butter and cinnamon. Bake slowly, basting with a syrup of lemon juice.
Cover with a meringue, brown and serve. May be baked in individual
dishes, and served hot or cold.
CORN FRITTERS.
_Contributed by Mrs. Mary Balding, Philadelphia, Pa._
Grate 1 dozen ears of corn, mix with 1 beaten egg. Fry them in butter,
dropped in it with a spoon, brown and turn them like cakes.
STUFFED GREEN PEPPERS--CREOLE STYLE.
MRS. EUGENE PALMER, NEW ORLEANS, LA.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
Cut a slice off the stem end of sweet green peppers. Remove seed and
membranes. Make a stuffing of shrimp or crab, or fish, with a very
little bread crumbs, butter, pepper and salt moistened with white
sauce. Set in oven a few moments and bake. If sweet peppers are not
obtainable the ordinary green peppers may be used, but must be simmered
in salt and water, and then thrown in cold water, always removing seed
and membrane. Any kind of cold meat makes an appetizing stuffing. Baste
well with melted butter while baking.
TO DRESS EGG PLANT.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey._
Take 2 large tender egg plants, boil them in salt and water. Take
off the skin and take out the inside. Mash fine, add a tablespoonful
of butter, 2 eggs beaten light, 2 teaspoonsful of flour. Season with
pepper and salt. Have ready some boiling lard, drop them in with a
spoon, and fry them as brown as you do fritters.
POTATO PUFFS.
MRS. FRANK CARTER, ST. LOUIS, MO.
_Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa._
Two good sized potatoes boiled and mashed, 1 egg, a little salt, 1
tablespoon lard and 1 of sugar. Beat until very light. Dissolve ½ an
yeast cake in a cup of new milk and add. Work in enough flour to make
a soft dough and let it rise 2 hours. Roll and cut with a tumbler. Put
in a well greased pan for another hour’s rising and eat hot or they are
not perfect. Do not let them touch while baking. These are delicious
for lunch or tea.
HOW TO COOK RICE.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Take 1 pt. of rice, and put it to soak for 2 hours. Have ready 2 qts.
of boiling water, with a little salt in it, in your pan. Half an hour
before sending rice to table, pour the water from your rice. With a
tablespoon put rice in stewpan, being careful not to stir it. Let it
boil 10 minutes, then strain water from rice. Return rice to pan and
let it steam 15 or 20 minutes. When it will be done the grains will be
separate. Add butter and serve.
CREOLE DISH.
MRS. F. B. LORING.
_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._
Cook 1 cup of rice in 2 qts. of salted boiling water for 20 minutes,
or until tender, but not broken. Drain and set in a colander at the
back of the range to dry. Have ready 2 sweet green peppers, which have
been carefully seeded, scalded and left in the hot water until cold.
Chop them fine in a saucepan and stew 3 raw tomatoes, cut up small and
season with a great spoonful of butter, salt and sugar to taste. Cook
for 15 minutes, turn in the rice, bring to a boil and serve.
A TURKISH PILAU.
FROM THE TURKISH MINISTER.
_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._
Put 1 cup of stewed strained tomatoes in a saucepan, with 1 cup of
stock highly seasoned with salt, pepper, minced onion and green
peppers. Boil and add 1 cupful of washed rice, stirring lightly with a
fork until absorbed, then add small ½ cup of butter. Steam in a double
boiler for 20 minutes. Remove the cover and put a folded napkin over
the top of boiler to allow the steam to escape. Serve as a vegetable
with cold cooked meat or poultry.
BAKED BEETS.
NEW ENGLAND. 1736.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._
Bake beets same as baked sweet potatoes. While baking, turn often. When
done pare off the skin and use in every way as boiled. They are good
cut lengthwise. Add butter, salt and vinegar, and serve hot.
TO MAKE POLENTA.
MRS. RANDOLPH, VIRGINIA.
_Contributed by Miss Meta Lisle, Philadelphia, Pa._
Put a large spoonful of butter in a quart of hot water. Wet your corn
meal with cold water in a bowl. Add some salt and make it quite smooth.
