Three tablespoons of catsup,
One-half teaspoon of salt,
One teaspoon of paprika.
Mix and dip oyster into the sauce, then roll in finely grated cheese.
Serve ice cold.
OYSTER COCKTAIL
Sauce for the cocktail can be made from
One-half cup of finely chopped onions.
Place in a saucepan and cook until the onions are soft and then rub
through a fine sieve and add
One tablespoon of horseradish,
One tablespoon of Worcestershire sauce,
One teaspoon of salt,
One teaspoon of paprika.
Beat to thoroughly mix and add five small oysters for each service.
OYSTER PIE
Make a pastry of
One cup of flour,
One-half teaspoon of salt,
One teaspoon of baking powder.
Sift and then rub in four tablespoons of shortening, and then mix to a
dough with five tablespoons of water. Roll out one-half of the pastry
one-quarter inch thick and then line a deep pie tin with the pastry.
Then place in layers of the oysters and season with
Salt,
Pepper,
One-quarter teaspoon of grated onion,
One teaspoon of finely minced parsley.
Now another layer of oysters and then the seasoning. Now pour over all
one cup of very thick cream sauce. Roll out the balance of the pastry
and cut in one-inch-wide strips. Place lattice fashion over the tops
of the pie and wash with water and bake in a hot oven for forty-five
minutes.
CRAB MEAT AU GRATIN
Place in a bowl
Two cups thick cream sauce,
One and one-quarter cups crab meat,
One onion grated,
Three tablespoons finely minced parsley,
One and one-half teaspoons salt,
One-half teaspoon white pepper,
One-half teaspoon paprika.
Mix with fork, turn into au gratin dish, sprinkle the top with
fine bread crumbs, dot with bits of butter and then sprinkle two
tablespoons grated cheese and bake in a moderate oven thirty-five
minutes.
To prepare cream sauce for à la King and au gratin dishes, use four
level tablespoons flour to each cup milk.
Dissolve flour in cold milk, bring to boil, cook two minutes; it is
then ready for use.
SOFT SHELL CRABS
Soft-shell crabs are shedders, that is, the crab has shed his shell
and the new one is not yet hard. To clean, insert the finger under
the apron-shaped piece and the back part of the shell and remove the
spongy fingers, the entrails, etc. Wash and drain well and then roll
in flour, dip in beaten egg and then roll in fine crumbs and fry until
golden brown in hot fat. Place in a hot oven for ten minutes to cook.
Serve with tartare sauce.
LOBSTER
Lobster may be boiled, broiled and baked and may be served in same
manner as crab meat.
LOBSTER A LA NEWBURG
Place in a saucepan
One and one-half cups of milk,
Five tablespoons of flour.
Dissolve the flour in the milk and bring to a boil. Cook for five
minutes and then add
One well-beaten egg,
Lobster meat, cut in one-inch blocks,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of Worcestershire sauce,
Juice one-half lemon.
TO BROIL LOBSTERS
Split the live lobster in half. Lay it on its back. Do not cut the
back shell through. Remove the entrails and remove the vein through
the tail. Wash well and then brush with salad oil and place in
broiler, shell side up, and cook for fifteen minutes. Turn the flesh
side up and baste with salad oil or melted butter. Cook for twelve
minutes and then remove and serve with melted butter, chili or tomato
sauce.
TO BOIL
Plunge the lobster into boiling water and cook for twenty minutes,
for medium lobster. Cool, break apart, discard entrails and fine vein
running down the centre of the tail. Break open the claws and remove
the meat. This meat and that of the belly and tail may be used for
salads, ravigottes, au gratins, croquettes, cutlets, à la King and
terrapin style.
SAUCE TO SERVE WITH FISH--FOR BOILED FISH
One cup of fish stock (Court Bouillon),
One-half cup of milk,
Three level tablespoons of cornstarch.
Dissolve the starch in the milk and then add the fish stock. Bring to
a boil and cook slowly for eight minutes. Add
One tablespoon of butter,
One teaspoon of salt,
One teaspoon of paprika,
One teaspoon of grated onion,
One well-beaten egg.
