Transcriber's Note: Bold text is surrounded by =equal signs= and italic
text is surrounded by _underscores_.
LOWNEY’S
COOK BOOK
_ILLUSTRATED IN COLORS_
A NEW GUIDE FOR THE HOUSEKEEPER, ESPECIALLY
INTENDED AS A FULL RECORD OF
DELICIOUS DISHES SUFFICIENT FOR ANY
WELL-TO-DO FAMILY, CLEAR ENOUGH FOR
THE BEGINNER, AND COMPLETE ENOUGH
FOR AMBITIOUS PROVIDERS
PREPARED AND REVISED BY
ONE OF THE MOST EXPERIENCED AND SUCCESSFUL TEACHERS OF
COOKING IN THE COUNTRY, AS THE LATEST FRUITS OF
PRACTICAL AND SCIENTIFIC KNOWLEDGE OF THE ART
MARIA WILLETT HOWARD
_REVISED EDITION_
PUBLISHED BY
THE WALTER M. LOWNEY CO.
486 HANOVER STREET, BOSTON
1908
COPYRIGHT, 1907, 1908,
BY THE WALTER M. LOWNEY CO.
BOSTON.
Norwood Press
J. S. Cushing Co.—Berwick & Smith Co.
Norwood, Mass., U.S.A.
PREFACE TO REVISED EDITION
WE are giving the public in this new edition eighteen admirable colored
plates on three inserts which show the two most common methods of
cutting beef, a chapter on economical dishes, one on Southern or Creole
dishes, and about fifty new receipts, in addition to the same superfine
cook book that has been received with so much favor.
It is our aim to improve the book in every way and keep it abreast
of the times. No one—not even the United States government—has ever
attempted such expensive illustrations of cuts of meat, and we believe
they will be appreciated by every one who has occasion to order
provisions.
The price of the book remains the same, and we are glad to furnish a
greatly improved cook book of increased cost as our recognition of the
friendly attitude of the great public toward our goods.
THE WALTER M. LOWNEY CO.
BOSTON.
INTRODUCTION
WE present this cook book with confidence that it brings up to date
the modern possibilities of the table. It is prepared by a woman who
has devoted her life to scientific and artistic cooking, and who has
recently been honored by appointment to full charge of the culinary
department of one of the most advanced colleges for self-supporting
women in the country. She speaks with knowledge and authority.
We hope the book will contribute something to the fine art of living
in many homes, making those homes the happier and more attractive for
the husband and children, and solving many a problem for brides and
beginners.
Thousands of our most valued customers cannot afford to prepare many
of these dishes very often for their tables. But there are special
occasions when we all feel that we can have the best for ourselves and
our guests. This book will stand the strain of such occasions.
There are hundreds of simple dishes here for all tastes, suitable for
all pocket-books. With this book as a guide, it will be possible for
any woman to live within her means and still have that infinite variety
on the table which means so much for appetite and health, which we all
wish for and which we wish for you all.
THE WALTER M. LOWNEY CO.
BOSTON.
CONTENTS
PART I
PAGE
VALUE OF FOOD TO THE BODY 3
METHODS OF COOKING 7
JUST HOW 10
CARVING 15
MARKETING 18
DINNERS AND LUNCHEONS 25
BUTLER’S DUTIES 31
GARNISHINGS 32
WEIGHTS AND MEASURES 33
PART II. RECEIPTS
CHAPTER
I. FIRST COURSE DISHES 37
II. SOUPS 42
III. FISH 69
IV. MEATS 82
V. VEGETABLES 103
VI. CEREALS 115
VII. EGGS 118
VIII. SAUCES FOR MEAT AND VEGETABLES 124
IX. ENTRÉES 134
X. BREAD 164
XI. SALADS 181
XII. SANDWICHES 197
XIII. DESSERTS 203
XIV. CAKE AND COOKIES; FROSTINGS AND FILLINGS 258
XV. FROZEN DISHES 293
XVI. BEVERAGES 306
XVII. FRUITS AND NUTS AND CANDY 313
XVIII. PRESERVING 318
XIX. CHAFING DISH DELICACIES 340
XX. COOKERY FOR THE SICK AND CONVALESCENT 349
XXI. CREOLE DISHES 360
XXII. ECONOMICAL RECEIPTS 372
BIBLIOGRAPHY 385
GLOSSARY 387
INDEX 389
PART I
VALUE OF FOOD TO THE BODY.
METHODS OF COOKING.
JUST HOW.
CARVING.
MARKETING.
DINNERS AND LUNCHEONS.
BUTLER’S DUTIES.
GARNISHING.
WEIGHTS AND MEASURES.
PART I
VALUE OF FOOD TO THE BODY
“FOOD is that which when taken into the body tends either to build
tissue or to yield energy.”
The chief offices of food are to build the material of the body, to
repair the waste which is continually going on and to yield heat to
keep the body warm.
Foods may be divided into tissue-building foods and fuel foods.
The tissue-building foods are such foods as milk, eggs, cheese, wheat,
meat and the legumes. The fuel foods are sugars and starches and fats
and oils.
In order to keep the body in a good condition a combination of the
tissue-building foods and the fuel foods is necessary, with a supply of
water to dissolve them. About 125 grams of tissue-building foods and
550 grams of the fuel foods is the amount required daily. A mixed diet,
therefore, is the ideal diet for the healthy adult.
The changing of the tissues and the assimilation of food are very rapid
in childhood and youth, so that the system demands at that time an
abundant supply of such foods as meat, milk and eggs. When middle age
is reached, the amount of such food should be decreased. Otherwise the
tax on the organs which take care of the wastes will be so great that
disease will follow.
Thus it is clear that people of different ages require different
combinations and amounts of food. The kinds of food required to nourish
the healthy body vary also with the sex, occupation and climate, as
well as with the age and peculiarities of the individual. In order
to judge of the relative value of food to the body it is necessary
to find out what percentage of each nutritive constituent the food
contains, how much energy it is capable of yielding, how much of the
food eaten is digested, how much is absorbed, and whether the nutritive
constituents are obtained at a reasonable cost.
Farmers’ Bulletin No. 23, published by the United States Department of
Agriculture, will be found interesting to those caring to study foods
from the above standpoints.
Mr. W. O. Atwater, Ph. D., writes in Farmers’ Bulletin No. 142, on
“Food and Food Economy,” the following table:—
NUTRITIVE INGREDIENTS (OR NUTRIENTS) OF FOOD
{_Edible_ portion } Water
{_e.g._, flesh of meat } { Protein
Food as purchased {yolk and white of eggs } Nutrients { Fats
contains: {wheat, flour, etc. } { Carbohydrates
{_Refuse._ { Mineral matters
{_e.g._, bones, entrails,
shell, bran, cellulose,
etc.
