several changes of cold water until water is clear, and cook until soft,
but not soft enough to mash between the fingers. Let it drip, cool and
drip again. Add it to one-quarter pound of melted butter, not browned,
season with salt and pepper. Mix thoroughly; bake in covered dish for
twenty minutes.
~RICE IN TOMATOES~--Cook some rice in boiling salted water until tender
and season highly with pepper. Cut a small slice from the top of each
ripe tomato, take out the seeds, fill with the seasoned rice, put a bit
of butter on each, set in the oven and bake until the tomato is tender.
~RICE SERVED IN ITALIAN STYLE WITH MUSHROOM SAUCE~--Steam or boil
one-half pound of rice until done, then drain. Remove meat from mushroom
sauce. Drop rice into mushroom sauce and cook about five minutes. Pour
on platter and sprinkle heavy with grated cheese.
~SCALLOPED TOMATOES~--Drain a half can of tomatoes from some of their
liquor and season with salt, pepper, a few drops of onion juice and one
teaspoonful sugar. Cover the bottom of a small buttered baking dish with
buttered cracker crumbs, cover with tomatoes and sprinkle the top
thickly with buttered crumbs. Bake in a hot oven. Buttered cracker
crumbs are made by simply rolling common crackers with a rolling pin and
allowing one-third cupful of melted butter to each cupful of crumbs.
This recipe takes about one and one-third cupfuls of crumbs.
~SPAGHETTI A L'ITALIENNE~--Let it cook until the water nearly boils away
and it is very soft. The imported spaghetti is so firm that it may be
cooked a long time without losing its shape. When the water has boiled
out, watch it and remove the cover so it will dry off. Then draw the
mass to one side and put in a large lump of butter, perhaps a
tablespoon, and let it melt, then stir in until the butter is absorbed,
and pour on one cup of the strained juice from canned tomatoes. Season
with salt and paprika, and let it stew until the spaghetti has absorbed
the tomato. The spaghetti, if cooked until soft, will thicken the tomato
sufficiently and it is less work than to make a tomato sauce. Turn out
and serve as an entree, or a main dish for luncheon and pass grated sap
sago or other cheese to those who prefer it. When you have any stock
like chicken or veal, add that with the tomato or alone if you prefer
and scant the butter.
~STUFFED CABBAGE~--Cut the stalk out of two or more young cabbages and
fill with a stuffing made from cooked veal, chopped or ground very fine,
seasoned well with salt and pepper, and mixed with the beaten yolk of an
egg. Tie a strip of cheese cloth round each cabbage, or if small, twine
will hold each together. Put into a kettle with boiling water to cover
and cook until tender. Drain, unbind and serve hot.
~STUFFED EGG PLANT~--Wash a large egg plant, cut in halves the long way
and scoop the inside out with a teaspoon, leaving each shell quite
empty, but unbroken. Cook the inside portion in one-half cup of water,
then press through a strainer and mix with one-half cup of bread crumbs,
one rounding tablespoon of butter and season with salt and pepper. The
shells should lie in salt and water after scraping, and when ready to
fill them wipe them dry and pack the filling. Scatter fine crumbs over
the top, dot with butter and bake twenty minutes.
~STUFFED POTATOES~--Select smooth, even sized potatoes and bake until
done. Remove one end, carefully scrape out the center of each mash and
season with salt and butter, add a generous portion of nut meat and fill
the shells with the mixture. Cover with the piece that was cut off, wrap
each potato in tissue paper and serve.
~CORN STEWED WITH CREAM~--Select a half dozen ears of Indian corn,
remove the silks and outer husks, place them in a saucepan and cover
with water. Cook, drain, and cut the corn off the cobs with a sharp
knife, being very careful that none of the cob adheres to the corn.
Place in a stewpan with one cup of hot bechamel sauce, one-half
breakfast-cupful of cream and about one-quarter of an ounce of butter.
Season with pepper and salt and a little grated nutmeg. Cook gently on a
stove for five minutes, place in a hot dish and serve.
