Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy. Pour on buttered plates and cut into squares.
Put sugar, milk, and butter into saucepan. Boil with as little stirring as possible until it makes a soft ball when tested in cold water. Take from fire; add nuts and vanilla; stir until creamy and pour into greased tins.
Mix sugar and boiling water until smooth; add cocoa and vanilla; mix until creamy. Dust hands with sugar; take up ½ teaspoon of mixture and roll. Dust a plate with sugar, and roll balls in finely chopped nuts and allow to dry for about 2 hours.
Melt butter in saucepan; add milk and sugar; stir until sugar is dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and add cocoanut and vanilla, beating until creamy. Pour into buttered tins and cool.
For Chocolate Cocoanut Cream Candy add 1½ ounces unsweetened chocolate or 4 tablespoons cocoa before boiling.
Boil sugar and water without stirring until thick enough to spin a thread; place saucepan in cold water; add flavoring and stir quickly until white; stir in nuts; turn into flat buttered tin; when cold cut into squares.
Blanch almonds by putting into boiling water for a few minutes. Remove skins, dry well and brown in heated oil or butter on top of stove or in oven. Take from fire when very light brown, as they continue to color after removing from fire. Drain well on brown paper and sprinkle with salt.
Wash, dry and stone fruit; fill with a half marshmallow or blanched almond or chopped nuts and raisins and roll in sugar.
The Fireless Cooker has become an important factor in the home. The principle employed is the preservation of heat by the use of non-conducting materials. The device ordinarily used is a rectangular box lined on all sides with some substance which will prevent escape of heat, with spaces or wells for stone or metal discs or radiators, and vessels containing food to be cooked.
The advantages of this method are: the improvement in flavor occasioned by the slower cooking with little opportunity for evaporation, the improved appearance of food that is subject to shrinkage when cooked by ordinary methods; the saving in labor and time, as the cooking practically takes care of itself. Dinner may be prepared in the morning, placed in the cooker, and without further attention be ready to serve after 3 or 4 hours. While the time required for cooking is somewhat longer than in the usual methods, the actual time consumed in preparation of a meal is considerably reduced.
General Directions
Prepare food for cooking as usual. Place in special vessel, designed to fit into wells of Fireless Cooker, and heat on range or over gas flame until ordinary cooking temperature is reached. Put into cooker with one or more radiators which have been heated for 10 or 15 minutes over hot fire. For roasting, radiator should be hot enough to brown a pinch of flour immediately. Close cover, fasten lightly so that the steam may escape and allow cooking to proceed for time specified in recipes.
For baking cake, apples, etc., proceed as for roasting. The time required for baking is slightly longer than that specified for regular ovens. For cake ordinarily baked in a moderate oven, heat radiators hot enough to brown a pinch of flour in half a minute.
CEREALS
Prepare cereal for cooking in double boiler as usual. Boil over fire for 5 minutes; place in larger vessel of boiling water in cooker, and allow it to remain 4 or 5 hours or longer. If placed in cooker at night it should remain warm enough to serve for breakfast.
STEAMING
For recipes see "Boston Brown Bread," "Poor Man's Pudding," "Christmas Plum Pudding," etc. Prepare and mix ingredients as directed. Put into greased molds and place in shallow pan of boiling water over very hot radiator in cooker. Fasten cover tight and cook for 5 to 6 hours.
SOUPS
For ingredients and preparation of soups see pages 29 and 30.
Place ingredients in a vessel; cover with cold water; bring to boil over free flame and boil 5 minutes. Fasten cover and transfer to cooker, using one hot radiator in bottom of well. Cook 4 or 5 hours, season and serve.
BOILED OR STEWED MEATS
Prepare meat for cooking as usual, searing in frying pan if desired brown. Place in large vessel and cover or partly cover with boiling water, boiling with cover fastened tight for 10 or 15 minutes over free flame. Transfer to cooker, using one hot radiator underneath. Cook 2 or 3 hours, season and serve.
ROAST MEATS
Prepare and season meat in usual way. Place in large dry vessel; put very hot radiator in bottom of cooker well; place vessel containing roast on radiator, and place another very hot radiator on top. Close cooker and fasten. Allow it to remain about one-half hour per pound of meat.
