Hard boil 8 eggs, cut the whites into medium-sized pieces, and press
the yolks through a sieve or ricer. Put 1 cup of milk in a double
boiler, and with it 1 tablespoon of finely minced onion, shallot,
or chives. When the milk boils add to it 1 tablespoon of thickening
flour dissolved in a little milk and stir until thickened. Season
with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, a dash of paprika,
and stir in the riced egg-yolks and the diced whites. Serve in small
dishes, or covered with crumbs and browned in the oven, or on rounds
of toast. One or 2 sweet green peppers finely chopped vary this dish.
I would not enter on my list of friends, though graced with
polished manners and fine sense, yet wanting sensibility,
the man who needlessly sets foot upon a worm.
Cowper.
CHEESE
CHEESE RAMEKINS
Take 1 cup of bread crumbs and 1 cup of milk, and cook together until
smooth; then add 2 tablespoons of melted butter, 1 scant teaspoon
of mustard, and 6 tablespoons of grated cheese. Stir over the fire
for one minute, then remove, and add salt and cayenne pepper, and
the lightly beaten yolks of 2 eggs; afterwards stir in with a fork
the whites of the eggs, beaten to a stiff froth. Pour into ramekin
dishes, and bake for fifteen minutes in a moderate oven, or cook and
serve in a baking dish.
BAKED CHEESE AND BREAD
Soak 1 cup of bread crumbs for two or three minutes in 2 cups of
milk, then beat in the yolks of 2 eggs thoroughly beaten, and 1 cup
of grated cheese, and lastly the whites of the 2 eggs beaten to a
stiff froth. Put into a buttered baking dish, dot the top with butter,
sprinkle with bread crumbs, and bake until a light brown, which will
be in from twenty minutes to half an hour.
CHEESE FONDU
Put 1 tablespoon of butter in a saucepan, and when melted add 1 cup
of milk, or cream if desired, 1 cup of fine bread crumbs, 2 cups of
grated cheese, 1/2 teaspoon of salt, 1/2 teaspoon of dry mustard,
and some cayenne pepper. Stir constantly until well heated through,
and then add 2 lightly beaten eggs, and serve on rounds of toast.
CHEESE RELISH
Put 1 cup of milk into a double boiler, season with pepper and salt,
and when hot stir in 1 cup of grated cheese, and let cook for five
minutes; then add 3 crumbed soda crackers and serve on toast, with
a sprinkling of paprika.
CHEESE MÉRINGUES
Beat the whites of 2 eggs to a stiff froth, and stir into them with a
fork 2 tablespoons of Parmesan or grated cheese, 2 drops of tabasco,
a little salt and paprika; drop 1 tablespoon at a time into hot fat,
and fry until brown; then drain and sprinkle with fresh salt and
paprika before serving.
CREAMED CHEESE
Make 2 cups of well-seasoned white sauce, add a few drops of golden
yellow colouring, stir into it 1/2 cup of cheese cut into dice (or
grated if preferred), and when the cheese is softened and hot serve
on rounds of toast and sprinkle with paprika.
CHEESE PANCAKES
Make small pancakes of 1 cup of milk, 1 egg, and enough flour to
thicken, and spread them with grated cheese moistened with a little
melted butter; sprinkle chopped chives mixed with parsley over the
cheese, and a dash of any savoury catsup (if liked), season with salt
and pepper, roll the pancakes after cooking, and serve as a savoury
or luncheon dish.
COTTAGE CHEESE
Take 2 quarts or more of sour milk or cream, and add to it the same
quantity of rapidly boiling water, turn into a straining-bag, and
hang up until dry. When ready to use, turn out of the bag and rub
until smooth; add a seasoning of salt and pepper and a little sweet
cream. Beat until light and serve ice-cold. A little cream can be
served to eat upon it, if liked.
This can also be made by heating the sour milk or cream and using no
water, but the milk must only be heated enough to separate and not
enough to boil.
WELSH RAREBIT
Cut in very small thin pieces 1 pound of American cheese; put it in
a chafing-dish and stir until melted, then add 1 teaspoon of mustard,
some salt, and slowly stir in 1/2 a glass of beer or ale, and season
with cayenne or paprika just before serving on toast.
