PASTRY.
USE tin or agate pie plates for paper bag cookery. Line with a delicate
crust, and prick the bottom with a fork. Turn in whatever filling you
elect to have, and put on top crust or the latticed bars. Cut a cross in
the center of a solid crust and turn back the points or prick with a
fork. Any pie can be baked in a paper bag with advantage. Cook two pies
at once, shifting midway in the cooking from the upper to the lower
shelves and vice versa. Have the oven hot when the pies go in, but
reduce the heat as soon as the bag corners turn brown. Average pies
require about half an hour for the baking.
=Plain Pie Crust.=--For each pie allow a heaping cupful of pastry flour
and sift into a cold bowl with a half teaspoonful of salt and a
saltspoonful of baking powder. Have ready a quarter cupful of butter
that has been washed in cold water, then chilled on the ice. Work into
the sifted flour a quarter cupful of lard or vegetable shortening, using
the tips of the fingers or a case knife. As soon as the flour begins to
feel like coarse meal, moisten to a dough with cold water. Add a little
at a time, handling the crust as lightly as possible. It will take about
a quarter of a cupful of water to a heaping cupful of flour. Toss on a
smooth board, dredged lightly with flour, pat and roll a quarter of an
inch in thickness, keeping the sheet of paste a little wider than it is
long. Now place the chilled butter on the center of the lower half of
the paste and cover by folding the upper part of the sheet over it.
Press the edges together so as to inclose as much air as possible. Fold
the right side of the paste over the inclosed butter and the left side
under. Turn the paste half way around, pat into shape and roll out
lightly having the sheet of paste longer than it is wide, and lifting
often to prevent its sticking to the board. Dredge slightly with flour
when necessary. Fold again so as to make three layers, divide in halves,
pat and roll out the one intended for the lower crust having it a little
larger than the pie plate, to allow for shrinkage. Fold back the rolled
out crust and readjust in the pie tin letting it come well up over the
edge, then pressing back. Turn in the filling then roll out the upper
crust. When this reaches the required size, fold over and perforate the
center, piercing with a fork or using a knife to make any pattern
desired, and place in position over the pie.
=Apple Pie.=--Peel and slice thin, tart, well flavored apples. Put in
crust, sprinkle with sugar, dust with cinnamon or nutmeg, cover with
latticed or full crust, put in bag, and bake half an hour in a steady
oven.
=A New Apple Pie.=--Peel and core about eight or ten apples or as many
as are wanted. Make a rich pastry dough and cut in strips about two
inches wide. Wind a strip around each apple, but do not cover it. Fill
the center of each apple with butter, sugar and water. Sprinkle with
nutmeg, put in bag, then in the oven and bake. Serve with or without
cream.
=Deep Apple Pie With Cream Cheese.=--Bake a nice apple pie about
three-quarters of an hour before dinner. Have a small cream cheese
pressed through a ricer and mixed with a cup of whipped cream and a
little salt. Press through a pastry tube or tin funnel on top of the
pie in a pattern, and serve warm for dessert. The cheese and cream
combination may also be used on a two crust apple pie.
=Cranberry Pie.=--Line a rather deep pie plate with a plain crust. Put
on a border of richer paste, fill with cranberries cooked according to
directions for stewed cranberries, and put strips of crust over the top,
making squares or diamonds as preferred. Put in bag and bake.
=Cranberry and Raisin Pie.=--Allow to each pie a cup and a half
cranberries and a half cup of raisins. The latter should be seeded and
the berries washed and cut in two. Mix with them a cup of sugar, a
tablespoon of flour, and a teaspoonful of butter. Fill a pie plate lined
with crust, heaping up slightly in the middle. Cover with an upper
crust, bag, and bake in a hot oven.
=Lemon Pie.=--Beat the yolks of three eggs lightly, add one cup of sugar
slowly and then the juice and grated yellow rind of one lemon. Beat hard
and stir in two even tablespoons of flour made smooth in one cup of
milk. Turn into a paste lined plate and bake about half an hour in a
paper bag. Cool partly and cover with the whites of three eggs beaten
stiff with six even tablespoons of powdered sugar. Pile roughly and set
in a very cool oven to become firm.
=Mince Pie.=--A simple rule for making mince meat by measure, calls for
a pint bowl of well cooked beef chopped to the finest mince and measured
after chopping, two bowls of tart apples chopped into coarse bits and a
half bowl chopped suet. Add to this a pound of seeded raisins, also
chopped, a pound of currants, a quarter of a pound of citron cut in thin
slices, a tablespoonful each of powdered cinnamon, cloves and nutmeg.
Use enough sweet cider to make moist, then add a bowl of sugar and an
even teaspoonful salt. Scald well and put away in a stone jar. When you
make the pies add a few whole raisins, chopped nut meats or any jelly
you have on hand.
When mince pie is to be reheated for dinner and served hot, grated
cheese may be sprinkled over the top just before setting it in the oven
to heat.
=Mock Mince Pie.=--To four quarts green tomatoes, chopped fine, allow
three pounds brown sugar, the juice of two lemons and their yellow rind,
grated, a tablespoonful each cinnamon, allspice and salt, half a
teaspoonful cloves and a tablespoonful of grated nutmeg. Put into a
porcelain lined kettle and simmer gently until reduced one half in bulk.
Now add two pounds and one-half seeded raisins, or part raisins and part
currants or chopped prunes and a cup of boiled cider. Then cook an hour
or two longer until thick. Bake as any mince pie.
=Pecan Pie With One Crust.=--One cup of sugar, three eggs, one cup of
sweet cream, one cup of pecans well mashed. Beat very light, pour into
two pie pans that are lined with good rich paste, put in bag and bake.