The roast may be browned in a very hot oven before putting into cooker or just before serving.
VEGETABLES
Prepare vegetables as usual. Place in vessel with small quantity of boiling water. As there is little evaporation in tireless cookers, allowance does not have to be made for loss by evaporation. Boil over free flame for 5 to 10 minutes. Transfer to cooker, using one radiator in bottom of well. Cook 3 or 4 hours, remove from cooker, season and serve.
Wash barley, soak several hours in cold water and boil gently in same water for 2 hours; or put into double boiler and cook 4 hours or until reduced one-half. Lemon juice and sugar or salt to taste may be added if desired.
Add orange juice sweetened to taste to egg white and beat well. Chill and serve cold.
Peel a ripe pineapple, cut into small pieces and extract juice with fruit press or potato ricer. Strain and serve with cracked ice.
Cut beef into small pieces or put through meat chopper. Put into fruit jar; add cold water and allow to stand 15 to 20 minutes to draw out juice. Place on trivet or rack in pan of cold water and heat very slowly for about 2 hours. The water must not boil. Season, strain, cool and remove fat. Serve hot or cold.
Scrape meat with knife from lean beef cut from round until nothing but connective tissue is left. Form into small balls and broil on both sides for about 2 minutes. Season and serve. For sandwiches spread uncooked scraped beef on thin slices of bread and season.
Pour scalded milk over egg yolks and sugar which have been mixed together. Put into double boiler and cook slowly until thick and smooth. Pour over gelatine which has been soaking in ¼ cup cold water. Chill; add vanilla and beat with egg whip until thick. Fold in beaten egg whites. Chill in molds and serve with sweetened whipped cream.
Sift together flour and baking powder, add beaten egg and butter to milk and mix well. Bake in greased muffin tins in moderate oven about 35 minutes.
In addition to the above, many recipes such as soups, broths, jellies, ices, and plain drop cakes suitable for invalids and convalescents are to be found in the preceding pages.
(Material adapted from U.S. Food Administration and N.Y. State Department of Agriculture.)
GENERAL DIRECTIONS
Test all jars for leakage before using. To do this, fill with water, put on rubber and cover, seal and invert.
Sterilize all utensils, jars, covers, etc., by covering with cold water, and boil for 10 minutes. Use only new rubbers and dip in boiling water just before using.
Use wide-mouthed funnel when filling jars to avoid loss of material and keep jar rim clean.
Invert all jars after filling and sealing.
Fruit should be sound, firm and not overripe and carefully prepared.
Clean fruit, clean hands, clean utensils, and a clean kitchen free from flies, are essential for safety and success.
Keep products in a cool place. Avoid freezing in winter.
Canning is the process of preparing sterilized food so that it will keep indefinitely.
The custom of canning fruit in syrup is based on the improvement in flavor and texture which sugar gives to fruit. Sugar is not necessary for its preservation. Success depends upon thorough sterilization—that is, killing the organisms which cause food to spoil, and then sealing perfectly to prevent their entrance. Fruit may be canned in water, in fruit juice and in syrup.
The only difference between preserving and canning fruit is that sugar is always used in preserving, while in canning it is used in smaller quantity or not at all. In preserving the old rule of equal weights of sugar and fruit may be followed.
OPEN-KETTLE METHOD
This method is generally used for preserves, jams, and marmalades. Food is completely cooked and then poured boiling hot into sterilized jars.
Prepare fruit, which may or may not be peeled, and cut into pieces depending on the variety. Blanch or scald peaches and similar fruits to loosen skin and chill by plunging into cold water. Cook slowly in as little water as possible or in fruit juice or fruit syrup until done. Fill sterilized jars, seal and invert.
CAN-COOKED METHOD
By this method uncooked or partly cooked food is packed in can or jar, covered with liquid and both jar and contents sterilized.
Pare fruit if desired or blanch or scald in boiling water a small quantity of fruit at a time. (See time table.) Do not blanch cherries, sour cherries excepted, berries or plums.
Chill outside of blanched fruit by immersing a few minutes in a large vessel of cold water. Remove skin from such fruits as peaches.
