reserving about four tablespoons of the fat for the sauce. Leave it in
the roasting pan and brown two tablespoons of flour in it over the
fire, blending it well. When smooth add one pint of hot stock or water,
and a little salt or kitchen bouquet if preferred. To this gravy or
meat sauce, variety is given by adding one tablespoon of tomato catsup
or of Worcestershire sauce, or of mushroom catsup or of onion juice or
one half can of mushrooms.
QUICK TOMATO AND CHILI RELISH FOR LOBSTER, SHELL FISH AND HAM.--Six
tomatoes peeled, chopped and drained, two tablespoons minced celery or
one half teaspoon celery seed, two tablespoons of vinegar, a little
garlic or onion, one chopped chili pepper or one drop of tabasco sauce
and one teaspoon of salt. If chili pepper is used bake it until skin
cracks open, then peel and seed and chop fine. Let it cool and add to
the tomato mixture. This is a relish served when ripe tomatoes are in
season. It is not cooked. By substituting one cup of whipped cream for
the vinegar and omitting the tabasco sauce, a nice sauce is quickly
made to serve with cold beef, mutton or veal.
PIQUANTE SAUCE OR OLIVE OR VINEGAR SAUCE.--One tablespoon of chopped
onion, one tablespoon of capers, two tablespoons of chopped pickles, or
teaspoon of sugar, one half teaspoon of salt, two tablespoons of
vinegar, one half saltspoon of pepper, four tablespoons of soup stock
or water, and last if liked, three olives stoned and chopped fine or
one tablespoon of minced parsley. Heat the soup stock, add vinegar and
other ingredients. Serve with calf's head, boiled mutton, lobster or
pigs feet.
SPANISH SAUCE.--One and one half pints stock, one tablespoon gelatine
dissolved in water, four tablespoons of butter, two tablespoons of
flour, two tablespoons chopped onion, a sprig of parsley, one
tablespoon chopped celery, one tablespoon chopped carrot, one bay leaf,
three whole cloves, a blade of mace, one teaspoon of salt and half
saltspoon of pepper. Boil stock with the seasoning, until it is reduced
to a pint, rub flour and butter together and add, cook thick and
strain. At the last moment add the gelatine and serve with any fowl or
meat that requires a rich brown sauce.
CELERY SAUCE.--One bunch of celery, one tablespoon of flour, and one of
butter; one pint of stock, six tablespoons of cream, one level teaspoon
of salt, dash of white pepper. Wash and cut up the celery, using green
tops. Cook in the stock or water until very tender. Press through
sieve; rub flour and butter together and cook in the celery puree, add
the seasoning and serve with boiled mutton, chicken or rabbit.
OYSTER SAUCE.--Drain half a pint of oysters, wash and cook them in a
saucepan until gills curl. Add to cream sauce and serve with boiled
poultry or fish.
SAUCE SAUBISE.--Boil three chopped onions in water until tender; drain
and add to cream sauce. Serve with fowl.
Bread and Rolls
"The loaf is, after all, the thing that's most essential."--J. W.
Foley.
WHITE AND RYE BREAD.--While boiling potatoes I save the potato water,
about one pint. After it is cooled and only luke warm, I soak in it one
cake of yeast foam, one teaspoonful of sugar and a small pinch of
ginger, and then let it dissolve until supper time; then take a quart
of wheat flour and mix with a little warm water, or water and milk, and
add your yeast so that the sponge will not be too thin, but like a
stiff batter. Let it stand over night in a warm place to raise. Next
morning I divide the sponge, using two thirds of it for wheat bread and
one third for rye bread, as you can bake six loaves of bread from one
cake of yeast; four of wheat and two of rye. To the two thirds part of
sponge I take two quarts of wheat flour, one tablespoonful of salt and
water enough to make quite a stiff dough. For the rye bread one quart
of rye flour with one and one half cups of wheat flour and one
teaspoonful of salt. Knead it same as for wheat bread, then let it
raise again and when it has doubled in size, it is ready for the tins
and after raising there until light, it is ready for the oven in which
if hot it will bake in from three fourths to one hour. Before putting
it in the oven, I usually wash it with luke warm milk to give it a nice
brown color while baking.--Mrs. John Bruegger. Demonstration of German
Cookery, breads and cookies.
