Cream the butter, add the sugar gradually, and the well-beaten egg. Mix and sift the dry ingredients and add a little of the mixture alternately with part of the milk. When all is in, put the dough into a buttered mould, cover it, and boil it one-half hour in a large cooker-pail of water, then put it into a cooker for five hours. Serve it withVanilla SauceorNutmeg Sauce.
Serves six or eight persons.
Mix the molasses, melted butter, and milk and add them to the dry ingredients, which havebeen mixed and sifted. Add the dates and turn the dough into a buttered, one-quart mould. Boil it in a large cooker-pail of water for one-half hour and put it into a cooker for five hours. Serve withHard Sauce.
Serves five or six persons.
Mix the butter and sugar, add the egg, then the dry ingredients, previously mixed and sifted together, alternating part of the dry ingredients and the milk until all are in. Turn it into a buttered, one-quart mould, boil in a large cooker pail of water for one-half hour and put it into a cooker for five hours. Serve it with warmapple sauceandHard Sauce.
Serves six or eight persons.
Cream the butter, add the flour, gradually; scald the milk with the lemon rind, add it to the first mixture and cook it five minutes over hot water. Beat the yolks of eggs until they arethick, add the sugar, gradually, and combine these with the cooked mixture; cool it and cut and fold in the stiffly beaten whites of eggs. Turn it into a buttered, one-quart mould, boil it in a large cooker-pail of water for twenty minutes, then put it into a cooker for three hours.
Serves six or seven persons.
Heat the milk and other ingredients in a pudding pan over a cooker-pail of water. When the water boils, remove the pan and bring the pudding also to a boil. When it is boiling replace the pudding in the large pail of boiling water, cover and put it into the cooker for three or four hours. It may then be put into the oven for fifteen minutes and browned, although this is not necessary. This pudding may be cooked all night, but if cooked more than four hours it is not quite so creamy. Serve either hot or cold. One-half cupful of small, unbroken seedless raisins may be added to this recipe.
Serves six or eight persons.
Boil the water, molasses, salt, ginger, and meal together for ten minutes in a pail or pudding pan. Add the scalding milk. Bring it to a boil and set the pan in a cooker-pail of boiling water. Put it into a cooker for twelve hours. When done, brown in a hot oven. Serve with plain or whipped cream.
If fresh ground or coarse Southern corn-meal is used it may first be sifted with a coarse sieve to remove the largest particles, which will not grow soft with this amount of cooking. Granulated corn-meal will not require sifting.
Serves eight or ten persons.
Soak the tapioca in the water for one hour. Add the milk, sugar, butter, and salt. Set the pan in a cooker-pail of boiling water. When the milk is scalding remove the pan and let the pudding come to a boil. Replace it in the boiling water and put it into the cooker for one and one-half hours. Take it from the cooker, add the beaten eggs, replace it in the pail of hot water and stir it over the fire till it registers 165 degrees Fahrenheit, using a dairy or chemist’s thermometer. Put it again into the cooker for one hour. When cold, add the vanilla.
Rice may be used instead of tapioca.
Serves six or eight persons.
Soak the tapioca one hour, bring it to a boil with the other ingredients in a two-quart pail, if that will fill the cooker “nest,” or in a pudding pan to be set over boiling water. Put it into a cooker for one hour. Serve cold with cream. If it is preferred to serve the pudding warm, use only three cups of water.
Serves six or eight persons.
Scald the milk, add the crumbs, and soak them for one-half hour. Separate the eggs, reserving two of the whites for a meringue. Beat the three yolks and one white of egg together and mix them with half the granulated sugar. Melt the chocolate in a pudding pan set in a cooker-pail of boiling water, add the remaininghalf of the granulated sugar, and, gradually, the bread and milk, stirring it in well while still over the boiling water. Then add the yolks of eggs, salt, and vanilla. Stir it constantly, and cook it over the water until the pudding is 160 degrees Fahrenheit. Set the pail containing the pudding pan in a cooker for from one to two hours. When done, put it into a baking-dish suitable for serving, and cover the top with a meringue made by beating the whites of eggs till stiff, and adding the powdered sugar. Brown the meringue in a very hot oven, watching it carefully that it may not scorch. Serve warm, with cream. If preferred, two whole eggs may be used in the pudding, and in place of the meringue use sweetened, whipped cream.
