The Project Gutenberg eBook ofThe Community Cook BookThis ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.Title: The Community Cook BookAuthor: AnonymousRelease date: January 21, 2008 [eBook #24387]Language: EnglishCredits: E-text prepared by Juliet Sutherland, Annie McGuire, and the Project Gutenberg Online Distributed Proofreading Team*** START OF THE PROJECT GUTENBERG EBOOK THE COMMUNITY COOK BOOK ***
This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.
Title: The Community Cook BookAuthor: AnonymousRelease date: January 21, 2008 [eBook #24387]Language: EnglishCredits: E-text prepared by Juliet Sutherland, Annie McGuire, and the Project Gutenberg Online Distributed Proofreading Team
Title: The Community Cook Book
Author: Anonymous
Author: Anonymous
Release date: January 21, 2008 [eBook #24387]
Language: English
Credits: E-text prepared by Juliet Sutherland, Annie McGuire, and the Project Gutenberg Online Distributed Proofreading Team
*** START OF THE PROJECT GUTENBERG EBOOK THE COMMUNITY COOK BOOK ***
E-text prepared by Juliet Sutherland, Annie McGuire,and the Project Gutenberg Online Distributed Proofreading Team(http://www.pgdp.net)
Transcriber's Note: The Table of Contents was added; it did not exist in the original text.
Transcriber's Note: The Table of Contents was added; it did not exist in the original text.
FOREWORDBREAD, BISCUITS, ROLLS AND PASTRYPies and PastryCEREALS, BREAKFAST FOODSSOUPSFISHSALADSMEATEGGSVEGETABLESDESSERTSCAKEFRUITSPICKLES AND PRESERVESPreserves and JelliesCANDIESMISCELLANEOUSBEVERAGESDEFINITIONS OF SOME FOREIGN AND OTHER TERMS.INDEX.
The Community Cook Book is a collection of recipes chosen from many hundreds that may well be considered representative of the best to be found in any of the more intelligent and progressive of American Communities in which a part of the population make occasional visits to all parts of the country from which they bring back choice recipes to contribute to the neighborhood fund. Added to this, that constant change and interchange of a part of the population, and if the best recipes of such a section be carefully selected and classified, then in a real American Community's Cook Book, such as this, we have one of the most valuable practical cook books in the world.
In presenting this cook book, the compilers were guided by the fact that what each housekeeper needs, is not so much a great variety of ways, buta few successful ways of preparing each article of food.
"'Bread,' says he, 'dear brothers, is the staff of life.'"
Two cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt, two tablespoonfuls lard, a little sugar if desired, one-half cup milk or water, milk preferred. Mix flour, salt, sugar and baking powder well with fork; add milk. When well mixed, drop in small quantities onto buttered pans. Bake eight minutes in moderate oven.
Two cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt, two tablespoonfuls butter, milk enough to make soft dough. Mix dry ingredients, chop in butter, add milk, mixing all the while with a wooden paddle or knife. Toss on a small floured board, roll lightly to one-half inch in thickness. Shape with cutter. Place on a buttered pan and bake in a hot oven.
One level pint cornmeal scalded, one level tablespoonful salt, one cup New Orleans molasses, two teaspoonfuls soda over which pour a little boiling water, one pint sour milk; put half the soda in the molasses and the remainder in the milk. Stiffen with Graham flour. Steam four hours, and brown in oven for about fifteen minutes.
One cake yeast, one coffee-cup cornmeal, two coffee-cups buckwheat, one teaspoonful salt, one quart tepid water. Before cooking, add four tablespoonfuls milk and two of molasses in which you have stirred a teaspoonful of soda.
Sift three-fourths cup cornmeal, three-fourths cup flour, two and one-half teaspoonfuls baking powder, three-fourths teaspoonful salt, one tablespoonful sugar. Work in tablespoonful butter, then add three-fourths cup sweet milk, into which one or two eggs have been beaten. Pour into greased pans and bake in a moderate oven. If sour milk is used, take one and one-half teaspoonful baking powder and one-fourth teaspoonful soda.
Two eggs, one-half cup white flour, one cup milk, one cup corn flour, one tablespoonful butter, one teaspoonful salt, one heaping teaspoonful baking powder. Pour enough boiling water over corn flour to wet it and burst starch grains. Beat eggs very light. Mix dry ingredients to corn flour, then eggs, milk and last butter. Bake twenty-five minutes in hot oven.
One pint of milk, four ounces butter, one teaspoonful salt, one cake compressed yeast, three cups flour. Scald milk and let stand until lukewarm, then add salt and flour, beat vigorously, then add butter melted and the yeast, beat again, cover and stand in a warm place until very light. Grease muffin rings and place them on a hot griddle. Fill each ring half full of batter. Bake until brown on one side, then turn and brown the other side. Take from the fire and stand aside until wanted. When ready to use, steam and serve with butter, marmalade, syrup, jam, or anything else desired.
