break the eggs, slightly whipping them with egg whip or spoon, then add
protose. Stir to prevent sticking to bottom, also to thoroughly mix egg
with protose. Salt, scramble (soft medium, or hard), as desired. Serve
at once on hot platters.
SCRAMBLED EGGS WITH PARSLEY
Prepare as for scrambled eggs with protose, omitting protose and
substituting minced parsley.
POACHED EGGS ON TOAST
Serve poached eggs on nice light brown slices of zwieback, or fresh
toast if preferred, that has been slightly moistened, not soaked, with
hot cream, milk, or water.
POACHED EGGS
Take nice, fresh eggs, as only fresh eggs poach nicely; break them
into a pan of hot water, almost boiling. Let pan set on range so that
it will not boil; poach as desired,--soft, two minutes; medium, three
minutes; hard, five minutes. Serve on platter, garnish with watercress
or parsley. Serve while very hot.
POACHED EGGS ON GRANOSE
Heat some granose in the oven a few minutes; put a few spoonfuls on a
plate and place poached eggs on top. A small piece of butter may be
added to each egg.
_BEVERAGES_
CARAMEL-CEREAL
(A Substitute for Coffee)
For each cup of the beverage required use two tablespoonfuls of the
cereal and boil for ten to twenty minutes. Then remove to the side of
the range and let steep a few minutes. The strength and aroma of cereal
coffee are developed by long steeping.
CHOCOLATE
(Sanitas)
Grate some Sanitas chocolate, place in a saucepan, and to each two
ounces allow one cup of cold water. Let it stand until the chocolate
is soft, place over the fire, and when it boils, cook one minute. Work
it briskly with an egg beater, then serve at once, adding at the last
moment a tablespoonful of whipped cream to each cup.
It is considered an improvement by some to use two-thirds chocolate and
one-third malted nuts.
Other chocolate is not recommended, as it contains an injurious
alkaloid, which in the Sanitas brand is removed by a special process.
FRUIT NECTAR
For every eight parts of fruit juice used add one part of lemon juice
and sweeten to taste. A combination of fruit juices, as grape, cherry,
and raspberry, makes a very nice nectar, always using the lemon juice.
The nectar should be served ice cold.
STRAWBERRY SHERBET
Ripe strawberries, crushed, 4 cups.
Water, 4 cups.
Lemon, sliced very thin, 1.
Powdered sugar, 2 cups.
Mix the strawberries, water, and lemon together, and let stand in glass
or earthen jar for two hours; strain through coarse cloth and add the
powdered sugar. When sugar is dissolved strain and keep on the ice
until served.
MINT JULEP
Sugar, 1 cup.
Mint sprigs, 6.
Strawberry juice, ½ cup.
Juice of 4 lemons.
Water, 1 pint.
Boiling water, 1 cup.
Raspberry juice, ½ cup.
Ice.
Boil sugar and water twenty minutes; crush mint and pour over it one
cup boiling water. Let stand five or ten minutes, strain, and pour into
the syrup. To this add strawberry, raspberry, and lemon juices. Serve
ice cold.
FRUIT CUPS
Lemons, juice and rind, 12.
Powdered sugar, 2½ pounds.
Ice.
Ripe pineapple, 1.
Water, 2 quarts.
Put into a dish the juice of the lemons and the rind sliced very thin.
Slice the pineapple into another dish and pour over it half a pound
of the powdered sugar. Let stand overnight. In the morning strain off
the juices and add the rest of the sugar and the water. Stir till the
sugar is dissolved, then strain through a coarse cloth, and serve with
crushed ice.
LEMONADE NO. 1
The best lemonade is made from lemon syrup. Into the juice of twelve
lemons grate the rind of six. Be careful to exclude all seeds and the
inner white skin, as they impart a bitter taste. Let stand overnight.
Make thick syrup of white sugar, and when cold strain the lemon juice
into it. A tablespoonful added to a glass of water makes a perfect
lemonade.
LEMONADE NO. 2
Three lemons to a pint of water makes a strong lemonade. Sweeten to
taste.
ORANGEADE
Sugar, 1 cup.
Water, 2 cups.
Orange juice, 2 cups.
Cracked ice.
