Put one quart of tomatoes in pan and simmer twenty minutes;

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Transcriber's Notes: To show the original charm of this book, it was

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contributors names.

STEVENSON MEMORIAL

COOK BOOK

[Illustration]

PUBLISHED BY

Sarah Hackett Stevenson Memorial Lodging House Association

ENDORSED BY THE CHICAGO ASSOCIATION COMMERCE

SUBSCRIPTIONS INVESTIGATING COMMITTEE

2412 Prairie Avenue

CHICAGO

INDEX

Page

APPETIZERS 7

BEVERAGES 159

BREAD 107

CAKES 117

CANDIES 181

CHEESE DISHES 177

COOKIES 131

DESSERTS 83

EGG DISHES 171

FILLINGS AND ICINGS 127

FISH 23

HOUSEHOLD HINTS 193

MEATS AND FOWL 35

PICKLES 141

PIES 77

PRESERVES 149

FROZEN DISHES 99

PUDDINGS 89

SALADS 67

SANDWICHES 165

SAUCES 51

SHELL FISH 29

SOUPS 15

TIME REQUIRED 192

VEGETABLES 55

WEIGHTS AND MEASURES 191

* * * * *

Copyright, 1919

by

Sarah Hackett Stevenson Memorial Lodging House Association

DEDICATED

--TO--

SARAH HACKETT STEVENSON

Whose life was devoted to Service for Humanity

Compiled by

MRS. WILLIAM D. HURLBUT

Assisted by

THE EXECUTIVE COMMITTEE

MRS. HERBERT D. SHELDON

MRS. CARL S. JUNGE

MRS. A. DONALD CAMPBELL

MRS. SARAH A. GRAHAM

MRS. A. C. ALLEN

MRS. GEORGE K. SPOOR

MRS. WM. S. TASKER

MRS. WM. IRVING CLOCK

MRS. EDWARD D. GOTCHY

TRUSTEES

HON. WM. B. MCKINLEY, M. C.

HON. HENRY HORNER

Judge of Probate Court (Ex-officio)

MRS. W. H. WINSLOW

President Chicago Woman's Club (Ex-officio)

MRS. GEORGE WATKINS

MRS. GEORGE S. BLAKESLEE

MRS. THOMAS D. MCMICKEN

MRS. EDWARD L. PHELPS

MRS. HERMANN VANDER PLOEG

MRS. A. C. ALLEN

MRS. HERBERT D. SHELDON

FOREWORD

During the year 1893 on the streets of Chicago were hundreds of women

who had been thrown out of employment. The genuine helplessness and

hopelessness of these women appealed strongly to the generous heart of a

wonderful woman, Dr. Sarah Hackett Stevenson, one time president of the

Chicago Woman's Club. She went before this club and stated that there

was no place in this great city where a woman without funds could find

shelter--a woman who would work if given an opportunity. She demanded in

the name of humanity that this, her club, do something at once to

relieve the situation.

Her plea had its effect, and money was subscribed for beginning work.

Other clubs responded to the call for help and contributed both

furnishings and funds. And what was called the Woman's Model Lodging

House was opened to the public.

No questions were asked of those who came for shelter--the past was not

the thing to be dealt with--only the present and future. A charge of 15

cents a night was made, and if they were without money work was given

them and they were paid for it--they, in turn, paying for their lodging.

It was the principle of the organization that the actual handling of

this money helped to preserve self-respect and that they might not feel

themselves objects of charity. This principle has held through the years

and no woman or child is turned from the door as long as there is a

place to rest.

Hon. William B. McKinley of Champaign, Ill., gave as a memorial to Dr.

Stevenson the present home at 2412 Prairie avenue, which will

accommodate sixty women and about fifty children. The organization has

become one of the strongest in the city--a delegated body of eighty-two

members who represent women's organizations of Cook County. For the last

few years the work has grown and broadened, until almost every trouble

and sorrow that can come to women and children is brought to this door.

The woman who is on the downward path of years, when it is so hard to

find employment, her little money gone, often weakened both mentally and

physically from lack of nourishment and worry--she might be any one's

mother--if not able to work for her lodging, is supplied from the loan

fund. Often she can return the small amount and she does not feel that

she has received charity, but that the hand of a friend has grasped

hers, and her faith in humanity is restored. The young girl who is alone

and without money is safe from the cheap rooming houses of the city. The

mother with her little family, who has been left, by desertion or death,

without the father's protection comes to this home and remains until she

can gather up the thread of existence once more. Often she is saved from

placing her children in institutions or giving them for adoption. An

average of 105 women and children are cared for in the Lodging House

each day.

As time brought the need of better facilities for the care of the

children, the generous friend of the Institution, Wm. B. McKinley, gave

the building at 2408 Prairie avenue for Nursery purposes. Here the

children are cared for during the day, while the mother is seeking

employment, or otherwise adjusting her affairs.

A limited number of neighborhood children are also cared for. A trained

nurse and kindergartner are employed. Twenty-four hour feedings for

bottle babies are furnished so that the little ones diet may not be

disturbed. In this department 60 children are given daily care. The

mother has charge of her family at night. Every effort is made by this

organization to keep the mother and her children together. We believe

that separation should be only after every other method has failed.

A visit to the Stevenson Memorial will interest you and you are most

welcome at all times.

MRS. HERBERT D. SHELDON,

_President._

APPETIZERS

"_Nor love thy life, nor hate, but while thou livest, live well._"

CHEESE TOAST CANAPE

Mrs. C. A. Carscadin

Toast small squares or rounds of bread on one side; on the other side

grate cheese and set in oven until cheese is melted; add paprika.

CHEESE CANAPES

Mrs. E. S. Smith

Cut bread in quarter-inch slices. Spread lightly with French mustard.

Sprinkle with grated cheese and finely chopped olives. Brown slightly in

oven.

SARDINE AND EGG CANAPE

Mrs. C. A. Carscadin

Toast small pieces of bread; cover with a paste made of sardines and a

little lemon juice, and top with the yolks of hard boiled egg put

through the ricer.

