The Project Gutenberg EBook of Better Meals for Less Money, by Mary Green This eBook is for the use of anyone anywhere 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 at www.gutenberg.org Title: Better Meals for Less Money Author: Mary Green Release Date: November 30, 2010 [EBook #34509] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK BETTER MEALS FOR LESS MONEY *** Produced by Annie McGuire. This book was produced from scanned images of public domain material from the Google Print archive. BETTER MEALS FOR LESS MONEY BY MARY GREEN [Illustration] NEW YORK HENRY HOLT AND COMPANY 1917 COPYRIGHT, 1917, BY HENRY HOLT AND COMPANY PREFACE With the steadily increasing cost of all staple foods the need of intelligent buying, cooking, and serving is greater than ever before: more money must be spent for food, or more consideration must be given to selecting and using it. For those who would continue to serve their households well, and whose allowance for food has not kept pace with prices, there is only one alternative, and that is, to use more of the cheaper foods, and to prepare and combine them so skilfully that economy shall not be a hardship. Good meals depend not so much upon expensive material as upon care and good judgment in the use of ordinary material. The time-worn boarding-house jokes about prunes and hash mean simply that these foods, in themselves excellent, are poorly prepared and too frequently served. It is the plan of this book to include a variety of (1) recipes which require only a small amount of meat; (2) recipes for vegetable dishes which can take the place of meat; (3) recipes for the economical use of cereals, dairy products, and other common inexpensive foods; (4) recipes for breads, cakes, and desserts requiring only a small amount of butter and eggs; and (5) recipes for a few relishes, condiments, and other accessories which lend variety and interest. The General Suggestions for Economy (Chapter I) are not all new, but are liable, through disuse, to be forgotten by the present generation. Spasmodic economy counts for little in the long run; only systematic and continued watchfulness is really worth while. Economy, however, ought not to necessitate the total elimination of one's favorite cuts of steak, nor all of the little luxuries, because by the skilful planning of the majority of the meals the occasional use of these luxuries can be made possible. This book is not intended as a complete guide to cookery; it presupposes an elementary knowledge of the care and preparation of food. The study of Tables D and E in the Appendix is especially recommended as an aid to the better understanding of food values. M. G. CONTENTS CHAPTER PAGE I. GENERAL SUGGESTIONS FOR ECONOMY 1 II. COMMON WAYS OF COOKING FOOD 15 III. APPETIZERS AND RELISHES 17 IV. BEVERAGES 23 V. SOUPS WITHOUT MEAT 27 VI. SOUPS AND STEWS WITH MEAT OR FISH 35 VII. CHOWDERS 43 VIII. FISH 47 IX. MEATS 57 X. SAUCES AND STUFFINGS FOR FISH AND MEATS 80 XI. EGGS 88 XII. CHEESE AND NUTS 95 XIII. VEGETABLES 100 XIV. CEREALS, MACARONI, AND RICE 113 XV. CROQUETTES AND FRITTERS 120 XVI. SALADS AND SALAD DRESSINGS 126 XVII. YEAST BREADS, MUFFINS, AND ROLLS 138 XVIII. BAKING POWDER BREADS, MUFFINS, AND BISCUIT 146 XIX. SHORTCAKES AND ROULETTES 160 XX. SANDWICHES AND TOASTS 163 XXI. GRIDDLE CAKES, WAFFLES, AND SIRUPS 170 XXII. CAKES AND COOKIES 174 XXIII. ICINGS AND FILLINGS 184 XXIV. HOT DESSERTS 189 XXV. COLD DESSERTS 196 XXVI. FROZEN DESSERTS 203 XXVII. SAUCES FOR DESSERTS 209 XXVIII. PASTRIES 213 XXIX. FRUITS, COOKED AND UNCOOKED 224 XXX. CANDIES 232 APPENDIX A. Table of Weights and Measures 239 B. Time Table for Cooking 240 C. Temperature Table 243 D. Table of Caloric Values of Average Portions of Food 245 E. Table of Caloric Values of Raw Food Materials 250 F. Table of Normal Weights for Men and Women 253 G. List of Government Publications on Foods and Cooking 254 Index 257 Before using recipes see _Special Notice_ on Page 14. CHAPTER I GENERAL SUGGESTIONS FOR ECONOMY PLANNING MEALS In order to buy, prepare, and serve food to the best possible advantage, an elementary knowledge of the composition and nutritive value of foods, and the necessary food requirement of the family, is essential. Many books are published on these subjects, but from the government publications alone (see page 255) an excellent working knowledge may be obtained. Only the merest outline can be given here, and this should be supplemented by further reading. Briefly stated, food is divided into three chief classes:[1] (1) _Protein_, which builds and repairs the tissues.[2] It is furnished chiefly by meats, fish, cheese, milk, eggs, cereals, and legumes. (2) _Fats_, which furnish heat and energy, but are chiefly valuable for storing a reserve supply of fat in the body. They are furnished largely by butter, cream, olive and similar vegetable oils, bacon and other fat meats. (3) _Carbohydrates_, which furnish heat and energy. They are supplied chiefly by potatoes and other vegetables, cereals, fruits, and sugars. People who are eating the proper amount and kind of food should approximate the normal weight[3] for their sex, age, and height. For the proper maintenance of the body, a man of average height and weight, of sedentary life,[4] requires daily food which will yield about 2,500 calories;[5] a woman of average height and weight, about 2,300 calories (more or less according to activity). Children between two and five years require from 1,200 to 1,400 calories; between five and ten years, from 1,400 to 1,900 calories; and from ten to fourteen years, from 1,900 to 2,500 calories. Girls between fourteen and seventeen years require from 2,200 to 2,600 calories; and boys between fourteen and seventeen years, from 2,500 to 3,000 calories. Of the total number of calories furnished ten per cent. should be protein, approximately 30 per cent. fat, and 60 per cent. carbohydrates. Before planning meals the consideration of these caloric requirements and the study of the "Caloric Value of Average Portions of Food" (Table D, page 245) and of the "Fuel Value of Raw Materials" (Table E, page 250) will help in the selection of foods to yield approximately the desired amount of nutrition. It is not necessary or desirable that the exact amount of each class of foods should be reckoned daily; but by the general study of foods and their nutritive value, and the food requirements of the body, which vary with age, sex, and conditions, the housekeeper may serve her family with the kinds and amount of food best suited to their needs. She should plan to use in a week as large a variety of food as possible, and to avoid an excess of any one class. With a definite idea of the needs of the family, she should take account of the stock in the ice-box and pantry, and see that every bit of food is utilized to advantage. Meals should be planned in detail at least one day in advance, and, if possible, outlined for several days ahead; though these plans must, of course, be varied slightly, at times, according to the amount of left-over material and the exigencies of supply and demand. Each day's programme should be plainly written; any special recipes to be used noted; and a list made of supplies to be ordered. To have the meals planned well in advance and the order list ready saves a deal of nervous energy, time, and money. MARKETING If possible, attend personally to your marketing and consider carefully the quality, quantity, and cost of your purchases in relation to the needs of your purse and your household. Ask for what you want, and try hard to get it; but in trying to buy supplies at lowest prices be sure that the time and nervous energy spent are not out of proportion to the amount of money saved. MEAT In considering the price of meat, the amount of bone, fat, gristle, and so forth should be taken into account. Many of the coarser and cheaper parts contain as much nutriment as the more expensive cuts, and can, by proper cooking, be made fully as palatable. See that every bit of left-over meat is used to advantage and in a variety of ways; the rinds of bacon and salt pork when cooked with spinach or other greens, or in soups of peas or beans, add both flavor and richness. THE STOCK POT All trimmings and bones, both cooked and uncooked, and any left-over bits of meat or gravy that are not needed for other dishes, should be put into the stock pot, covered with cold water, and _simmered_ (_not boiled_) with soup vegetables and savory herbs for three or four hours. Almost any left-over vegetable can be added, including macaroni, rice, and the scrapings of the cereal cooker. If the family is small, the cereal cooker itself makes an excellent stock pot: to the remnants of breakfast cereal, add any soup material at hand; cover with cold water; cook slowly; strain; and, if necessary, add one or two bouillon cubes, and a few drops of kitchen bouquet. When soup stock is lacking in richness a small amount of gelatine improves the quality. The water in which vegetables, macaroni, rice, or any meats, either fresh or salt, are cooked contains valuable mineral matter as well as flavor, and should be added wholly or in part to the stock pot. Order corned meats lightly salted so that all of the stock may be used. Be sure that all fat is removed from soup stock before using. Do not serve greasy soups. When stock must be used before the fat has had time to harden, skim off as much as possible, and remove what remains with clean blotting paper, or a lump of ice wrapped in cheesecloth. FISH Fresh fish is offered in variety at all seasons of the year, and is a valuable and comparatively inexpensive food; salted and smoked fish contain much protein in a concentrated form; the canned varieties are important, too, especially for the emergency shelf, as they furnish a substantial, inexpensive food which can be served in many ways at short notice. GROCERIES Groceries in sealed packages are, as a rule, slightly more expensive than those sold in bulk; but they are cleaner, often fresher, and more convenient to store and use. BUTTER AND OTHER SHORTENING To the taste of the average person, there is no real equivalent for the flavor of fine creamery butter, but, for cooking, excellent results may be obtained by the use of cheaper shortening, beginning with the common household fats which are so often discarded. All drippings from the roasts and fat from boiled meats should be carefully strained and saved; beef and chicken fat may be used in many recipes, including those for cookies, cakes, meat sauces, soups, and made dishes; bacon fat is excellent for corn cake, meat sauces, and soups of peas, beans, or lentils; sausage fat may be used for gingerbread, cookies, poultry stuffing, and also for frying potatoes and other vegetables, for in these the spicy flavoring is not objectionable. Both bacon and sausage fat and that from soup stock are useful for basting lean roasts, fish, or meat loaf. Any surplus fat, including that of lamb and mutton, should be clarified and added to that in the frying kettle. Fat which cannot be utilized for cooking should be made into kitchen soap. COOKING FATS--OILS There are many excellent brands of wholesome cooking fats and oils on the market, including peanut, corn, and cottonseed oil, and compound vegetable fats. Almost any of these costs less than butter. OLEOMARGARINE The best oleomargarine is wholesome and economical, and much to be preferred to inferior grades of butter. MILK Milk, even at present prices, gives good return in food value. Unsweetened evaporated milk, which is absolutely sterile and clean, costs no more, and in some places costs less, than fresh milk, and can be used to advantage to supplement the supply. Because of its consistency it is an excellent substitute for cream in frozen desserts. CREAM When eggs are relatively cheaper than cream, the stiffly beaten white of an egg may be used to advantage to mix with beaten cream. Thin cream whipped with a whip churn is lighter and less expensive than heavy cream beaten. EGGS Unless the winter's supply of eggs has been preserved in water glass, guaranteed cold storage eggs will be found satisfactory, and much cheaper than hennery eggs. Only enough for a few days should be bought at a time, however, and they should be kept in a cold place until used. Wash eggs before breaking, and save the shells for clearing boiled coffee, soup, and aspic. For coating croquettes, dilute each beaten egg with one-fourth cup of water or one-third cup of milk; cover unused yolks with water to prevent drying, and pour off water before using. Have both yolk and white of egg cold, so that they may be beaten more quickly; add a pinch of salt to whites of eggs which are to be beaten stiff, and beat in a current of air. Soft-boiled or dropped eggs not used at table should be put back in boiling water, cooked hard, and used for garnishing, egg sauce, etc. CHEESE Cheese is nutritious and, even at present prices, economical, as it contains a large proportion of protein in concentrated form. It can be successfully combined with many other foods, and every left-over bit should be so used; when partly dry it should be put through the food chopper, using a fine cutter; when very dry it should be grated and used in sauces, soufflés, soups, and many other dishes. Cheese is more readily digested if a pinch of baking soda is cooked with it. To keep cheese moist and fresh, brush the cut surface with melted paraffin. Save left-over Welsh rarebit for sandwich filling. The shells of Edam or pineapple cheeses should not be thrown away, but be filled with creamed macaroni, spaghetti, or rice, covered with crumbs, and baked in a hot oven. FRESH VEGETABLES A variety of vegetables should be served daily, and those which contain a large amount of protein, such as beans, lentils, and peas, should be used not only as an accompaniment to meat, but, in combination with other vegetables, sauces, bacon or other fats, as the substantial dish of the meal. DRIED VEGETABLES Dried vegetables should be soaked in cold water for twelve hours or longer, and then cooked slowly until tender; dried julienne should be soaked for twenty-four hours before cooking. MACARONI, NOODLES, RICE, CEREALS Macaroni, noodles and similar pastas, rice, and the cereals furnish much nutriment at low cost; oatmeal and corn meal are among our cheapest foods. Ready cooked cereals, though they are convenient and give variety to the diet, are more expensive than raw cereals well cooked; not only do they yield less food value, but, being dry, they require more cream or milk to make them palatable. LEFT-OVER VEGETABLES Left-over vegetables and cereals, even in small quantities, should be saved for use in entrées, desserts, salads, sauces, and soups. Celery tops should be saved for flavoring and garnishing, the root stalk chopped and added to the stock pot, and the outside stalks stewed, creamed, or used for cream soup. The outside leaves of lettuce should be shredded for salad, or, for any large quantity, cooked the same as spinach. CANNED VEGETABLES The flavor of canned vegetables is improved if, before being cooked, they are rinsed with cold water and exposed to the air. Parsley and chives may be kept growing in pots in the kitchen window to be used as needed. SALADS Salads should be freely used at all seasons, and be made light or nourishing according to the foods served with them. They offer an opportunity to the housekeeper to exercise her ingenuity in combining various vegetables, meats, and fruits, especially left-over bits. Crisp white cabbage, shredded, may be used in place of celery. SALAD DRESSINGS Salad dressings need not necessarily be made of olive oil, for there are other good and less expensive vegetable oils well worth using, and many of the cooked salad dressings without oil are excellent. BREAD Various kinds of bread should be freely used, especially whole wheat and other cereal breads, and those containing raisins, dates, and prunes. Watch the bread-box, and see that every bit of bread is used in some way; the unused crusts should be dried, rolled, sifted, and kept in a covered jar for stuffing, crumbing croquettes, brown bread, puddings, or other dishes in which the color is not objectionable; cold toast or cut slices should be made into croutons, or used for canapés or French toast; other pieces should be used for croustades, or made into crumbs, both coarse and fine, for use in fondues, griddle cakes, omelets, sauces, and soups. Bits of crackers should be dried, rolled, and used the same as bread crumbs. None of the recipes for cake require more than two eggs; many, only one; and some, none at all. Water may always be used in place of milk, and any clean, fresh shortening may be substituted for butter, especially in the recipes which include molasses and spices. These cakes will not keep moist like richer cakes, however, and should be used soon after making. Slices of stale cake and crumbs should be utilized in making other desserts in combination with custards, ices, preserves, etc. BAKING POWDER Do not use more baking powder than is necessary for good results; two _level_ teaspoons to each cup of flour is the usual allowance, but one and one-half teaspoons each to each cup will be sufficient if the muffins, biscuits, or cake are quickly and lightly handled and properly baked. FLAVORING EXTRACTS When volatile flavoring extracts are used in cake, much of their strength is wasted during baking; grated rind or spices could well be used in their place, or only the icing or filling flavored. All desserts, whenever practicable, should be flavored when cold. COLORING The small package of red coloring which comes with gelatine is useful for coloring cakes, icings, and other desserts as well as jellies. FRUITS Fruits, either fresh, dried, or preserved, should be served at least once a day; dried fruits, such as apricots, peaches, and prunes, should be soaked in cold water for twelve hours or longer and then cooked slowly until tender. Raisins, dates, and figs yield a large food value at comparatively low cost. Bananas, which contain more nutriment than most fresh fruits, should be used for salads or desserts when the other courses are light. In cooking acid fruits, such as cranberries, plums, and cherries, less sugar is required if added after cooking. Parings and cores from quinces and apples can be made into excellent jelly; the rinds of watermelons are the foundation of a delicious sweet pickle; orange and grape fruit peel, when candied, are well worth the trouble of making. Surplus orange, lemon, and grape fruit peels, when dried, are not only useful for flavoring, but make an interesting and aromatic fuel for the fire-place; the nut meat found in prune stones tastes much like that of bitter almonds and can be used in place of them. When making jelly remember that the pulp of the fruit after the juice has dripped from it may be made into excellent marmalade: cover with water, heat to boiling point, press through a sieve, add three-quarters of the amount of sugar, and cook until thick. CANDIES In spite of its cost, candy is now classed by many with the necessities rather than with the luxuries. After a little practice even the most elaborate candies can be successfully made at home, and the difference between the cost of a pound of the best ready-made candy and the cost of the raw materials is astonishing. For those who can spare the time, candy-making will prove both fascinating and economical. Recipes for a few after-dinner candies are given. CONDIMENTS A small supply of condiments and relishes, including kitchen bouquet, ketchup, and sweet herbs, and one or two table sauces, should be kept in stock, as they make possible a greater variety of flavors. Many home-made sauces and relishes can be easily and quickly prepared and are usually much cheaper than the ready-made varieties. CANDLE STUBS Candle stubs should be melted, strained through cheesecloth, and used for sealing ketchup, jellies, and preserves. GARNISHINGS Any dish, attractively garnished and served, pleases the eye, stimulates the appetite, and often lifts a simple meal out of the commonplace. Parsley, mint, celery tops, red and green peppers, olives, pickles, capers, cooked beets and carrots, hard-cooked egg, lemon cut in various shapes, nuts, cherries, and other small fruits are all effective if not too lavishly used. UTENSILS A reasonable equipment of kitchen utensils and a convenient, systematic arrangement of them will save time and strength. Kitchen scales are almost indispensable, and a cooking thermometer eliminates guesswork, especially in boiling sugar and heating fat for frying. Pans, molds, and cutters of various shapes prevent monotony; suitable baking dishes and covered casserole dishes simplify both cooking and serving; and food cooked or served in individual dishes is often more attractive. When the cogs of the egg beater slip, do not discard it, but tighten the rivet; keep knives well sharpened. Cream jars, jugs, bottles, or any other containers for which a charge is made, should be promptly returned to be credited. FUEL Do not waste fuel; concentrate your cooking; when a hot oven is needed for roasting meat or baking bread, plan to cook at the same time other things which require a high temperature; potatoes can be cooked in the pan with the meat; other vegetables and fruits can be cooked in the oven; and if a coal fire is used, a variety of food can be cooked in a steamer on top of the range without extra fuel. Have the ashes sifted and save the _cinders_, which yield a quick top heat. Economize _gas_ by using the minimum amount necessary to keep food cooking at the desired temperature. When the boiling point is reached a small supply of gas will maintain the temperature. _Fireless cookers_ save much fuel and unnecessary heat, and are especially useful for any food which requires long, slow cooking, or for those foods of strong odor which so often scent up the whole house. FOOTNOTES: [1] Water and mineral salts are also necessary for the proper maintenance of the body, but these are yielded chiefly in combination with the other foods. [2] Protein can also furnish energy, but this is more easily and cheaply supplied by the fats and carbohydrates. [3] See Table F, page 253. [4] People of sedentary life require daily approximately sixteen calories for each pound of their weight. So if the normal weight of such persons is multiplied by sixteen, the result will be the approximate number of calories needed. [5] A Calorie is the amount of heat required to raise one kilogram of water 1° Centigrade or one pound of water 4° Fahrenheit. SPECIAL NOTICE All ingredients in these recipes should be measured level, and the standard teaspoon, tablespoon, and half-pint measuring cup should be used. Unless otherwise stated, one apple, onion, orange, etc., means one of medium size. Sift flour before measuring, and fill cup lightly. Use pastry flour, unless otherwise directed, for thickening soups and sauces, and in all recipes where baking powder is used; use bread flour in all recipes where yeast is used. The majority of these recipes are planned to serve four persons; those for chowders and other dishes which form the substantial part of the meal are sufficient for second helpings; those for cakes, muffins, and other breads are large enough to be served more than once. CHAPTER II COMMON WAYS OF COOKING FOOD _Baking_ is cooking in confined heat in the oven. Examples: bread, cake, meat. This method when applied to meat is commonly called roasting. Before baking, see that the oven is clean and heated to the desired temperature. _Boiling_ is cooking by immersion in water at 212° F. Examples: potatoes, cabbage, macaroni. _Braising_ is a combination of stewing on the top of the range, and baking in the oven, with or without vegetables. Examples: tough meats, fowl, whole liver. _Broiling or Grilling_ is cooking over or under direct heat, as over glowing coals or under a gas flame. Examples: steak, chops. _Fricasseeing_ is commonly a combination of stewing and sautéing. Examples: fowl, forequarter of lamb or veal. _Frying_ is cooking by immersion in hot deep fat. Examples: doughnuts, croquettes. _Pan-baking or Pan-broiling_ is cooking in a lightly greased or ungreased hot frying pan or griddle. Examples: steak, English muffins, griddle cakes. _Pot Roasting_ is cooking in an iron kettle or earthen pot in a small amount of water, after meat has been quickly browned in a small amount of fat in the frying pan or kettle. Cook slowly until very tender, with or without vegetables. _Roasting_ is cooking before an open fire. This method is seldom used in small households, although the baking of meats is commonly called roasting. _Sautéing_ is cooking in a small amount of fat in a shallow pan on top of range. Examples: sliced fish, meat, potatoes, eggs. _Simmering_ is cooking in liquid at 185° F. The bubbles should always be below the surface. Examples: ham, corned beef, soups. _Steaming._ _Dry Steaming_ is cooking by heat of steam, as in double boiler or tin, over or surrounded by boiling water. Examples: rice, brown bread. _Moist Steaming_ is cooking by direct contact with steam as in a steamer or colander, over boiling water, closely covered. Examples: fowl, puddings, dumplings. _Stewing_ is cooking slowly in a small amount of water (about 160° F.) until food is very tender. Examples: beef, lamb, vegetables. CHAPTER III APPETIZERS AND RELISHES 1.--COCKTAIL SAUCE 1/4 cup tomato ketchup 1/2 teaspoon salt 1 tablespoon bottled horseradish 1 teaspoon Worcestershire sauce 2 tablespoons vinegar Dash of cayenne Mix, and serve in four small glasses or lemon shells, with six small clams or oysters in each. Shrimps, prawns, or lobster may be used instead of clams or oysters. 2.--ASHEVILLE CANAPÉS Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of bread the same size as tomatoes; toast bread, spread with Mustard Butter (see No. 459), or salad dressing, and cover with a slice of tomato; season lightly with salt and pepper, and cover with thin slices of cooked chicken livers. Garnish with parsley. 3.--CLUB CANAPÉS Mix devilled ham with a little grated cheese; spread on thin rounds of brown bread, and mark into quarters with finely chopped pickle. Chop fine the white of a hard-cooked egg, and cover two opposite quarters; press the yolk through a sieve, and cover the remaining quarters. 4.--CRAB MEAT CANAPÉS 1 cup crab meat 1 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon horseradish 1/4 teaspoon mustard Chop crab meat, mix well with seasonings, and spread on thin rounds of untoasted brown bread. Garnish with small cube of lemon. 5.--MOCK CRAB CANAPÉS 1 cup canned corn 1 teaspoon anchovy paste 1/4 teaspoon salt 2 tablespoons grated cheese 1/3 teaspoon paprika Use one cup of corn which has been drained from its juice; put through food chopper, using the finest cutter; add seasonings and cheese, and spread on small rounds of toast. Garnish with small pickles sliced lengthwise. 6.--GLOUCESTER CANAPÉS Cook a small haddock roe in boiling salted water for fifteen minutes, remove skin, mash, add a tablespoon of butter, half a teaspoon of anchovy paste, one-fourth teaspoon of paprika, and enough cream to moisten; add salt if necessary. Mound on small rounds of toast, and garnish with sliced pickles and parsley. 7.--TUNA CANAPÉS 1 cup tuna fish 1/2 tablespoon olive oil 1 tablespoon tomato ketchup 1/2 teaspoon salt 1 tablespoon lemon juice 1/4 teaspoon paprika Chop fish, add seasonings, and spread on small rounds of lightly toasted bread. Garnish with sliced pimolas. 8.--CELERY RELISH Cut large white stalks of celery in two-inch lengths, fill with cream cheese which has been seasoned with salt, pepper, and Worcestershire sauce. Garnish with a small piece of celery top. 9.--CHEESE AND APPLE RINGS 1 large tart apple 1 teaspoon Worcestershire sauce 1/2 cup soft cheese cut fine Dash of cayenne 1/8 teaspoon salt 2 tablespoons cream Pare and core apples, and cut in one-third-inch slices; mix cheese with seasonings and cream, beat to a paste, and spread or force through a rose tube on apple rings. Dust with paprika. 10.--SPANISH CHEESE Cook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese is melted. Serve immediately on toasted crackers or rounds of toast, as an appetizer or savory. 11.--CANTALOUPE COCKTAIL 2 cups cantaloupe Juice of 1/2 lemon 1/3 cup preserved ginger 2 tablespoons powdered sugar Cut melon in small cubes, or in balls (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold. 12.--FRUIT COCKTAIL 2 tart apples 1 teaspoon lemon juice 1 large banana 4 tablespoons powdered sugar 2 oranges Cut apples and bananas in small cubes; remove pith and seeds from oranges, cut pulp in small pieces, and add with juice to apples and bananas; add lemon juice and sugar, place in a shallow dish, and put directly on ice for ten minutes to chill; serve in glasses, and garnish with a Preserved Cranberry (see No. 670), or a spoonful of Mock Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little grated pineapple may be added to advantage. 13.--WINTER CHILI SAUCE 1 can tomatoes 1/8 teaspoon cayenne 2 onions finely chopped 1/2 teaspoon cinnamon 1/3 cup brown sugar 1/4 teaspoon clove 1-1/2 teaspoons salt 1/3 cup vinegar 1 teaspoon paprika Mix, and simmer about half an hour or until thick. 14.--PICCALILLI 3 quarts green tomatoes 2 quarts vinegar 3 quarts ripe tomatoes 1 quart sugar 2 red peppers 1 teaspoon cinnamon 3 onions 1/2 teaspoon clove 1/2 cup salt 4 tablespoons white mustard seed Put vegetables through the food chopper, using coarse cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes. 15.--TABLE SAUCE 12 ripe tomatoes 1/4 teaspoon pepper 1 onion 1 cup vinegar 3 green peppers 1 teaspoon ground clove 2 tablespoons sugar 1 teaspoon ground cinnamon 1-1/2 tablespoons salt 2 teaspoons mustard 1 teaspoon paprika Wipe tomatoes, cut in halves, and put in a clean, smooth preserving kettle; add onion and peppers sliced, and seasonings; simmer two hours, and press through a sieve; return to kettle, simmer one hour, and seal in jars or bottles; when cool, dip tops in paraffin. This may be used in place of ready-made sauce. 16.--TOMATO KETCHUP 1 peck ripe tomatoes 1/2 cup whole mixed spices 3 onions 1 clove of garlic 1/2 cup salt 1/3 cup dry mustard 2 teaspoons cayenne 1 quart vinegar 2 tablespoons paprika 1 cup brown sugar Wipe tomatoes, cut in halves, and put in a smooth, clean preserving kettle; add onions sliced, cook slowly for one hour, and press through a sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and mustard in double cheesecloth, add to tomatoes, and cook rapidly until mixture begins to thicken; boil vinegar and sugar together while tomatoes are cooking; add them to strained tomato; cook until ketchup is thick, or until water will not separate from it when tried on a plate. Remove spice bag, seal in sterilized jars or bottles, and when cool dip tops in melted paraffin. 17.--SMALL CUCUMBER PICKLES (Gherkins) Wash thoroughly, count, and for every hundred cucumbers allow one cup of salt. Cover with boiling water. Let stand twenty-four hours; then drain. Fill quart preserve jars with cucumbers, then add two tablespoons of mixed whole spices, a piece of alum the size of a pea, and boiling vinegar to fill the jar. Seal, and let stand a week before using. The boiling water should be measured, as an equal amount of vinegar will be needed. 18.--PEPPER HASH 6 green peppers 1 quart vinegar 6 red peppers 1 cup brown sugar 6 onions 2 tablespoons salt 1 small white cabbage 2 tablespoons mustard seed Remove seeds from peppers and chop fine with the onion and cabbage. Put in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar, sugar, salt, and mustard seed, add vegetables, and bring to the boiling point. When cool, put in a stone crock or small jars. 19.--PICKLED NASTURTIUM SEEDS Into one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root. Pour into a jar and cover closely. Add the seeds as they ripen. Use in salads, sauces, or for garnishing as a substitute for capers. CHAPTER IV BEVERAGES 20.--COFFEE, EGG, AND MILK 2 eggs 1-1/2 teaspoons instantaneous coffee 2-1/2 tablespoons sugar 3 cups milk Few grains salt Beat the eggs until light; add the other ingredients, and strain into glasses. Serve very cold. (This recipe fills four tumblers.) 21.--GRAPE JUICE (Unfermented) Pick over and wash grapes, barely cover with water, and cook until soft and white; drain through cheesecloth, and to each quart of juice add one cup each of water and sugar; bring to boiling point, skim, bottle, and cork tightly. When cold, dip corks into melted paraffin. 22.--GRAPE EGGNOG 1 egg 1/4 cup milk 1/3 cup grape juice Nutmeg 1 teaspoon powdered sugar Beat egg until very light, add grape juice and sugar, and beat again, add milk, beat well, pour into a glass, and dust with nutmeg. 23.--GINGER PUNCH 1-1/4 cups sugar 2 teaspoons Jamaica ginger 1 quart boiling water 1/2 cup orange juice Grated rind 1 lemon 1/3 cup lemon juice Boil sugar and water with the lemon rind for ten minutes; when cool, add ginger and fruit juice, and strain over cracked ice. 24.--GINGER ALE PUNCH 1/2 cup mint leaves 1 cup boiling water 1-1/4 cups sugar 2 pints ginger ale Juice of 3 lemons 1 pint grape juice Pour boiling water over mint leaves, sugar, and grated rind of one lemon, and let stand until cool; strain into a punch bowl containing ice, add ginger ale, grape juice, and strained lemon juice; garnish with sprigs of mint. 25.--MINT JULEP (Ginger Ale) 3/4 cup sugar 4 sprigs mint 1 cup water 1 pint ginger ale Juice of 3 lemons Boil sugar and water ten minutes, and cool; add strained lemon juice, mint leaves bruised, and ginger ale; half fill glasses with crushed ice, add julep, and garnish with a sprig of mint. 26.--MINT LEMONADE 1 cup sugar 1 cup mint leaves 6 cups water Juice of 3 lemons Boil sugar and water twenty minutes; add mint, and let stand until cold; add lemon juice, and strain into glasses half filled with cracked ice. Garnish with sprigs of mint. 27.--TEA Tea should be made from freshly drawn, freshly boiled water, poured over the dry tea, which has been put into a clean, scalded teapot. Cover with a cozy or stand on back of range for three or four minutes. Allow from a half to a full teaspoon of tea to each cup, according to the variety used. The finer varieties made from the first pickings require less than the coarser kinds. Be sure that tea does not boil. Serve with sugar, cream, lemon, cloves, mints, ginger, or bits of candied fruit. 28.--ICED TEA Fill a large glass two-thirds full with cracked ice, add two thin slices of lemon with seeds removed, two teaspoons of powdered sugar, and fill with freshly made hot tea. One or two mint leaves may be added. 29.--FILTERED COFFEE 1/2 cup pulverized coffee 4 cups boiling water Put coffee into bag or filter, add boiling water gradually; pour through a second time, or even a third time if liked strong. Do not boil. Serve with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in the sun if possible; renew bag often. 30.--AFTER-DINNER COFFEE 1/2 cup pulverized coffee 2 cups boiling water Put coffee into a filter coffee pot, add boiling water, and filter three times. Serve very hot. 31.--CAFÉ AU LAIT To recipe for After-dinner Coffee (see No. 30) add one and a half cups of hot milk. 32.--COCOA 4 teaspoons cocoa 2 cups boiling water 2 tablespoons sugar 2 cups hot milk 1/8 teaspoon salt Mix cocoa, sugar, salt, and boiling water, and boil five minutes; add hot milk, and beat with egg beater until frothy. 33.--CHOCOLATE 1-1/2 squares chocolate 2 cups boiling water 1/4 cup sugar 2 cups hot milk 1/8 teaspoon salt Melt chocolate in a saucepan over hot water; add sugar, salt, and boiling water; stir well, and boil five minutes; add hot milk, and beat with egg beater until frothy. Evaporated milk makes excellent chocolate or cocoa. For marshmallow chocolate put two marshmallows in each cup and pour hot chocolate over them. CHAPTER V SOUPS WITHOUT MEAT 34.--ASPARAGUS SOUP When fresh asparagus is served as a vegetable, cook the tough ends in the same water, which should be lightly salted. Press through a sieve, add the water, and for each three cups add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Add pepper, and salt if necessary. 35.--PURÉE OF BLACK BEANS 1 cup black beans 1/4 teaspoon mustard 1 quart cold water 1 tablespoon bacon fat 1 slice bacon 1 tablespoon flour 1/2 onion 1 hard-cooked egg 1 teaspoon salt Lemon slices 1/2 teaspoon paprika Soak beans over night in cold water; drain; add one quart of water, bacon, and onion, and cook three hours or until beans are soft, replacing water which cooks away; press through a sieve; add seasonings, and thicken with bacon fat and flour blended together. Serve with a thin slice of egg and lemon in each plate. Corned beef stock is an excellent substitute for water, but if it is used salt should be omitted. 36.--BAKED BEAN SOUP 2 cups cold baked beans 2 tablespoons flour 1-1/2 cups tomatoes 1/2 teaspoon salt 2 slices onion 1/8 teaspoon pepper 4 cups cold water 1 tablespoon tomato ketchup 1 tablespoon butter Simmer beans, tomatoes, onion, and water for half an hour, and press through a sieve; thicken with butter and flour blended together; add seasonings, and serve with fried croutons. 37.--PURÉE OF RED KIDNEY BEANS Follow recipe for Purée of Black Beans (see No. 35), using red kidney beans in place of black beans. 38.--DRIED LIMA BEAN SOUP 1 cup lima beans 1 cup milk 6 cups cold water 1 teaspoon salt 1/2 onion sliced 1 teaspoon Worcestershire sauce 1/2 carrot sliced 1 tablespoon bacon fat 1/2 bay leaf 2 tablespoons flour Soak beans over night; drain; add cold water, onion, carrot, and bay leaf, and simmer an hour and a half or until beans are soft; press through a sieve, add milk and seasonings, and thicken with bacon fat and flour blended together. Serve with croutons. 39.--CAULIFLOWER SOUP To three cups of the water in which cauliflower has been cooked add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Season with cayenne, and salt if necessary. Add a few left-over bits of cauliflower, and serve with croutons or crisp crackers. 40.--CREAM OF CELERY SOUP 1 cup celery tops 1/8 teaspoon pepper 1/2 cup chopped celery 3-1/2 cups boiling water 2 slices onion 1-1/2 cups hot milk 1/4 cup rice 1/2 tablespoon butter 1-1/2 teaspoons salt Cook celery, onion, rice, seasonings, and boiling water for half an hour; press through a sieve; add hot milk and butter, and serve with crisp crackers. 41.--CREAM OF CORN SOUP 1 can corn 1 teaspoon salt 1/2 onion 1/4 teaspoon paprika 2 cups boiling water 1 tablespoon butter 2 cups hot milk 2 tablespoons flour Chop corn and onion, add water, and simmer twenty minutes; press through a sieve, forcing through all the corn possible; add milk and seasonings, and thicken with butter and flour blended together. 42.--CHEESE SOUP 2 cups milk 2 tablespoons flour 2 cups boiling water 1/2 cup grated cheese 1 onion sliced 1 egg well beaten 1/2 bay leaf 1 teaspoon salt 1 tablespoon butter Dash of cayenne Scald milk, water, onion, and bay leaf twenty minutes; skim out onion and bay leaf, thicken milk with butter and flour cooked together; add cheese, egg, and seasonings, and stir until cheese melts. 43.--FRUIT SOUP 3 pears Juice of 1/2 lemon 3 apples 1/8 teaspoon cinnamon 4 cups boiling water 3 tablespoons honey or sugar 1 tablespoon granulated tapioca Chop fruit, add water, cook until tender, and press through a sieve; add tapioca, and cook until clear; add lemon juice, cinnamon, and honey. Serve hot or cold with toast sticks. 44.--OATMEAL SOUP 3/4 cup cooked oatmeal 2 cups hot milk 1/2 onion sliced 1 teaspoon salt 2 cloves 1/8 teaspoon celery salt 1/2 bay leaf 1/8 teaspoon pepper 2 cups boiling water 1/2 tablespoon butter Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve; add milk, seasonings, and butter, and serve with croutons. 45.--POTATO SOUP 3 potatoes sliced 1/4 teaspoon pepper 1/4 cup celery tops 2 cups hot milk 1/2 onion 1 tablespoon butter 2 cups boiling water 2 tablespoons flour 1-1/4 teaspoons salt Cook potatoes, celery, onion, and water twenty minutes; press through a sieve; add seasonings and hot milk, and thicken with butter and flour blended together. 46.--CREAM OF PEA SOUP 1 can peas 1/8 teaspoon pepper 1 slice onion 2 cups boiling water Bit of bay leaf 2 cups hot milk Sprig of parsley 1 tablespoon butter 1 teaspoon sugar 2 tablespoons flour 1-1/4 teaspoons salt Rinse the peas with cold water, and reserve one-fourth cup; simmer the remainder with seasonings and hot water for twenty minutes, and press through a sieve; thicken the milk with butter and flour blended together, and add to peas. Add the whole peas just before serving. 47.--PURÉE OF SPLIT PEAS 1/2 cup split peas 1/8 teaspoon pepper 4 cups water or ham stock 1 tablespoon bacon fat 2 slices onion 1 tablespoon flour 1 cup hot milk Soak peas over night in cold water, and drain; add water or stock, and onion, and simmer about three hours or until peas are soft; press through a sieve; add milk and pepper, and thicken with bacon fat and flour blended together. Serve with croutons. If water is used in place of stock, add two slices of bacon and one and a quarter teaspoons of salt. 48.--RICE AND TOMATO SOUP 1 can tomatoes 1 tablespoon sugar 1/2 onion 2 cups boiling water 1/2 bay leaf 1/8 teaspoon soda 3 cloves 2 tablespoons bacon fat 1 teaspoon salt 2 tablespoons flour 1/4 teaspoon paprika 1/2 cup cooked rice Simmer tomatoes, seasonings, and water half an hour; press through a sieve, and add soda; melt bacon fat, and cook with flour until brown; add to soup, and stir until smooth; add rice, and serve. 49.--TOMATO BISQUE 2 cups tomatoes 1 teaspoon sugar 1 slice onion 1-1/2 teaspoons salt Bit of bay leaf 1/8 teaspoon pepper 2 cloves 3 cups hot milk 1 cup boiling water 2 tablespoons butter 1/4 teaspoon soda 3 tablespoons flour Simmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes, and press through a sieve; add soda, sugar, salt, and pepper; thicken milk with butter and flour blended together, and add to tomato just before serving. Serve with croutons. 