GERMAN COFFEE CAKE.--Next comes German coffee cake and rolls. I set the
sponge with one cake of yeast as for bread and mix it the next morning
with two cups of sugar, one tablespoonful of butter, two tablespoons of
lard, three eggs, grated rind and juice of one lemon, a little nutmeg,
a teaspoonful of salt, add two quarts of white flour, and knead with
milk and water, not quite so stiff as for bread. Let it raise two hours
after which put it in tins and let raise again; then melt butter and
spread on coffee cake and sprinkle with sugar and cinnamon, and it is
ready for the oven and ought to be quickly baked. From this dough you
can bake quite a variety, for instance, one dozen rolls, two plain
coffee cakes, one dozen raised doughnuts and one loaf cake. For the
loaf cake you add one cupful of raisins, a little chopped citron,
almond extract, one egg and a little butter, beat well with a spoon and
fill in a sponge cake tin and let it raise before putting it in the
oven to bake, then bake three quarters of an hour.--Mrs. John Bruegger.
German Cookery demonstration.
RYE BREAD.--To one pint of water (luke warm) add one cake of yeast
foam, one teaspoon salt, two tablespoons sugar, and one medium sized
boiled potato. Mash this fine and mix with the salt and sugar in the
water; let this stand until evening, then add enough well sifted flour
to make a stiff batter. Set in a warm place to rise over night. Next
morning add one quart of luke warm water, one heaping teaspoon salt,
one quart of white flour, and two quarts of rye flour all well sifted,
and work all together, then knead for ten minutes, adding a little
flour from time to time until it ceases to stick to the fingers or mold
board, then put into a large bread pan and set in warm place to rise
again, until light, then knead again, and make into loaves. Put into
well greased bread pans, let raise and bake from one to one and a half
hours. When done take out and brush lightly with melted butter or
drippings.--Mrs. George Bruegger.
WHITE BREAD.--Scald one pint of milk with three tablespoons of lard
then put in bread pan with one quart of warm water; add two tablespoons
sugar, two tablespoons salt. Stir in flour to make a thick batter one
yeast cake that has been soaked well in water. I make sponge after
dinner and let set till evening then mix into a large loaf; let stand
till morning. Before breakfast knead into loaves. This will make from
three to four loaves of bread.--Mrs. Southard.
GRAHAM BREAD.--Make the yeast sponge as above but add one half cup
cooking molasses and a little more sugar. Do not make sponge too thick
with white flour. Mix in evening, with graham flour but not quite as
stiff as white bread. Graham bread is very slow to raise.
DATE BREAD.--One cup of chopped dates, two cups milk, one third cup
sugar, one fourth yeast cake, one fourth cup luke warm water, one half
teaspoon salt, five cups of sifted flour. Mix and knead like bread and
bake in loaves.
POCKET BOOK ROLLS.--Warm one quart new milk, add one cup butter or
lard, four tablespoons sugar and two well beaten eggs. Stir in flour
enough to make a moderately stiff sponge. Add a small cup of yeast and
set in a warm place to rise, which will take three or four hours, then
mix in flour enough to make a soft dough and let rise again. When well
risen dissolve a lump of soda, size of a bean, in spoon of milk and
work into the dough and roll into sheets one half inch thick. Spread
with butter, cut into squares and fold over, pocket book shape. Put in
tins, let rise a while and bake.--Mrs. L. L. Lampman.
ROLLS.--Take two teacupsful of light sponge. Add to it one half cup
shortening, one cup of sugar and two cups of warm water. Mix with flour
and knead but do not make a very stiff dough. Let raise all day. In
evening form rolls and let them raise all night. Bake in moderate
oven.--Mrs. Harry Hanson.
