canned), four tablespoonfuls cream, one tablespoonful butter, salt and
pepper. Put carrots and peas in stew pan, add cream, butter, and serve
hot.
POTATOES AU GRATIN.
First prepare your white sauce of one-half pint milk, one tablespoonful
butter, two tablespoonfuls flour. Cream butter and flour and add to
boiling milk. Cook about ten minutes in double boiler. Slice or chop
cold boiled potatoes, put in baking dish. One layer of potatoes. Cover
thickly with layer of white sauce and grated cheese. Season with salt,
pepper, mustard and cayenne pepper to suit taste. Put in other layers in
same manner and bake twenty minutes.
POTATO CROQUETTES.
Two cups hot riced potatoes, one-half teaspoonful salt, one-fourth
teaspoonful celery salt, one teaspoonful finely chopped parsley, two
tablespoonfuls butter, one-half teaspoonful pepper, yolk of one egg, a
few drops of onion juice. Mix the above ingredients, beat until light,
shape, egg and crumb, and fry in deep fat, drain on paper. Serve hot.
Finely chopped almonds are a pleasant addition.
POTATOES O'BRIEN.
Boil with skin on, allow them to stand until perfectly cold. Peel and
chop fine and use Spanish peppers and salt, cream and butter. If you
wish to brown, don't use cream, just fry slowly in butter.
POTATOES ON HALF SHELL.
Six baked potatoes, three tablespoonfuls hot milk, two tablespoonfuls
butter, whites of two eggs, salt and pepper. Cut slice from top, scoop
out inside, mash, add seasoning, then the whites of the eggs well
beaten. Refill and bake from five to eight minutes in hot oven. A little
grated cheese can be sprinkled on them.
RICH CREAMED POTATOES.
One cup potatoes cold, milk to cover, three tablespoonfuls butter, salt
and pepper to taste, dash of paprika. Cut cold boiled potatoes in dice,
better if boiled the day before. Melt butter in a saucepan, add potatoes
and seasoning, cover and cook a minute, uncover, stir well, cover and
cook another minute. Then add milk to cover well, and cook very slowly
for forty-five minutes, keeping saucepan covered. These need watching,
but are delicious; nice for Sunday night supper. Asbestos mats are best
to use under these, if cooked over gas stove.
SALSIFY.
To prevent salsify from turning dark, drop as soon as pared into a
mixture of flour, water and a little vinegar. After paring, cut into
slices about three inches long. Put on in prepared water and cook thirty
minutes from the time it begins to boil. Drain and serve in white sauce;
or mix butter, salt, lemon juice and parsley and serve with this.
SCALLOPED CELERY.
Chopped celery, bread or cracker crumbs, butter, salt and pepper, milk.
Place a layer of crumbs in bottom of buttered dish, then a layer of
celery, dot with butter, season and continue alternately until pan is
full, having crumbs on top, cover with milk, bake slowly until milk is
absorbed, about one-half hour. Serve in bake dish.
SCALLOPED POTATOES AND EGGS.
Boil six medium-sized potatoes in salt water; boil four eggs an hour;
let get cold. Make a cream sauce of one heaping tablespoonful of butter
and a rounding tablespoonful of flour, with one and one-half cup of milk
and a little salt. Cut potatoes and eggs and put in baking dish with the
white sauce. Sprinkle buttered bread crumbs over the top. Bake until a
yellowish brown, about three-fourths of an hour.
SHELLED BEANS STEWED.
Cut one-quarter pound salt pork in slices and fry slowly for ten
minutes. Add one onion, chopped fine, and cook very slowly for twenty
minutes. Cover one quart of green shelled kidney beans with boiling
water and boil ten minutes. Drain off the water, put the beans and one
tablespoonful of flour with the pork and onion and stir over the fire
for five minutes. Add a quart of boiling water and one-half teaspoonful
pepper. Keep where it will simmer for two hours. Salt to taste.
SPAGHETTI.
Four onions cut fine, one can of tomatoes, one package spaghetti, grated
cheese, salt, pepper and cinnamon. Fry four onions in butter and lard,
then put in tomatoes and seasoning, boil slowly until thick, put in
grated cheese. Boil spaghetti in hot water until tender, cook until
done, throw into strainer, then serve. Place grated cheese over it.