SARDINE CANAPE

Mrs. J. A. Kaerwer

Two cans small sardines; one teaspoonful catsup; one teaspoonful lemon

juice; a dash of tabasco sauce. Place slice of bread on leaf of lettuce

then lay two small sardines across with chopped eggs, and last add

catsup, lemon juice and tabasco sauce.

SARDINE CANAPE

Mrs. J. A. Kaerwer

Two cans of sardines boned; two tablespoonfuls chopped pickled beets;

mix thoroughly and spread on slices of bread; sprinkle chopped eggs over

same and serve.

SARDINE CANAPE

Mrs. A. D. Campbell

Mash sardines with silver fork, after removing tails and loose skin.

Cover with juice of one-half lemon. Spread on thin slices of bread, cut

either round or oblong. Cover with grated cheese and toast until cheese

melts. Serve hot.

SALMON AND TOMATO CANAPE

Mrs. C. A. Carscadin

On a small piece of toast put a paste of salmon, and on this a slice of

ripe tomato with mayonnaise.

LOBSTER CANAPE

Mrs. Louis Geyler

Chop one-half cup of lobster meat fine and mix thoroughly with the white

of two hard boiled eggs which has been pressed through a ricer. Season

with salt, pepper, one teaspoonful mustard and moisten with thick

mayonnaise. Saute circular pieces of bread until brown, then spread with

the mixture. Sprinkle over the top a thin layer of hard boiled yolks and

lobster pressed through the ricer.

CANAPES

Mrs. Louis Geyler

Dip edges of toast in egg, then in finely minced parsley or chervil;

spread with anchovy butter and garnish with cold boiled eggs, olives and

capers; or

On the same foundation use tartar sauce, boned anchovies curled around

edge and garnish with a stuffed olive or gherkin fan; a gherkin fan is

made by cutting it in thin slices, not quite through, and putting the

ends together; or

Cover toast with tomato slices, curl anchovy in center and season with

lemon, onion juice and paprika; or

Garnish with powdered egg yolk and diced whites; or

Spread toast with anchovy butter, cover with mayonnaise mixed with chili

sauce.

MUSHROOM CANAPE (Hot)

Miss Agnes Sieber

Cook fresh mushrooms in butter, place on rounds of toast, spread with

chervil or parsley butter; pipe a mound of beaten egg white, seasoned

with salt and pepper, on each mushroom and place in hot oven until

maringue is brown.

PRUNE AND BACON CANAPE (Hot)

Miss Agnes Sieber

Remove stones from large prunes and olives; stuff olives with capers and

bits of anchovy; put them in the prunes, wrap each prune with bacon and

tie with a thread. Place in hot oven until bacon is crisp, remove thread

and place on disks of toast spread with Parmesan butter.

TONGUE CANAPE

Mrs. F. A. Sieber

Spread toast with mustard cream, garnish with tiny strips of tongue, put

a lozenge of white meat of chicken in center, on this put a slice of

truffle, both marinated in French dressing.

CANAPE A LA VANDERBILT

Mrs. Paul Klein-exel.

Slice of tomatoes on lettuce; combination of crabmeat, celery and pearl

onions. Serve with oil mayonnaise.

TUNNYFISH CANAPE

Mrs. F. A. Sieber

Spread toast with horseradish butter, lay on strips of tunnyfish and

garnish with slices of gherkin.

TOMATO CANAPE

Elizabeth Jennings

Lightly toast circles of bread, cut out with biscuit cutter, one-half

inch thick. Cover each circle with a slice of tomato. Sprinkle with salt

and pepper. Cover tomato with layer of caviar, garnishing edge with

finely cut white of hard boiled egg. Instead of caviar, the tiny white

onions (bottled) or yolk of egg finely chopped may be substituted. Serve

on plate with fancy paper doily.

ANCHOVY PASTE CANAPE

Mrs. Paul Klein-exel.

Slice of toast, cut shape of tomato; spread with anchovy paste; topped

with tomato slice, and yellow American cheese, browned and melted in

oven. Toast only one side of bread.

SARDINOLA CANAPE

Mrs. Frederick T. Hoyt

Cut rounds of fresh bread and toast lightly in oven. Cover with

Sardinola paste, then sprinkle grated cheese over top, then brown

slightly and serve while hot.

CHICKEN, HAM OR TONGUE CANAPES

Mrs. Louis Geyler

Spread toast with mustard butter, cover with minced chicken and garnish

with olives, pickles, capers and pearl onions; or

Border edge of toast with minced tongue or ham, fill center with chicken

mixed with mayonnaise and garnish with minced truffles.

ANCHOVIES AND TOMATOES

Cover anchovies with lemon juice and paprika; in an hour or two place

them on tomato slices sprinkled with pulverized egg yolk and garnish

with the egg white cut in strips.

ARTICHOKE FONDS OR CELERY CUPS

Parboil six artichokes, or celery hearts cut in cups, in salted

acidulated water, cool and marinate in French dressing; fill cups with

diced or shredded mixed vegetables and top with mayonnaise; or

Coat the cups with aspic and fill with caviar.

Canned artichokes which are already cooked may be used.

CUCUMBER CROWNS

Cut peeled cucumbers into inch lengths, scoop out centers, leaving a

little at the bottom, fill with lobster or shrimp cream and garnish edge

with anchovies, mixed olives, capers or pimentoes; or

Fill with caviar mixed with lemon juice and garnish with pearl onions

and minced cress.

SHRIMPS AND EGGS

Cut hard boiled eggs in halves, remove yolks and fill with shredded

shrimps mixed with mayonnaise; garnish with powdered yolks and serve on

lettuce leaves.

EASTER APPETIZER

Mrs. A. J. Atwater

Hard boil as many eggs as you have services; peel and cut the whites to

represent baskets, carefully scoop out the yolks and fill the baskets

with caviar. Toast rounds of bread, cover with the yolks which have been

put through ricer, stand a basket in the center of each and serve with a

thin slice of lemon.

SWEETBREAD CANAPE

Mrs. Louis Geyler

Spread brown bread toast with creamed butter mixed with pate de foie

gras; cover with cooked sweetbreads mixed with cucumber, pepper, gras

and mayonnaise. Garnish with sweet red peppers.