RAISED BISCUITS.--One cup of flour scalded with generous pint of hot
potato water. (Boil potatoes and drain water for this). When cold add
one cake of yeast dissolved in luke warm water. Mix this at noon and
let it stand, uncovered, until night, then add one pint of warm water
and enough flour to make a light sponge, beating well. Let stand until
morning in a warm place or in a covered bread pan well wrapped to
retain the heat. Add to this sponge in the morning one small cup of
sugar, two eggs and one half cupful lard and a generous tablespoon of
salt. Mix stiff with flour. Let stand until light then knead well, let
raise an hour and knead again and make into biscuits. Put in greased
baking pans and let raise until very light. Bake in a moderate
oven.--Mrs. George W. Newton.
ALMOND WREATH.--Two ounces of flour; two cakes of yeast; one pint of
luke warm milk; a tablespoonful of salt. Mix into a light sponge and
let it rise all night. In the morning add six ounces of butter and the
same of pulverized sugar, six eggs, one pint of rich cream and enough
flour to make a soft dough. Let it rise again until very light. Then
roll out with few and swift strokes of the rolling-pin into a sheet
less than half an inch thick and cut into strips. Braid these into a
coronet about some round object in the center. Or you may make it into
a round cake if you like. Shell half a pound of sweet almonds, blanch
and shred them and dry in the oven for a few minutes. Then mix them
with granulated and coffee sugar and cinnamon and strew over the cakes
when you have washed the surface with white of egg to make the mixture
stick. Bake in a moderate oven. This quantity will make at least six
large cakes.
YEAST.--Three heaping tablespoons flour, two of salt, two tablespoons
of sugar. Pour one dipperful of boiling water on this and add twelve
mashed potatoes. Add cold water enough to cool for yeast. Add one yeast
cake which has been soaked one half hour in tepid water. Use half of
this for one baking.--Mrs. A. McKay.
Biscuits, Jems, Pancakes and Fritters
"What an excellent thing did God bestow on man when He gave him a
good stomach."--Beaumont and Fletcher.
FRITTERS.--Beat four eggs very light. Do not separate yolks and whites
but beat together about five minutes; add one scant cupful of milk, one
small teaspoon of salt and just a dash of baking powder (about as large
as a small bean). Quickly whisk in enough sifted flour to make a thin
pan cake batter. Beat smooth. Drop by spoonfuls into deep smoking hot
lard and fry like doughnuts. Drain, and serve immediately with maple
syrup, honey or jelly sauce.--Mrs. B. G. Whitehead.
SOUTHERN WAFFLES.--Mix together one scant pint of sifted flour and one
generous pint of milk until smooth; add one half cupful of melted
butter and the well beaten yolks of three eggs; then the well beaten
whites and one half teaspoon of salt. Just before baking add two
teaspoonfuls of baking powder and hot lard. Bake in a hot, well greased
waffle iron and serve immediately with butter and maple syrup or
honey.--Mrs. B. G. Whitehead.
PAN CAKES.--For a family of six, take one quart of butter milk or of
slightly clabbered sour milk. Beat into it two level teaspoons of soda
and one small teaspoon of salt. Add the beaten yolks of two eggs and
then enough flour to make a smooth batter, not too stiff. If too thick
add a little more milk. Lastly add one tablespoon of melted butter and
the stiffly beaten whites of eggs. Rub the smoking hot griddle with a
piece of suet fastened to a skewer or fork, drop butter on by
tablespoonful and bake the cakes a nice brown, turning once. Serve
immediately on hot plates. These cakes may be served with butter and
syrup or they may be spread with jam or jelly and rolled. Using half
flour with half corn meal makes good corn cakes or half graham flour
for graham cakes.--Mrs. Whitehead.
CORN OYSTERS OR CORN FRITTERS.--Grate eight large ears of corn, or
split each row of corn down the center and scrape out all of the pulp.
Beat the yolks of two eggs, add them to the corn pulps with half a
teaspoon of salt and the beaten whites of eggs and then add enough
rolled cracker crumbs to make a thick batter. Fry oyster shape, in
deep, smoking fat and put in the oven to crisp while the balance of the
cakes are frying. Do not use flour to thicken the batter. The crackers
are much nicer and give the true oyster flavor. These are made from
fresh, green corn, only.--Mrs. Whitehead.
