melted butter or White Sauce; or, peel, seed, and quarter a squash,
and cook in stock to cover, seasoning with salt, pepper, butter, and a
little sugar. Or cook it in milk, seasoning with salt, pepper, and
powdered mace.
BOILED SUMMER SQUASH
Cut into small pieces and cook for an hour in boiling water, then
drain and mash, seasoning with salt, pepper, and butter. Moisten with
a little cream, and serve.
CREAMED SQUASH
Steam or boil small pieces of squash, drain, and reheat in Cream
Sauce.
FRIED SUMMER SQUASH
Cut the squash in slices, dredge with seasoned flour, and saute in
butter or dip in crumbs, then in egg and crumbs, and fry in deep fat.
It may be parboiled for five minutes before frying; or, prepare
according to directions given for Fried Eggplant.
ROASTED SQUASH
Peel and cut into long strips. Cook in the pan with a roast, basting
with the drippings.
BROILED TOMATOES
Peel and slice large tomatoes, season with salt and pepper, and broil,
basting with oil; or, dip in seasoned crumbs or corn-meal before
broiling. Sprinkle with minced parsley if desired.
BROILED TOMATOES WITH SAUCE
Season Cream Sauce with a little mace, and salt and pepper to taste.
When smooth and thick add a well-beaten egg and pour it over broiled
tomatoes; or, serve broiled tomatoes with highly seasoned melted
butter mixed with lemon-juice.
BAKED TOMATOES
Peel the tomatoes and put into a baking-dish. Sprinkle thickly with
sugar and bake until the sugar has become a thick syrup; or, stuff
tomato shells with seasoned crumbs, dot with butter, and sprinkle with
sugar and bake.
BAKED TOMATOES A LA CREOLE
Peel and cut in two, three large tomatoes. Chop fine a green pepper
and an onion and spread over the tomato. Sprinkle with salt, dot with
butter, and bake, basting with the pan-gravy. Add half a cupful of
cream or milk to the pan-gravy, thicken it with flour cooked in
butter, and pour the sauce over the tomatoes. Serve on toast.
CREAMED BAKED TOMATOES
Make a Cream Sauce, seasoning with celery salt and onion-juice. Put a
tablespoonful of the sauce into a ramekin, add a small peeled tomato,
and cover with the sauce. Spread buttered crumbs over the top and bake
in a pan of boiling water for half an hour. Serve in the ramekins.
CURRIED TOMATOES
Chop fine an onion and an apple and fry in butter, seasoning highly
with curry powder. Moisten with stock or gravy and spread on fried or
baked tomatoes.
DEVILLED TOMATOES
Mix together the mashed yolks of three hard-boiled eggs, a teaspoonful
each of powdered sugar and made mustard, and a pinch each of salt and
cayenne. Add three tablespoonfuls of butter and, gradually, three
tablespoonfuls of vinegar or lemon-juice. Bring to the boil, add two
eggs well-beaten, and cook in a double boiler until thick. Pour over
fried or boiled tomatoes and serve; or serve with a Maitre d'Hotel
Sauce made hot with mustard and cayenne.
ESCALLOPED TOMATOES
Put sliced tomatoes in layers in a baking-dish, seasoning with salt,
pepper, and dots of butter, and onion-juice if desired, alternating
with crumbs. Have the top layer of crumbs and butter. A cupful of
stock may be poured over. Cover and bake until well done then uncover
and brown. A little sugar may be added to the seasoning; or, season
each layer of tomatoes with minced onion and grated cheese and have
crumbs on top. Green tomatoes may be used, or drained canned tomatoes.
ESCALLOPED TOMATOES AND ONIONS
Fill a buttered baking-dish with alternate layers of sliced tomatoes
and fried or parboiled sliced onions, seasoning each layer with salt,
pepper, and butter, and sprinkling with crumbs. Cover with crumbs, dot
with butter, and bake for forty-five minutes. Sprinkle with grated
cheese if desired.
FRIED TOMATOES WITH CREAM
Cut six large tomatoes in half, and saute the cut side in butter or
drippings. Take up the tomatoes and cook a tablespoonful of flour in
the fat. Add half a cupful of hot milk and cook to a thick sauce,
seasoning with salt and cayenne. Pour over the tomatoes, and serve.
