the best. Put in a good sized pot and put in cold water enough to cover
about two inches over all; cover and let heat very slowly; stew until
meat can be picked from the bones. When the liquor the chicken is cooked
in becomes cold, remove all fat and save to make stew in. Cut up six
fair sized potatoes; one large onion; two large green peppers; one clove
of garlic; one can of mushrooms; one can tomatoes; one can of peas; one
bottle of little stuffed olives. Remove meat from chicken bones, then
put in tomatoes, potatoes, peas, etc., in the liquor. Cut each mushroom
through and add one wineglass each of olive oil and good white wine;
three fair sized bay leaves; a large pinch of thyme; a few sprigs of
parsley; salt; celery salt; black pepper and tobasco sauce to taste.
When potatoes are done, add one large tablespoonful butter, put in the
chicken meat and the stew is ready to serve. Have plenty of toast to
serve chicken on. This will serve sixteen people and may be made the day
before.
CURRY OF CHICKEN EN CASSEROLE
Mrs. W. P. Hilliard
Clean, singe, dress and cut up a three and one-half pound chicken as for
fried chicken; melt one-third cup butter in an iron frying pan; sprinkle
chicken with salt and pepper; arrange in hot frying pan and cook ten
minutes, turning so as to brown evenly; add giblets; continue cooking
ten minutes longer. Arrange chickens in a hot casserole with one thinly
sliced onion; one-half tablespoonful salt, and broth or boiling water to
cover; cover casserole and simmer in oven until chicken is tender.
Remove chicken; strain liquor; melt one-fourth cup butter; add two
tablespoonfuls flour, mixed with two tablespoonfuls curry powder; stir
until smooth. Add strained liquor (there should be two cups); one-third
cup currant jelly and salt to season. Turn one-half of sauce into
casserole; arrange chicken over sauce and cover with remaining sauce.
Serve in casserole. Serve boiled rice with chicken curry.
SALMI OF DUCK
Mrs. S. E. Baumgardner
Cut cold roast duck in pieces and heat in the following sauce: One
tablespoonful butter; one small onion chopped fine; a stalk of celery
and one sliced carrot; saute until brown then add one tablespoonful
flour; two cups water; a bayleaf; a spray of parsley; a few cloves and
salt and pepper; let cook a few minutes. Strain, put in the duck; add
six olives sliced lengthwise; a small can of mushrooms, cut in two; let
all heat and serve.
CREOLE CHICKEN
Cut two chickens in pieces for serving; sprinkle with salt and pepper.
Melt one-half cup butter; add one-half cup finely chopped onion; add
chickens, saute a golden brown, turning chickens to evenly brown; remove
chickens; add one-half cup flour; stir until well blended; then pour on
two cups chicken stock and two cups tomato puree; one mild red pepper,
finely chopped; one-half can mushrooms, drained and thinly sliced; one
cup finely cut celery; season with salt and pepper. Add chickens and
simmer until tender. Dispose on hot serving platter; surround with
sauce; garnish with parsley.
CHICKEN CURRY WITH MUSHROOMS IN CHAFING DISH
Mrs. M. Regan
One medium sized can of boneless chicken; one-half can of French
mushrooms; one heaping teaspoonful Indian currypowder; one large
tablespoonful of butter; two tablespoonfuls of sifted flour and two cups
milk. Put butter in chafing dish, when melted add flour; then milk
slowly, and salt and pepper to taste. When creamy add chicken cut fine
and chopped mushrooms; stir constantly until heated thoroughly and just
before serving add curry powder. Eat on hot toast.
SQUAB EN CASSEROLE
Mrs. W. D. Hurlbut
Wash squabs and stuff with boiled rice in which the cooked, minced
giblets of the squabs have been mixed; place in casserole and pour a
little melted butter over each squab; sprinkle with salt and pepper and
onion salt. Use the water in which the giblets were cooked for stock,
there should be one cup. Put in oven and bake until tender.
PIGEON PIE
Mrs. Culbertson
Dress, clean and truss six young, fat pigeons. Brown them richly in
tried out salt pork fat. Put in a Dutch oven or kettle, cover with
boiling water. Add two stalks celery, broken in pieces; a bit of bay
leaf; one-half teaspoonful pepper-corns; one onion sliced; six slices of
carrot; two sprays parsley and simmer five to six hours or until tender.
