put to cook in three cups of hot water with one turnip, three or four
medium-sized potatoes, a small onion, and a stalk or two of celery, all
cut into small pieces. Stew for about half an hour, or until well done,
and the water quite absorbed. Season with salt, and serve with brown
sauce.
VEGETABLE HASH
Boil separately in a small quantity of water, three or four
medium-sized potatoes sliced fine, two turnips, one carrot, and an
onion, all cut into fine pieces; when done, drain, and turn all
together into a saucepan; season with salt, add a teaspoonful of dry,
powdered sage, a half cup of sweet cream, or the same quantity of milk,
and a small piece of butter, and heat to boiling; then stir in one or
two tablespoonfuls of browned flour rubbed to a paste in a little cold
water, cook a few minutes longer, and serve hot.
POTATO ROLLS
Take two potatoes, one turnip, a small onion, a stalk of celery, and
a little powdered sage; chop all into very fine pieces and mix well
together, adding salt as desired. Make a paste as for pies, roll out
rather thin, cut into squares, and place on each square as much of the
mixture as it will hold; wet the edges, and fold up as a sausage roll,
pressing the dough together at the ends, place in a pan and bake from
thirty to forty minutes in a moderate oven. Serve hot. Very nice.
BREAD STEAK
Dip slices of stale bread or toast in a little milk or cream to
slightly soften; sprinkle with a little salt; beat up an egg or two,
dip in the slices, place in a hot frying-pan with a little butter, and
brown on both sides. Serve with brown sauce.
FORCEMEAT FRITTERS
Rub one tablespoonful of butter into two cupfuls of fine breads crumbs,
adding a little chopped parsley or other herb flavoring, and season
with salt; then add one cup of thin cream or rich milk, and three
eggs beaten separately. Stir well, and bake in fritters, in a hot
frying-pan, or on a griddle, rubbed with a little butter, browning
lightly on both sides. Serve with brown sauce.
“PRAIRIE” FISH
Cut thick, cold, corn-meal mush into slices about half an inch thick;
roll in flour, and brown on both sides in a hot, buttered frying-pan;
or brush with thick, sweet cream, and brown in the oven.
BOILED MACARONI
If dusty, wipe with a dry cloth instead of washing, then take a
cupful broken into small pieces, and put to cook in boiling, salted
water; cook until tender, adding more hot water occasionally if
necessary. When done, drain, and serve hot with a little cream; or
pour over a pint of milk, heat to boiling, and stir in the yolk of one
well-beaten egg and a little salt; or omit the egg, and thicken with a
tablespoonful of flour rubbed smooth in a little cold milk.
PEANUT SAUSAGE
Thoroughly mix to a cream one level tablespoonful of peanut butter with
two tablespoonfuls of cold water; then add three tablespoonfuls of
grated bread crumbs, a pinch of salt, and a teaspoonful of minced onion
or powdered sage; mix all well together, form into small cakes with the
hands, and place in an oiled, heated frying-pan till nicely browned,
turning and browning on both sides. Place on a platter, and garnish
with sprigs of parsley. Serve with brown sauce, No. 2, page 78. Very
tasty.
PEAS PUREE
Soak a cupful or two, or as many as needed, of split peas overnight
in cold water. In the morning wash, drain, and put to cook in boiling
water, and cook slowly. When very tender, and quite dry, mash smooth,
season with salt and a little sweet cream. Serve hot.
STEWED SALSIFY, OR VEGETABLE OYSTERS
Wash, scrape, cut into slices about one fourth of an inch in thickness,
and drop at once into cold water to prevent discoloring. Then put to
cook in an enameled saucepan, in a small quantity of boiling water,
about equal parts of water and salsify, adding a little salt. Cook from
twenty to fifty minutes, according to age, and when tender add a little
more water if at all dry, a cupful of cream or rich milk, and simmer
for a few minutes. Have ready in a dish some slices of toasted bread
cut in halves, pour over the salsify, and serve.