CANAPE

Mrs. W. D. Hurlbut

Spread rounds of toast with liver sausage; garnish with yolks of hard

boiled egg put through ricer; in the center place a spoonful of minced

stuffed olives.

SARDINE CANAPE

Mrs. J. G. Sherer

Spread rounds of toast with mayonnaise; cover with a slice of tomato;

mince sardines with yolk of a hard boiled egg and finely chopped stuffed

olives; cover the tomato with this mixture and place a spoonful of

mayonnaise on top.

CRAB FLAKE CANAPE

Mrs. J. G. Sherer

Rounds of bread toasted on one side; spread untoasted side with a

mixture of butter and Parmesan cheese. To a small quantity of cream

sauce, add one cup crab flakes and heat. Put mounds of crab flakes on

the buttered toast and put under blaze long enough to brown slightly.

SAUSAGE AND OLIVE CANAPE

Mrs. P. D. Swigart

Toast rounds of bread on one side; spread the untoasted side with

mayonnaise, and on this lay a slice of summer sausage as thin as it can

be cut; top with minced olive and pimento in mayonnaise.

OLIVE AND NUT CANAPE

Mrs. H. Clay Calhoun

To one cup minced stuffed olives add one-half cup minced nut meats and

one-half cup oil mayonnaise; mix well and spread on toasted bread cut in

any shape you want. Garnish with a little mound of mayonnaise sprinkled

with paprika.

FRUIT COCKTAIL

Mrs. W. D. Hurlbut

Shred some pineapple; add grape fruit pulp and seeded white grapes;

cover with hot sugar and water syrup and let stand until cold; flavor

with sherry and serve in cocktail glasses that have been chilled by

filling with ice an hour before time to serve.

FRUIT COCKTAIL

Mrs. A. Donald Campbell

Scoop out rounds of watermelon and cantaloupe, thoroughly chilled; put

in glasses, sprinkle with pulverized sugar and pour over each two

tablespoonfuls ice cold ginger ale. Garnish with cherry.

STRAWBERRY COCKTAIL

Mrs. H. W. Keil

Select large ripe berries, and if very sandy, wash them. Remove hulls

and cut them in halves lengthwise; fill glasses with berries and pour

over them a dressing made by mixing one cup of water and two

tablespoonfuls sugar, let boil three minutes; cool and add one-half cup

claret; let this dressing be ice cold when poured over the berries.

Serve.

CHERRY COCKTAIL

Mrs. J. G. Sherer

Select the big California cherries; take out the stones and insert in

their places walnut, almond or hazel nut meats. Half fill the glasses

with a cold syrup made of fruit juice and a little sugar.

ORANGE COCKTAIL

Mrs. H. F. Vehmeyer

Remove the skin from the orange sections, place in a chilled cocktail

glass and pour over a syrup made of sweetened orange juice and a little

sherry. Decorate with sugar coated mint sprays.

TOMATO COCKTAIL

Mrs. Magda West

Select uniform sized tomatoes; cut in halves lengthwise. In each glass

place a small, crisp leaf of head lettuce; put one-half of a tomato on

each and half fill the glass with cocktail sauce.

SHRIMP COCKTAIL

Mrs. A. M. Cameron

Boil green shrimp until tender, about twenty-five minutes. Peel and

break in halves, if large; dice celery and olives with the shrimp, mix

well and cover with a cocktail sauce.

SARDINE COCKTAIL

Mrs. W. D. Hurlbut

Drain sardines from oil in box; remove skin, tail and bones; break into

small pieces; mince celery and mix with it; put in cocktail glass and

cover with sauce made of one-half cup catsup, juice of one lemon;

tablespoonful horseradish and a little salt.

CRABMEAT COCKTAIL

Mrs. C. A. Carscadin

Two tablespoonfuls crabmeat to each person. To one cup tomato catsup add

juice of one lemon, two tablespoonfuls grated horseradish thinned with

vinegar; a few drops of tabasco sauce and just before serving, a

tablespoonful cracked ice.

CRAB FLAKE COCKTAIL

Mrs. J. G. Sherer

To one cup of Japanese crab flakes mince one stalk of celery, one

teaspoonful capers and mix well. Fill green pepper cases with the

mixture and cover with two tablespoonfuls cocktail sauce.

CLAM COCKTAIL SAUCE

Three tablespoonfuls of tomato, or mushroom catsup; three tablespoonfuls

lemon juice; one tablespoonful horseradish; a few drops tabasco; salt

and paprika. Stir well and allow about two tablespoonfuls of the sauce

for each cocktail.

COCKTAIL SAUCE

Mix well four tablespoonfuls tomato catsup; one of vinegar; two of lemon

juice; one of grated horseradish; one of Worcestershire sauce; one

teaspoonful salt and a few drops of tabasco. Have very cold when poured

over cocktails.

COCKTAIL SAUCE

Mrs. W. L. Gregson

One tablespoonful freshly grated horseradish; one tablespoonful vinegar;

half a teaspoonful tabasco sauce; two tablespoonfuls lemon juice; one

tablespoonful chili sauce; half a teaspoonful Worcestershire sauce. Mix

and let stand on ice until ready to serve.

COCKTAIL SAUCE

Two tablespoonfuls each tomato catsup and sherry wine; one tablespoonful

lemon juice; a few drops tabasco sauce; half a teaspoonful minced chives

and a little salt. Have thoroughly chilled before pouring over cocktail.

COCKTAIL SAUCE

Rub a bowl with a clove of garlic; two tablespoonfuls tomato catsup; one

tablespoonful grated horseradish; one tablespoonful mushroom catsup; one

teaspoonful lemon juice; one teaspoonful finely chopped chives; a few

drops of tabasco sauce, salt and pepper.

SOUPS

_All human history attests:

That happiness for man--the hungry sinner--

Since Eve ate apples--much depends on dinner._

--BYRON.

CREAM OF ASPARAGUS

Mrs. K. T. Cary

Cook one bunch of asparagus twenty minutes, drain and reserve tops; add

two cups of stock and one slice of onion minced; boil thirty minutes.

Rub through sieve and thicken with two tablespoonfuls butter and two

tablespoonfuls of flour rubbed together. Add salt, pepper, two cups milk

and the tips.

