before putting the honey in the pan.
HONEY RICE PUDDING
Wash one-half cup of rice thoroughly and then cook until tender and
the water absorbed in two and one-half cups of water. Turn into a
baking dish and add
One cup of honey,
Three cups of milk,
One well-beaten egg,
One-half teaspoon of nutmeg.
Stir to thoroughly mix and then bake in a slow oven for thirty
minutes.
HONEY ICING
Boil one cup of honey until it forms a soft ball when tried in cold
water. Then pour in a fine stream upon the stiffly beaten white of one
egg. Beat until the mixture thickens and then spread on the cake.
NUT HONEY CAKE
Place in a mixing bowl
One cup of honey,
One cup of brown sugar,
Yolks of two eggs,
Nine tablespoons of shortening.
Cream together and then add
Three-quarters cup of sour milk,
One and one-half teaspoons of baking soda.
Dissolve the baking soda in the sour milk, then add
Four cups of flour,
Two teaspoons of cinnamon,
One-half teaspoon of allspice,
One-half teaspoon of cloves,
One-half teaspoon of nutmeg,
One cup of finely chopped raisins,
One cup of finely chopped nuts,
One tablespoon of baking powder.
Mix thoroughly and then cut and fold in the stiffly beaten whites
of two eggs. Pour into well-greased and floured pan and bake in a
moderate oven for forty minutes. Ice with butter cream icing.
HONEY CUSTARD
Place two cups of milk in a mixing bowl and add
Three-quarters cup of honey,
One-quarter teaspoon of nutmeg,
Two eggs.
Beat to thoroughly mix and then pour into custard cups. Place cups in
a baking pan containing water and bake in a slow oven until firm in
center.
HONEY RAISIN TAPIOCA
Wash one cup of tapioca well and then place in a saucepan and add
One cup of honey,
Four cups of water.
Bring to a boil and cook slowly until clear and the tapioca is soft,
then add
One-half package of seeded raisins,
Yolk of one egg.
Stir to thoroughly blend and then cook fifteen minutes. Serve with
fruit whip made of
One-half glass of jelly,
White of one egg.
Beat until the mixture holds its shape.
HONEY COOKIES
Place in a mixing bowl
Three-quarters cup of brown sugar,
Three-quarters cup of honey,
One egg,
Seven tablespoons of shortening.
Beat to blend and then add
Three and three-quarter cups of flour,
One-half cup of seeded raisins,
One-half cup of finely chopped nuts,
One teaspoon of baking powder,
One teaspoon of mace.
Roll and cut and then bake in a moderate oven for ten minutes.
HONEY CAKES
One cup of honey,
One-half cup of brown sugar,
One-half cup of shortening.
Cream well and then add
Yolks of three eggs,
Four cups of sifted flour,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of salt,
One and one-half teaspoons of baking soda, dissolved in,
One cup of sour milk.
Beat to thoroughly mix and then cut and fold in the stiffly beaten
whites of three eggs. Pour into a well-greased and floured baking
pan, about one inch deep. Bake in a moderate oven and cool. Cover with
honey icing.
MALVERN CREAM
Place in a saucepan
Three-quarters cup of honey,
Two cups of milk,
Six level tablespoons of cornstarch.
Dissolve the starch in cold milk and honey and then place on the stove
and bring to a boil. Cook for five minutes. Now add
One teaspoon of vanilla,
One-quarter teaspoon of nutmeg.
Beat to thoroughly mix and then rinse custard cups in cold water. Pour
in the pudding and set aside to mould. When ready to serve unmould and
serve with crushed fruit.
HONEY APPLE PUDDING
Two cups of stewed apples,
One cup of honey,
One-half cup of brown sugar,
Four tablespoons of shortening,
Two cups of fine bread crumbs,
One and one-half cups of flour,
Two level tablespoons of baking powder,
Two teaspoons of cinnamon,
One-half teaspoon of cloves.
Beat to mix and then put into a baking dish and bake in a slow oven
for thirty-five minutes. Serve with a thin apple sauce, sweetened with
honey.
