buttered pudding dish put a layer of cooked and sweetened tapioca, then
a layer of peaches, fresh or canned. Next add another layer of tapioca,
then more peaches, and so on until the dish is full. Flavor with lemon
and sprinkle three-fourths of a cup of sugar over all, then bake in a
very hot oven until a light brown.
~RASPBERRY DUMPLINGS~--Wash one cup of rice and put into the double
boiler. Pour over it two cups of boiling water, add one-half teaspoon of
salt and two tablespoons of sugar and cook thirty minutes or until soft.
Have some small pudding cloths about twelve inches square, wring them
out of hot water and lay them over a small half pint bowl. Spread the
rice one-third of an inch thick over the cloth, and fill the center with
fresh raspberries. Draw the cloth around until the rice covers the
berries and they are good round shape. Tie the ends of the cloth firmly,
drop them into boiling water and cook twenty minutes. Remove the cloth
and serve with lemon sauce.
~SPOON PUDDING~--Cream one tablespoonful butter with two tablespoonfuls
sugar. Add two tablespoonfuls flour, pinch of salt, one tablespoonful
cornstarch, beaten yolk of one egg and tablespoonful of cream. Beat
well, and lastly add beaten white of egg and one teaspoonful baking
powder. Pour over berries and steam forty minutes. Serve with whipped
cream.
~SQUASH PUDDING~--One pint of finely mashed cooked squash, one cup of
sugar, one teaspoon of ground cinnamon, a little salt, the juice and
grated rind of one lemon, add slowly one quart of boiling milk, stirring
well, and when a little cooled, add five well beaten eggs. Bake in a
pudding dish set in a pan of hot water, in a moderate oven, until firm
in the center. Serve with cream.
~STEAMED BERRY PUDDING~--Sift two cups of flour with four teaspoons of
baking powder, rub in a rounding tablespoon of butter, add two beaten
eggs, one cup of milk, one-half cup of sugar, and last two cups of
blueberries. The berries should be rinsed in cold water, shaken in a
cheese cloth until dry and then roiled in flour before adding. Pour into
a pudding mold, and steam one and one-quarter hours. Serve with liquid
sauce.
~STEAMED PUDDING~--Beat one-half cup of butter with one cup of sugar to
a cream, add two beaten eggs and cup of flour sifted with one teaspoon
each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of
sour milk. Add one cup of chopped and seeded raisins and one-half cup of
chopped dates. Steam two hours and serve with whipped cream.
~TAPIOCA MERINGUE~--Soak one-half cup granulated tapioca in a pint of
cold water for half an hour. Cook slowly twenty minutes until
transparent. If too thick, add a little more boiling water. Boil one
quart of milk in a farina kettle with a pinch of salt and the yellow
rind of half lemon. Beat the yolks of four eggs with a cup of sugar, add
slowly to the milk, stirring until smooth and creamy, but do not allow
it to boil. When thickened, remove from the fire, add a teaspoonful
flavoring and blend thoroughly. Whip the whites of the eggs to a stiff
froth with three tablespoonfuls powdered sugar and a teaspoonful
flavoring, spread over the top of the pudding which should have been
poured in the serving dish and set in a coolish oven to puff and color a
golden yellow.
~TAPIOCA PUDDING~--Cover one cup of the flake tapioca with cold water
and let it stand two hours. Stir occasionally with a fork to separate
the lumps. Put in a farina kettle with a pint and a half water.
Slice three tart apples and put in with the tapioca, together with sugar
to sweeten to taste. Stir all together and cook until the apples are
soft and the tapioca clear. Serve hot or cold. Peaches may be used in
place of the apple. Serve with cream.
~TAPIOCA SOUFFLE~--Soak three tablespoonfuls pearl tapioca in water to
cover for three or four hours. Then add a quart of milk and cook until
the tapioca is perfectly clear and the milk thickened. It will take
about twenty minutes, and unless you use the farina kettle, must be
stirred constantly. Add the yolks of four eggs beaten with two-thirds
cup sugar and cook two or three minutes, stirring steadily. Whip the
whites of four eggs to a stiff froth, fold through the cooked cream, and
take directly from the fire. Flavor with lemon or vanilla and bake in a
moderate oven for twenty-five minutes. Chill and serve. This may also be
served as a pudding without the final baking.