Boil sugar and water together ten minutes to make a syrup; then add the
orange juice and let it cool. When cold, pour into goblets half filled
with cracked ice.
APOLLINARIS LEMONADE
Juice of 6 lemons.
Rind of 4 lemons, sliced very thin.
Sugar, 2 cups.
Apollinaris water, ice cold, ¼ bottle.
Cracked ice.
Mix the lemon juice, rind of the lemons, and sugar together and add
Apollinaris water. Serve in goblets of cracked ice.
PINEAPPLE LEMONADE
Sugar, 1 cup.
Water, 2 cups.
Ice water, about 4 cups.
Juice of 4 lemons.
Pineapple, freshly grated, 1.
Boil the sugar and water together ten minutes, and then add lemon juice
and freshly-grated pineapple. Let this cool, then strain carefully, and
add ice-water, about four cups.
_CEREALS_
CEREALS
Grains may be considered perfect food in themselves, as they contain
all the food elements in nearly right proportions. Rice is an exception
to this, the starch being in excess.
In cooking grains in the form of porridges, they should be introduced
into rapidly salted water, beating with a batter whisk so that the
grains may be thoroughly mixed with the water and be free from lumps.
In cooking coarse grains, as cracked wheat, pearl barley, hominy, etc.,
keep them boiling, stirring occasionally until the grain does not sink
to the bottom, but hangs suspended in the water. If the inner part of a
double boiler has been used, it may now be set into the outer boiler,
which should be placed on the range where the water will boil rapidly.
Replenish the water in the outside boiler from time to time with
boiling water.
By setting the grain in boiling water, the indigestible outer portion
or cellulose is more completely broken up, and the starch granules
are more thoroughly acted upon by the water, the object being to cook
the starch and the gluten as thoroughly as possible. If the grains
are cooked in a double boiler, they will not need to be stirred after
they are set, except when cooked in a very large quantity. The cooking
should be continuous and the length of time varies according to the
varying proportion of gluten in the grain. The larger percentage of
starch, the shorter the time required in cooking. Grains combine nicely
with fruits, and may be cooked or served with either fruit or fruit
juices.
OATMEAL
Oatmeal, 1 cup.
Water, 1 quart.
Put water into a double boiler, place on the range, and when boiling
add oatmeal. Boil until it thickens and finish in double boiler. Cook
five hours.
ROLLED OATS
Rolled oats, 1½ cups.
Water, 1 quart.
Put water into a double boiler, place on the range, and when boiling
add rolled oats. Boil until it thickens and finish in double boiler.
Cook four hours.
CRACKED WHEAT
Water, 4 cups.
Salt, 1 teaspoonful.
Cracked wheat, 1 cup.
Put water into the inner double boiler, place on the range, and when
boiling add salt and cracked wheat. Boil rapidly until grains do not
sink when the dish is lifted from the range. Place in the outer boiler
and cook constantly for four or five hours.
PEARL WHEAT
Water, 4 cups.
Pearl wheat, washed, 1 cup.
Salt.
Boil water in the inner double boiler, add pearl wheat, and salt. Place
in the outer boiler and cook five or six hours.
PEARL BARLEY
Pearl barley, well washed, 1 cup.
Water, 4 cups.
Put cold water into double boiler and add pearl barley. Heat slowly and
cook about six hours.
FARINA
Milk, or water, 6 cups.
Farina, 1 cup.
Salt.
Put the milk or water in the inner part of a double boiler, place on
the range, and when boiling add salt and farina. Let it boil for two or
three minutes, stirring all the time. Then place in a double boiler and
cook one hour. If milk is used, it should first be simmered or scalded
in a double boiler, and then placed on the range and the milk will
boil almost immediately. In this way the milk will not be so liable to
scorch as if it was put on the range at first. This rule will apply to
all grains cooked with milk.
RICE (SOUTHERN STYLE)
Rice, 1 cup.
Salt, 1 teaspoonful.
Water, 6 Cups.
Butter or gravy.
Wash rice in two waters, then put into vessel with water and salt.
After boiling about ten minutes, strain off all the water except a
scant cupful. Cover the vessel and let steam fifteen minutes or more,
stirring once or twice. Serve with butter or gravy, the latter being
stirred in quickly while the rice is hot.
RICE (WESTERN STYLE)
Rice, 1 cup.