Serves six or eight persons.
Melt the butter in the milk; soak the crumbs in the milk for one-half hour; beat the yolks of three eggs and the white of one till mixed, add the sugar, salt, and spice to them. Mix all together and pour it into a pudding panto fit in a cooker-pail of boiling water. Stir it till the pudding is 160 degrees Fahrenheit, then cover it and put it into a cooker for from one to two hours. Make a meringue as directed in the recipe forchocolate bread pudding, using the whites of two eggs and two tablespoonfuls of powdered sugar. Pour the pudding into a baking-dish for serving, spread the jelly on top and the meringue over this, and brown it in a hot oven.
Serves six or eight persons.
Heat the milk, beat the eggs, add the sugar and flavouring. Strain the mixture into hot custard cups, set them on a wire rack or inverted strainer or perforated pan, which is arranged in a large cooker-pail of rapidly boiling water in such a way that several quarts of water may be below the custards but not touch the cups. Cover tightly at once and set it into a cooker for one-half hour.
Serves six or eight persons.
Heat all together in a pan which is set into a cooker-pail of boiling water. When the water in the kettle boils, take out the pan and bring the mixture in it to a boil. Replace it in the pail and put it into the cooker for from one to three hours. Put it into a mould, and, when shaped, but while still warm, turn it out on to a serving dish. Put stewed or canned fruit on top, and pour the juice around it.
Serves six or eight persons.
Figure No. 13.Wire rack arranged for steaming, with perforated tin can as a stand to raise it above the water.
Figure No. 13.Wire rack arranged for steaming, with perforated tin can as a stand to raise it above the water.
Wash, pare, core, and cut the apples into pieces, add the water and sugar and bring them to a boil. Put them into the cooker for from one to three hours or more, depending upon the ripeness of the apples. If they are not very tart or high-flavoured the juice of half a lemon will improve them. Apple sauce will not be harmed by indefinite cooking in the cooker. Beat it well when cooked, or, if preferred, it may be strained.
Serves six or eight persons.
Pare, core, and cut tart apples in halves, unless they are small. Crab-apples may be used, but should not be pared nor cored. Wash and slicethe lemon. Put all the ingredients into a cooker-pail and let them come to a boil. Put them into a cooker for three hours. If the apples are not very ripe they may cook as long as twelve hours without becoming too soft.
Serves twenty-five to thirty persons.
Wash the apples carefully, cut them into small pieces and remove any decayed parts. Put the apples and water into a cooker-pail and let them come to a boil, then set them in a cooker for four hours or more. When very soft, pour them into a jelly bag and hang this over a large bowl for several hours or over night. Measure the juice, boil it for fifteen minutes, add three quarters as much sugar as the measure of juice, boil the mixture for five minutes more, or until a drop will jelly on a cold plate if left for a few minutes. Skim the jelly carefully while it is boiling. Fruit that is slightly under-ripe is best for jelly. When cold, seal it in the following manner: For each glass cut a small piece of white paper to fit inside it, lying on the jelly. This is to be dipped into alcohol or brandy and laid in place. Cover the top of the glass with another paper cut three-fourths of an inch larger than the top of the glass, and paste it down on the sides of the glass, usingwhite of egg or any paste without a strong odor. Or seal jelly glasses with melted paraffin poured over the top until the jelly is completely covered. Do not let the paraffin get very hot or it may give a bad flavour to the jelly.