~WHOLE WHEAT PUDDING~--Put one cup of milk, one-half cup of molasses,
two cups of graham or whole wheat flour, one cup of chopped raisins and
half a saltspoon of salt into a bowl and add one level teaspoon of soda,
dissolved in a tablespoon of warm water, beat hard for three minutes.
Pour the thin batter into a buttered pudding mold and steam two and a
half hours. Serve with a lemon sauce or cream.
~YORKSHIRE PUDDING~--Take an equal number of eggs and tablespoonful of
sifted flour and when the eggs are well beaten mix them in with the
flour, add some salt and a little grated nutmeg and then pour in as much
new milk as will make a batter of the consistency of cream, stir the
batter with a fork well for ten minutes and then put in at once into a
baking tin, which must be very hot, containing a couple of tablespoons
of hot drippings. Set the pudding in oven to bake or before the fire
under the roasting meat. When ready to serve cut the pudding into
squares and send to the table on a separate dish.
SAUCE FOR PUDDINGS
~FRUIT SYRUP SAUCE~--One cup fruit syrup, one-half cup sugar, one
teaspoon butter. Use the syrup from apricots, peaches, cherries, quinces
or any fruit you prefer. The amount of sugar will depend upon the
acidity of the fruit. Mix the cornstarch with the sugar, add the syrup
and boil all together five minutes. Add the butter last.
~LEMON SAUCE~--Grate the rind and squeeze the juice of one lemon. Mix
together three teaspoons cornstarch, one cup of sugar and two cups of
boiling water, and cook ten minutes, stirring constantly. Add the lemon
rind and juice and one teaspoon of butter.
~LEMON SAUCE~--Mix three dessert spoons of cornstarch with one cup of
sugar, pinch of salt, in a saucepan, pour on two cups boiling water and
stir quickly as it thickens. When it is smooth set it back where it will
simply bubble and simmer, and stir occasionally. Add the grated rind and
juice of one lemon and one rounding tablespoon butter. If this is too
thick add more hot water as it thickens in cooling, and you want it thin
enough to pour easily.
~LEMON SAUCE~--Mix three tablespoons of cornstarch with one cup of cold
water and turn on one cup of boiling water. Boil ten minutes, then add
one cup of sugar, the juice and grated yellow rind of one lemon and two
rounding tablespoons of butter.
~LEMON SAUCE FOR FRITTERS~--Mix four level teaspoons of cornstarch with
one cup of sugar, and stir at once into two cups of boiling water, add
the juice and grated yellow rind of one lemon and cook six minutes, add
three level tablespoons of butter.
~ORANGE SAUCE No. 1~--Mix one and a half tablespoons of cornstarch with
one cup of sugar, and stir it into one pint of boiling water. Let it
cook quickly and stir as it thickens, and after ten minutes add two
tablespoons of butter and one-half cup of orange juice. Cook two minutes
longer then serve.
~ORANGE SAUCE No. 2~--Chip the yellow rind from an orange and squeeze
the juice over it. Let stand half an hour. Stir one-quarter cup of flour
into one cup of sugar and turn into two cups of boiling water. Cook ten
minutes, add a pinch of salt, the orange rind and juice, stir and
strain.
~RASPBERRY SAUCE FOR ICE CREAM~--If you think that a good ice cream is
yet not quite fine enough, pour a raspberry sauce over each portion as
served. Add one-quarter cup of sugar to one cup of raspberry juice
prepared as for jelly-making, and simmer five minutes. Add a rounding
teaspoon of arrow-root made smooth in one tablespoon of cold water, and
cook five minutes. Now add one tablespoon of strained lemon juice and
let boil up once.
~SAUCE FOR CHERRY PUDDING~--Put two cups of cherry juice, or juice and
water, into a saucepan, stir in three level tablespoons of corn starch
and cook fifteen minutes. Add two-thirds cup of sugar and a tablespoon
of lemon juice.