USES OF NUTRIENTS IN THE BODY
_Protein_ Forms tissue }
_e.g._, white (albumen) of eggs }
curd (casein) of milk } All serve as
lean meat } fuel to yield
gluten of wheat, etc. } energy in the
_Fats_ Are stored as fat } forms of heat
_e.g._, fat of meat, butter, olive oil } and muscular
oils of corn, wheat, etc. } power.
_Carbohydrates_ Transformed into }
_e.g._, sugar, starch, etc. fat }
_Mineral Matters_ (ash) Share in forming bone, assist in
_e.g._, phosphates of lime digestion, etc.
potash, soda, etc.
Thus foods have different functions. The proteid or nitrogenous foods
build up and repair the tissues; mineral matter and water are also
necessary for this purpose. The tissues of the body cannot be kept in
a healthy state unless _these_ constituents of food are taken into
the system regularly; only the proteid foods can repair the waste
of the living tissue. The proteid foods, together with the fats and
carbohydrates, may supply both power and heat for the body, but the
special functions of the carbohydrates and fats are to keep the body
warm and to supply energy.
The amount of proteid food required for a healthy adult is very
difficult to determine. It is safe to state that too much proteid
brings about undue strain upon the digestive apparatus, and that too
little proteid reduces the working equipment of the body. The amount
of fats and carbohydrates needed depend largely upon occupation and
climate. The proteid foods are many, and contain the same chemical
elements as the bodies which they are destined to feed; also they seem
to be more completely taken care of in the body than the carbohydrate
foods. Milk, cheese, eggs, meat, and fish are proteid foods. Of these
milk is regarded as a typical food, as it contains all the nutritive
constituents required by the body,—proteid, carbohydrates, fats,
mineral matter, and water,—but it does not contain these constituents
in the correct proportion. It is too rich in proteid and fat and too
poor in carbohydrate to be a perfect food. It is a perfect food for
the infant, because an excess of proteid and of fat is needed for the
growth of the child. For the healthy man about eight pints daily would
be required for complete nutrition. This, it is apparent, would be a
very bulky food, and the system would be burdened with too large a
proportion of water. Milk, on the other hand, is the cheapest source
of proteid. It is claimed that one quart of good milk is equivalent
in proteid to a pound of beefsteak, and that when combined with the
correct proportion of carbohydrate food it possesses great nutritive
and economic value. All of the proteid foods are deficient in starch,
so must be combined with carbohydrates to properly nourish the body.
According to Mr. Atwater the proteid foods are more completely digested
than the carbohydrates. This is probably because there is found in all
carbohydrate foods a large proportion of cellulose or indigestible
material enveloping the starch and sugar. The nutritive value of the
carbohydrate foods is large if the starch and sugar, of which they are
composed, can be separated from the cellulose. The normal diet is one
which contains proteid foods, carbohydrate foods, fatty foods, with the
correct proportion of mineral matter and sufficient water to moisten
them.
The proper diet depends largely upon the occupation. People of
sedentary habits and brain workers need more digestible food than the
day laborer—therefore, the necessity of mixed diets; but diets should
be varied as well as mixed, and the true housekeeper in planning meals
thinks what was served at the preceding meal.
The cheapest diet is that which yields the largest amount of nutriment
for the least expenditure of money. The most economical diet is that
which is cheapest and at the same time best adapted to the needs of the
user. The most expensive diet is not necessarily the most nutritious.
Every good housekeeper should know approximately the composition of
the various foodstuffs, and so be able to make proper combinations of
foods and substitutions when necessary. Hunger and thirst are provided
by nature as guides in the choice of food, and if the bodily conditions
are normal, these, as a rule, are safe guides to follow.
The nutritive value of many foods depends upon how they are cooked.
Many raw foods are indigestible, but these same foods cooked are
nutritious. The importance of proper cooking cannot be overestimated.
Cooking changes the food so that the digestive juices can take care of
it; cooking improves the flavor and the appearance, thus making the
food more appetizing; and cooking kills disease germs, parasites, and
other dangerous organisms.
Proper cooking and dainty serving make even cheap foods more palatable.
This stimulates the digestive juices; hence food should be made
appetizing in order to obtain the greatest nutritive value from it.
METHODS OF COOKING
Boiling
Boiling point is the temperature at which a fluid is converted into
vapor, with the phenomenon of ebullition. The boiling point of water
is 212 degrees Fahrenheit. In cooking, the term _boiling_ means the
cooking of food in a boiling liquid, and water is the liquid generally
used. Rapidly boiling water is no hotter than when the agitation is
less, but in some cases, as in the boiling of rice, violently boiling
water is recommended for the purpose of keeping the grains of rice
separated. The boiling point of water once reached can be held with a
moderate amount of heat.
Food is generally boiled by putting immediately into boiling water.
This sears the surface, and keeps in the juices; but if the water is
to be used for soups, gravies, and so forth, the food is put into cold
water and brought slowly to the boiling point. Salt is added to the
boiling water ordinarily when cooking food, as it tends to keep the
flavor in the food.
Roasting
Roasting, truly speaking, is cooking food before an open fire, so that
roasting is seldom accomplished in modern kitchens.
Baking
Baking is cooking food by dry heat in an inclosed oven. The oven should
be very hot when the food is first put in, then the heat reduced.
In baking meats, basting frequently with hot fat will drive the heat to
the center and make the meat juicy.
Stewing
Stewing is cooking food in water kept below the boiling point, and is
similar to simmering.
Fricasseeing
Fricasseeing is a combination of sautéing and simmering. The food is
first sautéd and then simmered until tender.
Steaming
Moist steaming is accomplished by placing the food in a perforated dish
over a kettle of boiling water and cooking until tender.
Dry steaming is accomplished by placing the food in the top of a double
boiler and keeping the water boiling in the lower part until the food
is cooked.
Simmering
Simmering is cooking in water at 185 degrees Fahrenheit or 27 degrees
below the point of boiling. This method of cooking is employed where
long, slow cooking is desired, as in making stews, soups and so forth;
also for cooking tough cuts of meat.
As a rule, in both boiling and simmering, the kettle should be tightly
covered.
Braising
Braising is a form of cooking generally adopted for cooking tough
meats. The food to be braised is placed in a kettle with a few slices
of salt pork, some vegetables, seasonings and a small amount of liquid,
either water or stock. The kettle is then covered closely and the food
cooked until tender. Braising is a long, slow process.
Frying
Frying is cooking food in hot fat, deep enough to cover the food.
Lard, olive oil, cottolene or drippings may be used. The fat should be
heated hot enough to brown a piece of bread a golden brown in forty
seconds for cooked food, and in sixty seconds for uncooked food.