Then put it in the buttered water when it is hot. Let it boil, stirring
it continually until done. As soon as you can handle it make it into a
ball and let it stand until cold. Then cut it in thin slices, lay them
in the bottom of a deep dish so as to cover it, put on it slices of
cheese, then bits of butter, then mush, then cheese, then butter until
the dish is full. Bake in quick oven for 20 or 30 minutes. Cheese and
butter should be on top.
PERFECT ITALIAN MACARONI DISH.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Boil the macaroni one hour and quarter in salt and water, until the
macaroni falls apart when lifted or pierced by the fork. Put a layer
of macaroni in a shallow dish, sprinkle grated cheese, pepper and salt
over it, and add pats of butter. Put another layer of macaroni on
top of this, adding cheese, salt, pepper and butter, as before. Then
fill the dish as full as it will hold with milk. Bake a light crusty
brown in the oven, and serve hot. The secret of the success lies in
the boiling, and if it is not very tender, it should boil another 15
minutes. This will be a revelation to lovers of good macaroni.
RICE AND CABBAGE. DELICIOUS!
MRS. F. H. LORING.
_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._
One small head or as much cabbage as will fill a dish one third full,
1½ cups of cooked rice, ½ tablespoon of salt, 2 tablespoons of flour, ½
cup of butter, 1½ pints of milk. Cut cabbage in 1 inch pieces, removing
all hard stalks. Put on to boil, add salt, cook until done but not
boiled up. Have ready the rice which has been boiled in well salted
water. Make a cream sauce of the butter, flour and hot milk. Drain
the cabbage and rice, grease a pan or baking dish, put in a layer of
cabbage and rice, then a layer of sauce, and so on until the dish is
filled, having the last layer of sauce.
BOSTON BAKED BEANS.
_Contributed by Mrs. Charles P. Searle, Boston, Mass._
Soak 1 qt. of beans over night, pour off the water and cook in fresh
water until they crack open. Then put into a deep earthen dish and
cover with the water. Add one third of a cup of molasses, put into
centre of the dish a ½ lb. of parboiled pork, which should be scored
across the rind. Bake very slowly 4 hours, keep nearly covered with
water until two thirds done, then let them bake brown.
CORN PUDDING.
_Contributed by Mrs. Charles P. Searle, Boston, Mass._
One dozen ears of corn grated, ½ pt. of milk, a little sugar, a little
salt. Bake 1 hour.
CORN PUDDING.
_Contributed by Mrs. Edwin T. Clinton, Philadelphia, Pa._
Take 10 ears of corn grated, add salt and a little cream, 4 eggs beaten
light, ¼ lb. butter and a little wheat flour. Bake 2 hours.
ESCALLOPED ONIONS.
NEW ENGLAND. 1750.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._
Slice onions as for frying, cook them in water a few minutes, turn off
water and put a layer of onions in baking pan, add a layer of bread
crumbs, season each layer with salt, pepper and butter and cream or
milk. Put them in the oven and let them brown. These are very good; try
them if you have any doubt.
SWEET POTATO PONE.
MISS SARAH RUTLEDGE, CHARLESTON, S. C.
One qt. of grated potato, ¾ lb. sugar, 10 oz. of butter, ½ pt. of milk,
3 tablespoonsful of powdered ginger, the grated peel of an orange. Rub
the ingredients well together, and bake in a shallow plate in a slow
oven.
SWEET POTATO PONE, No. 2.
MISS SARAH RUTLEDGE, CHARLESTON, S. C.
Peel and grate 2 moderate sized sweet potatoes. Pour over them nearly a
pint of cold water, add 4 large spoons of brown sugar, 1 large spoon of
butter. Season with ginger to the taste. Bake in a moderate oven about
3 hours. The potatoes must be grated raw in both these receipts.
MOCK OYSTERS OF CORN.
One dozen ears of green corn, grate off the grain, mix with the grated
corn 2 large tablespoons of flour, the yolks of 4 eggs. Let all be well
beaten and mixed. Season with salt and pepper. Have ready a pan with an
equal portion of lard and butter, put on the fire and let boil, then
drop in a spoonful of batter, as near the size of oysters as possible.