~SAUCE FOR BATTER PUDDING~--Beat together in a bowl three rounding
tablespoons of sugar, two level tablespoons of butter and one of flour.
When the mixture is white add one-half cup of boiling water and stir
until all is well melted. Add a little lemon juice and serve.
~SAUCE FOR PUDDINGS~--Beat the whites of three eggs until stiff, add
one-half cup powdered sugar and the grated yellow rind of half a lemon.
Pour on slowly one cup of boiling water, stirring all the time and the
sauce is ready to serve.
~STRAWBERRY SAUCE~--Beat together one-half cupful of butter and a cup of
sugar until white and light. The success of this sauce depends upon the
long beating. Add to the creamed butter and sugar the stiffly whipped
white of an egg and a cupful of strawberries mashed to a pulp.
BEVERAGES
~COCOA WITH WHIPPED CREAM~--Heat four cups of milk to the scalding point
over hot water, or in a double boiler. Milk should be heated by direct
contact with the fire. Mix a few grains of salt, three level tablespoons
of cocoa and one-fourth cup of sugar to a paste with a little of the
milk, then add three-fourths cup of boiling water and boil one minute,
add to the hot milk and beat two minutes by the clock. Serve with a
tablespoon of beaten or whipped cream on top of each cup.
~CURRANT JULEP~--Pick over currants and measure two cups. Mash them and
pour on two cups of cold water. Strain and chill the juice. Put one
tablespoon of simple syrup in a tall glass, add three bruised fresh mint
leaves and fill with the currant juice. Add three or four perfect
raspberries and serve. The syrup is made by simmering for twenty
minutes, one cup of sugar and two of water.
~CURRANT SHRUB~--Pick over and mash two quarts of ripe currants, add one
pint of vinegar, and let stand over night. Set on the range and bring to
the boiling point, then strain twice. Measure the clear liquid, and
allow one cup of sugar to each cup of liquid. Simmer twenty minutes and
seal in bottles.
~RASPBERRY SHRUB~--Put one quart of ripe raspberries in a bowl, add two
cups of vinegar, mash the berries slightly, and let stand over night. In
the morning, scald and strain until clear. Measure, and to each cup of
juice add one cup of sugar, boil twenty minutes and seal.
~STRAWBERRY SYRUP~--Pick over, rinse, drain and remove the hulls from
several quarts of ripe berries. Fill a porcelain lined double boiler
with the fruit and set it over the lower boiler half full of boiling
water, and let it heat until the juice flows freely. Mash the berries,
then turn out into a cloth strainer and cook the remainder of the fruit
in the same way. When all the juice is pressed out, measure it and allow
an equal amount of sugar. Let the juice come to the boiling point, add
the sugar and cook five minutes from the time the whole begins to boil.
Turn into jars or bottles and seal the same as canned fruit. This is
excellent for beverages, flavoring ice cream and other fancy creams, and
will be found desirable for many purposes when fresh fruit is not at
hand.
