THE AUXILIARY
COOK BOOK
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PRICE, FIFTY CENTS
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PUBLISHED BY
THE AUXILIARY SOCIETY OF THE HEBREW SHELTERING
GUARDIAN SOCIETY OF NEW YORK
ORPHAN ASYLUM
1909
_As the tender bud requires the sunshine, air, and water for its
development, so the child, to unfold all its powers and inborn
faculties, requires the sunshine of kindness and sympathy, an
atmosphere of love and a rich spiritual and physical nourishment. Who
can administer all these elements so essential for the blossoming of
the child’s soul more tenderly than a mother? And where an inscrutable
destiny has taken her away, those who stand in her place must be
inspired with her deep love and affection, her tender heart and her
keen vision into the child’s being._
_LUDWIG B. BERNSTEIN, PH.D._
INTRODUCTORY
This valuable Cook Book is the product of the zeal and energy of the
ladies comprising the Auxiliary of the Hebrew Sheltering Guardian
Society of New York Orphan Asylum, who have labored in a noble cause
for the benefit of their Cottage Fund. In compiling this work the
members have exercised the greatest care in contributing their best and
tried recipes, and have attached their signatures thereto.
The Household Hints will form a valuable addition to every home.
The Committee extend their sincere thanks to those who have co-operated
with them and so kindly contributed toward this work. They have
rendered their best efforts to insure the success of this undertaking,
and they trust that their patient endeavors have produced a volume
which will prove, as they are confident it will, to be of great value
in every household.
MRS. H. J. SOWER,
_Chairman of Cook Book Committee_.
“BLESSED IS HE WHO CONSIDERETH THE ORPHAN.”
CONTENTS
PAGE
SOUPS, 9
FISH, 13
POULTRY AND GAME, 20
MEATS, 24
HOUSEKEEPER’S TIME-TABLE, 28
VEGETABLES, 30
ENTRÉES, 36
SALADS, 44
SAUCES, 49
PUDDINGS, 54
DESSERTS, 59
BROMANGELON, 63
PIES AND PUFF PASTE, 66
PASSOVER DISHES, 69
BREAD, FRITTERS, ETC., 71
CAKES, 76
ICINGS AND CAKE FILLINGS, 90
ICES, 92
PICKLES, PRESERVES, ETC., 95
SANDWICHES, 100
BEVERAGES, 104
CANDY, 107
MENUS, 109
HOUSEHOLD HINTS, 113
THE AUXILIARY COOK BOOK
SOUPS
DIRECTIONS FOR SOUPS
Iron, agate, or porcelain kettles should be used for making soups.
Meats for soups should be put to cook in cold water, boiled gently, and
the required quantity of salt added at first, to extract the juices
of the meat and cause the scum to rise. Allow one quart of water,
one teaspoon salt for each pound of meat. Remove all scum carefully
before vegetables are added. All grease should be removed before the
vegetables are added. It is well to cook meat the day before the soup
is wanted, that the grease may be cooled and removed easily. Grease may
be easily removed from hot soup by adding a little cold water.
_Miss Ray Mayer_
GUMBO SOUP
Have bouillon quantity required for family. Take giblets, end of wings,
and necks of poultry. Then add sliced gumbo, also one tomato, one or
two Chili peppers. Stew all this for a few moments, then add little by
little bouillon, and let boil one and one-half hour. Serve soup with a
bowl of dry rice.
_E. L. S._
MOCK BISQUE SOUP
One good lump of butter, one big tablespoon flour; let this brown. Add
milk as much as is needed for soup. Now take one can of tomatoes; boil;
pass through a colander; season with salt and pepper, and sweeten with
a pinch of soda; before serving, mix with milk.
_E. L. S._
OX-TAIL SOUP
Two pounds of beef and two ox tails, one large onion, celery, two
carrots, one turnip and parsley; boil in one gallon of water for three
hours, slowly but steadily; season, strain. You may then add noodles,
rice, or any other thing you like, such as peas, dumplings, etc.
_Mrs. Jake Brown_
JULIENNE SOUP
Cut carrots and turnips into quarter-inch pieces the shape of dice,
also celery into thin slices, asparagus tips, peas, and string beans
cut into small uniform pieces. Cover all this with water and season
well with salt and pepper; let cook until tender. In another saucepan
have your soup stock to boiling-point, to which add the cooked
vegetables; more seasoning if necessary. Serve hot.
_Mrs. H. J. Sower_
RICE SOUP
May be made with either beef or mutton stock, also by adding all kinds
of vegetables. Boil one-half cup of rice in double boiler. Strain the
soup; add the rice and let boil one-half hour longer.
_Mrs. Greenberg_
TOMATO SOUP
One can tomatoes, one teaspoon celery salt, one teaspoon salt, sprig of
parsley, one pint hot water, one onion, one-fourth cup butter, one and
one-half tablespoon flour, one teaspoon sugar, cup milk. Boil tomatoes
with onion and water twenty minutes; heat butter and flour together;
add milk while hot; strain tomatoes into hot milk and flour; then add
all the other ingredients. Serve with croutons or rice.
_Mrs. Shipley_
OYSTER SOUP
Take as much milk as you want soup. Let come to a boil; stir in
one-half cup of fine cracker meal, add one quart of fresh oysters, a
lump of butter. Let come to a boil but once. Then remove from the fire;
season with salt and pepper; serve with oyster crackers.
_Mrs. Haines_
CREAM TOMATO SOUP
One-half can tomatoes, a piece of butter the size of an egg, one-half
teaspoon of saleratus or soda, two tablespoons of cracker meal, salt to
taste. Boil tomatoes one-half hour; strain; then put on the fire, add
the butter, cracker meal, and soda. Heat one cup of milk to each plate
of soup, which pour into the tomatoes; after the soda sizzles add salt
to taste.
_Mrs. Max Kohn_
NOODLE SOUP
Have your soup boiling, put in desired quantity of GOODMAN’S noodles,
and boil for ten minutes uncovered.
EGG BALLS FOR SOUP
Boil five eggs till hard, that is, about twenty minutes, and then put
them in cold water. Peel, cut the whites in rings, mash the yolks with
two raw yolks, add one-half a teaspoon of salt, a few drops of onion
juice, a dash of cayenne. Form into small balls like marbles, and drop
into boiling soup two minutes before the soup is taken off the fire;
add also the rings made from the whites of the eggs.