Look over the berries carefully; put them, with the water, into a cooker-pail and let them come to a boil. Put them in a cooker for three hours or more, then pour them into a jelly bag and let them drip for a least six hours. To each cupful of juice add half a cupful of apple juice prepared as forapple jelly. Boil these juices for fifteen minutes, then add five cups of sugar to each six cups of juice and boil it for five minutes longer or until a drop will jelly on a cold plate if left for a few minutes. Pour it into glasses and seal it when cold, as directed forapple jelly.
Pick over two quarts of berries, put them, with one cupful of sugar, into a cooker-pail and let them slowly come to a boil, stirring them occasionally as they are likely to scorch if cooked over a flame or very hot fire. When boiling, put them into a cooker for two hours or more. If cooked a very long time the juice comes out and leavesthe berries rather small and seedy, but otherwise no amount of cooking hurts them.
Serves twelve or fifteen persons.
Wash twelve quarts of currants, add one cupful of water and put them on to boil. Stir them occasionally so that they will not scorch. When boiling, put them into a cooker for four hours or more. Pour them into a jelly bag and let them drip for at least six hours. Measure the juice, and when it has boiled fifteen minutes add an equal measure of sugar. Boil the mixture for five minutes, or until a few drops will jelly on a cold plate if allowed to stand a few minutes. Skim the jelly several times during the boiling. When it is done, pour it into glasses, and seal it, when cold, as directed forapple jelly.
Wash the berries and remove any soft and decayed ones. Bring them to a boil with the water and put them into a cooker for one or two hours or more. Mash them through a fine strainer or sieve, measure the pulp and add equal parts or three-quarters of the amount in sugar. Boil five minutes, or till a few drops will jelly on a cold plate. Pour it into moulds whichhave been wet with cold water. When cold, it is ready to serve.
Serves eight or ten persons.
Wash the berries and remove any that are soft and decayed. Put the berries, water, and sugar into a cooker-pail and bring them to a boil, stirring them frequently. When boiling, place the pail in a cooker for two and one-half hours or more. Serve cold.
Serves eight or ten persons.
Wash the fruit very thoroughly. If it is first soaked for five minutes and then washed, it will clean more thoroughly. To each cupful of fruit add two cupfuls of water and let it soak for at least six hours. It is better if soaked ten hours. Add the sugar and bring all to a boil. Put it into a cooker for from two to twelve hours, depending upon the fruit. Prunes are improved by long cooking, apples are not injured by it, but peaches or apricots, which are more attractive if they are not broken to pieces, will be better if removed as soon as they are perfectly soft. The amount of sugar varies for different fruits; apricots, prunelles, and such sour fruits requiring aboutone cupful of sugar for each pint of dried fruit; prunes, peaches, and apples requiring from one-fourth to one-half as much.
Wash the stalks, pare them if old, cut them into one-inch pieces and put them, with the sugar and water, into a two quart cooker-pail. When boiling, set the pail in a cooker for from one to three hours or more, depending upon the character of the rhubarb. Some people prefer to use brown sugar with rhubarb.
Serves eight or ten persons.
Use pulled figs; those which come in boxes crack open when they are pressed and are not so attractive when stewed. The natural form is preserved in pulled figs, and they have, besides, the advantage of being cheaper. Wash the figs and put them, with the other ingredients, into a pan which fits the cooker-pail. Boil them, set the pan in the pail of boiling water and put it into a cooker for seven hours or more. When cold, serve the figs with whipped cream.
Serves eight or ten persons.
Prepare the fruit as directed below. Tie the spices in several cheese-cloth bags, and bring them to the boiling point in a cooker-pail, with the sugar and vinegar. Add the fruit, let it barely come to a boil, stirring it carefully, so that it will not break to pieces. Set it in a cooker for the time directed below for each particular kind of fruit. When it is sufficiently cooked, remove it from the syrup and put it into cans or crocks. Boil the syrup until it loses its thin, watery consistency, and pour it over the fruit. If this occupies more than one receptacle, put one spice bag in each. Cover or seal the cans while still hot. Sweet pickles should not be eaten until they have stood for several weeks.
