a pot of cold water; as soon as boiling point is reached, remove from
the fire, turn in colander and drain, rinse in cold water and dry.
Dust lightly with flour; put three tablespoons of shortening in a pot;
when hot toss in the kidney, browning carefully; then add two cups
of water, which must be boiling, and cook until the kidney is tender.
Then season with salt and pepper, five tablespoons of catsup, three
tablespoons of vinegar; add one tablespoon each of grated onion and
fine chopped parsley. Serve on toast for breakfast.
MEAT PUDDINGS
Put sufficient cold meat through the chopper to measure three-quarters
of a cup. Place in a mixing bowl and add
One cup of cold boiled rice,
One small onion, grated,
One green pepper, chopped fine,
Two teaspoons of salt,
One teaspoon of paprika,
Two teaspoons of garlic vinegar,
One-half teaspoon of thyme,
One egg,
Five tablespoons of cold stock, water or gravy.
Mix thoroughly and then grease and flour the custard cups and fill
a little better than just one-half full. Spread the top smoothly and
place in a pan containing water, and then bake for forty minutes in a
moderate oven. Unmould and cover with either cream or brown sauce.
CORN PUDDING
Place in a mixing bowl
One can of crushed corn,
One cup of prepared bread,
Two eggs,
One-half cup of milk,
One onion, grated,
Four tablespoons of finely minced parsley,
Two teaspoons of salt,
One teaspoon of paprika.
Mix well and then pour in the prepared custard cups. Set cups in a pan
of warm water and bake for thirty-five minutes in a moderate oven.
To prepare the bread:
Soak the stale bread in hot water and place in cloth and squeeze dry.
To prepare the cups:
Grease well and then dust with bread crumbs.
SALT CHOWDER
Mince fine four ounces of salt pork or bacon. Place in a deep kettle
and add
One cup of chopped onions,
One-half cup of chopped sweet red peppers,
One cup of chopped tomatoes.
Cook slowly for ten minutes and then add one pound of fish, bones and
skin removed, fish cut in one-inch blocks.
Six large clams cut in pieces,
Two cups of water.
Cover closely and then boil for twenty minutes. Now add
One teaspoon of sweet marjoram,
One-quarter teaspoon of thyme,
Two and one-half cups of cream sauce,
One cup of cooked peas,
One cup of cooked lima beans,
One-half cup finely chopped parsley,
Two tablespoons of butter,
One tablespoon of salt,
One and one-half teaspoons of pepper.
Heat until scalding and then serve.
STEAMED SALT OYSTERS OR CLAMS
Place the salt oysters or clams in a large dishpan and cover with
plenty of cold water. Scrub clean with a stiff brush. Now place a
colander in a deep scaucepan and add one quart of boiling water. Fill
the colander with salt oysters or clams and steam until they open
their mouths. Place one dozen of the steamed salt oysters or clams
in a deep soup plate and serve with a small saucer of melted butter.
Serve a small cup of the salt oyster or clam liquid, left in the
saucepan after steaming the bivalves, with them.
CLAM FRITTERS--RED RIVER BOATHOUSE STYLE
Mince one dozen large clams fine and then drain free of the liquid.
Measure the liquid and add sufficient milk to measure one and one-half
cups. Place in a bowl and add
One egg,
Two teaspoons of salt,
One teaspoon of paprika,
Two tablespoons of grated onion,
Four tablespoons of finely chopped parsley,
One tablespoon of shortening,
One teaspoon of sugar,
The minced clams,
Two cups of sifted flour,
Four level teaspoons of baking powder.
Beat hard and then fry in very hot fat in shallow pan.
DEVILED CLAMS
Place in a saucepan
One-half cup of clam juice,
One-half cup of milk,
Five tablespoons of flour.
Stir to dissolve and then bring to a boil and cook for five minutes.
Now add
Six clams minced fine,
One tablespoon of grated onion,
Four tablespoons of finely minced parsley,
One-quarter teaspoon of mustard,
One-half teaspoon of paprika,
One teaspoon of salt,
Six tablespoons of bread crumbs.
Mix thoroughly and then fill into well-cleaned clam shells, rounding
up on top. Dust with flour and then coat with beaten egg and then
cover, patting well, with fine crumbs. Fry until golden brown in hot
fat.