SAUCES
~CUCUMBER SAUCE~--Pare two good sized cucumbers and cut a generous piece
from the stem end. Grate on a coarse grater and drain through cheese
cloth for half an hour. Season the pulp with salt, pepper and vinegar to
suit the taste. Serve with broiled, baked or fried fish.
~GHERKIN SAUCE~--Put a sprig of thyme, a bay-leaf, a clove of garlic,
two finely chopped shallots, and a cayenne pepper, and salt into a
saucepan, with one breakfast cup of vinegar. Place pan on fire and when
contents have boiled for thirty minutes, add a breakfast cup of stock or
good broth. Strain it through a fine hair sieve and stir in one and
one-half ounces of liquefied butter mixed with a little flour to thicken
it. Place it back in the saucepan and when it boils stir in it a
teaspoonful or so of parsley very finely chopped, two or three ounces of
pickle gherkins, and a little salt if required.
~GIBLET SAUCE~--Put the giblets from any bird in the saucepan with
sufficient stock or water to cover them and boil for three hours, adding
an onion and a few peppercorns while cooking. Take them out, and when
they are quite tender strain the liquor into another pan and chop up the
gizzards, livers, and other parts into small pieces. Take a little of
the thickening left at the bottom of the pan in which a chicken or goose
has been braised, and after the fat has been taken off, mix it with the
giblet liquor and boil until dissolved. Strain the sauce, put in the
pieces of giblet, and serve hot.
~GOOSEBERRY SAUCE~--Pick one pound of green gooseberries and put them
into a saucepan with sufficient water to keep them from burning, when
soft mash them, grate in a little nutmeg and sweeten to taste with moist
sugar. This sauce may be served with roast pork or goose instead of
apple sauce. It may also be served with boiled mackerel. A small piece
of butter will make the sauce richer.
~HALF-GLAZE SAUCE~--Put one pint of clear concentrated veal gravy in a
saucepan, mix it with two wine-glassfuls of Madeira, a bunch of sweet
herbs, and set both over the fire until boiling. Mix two tablespoonfuls
of potato flour to a smooth paste with a little cold water, then mix it
with the broth and stir until thick. Move the pan to the side of the
fire and let the sauce boil gently until reduced to two-thirds of its
original quantity. Skim it well, pass it through a silk sieve, and it is
ready for use.
~HAM SAUCE~--After a ham is nearly all used up pick the small quantity
of meat still remaining, from the bone, scrape away the uneatable parts
and trim off any rusty bits from the meat, chop the bone very small and
beat the meat almost to a paste. Put the broken bones and meat together
into a saucepan over a slow fire, pour over them one-quarter pint of
broth, and stir about one-quarter of an hour, add to it a few sweet
herbs, a seasoning of pepper and one-half pint of good beef stock. Cover
the saucepan and stir very gently until well flavored with herbs, then
strain it. A little of this added to any gravy is an improvement.
~HORSERADISH SAUCE~--Place in a basin one tablespoonful of moist sugar,
one tablespoonful of ground mustard, one teacupful of grated
horseradish, and one teaspoonful of turmeric, season with pepper and
salt and mix the ingredients with a teacupful of vinegar or olive oil.
When quite smooth, turn the sauce into a sauceboat, and it is ready to
be served.
~LEMON BUTTER~--Cream four level tablespoons of butter and add gradually
one tablespoon of lemon juice mixing thoroughly.
~LEMON SAUCE FOR FISH~--Squeeze and strain the juice of a large lemon
into a lined saucepan, put in with it one-fourth pound butter and
pepper, and salt to taste. Beat it over the fire until thick and hot,
but do not allow to boil. When done mix with sauce the beaten yolks of
two eggs. It is then ready to be served.
~LOBSTER BUTTER~--Take the head and spawn of some hen lobsters, put them
in a mortar and pound, add an equal quantity of fresh butter, and pound
both together, being sure they are thoroughly mixed. Pass this through a
fine hair sieve, and the butter is then ready for use. It is very nice
for garnishing or for making sandwiches.
