fingertips; add water slowly, just enough to make stiff dough; roll out
very thin on floured board and line patty pans, being very careful to
have pastry come well over the edges of pans. Bake in hot oven about 12
or 15 minutes. Fill with cherries. Cover with hot syrup made as for
strawberry pie, page 27, using 1/2 cup juice from the cherries
instead of strawberries.
Other fruit can be used in place of cherries.
Frozen Desserts
How to Freeze
Scald can, cover and dasher, adjust can in freezer; put in dasher; pour
in the mixture to be frozen and fasten cover (the can should never be
more than 3/4 full); adjust crank and turn once or twice. Fill space
around can to within an inch of top with ice and salt (three parts
crushed ice to one part salt), packing hard. Turn slowly at first,
increasing speed when mixture begins to stiffen. Add more ice and salt
as required. When mixture is very firm, wipe off cover, open can and
remove dasher; scrape frozen mixture from dasher and sides of can, and
pack down solidly; cover with paper and replace can cover. Put cork in
opening in cover. Pour off salt water if there is danger of its getting
into the can. Fill up over top of can with ice and salt (four parts ice
to one part salt). Cover freezer with heavy blanket and keep in cool
place until ready to serve.
Philadelphia Ice Cream
1 quart cream
1 cup sugar
1 tablespoon vanilla extract
Scald half pint of cream; add sugar and stir until dissolved. Cool and
add remainder of cream and vanilla. Freeze as above.
Strawberry Ice Cream
Add to Philadelphia Ice Cream before freezing one quart of berries which
have been washed, hulled, crushed and slightly sweetened.
Chocolate Ice Cream
Melt 2 ounces unsweetened chocolate with half pint cream and proceed as
for Philadelphia Ice Cream.
French Ice Cream
1 cup milk
yolks of 4 eggs
1 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 quart cream
Scald milk and add to beaten egg yolks; add sugar, salt, vanilla and
cream which has been whipped. Freeze as above.
Frozen Pudding
3 cups milk
3 eggs
1 cup sugar
1 tablespoon corn starch
1 cup chopped mixed fruit
Scald milk in double boiler. Mix corn starch with a little cold milk;
add beaten eggs, sugar and a few grains of salt; mix well and add slowly
to scalded milk, stirring until it thickens. Cool and add fruit, which
has been put through food chopper. The fruit is a matter of taste. It
may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon
cherries, 1 tablespoon blanched almonds and 1 tablespoon candied
pineapple. Freeze, but not too stiff; put into mold and pack in ice and
salt until ready to serve.
Grape Sherbet
1 pint grape juice
1 cup sugar
1 quart milk
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold
milk; freeze at once. This makes a lilac colored sherbet.
Lemon Sherbet
juice of 3 lemons
1-1/2 cups sugar
1 quart milk
Mix juice and sugar, stirring constantly while slowly adding very cold
milk. If added too rapidly, mixture will curdle. However, this does not
affect quality. Freeze and serve.
Orange Water Ice
juice of 6 oranges
2 teaspoons orange extract
juice of 1 lemon
1 quart water
2 cups powdered sugar
1/2 cup cream
Mix all ingredients together; strain and freeze.
Strawberry Mousse
1 box strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour; mash
and rub through fine sieve; add gelatine which has been soaked in cold
water and dissolved in the boiling water. Set in pan of ice water and
stir until it begins to thicken; fold in whipped cream. Put into mold,
cover, pack in salt and ice, 1 part salt, 3 parts ice; allow to stand 4
hours. Raspberries or peaches or shredded pineapple may be used instead
of strawberries.
Soups
Soup stock is the liquid in which bones, cooked or uncooked meat and
vegetables have been boiled.
Gravies and browned pieces of meat are often added to the soup kettle
for color and flavoring.
The stock should be strained, quickly cooled and all fat removed.
A great variety of soups may be made by adding to any soup stock,
previously cooked macaroni, spaghetti, vermicelli noodles or vegetables.
Cream soups are made with a cream sauce foundation to which is added the
strained pulp of vegetables or fish.
Brown Soup Stock
6 lbs. shin of beef
3 to 6 quarts cold water
1 bay leaf
6 cloves
1 tablespoon mixed herbs
2 sprigs parsley
1/2 cup carrot
1/2 cup turnip
1/2 cup celery
1/2 cup onion
Wipe beef and cut lean meat into inch cubes; brown one-third in hot
frying pan; put remaining two-thirds with bone and fat into soup kettle;
add water and allow to stand 30 minutes. Place on back of range; add
browned meat and heat gradually to boiling point. Cover and cook slowly
six hours; add vegetables and seasoning one hour before it is finished.
