for twenty minutes. Now add to the gelatine one-half cup of boiling
ginger-ale. Stir until gelatine is dissolved and then strain. Add the
balance of the one pint bottle of ginger-ale. Let cool, and then rinse
off mould in ice water to thoroughly chill, and then coat the mould
with the gelatine by pouring in about one-quarter cup and turning the
mould until it is thoroughly coated. Now place pieces of preserved
ginger in designs in the bottom of the mould, also using a few
maraschino cherries. Pour a little gelatine over this and then when
firm pour in sufficient gelatine to form a layer. Repeat this until
the mould is filled. In warm weather pack the mould in salt and ice
mixture for quick results.
EGG SALAD
Shred one head of lettuce very fine and then place in a bowl and add
One onion,
One green pepper, chopped very fine,
One cooked carrot, diced,
One cup of mayonnaise.
Mix and then garnish with four hard-boiled eggs, cut in slices. Dust
with paprika.
THOUSAND ISLAND DRESSING
One-half cup salad oil,
Juice of one lemon,
Juice of one orange,
One-half green pepper, chopped fine,
One-half medium sized onion, chopped fine,
Two teaspoons salt,
One teaspoon paprika,
One-half teaspoon mustard,
One pimento chopped fine.
Blend well.
SALAD DRESSING
To make mayonnaise dressing, break one egg in a bowl and then add
Two teaspoons of vinegar,
One teaspoon of sugar,
One teaspoon of paprika,
One-half teaspoon of mustard.
Beat with Dover beater to mix and then have some one pour in slowly
one cup of oil while you beat the mixture with a steady motion.
CUCUMBER SALAD
Pare the cucumbers and then cut into thin slices and cover with two
tablespoons of salt and cracked ice for one hour. Wash and then drain.
Now shred fine the coarse green leaves of the lettuce. Arrange the
cucumbers on the prepared lettuce and serve with sour cream dressing.
FRUIT SALAD
Pare and cut into dice
Two oranges,
Two apples,
Three bananas.
Place in a bowl and add one cup of cocoanut and toss gently to mix.
Now place in a nest of lettuce. Prepare a fruit salad dressing of
One cup of sugar,
One cup of water,
Juice of one orange,
Juice of one lemon,
Three level tablespoons of cornstarch.
Dissolve the sugar and starch and bring to a boil. Cook for five
minutes and then remove from the fire, and add yolk of one egg. Beat
hard to mix and then fold in the stiffly beaten white of one egg.
Cool, and then pour over the fruit salad. Garnish with maraschino
cherries. This amount of salad will serve eight persons.
COLESLAW
Shred a head of cabbage fine and place in salted water for one-half
hour. Drain well and then add
Two green peppers, chopped fine,
One cup of mayonnaise,
One tablespoon of salt,
One tablespoon of paprika,
One-quarter cup of vinegar.
Mix.
SALMON SALAD
Open a can of salmon and then drain and remove the bones and add
Two green peppers, chopped fine,
One onion, chopped fine.
Mix, shred the coarse outer green leaves of the lettuce fine and then
line a bowl with crisp lettuce. Place the shredded lettuce in the nest
and then the prepared salmon. Serve with sliced hard-boiled egg and
mayonnaise dressing.
POACHED EGGS ON FRENCH TOAST
Trim the crust from slices of bread and then dip in the following:
One cup of milk,
One egg.
Beat to mix and then fry the bread until golden brown in hot fat.
Poach the eggs and then lift on a napkin to drain. Then roll gently
on the French toast. Cover with a cream sauce and garnish with finely
shredded parsley.
PICKLED EGGS
Hard boil one-half dozen eggs. Cook until tender one bunch of beets.
Turn into a pan of cold water and then remove the skins and cut into
thick slices. Place in a dish and add four large onions, cut in thin
slices. Now place in a saucepan
Four tablespoons of sugar,
One teaspoon of salt,
One-half teaspoon of paprika,
One cup of vinegar,
One-half cup of water.