CLAM FRITTERS
Mince six clams fine and then place in a bowl and add sufficient milk
to the clam juice to make one and one-half cups. Pour over minced
clams and add
Two and one-quarter cups of flour,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
One well-beaten egg,
Two tablespoons of baking powder (level),
One tablespoon of grated onion,
Three tablespoons of finely minced parsley.
Beat to a smooth batter and then fry in deep fat.
CLAM COCKTAIL
Use four cherrystone clams for each service. Prepare a cocktail sauce
as follows:
One cup of canned tomatoes,
One leek, chopped fine,
One onion, chopped fine,
Pinch of thyme,
Pinch of cloves,
One-half teaspoon of mustard,
One-half cup of water.
Cook for fifteen minutes, cool and then rub through a sieve and add
One and one-half teaspoons of salt,
One teaspoon of paprika,
One tablespoon of Worcestershire sauce.
Mix and then divide into four portions.
CLAMS
Clams may be served and cooked in a manner similar to oysters.
BAKED HAM
Place a four and one-half to five-pound cut from the butt end of the
ham in the fireless cooker overnight. In the morning remove the skin
and then pat into the fat part of the ham
Five tablespoons of brown sugar,
One teaspoon of cinnamon,
Three-quarters teaspoon of allspice.
Place in a hot oven and bake for forty minutes. Baste every ten
minutes with
Six tablespoons of vinegar,
Three-quarters tablespoon of boiling water.
Use the liquid in the pan, after baking the ham for making gravy, by
browning three tablespoons of flour, then adding the liquid left in
the pan and sufficient boiling water to make one and one-quarter cups
of gravy. Season.
HAM LOAF
Chop the left-over ham very fine. Measure and add to one and one-half
cups
One and one-half cups of cold cooked oatmeal,
Two onions, grated,
One teaspoon of paprika,
One-half cup of bread crumbs,
One cup of cream sauce,
One tablespoon of Worcestershire sauce.
Mix and then pour into well-greased loaf-shaped pan and then place
this pan in a larger one containing warm water. Bake for forty minutes
in a moderate oven. Serve with hot tomato sauce.
ENGLISH HAM PIE
Cut the remainder of the fresh baked ham into neat pieces, laying
aside all the small bits. Pare and cut in dice sufficient potatoes to
measure one quart. Chop fine sufficient onions to measure one cupful.
Place the potatoes and onions in a saucepan and add sufficient boiling
water to cover. Cook until tender and then drain. Now prepare a pastry
as follows: Place
Two cups of flour,
One teaspoon of salt,
Two teaspoons of baking powder.
in a bowl. Sift and then rub in six tablespoons of shortening. Mix
with one-half cup of ice-cold water. Roll out and then line a shallow
pan with pastry. Place a layer of potatoes and onions and then a layer
of the meat. Season well and cover the meat with a second layer of the
potatoes. Season and then add two cups of highly seasoned gravy.
Place top crust in position and fasten the edges tightly by pinching
together firmly. Brush the pastry with cold water and then bake one
hour in a slow oven.
CHEESE LOAF
Three cups of fine bread crumbs,
One and one-half cups of cottage cheese,
One and one-half cups of very thick cream sauce,
One large onion, minced fine,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One teaspoon of Worcestershire sauce.
Mix thoroughly and then mould into shape. Pack into well-greased pan
and set this pan in a large bake pan, with hot water to one-quarter of
the depth of the bake pan. Bake in a moderate oven for fifty minutes.
BARBECUE OF BOILED HAM
Cut cold boiled ham into very thin slices and then place in a chafing
dish and add
One-half glass of currant jelly,
Three tablespoons of vinegar,
Four tablespoons of water,
One-half teaspoon of Worcestershire sauce,
One-quarter teaspoon of paprika.
Heat until very hot, and then serve on toast.
HEAD CHEESE
Have the butcher clean and crack a young pig's head. Wash well and put
on to cook in a pot large enough to have the water completely cover
the head. Cook until the meat leaves the bones, skimming carefully.
When cooked lift pot from the fire and take the meat from the pot.