Add one-half tablespoonful salt last hour of cooking. Remove pigeons;
strain liquid and thicken with one-fourth cup butter, cooked one minute
with one-fourth cup flour, stirring constantly, until gravy is smooth.
Arrange pigeon in a deep baking dish; pour over gravy and cover with a
baking powder crust, and bake in a hot oven.
A GOOD IMITATION OF MARYLAND FRIED CHICKEN
Mrs. J. G. Sherer
It may be made from rabbit. Choose a young tender rabbit; cut it into
pieces of desired size; put pieces in a pot, cover with boiling water,
and parboil gently for twenty minutes; dip each piece in flour, egg and
cracker crumbs and fry in deep fat until a rich brown. Evaporate by
boiling some of the water in which the meat was boiled. Use some of it
with milk in making "cream gravy."
RABBIT STEW
Mrs. J. G. Sherer
Rub the inside of a saucepan with a dose of garlic; put in pieces of
hare left; add three-quarters cup of stewed tomatoes; two raw carrots,
cut into small cubes; one small onion, sliced; a teaspoonful of chopped
parsley, and about a cup of hot water. Cover tightly and cook until the
potatoes are tender (and carrots). Thicken and serve in a border of
steamed rice and serve with tiny dumplings.
BELGIAN HARE EN CASSEROLE
Mrs. J. G. Sherer
Separate a dressed hare into pieces of desired shape; rub each piece
with a little lemon juice and oil which have been stirred together. Let
the meat stand covered a few hours; sprinkle with paprika and brown each
piece in a little fat in a "sizzling hot" frying pan. Some use two or
three slices of fat bacon cut into small pieces for the browning. When
golden brown, put the meat in the casserole, cover with boiling water;
cover and place in a very moderate oven. At the end of half an hour add
two cups of stock or hot water; one tablespoonful of lemon juice, or
vinegar, a bit of bay leaf and two teaspoonfuls of onion juice. Cook in
a moderate oven about three hours. Bring to the table without removing
the cover. And if you have any of the Belgian Hare en Casserole left,
make for lunch the next day, the savory little Rabbit Stew.
CHOP SUEY
Mrs. J. G. Sherer
One pound veal; one pound pork; one can mushrooms; eight stalks celery;
fifteen onions; two tablespoonfuls molasses; little flour on top. Cut
meat in small pieces and simmer about twenty minutes; add mushrooms and
molasses; then celery and onions. Cook slowly until tender. Sprinkle a
little flour over it and mix well; then salt, paprika and about three
tablespoonfuls or more (to taste) of chop suey sauce. Simmer meat
without water; serve with boiled rice.
CHOP SUEY
Mrs. C. S. Junge
Cut tender, fresh, lean pork, chicken, veal or all of these into thin,
inch squares and saute well in bacon fat. Have ready one-half as much in
bulk of celery; cut in inch pieces and an onion; saute these in same
fat. After this, saute mushrooms; put altogether and barely cover with
hot water, chicken or veal broth. Add Chinese potatoes and sprouted
barley, if they can be procured; add one tablespoonful of molasses; one
teaspoonful of salt; one teaspoonful of Chinese Soy; a dash of pepper
and put in cooker for three hours or more.
CHOP SUEY
Mrs. W. F. Barnard
One pound pork from shoulder; one pound veal from leg; fry one-half hour
in a little fat. When brown, add a little water and cook ten minutes,
and add one cup celery cut up; one onion, cut up. When nearly done,
sprinkle with flour enough to thicken, add two tablespoonfuls of
molasses. Serve with rice.
CHESTNUT STUFFING
Mrs. S. E. Baumgardner
Shell and blanch four cupfuls French chestnuts; cook in boiling salted
water until tender; put through a ricer; season with salt, pepper and a
little nutmeg; two tablespoonfuls butter and one-half cupful of cream.
Add this to your regular bread mixture for stuffing fowl.