FRIED GREEN TOMATOES
Slice green tomatoes and soak for ten minutes in cold salted water.
Drain, sprinkle with sugar, dip in corn-meal, and fry in hot fat.
Season to taste.
FRIED TOMATOES WITH ONIONS
Slice onions and green tomatoes thin and fry in drippings.
FRIED TOMATOES AND PEPPERS
Seed and shred six green peppers and slice three tomatoes. Fry in
olive-oil with a chopped onion and a bean of garlic and serve on
toast.
STEWED TOMATOES WITH CHEESE
Stew fresh tomatoes and add a cupful of grated American cheese and
three eggs well-beaten. It will be richer if the tomatoes are cooked
in stock.
STEWED TOMATOES AND CELERY
Stew a can of tomatoes with two or three stalks of celery cut fine.
Thicken with flour cooked in butter and season with salt, pepper,
butter, sugar, and a little cinnamon or nutmeg.
STUFFED TOMATOES
Mix the scooped-out tomato pulp with bread soaked in milk and season
with minced parsley, grated onion, salt, and pepper. Add a few chopped
mushrooms if desired and a little chopped cooked meat. Fill the tomato
shells, dot with butter, and bake.
SPANISH TOMATOES
Chop two onions fine and fry in butter, then add a can of tomatoes and
a small can of Spanish peppers chopped fine. Cook for five minutes,
season with salt, then pour into a baking-dish, cover with buttered
crumbs, and bake for forty-five minutes. Green peppers may be used
instead of the Spanish peppers.
BOILED TURNIPS
Peel and quarter young turnips and cook in boiling salted water to
cover with four or five slices of bacon, changing the water once and
adding a little sugar to the seasoned water. Reheat in Cream Sauce and
serve with the bacon as a garnish.
BAKED TURNIPS
Peel and parboil small turnips, drain and put into a baking-pan with
beef stock to reach to half their height. Sprinkle with salt, pepper,
and sugar, dot with butter, cover, and bake until done basting
occasionally with the stock.
BROWNED TURNIPS
Peel, slice, boil until tender, drain, and saute in butter, sprinkling
with salt, pepper, and sugar.
CREAMED TURNIPS
Cut boiled turnips into dice, reheat in a Cream or White Sauce, season
with salt, pepper, and sugar, and serve on toast. Add a little grated
nutmeg if desired. Brown Sauce may be used also.
TURNIPS AND CARROTS
Cook separately diced carrots and turnips, then, mix and season with
salt, pepper, butter, and minced parsley; or, mix with Cream or White
Sauce.
GLAZED TURNIPS
Boil small peeled turnips in rich stock to cover, adding a pinch of
sugar. Drain, reduce the sauce by rapid boiling, and brown the turnips
in the oven, basting with the stock.
TURNIPS IN BROWN SAUCE
Peel, slice, and boil until tender in salted water, drain, saute in
butter, and pour over a Brown Sauce. Season with salt, pepper, sugar,
and mace.
BAKED BANANAS
Peel and quarter four bananas and put into a buttered baking-dish with
eight tablespoonfuls of water, four of sugar, four teaspoonfuls each
of melted butter and lemon-juice, and a sprinkle of salt. Bake slowly
for half an hour, or less, basting frequently. The lemon-juice may be
omitted.
FRIED BANANAS
Peel, slice lengthwise, season with salt, dredge with flour, and fry
in oil or butter, or dip in egg and crumbs, or cut in two crosswise,
dip in egg and seasoned crumbs, put on ice for two hours, and fry in
deep fat. Sprinkle with lemon-juice if desired.
CURRY OF VEGETABLES
Mix one cupful each of cooked carrots and turnips cut into dice,
one-half can of peas, and one cupful of cooked lima or kidney beans.
Reheat in Brown Sauce, seasoning with minced onion, curry powder, a
pinch of sugar, and a little vinegar. Add a cupful and a half of
cooked potatoes cut into dice, simmer for twenty minutes, and serve in
a border of boiled rice.
GNOCCHI
Bring to the boil a cupful of water and a tablespoonful of butter. Add
sifted flour to make a batter and a pinch each of salt, pepper, and
grated nutmeg. Add a heaping tablespoonful of grated Parmesan cheese
and stir constantly until the mixture leaves the sides of the pan.
