Produced by David Edwards, Emmy and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive)
Transcriber's Note: Please note that this book was published decades ago
and nutritional opinion has changed in some ways. In particular, people
are now generally advised not to eat raw eggs. Please use caution when
following these recipes.
[Illustration: Cover]
_Fifty-Two_
SUNDAY
DINNERS
_A Book
of Recipes_
Arranged on a unique plan, combining helpful
suggestions for appetizing, well-balanced menus,
with all the newest ideas and latest discoveries
in the preparation of tasty, wholesome cookery
[Illustration]
_Written and Compiled by_
MRS. ELIZABETH O. HILLER
Founder and Principal of the Chicago Domestic
Science School, and a noted writer and
lecturer on culinary subjects
_Published by_
THE N. K. FAIRBANK COMPANY
CHICAGO NEW YORK ST. LOUIS
NEW ORLEANS MONTREAL
Copyrighted 1913, by The N. K. Fairbank Company
_And the passage of years shall not dim in the least
The glory and joy of our Sabbath-day feast._
--_Eugene Field_
PRICE, $1.00
INTRODUCTION
TO the modern wide-awake, twentieth-century woman efficiency in
household matters is quite as much a problem as efficiency in business
is to the captains of industry.
How to make pure food, better food and to economize on the cost of same
is just now taxing the attention and ingenuity of domestic science
teachers and food experts generally. The average housewife is intensely
interested in the result of these findings, and must keep in touch with
them to keep up with the times and run her home in an intelligent and
economical as well as healthful routine.
The eternal feminine question is, "What shall we have for dinner
to-day?" It is not always the easiest thing in the world to think of a
seasonable menu, nor to determine just the right combination that will
furnish a meal appetizing and well-balanced in food values. Furthermore,
both the expense and the amount of work entailed in preparation must be
considered.
This Cook Book is especially designed to meet just that pressing daily
need of the housewife. It presents for her guidance a menu for every
Sunday dinner in the year; it suggests dishes which are seasonable as
well as practical; it tells in a simple, intelligent manner just how
these dishes can be made in the most wholesome and economical form; and
the recipes have all been especially made for this book and tested by
that eminent expert, Mrs. Elizabeth O. Hiller.
The title of "52 Sunday Dinners" has been given the book because Sunday
dinners as a rule are a little more elaborate than the other dinners of
the week, but from these menus may be gleaned helpful hints for daily
use.
While climatic conditions differ somewhat in various sections of the
country, we have tried to approximate the general average, so that the
suggestions might be as valuable to the housewife in New England as to
the housewife in the West or South, or vice versa.
Simplicity, economy and wholesomeness have been given preferred
attention in the preparation of these recipes, many of which are here
presented for the first time.
In the interest of health and economy a number of the recipes suggest
the use of Cottolene--a frying and shortening medium of unquestioned
purity--in place of butter or lard. Cottolene is a vegetable shortening,
pure in source and manufactured amid cleanly favorable surroundings. It
is no new, untried experiment, having been used by domestic science
experts and thousands of housewives for nearly twenty years; to them
Cottolene for shortening and frying is "equal to butter at half the
price, better and more healthful than lard--and more economical than
either." We, therefore, offer no apologies for the small proportion of
recipes specifying the use of Cottolene, and suggest that a trial will
convince any housewife that Cottolene makes better food than either
butter or lard, and is preferable from the standpoints of efficiency,
economy and healthfulness.
We commend this book to your critical inspection and test, believing you
will find it convenient, helpful, unique and pointing the way to better
and more economical living.
THE N. K. FAIRBANK COMPANY.
For All Shortening and Frying Use COTTOLENE
YEARS ago nothing but butter or lard were used for shortening and
frying; to-day the visible supply of these two products is insufficient
to supply the demand, taking into consideration the amount of butter
required for table use. Furthermore, as the demand increased it outgrew
the supply of butter and lard, with the result that prices were
materially advanced; and, incidentally, the quality has been lowered.
Naturally, under such conditions scores of substitutes have been offered
as shortening and frying mediums--some meritorious, but mostly inferior.
Cottolene is not offered the housewife as a cheap imitation of either
butter or lard, but as a vegetable product which is superior to either
for cooking purposes. Because it happens to be about half the price of
butter, or less, is but an additional reason, from a purely economical
standpoint, for its use. The main argument for the use of Cottolene is
the purity of its ingredients and the wholesomeness of the food prepared
with it.
There isn't an ounce of hog fat in Cottolene, and from cottonfield to
kitchen human hands never touch the product. It is pure and absolutely
free from taint or contamination from source to consumer. Packed in our
patent, air-tight tin pails, Cottolene reaches you as fresh as the day
it was made. Lard and butter are sold in bulk, and do not have this
protection.
Cottolene is always uniform in quality, and because of its freedom from
moisture it goes one-third farther than butter or lard, both of which
contain about 20% of water. It is much more economical than lard; about
50% more so than butter.
Cottolene contains no salt, and is richer in shortening properties than
either butter or lard. Two-thirds of a pound of Cottolene will give
better results than a pound of either butter or lard.
Because Cottolene is made from sweet and pure oils, refined by our own
special process, it makes food more digestible. Its use insures light,
flaky pie-crust; it makes deliciously crisp, tender doughnuts; for
cake-making it creams up beautifully and gives results equal to the best
cooking butter; muffins, fritters, shortcake and all other pastry are
best when made with Cottolene; it makes food light and rich, but never
greasy. Cottolene heats to a higher temperature than butter or lard, and
cooks so quickly the fat has no chance to soak in.
You can fry fish in Cottolene and use the remaining fat for frying
potatoes or other food. The odor of fish will not be imparted to the
other food fried in the fat. Cottolene is just as pure and healthful as
olive oil, and is unqualifiedly recommended by leading physicians,
domestic science authorities and culinary experts as wholesome,
digestible and economical. The use of Cottolene in your frying and
shortening will both save you money and give you better results.
HOW TO USE COTTOLENE
The General Care of Cottolene
Exercise the same care and judgment with Cottolene as you would with
butter, lard or olive oil; keep it in a moderately cool place when not
in use, just as you would butter--so that its best qualities may be
preserved.
