cold water, when soft, mash, adding a little warm water while mashing.
Add salt and mashed garlic to beans and one or two teaspoons of sugar.
To a pound of beans take a pound of onions. Brown the onions in oil and
add water so they do not become too brown or greasy. When beans are
tender serve on platter with browned onions poured over them. May be
served either hot or cold. This dish is served with Carnatzlich. (See
Meats.)
BAKED LENTILS (LINZEN)
Pick and wash one-half pound of lentils and soak them in cold water
overnight. In the morning put them over the fire in a large saucepan
with about a quart of water. As soon as the water begins to boil, the
lentils will rise to the top. Remove them with a skimmer, put them in a
baking dish with one small onion and three or four ounces of smoked fat
meat in the centre, and pour over them a pint of boiling water, in which
one-half teaspoon of salt and one-quarter teaspoon of pepper have been
mixed. Bake in a moderate oven four or five hours. The lentils must be
kept moist and it may be necessary to add a little water from time to
time.
MEAT SUBSTITUTES
The following recipes contain as much nourishment as any meat dish and
can readily be substituted for meat at a meal.
LENTIL SAUSAGES
For each person soak one tablespoon of lentils overnight. Then drain and
leave them spread on a dish for a day.
When ready to use, chop them finely and cook gently in a covered jar in
an outer vessel of water for about one hour, adding from time to time
just as much water as they will absorb.
When fully cooked, stir in about twice their bulk in bread crumbs
(preferably whole wheat), a slight flavoring of very finely chopped
onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and
drippings to make the whole fairly moist.
When cool, shape into sausages (or cutlets or round cakes for luncheon),
coat them with egg and bread crumbs or seasoned flour, and brown them in
a little fat in a frying-pan or in a fairly hot oven.
Gravy or diluted meat extract should be served with them. They are no
less good when fried overnight and reheated in the gravy.
MOCK CHILE CON CARNE
Pick over and wash two cups of kidney beans, soak in one quart of water.
Next morning bring to a boil in fresh water, drain, cover beans with
boiling water and cook until tender. Half an hour before beans are to be
served, put one tablespoon of butter in a saucepan, chop and add four
green, peppers, one small red pepper, one onion, one pint of tomatoes,
one teaspoon of salt, cook fifteen minutes, add to beans with three
tablespoons of uncooked rice, simmer until thick.
SPANISH BEANS
Soak two cups of beans overnight. Drain and boil until the skin cracks,
and let one cup of water remain on the beans. Chop fine one onion and
two cloves of garlic and fry a light brown in one tablespoon of olive
oil; then add one-half can of tomatoes, one teaspoon chili powder
dissolved in a little cold water, salt to taste and half a dozen olives
chopped. A piece of smoked beef or tongue improves the flavor.
PEA PURÉE
Pick over and wash two cups of dried peas. Soak them over night or for
several hours in cold water. Put them on to boil in three pints of
fresh, cold water and let them simmer until dissolved. Keep well scraped
from the sides of the kettle.
When soft, nib through a strainer, add a little boiling water or soup
stock, add one and one-half teaspoons of salt, one-half teaspoon of
sugar and a speck of white pepper, and beat the mixture well.
Put hard brisket fat chopped in small pieces, about one-eighth of a
pound will be sufficient, into a spider and cook until a light yellow,
add a large onion, cut in dice and continue cooking with the fat until
brown. Serve the purée like mashed potatoes. Pour the onion and fat over
it before serving. Serve hot.
KIDNEY BEANS WITH BROWN SAUCE
Pick over and wash one pint (two cups) of kidney beans let soak
overnight in cold water. Drain and cook in fresh salted water till
tender. Drain; shake in saucepan with one teaspoon butter three minutes.
Add one cup of brown sauce and simmer five minutes.
NAHIT (RUSSIAN PEAS)
Place one pound Russian peas in granite kettle, add one tablespoon of
salt and hot water to more than cover and let soak twelve hours or more.
Drain, return to the kettle, cover with boiling water, let cook fifteen
minutes, add one-quarter teaspoon of soda and one pound of brisket of
beef or back or neck of fat chicken and let cook slowly until peas are
tender. Melt two tablespoons of fat, add two tablespoons of flour and
two tablespoons of brown sugar, let brown, add one cup of the liquid
from the peas, cook until thick and smooth. Pour over the peas, cook
thoroughly, then place in casserole and bake in a moderate oven one-half
hour.