BACHELOR'S RAREBIT
Make Welsh rarebit, and five minutes before serving stir into it
1 tablespoon of chopped green peppers and 1 tablespoon of chopped
Spanish pimentos.
DELMONICO RAREBIT
Cut in small pieces 1 pound of American cheese, put it in a
chafing-dish and stir until melted; then add 1/2 a glass of beer or
ale, some salt and cayenne or paprika, 1 teaspoon dry mustard, the
yolk of 1 egg, then the whipped white of the egg, and serve at once
on toast. The white of the egg militates against any "stringiness"
which is apt to come from cooking certain sorts of cheese. A little
milk can be used, if desired, instead of beer.
PINK RAREBIT
Drain 1 can of tomatoes and put them in a saucepan with 1 tablespoon
of butter; season them well with pepper and salt, and after they have
cooked fifteen or twenty minutes add 1 pound of fresh American cheese
cut into thin slices, and stir until melted; season generously with
salt and pepper, and serve on rounds of toast.
LIPTAUER CHEESE
Remove the paper from the smallest Neufchâtel cream cheese, which is
nearer like real Liptauer than any other that can be had in America,
and set it in the centre of a plate; surround it with 1 teaspoon of
paprika, 1/2 teaspoon of salt, a small mustard spoon of French mustard,
a piece of fresh butter half the size of the cheese, 2 teaspoons
of minced onion, and 1 teaspoon of capers. The "Liptauer" should
be blended at the table with a silver knife. Add first the butter,
then the capers, then the onion, then the seasoning, and make into
a cream. Serve on brown or white bread, or crackers.
ROQUEFORT CHEESE GOURMET
Cream 1/2 pound of Roquefort cheese with 1 tablespoon of butter and
some salt and 1 tablespoon of sherry, and serve on water crackers.
CAMEMBERT CHEESE
A pretty way to serve Camembert cheese is to place the cheese, when
removed from its box and paper, on a round paper doily on a large
plate, and surround it with a heavy wreath of watercress and radishes
cut to look like flowers.
CHEESE "DREAMS"
Cut fresh cheese into thin slices, spread with made mustard, sprinkle
with paprika, lay between two trimmed slices of bread, and toast on
both sides until nicely browned, using a very slow fire.
GRATED CHEESE
Instead of throwing away bits of dried cheese these should be grated
and put in a wide mouthed, covered glass jar.
"If Plutarch's advice, that those who affirm that they were
intended by nature for a diet of flesh food, 'should
themselves kill what they wish to eat,' were always followed,
the question would to most take on a different aspect. Few
can endure unmoved the horrible sights of the slaughter-house;
far less could they participate in the slaughter."
SALADS
There is no end to the combinations of vegetables for salads; the
few here given are the best ones I have tried. The dressing should
never be put on a fresh green salad until just as it is to be used;
other salads, like potato, beans, etc., are sometimes improved
by standing. Lettuce for salads should be carefully looked over;
and clean, inner leaves not washed unless they are muddy; but all
the leaves used which are washed should be thoroughly dried before
adding the dressing. In France the salad basket is one of the most
used kitchen utensils, and the salad leaves after washing are shaken
in this until absolutely dry. The dressing should be very well mixed
with the vegetables, and a little dry salt and pepper added as the
salad is served.
FRENCH DRESSING
An absolute rule for making good salad dressing is an almost impossible
thing, as this seems to be the one place in cookery where it is not
only allowable but commendable to "guess" at proper proportions. The
following is as nearly accurate as it seems well to be. Put 1 scant
teaspoon of salt and 1 saltspoon of black pepper in a bowl, and stir
into them with a wooden fork, very slowly, 3 or 4 tablespoons of fresh
oil, and then add half as much or less vinegar, mixing it well with
the oil.
TARRAGON VINEGAR
Good tarragon vinegar can be bought in any city, but it is so easily
prepared at home that it is worth doing. Put a handful of tarragon
in a quart jar, and cover with cold or heated vinegar. Seal the jar
and set it in a dark place for a month or so before using.