One pint flour, one level teaspoonful salt, one heaping teaspoonful baking powder, one heaping teaspoonful lard, enough milk and water to make a soft dough. Roll one-half inch thick, cut in squares, or with biscuit cutter, and lay in on top of stew. Cook ten minutes.
After softening one cake of compressed yeast in one-half cup lukewarm water, stir in enough flour to make a very stiff dough. Knead well, shaping into a ball. Make two cuts on top about one-quarter inch deep. Place in a pan of tepid water until it swells and floats. When very light put into a bowl containing one-half cup salted water, stir in enough flour to make a stiff dough. Let stand in a temperature of 68 or 70 degrees F. until light. Shape into loaf, let lighten again and bake.
Two cups sour milk, two teaspoonfuls soda dissolved in little warm water, one-fourth cup sugar, one-half cup molasses, one egg, salt, three and one-half cups Graham flour. Bake one hour.
With one pint warm milk, one cake of yeast and white flour, make a sponge. One teaspoonful salt not heaped, one-half cup molasses. Let rise, then stir in sifted brown flour till partly stiff, put in baking pan, let rise, then bake.
One-half pint milk, one-half pint warm water, one-half cake yeast, one teaspoonful salt, one egg, one tablespoonful melted lard, flour enough to make a batter like ordinary batter-cakes. Let rise over night and fry for breakfast.
One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this enough cornmeal to make a batter not stiff. Use meal of medium fineness—not the very fine sold in most groceries. Beat well; add last one level teaspoonful soda dissolved in a little water. Allow a tablespoonful of lard to become very hot in baking pan; pour into the batter, stir, and turn into pan. Bake until cooked through.
Scald one pint of milk, pour while hot over a tablespoonful of butter, one tablespoonful sugar, one teaspoonful salt. When nearly cold, add one-fourth cake of yeast, dissolved in one-half a cup of lukewarm water, add flour stiff enough to knead. Knead until smooth and elastic, cover, and let rise until morning, then shape into loaves, let rise again, bake from forty to fifty minutes; rolls from fifteen to twenty minutes.
One egg, one-half cup sugar, two cups flour, two heaping teaspoonfuls baking powder, three-fourths cup milk, salt. Mix egg with sugar. Sift flour, baking powder and salt, add to egg and sugar alternately with the milk and beat well. In season add blueberries. If short of milk, use part water.
Four and one-half cups wheat flour, eight teaspoonfuls baking powder, one teaspoonful salt, one cup sugar, two cups sweet milk, one large cup chopped walnuts, two eggs well beaten. Stir all dry ingredients together thoroughly, add eggs and milk. Stand twenty minutes before baking. Bake in two tins about forty-five minutes in a moderate oven.
Two cups scalded milk, two tablespoonfuls sugar, one teaspoonful salt, two tablespoonfuls butter, one egg, one yeast cake dissolved in one-fourth cup lukewarm water. Mix dry ingredients and butter in the hot milk; when slightly cool, add flour enough to make a drop batter, beat well, add the yolk of egg, then the white beaten until stiff, and lastly the dissolved yeast cake, beat hard. Then add flour enough for a soft dough that you canhandle. Turn on a well-floured board and knead until covered with blisters, turn into a well-buttered bowl. Cover and place in a temperature of 75 degrees until it doubles its bulk. Shape into rolls, butter and cover until they are very light. Bake in a quick oven until a delicate brown.
One and one-fourth cup white flour (measurements level), three-fourths cup cornmeal, four teaspoonfuls baking powder, one-half teaspoonful salt, one tablespoonful sugar, two tablespoonfuls butter, one egg, one-half cup milk. Method: Mix and sift dry ingredients in a bowl; chop butter in with a knife; beat egg, to which add one-half cup milk; add all slowly to dry ingredients to make a soft dough that can be handled; add more milk, if necessary; toss lightly on floured board and pat to one-half inch thickness; cut with round cutter, patting piece of butter in center; fold in center, so that opposite edges meet; put in buttered baking sheet; wet top with milk and bake in quick oven ten to fifteen minutes.
Two cups milk, one cup flour, two eggs, one-half teaspoonful salt. Beat eggs very light with Dover egg beater, add flour, milk and salt. Warm muffin pans slightly, butter them, and fill half full. Bake in hot oven until brown. This will make twelve pop-overs.
Two cups hot mashed potatoes (four cups of sliced potatoes make about two cups of mashed potatoes), one scant cup lard, two tablespoonfuls of sugar, two teaspoonfuls salt, three well-beaten eggs. Mix all well together and have it lukewarm, then add one-half cake of yeast, which has been soaked in a cup of lukewarm water for twenty minutes. Let rise two hours in awarm place; work up (not too stiff) with flour; rise again. When very light, roll thin on a biscuit-board, cut with a cutter, put in pan, rise again, and bake in a very hot oven. This will make about sixty rolls.