Beat thoroughly to mix and then bring to heating point. Serve.
TARTARE SAUCE FOR FRIED FISH
One cup of mayonnaise dressing,
One medium sized pickle, chopped fine,
One tablespoon of grated onion,
Two tablespoons of minced parsley,
One teaspoon of paprika,
One-half teaspoon of mustard,
One teaspoon of salt.
Blend well before serving.
HOLLANDAISE SAUCE
One-half cup of salad oil,
One onion grated,
One teaspoon of paprika,
One teaspoon of salt,
Five tablespoons of vinegar.
Heat slowly until hot and then add
Yolks of two eggs.
Stir until thick and then add one tablespoon of finely minced parsley.
If this should curdle, add two tablespoons of boiling water. Beat
hard.
BROILED SHAD ROE
Wipe the roe and then parboil for five minutes. Now wipe dry and then
dust very lightly with flour and then brush with bacon fat. Place on
the broiler and cook for ten minutes. Lift to a hot platter and spread
with this sauce: Place on a plate
Two tablespoons of butter,
One tablespoon of lemon juice,
One tablespoon of grated onion,
One tablespoon of finely chopped onion,
One teaspoon of salt.
BAKED SHAD
Select a two and one-half pound shad. Have the fish dealer clean and
prepare it for baking. Now prepare a filling as follows: Place in a
bowl
One cup of breadcrumbs,
Two onions, chopped fine,
Two tablespoons of finely chopped parsley,
One and one-half teaspoons of salt,
One teaspoon of pepper,
One-half teaspoon of thyme,
One egg,
Two tablespoons of salad oil.
Mix well and then fill into the fish. Sew the opening with a stout
string and a darning needle. Pat the flour into the fish. Place in a
baking pan and bake in a hot oven for one hour. Baste every fifteen
minutes with one cup of boiling water. Now, if you place a strip
of cheesecloth under the fish you will be able to lift it without
breaking. Use the leftover portions for shad au gratin for Monday
night's dinner.
PLANKED SHAD
Have the fish dealer split the shad for planking. Soak the plank in
cold water for two hours and then place the fish on the plank, and
brush it with lemon juice. Place in the lowest part of the broiler of
the gas range. Begin to baste with cold water after the fish has been
in the oven for twelve minutes. Allow thirty minutes for planking a
two and one-half pound shad.
LONG ISLAND DEEP SEA PIE
Grease a deep baking dish and then sprinkle with fine bread crumbs.
Now place a layer of finely diced potatoes in the bottom of the dish.
Next a layer of cooked fish, cut into pieces the size of a walnut.
Next a layer of sliced onions; then a layer of sliced tomatoes;
repeat, making two layers. Season each layer with salt, pepper and
finely minced parsley. Now prepare a sauce as follows:
Place
One and one-half cups of milk in a saucepan,
Six level tablespoons of flour.
Stir until the flour is dissolved and then bring to a boil. Remove
from the fire and add
Two tablespoons of Worcestershire sauce,
One well-beaten egg.
Pour over the prepared pie. Place a crust on top, making three or
four gashes in it to permit the steam to escape. Bake in slow oven one
hour.
APPETIZERS
The appetizer is a small morsel of food served at the beginning of
the meal, causes a free flow of digestive juice and thus helps the
digestion. During the growing season these canapés may be scullions,
served icy cold, radishes, cold and crisp and cut into thin pieces,
but still left on the stem; well-cleaned, crisp, crinkly watercress;
coleslaw, with celery; coleslaw with green and red peppers or with
scullions, or with bacon or ham nicely browned; or just a slice of
full ripe tomato, spread with mayonnaise and dusted with grated cheese
or paprika.
Many housewives have the impression that the preparation of the
delicious accessories of the cosmopolitan meal is expensive. Well, I
hardly need tell you that the French housewife is noted for her thrift
and that these dainty tidbits are frequently portions of leftovers
from a meal, sometimes the scrapings of a saucepan or a tablespoon of
meat, vegetables and gravy.