=Real Old Fashioned Pumpkin Pie.=--If you are fortunate enough to get a
genuine old fashioned field pumpkin, you may be thankful. If forbidden
that privilege, the canned pumpkin or the dried pumpkin flour, or again
a Hubbard squash or a big yellow one, may be so manipulated as to
deceive even a connoisseur on pumpkin pies, into thinking he has the
very kind that "Mother used to make," and giving thanks accordingly. If
the field pumpkin is yours, wash, cut up without peeling, scrape out all
the wooly fiber, then put over the fire on the back of the stove. Add
just a little water to keep it from sticking on the bottom, cover
closely and steam gently for six or eight hours. At the end of this time
the pumpkin pulp should be thoroughly cooked in its own juices. Take up,
cool a little, then pull off the skin with a sharp knife. Press through
a sieve and let it stand overnight in a press so as to remove the
superfluous liquid, which should be saved to use in making Boston brown
bread. When ready to bake, measure the pulp and to every five cupfuls
allow one teaspoonful of salt, half a grated nutmeg, a tablespoonful of
mace, two teaspoonfuls of ginger and a large cupful of sugar. Beat four
eggs and stir into the pumpkin pulp, together with four cupfuls of sweet
milk and a half cupful cream. Beat well and taste to see if it is sweet
enough. Turn into plates lined with good pastry, bag, and bake
three-quarters of an hour until a golden brown and firm in the center.
Serve with good American cheese. Some old-fashioned cooks like their
pumpkin pies flavored with a little rose water.
In making pies of the canned pumpkin, observe the same proportions. If
the pumpkin flour is used, spread on a tin and brown before adding the
milk.
The English fashion of baking pumpkin as well as mince pies in
individual shells, is preferred by many who do not feel the compelling
force of tradition. A new wrinkle for the woman who holds to her pumpkin
pie for Thanksgiving, but wishes to present it in very modern guise is
to serve it with cottage cheese balls and strained honey. The
combination of flavors is certainly a most happy one. The cheese balls
are piled in a pretty dish and the honey served from a glass bowl.
=Individual English Apple Tart.=--Peel and core tart apples, put into a
large saucepan, cover with boiling water, stew gently until the apples
are tender but unbroken. Sweeten to taste. Line the edges of a deep pie
tin with crust, then fill the center of the dish with apples, dropping
into the center of each a spoonful of orange marmalade. Cover the top of
the dish with strips of pastry arranged lattice fashion, bag, and bake
quickly until brown. Serve hot.
=Colonial Pumpkin Tartlets.=--To one quart of cooked and sifted pumpkin
add one tablespoonful each of butter and flour, six well beaten eggs, a
cupful of sugar, a quarter teaspoonful each of mace and nutmeg, four
teaspoonfuls of ginger and one gill of milk. Bake in patty-pans lined
with rich flaky crust, set in paper bag. Remove from pans before
serving. A touch of novelty is given by topping each tartlet with a
generous portion of maple syrup or strained honey.
TURNOVERS.
=Apple and Cheese Turnovers.=--Make a crust, using six heaping
tablespoonfuls of flour, three tablespoonfuls lard and butter, half and
half, a saltspoonful of salt and just enough water to roll out. Mark out
into squares of about four inches. Have ready some nice tart apples
sliced fine, and also cheese sliced very thin. Fill each one with
apples, sprinkle sugar and cinnamon over the apple, put a tiny piece of
butter on top, then turn up the edges of the crust, overlapping the
upper side about two inches. Place in a buttered bag, and having wet the
edges of the crust with milk, bake to a nice brown. Remove from the
oven, raise up the upper crust, put in the cheese, re-cover, turn a tin
over the turnovers and stand in the oven again for ten minutes, leaving
the oven door open. This softens the cheese. Eat while warm. Caraway
seeds may be used in place of cinnamon if desired. The turnovers may be
eaten plain with cream or with a liquid sauce as preferred.
=Apricot or Plum Jam Turnovers.=--Make a good crust and roll out twice.
Mark a square and spread thickly with jam. Fold over two sides first and
pinch together, then fold over the other two sides in the same way.
Brush over with milk and sprinkle with brown sugar. Put into
well-greased bag and bake thirty minutes.
=Mince Turnovers.=--Make the original round of paste about four inches
across. Put a tablespoonful of mince meat upon it, fold over very neatly
and pinch the edges together. Flatten and cook inside a buttered bag.
CHAPTER XXI.
SHORT CAKES
=Banana Short Cake.=--BEAT to a cream one-half cupful butter and one of
sugar. Add two well-beaten eggs, a pinch of salt and a teaspoonful of
baking powder sifted with a pint of flour. Flavor with vanilla. Mix
lightly and roll out into a sheet about half an inch thick. Cut into
rounds about four inches in diameter, and having brushed each one over
with melted butter, pile on top of each other and put in buttered bag.
Bake twelve minutes, separate, and spread between the layers a thick
filling of sliced bananas flavored with lemon juice and sweetened to
taste. Serve with Foamy Sauce.
=Peach Short Cake.=--Use for this either fresh peaches or canned and
make in one large short cake or individual ones which are really nicer
in paper bag cookery. For the latter sift together a pint and a half of
flour, two tablespoonfuls of salt. Rub in with the tips of the fingers
two tablespoonfuls of butter, then add one beaten egg and milk to make a
soft dough. Cut out like biscuit, bag and bake in a quick oven. When
baked, split in two, spread lightly with butter and fill with the
sweetened peaches and whipped cream, a layer of peaches first and cream
on top. Cover the little short cakes in the same way, piling up the
whipped cream on top.
=Rhubarb Short Cake.=--Stew rhubarb and sweeten to taste. Make a short
cake batter, using one-quarter cupful of butter and a half cupful sugar
creamed together, one egg well beaten, one quarter cupful sweet milk and
one cupful of flour sifted with one teaspoonful of baking powder. Make
in two large layers or individual ones, and bake in paper bag. When
done, spread with the rhubarb filling and serve with whipped cream or a
cream sauce.