Two cups each of Graham flour, cornmeal and buttermilk or sour milk, two-thirds cup of New Orleans molasses, two and one-half teaspoonfuls soda and a little salt; steam three hours; soda in sour milk.
Mix one pint of flour, two teaspoonfuls baking powder, one-half teaspoonful salt, yolks of two eggs well beaten, one-half cup milk, one-half cup butter melted, whites of two eggs beaten stiff. Bake in muffin pans or drop loaf fifteen to twenty minutes. If for tea, add two tablespoonfuls sugar to flour.
Mix well one teaspoonful salt, one-half teaspoonful soda, two and one-half cups flour. Mix thoroughly with one heaping tablespoonful lard. Pour in one cup thick, sour milk or buttermilk; stir up quickly, adding as much flour as may be necessary to make stiff enough to handle. Roll about one-half inch thick. Bake in hot oven.
Make a pint of cornmeal mush, five eggs, salt, tablespoonful of butter. Stir butter and salt into mush when warm; let cool, then add eggs, a cup of milk and two teaspoonfuls of baking powder. Bake. Serve with a spoon from baking dish.
Mix one pint flour, two level teaspoonfuls baking powder and one-half teaspoon salt. Add one and one-fourth cup milk, threewell-beaten egg yolks, two tablespoonfuls melted butter and the whites of the three eggs, beaten stiff. Grease the hot waffle iron and put in the batter. Cook about one minute, then turn the iron and cook a little longer on the other side. Serve immediately with butter and maple syrup or marmalade.
Philadelphia cream cheese, chives. Cut chives into small pieces with scissors. Mix into the cheese and spread on rye bread.
One-half pound boiled ham, two dill pickles, one teaspoonful mustard. Grind ham and pickles in a meat chopper, mix in mustard, and spread on white or rye bread.
Ten cents' worth peanuts, one cup mayonnaise. Grind peanuts in a meat chopper and mix with dressing. Spread on white bread, with a lettuce leaf in each sandwich.
One cake Eagle cheese, one ten-cent can pimentos. Mix half of this quantity at a time. Grind or chop the pimentos very fine, mix well with cheese, and spread on rye bread.
One can sardines, one-half cup mayonnaise. Mash sardines in a bowl, mix with dressing, add salt, pepper and a little lemon juice. Spread on rye or white bread.
Grind English walnuts and raisins and put in a few drops of hot water to make them thin enough to spread on reception flakes.
One cup sifted flour, one-half cup lard (cut lard into flour with knife), one-fourth teaspoonful salt. Ice water to form stiff dough.
Pare, core and cut five sour apples into eighths; place evenly in a pie plate lined with the usual pie pastry. Mix one-third cup sugar, one-fourth teaspoonful grated nutmeg, one-third teaspoonful salt, teaspoonful lemon juice and a few gratings of lemon rind and sprinkle over apples. Dot over with little lumps of butter, wet edges of under crust, cover with upper crust and press edges together. Bake forty-five minutes in a moderate oven.
One cup of raspberry or blackberry jam, yolk of two eggs, one cup rich milk or cream, one tablespoonful flour; mix thoroughly, cook over fire until thick. Use the whites of egg for meringue. Bake with bottom crust.
One cup sugar, three eggs, one cup milk, one tablespoonful flour, three tablespoonfuls powdered sugar, juice and rind of one lemon. Beat yolks of eggs and sugar; add juice and rind of lemon. Mix flour with the milk, and pour through sieve into eggs and sugar. Line a deep pie plate with good rich paste; pour in the mixture and bake in a quick oven thirty minutes. Beat whites of eggs to a stiff froth and add three tablespoonfuls powdered sugar, beating all the while. Put on top of pie, and return to oven until a light brown.
One cup water, one cup sugar, one lemon, two eggs, one tablespoonful butter, one heaping tablespoonful flour. Bake crust on the outside of pan, first pricking with a fork. Boil sugar and water; add to the beaten yolks of eggs the grated peel of lemon, butter and flour; pour over this the boiling mixture, then boil until it thickens like custard. Cool, turn into baked crust, spread on top whites of eggs beaten stiff, to which add a tablespoonful pulverized sugar. Place in oven until the meringue is brown.
One cup cranberries cut in half, one-half cup chopped raisins, one cup sugar, one tablespoonful flour, a pinch of salt, one teaspoonful vanilla and one-half cup boiling water. Bake with upper and under crust.
Peel and cut up in squares, cook with half pint of water, one cup sugar, one-fourth teaspoonful red pepper, boil slowly till soft and perfectly dry, then sift; two beaten eggs, one-half cup sugar, three and one-half large spoonfuls pumpkin, one-half cup milk, small pinch of salt, one-fourth teaspoonful cinnamon, a little more of ginger. Makes one pie. Bake slowly one hour.
Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt; sift three times; one-half cup butter mixed with flour till like meal. Beat one egg light, add to it a cup of cold water. Mix with flour. Put in two pie pans, or in muffin pans for individual shortcakes, and sprinkle tops with granulated sugar. When baked, split, butter and put sweetened berries between, and garnish tops with sweetened whipped cream and whole berries.
Cream one-third cup butter, add one cup powdered sugar. Mix well. Add one-half cup milk alternately with two scant cups flour, or enough to make a stiff batter. Spread very thin on a slightly greased tin. Bake in very slow oven until light brown. Remove from oven and place on top of stove. Cut and roll in desired shape. These wafers can be flavored with ginger, sprinkled with chopped nuts or filled with whipped cream and berries.
"Look up! the wide extended plainIs billowy with its ripened grain,And on the summer winds are rolledIts waves of emerald and gold."
Allow one pint of meal and one teaspoonful of salt to a quart of water. Sprinkle meal gradually into boiling salted water, stirring all the time. Boil rapidly for a few minutes, then let simmer for a long time. Very palatable served with milk; some people like it with butter and pepper. For fried mush let it get cold, then cut in slices, dip in flour and fry in suet until brown.
This is very good when well cooked, and may be simply boiled until done in salted water, and served with pepper and butter. It is good fried like mush.
After boiling macaroni in salted water until soft, sprinkle with grated cheese; repeat, pour over a sauce made of butter, flour, salt and scalded milk; cover with bread crumbs and bake until brown.
Rice has been cultivated from time immemorial. While not so valuable a food as some of the other cereals, it forms the larger part of the diet of people in the tropics and in semi-tropical countries, and is used extensively in other places. It is eaten by more human beings than any other cereal; is not equal to wheat as a brain food, but worthy of the high place it holds in the estimation of mankind.
It may be simply boiled and served as a vegetable, with pepper and butter, or served with sugar and cream. It is good cooked in milk. Is baked like macaroni with cheese, and cooked in various ways in combination with meat or vegetables.
One of the quickest ways of preparing rice is to fill a large kettle with water, allow it to come to a boil; when bubbling vigorously throw in two cups of rice and boil hard twenty-five minutes. Empty into a colander and dash under cold water, which will separate the grains. Season with pepper and salt, heap lightly on a dish and put a lump of butter on top.
None of the breakfast foods which are so much used are so wholesome as a simple dish of rolled oats or the old-fashioned oatmeal. Served with or without cream and sugar, these are to be highly recommended to persons who are compelled to live indoors a great deal, and are generally relished by those who lead an outdoor life. Although rolled oats is supposed to be a dish quickly prepared, it is better, like oatmeal, for being cooked a long time, and baked for two hours, after being boiled a few minutes, it is very palatable and nutritious.
"La soupe fait le soldat." ("The soup makes the soldier.")
One pint navy beans, soak over night, cook till they are very tender, add some celery and little tomato, salt and pepper to taste, cook all well together. In another saucepan let boil one tablespoonful of butter, add a chopped onion, fry till it is clear. Mix a tablespoonful of flour with a cup of the soup and a little butter, cook a moment or two, add to soup and let all boil ten minutes, add a pinch of red pepper and strain.
Twenty-cent beef soup bone, ten-cent knuckle of veal, twenty cents' worth chicken gizzards, seven quarts cold water. After reaching boiling point add one small handful salt; three or four whole peppers, one carrot, one onion, one celery root, one turnip, one parsley root, one bay leaf, two or three whole allspice, one-half can tomatoes. Let boil slowly one day. Strain and skim.
Chicken bones, three pounds beef, three quarts water, four whole cloves, one onion, one carrot, two pounds marrow bones, four peppercorns, a bouquet of herbs and one bay leaf, three stalks of celery, juice of a lemon, two tablespoonfuls butter or marrow, one-half cup of sherry, one turnip. Put vegetables in last, spices about one-half hour; brown vegetables in butter or suet; brown a few pieces of meat, to give a good color to the soup, turn into soup digester and cover with cold water. Let it come to a boil, skim, and let it simmer; cover and cook for five hours. Strain in an earthen vessel, cool, remove fat, clear and serve hot in cups.
One can cornlet or corn, one pint cold water, one quart heated milk, two tablespoonfuls butter, one tablespoonful chopped onion, two tablespoonfuls flour, two teaspoonfuls salt, one-fourth teaspoonful white pepper, yolks of two eggs. Chop corn, cook it with the water twenty minutes; melt butter, add chopped onions and cook until light brown; add flour, and when thoroughly mixed add milk gradually. Add this mixture to corn and season with salt, pepper, rub through sieve, heat again. Beat yolk of eggs, put them in soup tureen, and pour soup over them very slowly. When mixed serve immediately.