Strain and put away to cool. Remove all fat; reheat and serve.
Bean Soup
2 cups beans
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour
Soak beans in water over night. Drain and put into saucepan with six
cups boiling water and boil slowly two hours or until soft; add onion
and bacon which have been fried light brown; boil five minutes; add
salt, pepper, parsley and thyme. Mash beans with back of spoon and add
flour which has been mixed with a little cold water; boil five minutes
and serve.
Cream Soups
This is the foundation or sauce for many fish and vegetable cream soups.
1 quart milk
1 tablespoon butter
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 cup boiling water
Scald milk and add butter and seasoning; thicken with flour, which has
been mixed with little cold water. Thin with boiling water and boil two
minutes.
For pea soup boil and mash 1 pint green peas and add to sauce.
For cream of celery boil 1 pint cut celery until tender; rub through
sieve, add to milk, and proceed as above.
For potato soup boil and mash 6 large potatoes, stir into milk, proceed
as above, and strain. Just before serving stir in a tablespoon chopped
parsley.
For corn soup add to sauce a can of corn or corn cut from 6 ears boiled
fresh corn, 1 tablespoon sugar, and boil 15 minutes. Strain and serve.
For cream of fish soup add to milk about one pound of boiled fish, which
has been put through sieve and proceed as above.
Creole Soup
1/4 cup rice
1/2 cup cut onion
2 tablespoons bacon drippings
2 cups tomatoes
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon paprika
1 tablespoon cut parsley
Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onions in
pan with drippings until tender, but not brown; add tomatoes and boil 10
minutes; rub through strainer into boiled rice and water; add seasoning
and sprinkle with parsley. Add a little chopped green pepper if desired.
Cream of Tomato Soup
1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour. In the meantime, melt butter, stir
in flour and cook over low flame, adding milk slowly; add seasoning.
Strain tomatoes; add soda; stir into sauce and serve immediately.
Onion Soup
2 cups finely chopped onion
2 tablespoons butter or bacon drippings
4 cups rice water or vegetable stock
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley
Cook onions and butter or drippings in covered saucepan, shaking pan
often. When onions are tender add rice water or stock; boil 5 minutes;
add seasoning and chopped parsley.
Fish
When a fish is fresh the flesh is firm and the gills are a bright pink.
To clean: Hold fish by the tail and with a sharp knife scrape off scales
toward the head; wipe with damp cloth; slit underside; carefully remove
entrails; wash with cold water, removing all clots of blood from
backbone.
Always cook fish thoroughly.
Broiled Fish
Clean, wash, and split, removing backbone and fins along the edge. Very
large fish should be cut into slices. Dry with cheesecloth; season with
salt and pepper. Cook on well-greased broiler, from 10 to 20 minutes,
turning once. Remove to hot platter; add melted butter and sprinkle with
chopped parsley; garnish with slices of lemon and serve.
Baked Fish
Prepare as for "Broiled fish." Brush pan with drippings; place fish,
skin side down; dust with salt, pepper and flour; pour over 2
tablespoons melted butter and 1/2 cup milk. Bake in hot oven 20 to 25
minutes or until brown. Remove to hot platter, sprinkle with chopped
parsley and serve.
Fried Fish
Clean, removing head and tail, unless fish are small; wash with cold
water and dry with cheesecloth; dust with salt, pepper and flour on both
sides. Heat one tablespoon bacon drippings or other fat in heavy pan
over hot fire. Put in fish; brown quickly on both sides; reduce heat and
fry 5 to 10 minutes longer. Serve with chopped parsley and lemon or
sauce tartare.
Planked Fish
Prepare as for "Broiled fish." Heat plank, brush with drippings and dust
with salt and pepper. Place fish, skin side down, doubling thin part so
that it will not burn. The oven must be hot before putting in plank;
cook 20 minutes; reduce to moderate heat and leave in oven 10 to 20
minutes longer. Melt 1 tablespoon butter, add 1 teaspoon salt, 1/8
teaspoon pepper, and pour over fish. Garnish with potato roses, lemon
and parsley and serve on the plank.
Codfish Balls
1 cup salt codfish
2 cups potatoes, cut into cubes or small pieces
1/8 teaspoon pepper
1/2 tablespoon butter
1 egg
Pick over, wash and shred fish into small pieces. Put potatoes into deep
saucepan; cover with cold water; add fish and boil until potatoes are
soft. Take off fire; drain well; beat up with wire whip or fork until
light and all lumps are out of potatoes; add seasoning, butter and
slightly beaten egg. Drop by spoonfuls into deep fat, hot enough to
brown a piece of bread in 40 seconds and fry until golden brown. Drain
on brown paper and serve immediately.