HONEY AND RASPBERRY ADE
Place three baskets of well-washed raspberries in a saucepan and add
One quart of water,
One and one-half cups of honey,
One-quarter teaspoon of nutmeg.
Bring to a boil and cook slowly until the fruit is soft, mashing
frequently with the potato masher. Cool and strain into punch bowl.
Add a piece of ice and the juice of one orange or one lemon.
FATS
Fat is a heat-or fuel-producing food which is very valuable in cold
weather for supplying the body with heat and energy. Often foods that
are cooked in fat are termed indigestible; this means that the food is
not utilized in the body and, owing to some digestive disturbances, it
becomes part of the waste. Recent experiments tend to show that animal
fats are assimilated fairly well; undoubtedly it is the misuse of fat
that is used for frying purposes that has given many fried foods their
bad reputation. Every normal person requires a certain amount of fat.
Make it a rule when serving fried food to have an acid food, either a
vegetable or a garnish, accompany the dish.
Here are just a few things to keep in mind when planning to serve
fried foods: Use very small quantities of foods that are cooked in fat
for people occupying sedentary positions, while those who are employed
in active or laborious work may eat a larger proportion. Persons
who are working at hard manual labor, out of doors, will be able
to assimilate daily portions of fried food without any physical
disturbances.
For digestion's sake, learn to serve:
Juice of lemon with fried fish,
Apple sauce with pork or goose,
Cranberry or currant jelly with poultry, lamb or mutton,
Horseradish with beef.
It is a curious thing that nature demands these combinations to
equalize the fatty content of the meal. Save and clarify the various
fats and utilize each particular kind, so that there need be no waste.
Chop all bits of suet fine and place in a double boiler and then
render. Chicken and pork fat may be rendered in this way.
An excellent shortening that may be used to replace butter in cooking
and baking may be made from chicken fat, of which there is usually
three or more ounces in one fat bird. Remove the fat from the bird
and place in cold salt water for one hour and then drain and cut into
small pieces. Render in a double boiler. Pour into a jar and allow to
harden. Now, when using this fat, use one-third less than the amount
called for in the recipe. To make pastry, allow four tablespoonfuls
of this chicken fat to each cup of flour. Chicken fat may be used to
replace butter for seasoning vegetables and mashed potatoes. This is
a pure fat free from moisture and seasoning and will go farther than
butter.
Generally, in speaking of the term "drippings," it meant to include
fats that cook out from the roast beef, pot roast, soups and corned
beef. This fat is clarified and then used for sautéing. It cannot be
used with good results for making pastry and cakes.
To clarify fat: Put the fat in a saucepan and add one cupful of cold
water to every pound of fat. Add
One-fourth teaspoon of bicarbonate of soda,
One-half teaspoon of salt
Bring to a boil and then simmer slowly for ten minutes. Pour through
a strainer lined with cheesecloth and allow to harden, then cut into
pieces. Reheat and pour into jars. Bacon, sausage and ham fats may be
blended with beef drippings for frying purposes.
Mutton or lamb fat must be clarified and then blended with ham and
bacon or sausage fat. Fat from bacon, ham and sausages may be used for
flavoring vegetables in place of butter, for cooking omelets, potato
cakes, mush and scrapple. It is a splendid seasoning to use for
macaroni, baked beans with tomato sauce, dried beans and peas in soups
and when cooking dried lima beans. There is really no need to allow a
spoonful of these fats to be wasted. Fats that are not available for
table use should be collected and made into soap.
Do not be falsely economical in trying to do deep frying with these
fats. They not only will not hold the temperature for successful
frying without scorching, but they frequently soak into the food and
make it unfit to eat.
The late war has brought many good vegetable oils upon the market that
are ideal for cooking purposes and are preferable to the animal
fats for all cooking. They not only hold a high temperature without
burning, but also they may be used repeatedly if they are strained
each time after using. Food cooked in vegetable oil does not absorb
the fat and it is more digestible and really more economical.