50.--TOMATO BOUILLON 1 can tomatoes 1/2 bay leaf 2 cups water 1-1/2 teaspoons salt 1/2 cup onion Dash of cayenne 1/2 cup carrot 1 teaspoon sugar 1 cup celery tops 2 tablespoons tomato ketchup 6 cloves Simmer all ingredients except tomato ketchup for half an hour, strain through double cheesecloth, add ketchup, and serve either very hot or very cold. The tomato pulp should be pressed through a sieve and used for flavoring other soups or sauces. 51.--TOMATO AND OATMEAL SOUP 1/2 can tomatoes 1 teaspoon salt 3 cups hot water 1 teaspoon sugar 2 slices onion 1/8 teaspoon soda 1/4 bay leaf 1/8 teaspoon pepper 3 cloves 1 teaspoon butter 1/2 cup rolled oats Heat tomatoes, water, onion, bay leaf, and cloves to boiling point; add oatmeal gradually, and cook for forty-five minutes; press through a sieve; add seasonings and butter, and serve with croutons. 52.--TOMATO AND PEANUT SOUP 1-1/2 cups stewed and strained tomatoes 1/4 teaspoon paprika 1/2 cup peanut butter 2-1/2 cups boiling water 3/4 teaspoon salt Add tomatoes gradually to peanut butter, and when smooth add seasonings and water; simmer ten minutes, and serve with croutons. Well seasoned soup stock may be substituted for the water; if so, use less salt. 53.--WINSOR SOUP 2 potatoes 1 tablespoon butter 1 white turnip 2 tablespoons flour 1/4 cup celery tops 1-1/2 teaspoons salt 2 slices onion 1/8 teaspoon pepper 2-1/2 cups boiling water 2 tablespoons tomato ketchup 1-1/2 cups hot milk Pare and slice potatoes and turnip, add celery tops, onion, and boiling water, cook half an hour, and press through a sieve; add hot milk, thicken with butter and flour blended together, season, and serve with croutons. 54.--VEGETABLE SOUP 1/2 cup leeks 1 cup half-inch potato cubes 1/2 cup carrots 1 cup hot milk 1 cup cabbage 1 teaspoon salt 2 tablespoons beef drippings 1/4 teaspoon pepper 3 cups boiling water 1 tablespoon chopped parsley Cut leeks into slices, carrots and cabbage into small pieces, or put through the food chopper, and cook in beef drippings for ten minutes, stirring often; add boiling water and potatoes, and cook twenty minutes, or until vegetables are tender; add milk and seasonings, and serve with croutons. CHAPTER VI SOUPS AND STEWS WITH MEAT OR FISH 55.--CREAM OF CHICKEN SOUP 3 cups chicken stock Salt 1 slice onion 1/8 teaspoon pepper 1/4 cup celery tops 2 tablespoons chicken fat or butter 1 cup hot milk 3 tablespoons flour Cook stock, onion, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will depend upon the quantity in the stock. Celery salt may be used in place of celery tops. 56.--CHICKEN AND OKRA SOUP 1 quart chicken stock 1 cup tomatoes 1 tablespoon grated onion 1/2 can okra 1/8 teaspoon celery salt 2 tablespoons rice 1/2 green pepper chopped Heat stock to boiling point, add other ingredients, and simmer half an hour or until rice is tender. Add salt if necessary. Ham stock in place of chicken stock makes an excellent soup. 57.--CLAM BISQUE 1 pint clams 1/8 teaspoon pepper 1 cup water 2 cups hot milk 1 slice onion 1 tablespoon butter 1/8 teaspoon soda 2 tablespoons flour 1/4 teaspoon celery salt 1 teaspoon chopped parsley 1 teaspoon salt Remove necks and gills from clams, and chop fine; simmer with the soft part of clams, water, and onion for fifteen minutes; add soda and seasonings; thicken the milk with the butter and flour cooked together; add to clams, sprinkle with parsley, and serve at once. 58.--CLAM BOUILLON 1 pint clams 1/4 teaspoon celery salt 2 cups cold water Dash of cayenne 3/4 teaspoon salt Chop clams, add cold water, and simmer fifteen minutes; add seasonings, and strain through double cheesecloth. Serve in cups with or without whipped cream; or pour over the stiffly beaten white of one egg. 59.--CLEAR SOUP 1/4 cup chopped carrot 1 quart boiling water 1/4 cup chopped onion 1 teaspoon beef extract 1/4 cup chopped turnip 1 teaspoon salt 2 cloves Dash of cayenne Small bit bay leaf Few drops kitchen bouquet Cook vegetables, cloves, bay leaf, and water for half an hour, and strain through double cheesecloth. Add extract, salt, cayenne, and kitchen bouquet. Four bouillon cubes may be used in place of extract, and the salt, cayenne, and bouquet omitted. 60.--JULIENNE SOUP (Bouillon Cubes) 2 tablespoons onion 1/4 teaspoon salt 2 tablespoons carrot 4 cups boiling water 2 tablespoons white turnip 3 bouillon cubes Cut vegetables into fine shreds an inch long, add salt and boiling water, and cook until tender; add bouillon cubes, and salt if necessary. Two tablespoons of tomato ketchup may be added. 61.--MOCK TURTLE SOUP 2 pounds knuckle of veal 1/8 teaspoon pepper 1/2 pound liver 2 tablespoons beef drippings 1 onion 4 tablespoons flour 1 carrot 1 teaspoon sugar 1/2 bay leaf 1 tablespoon vinegar 1/2 cup celery tops 1/4 teaspoon kitchen bouquet 2 quarts water 1 hard-cooked egg 2 teaspoons salt Wash meat, add vegetables cut fine, and boiling water, and cook slowly for four hours; remove meat, strain stock, remove fat, and add salt and pepper; cook drippings, flour, and sugar together until brown; add to stock, and stir until smooth; add vinegar, kitchen bouquet, and one-half cup each of liver and veal cut in small pieces. Serve a slice of egg in each plate. The left-over meat may be used for hash, croquettes, etc. 62.--MUSHROOM SOUP 1/4 pound mushrooms 1/8 teaspoon pepper 3 cups stock Salt 1 slice onion 2 tablespoons butter 1 cup hot milk 4 tablespoons flour Wash mushrooms, chop stems, simmer with stock and onion for twenty minutes, and press through a sieve, reserving two or three whole caps; add milk, pepper, and salt if necessary; thicken with butter and flour blended together. Cut mushroom caps into bits, and add to soup. 63.--ONION SOUP 1 slice bacon 2 cups hot milk 3 onions sliced 1 teaspoon salt 1/2 green pepper chopped fine Dash of cayenne 1 sprig parsley 1 tablespoon bacon fat 1 clove 2 tablespoons flour 2 cups boiling water 2 tablespoons grated cheese Cut bacon in small pieces and cook with onions and green pepper five minutes; add parsley, clove, and boiling water; simmer half an hour, and press through a sieve; add milk and seasonings, and thicken with bacon fat and flour blended together; add cheese just before serving. 64.--OYSTER STEW 1 quart oysters 1/4 teaspoon paprika 1 quart milk 2 tablespoons butter 1-1/2 teaspoons salt Pick over oysters to remove bits of shell, and cook in their own liquor until plump, skimming when necessary; scald milk, add seasonings and butter, and mix with oysters. Serve with oyster crackers. 65.--OYSTER AND CELERY BOUILLON 1 cup chopped celery tops 1 pint small oysters 1 slice onion 1 teaspoon salt 1/2 bay leaf 1/4 teaspoon paprika 3 cups boiling water White of 1 egg Simmer celery, onion, bay leaf, and water for fifteen minutes; add oysters finely chopped, and simmer ten minutes; strain through double cheesecloth; season with salt and paprika, and pour over the stiffly beaten white of egg. Serve in cups. Or serve without the egg, put a spoonful of whipped cream in each cup, and sprinkle with paprika. 66.--SALMON BISQUE 1 small can salmon 1 tablespoon butter 2 cups water 2 tablespoons flour 1 slice onion 1 teaspoon salt Bit of bay leaf 1/8 teaspoon pepper 2 cups hot milk Separate salmon into flakes, add water, onion, and bay leaf; simmer for fifteen minutes, and remove onion and bay leaf; scald milk, thicken with butter and flour blended together; add seasonings, and mix with salmon. Serve with oyster crackers. 67.--SOUP STOCK Use the liquid in which any meat has been cooked. Season well with vegetables; if brown stock is wanted, add a small amount of kitchen bouquet or caramel, and a little beef or vegetable extract. (See suggestions for the Stock Pot, page 4.) 68.--TOMATO TAPIOCA SOUP 2 cups tomato 1-1/4 teaspoons salt 3 cups hot water 1/4 teaspoon pepper 1 slice onion 1 teaspoon sugar 1/2 bay leaf 2 cubes beef extract 4 cloves 2 tablespoons granulated tapioca Mix the tomato and seasonings with the hot water; simmer for fifteen minutes, and rub through a sieve; add beef extract and tapioca, and cook fifteen minutes. Serve with croutons. 69.--TUNA FISH SOUP 2 tablespoons grated carrot 1/4 teaspoon paprika 1 tablespoon grated onion 1 teaspoon chopped parsley 2 cups boiling water 1/2 teaspoon Worcestershire sauce 2 cups hot milk 1 cup tuna fish 1/4 cup sifted crumbs 1/2 tablespoon butter 1 teaspoon salt Cook vegetables, water, and milk in the double boiler for twenty minutes; add crumbs, seasonings, tuna fish separated into flakes, and butter; cook five minutes. 70.--BEEF STEW 2 pounds shoulder trimmings 3 potatoes sliced 2 quarts boiling water 1 cup tomatoes 1 onion 2-1/2 teaspoons salt 1 carrot 1/8 teaspoon pepper 1 white turnip 1/3 cup flour Cut beef in pieces for serving, add water, and simmer two hours; put onion, carrot, and turnip through the food chopper, using coarse cutter, and add to meat; add potatoes, tomatoes, and seasonings, and cook forty-five minutes; thicken with flour mixed to a paste with cold water. Serve with Dumplings (see No. 72). 71.--IRISH STEW WITH DUMPLINGS 2 pounds forequarter lamb 1 carrot 2 quarts boiling water 1 small white turnip 2 teaspoons salt 4 potatoes 1/8 teaspoon pepper 4 tablespoons flour 1 onion Cut meat in small pieces, and trim off most of fat; cover with boiling water, and simmer for one hour; add salt and pepper, onion, carrot, and turnip cut in small cubes, and cook one hour; pare and slice potatoes, add to stew, and cook twenty minutes; thicken with flour mixed to a paste with cold water; add Dumplings (see No. 72), cover, and cook twelve minutes. 72.--DUMPLINGS 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk or water Sift flour, salt, and baking powder, and mix to a soft dough with milk; drop by spoonfuls upon boiling stew; cover closely, and cook twelve minutes. 73.--LAMB BROTH WITH SPAGHETTI 1 quart lamb stock 1/8 teaspoon pepper 1/2 cup tomato 1/3 cup spaghetti 1 tablespoon chopped onion 1 cup bits of lamb 1 tablespoon chopped carrot Remove fat from stock; add vegetables, pepper, and (if necessary) salt; heat to boiling point, add spaghetti, and cook half an hour. Add meat just before serving. 74.--SCOTCH BROTH 2 pounds neck of mutton 2 white turnips 2-1/2 quarts cold water 2 carrots 1/4 cup pearl barley 2 teaspoons salt 2 onions 1/4 teaspoon pepper Wash mutton, cover with cold water, heat to boiling point, and simmer slowly for two hours; let stand over night. Soak barley in cold water over night. In the morning, remove fat from stock, remove meat from bones, and strain stock; if water has evaporated, add enough to make two and a half quarts; heat stock to boiling point, add seasonings, barley, and vegetables, which have been pared and cut into small cubes. Cook for one hour, add meat, and cook slowly one hour longer. CHAPTER VII CHOWDERS 75.--CLAM CHOWDER 1/3 cup half-inch cubes salt pork 1-1/2 teaspoons salt 1 onion sliced 1/8 teaspoon pepper 2 cups boiling water 3 cups hot milk 4 cups potatoes cut in half-inch cubes 1/4 cup sifted crumbs 1 quart clams Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes, and cook twenty minutes; remove necks of clams, chop fine, add with the soft part to the potatoes, and cook ten minutes; add seasonings, hot milk, and crumbs, and serve with pilot crackers. The salt pork and onion may be served in the chowder if preferred. 76.--CORN CHOWDER 1/3 cup half-inch cubes salt pork 1-1/2 teaspoons salt 1 onion sliced 1/4 teaspoon paprika 3 cups boiling water 1 can corn chopped 3 cups thinly sliced potatoes 2 cups hot milk 1/4 teaspoon celery salt 6 common crackers split Cook salt pork and onion together slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook about fifteen minutes or until potatoes are tender; put corn into a strainer, drain the juice into the kettle, and chop the corn, using finest cutter; add to chowder; add hot milk and crackers; and cook five minutes. The bits of pork and onion may be left in the chowder if desired. 77.--CORN AND TOMATO CHOWDER 1/4 pound salt pork chopped fine 1/4 teaspoon pepper 1 onion chopped fine 1/2 can corn 1 green pepper shredded 2 cups hot milk 3 cups boiling water 1 tablespoon butter 1/2 can tomatoes 2 tablespoons flour 3 potatoes sliced 6 common crackers split 2 teaspoons salt Cook pork, onion, and pepper slowly for ten minutes; add water, tomatoes, potatoes, salt, and pepper, and cook until potatoes are tender; add corn and milk, and thicken with butter and flour blended together. Add crackers (which have been moistened in cold water), and simmer for five minutes. 78.--FISH CHOWDER 3 pounds haddock 1/8 teaspoon pepper 1/2 cup half-inch cubes salt pork 1 tablespoon butter 1 onion sliced 3 tablespoons flour 1 quart cold water 2 cups hot milk 4 cups thinly sliced potatoes 6 common crackers split 2 teaspoons salt Order skin and bones removed from fish at market, and have them delivered with fish and head; cook salt pork and onion together slowly for ten minutes; add fish head, skin, and bones, cover with cold water; cook for twenty minutes, and strain into chowder kettle; add the fish (cut in two-inch pieces), potatoes, salt, and pepper, and cook twenty minutes; thicken milk with butter and flour blended together, and mix with chowder; add crackers (which have been moistened in cold water), and cover for five minutes. Cod, hake, white fish, or any firm fish may be used in place of haddock. 79.--OYSTER CHOWDER 3 potatoes cut in half-inch cubes 1 pint small oysters 1 onion chopped fine 1-1/2 teaspoons salt 1/4 cup celery chopped fine 1/8 teaspoon pepper 2 tablespoons bacon fat 2 cups hot milk 3 cups boiling water 1/4 cup sifted crumbs Cook potatoes, onion, celery, and bacon fat in boiling water for fifteen minutes; add oysters, salt and pepper, and cook five minutes; skim; add hot milk and crumbs, and serve with pilot crackers. 80.--POTATO CHOWDER Follow recipe for Corn Chowder (see No. 76), cooking one-half cup of finely chopped carrot with the potatoes, and leaving out the corn. 81.--SALMON CHOWDER 1/3 cup half-inch cubes salt pork 3 cups hot milk 1 onion sliced 1 can salmon 3 cups boiling water 2 tablespoons sifted crumbs 4 potatoes cut in half-inch cubes 1 beaten egg 1-1/2 teaspoons salt 1/2 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon pepper 1/3 cup flour 1/4 teaspoon onion juice Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook twenty minutes; mix flour to a smooth paste with cold water; add to milk, cook five minutes, and add to potatoes. Chop the salmon, add crumbs, egg, salt, pepper, and onion juice, and mix well; shape into balls about an inch in diameter, add to chowder, and cook ten minutes. Serve with pilot crackers. 82.--SALT FISH CHOWDER Follow recipe for Corn Chowder (see No. 76), using one cup flaked salt fish in place of corn. The fish should be soaked in cold water for one hour, drained, and simmered in the chowder five minutes. 83.--VEGETABLE CHOWDER 1/3 cup half-inch cubes salt pork 1 quart boiling water 1 onion finely chopped 3 cups hot milk 1-1/2 cups half-inch potato cubes 2 teaspoons salt 1 cup half-inch parsnip cubes 1/4 teaspoon pepper 1/2 cup carrot chopped 1/4 cup dried bread crumbs 1/2 cup white turnip chopped 1 teaspoon chopped parsley Cook pork and onion five minutes; add vegetables and water, and cook about twenty minutes or until vegetables are tender; add milk, seasonings, crumbs, and parsley. Four common crackers, split, may be used in place of bread crumbs. CHAPTER VIII FISH[6] 84.--BAKED COD STEAKS Wash and dry four slices of cod steak, season with salt and pepper, put in baking pan, and pour around them one-half cup of water and one tablespoon of shortening; bake twenty-five minutes, basting often. Remove skin and bone, and pour over fish either Cheese Sauce (see No. 188) or Egg Sauce (see No. 195). Sliced halibut may be baked in the same way. 85.--BAKED STUFFED HADDOCK Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210), and sew together. Place on a rack in a dripping pan, season with salt and pepper, dredge with flour, and cover with thin slices of salt pork; bake in a hot oven forty-five minutes, basting often. Until pork begins to try out, baste with two tablespoons of drippings melted in quarter of a cup of boiling water. Serve with Egg Sauce (see No. 195) and French Fried Potatoes (see No. 270). 86.--BOILED HALIBUT Order two pounds of halibut cut near the tail; wash, cover with boiling water, add one tablespoon each of salt and vinegar, and boil about twenty-five minutes, skimming when necessary; drain, remove skin, and serve with Egg Sauce (see No. 195) or Cheese Sauce (see No. 188). 87.--FRIED FILLETS OF FLOUNDER Have skin and bone removed from two medium-sized flounders; divide each piece of fish lengthwise, making eight fillets; wash and dry, brush with melted butter, and season with salt and pepper; roll, fasten with skewers, roll in flour, dip in egg, roll in crumbs, and fry in deep fat from five to seven minutes. Serve with Sauce Tartare (see No. 202). 88.--FISH SAUTÉED WITH SALT PORK Cut one-quarter pound of salt pork in thin slices, try out in frying pan, and remove scraps to platter. Cut cod, haddock, white fish, or any similar fish into one-inch slices; wash, season with salt and pepper, dip in corn meal, and sauté on each side in pork fat about seven minutes, or until brown. 89.--BROILED OYSTERS Select large oysters, season lightly with salt and pepper, dip in melted butter, and then in cracker crumbs. Place on a well-greased oyster broiler, and broil about three or four minutes, turning often. Serve very hot with lemon butter. 90.--OYSTERS WITH BROWN SAUCE 1 pint oysters 1/8 teaspoon celery salt 3 tablespoons bacon fat 1/8 teaspoon pepper 5 tablespoons flour 1/4 teaspoon kitchen bouquet Stock or milk 1 teaspoon Worcestershire sauce 1/2 teaspoon salt Cook oysters until edges ruffle; drain, and save the liquor; melt bacon fat, add flour, and stir until brown; to the oyster liquor add enough milk or stock to make two cups; add to flour and fat, and stir until smooth; add seasonings and oysters, stir until hot, and serve on toast or in Croustades (see No. 473) or Patty Shells (see No. 621). 91.--CREAMED OYSTERS 1 pint small oysters 3/4 teaspoon salt 2-1/2 tablespoons butter 1/4 teaspoon paprika 5 tablespoons flour 1/4 teaspoon celery salt Milk Cook oysters in their own liquor until plump; drain, and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles. 92.--CREAMED OYSTER PIE Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91), and cover with a meringue made of the stiffly beaten whites of two eggs, one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles, and one canned sweet pepper (pickles and pepper wiped dry and chopped fine). Bake in a moderate oven about ten minutes, or until meringue is well risen and brown. 93.--OYSTERS AND MACARONI Arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472), and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added. 94.--OYSTER SHORTCAKE Follow recipe for Shortcake (see No. 441); fill, and cover top with Creamed Oysters (see No. 91). Garnish with parsley and thin slices of lemon. 95.--PANNED OYSTERS Heat and butter individual egg shirrers, or other fireproof dishes which can be sent to the table; put in a piece of buttered toast, cover with oysters, season lightly with salt and pepper, and bake in a hot oven about ten minutes, or until the edges ruffle. Garnish with toast points and lemon, and serve very hot. WARMED-OVER FISH 96.--CREAMED FISH 1 cup milk 2 tablespoons flour 1 slice onion 1/2 teaspoon salt 1 slice carrot 1/8 teaspoon pepper Bit of bay leaf 1-1/2 cups flaked fish 1 tablespoon butter 1/2 cup buttered crumbs Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; melt butter, add flour, and blend well; add milk, and stir until smooth; add seasonings and fish; turn into a greased baking dish, cover with crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of mashed potato on a platter, and turn the creamed fish into the center, omitting the crumbs. 97.--FISH AND POTATO PIE Line a deep greased dish with well-seasoned mashed potato to a thickness of one inch; fill to within one inch of the top with Creamed Fish (see No. 96); cover with potato, brush with melted butter, and bake in a hot oven until brown. Garnish with parsley and lemon. 98.--FISH TIMBALES 1-1/2 cups hot milk 1/2 teaspoon salt 1 tablespoon butter 1/2 teaspoon grated onion 4 cup dried and sifted bread crumbs 1 beaten egg 1/4 teaspoon paprika 1-1/2 cups cold flaked fish Scald milk, add other ingredients in order given; turn into greased individual molds and bake in a slow oven until firm; turn out upon serving dish and pour around them Cheese Sauce (see No. 188). 99.--CREOLE SALMON 2 tablespoons bacon fat 1 cup hot milk 1 green pepper finely chopped 1/4 teaspoon paprika 1 onion finely chopped 1/2 teaspoon salt 1/2 cup tomato 1 can salmon 1/8 teaspoon soda Cook pepper and onion in bacon fat for five minutes; mix tomato and soda, and add to vegetables; bring to boiling point, and add seasonings and milk; add salmon, which has been rinsed with hot water and separated into flakes. Serve with a border of boiled rice. 100.--DUTCH SALMON 2 tablespoons bacon fat 1 teaspoon salt 4 cups cabbage coarsely chopped 1/8 teaspoon pepper 1/4 cup boiling water 1 can salmon Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently; add water and seasonings, and cook fifteen minutes or until cabbage is tender. Rinse salmon with hot water, separate into flakes, and add to cabbage. 101.--SALMON LOAF 1 cup dried bread crumbs 1 cup boiling water 1 teaspoon salt 1 beaten egg 1/4 teaspoon pepper 1 can salmon flaked 1 teaspoon onion juice Mix in order given, put in greased mold, and steam one-half hour. Serve with white sauce to which has been added the juice of half a lemon. To free salmon of the oily taste, place in a sieve, and rinse with hot water before flaking. Tuna fish may be used in place of salmon. 102.--SALMON AND PEAS SOUFFLÉ 1 cup hot milk 1/4 teaspoon paprika 3/4 cup soft bread crumbs 1-1/2 cups flaked salmon 1 tablespoon butter 1/2 cup peas 1/2 teaspoon salt Whites of 2 eggs Cook crumbs, butter, and seasonings in the hot milk for three minutes; add the salmon and peas; fold in the whites of the eggs, which have been beaten very stiff; put in a greased baking dish, and bake about twenty-five minutes in a moderate oven. 103.--FRIED SCALLOPS Wash one pint of deep sea scallops, and cut each scallop into quarters; scald with boiling water, drain, season with salt and pepper, dredge with flour, dip in egg, and then in crumbs, and fry in deep fat about two minutes; drain on soft paper, and serve with Sauce Tartare (see No. 202). 104.--LOUISIANA SHRIMPS AND RICE 2 tablespoons beef drippings 1 teaspoon salt 1 onion finely chopped 1/4 teaspoon paprika 3 tablespoons flour 2 cups cooked rice 1 cup stewed and strained tomato 1 cup cooked shrimps cut in pieces 1-1/2 cups stock or water Cook onion in fat for five minutes, add flour, and stir until well blended; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps. SALT AND SMOKED FISH 105.--FINNAN HADDIE BAKED IN MILK Wash fish, and soak in lukewarm water for half an hour; put in baking pan, add one-half cup each of milk and water, and bake about twenty-five minutes, basting often. Remove to platter, spread with butter, and strain liquid in the pan over fish. 106.--BAKED HERRING Arrange smoked, boned herring on pieces of entire wheat bread; place on platter, and pour hot milk over them, allowing three-quarters of a cup for six slices of bread. Brown in a hot oven. 107.--BAKED SALT MACKEREL (Spiced) Soak mackerel in cold water for twelve hours; drain, and rinse with cold water. Place in a granite baking pan, sprinkle with one-fourth teaspoon each of clove, allspice, cinnamon, and pepper; add one-half cup each of vinegar and water; bake in a moderate oven one hour, basting frequently. 108.--SALT FISH BAKED WITH CRACKERS 1 cup flaked fish 2 cups milk 4 butter crackers 1 tablespoon butter Cold water A few grains pepper 1 egg slightly beaten Split crackers, put with fish in a baking dish, cover with cold water, and soak over night or for several hours; drain, press out water, add other ingredients, and bake about twenty-five minutes in a moderate oven. 109.--BROILED FINNAN HADDIE Wash well, and soak in lukewarm water half an hour; dry, brush with melted butter, and broil for fifteen minutes, turning often; spread with butter, sprinkle with lemon juice, and serve very hot. 110.--BROILED SALT CODFISH Select thick pieces of fish, and soak over night in cold water; drain, dry, brush with melted butter, and broil over a moderate fire ten minutes, turning often. Spread with soft butter. 111.--BROILED SMOKED HERRING Soak herring in cold water half an hour; drain, pour boiling water over skin side, and soak for ten minutes; remove skin, place on a greased broiler, and cook over a clear fire about eight minutes, turning frequently; spread with a little Mustard Butter (see No. 459), and sprinkle with lemon juice. 112.--BROILED SMOKED SALMON Soak salmon in cold water for twenty-four hours, changing the water once; drain, dry, place on a greased broiler, and broil over a moderate fire about five minutes on each side, turning often. Spread with soft butter and sprinkle with lemon juice. 113.--CREAMED CODFISH 1-1/2 cups hot milk 1 cup salt codfish flaked 3 tablespoons flour 1/2 tablespoon butter 1/8 teaspoon pepper Thicken milk with flour which has been mixed to a paste with cold water, add pepper, and cook fifteen minutes; soak codfish for two hours in lukewarm water, separate into small flakes, add to sauce, and simmer five minutes; add butter just before serving. One beaten egg or one hard-cooked egg chopped may be added. Serve with baked potatoes. 114.--FISH CAKES WITH PORK SCRAPS 1 package shredded codfish 1 egg well beaten 2 cups hot mashed potato 2 tablespoons milk 1/8 teaspoon pepper 1/4 pound salt pork Soak fish in lukewarm water fifteen minutes; drain, and squeeze in cheesecloth; add potato, pepper, egg, milk, and salt if necessary; beat well, shape into small flat cakes, and roll in flour; cut pork in thin slices, and try out in frying pan; when crisp, but not burnt, remove to platter; cook fish cakes in fat in pan until brown, and serve with a piece of pork on each. 115.--FISH BALLS Follow recipe for Fish Cakes (see No. 114), but shape slightly with a tablespoon, and cook in deep fat one minute. 116.--FISH HASH Follow recipe for Fish Cakes (see No. 114), but omit the egg and add double the quantity of milk. Try out pork and remove scraps to platter; spread hash in frying pan with the fat, and stir well; cook slowly until well browned. Fold double, and serve with pork scraps. 117.--SALT CODFISH SOUFFLÉ 1 cup shredded codfish 2 tablespoons butter 2 cups mashed potato (hot or cold) Dash of pepper Yolks of 2 eggs Whites of 2 eggs Soak the fish in lukewarm water for ten minutes; drain and dry thoroughly; mix with the potato; add egg yolks, which have been beaten very light, and the butter and pepper. Beat well, and fold in the whites of the eggs, which have been beaten stiff and dry. Put in a greased baking dish, and bake about twenty minutes in a moderate oven. Half of a green pepper and a slice of onion may be chopped and cooked in the butter, and added to the potato and fish. 118.--SPANISH CODFISH 1 onion 1-1/2 cups tomatoes 1 green pepper 3/4 cup salt codfish 2 tablespoons bacon fat 1/4 teaspoon salt Chop onion and pepper, and cook in the bacon fat about five minutes; add the tomatoes and simmer ten minutes; add codfish, which has been flaked and freshened in lukewarm water, and salt if necessary. Simmer two minutes and serve with border of boiled rice. FOOTNOTES: [6] For cooking fish for which recipes are not given in this Chapter, see Time Table for Cooking (page 240). CHAPTER IX MEATS[7] 119.--PRESSED BEEF Wash a four-pound piece of beef flank or any other of the cheaper cuts. Cover with boiling water, bring to boiling point, and skim; slice and add two carrots, two onions, and one white turnip; cook slowly for four hours or until meat is very tender; add two teaspoons of salt when half cooked; pack meat solidly into a deep bread pan, putting the grain of the meat lengthwise; place pan in a shallow pan to catch the overflow, put an empty bread pan on top of meat, and press with two heavy flatirons; let stand in a cool place over night. Strain the stock, and use for soups or sauces. 120.--PRESSED CORNED BEEF Select a four-pound piece of shoulder or lean end of brisket lightly corned; wash well, cover with boiling water, and cook slowly for four hours; pack and press as for Pressed Beef (see No. 119). The heat should not be above the simmering point (185° F.): if the water boils the meat will be tough. 121.--ROAST BEEF The most economical cuts of beef for roasting are the shoulder, the face of the rump, and the chuck ribs; they are all of good flavor and fairly tender. When ordering a shoulder roast, have an inch slice cut off to broil. The chuck roast should be ordered boned and rolled, and the bones sent with it. Wipe beef with cheesecloth, place skin side down on a rack in a roasting pan suitable for the size of the roast; dust with salt and pepper, dredge with flour, and cook in a hot oven, basting every ten minutes. When half roasted, turn over, dredge with flour, and finish cooking. For a medium-cooked roast allow seventeen minutes for each pound of meat. The oven should be very hot for the first fifteen minutes, after which the heat should be reduced. 122.--POT ROAST OF BEEF A small aitchbone or a solid piece from the shoulder weighing about five pounds makes an economical roast. Wash, dry, season with salt and pepper, dredge with flour, and brown quickly in a hot frying pan or Scotch kettle; place in kettle, half cover with water, cover closely, and cook slowly four hours; when half cooked, season with salt and pepper; add four small onions, two carrots, and one white turnip cut in quarters; when cooked place meat on platter with vegetables around it; remove fat from gravy, and thicken with flour mixed to a paste with cold water, allowing one-fourth cup of flour to two cups of gravy. Color with a few drops of kitchen bouquet if necessary. 123.--SHIN OF BEEF WITH CREOLE SAUCE 4 pounds shin of beef 1/2 onion chopped 1/2 onion sliced 1/4 teaspoon celery salt 1/2 carrot sliced 1/4 teaspoon paprika 2 cups tomato 1/2 teaspoon salt 1 green pepper chopped 4 tablespoons dried bread crumbs Wash meat, sprinkle with salt and pepper; put into an iron kettle or earthen crock; add onion and carrot; cover closely, and bake in a slow oven four hours. Remove meat from the bone; skim fat from stock. Cook tomatoes, pepper, onion, and seasonings twenty minutes; add stock, crumbs, and meat. The meat cooks in its own juice and will be very tender. 124.--STUFFED SHIN OF BEEF 4 pounds shin of beef 1 small white turnip 1 onion 1/2 teaspoon salt 1 carrot 1 quart boiling water Have the bone removed and cracked; finely chop vegetables and stuff into beef; place on a trivet in kettle with the bone; add boiling water, and cook slowly for four hours. Skim when necessary. Remove meat, and thicken gravy with flour mixed to a paste with cold water, allowing one-fourth cup flour to two cups gravy. Color with a few drops of kitchen bouquet. 125.--TO BROIL STEAK Wipe steak, trim off superfluous fat, place on a greased broiler with fat towards the handle, and broil over a clear fire or under a gas flame. Turn four or five times during the first minute, and then occasionally. For steak an inch and a half thick, medium cooked, allow twelve minutes to broil. Season with salt and pepper, and spread with soft butter. A slice from the shoulder is a good and inexpensive cut. 126.--BROILED FLANK STEAK Follow directions for broiling steak (see No. 125), but, as flank steak is thinner, broil only seven or eight minutes. Season with salt and pepper, spread with one tablespoon of soft butter and one tablespoon of tomato ketchup. 127.--STEAK COUNTRY STYLE 1-1/2 pounds flank steak 1/3 teaspoon salt 4 onions 1/8 teaspoon pepper 1 tablespoon flour 1/4 cup boiling water Pound the steak with a meat pounder or a wooden potato masher to break the tough fibers. Sear quickly on each side in a very hot frying pan; peel and chop onions, dredge with flour, and put in pan with the steak; add salt and pepper; cover closely, and cook slowly an hour and a half. Put steak on platter, add boiling water to onions, and pour around steak. Serve with hashed brown potatoes. 128.--BROILED CHOPPED BEEF Put one pound and a half of any of the cheaper cuts of beef through the meat chopper; season with pepper and salt, and pat lightly into a flat cake an inch thick; place carefully on a greased broiler, and broil about eight minutes for a medium-cooked steak. Spread with soft butter. 129.--HAMBURG MEAT CAKES 1 pound beef 1 teaspoon salt 1 thin slice salt pork 1/8 teaspoon pepper 1/4 cup dried crumbs 1/2 cup milk Use any of the cheaper cuts of beef; put through the meat chopper with the salt pork, add crumbs, seasoning, and milk; mix well, shape into small flat cakes, roll in flour, and sauté slowly in beef drippings until brown, allowing ten minutes for each side. Remove meat to platter; add two tablespoons of flour to the fat in the pan, and stir until brown; add one-fourth teaspoon each of mustard, salt, and paprika, and one cup of boiling water. Stir until smooth, and pour around meat cakes. One teaspoon of grated onion may be added to meat. 130.--BEEF AND BACON CAKES 1 pound flank of beef 1/2 cup water 3 slices bacon 1/4 teaspoon salt 1/4 cup dried bread crumbs Dash of cayenne Put meat and bacon through chopper; add crumbs, water, and seasonings; mix well, form into small flat cakes, and sauté in bacon fat. 131.--BEEF LOAF 2 pounds shoulder trimmings chopped 1-1/2 teaspoons salt 1/4 pound salt pork chopped 3 common crackers rolled fine 1/2 teaspoon pepper 1 cup milk Mix in order given and bake in a deep pan about two hours in a slow oven. Serve hot with Tomato Sauce (see No. 203) or Creole Sauce (see No. 191), or serve cold, sliced. One teaspoon of poultry seasoning may be added if desired. 132.--CASSEROLE OF BEEF 1 pound of shoulder trimmings 1 tablespoon pearl tapioca 1 tablespoon flour 1-1/4 teaspoons salt 2 potatoes 1/4 teaspoon paprika 1 carrot 1 tablespoon tomato ketchup 1 onion Cold water Cut beef into inch pieces, sear quickly in hot frying pan, dredge with flour, and put into casserole; cut potatoes into cubes or balls; put carrot and onion through meat chopper; mix vegetables, and add to meat; add tapioca and seasonings, cover with cold water (a little of the water should be put into the frying pan to obtain all the flavor of the meat, and then added to the rest). Cover, and bake slowly two and a half hours. Any of the other cheaper cuts of meat may be used. Serve with spinach or cold slaw. 133.--CREAMED DRIED BEEF WITH CHEESE 1/4 pound dried beef 1 cup milk 1-1/2 tablespoons butter 2 tablespoons grated cheese 2 tablespoons flour 2 tablespoons ketchup Cut beef in small pieces, cover with boiling water, let stand five minutes, and drain; melt butter, add beef, and stir until hot; add flour and milk, and stir until smooth; add cheese and ketchup, and stir until cheese is melted. Serve with baked potatoes. 134.--AMERICAN CHOP SUEY 2 tablespoons bacon fat 1 cup cooked spaghetti 1 onion finely chopped 1/2 teaspoon salt 3/4 pound flank beef chopped fine 1/8 teaspoon pepper 1 can condensed tomato soup Cook onion and beef in fat until brown; add tomato, spaghetti, and seasonings, and simmer ten minutes. 135.--BROWN FRICASSEE OF LAMB 2 pounds forequarter lamb 2 white turnips 2 quarts boiling water 2 carrots 1-1/2 teaspoons salt 5 tablespoons flour 2 onions 1/4 teaspoon kitchen bouquet Cut lamb in pieces the size of a chop, trim off nearly all fat, add boiling water, heat to boiling point, and skim; add salt and vegetables (left whole), and simmer for two hours; remove meat, season with salt and pepper, dredge with flour, and sauté with two tablespoons of fat in a hot frying pan until brown; to the fat in the pan add the flour, and stir until brown, add two cups of stock, and stir until smooth; color with kitchen bouquet, add pepper, and salt if necessary. Slice vegetables, and serve with meat. Use left-over stock for soups or sauces. 136.--CASSEROLE OF LAMB 1-1/2 pounds forequarter lamb 2 tablespoons rolled oats 1/2 cup each white turnip, carrot, 1/4 teaspoon pepper and onion finely chopped 1-1/2 teaspoons salt 1 cup tomato 3 cups hot water Remove fat and cut meat into inch pieces; put into a casserole with vegetables, oats, seasonings, and water, and cook in a moderate oven two hours. 137.--LAMB CHOPS Chops from the forequarter are much cheaper than loin or kidney chops. They contain more bone, but are tender and of good flavor, if well cooked. Cook the same as Lamb Cutlets (see No. 138). The time of cooking may vary slightly according to the thickness of the meat. 138.--LAMB CUTLETS Have a small forequarter of lamb cut in pieces for serving; select the best pieces, trim, and skewer into shape. Season lightly with salt and pepper, dip in egg and crumbs, and fry in deep fat about seven minutes; or dip in flour, and sauté on each side about ten minutes; or broil on each side about five minutes. The rest of the forequarter can be used for fricassee, Scotch broth, croquettes, and many other dishes. 139.--ROLLED ROAST OF LAMB Order a small forequarter of lamb boned and rolled; have the bones sent with the meat; wash bones and meat, put bones in kettle, put meat on top; add one sliced onion, one sliced carrot, one bay leaf, and a sprig of thyme. Cover with two quarts of boiling water, and simmer for two hours, skimming when necessary; add two teaspoons of salt after meat has cooked one hour. Remove meat to a roasting pan, sprinkle with salt and pepper, dredge with flour, and roast in a hot oven about half an hour. To the drippings in the pan add four tablespoons of flour and stir until brown; add one and a half cups of stock which has been strained and had fat removed; stir until smooth and serve with meat. The left-over stock should be used for soups and sauces. The forequarter of lamb, although quite fat, is tender and of good flavor, and costs much less than a leg of lamb. 140.--BROWN FRICASSEE OF FOWL Clean, singe, and cut up a four-pound fowl, place in a kettle, cover with boiling water, add one whole onion, and one carrot cut in halves, and cook slowly for three hours, or until tender; add two teaspoons of salt when half cooked; remove fowl, season with salt and pepper, dredge with flour, and brown in one-quarter of a pound of fat salt pork tried out in the frying pan. Remove fowl to platter, and make a sauce in the pan with four tablespoons of fat, five tablespoons of flour browned together, and two cups of stock. Pour over fowl, and garnish with toast points or small, thin baking powder biscuit. The remainder of the stock may be used for soup or sauce, or for Celery Toast (see No. 462). 141.--ROAST FOWL Clean and singe a five-pound fowl; stuff with Bread Stuffing (see No. 208), truss, place on a trivet in a pan suited to the size of the fowl, dredge with flour, cover with thin slices of fat salt pork, and bake in a slow oven three hours, basting every fifteen minutes. Put into the pan the chicken fat (which was removed when cleaning) and use for basting. Dredge with flour twice while cooking. Cook the giblets in boiling water one hour, and chop fine; make a gravy in the pan, allowing four tablespoons each of fat and flour, and the water in which giblets were cooked, with enough boiling water added to make two cups; season with salt and pepper, and add the giblets. If cooked slowly and basted often, a fowl will be as tender as a chicken. 142.--CHICKEN PIE Use the remnants of cold roast or fricasseed fowl. If roast fowl is used, make stock by covering bones and left-over gravy with cold water and simmering an hour or more; to three cups of stock add one-half onion chopped, two potatoes cut in half-inch cubes, one teaspoon salt, and one-eighth teaspoon pepper, and boil fifteen minutes; thicken with one-half cup of flour mixed to a paste with cold water; put chicken in a baking dish, add stock and potato, and cover with small biscuit made by Baking Powder Biscuit (see No. 424) or Shortcake (see No. 441) recipes. Bake in a hot oven about twenty minutes or until biscuit are done. If the amount of chicken is scant, add one or two hard-cooked eggs sliced. 143.--POTTED PIGEONS 4 pigeons 1/2 teaspoon salt Bread Stuffing (see No. 208) 1/8 teaspoon pepper 4 tablespoons bacon fat 2 cups boiling water 1/2 onion sliced 3 tablespoons flour 1/2 carrot sliced 4 tablespoons cold water 1 cup celery tops Clean pigeons, wipe dry, stuff, and truss neatly into shape. Brown in hot bacon fat in the frying pan, and place in a casserole dish or bean pot; add vegetables, seasonings, and boiling water. Cover, and bake in a slow oven three hours. Remove pigeons to serving dish, thicken the stock with the flour mixed to a paste with cold water; cook ten minutes, strain, and pour over pigeons. The giblets may be cooked in boiling salted water about ten minutes, chopped, and added to the sauce. 144.--COUNTRY CLUB RABBIT Cut a young rabbit in pieces for serving; sprinkle with salt and pepper; dip in flour, then in egg, and coat thickly with crumbs; put into a well-greased baking pan, and bake in a hot oven about half an hour, basting often with bacon fat. Arrange rabbit on serving dish, and make a brown sauce in the pan, using three tablespoons each of bacon fat and flour, one teaspoon of grated onion, and one and one-half cups of stock, milk, or boiling water. Season with one-half teaspoon of salt, one-fourth teaspoon paprika, and two tablespoons tomato ketchup. 145.--CASSEROLE OF RABBIT AND OKRA 3 slices bacon 1/4 teaspoon pepper 1 rabbit 2 cups boiling water 1 onion finely chopped 1 cup tomatoes 3 tablespoons flour 1 pint okra sliced 1-1/4 teaspoons salt Cut bacon into one-inch pieces, and cook in frying pan until brown; remove bacon; cut rabbit in pieces for serving and soak half an hour in cold salted water; drain, dredge with flour, brown in bacon fat, and put with cooked bacon in a casserole dish; cook onion in bacon fat until brown; add flour, salt, pepper, and boiling water; stir until smooth, and pour over rabbit; add tomato and okra, sprinkle with salt; cover, and bake in a moderate oven one hour and a half. 146.