Select firm, ripe peaches, rub them well with a woolen cloth, but do not pare them. Cook them whole, as directedabove, for from one to two hours or more, depending upon the hardness and size of the peaches.
Wash, pare and, if desired, cut the pears in half, removing the cores. Cook them, as directedabove, for from one to two hours or more, depending upon the hardness and size of the pears.
Wash and dry the apples and cut out the blossom. Drop them into the syrup as soon as the sugar is dissolved. Let them boil and cook them, as directedabove, for from two to three hours.
Pare the rind and cut it into pieces. Put it into a cooker-pail of boiling salt and water, mixed in the proportion of one-half cup of salt to one gallon of water. Slip the pail at once into a cooker for ten hours or over night. When the rind is soft drain it and wash it in cold water. Drain it in a colander and add it to the syrup, prepared as directedabove, and cook it, as other sweet pickles, for from four to six hours. The fruit shrinks to about one-half its bulk after cooking in the brine.
Soak the prunes for five minutes, wash them well, then soak them for six hours in enough water to cover them. Remove the pits, crack them, and chop the kernels. Cook the prunes and kernels in spiced syrup as directedabovefor ten hours or over night. Weigh the fruitafter it has been soaked in order to estimate the amount of syrup needed.
Wipe the fruit, prick it and put it into the syrup, bring it slowly to a boil and cook it as directedabove, for from one to two hours. If each plum is pricked once with a sharp-pointed fork or nut-pick it will not burst.
Wash the fruit and wipe it. Peel, quarter, and core it and bring it to a boil in enough water to half cover it; cook it in a cooker for ten hours or over night or steam it in a wire rack over boiling water for ten minutes and place it in a cooker for three hours; put it over the fire and bring it again to a hard boil and replace it in the cooker for another three hours. The quinces, unless very hard, will then be ready to cook in the syrup as directedabove, for ten hours or over night. If they are first cooked in water instead of by steaming, the water may be used for making a syrup to use as a pudding sauce or for other purposes.
Wash the fruit with a brush, wipe it dry and cut it, in very thin slices, removing only the seeds.Discard the first and last slices, which consist of nothing but skin. Measure the sliced fruit, and to every quart of fruit add three cups of water. Bring it to a boil and put it into a cooker for ten hours or over night. Bring it again to a boil and cook it again for ten hours. Add the equivalent measure of both fruit and water in sugar, bring it to a boil, and put it again into the cooker for ten hours or more. If it is not sufficiently thick in consistency, boil it slowly until a drop will jelly slightly if put on a cold plate and left a few minutes. As marmalade is not usually sealed with air-tight covers it will evaporate somewhat, and become thicker by long standing, and will therefore not need to be boiled until very stiff. The longer it is boiled the less delicate the flavour becomes. This recipe should make five pints or more of marmalade.
Carefully scrub the fruit till very clean, remove the peel in quarters and soak it in water for a few hours. If it is to be used as candy, scrape away a little of the white part, and cut it into very narrow strips. If to be used for cooking purposes, it need not be scraped or cut small. Putit into a cooker-pail and cover it with boiling water. Let it boil and set it in a cooker for ten hours or more. Reheat it to boiling point and cook it again for ten hours or more. This will be enough for grape-fruit, but orange-peel may require one more such period of cooking. When soft and nearly transparent, drain the peel, saving one and one-half cups of the water. Add to it three cups of sugar, and, when this is dissolved, the peel. Boil it, slowly toward the last, until most of the water has boiled away. Remove the strips and lay them in a bed of granulated sugar, covering them also with sugar. Let them stand until cold, then shake off the loose sugar, which can be used for cooking purposes, and put the candied peel into covered boxes or cans.
