cool, remove fat from top; now return stock to kettle and clarify as
for bouillon; to serve reheat, add the chopped calf's head meat
as prepared, juice of one-half lemon, two slices lemon cut in tiny
pieces, two hard-boiled eggs chopped fine.
OXTAIL SOUP
Have butcher cut tail in pieces; soak ox-tail in warm water for
one-half hour. Wash and wipe dry, now roll each joint in flour, place
one-half cup of shortening in soup kettle, add the ox-tails and brown
well, then add one-half cup flour, browning a deep mahogany brown; now
add
Three quarts cold water,
One bunch soup herbs,
Four onions chopped fine,
One carrot cut in dice,
One teaspoon of thyme.
Cook slowly for three hours, season with pepper and salt and juice of
one-half lemon.
MULLIGATAWNY SOUP
Place in a saucepan
Three pints of chicken stock,
One cup diced apples,
Four onions chopped fine,
One carrot cut in dice,
One clove,
One-half teaspoon of thyme.
Simmer slowly for one-half hour.
Now place in frying pan
Four tablespoons bacon fat,
One-half cup of flour,
One-half teaspoon curry powder.
Blend together, and then add one pint of cold water, and as soon as it
is thoroughly blended turn into the soup; stir to prevent lumping and
bring quickly to a boil; cook ten minutes; strain through cheesecloth;
add juice one-half lemon and one-half cup of finely chopped chicken
meat. Serve.
FRENCH PEA SOUP
Soak one cup of dried peas over night and then in the morning drain
and place in a saucepan, adding
Two quarts of water.
Simmer gently until tender and then pass through a sieve and add
Two large onions, grated,
Two tablespoons of parsley, minced fine,
Six whole cloves,
One small bay leaf,
One-half cup of strained canned tomatoes.
Simmer slowly for thirty minutes and then serve with toasted strips of
bread.
FAGGOT OF SOUP HERBS
Divide one leek into three parts and cut from the stem up. To this
piece of leek add
Four branches of thyme,
Two branches of parsley,
One piece of carrot, cut in a strip three inches long,
Two branches of celery,
One small pepper pod.
Tie with a string and dry in a warm place. When dry put in a glass jar
to be used as needed.
Many varieties of soups may be made from the plain stock with just a
few minutes' work.
Clear tomato soup: To one quart of stock add one cupful of canned
tomatoes, rubbed through a fine sieve. Noodles, macaroni or any cooked
vegetable may be added.
For clear soup: Add one teaspoon of kitchen bouquet and any desired
vegetables to each quart of stock. When making cream soups, if you
will add one cupful of prepared stock to each cup of milk, your soup
will have a delicious flavor.
Stock may be made, filled into sterilized jars and then the rubber
and lid adjusted; the soup may then be processed for three hours in
a hot-water bath. Remove from the bath, fasten the lids securely, and
then test for leaks and store in a dry cool place. Where there is a
fire kept in the kitchen, it will not add to the costs to can soups,
stocks, etc., for future use.
PEPPER POT
Place in a saucepan
Two calves' feet, cut in pieces,
One pound cooked honeycomb tripe, cut in small blocks,
One cup of finely chopped onions,
One bunch of soup herbs,
One teaspoon of sweet marjoram,
Two whole cloves,
Two whole allspice,
Four quarts of water.
Bring to a boil and cook slowly for three hours. Remove the calves'
feet, remove meat from the fat, chop meat fine and return to soup,
then add three cups of finely diced potatoes and tiny dumplings made
as follows:
Place in a mixing bowl
One cup of flour,
One-half teaspoon of salt,
One-half teaspoon of pepper,
One-half teaspoon of thyme,
One tablespoon of finely minced parsley,
One teaspoon of baking powder,
Four tablespoons of water.
Mix to a dough and then work well to blend. Make into small balls the
size of a large pea. Drop into the pepper pot and cook for fifteen
minutes. Season with salt and pepper and then serve.