Moreover, just because you occasionally buy strong butter or rancid lard
which your grocer has kept in too warm a place, you do not denounce all
butter or lard and give up their use; neither would it be fair to
condemn Cottolene simply because your grocer may not have kept it
properly. No fat will keep sweet indefinitely without proper care.
The Use of Cottolene for Shortening
Of course, the recipes in this book indicate the exact amount of
Cottolene to be used. In your other recipes, however, a general, _and
important_, rule for the use of Cottolene is:
=Use one-third less Cottolene than the amount of butter or lard given in
your recipe.=
For cake-baking, cream the Cottolene as you would butter, adding a
little salt; _Cottolene contains no salt_. For other pastry handle
exactly the same as directed for either butter or lard, using one-third
less.
The Use of Cottolene in Frying
In _sautéing_, _browning_ or "_shallow frying_" (as it is sometimes
called) use only enough Cottolene to grease the pan. The Cottolene
should be put into the pan _while cold_ and, after the bottom of the pan
is once covered with the melted Cottolene, more can be added as desired.
Add more fat when you turn the food.
Cottolene can be heated to a much higher temperature without burning
than either butter or lard, but--unless allowed to heat gradually--the
Cottolene may burn and throw out an odor, just as would any other
cooking-fat.
For _deep frying_, have Cottolene at least deep enough to cover, or
float, the article being fried, heating slowly. For uncooked mixtures,
such as doughnuts, fritters, etc., test with one-inch cubes of stale
bread. The cubes of bread should brown a golden brown in one minute; or
test with a bit of dough, which should rise at once to the top with some
sputtering. Make this test always,--never trust your eye. The fat should
be kept at an even temperature. For cooked mixtures, such as croquettes,
fish balls, etc., the cube of bread should brown a golden brown in 40
seconds.
Uncooked fish and meat are better when covered with bread crumbs, to
keep the crisp crust desired in frying food (see note on Egging and
Crumbing under Culinary Hints, Page 12). The fat should be hot at first,
that it may not penetrate; then reduce the heat, that the food may cook
till done, without burning.
Crumbed food is usually arranged in a croquette basket before placing it
in the hot fat. This prevents the food from moving about, which
sometimes causes the crust to loosen from the food, allowing it to
absorb the fat.
Never let the fat heat to smoking point, for then it is burning hot, and
the food will burn on the outside while the inside remains raw and
uncooked. Cook only three or four pieces at once, for more will chill
the fat and prevent perfect frying.
After the food has been cooked by this frying method it should be
carefully removed at once from the fat and drained on brown paper.
Care of Cottolene After Frying
After the frying is done, the fat should be allowed to stand in a cool
place to permit any sediment to settle. When cool, pour the fat
carefully through a double fold of cheesecloth, or through a fine
strainer. It is then ready for use.
Cottolene does not retain the taste or odor from any article whatever
that may be fried in it, and it may be used over and over again. You may
from time to time, add fresh Cottolene to it as your quantity
diminishes, but the frying qualities of the Cottolene are not affected
by the shrinkage of the fat.
What Noted Cooking Experts Think of Cottolene.
THE high regard in which Cottolene is held by all those who have made a
careful study of food preparation and food values is conclusively shown
by the following testimonials received from famous authorities on
Domestic Science:
Mrs. Sarah Tyson Rorer
Principal Philadelphia Cooking School and Culinary Editor "The Ladies'
Home Journal."
"_I use Cottolene in every and all the ways that
one would use lard, also in the preparation of
sweet cakes. I consider it an important frying
medium and a much more healthful product than
lard._"
* * * * *
Marion Harland
Author of the famous "Marion Harland Cook Book."
"_Many years ago I discontinued the use of lard in
my kitchen and substituted for it--as an
experiment--Cottolene, then comparatively a new
product. Since my first trial of it I can truly
say that it has given complete satisfaction,
whether it is used alone, as 'shortening,' or in
combination with butter in pastry, biscuit, etc.,
or in frying. I honestly believe it to be the very
best thing of its kind ever offered to the
American housekeeper._"
* * * * *
Mrs. Janet M. Hill
Editor "Boston Cooking School Magazine."
"_For several years I have used Cottolene in my
own kitchen and find it very satisfactory. I am
glad to commend it._"
* * * * *
Miss Jennie Underwood
Superintendent The New York Cooking School.
"_We have used Cottolene for some time in our
classes here and are more than pleased with the
results, all agreeing that it is a very valuable
article. As a shortening agent in pastry, biscuit,
etc., it has proved all that you claim for it, and
as a frying agent it is entirely satisfactory._"
* * * * *
Miss Mary Arline Zurhorst
Principal National School Domestic Arts and Science, Washington, D. C.
"_Not only have we found Cottolene invaluable as a
frying agent, no matter how delicate the
composition of the article to be cooked, but also
as a substitute for the shortening in pastries and
sweets it has no equal._"
* * * * *
These are but a few. Other well known authorities who have tested
Cottolene and recommend its use are:
Mrs. F. A. Benson
Mrs. Emma P. Ewing
and Mrs. Christine Terhune Herrick
Eminent Physicians Endorse the Wholesomeness of Cottolene
NINE-TENTHS of all human ailments are due primarily to indigestion or
are aggravated because of it. The chief cause of indigestion is food
prepared with lard. The following are but brief extracts from letters
received, showing the high esteem in which Cottolene is regarded as a
cooking medium by physicians ranking among the highest in the
profession.
J. Hobart Egbert, A. M., M. D., Ph. D.
From an article in the "Medical Summary," entitled, "Available Facts for
Consumptives and Others with Wasting Diseases."
"_In cooking food, we would recommend the
preparation known as 'Cottolene,' a wholesome
combination of fresh beef suet and purest
cottonseed oil. This preparation is both
economical and convenient, free from adulteration
and impurities, and dietetic experiments
conclusively show that incorporated in food it
yields to the body available nourishment._"
* * * * *
R. Ogden Doremus, M. D., LL. D.
Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue
Hospital Medical College, New York.