There are various theories about the digestibility of fried food. The
latest seems to be that food properly fried and drained may not be
very indigestible. To prepare fat for frying, fill frying kettle one
half full, and heat gradually. Avoid frying too much at a time, as the
temperature will be reduced and the food much more liable to absorb
fat. Reheat fat after each frying. Drain the food on brown paper.
Sautéing
Sautéing is cooking food in a frying pan in a small amount of fat. Food
is less digestible cooked in this way than fried food.
Broiling
Broiling is cooking the food on a greased broiler before hot coals or
the gas flame. The broiler should be held very near the flame at first
to sear the surface of the food, and should be turned every ten seconds
for the first minute of cooking, and afterwards occasionally.
Pan Broiling
Pan broiling is cooking the food in a hissing-hot frying pan without
fat. It is employed where it is impossible to broil, and may be better
accomplished where two frying pans are used, and the food turned from
one to the other every ten seconds for the first minute and afterwards
occasionally, as in broiling.
JUST HOW
How to Crumb, Egg and Crumb
For crumbing, dried bread crumbs which have been pounded or rolled
until fine and then sifted are best. The bread may be broken in pieces
and dried in the oven or merely allowed to stand in the open air until
dried.
To prepare the egg, break into soup plate, beat until yolk and white
are well blended, season with salt and pepper, dilute with two
tablespoons cold water and use for dipping.
Food to be fried should be dried as much as possible, then dipped in
crumbs, then placed in the egg, and thoroughly covered with the egg,
then drained and dipped again in crumbs.
It is an economy of time to crumb all of the pieces to be fried,
then egg all, and when drained, to crumb all. This may be done in
the morning and the food fried when wanted. In this case, allow the
prepared food to stand in kitchen fifteen or twenty minutes before
frying. When fried always drain on brown paper.
How to bone Meat, Fish, Birds
Legs and loins of lamb and mutton are the meats ordinarily boned. The
butcher will do it; but if it must be done at home, wipe the meat, and
with a sharp knife scrape the meat from the bone, being careful not to
cut through the skin. Fish to be boned generally have the heads cut
off; then remove the flesh from one side of the backbone, and then from
the other.
To bone birds, chickens, or turkeys, select undrawn birds, with head
and feet left on. Remove pin feathers and singe. Draw tendons from
legs by making an incision just below the knee joint, and with a
strong skewer draw the tendons out one at a time. Loosen the skin near
the feet and cut off feet. Make an incision through the skin from
the neck to the tail, the entire length of the backbone. Scrape the
flesh from the bones until the shoulder blade is found, then continue
scraping around the wing joint. Scrape down the backbone to the thigh,
then around the second joint and leg, cutting tendinous portion when
necessary. When one side of backbone is boned, bone the other, then
remove flesh from breastbone, on either side of bird. When flesh is all
separated from bone, discard carcass, wipe flesh and skin, and arrange
in original shape. The birds may be seasoned and broiled; or stuffed,
sewed into shape and steamed. Small birds are generally prepared the
former way, and large birds the latter way.
How to clarify Fat
When through frying, add a pared potato, cut in slices, to the fat, and
let stand on back of range until potato has browned. Remove potato and
strain fat through a cheese cloth. Fat clarified in this way may be
used indefinitely.
How to clarify Melted Butter
Let melted butter stand in a dish on back of the range until the salt
has settled, then pour off butter, leaving sediment in the bottom of
the dish.
How to avoid the Burning of Fat
When fat is put on the range to heat for frying, put in a cube of
bread. If the fat is forgotten, the bread will burn first, and the
odor of the burned crumb will attract the attention. The burned flavor
cannot be removed from burned fat.
How to try out Suet
Cut the suet in small pieces, place in top of double boiler, cover, and
cook over hot water until all the fat is tried out; strain through a
cheese cloth. This can be done in the oven if the top of the range is
crowded.
How to Lard
Larding is accomplished by cutting strips of salt pork lengthwise with
the rind two inches long and one quarter inch wide, and with aid of the
larding needle drawing these pieces through the surface of the meat,
taking a stitch an inch long and a quarter inch deep.
How to test Fat for Frying
Heat the fat. When a blue smoke begins to appear, drop in a cube of
bread; if the bread browns a golden brown in forty seconds, the fat is
hot enough for any food which has previously been cooked. Uncooked food
requires a longer, slower frying; the cube of bread should brown in
sixty seconds for such food.
Food cooked in fat tested in this way should never soak fat if one is
careful to put a small enough quantity of food in at a time—not enough
to cool the fat.
How to make Croquettes
For meat croquettes, cold cooked meat should be freed from skin and
gristle, and cut quite fine, then mixed with a thick sauce to as soft
a consistency as it is possible to handle. Chill before shaping. For
vegetable croquettes the vegetables should be boiled, then mashed and
seasoned. Chill before shaping.
_To Shape._—Allow one rounding tablespoon of croquette mixture for each
croquette, roll into a round ball, roll ball in crumbs, then shape
either like a cylinder or pyramid; when all are perfect and uniform,
dip in egg, then in crumbs.
How to prepare Sweetbreads
Soak in cold water from the time they come from the market until used.
Drain, cover with two cups cold water, add four cloves, one and a half
teaspoons salt, two tablespoons vinegar or lemon juice, and a slice of
onion; simmer for one half hour, drain, cover with cold water, remove
tubes and membranes. Broil whole; or if for larding, dip in egg, wrap
in cheese cloth, and press under weight over night.
How to care for the Refrigerator
Select a large refrigerator, of simple construction and of
hardwood,—the lining of zinc or marble and the shelves of slate or
hardwood.
To keep the refrigerator clean, remove instantly any food spilled in
any of the compartments. Wash the ice compartment and food chambers at
least once a week with hot soapsuds, and for economy’s sake do this
when the ice is low. Pour boiling water down the waste pipe. Sal soda
dissolved in the water tends to keep every part sweet and clean.
Shelves and all portable parts, when washed and scalded, should be
placed in the sun to dry; if this is impossible, dry before a fire.
Keep a good supply of ice in the ice chamber; it is cheaper in the end.
Never keep the doors or covers of the refrigerator open unnecessarily
long; it wastes the ice.
A good refrigerator properly cared for should last at least twenty-five
years.
How to Caramelize
Place sugar in clean agate-ware frying pan, and stir continually until
the sugar becomes a golden brown sirup.
How to Poach
Place food to be poached in frying pan half filled with boiling salted
water. Cook below the boiling point from three to eight minutes.
How to cream Butter
Place butter in bowl, and mash against the sides of the bowl, with a
spoon, until of a creamy consistency.