CREAM OF BEAN SOUP

Mrs. E. D. Kenfield

Put one quart of milk to heat. While it is heating, put the cooked beans

through colander. Blend one tablespoonful butter with one of flour; pour

over this the hot milk. Season with salt and pepper, stir until smooth,

and then add the beans. Pea or asparagus soup can be made in the same

way.

CREAM OF CABBAGE

Cut up one small head of cabbage and boil until quite tender. Put it

through a colander, add one quart of milk, salt and pepper and thicken

with two tablespoonfuls each of butter and flour rubbed together.

CREAM OF CELERY

Mrs. W. D. Hurlbut

Cut four heads celery into small pieces and boil it in three pints of

water with one-fourth pound of lean ham minced; simmer gently for an

hour. Strain through a sieve and return to the pan adding one quart of

milk, salt and pepper; thicken with two tablespoonfuls of butter and two

tablespoonfuls of flour rubbed to a paste. Serve with whipped cream on

top.

CREAM OF CORN

Mrs. A. Donald Campbell

Put one can of corn on to simmer with one pint of water and one small

onion sliced; cook thirty minutes. Strain, return to the pan, adding one

quart of milk, salt and pepper and thicken with two tablespoonfuls of

flour and butter. Serve hot with a spoonful of whipped cream on top.

CREAM OF LIMA BEANS

Mrs. A. J. Atwater

If dried beans are used, soak them over night; in the morning drain and

add three pints of cold water; cook until soft and run through a sieve.

Slice two onions and a carrot and cook in two tablespoonfuls of butter;

remove vegetables, add two tablespoonfuls flour, salt and pepper,

stirring until very smooth; add to this one cup of milk or cream and put

into the strained soup; reheat and add two tablespoonfuls more of butter

in small pieces.

CREAM OF MUSHROOM SOUP

Mrs. J. H. Harris

One-half pound of mushrooms, cleaned and chopped fine, add to four cups

of chicken broth, cook twenty minutes; thicken with two tablespoonfuls

butter and two of flour blended with one cup of boiling water. When the

boiling point is reached add one cup of cream and the well beaten yolks

of two eggs.

MUSHROOM SOUP

Mrs. Harry Freeman

One-half pound mushrooms, washed and peeled and chopped very fine; cover

with one pint of water and boil one-half hour slowly; one quart milk

scald in double boiler; season with one tablespoonful butter, salt and

pepper; add mushrooms and let come to a boil. Just before serving, add

finely chopped parsley. Thicken milk with one tablespoonful flour mixed

with cold water and put through a strainer.

CREAM OF RICE SOUP

Mrs. W. I. Clock

One cup rice; one large onion; one quart milk; one tablespoonful butter.

Boil rice in salted water until tender, press through sieve, and add

milk slowly, stirring constantly until all is well mixed, lastly add

butter and season to taste.

CREAM OF SPINACH

Wash and cook enough spinach to make a pint; chop it fine and put in a

pan with two tablespoonfuls of butter, one teaspoonful salt and a few

gratings of nutmeg; cook and stir it about ten minutes; add three pints

of soup stock, let it boil up and put it through a strainer. Set it on

the fire again and when at the boiling point remove and add one

tablespoonful of butter and one teaspoonful of sugar. Thicken with flour

mixed with milk or water.

CREAM OF TOMATO

Cook one quart of tomatoes with one slice onion, two teaspoonfuls sugar

and one-fourth teaspoonful soda about fifteen minutes; rub through a

sieve and set to one side. Scald one quart of milk and thicken with

flour diluted with cold water; be careful that the mixture is free from

lumps; cook from fifteen to twenty minutes; when ready to serve combine

the mixtures, add bits of butter, salt and pepper and a spoonful of

whipped cream on top.

CHOWDER

Mrs. C. A. Carscadin

One can of corn; one cupful of diced potatoes; one and one-half inch

cube of fat salt pork; one tablespoonful onion juice; four cupfuls of

scalded milk; two tablespoonfuls of butter; a teaspoonful of salt and a

teaspoonful of pepper. Cut pork into small bits and fry until nicely

browned; add onion juice and milk and potatoes, which have been boiled

in salted water until tender; corn, salt and pepper. Let all just come

to the boiling point. Put a few rolled crackers in each plate and pour

in chowder. Tomatoes may be added if liked.

CLAM SOUP

Chop fine 25 clams. Put over the fire the liquor that was drained from

them and a cup of water; add the chopped clams and boil half an hour;

season to taste with salt, pepper and butter; boil up again and add one

quart of milk, boiling hot, and two crackers which have been rolled

fine. Serve.

MOCK CHICKEN SOUP

L. E. Kennedy

Two tablespoonfuls flour; one and one-half pints beef stock; two

tablespoonfuls cream; one egg; butter size of an egg. Put butter and

flour in a saucepan, stir until smooth; add stock little by little; just

before taking from the fire add the cream and egg well beaten together.

Salt and pepper to taste.

COURT BOUILLON

Mrs. Robert Woods

Take six nice slices of red fish, roll them in flour, season with salt

and fry in hot lard, but not entirely done, simply brown on both sides,

and set aside. For the sauce, fry in hot lard a large onion chopped fine

and a spoonful of flour. When brown, stir in a wineglass of claret,

large spoonfuls of garlic and parsley chopped fine, three bay leaves, a

spray of thyme, a piece of strong red pepper and salt to taste. Lastly,

add your fried fish and cook slowly for an hour. Serve with toast bread.

TOMATO BOUILLON

Clara L. Scott

Four cups tomato; four stalks celery; one small onion; four cups water;

sugar, salt and pepper to taste; boil until celery is well done. Strain

and serve in cups with whipped cream.

VEGETABLE BOUILLON

Mrs. W. L. Gregson

Two tablespoonfuls of sugar; one carrot; one onion; one pint tomatoes;

three stalks celery (or salt spoon of celery seed); two whole cloves;

one salt spoon pepper; one bay leaf; blade of mace; one teaspoonful

salt; two quarts cold water; white of one egg; small piece of butter.