"_As a substitute for lard, which is its purpose,
Cottolene possesses all the desirable qualities of
lard without having the objectionable features
inherent in all products obtained from swine._"
* * * * *
Dr. James Page Emery
From an article in the "American Housekeeper" entitled "The Most
Healthful of All Cooking Fats."
"_Cottolene, being essentially a vegetable
product, forms the most healthful and nutritious
cooking medium known to the food experts and
medical profession._"
* * * * *
Wm. Jago, F. I. C., F. C. S.
That eminent chemist, William Jago, than whom there is no higher
authority on cooking fats, reports as follows from Brighton, England:
"_I find Cottolene to consist practically of 100
per cent pure fat, the following being the actual
results obtained by analysis: Percentage of Pure
Fat, 99.982. I found the 'shortening' effect of 12
ozs. of Cottolene practically equal to that of 1
lb. best butter. For hygienic reasons, Cottolene
may be used with safety as a perfectly harmless
and innocuous substitute for other fats employed
for dietetic purposes._"
* * * * *
Other eminent physicians who have endorsed and recommended Cottolene
are: =Henry Seffmann, M.D.=, Professor of Chemistry, Woman's Medical
College of Pennsylvania, Philadelphia; =Prof. Jesse P. Battershall,
Ph.S., F.C.S.=, Chemist U.S. Laboratory, New York; =Dr. Allen McLane
Hamilton=, New York, N.Y.; =Dr. Edw. Smith=, Analyst New York State
Board of Health.
HOW TO MEASURE
ONE cup, or one tablespoon, or one teaspoon, means a full measure--all
it will hold of liquid, and even with the rim, or edge, of dry material.
All measurements in this book are level unless otherwise stated, and
_the quantities indicated are designed for a family of six persons_.
Stir up all packed materials, like mustard in its box, and sift flour
before measuring. Fill cup without shaking down, and dip spoon in
material, taking up a heaped measure, then with a knife scrape off
toward the tip till you have level measure. Pack butter or Cottolene in
cup so there will be no air spaces. A scant cup means one-eighth less
and a heaped cup about one-eighth more than a level cup.
Divide a level spoon lengthwise for a half measure, and a half spoon
crosswise for quarters or eighths. A pinch means about one-eighth, so
does a saltspoon; less means a dash or a few grains.
A rounded tablespoon means filled above the rim as much as the spoon
hollow below, and equals two of level measure. It also equals one ounce
in weight, and two rounded tablespoons if put together would heap a
tablespoon about as high as would an egg, giving us the old-time measure
of "butter size of an egg," or two ounces, or one-fourth the cup.
Except in delicate cake, or where it is creamed with sugar, and in
pastry--where it should be chilled to make a flaky crust, COTTOLENE or
butter may be most quickly and economically measured after it is melted.
Keep a small supply in a granite cup, and when needed, stand the cup in
hot water, and when melted, pour the amount desired into the spoon or
cup. For all kinds of breakfast cakes, it is especially helpful to
measure it in this way.
Soda, baking powder, spices, etc., are generally measured with a
teaspoon, level measure, for this gives the proportional amount needed
for the cup measure of other materials.
STANDARD TABLE OF WEIGHTS AND MEASURES
(All measurements are made level)
Liquids
60 drops = 1 teaspoon
3 teaspoons = 1 tablespoon
1 tablespoon = 1/2 ounce
4 tablespoons = 1/4 cup or 1/2 gill
2 gills = 1 cup
2 cups = 1 pint
2 cups milk or water = 1 pound
Solids
2 tablespoons flour = 1 ounce
4 cups flour = 1 pound or 1 quart
2 solid level cups of butter or Cottolene = 1 pound
1/2 solid level cup butter = 1/4 pound
2 tablespoons granulated sugar = 1 ounce
2 cups granulated sugar = 1 pound
2-1/2 cups powdered sugar = 1 pound
2 solid cups chopped meat = 1 pound
2 tablespoons butter (solid and level) = 1 ounce
4 tablespoons butter (solid and level) = 1/4 cup
4 tablespoons coffee = 1 ounce
9 large eggs = 1 pound
Time Tables for Cooking
Baking Bread, Cakes and Puddings
Loaf bread 40 to 60 m.
Rolls, Biscuit 10 to 20 m.
Graham gems 30 m.
Gingerbread 20 to 30 m.
Sponge-cake 45 to 60 m.
Plain cake 30 to 40 m.
Fruit cake 2 to 3 hrs.
Cookies 10 to 15 m.
Bread pudding 1 hr.
Rice and Tapioca 1 hr.
Indian pudding 2 to 3 hrs.
Plum pudding 2 to 3 hrs.
Custards 15 to 20 m.
Steamed brown-bread 3 hrs.
Steamed puddings 1 to 3 hrs.
Pie-crust about 30 m.
Potatoes 30 to 45 m.
Baked beans 6 to 8 hrs.
Braised meat 3 to 4 hrs.
Scalloped dishes 15 to 20 m.
Baking Meats
Beef, sirloin, rare, per lb. 8 to 10 m.
Beef, sirloin, well done, per lb. 12 to 15 m.
Beef, rolled rib or rump, per lb. 12 to 15 m.
Beef, long or short fillet 20 to 30 m.
Mutton, rare, per lb. 10 m.
Mutton, well done, per lb. 15 m.
Lamb, well done, per lb. 15 m.
Veal, well done, per lb. 20 m.
Pork, well done, per lb. 30 m.
Turkey, 10 lbs. wt. 3 hrs.
Chickens, 3 to 4 lbs. wt. 1 to 1-1/2 hrs.
Goose, 8 lbs. 2 hrs.
Tame duck 40 to 60 m.
Game duck 30 to 40 m.
Grouse, Pigeons 30 m.
Small birds 15 to 20 m.
Venison, per lb. 15 m.
Fish, 6 to 8 lbs.; long, thin fish 1 hr.
Fish, 4 to 6 lbs.; thick Halibut 1 hr.
Fish, small 20 to 30 m.
Freezing
Ice Cream 30 m.
Boiling
Coffee 3 to 5 m.
Tea, steep without boiling 5 m.
Cornmeal 3 hrs.
Hominy, fine 1 hr.
Oatmeal, rolled 30 m.
Oatmeal coarse, steamed 3 hrs.