Serve sauce separately.
SPAGHETTI.
White sauce: One and one-half cup hot milk, tablespoonful butter,
tablespoonful flour. Add one-half teaspoonful salt and mix two-thirds
cup fine cracker crumbs with one-third cup melted butter and sprinkle
over the top. One-half cup cheese, dry.
SPINACH.
Put one-half peck spinach in stewpan and on the fire. Cover and cook for
ten minutes. Press down and turn over several times. At the end of ten
minutes turn into chopping bowl and mince. Return to stewpan and add
seasoning; two generous tablespoonfuls butter and teaspoonful salt.
Simmer for ten minutes.
SPINACH WITH SAUCE.
One-half peck spinach, one teaspoonful salt, two tablespoonfuls flour or
cornstarch, one pint boiling water, two tablespoonfuls butter,
three-fourths cup cream or one cup milk. Prepare one-half peck spinach
by cooking uncovered in one pint of boiling water, or, if young and
tender, its own juices. Drain and chop fine. Put two tablespoonfuls
butter in a frying pan; when melted add the spinach and cook three
minutes. Sprinkle with two level tablespoonfuls cornstarch; stir
thoroughly and add gradually three-fourths cup milk. Cook five minutes,
serve with toast points on a pretty platter.
SQUASH.
Cut squash into small pieces and either steam or cook in boiling water.
If boiled it will cook in half an hour; steaming will take an hour. Mash
fine, season with salt, pepper and butter.
TOMATO ON TOAST.
Boil a quart of peeled and cut tomatoes for about ten minutes, then
strain and put in saucepan with two teaspoonfuls salt, one-half
teaspoonful pepper and two tablespoonfuls butter. Cook for five minutes.
Cover a hot platter with toasted slices of bread and pour the tomato
over it.
TWENTY-MINUTE CABBAGE.
Cut cabbage fine as for slaw. Cover with _boiling_ water and boil twenty
minutes, changing the water once. Drain and serve with sauce made of
tablespoonful butter, tablespoonful flour, cup of hot milk.
DESSERTS
"The little sweet doth kill much bitterness."--Keats.
ALMOND TART.
Yolks of six eggs, beaten well, to which is added one cup powdered
sugar. Mix one cup grated dried rusk, one cup grated almonds, one
teaspoonful baking powder. Add to the yolks, and lastly add the
well-beaten whites of six eggs. This makes three layers. Bake very
slowly.
Filling.
One cup hot water, to which is added one-half cup sugar, one egg, one
tablespoonful cornstarch, boil slowly, and add one cup grated almonds
and one teaspoonful vanilla. Any other nuts can be used.
APPLE CHARLOTTE.
One cup apple sauce, one cup sugar, one-third package gelatin, three
cups cold water, three cups boiling water, one lemon. Dissolve the
gelatin (Knox's preferred) in cold water for five minutes, add the
boiling water, sugar, lemon juice and apple, strain and set it to cool.
When it is nearly stiff, add the well-beaten whites of three eggs. Line
a mold with lady-fingers, pour in jelly and let stand until firm. It is
nice served with whipped cream or a sauce made from yolks of eggs.
Sauce.
One pint boiling milk, yolks of three eggs, one-fourth cup sugar. Add a
tablespoonful gelatin dissolved in a little water just before taking
from fire. A teaspoonful of vanilla.
APRICOT SHORTCAKE.
Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful
salt, one-half cup butter, one egg (very light), one cup cold water
stirred into the flour. Stir all very slowly. Divide in half, bake in
square pans. Sprinkle the tops with white granulated sugar. Bake ten or
fifteen minutes. Mash and sweeten the fruit, spread on top and between
layers.
Sauce.
One teaspoonful cornstarch with one-half cup sugar; one cup of the fruit
juice at boiling point, add sugar with cornstarch and let boil five
minutes. Grease pans with lard or beef drippings.
BAKED APPLES.
Core the apples, but do not peel them. Stuff them with minced pecans
mixed with scraped maple sugar, and bake. When done, cover with whipped
cream.