Pack fruit firmly in clean, tested jars to within one-half inch of top.
Fill jars to within ¼ inch of top with boiling water, fruit juice or syrup.
Place new rubber on each jar, adjust cover and partly seal.
Place jars on false bottom of water bath and sterilize for required time. See time-table. If the hot-water bath is used, jars should be immersed in sufficient boiling water to cover tops to depth of about 1 inch. Do not begin to time the sterilizing until water boils. Keep water boiling during sterilizing period.
Remove jars from sterilizer. Seal them and invert to cool. Avoid draft on jars, but cool as rapidly as possible.
Wash jars and label. Wrap in paper or store in a dark place to prevent loss of color of red fruit.
Vegetables may also be canned by this method.
Time of CookingTime ofBlanchingIf thehot-waterbath is usedIf the preservecooker is used(5 pounds)FruitMinutesMinutesMinutesApricots, Peaches1-21610Blackberries166Cherries, Strawberries, Grapes, Plums1610Fruit Juices2010Huckleberries, Raspberries168Pears1-22010Pineapples6040Quinces1-26040
Sugar is used in canning fruit for the purpose of improving flavor and is not necessary for preservation.
Thin Syrup—1 part sugar to 2 parts water for sweet fruits.
Medium Syrup—1 part sugar to 1 part water for berries and medium sweet fruits.
Thick Syrup—2 parts sugar to 1 part water for sour fruits.
To make syrup add sugar to boiling water. Stir until all sugar is dissolved, boil 2 or 3 minutes.
Have ready a syrup by boiling sugar and water together until sugar has dissolved, using ½ to ¾ cup sugar to each cup water. Allow 1 cup syrup to each quart jar of peaches and add 1 peach pit to each quart syrup.
Scald sound, firm freestone peaches, a small number at a time, in boiling water just long enough to loosen skins; dip quickly into cold water and slip off skins. Cut peaches in halves and remove stones.
Can-cooked method.—Pack peaches in overlapping layers with rounded side upper-most facing glass. Fill each jar with hot syrup and adjust rubber, cover, and upper clamp, thus partly sealing jar. Place jars on rack in hot water that covers the tops to a depth of 1 inch. Bring water to boiling point, and boil pint jars 16 minutes, quart jars 20 minutes. Remove jars, seal, and invert to cool.
Open-kettle Method.—Cook peaches in syrup until tender; then with sterilized spoon slip them carefully into sterilized jar; fill jar to overflowing with syrup. Adjust rubber, cover, seal immediately, and invert to cool.
Wash and pit cherries. Can sweet cherries as berries. Blanch sour cherries ½ minute, in boiling water. Dip in cold water; drain and pack closely into hot sterilized jars. Cover with boiling water or boiling medium syrup. Loosely seal. Sterilize 16 minutes in boiling water bath. Remove jars at once, tighten covers, invert to test the seal and cool.
Wash and peel fruit and follow directions for canned peaches.
Blackberries, blueberries, huckleberries, raspberries, loganberries, gooseberries and strawberries should be canned as soon as possible after picking. Hull or stem; place in strainer and wash by lifting up and down in pan of cold water.
Pack into hot sterilized glass jars, using care not to crush fruit. To insure a close pack put a 2 or 3 inch layer of berries on the bottom of the jar and press down gently with a spoon. Continue in this manner with other layers until jar is filled. Boiling water or boiling thin or medium syrup should be poured over the fruit at once. Loosely seal. Sterilize 16 minutes in boiling water. Remove jars, tighten covers, invert to test seal and cool.
Asparagus must be fresh and tender. Select tips of uniform size and maturity, wash, cut into lengths according to containers to be used. Scrape off scales and tough outer skins and tie in bundles to fit jar.
Immerse lower ends in boiling water for 5 minutes, then entire stalks, for 3 minutes longer.
Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Add salt and cover with boiling water. Loosely seal, sterilize two hours in boiling water bath. Remove as soon as time is up. Tighten covers, invert to test seal and cool.