Rice, steamed 45 to 60 m.
Rice, boiled 15 to 20 m.
Wheat Granules 20 to 30 m.
Eggs, soft boiled 3 to 6 m.
Eggs, hard boiled 15 to 20 m.
Fish, long, whole, per lb. 6 to 10 m.
Fish, cubical, per lb. 15 m.
Clams, Oysters 3 to 5 m.
Beef, corned and à la mode 3 to 5 hrs.
Soup stock 3 to 6 hrs.
Veal, Mutton 2 to 3 hrs.
Tongue 3 to 4 hrs.
Potted pigeons 2 hrs.
Ham 5 hrs.
Sweetbreads 20 to 30 m.
Sweet corn 5 to 8 m.
Asparagus, Tomatoes, Peas 15 to 20 m.
Macaroni, Potatoes, Spinach,
Squash, Celery, Cauliflower,
Greens 20 to 30 m.
Cabbage, Beets, young 30 to 45 m.
Parsnips, Turnips 30 to 45 m.
Carrots, Onions, Salsify 30 to 60 m.
Beans, String and Shelled 1 to 2 hrs.
Puddings, 1 quart, steamed 3 hrs.
Puddings, small 1 hr.
Frying
Croquettes, Fish Balls 1 m.
Doughnuts, Fritters 3 to 5 m.
Bacon, Small Fish, Potatoes 2 to 5 m.
Breaded Chops and Fish 5 to 8 m.
Broiling
Steak, one inch thick 4 m.
Steak, one and a half inch thick 6 m.
Small, thin fish 5 to 8 m.
Thick fish 12 to 15 m.
Chops broiled in paper 8 to 10 m.
Chickens 20 m.
Liver, Tripe, Bacon 3 to 8 m.
HELPFUL CULINARY HINTS
On Methods of Cooking
Water _boiling_ slowly has the same temperature as when boiling rapidly,
and will do just the same amount of work; there is, therefore, no object
in wasting fuel to keep water boiling violently.
_Stewing_ is the most economical method of cooking the cheaper and
tougher cuts of meats, fowl, etc. This method consists in cooking the
food a long time in sufficient water to cover it--at a temperature
slightly below the boiling point.
_Braising._ In this method of cooking, drippings or fat salt pork are
melted or tried out in the kettle and a bed of mixed vegetables, fine
herbs and seasoning placed therein. The article being cooked is placed
on this bed of vegetables, moisture is added and the meat cooked until
tender at a low temperature. The last half hour of cooking the cover is
removed, so that the meat may brown richly.
In _broiling_ and _grilling_, the object is first to sear the surface
over as quickly as possible, to retain the rich juices, then turn
constantly until the food is richly browned. _Pan-broiling_ is cooking
the article in a greased, hissing-hot, cast-iron skillet, turning often
and drawing off the fat as it dries out.
_Sautéing_ is practically the same as pan-broiling, except that the fat
is allowed to remain in the skillet. The article is cooked in a small
amount of fat, browning the food on one side and then turning and
browning on the other side.
_Frying._ While this term is sometimes used in the sense of sautéing it
usually consists of cooking by means of immersion in deep, hot fat. When
frying meats or fish it is best to keep them in a warm room a short time
before cooking, then wipe dry as possible. As soon as the food has
finished frying, it should be carefully removed from the fat and drained
on brown paper.
Egging and Crumbing Food
Use for this dry bread crumbs, grated and sifted, crackers rolled and
sifted, or soft stale bread broken in pieces and gently rubbed through
croquette basket; the eggs should be broken into a shallow plate and
slightly beaten with a fork to mix the white thoroughly. Dilute the eggs
in the proportion of two tablespoons cold milk or water to every egg.
The crumbs should be dusted on the board; the food to be fried should be
lightly crumbed all over, then dipped into egg so as to cover the
article entirely, then rolled again in bread crumbs. Sometimes, as in
cooking fish, flour is used for the first coating in place of the
crumbs, the article being then dipped into the egg mixture, then with
crumbs and then fried.
Larding
Consists of introducing small strips of fat, salt pork or bacon through
uncooked meat. To lard, introduce one end of the lardoon (the small
strip of fat) into a larding needle and with the pointed end take up a
stitch one-half inch deep and one-half inch wide. Draw the needle
through carefully so that the ends of the lardoon may project evenly
over the surface of the meat. Oftentimes, however, thin slices of fat,
salt pork or bacon are placed over the meat as a substitute for larding,
although it does not give quite the same delicious flavor or look so
attractive.
Marinating
Consists of adding a pickle, composed of vinegar and oil, to the
ingredients of some combination used in salad making.
Cleaning Cooking Utensils
For washing dishes and cleaning pots and pans use a solution made by
dissolving a teaspoonful or so of Gold Dust Washing Powder in a dish-pan
full of water. If the cooking utensils have become charred or stained in
cooking, sprinkle some Polly Prim Cleaner on a damp cloth and rub
utensil thoroughly. After scouring, rinse the article well in hot water,
and wipe dry. Use Polly Prim Cleaner also, for cleaning cutlery and for
keeping the refrigerator clean and sweet.
_January_
_Hail! hail! the New Year, ring the bells
Till music echoes o'er the dells,
Play merry tunes, sing merry songs,
For joy to this New Year belongs._
--_Raymond._
[Illustration]
EDITOR'S NOTE:
_This menu--the first of the year--has been prepared rather more
elaborately than the customary Sunday menus, with the thought that it
might serve also as suggestion for a New Year's Dinner._
[Sidenote: _January_
_First Sunday_]
Menu
OYSTERS ON THE HALF SHELL
MANGOES SALTED NUTS OLIVES
CONSOMMÉ DUCHESS--IMPERIAL STICKS
CRAB MEAT IN TIMBALE CASES
"GREEN" GOOSE ROASTED--POTATO AND NUT STUFFING
CHANTILLY APPLE SAUCE
ONIONS AU GRATIN
ENDIVE, CELERY AND GREEN PEPPER SALAD
VANILLA ICE CREAM--CHOCOLATE SAUCE
COCOANUT CUBES--CHOCOLATE NUT CAKE
FRUIT RAISINS NUTS
ROQUEFORT CHEESE--WATER BISCUIT
CAFÉ NOIR
* * * * *
OYSTERS ON THE HALF SHELL
3 dozen oysters.