FRUIT SOUP
The French, Swiss and Danish housewives serve during the summer a
delicious fruit soup. In Normandy, during apple-blossom time, the
petals of the fruit are picked as they fall and are used for fruit
soup, blossom jelly and perfume and distilled water.
HOW TO MAKE THIS SOUP
You may use any fruit desired; wash to thoroughly cleanse, and to each
pint of crushed fruit allow three pints of water. The fruit must be
packed solidly. Place in a kettle and cook until the fruit is soft and
then rub through a fine sieve. Now measure and add
One-half cup of sugar,
Three tablespoons of cornstarch, dissolved in
Four tablespoons of cold water to each pint
of the fruit puree. Bring to boil and cook five minutes. Remove from
the fire and add yolk of one egg. Beat very hard and then fold in
stiffly beaten white of egg; season slightly with nutmeg, chill and
serve.
Strawberries, blackberries, raspberries, huckleberries, cherries,
grapes, currants, apples, peaches, pears, oranges, lemon and quinces
may be used for these soups. They are delicious when served ice cold
on a hot day.
MEATS
Use oven for baking and boiling and then cook your meats in the
old-fashioned English way by direct contact with the flame. This means
that you must first place one quart of water and one tablespoon of
salt in the broiler pan of the gas range; then place in the roast,
steak or chops, upon the broiler; turn every few minutes. The roast
must be placed farther from the flame to prevent burning. A good rule
for this is to keep roasting meat four inches from the flame, steaks
and chops two and one-half inches and fish three inches.
The placing of water in the broiler pan prevents fat from catching
fire. This liquid may be allowed to cool and then the fat may be
removed and clarified and used for other purposes. Baste roast with
one pint of boiling water while cooking.
ROASTING AND BAKING MEATS
Roasting or grilling is done before open fire, the meat being turned
frequently, so that all sides may be cooked alike. The meat is basted
with its own fat. This method of cooking meat is used daily in Europe,
but not much used in this country.
When a piece of meat is large it is roasted. Meat cooked in an oven by
radiated heat is frequently called in this country "roasting." It is
well known and needs little description. When baking meat always use
a wire rack to lift the meat from the bottom of the pan. This will
insure even cooking.
Use the broiling oven in the gas range for roasting, placing rack
sufficiently low. Have the oven hot enough to brown the meat quickly,
then reduce the heat so that it will cook evenly; turn the roast three
times during this process.
Allow one-half an hour after placing meat in the oven before counting
time. This is necessary so that the meat may reach the required
temperature to start cooking.
To bake (oven roast) use same process, using regular oven.
Start counting time after meat is one-half hour in oven and allow
twelve minutes to the pound for very rare, fifteen minutes for rare,
eighteen minutes for medium and twenty for well done.
Baste the meat with the liquid in the pan every fifteen minutes. Do
not add seasoning to the meat while cooking. It is a well-known fact
that salt will cause the juices and flavoring of the meat to dissolve
and therefore become lost. Season steaks and chops just before
serving. Season roasts five minutes before removing from the oven.
Always make the gravy after removing the meat from the pan.
NOTE.--Never dish meat on a cold platter. The contact of a cold dish
with the hot meat will injure its delicate aroma.
In many portions of France and England chops and steaks are served
upon platters set over a bowl of hot water or a special fuel that can
be burned in a container that holds the platter. When serving a large
steak always have a cover of metal or another hot dish turned over the
meat to prevent it chilling.
CORRECT METHOD OF BOILING MEAT
Place the meat in a saucepan of boiling water and then keep the water
boiling rapidly for five minutes after the meat is added. Then place
the saucepan in a position where it will cook just below the boiling
point for the required length of time. Constant and rapid boiling
will cause the albumen in the meat to harden; therefore, no amount of
cooking afterward will soften the fibre. It will only cause the meat
to fall apart without being tender.
It is important to keep the saucepan closely covered. This will
prevent the delicate aroma from evaporating.