--ROAST PORK Have the bone removed from a six-pound fresh shoulder of pork; wash, dry, and stuff with Bread Stuffing (see No. 208) or Peanut Stuffing (see No. 211); season with salt and pepper, dredge with flour, and roast in a moderate oven about two and three-quarters hours. Baste often, and be sure oven is not too hot, as pork must cook slowly. This is an excellent cut, and less expensive than the loin or fresh leg. Strain the fat and add it to the frying fat, or use in place of lard. Have the bones sent and use for stock. Serve with Dark Red Apple Sauce (see No. 663). 147.--PORK CHOPS BAKED WITH POTATOES Pare potatoes, and cut in thin slices; wash, drain, season with salt and pepper, and put into a baking dish; cover with small pork chops from which part of the fat has been removed; dust with salt, pepper, and flour; add half a cup of boiling water, and bake in a hot oven about forty minutes. Turn chops when half cooked. 148.--SAUSAGE CAKES 1/2 pound sausage meat 1/3 cup hot water 1 teaspoon grated onion 1/3 cup sifted crumbs 1/4 teaspoon salt Mix well, shape into small flat cakes, roll in crumbs, and bake in a hot oven about twenty minutes, or until brown. 149.--SAUSAGE CAKES BAKED WITH APPLE 1 pound sausage meat 4 apples Shape meat into small flat cakes, and put in the center of a dripping pan; core apples, cut into half-inch slices, and put around sausage. Bake in a hot oven until brown, basting frequently with the fat from the sausage. 150.--SAUSAGES WITH OYSTERS AND EGGS 4 small sausages 2 eggs slightly beaten 1 teaspoon grated onion 1/4 teaspoon salt 1 cup small oysters Cut sausages into half-inch bias slices, and cook with onion in a hot frying pan until brown; add oysters, and cook until edges ruffle; add eggs and salt, and scramble until firm. 151.--BREAKFAST BACON Lay slices of bacon close together on a fine wire broiler, place broiler over a dripping pan, and bake in a hot oven about ten minutes or until bacon is brown and crisp. Avoid burning. Save fat for cooking. 152.--BROILED HAM Ham for broiling should be cut in very thin slices. Trim off superfluous fat, cover ham with lukewarm water, and stand on back of range for fifteen minutes; dry, and broil over clear fire until fat is brown. 153.--BAKED SLICED HAM Order a small slice of ham cut an inch and a half thick; cover with warm water, and place on the back of the range for an hour. Drain ham, cover with a mixture of two tablespoons of flour, two tablespoons of brown sugar, one-half teaspoon of mustard, and a dash of cayenne. Put a few small bits of the fat on top, and bake twenty-five minutes in a moderate oven. Place ham on platter, pour off fat in the pan, add one-fourth cup of cider or weak vinegar; bring to boiling point, and pour around ham. 154.--HAM LOAF 1 pound raw ham 2 beaten eggs 1 cup dried crumbs 1/4 teaspoon mustard 1 cup boiling water 1/4 teaspoon salt Put ham, including the fat, through meat chopper; add crumbs, water, eggs, and seasonings; mix well, and bake in a small bread pan, in a slow oven, an hour and a half; or cook in steamer two hours. 155.--ROAST BREAST OF VEAL STUFFED Have a pocket cut in veal, wash, dry, and stuff with Crust Stuffing (see No. 209); skewer neatly into shape, dredge with flour, season with salt and pepper, and cover with two thin slices of fat salt pork; place on rack in dripping pan, and roast in a moderate oven two hours, basting often. Serve with gravy made from drippings in the pan, three tablespoons of flour, and one and one-half cups of water. Season with salt and pepper, and strain. 156.--VEAL WITH VEGETABLES 3 pounds knuckle of veal 2 cups hot water 1/2 cup each of finely chopped onion, 1-1/4 teaspoons salt carrot, turnip, and celery 1/4 teaspoon paprika 1/4 cup pearl barley Order veal cut in three-inch lengths; remove meat from bone, and put in a casserole dish; add vegetables, barley (which has been soaked for an hour in cold water), hot water, and seasonings; place the pieces of bone, cut edge down, on top; cover closely, and bake in a moderate oven two and a half hours. Remove the bones before serving. 157.--VEAL LOAF (Baked) 2-1/2 pounds raw veal 1 cup dried and sifted crumbs 1/4 pound salt pork 1/2 cup boiling water 1/2 teaspoon pepper 1/2 cup milk 2 teaspoons salt Put veal and pork through the meat chopper; add pepper, salt, crumbs, water, and milk. Mix well, press into a deep pan, cover with paper, and bake slowly for two hours. Serve hot or cold. A teaspoon each of poultry seasoning and grated onion may be added. 158.--VEAL LOAF (Boiled) 4 pounds knuckle of veal 4 cups hot water 1 onion 1/2 package gelatine 1 bay leaf 1/4 cup cold water 4 cloves Juice of 1 lemon 2-1/2 teaspoons salt 1 hard-boiled egg 1/2 teaspoon pepper 2 gherkins Cook veal with seasonings in hot water until meat is very tender; strain, remove fat and bone, and chop meat; soak gelatine in cold water, add to strained stock in which meat was cooked, add meat and lemon juice, cool, and turn into deep pan which has been garnished with slices of hard-boiled egg and pickles sliced lengthwise. Put in the ice-box for several hours before serving. 159.--POTTED HEAD 1 calf's head 1/2 teaspoon paprika 1 pound lean fresh pork 1 teaspoon onion juice 6 cups boiling water 1 teaspoon poultry seasoning 1-3/4 teaspoons salt Have head split and dressed at the market; singe, wash well, put in kettle with pork and boiling water, cover, and simmer three hours. Remove bones, and put meat through chopper; reduce stock to one and one-half cups, strain, and add, with seasonings, to the meat. Press into a bread pan and put in a cold place. Serve sliced cold, or dip slices in egg and crumbs, and fry in deep fat. 160.--BRAISED LIVER 3 pounds liver 1/2 teaspoon salt 1-1/2-inch cube salt pork 1/8 teaspoon pepper 1/3 cup onion finely chopped 2 cups boiling water 1/3 cup celery finely chopped 1/4 cup flour 1/3 cup carrots finely chopped Soak liver in cold salted water for half an hour, scald, remove skin, and dredge with flour; cut pork in thin slices, and try out in frying pan; brown liver in pork fat, and place in an earthen dish or kettle, add vegetables, seasonings, and water which has first been put in the frying pan; cover closely, and bake three hours in a slow oven, adding water if necessary; remove liver, and thicken gravy and vegetables with one-fourth cup of flour mixed to a paste with cold water. 161.--BROWN FRICASSEE OF LIVER 1 pound liver 4 tablespoons flour 2 cups boiling water 3/4 teaspoon salt 2 tablespoons bacon fat 1/4 teaspoon paprika 1 tablespoon grated onion 6 slices of toast Cut liver into half-inch cubes, and soak in cold salted water fifteen minutes; drain; cover with the boiling water, and simmer six minutes; cook bacon fat, onion, and flour until brown; add seasonings, and stock in which liver was cooked; stir until smooth; add liver, and pour over toast or small, thin baking powder biscuit. 162.--CHICKEN LIVERS AND BACON Cook chicken livers in boiling salted water fifteen minutes; put each liver on half of a slice of bacon, fold other half over liver, and bake in a hot oven until bacon is crisp; moisten slices of toast with the stock in which livers were cooked, and serve two pieces of bacon and livers on toast for each person. 163.--FRIED LAMB'S LIVER AND BACON Cut liver in one-third-inch slices; soak in cold water for half an hour; drain, dry, and cook in hot deep fat, with six slices of bacon, until brown. 164.--LAMBS' KIDNEYS IN BROWN SAUCE 6 lambs' kidneys 1/4 teaspoon paprika 1-1/2 cups boiling water 1/2 teaspoon onion juice 1-1/2 tablespoons butter 1 teaspoon Worcestershire sauce 3 tablespoons flour Few drops kitchen bouquet 1/2 teaspoon salt 6 slices of toast Split kidneys and soak in cold water half an hour; drain; cover with boiling water, and simmer five minutes; skim out of water, and cut in small dice; brown the butter, add the flour, and brown well; add the water in which the kidneys were cooked, and stir until smooth; add kidneys and seasonings, and serve on toast. 165.--DEVILLED KIDNEYS 6 lambs' kidneys, split 1 tablespoon Worcestershire sauce 3 tablespoons drippings 1 teaspoon mustard 1 tablespoon chopped onion 1/4 teaspoon salt 3 tablespoons flour Dash of cayenne 1 cup water or stock Scald, skin, and split kidneys; cook with fat and onion five minutes, and remove from the pan. To the fat in the pan add flour, and stir until brown; add liquid, and stir until smooth; add seasonings and kidneys. Serve on toast or with mashed potato border. 166.--SPANISH TRIPE 1 pound fresh boiled tripe 1/2 cup chopped white cabbage 1/2 can tomatoes 3/4 teaspoon salt 1/2 onion chopped Few grains cayenne 1/2 green pepper chopped 2 slices bacon Cut tripe in small pieces for serving and put in greased casserole dish; scald tomatoes, add onion, pepper, cabbage, and seasonings; pour over tripe; cut bacon into bits, put on top, and bake in a moderate oven one hour. 167.--TRIPE FRIED IN BATTER 1 pound fresh boiled tripe 1 cup flour 1 slice onion 1-1/2 teaspoons baking powder 2 cloves 1/4 teaspoon salt 1/2 bay leaf 1 egg well beaten 1 tablespoon vinegar 1/3 cup water Cut tripe in pieces the size of a large oyster, cover with boiling water, add seasonings, simmer fifteen minutes, and drain. Make a batter of flour, baking powder, salt, egg, and water. Dry each piece of tripe, dip in batter, and fry in deep fat for one minute. Serve with Sauce Tartare (see No. 202) or Russian Dressing (see No. 341). 168.--TRIPE FRIED IN CRUMBS Prepare tripe as for Tripe Fried in Batter (see No. 167); dip each piece of tripe first in tomato ketchup, then in crumbs, then in beaten egg, and then in crumbs again. Fry in deep fat for one minute, and drain on soft paper. WARMED-OVER MEATS 169.--SAVORY BEEF 1-1/2 cups tomatoes 1-1/2 cups cold roast beef 1/3 cup beef gravy 2 cups cooked spaghetti 1/2 onion 1/2 cup bread crumbs 4 cloves 2 tablespoons beef drippings 1 teaspoon salt 1 tablespoon butter 1/8 teaspoon pepper Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drippings and butter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato soup may be used in place of the tomato sauce. Any meat may be used. 170.--SCALLOPED CORNED BEEF 2 tablespoons beef drippings 1 cup corned beef stock 5 tablespoons flour 3/4 cup hot milk 1 teaspoon grated onion 1-1/2 cups corned beef 1/4 teaspoon paprika cut in half-inch cubes 1/4 teaspoon celery salt 1/2 cup Buttered Crumbs (see No. 472) Melt drippings, add flour, onion, and seasonings, and cook two minutes; add stock and milk, and stir until smooth; add meat, and put into a greased baking dish; cover with crumbs, and bake until crumbs are brown. 171.--BAKED HAM AND POTATO 3 cups well-seasoned mashed potato 6 pimolas chopped 1 cup chopped cooked ham 1/2 cup hot milk 1 teaspoon grated onion 1/4 cup crumbs 1 teaspoon chopped parsley 1 tablespoon bacon fat 1/2 teaspoon mustard Mix potato, ham, seasonings, and milk, put into a greased baking dish, cover with crumbs which have been mixed with melted bacon fat, and bake in a hot oven until brown; or prepare half of mixture, spread in egg shirrers, make a depression with the back of a spoon, and into it carefully break an egg; cover with crumbs, and bake until egg is set. 172.--HAM MOUSSE 1-1/2 cups chopped cooked ham 1 teaspoon mixed mustard 1/2 cup soft bread crumbs 1/4 teaspoon paprika 1 tablespoon gelatine Whites of 2 eggs 1 cup hot milk Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and add to crumbs with mustard and paprika; beat the whites of eggs very stiff and fold lightly into mixture. Put into a deep pan or mold, and place on ice until firm. A little salt may be needed. 173.--CORNED BEEF HASH WITH BEETS 1-1/2 cups corned beef 3/4 teaspoon salt 2 cups cooked potatoes 1 teaspoon Worcestershire sauce 1/2 cup cooked beets 1/4 cup stock or water 1 teaspoon grated onion 2 tablespoons beef drippings Have meat, potatoes, and beets coarsely chopped; add seasonings and stock; melt fat in frying pan, and, when very hot, add hash; cook slowly until a rich brown crust is formed; fold, and serve on a hot platter. If meat is very fat, use less fat in frying pan. 174.--SAVORY HASH (Baked) 1 cup cold meat cut fine 1 cup tomatoes 2 cups cold cooked potatoes 3/4 teaspoon salt 1/2 onion finely chopped 1/8 teaspoon pepper 2 stalks celery chopped, or 2 tablespoons melted bacon fat 1/4 teaspoon celery salt or beef drippings Mix, and bake in casserole in moderate oven forty-five minutes. 175.--SOUTHERN HASH 4 raw potatoes 3/4 cup stock or water 2 green peppers 1-1/2 cups cold chopped beef 2 tomatoes Salt and pepper 1 onion Toast points Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care. 176.--LIVER PATTIES 2 cups chopped cooked liver Salt and pepper 2 cups mashed potato Coarse stale bread crumbs 2 tablespoons finely chopped pickles Mix liver, potato, and pickles, and season with salt and pepper. Grease patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake fifteen minutes in a hot oven, turn out on serving dish, and serve with Brown Sauce (see No. 185) or Tomato Sauce (see No. 203). 177.--MEAT AND TOMATO PIE 2 cups cooked meat cut in inch pieces 1/2 cup gravy or stock 1 can tomatoes drained 1/2 teaspoon onion juice Salt and pepper 1 teaspoon Worcestershire sauce 1/4 cup fine crumbs Quick Drop Biscuit (see No. 429) In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worcestershire sauce to gravy, and pour over all; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce. 178.--MEAT SOUFFLÉ 1/2 cup dry bread crumbs 1/2 onion chopped fine 1-1/2 cups hot stock or milk 1-1/2 teaspoons salt 1 tablespoon butter 1/2 teaspoon paprika 1-1/2 cups chopped meat Yolks of 2 eggs 1 cup celery or white cabbage chopped fine Whites of 2 eggs Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used. 179.--MEAT SHORTCAKE 1-1/2 cups cooked meat chopped 1/4 teaspoon paprika 1/2 cup celery tops chopped 1/2 teaspoon dry mustard 1 teaspoon grated onion 1 cup meat gravy or thickened stock 1/4 teaspoon salt Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake (see No. 441). FOOTNOTES: [7] Recipes for using only the cheaper cuts of meat are given in this Chapter. For cooking poultry, game, and other cuts of meat, see Time Table for Cooking (page 240). CHAPTER X SAUCES AND STUFFINGS FOR FISH AND MEATS 180.--ANCHOVY SAUCE Add to Drawn Butter (see No. 194) one and one-half teaspoons of anchovy paste and one tablespoon of lemon juice. 181.--BANANA SAUCE 2 bananas Few grains cayenne 1 tablespoon butter Few grains salt 1 teaspoon sugar 2 teaspoons Worcestershire sauce Juice of 1/2 lemon 1 teaspoon horseradish Peel and scrape bananas, and force through coarse sieve; melt butter, add sugar, lemon juice, seasonings, and bananas; stir until hot, and serve with cold roast beef. 182.--BECHAMEL SAUCE 1 cup white stock 2-1/2 tablespoons flour 1 slice onion 1/2 teaspoon salt 1 slice carrot Few grains cayenne Sprig of parsley 1 teaspoon butter 1 tablespoon shortening Simmer stock, onion, carrot, and parsley fifteen minutes, and strain; melt shortening, add flour, and blend well; add stock and seasoning, and stir until smooth; add butter just before serving. 183.--BLACK BUTTER 1/3 cup butter 1/4 teaspoon Worcestershire or 2 tablespoons vinegar Brand's A 1 sauce 1/4 teaspoon onion juice Cook butter until brown, but do not burn; simmer vinegar, onion juice, and sauce five minutes, and add to butter. Serve with cauliflower, celery, fried eggs, or fish. A tablespoon of chopped capers or parsley may be added. 184.--BREAD SAUCE 1-1/2 cups milk Sprig of parsley 1/2 onion 1/4 teaspoon paprika 2 cloves 1/2 teaspoon salt Bit of bay leaf 1/3 cup soft bread crumbs Scald milk and seasonings, except salt, in double boiler half an hour, strain, add salt and soft crumbs, and simmer ten minutes. 185.--BROWN SAUCE 1 cup brown stock 1/4 teaspoon salt 1 slice onion chopped 1/8 teaspoon pepper 1 slice carrot chopped 1-1/2 tablespoons butter 1 sprig parsley 2-1/2 tablespoons flour 2 cloves Simmer stock, vegetables, and seasonings for fifteen minutes, and strain; brown the butter, add flour, and brown, add stock, and beat until smooth. Any stock may be colored with a few drops of kitchen bouquet, and used; or beef cubes or extract may be used with water instead of stock, but in that case less salt and pepper should be used. 186.--CAPER SAUCE To recipe for Drawn Butter (see No. 194) add one-fourth cup of capers. 187.--CELERY SAUCE 1 cup celery chopped 1/8 teaspoon pepper 1 teaspoon grated onion 1/2 cup milk 1 cup boiling water 1 tablespoon butter 1/4 teaspoon salt 2 tablespoons flour Simmer celery, onion, water, and salt for half an hour; add pepper and milk, and thicken with butter and flour creamed together. 188.--CHEESE SAUCE 1 tablespoon butter 1/4 teaspoon salt 1-1/2 tablespoons flour 1/4 teaspoon mustard 1 cup milk 1/4 teaspoon paprika 1/3 cup cheese cut fine Melt butter, add flour, and blend well; add milk and stir until smooth; add cheese and seasonings, and stir until cheese is melted. 189.--CHEESE SAUCE WITH CHIVES Follow directions for Cheese Sauce (see No. 188), and just before serving add one tablespoon of finely chopped chives. Serve with any white fish, or with plain omelet. 190.--CIDER SAUCE 2 tablespoons bacon fat 1/4 teaspoon paprika 2 tablespoons flour 1/8 teaspoon salt 1 cup cider 1/8 teaspoon mustard Blend bacon fat and flour, add cider, and stir until boiling point is reached; add seasonings and simmer one-half hour. Serve with roast pork or ham. 191.--CREOLE SAUCE 1/2 can tomatoes 1 tablespoon flour 2 tablespoons bacon fat 1/4 teaspoon salt 1/2 onion 1 teaspoon Worcestershire sauce 1 green pepper Cook tomatoes until reduced to one cup; peel and finely chop onion; remove seeds and veins from pepper, chop, and cook with onion in bacon fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir well; add tomato, and simmer five minutes. 192.--CROQUETTE SAUCE 3 tablespoons shortening 1/4 teaspoon salt 1/3 cup bread flour 1/8 teaspoon pepper 1 cup milk Proceed as for White Sauce (see No. 207). Stock may be used in place of milk, and the seasonings may be varied according to the croquette material, using a few drops of onion juice, a dash of nutmeg, cayenne, paprika, or a small quantity of table sauce or ketchup. 193.--CUCUMBER SAUCE Pare and grate two small cucumbers, drain, and season with salt, pepper, and vinegar. Serve with fish. 194.--DRAWN BUTTER 2 tablespoons butter 1/4 teaspoon salt 2 tablespoons flour 1/8 teaspoon pepper 1 cup hot water 1 teaspoon butter Cook butter until it bubbles, stir in flour, add hot water, salt, and pepper, and beat until smooth; add butter in small pieces just before serving. 195.--EGG SAUCE Add to Drawn Butter (see No. 194) or White Sauce (see No. 207) one hard-cooked egg coarsely chopped. 196.--HOLLANDAISE SAUCE 1/4 cup butter 1/2 cup hot water 1 tablespoon flour 1 egg yolk 1/2 teaspoon salt 1 tablespoon lemon juice Few grains cayenne Cream half of the butter with flour, salt, and cayenne; add hot water, and cook over hot water for ten minutes, stirring constantly until thickened; add egg yolk slightly beaten, lemon juice, and remainder of butter; cook about two minutes, or until thick; beat well, and serve at once. 197.--HORSERADISH SAUCE To recipe for Bread Sauce (see No. 184) add one-third cup grated horseradish and the juice of half a lemon. 198.--MINT SAUCE 1 bunch mint 2 tablespoons sugar 1/4 cup boiling water 1/4 teaspoon salt 1/4 cup vinegar Few grains cayenne Wash and dry mint, pick leaves, and chop very fine, add other ingredients, put on back of range, and keep warm for half an hour. 199.--MUSHROOM SAUCE Wash six mushroom caps, cut in small pieces, and simmer with one teaspoon of butter for ten minutes. Add to recipe for Brown Sauce (see No. 185), or to recipe for White Sauce (see No. 207). If the mushrooms are fresh and tender the stems may be used also. 200.--MUSTARD PICKLE SAUCE To Drawn Butter (see No. 194) add two tablespoons of mixed mustard pickles chopped. 201.--ORANGE MINT SAUCE 1/4 cup vinegar 1 tablespoon sugar 4 cups orange juice 1/4 cup mint leaves chopped 1/4 teaspoon orange rind Let stand on back of range for half an hour, and serve cold. 202.--SAUCE TARTARE To one cup Mayonnaise Dressing (see No. 339) add three tablespoons finely chopped mixed pickles and one tablespoon finely chopped parsley. 203.--TOMATO SAUCE 1-1/2 cups tomatoes 1/2 teaspoon salt 1/2 cup hot water 1/4 teaspoon paprika 1 slice onion 2 tablespoons bacon fat 1 clove 4 tablespoons flour 1 teaspoon sugar Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; thicken with bacon fat and flour blended together, and cook five minutes. If tomatoes are very acid, add a pinch of soda. 204.--SAUCE FOR ROAST PORK OR GOOSE Pour off most of fat in the pan, leaving two tablespoons; add three tablespoons of flour and one and a half cups of boiling water, and stir until smooth. Season with one-third teaspoon salt and one teaspoon each of mixed mustard, vinegar, and Brand's A 1 sauce. 205.--SHARP SAUCE 1-1/2 cups vinegar 1/2 teaspoon paprika 1 tart apple chopped fine 1-1/2 teaspoons Worcestershire sauce 1 onion chopped fine 1-1/2 cups brown sugar 1/4 teaspoon salt 1-1/2 teaspoons cornstarch Heat vinegar, add apple, onion, and seasonings; when boiling stir in the sugar and cornstarch mixed together; cook fifteen minutes. Serve cold with ham or pork. 206.--SOUBISE SAUCE Follow recipe for White Sauce (see No. 207), and add one-fourth cup of stock, and three onions which have been cooked until tender in boiling salted water and then drained and chopped. 207.--WHITE SAUCE 2 tablespoons shortening 1/4 teaspoon salt 2 tablespoons flour 1/8 teaspoon pepper 1 cup milk Melt shortening, add flour, and stir until well blended; add milk and seasonings, and beat with wire whisk until smooth. For a thin sauce, use one and one-half tablespoons flour. 208.--BREAD STUFFING 1/4 cup beef drippings or bacon fat 1/4 teaspoon pepper 1 teaspoon grated onion 2 teaspoons poultry seasoning 2 cups soft stale bread crumbs 1/2 cup boiling water 1/2 teaspoon salt Melt fat in the frying pan, add onion and crumbs, and stir until crumbs begin to brown; add seasonings and boiling water; cool slightly before using. 209.--CRUST STUFFING 3 cups bread crusts broken 1 cup boiling water and dried in oven 1 tablespoon grated onion 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup sausage fat 1 tablespoon poultry seasoning Put crusts in a bowl, add salt, sausage fat, and boiling water; let stand ten minutes; mix well, and add seasonings. 210.--FISH STUFFING (Bread) 2 tablespoons shortening 1 teaspoon grated onion 1 cup soft stale bread crumbs 1 teaspoon chopped parsley 1/4 teaspoon salt 1 tablespoon chopped pickles 1/8 teaspoon pepper 1/4 cup boiling water Melt shortening, add crumbs, and stir until crumbs are golden brown, then add seasonings and water. The pickles may be omitted, or capers may be used in place of them. 211.--PEANUT STUFFING 1 cup dried bread crumbs 1/2 teaspoon salt 2/3 cup boiling water 1/4 teaspoon paprika 2 tablespoons bacon fat 1 teaspoon grated onion 3/4 cup shelled peanuts Mix bread crumbs with boiling water and bacon fat, add peanuts finely chopped, and seasonings. CHAPTER XI EGGS 212.--BOILED EGGS For a soft-boiled egg, place egg in rapidly boiling water and boil from three to five minutes. For hard-boiled eggs, place in rapidly boiling water and boil twenty minutes, or cover with boiling water and cook in the double boiler one hour. For a soft-cooked egg, not boiled, place egg in a small saucepan of boiling water, cover, and let stand on back of range from six to eight minutes, when the albumen should be evenly coagulated throughout. The time for cooking in this way will depend upon the number of eggs to be cooked, the size of the saucepan, and the amount of boiling water. For uniform results, use medium-sized eggs, cook in the same pan, and measure the quantity of water each time. Thus you can find the exact time required to cook the eggs as desired. 213.--CREAMY EGGS ON TOAST 4 eggs 2 cups hot milk 2/3 teaspoon salt 1 teaspoon butter 1/8 teaspoon pepper 4 slices toast Beat eggs slightly, add salt and pepper, and stir into the hot milk; cook over hot water, stirring constantly until mixture is thick and creamy. Add butter, and serve on toast. 214.--CREOLE EGGS 1 tablespoon butter 1 teaspoon salt 1 tablespoon chopped onion 1 teaspoon Worcestershire sauce 1 tablespoon chopped green pepper 3 eggs 2 cups tomato 2 tablespoons cheese Cook onion and pepper in butter for five minutes; add tomato and seasonings, and when thoroughly heated add the eggs unbeaten; pick up with a fork until eggs are nearly cooked; add cheese, and cook about one minute. Serve on toast, or with a border of boiled rice. 215.--EGGS WITH CHEESE AND SPAGHETTI 2-1/2 tablespoons butter 1 teaspoon Worcestershire sauce 4 tablespoons flour 1/2 teaspoon onion juice 2 cups hot milk 1/2 cup cheese cut fine 1/4 teaspoon paprika 1 cup cooked spaghetti 1/2 teaspoon salt 3 hard-cooked eggs sliced Melt butter, add flour; when well blended add milk gradually and stir until smooth; add seasonings and cheese, and stir until cheese melts; add spaghetti and eggs, cook two minutes, and serve on toast or crackers. 216.--EGGS WITH HAM AND TOMATO 1/2 can tomatoes 3 beaten eggs 1 slice onion 1/8 teaspoon pepper 4 cloves 1/2 teaspoon salt 1/2 cup chopped cooked ham Cook tomatoes, onion, and cloves fifteen minutes, and rub through a sieve; add ham, eggs, and seasonings, and cook three or four minutes, stirring all the time. Serve on toast or crackers. 217.--BREAD OMELET 2 tablespoons bacon fat 1/2 teaspoon salt 3/4 cup soft stale bread crumbs 1/4 teaspoon paprika 3/4 cup hot milk 3 eggs Melt fat in frying pan, add bread crumbs, and stir until crumbs begin to brown; add hot milk, and let stand five minutes; add salt and paprika, and the yolks beaten until thick and light; fold in the stiffly beaten whites, pour into a hot greased omelet pan, and cook the same as Light Omelet (see No. 222). 218.--CREAMY OMELET 3 eggs 1/3 teaspoon salt 1 cup White Sauce (see No. 207) 1/8 teaspoon pepper Beat yolks until thick and light; add to sauce and mix well; add salt and pepper to whites of eggs, beat until stiff and dry, and fold into sauce; pour into a hot greased omelet pan, and cook slowly until well risen and firm; put on oven grate for a minute or two to dry the top; fold, and turn on a hot platter. 219.--FRENCH OMELET 1 tablespoon butter or bacon fat 1/8 teaspoon pepper 4 eggs 1/3 cup hot water 1/2 teaspoon salt Heat fat in the omelet pan; beat the eggs until yolks and whites are well mixed, but not light; add seasonings and hot water, pour into hot pan and cook slowly; pick up with fork while cooking, letting the uncooked mixture run into the place of the cooked; when firm and lightly browned, fold double, and serve plain on a hot platter; or spread before folding with left-over bits of meat chopped, such as ham, bacon, or sausage, or with grated cheese or jelly. 220.--FRENCH CHEESE OMELET 4 eggs slightly beaten 1/2 cup hot water 1/2 teaspoon salt 1/2 cup grated cheese 1/8 teaspoon pepper Mix in order given, pour into a hot greased omelet pan; as mixture thickens, pick up with a fork, letting the uncooked part take the place of the cooked; when firm, fold, and serve on a hot platter. 221.--HAM OMELET 1/2 cup stale bread crumbs 1/8 teaspoon pepper 1/2 cup hot milk 3 eggs 1 tablespoon butter 1/2 cup cooked ham finely chopped 1/2 teaspoon salt Mix crumbs, milk, butter, and seasonings, and let stand five minutes; add egg yolks beaten until thick and light; add the meat, and fold in the whites of eggs beaten stiff; pour into a hot greased omelet pan and cook slowly until firm; fold, and serve at once. A white sauce or tomato sauce may be served around it. A few pieces of cooked bacon chopped fine may be used instead of ham. 222.--LIGHT OMELET 1 tablespoon bacon fat 1/8 teaspoon pepper Yolks of 4 eggs 1/3 cup hot water 1/2 teaspoon salt Whites of 4 eggs Put fat in omelet pan; beat yolks until light and thick, add seasonings and hot water; fold in the stiffly beaten whites, and pour into the hot omelet pan; cook slowly until well risen and firm, or about twelve minutes, placing the pan on the upper grate in the oven for the last two minutes. When firm in the center, fold double, turn on a hot platter, and serve at once, either plain or with sauce. The omelet must be cooked slowly so that it will be firm throughout, and not fall. White Sauce (see No. 207), either plain or with bits of cold meat, oysters, peas, or other left-over vegetables, or Brown Sauce (see No. 185) with a few mushrooms or chopped kidneys (see No. 164), or almost any savory sauce, improves an omelet, and also makes it go further. 223.--SALMON OMELET 1 tablespoon butter 1/2 teaspoon salt 2 tablespoons flour 1/2 can salmon 1/2 cup milk 2 eggs Melt butter, stir in flour, add milk, and stir until smooth; add salt; rinse salmon with hot water; flake, and add to sauce; beat yolks of eggs until light and thick, and add to sauce; fold in whites of eggs beaten very stiff. Pour into a hot greased omelet pan, and cook slowly until well risen and firm; finish cooking on top grate of oven for a minute or two; fold, and serve on a hot platter. 224.--SCALLOPED EGGS WITH CHEESE 4 hard-cooked eggs 1/2 cup cheese cut fine 2 cups White Sauce (see No. 207) 1/2 cup Buttered Crumbs (see No. 472) Cut eggs in eighths lengthwise; put half of them into a greased baking dish, cover with half of sauce, and sprinkle with half of cheese; repeat; cover with crumbs, and bake about fifteen minutes, or until crumbs are brown. Bacon or sausage fat may be used in making the white sauce. 225.--SCRAMBLED EGGS WITH SAUSAGES 4 small sausages 1/4 teaspoon salt 3 eggs 1/3 cup water Cut sausages in half-inch bias pieces, and cook in a frying pan until brown; beat eggs until light, add salt and water, pour over sausages, and scramble until firm. Garnish with toast points and parsley. 226.--SCRAMBLED EGGS WITH TOMATO 1/2 can condensed tomato soup 4 eggs slightly beaten 1/8 teaspoon soda 6 slices buttered toast Heat soup in an omelet pan; add soda, and stir while foaming; add eggs, scramble slowly with a fork until firm, and serve on toast. Garnish with toast points. 227.--SHIRRED EGGS Grease individual egg shirrers or a platter which can be put in oven; cover bottom of dish with white sauce or left-over gravy, sprinkle with left-over vegetables or bits of meat chopped; carefully break an egg into dish for each person, dust with salt and pepper; sprinkle with buttered crumbs, and bake in a moderate oven until egg is set. 228.--SHIRRED EGGS WITH HAM 1 cup finely chopped cooked ham 1/2 cup Buttered Crumbs (see No. 472) 1 cup soft bread crumbs 4 eggs 1/2 cup milk Salt and pepper Mix ham, soft crumbs, and milk, and spread in four buttered egg shirrers; make a hollow in the middle, break an egg into it, season lightly with salt and pepper, cover with buttered crumbs, and bake until egg is set. 229.--SOUFFLÉED EGG WITH HAM TOAST For each person cut a round of bread three inches in diameter; spread with finely chopped ham moistened with milk, stock, or gravy; add a few grains of salt to the white of an egg, and beat very stiff; mound on ham, make a depression in the center, put in the yolk, dust lightly with salt and pepper, and bake in a moderate oven until egg is firm. When several pieces of toast are to be made, keep the yolks in separate dishes until needed, but beat the whites together. 230.--SHIRRED EGGS WITH POTATO AND HAM See recipe for Baked Ham and Potato (No. 171). CHAPTER XII CHEESE AND NUTS 231.--CHEESE CROUSTADES 1-1/2 cups cheese cut fine 1/4 teaspoon paprika 1/4 teaspoon salt 1 teaspoon Brand's A 1 sauce 1/4 teaspoon mustard 3 tablespoons milk or cream Mix in order given; fill Croustades (see No. 473), and put in a hot oven until cheese melts. Serve immediately, before cheese toughens. 232.--CHEESE CUSTARD 1 cup soft bread crumbs 1/4 teaspoon salt 1 cup cheese cut fine 1/8 teaspoon soda 1/4 teaspoon mustard 1 egg slightly beaten 1/2 teaspoon paprika 1 cup hot milk Mix in order given, turn into a greased baking dish, and bake in a slow oven twenty-five minutes. 233.--CHEESE FONDUE 1/2 cup dried bread crumbs 1/3 teaspoon paprika 3/4 cup boiling water 1 teaspoon mustard 1 tablespoon butter 1/2 cup milk 1 cup cheese cut fine Yolks of two eggs 1/3 teaspoon salt Whites of two eggs Mix in the order given, beating the yolks until thick and light, and the whites until very stiff; pour into a greased baking dish, bake twenty-five minutes in a slow oven, and serve at once. 234.--COTTAGE CHEESE 1 quart thick sour milk 1/2 tablespoon soft butter 1 quart boiling water 1/3 teaspoon salt Put milk in a large bowl, add boiling water, and let stand five minutes; pour into cheesecloth bag, and drain over night or for several hours. Mix cheese with butter and salt, press into a small bowl, and chill. A sweet red pepper (canned) may be pressed through a sieve and mixed with cheese. 235.--CRACKERS AND CHEESE BAKED IN MILK Split butter crackers, spread with butter and grated cheese, sprinkle with salt and pepper, put in a buttered baking dish, cover with milk, and bake about twenty minutes in a moderate oven. 236.--CHEESE PASTE 1/2 pound American cheese 2 teaspoons Worcestershire sauce 1 cake cream cheese 1/4 teaspoon salt 2 pimientos 1/4 cup cream Chop American cheese and pimientos, using the finest cutter in the food chopper; add cream cheese and seasonings, and blend with cream until smooth. 237.--BAKED RICE WITH CHEESE 2 cups cooked rice 1/8 teaspoon pepper 3/4 cup grated cheese 3/4 cup hot milk 1/3 teaspoon salt Arrange rice and cheese in layers in a greased baking dish; sprinkle with salt and pepper, cover with milk, and bake in a moderate oven about fifteen minutes. 238.--SCALLOPED TOAST AND CHEESE 4 slices of toast 1 egg beaten 1 cup cheese cut fine 1/4 teaspoon salt 1-1/2 cups milk 1/4 teaspoon mustard Butter toast, cut each slice into four pieces, and arrange in a baking dish in layers sprinkled with cheese; mix milk, egg, and seasonings, pour over toast, and let stand fifteen minutes. Bake in a moderate oven about twenty minutes. 239.--TOMATO RAREBIT 1 can condensed tomato soup 1/2 pound cheese cut fine 1/2 cup soft bread crumbs 1/4 teaspoon mustard Heat soup, add bread crumbs, cheese, and mustard; stir until cheese melts, and serve on toast or crackers. 240.--WELSH RAREBIT 1 tablespoon butter 1/4 teaspoon paprika 1 tablespoon flour 1/4 teaspoon salt 1 cup hot milk 1/8 teaspoon soda 1/2 pound cheese cut fine Dash of cayenne 1/2 teaspoon mustard 1 beaten egg Melt butter, add flour, and when well mixed add milk, and stir until smooth; add cheese and seasonings, and cook until cheese is melted; add egg, cook two or three minutes, and serve on hot toast or crisp pilot crackers. The egg may be omitted. 241.--SALTED ALMONDS 1 cup almonds (shelled) 1 teaspoon salt 1 tablespoon butter Cover almonds with boiling water and let stand on back of range for ten minutes; slip off the skins, and dry for several hours, or over night; melt butter, add almonds and salt, and mix well; spread in a dripping pan, and bake in a slow oven fifteen or twenty minutes, stirring occasionally. When prepared in this way nuts will keep crisp. 242.--PEANUT BUTTER 2 quarts lightly roasted peanuts Cream or melted butter 1 teaspoon salt Remove shells and skins of peanuts, and put through the food chopper twice, using first a coarse cutter, and then the finest cutter; add salt, and enough cream or melted butter to make a smooth paste. 243.--TO SHELL CHESTNUTS Cover with boiling water, boil ten minutes, drain, and cover with cold water. Remove the shell with a knife, beginning at top of nut. The inner skin will come off with the shell. 244.--BAKED CHESTNUTS 1 pint chestnuts 1 tablespoon butter 1-1/2 cups hot ham stock 1/8 teaspoon pepper Shell chestnuts, put in baking dish with stock, butter, and pepper; cover, and bake in hot oven about half an hour, or until soft; remove cover, and brown. If stock is very salt, dilute with water or milk. 245--CELERY, NUT, AND POTATO LOAF 2 cups celery cut in half-inch pieces 1 egg slightly beaten 1/2 cup chopped nut meats 1 teaspoon salt 2 cups hot mashed potato 1/2 teaspoon paprika 2 tablespoons butter 1 teaspoon grated onion Cook celery in boiling salted water about half an hour, or until tender, and drain; add other ingredients in order given; mix well; pack in deep greased pan, and bake in a moderate oven about half an hour. Turn out on platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see No. 203). 246.--NUT LOAF 2 cups soft stale bread crumbs 1/4 teaspoon paprika 1 cup nut meats finely chopped 1 egg slightly beaten 1 teaspoon salt 3 tablespoons sausage fat or butter 1/2 teaspoon poultry seasoning 1/2 cup boiling water Mix in order given; pack in a deep greased pan, and bake in a moderate oven half an hour. Turn out on platter, and serve with Cheese Sauce (see No. 188). CHAPTER XIII VEGETABLES[8] 247.--BOSTON BAKED BEANS 1 quart pea beans 1/4 teaspoon soda 1 tablespoon salt 1/4 cup molasses 1 teaspoon dry mustard 1/2 pound fat salt pork Soak beans in cold water over night; drain, cover with cold water, heat to boiling point, and simmer until beans are very tender but not broken; place in an earthen bean pot, add seasonings and pork (which has been scalded, scraped, and scored in half-inch squares); fill pot with boiling water, cover, and bake slowly for eight hours. Uncover for the last hour. Replenish water as needed. 248.--THICK PURÉE OF BLACK BEANS 2 cups beans 1/2 teaspoon salt 1 onion 1/8 teaspoon pepper 1 carrot 3 tablespoons bacon fat 1/2 bay leaf 1 quart boiling water 1/4 teaspoon mustard Soak beans over night in cold water; drain, add seasonings, bacon fat, and water, and simmer two hours; remove onion, carrot, and bay leaf, and press through a sieve. Beat well, and serve with lamb or mutton. 249.--LIMA BEAN LOAF 1 cup dried Lima beans 1/2 teaspoon paprika 1 onion 1 egg slightly beaten 1 carrot 2 tablespoons sausage fat or butter 1 cup dried sifted crumbs 1/2 cup boiling water 1 teaspoon salt 6 pimolas 4 teaspoon mustard Soak beans over night in cold water, and drain; cover with boiling water, add onion and carrot, and cook until beans are tender; drain, and put through the food chopper with carrot and onion; add crumbs, seasonings, egg, and sausage fat melted in boiling water; add pimolas cut in small pieces, mix well, pack in a greased bread pan, and bake in a moderate oven half an hour. Serve with Tomato Sauce (see No. 203). 250.--BAKED CABBAGE Cut a small white cabbage in inch pieces, soak in cold water half an hour, and drain; parboil ten minutes, place in greased baking dish, cover with one cup of White Sauce (see No. 207), and one-half cup of Buttered Crumbs (see No. 472); bake in a moderate oven half an hour. 251.--CABBAGE COOKED IN MILK Put a small white cabbage through the food chopper, using the coarse cutter; soak in cold water half an hour, drain, cover with equal parts of milk and water, and cook uncovered about twenty-five minutes, or until cabbage is tender. Season with salt and pepper. 252.--BRAISED CELERY 1 quart celery cut in 2-inch lengths 2 tablespoons flour 2 tablespoons bacon fat 2 cups stock 1 tablespoon grated onion Cook celery, bacon fat, and onion in the frying pan for ten minutes; dredge with flour, put in baking dish, add stock (first rinsing frying pan with a little of it), cover, and bake in a moderate oven an hour and a half. Serve on toast. Add salt to stock if necessary. 253.--CREAMED CELERY ROOT (Celeriac) WITH CHEESE Peel celery root, cut in half-inch cubes, and cook until tender in boiling salted water, to which a tablespoon of vinegar has been added. To three cups of root add one and one-half cups of White Sauce (see No. 207); put into a baking dish, sprinkle with a third of a cup of grated cheese, and place in a hot oven until cheese melts. Celery may be used in place of celery root. 254.--SOUTHERN CORN PUDDING 1 tablespoon bacon fat 1 egg well beaten 1/2 green pepper chopped 1 cup milk 1 slice onion chopped 1/2 teaspoon salt 1 can corn chopped 1/4 teaspoon paprika 2 tablespoons dried bread crumbs 2 slices bacon chopped fine Cook pepper and onion in bacon fat five minutes; add corn, crumbs, egg, milk, and seasonings; pour into a greased baking dish, sprinkle with the chopped bacon, and bake in a slow oven until firm, or about twenty-five minutes. 855.--CUCUMBERS SAUTÉED Peel two cucumbers, cut in halves crosswise, slice in one-third-inch slices lengthwise, and soak in salted water for one hour; drain, dry, dip in flour seasoned with salt and pepper, and sauté in hot fat until brown. Serve on toast. 256.--CARROTS SAUTÉED Select very small carrots; wash, scrape, and cook until tender in boiling salted water. Drain, dredge with flour, and sauté in fat until brown. 257.--CARROTS VINAIGRETTE 4 cups carrots cut in half-inch cubes 3/4 cup brown sugar 1/2 cup vinegar 1 tablespoon shortening Cook carrots in boiling salted water until tender, and drain; heat vinegar, sugar, and shortening to the boiling point, add carrots, and cook slowly half an hour, stirring occasionally. 258.--BAKED EGG PLANT 1 small egg plant 1/4 teaspoon paprika 1 onion finely chopped 1/2 cup boiling water 1 cup soft stale bread crumbs 2 tablespoons butter 1 teaspoon salt Pare and slice egg plant, cut into half-inch cubes, soak in cold salted water half an hour, and drain; mix with onion, crumbs, and seasonings, and put into a greased baking dish; add boiling water, dot over with butter, and bake one hour in a moderate oven. 259.--FRIED EGG PLANT Cut a small egg plant in one-third-inch slices; pare; cut each slice in quarters; soak in cold salted water for half an hour; drain; season with pepper and salt, dip in crumbs, then in egg, and then in crumbs again; and fry in deep fat about three minutes. Or dip in flour and sauté in butter. 260.