,,better ,,meals ,,for ,,less ,,money ,,by ,,mary ,,green ,illustration ,,new ,,york ,,henry ,,holt ,,and ,,company #aiag ,,copyright1 #aiag1 ,,by ,,henry ,,holt ,,and ,,company ,,preface ,with the steadily increasing cost of all staple foods the need of intelligent buying1 cooking1 and serving is greater than ever before3 more money must be spent for food1 or more consideration must be given to selecting and using it4 ,for those who would continue to serve their households well1 and whose allowance for food has not kept pace with prices1 there is only one alternative1 and that is1 to use more of the cheaper foods1 and to prepare and combine them so skilfully that economy shall not be a hardship4 ,good meals depend not so much upon expensive material as upon care and good judgment in the use of ordinary material4 ,the time-worn boarding-house jokes about prunes and hash mean simply that these foods1 in themselves excellent1 are poorly prepared and too frequently served4 ,it is the plan of this book to include a variety of 7#a7 recipes which require only a small amount of meat2 7#b7 recipes for vegetable dishes which can take the place of meat2 7#c7 recipes for the economical use of cereals1 dairy products1 and other common inexpensive foods2 7#d7 recipes for breads1 cakes1 and desserts requiring only a small amount of butter and eggs2 and 7#e7 recipes for a few relishes1 condiments1 and other accessories which lend variety and interest4 ,the ,general ,suggestions for ,economy 7,chapter ,i7 are not all new1 but are liable1 through disuse1 to be forgotten by the present generation4 ,spasmodic economy counts for little in the long run2 only systematic and continued watchfulness is really worth while4 ,economy1 however1 ought not to necessitate the total elimination of one's favorite cuts of steak1 nor all of the little luxuries1 because by the skilful planning of the majority of the meals the occasional use of these luxuries can be made possible4 ,this book is not intended as a complete guide to cookery2 it presupposes an elementary knowledge of the care and preparation of food4 ,the study of ,tables ,d and ,e in the ,appendix is especially recommended as an aid to the better understanding of food values4 ,m4 ,g4 ,,contents ,,chapter ,,page ,i4 ,,general ,,suggestions ,,for ,,economy #a ,,ii4 ,,common ,,ways ,,of ,,cooking ,,food #ae ,,iii4 ,,appetizers ,,and ,,relishes #ag ,,iv4 ,,beverages #bc ,v4 ,,soups ,,without ,,meat #bg ,,vi4 ,,soups ,,and ,,stews ,,with ,,meat ,,or ,,fish #ce ,,vii4 ,,chowders #dc ,,viii4 ,,fish #dg ,,ix4 ,,meats #eg ,x4 ,,sauces ,,and ,,stuffings ,,for ,,fish ,,and ,,meats #hj ,,xi4 ,,eggs #hh ,,xii4 ,,cheese ,,and ,,nuts #ie ,,xiii4 ,,vegetables #ajj ,,xiv4 ,,cereals1 ,,macaroni1 ,,and ,,rice #aac ,,xv4 ,,croquettes ,,and ,,fritters #abj ,,xvi4 ,,salads ,,and ,,salad ,,dressings #abf ,,xvii4 ,,yeast ,,breads1 ,,muffins1 ,,and ,,rolls #ach ,,xviii4 ,,baking ,,powder ,,breads1 ,,muffins1 ,,and ,,biscuit #adf ,,xix4 ,,shortcakes ,,and ,,roulettes #afj ,,xx4 ,,sandwiches ,,and ,,toasts #afc ,,xxi4 ,,griddle ,,cakes1 ,,waffles1 ,,and ,,sirups #agj ,,xxii4 ,,cakes ,,and ,,cookies #agd ,,xxiii4 ,,icings ,,and ,,fillings #ahd ,,xxiv4 ,,hot ,,desserts #ahi ,,xxv4 ,,cold ,,desserts #aif ,,xxvi4 ,,frozen ,,desserts #bjc ,,xxvii4 ,,sauces ,,for ,,desserts #bji ,,xxviii4 ,,pastries #bac ,,xxix4 ,,fruits1 ,,cooked ,,and ,,uncooked #bbd ,,xxx4 ,,candies #bcb ,,appendix ,a4 ,table of ,weights and ,measures #bci ,b4 ,time ,table for ,cooking #bdj ,c4 ,temperature ,table #bdc ,d4 ,table of ,caloric ,values of ,average ,portions of ,food #bde ,e4 ,table of ,caloric ,values of ,raw ,food ,materials #bej ,f4 ,table of ,normal ,weights for ,men and ,women #bec ,g4 ,list of ,government ,publications on ,foods and ,cooking #bed ,index #beg ,before using recipes see ,special ,notice on ,page #ad4 ,,chapter ,i ,,general ,,suggestions ,,for ,,economy ,,planning ,,meals ,in order to buy1 prepare1 and serve food to the best possible advantage1 an elementary knowledge of the composition and nutritive value of foods1 and the necessary food requirement of the family1 is essential4 ,many books are published on these subjects1 but from the government publications alone 7see page #bee7 an excellent working knowledge may be obtained4 ,only the merest outline can be given here1 and this should be supplemented by further reading4 ,briefly stated1 food is divided into three chief classes3#a 7#a7 ,protein1 which builds and repairs the tissues4#b ,it is furnished chiefly by meats1 fish1 cheese1 milk1 eggs1 cereals1 and legumes4 7#b7 ,fats1 which furnish heat and energy1 but are chiefly valuable for storing a reserve supply of fat in the body4 ,they are furnished largely by butter1 cream1 olive and similar vegetable oils1 bacon and other fat meats4 7#c7 ,carbohydrates1 which furnish heat and energy4 ,they are supplied chiefly by potatoes and other vegetables1 cereals1 fruits1 and sugars4 ,people who are eating the proper amount and kind of food should approximate the normal weight#c for their sex1 age1 and height4 ,for the proper maintenance of the body1 a man of average height and weight1 of sedentary life1#d requires daily food which will yield about #b1ejj calories2#e a woman of average height and weight1 about #b1cjj calories 7more or less according to activity74 ,children between two and five years require from #a1bjj to #a1djj calories2 between five and ten years1 from #a1djj to #a1ijj calories2 and from ten to fourteen years1 from #a1ijj to #b1ejj calories4 ,girls between fourteen and seventeen years require from #b1bjj to #b1fjj calories2 and boys between fourteen and seventeen years1 from #b1ejj to #c1jjj calories4 ,of the total number of calories furnished ten per cent4 should be protein1 approximately #cj per cent4 fat1 and #fj per cent4 carbohydrates4 ,before planning meals the consideration of these caloric requirements and the study of the ,caloric ,value of ,average ,portions of ,food 7,table ,d1 page #bde7 and of the ,fuel ,value of ,raw ,materials 7,table ,e1 page #bej7 will help in the selection of foods to yield approximately the desired amount of nutrition4 ,it is not necessary or desirable that the exact amount of each class of foods should be reckoned daily2 but by the general study of foods and their nutritive value1 and the food requirements of the body1 which vary with age1 sex1 and conditions1 the housekeeper may serve her family with the kinds and amount of food best suited to their needs4 ,she should plan to use in a week as large a variety of food as possible1 and to avoid an excess of any one class4 ,with a definite idea of the needs of the family1 she should take account of the stock in the ice-box and pantry1 and see that every bit of food is utilized to advantage4 ,meals should be planned in detail at least one day in advance1 and1 if possible1 outlined for several days ahead2 though these plans must1 of course1 be varied slightly1 at times1 according to the amount of left-over material and the exigencies of supply and demand4 ,each day's programme should be plainly written2 any special recipes to be used noted2 and a list made of supplies to be ordered4 ,to have the meals planned well in advance and the order list ready saves a deal of nervous energy1 time1 and money4 ,,marketing ,if possible1 attend personally to your marketing and consider carefully the quality1 quantity1 and cost of your purchases in relation to the needs of your purse and your household4 ,ask for what you want1 and try hard to get it2 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 saved4 ,,meat ,in considering the price of meat1 the amount of bone1 fat1 gristle1 and so forth should be taken into account4 ,many of the coarser and cheaper parts contain as much nutriment as the more expensive cuts1 and can1 by proper cooking1 be made fully as palatable4 ,see that every bit of left-over meat is used to advantage and in a variety of ways2 the rinds of bacon and salt pork when cooked with spinach or other greens1 or in soups of peas or beans1 add both flavor and richness4 ,,the ,,stock ,,pot ,all trimmings and bones1 both cooked and uncooked1 and any left-over bits of meat or gravy that are not needed for other dishes1 should be put into the stock pot1 covered with cold water1 and simmered 7not boiled7 with soup vegetables and savory herbs for three or four hours4 ,almost any left-over vegetable can be added1 including macaroni1 rice1 and the scrapings of the cereal cooker4 ,if the family is small1 the cereal cooker itself makes an excellent stock pot3 to the remnants of breakfast cereal1 add any soup material at hand2 cover with cold water2 cook slowly2 strain2 and1 if necessary1 add one or two bouillon cubes1 and a few drops of kitchen bouquet4 ,when soup stock is lacking in richness a small amount of gelatine improves the quality4 ,the water in which vegetables1 macaroni1 rice1 or any meats1 either fresh or salt1 are cooked contains valuable mineral matter as well as flavor1 and should be added wholly or in part to the stock pot4 ,order corned meats lightly salted so that all of the stock may be used4 ,be sure that all fat is removed from soup stock before using4 ,do not serve greasy soups4 ,when stock must be used before the fat has had time to harden1 skim off as much as possible1 and remove what remains with clean blotting paper1 or a lump of ice wrapped in cheesecloth4 ,,fish ,fresh fish is offered in variety at all seasons of the year1 and is a valuable and comparatively inexpensive food2 salted and smoked fish contain much protein in a concentrated form2 the canned varieties are important1 too1 especially for the emergency shelf1 as they furnish a substantial1 inexpensive food which can be served in many ways at short notice4 ,,groceries ,groceries in sealed packages are1 as a rule1 slightly more expensive than those sold in bulk2 but they are cleaner1 often fresher1 and more convenient to store and use4 ,,butter ,,and ,,other ,,shortening ,to the taste of the average person1 there is no real equivalent for the flavor of fine creamery butter1 but1 for cooking1 excellent results may be obtained by the use of cheaper shortening1 beginning with the common household fats which are so often discarded4 ,all drippings from the roasts and fat from boiled meats should be carefully strained and saved2 beef and chicken fat may be used in many recipes1 including those for cookies1 cakes1 meat sauces1 soups1 and made dishes2 bacon fat is excellent for corn cake1 meat sauces1 and soups of peas1 beans1 or lentils2 sausage fat may be used for gingerbread1 cookies1 poultry stuffing1 and also for frying potatoes and other vegetables1 for in these the spicy flavoring is not objectionable4 ,both bacon and sausage fat and that from soup stock are useful for basting lean roasts1 fish1 or meat loaf4 ,any surplus fat1 including that of lamb and mutton1 should be clarified and added to that in the frying kettle4 ,fat which cannot be utilized for cooking should be made into kitchen soap4 ,,cooking ,,fats--,,oils ,there are many excellent brands of wholesome cooking fats and oils on the market1 including peanut1 corn1 and cottonseed oil1 and compound vegetable fats4 ,almost any of these costs less than butter4 ,,oleomargarine ,the best oleomargarine is wholesome and economical1 and much to be preferred to inferior grades of butter4 ,,milk ,milk1 even at present prices1 gives good return in food value4 ,unsweetened evaporated milk1 which is absolutely sterile and clean1 costs no more1 and in some places costs less1 than fresh milk1 and can be used to advantage to supplement the supply4 ,because of its consistency it is an excellent substitute for cream in frozen desserts4 ,,cream ,when eggs are relatively cheaper than cream1 the stiffly beaten white of an egg may be used to advantage to mix with beaten cream4 ,thin cream whipped with a whip churn is lighter and less expensive than heavy cream beaten4 ,,eggs ,unless the winter's supply of eggs has been preserved in water glass1 guaranteed cold storage eggs will be found satisfactory1 and much cheaper than hennery eggs4 ,only enough for a few days should be bought at a time1 however1 and they should be kept in a cold place until used4 ,wash eggs before breaking1 and save the shells for clearing boiled coffee1 soup1 and aspic4 ,for coating croquettes1 dilute each beaten egg with one-fourth cup of water or one-third cup of milk2 cover unused yolks with water to prevent drying1 and pour off water before using4 ,have both yolk and white of egg cold1 so that they may be beaten more quickly2 add a pinch of salt to whites of eggs which are to be beaten stiff1 and beat in a current of air4 ,soft-boiled or dropped eggs not used at table should be put back in boiling water1 cooked hard1 and used for garnishing1 egg sauce1 etc4 ,,cheese ,cheese is nutritious and1 even at present prices1 economical1 as it contains a large proportion of protein in concentrated form4 ,it can be successfully combined with many other foods1 and every left-over bit should be so used2 when partly dry it should be put through the food chopper1 using a fine cutter2 when very dry it should be grated and used in sauces1 souffles1 soups1 and many other dishes4 ,cheese is more readily digested if a pinch of baking soda is cooked with it4 ,to keep cheese moist and fresh1 brush the cut surface with melted paraffin4 ,save left-over ,welsh rarebit for sandwich filling4 ,the shells of ,edam or pineapple cheeses should not be thrown away1 but be filled with creamed macaroni1 spaghetti1 or rice1 covered with crumbs1 and baked in a hot oven4 ,,fresh ,,vegetables ,a variety of vegetables should be served daily1 and those which contain a large amount of protein1 such as beans1 lentils1 and peas1 should be used not only as an accompaniment to meat1 but1 in combination with other vegetables1 sauces1 bacon or other fats1 as the substantial dish of the meal4 ,,dried ,,vegetables ,dried vegetables should be soaked in cold water for twelve hours or longer1 and then cooked slowly until tender2 dried julienne should be soaked for twenty-four hours before cooking4 ,,macaroni1 ,,noodles1 ,,rice1 ,,cereals ,macaroni1 noodles and similar pastas1 rice1 and the cereals furnish much nutriment at low cost2 oatmeal and corn meal are among our cheapest foods4 ,ready cooked cereals1 though they are convenient and give variety to the diet1 are more expensive than raw cereals well cooked2 not only do they yield less food value1 but1 being dry1 they require more cream or milk to make them palatable4 ,,left-,,over ,,vegetables ,left-over vegetables and cereals1 even in small quantities1 should be saved for use in entrees1 desserts1 salads1 sauces1 and soups4 ,celery tops should be saved for flavoring and garnishing1 the root stalk chopped and added to the stock pot1 and the outside stalks stewed1 creamed1 or used for cream soup4 ,the outside leaves of lettuce should be shredded for salad1 or1 for any large quantity1 cooked the same as spinach4 ,,canned ,,vegetables ,the flavor of canned vegetables is improved if1 before being cooked1 they are rinsed with cold water and exposed to the air4 ,parsley and chives may be kept growing in pots in the kitchen window to be used as needed4 ,,salads ,salads should be freely used at all seasons1 and be made light or nourishing according to the foods served with them4 ,they offer an opportunity to the housekeeper to exercise her ingenuity in combining various vegetables1 meats1 and fruits1 especially left-over bits4 ,crisp white cabbage1 shredded1 may be used in place of celery4 ,,salad ,,dressings ,salad dressings need not necessarily be made of olive oil1 for there are other good and less expensive vegetable oils well worth using1 and many of the cooked salad dressings without oil are excellent4 ,,bread ,various kinds of bread should be freely used1 especially whole wheat and other cereal breads1 and those containing raisins1 dates1 and prunes4 ,watch the bread-box1 and see that every bit of bread is used in some way2 the unused crusts should be dried1 rolled1 sifted1 and kept in a covered jar for stuffing1 crumbing croquettes1 brown bread1 puddings1 or other dishes in which the color is not objectionable2 cold toast or cut slices should be made into croutons1 or used for canapes or ,french toast2 other pieces should be used for croustades1 or made into crumbs1 both coarse and fine1 for use in fondues1 griddle cakes1 omelets1 sauces1 and soups4 ,bits of crackers should be dried1 rolled1 and used the same as bread crumbs4 ,none of the recipes for cake require more than two eggs2 many1 only one2 and some1 none at all4 ,water may always be used in place of milk1 and any clean1 fresh shortening may be substituted for butter1 especially in the recipes which include molasses and spices4 ,these cakes will not keep moist like richer cakes1 however1 and should be used soon after making4 ,slices of stale cake and crumbs should be utilized in making other desserts in combination with custards1 ices1 preserves1 etc4 ,,baking ,,powder ,do not use more baking powder than is necessary for good results2 two level teaspoons to each cup of flour is the usual allowance1 but one and one-half teaspoons each to each cup will be sufficient if the muffins1 biscuits1 or cake are quickly and lightly handled and properly baked4 ,,flavoring ,,extracts ,when volatile flavoring extracts are used in cake1 much of their strength is wasted during baking2 grated rind or spices could well be used in their place1 or only the icing or filling flavored4 ,all desserts1 whenever practicable1 should be flavored when cold4 ,,coloring ,the small package of red coloring which comes with gelatine is useful for coloring cakes1 icings1 and other desserts as well as jellies4 ,,fruits ,fruits1 either fresh1 dried1 or preserved1 should be served at least once a day2 dried fruits1 such as apricots1 peaches1 and prunes1 should be soaked in cold water for twelve hours or longer and then cooked slowly until tender4 ,raisins1 dates1 and figs yield a large food value at comparatively low cost4 ,bananas1 which contain more nutriment than most fresh fruits1 should be used for salads or desserts when the other courses are light4 ,in cooking acid fruits1 such as cranberries1 plums1 and cherries1 less sugar is required if added after cooking4 ,parings and cores from quinces and apples can be made into excellent jelly2 the rinds of watermelons are the foundation of a delicious sweet pickle2 orange and grape fruit peel1 when candied1 are well worth the trouble of making4 ,surplus orange1 lemon1 and grape fruit peels1 when dried1 are not only useful for flavoring1 but make an interesting and aromatic fuel for the fire-place2 the nut meat found in prune stones tastes much like that of bitter almonds and can be used in place of them4 ,when making jelly remember that the pulp of the fruit after the juice has dripped from it may be made into excellent marmalade3 cover with water1 heat to boiling point1 press through a sieve1 add three-quarters of the amount of sugar1 and cook until thick4 ,,candies ,in spite of its cost1 candy is now classed by many with the necessities rather than with the luxuries4 ,after a little practice even the most elaborate candies can be successfully made at home1 and the difference between the cost of a pound of the best ready-made candy and the cost of the raw materials is astonishing4 ,for those who can spare the time1 candy-making will prove both fascinating and economical4 ,recipes for a few after-dinner candies are given4 ,,condiments ,a small supply of condiments and relishes1 including kitchen bouquet1 ketchup1 and sweet herbs1 and one or two table sauces1 should be kept in stock1 as they make possible a greater variety of flavors4 ,many home-made sauces and relishes can be easily and quickly prepared and are usually much cheaper than the ready-made varieties4 ,,candle ,,stubs ,candle stubs should be melted1 strained through cheesecloth1 and used for sealing ketchup1 jellies1 and preserves4 ,,garnishings ,any dish1 attractively garnished and served1 pleases the eye1 stimulates the appetite1 and often lifts a simple meal out of the commonplace4 ,parsley1 mint1 celery tops1 red and green peppers1 olives1 pickles1 capers1 cooked beets and carrots1 hard-cooked egg1 lemon cut in various shapes1 nuts1 cherries1 and other small fruits are all effective if not too lavishly used4 ,,utensils ,a reasonable equipment of kitchen utensils and a convenient1 systematic arrangement of them will save time and strength4 ,kitchen scales are almost indispensable1 and a cooking thermometer eliminates guesswork1 especially in boiling sugar and heating fat for frying4 ,pans1 molds1 and cutters of various shapes prevent monotony2 suitable baking dishes and covered casserole dishes simplify both cooking and serving2 and food cooked or served in individual dishes is often more attractive4 ,when the cogs of the egg beater slip1 do not discard it1 but tighten the rivet2 keep knives well sharpened4 ,cream jars1 jugs1 bottles1 or any other containers for which a charge is made1 should be promptly returned to be credited4 ,,fuel ,do not waste fuel2 concentrate your cooking2 when a hot oven is needed for roasting meat or baking bread1 plan to cook at the same time other things which require a high temperature2 potatoes can be cooked in the pan with the meat2 other vegetables and fruits can be cooked in the oven2 and if a coal fire is used1 a variety of food can be cooked in a steamer on top of the range without extra fuel4 ,have the ashes sifted and save the cinders1 which yield a quick top heat4 ,economize gas by using the minimum amount necessary to keep food cooking at the desired temperature4 ,when the boiling point is reached a small supply of gas will maintain the temperature4 ,fireless cookers save much fuel and unnecessary heat1 and are especially useful for any food which requires long1 slow cooking1 or for those foods of strong odor which so often scent up the whole house4 ,,footnotes3 #a ,water and mineral salts are also necessary for the proper maintenance of the body1 but these are yielded chiefly in combination with the other foods4 #b ,protein can also furnish energy1 but this is more easily and cheaply supplied by the fats and carbohydrates4 #c ,see ,table ,f1 page #bec4 #d ,people of sedentary life require daily approximately sixteen calories for each pound of their weight4 ,so if the normal weight of such persons is multiplied by sixteen1 the result will be the approximate number of calories needed4 #e ,a ,calorie is the amount of heat required to raise one kilogram of water #a deg4 ,centigrade or one pound of water #d deg4 ,fahrenheit4 ,,special ,,notice ,all ingredients in these recipes should be measured level1 and the standard teaspoon1 tablespoon1 and half-pint measuring cup should be used4 ,unless otherwise stated1 one apple1 onion1 orange1 etc41 means one of medium size4 ,sift flour before measuring1 and fill cup lightly4 ,use pastry flour1 unless otherwise directed1 for thickening soups and sauces1 and in all recipes where baking powder is used2 use bread flour in all recipes where yeast is used4 ,the majority of these recipes are planned to serve four persons2 those for chowders and other dishes which form the substantial part of the meal are sufficient for second helpings2 those for cakes1 muffins1 and other breads are large enough to be served more than once4 ,,chapter ,,ii ,,common ,,ways ,,of ,,cooking ,,food ,baking is cooking in confined heat in the oven4 ,examples3 bread1 cake1 meat4 ,this method when applied to meat is commonly called roasting4 ,before baking1 see that the oven is clean and heated to the desired temperature4 ,boiling is cooking by immersion in water at #bab deg4 ,f4 ,examples3 potatoes1 cabbage1 macaroni4 ,braising is a combination of stewing on the top of the range1 and baking in the oven1 with or without vegetables4 ,examples3 tough meats1 fowl1 whole liver4 ,broiling or ,grilling is cooking over or under direct heat1 as over glowing coals or under a gas flame4 ,examples3 steak1 chops4 ,fricasseeing is commonly a combination of stewing and sauteing4 ,examples3 fowl1 forequarter of lamb or veal4 ,frying is cooking by immersion in hot deep fat4 ,examples3 doughnuts1 croquettes4 ,pan-baking or ,pan-broiling is cooking in a lightly greased or ungreased hot frying pan or griddle4 ,examples3 steak1 ,english muffins1 griddle cakes4 ,pot ,roasting is cooking in an iron kettle or earthen pot in a small amount of water1 after meat has been quickly browned in a small amount of fat in the frying pan or kettle4 ,cook slowly until very tender1 with or without vegetables4 ,roasting is cooking before an open fire4 ,this method is seldom used in small households1 although the baking of meats is commonly called roasting4 ,sauteing is cooking in a small amount of fat in a shallow pan on top of range4 ,examples3 sliced fish1 meat1 potatoes1 eggs4 ,simmering is cooking in liquid at #ahe deg4 ,f4 ,the bubbles should always be below the surface4 ,examples3 ham1 corned beef1 soups4 ,steaming4 ,dry ,steaming is cooking by heat of steam1 as in double boiler or tin1 over or surrounded by boiling water4 ,examples3 rice1 brown bread4 ,moist ,steaming is cooking by direct contact with steam as in a steamer or colander1 over boiling water1 closely covered4 ,examples3 fowl1 puddings1 dumplings4 ,stewing is cooking slowly in a small amount of water 7about #afj deg4 ,f47 until food is very tender4 ,examples3 beef1 lamb1 vegetables4 ,,chapter ,,iii ,,appetizers ,,and ,,relishes #a4--;,,cocktail ,,sauce #a_/d cup tomato ketchup #a_/b teaspoon salt #a tablespoon bottled horseradish #a teaspoon ,worcestershire sauce #b tablespoons vinegar ,dash of cayenne ,mix1 and serve in four small glasses or lemon shells1 with six small clams or oysters in each4 ,shrimps1 prawns1 or lobster may be used instead of clams or oysters4 #b4--;,,asheville ,,canapes ,peel and cut small tomatoes in quarter-inch slices2 cut thin rounds of bread the same size as tomatoes2 toast bread1 spread with ,mustard ,butter 7see ,no4 #dei71 or salad dressing1 and cover with a slice of tomato2 season lightly with salt and pepper1 and cover with thin slices of cooked chicken livers4 ,garnish with parsley4 #c4--;,,club ,,canapes ,mix devilled ham with a little grated cheese2 spread on thin rounds of brown bread1 and mark into quarters with finely chopped pickle4 ,chop fine the white of a hard-cooked egg1 and cover two opposite quarters2 press the yolk through a sieve1 and cover the remaining quarters4 #d4--;,,crab ,,meat ,,canapes #a cup crab meat #a teaspoon ,worcestershire sauce #a_/d teaspoon paprika #a tablespoon lemon juice #a_/b teaspoon salt #a_/b teaspoon horseradish #a_/d teaspoon mustard ,chop crab meat1 mix well with seasonings1 and spread on thin rounds of untoasted brown bread4 ,garnish with small cube of lemon4 #e4--,,mock ,,crab ,,canapes #a cup canned corn #a teaspoon anchovy paste #a_/d teaspoon salt #b tablespoons grated cheese #a_/c teaspoon paprika ,use one cup of corn which has been drained from its juice2 put through food chopper1 using the finest cutter2 add seasonings and cheese1 and spread on small rounds of toast4 ,garnish with small pickles sliced lengthwise4 #f4--;,,gloucester ,,canapes ,cook a small haddock roe in boiling salted water for fifteen minutes1 remove skin1 mash1 add a tablespoon of butter1 half a teaspoon of anchovy paste1 one-fourth teaspoon of paprika1 and enough cream to moisten2 add salt if necessary4 ,mound on small rounds of toast1 and garnish with sliced pickles and parsley4 #g4--,,tuna ,,canapes #a cup tuna fish #a_/b tablespoon olive oil #a tablespoon tomato ketchup #a_/b teaspoon salt #a tablespoon lemon juice #a_/d teaspoon paprika ,chop fish1 add seasonings1 and spread on small rounds of lightly toasted bread4 ,garnish with sliced pimolas4 #h4--;,,celery ,,relish ,cut large white stalks of celery in two-inch lengths1 fill with cream cheese which has been seasoned with salt1 pepper1 and ,worcestershire sauce4 ,garnish with a small piece of celery top4 #i4--;,,cheese ,,and ,,apple ,,rings #a large tart apple #a teaspoon ,worcestershire sauce #a_/b cup soft cheese cut fine ,dash of cayenne #a_/h teaspoon salt #b tablespoons cream ,pare and core apples1 and cut in one-third-inch slices2 mix cheese with seasonings and cream1 beat to a paste1 and spread or force through a rose tube on apple rings4 ,dust with paprika4 #aj4--,,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 melted4 ,serve immediately on toasted crackers or rounds of toast1 as an appetizer or savory4 #aa4--;,,cantaloupe ,,cocktail #b cups cantaloupe ,juice of #a_/b lemon #a_/c cup preserved ginger #b tablespoons powdered sugar ,cut melon in small cubes1 or in balls 7using a potato cutter74 ,add chopped ginger1 lemon juice1 and sugar1 and serve very cold4 #ab4--;,,fruit ,,cocktail #b tart apples #a teaspoon lemon juice #a large banana #d tablespoons powdered sugar #b oranges ,cut apples and bananas in small cubes2 remove pith and seeds from oranges1 cut pulp in small pieces1 and add with juice to apples and bananas2 add lemon juice and sugar1 place in a shallow dish1 and put directly on ice for ten minutes to chill2 serve in glasses1 and garnish with a ,preserved ,cranberry 7see ,no4 #fgj71 or a spoonful of ,mock ,bar-le-,duc 7see ,no4 #fff74 ,peeled ,tokay or ,malaga grapes and a little grated pineapple may be added to advantage4 #ac4--,,winter ,,chili ,,sauce #a can tomatoes #a_/h teaspoon cayenne #b onions finely chopped #a_/b teaspoon cinnamon #a_/c cup brown sugar #a_/d teaspoon clove #a-a_/b teaspoons salt #a_/c cup vinegar #a teaspoon paprika ,mix1 and simmer about half an hour or until thick4 #ad4--,,piccalilli #c quarts green tomatoes #b quarts vinegar #c quarts ripe tomatoes #a quart sugar #b red peppers #a teaspoon cinnamon #c onions #a_/b teaspoon clove #a_/b cup salt #d tablespoons white mustard seed ,put vegetables through the food chopper1 using coarse cutter2 sprinkle with salt1 let stand over night1 and drain2 add other ingredients1 and cook about forty-five minutes4 #ae4--,,table ,,sauce #ab ripe tomatoes #a_/d teaspoon pepper #a onion #a cup vinegar #c green peppers #a teaspoon ground clove #b tablespoons sugar #a teaspoon ground cinnamon #a-a_/b tablespoons salt #b teaspoons mustard #a teaspoon paprika ,wipe tomatoes1 cut in halves1 and put in a clean1 smooth preserving kettle2 add onion and peppers sliced1 and seasonings2 simmer two hours1 and press through a sieve2 return to kettle1 simmer one hour1 and seal in jars or bottles2 when cool1 dip tops in paraffin4 ,this may be used in place of ready-made sauce4 #af4--,,tomato ,,ketchup #a peck ripe tomatoes #a_/b cup whole mixed spices #c onions #a clove of garlic #a_/b cup salt #a_/c cup dry mustard #b teaspoons cayenne #a quart vinegar #b tablespoons paprika #a cup brown sugar ,wipe tomatoes1 cut in halves1 and put in a smooth1 clean preserving kettle2 add onions sliced1 cook slowly for one hour1 and press through a sieve2 add salt1 cayenne1 and paprika2 tie mixed spices1 garlic1 and mustard in double cheesecloth1 add to tomatoes1 and cook rapidly until mixture begins to thicken2 boil vinegar and sugar together while tomatoes are cooking2 add them to strained tomato2 cook until ketchup is thick1 or until water will not separate from it when tried on a plate4 ,remove spice bag1 seal in sterilized jars or bottles1 and when cool dip tops in melted paraffin4 #ag4--,,small ,,cucumber ,,pickles 7,gherkins7 ,wash thoroughly1 count1 and for every hundred cucumbers allow one cup of salt4 ,cover with boiling water4 ,let stand twenty-four hours2 then drain4 ,fill quart preserve jars with cucumbers1 then add two tablespoons of mixed whole spices1 a piece of alum the size of a pea1 and boiling vinegar to fill the jar4 ,seal1 and let stand a week before using4 ,the boiling water should be measured1 as an equal amount of vinegar will be needed4 #ah4--,,pepper ,,hash #f green peppers #a quart vinegar #f red peppers #a cup brown sugar #f onions #b tablespoons salt #a small white cabbage #b tablespoons mustard seed ,remove seeds from peppers and chop fine with the onion and cabbage4 ,put in cheesecloth1 scald with boiling water1 and squeeze dry2 heat vinegar1 sugar1 salt1 and mustard seed1 add vegetables1 and bring to the boiling point4 ,when cool1 put in a stone crock or small jars4 #ai4--,,pickled ,,nasturtium ,,seeds ,into one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root4 ,pour into a jar and cover closely4 ,add the seeds as they ripen4 ,use in salads1 sauces1 or for garnishing as a substitute for capers4 ,,chapter ,,iv ,,beverages #bj4--;,,coffee1 ,,egg1 ,,and ,,milk #b eggs #a-a_/b teaspoons instantaneous coffee #b-a_/b tablespoons sugar #c cups milk ,few grains salt ,beat the eggs until light2 add the other ingredients1 and strain into glasses4 ,serve very cold4 7,this recipe fills four tumblers47 #ba4--;,,grape ,,juice 7,unfermented7 ,pick over and wash grapes1 barely cover with water1 and cook until soft and white2 drain through cheesecloth1 and to each quart of juice add one cup each of water and sugar2 bring to boiling point1 skim1 bottle1 and cork tightly4 ,when cold1 dip corks into melted paraffin4 #bb4--;,,grape ,,eggnog #a egg #a_/d cup milk #a_/c cup grape juice ,nutmeg #a teaspoon powdered sugar ,beat egg until very light1 add grape juice and sugar1 and beat again1 add milk1 beat well1 pour into a glass1 and dust with nutmeg4 #bc4--;,,ginger ,,punch #a-a_/d cups sugar #b teaspoons ,jamaica ginger #a quart boiling water #a_/b cup orange juice ,grated rind #a lemon #a_/c cup lemon juice ,boil sugar and water with the lemon rind for ten minutes2 when cool1 add ginger and fruit juice1 and strain over cracked ice4 #bd4--;,,ginger ,,ale ,,punch #a_/b cup mint leaves #a cup boiling water #a-a_/d cups sugar #b pints ginger ale ,juice of #c lemons #a pint grape juice ,pour boiling water over mint leaves1 sugar1 and grated rind of one lemon1 and let stand until cool2 strain into a punch bowl containing ice1 add ginger ale1 grape juice1 and strained lemon juice2 garnish with sprigs of mint4 #be4--,,mint ,,julep 7,ginger ,ale7 #c_/d cup sugar #d sprigs mint #a cup water #a pint ginger ale ,juice of #c lemons ,boil sugar and water ten minutes1 and cool2 add strained lemon juice1 mint leaves bruised1 and ginger ale2 half fill glasses with crushed ice1 add julep1 and garnish with a sprig of mint4 #bf4--,,mint ,,lemonade #a cup sugar #a cup mint leaves #f cups water ,juice of #c lemons ,boil sugar and water twenty minutes2 add mint1 and let stand until cold2 add lemon juice1 and strain into glasses half filled with cracked ice4 ,garnish with sprigs of mint4 #bg4--,,tea ,tea should be made from freshly drawn1 freshly boiled water1 poured over the dry tea1 which has been put into a clean1 scalded teapot4 ,cover with a cozy or stand on back of range for three or four minutes4 ,allow from a half to a full teaspoon of tea to each cup1 according to the variety used4 ,the finer varieties made from the first pickings require less than the coarser kinds4 ,be sure that tea does not boil4 ,serve with sugar1 cream1 lemon1 cloves1 mints1 ginger1 or bits of candied fruit4 #bh4--;,,iced ,,tea ,fill a large glass two-thirds full with cracked ice1 add two thin slices of lemon with seeds removed1 two teaspoons of powdered sugar1 and fill with freshly made hot tea4 ,one or two mint leaves may be added4 #bi4--;,,filtered ,,coffee #a_/b cup pulverized coffee #d cups boiling water ,put coffee into bag or filter1 add boiling water gradually2 pour through a second time1 or even a third time if liked strong4 ,do not boil4 ,serve with hot milk and cream4 ,wash coffee pot and bag thoroughly1 and dry in the sun if possible2 renew bag often4 #cj4--;,,after-,,dinner ,,coffee #a_/b cup pulverized coffee #b cups boiling water ,put coffee into a filter coffee pot1 add boiling water1 and filter three times4 ,serve very hot4 #ca4--;,,cafe ,,au ,,lait ,to recipe for ,after-dinner ,coffee 7see ,no4 #cj7 add one and a half cups of hot milk4 #cb4--;,,cocoa #d teaspoons cocoa #b cups boiling water #b tablespoons sugar #b cups hot milk #a_/h teaspoon salt ,mix cocoa1 sugar1 salt1 and boiling water1 and boil five minutes2 add hot milk1 and beat with egg beater until frothy4 #cc4--;,,chocolate #a-a_/b squares chocolate #b cups boiling water #a_/d cup sugar #b cups hot milk #a_/h teaspoon salt ,melt chocolate in a saucepan over hot water2 add sugar1 salt1 and boiling water2 stir well1 and boil five minutes2 add hot milk1 and beat with egg beater until frothy4 ,evaporated milk makes excellent chocolate or cocoa4 ,for marshmallow chocolate put two marshmallows in each cup and pour hot chocolate over them4 ,,chapter ,v ,,soups ,,without ,,meat #cd4--;,,asparagus ,,soup ,when fresh asparagus is served as a vegetable1 cook the tough ends in the same water1 which should be lightly salted4 ,press through a sieve1 add the water1 and for each three cups add one-half teaspoon of onion juice and one cup of hot milk4 ,thicken with one tablespoon of butter and two tablespoons of flour blended together4 ,add pepper1 and salt if necessary4 #ce4--,,puree ,,of ,,black ,,beans #a cup black beans #a_/d teaspoon mustard #a quart cold water #a tablespoon bacon fat #a slice bacon #a tablespoon flour #a_/b onion #a hard-cooked egg #a teaspoon salt ,lemon slices #a_/b teaspoon paprika ,soak beans over night in cold water2 drain2 add one quart of water1 bacon1 and onion1 and cook three hours or until beans are soft1 replacing water which cooks away2 press through a sieve2 add seasonings1 and thicken with bacon fat and flour blended together4 ,serve with a thin slice of egg and lemon in each plate4 ,corned beef stock is an excellent substitute for water1 but if it is used salt should be omitted4 #cf4--;,,baked ,,bean ,,soup #b cups cold baked beans #b tablespoons flour #a-a_/b cups tomatoes #a_/b teaspoon salt #b slices onion #a_/h teaspoon pepper #d cups cold water #a tablespoon tomato ketchup #a tablespoon butter ,simmer beans1 tomatoes1 onion1 and water for half an hour1 and press through a sieve2 thicken with butter and flour blended together2 add seasonings1 and serve with fried croutons4 #cg4--,,puree ,,of ,,red ,,kidney ,,beans ,follow recipe for ,puree of ,black ,beans 7see ,no4 #ce71 using red kidney beans in place of black beans4 #ch4--;,,dried ,,lima ,,bean ,,soup #a cup lima beans #a cup milk #f cups cold water #a teaspoon salt #a_/b onion sliced #a teaspoon ,worcestershire sauce #a_/b carrot sliced #a tablespoon bacon fat #a_/b bay leaf #b tablespoons flour ,soak beans over night2 drain2 add cold water1 onion1 carrot1 and bay leaf1 and simmer an hour and a half or until beans are soft2 press through a sieve1 add milk and seasonings1 and thicken with bacon fat and flour blended together4 ,serve with croutons4 #ci4--;,,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 milk4 ,thicken with one tablespoon of butter and two tablespoons of flour blended together4 ,season with cayenne1 and salt if necessary4 ,add a few left-over bits of cauliflower1 and serve with croutons or crisp crackers4 #dj4--;,,cream ,,of ,,celery ,,soup #a cup celery tops #a_/h teaspoon pepper #a_/b cup chopped celery #c-a_/b cups boiling water #b slices onion #a-a_/b cups hot milk #a_/d cup rice #a_/b tablespoon butter #a-a_/b teaspoons salt ,cook celery1 onion1 rice1 seasonings1 and boiling water for half an hour2 press through a sieve2 add hot milk and butter1 and serve with crisp crackers4 #da4--;,,cream ,,of ,,corn ,,soup #a can corn #a teaspoon salt #a_/b onion #a_/d teaspoon paprika #b cups boiling water #a tablespoon butter #b cups hot milk #b tablespoons flour ,chop corn and onion1 add water1 and simmer twenty minutes2 press through a sieve1 forcing through all the corn possible2 add milk and seasonings1 and thicken with butter and flour blended together4 #db4--;,,cheese ,,soup #b cups milk #b tablespoons flour #b cups boiling water #a_/b cup grated cheese #a onion sliced #a egg well beaten #a_/b bay leaf #a teaspoon salt #a tablespoon butter ,dash of cayenne ,scald milk1 water1 onion1 and bay leaf twenty minutes2 skim out onion and bay leaf1 thicken milk with butter and flour cooked together2 add cheese1 egg1 and seasonings1 and stir until cheese melts4 #dc4--;,,fruit ,,soup #c pears ,juice of #a_/b lemon #c apples #a_/h teaspoon cinnamon #d cups boiling water #c tablespoons honey or sugar #a tablespoon granulated tapioca ,chop fruit1 add water1 cook until tender1 and press through a sieve2 add tapioca1 and cook until clear2 add lemon juice1 cinnamon1 and honey4 ,serve hot or cold with toast sticks4 #dd4--,,oatmeal ,,soup #c_/d cup cooked oatmeal #b cups hot milk #a_/b onion sliced #a teaspoon salt #b cloves #a_/h teaspoon celery salt #a_/b bay leaf #a_/h teaspoon pepper #b cups boiling water #a_/b tablespoon butter ,cook oatmeal1 onion1 cloves1 and bay leaf in boiling water for twenty minutes1 and press through a sieve2 add milk1 seasonings1 and butter1 and serve with croutons4 #de4--,,potato ,,soup #c potatoes sliced #a_/d teaspoon pepper #a_/d cup celery tops #b cups hot milk #a_/b onion #a tablespoon butter #b cups boiling water #b tablespoons flour #a-a_/d teaspoons salt ,cook potatoes1 celery1 onion1 and water twenty minutes2 press through a sieve2 add seasonings and hot milk1 and thicken with butter and flour blended together4 #df4--;,,cream ,,of ,,pea ,,soup #a can peas #a_/h teaspoon pepper #a slice onion #b cups boiling water ,bit of bay leaf #b cups hot milk ,sprig of parsley #a tablespoon butter #a teaspoon sugar #b tablespoons flour #a-a_/d teaspoons salt ,rinse the peas with cold water1 and reserve one-fourth cup2 simmer the remainder with seasonings and hot water for twenty minutes1 and press through a sieve2 thicken the milk with butter and flour blended together1 and add to peas4 ,add the whole peas just before serving4 #dg4--,,puree ,,of ,,split ,,peas #a_/b cup split peas #a_/h teaspoon pepper #d cups water or ham stock #a tablespoon bacon fat #b slices onion #a tablespoon flour #a cup hot milk ,soak peas over night in cold water1 and drain2 add water or stock1 and onion1 and simmer about three hours or until peas are soft2 press through a sieve2 add milk and pepper1 and thicken with bacon fat and flour blended together4 ,serve with croutons4 ,if water is used in place of stock1 add two slices of bacon and one and a quarter teaspoons of salt4 #dh4--,,rice ,,and ,,tomato ,,soup #a can tomatoes #a tablespoon sugar #a_/b onion #b cups boiling water #a_/b bay leaf #a_/h teaspoon soda #c cloves #b tablespoons bacon fat #a teaspoon salt #b tablespoons flour #a_/d teaspoon paprika #a_/b cup cooked rice ,simmer tomatoes1 seasonings1 and water half an hour2 press through a sieve1 and add soda2 melt bacon fat1 and cook with flour until brown2 add to soup1 and stir until smooth2 add rice1 and serve4 #di4--,,tomato ,,bisque #b cups tomatoes #a teaspoon sugar #a slice onion #a-a_/b teaspoons salt ,bit of bay leaf #a_/h teaspoon pepper #b cloves #c cups hot milk #a cup boiling water #b tablespoons butter #a_/d teaspoon soda #c tablespoons flour ,simmer tomatoes1 onion1 bay leaf1 cloves1 and water for twenty minutes1 and press through a sieve2 add soda1 sugar1 salt1 and pepper2 thicken milk with butter and flour blended together1 and add to tomato just before serving4 ,serve with croutons4 #ej4--,,tomato ,,bouillon #a can tomatoes #a_/b bay leaf #b cups water #a-a_/b teaspoons salt #a_/b cup onion ,dash of cayenne #a_/b cup carrot #a teaspoon sugar #a cup celery tops #b tablespoons tomato ketchup #f cloves ,simmer all ingredients except tomato ketchup for half an hour1 strain through double cheesecloth1 add ketchup1 and serve either very hot or very cold4 ,the tomato pulp should be pressed through a sieve and used for flavoring other soups or sauces4 #ea4--,,tomato ,,and ,,oatmeal ,,soup #a_/b can tomatoes #a teaspoon salt #c cups hot water #a teaspoon sugar #b slices onion #a_/h teaspoon soda #a_/d bay leaf #a_/h teaspoon pepper #c cloves #a teaspoon butter #a_/b cup rolled oats ,heat tomatoes1 water1 onion1 bay leaf1 and cloves to boiling point2 add oatmeal gradually1 and cook for forty-five minutes2 press through a sieve2 add seasonings and butter1 and serve with croutons4 #eb4--,,tomato ,,and ,,peanut ,,soup #a-a_/b cups stewed and strained tomatoes #a_/d teaspoon paprika #a_/b cup peanut butter #b-a_/b cups boiling water #c_/d teaspoon salt ,add tomatoes gradually to peanut butter1 and when smooth add seasonings and water2 simmer ten minutes1 and serve with croutons4 ,well seasoned soup stock may be substituted for the water2 if so1 use less salt4 #ec4--,,winsor ,,soup #b potatoes #a tablespoon butter #a white turnip #b tablespoons flour #a_/d cup celery tops #a-a_/b teaspoons salt #b slices onion #a_/h teaspoon pepper #b-a_/b cups boiling water #b tablespoons tomato ketchup #a-a_/b cups hot milk ,pare and slice potatoes and turnip1 add celery tops1 onion1 and boiling water1 cook half an hour1 and press through a sieve2 add hot milk1 thicken with butter and flour blended together1 season1 and serve with croutons4 #ed4--,,vegetable ,,soup #a_/b cup leeks #a cup half-inch potato cubes #a_/b cup carrots #a cup hot milk #a cup cabbage #a teaspoon salt #b tablespoons beef drippings #a_/d teaspoon pepper #c cups boiling water #a tablespoon chopped parsley ,cut leeks into slices1 carrots and cabbage into small pieces1 or put through the food chopper1 and cook in beef drippings for ten minutes1 stirring often2 add boiling water and potatoes1 and cook twenty minutes1 or until vegetables are tender2 add milk and seasonings1 and serve with croutons4 ,,chapter ,,vi ,,soups ,,and ,,stews ,,with ,,meat ,,or ,,fish #ee4--;,,cream ,,of ,,chicken ,,soup #c cups chicken stock ,salt #a slice onion #a_/h teaspoon pepper #a_/d cup celery tops #b tablespoons chicken fat or butter #a cup hot milk #c tablespoons flour ,cook stock1 onion1 and celery for fifteen minutes1 and strain2 add hot milk and seasonings1 and thicken with chicken fat and flour blended together4 ,the amount of salt will depend upon the quantity in the stock4 ,celery salt may be used in place of celery tops4 #ef4--;,,chicken ,,and ,,okra ,,soup #a quart chicken stock #a cup tomatoes #a tablespoon grated onion #a_/b can okra #a_/h teaspoon celery salt #b tablespoons rice #a_/b green pepper chopped ,heat stock to boiling point1 add other ingredients1 and simmer half an hour or until rice is tender4 ,add salt if necessary4 ,ham stock in place of chicken stock makes an excellent soup4 #eg4--;,,clam ,,bisque #a pint clams #a_/h teaspoon pepper #a cup water #b cups hot milk #a slice onion #a tablespoon butter #a_/h teaspoon soda #b tablespoons flour #a_/d teaspoon celery salt #a teaspoon chopped parsley #a teaspoon salt ,remove necks and gills from clams1 and chop fine2 simmer with the soft part of clams1 water1 and onion for fifteen minutes2 add soda and seasonings2 thicken the milk with the butter and flour cooked together2 add to clams1 sprinkle with parsley1 and serve at once4 #eh4--;,,clam ,,bouillon #a pint clams #a_/d teaspoon celery salt #b cups cold water ,dash of cayenne #c_/d teaspoon salt ,chop clams1 add cold water1 and simmer fifteen minutes2 add seasonings1 and strain through double cheesecloth4 ,serve in cups with or without whipped cream2 or pour over the stiffly beaten white of one egg4 #ei4--;,,clear ,,soup #a_/d cup chopped carrot #a quart boiling water #a_/d cup chopped onion #a teaspoon beef extract #a_/d cup chopped turnip #a teaspoon salt #b cloves ,dash of cayenne ,small bit bay leaf ,few drops kitchen bouquet ,cook vegetables1 cloves1 bay leaf1 and water for half an hour1 and strain through double cheesecloth4 ,add extract1 salt1 cayenne1 and kitchen bouquet4 ,four bouillon cubes may be used in place of extract1 and the salt1 cayenne1 and bouquet omitted4 #fj4--;,,julienne ,,soup 7,bouillon ,cubes7 #b tablespoons onion #a_/d teaspoon salt #b tablespoons carrot #d cups boiling water #b tablespoons white turnip #c bouillon cubes ,cut vegetables into fine shreds an inch long1 add salt and boiling water1 and cook until tender2 add bouillon cubes1 and salt if necessary4 ,two tablespoons of tomato ketchup may be added4 #fa4--,,mock ,,turtle ,,soup #b pounds knuckle of veal #a_/h teaspoon pepper #a_/b pound liver #b tablespoons beef drippings #a onion #d tablespoons flour #a carrot #a teaspoon sugar #a_/b bay leaf #a tablespoon vinegar #a_/b cup celery tops #a_/d teaspoon kitchen bouquet #b quarts water #a hard-cooked egg #b teaspoons salt ,wash meat1 add vegetables cut fine1 and boiling water1 and cook slowly for four hours2 remove meat1 strain stock1 remove fat1 and add salt and pepper2 cook drippings1 flour1 and sugar together until brown2 add to stock1 and stir until smooth2 add vinegar1 kitchen bouquet1 and one-half cup each of liver and veal cut in small pieces4 ,serve a slice of egg in each plate4 ,the left-over meat may be used for hash1 croquettes1 etc4 #fb4--,,mushroom ,,soup #a_/d pound mushrooms #a_/h teaspoon pepper #c cups stock ,salt #a slice onion #b tablespoons butter #a cup hot milk #d tablespoons flour ,wash mushrooms1 chop stems1 simmer with stock and onion for twenty minutes1 and press through a sieve1 reserving two or three whole caps2 add milk1 pepper1 and salt if necessary2 thicken with butter and flour blended together4 ,cut mushroom caps into bits1 and add to soup4 #fc4--,,onion ,,soup #a slice bacon #b cups hot milk #c onions sliced #a teaspoon salt #a_/b green pepper chopped fine ,dash of cayenne #a sprig parsley #a tablespoon bacon fat #a clove #b tablespoons flour #b cups boiling water #b tablespoons grated cheese ,cut bacon in small pieces and cook with onions and green pepper five minutes2 add parsley1 clove1 and boiling water2 simmer half an hour1 and press through a sieve2 add milk and seasonings1 and thicken with bacon fat and flour blended together2 add cheese just before serving4 #fd4--,,oyster ,,stew #a quart oysters #a_/d teaspoon paprika #a quart milk #b tablespoons butter #a-a_/b teaspoons salt ,pick over oysters to remove bits of shell1 and cook in their own liquor until plump1 skimming when necessary2 scald milk1 add seasonings and butter1 and mix with oysters4 ,serve with oyster crackers4 #fe4--,,oyster ,,and ,,celery ,,bouillon #a cup chopped celery tops #a pint small oysters #a slice onion #a teaspoon salt #a_/b bay leaf #a_/d teaspoon paprika #c cups boiling water ,white of #a egg ,simmer celery1 onion1 bay leaf1 and water for fifteen minutes2 add oysters finely chopped1 and simmer ten minutes2 strain through double cheesecloth2 season with salt and paprika1 and pour over the stiffly beaten white of egg4 ,serve in cups4 ,or serve without the egg1 put a spoonful of whipped cream in each cup1 and sprinkle with paprika4 #ff4--,,salmon ,,bisque #a small can salmon #a tablespoon butter #b cups water #b tablespoons flour #a slice onion #a teaspoon salt ,bit of bay leaf #a_/h teaspoon pepper #b cups hot milk ,separate salmon into flakes1 add water1 onion1 and bay leaf2 simmer for fifteen minutes1 and remove onion and bay leaf2 scald milk1 thicken with butter and flour blended together2 add seasonings1 and mix with salmon4 ,serve with oyster crackers4 #fg4--,,soup ,,stock ,use the liquid in which any meat has been cooked4 ,season well with vegetables2 if brown stock is wanted1 add a small amount of kitchen bouquet or caramel1 and a little beef or vegetable extract4 7,see suggestions for the ,stock ,pot1 page #d47 #fh4--,,tomato ,,tapioca ,,soup #b cups tomato #a-a_/d teaspoons salt #c cups hot water #a_/d teaspoon pepper #a slice onion #a teaspoon sugar #a_/b bay leaf #b cubes beef extract #d cloves #b tablespoons granulated tapioca ,mix the tomato and seasonings with the hot water2 simmer for fifteen minutes1 and rub through a sieve2 add beef extract and tapioca1 and cook fifteen minutes4 ,serve with croutons4 #fi4--,,tuna ,,fish ,,soup #b tablespoons grated carrot #a_/d teaspoon paprika #a tablespoon grated onion #a teaspoon chopped parsley #b cups boiling water #a_/b teaspoon ,worcestershire sauce #b cups hot milk #a cup tuna fish #a_/d cup sifted crumbs #a_/b tablespoon butter #a teaspoon salt ,cook vegetables1 water1 and milk in the double boiler for twenty minutes2 add crumbs1 seasonings1 tuna fish separated into flakes1 and butter2 cook five minutes4 #gj4--;,,beef ,,stew #b pounds shoulder trimmings #c potatoes sliced #b quarts boiling water #a cup tomatoes #a onion #b-a_/b teaspoons salt #a carrot #a_/h teaspoon pepper #a white turnip #a_/c cup flour ,cut beef in pieces for serving1 add water1 and simmer two hours2 put onion1 carrot1 and turnip through the food chopper1 using coarse cutter1 and add to meat2 add potatoes1 tomatoes1 and seasonings1 and cook forty-five minutes2 thicken with flour mixed to a paste with cold water4 ,serve with ,dumplings 7see ,no4 #gb74 #ga4--;,,irish ,,stew ,,with ,,dumplings #b pounds forequarter lamb #a carrot #b quarts boiling water #a small white turnip #b teaspoons salt #d potatoes #a_/h teaspoon pepper #d tablespoons flour #a onion ,cut meat in small pieces1 and trim off most of fat2 cover with boiling water1 and simmer for one hour2 add salt and pepper1 onion1 carrot1 and turnip cut in small cubes1 and cook one hour2 pare and slice potatoes1 add to stew1 and cook twenty minutes2 thicken with flour mixed to a paste with cold water2 add ,dumplings 7see ,no4 #gb71 cover1 and cook twelve minutes4 #gb4--;,,dumplings #a cup flour #b teaspoons baking powder #a_/d teaspoon salt #a_/b cup milk or water ,sift flour1 salt1 and baking powder1 and mix to a soft dough with milk2 drop by spoonfuls upon boiling stew2 cover closely1 and cook twelve minutes4 #gc4--,,lamb ,,broth ,,with ,,spaghetti #a quart lamb stock #a_/h teaspoon pepper #a_/b cup tomato #a_/c cup spaghetti #a tablespoon chopped onion #a cup bits of lamb #a tablespoon chopped carrot ,remove fat from stock2 add vegetables1 pepper1 and 7if necessary7 salt2 heat to boiling point1 add spaghetti1 and cook half an hour4 ,add meat just before serving4 #gd4--,,scotch ,,broth #b pounds neck of mutton #b white turnips #b-a_/b quarts cold water #b carrots #a_/d cup pearl barley #b teaspoons salt #b onions #a_/d teaspoon pepper ,wash mutton1 cover with cold water1 heat to boiling point1 and simmer slowly for two hours2 let stand over night4 ,soak barley in cold water over night4 ,in the morning1 remove fat from stock1 remove meat from bones1 and strain stock2 if water has evaporated1 add enough to make two and a half quarts2 heat stock to boiling point1 add seasonings1 barley1 and vegetables1 which have been pared and cut into small cubes4 ,cook for one hour1 add meat1 and cook slowly one hour longer4 ,,chapter ,,vii ,,chowders #ge4--;,,clam ,,chowder #a_/c cup half-inch cubes salt pork #a-a_/b teaspoons salt #a onion sliced #a_/h teaspoon pepper #b cups boiling water #c cups hot milk #d cups potatoes cut in half-inch cubes #a_/d cup sifted crumbs #a quart clams ,cook salt pork and onion slowly for ten minutes2 add boiling water1 and strain into chowder kettle2 add potatoes1 and cook twenty minutes2 remove necks of clams1 chop fine1 add with the soft part to the potatoes1 and cook ten minutes2 add seasonings1 hot milk1 and crumbs1 and serve with pilot crackers4 ,the salt pork and onion may be served in the chowder if preferred4 #gf4--;,,corn ,,chowder #a_/c cup half-inch cubes salt pork #a-a_/b teaspoons salt #a onion sliced #a_/d teaspoon paprika #c cups boiling water #a can corn chopped #c cups thinly sliced potatoes #b cups hot milk #a_/d teaspoon celery salt #f common crackers split ,cook salt pork and onion together slowly for ten minutes2 add boiling water1 and strain into chowder kettle2 add potatoes and seasonings1 and cook about fifteen minutes or until potatoes are tender2 put corn into a strainer1 drain the juice into the kettle1 and chop the corn1 using finest cutter2 add to chowder2 add hot milk and crackers2 and cook five minutes4 ,the bits of pork and onion may be left in the chowder if desired4 #gg4--;,,corn ,,and ,,tomato ,,chowder #a_/d pound salt pork chopped fine #a_/d teaspoon pepper #a onion chopped fine #a_/b can corn #a green pepper shredded #b cups hot milk #c cups boiling water #a tablespoon butter #a_/b can tomatoes #b tablespoons flour #c potatoes sliced #f common crackers split #b teaspoons salt ,cook pork1 onion1 and pepper slowly for ten minutes2 add water1 tomatoes1 potatoes1 salt1 and pepper1 and cook until potatoes are tender2 add corn and milk1 and thicken with butter and flour blended together4 ,add crackers 7which have been moistened in cold water71 and simmer for five minutes4 #gh4--;,,fish ,,chowder #c pounds haddock #a_/h teaspoon pepper #a_/b cup half-inch cubes salt pork #a tablespoon butter #a onion sliced #c tablespoons flour #a quart cold water #b cups hot milk #d cups thinly sliced potatoes #f common crackers split #b teaspoons salt ,order skin and bones removed from fish at market1 and have them delivered with fish and head2 cook salt pork and onion together slowly for ten minutes2 add fish head1 skin1 and bones1 cover with cold water2 cook for twenty minutes1 and strain into chowder kettle2 add the fish 7cut in two-inch pieces71 potatoes1 salt1 and pepper1 and cook twenty minutes2 thicken milk with butter and flour blended together1 and mix with chowder2 add crackers 7which have been moistened in cold water71 and cover for five minutes4 ,cod1 hake1 white fish1 or any firm fish may be used in place of haddock4 #gi4--,,oyster ,,chowder #c potatoes cut in half-inch cubes #a pint small oysters #a onion chopped fine #a-a_/b teaspoons salt #a_/d cup celery chopped fine #a_/h teaspoon pepper #b tablespoons bacon fat #b cups hot milk #c cups boiling water #a_/d cup sifted crumbs ,cook potatoes1 onion1 celery1 and bacon fat in boiling water for fifteen minutes2 add oysters1 salt and pepper1 and cook five minutes2 skim2 add hot milk and crumbs1 and serve with pilot crackers4 #hj4--,,potato ,,chowder ,follow recipe for ,corn ,chowder 7see ,no4 #gf71 cooking one-half cup of finely chopped carrot with the potatoes1 and leaving out the corn4 #ha4--,,salmon ,,chowder #a_/c cup half-inch cubes salt pork #c cups hot milk #a onion sliced #a can salmon #c cups boiling water #b tablespoons sifted crumbs #d potatoes cut in half-inch cubes #a beaten egg #a-a_/b teaspoons salt #a_/b teaspoon salt #a_/d teaspoon paprika #a_/h teaspoon pepper #a_/c cup flour #a_/d teaspoon onion juice ,cook salt pork and onion slowly for ten minutes2 add boiling water1 and strain into chowder kettle2 add potatoes and seasonings1 and cook twenty minutes2 mix flour to a smooth paste with cold water2 add to milk1 cook five minutes1 and add to potatoes4 ,chop the salmon1 add crumbs1 egg1 salt1 pepper1 and onion juice1 and mix well2 shape into balls about an inch in diameter1 add to chowder1 and cook ten minutes4 ,serve with pilot crackers4 #hb4--,,salt ,,fish ,,chowder ,follow recipe for ,corn ,chowder 7see ,no4 #gf71 using one cup flaked salt fish in place of corn4 ,the fish should be soaked in cold water for one hour1 drained1 and simmered in the chowder five minutes4 #hc4--,,vegetable ,,chowder #a_/c cup half-inch cubes salt pork #a quart boiling water #a onion finely chopped #c cups hot milk #a-a_/b cups half-inch potato cubes #b teaspoons salt #a cup half-inch parsnip cubes #a_/d teaspoon pepper #a_/b cup carrot chopped #a_/d cup dried bread crumbs #a_/b cup white turnip chopped #a teaspoon chopped parsley ,cook pork and onion five minutes2 add vegetables and water1 and cook about twenty minutes or until vegetables are tender2 add milk1 seasonings1 crumbs1 and parsley4 ,four common crackers1 split1 may be used in place of bread crumbs4 ,,chapter ,,viii ,,fish#f #hd4--;,,baked ,,cod ,,steaks ,wash and dry four slices of cod steak1 season with salt and pepper1 put in baking pan1 and pour around them one-half cup of water and one tablespoon of shortening2 bake twenty-five minutes1 basting often4 ,remove skin and bone1 and pour over fish either ,cheese ,sauce 7see ,no4 #ahh7 or ,egg ,sauce 7see ,no4 #aie74 ,sliced halibut may be baked in the same way4 #he4--;,,baked ,,stuffed ,,haddock ,wash and dry a three-pound fish1 fill with ,fish ,stuffing 7see ,no4 #baj71 and sew together4 ,place on a rack in a dripping pan1 season with salt and pepper1 dredge with flour1 and cover with thin slices of salt pork2 bake in a hot oven forty-five minutes1 basting often4 ,until pork begins to try out1 baste with two tablespoons of drippings melted in quarter of a cup of boiling water4 ,serve with ,egg ,sauce 7see ,no4 #aie7 and ,french ,fried ,potatoes 7see ,no4 #bgj74 #hf4--;,,boiled ,,halibut ,order two pounds of halibut cut near the tail2 wash1 cover with boiling water1 add one tablespoon each of salt and vinegar1 and boil about twenty-five minutes1 skimming when necessary2 drain1 remove skin1 and serve with ,egg ,sauce 7see ,no4 #aie7 or ,cheese ,sauce 7see ,no4 #ahh74 #hg4--;,,fried ,,fillets ,,of ,,flounder ,have skin and bone removed from two medium-sized flounders2 divide each piece of fish lengthwise1 making eight fillets2 wash and dry1 brush with melted butter1 and season with salt and pepper2 roll1 fasten with skewers1 roll in flour1 dip in egg1 roll in crumbs1 and fry in deep fat from five to seven minutes4 ,serve with ,sauce ,tartare 7see ,no4 #bjb74 #hh4--;,,fish ,,sauteed ,,with ,,salt ,,pork ,cut one-quarter pound of salt pork in thin slices1 try out in frying pan1 and remove scraps to platter4 ,cut cod1 haddock1 white fish1 or any similar fish into one-inch slices2 wash1 season with salt and pepper1 dip in corn meal1 and saute on each side in pork fat about seven minutes1 or until brown4 #hi4--;,,broiled ,,oysters ,select large oysters1 season lightly with salt and pepper1 dip in melted butter1 and then in cracker crumbs4 ,place on a well-greased oyster broiler1 and broil about three or four minutes1 turning often4 ,serve very hot with lemon butter4 #ij4--,,oysters ,,with ,,brown ,,sauce #a pint oysters #a_/h teaspoon celery salt #c tablespoons bacon fat #a_/h teaspoon pepper #e tablespoons flour #a_/d teaspoon kitchen bouquet ,stock or milk #a teaspoon ,worcestershire sauce #a_/b teaspoon salt ,cook oysters until edges ruffle2 drain1 and save the liquor2 melt bacon fat1 add flour1 and stir until brown2 to the oyster liquor add enough milk or stock to make two cups2 add to flour and fat1 and stir until smooth2 add seasonings and oysters1 stir until hot1 and serve on toast or in ,croustades 7see ,no4 #dgc7 or ,patty ,shells 7see ,no4 #fba74 #ia4--;,,creamed ,,oysters #a pint small oysters #c_/d teaspoon salt #b-a_/b tablespoons butter #a_/d teaspoon paprika #e tablespoons flour #a_/d teaspoon celery salt ,milk ,cook oysters in their own liquor until plump2 drain1 and measure the liquor2 melt butter1 add flour1 and blend well2 add oyster liquor1 and enough milk to make two cups2 stir until smooth1 add seasonings and oysters1 and serve on toast4 ,garnish with toast points and sliced pickles4 #ib4--;,,creamed ,,oyster ,,pie ,bake a ,pie ,shell 7see ,no4 #fbb71 fill with ,creamed ,oysters 7see ,no4 #ia71 and cover with a meringue made of the stiffly beaten whites of two eggs1 one teaspoon sugar1 one-eighth teaspoon salt1 two small sour pickles1 and one canned sweet pepper 7pickles and pepper wiped dry and chopped fine74 ,bake in a moderate oven about ten minutes1 or until meringue is well risen and brown4 #ic4--,,oysters ,,and ,,macaroni ,arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish2 season each layer with salt and pepper1 and dredge with flour2 cover with ,buttered ,crumbs 7see ,no4 #dgb71 and bake in a hot oven twenty minutes4 ,one-fourth cup of grated cheese may be added4 #id4--,,oyster ,,shortcake ,follow recipe for ,shortcake 7see ,no4 #dda72 fill1 and cover top with ,creamed ,oysters 7see ,no4 #ia74 ,garnish with parsley and thin slices of lemon4 #ie4--,,panned ,,oysters ,heat and butter individual egg shirrers1 or other fireproof dishes which can be sent to the table2 put in a piece of buttered toast1 cover with oysters1 season lightly with salt and pepper1 and bake in a hot oven about ten minutes1 or until the edges ruffle4 ,garnish with toast points and lemon1 and serve very hot4 ,,warmed-,,over ,,fish #if4--;,,creamed ,,fish #a cup milk #b tablespoons flour #a slice onion #a_/b teaspoon salt #a slice carrot #a_/h teaspoon pepper ,bit of bay leaf #a-a_/b cups flaked fish #a tablespoon butter #a_/b cup buttered crumbs ,scald milk with onion1 carrot1 and bay leaf for fifteen minutes2 strain2 melt butter1 add flour1 and blend well2 add milk1 and stir until smooth2 add seasonings and fish2 turn into a greased baking dish1 cover with crumbs1 and bake in a hot oven fifteen minutes4 ,or arrange a border of mashed potato on a platter1 and turn the creamed fish into the center1 omitting the crumbs4 #ig4--;,,fish ,,and ,,potato ,,pie ,line a deep greased dish with well-seasoned mashed potato to a thickness of one inch2 fill to within one inch of the top with ,creamed ,fish 7see ,no4 #if72 cover with potato1 brush with melted butter1 and bake in a hot oven until brown4 ,garnish with parsley and lemon4 #ih4--;,,fish ,,timbales #a-a_/b cups hot milk #a_/b teaspoon salt #a tablespoon butter #a_/b teaspoon grated onion #d cup dried and sifted bread crumbs #a beaten egg #a_/d teaspoon paprika #a-a_/b cups cold flaked fish ,scald milk1 add other ingredients in order given2 turn into greased individual molds and bake in a slow oven until firm2 turn out upon serving dish and pour around them ,cheese ,sauce 7see ,no4 #ahh74 #ii4--;,,creole ,,salmon #b tablespoons bacon fat #a cup hot milk #a green pepper finely chopped #a_/d teaspoon paprika #a onion finely chopped #a_/b teaspoon salt #a_/b cup tomato #a can salmon #a_/h teaspoon soda ,cook pepper and onion in bacon fat for five minutes2 mix tomato and soda1 and add to vegetables2 bring to boiling point1 and add seasonings and milk2 add salmon1 which has been rinsed with hot water and separated into flakes4 ,serve with a border of boiled rice4 #ajj4--;,,dutch ,,salmon #b tablespoons bacon fat #a teaspoon salt #d cups cabbage coarsely chopped #a_/h teaspoon pepper #a_/d cup boiling water #a can salmon ,heat bacon fat in frying pan1 add cabbage1 and cook five minutes1 stirring frequently2 add water and seasonings1 and cook fifteen minutes or until cabbage is tender4 ,rinse salmon with hot water1 separate into flakes1 and add to cabbage4 #aja4--,,salmon ,,loaf #a cup dried bread crumbs #a cup boiling water #a teaspoon salt #a beaten egg #a_/d teaspoon pepper #a can salmon flaked #a teaspoon onion juice ,mix in order given1 put in greased mold1 and steam one-half hour4 ,serve with white sauce to which has been added the juice of half a lemon4 ,to free salmon of the oily taste1 place in a sieve1 and rinse with hot water before flaking4 ,tuna fish may be used in place of salmon4 #ajb4--,,salmon ,,and ,,peas ,,souffle #a cup hot milk #a_/d teaspoon paprika #c_/d cup soft bread crumbs #a-a_/b cups flaked salmon #a tablespoon butter #a_/b cup peas #a_/b teaspoon salt ,whites of #b eggs ,cook crumbs1 butter1 and seasonings in the hot milk for three minutes2 add the salmon and peas2 fold in the whites of the eggs1 which have been beaten very stiff2 put in a greased baking dish1 and bake about twenty-five minutes in a moderate oven4 #ajc4--;,,fried ,,scallops ,wash one pint of deep sea scallops1 and cut each scallop into quarters2 scald with boiling water1 drain1 season with salt and pepper1 dredge with flour1 dip in egg1 and then in crumbs1 and fry in deep fat about two minutes2 drain on soft paper1 and serve with ,sauce ,tartare 7see ,no4 #bjb74 #ajd4--,,louisiana ,,shrimps ,,and ,,rice #b tablespoons beef drippings #a teaspoon salt #a onion finely chopped #a_/d teaspoon paprika #c tablespoons flour #b cups cooked rice #a cup stewed and strained tomato #a cup cooked shrimps cut in pieces #a-a_/b cups stock or water ,cook onion in fat for five minutes1 add flour1 and stir until well blended2 add tomatoes and stock1 and stir until smooth2 add seasonings1 rice1 and shrimps4 ,,salt ,,and ,,smoked ,,fish #aje4--;,,finnan ,,haddie ,,baked ,,in ,,milk ,wash fish1 and soak in lukewarm water for half an hour2 put in baking pan1 add one-half cup each of milk and water1 and bake about twenty-five minutes1 basting often4 ,remove to platter1 spread with butter1 and strain liquid in the pan over fish4 #ajf4--;,,baked ,,herring ,arrange smoked1 boned herring on pieces of entire wheat bread2 place on platter1 and pour hot milk over them1 allowing three-quarters of a cup for six slices of bread4 ,brown in a hot oven4 #ajg4--;,,baked ,,salt ,,mackerel 7,spiced7 ,soak mackerel in cold water for twelve hours2 drain1 and rinse with cold water4 ,place in a granite baking pan1 sprinkle with one-fourth teaspoon each of clove1 allspice1 cinnamon1 and pepper2 add one-half cup each of vinegar and water2 bake in a moderate oven one hour1 basting frequently4 #ajh4--,,salt ,,fish ,,baked ,,with ,,crackers #a cup flaked fish #b cups milk #d butter crackers #a tablespoon butter ,cold water ,a few grains pepper #a egg slightly beaten ,split crackers1 put with fish in a baking dish1 cover with cold water1 and soak over night or for several hours2 drain1 press out water1 add other ingredients1 and bake about twenty-five minutes in a moderate oven4 #aji4--;,,broiled ,,finnan ,,haddie ,wash well1 and soak in lukewarm water half an hour2 dry1 brush with melted butter1 and broil for fifteen minutes1 turning often2 spread with butter1 sprinkle with lemon juice1 and serve very hot4 #aaj4--;,,broiled ,,salt ,,codfish ,select thick pieces of fish1 and soak over night in cold water2 drain1 dry1 brush with melted butter1 and broil over a moderate fire ten minutes1 turning often4 ,spread with soft butter4 #aaa4--;,,broiled ,,smoked ,,herring ,soak herring in cold water half an hour2 drain1 pour boiling water over skin side1 and soak for ten minutes2 remove skin1 place on a greased broiler1 and cook over a clear fire about eight minutes1 turning frequently2 spread with a little ,mustard ,butter 7see ,no4 #dei71 and sprinkle with lemon juice4 #aab4--;,,broiled ,,smoked ,,salmon ,soak salmon in cold water for twenty-four hours1 changing the water once2 drain1 dry1 place on a greased broiler1 and broil over a moderate fire about five minutes on each side1 turning often4 ,spread with soft butter and sprinkle with lemon juice4 #aac4--;,,creamed ,,codfish #a-a_/b cups hot milk #a cup salt codfish flaked #c tablespoons flour #a_/b tablespoon butter #a_/h teaspoon pepper ,thicken milk with flour which has been mixed to a paste with cold water1 add pepper1 and cook fifteen minutes2 soak codfish for two hours in lukewarm water1 separate into small flakes1 add to sauce1 and simmer five minutes2 add butter just before serving4 ,one beaten egg or one hard-cooked egg chopped may be added4 ,serve with baked potatoes4 #aad4--;,,fish ,,cakes ,,with ,,pork ,,scraps #a package shredded codfish #a egg well beaten #b cups hot mashed potato #b tablespoons milk #a_/h teaspoon pepper #a_/d pound salt pork ,soak fish in lukewarm water fifteen minutes2 drain1 and squeeze in cheesecloth2 add potato1 pepper1 egg1 milk1 and salt if necessary2 beat well1 shape into small flat cakes1 and roll in flour2 cut pork in thin slices1 and try out in frying pan2 when crisp1 but not burnt1 remove to platter2 cook fish cakes in fat in pan until brown1 and serve with a piece of pork on each4 #aae4--;,,fish ,,balls ,follow recipe for ,fish ,cakes 7see ,no4 #aad71 but shape slightly with a tablespoon1 and cook in deep fat one minute4 #aaf4--;,,fish ,,hash ,follow recipe for ,fish ,cakes 7see ,no4 #aad71 but omit the egg and add double the quantity of milk4 ,try out pork and remove scraps to platter2 spread hash in frying pan with the fat1 and stir well2 cook slowly until well browned4 ,fold double1 and serve with pork scraps4 #aag4--,,salt ,,codfish ,,souffle #a cup shredded codfish #b tablespoons butter #b cups mashed potato 7hot or cold7 ,dash of pepper ,yolks of #b eggs ,whites of #b eggs ,soak the fish in lukewarm water for ten minutes2 drain and dry thoroughly2 mix with the potato2 add egg yolks1 which have been beaten very light1 and the butter and pepper4 ,beat well1 and fold in the whites of the eggs1 which have been beaten stiff and dry4 ,put in a greased baking dish1 and bake about twenty minutes in a moderate oven4 ,half of a green pepper and a slice of onion may be chopped and cooked in the butter1 and added to the potato and fish4 #aah4--,,spanish ,,codfish #a onion #a-a_/b cups tomatoes #a green pepper #c_/d cup salt codfish #b tablespoons bacon fat #a_/d teaspoon salt ,chop onion and pepper1 and cook in the bacon fat about five minutes2 add the tomatoes and simmer ten minutes2 add codfish1 which has been flaked and freshened in lukewarm water1 and salt if necessary4 ,simmer two minutes and serve with border of boiled rice4 ,,footnotes3 #f ,for cooking fish for which recipes are not given in this ,chapter1 see ,time ,table for ,cooking 7page #bdj74 ,,chapter ,,ix ,,meats#g #aai4--,,pressed ,,beef ,wash a four-pound piece of beef flank or any other of the cheaper cuts4 ,cover with boiling water1 bring to boiling point1 and skim2 slice and add two carrots1 two onions1 and one white turnip2 cook slowly for four hours or until meat is very tender2 add two teaspoons of salt when half cooked2 pack meat solidly into a deep bread pan1 putting the grain of the meat lengthwise2 place pan in a shallow pan to catch the overflow1 put an empty bread pan on top of meat1 and press with two heavy flatirons2 let stand in a cool place over night4 ,strain the stock1 and use for soups or sauces4 #abj4--,,pressed ,,corned ,,beef ,select a four-pound piece of shoulder or lean end of brisket lightly corned2 wash well1 cover with boiling water1 and cook slowly for four hours2 pack and press as for ,pressed ,beef 7see ,no4 #aai74 ,the heat should not be above the simmering point 7#ahe deg4 ,f473 if the water boils the meat will be tough4 #aba4--,,roast ,,beef ,the most economical cuts of beef for roasting are the shoulder1 the face of the rump1 and the chuck ribs2 they are all of good flavor and fairly tender4 ,when ordering a shoulder roast1 have an inch slice cut off to broil4 ,the chuck roast should be ordered boned and rolled1 and the bones sent with it4 ,wipe beef with cheesecloth1 place skin side down on a rack in a roasting pan suitable for the size of the roast2 dust with salt and pepper1 dredge with flour1 and cook in a hot oven1 basting every ten minutes4 ,when half roasted1 turn over1 dredge with flour1 and finish cooking4 ,for a medium-cooked roast allow seventeen minutes for each pound of meat4 ,the oven should be very hot for the first fifteen minutes1 after which the heat should be reduced4 #abb4--,,pot ,,roast ,,of ,,beef ,a small aitchbone or a solid piece from the shoulder weighing about five pounds makes an economical roast4 ,wash1 dry1 season with salt and pepper1 dredge with flour1 and brown quickly in a hot frying pan or ,scotch kettle2 place in kettle1 half cover with water1 cover closely1 and cook slowly four hours2 when half cooked1 season with salt and pepper2 add four small onions1 two carrots1 and one white turnip cut in quarters2 when cooked place meat on platter with vegetables around it2 remove fat from gravy1 and thicken with flour mixed to a paste with cold water1 allowing one-fourth cup of flour to two cups of gravy4 ,color with a few drops of kitchen bouquet if necessary4 #abc4--,,shin ,,of ,,beef ,,with ,,creole ,,sauce #d pounds shin of beef #a_/b onion chopped #a_/b onion sliced #a_/d teaspoon celery salt #a_/b carrot sliced #a_/d teaspoon paprika #b cups tomato #a_/b teaspoon salt #a green pepper chopped #d tablespoons dried bread crumbs ,wash meat1 sprinkle with salt and pepper2 put into an iron kettle or earthen crock2 add onion and carrot2 cover closely1 and bake in a slow oven four hours4 ,remove meat from the bone2 skim fat from stock4 ,cook tomatoes1 pepper1 onion1 and seasonings twenty minutes2 add stock1 crumbs1 and meat4 ,the meat cooks in its own juice and will be very tender4 #abd4--,,stuffed ,,shin ,,of ,,beef #d pounds shin of beef #a small white turnip #a onion #a_/b teaspoon salt #a carrot #a quart boiling water ,have the bone removed and cracked2 finely chop vegetables and stuff into beef2 place on a trivet in kettle with the bone2 add boiling water1 and cook slowly for four hours4 ,skim when necessary4 ,remove meat1 and thicken gravy with flour mixed to a paste with cold water1 allowing one-fourth cup flour to two cups gravy4 ,color with a few drops of kitchen bouquet4 #abe4--,,to ,,broil ,,steak ,wipe steak1 trim off superfluous fat1 place on a greased broiler with fat towards the handle1 and broil over a clear fire or under a gas flame4 ,turn four or five times during the first minute1 and then occasionally4 ,for steak an inch and a half thick1 medium cooked1 allow twelve minutes to broil4 ,season with salt and pepper1 and spread with soft butter4 ,a slice from the shoulder is a good and inexpensive cut4 #abf4--;,,broiled ,,flank ,,steak ,follow directions for broiling steak 7see ,no4 #abe71 but1 as flank steak is thinner1 broil only seven or eight minutes4 ,season with salt and pepper1 spread with one tablespoon of soft butter and one tablespoon of tomato ketchup4 #abg4--,,steak ,,country ,,style #a-a_/b pounds flank steak #a_/c teaspoon salt #d onions #a_/h teaspoon pepper #a tablespoon flour #a_/d cup boiling water ,pound the steak with a meat pounder or a wooden potato masher to break the tough fibers4 ,sear quickly on each side in a very hot frying pan2 peel and chop onions1 dredge with flour1 and put in pan with the steak2 add salt and pepper2 cover closely1 and cook slowly an hour and a half4 ,put steak on platter1 add boiling water to onions1 and pour around steak4 ,serve with hashed brown potatoes4 #abh4--;,,broiled ,,chopped ,,beef ,put one pound and a half of any of the cheaper cuts of beef through the meat chopper2 season with pepper and salt1 and pat lightly into a flat cake an inch thick2 place carefully on a greased broiler1 and broil about eight minutes for a medium-cooked steak4 ,spread with soft butter4 #abi4--;,,hamburg ,,meat ,,cakes #a pound beef #a teaspoon salt #a thin slice salt pork #a_/h teaspoon pepper #a_/d cup dried crumbs #a_/b cup milk ,use any of the cheaper cuts of beef2 put through the meat chopper with the salt pork1 add crumbs1 seasoning1 and milk2 mix well1 shape into small flat cakes1 roll in flour1 and saute slowly in beef drippings until brown1 allowing ten minutes for each side4 ,remove meat to platter2 add two tablespoons of flour to the fat in the pan1 and stir until brown2 add one-fourth teaspoon each of mustard1 salt1 and paprika1 and one cup of boiling water4 ,stir until smooth1 and pour around meat cakes4 ,one teaspoon of grated onion may be added to meat4 #acj4--;,,beef ,,and ,,bacon ,,cakes #a pound flank of beef #a_/b cup water #c slices bacon #a_/d teaspoon salt #a_/d cup dried bread crumbs ,dash of cayenne ,put meat and bacon through chopper2 add crumbs1 water1 and seasonings2 mix well1 form into small flat cakes1 and saute in bacon fat4 #aca4--;,,beef ,,loaf #b pounds shoulder trimmings chopped #a-a_/b teaspoons salt #a_/d pound salt pork chopped #c common crackers rolled fine #a_/b teaspoon pepper #a cup milk ,mix in order given and bake in a deep pan about two hours in a slow oven4 ,serve hot with ,tomato ,sauce 7see ,no4 #bjc7 or ,creole ,sauce 7see ,no4 #aia71 or serve cold1 sliced4 ,one teaspoon of poultry seasoning may be added if desired4 #acb4--;,,casserole ,,of ,,beef #a pound of shoulder trimmings #a tablespoon pearl tapioca #a tablespoon flour #a-a_/d teaspoons salt #b potatoes #a_/d teaspoon paprika #a carrot #a tablespoon tomato ketchup #a onion ,cold water ,cut beef into inch pieces1 sear quickly in hot frying pan1 dredge with flour1 and put into casserole2 cut potatoes into cubes or balls2 put carrot and onion through meat chopper2 mix vegetables1 and add to meat2 add tapioca and seasonings1 cover with cold water 7a little of the water should be put into the frying pan to obtain all the flavor of the meat1 and then added to the rest74 ,cover1 and bake slowly two and a half hours4 ,any of the other cheaper cuts of meat may be used4 ,serve with spinach or cold slaw4 #acc4--;,,creamed ,,dried ,,beef ,,with ,,cheese #a_/d pound dried beef #a cup milk #a-a_/b tablespoons butter #b tablespoons grated cheese #b tablespoons flour #b tablespoons ketchup ,cut beef in small pieces1 cover with boiling water1 let stand five minutes1 and drain2 melt butter1 add beef1 and stir until hot2 add flour and milk1 and stir until smooth2 add cheese and ketchup1 and stir until cheese is melted4 ,serve with baked potatoes4 #acd4--;,,american ,,chop ,,suey #b tablespoons bacon fat #a cup cooked spaghetti #a onion finely chopped #a_/b teaspoon salt #c_/d pound flank beef chopped fine #a_/h teaspoon pepper #a can condensed tomato soup ,cook onion and beef in fat until brown2 add tomato1 spaghetti1 and seasonings1 and simmer ten minutes4 #ace4--;,,brown ,,fricassee ,,of ,,lamb #b pounds forequarter lamb #b white turnips #b quarts boiling water #b carrots #a-a_/b teaspoons salt #e tablespoons flour #b onions #a_/d teaspoon kitchen bouquet ,cut lamb in pieces the size of a chop1 trim off nearly all fat1 add boiling water1 heat to boiling point1 and skim2 add salt and vegetables 7left whole71 and simmer for two hours2 remove meat1 season with salt and pepper1 dredge with flour1 and saute with two tablespoons of fat in a hot frying pan until brown2 to the fat in the pan add the flour1 and stir until brown1 add two cups of stock1 and stir until smooth2 color with kitchen bouquet1 add pepper1 and salt if necessary4 ,slice vegetables1 and serve with meat4 ,use left-over stock for soups or sauces4 #acf4--;,,casserole ,,of ,,lamb #a-a_/b pounds forequarter lamb #b tablespoons rolled oats #a_/b cup each white turnip1 carrot1 #a_/d teaspoon pepper and onion finely chopped #a-a_/b teaspoons salt #a cup tomato #c cups hot water ,remove fat and cut meat into inch pieces2 put into a casserole with vegetables1 oats1 seasonings1 and water1 and cook in a moderate oven two hours4 #acg4--,,lamb ,,chops ,chops from the forequarter are much cheaper than loin or kidney chops4 ,they contain more bone1 but are tender and of good flavor1 if well cooked4 ,cook the same as ,lamb ,cutlets 7see ,no4 #ach74 ,the time of cooking may vary slightly according to the thickness of the meat4 #ach4--,,lamb ,,cutlets ,have a small forequarter of lamb cut in pieces for serving2 select the best pieces1 trim1 and skewer into shape4 ,season lightly with salt and pepper1 dip in egg and crumbs1 and fry in deep fat about seven minutes2 or dip in flour1 and saute on each side about ten minutes2 or broil on each side about five minutes4 ,the rest of the forequarter can be used for fricassee1 ,scotch broth1 croquettes1 and many other dishes4 #aci4--,,rolled ,,roast ,,of ,,lamb ,order a small forequarter of lamb boned and rolled2 have the bones sent with the meat2 wash bones and meat1 put bones in kettle1 put meat on top2 add one sliced onion1 one sliced carrot1 one bay leaf1 and a sprig of thyme4 ,cover with two quarts of boiling water1 and simmer for two hours1 skimming when necessary2 add two teaspoons of salt after meat has cooked one hour4 ,remove meat to a roasting pan1 sprinkle with salt and pepper1 dredge with flour1 and roast in a hot oven about half an hour4 ,to the drippings in the pan add four tablespoons of flour and stir until brown2 add one and a half cups of stock which has been strained and had fat removed2 stir until smooth and serve with meat4 ,the left-over stock should be used for soups and sauces4 ,the forequarter of lamb1 although quite fat1 is tender and of good flavor1 and costs much less than a leg of lamb4 #adj4--;,,brown ,,fricassee ,,of ,,fowl ,clean1 singe1 and cut up a four-pound fowl1 place in a kettle1 cover with boiling water1 add one whole onion1 and one carrot cut in halves1 and cook slowly for three hours1 or until tender2 add two teaspoons of salt when half cooked2 remove fowl1 season with salt and pepper1 dredge with flour1 and brown in one-quarter of a pound of fat salt pork tried out in the frying pan4 ,remove fowl to platter1 and make a sauce in the pan with four tablespoons of fat1 five tablespoons of flour browned together1 and two cups of stock4 ,pour over fowl1 and garnish with toast points or small1 thin baking powder biscuit4 ,the remainder of the stock may be used for soup or sauce1 or for ,celery ,toast 7see ,no4 #dfb74 #ada4--,,roast ,,fowl ,clean and singe a five-pound fowl2 stuff with ,bread ,stuffing 7see ,no4 #bjh71 truss1 place on a trivet in a pan suited to the size of the fowl1 dredge with flour1 cover with thin slices of fat salt pork1 and bake in a slow oven three hours1 basting every fifteen minutes4 ,put into the pan the chicken fat 7which was removed when cleaning7 and use for basting4 ,dredge with flour twice while cooking4 ,cook the giblets in boiling water one hour1 and chop fine2 make a gravy in the pan1 allowing four tablespoons each of fat and flour1 and the water in which giblets were cooked1 with enough boiling water added to make two cups2 season with salt and pepper1 and add the giblets4 ,if cooked slowly and basted often1 a fowl will be as tender as a chicken4 #adb4--;,,chicken ,,pie ,use the remnants of cold roast or fricasseed fowl4 ,if roast fowl is used1 make stock by covering bones and left-over gravy with cold water and simmering an hour or more2 to three cups of stock add one-half onion chopped1 two potatoes cut in half-inch cubes1 one teaspoon salt1 and one-eighth teaspoon pepper1 and boil fifteen minutes2 thicken with one-half cup of flour mixed to a paste with cold water2 put chicken in a baking dish1 add stock and potato1 and cover with small biscuit made by ,baking ,powder ,biscuit 7see ,no4 #dbd7 or ,shortcake 7see ,no4 #dda7 recipes4 ,bake in a hot oven about twenty minutes or until biscuit are done4 ,if the amount of chicken is scant1 add one or two hard-cooked eggs sliced4 #adc4--,,potted ,,pigeons #d pigeons #a_/b teaspoon salt ,bread ,stuffing 7see ,no4 #bjh7 #a_/h teaspoon pepper #d tablespoons bacon fat #b cups boiling water #a_/b onion sliced #c tablespoons flour #a_/b carrot sliced #d tablespoons cold water #a cup celery tops ,clean pigeons1 wipe dry1 stuff1 and truss neatly into shape4 ,brown in hot bacon fat in the frying pan1 and place in a casserole dish or bean pot2 add vegetables1 seasonings1 and boiling water4 ,cover1 and bake in a slow oven three hours4 ,remove pigeons to serving dish1 thicken the stock with the flour mixed to a paste with cold water2 cook ten minutes1 strain1 and pour over pigeons4 ,the giblets may be cooked in boiling salted water about ten minutes1 chopped1 and added to the sauce4 #add4--;,,country ,,club ,,rabbit ,cut a young rabbit in pieces for serving2 sprinkle with salt and pepper2 dip in flour1 then in egg1 and coat thickly with crumbs2 put into a well-greased baking pan1 and bake in a hot oven about half an hour1 basting often with bacon fat4 ,arrange rabbit on serving dish1 and make a brown sauce in the pan1 using three tablespoons each of bacon fat and flour1 one teaspoon of grated onion1 and one and one-half cups of stock1 milk1 or boiling water4 ,season with one-half teaspoon of salt1 one-fourth teaspoon paprika1 and two tablespoons tomato ketchup4 #ade4--;,,casserole ,,of ,,rabbit ,,and ,,okra #c slices bacon #a_/d teaspoon pepper #a rabbit #b cups boiling water #a onion finely chopped #a cup tomatoes #c tablespoons flour #a pint okra sliced #a-a_/d teaspoons salt ,cut bacon into one-inch pieces1 and cook in frying pan until brown2 remove bacon2 cut rabbit in pieces for serving and soak half an hour in cold salted water2 drain1 dredge with flour1 brown in bacon fat1 and put with cooked bacon in a casserole dish2 cook onion in bacon fat until brown2 add flour1 salt1 pepper1 and boiling water2 stir until smooth1 and pour over rabbit2 add tomato and okra1 sprinkle with salt2 cover1 and bake in a moderate oven one hour and a half4 #adf4--,,roast ,,pork ,have the bone removed from a six-pound fresh shoulder of pork2 wash1 dry1 and stuff with ,bread ,stuffing 7see ,no4 #bjh7 or ,peanut ,stuffing 7see ,no4 #baa72 season with salt and pepper1 dredge with flour1 and roast in a moderate oven about two and three-quarters hours4 ,baste often1 and be sure oven is not too hot1 as pork must cook slowly4 ,this is an excellent cut1 and less expensive than the loin or fresh leg4 ,strain the fat and add it to the frying fat1 or use in place of lard4 ,have the bones sent and use for stock4 ,serve with ,dark ,red ,apple ,sauce 7see ,no4 #ffc74 #adg4--,,pork ,,chops ,,baked ,,with ,,potatoes ,pare potatoes1 and cut in thin slices2 wash1 drain1 season with salt and pepper1 and put into a baking dish2 cover with small pork chops from which part of the fat has been removed2 dust with salt1 pepper1 and flour2 add half a cup of boiling water1 and bake in a hot oven about forty minutes4 ,turn chops when half cooked4 #adh4--,,sausage ,,cakes #a_/b pound sausage meat #a_/c cup hot water #a teaspoon grated onion #a_/c cup sifted crumbs #a_/d teaspoon salt ,mix well1 shape into small flat cakes1 roll in crumbs1 and bake in a hot oven about twenty minutes1 or until brown4 #adi4--,,sausage ,,cakes ,,baked ,,with ,,apple #a pound sausage meat #d apples ,shape meat into small flat cakes1 and put in the center of a dripping pan2 core apples1 cut into half-inch slices1 and put around sausage4 ,bake in a hot oven until brown1 basting frequently with the fat from the sausage4 #aej4--,,sausages ,,with ,,oysters ,,and ,,eggs #d small sausages #b eggs slightly beaten #a teaspoon grated onion #a_/d teaspoon salt #a cup small oysters ,cut sausages into half-inch bias slices1 and cook with onion in a hot frying pan until brown2 add oysters1 and cook until edges ruffle2 add eggs and salt1 and scramble until firm4 #aea4--;,,breakfast ,,bacon ,lay slices of bacon close together on a fine wire broiler1 place broiler over a dripping pan1 and bake in a hot oven about ten minutes or until bacon is brown and crisp4 ,avoid burning4 ,save fat for cooking4 #aeb4--;,,broiled ,,ham ,ham for broiling should be cut in very thin slices4 ,trim off superfluous fat1 cover ham with lukewarm water1 and stand on back of range for fifteen minutes2 dry1 and broil over clear fire until fat is brown4 #aec4--;,,baked ,,sliced ,,ham ,order a small slice of ham cut an inch and a half thick2 cover with warm water1 and place on the back of the range for an hour4 ,drain ham1 cover with a mixture of two tablespoons of flour1 two tablespoons of brown sugar1 one-half teaspoon of mustard1 and a dash of cayenne4 ,put a few small bits of the fat on top1 and bake twenty-five minutes in a moderate oven4 ,place ham on platter1 pour off fat in the pan1 add one-fourth cup of cider or weak vinegar2 bring to boiling point1 and pour around ham4 #aed4--;,,ham ,,loaf #a pound raw ham #b beaten eggs #a cup dried crumbs #a_/d teaspoon mustard #a cup boiling water #a_/d teaspoon salt ,put ham1 including the fat1 through meat chopper2 add crumbs1 water1 eggs1 and seasonings2 mix well1 and bake in a small bread pan1 in a slow oven1 an hour and a half2 or cook in steamer two hours4 #aee4--,,roast ,,breast ,,of ,,veal ,,stuffed ,have a pocket cut in veal1 wash1 dry1 and stuff with ,crust ,stuffing 7see ,no4 #bji72 skewer neatly into shape1 dredge with flour1 season with salt and pepper1 and cover with two thin slices of fat salt pork2 place on rack in dripping pan1 and roast in a moderate oven two hours1 basting often4 ,serve with gravy made from drippings in the pan1 three tablespoons of flour1 and one and one-half cups of water4 ,season with salt and pepper1 and strain4 #aef4--,,veal ,,with ,,vegetables #c pounds knuckle of veal #b cups hot water #a_/b cup each of finely chopped onion1 #a-a_/d teaspoons salt carrot1 turnip1 and celery #a_/d teaspoon paprika #a_/d cup pearl barley ,order veal cut in three-inch lengths2 remove meat from bone1 and put in a casserole dish2 add vegetables1 barley 7which has been soaked for an hour in cold water71 hot water1 and seasonings2 place the pieces of bone1 cut edge down1 on top2 cover closely1 and bake in a moderate oven two and a half hours4 ,remove the bones before serving4 #aeg4--,,veal ,,loaf 7,baked7 #b-a_/b pounds raw veal #a cup dried and sifted crumbs #a_/d pound salt pork #a_/b cup boiling water #a_/b teaspoon pepper #a_/b cup milk #b teaspoons salt ,put veal and pork through the meat chopper2 add pepper1 salt1 crumbs1 water1 and milk4 ,mix well1 press into a deep pan1 cover with paper1 and bake slowly for two hours4 ,serve hot or cold4 ,a teaspoon each of poultry seasoning and grated onion may be added4 #aeh4--,,veal ,,loaf 7,boiled7 #d pounds knuckle of veal #d cups hot water #a onion #a_/b package gelatine #a bay leaf #a_/d cup cold water #d cloves ,juice of #a lemon #b-a_/b teaspoons salt #a hard-boiled egg #a_/b teaspoon pepper #b gherkins ,cook veal with seasonings in hot water until meat is very tender2 strain1 remove fat and bone1 and chop meat2 soak gelatine in cold water1 add to strained stock in which meat was cooked1 add meat and lemon juice1 cool1 and turn into deep pan which has been garnished with slices of hard-boiled egg and pickles sliced lengthwise4 ,put in the ice-box for several hours before serving4 #aei4--,,potted ,,head #a calf's head #a_/b teaspoon paprika #a pound lean fresh pork #a teaspoon onion juice #f cups boiling water #a teaspoon poultry seasoning #a-c_/d teaspoons salt ,have head split and dressed at the market2 singe1 wash well1 put in kettle with pork and boiling water1 cover1 and simmer three hours4 ,remove bones1 and put meat through chopper2 reduce stock to one and one-half cups1 strain1 and add1 with seasonings1 to the meat4 ,press into a bread pan and put in a cold place4 ,serve sliced cold1 or dip slices in egg and crumbs1 and fry in deep fat4 #afj4--;,,braised ,,liver #c pounds liver #a_/b teaspoon salt #a-a_/b-;inch cube salt pork #a_/h teaspoon pepper #a_/c cup onion finely chopped #b cups boiling water #a_/c cup celery finely chopped #a_/d cup flour #a_/c cup carrots finely chopped ,soak liver in cold salted water for half an hour1 scald1 remove skin1 and dredge with flour2 cut pork in thin slices1 and try out in frying pan2 brown liver in pork fat1 and place in an earthen dish or kettle1 add vegetables1 seasonings1 and water which has first been put in the frying pan2 cover closely1 and bake three hours in a slow oven1 adding water if necessary2 remove liver1 and thicken gravy and vegetables with one-fourth cup of flour mixed to a paste with cold water4 #afa4--;,,brown ,,fricassee ,,of ,,liver #a pound liver #d tablespoons flour #b cups boiling water #c_/d teaspoon salt #b tablespoons bacon fat #a_/d teaspoon paprika #a tablespoon grated onion #f slices of toast ,cut liver into half-inch cubes1 and soak in cold salted water fifteen minutes2 drain2 cover with the boiling water1 and simmer six minutes2 cook bacon fat1 onion1 and flour until brown2 add seasonings1 and stock in which liver was cooked2 stir until smooth2 add liver1 and pour over toast or small1 thin baking powder biscuit4 #afb4--;,,chicken ,,livers ,,and ,,bacon ,cook chicken livers in boiling salted water fifteen minutes2 put each liver on half of a slice of bacon1 fold other half over liver1 and bake in a hot oven until bacon is crisp2 moisten slices of toast with the stock in which livers were cooked1 and serve two pieces of bacon and livers on toast for each person4 #afc4--;,,fried ,,lamb',s ,,liver ,,and ,,bacon ,cut liver in one-third-inch slices2 soak in cold water for half an hour2 drain1 dry1 and cook in hot deep fat1 with six slices of bacon1 until brown4 #afd4--,,lambs' ,,kidneys ,,in ,,brown ,,sauce #f lambs' kidneys #a_/d teaspoon paprika #a-a_/b cups boiling water #a_/b teaspoon onion juice #a-a_/b tablespoons butter #a teaspoon ,worcestershire sauce #c tablespoons flour ,few drops kitchen bouquet #a_/b teaspoon salt #f slices of toast ,split kidneys and soak in cold water half an hour2 drain2 cover with boiling water1 and simmer five minutes2 skim out of water1 and cut in small dice2 brown the butter1 add the flour1 and brown well2 add the water in which the kidneys were cooked1 and stir until smooth2 add kidneys and seasonings1 and serve on toast4 #afe4--;,,devilled ,,kidneys #f lambs' kidneys1 split #a tablespoon ,worcestershire sauce #c tablespoons drippings #a teaspoon mustard #a tablespoon chopped onion #a_/d teaspoon salt #c tablespoons flour ,dash of cayenne #a cup water or stock ,scald1 skin1 and split kidneys2 cook with fat and onion five minutes1 and remove from the pan4 ,to the fat in the pan add flour1 and stir until brown2 add liquid1 and stir until smooth2 add seasonings and kidneys4 ,serve on toast or with mashed potato border4 #aff4--,,spanish ,,tripe #a pound fresh boiled tripe #a_/b cup chopped white cabbage #a_/b can tomatoes #c_/d teaspoon salt #a_/b onion chopped ,few grains cayenne #a_/b green pepper chopped #b slices bacon ,cut tripe in small pieces for serving and put in greased casserole dish2 scald tomatoes1 add onion1 pepper1 cabbage1 and seasonings2 pour over tripe2 cut bacon into bits1 put on top1 and bake in a moderate oven one hour4 #afg4--,,tripe ,,fried ,,in ,,batter #a pound fresh boiled tripe #a cup flour #a slice onion #a-a_/b teaspoons baking powder #b cloves #a_/d teaspoon salt #a_/b bay leaf #a egg well beaten #a tablespoon vinegar #a_/c cup water ,cut tripe in pieces the size of a large oyster1 cover with boiling water1 add seasonings1 simmer fifteen minutes1 and drain4 ,make a batter of flour1 baking powder1 salt1 egg1 and water4 ,dry each piece of tripe1 dip in batter1 and fry in deep fat for one minute4 ,serve with ,sauce ,tartare 7see ,no4 #bjb7 or ,russian ,dressing 7see ,no4 #cda74 #afh4--,,tripe ,,fried ,,in ,,crumbs ,prepare tripe as for ,tripe ,fried in ,batter 7see ,no4 #afg72 dip each piece of tripe first in tomato ketchup1 then in crumbs1 then in beaten egg1 and then in crumbs again4 ,fry in deep fat for one minute1 and drain on soft paper4 ,,warmed-,,over ,,meats #afi4--,,savory ,,beef #a-a_/b cups tomatoes #a-a_/b cups cold roast beef #a_/c cup beef gravy #b cups cooked spaghetti #a_/b onion #a_/b cup bread crumbs #d cloves #b tablespoons beef drippings #a teaspoon salt #a tablespoon butter #a_/h teaspoon pepper ,simmer tomatoes1 gravy1 and seasonings for fifteen minutes1 and press through a sieve2 add beef cut in small pieces1 and spaghetti1 and pour into a greased baking dish2 cover with crumbs which have been mixed with the drippings and butter melted together4 ,bake in a moderate oven about fifteen minutes4 ,a can of condensed tomato soup may be used in place of the tomato sauce4 ,any meat may be used4 #agj4--,,scalloped ,,corned ,,beef #b tablespoons beef drippings #a cup corned beef stock #e tablespoons flour #c_/d cup hot milk #a teaspoon grated onion #a-a_/b cups corned beef #a_/d teaspoon paprika cut in half-inch cubes #a_/d teaspoon celery salt #a_/b cup ,buttered ,crumbs 7see ,no4 #dgb7 ,melt drippings1 add flour1 onion1 and seasonings1 and cook two minutes2 add stock and milk1 and stir until smooth2 add meat1 and put into a greased baking dish2 cover with crumbs1 and bake until crumbs are brown4 #aga4--;,,baked ,,ham ,,and ,,potato #c cups well-seasoned mashed potato #f pimolas chopped #a cup chopped cooked ham #a_/b cup hot milk #a teaspoon grated onion #a_/d cup crumbs #a teaspoon chopped parsley #a tablespoon bacon fat #a_/b teaspoon mustard ,mix potato1 ham1 seasonings1 and milk1 put into a greased baking dish1 cover with crumbs which have been mixed with melted bacon fat1 and bake in a hot oven until brown2 or prepare half of mixture1 spread in egg shirrers1 make a depression with the back of a spoon1 and into it carefully break an egg2 cover with crumbs1 and bake until egg is set4 #agb4--;,,ham ,,mousse #a-a_/b cups chopped cooked ham #a teaspoon mixed mustard #a_/b cup soft bread crumbs #a_/d teaspoon paprika #a tablespoon gelatine ,whites of #b eggs #a cup hot milk ,mix ham with bread crumbs2 dissolve the gelatine in the hot milk1 and add to crumbs with mustard and paprika2 beat the whites of eggs very stiff and fold lightly into mixture4 ,put into a deep pan or mold1 and place on ice until firm4 ,a little salt may be needed4 #agc4--;,,corned ,,beef ,,hash ,,with ,,beets #a-a_/b cups corned beef #c_/d teaspoon salt #b cups cooked potatoes #a teaspoon ,worcestershire sauce #a_/b cup cooked beets #a_/d cup stock or water #a teaspoon grated onion #b tablespoons beef drippings ,have meat1 potatoes1 and beets coarsely chopped2 add seasonings and stock2 melt fat in frying pan1 and1 when very hot1 add hash2 cook slowly until a rich brown crust is formed2 fold1 and serve on a hot platter4 ,if meat is very fat1 use less fat in frying pan4 #agd4--,,savory ,,hash 7,baked7 #a cup cold meat cut fine #a cup tomatoes #b cups cold cooked potatoes #c_/d teaspoon salt #a_/b onion finely chopped #a_/h teaspoon pepper #b stalks celery chopped1 or #b tablespoons melted bacon fat #a_/d teaspoon celery salt or beef drippings ,mix1 and bake in casserole in moderate oven forty-five minutes4 #age4--,,southern ,,hash #d raw potatoes #c_/d cup stock or water #b green peppers #a-a_/b cups cold chopped beef #b tomatoes ,salt and pepper #a onion ,toast points ,put vegetables through the meat chopper1 using coarse cutter2 cook in the stock1 covered1 until tender2 add beef1 salt1 and pepper1 and when hot turn on a platter and garnish with toast points4 ,if corned beef and stock are used1 use salt with care4 #agf4--,,liver ,,patties #b cups chopped cooked liver ,salt and pepper #b cups mashed potato ,coarse stale bread crumbs #b tablespoons finely chopped pickles ,mix liver1 potato1 and pickles1 and season with salt and pepper4 ,grease patty pans or cups2 sprinkle with crumbs1 and fill with mixture4 ,bake fifteen minutes in a hot oven1 turn out on serving dish1 and serve with ,brown ,sauce 7see ,no4 #ahe7 or ,tomato ,sauce 7see ,no4 #bjc74 #agg4--,,meat ,,and ,,tomato ,,pie #b cups cooked meat cut in inch pieces #a_/b cup gravy or stock #a can tomatoes drained #a_/b teaspoon onion juice ,salt and pepper #a teaspoon ,worcestershire sauce #a_/d cup fine crumbs ,quick ,drop ,biscuit 7see ,no4 #dbi7 ,in a deep dish arrange in alternate layers meat and tomatoes cut in pieces2 season each layer with salt and pepper1 and sprinkle with crumbs2 add onion and ,worcestershire sauce to gravy1 and pour over all2 bake twenty minutes in a hot oven2 remove from oven1 and drop biscuit mixture by spoonfuls on top2 bake about fifteen minutes longer4 ,use tomato juice for soup or sauce4 #agh4--,,meat ,,souffle #a_/b cup dry bread crumbs #a_/b onion chopped fine #a-a_/b cups hot stock or milk #a-a_/b teaspoons salt #a tablespoon butter #a_/b teaspoon paprika #a-a_/b cups chopped meat ,yolks of #b eggs #a cup celery or white cabbage chopped fine ,whites of #b eggs ,mix in the order given1 beating the yolks until thick and light1 and the whites until very stiff4 ,bake in a moderate oven about half an hour4 ,any left-over meat may be used4 #agi4--,,meat ,,shortcake #a-a_/b cups cooked meat chopped #a_/d teaspoon paprika #a_/b cup celery tops chopped #a_/b teaspoon dry mustard #a teaspoon grated onion #a cup meat gravy or thickened stock #a_/d teaspoon salt ,mix ingredients1 simmer for fifteen minutes1 and put between layers of ,shortcake 7see ,no4 #dda74 ,,footnotes3 #g ,recipes for using only the cheaper cuts of meat are given in this ,chapter4 ,for cooking poultry1 game1 and other cuts of meat1 see ,time ,table for ,cooking 7page #bdj74 ,,chapter ,x ,,sauces ,,and ,,stuffings ,,for ,,fish ,,and ,,meats #ahj4--;,,anchovy ,,sauce ,add to ,drawn ,butter 7see ,no4 #aid7 one and one-half teaspoons of anchovy paste and one tablespoon of lemon juice4 #aha4--;,,banana ,,sauce #b bananas ,few grains cayenne #a tablespoon butter ,few grains salt #a teaspoon sugar #b teaspoons ,worcestershire sauce ,juice of #a_/b lemon #a teaspoon horseradish ,peel and scrape bananas1 and force through coarse sieve2 melt butter1 add sugar1 lemon juice1 seasonings1 and bananas2 stir until hot1 and serve with cold roast beef4 #ahb4--;,,bechamel ,,sauce #a cup white stock #b-a_/b tablespoons flour #a slice onion #a_/b teaspoon salt #a slice carrot ,few grains cayenne ,sprig of parsley #a teaspoon butter #a tablespoon shortening ,simmer stock1 onion1 carrot1 and parsley fifteen minutes1 and strain2 melt shortening1 add flour1 and blend well2 add stock and seasoning1 and stir until smooth2 add butter just before serving4 #ahc4--;,,black ,,butter #a_/c cup butter #a_/d teaspoon ,worcestershire or #b tablespoons vinegar ,brand's ,a #a sauce #a_/d teaspoon onion juice ,cook butter until brown1 but do not burn2 simmer vinegar1 onion juice1 and sauce five minutes1 and add to butter4 ,serve with cauliflower1 celery1 fried eggs1 or fish4 ,a tablespoon of chopped capers or parsley may be added4 #ahd4--;,,bread ,,sauce #a-a_/b cups milk ,sprig of parsley #a_/b onion #a_/d teaspoon paprika #b cloves #a_/b teaspoon salt ,bit of bay leaf #a_/c cup soft bread crumbs ,scald milk and seasonings1 except salt1 in double boiler half an hour1 strain1 add salt and soft crumbs1 and simmer ten minutes4 #ahe4--;,,brown ,,sauce #a cup brown stock #a_/d teaspoon salt #a slice onion chopped #a_/h teaspoon pepper #a slice carrot chopped #a-a_/b tablespoons butter #a sprig parsley #b-a_/b tablespoons flour #b cloves ,simmer stock1 vegetables1 and seasonings for fifteen minutes1 and strain2 brown the butter1 add flour1 and brown1 add stock1 and beat until smooth4 ,any stock may be colored with a few drops of kitchen bouquet1 and used2 or beef cubes or extract may be used with water instead of stock1 but in that case less salt and pepper should be used4 #ahf4--;,,caper ,,sauce ,to recipe for ,drawn ,butter 7see ,no4 #aid7 add one-fourth cup of capers4 #ahg4--;,,celery ,,sauce #a cup celery chopped #a_/h teaspoon pepper #a teaspoon grated onion #a_/b cup milk #a cup boiling water #a tablespoon butter #a_/d teaspoon salt #b tablespoons flour ,simmer celery1 onion1 water1 and salt for half an hour2 add pepper and milk1 and thicken with butter and flour creamed together4 #ahh4--;,,cheese ,,sauce #a tablespoon butter #a_/d teaspoon salt #a-a_/b tablespoons flour #a_/d teaspoon mustard #a cup milk #a_/d teaspoon paprika #a_/c cup cheese cut fine ,melt butter1 add flour1 and blend well2 add milk and stir until smooth2 add cheese and seasonings1 and stir until cheese is melted4 #ahi4--;,,cheese ,,sauce ,,with ,,chives ,follow directions for ,cheese ,sauce 7see ,no4 #ahh71 and just before serving add one tablespoon of finely chopped chives4 ,serve with any white fish1 or with plain omelet4 #aij4--;,,cider ,,sauce #b tablespoons bacon fat #a_/d teaspoon paprika #b tablespoons flour #a_/h teaspoon salt #a cup cider #a_/h teaspoon mustard ,blend bacon fat and flour1 add cider1 and stir until boiling point is reached2 add seasonings and simmer one-half hour4 ,serve with roast pork or ham4 #aia4--;,,creole ,,sauce #a_/b can tomatoes #a tablespoon flour #b tablespoons bacon fat #a_/d teaspoon salt #a_/b onion #a teaspoon ,worcestershire sauce #a green pepper ,cook tomatoes until reduced to one cup2 peel and finely chop onion2 remove seeds and veins from pepper1 chop1 and cook with onion in bacon fat for ten minutes2 add flour1 salt1 and ,worcestershire sauce1 and stir well2 add tomato1 and simmer five minutes4 #aib4--;,,croquette ,,sauce #c tablespoons shortening #a_/d teaspoon salt #a_/c cup bread flour #a_/h teaspoon pepper #a cup milk ,proceed as for ,white ,sauce 7see ,no4 #bjg74 ,stock may be used in place of milk1 and the seasonings may be varied according to the croquette material1 using a few drops of onion juice1 a dash of nutmeg1 cayenne1 paprika1 or a small quantity of table sauce or ketchup4 #aic4--;,,cucumber ,,sauce ,pare and grate two small cucumbers1 drain1 and season with salt1 pepper1 and vinegar4 ,serve with fish4 #aid4--;,,drawn ,,butter #b tablespoons butter #a_/d teaspoon salt #b tablespoons flour #a_/h teaspoon pepper #a cup hot water #a teaspoon butter ,cook butter until it bubbles1 stir in flour1 add hot water1 salt1 and pepper1 and beat until smooth2 add butter in small pieces just before serving4 #aie4--;,,egg ,,sauce ,add to ,drawn ,butter 7see ,no4 #aid7 or ,white ,sauce 7see ,no4 #bjg7 one hard-cooked egg coarsely chopped4 #aif4--;,,hollandaise ,,sauce #a_/d cup butter #a_/b cup hot water #a tablespoon flour #a egg yolk #a_/b teaspoon salt #a tablespoon lemon juice ,few grains cayenne ,cream half of the butter with flour1 salt1 and cayenne2 add hot water1 and cook over hot water for ten minutes1 stirring constantly until thickened2 add egg yolk slightly beaten1 lemon juice1 and remainder of butter2 cook about two minutes1 or until thick2 beat well1 and serve at once4 #aig4--;,,horseradish ,,sauce ,to recipe for ,bread ,sauce 7see ,no4 #ahd7 add one-third cup grated horseradish and the juice of half a lemon4 #aih4--,,mint ,,sauce #a bunch mint #b tablespoons sugar #a_/d cup boiling water #a_/d teaspoon salt #a_/d cup vinegar ,few grains cayenne ,wash and dry mint1 pick leaves1 and chop very fine1 add other ingredients1 put on back of range1 and keep warm for half an hour4 #aii4--,,mushroom ,,sauce ,wash six mushroom caps1 cut in small pieces1 and simmer with one teaspoon of butter for ten minutes4 ,add to recipe for ,brown ,sauce 7see ,no4 #ahe71 or to recipe for ,white ,sauce 7see ,no4 #bjg74 ,if the mushrooms are fresh and tender the stems may be used also4 #bjj4--,,mustard ,,pickle ,,sauce ,to ,drawn ,butter 7see ,no4 #aid7 add two tablespoons of mixed mustard pickles chopped4 #bja4--,,orange ,,mint ,,sauce #a_/d cup vinegar #a tablespoon sugar #d cups orange juice #a_/d cup mint leaves chopped #a_/d teaspoon orange rind ,let stand on back of range for half an hour1 and serve cold4 #bjb4--,,sauce ,,tartare ,to one cup ,mayonnaise ,dressing 7see ,no4 #cci7 add three tablespoons finely chopped mixed pickles and one tablespoon finely chopped parsley4 #bjc4--,,tomato ,,sauce #a-a_/b cups tomatoes #a_/b teaspoon salt #a_/b cup hot water #a_/d teaspoon paprika #a slice onion #b tablespoons bacon fat #a clove #d tablespoons flour #a teaspoon sugar ,simmer tomatoes1 water1 and seasonings for fifteen minutes1 and press through a sieve2 thicken with bacon fat and flour blended together1 and cook five minutes4 ,if tomatoes are very acid1 add a pinch of soda4 #bjd4--,,sauce ,,for ,,roast ,,pork ,,or ,,goose ,pour off most of fat in the pan1 leaving two tablespoons2 add three tablespoons of flour and one and a half cups of boiling water1 and stir until smooth4 ,season with one-third teaspoon salt and one teaspoon each of mixed mustard1 vinegar1 and ,brand's ,a #a sauce4 #bje4--,,sharp ,,sauce #a-a_/b cups vinegar #a_/b teaspoon paprika #a tart apple chopped fine #a-a_/b teaspoons ,worcestershire sauce #a onion chopped fine #a-a_/b cups brown sugar #a_/d teaspoon salt #a-a_/b teaspoons cornstarch ,heat vinegar1 add apple1 onion1 and seasonings2 when boiling stir in the sugar and cornstarch mixed together2 cook fifteen minutes4 ,serve cold with ham or pork4 #bjf4--,,soubise ,,sauce ,follow recipe for ,white ,sauce 7see ,no4 #bjg71 and add one-fourth cup of stock1 and three onions which have been cooked until tender in boiling salted water and then drained and chopped4 #bjg4--,,white ,,sauce #b tablespoons shortening #a_/d teaspoon salt #b tablespoons flour #a_/h teaspoon pepper #a cup milk ,melt shortening1 add flour1 and stir until well blended2 add milk and seasonings1 and beat with wire whisk until smooth4 ,for a thin sauce1 use one and one-half tablespoons flour4 #bjh4--;,,bread ,,stuffing #a_/d cup beef drippings or bacon fat #a_/d teaspoon pepper #a teaspoon grated onion #b teaspoons poultry seasoning #b cups soft stale bread crumbs #a_/b cup boiling water #a_/b teaspoon salt ,melt fat in the frying pan1 add onion and crumbs1 and stir until crumbs begin to brown2 add seasonings and boiling water2 cool slightly before using4 #bji4--;,,crust ,,stuffing #c cups bread crusts broken #a cup boiling water and dried in oven #a tablespoon grated onion #a_/b teaspoon salt #a_/d teaspoon pepper #a_/d cup sausage fat #a tablespoon poultry seasoning ,put crusts in a bowl1 add salt1 sausage fat1 and boiling water2 let stand ten minutes2 mix well1 and add seasonings4 #baj4--;,,fish ,,stuffing 7,bread7 #b tablespoons shortening #a teaspoon grated onion #a cup soft stale bread crumbs #a teaspoon chopped parsley #a_/d teaspoon salt #a tablespoon chopped pickles #a_/h teaspoon pepper #a_/d cup boiling water ,melt shortening1 add crumbs1 and stir until crumbs are golden brown1 then add seasonings and water4 ,the pickles may be omitted1 or capers may be used in place of them4 #baa4--,,peanut ,,stuffing #a cup dried bread crumbs #a_/b teaspoon salt #b_/c cup boiling water #a_/d teaspoon paprika #b tablespoons bacon fat #a teaspoon grated onion #c_/d cup shelled peanuts ,mix bread crumbs with boiling water and bacon fat1 add peanuts finely chopped1 and seasonings4 ,,chapter ,,xi ,,eggs #bab4--;,,boiled ,,eggs ,for a soft-boiled egg1 place egg in rapidly boiling water and boil from three to five minutes4 ,for hard-boiled eggs1 place in rapidly boiling water and boil twenty minutes1 or cover with boiling water and cook in the double boiler one hour4 ,for a soft-cooked egg1 not boiled1 place egg in a small saucepan of boiling water1 cover1 and let stand on back of range from six to eight minutes1 when the albumen should be evenly coagulated throughout4 ,the time for cooking in this way will depend upon the number of eggs to be cooked1 the size of the saucepan1 and the amount of boiling water4 ,for uniform results1 use medium-sized eggs1 cook in the same pan1 and measure the quantity of water each time4 ,thus you can find the exact time required to cook the eggs as desired4 #bac4--;,,creamy ,,eggs ,,on ,,toast #d eggs #b cups hot milk #b_/c teaspoon salt #a teaspoon butter #a_/h teaspoon pepper #d slices toast ,beat eggs slightly1 add salt and pepper1 and stir into the hot milk2 cook over hot water1 stirring constantly until mixture is thick and creamy4 ,add butter1 and serve on toast4 #bad4--;,,creole ,,eggs #a tablespoon butter #a teaspoon salt #a tablespoon chopped onion #a teaspoon ,worcestershire sauce #a tablespoon chopped green pepper #c eggs #b cups tomato #b tablespoons cheese ,cook onion and pepper in butter for five minutes2 add tomato and seasonings1 and when thoroughly heated add the eggs unbeaten2 pick up with a fork until eggs are nearly cooked2 add cheese1 and cook about one minute4 ,serve on toast1 or with a border of boiled rice4 #bae4--;,,eggs ,,with ,,cheese ,,and ,,spaghetti #b-a_/b tablespoons butter #a teaspoon ,worcestershire sauce #d tablespoons flour #a_/b teaspoon onion juice #b cups hot milk #a_/b cup cheese cut fine #a_/d teaspoon paprika #a cup cooked spaghetti #a_/b teaspoon salt #c hard-cooked eggs sliced ,melt butter1 add flour2 when well blended add milk gradually and stir until smooth2 add seasonings and cheese1 and stir until cheese melts2 add spaghetti and eggs1 cook two minutes1 and serve on toast or crackers4 #baf4--;,,eggs ,,with ,,ham ,,and ,,tomato #a_/b can tomatoes #c beaten eggs #a slice onion #a_/h teaspoon pepper #d cloves #a_/b teaspoon salt #a_/b cup chopped cooked ham ,cook tomatoes1 onion1 and cloves fifteen minutes1 and rub through a sieve2 add ham1 eggs1 and seasonings1 and cook three or four minutes1 stirring all the time4 ,serve on toast or crackers4 #bag4--;,,bread ,,omelet #b tablespoons bacon fat #a_/b teaspoon salt #c_/d cup soft stale bread crumbs #a_/d teaspoon paprika #c_/d cup hot milk #c eggs ,melt fat in frying pan1 add bread crumbs1 and stir until crumbs begin to brown2 add hot milk1 and let stand five minutes2 add salt and paprika1 and the yolks beaten until thick and light2 fold in the stiffly beaten whites1 pour into a hot greased omelet pan1 and cook the same as ,light ,omelet 7see ,no4 #bbb74 #bah4--;,,creamy ,,omelet #c eggs #a_/c teaspoon salt #a cup ,white ,sauce 7see ,no4 #bjg7 #a_/h teaspoon pepper ,beat yolks until thick and light2 add to sauce and mix well2 add salt and pepper to whites of eggs1 beat until stiff and dry1 and fold into sauce2 pour into a hot greased omelet pan1 and cook slowly until well risen and firm2 put on oven grate for a minute or two to dry the top2 fold1 and turn on a hot platter4 #bai4--;,,french ,,omelet #a tablespoon butter or bacon fat #a_/h teaspoon pepper #d eggs #a_/c cup hot water #a_/b teaspoon salt ,heat fat in the omelet pan2 beat the eggs until yolks and whites are well mixed1 but not light2 add seasonings and hot water1 pour into hot pan and cook slowly2 pick up with fork while cooking1 letting the uncooked mixture run into the place of the cooked2 when firm and lightly browned1 fold double1 and serve plain on a hot platter2 or spread before folding with left-over bits of meat chopped1 such as ham1 bacon1 or sausage1 or with grated cheese or jelly4 #bbj4--;,,french ,,cheese ,,omelet #d eggs slightly beaten #a_/b cup hot water #a_/b teaspoon salt #a_/b cup grated cheese #a_/h teaspoon pepper ,mix in