How to cut and Fold
Pour mixture into bowl, and cut through and through mixture with a
spoon, then take up some of mixture in spoon, and turn spoon completely
over, and fold under mixture. Continue this process until mixture is
blended.
How to crease Frosting
When frosting is nearly cold, cut with a silver knife, wiping knife
after making each crease.
CARVING
To master the art of carving one must understand the anatomy of the
meat to be carved.
The carver should insist upon having a sharp knife, a large platter,
and sufficient space to move his arms.
Whole Fish
The carving of fish is extremely simple. Run the knife the whole length
of the back, then cut from the back to the middle of the fish; the
flesh may then be separated from the bone. When one side is served,
turn the fish over and carve the other side in the same way.
The center of the fish is considered the best, as it is the fattest
portion. The meat around the head and neck is decidedly gelatinous.
Medium-sized fish, like mackerel, salmon, trout, and so forth, are cut
through the bone, thus giving a piece of fish on either side of the
backbone for each serving.
Small fish are generally served so as to make four fillets,—two fillets
on either side of the backbone.
Beef
For carving roast beef, a long, broad-bladed knife is required. Always
cut across the grain of the meat; never with the grain.
The joint of beef known as the Porterhouse roast or sirloin roast
consists of the sirloin, the tenderloin, and the flank. The flank is
tough, and if roasted with the meat, is generally used for some made
dish, such as croquettes, or hashed meat on toast; it is seldom carved
at the table.
The _tenderloin_ and _sirloin_ must be carved across the grain. Cut
thin slices parallel to the ribs or at right angles with the backbone,
then cut close to the backbone, thus separating the slices. Rib roasts
are carved in the same way as the sirloin.
_Rolled ribs_ and round of beef are carved in round slices as thin as
possible, each slice having considerable fat mixed with the lean.
_Beefsteaks_ are carved across the grain.
_Sirloin Steak._—Cut slices at right angles to the vertebræ in both the
sirloin and the tenderloin, then separate.
Lamb and Mutton
_A leg of mutton_ is considered by many the most difficult piece of
meat to carve. If the hip bone is removed, the carving of this joint is
simple, but it is usually left in. Place the leg on the platter, with
the skin side next the platter. Carve from the hip bone across the leg;
these will be the largest slices, as they come from the part of the
joint which has the most meat. The portions near the knuckle are to be
carved in the same way; they will not be so rare as the thicker slices.
Chops may be cut from the upper part of the leg.
_Fore Quarter of Mutton or Lamb._—Remove the fore leg and the shoulder,
then separate the rib chops. Every part of the fore quarter of lamb is
sweet and tender, but the neck in the fore quarter of mutton should
be used only for stewing. In carving the shoulder of either lamb or
mutton, one must study the meat before cooking.
_The Saddle of Mutton._—There are several ways of carving this joint.
The fat, tenderloin and kidney should all be removed in one piece.
The most popular way is to cut long slices parallel with the backbone,
on the portion nearest the tail, and slices diagonally on the portion
nearest the neck.
_The Loin of Mutton._—Generally this joint is carved by merely
separating the chops, but it may be carved in the same manner as the
saddle of mutton.
Veal
_Fillet of Veal._—This cut is carved like the round of beef.
_Shoulder of Veal._—The shoulder is often boned and stuffed. In that
case, cut through the meat from side to side. If the bone is left in,
carve in the same manner as the shoulder of mutton.
_Loin of Veal._—-This cut is often stuffed, and the kidney is always
cooked with the meat. Carve the same as the sirloin of beef, in large,
thin slices.
Pork
_Pork Spareribs._—Serve one rib to each person.
_Loin of Pork._—Chops may be carved and served, or the roast may be
carved exactly like the sirloin of beef.
_Roast Ham._—Cut through the meat to the bone, using the portion
nearest the knuckle first. Ham should be cut in very thin slices.
_Tongue._—The small end of the tongue is inferior to the thicker
portion. Cut slices crosswise of the tongue and serve a slice from both
portions to each person.
_Roast Pig._—Place the head of the pig at the right hand of the carver.
Cut off the ears, then the head; cut the head in halves. Cut the whole
length of the backbone, dividing the creature in two pieces.
Cut off the leg of one half, then separate the shoulder from the body.
Carve the ribs and loin at right angles with the backbone. Cut the
other half in the same way. Young pig meat is very tender and the bones
are soft, so that carving is an easy matter.
Poultry and Game
_To carve Poultry._—Place the bird on the platter, with the head to
the left and the side toward the carver. Insert the fork across the
center of the breastbone. Remove the wing, then the leg, then the
side bone between leg and body. Cut slices from the breast, running
from breastbone to place from which wing was removed. Remove wishbone
by cutting from end of breast to the left of the wing joint. Make an
incision to the right of breastbone for removing stuffing.
Remove fork from breastbone and cut the leg in small portions. Serve a
slice of light and a slice of dark meat to each person.
Serve one side of bird before carving the other side.
_Broiled Chicken._—Cut through the breast and cut in halves at right
angles with the top of leg. But if birds are small, serve one to each
person.
_To carve a Duck._—Cut off the wing and the leg the same as for
poultry. Cut the breast meat parallel with the breastbone, beginning at
the side between the wing joint and the thigh.
_To carve a Goose._—Carve in the same manner as a roast duck, but cut
the leg in several portions.
_Grouse and Partridge._—These birds are carved like duck, although
sometimes the breast is separated from the bone and one half breast is
served to each person.
Pigeons, quails, and small birds are served whole and generally on
toast.
MARKETING
The term _marketing_ means to the ordinary housekeeper the buying of
meats and vegetables only, but the buying of all articles necessary for
housekeeping should be included under this head.
[Illustration: PLATE A SIDE OF BEEF BOSTON CUTS
1 NECK
2 CHUCK RIB
3 PRIME RIB
4 SIRLOIN
5 BACK OF RUMP
6 MIDDLE OF RUMP
7 FACE OF RUMP
8 AITCH BONE
9 ROUND
10 VEIN
11 HIND SHIN
12 FLANK
13 RATTLE RAND
14 BRISKET
15 FORE SHIN]
In order to market well the housekeeper must know what articles to buy
in quantity and when to buy to the best advantage.
It is much more economical proportionately to buy for a large family
than for a small one.
[Illustration: PLATE B BOSTON CUTS
SIRLOIN ROAST
A SIRLOIN
B TENDERLOIN
C FLANK
D KIDNEY SUET
TIP OF SIRLOIN
RIB ROAST
TIP OF SIRLOIN
MIDDLE CUT OF SIRLOIN]
Staple articles such as bread flour, rice, spices, and so forth, should
be bought in large quantities. Vegetables which keep well, such as
potatoes, squashes, turnips, and so forth, should be bought in the
early fall to last until spring, provided there is a cool, dark place
in which to keep them. Meats must necessarily be purchased as needed,
unless one has a large refrigerator in which to hang them.