--EGG PLANT JULIENNE Cut egg plant in two-inch slices, and pare; cut into quarter-inch vertical slices, and cut slices into quarter-inch strips; soak in cold salted water for half an hour; drain; dry, and fry in deep fat about three minutes. 261.--CREAMED LEEKS Cut off tops of two bunches of leeks, and soak in cold water ten minutes; drain, and cook in boiling salted water about twenty minutes, or until tender; drain, and serve with White Sauce (see No. 207). The tops may be used for flavoring soups. 262.--ONIONS IN POTATO NESTS 1 quart small white onions 1/8 teaspoon pepper 1 tablespoon butter 1 tablespoon butter 6 potatoes 1/4 cup hot milk 1/3 teaspoon salt 1 tablespoon chopped parsley Peel onions and cook in boiling salted water about one hour, or until tender; drain, and add butter. Pare, boil, and mash potatoes, season with pepper and salt, add butter and hot milk, and beat until light; shape potato into small nests with a spoon, or force through a bag and a rose tube. Fill with onions and sprinkle with parsley. 263.--GREEN PEAS (Canned) Remove from can and rinse with cold water; put in saucepan, cover with cold water, bring to boiling point, and drain. Season with one-half teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter, and two tablespoons of milk. 264.--PEAS AND LETTUCE 1 head lettuce 1 tablespoon butter 1/2 cup stock or water 1 tablespoon flour 3/4 teaspoon salt 1 can peas 1/8 teaspoon pepper 1 sprig mint 1 teaspoon sugar Wash lettuce, drain, and chop; add stock and salt, and simmer half an hour; add pepper and sugar, and thicken with butter and flour blended together; add peas drained from their liquor, and mint, and simmer ten minutes. Remove mint before serving. 265.--STUFFED GREEN PEPPERS 6 green peppers 1/2 cup tomatoes 2 tablespoons bacon fat 1/2 teaspoon salt 1 teaspoon grated onion 1/4 cup buttered crumbs 1 cup cooked rice Cut off one inch of the tops of peppers, and chop the tops; remove seeds and veins from peppers, scald with boiling water, and drain; cook chopped pepper with onion in the bacon fat for five minutes; add rice, tomatoes, and salt; fill peppers, cover with crumbs, place in a baking dish or in individual ramekins, and bake in a moderate oven half an hour. 266.--BOILED POTATOES Wash potatoes, pare as thin as possible, remove the eyes, and soak in cold water from fifteen minutes to one hour, according to the age of the potato; cook in boiling salted water about half an hour, or until tender, allowing one tablespoon of salt to two quarts of boiling water. Drain, and dry on the back of the range or in the front of the oven with the door open. Serve very hot in an uncovered dish. 267.--BAKED POTATOES Select medium-sized potatoes, scrub well, place in tin pan, and bake in a hot oven for about forty minutes. 268.--CREAMED POTATOES 2 cups raw potato balls 1 cup White Sauce (see No. 207) or half-inch cubes 1 teaspoon finely chopped parsley 1 slice onion Cook potatoes with the onion in boiling salted water until tender; drain; remove the onion, mix with sauce, and sprinkle with parsley. If potato balls are used, cover unused potato with water and save for soup. 269.--POTATO CROUTONS Cut potatoes in one-third-inch cubes, rinse with cold water, dry in a towel, and fry about two minutes in deep fat. 270.--FRENCH FRIED POTATOES Wash and pare medium-sized potatoes, cut in eighths lengthwise, and soak in cold water for half an hour; drain, dry, and fry in deep fat about seven minutes; drain on soft paper, and sprinkle with salt. Cook only one layer in the basket at a time. 271.--HASHED BROWN POTATOES Melt in the frying pan four tablespoons sausage fat, beef drippings, or other fat; add two cups chopped boiled potatoes, season, and cook slowly twenty minutes, or until well browned; fold double, and garnish with parsley. 272.--LYONNAISE POTATOES 4 boiled potatoes 2 tablespoons sausage fat 1/2 teaspoon salt 2 slices onion finely chopped 1/8 teaspoon pepper Cut potatoes in half-inch cubes, and season with salt and pepper; put fat in frying pan, add onion, and cook slowly for ten minutes; add potatoes, stir well, and cook for ten minutes without browning. 273.--PAN-ROASTED POTATOES (Franconia) Prepare potatoes as for boiling (see No. 266), boil ten minutes, drain, and cook in roasting pan with meat about forty minutes; baste often with fat in pan. 274.--SCALLOPED POTATOES WITH CHEESE Wash and pare four potatoes, cut in very thin slices, put half of them in a greased baking dish; dredge with flour, sprinkle with salt, pepper, and two tablespoons grated cheese; repeat; cover with hot milk, and bake in a moderate oven one hour, or until potatoes are tender. Very old potatoes should not be used in this way. 275.--SCALLOPED POTATOES WITH PEPPERS AND CHEESE 1 quart half-inch potato cubes 1/2 teaspoon salt 1 onion chopped 1/2 teaspoon paprika 2 tablespoons bacon fat 2 canned red peppers 4 tablespoons flour 1/2 cup grated cheese 2 cups hot milk 1/2 cup buttered crumbs Cook potatoes and onion in boiling salted water twenty minutes, and drain; melt bacon fat, add flour, and blend well; add milk and stir until smooth; add salt, paprika, peppers chopped, and cheese; mix with potatoes; turn into a greased baking dish, cover with Buttered Crumbs (see No. 472), and bake fifteen minutes, or until brown. 276.--STUFFED POTATOES WITH CHEESE AND BACON 4 large potatoes 1/4 teaspoon paprika 4 tablespoons grated cheese 1/4 cup hot milk 3/4 teaspoon salt 4 slices bacon Wash potatoes and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk, beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp. 277.--STUFFED POTATOES WITH NUTS AND CHEESE 4 hot baked potatoes 1/2 tablespoon butter 1/4 cup nuts chopped fine 1/2 teaspoon salt 1/4 cup grated cheese 1/4 teaspoon pepper 1/4 cup milk Butter and paprika Cut potatoes in halves, lengthwise, remove potato, and mash; add nuts, cheese, milk, butter, and seasonings, and beat until very light; refill shells, heaping mixture in the center, make a slight depression with spoon, put in a small bit of butter, sprinkle with paprika, and brown in a hot oven. 278.--FRENCH FRIED SWEET POTATOES Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt. 279.--GLAZED SWEET POTATOES Cut cooked sweet potatoes in one-third-inch slices lengthwise, put in a greased dripping pan, brush with melted butter or drippings, sprinkle thickly with brown sugar, and bake in a hot oven until glazed with melted sugar. 280.--SWEET POTATO CUSTARD 3 cooked sweet potatoes 1/4 nutmeg grated 2 eggs 1/4 cup brown sugar 1/3 teaspoon salt 1 quart milk Force potatoes through a ricer; beat the eggs and milk with potato; add other ingredients, pour into buttered baking dish or cups, and bake in a slow oven until firm. 281.--STUFFED SWEET POTATOES 3 medium-sized baked sweet potatoes 1 tablespoon butter 1/2 teaspoon salt 1/4 cup milk 1/8 teaspoon pepper Powdered sugar Cut baked potatoes in halves lengthwise; mash potatoes, add salt, pepper, butter, and milk, and beat well; fill potato shells lightly, sprinkle thickly with sugar, and bake in a hot oven until brown. Sliced marshmallows may be used instead of sugar. 282.--CREAMED SALSIFY (Oyster Plant) Cut off the tops of a bunch of salsify; scrape, cut in quarter-inch slices, and keep white by putting in cold water with a tablespoon of vinegar in it until ready to cook; drain; cook in boiling salted water about twenty-five minutes, or until tender; drain, and mix with one cup of White Sauce (see No. 207). 283.--SPINACH Pick over spinach, and wash well in several waters; put in kettle without water, cover, and cook about half an hour, or until tender; chop fine and season with salt, pepper, and butter. A thin slice of fat salt pork or a tablespoon of bacon fat may be cooked with spinach if preferred. In that case, omit butter. Or cook in ham or corned beef stock, drain, and season only with pepper. Garnish with thin slices of hard-cooked egg, or sprinkle with the yolk of egg pressed through a sieve. 284.--BAKED WINTER SQUASH Cut half a small squash into four pieces, scrape out seeds and stringy part, put in a pan, shell side up, and bake in a hot oven about forty minutes. Remove from shell with a spoon, press through a sieve, season with salt, pepper, and butter, and serve. Or put in a greased baking dish, cover with Buttered Crumbs (see No. 472), and bake until crumbs are brown. 285.--PLYMOUTH SUCCOTASH 1/2 cup dried Lima beans 1/8 teaspoon pepper Corned beef stock 3/4 cup corned beef cut in small pieces 1/2 can corn Soak beans over night, drain, cover with cold water, and cook one hour; drain, cover with stock, and cook until tender; add corn, pepper, and meat, and simmer ten minutes. Add salt if necessary. Any stock or left-over bits of meat may be used. 286.--BAKED TOMATOES Cut four tomatoes in halves crosswise, sprinkle with salt and pepper, and cover with buttered crumbs; bake in a hot oven about twenty minutes, and serve with Mustard Pickle Sauce (see No. 200) or cooked salad dressing. 287.--TOMATO CUSTARD 1 can tomatoes 4 cloves 1 cup water 1/2 bay leaf 1-1/4 teaspoons salt 2 tablespoons sugar 1/4 teaspoon pepper 1/4 cup cracker dust 2 slices onion 2 eggs Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; add crumbs and slightly beaten eggs, and bake in greased custard cups about twenty minutes, or until firm; turn out on platter and pour Cheese Sauce (see No. 188) around them. 288.--FRIED GREEN TOMATOES Wipe tomatoes, cut in thick slices, season with salt and pepper, dip first in flour, then in egg, then in crumbs, and fry in deep fat until brown. Or season, dip in flour only, and sauté in butter. 289.--STEWED TOMATOES 1 can tomatoes, or 1/4 teaspoon pepper 6 ripe tomatoes 1/4 teaspoon soda 1 teaspoon salt 1 tablespoon butter 1 teaspoon sugar 1/2 cup bread crust crumbs Put tomatoes in a stew pan; if fresh tomatoes are used, scald, peel, and cut in pieces. Add seasonings, except pepper, and cook slowly for thirty minutes; add butter and crumbs just before serving. 290.--STUFFED TOMATOES Select six medium-sized tomatoes; cut a thin slice from the top of each, and remove the pulp; rub slices through a sieve, and add to pulp; add one cup soft stale bread crumbs, one teaspoon salt, one teaspoon Worcestershire sauce, and one tablespoon tomato ketchup; mix well, fill tomatoes, cover with Buttered Crumbs (see No. 472), and bake in a moderate oven half an hour. 291.--CREAMED WHITE TURNIPS Cook two cups of half-inch cubes of white turnip in boiling salted water half an hour, or until tender; drain, and mix with one cup of White Sauce (see No. 207). 292.--VEGETABLE HASH 2 cups cooked cabbage 1/8 teaspoon pepper 1 cup cooked potatoes 1 teaspoon salt 1 cup cooked turnips 2 tablespoons beef drippings 1 cup cooked beets 1/3 cup stock or water 1 tablespoon grated onion Mix vegetables and seasonings; melt fat in frying pan, add vegetables and stock; cook slowly half an hour. Fold, and serve on a hot dish. If vegetables are left from a boiled dinner, omit salt. FOOTNOTES: [8] For cooking common vegetables for which recipes are not given in this chapter, see Time Table for Cooking (page 240). CHAPTER XIV CEREALS, MACARONI, AND RICE 293.--CORN MEAL MUSH 3-1/2 cups boiling water 1 cup fine corn meal 1 teaspoon salt Add meal to boiling salted water by sifting it slowly through the fingers, while stirring rapidly with the other hand. Boil for ten minutes, and cook over hot water for two hours. Serve hot as a cereal. Or pour into one-pound baking powder boxes to cool; slice, dip in flour, and sauté in butter; or dip in egg and crumbs, and fry in deep fat. Serve either for breakfast, or as an accompaniment to roast pork, or, with sirup, for dessert. 294.--STEAMED HOMINY 4 cups boiling water 1 cup fine hominy 1 teaspoon salt Put salt and boiling water in top of double boiler, place in direct contact with range, sift in hominy slowly, and boil for ten minutes, stirring often; cover, and cook over hot water two hours. 295.--SCALLOPED MACARONI AND CHEESE 1-1/2 cups elbow macaroni 1/2 cup cheese cut fine 1 onion 1/4 teaspoon mustard 1 cup White Sauce (see No. 207) 1/3 cup Buttered Crumbs (see No. 472) Cook macaroni and onion in boiling salted water until tender, and drain; remove onion, add cheese and mustard to sauce and mix with macaroni; turn into a greased baking dish, cover with crumbs, and bake in a moderate oven until crumbs are brown. 296.--NOODLE PASTE 1 egg 1/4 teaspoon salt 1 tablespoon water Bread flour Beat egg slightly, add water, salt, and flour enough to make a very stiff dough; knead well for three minutes, adding flour if necessary. Roll out as thin as possible; cut in fancy shapes with small vegetable cutter; or roll like a jelly roll and cut thin slices from the end. Cook in soup, or in boiling salted water. If served as a vegetable, season with butter, salt, and pepper, or serve with White Sauce (see No. 207). 297.--NOODLE BALLS (for Soup) Roll Noodle Paste (see No. 296) very thin, fold double, and cut with small round vegetable cutter, or end of pastry tube; fry in deep fat until puffed into balls. Drain on soft paper. 298.--SCOTCH OATMEAL 4 cups boiling water 1 cup oatmeal 1 teaspoon salt Put water and salt in top of double boiler, place in direct contact with range, sift in oatmeal slowly, and boil for five minutes, stirring often; cover, and cook over hot water four hours, or cook on back of range over night. 299.--POLENTA WITH CHEESE 2 cups boiling water 1 cup corn meal 2 cups milk 1 cup cheese grated, or soft cheese cut fine 1 teaspoon salt Heat water and milk to the boiling point, add salt, and sift in corn meal very slowly. Cook over hot water two hours, or put into a fireless cooker for three hours. When cooked, add cheese, pour into a shallow pan until half an inch thick. When cold, cut into two-inch squares, dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. Or roll in flour and sauté in butter. Mustard, cayenne, Worcestershire sauce, etc., may be added if desired. 300.--POLENTA WITH DATES Prepare recipe for Polenta with Cheese (see No. 299), using in place of the cheese one and a half cups of dates, which have been washed, stoned, and cut in pieces. Serve hot as a cereal or dessert, or in any way in which mush is served. Cooked dried peaches, apricots, prunes, or figs may be substituted for dates. 301.--FRENCH FRIED POLENTA Prepare recipe for Polenta with Cheese (see No. 299); pour into a shallow pan until two-thirds of an inch thick; cool; cut into strips about three inches long; dip first in crumbs, then in egg, and then again in crumbs; and fry in deep fat. 302.--SPANISH POLENTA 4 cups boiling water 1 green pepper 1 teaspoon salt 1 cup corn meal 1 onion 1 cup cheese cut fine Add salt to boiling water; add onion and pepper chopped fine; sift in corn meal very slowly, stirring all the time. Cook over hot water for two hours; add cheese, and serve hot with Tomato Sauce (see No. 203). 303.--BAKED RICE AND HAM 1/2 cup rice 1/2 cup cooked ham finely chopped 2-1/2 cups stock or water 1 tablespoon onion finely chopped 2 cups milk 2 tablespoons carrot finely chopped Wash rice, place in greased baking dish; add liquid, ham, vegetables, and salt if necessary. Bake slowly for three hours, stirring occasionally during the first hour. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham. Serve with boiled spinach or dressed lettuce. 304.--BOILED RICE Wash one cup rice, and add slowly to two quarts of boiling salted water, allowing one tablespoon of salt; cook until tender, pour into strainer, rinse with boiling water, and put in oven or on back of range for a few minutes, until the grains separate. Very old rice is improved by soaking in cold water for an hour or two before cooking. Corned beef or ham stock may be used in place of salted water. 305.--RICE AND COCONUT LOAF 2 cups cooked rice 1/4 teaspoon paprika 1 cup stewed and strained tomatoes 1/4 teaspoon mustard 1 tablespoon grated onion 1 can grated coconut 2 teaspoons salt 2 tablespoons melted bacon fat 1 egg slightly beaten Mix all ingredients except the bacon fat; put into a deep greased pan, cover with bacon fat, and bake in a slow oven one hour. 306.--RISOTTO 1/2 cup rice 1 onion chopped 1 cup boiling water 1 green pepper chopped 1 teaspoon salt 1/2 can tomatoes 3 tablespoons bacon fat 1/4 teaspoon paprika Cook rice with boiling water and salt in top of double boiler twelve minutes, cook onion and pepper in bacon fat ten minutes, stirring often; add tomatoes and paprika, mix with rice, and cook forty-five minutes. 307.--STEAMED SAMP 1/2 cup samp 3/4 teaspoon salt 2-1/2 cups boiling water Wash samp, soak over night in cold water, and drain; put boiling water and salt in top of double boiler, and place directly on the range; add samp slowly, and boil five minutes; place over hot water and cook for four hours. 308.--CORN MEAL AND BEEF SCRAPPLE 3-1/2 cups corned beef stock 1 cup corned beef cut in small pieces 1 cup corn meal Cook meal in stock as directed in Corn Meal Mush (see No. 293), add meat, and pour into a deep bread pan; when cold, either slice and serve cold, or dip in flour and sauté in butter, or dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. If stock is very salt, dilute with water or milk. Any kind of stock or meat may be used in place of corned beef. 309.--WHEAT AND SAUSAGE SCRAPPLE 3-3/4 cups boiling water 1 cup Cream of Wheat 1 teaspoon salt 1/2 pound link sausage Stir wheat slowly into boiling salted water, cook five minutes, place over hot water, and cook half an hour. Cook sausages in frying pan until brown, cut into half-inch pieces, add to mush, and pour into deep pan to cool. Serve sliced cold, sautéed, or fried. 310.--BAKED SPAGHETTI AND HAM 2 cups cooked spaghetti 1-1/2 cups White Sauce (see No. 207) 3/4 cup cooked ham finely chopped 2 tablespoons tomato ketchup 1 hard-cooked egg chopped 1/2 cup Buttered Crumbs (see No. 472) Put half of spaghetti into a greased baking dish; mix ham and egg, and add half of it to spaghetti; mix sauce and ketchup, and pour half of it over ham; repeat; cover with crumbs, and bake in a hot oven about fifteen minutes. 311.--CREOLE SPAGHETTI 2 cups spaghetti broken in 2-inch pieces 1 cup tomatoes 1 onion chopped fine 1/2 teaspoon salt 1 green pepper chopped fine 1/2 teaspoon paprika 3 tablespoons bacon fat Cook spaghetti in boiling salted water until tender, and drain; cook onion and pepper in bacon fat for ten minutes, stirring often; add tomatoes and seasonings, put in top of double boiler, add spaghetti, and cook half an hour. Macaroni may be used in place of spaghetti. 312.--ITALIAN SPAGHETTI 2 cups spaghetti broken in 2-inch pieces 1/2 bay leaf 1/2 onion 1 can condensed tomato soup 4 cloves 1/4 cup grated cheese Cook spaghetti in boiling salted water with the onion, cloves, and bay leaf until tender; drain, remove onion, cloves, and bay leaf; add soup and cheese, and heat to boiling point. One-half can tomatoes seasoned, stewed until thick, and pressed through a sieve, may be used in place of soup. Macaroni may be used in place of spaghetti. CHAPTER XV CROQUETTES AND FRITTERS[9] 313.--TO CLARIFY FAT Melt fat, add one pared and sliced raw potato, a pinch of soda, and a tablespoon of water; heat slowly, and cook until fat stops bubbling; strain through double cheesecloth. 314.--TO TRY OUT FAT Cut any surplus fat into pieces, put into double boiler, cover, cook slowly until fat is extracted, and strain through double cheesecloth. 315.--CRUMBS FOR FRIED FOOD Dry left-over bits of bread in a slow oven, put through food chopper, using finest cutter, and sift through a coarse sieve. Keep in covered jars. 316.--EGG FOR DIPPING FRIED FOOD Break egg into a soup plate or similar shallow dish, beat enough to mix yolk and white, and add one-fourth cup of cold water or one-third cup of milk. Coat food thoroughly to prevent soaking fat. 317.--CHEESE BALLS 1-1/2 cups cheese cut fine 1/4 teaspoon mustard 1 tablespoon flour 1/4 teaspoon paprika 1/4 teaspoon salt Whites of 2 eggs beaten stiff Mix in order given, shape in balls about one inch in diameter, roll in sifted crumbs, and fry in deep fat until brown. Drain on soft paper, and serve hot. Serve with the salad course or as a savory. 318.--CHEESE CROQUETTES 3 tablespoons shortening 1/4 teaspoon paprika 1/3 cup bread flour 1/4 teaspoon mustard 1 cup hot milk Few grains cayenne 1/4 teaspoon salt 1 cup cheese cut fine Melt shortening, add flour; add hot milk, and stir until smooth and thick; add seasonings and cheese, and pour into a shallow dish to cool. Shape into small pyramids, roll in sifted crumbs, dip in egg, and again in crumbs, and fry in deep fat until brown. Serve immediately. 319.--FISH CROQUETTES 2 cups cold flaked fish Salt and cayenne 1 tablespoon lemon juice 1 cup Croquette Sauce (see No. 192) Few drops onion juice Use remnants of baked or boiled fish, sprinkle with lemon and onion juice, dust lightly with salt and cayenne, and mix with sauce. When cold, shape into small croquettes or cutlets, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat one minute. 320.--MEAT CROQUETTES To two cups of cooked meat cut in small pieces add one teaspoon of Worcestershire sauce and a few drops of onion juice; mix with one cup of Croquette Sauce (see No. 192) and put on ice until cold. Shape into small croquettes or cutlets, roll in crumbs, dip in egg, and again in crumbs, and fry in hot deep fat. Any left-over meat may be used. 321.--POTATO AND BEAN CROQUETTES 2 cups cold baked beans 1 tablespoon Worcestershire or 1 cup mashed potato Brand's A 1 sauce 1/4 teaspoon paprika Salt if needed Press beans through a sieve, add potato and seasonings, mix well, and shape into small pyramids. Roll in crumbs, dip in egg, roll in crumbs again, and fry in hot deep fat. Drain on soft paper, and serve with Tomato Sauce (see No. 203). 322.--RICE CROQUETTES 1 egg slightly beaten 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 2 tablespoons cold water 1/4 teaspoon onion juice 2 cups cooked rice 1 tablespoon tomato ketchup Mix in order given; shape into small pyramids, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat. 323.--RICE AND RAISIN CROQUETTES 1/2 cup rice 1 cup hot milk 1 cup boiling water 1 tablespoon butter 1 teaspoon salt 2 tablespoons sultana raisins Wash rice, stir into boiling salted water, and boil five minutes, add milk, butter, and raisins, and cook over hot water about twenty-five minutes, or until rice is tender. Shape into small pyramids, dip in egg and crumbs, and fry in hot deep fat. Serve with Currant Jelly Sauce (see No. 608) or Lemon Sauce (see No. 613). 324.--SALMON AND POTATO CROQUETTES Rinse a can of salmon with boiling water, and separate into flakes; mix with two cups of hot, well-seasoned mashed potatoes, and a tablespoon of finely chopped mixed pickles. Shape into small croquettes, dip in crumbs, egg, and then in crumbs again, and fry in hot deep fat one minute. 325.--SLICED APPLE FRITTERS 1 cup flour 1 egg well beaten 1/4 teaspoon salt 1/2 cup cold water 1 tablespoon sugar 3 tart apples Mix and sift flour, salt, and sugar; add egg and water, and beat well; pare, core, and cut apples into half-inch slices; dip in batter until well coated, and fry in hot deep fat; drain on soft paper, and dust with powdered sugar. Serve with roast pork or sausage, or serve with a liquid sauce as an entrée or a dessert. 326.--BANANA FRITTERS 1 cup flour 1 egg well beaten 1-1/2 teaspoons baking powder 1/4 cup cold water 1/4 teaspoon salt 2 bananas 1 tablespoon powdered sugar Mix and sift dry ingredients, add egg and water, and beat well; press bananas through a sieve, add to batter, and drop from a tablespoon into hot deep fat; drain on soft paper, dust with powdered sugar, and serve with Currant Jelly Sauce (see No. 608), or Lemon Sauce (see No. 613), either as an entrée or as a dessert. 327.--CORN FRITTERS 1 can corn 1 teaspoon salt 1/2 cup dried and sifted crumbs 1 teaspoon baking powder 1 egg well beaten 1 tablespoon flour 1/2 cup milk Chop the corn, and add other ingredients in order given. Drop from a tablespoon into hot deep fat and fry until brown. Or sauté in a hot greased frying pan. 328.--CRANBERRY FRITTERS 1 egg well beaten 1 cup flour 1/4 teaspoon salt 1-1/2 teaspoons baking powder 2 tablespoons sugar 1/2 cup chopped cranberries 1/4 cup water Mix in order given; drop from a tablespoon into hot deep fat, cook about three minutes, drain on soft paper, and dredge with powdered sugar. 329.--RICE AND CURRANT FRITTERS 1 cup flour 1 egg well beaten 1-1/2 teaspoons baking powder 1/3 cup cold water 1/3 teaspoon salt 1 cup cooked rice 2 tablespoons sugar 2 tablespoons washed currants 1/4 teaspoon nutmeg Mix and sift dry ingredients; add egg and water, and beat well; add rice and currants, and drop from a tablespoon into hot deep fat; drain on soft paper, and serve with Currant Jelly Sauce (see No. 608), Orange Marmalade Sauce (see No. 616), or Lemon Sauce (see No. 613). 330.--SALMON FRITTERS 1-1/3 cups flour 2/3 cup water 1/4 teaspoon salt 1/4 teaspoon paprika 2 teaspoons baking powder 1/4 teaspoon onion juice 1 egg well beaten 1/2 can salmon chopped fine Sift flour, salt, and baking powder; add egg, water, and seasonings, and beat well; add salmon, and drop from a tablespoon into hot deep fat; cook until brown, drain on soft paper, and serve with Sauce Tartare (see No. 202) or Tomato Sauce (see No. 203). 331.--DOUGHNUTS 2 cups flour 1/2 cup sugar 2-1/2 teaspoons baking powder 1 egg well beaten 3/4 teaspoon salt 1/2 cup milk 1/2 teaspoon nutmeg 1 tablespoon melted shortening Mix and sift dry ingredients; add egg, milk, and shortening, and mix well; chill, and roll out on a floured board until half an inch thick; cut, and fry in hot deep fat. A little more flour may be necessary, but the dough should be as soft as can be handled easily. 332.--SMALL TEA DOUGHNUTS Follow recipe for Doughnuts (see No. 331), roll mixture very thin, cut with a two-inch doughnut cutter, fry, and dust with powdered sugar. Or fry the cut-out centers of large doughnuts, and roll in powdered sugar. 333.--FRIED JAM CAKES Roll doughnut mixture very thin, and cut with a three-inch cookie cutter; put a teaspoon of jam on one half, moisten the edges with water, fold double, press edges firmly together, and fry in hot deep fat. Dust with powdered sugar. FOOTNOTES: [9] See Temperatures for Frying (page 242). CHAPTER XVI SALADS AND SALAD DRESSINGS 334.--COOKED SALAD DRESSING 1-1/2 cups hot milk 2 tablespoons sugar 2 beaten eggs 2 teaspoons mustard 1 tablespoon salt Dash of cayenne 3 tablespoons flour 1/2 cup hot vinegar Mix dry ingredients, add to egg, and stir into the hot milk; add vinegar slowly, and cook over hot water for ten minutes, stirring constantly at first. Cool, put into a preserve jar, cover, and keep in a cool place. Whipped cream may be added, if desired, before using. Allow one cup for the whole recipe. Two tablespoons of melted butter or salad oil may be added, but recipe is very good without either. 335.--COOKED SALAD DRESSING (Evaporated Milk) 1/2 teaspoon salt 1 beaten egg 1 teaspoon mustard 1 tablespoon melted butter 1-1/2 teaspoons sugar 1/3 cup evaporated milk 1-1/2 teaspoons flour 2/3 cup hot water Few grains cayenne 1/4 cup vinegar Mix in order given, and cook over hot water for ten minutes, stirring constantly at first. 336.--CURRANT JELLY DRESSING 1/4 cup currant or any other tart jelly Juice of 1/2 lemon 2 tablespoons candied ginger chopped Dash of cayenne 4 tablespoons oil Melt the jelly, add ginger, cool slightly; add oil, lemon juice, and cayenne. 337.--DEVILLED HAM DRESSING 1 egg 1/4 teaspoon salt 1 small can devilled ham 1/8 teaspoon pepper 1/2 cup vinegar 1/4 teaspoon mustard 1/4 cup water 1/4 teaspoon cornstarch Beat egg, add ham, vinegar, and water; mix salt, pepper, mustard, and cornstarch; add to ham mixture; and cook over hot water ten minutes. 338.--FRENCH DRESSING 2/3 cup oil 1/2 teaspoon pepper 1/3 cup vinegar 1/4 teaspoon mustard 1-1/4 teaspoons salt 1 teaspoon powdered sugar Put the ingredients in a pint preserve jar; fasten the cover, chill, and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard. Curry, Brand's A 1 sauce, Worcestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor. 339.--MAYONNAISE DRESSING Yolk of 1 egg 1/2 teaspoon paprika 1 teaspoon salt 1 cup salad oil 1/2 teaspoon powdered sugar 2 tablespoons vinegar 1 teaspoon mustard 1 tablespoon lemon juice Beat the egg yolk; add the seasonings; add oil, a few drops at a time, until mixture thickens; mix vinegar and lemon juice, and add in small quantities, alternating with the oil; as the oil thickens the dressing, dilute with the acid, leaving the finished dressing thick. It is important to have ingredients and utensils cold. 340.--POTATO MAYONNAISE 1/2 cup mashed potatoes 1/2 teaspoon Worcestershire sauce 2 tablespoons oil 1/4 teaspoon salt 3 tablespoons vinegar 1/4 teaspoon mustard 1 teaspoon horseradish 1/4 teaspoon sugar Mix in order given and serve with vegetable salad or cold meat. 341.--RUSSIAN DRESSING To Mayonnaise Dressing (see No. 339) add one-third cup of thick chili sauce. Cooked salad dressing may be used in place of mayonnaise. 342.--SOUR CREAM DRESSING 1/2 cup sour cream 1 teaspoon powdered sugar 1/4 teaspoon salt 3 tablespoons chili sauce Beat cream until stiff; add salt, sugar, and chili sauce. 343.--QUICK MAYONNAISE 3 tablespoons butter 1/2 teaspoon sugar 1/2 teaspoon salt 3 tablespoons oil 1/2 teaspoon mustard 1 tablespoon vinegar 1/4 teaspoon paprika 1 egg Cream butter, add seasonings, and when well mixed add oil all at once; mix well, add vinegar; mix well, add the well-beaten egg yolk, and fold in the stiffly beaten white of egg. Do not chill. 344.--UNCOOKED SALAD DRESSING (Condensed Milk) 2 eggs beaten 1-1/2 teaspoons salt 1 can condensed milk 1-1/2 teaspoons mustard 1/4 cup melted butter Dash of cayenne 1 cup vinegar Mix, and beat with egg beater until thickened. 345.--CHICKEN SALAD 2 cups cold cooked chicken Lettuce 2 cups celery cut fine 1 hard-cooked egg Salad dressing Cut remnants of chicken in small pieces and mix with celery and salad dressing; arrange on lettuce leaves and garnish with dressing and egg thinly sliced. Cabbage and a little celery salt may be used in place of celery. 346.--CORONADO SALAD 1 can tuna fish Cooked Dressing (see No. 334) 2 cups shredded cabbage 2 tablespoons tomato ketchup 1 green pepper cooked and shredded Flake fish; shred cabbage very fine; cut pepper in halves, remove seeds, cook in boiling water ten minutes, and shred in inch lengths; mix, arrange on lettuce, and dress with boiled dressing, to which the ketchup has been added. Garnish with parsley or pimiento. 347.--MEAT AND POTATO SALAD 1-1/2 cups cooked meat cut fine 1/2 teaspoon salt 1-1/2 cups cooked potato cut fine 2 tablespoons finely chopped pickle 1/2 cup celery cut fine Salad dressing Mix in order given, cover with dressing, and garnish with sliced pickles and celery tops. White cabbage may be used in place of celery. 348.--SALMON SALAD 1 can salmon 2 finely chopped pickles 1 cup cooked potato cubes Cooked Dressing (see No. 334) 1 cup shredded lettuce Lettuce Rinse salmon with boiling water, and separate into flakes; mix with potato, lettuce, and pickles, arrange on lettuce, and cover with dressing. Garnish with sliced hard-cooked egg and parsley. 349.--SHRIMP SALAD 1 pint cooked shrimps 3/4 cup salad dressing 1 cup chopped white cabbage 1 head lettuce 2 tablespoons capers Clean shrimps and break in pieces, reserving a few of the largest; mix with cabbage, capers, and dressing, and serve in lettuce nests. Garnish with whole shrimps. Canned shrimps may be used. 350.--TUNA FISH SALAD 1 can tuna fish Salad dressing 2 cups cooked potato cubes Lettuce 1/2 cup cooked beet Flake tuna fish, mix with potatoes cut into fine cubes, and the beet cut into inch shreds; arrange on lettuce or any crisp salad green; and dress with Cooked Dressing (see No. 334) or Mayonnaise (see No. 339). 351.--BAKED BEAN SALAD 2 cups cold baked beans 1 cup Cooked Dressing (see No. 334) 1 cup cooked potato cubes 2 tablespoons tomato ketchup 1/2 cup chopped cooked beet 2 tablespoons chopped pickle Mix beans, potato, and beets; add ketchup and pickle to dressing, mix with vegetables, and serve on lettuce or any crisp salad green. Garnish with radishes. 352.--BERMUDA ONION SALAD 6 Bermuda onions 1/2 bay leaf 2 quarts boiling water Small piece lemon peel 1 dozen pepper corns Lettuce 4 cloves French Dressing (see No. 338) 1/2 teaspoon salt Peel and quarter onions, and cook in boiling water with seasonings until tender; drain, cool, arrange on lettuce, and cover with dressing. Garnish with red radishes. 353.--CABBAGE AND BEET SALAD 3 cups shredded cabbage 2 tablespoons vinegar 3 beets finely chopped 1/4 teaspoon white mustard seed 1/4 teaspoon salt Cooked Dressing (see No. 334) Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small white cabbage leaves, and dress with cooked dressing. Garnish with parsley. 354.--CABBAGE AND CRANBERRY SALAD 3 cups finely shredded white cabbage 1/2 cup chopped cranberries 1/2 cup finely shredded celery Mix with Cooked Dressing (see No. 334), and garnish with celery tops and whole cranberries. 355.--CELERY ROOT SALAD 2 cups Creamed Celery Root (see No. 253) 1 cup shredded white cabbage 1 cup chopped apple Mix, and serve on lettuce with Cooked Dressing (see No. 334) or Mayonnaise Dressing (see No. 339). 356.--DUTCH POTATO SALAD 6 boiled potatoes 1/4 teaspoon celery seed 1/2 onion finely chopped 1/4 teaspoon white mustard seed 1 teaspoon salt 1/4 cup bacon fat 1/4 teaspoon pepper 1/2 cup hot vinegar Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let stand until cold, and serve on any crisp salad green. Garnish with pickled beet. 357.--LEEK SALAD Cut leeks in half-inch slices and cook in boiling salted water until tender; drain, chill, and serve on lettuce with French Dressing (see No. 338); sprinkle with chopped parsley and paprika. 358.--PEPPER AND CABBAGE SALAD 1/2 small white cabbage 1 red pepper 1 green pepper Salad dressing Shred cabbage into fine inch shreds; remove seeds and veins from peppers, and cut into fine shreds. Mix with dressing and arrange on small inner cabbage leaves. Garnish with parsley and strips of red pepper. 359.--POTATO SALAD 6 potatoes 1/2 teaspoon salt 1 onion 1/2 teaspoon paprika 1/2 teaspoon celery seed Salad dressing 1/4 teaspoon mustard seed Pare potatoes, cut in halves, and cook in boiling salted water with the onion until tender; cool, cut in half-inch cubes, add seasonings, and mix with dressing. Cover with dressing, and garnish with parsley, red beets, or cooked carrot. Devilled Ham Dressing (see No. 337) is excellent with potato salad. 360.--SWEET POTATO SALAD 3 cups of cooked sweet potato cubes 4 tablespoons oil 1 cup white cabbage or celery 1 tablespoon Worcestershire sauce finely chopped 1/2 teaspoon salt 2 tablespoons vinegar Mix and serve on heart cabbage leaves, and garnish with parsley and pickles. 361.--SAMOSET SALAD Arrange lettuce in salad bowl, cover with slices of pickled beets, and sprinkle thickly with cottage cheese. Cover with dressing made of three tablespoons each of beet vinegar and oil, one-fourth teaspoon salt, and one-eighth teaspoon pepper. 362.--SPANISH SALAD 1 head of lettuce 3 tomatoes quartered 2 cups of half-inch cubes of bread French Dressing (see No. 338) 1 Spanish onion chopped fine 2 sliced pickles 1 cucumber sliced Shred the coarser leaves of the lettuce, and arrange in salad bowl on heart leaves; cover with bread cubes, sprinkle with onion, add cucumber and tomatoes, and pour French dressing over all. Garnish with pickles. 363.--SPANISH ONION AND TOMATO SALAD 1 head lettuce 1 green pepper 4 mild onions French Dressing (see No. 338) 2 ripe tomatoes Wash and dry lettuce, and arrange in salad bowl; peel onions, cut in very thin slices, and put on lettuce; peel and slice tomatoes, and place on onions; cut pepper in thin slices, remove seeds and veins, and place on tomatoes; cover with French dressing, and serve very cold with brown bread sandwiches. 364.--TOMATO JELLY SALAD 1 can tomatoes 1/8 teaspoon soda 1/2 onion Dash of cayenne 4 cloves 1/2 bay leaf 1 teaspoon salt 1/2 box gelatine 1 teaspoon sugar 1/2 cup cold water Cook tomatoes and seasonings for twenty minutes; soak gelatine in cold water for a few minutes; add to tomato, and stir until dissolved; press through a sieve, and fill individual molds, which have been garnished with a slice of hard-cooked egg. Serve on lettuce with any dressing preferred. A small amount of clear jelly may be made by allowing mixture to drip through a jelly bag. Put into very small molds, and use as a garnish for cold meat or salads. The pulp left in the bag will make excellent soup. 365.--VEGETABLE SALAD (Cooked) 1-1/2 cups potatoes French Dressing (see No. 338) 1 cup beets 1/4 teaspoon onion juice 3/4 cup white turnip 1 bouillon cube 1/2 cup peas Cut potatoes, beets, and turnips into half-inch cubes, and mix with peas; dissolve bouillon cube in one tablespoon of boiling water, and add with onion juice to dressing. Arrange vegetables on any crisp salad green, and pour dressing over them. 366.--APPLE AND MINT SALAD 2 cups finely cut apple 4 tablespoons oil 2 tablespoons chopped mint Few grains cayenne 2 tablespoons lemon juice 1 head lettuce Few gratings lemon rind Mix the mint, lemon juice, and rind, cover, and let stand for half an hour; add oil and cayenne, and pour over apple. Serve on lettuce and garnish with sprigs of mint. 367.--BANANA AND APPLE SALAD Peel and slice three bananas; pare, core, and slice four apples; arrange on lettuce, and cover with Currant Jelly Dressing (see No. 336). 368.--BANANA AND PEANUT SALAD Peel and scrape bananas, cut crosswise into three pieces, roll in finely chopped peanuts, and serve on lettuce with French Dressing (see No. 338). 369.--BELLEVUE SALAD 1 cup cottage cheese 1/4 cup French Dressing (see No. 338) 1/2 cup peanut butter 1 large red apple 1/2 teaspoon salt Lettuce leaves Mix cheese, butter, salt, and dressing until well blended; core apples, cut in one-third-inch slices, and cover each slice with cheese mixture forced through a rose tube; arrange on lettuce, and serve with French dressing. 370.--CREAM CHEESE SALAD Force cream cheese through potato ricer, arrange lightly on lettuce leaves, and dress with a French Dressing (see No. 338), to which two tablespoons of chili sauce have been added. 371.--FROZEN CREAM CHEESE Mash a cream cheese, season with paprika and salt, moisten with cream, and beat until smooth; pack into individual paper cases, put into a tightly covered tin, and pack in equal parts of salt and ice for three hours. Serve on lettuce with French Dressing (see No. 338), and garnish with bits of currant jelly or Mock Bar-le-Duc Currants (see No. 666). 372.--JELLIED WALDORF SALAD 1/2 package gelatine 1 cup celery shredded 1/2 cup cold water 1/2 cup nut meats chopped 1 cup boiling water Lettuce 1/4 cup sugar 6 pimolas sliced 1/4 cup lemon juice Mayonnaise 2 cups apple chopped Soak gelatine in cold water five minutes, add boiling water, sugar, and lemon juice; chill until it begins to stiffen; add apples, celery, and nuts; turn into individual molds, and chill. Serve on lettuce, and garnish with pimolas and mayonnaise. 373.--ORANGE AND CRESS SALAD 1 bunch water cress 4 seedless oranges 1 head romaine French Dressing (see No. 338) Pick over, wash, and dry cress; wash and dry romaine, and arrange in salad bowl; peel and cut oranges in thin slices, and arrange over romaine; put cress around edge of bowl, and cover all with French dressing made with lemon juice instead of vinegar. 374.--PEAR SALAD 5 pears 1 teaspoon Jamaica ginger Lettuce 1 teaspoon powdered sugar 4 tablespoons oil 1/2 teaspoon paprika 2 tablespoons lemon juice Pare, quarter, and core fruit; wash and dry lettuce; shred finely the outer leaves, and arrange on the heart leaves; cut quarters of pears lengthwise, place on lettuce, and cover with dressing made of oil, lemon juice, and seasonings. The pears should not be too ripe. 375.--PINEAPPLE, CHEESE, AND DATE SALAD For each person allow two lettuce leaves, one slice of pineapple, and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese, and arrange on pineapple; sprinkle cheese with paprika, and dress all with French Dressing (see No. 338). 376.--PINEAPPLE AND COTTAGE CHEESE SALAD Arrange slices of pineapple on crisp lettuce; in the center of each slice place a cottage cheese ball rolled in chopped nut meats; dress with French Dressing (see No. 338). CHAPTER XVII YEAST BREADS, MUFFINS, AND ROLLS 377.--WHITE BREAD 1 cup scalded milk 2-1/2 teaspoons salt 1 cup boiling water 1/2 yeast cake 1 tablespoon sugar 1/4 cup lukewarm water 2 tablespoons shortening 6 to 7 cups flour Put liquid, sugar, shortening, and salt in the mixing bowl; when lukewarm add the yeast cake (which has been dissolved in lukewarm water); add flour and knead well. The exact amount of flour will depend upon the quality; but enough should be used to make a smooth, soft dough which after kneading is not sticky. Cover, and let rise in a warm room until double in bulk; cut down, knead well, and shape into loaves; cover, let rise until double in bulk, and bake in a hot oven about fifty minutes. To hurry the rising of the bread increase the quantity of yeast. Bread mixed with two yeast cakes may be made and baked in about three hours. 378.--BRAN BREAD (Yeast) 1/2 cup boiling water 1/2 yeast cake 1/2 cup scalded milk 1/4 cup lukewarm water 2 tablespoons shortening 1 cup entire wheat flour 2 tablespoons molasses 1 cup white flour 1-1/2 teaspoons salt 2 cups bran Mix water, milk, shortening, molasses, and salt; when lukewarm add yeast cake dissolved in lukewarm water, add flour sifted, and bran, and mix with liquid to a soft dough; let rise until light, cut down, and knead into small loaves, using more bran if necessary to prevent sticking; let rise until nearly double, and bake in hot oven about fifty minutes. 379.--ENTIRE WHEAT BREAD Follow recipe for White Bread (see No. 377), using four cups of entire wheat flour and two or more cups of white flour. Molasses may be used in place of sugar. 380.