LENTIL RISSOLES
Take equal quantities of well-cooked brown lentils and cold boiled
potatoes and mash well together; then add one third that amount of
fine bread crumbs, a teaspoonful each of powdered sage and minced
onion, and a little salt. Dissolve a teaspoonful of nut butter in two
tablespoonfuls of hot water; and add to the mixture. Mix all well
together, press into an oiled tin, cut into squares with a knife, and
place in the oven for fifteen or twenty minutes. Serve hot.
EGGS
Food should be prepared with simplicity, yet with a nicety which will
invite the appetite.
There should not be many kinds at any one meal, but all meals should
not be composed of the same kinds of food without variation.
The mother should study to set a simple yet nutritious diet before her
family.—_Mrs. E. G. White._
[Leaf]
BOILED EGGS
If desired to have the white set, but the yolk a liquid, boil eggs
three minutes; then remove from the fire and leave them in the hot
water a moment or two to set the whites. The water should be boiling
when the eggs are dropped in.
If desired to have the yolks dry and mealy, and at the same time the
whites not hard, tough, and leathery, place the eggs in boiling water,
then let simmer in water a little below the boiling-point, or at a
temperature not above 165° Fahrenheit, for about twenty minutes. Eggs
are best cooked thus.
For garnishing salads, etc., boil about twenty minutes, then
immediately place a moment in cold water to prevent the whites becoming
discolored, and to make the shells remove easily.
POACHED EGGS
Put into a shallow pan as much hot water as will cover the eggs well. A
tablespoonful of lemon-juice may be added to the water to make the eggs
white. Break the eggs one at a time into a cup and slip gently into
the water, which should not boil, but only simmer. Let stand for about
five minutes, or until the white is firm, but not hard, and the yolk
enveloped in a film of white. Remove each egg with a skimmer, or large
spoon, drain, trim the edges, and serve in egg saucers, or on toast.
Make a thin cream sauce and pour around them if desired.
SCRAMBLED EGGS
For each egg allow two tablespoonfuls of boiling water or milk. Break
the eggs into a dish, beat lightly with a spoon, add a little salt,
drop into the boiling water or milk, and stir briskly until set, but
soft. They are nice thus served on toast.
STEAMED EGGS
Break the eggs into egg dishes or oiled patty-pans, sprinkle with salt,
and steam over boiling water until the whites are set and a film covers
the yolk. Serve with or without toast.
SCALLOPED EGGS
Boil five or six eggs for twenty minutes; remove the shells, and cut
the eggs into thin slices; put a layer of grated or fine bread crumbs
into a buttered pudding dish, then a layer of the sliced eggs; sprinkle
with salt, then add another layer of bread crumbs, then another of egg,
and so on till the dish is filled, having a layer of crumbs for the
top. Heat a cup of milk to boiling, and pour over the scallop; sprinkle
over a few more crumbs, and bake until slightly browned.
BAKED EGGS
Break the required number of eggs into a shallow baking pan, or small
patty-pans, previously buttered, to prevent sticking. Season with salt,
and bake until set. Remove to a warm platter, and serve at once.
EGG SANDWICHES
Mash the yolks of two hard-boiled eggs, a sprinkle of salt, and a
little chopped cress, smooth and fine; spread this on thin slices of
bread slightly buttered, and press together.
EGGS AND TOMATO SAUCE
Melt a spoonful of butter in a deep dish, break in carefully the number
of eggs desired, and place on the stove until they begin to set; then
pour over them a hot tomato sauce, made after directions on page 77.
EGGS ON TOAST
Boil three eggs for twenty minutes. Put one tablespoonful of butter
into a frying-pan. When hot, stir in one tablespoonful of flour,
one-fourth teaspoonful of salt, and gradually, to avoid lumps forming,
one cupful of milk. Add the whites of the three eggs, chopped fine.
When hot, pour over three or four slices of moistened toast. Put the
yolks through a sieve or vegetable press over the toast, garnish with
bits of parsley, and serve hot.