Make chervil vinegar in the same way.
PLAIN MAYONNAISE DRESSING
Put 2 chilled egg-yolks in a cold soup plate, and stir into them 1
teaspoon of salt and 1/2 teaspoon of mustard, using a silvered spoon,
and after these are well mixed in begin to add oil, actually drop by
drop, from 1 scant cup of cool olive oil, and do this until the eggs
are so thickened that it is not possible to make them more so; then the
remaining oil may be added less slowly. If this first process is not
properly done, no amount of stirring will ever thicken the sauce. A
fork or whisk may be used to finish the stirring. When the oil is
added, beat in slowly 1 tablespoon of vinegar, and 1 of lemon juice,
and 1/2 saltspoon of cayenne pepper. Put on the ice until wanted.
Tarragon mayonnaise is made by substituting tarragon vinegar for
plain vinegar.
GREEN COLOURING FOR MAYONNAISE
This may be made of mixed herbs or spinach. If herbs are used take
1 tablespoon of parsley, 1 of watercress, and 1 of chervil, put them
into boiling water, let them cook eight minutes, then drain and pound
in a mortar, and press the pulp through a fine sieve. Use this with
mayonnaise to make a light delicate green colour.
If spinach is used press 1 tablespoon of chopped spinach through a
sieve, and use it to colour the sauce.
SALAD CHEESE BALLS
Use equal quantities of Neufchâtel cheese and grated American (or
Parmesan) cheese, sprinkle with cayenne, and dampen with a little
melted butter. Shape into tiny balls and use very cold as a salad
garnish.
AMERICAN SALAD
Use 1 cup of scraped thinly sliced celery, 1 cup of diced apples, 1/2
cup of chopped English walnuts, and 1/2 cup of seeded white grapes. Mix
well with mayonnaise, and serve on large curled lettuce leaves.
ARTICHOKE SALAD
Use cold boiled fresh artichokes, remove the thistles, and fill
the artichokes with finely minced chopped onion, apple, and beet,
blended with green mayonnaise; serve extra mayonnaise in which to
dip the artichoke leaves.
GREEN BEAN SALAD
Put a can of good "stringless" beans on the ice an hour before wanted,
open, drain, and arrange in a salad bowl with 2 teaspoons of grated
or finely chopped onion and 1 cup of French dressing. Serve ice-cold.
WAX BEAN SALAD
Make like the preceding, using 1 tablespoon of chopped chives or
shallots, or green onion tops instead of chopped onion.
BEET SALAD WITH CELERY
Cut boiled beets in thin slices and use a vegetable cutter to cut
them into fancy shapes. Mix 1 cup of beets with 1 cup of thinly sliced
celery, cover well with mayonnaise, serve on lettuce leaves.
CABBAGE SALAD
Slice firm white cabbage as thin as possible, then cut it across, mix
it with mayonnaise dressing, and serve on small white cabbage leaves.
CELERY AND PINEAPPLE SALAD
Use equal parts of thin strips of celery and shredded pineapple. Select
a perfectly ripe pineapple. Put the celery and pineapple each by
itself, and place on the ice. When time to serve mix them together
with mayonnaise, garnish with celery leaves, and serve at once.
CHERRY SALAD
When fresh cherries are available they are best, but the large cherries
in glass bottles are also suitable. Remove the stones from fresh
cherries, and in their places put blanched filberts or hazelnuts. Put
on curled lettuce leaves with a tablespoon of green mayonnaise on each.
CUCUMBER SALAD
Soak 2 unpeeled cucumbers in ice-cold water for twenty minutes or
more, then peel and use a patent scraper on the sides to serrate the
edges, or do this by drawing a silver fork firmly down the length
of the cucumber; this will make the slices have fancy edges. Slice,
and arrange with small white lettuce leaves in a salad bowl. Cover
with French dressing and add a sprinkling of paprika to the salad
itself before serving. Some sliced radishes may be added if liked.
COUNTRY SALAD
Use 1 cup each of finely sliced firm white cabbage, diced celery,
and chopped apple; mix them well with mayonnaise dressing, and serve
in the inner leaves from the cabbage.