2 lemons cut in quarters.
Salt, pepper, Tobasco, horseradish and Tomato catsup.
PROCESS: If possible, have the little Blue Points. Open, loosen, and
leave them on the lower shell. Fill soup plates with shaved ice and
arrange shell on ice having the small end of shells point toward center
of the plate. Wash lemons, cut in quarters, remove seeds and serve
one-quarter in center of each plate. Garnish with sprays of parsley
arranged between the shells. Pass remaining ingredients on a small
silver tray, or a cocktail dressing may be made and served in a small
glass dish and passed to each guest.
CONSOMMÉ DUCHESS
Consommé served with a meringue, prepared as follows: Beat the whites of
eggs very stiff and drop by heaping tablespoonsful into milk heated to
the scalding point in a shallow vessel (a dripping pan is the best),
using care that milk does not scorch. Turn each spoonful, allowing it to
cook, until it sets. Place one of these individual meringues on the top
of each service of consommé, and sprinkle with finely chopped parsley.
Serve with Imperial Sticks.
IMPERIAL STICKS
Cut stale bread in one-third inch slices, remove the crusts. Spread
thinly with butter. Cut slices in one-third inch strips, put on a tin
sheet and bake until a delicate brown in a hot oven. Pile "log cabin"
fashion on a plate covered with a doily, or serve two sticks on plate by
the side of cup in which soup is served.
CRAB MEAT IN TIMBALE CASES
8 Timbale cases.
2 cups crab meat.
3 tablespoons butter.
3 tablespoons flour.
Yolks 2 eggs.
1 tablespoon onion finely chopped.
Salt, pepper, paprika.
Few grains each cayenne, mustard and nutmeg.
2 cups hot thin cream.
PROCESS: Melt butter in a sauce pan, add onion and cook five minutes
without browning, stirring constantly. Add flour and stir until well
blended. Add hot cream gradually, continue stirring, add seasoning to
taste. Remove from range and add egg yolks slightly beaten. Reheat crab
meat in sauce (over hot water). Serve in Swedish Timbales.
SWEDISH TIMBALES
1 cup flour.
1/2 teaspoon salt.
1 teaspoon sugar.
1 egg.
2/3 cup milk.
1 tablespoon olive oil.
PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring
constantly, add well beaten egg and olive oil. Mixture should be very
smooth, strain and let stand over night. Heat a timbale iron in hot
Cottolene, drain and dip iron into batter, (having batter in a small
pitcher), place in hot Cottolene and fry until crisp and delicately
browned. Remove from iron and invert on brown paper. These dainty cases
are for all kinds of creamed mixtures. They are used instead of patty
shells or croustades.
ROAST GOOSE
PREPARING THE GOOSE FOR THE OVEN
Singe, and remove all pin feathers. Before drawing the bird give it a
thorough scrubbing with a brush, in a warm Fairy soap solution. This is
very necessary for it cleans off all dirt that becomes mixed with the
oily secretions, and opens and cleanses the pores that the oil may be
more readily extracted. Draw and remove everything that can be taken
out, then rinse thoroughly and wipe inside and out, with a clean crash
towel; sprinkle the inside lightly with salt, pepper, and powdered sage.
(The latter may be omitted.)
Stuff with the following mixture and truss as turkey.
POTATO AND NUT STUFFING
(FOR ROAST GOOSE OR DUCK)
4 cups hot mashed potatoes.
2-1/2 tablespoons finely chopped onion or chives.
1 cup English Walnut meats chopped moderately.
1/2 teaspoon paprika.
1-1/4 teaspoon salt.
1/2 cup cream.
2 tablespoons butter.
Yolks of 2 eggs.
1 teaspoon sweet herbs if the flavor is desired.
PROCESS: Mix the ingredients in the order given and fill the body of the
goose.
ROASTING THE BIRD
After trussing, place the goose on a rack in a dripping pan, sprinkle
with salt, cover the breast with thin slices of fat salt pork, and place
in the oven. Cook three-quarters of an hour, basting often with the fat
in the pan. Then remove pan from oven and drain off all the fat. Remove
the slices of pork and sprinkle again with salt and dredge with flour
and return to oven. When the flour is delicately browned, add one cup of
boiling water and baste often; add more water when necessary. Sprinkle
lightly with salt and again dredge with flour. Cook until tender, from
one and one-half to three hours, according to the age of the bird. If
you have a very young goose it is infinitely better to steam or braise
it until tender, then dredge it with salt and flour and brown it richly
in the oven. Serve on a bed of cress, garnish with Baked Snow or
Jonathan apples.
CHANTILLY APPLE SAUCE (WITH HORSERADISH)
Pare, core and cut in quarters, five medium-sized Greenings. Cook with
very little water; when quite dry, rub through a fine purée strainer. To
the pulp add one-half cup granulated sugar, five tablespoons grated
horseradish, then fold in an equal quantity of whipped cream. Serve at
once with roast goose, ducks or goslings.
ONIONS AU GRATIN
Cook one quart of uniform-sized, silver-skinned onions in boiling salted
water. When quite tender, drain and turn into a baking dish; cover with
Cream Sauce (see Page 151), sprinkle the top with fine buttered cracker
crumbs and finish cooking. Brown crumbs delicately.
ENDIVE, CELERY AND GREEN PEPPER SALAD
Select crisp, well-bleached heads of endive, separate the leaves,
keeping the green leaves separate from the bleached; wash and dry.
Dispose the leaves on individual plates of ample size. Arrange the green
leaves first, then the bleached leaves until a nest has been formed;
fill the centers with the hearts of celery cut in one-half inch pieces.
Cut a slice from the stem end of crisp red and green peppers, remove the
seeds and veins and cut in the thinnest shreds possible, using the
shears. Strew these shreds over each portion and, just before serving,
marinate each with French Dressing.
VANILLA ICE CREAM
3/4 cup sugar.
1/3 cup water.
1 quart cream.
1-1/2 tablespoons vanilla.