CHESTNUT STUFFING
Shell and blanch French chestnuts, there should be two cups. Cook in
boiling salted water until soft. Drain, mash and pass through a potato
ricer; add one-four cup butter; one teaspoonful salt; one-eighth
teaspoonful pepper; a few grains nutmeg and one-half cup cream. Melt
one-fourth cup butter, pour over one cup soft bread crumbs; mix well;
combine mixtures and use as filling for turkey, capon or guinea chicken.
OYSTER DRESSING FOR FOWLS
Mrs. W. S. Kiskaddon
For an eight or ten-pound turkey cut the brown crust from slices of
stale bread until you have as much as the inside of a pound loaf. Put
into a suitable dish and pour tepid water over it; take up a handful at
the time and squeeze it hard and dry with both hands, placing it as you
go along in another dish; now when all is pressed dry, toss it all up
lightly through your fingers; now add pepper and salt--about a
tablespoonful--also powdered summer savory and sage, and one pint of
oysters drained and slightly chopped. For geese and ducks the dressing
may be made the same.
RICE DRESSING FOR DUCK OR GOOSE
Mrs. H. P. E. Hafer
Boil one cup of rice tender. Chop one stalk celery; two onions; one
outside of green pepper; a little piece of garlic; fry in butter and add
boiled rice.
SAUCES
HOLLANDAISE SAUCE
Mrs. A. Donald Campbell
One tablespoonful flour and one teaspoonful butter; mix over fire until
smooth; add, gradually, one pint of boiling water, until all is the
consistency of cream. Boil for two or three minutes and season with one
salt spoon of salt; one-half teaspoonful mustard; one-quarter
teaspoonful pepper. Take from fire and add yolks of two eggs, well
beaten; mixing all until smooth. Add slowly, three tablespoonfuls oil
and one tablespoonful vinegar. Lemon juice instead of vinegar makes it
much more delicate.
HOLLANDAISE SAUCE
Belle Shaw
Two tablespoonfuls butter; one tablespoonful flour; one-half pint
boiling water; one-half teaspoonful salt; add gradually yolks of two
eggs, well beaten; juice of one-half lemon; one-half teaspoonful onion
juice; cook over hot water. Be careful not to get sauce too thick.
TARTAR SAUCE NO. 1
Mrs. Carl S. Junge
Sweet cucumber pickles; green peppers and onion. Chop fine and mix with
mayonnaise salad dressing.
TARTAR SAUCE NO. 2
Mrs. Carl S. Junge
Tablespoonful mixed capers; tablespoonful cucumber pickles, chopped;
teaspoonful parsley; teaspoonful Tarragon; teaspoonful mixed mustard;
one-half pint mayonnaise dressing.
RICH GRAVY WITHOUT MEAT
Mrs. T. M. Butler
Heat a sufficient amount of lard or drippings in a skillet into which
two or three tablespoonfuls of flour have been stirred until a very
light brown; then add two-thirds milk to one-third water and season with
salt and pepper, adding a level teaspoonful of extract of beef and stir
until completely dissolved.
A VEGETABLE SAUCE
One-half teaspoonful kitchen boquet; one level tablespoonful flour; two
tablespoonfuls butter; one-fourth teaspoonful salt; two cupfuls hot
milk; two egg yolks; blend flour and butter; add salt and milk and boil
until smooth and of the desired thickness. Then gradually add the yolks
of eggs and kitchen boquet. This may be served on any vegetable
desired.
CREOLE SAUCE
One teaspoonful Kitchen Boquet; one onion; five shallots; two green
peppers; one tablespoonful butter; one tablespoonful flour; four large
tomatoes; one-half bean garlic; one teaspoonful salt; one teaspoonful
sugar; six canned mushrooms; one-half teaspoonful parsley. Slice fine
onion, shallots and pepper. Cook in butter to a light brown; stir
constantly. Then the garlic minced, and the flour. Stir all together and
add tomatoes, seasoning, mushrooms, and parsley. Cook twenty minutes,
stirring occasionally. Just before serving, add one teaspoonful Kitchen
Boquet.