Bring to a boil and cook for ten minutes. Pour over the beets. Add the
hard-boiled eggs.
OMELET
Place the yolks of three eggs in a bowl and add
Two tablespoons of milk,
One-half cup of prepared bread crumbs,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of pepper.
Mix and then cut and fold in the stiffly beaten whites of three eggs
and then place four tablespoons of shortening in a frying pan. When
fat is smoking hot pour in the omelet and cook gently until firm, then
turn either by lifting or rolling, using the cake-turner or a spatula,
or it can be turned into another hot pan, containing one tablespoon of
shortening, then fold and roll.
How to prepare the bread: Soak stale bread in hot water to soften and
then place in a cloth and squeeze very dry.
DEVILED EGGS, PARISIENNE
Boil one egg hard for each person, cut in half, cutting the length of
the egg. Rub the yolks through a fine sieve into a bowl and then add
to every six eggs
One-half cup of finely chopped ham,
One onion, grated,
One green pepper, chopped fine,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.
Mix and then fill back into the whites of the eggs. Mould up very high
and then roll in finely grated cheese and dust with paprika. Roll in
wax-paper. Set in ice-box until ready to serve.
BAKED OMELET
Place in a bowl
Yolks of four eggs,
One cup of thick cream sauce,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of finely chopped parsley.
Beat to mix thoroughly and then cut and fold in the stiffly beaten
whites of four eggs. Pour in a baking or casserole dish and bake in a
moderate oven until firm in the centre. Garnish with strips of bacon
and serve with cheese sauce.
To make cheese sauce: Place three tablespoons of grated cheese in a
cup of cream sauce.
MORAVIAN OMELET
Soak one-half cup of sifted stale bread crumbs in one-half cup of
milk, adding
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
One teaspoon of grated onion,
One tablespoon of finely minced parsley,
Three well-beaten eggs.
Mix thoroughly and then heat four tablespoons of shortening in a
frying pan until smoking hot and then pour in the mixture. Reduce the
heat and cook until set. Fold and turn and then roll. Turn on a hot
platter. This amount will serve two persons.
CHEESE CUTLETS
Place in a saucepan
One and one-half cups of milk,
Nine level tablespoons of flour.
Stir to dissolve the flour and then bring to a boil. Cook for two
minutes and then add
One-quarter pound of cheese, cut fine.
Stir until the cheese is melted and then remove from the fire and add
One small onion grated,
One teaspoon of paprika,
One and one-half teaspoons of salt.
Turn on a greased platter and set to cool. Mould. It takes about four
hours to become firm enough to mould into cutlets. Mould into shape
and then roll in flour and dip in beaten egg, then in fine crumbs and
fry until golden brown in hot fat. Garnish with watercress.
COUNTRY CHEESE SANDWICHES
Place one cup of country or buttermilk cheese in a bowl and add
One-half cup of thick mayonnaise,
One onion, chopped very fine,
One green pepper, chopped very fine,
Two teaspoons of salt,
Two teaspoons of paprika,
One-half teaspoon mustard.
Mix thoroughly and then spread the rye bread with English butter,
and then spread the filling between the slices of bread and cut into
finger-width strips.
CHEESE SANDWICHES
Place in a bowl
One-half cup of grated cheese, and then add
One tablespoon of grated onion,
Two tablespoons of finely minced green peppers,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.
Mix thoroughly and then spread between the bread as prepared for bread
and butter sandwiches.
A FEW POINTERS ABOUT VEGETABLES
Do not oversalt vegetables. Never salt while cooking; too much
salt not only toughens the delicate fibres but also neutralizes the
valuable mineral content.
Add just sufficient boiling water to cover and then bring to a boil.
Then cook slowly until tender. Do not cover the saucepan in which the
vegetables are cooking. This condenses the steam which contains the
volatile oils and thus darkens the vegetable.
PUREE OF PEAS
Rub one cup of cooked peas through a sieve and add
One cup of milk,
One-half cup of water,
One tablespoon of cornstarch,
One teaspoon of grated onions,
One teaspoon of finely chopped parsley.