A pint of milk, a tablespoonful of flour, one of butter, a head of celery, a large slice of onion and a small piece of mace, a little salt. Boil celery in one pint of water from thirty to forty-five minutes; boil mace, onion and milk together; mix flour with two tablespoonfuls of cold milk. Cook ten minutes. Mash celery in water it has been cooked in and stir in boiling milk. Strain and serve.
Put one pint of milk in a double boiler, add one pint of grated corn, two teaspoonfuls of salt; rub together one tablespoonful of flour and one of butter. Add them to the soup when boiling. Just before serving add one-half pint of whipped cream.
Cover a quart of peas with water and boil with an onion till they mash easily. Mash and add a pint of water. Cook together two tablespoonfuls each of flour and butter until smooth but not brown. Add to the peas with one pint of cream and a cup of milk. Season with salt and pepper, strain and serve.
Fifteen-cent soup bone, three quarts water, half a small cabbage cut very fine, three large potatoes, two good-sized carrots, two turnips, one medium-sized onion, three teaspoonfuls salt, one-half teaspoonful pepper, a little celery and green pepper. Put on in cold water with all vegetables except potatoes. Cook very slowly one hour. Do not cover closely. At the end of one hour add potatoes and cook an hour longer. Put in two or three tomatoes when potatoes are added, if liked.
One-half can tomatoes strained, one quart milk, one-third cup butter, one tablespoonful cornstarch, one teaspoonful salt, one salt-spoon pepper, heat milk in double boiler. Mix smoothly one tablespoonful butter, cornstarch and seasoning, add hot milk slowly. Boil ten minutes and add remainder of butter and strained tomatoes. Serve immediately.
Remove pink skin from mutton, also fat; have the meat from the neck. Cover well with water, let boil slowly, cook until meat becomes ragged. One tablespoonful rice.
Put about fifty oysters in a colander and drain. Pour over them a pitcher of cold water, and then put them into a hot kettle. Let stand covered for a few minutes. Add one pint of water. Rub together a tablespoonful of butter and one of flour; add a little of the soup to make a smooth paste. Put this with a quart of milk into the soup kettle with oysters, and stir till it begins to thicken. Add a teaspoonful of salt, and pepper to taste.
To one gallon of water add six large potatoes chopped fine, one teacupful rice, butter the size of an egg, one tablespoonful flour. Work butter and flour together and add one teacupful sweet cream just before taking from the fire. Boil one hour.
One quart tomatoes, one tablespoonful onion minced, one tablespoonful parsley minced, one tablespoonful lean ham minced, one tablespoonful butter, one pint water, six whole peppercorns, four whole cloves, one bay leaf, salt-spoon paprika, one egg, one tablespoonful sugar. When the whole mixture has thoroughly boiled, add sugar and salt to taste; brown the onion and parsley in the butter, add to the other ingredients; boil all ten minutes, then strain and cool; when perfectly cold stir in the white of one egg, then beat thoroughly with Dover beater, place on stove and stir constantly (to prevent egg from cooking) until the mixture comes to a boil. Stand a few minutes on the back of the stove, strain very carefully through a sieve covered with a cheese-cloth wrung out in hot water. Serve hot. This will serve five persons.
To one quart of tomatoes add one pint of water, one tablespoonful sugar, one teaspoonful salt, six cloves and a little pepper; let boil ten minutes. In another saucepan put one tablespoonful butter. When it boils, add a chopped onion and some parsley, and let fry about five minutes, then add one tablespoonful flour previously mixed with water; boil all for ten minutes, strain and serve.
Two knuckles of veal, four quarts of cold water, one onion, one stock celery, one bay leaf, twelve cloves, one teaspoonful salt, one blade mace, one pinch pepper. Put veal in soup kettle with cold water and salt. Simmer gently four hours. Cut up the vegetables and add with spices and simmer one hour longer. Strain, cool, remove fat, reheat and serve with teaspoonful whipped cream on each cup.
"Fools lade water, and wise men catch the fish."
Clean and prepare the fish. Make a stuffing of one cupful of cracker crumbs, one teaspoonful chopped parsley, one teaspoonful chopped onion, two tablespoonfuls chopped suet or bacon or one large tablespoonful butter, one-third teaspoonful salt, two teaspoonfuls chopped pickles, one-quarter teaspoonful pepper. If a moist stuffing is desired, add one-quarter cup milk. Bake fifteen minutes to a pound, allowing ten or fifteen minutes if the fish is unusually large.
Boil and mash as many potatoes as desired, using about one-half pound of soaked and drained codfish to a pound of potatoes. Have fish picked apart, and after soaking and drying mix thoroughly with potatoes, adding, for one-half pound of codfish, one tablespoonful butter, yolks of two eggs, one-half teaspoonful salt and a dash of pepper. Make into balls, dip in beaten egg and bread crumbs and fry in hot fat.