OMELETS
Simple diet is best; for many dishes bring many diseases.—_Pliny._
PLAIN OMELET
Beat the yolks and whites of three eggs separately; allow one
tablespoonful of milk to each egg. Stir the milk and yolks of the eggs
well together and season with salt; then with a spoon carefully fold in
the stiffly beaten whites of the eggs. Turn all into a hot frying-pan,
sufficiently buttered to prevent sticking. Cook rather quickly, being
careful not to burn. Carefully lift the edges of the omelet while
cooking, with a knife or spoon, that it may be equally cooked. When
well set, double one part over the other, remove to a warm dish, and
serve at once, as an omelet is not so good when cold. It should be very
light and tender, and nicely browned.
FRUIT OMELET
Prepare as above, spreading a thin layer of any kind of jelly over one
half before folding the other half over it; add a sprinkle of sugar if
desired.
BREAD OMELET
For each person allow one egg, three tablespoonfuls of milk, and one
tablespoonful of finely grated bread crumbs; beat well together, and
add a little salt, butter a deep plate or shallow pan, pour in the
mixture, and bake in the oven until well set.
MACARONI OMELET
Take a small handful of macaroni broken into small pieces, drop into
hot water, and boil until tender; drain. Heat a cupful of milk to
boiling, and stir in two even tablespoonfuls of flour rubbed smooth in
a little cold milk. Stir until thickened; remove from the fire, add the
macaroni, a few bits of chopped parsley, and four eggs well beaten;
season with salt; pour all into a hot, buttered dish, sprinkle with
a small handful of bread crumbs, and place in the oven till nicely
browned; then turn out on a hot, flat dish, and serve with brown sauce.
PUDDINGS
The proof of the pudding is in eating it.
Eat to live, but do not live merely to eat.
Health is the greatest of all possessions, and ’tis a maxim with me,
that a hale cobbler is better than a sick king.—_Bicherstaff._
In order to preserve health, temperance in all things is
necessary—temperance in labor, temperance in eating and
drinking.—“_Christian Temperance._”
[Leaf]
SAGO PUDDING
To five cups of boiling water add a cup of sago, previously soaked in a
cup of cold water for twenty minutes, two thirds of a cup of sugar, and
a half cup of well-washed raisins. Cook all together till transparent,
flavor with lemon or vanilla, and serve with cream or boiled custard
sauce.
TAPIOCA PUDDING
Soak one cupful of tapioca overnight in a pint of water. In the morning
add one quart of milk, stirring gently, and boil about twenty minutes;
then add the yolks of four eggs well beaten, and one cup of sugar, and
boil a few minutes longer; pour into an earthen dish, and flavor with a
teaspoonful of vanilla; cover with a meringue made of the whites of the
four eggs beaten stiff, and four tablespoonfuls of powdered sugar, and
place in a slow oven to brown slightly. Serve cold.
RICE PUDDING
Take a cupful of boiled rice, and a half cup of washed raisins, and
mix together in a pudding dish. Beat well together two eggs, two
tablespoonfuls of sugar, and two cupfuls of milk, and pour over the
raisins and rice. Bake in a moderate oven until the custard is just
set. If left in too long, the milk becomes watery. This is a good way
to use up left-over rice.
CORNSTARCH PUDDING
Take three tablespoonfuls of cornstarch and stir smooth in a little
cold water; over this pour one pint of boiling water; then stir in the
whites of three eggs beaten stiff, one tablespoonful of sugar, and a
pinch of salt. Steam fifteen minutes, or cook slowly until thickened.
Serve cold with a sauce prepared as follows: Heat one cup of milk to
boiling; beat together the yolks of the three eggs and one-half cup
of sugar until creamy, and stir into the milk; boil until smooth, and
remove from the fire at once. Flavor with lemon or vanilla, and allow
to cool.