ADDITIONAL RECIPES
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|been left as in the original of this text version for authenticity.|
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TABLE OF CONTENTS
A
Apple slump 90
Apples and onions 66
Apples, scalloped 123
Apples stuffed with dates 120
B
Bacon and green peppers 48
Bacon and spinach 66
Baked milk 57
Bananas, fried 49
Bananas with oatmeal 56
Beef--
Broiled steak, rare 28
En casserole 21
English pot roast 23
Hamburg steak, fried, Russian Sauce 29
Hash cakes 21
Hash with dropped eggs 24
Loin steaks, broiled 29
Pie 25
Ragout of 21
Rib roast 29
Roast, American style 29
Roast on spit 29
Rolled rib roast 26
Smoked with cream 30
Steak, fried 28
Boiled samp 56
Bread--
Bread, brown, Boston. 82
Egg 82
Graham 82
Nut 83
Oatmeal 83
Oriental oatmeal 83
Raisin 83
Steamed brown 84
Steamed Graham 84
Whole wheat 84
Bread with cream cheese filling 45
Bread puffs with sauce 90
Brunswick stew 23
Brussel's Sprouts--
Maitre d'hotel 60
Sauted 60
C
Cabbage, stuffed 73
Cabbage and cheese 67
Cake--Fancy--
Almond 93
Almond cheese 93
Aunt Amy's 93
Baltimore 93, 94
Bread 94
Bride's 94
Buttermilk 94
Chocolate 94, 95
Chocolate layer 95
Chocolate loaf 96
Cocoa 96
Cream layer 96
Cream (or pie) 96
Date 96
Eggless 97
Feather 97
Fig 97
Fig layer 97
Fruit 97
Golden 97
Hickory nut 97
Huckleberry 98
Ice cream 98
Layer 98
Margarettes 98
Plain 98
Plain tea 98
Raisin 99
Rockland 99
Snow 99
Spice 99
Sponge 99
Sultana tea 100
Sunshine 100
Tea 100
Velvet 100
White patty 100
Cakes--Hot--
Breakfast 79
Hominy 85
Oatmeal 85
Rye breakfast 79
Scotch scones 79
Scotch oat 79
Calla lilies 92
Calves' tongues 23
Candies--
Cowslips crystallized 104
Figs, glace 105
Fruit paste 105
Fudge, raisin 105
Pineapple marshmallows 105
Sugaring flowers 105
Violets, candied 104
Walnuts, creamed 104
Carrots, glazed with peas 68
Catsup, tomato 111
Cauliflower--
Au gratin 67
Fritters 67
In mayonnaise 57
Scrambled 69
Celery, boiled 66
Charlotte and eclair, coffee cream for 118
Cheese croquettes 45
Cheese ramekins 48
Cheese timbales 48
Cherry preserves 113
Chestnuts, boiled 61
Chicken--
A la tartare 35
Bohemian 35
Broiled in paper 35
Croquettes 35, 36
Deviled 38
Fried 38
Jellied 38
Marbled 38
Potted 39
Pot pie 37
Pressed 39
Roast 39
Stuffed 39
Timbales 37
Chicken gravy 51
Chicken livers for birds 41
Chili sauce 110
Chutney, tomato 112
Clams, scalloped in shell 20
Cocoa with whipped cream 132
Cocktail sauce for shellfish 57
Coffee cream 92
Coffee cream cakes and filling 101
Coffee eclairs 101
Cookies--
Sugar 103
Soft ginger 103
Corn--
Boiled 61
Fried 67
Fritters 61
Stewed with cream 73
Toast 47
Corn beef hash 23
Corncake, crisp, white 82
Corncake, Southern 84
Cranberry conserve --
Cranberry mold 113
Cream--
Bavarian 91
Pineapple and Bavarian 123
Spanish 123
Creole sauce 110
Croquettes--
Banana 48
Beef with rice 26
Flavor with fish 26
Croutons 82
Crullers 101
Crullers, Dutch 102
Crumpets 101
Crust--
Dripping 86
For custards 86
For pies 86
Currant julep 132
Currant shrub 132
Custard--
Boiled 92, 121
Cocoa 92
Coffee cup 92
Pudding 121
D
Dessert--
Cold rhubarb 122
German 122
Doughnuts--
Raised 102
Sour milk 102
Dressing--
French 33
Salad 33
Trianon 33
Duck--
Canvasback, roasted 50
Roast with orange sauce 50