Wash, peel, quarter, and core the quinces before measuring them. Bring them to the boiling point with the water in a cooker-pail. When they are boiling hard put them into a cooker for ten hours or more. If they are not then very soft to the centre of the pieces, bring them again to a boil and cook them for from six to ten or more hours, according to their condition. When perfectly tender add the sugar and bring all again to theboiling point. Set them in a cooker for four hours or more. Bring them to a boil and put them at once into clean, sterilized cans. When overflowing full, seal the cans at once.
This recipe makes about eleven quarts.
Wash, peel, quarter, and core the quinces before measuring them. Put them into a cooker-pail, add the water, and when they are boiling hard, put them into a cooker for ten hours or more. If not perfectly tender, heat them again to the boiling point and set them in the cooker for as many more hours as they require, depending upon their ripeness. Thoroughly ripe quinces will probably not require this second period of cooking. Add the sugar, bring them to a boil, and set them in the cooker for four hours or more. If they are not rich enough, boil them slowly, uncovered, until they are of the desired consistency. Long, slow boiling is what gives quinces the red colour so much admired.
Pare the citron and cut it into thick slices. Remove the seeds, cut the slices across into cubes, strips, or fancy shapes, and weigh them. Wash the lemons, slice them and remove the seeds. Wash and peel the ginger. Put the citron, lemon, ginger, and water into a cooker-pail. Bring them to a boil and put them into a cooker for eight hours or more, depending upon the hardness of the citron. When this is soft and nearly transparent, add the sugar, boil it, and cook again for four hours or more. Remove the fruit, put it into cans or jars, and boil down the syrup until it will just cover the fruit. Pour it at once over the fruit and close the cans when cooled. Cover them with a clean towel while cooling.
Watermelon rind may be preserved in the same manner.
Remove the grapes from the stems, wash them in a colander, then press the pulp from the skins. Boil the pulp for a few minutes, until it will easily separate from the seeds. Rub it through a sieve, add the skins, and weigh or measure the mixture. Add an equal quantity of sugar, heat it over a moderate fire until it is simmering, stirring it frequently. Do not let it boil hard or the skins will be toughened. Set it in a cooker for three hours or more. Putit into sterilized glasses or jars, cover it with a towel until it is cold, and seal it as directed forapple jellyonpage 169.
Remove ripe Concord grapes from the stems, wash them in a colander, bring them just to the boiling point over a moderate fire, stirring them frequently. Put them into a cooker for five hours or more. Drain them in a jelly bag for at least eight hours. Each quart of loose grapes should yield about one pint of juice. Add one cup of sugar to every quart of juice; bring it just to the boiling point and pour it at once into sterilized bottles, not filling the bottles quite full. Cork them at once. When cold, press the corks down more firmly, cut them off level with the top of the bottle, and dip the inverted bottles, for an instant, intoWax for Sealing. If bubbles appear in the wax around or over the cork, break them and dip the bottle again.
Melt together equal parts of beeswax and rosin. As soon as it is liquid it should be used or drawn back on the stove where it will not burn. It will keep indefinitely.
Buy fresh, green ginger, of good size and quality. Peel or scrape it and cut it into lengthsfor serving. Cook it in a cooker for ten hours or more in boiling salted water (one-half cupful of salt to one gallon of water). Drain away the brine and add fresh boiling water to more than cover it. When boiling put it again into the cooker for ten hours or more. Change the water and cook it again, repeating this process until the ginger is very tender. It may take several days. Make a syrup, using two cupfuls of sugar to each cupful of water, bring the ginger to a boil in this syrup, set it in a cooker for five or six hours; remove the ginger, boil the syrup down to a rich consistency, and pour it over the ginger.
Melt the butter over moderate heat, add the flour, and blend the two thoroughly. Heat the milk over hot water, add it, one-third at a time, to the butter and flour, stirring constantly and allowing the mixture to become perfectly smooth and glossy before adding more milk. Season it and allow it to come to the boiling point. If it is not to be served immediately, cover it and slip it into the cooker to keep hot.
Make the sauce in the same manner aswhite sauce, blending the milk and water in which the vegetables were cooked, which is called vegetable stock.