MUSHROOM SAUCE
Three tablespoonfuls Kitchen Boquet; one-third cupful butter; one-third
cupful flour; one teaspoonful salt; dash cayenne; one teaspoonful onion
juice; two cupfuls milk; one can mushrooms. Melt the butter, add flour
and milk gradually, stirring all the while. When cooked, add the salt,
cayenne, onion and kitchen boquet. Drain and chop mushrooms; add to
sauce and cook three minutes.
TOMATO CELERY SAUCE
Two teaspoonfuls kitchen boquet; one quart tomatoes; one teaspoonful
sugar; three pepper-corns; one tablespoonful butter; one head of celery;
one onion; one green pepper; one bay leaf; four cloves; salt and pepper;
one tablespoonful flour. Place the tomatoes in a saucepan; add the
celery cut up into inch lengths; the onion slices and spices. Simmer
slowly for twenty minutes, pass through a sieve; return to the fire, and
stew down until you have one cupful of puree. Blend the flour and butter
together in a double boiler; stir in the tomato-celery puree, and stir
until smooth and thick; season with kitchen boquet, salt and pepper. If
too thick, add a little water or stock. This is fine to serve with meat
loaf, salmon loaf or rice croquettes, etc.
SAUCE BERNAISE
Heat a granite saucepan slightly and break into it four eggs. Beat the
eggs briskly over a slow fire, but do not let them boil; mix four
tablespoonfuls hot water and two tablespoonfuls beef extract, and as the
eggs begin to cook stir in the mixture, adding the juice of one lemon,
one tablespoonful onion juice and one teaspoonful Tarragon vinegar, salt
and pepper. When this is well mixed pour on beef-steak and serve.
MINT SAUCE
One bunch mint; one tablespoonful sugar; three-fourths cup vinegar.
Rinse the mint in cold water; chop very fine; dissolve the sugar in the
vinegar; add the mint; let it stand for one hour to infuse before using.
If the same is wanted hot, heat the vinegar and stir in the mint just
before using.
SAUCE ALLEMANDE
Mrs. Bertha C. Hansen
Four tablespoonfuls butter; four tablespoonfuls flour; one egg yolk; one
cup white stock; one cup cream; one-half teaspoonful salt; few grains
pepper. Make same as a thin white sauce. Just before serving, add the
yolk of one egg and cook slightly.
HORSE-RADISH DRESSING FOR ROAST BEEF
Mrs. E. D. Gotchy
To a cup of grated horse-radish, add two tablespoonfuls of sugar;
one-half teaspoonful salt; one-half cup thick, sweet, cream. Mix the
ingredients thoroughly, then add vinegar to taste.
VEGETABLES
"_Oh, muckle is the powerful grace
That lies in herbs._"
A PORTO RICAN DINNER
Mrs. G. W. Plummer
One quart cooked red kidney beans (canned beans are good and save fire);
four good sized ripe tomatoes (or the solid tomatoes from a can); four
medium sized onions; four green sweet peppers; one-fourth pound nut
meats (pecans, almonds or English walnuts are best); two dozen green
olives; salt to taste.
Process: If tomatoes are fresh, skin and put in a chopping bowl with
onions and peppers, which last should have seeds and white fiber first
removed; chop all until about size of a lima bean. Put into skillet a
heaping tablespoonful of drippings, from ham or bacon preferred; when
hot add chopped vegetables and cook until all are soft and well blended.
About fifteen minutes before serving add nut meats and olives cut into
strips. In the meantime, heat the beans by themselves; turn all together
and cook ten minutes, when it is ready to serve.
Service: Half an hour before time to serve, wash well, enough rice to
make a border around your chop platter. Put it into gallopin boiling
water, quite heavily salted; water should be at least four times
quantity of rice. Boil until barely done; drain in a collander and set
to drain in the mouth of the oven for five minutes.
Dispose around the edge of the platter; pour the bean mixture (which
should be moist), in the middle, garnish with a wreath of parsley
between rice and beans.
This, with a green salad and French dressing is an abundant and
satisfying dinner. No meat should be served.
STUFFED POTATOES
Select large uniform sized potatoes. Scrub them with a vegetable brush.