String Beans and Wax Beans.—Wash, string, leave whole or break in uniform pieces. Blanch 5 to 10 minutes or until the pod will bend without breaking. Cold dip, drain well and pack into hot jars. Add salt and cover with boiling water. Loosely seal and sterilize two hours in boiling water. Tighten covers, invert to test seal and cool.
CORN
Select tender juicy sweet corn, at the best stage for table use and can as soon as possible after gathering. Remove husks and silk; blanch tender ears 5 minutes, older ears 10 minutes. Cold dip and cut from cob. Pack into hot sterilized jars. As corn swells during sterilization, leave space of 1 inch at top. Add salt and cover with boiling water. Be sure water penetrates through the corn to the bottom of jar. Loosely seal and sterilize 3 hours in boiling water. Remove, tighten covers, invert to test seal and cool.
Jams are usually made with small fruits or chopped large fruits. Cook slowly with equal weight of sugar until thick; put into sterilized tumblers or small jars and seal.
Pick over berries. Mash a few in bottom of preserving kettle; continue until fruit is used. Heat slowly to boiling point and add equal quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized jars or tumblers. Other berry jams can be made in same way.
Wash plums; remove stones; add raisins and oranges which have been sliced very fine. Measure and add ¾ cup sugar to each cup fruit and juice. Put into kettle, cook slowly about 45 minutes or until thick, stirring to keep from burning. Add lemon juice and chopped nuts. Pour into sterilized jars.
Heat and mash fruit until juice runs readily. If fruit is not entirely broken rub through coarse sieve. Pour into sterilized jelly bags of unbleached muslin or doubled cheesecloth and drain but do not squeeze. Take ⅞ cup sugar for each cup of juice. Boil juice 8 to 20 minutes (berries and currants require less time); add sugar which has been heated in oven; stir until sugar is dissolved and boil about 5 minutes. Pour into hot sterilized tumblers. Hard fruits like apples and quinces should be cut up, covered with cold water and cooked until tender before turning into jelly bags.
Boil sugar, vinegar and spices for 20 minutes. Dip peaches quickly in hot water then rub off the fuzz with a cloth. Cook a few peaches at a time in the syrup, cook until tender. Pack in sterilized jars. Adjust sterilized rubbers, and fill each jar to overflowing with hot strained syrup. Seal jars immediately.
Peel onions, add cucumbers, cauliflower separated into flowerlets and sliced peppers. Soak over night in brine (1 cup salt to 1 quart water). Drain and cook in fresh brine until vegetables are tender, drain again. Boil vinegar, add paste made with mustard, flour, sugar, turmeric and a little cold vinegar, stirring until mixture thickens; add vegetables and cook slowly 10 minutes. Seal in sterilized jars.
Chop tomatoes, onions and peppers; cover with salt and allow to stand over night. Drain, and add to vinegar, spices and sugar which have been heated to boiling. Cook 15 minutes and seal in sterilized jars.
Peel and slice tomatoes; add chopped pepper and onion; put into kettle with remaining ingredients. Heat slowly to boiling and cook slowly 2½ hours. Seal in sterilized jars.
is made in the same factory in which Dr. Price's Baking Powder containing cream of tartar has been made for nearly seventy years, and embodies all the skill, scientific knowledge and great care used therein.
It perfectly leavens the food and never leaves a bitter taste even if you should happen to use more than the recipe calls for. With it you can make a delicious angel cake with three eggs instead of eight, and can economize in other expensive ingredients.
Safety, surety, satisfaction, form a triple guarantee that comes with every can of Dr. Price's Phosphate Baking Powder. Use it often—use it always and enjoy the results.
The low price at which Dr. Price's Phosphate Baking Powder is now sold brings an economy to the home which, when combined with quality, is too important to be overlooked.
The perplexing home question with every woman is "What shall I have for Breakfast, Luncheon, Dinner, or Supper?"
The mission of the new Dr. Price Cook Book is to always give the right answer to this question, but the book will not help if it is hidden away in a table drawer and seldom used. Keep it where it can be seen so you will remember to ask it questions before every meal. The result will be a surprise in delightful variety, and also in the reduced cost of supplying the table.
When planning a meal, just run your finger down the index and get an answer to the question, "What shall I have?"
Back of The New Dr. Price Cookbook