BREAD PUDDING, NO. 1
Take one pint of bread crumbs, and pour over them one quart of milk;
then add the yolks of four eggs well beaten, four tablespoonfuls of
sugar, and bake in the oven. When done, spread the top with jelly or
marmalade, and cover with a meringue made of the four whites of the
eggs beaten stiff, and two tablespoonfuls of powdered sugar. Brown
slightly, and serve warm or cold, with or without sauce or cream, as
preferred.
BREAD PUDDING, NO. 2
Cut stale bread into cubes, and moisten with milk or water; then pour
over a mixture of eggs, sugar, and milk, allowing one egg and one
tablespoonful of sugar to each cup of milk. Steam or bake. Currants or
raisins may be added.
COLD PEACH PUDDING
Cut slices of stale bread into strips, and line a pudding basin or
round mold as neatly as possible. Then fill the center of the mold with
stewed fresh or canned peaches, slightly warmed, add sugar to sweeten,
and place a slice of bread over the fruit. Pour over enough of the
sirup or fruit juice to soak all the bread. Take a saucer or plate
about the size of the mold, and place it upside down on top, over the
pudding, and put a heavy weight on the plate. Let stand overnight, and
in the morning turn into a glass dish for the table. Cut into slices,
and serve with milk or cream. Raspberries or blackberries may be used
instead of peaches.
PRUNE WHIP
Wash thoroughly one-half pound of prunes and soak for an hour in
cold water enough to cover; cook gently in the same water until the
prunes are tender, and the juice is nearly absorbed. Then rub through
a colander. When cold, add two tablespoonfuls of sugar, a little
lemon-juice, and the stiffly beaten whites of three eggs. Stir all well
together, pile lightly in a buttered pudding dish, and bake about ten
minutes, or until a delicate brown. Serve with whipped cream or boiled
custard sauce. See pages 79 and 78.
FIG PUDDING
Take half a pound of finely chopped figs, one cupful of bread crumbs,
three tablespoonfuls of sugar, two tablespoonfuls of melted butter, one
cupful of milk, two eggs well beaten, and a pinch of salt. Stir all
well together, turn into a double boiler, slightly buttered, or into a
saucepan placed in boiling water, and boil about an hour. Serve with
lemon sauce.
RICE LEMON PUDDING
To three-fourths cupful of well-washed rice, add three cupfuls of
boiling water and a half teaspoonful of salt, and cook in a double
boiler until tender. When done, allow to cool, then add the yolks of
three eggs well beaten, a teaspoonful of butter, three tablespoonfuls
of sugar, the grated rind of a lemon, and one cup of milk; stir
together, and bake in the oven until set. When done, cover the top with
a meringue made with the whites of the eggs beaten stiff, two-thirds
cup of sugar, and the juice of one lemon; place in the oven to brown
slightly. Serve either warm or cold.
RICE APPLE PUDDING
Boil two tablespoonfuls of well-washed rice in half a pint of milk
until soft; then stir in the beaten yolks of two eggs and sugar to
sweeten. Make a wall with the rice around a dish; fill the center of
the dish with stewed apples, and cover the whole with the whites of the
eggs beaten to a stiff froth; sprinkle with powdered sugar, and brown
lightly in the oven; serve with plain or whipped cream.
CRACKER PUDDING
Put three cupfuls of rich milk into a pudding dish; sprinkle in two
cupfuls of crackers, first heated in the oven till crisp, but not
browned, and afterward crushed fine with a rolling-pin. Beat the yolks
of three eggs till light; then mix with one-half cup of sugar, and
stir in the crackers and milk; add one cup of well-washed currants or
seedless raisins, and flavor with grated lemon peel if desired. Bake
in the oven until set; beat the whites of the eggs till stiff, add
one tablespoonful of white sugar, and spread this over the top of the
pudding; return to the oven till a delicate brown.
ALMOND RICE PUDDING
Put one cupful each of well-washed rice and raisins into a pudding dish
with six cupfuls of almond milk, one-third cup of sugar, and a pinch
of salt. Bake in a moderate oven till tender, stirring up several times
during the first ten minutes. Serve cold.