Fish, with the exception of salt or smoked kinds, should be bought only
when absolutely fresh. Fruits such as apples and pears may be bought in
large quantities, but perishable fruits in small amounts only.
Beef
The beef creature is first divided into halves the length of the
backbone, then each half is separated into the fore quarter and the
hind quarter.
In the fore quarter we have in Boston markets—
Parts How Cooked
Brains Stewed or Scalloped
Tongue Boiled, Fresh or Corned
Neck Stewed
Sticking Piece Stewed or Baked
Five Chuck Ribs Roasted or Broiled
Five Prime Ribs Roasted
Fore Shin Stewed
Rattle Rand }
} Corned Boiled
Brisket }
In the hind quarter we have in Boston markets—
Parts How Cooked
Sirloin Roasted or Broiled
Rump Roasted or Broiled
Round Roasted or Broiled
Hind Shin Stewed
Flank Braised or Boiled
Tail Stewed for Soups
Other parts of the beef creature used as food are—
Parts How Cooked
Heart Braised
Liver Braised, Fried, Sautéd
Kidneys Sautéd, Braised, Stewed
Tripe Stewed, Broiled, Fried
Suet Sautéd and used for Frying
A side of beef weighs on the average about 450 pounds.
Beef when first cut is dark purple, but turns red on exposure to the
air. Good beef has a heavy layer of fat on the outside, which is
yellowish white and crumbly; the inside fat is white. Best quality beef
has a large percentage of fat and a small proportion of water.
Description of Cuts of Beef
In the Boston markets, the part marked (4) in the side of beef in Plate
A has three ribs left on and the whole piece is called the sirloin. It
is divided by the butcher into the tip which has one muscle only, the
middle and the first cut. The fillet or tenderloin of beef is found
just under the first rib. It begins in a small point and increases
in thickness as it runs back. It ends in an obtuse point at the hip
bone. It is always covered with a thick bed of suet and the kidneys
are embedded in this suet at the end near the ribs. Sirloin roasts are
considered by many the best roasts. They are expensive cuts as they
contain considerable bone, and in a large creature, a large amount of
tough flank, but as they are tender, juicy and of good flavor they are
popular pieces.
[Illustration: PLATE C BOSTON CUTS
SIRLOIN OR PORTERHOUSE STEAK
A SIRLOIN
B TENDERLOIN
C FLANK
AITCH BONE
ROUND OF BEEF
A TOP ROUND
B BOTTOM ROUND
C VEIN
D SHIN
BACK OF RUMP
FACE OF RUMP
MIDDLE CUT OF RUMP]
Porterhouse Steaks are sirloin steaks cut from the sirloin nearest the
rump; they always have a large piece of tenderloin. They are generally
a few cents per pound more than the sirloin without the tenderloin.
Sirloin Steaks are cut from all parts of the loin.
The rump joins the sirloin as shown in Plate A. The back of the
rump is the best piece for roasting as it contains no bone; it is more
economical than the sirloin roasts, but as the flavor is different it
is not so popular. The middle and face of the rump are both used for
roasts, but are less juicy and tender than the back. Both of these
pieces are often used for beef à la mode.
[Illustration: PLATE D SIDE OF BEEF NEW YORK CUTS
1 NECK
2 CHUCK
3 RIB ROAST
4 LOIN
5 RUMP
6 ROUND
7 BOTTOM OF ROUND
8 HIND SHIN
9 FLANK
10 PLATE
11 NAVEL
12 CROSS RIBS
13 BRISKET
14 CLOD
15 FORE SHIN]
Rump Steaks are cut _with_ the grain of the meat and _across_ the
grain; the former are tough and the latter are generally tender and
juicy; they are cut from the part marked (5) in Plate A. In the cross
cut rump steak there is a piece of tenderloin.
The aitch bone, number (8) in Plate A, contains a large proportion of
bone; if a large roast is cut, a portion of the rump and a part of the
round is included, so considering the price, which is as many cents per
pound as there are pounds, it is not an expensive piece as it can be
used for a roast one day and made into a stew the next.
The round of beef as shown in Plate C is divided into the top and the
bottom. The top is used for steaks and roasts. The first few slices
are quite tender. The third slice is the best for steak as it has only
one muscle. The farther down the leg the steak is cut the tougher it
becomes. The bottom of the round must necessarily be tough because of
the large number of tendons. It may be easily distinguished from the
top as it contains two muscles. It is used principally for making beef
tea or Hamburg Steak.
The vein is used for roasting or braising. The meat is usually stringy
but of very good flavor.
The hind shin is used only for stews or soup stock. The fore shin
contains less meat but is sometimes used for the same purposes as the
hind shin. The pieces marked 12, 13, 14 in Plate A are usually corned.
Number (3) in Plate A is the rib roast. It contains five ribs, the
first three ribs being the best part of the piece. Number (2) in Plate
A is the chuck rib piece. This contains the shoulder blade and is
consequently tough. It is best for stews or braising, although it may
be used for roasting. The bones are frequently removed and the piece
tied into a round roast, but at best it is tough although the flavor is
good. The neck is used principally for soup stock, stews and beef tea.
[Illustration: PLATE E NEW YORK CUTS
RUMP OF BEEF
LOIN OF BEEF]
If we consult Plate D representing the New York cuts of beef, we find
that the part marked (3) is called the Rib Piece. The thirteen ribs are
left in this piece. It takes in part of what is called Sirloin in the
Boston markets. In New York the ribs are cut much longer than in Boston
and the price per pound is less, but as this gives a tough portion of
the flank, the cost, in reality, is just as great. The part marked (4)
is the sirloin and is used both for roasts and steaks. When there is
a large piece of tenderloin on the steak it is called a Porterhouse
Steak, but when there is only a small piece of tenderloin it is called
Short Steak or Delmonico Steak. From this cut nearest the rump we get
the hip bone, the flat bone, and the round bone steaks. There are three
round bone steaks, which are generally rather inferior. The flat bone
steaks are also three in number and better than the round bone steaks.
The hip bone steaks are the best of these three and contain a small
piece of tenderloin. The rump (5) is divided into two pieces, one piece
having the hip bone and the other the backbone. It is generally corned.
The round furnishes meat for steaks, which are of excellent flavor, but
not very tender. It also makes a good piece for braising. The bottom
of the round is a much poorer cut, it contains so many muscles and
tendons. It is tough and so only suitable for stock or beef tea.
The Cross Ribs, number (12), make a good roasting piece. It is
economical as it is solid meat, and it is quite tender as the
muscles all run in one direction. The Shoulder Clod, number (14), has
tendons running in all directions; it is consequently tough. It is used
for Hamburg Steak or for any dishes which require long slow cooking.