Water, 6 cups.
Salt, 1 tablespoonful.
Wash rice, put in kettle of water, salt, and boil till tender, stirring
once or twice to prevent sticking. Drain off all water through a
colander and pour over hot water sufficient to wash off the starchy
water and separate the grains. Leave in the colander and set into
another pan, so that the bottom of colander will not touch. Cover and
place in the oven a few minutes.
RICE WITH RAISINS
Washed rice, 1 cup.
Raisins, washed, seeded, ½ cup.
Salt, ½ teaspoonful.
Water, 2 cups.
Put in an enameled pan, cover, and steam one hour.
BROWNED RICE
Rice may be browned in the oven until of a yellow straw color, then
cooked as any rice, but preferably steamed. Care must be taken in
browning that it does not scorch or get too brown.
CORN MEAL MUSH
Salted water, 4 cups.
Corn meal, 1 cup.
Into the salted water stir corn meal till it begins to thicken, and
finish cooking in a double boiler. Cook three or four hours.
GRAHAM PORRIDGE
Graham flour, 1 cup.
Boiling water, salted, 3 cups.
Stir the flour into boiling water and beat till perfectly smooth; set
in a double boiler, or in another vessel containing boiling water, and
cook one hour.
GRAHAM PORRIDGE WITH DATES
Set as for plain graham porridge; after it has cooked one-half hour,
beat in the desired quantity of washed, seeded, and chopped dates; let
it cook half an hour longer, and serve.
GLUTEN-GRANOLA MUSH
Boiling milk or water, 1 quart.
Mixed gluten and granola, 1½ pints.
Cook fifteen minutes, and serve with cream.
_TOASTS_
TOASTS
Toasts are uniformly and properly regarded as a breakfast dish, and
when properly prepared are wholesome, nutritious, and appetizing, and
far more conducive to health than the fried mushes and griddle cakes
with which so many are prone to appease their appetites.
Zwieback should be used as the foundation of all toasts, although
ordinary toasted bread can be used. In toasting bread, do not expose
it to such fierce heat that the bread will be burned or singed. Singed
bread is not toasted bread. Again, the fire should be hot enough to
more than simply dry the bread. It should be toasted as far through as
possible, and should be crisp and brittle, not hard. In using zwieback
for toast it may be moistened by hot milk, if for cream, gravy, or egg
toast; or with hot salted water, if for fruit. In either case the toast
should be dipped quickly in and out again so as not to absorb too much
liquid and become mushy. Under this head a few kinds of toasts will be
given, inexpensive and otherwise. While it is not an exhaustive list,
it will include sufficient to suggest others equally good.
MILK TOAST
Milk, 6 cups.
Flour, 1 heaped teaspoonful.
Butter, 1 tablespoonful.
Toasted bread or zwieback.
Heat milk and butter in a saucepan over the fire; when boiling, add
salt and flour, moistened with a little milk. Let it boil, remove from
the fire, and dip into this slices of toasted bread or zwieback. Pour
what remains over the toast, cover, and send to the table hot.
CREAM TOAST
Cream, 6 cups.
Zwieback.
Milk.
Heat cream to boiling, dip slices of zwieback into hot milk for an
instant, place on saucer, pour hot cream over, and serve.
AMERICAN OR FRENCH TOAST
Eggs, thoroughly beaten, 3.
Salt.
Butter.
Milk, 3 cups.
Sliced bread.
Beat the eggs thoroughly and add the milk and a little salt. Slice
light bread and dip into the mixture, allowing each slice to absorb
some of the milk. Then brown on a hot, buttered griddle or thick
bottomed frying-pan. Spread with butter, and serve hot.
BOSTON CREAM TOAST
Toast two slices of bread, trim and cut in two lengthwise, making
four pieces. Place these evenly on top of one another and cut again
cornerwise, into long triangular pieces. Arrange artistically on a
platter, and serve with cream sauce.
NUN'S TOAST
Hard-boiled eggs, 6.
Flour, 1 teaspoonful.
Butter.
Hot buttered toast.
Finely-chopped onion, 1.
Milk, 2 cups.