Have you ever had just a small piece of fish left over, entirely
too small to serve by itself? And rather than leave it on a plate or
saucer to form an accumulation you think, "Well, I can't use it, so
into the garbage it goes."
Now this tablespoon or two of fish would have made you a few delicious
canapés; by flaking it and then putting it through a sieve. Place it
on a platter and then add
Two tablespoons of butter,
One teaspoon of paprika,
One tablespoon of grated onion,
One tablespoon of finely minced parsley.
Work to a smooth paste and then spread on a narrow strip of toast.
Garnish with a slice of hard-boiled egg.
The canapé, though it bears a foreign name, is not necessarily an
expensive addition to the menu for the family, nor is it elaborate.
This delectable morsel is rather dainty, delicate and used as an
appetizer that helps to start and stimulate the digestive juices and
thus cause them to flow freely for the digestion of the food.
Canapés are usually served cold, on a plate covered with a doily; the
canapé is placed on this. They need not all be alike; the bread may be
cut with various sandwich cutters or it may be cut into finger widths
and then toasted lightly and spread with the prepared paste.
Meat, chicken, cheese, nuts, olives, etc., may be used in place of
the fish. If you have just a spoonful or so of peas, beans, spinach,
cauliflower or asparagus you may use it in place of the fish, thus
making a vegetable canapé. Try two canned pimentos in place of either
meat or fish.
EGG CUTLETS
Make a cream sauce, using six level teaspoons of flour to one cup of
milk. Dissolve the flour in the milk and then bring to a boil.
Cook for five minutes and then cool and place in a bowl and add two
hard-boiled eggs chopped fine and
Two tablespoons of finely chopped parsley,
One tablespoon of finely grated onion,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-quarter cup of fine bread crumbs.
Mix and then pour on well-greased platter. Cool for four hours. To
mould, form into shape and then dip in flour, then in beaten egg
and then in fine bread crumbs. Fry until golden brown in hot fat or
vegetable oil. Serve with tomato sauce.
BAKED EGGS IN CORN CASES
Make ten corn muffins, from the following mixture:
One and one-quarter cups of milk,
One egg,
Two tablespoons of syrup,
Two tablespoons of shortening.
Beat hard to mix and then add
One and one-quarter cups of sifted flour,
Three-quarters cup of cornmeal,
Five teaspoons of baking powder.
Beat thoroughly to mix and then pour into well-greased muffin pans and
bake for thirty-five minutes in a hot oven. Now cut from the top one
slice from each of the four muffins and use a spoon to scoop out the
centres. Break an egg and then fill to the top with cheese sauce.
Sprinkle with bread crumbs and set in a baking pan and bake for twenty
minutes in a moderate oven. Serve with either cream or tomato sauce.
SPANISH OMELET
Beat whites of three eggs until stiff, then carefully cut and fold in
yolks of three eggs. Then when well blended, pour in hot frying pan
containing three tablespoons of shortening; cook slowly, shaking
frequently until mixture is dry on top. Now spread with a filling
prepared as follows:
Place in a bowl
Two tablespoons grated onion,
One-half cup of well-drained tomatoes,
Four olives, chopped fine,
Two tablespoons of finely minced parsley,
One-half teaspoon of paprika.
Cook this mixture in two tablespoons of shortening until hot, spread
on omelet, fold and roll, turn on hot dish, sprinkle with paprika and
garnish with finely chopped parsley.
EGGS A LA GRENADIER
Cook three ounces of macaroni and then place in a bowl, and season
highly. Add
One onion, chopped fine,
Two tablespoons of finely chopped parsley.
Now fill into five pimentos. Place in a baking pan and bake for
fifteen minutes. Remove and then place on a hot platter, flattening
well; then place one poached egg on each pepper. Cover with cheese
sauce and garnish with parsley.