--DATE BREAD (Not Kneaded) 1 cup scalded milk 1/2 yeast cake 1 cup boiling water 1/4 cup lukewarm water 4 cup molasses 4 cups entire wheat flour 2 tablespoons shortening 1-1/4 cups white flour 2 teaspoons salt 1 cup dates cut in pieces Mix milk, water, molasses, shortening, and salt; when lukewarm, add yeast, dissolved in lukewarm water, and flour; mix, and beat well; let rise until double in bulk; add dates, beat well, turn into two greased bread pans, let rise until light, and bake one hour. The oven should be hot for the first fifteen minutes, and then the heat should be reduced. 381.--FRIED BREAD Cut raised bread dough into pieces the size of a small egg, flatten with the rolling pin, cover, let rise until light, and fry in deep fat about three minutes. 382.--GRAHAM AND CORN BREAD 1 cup corn meal 1/4 cup molasses 1 cup boiling water 1/2 yeast cake 1 cup scalded milk 1/4 cup lukewarm water 2 tablespoons shortening 4 cups Graham flour 2-1/2 teaspoons salt Pour boiling water over corn meal; mix well, add milk and shortening; when lukewarm add salt, molasses, and yeast dissolved in lukewarm water; add flour, beat well, and let rise until double in bulk; beat again, pour into two greased bread pans, let rise until light, and bake about fifty minutes. The oven should be hot for the first fifteen minutes, and then the heat reduced. 383.--IRISH BREAD 1 quart bread dough 1/4 cup sugar 1/3 cup shortening 1 cup raisins seeded and chopped Knead shortening, sugar, and raisins into dough; shape into two round loaves, let rise, brush with milk, and bake in hot oven about forty minutes. 384.--OATMEAL BREAD 1 cup rolled oats 1/2 yeast cake 1/2 cup corn meal 1/4 cup lukewarm water 1-1/2 teaspoons salt 1/2 cup molasses 1 tablespoon shortening 4 cups flour 2 cups boiling water Mix oats, corn meal, salt, and shortening; add boiling water, and let stand one hour; add yeast dissolved in lukewarm water, molasses, and flour. Mix well, cover, and let rise until double in bulk; beat well, turn into two greased pans, let rise, and bake in a hot oven about fifty minutes. 385.--RYE BREAD 1 cup scalded milk 1/2 yeast cake 1 cup boiling water 1/4 cup lukewarm water 2 tablespoons shortening 3 cups rye flour 3 tablespoons molasses 3 to 4 cups white flour 2 teaspoons salt Mix; let rise and bake the same as White Bread (see No. 377). 386.--SHREDDED WHEAT BREAD 2 shredded wheat biscuit 1 tablespoon shortening 1 cup hot milk 1/2 yeast cake 1 cup hot water 1/4 cup lukewarm water 1/2 cup molasses 6 cups entire wheat flour 1 tablespoon salt Crumble the biscuit; add milk, water, molasses, salt, and shortening; when lukewarm add yeast cake dissolved in lukewarm water, and sifted flour; knead well, cover and let rise until double in bulk; cut down, shape into loaves or biscuit, put into greased pans, let rise until light, and bake in a hot oven about fifty minutes for loaves, and twenty-five minutes for biscuit. This makes one loaf and one pan of biscuit. A little more or less flour may be needed. 387.--BUNS 1 cup scalded milk 1/2 yeast cake 1/3 cup shortening 1/4 cup lukewarm water 1/4 cup sugar 1/2 cup currants 1 teaspoon salt 3-1/2 cups flour Mix milk, shortening, sugar, and salt; when lukewarm, add yeast dissolved in lukewarm water; add currants, and flour enough to knead (a little more or less than the three and one-half cups may be required); let rise until double in bulk; knead, and shape into small round buns; place in a greased baking pan two inches apart, and let rise until light; brush with milk, dust with powdered sugar, and bake in a hot oven about twenty minutes. 388.--CRESCENTS Use Parker House Roll mixture (see No. 389) or any bread dough into which more shortening has been kneaded; roll out half an inch thick, cut into four-inch squares, and cut squares in halves diagonally; brush with melted shortening, and roll firmly, beginning with the diagonal edge. Curve into crescent shape, place on greased baking sheet, let rise until light, and bake in a hot oven about fifteen minutes. 389.--PARKER HOUSE ROLLS 2 cups milk 1 yeast cake 1/3 cup shortening 1/4 cup lukewarm water 1 teaspoon salt 6 to 7 cups flour 2 tablespoons sugar Scald milk; add shortening, salt, and sugar; when cool add yeast dissolved in water; stir in two cups of flour, cover, and let rise until double in bulk; add enough flour to form a soft dough; knead well, and let rise again; cut down with a knife; roll out on lightly floured bread board until about half an inch thick; cut with small round cutter, brush with butter, and fold double; put on baking sheet, cover, and let rise until light, brush with milk, and bake in hot oven about twelve minutes. 390.--SHAMROCK ROLLS To one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar. Knead well, and shape into small balls about the size of a pecan nut; grease muffin tins, put three balls in each, let rise until light, and bake in a hot oven about fifteen minutes. 391.--SWEDISH COFFEE ROLLS 1 cup scalded milk 1/2 yeast cake 1/3 cup shortening 1/4 cup lukewarm water 1 teaspoon salt 3-1/2 cups flour 1/4 cup sugar 1 teaspoon cinnamon 1 egg well beaten 2 tablespoons sugar Scald milk, add shortening, salt, and sugar; when lukewarm add egg, yeast dissolved in water, and flour, of which a little more or less may be required; knead well, cover, and let rise until double in bulk; knead again; roll on a floured board until about one-fourth of an inch thick, brush with melted shortening, and sprinkle with cinnamon mixed with sugar; fold dough into three layers, cut in strips three-quarters of an inch thick; twist each strip, and shape like a figure eight, pressing the ends firmly in place; put on a greased baking sheet, let rise until light, and bake in a hot oven twenty minutes. Spread with a thin coating of plain icing. 392.--RAISED MUFFINS 1/2 cup boiling water 1 egg 1/2 cup scalded milk 1/4 yeast cake 1 teaspoon salt 1/4 cup lukewarm water 2 tablespoons sugar 2-1/2 cups flour 2 tablespoons shortening Pour water and milk over salt, sugar, and shortening; when cool add beaten egg, yeast dissolved in water, and flour; beat well and let rise over night; beat again; fill greased muffin pans two-thirds full, let rise, and bake in a hot oven thirty minutes. Or place greased muffin rings on a hot greased griddle, fill two-thirds full, and cook on top of range about twenty minutes, turning when half cooked. 393.--RAISED CORN MUFFINS 1 cup scalded milk 1/4 yeast cake 4 tablespoons shortening 1/4 cup lukewarm water 4 tablespoons sugar 1 cup corn meal 1 teaspoon salt 1-1/2 cups flour Add shortening, sugar, and salt to milk; when lukewarm add yeast dissolved in water, corn meal, and flour; beat well, let rise over night; beat well, half fill greased muffin rings, let rise until nearly double, and bake in hot oven half an hour. 394.--RAISED DATE MUFFINS Follow recipe for Date Bread (see No. 380); half fill greased muffin tins, let rise until light, and bake in a hot oven twenty-five minutes. Figs cut in small pieces may be used instead of dates. 395.--RAISED OATMEAL MUFFINS (Uncooked Oats) 1 cup rolled oats 1 egg 1 cup scalded milk 1/4 yeast cake 2 tablespoons shortening 1/4 cup lukewarm water 1 teaspoon salt 2-1/2 cups flour 1/4 cup molasses Pour hot milk over oats, add shortening; when lukewarm add salt, molasses, egg well beaten, and yeast cake dissolved in lukewarm water; beat well, and add flour; beat well, and let rise over night; beat again, and half fill greased muffin pans; let rise until nearly double, and bake in a hot oven half an hour. 396.--RAISED ROULETTES Roll out to one-half inch thickness any roll or soft raised bread mixture; brush with melted butter, and spread with cinnamon and sugar, fruit, or any of the fillings used for Baking Powder Roulettes (see No. 447). Roll like a jelly roll until dough is about two and one-half inches in diameter, cut in half-inch slices with a sharp knife, place on greased sheet two inches apart, let rise until light, and bake in a hot oven twenty minutes. CHAPTER XVIII BAKING POWDER BREADS, MUFFINS, AND BISCUIT[10] 397.--BAKING POWDER 1 pound 2 ounces _pure_ cream of tartar 1/4 pound cornstarch 1/2 pound cooking soda Mix and sift thoroughly four times, and store in closely covered jars. 398.--BARLEY BREAD 2 cups barley meal 1 teaspoon salt 1 cup Graham flour 6 teaspoons baking powder 1 cup white flour 2 cups milk 2 tablespoons sugar Sift dry ingredients together, and mix well with milk; turn into a greased bread tin, let stand fifteen minutes, and bake in a moderate oven fifty minutes. Raisins, dates, figs, or nuts may be added. 399.--BRAN BREAD 2 cups bran 5 teaspoons baking powder 2 cups entire wheat flour 1/2 cup molasses 1 teaspoon salt 3/4 cup water 1/2 teaspoon soda 3/4 cup milk Sift flour, salt, soda, and baking powder, and add to bran; add molasses and liquid, and beat well; turn into a greased bread pan; let stand fifteen minutes, and bake in a moderate oven one hour. 400.--DATE BREAD 1 cup corn meal 1/4 cup molasses 1 cup entire wheat flour 1 cup dates stoned and cut in pieces 1 cup white flour 1/2 cup nut meats chopped 1-1/2 teaspoons salt 1 egg well beaten 1/4 teaspoon soda 1-1/4 cups milk 5 teaspoons baking powder Mix and sift dry ingredients; add other ingredients in order given; mix well, turn into a greased bread pan, cover with a cloth, let stand fifteen minutes; bake in a moderate oven fifty minutes. 401.--DARK NUT BREAD 1/4 cup sugar 1 cup bread flour 3/4 cup hot water 5 teaspoons baking powder 1/2 cup molasses 1-1/2 teaspoons salt 3/4 cup milk 1/2 teaspoon soda 2 cups entire wheat flour 3/4 cup nut meats finely chopped Mix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour. 402.--QUICK RAISIN BREAD 2-1/2 cups entire wheat flour 1/4 cup sugar 1/2 cup fine corn meal 1 beaten egg 6 teaspoons baking powder 1-1/4 cups milk 1 teaspoon salt 1 cup seeded raisins cut in halves Mix and sift dry ingredients; add egg, milk, and raisins, and mix well; put into a greased bread pan, cover, and let stand fifteen minutes; bake in a moderate oven about fifty minutes. One cup of finely chopped nuts may be added. 403.--BREAD CRUMB BROWN BREAD 1-1/2 cups dried sifted crumbs 1/2 cup corn meal 1 cup boiling water 1 cup Graham flour 1/2 cup molasses 3/4 teaspoon salt 1 cup milk 1-1/2 teaspoons soda Put crumbs in mixing dish, add boiling water, and let stand ten minutes; add molasses, milk, and the dry ingredients sifted together. Steam the same as Steamed Indian Date Bread (see No. 404). 404.--STEAMED INDIAN DATE BREAD 1-1/2 cups corn meal 2/3 cup molasses 1 cup rye meal 1 cup water 1/2 cup flour 1 cup milk 1-1/2 teaspoons soda 1 cup dates 1 teaspoon salt Mix and sift dry ingredients, add molasses, liquid, and dates which have been stoned and cut in pieces. Pour into greased one-pound baking powder boxes, and steam steadily for one and three-quarters hours. Or pour into a large greased mold and steam for three hours. 405.--CORN BREAD (without Eggs) 3/4 cup corn meal 1/2 teaspoon salt 3/4 cup flour 3/4 teaspoon soda 2 tablespoons sugar 1-1/2 cups buttermilk or sour milk Mix and sift dry ingredients, add buttermilk gradually, and beat well; pour into well-greased shallow pan, and bake in hot oven twenty minutes. 406.--COUNTRY CORN BREAD 3/4 cup corn meal 1/3 teaspoon salt 3/4 cup flour 1 beaten egg 3 teaspoons baking powder 3/4 cup milk and water mixed 1 tablespoon sugar 2 tablespoons melted bacon fat Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven. 407.--CORN MUFFINS 1 cup corn meal 2 tablespoons sugar 1 cup flour 1 beaten egg 4 teaspoons baking powder 1 cup milk and water mixed 1/2 teaspoon salt 4 tablespoons melted shortening Mix in order given, beat well, and bake in greased gem pans in hot oven twenty minutes. 408.--CORN AND RICE MUFFINS 1 cup cooked rice 1 tablespoon sugar 2/3 cup hot milk 1 egg 1/2 cup corn meal 1/2 cup flour 2 tablespoons bacon fat 3 teaspoons baking powder 1/2 teaspoon salt Pour hot milk over rice, and work with a fork to separate grains; add corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, flour, and baking powder; beat well; bake in well-greased muffin pans in hot oven twenty minutes. 409.--CUSTARD CORN CAKE 1/2 cup corn meal 1 cup sour milk 1/2 cup flour 1 egg 2 tablespoons sugar 2 tablespoons melted shortening 1/2 teaspoon salt 1/2 cup sweet milk 1/2 teaspoon soda Mix and sift dry ingredients; add sour milk and egg well beaten, and beat thoroughly; melt shortening in an earthen baking dish, pour in batter, pour the sweet milk over it, and bake in a hot oven twenty-five minutes. Cut in wedge-shaped pieces for serving. 410.--MOLASSES CORN BREAD 1 cup corn meal 1 egg 1 cup flour 1/4 cup molasses 4 teaspoons baking powder 1 cup water 1/2 teaspoon salt 2 tablespoons melted bacon fat Mix and sift dry ingredients; add egg well beaten, molasses, water, and bacon fat; beat well, pour into a well-greased shallow pan, and bake about twenty minutes in a hot oven. 411.--RHODE ISLAND CORN CAKE 1 cup white corn meal 2 tablespoons sugar 1 cup flour 1 egg 4 teaspoons baking powder 1/4 cup melted shortening 1/2 teaspoon salt 1 cup milk Mix and sift dry ingredients; add egg yolk well beaten, shortening, and milk; beat well; fold in the stiffly beaten white of egg, and bake in a greased, shallow pan in hot oven about twenty minutes. 412.--BLUEBERRY MUFFINS Follow recipe for Cambridge Muffins (see No. 414); add one cup of blueberries just before putting into the pans. If canned blueberries are used, drain, and dredge with flour before adding to batter. 413.--BRAN MUFFINS 2 cups bran 1/2 cup molasses 1 cup flour 1-3/4 cups milk 1/2 teaspoon salt 1 tablespoon melted shortening 1 teaspoon soda Mix in order given; beat well, and bake in moderate oven about twenty-five minutes. These muffins are moist, keep well, and may be reheated successfully in a covered pan, either over steam or in the oven. 414.--CAMBRIDGE MUFFINS 1/4 cup shortening 2 cups flour 1/4 cup sugar 4 teaspoons baking powder 1 egg 1/4 teaspoon salt 3/4 cup milk Cream the shortening; add the sugar and egg well beaten; beat well, add the milk, flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot greased muffin pans twenty minutes in a moderate oven. 415.--CHEESE MUFFINS Use recipe for Plain Muffins (see No. 419) or any muffin recipe, omitting the sugar; cut cheese in half-inch cubes, and place three or four pieces on top of each muffin before baking. 416.--CRANBERRY MUFFINS Follow recipe for Cambridge Muffins (see No. 414), and add one cup of cranberries coarsely chopped. 417.--CRUMB MUFFINS 1 cup dried and sifted bread crumbs 1 egg 1 tablespoon shortening 1/2 cup milk 1 tablespoon sugar 3/4 cup flour 1/2 teaspoon salt 3 teaspoons baking powder 1/2 cup boiling water Mix crumbs, shortening, sugar, salt, and boiling water; when cool add the egg well beaten, the milk, flour, and baking powder; beat well and bake in greased muffin pans twenty minutes in a moderate oven. 418.--DATE MUFFINS To recipe for Plain Muffins (see No. 419) or Cambridge Muffins (see No. 414) add one cup dates, stoned and cut in small pieces. 419.--PLAIN MUFFINS 2 cups flour 1 egg 4 teaspoons baking powder 1 cup milk 1/2 teaspoon salt 2 tablespoons melted shortening 2 tablespoons sugar Mix and sift dry ingredients; add egg well beaten, milk, and shortening; beat well, and bake in greased muffin pans in moderate oven twenty minutes. For fruit muffins add one cup of figs, dates, or cooked prunes cut in pieces. 420.--RYE MUFFINS 1 cup rye flour 2 tablespoons molasses 1 cup white flour 1 egg 1/2 teaspoon salt 2 tablespoons melted shortening 4 teaspoons baking powder 1 cup milk Mix and sift dry ingredients, add molasses, egg well beaten, shortening, and milk; beat well, half fill greased muffin tins, and bake in moderate oven twenty minutes. 421.--SOUR MILK MUFFINS 1-1/2 cups flour 1 egg 1 tablespoon sugar 1 cup thick sour milk 1/2 teaspoon soda 2 tablespoons melted shortening 1/2 teaspoon salt Mix and sift dry ingredients; add egg well beaten, sour milk, and shortening; beat quickly, and bake in greased muffin pans in moderate oven twenty minutes. 422.--BUTTERMILK MUFFINS Follow recipe for Sour Milk Muffins (see No. 421), using buttermilk instead of sour milk. 423.--SALLY LUNN 2 cups flour 2 eggs 4 teaspoons baking powder 1 cup milk 1/2 teaspoon salt 1/4 cup melted shortening 2 tablespoons sugar Mix and sift dry ingredients; add eggs well beaten, milk, and shortening; beat thoroughly, pour into shallow greased pan, and bake in a moderate oven twenty minutes. 424.--BAKING POWDER BISCUIT 2 cups flour 2 tablespoons shortening 4 teaspoons baking powder 3/4 cup milk 1 teaspoon salt Mix and sift dry ingredients, rub in shortening until fine and crumbly, and add milk to form a soft dough; a little more or less may be required, according to the brand of flour used. Roll out on a slightly floured board until three-fourths of an inch thick, cut with small cutter, place on greased pan an inch apart, and bake in hot oven twelve minutes. For soft biscuit with little crust, place close together in the pan, and bake five minutes longer. Left-over biscuit may be split, lightly buttered, and browned in the oven. 425.--CORN MEAL ROLLS 1 cup corn meal 1/2 teaspoon salt 1 cup flour 3 tablespoons bacon fat 4 teaspoons baking powder 3/4 cup milk Mix and sift dry ingredients; rub in shortening with finger tips; add milk, and mix thoroughly; roll lightly, on a floured board, to a thickness of one-half inch; cut with biscuit cutter, brush with milk or water, and fold double. Bake in hot oven fifteen minutes. 426.--BACON SANDWICH ROLLS Follow recipe for Corn Meal Rolls (see No. 425), putting a piece of cooked bacon on half of roll before folding. 427.--DATE ROLLS Use recipe for Baking Powder Biscuit (see No. 424), roll out one-half inch thick, and cut in rounds with three-inch cutter; spread with soft butter, sprinkle with cinnamon and sugar, and put a date, split lengthwise and stoned, on half of each roll; fold over, press edges firmly together, brush with milk, and bake in hot oven fifteen minutes. Allow one-half teaspoon cinnamon to two tablespoons sugar. Cooked and stoned prunes or chopped figs may be used instead of dates. 428.--QUICK COFFEE CAKE 1/4 cup shortening 2-1/2 cups flour 1/4 cup sugar 5 teaspoons baking powder 1 egg 1/2 teaspoon salt 1 cup milk and water mixed 2 tablespoons sugar 1/2 cup seedless raisins 1 teaspoon cinnamon Cream the shortening and sugar; add egg well beaten, milk, raisins, flour, baking powder, and salt; spread in a greased shallow pan, brush with melted butter, and sprinkle with cinnamon and sugar; bake in hot oven fifteen to twenty minutes. 429.--QUICK DROP BISCUIT Use recipe for Baking Powder Biscuit (see No. 424), increasing the milk to one cupful; drop from a tablespoon on a greased pan two inches apart, and bake in a hot oven ten minutes; or half fill greased muffin tins, and bake twelve minutes. 430.--ENTIRE WHEAT BISCUIT Follow directions for Baking Powder Biscuit (see No. 424), using entire wheat flour in place of white flour, and adding one tablespoon of molasses. 431.--FRUIT TEA BISCUIT To recipe for Quick Drop Biscuit (see No. 429) add one chopped apple, one-half cup of seeded and chopped raisins, two tablespoons of washed currants, and two tablespoons of sugar. Put into hot greased muffin pans, and bake in a hot oven fifteen minutes. Serve for tea, or with a hot liquid sauce for dessert. 432.--GRAHAM BISCUIT 1 cup Graham flour 1/2 teaspoon salt 1/2 cup fine corn meal 2 tablespoons shortening 1/2 cup bran 1 tablespoon molasses 4 teaspoons baking powder 3/4 cup milk Mix dry ingredients without sifting; rub in shortening with finger tips; add molasses and milk; mix well; roll, cut, and bake as directed for Baking Powder Biscuit (see No. 424). 433.--JAM ROLLS 2 cups flour 2 tablespoons shortening 4 teaspoons baking powder 1 egg 1 teaspoon salt 2/3 cup milk 1 tablespoon sugar Sift together flour, baking powder, salt, and sugar; rub in shortening with finger tips until mealy; add beaten egg and milk, and mix with a knife to a soft dough; roll out one-third of an inch thick, and cut with a round cutter; put a teaspoon of jam on each, moisten the edges with water, fold over, and press firmly together; make two cuts on top so that jam will show, brush with milk, and bake in hot oven fifteen minutes. 434.--POTATO SCONES 2 cups flour 1 cup mashed potato 1/2 teaspoon salt 2 tablespoons shortening 4 tablespoons baking powder 3/4 cup milk Sift flour, salt, and baking powder; add potato and shortening, and work in with finger tips; add milk, and mix to a soft dough with a knife; roll out three-quarters of an inch thick on floured board, cut with biscuit cutter, and cook on hot greased griddle about twenty minutes, turning over when half cooked. Split, butter, and serve hot. 435.--SCOTCH SCONES 1 cup fine oatmeal 4 teaspoons baking powder 3/4 cup scalded milk 1 teaspoon salt 2 tablespoons shortening 2 tablespoons sugar 1 cup flour Pour hot milk over oatmeal, mix well, add shortening, and let stand until cold; mix and sift flour, baking powder, salt, and sugar; add to oatmeal, and mix well; roll out three-fourths of an inch thick, cut in rounds, and cook on a greased griddle about twenty minutes, turning when half cooked. WITHOUT BAKING POWDER OR YEAST 436.--POPOVERS 1 cup flour 1 cup milk 1/4 teaspoon salt 1 teaspoon melted butter 1 egg Sift flour and salt; beat egg very light, and mix with milk; mix gradually with flour; add melted butter, and beat two minutes with a strong egg beater; pour into hot greased popover cups or pans, and bake in a hot oven twenty to thirty minutes, according to size of pans. The mixture should be very cold, and the pans and oven very hot. 437.--ENTIRE WHEAT POPOVERS 3/4 cup entire wheat flour 1 cup milk 1/4 cup corn meal 1 egg 1/4 teaspoon salt 1 teaspoon melted butter Follow directions for mixing and baking Popovers (see No. 436). 438.--GRAHAM POPOVERS Follow recipe for Entire Wheat Popovers (see No. 437), except that Graham flour should be used in place of entire wheat. 439.--BREAKFAST PUFFS 1 cup entire wheat flour 1 cup ice water 1/4 teaspoon salt Sift flour and salt, add ice water gradually, and beat three minutes with strong egg beater; bake in hot iron pans in very hot oven twenty minutes. 440.--MARYLAND BEATEN BISCUIT 2 cups flour 2 tablespoons shortening 1/2 teaspoon salt Cold water Sift flour and salt, rub in shortening with tips of fingers, and add enough cold water to make a stiff dough; knead until smooth, and beat with the rolling-pin fifteen minutes, or until dough blisters; roll out about one-third of an inch thick, cut with a small round cutter, prick with a fork, place on a greased baking pan, and chill in the ice-box for half an hour; bake about twenty-five minutes, having the oven very hot for the first ten minutes. A biscuit brake may be used instead of rolling-pin. FOOTNOTES: [10] Recipes for breads made light chiefly by soda and an acid (gingerbread, etc.) and for those made light by the expansion of air and moisture (popovers, etc.) are also included in this chapter. CHAPTER XIX SHORTCAKES AND ROULETTES 441.--SHORTCAKE 1-1/2 cups flour 3 tablespoons shortening 3 teaspoons baking powder 2/3 cup milk 1/3 teaspoon salt Mix and sift flour, baking powder, and salt; rub in shortening with finger tips; add milk, and mix well with a knife. Spread in two greased layer-cake pans, patting with the back of a tablespoon until pans are evenly filled. Bake in a hot oven twelve minutes. If individual shortcakes are preferred, roll, cut with a biscuit cutter, and bake quickly about fifteen minutes; split, and put filling between and on top. 442.--APPLE AND CRANBERRY SHORTCAKE 4 apples 2 teaspoons cornstarch 1/2 cup cranberries 2 tablespoons sultana raisins 1/2 cup water A few gratings of orange peel 1/2 cup sugar Core and slice apples, add cranberries and water; cook ten minutes, and press through a sieve; mix sugar and cornstarch, stir into fruit; add raisins and grated rind, and simmer ten minutes; spread between and on top of shortcake, and garnish with a few raisins. 443.--BANANA SHORTCAKE Prepare Shortcake (see No. 441), slice two small bananas over layer of hot shortcake, and sprinkle with lemon juice and powdered sugar; put on upper layer, cover with two more sliced bananas, sprinkle with lemon juice and sugar, and garnish with bits of jelly. 444.--DATE AND APPLE SHORTCAKE 1/2 pound dates 1/3 cup sugar 4 tart apples 1/4 teaspoon nutmeg 1/2 cup water Wash and stone dates, and cut in pieces; pare, core, and slice apples; simmer with dates, water, sugar, and nutmeg until thick enough to spread. Spread between and on top of Shortcake (see No. 441). 445.--PRUNE AND APPLE SHORTCAKE 1-1/2 cups prunes 2 teaspoons cornstarch 2 apples pared and chopped Grated rind of 1/2 lemon 1/3 cup sugar Wash prunes and soak over night in cold water to cover; cook in same water until tender; remove stones and return to water in which they were cooked; add apple, and heat to boiling point; add sugar mixed with cornstarch, and grated rind; cook about ten minutes, or until thick. Prepare recipe for Shortcake (see No. 441), and put sauce between and on top. 446.--STRAWBERRY SHORTCAKE Prepare Shortcake (see No. 441); hull one box of berries, and save out a few of the largest; mash the remainder, and add about one-half cup of sugar; pour half of berries over hot shortcake, put on second layer, and cover with remaining berries; garnish with large whole berries, and serve with or without plain cream. Blackberry, Raspberry, Currant, or Blueberry Shortcake may be made in the same way, the amount of sugar necessary depending upon the acidity of the fruit. 447.--ROULETTES Use recipe for Baking Powder Biscuit (see No. 424), turn on floured board, roll out one-half inch thick, brush with soft butter, and spread with any of the following mixtures; then roll firmly like a jelly roll until dough is about two and one-half inches in diameter; cut in one-half-inch slices with a sharp knife, place on a greased sheet two inches apart, and bake in a hot oven twelve minutes. _Cheese Roulettes:_ Spread with four tablespoons of grated cheese seasoned with salt and cayenne. _Devilled Ham Roulettes:_ Spread lightly with devilled ham, or any finely chopped and well-seasoned meat. _Marmalade Roulettes:_ Spread lightly with any marmalade or jam. _Peanut Butter Roulettes:_ Spread with peanut butter and dust lightly with salt; sprinkle with salt before baking. _Raisin and Nut Roulettes:_ Spread with mixture of one-half cup of seeded and chopped raisins and one-fourth cup finely chopped nut meats. _Fruit Roulettes:_ Spread with currants, chopped citron, figs, dates, prunes, or candied ginger. CHAPTER XX SANDWICHES AND TOASTS 448.--BAKED BEAN AND LETTUCE SANDWICHES Press cold baked beans through a sieve; spread bread with butter, cover with a lettuce leaf, cover lettuce with beans, and sprinkle beans with chopped mustard pickle. Cover with a second piece of buttered bread. Brown bread or any dark bread may be used. 449.--CELERY AND EGG 1 cup chopped celery 1/4 cup mayonnaise 1 hard-cooked egg Put celery and egg through the food chopper, using finest cutter; add mayonnaise, and salt if necessary; spread between thin slices of buttered brown bread. 450.--CHEESE AND NUT SANDWICHES Mix equal parts of grated American cheese and chopped nut meats; season with salt and cayenne, moisten with cream, and spread between thin buttered slices of bread. 451.--CHEESE CLUB SANDWICHES Cut bread in half-inch slices, remove crusts, spread with Mustard Butter (see No. 459), cover with a lettuce leaf, spread with salad dressing, cover with cheese cut in thin slices, sprinkle with chopped mixed pickles, and cover with a second slice of bread spread with mustard butter. Cut in quarters diagonally. 452.--CHICKEN SANDWICHES (Open) 1 cup finely chopped chicken Dash of celery salt 1/2 teaspoon salt 1/4 cup salad dressing Dash of cayenne Season the chicken, add the dressing, and beat well. Butter circles of white bread, and spread with the chicken, mounding it in the center. Garnish with slices of pimolas. 453.--GIBLET SANDWICHES Cook giblets until tender, put through food chopper, and mix with salad dressing. Spread between thin slices of buttered bread. A lettuce leaf may be added. 454.--HAM AND CHEESE SANDWICH (Hot) Spread thin buttered slices of stale bread with finely chopped ham; cover with thin slices of American cheese; cover with another slice of bread spread with ham, and sauté in a little butter until brown. These sandwiches may be toasted if preferred. 455.--MARSHMALLOW SANDWICHES Toast marshmallows and press while hot between ginger snaps, vanilla wafers, or butter thins. 456.--MOCK CRAB SANDWICHES 1 cup young America cheese cut fine 1 teaspoon anchovy paste 3 tablespoons milk 1/2 teaspoon paprika Mix cheese to a paste with milk, anchovy, and paprika; spread between thin buttered slices of brown bread. 457.--PEANUT SANDWICH FILLING Put freshly roasted peanuts through the food chopper, using the finest cutter, season with salt, and mix to a smooth paste with cream; or dilute peanut butter with a little milk until of consistency to spread easily. 458.--RAISIN BREAD AND CHEESE SANDWICHES Cut raisin bread in thin slices, and spread with Cottage Cheese (see No. 234) mixed to a paste with a little fruit juice or cream. Trim neatly and cut in triangles. 459.--MUSTARD BUTTER 1/4 cup butter A few drops of vinegar or lemon juice 1 teaspoon dry English mustard A few grains of cayenne Cream the butter, add the mustard and seasonings, and beat well. 460.--BREWIS 1 cup brown bread crumbled 1/8 teaspoon salt 1 cup white bread crumbled 1 tablespoon butter 1 cup milk Put crumbled bread in a shallow pan in a slow oven until browned; put in a saucepan with milk, salt, and butter, and cook about ten minutes, beating well. Serve as cereal or dessert. Left-over corn bread or muffins may be used. 461.--BROWN BREAD TOAST WITH CHEESE AND BACON Toast brown bread, or crisp in the oven, dip quickly into hot salted water, and arrange on serving dish. Make a Sauce for Cream Toast (see No. 464), add to it one-half cup of cheese cut fine, pour over toast, and put a piece of crisp bacon on each piece. 462.--CELERY TOAST 2 cups celery cut in half-inch pieces 1/3 cup flour 3 cups hot stock or water 1/4 cup milk Salt 6 slices toast 1/8 teaspoon pepper Cook celery in stock or water about half an hour, or until tender; add salt (if necessary), pepper, and flour mixed to a paste with the milk; stir until thickened, and simmer fifteen minutes; pour over toast, and garnish with toast points and celery tips. Use the coarser unbleached pieces of celery for cooking. 463.--CREAM TOAST Cut six slices of bread in halves, toast slowly, or put into a moderate oven until light brown and crisp, dip each piece into Sauce for Cream Toast (see No. 464), and put into a covered serving dish; pour over remaining sauce, and cover for two or three minutes before serving. 464.--SAUCE FOR CREAM TOAST 2 cups milk 1/2 teaspoon salt 3 tablespoons flour 1 tablespoon butter 1/4 cup cold water Scald the milk; mix the flour to a smooth paste with water, add to milk and stir until thickened; cook over hot water fifteen minutes, stirring occasionally; add salt and butter, and pour over toast. 465.--CHEESE TOAST To recipe for Cream Toast (see No. 463) add one-half cup of either soft cheese cut fine or grated cheese. 466.--CINNAMON TOAST Cut stale bread into thin slices, remove crusts, and cut in halves; toast evenly, and spread first with butter, then with honey, and dust with cinnamon. Serve very hot. 467.--FRENCH TOAST 1 egg slightly beaten 3/4 cup milk or coffee 1/4 teaspoon salt 4 slices bread 1 tablespoon sugar Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in mixture, and cook on a hot, greased griddle until brown, turning when half cooked. Serve plain or spread with jam. 468.--GOLDENROD HAM TOAST Follow recipe for Cream Toast (see No. 463); to the sauce add one-half cup finely chopped ham and the finely chopped whites of two hard-cooked eggs. When toast is in the serving dish, sprinkle with the hard-cooked yolks rubbed through a sieve. 469.--SUNDAY TOAST Cut whole wheat bread into four one-inch slices, remove crusts, butter, and cut bread into three strips; mix one-third cup of brown sugar, one teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and a tablespoon of milk; spread paste on bread, and bake in a hot oven until brown. Serve hot. 470.--TOMATO CREAM TOAST WITH EGG 1/2 can tomato 1/3 cup cold water 1/3 teaspoon salt 2/3 cup hot milk 1/3 teaspoon soda 1 tablespoon butter 1 teaspoon sugar 2 hard-cooked eggs 4 tablespoons flour 6 slices toast Simmer tomato for fifteen minutes and press through a sieve; add salt, soda, and sugar; heat to boiling point, and thicken with flour mixed to a smooth paste with cold water; cook five minutes, and add hot milk and butter. Dip toast in sauce, place on platter, cover with remaining sauce, and garnish with egg cut into eighths lengthwise. 471.--TO FRESHEN STALE LOAF BREAD, ROLLS, MUFFINS, OR DOUGHNUTS Dip quickly into cold water, put in a paper bag, fold top of bag firmly, and place in a hot oven until heated through. 472.--BUTTERED CRUMBS Melt two tablespoons of butter, stir in one-half cup of coarse, dried bread crumbs until butter is absorbed. 473.--CROUSTADES Cut stale bread in slices about an inch and a half thick, remove crusts, and cut in rounds, squares, triangles, or any shape desired; remove the centers, using a small, sharp knife, and leaving a wall one-third of an inch thick; brush with melted butter, and brown in oven; or fry, inverted, in hot, deep fat. 474.--CROUTONS Cut stale bread in one-third-inch slices, cut slices into cubes, and brown in the oven or fry in deep fat. Cold toast may be used instead of bread. 475.--CRISP STICKS Cut stale bread in half-inch slices, remove crusts, spread lightly with butter, cut in half-inch sticks, and put in slow oven until light brown and crisp. CHAPTER XXI GRIDDLE CAKES, WAFFLES, AND SIRUPS 476.--PLAIN GRIDDLE CAKES 1-1/2 cups flour 1 egg well beaten 3 teaspoons baking powder 1 tablespoon melted shortening 1/2 teaspoon salt 1/2 cup milk 1 tablespoon sugar 3/4 cup water Mix and sift dry ingredients; add egg well beaten, shortening, and liquid; beat well, and cook on a hot griddle. The cakes should be small and should be served very hot with butter and sirup. 477.--SOUR MILK GRIDDLE CAKES 2 cups flour 2 teaspoons sugar 1/2 teaspoon salt 2 cups thick sour milk 1 teaspoon soda 1 egg well beaten Mix and sift dry ingredients, add milk and egg, and beat well; cook the same as Plain Griddle Cakes (see No. 476). 478.--CORN MEAL GRIDDLE CAKES 1-1/2 cups corn meal 1 egg well beaten 1/2 cup flour 3/4 cup milk 4 teaspoons baking powder 3/4 cup water 3/4 teaspoon salt 1 tablespoon melted shortening 1 tablespoon molasses Mix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover what is left, and keep in a cold place; add one-half teaspoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way. 479.--DRIED CRUMB GRIDDLE CAKES 1 cup dried and sifted bread crumbs 2 tablespoons sugar 1 cup flour 1 egg 1/2 teaspoon salt 1-1/4 cups milk 4 teaspoons baking powder Mix and cook according to directions for Plain Griddle Cakes (see No. 476). Half milk and half water may be used. 480.--RICE GRIDDLE CAKES 1 cup cooked rice 2 teaspoons baking powder 1 egg well beaten 1 tablespoon sugar 1 cup milk 1/2 teaspoon salt 1 cup flour Few gratings nutmeg Mix rice and egg thoroughly with a fork, add milk, and dry ingredients mixed and sifted together; beat well, and cook the same as Plain Griddle Cakes (see No. 476). 481.--RAISED BUCKWHEAT CAKES 1 cup boiling water 1/4 cup lukewarm water 1/2 teaspoon salt 1 cup buckwheat flour 1 tablespoon molasses 1/4 cup white flour 1/2 yeast cake 1/2 teaspoon soda Mix boiling water, salt, and molasses, and when lukewarm add yeast dissolved in lukewarm water; add gradually to flour, and beat well; let rise over night, add soda, beat well, and cook the same as Plain Griddle Cakes (see No. 476). 482.--WAFFLES 1-1/2 cups flour 1 egg well beaten 1/2 teaspoon salt 1 cup milk 3 teaspoons baking powder 3 tablespoons melted shortening 1 teaspoon sugar Mix and sift dry ingredients; add egg, milk, and shortening, and beat well; cook in a hot, well-greased waffle iron. 483.--CORN MEAL WAFFLES Follow recipe for Oatmeal Waffles (see No. 484), using one cup of corn meal mush in place of oatmeal. 484.--OATMEAL WAFFLES 1 cup cooked oatmeal 2 teaspoons baking powder Yolks of 2 eggs 1/2 teaspoon salt 1 cup milk 1 tablespoon sugar 2 tablespoons melted shortening Whites of two eggs 1 cup entire wheat flour Mix oatmeal and yolks of eggs (which have been beaten very light) until there are no lumps in the mixture; add milk, shortening, and dry ingredients sifted together; beat well, and fold in the stiffly beaten whites of eggs. Cook in a hot, well-greased waffle iron. 485.--RICE WAFFLES To recipe for Waffles (see No. 482) add one-half cup of cooked rice, mixing the rice thoroughly with the beaten egg before adding. 486.--BROWN SUGAR SIRUP Boil one cup of brown sugar and one-half cup of water until the consistency of thick maple sirup. Serve hot or cold. 487.--CIDER SIRUP 1-1/2 cups cider 1 cup sugar Heat cider, add sugar, and boil until a thick sirup is formed, skimming when necessary. Serve hot or cold. 488.--LEMON SIRUP Boil one cup of sugar, one-half cup of water, and one tablespoon of lemon juice until the consistency of thick maple sirup; add one teaspoon of butter, and serve hot. 489.--ORANGE SIRUP 3/4 cup orange juice Grated rind 1/2 orange 1 cup sugar Boil orange juice and sugar until mixture has the consistency of thick maple sirup, add rind, and serve hot or cold. CHAPTER XXII CAKES AND COOKIES[11] 490.--APPLE SAUCE CAKE (without Butter, Eggs, or Milk) 1 cup unsweetened apple sauce 1/4 teaspoon salt 1/2 cup melted shortening 1 teaspoon cinnamon 1 cup sugar 1/2 teaspoon nutmeg 1 teaspoon soda 1/4 teaspoon clove 2 cups flour 1 cup raisins seeded and chopped Mix in order given, sifting dry ingredients together, beat well, pour into a deep pan, and bake about one hour in a slow oven. 491.--CANADA WAR CAKE (without Butter, Eggs, or Milk) 1 cup brown sugar 1 teaspoon cinnamon 1/4 cup shortening 1/2 teaspoon mace 1 cup boiling water 1/4 teaspoon clove 2 cups seeded raisins 1 teaspoon soda 1/2 teaspoon salt 2 cups flour Mix sugar, shortening, water, raisins, and salt; boil five minutes; cool, and add spices, soda, and flour sifted together; beat well; pour into a greased, paper-lined bread pan, and bake in a slow oven one hour. 492.--DATE CAKE 1/3 cup melted shortening 1-3/4 cups flour 1-1/4 cups brown sugar 3-1/2 teaspoons baking powder 1 egg unbeaten 1/2 teaspoon mace 1/2 cup milk 1 cup dates stoned and chopped Mix in order given, and beat vigorously for three or four minutes; bake in two layer-cake pans in a moderate oven for twenty-five minutes; when partly cool spread with tart jelly, and sprinkle top layer with powdered sugar. 493.--FUDGE CAKE 1/4 cup shortening 1/2 cup milk 1 cup brown sugar 1-1/2 cups flour 1 square chocolate 3 teaspoons baking powder 1 egg well beaten 1/4 teaspoon salt Cream shortening, add sugar, and beat well; add chocolate melted and egg; beat again; add milk; add flour, baking powder, and salt sifted together; beat for two minutes. Pour into two greased layer-cake pans, and bake in a moderate oven about eighteen minutes. Fill, and spread top with Fudge Filling (see No. 533). 494.--OLD-FASHIONED PORK CAKE 1/2 pound fat salt pork 1/4 pound citron shredded 1 cup boiling water 1 nutmeg grated 1 cup molasses 2 teaspoons cinnamon 1 cup sugar 1/2 teaspoon cloves 2 eggs beaten 1/2 teaspoon allspice 1/2 pound raisins 1 teaspoon soda 1/2 pound currants 4 cups flour Put pork through meat chopper, using finest cutter; add boiling water and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and mix well; add dry ingredients, which have been sifted together; beat well; pour into two deep greased and paper-lined pans; and bake in a slow oven two hours. This cake keeps well if stored in a covered stone crock. It may be reheated in the top of double boiler, and served hot with pudding sauce. 495.--ONE-EGG CAKE 2 tablespoons butter 1-1/2 cups flour 1/2 cup sugar 2-1/2 teaspoons baking powder 1 egg Grated rind of 1 lemon 1/2 cup milk Cream the butter, add the sugar and the well-beaten egg; beat thoroughly, add the other ingredients in the order given, and bake in a moderate oven about half an hour. 496.--ORANGE CAKE 1/4 cup shortening 1-1/2 cups flour 1 cup sugar 2-1/2 teaspoons baking powder 1 egg Grated rind 1/2 orange 1/2 cup milk Cream the shortening, add sugar and egg well beaten; add milk, flour, baking powder, and rind; beat well, and bake in two layer pans about twenty minutes in a moderate oven. Fill and cover top with Orange Icing (see No. 527). 497.--PLAIN CAKE 1/3 cup shortening 1-2/3 cups flour 1 cup sugar 3 teaspoons baking powder 2 eggs Few grains salt 1/2 cup milk 1/2 teaspoon lemon extract Beat shortening and sugar until light and creamy; add eggs well beaten, flour, baking powder, salt, and extract; beat well, pour into a greased and papered cake pan, and bake about half an hour in a moderate oven, or in two layer-cake pans about twenty minutes. This is an excellent foundation cake for use with various flavorings, icings, and fillings. 498.--SPICE CAKE (without Eggs) 1/3 cup shortening 1-1/2 teaspoons cinnamon 1 cup sugar 3/4 teaspoon nutmeg 1 cup sour milk 1/4 teaspoon cloves 2 cups flour 1/4 teaspoon salt 1 teaspoon soda 1 cup raisins seeded and chopped Cream shortening and sugar, add sour milk; add dry ingredients sifted together; beat well; add raisins, pour into a greased shallow pan, and bake half an hour in a moderate oven. Dust with confectioners' sugar or cover with plain icing. 499.--WHITE CAKE Whites of 2 eggs 3 teaspoons baking powder Melted butter 7/8 cup sugar Milk 1/2 teaspoon almond extract 1-1/2 cups flour Break the whites of eggs into a measuring cup; add melted butter to half fill cup; add milk to fill cup. Mix and sift flour, baking powder, and sugar; combine mixtures, add flavoring, and beat for five minutes. Bake in a shallow cake pan half an hour, or in muffin tins about twenty minutes, in a moderate oven. 500.