Brown the butter slightly, add the flour and stir constantly until the flour is a rich brown. Add the seasoning and stock, one-third at a time, stirring it until smooth. If butter is not used, add the flour as soon as the fat is melted, as other fats will acquire a strong flavour if allowed to brown before the flour is added. Mutton or lamb fat, or that from smoked or salted meats, is not suitable for brown sauce.
Melt the butter, add the flour and seasoning, and mix them well. Add the water, one-third at a time, stirring until the sauce grows smooth. When it has come to the boiling point it is done.
Drain one-half cup of capers, and add them to one cupful ofdrawn-butter sauce.
To one cupful ofdrawn-butter sauceadd twohard-cooked eggs, cut in one-fourth-inch dice.
To one cupful ofdrawn-butter sauceadd one-half tablespoonful of lemon juice and one-half tablespoonful of chopped parsley.
Rub the butter until soft and creamy, add the egg yolks, lemon juice, and seasoning, and rub them till blended, then pour on the boiling water and stand the covered bowl, containing the sauce, on a rack over a cooker pail of boiling water and put it into a cooker for three minutes; or cook it on the stove over hot water as soft custard, stirring it constantly.
Cook all the ingredients but the butter and flour in a cooker for one hour or more. Rub them through a strainer and add this, gradually, to the blended butter and flour.
Rub the butter till soft and creamy, add the sugar gradually. When perfectly blended, pile the sauce on a small dish or plate and put it into a refrigerating box or other cold place till time for serving, then grate nutmeg over the top.
Cut the jelly into small pieces, add the water, and bring the mixture to a boil. Let it stand in a cooker for one-half hour or more, or leave it on the stove till melted. If very sour jelly is used, some sugar may be required to make it sweet enough. With grape juice about one-half cupful of sugar may be used. The sugar and water should be brought to a boil, the grape juice added, and the sauce immediately set aside to cool.
Warm the butter to soften, but not melt it; add the sugar gradually, and rub the two together; add the beaten yolks and, when mixed, the brandy and the milk or cream. Heat the sauce over warm water in a cooker-pail until it registers 160 degrees Fahrenheit, stirring it constantly. Cover it, and set the pail into a cookerfor twenty minutes. When it is nearly ready, beat the whites of eggs stiff and pour the hot sauce over them, beating it until it is smooth. Serve immediately.
Serves six or eight persons.
Rub together the butter and flour in a saucepan, add the water and cook until it thickens. Add the sugar, and, when dissolved, the vanilla. Serve hot.
Make it in the same way asvanilla sauce, substituting brown sugar for white, and using one-eighth teaspoonful of grated nutmeg in place of the vanilla.
Use bread that is at least one day old, and not sufficiently stale to be hard. Grate the bread, or crumble it in the fingers; or cut it into one-inch slices, and these into quarters, and rub two quarters together. If any large pieces break off, crumble them fine with the fingers. If bread is being crumbled for scallopeddishes, it should be carefully done; if for stuffing, bread puddings, and such uses where it becomes moistened and softened it may be cut into very thin slices, then across into strips and small dice one-eighth inch in size. Mix the seasoning with the crumbs, then add them to the melted butter. When first mixed a few crumbs absorb all of the butter, but if lightly stirred with a fork for several minutes they will become evenly buttered. If richer crumbs are needed, the quantity of butter may be doubled.
Blanch the nuts according to directions givenbelow. Boil them in the salt and water for eight minutes, drain them and put them into a roasting-pan or pie plate with the butter. When warm, stir them well that the butter may coat each nut. Bake them in a moderate oven until they are a very light brown, stirring them frequently. When they are done, spread them out to cool and allow them to stand until crisp before putting them into a covered receptacle. If peanuts are used, take raw nuts.
Pour boiling water on to shelled nuts, let them stand two or three minutes, drain themand pour cold water over them. Press them from their skins.