RUSSIAN CUCUMBER SALAD
Prepare like plain cucumber salad, but put with the sliced cucumbers
1 small onion sliced thin, with the slices separated into rings. One
tablespoon of chives may be added, or more chives used and the onion
slices omitted.
DENT DE LION SALAD
Take young dandelion leaves, trim off all the stem below the
leaf, and mix with a French dressing to which has been added onion
juice or chopped chives; use 1 tablespoon of either to each cup of
dressing. Hard-boiled eggs, sliced or chopped, are sometimes used to
garnish this salad.
PINK EGG SALAD
Boil 6 or 8 eggs for ten minutes, put in cold water for two or three
minutes, then peel and put in a jar of pickled beets, well covered
with vinegar. Let them stand a few hours and serve with the beets.
ENDIVE SALAD
Wash heads of endive and use the crisp, white, light leaves. Shake
dry and cover with French dressing. Add 1 teaspoon of minced onion
before dressing.
FETTICUS OR CORN SALAD
Wash 2 cups of fetticus and dry the leaves well, then cover with
French dressing, and add 1 teaspoon of grated onion.
GARDEN SALAD
Take a handful of sorrel, 2 sprigs of chervil, 4 leaves of tarragon
(or use tarragon vinegar), 1 teaspoon of chopped chives, and the
small leaves from the heart of a head lettuce. Blend all well with
French dressing.
GRAPE-FRUIT SALAD
Wash and shake dry the fine leaves from a head lettuce, and arrange
with them in layers very thin slices of grape-fruit; mix well with
French dressing before serving.
ITALIAN SALAD
Having prepared 2 nice heads of head lettuce, arrange them in the
salad bowl with 2 seedless oranges which have been neatly peeled,
and cut into thin slices with a very sharp knife. Season with salt and
pepper, and then mix thoroughly with French dressing. The oranges and
lettuce should have been chilled so that the salad will be very cold.
LETTUCE SALAD
Pull apart a fresh head lettuce, breaking the leaves neatly from the
stalk, and wash those that need it and shake them dry. Put in a salad
bowl with French dressing or sauce vinaigrette, and mix well together
before serving.
MACEDOINE SALAD
Open a glass or can of imported macedoine of vegetables, drain, and
cover with French dressing. Arrange with lettuce leaves in a bowl or
on separate plates. Freshness can be added by a tablespoon of chopped
chives, or shallots, or parsley.
SPECIAL MIXED SALAD
Use 1 cup of chopped tomato, 1 cup of chopped cucumber, 1/2 cup of
thinly sliced radishes, 1/2 cup of chopped apple, and 2 tablespoons
of the German pearl pickled onions. Mix all together with 1 cup of
mayonnaise, and arrange in a salad bowl with lettuce leaves, which
should be used to hold the salad in serving.
MUSHROOM SALAD
Select fresh, firm mushrooms that are small, wash them carefully
without peeling, and stir them in French dressing that contains
rather more oil than usual. Put 1 crisp lettuce leaf on each plate,
fill it with the mushrooms, sprinkle with salt and a little paprika,
and serve very cold.
NARRAGANSETT SALAD
Wash and shake dry the fine white centre of endive or chicory,
and arrange with it quartered tomatoes from which the skin has been
removed; serve with a French dressing to which a tablespoon of chopped
parsley, 1/2 teaspoon of chopped onion, and 1 finely chopped egg has
been added.
PHILADELPHIA SALAD
Select large tomatoes, remove the skins by putting in boiling
water, cut out the inside, and refill with finely chopped pineapple,
celery, and apple in equal proportions, all well blended with plain
mayonnaise. Serve on lettuce leaves on separate plates, or use
watercress instead of lettuce.
PIMENTO SALAD WITH CHEESE BALLS
Mix 2 Neufchâtel cheeses with 1 cup of grated cheese, and when creamed
together add 6 olives stoned and chopped fine and 1 teaspoon of
chopped pimento; season generously with salt and pepper, moisten with
cream, and mould into balls an inch and a quarter through. Pimolas
(which are olives stuffed with pimentos) can of course be used if
more convenient, and a few drops of onion extract or a very little
onion juice adds piquancy to the cheese balls. Take lettuce which has
been in cold water and is therefore crisp, shake it dry, and arrange
with it pimentos cut in long half-inch strips, mix thoroughly with
a French dressing, and garnish with the cheese balls.