--SPONGE CAKE (Hot Water) Yolks of 2 eggs Whites of 2 eggs 1/4 cup hot water 1 cup flour 7/8 cup sugar 2 teaspoons baking powder Grated rind 1 lemon 1/4 teaspoon salt Beat the yolks of eggs until thick and light, add the water and sugar, and beat three minutes with the egg beater; add the lemon rind and the whites stiffly beaten; sift flour, baking powder, and salt, and fold in carefully. Pour into a shallow greased pan, and bake in a moderate oven twenty-five minutes. 501.--VELVET SPONGE CAKE 2 eggs 1/2 cup pastry flour 1 cup sugar 2 teaspoons baking powder 1/8 teaspoon salt Grated rind 1 lemon 1/4 cup potato flour 1/3 cup hot milk Beat eggs until very light, add sugar gradually, and continue beating with the egg beater; mix and sift salt, flour, and baking powder; add half to the eggs and sugar, and beat well; add rest of flour, and beat again; add rind and milk, and beat hard; pour into a deep pan, and bake forty minutes in a slow oven. 502.--CREAM PIE Follow rule for Jelly Roll Cake (see No. 503); bake in two layers, and fill with Cream Filling (see No. 531). 503.--CAKE FOR JELLY ROLL OR CHARLOTTE RUSSE 2 eggs 1 cup flour 1 cup powdered sugar 1-1/2 teaspoons baking powder 1/3 cup hot water 1/4 teaspoon salt Beat the eggs very light, add sugar gradually, and continue beating; add water, flour, baking powder, and salt. Pour into a greased, paper-lined dripping pan and bake in a moderate oven about fifteen minutes. The cake should be about half an inch thick when baked. Trim off the edges, spread with jam or jelly, and roll firmly; wrap in a paper napkin to keep in shape. For Charlotte Russe cut cake into pieces to fit paper cases, and fill with Charlotte Russe Mixture (see No. 562). 504.--CHOCOLATE MARSHMALLOW ROLL To recipe for Jelly Roll (see No. 503) add two squares of melted chocolate. Bake as for jelly roll, trim edges, spread with Marshmallow Filling (see No. 534), and roll the same as jelly roll. 505.--HOT WATER GINGERBREAD (without Egg) 1/4 cup shortening 1 teaspoon soda 1 cup dark molasses 1/2 teaspoon salt 1/2 cup boiling water 1-1/2 teaspoons ginger 2 cups bread flour 1/2 teaspoon cinnamon Mix shortening, molasses, and water; add dry ingredients sifted together, and beat well. Pour into greased muffin pans and bake in a moderate oven twenty minutes; or pour into a greased shallow pan and bake twenty-five minutes. 506.--HOT WATER GINGERBREAD (with Egg) 1/3 cup beef drippings 2-3/4 cups flour 2/3 cup boiling water 1 teaspoon soda 1 cup dark molasses 1/2 teaspoon salt 1 egg well beaten 1-1/2 teaspoons ginger Pour boiling water over shortening, add molasses and egg; mix and sift dry ingredients, add to first mixture, and beat well. Pour into a shallow, greased cake pan, and bake in a moderate oven twenty-five minutes. 507.--SOUR MILK GINGERBREAD 2 cups flour 1 cup molasses 1-1/2 teaspoons soda 1 cup thick sour milk 1 teaspoon ginger 1 egg well beaten 1/4 teaspoon salt Mix and sift dry ingredients, add molasses, milk, and egg, and beat well; pour into a greased pan, and bake in a moderate oven twenty-five minutes. 508.--GINGER APPLE CAKE Follow any recipe for gingerbread, bake in two layers, and put Apple Filling (see No. 529) between layers and on top. 509.--GINGER GEMS 1/2 cup molasses 1-1/2 cups flour 1/4 cup brown sugar 1 teaspoon soda 1/4 cup shortening 1 teaspoon ginger 1/2 cup boiling water 1/2 teaspoon cinnamon 1 beaten egg 1/4 teaspoon salt Mix in order given, sifting the dry ingredients together; beat well, pour into greased muffin tins, and bake in a moderate oven twenty minutes. 510.--BRAN DROP COOKIES 1 cup bran 1/4 teaspoon clove 1/2 cup flour 1/4 cup molasses 1/4 teaspoon salt 1/4 cup sugar 1/4 teaspoon soda 1/4 cup melted shortening 1/2 teaspoon cinnamon 1/4 cup milk Mix in order given, drop from tablespoon, two inches apart, on greased pan, and bake in a hot oven twelve minutes. 511.--CHEESE DROPS 2 tablespoons butter 1/8 teaspoon paprika 1/4 cup grated cheese 1/8 teaspoon mustard 1/4 cup dried and sifted crumbs Few grains cayenne 1/4 teaspoon salt Whites of 2 eggs Cream butter and cheese together; mix crumbs with seasonings and add to cheese; fold in the stiffly beaten whites of eggs. Drop from a teaspoon on a greased baking sheet about two inches apart, and bake in a moderate oven about twelve minutes. Serve with soup or salad. 512.--CHEESE WAFERS 1 cup flour 1 tablespoon shortening 1/4 teaspoon salt 1/2 cup grated cheese 1/2 teaspoon paprika 1/4 cup cold water Mix and sift flour, salt, and paprika; rub in shortening with finger tips; add cheese and mix to a stiff paste with cold water; roll out very thin, cut with a small round cutter, place on a greased baking sheet, and bake in a moderate oven five or six minutes. Serve with salad or soup. 513.--CHOCOLATE COOKIES 2 squares chocolate 2 cups flour 1/2 cup shortening 2-1/2 teaspoons baking powder 1 cup brown sugar 1/2 teaspoon salt 1 egg well beaten 1/2 teaspoon cinnamon 1/4 cup milk Put chocolate with shortening in mixing bowl and place over hot water until melted; add other ingredients in order given. Chill, roll thin, and cut with fancy cutter. Bake in a moderate oven about ten minutes. 514.--GINGER WAFERS 1/2 cup shortening 1/4 teaspoon salt 1 cup brown sugar 1-1/4 teaspoons ginger 2-1/4 cups bread flour 1/2 cup milk 1/2 teaspoon soda Cream shortening and sugar; sift soda, salt, and ginger with flour, and add alternately with milk; chill; roll thin on baking sheet; mark in squares, and bake in a moderate oven eight or ten minutes. Remove from pan while warm. 515.--MARSHMALLOW WAFERS Arrange thin crackers or wafers on a baking sheet, place a marshmallow on each one, and bake in a moderate oven for a few minutes until marshmallows melt; into each one press half a nut meat, raisin, cherry, or a bit of candied fruit. 516.--MOLASSES BROWNIES 1/3 cup shortening 1 beaten egg 1/3 cup sugar 1/2 teaspoon baking powder 1/3 cup molasses 1 cup flour 2 squares melted chocolate 3/4 cup chopped nut meats Cream the shortening, add other ingredients in order given, drop from spoon on greased pan, and bake about twelve minutes in a moderate oven. 517.--OATMEAL MACAROONS 1 egg 1 cup rolled oats 1/2 cup sugar 1/3 cup shredded coconut 1 tablespoon melted butter 1/2 teaspoon salt Beat egg until light, add other ingredients in order given, beat well, and drop from spoon on greased pan; bake about fifteen minutes in a moderate oven. 518.--PEANUT MACAROONS White of 1 egg 1 cup powdered sugar 1/8 teaspoon salt 1 cup finely chopped peanuts Add salt to the egg, and beat until stiff; add sugar and nuts, and mix well; drop from a teaspoon on a greased baking sheet two inches apart, and bake in a slow oven about fifteen minutes. 519.--RAISIN DROP COOKIES 3 tablespoons shortening 1 cup flour 1/2 cup brown sugar 2 teaspoons baking powder 1 egg well beaten 1 teaspoon cinnamon 2 tablespoons milk 1/2 cup raisins seeded and chopped Cream the shortening and sugar; add egg and milk, and beat well; add flour, baking powder, and cinnamon sifted together; add raisins; beat well, drop from a teaspoon two inches apart on a greased baking sheet, and bake in a moderate oven about twelve minutes. 520.--WALNUT WAFERS 2 eggs 1/4 teaspoon salt 1 cup brown sugar 1/4 teaspoon baking powder 1/2 cup flour 3/4 cup chopped nut meats 1/4 teaspoon cinnamon Beat eggs until light; add sugar, and beat well; add dry ingredients sifted together; beat well, add nuts, pour into a greased dripping pan, and bake in a moderate oven about ten minutes. Cut in squares while hot. Mixture may be baked in tiny scalloped tins if preferred. FOOTNOTES: [11] The amount of soda in these recipes is based upon the use of old-fashioned jug molasses; canned molasses varies greatly in acidity and, especially when freshly opened, requires little or no soda. If canned molasses is used, therefore, baking powder should wholly or partly take the place of soda. CHAPTER XXIII ICINGS AND FILLINGS 521.--BOILED ICING[12] 1/3 cup boiling water White of 1 egg 1 cup sugar 1 teaspoon vanilla 1/8 teaspoon cream of tartar Boil water and sugar to 240° F., or until the sirup forms soft ball when tried in cold water; add cream of tartar and vanilla, and pour slowly upon the stiffly beaten white of egg, beating constantly until thick enough to spread without running. For caramel flavor melt one-third of the sugar first. 522.--CARAMEL ICING 1 cup brown sugar 1 teaspoon butter 1/3 cup milk Few grains salt Put ingredients in saucepan, and boil to 240° F., or until a soft ball can be formed when tested in cold water. Beat until creamy, and spread while warm. Chopped nut meats may be added. 523.--CHOCOLATE ICING 2 squares chocolate Confectioners' sugar 1/4 cup boiling water 1/2 teaspoon vanilla Melt chocolate, add boiling water, and mix well; add confectioners' sugar until of right consistency to spread; add vanilla and beat well. Coffee may be used in place of water. 524.--COCOA ICING 1 tablespoon butter 2 tablespoons cocoa 2 tablespoons milk Confectioners' sugar Heat butter and milk in a saucepan, remove from fire, add cocoa, and enough confectioners' sugar to thicken. About one cup of sugar will be required. 525.--COFFEE ICING Follow directions for Boiled Icing (see No. 521), using strong coffee in place of water. Or to recipe for Quick Icing (see No. 528) or Cream Icing (see No. 526) add one teaspoon of instantaneous coffee. 526.--CREAM ICING 1-1/4 cups confectioners' sugar 1/4 teaspoon vanilla Heavy cream Sift sugar and add cream until of right consistency to spread (about two tablespoons); add flavoring, and beat well. 527.--ORANGE ICING Juice of 1/2 orange Confectioners' sugar Grated rind of 1/4 orange Mix sugar with orange juice and rind until icing is firm enough to spread. 528.--QUICK ICING 1 tablespoon butter Confectioners' sugar 2 tablespoons boiling water 1/4 teaspoon flavoring Pour boiling water over butter; stir in sugar enough to thicken; add extract, and beat well before spreading. (A little more than one cup of sugar will usually be required.) 529.--APPLE FILLING 3 baked apples 1 cup confectioners' sugar White of 1 egg Press apples through a sieve; beat white of egg until stiff; add half of sugar, and beat well; add apple and remaining sugar gradually, and beat until very light. Spread between layers and on top of cake. Two tablespoons of tart jelly may be beaten with the apple. 530.--COFFEE CREAM FILLING Follow recipe for Cream Filling (see No. 531), but use one-half cup strong coffee in place of one-half cup of milk. Or add one teaspoon of instantaneous coffee to the recipe. 531.--CREAM FILLING 1-1/2 cups milk 1/8 teaspoon salt 1 cup sugar 1 egg slightly beaten 1/4 cup cornstarch 1 teaspoon flavoring Scald milk, mix sugar, cornstarch, salt, and egg; add to milk, and cook over hot water, stirring constantly until mixture thickens; cook fifteen minutes, stirring occasionally. Cool and flavor before spreading. 532.--DATE AND FIG FILLING 1 cup figs 1/2 cup boiling water 1 cup dates Juice 1/2 lemon 1/2 cup sugar Wash, dry, and chop figs; wash, dry, stone, and chop dates; mix fruit with sugar, water, and lemon juice, and cook over hot water until thick enough to spread. 533.--FUDGE FILLING 1-1/2 cups brown sugar 1/3 cup milk 1 tablespoon butter Few grains salt 1 square chocolate 1/2 cup nut meats chopped Put sugar, butter, chocolate, milk, and salt in a saucepan; heat slowly to boiling point, and boil to 240° F., or until a soft ball can be formed when tested in cold water; remove from fire, add nuts, and beat until smooth and creamy. 534.--MARSHMALLOW FILLING 1 cup sugar 1/2 pound marshmallows 1/3 cup boiling water 1 teaspoon vanilla Boil sugar and water to 240° F., or until a soft ball can be formed when tested in cold water; soften marshmallows over hot water, add sirup, and when partly cooled add vanilla and beat until stiff enough to spread. Chopped nuts, dates, figs, raisins, or candied fruits may be added. 535.--MOCHA FILLING 2 tablespoons hot black coffee 1/2 teaspoon vanilla 1 tablespoon butter 1 cup confectioners' sugar 2 tablespoons cocoa Mix coffee, butter, cocoa, and vanilla, and add sugar enough for mixture to spread without running. 536.--ORANGE FILLING 1/2 cup sugar 1/2 cup orange juice 3 tablespoons flour 1 beaten egg Grated rind 1/2 orange 1 teaspoon butter Mix sugar, flour, and rind in the top of double boiler, add orange juice, egg, and butter, and cook over hot water for twelve minutes, stirring often. 537.--PRUNE FILLING To recipe for Boiled Icing (see No. 521) add two-thirds of a cup of cooked prunes which have been stoned and cut in small pieces, and the chopped meats from six of the prune stones. Spread between layers of cake. FOOTNOTES: [12] The sirup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered. CHAPTER XXIV HOT DESSERTS 538.--APPLE ROULETTES Use recipe for Baking Powder Biscuit (see No. 424); roll dough very thin, brush with melted butter, and spread with one cup of chopped apple, mixed with one-fourth cup of sugar, and one teaspoon of cinnamon; roll firmly like a jelly roll, cut in three-fourths-inch slices, place in buttered pan, and bake in a hot oven fifteen minutes. Serve with hot liquid sauce. 539.--DUTCH APPLE CAKE 1-1/2 cups flour 1/2 cup milk 3 teaspoons baking powder 2 tablespoons melted shortening 1/2 teaspoon salt 3 apples 3 tablespoons sugar 2 tablespoons sugar 1 egg 1/4 teaspoon cinnamon Sift together flour, baking powder, salt, and sugar; add egg well beaten, milk, and shortening; beat well, and spread in a greased pan, having mixture about an inch deep; core, pare, and quarter apples, cut in thick slices, and arrange in rows on top of cake; sprinkle with sugar and cinnamon, and bake in hot oven half an hour. Serve with liquid sauce. 540.--STEAMED APPLE PUDDING 6 apples 3 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon nutmeg 2 tablespoons shortening 1-1/2 cups flour 3/4 cup milk Pare, core, and slice apples; place in a greased pudding dish, and sprinkle with sugar and nutmeg mixed. Sift flour, baking powder, and salt; rub in shortening with finger tips, and mix with milk; spread over apples, and steam for one hour. Turn out of dish, and serve with apples on top. Serve with Soft Sauce (see No. 617). 541.--BANANA TOAST Mash and sweeten bananas, heap on rounds of buttered toast, and heat in oven. Serve hot with cream or rich milk. Garnish with split cherries, nuts, or bits of jelly. 542.--BLACKBERRY PUDDING Add one cup of blackberries to recipe for Cottage Pudding (see No. 549) and serve with Blackberry Sauce (see No. 618). 543.--BLUEBERRY PUDDING To recipe for Cottage Pudding (see No. 549) add one cup of blueberries. 544.--BROWN BETTY 2 cups soft bread crumbs 1/4 teaspoon clove 4 tablespoons butter 1/4 teaspoon nutmeg 4 apples 2 tablespoons molasses 1/3 cup brown sugar 2 tablespoons hot water 1/2 teaspoon cinnamon 1/4 teaspoon salt Mix crumbs with melted butter; pare, core, and slice apples; mix sugar and spices; arrange crumbs and apple in layers in a greased baking dish, sprinkle each layer with sugar; mix molasses, water, and salt, and pour over all. Bake slowly for an hour and a half. 545.--BAKED CRANBERRY PUDDING 2 cups soft bread crumbs 1 cup sugar 1/4 cup butter 1/2 cup sultana raisins 1 cup chopped cranberries 1/4 cup boiling water Mix crumbs with melted butter; add cranberries, sugar, and raisins, and put into a greased baking dish; add water, and bake in a slow oven one hour. Serve with Soft Sauce (see No. 617). 546.--BAKED INDIAN PUDDING 2 cups boiling water 3 cups hot milk 1 teaspoon salt 1/4 cup molasses 5 tablespoons fine corn meal 1/2 teaspoon ginger Add salt to boiling water, sift in corn meal very slowly, and boil ten minutes, stirring often; add milk, molasses, and ginger, pour into a greased earthen dish, and bake very slowly for three hours. Serve with rich milk, cream, or Ginger Sauce (see No. 611). 547.--CARAMEL TOAST PUDDING 3/4 cup sugar 1/4 teaspoon salt 2 slices toast 1/2 teaspoon nutmeg 2 cups hot milk 1 egg 1 tablespoon butter Caramelize sugar; cut each slice of toast in quarters, dip in caramel, and arrange in baking dish; add milk to caramel remaining in pan, and stir until dissolved; add butter, salt, nutmeg, and egg slightly beaten; pour over toast, and bake in slow oven about half an hour. Serve with cream, rich milk, or liquid sauce. 548.--STEAMED CHOCOLATE PUDDING 1/2 cup sugar 1 cup flour 1 tablespoon melted butter 1-1/2 teaspoons baking powder 1 beaten egg 1/2 teaspoon cinnamon 1/2 cup milk 1 square melted chocolate 1/8 teaspoon salt Mix in order given, put in pudding mold, cover closely, and steam one hour. Serve with cream or Soft Sauce (see No. 617). 549.--COTTAGE PUDDING 1/4 cup shortening 2 cups flour 1/2 cup sugar 4 teaspoons baking powder 1 egg 1/4 teaspoon salt 3/4 cup milk Cream the butter; add the sugar and the well-beaten egg, and beat well; add the milk and then the flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot oven in pudding dish about half an hour, or in individual tins about twenty minutes. Serve with hot liquid sauce. 550.--STEAMED FIG PUDDING 1/2 cup shortening 1 teaspoon cinnamon 1/2 cup sugar 1/2 teaspoon nutmeg 1 egg well beaten 1/2 teaspoon salt 1 cup milk 1 pound figs chopped 1/2 cup molasses 1/4 cup currants 2-1/2 cups flour 1/2 cup flour 5 teaspoons baking powder Mix shortening and sugar, and beat until creamy; add egg, milk, and molasses, add two and a half cups of flour sifted with baking powder, spices, and salt; beat well; add figs and currants mixed with one-half cup of flour. Pour into a greased mold, and steam three hours, or pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with Cranberry Sauce (see No. 606) or Currant Jelly Sauce (see No. 608). This pudding keeps well and can be reheated in the top of the double boiler. 551.--STEAMED FRUIT PUDDING 1 egg well beaten 1/2 teaspoon salt 1 cup molasses 1 teaspoon cinnamon 1/2 cup water 1/4 teaspoon clove 2 tablespoons melted shortening 1/2 teaspoon mace 1-1/2 cups flour 3/4 cup raisins seeded and chopped 1/2 teaspoon soda 1/4 cup currants Mix egg, molasses, water, and shortening; add dry ingredients sifted together; add fruit; mix well, pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with a tart sauce. One cup of dates, stoned and cut in pieces, may be used instead of raisins and currants. 552.--MOCK INDIAN PUDDING 2 slices bread buttered 1/3 cup sugar 2 cups milk 1/4 teaspoon cinnamon 1/2 cup molasses 1/4 teaspoon salt Butter two slices bread cut three-quarters of an inch thick, put into buttered baking dish, and pour over the bread the rest of the ingredients mixed together. Bake one and a half hours in a slow oven. 553.--INDIAN TAPIOCA PUDDING 1/3 cup pearl tapioca 1/2 cup molasses 2 cups boiling water 1 tablespoon butter 1-1/2 teaspoons salt 1/4 teaspoon cinnamon 1/4 cup corn meal 3 cups hot milk Soak tapioca in cold water for one hour, and drain; add salt to boiling water, sift in corn meal, and boil ten minutes, stirring often; add tapioca and other ingredients, pour into a greased earthen dish, and bake slowly for two hours. 554.--PEACH DUMPLINGS Cover halves of preserved peaches with Shortcake Dough (see No. 441) rolled thin; bake in hot oven, and serve with hot peach sirup and hard sauce. 555.--BAKED RICE CUSTARD 1 cup cooked rice Pinch of salt 2 eggs 1-1/2 cups milk 1/3 cup sugar 1/2 teaspoon lemon extract Mix in order given and bake about twenty minutes in a moderate oven. Serve hot or cold with cream or rich milk. 556.--BAKED RICE PUDDING 1/2 cup rice 1/2 teaspoon salt 2 cups milk 1/2 nutmeg grated 2 cups boiling water 1 cup raisins seeded and chopped 1/4 cup sugar Wash rice, mix with other ingredients, pour into a greased baking dish, and bake slowly for three hours. Stir occasionally during first hour of baking to prevent rice and fruit from settling. Serve with rich milk or cream. 557.--MULLED RICE 1/2 cup rice 1/4 teaspoon salt 2 cups hot milk 1 egg 1 tablespoon butter 1/2 teaspoon nutmeg 2 tablespoons sugar 2 tablespoons grape juice Wash rice, and cook with milk, butter, sugar, and salt in double boiler until tender; beat egg, add nutmeg and grape juice, stir into rice, and cook five minutes. Serve with cream or rich milk. CHAPTER XXV COLD DESSERTS 558.--BANANA ROYAL 4 bananas 4 slices of French Toast (see No. 467) 1/4 cup currant jelly or stale sponge cake 1/4 cup powdered sugar Force bananas and jelly through potato ricer or a sieve, add sugar, and heap on French toast or sponge cake. Or line individual glasses with lady fingers and fill with banana mixture. 559.--BANANA WHIP 4 bananas 4 tablespoons powdered sugar 4 tablespoons grape juice or jelly Whites of 2 eggs Peel and scrape bananas, force through a sieve; add grape juice, sugar, and stiffly beaten whites of eggs; pile lightly in individual glass dishes, garnish with bits of jelly, and serve at once. All materials should be very cold. 560.--BANANA AND GRAPE JUICE JELLY 1/2 box gelatine 1/4 cup strained lemon juice 1/2 cup grape juice 3/4 cup sugar 2-1/2 cups boiling water 2 large bananas Soak gelatine in grape juice five minutes; dissolve in boiling water, add lemon juice and sugar. When jelly begins to stiffen, beat with egg beater, and add the bananas pressed through a sieve. 561.--BLACKBERRY MOLD 1 quart blackberries 2 cups water 1/2 cup sugar 3/4 cup farina 1/4 teaspoon salt Heat berries, sugar, salt, and water, and when boiling add farina slowly. Cook over hot water half an hour, turn into a mold, and serve cold with cream. Blueberries, either fresh or canned, may be used in place of blackberries. 562.--CHARLOTTE RUSSE FILLING 1-1/2 cups thin cream 1/4 cup hot milk 1-1/2 teaspoons gelatine 3 tablespoons powdered sugar 2 tablespoons cold milk 1/2 teaspoon vanilla Whip the cream with a whip churn; skim off the froth as it rises, and place in a fine sieve to drain; soak gelatine in cold milk, dissolve in hot milk, add sugar and flavoring. Stir occasionally until mixture begins to stiffen; then fold in the whip from the cream. 563.--CHOCOLATE BLANCMANGE 2 cups hot milk 1/4 cup sugar 4 tablespoons cornstarch 1-1/2 squares chocolate melted 1/4 teaspoon salt Whites 2 eggs 1/4 teaspoon cinnamon Scald milk; mix cornstarch, salt, cinnamon, and sugar; add slowly to milk, and cook over hot water until thickened, stirring constantly; add chocolate and cook for fifteen minutes, stirring occasionally; fold in the stiffly beaten whites of eggs, and turn into individual molds to chill. 564.--COCONUT AND ORANGE JELLY 1/2 box gelatine 1/3 cup sugar 1/2 cup cold water 1 can coconut 1 cup hot milk Cold milk 1/4 cup orange marmalade Soak gelatine in cold water for five minutes; dissolve in hot milk; add marmalade and sugar; drain one can of coconut, and add to coconut milk enough cold milk to make one and a half cups; mix with jelly, add coconut, and pour into a mold to chill. 565.--COFFEE CARAMEL CUSTARDS 1/2 cup sugar 2 eggs 1 cup milk Few grains salt 1 cup strong coffee Put sugar in smooth saucepan, and stir over fire until a light-colored caramel is formed. (Avoid burning.) Heat milk and coffee, add to caramel, and keep over hot water until caramel is dissolved; add eggs slightly beaten and salt; strain into cups, and bake in slow oven until firm. 566.--COFFEE JUNKET 2 cups lukewarm milk Few grains salt 1/4 cup sugar 1/2 junket tablet 1 teaspoon instantaneous coffee 1 teaspoon cold water Mix milk, sugar, coffee, and salt; stir until sugar is dissolved; dissolve junket tablet in cold water, add to milk, and pour into glasses. If milk is overheated junket will not be firm. 567.--CRANBERRY WHIP Follow recipe for Prune Whip (see No. 574), using one cup of strained cranberry sauce instead of prunes. 568.--SOFT CUSTARD 2 cups milk Few grains salt Yolks of 2 eggs 1 teaspoon cornstarch 1/4 cup sugar 1/2 teaspoon vanilla Scald the milk; mix sugar, salt, and cornstarch, add to beaten egg yolks, and stir into the hot milk; cook over hot water ten minutes, stirring constantly until thickened; beat with egg beater; strain, cool, and add vanilla. To vary the flavor, the sugar may be caramelized, or other extracts may be used. Serve in glasses with a meringue made of the whites of eggs beaten stiff and sweetened with two tablespoons of sugar. Garnish with dots of red jelly. 569.--COFFEE AND RICE JELLY 1/2 box gelatine 1 cup milk 1/2 cup cold coffee 3/4 cup sugar 2 cups hot strong coffee 1 cup cooked rice Soak gelatine in cold coffee five minutes; add hot coffee and stir until dissolved; add milk and sugar; chill, and, when beginning to stiffen, beat with egg beater, add rice, and turn into a mold. 570.--FRUIT CREAM 2 bananas 1 tablespoon granulated gelatine 1 orange 1/4 cup boiling water 1/2 lemon 1 cup cream whipped 1/3 cup powdered sugar Press bananas through a sieve; add juice and pulp of orange, juice of lemon, sugar, and gelatine which has been dissolved in hot water. Stir over ice water until mixture begins to stiffen, then fold in the cream. Put in mold and chill. 571.--SPICED FRUIT JELLY 6 apples 1 tablespoon gelatine 1/2 cup cranberries 1/4 cup cold water 3/4 cup boiling water 1/2 teaspoon cinnamon 1 cup sugar 1/4 teaspoon clove Core and slice apples, and cook with cranberries and boiling water fifteen minutes; press through a sieve, add sugar, gelatine dissolved in cold water, and spice. Stir until sugar is dissolved, pour into a mold, and put in a cool place until firm. 572.--FRUIT WHIP (Uncooked) 4 tart apples grated 2 tablespoons fruit jelly 4 figs chopped Whites of 2 eggs 8 dates stoned and chopped Mix fruit; mash jelly with a fork; add to fruit, and fold in the stiffly beaten whites of eggs. Serve in glasses, and garnish with bits of jelly. 573.--PINEAPPLE PUDDING Follow recipe for Chocolate Blancmange (see No. 563), omitting chocolate and cinnamon, and adding one-half can of grated pineapple. 574.--PRUNE WHIP Press cooked and stoned prunes through a sieve; to one cup of prune pulp add two tablespoons of sugar; beat the whites of two eggs very stiff; add prune mixture gradually, and beat well with a strong egg beater; when light turn into a small greased baking dish or into four individual dishes, and bake in a slow oven about twenty minutes, or until firm. Serve plain or with a custard sauce made from the yolks of the eggs. 575.--PRUNE AND WHEAT MOLD 1 cup prunes 1/4 teaspoon salt Boiling water 1/2 cup Cream of Wheat Wash prunes, soak over night; cook in same water until tender, and remove the stones; measure prunes and juice, and add boiling water to make one quart; add salt; slowly sift in wheat, and cook over hot water for half an hour, stirring often at first; turn into a mold to cool. 576.--JELLIED PRUNES AND CRANBERRIES 1 cup prunes 1 cup sugar Boiling water 1/2 box gelatine 1 cup cranberries chopped 1/2 cup cold water Wash prunes, and soak over night in water to cover; cook until soft in same water; drain, measure juice, and add enough boiling water to make three cups; put cranberries in a colander and rinse off the seeds with running water; drain, and add to water; add sugar, and cook ten minutes; add the gelatine soaked in cold water; stone the prunes, cut in quarters, and add to cranberries; turn into a mold, and chill. 577.--RICE MOLD 1 cup rice Grated rind of 1/2 orange 2 quarts boiling water 3/4 cup powdered sugar 1 tablespoon salt 2 tablespoons grape juice Juice of 1 orange Cook rice in boiling salted water until tender; drain; mix with orange, sugar, and grape juice; press into a mold, and chill; turn out of mold, and serve with cream. 578.--SEA MOSS BLANCMANGE 1/4 cup sea moss 1/4 teaspoon salt 1 quart milk 1 teaspoon vanilla 1/4 cup sugar Soak moss in lukewarm water for ten minutes; lift carefully from the water so as not to disturb any sand which may have settled; rinse moss, drain well, add to hot milk, and cook in double boiler for half an hour. Strain through a fine sieve, add sugar, salt, and vanilla, and turn into a mold until firm. Serve with crushed berries, sliced bananas, or stewed fruit. CHAPTER XXVI FROZEN DESSERTS 579.--TO FREEZE ICES Use one measure of freezing salt to three measures of finely cracked ice for ice cream, sherbet, and all mixtures which are to be churned. Freeze slowly, remove dasher, pack solidly, add fresh salt and ice, and let stand for an hour before serving. To freeze mousse, bombe, and all unchurned mixtures, pack in equal parts of salt and ice, and let stand three hours. 580.--FROZEN CUSTARD 1 quart milk 2 teaspoons cornstarch 2 eggs 1 tablespoon vanilla 1 cup sugar Few grains salt Scald milk; beat eggs slightly, add sugar mixed with cornstarch, and stir into milk; cook over hot water for twelve minutes, stirring constantly at first. Cool, add vanilla and salt, and freeze. Part cream may be used to advantage, or one can of evaporated milk with enough fresh milk added to make one quart. 581.--CHOCOLATE ICE CREAM Follow recipe for Vanilla Ice Cream (see No. 589), adding two and a half squares of chocolate to the custard before cooking. 582.--COCOA ICE CREAM 1 pint milk 1 teaspoon cornstarch 2 inches stick cinnamon 1 egg beaten 1 cup sugar 1 pint cream 1/2 cup cocoa 1 teaspoon vanilla Few grains salt Scald milk with cinnamon; mix sugar, cocoa, salt, cornstarch, and egg, and cook with milk until slightly thickened; cool, remove cinnamon, add cream and vanilla, and freeze. 583.--COFFEE ICE CREAM 1 can evaporated milk 1/2 cup sugar 1 cup boiling water 2 teaspoons instantaneous coffee Add boiling water to milk, and cool; add sugar and flavoring, and freeze. Serve in glasses and garnish with whipped cream. 584.--MINT ICE CREAM 1 quart thin cream White of 1 egg 1/2 pound mint stick candy Put half of cream in double boiler with candy, and heat until candy is dissolved. Cool, add the remainder of cream whipped, and the white of egg beaten stiff; freeze; and serve in glasses garnished with small green mint candies. 585.--ORANGE VELVET CREAM 1 cup sugar 1 cup orange juice 1 cup water Juice of 1 lemon Whites of 2 eggs 1 pint cream whipped Boil sugar and water until it threads; cool slightly and add gradually to the stiffly beaten whites of eggs, beating steadily for three minutes; add fruit juice, and when cool fold in cream. Freeze, and serve in glasses garnished with candied orange peel and a few mint leaves. 586.--PHILADELPHIA ICE CREAM 1 quart thin cream Few grains salt 3/4 cup sugar 1 tablespoon flavoring Mix and freeze. 587.--PRUNE ICE CREAM 1-1/2 cups hot milk 1 cup cream 2 eggs slightly beaten 2 cups cooked prunes 1/2 cup brown sugar Cook milk, eggs, and sugar over hot water until thickened, stirring constantly; when cool add cream, prunes stoned and pressed through a sieve, and freeze. Undiluted, unsweetened, evaporated milk may be used in place of cream. 588.--STRAWBERRY ICE CREAM 1 quart strawberries 1 quart thin cream 1-1/2 cups sugar Mash strawberries, add sugar, let stand an hour, and press through a sieve; add cream, and freeze. 589.--VANILLA ICE CREAM 1 pint milk Few grains salt 1 cup sugar 1 pint cream 2 eggs 1 tablespoon vanilla Scald milk, add sugar, salt, and eggs slightly beaten; cook over hot water until mixture coats spoon; cool; add cream and vanilla, and freeze. 590.--CANTON GINGER SHERBET 1/2 cup Canton ginger Juice of 1 orange 1 cup sugar Juice of 1/2 lemon 3-1/2 cups boiling water White of 1 egg Put ginger through the food chopper, using finest cutter; add sugar and water, and boil fifteen minutes; add fruit juice; cool, and freeze. When nearly frozen, add the stiffly beaten white of egg. 591.--CIDER FRAPPÉ 1 quart sweet cider Juice of 3 oranges 1 cup sugar Juice of 1 lemon Mix cider, sugar, and strained fruit juice; freeze to a mush, and serve in frappé glasses with the roast. 592.--CRANBERRY AND RAISIN SHERBET 3 cups cranberries 1-1/2 cups sugar 1 cup seeded raisins White of 1 egg 1-1/2 cups water Cook cranberries, raisins, and water ten minutes; press through a sieve, add sugar, and freeze; when nearly frozen add the stiffly beaten white of egg, and continue freezing until stiff and smooth. 593.--FRUIT SHERBET 1 cup sugar Juice of 1 orange 1 cup water Juice of 1 lemon 1 teaspoon gelatine 3/4 cup grated pineapple 2 tablespoons cold water 1 banana peeled and mashed Boil sugar and water five minutes, add gelatine soaked in cold water, and stir until dissolved; add fruit; cool, and freeze. 594.--GRAPE BOMBE Line a mold with Grape Sherbet (see No. 595), fill with Charlotte Russe Filling (see No. 562) to within one inch of top, cover with sherbet, and pack in salt and ice for three hours. 595.--GRAPE SHERBET 1 cup sugar 2 tablespoons water 1 cup water 1 cup grape juice 1 teaspoon gelatine Juice of 1 lemon Boil sugar and water five minutes; soak gelatine in cold water five minutes and add to sirup; add fruit juice, cool, and freeze. Serve in glasses with or without whipped cream garnish. 596.--JELLY SHERBET 1 teaspoon gelatine 1-1/2 cups boiling water 1/2 cup cold water White of 1 egg 2 glasses jelly Put gelatine and cold water in the top of double boiler; let stand five minutes; add jelly and boiling water, and stir until jelly is dissolved; when cool, freeze; when nearly frozen add the stiffly beaten white of egg. This is economical if home made jelly can be used. 597.--PINEAPPLE SHERBET 2/3 cup sugar Juice of 1 lemon 2 cups boiling water White of 1 egg 1/2 can grated pineapple Boil sugar and water for fifteen minutes, add pineapple, and lemon juice; when cool, freeze; when nearly frozen add the stiffly beaten white of egg, and finish freezing. 598.--SOMERSET SHERBET 1 banana 1 cup sugar 1/2 can apricots, or 1 teaspoon gelatine 1-1/2 cups stewed dried apricots 1/4 cup cold water 1 lemon 1 cup boiling water 1 orange Press banana and apricots, with their juice, through a sieve; add juice of lemon and orange, and sugar; soak gelatine in cold water, dissolve in boiling water, add to fruit, cool, and freeze. 599.--STRAWBERRY SHERBET 2 cups water 1 box strawberries 1 cup sugar White of 1 egg Boil sugar and water five minutes; mash berries, add to sirup, cool, and freeze; when nearly frozen add the stiffly beaten white of egg. If preferred, strain before freezing. 600.--FROZEN WATERMELON Scoop out the inside of a watermelon with a large spoon; put in the freezer without the dasher, sprinkle with powdered sugar and lemon juice, and pack in equal parts of salt and ice for three hours. CHAPTER XXVII SAUCES FOR DESSERTS 601.--CARAMEL SAUCE Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup of boiling water, and simmer fifteen minutes. Take care that sugar does not burn. Strong coffee may be used instead of water, and, if desired, one-half cup of chopped nut meats may be added. 602.--CHOCOLATE SAUCE (Hot) 3/4 cup sugar 2 teaspoons boiling water 1/3 cup boiling water 1 teaspoon butter 1/8 teaspoon salt 1/2 teaspoon vanilla 1 square chocolate Cook sugar, one-third cup water, salt, and chocolate until sirup threads; remove from fire, add two teaspoons water, butter, and vanilla. 603.--CHOCOLATE MARSHMALLOW SAUCE 1 square chocolate 1/4 cup sugar 1/2 tablespoon butter 1 cup boiling water 1 tablespoon flour 8 marshmallows cut in pieces Few grains salt 1/2 teaspoon vanilla Melt chocolate; add butter, flour, salt, sugar, and mix well; add water and boil two minutes; add marshmallows and beat well; add vanilla and serve hot. One tablespoon of shredded almonds may be added; or the marshmallows may be omitted and two tablespoons each of chopped nuts and raisins added. 604.--CINNAMON SAUCE Use recipe for Lemon Sauce (see No. 613); but omit the lemon flavoring, and add one teaspoon cinnamon and one tablespoon of molasses. 605.--COFFEE SAUCE (Evaporated Milk) 1 cup evaporated milk 1 teaspoon soluble coffee, or 1/4 cup sugar 2 tablespoons clear black coffee Place milk on ice for a few hours; beat with a rotary egg beater until stiff, add sugar and flavoring. 606.--CRANBERRY SAUCE (Pudding) 1/4 cup butter 2 tablespoons boiling water 1 cup powdered sugar 1/2 cup strained cranberry sauce Cream butter, add sugar and water gradually and alternately; beat well, and add cranberry sauce. The stiffly beaten white of one egg may be added. Serve with cottage or steamed puddings. 607.--CUSTARD SAUCE Make the same as Soft Custard (see No. 568). 608.--CURRANT JELLY SAUCE (Pudding) 1 tablespoon cornstarch 2 tablespoons currant jelly 1/4 cup sugar 1 teaspoon butter 1 cup boiling water Juice of 1/2 lemon Mix cornstarch and sugar in a saucepan, add water gradually, when thickened add jelly, simmer ten minutes; add butter and lemon juice just before serving. 609.--DATE SAUCE To Lemon Sauce (see No. 613) add eight dates, which have been washed, stoned, and cut in small pieces. Serve with Cottage Pudding (see No. 549). 610.--FRUIT SAUCE Heat one cup of sirup of preserved or canned fruit, thicken with one teaspoon of cornstarch moistened with one tablespoon of cold water, and cook ten minutes; add a few grains of salt, a teaspoon of butter, a few drops of red coloring, and serve hot. 611.--GINGER SAUCE 1/2 cup sugar 2 tablespoons water 1/4 cup molasses 2 tablespoons vinegar 1 teaspoon butter 1/2 tablespoon ginger Mix in order given, boil for five minutes, and serve hot with Indian Pudding (see No. 553) or Steamed Fruit Pudding (see No. 551). 612.--HARD SAUCE 1/4 cup butter 1 teaspoon vanilla, or 1 cup powdered sugar 1/4 teaspoon nutmeg 1 teaspoon milk Cream butter, add sugar and milk gradually, and beat until very light; add flavoring, and chill before serving. 613.--LEMON SAUCE 3/4 cup sugar 1 teaspoon butter 2 teaspoons cornstarch Juice and rind of 1/2 lemon, or 1/8 teaspoon salt 1/2 teaspoon lemon extract 1-1/2 cups hot water Mix sugar, cornstarch, and salt; add hot water, stir constantly until boiling point is reached, and simmer ten minutes; add butter and flavoring. One teaspoon of vanilla or one-half nutmeg grated may be used instead of lemon. 614.--MARSHMALLOW SAUCE 1 cup sugar 1 cup marshmallows 1/2 cup boiling water 1/2 teaspoon vanilla Boil sugar and water five minutes, add marshmallows, beat until they are melted, and add vanilla. Beat well before serving. Serve hot or cold. 615.--MOCHA SAUCE 1/4 cup butter or Crisco 1 teaspoon powdered soluble coffee 1 cup powdered sugar 1 tablespoon cocoa 2 tablespoons milk Cream shortening, add sugar and milk gradually, and beat until light; add coffee and cocoa, and blend well. 616.--ORANGE MARMALADE SAUCE 1/2 cup orange marmalade 1/2 cup boiling water 1/2 tablespoon butter Mix and serve hot with Cottage Pudding (see No. 549), steamed puddings, or griddle cakes. 617.--SOFT SAUCE To Hard Sauce (see No. 612) add two tablespoons of hot milk, a few drops at a time; beat well, and do not chill. 618.--STRAWBERRY SAUCE 2 tablespoons butter 2 tablespoons boiling water 3/4 cup powdered sugar 1 cup crushed strawberries Cream butter, add half of sugar gradually; add remaining half of sugar alternately with the water; beat well, and add strawberries. Blackberries or raspberries may be used instead of strawberries. CHAPTER XXVIII PASTRIES 619.--PLAIN PASTE 1-1/2 cups flour 1/4 cup shortening 1/4 teaspoon salt 1/3 cup ice water 1/4 teaspoon baking powder 1/4 cup butter Sift flour, salt, and baking powder; rub in shortening with finger tips until mixture is like fine meal; add water gradually until a soft but not sticky dough is formed, mixing with a knife; when dough is mixed, the side of the bowl should be clean, neither sticky nor dry with flour. Slightly more or less water may be needed. Roll paste, on a lightly floured board, into an even rectangular shape; divide butter into three parts; cover two-thirds of paste with dots of butter, using one part; fold first the unbuttered third, then the remaining third, so that there will be three layers of paste with butter between; roll out again, dot with butter as before, and fold; repeat for third time. Put paste on ice until thoroughly chilled. Any good shortening may be used in place of butter, but the butter flavor will be lacking. This is enough for one pie with two crusts; double the amount of paste can be made with the same amount of labor. It keeps well if wrapped in cheesecloth and put in a cool place. 620.--RICH PASTE 3 cups flour 1-1/4 cups shortening 1 teaspoon sugar 1 tablespoon lemon juice 1/2 teaspoon salt Ice water Sift flour, sugar, and salt; add shortening, and rub in with finger tips or chop with a knife in each hand until mixture is like fine meal; add lemon juice and enough water to form a stiff paste (about two-thirds of a cup); roll out into a thin sheet and fold in four layers; roll out and fold three times. Chill before using. This rule makes two pies. It is less expensive than puff paste, and yet is a very good substitute for it. 621.--PATTY SHELLS Roll paste one-eighth of an inch thick, cover inverted tin patty pans or individual pie dishes, trim paste evenly, and press down the edge firmly; prick with a fork, place on a baking sheet, and bake in a hot oven about twelve minutes. Remove pans, and fill with any cooked fruit mixture, berries, or creamed meats or vegetables. 622.--PIE SHELL Roll paste one-quarter inch thick, cover an inverted tin pie plate, trim, and press the edges firmly; prick with a fork, place on a baking sheet, and bake in a hot oven about fifteen minutes. Fill with cooked pie mixtures and cover with a meringue, or garnish with bits of pastry which have been cut in fancy shapes and baked. 623.--TART SHELLS Roll Rich Paste (see No. 620) one-third of an inch thick, cut into small rounds, moisten the edges of half of them with cold water, cut out the centers of the other half with a small cutter, place upon whole rounds, and press firmly together; chill, and bake in a hot oven about twenty minutes. Fill with jelly, jam, or fruit paste. When shells are to be filled with creamed meats, etc., cut with a larger cutter. 624.--MINCE MEAT 4 cups cooked beef chopped 1 pound citron shredded 2 cups chopped suet 2 tablespoons salt 8 cups chopped apples 1 tablespoon cinnamon 1 cup brown sugar 1 tablespoon mace 2 cups molasses 1 teaspoon clove 1 glass tart jelly 1 teaspoon allspice 1-1/2 pounds seeded raisins 1/2 teaspoon pepper 1 pound washed currants 1 quart boiled cider Mix, and cook slowly about two hours, stirring frequently. One cup of chopped cranberries may be substituted for the jelly. Store in jars or in a stone crock. If mince meat grows dry by standing, moisten with a little coffee. 625.