_Mrs. A. Herz_
SUET BALLS FOR SOUP
Have half a cup of suet finely chopped and freed from skin. To this add
one-half teaspoon of salt, pepper as you wish, and half a cup of flour.
Mix and add ice water, a few drops at a time, while you stir. When you
have a stiff paste, not wet and soggy, but merely sticking together,
form in little balls like small marbles, drop in boiling soup, and cook
from five to seven minutes before serving.
_Mrs. A. M. Solomon_
MEAT BALLS FOR SOUP
One pound fine-chopped meat; add two eggs, salt, pepper to taste, one
onion chopped fine, parsley, bread crumbs to keep together; fry; strain
soup, and put in balls before serving.
_Miss Ray Mayer_
BREAD FINGERS FOR SOUP
Cut off the crusts of stale slices of bread, cut the bread in fingers
about four inches long and three-quarters of an inch wide; lay in a
dripping-pan and toast a golden brown in a moderate oven.
_R. I. F._
FISH
THINGS WORTH KNOWING ABOUT FISH
Fish that has white flesh requires about ten minutes to the pound in
boiling and fifteen minutes in baking.
The old idea that fish is a “brain” food was long since proved to be
without foundation, but it has not yet been proved that an overdiet of
fish does not lead to skin troubles.
Never buy a fish that has dull eyes, white gills, or soft, spongy
flesh. When a fish is fresh, the eyes are bright, the gills red and
the flesh firm and odorless. Lobsters and crabs, if alive, should be
lively, or, if boiled, the lobster’s tail should be tight against the
body, not hanging limp.
The proper cooking of fish is not a simple matter; if it is underdone
it is uneatable, while overdone fish is tough and tasteless. The
cooking of a fish depends upon the size, kind, the nature of the water
from which it was taken, its character and the character of the water
in which it is cooked.
_H. J. S._
SOAKING SALT FISH
By bad soaking the fish is sometimes spoiled, made flabby and
tasteless, and voted a failure, when, if properly cooked and treated,
it would be appetizing. Use cold water or milk, and keep while soaking
in a cool place.
_Mrs. H. A. S._
BROILED MACKEREL
Follow the directions for soaking given in the foregoing recipe. Wipe
the fish dry; brush it lightly with olive oil; lay it on the broiler
with skin side up first, then broil quickly. Lay on a hot platter,
squeeze one-half lemon over it and send it to the table at once. A
few sprigs of watercress or crisp red radishes go well with broiled
mackerel.
_Mrs. E. F. Jones_
CODFISH BALL
One cup of soft boiled potatoes mashed while hot and fresh into half
a cup of shredded codfish. Fish and potatoes should be well mashed
together, seasoned with one tablespoon of butter and a beaten egg,
dropped into a pan of boiling-hot lard or fat, and fried until a
delicate brown. When lifted from fat, they should drain a moment on
brown paper and go to the table hot.
_Mrs. A. Cooper_
CODFISH SPANISH STYLE
One tablespoonful oil, onions, parsley, a little flour, tomatoes and
Chili. Fry this all together; add enough water to make as much gravy as
you wish; season to taste; add codfish and let boil until tender.
_E. L. S._
SCHARF FISH
One kitchen spoonful of lucca or olive oil. Let same get very hot; add
a chopped onion; let brown; then add two tablespoonfuls of flour; also
brown this. Now slowly stir in three cups of cold water so as not to
lump. When this is stirred smoothly add chopped parsley, one toe of
garlic, salt, pepper, and a large tomato cut in quarters. Now add your
sliced fish and let boil until tender. Serve cold.
_Mrs. H. A. S._
FISH AU GRATIN
Trout, blue, or any whole fish may be used. Have onion, garlic and
parsley chopped finely together. Line bottom of dish with cracker
crumbs, parsley, etc.; put your fish in dish and repeat the parsley,
crumbs, etc. Then pour over this one cup of white wine or sherry, one
cup of bouillon, pepper, salt, one tablespoon of Worcestershire sauce;
put small pieces of butter on top. Bake in hot oven from thirty to
forty minutes. Before serving garnish with round slices of lemon and
finely chopped parsley.
_Mrs. H. A. S._
MACKEREL WITH HACHEE SAUCE
Cut fresh mackerel in pieces about three inches square; flatten with
a wet knife; place in buttered pan, season with salt, pepper, and a
little lemon juice. Cover with buttered paper, bake ten minutes. Sauce:
Mix a teaspoon each of hashed mushrooms, small onions and parsley in
a cup of vinegar with cayenne pepper; heat until vinegar is almost
absorbed, then add four tablespoonfuls of soup stock and the chopped
mushrooms. Boil gently; add a tablespoonful capers, two chopped
gherkins; simmer until thick as rich cream, and lastly add a wine-glass
of sherry.
_Mrs. Oppenheimer_
FILET OF SOLE À LA MOUQUIN
Thoroughly wash and pick over a pound of spinach, put it over the fire
with no more water than clings to the leaves and cook for ten minutes.
At the end of that time drain the spinach and chop it fine. Have ready
thin filets of flounders, halibut, or whitefish. Cover them with
acidulated warm water--a slice of lemon in the water is all that is
wanted--and add a slice of onion, a sprig of parsley and a bit of bay
leaf. Simmer for ten minutes and drain. Put the minced spinach into the
bottom of a buttered baking dish, arrange the filets on it, cover with
a cream sauce to which a tablespoonful of grated cheese has been added,
and brown in the oven.
_Mrs. Sam Moss_
FILETS OF HADDOCK
A medium-sized fish is bought and cut in filets. Then it is washed,
dried, cut into strips, and covered for an hour with salt, pepper,
minced parsley, olive oil, and a teaspoonful of anchovy sauce. At the
end of that time the fish is rolled in flour, then is brushed with
beaten egg, dipped in bread crumbs and rolled into little rolls tied
with a thread. The rolls are then fried in deep fat. The fish is served
with slices of lemon sprinkled with parsley.
_Mrs. H. Moss_
OYSTER CANAPÉS
One cup cream, four tablespoonfuls bread crumbs, one tablespoon butter,
one pint of oysters, paprika, a little nutmeg and salt. Boil the
cream, add the bread crumbs, then the butter. Chop the oysters fine;
add oysters, then season, add a little chopped parsley. Serve hot on
buttered toast with olives and a little gherkin.