Cut a slit in each nut with a sharp knife; put them into a frying or roasting pan with one teaspoonful of butter for each pint of nuts. Shake them over moderate heat until the butter is melted, and put them into a moderate oven for five minutes; or continue to shake them over the fire for that length of time. This loosens the shell so that it may be removed with a knife.
Wash cans, jars or bottles and their covers and put them into a large pan of cold or tepid water, which is deep enough to fill and cover them.
Bring the water to a boil over moderate heat, unless a rack in the pan prevents contact of the glassware with the bottom of the pan, in which case a hot fire may be used. Let them boil for five minutes or more, and remove them, one by one, as they are to be filled. A clean stick or long wooden spoon-handle thrust into them may be used to take them out. Rubbers for cans should not be sterilized, as the heat will injure them. Corks may be dipped into boiling water or allowed to remain in it for a minute; but unless very stiff and shrunken,they will swell too much to fit the bottles if left long in the water.
Mix the dry ingredients, add the beaten egg and milk; heat them over a cooker-pail of warm water until 160 degrees Fahrenheit, stirring it constantly. Put it into a cooker for twenty minutes. Add the vinegar when it is cold, unless it is to be used for cole-slaw, in which case the hot vinegar is added at once and the dressing poured over the cut cabbage.
Into a cooker-pail put as many eggs as are to be cooked. Pour over them one pint of boiling water for one egg and one cup extra for each additional egg. Without heating it further, put the pail into the cooker for ten minutes. Remove them promptly at the end of that time and place them in a folded napkin to keep warm.
Put the eggs and cold water to more than cover them into a cooker-pail. Heat them over the fire until 165 degrees Fahrenheit, then put theminto a cooker for ten minutes. Remove them immediately and serve them in a folded napkin.
Put the eggs and enough cold water to more than cover them into a cooker-pail. Heat them till simmering, then put them into a cooker for twenty or thirty minutes, depending upon their size.
Melt the chocolate in a pan to fit over a cooker-pail of boiling water; add the salt and sugar and, when mixed, the water. Remove the pan from the pail and let the chocolate cook directly on the stove until it has thickened, add the milk, gradually, and when scalding hot, but not boiling, put the pan back into the cooker-pail of boiling water. Set all in a cooker and leave it until it is to be served. Just before serving beat it well with an egg-beater and add the vanilla. It will keep hot without injury for a number of hours and makes a good drink for a late evening supper. It can be prepared before going out and on returning from concert, theatre, or other entertainment, will be found ready to serve. A tablespoonful or two of cream improves it.
Serves four or five persons.
Mix the cocoa, sugar and salt. Mix it to a paste with boiling water, add to the remaining water, and let it boil one minute. Add the scalding milk and beat it well with an egg-beater and serve it; or put it into a cooker to keep warm until it is to be used. It will keep for several hours and should be beaten upon removal. Reception cocoa is generally made with double the quantity of cocoa and is served with a spoonful of whipped cream laid on top.
Serves four or five persons. For reception serves eight persons.
Bring the shells and water to a boil, put them into a cooker for eight hours or more. Add the hot milk, strain the liquid off, pressing the shells with a spoon to squeeze it out. Add the sugar and heat all until boiling. By adding one-third of a cup of cocoa nibs a more satisfactory drink is obtained. This recipe makes one quart.
Serves four or five persons.
Mix the coffee, egg and washed shell with enough water to moisten it, in a cooker-pail or pan. Add the boiling water and let it just come to a boil. Put the pail or pan into a large pail of boiling water and set it in a cooker for one hour or more. If a larger quantity of coffee is made and it will nearly fill the cooker-pail, the outside pail of water may be omitted.
Put the coffee into a cheese-cloth bag and drop it into cold water. Bring it to a boil and put it into a cooker for five hours or more. It is best cooked over night and is a different thing from ordinary cereal coffee prepared by boiling. All brands of cereal coffee may be treated in this way. Serve, if possible, with cream.