Fish Chowder
2 or 3 slices salt pork
6 medium-sized potatoes
1 small onion
3 lbs. fresh fish
2 quarts milk
2 teaspoons salt
1/8 teaspoon pepper
Cut pork in dice pieces; fry crisp, and turn into chowder kettle. Pare
and cut potatoes into pieces. Peel and chop onion fine. Put potatoes
into kettle with part of onion. Cut fish into convenient pieces; and lay
over potatoes; sprinkle over with rest of onion; add seasoning and
enough water to come to top of fish; cover closely and cook until
potatoes are soft; add milk and let it scald up again. Pilot bread or
crackers, split and soaked, may be added just before last boiling. If
milk is not available a smaller quantity of water may be used.
Boiled Lobsters or Crabs
The lobster should be purchased alive and plunged into boiling Water in
which a good proportion of salt has been mixed. Continue to boil
according to size about 20 minutes. Crabs should be boiled in the same
manner, but only a little more than half the time is necessary.
To open a boiled lobster, wipe off shell, break off large claws;
separate tail from body; take body from shell, leaving "lady" or
stomach, on shell. Save green fat and coral; remove small claws; remove
woolly gills and discard, break body through middle and pick out meat
from joints. Cut with sharp scissors through length of under side of
tail, draw meat from shell. Draw back flesh on upper end and pull off
intestinal cord and discard. Break large claws and remove meat.
Creamed Oysters
To each 30 oysters use 1 cup thin Cream Sauce, page 35. Drain
oysters, saving liquor for soup, put into shallow pan over quick fire
and cook about one minute or until edges curl, stirring constantly, and
add to sauce.
Or put on oysters with 1 tablespoon butter; add 1 tablespoon flour which
has been mixed with a little cold water; add 1/2 cup milk, 1/2 teaspoon
salt and 1/8 teaspoon pepper. Worcestershire sauce may be added if
desired. Boil 1 minute and serve on thin squares of toasted bread;
garnish with parsley.
Scalloped Oysters
25 oysters
2 cups bread crumbs
1/4 cup milk
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
Grease dish and cover bottom with bread crumbs, then lay oysters in
carefully; season and cover with bread crumbs; pour over milk and cover
top with butter. Bake in hot oven 15 to 20 minutes.
Fried Oysters
Wash and drain oysters. Season with salt and pepper, dip in flour, egg
and then bread or cracker crumbs. Fry in hot fat until golden brown.
Drain well and garnish with lemon and parsley.
Clam Chowder
25 clams
6 potatoes
1 onion
1/8 lb. finely cut salt pork
2 teaspoons salt
1/8 teaspoon pepper
1 quart milk
Chop hard parts of clams. Slice potatoes and onion thin. Put pork into
kettle and cook a short time; add potatoes, onion, seasoning and juice
of clams. Cook 2-1/2 hours; then add clams. Boil 15 minutes and just
before serving add hot milk.
Shell Fish a la Newburg
2 cups finely cut shrimp, scallops, lobster, or crab meat
2 tablespoons butter
1 tablespoon flour
1 cup milk
2 hard boiled eggs
1 teaspoon salt
cayenne pepper to taste
1/4 teaspoon paprika
1/4 cup sherry
If canned fish is used cover with cold water 20 minutes and drain. Melt
butter in saucepan; add flour and stir until smooth; add cold milk
slowly; boil until thick. Rub egg yolks through strainer and add,
stirring until smooth; add seasoning, and finely chopped egg whites; add
fish; put all in top of double boiler over fire for 15 minutes; add
sherry and serve immediately.
Meats
Roasting
Wipe meat with damp cloth. Trim and tie into shape if necessary. Put
some pieces of fat in bottom of pan, and season meat with salt and
pepper. Have oven very hot at first and when meat is half done reduce
heat. Baste every 10 to 15 minutes. If there is danger of fat in pan
being scorched add a little boiling water. Roast from 10 to 15 minutes
for each pound of meat, as it is desired rare or well done.
Broiling
The rules for roasting meat apply to broiling, except that instead of
cooking it in the oven it is to be quickly browned, first on one side
and then on the other, over hot coals or directly under a gas flame,
turning every minute until done. Meat an inch and one-half thick will
broil in 8 to 15 minutes. Season after it is cooked.