_Mrs. Joe Newman_
LOBSTER À LA AMERICAINE
Boil live lobster (that has been thoroughly washed) in the following
for forty minutes: two quarts water, parsley, onions, thyme, one bay
leaf, pepper, salt. Remove lobster, separate it, leaving meat in shell.
Chop one onion, one bay leaf, thyme, red pepper, garlic, parsley; melt
one tablespoon butter and cook the above chopped herbs until yellow;
thicken with flour, add enough water to make plenty of sauce, pepper,
and salt. Place lobster in this; cook twenty minutes. Serve on large
platter, very hot.
_Mrs. L. S. Firetag_
LOBSTER À LA NEWBURG
Three lobsters, one-half cup sherry, one cup of cream, one
tablespoonful butter, yolks of three eggs. Boil live lobsters twenty
minutes in salt water; when cool pick out the meat, put it in the wine
and butter, and let cook three minutes, always stirring; then add
cream, and let scald; add salt, pepper and yolks of the eggs.
_Mrs. D. Tim_
DEVILED CRABS (FOR TWELVE)
Pick twelve crabs or one can crab meat, one-half teaspoon salt,
one-half pint cream, one and one-half tablespoon butter, one tablespoon
flour, chopped parsley, a little cayenne. Put cream into double boiler;
when it is scalded add butter and flour after it has been rubbed
together till smooth; add parsley, then crab meat; fill shells, put
bread crumbs on top, with small piece of butter. Bake until light brown.
_Mrs. Shipley_
BROWN FRICASSEE OF OYSTERS
Melt one-fourth cup of butter; in this cook two slices of onion, a
sprig or two of parsley, three slices of carrot and one-fourth of a
green pepper pod cut in strips until browned. In the meantime scald one
quart of oysters and drain carefully; cook one-third cup flour in the
butter with the vegetables until well browned; add one cup of oyster
liquor and one-half cup of cream. Stir constantly until the sauce
thickens, then strain over the drained oysters; let heat over boiling
water. Serve hot in ramequins.
_Mrs. H. J. S._
OYSTER OR LOBSTER COCKTAIL
Cut the boiled lobster into cubes with a silver knife and for each
glass allow a tablespoonful of Chili sauce, a tablespoonful of tomato
catsup, a teaspoonful of lemon juice, two teaspoonfuls of horseradish,
and a few drops of Worcestershire sauce. Serve the lobster around the
glasses containing the sauce or in the sauce as preferred. Use low
cocktail glasses in cracked ice.
_Mrs. Baum_
DRY OYSTER STEW
Take six to twelve oysters, cook them in one-half pint of their own
liquor, season with salt and white pepper and butter; cook for five
minutes, stirring all the time. Serve in bowls or soup plates.
_Mrs. Marx_
BROILED OYSTERS
Dry a quart of oysters in a cloth; dip each oyster in melted butter
well peppered, then in beaten egg or in cracker crumbs; broil on a wire
broiler; from three to five minutes. Dip over each a little melted
butter. Serve hot with slices of lemon.
_Mrs. Blum_
ROAST CLAMS IN SHELL
Roast in a pan over a hot fire or in a hot oven. When they crack open,
empty the juice into a saucepan, add the clams, with butter, pepper,
and a little salt.
_Mrs. Hirsch_
SOFT-SHELL CRABS
Take out the sand-bags and pull out the spongy substance from the
sides. Wash and wipe dry; roll in cracker meal which has been seasoned,
then dip in a beaten egg. Then have a deep frying-pan ready filled with
seething hot butter, and fry brown. Serve very hot and garnish.
_Mrs. Greenberg_
POULTRY AND GAME
ROAST SNIPE
After drawing and cleaning the birds fill each one with a piece of
well-buttered bread; season with salt and pepper. Fasten a piece of
bacon around each bird, catching it together. Place the birds in a
shallow pan, and almost cover with port wine. To this add a tablespoon
of butter. Baste every ten minutes. Bake one-half hour in a steady oven.
_Mrs. Erlanger_
BROILED QUAIL
Dress and rinse the quail in cold water; wipe dry. Open them down the
back. Lay on a wire frame in shallow pan, with breast turned down.
Cook slowly in gas stove under the flame. Dissolve three tablespoons
butter in one-half cup water in a pie plate. When the quail are cooking
turn them in this butter every five minutes in order to baste and make
juicy. When cooked through turn the birds over and brown the breasts.
When finished pour melted butter over them, and season with salt and
pepper. Serve hot on buttered toast.
_Mrs. Bauman_
CHICKEN WITH RICE
Procure a young fowl, prepare it as for fricasseeing and put it into a
pot, with a sliced onion, a red pepper cut into pieces and salt and hot
water enough to keep it from burning. Simmer the fowl slowly for about
an hour. Then turn in two cupfuls of canned tomatoes and cook very
slowly for another hour. At the end of that time add a cupful of rice
and cook slowly for three-quarters of an hour longer, until the chicken
is very tender and the rice done. Season with parsley minced very fine
and serve with the meat in the centre of a platter and the rice as a
border. Care must be taken to keep the rice from burning. Properly
seasoned, the dish is a very appetizing one.
_Mrs. Silverman_
CHICKEN CURRY
Chop two large onions, fry in butter till brown; add a young chicken
which has been cut in small pieces, one tablespoon curry, three fresh
tomatoes or one cup canned tomatoes, salt and pepper to taste. Cover
and let simmer for one hour. Then add one cup milk; let boil up once.
Bank the rim of a platter with boiled rice and pour the curry in the
centre.
_Mrs. Buxbaum_
ROAST TURKEY
Select a fat turkey, draw, singe, and wash it. Save the giblets; wash
and clean them and put them on in water to boil. Dress the turkey,
season with salt and pepper, and before placing in the oven pour over
it hot melted butter to close the skin. Pour in a little water and
roast about two and a half hours, basting frequently.
Chop the giblets when tender. Brown a little butter and flour, add
salt, pepper, the chopped giblets and the water in which they have been
cooked. To this add the gravy in the roasting-pan and serve the whole
as a gravy.
ROAST GOOSE
A goose should be prepared the same as turkey, only no butter should
be used as there is always a great deal of fat, most of which must be
removed from the pan before the water is added.