Bake in a hot oven, the temperature of the oven should be such that it
will bake a potato of medium size in forty to forty-five minutes. Remove
a thin slice from the side lengthwise of potatoes; scoop out the pulp,
pass through the ricer; add two tablespoonfuls of butter or bacon fat;
moisten with hot milk; add two tablespoonfuls each finely chopped chives
or onion. Season with salt and pepper, beat thoroughly and return to the
shells, using pastry bag and tube, brush over with slightly beaten egg
and return to oven to brown delicately.
A "DIFFERENT" DINNER
Mrs. G. W. Plummer
A fine, firm head of cauliflower; enough rice to form a border for your
chop platter; four tablespoonfuls grated or shredded ripe cheese; one
teacupful rich milk; two tablespoonfuls bacon drippings. Garnish with
blanched lettuce leaves, canned pimento and parsley.
Process: Wash, trim and put to boil in a large granite or aluminum
kettle, the whole head of cauliflower in plenty of salted water. Do not
cover. When about half done, put into an iron skillet two tablespoonfuls
of bacon drippings and when smoking hot turn in the dry rice which has
previously been well washed and dried on a clean towel. Parch this rice
in the drippings, stirring constantly until a golden brown. Then dip the
water in which the cauliflower boils, spoonful by spoonful, into the
rice; as it absorbs the water add more until the rice is puffed, dry and
thoroughly done; a little onion may be cooked in with rice if liked. In
the meantime make a fine, thick white sauce, using butter and twice the
quantity of flour; cook but do not brown; add milk and rub smooth; add
shredded cheese, red pepper and salt; cook to a smooth masking sauce.
Service: Put cauliflower, unbroken, in center of platter; mask with
sauce and sprinkle with grated cheese. Around the flower dispose the
lettuce in such a way as to simulate a growing head. Encircle this with
border of rice and put an outside border of parsley. The pimento should
be cut in strips and laid up the sides of flower inside lettuce leaves.
SUNDAY NIGHT SUPPER DISH
Mrs. G. W. Plummer
Wash round, solid, medium sized tomatoes (one for each service) and cut
in half but do not skin. Insert slivers of onion in each half tomato on
cut side. Dip cut side in egg, beaten with a little water, seasoned with
salt and paprika; then in rolled bread crumbs or rolled shredded wheat
biscuit. Two tablespoonfuls of bacon drippings heated to a smoke in
skillet or on cake griddle. Put in tomatoes, cut side down, and fry
until a golden brown; then turn carefully; reduce heat and cook gently
until cooked but not broken. Remove to platter and place on each a
generous spoonful of the following sauce:
Sauce: Add dripping to that in skillet in which tomatoes were cooked to
make two tablespoonfuls; add four tablespoonfuls flour; one thin slice
of onion and cook four minutes; add two cups milk; celery salt, salt and
pepper and when incorporated add one-half cupful grated or shredded
cheese and cook until smooth.
CUBAN RICE
Mrs. W. F. Barnard
One and one-half pounds fresh pork, ground; one onion, chopped; one egg;
salt and pepper. Make into little round balls. One quart of tomatoes,
strained. Boil meat balls in tomato juice for one hour. Cook rice and
serve as a vegetable, pouring meat and tomatoes around it on platter.
INDIAN VEGETABLE CURRY
Mrs. Jean Wallace Butler
One pound can baked beans; one pound can lima beans; one pound can green
string beans; one pound can wax beans; two pound can tomatoes; eight
large onions; one heaping teaspoonful Cross & Blackwell's curry; one
tablespoonful salad oil. Remove all vegetables from cans; heat the beans
in large cooking vessel; heat tomatoes separately, seasoning very
strongly with salt and pepper. Slice onions and boil in water. When
sufficiently cooked, add onions and tomatoes to other vegetables. Fry
curry in salad oil to a nice brown. Add to the vegtables, and simmer
half an hour. While this is simmering, boil rice to serve on plate with
curry. This serves ten people. In winter time, for large family you can
double recipe, and keep frozen. Better every time reheated. No bread,
butter or anything else is served with this, except Indian chutney.