CORN DODGERS.--Put one cup of corn meal, one half teaspoon of salt in
double boiler; add one cup boiling water; beat smooth and add one
tablespoon butter. Cook and steam covered for one hour. Butter a
griddle, drop by spoonful on it, put down fat and when browned put bit
of butter on each, before turning. Good served with broiled ham or
cooked in frying pan after bacon or sausage.
HOE CAKE.--Put one quart of white corn meal in a bowl; add one teaspoon
salt, add sufficient boiling water to just moisten, stirring all the
time, beating to stiff batter. Moisten hands in cold water and make
corn meal into small round cakes. Bake on plank in front of open fire
three quarters of an hour or fry slowly on griddle. When done pull
apart, butter and send to table hot.
BEATEN BISCUIT (VIRGINIA).--Three pints pastry flour mixed with one cup
lard; one teaspoon salt, mix together like pie crust. Make into stiff
dough with milk or milk and water mixed, and knead well; beat or pound
with a rolling pin or mallet one hour. The dough should be smooth and
glossy and bits should break off with a snap. Shape in thin, flat
cakes. Pick all over with a sharp fork and bake until a delicate brown
and until the edges crack a little. Must bake thoroughly or they will
be heavy in the middle.
JOHNNY CAKE OR CORN BREAD.--One cup corn meal, one half cup flour, two
small teaspoons sugar, two tablespoons butter, or drippings, one beaten
egg; salt; one cup of sour milk; one level teaspoonful of soda
dissolved in a bit of hot water. Beat well and bake in greased tin. May
be made with sweet milk and baking powder if preferred. Makes one pan
of bread. The foregoing recipes were demonstrated by Mrs. Whitehead in
a paper on Southern Cookery.
POPOVERS.--Cup sweet milk, one egg, two tablespoons melted butter, two
cups flour, two heaping teaspoons baking powder. Bake in gem pans in a
hot oven.--Mrs. Mary Harvey.
GRAHAM MUFFINS.--One egg, one and one half cups sour milk, one teaspoon
soda, a little salt, two tablespoons melted butter, two tablespoons
molasses, graham flour to make a light batter. Bake in gem tins.--Mrs.
Mary Harvey.
WHEATEN GEMS.--Mix one teaspoon baking powder and a little salt into
one pint of flour; add to the beaten yolks of two eggs one teacup sweet
milk or cream; a piece of butter (melted) half the size of an egg, the
flour with baking powder and salt mixed and the well beaten whites of
the two eggs. Beat well and bake immediately in gem pans in a hot
oven.--Mrs. L. L. Lampman.
PRUNE BROWN BREAD.--One cup corn meal, two cups graham flour, one half
cup molasses, one cup sour milk, one teaspoon soda and same of salt,
one cup dried prunes washed, pitted and chopped fine. Scald the corn
meal and then add the other ingredients; put in greased tins and steam
three hours.--Mrs. L. L. Lampman.
MRS. BURK'S NUT BREAD.--Baking powder. One cup sugar, one egg, two cups
sweet milk, a pinch of salt, four teaspoons baking powder, four cups
flour, one cup of chopped walnuts or more, mix together, let raise
twenty minutes, pour into greased coffee cans (uncovered). Bake in
moderate oven till brown (45 minutes or more). Slice cold.--Mrs. S. J.
Creaser.
BAKING POWDER BISCUITS.--One quart flour, three teaspoons baking
powder, one teaspoon salt, sifted through the flour, mix smooth with
three tablespoons of butter and lard in equal portions, mix lightly
into a soft dough with about three cups milk. Roll and cut in small
biscuits. Bake in greased tins in a quick oven.--Dorothy Whitehead.