order given1 pour into a hot greased omelet pan2 as mixture thickens1 pick up with a fork1 letting the uncooked part take the place of the cooked2 when firm1 fold1 and serve on a hot platter4 #bba4--;,,ham ,,omelet #a_/b cup stale bread crumbs #a_/h teaspoon pepper #a_/b cup hot milk #c eggs #a tablespoon butter #a_/b cup cooked ham finely chopped #a_/b teaspoon salt ,mix crumbs1 milk1 butter1 and seasonings1 and let stand five minutes2 add egg yolks beaten until thick and light2 add the meat1 and fold in the whites of eggs beaten stiff2 pour into a hot greased omelet pan and cook slowly until firm2 fold1 and serve at once4 ,a white sauce or tomato sauce may be served around it4 ,a few pieces of cooked bacon chopped fine may be used instead of ham4 #bbb4--,,light ,,omelet #a tablespoon bacon fat #a_/h teaspoon pepper ,yolks of #d eggs #a_/c cup hot water #a_/b teaspoon salt ,whites of #d eggs ,put fat in omelet pan2 beat yolks until light and thick1 add seasonings and hot water2 fold in the stiffly beaten whites1 and pour into the hot omelet pan2 cook slowly until well risen and firm1 or about twelve minutes1 placing the pan on the upper grate in the oven for the last two minutes4 ,when firm in the center1 fold double1 turn on a hot platter1 and serve at once1 either plain or with sauce4 ,the omelet must be cooked slowly so that it will be firm throughout1 and not fall4 ,white ,sauce 7see ,no4 #bjg71 either plain or with bits of cold meat1 oysters1 peas1 or other left-over vegetables1 or ,brown ,sauce 7see ,no4 #ahe7 with a few mushrooms or chopped kidneys 7see ,no4 #afd71 or almost any savory sauce1 improves an omelet1 and also makes it go further4 #bbc4--,,salmon ,,omelet #a tablespoon butter #a_/b teaspoon salt #b tablespoons flour #a_/b can salmon #a_/b cup milk #b eggs ,melt butter1 stir in flour1 add milk1 and stir until smooth2 add salt2 rinse salmon with hot water2 flake1 and add to sauce2 beat yolks of eggs until light and thick1 and add to sauce2 fold in whites of eggs beaten very stiff4 ,pour into a hot greased omelet pan1 and cook slowly until well risen and firm2 finish cooking on top grate of oven for a minute or two2 fold1 and serve on a hot platter4 #bbd4--,,scalloped ,,eggs ,,with ,,cheese #d hard-cooked eggs #a_/b cup cheese cut fine #b cups ,white ,sauce 7see ,no4 #bjg7 #a_/b cup ,buttered ,crumbs 7see ,no4 #dgb7 ,cut eggs in eighths lengthwise2 put half of them into a greased baking dish1 cover with half of sauce1 and sprinkle with half of cheese2 repeat2 cover with crumbs1 and bake about fifteen minutes1 or until crumbs are brown4 ,bacon or sausage fat may be used in making the white sauce4 #bbe4--,,scrambled ,,eggs ,,with ,,sausages #d small sausages #a_/d teaspoon salt #c eggs #a_/c cup water ,cut sausages in half-inch bias pieces1 and cook in a frying pan until brown2 beat eggs until light1 add salt and water1 pour over sausages1 and scramble until firm4 ,garnish with toast points and parsley4 #bbf4--,,scrambled ,,eggs ,,with ,,tomato #a_/b can condensed tomato soup #d eggs slightly beaten #a_/h teaspoon soda #f slices buttered toast ,heat soup in an omelet pan2 add soda1 and stir while foaming2 add eggs1 scramble slowly with a fork until firm1 and serve on toast4 ,garnish with toast points4 #bbg4--,,shirred ,,eggs ,grease individual egg shirrers or a platter which can be put in oven2 cover bottom of dish with white sauce or left-over gravy1 sprinkle with left-over vegetables or bits of meat chopped2 carefully break an egg into dish for each person1 dust with salt and pepper2 sprinkle with buttered crumbs1 and bake in a moderate oven until egg is set4 #bbh4--,,shirred ,,eggs ,,with ,,ham #a cup finely chopped cooked ham #a_/b cup ,buttered ,crumbs 7see ,no4 #dgb7 #a cup soft bread crumbs #d eggs #a_/b cup milk ,salt and pepper ,mix ham1 soft crumbs1 and milk1 and spread in four buttered egg shirrers2 make a hollow in the middle1 break an egg into it1 season lightly with salt and pepper1 cover with buttered crumbs1 and bake until egg is set4 #bbi4--,,souffleed ,,egg ,,with ,,ham ,,toast ,for each person cut a round of bread three inches in diameter2 spread with finely chopped ham moistened with milk1 stock1 or gravy2 add a few grains of salt to the white of an egg1 and beat very stiff2 mound on ham1 make a depression in the center1 put in the yolk1 dust lightly with salt and pepper1 and bake in a moderate oven until egg is firm4 ,when several pieces of toast are to be made1 keep the yolks in separate dishes until needed1 but beat the whites together4 #bcj4--,,shirred ,,eggs ,,with ,,potato ,,and ,,ham ,see recipe for ,baked ,ham and ,potato 7,no4 #aga74 ,,chapter ,,xii ,,cheese ,,and ,,nuts #bca4--;,,cheese ,,croustades #a-a_/b cups cheese cut fine #a_/d teaspoon paprika #a_/d teaspoon salt #a teaspoon ,brand's ,a #a sauce #a_/d teaspoon mustard #c tablespoons milk or cream ,mix in order given2 fill ,croustades 7see ,no4 #dgc71 and put in a hot oven until cheese melts4 ,serve immediately1 before cheese toughens4 #bcb4--;,,cheese ,,custard #a cup soft bread crumbs #a_/d teaspoon salt #a cup cheese cut fine #a_/h teaspoon soda #a_/d teaspoon mustard #a egg slightly beaten #a_/b teaspoon paprika #a cup hot milk ,mix in order given1 turn into a greased baking dish1 and bake in a slow oven twenty-five minutes4 #bcc4--;,,cheese ,,fondue #a_/b cup dried bread crumbs #a_/c teaspoon paprika #c_/d cup boiling water #a teaspoon mustard #a tablespoon butter #a_/b cup milk #a cup cheese cut fine ,yolks of two eggs #a_/c teaspoon salt ,whites of two eggs ,mix in the order given1 beating the yolks until thick and light1 and the whites until very stiff2 pour into a greased baking dish1 bake twenty-five minutes in a slow oven1 and serve at once4 #bcd4--;,,cottage ,,cheese #a quart thick sour milk #a_/b tablespoon soft butter #a quart boiling water #a_/c teaspoon salt ,put milk in a large bowl1 add boiling water1 and let stand five minutes2 pour into cheesecloth bag1 and drain over night or for several hours4 ,mix cheese with butter and salt1 press into a small bowl1 and chill4 ,a sweet red pepper 7canned7 may be pressed through a sieve and mixed with cheese4 #bce4--;,,crackers ,,and ,,cheese ,,baked ,,in ,,milk ,split butter crackers1 spread with butter and grated cheese1 sprinkle with salt and pepper1 put in a buttered baking dish1 cover with milk1 and bake about twenty minutes in a moderate oven4 #bcf4--;,,cheese ,,paste #a_/b pound ,american cheese #b teaspoons ,worcestershire sauce #a cake cream cheese #a_/d teaspoon salt #b pimientos #a_/d cup cream ,chop ,american cheese and pimientos1 using the finest cutter in the food chopper2 add cream cheese and seasonings1 and blend with cream until smooth4 #bcg4--;,,baked ,,rice ,,with ,,cheese #b cups cooked rice #a_/h teaspoon pepper #c_/d cup grated cheese #c_/d cup hot milk #a_/c teaspoon salt ,arrange rice and cheese in layers in a greased baking dish2 sprinkle with salt and pepper1 cover with milk1 and bake in a moderate oven about fifteen minutes4 #bch4--,,scalloped ,,toast ,,and ,,cheese #d slices of toast #a egg beaten #a cup cheese cut fine #a_/d teaspoon salt #a-a_/b cups milk #a_/d teaspoon mustard ,butter toast1 cut each slice into four pieces1 and arrange in a baking dish in layers sprinkled with cheese2 mix milk1 egg1 and seasonings1 pour over toast1 and let stand fifteen minutes4 ,bake in a moderate oven about twenty minutes4 #bci4--,,tomato ,,rarebit #a can condensed tomato soup #a_/b pound cheese cut fine #a_/b cup soft bread crumbs #a_/d teaspoon mustard ,heat soup1 add bread crumbs1 cheese1 and mustard2 stir until cheese melts1 and serve on toast or crackers4 #bdj4--,,welsh ,,rarebit #a tablespoon butter #a_/d teaspoon paprika #a tablespoon flour #a_/d teaspoon salt #a cup hot milk #a_/h teaspoon soda #a_/b pound cheese cut fine ,dash of cayenne #a_/b teaspoon mustard #a beaten egg ,melt butter1 add flour1 and when well mixed add milk1 and stir until smooth2 add cheese and seasonings1 and cook until cheese is melted2 add egg1 cook two or three minutes1 and serve on hot toast or crisp pilot crackers4 ,the egg may be omitted4 #bda4--,,salted ,,almonds #a cup almonds 7shelled7 #a teaspoon salt #a tablespoon butter ,cover almonds with boiling water and let stand on back of range for ten minutes2 slip off the skins1 and dry for several hours1 or over night2 melt butter1 add almonds and salt1 and mix well2 spread in a dripping pan1 and bake in a slow oven fifteen or twenty minutes1 stirring occasionally4 ,when prepared in this way nuts will keep crisp4 #bdb4--,,peanut ,,butter #b quarts lightly roasted peanuts ,cream or melted butter #a teaspoon salt ,remove shells and skins of peanuts1 and put through the food chopper twice1 using first a coarse cutter1 and then the finest cutter2 add salt1 and enough cream or melted butter to make a smooth paste4 #bdc4--,,to ,,shell ,,chestnuts ,cover with boiling water1 boil ten minutes1 drain1 and cover with cold water4 ,remove the shell with a knife1 beginning at top of nut4 ,the inner skin will come off with the shell4 #bdd4--;,,baked ,,chestnuts #a pint chestnuts #a tablespoon butter #a-a_/b cups hot ham stock #a_/h teaspoon pepper ,shell chestnuts1 put in baking dish with stock1 butter1 and pepper2 cover1 and bake in hot oven about half an hour1 or until soft2 remove cover1 and brown4 ,if stock is very salt1 dilute with water or milk4 #bde--;,,celery1 ,,nut1 ,,and ,,potato ,,loaf #b cups celery cut in half-inch pieces #a egg slightly beaten #a_/b cup chopped nut meats #a teaspoon salt #b cups hot mashed potato #a_/b teaspoon paprika #b tablespoons butter #a teaspoon grated onion ,cook celery in boiling salted water about half an hour1 or until tender1 and drain2 add other ingredients in order given2 mix well2 pack in deep greased pan1 and bake in a moderate oven about half an hour4 ,turn out on platter1 and serve with ,creole ,sauce 7see ,no4 #aia7 or ,tomato ,sauce 7see ,no4 #bjc74 #bdf4--,,nut ,,loaf #b cups soft stale bread crumbs #a_/d teaspoon paprika #a cup nut meats finely chopped #a egg slightly beaten #a teaspoon salt #c tablespoons sausage fat or butter #a_/b teaspoon poultry seasoning #a_/b cup boiling water ,mix in order given2 pack in a deep greased pan1 and bake in a moderate oven half an hour4 ,turn out on platter1 and serve with ,cheese ,sauce 7see ,no4 #ahh74 ,,chapter ,,xiii ,,vegetables#h #bdg4--;,,boston ,,baked ,,beans #a quart pea beans #a_/d teaspoon soda #a tablespoon salt #a_/d cup molasses #a teaspoon dry mustard #a_/b pound fat salt pork ,soak beans in cold water over night2 drain1 cover with cold water1 heat to boiling point1 and simmer until beans are very tender but not broken2 place in an earthen bean pot1 add seasonings and pork 7which has been scalded1 scraped1 and scored in half-inch squares72 fill pot with boiling water1 cover1 and bake slowly for eight hours4 ,uncover for the last hour4 ,replenish water as needed4 #bdh4--,,thick ,,puree ,,of ,,black ,,beans #b cups beans #a_/b teaspoon salt #a onion #a_/h teaspoon pepper #a carrot #c tablespoons bacon fat #a_/b bay leaf #a quart boiling water #a_/d teaspoon mustard ,soak beans over night in cold water2 drain1 add seasonings1 bacon fat1 and water1 and simmer two hours2 remove onion1 carrot1 and bay leaf1 and press through a sieve4 ,beat well1 and serve with lamb or mutton4 #bdi4--,,lima ,,bean ,,loaf #a cup dried ,lima beans #a_/b teaspoon paprika #a onion #a egg slightly beaten #a carrot #b tablespoons sausage fat or butter #a cup dried sifted crumbs #a_/b cup boiling water #a teaspoon salt #f pimolas #d teaspoon mustard ,soak beans over night in cold water1 and drain2 cover with boiling water1 add onion and carrot1 and cook until beans are tender2 drain1 and put through the food chopper with carrot and onion2 add crumbs1 seasonings1 egg1 and sausage fat melted in boiling water2 add pimolas cut in small pieces1 mix well1 pack in a greased bread pan1 and bake in a moderate oven half an hour4 ,serve with ,tomato ,sauce 7see ,no4 #bjc74 #bej4--;,,baked ,,cabbage ,cut a small white cabbage in inch pieces1 soak in cold water half an hour1 and drain2 parboil ten minutes1 place in greased baking dish1 cover with one cup of ,white ,sauce 7see ,no4 #bjg71 and one-half cup of ,buttered ,crumbs 7see ,no4 #dgb72 bake in a moderate oven half an hour4 #bea4--;,,cabbage ,,cooked ,,in ,,milk ,put a small white cabbage through the food chopper1 using the coarse cutter2 soak in cold water half an hour1 drain1 cover with equal parts of milk and water1 and cook uncovered about twenty-five minutes1 or until cabbage is tender4 ,season with salt and pepper4 #beb4--;,,braised ,,celery #a quart celery cut in #b-;inch lengths #b tablespoons flour #b tablespoons bacon fat #b cups stock #a tablespoon grated onion ,cook celery1 bacon fat1 and onion in the frying pan for ten minutes2 dredge with flour1 put in baking dish1 add stock 7first rinsing frying pan with a little of it71 cover1 and bake in a moderate oven an hour and a half4 ,serve on toast4 ,add salt to stock if necessary4 #bec4--;,,creamed ,,celery ,,root 7,celeriac7 ,,with ,,cheese ,peel celery root1 cut in half-inch cubes1 and cook until tender in boiling salted water1 to which a tablespoon of vinegar has been added4 ,to three cups of root add one and one-half cups of ,white ,sauce 7see ,no4 #bjg72 put into a baking dish1 sprinkle with a third of a cup of grated cheese1 and place in a hot oven until cheese melts4 ,celery may be used in place of celery root4 #bed4--,,southern ,,corn ,,pudding #a tablespoon bacon fat #a egg well beaten #a_/b green pepper chopped #a cup milk #a slice onion chopped #a_/b teaspoon salt #a can corn chopped #a_/d teaspoon paprika #b tablespoons dried bread crumbs #b slices bacon chopped fine ,cook pepper and onion in bacon fat five minutes2 add corn1 crumbs1 egg1 milk1 and seasonings2 pour into a greased baking dish1 sprinkle with the chopped bacon1 and bake in a slow oven until firm1 or about twenty-five minutes4 #hee4--;,,cucumbers ,,sauteed ,peel two cucumbers1 cut in halves crosswise1 slice in one-third-inch slices lengthwise1 and soak in salted water for one hour2 drain1 dry1 dip in flour seasoned with salt and pepper1 and saute in hot fat until brown4 ,serve on toast4 #bef4--;,,carrots ,,sauteed ,select very small carrots2 wash1 scrape1 and cook until tender in boiling salted water4 ,drain1 dredge with flour1 and saute in fat until brown4 #beg4--;,,carrots ,,vinaigrette #d cups carrots cut in half-inch cubes #c_/d cup brown sugar #a_/b cup vinegar #a tablespoon shortening ,cook carrots in boiling salted water until tender1 and drain2 heat vinegar1 sugar1 and shortening to the boiling point1 add carrots1 and cook slowly half an hour1 stirring occasionally4 #beh4--;,,baked ,,egg ,,plant #a small egg plant #a_/d teaspoon paprika #a onion finely chopped #a_/b cup boiling water #a cup soft stale bread crumbs #b tablespoons butter #a teaspoon salt ,pare and slice egg plant1 cut into half-inch cubes1 soak in cold salted water half an hour1 and drain2 mix with onion1 crumbs1 and seasonings1 and put into a greased baking dish2 add boiling water1 dot over with butter1 and bake one hour in a moderate oven4 #bei4--;,,fried ,,egg ,,plant ,cut a small egg plant in one-third-inch slices2 pare2 cut each slice in quarters2 soak in cold salted water for half an hour2 drain2 season with pepper and salt1 dip in crumbs1 then in egg1 and then in crumbs again2 and fry in deep fat about three minutes4 ,or dip in flour and saute in butter4 #bfj4--;,,egg ,,plant ,,julienne ,cut egg plant in two-inch slices1 and pare2 cut into quarter-inch vertical slices1 and cut slices into quarter-inch strips2 soak in cold salted water for half an hour2 drain2 dry1 and fry in deep fat about three minutes4 #bfa4--;,,creamed ,,leeks ,cut off tops of two bunches of leeks1 and soak in cold water ten minutes2 drain1 and cook in boiling salted water about twenty minutes1 or until tender2 drain1 and serve with ,white ,sauce 7see ,no4 #bjg74 ,the tops may be used for flavoring soups4 #bfb4--,,onions ,,in ,,potato ,,nests #a quart small white onions #a_/h teaspoon pepper #a tablespoon butter #a tablespoon butter #f potatoes #a_/d cup hot milk #a_/c teaspoon salt #a tablespoon chopped parsley ,peel onions and cook in boiling salted water about one hour1 or until tender2 drain1 and add butter4 ,pare1 boil1 and mash potatoes1 season with pepper and salt1 add butter and hot milk1 and beat until light2 shape potato into small nests with a spoon1 or force through a bag and a rose tube4 ,fill with onions and sprinkle with parsley4 #bfc4--;,,green ,,peas 7,canned7 ,remove from can and rinse with cold water2 put in saucepan1 cover with cold water1 bring to boiling point1 and drain4 ,season with one-half teaspoon salt1 one-fourth teaspoon pepper1 one tablespoon butter1 and two tablespoons of milk4 #bfd4--,,peas ,,and ,,lettuce #a head lettuce #a tablespoon butter #a_/b cup stock or water #a tablespoon flour #c_/d teaspoon salt #a can peas #a_/h teaspoon pepper #a sprig mint #a teaspoon sugar ,wash lettuce1 drain1 and chop2 add stock and salt1 and simmer half an hour2 add pepper and sugar1 and thicken with butter and flour blended together2 add peas drained from their liquor1 and mint1 and simmer ten minutes4 ,remove mint before serving4 #bfe4--,,stuffed ,,green ,,peppers #f green peppers #a_/b cup tomatoes #b tablespoons bacon fat #a_/b teaspoon salt #a teaspoon grated onion #a_/d cup buttered crumbs #a cup cooked rice ,cut off one inch of the tops of peppers1 and chop the tops2 remove seeds and veins from peppers1 scald with boiling water1 and drain2 cook chopped pepper with onion in the bacon fat for five minutes2 add rice1 tomatoes1 and salt2 fill peppers1 cover with crumbs1 place in a baking dish or in individual ramekins1 and bake in a moderate oven half an hour4 #bff4--;,,boiled ,,potatoes ,wash potatoes1 pare as thin as possible1 remove the eyes1 and soak in cold water from fifteen minutes to one hour1 according to the age of the potato2 cook in boiling salted water about half an hour1 or until tender1 allowing one tablespoon of salt to two quarts of boiling water4 ,drain1 and dry on the back of the range or in the front of the oven with the door open4 ,serve very hot in an uncovered dish4 #bfg4--;,,baked ,,potatoes ,select medium-sized potatoes1 scrub well1 place in tin pan1 and bake in a hot oven for about forty minutes4 #bfh4--;,,creamed ,,potatoes #b cups raw potato balls #a cup ,white ,sauce 7see ,no4 #bjg7 or half-inch cubes #a teaspoon finely chopped parsley #a slice onion ,cook potatoes with the onion in boiling salted water until tender2 drain2 remove the onion1 mix with sauce1 and sprinkle with parsley4 ,if potato balls are used1 cover unused potato with water and save for soup4 #bfi4--,,potato ,,croutons ,cut potatoes in one-third-inch cubes1 rinse with cold water1 dry in a towel1 and fry about two minutes in deep fat4 #bgj4--;,,french ,,fried ,,potatoes ,wash and pare medium-sized potatoes1 cut in eighths lengthwise1 and soak in cold water for half an hour2 drain1 dry1 and fry in deep fat about seven minutes2 drain on soft paper1 and sprinkle with salt4 ,cook only one layer in the basket at a time4 #bga4--;,,hashed ,,brown ,,potatoes ,melt in the frying pan four tablespoons sausage fat1 beef drippings1 or other fat2 add two cups chopped boiled potatoes1 season1 and cook slowly twenty minutes1 or until well browned2 fold double1 and garnish with parsley4 #bgb4--,,lyonnaise ,,potatoes #d boiled potatoes #b tablespoons sausage fat #a_/b teaspoon salt #b slices onion finely chopped #a_/h teaspoon pepper ,cut potatoes in half-inch cubes1 and season with salt and pepper2 put fat in frying pan1 add onion1 and cook slowly for ten minutes2 add potatoes1 stir well1 and cook for ten minutes without browning4 #bgc4--,,pan-,,roasted ,,potatoes 7,franconia7 ,prepare potatoes as for boiling 7see ,no4 #bff71 boil ten minutes1 drain1 and cook in roasting pan with meat about forty minutes2 baste often with fat in pan4 #bgd4--,,scalloped ,,potatoes ,,with ,,cheese ,wash and pare four potatoes1 cut in very thin slices1 put half of them in a greased baking dish2 dredge with flour1 sprinkle with salt1 pepper1 and two tablespoons grated cheese2 repeat2 cover with hot milk1 and bake in a moderate oven one hour1 or until potatoes are tender4 ,very old potatoes should not be used in this way4 #bge4--,,scalloped ,,potatoes ,,with ,,peppers ,,and ,,cheese #a quart half-inch potato cubes #a_/b teaspoon salt #a onion chopped #a_/b teaspoon paprika #b tablespoons bacon fat #b canned red peppers #d tablespoons flour #a_/b cup grated cheese #b cups hot milk #a_/b cup buttered crumbs ,cook potatoes and onion in boiling salted water twenty minutes1 and drain2 melt bacon fat1 add flour1 and blend well2 add milk and stir until smooth2 add salt1 paprika1 peppers chopped1 and cheese2 mix with potatoes2 turn into a greased baking dish1 cover with ,buttered ,crumbs 7see ,no4 #dgb71 and bake fifteen minutes1 or until brown4 #bgf4--,,stuffed ,,potatoes ,,with ,,cheese ,,and ,,bacon #d large potatoes #a_/d teaspoon paprika #d tablespoons grated cheese #a_/d cup hot milk #c_/d teaspoon salt #d slices bacon ,wash potatoes and bake in a hot oven forty-five minutes2 cut in halves lengthwise1 remove potato1 and force through potato ricer2 add cheese1 seasonings1 and hot milk1 beat vigorously1 and refill potato skins2 place half a slice of bacon on top of each1 and put on the upper grate of a hot oven until bacon is crisp4 #bgg4--,,stuffed ,,potatoes ,,with ,,nuts ,,and ,,cheese #d hot baked potatoes #a_/b tablespoon butter #a_/d cup nuts chopped fine #a_/b teaspoon salt #a_/d cup grated cheese #a_/d teaspoon pepper #a_/d cup milk ,butter and paprika ,cut potatoes in halves1 lengthwise1 remove potato1 and mash2 add nuts1 cheese1 milk1 butter1 and seasonings1 and beat until very light2 refill shells1 heaping mixture in the center1 make a slight depression with spoon1 put in a small bit of butter1 sprinkle with paprika1 and brown in a hot oven4 #bgh4--;,,french ,,fried ,,sweet ,,potatoes ,cut cold boiled sweet potatoes into eighths lengthwise1 fry in deep fat until brown1 drain on soft paper1 and sprinkle with salt4 #bgi4--;,,glazed ,,sweet ,,potatoes ,cut cooked sweet potatoes in one-third-inch slices lengthwise1 put in a greased dripping pan1 brush with melted butter or drippings1 sprinkle thickly with brown sugar1 and bake in a hot oven until glazed with melted sugar4 #bhj4--,,sweet ,,potato ,,custard #c cooked sweet potatoes #a_/d nutmeg grated #b eggs #a_/d cup brown sugar #a_/c teaspoon salt #a quart milk ,force potatoes through a ricer2 beat the eggs and milk with potato2 add other ingredients1 pour into buttered baking dish or cups1 and bake in a slow oven until firm4 #bha4--,,stuffed ,,sweet ,,potatoes #c medium-sized baked sweet potatoes #a tablespoon butter #a_/b teaspoon salt #a_/d cup milk #a_/h teaspoon pepper ,powdered sugar ,cut baked potatoes in halves lengthwise2 mash potatoes1 add salt1 pepper1 butter1 and milk1 and beat well2 fill potato shells lightly1 sprinkle thickly with sugar1 and bake in a hot oven until brown4 ,sliced marshmallows may be used instead of sugar4 #bhb4--;,,creamed ,,salsify 7,oyster ,plant7 ,cut off the tops of a bunch of salsify2 scrape1 cut in quarter-inch slices1 and keep white by putting in cold water with a tablespoon of vinegar in it until ready to cook2 drain2 cook in boiling salted water about twenty-five minutes1 or until tender2 drain1 and mix with one cup of ,white ,sauce 7see ,no4 #bjg74 #bhc4--,,spinach ,pick over spinach1 and wash well in several waters2 put in kettle without water1 cover1 and cook about half an hour1 or until tender2 chop fine and season with salt1 pepper1 and butter4 ,a thin slice of fat salt pork or a tablespoon of bacon fat may be cooked with spinach if preferred4 ,in that case1 omit butter4 ,or cook in ham or corned beef stock1 drain1 and season only with pepper4 ,garnish with thin slices of hard-cooked egg1 or sprinkle with the yolk of egg pressed through a sieve4 #bhd4--;,,baked ,,winter ,,squash ,cut half a small squash into four pieces1 scrape out seeds and stringy part1 put in a pan1 shell side up1 and bake in a hot oven about forty minutes4 ,remove from shell with a spoon1 press through a sieve1 season with salt1 pepper1 and butter1 and serve4 ,or put in a greased baking dish1 cover with ,buttered ,crumbs 7see ,no4 #dgb71 and bake until crumbs are brown4 #bhe4--,,plymouth ,,succotash #a_/b cup dried ,lima beans #a_/h teaspoon pepper ,corned beef stock #c_/d cup corned beef cut in small pieces #a_/b can corn ,soak beans over night1 drain1 cover with cold water1 and cook one hour2 drain1 cover with stock1 and cook until tender2 add corn1 pepper1 and meat1 and simmer ten minutes4 ,add salt if necessary4 ,any stock or left-over bits of meat may be used4 #bhf4--;,,baked ,,tomatoes ,cut four tomatoes in halves crosswise1 sprinkle with salt and pepper1 and cover with buttered crumbs2 bake in a hot oven about twenty minutes1 and serve with ,mustard ,pickle ,sauce 7see ,no4 #bjj7 or cooked salad dressing4 #bhg4--,,tomato ,,custard #a can tomatoes #d cloves #a cup water #a_/b bay leaf #a-a_/d teaspoons salt #b tablespoons sugar #a_/d teaspoon pepper #a_/d cup cracker dust #b slices onion #b eggs ,simmer tomatoes1 water1 and seasonings for fifteen minutes1 and press through a sieve2 add crumbs and slightly beaten eggs1 and bake in greased custard cups about twenty minutes1 or until firm2 turn out on platter and pour ,cheese ,sauce 7see ,no4 #ahh7 around them4 #bhh4--;,,fried ,,green ,,tomatoes ,wipe tomatoes1 cut in thick slices1 season with salt and pepper1 dip first in flour1 then in egg1 then in crumbs1 and fry in deep fat until brown4 ,or season1 dip in flour only1 and saute in butter4 #bhi4--,,stewed ,,tomatoes #a can tomatoes1 or #a_/d teaspoon pepper #f ripe tomatoes #a_/d teaspoon soda #a teaspoon salt #a tablespoon butter #a teaspoon sugar #a_/b cup bread crust crumbs ,put tomatoes in a stew pan2 if fresh tomatoes are used1 scald1 peel1 and cut in pieces4 ,add seasonings1 except pepper1 and cook slowly for thirty minutes2 add butter and crumbs just before serving4 #bij4--,,stuffed ,,tomatoes ,select six medium-sized tomatoes2 cut a thin slice from the top of each1 and remove the pulp2 rub slices through a sieve1 and add to pulp2 add one cup soft stale bread crumbs1 one teaspoon salt1 one teaspoon ,worcestershire sauce1 and one tablespoon tomato ketchup2 mix well1 fill tomatoes1 cover with ,buttered ,crumbs 7see ,no4 #dgb71 and bake in a moderate oven half an hour4 #bia4--;,,creamed ,,white ,,turnips ,cook two cups of half-inch cubes of white turnip in boiling salted water half an hour1 or until tender2 drain1 and mix with one cup of ,white ,sauce 7see ,no4 #bjg74 #bib4--,,vegetable ,,hash #b cups cooked cabbage #a_/h teaspoon pepper #a cup cooked potatoes #a teaspoon salt #a cup cooked turnips #b tablespoons beef drippings #a cup cooked beets #a_/c cup stock or water #a tablespoon grated onion ,mix vegetables and seasonings2 melt fat in frying pan1 add vegetables and stock2 cook slowly half an hour4 ,fold1 and serve on a hot dish4 ,if vegetables are left from a boiled dinner1 omit salt4 ,,footnotes3 #h ,for cooking common vegetables for which recipes are not given in this chapter1 see ,time ,table for ,cooking 7page #bdj74 ,,chapter ,,xiv ,,cereals1 ,,macaroni1 ,,and ,,rice #bic4--;,,corn ,,meal ,,mush #c-a_/b cups boiling water #a cup fine corn meal #a teaspoon salt ,add meal to boiling salted water by sifting it slowly through the fingers1 while stirring rapidly with the other hand4 ,boil for ten minutes1 and cook over hot water for two hours4 ,serve hot as a cereal4 ,or pour into one-pound baking powder boxes to cool2 slice1 dip in flour1 and saute in butter2 or dip in egg and crumbs1 and fry in deep fat4 ,serve either for breakfast1 or as an accompaniment to roast pork1 or1 with sirup1 for dessert4 #bid4--,,steamed ,,hominy #d cups boiling water #a cup fine hominy #a teaspoon salt ,put salt and boiling water in top of double boiler1 place in direct contact with range1 sift in hominy slowly1 and boil for ten minutes1 stirring often2 cover1 and cook over hot water two hours4 #bie4--,,scalloped ,,macaroni ,,and ,,cheese #a-a_/b cups elbow macaroni #a_/b cup cheese cut fine #a onion #a_/d teaspoon mustard #a cup ,white ,sauce 7see ,no4 #bjg7 #a_/c cup ,buttered ,crumbs 7see ,no4 #dgb7 ,cook macaroni and onion in boiling salted water until tender1 and drain2 remove onion1 add cheese and mustard to sauce and mix with macaroni2 turn into a greased baking dish1 cover with crumbs1 and bake in a moderate oven until crumbs are brown4 #bif4--,,noodle ,,paste #a egg #a_/d teaspoon salt #a tablespoon water ,bread flour ,beat egg slightly1 add water1 salt1 and flour enough to make a very stiff dough2 knead well for three minutes1 adding flour if necessary4 ,roll out as thin as possible2 cut in fancy shapes with small vegetable cutter2 or roll like a jelly roll and cut thin slices from the end4 ,cook in soup1 or in boiling salted water4 ,if served as a vegetable1 season with butter1 salt1 and pepper1 or serve with ,white ,sauce 7see ,no4 #bjg74 #big4--,,noodle ,,balls 7for ,soup7 ,roll ,noodle ,paste 7see ,no4 #bif7 very thin1 fold double1 and cut with small round vegetable cutter1 or end of pastry tube2 fry in deep fat until puffed into balls4 ,drain on soft paper4 #bih4--,,scotch ,,oatmeal #d cups boiling water #a cup oatmeal #a teaspoon salt ,put water and salt in top of double boiler1 place in direct contact with range1 sift in oatmeal slowly1 and boil for five minutes1 stirring often2 cover1 and cook over hot water four hours1 or cook on back of range over night4 #bii4--,,polenta ,,with ,,cheese #b cups boiling water #a cup corn meal #b cups milk #a cup cheese grated1 or soft cheese cut fine #a teaspoon salt ,heat water and milk to the boiling point1 add salt1 and sift in corn meal very slowly4 ,cook over hot water two hours1 or put into a fireless cooker for three hours4 ,when cooked1 add cheese1 pour into a shallow pan until half an inch thick4 ,when cold1 cut into two-inch squares1 dip in crumbs1 then in egg1 and then again in crumbs1 and fry in deep fat4 ,or roll in flour and saute in butter4 ,mustard1 cayenne1 ,worcestershire sauce1 etc41 may be added if desired4 #cjj4--,,polenta ,,with ,,dates ,prepare recipe for ,polenta with ,cheese 7see ,no4 #bii71 using in place of the cheese one and a half cups of dates1 which have been washed1 stoned1 and cut in pieces4 ,serve hot as a cereal or dessert1 or in any way in which mush is served4 ,cooked dried peaches1 apricots1 prunes1 or figs may be substituted for dates4 #cja4--;,,french ,,fried ,,polenta ,prepare recipe for ,polenta with ,cheese 7see ,no4 #bii72 pour into a shallow pan until two-thirds of an inch thick2 cool2 cut into strips about three inches long2 dip first in crumbs1 then in egg1 and then again in crumbs2 and fry in deep fat4 #cjb4--,,spanish ,,polenta #d cups boiling water #a green pepper #a teaspoon salt #a cup corn meal #a onion #a cup cheese cut fine ,add salt to boiling water2 add onion and pepper chopped fine2 sift in corn meal very slowly1 stirring all the time4 ,cook over hot water for two hours2 add cheese1 and serve hot with ,tomato ,sauce 7see ,no4 #bjc74 #cjc4--;,,baked ,,rice ,,and ,,ham #a_/b cup rice #a_/b cup cooked ham finely chopped #b-a_/b cups stock or water #a tablespoon onion finely chopped #b cups milk #b tablespoons carrot finely chopped ,wash rice1 place in greased baking dish2 add liquid1 ham1 vegetables1 and salt if necessary4 ,bake slowly for three hours1 stirring occasionally during the first hour4 ,ham stock or corned beef stock may be used1 and any cooked meat substituted for ham4 ,serve with boiled spinach or dressed lettuce4 #cjd4--;,,boiled ,,rice ,wash one cup rice1 and add slowly to two quarts of boiling salted water1 allowing one tablespoon of salt2 cook until tender1 pour into strainer1 rinse with boiling water1 and put in oven or on back of range for a few minutes1 until the grains separate4 ,very old rice is improved by soaking in cold water for an hour or two before cooking4 ,corned beef or ham stock may be used in place of salted water4 #cje4--,,rice ,,and ,,coconut ,,loaf #b cups cooked rice #a_/d teaspoon paprika #a cup stewed and strained tomatoes #a_/d teaspoon mustard #a tablespoon grated onion #a can grated coconut #b teaspoons salt #b tablespoons melted bacon fat #a egg slightly beaten ,mix all ingredients except the bacon fat2 put into a deep greased pan1 cover with bacon fat1 and bake in a slow oven one hour4 #cjf4--,,risotto #a_/b cup rice #a onion chopped #a cup boiling water #a green pepper chopped #a teaspoon salt #a_/b can tomatoes #c tablespoons bacon fat #a_/d teaspoon paprika ,cook rice with boiling water and salt in top of double boiler twelve minutes1 cook onion and pepper in bacon fat ten minutes1 stirring often2 add tomatoes and paprika1 mix with rice1 and cook forty-five minutes4 #cjg4--,,steamed ,,samp #a_/b cup samp #c_/d teaspoon salt #b-a_/b cups boiling water ,wash samp1 soak over night in cold water1 and drain2 put boiling water and salt in top of double boiler1 and place directly on the range2 add samp slowly1 and boil five minutes2 place over hot water and cook for four hours4 #cjh4--;,,corn ,,meal ,,and ,,beef ,,scrapple #c-a_/b cups corned beef stock #a cup corned beef cut in small pieces #a cup corn meal ,cook meal in stock as directed in ,corn ,meal ,mush 7see ,no4 #bic71 add meat1 and pour into a deep bread pan2 when cold1 either slice and serve cold1 or dip in flour and saute in butter1 or dip in crumbs1 then in egg1 and then again in crumbs1 and fry in deep fat4 ,if stock is very salt1 dilute with water or milk4 ,any kind of stock or meat may be used in place of corned beef4 #cji4--,,wheat ,,and ,,sausage ,,scrapple #c-c_/d cups boiling water #a cup ,cream of ,wheat #a teaspoon salt #a_/b pound link sausage ,stir wheat slowly into boiling salted water1 cook five minutes1 place over hot water1 and cook half an hour4 ,cook sausages in frying pan until brown1 cut into half-inch pieces1 add to mush1 and pour into deep pan to cool4 ,serve sliced cold1 sauteed1 or fried4 #caj4--;,,baked ,,spaghetti ,,and ,,ham #b cups cooked spaghetti #a-a_/b cups ,white ,sauce 7see ,no4 #bjg7 #c_/d cup cooked ham finely chopped #b tablespoons tomato ketchup #a hard-cooked egg chopped #a_/b cup ,buttered ,crumbs 7see ,no4 #dgb7 ,put half of spaghetti into a greased baking dish2 mix ham and egg1 and add half of it to spaghetti2 mix sauce and ketchup1 and pour half of it over ham2 repeat2 cover with crumbs1 and bake in a hot oven about fifteen minutes4 #caa4--;,,creole ,,spaghetti #b cups spaghetti broken in #b-;inch pieces #a cup tomatoes #a onion chopped fine #a_/b teaspoon salt #a green pepper chopped fine #a_/b teaspoon paprika #c tablespoons bacon fat ,cook spaghetti in boiling salted water until tender1 and drain2 cook onion and pepper in bacon fat for ten minutes1 stirring often2 add tomatoes and seasonings1 put in top of double boiler1 add spaghetti1 and cook half an hour4 ,macaroni may be used in place of spaghetti4 #cab4--;,,italian ,,spaghetti #b cups spaghetti broken in #b-;inch pieces #a_/b bay leaf #a_/b onion #a can condensed tomato soup #d cloves #a_/d cup grated cheese ,cook spaghetti in boiling salted water with the onion1 cloves1 and bay leaf until tender2 drain1 remove onion1 cloves1 and bay leaf2 add soup and cheese1 and heat to boiling point4 ,one-half can tomatoes seasoned1 stewed until thick1 and pressed through a sieve1 may be used in place of soup4 ,macaroni may be used in place of spaghetti4 ,,chapter ,,xv ,,croquettes ,,and ,,fritters#i #cac4--,,to ,,clarify ,,fat ,melt fat1 add one pared and sliced raw potato1 a pinch of soda1 and a tablespoon of water2 heat slowly1 and cook until fat stops bubbling2 strain through double cheesecloth4 #cad4--,,to ,,try ,,out ,,fat ,cut any surplus fat into pieces1 put into double boiler1 cover1 cook slowly until fat is extracted1 and strain through double cheesecloth4 #cae4--;,,crumbs ,,for ,,fried ,,food ,dry left-over bits of bread in a slow oven1 put through food chopper1 using finest cutter1 and sift through a coarse sieve4 ,keep in covered jars4 #caf4--;,,egg ,,for ,,dipping ,,fried ,,food ,break egg into a soup plate or similar shallow dish1 beat enough to mix yolk and white1 and add one-fourth cup of cold water or one-third cup of milk4 ,coat food thoroughly to prevent soaking fat4 #cag4--;,,cheese ,,balls #a-a_/b cups cheese cut fine #a_/d teaspoon mustard #a tablespoon flour #a_/d teaspoon paprika #a_/d teaspoon salt ,whites of #b eggs beaten stiff ,mix in order given1 shape in balls about one inch in diameter1 roll in sifted crumbs1 and fry in deep fat until brown4 ,drain on soft paper1 and serve hot4 ,serve with the salad course or as a savory4 #cah4--;,,cheese ,,croquettes #c tablespoons shortening #a_/d teaspoon paprika #a_/c cup bread flour #a_/d teaspoon mustard #a cup hot milk ,few grains cayenne #a_/d teaspoon salt #a cup cheese cut fine ,melt shortening1 add flour2 add hot milk1 and stir until smooth and thick2 add seasonings and cheese1 and pour into a shallow dish to cool4 ,shape into small pyramids1 roll in sifted crumbs1 dip in egg1 and again in crumbs1 and fry in deep fat until brown4 ,serve immediately4 #cai4--;,,fish ,,croquettes #b cups cold flaked fish ,salt and cayenne #a tablespoon lemon juice #a cup ,croquette ,sauce 7see ,no4 #aib7 ,few drops onion juice ,use remnants of baked or boiled fish1 sprinkle with lemon and onion juice1 dust lightly with salt and cayenne1 and mix with sauce4 ,when cold1 shape into small croquettes or cutlets1 dip in crumbs1 egg1 and again in crumbs1 and fry in hot deep fat one minute4 #cbj4--,,meat ,,croquettes ,to two cups of cooked meat cut in small pieces add one teaspoon of ,worcestershire sauce and a few drops of onion juice2 mix with one cup of ,croquette ,sauce 7see ,no4 #aib7 and put on ice until cold4 ,shape into small croquettes or cutlets1 roll in crumbs1 dip in egg1 and again in crumbs1 and fry in hot deep fat4 ,any left-over meat may be used4 #cba4--,,potato ,,and ,,bean ,,croquettes #b cups cold baked beans #a tablespoon ,worcestershire or #a cup mashed potato ,brand's ,a #a sauce #a_/d teaspoon paprika ,salt if needed ,press beans through a sieve1 add potato and seasonings1 mix well1 and shape into small pyramids4 ,roll in crumbs1 dip in egg1 roll in crumbs again1 and fry in hot deep fat4 ,drain on soft paper1 and serve with ,tomato ,sauce 7see ,no4 #bjc74 #cbb4--,,rice ,,croquettes #a egg slightly beaten #a teaspoon ,worcestershire sauce #a_/d teaspoon salt #b tablespoons cold water #a_/d teaspoon onion juice #b cups cooked rice #a tablespoon tomato ketchup ,mix in order given2 shape into small pyramids1 dip in crumbs1 egg1 and again in crumbs1 and fry in hot deep fat4 #cbc4--,,rice ,,and ,,raisin ,,croquettes #a_/b cup rice #a cup hot milk #a cup boiling water #a tablespoon butter #a teaspoon salt #b tablespoons sultana raisins ,wash rice1 stir into boiling salted water1 and boil five minutes1 add milk1 butter1 and raisins1 