POTATO PUFF BALLS
Scoop out the inside of hot baked potatoes, force the pulp through a
ricer, there should be two cups. Add two tablespoonfuls butter; moisten
with rich cream; season with salt and paprika, while beating constantly;
add one slightly beaten egg yolk and one-half teaspoonful finely chopped
parsley; cook one minute, stirring constantly. Remove from range and
fold in the stiffly beaten white of one egg. Shape in balls and roll in
finely chopped seasoned nut meats; place on buttered pan and brown
delicately in the oven. Arrange around broiled whitefish.
POTATO FLUFF
Mrs. W. D. Hurlbut
Pass enough hot boiled potatoes through a ricer to make three cups;
season with pepper, salt, a big piece of butter and half a cup of cream;
beat an egg very light, beat it in the potato; turn into a buttered
baking dish; sprinkle bread crumbs on top and bake until browned.
STUFFED SWEET POTATOES
Mrs. Louis Geyler
Bake three large sweet potatoes; cut in halves lengthwise; carefully
scoop out pulp and press through a ricer. Reserve the shells. Season
with one-half teaspoonful of salt; one-fourth teaspoonful paprika;
one-half tablespoonful powdered sugar; three tablespoonfuls butter; and
one-third cup hot cream or rich milk. Beat them thoroughly, then stir in
one-half cup finely chopped almonds, blanched; refill shells. Cut
marshmallows in four pieces and cover each portion. Bake in a moderate
oven until heated through and marshmallows are delicately browned.
FRENCH FRIED SWEET POTATOES
Mrs. A. M. Cameron
Wash and peel very large sweet potatoes and cut lengthwise; as you would
white potatoes; fry in the same manner and sprinkle lightly with salt;
serve at once.
SWEET POTATO CROQUETTES
Two cupfuls of mashed sweet potatoes; one cupful of hot milk; two eggs;
one teaspoonful salt; two tablespoonfuls of butter; bread crumbs; one
tablespoonful of butter. Beat the potatoes and milk, gradually stir in
the melted butter; salt and one of the eggs well beaten. Form into
croquette balls; dip in beaten egg and bread crumbs. Fry in deep fat
until golden brown. Drain on paper and serve with cream sauce.
POTATO SURPRISE
Prepare a rich mashed potato in the usual way, using six medium-sized
potatoes and hot cream instead of milk. Beat until fluffy, then add one
tablespoonful each finely chopped chives or onion juice and one
tablespoonful parsley; add one-third cup finely minced ham. Beat again
and turn into a buttered baking dish, piling it well in the center.
Cover lightly with buttered cracker crumbs, well seasoned with salt and
pepper. Bake in oven fifteen minutes. Serve in baking dish.
MASHED POTATOES WITH GREEN PEPPERS AND ONIONS
Mrs. W. D. Hurlbut
Pass through a ricer six large hot boiled potatoes; add two
tablespoonfuls butter and gradually one-third cupful hot thin cream;
season with salt and whip until light and fluffy. Parboil a green pepper
(removing seeds and veins) eight minutes; drain and chop fine; mix with
two tablespoonfuls finely chopped onion; add gradually to potatoes and
heat again. Serve immediately with roast goose, duck or pork.
JUMBALAYA
Mrs. M. T. Wagner
One minced onion fried in butter; one-half cup of ham minced; one cup of
rice; four cups of tomato juice (if there is not juice enough in a can
of tomatoes to make the required quantity, add water); one teaspoonful
curry powder; one teaspoonful thyme; a few bay leaves broken up fine;
three teaspoonfuls salt and a few grains of cayenne. Mix all together
and bake one and one-quarter hours.
SAVORY RICE
Mrs. W. R. McGhee
Cook one cupful rice, well washed, in three quarts boiling salted water
until partly done; drain; add to rice two cupfuls well seasoned chicken
broth; put into double boiler and let it steam until rice is soft and
stock is absorbed. Stir in one-fourth cup butter and one tablespoonful
finely chopped chives or onion; if onion is used then add one-half
tablespoonful chopped parsley.
EASY RICE CROQUETTES
Mrs. C. A. Carscadin
Two cups boiled rice (salted); one beaten egg; grated rind of one lemon;
add to rice, roll in flour; fry in hot lard. Lay on brown paper and
sprinkle well with sugar. Have rice as soft as possible.
STUFFED TOMATOES WITH SHRIMP
Mrs. J. E. Kelly