egg beaten thick and light. Mix and sift flour (except three
tablespoons), baking powder and salt; add to first mixture alternately
with milk. Sprinkle remaining flour over berries and fold them in
quickly. Bake in well greased shallow pan thirty minutes in a moderate
oven. Serve hot with Hard Sauce or cream, or with butter.
DOUGHNUTS
3 eggs.
1-1/3 cups sugar.
3 tablespoons Cottolene.
5 cups bread flour.
1 teaspoon nutmeg.
2 teaspoons salt.
1-1/4 cups sour cream.
1-1/2 teaspoons soda.
PROCESS: Beat eggs very light without separating the whites and yolks;
add sugar gradually, beating constantly; add Cottolene and continue
beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to
first mixture with sour cream. Chill dough, then toss on a slightly
floured board, roll to one-half inch thickness; shape with cutter and
fry in deep, hot Cottolene. Drain on soft brown paper. When cool,
sprinkle with powdered sugar.
CRULLERS
4 tablespoons Cottolene.
1-1/4 cup sugar.
2 eggs.
4 cups flour.
1/4 teaspoon nutmeg.
4 teaspoons baking powder.
1/2 teaspoon salt.
3/4 cup milk.
1/4 cup Sherry wine.
Cinnamon and powdered sugar.
PROCESS: Cream the Cottolene, add sugar gradually, beating constantly.
Add yolks beaten thick and light, and whites beaten stiff and dry. Mix
and sift flour, salt, nutmeg and baking powder, add to first mixture
alternately with milk; add Sherry wine. Turn onto a well-floured board
and pat and roll to one-eighth inch thickness. Cut in pieces three
inches long by two and one-half inches wide, make four parallel gashes
lengthwise of each cruller, at equal distances apart; lift each by
running fingers through gashes and drop carefully into hot Cottolene;
turn when they rise to top of fat. When cooked, drain on brown paper and
sprinkle with powdered sugar mixed with a little cinnamon.
FRIED OYSTERS (IN CRACKER MEAL)
Wash the desired number of New York Counts, using one cup cold water to
a quart of oysters. Drain and dry them between crash towels. Sprinkle
with salt and pepper, dredge with flour and dip them, one at a time, in
egg, diluted with two tablespoons cold water to each egg. Then dip in
fine cracker meal. It is very important that each oyster is well covered
with crumbs. Fry in deep hot Cottolene to a golden brown. Drain on brown
paper, garnish with stuffed olives and sprays of parsley.
FRIED OYSTERS (IN BATTER)
Follow directions in the foregoing recipe, and dip oysters in batter
(see next page). Fry in deep hot Cottolene, turn occasionally. Drain and
serve on folded napkin, garnished with curled celery and slices of lemon
rind dipped in finely chopped parsley.
BATTER
1 cup bread flour.
1/2 teaspoon salt.
1/2 teaspoon celery salt.
1/8 teaspoon pepper.
2 eggs.
3/4 cup milk.
PROCESS: Mix and sift dry ingredients; add milk slowly, beating
constantly until batter is smooth. Beat eggs thick and light, cut and
fold them into batter. Beat thoroughly and dip the drained and dried
oysters into batter, one by one, and fry in deep, hot Cottolene.
COD FISH BALLS
1 cup "picked up" codfish.
2-2/3 cups potatoes.
1 egg well beaten.
1 tablespoon butter.
Few grains pepper.
PROCESS: Wash fish and cover with cold water; let stand several hours,
"pick up" in small pieces. Wash, pare and cut potatoes in small cubes,
measure them, soak in cold water for an hour; cook with fish in boiling
water until potatoes are soft. Drain through a sieve until quite dry;
return to sauce-pan in which they were cooked, mash thoroughly that
there may be no lumps left in potatoes. Add butter, egg and pepper. Beat
with a slotted wooden spoon until very light. Season with salt if
necessary. Take up by rounded tablespoons, place in croquette basket and
fry one minute in deep hot Cottolene (frying six fish balls at a time);
drain on brown paper. Allow fat to reheat between fryings.
MAÎTRE D'HÔTEL BUTTER
PROCESS: Cream four tablespoons butter with a wooden spoon; add one-half
teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in
the order given; also one-half tablespoon finely chopped parsley, and
three-fourths tablespoon lemon juice, drop by drop, beating constantly.