Boil a three-pound haddock until the skin comes off easily, remove every particle of bone, cut into small pieces, shred; put one-half pint cream into a chafing dish, add three finely-chopped hard-boiled eggs, rub together two rounded tablespoonfuls flour and two of butter, add to the other ingredients. Now light the lamp under the chafing dish. Stir until the mixture begins to thicken, then blend a raw yolk and add it to the haddie. Sprinkle with finely-chopped parsley and serve on toast. Should there not be quite enough sauce, sweet cream may be added.
Brook trout, perch, catfish and other well-known fish are good fried. Cook in lard, suet or oil. Wash and clean, wipe dry, dip in beaten egg and roll in bread crumbs. Fry in oil, if possible.
One pint large oysters, one-half cup flour, one-half cup milk, one-half teaspoonful salt, one-half cup fresh tomato catsup. Mix thoroughly the flour, milk, catsup and salt; dip oysters into mixture, then roll in cracker crumbs. Fry in sweet, fresh lard until a dark brown. Serve very hot.
Rub one-half cup butter to a cream, add the yolks of two eggs, one at a time, then salt and cayenne pepper. About five minutes before serving add one-half cup boiling water. Thicken in double boiler. Add lemon juice.
Cut the meat of four-pound lobster into large pieces; melt one tablespoonful butter and one teaspoonful minced onion, let cook until yellow. Add the lobster, salt, cayenne pepper, two tablespoonfuls white wine; simmer for five minutes, then sprinkle one tablespoonful flour over this. When well mixed, add six or eight mushrooms cut fine, one tablespoonful chili sauce, add one cup water or stock. Cook five minutes longer in shells, put a mushroom on each, sprinkle with buttered cracker crumbs. Bake till brown.
Mix one tablespoonful tomato catsup, one-half tablespoonful vinegar or lemon, two drops Tabasco sauce, one-half teaspoonful salt, one teaspoonful finely chopped celery and one-half teaspoonful Worcestershire sauce. Chill these ingredients thoroughly, pour over eight oysters and serve in cocktail glasses.
One pint oysters, one-half cup cream, one teaspoonful onion juice, two tablespoonfuls butter, one-half teaspoonful salt, one-eighth teaspoonful paprika, two level tablespoonfuls flour, one teaspoonful lemon juice, yolk of one egg, toasted bread. Melt one tablespoonful butter, add oysters, salt, paprika, onion and lemon juice, cook three minutes, and melt remaining tablespoonful butter, add flour, and when blended add cream, then the yolk of the egg, beaten slightly; cook until it thickens, stirring slowly, add to the oysters, mix and serve on toast.
Make a plain omelet, beat six eggs until light, separately; add two tablespoonfuls milk, one of flour, one-fifth teaspoonful baking powder, put in flour and rub with milk, salt to taste. Fry in melted butter in a hot skillet. Put in oven for a few minutes to brown on top. Turn out on a good-sized meat dish, pour upon it the oyster sauce and serve at once, hot.
Make the oyster sauce first. Take twenty-five large oysters, put them in a saucepan over a moderate fire, and cook slowly until the gills are curled. Drain, save the liquor, add enough milk to make a pint. Take a tablespoonful flour and one of butter and cream them. Put the liquor in a pan and when it begins to boil stir in the flour and butter. Stir until boiling, add a teaspoonful salt and a dash of paprika. Stand in a warm place until you make the omelet.
Cook one heaping tablespoonful flour in one heaping tablespoonful butter; add slowly one cup hot milk, season with one teaspoonful salt, one-fourth teaspoonful red pepper; wash over one pint oysters, parboil until plump, skin carefully, drain and add the sauce, fill the patty shells when ready to serve.
Take out one dozen oysters for the gravy first; then take one pint of oysters (pour off most of the liquor and save to put in the gravy); one pint of cracker crumbs rolled but not fine, pepper and salt to taste; also add a pinch of sage to the crumbs. Roll the oysters in the crumbs and put in butter the size of an egg. Cut the tenderloins in the center, roll until flat, then sew together, making a pocket. Stuff with the oysters and sew up the end. Put butter the size of an egg in a pan and brown. Pour this on top of the tenderloin, sprinkle over it salt, pepper and flour. Roast in a moderate oven one and one-half hour. To make the gravy, pour in the liquor and a little water and thickening. Drop in the oysters a few minutes before taking off the stove.
One can salmon. Drain off juice into stewpan, place salmon in a pan and add one-half cup fine cracker crumbs, two eggs, salt and pepper. Mix thoroughly, press into a mold, steam one hour.
One and one-half cup milk, four tablespoonfuls catsup, piece of butter size of an egg; boil; thicken with one tablespoonful cornstarch dissolved in water. Pour over loaf when done.
