one-half cup milk; one-fourth cup apollinaris water or soda water from
syphon. Put ice in tumbler, add remaining ingredients, and shake until
well mixed. Serve with or without whipped cream, sweetened and
flavored.
GINGER ALE
Mrs. C. A. Carscadin
One and three-fourths pounds of sugar; one and one-half ounce whole
ginger; two and one-half ounces cream of tartar; one lemon sliced; seven
quarts of boiling water and two cents worth of yeast. Put the sugar and
spices in a stone jar; pour boiling water over them and let them stand
covered in a cool place for twenty-four hours. Then add the yeast,
dissolved in luke warm water, and let stand again for twenty-four hours.
Put in bottles, cork well and after three days it is ready for use.
GINGERADE
Mrs. W. L. Gregson
One quart of cold water, one cup sugar, one-fourth ounce white ginger
root, juice two oranges and one lemon. Put the water and sugar to boil,
add ginger root broken into small bits. Let it boil twenty minutes after
boiling begins, remove from the fire and add fruit juice. Strain and
cool. Serve with powdered ice and a preserved or sweet cherry in each
glass.
BLACK COW
Midlothian Country Club
Put fine ice in glass and nearly fill with sarsaparilla, pour cream
carefully on top of that and serve.
A DELICIOUS FRUIT CUP
Midlothian Country Club
Put one pint of water, one pound of sugar and the grated yellow rind of
one lemon on to boil for five minutes; strain and while hot slice into
it two bananas; one grated pineapple and one-fourth pound stoned
cherries. When ready to serve add the juice of six lemons. Put in the
center of your punch bowl, as guard, a block of ice; pour over it two
quarts of apollinaris, add the fruit mixture and at the last moment one
dozen strawberries and mix all together.
CHOCOLATE FRAPPE
S. Blanche Backman
Put a quart of rich milk in a double boiler, stir into it gradually
three-fourths of a cup grated chocolate and sweeten to taste. Boil five
minutes, stirring all the while; then pour into an earthen dish and add
a teaspoonful of vanilla and set on ice. Have chopped ice in the bottom
of the glasses; then fill the glasses within a quarter of an inch of the
brim. Put sweetened whipped cream on top. If desired the whipped cream
can be dotted in the middle with fruit jelly.
CREAMY COCOA
Stir together in a saucepan half a cup cocoa, half a cup flour, half a
cup granulated sugar and half a teaspoonful salt. Add gradually one
quart boiling water and let mixture boil five minutes, stirring it
constantly. Remove from fire, add a quart boiling milk, and serve. If
desired a spoonful whipped cream may be put in each cup before filling
with cocoa. (Flour should be sifted before measured.) The above recipe
will serve twelve persons.
CURRANT LEMONADE
Mrs. W. L. Gregson
One glass of currant jelly; one cup sugar; two lemons; beat the jelly
very thoroughly with the sugar and add the lemon juice and two quarts
water and a generous piece of ice.
ICED COFFEE
Iced coffee served with orange is also delicious. Add half cup orange
syrup to three cups coffee and shake in a shaker with a little chopped
ice. Turn into thin glasses and add a spoonful whipped cream.
COCOA EGG-NOG
Beat white of an egg to a stiff froth, adding tiny pinch of salt.
Sweeten, flavor with vanilla and put aside about two teaspoonfuls. Add.
yolk to the rest and beat well, then add enough rather rich cold cocoa
to fill tumbler. Stir well together and put the remainder of the beaten
white on top. Serve at once, and ice cold.
LEMON TRIFFLE
Two lemons; two oranges; twelve lumps loaf sugar; two teaspoonfuls
brandy; two teaspoonfuls Jamaica rum; a little grated nutmeg; one-half
pint double cream, whipped. Grate rind of one orange and two lemons and
squeeze juice of all on the sugar and let stand until dissolved. Stir
well and serve in glasses with a spoonful of cream on top. This serves
four persons.
RASPBERRY VINEGAR
Mrs. W. W. Backman
Mash six quarts of berries (red or black). Pour two quarts of cider over
the berries and let them stand all day and night. The next day mash six
more quarts of berries; strain first six quarts and pour over last six
quarts of berries and let stand another night and day; then strain all
again. To every pint of juice add one pint of sugar and boil about
twenty minutes; then bottle. When serving, use about one-third of the
raspberry vinegar to two-thirds water.