Pan Broiling or Frying
Put meat to be broiled or fried in very hot frying pan, with very little
or no fat. Turn every few minutes until cooked. Season and serve
immediately. Steaks and chops may be pan-broiled without any fat in the
pan. For thin gravy pour a little boiling water into pan after meat is
taken out.
Boiling and Stewing
Fresh meat for boiling should be put into boiling water and boiled hard
for about 5 minutes; reduce heat and boil gently about 20 minutes for
each pound, salt and spices may be added for seasoning. A little vinegar
put into the water with tough meat makes it tender. The broth of boiled
meat should always be saved for soups, stews or gravies. Salt meats
should be put in cold water, which as soon as it boils should be
replaced by fresh cold water, repeating if necessary until meat has
palatable flavor when done. Salted and smoked meats require about 30
minutes slow boiling, to each pound. Vegetables and herbs may be boiled
with them to flavor. When cooked keep hot until required, if they are to
be served hot; if they are to be served cold, cool in liquor in which
they were boiled. Very salt meats, or those much dried in smoking,
should be soaked over night in cold water.
Pot Roasting
Tough cuts of meat may be first browned in fat, then half covered with
boiling water and cooked slowly either in oven or in iron kettle on top
of stove. This method requires long, slow cooking.
Stew with Dumplings
2 pounds lean beef, mutton or veal
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons chopped parsley
Wipe meat, cut into small pieces, put in kettle, cover with boiling
water and boil slowly 1-1/2 hours; add carrots and onions; boil 15
minutes, then add potatoes, salt, pepper and tomatoes; add boiling
water, if needed to cover vegetables; boil 30 minutes. Add dumplings and
boil 10 minutes without lifting cover. Put meat and vegetables on
platter with dumplings around edge. Add flour which has been mixed with
a little cold water; boil 3 minutes; pour over stew and sprinkle with
parsley.
DUMPLINGS
1 cup flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
1 teaspoon shortening
cold water
Sift flour, baking powder and salt; rub in shortening lightly with
fingers; add enough water to make dough hold together. Drop by spoonfuls
into stew.
Liver and Bacon
Have liver cut in thin slices; wash, drain, dry and roll in flour. Put
bacon thinly sliced into very hot frying pan; turn until brown and
transfer to hot platter. Fry liver quickly in the hot bacon drippings,
turning often. When done put on platter with bacon. Pour off all but 1
or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until
brown. Add hot water gradually to make smooth gravy, season and boil 1
minute.
Roast Lamb
Wipe meat with damp cloth. Put one or two thin slices of onion on top;
season with salt and pepper. Put into roasting pan in hot oven and roast
for about one hour and a quarter. Reduce the heat after lamb has been
roasting about 20 minutes. Serve on hot platter with brown gravy or mint
sauce.
Roast Stuffed Shoulder of Lamb with Browned Potatoes
3-1/2 or 4 pounds shoulder of lamb
DRESSING
2 cups stale bread crumbs
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
Wipe lamb with damp cloth; fill pocket with dressing and sew up. Put
into hot oven for 20 minutes. When well browned, season with salt and
pepper, add 1 cup cold water and roast 45 minutes; add 1 quart white
potatoes, which have been washed, pared and boiled, and roast until
potatoes are brown. Remove to platter. Add water to pan to make 2 cups
of gravy. Thicken gravy by adding 1 tablespoon flour mixed with a little
cold water, season and cook until smooth.
Pot Roast of Beef with Browned Potatoes
Wipe beef with cloth, put into iron kettle or frying pan and brown well
on all sides. Add 2 tablespoons cut onion, 1 tablespoon salt, 1/4
teaspoon pepper and 2 cups boiling water; and boil slowly 1-3/4 hours;
add water as it boils away, 1 cup at a time. After adding potatoes, boil
30 minutes. Place meat and potatoes on hot platter. Add 1 tablespoon
flour mixed with a little cold water to gravy and boil. Pour over meat
and sprinkle with chopped parsley. Carrots cut in small pieces may be
added with potatoes.
Baked Veal with Tomato Sauce
1 thin veal cutlet
1 teaspoon drippings
1 teaspoon chopped onion
1 teaspoon chopped parsley
1/2 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
Trim edge of cutlet and spread on board or platter. Fry onion in
drippings until tender; add bread crumbs and parsley mixed with enough
water to hold them together; spread on cutlet and roll; tie in three or
four places. Dust with salt, pepper and flour. Place in pan; add 1/2 cup
hot water. Roast in hot oven 35 to 45 minutes, adding water if needed.
Remove to hot platter; pour tomato sauce around meat and garnish with
parsley.