Toast bread and butter it. One and one-half pint milk and cream mixed; heat boiling hot; two tablespoonfuls flour, three tablespoonfuls butter. Work butter and flour together at boiling point, stir this in the milk. Strain salmon in colander upon top of stove, to get warm; then put on toast and pour cream dressing over all. Take three hard-boiled eggs and grate the yellows on top of salmon, and slice the white of eggs around edges of toast in the platter.
Wash the mackerel and soak over night in clear, cold water. Lay in a baking pan, and to one mackerel add one-half pint of new milk; put into a moderate oven and bake one-half hour. Just before the fish is done, drop a few pieces of butter onto it.
Roll the crackers, line the baking dish with butter; put the oysters, with a few cloves, salt and pepper, in a stewpan for say five minutes, but do not let them boil. Put a layer of oysters in the baking dish, then a layer of crackers, and so on, having the crackers on top. Bake twenty minutes.
"Salads and eggs and lighter fare."
More progressive Americans now understand the value of the salad, and in this way use many vegetables, fish and meats that heretofore have not been extensively used for that purpose. There is room for much interesting experimenting in the making of salads. Almost endless variety may be had by ingenious mixing and combining of suitable ingredients. Used sparingly, they give a zest to the plainest meal, and the olive oil which is used so frequently in the preparation of salads is of immense value in promoting health.
The greens used in making salad, lettuce, dandelion and water cress should always be most carefully washed, and served only when fresh, crisp and cold. Many canned vegetables and left-overs may be used in salad, which would not be nearly so appetizing prepared in any other way.
Use either fresh or canned asparagus. If fresh, of course it should be cooked in the usual way and allowed to cool. Only very tender asparagus is suitable for salad. Cut green or red peppers into rings, put four stalks in each ring. Place these bundles on lettuce leaves and serve with usual French dressing. A little pat of Philadelphia cream cheese may be put on edge of each plate.
One quart chopped beets, one quart chopped cabbage, one cup ground horseradish, one cup brown sugar, salt and pepper to taste. Pour over enough vinegar to moisten well about three cups. Heat and seal.
Four tablespoonfuls vinegar, one tablespoonful butter, one-half tablespoonful sugar, yolks of three eggs, one cup whipped cream when ready to serve. Boil vinegar and sugar, turn on beaten yolks of eggs. Return to fire, and when as thick as boiled custard remove and add butter.
One-half cup vinegar boiled, two teaspoonfuls sugar, one-half teaspoonful salt and mustard, one-half teaspoonful pepper, one-quarter cup butter to a cream, one teaspoonful flour; pour into boiling vinegar, cook five minutes. One well-beaten egg, with the cabbage chopped fine; pour vinegar over while hot.
Line a dish with lettuce. Arrange on it a layer of sliced tomatoes, thin layer of chopped onions, one sliced cucumber and one green pepper chopped fine. Pour over these layers a dressing made as follows:
Beat yolks of two eggs; add slowly about one cup of olive oil, beating all the time, two tablespoonfuls vinegar, salt and pepper to taste.
One teaspoonful salt, one teaspoonful mustard, one and one-half teaspoonful sugar, few grains cayenne, three-fourths tablespoonful flour, yolks of two eggs, three-fourths cup of scalded milk, one-half cup hot vinegar, one and one-half teaspoonful melted butter. Mix the dry ingredients, add the yolks and mix thoroughly; add the scalded milk, return to double boiler, add the hot vinegar, stirring constantly until mixture thickens, add the butter. Cool before using.
One saltspoonful salt, one-half saltspoonful white pepper, three tablespoonfuls olive oil, one-half teaspoonful onion juice, one tablespoonful vinegar. Mix in order slowly. One spoonful lemon juice may be used in place of onion juice.
Bananas sliced lengthwise in quarters; over this put pineapple in cubes. Boil the pineapple a few minutes, to make it more tender. Then large strawberries and English walnuts. Over it put a spoonful of mayonnaise. Make the mayonnaise as you would a filling for lemon pie, with two lemons. Add whipped cream to it before serving.
Chop or slice one medium-sized cabbage; put in boiling water, well covered; boil fifteen minutes, drain off all water and add a dressing made as follows: Half teacup vinegar, two-thirds as much sugar, salt, pepper, one-half teaspoonful mustard, one tablespoonful butter or olive oil. When this is boiling hot add one teacup cream and one egg, stirred together; mix thoroughly and immediately with the cabbage. Cook a moment. Serve hot.
Remove the outer leaves from a large, solid head of lettuce. Tear each leaf into three or four pieces; put them into a towel and on ice or in a cold place. When wishing to serve, put into a bowl, mix one tablespoonful vinegar, one-half teaspoonful salt and one-quarter teaspoonful pepper and sprinkle over the lettuce; stir well, add four tablespoonfuls thick, sweet cream and mix quickly. Serve at once.