EGG-NOG
Beat separately the white and yolk of an egg. Stir a heaping teaspoonful
of sugar and a tablespoonful of grape juice into the yolk; pour into
tall glass, add the whipped white and fill glass with unskimmed milk.
Serve cold with light cakes or thin bread and butter.
SANDWICHES
"_Would you know how first he met her?
She was cutting bread and butter._"
SPANISH SANDWICH FILLING
One large onion; three carrots; two red peppers; two green peppers
(without seeds); two eggs, hard boiled; two sour pickles. Chop all the
vegetables and pickle very fine; squeeze dry in a cheese cloth, add the
chopped eggs and one-half cup mayonnaise.
LUNCHEON SANDWICH
Mrs. C. S. Junge
Fry two slices of bacon for each sandwich. Toast bread. Pour over the
first layer of toast a little of the bacon fat. In remaining fat stir a
tablespoonful flour, add a cup and a half of milk and cook until
creamed. On the slice of toast place a slice of cold roast beef, chicken
or veal, and on that two slices of tomatoes; then the slices of bacon.
Place on the second slice of toast and turn over all the creamed gravy,
and serve.
TASTY FILLING
Mrs. W. D. Hurlbut
One bunch of radishes, washed but with the skins left on and a bit of
the green stem; one Spanish onion peeled; chop together until very fine.
Make a highly seasoned boiled mayonnaise, mix with the radishes and
onion and spread thin slices of buttered bread; put a lettuce leaf over
the mixture and then another slice of buttered bread.
ANCHOVY SANDWICH
Mrs. Francis A. Sieber
Two tablespoonfuls creamed butter; one-half cup grated cheese; one
teaspoonful French mustard; one teaspoonful Tarragon vinegar; and
anchovy paste. Add one tablespoonful minced olives, pickles, salt and
paprika. Spread on bread.
CHICKEN AND BACON SANDWICH
Mrs. Louis Geyler
Mix equal portions of chicken, bacon and celery; add one teaspoonful
minced green pepper and a few drops of tarragon vinegar. Lay lettuce
strips across sandwiches and when serving, lay a slice of tomato on each
and cover with the minced chicken mixture. Top with a spoonful of
mayonnaise.
SANDWICH (CHICKEN AND HAM)
Miss Agnes Sieber
Mix one cup minced chicken with two-thirds cup minced ham; add four
tablespoonfuls each of chopped pickles, piementoes and creamed cheese,
mashed smooth. Add paprika and spread on bread.
BEEFSTEAK SANDWICH
Mrs. W. R. McGhee
Have a cut of tenderloin of beef for each sandwich; butter two slices of
bread and lay them side by side; broil the steak, seasoning well and lay
on one piece of bread; on the other place a slice of Spanish onion which
has been thoroughly chilled to make it brittle.
CHEESE, PECAN NUT AND PIMENTO SANDWICH
Cut Boston brown bread and white bread into thin slices and stamp into
rings with a doughnut cutter. Beat one-fourth cupful of butter to a
cream; gradually beat in half a cupful (measured light) of grated
cheese, half a teaspoonful paprika and one-fourth cupful sliced pecan
nut meats. Use this to spread the prepared bread; drop on the mixture
here and there thin slices of piemento, then press the two pieces
together.
CHEESE SANDWICHES
Mrs. Helen Armstrong
One hard boiled egg; one-half teaspoonful salt; one-fourth pound grated
cheese; one-half teaspoonful pepper; one-half teaspoonful mustard; one
tablespoonful melted butter; three tablespoonfuls lemon juice or
vinegar. Rub yolk of egg to paste and add salt and pepper, butter and
mustard; then add lemon juice to make right consistency. Spread between
thin slices of bread.
DREAM SANDWICHES
Mrs. W. L. Clock
One-half cup of pecan nuts chopped fine; one-half cup stoned raisins;
one apple; juice of one-half lemon; one spoonful sugar. Mix with a small
amount of cream and spread it on bread thin. It makes an excellent
filling for sandwiches.