Put the butter into a saucepan, and when it begins to bubble add the
chopped onion. Let the onion cook a little without color, then stir in
the flour. Add the milk and stir till it becomes smooth. Then put in
the eggs which have been sliced and let them get hot. Pour this mixture
over neatly trimmed slices of hot, buttered toast. Season with salt.
NUT GRAVY TOAST
Dress moistened toast with nut gravy as given under sauces.
PRUNE WHIPPED TOAST
Prune pulp, 2 cups.
Sugar, 1 tablespoonful.
Eggs, whites, 4.
Beat the whites very stiff and stir in the hot prune pulp and sugar.
Serve on slices of zwieback which have been dipped in hot water.
PRUNE TOAST
Prepare as for apricot toast, using prune marmalade.
DATE TOAST
Prepare as for prune toast, except that the dates should be steamed,
not boiled.
PROTOSE TOAST
Minced protose, 2 cups.
Eggs, 2.
Sweet cream, ½ cup.
Salt to taste.
Mix and heat thoroughly; when boiling hot spread over slices of
Toasted bread.
Dipped in hot salt water, and well buttered. Take
Hard-boiled egg, 1,
Cut in halves, remove yolk, and fill hole with
Currant jelly,
And place on top of the protose.
NUTTOLENE ON TOAST
Mince half a pound of nuttolene very fine, put in a well-oiled
saucepan, and fry over the fire till a delicate brown. Great care must
be taken to prevent scorching; shake the pan often. Make two cups
of rich cream sauce well seasoned with butter sauce, and desiccated
cocoanut. Strain this over the nuttolene, and serve a spoonful on warm
toast. This makes six large portions.
BERRY TOAST
Any canned fruit, as strawberries, blackberries, blueberries, etc., may
be used for toasts. Strain off the juice, boil, and thicken with corn
starch to the consistency of cream. Stir in the strawberries and reheat
till the berries are well heated through. Serve as other fruit toasts.
BANANA TOAST NO. 1
Peel and rub some nice bananas through a fine colander; sweeten and
beat up with a little cream, and serve on moistened toast. Serve cold.
BANANA TOAST NO. 2
Take the desired quantity of bright fruit juice, as strawberry or
cherry. Boil and thicken with corn starch. Into this slice some ripe
bananas. The juice should not be too thick, but just so that the banana
will appear suspended in the juice. Serve on moistened toast.
DATE TOAST WITH WALNUTS
Prepare same as date toast, then serve with walnut meat on each corner
and one in the center.
TOMATO TOAST
Dress moistened toast with tomato sauce, as given under sauces; or use
strained tomatoes thickened with flour or corn starch.
ASPARAGUS TOAST
Prepare as for stewed asparagus. Moisten and butter a piece of toast,
lay four or five pieces of asparagus on it, pour a spoonful of white
sauce on the bottom end of the stalks, and serve.
APPLE TOAST
Fresh stewed apples, rubbed through a colander and sweetened, make a
nice dressing. The apples may be flavored with lemon, or mixed with
grape or cranberry sauce. When the apples are put in the colander, the
liquid may be poured into a saucepan and boiled into a syrup, and the
toast moistened with this. Serve a spoonful or two of the apple sauce
over all.
APRICOT TOAST
In making apricot marmalade, save the juice by itself and boil it down
into a syrup. Moisten the toast, pour over some of the syrup, and some
of the marmalade over all.
_BAKERY AND BREAKFAST DISHES_
BAKERY AND BREAKFAST DISHES
Thin batters are about the consistency of thin cream. Thick batters are
like cream. Still thicker batters, which may be poured in a continuous
stream, are called pour batters. Any batter is a pour batter until it
is made so stiff that it breaks or drops in the pouring, when it is
called a drop batter. It will remain a batter until too stiff to be
beaten, when it becomes a dough.
Doughs, like batters, are of varying degrees of thickness, ranging from
those just stiff enough to be handled to those which may be rolled thin
as paper. Generally speaking, one full measure of flour to one scant
measure of liquid makes a pour batter. Two full measures of flour make
a drop batter; and three full measures make a dough; although, for
various reasons, these proportions are subject to many modifications.
If the ingredients in batters were simply mixed and cooked slowly,
the resulting substances would be hard and compact, unfit for human
digestion. Hence, to obviate this, and to make them light and porous,
we must resort to other processes. This is accomplished by means of
the expansion of incorporated air, by the generation of gas within the
mixture, or by a combination of both methods, supplemented by quick
cooking before the gas has a chance to escape.