CORNSTARCH BLANC-MANGE
To one quart of milk add two tablespoonfuls of sugar, and heat just
to boiling; then stir in five tablespoonfuls of cornstarch mixed
thoroughly with two well-beaten eggs; flavor with lemon or vanilla, and
pour into cups, previously wet in cold water, to mold. Place a mold of
jelly in the center of a platter, and arrange the molds of blanc-mange
around it. A portion of the blanc-mange may be colored and flavored
with chocolate, so that each alternate mold on the platter will be
brown. Serve with cream.
APPLE BATTER PUDDING
Pare and slice six medium-sized cooking apples into a buttered
pudding dish, adding sugar to sweeten. Make a batter as follows: Beat
three eggs to a foam; then add five tablespoonfuls of sifted flour,
sprinkling it in while beating vigorously, and half a teaspoonful of
salt. Stir in gradually enough milk to make of the consistency of thick
cream, beat well, and pour over the apples, and bake until done. Serve
with cream or rich milk.
APPLE TRIFLE
Pare, quarter, core, and stew six or eight apples to a pulp, adding
the juice and grated rind of a lemon. When done, add sugar to sweeten,
and turn into a deep glass dish. Heat a pint of milk to boiling,
stir in three well-beaten eggs, saving out the white of one, and two
tablespoonfuls of sugar, and cook until thickened. When cold pour over
the apples in the dish. Beat the white of the egg to a stiff froth and
drop by spoonfuls into a pan of boiling water for a moment, turn, then
remove, and use to ornament the pudding.
APPLES WITH TAPIOCA
Soak a cupful of tapioca in two cupfuls of cold water for an hour; then
spread on a clean white cloth, and place some pared and sliced apples,
sugar, and grated lemon peel in the center; tie up the cloth loosely so
that the tapioca will surround the apples, and put into boiling water;
boil half an hour, or until done; then turn out the whole into a dish.
Serve with boiled custard, whipped cream, or fruit jelly.
FRUIT TAPIOCA
Cook three-fourths cup of tapioca in four cups of water until smooth
and transparent. Stir into it lightly a pint of fresh or canned
strawberries, raspberries, or blackberries, adding sugar as required.
Serve cold with cream, or a pint of fruit sauce.
PEACHES AND RICE
Soak a cup of rice in one and one-fourth cups of water for an hour;
then add a cup of milk and a little salt, turn into a double boiler,
cover, and steam for an hour, stirring occasionally for the first ten
or fifteen minutes. When done, pour into a mold to cool, then turn out
into a glass dish. Stew fresh or dried peaches in halves, and arrange
them around the rice; pour the sirup or juice over the whole.
RICE WITH RAISINS
Wash and put to cook rice as directed above; after the rice has begun
to swell, add a cupful of well-washed raisins. When done, serve with
fruit juice, milk, or cream.
RICE WITH FIGS
Soak and cook the rice as directed for peaches and rice. Wash a small
quantity of figs, and stew with a little sugar until thoroughly done;
serve a spoonful of the figs with each dish of rice. The fig sauce
should be so thick that it will not run over the rice.
APPLE RICE
Fill a pudding dish half full with tart apples, pared, quartered,
cored, and sprinkled with sugar. Wash thoroughly half a cupful of rice
and sprinkle over apples in pudding dish. Cover, steam until the rice
is tender, and serve with cream and sugar.
APPLES WITH RAISINS
Pare, quarter, and core half a dozen good cooking apples. Wash a small
cup of raisins, and put to cook in a quart of boiling water. When they
have begun to swell, add the apples, a little sugar to sweeten, and
cook until tender.
COCOANUT PUDDING
To one pint of milk, add two tablespoonfuls of desiccated cocoanut, and
heat to boiling; remove the cocoanut by turning through a strainer;
then add to the milk one-half cup of sugar and one-half cup of fine
cracker or bread crumbs, cool a few minutes, then add the beaten yolks
of two eggs. Turn into a pudding dish, set it inside a pan of hot
water, and bake in the oven until set, but not watery. Beat the whites
of the eggs to a stiff froth, add two teaspoonfuls of sugar, and spread
on the top of the pudding; return to the oven to brown slightly.