ROAST DUCK
Ducks require the same treatment as geese.
POULTRY DRESSING
Bread crumbs broken fine and seasoned with salt and pepper, onion
juice, and chopped parsley. For ducks and geese add a little sage.
Butter should be added to give smoothness. Add two well-beaten eggs and
mix thoroughly.
CHICKEN CASSEROLE
Cut up the chicken in portions, using liver, gizzard, and heart also.
Have a stone casserole with a cover (or a good-sized covered saucepan).
Place in the bottom of the casserole a good-sized piece of butter,
with this add an onion or two cut in small pieces, one carrot, half a
turnip, a bit of parsley, a bit of celery top, which give a delicious
flavor. First put in butter, a few bits of the onion, and the pieces
of chicken; cook flat on the bottom of casserole for five minutes to
become a golden brown. After all the pieces are thus browned in turn,
add all the rest of the cut-up onion, carrot, turnip, etc., and let
cook for twenty-five minutes over a very slow fire. The slow fire
makes it tender, cook it in its own juices; pepper and salt each piece
of chicken before placing in casserole. Before serving add a glass of
white wine or sherry. Serve in the casserole.
_Mrs. H. A. Siegel_
PRESSED CHICKEN
Cook a fowl in just water enough to keep it from burning until the
meat loosens from the bones. After it has cooled pick it to pieces and
mix the light and dark meat. Boil till hard two eggs; slice thin and
add to the picked up chicken. Boil down the water in which the chicken
was cooked till it fills a small teacup; add a little pepper, butter
and salt. Mix all with the picked up chicken; put in a mould or bowl;
put on a weight to press, and set in a cool place. When time to serve
tip the chicken on a platter and garnish with hard-boiled eggs and
watercress.
_Mrs. Elizabeth Sower_
MEATS
CROWN ROAST OF MUTTON
In the centre of your crown roast lay chopped mutton or lamb well
seasoned and mixed with bread crumbs, one-third crumbs, two-thirds
meat; salt the roast and bake, basting often and allowing an hour and
a quarter to one and one-half hour. Serve with green peas and mashed
potatoes.
_Mrs. Haines_
BEEFSTEAK EN CASSEROLE
Use two pounds of round steak cut one and one-half inches thick. Heat a
frying-pan, rub over the surface with fat from the meat. Fry steak on
both sides. Put the meat into the casserole; put in also twelve or more
each of carrots and turnips cut into shapes of marbles or balls; also
add one dozen small onions, nicely peeled, a tablespoonful of kitchen
bouquet, a generous pint of soup stock; cover and let cook gently for
one and one-half hours. After cooking one hour salt and add a little
more stock if needed. The vegetables may be browned in fat or butter
before putting in the casserole.
_Mrs. H. A. S._
FRICASSEE TRIPE
To one pint of boiling milk or cream add one pound of boiled tripe
which has been cut into pieces one inch square, season with chopped
onion, one teaspoonful minced parsley, one-half teaspoon salt, pepper,
a little cayenne, three pieces of mace. Let simmer for fifteen minutes;
thicken with two tablespoonfuls of flour stirred into one tablespoon of
butter. Serve on thin toast.
_Mrs. M. Steinberg_
BAKED CALF’S LIVER
Dust with flour two pounds of liver; leave liver whole. Lay in a deep
pan, season with pepper, salt, and chopped onion. Lay across the top
several slices of bacon, add two cups of tomatoes juice, with which
baste the liver while it is baking. Bake in a moderate oven until liver
is tender enough to pierce with a fork. Before serving squeeze the
juice of a lemon over the whole.
_Mrs. H. Lang_
KIDNEY STEW
Wash very thoroughly two beef kidneys, remove the skin and fat. Cut in
thin slices and put in a quart of cold water. Parboil, throw out the
water, put in fresh water, and boil gently for two hours. Then season
with salt and pepper and thicken with flour to form a smooth gravy.
Serve on a platter surrounded by a wall of mashed potatoes or on pieces
of toast.
_Mrs. Jonas_
POT ROAST
Rib, sirloin, or rump can be used. Have bone removed and meat rolled.
Put meat into a round-bottom pot. Brown the beef on one side, then on
the other. Then add one pint of boiling water, and a piece of suet;
salt when half done. Cover tight, cook tender. When done pour out the
liquor, and thicken with browned flour, a tablespoon or more stirred
into the gravy to which you may have to add more water. When thickened,
strain and add a little pepper.
_Mrs. Roose_
BROILED CHOP FOR INVALID
French a rib chop by scraping the long part of the bone until all the
fat is removed. Lay on clean buttered paper the shape of the chop and
cut double, fold the paper over so as to form a case; place on a pan
and broil for six minutes. Serve at once.
_Mrs. Sontheim_
BURGEAU (FRENCH)
With lamb, veal, or chicken, cut into small pieces all vegetables in
season, take potatoes, cut same as meat, put into pot and cover with
water, let boil three or four hours, then add can of tomatoes and same
of green peas, then let simmer one hour more. Thicken with a little
brown flour.
_Mrs. Fragner_
BEEF TONGUE WITH OLIVES
Wash clean a tongue and let stand in boiling water for ten minutes.
Then put in a casserole without peeling, add different vegetables and
small pieces of salt pork. This may be left out if not desired. Salt
and cover with water, and one glass of white wine. Let cook gently for
two hours; now peel tongue, strain the sauce and thicken with flour;
return tongue to the gravy and ten minutes before serving add one pint
of pitted olives.
_Mrs. H. A. S._
BOILED TONGUE
Wash a tongue well, rub with salt, then put on to boil; after boiling
ten minutes remove from fire, and take off the skin, put on again in
clear water and let boil slowly until tender. Season tongue with whole
allspice, pepper, also onions, a little vinegar to taste. When boiled
soft add thin slices of lemon and thicken with ginger snaps.
_Mrs. Max Kohn_
When breading chops, cutlets or frying fish use A. Goodman & Son’s
Matzoth Meal.
HOUSEKEEPER’S TIME-TABLE
MEATS
ROASTING OR BAKING
Time.