Take from the fire and stir in one at a time three unbeaten eggs. Drop
by spoonfuls into boiling water and simmer until firm. Drain, put into
a buttered baking-dish, season with grated cheese and melted butter,
and pour over a Cream or Bechamel Sauce, thickened with the yolks of
three eggs. Sprinkle with crumbs and grated cheese, bake until brown,
and serve in the same dish.
CREAMED KOHLRABI
Peel, slice, and soak the kohlrabi in cold water for half an hour.
Drain, cover with cold water, and cook until tender. Drain and pour
over a Cream Sauce to which has been added the well-beaten yolk of an
egg.
POLENTA
Boil a quart of white stock with two tablespoonfuls of butter and
sprinkle in slowly, enough corn-meal to make a thick mush. Take from
the fire, add four tablespoonfuls each of butter and grated Parmesan
cheese and a tablespoonful of beef extract. Mould in small cups, turn
out, sprinkle with crumbs and cheese, and bake, basting with melted
butter.
INDIAN PILAU
Wash a cupful of rice thoroughly, throw into fast boiling water, boil
for twenty minutes, and drain. A tablespoonful of butter may be added
to the water. Season with salt and pepper, add a heaping tablespoonful
of butter, and garnish with hard-boiled eggs and fried onions.
VEGETABLES A LA JARDINIERE
Mix half a can of French peas and one cupful each of diced cooked
carrots and turnips. Reheat in a well-buttered Bechamel Sauce. Season
with salt and pepper and add a little sugar if desired.
THIRTY SIMPLE SAUCES
ALLEMANDE SAUCE
Put two cupfuls of white stock into a saucepan with half a dozen
mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and
pepper to season, and a teaspoonful of minced parsley. Simmer for an
hour and strain. Thicken with a teaspoonful of flour rubbed smooth in
a little cold stock or water, take from the fire, and add the yolks of
three eggs beaten with the juice of half a lemon. Reheat, but do not
boil. Take from the fire and add a tablespoonful of butter.
BEARNAISE SAUCE
Bring to the boil two tablespoonfuls each of vinegar and water. Simmer
in it for ten minutes a slice of onion. Take out the onion and add the
yolks of three eggs beaten very light. Take from the fire, add salt
and pepper to season, and four tablespoonfuls of butter beaten to a
cream. The butter should be added in small bits.
QUICK BEARNAISE SAUCE
Beat the yolks of four eggs with four tablespoonfuls of oil and four
of water. Add a cupful of boiling water and cook slowly until thick
and smooth. Take from the fire, and add minced onion, capers, olives,
pickles, and parsley, and a little tarragon vinegar.
BECHAMEL SAUCE
Cook together two tablespoonfuls each of butter and flour, add two
cupfuls of white stock and cook until thick, stirring constantly.
Season with salt, pepper, and grated nutmeg.
BROWN SAUCE
Brown two tablespoonfuls of flour in butter. Add two cupfuls of milk
or cream and cook until thick, stirring constantly. Season to taste.
BROWN BUTTER SAUCE OR BEURRE NOIR
Melt butter in a frying-pan and cook until brown, taking care not to
burn. Take from the fire and add lemon-juice or vinegar, and salt and
pepper to season. Serve hot.
BUTTER SAUCE
Beat the yolks of four eggs with half a cupful of cold water and two
tablespoonfuls of vinegar or lemon-juice. Cook in a double boiler
until thick, seasoning with salt, cayenne, and onion-juice. Add half a
cupful of butter, cut into small pieces, take from the fire, and
serve.
CAPER SAUCE
Add two or three tablespoonfuls of capers to two cupfuls of
Drawn-Butter Sauce.
CHEESE SAUCE
Add half a cupful of grated cheese to two cupfuls of Cream or
Drawn-Butter Sauce.
COLBERT SAUCE
Put into a saucepan one cupful of Espagnole Sauce, two tablespoonfuls
of beef extract, the juice of a lemon, red and white pepper and minced
parsley to season, and half a cupful of butter in small bits. Heat,
but do not boil, and serve at once.
CREAM SAUCE
Cook together one tablespoonful of butter and two of flour. Add two
cupfuls of cream or milk and cook until thick, stirring constantly.
Season with salt and pepper.