Dissolve the starch in the water and add the balance of the
ingredients to the pea puree. Bring to a boil and cook for five
minutes. Season with salt and pepper and serve with croutons or toast,
slices of bread cut in half-inch blocks.
PEA SOUFFLE
Place in a bowl
One cup of thick cream sauce,
and then rub
Four tablespoons of cooked peas through a sieve.
Now add
Five tablespoons of bread crumbs,
One teaspoon of grated onion,
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
Yolks of two eggs.
Beat to mix, then fold in the stiffly beaten whites of the two eggs.
Pour into a greased baking dish and bake in a moderate oven until firm
in the centre. Serve at once. This dish replaces meat.
PEA PUDDING
Put four tablespoons of peas through a sieve and then place in a bowl
and add
One cup of thick cream sauce,
Four tablespoons of fine bread crumbs,
One well beaten egg,
One teaspoon of finely minced parsley,
One teaspoon of grated onions,
One-half teaspoon of paprika,
One-half teaspoon of salt.
Mix to blend, then pour in well-greased custard cups. Bake until firm
in the centre. Serve in cups, or turn out on a slice of toast and
cover with cream of hollandaise sauce.
NOTE.--Set the pudding in a pan containing warm water while baking.
BAKED DRIED CORN
Soak one and one-half cups of corn over night and then in the morning
drain and place in a saucepan and cover with boiling water. Simmer
slowly until tender and then drain and season with
One small onion, minced fine,
Two tablespoons of dried parsley,
One teaspoon of salt,
One-half teaspoon of white pepper.
Place in a casserole dish and cover with one and a half cups of cream
sauce. Sprinkle with fine bread crumbs and one tablespoon of finely
grated cheese. Bake for twenty minutes in the oven. This dish replaces
meat for luncheon.
SQUASH
SQUASH AU GRATIN
Wash, pare and cut the squash into pieces, discarding the seeds. Steam
until tender and then drain well and stand on the back of the range to
dry. Now rub the pulp through a sieve. Measure and add to each cup of
pulp
One well-beaten egg,
Two tablespoons of butter,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of milk,
One tablespoon of finely minced parsley.
Pour into well-greased baking dish and cover with fine bread crumbs
and two tablespoons of grated cheese. Bake in a slow oven for twenty
minutes.
SQUASH CAKES
Wash and cut the squash into pieces and then cook until tender in
boiling water, then drain and rub pulp through sieve. Now measure and
place in a bowl
One cup of prepared squash,
One well-beaten egg,
One tablespoon of shortening,
One-half cup of milk,
One and one-half cups of flour,
Two tablespoons of baking powder,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of minced parsley.
Beat to mix and then bake as if for griddle cakes on a hot griddle.
Serve with maple syrup.
SQUASH SOUFFLE
One cup of prepared squash pulp,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One tablespoon of melted butter,
Two teaspoons of salt,
One teaspoon of paprika,
One cup of very thick cream sauce,
Yolks of two eggs.
Beat to blend and then carefully fold in the stiffly beaten whites of
two eggs. Pour into well-greased individual custard cups and set in
a pan of warm water. Bake slowly in a moderate oven until firm in the
centre, usually about twenty minutes. Let stand about three minutes
after removing from the oven and then turn on a slice of toast and
cover with cheese sauce and serve.
SQUASH ITALIENNE
One and one-half cups of prepared squash pulp,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two tablespoons of finely minced parsley,
Two tablespoons of finely minced onions.
Mix thoroughly and then dice two ounces of salt pork. Brown the salt
pork nicely and then drain off about one-half of the fat in the pan.
Turn the squash mixture on the salt pork and heat and serve.
SQUASH PIE
Wash and then cut the squash into pieces and then boil until tender
and drain; rub the pulp through sieve. Measure, and to each cup add
One cup of sugar,
Two tablespoons of melted butter,
Two well-beaten eggs,
One cup of milk,
One-half teaspoon of nutmeg.