This is used as a dressing for certain kinds of fish.
INDEX
PAGE
Alabama Salad 50
Ambrosia 27
Anise Seed Wafers 27
Apple, Baked 160
Baked and Stuffed with Figs 138
Cake with Lemon Sauce 37
Crab, Spiced 147
and Date Salad 174
Pie (Plain Paste) 124
Rings 173
Sauce, Chantilly 17
Sauce, Spiced 38
Thorn 171
Apricot Dumplings 161
Frozen 117
Sauce, Dried 46
Asparagus, Cream of 66
Salad 72
Tips in Croustades 85
with Butter Sauce 70
Banana Baked (Sultana Sauce) 60
Fritters 126
Sauce 24
Beans, Boiled, White 39
String, Buttered 36
String, Salad 91
Stringless, with Bacon 67
Béchamel Sauce 85
Beef, Boiled 23
Corned, boiled with Vegetables 73
Braised 139
Fillets, Pan Broiled 108
Fillet Roast 125
Pot Roast 166
Rolled Rib Roast 146
Spiced 114
Tongue, Braised 29
Beets, Buttered 143
in Drawn Butter 92
Pickled 136
Biscuit, Baking Powder 180
Little Cream 180
Tea 158
Blackberry Roly-Poly 112
Blueberry Pie 99
Steamed Pudding 96
Tea Cake 184
Bluefish à la Creole 66
Bouillon, Chicken 54
Clam 57
Tomato 32, 97
Brandy Snaps 179
Sauce 172
Bread, Biscuit Tea 158
Corn, Thin 95
Croutons 87
Crusts 44
Graham 164
Rings, Imperial 100
Sandwiches (Nut Bread) 152
Sticks 15, 150
Broth, Standard 32
Brussels Sprouts 34
Cabbage, Cream Cold Slaw 168
New Salad 102
Peggy's Sour 58
Relish 20, 63
Salad 36
Scalloped 140
Cakes, Anise Seed Wafers 27
Apple Cake 37
Bride's Cake 175
Chocolate Jumbles 42
Chocolate Layer 177
Chocolate Nut 18
Chocolate, Rich 106
Cocoanut 56
Cocoanut Cubes 18
Coffee Cake, German 182
Corn Starch Loaf 68
Fruit Cake, Twelve Pound 175
Griddle (Sour Milk) 182
Marble 64
New England Election 176
Nut and Raisin 92
Peach, with Sweetened Cream 132
Raisin Cakelets 178
Seed Cakes 177
Spanish Layer 74
Strawberry Shortcake 59
Sultana 118
Tea Cake, Blueberry 184
Twelve Pound Fruit 175
Valentine Cakes 177
White Nut 102
Cake Frostings (see Frostings)
Canapés, Cheese 81
Nova Scotia 108
Nut and Olive 142
Shrimp Cocktail 134
Smoked Sturgeon 57
Tomato 119
Caramel Frosting with Nuts 93
Carrot, Cream of 166
Carrots in Cream Sauce 72
Cauliflower à la Béchamel 111
Salad 132
with Cheese Sauce 95, 132
Celery, Creamed 29, 151
Salads (See under Heading Salad)
Cheese, Balls 52, 99, 114
Butter Thins 97
Canapé 81
Cottage 124
Fingers 141
and Pimento Salad 26
Sauce 96
Soufflé 58
Cherry, Duff 88
Pie 80
Punch 83
Roly-Poly 85
Sauce 86
Chicken Bouillon Chantilly 54
Broiled 110
Consommé (See under Heading Consommé)
Dumplings 47
Fricassee 54
Fried 131, 137
Pressed 104
Stewed 47
Stew with Tea Biscuits 157
Chili Sauce 98
Chive Sauce (See under Heading Sauce)
Chocolate Cake (See under Cakes)
Hot Sauce (Ice Cream) 18
Chowder, Corn 25
Clam, Bouillon 57
and Tomato Consommé 142
Cocktail, Grape Fruit 32
Oyster 49, 169
Shrimp 134
Cocoanut Cake 56
Cubes 18
Cod, Boiled Fresh 135
Fish Balls 186
Coffee, Boiled 30
Cake, German 182
Café au Lait (Iced) 99
Iced 93
Noir 21
Consommé, Chicken (Cold) 90
Chicken, with Macaroni Rings and Tomatoes 35