SWEDISH TIMBALE CASES.--Beat one egg well; add one fourth cup of milk,
a few grains of salt, one teaspoon of olive oil and one half cup of
flour or enough to make almost a drop batter. Beat it until very nice
and smooth. Pour it into a small cup just large enough to hold the
timbale iron. Heat the timbale iron in the hot fat for about ten
minutes, then lower it into the batter about one inch, turn it partly
over as you take it out so the cases will not slip off, then plunge the
iron into the fat and when browned slightly lift it up, and drain and
slip the cup from the iron. When all are fried fill the cases with any
delicate meat, game, fish or oysters, cut small and warmed in a rich
cream sauce.--Contributed.
PANCAKES.--One cup sour milk, half cup of sour cream, small teaspoon
soda dissolved in water and stirred in the milk; half teaspoon salt,
one teaspoon baking powder mixed with flour enough to make thin
batter.--Mrs. L. L. Lampman.
PANCAKES.--Two cups flour, two cups milk, two teaspoonfuls sugar, two
teaspoonfuls baking powder, one teaspoonful salt, one tablespoonful
melted butter, two eggs beaten separately. Have griddle hot and clean
but do not grease. Blueberries stirred into pancake batter, as many as
you wish, are excellent.--Mrs. Davidson.
TIMBALES.--One fourth cup flour, one half teaspoon salt, one teaspoon
of sugar, one egg (beaten), one tablespoon olive oil or butter. Mix the
dry parts together and add milk, egg and olive oil. Strain through
sieve. Dip hot tambale iron into the grease then into the batter then
into the hot grease to cook. Drain and use as pastry shells for creamed
peas, chicken, mushroom or oysters.
WITH BEER.--Timbales are very tender and nice made with stale beer or
ale. Let one half pint of beer stand in an open dish over night. Omit
the sugar and milk and mix flour with the beer, following other
directions as given above.--Contributed.
MRS. ALLEMAN'S APPLE FRITTERS.--One cup flour, one teaspoon baking
powder, pinch salt, and yolk of two eggs beaten light, with cup of milk.
Grate in three medium sized apples, beat well and fold in stiffly beaten
whites of two eggs. Drop by spoonful into hot fat and fry until nicely
browned. Drain on brown paper and serve with maple syrup. For corn
fritters use one cup of canned corn in place of apples.--Contributed.
POP OVERS.--Two cups flour, two cups sweet milk, two eggs, one teaspoon
sugar, one quarter teaspoon salt. Beat well together. Put in hot gem
tins and bake in hot oven.--Contributed.
PAN CAKES.--One cup of flour sifted with one teaspoon of baking powder,
one half teaspoon of salt and one teaspoon of sugar, add enough milk to
wet it, then beat in one egg thoroughly, add three teaspoons of melted
butter and then thin to a smooth batter with milk, beat thoroughly and
bake on a well greased, hot griddle.--Mrs. A. McKay.
JENNY LIND PANCAKE.--Two eggs, pinch of salt, tablespoonful sugar,
small cup of flour, one cup of milk, one half teaspoon baking powder.
Bake in an omelette pan, put jelly on top, roll and sprinkle with
powdered sugar.--Mrs. Lynch.
DATE MUFFINS.--Beat the yolks of two eggs until light. Add one cupful
of milk. Sift together one and a half cupfuls of entire wheat flour,
one and a half teaspoonfuls of baking powder and one quarter teaspoon
of salt. Add the milk and eggs and a tablespoonful of melted butter,
and give the batter a good beating. Now add half a cup of dates chopped
coarsely and floured, and last of all add the stiffly beaten whites.
Mix. Fill gem pans two thirds full and bake in a moderately hot oven
for half an hour. These are excellent.
Sandwiches
"There is no higher art than that which tends toward the
improvement of food."--Henry Ward Beecher.
Bread for sandwiches should be at least one day old. Cut into thin
slices of uniform size, remove all crust and then cut into the desired
shape either with the sharp, pliable knife or a sharp cookie cutter.
The butter should be soft enough to spread smoothly and the most
essential thing is to have good bread and fresh sweet butter. Meat for
filling should either be sliced very thin or chopped fine and other
ingredients minced or mashed to make as smooth a paste as possible and
mix evenly with the salad dressing or other dressing used. Sandwiches
are better eaten as soon as made. If necessary to let them stand an
hour or so, wrap the plate of sandwiches in a dampened napkin and put
in a cold place so the bread will not become hard and dry. Be careful
not to let the dressing run over the outer edge of the slices of bread.