CURRY SAUCE
Fry a tablespoonful of chopped onion in butter and add a tablespoonful
of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add
one cupful of cold water, and cook until thick, stirring constantly.
Take from the fire, season with salt and onion-juice, and serve hot.
DRAWN-BUTTER SAUCE
Cook to a smooth paste two tablespoonfuls of butter and two of flour.
Add two cupfuls of cold water and cook until thick, stirring
constantly. Season with salt and pepper.
DUTCH SAUCE
Cook together one tablespoonful each of flour and butter, add one
cupful of white stock, and cook until thick, stirring constantly.
Season with salt and pepper, take from the fire, and add the yolks of
three eggs beaten with half a cupful of cream. Cook in a double boiler
for three minutes, take from the fire, add a tablespoonful of
lemon-juice, and strain.
DUXELLES SAUCE
Cook in butter one cupful of chopped mushrooms and one tablespoonful
each of minced onion and parsley. Add to one pint of Spanish Sauce and
serve.
EGG SAUCE
Add one-half cupful of sliced or chopped hard-boiled eggs to two
cupfuls of Drawn-Butter Sauce or sufficient melted butter.
HOLLANDAISE SAUCE
Beat half a cupful of butter to a cream and add gradually the
well-beaten yolks of two eggs, the juice of half a lemon, and pepper
and salt to season. Cook over boiling water until it begins to
thicken, beating with an egg beater. Serve as soon as it is of the
proper consistency. Add a little boiling water if it is too thick.
ITALIAN SAUCE
Fry a chopped onion in butter with a teaspoonful of minced parsley and
two tablespoonfuls of chopped mushrooms. Add one cupful of white stock
and boil for ten minutes. Thicken with a small spoonful each of butter
and flour cooked together, take from the fire, and add a tablespoonful
of butter and a little lemon-juice.
MADEIRA SAUCE
Add four tablespoonfuls of mushroom liquor and a wineglassful of
Madeira to Italian Sauce.
MAITRE D'HOTEL SAUCE
Work into half a cupful of butter all the lemon-juice it will take,
and add a teaspoonful or more of minced parsley; or, melt the butter
without burning, take from the fire, add the juice of half a lemon and
a teaspoonful of minced parsley.
MINT SAUCE
Chop fresh mint, or use dried mint, which is equally good. Cover with
good cider vinegar and add enough granulated sugar to neutralize part
of the acid. Let stand for several hours before using.
MUSHROOM SAUCE
Add the desired quantity of chopped canned mushrooms to White, Cream,
Brown, or Drawn-Butter Sauce, using the can liquor for part of the
liquid.
PARSLEY SAUCE
Boil two large bunches of parsley in water to cover for five minutes.
Strain the water, and thicken with a tablespoonful each of butter and
flour cooked together. Season with salt, pepper, and grated nutmeg,
take from the fire, add the yolks of two eggs beaten with a little
vinegar, three tablespoonfuls of butter in small bits, and a little
minced parsley.
PIQUANTE SAUCE
Brown three small spoonfuls of flour in butter, add two cupfuls of
stock, and cook until thick, stirring constantly. Season with salt and
cayenne. Chop a small onion fine and cook it until tender in four
tablespoonfuls of vinegar with a teaspoonful of sugar. Put into the
sauce with two tablespoonfuls each of chopped capers and cucumber
pickles. Heat thoroughly and serve.
REMOULADE SAUCE
Mix together the yolks of two hard-boiled eggs, the yolk of one raw
egg, a pinch each of salt and pepper, and a teaspoonful of mustard.
Set the bowl into a pan of ice and add gradually a cupful of
olive-oil, beating constantly. When smooth and thick, add three
tablespoonfuls each of tarragon or cider vinegar and a teaspoonful of
minced parsley.
TARTAR SAUCE
Chop fine a teaspoonful each of pickles, parsley, olives, and capers.
Mix with very stiff Mayonnaise. A little grated onion may be added if
desired.
TOMATO SAUCE--I
Fry a chopped onion and half a clove of garlic in butter. Add half a
cupful of water, a teaspoonful of beef extract, a cupful of canned
tomatoes, and three or four dried mushrooms soaked and chopped. Simmer
until smooth and thick, run through a sieve, and serve.