=Old Fashioned Strawberry Short Cake.=--The real old-fashioned
strawberry short cake may be made with sour cream or rich sour milk and
soda, or sweet milk and baking powder. Sometimes an egg is added and a
tablespoonful of sugar, but it is a far cry from the French strawberry
short cake of hotels and restaurants which is really a cake, either
sponge or layer, with whole berries between the layers and thick whipped
cream or a meringue on top. To make the genuine old-fashioned sour milk
biscuit short cake, which is really more tender than that made with
sweet milk, put four cups sifted pastry flour in a mixing bowl with a
half teaspoonful of salt and mix well. Add three tablespoonfuls of
butter and chop fine, using a silver knife. Dissolve a level teaspoonful
of soda in a little hot water and stir into a large cupful of sour cream
or rich sour milk. When it stops "purring" add a tablespoonful of sugar
and one well beaten egg to the milk and turn into the sifted flour. Mix
well together with a spatula or flexible knife, handling as little as
possible, then turn out on to a floured board. The dough should be soft
enough to roll easily. Divide and roll lightly and quickly into two thin
sheets. These may be baked separately in well-greased round tins in a
paper bag or laid one on top of the other with a thin coating of butter
between and baked in one bag. Bake in a very hot oven. When done,
separate. Have ready a quart of ripe berries washed, crushed and
sugared. This should have been done before beginning the dough, so that
the sugar will have time to draw out the rich juice of the berries.
Cover the lower half of the short cake with a thick layer of these
berries, place the second cake on top and cover with the rest of the
crushed and sweetened berries or large whole ones dusted with powdered
sugar. Serve with thick cream or a crushed berry sauce.
PUDDINGS.
=Almond Pudding.=--Blanche one pound of almonds and grind to a smooth
paste with two teaspoonfuls of rose water. Add a wine glass of wine and
a half cupful of cream thickened with a large spoonful of bread crumbs.
Add a half pound of sugar, seven well beaten eggs and a half teaspoonful
of grated nutmeg. Put in a thin walled pudding dish, set in bag, seal
and bake half an hour.
=Apple and Fig Pudding.=--Select large tart baking apples, wash and
core. Stuff each apple with a fig rolled small as possible or chopped,
as preferred. Put in buttered bag and bake slowly until tender, but not
broken. Place in a glass dish and cover with a thick boiled custard.
Decorate each apple with a candied or Maraschino cherry and serve with
sweet wafers.
=Banana Pudding.=--Beat the yolks of three eggs and whites of two. Add a
cupful of sugar, a scant half cupful softened butter, a cupful stale
cake crumbs and a cupful of milk. Beat all together well, then add
three bananas sliced thin, and the juice of a half lemon. Put into a
basin then in a well-buttered bag, seal and bake half an hour, take out,
cover with a meringue made from the whipped white of the egg that was
left over and a tablespoonful of sugar with a little lemon juice to
flavor. Strew a little candied peel over the meringue and set in the
oven, which should be quite cool for the meringue to rise slowly and
stiffen. Serve with lemon sauce.
=Farmer's Plum Pudding.=--Put into a basin two cupfuls of flour sifted
with two level teaspoonfuls baking powder, a pinch of salt and a level
teaspoonful ginger and cinnamon. Add one-half cupful sugar, one cupful
chopped suet, one-half cupful each candied peel and currants and
raisins. Make to batter consistency with one-half cupful each molasses
and milk and one beaten egg. Put in small buttered molds, set in paper
bag, pour in enough cold water to come three parts up the sides, seal
and bake two hours, reducing the heat of the oven after the first ten
minutes. Serve with hard or foamy sauce.
=Peach Betty.=--Sprinkle a layer of crumbs in a buttered baking dish and
over this a layer of peach quarters. Sprinkle with sugar, then repeat a
layer of crumbs and peaches and sugar until the dish is filled, having
the crumbs on top. Put in buttered bag and bake thirty-five minutes in a
moderate oven, and serve with sweetened cream. To prepare the buttered
crumbs melt a little butter and pour over the crumbs.
=Peach Cobbler.=--For this the richest and ripest peaches are none too
good. Some variety of the yellow peach is usually chosen because of its
superior richness. For its baking a pudding dish at least three and a
half inches deep is chosen. This is lined with a rich crust, a square
of the dough being taken from the bottom. Now peel enough ripe and
luscious peaches to fill the dish, tearing them apart but leaving the
pits in to impart their superior flavor. Sweeten abundantly, add about
two tablespoonfuls water, and a tablespoonful of butter cut in bits.
Cover with a layer of puff paste, sealing it down carefully on the sides
to the border, so as to lose none of the juices. Bag and bake in a quick
oven for forty-five minutes. When nearly done, draw to the edge of the
oven, open the top of the bag, dust with powdered sugar and set back a
few moments longer for the crust to glaze. This is perfection, whether
eaten hot or cold, serving it alone, with cream or with a hard sauce as
preferred.
=Peach Roly Poly.=--Make a sweet biscuit dough. Roll out thin and spread
with a layer of sliced or chopped peaches and roll the dough over as for
jelly roll. Put in buttered bag and bake in a moderate oven.
=Plum Roly Poly.=--Wash and stew any ripe sound plums and remove the
pits. If very juicy, drain away the most of the juice. Sweeten to taste.
Make a good biscuit dough or puff paste as preferred, roll out in long
strips, sprinkle sugar on the upper side, then spread thinly with the
stewed plums, roll up and pinch the ends tight. Put in buttered bag and
cook thirty minutes. Serve with a sauce made from the extra juice
sweetened and slightly thickened with a little cornstarch.