Beef, ribs or sirloin, rare per pound 10 minutes
“ “ “ “ well done “ 12 “
“ “ “ “ boned and rolled “ 12 “
Round of beef “ 15 “
Mutton, leg, rare “ 10 “
Mutton, leg, well done “ 15 “
“ loin, rare “ 10 “
“ shoulder, stuffed “ 15 “
“ saddle, rare “ 10 “
Lamb, well done “ 15 “
Veal, “ “ 20 “
Pork, “ “ 30 “
Turkey “ 15 “
Fowls “ 20 “
Chicken “ 15 “
Goose “ 18 “
Venison “ 15 “
Filet, hot oven “ 30 “
Ducks, tame entire time 45 to 60 “
Ducks, wild, very hot oven “ 15 to 30 “
Partridge “ 30 to 40 “
Grouse “ 30 “
Pigeons “ 30 “
Braised meats “ 3 to 4 hours
Liver, whole “ 2 “
BOILING
Mutton per pound 15 minutes
Potted beef “ 30 to 35 “
Corned beef “ 30 “
Ham “ 18 to 20 “
Turkey “ 15 “
Chicken “ 15 “
Fowl “ 20 to 30 “
Tripe “ 3 to 5 hours
BROILING
Steak, 1 inch thick 8 to 10 minutes
Steak, 1½ inch thick 10 to 15 “
Mutton chops, French 8 “
Mutton chops, English 10 “
Spring chicken 20 “
Quail 8 to 10 “
Grouse 15 “
Squabs 10 to 15 “
Shad, bluefish, trout 15 to 25 “
Small fish 5 to 10 “
FISH
BOIL
Halibut and salmon per pound 15 minutes
Bluefish and bass “ 10 “
Cod and haddock “ 8 “
BAKE
Halibut, salmon, bass, bluefish, shad, etc., for one hour.
Trout, pickerel, whitefish, etc., for one-half hour.
_Mrs. H. J. Sower_
VEGETABLES
MASHED POTATOES
Peel potatoes of uniform size, cover with boiling water, and cook
until tender, salting the water in which they are cooked when the
potatoes are about half done. Drain off the water, then with a fork
or wire potato-masher beat to a fluff in the same saucepan in which
they have been cooked. When entirely free from lumps add for every
pint of potatoes about one-third of a cup of hot milk, a tablespoonful
of butter, and salt and pepper to season. Whip until as light as a
feather. Heap in a hot dish, but do not smooth the top; leave it
piled lightly. If necessary to keep hot for some time, set the pan
containing the potato in a saucepan of hot water, but leave uncovered
or cover lightly with a single fold of cheesecloth. Mashed potatoes
left over may be utilized in a variety of ways. To make potato pompon
take the potato up by spoonfuls and make into balls. Roll in beaten
egg, then in bread or cracker crumbs and fry like doughnuts in hot
fat. A little minced onion, parsley, or nutmeg may be mixed with the
potato if desired; or make a potato omelet by adding to a cupful of
mashed potatoes one cup of sweet milk, three eggs well beaten, a
tablespoonful of flour, and a little salt. Mix until smooth, turn into
a heated frying-pan, with a tablespoonful melted butter, and fry both
sides, turning when brown. Mashed potatoes left over may also be added
to shredded codfish for codfish balls, may be mixed with well-beaten
egg yolks made into flat cakes and fried in butter, or baked in a
buttered tin in the oven, or mixed with a little grated cheese, put
into ramequins or a buttered pudding-dish with a layer of cheese on top
and baked until brown.
_Mrs. M. Harris_
SCALLOPED TOMATOES
Season one can tomatoes with one teaspoonful onions, chopped; two
dashes pepper, one teaspoonful salt. Begin by covering bottom of
baking dish with bread crumbs, spread with bits of butter and a layer
of tomatoes. Follow with a second layer of bread crumbs and tomatoes.
Cover the top with buttered crumbs and bake in oven until a light brown.
_Mrs. Niprut_
HASHED BROWN POTATOES
Chop cold boiled potatoes and season them to taste with salt, pepper,
and a little onion juice. Put a couple of tablespoonfuls of drippings
in the frying-pan, turn in the potatoes, press them into a solid cake,
and cook them very slowly until they are covered on the under side with
a brown crust. Turn them out onto a plate with the brown side upward.
_Mrs. Israel_
SUCCOTASH
Cut from the cob enough green corn to fill a pint measure; then take
two-thirds of a pint of Lima beans; let them stew in enough water to
cover them. When tender season with butter, pepper, and salt; if too
thin, thicken with flour.
_Mrs. Solomon_
SPINACH
Pick over your spinach carefully and wash in several waters. Let boil
for fifteen minutes. Drain, then chop very fine; season with salt. Put
on a pan, add a little fat or butter, rub a teaspoonful flour in same,
add the spinach, also a little soup stock. Just before serving add the
beaten egg; garnish with hard-boiled eggs.
_Mrs. Hirsch_
GREEN PEAS
If canned peas are used, heat, add a teaspoonful of sugar, some chopped
parsley and a teaspoonful flour to thicken, a piece of fresh butter.
_Mrs. Frank_
OYSTER PLANT
Scrape the roots and lay in cold water at once; cut in thin slices;
put into a stew-pan with enough salt water to cover them. Stew until
tender. Pour off the water, add milk and let boil for ten minutes, add
butter, salt, and pepper, and thicken with flour.
_Mrs. Ball_
ROAST SWEET POTATOES
Pare, cut lengthwise, salt, and put them around roast meat or poultry
of any kind. Roast three-quarters of an hour or until brown.
_Mrs. Freedman_
STEWED TOMATOES
Let tomatoes cook slowly for ten minutes. Season with salt, pepper, a
lump of butter, and a teaspoonful of brown sugar. Do not allow them to
cook but a few minutes longer; if the sauce is too thin, thicken with a
little corn starch.
_Mrs. Goodman_
STEWED BEETS
Boil first, then scrape and slice them. Put beets into a stewing-pan
with a piece of butter rolled in flour, some boiled onion and parsley
chopped fine, a little vinegar, salt, and pepper. Let stew one-quarter
of an hour.
_Mrs. M. Cohen_
BAKED BEETS
Beets retain their sugar if baked instead of boiled. Turn with a knife
frequently, as fork allows juice to run out. Remove skin, slice, and
serve with butter, salt, and pepper on slices.