Burn sugar in kettle, add onion and brown; add carrot and celery, and

then cold water and other ingredients except butter and egg. Mix

thoroughly, boil, strain through two thicknesses of cheese-cloth, add

butter and serve.

JELLIED TOMATO BOUILLON

Mrs. P. J. Lanten

Put one quart of tomatoes in pan and simmer twenty minutes; add

one-third package of gelatine and stir until dissolved. Strain through a

fine sieve, season with salt, pepper and put in ice box to harden. Cut

in cubes in bouillon cups and serve with thin slices of lemon.

CREOLE GUMBO

Mrs. Robert Woods

Clean a nice young chicken, cut in pieces and fry in hot lard. Add a

large sliced onion, a spoonful of flour, two dozen boiled shrimps, two

dozen oysters and a few pieces of ham. Fry all together and when brown

add a quart and a half of water, and let boil for an hour. Season with

chopped parsley, salt and strong pepper. Just before removing and while

boiling, stir in quickly a teaspoonful of the powdered file. Take away

and pour in tureen. Serve hot with rice cooked dry.

CREOLE GUMBO No. 2

Mrs. Robert Woods

Cut an old fat chicken into small pieces, chop small four onions, place

the onions in five ounces of lard and let cook until well browned. Then

put in four spoonfuls of flour and let cook five minutes. Put in half

gallon good rich stock, add a can of tomatoes, can of okra, season with

salt, pepper and cayenne. Tie a small quantity of thyme, sweet bay

leaves and parsley in a bit of cloth. Then add twenty-four large

shrimps, half dozen hard shell crabs and twenty-four oysters. Let the

whole cook for two hours on slow fire. Serve with rice boiled dry for

each person.

BROWN SOUP

Mrs. Joseph T. Bowen

After boiling a soup bone thoroughly, add a can of tomatoes; strain and

put it on the stove again; brown flour enough to thicken it to the

consistence of cream; add a lemon or two (sliced very thin and boiled a

few minutes in water); one teaspoonful each of ground cloves; cinnamon

and allspice. Just before you wish to serve add the hard boiled yolk of

an egg for each person; chop the whites and put in the tureen.

SPLIT PEA SOUP

Mrs. W. D. Hurlbut

Wash well a pint of split peas and cover with cold water, adding

one-third teaspoonful of soda; let them remain in this over night to

swell. In the morning put them in a kettle with a close fitting top;

pour over them three quarts of cold water, adding half a pound of lean

ham or bacon cut into slices or pieces; also a teaspoonful salt, a

little pepper and a stalk of celery cut fine. When the soup begins to

boil, skim the froth from the surface. Cook slowly from three to four

hours, stirring occasionally until the peas are all dissolved. Strain

through a colander and leave out meat. It should be quite thick. If not

rich enough, add a small piece of butter. Serve with small squares of

toasted bread cut up and added.

POTATO SOUP

Anna Moss

Peel and slice five medium sized potatoes, cook in boiling salted water;

when soft put through a strainer. Scald one quart of milk with one small

onion sliced, remove onion and add milk slowly to potatoes. Melt three

tablespoonfuls butter, add two tablespoonfuls of flour, one teaspoonful

salt, one-quarter spoonful celery salt and dash of white pepper and stir

until thoroughly mixed, add to the boiling soup; cook one minute, strain

and serve; sprinkle with chopped parsley.

MEAT JELLY

L. E. Kennedy

Two pounds of lean beef; one-half gallon cold water; six whole cloves;

one-half box gelatin soaked in one-half cupful of water for fifteen

minutes; six black pepper corns; one tablespoonful salt; two

tablespoonfuls sherry; the juice of one lemon. Cut the beef into the

water, add peppercorns, cloves and salt and let simmer slowly four

hours. Add the gelatin and strain; to this add lemon juice and pour into

a mold. When cold it will slice nicely.

RICE AND TOMATO SOUP

Boil to a pulp, in a quart of water, twelve ripe tomatoes which have

been peeled and cut up. Strain, place on stove and add two

tablespoonfuls butter rubbed into two tablespoonfuls of flour; add salt,

pepper and sugar to taste, onion juice and minced parsley. Cook ten

minutes and stir in one cup of cooked rice.

ONION SOUP

Mrs. E. P. Rowen

Slice and boil until tender eight medium sized onions; have a strong

soup stock ready; add the onions and season to taste. In each plate

place a piece of toast and grate Parmesan cheese over it, then slowly

add the soup the heat of which will melt the cheese. Serve.

OXTAIL SOUP

Mrs. H. J. Keil

One nice meaty oxtail; two medium sized carrots; two onions; one small

turnip; two-thirds teaspoonful Kitchen Bouquet; one bay leaf; four

peppercorns; two or three celery leaves; dash of pepper; salt to taste.

Wash and cover oxtail with water, add carrots cut in cubes. Cut onion

and turnip fine and put in a muslin bag with bay leaf, peppercorns and

celery leaves. This will leave only the carrot and meat in soup for

table. Bring to a boil and simmer for about four hours. Add pepper, salt

and Kitchen Bouquet and serve.

PEA PUREE

Mrs. H. P. E. Hafer

Boil one can of peas with a half a pound of salt pork until very soft.

Strain and squeeze through a colander. Add one pint of soup stock and

one-half pint of cream. Salt and pepper to taste. Serve with whipped

cream.

DUCHESS SOUP

One quart of milk; three slices of onion; one tablespoonful flour; one

tablespoonful butter; three tablespoonfuls grated cheese; two egg yolks

beaten; one teaspoonful Kitchen Bouquet. Simmer onion in butter, but do

not brown; add flour and milk and stir until smooth, then add the cheese

and Kitchen Bouquet. Just before taking up add the yolks of eggs. Whip

some cream and put one teaspoonful in each cup.

SATISFACTION SOUP

Alice Clock

One cup navy beans; four slices bacon; one No. 2 can of tomatoes; one

small onion; one level tablespoonful salt; one-fourth tablespoonful

black pepper. Soak navy beans over night, in morning put beans on to

boil with a pinch of soda in water. When they come to a boil, pour off

this water, return to stove, cover with clear water, add onion and

bacon, let boil until tender. When tender strain through sieve, being

sure to press all through, as far as possible. Next add the strained

tomatoes and seasoning and lastly, thin with cream or milk to

consistency desired.