=Rye Bread Pudding.=--Toast stale rye bread to a golden brown, then roll
into fine crumbs. Brush small custard cups or a mould with melted
butter, sprinkle over a few currants, raisins, prunes (cut fine) or
figs, then fill with crumbs. Beat three eggs without separating until
light, add three tablespoonfuls of sugar, a pint of milk (with vanilla
or nutmeg to flavor) and pour carefully over the bread crumbs. Let them
stand ten minutes, until the mixture has soaked into the crumbs; then
set in a paper bag in a pan of cold water and cook like a custard in the
oven. It will take about half an hour. Test by slipping the blade of the
knife down the side of the bag. If it comes up clear, the pudding is
sufficiently baked. Serve hot with lemon or egg sauce or fruit syrup.
=Tapioca Apple Pudding.=--Soak one cupful tapioca in three pints cold
water over night. In the morning put on to boil and cook twenty or
thirty minutes, until it looks clear. Add a quart and a half peeled and
quartered apples, one cup of sugar, a teaspoonful salt, and lemon juice
or extract to flavor. Turn into a buttered dish, put in bag and bake an
hour in a moderate oven. When cold serve with cream and sugar.
=A White Plum Pudding.=--Beat to a cream a half cup of sugar and
three-quarters cup of butter. Add four eggs well beaten, a saltspoonful
of salt, two cups milk, a quart of flour mixed with one-half cup
shredded citron, one-half cup currants, a teaspoonful grated nutmeg and
a teaspoonful vanilla. Just before turning into the mould stir in two
even tablespoonfuls pure baking powder. Put in bag, surround with water,
steam two hours and serve with any good sauce.
PUDDING SAUCES.
=Caramel Sauce.=--Put one-half cupful of sugar over the fire in a clean,
smooth saucepan and stir until it becomes a light brown color. Pour in
a half cupful of boiling water, simmer ten minutes, add a tablespoonful
of butter and serve with pudding or fritters.
=Cornstarch Pudding Sauce.=--Beat together one tablespoonful cornstarch,
two tablespoonfuls of butter and a half cupful of brown sugar. Set on
the stove until heated, then turn in hot water a little at a time and
cook until consistency required. Add four tablespoonfuls of grape or
apple jelly with spices or other flavoring to taste, and serve hot.
=Cream Sauce.=--Mix together two tablespoonfuls each of cornstarch and
sugar. Add one beaten egg and cook in double boiler until thickened. Add
a tablespoonful of butter and flavoring to taste.
=Cream Sauce à la Hotel Astor.=--Beat together one cupful each sugar and
butter until perfectly blended. Add cream until mixture is like thick
cream, dust with nutmeg or mace and serve.
=Delicious Fruit Sauce for Plum Pudding.=--Boil together one cupful of
water and two of sugar for ten minutes. Thicken slightly with three
level teaspoonfuls arrow root or two teaspoonfuls corn starch mixed with
a little cold water, simmer five minutes, then add a half cupful candied
cherries, cut in halves and a few pistache nuts quartered. Flavor with
nutmeg or vanilla as preferred.
=Hard Sauce for Plum Pudding.=--Beat one cupful of butter to a cream.
Add sugar gradually, two cupfuls in all, beating until very light. Add
the whites of two eggs beaten to a stiff dry foam. Arrange on a flat
glass dish and grate a little nutmeg over it.
=Molasses Sauce.=--To make molasses sauce, which is an excellent
accompaniment to a plain rice or apple pudding, mix together one cupful
of molasses, a tablespoonful of vinegar or the juice of one lemon, a
saltspoonful of salt and a tablespoonful of butter. Boil ten minutes.
MENUS AND INDEXES
CHAPTER XXII.
PAPER BAG MENUS FOR WINTER.
BREAKFAST NO. 1.
Grapefruit
Cereal
Sweetbreads with Bacon (Paper-bagged)
Scones (Paper-bagged)
Coffee.
BREAKFAST NO. 2.
Oranges
Cereal
Spindled Oysters with Bacon (Paper-bagged)
Water Cress
Warmed over Rolls (Paper-bagged)
Coffee.
BREAKFAST NO. 3.
Baked Apples (Paper-bagged)
Beefsteak Leftovers (Paper-bagged)
Sweet Potatoes Southern Style (in paper-bag)
Scones (Paper-bagged)
Coffee.
LUNCHEON OR SUPPER NO. 1.
Chicken Croquettes (Bagged)
Olives Pickles
Hot Biscuit (Bagged)
Gingerbread (Bagged)
Cheese
Tea.
LUNCHEON OR SUPPER NO. 2.
Oyster Bundles (Bagged)
Baked Potatoes (Bagged)
Celery Olives
Pork Cake (Bagged)
Baked Quinces (Bagged)
Cocoa.
LUNCHEON OR SUPPER NO. 3.
Mock Fried Oysters (Bagged)
Pickles Celery
Sally Lunn (Bagged)
Sponge Cake (Bagged)
Baked Apples
Tea.
DINNER NO. 1.
Grapefruit with Maraschino Cherries
Olives Pickles
Smelts Milanaise (Bagged)
Roast Chicken (Bagged) Baked Potatoes (Bagged)
Currant or Cranberry Jelly (Bagged)
Baked Onions (Bagged) Lettuce Salad
Plum Pudding (Bagged) Hard Sauce
Demi-Tasse.
DINNER NO. 2.
Grilled Sardines on Crackers (Bagged)
Ripe Olives Celery Salted Almonds (Cooked in Bag)
Ducks (Roasted in Bag)
Candied Sweet Potatoes Southern Style (in Bag)
Cranberry Molds, Biscuit (Bagged)
Baked Apples Stuffed with Nuts (Bagged)
Served with Cream
Gingerbread (Bagged)
Tea.
DINNER NO. 3.
Anchovy Canapés (Bagged)
Olives Celery
Roast Veal (Bagged)
Baked Potatoes (Bagged)
Spinach (Paper Bagged)
Endive and Roquefort Cheese Salad
Cheese Straws (Paper-bagged)
Mince Pie (Paper Bagged)
Black Coffee.
PAPER BAG MENUS FOR SPRING.