BAKED APPLES.
Pare and quarter apples. Put into baking dish with butter, sugar,
cinnamon and a little hot water. Keep cover on dish until almost done,
then remove cover and brown.
BAKED DUMPLINGS.
For the dough: One pint flour, one-half cup butter, stir together; one
teaspoonful baking powder, and milk to make a dough. Roll, cut in
squares. Fill with apple or any fruit desired, put dumplings in a pan
with one pint of water, a little butter, two-thirds cup sugar. Put on
top of stove and let come to a boil, then put in oven at least one-half
hour. Serve warm with cream.
BREAD PUDDING.
One pint bread crumbs without crust to one quart milk, four eggs beaten
separately. After it is baked, cover with sweet jelly, beat the whites
very light, add to them one-half cup pulverized sugar, put on top of the
pudding, then in the oven until brown.
Sauce.
Two tablespoonfuls butter, one-half cup sugar, yolk of one egg, one
tablespoonful cornstarch; beat hard, thin with boiling water, cook in
hot water.
CABINET PUDDING.
Butter a melon mold, decorated with seeded raisins; one layer
lady-fingers or stale sponge cake, then a few raisins, then repeat until
the mold is nearly full; beat well the yolks of three eggs, add three
tablespoonfuls sugar, one-half saltspoonful salt, add slowly one pint
boiling milk, pour over cake in mold, and then steam for one hour. Serve
with Foamy Sauce.
Foamy Sauce.
Rub one-half cup butter to a cream, add slowly one cup powdered sugar,
one teaspoonful vanilla. When ready to serve, add one-fourth cup boiling
water, the whites of two eggs beaten to a foam.
CHOCOLATE PUDDING.
One pint milk, four tablespoonfuls sugar, one teaspoonful vanilla, salt,
two tablespoonfuls cornstarch, one tablespoonful cocoa, cinnamon.
Thoroughly blend together the dry cornstarch and cocoa, then dissolve
with a little cold milk and reduce to a pouring state, add vanilla. Heat
the milk in a double boiler, add sugar and a pinch of cinnamon and salt;
when scalding hot, pour in cornstarch and cocoa mixture and stir
carefully until it thickens well. Turn into wet molds. Serve with plain
or whipped cream. Garnish with Maraschino cherry.
CHOCOLATE PUDDING.
One pint milk, one pint bread crumbs, yolks of three eggs, one-half
teaspoon vanilla, five tablespoonfuls grated chocolate. Scald the milk,
add bread crumbs and chocolate. Take from fire and add one-half cup
sugar and the beaten yolks. Bake in pudding dish fifteen minutes. Make
meringue of whites of eggs and three tablespoonfuls of powdered sugar.
Spread over pudding and brown. Serve warm or cold, with cream, plain or
whipped.
CREAM STRAWBERRY SHORTCAKE.
One quart white flour; mix well with three tablespoonfuls cold butter,
one teaspoonful salt, a tablespoonful white sugar. Add a beaten egg to a
cup of sour cream, turn into other ingredients. Dissolve a teaspoonful
of soda in a little water, mix all together quickly, roll lightly into
two round sheets, place on pie tins and bake from twenty to twenty-five
minutes in quick oven. Split, spread sweetened berries between layers
and on top, and cover generously with whipped cream.
CUP CUSTARD.
Beat four eggs and stir in one-half cup sugar, one-fourth teaspoonful
salt, then slowly one quart scalded milk. When sugar has dissolved,
flavor with nutmeg or vanilla and pour in cups or bake dish. Set cups or
bake dish in a pan of hot water and bake in a moderate oven till a knife
inserted in custard comes out clean. Do not let the water in the pan
boil. Serve plain or with caramel sauce.
Caramel Sauce.
Melt one-half cup sugar to a syrup of light brown color, and add
one-half cup water. Simmer ten minutes. Cool before serving.
FIG PUDDING.
Chop one-half pound beef suet and work with the hands until creamy, then
add one-half pound figs finely chopped, and again work with the hands
until thoroughly blended. Soak two cups stale bread crumbs in one-half
cup milk thirty minutes. Add two eggs well beaten, one cup sugar and
three-fourths teaspoonful salt. Combine the mixture, beat vigorously,
turn into a buttered mold, steam over three hours, remove from the mold
and serve with sauce. Serve ten or eleven persons.