They should be nearly an inch thick and fried brown.
IRISH POTATO PUDDING.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Six oz. butter, 6 oz. sugar, 4 eggs, 1 lb. mashed potatoes, season with
a little mace, and place in pudding dish greased. Eaten with a cold
sauce of creamed butter and sugar, seasoned with nutmeg. Eaten hot.
This pudding is enough for eight people.
CORN CAKE.
_Contributed by Mrs. Malcolm S. Councill, Bryn Mawr, Pa._
One pt. grated corn, ½ cup of flour, ¼ cup of milk, 2 eggs, 1
dessertspoon melted butter. Beat the eggs separately, add the yolks to
the corn, and then milk, then flour and salt. Beat well, then stir in
carefully the well beaten whites. Cook on hot griddle.
A BREAKFAST DISH AT THE FAMOUS OLD PLANTATION, “CHACHAU,” NEAR
CHARLESTON, S. C.
_Contributed by Mrs. Charles Stevens, Charleston, S. C._
Into a quart of soft boiled rice, _not_ steamed, mix a can of
tomatoes. Cut up through the whole slices of salt pork. Turn all out in
a frying pan until the pork is clear and the rice and tomatoes rather
crisp. One or 2 red finger peppers add to the flavor and appearance of
the dish.
SALADS.
IRISH POTATO SALAD.
_Contributed by Mrs. Norman V. Randolph, Richmond, Va._
Boil 8 medium sized potatoes thoroughly done and mash well. Cream
them with 2 tablespoons of butter and yolk of 1 raw egg. Take 4 small
cucumber pickles and chop very fine with 1 small raw onion. Stir this
in the tomatoes with a teaspoon of salt and a little pepper. Pour in a
½ teacup pickle vinegar. Mix all well and put into a salad dish lined
with celery stalks, and slice 2 hard boiled eggs and sprinkle with salt
and pepper over the top. To be served very cold.
POTATO SALAD.
_Contributed by Mrs. John Poe, Baltimore, Md._
One half small onion chopped very fine, ½ doz. sprigs of parsley
chopped fine, 4 tablespoonsful olive oil, 1 teaspoonful of salt, ¾ cup
of sour cream or 2 of sweet, very little red pepper, 4 tablespoonsful
vinegar. Rub onion, parsley and oil, then add other ingredients. Boil
potatoes, skinned, in salt, and chop for salad. This dressing is good
for any moderate quantity of potatoes.
POTATO SALAD.
MRS. GEORGE W. ANDERSON, SAVANNAH, GA.
_From “Favorite Recipes of Savannah Homes,” Through the Courtesy
of a Savannah Lady._
Boil white potatoes and let them get cold. Peel, salt and pepper them.
Wet ½ teaspoonful mustard with 2 tablespoons vinegar and heaping
tablespoon butter, and yolks of 3 eggs, whipped up, just before they
are put in; add this seasoning to potatoes (which have been sliced
thin), just before dinner is served.
CALVES HEAD SALAD.
_Contributed by Mrs. John Poe, Baltimore, Md._
Boil the head until the meat falls from the bone, remove the brains
entirely. Cut up the tongue, the meat and the soft gristle, taking care
to remove the little bones; season well with pepper and salt, chopped
parsley and celery seed or fresh celery. Put in the mould with the
stock made from boiling down the water used to boil the head in. Set it
away and it will congeal, and serve with or without mayonnaise. Let as
little fat as possible be used. Garnish your dish with lettuce or any
attractive green salad.
POTATO SALAD.
MRS. GEORGE W. ANDERSON, SAVANNAH, GA.
_From “Favorite Recipes from Savannah Homes,” Courtesy of a Savannah
Lady._
Pare and cut about a quart of Irish potatoes; boil in salted water and
cool; add a tablespoonful of chopped parsley and 1 of onion juice;
moisten with either French or mayonnaise dressing and put away in
a cool place for several hours before serving time. Serve on crisp
lettuce leaves.