BREAKFAST NO. 1.
Baked Rhubarb and Raisins (Paper-bagged)
Cereal
Omelette (Paper-bagged)
Crisped Sweet Potatoes (Paper-bagged)
Rolls (Reheated in bag)
Coffee.
BREAKFAST NO. 2.
Strawberries au Naturel
Cereal
Eggs in Cocottes (Paper-bagged)
Scones (Paper-bagged)
Coffee.
BREAKFAST NO. 3.
Baked Prunes (Paper-bagged)
Cereal
Sweetbreads (Bagged) Water Cress
Baking Powder Biscuit (Bagged)
Coffee.
LUNCHEON OR SUPPER NO. 1.
Rhubarb Short Cake (Paper-bagged)
Cold Veal Loaf (Paper-bagged)
Chocolate Cake (Bagged)
Tea.
LUNCHEON OR SUPPER NO. 2.
Crab Meat au Gratin (Paper-bagged)
Biscuit (Paper-bagged)
Mrs. Kelder's Loaf Cake (Bagged)
Strawberries
Cocoa.
LUNCHEON OR SUPPER NO. 3.
Chicken Croquettes (Paper-bagged)
Biscuit (Bagged)
Pickles Olives
Good Friday Cake (Paper-bagged)
Custard
Tea.
DINNER NO. 1.
Caviare Canapés (Bagged)
Salted Nuts (Bagged) Olives
Roast Leg of Lamb (Bagged) Mint Sauce
Baked Potatoes (Bagged)
Stuffed Baked Onions (Bagged)
Rhubarb Pie (Bagged)
Coffee.
DINNER NO. 2.
Bouchees of Sardines (Bagged)
Deviled Almonds (Bagged) Radishes
Breast of Lamb with Tomato Sauce (Bagged)
Parsnips (Bagged)
Baked Potatoes without their Jackets (Bagged)
Lettuce Salad
Rhubarb Short Cake (Bagged)
Black Coffee.
DINNER NO. 3.
Strawberries au Naturel on Orange Slices
Mussels au Gratin (Bagged)
Irish Stew (Bagged)
Scalloped Tomatoes (Bagged)
Lettuce Salad
Lemon Pie
Coffee.
PAPER BAG MENUS FOR SUMMER.
BREAKFAST NO. 1.
Raspberries
Cereal
Creamed Mushrooms (Bagged)
Toast (Bagged)
Coffee.
BREAKFAST NO. 2.
Blackberries with Cream
Moulded Cereal
Crisped Bacon and Liver (Bagged)
Rolls (Bagged) Radishes
Coffee.
BREAKFAST NO. 3.
Cantaloupe
Moulded Farina
Corn Fritters (Bagged)
Baked Egg In Tomato Cases (Bagged)
Scones (Bagged)
Coffee.
LUNCHEON OR SUPPER NO. 1.
Peach Puree
Potato Salad
Veal Loaf (Bag-cooked)
Raspberry Short Cake (Bag-cooked) with Cream
Iced Tea.
LUNCHEON OR SUPPER NO. 2.
Cold Game Pie (Cooked in Bag)
Hot Biscuit (Cooked in Bag)
Oatmeal Crisps (Cooked in Bag)
Blackberries
Iced Tea.
LUNCHEON OR SUPPER NO. 3.
Stuffed Tomatoes with Cream (Bag-cooked)
Baked Lamb, Sweetbreads (Bag-cooked)
Bread and Butter
Lettuce Salad
Raspberries Potato Caramel Cake (Bag-cooked)
Iced Tea.
DINNER NO. 1.
Canteloupes
Radishes Olives
Lamb Chops (Bagged) Mint Jelly
Green Peas (Bagged)
String Bean Salad
Lemon Ice
DINNER NO. 2.
Sardines and Lemon
Olives Radishes
Saute of Chicken with Mushrooms (Bagged)
Sweet Potatoes en Brochette (Paper-bagged)
Sliced Tomatoes with French Dressing
Fruit Syllabub
Potato Chocolate Cake (Baked in Bag)
Iced Tea.
DINNER NO. 3.
Watermelon
Roast Lamb (Paper-bagged) Mint Sauce, Currant Jelly
New Potatoes (Bagged) Parsley Sauce
Oriental String Beans (Paper-bagged)
Cucumbers (Dressed with oil and vinegar)
Neufchatel Cheese and Wafers
Lemon Ice Chocolate Wafers (Bag-cooked)
Iced Tea with Lemon.
PAPER BAG MENUS FOR AUTUMN.
BREAKFAST NO. 1.
Peaches and Cream
Cereal
Fried Tomatoes (Paper-bagged) Cream Gravy
Blueberry Biscuit (Paper-bagged)
Coffee.
BREAKFAST NO. 2.
Baked Apples (Bagged-cooked) with Cream
Cereal
Eggs Baked in Tomatoes (Paper-bagged)
Baked Potatoes (Bagged)
Biscuit (Bagged)
Coffee.
BREAKFAST NO. 3.
Canteloupe
Ham with Apples (Bagged)
Sweet Potatoes (Bagged)
Corn Meal Gems (Bag-cooked)
Coffee.
LUNCHEON OR SUPPER NO. 1.
Cold Roast Chicken (Paper-bagged)
Baked Potatoes (Bagged)
Tomatoes with Mayonnaise
Bread and Butter Folds
Baked Sweet Apples with Cream (Bagged)
Chocolate Cake (Bagged)
Tea.
LUNCHEON OR SUPPER NO. 2.
Corn Patties (Bagged)
Scalloped Potatoes (Bagged)
Olives Pickles
Farmer's Fruit Cake (Bagged)
Baked Quinces
Tea.
LUNCHEON OR SUPPER NO. 3.
Baked Potatoes en Surprise (Bagged)
Chicken Croquettes (Paper-bagged)
Sliced Tomatoes with French Dressing
Baked Apples with Nuts (Bagged)
Gingerbread (Bagged)
Tea.