PROCESS: Make a syrup by boiling sugar and water three minutes. Cool
slightly and add to cream, add vanilla and freeze in the usual way. Pack
in a brick-shape mold. Bury in salt and ice, let stand several hours.
Remove from mold to serving platter and pour around each portion Hot
Chocolate Sauce.
HOT CHOCOLATE SAUCE
Melt two squares chocolate in a sauce-pan, add one cup sugar, one
tablespoon butter and two-thirds cup boiling water. Simmer fifteen
minutes. Cool slightly and add three-fourths teaspoon vanilla.
COCOANUT CUBES
Use recipe for Bride's Cake (see recipe on Page 175). Bake in a sheet.
When cool cut in two-inch cubes and cover each cube with Boiled
Frosting; sprinkle thickly with fresh grated cocoanut.
CHOCOLATE NUT CAKE
1/3 cup Cottolene.
2 cups sugar.
4 eggs.
1 cup milk.
2-1/3 cups flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
2 squares chocolate melted.
3/4 cup English walnut meats broken in pieces.
1/2 teaspoon vanilla.
PROCESS: Cream Cottolene, add gradually one cup sugar, stirring
constantly. Beat egg yolks thick and light, add gradually remaining cup
of sugar; combine mixtures. Add melted chocolate. Mix and sift flour,
baking powder and salt; add to first mixture alternately with milk. Add
nut meats and vanilla, then cut and fold in the whites of eggs beaten
stiff. Turn into a well-greased tube pan and bake forty-five minutes in
a moderate oven. Cool and spread with boiled frosting.
[Sidenote: _January_
_Second Sunday_]
Menu
CONSOMMÉ WITH EGG BALLS
CELERY OLIVES
BREADED SEA BASS--SAUCE TARTARE
NORWEGIAN POTATOES STEWED TOMATOES
CABBAGE RELISH
LEMON PIE CHEESE
CAFÉ NOIR
* * * * *
CONSOMMÉ WITH EGG BALLS
To six cups of hot Consommé add egg balls, serving three or four in each
portion.
EGG BALLS
1 hard cooked egg.
1/8 teaspoon salt.
Few grains pepper.
Few drops onion juice.
1 teaspoon thick cream.
1/4 teaspoon finely chopped parsley.
PROCESS: Mash yolk, rub through a sieve, add finely chopped white,
seasonings, parsley and cream. Moisten with some of the yolk of a raw
egg until of the consistency to handle. Shape with the hands in tiny
balls and poach two minutes in boiling water or a little consommé.
Remove with skimmer. Serve at once.
BREADED SEA BASS
Remove the skin from a sea bass, bone and cut fillets in pieces for
serving. Rub over with the cut side of a lemon, sprinkle with salt,
pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold
water) then in fine cracker crumbs; repeat. Place in croquette basket
and fry in deep, hot Cottolene. Drain, arrange on hot serving platter.
Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve
Sauce Tartare in a sauce boat.
(For recipe for Sauce Tartare see page 84.)
NORWEGIAN POTATOES
Wash, scrub and pare six medium size potatoes. Cook in boiling salted
water until tender. Drain, pass through ricer. Add six anchovies drained
from the oil in bottle and cut in one-fourth inch pieces, one-half
teaspoon finely chopped parsley, one-half teaspoon French mustard, salt
if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two
tablespoons butter, and yolks two eggs slightly beaten. Beat thoroughly,
place on range and cook slowly three minutes, stirring constantly.
Remove from range, spread mixture on plate to cool, then mold like small
eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and
fry a golden brown in deep, hot Cottolene.
STEWED TOMATOES
To one can of hot tomatoes add two-thirds cup toasted bread crumbs.
Season with salt, few drops Tobasco sauce, two tablespoons sugar, and
one-fourth cup butter. Heat to boiling point and turn into hot serving
dish.
CABBAGE RELISH
Chop crisp, white cabbage very fine (there should be two cups). Chop one
green pepper and one medium-sized Bermuda onion the same. Mix well and
season with one teaspoon salt, one-eighth teaspoon black pepper, one
teaspoon celery seed and three tablespoons sugar. Dilute one-fourth cup
vinegar with two tablespoons cold water; add to relish. Chill and serve
in crisp lettuce leaves.
LEMON PIE
3/4 cup sugar.
1 cup boiling water.
2 tablespoons cornstarch.
2 tablespoons flour.
2 egg yolks slightly beaten.
4 tablespoons lemon juice.
Grated rind one lemon.
1 teaspoon butter.
Few grains salt.
PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water
gradually, stirring constantly. Cook over hot water until mixture
thickens; continue stirring. Add lemon juice, rind, butter, and egg
yolks. Line a pie pan with Rich Paste, wet edges, and lay around a rim
of pastry one inch wide; flute edge. Cool mixture and turn in lined pan.
Bake in a moderate oven until crust is well browned. Remove from oven,
cool slightly, spread with meringue, return to oven to bake and brown
meringue.
MERINGUE
Whites 2 eggs.
2 tablespoons powdered sugar.
1/4 teaspoon lemon or orange extract.
PROCESS: Beat whites until stiff and dry; add sugar by the teaspoonful;
continue beating. Add flavoring, drop by drop. Spread unevenly over pie
and bake fifteen minutes in a slow oven; brown the last five minutes of
baking.
CAFÉ NOIR (AFTER-DINNER COFFEE)
To prepare after-dinner coffee, use twice the quantity of coffee or half
the quantity of water, given in recipe for Boiled Coffee (see Page 30).
This coffee may be prepared in the Percolator, following the directions
given in the foregoing. Milk or cream is not served with black coffee.
Serve in hot after-dinner coffee cups, with or without cut loaf sugar.
[Sidenote: _January_
_Third Sunday_]
Menu
NOODLE SOUP
BOILED BEEF--HORSERADISH SAUCE
BAKED POTATOES
MACARONI WITH TOMATO SAUCE
CHIFFONADE SALAD
STEAMED COTTAGE PUDDING
BANANA SAUCE
COFFEE TEA
* * * * *
NOODLE SOUP
2 quarts Chicken Consommé.
1 teaspoon finely chopped parsley.
1 recipe noodles cut very fine (see below).