CODDLED EGGS
Place a teaspoon of butter in an egg glass or custard cup. Break in
two eggs, then add one teaspoon of butter and place in a cup of
cold water. Bring to a boil and cook for three minutes. Lift cups on
saucers, dust the eggs lightly with paprika, and serve. Use two eggs
for each service.
How to utilize and serve leftover food so there will be no actual
waste has perplexed many young housewives, and as one woman writes
me: "I try to keep down the leftovers, but every once in so often they
just rise up and conquer me."
Every housewife knows that, no matter how carefully she plans there is
sure to be a small quantity of leftover meat, gravy or vegetables. And
just what to do with them is almost a daily problem. Two essentials
are necessary to successfully utilize leftovers: First, good
seasoning; second, attractive appearance.
The French excel in serving leftovers because they so thoroughly
understand the art of flavoring and seasoning. The French housewife
knows very well that she may only have a _pot au feu_ to serve to the
family, but the family knows that the delicate, attractive manner in
which the food is put on the table would appeal to the epicure, though
the table is but a plain ash top, scoured to the whiteness of the
snows.
HOW TO PREPARE A FAGGOT OF SOUP HERBS
Place in separate piles:
One branch of parsley,
One-quarter leek,
Two branches of thyme,
One-half carrot, cut lengthwise,
One bay leaf.
Tie in bunches and then dry thoroughly and place in a fruit jar until
needed.
FRENCH SEASONINGS
Each housewife prepares her own seasonings from her garden. You know,
she grows them in the garden, and as the leaves become abundant she
picks them each day, dries them thoroughly, and then places them in
separate containers. She prepares the faggots of soup herbs and has
them ready for instant use.
GARLIC
Few American persons know of the garlic but as a rank, pungent flavor.
To the foreigner garlic is as sweet tasting as the onion and its
flavor delightful in food. Just that dash that it needs to give it
zest. Separate a clump of garlic into cloves and then peel and place
in a fruit jar. Now bring one pint of white wine vinegar to the
scalding point and then pour it over the garlic. Place on the cover
and set in a warm place for two days. Use this vinegar for seasoning
gravies and use the garlic, cut into tiny bits the size of a pinhead,
for flavoring.
For serving, use individual ramekin casseroles, baking shells, and
thus make for efficient and quick handling of the food, in which the
food itself is presented in a most attractive way. A good blend
of seasoning is most important, so I am going to give you a French
housewife's secret. Mince four medium-sized onions very fine, then
place in a bowl and add
Six tablespoons of salt,
Two teaspoons of paprika,
One-half teaspoon of thyme,
One-half teaspoon of sweet marjoram,
One-quarter teaspoon of sage,
Pinch of cloves,
Pinch of allspice.
Rub together until thoroughly mixed and then put in a warm dry place
for twenty-four hours. Put through a fine sieve. Place in a bottle and
use one teaspoon of this mixture in place of salt.
The average housewife seldom thinks of using such herbs as sweet
basil, sorrel, tarragon, leek and chervil, yet they give a delicious
flavoring not only to soups, stews, ragouts and goulashes, but to
made dishes. They can be grown in the kitchen garden. A good sauce is
important, and not only increases the portion, but also gives it an
attractive appearance.
Leftover meats and vegetables may be turned into palatable food with
just a little time and energy. The basis of all croquettes should be a
good thick moulding sauce that will give a product that is creamy and
delicious to taste.
Owing to the fact that croquettes and cutlets are usually fried in
hot fat, it is not necessary to add either shortening or butter to the
cream sauce.
The true secret to good croquettes or cutlets is to have the mixture
rich and creamy. Mould into croquettes and then dip in flour and then
in the egg mixture and finally roll in fine crumbs. Now fry until
golden brown in hot fat.
How to make the foundation:
Place in a saucepan:
One cup of milk,
Seven level tablespoons of flour,
Stir to dissolve the flour and then bring to a boil. Cook slowly for
five minutes and then add the flavoring and seasoning. Set aside
to cool and then mould. Form into croquettes, roll in flour, dip in
beaten egg and then roll in fine bread crumbs and fry until golden
brown in hot fat.