Two tablespoonfuls butter, one teaspoonful mustard, one teaspoonful salt, four teaspoonfuls sugar, one-half cup vinegar, one cup cream, yolks of four eggs. Beat yolks together, add butter, mustard, salt and sugar. Boil cream and add to mixture. Boil vinegar and add. Then put on fire and stir until it thickens.
Yolks of eight eggs, two tablespoonfuls butter, one cup sugar, one tablespoonful flour, one teaspoonful salt, one teaspoonful mustard, one and one-half cup strong vinegar, two-thirds cup water. Mix flour, mustard and sugar together; add to it the beaten eggs, sugar and butter; then add vinegar and water, and cook over slow fire, stirring all the time. Thin with cream when ready to use, and add celery seed if desired. One-half of this can be made at one time.
One pint of cream, yolks of two eggs, one-half teaspoonful dry mustard, one-half teaspoonful salt, one-half teaspoonful pepper. Beat yolks for a few minutes, add mustard, salt and pepper, then mix with the cream and put in double boiler; let come to a boil. Put pepper and salt (more, if deemed necessary) and vinegar over potatoes or cabbage about ten minutes before putting in the dressing.
Boil six good-sized potatoes in their jackets. When cold, peel and put in chopping bowl; add two medium-sized onions, two hard-boiled eggs and chop fine. Add dressing.
Two eggs well beaten, one cup sweet milk. Boil milk and eggs until it thickens, then add one tablespoonful sugar and butter size of walnut. One-half cup vinegar; salt and pepper to taste.
Put alternate slices of tomatoes and pineapple on lettuce leaves and put a large spoonful mayonnaise over each.
Chop celery, English walnuts and apples, mix with mayonnaise. Serve on lettuce leaves.
Use lemon Jello as directed on the box. When beginning to get livery, put in thin slices of stuffed olives and pour in small cup to mold. Turn out on lettuce leaves and put a spoonful of mayonnaise on each.
Slice thin cold boiled potatoes and salt well, pour over thick sour cream and stir gently, cut celery in small pieces and mix; let stand one hour, then put in vinegar and stir, using one-third as much as cream. Let stand in cool place two or three hours.
One cup each of boiled potatoes, beet root, fish (mackerel, salmon or cold meat), celery root or stock, one apple, all cut up in small squares; chop some olives and pickles very fine, salt and pepper to taste. Mix in enough cream to make it stick together. Make a sauce by lightly whipping some cream and adding vinegar. Garnish with hard-boiled eggs, olives and beets.
One pair sweetbreads, two cucumbers, one cup mayonnaise. Decorate with shredded lettuce border.
Mix together two tablespoonfuls olive oil, one teaspoonful salt, two tablespoonfuls sugar, two tablespoonfuls vinegar. Then add one-half cup tomato catsup and one cupful sweet cream, beating in gradually. This dressing is good for fish, as well as vegetable salads.
Take nice shaped tomatoes, remove skin, scoop out the seed, sprinkle with salt and put in cool place. Cut cucumbers in bits, fill the tomatoes and serve with whipped cream, lemon juice, salt and pepper.
Cut the tomatoes half or two-thirds size if desired. Take out the inside and cut into dice. Fill the shells with ice. One cup tomatoes, one-half teaspoonful shredded onion. Over this pour mayonnaise dressing made with one egg, well-beaten oil, pour in until a little thick, salt, pepper and vinegar. Have all very cold. One teaspoonful of this dressing to a cup of tomatoes. Serve in the tomato shells. Nasturtium leaves are pretty on the plate to garnish.
"Meat was made for mouths."
While it is undoubtedly true that raw meat is, as a rule, more easily digested than cooked, our present state of civilization demands that it be cooked, and we can only comply with the demand, preparing the food in question so that it may be not only attractive to the eye, but in a manner that will render it pleasing to the taste and readily assimilated. Cooking softens the tissues, making the act of eating more enjoyable, and also destroys parasitic growths.
To boil meat when broth is not desired, plunge into boiling water. The water should be allowed to boil for about ten minutes and then be permitted to fall somewhat below boiling point and kept at even heat for a long time. The juices and flavors are thus retained.
It is not desirable that fish should be treated in this manner, as the boiling water would break it into little pieces.
To stew meat, put small portions into cold water and raise temperature slowly, until very hot, but not quite boiling. Let it remain thus for some hours, and a rich broth, as well as juicy and tender meat, will result.
In roasting meat it is well to remember that the smaller roast requires the hotter fire. Intense heat produces a semi-solid condition of the exterior, and prevents the drying up of the meat juices. Great heat would be inapplicable to large cuts, the exterior of which would be burned to a coal under such treatment before the heat could reach the interior.
Young housekeepers and others who are not familiar with the various cuts of meat obtainable in most of our markets will do well to consider thoughtfully the accompanying illustrations.