and cook over hot water about twenty-five minutes1 or until rice is tender4 ,shape into small pyramids1 dip in egg and crumbs1 and fry in hot deep fat4 ,serve with ,currant ,jelly ,sauce 7see ,no4 #fjh7 or ,lemon ,sauce 7see ,no4 #fac74 #cbd4--,,salmon ,,and ,,potato ,,croquettes ,rinse a can of salmon with boiling water1 and separate into flakes2 mix with two cups of hot1 well-seasoned mashed potatoes1 and a tablespoon of finely chopped mixed pickles4 ,shape into small croquettes1 dip in crumbs1 egg1 and then in crumbs again1 and fry in hot deep fat one minute4 #cbe4--,,sliced ,,apple ,,fritters #a cup flour #a egg well beaten #a_/d teaspoon salt #a_/b cup cold water #a tablespoon sugar #c tart apples ,mix and sift flour1 salt1 and sugar2 add egg and water1 and beat well2 pare1 core1 and cut apples into half-inch slices2 dip in batter until well coated1 and fry in hot deep fat2 drain on soft paper1 and dust with powdered sugar4 ,serve with roast pork or sausage1 or serve with a liquid sauce as an entree or a dessert4 #cbf4--;,,banana ,,fritters #a cup flour #a egg well beaten #a-a_/b teaspoons baking powder #a_/d cup cold water #a_/d teaspoon salt #b bananas #a tablespoon powdered sugar ,mix and sift dry ingredients1 add egg and water1 and beat well2 press bananas through a sieve1 add to batter1 and drop from a tablespoon into hot deep fat2 drain on soft paper1 dust with powdered sugar1 and serve with ,currant ,jelly ,sauce 7see ,no4 #fjh71 or ,lemon ,sauce 7see ,no4 #fac71 either as an entree or as a dessert4 #cbg4--;,,corn ,,fritters #a can corn #a teaspoon salt #a_/b cup dried and sifted crumbs #a teaspoon baking powder #a egg well beaten #a tablespoon flour #a_/b cup milk ,chop the corn1 and add other ingredients in order given4 ,drop from a tablespoon into hot deep fat and fry until brown4 ,or saute in a hot greased frying pan4 #cbh4--;,,cranberry ,,fritters #a egg well beaten #a cup flour #a_/d teaspoon salt #a-a_/b teaspoons baking powder #b tablespoons sugar #a_/b cup chopped cranberries #a_/d cup water ,mix in order given2 drop from a tablespoon into hot deep fat1 cook about three minutes1 drain on soft paper1 and dredge with powdered sugar4 #cbi4--,,rice ,,and ,,currant ,,fritters #a cup flour #a egg well beaten #a-a_/b teaspoons baking powder #a_/c cup cold water #a_/c teaspoon salt #a cup cooked rice #b tablespoons sugar #b tablespoons washed currants #a_/d teaspoon nutmeg ,mix and sift dry ingredients2 add egg and water1 and beat well2 add rice and currants1 and drop from a tablespoon into hot deep fat2 drain on soft paper1 and serve with ,currant ,jelly ,sauce 7see ,no4 #fjh71 ,orange ,marmalade ,sauce 7see ,no4 #faf71 or ,lemon ,sauce 7see ,no4 #fac74 #ccj4--,,salmon ,,fritters #a-a_/c cups flour #b_/c cup water #a_/d teaspoon salt #a_/d teaspoon paprika #b teaspoons baking powder #a_/d teaspoon onion juice #a egg well beaten #a_/b can salmon chopped fine ,sift flour1 salt1 and baking powder2 add egg1 water1 and seasonings1 and beat well2 add salmon1 and drop from a tablespoon into hot deep fat2 cook until brown1 drain on soft paper1 and serve with ,sauce ,tartare 7see ,no4 #bjb7 or ,tomato ,sauce 7see ,no4 #bjc74 #cca4--;,,doughnuts #b cups flour #a_/b cup sugar #b-a_/b teaspoons baking powder #a egg well beaten #c_/d teaspoon salt #a_/b cup milk #a_/b teaspoon nutmeg #a tablespoon melted shortening ,mix and sift dry ingredients2 add egg1 milk1 and shortening1 and mix well2 chill1 and roll out on a floured board until half an inch thick2 cut1 and fry in hot deep fat4 ,a little more flour may be necessary1 but the dough should be as soft as can be handled easily4 #ccb4--,,small ,,tea ,,doughnuts ,follow recipe for ,doughnuts 7see ,no4 #cca71 roll mixture very thin1 cut with a two-inch doughnut cutter1 fry1 and dust with powdered sugar4 ,or fry the cut-out centers of large doughnuts1 and roll in powdered sugar4 #ccc4--;,,fried ,,jam ,,cakes ,roll doughnut mixture very thin1 and cut with a three-inch cookie cutter2 put a teaspoon of jam on one half1 moisten the edges with water1 fold double1 press edges firmly together1 and fry in hot deep fat4 ,dust with powdered sugar4 ,,footnotes3 #i ,see ,temperatures for ,frying 7page #bdb74 ,,chapter ,,xvi ,,salads ,,and ,,salad ,,dressings #ccd4--;,,cooked ,,salad ,,dressing #a-a_/b cups hot milk #b tablespoons sugar #b beaten eggs #b teaspoons mustard #a tablespoon salt ,dash of cayenne #c tablespoons flour #a_/b cup hot vinegar ,mix dry ingredients1 add to egg1 and stir into the hot milk2 add vinegar slowly1 and cook over hot water for ten minutes1 stirring constantly at first4 ,cool1 put into a preserve jar1 cover1 and keep in a cool place4 ,whipped cream may be added1 if desired1 before using4 ,allow one cup for the whole recipe4 ,two tablespoons of melted butter or salad oil may be added1 but recipe is very good without either4 #cce4--;,,cooked ,,salad ,,dressing 7,evaporated ,milk7 #a_/b teaspoon salt #a beaten egg #a teaspoon mustard #a tablespoon melted butter #a-a_/b teaspoons sugar #a_/c cup evaporated milk #a-a_/b teaspoons flour #b_/c cup hot water ,few grains cayenne #a_/d cup vinegar ,mix in order given1 and cook over hot water for ten minutes1 stirring constantly at first4 #ccf4--;,,currant ,,jelly ,,dressing #a_/d cup currant or any other tart jelly ,juice of #a_/b lemon #b tablespoons candied ginger chopped ,dash of cayenne #d tablespoons oil ,melt the jelly1 add ginger1 cool slightly2 add oil1 lemon juice1 and cayenne4 #ccg4--;,,devilled ,,ham ,,dressing #a egg #a_/d teaspoon salt #a small can devilled ham #a_/h teaspoon pepper #a_/b cup vinegar #a_/d teaspoon mustard #a_/d cup water #a_/d teaspoon cornstarch ,beat egg1 add ham1 vinegar1 and water2 mix salt1 pepper1 mustard1 and cornstarch2 add to ham mixture2 and cook over hot water ten minutes4 #cch4--;,,french ,,dressing #b_/c cup oil #a_/b teaspoon pepper #a_/c cup vinegar #a_/d teaspoon mustard #a-a_/d teaspoons salt #a teaspoon powdered sugar ,put the ingredients in a pint preserve jar2 fasten the cover1 chill1 and shake well before using4 ,keep in the ice-box and use as needed4 ,for use with fruit salad1 omit mustard4 ,curry1 ,brand's ,a #a sauce1 ,worcestershire sauce1 tomato ketchup1 or similar condiments may be added in small amounts to vary the flavor4 #cci4--,,mayonnaise ,,dressing ,yolk of #a egg #a_/b teaspoon paprika #a teaspoon salt #a cup salad oil #a_/b teaspoon powdered sugar #b tablespoons vinegar #a teaspoon mustard #a tablespoon lemon juice ,beat the egg yolk2 add the seasonings2 add oil1 a few drops at a time1 until mixture thickens2 mix vinegar and lemon juice1 and add in small quantities1 alternating with the oil2 as the oil thickens the dressing1 dilute with the acid1 leaving the finished dressing thick4 ,it is important to have ingredients and utensils cold4 #cdj4--,,potato ,,mayonnaise #a_/b cup mashed potatoes #a_/b teaspoon ,worcestershire sauce #b tablespoons oil #a_/d teaspoon salt #c tablespoons vinegar #a_/d teaspoon mustard #a teaspoon horseradish #a_/d teaspoon sugar ,mix in order given and serve with vegetable salad or cold meat4 #cda4--,,russian ,,dressing ,to ,mayonnaise ,dressing 7see ,no4 #cci7 add one-third cup of thick chili sauce4 ,cooked salad dressing may be used in place of mayonnaise4 #cdb4--,,sour ,,cream ,,dressing #a_/b cup sour cream #a teaspoon powdered sugar #a_/d teaspoon salt #c tablespoons chili sauce ,beat cream until stiff2 add salt1 sugar1 and chili sauce4 #cdc4--,,quick ,,mayonnaise #c tablespoons butter #a_/b teaspoon sugar #a_/b teaspoon salt #c tablespoons oil #a_/b teaspoon mustard #a tablespoon vinegar #a_/d teaspoon paprika #a egg ,cream butter1 add seasonings1 and when well mixed add oil all at once2 mix well1 add vinegar2 mix well1 add the well-beaten egg yolk1 and fold in the stiffly beaten white of egg4 ,do not chill4 #cdd4--,,uncooked ,,salad ,,dressing 7,condensed ,milk7 #b eggs beaten #a-a_/b teaspoons salt #a can condensed milk #a-a_/b teaspoons mustard #a_/d cup melted butter ,dash of cayenne #a cup vinegar ,mix1 and beat with egg beater until thickened4 #cde4--;,,chicken ,,salad #b cups cold cooked chicken ,lettuce #b cups celery cut fine #a hard-cooked egg ,salad dressing ,cut remnants of chicken in small pieces and mix with celery and salad dressing2 arrange on lettuce leaves and garnish with dressing and egg thinly sliced4 ,cabbage and a little celery salt may be used in place of celery4 #cdf4--;,,coronado ,,salad #a can tuna fish ,cooked ,dressing 7see ,no4 #ccd7 #b cups shredded cabbage #b tablespoons tomato ketchup #a green pepper cooked and shredded ,flake fish2 shred cabbage very fine2 cut pepper in halves1 remove seeds1 cook in boiling water ten minutes1 and shred in inch lengths2 mix1 arrange on lettuce1 and dress with boiled dressing1 to which the ketchup has been added4 ,garnish with parsley or pimiento4 #cdg4--,,meat ,,and ,,potato ,,salad #a-a_/b cups cooked meat cut fine #a_/b teaspoon salt #a-a_/b cups cooked potato cut fine #b tablespoons finely chopped pickle #a_/b cup celery cut fine ,salad dressing ,mix in order given1 cover with dressing1 and garnish with sliced pickles and celery tops4 ,white cabbage may be used in place of celery4 #cdh4--,,salmon ,,salad #a can salmon #b finely chopped pickles #a cup cooked potato cubes ,cooked ,dressing 7see ,no4 #ccd7 #a cup shredded lettuce ,lettuce ,rinse salmon with boiling water1 and separate into flakes2 mix with potato1 lettuce1 and pickles1 arrange on lettuce1 and cover with dressing4 ,garnish with sliced hard-cooked egg and parsley4 #cdi4--,,shrimp ,,salad #a pint cooked shrimps #c_/d cup salad dressing #a cup chopped white cabbage #a head lettuce #b tablespoons capers ,clean shrimps and break in pieces1 reserving a few of the largest2 mix with cabbage1 capers1 and dressing1 and serve in lettuce nests4 ,garnish with whole shrimps4 ,canned shrimps may be used4 #cej4--,,tuna ,,fish ,,salad #a can tuna fish ,salad dressing #b cups cooked potato cubes ,lettuce #a_/b cup cooked beet ,flake tuna fish1 mix with potatoes cut into fine cubes1 and the beet cut into inch shreds2 arrange on lettuce or any crisp salad green2 and dress with ,cooked ,dressing 7see ,no4 #ccd7 or ,mayonnaise 7see ,no4 #cci74 #cea4--;,,baked ,,bean ,,salad #b cups cold baked beans #a cup ,cooked ,dressing 7see ,no4 #ccd7 #a cup cooked potato cubes #b tablespoons tomato ketchup #a_/b cup chopped cooked beet #b tablespoons chopped pickle ,mix beans1 potato1 and beets2 add ketchup and pickle to dressing1 mix with vegetables1 and serve on lettuce or any crisp salad green4 ,garnish with radishes4 #ceb4--;,,bermuda ,,onion ,,salad #f ,bermuda onions #a_/b bay leaf #b quarts boiling water ,small piece lemon peel #a dozen pepper corns ,lettuce #d cloves ,french ,dressing 7see ,no4 #cch7 #a_/b teaspoon salt ,peel and quarter onions1 and cook in boiling water with seasonings until tender2 drain1 cool1 arrange on lettuce1 and cover with dressing4 ,garnish with red radishes4 #cec4--;,,cabbage ,,and ,,beet ,,salad #c cups shredded cabbage #b tablespoons vinegar #c beets finely chopped #a_/d teaspoon white mustard seed #a_/d teaspoon salt ,cooked ,dressing 7see ,no4 #ccd7 ,mix cabbage1 beets1 salt1 vinegar1 and mustard seed2 arrange on small white cabbage leaves1 and dress with cooked dressing4 ,garnish with parsley4 #ced4--;,,cabbage ,,and ,,cranberry ,,salad #c cups finely shredded white cabbage #a_/b cup chopped cranberries #a_/b cup finely shredded celery ,mix with ,cooked ,dressing 7see ,no4 #ccd71 and garnish with celery tops and whole cranberries4 #cee4--;,,celery ,,root ,,salad #b cups ,creamed ,celery ,root 7see ,no4 #bec7 #a cup shredded white cabbage #a cup chopped apple ,mix1 and serve on lettuce with ,cooked ,dressing 7see ,no4 #ccd7 or ,mayonnaise ,dressing 7see ,no4 #cci74 #cef4--;,,dutch ,,potato ,,salad #f boiled potatoes #a_/d teaspoon celery seed #a_/b onion finely chopped #a_/d teaspoon white mustard seed #a teaspoon salt #a_/d cup bacon fat #a_/d teaspoon pepper #a_/b cup hot vinegar ,cut potatoes into half-inch cubes2 add onion1 salt1 pepper1 celery1 and mustard seed2 heat bacon fat1 add vinegar1 and pour over potatoes2 let stand until cold1 and serve on any crisp salad green4 ,garnish with pickled beet4 #ceg4--,,leek ,,salad ,cut leeks in half-inch slices and cook in boiling salted water until tender2 drain1 chill1 and serve on lettuce with ,french ,dressing 7see ,no4 #cch72 sprinkle with chopped parsley and paprika4 #ceh4--,,pepper ,,and ,,cabbage ,,salad #a_/b small white cabbage #a red pepper #a green pepper ,salad dressing ,shred cabbage into fine inch shreds2 remove seeds and veins from peppers1 and cut into fine shreds4 ,mix with dressing and arrange on small inner cabbage leaves4 ,garnish with parsley and strips of red pepper4 #cei4--,,potato ,,salad #f potatoes #a_/b teaspoon salt #a onion #a_/b teaspoon paprika #a_/b teaspoon celery seed ,salad dressing #a_/d teaspoon mustard seed ,pare potatoes1 cut in halves1 and cook in boiling salted water with the onion until tender2 cool1 cut in half-inch cubes1 add seasonings1 and mix with dressing4 ,cover with dressing1 and garnish with parsley1 red beets1 or cooked carrot4 ,devilled ,ham ,dressing 7see ,no4 #ccg7 is excellent with potato salad4 #cfj4--,,sweet ,,potato ,,salad #c cups of cooked sweet potato cubes #d tablespoons oil #a cup white cabbage or celery #a tablespoon ,worcestershire sauce finely chopped #a_/b teaspoon salt #b tablespoons vinegar ,mix and serve on heart cabbage leaves1 and garnish with parsley and pickles4 #cfa4--,,samoset ,,salad ,arrange lettuce in salad bowl1 cover with slices of pickled beets1 and sprinkle thickly with cottage cheese4 ,cover with dressing made of three tablespoons each of beet vinegar and oil1 one-fourth teaspoon salt1 and one-eighth teaspoon pepper4 #cfb4--,,spanish ,,salad #a head of lettuce #c tomatoes quartered #b cups of half-inch cubes of bread ,french ,dressing 7see ,no4 #cch7 #a ,spanish onion chopped fine #b sliced pickles #a cucumber sliced ,shred the coarser leaves of the lettuce1 and arrange in salad bowl on heart leaves2 cover with bread cubes1 sprinkle with onion1 add cucumber and tomatoes1 and pour ,french dressing over all4 ,garnish with pickles4 #cfc4--,,spanish ,,onion ,,and ,,tomato ,,salad #a head lettuce #a green pepper #d mild onions ,french ,dressing 7see ,no4 #cch7 #b ripe tomatoes ,wash and dry lettuce1 and arrange in salad bowl2 peel onions1 cut in very thin slices1 and put on lettuce2 peel and slice tomatoes1 and place on onions2 cut pepper in thin slices1 remove seeds and veins1 and place on tomatoes2 cover with ,french dressing1 and serve very cold with brown bread sandwiches4 #cfd4--,,tomato ,,jelly ,,salad #a can tomatoes #a_/h teaspoon soda #a_/b onion ,dash of cayenne #d cloves #a_/b bay leaf #a teaspoon salt #a_/b box gelatine #a teaspoon sugar #a_/b cup cold water ,cook tomatoes and seasonings for twenty minutes2 soak gelatine in cold water for a few minutes2 add to tomato1 and stir until dissolved2 press through a sieve1 and fill individual molds1 which have been garnished with a slice of hard-cooked egg4 ,serve on lettuce with any dressing preferred4 ,a small amount of clear jelly may be made by allowing mixture to drip through a jelly bag4 ,put into very small molds1 and use as a garnish for cold meat or salads4 ,the pulp left in the bag will make excellent soup4 #cfe4--,,vegetable ,,salad 7,cooked7 #a-a_/b cups potatoes ,french ,dressing 7see ,no4 #cch7 #a cup beets #a_/d teaspoon onion juice #c_/d cup white turnip #a bouillon cube #a_/b cup peas ,cut potatoes1 beets1 and turnips into half-inch cubes1 and mix with peas2 dissolve bouillon cube in one tablespoon of boiling water1 and add with onion juice to dressing4 ,arrange vegetables on any crisp salad green1 and pour dressing over them4 #cff4--;,,apple ,,and ,,mint ,,salad #b cups finely cut apple #d tablespoons oil #b tablespoons chopped mint ,few grains cayenne #b tablespoons lemon juice #a head lettuce ,few gratings lemon rind ,mix the mint1 lemon juice1 and rind1 cover1 and let stand for half an hour2 add oil and cayenne1 and pour over apple4 ,serve on lettuce and garnish with sprigs of mint4 #cfg4--;,,banana ,,and ,,apple ,,salad ,peel and slice three bananas2 pare1 core1 and slice four apples2 arrange on lettuce1 and cover with ,currant ,jelly ,dressing 7see ,no4 #ccf74 #cfh4--;,,banana ,,and ,,peanut ,,salad ,peel and scrape bananas1 cut crosswise into three pieces1 roll in finely chopped peanuts1 and serve on lettuce with ,french ,dressing 7see ,no4 #cch74 #cfi4--;,,bellevue ,,salad #a cup cottage cheese #a_/d cup ,french ,dressing 7see ,no4 #cch7 #a_/b cup peanut butter #a large red apple #a_/b teaspoon salt ,lettuce leaves ,mix cheese1 butter1 salt1 and dressing until well blended2 core apples1 cut in one-third-inch slices1 and cover each slice with cheese mixture forced through a rose tube2 arrange on lettuce1 and serve with ,french dressing4 #cgj4--;,,cream ,,cheese ,,salad ,force cream cheese through potato ricer1 arrange lightly on lettuce leaves1 and dress with a ,french ,dressing 7see ,no4 #cch71 to which two tablespoons of chili sauce have been added4 #cga4--;,,frozen ,,cream ,,cheese ,mash a cream cheese1 season with paprika and salt1 moisten with cream1 and beat until smooth2 pack into individual paper cases1 put into a tightly covered tin1 and pack in equal parts of salt and ice for three hours4 ,serve on lettuce with ,french ,dressing 7see ,no4 #cch71 and garnish with bits of currant jelly or ,mock ,bar-le-,duc ,currants 7see ,no4 #fff74 #cgb4--;,,jellied ,,waldorf ,,salad #a_/b package gelatine #a cup celery shredded #a_/b cup cold water #a_/b cup nut meats chopped #a cup boiling water ,lettuce #a_/d cup sugar #f pimolas sliced #a_/d cup lemon juice ,mayonnaise #b cups apple chopped ,soak gelatine in cold water five minutes1 add boiling water1 sugar1 and lemon juice2 chill until it begins to stiffen2 add apples1 celery1 and nuts2 turn into individual molds1 and chill4 ,serve on lettuce1 and garnish with pimolas and mayonnaise4 #cgc4--,,orange ,,and ,,cress ,,salad #a bunch water cress #d seedless oranges #a head romaine ,french ,dressing 7see ,no4 #cch7 ,pick over1 wash1 and dry cress2 wash and dry romaine1 and arrange in salad bowl2 peel and cut oranges in thin slices1 and arrange over romaine2 put cress around edge of bowl1 and cover all with ,french dressing made with lemon juice instead of vinegar4 #cgd4--,,pear ,,salad #e pears #a teaspoon ,jamaica ginger ,lettuce #a teaspoon powdered sugar #d tablespoons oil #a_/b teaspoon paprika #b tablespoons lemon juice ,pare1 quarter1 and core fruit2 wash and dry lettuce2 shred finely the outer leaves1 and arrange on the heart leaves2 cut quarters of pears lengthwise1 place on lettuce1 and cover with dressing made of oil1 lemon juice1 and seasonings4 ,the pears should not be too ripe4 #cge4--,,pineapple1 ,,cheese1 ,,and ,,date ,,salad ,for each person allow two lettuce leaves1 one slice of pineapple1 and three dates stuffed with cream cheese4 ,cut the pineapple in cubes and place on the lettuce2 cut dates in halves lengthwise1 remove stones1 stuff with cream cheese1 and arrange on pineapple2 sprinkle cheese with paprika1 and dress all with ,french ,dressing 7see ,no4 #cch74 #cgf4--,,pineapple ,,and ,,cottage ,,cheese ,,salad ,arrange slices of pineapple on crisp lettuce2 in the center of each slice place a cottage cheese ball rolled in chopped nut meats2 dress with ,french ,dressing 7see ,no4 #cch74 ,,chapter ,,xvii ,,yeast ,,breads1 ,,muffins1 ,,and ,,rolls #cgg4--,,white ,,bread #a cup scalded milk #b-a_/b teaspoons salt #a cup boiling water #a_/b yeast cake #a tablespoon sugar #a_/d cup lukewarm water #b tablespoons shortening #f to #g cups flour ,put liquid1 sugar1 shortening1 and salt in the mixing bowl2 when lukewarm add the yeast cake 7which has been dissolved in lukewarm water72 add flour and knead well4 ,the exact amount of flour will depend upon the quality2 but enough should be used to make a smooth1 soft dough which after kneading is not sticky4 ,cover1 and let rise in a warm room until double in bulk2 cut down1 knead well1 and shape into loaves2 cover1 let rise until double in bulk1 and bake in a hot oven about fifty minutes4 ,to hurry the rising of the bread increase the quantity of yeast4 ,bread mixed with two yeast cakes may be made and baked in about three hours4 #cgh4--;,,bran ,,bread 7,yeast7 #a_/b cup boiling water #a_/b yeast cake #a_/b cup scalded milk #a_/d cup lukewarm water #b tablespoons shortening #a cup entire wheat flour #b tablespoons molasses #a cup white flour #a-a_/b teaspoons salt #b cups bran ,mix water1 milk1 shortening1 molasses1 and salt2 when lukewarm add yeast cake dissolved in lukewarm water1 add flour sifted1 and bran1 and mix with liquid to a soft dough2 let rise until light1 cut down1 and knead into small loaves1 using more bran if necessary to prevent sticking2 let rise until nearly double1 and bake in hot oven about fifty minutes4 #cgi4--;,,entire ,,wheat ,,bread ,follow recipe for ,white ,bread 7see ,no4 #cgg71 using four cups of entire wheat flour and two or more cups of white flour4 ,molasses may be used in place of sugar4 #chj4--;,,date ,,bread 7,not ,kneaded7 #a cup scalded milk #a_/b yeast cake #a cup boiling water #a_/d cup lukewarm water #d cup molasses #d cups entire wheat flour #b tablespoons shortening #a-a_/d cups white flour #b teaspoons salt #a cup dates cut in pieces ,mix milk1 water1 molasses1 shortening1 and salt2 when lukewarm1 add yeast1 dissolved in lukewarm water1 and flour2 mix1 and beat well2 let rise until double in bulk2 add dates1 beat well1 turn into two greased bread pans1 let rise until light1 and bake one hour4 ,the oven should be hot for the first fifteen minutes1 and then the heat should be reduced4 #cha4--;,,fried ,,bread ,cut raised bread dough into pieces the size of a small egg1 flatten with the rolling pin1 cover1 let rise until light1 and fry in deep fat about three minutes4 #chb4--;,,graham ,,and ,,corn ,,bread #a cup corn meal #a_/d cup molasses #a cup boiling water #a_/b yeast cake #a cup scalded milk #a_/d cup lukewarm water #b tablespoons shortening #d cups ,graham flour #b-a_/b teaspoons salt ,pour boiling water over corn meal2 mix well1 add milk and shortening2 when lukewarm add salt1 molasses1 and yeast dissolved in lukewarm water2 add flour1 beat well1 and let rise until double in bulk2 beat again1 pour into two greased bread pans1 let rise until light1 and bake about fifty minutes4 ,the oven should be hot for the first fifteen minutes1 and then the heat reduced4 #chc4--;,,irish ,,bread #a quart bread dough #a_/d cup sugar #a_/c cup shortening #a cup raisins seeded and chopped ,knead shortening1 sugar1 and raisins into dough2 shape into two round loaves1 let rise1 brush with milk1 and bake in hot oven about forty minutes4 #chd4--,,oatmeal ,,bread #a cup rolled oats #a_/b yeast cake #a_/b cup corn meal #a_/d cup lukewarm water #a-a_/b teaspoons salt #a_/b cup molasses #a tablespoon shortening #d cups flour #b cups boiling water ,mix oats1 corn meal1 salt1 and shortening2 add boiling water1 and let stand one hour2 add yeast dissolved in lukewarm water1 molasses1 and flour4 ,mix well1 cover1 and let rise until double in bulk2 beat well1 turn into two greased pans1 let rise1 and bake in a hot oven about fifty minutes4 #che4--,,rye ,,bread #a cup scalded milk #a_/b yeast cake #a cup boiling water #a_/d cup lukewarm water #b tablespoons shortening #c cups rye flour #c tablespoons molasses #c to #d cups white flour #b teaspoons salt ,mix2 let rise and bake the same as ,white ,bread 7see ,no4 #cgg74 #chf4--,,shredded ,,wheat ,,bread #b shredded wheat biscuit #a tablespoon shortening #a cup hot milk #a_/b yeast cake #a cup hot water #a_/d cup lukewarm water #a_/b cup molasses #f cups entire wheat flour #a tablespoon salt ,crumble the biscuit2 add milk1 water1 molasses1 salt1 and shortening2 when lukewarm add yeast cake dissolved in lukewarm water1 and sifted flour2 knead well1 cover and let rise until double in bulk2 cut down1 shape into loaves or biscuit1 put into greased pans1 let rise until light1 and bake in a hot oven about fifty minutes for loaves1 and twenty-five minutes for biscuit4 ,this makes one loaf and one pan of biscuit4 ,a little more or less flour may be needed4 #chg4--;,,buns #a cup scalded milk #a_/b yeast cake #a_/c cup shortening #a_/d cup lukewarm water #a_/d cup sugar #a_/b cup currants #a teaspoon salt #c-a_/b cups flour ,mix milk1 shortening1 sugar1 and salt2 when lukewarm1 add yeast dissolved in lukewarm water2 add currants1 and flour enough to knead 7a little more or less than the three and one-half cups may be required72 let rise until double in bulk2 knead1 and shape into small round buns2 place in a greased baking pan two inches apart1 and let rise until light2 brush with milk1 dust with powdered sugar1 and bake in a hot oven about twenty minutes4 #chh4--;,,crescents ,use ,parker ,house ,roll mixture 7see ,no4 #chi7 or any bread dough into which more shortening has been kneaded2 roll out half an inch thick1 cut into four-inch squares1 and cut squares in halves diagonally2 brush with melted shortening1 and roll firmly1 beginning with the diagonal edge4 ,curve into crescent shape1 place on greased baking sheet1 let rise until light1 and bake in a hot oven about fifteen minutes4 #chi4--,,parker ,,house ,,rolls #b cups milk #a yeast cake #a_/c cup shortening #a_/d cup lukewarm water #a teaspoon salt #f to #g cups flour #b tablespoons sugar ,scald milk2 add shortening1 salt1 and sugar2 when cool add yeast dissolved in water2 stir in two cups of flour1 cover1 and let rise until double in bulk2 add enough flour to form a soft dough2 knead well1 and let rise again2 cut down with a knife2 roll out on lightly floured bread board until about half an inch thick2 cut with small round cutter1 brush with butter1 and fold double2 put on baking sheet1 cover1 and let rise until light1 brush with milk1 and bake in hot oven about twelve minutes4 #cij4--,,shamrock ,,rolls ,to one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar4 ,knead well1 and shape into small balls about the size of a pecan nut2 grease muffin tins1 put three balls in each1 let rise until light1 and bake in a hot oven about fifteen minutes4 #cia4--,,swedish ,,coffee ,,rolls #a cup scalded milk #a_/b yeast cake #a_/c cup shortening #a_/d cup lukewarm water #a teaspoon salt #c-a_/b cups flour #a_/d cup sugar #a teaspoon cinnamon #a egg well beaten #b tablespoons sugar ,scald milk1 add shortening1 salt1 and sugar2 when lukewarm add egg1 yeast dissolved in water1 and flour1 of which a little more or less may be required2 knead well1 cover1 and let rise until double in bulk2 knead again2 roll on a floured board until about one-fourth of an inch thick1 brush with melted shortening1 and sprinkle with cinnamon mixed with sugar2 fold dough into three layers1 cut in strips three-quarters of an inch thick2 twist each strip1 and shape like a figure eight1 pressing the ends firmly in place2 put on a greased baking sheet1 let rise until light1 and bake in a hot oven twenty minutes4 ,spread with a thin coating of plain icing4 #cib4--,,raised ,,muffins #a_/b cup boiling water #a egg #a_/b cup scalded milk #a_/d yeast cake #a teaspoon salt #a_/d cup lukewarm water #b tablespoons sugar #b-a_/b cups flour #b tablespoons shortening ,pour water and milk over salt1 sugar1 and shortening2 when cool add beaten egg1 yeast dissolved in water1 and flour2 beat well and let rise over night2 beat again2 fill greased muffin pans two-thirds full1 let rise1 and bake in a hot oven thirty minutes4 ,or place greased muffin rings on a hot greased griddle1 fill two-thirds full1 and cook on top of range about twenty minutes1 turning when half cooked4 #cic4--,,raised ,,corn ,,muffins #a cup scalded milk #a_/d yeast cake #d tablespoons shortening #a_/d cup lukewarm water #d tablespoons sugar #a cup corn meal #a teaspoon salt #a-a_/b cups flour ,add shortening1 sugar1 and salt to milk2 when lukewarm add yeast dissolved in water1 corn meal1 and flour2 beat well1 let rise over night2 beat well1 half fill greased muffin rings1 let rise until nearly double1 and bake in hot oven half an hour4 #cid4--,,raised ,,date ,,muffins ,follow recipe for ,date ,bread 7see ,no4 #chj72 half fill greased muffin tins1 let rise until light1 and bake in a hot oven twenty-five minutes4 ,figs cut in small pieces may be used instead of dates4 #cie4--,,raised ,,oatmeal ,,muffins 7,uncooked ,oats7 #a cup rolled oats #a egg #a cup scalded milk #a_/d yeast cake #b tablespoons shortening #a_/d cup lukewarm water #a teaspoon salt #b-a_/b cups flour #a_/d cup molasses ,pour hot milk over oats1 add shortening2 when lukewarm add salt1 molasses1 egg well beaten1 and yeast cake dissolved in lukewarm water2 beat well1 and add flour2 beat well1 and let rise over night2 beat again1 and half fill greased muffin pans2 let rise until nearly double1 and bake in a hot oven half an hour4 #cif4--,,raised ,,roulettes ,roll out to one-half inch thickness any roll or soft raised bread mixture2 brush with melted butter1 and spread with cinnamon and sugar1 fruit1 or any of the fillings used for ,baking ,powder ,roulettes 7see ,no4 #ddg74 ,roll like a jelly roll until dough is about two and one-half inches in diameter1 cut in half-inch slices with a sharp knife1 place on greased sheet two inches apart1 let rise until light1 and bake in a hot oven twenty minutes4 ,,chapter ,,xviii ,,baking ,,powder ,,breads1 ,,muffins1 ,,and ,,biscuit#aj #cig4--;,,baking ,,powder #a pound #b ounces pure cream of tartar #a_/d pound cornstarch #a_/b pound cooking soda ,mix and sift thoroughly four times1 and store in closely covered jars4 #cih4--;,,barley ,,bread #b cups barley meal #a teaspoon salt #a cup ,graham flour #f teaspoons baking powder #a cup white flour #b cups milk #b tablespoons sugar ,sift dry ingredients together1 and mix well with milk2 turn into a greased bread tin1 let stand fifteen minutes1 and bake in a moderate oven fifty minutes4 ,raisins1 dates1 figs1 or nuts may be added4 #cii4--;,,bran ,,bread #b cups bran #e teaspoons baking powder #b cups entire wheat flour #a_/b cup molasses #a teaspoon salt #c_/d cup water #a_/b teaspoon soda #c_/d cup milk ,sift flour1 salt1 soda1 and baking powder1 and add to bran2 add molasses and liquid1 and beat well2 turn into a greased bread pan2 let stand fifteen minutes1 and bake in a moderate oven one hour4 #djj4--;,,date ,,bread #a cup corn meal #a_/d cup molasses #a cup entire wheat flour #a cup dates stoned and cut in pieces #a cup white flour #a_/b cup nut meats chopped #a-a_/b teaspoons salt #a egg well beaten #a_/d teaspoon soda #a-a_/d cups milk #e teaspoons baking powder ,mix and sift dry ingredients2 add other ingredients in order given2 mix well1 turn into a greased bread pan1 cover with a cloth1 let stand fifteen minutes2 bake in a moderate oven fifty minutes4 #dja4--;,,dark ,,nut ,,bread #a_/d cup sugar #a cup bread flour #c_/d cup hot water #e teaspoons baking powder #a_/b cup molasses #a-a_/b teaspoons salt #c_/d cup milk #a_/b teaspoon soda #b cups entire wheat flour #c_/d cup nut meats finely chopped ,mix in order given1 sifting dry materials together before adding4 ,turn into a greased bread pan1 let stand fifteen minutes1 and bake in a moderate oven one hour4 #djb4--,,quick ,,raisin ,,bread #b-a_/b cups entire wheat flour #a_/d cup sugar #a_/b cup fine corn meal #a beaten egg #f teaspoons baking powder #a-a_/d cups milk #a teaspoon salt #a cup seeded raisins cut in halves ,mix and sift dry ingredients2 add egg1 milk1 and raisins1 and mix well2 put into a greased bread pan1 cover1 and let stand fifteen minutes2 bake in a moderate oven about fifty minutes4 ,one cup of finely chopped nuts may be added4 #djc4--;,,bread ,,crumb ,,brown ,,bread #a-a_/b cups dried sifted crumbs #a_/b cup corn meal #a cup boiling water #a cup ,graham flour #a_/b cup molasses #c_/d teaspoon salt #a cup milk #a-a_/b teaspoons soda ,put crumbs in mixing dish1 add boiling water1 and let stand ten minutes2 add molasses1 milk1 and the dry ingredients sifted together4 ,steam the same as ,steamed ,indian ,date ,bread 7see ,no4 #djd74 #djd4--,,steamed ,,indian ,,date ,,bread #a-a_/b cups corn meal #b_/c cup molasses #a cup rye meal #a cup water #a_/b cup flour #a cup milk #a-a_/b teaspoons soda #a cup dates #a teaspoon salt ,mix and sift dry ingredients1 add molasses1 liquid1 and dates which have been stoned and cut in pieces4 ,pour into greased one-pound baking powder boxes1 and steam steadily for one and three-quarters hours4 ,or pour into a large greased mold and steam for three hours4 #dje4--;,,corn ,,bread 7without ,eggs7 #c_/d cup corn meal #a_/b teaspoon salt #c_/d cup flour #c_/d teaspoon soda #b tablespoons sugar #a-a_/b cups buttermilk or sour milk ,mix and sift dry ingredients1 add buttermilk gradually1 and beat well2 pour into well-greased shallow pan1 and bake in hot oven twenty minutes4 #djf4--;,,country ,,corn ,,bread #c_/d cup corn meal #a_/c teaspoon salt #c_/d cup flour #a beaten egg #c teaspoons baking powder #c_/d cup milk and water mixed #a tablespoon sugar #b tablespoons melted bacon fat ,mix in order given1 beat well1 and bake in a well-greased shallow pan in a hot oven about twenty minutes4 ,half of the egg will make a very good corn bread4 ,left-over pieces may be split1 lightly buttered1 and browned in the oven4 #djg4--;,,corn ,,muffins #a cup corn meal #b tablespoons sugar #a cup flour #a beaten egg #d teaspoons baking powder #a cup milk and water mixed #a_/b teaspoon salt #d tablespoons melted shortening ,mix in order given1 beat well1 and bake in greased gem pans in hot oven twenty minutes4 #djh4--;,,corn ,,and ,,rice ,,muffins #a cup cooked rice #a tablespoon sugar #b_/c cup hot milk #a egg #a_/b cup corn meal #a_/b cup flour #b tablespoons bacon fat #c teaspoons baking powder #a_/b teaspoon salt ,pour hot milk over rice1 and work with a fork to separate grains2 add corn meal1 bacon fat1 salt1 and sugar2 when cool add egg well beaten1 flour1 and baking powder2 beat well2 bake in well-greased muffin pans in hot oven twenty minutes4 #dji4--;,,custard ,,corn ,,cake #a_/b cup corn meal #a cup sour milk #a_/b cup flour #a egg #b tablespoons sugar #b tablespoons melted shortening #a_/b teaspoon salt #a_/b cup sweet milk #a_/b teaspoon soda ,mix and sift dry ingredients2 add sour milk and egg well beaten1 and beat thoroughly2 melt shortening in an earthen baking dish1 pour in batter1 pour the sweet milk over it1 and bake in a hot oven twenty-five minutes4 ,cut in wedge-shaped pieces for serving4 #daj4--,,molasses ,,corn ,,bread #a cup corn meal #a egg #a cup flour #a_/d cup molasses #d teaspoons baking powder #a cup water #a_/b teaspoon salt #b tablespoons melted bacon fat ,mix and sift dry ingredients2 add egg well beaten1 molasses1 water1 and bacon fat2 beat well1 pour into a well-greased shallow pan1 and bake about twenty minutes in a hot oven4 #daa4--,,rhode ,,island ,,corn ,,cake #a cup white corn meal #b tablespoons sugar #a cup flour #a egg #d teaspoons baking powder #a_/d cup melted shortening #a_/b teaspoon salt #a cup milk ,mix and sift dry ingredients2 add egg yolk well beaten1 shortening1 and milk2 beat well2 fold in the stiffly beaten white of egg1 and bake in a greased1 shallow pan in hot oven about twenty minutes4 #dab4--;,,blueberry ,,muffins ,follow recipe for ,cambridge ,muffins 7see ,no4 #dad72 add one cup of blueberries just before putting into the pans4 ,if canned blueberries are used1 drain1 and dredge with flour before adding to batter4 #dac4--;,,bran ,,muffins #b cups bran #a_/b cup molasses #a cup flour #a-c_/d cups milk #a_/b teaspoon salt #a tablespoon melted shortening #a teaspoon soda ,mix in order given2 beat well1 and bake in moderate oven about twenty-five minutes4 ,these muffins are moist1 keep well1 and may be reheated successfully in a covered pan1 either over steam or in the oven4 #dad4--;,,cambridge ,,muffins #a_/d cup shortening #b cups flour #a_/d cup sugar #d teaspoons baking powder #a egg #a_/d teaspoon salt #c_/d cup milk ,cream the shortening2 add the sugar and egg well beaten2 beat well1 add the milk1 flour1 baking powder1 and salt1 which have been sifted together2 beat again1 and bake in hot greased muffin pans twenty minutes in a moderate oven4 #dae4--;,,cheese ,,muffins ,use recipe for ,plain ,muffins 7see ,no4 #dai7 or any muffin recipe1 omitting the sugar2 cut cheese in half-inch cubes1 and place three or four pieces on top of each muffin before baking4 #daf4--;,,cranberry ,,muffins ,follow recipe for ,cambridge ,muffins 7see ,no4 #dad71 and add one cup of cranberries coarsely chopped4 #dag4--;,,crumb ,,muffins #a cup dried and sifted bread crumbs #a egg #a tablespoon shortening #a_/b cup milk #a tablespoon sugar #c_/d cup flour #a_/b teaspoon salt #c teaspoons baking powder #a_/b cup boiling water ,mix crumbs1 shortening1 sugar1 salt1 and boiling water2 when cool add the egg well beaten1 the milk1 flour1 and baking powder2 beat well and bake in greased muffin pans twenty minutes in a moderate oven4 #dah4--;,,date ,,muffins ,to recipe for ,plain ,muffins 7see ,no4 #dai7 or ,cambridge ,muffins 7see ,no4 #dad7 add one cup dates1 stoned and cut in small pieces4 #dai4--,,plain ,,muffins #b cups flour #a egg #d teaspoons baking powder #a cup milk #a_/b teaspoon salt #b tablespoons melted shortening #b tablespoons sugar ,mix and sift dry ingredients2 add egg well beaten1 milk1 and shortening2 beat well1 and bake in greased muffin pans in moderate oven twenty minutes4 ,for fruit muffins add one cup of figs1 dates1 or cooked prunes cut in pieces4 #dbj4--,,rye ,,muffins #a cup rye flour #b tablespoons molasses #a cup white flour #a egg #a_/b teaspoon salt #b tablespoons melted shortening #d teaspoons baking powder #a cup milk ,mix and sift dry ingredients1 add molasses1 egg well beaten1 shortening1 and milk2 beat well1 half fill greased muffin tins1 and bake in moderate oven twenty minutes4 #dba4--,,sour ,,milk ,,muffins #a-a_/b cups flour #a egg #a tablespoon sugar #a cup thick sour milk #a_/b teaspoon soda #b tablespoons melted shortening #a_/b teaspoon salt ,mix and sift dry ingredients2 add egg well beaten1 sour milk1 and shortening2 beat quickly1 and bake in greased muffin pans in moderate oven twenty minutes4 #dbb4--;,,buttermilk ,,muffins ,follow recipe for ,sour ,milk ,muffins 7see ,no4 #dba71 using buttermilk instead of sour milk4 #dbc4--,,sally ,,lunn #b cups flour #b eggs #d teaspoons baking powder #a cup milk #a_/b teaspoon salt #a_/d cup melted shortening #b tablespoons sugar ,mix and sift dry ingredients2 add eggs well beaten1 milk1 and shortening2 beat thoroughly1 pour into shallow greased pan1 and bake in a moderate oven twenty minutes4 #dbd4--;,,baking ,,powder ,,biscuit #b cups flour #b tablespoons shortening #d teaspoons baking powder #c_/d cup milk #a teaspoon salt ,mix and sift dry ingredients1 rub in shortening until fine and crumbly1 and add milk to form a soft dough2 a little more or less may be required1 according to the brand of flour used4 ,roll out on a slightly floured board until three-fourths of an inch thick1 cut with small cutter1 place