Sauce for Pudding.
Yolks of two eggs beaten light, two-thirds cup powdered sugar, one
teaspoonful vanilla. Add one-half pint cream, whipped just before
serving. Whites of eggs may be used instead of whipped cream.
FIG TAPIOCA.
Soak two-thirds of a cup of tapioca in three cups of cold water, add one
pound of chopped figs and one and one-half cup of brown sugar. Steam one
hour. Just before the tapioca sets add one cupful of chopped nuts and
one teaspoonful of vanilla, (with knife), one-fourth teaspoonful salt.
Ice water to form stiff dough.
FLUFFY CORNSTARCH PUDDING.
One pint of milk, three tablespoonfuls sugar, two tablespoonfuls
cornstarch, whites of three eggs, a little salt to taste, one-half
teaspoonful vanilla or lemon. Have egg whites beaten stiff. Put milk on
in a double boiler; when heated, add sugar, salt and flavoring; when
scalding hot, add cornstarch, which has been dissolved in a little cold
milk. Let this cook a minute or two, stirring well, then add the stiffly
beaten whites of eggs, using cut-and-fold method. Turn mixture into
molds which have been wet with cold water; sherbet cups make excellent
molds, tea cup half filled will do. Turn into suitable dishes and serve
with custard sauce. Maraschino cherry on top of pudding is attractive.
Custard Sauce.
One pint milk, yolks of three eggs, three tablespoonfuls sugar, one
teaspoonful vanilla or lemon, little salt. Beat egg yolks, add to these
the sugar; heat milk in a double boiler, add salt and beaten egg yolks,
stirring until the mixture thickens. Flavor when cool.
FROZEN PUDDING.
Soak one cup of candied fruit cut in pieces; put in hot syrup (sugar and
water) to cover until softened; mix one quart cream and three-fourths
cup sugar, and flavor, then freeze. Line two-quart mold with
lady-fingers, crust side down. Fill with alternate layers of cream and
fruit, cover, pack in salt and ice and let stand two hours. Serve with a
nice boiled custard or whipped cream.
FRUIT PUFFS.
Make dough as for dumplings or fruit roll, only stiff enough to drop
from spoon. To one pint sifted flour add one heaping teaspoonful baking
powder, one-fourth teaspoonful salt, lump of lard or butter size of
small egg, milk to make dough of consistency to drop it from a
tablespoon. Drop a little dough on top of fruit, having cup about
two-thirds full. Place cups in steamer and steam about three-fourths of
an hour. Serve with any sauce or dip preferred.
FRUIT ROLL.
One pint flour, one tablespoonful sugar, one teaspoonful baking powder,
pinch of salt, rounding tablespoonful lard, milk enough to roll. Roll in
a long piece and put fruit (ripe or canned peaches, apricots,
raspberries, blackberries or cherries) in center, then put the two sides
together, a little water will make it stick; turn over and put in pan.
Butter the top, take one-half cup sugar and one tablespoonful flour, mix
thoroughly and pour into this the juice of the fruit or a little boiling
water. Put a little of this on the top, also a little nutmeg. When half
baked, pour in the sugar and flour, water or juice of fruit. Bake about
one-half hour, when done baste with the juice. Serve with cream and
sugar.
GRAHAM PUDDING.
One and one-half cup of Graham flour, one cup sweet milk, one-half cup
molasses, one cup chopped raisins, one-half teaspoonful salt, one level
teaspoonful soda. Sift the Graham flour to make it light and return the
bran to the sifted mixture; dissolve the soda in the milk and add the
salt and molasses with the milk to the Graham flour. Then add the
raisins and pour into a double boiler and steam four hours.
GREEN TOMATO PIE.
Pare and slice tomatoes just beginning to ripen. Fill heaping full pie
pan prepared with lower crust. Put in one cup sugar, a little nutmeg or
cinnamon, juice of half a lemon and a tablespoonful butter. Cover with
top crust. Bake three-fourths hour.