SCOTCH BROTH

Mrs. C. A. Bowman

Cut mutton into small pieces and let it stew all day. Boil one-fourth

pint pearl barley in a little water until tender; strain it dry, chop

fine two large onions and turnips and put with the barley and meat into

a stew pan. Strain the broth into it, also the water from the barley and

let it boil one and a half hours and skim. Season with salt and

pepper.

FISH

"_The fish called the flounder, perhaps you may know,

Has one side for use and another for show;

One side for the public, a delicate brown,

And one that is white, which he always keeps down._"

--HOLMES.

FISH DELIGHT

Mrs. William Blanchard

Mix enough uncooked white fish or Halibut to make two cups; add half a

cup soft bread crumbs; three-fourths cup cream. Press through a

colander, season with salt, pepper, lemon juice, and a little

Worcestershire sauce. Fold in carefully beaten whites of the two eggs.

Turn into buttered molds and steam one hour. Serve hot with Hollandaise

sauce.

STEAMED HALIBUT, LOBSTER SAUCE

Mrs. W. R. McGhee

Butter a steamer and place a thick slice of Halibut steak on it; put

over hot water and cook until done. Remove to hot platter and pour over

it hot lobster sauce.

Lobster Sauce: Remove the meat from a fresh lobster, about one and

one-half pounds; make a rich cream sauce, add the lobster and pour over

Halibut.

BAKED HALIBUT

One thick slice of Halibut; one small onion; one tablespoonful butter;

one saltspoonful pepper; one teaspoonful Kitchen Bouquet; one level

teaspoonful salt; one-half cup water. Chop the onion and put in bottom

of baking pan. Put Halibut on top and dust with salt and pepper. Pour

over the water to which has been added the Kitchen Bouquet, and then add

the melted butter. Bake in rather quick oven until nicely browned.

Garnish with parsley and slices of lemon and pour over sauce left in

pan.

FISH SOUFFLE

Mrs. W. I. Clock

One cup baked fish; four eggs; one cup bread crumbs; one heaping

tablespoonful butter. Mix flaked fish and fresh bread or crumbs, place

in greased baking dish, pour over the beaten eggs and milk; the

seasoning should be added to the fish and bread crumbs before placing in

dish. Add the butter in small pieces over the top of the dish, before

placing in oven. Bake in hot oven thirty minutes.

FISH WITH TOMATO SAUCE

Mrs. Robert Woods

Bake a well selected fish in oven after seasoning with pepper and salt.

When done serve with sauce made as follows:

Pour a quantity of sweet oil in a saucepan. When hot, add two sliced

onions and when they are cooked, add flour and let onions brown in same.

Strain a can of tomatoes and add thereto a small glass of good wine, and

a box of mushrooms chopped fine. Let sauce cook, after adding a boquet

of thyme, sweet bay, cloves, green onions and garlic. Use red pepper

only; and pour over baked fish and serve.

CODFISH BALLS

Mrs. C. A. Jennings

One and one-half cupfuls of raw codfish picked up; three cupfuls of raw

potatoes, diced; one egg; butter size of a walnut; boil potatoes and

fish together until potatoes are soft. Mash, and add pepper and a dash

of salt, butter and unbeaten egg and beat until light and thoroughly

mixed. Shape roughly in a tablespoon and fry in smoking fat.

COD FISH BALLS

Belle Shaw

Half pint measure of raw potatoes, cut in small pieces; one-half pint

cod, picked to small pieces. Boil together until potatoes are tender;

pour off water and mash very fine; add one egg, one tablespoonful cream

and dash pepper. Form on a spoon and fry in hot lard. Lay on brown paper

to absorb grease. Serve with cream sauce if desired.

Sauce: One tablespoonful butter; one tablespoonful flour; cook but do

not brown. Add to this a pint boiling milk, a pinch salt, and a few

pieces of cod to flavor.

CODFISH PUFF

Mrs. Grant Beebe

Two cups shredded codfish; one cup milk; one tablespoonful flour for

thickening; three eggs. Put milk on stove to warm, then add thickening,

then codfish that has been soaked and drained, then the beaten yolks.

Lastly fold in the whites beaten.

BROILED FINNAN HADDIE

Mrs. W. D. Hurlbut

Wash fish well; lay in dripping pan, cover with fresh water and allow to

stand an hour. Drain, place on fish plank, brush with melted butter and

put under blaze, not too close, and broil for twenty minutes, or until a

nice brown. Take out plank, surround the edge with mashed potatoes,

decorate with hard boiled eggs and sprigs of parsley.

FRIED SHAD ROE

Mrs. W. R. McGhee

Boil shad roe for fifteen minutes in acidulated salted water; remove,

cover with cold water and let stand for a few minutes; dry thoroughly

and roll in cracker crumbs, egg and again in crumbs and fry. Garnish

with lemon slices.

STUFFING FOR FISH

Mrs. Max Mauermann

One cup cracker crumbs; one saltspoon salt; one saltspoon pepper; one

saltspoon chopped onions; one saltspoon parsley; one teaspoonful capers;

one teaspoonful chopped pickles; small piece of butter.

SHAD ROE, BAKED--CASSEROLE

Mrs. Louis Geyler

Boil roe in salted water (acidulated) five minutes, drain, and cover

with cold water five minutes; drain and wipe dry. Brush with melted

butter, dust with salt and pepper and paprika. Put in casserole, pour on

one-half cup stock and one-fourth cup best sherry or water and bake

twenty minutes. Add to sauce two or three yolks mixed with one cup cream

and strain over roe. Or pour over thin tomato sauce.

FROGS LEGS A LA POULETTE

Mrs. W. D. Hurlbut

Trim and clean the frogs legs; boil three minutes. Cover with a sauce

made as follows: Three tablespoonfuls butter and three of flour rubbed

together; add one-half cup of cream and one cup of chicken stock; season

with salt and pepper and just before serving add the yolks of two eggs,

well beaten, and one-half tablespoonful lemon juice. Very nice served in

a chafing dish.