_Mrs. M. Cohen_
RICE AND OKRA
Wash one quart of okra pods and slice. Then strain three-fourths of a
cup of canned tomatoes, pressing the pulp through a sieve. Put this all
into a pot with two cupfuls of meat stock, a large onion sliced, a red
pepper cut fine (remove the seeds), salt and white pepper. Let simmer
for three-quarters of an hour. In the meantime boil one cup of rice;
drain and dry the rice in the oven with the door open; add last one
tablespoon of powdered gumbo to the okra, turn around the rice, which
is heaped in a mound in the centre of a dish.
_Mrs. Holtzman_
MACARONI
To cook GOODMAN’S macaroni properly have plenty of salted water
boiling, then boil the macaroni rapidly (uncovered) until tender, which
generally takes twenty to twenty-five minutes. Always put the macaroni
in boiling water and never add cold water while boiling.
BOILED MACARONI
Break the package of GOODMAN’S macaroni in convenient lengths into a
deep vessel, nearly filled with boiled salted water. Boil till tender,
stirring occasionally from the bottom. When cooked, drain off the water
through a colander, then add one-half cup milk; place on the fire till
it boils, then stir in a little flour, add a piece of butter and serve.
MACARONI WITH MILK
Boil GOODMAN’S macaroni in salted water for ten minutes, then drain and
blanch in cold water. Boil some milk and water in equal proportion,
then put in the macaroni, which should be just covered. If in boiling,
the liquid should diminish, add some warm milk. When done put in
saucepan with a little butter on top and put in the oven to brown.
_Mrs. Grunthal_
ITALIAN SPAGHETTI
One tablespoonful of butter, one of flour, one teaspoonful of salt,
and one-quarter teaspoonful of pepper. When melted and mixed add
three-quarters cup of strained tomatoes and stir until smooth; add one
tablespoonful of meat juice and stir until dissolved. Put layer of
GOODMAN’S boiled macaroni (one-half pound in all), the sauce and grated
cheese in a heated dish and stand in open oven for five minutes.
_Mrs. B. Smidth_
NOODLES
Have boiling water ready; put in the desired quantity of GOODMAN’S
noodles; allow to boil uncovered for ten minutes; drain through
colander. Shake well to allow all water to escape; then place in baking
dish, over top sprinkle matzoth meal and lumps of butter put in oven,
and slightly brown. Serve.
_Mrs. F. Levy_
Rice should be boiled 30 minutes
Barley “ “ “ 2 hours
Asparagus “ “ “ ½ “
Peas (in summer) “ “ “ ½ “
Beans to stew “ “ “ 3 “
Cabbage “ “ “ ½ “
Potatoes “ “ “ ½ “
Spinach “ “ “ 10 minutes
_Miss Ray Mayer_
ENTRÉES
MUSHROOM FRICASSEE
Sauté three pounds of fresh mushrooms, a few at a time, in butter until
half done. Then cook a tablespoonful of flour in a tablespoonful of
butter, then add a cup of cream; when this comes to a boil, add the
mushrooms. Cook slowly for fifteen minutes; flavor with a tablespoon or
two of sherry or Madeira wine.
_Mrs. Solomon_
EGGS AU GRATIN
Butter individual ramequins and put a layer of sliced hard-boiled eggs
into the bottom of each. Dot the top with dabs of butter and sprinkle
with grated cheese. Add another layer of eggs, butter, and cheese, and
so on, until the dish is filled. Sprinkle the top with buttered crumbs
and bake until they are brown--about ten minutes.
_Mrs. H. J. Sower_
CELERY AND OYSTERS ON TOAST
Three stalks celery, one quart oysters (drain off some liquor). Cut
celery in small pieces, boil till tender in salt water. Let oysters
come to a boil; season to taste. Make a rich cream sauce, quite thick.
Mix all together, oysters, celery, and cream sauce (season). Fry slices
of bread in hot butter and serve on same.
_E. L._
CALVES’ BRAINS À LA VINAIGRETTE
Wash the brains carefully in lukewarm water, rejecting all the small
membranes, then soak for an hour in cold water to which a tablespoonful
of vinegar and a good pinch of salt have been added. Then drop into
boiling water or veal broth, seasoned with a little onion and a blade
of mace. Simmer about eighteen minutes, drain, and serve with sauce
vinaigrette. This consists of the yolks of two hard-boiled eggs chopped
and pressed through a sieve, a tablespoonful chopped parsley, and a
tablespoonful chopped pickles, a teaspoonful shallot pressed through
a sieve, two tablespoonfuls Tarragon vinegar, four tablespoonfuls
olive oil, a teaspoonful salt, a teaspoonful dry mustard stirred in a
tablespoonful cold water, and a dash of pepper. Mix thoroughly in a
bowl and serve in a sauce-boat with the brains.
_Mrs. Frank_
MINCED CHICKEN ON TOAST
Have ready slices of hot toast spread with butter and covered with a
well-seasoned mixture of minced chicken and mushrooms moistened with
a little white sauce. Cut the slices in rounds with a biscuit-cutter,
and on each place a poached egg that has also been cut round. Over
the whole turn a cream sauce thickened mainly with the yolks of eggs.
For the sauce cook together a level tablespoonful of flour and a
tablespoonful of butter, and add a cupful of hot milk. When the sauce
is limpid stir in the yolks of two eggs. Season with salt and pepper.
_Mrs. Leon E. Weill_
CHICKEN TIMBALES
Take the white meat of a chicken and chop very fine; use a little cream
to dampen. Heat one pint of milk, add to this a small piece of butter,
thicken with flour, add the chicken, take from the fire, add cream,
a little bread crumbs, pepper, salt. Line the forms with truffles or
mushrooms, and fill with the mixture. Bake one-half hour. Serve with
either cream or tomato sauce.
_Mrs. H. A. S._
STUFFED PEPPERS
One roasted chicken, one and one-half cup of cracker crumbs, one cup of
Edam cheese grated, one onion, six tomatoes, slice of butter, one can
mushrooms, one pint olives; chop all fine; season. Remove seeds from
twelve large peppers, then stuff. Bake slowly for one hour; serve hot
with potato chips.
_Mrs. H. A. S._
ENTRÉE SURPRISE
Make a puff paste; roll out thin; fill with brains, oysters, shrimps,
or sweetbreads; fry in hot fat until a light brown; season meats first
before filling dough. Serve hot with slices of lemon.