DINNER MENU NO. 1.
Canteloupe
Caviare Canapés (Cooked in Bag)
Sauer Braten with Carrots and Onions (Bagged)
Baked Potatoes (Bagged)
Lima Beans (Bagged)
Sliced Tomatoes
Peach Short Cake (Paper-bagged)
Coffee.
DINNER MENU NO. 2.
Caviare Canapés (Cooked in Bag)
Deviled Chestnuts (Paper-bagged)
Roast Pork (Bagged)
Sweet Potatoes (Bagged)
Baked Egg Plant (Bagged)
Cucumbers
Apple Pie (Paper-bagged) with Cream Cheese
Coffee.
DINNER MENU NO. 3.
Grapes and Peaches
Cream of Chestnut Soup with Croutons (Cooked in Bag)
Roast Duck (Bagged) Spiced Grapes
Sweet Potatoes (Bagged)
Baked Tomatoes (Bagged)
Grape Pie (Baked In Bag)
Coffee.
CHAPTER XXIII.
A FEW OF THE EASIEST DISHES FOR BEGINNERS
Baked Potatoes in their Jackets Page 96
Baked Potatoes without Jackets " 96
Bacon and Apples " 70
Sausage and Apples " 72
Bacon and Bananas " 70
Sausage with Tomatoes " 73
Roast Loin of Pork " 72
Hot Cheese Canapés " 20
Caviare Canapés " 20
Cheese and Cracker Canapés " 20
Cracker Crisps " 21
Roast Clams " 26
Lobster in Shells " 29
Baked Blue Fish " 31
Filets of Flounder " 34
Lamb Chops " 67
Roast Leg of Lamb " 69
Roast Chicken " 50
Vealettes " 76
Baked Onions " 94
Sweet Potatoes and Bacon " 97
Spinach " 98
Peas " 94
Turnips " 99
Baking Powder Biscuits " 101
Baked Apples " 112
Cinnamon Apples " 113
Apple Dumplings " 112
Baked Pears " 115
Mrs. Kelder's Loaf Cake " 107
Oatmeal Cakes " 109
Pork Cake " 109
Mince Turnovers " 122
Individual Apple Tart " 120
INDEX
APPETIZERS AND RELISHES: PAGE
Bouchee Cases 18
Bonne Bouchee 19
Bouchees of Caviare, Olives and Mayonnaise 19
Bouchees of Sardines 19
Bouchees of Sausage or Tongue 19
Canapés, The Making of 19
Anchovy Canapés 20
Caviare Canapés 20
Hot Cheese Canapés 20
Cheese and Crackers Canapés 20
Cheese Toast Sandwiches 20
Cracker Crisps 21
Deviled Crackers 21
Diables à Cheval 21
Nut Appetizers 21
Salted Almonds 21
Deviled Almonds 22
Roasted Chestnuts 22
Salted Chestnuts 22
Deviled Chestnuts 22
BEEF:
Bullock's Heart 61
Stewed Bullock's Heart 61
Filet of Beef 61
Hamburg Steak 62
Pot Roast 63
Rib Roast of Beef 63
Roast Round of Beef in Paper Bag 64
Sauer Braten 64
Beef Steak 65
Toledo Beef Steak 65
Stuffed Roast Beef or "Mock Duck" 65
CAKES:
Cheese Cakes 104
Cinnamon Cake 105
English Fairy Cakes 105
Fruit Cookies 106
Mrs. Godfrey's Soft Ginger Bread 106
Good Friday Cake 106
German Honey Cakes 107
Pecan Kisses 107
Mrs. Kelder's Loaf Cake 107
Hickory Nut Macaroons 108
Walnut Macaroons 108
Maple Sugar Cake 108
Molasses Coffee Cake 108
Nut Cake 108
Oatmeal Cakes 109
German Peach Cake 109
Pork Cake 109
Potato Chocolate Cake 110
Potato Caramel Cake 110
Auburn Pound Cake 111
Raisin Nut Cake 111
Sour Cream Cake 111
CHEESE AND EGG DISHES:
Cheese Balls with Tomato Sauce 87
Cheese Fritters to Serve with Salad Course 87
Pepper Cheese 87
Cheese Ramekins 88
Cheese and Eggs 88
Baked Eggs 88
Baked Eggs with Cheese 88
A Paper Bag Omelette 88
Cheese Omelette 89
Swiss Eggs 89
Eggs in Tomato Cups 89
FISH (also see Shell Fish):
Filet of Bass 31
Baked Blue Fish 31
Bloaters, A Breakfast Dish of 31
Cat Fish 32
Codfish Cones 32
Codfish à la Crême 32
Eels, Paper Bagged 33
Flounder à la Meuniére 33
Filets of Flounder 34
Finnan Haddie 34
Fish Cakes 34
New England Fish Pie 35
Fish Soufflé 35
Planked Fish Bag Cooked 36
Halibut à la Poulette 37
Herring au Gratin 37
Herrings with Herbs 37
Kedgeree 37
Kippered Mackerel with Fine Herbs 38
Salmon Loaf 38
Scalloped Salmon 38
Salmon Soufflé 39
Baked Shad 39
Shad Roe 39
Smelts 40
Bagged Weak Fish 40
White Fish Planked 41
FISH SAUCE (also see Sauces and Gravies):
Anchovy Sauce 42
Quick Bearnaise Sauce 42
Bearnaise Sauce 42
Brown Sauce 43
Curry Sauce 43
Egg Sauce 43
Sauce Hollandaise 43
Egg Sauce Made from the Hollandaise 44
Lobster Sauce 44
Maitre d'Hotel Butter 44
Sauce for Broiled Shad à la Murray 45
Parsley Butter 45
Sauce Tartare 45
FRUITS:
Baked Apples 112
Baked Apple Dumplings 112
Cold Baked Apples with Rum 112
Cinnamon Apples 113
Apples Stuffed with Figs 113
Baked Apples and Nuts 113
Raisin Apples 114
Baked Apple Sauce 114
Baked Bananas 114
Stuffed Dates 114
Baked Gooseberries 114
Baked Peaches 114
Baked Pears 115
Baked Plums 115
Baked Quinces 115
Baked Raisins 115
Chestnut Patties 115
GAME (see Poultry and Game):
LAMB AND MUTTON:
Breast of Lamb with Tomato Sauce 67
Lamb Chops 67
Lamb or Mutton Cutlets with Tomatoes 67
Lamb Fry 68
Lamb's Kidney 68
Leg of Mutton Cooked in Cider 68
Mutton Chops and Sausage 68
Ragout of Lamb 68
Roast Leg of Lamb 69
A Genuine Irish Stew 69
PASTRY:
Plain Pie Crust 116
Apple Pie 117
Deep Apple Pie with Cream Cheese 117
Cranberry Pie 118
Cranberry and Raisin Pie 118
Lemon Pie 118
Mince Pie 118
Mock Mince Pie 119
Pecan Pie with One Crust 119
Real Old-Fashioned Pumpkin Pie 119
Individual English Apple Tart 120
Colonial Pumpkin Tartlets 121
Apple and Cheese Turnovers 121
Apricot or Plum Jam Turnovers 122
Mince Turnovers 122
PORK IN VARIED FORMS:
Bacon and Apples 70
Bacon and Bananas 70
Bacon and Calf's Liver 70
Baked Pork Chops 70
Pork Chops and Sweet Potatoes 70
Ham and Scalloped Potatoes 71
Ham, Spinach and Lamb Chops 71
Stuffed Fresh Ham or Shoulder 72
Roast Loin of Pork 72
Roast Spare-Rib 72
Baked Sausage with Apples 72
Baked Sausage and Potato 72
Baked Sausage with Toast 73
Baked Sausage with Tomatoes 73
Tenderloin of Pork 73
POULTRY AND GAME:
Capon 47
Chicken with Parsnips 48
Chicken à la Baltimore 48
Chicken Croquettes 48
Paper Bagged Chicken 49
Chicken Pie 49
Paste for Chicken Pie 50
Chicken Rissoles 50
Roast Chicken 50
Saute of Chicken with Mushrooms 50
Smothered Chicken 51
Ducks with Banana Dressing 51
Canvas Backs 51
Chicken, Italian Style 52
Roast Wild Duck 52
Roast Wild Duck, Ohio Style 53
Frogs' Legs 53
Paper Bag Roast Goose 53
Sage and Potato Stuffing 54
Bag Roasted Young Guinea Fowl 54
Bag Broiled Young Guinea Hen 55
Quail 55
Stuffed Quail 56
Rabbit Cookery 56
Barbecued Rabbit 56
Roast Rabbit 57
Stewed Rabbit 57
Reed Birds 58
Squab 58
Barbecued Squirrel, (Southern Style) 58
Turkey à la Bonham 59
Venison 60
Venison Steak 60
PUDDINGS AND PUDDING SAUCES:
Almond Pudding 125
Apple and Fig Pudding 125
Banana Pudding 125
Farmer's Plum Pudding 126
Peach Betty 126
Peach Cobbler 126
Peach Roly-Poly 127
Plum Roly-Poly 127
Rye Bread Pudding 127
Tapioca Apple Pudding 128
A White Plum Pudding 128
Caramel Sauce 128
Cornstarch Pudding Sauce 129
Cream Sauce 129
Cream Sauce à la Hotel Astor 129
Delicious Fruit Sauce for Plum Pudding 129
Hard Sauce for Plum Pudding 129
Molasses Sauce 130
RECOOKED DISHES:
Beef Steak Left Overs 83
Chicken Croquettes 83
Mock Fried Oysters 84
Turkey Croquettes 84
Edinboro Hot Pot 84
Individual Meat Pies 85
English Pasties 85
Olla Podrida Pie 85
Oyster Bundles 86
SAUCES AND GRAVIES:
Bignon's Sauce 78
Bread Sauce 78
Brown Sauce 78
Celery Sauce 79
Currant Jelly Sauce 79
Curry Sauce 79
Hollandaise Sauce 79
Horseradish Sauce 80
Maitre d'Hotel Butter 80
Mexican Sauce 80
Mint Sauce for Roast Lamb 80
French Mustard Sauce, Creole Style 81
Mustard Sauce for Cold Meat 81
Onion Sauce 81
Spanish Sauce 81
Thick Tomato Sauce 82
Sauce Tartare 82
SHELL FISH:
Clam Pies 26
Roast Clams 26
Crabs, Soft and Hard 26
Creamed Crabs 27
Crabs Deviled à la William Penn 27
Crab Meat au Gratin 27
Crab Flakes au Gratin 28
Lobster Chops 28
Coquilles of Lobster 28
Lobster in Shells 29
Mussels au Gratin 29
Boxed Oysters (Virginia Style) 29
Spindled Oysters and Bacon 30
SHORT CAKES:
Banana Short Cakes 123
Peach Short Cake 123
Rhubarb Short Cake 124
Old-Fashioned Strawberry Short Cake 124
SOUP ACCESSORIES:
Bread Sticks 23
Croutons Toasted 23
Crisped Crackers 23
Egg Balls 23
Forcemeat Balls, or Quenelles 24
VEAL:
Baked Calf's Liver 74
Calves' Brains in Tempting but Inexpensive
Ways 74
Breaded Brains 74
Sweetbreads 75
Baked Sweetbreads 75
Sweetbreads with Bacon 75
Larded Sweetbreads 75
Sweetbreads Straight 76
Vealettes 76
Veal Loaf 76
Shoulder of Veal Stuffed and Braised 77
VEGETABLES:
Asparagus 90
Asparagus with Cheese 90
Lima Beans 90
String Beans, Oriental Style 91
Boston Baked Bean Cakes 91
Bean Croquettes 91
German Cabbage 92
Cabbage Hot Slaw 92
Carrots 92
Carrot Saute 92
Dolmas 99
Stuffed Eggplant 93
Lentil Cutlets 93
Mushrooms 93
Baked Onions 94
Stuffed Baked Onions 94
Onions with Cheese 94
Parsnips 94
Green Peas 94
Stuffed Peppers 95
Peppers with Cream Fish 96
Baked Irish Potatoes 96
Baked Potatoes without their Coats or Jackets 96
Potatoes en Surprise 96
Potatoes Farci 97
Sauer Kraut 97
Waldorf Sauer Kraut 97
Sweet Potatoes and Bacon 97
Sweet Potato Straws 98
Sweet Potato en Brochette 98
Spinach 98
Summer Squash in Butter 98
Stuffed Summer Squash 98
Stuffed Tomatoes with Cream 98
Turnips 99
Turnip Balls 99
Stuffed Vine Leaves or Dolmas 99
WARM BREADS, BISCUITS, MUFFINS, ETC.:
Baking Powder Bread 101
Bannocks 101
Baking Powder Biscuits 101
Egg Biscuits 102
Maple Biscuits 102
Nut Biscuits 102
Raisin Biscuits 103
Hot Cross Buns 103
Warmed Over Breads 103
YOU WILL FIND THE NEW COOKERY EASY _if you use only_ CONTINENTAL COOKERY
BAGS
MADE expressly for Paper Bag Cooking.