ICE CREAM PUDDING.
Custard: Two tablespoonfuls cornstarch, yolks of three eggs, one cup
milk, one and one-third cup pulverized sugar; boil in double boiler,
stirring constantly. Whip one quart cream, sweeten and flavor to taste;
dissolve one tablespoonful Cox's gelatine and mix with cream; then add
the beaten whites of eggs to the cream. Place alternate layers of the
custard and whipped cream in a form or mold, sprinkling blanched and
chopped almonds and candied cherries cut in small pieces in each layer.
Close mold securely and place in a pail of chopped ice and salt. Allow
four hours for freezing. Turn out of mold on a platter and cut in
slices.
LEMON BUTTER.
Two lemons, grate rind of one; two eggs, one cup of sugar and small
piece of butter. Boil until it thickens.
LEMON JELLY.
Soak one-half box of gelatine in one-half cup cold water; dissolve with
one cup boiling water. Juice of one lemon, one cup sugar, one pint
orange juice. Strain through a fine napkin. Put on ice to harden.
LEMON SAUCE.
Two heaping teaspoonfuls cornstarch, one cup sugar, add two cups boiling
water, let simmer ten minutes, add grated rind and juice of one lemon,
one tablespoonful butter.
MACARONI SOUFFLE.
Melt three tablespoonfuls butter, add four tablespoonfuls flour, and
gradually one cup scalded milk with one-half cup macaroni rolled fine;
when well thickened, pour into yolks of four eggs, beaten until thick,
and lemon color, and mix with two tablespoonfuls sugar; cool, add
one-fourth teaspoonful Crown almond extract and cut and fold in the
whites of four eggs, beaten till stiff and dry. Turn into buttered
pudding dish, sprinkle with macaroni crumbs and bake from thirty to
thirty-five minutes in slow oven in a pan of water. Serve with Foamy
Sauce.
Foamy Sauce.
Beat whites of two eggs till stiff, add gradually one cup powdered sugar
and continue beating, and then add one-fourth cup hot milk or cream and
one teaspoonful vanilla.
MAPLE MOUSSE.
Three-fourths cup maple syrup, yolks of four eggs, one pint whipped
cream. Beat yolks until light, cook in double boiler with syrup fifteen
minutes. Stir rapidly. Beat until cold, add whipped cream, put in a mold
and pack in ice four or five hours.
MARSHMALLOW PUDDING.
Dissolve one and one-half tablespoonful gelatine in one-half cup boiling
water. When thoroughly dissolved, add one-half cup cold water into which
has been stirred a pinch of salt and sugar to taste; set aside to cool.
When the gelatine begins to thicken, pour it slowly into the stiffly
beaten whites of four eggs, beating it well as you pour. The mixture
will now be white and spongy. Pour into mold or dish one-half of
mixture, flavored to taste. Have ready cocoanut, chopped nuts or
Maraschino cherries (all three may be used) in a center layer. Onto this
pour the remainder of the mixture, which may be colored if desired. With
this serve a sauce made from the yolks of three eggs, one pint milk,
sugar and vanilla to taste; cook in double boiler till it thickens so
that it will pour nicely. Quick and easy to prepare.
MOCK CHARLOTTE RUSSE.
One round tablespoonful cornstarch, moisten in cold water. Pour over
one-half pint of boiling water, boil one minute, add one-half cup sugar
and pour while hot over the well-beaten whites of three eggs. Add a
teaspoonful vanilla and turn into a mold to harden. Make a sauce from
the three yolks of the eggs beaten with four tablespoonfuls sugar and
one pint of scalded milk cooked together for a moment, but not allowed
to boil, or it will curdle.
ORANGE ICE.
Boil one quart of water, add one pint of sugar, boil twenty minutes,
cool, add one pint orange juice, grated rind of two oranges and
one-fourth cup lemon juice. Freeze and serve.
ORANGE PUDDING.
Four large oranges, sliced thin and sprinkled with sugar. Make a boiled
custard of one pint milk, yolks of three eggs, pinch of salt, one
tablespoonful cornstarch, three tablespoonfuls sugar. When cold, pour
over oranges, cover with beaten whites and one-half cup sugar. To be
eaten cold. Whipped cream can be used instead of frosting.