BOILED CHESTNUTS
Boil the chestnuts a few minutes; drain and remove the shells and skins.
Boil again until tender, adding sufficient salt to make them palatable.
Drain again; shake over the fire until dry; cover with cream sauce and
serve at once. If allowed to stand the chestnuts become heavy and
unappetizing.
CHESTNUT PURÉE
Put one pound of chestnuts, which have been shelled and skinned, on to
boil in two cups of milk and cook until tender, then mash smooth. If
necessary add more milk while boiling. Strain and season with salt and
pepper and one teaspoon of fresh butter. Serve hot.
ROASTED CHESTNUTS
With a sharp knife cut across on the flat side of each chestnut; put
them in a wire pan and shake constantly over a hot fire until the shells
split. Serve at once.
CHESTNUTS WITH CELERY (TURKISH)
Clean and cut table celery and some celery root. Take roasted chestnuts,
season with two tablespoons of olive oil; put on to boil with the celery
and one tablespoon of lemon juice; boil all until celery is tender,
season with salt and pepper and serve hot.
CHESTNUTS AND PRUNES
Peel one pint of chestnuts and skin, then boil until tender. Boil one
pint of prunes till tender. Mix chestnuts and prunes together, leaving
whatever of sauce there is oil the prunes. Season with sugar, cinnamon,
and lemon juice, and cook all together.
CHESTNUTS AND RAISINS
Remove the outer shells from one quart of chestnuts. Then pour boiling
water over them and remove the skins; put in cold water for half an
hour, then drain and put on in a boiler with cold water and boil until
tender. Do not add any salt as it toughens them.
In another boiler put one cup of raisins which have been stemmed and
cleaned, cover with cold water, add two bay leaves and some stick
cinnamon; boil until tender, then pour them into the boiler containing
the chestnuts. Add a pinch of salt and one teaspoon of butter and
continue until chestnuts are done, then add two tablespoons of white
wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken
with one tablespoon of flour dissolved in water. More sugar or vinegar
may be added to suit taste. Boil a few minutes, then serve.
BOSTON ROAST
Mash one pound of cooked kidney beans and put them through a food
chopper, add one-half pound of grated cheese, salt and red pepper to
taste and sufficient bread crumbs to make the mixture stiff enough to
form into a ball. Bake in a moderate oven, basting occasionally with
butter and water. Serve with tomato sauce.
NUT LOAF
Mix two cups of soft bread crumbs and one cup of chopped walnut meats
with six tablespoons of butter or any butter substitute, one-half cup of
hot water, one and one-half teaspoons of salt, one-quarter teaspoon of
pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and
bind with one egg; shape into a loaf. Place in a greased baking-dish and
bake in a moderate oven one hour. As the liquor boils out of the loaf it
may be used for basting. A brown sauce may be made in the dish in which
the loaf is cooked.
NUT ROAST
Soak one-half cup of lentils overnight; in the morning drain, cover with
fresh water and bring to a boil. Drain again, put in fresh water and
cook until tender. Drain once more, throw away the water, and press the
lentils through a colander. To them add one-half cup shelled roasted
peanuts, either ground or chopped, one-half cup of toasted bread crumby
one-half teaspoon of salt and one-half saltspoon of pepper, and milk
sufficient to make the mixture the consistency of mush. Put into a
greased baking-dish; bake in a moderate oven for an hour; turn out on a
heated platter; garnish with parsley or watercress and serve.
VEGETABLE MEAT PIE
Soak one-half cup of Lima beans overnight; in the morning let them boil
rapidly for one-half hour. Drain, slip the beans from their skins and
split them in halves. Blanch one-quarter cup of almonds and chop them
with one-quarter cup of peanuts. Boil four potatoes, and when done cut
two of them into small cubes. Mash the remaining; two and use them for a
dough, adding four tablespoons of hot milk, a little salt and
one-quarter cup of flour. Put a layer of beans in the bottom of the
baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the
potato blocks and one-half tablespoon each of chopped parsley and
chopped onion, one-half teaspoon of salt and one-half saltspoon of
pepper and so on until the material is all used. Roll out the potato
dough the size of the baking-dish; put it over the dish, brush with milk
and bake half an hour in a moderately quick oven.
*TIME TABLE FOR COOKING*
The ordinary recipe generally states the time required for cooking its
ingredients, but an approximate table is occasionally of use as giving a
general idea of the time required for certain things. In any case, it is
approximate only, for things should be cooked until done, and various
conditions modify the time stated. The atmosphere, altitude, kind of
oven or mode of heating employed, and the age of certain things, such as
vegetables, all have to be considered, so that hard and fast rules
cannot be laid down.