Chicken, with Poached Egg Yolks 84
Clam and Tomato 142
Clear 149
Duchess 15
with Barley 173
with Egg Balls 19
Princess 78
Printaniere 100
with Rice Balls 149
au Riz 113
with Vegetables 94
Cookies 178, 179
Corn, Bread, Thin 95
Chowder 25
Fritters 63, 132
Green, Pudding 105
Stewed Dried 48
Stewed with Tomatoes 129
Sweet, Boiled 117
Sweet, New England Style 154
Corned Beef, with Vegetables 73
Cottage Cheese 124
Peach Pudding 115
Pudding, Steamed 24
Cottolene, How to Use 6, 7
What It Is 5
Crab Meat 15
Cranberry Jelly 154
Tarts 174
Cream Biscuit 180
Dressing 50, 168
Fruit Rolls 180
Gravy 131
Salad Dressing 105
Sauce 151, 155
Croquettes, Sweet Potato 52
Croutons 44, 87
Crullers 185
Cucumber Baskets 117
Culinary Hints 12
Currant Jelly Sauce 36
Pie 83
Pudding, Steamed 46
Custard Pie 72
Dandelion, Greens 76
Salad 73
Desserts (See under Heading Fruits)
Doughnuts 184
Drawn Butter Sauce 92, 156
Dressing, Cream 50, 168
French 79, 83, 172
Mayonnaise 79
Relish 64
Salad (Boiled) 98
Salad (Cream) 105
Duck, Roast (with stuffing) 170
Dumplings, Apricot 161
Chicken 47
Peach 129
Egg Balls 19
Sauce 95, 135
and Watercress Salad 48
Egg Plant, Fried 140
Sauté with Fine Herbs 41
Stuffed 163
Endive, Celery and Green Pepper Salad 17
Dressed 129
French 34
Fig Pudding 165
Figs in Sherry Jelly 92
Fish, Bass, Black, Baked 94
Bass, Sea, Breaded 19
Blue, à la Creole 66
Cod, Boiled, Fresh 135
Codfish Balls 186
Finnan Haddie, Broiled 58
Halibut, Baked 62
Halibut, Boiled (Cold) 116
Lake Trout, in Paper Bag 33
Perch, Fried 84
Sauce, a l'Italienne 33
Sauce, Tartare 84
White, Planked 49
French Dressing 79, 83, 172
French Fried Potatoes 117
Fricassee of Chicken 54
Tomato 50
Fritter, Banana 126
Corn 63, 132
Batter (Egg Plant) 140
Parsnip 167
Pineapple 45
Frostings, Boiled 56
Caramel with Nuts 93
Maple 103
Milk 176
Fruits, Ambrosia 27
Apples (See under Heading Apples)
Apricots, Frozen 117
Cantaloupe à la Mode 113
Crab Apples, Spiced 147
Cranberry Jelly 154
Figs in Sherry Jelly 92
Grape Fruit Cocktail 32
Peaches (Sliced) 120
Pineapple Fritters 45
Raspberry Whip 102
Rhubarb, Stewed 64
Rhubarb Tarts 52
Strawberries, Frozen 67, 74
Watermelon with Sherry Sauce 100
Ginger Cakes, Plain 179
Goose, Roast 16
Graham Bread and Sandwiches 164
Muffins 181
Plum Pudding 148
Pudding, Steamed 61
Grandma's Bread Stuffing 154
Grape Fruit Cocktails 32
Salad 52
Gravy, Cream 131
Brown 146
Griddle Cakes 182
Guinea Fowl, Roast 40
Halibut, Baked 62
Boiled (Cold) 116
Ham, Baked 51
Hamburg Roast 81
Hard Sauce 161
Hints, Culinary 11, 12
Horse-Radish Sauce 51, 120
Ices, Orange 42
Raspberry 113
Ice Cream, Peach 106, 109
Sauce, (Hot Chocolate) 18
Vanilla 17
Imperial Rings 100
Sticks 15
Introductory 3, 4
Lake Trout in Paper Bag 33
Lamb, Breast of, Stuffed and Roasted 35
Chops, Breaded 78
Shoulder of, Roast 87
Stuffing 36
Lemon Pie 20
Sauce 37
Lettuce, Head, Dressed 41, 111
Cream of 104
Garden Cress and Onion Salad 120
with Cream Dressing 85