TOMATO SAUCE--II
Brown a tablespoonful of flour in butter, add a cupful of stewed
tomatoes, and salt, pepper, grated onion, powdered cloves, and mace to
season. Cook until smooth and thick, stirring constantly, rub through
a sieve, and serve.
TOMATO SAUCE--III
Chop together capers, pickles, onion, and olives. There should be half
a cupful in all. Add one-half cupful of stewed and strained tomatoes,
a teaspoonful each of made mustard and sugar, and salt and cayenne to
season highly. Serve very hot.
TOMATO CREAM SAUCE
Cook together for ten minutes one cupful of tomatoes, a slice of
onion, two cloves, two pepper-corns, a stalk of celery, and a bit of
bay-leaf. Rub through a sieve and thicken with three small spoonfuls
of flour cooked in butter. Season with salt, paprika, and sugar, add
one cupful of hot cream, bring to the boil, add a pinch of soda, and
serve.
VELOUTE SAUCE
Cook together three small spoonfuls each of butter and flour, add one
cupful of white stock and one quarter cupful of cream. Cook until
thick, stirring constantly. Season with salt, cayenne, grated nutmeg,
and minced parsley. Simmer for an hour, strain and serve.
VINAIGRETTE SAUCE
Beat together four tablespoonfuls of olive-oil and one tablespoonful
of vinegar with salt and red pepper to season. Chop fine a little
parsley, onion, and sweet pickle, or capers, and mix with the sauce.
Serve with cold meat.
SALADS
_SALADS AND DRESSINGS_
FRENCH DRESSING
Put a pinch each of salt and paprika into a small bowl. Rub the inside
of the bowl with cut garlic if desired. Put in four tablespoonfuls of
the best olive-oil and stir until the salt is dissolved. Add one
tablespoonful of vinegar and stir and beat until no separate globules
of oil are visible. Cider vinegar or any of the flavored vinegars may
be used. Sometimes three tablespoonfuls of oil are used to one of
vinegar.
SEASONINGS FOR FRENCH DRESSING
To French dressing made according to directions given above may be
added at discretion anchovy essence, anchovy paste, celery salt,
celery pepper, chilli pepper, curry powder, pounded cardamon seed,
minced chervil, minced chives, chutney, capers, grated cheese,
caviare, minced garlic, onion, horseradish, mustard, either made or
dry, Worcestershire Sauce, mushroom, walnut, or tomato catsup, mint,
parsley, thyme, savory, sage, marjoram, tarragon, minced olives or
pickles, shrimp essence, sardine paste, chopped truffles or pimentos.
FRENCH DRESSING FOR FRUIT SALADS
Prepare according to directions given for French dressing, using
lemon-juice or wine instead of vinegar and omitting the paprika.
Fruit-juice, claret, white wine, port, sherry, Madeira, Rhine wine,
and lime-juice are all used in dressing for fruit salads. If
additional seasoning is desired, add powdered cinnamon, nutmeg, ginger
or mace, or chopped candied fruits. For some salads sweet wine may be
used in the dressing.
MAYONNAISE
Put an earthen bowl into a larger one containing cracked ice. Break
into it the yolks of two fresh eggs, add a pinch each of salt and
paprika, and half a teaspoonful or more of dry mustard. Mix thoroughly
and add oil drop by drop at first. A clear spot forming upon the egg
is the test of the proper quantity of oil. Use a silver teaspoon for
mixing and beat constantly. If the Mayonnaise should curdle, put it on
the ice for an hour, or add a few drops of lemon-juice. When a cupful
or more of oil has been used and the dressing is stiff enough to cut
with a knife, add the juice of half a lemon, or more, according to
taste. Cover with paraffine paper and keep on ice until ready to
serve. For fruit salads, omit the mustard and pepper and at the last
fold in a little cream whipped solid. Veal or chicken jelly may also
be mixed with Mayonnaise. Chopped sweet herbs, pickles, olives,
capers, onions, garlic, shrimp paste, horseradish and caviare are used
to season Mayonnaise. Chopped olives, pickles, and capers, with a
little onion or garlic, if desired, make Tartar Sauce when added to
Mayonnaise.