The perfected product of much investigation and many experiments.
CONTINENTAL Cookery Bags are White, Sanitary, Strong, Waterproof,
Greaseproof and entirely Odorless. In every way they are Safe and
Suitable.
Packages of 30 Bags, Conveniently Assorted, with Special Clips and Book
of Directions and Recipes, 25c. A variety of sizes at the same price per
package.
CONTINENTAL PAPER BAG CO.
WHITEHALL BUILDING, NEW YORK
OVAL WOOD Cookery Dishes
Should be Used in All Paper Bag Cooking
_They are as Important as the Bags_
Because they conserve all the delicate meat and vegetable juices, adding
a savory flavor to everything cooked in them.
With our Cookery Dishes you can give to all meats the delicious taste
which has heretofore been secured only by planking steaks and fish.
The sweet wood--we use sugar-maple only--is always fresh, giving an
effect that cannot be maintained permanently by the ordinary plank.
Everything that can be cooked in a paper bag tastes better if you use
our Cookery Dishes also.
ASK YOUR DEALER ABOUT THEM
They are packed in cartons suitable for all purposes, assuring the
delivery of clean and sanitary dishes in your kitchen.
THE OVAL WOOD DISH COMPANY
Delta, Ohio
127 Franklin St., New York 436 Gravier St., New Orleans
Manufacturers of "O.W.D." Butter Dishes,
Picnic Plates, and Clothes Pins
Refined Vegetable Oil
Is recommended by physicians and culinary experts in place of butter and
animal fats for all cooking; it is more healthful and economical.
Wesson Snowdrift Oil The Best Refined Vegetable Oil Is Unexcelled for
Greasing Paper Bags
You can buy many different kinds of vegetable oils, but you can't get
anything equal to Wesson Snowdrift Oil. It is refined by the Wesson
process (the only process yet discovered for properly refining vegetable
oils) and we control that process. No other manufacturer can use it.
¶Wesson Snowdrift Oil has just the right smoothness and consistency to
make rich and delicious salad dressings.
AT ALL GROCERS
On request, we will mail you our Wesson Snowdrift Oil book of 150
recipes. Please mention your grocer's name.
[Illustration]
The Southern Cotton Oil Company
Dept. B
_24 Broad Street, New York, N. Y._
Savannah Chicago New Orleans
San Francisco
[Illustration: _This illustration shows a bag properly closed with
clips._]
The Cookery Bag Clip
is the only _successful_ device for effectually closing Paper Cookery
Bags
[Illustration]
The projecting lips permit the clips to slip on to the bags easily; the
free ends projecting outwardly prevent the clips slipping off the bag
when in use.
Made by
THE OAKVILLE COMPANY
Waterbury, Conn.
Makers of _Sevran Pins_ and the _Clinton_ and _Damascus_ Safety Pins.
* * * * *
Transcriber's note:
Obvious punctuation errors were corrected.
Page 25, "amonnia" changed to "ammonia" (as the ammonia used)
Page 26, "may" changed to "many" (in as many small)
Page 30, "sault" changed to "salt" (with salt, pepper and butter)
Page 35, "sesasoned" changed to "seasoned" (mashed potato well seasoned)
Page 61, "5-8" and "3-8" changed to "5/8" and "3/8" respectively (5/8 of
an inch thick) (about 3/8 of an inch)
Page 63, "marcaroni" changed to "macaroni" (a bit of macaroni)
Page 74, "over" changed to "oven" (hour in a hot oven)
Page 80, "floor" changed to "flour" (of flour. Stir and)
Page 81, "desertspoonful" changed to "dessertspoonful" (dessertspoonful
Worcestershire Sauce)
Page 90, "Chesse" changed to "Cheese" (Asparagus With Cheese)
Page 108, "spoonsfuls" changed to "spoonfuls" (spoonfuls into a)
Page 116, "CAPTER" changed to "CHAPTER" (CHAPTER XXI)
Page 127, "sweeteend" changed to "sweetened" (the extra juice sweetened)
Page 151, "Balitmore" changed to "Balitmore" (Chicken à la Baltimore)
Page 152, "SAUCEES" changed to "SAUCES" (PUDDINGS AND PUDDING SAUCES)
Page 155, "Waldrof" changed to "Waldorf" (Waldorf Sauer Kraut)