Peppergrass and Onion Salad 109
Radish and Onion Salad 123
Liver, Calf's, Braised 71
Loaf Cake, Corn Starch 68
Macaroni with Tomato Sauce 23
Maître D'Hôtel Butter 186
Marble Cake 64
Mayonnaise Dressing 79
Measure, How to 10
Meats, Beef (See under Heading Beef)
Calf's Liver Braised 71
Ham, Baked 51
Hamburg Roast 81
Hearts Stuffed with Vegetables 101
Lamb (See under Heading Lamb)
Mutton Chops, Breaded 60
Mutton, Boiled Leg 162
Ox Joints en Casserole 25
Pork (See under Heading Pork)
Poultry (See Poultry)
Sausage, Summer (Appetizer) 125
Steak, Flank, Stuffed and Braised 75
Tongue, Braised Beef 29
Tongue, Boiled 97
Veal (See under Heading Veal)
Venison, Roast 150
Meringue, (Lemon Pie) 21
Mint Sauce 88
Muffins, Corn 181
Graham 181
Popovers 181
Wheat 181
Mushroom Sauce 167
Mutton, Leg, Boiled 162
Chops, Breaded 60
Noodle Soup 22
Nut and Olive Canapé 142
and Prune Salad 55
Bread Sandwiches 152
Cakes 18, 92, 102
Olive and Nut Canapés 142
Sauce 170
Onion, Bermuda with Buttered Sauce 29
Cream of 157
Creamed 155
and Pepper Salad 127
au Gratin 17
with Cream 48
Parsley 167
Orange Ice 42
Sauce 126
Ox Joints en Casserole 25
Oysters, Cocktail 49, 169
Fried (in Batter) 185
Fried (in Cracker Meal) 185
on Half Shell 14
Soup 162
Parsnip Fritters 167
Mashed 45
Sautéd in Butter 26
Paste, Plain 124
Rich 127
Pea, Cream of 122
Green, and Carrots in Cream Sauce 82
Green 79
and Onions, French Style 109
Peach Cake with Sweetened Cream 132
Cottage Pudding 115
Duff 141
Dumplings 129
Ice Cream 106, 109
Pudding, steamed 136
Sliced 120
Pear Salad 115
Perch, Fried 84
Piccalilli 143
Pie, Apple 124
Blueberry 99
Cherry 80
Cranberry Tarts 174
Currant 83
Custard 72
Lemon 20
Mock Cherry 144
Mock Mince 127
Plain Paste 124
Pumpkin 156
Raisin 50
Rhubarb 48
Rich Paste 127
Squash 39, 158
Pigeon, Young, Stuffed and Braised 69, 70
Pineapple Fritters 45, 46
Plum Pudding 172
Pudding, Graham 148
Pudding, Yankee 30
Popovers 181
Pork, Roast 173
Shoulder of, Roast 38
Tenderloin, Lyonnaise 160
Potato, Aurora 63
Baked 140
Balls 123
Boiled 135
Browned 167
Carlsbad 108
Chateau 67
Erin 39
Franconia 147
French Fried 117
Fried Whole 61
on Half Shell 58
à l'Italienne 114
Lattice 105
New, Creamed 120
New, with Chive Sauce 78
New, with New Peas 88
Norwegian 20
Parsley 95, 125
Puff 101
Roast, New 82
Roses 111
Salad 98
Saratoga Chips 91
Scalloped 160
Shredded 85
Soufflé 41
Soup 38, 134
Stuffed 129
Potatoes, Sweet, Baked 174
Browned 138
Croquettes 52
Glazed 171
Mashed 151
Southern Style 36
Poultry, Chicken (See under Heading Chicken)
Duck, Roast 170
Goose, Roast 16
Guinea Fowl, Roast 40
Pigeon, Young (Stuffed and Braised) 69
Turkey, Roast 153
Prune and Nut Salad 55
Pudding, Apricot Dumplings 161
Blackberry, Roly-Poly 112
Blueberry, Steamed 96
Cherry Duff 88
Cherry Roly-Poly 85
Cottage Pudding, Steamed 24
Currant, Steamed 46
Fig 165
Graham, Steamed 61
Green Corn 105
Peach (See under Heading Peach)
Plum (See under heading Plum)
Raspberry Whip 102
Rice, Eggless 34