~MAITRE D'HOTEL BUTTER~--Cream one-fourth cup of butter. Add one-half
teaspoon salt, a dash of pepper and a tablespoon of fine chopped
parsley, then, very slowly to avoid curdling, a tablespoon of lemon
juice. This sauce is appropriate for beefsteak and boiled fish.
~SAUCE A LA METCALF~--Put two or three tablespoonfuls of butter in a
saucepan, and when it melts add about a tablespoonful of Liebig's
Extract of Beef; season and gradually stir in about a cupful of cream.
After taking off, add a wine-glassful of Sherry or Madeira.
~PARSLEY AND LEMON SAUCE~--Squeeze the juice from a lemon, remove the
pips, and mince fine the pulp and rind. Wash a good handful of parsley,
and shake it as dry as possible, and chop it, throwing away the stalks.
Put one ounce of butter and one tablespoonful of flour into a saucepan,
and stir over fire until well mixed. Then put in the parsley and minced
lemon, and pour in as much clear stock as will be required to make the
sauce. Season with a small quantity of pounded mace, and stir the whole
over the fire a few minutes. Beat the yolks of two eggs with two
tablespoonfuls of cold stock, and move the sauce to the side of the
fire, and when it has cooled a little, stir in the eggs. Stir the sauce
for two minutes on the side of the fire, and it will be ready for
serving.
~POIVRADE SAUCE~--Put in a stewpan six scallions, a little thyme, a good
bunch of parsley, two bay-leaves, a dessert-spoonful of white pepper,
two tablespoons of vinegar and two ounces of butter, and let all stew
together until nearly all the liquor has evaporated; add one teacupful
of stock, two teacupfuls of Spanish sauce. Boil this until reduced to
one-half, then serve.
~ROYAL SAUCE~--Put four ounces of fresh butter and the yolks of two
fresh eggs into a saucepan and stir them over the fire until the yolks
begin to thicken, but do not allow them to cook hard. Take sauce off the
fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two
tablespoons of Indian soy, one finely chopped green gherkin, one small
pinch of cayenne pepper, and a small quantity of salt. When well
incorporated keep sauce in a cold place. When cold serve with fish.
~SAUCE FOR FISH~--Simmer two cups of milk with a slice of onion, a slice
of carrot cut in bits, a sprig of parsley and a bit of bay-leaf for a
few minutes. Strain onto one-quarter cup of butter rubbed smooth with
the same flour. Cook five minutes and season with a level teaspoon of
salt and a saltspoon of pepper.
~SAUCE MAYONNAISE~--Place in an earthen bowl a couple of fresh egg yolks
and one-half teaspoonful of ground English mustard, half pinch of salt,
one-half saltspoonful red pepper, and stir well for about three minutes
without stopping, then pour in, one drop at a time, one and one-half
cupfuls of best olive oil, and should it become too thick, add a little
at a time some good vinegar, stirring constantly.
~SAUCE TARTARE~--Use one-half level teaspoon of salt and mustard, one
teaspoon of powdered sugar, and a few grains of cayenne beaten
vigorously with the yolks of two eggs. Add one-half cup of olive oil
slowly and dilute as needed with one and one-half tablespoon of vinegar.
Add one-quarter cup of chopped pickles, capers and olives mixed.
~TARTAR SAUCE~--Mix one tablespoon of vinegar, one teaspoon of lemon
juice, a saltspoon of salt, a tablespoon of any good catsup and heat
over hot water. Heat one-third cup of butter in a small saucepan until
it begins to brown, then strain onto the other ingredients and pour over
the fish on the platter.
~SHRIMP SAUCE~--Pour one pint of poivrade sauce and butter sauce into a
saucepan and boil until somewhat reduced. Thicken the sauce with two
ounces of lobster butter. Pick one and one-half pints of shrimps, put
them into the sauce with a small quantity of lemon juice, stir the sauce
by the side of the fire for a few minutes, then serve it.