CRAB SALAD SERVED IN TOMATOES.
_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._
One dozen boiled and picked crabs, 12 large tomatoes, ½ teaspoon
cayenne pepper, 1 cup mayonnaise, 1 head lettuce, 2 hard boiled eggs.
Mix crab with mayonnaise and seasonings. Cut out the center of tomatoes
and fill with crab, and put a slice of egg on each. Serve on lettuce
leaves.
ASPARAGUS SALAD.
Drain 1 can of asparagus tips, throw into cold water, drain again
immediately and wipe dry. Put into a salad bowl and pour over it French
dressing.
TURKEY SALAD.
_Contributed by Mrs. Norman V. Randolph, Richmond, Va._
A turkey weighing 8 or 10 lbs. will make 1 gallon salad. Clear meat
of fat and sinew, and cut into pieces ½ inch square. Same quantity of
celery cut, salt to taste. Dressing for Salad--Yolks of 2 hard boiled
eggs, 2 tablespoons dry mustard, 9 tablespoons olive oil, 6 tablespoons
vinegar, 1 teaspoon salt; mix egg, mustard and salt together with
beaten yolk of 1 raw egg. Add oil a few drops at a time, and lastly the
white of 1 egg beaten to a froth.
GRAPE FRUIT SALAD.
Peel the grape fruit and separate into sections, split the membrane so
that the pulp of the fruit can be extracted, separate into small bits
and put into nest of crisp lettuce. Serve with either mayonnaise or
French dressing.
ICE CREAM.
ICE CREAM.
“AUNT PARSONS’.”
_Contributed by Miss Pauline Johnson, Strafford, Pa._
Scald 1 qt. of good rich cream, beat 3 eggs, and stir in while it is
hot, sweeten to your taste with loaf sugar, stir in the peel of 2 or 3
lemons grated, while hot, also. Strain the whole through a sieve, and
when cold add enough lemon juice to make it a pleasant acid, generally
2 or 3 lemons. Put in a freezer made water-tight, fill with a layer of
powdered ice and salt till nearly full. Cover the whole to exclude the
air. It will freeze in 4 or 5 hours. If the cream is good, it will not
flake if it is not stirred once in the freezer.
STILL-FROZEN ICE CREAM.
MRS. CADWALADER JONES, BAR HARBOR (1885).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One qt. strawberries (or any fruit), 1 pt. sugar, mash well together.
Put through a strainer and add 1 qt. thick cream, mixing it well with a
wooden spoon. Put in a mould and wrap the mould in a towel and bury in
ice and salt for 5 hours.
FROZEN COFFEE.
_Contributed by Mrs. S. Naudain Duer, Philadelphia, Pa._
Three pts. cream, 1 qt. fresh milk, 1 pt. sugar, 1 teacup strong drip
coffee, 1 tablespoon arrowroot dissolved in a ½ cup of cold water. Put
on in saucepan the milk and 1 pt. cream. When hot add sugar, coffee and
arrowroot. Let boil until thickened to consistency of custard, stirring
all the time. Set aside to cool. When cold, stir in remaining quart of
cream. Then freeze.
FROZEN PUDDING.
_Contributed by Mrs. Clara Pollard Lee, Montgomery, Ala._
One pt. milk, 2 cups sugar, 1 scant cup flour, 2 eggs, 2 tablespoons
gelatine, 1 qt. of cream, 1 lb. of candied fruits, 4 tablespoons of
wine. Let milk come to a boil. Beat flour and eggs with 1 cup of sugar
and stir into the boiling milk. Cook 20 minutes. Add gelatine which has
been thoroughly soaked in a little water. Set away to cool, then add
the other sugar, cream and wine. Freeze 10 minutes, then add fruit and
finish freezing. Set away for an hour or two, that the fruit may ripen.
CHERRY MOUSSE.
MRS. S. B. DANA, WEST ROXBURY, MASS. (1885).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
To 1 pt. of thick cream add 3 tablespoonsful sugar, 1 cup of cherry
juice and 2 drops extract bitter almond. Chill on the ice, then whip
stiff, put in a mould tightly covered and bury in ice and salt for 3
hours.