Cut stale bread into slices one and one-half or two inches thick. Cut off the crusts, making rectangular blocks of the bread, or cutting it with a large biscuit cutter, into rounds. With a fork, carefully scoop out the centres, leaving cases with walls about one-fourth of an inch thick. Brush them lightly with melted butter and brownthem in a moderate oven. Creamed oysters, lobster, fish or meat and some vegetables are served in croustades.
Cook the milk and farina in a cooker for two hours or more, over boiling water, until all the liquid has been absorbed, then add the other ingredients while still over the water, and when well mixed remove it and spread it on a dish to cool. When cold, roll it into balls one inch in diameter, roll them in sifted crumbs, then in egg to which one tablespoon of water has been added and slightly beaten, and again in crumbs, and fry them in hot, deep fat until a golden brown. Drain them on soft brown paper laid on a plate in the open door of an oven. Any cold cereals may be used in this way.
Pick over and wash the flaxseed in a strainer, put it into a cooker-pail and add the boiling water. When it boils put it into a cooker for from two to two and one-half hours. Strain it and add the sugar and lemon.
Mix the farina and cold water, add them to the boiling, salted water and when boiling set it in the cooker, over boiling water, for one and one-half hours. Then scald the milk in a double boiler and add it and the beaten egg to the cooked farina. The egg may be omitted, in which case only one cup of water should be used.
Mix the Imperial Granum with the cold water, add it to the boiling water. Add the salt and milk and cook it in a small cooker-pail or pan over the fire until it boils, stirring occasionally. Then put it into a pail of water and set it in a cooker for one hour or more. If preferred, more milk may be added.
Scald the milk in a small double cooker-pail, with boiling water in the under pail. Add the cracker, and put it into a cooker for one hour or more. Add the salt just before serving. It is often convenient to keep such gruels hot for use in the night, being improved rather than harmed by the long cooking. Care must then be taken that they are hot, not merely warm. Milk is considered scalding hot when a thick skin forms on the top and bubbles appear next the pan, or when it registers 180 degrees Fahrenheit.
Put the oatmeal, salt and water into a cooker-pan, boil it five minutes and set it in a cooker for eight or ten hours over a cooker-pail of boiling water. Rub it through a strainer, dilute it with hot milk and pour it again through a strainer.
Mix the barley and cold water to a paste, add the boiling water and salt, bring it to a boil and cook it over boiling water for one hour or more in a cooker. Strain it, dilute it with the milk and heat it over hot water.
Mix the flour and meal, add the cold water and add this mixture to the boiling, salted water. Boil it and let it cook over boiling water in a cooker for ten hours; strain it, add the milk or cream, heat it over hot water and serve it. Or less water may be used for the long cooking and more milk or cream be added before serving.
Mix the arrowroot and cold water, add them to the boiling, salted water, let the mixture boil and cook it over boiling water in a cooker for one hour or more.
There is a certain degree of heat which, if maintained for a sufficient period of time, will destroy disease germs and certain other harmful germs which tend to spoil milk, while at the same time it is not high enough to cause the delicate flavour of raw milk to disappear. Bringing milk to this exact condition is called “pasteurizing” it. Into feeding bottles put the amount of milk that is to be used at one time. Plug them with sterilized (baked) cotton. Stand them on a rack in a cooker-pail, surrounded, to the depth of the milk, with warm water. Gradually raise the temperature till the milk in the bottles registers 150 degrees Fahrenheit. Cover the pail, and set it in a cooker for from twenty minutes to half an hour or more. Remove the bottles, cool quickly and keep the milk in a cold place, but not freezing, till needed. Do not remove the milk from the bottles if it is used for feeding infants. If used for adults do not remove it until it is to be used. Pasteurized milk will keep for a long time without souring, but is dangerous unless continuously kept very cold. Milk to be kepthot in a cooker for use in the night, should be put in while scalding hot, not merely pasteurized, since “any device for keeping milk [merely] warm should never be used.”[3]