HOT CHEESE SANDWICHES
These are particularly nice for Sunday evening teas. Slice the bread
very thin; put a thick layer of grated cheese between the two forms;
sprinkle with salt and a dash of cayenne pepper and press the bread well
together. Fry them to a delicate brown on each side in equal parts of
hot lard and butter and serve very hot.
HOT CHEESE SANDWICH
Mrs. W. D. Hurlbut
On a slice of bread, well buttered, place a fairly thick piece of yellow
American cheese; sprinkle with salt and paprika pepper; cover with
another slice of buttered bread and place under the blaze in the broiler
to toast; when one side is done turn over and toast other side. By the
time both sides are toasted the cheese is quite soft.
JANE DABNEY'S CHEESE SANDWICH
Mary S. Vanzwoll
One and one-half cups grated cheese; one egg; two tablespoonfuls cream.
Spread on bread and cover with a slice of bacon. Brown in a medium oven.
CHEESE AND NUT SANDWICHES
Mary Barwick Wells
Chop pecans, hickory nuts or English walnuts; mix with an equal quantity
of cream or Neufchatel cheese. Butter thin slices of bread and spread
with the cheese and nuts. Between the slices lay a heart-leaf of lettuce
dipped in mayonnaise dressing.
CUCUMBER SANDWICH
Mrs. F. E. Place
Peel and slice cucumbers like wafers; put on the ice several hours
before using. Mix with an oil mayonnaise and spread between thin slices
of bread.
FILLING FOR PIEMENTO SANDWICHES
Mrs. J. E. Kelly
Two tablespoonfuls sugar; one teaspoonful salt; one tablespoonful flour;
mix. Yolks of two eggs, beaten; one-half cup water; one-half cup
vinegar; one teaspoonful butter. Cook in double boiler till thick. Add
to: Three Eagle brand cream cheese; one small can pimentoes; one cupful
walnuts or pecans; grind pimentoes and nuts and cream into the cheese.
LAYER SANDWICHES
Five slices of Boston brown bread, put together with cream cheese
reduced with sweet cream or mayonnaise; cut down in half-inch slices.
OLIVE SANDWICHES
Chop one-third olives and two-third chicken livers that have been
thoroughly cooked and mashed quite smooth; mix with thick mayonnaise
dressing. Serve in white bread, ice cold.
EGG AND GREEN PEPPER SANDWICH
Six hard boiled eggs; one green pepper; two tablespoonfuls olive oil;
one tablespoonful ketchup; one-fourth teaspoonful salt and mustard;
cream. Chop eggs and pepper, mix other ingredients and add to chopped
eggs, moisten with cream and spread between thin slices of buttered
bread. Cut in fancy shapes and keep in damp cloth until ready to serve.
MAPLE SANDWICH
Judith Slocum
Put one cupful of finely shaved maple sugar through the meat chopper
with one cupful of blanched almonds, then mix to a paste with thick
sweet cream. Spread on slices of brown bread and white bread.
DATE AND NUT SANDWICHES
Remove the stones and scales from the dates and break them up with a
fork. Chop pecan meats fine and use twice as many dates as nuts. Mix
together and moisten with creamed butter, add a dash of salt. Spread
between thin slices of bread.
CARROT AND NUT SANDWICH
Peel and chop carrots very fine; allow a cup of minced nut meats to each
cup of carrots and mix with mayonnaise.
EGG DISHES
BAKED EGGS
Mrs. C. A. Bowman
Cover bottom of pan with fresh bread crumbs; drop eggs on them, being
careful not to break them; dot with butter and seasoning and bake.
OMELET
Mrs. E. Lewis Phelps
One and one-half tablespoonful flour; one and one-half tablespoonful
butter; blend over fire and add one cup of milk. (This should be thick
and stiff when cooked.) When about cold, add one cup grated cheese
(yellow American preferred); beat the yolks of seven eggs stiff, and
when cold fold in the beaten whites; add a little salt. Mince some cold
boiled ham, onion and green pepper for a center filling. Set the dish in
pan of water and bake.
EGG BALLS
Mrs. Ben Craycroft
Serve with salad. Rub the yolks of four hard boiled eggs to a paste; add
a dash of salt, same of pepper; six drops of Worcestershire sauce, and
one teaspoonful melted butter. Moisten with the beaten yolk of one egg
and shape in small balls. Roll in flour and saute in butter. Fry to a
delicate brown.