--MOCK MINCE MEAT (Uncooked) 1-1/2 cups chopped apples 1/2 teaspoon cinnamon 1/4 cup raisins seeded and chopped 1/2 teaspoon mace 1/4 cup cranberries chopped 1/4 teaspoon clove 1/4 cup currants 3/4 cup brown sugar 1 tablespoon citron shredded 1/4 cup vinegar 1/4 cup beef fat melted 1/2 cup coffee 1/2 teaspoon salt Mix in order given and let stand a few hours before using. (Fills one large pie.) 626.--GREEN TOMATO MINCE MEAT 1-1/2 cups green tomatoes chopped 1/4 cup water 1-1/2 cups apple chopped 3/4 teaspoon cinnamon 3/4 cup raisins seeded and chopped 1/2 teaspoon mace 1 cup brown sugar 1/4 teaspoon clove 1/4 cup beef fat melted 3/4 teaspoon salt 2 tablespoons vinegar 1/2 cup jelly, fruit sirup, or grape juice Mix and cook slowly for one hour. (Fills two pies.) 627.--MERINGUE FOR TARTS AND PIES Whites of 2 eggs 1/4 cup granulated sugar Beat the whites of eggs very stiff; add sugar gradually, spread over tarts or pies, mounding in the center; put in a slow oven, and bake about ten minutes for tarts and fifteen minutes for pies. If baked slowly, meringue will not settle. 628.--ONE-EGG MERINGUE White of 1 egg 1 teaspoon baking powder 1/2 cup granulated sugar 1/4 teaspoon extract Beat the egg until stiff, add gradually sugar mixed with baking powder, flavor, spread on tarts or pies, and bake in a moderate oven ten minutes. 629.--SLICED APPLE PIE 3-1/2 cups pared and sliced apples 1/8 teaspoon salt 1/2 cup sugar 1/3 teaspoon nutmeg or cinnamon Line a plate with paste, fill with apples, mounding them in the center; mix sugar, salt, and seasoning, and cover apples; moisten edge of paste with water; roll out paste for top crust, cut one-half inch larger than plate, and cut a few small gashes in the center; cover pie, turn edge under the lower crust, and press firmly. Brush with milk, and bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced. 630.--BLUEBERRY PIE 2-1/2 cups blueberries 2-1/2 tablespoons flour 2/3 cup sugar 1 teaspoon butter Line a pie plate with paste; fill with berries, add sugar and flour mixed, and dot butter over top. Cover, and bake the same as Apple Pie (see No. 629). 631.--CHERRY PIE Follow recipe for Blueberry Pie (see No. 630), using stoned cherries in place of blueberries and adding one-fourth cup more sugar. 632.--MOCK CHERRY PIE 1-1/2 cups cranberries chopped and rinsed 1 cup sugar 1/2 cup raisins seeded and chopped 1/2 cup water 2 tablespoons sifted crumbs or flour Mix, and bake in two crusts, the same as Apple Pie (see No. 629). 633.--CRANBERRY PIE 2 cups cranberries 2 tablespoons sifted crumbs 1-1/4 cups sugar 1/2 cup hot water Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll paste one-quarter inch thick, cover a perforated tin plate, trim the edge evenly, and moisten edge with water; fill with cranberries, cover with half-inch strips of paste placed half an inch apart to form a lattice top; trim the edges neatly, moisten, and finish with a half-inch strip of paste around the edge. Bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced. 634.--OPEN CRANBERRY PIE 1-1/2 cups cranberries 2/3 cup water 1 cup sugar 2 tablespoons sifted crumbs Mix berries, sugar, and water, and cook for ten minutes, stirring frequently to break the berries; add crumbs, and when nearly cool pour into a baked pie shell. Garnish with bits of baked pastry. 635.--CUSTARD PIE (Cake Crumbs) 2 cups hot milk 1 egg slightly beaten 1/2 cup dry cake crumbs 1/8 teaspoon salt 2 tablespoons sugar Nutmeg Mix crumbs and milk, let stand for five minutes, and press through a sieve; add sugar, egg, and salt; line a deep plate with paste rolled thin; build up a firm edge of crust, fill with custard, and dust with nutmeg. Bake about forty minutes. The oven should be hot for the first ten minutes, and then the heat should be reduced. 636.--GOOSEBERRY PIE To recipe for Gooseberry Patties (see No. 648) add two tablespoons of dried and sifted crumbs. Prepare and bake the same as Cranberry Pie (see No. 633). 637.--LEMON PIE 1 slice bread one inch thick Yolks 2 eggs 1 cup boiling water 1/8 teaspoon salt 1 cup sugar Rind and juice 1 lemon Remove crusts from bread; cover bread with boiling water, let stand a few minutes, and press through a sieve; add sugar, egg yolks slightly beaten, salt, lemon rind, and lemon juice. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). Make a Meringue (see No. 627) of the whites of eggs. 638.--MARLBOROUGH PIE 6 apples Grated rind and juice 1 lemon 1/3 cup sugar 1 teaspoon cinnamon 2 macaroons rolled 1/4 teaspoon salt 2 tablespoons butter 2 eggs slightly beaten Pare and slice apples, add one-quarter cup of water; cook until soft, and rub through a sieve; add other ingredients in order given. Line a deep plate or patty tins with rich paste, fill, and bake about forty minutes. Cake crumbs may be substituted for macaroons. 639.--MINCE PIE Line a perforated tin plate with paste, rolled one-fourth inch thick; fill with mince meat, moisten edges with water, and cover with an upper crust with a few small gashes cut in it; turn the edge under lower crust about half an inch, press firmly, and trim edges of paste with a knife, slanting toward the center; brush with milk, and bake in a hot oven about half an hour. 640.--ORANGE PIE 1-1/2 cups hot milk Juice of 1 orange 1/2 cup cake crumbs 1 egg slightly beaten 1/2 cup sugar 1/8 teaspoon salt Grated rind of 1/2 orange Mix milk and crumbs, let stand five minutes, and press through a fine sieve; add other ingredients. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). 641.--PINEAPPLE PIE 1 can grated pineapple Few grains salt 1 cup sugar 1 egg 2-1/2 tablespoons flour 1/2 tablespoon butter Mix sugar, flour, and salt, add beaten egg, and mix with pineapple; pour into a deep pie plate lined with paste, add butter in small pieces, cover with strips of paste, and bake in a hot oven about forty minutes, reducing the heat during second half of baking. 642.--PRUNE PIE 2 cups cooked prunes 1 tablespoon flour 1/2 cup sugar Grated rind of 1/2 orange Stone prunes, cut in quarters, and put into a paste-lined plate; cover with sugar, flour, and rind mixed. Cover with upper crust, brush with milk, and bake in a hot oven half an hour, reducing the heat during second half of baking. 643.--PUMPKIN PIE 1-1/2 cups baked pumpkin 1/2 teaspoon ginger 1 egg well beaten 1 teaspoon cinnamon 2/3 cup brown sugar 1/2 teaspoon cornstarch 1/2 teaspoon salt 1-1/2 cups milk Cut pumpkin in pieces and bake in a hot oven; mash and strain, and to one and a half cups add the other ingredients in order given. Prepare paste and bake the same as Custard Pie (see No. 635). 644.--RAISIN PIE 1/2 cup raisins seeded and chopped 1/4 cup vinegar 1-1/2 cups hot water 2 tablespoons butter 1 cup brown sugar 1/2 cup sifted crumbs Mix, and cook for ten minutes; cool; and bake the same as Cranberry Pie (see No. 633). 645.--RHUBARB PIE 2 cups rhubarb 1 cup sugar 2 tablespoons sultana raisins Grating of nutmeg 1/4 cup sifted crumbs Few grains salt Cut rhubarb in half-inch pieces, place in a strainer, and scald with boiling water; drain, put into a paste-lined plate, cover with raisins, crumbs, sugar, and nutmeg and salt mixed; cover with an upper crust, and bake the same as Apple Pie (see No. 629). 646.--SQUASH PIE 1-1/2 cups cooked squash 1/4 teaspoon cinnamon 1 cup sugar 1/2 teaspoon nutmeg 3/4 teaspoon salt 1 egg beaten 1/4 cup sifted crumbs 1-1/2 cups milk Mix in order given. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). 647.--BANBURY TARTS 1 cup raisins Juice and rind of 1 lemon 3/4 cup sugar 1/4 cup sifted crumbs Seed and chop raisins, and mix with sugar, lemon, and crumbs. Roll paste one-eighth inch thick, and cut in three-inch rounds; put half a tablespoon of raisin mixture on half of each round, moisten edges with water, fold double, and press edges firmly together. Prick with a fork, and bake in a hot oven about fifteen minutes. 648.--GOOSEBERRY PATTIES Remove tops and stems from one pint of gooseberries; wash, add one-half cup water, and cook about fifteen minutes, or until soft and well broken; add one cup of sugar, and cool; line patty pans with paste, fill with gooseberries, cover with narrow strips of paste to form a lattice. Bake in a hot oven twenty-five minutes. 649.--PRUNE AND APPLE TART FILLING Use recipe for Prune and Apple Shortcake (see No. 445), fill cooked paste shells, and garnish with bits of cooked paste. 650.--PRUNE PATTIES Line patty pans with paste; prepare filling as for Prune Pie (see No. 642); mix, and fill pans; cover with a lattice-work of narrow strips of paste, and finish with a narrow strip of paste around the outer edge. Bake in a hot oven about twenty-five minutes. 651.--INDIVIDUAL RASPBERRY PIE Roll paste one-eighth inch thick, cut into circles two and a half inches in diameter. Put a tablespoon of raspberry jam on half of them, and moisten the edges with water. With a small round cutter make three holes in each remaining circle, place on top of jam, press edges firmly together, and bake about fifteen minutes in a hot oven. Bake the small cut-out pieces of paste, and serve with soup. 652.--RHUBARB MERINGUE PATTIES 2 cups rhubarb 1 egg yolk beaten 1/4 cup water 3 tablespoons sifted crumbs 1 cup sugar 1 teaspoon butter Cut rhubarb in half-inch pieces and cook with water ten minutes; add sugar, egg yolk, crumbs, and butter, and cook five minutes; when cool, fill Patty Shells (see No. 621), cover with One-egg Meringue (see No. 628), and bake ten minutes in a moderate oven. 653.--SQUASH PATTIES (without Eggs) 2 cups cooked and sifted squash 1 tablespoon dried and sifted crumbs 1/2 cup sugar 1/2 teaspoon lemon extract 2/3 teaspoon salt Mix in order given. Line patty pans with paste, fill with squash, and bake in a hot oven about twenty-five minutes. 654.--CHEESE STRAWS 1/2 cup flour 1/8 teaspoon mustard 1 tablespoon shortening 1/4 teaspoon paprika 1/4 cup grated cheese 1/4 teaspoon baking powder 1/8 teaspoon salt Ice water Rub shortening into flour with finger tips; add cheese, seasonings, and baking powder, and mix to a stiff dough with ice water. Roll out, fold in four layers, roll out again and fold as before; put on ice to chill; roll out one-third inch thick, and cut into four-inch straws. Bake in a hot oven about twelve minutes. 655.--CHEESE STRAWS (Left-over Paste) Roll trimmings of pastry into a thin sheet, sprinkle with grated cheese and paprika; fold in four layers; repeat; chill, cut into straws, and bake in a hot oven about twelve minutes. 656.--CHEESE WAFERS Prepare paste as for Cheese Straws (see No. 654); roll out very thin, cut with a two-inch cutter, and bake in a hot oven about six minutes. 657.--CINNAMON HEARTS Roll Rich Paste (see No. 620) very thin in an even rectangular shape; sprinkle with powdered sugar mixed with a little cinnamon. The paste should be about twelve inches long. Fold each end toward the center two inches; fold each end again toward the center; fold double, and chill. Cut in one-third-inch slices, place flat side down on a baking sheet two inches apart, and bake in a hot oven about eight minutes. CHAPTER XXIX FRUITS, COOKED AND UNCOOKED[13] 658.--TO COOK DRIED FRUIT Wash thoroughly in two or three cold waters; put in granite kettle, cover with water, and soak twenty-four hours; cook very slowly two or three hours until tender; add sugar, and simmer half an hour. 659.--BAKED APPLES WITH DATES Wipe and core apples, and place in baking dish (not tin); in each cavity put a stoned date, a tablespoon of sugar, and two tablespoons of boiling water; bake in a moderate oven about half an hour, basting often. Apple jelly may be used in place of dates, or sugar may be mixed with a little cinnamon or nutmeg. 660.--GRAPE AND APPLE JELLY 1/2 peck grapes Sugar 3 tart apples Pick over, stew, and mash grapes, put in kettle with apples, which have been coarsely chopped, but not pared or cored; heat to boiling point, mash, and boil thirty minutes; strain through a jelly bag; measure juice, return to kettle, and boil five minutes; add an equal amount of heated sugar, and boil three minutes. Skim well and pour into glasses. 661.--SPICED APPLE JELLY Wash apples, cut in quarters, cover with equal parts of water and vinegar, and cook half an hour; drain; and to each quart of juice add one-third cup of mixed spices (tied in a bag), and boil twenty minutes. Remove spices. Add heated sugar, allowing one quart for each quart of juice. Boil ten minutes, and pour into glasses. When cold and firm cover with melted paraffin. 662.--GRAPE JUICE AND APPLE SAUCE 1 cup grape juice 4 apples 1/2 cup sugar 4 slices sponge cake or toast Boil grape juice and sugar for five minutes; pare, core, and slice apples, and cook in grape juice until tender; cool, and serve on toast or cake. Two cups of grapes cooked with one-half cup of water and pressed through a sieve may be used in place of juice. 663.--DARK RED APPLE SAUCE 8 tart apples 1/2 teaspoon nutmeg 1 cup sugar 1/2 cup hot water Pare and core apples, and cut into eighths; put into an earthen dish; add sugar, nutmeg, and hot water; cover closely, and bake in a slow oven three hours. 664.--BAKED BANANAS Peel, scrape, and slice six bananas; put into a greased baking dish in layers, and sprinkle each layer with brown sugar; dot a tablespoon of butter over the top, and sprinkle with the juice of half a lemon. Bake in a moderate oven half an hour. 665.--BANANAS WITH FIGS AND NUTS 4 bananas 2 tablespoons powdered sugar 4 figs 1/4 cup chopped nut meats Peel, scrape, and slice bananas; wash, dry, and chop figs; spread over bananas; sprinkle with sugar and nut meats, and serve with cream. Grape nuts may be used in place of nut meats. 666.--MOCK BAR-LE-DUC CURRANTS 1/2 cup large, hard cranberries 1/2 cup boiling water 1 cup sugar Cut cranberries in quarters, place in colander, and wash under running water to remove the seeds; heat sugar and water slowly to the boiling point, and boil seven minutes; add cranberries, and boil seven minutes. Seal in small glasses. 667.--RED CURRANT CONSERVE 2 pounds red currants 1 cup raisins 2 oranges 1-1/2 pounds sugar Wash currants; grate rind of oranges and remove pulp; seed raisins and cut in halves; put in preserving kettle with sugar, heat gradually to boiling point, and simmer until as thick as marmalade. 668.--CRANBERRY CONSERVE 1 quart cranberries 1 cup raisins seeded and chopped 1 cup water 2-1/4 cups sugar Grated rind 1 orange 1/2 cup nut meats chopped Pulp and juice of 2 oranges Wash cranberries and chop rather coarsely; put in colander and rinse with running water to remove seeds; add water, oranges, and raisins; cook fifteen minutes; add sugar and boil two minutes; add nut meats and pour into glasses. 669.--SPICED CRANBERRIES 1 quart cranberries 2 teaspoons cinnamon 2 cups brown sugar 1/4 teaspoon clove 1/2 cup vinegar 1/4 teaspoon allspice 1/4 cup water Mix in order given, heat slowly to the boiling point, and simmer half an hour. Serve with cold meats. 670.--PRESERVED CRANBERRIES 1/2 cup water 1 cup cranberries 1 cup sugar Heat water and sugar to the boiling point, and cook five minutes; add berries, and simmer for fifteen minutes, skimming when necessary. The berries should be unbroken. (Useful for garnishing.) 671.--CRANBERRY SAUCE 1 pint cranberries 1 cup sugar 1/2 cup water Pick over and wash berries, add the water, and cook until very soft. Mash with a wooden spoon, add the sugar, and cook until sugar is dissolved. For thick cranberry jelly, press through a sieve and pour into glasses. 672.--FIG PASTE (Laxative) 1 pound prunes 1/2 pound figs 1 ounce senna leaves Cold water Soak prunes over night in cold water to cover, add the senna leaves tied in cheesecloth, and cook slowly until prunes are tender. Stone the prunes, and chop fine; add figs chopped fine, put in top of double boiler, remove senna, add prune juice, and cook until thick. 673.--CANDIED GRAPE FRUIT PEEL Cut grape fruit peel into thin strips, and soak twenty-four hours in salted water, allowing one teaspoon of salt to each quart of water; drain, cover with cold water, and boil about one hour, or until tender, changing the water once; drain, weigh peel, and add an equal weight of sugar; heat slowly, and cook until sugar is almost absorbed; spread on a platter to dry for five or six hours; roll in powdered sugar. If put in airtight jars it will keep indefinitely. Orange or lemon peel may be used in the same way. 674.--BAKED PEARS 8 hard pears 1/2 cup boiling water 3/4 cup sugar 4 cloves Wipe pears, remove stems, and put in an earthen dish; add sugar, water, and cloves; cover, and bake in a slow oven for four hours, basting occasionally. Serve cold. 675.--PEAR AND GINGER MARMALADE 8 pounds hard pears 1/4 pound preserved ginger Grated rind 4 lemons 6 pounds sugar Juice of 4 lemons Quarter and core pears, and put through food chopper; add lemon rind, juice, and ginger (chopped); mix fruit with sugar, heat gradually to boiling point, and cook slowly about two hours, or until thick. 676.--SPICED PRUNES 2 cups cooked prunes Juice of 1 orange 1/4 cup chopped cranberries Few gratings orange rind 1/2 cup prune juice 1/2 teaspoon cinnamon 2 tablespoons sugar 1/4 teaspoon paprika Stone prunes, cut in small pieces, add other ingredients, and simmer twenty minutes. Serve with cold meats. 677.--QUINCE HONEY 6 quinces 1 quart water 3-1/2 pounds sugar Pare, quarter, and core quinces; to the cores and parings add one pint of water, simmer half an hour, and press through a sieve. Chop quinces, using the finest cutter, add a pint of water, and simmer while cores are cooking; add pulp and juice from cores and boil ten minutes; add sugar and boil about five minutes, or until it jellies. 678.--BAKED RHUBARB AND BANANAS 2 cups rhubarb 3/4 cup sugar 3 bananas 1 tablespoon butter Wash rhubarb and cut, unpeeled, into one-inch pieces; peel and slice bananas, and arrange in a baking dish in alternate layers with the rhubarb; add sugar and butter, cover, and bake in a slow oven two hours. Serve hot or cold. 679.--RHUBARB AND ORANGE MARMALADE 4 cups rhubarb Juice 1/2 lemon 4 oranges 6 cups sugar 1 tablespoon orange rind grated Cut rhubarb in half-inch pieces; add pulp and juice of oranges, rind, lemon juice, and sugar. Cook slowly until juice will "jell" when tried on a cold plate. 680.--RHUBARB AND FIG MARMALADE 3 pounds rhubarb 1 teaspoon ginger 1 pound figs 1/4 teaspoon clove 3 pounds sugar 1/4 teaspoon salt 1 lemon Cut rhubarb unpeeled into inch pieces; wash figs and put through food chopper; put in preserving kettle with half of sugar and let stand over night; in the morning boil until clear, then add remaining sugar, juice and grated rind of lemon, and seasonings. Cook slowly until thickened. 681.--THREE-IN-ONE MARMALADE Cut in halves one grape fruit, one orange, and one lemon; remove pulp with a teaspoon, saving juice and discarding seeds; remove the membrane from peels, and put peel through the food chopper, using medium cutter; mix peel, pulp, and juice; measure, and to each cup add three cups of cold water; let stand over night; heat slowly to the boiling point, and cook one hour, or until peel is tender; measure, add an equal amount of sugar; boil about forty minutes, or until a little will "jell" when tried on a cold plate. 682.--RED TOMATO JAM 3 pounds ripe tomatoes 1 teaspoon ginger 3 pounds sugar 1/4 teaspoon salt 2 lemons Scald and peel tomatoes; cut in halves crosswise and discard seeds; put in preserving kettle with sugar, lemon juice, and ginger; cook slowly about two hours, stirring often with a wooden spoon. Skim when necessary. This may be kept in a stone crock or sealed in glasses. 683.--SWEET PICKLED WATERMELON RIND Rind of 1/2 watermelon 1-1/2 tablespoons cinnamon 3 pounds brown sugar 1 tablespoon cloves 1 quart vinegar 1 tablespoon allspice Pare melon rind, cut in inch squares, wash, and drain; put sugar and vinegar in a preserving kettle, add spices tied in a bag, and boil one hour; add melon rind, and cook about one hour, or until tender; put melon rind into a stone crock, boil sirup hard for fifteen minutes, and pour over melon. FOOTNOTES: [13] For standard recipes for jellies and preserves, see Farmers' Bulletin No. 203. CHAPTER XXX CANDIES 684.--PLAIN FONDANT 4 cups granulated sugar 1/8 teaspoon cream of tartar 1 cup boiling water Put sugar in a smooth, clean saucepan, add boiling water, and stir until dissolved; heat slowly to boiling point, add cream of tartar, and boil without stirring to 240° F., or until sirup will form a soft ball when tested in cold water. As sirup granulates around the sides of saucepan, wash down with a clean brush which has been dipped quickly into cold water; pour out upon a slightly oiled slab or large platter; as the edges begin to harden, turn them toward the center, and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy; when it begins to lump, knead with the hands until smooth. Let stand a few hours before using, or keep in a covered jar until needed. 685.--COFFEE FONDANT Follow recipe for Plain Fondant (see No. 684), using strong, clear coffee in place of water. Or, if only a small quantity is needed, melt plain fondant over hot water and add one teaspoon of instantaneous coffee to each cup. This may be used melted for mints, or for dipping, or, when cooled, for centers. 686.--BONBON CENTERS Cut candied fruits or nuts into small pieces, and work with a bit of fondant into small balls; let stand a few hours before dipping. Keep centers small so that bonbons will not be too large when finished. 687.--FONDANT BONBONS Melt fondant over hot water; flavor and color as desired; dip bonbon centers one at a time, and remove with a fork or confectioners' dipper; place on an oiled slab or platter until cold. 688.--CHOCOLATE BONBONS Melt bitter chocolate in a cup over hot water, and dip centers the same as for Fondant Bonbons (see No. 687). Dot chocolate (sweetened) may be used if preferred. Confectioners' chocolate is best for dipping, but cooking chocolate is satisfactory if half a teaspoon of butter is melted with each four squares. 689.--FONDANT MINTS Put Plain Fondant (see No. 684) in cups, melt over hot water, and flavor with a few drops of oil of spearmint, wintergreen, orange, lime, or any desired flavor; color lightly if desired, and drop from a teaspoon upon an oiled slab or platter. 690.--QUICK FONDANT Break the white of an egg into a bowl, add a tablespoon of water and about two cups of confectioners' sugar, or enough to knead. Flavor with oil, extracts, or grated orange or lemon rind, and color as desired. Use for mints (rolled and cut), stuffing dates, prunes, cherries or nuts, or for bonbon centers. 691.--QUICK MINTS 1 cup sugar 1/8 teaspoon cream of tartar 1/2 cup boiling water 3 drops oil of spearmint Put sugar into a smooth, clean saucepan, add boiling water, and stir until dissolved; add cream of tartar, and boil to 234° F., or about five minutes; cool slightly, add flavoring, beat until creamy, and drop from a teaspoon on an oiled slab or platter. If mixture thickens before all is used, add a few drops of boiling water. Oil or essence of wintergreen, lime, orange, etc., may be used instead of spearmint, and mixture may be colored lightly to correspond with flavoring. 692.--AFTER-DINNER MINTS 2 cups sugar 1/2 cup boiling water 1/4 cup molasses 4 drops oil of spearmint Put sugar and molasses into a smooth, clean saucepan, add boiling water, heat gradually to the boiling point, and boil to 258° F., or until candy becomes brittle when tested in cold water; add flavoring, pour on an oiled slab or platter, and when cool enough to handle pull until nearly white; pull into long strips about half an inch in diameter, and cut in small pieces with scissors; roll in powdered sugar, and keep in a covered jar for several days before using. 693.--APRICOT PASTE Follow recipe for Mint Paste (see No. 694), omitting spearmint and coloring, and adding one cup of stewed and strained dried apricots (without juice); roll in confectioners' sugar, or dip in melted fondant or chocolate. 694.--MINT PASTE 1 box granulated gelatine 1/4 cup lemon juice 2/3 cup cold water Grated rind 1 orange 1 cup boiling water 5 drops oil of spearmint 2 cups sugar Green coloring Soak gelatine in cold water five minutes; dissolve in boiling water; add sugar, and stir until dissolved; add lemon juice, and boil twenty minutes; add rind, flavoring, and coloring; pour into a small pan and let stand for several hours; cut into cubes and roll in confectioners' sugar. Oil of wintergreen, cloves, or cinnamon may be used in place of spearmint, and other coloring may be used. 695.--TURKISH DELIGHT 1 box granulated gelatine 3 tablespoons lemon juice 2/3 cup strained orange juice Grated rind 1 orange 1 cup boiling water 1/4 cup nut meats cut fine 2 cups sugar 1/2 cup candied fruit cut fine Soak gelatine in orange juice five minutes; dissolve in boiling water, add sugar and lemon juice, and stir until sugar is dissolved; boil twenty minutes; add rind, and, when nearly cold, add nuts and fruit and pour into a small pan; let stand several hours, cut in cubes, and roll in confectioners' sugar. Paste may be colored pink by adding red gelatine to the orange juice. 696.--FRUIT WAFERS 1/2 pound prunes Juice and grated rind 1/2 lemon 1/2 pound figs Confectioners' sugar 1/2 pound dates Soak prunes and figs in cold water over night, drain and wipe dry; cut prunes from stones, stone dates, and put all fruit through food chopper, using finest cutter; add lemon rind, juice, and sugar enough to knead to a firm paste; roll on a sugared board to one-fourth-inch thickness, and cut in small rounds, squares, or diamonds. Or form paste into small balls, and roll in coconut or chopped nut meats. One-half cup of finely chopped nut meats may be added to the paste. This is an excellent filling for stuffed dates. 697.--SPICED RAISINS 2 cups large raisins seeded 1/2 teaspoon cinnamon 1/2 tablespoon butter 1/2 teaspoon mace 2 tablespoons vinegar 1/4 teaspoon clove 2 tablespoons water Cook very slowly until raisins are plump and liquid has evaporated. Cool, and roll in granulated sugar. 698.--STUFFED DATES Wash one pound large dates, dry, and remove stones; stuff with plain fondant, or fondant mixed with candied fruits or nuts; or stuff with a seeded raisin, or a piece of date, fig, or pineapple. Roll in confectioners' sugar. 699.--STUFFED PRUNES 1 pound large prunes 1/2 cup confectioners' sugar 1/2 pound dried apricots Wash fruit, soak over night, drain and dry; remove stones from prunes with a knife; put apricots through food chopper, mix with sugar, and fill prunes; roll in confectioners' sugar. 700.--MARRONS GLACÉS 2 cups sugar 1 tablespoon corn sirup 1-1/2 cups water 1 pint chestnuts Shell one pint of chestnuts (see No. 243) and simmer in a sirup made of sugar and water until chestnuts are tender but not broken. Drain from sirup; cook the sirup with the corn sirup to 310° F., or until sirup begins to discolor. Remove saucepan from fire, place in a saucepan of hot water, put chestnuts on a dipping needle or long pin, and dip in sirup until thoroughly coated; place on an oiled platter. 701.--NUTS AND FRUITS GLACÉ 2 cups sugar 1/8 teaspoon cream of tartar 1 cup water Boil sugar, water, and cream of tartar to 310° F. Follow directions for dipping Marrons Glacés (see No. 700). Cherries, strawberries, orange sections, grapes, or mint and rose leaves may be dipped in the same way. APPENDIX A.--TABLE OF WEIGHTS AND MEASURES 1 teaspoon = 60 drops 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 1 cup = 1/2 pint 2 pints = 1 quart Butter, 2 tablespoons solidly packed = 1 ounce Butter, 2 cups solidly packed = 1 pound Chocolate, 1 square = 1 ounce Coffee, 4-1/3 cups = 1 pound Eggs, 9 in shells = 1 pound English Walnuts, chopped, 5 cups = 1 pound Flour, 4 tablespoons = 1 ounce Flour, Pastry, 4 cups = 1 pound Flour, Bread, 4 cups = 1 pound Flour, Entire Wheat, 3-7/8 cups = 1 pound Flour, Graham, 4-1/2 cups = 1 pound Meat, 2 cups finely chopped = 1 pound Oatmeal, 2-2/3 cups = 1 pound Oats, Rolled, 5 cups = 1 pound Rice, 1-7/8 cups = 1 pound Rye Meal, 4-1/3 cups = 1 pound Sugar, Brown, 2-2/3 cups = 1 pound Sugar, Confectioners', 3-1/2 cups = 1 pound Sugar, Granulated, 2 cups = 1 pound Sugar, Powdered, 2-2/3 cups = 1 pound Sugar or Salt, 2 tablespoons = 1 ounce B.--TIME TABLE FOR COOKING BAKING Beans, Boston Baked 8 hours Biscuits, Baking Powder (according to size) 12-15 minutes Raised (according to size) 12-20 minutes Bread (ten-cent loaf) 50 minutes Breads, Baking Powder Muffins (according to size) 18-30 minutes Corn Bread (shallow pan) 15-20 minutes Gingerbread (shallow pan) 25 minutes Popovers (according to size) 25-30 minutes Yeast Muffins (according to size) 20-30 minutes Cake, Fruit 1-1/4 to 2 hours Layer 15-20 minutes Loaf (shallow pan) 30 minutes Sponge (deep pan) 40 minutes Cookies and Wafers 6-15 minutes Cup Custards 25 minutes Fish, whole, 4 pounds 1 hour Fillets, or whole small 20-30 minutes Meats, Fillet of Beef (medium) 45-60 minutes Rump of Beef (medium) per pound 17 minutes Sirloin or Rib of Beef (medium) per pound 15 minutes Chicken, per pound 18 minutes Duck, Domestic 1 to 1-1/4 hours Duck, Wild 15-20 minutes Goose, Domestic, per pound 20 minutes Leg of Lamb, per pound 18 minutes Pork Chops 30 minutes Loin of Pork, per pound 22 minutes Turkey, per pound 20 minutes Loin of Veal, per pound 22 minutes Pies 35-45 minutes Rice or Tapioca Pudding, Cooked 45 minutes Rice or Tapioca Pudding, Uncooked 2-1/2 to 3-1/2 hours BOILING Cereals Corn Meal 2 hours Hominy 2-3 hours Macaroni 20-30 minutes Oatmeal 4 hours Rice 20-30 minutes Rolled Oats 1/2 hour Spaghetti 20 minutes Granulated or Rolled Wheat 1/2 hour Eggs Soft-cooked 3-5 minutes Hard-cooked 20 minutes Fish Bass, per pound 12 minutes Bluefish, per pound 12 minutes Cod, per pound 6 minutes Halibut, per pound 12 minutes Lobster, whole 20 minutes Salmon, per pound 12 minutes Small fish 6-10 minutes Meats Corned Beef 3-4 hours Fresh Beef 3 hours Fowl, per pound 30 minutes Ham, per pound 25 minutes Mutton (leg), per pound 25 minutes Corned Tongue 3-1/2 hours Fresh Tongue 2-1/2 hours Vegetables Artichokes 30-45 minutes Asparagus 20-30 minutes Dried Beans 3-4 hours Lima and other Shell Beans 1 to 1-1/4 hours String Beans 1-2 hours Beets, old 2-4 hours Beets, young 45 minutes Brussels Sprouts 20 minutes Cabbage 20-30 minutes Cauliflower 25 minutes Green Corn 10 minutes Onions 1 to 1-1/2 hours Oyster Plant (whole) 45 minutes Parsnips 45-60 minutes Peas, Fresh 20-60 minutes Peas, Dried 3 hours Potatoes, White 20-30 minutes Potatoes, Sweet 20-25 minutes Spinach 25-30 minutes Tomatoes (stewed) 20-30 minutes Turnips, Yellow 1-1/2 to 2 hours Turnips, White 1 to 1-1/2 hours BROILING Bacon and Ham, sliced thin 4 minutes Chicken, Spring 20 minutes Chops, Lamb or Mutton 6-10 minutes Fish, Slices Cod, Halibut, Salmon, Swordfish 12-15 minutes Fish, whole small, Smelt, Trout 8-10 minutes Fish, whole split, Bluefish, Scrod, Shad, Whitefish 18-22 minutes Oysters 3-4 minutes Steak, 1 inch thick (medium) 8 minutes Squab 10-12 minutes Tripe and Liver 6 minutes FRYING Chops or Cutlets, Breaded 5-8 minutes Croquettes and Fishballs 1 minute Doughnuts, Drop Cakes, Fritters, Muffins 3-5 minutes Fish, rolled fillets and slices 5-7 minutes Fish, whole small, Smelt, Trout, Whitebait 2-7 minutes Potatoes, Straws, Chips 3-4 minutes Potatoes, French Fried 6-8 minutes C.--TEMPERATURE TABLE Fahrenheit Freezing point 32° Lukewarm Water or Milk, not over 98° Albumen begins to coagulate 134° Milk, Pasteurized, keep for 1/2 hour at 145° Simmering point 185° Boiling point, Water (sea level) 212° Boiling point, Milk (sea level) 214° Milk, scalded in double boiler 196° Baking, Apples 300° Baking, Bananas 400° Baking, Biscuit (baking powder) 450° Baking, Biscuit (yeast) 425° Baking, Loaf Bread 400° Baking, Muffins 380° Baking, Popovers 450° Baking, Cake: Cookies 400° Baking, Cake: Gingerbread 375° Baking, Cake: Fruit and Pound 300° Baking, Cake: Layer 380° Baking, Cake: Plain (shallow pan) 375° Baking, Cake: Sponge (shallow pan) 350° Baking, Meats, Beef and Mutton, for 15 minutes 450° then reduce to 350° Baking, Meats, Chicken and Turkey, for 1/2 hour 400° then reduce to 300° Baking, Meats, Goose and Lamb, for 1/2 hour 400° then reduce to 300° Baking, Meats, Pork and Veal, for 1/2 hour 350° then reduce to 260° Baking, Pastry: Pies, for 1/4 hour 450° then reduce to 350° Baking, Pastry: Tart or Patty Shells 450° Baking, Potatoes 450° Frying:[14] Breaded Chops, Oysters 380° Frying: Croquettes, Fishballs 390° Frying: Doughnuts, Fritters 360°-370° Frying: Potatoes, French Fried 380° Frying: Potato Chips or Straws 400° Fruit Jelly 222° Sugar and Water Sirup, large thread 217° Sugar and Water Sirup, feather 232° Sugar and Water Sirup, soft ball 240° Sugar and Water Sirup, hard ball 250° Sugar and Water Sirup, for glacéd fruits and nuts 310° Sugar and Water Sirup, for spun sugar 300° Sugar and Water Sirup, caramel 350° A very hot oven 450°-550° A hot oven 400°-450° A moderate oven 350°-400° A slow oven 250°-350° FOOTNOTES: [14] To test fat without a thermometer, drop a bit of white bread into hot fat; it should brown in 60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.) 40 seconds for cooked mixtures (Croquettes, Fishballs, etc.) 20 seconds for Chops, French Fried Potatoes, etc. D.--TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD. The following table gives the approximate number of calories and the approximate percentage of protein, fat, and carbohydrate in an average portion of food.[15] Unless otherwise stated an egg, orange, potato, etc., means one of average size. Percentage of Number of Kind of Food Amount Calories Protein Fat Carbohydrates _Beverages_ Buttermilk (see Dairy Products) Chocolate[16] 1 cup 200 10 49 41 Cocoa[16] 1 cup 140 14 39 47 Eggnog 1 cup 225 21 48 31 Grape Juice 1/2 cup 100 0 0 100 Milk (See Dairy Products) Orange Juice 1/2 cup 50 0 0 100 _Breads_ Baking Powder Biscuit 1 small biscuit 50 11 27 62 Boston Brown Bread 1 slice 3/4 in. x 3 in. diameter 100 10 10 80 White Bread 1 slice 1/2 in. x 4 in. x 2-1/2 in. 50 14 6 80 Corn Bread 1 piece 2 in. x 2 in. x 1 in. 100 10 24 66 Crackers, Graham 1 50 9 20 71 Crackers, Soda 1 25 10 20 70 Croutons (fried) 12 half-in. cubes 80 7 49 44 Croutons (toasted) 12 half-in. cubes 45 14 4 82 Griddle Cakes 2 cakes 4-1/2 in. in diameter 200 14 25 61 Muffins, Corn Meal 1 133 13 25 62 Muffins, One-egg 1 125 12 24 64 Popovers 1 100 18 27 55 Sandwich (Club) 1 500 15 69 16 _Cake_ Apple Sauce Cake slice 1/2 in. x 1-1/2 in. x 3-3/4 in. 128 4 23 73 Doughnuts 1 200 6 45 49 Fruit Cake slice 1/2 in. x 2 in. x 4 in. 300 6 26 68 Hot Water Gingerbread 1 piece 2 in. x 2 in. x 2 in. 200 8 22 70 Hot Water Sponge Slice 1-1/2 in. x 1-1/2 in. x 2 in. 100 7 7 86 Macaroon 1 50 6 33 61 One-Egg Cake Slice 1/2 in. x 2 in. x 4 in. 225 8 32 60 _Candy and Sugar_ Bitter Chocolate 1 oz. 200 8 72 20 Chocolate Fudge 1 cubic inch 89 2 20 78 Sweet Milk Chocolate 1 oz. 143 7 58 35 Molasses 1 tablespoon 66 3 0 97 Sugar, Granulated 1 tablespoon 55 0 0 100 Sugar 1 full-sized lump 28 0 0 100 _Cereals_ Corn Flakes 1 cup 80 6 4 90 Corn Meal Mush 1/2 cup 75 10 5 85 Grape Nuts 1/3 cup 200 12 2 86 Macaroni (cooked) 3/4 cup 75 15 2 83 Oatmeal (cooked) 1/2 cup 50 17 16 67 Rice (steamed) 1/2 cup 64 9 1 90 Shredded Wheat Biscuit 1 100 13 5 82 Wheat Meal Mush 1/2 cup 67 12 4 84 _Cheese Dishes_ Cheese Fondue 3/4 cup 180 17 70 13 Welsh Rarebit 1/2 cup and 1 thin slice toast 350 22 57 21 _Dairy Products_ Butter 1 tablespoon 113 1 99 0 Buttermilk 1 cup 88 33 13 54 Cheese, American 1-1/2 cubic inches 100 26 71 3 Cheese, Cottage 2 cubic inches 50 76 9 15 Cream, Thin 1/4 cup 100 5 86 9 Milk, Unskimmed 1 cup 160 20 52 28 Milk, Skimmed 1 cup 88 37 7 56 _Desserts_ Brown Betty 1/2 cup 250 3 35 62 Chocolate Blancmange 1/2 cup 312 9 48 43 Cup Custard 1 custard 200 17 39 44 Lemon Jelly 1/2 cup 100 9 0 91 Pie, Apple 1 piece[17] 300 3 41 56 Pie, Custard 1 piece 256 9 32 59 Pie, Lemon Meringue 1 piece 367 5 27 68 Pie, Mince 1 piece 450 8 39 53 Pie, Raisin 1 piece 445 5 36 59 Pie, Squash 1 piece 360 10 25 65 Rice Custard 1/2 cup 100 18 32 50 Indian Tapioca 1/2 cup 400 11 20 69 Vanilla Ice Cream (custard) 1/2 cup 200 6 55 39 _Eggs_ Boiled 1 75 36 64 0 Scrambled 1/3 cup 133 20 76 4 _Fats and Salad Dressings_ Bacon fat 1 tablespoon 132 0 100 0 Beef Drippings 1 tablespoon 113 0 100 0 Butter (See Dairy Products) Cream (See Dairy Products) Crisco 1 tablespoon 134 0 100 0 Lard 1 tablespoon 132 0 100 0 Oleomargarine 1 tablespoon 113 1 99 0 Olive Oil 1 tablespoon 132 0 100 0 French Dressing 1 tablespoon 88 0 100 0 Mayonnaise Dressing 1 tablespoon 105 1 97 2 Cooked Dressing 1 tablespoon 25 10 64 26 _Fruits_ Apple, baked (with sugar) 1 large 200 1 3 96 Bananas 1 large 100 5 6 89 Cantaloupe 1/2 50 6 0 94 Cranberry Sauce 1/4 cup 100 0 1 99 Dates 1 25 2 7 91 Figs, dried 1 67 5 1 94 Grape Fruit 1 medium 100 7 4 89 Olives, Green 2 medium 30 1 83 16 Orange 1 large 100 6 3 91 Peach 1 40 7 2 91 Prunes, Stewed 1/4 cup 200 2 0 98 Raisins 1/4 cup 100 3 9 88 _Meats and Fish (cooked)_ Bacon 1 thin slice 25 13 87 0 Dried Beef (creamed) 1/3 cup 100 16 65 19 Hamburg Steak (broiled) cake 7/8 in. thick 2-1/2 in. diameter 100 55 45 0 Roast Beef slice 5 in. x 2-1/2 in. x 1/4 in. 100 46 54 0 Stewed Beef with Dumpling 1 cup 290 14 24 62 Lamb Chops 1 kidney chop 125 24 76 0 Pork Chops 1 loin chop 200 18 82 0 Sausage 2 small 100 20 78 2 Clams (raw) 8 50 56 8 36 Codfish Balls 1, 2 inches in diameter 100 14 65 21 Creamed Codfish 1/2 cup 100 32 46 22 Oysters (raw) 6 50 49 22 29 Salmon (canned) 1/2 cup 100 45 55 0 _Sauces_ Brown Sauce 2 tablespoons 37 14 49 37 Lemon Sauce 2 tablespoons 70 0 30 70 Tomato Sauce 2 tablespoons 40 5 70 25 White Sauce 2 tablespoons 55 8 70 22 _Soups_ Bouillon 3/4 cup 19 84 8 8 Cream of Corn 3/4 cup 150 12 38 50 Corn Chowder 3/4 cup 185 12 43 45 Split Pea 3/4 cup 125 26 2 72 Tomato (canned) 3/4 cup 100 12 12 76 _Vegetables_ Asparagus 7 stalks 33 32 8 60 Beans, Baked 3/4 cup 225 21 18 61 Beans, Lima (fresh) 1/2 cup 100 23 5 72 Beans, String 1/2 cup 20 22 7 71 Beets 1 beet, 2 in. diameter 25 14 2 84 Corn (canned) 1/2 cup 150 11 11 78 Peas (canned) 1/2 cup 67 26 3 71 Potatoes Mashed 1/2 cup 110 7 48 45 Sweet, Baked 1 200 6 5 89 White, Baked 1 100 11 1 88 Spinach 1/2 cup 20 12 8 80 Squash, winter 1/2 cup 55 9 7 84 Tomatoes (canned) 1/2 cup 30 12 8 71 FOOTNOTES: [15] This table is based chiefly on food analyses as determined in Bulletin 28 of the U. S. Experiment Stations (_Chemical Composition of American Food Materials_); _How to Live_, by Professor Irving Fisher and Dr. E. L. Fisk; and _Feeding the Family_, by Professor Mary S. Rose. [16] Made of half milk and half water. [17] One piece equals one-sixth of a pie 9 inches in diameter. E.--APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE. By means of this table the fuel value of nearly all recipes may be computed.[18] Percentage of Number of Material Quantity Calories Protein Fat Carbohydrates _Cereals_ Barley, Pearl 1 cup 755 10 3 87 Bran 1 cup 218 14 6 80 Bread Crumbs, dried 1 cup 373 14 4 82 Bread Crumbs, soft 1 cup 147 14 4 82 Corn Meal 1 cup 504 10 5 85 Corn Starch 1 cup 459 0 0 100 Flour, Graham 1 cup 508 15 6 79 Flour, White, sifted 1 cup 395 12 4 84 Macaroni, broken 1 cup 355 15 2 83 Oatmeal 1 cup 636 17 16 67 Rolled Oats 1 cup 280 17 16 67 Rice 1 cup 867 9 1 90 Chocolate, bitter 1 square 173 8 72 20 Cocoa, dry 1 cup 634 17 53 30 Crackers, Boston 1 pound 1885 13 9 78 _Dairy Products_ Butter, See Fats Cheese, American (fresh) { 1 cup 498 } 26 71 3 { 1 pound 1993 } Condensed Milk, sweetened 1 cup 1067 11 23 66 Condensed Milk, unsweetened 1 cup 427 23 51 26 Skimmed Milk[19] Whole Milk[19] Cream[19] Eggs[19] Egg, White 1 14 97 3 0 Egg, Yolk 1 56 20 80 0 _Fats_ Butter { 1 cup 1802 } 1 99 0 { 1 pound 3605 } Crisco { 1 cup 2136 } 0 100 0 { 1 pound 4273 } Lard { 1 cup 2110 } 0 100 0 { 1 pound 4220 } Oleomargarine { 1 cup 1492 } 1 99 0 { 1 pound 3410 } Olive Oil 1 cup 1600 0 100 0 Suet { 1 cup 749 } 3 97 0 { 1 pound 3424 } _Fruits_ Apricots, dried 1 pound 1260 7 3 90 Blackberries 1 cup 200 9 16 75 Concord Grapes 1 large bunch 100 5 15 80 Cranberries 1 cup 46 4 11 85 Currants, dried 1 cup 502 3 5 92 Dates, dried (unstoned) { 1 cup 508 } 2 7 91 { 1 pound 1416 } Figs, chopped { 1 cup 507 } 5 1 94 { 1 pound 1437 } Lemon Juice 1/2 cup 44 0 0 100 Pineapple (canned, grated) 1 cup 369 1 4 95 Other fruits[19] Gelatine 1 ounce 106 100 0 0 Maple Sirup 1 cup 976 0 0 100 _Meats and Fish_ (Edible portion) Beef, Sirloin Steak 1 pound 1143 31 69 0 Beef, Round 1 pound 950 54 46 0 Beef, Tongue 1 pound 727 47 53 0 Chicken, young 1 pound 500 79 21 0 Clams, long 1 pint 240 56 8 36 Cod 1 pound 326 95 5 0 Fowl 1 pound 1050 35 65 0 Goose 1 pound 1818 16 84 0 Halibut 1 pound 571 61 39 0 Ham 1 pound 1940 29 71 0 Lamb, forequarter 1 pound 1430 25 75 0 Liver 1 pound 605 61 39 0 Lobster 1 pound 390 78 20 2 Mackerel 1 pound 645 50 50 0 Mutton, Leg 1 pound 1105 41 59 0 Oysters 1 pint 230 49 22 29 Salt Pork, fat 1 pound 3670 2 98 0 Shad 1 pound 762 46 54 0 Turkey Veal, Breast 1 pound 1333 29 71 0 Other Meats and Fish[19] 1 pound 840 47 53 0 Molasses 1 cup 976 3 0 97 _Nuts_ (shelled) Almonds 1 cup 734 13 76 11 Peanuts 1 cup 663 19 63 18 Peanut Butter 1/3 cup 640 19 69 12 Pecans 1 cup 1145 5 87 8 Walnuts, English 1 cup 600 11 82 7 _Sugar_ Brown 1 cup 625 0 0 100 Granulated 1 cup 840 0 0 100 Powdered 1 cup 672 0 0 100 _Vegetables_ Beans, dried 1 cup 684 26 5 69 Beans, Lima, dried 1 cup 541 21 4 75 Cabbage 1 pound 145 20 9 71 Carrots 1 pound 210 10 5 85 Celery (cut in 1/4-inch pieces) 1 cup 24 24 5 71 Corn, canned 1 cup 255 11 11 78 Lentils (dried) 1 cup 640 29 3 68 Lettuce 1 large head 50 25 14 61 Mushrooms 1 pound 211 31 8 61 Onions { 1 onion 25 } 13 6 81 { 1 pound 225 } Parsnips 1 pound 291 10 7 83 Peas, canned (drained) 1 cup 134 26 3 71 Peas, dried 1 cup 675 28 3 69 Tapioca 1 cup 640 0 0 100 Tomatoes, fresh 1 pound 100 21 8 71 Tomatoes, canned 1 cup 60 21 8 71 Turnip 1 cup 1/2-inch cubes 50 13 5 82 Other Vegetables[19] FOOTNOTES: [18] See Note 1 on page 245. [19] See Table D on page 245. F.