Braising: Meat is placed in a hot saucepan and turned quickly and
frequently. It is cooked in its own juices in a closely covered
saucepan.
Steaming: Cooking meat by placing in steam bath or steamer.
Grilling: Cooking meat over a hot fire on a grill made for the
purpose.
Broiling: A very hot fire is necessary for this mode of cooking meat.
Only the choicest, tenderest, and most delicate cuts are suitable
for cooking by this method. The strong heat instantly coagulates the
albumen by searing it, thus retaining all its juices and flavor. That
this method may be successful it is very necessary that the meat be
turned every few minutes. This also insures it being cooked evenly.
Pan Broiling: This is another method of cooking the fine cuts of meat
when it is not possible to broil them. Broiled meat is more healthful
and also less wasteful than any other form of cooked meat.
TO PAN BROIL
Heat an iron frying pan red hot, then place in it the meat. Turn it
constantly.
TIME FOR ROASTING MEAT IN GAS BROILER
Beef, eighteen minutes to the pound.
Lamb and mutton, twenty-one minutes to the pound.
Veal, twenty-five minutes to the pound.
Chicken or duck, eighteen minutes to the pound without filling and
twenty-five minutes to the pound with filling.
Fish, fifteen minutes to the pound.
Au gratin dishes, meat pie and various vegetables may be cooked at the
same time.
PORK
Pork should be sweet-smelling--the fat clear white and flesh good
pinkish color. Loin for chops, crown roast.
BOILED PORK
Plunge pork in boiling water and cook, allowing twenty-five minutes to
the pound.
TO ROAST LOIN
Wipe with damp cloth, pat in plenty of flour, place in a roasting pan,
place in hot oven for thirty minutes. Now reduce heat to moderate and
roast, allowing thirty minutes to the pound; baste with boiling water
after meat is in oven one-half hour.
Fresh ham and shoulder may be roasted in same manner.
SPANISH KIDNEY STEW
Cut three pork kidneys in one-inch pieces, rejecting the tubes and
fat, and then soak in warm water and one tablespoon of lemon juice
for one hour. Drain, and then parboil and drain and blanch under cold
water. Now return to saucepan and add just sufficient boiling water to
cover. Cook until tender, and then add
One-half cupful of chopped onions,
Two red or green peppers, chopped fine,
One cupful of tomatoes,
One-half cup of cornstarch dissolved in
One-half cup of cold water.
Bring to boiling point and then add
One cupful of cooked beans,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
One-quarter teaspoon of thyme.
Heat to the boiling point and then serve.
BRAISED SWEETBREADS
Prepare sweetbreads as directed on Page 164 and then remove the tubes
and fat and cut into slices. Place two tablespoons of butter in a
saucepan and add the sweetbreads and one tablespoon of grated onions,
one cup of mushrooms, toss gently until nicely browned and then lift
on squares of toast and cover with supreme sauce.
SAUSAGE CAKES
One-quarter pound of pork sausage,
One-half pound of hamburg steak,
Four onions, minced fine,
Three-quarters cup of prepared bread,
Two teaspoonfuls of salt,
One teaspoon of paprika,
Three tablespoons of finely minced parsley.
Mix to thoroughly blend and then form into round sausages. Roll in
flour and brown quickly, and then add
One-half cup of boiling water,
One cup of canned tomatoes.
Bring to the boiling point and cook for five minutes. Serve, lift the
sausages on fried mush.
To prepare the bread: Soak stale bread in cold water until soft and
then press very dry. Measure and then rub through a fine sieve to
remove the lumps. All the above may be cooked in the fireless cooker
or in casserole dishes.
MUTTON
Mutton is the dressed carcass of the full-grown sheep and is usually
prime in animals from three to five years old. If any older than this
it lacks flavor and is tough.
The cuts of mutton and of lamb are the same, namely: The meat is
divided into fore and hind quarters and then cut into the neck,
shoulder, rack, breast, loin and leg.