Numbers 9, 10, 11 and 13 are used for corning and numbers 8 and 15 are
used for soup stock.
[Illustration: PLATE F BOSTON CUTS
LEG OF LAMB
RIB AND LOIN CHOPS
A RIB CHOPS
B LOIN CHOPS
SIDE OF LAMB
FOREQUARTER OF LAMB]
Lamb and Mutton
Lamb and mutton are divided into halves, or “sides,” by cutting the
entire length of the backbone the same as beef.
The fore quarter is divided into the—
Parts How Cooked
Shoulder Boiled, Steamed, Roasted
Neck Stewed, Braised
The hind quarter is divided into the—
Parts How Cooked
Leg Roasted, Braised, Boiled
Loin Roasted, Broiled
Saddle Roasted
The best lamb is from a creature eight to twelve weeks old. Lamb may
always be distinguished from mutton by the inner redness of the bone.
Mutton should have a large amount of white hard fat, and the flesh
should be fine-grained and pink to red in color.
The strong mutton flavor may be lessened by removing the pink outer
skin, and also by taking off the caul before cooking the leg.
Veal
Veal is cut similarly to lamb.
The fore quarter is divided into—
Parts How Cooked
Head Boiled
Breast Stewed
Shoulder Stewed or Roasted
Ribs Stewed or Roasted
Neck Stewed
The hind quarter is divided into—
Parts How Cooked
Loin Stewed, Sautéd, Roasted, Broiled
Leg Stewed, Sautéd, Roasted
Other parts of the veal creature used as food—
Parts How Cooked
Tongue Boiled, Braised
Brains Stewed, Scalloped
Heart Baked, Braised
Liver Broiled, Sautéd
Kidneys Boiled, Stewed
Sweetbreads Stewed, Sautéd, Fried
The best veal is from a calf six to twelve weeks old. The meat should
be pinkish white, fine-grained, and tender, and there should be a large
amount of fine white fat on the legs and around the kidneys.
Pork
Fresh pork is not so popular a meat as corned or salted, although
fresh pork from a pig which has been carefully fed before killing is a
delicate meat.
The upper part of the fore legs, or the shoulders, and the upper parts
of the hind legs, or the hams, are salted and smoked. The sides of the
pork creature are salted and smoked for bacon.
The fat is removed from the loin and ribs, and these are sold for
roasts or chops; the fat is pickled and used for salt pork.
The head is used for making souse and cheese.
The feet are sold fresh or pickled.
The brains, livers, and kidneys are also used the same as those of
beef.
Poultry and Game
Poultry includes all domestic birds.
In buying poultry, select birds which have been freshly killed and
hand-picked.
Pin feathers are found on young birds, and hairs on older birds. The
birds should be short and plump, with considerable meat on the breast,
fat, but not too fat.
Young birds have the cartilage at the end of the breastbone soft and
pliable.
For roasting, buy poultry from three months to a year old. For
braising, stewing, and slower methods of cooking, buy older birds, as
they contain a larger proportion of meat than the younger birds.
Game includes animals that are hunted in field or forest.
Venison is cut like mutton. The meat is much darker than beef meat, and
the fat is whiter; it is cooked in the same ways as mutton.
Birds are sold with the feathers on, but have the market man remove
them. All game is expensive, and so is a delicacy. In buying game, that
which has hung three weeks or more is considered best.
DINNERS AND LUNCHEONS
The Formal Dinner
A formal dinner generally consists of ten courses, but may be eight or
twelve. In order to have one harmonious whole, the different courses
must blend well with each other. Avoid repetition; if oysters appear
in the first course, they must not appear again. Observe these two
points particularly in arranging the table: first, have the table
linen immaculate and without folds; and second, arrange the covers with
mathematical exactness.
The table may be square, oblong, or round; it must be covered with a
soft pad, and then with the tablecloth, which should hang over the
sides of the table at least one quarter of a yard on every side.
The selection of guests for a formal dinner is extremely important, and
the seating at the table so that all are congenial takes some time to
plan. Name cards should be placed at each cover. Each gentleman should
be given a card, on entering the dressing room, with the name of the
lady whom he is to escort to the dining room, and the letters R or L,
also on the card, indicating to the right or left of the hostess.
When dinner is announced, the host with the guest of honor leads the
way to the dining room, followed by the other men with their ladies,
and the hostess with the gentleman of honor brings up the rear. The
guests all stand behind their chairs until the hostess makes a move to
be seated; then the men push up the chairs for the ladies, each lady
seating herself from the left of her chair.
_The decoration_ of the table should be simple and low in design and in
the center of the table. A small flower may also be placed at the right
of each cover. Of course the colors of the flowers must harmonize with
the china, but otherwise individual taste should be exercised.
_The illumination_ of the table is most important. If candles are used,
they must be so arranged as not to interfere with the guests, and the
shades so placed that they will slip down as the candle burns. If
candle light is insufficient, try if possible to have the lights come
from the side rather than from above.
_The Cover._—The place for each guest and the necessary plate, silver,
glasses, knives, and napkin is called the cover.
_Arrangement of Cover._—Allow twenty inches for every person. Place
a ten-inch service plate, having decorations, right side up, in the
center of this space, and one and one half inches from the edge of the
table.
Arrange knives, edges toward plate, in the order in which they will
be needed, beginning at the right. At the right of knives, place soup
spoon, bowl up; at the right of soup spoon, the oyster fork, with tines
up; the other forks, with tines up, at the left of the plate, in the
order in which they will be needed, beginning with the extreme left.
If there are too many courses to admit of all the silver being put on
at once, extra silver may be placed at each cover just before serving
the course requiring it.
The glass for water should be placed just above the center of the
plate, to the right, the wineglasses to the right of the water glass,
in the order in which they are to be used. Place the napkins either to
the left of the forks, or over service plate. They should be so folded
as to hold a bread stick or dinner roll.
_The name card_ is generally placed on top of the napkin or over the
plate.
_Serving the Formal Dinner._—The dinner maybe served from the butler’s
pantry, having each course arranged on individual plates, and placed by
the waitress, on the right side of the guest, with the right hand, and
anything which is to be served with the course, passed on a tray to the
left of the guest and low enough and sufficiently near to the guest, to
be easily taken with the right hand. Served in this way, there is less
interruption to conversation.
Or each dish may be so arranged on a platter or serving dish on a
tray that the guest may easily serve himself. Served in this way, the
waitress places plates before each guest before passing the courses.
At present the service plate is quite universally used; that is, the
space in front of the guest is always occupied with a plate. When
the waitress removes the course plate with the left hand, she places
another plate with the right hand. In this way of serving, the tray,
if used at all, is only used when the food is passed, not for removing
dishes.