FROGS LEGS, TARTARE SAUCE

Trim and wipe the desired number of frogs legs; sprinkle with salt and

pepper, dip in fine cracker crumbs, beaten egg and again in crumbs. Fry

three minutes in deep hot fat. Drain and serve at once with tartare

sauce.

SALMON EN CASSEROLE

Mrs. George D. Milligan

One pint milk; three tablespoonfuls flour; stir until smooth; cook and

remove from fire; add one-half cup butter. When cool add two well beaten

eggs, pepper and salt and bake in casserole, putting a layer of sauce,

then salmon and finish with bread crumbs on top. Bake about thirty

minutes.

MOULDED SALMON

Mrs. C. A. Robinson

One can of salmon; three eggs; one-half pint milk; chopped parsley,

pepper and salt and a little Worcestershire sauce. Chop the salmon very

fine, first picking away all skin and bone; beat the eggs, add the

seasoning, mix thoroughly and steam two hours in a mould.

SALMON CROQUETTES

Mrs. George Longwell

One pound of salmon; one cup cream; two tablespoonfuls butter; one

tablespoonful flour; three eggs, seasoning. Chop the salmon fine, make a

cream sauce of the butter, flour and cream; add the salmon and

seasoning; boil one minute; stir in one well beaten egg and remove from

fire. When cold, make into croquettes; dip in cracker crumbs, then in

beaten eggs, again in cracker crumbs and fry in deep fat.

COLD SALMON LOAF

Mrs. R. E. P. Kline

One pound can of salmon; one-half tablespoonful each of sugar and flour;

one tablespoonful melted butter; one teaspoonful salt; one-half

teaspoonful mustard; dash of cayenne; yolks of two eggs, beaten;

three-fourths cup milk or cream; one-fourth cup vinegar. Pick salmon

over and put with other ingredients (after carefully blending them) into

double boiler; cook until eggs are done; remove from fire and add three

tablespoonfuls of gelatin, softened in cold water. Mould, chill, and

serve with cucumber sauce.

Sauce: One-half cup cream, beaten; season with salt, pepper and a little

onion juice. Add two tablespoonfuls vinegar and one cucumber chopped

fine and drained as dry as possible.

SALMON EN SURPRISE

Mrs. T. D. McMicken

Moisten one cup flaked salmon with butter sauce, pinch minced parsley;

one hard boiled egg, chopped fine. Line individual buttered molds with

mashed potatoes. Fill centers with fish, cover with potato. Turn out

carefully, roll in egg crumbs and fry brown. Garnish with a slice of

hard boiled egg on top of mold and parsley.

SMOKED STURGEON AND SCRAMBLED EGGS

Mrs. W. D. Hurlbut

Mince one-half pound smoked sturgeon; beat six eggs until light, add

sturgeon; have butter heated in a skillet, add the mixture and scramble.

Serve with toast points.

EGG SAUCE FOR FISH

Mrs. Maxwell

Cook together a tablespoonful each of butter and flour; pour upon this a

cupful of sweet milk and stir until thick and smooth. Season with salt

and white pepper, add one hard boiled egg chopped fine; and one raw egg

beaten light. Stir just long enough for the sauce to return to the boil

and serve.

SHELL FISH

"_I wiped away the weeds and foam,

I fetched my sea-born treasures home._"

OYSTER SAUSAGE

Mrs. W. L. Gregson

One-half pound of veal; one pint oysters; one-fourth pound of suet; all

chopped fine. Add enough rolled cracker to make into patties; dip in egg

and fry in butter.

OYSTER CROQUETTES

Mrs. Frank Maccoy

Two sets of calf brains, stewed in salt water; one quart oysters, stew

in their own liquor until they curl, cut in small pieces. Chop brains

and mix with oysters; two tablespoonfuls melted butter; a few drops

onion juice; four tablespoonfuls bread crumbs; one-half cup cream. If

too dry add a little of the oyster juice. Bake in shells.

DEVILED OYSTERS

One pint of oysters, seasoned with salt and pepper, stiffened with

cracker dust to hold shape, place in oyster shells, pour over melted

butter. Put shells in a dripping pan and bake in a quick oven to a light

brown.

CREAMED OYSTERS IN CHAFING DISH

Mrs. Marquis Regan

Put large tablespoonful of butter in chafing dish, when melted add two

tablespoonfuls of sifted flour, mix thoroughly, then add juice strained

from one quart of oysters, cook until thickness of cream, constantly

stirring, then add oysters, cook until edges curl, season to taste with

salt and pepper, serve on toasted crackers.

OYSTERS SCALLOPED WITH CELERY

Blanch Ellis Layton

One quart of bulk oysters, one-half dozen stalks of celery, cut into

one-half inch pieces. Drain the oysters, reserving the liquor. Cover

bottom of baking dish with crumbs of bread or crackers, then a layer of

the oysters, with a generous dash of salt and pepper and plenty of

butter. Over this put a lawyer of the celery, fill the dish in this way

and pour over one cup of the oyster liquor. On top sprinkle a thick

layer of the crumbs, adding butter in small pieces. Bake one hour in a

moderate oven.

OYSTER PIE

Line a shallow pudding pan with light pastry, put in oysters, milk,

butter, salt and pepper, bake in a very quick oven 20 minutes; one pint

of oysters, one pint milk, one tablespoonful butter, salt and pepper to

taste.

ROAST OYSTERS ON THE HALF SHELL

Mrs. W. D. Hurlbut

Scrub the shells of live oysters until free from sand; place in dripping

pan in a hot oven and roast until shells open; take off the top shell,

being careful not to spill the juice in lower shell; serve in the shell

with side dish of melted butter.

PANNED OYSTERS

Mrs. H. Clay Calhoun

Clean one pint of oysters and drain from their liquor. Put in a stewpan

and cook until oysters are plump and edges begin to curl. Shake pan to

prevent oysters from adhering to pan. Season with salt, pepper and two

tablespoonfuls butter and put over small slices of toast. Garnish with

parsley.