The shoulder and leg are used for roasting and may be boned and then
filled and rolled. For choice rack, cut to the tenth rib as for the
chops. Three ribs and the neck for stewing, meat pies, goulashes, etc.
The loin for chops.
The French and English have methods of cutting and cooking mutton and
lamb that made these cuts delicious.
CHOPS
French chops: Cut two ribs thick from the rack. English chops: Cut two
inches thick from the loin, including the kidney.
TO COOK
Trim the chops free from excess fat and then baste with the juice of
one lemon. Place in a broiler and cook for ten minutes, turning them
frequently.
ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS
One tablespoon of Worcestershire sauce,
Two tablespoons of salad oil,
One teaspoon of mustard,
One-half teaspoon of salt,
One-half teaspoon of paprika,
Juice of one-half lemon.
Blend well together and then spread lightly on both sides of the
cooked chops. Serve on a hot platter without gravy, with spiced grape
or currant jelly.
ROAST MUTTON
Trim to remove the excess fat and then dust with flour. Place on
the rack in the baking pan. Place in a hot oven to brown for thirty
minutes. Baste every ten minutes with boiling water. Cook the meat
for eighteen minutes to the pound, not counting the first half hour
in which the meat starts to cook. Drain off the fat before making the
gravy.
Mutton and lamb chops may be used for frying purposes. It can be
blended with equal amounts of ham, bacon, pork or beef fat. Save every
bit of fat and use it for making soap. This fat makes a fine soft soap
for scouring and cleaning.
CURRY OF MUTTON
Have the butcher cut the neck of mutton into cutlets and then wipe
with a damp cloth and place in a saucepan, together with
Two medium sized onions,
One carrot, cut in dice.
Gently brown the meat before adding any water. When meat is browned
add
Two cups of boiling water.
Cook until tender and then season and thicken the gravy slightly with
cornstarch. Now add
One-half teaspoon of curry powder.
To serve, place a border of cooked noodles around the edge of a large
platter and then lift the mutton curry in the centre and garnish with
finely chopped parsley.
GOULASH
This is a characteristic dish of the Balkan states. It is made by
cutting one-half pound of lean beef (shin) into one-inch thick blocks
and three-quarters of a pound of veal cut into small pieces. Roll
the meat in flour and then place in a stewing pan. Cover with boiling
water and cover closely. Cook the meat until it is tender. Remove the
lid and boil the liquid quickly to reduce. Now add:
One-half cup of thick sour cream,
One tablespoon of paprika,
Three tablespoons of grated onion,
Two tablespoons of finely minced parsley,
Two teaspoons of salt.
Bring to a boil and then simmer for ten minutes. Serve with fried
noodles.
SWEETBREAD PATTIES
To make the patty shells place in a bowl two cups of flour and then
add
One teaspoon of salt,
Five teaspoons of baking powder.
Rub between the hands to mix and run into the prepared flour
One-half cup of shortening.
Mix to a dough with a scant two-thirds cup of ice-cold water. Turn
on a floured moulding board and either roll or pat out one and
one-quarter inch thick. Cut as for biscuits, using a water glass
to cut with. The biscuit cutter will not permit cutting with this
thickness of dough. Now use small cutter and cut out the centre,
leaving about one-half inch thickness at the bottom and a wall
one-half inch thick around the patty shell. Place on a baking sheet
and bake in a hot oven for eighteen minutes. Then fill with braised
sweetbreads.
BRAISED OXTAILS WITH BAKED DRIED PEAS
Soak one and one-half cups of dried peas over night and then in the
morning parboil. Place in a baking dish, together with
One-half cup of chopped onions,
Two green peppers, chopped fine,
Two prepared oxtails,
One cupful of tomatoes,
Two teaspoons of salt,
One-half teaspoon of pepper,
and sufficient water to cover. Bake in a moderate oven for three
hours.
To prepare the ox-tails have the butcher cut the tails in two-inch
pieces and then soak for two hours in lukewarm water. Wash well and
parboil for fifteen minutes.