FRYING
There are two methods of frying:
_First_.--Sautéing--cooking food in the pan with just sufficient fat
to prevent scorching. This method is commonly used, but has nothing
to really recommend it, as the food absorbs quantities of grease. This
makes it difficult to digest.
_Second_.--Deep-fat frying--it is usual to dip the food to be fried in
a mixture to coat it and then to roll it in fine bread crumbs and then
cook in sufficient fat to cover. This forms an air-tight cover that
prevents the grease from soaking through. A few essential utensils are
necessary to produce successful results; first, a heavy kettle that
will not tilt, and second, a frying basket, so that the food may be
removed quickly when cooked.
The correct temperature for deep-fat frying is 350 degrees Fahrenheit,
for raw foods, such as crullers, fish, fritters, potatoes, etc. For
cooked dishes and oysters, cheeseballs, etc., 370 degrees Fahrenheit.
Do not attempt to cook large quantities at one time. This will cause a
sudden drop in the temperature of the fat, allowing it to permeate the
food which is cooking and thus give a greasy product.
Now for a word of protection. Do not use too large a kettle. Keep a
bucket of sand handy in the kitchen, and if for any reason the fat
catches fire, throw sand on it; do not attempt to remove it from the
stove; serious burns are apt to result. Just turn out the light and
throw sand on the fire. Keep the fact in mind that water spreads the
flames; if no sand is at hand, use salt or flour.
MOCK CHERRY PIE
Pick over one and one-half cups of cranberries; then place in a
saucepan and add
Three-quarters cup of raisins,
One cup of water.
Cook slowly until the berries are soft, and then cool. Now place
Three-quarters cup of sugar,
One-half cup of flour.
in a bowl and rub between the hands to mix. Add sugar and flour and
stir until dissolved. Bring to a boil and cook for a few minutes.
Cool. Bake between two crusts. This amount will make two pies.
CRANBERRY ROLL
Place in a bowl
Two cups of sifted flour,
One-half teaspoon of salt,
Four teaspoons of baking powder,
Six tablespoons of sugar.
Sift to mix and then rub in four tablespoons of shortening and mix to
a dough with two-thirds cup of water or milk. Work to a smooth
dough and then roll out one-quarter inch thick. Spread with a thick
cranberry conserve; roll as for jelly-roll, tucking the ends in
securely. Place in a well-greased baking pan and bake in a moderate
oven for ten minutes. Start basting with
One-half cup of syrup,
Four tablespoons of water.
Serve the roll with cranberry sauce.
STRAWBERRY CUSTARD TART
This old English sweet is delicious. Line a pie tin with plain pastry
and then cover the bottom of the prepared tin with strawberries. Then
place in a bowl
One cup of milk,
Two eggs,
One-half cup of sugar.
Beat with egg-beater to thoroughly mix and then pour over the berries.
Dust the top lightly with nutmeg and bake in a slow oven until the
custard is firm. Set aside to cool. Dot the top with strawberry
preserves.
CRANBERRY CONSERVE
Look over carefully and remove all the bruised and spoiled berries
from one quart of cranberries. Place in a saucepan and add one cup of
water. Cook slowly until soft and then rub through a sieve. Return to
the saucepan and add
Two cups of sugar,
One cup of seeded raisins.
Bring to a boil and cook for ten minutes. Pour into a dish and set
aside to cool.
CREAM PUFFS
Place one cup of water in a saucepan and add one-half cup of
shortening. Bring to a boil and then add one and one-quarter cups of
flour, stirring constantly. Cook until the mixture forms into a ball
on the spoon, then lift into a bowl and now beat in three eggs, one at
a time. Beat in each egg until well blended. Drop by the spoonful on
well-greased baking sheet three inches apart. Bake for twenty minutes
in a hot oven, then reduce the heat to moderate and bake for fifteen
minutes longer. Do not open the oven door for ten minutes after
putting the puffs in the oven.