BOILED DRESSING--I
Bring half a cupful of vinegar to the boil, with two teaspoonfuls of
sugar, half a teaspoonful each of salt and mustard, and a dash of
pepper. Thicken with one-fourth cupful of butter creamed with a
teaspoonful of flour, and cook until smooth and thick, stirring
constantly. Take from the fire, and add the yolk of an egg
well-beaten. Cool, and if desired add a cupful of sweet or sour cream
or buttermilk.
BOILED DRESSING--II
Beat the yolks of two eggs with a tablespoonful of sugar and a
teaspoonful each of salt and mustard. Add gradually half a cupful of
melted butter or oil, the beaten whites of the eggs, and half a cupful
of lemon-juice or vinegar. Cook in a double boiler until it thickens,
stirring constantly.
CREAM DRESSING
Beat two eggs until light, add a teaspoonful of sugar, a teaspoonful
of butter, three tablespoonfuls of vinegar, with salt, mustard, and
cayenne to season. Cook until thick in a double boiler, stirring
constantly, and adding gradually four tablespoonfuls of boiling
tarragon vinegar. Take from the fire, cool, and add a cupful of
whipped cream just before serving.
SOUR-CREAM DRESSING
Mix one cupful of thick sour cream with two tablespoonfuls each of
lemon-juice and vinegar, one tablespoonful of sugar, a teaspoonful
each of salt and mustard, and pepper to taste.
EGG DRESSING
Beat three eggs, add gradually two tablespoonfuls of oil, a
teaspoonful of sugar, and salt, white pepper, and cayenne to season.
Add half a cupful of boiling vinegar, mix thoroughly, and cook in a
double boiler until thick.
GERMAN SALAD DRESSING
Mix half a cupful of sour cream with a tablespoonful of sugar, a dash
of pepper, a teaspoonful each of salt and mustard, two tablespoonfuls
of bacon fat, and half a chopped onion cooked in half a cupful of
boiling vinegar.
CLUB DRESSING
Chop very fine two hard-boiled eggs, two pimentos, half a small onion,
a small bunch of chives, and one small root of garlic. It cannot be
too fine. Rub to a paste with a spoon, add six tablespoonfuls of oil,
two of tarragon vinegar, and salt and paprika to season.
CURRY DRESSING
Rub the yolk of a hard-boiled egg smooth with four tablespoonfuls of
oil, one tablespoonful of tarragon vinegar, and a pinch of curry
powder.
RAVIGOTE DRESSING
Put into a double boiler the well-beaten yolks of two eggs and a
tablespoonful of butter. Cook until it begins to thicken, then add
another tablespoonful of butter and cook to a cream. Season with
minced chives, chervil, tarragon, and parsley.
_FISH SALADS_
ANCHOVY AND EGG SALAD
Rub a salad bowl with cut garlic and fill with crisp lettuce leaves.
Put anchovies and sliced hard-boiled eggs on top and serve with French
dressing.
ANCHOVY AND PEPPER SALAD
Skin and bone six anchovies and chop very fine. Mix with a Spanish
onion sliced very thin, two shredded sweet Spanish peppers, and a
slice of bread cut into dice. Mix with French dressing and serve on
lettuce or cress, adding more bread if desired.
CLAM AND CELERY SALAD
Cut clams into small pieces, season with onion-juice, mix with
shredded lettuce or celery, and serve on lettuce with French dressing
or Mayonnaise. Either cooked or raw clams may be used.
SARDINE SALAD--I
Arrange on a bed of lettuce, sardines and shrimps, alternately. Season
with minced onion, chopped pickle, capers, and hard-boiled eggs. Pour
over French dressing, season with tomato catsup, and serve cold.
SARDINE SALAD--II
Bone and flake drained sardines and put on tissue paper until the oil
is absorbed. Mix with three times the quantity of finely cut celery
and marinate in French dressing. Drain and serve on lettuce or cress
with Mayonnaise.
SHRIMP SALAD
Mix cooked flaked shrimps with finely shredded lettuce and French
dressing. Garnish with spoonfuls of Mayonnaise.
SHRIMP AND ASPARAGUS SALAD
Mix two cupfuls of cold cooked asparagus cut into short lengths with
one cupful of cooked flaked shrimps. Serve with French dressing to
which the pounded yolks of three hard-boiled eggs have been added.
_VEGETABLE SALADS_
ARTICHOKE SALAD