Rice, with Pineapple, Frozen 152
Steamed Snow Balls 168
Thanksgiving 155
Pumpkin Pie 156
Punch, Cherry 83
Raisin Cakelets 178
and Nut Cake 92
Pie 50
Raspberry Ice 113
Whip 102
Relish, Cabbage 20, 63
Dressing 64
Rhubarb Pie 48
Sauce 41
Stewed 64
Tarts 52
Rice, Balls 28
Boiled 26
Cream of 75
Pudding, Eggless 34
au Gratin 71
Frozen, with Pineapple 152
Savory 163
Spanish 45
Rich Paste 127
Rolls, Cinnamon 183
Cream Fruit 180
Salad 183
Romaine with French Dressing 140
Salads, Alabama 50
Apple and Date 174
Asparagus 72
Bean (String) 91
Bermuda 161
Cabbage 36
Cauliflower 132
Celery 39
Cheese and Pimento 26
Chiffonade 23
Dandelion 73
Endive, Celery and Green Pepper 17
Escarolle 147
Florida 29
Garden Cress with Orange 82
Grape Fruit 52
Hawaiian 171
June 79
Lettuce (See under Heading Lettuce)
Lima Bean 164
New Cabbage 102
November 158
Pear 115
Pepper and Fruit 151
Pepper and Onion 127
Potato 98
Prune and Nut 55
Red Cabbage, Celery and Onion 46
Rolls 183
Spinach 70
Stuffed Tomato 144
Tomato 105
Tomato and Onion 96
Watercress and Egg 48
Salad Dressing (see Dressing)
Sandwiches, Graham Bread 164
Nut Bread 152
Saratoga Chips 91
Sauce, Apple, Spiced 38
Apricot, Dried 46
Banana 24
Béchamel 85
Brandy 172
Brown Gravy 146
Brown 82
Brown Sugar 148
Caper 163
Cheese 96
Cherry 86
Chili 98
Chive 79
Chive Butter 165
Cream Gravy 131
Cream 151, 155
Creamy 112
Creole 122
Currant Jelly 36
Drawn Butter 92, 156
Egg 95, 135
Foamy 96, 141
Giblet 154
Golden 102
Hard 161
Hot Chocolate (Ice Cream) 18
Hot Horse Radish 51
Horse Radish (Whipped Cream) 120
Italienne 33
Lemon 37
Mint 88
Mushroom 167
Olive 170
Orange 126
Rhubarb 41
Sherry 100, 130
Signora 60
Strawberry 74
Sultana 61
Tartare 84
Tomato 23
Vanilla 136
Viennaise 110
Vinaigrette 116
Wine 150
Sausage, Summer (Appetizer) 125
Sherry Sauce 100, 130
Short Cake, Strawberry 58
Shrimp Cocktails 134
Slaw, Hot 155
Kole 138
Cream, Cold 168
Snow Balls, Steamed 168
Soufflé, Cheese 58
Potato 41
Soups, Almond, Cream of 169
Asparagus, Cream of 66
Carrot, Cream of 166
Chicken Bouillon, Chantilly 54
Clam Bouillon 57
Consommés (See under Heading Consommés)
Corn Chowder 25
Lettuce, Cream of 104
Noodle 22
Onion, Cream of 157
Oyster 162
Pea, Cream of 122
Potato 134
Potato, Scotch 38
Rice, Cream of 75
Spanish 62
Spinach, Cream of 69
Spring 44
Tomato Bouillon 32, 97
Tomato 40
Vegetable 137
Spinach Cream of 69
with Cream 123
with Deviled Eggs 55
Salad 70
Squash, Baked 144
Pie 39, 158
Steamed 120, 163
Steak, Flank, Stuffed and Braised 75
Stew, Chicken, with Tea Biscuits 157
Strawberries, Frozen 67, 74
Sauce 74
Short Cake 59
Stuffing, Bread, Grandma's 154
Black Bass 94
Fish 34
Hearts 101
Lamb 36
Pigeon 70
Potato and Nut 16
Roast Duck 170
Sturgeon, Canapé, Smoked 57
Succotash 114
Sultana Cake 118
Sauce 61
Sweet Potatoes, Southern Style 36
Croquettes 52
Swiss Chard, with Bacon 88
Table of Measures 10
Time, for Cooking 11
Tartare Sauce 84
Tarts, Cranberry 174
Rhubarb 62