ESCALLOPED EGGS
Mrs. Ben Craycroft
Six eggs; two tablespoonfuls of cream to each egg; season with pepper,
butter and salt and sprinkle cracker or bread crumbs over the top. Bake
in rather quick oven.
ESCALLOPED EGGS
Make a force meat of chopped ham, fine bread crumbs, pepper, salt, a
little minced parsley and some melted butter. Moisten it with milk to a
soft paste and half fill patty pans with the mixture. Break an egg
carefully upon the top of each, dust with pepper, salt and sift some
very finely powdered cracker over it all. Set in hot oven and bake until
the eggs are well set (about eight minutes), and serve hot.
A SITTING OF EGGS
Mrs. Ben Craycroft
Take the number of eggs to be cooked and separate the whites and yolks.
Beat the whites to a froth, add a little salt. Butter a pan; then pour
in the whites; then dip the yolks around in the whites; put in oven,
bake two or three minutes and serve.
HAM OMELET
Mrs. Gorham
Chop fine cold boiled ham. Beat four eggs; add two tablespoonfuls milk,
salt and pepper to taste. Mix with ham and fry on hot griddle, dropping
a spoonful at a time. Serve hot. Any cold meat may be utilized in the
same way.
OMELET
Mrs. Edward E. Swadener
Four eggs; one-half cupful milk. Separate the whites of the eggs, beat
to a stiff froth; beat the yolks well and add salt, pepper and one-half
cupful milk. Fold in the beaten whites. Have the oven hot; have the
spider hot, put in a generous tablespoonful butter (bacon or ham
drippings may be used), and when it melts add eggs. Let the omelet
"set," then put it into the hot oven to brown. It should slip out of the
spider without breaking if enough butter (or substitute) has been used.
Have platter heated on which the omelet is to be served.
EGGS POACHED WITH ARTICHOKES
Mrs. Francis A. Sieber
Cover eight rounds of toast with eight artichoke fonds (cooked or
canned). Put a whole poached egg in center of each, and cover with brown
sauce seasoned with ham. Dust eggs with powdered parsley.
EGGS IN GREEN PEPPERS
Mrs. Louis Geyler
Chop one-half dozen hard boiled eggs; add one-half cup minced ham, and
fill a buttered dish lined with crumbs with alternate layers of eggs and
cream sauce, seasoned with salt, minced green peppers, parsley and
chives. Spread crumbs on top, dot with butter, and bake; or bake in
green peppers.
SPANISH EGG
Mrs. Harry H. Small
Blend two tablespoonfuls of melted butter and one tablespoonful of flour
in a chafing dish. Add one pint of milk and cook to a thick cream. Add
salt and paprika and a dash of cayenne pepper. Then add half a pound of
American cheese cut in very small pieces and cook until well blended
together. Have one large onion and one green pepper cut in chips and
fried as tender as butter, taking care not to brown the onion. Add to
the onion and pepper one-half can of tomatoes, cook for five minutes
together, and add to the cream sauce. Have six eggs boiled hard, slice
and add to the mixture. Serve on toast on hot plates.
EGGS IN BATTER
One egg; one and one-half tablespoonfuls thick cream; two tablespoonfuls
fine stale bread crumbs; one-fourth teaspoonful salt. Mix cream, bread
crumbs and salt. Put one-half tablespoonful of mixture in egg-shirrer.
Slip in egg and cover with remaining mixture. Bake six minutes in
moderate oven.
SCOTCH EGGS FOR BREAKFAST
Mrs. A. M. Studley
Boil six eggs twenty minutes. When cold, remove shells. Roll in sausage
meat about one-half inch thick all over; put in the ice box over night.
Then fry, turning all the time till brown. Serve on platter, cutting
them open, and garnish with Saratoga potatoes.
POACHED EGGS ON RICE TOAST
Put one quart of rice into one quart of boiling water, to which has been
added one teaspoonful salt, boil rapidly for fifteen minutes, then place
on back of stove and steam twenty minutes. When the rice has absorbed
all of the water press into a square mold or bread pan and set aside to
cool. When cold cut into slices, place in wire broiler and toast over
hot fire. Poach as many eggs as you have slices of toast and place an
egg on each slice. Sprinkle with pepper and salt and serve very hot.