--NORMAL WEIGHTS FOR MEN AND WOMEN[20] WHAT MEN SHOULD WEIGH Ages: 15-24 25-29 30-34 35-39 40-44 45-49 50-54 55-59 60-64 5 ft. 0 in. 120 125 128 131 133 134 134 134 131 5 ft. 1 in. 122 126 129 131 134 136 136 136 134 5 ft. 2 in. 124 128 131 133 136 138 138 138 137 5 ft. 3 in. 127 131 134 136 139 141 141 141 140 5 ft. 4 in. 131 135 138 140 143 144 145 145 144 5 ft. 5 in. 134 138 141 143 146 147 149 149 148 5 ft. 6 in. 138 142 145 147 150 151 153 153 153 5 ft. 7 in. 142 147 150 152 155 156 158 158 158 5 ft. 8 in. 146 151 154 157 160 161 163 163 163 5 ft. 9 in. 150 155 159 162 165 166 167 168 168 5 ft. 10 in. 154 159 164 167 170 171 172 173 174 5 ft. 11 in. 159 164 169 173 175 177 177 178 180 6 ft. 0 in. 165 170 175 179 180 183 182 183 185 6 ft. 1 in. 170 177 181 185 186 189 188 189 189 6 ft. 2 in. 176 184 188 192 194 196 194 194 192 WHAT WOMEN SHOULD WEIGH Ages: 15-19 20-24 25-29 30-34 35-39 40-44 45-49 50-54 55-59 60-64 4 ft. 11 in. 111 113 115 117 119 122 125 128 128 126 5 ft. 0 in. 113 114 117 119 122 125 128 130 131 129 5 ft. 1 in. 115 116 118 121 124 128 131 133 134 132 5 ft. 2 in. 117 118 120 123 127 132 134 137 137 136 5 ft. 3 in. 120 122 124 127 131 135 138 141 141 140 5 ft. 4 in. 123 125 127 130 134 138 142 145 145 144 5 ft. 5 in. 125 128 131 135 139 143 147 149 149 148 5 ft. 6 in. 128 132 135 139 143 146 151 153 153 152 5 ft. 7 in. 132 135 139 143 147 150 154 157 157 155 5 ft. 8 in. 136 140 143 147 151 155 158 161 161 160 5 ft. 9 in. 140 144 147 151 155 159 163 166 166 165 5 ft. 10 in. 144 147 151 155 159 163 167 170 170 169 5 ft. 11 in. 149 153 155 158 162 166 170 174 174 172 6 ft. 0 in. 154 157 159 162 165 169 173 177 177 175 FOOTNOTES: [20] Based upon statistics furnished by the Mutual Benefit Life Insurance Company of Newark, New Jersey. G.--LIST OF GOVERNMENT PUBLICATIONS ON FOODS AND COOKING[21] Beans, Peas, and other Legumes as Food Farmers' Bulletin, 121 Bread and Bread Making Farmers' Bulletin, 389 Canned Fruit, Preserves, and Jellies Farmers' Bulletin, 203 Canning Tomatoes; Home and Club Work Farmers' Bulletin, 521 Canning Vegetables in the Home Farmers' Bulletin, 359 Care of Food in the Home Farmers' Bulletin, 375 Cereal Breakfast Foods Farmers' Bulletin, 249 Cheese; Economical Uses in the Home Farmers' Bulletin, 487 Chemical Composition of American Food Materials Experiment Stations Bulletin, 28 Corn Meal as a Food and Ways of Using It Farmers' Bulletin, 565 Eggs and Their Uses as Food Farmers' Bulletin, 128 Fireless Cooker, Hay Box, or Farmers' Bulletin, 296 Fish as Food Farmers' Bulletin, 85 Food for Young Children Farmers' Bulletin, 717 Food Customs and Diet in American Homes Experiment Stations Circular, 110 Fruit, Use of, as Food Farmers' Bulletin, 293 Functions and Uses of Food Experiment Stations Circular, 46 Grape Juice, Unfermented, Manufacture and Use of Farmers' Bulletin, 644 Honey and Its Uses in the Home Farmers' Bulletin, 653 Household Equipment, Selection of Department of Agriculture Year Book, 1914 Measurements for the Household Standards Circular, 55 Meat: Economical Use of in the Home Farmers' Bulletin, 391 Meats: Composition and Cooking Farmers' Bulletin, 34 Milk, The Care of and Its Use in the Home Farmers' Bulletin, 413 Milk, The Uses of as Food Farmers' Bulletin, 363 Mushrooms and Other Common Fungi Agriculture Bulletin, 175 Mushrooms, Preserving Wild Farmers' Bulletin, 342 Nutrition of Man in U. S., Investigation on Experiment Stations Office Nutrition, Principles of, and Nutritive Value of Food Farmers' Bulletin, 142 Nuts and Their Use as Food Farmers' Bulletin, 332 Olive Oil and Its Substitution Chemistry Bulletin, 77 Oysters: The Food that has not "Gone Up" Department of Commerce, Bureau of Fisheries, Economic Circular No. 18 Peanut Oil Farmers' Bulletin, 751 Popcorn for Home Use Farmers' Bulletin, 553 Raisins, Figs, and Other Dried Fruits, and Their Use Agriculture Year Book, 1912; Separate, 610 Sugar as Food Farmers' Bulletin, 93 Vegetables, Preparation of, for the Table Farmers' Bulletin, 256 FOOTNOTES: [21] Many of these bulletins are furnished free upon application to one's Congressman. A list of Farmers' Bulletins, and a price list of other government publications on foods and cooking, will be sent on application to the Superintendent of Documents, Government Printing Office, Washington, D. C. INDEX INDEX NO. PAGE 30 After-dinner Coffee 25 241 Almonds, Salted 97 180 Anchovy Sauce 80 Appetizers and Relishes 2 Asheville Canapés 17 11 Cantaloupe Cocktail 19 8 Celery Relish 19 9 Cheese and Apple Rings 19 3 Club Canapés 17 1 Cocktail Sauce 17 3 Crab Meat Canapés 18 17 Cucumber Pickles 21 12 Fruit Cocktail 19 6 Gloucester Canapés 18 5 Mock Crab Canapés 18 18 Pepper Hash 22 14 Piccalilli 20 19 Pickled Nasturtium Seeds 22 10 Spanish Cheese 19 15 Table Sauce 20 16 Tomato Ketchup 21 7 Tuna Canapés 18 13 Winter Chili Sauce 20 442 Apple and Cranberry Shortcake 160 366 Apple and Mint Salad 135 539 Apple Cake, Dutch 189 508 Apple Cake, Ginger 180 9 Apple, Cheese and, Rings 19 529 Apple Filling 186 325 Apple Fritters 123 540 Apple Pudding, Steamed 190 538 Apple Roulettes 189 490 Apple Sauce Cake 174 659 Apples, Baked with Dates 224 693 Apricot Paste 234 2 Asheville Canapés 17 34 Asparagus Soup 27 162 Bacon and Chicken Livers 72 163 Bacon and Lamb's Liver, Fried 73 151 Bacon, Breakfast 69 426 Bacon Sandwich Rolls 154 36 Baked Bean Soup 28 448 Baked Bean and Lettuce Sandwiches 163 351 Baked Bean Salad 130 247 Baked Beans 100 546 Baked Indian Pudding 191 674 Baked Pears 228 678 Baked Rhubarb and Bananas 229 555 Baked Rice Custard 194 556 Baked Rice Pudding 194 Baking defined 15 Baking Powder 10 397 Baking Powder 146 424 Baking Powder Biscuit 154 367 Banana and Apple Salad 135 560 Banana and Grape Juice Jelly 196 368 Banana and Peanut Salad 135 326 Banana Fritters 123 558 Banana Royal 196 181 Banana Sauce 80 443 Banana Shortcake 161 541 Banana Toast 190 559 Banana Whip 196 664 Bananas, Baked 225 665 Bananas with Figs and Nuts 226 666 Bar-le-Duc Currants, Mock 226 398 Barley Bread 146 248 Beans, Black, Thick Purée of 100 35 Beans, Black, Purée of 27 37 Beans, Red Kidney, Purée of 28 440 Beaten Biscuit, Maryland 158 182 Bechamel Sauce 80 134 Beef, American Chop Suey 62 130 Beef and Bacon Cakes 61 128 Beef, Broiled Chopped 60 126 Beef, Broiled Flank Steak 60 132 Beef, Casserole of 62 120 Beef, Corned 57 173 Beef, Corned, Hash 76 170 Beef, Corned, Scalloped 75 133 Beef, Creamed Dried, with Cheese 62 129 Beef, Hamburg Meat Cakes 61 131 Beef, Loaf 61 122 Beef, Pot Roast 58 119 Beef, Pressed 57 121 Beef, Roast 58 169 Beef, Savory 75 123 Beef, Shin of, with Creole Sauce 59 127 Beef Steak, Country Style 60 70 Beef Stew 40 124 Beef, Stuffed Shin 59 369 Bellevue Salad 135 Beverages 31 Café au Lait 26 33 Chocolate 26 32 Cocoa 26 30 Coffee, After-dinner 25 20 Coffee, Egg, and Milk 23 29 Coffee, Filtered 25 24 Ginger Ale Punch 24 23 Ginger Punch 24 22 Grape Eggnog 23 21 Grape Juice 23 25 Mint Julep (Ginger Ale) 24 26 Mint Lemonade 24 27 Tea 25 28 Tea, Iced 25 424 Biscuit, Baking Powder 154 440 Biscuit, Beaten, Maryland 158 430 Biscuit, Entire Wheat 155 431 Biscuit, Fruit Tea 156 432 Biscuit, Graham 156 429 Biscuit, Quick Drop 155 183 Black Butter 81 56 Blackberry Mold 197 542 Blackberry Pudding 190 563 Blancmange, Chocolate 197 578 Blancmange, Sea Moss 202 412 Blueberry Muffins 151 630 Blueberry Pie 216 543 Blueberry Pudding 190 212 Boiled Eggs 88 521 Boiled Icing 184 Boiling defined 15 686 Bonbon Centers 233 50 Bouillon, Tomato 32 Braising defined 15 399 Bran Bread (Baking Powder) 146 378 Bran Bread (Yeast) 138 510 Bran Drop Cookies 180 413 Bran Muffins 151 Bread 9 Bread, Baking Powder 398 Barley 146 399 Bran 146 403 Brown, Bread Crumb 148 428 Coffee Cake, Quick 155 405 Corn 148 409 Corn Cake, Custard 150 411 Corn Cake, Rhode Island 150 406 Corn, Country 149 401 Dark Nut 147 400 Date 147 404 Indian Date, Steamed 148 410 Molasses Corn 150 402 Quick Raisin 147 Bread, Yeast 378 Bran 138 387 Buns 14 388 Crescents 142 380 Date 139 379 Entire Wheat 139 381 Fried 139 382 Graham and Corn 140 383 Irish 140 384 Oatmeal 140 396 Roulettes 145 385 Rye 141 386 Shredded Wheat 141 377 White 138 403 Bread Crumb Brown Bread 148 217 Bread Omelet 90 184 Bread Sauce 81 471 Bread, Stale to freshen 168 208 Bread Stuffing 86 439 Breakfast Puffs 158 460 Brews 165 Broiling defined 15 544 Brown Betty 190 403 Brown Bread, Bread Crumb 148 461 Brown Bread Toast 165 185 Brown Sauce 81 486 Brown Sugar Sirup 172 387 Buns 141 Butter 5 472 Buttered Crumbs 168 422 Buttermilk Muffins 153 353 Cabbage and Beet Salad 131 354 Cabbage and Cranberry 131 250 Cabbage Baked 101 251 Cabbage Cooked in Milk 101 31 Café au Lait 26 Cake 10 Cake 490 Apple Sauce 174 491 Canada War 174 503 Charlotte Russe 178 504 Chocolate Marshmallow Roll 179 502 Cream Pie 178 492 Date 175 493 Fudge 175 508 Ginger Apple 180 506 Gingerbread, with Egg 179 505 Gingerbread, without Egg 179 507 Gingerbread, Sour Milk 180 509 Ginger Gems 180 503 Jelly Roll 178 494 Old-Fashioned Pork 175 495 One-Egg 176 496 Orange 176 497 Plain 176 498 Spice 177 500 Sponge 177 501 Velvet Sponge 178 499 White 177 Caloric Value, Tables of 245, 250 Calorie defined 2 Calories, Daily Requirement 2 414 Cambridge Muffins 151 491 Canada War Cake 174 2 Canapés, Asheville 17 3 Canapés, Club 17 4 Canapés, Crab Meat 18 6 Canapés, Gloucester 18 5 Canapés, Mock Crab 18 7 Canapés, Tuna 18 673 Candied Grape Fruit Peel 228 Candies 11 Candies 693 Apricot Paste 234 686 Bonbon Centers 233 688 Chocolate Bonbons 233 687 Fondant Bonbons 233 685 Fondant, Coffee 232 689 Fondant, Mint 233 684 Fondant, Plain 232 690 Fondant, Quick 233 696 Fruit Wafers 236 700 Marrons Glacés 237 694 Mint Paste 235 692 Mints, After-dinner 234 691 Mints, Quick 234 701 Nuts and Fruits Glacé 237 697 Spiced Raisins 236 698 Stuffed Dates 236 699 Stuffed Prunes 236 695 Turkish Delight 235 Candle Stubs 12 Canned Vegetables 8 11 Cantaloupe Cocktail 19 590 Canton Ginger Sherbet 206 186 Caper Sauce 81 522 Caramel Icing 184 601 Caramel Sauce 209 547 Caramel Toast Pudding 191 Carbohydrates 1 Carbohydrates, Uses 1 Carbohydrates, Sources 1 Carbohydrates, Daily Requirement 1 256 Carrots Sautéed 103 257 Carrots Vinaigrette 103 39 Cauliflower 28 449 Celery and Egg Sandwiches 163 252 Celery, Braised 102 40 Celery, Cream of 29 245 Celery, Nut, and Potato Loaf 98 8 Celery Relish 19 253 Celery Root, Creamed 102 355 Celery Root Salad 131 187 Celery Sauce 82 462 Celery Toast 166 Cereals 8 308 Corn Meal and Beef Scrapple 117 293 Corn Meal Mush 113 294 Hominy, Steamed 113 295 Macaroni and Cheese, Scalloped 113 297 Noodle Balls (for Soup) 114 296 Noodle Paste 114 298 Oatmeal, Scotch 114 301 Polenta, French Fried 115 302 Polenta, Spanish 116 299 Polenta with Cheese 115 300 Polenta with Dates 115 305 Rice and Cocoanut Loaf 117 303 Rice and Ham, Baked 116 304 Rice, Boiled 116 306 Risotto 117 307 Samp, Steamed 117 310 Spaghetti and Ham, Baked 118 311 Spaghetti, Creole 118 312 Spaghetti, Italian 119 309 Wheat and Sausage Scrapple 118 503 Charlotte Russe, Cake for 178 562 Charlotte Russe Filling 197 Cheese 7 9 Cheese and Apple Rings 19 450 Cheese and Nut Sandwiches 163 237 Cheese, Baked Rice with 96 317 Cheese Balls 120 451 Cheese Club Sandwiches 163 234 Cheese, Cottage 96 235 Cheese, Crackers and, Baked 96 318 Cheese Croquettes 121 231 Cheese Croustades 95 232 Cheese Custard 95 511 Cheese Drops 181 233 Cheese Fondue 95 415 Cheese Muffins 151 236 Cheese Paste 96 188 Cheese Sauce 82 189 Cheese Sauce with Chives 82 238 Cheese, Scalloped, Toast and 97 42 Cheese Soup 29 10 Cheese, Spanish 19 654 Cheese Straws 223 655 Cheese Straws (Left-over Paste) 223 465 Cheese Toast 167 239 Cheese Tomato Rarebit 97 656 Cheese Wafers 223 512 Cheese Wafers 181 240 Cheese Welsh Rarebit 97 631 Cherry Pie 217 632 Cherry Pie, Mock 217 244 Chestnuts, Baked 98 243 Chestnuts, to Shell 98 56 Chicken and Okra Soup 35 55 Chicken, Cream of 35 162 Chicken Livers and Bacon 72 345 Chicken Salad 129 452 Chicken Sandwiches 164 13 Chili Sauce, Winter 20 33 Chocolate 26 563 Chocolate Blancmange 197 688 Chocolate Bonbons 233 513 Chocolate Cookies 181 581 Chocolate Ice Cream 203 523 Chocolate Icing 184 504 Chocolate Marshmallow Roll 179 603 Chocolate Marshmallow, Sauce 209 602 Chocolate Sauce 209 Chowders 75 Clam 43 76 Corn 43 77 Corn and Tomato 44 78 Fish 44 79 Oyster 45 80 Potato 45 81 Salmon 45 82 Salt Fish 46 83 Vegetable 46 591 Cider Frappé 206 190 Cider Sauce 82 487 Cider Sirup 173 Cinders 13 657 Cinnamon Hearts 223 604 Cinnamon Sauce 210 466 Cinnamon Toast 167 57 Clam Bisque 36 58 Clam Bouillon 36 75 Clam Chowder 43 59 Clear Soup 36 3 Club Canapés 17 12 Cocktail, Fruit 19 11 Cocktail, Cantaloupe 19 1 Cocktail Sauce 17 32 Cocoa 26 582 Cocoa Ice Cream 204 524 Cocoa Icing 185 564 Coconut and Orange Jelly 198 113 Codfish, Creamed 55 118 Codfish, Spanish 56 84 Cod Steaks, Baked 47 30 Coffee, After-dinner 25 569 Coffee and Rice Jelly 199 428 Coffee Cake, Quick 155 565 Coffee Caramel Custards 198 530 Coffee Cream Filling 186 20 Coffee, Egg, and Milk 23 29 Coffee, Filtered 25 583 Coffee Ice Cream 204 525 Coffee Icing 185 566 Coffee Junket 198 605 Coffee Sauce 210 Coloring 10 Condiments 12 Cookies 510 Bran Drop 180 511 Cheese Drops 181 512 Cheese Wafers 181 513 Chocolate 181 514 Ginger Wafers 182 517 Macaroons, Oatmeal 182 518 Macaroons, Peanut 183 515 Marshmallow Wafers 182 516 Molasses Brownies 182 519 Raisin Drop 183 520 Walnut Wafers 183 Cooking, Kinds of, defined 15 Cooking Fats 6 Cooking, Time Tables for 240 77 Corn and Tomato Chowder 44 406 Corn Bread, Country 149 410 Corn Bread, Molasses 150 405 Corn Bread, without Eggs 148 409 Corn Cake, Custard 150 411 Corn Cake, Rhode Island 150 76 Corn Chowder 43 41 Corn, Cream of 29 327 Corn Fritters 123 308 Corn Meal and Beef Scrapple 117 478 Corn Meal Griddle Cakes 170 293 Corn Meal Mush 113 425 Corn Meal Rolls 154 483 Corn Meal Waffles 172 407 Corn Muffins 149 393 Corn Muffins, Raised 144 254 Corn Pudding 102 408 Corn and Rice Muffins 149 346 Coronado Salad 129 234 Cottage Cheese 96 549 Cottage Pudding 192 5 Crab Canapés, Mock 18 4 Crab Meat Canapés 18 235 Crackers and Cheese, Baked 96 668 Cranberry Conserve 226 328 Cranberry Fritters 124 416 Cranberry Muffins 152 633 Cranberry Pie 217 634 Cranberry Pie (Open) 217 545 Cranberry Pudding, Baked 191 671 Cranberry Sauce 227 606 Cranberry Sauce (Pudding) 210 592 Cranberry Sherbet 206 567 Cranberry Whip 199 Cream 6 370 Cream Cheese Salad 136 371 Cream Cheese Salad, Frozen 136 40 Cream of Celery Soup 29 55 Cream of Chicken Soup 35 41 Cream of Corn Soup 29 46 Cream of Pea Soup 31 531 Cream Filling 186 526 Cream Icing 185 502 Cream Pie 178 463 Cream Toast 166 464 Cream Toast, Sauce for 166 96 Creamed Fish 50 213 Creamy Eggs on Toast 88 218 Creamy Omelet 90 214 Creole Eggs 89 191 Creole Sauce 83 388 Crescents 142 475 Crisp Sticks 169 Croquettes 192 Croquette Sauce 83 318 Cheese 121 317 Cheese Balls 120 319 Fish 121 320 Meat 121 321 Potato and Bean 122 322 Rice 122 323 Rice and Raisin 122 324 Salmon and Potato 122 473 Croustades 168 231 Croustades, Cheese 95 474 Croutons 169 417 Crumb Muffins 152 472 Crumbs, Buttered 168 315 Crumbs for Fried Food 120 209 Crust Stuffing 87 17 Cucumber Pickles 21 193 Cucumber Sauce 83 255 Cucumbers Sautéed 103 608 Currant Jelly Sauce 210 555 Custard, Baked Rice 194 232 Custard, Cheese 95 565 Custard, Coffee Caramel 198 635 Custard Pie 218 607 Custard Sauce 210 663 Dark Red Apple Sauce 225 444 Date and Apple Shortcake 161 532 Date and Fig Filling 186 380 Date Bread 139 400 Date Bread 147 404 Date Bread, Steamed 148 492 Date Cake 175 394 Date Muffins, Raised 144 418 Date Muffins 152 427 Date Rolls 154 609 Date Sauce 211 Desserts, Cold 558 Banana Royal 196 559 Banana Whip 196 560 Banana and Grape Juice Jelly 196 561 Blackberry Mold 197 562 Charlotte Russe Filling 197 563 Chocolate Blancmange 197 564 Coconut and Orange Jelly 198 569 Coffee and Rice Jelly 199 565 Coffee Caramel Custards 198 566 Coffee Junket 198 567 Cranberry Whip 199 568 Custard, Soft 199 570 Fruit Cream 199 571 Fruit Jelly, Spiced 200 572 Fruit Whip 200 573 Pineapple Pudding 200 575 Prune and Wheat Mold 201 574 Prune Whip 200 576 Prunes and Cranberries, Jellied 201 577 Rice Mold 202 578 Sea Moss Blancmange 202 Desserts, Frozen 579 Ices, to Freeze 203 590 Canton Ginger Sherbet 206 581 Chocolate Ice Cream 203 591 Cider Frappé 206 582 Cocoa Ice Cream 204 583 Coffee Ice Cream 204 592 Cranberry and Raisin Sherbet 206 580 Frozen Custard 203 600 Frozen Watermelon 208 593 Fruit Sherbet 206 594 Grape Bombe 207 595 Grape Sherbet 207 596 Jelly Sherbet 207 584 Mint Ice Cream 204 585 Orange Velvet Cream 204 586 Philadelphia Ice Cream 205 597 Pineapple Sherbet 207 587 Prune Ice Cream 205 598 Somerset Sherbet 208 588 Strawberry Ice Cream 205 599 Strawberry Sherbet 208 589 Vanilla Ice Cream 205 Desserts, Hot 539 Apple Cake, Dutch 189 508 Apple Cake, Ginger 180 540 Apple Pudding, Steamed 190 538 Apple Roulettes 189 541 Banana Toast 190 542 Blackberry Pudding 190 543 Blueberry Pudding 190 544 Brown Betty 190 547 Caramel Toast Pudding 191 548 Chocolate Pudding, Steamed 192 549 Cottage Pudding 192 545 Cranberry Pudding, Baked 191 550 Fig Pudding, Steamed 192 551 Fruit Pudding, Steamed 193 546 Indian Pudding, Baked 191 553 Indian Tapioca Pudding 194 552 Mock Indian Pudding 193 557 Mulled Rice 195 554 Peach Dumplings 194 555 Rice Custard, Baked 194 556 Rice Pudding, Baked 194 331 Doughnuts 125 332 Doughnuts, Small Tea 125 471 Doughnuts, Stale, to Freshen 168 194 Drawn Butter 83 479 Dried Crumb Griddle Cakes 171 658 Dried Fruit to cook 224 38 Dried Lima Bean Soup 28 429 Drop Biscuit, Quick 155 Dry Steaming defined 16 72 Dumplings 41 554 Dumplings, Peach 194 356 Dutch Potato Salad 132 Economy, General Suggestions for. See Chapter I 1 22 Eggnog 23 Eggs 6 Eggs, see also Omelets 90 212 Boiled 88 213 Creamy, on Toast 88 214 Creole 89 316 Egg for Dipping Fried Food 120 224 Scalloped, with Cheese 92 225 Scrambled, with Sausages 93 226 Scrambled, with Tomatoes 93 227 Shirred 93 228 Shirred, with Ham 93 230 Shirred, with Potato and Ham 94 229 Souffléed, with Ham Toast 94 215 with Cheese and Spaghetti 89 216 with Ham and Tomatoes 89 258 Egg Plant, Baked 103 259 Egg Plant, Fried 103 260 Egg Plant, Julienne 104 195 Egg Sauce 84 430 Entire Wheat Biscuit 155 379 Entire Wheat Bread 139 437 Entire Wheat Popovers 158 Extracts, flavoring 10 Fat 5 Fat, Temperatures for Frying 244 313 Fat, To Clarify 120 314 Fat, To Try Out 120 Fats as Food, Chief Uses 1 Fats as Food, Chief Sources 1 Fats as Food, Daily Requirement 1 Fats as Food, Cooking 6 672 Fig Paste 227 Fillings 529 Apple 186 530 Coffee Cream 186 531 Cream 186 532 Date and Fig 186 533 Fudge 187 534 Marshmallow 187 535 Mocha 187 536 Orange 187 537 Prune 188 29 Filtered Coffee 25 105 Finnan Haddie, Baked in Milk 53 109 Finnan Haddie, Broiled 54 Fireless Cooker 13 Fish 5 Fish, 84 Cod Steaks, Baked 47 113 Creamed Codfish 55 96 Creamed 50 105 Finnan Haddie, Baked 53 109 Finnan Haddie, Broiled 54 87 Flounder, Fried Fillet 48 103 Fried Scallops 52 85 Haddock, Baked Stuffed 47 86 Halibut, Boiled 47 106 Herring, Baked 53 111 Herring, Broiled 54 107 Mackerel, Baked Salt, Spiced 53 92 Oyster Pie, Creamed 49 94 Oyster Pie Shortcake 50 93 Oysters and Macaroni 49 89 Oysters, Broiled 48 91 Oysters, Creamed 49 95 Oysters, Panned 50 90 Oysters, with Brown Sauce 48 102 Salmon and Peas, Soufflé 52 112 Salmon, Broiled Smoked 54 99 Salmon, Creole 51 100 Salmon, Dutch 51 101 Salmon Loaf 52 108 Salt Codfish Baked with Crackers 54 110 Salt Codfish, Broiled 54 117 Salt Codfish, Soufflé 56 88 Sautéed with Salt Pork 48 104 Shrimps and Rice, Louisiana 53 118 Spanish Codfish 56 98 Timbales 51 Warmed over 50 97 Fish and Potato Pie 50 115 Fish Balls 55 114 Fish Cakes with Pork Scraps 55 78 Fish Chowder 44 319 Fish Croquettes 121 116 Fish Hash 56 210 Fish Stuffing 87 Flavoring Extracts 10 87 Flounder, Fried Fillet of 48 687 Fondant Bonbons 233 685 Fondant, Coffee 224 689 Fondant Mints 233 684 Fondant, Plain 232 690 Fondant, Quick 233 233 Fondue, Cheese 95 Food Classified 1 Food Daily Requirement 2 Food Government Publications 254 140 Fowl, Brown Fricassee 64 220 French Cheese Omelet 91 338 French Dressing 127 301 French Fried Potatoes 115 219 French Omelet 90 467 French Toast 167 Fricasseeing defined 15 381 Fried Bread 139 Fritters 325 Apple, Sliced 123 326 Banana 123 327 Corn 123 328 Cranberry 124 329 Rice and Currant 124 330 Salmon 124 580 Frozen Custard 203 Fruit 663 Apple Sauce, Dark Red 225 659 Baked Apples, with Dates 224 664 Baked Bananas 225 674 Baked Pears 228 678 Baked Rhubarb and Bananas 229 665 Bananas, with Figs and Nuts 226 666 Bar-le-Duc Currants, Mock 226 673 Candied Grape Fruit Peel 228 668 Cranberry Conserve 226 671 Cranberry Sauce 227 658 Dried, to Cook 224 672 Fig Paste, Laxative 227 660 Grape and Apple Jelly 224 662 Grape and Apple Sauce 225 682 Jam, Red Tomato 230 675 Marmalade, Pear and Ginger 228 680 Marmalade, Rhubarb and Fig 230 679 Marmalade, Rhubarb and Orange 229 681 Marmalade, Three in One 230 670 Preserved Cranberries 227 677 Quince Honey 229 667 Red Currant Conserve 226 661 Spiced Apple Jelly 225 669 Spiced Cranberries 227 676 Spiced Prunes 229 683 Watermelon Rind, Sweet Pickled 231 12 Fruit Cocktail 19 570 Fruit Cream 199 610 Fruit Sauce 211 593 Fruit Sherbet 206 43 Fruit Soup 30 431 Fruit Tea Biscuit 156 696 Fruit Wafers 236 572 Fruit Whip 200 Fruits 10 Frying defined 15 493 Fudge Cake 175 533 Fudge Filling 187 Fuel 13 Garnishings 12 Gas 13 17 Gherkins 21 453 Giblet Sandwiches 164 24 Ginger Ale Punch 24 508 Ginger Apple Cake 180 509 Ginger Gems 180 23 Ginger Punch 24 611 Ginger Sauce 211 514 Ginger Wafers 182 507 Gingerbread, Sour Milk 180 506 Gingerbread, with Egg 179 505 Gingerbread, without Egg 179 6 Gloucester Canapés 18 468 Goldenrod Ham Toast 167 648 Gooseberry Patties 221 636 Gooseberry Pie 218 Government Publications on Food 254 382 Graham and Corn Bread 140 432 Graham Biscuit 156 438 Graham Popovers 158 594 Grape Bombe 207 22 Grape Eggnog 23 21 Grape Juice 23 662 Grape Juice and Apple Sauce 225 595 Grape Sherbet 207 Griddle Cakes 478 Corn Meal 170 479 Dried Crumb 171 476 Plain 170 481 Raised Buckwheat 171 480 Rice 171 477 Sour Milk 170 Grilling defined 15 Groceries 5 85 Haddock, Baked Stuffed 47 86 Halibut, Boiled 47 454 Ham and Cheese Sandwiches 164 171 Ham and Potato, Baked 76 153 Ham, Baked Sliced 69 152 Ham, Broiled 69 172 Ham Mousse 76 221 Ham Omelet 91 129 Hamburg Meat Cakes 61 612 Hard Sauce 211 173 Hash, Corned Beef, with Beets 76 116 Hash, Fish 56 18 Hash, Pepper 22 174 Hash, Savory, Baked 77 175 Hash, Southern 77 292 Hash, Vegetable 112 106 Herring, Baked 53 111 Herring, Smoked Broiled 54 196 Hollandaise Sauce 84 294 Hominy, Steamed 113 677 Honey, Quince 229 197 Horseradish Sauce 84 28 Iced Tea 25 Ices, See Frozen Deserts Icings 521 Boiled 184 522 Caramel 184 523 Chocolate 184 524 Cocoa 185 525 Coffee 185 526 Cream 185 527 Orange 185 528 Quick 185 553 Indian Tapioca Pudding 194 383 Irish Bread 140 71 Irish Stew with Dumplings 40 682 Jam, Red Tomato 230 333 Jam Cakes, Fried 125 433 Jam Rolls 156 576 Jellied Prunes and Cranberries 201 Jelly 560 Banana and Grape 196 564 Coconut and Orange 198 569 Coffee and Rice 199 660 Grape and Apple 224 661 Spiced Apple 225 571 Spiced Fruit 200 503 Jelly Roll, Cake for 178 596 Jelly Sherbet 207 60 Julienne Soup 37 16 Ketchup Tomato 21 165 Kidneys, Devilled 73 164 Kidneys in Brown Sauce 73 Kitchen Equipment 12 73 Lamb Broth with Spaghetti 41 135 Lamb, Brown Fricassee 63 136 Lamb, Casserole of 63 137 Lamb Chops 63 138 Lamb Cutlets 64 139 Lamb, Rolled Roast 64 357 Leek Salad 132 261 Leeks, Creamed 104 Left-over Vegetables 8 637 Lemon Pie 218 613 Lemon Sauce 211 488 Lemon Sirup 173 26 Lemonade, Mint 24 222 Light Omelet 91 249 Lima Bean Loaf 101 38 Lima Bean Soup, Dried 28 163 Liver, Lamb's, and Bacon 73 160 Liver, Braised 72 161 Liver, Brown Fricassee 72 176 Liver Patties 77 131 Loaf, Beef 61 245 Loaf, Celery, Nut, and Potato 98 154 Loaf, Ham 69 249 Loaf, Lima Bean 101 246 Loaf, Nut 99 305 Loaf, Rice and Coconut 117 101 Loaf, Salmon 52 157 Loaf, Veal, Baked 70 158 Loaf, Veal, Boiled 71 Macaroni 8 295 Macaroni and Cheese, Scalloped 113 93 Macaroni, Oysters and 49 517 Macaroons, Oatmeal 182 518 Macaroons, Peanut 183 107 Mackerel, Baked Salt (Spiced) 53 Marketing 3 638 Marlborough Pie 218 675 Marmalade, Pear and Ginger 228 681 Marmalade, Three in One 230 700 Marrons Glacés 237 534 Marshmallow Filling 187 455 Marshmallow Sandwiches 164 614 Marshmallow Sauce 212 515 Marshmallow Wafers 182 339 Mayonnaise Dressing 127 Meals, Planning 1 Meat 3 347 Meat and Potato Salad 129 320 Meat Croquettes 121 Meats 134 American Chop Suey 62 171 Baked Ham and Potato 76 153 Baked Sliced Ham 69 130 Beef and Bacon Cakes 61 131 Beef Loaf 61 160 Braised Liver 72 151 Breakfast Bacon 69 128 Broiled Chopped Beef 60 126 Broiled Flank Steak 60 152 Broiled Ham 69 140 Brown Fricassee of Fowl 64 135 Brown Fricassee of Lamb 63 161 Brown Fricassee of Liver 72 132 Casserole of Beef 62 136 Casserole of Lamb 63 145 Casserole of Rabbit and Okra 67 162 Chicken Livers and Bacon 72 142 Chicken Pie 65 173 Corned Beef Hash with Beets 76 144 Country Club Rabbit 66 133 Creamed Dried Beef with Cheese 62 165 Devilled Kidneys 73 163 Fried Lamb's Liver and Bacon 73 154 Ham Loaf 69 172 Ham Mousse 76 129 Hamburg Meat Cakes 61 137 Lamb Chops 63 138 Lamb Cutlets 64 164 Lambs' Kidneys in Brown Sauce 73 176 Liver Patties 77 179 Meat Shortcake 79 178 Meat Soufflé 78 177 Meat and Tomato Pie 78 147 Pork Chops 68 122 Pot Roast of Beef 58 159 Potted Head 71 143 Potted Pigeons 66 119 Pressed Beef 57 120 Pressed Corn Beef 57 121 Roast Beef 58 155 Roast Breast of Veal 70 141 Roast Fowl 65 146 Roast Pork 67 139 Rolled Roast of Lamb 64 148 Sausage Cakes 68 149 Sausage Cakes with Apple 68 150 Sausage with Oysters and Eggs 68 169 Savory Beef 75 174 Savory Hash (Baked) 77 170 Scalloped Corned Beef 75 123 Shin of Beef, Creole Sauce 59 175 Southern Hash 77 166 Spanish Tripe 74 125 Steak, to Broil 59 127 Steak, Country Style 60 124 Stuffed Shin of Beef 59 167 Tripe Fried in Batter 74 168 Tripe Fried in Crumbs 74 157 Veal Loaf, Baked 70 158 Veal Loaf, Boiled 71 156 Veal with Vegetables 70 627 Meringue for Tarts and Pies 216 628 Meringue, One-Egg 216 Milk 6 20 Milk, Coffee, Egg, and 23 624 Mince Meat 215 625 Mince Meat, Mock 215 626 Mince Meat, Green Tomato 215 639 Mince Pie 219 25 Mint Julep (Ginger Ale) 24 26 Mint Lemonade 24 584 Mint Ice Cream 204 694 Mint Paste 235 198 Mint Sauce 84 692 Mints, After-dinner 234 691 Mints, Quick 234 535 Mocha Filling 187 615 Mocha Sauce 212 666 Mock Bar-le-Duc Currants 226 632 Mock Cherry Pie 217 5 Mock Crab Canapés 18 456 Mock Crab Sandwiches 164 552 Mock Indian Pudding 193 61 Mock Turtle Soup 37 Moist Steaming defined 16 516 Molasses Brownies 182 Muffins, Baking Powder 412 Blueberry 151 413 Bran 151 422 Buttermilk 153 414 Cambridge 151 415 Cheese 151 407 Corn 149 408 Corn and Rice 149 416 Cranberry 152 417 Crumb 152 418 Date 152 419 Plain 152 420 Rye 153 423 Sally Lunn 153 421 Sour Milk 153 Muffins, Yeast 392 Raised 143 393 Raised Corn 144 394 Raised Date 144 395 Raised Oatmeal 144 471 Muffins, Stale, to Freshen 168 557 Mulled Rice 195 199 Mushroom Sauce 84 62 Mushroom Soup 37 459 Mustard Butter 165 200 Mustard Pickle Sauce 85 19 Nasturtium Seeds, Pickled 22 297 Noodle Balls (for Soup) 114 296 Noodle Paste 114 Noodles 8 Normal Weights for Men and Women, Table of 253 401 Nut Bread, Dark 147 Nuts 241 Almonds, Salted 97 245 Celery, Nut, and Potato Loaf 98 244 Chestnuts, Baked 98 243 Chestnuts, to Shell 98 246 Loaf 99 700 Marrons Glacés 237 701 Nuts and Fruits Glacé 237 242 Peanut Butter 98 298 Oatmeal, Scotch 114 384 Oatmeal Bread 140 517 Oatmeal Macaroons 182 395 Oatmeal Muffins, Raised 144 44 Oatmeal Soup 30 484 Oatmeal Waffles 172 Oleomargarine 6 Omelets 217 Bread 90 218 Creamy 90 219 French 90 220 French Cheese 91 221 Ham 91 222 Light 91 223 Salmon 92 495 One-Egg Cake 176 352 Onion Salad 131 63 Onion Soup 38 363 Onion, Spanish, and Tomato Salad 134 262 Onions in Potato Nests 104 373 Orange and Cress Salad 136 496 Orange Cake 176 536 Orange Filling 187 527 Orange Icing 185 616 Orange Marmalade Sauce 212 201 Orange Mint Sauce 85 640 Orange Pie 219 489 Orange Sirup 173 585 Orange Velvet Cream 204 79 Oyster Chowder 45 92 Oyster Pie, Creamed 49 282 Oyster Plant, Creamed 109 94 Oyster Shortcake 50 64 Oyster Stew 38 65 Oyster and Celery Bouillon 38 93 Oysters and Macaroni 49 89 Oysters, Broiled 48 91 Oysters, Creamed 49 95 Oysters, Panned 50 90 Oysters with Brown Sauce 48 Pan-Baking defined 15 Pan-Broiling defined 15 95 Panned Oysters 50 389 Parker House Rolls 142 Pastry 629 Apple Pie, Sliced 216 647 Banbury Tarts 221 630 Blueberry Pie 216 654 Cheese Straws 223 655 Cheese Straws (Left-over Paste) 223 656 Cheese Wafers 223 631 Cherry Pie 217 632 Cherry Pie, Mock 217 657 Cinnamon Hearts 223 633 Cranberry Pie 217 634 Cranberry Pie (Open) 217 635 Custard Pie 218 648 Gooseberry Patties 221 636 Gooseberry Pie 218 637 Lemon Pie 218 638 Marlborough Pie 218 639 Mince Pie 219 640 Orange Pie 219 621 Patty Shells 214 622 Pie Shell 214 641 Pineapple Pie 219 619 Plain Paste 213 649 Prune and Apple Tart 221 650 Prune Patties 222 642 Prune Pie 220 643 Pumpkin Pie 220 644 Raisin Pie 220 651 Raspberry Pie (Individual) 222 645 Rhubarb Pie 220 652 Rhubarb Meringue Patties 222 620 Rich Paste 213 653 Squash Patties 222 646 Squash Pie 221 623 Tart Shells 214 46 Pea Soup, Cream of 31 47 Peas, Purée of Split 31 554 Peach Dumplings 194 242 Peanut Butter 98 518 Peanut Macaroons 183 457 Peanut Sandwich Filling 165 211 Peanut Stuffing 87 374 Pear Salad 137 264 Peas and Lettuce 105 263 Peas, Green 104 358 Pepper and Cabbage Salad 132 18 Pepper Hash 22 265 Peppers, Stuffed Green 105 586 Philadelphia Ice Cream 205 14 Piccalilli 20 19 Pickled Nasturtium Seeds 22 17 Pickles, Cucumber 21 Pie. See Pastry 142 Pie, Chicken 65 97 Pie, Fish and Potato 50 177 Pie, Meat and Tomato 78 627 Pie, Meringue for 216 92 Pie, Oyster 49 622 Pie Shell 214 143 Pigeons, Potted 66 376 Pineapple and Cottage Cheese Salad 137 375 Pineapple, Cheese, and Date Salad 137 641 Pineapple Pie 219 573 Pineapple Pudding 200 597 Pineapple Sherbet 207 497 Plain Cake 176 419 Plain Muffins 152 619 Plain Paste 213 Planning Meals 1 301 Polenta, French Fried 115 302 Polenta, Spanish 116 299 Polenta with Cheese 115 300 Polenta with Dates 115 436 Popovers 157 437 Popovers, Entire Wheat 158 438 Popovers, Graham 158 494 Pork Cake 175 147 Pork Chops 68 146 Pork, Roast 67 321 Potato and Bean Croquettes 122 80 Potato Chowder 45 269 Potato Croutons 106 359 Potato Salad 132 45 Potato Soup 30 280 Potato, Sweet, Custard 109 267 Potatoes, Baked 106 266 Potatoes, Boiled 105 268 Potatoes, Creamed 106 270 Potatoes, French Fried 106 271 Potatoes, Hashed Brown 106 272 Potatoes, Lyonnaise 107 273 Potatoes, Pan-Roasted 107 274 Potatoes, Scalloped, with Cheese 107 275 Potatoes, Scalloped, with Peppers and Cheese 107 276 Potatoes, Stuffed, with Cheese and Bacon 108 277 Potatoes, Stuffed with Nuts and Bacon 108 278 Potatoes, Sweet, French Fried 108 279 Potatoes, Sweet, glazed 109 281 Potatoes, Sweet, stuffed 109 Pot-Roasting defined 15 159 Potted Head 71 670 Preserved Cranberries 227 Protein, Chief Uses 1 Protein, Chief Sources 1 Protein, Daily Requirement 1 445 Prune and Apple Shortcake 161 649 Prune and Apple Tart 221 575 Prune and Wheat Mold 201 537 Prune Filling 188 587 Prune Ice Cream 205 650 Prune Patties 222 642 Prune Pie 220 574 Prune Whip 200 Publications on Food, List of 254 542 Pudding, Blackberry 190 543 Pudding, Blueberry 190 544 Pudding, Brown Betty 190 547 Pudding, Caramel Toast 191 548 Pudding, Chocolate, Steamed 192 549 Pudding, Cottage 192 545 Pudding, Cranberry, Baked 191 550 Pudding, Fig, Steamed 192 551 Pudding, Fruit, Steamed 193 546 Pudding, Indian, Baked 191 553 Pudding, Indian Tapioca 194 552 Pudding, Mock Indian 193 573 Pudding, Pineapple 200 556 Pudding, Rice, Baked 194 439 Puffs, Breakfast 158 643 Pumpkin Pie 220 24 Punch, Ginger Ale 24 23 Punch, Ginger 24 35 Purée of Black Beans 27 37 Purée of Red Kidney Beans 28 47 Purée of Split Peas 31 528 Quick Icing 185 677 Quince Honey 229 145 Rabbit, Casserole of, and Okra 67 144 Rabbit, Country Club 66 481 Raised Buckwheat Cakes 171 393 Raised Corn Muffins 144 392 Raised Muffins 143 402 Raisin Bread 147 458 Raisin Bread and Cheese Sandwiches 165 519 Raisin Drop Cookies 183 644 Raisin Pie 220 239 Rarebit, Tomato 97 240 Rarebit, Welsh 97 651 Raspberry Pie, Individual 222 667 Red Currant Conserve 226 8 Relish, Celery 19 Relishes, See Appetizers and Relishes 680 Rhubarb and Fig Marmalade 230 679 Rhubarb and Orange Marmalade 229 652 Rhubarb Meringue Patties 222 645 Rhubarb Pie 220 Rice 8 305 Rice and Coconut Loaf 117 329 Rice and Currant Fritters 124 303 Rice and Ham, Baked 116 323 Rice and Raisin Croquettes 122 48 Rice and Tomato Soup 31 237 Rice Baked, with Cheese 96 304 Rice Boiled 116 322 Rice Croquettes 122 480 Rice Griddle Cakes 171 577 Rice Mold 202 557 Rice, Mulled 195 485 Rice Waffles 172 620 Rich Paste 213 9 Rings, Cheese and Apple 19 306 Risotto 117 Roasting defined 16 204 Roast Goose, Sauce for 85 204 Roast Pork, Sauce for 85 Rolls, Baking Powder 426 Bacon Sandwich 154 425 Corn Meal 154 427 Date 154 433 Jam 156 Rolls, Yeast 389 Parker House 142 390 Shamrock 143 471 Stale, to Freshen 168 391 Swedish Coffee 143 Roulettes 538 Apple 189 447 Cheese 162 447 Devilled Ham 162 447 Fruit 162 447 Marmalade 162 447 Peanut Butter 162 396 Raised 145 447 Raisin and Nut 162 341 Russian Dressing 128 385 Rye Bread 141 420 Rye Muffins 153 Salads 8 366 Apple and Mint 135 351 Baked Bean 130 367 Banana and Apple 135 368 Banana and Peanut 135 369 Bellevue 135 352 Bermuda Onion 131 353 Cabbage and Beet 131 354 Cabbage and Cranberry 131 355 Celery Root 131 345 Chicken 129 346 Coronado 129 370 Cream Cheese 136 371 Cream Cheese, Frozen 136 356 Dutch Potato 132 357 Leek 132 347 Meat and Potato 129 373 Orange and Cress 136 374 Pear 137 358 Pepper and Cabbage 132 375 Pineapple, Cheese, and Date 137 376 Pineapple and Cottage Cheese 137 359 Potato 132 348 Salmon 130 361 Samoset 133 349 Shrimp 130 362 Spanish 133 363 Spanish Onion and Tomato 134 360 Sweet Potato 133 364 Tomato Jelly 134 350 Tuna 130 365 Vegetable 134 372 Waldorf, Jellied 136 Salad Dressings 8 334 Cooked 126 335 Cooked, Evaporated Milk 126 336 Currant Jelly 127 337 Devilled Ham 127 338 French 127 339 Mayonnaise 127 340 Potato Mayonnaise 128 343 Quick Mayonnaise 128 341 Russian 128 342 Sour Cream 128 344 Uncooked, Condensed Milk 129 423 Sally Lunn 153 102 Salmon and Peas Soufflé 52 324 Salmon and Potato Croquettes 122 66 Salmon Bisque 39 81 Salmon Chowder 45 99 Salmon Creole 51 100 Salmon Dutch 51 330 Salmon Fritters 124 101 Salmon Loaf 52 223 Salmon Omelet 92 348 Salmon Salad 130 112 Salmon, Smoked Broiled 54 282 Salsify, Creamed 109 108 Salt Codfish Baked with Crackers 54 110 Salt Fish, Broiled 54 82 Salt Fish Chowder 46 117 Salt Fish Soufflé 56 361 Samoset Salad 133 307 Samp, Steamed 117 Sandwiches 448 Baked Bean and Lettuce 163 449 Celery and Egg 163 450 Cheese and Nut 163 451 Cheese Club 163 452 Chicken 164 453 Giblet 164 454 Ham and Cheese 164 455 Marshmallow 164 456 Mock Crab 164 458 Raisin Bread and Cheese 165 457 Sandwich Filling, Peanut 165 1 Sauce, Cocktail 17 Sauces for Desserts 601 Caramel 209 602 Chocolate 209 603 Chocolate Marshmallow 209 604 Cinnamon 210 605 Coffee 210 606 Cranberry 210 608 Currant Jelly 210 607 Custard 210 609 Date 211 610 Fruit 211 611 Ginger 211 612 Hard 211 613 Lemon 211 614 Marshmallow 212 615 Mocha 212 616 Orange Marmalade 212 617 Soft 212 618 Strawberry 212 Sauces for Fish and Meat 180 Anchovy 80 181 Banana 80 182 Bechamel 80 183 Black Butter 81 184 Bread 81 185 Brown 81 186 Caper 81 187 Celery 82 188 Cheese 82 189 Cheese with Chives 82 190 Cider 82 191 Creole 83 192 Croquette 83 193 Cucumber 83 194 Drawn Butter 83 195 Egg 84 196 Hollandaise 84 197 Horseradish 84 198 Mint 84 199 Mushroom 84 200 Mustard Pickle 85 201 Orange Mint 85 204 for Roast Goose 85 204 for Roast Pork 85 205 Sharp 86 206 Soubise 86 15 Table 20 202 Tartare 85 203 Tomato 85 207 White 86 13 Winter Chili 20 148 Sausage Cakes 68 149 Sausage Cakes Baked with Apple 68 150 Sausages with Oysters and Eggs 68 Sautéing defined 16 224 Scalloped Eggs with Cheese 92 238 Scalloped Toast and Cheese 97 103 Scallops, Fried 52 434 Scones, Potato 157 435 Scones, Scotch 157 298 Scotch Oatmeal 114 74 Scotch Broth 41 225 Scrambled Eggs with Sausages 93 226 Scrambled Eggs with Tomato 93 308 Scrapple, Corn Meal and Beef 117 309 Scrapple, Wheat, and Sausage 118 578 Sea Moss Blancmange 202 227 Shirred Eggs 93 228 Shirred Eggs with Ham 93 230 Shirred Eggs with Potato and Ham 94 Shortcakes 441 Shortcake 160 442 Apple and Cranberry 160 443 Banana 161 444 Date and Apple 161 179 Meat 79 94 Oyster 50 445 Prune and Apple 161 446 Strawberry 161 Shortening 5 386 Shredded Wheat Bread 141 349 Shrimp Salad 130 104 Shrimps and Rice, Louisiana 53 Simmering defined 16 Sirups 486 Brown Sugar 172 487 Cider 173 488 Lemon 173 489 Orange 173 629 Sliced Apple Pie 216 568 Soft Custard 199 617 Soft Sauce 212 598 Somerset Sherbet 208 206 Soubise Sauce 86 178 Soufflé, Meat 78 102 Soufflé, Salmon and Peas 52 229 Souffléed Egg with Ham Toast 94 Soups without Meat 34 Asparagus 27 36 Baked Bean 28 35 Black Bean 27 39 Cauliflower 28 42 Cheese 29 40 Cream of Celery 29 41 Cream of Corn 29 46 Cream of Pea 31 38 Dried Lima Bean 28 43 Fruit 30 44 Oatmeal 30 45 Potato 30 47 Purée of Split Peas 31 37 Red Kidney Bean 28 48 Rice and Tomato 31 50 Tomato Bouillon 32 49 Tomato Bisque 32 51 Tomato and Oatmeal 33 52 Tomato and Peanut 33 54 Vegetable 34 53 Windsor 33 Soups and Stews with Meat or Fish 70 Beef Stew 40 56 Chicken and Okra 35 57 Clam Bisque 36 58 Clam Bouillon 36 59 Clear 36 55 Cream of Chicken 35 71 Irish Stew with Dumplings 40 60 Julienne 37 73 Lamb Broth with Spaghetti 41 61 Mock Turtle 37 62 Mushroom 37 63 Onion 38 65 Oyster and Celery Bouillon 38 64 Oyster Stew 38 66 Salmon Bisque 39 74 Scotch Broth 41 67 Soup Stock 39 68 Tomato Tapioca 39 69 Tuna 40 342 Sour Cream Dressing 128 507 Sour Milk Gingerbread 180 477 Sour Milk Griddle Cakes 170 421 Sour Milk Muffins 153 254 Southern Corn Pudding 102 310 Spaghetti and Ham, Baked 118 311 Spaghetti, Creole 118 312 Spaghetti, Italian 119 10 Spanish Cheese 19 302 Spanish Polenta 116 362 Spanish Salad 133 498 Spice Cake 177 669 Spiced Cranberries 227 571 Spiced Fruit Jelly 200 676 Spiced Prunes 229 697 Spiced Raisins 236 283 Spinach 110 500 Sponge Cake 117 501 Sponge Cake, Velvet 178 284 Squash, Baked Winter 110 653 Squash Patties 222 646 Squash Pie 221 471 Stale Bread, to Freshen 168 125 Steak, to Broil 59 Steaming defined 16 548 Steamed Chocolate Pudding 192 550 Steamed Fig Pudding 192 551 Steamed Fruit Pudding 193 Stewing defined 16 Stock Pot 4 588 Strawberry Ice Cream 205 618 Strawberry Sauce 212 599 Strawberry Sherbet 208 446 Strawberry Shortcake 161 698 Stuffed Dates 236 699 Stuffed Prunes 236 Stuffings 208 Bread 86 209 Crust 87 210 Fish 87 211 Peanut 87 285 Succotash 110 469 Sunday Toast 167 360 Sweet Potato Salad 133 15 Table Sauce 20 202 Tartare Sauce 85 647 Tarts, Banbury 221 627 Tarts, Meringue for 216 623 Tart Shells 214 27 Tea 25 28 Tea, Iced 25 Temperatures for Cooking, Table of 243 98 Timbales, Fish 51 Toasts 460 Brewis 165 461 Brown Bread 165 462 Celery 166 465 Cheese 167 466 Cinnamon 167 463 Cream 166 464 Cream, Sauce for 166 475 Crisp Sticks 169 473 Croustades 168 474 Croutons 169 467 French 167 468 Goldenrod Ham 167 469 Sunday 167 470 Tomato Cream, with Egg 168 51 Tomato and Oatmeal Soup 33 52 Tomato and Peanut Soup 33 49 Tomato Bisque 32 50 Tomato Bouillon 32 470 Tomato Cream Toast with Egg 168 287 Tomato Custard 111 364 Tomato Jelly Salad 134 16 Tomato Ketchup 21 48 Tomato, Rice and, Soup 31 203 Tomato Sauce 85 68 Tomato Tapioca Soup 39 286 Tomatoes, Baked 111 288 Tomatoes, Fried Green 111 289 Tomatoes, Stewed 111 290 Tomatoes, Stuffed 112 167 Tripe Fried in Batter 74 168 Tripe Fried in Crumbs 74 166 Tripe, Spanish 74 7 Tuna Canapés 18 350 Tuna Salad 130 69 Tuna Soup 40 695 Turkish Delight 235 291 Turnips, Creamed 112 Utensils, Kitchen 12 589 Vanilla Ice Cream 205 157 Veal Loaf (Baked) 70 158 Veal Loaf (Boiled) 71 155 Veal, Roast Breast, Stuffed 70 156 Veal with Vegetables 70 83 Vegetable Chowder 46 365 Vegetable Salad 134 54 Vegetable Soup 34 Vegetables 247 Baked Beans 100 250 Baked Cabbage 101 248 Beans, Thick Purée of Black 100 252 Braised Celery 102 251 Cabbage Cooked in Milk 101 256 Carrots Sautéed 103 257 Carrots Vinaigrette 103 254 Corn Pudding 102 253 Creamed Celery, Root 102 255 Cucumbers Sautéed 103 258 Egg Plant, Baked 103 259 Egg Plant, Fried 103 260 Egg Plant Julienne 104 292 Hash 112 261 Leeks, Creamed 104 249 Lima Bean Loaf 101 262 Onions in Potato Nests 104 282 Oyster Plant, Creamed 109 263 Peas, Green 104 264 Peas and Lettuce 105 265 Peppers, Stuffed Green 105 267 Potatoes, Baked 106 266 Potatoes, Boiled 105 268 Potatoes, Creamed 106 270 Potatoes, French Fried 106 271 Potatoes, Hashed Brown 106 272 Potatoes, Lyonnaise 107 273 Potatoes, Pan-Roasted 107 274 Potatoes, Scalloped, with Cheese 107 276 Potatoes, Scalloped, with Peppers and Cheese 107 276 Potatoes, Stuffed, with Cheese and Bacon 108 277 Potatoes, Stuffed, with Nuts and Cheese 108 279 Potatoes, Sweet, glazed 109 278 Potatoes, Sweet, French Fried 108 281 Potatoes, Sweet, Stuffed 109 269 Potato Croutons 106 280 Potato, Sweet, Custard 109 282 Salsify, Creamed 109 283 Spinach 110 284 Squash, Baked Winter 110 285 Succotash 110 287 Tomato Custard 111 286 Tomatoes, Baked 111 288 Tomatoes, Fried Green 111 289 Tomatoes, Stewed 111 290 Tomatoes, Stuffed 112 291 Turnips, Creamed 112 Vegetables, Canned 8 Vegetables, Dried 8 Vegetables, Fresh 8 Vegetables, Left-over 8 482 Waffles 172 483 Waffles, Corn Meal 172 484 Waffles, Oatmeal 172 485 Waffles, Rice 172 372 Waldorf Salad, Jellied 136 520 Walnut Wafers 183 600 Watermelon, Frozen 208 683 Watermelon Rind, Sweet Pickled 231 Weights and Measures, Table of 239 240 Welsh Rarebit 97 309 Wheat and Sausage Scrapple 118 377 White Bread 138 499 White Cake 177 207 White Sauce 86 53 Winsor Soup 33 13 Winter Chili Sauce 20 End of Project Gutenberg's Better Meals for Less Money, by Mary Green *** END OF THIS PROJECT GUTENBERG EBOOK BETTER MEALS FOR LESS MONEY *** ***** This file should be named 34509-8.txt or 34509-8.zip ***** This and all associated files of various formats will be found in: https://www.gutenberg.org/3/4/5/0/34509/ Produced by Annie McGuire. 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