OYSTER FRICASSEE

Mrs. Arthur M. Lucius

Clean one pint of oysters, heat oyster liquor to boiling point, strain

through double thickness of cheese-cloth; add oysters to liquor and cook

until plump. Remove oysters with skimmer and add enough cream to oysters

to make one cupful. Melt two tablespoonfuls butter and add two of flour;

then pour on gradually the hot liquor; add salt, paprika, one

teaspoonful finely minced parsley and one egg slightly beaten. Pour over

oysters and serve.

BROILED OYSTERS

Mrs. W. D. Hurlbut

Clean oysters and dry on a towel. Dip in butter, then in cracker crumbs

seasoned with salt and pepper; place in a buttered wire broiler and

broil until juice runs; turn and cook other side. Place on toast, mince

celery over the oysters and pour over all a thin cream sauce.

BROILED OYSTERS

Mrs. W. K. Mitchell

Select large oysters; wrap a thin slice of bacon around each, fastening

with a toothpick; place in a broiler, which in turn is put in a dripping

pan to catch the drippings; broil until bacon is brown and crisp,

turning to cook other side. Garnish with parsley.

OYSTERS IN BROWN SAUCE

One pint oysters; one-fourth cup butter; one-fourth cup flour; one

cupful oyster liquor; one-half cup milk; one teaspoonful Kitchen

Bouquet; one-half teaspoonful salt; one-eighth teaspoonful pepper.

Parboil and drain the oysters. Brown the butter, add the flour and stir

until well blended, add oyster liquor, milk, Kitchen Bouquet, salt,

pepper and oysters. Serve in patty cases or ramekins.

CASSEROLE OF OYSTERS

Miss Agnes Sieber

Line ramekins or large casserole with minced chicken, seasoned well, and

moistened with a little cream. Fill with parboiled oysters cut in

pieces, and mushrooms sliced sauted in butter and mixed with the

following sauce: Cook three tablespoonfuls salt pork fat with three of

flour, add salt, cayenne, nutmeg and parsley; also thyme and mushroom

parings. Cook a moment, add one and one-half cups white stock, and

simmer one hour, skimming often. Strain, add about one-half cup hot

cream or enough to make sauce right consistency. Add four drops lemon

juice. Cover with more chicken, sprinkle with buttered crumbs, and brown

in oven.

OYSTERS AND MACARONI

Mrs. H. Clay Calhoun

Boil macaroni in salted water, drain through a colander. Drain oysters

until the liquor is all off. In a casserole put alternate layers of

macaroni, oysters and a thick cream sauce, until dish is filled;

sprinkle top with grated cheese and bake about half an hour.

OMELETTE AUX HUITRES

Mrs. R. Woods

Drain two dozen oysters. Have ready some hot lard and throw them in. Let

fry until they begin to curl, then spread over them four well beaten

eggs seasoned with salt and pepper and stir all together until done.

Serve hot.

FRIED SCALLOPS

Clean one quart of scallops, turn into a saucepan and cook until they

begin to shrivel; drain and dry between towels. Roll in fine cracker

crumbs seasoned with salt and pepper, dip in egg and again in crumbs and

fry in deep fat. Garnish with slices of lemon dipped in parsley.

JAMBALAYA OF RICE AND SHRIMPS

Mrs. Robert Woods

Boil two dozen of large shrimps; when cold, peel and set aside. Fry in

hot lard a chopped onion and a cupful of rice washed in cold water. Let

the onion and rice fry well, add the shrimps, stirring constantly. When

browned, add enough water to cover the whole. Season with salt and

pepper, a bay leaf, thyme and chopped parsley. Let boil slowly, and add

water until the rice is well cooked. When done, let it dry and serve

hot.

SHRIMP FRICASSEE

Mrs. Ada Woods

Boil the desired quantity of shrimp and set aside. For sauce fry in

three tablespoonfuls bacon drippings a large onion, chopped fine; when

browned, add three tablespoonfuls flour and blend; add slowly about a

quart of water, stirring constantly; when smooth add the shrimp; season

with a bay leaf, thyme, a tablespoonful chopped parsley and a clove of

garlic, minced. Let cook slowly until ready to serve. Boil rice until

dry and creamy and serve with the above.

SHRIMP RAMIKINS

Mrs. Max Mauermann

One pint of shrimp; one tablespoonful flour; one tablespoonful butter;

one tablespoonful catsup; one tablespoonful cream; one cup hot soup

stock; two yolks eggs; salt, cayenne pepper and grated onion. Heat

butter, add flour, then other ingredients. Cook until smooth, then add

shrimp. Fill the ramikins with mixture and cover with cracker crumbs and

butter. Bake six minutes.

SHRIMP WIGGLE

Mrs. Willard Brown

Make a rich cream sauce; add one can of shrimp and one can of green

peas; allow to cook until all is well heated, serve on toast.

CRAB A LA CREOLE

One can Japanese crab meat; four tablespoonfuls shortening; two green

peppers; one large onion; three tomatoes; one cupful milk; two

tablespoonfuls flour; one teaspoonful Kitchen Bouquet, one teaspoonful

salt, one-fourth teaspoonful pepper. Make a white sauce by melting half

the shortening, add flour and when well mixed slowly add milk; stir

until creamy, add salt and pepper. In another saucepan melt the other

half of shortening, when hot, fry onion and pepper, minced, for ten

minutes. Then add tomatoes, cut up, and when tender add Kitchen Bouquet

and crab meat and stir slowly into the white sauce. When well mixed,

pour over buttered toast and serve.

LOBSTER A LA BOUQUET

One good sized lobster; two ounces butter; one small onion; one can

mushrooms; one pint boiling water; one teaspoonful Kitchen Bouquet; one

teaspoonful salt; one saltspoonful pepper. Put the butter and chopped

onion in saucepan, cook until onion is brown, then add two

tablespoonfuls flour and the water. When boiling add salt and pepper.

Strain and add mushrooms and Kitchen Bouquet. Simmer for ten minutes

then stand over hot water. Cut lobster in good sized pieces, put into

sauce, cover the pan closely, let stand ten minutes longer over hot

water and serve.

MEATS AND FOWL

"_Some hae meat and canna eat,

And some wad eat that want it.

But we hae meat and we can eat,

And, so the Lord be thank it._"

BEEFSTEAK ROLL

Mrs. J. E. Kelly