_Mrs. H. A. S._
SCALLOPED TOMATOES
Pare and slice some large tomatoes. Put in a pudding-dish, a layer of
bread crumbs, season with bits of butter, pepper, salt, and a little
sugar. Put on this a layer of tomatoes. Repeat the process until the
dish is nearly full with tomatoes on top. Strew with bread crumbs,
cover, and bake one and one-half hour. Remove cover and brown before
serving.
_Miss Ray Mayer_
TO CHOOSE AND PREPARE SWEETBREADS
In picking out sweetbreads choose the larger, plumper, and fleshier.
Be careful that they are perfectly fresh; of all meats they stand
keeping least well. Rinse and put them in lukewarm water to lie fifteen
minutes, then cover with slightly salted cold water. The sudden change
of temperature blanches them. Cut the sweetbreads apart, cut out the
pipe, and take off the skin. They are now ready for creaming or other
cooking.
_Mrs. J. I. Asch_
CREAMED SWEETBREADS
Carefully choose a pair of fresh sweetbreads, trim off their fat, and
follow the above directions for parboiling. Cut them in small pieces,
and simmer twenty minutes in only enough water to make a steam.
Then add a cup of rich milk, rub smooth a tablespoon of flour and a
tablespoon of butter; moisten with some of the milk from the saucepan,
add a pinch of salt; stir all together over a moderate fire until the
flour thickens. Serve with French peas.
_Mrs. Sig. Sondheim_
SWEETBREADS WITH OYSTERS
Wash free from skin and pipes; blanch them according to directions in
foregoing recipe. Take three dozen oysters, three pair of sweetbreads.
Put the sweetbreads in a saucepan, add the liquor from the oysters, add
also two tablespoons of butter, and set to simmer till the sweetbreads
are done. When done pour in half a cup of cream into which a tablespoon
of flour has been stirred. Bring to a boil, drop in the oysters, and
heat through or until the edges curl.
_Mrs. H. J. Sower_
SWEETBREADS WITH TOMATOES
Stew a quart of tomatoes. When they are cooked put through a sieve; you
will then have a thick sauce. Have your sweetbreads prepared according
to foregoing directions. Lay them in the tomato sauce, add salt,
pepper, and nutmeg to taste, and set over fire. As the sauce heats add
half a cup of butter into which you have stirred a tablespoon of flour.
Let the sweetbreads cook in a gentle simmer in the tomatoes about forty
minutes. Serve on buttered toast or without, as you prefer.
_Mrs. M. Lichtenstein_
FRICASSEED SWEETBREADS
Cut sweetbreads into slices and let them simmer in rich gravy for
three-quarters of an hour. Add one well-beaten egg, two tablespoonfuls
of cream, and one teaspoonful of chopped parsley. Stir all together for
a few minutes and serve immediately.
_Mrs. M. Cohen_
WELSH RABBIT
Put one pound of fresh American cheese cut in small pieces in the
chafing-dish over flame or hot-water pan. As it melts press and stir
with the back of a spoon. When nearly soft add two tablespoons of
butter, red pepper, salt, and mustard to taste; then add half a cup of
cream; stir until smooth. Add two well-beaten eggs, stir hard for a
moment. Put cover on the dish. Let mixture rest with flame turned on
for two or three seconds, then put out the flame; leave a few seconds
longer without stirring. Serve on buttered toast. Beer or ale may be
used instead of cream or eggs.
_Mrs. H. J. Sower_
FONDUE
Mix together seven ounces of cheese cut fine, two ounces of rolled
cracker or bread crumbs, two ounces of softened butter. Pour over this
one pint of sweet milk which has come to a boil, and stir. Next add
yolks of three eggs beaten and a little salt. Keep warm till dissolved,
then add beaten whites of eggs stirred in lightly with a fork. Grease
a pudding-dish, pour the mixture into this. Bake twenty minutes in an
upper oven. Serve at once.
_Mrs. J. Bauman_
RAMEQUINS
Beat three eggs into an ounce of melted butter, that is, butter should
be soft, not brown. Then add two ounces of grated American cheese. Bake
in small individuals and serve hot in ramequins.
_Mrs. R. De Lue_
SPANISH OMELET
Add a little finely chopped onion, squares of tomatoes, and Chili
peppers cut in small pieces. Use as many eggs as wanted. Season to
taste.
_Mrs. H. H. Dittenhoefer_
JELLY OMELET
Omelets spread with jelly, currant, grape, or crab apple are all tasty
and wholesome.
_Mrs. F. Hurtig_
STUFFED EGGS
Boil six eggs hard; when cold cut in halves. Remove yolks. Cut a small
piece from the bottom so they will stand; put the yolks in a bowl,
mash into a paste, and season with salt, a pinch of cayenne, a little
mustard, a little sugar, vinegar, cream, and olive oil. Be careful not
to add too much vinegar. Fill the whites and pile on top. Serve on
crisp lettuce leaves with mayonnaise.
_Miss H. Asch_
EGGS À LA FRANÇAISE
Make a cream sauce with a small piece of butter, a little flour, and
milk. Season well. Break an egg in a custard cup, pour the sauce over
the egg and sprinkle the top with grated Swiss cheese. Bake au bain
Marie in an even oven until a light brown.
_Mrs. D. Strauss_
EGGS WITH TOMATO SAUCE
Melt three tablespoonfuls of butter. Cook in this two slices of onion,
a little parsley, and a small piece of green pepper. When browned
slightly add two tablespoons of flour. Cook until frothy. Add a cup of
tomatoes (cooked). Stir until it boils, then strain. Put one or two
tablespoonfuls of sauce in each ramequin. Break an egg over the sauce.
Cook in a hot oven for five minutes, or until the egg is set. Put a
little of the sauce kept hot over the eggs and serve at once.
_Mrs. H. A. S._
CHICKEN AND MUSHROOMS
Melt two tablespoons butter. When hot add two tablespoons of chopped
onion and one-half can of mushrooms finely chopped. Let cook five
minutes, add one cup of milk into which one and one-half tablespoon of
flour has been stirred. Cook all together. When thick and smooth add
one cup of chicken meat, cut into small pieces or dice. Heat through,
season with salt and pepper. Serve on buttered toast or in ramequins.
_Mrs. Strauss_
SALADS
SUGGESTIONS FOR SALADS
To keep the salad-oil cruet clear and sweet add a tablespoonful of salt
to a quart of oil. The oil will not taste of the salt, as the latter
will not dissolve but will sink to and settle at the bottom of the
cruet.