MOUSSE.
MISS FLORA HARTLEY, THE GRAMMERCY, NEW YORK.
_Contributed by Mrs. M. Kim Miller, New York._
Whip 1 pt. cream and add the yolks of 4 eggs beaten, ½ cup sugar, 1 cup
coffee or any flavor. Pour into moulds, and pack in layers of salt and
ice; stand 4 hours.
ENGLISH FROZEN PUDDING.
BESSIE FRASER, LAKE HURON.
_Contributed by Mrs. Wm. A. Glasgow, Jr., Philadelphia, Pa._
Pour a rich boiled custard over cold boiled rice, and beat together
with plenty of orange juice. Freeze in a brick, and when turned out
place on top quartered oranges.
TO MAKE GERMAN OR VANILLA CREAM.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Take 1 qt. of very thick sweet fresh cream, well beaten in a pan, as
you would eggs, till it is quite thick, to which add vanilla and loaf
sugar to your taste; the vanilla bean must be well pulverized and
minced with the sugar before you put it into the cream. Then freeze.
TO MAKE THREE QUARTS OF CREAM.
MRS. RODNEY OF GERMANTOWN.
_Contributed by Mrs. Samuel V. Merrick, Germantown, Philadelphia, Pa.
Her Great-Granddaughter._
Take 3 quarts of fresh sweet cream, rub the rind of a fresh lemon with
loaf sugar; then flavor your cream with this and sweeten to your taste
with powdered sugar. Put into your freezer and cover close, then set
in a deep bucket with ice and salt around it. The ice should be broken
in small pieces, then put layer of ice and one of salt. Then churn and
stir until frozen. One quart will serve ten glasses; 3 quarts will do
for a company of thirty.
ICES, PUNCHES, SHERBETS, BEVERAGES, AND WINES.
ICES, PUNCHES, ETC.
THE ART OF SERVING WINE.
_Contributed by Mr. Paul Garrett, Norfolk, Va._
From time immemorial, wine has stood for the pledge of friendship and
good fellowship.
To-day, more than ever, the serving of light wines has an established
place in social usage.
A glass of wine and a wafer makes the ideal repast for the afternoon
gathering of ladies. The informal call, the evening party, the birthday
table, the picnic or the lawn party, the wedding and the christening,
not to mention the formal dinner--on every occasion sacred to the home
where friend greets friend in social intercourse, pure light wines have
their recognized place.
In this country this is true to-day more so than ever before, because
the American people are just waking up to the fact that here at home
are raised the best grapes in the world--grapes that by improved
processes are being converted into wines of unquestioned purity and
wholesomeness.
“Virginia Dare,” “Pocahontas” and “Minnehaha” are the lightest of
wines--clear, pure and with a clean, fresh, natural flavor delightful
to the taste. Besides adding zest to the meal, they form an important
supply of food for the nerves--food just as important as that which
goes to the building up of bone and muscle.
“How to Serve Wine” is a question of greater or less complexity, as
the occasion is formal or informal. On an informal occasion, perhaps,
only one wine will be served, the taste of the guests, of course,
deciding the variety. If they be accustomed to the dry imported wines
of Northern Europe, such as Rhine Wine, Moselle, or Sauterne, a bottle
of Minnehaha should be served.
If, on the other hand, the guests have no acquired tastes, nothing
can excel Virginia Dare or Pocahontas. Being so delicate and fruity in
flavor, these wines invariably find enthusiastic devotees in the ladies.
In serving wines for a large formal dinner, there is much variation of
ideas. It is a matter of taste rather than of rule. There is, however,
a logical sequence that is usually followed:
White wines with oysters (Minnehaha, Sauterne or Moselle).
Yellow wines with soup (Virginia Dare, Sherry or Tokay).
Red wines with roasts and game (Pocahontas, Port, F. F. V. Claret,
Burgundy or Hiawatha--a red sparkling wine).