PINEAPPLE SHERBET.
Soak one tablespoonful gelatine in a cup of cold water; when soft,
dissolve with a cup of boiling water, strain, add one pint sugar and
one-half pint grated pineapple, juice of one lemon. Put in a freezer,
pack with ice and salt and freeze.
PLUM PUDDING.
One and one-half cup molasses, one and one-half cup suet cut fine, one
and one-half cup milk, one pound raisins, one pound currants, three
teaspoonfuls soda melted in a little water, then poured in the molasses
and stirred; cinnamon and cloves to taste, flour enough to make a stiff
batter.
Sauce.
One large cup brown sugar, one-half cup butter beat until light, two
eggs beaten separately; flavor with vanilla, put on stove and stir until
it creams.
PLUM PUDDING.
Three cups flour, one cup bread crumbs, one and one-half cup sweet milk,
three-fourths cup cider, one cup sugar, one-half pound raisins, one-half
pound currants, one-half pound suet, one nutmeg, two ounces citron, one
teaspoonful cinnamon, one teaspoonful baking powder, one-half
teaspoonful mace, yolks of four eggs, whites of two eggs. Boil five
hours.
PLUM PUDDING.
Five-cent bakers' loaf of bread, one and one-half cup stoned raisins,
one cup currants, one-fourth cup citron, one cup suet, one cup New
Orleans molasses, one saltspoonful cloves, one tablespoonful cinnamon,
two eggs, two teaspoonfuls baking powder, one cup flour, heaping. Soak
loaf of bread thoroughly in cold water, then squeeze dry. Steam five or
six hours. Serves sixteen persons.
PRUNE PUDDING.
Cook twelve large prunes until soft. Strain through a colander. Beat the
whites of four eggs stiff and add one cup cracker or dried rusk crumbs,
one cup powdered sugar and pulp of prunes. Boil in double boiler about
one and one-half hours and serve with whipped cream.
PRUNE WHIP.
One-half pound prunes, one-half cup sugar, one-fourth teaspoonful lemon
juice, white of one egg. Beat white of egg to stiff froth, add slowly
three teaspoonfuls prunes, pressed through a sieve, then the lemon juice
and sugar. The prunes should be soaked over night in enough water to
cover; cook in same water till soft. Remove stones and force through a
strainer (use the yolk of egg for custard sauce). One egg yolk, one-half
cup milk, one tablespoonful sugar, pinch of salt, nutmeg. Beat egg and
sugar, heat milk, pour over egg, cook in double boiler till it coats the
spoon, about five minutes. Bake in a buttered dish, eight minutes in
slow oven.
QUINCE HONEY.
Four quinces, three apples grated raw, four pounds sugar and one pint
water cooked together, then put in the quinces and apples and boil
twenty minutes.
SAILOR'S DUFF.
One egg and two tablespoonfuls sugar, beaten together, and one-half cup
molasses beaten in. Then add two tablespoonfuls melted butter and beat
again; one teaspoonful soda dissolved in a little warm water, one and
one-half cup fine white pastry flour, one-half cup boiling water, added
last. Steam three-fourths of an hour.
Sauce.
Yolks of two eggs, add one cup pulverized sugar and one teaspoonful
vanilla extract, well beaten together; add one-half pint whipped cream
just before serving.
SAUCE FOR ICE CREAM.
To six figs add a pint of hot water. When they have cooked a short time,
add enough granulated sugar to make a rich syrup and stew them until the
figs are tender. After they are cold, add a tablespoonful of vanilla.
Pour over the ice cream. Serve in glass cups and add a portion of the
fig on each cup.
SNOW PUDDING.
Soak one tablespoonful gelatine in one-fourth cup cold water, add a
little pinch of salt, and dissolve in one and one-fourth cup boiling
water; add three-fourths cup sugar and one-fourth cup lemon juice. When
mixture begins to form, beat with a Dover beater until almost white,
then add well-beaten whites of three eggs and beat thoroughly. Set aside
to cool, and serve with sweet or whipped cream.
SNOW CUSTARD.