on greased pan an inch apart1 and bake in hot oven twelve minutes4 ,for soft biscuit with little crust1 place close together in the pan1 and bake five minutes longer4 ,left-over biscuit may be split1 lightly buttered1 and browned in the oven4 #dbe4--;,,corn ,,meal ,,rolls #a cup corn meal #a_/b teaspoon salt #a cup flour #c tablespoons bacon fat #d teaspoons baking powder #c_/d cup milk ,mix and sift dry ingredients2 rub in shortening with finger tips2 add milk1 and mix thoroughly2 roll lightly1 on a floured board1 to a thickness of one-half inch2 cut with biscuit cutter1 brush with milk or water1 and fold double4 ,bake in hot oven fifteen minutes4 #dbf4--;,,bacon ,,sandwich ,,rolls ,follow recipe for ,corn ,meal ,rolls 7see ,no4 #dbe71 putting a piece of cooked bacon on half of roll before folding4 #dbg4--;,,date ,,rolls ,use recipe for ,baking ,powder ,biscuit 7see ,no4 #dbd71 roll out one-half inch thick1 and cut in rounds with three-inch cutter2 spread with soft butter1 sprinkle with cinnamon and sugar1 and put a date1 split lengthwise and stoned1 on half of each roll2 fold over1 press edges firmly together1 brush with milk1 and bake in hot oven fifteen minutes4 ,allow one-half teaspoon cinnamon to two tablespoons sugar4 ,cooked and stoned prunes or chopped figs may be used instead of dates4 #dbh4--,,quick ,,coffee ,,cake #a_/d cup shortening #b-a_/b cups flour #a_/d cup sugar #e teaspoons baking powder #a egg #a_/b teaspoon salt #a cup milk and water mixed #b tablespoons sugar #a_/b cup seedless raisins #a teaspoon cinnamon ,cream the shortening and sugar2 add egg well beaten1 milk1 raisins1 flour1 baking powder1 and salt2 spread in a greased shallow pan1 brush with melted butter1 and sprinkle with cinnamon and sugar2 bake in hot oven fifteen to twenty minutes4 #dbi4--,,quick ,,drop ,,biscuit ,use recipe for ,baking ,powder ,biscuit 7see ,no4 #dbd71 increasing the milk to one cupful2 drop from a tablespoon on a greased pan two inches apart1 and bake in a hot oven ten minutes2 or half fill greased muffin tins1 and bake twelve minutes4 #dcj4--;,,entire ,,wheat ,,biscuit ,follow directions for ,baking ,powder ,biscuit 7see ,no4 #dbd71 using entire wheat flour in place of white flour1 and adding one tablespoon of molasses4 #dca4--;,,fruit ,,tea ,,biscuit ,to recipe for ,quick ,drop ,biscuit 7see ,no4 #dbi7 add one chopped apple1 one-half cup of seeded and chopped raisins1 two tablespoons of washed currants1 and two tablespoons of sugar4 ,put into hot greased muffin pans1 and bake in a hot oven fifteen minutes4 ,serve for tea1 or with a hot liquid sauce for dessert4 #dcb4--;,,graham ,,biscuit #a cup ,graham flour #a_/b teaspoon salt #a_/b cup fine corn meal #b tablespoons shortening #a_/b cup bran #a tablespoon molasses #d teaspoons baking powder #c_/d cup milk ,mix dry ingredients without sifting2 rub in shortening with finger tips2 add molasses and milk2 mix well2 roll1 cut1 and bake as directed for ,baking ,powder ,biscuit 7see ,no4 #dbd74 #dcc4--;,,jam ,,rolls #b cups flour #b tablespoons shortening #d teaspoons baking powder #a egg #a teaspoon salt #b_/c cup milk #a tablespoon sugar ,sift together flour1 baking powder1 salt1 and sugar2 rub in shortening with finger tips until mealy2 add beaten egg and milk1 and mix with a knife to a soft dough2 roll out one-third of an inch thick1 and cut with a round cutter2 put a teaspoon of jam on each1 moisten the edges with water1 fold over1 and press firmly together2 make two cuts on top so that jam will show1 brush with milk1 and bake in hot oven fifteen minutes4 #dcd4--,,potato ,,scones #b cups flour #a cup mashed potato #a_/b teaspoon salt #b tablespoons shortening #d tablespoons baking powder #c_/d cup milk ,sift flour1 salt1 and baking powder2 add potato and shortening1 and work in with finger tips2 add milk1 and mix to a soft dough with a knife2 roll out three-quarters of an inch thick on floured board1 cut with biscuit cutter1 and cook on hot greased griddle about twenty minutes1 turning over when half cooked4 ,split1 butter1 and serve hot4 #dce4--,,scotch ,,scones #a cup fine oatmeal #d teaspoons baking powder #c_/d cup scalded milk #a teaspoon salt #b tablespoons shortening #b tablespoons sugar #a cup flour ,pour hot milk over oatmeal1 mix well1 add shortening1 and let stand until cold2 mix and sift flour1 baking powder1 salt1 and sugar2 add to oatmeal1 and mix well2 roll out three-fourths of an inch thick1 cut in rounds1 and cook on a greased griddle about twenty minutes1 turning when half cooked4 ,,without ,,baking ,,powder ,,or ,,yeast #dcf4--,,popovers #a cup flour #a cup milk #a_/d teaspoon salt #a teaspoon melted butter #a egg ,sift flour and salt2 beat egg very light1 and mix with milk2 mix gradually with flour2 add melted butter1 and beat two minutes with a strong egg beater2 pour into hot greased popover cups or pans1 and bake in a hot oven twenty to thirty minutes1 according to size of pans4 ,the mixture should be very cold1 and the pans and oven very hot4 #dcg4--;,,entire ,,wheat ,,popovers #c_/d cup entire wheat flour #a cup milk #a_/d cup corn meal #a egg #a_/d teaspoon salt #a teaspoon melted butter ,follow directions for mixing and baking ,popovers 7see ,no4 #dcf74 #dch4--;,,graham ,,popovers ,follow recipe for ,entire ,wheat ,popovers 7see ,no4 #dcg71 except that ,graham flour should be used in place of entire wheat4 #dci4--;,,breakfast ,,puffs #a cup entire wheat flour #a cup ice water #a_/d teaspoon salt ,sift flour and salt1 add ice water gradually1 and beat three minutes with strong egg beater2 bake in hot iron pans in very hot oven twenty minutes4 #ddj4--,,maryland ,,beaten ,,biscuit #b cups flour #b tablespoons shortening #a_/b teaspoon salt ,cold water ,sift flour and salt1 rub in shortening with tips of fingers1 and add enough cold water to make a stiff dough2 knead until smooth1 and beat with the rolling-pin fifteen minutes1 or until dough blisters2 roll out about one-third of an inch thick1 cut with a small round cutter1 prick with a fork1 place on a greased baking pan1 and chill in the ice-box for half an hour2 bake about twenty-five minutes1 having the oven very hot for the first ten minutes4 ,a biscuit brake may be used instead of rolling-pin4 ,,footnotes3 #aj ,recipes for breads made light chiefly by soda and an acid 7gingerbread1 etc47 and for those made light by the expansion of air and moisture 7popovers1 etc47 are also included in this chapter4 ,,chapter ,,xix ,,shortcakes ,,and ,,roulettes #dda4--,,shortcake #a-a_/b cups flour #c tablespoons shortening #c teaspoons baking powder #b_/c cup milk #a_/c teaspoon salt ,mix and sift flour1 baking powder1 and salt2 rub in shortening with finger tips2 add milk1 and mix well with a knife4 ,spread in two greased layer-cake pans1 patting with the back of a tablespoon until pans are evenly filled4 ,bake in a hot oven twelve minutes4 ,if individual shortcakes are preferred1 roll1 cut with a biscuit cutter1 and bake quickly about fifteen minutes2 split1 and put filling between and on top4 #ddb4--;,,apple ,,and ,,cranberry ,,shortcake #d apples #b teaspoons cornstarch #a_/b cup cranberries #b tablespoons sultana raisins #a_/b cup water ,a few gratings of orange peel #a_/b cup sugar ,core and slice apples1 add cranberries and water2 cook ten minutes1 and press through a sieve2 mix sugar and cornstarch1 stir into fruit2 add raisins and grated rind1 and simmer ten minutes2 spread between and on top of shortcake1 and garnish with a few raisins4 #ddc4--;,,banana ,,shortcake ,prepare ,shortcake 7see ,no4 #dda71 slice two small bananas over layer of hot shortcake1 and sprinkle with lemon juice and powdered sugar2 put on upper layer1 cover with two more sliced bananas1 sprinkle with lemon juice and sugar1 and garnish with bits of jelly4 #ddd4--;,,date ,,and ,,apple ,,shortcake #a_/b pound dates #a_/c cup sugar #d tart apples #a_/d teaspoon nutmeg #a_/b cup water ,wash and stone dates1 and cut in pieces2 pare1 core1 and slice apples2 simmer with dates1 water1 sugar1 and nutmeg until thick enough to spread4 ,spread between and on top of ,shortcake 7see ,no4 #dda74 #dde4--,,prune ,,and ,,apple ,,shortcake #a-a_/b cups prunes #b teaspoons cornstarch #b apples pared and chopped ,grated rind of #a_/b lemon #a_/c cup sugar ,wash prunes and soak over night in cold water to cover2 cook in same water until tender2 remove stones and return to water in which they were cooked2 add apple1 and heat to boiling point2 add sugar mixed with cornstarch1 and grated rind2 cook about ten minutes1 or until thick4 ,prepare recipe for ,shortcake 7see ,no4 #dda71 and put sauce between and on top4 #ddf4--,,strawberry ,,shortcake ,prepare ,shortcake 7see ,no4 #dda72 hull one box of berries1 and save out a few of the largest2 mash the remainder1 and add about one-half cup of sugar2 pour half of berries over hot shortcake1 put on second layer1 and cover with remaining berries2 garnish with large whole berries1 and serve with or without plain cream4 ,blackberry1 ,raspberry1 ,currant1 or ,blueberry ,shortcake may be made in the same way1 the amount of sugar necessary depending upon the acidity of the fruit4 #ddg4--,,roulettes ,use recipe for ,baking ,powder ,biscuit 7see ,no4 #dbd71 turn on floured board1 roll out one-half inch thick1 brush with soft butter1 and spread with any of the following mixtures2 then roll firmly like a jelly roll until dough is about two and one-half inches in diameter2 cut in one-half-inch slices with a sharp knife1 place on a greased sheet two inches apart1 and bake in a hot oven twelve minutes4 ,cheese ,roulettes3 ,spread with four tablespoons of grated cheese seasoned with salt and cayenne4 ,devilled ,ham ,roulettes3 ,spread lightly with devilled ham1 or any finely chopped and well-seasoned meat4 ,marmalade ,roulettes3 ,spread lightly with any marmalade or jam4 ,peanut ,butter ,roulettes3 ,spread with peanut butter and dust lightly with salt2 sprinkle with salt before baking4 ,raisin and ,nut ,roulettes3 ,spread with mixture of one-half cup of seeded and chopped raisins and one-fourth cup finely chopped nut meats4 ,fruit ,roulettes3 ,spread with currants1 chopped citron1 figs1 dates1 prunes1 or candied ginger4 ,,chapter ,,xx ,,sandwiches ,,and ,,toasts #ddh4--;,,baked ,,bean ,,and ,,lettuce ,,sandwiches ,press cold baked beans through a sieve2 spread bread with butter1 cover with a lettuce leaf1 cover lettuce with beans1 and sprinkle beans with chopped mustard pickle4 ,cover with a second piece of buttered bread4 ,brown bread or any dark bread may be used4 #ddi4--;,,celery ,,and ,,egg #a cup chopped celery #a_/d cup mayonnaise #a hard-cooked egg ,put celery and egg through the food chopper1 using finest cutter2 add mayonnaise1 and salt if necessary2 spread between thin slices of buttered brown bread4 #dej4--;,,cheese ,,and ,,nut ,,sandwiches ,mix equal parts of grated ,american cheese and chopped nut meats2 season with salt and cayenne1 moisten with cream1 and spread between thin buttered slices of bread4 #dea4--;,,cheese ,,club ,,sandwiches ,cut bread in half-inch slices1 remove crusts1 spread with ,mustard ,butter 7see ,no4 #dei71 cover with a lettuce leaf1 spread with salad dressing1 cover with cheese cut in thin slices1 sprinkle with chopped mixed pickles1 and cover with a second slice of bread spread with mustard butter4 ,cut in quarters diagonally4 #deb4--;,,chicken ,,sandwiches 7,open7 #a cup finely chopped chicken ,dash of celery salt #a_/b teaspoon salt #a_/d cup salad dressing ,dash of cayenne ,season the chicken1 add the dressing1 and beat well4 ,butter circles of white bread1 and spread with the chicken1 mounding it in the center4 ,garnish with slices of pimolas4 #dec4--;,,giblet ,,sandwiches ,cook giblets until tender1 put through food chopper1 and mix with salad dressing4 ,spread between thin slices of buttered bread4 ,a lettuce leaf may be added4 #ded4--;,,ham ,,and ,,cheese ,,sandwich 7,hot7 ,spread thin buttered slices of stale bread with finely chopped ham2 cover with thin slices of ,american cheese2 cover with another slice of bread spread with ham1 and saute in a little butter until brown4 ,these sandwiches may be toasted if preferred4 #dee4--,,marshmallow ,,sandwiches ,toast marshmallows and press while hot between ginger snaps1 vanilla wafers1 or butter thins4 #def4--,,mock ,,crab ,,sandwiches #a cup young ,america cheese cut fine #a teaspoon anchovy paste #c tablespoons milk #a_/b teaspoon paprika ,mix cheese to a paste with milk1 anchovy1 and paprika2 spread between thin buttered slices of brown bread4 #deg4--,,peanut ,,sandwich ,,filling ,put freshly roasted peanuts through the food chopper1 using the finest cutter1 season with salt1 and mix to a smooth paste with cream2 or dilute peanut butter with a little milk until of consistency to spread easily4 #deh4--,,raisin ,,bread ,,and ,,cheese ,,sandwiches ,cut raisin bread in thin slices1 and spread with ,cottage ,cheese 7see ,no4 #bcd7 mixed to a paste with a little fruit juice or cream4 ,trim neatly and cut in triangles4 #dei4--,,mustard ,,butter #a_/d cup butter ,a few drops of vinegar or lemon juice #a teaspoon dry ,english mustard ,a few grains of cayenne ,cream the butter1 add the mustard and seasonings1 and beat well4 #dfj4--;,,brewis #a cup brown bread crumbled #a_/h teaspoon salt #a cup white bread crumbled #a tablespoon butter #a cup milk ,put crumbled bread in a shallow pan in a slow oven until browned2 put in a saucepan with milk1 salt1 and butter1 and cook about ten minutes1 beating well4 ,serve as cereal or dessert4 ,left-over corn bread or muffins may be used4 #dfa4--;,,brown ,,bread ,,toast ,,with ,,cheese ,,and ,,bacon ,toast brown bread1 or crisp in the oven1 dip quickly into hot salted water1 and arrange on serving dish4 ,make a ,sauce for ,cream ,toast 7see ,no4 #dfd71 add to it one-half cup of cheese cut fine1 pour over toast1 and put a piece of crisp bacon on each piece4 #dfb4--;,,celery ,,toast #b cups celery cut in half-inch pieces #a_/c cup flour #c cups hot stock or water #a_/d cup milk ,salt #f slices toast #a_/h teaspoon pepper ,cook celery in stock or water about half an hour1 or until tender2 add salt 7if necessary71 pepper1 and flour mixed to a paste with the milk2 stir until thickened1 and simmer fifteen minutes2 pour over toast1 and garnish with toast points and celery tips4 ,use the coarser unbleached pieces of celery for cooking4 #dfc4--;,,cream ,,toast ,cut six slices of bread in halves1 toast slowly1 or put into a moderate oven until light brown and crisp1 dip each piece into ,sauce for ,cream ,toast 7see ,no4 #dfd71 and put into a covered serving dish2 pour over remaining sauce1 and cover for two or three minutes before serving4 #dfd4--,,sauce ,,for ,,cream ,,toast #b cups milk #a_/b teaspoon salt #c tablespoons flour #a tablespoon butter #a_/d cup cold water ,scald the milk2 mix the flour to a smooth paste with water1 add to milk and stir until thickened2 cook over hot water fifteen minutes1 stirring occasionally2 add salt and butter1 and pour over toast4 #dfe4--;,,cheese ,,toast ,to recipe for ,cream ,toast 7see ,no4 #dfc7 add one-half cup of either soft cheese cut fine or grated cheese4 #dff4--;,,cinnamon ,,toast ,cut stale bread into thin slices1 remove crusts1 and cut in halves2 toast evenly1 and spread first with butter1 then with honey1 and dust with cinnamon4 ,serve very hot4 #dfg4--;,,french ,,toast #a egg slightly beaten #c_/d cup milk or coffee #a_/d teaspoon salt #d slices bread #a tablespoon sugar ,mix egg1 salt1 sugar1 and liquid in a shallow dish2 soak bread in mixture1 and cook on a hot1 greased griddle until brown1 turning when half cooked4 ,serve plain or spread with jam4 #dfh4--;,,goldenrod ,,ham ,,toast ,follow recipe for ,cream ,toast 7see ,no4 #dfc72 to the sauce add one-half cup finely chopped ham and the finely chopped whites of two hard-cooked eggs4 ,when toast is in the serving dish1 sprinkle with the hard-cooked yolks rubbed through a sieve4 #dfi4--,,sunday ,,toast ,cut whole wheat bread into four one-inch slices1 remove crusts1 butter1 and cut bread into three strips2 mix one-third cup of brown sugar1 one teaspoon of cinnamon1 two tablespoons of seeded and chopped raisins1 and a tablespoon of milk2 spread paste on bread1 and bake in a hot oven until brown4 ,serve hot4 #dgj4--,,tomato ,,cream ,,toast ,,with ,,egg #a_/b can tomato #a_/c cup cold water #a_/c teaspoon salt #b_/c cup hot milk #a_/c teaspoon soda #a tablespoon butter #a teaspoon sugar #b hard-cooked eggs #d tablespoons flour #f slices toast ,simmer tomato for fifteen minutes and press through a sieve2 add salt1 soda1 and sugar2 heat to boiling point1 and thicken with flour mixed to a smooth paste with cold water2 cook five minutes1 and add hot milk and butter4 ,dip toast in sauce1 place on platter1 cover with remaining sauce1 and garnish with egg cut into eighths lengthwise4 #dga4--,,to ,,freshen ,,stale ,,loaf ,,bread1 ,,rolls1 ,,muffins1 ,,or ,,doughnuts ,dip quickly into cold water1 put in a paper bag1 fold top of bag firmly1 and place in a hot oven until heated through4 #dgb4--;,,buttered ,,crumbs ,melt two tablespoons of butter1 stir in one-half cup of coarse1 dried bread crumbs until butter is absorbed4 #dgc4--;,,croustades ,cut stale bread in slices about an inch and a half thick1 remove crusts1 and cut in rounds1 squares1 triangles1 or any shape desired2 remove the centers1 using a small1 sharp knife1 and leaving a wall one-third of an inch thick2 brush with melted butter1 and brown in oven2 or fry1 inverted1 in hot1 deep fat4 #dgd4--;,,croutons ,cut stale bread in one-third-inch slices1 cut slices into cubes1 and brown in the oven or fry in deep fat4 ,cold toast may be used instead of bread4 #dge4--;,,crisp ,,sticks ,cut stale bread in half-inch slices1 remove crusts1 spread lightly with butter1 cut in half-inch sticks1 and put in slow oven until light brown and crisp4 ,,chapter ,,xxi ,,griddle ,,cakes1 ,,waffles1 ,,and ,,sirups #dgf4--,,plain ,,griddle ,,cakes #a-a_/b cups flour #a egg well beaten #c teaspoons baking powder #a tablespoon melted shortening #a_/b teaspoon salt #a_/b cup milk #a tablespoon sugar #c_/d cup water ,mix and sift dry ingredients2 add egg well beaten1 shortening1 and liquid2 beat well1 and cook on a hot griddle4 ,the cakes should be small and should be served very hot with butter and sirup4 #dgg4--,,sour ,,milk ,,griddle ,,cakes #b cups flour #b teaspoons sugar #a_/b teaspoon salt #b cups thick sour milk #a teaspoon soda #a egg well beaten ,mix and sift dry ingredients1 add milk and egg1 and beat well2 cook the same as ,plain ,griddle ,cakes 7see ,no4 #dgf74 #dgh4--;,,corn ,,meal ,,griddle ,,cakes #a-a_/b cups corn meal #a egg well beaten #a_/b cup flour #c_/d cup milk #d teaspoons baking powder #c_/d cup water #c_/d teaspoon salt #a tablespoon melted shortening #a tablespoon molasses ,mix in order given1 beat well1 and cook on a hot1 greased griddle4 ,if all of the batter is not needed at once1 cover what is left1 and keep in a cold place2 add one-half teaspoon of baking powder1 and beat vigorously before using2 or half of the recipe may be used and the extra half egg used in some other way4 #dgi4--;,,dried ,,crumb ,,griddle ,,cakes #a cup dried and sifted bread crumbs #b tablespoons sugar #a cup flour #a egg #a_/b teaspoon salt #a-a_/d cups milk #d teaspoons baking powder ,mix and cook according to directions for ,plain ,griddle ,cakes 7see ,no4 #dgf74 ,half milk and half water may be used4 #dhj4--,,rice ,,griddle ,,cakes #a cup cooked rice #b teaspoons baking powder #a egg well beaten #a tablespoon sugar #a cup milk #a_/b teaspoon salt #a cup flour ,few gratings nutmeg ,mix rice and egg thoroughly with a fork1 add milk1 and dry ingredients mixed and sifted together2 beat well1 and cook the same as ,plain ,griddle ,cakes 7see ,no4 #dgf74 #dha4--,,raised ,,buckwheat ,,cakes #a cup boiling water #a_/d cup lukewarm water #a_/b teaspoon salt #a cup buckwheat flour #a tablespoon molasses #a_/d cup white flour #a_/b yeast cake #a_/b teaspoon soda ,mix boiling water1 salt1 and molasses1 and when lukewarm add yeast dissolved in lukewarm water2 add gradually to flour1 and beat well2 let rise over night1 add soda1 beat well1 and cook the same as ,plain ,griddle ,cakes 7see ,no4 #dgf74 #dhb4--,,waffles #a-a_/b cups flour #a egg well beaten #a_/b teaspoon salt #a cup milk #c teaspoons baking powder #c tablespoons melted shortening #a teaspoon sugar ,mix and sift dry ingredients2 add egg1 milk1 and shortening1 and beat well2 cook in a hot1 well-greased waffle iron4 #dhc4--;,,corn ,,meal ,,waffles ,follow recipe for ,oatmeal ,waffles 7see ,no4 #dhd71 using one cup of corn meal mush in place of oatmeal4 #dhd4--,,oatmeal ,,waffles #a cup cooked oatmeal #b teaspoons baking powder ,yolks of #b eggs #a_/b teaspoon salt #a cup milk #a tablespoon sugar #b tablespoons melted shortening ,whites of two eggs #a cup entire wheat flour ,mix oatmeal and yolks of eggs 7which have been beaten very light7 until there are no lumps in the mixture2 add milk1 shortening1 and dry ingredients sifted together2 beat well1 and fold in the stiffly beaten whites of eggs4 ,cook in a hot1 well-greased waffle iron4 #dhe4--,,rice ,,waffles ,to recipe for ,waffles 7see ,no4 #dhb7 add one-half cup of cooked rice1 mixing the rice thoroughly with the beaten egg before adding4 #dhf4--;,,brown ,,sugar ,,sirup ,boil one cup of brown sugar and one-half cup of water until the consistency of thick maple sirup4 ,serve hot or cold4 #dhg4--;,,cider ,,sirup #a-a_/b cups cider #a cup sugar ,heat cider1 add sugar1 and boil until a thick sirup is formed1 skimming when necessary4 ,serve hot or cold4 #dhh4--,,lemon ,,sirup ,boil one cup of sugar1 one-half cup of water1 and one tablespoon of lemon juice until the consistency of thick maple sirup2 add one teaspoon of butter1 and serve hot4 #dhi4--,,orange ,,sirup #c_/d cup orange juice ,grated rind #a_/b orange #a cup sugar ,boil orange juice and sugar until mixture has the consistency of thick maple sirup1 add rind1 and serve hot or cold4 ,,chapter ,,xxii ,,cakes ,,and ,,cookies#aa #dij4--;,,apple ,,sauce ,,cake 7without ,butter1 ,eggs1 or ,milk7 #a cup unsweetened apple sauce #a_/d teaspoon salt #a_/b cup melted shortening #a teaspoon cinnamon #a cup sugar #a_/b teaspoon nutmeg #a teaspoon soda #a_/d teaspoon clove #b cups flour #a cup raisins seeded and chopped ,mix in order given1 sifting dry ingredients together1 beat well1 pour into a deep pan1 and bake about one hour in a slow oven4 #dia4--;,,canada ,,war ,,cake 7without ,butter1 ,eggs1 or ,milk7 #a cup brown sugar #a teaspoon cinnamon #a_/d cup shortening #a_/b teaspoon mace #a cup boiling water #a_/d teaspoon clove #b cups seeded raisins #a teaspoon soda #a_/b teaspoon salt #b cups flour ,mix sugar1 shortening1 water1 raisins1 and salt2 boil five minutes2 cool1 and add spices1 soda1 and flour sifted together2 beat well2 pour into a greased1 paper-lined bread pan1 and bake in a slow oven one hour4 #dib4--;,,date ,,cake #a_/c cup melted shortening #a-c_/d cups flour #a-a_/d cups brown sugar #c-a_/b teaspoons baking powder #a egg unbeaten #a_/b teaspoon mace #a_/b cup milk #a cup dates stoned and chopped ,mix in order given1 and beat vigorously for three or four minutes2 bake in two layer-cake pans in a moderate oven for twenty-five minutes2 when partly cool spread with tart jelly1 and sprinkle top layer with powdered sugar4 #dic4--;,,fudge ,,cake #a_/d cup shortening #a_/b cup milk #a cup brown sugar #a-a_/b cups flour #a square chocolate #c teaspoons baking powder #a egg well beaten #a_/d teaspoon salt ,cream shortening1 add sugar1 and beat well2 add chocolate melted and egg2 beat again2 add milk2 add flour1 baking powder1 and salt sifted together2 beat for two minutes4 ,pour into two greased layer-cake pans1 and bake in a moderate oven about eighteen minutes4 ,fill1 and spread top with ,fudge ,filling 7see ,no4 #ecc74 #did4--,,old-,,fashioned ,,pork ,,cake #a_/b pound fat salt pork #a_/d pound citron shredded #a cup boiling water #a nutmeg grated #a cup molasses #b teaspoons cinnamon #a cup sugar #a_/b teaspoon cloves #b eggs beaten #a_/b teaspoon allspice #a_/b pound raisins #a teaspoon soda #a_/b pound currants #d cups flour ,put pork through meat chopper1 using finest cutter2 add boiling water and let stand fifteen minutes2 add molasses1 sugar1 eggs1 and fruit1 and mix well2 add dry ingredients1 which have been sifted together2 beat well2 pour into two deep greased and paper-lined pans2 and bake in a slow oven two hours4 ,this cake keeps well if stored in a covered stone crock4 ,it may be reheated in the top of double boiler1 and served hot with pudding sauce4 #die4--,,one-,,egg ,,cake #b tablespoons butter #a-a_/b cups flour #a_/b cup sugar #b-a_/b teaspoons baking powder #a egg ,grated rind of #a lemon #a_/b cup milk ,cream the butter1 add the sugar and the well-beaten egg2 beat thoroughly1 add the other ingredients in the order given1 and bake in a moderate oven about half an hour4 #dif4--,,orange ,,cake #a_/d cup shortening #a-a_/b cups flour #a cup sugar #b-a_/b teaspoons baking powder #a egg ,grated rind #a_/b orange #a_/b cup milk ,cream the shortening1 add sugar and egg well beaten2 add milk1 flour1 baking powder1 and rind2 beat well1 and bake in two layer pans about twenty minutes in a moderate oven4 ,fill and cover top with ,orange ,icing 7see ,no4 #ebg74 #dig4--,,plain ,,cake #a_/c cup shortening #a-b_/c cups flour #a cup sugar #c teaspoons baking powder #b eggs ,few grains salt #a_/b cup milk #a_/b teaspoon lemon extract ,beat shortening and sugar until light and creamy2 add eggs well beaten1 flour1 baking powder1 salt1 and extract2 beat well1 pour into a greased and papered cake pan1 and bake about half an hour in a moderate oven1 or in two layer-cake pans about twenty minutes4 ,this is an excellent foundation cake for use with various flavorings1 icings1 and fillings4 #dih4--,,spice ,,cake 7without ,eggs7 #a_/c cup shortening #a-a_/b teaspoons cinnamon #a cup sugar #c_/d teaspoon nutmeg #a cup sour milk #a_/d teaspoon cloves #b cups flour #a_/d teaspoon salt #a teaspoon soda #a cup raisins seeded and chopped ,cream shortening and sugar1 add sour milk2 add dry ingredients sifted together2 beat well2 add raisins1 pour into a greased shallow pan1 and bake half an hour in a moderate oven4 ,dust with confectioners' sugar or cover with plain icing4 #dii4--,,white ,,cake ,whites of #b eggs #c teaspoons baking powder ,melted butter #g_/h cup sugar ,milk #a_/b teaspoon almond extract #a-a_/b cups flour ,break the whites of eggs into a measuring cup2 add melted butter to half fill cup2 add milk to fill cup4 ,mix and sift flour1 baking powder1 and sugar2 combine mixtures1 add flavoring1 and beat for five minutes4 ,bake in a shallow cake pan half an hour1 or in muffin tins about twenty minutes1 in a moderate oven4 #ejj4--,,sponge ,,cake 7,hot ,water7 ,yolks of #b eggs ,whites of #b eggs #a_/d cup hot water #a cup flour #g_/h cup sugar #b teaspoons baking powder ,grated rind #a lemon #a_/d teaspoon salt ,beat the yolks of eggs until thick and light1 add the water and sugar1 and beat three minutes with the egg beater2 add the lemon rind and the whites stiffly beaten2 sift flour1 baking powder1 and salt1 and fold in carefully4 ,pour into a shallow greased pan1 and bake in a moderate oven twenty-five minutes4 #eja4--,,velvet ,,sponge ,,cake #b eggs #a_/b cup pastry flour #a cup sugar #b teaspoons baking powder #a_/h teaspoon salt ,grated rind #a lemon #a_/d cup potato flour #a_/c cup hot milk ,beat eggs until very light1 add sugar gradually1 and continue beating with the egg beater2 mix and sift salt1 flour1 and baking powder2 add half to the eggs and sugar1 and beat well2 add rest of flour1 and beat again2 add rind and milk1 and beat hard2 pour into a deep pan1 and bake forty minutes in a slow oven4 #ejb4--;,,cream ,,pie ,follow rule for ,jelly ,roll ,cake 7see ,no4 #ejc72 bake in two layers1 and fill with ,cream ,filling 7see ,no4 #eca74 #ejc4--;,,cake ,,for ,,jelly ,,roll ,,or ,,charlotte ,,russe #b eggs #a cup flour #a cup powdered sugar #a-a_/b teaspoons baking powder #a_/c cup hot water #a_/d teaspoon salt ,beat the eggs very light1 add sugar gradually1 and continue beating2 add water1 flour1 baking powder1 and salt4 ,pour into a greased1 paper-lined dripping pan and bake in a moderate oven about fifteen minutes4 ,the cake should be about half an inch thick when baked4 ,trim off the edges1 spread with jam or jelly1 and roll firmly2 wrap in a paper napkin to keep in shape4 ,for ,charlotte ,russe cut cake into pieces to fit paper cases1 and fill with ,charlotte ,russe ,mixture 7see ,no4 #efb74 #ejd4--;,,chocolate ,,marshmallow ,,roll ,to recipe for ,jelly ,roll 7see ,no4 #ejc7 add two squares of melted chocolate4 ,bake as for jelly roll1 trim edges1 spread with ,marshmallow ,filling 7see ,no4 #ecd71 and roll the same as jelly roll4 #eje4--;,,hot ,,water ,,gingerbread 7without ,egg7 #a_/d cup shortening #a teaspoon soda #a cup dark molasses #a_/b teaspoon salt #a_/b cup boiling water #a-a_/b teaspoons ginger #b cups bread flour #a_/b teaspoon cinnamon ,mix shortening1 molasses1 and water2 add dry ingredients sifted together1 and beat well4 ,pour into greased muffin pans and bake in a moderate oven twenty minutes2 or pour into a greased shallow pan and bake twenty-five minutes4 #ejf4--;,,hot ,,water ,,gingerbread 7with ,egg7 #a_/c cup beef drippings #b-c_/d cups flour #b_/c cup boiling water #a teaspoon soda #a cup dark molasses #a_/b teaspoon salt #a egg well beaten #a-a_/b teaspoons ginger ,pour boiling water over shortening1 add molasses and egg2 mix and sift dry ingredients1 add to first mixture1 and beat well4 ,pour into a shallow1 greased cake pan1 and bake in a moderate oven twenty-five minutes4 #ejg4--,,sour ,,milk ,,gingerbread #b cups flour #a cup molasses #a-a_/b teaspoons soda #a cup thick sour milk #a teaspoon ginger #a egg well beaten #a_/d teaspoon salt ,mix and sift dry ingredients1 add molasses1 milk1 and egg1 and beat well2 pour into a greased pan1 and bake in a moderate oven twenty-five minutes4 #ejh4--;,,ginger ,,apple ,,cake ,follow any recipe for gingerbread1 bake in two layers1 and put ,apple ,filling 7see ,no4 #ebi7 between layers and on top4 #eji4--;,,ginger ,,gems #a_/b cup molasses #a-a_/b cups flour #a_/d cup brown sugar #a teaspoon soda #a_/d cup shortening #a teaspoon ginger #a_/b cup boiling water #a_/b teaspoon cinnamon #a beaten egg #a_/d teaspoon salt ,mix in order given1 sifting the dry ingredients together2 beat well1 pour into greased muffin tins1 and bake in a moderate oven twenty minutes4 #eaj4--;,,bran ,,drop ,,cookies #a cup bran #a_/d teaspoon clove #a_/b cup flour #a_/d cup molasses #a_/d teaspoon salt #a_/d cup sugar #a_/d teaspoon soda #a_/d cup melted shortening #a_/b teaspoon cinnamon #a_/d cup milk ,mix in order given1 drop from tablespoon1 two inches apart1 on greased pan1 and bake in a hot oven twelve minutes4 #eaa4--;,,cheese ,,drops #b tablespoons butter #a_/h teaspoon paprika #a_/d cup grated cheese #a_/h teaspoon mustard #a_/d cup dried and sifted crumbs ,few grains cayenne #a_/d teaspoon salt ,whites of #b eggs ,cream butter and cheese together2 mix crumbs with seasonings and add to cheese2 fold in the stiffly beaten whites of eggs4 ,drop from a teaspoon on a greased baking sheet about two inches apart1 and bake in a moderate oven about twelve minutes4 ,serve with soup or salad4 #eab4--;,,cheese ,,wafers #a cup flour #a tablespoon shortening #a_/d teaspoon salt #a_/b cup grated cheese #a_/b teaspoon paprika #a_/d cup cold water ,mix and sift flour1 salt1 and paprika2 rub in shortening with finger tips2 add cheese and mix to a stiff paste with cold water2 roll out very thin1 cut with a small round cutter1 place on a greased baking sheet1 and bake in a moderate oven five or six minutes4 ,serve with salad or soup4 #eac4--;,,chocolate ,,cookies #b squares chocolate #b cups flour #a_/b cup shortening #b-a_/b teaspoons baking powder #a cup brown sugar #a_/b teaspoon salt #a egg well beaten #a_/b teaspoon cinnamon #a_/d cup milk ,put chocolate with shortening in mixing bowl and place over hot water until melted2 add other ingredients in order given4 ,chill1 roll thin1 and cut with fancy cutter4 ,bake in a moderate oven about ten minutes4 #ead4--;,,ginger ,,wafers #a_/b cup shortening #a_/d teaspoon salt #a cup brown sugar #a-a_/d teaspoons ginger #b-a_/d cups bread flour #a_/b cup milk #a_/b teaspoon soda ,cream shortening and sugar2 sift soda1 salt1 and ginger with flour1 and add alternately with milk2 chill2 roll thin on baking sheet2 mark in squares1 and bake in a moderate oven eight or ten minutes4 ,remove from pan while warm4 #eae4--,,marshmallow ,,wafers ,arrange thin crackers or wafers on a baking sheet1 place a marshmallow on each one1 and bake in a moderate oven for a few minutes until marshmallows melt2 into each one press half a nut meat1 raisin1 cherry1 or a bit of candied fruit4 #eaf4--,,molasses ,,brownies #a_/c cup shortening #a beaten egg #a_/c cup sugar #a_/b teaspoon baking powder #a_/c cup molasses #a cup flour #b squares melted chocolate #c_/d cup chopped nut meats ,cream the shortening1 add other ingredients in order given1 drop from spoon on greased pan1 and bake about twelve minutes in a moderate oven4 #eag4--,,oatmeal ,,macaroons #a egg #a cup rolled oats #a_/b cup sugar #a_/c cup shredded coconut #a tablespoon melted butter #a_/b teaspoon salt ,beat egg until light1 add other ingredients in order given1 beat well1 and drop from spoon on greased pan2 bake about fifteen minutes in a moderate oven4 #eah4--,,peanut ,,macaroons ,white of #a egg #a cup powdered sugar #a_/h teaspoon salt #a cup finely chopped peanuts ,add salt to the egg1 and beat until stiff2 add sugar and nuts1 and mix well2 drop from a teaspoon on a greased baking sheet two inches apart1 and bake in a slow oven about fifteen minutes4 #eai4--,,raisin ,,drop ,,cookies #c tablespoons shortening #a cup flour #a_/b cup brown sugar #b teaspoons baking powder #a egg well beaten #a teaspoon cinnamon #b tablespoons milk #a_/b cup raisins seeded and chopped ,cream the shortening and sugar2 add egg and milk1 and beat well2 add flour1 baking powder1 and cinnamon sifted together2 add raisins2 beat well1 drop from a teaspoon two inches apart on a greased baking sheet1 and bake in a moderate oven about twelve minutes4 #ebj4--,,walnut ,,wafers #b eggs #a_/d teaspoon salt #a cup brown sugar #a_/d teaspoon baking powder #a_/b cup flour #c_/d cup chopped nut meats #a_/d teaspoon cinnamon ,beat eggs until light2 add sugar1 and beat well2 add dry ingredients sifted together2 beat well1 add nuts1 pour into a greased dripping pan1 and bake in a moderate oven about ten minutes4 ,cut in squares while hot4 ,mixture may be baked in tiny scalloped tins if preferred4 ,,footnotes3 #aa ,the amount of soda in these recipes is based upon the use of old-fashioned jug molasses2 canned molasses varies greatly in acidity and1 especially when freshly opened1 requires little or no soda4 ,if canned molasses is used1 therefore1 baking powder should wholly or partly take the place of soda4 ,,chapter ,,xxiii ,,icings ,,and ,,fillings #eba4--;,,boiled ,,icing#ab #a_/c cup boiling water ,white of #a egg #a cup sugar #a teaspoon vanilla #a_/h teaspoon cream of tartar ,boil water and sugar to #bdj deg4 ,f41 or until the sirup forms soft ball when tried in cold water2 add cream of tartar and vanilla1 and pour slowly upon the stiffly beaten white of egg1 beating constantly until thick enough to spread without running4 ,for caramel flavor melt one-third of the sugar first4 #ebb4--;,,caramel ,,icing #a cup brown sugar #a teaspoon butter #a_/c cup milk ,few grains salt ,put ingredients in saucepan1 and boil to #bdj deg4 ,f41 or until a soft ball can be formed when tested in cold water4 ,beat until creamy1 and spread while warm4 ,chopped nut meats may be added4 #ebc4--;,,chocolate ,,icing #b squares chocolate ,confectioners' sugar #a_/d cup boiling water #a_/b teaspoon vanilla ,melt chocolate1 add boiling water1 and mix well2 add confectioners' sugar until of right consistency to spread2 add vanilla and beat well4 ,coffee may be used in place of water4 #ebd4--;,,cocoa ,,icing #a tablespoon butter #b tablespoons cocoa #b tablespoons milk ,confectioners' sugar ,heat butter and milk in a saucepan1 remove from fire1 add cocoa1 and enough confectioners' sugar to thicken4 ,about one cup of sugar will be required4 #ebe4--;,,coffee ,,icing ,follow directions for ,boiled ,icing 7see ,no4 #eba71 using strong coffee in place of water4 ,or to recipe for ,quick ,icing 7see ,no4 #ebh7 or ,cream ,icing 7see ,no4 #ebf7 add one teaspoon of instantaneous coffee4 #ebf4--;,,cream ,,icing #a-a_/d cups confectioners' sugar #a_/d teaspoon vanilla ,heavy cream ,sift sugar and add cream until of right consistency to spread 7about two tablespoons72 add flavoring1 and beat well4 #ebg4--,,orange ,,icing ,juice of #a_/b orange ,confectioners' sugar ,grated rind of #a_/d orange ,mix sugar with orange juice and rind until icing is firm enough to spread4 #ebh4--,,quick ,,icing #a tablespoon butter ,confectioners' sugar #b tablespoons boiling water #a_/d teaspoon flavoring ,pour boiling water over butter2 stir in sugar enough to thicken2 add extract1 and beat well before spreading4 7,a little more than one cup of sugar will usually be required47 #ebi4--;,,apple ,,filling #c baked apples #a cup confectioners' sugar ,white of #a egg ,press apples through a sieve2 beat white of egg until stiff2 add half of sugar1 and beat well2 add apple and remaining sugar gradually1 and beat until very light4 ,spread between layers and on top of cake4 ,two tablespoons of tart jelly may be beaten with the apple4 #ecj4--;,,coffee ,,cream ,,filling ,follow recipe for ,cream ,filling 7see ,no4 #eca71 but use one-half cup strong coffee in place of one-half cup of milk4 ,or add one teaspoon of instantaneous coffee to the recipe4 #eca4--;,,cream ,,filling #a-a_/b cups milk #a_/h teaspoon salt #a cup sugar #a egg slightly beaten #a_/d cup cornstarch #a teaspoon flavoring ,scald milk1 mix sugar1 cornstarch1 salt1 and egg2 add to milk1 and cook over hot water1 stirring constantly until mixture thickens2 cook fifteen minutes1 stirring occasionally4 ,cool and flavor before spreading4 #ecb4--;,,date ,,and ,,fig ,,filling #a cup figs #a_/b cup boiling water #a cup dates ,juice #a_/b lemon #a_/b cup sugar ,wash1 dry1 and chop figs2 wash1 dry1 stone1 and chop dates2 mix fruit with sugar1 water1 and lemon juice1 and cook over hot water until thick enough to spread4 #ecc4--;,,fudge ,,filling #a-a_/b cups brown sugar #a_/c cup milk #a tablespoon butter ,few grains salt #a square chocolate #a_/b cup nut meats chopped ,put sugar1 butter1 chocolate1 milk1 and salt in a saucepan2 heat slowly to boiling point1 and boil to #bdj deg4 ,f41 or until a soft ball can be formed when tested in cold water2 remove from fire1 add nuts1 and beat until smooth and creamy4 #ecd4--,,marshmallow ,,filling #a cup sugar #a_/b pound marshmallows #a_/c cup boiling water #a teaspoon vanilla ,boil sugar and water to #bdj deg4 ,f41 or until a soft ball can be formed when tested in cold water2 soften marshmallows over hot water1 add sirup1 