Sweet wines with dessert (Pocahontas, Virginia Dare, Port, Madeira or
Southern Sunshine).
After dinner, before coffee, old Ports, Madeiras, Sherries or Champagne.
Champagne any time after soup, although strictly speaking it is an
after-dinner wine.
Champagne is the ideal table wine.
When Sherries are used, an old dry quality with nutty flavor is served
with oysters, while a richer one should be used before coffee.
If both Claret and Burgundy are desired, serve the Claret with the
entrée, Burgundy with the roast.
WINE CAUTIONS.
_Contributed by Mr. Paul Garrett, Norfolk, Va._
Dry wines should be kept in a cool, dry cellar, the bottles laid on
their sides, so that the moisture will render the cork thoroughly
airtight. This is not necessary, however, when the bottles are sealed
with other devices, as, for instance, the Garrett Cap and Crown.
All old still wines--Claret, Sauterne, Sherry, Port, Madeira--should
be decanted when they have been in bottles a sufficient time to
precipitate.
In England, gentlemen decant their own wines; it is very simple, but
must be done carefully.
Stand the bottles upright 24 hours before decanting, first loosening
the cork. When ready, draw the cork, hold the bottle to the light and
pour slowly into the decanter, until the sediment begins to move. The
decanted wine will then be perfectly clear and bright.
Burgundies by custom are often served from the original bottles, but it
is better to decant all still wines just before using.
It must be remembered, however, that only the fortified wines, or
those to which alcohol has been added, will keep for any time after
being exposed to the air. The fortified wines are Sherry, Tokay, Port
and Madeira. Many other foreign wines are fortified to a sufficient
extent to stand exportation, rendering them strongly alcoholic. For
this reason it is better for Americans to drink the wines of their
own country. There being no need to export, there is no temptation
to fortify and render them intoxicating. Scuppernong products are
the lightest and most delicate in the world, containing a minimum of
alcohol and are rich in the health-giving properties of the grape.
Clarets and Burgundies should be served at a temperature of about
65 to 70 degrees, generally obtained by keeping the bottles in the
dining-room several hours before serving.
White wines (Virginia Dare, Minnehaha, Rhine, Sauterne, Moselle,
Riesling) should be cooled, but not thoroughly chilled, to about 40 to
50 degrees.
Sherry and Port should not be too cold, for if they are chilled they
will cloud.
Madeiras are best at about 65 degrees. “Extra Dry” Champagne cannot be
too cold--the nearer to frappe the better.
“Brut” Champagne should be chilled, but too low a temperature makes it
acid and rough. Freezing kills it entirely.
Remember, that if a variety of wines is to be used, a very little of
each is required.
ETIQUETTE OF THE WINE GLASS.
_Contributed by Mr. Paul Garrett, Norfolk, Va._
Each place at table should be supplied with all the glasses to be used
during the dinner.
There are, in general, four varieties:
The Claret Glass is used for all still wines. With white wines a
delicately tinted ruby glass is sometimes used with pretty effect. For
red wines the glass must always be colorless.
The Sherry Glass is used exclusively for Sherry. There are numberless
designs, both in plain glass and cut glass, but the general shape is
always the same. Round base, slender stem, plain or ornamental--bowl,
lily shaped--the whole effect being very graceful and delicate.
The Wine Glass is very much like the Claret Glass in shape, but
smaller. It is used for Port, Madeira, and heavy fortified wines.
This is the glass which should be used in the serving of wine at an
afternoon gathering or as an informal evening refreshment.
Champagne Glasses are of three kinds, the selection being largely a
matter of taste.
The “Saucer” Champagne is perhaps the most popular glass just now. It
has a thin stem and a wide shallow bowl.
The “Fountain” Champagne will always be preferred by most. It has
a hollow stem and deep bowl. The wine, effervescing from the stem,
creates a miniature fountain in the center of the glass, with very
pretty effect.
The Champagne Tumbler is a glass preferred principally by gentlemen,
who are sometimes inclined to scorn the esthetic and who care less for
beautiful effects.
JOHN DABNEY’S MINT JULEP.
RICHMOND, VA.