POLISH SALAD
Use boiled beets, sliced and mixed with French dressing, and over
all sprinkle chopped white of hard-boiled egg.
A little grated horse-radish is sometimes used with good effect in
beet salad.
GERMAN POTATO SALAD
Boil 6 medium-sized potatoes, and after draining shake them over
the fire a moment or two to dry; then peel and slice while warm, and
cover at once with a dressing made of 1 teaspoon of salt, 1 saltspoon
of black pepper, 1 tablespoon of chopped parsley, 1 chopped onion,
5 tablespoons of oil, and 3 tablespoons of vinegar. Mix and let stand
on ice for an hour or so, then put with crisp lettuce leaves in a
salad bowl, and garnish with chopped boiled or pickled beets.
AMERICAN POTATO SALAD
Mix cold sliced boiled potatoes with mayonnaise dressing and add 1
tablespoon of capers.
RED POTATO SALAD
Use equal quantities of boiled beets (canned ones are convenient)
and boiled potatoes. Dice both and mix well together, adding 1
tablespoon of vinegar. Let stand until the potatoes are reddened,
then add 1 tablespoon of grated onion, mix well with French dressing,
and garnish with slices of hard-boiled egg. Place in a salad bowl,
with fine white cabbage or crisp lettuce leaves.
ROMAINE SALAD
Pick over crisp heads of romaine, let stand a few minutes in cold
water, then shake until dry, and serve with French dressing to which
grated onion is added, using 1 teaspoon of it to each cup of dressing.
SOUTHERN SALAD
To 2 cups of cold boiled rice add 2 chopped hard-boiled eggs and
blend well with mayonnaise. Arrange on crisp lettuce leaves with a
garnish of egg slices, and beet, and sliced olives.
SORREL SALAD
A refreshing salad may be made from the sorrel found growing wild. Wash
it well, cut the stalks off, and dredge with salt, pepper, celery
salt, and then mix with oil, and sprinkle well with tarragon vinegar
and a little grated onion.
SPANISH SALAD
Remove the skins from large, solid tomatoes and 1 small cucumber,
take the seeds from 1 small sweet green pepper, pare 1 small Spanish
onion, and cut all in slices, making the peppers extremely thin. Mix
with 1 tablespoon of chopped nasturtium leaves or stems or seeds,
and cover with French dressing, mixing well. Let stand on ice an hour
before serving. Serve with cheese balls.
SUNDAY-NIGHT SALAD
Wash 1 large head of crisp head lettuce, separate the leaves, rejecting
all but perfect ones, and shake them dry. Put them in a large salad
bowl, and with them put 1 onion chopped very fine, 5 sliced tomatoes,
and the leaves from 3 or 4 sprigs of watercress. At the table dredge
the salad generously with salt, and sprinkle with black pepper,
covering the entire surface; then pour from an oil bottle 3 or 4
tablespoons of oil over the vegetables slowly, and follow this with
about 2 tablespoons of vinegar; add 1 tablespoon of tarragon vinegar,
then dredge with celery salt, and add a little cayenne, and mix all
together with a wooden fork and spoon, turning the whole mass over
and over ten or more times. The bowl may be well rubbed with garlic
and the onion omitted.
RUSSIAN TOMATO SALAD
Slice 5 or 6 very small tomatoes, and put with them 2 onions sliced
and divided into rings. Cover with French dressing.
SLICED TOMATO WITH CHIVES
Slice 4 tomatoes, put with them 3 tablespoons of chopped chives,
and cover with French dressing. Serve on lettuce leaves.
WALDORF SALAD
Use 1 cup of shelled walnuts, broken or chopped, 1 cup of diced tart
apple, 1 cup of crisp celery cut in small pieces, and mix well with
mayonnaise dressing. Serve on curly lettuce leaves.