Veal Cutlet
Cutlet may be cooked whole or cut into pieces for serving. Dust with
salt, pepper and flour; dip in 1 egg beaten with 1 tablespoon milk, then
in bread crumbs. Brown on both sides in shallow fat in hot frying pan.
Add boiling water to cover; season and cook slowly for 1 hour. Thicken
gravy with 1 tablespoon flour mixed with a little cold water.
Roast Loin of Pork
Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes,
or until well browned, then add 1 teaspoon salt, 1/8 teaspoon pepper and
1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To
gravy, add 1 tablespoon flour mixed with cold water, season and boil
until thick.
Apple Sauce
Wipe, pare and quarter sour apples; remove seeds and core; put into
saucepan and add cold water to almost cover. Cook slowly until soft. Add
about 1/2 cup sugar for each quart of apples. Cook a few minutes longer;
remove from fire; add little lemon peel and serve either hot or cold.
Baked Ham
Wash and scrub ham in warm water; soak over night. Whether a whole or
half ham, put on to boil with cold water enough to cover; boil slowly 4
to 5 hours or until tender, allowing about 30 minutes to the pound. Cool
in water in which it was boiled; remove skin carefully; put in pan;
cover with 1 cup brown sugar and 1 teaspoon pepper; add 2 cups cold
water; bake in very hot oven 45 to 60 minutes; baste often. When brown
add 1 cup cider or 1/2 cup vinegar and thicken with 2 tablespoons
flour.
Creamed Sweetbreads
Lay sweetbreads in cold water with a little salt for 1 hour. Drain, put
into saucepan, cover with boiling water and boil very slowly 25 minutes;
drain and when cool separate and remove all membrane. Cut into small
pieces and reheat in Cream Sauce, page 35.
Poultry
How to Clean
Singe fowl over free flame. Cut off head just below bill. Untie feet,
break bone and loosen sinews just below joint; pull out sinews and cut
off feet. Cut out oil sac. Lay breast down, make small slit from
backbone toward head; loosen windpipe and crop and pull out. Push back
skin from neck and cut off neck close to body. Make slit below end of
breastbone, put in fingers, loosen intestines from backbone, take firm
grasp of gizzard and draw all out. Cut around vent so that intestines
are unbroken. Remove heart, lungs and kidneys, wash inside and out with
cold water, then wipe dry with cloth. Cut through thick fleshy part of
gizzard and remove inside heavy skin without breaking, then cut away
gristly part so that only thick fleshy part is used.
Roast Poultry
After poultry is cleaned and washed inside and out with cold water, fill
inside with dressing. Have at least a yard fine twine in trussing
needle. Turn wings across back so that pinions touch. Run needle through
thick part of wing under bone, through body and wing on other side;
return in same way, but passing needle in over bone, tie firmly, leaving
several inches of twine. Press legs up against body, run needle through
thigh, body and second thigh, return, going round bone in same way; tie
firmly. Run needle through ends of legs, return, passing needle through
rump; if opening is badly torn, one or two stitches may be needed; if
steel skewers are used put one through wings of fowl and other through
opposite thigh. Then wind twine in figure eight from one handle of
skewer to other. Rub all over with soft butter and season. Place on rack
in roasting pan and put into very hot oven. Make basting mixture with
1/2 cup each of butter and water; keep hot and baste every 10 or 15
minutes. Roast 3 hours for 8 pound turkey, 1 to 1-1/2 hours for chicken
and ducks 3 to 4 pounds. If bird is very large and heavy, cover breasts
and legs with several thicknesses of paper to keep from burning.
Poultry Dressing
2 cups stale bread
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon finely cut parsley
1/2 tablespoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
powdered sage if desired
Soak bread in cold water 5 minutes and press out all water. Put
drippings and onion into pan and cook slowly, stirring constantly, until
onion is tender but not brown. Add bread, parsley and seasoning and mix
well together.
Oyster Dressing
20 oysters
2 tablespoons butter
4 cups bread crumbs
1/2 tablespoon salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
Drain and rinse oysters with cold water. Put butter in saucepan with
oysters and bring to boiling point; add bread crumbs, seasoning and
parsley; mix carefully, so that oysters will not be broken.
Giblet Gravy
Boil neck, gizzard and wing tips together until tender. Pour off excess
of fat in pan in which poultry has been roasted; add enough stock from
the gizzard and neck to make 3 cups of gravy. Chop gizzard, liver and
heart and add; then add 1 teaspoon finely cut onion, 1 teaspoon salt,
1/8 teaspoon pepper, 2 tablespoons flour mixed with a little cold water.
Boil 3 minutes.
Fricassee of Chicken