In mixing salads the oil should be added first and thoroughly spread
before adding the other ingredients and mixing.
Salads which are very moist and cooling--particularly cucumber--should
have an extra pinch of pepper added to counteract the chilling effect
on the eater’s stomach.
Cold string-bean salad should have a double dose of vinegar, as beans
possess in great degree the nutritious and healthful food salts which
develop to perfection in acid.
Whenever it is possible pure lemon juice should be substituted for
vinegar as being far more wholesome than the latter.
Endive--the pale, cool, succulent, curly chiccory--salad should be
scalded and then chilled to make it more digestible for elderly folk,
children, or weak-digestioned invalids.
LOBSTER SALAD
Remove the meat of a lobster, reserving the creamy fat adhering to
the body shell and coral. Shred the lobster with a silver fork. Cut
the tender white part of celery into pieces the same size, allowing
one-third as much as the amount of meat. Arrange the crisp leaves
of lettuce in an oval platter with the larger green on the outer
edge decorated with the claws. Mix the meat and celery with enough
mayonnaise to moisten and heap in the centre the coral, pounded and
passed through a sieve and mixed with remaining mayonnaise. Pile this
red dressing on top and put on ice.
_Mrs. H. J. Sower_
VEGETABLE SALAD
Take cold vegetables which have been boiled, such as cauliflower,
asparagus, beans, peas, and potatoes; cut into small pieces, season
well with salt, paprika, and a little mayonnaise; serve on lettuce
leaves with mayonnaise; garnish with hard-boiled eggs; cut into
quarters and olives.
_Mrs. M. Wolff_
SARDINE SALAD
Boil one-half a dozen eggs for half hour. Take from fire and let stand
in cold water until cold. Remove shells and cut in half; remove yolks,
put into a bowl, and rub to a cream; add one-fourth teaspoonful dry
mustard, dash of cayenne, salt, and a little lemon juice and twelve
sardines scraped fine, after removing skin and bone. Mix smooth and
fill empty shells or halves of eggs. Cover sides and bottom of salad
dish with crisp lettuce leaves and lay the half eggs on top with
mayonnaise in the centre.
_Violet Sondheim_
WALNUT SALAD
With a silver fork rub a cream cheese and a tablespoonful of butter
to a paste, add salt and cayenne; if not soft enough, a little sweet
cream. Make into small flat balls; on each press the two halves of an
English walnut; lay on the white heart leaves of lettuce and put on
ice. On the instant of serving pour over French dressing and serve with
thin buttered bread which has been put in the oven and crisped.
_Edna Asch_
HERRING SALAD
Two herring; skin and soak until salt is out; take meat off the bones;
cut into small pieces, with one cold boiled potato, one pickle,
one-half onion, one small apple, and a little chopped almonds. Mix well
one tablespoonful vinegar, a little water, sugar, pepper; pour into
salad and mix well. Dressing of salad: beat the milcher with a little
pepper, vinegar, and very little sugar; chop two hard-boiled eggs, the
white and yellow separate, and a little parsley.
_Mrs. S. F. Breslauer_
OYSTER SALAD
Cook the oysters in their own liquor, allowing them to boil up but
once; then let get very cold, cut into small pieces (do not chop). Cut
up bits of celery and about one-half cup of capers; add same to the
cut-up oysters; mix all with mayonnaise. Serve on lettuce leaves with
mayonnaise spread on top; garnish with olives.
_Mrs. H. J. Sower_
OYSTERS IN GRAPE-FRUIT BASKETS
Cut grape-fruit so as to form a basket with handle on one side. Scoop
out the pulp and clip edge into points with scissors. Place eight
small oysters in each basket and cover them with a sauce made of equal
portions of lemon juice, grated horseradish, tomato catsup, and speck
mustard. Place on shaved ice on plate and serve.
_Mrs. M. Mathias_
CABBAGE SALAD
One head white cabbage chopped very fine, three hard-boiled eggs; add
two tablespoons salad oil, two teaspoons white sugar, one teaspoon salt
and one of pepper, one tablespoon made mustard, one teacup vinegar.
_Miss Ray Mayer_
COLD SLAW
Cut out core of head of cabbage and chop it quite fine. For dressing
break two eggs into small saucepan. Put into them one heaping teaspoon
salt, one heaping teaspoon sugar, one small teaspoon mustard, two
dashes of pepper. Stir this together and beat the egg a little. Add
gradually (stirring all the time) a little less than one-half cupful of
vinegar. Stir all together. Put in double boiler and let come gradually
to a boil. Stir constantly; cook until quite thick. Take from stove.
Add dash of cayenne, pepper and one scant tablespoon olive oil, one
teaspoon butter, and one and one-half tablespoon rich milk or cream.
Stir all together. Pour over two full teacups of chopped cabbage and
mix. Celery makes a nice addition when sliced thin and mixed with
cabbage. Let stand few hours before serving.
TOMATO SALAD
Strain one pint of tomato juice. Add one teaspoon salt, saltspoon
pepper, one teaspoon onion juice. To this add one-fourth box gelatine.
Put aside for half an hour to dissolve. Stir all together, put on
stove, let come to a boil, take off, and pour into small cups. Set it
in a cold place to harden. Arrange two or three small lettuce leaves
on a plate, turn the tomato jelly in the centre of the leaves, and use
French or any other dressing.
WALDORF SALAD
Sour crisp apples cut in thin slices, finely chopped celery, blend
lightly with a fine oil mayonnaise; garnish with feathery tops of
celery and scatter with halves of English walnuts.
SAUCES
EGG SAUCE
Boil two eggs from eight to ten minutes; lay in cold water. Now
chop egg very fine. Beat two heaping tablespoons of butter into one
tablespoon of flour and one teaspoon salt. When butter and flour are
well mixed pour over them a cup of boiling water. Cook two or three
minutes until flour thickens, stir in the chopped eggs, and serve.
_Mrs. Stern_
MAÎTRE D’HÔTEL SAUCE
Beat three tablespoons of butter till it creams; add the juice of a
small lemon, salt, a dash of cayenne, three tablespoons of minced
parsley. This sauce is nice with either broiled chicken or fish.
_Mrs. Jenny Lichtenstein_
HOT HORSERADISH SAUCE