ROASTING
Allow 15 minutes to warm the meat through, and after that, figure the
time.
Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.
Lamb 18 minutes per pound
Mutton 20 minutes per pound
Veal 30 minutes per pound
Chicken, 4lb about 2 hours, or 20 minutes per pound
Turkey, 10lb about 3-1/2 hours, or 20 minutes per pound
Goose, 8lb about 2 hours, or 15 minutes per pound
Duck 40 to 60 minutes per pound
BROILING
Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.
Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15
minutes.
Lamb, or Mutton Chops (well done) 8 to 10 minutes
Spring Chicken 20 minutes
Squab 10 to 15 minutes
BOILING
Beef Slowly, 40 to 60 minutes per pound
Mutton Slowly, 20 minutes per pound
Corned Beef Slowly, 30 minutes per pound
Chicken Slowly, 20 minutes per pound
Fowl Slowly, 30 minutes per pound
Tripe three to five hours
VEGETABLES
Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels
sprouts--15 to 20 minutes.
Rice, potatoes, macaroni, summer squash, celery, cauliflower, young
cabbage, peas--20 to 30 minutes.
Young turnips, young beets, young carrots, young parsnips, tomatoes,
baked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45
minutes.
String beans, shell beans, oyster plant, winter squash--45 to 60
minutes.
Winter vegetables--one to two hours.
*SALADS AND SALAD DRESSINGS*
Salads are divided into two groups, dinner salads and the more
substantial ones served at supper and luncheon in the place of meats.
They are exceedingly wholesome.
Nearly all the meats, vegetables, and fruits may be served as salads.
The essential thing is to have the salad fresh and cold; and if green,
to have the leaves crisp and dry.
Lettuce, Romaine, endive and chicory or escarole make the best dinner
salads, although one may use mixed cooked vegetables or well-prepared
uncooked cabbage.
Left-over green vegetables, string beans, peas, carrots, turnips,
cauliflower, cooked spinach, leeks and beets may all take their place in
the dinner salad. Use them mixed, alone, or as a garnish for lettuce.
Lettuce and all green, raw salad vegetables should be washed and soaked
in cold water as soon as they come from the market. After they have
stood fifteen to twenty minutes in cold or ice water, free them from
moisture by swinging them in a wire basket, or dry, without bruising,
each leaf carefully with a napkin. Put them in a cheese-cloth bag and on
the ice, ready for service. In this way they will remain dry and cold,
and will keep nicely for a week.
The dressing is added only at the moment of serving, as the salad wilts
if allowed to stand after the dressing is added.
Meat of any kind used for salads should be cut into dice, but not
smaller than one-half inch, or it will seem like hash. It should be
marinated before being mixed with the other parts of the salad. Meat
mixtures are usually piled in cone-shape on a dish, the mayonnaise then
spread over it, and garnished with lettuce, capers, hard-boiled eggs,
gherkins, etc.
*To Marinate.*--Take one part of oil and three of vinegar, with pepper
and salt for taste; stir them into the meat, and let it stand a couple
of hours; drain off any of the marinade which has not been absorbed
before combining the meat with the other parts of the salad. Use only
enough marinade to season the meat or fish.
If too much vinegar is added to mayonnaise it robs it of its consistency
and flavor. All salads must be mixed at the last minute, at serving
time. Mayonnaise dressing may be made hours before and the meat, lettuce
and celery prepared, but each must be kept in a separate dish until
mixing time.
*SALAD DRESSINGS*
MAYONNAISE DRESSING
Beat the yolk of one egg in a cold dish with a silver or wooden fork. If
the weather is very warm, place the bowl in a larger vessel filled with
chopped ice. When the egg is beaten add one-half teaspoon of salt, dash
of red pepper, one-half teaspoon of English mustard and olive oil, drop
by drop, being careful to beat well without reversing the motion for
fear of curdling. When the dressing thickens, begin adding the vinegar
or lemon juice, drop by drop. Then add more olive oil, then more acid,
continuing until one cup of olive oil and two teaspoons of vinegar or
lemon juice are all used. Be sure to have all the ingredients and dishes
as cold as possible.
If the mixture should curdle, begin immediately with a fresh egg in a
fresh dish and when it is well beaten add carefully the curdled mixture,
drop by drop.
To serve twenty people one pint of mayonnaise is required.