Beat well to mix and then pour in a pie tin which has been lined with
plain pastry. Sprinkle one-half cup of currants over the top and bake
for one-half hour in a slow oven.
BAKED SQUASH
Cut a slice from the top of the squash and remove the seeds and the
string fibre. Now add
One tablespoon of melted butter,
One-half teaspoon of salt,
One-half teaspoon of paprika.
Cover closely with a lid and then bake in a slow oven until the pulp
is tender, usually about thirty minutes. Remove the lip and scoop
out the pulp with a spoon, piling it into a hot vegetable dish, and
garnish with finely chopped parsley and then serve.
SQUASH BISCUIT
Place in a bowl
Three and one-half cups of sifted flour,
One teaspoon of salt,
Five teaspoons of baking powder.
Sift to mix and then rub in five tablespoons of shortening and mix
to a dough with one cup of prepared squash pulp. Work to a dough and
blend evenly, then roll out on a slightly floured board three-quarters
of an inch thick. Cut and brush the tops with milk and bake in a hot
oven for fifteen minutes.
Squash may be used to replace potatoes when making bread. Add one cup
of squash pulp to ginger-bread, or when making small cakes it will be
found to be delicious when used this way.
OMELET IN TOMATO CASES
Select firm tomatoes and then cut a slice from the tops and with a
spoon carefully remove the centres. Place the tomato in well-greased
custard cups and then break in a bowl four eggs; then add
Four tablespoons of water,
One teaspoon of salt,
One-half teaspoon of pepper.
Beat to mix and then fill into the prepared tomato. Sprinkle one
teaspoon of fine bread crumbs on top of each tomato and add
One teaspoon of butter,
Dash of paprika.
Set the custard cups in a baking pan and place in a hot oven and bake
for twenty minutes. Turn on a slice of toast and cover with cream
sauce.
BAKED TOMATOES, CHELSEA
Select firm tomatoes and cut a slice from the tops and scoop out the
centres with a spoon. Now grease custard cups and place the tomatoes
in the cups. Now shred very fine one ounce of dried beef. Divide into
the four tomatoes. Break in a mixing bowl
Two eggs.
Then add
Three-quarters cup of milk,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One teaspoon of grated onion,
Two teaspoons of finely minced parsley.
Beat to mix and then chop fine the pulp from the tomatoes. Place one
teaspoon of this pulp in each tomato.
TOMATOES, COUNTRY STYLE
Select smooth, firm tomatoes cut in half and then place in a deep
dish. Cover with cracked ice and serve with the following dressing:
COUNTRY DRESSING
Place in a bowl
Three tablespoons of salad oil,
One tablespoon of vinegar,
One teaspoon of sugar,
One teaspoon of salt,
One-half teaspoon of white pepper,
One-quarter teaspoon of mustard.
Beat until creamy and then serve ice cold.
TOMATO FRITTERS
Select firm tomatoes and then cut in one-half inch slices. Dip in
the prepared batter and then fry until golden brown. Serve with cream
sauce.
How to prepare the batter: Place one egg in a bowl and add
One cup of water,
One teaspoon of salt,
One-half teaspoon of pepper.
Beat to mix and then add
Two tablespoons of grated onions,
One and one-half cups of flour,
Two teaspoons of baking powder.
Beat to a smooth batter and then dip the tomatoes into it. Fry quickly
until golden brown.
SPINACH
Let us first begin with the washing of the spinach. Take your cleanser
and scour out the sink and then scald it with boiling water. Now place
a clean cloth over the drain and turn the spinach into the sink. Use
plenty of lukewarm water to wash with. This is necessary to free these
crinky little leaves from the sand and grit. Now rinse in plenty of
cold water to crisp it. Shake the spinach dry and place in a deep
saucepan and cover and then steam gently until tender. Do not add
any water. In this manner the spinach is virtually cooked in its
own juices. Now turn into a chopping bowl and chop fine and then rub
through a coarse sieve and it is ready for use. You must prepare
and cook the spinach early in the day, so that you will have time to
properly prepare it, and then, when it is wanted, simply reheat it.