CHERRY PUDDING
Soak a half cup of tapioca, and cook in a pint of water until
transparent. Have ready in a pudding dish a pint of fresh, pitted
cherries; sprinkle them with sugar, then pour over them the cooked
tapioca, and bake for half an hour in a moderate oven. Serve with or
without cream.
MINUTE PUDDING
Put one quart of milk into the inner vessel of a double boiler, or into
an ordinary saucepan greased with a little butter, and heat to boiling;
then stir in two small cups of flour, sifting it in a little at a time,
and stirring briskly, that no lumps may be formed. Just before removing
from the fire, add two well-beaten eggs, stir a moment, and serve at
once with cream, and a little sugar if desired. If preferred, the eggs
may be omitted.
ARROWROOT BLANC-MANGE
Heat a pint of milk to boiling; then stir in two heaping tablespoonfuls
of arrowroot rubbed smooth in a half cup of cold milk, and a half cup
of sugar; cook for a few minutes until thickened, stirring well, and
pour into cups or molds previously wet in cold water, to cool. Serve
with stewed fruit or fruit juice.
RICE SNOW WITH JELLY
Cook one cupful of rice in milk until tender, adding a little salt.
When done, pile loosely in a dish; beat the whites of two or three eggs
till stiff, mix with a half cupful of sugar, and pile in heaps like
snow over the rice; ornament with bits of jelly, and, if in season, put
a circle of fresh berries around the edge when ready to serve.
[Illustration: A laid table]
CUSTARDS & CREAMS
Simplicity is the highest art.
Many dishes have induced many diseases.—_Seneca._
Study simplicity in the number of dishes, and variety in the character
of the meals.
“It is not the chief end of man to gratify his appetite.”
[Leaf]
CREAM MOLD
Heat two cups of milk to boiling; then add one-half cup of sugar, and
three tablespoonfuls of ground rice, wet in a little cold milk; flavor
with vanilla, and stir well until it thickens; pour into cups or molds
previously wet in cold water, until set, then turn out on a large plate
or into little dishes. Have ready a cup of whipped cream, and put some
over each mold with a bit of jelly in the center of each, or serve with
fruit sauce.
BOILED CUSTARD
Put one quart of milk and one-half cup of sugar into the inner vessel
of a double boiler, let heat to boiling, then stir in slowly three eggs
well beaten, and one tablespoonful of cornstarch rubbed smooth in a
little cold milk; add any flavoring desired. Stir well, and when well
set, turn into a dish to cool.
FLOATING ISLAND
Put a pint of milk into a double boiler; let heat to boiling, then add
the well-beaten yolks of three eggs mixed with three tablespoonfuls of
sugar. Stir well, and when done turn into the dish from which it is to
be served. Beat the whites of the eggs to a stiff froth, and drop by
spoonfuls for a few seconds into a pan of hot water; let them stand for
a moment, then turn over, but do not allow them to harden. Remove with
a skimmer or spoon, and put as islands on the top of the custard; let
cool, then place bits of jelly on top of the islands.
APPLE FLOAT
To one pint of nice stewed apples, add the whites of three eggs beaten
to a stiff froth, and four tablespoonfuls of white sugar; beat all
together until very stiff. Have a glass dish filled with boiled custard
made with two cups of milk, the yolks of the eggs, one teaspoonful of
cornstarch, a tablespoonful of sugar, and flavoring if desired. Pile
the apples on top, and serve.
BANANA CUSTARD
Slice six bananas into a deep dish. Heat one pint of milk to
boiling; beat together one egg, one tablespoonful of sugar, and one
dessertspoonful of cornstarch blended with a little milk, and stir into
the hot milk; let boil up once or twice, then pour over the bananas,
stirring them in.
ORANGE CUSTARD