PEACH ROLL
Place in a mixing bowl
Two cups of flour,
One teaspoon of salt,
Four teaspoons of baking powder,
Three tablespoons of sugar.
Sift to mix and then rub in five tablespoons of shortening, and mix
to a dough with two-thirds of a cup of ice-cold water. Roll out on a
well-floured pastry board one-quarter inch thick. Now cover with the
prepared peaches and then sift over
One-half cup of sugar,
One-half teaspoon of cinnamon.
Roll as for jelly roll, tucking the ends in securely. Place in
a well-greased and floured pan and bake in a moderate oven for
forty-five minutes. Baste every ten minutes with
One-half cup of syrup,
Five tablespoons of water,
One-quarter teaspoon of nutmeg.
Stir to thoroughly mix before basting the roll. Remove the roll to a
large platter when baked and serve cold, with crushed and sweetened
peaches in place of a sauce.
To prepare the peaches for the roll select the fully ripe peaches
and cut into thin slices; if they are clinging stones, cut into small
pieces.
CHOCOLATE PIE
Place in a saucepan
One and one-half cups of water,
One-half cup of cocoa,
One-half cup of cornstarch,
One cup of sugar.
Stir until the cornstarch is dissolved and then bring to a boil and
cook for five minutes. Cool and then pour into pastry lined pie tin.
Bake in a slow oven for thirty minutes.
BUTTERSCOTCH PIE
Line a pie tin with plain pastry and then place in a saucepan
Three tablespoons of butter,
One cup of brown sugar.
Heat slowly and cook for three minutes. Then place one and one-half
cups of cold milk in a bowl and add four level tablespoons of
cornstarch to the milk. Stir to dissolve the starch and add to the
cooked sugar and stir constantly to thoroughly blend. Bring to a boil
and cook for three minutes. Cool and add
One well-beaten egg.
Then pour into the prepared pie plate. Care must be taken not to let
the sugar caramel.
ARTICHOKES
The artichoke is a plant closely resembling the thistle, and it is
extensively cultivated for its flowering head. The head is gathered
just before the flower expands. The eatable portion is the fleshy part
of the calyx, the bottom or basin of the blossom and the true base of
the leaves of the flower.
The flesh of the artichokes correspond closely to that which the
old world folks call the cheese of the thistle. On the Continent,
in Europe, the artichoke is frequently served raw, as a salad, with
either French or Parisian dressing. Under ordinary circumstances
the fruit as prepared for market will keep several weeks. The canned
artichoke, which was imported quite extensively before the war,
consisted of the fronds and bottoms. It came in large quantities from
both France and Italy.
The artichoke buds are used exclusively for garnishing.
THE JERUSALEM ARTICHOKE
This kind of artichoke is a tuber of the species of the sunflower;
it resembles somewhat the Irish potato. It has a sweetish flavor and
contains a large amount of natural water. This species of artichoke is
more valuable than the common artichoke.
The two principal types of the Jerusalem artichokes are
First: Long with reddish skin,
Second: Round, knobby and white in color.
On the Continent they are frequently eaten raw, with just a plain
seasoning of salt, pepper and vinegar; in fact, much as we eat the
American radish. They are frequently made into soup.
The word Jerusalem is a queer cross of dialect from the Italian word
_girasole_, meaning sunflower.
TO COOK
Soak the fruit in a bowl of cold water for two hours; then shake about
in the water freely to remove all traces of sand. Plunge into boiling
water and cook until tender; then drain. Serve in choice of following
methods:
ARTICHOKE HOLLANDAISE SAUCE
Prepare artichoke as given above. Cut into pieces; then cook until
tender; drain and lift each portion on a thin slice of toasted bread.
Cover with Hollandaise dressing.
ARTICHOKE VINAIGRETTE
Cut one cold boiled artichoke into quarters; then place in deep bowl
and cover with following dressing. Place in a bowl
One teaspoon of sugar,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One-half teaspoon of mustard,
Juice of one-half lemon or two tablespoons of vinegar,
Five tablespoons of salad oil.