_Removal of Courses._—When every one has finished, the waitress removes
one plate at a time, beginning with the hostess or with the guest at
the right of the hostess.
Before the dessert, everything not needed for this course should
be removed from the table; if there are crumbs, they should be
carefully brushed with a napkin on to a plate or tray. After this
is accomplished, place the dessert dishes from the right. While the
dessert is being eaten, the finger bowl, filled one third full of tepid
water, with a slice of lemon or a geranium leaf or a flower in it, set
on a doily on a plate, may be placed in front of and above the dessert
plate. When the dessert plate is removed, the finger bowl is moved into
the space. If fruit follows the dessert, the guest removes the finger
bowl and doily from the plate and uses that plate for the fruit.
If coffee is served in the dining room, the finger bowls are not placed
until after the coffee, but coffee is usually served in the drawing
room.
_Order of Service._—The guests on the right of the host and hostess are
served first in the first course, in the second course the guests on
the left, in the third course the second guest on the right of the host
and hostess, and so on in rotation, so that no guest is served twice
first. Some hostesses insist upon being served first. If the different
courses are passed rather than served from the butler’s pantry, this
may be a good plan, but otherwise there seems to be no reason for it.
MENU FOR A FORMAL DINNER
First Course
Oysters or Clams in Shells Brown Bread Sandwiches
Second Course
Consommé Croûtons
Third Course
Broiled Trout—Maître d’hôtel Butter
Cucumbers
Fourth Course
Croquettes or Sweetbreads
Fifth Course
Saddle of Mutton Currant Jelly Potatoes
Peas in Fontage Cups
Sixth Course
Punch
Seventh Course
Broiled Quail with Chestnut Purée Tomato Salad
Eighth Course
Bombe Glacé Sponge Cake
Ninth Course
Fruit and Bonbons
Tenth Course
Black Coffee
Salted almonds and bonbons to be on the table all the time.
Celery to be passed with oysters.
Radishes or olives to be passed with fish course.
When and How to serve Wines
Sauterne slightly cold with oysters.
Sherry slightly cold with soup.
Rhine Wine not very cold with fish.
Claret slightly cold with entrées.
Champagne very cold with poultry and meats.
Burgundy a little warm with game.
Burgundy and Champagne with salads.
Port Wine or Madeira temperature of wine cellar with desserts.
Cordials and brandies with coffee.
Courses
_First Course._—Appetizers, cold hors-d’œuvres, eaten preliminary to
the dinner, supposed to stimulate the flow of the digestive juices and
create an appetite.
_Second Course._—Oysters or Shellfish. Salt, pepper, cayenne, Tabasco
sauce, and tiny brown-bread sandwiches are passed with this course.
_Third Course._—A Clear Soup. Hors-d’œuvres, such as celery, olives,
radishes, or pimolas are passed with this course.
_Fourth Course._—Fish, boiled, fried, or baked; sometimes potatoes, and
generally cucumbers or tomatoes dressed, are served.
_Fifth Course._—Entrées.
_Sixth Course._—The Meat Course, one vegetable besides the potato.
_Seventh Course._—Frozen Punches or Cheese Dishes.
_Eighth Course._—Game or Poultry and Salad.
_Ninth Course._—Hot Desserts or Cold Desserts.
_Tenth Course._—Frozen Desserts, Cakes, and Preserves may be passed
with this course.
_Eleventh Course._—Fruits.
_Twelfth Course._—Coffee and Liqueurs.
The Informal Dinner
The hostess serves the soup, and the host the fish and the roast.
Vegetables, sauces, and entrées are served from the side.
Either the host or hostess makes the salad, and the hostess serves the
dessert and the coffee.
The cover is arranged the same as for the Formal Dinner.
The Formal Luncheon
The table may be covered or bare. If bare, use doilies for plates and
glasses.
The arrangement of the cover is the same as for the Formal Dinner.
Lighter dishes are served for luncheon than for dinner; entrées take
the place of the roast.
Soup or bouillon is served in cups. Fruit may be served for the first
course instead of canapés.
The hostess sometimes serves the salad and the coffee, but it is better
to have all serving from the side.
The Formal Breakfast
This really is the same as the Formal Luncheon except that men are
invited with the ladies, and coffee is served throughout the meal.
The Informal Luncheon
Like the Informal Dinner except that the roasts are omitted.
When luncheon is announced, the first course may be on the table, and
the dishes required for the remaining courses arranged on the side
table.
Seldom more than three courses are served.
Tea, coffee, or cocoa are served throughout the meal.
BUTLER’S DUTIES
A butler is generally given full charge of the dining room, as well as
of the other men servants.
He waits on the table at breakfast, usually alone; but if the family is
large or there are guests present, he may be assisted.
He directs the washing of dishes and the cleaning of the silver. He
prepares the salad. He attends to the bell, to the fires, to the
lighting of the house. He makes and serves afternoon tea and sets the
table for dinner.
He announces all the meals, serves the dinner, does all the carving.
If he is assisted, he serves the principal dishes, and the assistant
serves the vegetables and sauces.
He is responsible for the safety of the silver, for the arrangement
of the flowers and fruits, and for the proper serving of the wines.
He has full charge of all refreshments served in the evening and is
responsible for the locking of the house at night.
He alternates with the footman or waitress in answering the bell in the
evening.
GARNISHINGS
It has been said that “what appeals to the eye generally appeals to the
palate.”
Use care and taste in serving; dainty service will make the simplest
food most attractive.
Never allow any food which looks unsightly to be served. Toasted bread,
burned on one side, may take away the appetite, but toasted a golden
brown on both sides, with crusts cut off and then cut in strips and
served in between the folds of a fresh doily, will appeal to the most
fastidious.
Parsley is always used to garnish meats. Meats should be skewered into
shapely pieces before being cooked, and served on dishes to display
them well.
Steaks and chops should be trimmed before cooking, then broiled evenly
on all sides—never burned.
Rib chops should be garnished with chop frills.
Slices of lemon, hard-cooked eggs cut in strips, chopped pickles, and
parsley are used for garnishing fish.
Cold sweet dishes are garnished mostly with jellies cut in cubes, and
candied fruits, red cherries, and angelica being the most popular.
Nuts and raisins are also used.
Ice creams are garnished with meringues and spun sugar.
Cakes are garnished with nuts and plain and fancy frostings put through
a pastry bag and tube.
Whatever garnishing is used, avoid overdoing the matter; the simplest
is always the most attractive.
WEIGHTS AND MEASURES
4 gills make 1 pint
2 pints make 1 quart
4 quarts make 1 gallon
1 measuring cup = 2 gills
4 measuring cups = 1 quart
2 measuring cups = 1 pint
All measures in this book are level.