Air at seventy degrees expands to about three times its volume when
exposed to the temperature of a hot oven. Consequently, as a mixture
heats in cooking, incorporated air expands, giving the desired
lightness. Air is incorporated or enclosed in batters by beating the
mixture thoroughly, as in making whole-wheat gems; by adding eggs to
the beaten mixture, as in popovers; and by the gas obtained by the
union of an acid with an alkaline carbonate, as in the use of baking
powders. In batters made light by the admixture of air, one must
exercise care in beating to actually incorporate and retain the air.
When eggs are added to the mixture, the glutinous consistency of the
albumin they contain assists in retaining the entangled air.
GEMS OR PUFFS (PLAIN)
Milk, 1 cup.
Salt.
Cooking oil, 1 tablespoonful, if desired.
Egg, 1.
Sifted flour, about 2 cups.
Break the egg into the milk, add salt, and beat thoroughly. Beat into
this enough sifted flour to make a batter that will pile slightly when
poured in a thick stream. Bake in hot greased gem irons in a brisk
oven. A tablespoonful of cooking oil may be added to the milk if a
richer batter is desired.
CORN GEMS
Make same as plain gems, but use one-fourth corn meal and a little
sugar.
WHOLE-WHEAT AND GRAHAM GEMS
Use one-fourth to one-third whole wheat or graham flour.
GRANOSE PUFFS
Eggs, 4.
Ground cinnamon, 1 teaspoonful.
Salt.
Sugar, ¼ cup.
Granose flakes, 4 cups.
Beat the yolks of the eggs with the sugar until light, then add the
cinnamon and salt. Beat again, then add two cups granose flakes. Mix
thoroughly and add half of the stiffly-beaten whitest of the eggs, then
two more cups granose flakes, and lastly the rest of the whites. Drop
in round gem irons, filling them heaping full, and bake a light brown.
They may be iced and a little shredded cocoanut sprinkled on top.
VEGETARIAN HOT CAKES
Bread crumbs, 4 cups.
Flour, 1 cup.
Salt, 1 teaspoonful.
Sugar as desired.
Mix all together thoroughly, and add sufficient
Milk heated at 140° or 150°,
To make a thick pour batter. To this add the
Yolks of 5 eggs.
Beat up thoroughly and add the
Stiffly-beaten whites.
Bake on soapstone griddle. Be careful not to have the milk scalding
hot, as it renders cakes soft and sticky.
GREEN CORN GRIDDLE CAKES
Corn, 1 quart, cut from the ear.
Butter, 2 tablespoonfuls.
White corn meal, 3 tablespoonfuls.
Salt, ¼ teaspoonful.
Milk, 1 cup.
Eggs, 4.
Flour, ½ cup.
Mix thoroughly and bake on soapstone griddle.
BAKED CORN PIE
Sweet corn, 1 can.
Milk, 2 cups.
Salt, 1 teaspoonful.
Butter, 2 tablespoonfuls.
Eggs, 2.
Warm the butter and stir through the corn; beat the eggs with the milk,
add the salt, and mix with the butter and the corn. Turn into a pan and
bake until set. Should be light brown.
POPOVERS
Flour, 2 cups.
Milk, 1¾ cups.
Butter.
Salt, ½ level teaspoonful.
Eggs, 3.
Mix the salt and flour, pour on slowly half the milk to make a smooth
batter; add the eggs, one at a time, beating well, and gradually the
remaining milk. Beat vigorously for a few minutes, then turn at once
into hot well-buttered gem-pans, filling them about half full. Bake in
rather hot oven from twenty to thirty minutes.
CORN BREAD WITHOUT BAKING POWDER NO. 1
Corn meal, 2 cups.
Eggs, 4.
Salt.
Boiling milk, 3 cups.
Butter, size of egg.
Put the meal into the mixing bowl, make hollow in the center, put in
butter and salt, and pour the hot milk over all, and stir well. Let
cool, and if too stiff, add a little more cold milk. Break the eggs and
separate them; add the yolks to the meal and beat five minutes. Beat
the whites and add them to the batter. Oil a baking-pan, make it hot,
and turn in the batter. Bake in a quick oven thirty minutes.