NUT AND PEPPER CROQUETTES
Two green peppers,
Two medium-sized onions,
Mince very fine and then parboil and drain. Turn on a cloth and pat
dry. Place in a bowl and add
One cup of cream sauce, made as given in the method,
One-half cup of finely chopped nuts,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of grated cheese.
Mix thoroughly and then pour on a large platter and allow to cool,
then finish as directed for cheese croquettes.
LIMA BEAN CROQUETTES
Wash and soak overnight three-quarters cup of baby lima beans. In the
morning parboil until tender and then drain until very dry. Now put
One green pepper,
Two medium-sized onions,
Four pieces of bacon,
through a food chopper. Place in a pan and cook until the onions and
peppers are soft. Drain free from fat and then put the beans through
the food chopper and add:
The prepared peppers and onions and bacon,
One teaspoon of paprika,
Two tablespoons of finely minced parsley,
One teaspoon of Worcestershire sauce
Mix thoroughly and then mould into croquettes and dip in flour, then
in beaten egg, and roll in fine bread crumbs. Fry until golden brown
in hot fat.
Leftover meat may be minced fine and seasoned as follows:
Put a sufficient amount of cold cooked meat or fish through the food
chopper to measure three-quarters cup and
One large onion,
Four branches of parsley,
Place the mixture in a bowl and add
One teaspoon of salt,
One teaspoon of paprika,
One cup of cream sauce,
made as directed in the method, then the finely chopped meat and one
teaspoon of Worcestershire sauce. Mix thoroughly and then set aside to
mould. Form into croquettes and roll in flour, dip in beaten egg and
then roll in fine bread crumbs. Fry in hot fat.
Cold beef, lamb, chicken, veal, ham or crab meat or fish may be used
for this delectable method of serving an entrée. Nuts, eggs, cheese,
both cottage or pot, and store cheese, may be used. Dried peas, lima
beans, navy and soy beans as well as cow peas and lentils will afford
a splendid variety to the thrifty housewife who must provide cheap
protein dishes.
The difference between a croquette and a cutlet is just in the shape.
Croquettes are shaped either in the cylindrical or conical forms and
cutlets in flat, either round, triangle or chop shape.
To prepare the egg for dipping add four tablespoons of evaporated milk
and beat hard to thoroughly blend. Place croquette or cutlet on wire
spoon and use tablespoon to pour the beaten egg over the croquette.
To prepare the crumbs dry all pieces of stale bread thoroughly. No bit
is too small, a crust or even the crumbs left from cutting the bread.
Put the well-dried bread through the food chopper and then sift
through the colander; either put the coarse crumbs through the food
chopper the second time or keep them for au gratin dishes.
Always serve either cream or tomato sauce with croquettes and cutlets
and garnish them with parsley or cress.
BLACKBERRY PUDDING
Place in a mixing bowl:
One cup of flour,
One and one-half cups of fine bread crumbs,
One-half teaspoon of salt,
One tablespoon of baking powder,
One egg,
One and one-half cups of water,
Two cups of well-cleaned blackberries,
One-quarter teaspoon of nutmeg.
Beat to mix and then pour into a pudding dish and bake forty-five
minutes in a slow oven. Serve with sweet spiced blackberry sauce.
MARMALADE PUDDING
Place in a mixing bowl:
One and one-half cups of fine bread crumbs,
Three-quarters cup of flour,
One tablespoon of baking powder,
One-half cup of finely chopped suet,
Three-quarters cup of brown sugar,
One teaspoon of nutmeg,
Two eggs,
One cup of milk.
Beat to mix and then grease and flour a mould. Put four tablespoons
of marmalade in the bottom and then put in two-inch layer of batter.
Spread with the jam and then repeat with the batter. Repeat this
process until the mould is three-quarters filled. Have the batter on
top. Cover and boil for one hour. Then unmould and serve hot or cold
with thin cream.