WATERCRESS SALAD WITH ORANGES
Cut two inches off the bottom of a bunch of watercress with a sharp
knife, wash the cress thoroughly in ice-cold water, drain, and arrange
in a salad bowl with 3 seedless oranges cut in thin slices, and mix
all together with a dressing made of 1 tablespoon each of tarragon
vinegar, olive oil, and brandy; season well with salt and pepper,
and serve very cold.
Grape fruit can be substituted for the orange, or equal amounts of
orange and grape fruit used.
YOKOHAMA SALAD
Cut into small cubes 2 fresh cucumbers that have been on ice until
chilled and then peeled, and put with them 1 diced sour apple, 1
tablespoon of shredded pimentos, 1 small bunch of watercress (using
the leaves only), and 2 tablespoons of chopped mint leaves. Mix with
French dressing and serve on lettuce leaves.
A SALAD SUPPER
Use large dinner plates, and on each arrange 6 of the large light
green leaves from the inner part of head lettuce, putting 5 of them
with the stalk-end toward the centre of the plate, and another small
one in the centre. Fill the centre leaf with radishes (cut like roses)
and olives, and fill the others as follows: In one put 2 tablespoons
of canned green beans, well mixed, before putting on the leaf, with
a little grated onion and French dressing, on the second put 3 or 4
slices of tomato and 2 teaspoons of mayonnaise, on the third arrange 3
stalks of canned asparagus (white preferred) dipped in French dressing
and sprinkled with chopped chives, on the fourth put 2 half-lengths of
a quartered cucumber to be dipped in salt in eating, and on the fifth
put 1 tablespoon of tiny German pearl onions, 2 pickled walnuts, and
2 gherkins. Serve nut or plain bread, or creamed cheese sandwiches, or
all three. This supper may be varied in many ways; one is to use potato
salad or beet and egg instead of the beans. This as it stands was the
result of an emergency when six persons were suddenly to be served
to a late supper and no preparation made. A well-stocked store-room
of preserved goods and a small kitchen garden filled the need.
No flocks that range the valley free,
To slaughter I condemn;
Taught by the power that pities me,
I learn to pity them.
Oliver Goldsmith.
SAVOURIES
The savoury begins a meal well, and is a convenient dainty for late
suppers. The variety is practically endless, and those given here
may be altered and added to indefinitely.
FRESH MUSHROOM "COCKTAILS"
Put a small handleless cup or glass in the centre of a plate and
encircle it with 6 of the smallest white leaves of lettuce. On
each leaf place 2 small white firm button mushrooms, which have
been freshly gathered and carefully washed but not peeled. Fill
the cocktail glass three quarters full of sauce made of 1/2 cup of
tomato chutney, 1 teaspoon of lemon juice, 2 drops of tabasco (more
if liked very hot), and 1/2 teaspoon of salt. Set the plates in the
refrigerator for half an hour. Deliciously prepared "Cocktail" sauce
can be purchased in bottles.
CANNED MUSHROOM "COCKTAILS"
In each cocktail glass put 8 or 10 button mushrooms, and cover them
well with the cocktail sauce. Or use canned cêpes and serve in green
pepper cases.
PIMENTO "COCKTAILS"
Cut squares, an inch across, from sweet pimentos (canned), and put
8 or 10 of these in each glass; cover well with cocktail sauce and
serve ice-cold, with celery.
BEET SAVOURY
Use 1 large pickled beet and arrange neat slices on squares of bread;
in the centre of the beet put a ring of hard-boiled sliced egg, filled
with the riced egg-yolk, and fill each corner with chopped chives.
BEET AND EGG SAVOURY
Chop equal parts of pickled beet and the whites of hard-boiled eggs
together, and arrange on toast or bread with the riced yolks of the
eggs, mixed with a little chopped chives or parsley, in a cone on
the centre. Season well.
BROWN-BREAD SAVOURY
Cut brown bread into shapes, spread with butter, then heavily with
cream cheese containing some salt, and cross two evenly cut strips of
pimento on each piece of bread thus prepared. At the juncture of the
strips of pimento place a slice of pimola, and put one in each space on
the cheese. Sprinkle with paprika, and put a few capers here and there.
CUCUMBER SAVOURY