~SAUCE FOR FRIED PIKE~--Peel and chop very fine one small onion, one
green pepper, half a peeled clove, and garlic. Season with salt, red
pepper and half a wine-glassful of good white wine. Boil about two
minutes and add a gill of tomato sauce and a small tomato cut in dice
shaped pieces. Cook about ten minutes.
ROLLS, BREAD AND MUFFINS
~BREAKFAST ROLLS~--Sift a quart of flour and stir into it a saltspoonful
of sugar, a cup of warm milk, two tablespoonfuls of melted shortening
and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in
a little warm milk and beat in last of all. Set the dough in a bowl to
rise until morning. Early in the morning make lightly and quickly into
rolls and set to rise near the range for twenty minutes.
~EGG ROLLS~--Two cups flour, one level teaspoon salt, two level
teaspoons baking powder, two level tablespoons lard, two level
tablespoons butter, one egg, one-half cup milk. Sift together the flour,
salt, and baking powder, work in the shortening with the fingers.
Add the egg well beaten and mixed with the milk. Mix well, toss onto a
floured board and knead lightly. Roll out and cut in two-inch squares.
Place a half-inch apart in a buttered pan. Gash the center of each with
a sharp knife. Brush over with sugar and water, and bake fifteen minutes
in a hot oven.
~EXCELLENT TEA ROLLS~--Scald one cup of milk and turn into the mixing
bowl. When nearly cool add a whole yeast cake and beat in one and a half
cups of flour. Cover and let rise. Add one-quarter cup of sugar, one
level teaspoon of salt, two beaten eggs, and one-third cup of butter.
Add flour enough to make a dough that can be kneaded. Cover and let
rise. Roll out one-half inch thick, cut in rounds, brush one-half each
with melted butter, fold and press together. Set close together in the
pan, cover with a cloth, let rise, and bake.
~LIGHT LUNCHEON ROLLS~--Heat one cup of milk to the scalding point in a
double boiler, add one rounding tablespoon of butter, one level
tablespoon of sugar, and one level teaspoon of salt. Stir and set into
cold water until lukewarm, then add one yeast cake dissolved in
one-quarter cup of lukewarm water, and two cups of flour. Beat hard for
two or three minutes, cover, and let rise until very light. Add flour
to make a dough that can be kneaded and let rise again. Knead, shape
into small rolls. Set them close together in a buttered baking pan, let
rise light, and bake in a quick oven.
~A PAN OF ROLLS~--Scald one pint of milk and add one rounding tablespoon
of lard. Mix in one quart of sifted bread flour, one-quarter cup of
sugar, a saltspoon of salt and one-half yeast cake dissolved in one-half
cup of lukewarm water. Cover and let rise over night. In the morning
roll half an inch thick cut into rounds, spread a little soft butter on
one-half of each, fold over and press together. Let rise until light and
bake in a quick oven. Rolls may be raised lighter than a loaf of bread
because the rising is checked as soon as they are put into the oven.
~RAISED GRAHAM ROLLS~--Scald two cups of milk and melt in it two level
tablespoons of butter and one-half level teaspoon of salt. When cool add
two tablespoons of molasses and one-half yeast cake dissolved in a
little warm water. Add white flour to make a thin batter, beat until
smooth and set in a warm place until light. When well risen stir in
whole meal to make a dough just stiff enough to knead. Knead until
elastic then place it in the original bulk. Flour the board and turn the
risen dough out carefully, pat out one inch thick with the rolling pin
and make into small rolls. Place these rolls close together in the pan,
brush over with milk and let rise until very light. Bake in a quick
oven.
~RYE BREAKFAST CAKES~--Beat the egg light, add one-half cup of sugar,
two cups of milk, a saltspoon of salt, one and one-half cups of rye
meal, one and one-half cups of flour and three level teaspoons of baking
powder. Bake in a hot greased gem pan.