Wild, broiled 50
Dumplings--
Cherry 90
Raspberry 91, 128
E
Eggs--
Beauregard 54
Light omelet 55
Omelet for one 56
Scrambled in milk 54
Scrambled with mushrooms 55
Scrambled with peppers 55
With potato scallop 54
With white sauce 54
Egg Plant--
Broiled 62
Fried 62
Fritters 62
Stuffed 73
F
Fig and rhubarb 121
Filling 118
Filling--
For cake 119
Orange 120
Fish--
Cod, boiled, cream sauce 17
Codfish cones 18
Codfish hash 18
Codfish, stewed 21
East India style 18
En casserole 18
Finnan-haddie fish cakes 18
Finnan-haddie, rechauffe 20
Haddock, Metelote of 19
Louisiana cod 19
Mackerel, boiled 17
Mackerel, broiled, black butter 18
Mackerel, broiled 17
Salmon, boiled, sauce tartare 17
Salmon, mold of 19
Forced meat balls for turtle soup 52
Fried parsley 53
Fritters--
Apple 90
Asparagus 85
Corn 85
Squash 86
Frosting, fig or date 119
Frozen ice 106
Fruit ice 106
G
Game, salmi of 51
Giblets--
Turkey or goose, fricasseed 38
Turkey, a la bourgeoise 39
H
Ham--
Boiled boned 22
Boned 22
Croquettes 24
Fried 24
With chicken pie 24
Glace des gourmets 108
Gravy for wild fowl 51
Green melon, saute 68
Griddle cakes, crumb 85
I
Ice Cream--
Baltimore 106
Black currant 106
Pineapple 107
Vanilla 107
With maple syrup 107
Icing--
Maple 119
With mocha filling 119
Instructions for preparing poultry before dressing 34
Italian Ravioli--
Dressing for 59
Noodle dough for 59
J
Jam--
Currant 115
Green grape marmalade 114
Pear and blueberry 114
Rhubarb 115
Strawberry 115
Jelly--
Apple and grape 112
Black currant 112
Cherry 113
Crabapple, spiced 115
Currant and raspberry 113
Lemon 119
Mosaic 122
K
Kedgeree 46
Kisses, apricot 120
L
Lamb--
Chops en casserole 24
Curry 25
Lemon butter 75
Lima beans with nuts 69
Lobster butter 75
Luncheon surprise 48
M
Macaroni or spaghetti, Italian style 70
Macaroni with apricots 69
Maitre d'hotel butter 76
Meringue date 126
Mince meat 116
Minced cabbage 49
Mutton, minced 25
Molded cereal with banana surprise 56
Muffins--
Berry 80
Boiled rice 82
Buttermilk 81
English 81
Graham 81
Hominy 81
Quick, in rings 81
Mushrooms--
Broiled on toast 62
Deviled 62
In cream 63
Stewed 55
Mushroom sauce, Italian style 70
N
Nut hash 49
Nut parsnip stew 70
O
Onions--
Baked 63
Boiled, Spanish 63
Boiled with cream 61
Fried 63
Fried, Spanish 62
Glazed 63
Stuffed and steamed 65
Oysters--
A la poulette 20
Fricassee 20
Oyster plant boiled 63
Orange fool 52
P
Pancakes, pineapple 85
Parfait--
Maple 108
Pineapple 108
Strawberry 108
Vanilla 109
Violet 109
Parsnips--
Fritters 64
Mashed 64
Paste for tarts 86
Peanut meatose 40
Pepper relish 111
Piccalilli 111
Pickles, cherry 110
Pies--
Apple 86
Apple, Southern style 87
Beaten cream 87
Cherry 89
Fresh raspberry 89
Green currant 89
Green tomato 89
Lemon 87
Lemon cream 90
Nut mince 87
Pineapple cream 89
Pie paste, plain 89
Pigs' ears, lyonnaise 25
Pigs' feet, broiled 22
Pork--
Cutlets, anchovy sauce 25
Roast shoulder of 30
Pineapple--
Canned 112
Sorbet 107
Plum porridge 52
Potatoes--
Au gratin 70
Balls 64
Broiled 63
Creamed 65, 71
Lyonnaise 64
Maitre d'hotel 70
Mold 71
Parisienne 71
Puffs 71
Sauted with onions 64
Stuffed 73
Potato balls, breaded 66
Potato croquettes 65
Poultry Stuffing--
Anchovy 40
Chestnut 40
Chestnut with truffles 40
Chicken 41
Giblet for turkey 41
Pickled pork for turkey 41
Potato 41