PROCESS: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth).
Drain fowl from stock, and strain. When cold, remove fat, and clear.
Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley
and serve very hot.
NOODLES
1 egg.
1/2 teaspoon salt.
Flour.
Few grains nutmeg.
PROCESS: Beat egg slightly, add seasonings, add flour enough to make a
stiff dough. Knead on a floured board until smooth and elastic. Roll out
on a sheet as thin as paper, cover and let stand for half an hour. Roll
loosely and cut the desired width, either in threads or ribbons, unroll
and scatter over board; let lay half an hour. Cook in boiling, salted
water fifteen minutes, drain and add to soup. Noodles may be cooked in
Consommé twenty minutes but the soup will not be as clear as when
noodles are cooked previously.
BOILED BEEF
Have five pounds of beef, cut from the face of the rump. Wipe meat,
sprinkle with salt, pepper, and dredge with flour. Brown richly in an
iron skillet in some of its own fat tried out, turning often. Remove to
kettle and cover with boiling water. Add one tablespoon salt, one-half
teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip
sliced, and one-half onion sliced. Add two sprays each of parsley and
thyme and one of marjoram. Cover and heat to boiling point. Skim when
necessary. Reduce heat and simmer until meat is tender (four or five
hours). Remove to serving platter. Strain stock and use for soup or
sauces. Serve meat with hot Horseradish Sauce. (For recipe see page 51.)
MACARONI WITH TOMATO SAUCE
Cook one cup macaroni, broken in inch pieces, in boiling salted water
twenty minutes. Drain, and pour over cold water to separate pieces. Mix
with one and one-half cups Tomato Sauce. Add one-half cup grated cheese.
Turn into a buttered baking dish, cover with buttered crumbs, bake
twenty minutes in a hot oven.
TOMATO SAUCE
1 half can tomatoes.
1/8 teaspoon soda.
1 teaspoon sugar.
6 peppercorns.
2 cloves.
Slice onion.
Bit of bay leaf.
1/2 teaspoon salt.
Few grains cayenne.
4 tablespoons butter.
3 tablespoons flour.
1 cup Brown Stock.
PROCESS: Heat tomatoes to boiling point; add soda and the seven
ingredients following. Cook twenty minutes. Rub through a purée
strainer, add stock. Brown butter in a sauce-pan, add flour and continue
browning, stirring constantly. Add hot tomato mixture slowly, mix well,
and pour over Macaroni.
CHIFFONADE SALAD
Cut the hearts of celery in one-inch pieces, cut pieces in straws to
fill one cup. Remove the pulp from grape fruit, leaving each
half-section in its original shape. There should be one cup. Peel and
chill four medium-sized tomatoes (Southern or hot-house at this season),
cut in slices. Cut the bleached leaves of Chicory in pieces for serving,
arrange in nests on serving dish, and arrange other ingredients in
separate mounds in the nests. Marinate with French Dressing, and garnish
each with chopped parsley, green and red sweet peppers cut in
thread-like strips, and sprays of pepper-grass or parsley. Pass
Mayonnaise Dressing.
STEAMED COTTAGE PUDDING
3 tablespoons Cottolene.
1 cup sugar.
2 eggs.
1 cup milk.
2 cups flour.
3 teaspoons baking powder.
1/4 teaspoon salt.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add
yolks of eggs beaten very light. Mix and sift flour, baking powder and
salt, add to first mixture alternately with milk; cut and fold in the
stiffly beaten whites of eggs. Turn in a well-buttered tube mold, and
steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana
Sauce.
BANANA SAUCE
1 cup water.
1/2 cup sugar.
Pulp 3 bananas.
3 tablespoons lemon juice.
2 eggs well beaten.
Few grains salt.
Few gratings lemon rind.
PROCESS: Make a syrup by boiling water and sugar ten minutes. Rub
bananas through a sieve, add remaining ingredients and beat until well
blended and light. Pour on hot syrup slowly, beating constantly. Serve
hot. Pulp of peaches or apricots may be used in place of bananas.
[Sidenote: _January_
_Fourth Sunday_]
Menu
CORN CHOWDER
CRISP SODA CRACKERS
OX JOINTS EN CASSEROLE
BOILED RICE PARSNIPS SAUTÉD IN BUTTER
CHEESE AND PIMENTO SALAD
AMBROSIA ANISE WAFERS
COFFEE
* * * * *
CORN CHOWDER
2 cups cooked corn cut from cob, or
1 can of corn.
1 cup salt pork cubes.
1 cup potatoes cut in cubes.
1/2 onion sliced.
3 cups water.
2 cups scalded milk.
1 tablespoon butter.
1 tablespoon flour.
2/3 cup cracker crumbs.
Salt, Pepper.
PROCESS: Cut salt pork in one-fourth inch cubes and try out in a frying
pan; add onion, and cook until yellow. Pare and cut potatoes in one-half
inch cubes, parboil five minutes. Add to onion, with corn and water;
cover and cook twenty minutes or until potatoes are soft. Melt butter in
a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on
slowly, stirring constantly. Combine mixtures; add crumbs and
seasonings. Serve for dinner in cups or in small "nappies."
OX JOINTS EN CASSEROLE
Separate ox-tails at joints, parboil five minutes; then rinse
thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt
one-fourth cup butter in frying pan, add three slices onion and joints,
sauté until joints are well browned. Remove joints and onion; to fat add
one-fourth cup flour, brown slightly, stirring constantly. Add slowly
two cups of Brown Stock, or water and a large can of tomatoes. Add
one-half tablespoon salt and one-fourth teaspoon pepper. Turn into an
earthen casserole, or Dutch oven, cover, place in oven and simmer slowly
three to four hours. Add more moisture if necessary. Remove joints,
strain liquor, return joints to liquor, add one cup each carrot and
turnip cut in straws and parboiled in boiling, salted water ten minutes,
and set in oven to complete cooking. Serve in Casserole or in a deep
platter surrounded with a border of boiled rice.
BOILED RICE
Wash one cup of rice, drain and add slowly to three quarts boiling
salted water so as not to stop water boiling. Boil rapidly until rice is
tender (twenty to twenty-five minutes). Drain in a sieve, pour over cold
water to separate kernels. Turn into double boiler, and cover with a
crash towel; keep hot over hot water.