and when partly cooled add vanilla and beat until stiff enough to spread4 ,chopped nuts1 dates1 figs1 raisins1 or candied fruits may be added4 #ece4--,,mocha ,,filling #b tablespoons hot black coffee #a_/b teaspoon vanilla #a tablespoon butter #a cup confectioners' sugar #b tablespoons cocoa ,mix coffee1 butter1 cocoa1 and vanilla1 and add sugar enough for mixture to spread without running4 #ecf4--,,orange ,,filling #a_/b cup sugar #a_/b cup orange juice #c tablespoons flour #a beaten egg ,grated rind #a_/b orange #a teaspoon butter ,mix sugar1 flour1 and rind in the top of double boiler1 add orange juice1 egg1 and butter1 and cook over hot water for twelve minutes1 stirring often4 #ecg4--,,prune ,,filling ,to recipe for ,boiled ,icing 7see ,no4 #eba7 add two-thirds of a cup of cooked prunes which have been stoned and cut in small pieces1 and the chopped meats from six of the prune stones4 ,spread between layers of cake4 ,,footnotes3 #ab ,the sirup should be boiled in a small saucepan2 otherwise the bulb of the thermometer will not be covered4 ,,chapter ,,xxiv ,,hot ,,desserts #ech4--;,,apple ,,roulettes ,use recipe for ,baking ,powder ,biscuit 7see ,no4 #dbd72 roll dough very thin1 brush with melted butter1 and spread with one cup of chopped apple1 mixed with one-fourth cup of sugar1 and one teaspoon of cinnamon2 roll firmly like a jelly roll1 cut in three-fourths-inch slices1 place in buttered pan1 and bake in a hot oven fifteen minutes4 ,serve with hot liquid sauce4 #eci4--;,,dutch ,,apple ,,cake #a-a_/b cups flour #a_/b cup milk #c teaspoons baking powder #b tablespoons melted shortening #a_/b teaspoon salt #c apples #c tablespoons sugar #b tablespoons sugar #a egg #a_/d teaspoon cinnamon ,sift together flour1 baking powder1 salt1 and sugar2 add egg well beaten1 milk1 and shortening2 beat well1 and spread in a greased pan1 having mixture about an inch deep2 core1 pare1 and quarter apples1 cut in thick slices1 and arrange in rows on top of cake2 sprinkle with sugar and cinnamon1 and bake in hot oven half an hour4 ,serve with liquid sauce4 #edj4--,,steamed ,,apple ,,pudding #f apples #c teaspoons baking powder #a_/b cup sugar #a_/b teaspoon salt #a_/b teaspoon nutmeg #b tablespoons shortening #a-a_/b cups flour #c_/d cup milk ,pare1 core1 and slice apples2 place in a greased pudding dish1 and sprinkle with sugar and nutmeg mixed4 ,sift flour1 baking powder1 and salt2 rub in shortening with finger tips1 and mix with milk2 spread over apples1 and steam for one hour4 ,turn out of dish1 and serve with apples on top4 ,serve with ,soft ,sauce 7see ,no4 #fag74 #eda4--;,,banana ,,toast ,mash and sweeten bananas1 heap on rounds of buttered toast1 and heat in oven4 ,serve hot with cream or rich milk4 ,garnish with split cherries1 nuts1 or bits of jelly4 #edb4--;,,blackberry ,,pudding ,add one cup of blackberries to recipe for ,cottage ,pudding 7see ,no4 #edi7 and serve with ,blackberry ,sauce 7see ,no4 #fah74 #edc4--;,,blueberry ,,pudding ,to recipe for ,cottage ,pudding 7see ,no4 #edi7 add one cup of blueberries4 #edd4--;,,brown ,,betty #b cups soft bread crumbs #a_/d teaspoon clove #d tablespoons butter #a_/d teaspoon nutmeg #d apples #b tablespoons molasses #a_/c cup brown sugar #b tablespoons hot water #a_/b teaspoon cinnamon #a_/d teaspoon salt ,mix crumbs with melted butter2 pare1 core1 and slice apples2 mix sugar and spices2 arrange crumbs and apple in layers in a greased baking dish1 sprinkle each layer with sugar2 mix molasses1 water1 and salt1 and pour over all4 ,bake slowly for an hour and a half4 #ede4--;,,baked ,,cranberry ,,pudding #b cups soft bread crumbs #a cup sugar #a_/d cup butter #a_/b cup sultana raisins #a cup chopped cranberries #a_/d cup boiling water ,mix crumbs with melted butter2 add cranberries1 sugar1 and raisins1 and put into a greased baking dish2 add water1 and bake in a slow oven one hour4 ,serve with ,soft ,sauce 7see ,no4 #fag74 #edf4--;,,baked ,,indian ,,pudding #b cups boiling water #c cups hot milk #a teaspoon salt #a_/d cup molasses #e tablespoons fine corn meal #a_/b teaspoon ginger ,add salt to boiling water1 sift in corn meal very slowly1 and boil ten minutes1 stirring often2 add milk1 molasses1 and ginger1 pour into a greased earthen dish1 and bake very slowly for three hours4 ,serve with rich milk1 cream1 or ,ginger ,sauce 7see ,no4 #faa74 #edg4--;,,caramel ,,toast ,,pudding #c_/d cup sugar #a_/d teaspoon salt #b slices toast #a_/b teaspoon nutmeg #b cups hot milk #a egg #a tablespoon butter ,caramelize sugar2 cut each slice of toast in quarters1 dip in caramel1 and arrange in baking dish2 add milk to caramel remaining in pan1 and stir until dissolved2 add butter1 salt1 nutmeg1 and egg slightly beaten2 pour over toast1 and bake in slow oven about half an hour4 ,serve with cream1 rich milk1 or liquid sauce4 #edh4--,,steamed ,,chocolate ,,pudding #a_/b cup sugar #a cup flour #a tablespoon melted butter #a-a_/b teaspoons baking powder #a beaten egg #a_/b teaspoon cinnamon #a_/b cup milk #a square melted chocolate #a_/h teaspoon salt ,mix in order given1 put in pudding mold1 cover closely1 and steam one hour4 ,serve with cream or ,soft ,sauce 7see ,no4 #fag74 #edi4--;,,cottage ,,pudding #a_/d cup shortening #b cups flour #a_/b cup sugar #d teaspoons baking powder #a egg #a_/d teaspoon salt #c_/d cup milk ,cream the butter2 add the sugar and the well-beaten egg1 and beat well2 add the milk and then the flour1 baking powder1 and salt1 which have been sifted together2 beat again1 and bake in hot oven in pudding dish about half an hour1 or in individual tins about twenty minutes4 ,serve with hot liquid sauce4 #eej4--,,steamed ,,fig ,,pudding #a_/b cup shortening #a teaspoon cinnamon #a_/b cup sugar #a_/b teaspoon nutmeg #a egg well beaten #a_/b teaspoon salt #a cup milk #a pound figs chopped #a_/b cup molasses #a_/d cup currants #b-a_/b cups flour #a_/b cup flour #e teaspoons baking powder ,mix shortening and sugar1 and beat until creamy2 add egg1 milk1 and molasses1 add two and a half cups of flour sifted with baking powder1 spices1 and salt2 beat well2 add figs and currants mixed with one-half cup of flour4 ,pour into a greased mold1 and steam three hours1 or pour into greased one-pound baking powder boxes1 and steam an hour and three-quarters4 ,serve with ,cranberry ,sauce 7see ,no4 #fjf7 or ,currant ,jelly ,sauce 7see ,no4 #fjh74 ,this pudding keeps well and can be reheated in the top of the double boiler4 #eea4--,,steamed ,,fruit ,,pudding #a egg well beaten #a_/b teaspoon salt #a cup molasses #a teaspoon cinnamon #a_/b cup water #a_/d teaspoon clove #b tablespoons melted shortening #a_/b teaspoon mace #a-a_/b cups flour #c_/d cup raisins seeded and chopped #a_/b teaspoon soda #a_/d cup currants ,mix egg1 molasses1 water1 and shortening2 add dry ingredients sifted together2 add fruit2 mix well1 pour into greased one-pound baking powder boxes1 and steam an hour and three-quarters4 ,serve with a tart sauce4 ,one cup of dates1 stoned and cut in pieces1 may be used instead of raisins and currants4 #eeb4--,,mock ,,indian ,,pudding #b slices bread buttered #a_/c cup sugar #b cups milk #a_/d teaspoon cinnamon #a_/b cup molasses #a_/d teaspoon salt ,butter two slices bread cut three-quarters of an inch thick1 put into buttered baking dish1 and pour over the bread the rest of the ingredients mixed together4 ,bake one and a half hours in a slow oven4 #eec4--;,,indian ,,tapioca ,,pudding #a_/c cup pearl tapioca #a_/b cup molasses #b cups boiling water #a tablespoon butter #a-a_/b teaspoons salt #a_/d teaspoon cinnamon #a_/d cup corn meal #c cups hot milk ,soak tapioca in cold water for one hour1 and drain2 add salt to boiling water1 sift in corn meal1 and boil ten minutes1 stirring often2 add tapioca and other ingredients1 pour into a greased earthen dish1 and bake slowly for two hours4 #eed4--,,peach ,,dumplings ,cover halves of preserved peaches with ,shortcake ,dough 7see ,no4 #dda7 rolled thin2 bake in hot oven1 and serve with hot peach sirup and hard sauce4 #eee4--;,,baked ,,rice ,,custard #a cup cooked rice ,pinch of salt #b eggs #a-a_/b cups milk #a_/c cup sugar #a_/b teaspoon lemon extract ,mix in order given and bake about twenty minutes in a moderate oven4 ,serve hot or cold with cream or rich milk4 #eef4--;,,baked ,,rice ,,pudding #a_/b cup rice #a_/b teaspoon salt #b cups milk #a_/b nutmeg grated #b cups boiling water #a cup raisins seeded and chopped #a_/d cup sugar ,wash rice1 mix with other ingredients1 pour into a greased baking dish1 and bake slowly for three hours4 ,stir occasionally during first hour of baking to prevent rice and fruit from settling4 ,serve with rich milk or cream4 #eeg4--,,mulled ,,rice #a_/b cup rice #a_/d teaspoon salt #b cups hot milk #a egg #a tablespoon butter #a_/b teaspoon nutmeg #b tablespoons sugar #b tablespoons grape juice ,wash rice1 and cook with milk1 butter1 sugar1 and salt in double boiler until tender2 beat egg1 add nutmeg and grape juice1 stir into rice1 and cook five minutes4 ,serve with cream or rich milk4 ,,chapter ,,xxv ,,cold ,,desserts #eeh4--;,,banana ,,royal #d bananas #d slices of ,french ,toast 7see ,no4 #dfg7 #a_/d cup currant jelly or stale sponge cake #a_/d cup powdered sugar ,force bananas and jelly through potato ricer or a sieve1 add sugar1 and heap on ,french toast or sponge cake4 ,or line individual glasses with lady fingers and fill with banana mixture4 #eei4--;,,banana ,,whip #d bananas #d tablespoons powdered sugar #d tablespoons grape juice or jelly ,whites of #b eggs ,peel and scrape bananas1 force through a sieve2 add grape juice1 sugar1 and stiffly beaten whites of eggs2 pile lightly in individual glass dishes1 garnish with bits of jelly1 and serve at once4 ,all materials should be very cold4 #efj4--;,,banana ,,and ,,grape ,,juice ,,jelly #a_/b box gelatine #a_/d cup strained lemon juice #a_/b cup grape juice #c_/d cup sugar #b-a_/b cups boiling water #b large bananas ,soak gelatine in grape juice five minutes2 dissolve in boiling water1 add lemon juice and sugar4 ,when jelly begins to stiffen1 beat with egg beater1 and add the bananas pressed through a sieve4 #efa4--;,,blackberry ,,mold #a quart blackberries #b cups water #a_/b cup sugar #c_/d cup farina #a_/d teaspoon salt ,heat berries1 sugar1 salt1 and water1 and when boiling add farina slowly4 ,cook over hot water half an hour1 turn into a mold1 and serve cold with cream4 ,blueberries1 either fresh or canned1 may be used in place of blackberries4 #efb4--;,,charlotte ,,russe ,,filling #a-a_/b cups thin cream #a_/d cup hot milk #a-a_/b teaspoons gelatine #c tablespoons powdered sugar #b tablespoons cold milk #a_/b teaspoon vanilla ,whip the cream with a whip churn2 skim off the froth as it rises1 and place in a fine sieve to drain2 soak gelatine in cold milk1 dissolve in hot milk1 add sugar and flavoring4 ,stir occasionally until mixture begins to stiffen2 then fold in the whip from the cream4 #efc4--;,,chocolate ,,blancmange #b cups hot milk #a_/d cup sugar #d tablespoons cornstarch #a-a_/b squares chocolate melted #a_/d teaspoon salt ,whites #b eggs #a_/d teaspoon cinnamon ,scald milk2 mix cornstarch1 salt1 cinnamon1 and sugar2 add slowly to milk1 and cook over hot water until thickened1 stirring constantly2 add chocolate and cook for fifteen minutes1 stirring occasionally2 fold in the stiffly beaten whites of eggs1 and turn into individual molds to chill4 #efd4--;,,coconut ,,and ,,orange ,,jelly #a_/b box gelatine #a_/c cup sugar #a_/b cup cold water #a can coconut #a cup hot milk ,cold milk #a_/d cup orange marmalade ,soak gelatine in cold water for five minutes2 dissolve in hot milk2 add marmalade and sugar2 drain one can of coconut1 and add to coconut milk enough cold milk to make one and a half cups2 mix with jelly1 add coconut1 and pour into a mold to chill4 #efe4--;,,coffee ,,caramel ,,custards #a_/b cup sugar #b eggs #a cup milk ,few grains salt #a cup strong coffee ,put sugar in smooth saucepan1 and stir over fire until a light-colored caramel is formed4 7,avoid burning47 ,heat milk and coffee1 add to caramel1 and keep over hot water until caramel is dissolved2 add eggs slightly beaten and salt2 strain into cups1 and bake in slow oven until firm4 #eff4--;,,coffee ,,junket #b cups lukewarm milk ,few grains salt #a_/d cup sugar #a_/b junket tablet #a teaspoon instantaneous coffee #a teaspoon cold water ,mix milk1 sugar1 coffee1 and salt2 stir until sugar is dissolved2 dissolve junket tablet in cold water1 add to milk1 and pour into glasses4 ,if milk is overheated junket will not be firm4 #efg4--;,,cranberry ,,whip ,follow recipe for ,prune ,whip 7see ,no4 #egd71 using one cup of strained cranberry sauce instead of prunes4 #efh4--,,soft ,,custard #b cups milk ,few grains salt ,yolks of #b eggs #a teaspoon cornstarch #a_/d cup sugar #a_/b teaspoon vanilla ,scald the milk2 mix sugar1 salt1 and cornstarch1 add to beaten egg yolks1 and stir into the hot milk2 cook over hot water ten minutes1 stirring constantly until thickened2 beat with egg beater2 strain1 cool1 and add vanilla4 ,to vary the flavor1 the sugar may be caramelized1 or other extracts may be used4 ,serve in glasses with a meringue made of the whites of eggs beaten stiff and sweetened with two tablespoons of sugar4 ,garnish with dots of red jelly4 #efi4--;,,coffee ,,and ,,rice ,,jelly #a_/b box gelatine #a cup milk #a_/b cup cold coffee #c_/d cup sugar #b cups hot strong coffee #a cup cooked rice ,soak gelatine in cold coffee five minutes2 add hot coffee and stir until dissolved2 add milk and sugar2 chill1 and1 when beginning to stiffen1 beat with egg beater1 add rice1 and turn into a mold4 #egj4--;,,fruit ,,cream #b bananas #a tablespoon granulated gelatine #a orange #a_/d cup boiling water #a_/b lemon #a cup cream whipped #a_/c cup powdered sugar ,press bananas through a sieve2 add juice and pulp of orange1 juice of lemon1 sugar1 and gelatine which has been dissolved in hot water4 ,stir over ice water until mixture begins to stiffen1 then fold in the cream4 ,put in mold and chill4 #ega4--,,spiced ,,fruit ,,jelly #f apples #a tablespoon gelatine #a_/b cup cranberries #a_/d cup cold water #c_/d cup boiling water #a_/b teaspoon cinnamon #a cup sugar #a_/d teaspoon clove ,core and slice apples1 and cook with cranberries and boiling water fifteen minutes2 press through a sieve1 add sugar1 gelatine dissolved in cold water1 and spice4 ,stir until sugar is dissolved1 pour into a mold1 and put in a cool place until firm4 #egb4--;,,fruit ,,whip 7,uncooked7 #d tart apples grated #b tablespoons fruit jelly #d figs chopped ,whites of #b eggs #h dates stoned and chopped ,mix fruit2 mash jelly with a fork2 add to fruit1 and fold in the stiffly beaten whites of eggs4 ,serve in glasses1 and garnish with bits of jelly4 #egc4--,,pineapple ,,pudding ,follow recipe for ,chocolate ,blancmange 7see ,no4 #efc71 omitting chocolate and cinnamon1 and adding one-half can of grated pineapple4 #egd4--,,prune ,,whip ,press cooked and stoned prunes through a sieve2 to one cup of prune pulp add two tablespoons of sugar2 beat the whites of two eggs very stiff2 add prune mixture gradually1 and beat well with a strong egg beater2 when light turn into a small greased baking dish or into four individual dishes1 and bake in a slow oven about twenty minutes1 or until firm4 ,serve plain or with a custard sauce made from the yolks of the eggs4 #ege4--,,prune ,,and ,,wheat ,,mold #a cup prunes #a_/d teaspoon salt ,boiling water #a_/b cup ,cream of ,wheat ,wash prunes1 soak over night2 cook in same water until tender1 and remove the stones2 measure prunes and juice1 and add boiling water to make one quart2 add salt2 slowly sift in wheat1 and cook over hot water for half an hour1 stirring often at first2 turn into a mold to cool4 #egf4--;,,jellied ,,prunes ,,and ,,cranberries #a cup prunes #a cup sugar ,boiling water #a_/b box gelatine #a cup cranberries chopped #a_/b cup cold water ,wash prunes1 and soak over night in water to cover2 cook until soft in same water2 drain1 measure juice1 and add enough boiling water to make three cups2 put cranberries in a colander and rinse off the seeds with running water2 drain1 and add to water2 add sugar1 and cook ten minutes2 add the gelatine soaked in cold water2 stone the prunes1 cut in quarters1 and add to cranberries2 turn into a mold1 and chill4 #egg4--,,rice ,,mold #a cup rice ,grated rind of #a_/b orange #b quarts boiling water #c_/d cup powdered sugar #a tablespoon salt #b tablespoons grape juice ,juice of #a orange ,cook rice in boiling salted water until tender2 drain2 mix with orange1 sugar1 and grape juice2 press into a mold1 and chill2 turn out of mold1 and serve with cream4 #egh4--,,sea ,,moss ,,blancmange #a_/d cup sea moss #a_/d teaspoon salt #a quart milk #a teaspoon vanilla #a_/d cup sugar ,soak moss in lukewarm water for ten minutes2 lift carefully from the water so as not to disturb any sand which may have settled2 rinse moss1 drain well1 add to hot milk1 and cook in double boiler for half an hour4 ,strain through a fine sieve1 add sugar1 salt1 and vanilla1 and turn into a mold until firm4 ,serve with crushed berries1 sliced bananas1 or stewed fruit4 ,,chapter ,,xxvi ,,frozen ,,desserts #egi4--,,to ,,freeze ,,ices ,use one measure of freezing salt to three measures of finely cracked ice for ice cream1 sherbet1 and all mixtures which are to be churned4 ,freeze slowly1 remove dasher1 pack solidly1 add fresh salt and ice1 and let stand for an hour before serving4 ,to freeze mousse1 bombe1 and all unchurned mixtures1 pack in equal parts of salt and ice1 and let stand three hours4 #ehj4--;,,frozen ,,custard #a quart milk #b teaspoons cornstarch #b eggs #a tablespoon vanilla #a cup sugar ,few grains salt ,scald milk2 beat eggs slightly1 add sugar mixed with cornstarch1 and stir into milk2 cook over hot water for twelve minutes1 stirring constantly at first4 ,cool1 add vanilla and salt1 and freeze4 ,part cream may be used to advantage1 or one can of evaporated milk with enough fresh milk added to make one quart4 #eha4--;,,chocolate ,,ice ,,cream ,follow recipe for ,vanilla ,ice ,cream 7see ,no4 #ehi71 adding two and a half squares of chocolate to the custard before cooking4 #ehb4--;,,cocoa ,,ice ,,cream #a pint milk #a teaspoon cornstarch #b inches stick cinnamon #a egg beaten #a cup sugar #a pint cream #a_/b cup cocoa #a teaspoon vanilla ,few grains salt ,scald milk with cinnamon2 mix sugar1 cocoa1 salt1 cornstarch1 and egg1 and cook with milk until slightly thickened2 cool1 remove cinnamon1 add cream and vanilla1 and freeze4 #ehc4--;,,coffee ,,ice ,,cream #a can evaporated milk #a_/b cup sugar #a cup boiling water #b teaspoons instantaneous coffee ,add boiling water to milk1 and cool2 add sugar and flavoring1 and freeze4 ,serve in glasses and garnish with whipped cream4 #ehd4--,,mint ,,ice ,,cream #a quart thin cream ,white of #a egg #a_/b pound mint stick candy ,put half of cream in double boiler with candy1 and heat until candy is dissolved4 ,cool1 add the remainder of cream whipped1 and the white of egg beaten stiff2 freeze2 and serve in glasses garnished with small green mint candies4 #ehe4--,,orange ,,velvet ,,cream #a cup sugar #a cup orange juice #a cup water ,juice of #a lemon ,whites of #b eggs #a pint cream whipped ,boil sugar and water until it threads2 cool slightly and add gradually to the stiffly beaten whites of eggs1 beating steadily for three minutes2 add fruit juice1 and when cool fold in cream4 ,freeze1 and serve in glasses garnished with candied orange peel and a few mint leaves4 #ehf4--,,philadelphia ,,ice ,,cream #a quart thin cream ,few grains salt #c_/d cup sugar #a tablespoon flavoring ,mix and freeze4 #ehg4--,,prune ,,ice ,,cream #a-a_/b cups hot milk #a cup cream #b eggs slightly beaten #b cups cooked prunes #a_/b cup brown sugar ,cook milk1 eggs1 and sugar over hot water until thickened1 stirring constantly2 when cool add cream1 prunes stoned and pressed through a sieve1 and freeze4 ,undiluted1 unsweetened1 evaporated milk may be used in place of cream4 #ehh4--,,strawberry ,,ice ,,cream #a quart strawberries #a quart thin cream #a-a_/b cups sugar ,mash strawberries1 add sugar1 let stand an hour1 and press through a sieve2 add cream1 and freeze4 #ehi4--,,vanilla ,,ice ,,cream #a pint milk ,few grains salt #a cup sugar #a pint cream #b eggs #a tablespoon vanilla ,scald milk1 add sugar1 salt1 and eggs slightly beaten2 cook over hot water until mixture coats spoon2 cool2 add cream and vanilla1 and freeze4 #eij4--;,,canton ,,ginger ,,sherbet #a_/b cup ,canton ginger ,juice of #a orange #a cup sugar ,juice of #a_/b lemon #c-a_/b cups boiling water ,white of #a egg ,put ginger through the food chopper1 using finest cutter2 add sugar and water1 and boil fifteen minutes2 add fruit juice2 cool1 and freeze4 ,when nearly frozen1 add the stiffly beaten white of egg4 #eia4--;,,cider ,,frappe #a quart sweet cider ,juice of #c oranges #a cup sugar ,juice of #a lemon ,mix cider1 sugar1 and strained fruit juice2 freeze to a mush1 and serve in frappe glasses with the roast4 #eib4--;,,cranberry ,,and ,,raisin ,,sherbet #c cups cranberries #a-a_/b cups sugar #a cup seeded raisins ,white of #a egg #a-a_/b cups water ,cook cranberries1 raisins1 and water ten minutes2 press through a sieve1 add sugar1 and freeze2 when nearly frozen add the stiffly beaten white of egg1 and continue freezing until stiff and smooth4 #eic4--;,,fruit ,,sherbet #a cup sugar ,juice of #a orange #a cup water ,juice of #a lemon #a teaspoon gelatine #c_/d cup grated pineapple #b tablespoons cold water #a banana peeled and mashed ,boil sugar and water five minutes1 add gelatine soaked in cold water1 and stir until dissolved2 add fruit2 cool1 and freeze4 #eid4--;,,grape ,,bombe ,line a mold with ,grape ,sherbet 7see ,no4 #eie71 fill with ,charlotte ,russe ,filling 7see ,no4 #efb7 to within one inch of top1 cover with sherbet1 and pack in salt and ice for three hours4 #eie4--;,,grape ,,sherbet #a cup sugar #b tablespoons water #a cup water #a cup grape juice #a teaspoon gelatine ,juice of #a lemon ,boil sugar and water five minutes2 soak gelatine in cold water five minutes and add to sirup2 add fruit juice1 cool1 and freeze4 ,serve in glasses with or without whipped cream garnish4 #eif4--;,,jelly ,,sherbet #a teaspoon gelatine #a-a_/b cups boiling water #a_/b cup cold water ,white of #a egg #b glasses jelly ,put gelatine and cold water in the top of double boiler2 let stand five minutes2 add jelly and boiling water1 and stir until jelly is dissolved2 when cool1 freeze2 when nearly frozen add the stiffly beaten white of egg4 ,this is economical if home made jelly can be used4 #eig4--,,pineapple ,,sherbet #b_/c cup sugar ,juice of #a lemon #b cups boiling water ,white of #a egg #a_/b can grated pineapple ,boil sugar and water for fifteen minutes1 add pineapple1 and lemon juice2 when cool1 freeze2 when nearly frozen add the stiffly beaten white of egg1 and finish freezing4 #eih4--,,somerset ,,sherbet #a banana #a cup sugar #a_/b can apricots1 or #a teaspoon gelatine #a-a_/b cups stewed dried apricots #a_/d cup cold water #a lemon #a cup boiling water #a orange ,press banana and apricots1 with their juice1 through a sieve2 add juice of lemon and orange1 and sugar2 soak gelatine in cold water1 dissolve in boiling water1 add to fruit1 cool1 and freeze4 #eii4--,,strawberry ,,sherbet #b cups water #a box strawberries #a cup sugar ,white of #a egg ,boil sugar and water five minutes2 mash berries1 add to sirup1 cool1 and freeze2 when nearly frozen add the stiffly beaten white of egg4 ,if preferred1 strain before freezing4 #fjj4--;,,frozen ,,watermelon ,scoop out the inside of a watermelon with a large spoon2 put in the freezer without the dasher1 sprinkle with powdered sugar and lemon juice1 and pack in equal parts of salt and ice for three hours4 ,,chapter ,,xxvii ,,sauces ,,for ,,desserts #fja4--;,,caramel ,,sauce ,melt one cup of sugar in a smooth1 clean saucepan1 add three-fourths cup of boiling water1 and simmer fifteen minutes4 ,take care that sugar does not burn4 ,strong coffee may be used instead of water1 and1 if desired1 one-half cup of chopped nut meats may be added4 #fjb4--;,,chocolate ,,sauce 7,hot7 #c_/d cup sugar #b teaspoons boiling water #a_/c cup boiling water #a teaspoon butter #a_/h teaspoon salt #a_/b teaspoon vanilla #a square chocolate ,cook sugar1 one-third cup water1 salt1 and chocolate until sirup threads2 remove from fire1 add two teaspoons water1 butter1 and vanilla4 #fjc4--;,,chocolate ,,marshmallow ,,sauce #a square chocolate #a_/d cup sugar #a_/b tablespoon butter #a cup boiling water #a tablespoon flour #h marshmallows cut in pieces ,few grains salt #a_/b teaspoon vanilla ,melt chocolate2 add butter1 flour1 salt1 sugar1 and mix well2 add water and boil two minutes2 add marshmallows and beat well2 add vanilla and serve hot4 ,one tablespoon of shredded almonds may be added2 or the marshmallows may be omitted and two tablespoons each of chopped nuts and raisins added4 #fjd4--;,,cinnamon ,,sauce ,use recipe for ,lemon ,sauce 7see ,no4 #fac72 but omit the lemon flavoring1 and add one teaspoon cinnamon and one tablespoon of molasses4 #fje4--;,,coffee ,,sauce 7,evaporated ,milk7 #a cup evaporated milk #a teaspoon soluble coffee1 or #a_/d cup sugar #b tablespoons clear black coffee ,place milk on ice for a few hours2 beat with a rotary egg beater until stiff1 add sugar and flavoring4 #fjf4--;,,cranberry ,,sauce 7,pudding7 #a_/d cup butter #b tablespoons boiling water #a cup powdered sugar #a_/b cup strained cranberry sauce ,cream butter1 add sugar and water gradually and alternately2 beat well1 and add cranberry sauce4 ,the stiffly beaten white of one egg may be added4 ,serve with cottage or steamed puddings4 #fjg4--;,,custard ,,sauce ,make the same as ,soft ,custard 7see ,no4 #efh74 #fjh4--;,,currant ,,jelly ,,sauce 7,pudding7 #a tablespoon cornstarch #b tablespoons currant jelly #a_/d cup sugar #a teaspoon butter #a cup boiling water ,juice of #a_/b lemon ,mix cornstarch and sugar in a saucepan1 add water gradually1 when thickened add jelly1 simmer ten minutes2 add butter and lemon juice just before serving4 #fji4--;,,date ,,sauce ,to ,lemon ,sauce 7see ,no4 #fac7 add eight dates1 which have been washed1 stoned1 and cut in small pieces4 ,serve with ,cottage ,pudding 7see ,no4 #edi74 #faj4--;,,fruit ,,sauce ,heat one cup of sirup of preserved or canned fruit1 thicken with one teaspoon of cornstarch moistened with one tablespoon of cold water1 and cook ten minutes2 add a few grains of salt1 a teaspoon of butter1 a few drops of red coloring1 and serve hot4 #faa4--;,,ginger ,,sauce #a_/b cup sugar #b tablespoons water #a_/d cup molasses #b tablespoons vinegar #a teaspoon butter #a_/b tablespoon ginger ,mix in order given1 boil for five minutes1 and serve hot with ,indian ,pudding 7see ,no4 #eec7 or ,steamed ,fruit ,pudding 7see ,no4 #eea74 #fab4--;,,hard ,,sauce #a_/d cup butter #a teaspoon vanilla1 or #a cup powdered sugar #a_/d teaspoon nutmeg #a teaspoon milk ,cream butter1 add sugar and milk gradually1 and beat until very light2 add flavoring1 and chill before serving4 #fac4--,,lemon ,,sauce #c_/d cup sugar #a teaspoon butter #b teaspoons cornstarch ,juice and rind of #a_/b lemon1 or #a_/h teaspoon salt #a_/b teaspoon lemon extract #a-a_/b cups hot water ,mix sugar1 cornstarch1 and salt2 add hot water1 stir constantly until boiling point is reached1 and simmer ten minutes2 add butter and flavoring4 ,one teaspoon of vanilla or one-half nutmeg grated may be used instead of lemon4 #fad4--,,marshmallow ,,sauce #a cup sugar #a cup marshmallows #a_/b cup boiling water #a_/b teaspoon vanilla ,boil sugar and water five minutes1 add marshmallows1 beat until they are melted1 and add vanilla4 ,beat well before serving4 ,serve hot or cold4 #fae4--,,mocha ,,sauce #a_/d cup butter or ,crisco #a teaspoon powdered soluble coffee #a cup powdered sugar #a tablespoon cocoa #b tablespoons milk ,cream shortening1 add sugar and milk gradually1 and beat until light2 add coffee and cocoa1 and blend well4 #faf4--,,orange ,,marmalade ,,sauce #a_/b cup orange marmalade #a_/b cup boiling water #a_/b tablespoon butter ,mix and serve hot with ,cottage ,pudding 7see ,no4 #edi71 steamed puddings1 or griddle cakes4 #fag4--,,soft ,,sauce ,to ,hard ,sauce 7see ,no4 #fab7 add two tablespoons of hot milk1 a few drops at a time2 beat well1 and do not chill4 #fah4--,,strawberry ,,sauce #b tablespoons butter #b tablespoons boiling water #c_/d cup powdered sugar #a cup crushed strawberries ,cream butter1 add half of sugar gradually2 add remaining half of sugar alternately with the water2 beat well1 and add strawberries4 ,blackberries or raspberries may be used instead of strawberries4 ,,chapter ,,xxviii ,,pastries #fai4--,,plain ,,paste #a-a_/b cups flour #a_/d cup shortening #a_/d teaspoon salt #a_/c cup ice water #a_/d teaspoon baking powder #a_/d cup butter ,sift flour1 salt1 and baking powder2 rub in shortening with finger tips until mixture is like fine meal2 add water gradually until a soft but not sticky dough is formed1 mixing with a knife2 when dough is mixed1 the side of the bowl should be clean1 neither sticky nor dry with flour4 ,slightly more or less water may be needed4 ,roll paste1 on a lightly floured board1 into an even rectangular shape2 divide butter into three parts2 cover two-thirds of paste with dots of butter1 using one part2 fold first the unbuttered third1 then the remaining third1 so that there will be three layers of paste with butter between2 roll out again1 dot with butter as before1 and fold2 repeat for third time4 ,put paste on ice until thoroughly chilled4 ,any good shortening may be used in place of butter1 but the butter flavor will be lacking4 ,this is enough for one pie with two crusts2 double the amount of paste can be made with the same amount of labor4 ,it keeps well if wrapped in cheesecloth and put in a cool place4 #fbj4--,,rich ,,paste #c cups flour #a-a_/d cups shortening #a teaspoon sugar #a tablespoon lemon juice #a_/b teaspoon salt ,ice water ,sift flour1 sugar1 and salt2 add shortening1 and rub in with finger tips or chop with a knife in each hand until mixture is like fine meal2 add lemon juice and enough water to form a stiff paste 7about two-thirds of a cup72 roll out into a thin sheet and fold in four layers2 roll out and fold three times4 ,chill before using4 ,this rule makes two pies4 ,it is less expensive than puff paste1 and yet is a very good substitute for it4 #fba4--,,patty ,,shells ,roll paste one-eighth of an inch thick1 cover inverted tin patty pans or individual pie dishes1 trim paste evenly1 and press down the edge firmly2 prick with a fork1 place on a baking sheet1 and bake in a hot oven about twelve minutes4 ,remove pans1 and fill with any cooked fruit mixture1 berries1 or creamed meats or vegetables4 #fbb4--,,pie ,,shell ,roll paste one-quarter inch thick1 cover an inverted tin pie plate1 trim1 and press the edges firmly2 prick with a fork1 place on a baking sheet1 and bake in a hot oven about fifteen minutes4 ,fill with cooked pie mixtures and cover with a meringue1 or garnish with bits of pastry which have been cut in fancy shapes and baked4 #fbc4--,,tart ,,shells ,roll ,rich ,paste 7see ,no4 #fbj7 one-third of an inch thick1 cut into small rounds1 moisten the edges of half of them with cold water1 cut out the centers of the other half with a small cutter1 place upon whole rounds1 and press firmly together2 chill1 and bake in a hot oven about twenty minutes4 ,fill with jelly1 jam1 or fruit paste4 ,when shells are to be filled with creamed meats1 etc41 cut with a larger cutter4 #fbd4--,,mince ,,meat #d cups cooked beef chopped #a pound citron shredded #b cups chopped suet #b tablespoons salt #h cups chopped apples #a tablespoon cinnamon #a cup brown sugar #a tablespoon mace #b cups molasses #a teaspoon clove #a glass tart jelly #a teaspoon allspice #a-a_/b pounds seeded raisins #a_/b teaspoon pepper #a pound washed currants #a quart boiled cider ,mix1 and cook slowly about two hours1 stirring frequently4 ,one cup of chopped cranberries may be substituted for the jelly4 ,store in jars or in a stone crock4 ,if mince meat grows dry by standing1 moisten with a little coffee4 #fbe4--,,mock ,,mince ,,meat 7,uncooked7 #a-a_/b cups chopped apples #a_/b teaspoon cinnamon #a_/d cup raisins seeded and chopped #a_/b teaspoon mace #a_/d cup cranberries chopped #a_/d teaspoon clove #a_/d cup currants #c_/d cup brown sugar #a tablespoon citron shredded #a_/d cup vinegar #a_/d cup beef fat melted #a_/b cup coffee #a_/b teaspoon salt ,mix in order given and let stand a few hours before using4 7,fills one large pie47 #fbf4--;,,green ,,tomato ,,mince ,,meat #a-a_/b cups green tomatoes chopped #a_/d cup water #a-a_/b cups apple chopped #c_/d teaspoon cinnamon #c_/d cup raisins seeded and chopped #a_/b teaspoon mace #a cup brown sugar #a_/d teaspoon clove #a_/d cup beef fat melted #c_/d teaspoon salt #b tablespoons vinegar #a_/b cup jelly1 fruit sirup1 or grape juice ,mix and cook slowly for one hour4 7,fills two pies47 #fbg4--,,meringue ,,for ,,tarts ,,and ,,pies ,whites of #b eggs #a_/d cup granulated sugar ,beat the whites of eggs very stiff2 add sugar gradually1 spread over tarts or pies1 mounding in the center2 put in a slow oven1 and bake about ten minutes for tarts and fifteen minutes for pies4 ,if baked slowly1 meringue will not settle4 #fbh4--,,one-,,egg ,,meringue ,white of #a egg #a teaspoon baking powder #a_/b cup granulated sugar #a_/d teaspoon extract ,beat the egg until stiff1 add gradually sugar mixed with baking powder1 flavor1 spread on tarts or pies1 and bake in a moderate oven ten minutes4 #fbi4--,,sliced ,,apple ,,pie #c-a_/b cups pared and sliced apples #a_/h teaspoon salt #a_/b cup sugar #a_/c teaspoon nutmeg or cinnamon ,line a plate with paste1 fill with apples1 mounding them in the center2 mix sugar1 salt1 and seasoning1 and cover apples2 moisten edge of paste with water2 roll out paste for top crust1 cut one-half inch larger than plate1 and cut a few small gashes in the center2 cover pie1 turn edge under the lower crust1 and press firmly4 ,brush with milk1 and bake about forty minutes4 ,the oven should be hot for the first fifteen minutes1 and then the heat should be reduced4 #fcj4--;,,blueberry ,,pie #b-a_/b cups blueberries #b-a_/b tablespoons flour #b_/c cup sugar #a teaspoon butter ,line a pie plate with paste2 fill with berries1 add sugar and flour mixed1 and dot butter over top4 ,cover1 and bake the same as ,apple ,pie 7see ,no4 #fbi74 #fca4--;,,cherry ,,pie ,follow recipe for ,blueberry ,pie 7see ,no4 #fcj71 using stoned cherries in place of blueberries and adding one-fourth cup more sugar4 #fcb4--,,mock ,,cherry ,,pie #a-a_/b cups cranberries chopped and rinsed #a cup sugar #a_/b cup raisins seeded and chopped #a_/b cup water #b tablespoons sifted crumbs or flour ,mix1 and bake in two crusts1 the same as ,apple ,pie 7see ,no4 #fbi74 #fcc4--;,,cranberry ,,pie #b cups cranberries #b tablespoons sifted crumbs #a-a_/d cups sugar #a_/b cup hot water ,chop cranberries1 rinse1 and mix with sugar1 crumbs1 and water4 ,roll paste one-quarter inch thick1 cover a perforated tin plate1 trim the edge evenly1 and moisten edge with water2 fill with cranberries1 cover with half-inch strips of paste placed half an inch apart to form a lattice top2 trim the edges neatly1 moisten1 and finish with a half-inch strip of paste around the edge4 ,bake about forty minutes4 ,the oven should be hot for the first fifteen minutes1 and then the heat should be reduced4 #fcd4--,,open ,,cranberry ,,pie #a-a_/b cups cranberries #b_/c cup water #a cup sugar #b tablespoons sifted crumbs ,mix berries1 sugar1 and water1 and cook for ten minutes1 stirring frequently to break the berries2 add crumbs1 and when nearly cool pour into a baked pie shell4 ,garnish with bits of baked pastry4 #fce4--;,,custard ,,pie 7,cake ,crumbs7 #b cups hot milk #a egg slightly beaten #a_/b cup dry cake crumbs #a_/h teaspoon salt #b tablespoons sugar ,nutmeg ,mix crumbs and milk1 let stand for five minutes1 and press through a sieve2 add sugar1 egg1 and salt2 line a deep plate with paste rolled thin2 build up a firm edge of crust1 fill with custard1 and dust with nutmeg4 ,bake about forty minutes4 ,the oven should be hot for the first ten minutes1 and then the heat should be reduced4 #fcf4--;,,gooseberry ,,pie ,to recipe for ,gooseberry ,patties 7see ,no4 #fdh7 add two tablespoons of dried and sifted crumbs4 ,prepare and bake the same as ,cranberry ,pie 7see ,no4 #fcc74 #fcg4--,,lemon ,,pie #a slice bread one inch thick ,yolks #b eggs #a cup boiling water #a_/h teaspoon salt #a cup sugar ,rind and juice #a lemon ,remove crusts from bread2 cover bread with boiling water1 let stand a few minutes1 and press through a sieve2 add sugar1 egg yolks slightly beaten1 salt1 lemon rind1 and lemon juice4 ,prepare paste1 fill1 and bake the same as ,custard ,pie 7see ,no4 #fce74 ,make a ,meringue 7see ,no4 #fbg7 of the whites of eggs4 #fch4--,,marlborough ,,pie #f apples ,grated rind and juice #a lemon #a_/c cup sugar #a teaspoon cinnamon #b macaroons rolled #a_/d teaspoon salt #b tablespoons butter #b eggs slightly beaten ,pare and slice apples1 add one-quarter cup of water2 cook until soft1 and rub through a sieve2 add other ingredients in order given4 ,line a deep plate or patty tins with rich paste1 fill1 and bake about forty minutes4 ,cake crumbs may be substituted for macaroons4 #fci4--,,mince ,,pie ,line a perforated tin plate with paste1 rolled one-fourth inch thick2 fill with mince meat1 moisten edges with water1 and cover with an upper crust with a few small gashes cut in it2 turn the edge under lower crust about half an inch1 press firmly1 and trim edges of paste with a knife1 slanting toward the center2 brush with milk1 and bake in a hot oven about half an hour4 #fdj4--,,orange ,,pie #a-a_/b cups hot milk ,juice of #a orange #a_/b cup cake crumbs #a egg slightly beaten #a_/b cup sugar #a_/h teaspoon salt ,grated rind of #a_/b orange ,mix milk and crumbs1 let stand five minutes1 and press through a fine sieve2 add other ingredients4 ,prepare paste1 fill1 and bake the same as ,custard ,pie 7see ,no4 #fce74 #fda4--,,pineapple ,,pie #a can grated pineapple ,few grains salt #a cup sugar #a egg #b-a_/b tablespoons flour #a_/b tablespoon butter ,mix sugar1 flour1 and salt1 add beaten egg1 and mix with pineapple2 pour into a deep pie plate lined with paste1 add butter in small pieces1 cover with strips of paste1 and bake in a hot oven about forty minutes1 reducing the heat during second half of baking4 #fdb4--,,prune ,,pie #b cups cooked prunes #a tablespoon flour #a_/b cup sugar ,grated rind of #a_/b orange ,stone prunes1 cut in quarters1 and put into a paste-lined plate2 cover with sugar1 flour1 and rind mixed4 ,cover with upper crust1 brush with milk1 and bake in a hot oven half an hour1 reducing the heat during second half of baking4 #fdc4--,,pumpkin ,,pie #a-a_/b cups baked pumpkin #a_/b teaspoon ginger #a egg well beaten #a teaspoon cinnamon #b_/c cup brown sugar #a_/b teaspoon cornstarch #a_/b teaspoon salt #a-a_/b cups milk ,cut pumpkin in pieces and bake in a hot oven2 mash and strain1 and to one and a half cups