PEACH CRUMB PUDDING
Grease a baking dish thoroughly and then dust it well with the fine
bread crumbs. Now place in a mixing bowl:
Yolk of one egg,
One cup of brown sugar,
Cream and then add
Two tablespoons of shortening,
Two cups of bread crumbs,
Two cups of stewed peaches,
One-half cup of flour,
One tablespoon of baking powder,
One-half teaspoon of nutmeg.
Mix thoroughly and then pour into the prepared baking dish and bake
in a slow oven for thirty-five minutes. Let cool and then turn from
mould.
COLONIAL CREAM
Wash one-half cup of tapioca through several waters and then place in
a saucepan and add one cup of boiling water. Cook until the tapioca
is soft and clear. Remove from the fire and partially cool. Pour upon
stiffly beaten white of one egg.
Now add
One-half cup of sugar,
One-half cup of cocoanut,
One-half cup of finely chopped nuts.
Beat to thoroughly mix and then pour into sherbet cups. Chill and top
with one tablespoon of whipped cream or fruit whip.
RASPBERRY FRUIT BETTY
Cook one box of raspberries with
One-half cup of water,
One-half cup of sugar,
Rub through the sieve to remove the seeds and then measure. Now place
one and one-half cups of raspberry puree in a mixing bowl and add
One and one-half cups of fine bread crumbs,
One-half cup of flour,
Two teaspoons of baking powder,
One-half teaspoon of salt,
One-half cup of brown sugar,
One-half teaspoon of cinnamon,
Two tablespoons of melted shortening,
Yolk of one egg.
Beat to mix and then pour into well-greased pudding dish and bake in a
moderate oven for thirty minutes. Serve with fruit sauce made from
White of one egg,
One-half glass of jelly.
Beat until this mixture holds its shape. Pour over the fruit whip and
a little of the leftover raspberry puree.
RASPBERRY CRUMB PUDDING
Scald two cups of milk and then pour into a bowl and add:
Two tablespoons of shortening,
Three-quarters cup of sugar,
One cup of bread crumbs,
One-half teaspoon of salt.
Beat to mix and then cool and add
One cup of flour,
One egg,
One tablespoon of baking powder,
One and one-half cups of prepared raspberries.
Beat to mix and then pour into a pudding dish and bake for forty
minutes in a slow oven. Serve either hot or cold with raspberry fruit
sauce.
CHERRY CUSTARD
Stone one-half pound of cherries and then place in a saucepan and add
One cup of sugar,
One-half cup of water.
Cook slowly until the fruit is tender and then measure and place
Two cups of the prepared cherries,
One cup of milk,
Three eggs,
in a bowl and beat to thoroughly mix. Pour into custard cups and then
set in a pan of warm water and bake in a moderate oven until firm in
the center.
BUTTERMILK BAG PUDDING
Use a pudding cloth to cook this pudding. Wash the cloth in warm water
and then rub with shortening and dust with flour. Now place in the
mixing bowl
One cup of buttermilk,
Two level teaspoons of baking soda,
One-half cup of sirup,
One cup of brown sugar,
Three-quarters cup of finely chopped suet,
Three cups of flour,
One teaspoon of ginger,
Two teaspoons of cinnamon,
One-half teaspoon of nutmeg,
One cup of seeded raisins, or well-cleansed fresh fruit.
Mix thoroughly, and then tie in the prepared cloth and allow room in
it for the pudding to swell. Plunge into boiling water and boil for
one and one-quarter hours. Serve with sweetened cream sauce or fruit
custard sauce.
VANILLA PUDDING
Three-quarters cup of sugar,
One egg,
Cream well and then add
Four tablespoons of shortening,
One cup of flour,
One cup of bread crumbs,
One teaspoon of salt,
One tablespoon of baking powder,
One cup of milk.
Mix thoroughly and then pour in well-greased mould and boil for one
and one-quarter hours or bake for forty-five minutes in a moderate
oven. Serve with cream sauce.
BANANA RICE PUDDING
Wash one-quarter cup of rice well and then cook until soft and the
water is absorbed in the rice, in one and one-quarter cups of water.
Now place in a mixing bowl