Tea Biscuit 158
Iced 80
Spiced (Iced) 106
Thanksgiving Pudding 155
Timbales, Swedish 15
Time-tables for Cooking, Baking, Frying, etc. 11
Tomato, Baked 147
Bouillon 32, 97
Broiled 98, 126
Canapé 119
and Clam Consommé 142
Fricassee 50
Salad (See Heading Salad)
Sauce 23
Scalloped 135
Soup 40
Stewed 20
Stuffed 138
Tongue, Boiled 97
Braised Beef 29
Turkey, Roast 153
Turnips in Cream Sauce 129
Valentine Cake 177
Vanilla Ice Cream 17
Sauce 136
Veal Breast of, Roasted 45
Loaf 91, 119
Pot Pie with Baked Dumplings 143
Shoulder, Braised 122
Spanish Style 128
Vegetables, Asparagus 70, 85
Beans (See Heading Beans)
Beets (See Heading Beets)
Brussels Sprouts 34
Cabbage (See under Heading Cabbage)
Carrots and Turnips in Cream Sauce 72
Cauliflower (Cheese Sauce) 95
Cauliflower à la Béchamel 111
Celery, Creamed 29, 151
Corn (See under Heading Corn)
Cucumber Baskets 117
Dandelion Greens 76
Egg Plant (See under Heading Egg Plant)
Endive 34, 129
Garden Cress with Orange 82
Lettuce with Cream Dressing 85
Lettuce, Dressed, Head 41, 111
Onions (See under Heading Onions)
Parsnips, Mashed 45
Parsnips, Sautéd in Butter 26
Peas (See Heading Peas)
Piccalilli 143
Potatoes (See under Heading Potatoes)
Rice (See under Heading Rice)
Romaine with French Dressing 140
Slaw (See Cabbage)
Soup 137
Spinach (See Spinach)
Squash (See Squash)
Succotash 114
Swiss Chard, with Bacon 88
Tomatoes (See under Heading Tomatoes)
Turnips in Cream Sauce 129
Venison, Roast 150
Wafers, Anise Seed 27
Waffles 182
Watermelon with Sherry Sauce 100
Wheat Muffins 181
Whitefish, Planked 49
Yankee Plum Pudding 30
* * * * *
Transcriber's Notes:
Obvious punctuation errors repaired.
Varied spacing and hyphenation retained. This includes "shortcake" and
"short cake," "peppergrass" and "pepper grass," "grapefruit,"
"grape-fruit" and "grape fruit," etc.
Page 5, "properities" changed to "properties" (in shortening properties)
Page 78, "and" changed to "add" (add in crumbs)
Page 102, "1 cup" added to powdered sugar in recipe for Golden Sauce.
Original omitted the amount.
Page 104, "ICE" changed to "ICED" (SPICED ICE TEA)
Page 108, word "first" added to text (for the first two minutes)
Page 113, "canteloupe" changed to "cantaloupe" (of halves of
cantaloupe)
Page 150, "in" changed to "on" (roll on the)
Page 160, "reeipe" changed to "recipe" (recipe see Page 38)
Page 187, "Créole" changed to "Creole" to match text usage (Bluefish à
la Creole)
Page 188, "Consummé" changed to "Consommé" (See under Heading Consommé)
Page 188, "Printaniére" changed to "Printaniere" to match text usage
(Printaniere 100)
Page 189, "Canteloupe" changed to "Cantaloupe" (Cantaloupe à la Mode
113)
Page 189, "Mint Sauce 88 " was moved from after "Measure, How to" to
after "Meringue"
Page 190, "Picallilli" changed to "Picalilli" (Picalilli 143)
Page 192, "Picallilli" changed to "Picalilli" (Picalilli 143)
End of Project Gutenberg's Fifty-Two Sunday Dinners, by Elizabeth O. Hiller