Beat to thoroughly mix. Now add one tablespoon of grated onion and
stir until well blended. Place artichoke in nest of lettuce; pour over
dressing. Serve garnished with finely chopped pimento.
ARTICHOKE FRIED IN BATTER
Cook artichoke until tender; drain and cut into eighths; dip in the
batter; fry until golden brown in hot fat. Serve with cheese sauce.
Break in a bowl
One egg,
Two tablespoons of water,
Beat to mix. Add
Seven level tablespoons of flour,
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
One teaspoon of vinegar,
One teaspoon of grated onion.
Beat well to mix; now dip artichoke in flour; then shake to loosen
excess flour. Now dip in batter; fry golden brown.
ONIONS
ONION AND POTATO MINCE
Pare and slice sufficient onions to measure one cupful. Parboil and
then drain. Now place four tablespoons of fat in a frying pan and add
the onions and one and a half cups of mashed potatoes. Turn constantly
until well blended and then form into an omelet shape in a pan, and
turn on a warm platter and serve with cream sauce.
ONIONS IN RAMEKINS
Peel and boil until tender one dozen medium-sized onions. Drain and
then place in ramekins. Season and cover with cream sauce. Dust the
top with a few breadcrumbs and then sprinkle with one teaspoon of
grated cheese. Dust lightly with paprika and then bake for fifteen
minutes in a moderate oven.
ONIONS FRIED IN BUTTER
Pare and cook one dozen medium-sized onions until tender, taking care
that they do not break. Drain and then cool, and when ready to prepare
dip in batter and then fry in hot fat, and serve with Hollandaise
sauce. How to prepare the batter:
Place in a bowl
Six tablespoons of water,
Eight tablespoons of flour,
One-half teaspoon of salt.
Beat to mix and then roll the onions in flour and then dip in a batter
and fry until golden brown in hot fat.
FRENCH FRIED ONIONS
Peel large onions and then cut into one-half-inch slices. Fry until
golden brown in hot fat and serve as a garnish with omelets, fish,
cold meat, etc.
BAKED ONIONS
Large or Spanish onions are best for this dish. Peel the onions and
then boil until tender, and then take care that the onion does not
become soft. Lift and then cool, and carefully remove the centres.
Now prepare the following as a filling for four large or eight
medium-sized onions.
Four tablespoons of grated cheese,
Six tablespoons of fine bread crumbs,
One teaspoon of salt,
One teaspoon of paprika,
Two teaspoons of finely minced parsley,
One egg.
Mix thoroughly to blend and then fill the cavity of the onions,
forming into a point or top one inch over the onion. Dust the onion
lightly with flour and then place in a baking dish. Now baste onions
with melted shortening and bake for twenty-five minutes in a moderate
oven. Chop the onions which have been removed from the centres very
fine and add to one cup of cream sauce with
One and one-half teaspoons of salt,
One-half teaspoon of white pepper,
Three tablespoons of parsley,
One well-beaten egg.
Beat to mix thoroughly and then heat to the boiling point. Serve over
the baked onions. This dish will replace meat for luncheon.
SWISS ONION AND POTATO PANCAKES
Peel and put two Spanish onions through the food chopper, using a
fine knife. Place in a bowl and then pare and grate four medium-sized
potatoes into a bowl and add
Three-quarters cup of milk,
One egg,
One tablespoon of syrup,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
Seven-eighths cup of flour,
Two level teaspoons of baking powder,
Two level teaspoons of shortening.
Beat to mix and then fry like pancakes. Serve with parsley butter.
ONION CUSTARD
Chop sufficient onions to measure one-half cup. Parboil and then
drain. Now place in a bowl
One and one-half cups of milk,
Two eggs,
One teaspoon of salt,
One teaspoon of paprika,
Two tablespoons of finely chopped parsley.