Sandwiches must be dainty to be appetizing and easily handled. Cut the
slices as thin as you can and make into small triangles or squared
sandwiches, or oblong ones two or three inches long.
SANDWICHES.--Mince the white meat of a roast chicken, and mix it with
half a can of French mushrooms, chopped fine, and a half cupful of
chopped English walnuts. Season to taste with melted butter. Put the
mixture between slices of whole wheat bread.
WALNUT SANDWICHES.--Shell English walnuts. Blanch and chop, and to
every tablespoonful of nuts allow a good half teaspoonful of cream
cheese. Rub well together and spread on thin slices of crustless white
or graham bread.
DEVILED EGG SANDWICHES.--Mash the yolks of hard boiled eggs to a powder
and moisten with olive oil and a few drops of vinegar. Work to a paste,
add salt, pepper and French mustard to taste, with a drop or two of
tabasco sauce. Now chop the whites of the eggs as fine as possible or
until they are like a coarse powder and mix them with the yolk paste.
If more seasoning is necessary, add it before spreading the mixture
upon sliced graham bread.
ROAST BEEF SANDWICHES.--Chop rare roast beef very fine, taking care to
use only the lean portions of the meat. Sprinkle with salt, pepper and
a saltspoonful of horseradish. Mix and make into sandwiches with thinly
sliced graham bread.
PEANUT SANDWICHES.--Shell and skin freshly roasted peanuts and roll
them to fine crumbs on a pastry board. Add salt to taste and mix the
powdered nuts with enough fresh cream cheese to make a paste that can
be easily spread on unbuttered bread. Keep in a cold, damp place until
wanted.
STUFFED EGGS.--Boil eggs hard and throw them into cold water. When cool
remove the shells, cut the eggs in half carefully and extract the
yolks. Rub these to a powder with the back of a spoon and add to them
pepper and salt to taste, a little melted butter to make the mixture
into a smooth paste. If ham is not at hand any other cold meat will do,
and either anchovies or anchovy paste may be used. Make the compound
into balls about the size and shape of the yolks and restore them to
their place between the two cups of the whites.
HAM AND OLIVE SANDWICHES.--Chop lean ham fine and beat into each cupful
of the minced meat a tablespoonful of salad oil, a teaspoonful of
vinegar, a saltspoonful of French mustard, six olives chopped fine and
a teaspoonful of minced parsley. Work all to a paste and spread on thin
slices of white bread.
SALMON SANDWICHES.--Small can salmon, one small onion chopped, two hard
boiled eggs chopped, and chopped celery to taste. Mix with a good
mayonnaise dressing and spread between thin, buttered slices of
bread.--Mrs. L. L. Lampman.
HAM SANDWICH.--Run boiled ham through the food chopper or mince it very
fine. This may be spread plain on buttered bread or it may be mixed
with the ground yolks and whites of hard boiled eggs and mixed with
mayonnaise dressing to a paste and spread between thin slices of
buttered bread.
ROLLED SANDWICHES.--Cut the crust from a loaf of bread lengthwise of
the loaf in thin slices. Butter, spread with the ham mayonnaise paste
and roll up like jelly roll, pressing firmly together. Cut in slices
like jelly roll cake slices.
NUT BREAD SANDWICHES.--These are made of nut bread slices spread with
butter. Raisin bread also makes nice sandwiches and so does date bread.
ENGLISH SANDWICHES.--Spread toasted muffins (cold muffins cut into
slices and toasted) with butter, then with cottage cheese or grated
cream cheese. Cover with a thin layer of plum (blue damson preferred)
marmalade, and cover with top slice of toasted muffin.
SARDINE OR ANCHOVY SANDWICHES.--Mix ground yolks of five hard boiled
eggs with three boned sardines or anchovies, mashed, two small pickles
or as many capers chopped, one teaspoon of butter. Spread between thin
slices of buttered graham bread.