CHILI OF BEEF
Cut one pound of flank steak in one-inch blocks and then roll in flour
and brown quickly in hot fat. Now add
Six onions, chopped fine,
Three red pimentoes, chopped fine,
One cup of tomatoes,
One cup of water.
Cook slowly until meat is tender and then season with
Two teaspoons of salt,
One teaspoon of paprika,
and add one cup of cooked beans. Heat to boiling point and then serve.
MEAT LOAF
Two cups of raw meat, minced fine,
One cup of onions, chopped fine,
Two cups of cold cooked oatmeal,
One teaspoon of thyme,
One teaspoon of sweet marjoram,
One tablespoon of salt,
One teaspoon of pepper,
One-half cup of stock to moisten.
Mix thoroughly and then pack into a well-greased and floured
loaf-shaped pan. Place this pan in a larger one containing water and
bake in a slow oven for one hour. This dish will keep for one week in
the icebox. It makes splendid sandwiches.
Select cut from neck then using meat for the loaf
Then cover the bones with cold water and then add
Two onions,
One carrot,
One fagot of soup herbs.
Cook slowly for one hour. Use this liquid for a stock for making
gravy.
SWEETBREADS POLASKA
Select medium-sized sweetbreads, place the sweetbreads in cold water
to soak, adding one teaspoon of lemon juice; soak for two hours and
then wash and pat dry. Remove the tubes and fatty particles and then
place in a saucepan. Cover with boiling water and cook for twenty
minutes. Blanch under cold running water and let cool. Pat dry and
then place in icebox until needed.
Prepare one pint of cream sauce as follows: Place one pint of milk in
a saucepan and add six tablespoons of flour. Stir with a wire spoon
or fork to dissolve the flour, then place on the stove and bring to a
boil. Now add
One level tablespoon of salt.
One level teaspoon of paprika,
Two tablespoons of lemon juice,
One teaspoon of grated rind of lemon,
One-half teaspoon of mustard,
One well-beaten egg.
Beat to thoroughly mix; then add
One cup of cooked peas,
One tablespoon of grated onion,
The prepared sweetbreads, cut into three-quarter inch pieces.
Mix thoroughly and then fill into the patty shells. Sprinkle the
top with fine bread crumbs; place and bake in a moderate oven for
twenty-five minutes. Now while the patties are heating, peel and wash
one-quarter pound of mushrooms, using the stem and button. Parboil and
then drain. Pan for four minutes in a little butter and then serve as
a garnish with the patties.
CREOLE BEEF
Have the butcher cut two pounds of shin beef, leaving the bone in.
Wipe it with a damp cloth and then pat into the meat one-half cupful
of flour. Melt five tablespoons of shortening in a deep saucepan, and
when hot put in the meat. Brown quickly and then turn on the other
side. When both sides are browned add
Two cups of boiling water,
One cup of chopped onions,
Two carrots cut in dice,
One cup of canned tomatoes.
Bring quickly to a boil and cover closely and cook very slowly until
tender, usually about two hours. Season and then it is ready to serve;
or the pot may be placed in a slow oven for three hours.
SHELL FISH
Shellfish includes crabs, both hard and soft shell, lobsters, shrimp,
terrapin, green turtle, snapper, etc.
All shellfish must be actively alive before cooking. This is the
essential point and will prevent ptomaine poisoning. Never cook
shellfish if they are dead. Remember, they are deadly.
Place a boiler of water on the stove and bring to a boil. Add one
tablespoon of red pepper and one cup of vinegar. To cook lobster,
shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes
for the medium size, fifteen minutes for the small and thirty minutes
for the large ones.
When cooked, remove from the water and place under cold water. Let
cool. Place on the ice until needed.
To clean crabs break off the claws and then save the two large ones.