MAYONNAISE WITH WHIPPED CREAM
When you are in want of a large quantity of dressing, mayonnaise or
French, add one pint of whipped cream to your prepared dressing,
stirring thoroughly, just before ready to serve.
COLORED MAYONNAISE
To color mayonnaise, chop parsley leaves very fine; pound them in a
small quantity of lemon juice; strain and add the juice to the dressing.
WHITE MAYONNAISE
To make white mayonnaise, follow the ordinary directions, using lemon
juice instead of vinegar, omitting the mustard and adding, when
finished, a half cup of whipped cream or half an egg white beaten very
stiff.
RUSSIAN DRESSING
Make one-half pint of mayonnaise dressing and add to it the following:
Two hard-boiled eggs chopped fine, two to four tablespoons of tomato
catsup, one tablespoon of finely chopped parsley, one teaspoon of finely
chopped or grated white onion or shallot, after these ingredients are
mixed, fold them into one cup of mayonnaise and serve. Enough for ten
people.
BOILED DRESSING WITH OLIVE OIL (PARVE)
Beat three whole eggs until very light, add two tablespoons of olive
oil, stirring constantly, add a good pinch of salt, pepper, mustard and
cayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar
in it, stir while hot into the eggs and put it back on the stove in a
double boiler or over hot water in another saucepan and stir until
thick. Serve cold.
MUSTARD DRESSING
Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two
teaspoons of French mustard, salt, pepper, and little sugar. Add a
little oil, and then a little vinegar. Garnish top with the white, cut
in pieces.
SOUR CREAM DRESSING
Mix one cup of sour cream and three eggs, well beaten. Dissolve two
tablespoons of sugar and one tablespoon of mustard in one-half cup of
vinegar; salt, pepper and paprika to taste, and then stir this slowly
into the cream and eggs. Put in double boiler, cook until thick, then
add butter the size of an egg and cook about five minutes longer. Take
from fire and bottle; this dressing will keep for months.
BOILED DRESSING
Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of
sugar, one tablespoon of flour and a few grains of cayenne. Beat three
eggs until lemon-colored and add the dry ingredients with one-half cup
of vinegar and two tablespoons of melted butter. Cook over boiling water
until thick; strain, add one-half cup of cream or milk. Beat until
smooth, and cool.
FRENCH DRESSING
Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one
teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and
four tablespoons of olive oil. Stir until well blended and use at once.
DRESSING FOR LETTUCE
Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of
salad oil or melted butter, being careful to add only a few drops at a
time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard,
very little pepper, two tablespoons of white sugar. Stir very hard, then
pour in gradually one-half teacup of vinegar.
*SALADS*
GREEN SALADS
Imported or domestic endive, chicory, escarole and Romaine or lettuce
must be washed, made crisp in cold water, and dried in a bag on the ice.
Serve them with French dressing.
Imported endive may, however, be served with mayonnaise, if desired.
LETTUCE
The French style of making lettuce salad is as follows: After dressing
the salad, mix it in one tablespoon of oil, then take only two
tablespoons of white wine vinegar, mixed with a very little pepper and
salt, and just turn the lettuce over and over in this mixture.
CHIFFONADE SALAD
Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a
bit of tomato are mixed and covered with French dressing. The dressing
is usually flavored both with onion and garlic.
ASPARAGUS SALAD
Boil the asparagus in salted water, being very careful not to break the
caps; drain, and pour over it when cold a mayonnaise dressing, with some
chopped parsley. Serve each person with three or four stems on a plate,
with a little mayonnaise dressing. Do not use a fork; take the stems in
the fingers and dip in the dressing.
BEET SALAD
Boil beets when tender, skin quickly white hot and slice them into a
bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway
seeds, one medium-sized onion in slices and pour over all one-half cup
of vinegar which has been boiled; with a fork mix the hot vinegar
through the other ingredients.
BEET AND CAULIFLOWER SALAD
Take some thin slices of cooked beets, some cold cooked potatoes, some
cold cooked cauliflower, and a little chopped parsley. Pour over the
following dressing and add salt and pepper to taste:
Put one level teaspoon of mustard, one teaspoon anchovy sauce, one
tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the
mustard with the anchovy, then add the milk, and lastly the vinegar.
Tomatoes are equally good served in the same way.
STRING BEAN SALAD
String and remove the ends from one quart of beans. Cut into short
lengths. Cover with boiling water, add one level tablespoon of wilt and
cook until tender, but not soft. Drain and save one cup of the liquor.