Poultry and poultry dressing 35
Preserves--
Fig 114
Fig, tomato 116
Ripe tomato, spiced 116
Wild grape butter 116
Yellow tomato 116
Pudding--
Apple 124
Apple sponge 120, 124
Baked 125
Baked cherry 125
Cottage 125
Custard 125
Cranberry and Custard 125
Fruit 126
Indian tapioca 126
Lemon 126
Lemon meringue 126
Little steamed 127
New Hampshire Indian meal 127
Peach tapioca 127
Spoon 128
Squash 128
Steamed 123, 128
Tapioca 129
Whole wheat 129
Yorkshire 124, 129
Puff paste 86
Q
Quenelles--
Beef marrow 53
Calf's liver 53
Chicken 53
R
Ragout of cooked meat 25
Raspberry shrub 132
Remnants of ham with peas 49
Rice--
A la Georgienne 72
In tomatoes 72
Italian style with mushrooms 72
Japanese or Chinese 69
Rice milk 52
Rice soup 52
Rolls--Hot--
Breakfast 78
Egg 78
Light luncheon 78
Pan 79
Popovers, whole wheat 80
Raised graham 79
Tea 78
Rusk, old fashioned 80
S
Salad--
Asparagus 31
Beet 31
Bird's nest 31
Cabbage 31
Cauliflower with mayonnaise 31
Celery and nut 32
Creole 32
Cucumber, jellied 32
Fish 32
Spanish tomato 32
Tomato basket 33
Samp and beans 58
Sandwich--
Banana 46
Chicken and pimento 45
Cold mutton 47
Cress 46
German rye bread 46
Ham 46
Japanese 46
Sandwich fillings 47
Sardine butter 57
Sardine cocktail 57
Sardine rarebit 48
Sauce--
Cucumber 74
Fish 76
For batter pudding 131
For cherry pudding 131
For fried pike 77
For puddings 131
Fruit syrup 130
Gherkin 74
Giblet 74
Gooseberry 70
Half glace 71
Ham 71
Horseradish 75
Lemon 130
Lemon for fish 75
Lemon, for fritters 130
Mayonnaise 77
Orange 130
Parsley and lemon 76
Poivrade 76
Raspberry, for ice cream 131
Royal 76
Shrimp 77
Strawberry 131
Tartare 77
Sausage--
Frankfort 23
Stewed with cabbage 30
Scotch snipe 49
Sheeps' brains with small onions 26
Sheep's kidneys, broiled 22
Sheeps' tongues 26
Sherbet--
Cranberry 107
Currant 107
Lemon 107
Lemon ginger 107
Tea 108
Shortcake, individual 102
Shrimp butter 57
Shrimps scalloped 20
Souffle--
Asparagus 117
Cabbage 117
Carrot 118
Cheese 117
Corn 117
Custard 121
Egg 126
Guernsey cheese 117
Tapioca 129
Tomato 118
Soup--
Asparagus 11
Bean 11
Bisque of clam 11
Bisque of lobster 11
Bisque of oyster 12
Black bean 12
Chestnut 12, 16
Chicken gumbo, Creole style 12
Cream of celery 13
Egg 13
Green pea 13
Green tomato --
Onion 13
Peanut 13
Sago 14
Salmon 14
Sorrel 14
Tomato 14
Tomato, corned beef stock 15
Vegetable (broth) 15
Vegetable 15
White 16
Wine 16
Spanish chops 27
Spaghetti, a la Italian 72
Spaghetti creamed 67
Spawn and milk 56
Spinach mold 70
Squash flower omelet 49
Strawberry sarabande 123
Strawberry syrup 132
Stuffing--
English 44
For birds 42
For boiled turkey or rabbit 42, 43, 44
For ducks 42
For fish 42
For fowls 42
For geese 43
For suckling pig or 'possum 43
For veal 44
Suckling pig 30
Sundae, walnut 124
Sweet potatoes, glaced 68
T
Tartlets, cottage cheese 91
Tart shells 91
Tarts, prune 91
Thickened butter 56
Toast, log cabin 80
Tomatoes--
Fried 68
Green, gingered 110
Green, minced 111
Scalloped 72
Tongue canapes 47
Tongue toast 47
Turkey truffles 40
V
Veal--
Breaded cutlets 22
Croquettes 27
Loaf 27
Patties 28
Shoulder of braised 26
Vegetable roast 50
Vinegar--
Blackberry 58
Homemade 58
Mint 57
Virginia stew 28
W
Waffles, Southern style 80
Walnut loaf 50
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