~BREAKFAST CAKES~--Sift one cup of corn meal, one-quarter teaspoon of
salt and two level teaspoons of sugar together, stir in one cup of thick
sour milk, one-half tablespoonful melted butter, one well beaten egg and
one-half teaspoon of soda, measured level. Beat hard and bake in gem
pans in a quick oven.
~SCOTCH OAT CAKES~--Can be either fried on a griddle or broiled over a
fire. The meal for this purpose should be ground fine. Put a quart of
the meal in a baking dish with a teaspoonful of salt. Pour in little by
little just enough cold water to make a dough and roll out quickly
before it hardens into a circular sheet about a quarter of an inch
thick. Cut into four cakes and bake slowly for about twenty minutes on
an iron griddle. Do not turn but toast after they are cooked.
~SCOTCH SCONES~--Two cups flour, four level teaspoons baking powder, two
level tablespoons sugar, one level teaspoon salt, three level
tablespoons butter, one whole egg or two yolks, one cup buttermilk. Sift
together the flour, baking powder, sugar and salt, and work in the
butter with the fingers, then add the buttermilk and egg well beaten.
Mix well, turn onto floured board and knead slightly. Roll out one-half
inch thick. Cut with small biscuit cutter and cook on a hot griddle,
turning once.
~LOG CABIN TOAST FOR BREAKFAST~--This is made up of long strips of bread
cut to the thinness of afternoon tea sandwiches, then toasted a delicate
brown. All are lightly buttered and piled on a hot plate log cabin
fashion.
~OLD FASHION RUSKS~--At night make a sponge as for bread with two cups
of scalded milk, a teaspoon of salt, yeast and flour. In the morning put
half a cup of butter into two cups of milk and heat until the butter is
barely melted, add this to the sponge, one cup of sugar and three beaten
eggs. Add flour to make a dough that can be kneaded. Let rise very
light. Roll out one and one-half inches thick, cut in round cakes, let
rise and bake a deep yellow color.
~WAFFLES SOUTHERN STYLE~--One pint of flour, one pint buttermilk, one
egg, half teaspoon soda dissolved in little water, one teaspoon sugar,
one teaspoon salt, one teaspoon baking powder, one tablespoon cornmeal,
one tablespoon melted butter. Mix as any other batter cake or waffles.
~WHOLE WHEAT POPOVERS~--Put two-thirds cup of whole wheat meal, one and
two-thirds cup of white flour, and one-half level teaspoon of salt into
a sifter and sift three times. Pour two cups of milk on slowly and stir
until smooth. Beat two eggs five minutes, add to the first mixture, and
beat again for two minutes. Turn into hot greased iron gem pans and bake
half an hour in a rather quick oven.
~BERRY MUFFINS~--Mix two cups sifted flour, one-half teaspoon salt and
two rounded teaspoons baking powder. Cream one-quarter cup of butter
with one-half cup sugar, add well beaten yolk of one egg, one cup milk,
the flour mixture and white of egg beaten stiff. Stir in carefully one
heaped cup blueberries which have been picked over, rinsed, dried and
rolled in flour. Bake in muffin pans twenty minutes.
~BUTTERMILK MUFFINS~--Sift four cups of flour, one-quarter cup of
cornmeal, and one level teaspoon each of salt and soda three times. Beat
two eggs well, add a level tablespoon of sugar, four cups of buttermilk,
the dry ingredients, and beat hard for two minutes. Bake in muffin rings
or hot greased gem pans. One-half the recipe will be enough for a small
family.
~ENGLISH MUFFINS~--One pint milk, two level tablespoons shortening
(butter or lard), two level teaspoons sugar, one level teaspoon salt,
one yeast cake dissolved in one-fourth cup lukewarm water, flour. Scald
the milk and add the shortening, sugar, and salt. When lukewarm add the
yeast and sufficient flour to make a good batter. Here one's judgment
must be used. Beat well and let rise until double in bulk. Warm and
butter a griddle and place on it buttered muffin rings. Fill not quite
half full of the batter, cover and cook slowly until double, then heat
the griddle quickly and cook for about ten minutes, browning nicely
underneath. Then turn them and brown the other side. When cool split,
toast and butter.