Cream one tablespoon of flour with two tablespoons of butter. Pour the
liquid over the flour and butter, stirring constantly to avoid
"lumping." Cook this sauce for five minutes, remove from stove and stir
in two tablespoons of strained lemon juice. Pour this over the beans and
serve.
BOHEMIAN SALAD
Cover the bottom of the salad bowl with crisp Romaine or lettuce;
arrange over the top alternate slices of hard-boiled eggs and boiled
beets. Sprinkle with finely chopped onion, cover with French dressing,
toss and serve.
BOILED CELERY ROOT SALAD
Pare and wash the celery roots (they should be the size of large
potatoes), put on to boil in a little salted water, and when tender
remove from the water and set away until cool. Cut in slices about an
eighth of an inch thick; sprinkle each slice with fine salt, sugar and
white pepper; pour enough white wine vinegar over the salad to cover. A
few large raisins boiled will add to the appearance of this salad. Serve
cold in a salad bowl, lined with fresh lettuce leaves.
CELERY ROOT BASKETS
Buy large celery roots, parboil them and cut in shape of baskets and
scallop the edge; boil beets until soft and cut them in small balls
(like potato-balls). Set celery root baskets in French dressing for
several hours to flavor and the beet-balls in boiling sugar and vinegar.
Fill the baskets with pickled beet-balls; roll lettuce and cut it into
shreds and put it around the celery root basket. The green lettuce,
white basket and red balls form a pretty color scheme, and are delicious
as a salad.
CHESTNUT SALAD
Equal parts of boiled chestnuts and shredded celery are combined.
Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve
on lettuce leaves.
COLD SLAW OR CABBAGE SALAD
Select a small, compact cabbage; strip off the outside leaves and cut
the head in quarters. With a sharp knife slice very thin; soak in cold
water until crisp; drain and dry between clean towels. Mix with hot
dressing and serve when cold.
DRESSING FOR COLD SLAW
Beat the yolks of two eggs until light, add one tablespoon of sugar, one
teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one
cup of vinegar over, stir well and pour over the slaw.
This dressing may be cooked over boiling water if so desired. Care must
be taken in adding the vinegar gradually, and add sliced onions to the
salad.
CUCUMBER SALAD
Pare thickly, from end to end, and lay in ice-water one hour; wipe them,
slice thin, and slice an onion equally thin. Strew salt over them, shake
up a few times, cover and let remain in this brine for another hour.
Then squeeze or press out every drop of water which has been extracted
from the cucumbers. Put into a salad bowl, sprinkle with white pepper
and scatter bits of parsley over them; add enough vinegar to cover. You
may slice up an equal quantity of white or red radishes and mix with
this salad.
CAULIFLOWER SALAD
Wash the cauliflower carefully, tie in a cloth and cook in boiling salt
water until thoroughly tender. When done, remove the cloth, pour two
tablespoons of lemon juice over the cauliflower and set it on the ice to
cool. When ready to serve, separate the flowerets, lay them on lettuce
leaves, cover with French dressing and sprinkle one tablespoon of
chopped parsley over the top.
SALAD OF EGGPLANT (TURKISH STYLE)
Use small eggplants. Place on end of toasting fork under broiler gas
flame until the peel is black; remove the skin. The eggplant will then
be tender; chop with wooden spoon, add lemon juice, parsley chopped
fine, and olive oil.
EGGPLANT SALAD (ROUMANIAN)
Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon,
add a red onion cut fine, or garlic cut very fine salt and a little
vinegar.
TOMATO SALAD (FRENCH DRESSING)
Take six firm red tomatoes, wash and wipe them neatly, slice them in
thin slices with a very sharp knife. Line a salad bowl with lettuce
leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve
with French dressing.
MAYONNAISE OF TOMATOES (WHOLE)
Select tomatoes that are of uniform size, round, smooth and spotless,
scald and take off outer skin, set away on ice until ready to serve.
Serve on individual dishes, putting each on a lettuce leaf and pour a
tablespoon of mayonnaise dressing over each tomato.
STUFFED TOMATOES
Select round, very firm and even sized tomatoes, cut off the top
(reserve to use as a cover), scrape out the inside, being very careful
to not break the tomato. Fill each tomato with some finely prepared
"cold slaw," cover with the top of the tomato, lay them on lettuce
leaves and pour a mayonnaise dressing over each. You may lay them en
masse on a decorated platter, heaping them in the shape of a mound, or
serve individually.
STUFFED TOMATOES, CHEESE SALAD