EGGS DELICIOUS
Alice Clock
Six hard boiled eggs; one pint milk; one tablespoonful (heaping) butter;
two tablespoonfuls flour; one tin sifted peas. Mix the butter and flour
smoothly; slowly add milk while stirring constantly over slow fire,
until white sauce is nicely smooth. Season sauce to taste, with paprika
and salt; and add hard-boiled eggs, cut in halves. Pour over the whole
the sifted peas, and as soon as the peas are heated, being careful not
to stir, serve on rounds of toast. This amount will serve six people.
EGG RELISH
Mrs. A. Donald Campbell
One cupful of bread crumbs; one cup cream and five eggs. When the cream
has been absorbed by the crumbs and the eggs well beaten add pepper and
salt with a teaspoonful of chopped parsley. Fry as an omelet.
EGG GARNISH
Boil six eggs. Cut them into halves, and remove yolks. Fill the whites
with chopped cucumbers, over which a French dressing has been poured.
Serve these upon shredded lettuce.
A LUNCHEON DISH
Mrs. William E. Mason
Butter baking dish; drop in six eggs, whole; grate American cheese,
thickly. Sprinkle a little salt, pepper and small pieces of butter over
them and bake slowly. Serve in baking dish.
EGGS A LA BUCKINGHAM
Make five slices milk toast, and arrange on platter. Use receipe for
scrambled eggs, having the eggs slightly under-done. Pour eggs over
toast, sprinkle with four tablespoonfuls grated mild cheese. Put in oven
to melt cheese, and finish cooking eggs.
EGGS A LA GOLDENROD
Charlotte V. Thearle
Three hard boiled eggs, one tablespoonful butter, one tablespoonful
flour, one cup milk, one-half teaspoonful salt, one-third teaspoonful
pepper, five slices toast, parsley. Make a thin white sauce with butter,
flour, milk and seasonings. Separate yolks from whites of eggs. Chop
whites finely and add them to the sauce. Cut four slices of toast in
halves lengthwise. Arrange on platter and pour over the sauce. Force the
yolks through a potato ricer or strainer, sprinkling over the top.
Garnish with parsley and remaining toast cut in points.
EGGS A LA MARTIN
One cup white sauce, six eggs, one-fourth pound grated cheese. Break
eggs carefully into a well buttered pudding dish, cover with white sauce
and sprinkle cheese over all. Bake fifteen minutes in moderate oven.
EGGS A LA LEE
Mrs. Harry F. Atwood
Cover circular pieces of toasted bread with thin slices cold boiled ham.
Arrange on each a dropped egg, and pour around mushroom sauce.
Sauce: Clean one-fourth pound mushrooms, break cap in pieces, and saute
five minutes in one tablespoonful butter. Add one cup chicken stock and
simmer five minutes. Rub through a sieve and thicken with one
tablespoonful each butter and flour cooked together. Season with salt
and pepper.
EGGS A LA FRANCOISE
Poach two eggs in boiling water acidulated with lemon juice and slightly
salted. Arrange the eggs on rounds of toasted bread, pour over a tomato
sauce made as follows, and garnish with toast points.
Sauce: Put one large tablespoonful butter in the chafing dish (or
skillet), one teaspoonful minced onion, one tablespoonful minced carrot
and fry. With this blend two level tablespoonfuls flour and add one cup
of canned tomatoes sifted, and one-third teaspoonful beef extract.
Dissolve in one tablespoonful hot water, simmer and strain.
TO BOIL EGGS FOR AN INVALID
Have water boiling, pour over eggs and cover tightly; put on back of
stove and stand five minutes. The whites of the eggs will be firmly set
and the yolks soft.
CHEESE DISHES
"_Wilt, please, your honor, taste of these._"
--SHAKESPEARE.
CHEESE BALLS
Mrs. W. H. Hart
One and one-half cupfuls cream cheese; one-half teaspoonful salt;
one-fourth teaspoonful paprika; three eggs, whites beaten firm; cracker
crumbs. Add salt and paprika to cheese, then fold in whites and roll
into small balls; roll in cracker crumbs and fry in deep fat.
CHEESE SOUFFLE
Mrs. Max Mauerman
Two tablespoonfuls flour; two tablespoonfuls butter; one-half cup grated
cheese; four eggs; one pint of milk.