Beat to mix and then grease the custard cups. Add one-half cup of fine
breadcrumbs to the prepared onions. Mix well and then divide into six
cups. Pour the prepared custard on the top. Place the cups in a baking
pan, add one quart of water and then place in a moderate oven and bake
until firm in the centre, usually about twenty-five minutes. The water
in the baking pan prevents the custards from cooking too fast. Serve
in the cups or let stand for five minutes before taking from the mould
and putting on a slice of toast.
PARSLEY BUTTER
Two tablespoons of butter,
Three tablespoons of finely minced parsley,
One teaspoon of lemon juice.
Beat to a smooth paste and use. This dish will replace potatoes in the
luncheon menu.
HAVANA BANANA PASTRY
Two cups of flour,
One-half teaspoon of salt,
Two teaspoons of baking powder,
One tablespoon of sugar.
Place in a mixing bowl and sift to thoroughly mix. Now rub into the
prepared flour eight tablespoons of shortening and then mix to a dough
with one-half cup of ice-cold water. Roll the pastry on a slightly
floured pastry board one-fourth inch thick; cut in oblongs three
inches wide and six inches long. Peel the banana and lay on the
pastry; sprinkle with
One teaspoon of brown sugar,
Pinch of nutmeg,
Pinch of cinnamon,
One-half teaspoon of butter.
Brush the edges of the pastry with cold water and press firmly
together, inclosing the banana. Lay on a well-greased and floured
baking sheet, placing the side which was fastened together down. Brush
with beaten egg and bake in a moderate oven for eighteen minutes.
Serve just as you would other pastries.
FRIED BANANAS
Peel the bananas and then cut into two; roll in flour and then dip in
beaten egg and roll in fine crumbs. Fry until golden brown and serve
with broiled steak or chops or chicken fricassee.
BANANA CUSTARD PIE
Pare and then rub through a fine sieve sufficient bananas to measure
one cup. Place in a mixing bowl and add
One-half cup of sugar,
Juice of one lemon,
One-quarter teaspoon of grated rind of lemon.
Stir to mix and then add slowly, beating to mix
One cup of milk,
Yolk of one egg,
One whole egg,
One-quarter teaspoon of nutmeg.
Beat to mix and then pour in a pie plate lined with plain pastry. Bake
in a slow oven for twenty-five minutes and then cool. Use the white of
egg and one-half glass of jelly for fruit whip.
BANANA ICE CREAM
One and one-half cups of banana pulp,
One cup of sugar,
Juice of one lemon.
Place in a mixing bowl and then cover and set aside. Now place
Two and one-half cups of milk,
Four tablespoons of cornstarch,
in a saucepan and stir to dissolve the starch. Bring to a boil and
cook for five minutes. Add the yolks of two eggs. Beat to thoroughly
mix and add the banana mixture. Beat hard to blend. Now beat into the
mixture the stiffly beaten whites of the two eggs. Freeze in the usual
manner, using three parts ice to one part salt. This amount will make
three pints of ice-cream.
BANANA STUFFING FOR CHICKEN
Pare and rub through a sieve four bananas. Place in a bowl and add
One-half grated onion,
One green pepper, chopped fine,
Three tablespoons of finely chopped parsley,
Four slices of bacon chopped fine,
One and one-quarter cups of bread crumbs,
Pinch of thyme,
One egg,
One teaspoon of salt.
Mix thoroughly and then fill into the chicken and roast in the usual
manner.
BANANA FRITTERS
Place in a mixing bowl
One cup of banana pulp,
One-quarter cup of sugar,
Yolks of two eggs,
One tablespoon of shortening.
Beat to mix and then add
One and one-half cups of flour,
One and one-half teaspoons of baking powder.
Beat to mix and then cut and fold into the mixture whites of two eggs,
beaten stiff. Fry in deep fat until golden brown and then serve with
banana sauce.
BAKED BANANAS
Wash the bananas and remove just one strip from the top. Place in a
baking pan and add one-half cup of water and bake in a moderate oven
for one-half hour.
BANANA MUFFINS
Rub a sufficient number of bananas through a sieve to measure one cup.
Place in a mixing bowl and add