PARSNIPS SAUTÉD IN BUTTER
Wash parsnips, cover with boiling water, add salt to season. Cook until
tender--thirty-five to fifty minutes. Drain and cover quickly with cold
water; rub off skins with the hands. Cut in one-fourth inch slices,
sprinkle with salt, pepper; dip in flour and sauté a golden brown in hot
butter. Brown on one side, then turn and brown on the other.
CHEESE AND PIMENTO SALAD
Mix two cream cheeses with one-half cup finely chopped pimentos. (Drain
pimentos from liquor in can, and dry them on crash towel.) Add one
tablespoon finely chopped chives or onion, one-half teaspoon finely
chopped parsley, season with salt and cayenne. Moisten with thick cream,
and pack solidly in prepared green pepper-cups. Set aside in a cold
place for several hours. With a sharp knife cut in thin slices
crosswise. Arrange two slices on crisp lettuce leaves; serve with French
Dressing.
AMBROSIA
6 sweet Florida oranges.
1 cocoanut grated.
4 plantains (red bananas).
1/3 cup fine table Sherry wine.
1/4 cup lemon juice.
Bar sugar.
PROCESS: Peel the oranges, separate the sections, remove the tough
membrane and seeds. Dispose a layer of orange pulp in bottom of shallow,
glass, serving-dish, sprinkle with wine and lemon juice and sugar, strew
with cocoanut and a layer of thinly sliced banana. Repeat until all
ingredients are used, having a thick layer of cocoanut on top. The fruit
should be piled in cone shape. Chill and serve with dainty cakes,
macaroons, Anise wafers, etc.
ANISE SEED WAFERS
1/3 cup Cottolene.
1 cup granulated sugar.
3 eggs.
2 cups flour.
3 teaspoons anise seed.
1/4 teaspoon nutmeg.
1/2 teaspoon salt.
Flour.
PROCESS: Cream Cottolene, add sugar gradually, add egg yolks, one at a
time, beating constantly. Beat whites of eggs stiff, add to first
mixture alternately with flour mixed and sifted with anise seed, nutmeg
and salt. Add just enough extra flour to dough to roll very thin. Shape
with small, fluted cutter, and bake in a quick oven.
[Sidenote: _January_
_Fifth Sunday_]
Menu
OYSTERS ON THE HALF SHELL
CONSOMMÉ WITH RICE BALLS
BRAISED BEEF TONGUE--SAVORY SAUCE
BAKED POTATOES BERMUDA ONIONS, BUTTER SAUCE
CREAMED CELERY
FLORIDA SALAD
YANKEE PLUM PUDDING--VANILLA SAUCE
COFFEE
* * * * *
OYSTERS ON THE HALF SHELL
(For recipe see Page 14.) Serve small cress or cucumber sandwiches with
this course.
CONSOMMÉ WITH RICE BALLS
To six cups of hot Consommé, (for recipe see Page 149), add Rice Balls.
RICE BALLS
1 cup cold, cooked rice.
2 tablespoons flour.
1 teaspoon grated onion.
1 teaspoon finely chopped parsley.
1 egg slightly beaten.
Salt, pepper, cayenne.
PROCESS: Warm rice slightly and rub through a sieve, add flour,
seasonings, and bind together with egg. Measure mixture by the
teaspoonful. Roll in small balls. Poach until firm on outside in boiling
salted water. Remove with skimmer and drop into clear, hot soup.
BRAISED BEEF TONGUE
Order a fresh tongue. Wash and put tongue in a kettle, cover with
boiling water; cook slowly two to three hours. Remove tongue from water,
peel off skin, and trim off roots. Place in Dutch oven or deep earthen
dish, and surround with one-half cup each carrot, turnip, celery and
onion, cut in half-inch dice, one green pepper (seeds and veins removed)
cut in shreds, and two sprays parsley. Pour over one quart of Brown
Sauce seasoned with one-half tablespoon Worcestershire sauce. (Stock in
which tongue was cooked may be used for making sauce.) Cover closely and
simmer slowly (do not allow sauce to boil) two hours or until tongue is
tender. Serve on hot platter. Surround with sauce.
BAKED POTATOES
(For recipe see Page 140.)
BERMUDA ONIONS WITH BUTTER SAUCE
Peel the desired number of Bermuda onions. Cover with boiling water.
Heat to boiling point, boil five minutes, drain; repeat. Then cover with
boiling salted water, and cook until tender (from forty-five minutes to
one hour). Drain well. Dot over with bits of butter, finely chopped
parsley, and pepper. Serve hot.
CREAMED CELERY
Wash, scrape and cut celery in one-half inch pieces. Cook in boiling
salted water until tender; drain. (There should be two cups.) Cut a
slice from the stem end of one green or red pepper, remove the seeds and
veins. Parboil pepper eight minutes; drain and chop half the pepper
fine. Add to celery, and reheat in one cup of White Sauce.
FLORIDA SALAD
Remove the peel from six large Florida Navel oranges. Separate the
sections, and peel off the membrane, keeping the pulp in its original
shape. Cut each section crosswise once. Dispose the orange cubes equally
in nests of lettuce-heart leaves. Arrange the halves of English walnuts
over these and marinate with French Dressing, using lemon and orange
juice, also some of the fine orange pulp, in place of vinegar. Sprinkle
with paprika.
YANKEE PLUM PUDDING
2/3 cup Cottolene.
1 cup N. O. molasses.
3 cups flour.
1-1/2 teaspoons soda.
1 teaspoon cinnamon.
1/2 teaspoon cloves.
1/2 teaspoon nutmeg.
1/2 teaspoon salt.
1 cup sweet milk.
1 cup seeded shredded raisins.
1 cup English Walnut meats broken in pieces.
PROCESS: Cream Cottolene, add molasses; mix and sift flour, soda, spices
and salt; add alternately with milk, reserving enough flour to dredge
raisins and nut meats; mix well and turn in buttered molds. Steam three
hours. Serve with Brandy or Vanilla Sauce. (For recipe Vanilla Sauce see
Page 136.)
BOILED COFFEE