Method: Rub butter and flour together over fire; when they bubble, add
gradually hot milk. Remove from fire; add the beaten yolks; cool the
mixture; then add the beaten whites, stirring all together thoroughly.
Put in baking dish well buttered, bake in moderately hot oven for
fifteen or twenty minutes or until it sets like custard. Serve at once.
CHEESE SOUFFLE
Mrs. Frank Sessions
Break a slice of fresh bread about three inches thick into small pieces,
pour over it a cup of milk, let stand while you prepare the rest of the
ingredients. Grate enough yellow American cheese to make three heaping
tablespoonfuls; beat three eggs until light and frothy; add the cheese
and eggs to the bread, mix thoroughly and put in a buttered baking dish;
bake half an hour or until brown. Serve immediately.
FROZEN CHEESE
Rub two Neufchatel cheese to a paste, add one cup whipped cream,
one-half cup finely chopped olives, one-fourth cup finely chopped
pimentoes. Season with salt, cayenne, lemon juice or vinegar to taste.
Soften one teaspoonful granulated gelatine in one tablespoonful cold
water, dissolve over hot water, cool and add to cheese, mix well and
turn into one-half pound baking powder cans previously wet with cold
water, cover with a piece of white paper, adjust covers and pack in ice
and salt. Let stand for several hours. Serve with salad course with
toasted water crackers.
SUNDAY SUPPER MUSH
Mrs. A. Donald Campbell
One cup corn meal; one quart of milk, salted to taste. Cook in double
boiler. Just before removing, add one egg. Spread the mixture on a board
three-fourths inch thick. When cold, cut in shapes and put slice of
American cheese on top, put in buttered dish and set in oven long enough
for cheese to melt and brown.
CHEESE DELIGHT
Mrs. H. Clay Calhoun
One-half pound American cheese; two eggs, well beaten; salt and paprika
to taste. Cook in a double boiler until thick. Serve on round of bread
and toast in oven.
CHEESE RICE
Mrs. Ralph Wilder
Fill a baking dish with alternate layers of cooked salted rice and
grated cheese; moisten with milk and cover with bits of butter; add dash
of red pepper if liked. Bake to golden brown.
CHEESE STRAWS
Mrs. Elizabeth F. Pearce
One cupful grated cheese; salt and pepper to taste; two tablespoonfuls
melted butter; three tablespoonfuls cold water, and flour sufficient for
soft dough. Cut into strips. Bake in a quick oven until brown and
crispy.
CHEESE BALLS
Susy M. Horton
Beat two eggs very light, and just enough grated cheese to handle the
mixture, red pepper and salt to taste. Roll into balls, the size of a
walnut, dip in egg and cracker crumbs and fry in hot lard a delicate
brown. To be served hot with salad.
WELSH RAREBIT
Mrs. Harry H. Small
One pound of American cheese cut in dice; butter the size of an egg;
melt butter and cheese in a chafing dish, blending together until
smooth. Beat up one egg and stir into cheese, adding milk until the
right consistency. Add mustard salt and paprika and a teaspoonful of
Worcestershire sauce. Serve on thin slices of toast, on hot plates.
WELSH RAREBIT
One cup hot milk; one-quarter pound grated cheese; one-half teaspoonful
salt; one-quarter teaspoonful mustard; one teaspoonful flour; one
teaspoonful butter; one egg; dash of cayenne. Put the milk to heat. Mix
the grated cheese, flour, mustard, salt, cayenne and egg well beaten,
add milk when hot, a little at a time, to the mixture, stirring all the
time. Cook until smooth and very creamy. Take from heat and add butter,
stirring well. Serve hot on slices of toast. The milk should be added
slowly. Toast bread on one side only. Pour rarebit on untoasted side.
CHEESE WAFERS
Mrs. Helen Armstrong
Beat the whites of two eggs very stiff; add pepper and salt; mix in
gently half a cup grated cheese; spread lightly over salted wafers.
Sprinkle with cheese and brown in moderate oven.
CHEESE BALLS
Mrs. Fred L. Kimmey
Whites of three eggs; one cup grated cheese; one tablespoonful flour;
pinch of salt and red pepper. Form into balls, roll in cracker crumbs
and fry in deep fat. This makes fifteen small balls.