Then remove the apron pieces of the shell, like a plate under the
eyes. Break the shell apart and remove the spongy fingers, sandbag and
eggs, if any. Wash well. You now have white oval-shaped pieces of crab
meat, that must be picked from its cells. Split with a silver knife
and use an oyster fork to pick out the meat. This can be used for au
gratin, à la King, ravigotte, deviled crabs, salads, croquettes and
crab cakes.
CRAB MEAT
The crab must be actively alive before cooking. To cook place a large
boiler of water on the fire and bring to a boil; add to it
One-half cup of vinegar,
One teaspoon of cayenne pepper.
Then add the crabs and cover closely and boil for twenty minutes.
Count time when water boils after adding crabs.
FRIED CRAB MEAT
Pick the meat from the cooked crabs and mince fine two ounces of
bacon. Place the bacon and one and one-half cups of crab meat and two
tablespoons of grated onion in a hot skillet and cook until nicely
browned. Serve on toast and pour melted butter over the prepared crab
meat.
CRAB MEAT SERVED IN CREAM
Place in a saucepan
One and one-half cups of milk,
Six level tablespoons of flour.
Stir to blend. Bring to a boil and cook for three minutes. Now add
One and one-half cups of crab meat,
One green pepper minced fine,
One onion, grated,
One teaspoon of salt,
One teaspoon of paprika,
Grated rind of one-quarter lemon,
Juice of one lemon,
Two tablespoons of butter.
Toss gently, cooking until well heated. Serve in individual ramekins
or small custard cups, dusting with paprika.
FRIED CRABS
Clean the cooked crabs and then cut a thin slice from the shell that
contains the meat. Dip the meaty part in a salad oil and fry until
golden brown in hot skillet.
RAVIGOTTE SAUCE
One cup mayonnaise,
One-half cup finely chopped young green onions,
One-quarter cup finely chopped parsley,
One-quarter cup finely chopped green peppers,
One-quarter teaspoon mustard,
One teaspoon paprika,
One teaspoon salt.
Beat to mix.
CRAB MEAT BALLS
Mince fine
Two ounces of bacon,
Two green peppers,
One-half cup of canned tomatoes, pressed very dry,
Two tomatoes,
Three onions.
Brown the bacon quickly and then add the finely chopped peppers,
tomatoes and onions. Cook gently until soft and dry, then add
One and one-half cups of crab meat,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of Worcestershire sauce.
Mix well and then form into balls the size of a fishcake and roll in
flour, dip in beaten egg and fry until golden brown in hot fat. Serve
with tartare sauce.
CRAB RAVIGOTTE
Serve crab meat in nests of crisp lettuce with ravigotte sauce.
CRAB MEAT A LA KING
Place in saucepan or chafing dish
One and one-half cups of thick cream sauce.
Add
Three-quarters cup of mushrooms, peeled and cut into tiny pieces
and parboiled,
Two pimentos chopped fine,
One well-beaten egg,
One teaspoon salt,
One teaspoon paprika,
Juice of one-half lemon,
Two cups or one-half pound of crab meat.
peeled and cut into tiny pieces and parboiled.
Toss with fork to mix; heat to boiling point and serve with toast.
TRIPE AND OYSTERS
Cut one-half pound of cooked tripe into small dice and place in a
saucepan and cover with boiling water. Cook for ten minutes and then
drain and add
One and one-half cups of thin cream sauce,
One small onion, grated,
Two tablespoons of finely minced parsley,
Twenty-five stewing oysters.
Bring to a boil and cook for eight minutes, then season with
Two teaspoons of salt,
One teaspoon of paprika.
GRILLED OYSTER ON HALF SHELL
Allow four large oysters for each service. Have the oysters opened on
the deep shell and remove the oysters, wash free from bits of shell
and then roll in grated cheese. Replace on shell and then spread each
oyster with one-half teaspoon of minced bacon. Sprinkle with fine
bread crumbs and then bake eight minutes in a hot oven or broiler.
OYSTERS ON THE HALF SHELL
Have the oysters opened on the deep shell and remove the oyster. Look
over carefully for bits of shell, and then prepare a mixture of