To measure a spoonful of dry material fill spoon and level off with a
knife.
One half spoonful is measured by cutting one spoonful through
lengthwise.
Table of Measures
3 teaspoons = 1 tablespoon
4 tablespoons = ¼ cup
2 tablespoons butter = 1 ounce
1 cup solid butter = ½ pound
2 cups flour = ½ pound
9 large eggs = 1 pound
Table of Proportions
1 cup liquid to 3 cups flour for bread
1 cup liquid to 2 cups flour for muffins
1 cup liquid to 1 cup flour for batters
1 teaspoon soda to 1 pint sour milk
1 teaspoon soda to 1 cup molasses
¼ teaspoon salt to 4 cups custard
2 teaspoons salt to 4 cups water
¼ teaspoon salt to 1 cup white sauce
⅛ teaspoon pepper to 1 cup white sauce.
PART II
RECEIPTS
PART II
CHAPTER I
FIRST-COURSE DISHES
Canapés
Canapés are made from white, graham, and brown bread, sliced very thin
and cut in various shapes. They may be dipped in melted butter, toasted
or fried. The slices may be covered with any of the following mixtures.
Served hot or cold.
Anchovy Canapés
Cut bread in slices one quarter inch thick, cut in circles, dip in
melted butter, sprinkle with salt and cayenne, spread with anchovy
paste, and sprinkle with a few drops of lemon juice.
Caviare Canapés
Cut bread in quarter-inch slices, cut slices four inches long and two
inches wide. Fry in deep fat, or toast. Spread toast with caviare
paste, sprinkle with a few drops of lemon juice and paprika. Garnish
with finely chopped green or red pepper.
Cheese Canapés
Cut bread in quarter-inch slices, spread lightly with French mustard,
sprinkle with grated cheese and finely chopped olives. Or brown in oven
before sprinkling with olives.
Crab Canapés
Cut bread in slices one quarter inch thick, three inches long, and one
inch and a half wide. Spread with butter and brown in oven. Mix one cup
chopped crab meat, one tablespoon lemon juice, two drops Tabasco, one
half teaspoon salt, a few drops of onion juice, and two tablespoons
olive oil. Mark the bread diagonally in four sections and spread them
alternately with melted cheese and crab mixture. Separate sections with
finely chopped pimento.
Bacon Canapés
Cut bread in triangles one fourth inch thick, sauté in bacon fat.
Spread with French mustard, cover with cooked bacon finely chopped, and
sprinkle with finely chopped pimolas.
Ham Canapés
Cut bread in slices one quarter inch thick, then in circles. Sauté in
butter. Spread with finely chopped ham mixed to a paste with creamed
butter and seasoned highly. Sprinkle with finely chopped, hard-cooked
eggs.
Lobster Canapés
Cut bread in one-fourth-inch slices; shape with doughnut cutter. Cream
two tablespoons butter, add one cup finely chopped lobster meat, one
teaspoon mustard, few drops Worcestershire sauce, few grains cayenne,
and six olives finely chopped. Sauté bread in butter and spread with
above mixture.
Salmon Canapés
Shape bread, cut one fourth inch thick, with a cooky cutter. Spread
with butter and brown in the oven. Arrange around the outer edge of the
circle finely chopped truffles. Next finely chopped white of egg. Next
yolk of egg which has been pressed through a sieve. Then finely flaked
salmon. Garnish salmon with a small sprig of parsley.
Just before serving pour over a few drops of olive oil or place a
teaspoonful of mayonnaise on the salmon.
Sardine Canapés
Cut brown bread in circles, spread with butter, and heat in the oven.
Pound sardines to a paste, add an equal amount of finely chopped,
hard-cooked eggs, season with lemon juice and Worcestershire sauce.
Spread on brown bread. Garnish each canapé in the center with a circle
of hard-cooked white of egg capped with a teaspoonful hard-cooked yolk.
Tomato and Cucumber Canapés
Fry circles of bread in deep fat. Fry slices of tomato in deep fat.
Place one slice of tomato on each circle of bread. Sprinkle with
salt and pepper. Garnish each slice with one slice of cucumber and
hard-cooked white of egg cut in shape of petal, to represent a daisy.
Nut and Olive Canapés
Cut bread in crescents. Fry in deep fat. Mix equal quantities of
chopped nuts and olives, with enough mayonnaise dressing to spread.
Spread on fried bread, and garnish with small diamonds of pimentoes.
Tongue Canapés
Toast triangles of graham bread, spread with butter. Cut slices of
cooked tongue in small pieces, mix with creamed butter to a paste, add
two tablespoons capers to each half cup of tongue. Spread on bread.
Sprinkle with salt and cayenne, and garnish with chopped water cress.
Clam Cocktail
1 pint small clams
2 tablespoons Worcestershire Sauce
2 tablespoons vinegar
3 tablespoons lemon juice
1 tablespoon tomato catsup
1 tablespoon horse-radish
1 teaspoon salt
few grains cayenne
few drops Tabasco
Place clams in shallow dish after removing the black parts. Mix other
ingredients. Pour over clams, and let stand for several hours. Serve
ice cold in small glasses, as a first course.
The clams may be mixed with the sauce and served in halves of grape
fruit, in lemon shells, or tomato cups. Set on a bed of ice.
Oyster Cocktail
Follow receipt for Clam Cocktail, using one pint small oysters drained
from their liquor in place of clams.
Shrimp Cocktail
Substitute one pint shrimps for clams, and proceed as for Clam Cocktail.
Lobster Cocktail
meat from 2-pound lobster
2 tablespoons sherry wine
2 tablespoons tomato catsup
1 tablespoon horse-radish
1 teaspoon salt
few grains cayenne
1 tablespoon chopped olives
1 tablespoon lemon juice
Cut lobster meat in small pieces and place in shallow dish. Mix other
ingredients. Pour over lobster meat and let stand one hour. Serve ice
cold in cocktail glasses; just before sending to table sprinkle with
powdered lobster coral.
Oysters on Half Shell
30 oysters in the shell
6 teaspoons grated horse-radish
¼ teaspoon salt
cayenne
3 lemons cut in halves
6 teaspoons vinegar
1 tablespoon tomato catsup
paprika
parsley
Open oysters; loosen. Serve in shell on bed of ice, having the small
ends of the shell point toward the center of the dish. Wash lemons,
cut in halves, remove seeds, and serve one half in the center of each
plate. Garnish with parsley. Mix horseradish, salt, vinegar, and tomato
catsup, seasoned with paprika and cayenne. Serve in small glass dish
and pass to each person.
Clams on Half Shell
Follow receipt for Oysters on Half Shell, substituting clams.