~GRAHAM MUFFINS~--Heat to the boiling point two cups of milk, add a
tablespoon of butter and stir until melted. Sift two cups of whole wheat
flour, one-half cup of white flour, two teaspoons of baking powder. Pour
on the milk and butter, beat, add the yolks of two eggs well beaten,
then the stiffly beaten whites. Bake in hot greased gem pans.
~HOMINY MUFFINS~--Sift twice together one and one-half cups of flour,
three level teaspoons of baking powder, one level tablespoon of sugar,
and a saltspoon of salt. To one cup of boiled hominy add two tablespoons
of melted butter and one cup of milk. Add to the dry ingredients and
beat, then add two well beaten eggs. Pour the batter into hot greased
gem pans and bake.
~MUFFINS~--Sift a saltspoon of salt, two level teaspoons of baking
powder, and two cups of flour together. Beat the yolks of two eggs, add
one cup of milk, two tablespoons of melted butter, and the dry
ingredients. Beat, add lightly the stiffly beaten whites of two eggs,
fill hot buttered gem pans two-thirds full, and bake in a hot oven.
~QUICK MUFFINS IN RINGS~--Beat two eggs, yolks and whites separately.
Add to the yolks two cups of milk, one level teaspoon of salt, one
tablespoon of melted butter and two cups of flour in which two level
teaspoons of baking powder have been sifted, and last the stiffly beaten
whites of the eggs. When well mixed bake in greased muffin rings on a
hot griddle. Turn over when risen and set, as both sides must be
browned.
~BOILED RICE MUFFINS~--To make muffins with cooked rice, sift two and
one-quarter cups of flour twice with five level teaspoons of baking
powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put
in one well beaten egg, half a cup of milk, and three-quarters cup of
boiled rice mixed with another half cup of milk, and two tablespoons of
melted butter. Beat well, pour into hot gem pans and bake.
~BOSTON BROWN BREAD~--To make one loaf sift together one cup of
cornmeal, one cup rye meal, and one cup of graham flour, with
three-quarters cup of molasses and one and three-quarters cup sweet
milk. Add one-half teaspoonful of soda dissolved in warm water. Turn
into a well buttered mold which may be a five-pound lard pail, if no
other mold is handy. Set on something that will keep mold from bottom of
kettle and turn enough boiling water to come half way up on the mold.
Cover the kettle and keep the kettle boiling steadily for three and
one-half hours. If water boils away add enough boiling water to keep the
same amount of water in kettle. Put in molds and cut when cool.
~CRISP WHITE CORNCAKE~--Two cups scalded milk, one cup white cornmeal,
two level teaspoons salt. Mix the salt and cornmeal and add gradually
the hot milk. When well mixed, pour into a buttered dripping pan and
bake in a moderate oven until crisp. Serve cut in squares. The mixture
should not be more than one-fourth inch deep when poured into pan.
~CROUTONS~--Croutons made coarsely are no addition to a soup. For the
best sort, cut out stale bread into half-inch slices, spread with
butter, then trim away the crust. Cut into small cubes, put into a pan
and set in a hot oven. If the croutons incline to brown unevenly shake
the pan.
~EGG BREAD~--One pint of boiling water, half pint white cornmeal to
teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk,
bake in a moderate oven.
~GRAHAM BREAD~--Put one cup of scalded and cooled milk, one cup of
water, two cups of flour and one-half yeast cake dissolved in one cup of
lukewarm water into a bowl and let rise over night. In the morning add a
level teaspoon of salt, two rounding cups of graham flour and one-half
cup sugar. Beat well, put into two pans and let rise until light and
bake one hour.
~NUT BREAD~--One and one-half cups of white flour, two cups of graham
flour, one-half cup of cornmeal, one-half cup of brown sugar and
molasses, one pint of sweet milk, one cup of chopped walnuts, two
teaspoons of baking powder, one-half teaspoon of salt. Bake in a long
pan for three-quarters of an hour.