HOE CAKE
Corn meal, 4 cups.
Water, or milk.
Melted butter, 1 tablespoonful.
Salt and sugar as desired.
Sift corn meal with a little salt, and sugar if desired; scald with
sufficient water or milk to make a stiff batter, but soft enough to
spread easily with a knife. A tablespoonful of melted butter may be
added if desired. Spread on a baking-sheet or pan about one-half inch
thick or less and bake slowly till crisp clear through.
If the cake bakes fast on the bottom, it may be turned over so that
both sides may be evenly baked.
CORN BREAD WITHOUT BAKING POWDER NO. 2
Corn meal, 2 cups.
Flour, 1 cup.
Salt, 1 teaspoonful.
Sugar, ¼ cup.
Mix and add
Boiling water.
sufficient to make stiff dough; let cool, then stir in
Butter, 1 tablespoonful.
Beaten yolks, 6.
and lastly the
Stiffly-beaten whites, 6.
CORN BREAD NO. 3
Sponge, 3 cups.
Butter, 1 rounded tablespoonful.
Mixture, 2 parts corn meal to 1 part flour.
Eggs, 2.
Sugar, 3 heaped tablespoonfuls.
Take three cups of the sponge as set for making wheat bread, measured
when light, ready to mix up stiff. Add sugar, eggs, and butter. To this
add a mixture of two-thirds corn meal and one-third flour until it is
as stiff as will stir conveniently (if made too stiff, the bread will
be dry; if not stiff enough, it will be sticky). Put about half an inch
deep in greased pans, and let rise till nearly an inch deep and bake in
a moderate oven. It may be in deeper loaves, but they are not likely to
be so satisfactory.
GEORGIA PONES
Southern corn meal, 2 cups.
Sugar, 1 tablespoonful.
Salt, ½ teaspoonful.
Boiling milk or cream.
Sift meal with sugar and salt. Pour over this enough boiling milk or
cream to make a stiff drop batter. Stir constantly, that the meal may
not lump. When perfectly smooth, drop in large spoonfuls on a cold
buttered baking-sheet and bake in a brisk oven. The pones should be
browned on top.
BOSTON BROWN BREAD
Yellow corn meal, 1 cup.
White flour, ¾ cup.
Salt, 1 teaspoonful.
Eggs, 4.
Graham flour, 1 cup.
New Orleans molasses (good), ¾ cup.
Milk, about 3 cups.
Mix meal, flour, molasses, and milk; separate eggs and mix yolks with
other ingredients. Beat whites very stiff and fold into mixture, which
should not be thick. Put this in the tin dish immediately and steam for
three or four hours.
_PUDDINGS_
LEMON-APPLE
Tart apples, 6.
Sugar, 1 cup.
Lemon, 1.
Pare the apples and remove the core, being careful not to break the
apple. Put into a granite or enameled baking-pan of suitable size. Fill
the hole made by removing the cores, with the sugar; moisten the sugar
with the lemon juice and sprinkle a little of the grated rind on each
apple. Pour sufficient water into the pan to half cover the apples.
Cover and bake until clear.
FARINA MOLD
Milk, 1 quart.
Sugar, ⅓ cup.
Farina, ½ cup.
Salt.
Put the milk into double boiler; when scalding hot, set the inner
boiler on range until the milk boils; then stir in the farina, sugar,
and salt. Let boil till the farina is set, then set back in outer
boiler and cook one hour. Turn into molds previously oiled or dipped
into cold water. May be served with cream sweetened and flavored, or
with fruit juice.
BROWN BETTY
Chopped apples, 2 cups.
Bread crumbs, 1 cup.
Butter, ½ cup.
Chopped raisins, 1 cup.
Raisin or prune juice, 1 cup.
Fill a pudding dish with alternate layers of the fruit, crumbs, and
butter,--fruit first, finishing bread crumbs on top. Pour over the
fruit juice. Set the dish in a pan of hot water; cover and bake in
a moderate oven for nearly an hour; then remove the cover and brown
lightly. Serve with sweetened cream or lemon sauce.
STRAWBERRY SHORT CAKE
Cream, 1 cup.
Flour to make a medium soft dough.
Salt.
Yeast, 1 tablespoonful.