SPINACH A LA MODE
Prepare and cook the spinach as given above and then turn into a sieve
and let drain, with a weight, for three hours. Now chop fine and then
place one tablespoon of bacon or sausage fat in the frying pan and add
One small onion, minced very fine,
The prepared spinach.
Heat slowly until very hot and then season with salt and pepper. Lift
to a hot platter and garnish with a slice of hard-boiled egg.
SPINACH PUDDING
Cook the spinach as directed in the above methods and then add
One cup of creamed sauce,
One tablespoon of grated onion,
One cup of fine bread crumbs,
One and one-half teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly and then pour into well-greased baking dish and bake in
a hot oven for twenty minutes.
SUNSHINE SAUCE FOR VEGETABLES
Make a cream sauce, using
One and one-half cups of milk,
Seven tablespoons of flour.
Place in a saucepan and stir until dissolved, using a fork or wire
whip. Bring to a boil. Cook slowly for five minutes and then add
One and one-half teaspoons of salt,
One teaspoon of white pepper,
Two tablespoons of grated onion,
Two well-beaten eggs.
Mix thoroughly and then serve with baked peppers.
SOUFFLE OF SPINACH
Cook the spinach as directed in the method and then place one cup of
spinach in a bowl and add
Yolks of two eggs,
One cup of very thick cream sauce,
One tablespoon of grated onion,
Two teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly, and then carefully fold in the stiffly beaten whites
of two eggs and then pour into well-greased baking dish. Bake in a
moderate oven for twenty-five minutes and serve with cheese sauce in
place of meat for luncheon.
SPINACH NESTS
Cook spinach as for spinach à la mode and then chop fine and mould
into nests. Place on a slice of bread and then break an egg into each
nest and cover with two tablespoons of well-seasoned cream sauce and
one teaspoon of grated cheese. Place on a baking sheet in a moderate
oven for twelve minutes and serve with cream sauce for luncheon in
place of meat.
SPINACH WITH HOLLANDAISE SAUCE
Cook the spinach as given in the method and then when ready to serve,
reheat and make the Hollandaise sauce as follows:
Five tablespoons of salad oil,
Three tablespoons of vinegar,
One tablespoon of water,
One teaspoon of grated onion,
One-half teaspoon of paprika.
Place in a small saucepan and bring to the boiling point, and then
add the yolk of egg. Stir until thick and then add sufficient salt to
taste. Pour over the spinach when ready to serve.
SPINACH BALLS
Prepare spinach as for spinach à la mode and then place in a bowl and
add
One hard-boiled egg, chopped fine,
One tablespoon of grated onion,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
One tablespoon of salad oil.
Mix thoroughly and then form into balls and dip in beaten egg, and
then roll in fine bread crumbs and fry until golden brown in hot fat.
Serve with lamb chops.
PUREE OF SPINACH ALSACE
Rub one-half cup of spinach through a sieve and then place in a bowl
and add
One cup of thick brown gravy,
One teaspoon of grated onion,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of grated cheese,
One well-beaten egg,
Five tablespoons of fine bread crumbs.
Mix and then pour into custard cups. Bake in a moderate oven eighteen
minutes. This will replace meat for luncheon. Cream sauce may be used
instead of gravy.
SPINACH SALAD
Prepare the spinach as for spinach à la mode and then chop fine and
place in a bowl, and add
One small onion, chopped fine,
One teaspoon of salt,
One-half teaspoon of paprika.
Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp
lettuce leaves and serve with French dressing.
SPINACH A LA BOURGEOIS
To one-half cup of leftover spinach add
One tablespoon grated onion,
One cup of cream sauce,
One hard-boiled egg, chopped fine,
One teaspoon of salt,
One-half teaspoon of pepper.
Mix and then place in a baking dish and sprinkle with grated cheese.
Bake in a hot oven for eighteen minutes. Serve in place of meat for
luncheon.
SPINACH--SCOTCH STYLE
Place in a bowl
One cup of prepared spinach,
Three-quarters cup of thick brown gravy,
One and one-half teaspoons of salt,
One-half teaspoon of white pepper.