add the other ingredients in order given4 ,prepare paste and bake the same as ,custard ,pie 7see ,no4 #fce74 #fdd4--,,raisin ,,pie #a_/b cup raisins seeded and chopped #a_/d cup vinegar #a-a_/b cups hot water #b tablespoons butter #a cup brown sugar #a_/b cup sifted crumbs ,mix1 and cook for ten minutes2 cool2 and bake the same as ,cranberry ,pie 7see ,no4 #fcc74 #fde4--,,rhubarb ,,pie #b cups rhubarb #a cup sugar #b tablespoons sultana raisins ,grating of nutmeg #a_/d cup sifted crumbs ,few grains salt ,cut rhubarb in half-inch pieces1 place in a strainer1 and scald with boiling water2 drain1 put into a paste-lined plate1 cover with raisins1 crumbs1 sugar1 and nutmeg and salt mixed2 cover with an upper crust1 and bake the same as ,apple ,pie 7see ,no4 #fbi74 #fdf4--,,squash ,,pie #a-a_/b cups cooked squash #a_/d teaspoon cinnamon #a cup sugar #a_/b teaspoon nutmeg #c_/d teaspoon salt #a egg beaten #a_/d cup sifted crumbs #a-a_/b cups milk ,mix in order given4 ,prepare paste1 fill1 and bake the same as ,custard ,pie 7see ,no4 #fce74 #fdg4--;,,banbury ,,tarts #a cup raisins ,juice and rind of #a lemon #c_/d cup sugar #a_/d cup sifted crumbs ,seed and chop raisins1 and mix with sugar1 lemon1 and crumbs4 ,roll paste one-eighth inch thick1 and cut in three-inch rounds2 put half a tablespoon of raisin mixture on half of each round1 moisten edges with water1 fold double1 and press edges firmly together4 ,prick with a fork1 and bake in a hot oven about fifteen minutes4 #fdh4--;,,gooseberry ,,patties ,remove tops and stems from one pint of gooseberries2 wash1 add one-half cup water1 and cook about fifteen minutes1 or until soft and well broken2 add one cup of sugar1 and cool2 line patty pans with paste1 fill with gooseberries1 cover with narrow strips of paste to form a lattice4 ,bake in a hot oven twenty-five minutes4 #fdi4--,,prune ,,and ,,apple ,,tart ,,filling ,use recipe for ,prune and ,apple ,shortcake 7see ,no4 #dde71 fill cooked paste shells1 and garnish with bits of cooked paste4 #fej4--,,prune ,,patties ,line patty pans with paste2 prepare filling as for ,prune ,pie 7see ,no4 #fdb72 mix1 and fill pans2 cover with a lattice-work of narrow strips of paste1 and finish with a narrow strip of paste around the outer edge4 ,bake in a hot oven about twenty-five minutes4 #fea4--;,,individual ,,raspberry ,,pie ,roll paste one-eighth inch thick1 cut into circles two and a half inches in diameter4 ,put a tablespoon of raspberry jam on half of them1 and moisten the edges with water4 ,with a small round cutter make three holes in each remaining circle1 place on top of jam1 press edges firmly together1 and bake about fifteen minutes in a hot oven4 ,bake the small cut-out pieces of paste1 and serve with soup4 #feb4--,,rhubarb ,,meringue ,,patties #b cups rhubarb #a egg yolk beaten #a_/d cup water #c tablespoons sifted crumbs #a cup sugar #a teaspoon butter ,cut rhubarb in half-inch pieces and cook with water ten minutes2 add sugar1 egg yolk1 crumbs1 and butter1 and cook five minutes2 when cool1 fill ,patty ,shells 7see ,no4 #fba71 cover with ,one-egg ,meringue 7see ,no4 #fbh71 and bake ten minutes in a moderate oven4 #fec4--,,squash ,,patties 7without ,eggs7 #b cups cooked and sifted squash #a tablespoon dried and sifted crumbs #a_/b cup sugar #a_/b teaspoon lemon extract #b_/c teaspoon salt ,mix in order given4 ,line patty pans with paste1 fill with squash1 and bake in a hot oven about twenty-five minutes4 #fed4--;,,cheese ,,straws #a_/b cup flour #a_/h teaspoon mustard #a tablespoon shortening #a_/d teaspoon paprika #a_/d cup grated cheese #a_/d teaspoon baking powder #a_/h teaspoon salt ,ice water ,rub shortening into flour with finger tips2 add cheese1 seasonings1 and baking powder1 and mix to a stiff dough with ice water4 ,roll out1 fold in four layers1 roll out again and fold as before2 put on ice to chill2 roll out one-third inch thick1 and cut into four-inch straws4 ,bake in a hot oven about twelve minutes4 #fee4--;,,cheese ,,straws 7,left-over ,paste7 ,roll trimmings of pastry into a thin sheet1 sprinkle with grated cheese and paprika2 fold in four layers2 repeat2 chill1 cut into straws1 and bake in a hot oven about twelve minutes4 #fef4--;,,cheese ,,wafers ,prepare paste as for ,cheese ,straws 7see ,no4 #fed72 roll out very thin1 cut with a two-inch cutter1 and bake in a hot oven about six minutes4 #feg4--;,,cinnamon ,,hearts ,roll ,rich ,paste 7see ,no4 #fbj7 very thin in an even rectangular shape2 sprinkle with powdered sugar mixed with a little cinnamon4 ,the paste should be about twelve inches long4 ,fold each end toward the center two inches2 fold each end again toward the center2 fold double1 and chill4 ,cut in one-third-inch slices1 place flat side down on a baking sheet two inches apart1 and bake in a hot oven about eight minutes4 ,,chapter ,,xxix ,,fruits1 ,,cooked ,,and ,,uncooked#ac #feh4--,,to ,,cook ,,dried ,,fruit ,wash thoroughly in two or three cold waters2 put in granite kettle1 cover with water1 and soak twenty-four hours2 cook very slowly two or three hours until tender2 add sugar1 and simmer half an hour4 #fei4--;,,baked ,,apples ,,with ,,dates ,wipe and core apples1 and place in baking dish 7not tin72 in each cavity put a stoned date1 a tablespoon of sugar1 and two tablespoons of boiling water2 bake in a moderate oven about half an hour1 basting often4 ,apple jelly may be used in place of dates1 or sugar may be mixed with a little cinnamon or nutmeg4 #ffj4--;,,grape ,,and ,,apple ,,jelly #a_/b peck grapes ,sugar #c tart apples ,pick over1 stew1 and mash grapes1 put in kettle with apples1 which have been coarsely chopped1 but not pared or cored2 heat to boiling point1 mash1 and boil thirty minutes2 strain through a jelly bag2 measure juice1 return to kettle1 and boil five minutes2 add an equal amount of heated sugar1 and boil three minutes4 ,skim well and pour into glasses4 #ffa4--,,spiced ,,apple ,,jelly ,wash apples1 cut in quarters1 cover with equal parts of water and vinegar1 and cook half an hour2 drain2 and to each quart of juice add one-third cup of mixed spices 7tied in a bag71 and boil twenty minutes4 ,remove spices4 ,add heated sugar1 allowing one quart for each quart of juice4 ,boil ten minutes1 and pour into glasses4 ,when cold and firm cover with melted paraffin4 #ffb4--;,,grape ,,juice ,,and ,,apple ,,sauce #a cup grape juice #d apples #a_/b cup sugar #d slices sponge cake or toast ,boil grape juice and sugar for five minutes2 pare1 core1 and slice apples1 and cook in grape juice until tender2 cool1 and serve on toast or cake4 ,two cups of grapes cooked with one-half cup of water and pressed through a sieve may be used in place of juice4 #ffc4--;,,dark ,,red ,,apple ,,sauce #h tart apples #a_/b teaspoon nutmeg #a cup sugar #a_/b cup hot water ,pare and core apples1 and cut into eighths2 put into an earthen dish2 add sugar1 nutmeg1 and hot water2 cover closely1 and bake in a slow oven three hours4 #ffd4--;,,baked ,,bananas ,peel1 scrape1 and slice six bananas2 put into a greased baking dish in layers1 and sprinkle each layer with brown sugar2 dot a tablespoon of butter over the top1 and sprinkle with the juice of half a lemon4 ,bake in a moderate oven half an hour4 #ffe4--;,,bananas ,,with ,,figs ,,and ,,nuts #d bananas #b tablespoons powdered sugar #d figs #a_/d cup chopped nut meats ,peel1 scrape1 and slice bananas2 wash1 dry1 and chop figs2 spread over bananas2 sprinkle with sugar and nut meats1 and serve with cream4 ,grape nuts may be used in place of nut meats4 #fff4--,,mock ,,bar-,,le-,,duc ,,currants #a_/b cup large1 hard cranberries #a_/b cup boiling water #a cup sugar ,cut cranberries in quarters1 place in colander1 and wash under running water to remove the seeds2 heat sugar and water slowly to the boiling point1 and boil seven minutes2 add cranberries1 and boil seven minutes4 ,seal in small glasses4 #ffg4--,,red ,,currant ,,conserve #b pounds red currants #a cup raisins #b oranges #a-a_/b pounds sugar ,wash currants2 grate rind of oranges and remove pulp2 seed raisins and cut in halves2 put in preserving kettle with sugar1 heat gradually to boiling point1 and simmer until as thick as marmalade4 #ffh4--;,,cranberry ,,conserve #a quart cranberries #a cup raisins seeded and chopped #a cup water #b-a_/d cups sugar ,grated rind #a orange #a_/b cup nut meats chopped ,pulp and juice of #b oranges ,wash cranberries and chop rather coarsely2 put in colander and rinse with running water to remove seeds2 add water1 oranges1 and raisins2 cook fifteen minutes2 add sugar and boil two minutes2 add nut meats and pour into glasses4 #ffi4--,,spiced ,,cranberries #a quart cranberries #b teaspoons cinnamon #b cups brown sugar #a_/d teaspoon clove #a_/b cup vinegar #a_/d teaspoon allspice #a_/d cup water ,mix in order given1 heat slowly to the boiling point1 and simmer half an hour4 ,serve with cold meats4 #fgj4--,,preserved ,,cranberries #a_/b cup water #a cup cranberries #a cup sugar ,heat water and sugar to the boiling point1 and cook five minutes2 add berries1 and simmer for fifteen minutes1 skimming when necessary4 ,the berries should be unbroken4 7,useful for garnishing47 #fga4--;,,cranberry ,,sauce #a pint cranberries #a cup sugar #a_/b cup water ,pick over and wash berries1 add the water1 and cook until very soft4 ,mash with a wooden spoon1 add the sugar1 and cook until sugar is dissolved4 ,for thick cranberry jelly1 press through a sieve and pour into glasses4 #fgb4--;,,fig ,,paste 7,laxative7 #a pound prunes #a_/b pound figs #a ounce senna leaves ,cold water ,soak prunes over night in cold water to cover1 add the senna leaves tied in cheesecloth1 and cook slowly until prunes are tender4 ,stone the prunes1 and chop fine2 add figs chopped fine1 put in top of double boiler1 remove senna1 add prune juice1 and cook until thick4 #fgc4--;,,candied ,,grape ,,fruit ,,peel ,cut grape fruit peel into thin strips1 and soak twenty-four hours in salted water1 allowing one teaspoon of salt to each quart of water2 drain1 cover with cold water1 and boil about one hour1 or until tender1 changing the water once2 drain1 weigh peel1 and add an equal weight of sugar2 heat slowly1 and cook until sugar is almost absorbed2 spread on a platter to dry for five or six hours2 roll in powdered sugar4 ,if put in airtight jars it will keep indefinitely4 ,orange or lemon peel may be used in the same way4 #fgd4--;,,baked ,,pears #h hard pears #a_/b cup boiling water #c_/d cup sugar #d cloves ,wipe pears1 remove stems1 and put in an earthen dish2 add sugar1 water1 and cloves2 cover1 and bake in a slow oven for four hours1 basting occasionally4 ,serve cold4 #fge4--,,pear ,,and ,,ginger ,,marmalade #h pounds hard pears #a_/d pound preserved ginger ,grated rind #d lemons #f pounds sugar ,juice of #d lemons ,quarter and core pears1 and put through food chopper2 add lemon rind1 juice1 and ginger 7chopped72 mix fruit with sugar1 heat gradually to boiling point1 and cook slowly about two hours1 or until thick4 #fgf4--,,spiced ,,prunes #b cups cooked prunes ,juice of #a orange #a_/d cup chopped cranberries ,few gratings orange rind #a_/b cup prune juice #a_/b teaspoon cinnamon #b tablespoons sugar #a_/d teaspoon paprika ,stone prunes1 cut in small pieces1 add other ingredients1 and simmer twenty minutes4 ,serve with cold meats4 #fgg4--,,quince ,,honey #f quinces #a quart water #c-a_/b pounds sugar ,pare1 quarter1 and core quinces2 to the cores and parings add one pint of water1 simmer half an hour1 and press through a sieve4 ,chop quinces1 using the finest cutter1 add a pint of water1 and simmer while cores are cooking2 add pulp and juice from cores and boil ten minutes2 add sugar and boil about five minutes1 or until it jellies4 #fgh4--;,,baked ,,rhubarb ,,and ,,bananas #b cups rhubarb #c_/d cup sugar #c bananas #a tablespoon butter ,wash rhubarb and cut1 unpeeled1 into one-inch pieces2 peel and slice bananas1 and arrange in a baking dish in alternate layers with the rhubarb2 add sugar and butter1 cover1 and bake in a slow oven two hours4 ,serve hot or cold4 #fgi4--,,rhubarb ,,and ,,orange ,,marmalade #d cups rhubarb ,juice #a_/b lemon #d oranges #f cups sugar #a tablespoon orange rind grated ,cut rhubarb in half-inch pieces2 add pulp and juice of oranges1 rind1 lemon juice1 and sugar4 ,cook slowly until juice will jell when tried on a cold plate4 #fhj4--,,rhubarb ,,and ,,fig ,,marmalade #c pounds rhubarb #a teaspoon ginger #a pound figs #a_/d teaspoon clove #c pounds sugar #a_/d teaspoon salt #a lemon ,cut rhubarb unpeeled into inch pieces2 wash figs and put through food chopper2 put in preserving kettle with half of sugar and let stand over night2 in the morning boil until clear1 then add remaining sugar1 juice and grated rind of lemon1 and seasonings4 ,cook slowly until thickened4 #fha4--,,three-,,in-,,one ,,marmalade ,cut in halves one grape fruit1 one orange1 and one lemon2 remove pulp with a teaspoon1 saving juice and discarding seeds2 remove the membrane from peels1 and put peel through the food chopper1 using medium cutter2 mix peel1 pulp1 and juice2 measure1 and to each cup add three cups of cold water2 let stand over night2 heat slowly to the boiling point1 and cook one hour1 or until peel is tender2 measure1 add an equal amount of sugar2 boil about forty minutes1 or until a little will jell when tried on a cold plate4 #fhb4--,,red ,,tomato ,,jam #c pounds ripe tomatoes #a teaspoon ginger #c pounds sugar #a_/d teaspoon salt #b lemons ,scald and peel tomatoes2 cut in halves crosswise and discard seeds2 put in preserving kettle with sugar1 lemon juice1 and ginger2 cook slowly about two hours1 stirring often with a wooden spoon4 ,skim when necessary4 ,this may be kept in a stone crock or sealed in glasses4 #fhc4--,,sweet ,,pickled ,,watermelon ,,rind ,rind of #a_/b watermelon #a-a_/b tablespoons cinnamon #c pounds brown sugar #a tablespoon cloves #a quart vinegar #a tablespoon allspice ,pare melon rind1 cut in inch squares1 wash1 and drain2 put sugar and vinegar in a preserving kettle1 add spices tied in a bag1 and boil one hour2 add melon rind1 and cook about one hour1 or until tender2 put melon rind into a stone crock1 boil sirup hard for fifteen minutes1 and pour over melon4 ,,footnotes3 #ac ,for standard recipes for jellies and preserves1 see ,farmers' ,bulletin ,no4 #bjc4 ,,chapter ,,xxx ,,candies #fhd4--,,plain ,,fondant #d cups granulated sugar #a_/h teaspoon cream of tartar #a cup boiling water ,put sugar in a smooth1 clean saucepan1 add boiling water1 and stir until dissolved2 heat slowly to boiling point1 add cream of tartar1 and boil without stirring to #bdj deg4 ,f41 or until sirup will form a soft ball when tested in cold water4 ,as sirup granulates around the sides of saucepan1 wash down with a clean brush which has been dipped quickly into cold water2 pour out upon a slightly oiled slab or large platter2 as the edges begin to harden1 turn them toward the center1 and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy2 when it begins to lump1 knead with the hands until smooth4 ,let stand a few hours before using1 or keep in a covered jar until needed4 #fhe4--;,,coffee ,,fondant ,follow recipe for ,plain ,fondant 7see ,no4 #fhd71 using strong1 clear coffee in place of water4 ,or1 if only a small quantity is needed1 melt plain fondant over hot water and add one teaspoon of instantaneous coffee to each cup4 ,this may be used melted for mints1 or for dipping1 or1 when cooled1 for centers4 #fhf4--;,,bonbon ,,centers ,cut candied fruits or nuts into small pieces1 and work with a bit of fondant into small balls2 let stand a few hours before dipping4 ,keep centers small so that bonbons will not be too large when finished4 #fhg4--;,,fondant ,,bonbons ,melt fondant over hot water2 flavor and color as desired2 dip bonbon centers one at a time1 and remove with a fork or confectioners' dipper2 place on an oiled slab or platter until cold4 #fhh4--;,,chocolate ,,bonbons ,melt bitter chocolate in a cup over hot water1 and dip centers the same as for ,fondant ,bonbons 7see ,no4 #fhg74 ,dot chocolate 7sweetened7 may be used if preferred4 ,confectioners' chocolate is best for dipping1 but cooking chocolate is satisfactory if half a teaspoon of butter is melted with each four squares4 #fhi4--;,,fondant ,,mints ,put ,plain ,fondant 7see ,no4 #fhd7 in cups1 melt over hot water1 and flavor with a few drops of oil of spearmint1 wintergreen1 orange1 lime1 or any desired flavor2 color lightly if desired1 and drop from a teaspoon upon an oiled slab or platter4 #fij4--,,quick ,,fondant ,break the white of an egg into a bowl1 add a tablespoon of water and about two cups of confectioners' sugar1 or enough to knead4 ,flavor with oil1 extracts1 or grated orange or lemon rind1 and color as desired4 ,use for mints 7rolled and cut71 stuffing dates1 prunes1 cherries or nuts1 or for bonbon centers4 #fia4--,,quick ,,mints #a cup sugar #a_/h teaspoon cream of tartar #a_/b cup boiling water #c drops oil of spearmint ,put sugar into a smooth1 clean saucepan1 add boiling water1 and stir until dissolved2 add cream of tartar1 and boil to #bcd deg4 ,f41 or about five minutes2 cool slightly1 add flavoring1 beat until creamy1 and drop from a teaspoon on an oiled slab or platter4 ,if mixture thickens before all is used1 add a few drops of boiling water4 ,oil or essence of wintergreen1 lime1 orange1 etc41 may be used instead of spearmint1 and mixture may be colored lightly to correspond with flavoring4 #fib4--;,,after-,,dinner ,,mints #b cups sugar #a_/b cup boiling water #a_/d cup molasses #d drops oil of spearmint ,put sugar and molasses into a smooth1 clean saucepan1 add boiling water1 heat gradually to the boiling point1 and boil to #beh deg4 ,f41 or until candy becomes brittle when tested in cold water2 add flavoring1 pour on an oiled slab or platter1 and when cool enough to handle pull until nearly white2 pull into long strips about half an inch in diameter1 and cut in small pieces with scissors2 roll in powdered sugar1 and keep in a covered jar for several days before using4 #fic4--;,,apricot ,,paste ,follow recipe for ,mint ,paste 7see ,no4 #fid71 omitting spearmint and coloring1 and adding one cup of stewed and strained dried apricots 7without juice72 roll in confectioners' sugar1 or dip in melted fondant or chocolate4 #fid4--,,mint ,,paste #a box granulated gelatine #a_/d cup lemon juice #b_/c cup cold water ,grated rind #a orange #a cup boiling water #e drops oil of spearmint #b cups sugar ,green coloring ,soak gelatine in cold water five minutes2 dissolve in boiling water2 add sugar1 and stir until dissolved2 add lemon juice1 and boil twenty minutes2 add rind1 flavoring1 and coloring2 pour into a small pan and let stand for several hours2 cut into cubes and roll in confectioners' sugar4 ,oil of wintergreen1 cloves1 or cinnamon may be used in place of spearmint1 and other coloring may be used4 #fie4--,,turkish ,,delight #a box granulated gelatine #c tablespoons lemon juice #b_/c cup strained orange juice ,grated rind #a orange #a cup boiling water #a_/d cup nut meats cut fine #b cups sugar #a_/b cup candied fruit cut fine ,soak gelatine in orange juice five minutes2 dissolve in boiling water1 add sugar and lemon juice1 and stir until sugar is dissolved2 boil twenty minutes2 add rind1 and1 when nearly cold1 add nuts and fruit and pour into a small pan2 let stand several hours1 cut in cubes1 and roll in confectioners' sugar4 ,paste may be colored pink by adding red gelatine to the orange juice4 #fif4--;,,fruit ,,wafers #a_/b pound prunes ,juice and grated rind #a_/b lemon #a_/b pound figs ,confectioners' sugar #a_/b pound dates ,soak prunes and figs in cold water over night1 drain and wipe dry2 cut prunes from stones1 stone dates1 and put all fruit through food chopper1 using finest cutter2 add lemon rind1 juice1 and sugar enough to knead to a firm paste2 roll on a sugared board to one-fourth-inch thickness1 and cut in small rounds1 squares1 or diamonds4 ,or form paste into small balls1 and roll in coconut or chopped nut meats4 ,one-half cup of finely chopped nut meats may be added to the paste4 ,this is an excellent filling for stuffed dates4 #fig4--,,spiced ,,raisins #b cups large raisins seeded #a_/b teaspoon cinnamon #a_/b tablespoon butter #a_/b teaspoon mace #b tablespoons vinegar #a_/d teaspoon clove #b tablespoons water ,cook very slowly until raisins are plump and liquid has evaporated4 ,cool1 and roll in granulated sugar4 #fih4--,,stuffed ,,dates ,wash one pound large dates1 dry1 and remove stones2 stuff with plain fondant1 or fondant mixed with candied fruits or nuts2 or stuff with a seeded raisin1 or a piece of date1 fig1 or pineapple4 ,roll in confectioners' sugar4 #fii4--,,stuffed ,,prunes #a pound large prunes #a_/b cup confectioners' sugar #a_/b pound dried apricots ,wash fruit1 soak over night1 drain and dry2 remove stones from prunes with a knife2 put apricots through food chopper1 mix with sugar1 and fill prunes2 roll in confectioners' sugar4 #gjj4--,,marrons ,,glaces #b cups sugar #a tablespoon corn sirup #a-a_/b cups water #a pint chestnuts ,shell one pint of chestnuts 7see ,no4 #bdc7 and simmer in a sirup made of sugar and water until chestnuts are tender but not broken4 ,drain from sirup2 cook the sirup with the corn sirup to #caj deg4 ,f41 or until sirup begins to discolor4 ,remove saucepan from fire1 place in a saucepan of hot water1 put chestnuts on a dipping needle or long pin1 and dip in sirup until thoroughly coated2 place on an oiled platter4 #gja4--,,nuts ,,and ,,fruits ,,glace #b cups sugar #a_/h teaspoon cream of tartar #a cup water ,boil sugar1 water1 and cream of tartar to #caj deg4 ,f4 ,follow directions for dipping ,marrons ,glaces 7see ,no4 #gjj74 ,cherries1 strawberries1 orange sections1 grapes1 or mint and rose leaves may be dipped in the same way4 ,,appendix ,a4--,,table ,,of ,,weights ,,and ,,measures #a teaspoon #fj drops #c teaspoons #a tablespoon #af tablespoons #a cup #a cup #a_/b pint #b pints #a quart ,butter1 #b tablespoons solidly packed #a ounce ,butter1 #b cups solidly packed #a pound ,chocolate1 #a square #a ounce ,coffee1 #d-a_/c cups #a pound ,eggs1 #i in shells #a pound ,english ,walnuts1 chopped1 #e cups #a pound ,flour1 #d tablespoons #a ounce ,flour1 ,pastry1 #d cups #a pound ,flour1 ,bread1 #d cups #a pound ,flour1 ,entire ,wheat1 #c-g_/h cups #a pound ,flour1 ,graham1 #d-a_/b cups #a pound ,meat1 #b cups finely chopped #a pound ,oatmeal1 #b-b_/c cups #a pound ,oats1 ,rolled1 #e cups #a pound ,rice1 #a-g_/h cups #a pound ,rye ,meal1 #d-a_/c cups #a pound ,sugar1 ,brown1 #b-b_/c cups #a pound ,sugar1 ,confectioners'1 #c-a_/b cups #a pound ,sugar1 ,granulated1 #b cups #a pound ,sugar1 ,powdered1 #b-b_/c cups #a pound ,sugar or ,salt1 #b tablespoons #a ounce ,b4--,,time ,,table ,,for ,,cooking ,,baking ,beans1 ,boston ,baked #h hours ,biscuits1 ,baking ,powder 7according to size7 #ab-ae minutes ,raised 7according to size7 #ab-bj minutes ,bread 7ten-cent loaf7 #ej minutes ,breads1 ,baking ,powder ,muffins 7according to size7 #ah-cj minutes ,corn ,bread 7shallow pan7 #ae-bj minutes ,gingerbread 7shallow pan7 #be minutes ,popovers 7according to size7 #be-cj minutes ,yeast ,muffins 7according to size7 #bj-cj minutes ,cake1 ,fruit #a-a_/d to #b hours ,layer #ae-bj minutes ,loaf 7shallow pan7 #cj minutes ,sponge 7deep pan7 #dj minutes ,cookies and ,wafers #f-ae minutes ,cup ,custards #be minutes ,fish1 whole1 #d pounds #a hour ,fillets1 or whole small #bj-cj minutes ,meats1 ,fillet of ,beef 7medium7 #de-fj minutes ,rump of ,beef 7medium7 per pound #ag minutes ,sirloin or ,rib of ,beef 7medium7 per pound #ae minutes ,chicken1 per pound #ah minutes ,duck1 ,domestic #a to #a-a_/d hours ,duck1 ,wild #ae-bj minutes ,goose1 ,domestic1 per pound #bj minutes ,leg of ,lamb1 per pound #ah minutes ,pork ,chops #cj minutes ,loin of ,pork1 per pound #bb minutes ,turkey1 per pound #bj minutes ,loin of ,veal1 per pound #bb minutes ,pies #ce-de minutes ,rice or ,tapioca ,pudding1 ,cooked #de minutes ,rice or ,tapioca ,pudding1 ,uncooked #b-a_/b to #c-a_/b hours ,,boiling ,cereals ,corn ,meal #b hours ,hominy #b-c hours ,macaroni #bj-cj minutes ,oatmeal #d hours ,rice #bj-cj minutes ,rolled ,oats #a_/b hour ,spaghetti #bj minutes ,granulated or ,rolled ,wheat #a_/b hour ,eggs ,soft-cooked #c-e minutes ,hard-cooked #bj minutes ,fish ,bass1 per pound #ab minutes ,bluefish1 per pound #ab minutes ,cod1 per pound #f minutes ,halibut1 per pound #ab minutes ,lobster1 whole #bj minutes ,salmon1 per pound #ab minutes ,small fish #f-aj minutes ,meats ,corned ,beef #c-d hours ,fresh ,beef #c hours ,fowl1 per pound #cj minutes ,ham1 per pound #be minutes ,mutton 7leg71 per pound #be minutes ,corned ,tongue #c-a_/b hours ,fresh ,tongue #b-a_/b hours ,vegetables ,artichokes #cj-de minutes ,asparagus #bj-cj minutes ,dried ,beans #c-d hours ,lima and other ,shell ,beans #a to #a-a_/d hours ,string ,beans #a-b hours ,beets1 old #b-d hours ,beets1 young #de minutes ,brussels ,sprouts #bj minutes ,cabbage #bj-cj minutes ,cauliflower #be minutes ,green ,corn #aj minutes ,onions #a to #a-a_/b hours ,oyster ,plant 7whole7 #de minutes ,parsnips #de-fj minutes ,peas1 ,fresh #bj-fj minutes ,peas1 ,dried #c hours ,potatoes1 ,white #bj-cj minutes ,potatoes1 ,sweet #bj-be minutes ,spinach #be-cj minutes ,tomatoes 7stewed7 #bj-cj minutes ,turnips1 ,yellow #a-a_/b to #b hours ,turnips1 ,white #a to #a-a_/b hours ,,broiling ,bacon and ,ham1 sliced thin #d minutes ,chicken1 ,spring #bj minutes ,chops1 ,lamb or ,mutton #f-aj minutes ,fish1 ,slices ,cod1 ,halibut1 ,salmon1 ,swordfish #ab-ae minutes ,fish1 whole small1 ,smelt1 ,trout #h-aj minutes ,fish1 whole split1 ,bluefish1 ,scrod1 ,shad1 ,whitefish #ah-bb minutes ,oysters #c-d minutes ,steak1 #a inch thick 7medium7 #h minutes ,squab #aj-ab minutes ,tripe and ,liver #f minutes ,,frying ,chops or ,cutlets1 ,breaded #e-h minutes ,croquettes and ,fishballs #a minute ,doughnuts1 ,drop ,cakes1 ,fritters1 ,muffins #c-e minutes ,fish1 rolled fillets and slices #e-g minutes ,fish1 whole small1 ,smelt1 ,trout1 ,whitebait #b-g minutes ,potatoes1 ,straws1 ,chips #c-d minutes ,potatoes1 ,french ,fried #f-h minutes ,c4--,,temperature ,,table ,fahrenheit ,freezing point #cb deg4 ,lukewarm ,water or ,milk1 not over #ih deg4 ,albumen begins to coagulate #acd deg4 ,milk1 ,pasteurized1 keep for #a_/b hour at #ade deg4 ,simmering point #ahe deg4 ,boiling point1 ,water 7sea level7 #bab deg4 ,boiling point1 ,milk 7sea level7 #bad deg4 ,milk1 scalded in double boiler #aif deg4 ,baking1 ,apples #cjj deg4 ,baking1 ,bananas #djj deg4 ,baking1 ,biscuit 7baking powder7 #dej deg4 ,baking1 ,biscuit 7yeast7 #dbe deg4 ,baking1 ,loaf ,bread #djj deg4 ,baking1 ,muffins #chj deg4 ,baking1 ,popovers #dej deg4 ,baking1 ,cake3 ,cookies #djj deg4 ,baking1 ,cake3 ,gingerbread #cge deg4 ,baking1 ,cake3 ,fruit and ,pound #cjj deg4 ,baking1 ,cake3 ,layer #chj deg4 ,baking1 ,cake3 ,plain 7shallow pan7 #cge deg4 ,baking1 ,cake3 ,sponge 7shallow pan7 #cej deg4 ,baking1 ,meats1 ,beef and ,mutton1 for #ae minutes #dej deg4 then reduce to #cej deg4 ,baking1 ,meats1 ,chicken and ,turkey1 for #a_/b hour #djj deg4 then reduce to #cjj deg4 ,baking1 ,meats1 ,goose and ,lamb1 for #a_/b hour #djj deg4 then reduce to #cjj deg4 ,baking1 ,meats1 ,pork and ,veal1 for #a_/b hour #cej deg4 then reduce to #bfj deg4 ,baking1 ,pastry3 ,pies1 for #a_/d hour #dej deg4 then reduce to #cej deg4 ,baking1 ,pastry3 ,tart or ,patty ,shells #dej deg4 ,baking1 ,potatoes #dej deg4 ,frying3#ad ,breaded ,chops1 ,oysters #chj deg4 ,frying3 ,croquettes1 ,fishballs #cij deg4 ,frying3 ,doughnuts1 ,fritters #cfj deg4-#cgj deg4 ,frying3 ,potatoes1 ,french ,fried #chj deg4 ,frying3 ,potato ,chips or ,straws #djj deg4 ,fruit ,jelly #bbb deg4 ,sugar and ,water ,sirup1 large thread #bag deg4 ,sugar and ,water ,sirup1 feather #bcb deg4 ,sugar and ,water ,sirup1 soft ball #bdj deg4 ,sugar and ,water ,sirup1 hard ball #bej deg4 ,sugar and ,water ,sirup1 for glaced fruits and nuts #caj deg4 ,sugar and ,water ,sirup1 for spun sugar #cjj deg4 ,sugar and ,water ,sirup1 caramel #cej deg4 ,a very hot oven #dej deg4-#eej deg4 ,a hot oven #djj deg4-#dej deg4 ,a moderate oven #cej deg4-#djj deg4 ,a slow oven #bej deg4-#cej deg4 ,,footnotes3 #ad ,to test fat without a thermometer1 drop a bit of white bread into hot fat2 it should brown in #fj seconds for uncooked mixtures 7,doughnuts1 ,fritters1 etc47 #dj seconds for cooked mixtures 7,croquettes1 ,fishballs1 etc47 #bj seconds for ,chops1 ,french ,fried ,potatoes1 etc4 ,d4--,,table ,,of ,,caloric ,,values ,,of ,,average ,,portions ,,of ,,food4 ,the following table gives the approximate number of calories and the approximate percentage of protein1 fat1 and carbohydrate in an average portion of food4#ae ,unless otherwise stated an egg1 orange1 potato1 etc41 means one of average size4 ,percentage of ,number of ,kind of ,food ,amount ,calories ,protein ,fat ,carbohydrates ,beverages ,buttermilk 7see ,dairy ,products7 ,chocolate#af #a cup #bjj #aj #di #da ,cocoa#af #a cup #adj #ad #ci #dg ,eggnog #a cup #bbe #ba #dh #ca ,grape ,juice #a_/b cup #ajj #j #j #ajj ,milk 7,see ,dairy ,products7 ,orange ,juice #a_/b cup #ej #j #j #ajj ,breads ,baking ,powder ,biscuit #a small biscuit #ej #aa #bg #fb ,boston ,brown ,bread #a slice #c_/d in4 x #c in4 diameter #ajj #aj #aj #hj ,white ,bread #a slice #a_/b in4 x #d in4 x #b-a_/b in4 #ej #ad #f #hj ,corn ,bread #a piece #b in4 x #b in4 x #a in4 #ajj #aj #bd #ff ,crackers1 ,graham #a #ej #i #bj #ga ,crackers1 ,soda #a #be #aj #bj #gj ,croutons 7fried7 #ab half-in4 cubes #hj #g #di #dd ,croutons 7toasted7 #ab half-in4 cubes #de #ad #d #hb ,griddle ,cakes #b cakes #d-a_/b in4 in diameter #bjj #ad #be #fa ,muffins1 ,corn ,meal #a #acc #ac #be #fb ,muffins1 ,one-egg #a #abe #ab #bd #fd ,popovers #a #ajj #ah #bg #ee ,sandwich 7,club7 #a #ejj #ae #fi #af ,cake ,apple ,sauce ,cake slice #a_/b in4 x #a-a_/b in4 x #c-c_/d in4 #abh #d #bc #gc ,doughnuts #a #bjj #f #de #di ,fruit ,cake slice #a_/b in4 x #b in4 x #d in4 #cjj #f #bf #fh ,hot ,water ,gingerbread #a piece #b in4 x #b in4 x #b in4 #bjj #h #bb #gj ,hot ,water ,sponge ,slice #a-a_/b in4 x #a-a_/b in4 x #b in4 #ajj #g #g #hf ,macaroon #a #ej #f #cc #fa ,one-,egg ,cake ,slice #a_/b in4 x #b in4 x #d in4 #bbe #h #cb #fj ,candy and ,sugar ,bitter ,chocolate #a oz4 #bjj #h #gb #bj ,chocolate ,fudge #a cubic inch #hi #b #bj #gh ,sweet ,milk ,chocolate #a oz4 #adc #g #eh #ce ,molasses #a tablespoon #ff #c #j #ig ,sugar1 ,granulated #a tablespoon #ee #j #j #ajj ,sugar #a full-sized lump #bh #j #j #ajj ,cereals ,corn ,flakes #a cup #hj #f #d #ij ,corn ,meal ,mush #a_/b cup #ge #aj #e #he ,grape ,nuts #a_/c cup #bjj #ab #b #hf ,macaroni 7cooked7 #c_/d cup #ge #ae #b #hc ,oatmeal 7cooked7 #a_/b cup #ej #ag #af #fg ,rice 7steamed7 #a_/b cup #fd #i #a #ij ,shredded ,wheat ,biscuit #a #ajj #ac #e #hb ,wheat ,meal ,mush #a_/b cup #fg #ab #d #hd ,cheese ,dishes ,cheese ,fondue #c_/d cup #ahj #ag #gj #ac ,welsh ,rarebit #a_/b cup and #a thin slice toast #cej #bb #eg #ba ,dairy ,products ,butter #a tablespoon #aac #a #ii #j ,buttermilk #a cup #hh #cc #ac #ed ,cheese1 ,american #a-a_/b cubic inches #ajj #bf #ga #c ,cheese1 ,cottage #b cubic inches #ej #gf #i #ae ,cream1 ,thin #a_/d cup #ajj #e #hf #i ,milk1 ,unskimmed #a cup #afj #bj #eb #bh ,milk1 ,skimmed #a cup #hh #cg #g #ef ,desserts ,brown ,betty #a_/b cup #bej #c #ce #fb ,chocolate ,blancmange #a_/b cup #cab #i #dh #dc ,cup ,custard #a custard #bjj #ag #ci #dd ,lemon ,jelly #a_/b cup #ajj #i #j #ia ,pie1 ,apple #a piece#ag #cjj #c #da #ef ,pie1 ,custard #a piece #bef #i #cb #ei ,pie1 ,lemon ,meringue #a piece #cfg #e #bg #fh ,pie1 ,mince #a piece #dej #h #ci #ec ,pie1 ,raisin #a piece #dde #e #cf #ei ,pie1 ,squash #a piece #cfj #aj #be #fe ,rice ,custard #a_/b cup #ajj #ah #cb #ej ,indian ,tapioca #a_/b cup #djj #aa #bj #fi ,vanilla ,ice ,cream 7custard7 #a_/b cup #bjj #f #ee #ci ,eggs ,boiled #a #ge #cf #fd #j ,scrambled #a_/c cup #acc #bj #gf #d ,fats and ,salad ,dressings ,bacon fat #a tablespoon #acb #j #ajj #j ,beef ,drippings #a tablespoon #aac #j #ajj #j ,butter 7,see ,dairy ,products7 ,cream 7,see ,dairy ,products7 ,crisco #a tablespoon #acd #j #ajj #j ,lard #a tablespoon #acb #j #ajj #j ,oleomargarine #a tablespoon #aac #a #ii #j ,olive ,oil #a tablespoon #acb #j #ajj #j ,french ,dressing #a tablespoon #hh #j #ajj #j ,mayonnaise ,dressing #a tablespoon #aje #a #ig #b ,cooked ,dressing #a tablespoon #be #aj #fd #bf ,fruits ,apple1 baked 7with sugar7 #a large #bjj #a #c #if ,bananas #a large #ajj #e #f #hi ,cantaloupe #a_/b #ej #f #j #id ,cranberry ,sauce #a_/d cup #ajj #j #a #ii ,dates #a #be #b #g #ia ,figs1 dried #a #fg #e #a #id ,grape ,fruit #a medium #ajj #g #d #hi ,olives1 ,green #b medium #cj #a #hc #af ,orange #a large #ajj #f #c #ia ,peach #a #dj #g #b #ia ,prunes1 ,stewed #a_/d cup #bjj #b #j #ih ,raisins #a_/d cup #ajj #c #i #hh ,meats and ,fish 7cooked7 ,bacon #a thin slice #be #ac #hg #j ,dried ,beef 7creamed7 #a_/c cup #ajj #af #fe #ai ,hamburg ,steak 7broiled7 cake #g_/h in4 thick #b-a_/b in4 diameter #ajj #ee #de #j ,roast ,beef slice #e in4 x #b-a_/b in4 x #a_/d in4 #ajj #df #ed #j ,stewed ,beef with ,dumpling #a cup #bij #ad #bd #fb ,lamb ,chops #a kidney chop #abe #bd #gf #j ,pork ,chops #a loin chop #bjj #ah #hb #j ,sausage #b small #ajj #bj #gh #b ,clams 7raw7 #h #ej #ef #h #cf ,codfish ,balls #a1 #b inches in diameter #ajj #ad #fe #ba ,creamed ,codfish #a_/b cup #ajj #cb #df #bb ,oysters 7raw7 #f #ej #di #bb #bi ,salmon 7canned7 #a_/b cup #ajj #de #ee #j ,sauces ,brown ,sauce #b tablespoons #cg #ad #di #cg ,lemon ,sauce #b tablespoons #gj #j #cj #gj ,tomato ,sauce #b tablespoons #dj #e #gj #be ,white ,sauce #b tablespoons #ee #h #gj #bb ,soups ,bouillon #c_/d cup #ai #hd #h #h ,cream of ,corn #c_/d cup #aej #ab #ch #ej ,corn ,chowder #c_/d cup #ahe #ab #dc #de ,split ,pea #c_/d cup #abe #bf #b #gb ,tomato 7canned7 #c_/d cup #ajj #ab #ab #gf ,vegetables ,asparagus #g stalks #cc #cb #h #fj ,beans1 ,baked #c_/d cup #bbe #ba #ah #fa ,beans1 ,lima 7fresh7 #a_/b cup #ajj #bc #e #gb ,beans1 ,string #a_/b cup #bj #bb #g #ga ,beets #a beet1 #b in4 diameter #be #ad #b #hd ,corn 7canned7 #a_/b cup #aej #aa #aa #gh ,peas 7canned7 #a_/b cup #fg #bf #c #ga ,potatoes ,mashed #a_/b cup #aaj #g #dh #de ,sweet1 ,baked #a #bjj #f #e #hi ,white1 ,baked #a #ajj #aa #a #hh ,spinach #a_/b cup #bj #ab #h #hj ,squash1 winter #a_/b cup #ee #i #g #hd ,tomatoes 7canned7 #a_/b cup #cj #ab #h #ga ,,footnotes3 #ae ,this table is based chiefly on food analyses as determined in ,bulletin #bh of the ,u4 ,s4 ,experiment ,stations 7,chemical ,composition of ,american ,food ,materials72 ,how to ,live1 by ,professor ,irving ,fisher and ,dr4 ,e4 ,l4 ,fisk2 and ,feeding the ,family1 by ,professor ,mary ,s4 ,rose4 #af ,made of half milk and half water4 #ag ,one piece equals one-sixth of a pie #i inches in diameter4 ,e4--,,approximate ,,caloric ,,value ,,of ,,raw ,,food ,,materials ,,and ,,the ,,approximate ,,percentage ,,of ,,protein1 ,,fat1 ,,and ,,carbohydrate4 ,by means of this table the fuel value of nearly all recipes may be computed4#ah ,percentage of ,number of ,material ,quantity ,calories ,protein ,fat ,carbohydrates ,cereals ,barley1 ,pearl #a cup #gee #aj #c #hg ,bran #a cup #bah #ad #f #hj ,bread ,crumbs1 dried #a cup #cgc #ad #d #hb ,bread ,crumbs1 soft #a cup #adg #ad #d #hb ,corn ,meal #a cup #ejd #aj #e #he ,corn ,starch #a cup #dei #j #j #ajj ,flour1 ,graham #a cup #ejh #ae #f #gi ,flour1 ,white1 sifted #a cup #cie #ab #d #hd ,macaroni1 broken #a cup #cee #ae #b #hc ,oatmeal #a cup #fcf #ag #af #fg ,rolled ,oats #a cup #bhj #ag #af #fg ,rice #a cup #hfg #i #a #ij ,chocolate1 bitter #a square #agc #h #gb #bj ,cocoa1 dry #a cup #fcd #ag #ec #cj ,crackers1 ,boston #a pound #ahhe #ac #i #gh ,dairy ,products ,butter1 ,see ,fats ,cheese1 ,american 7fresh7 #a cup #dih #bf #ga #c #a pound #aiic ,condensed ,milk1 sweetened #a cup #ajfg #aa #bc #ff ,condensed ,milk1 unsweetened #a cup #dbg #bc #ea #bf ,skimmed ,milk#ai ,whole ,milk#ai ,cream#ai ,eggs#ai ,egg1 ,white #a #ad #ig #c #j ,egg1 ,yolk #a #ef #bj #hj #j ,fats ,butter #a cup #ahjb #a #ii #j #a pound #cfje ,crisco #a cup #bacf #j #ajj #j #a pound #dbgc ,lard #a cup #baaj #j #ajj #j #a pound #dbbj ,oleomargarine #a cup #adib #a #ii #j #a pound #cdaj ,olive ,oil #a cup #afjj #j #ajj #j ,suet #a cup #gdi #c #ig #j #a pound #cdbd ,fruits ,apricots1 dried #a pound #abfj #g #c #ij ,blackberries #a cup #bjj #i #af #ge ,concord ,grapes #a large bunch #ajj #e #ae #hj ,cranberries #a cup #df #d #aa #he ,currants1 dried #a cup #ejb #c #e #ib ,dates1 dried 7unstoned7 #a cup #ejh #b #g #ia #a pound #adaf ,figs1 chopped #a cup #ejg #e #a #id #a pound #adcg ,lemon ,juice #a_/b cup #dd #j #j #ajj ,pineapple 7canned1 grated7 #a cup #cfi #a #d #ie ,other fruits#ai ,gelatine #a ounce #ajf #ajj #j #j ,maple ,sirup #a cup #igf #j #j #ajj ,meats and ,fish 7,edible portion7 ,beef1 ,sirloin ,steak #a pound #aadc #ca #fi #j ,beef1 ,round #a pound #iej #ed #df #j ,beef1 ,tongue #a pound #gbg #dg #ec #j ,chicken1 young #a pound #ejj #gi #ba #j ,clams1 long #a pint #bdj #ef #h #cf ,cod #a pound #cbf #ie #e #j ,fowl #a pound #ajej #ce 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,bulletin1 #chi ,canned ,fruit1 ,preserves1 and ,jellies ,farmers' ,bulletin1 #bjc ,canning ,tomatoes2 ,home and ,club ,work ,farmers' ,bulletin1 #eba ,canning ,vegetables in the ,home ,farmers' ,bulletin1 #cei ,care of ,food in the ,home ,farmers' ,bulletin1 #cge ,cereal ,breakfast ,foods ,farmers' ,bulletin1 #bdi ,cheese2 ,economical ,uses in the ,home ,farmers' ,bulletin1 #dhg ,chemical ,composition of ,american ,food ,materials ,experiment ,stations ,bulletin1 #bh ,corn ,meal as a ,food and ,ways of ,using ,it ,farmers' ,bulletin1 #efe ,eggs and ,their ,uses as ,food ,farmers' ,bulletin1 #abh ,fireless ,cooker1 ,hay ,box1 or ,farmers' ,bulletin1 #bif ,fish as ,food ,farmers' ,bulletin1 #he ,food for ,young ,children ,farmers' ,bulletin1 #gag ,food ,customs and ,diet in ,american ,homes ,experiment ,stations ,circular1 #aaj ,fruit1 ,use of1 as ,food ,farmers' ,bulletin1 #bic ,functions and ,uses of ,food ,experiment ,stations ,circular1 #df ,grape ,juice1 ,unfermented1 ,manufacture and ,use of ,farmers' ,bulletin1 #fdd ,honey and ,its ,uses in the ,home ,farmers' ,bulletin1 #fec ,household ,equipment1 ,selection of ,department of ,agriculture ,year ,book1 #aiad ,measurements for the ,household ,standards ,circular1 #ee ,meat3 ,economical ,use of in the ,home ,farmers' ,bulletin1 #cia ,meats3 ,composition and ,cooking ,farmers' ,bulletin1 #cd ,milk1 ,the ,care of and ,its ,use in the ,home ,farmers' ,bulletin1 #dac ,milk1 ,the ,uses of as ,food ,farmers' ,bulletin1 #cfc ,mushrooms and ,other ,common ,fungi ,agriculture ,bulletin1 #age ,mushrooms1 ,preserving ,wild ,farmers' ,bulletin1 #cdb ,nutrition of ,man in ,u4 ,s41 ,investigation on ,experiment ,stations ,office ,nutrition1 ,principles of1 and ,nutritive ,value of ,food ,farmers' ,bulletin1 #adb ,nuts and ,their ,use as ,food ,farmers' ,bulletin1 #ccb ,olive ,oil and ,its ,substitution ,chemistry ,bulletin1 #gg ,oysters3 ,the ,food that has not ,gone ,up ,department of ,commerce1 ,bureau of ,fisheries1 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