Beat to thoroughly mix and then pour into well-greased baking dish and
sprinkle two tablespoons of grated cheese and fine bread crumbs and
then bake in a hot oven for twenty minutes.
HOW TO PREPARE A STOCK POT
Select a pot that has a close-fitting lid and keep it for this
purpose. The usual proportion is a one-gallon pot for a family of six.
You will require one pound of bones to every quart of water, and
One large onion,
One medium sized carrot,
One medium sized turnip,
One faggot of soup herbs,
Also one and one-half pounds lean meat
to every four quarts of water or less. Have the butcher crack the
bones well and then rinse them under cold water and place in the pot,
together with meat and the seasoning. Add the required amount of cold
water and bring to a boil. Cook very slowly for three and one-half
hours. Strain the liquid and discard the bones and vegetables. Set the
liquid aside to cool and remove the cake of fat when it hardens. Now
place the liquid in a saucepan and boil for twenty minutes. It may now
be used for stock, soups, broths, gravies and sauces.
Cover the bones in the kettle with cold water again and add any
leftover gravies, bits of meat, trimmings and bones that you may have
on hand. Cook slowly on the back of the range for four hours, and then
strain, and to two quarts of this stock add
One can of tomatoes,
One cupful of diced carrots,
One-half cup of diced onions,
One-half cup of barley,
One cupful of diced potatoes,
One-half cup of diced turnips,
One-quarter teaspoon of powdered thyme,
Two tablespoons of finely chopped parsley,
One tablespoon of dried celery leaves.
Cook slowly for one hour for a good vegetable soup. To give the soup
body, add
Three-fourths cup of flour.
Dissolved in
One cup of cold water.
Cook ten minutes and then serve.
BEAN SOUP
Soak one pint of marrow-fat or soup beans over night. In the morning
wash and place in soup kettle with two quarts of water, bring to a
boil, turn in colander, and let drain and rinse under cold water.
Return to soup kettle and add
Four quarts of water,
One faggot soup herbs,
One teaspoon thyme,
One cup finely chopped onions,
One carrot cut in tiny dice.
Cook slowly for four hours, now mince one-half pound of salt pork
fine, place in frying pan and cook slowly until nice brown; add to the
bean stock, mashing beans well. Serve.
Dried peas, lima beans, soy beans and lentil soup may be prepared in
the same manner.
BOUILLON
Two and one-half pounds shin beef with bone,
One stock celery,
One carrot, sliced thin,
Two onions,
One clove,
One bay leaf,
One pound veal bones.
Remove bone and cut meat in small pieces, brown quickly in hot pan,
place in soup kettle, and add vegetables cut in tiny dice and three
quarts of cold water; bring slowly to a boil and cook slowly for three
and one-half hours; strain through napkin, season and clarify white of
egg and crushed egg shell.
To clarify: Set soup aside until cold, remove fat, return to stock
pot, and add white of egg, crushed egg shell and one-half cup of cold
water beaten together, then bring slowly to a boil, cook for five
minutes and then add one-half cup of water--lift from stove, set aside
to settle and strain through piece cheesecloth.
MOCK TURTLE SOUP
One calf's head.
Clean and thoroughly wash head, removing tongue and brains.
Place the head in stock pot, then add
Five quarts cold water,
Two carrots, cut in dices,
Three-quarter cup sliced onions,
One fagot soup herbs,
One-half teaspoon sweet marjoram,
One-half teaspoon thyme,
One-half cup celery leaves.
Bring to a boil and cook slowly until meat leaves the bones, lift
head; cut part head in tiny dice, using about two cups of the meat; do
not add to the mock turtle yet.
Now place in frying pan
One-half cup of shortening,
Three-quarters cup of flour.
Brown flour a deep mahogany brown--add part of the stock to blend into
thick sauce--bring to a boil and cook slowly for five minutes; then
strain into the stock or mock turtle soup. Now add
One tablespoon salt,
One teaspoon white pepper.