Chop fine, seasoning with salt and pepper and one tablespoon of
poultry seasoning; mix thoroughly; put a clean cloth in the colander
and put in the cheese; cover with another cloth; place a plate on top
and weight down with a flat-iron.
ITALIAN CANAPE
Mince fine
One green pepper,
One medium sized onion,
One leek,
Four branches of parsley,
One tomato.
Now place four tablespoons of shortening in a saucepan and add the
vegetables. Cook slowly until tender and then add
Five tablespoons of grated cheese,
One teaspoon of salt,
One teaspoon of paprika.
Mix thoroughly and then spread on thin slices of toast. Garnish with
sliced stuffed olives and dust with paprika.
CHEESE SAUCE
One cup of water,
One cup of milk,
Five level tablespoons of flour.
Dissolve the flour in milk and water; bring to a boil; cook slowly for
ten minutes; now add
One teaspoon of salt,
One teaspoon of pepper,
One well-beaten egg,
One-half cup grated cheese.
WELSH RAREBIT
Cut one-half pound cheese very fine and then place in a saucepan and
add
One-half teaspoon of mustard,
One teaspoon of grated onion,
Two well-beaten eggs,
One tablespoon of Worcestershire sauce.
Stir until well creamed and free from lumps and then pour over slices
of toast. Sprinkle lightly with paprika and serve.
CHELSEA RABBIT
Cut one pound of cheese into small bits and then place two tablespoons
of butter in a chafing dish and add
One onion, cut fine,
One cup of thick tomato pulp, pressed through a fine sieve,
One tablespoon of Worcestershire sauce,
One and one-half teaspoons of salt,
One and one-half teaspoons of paprika.
Cook until the onion is soft and then add cheese and stir until the
cheese is melted and the mixture well blended. This will serve from
six to eight persons.
CHEESE CANAPE
Place in a bowl
Three tablespoons of grated cheese,
One tablespoon of minced parsley,
One-quarter teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of butter.
Mix to a paste and then spread on a thin triangle of bread. Dust
lightly with paprika.
TOMATO CANAPE
Cut the tomatoes into very thin slices and then place on a plate and
season with salt and pepper. Now place on a plate
One tablespoon of butter,
One-half teaspoon of mustard,
One-quarter teaspoon of paprika,
One tablespoon of parsley.
Work to a nice smooth paste and then spread lightly over the tomatoes.
Place on a small round cracker and garnish with a slice of hard-boiled
egg.
LA BRETE CANAPE
Pick the fish from the backbone of a cooked mackerel, adding any
left-over portions. There need be only about two tablespoons. Rub the
fish through a sieve and add
One small onion, grated,
One-half teaspoon of mustard,
One-half teaspoon of paprika,
One and one-half tablespoons of butter.
Work to a paste and then spread on thin toasted strips of bread.
BOHEMIAN RELISH
Place on a bread and butter plate
Two slices of salomi sausage,
One radish,
One tablespoon of prepared scallion,
One thin slice of tomato.
To prepare the scallions chop fine and add
Six tablespoons of mayonnaise dressing,
One tablespoon of vinegar.
Mix thoroughly and then serve.
ITALIAN CANAPE
Two branches of parsley,
One small onion,
One-half green pepper.
Mince fine and then cook until soft, taking care not to brown, in two
tablespoons of salad oil. Now toast thin slices of cornbread slightly
and spread with this mixture. Sprinkle with grated cheese and paprika.
CANAPE A LA MODE
Flake into bits two tablespoons of the mackerel left from breakfast,
and then place on a dish and add
Three tablespoons of mayonnaise dressing,
One teaspoon of paprika,
One tablespoon of finely chopped parsley.
Mix to a smooth paste and then spread on triangles of toasted bread.
Garnish with parsley.
FRIED PIGS FEET
Have the butcher crack the feet; wash and put into a pot of boiling
water to cook. Cook gently until they separate easily from the joints;
lift from the water, and set to cool. When cold divide in portions,
dip in egg and cracker-dust and fry in boiling hot lard. Serve with
coleslaw or chow-chow.
MINCEMEAT
During the Xmas holidays open house was kept by the barons and knights
of the early days. Great festivities and merrymaking was the order
of the time. The great fête took place on Xmas day. On that day
the mistresses of the households vied with each other in a friendly
rivalry with their dishes of mutton pie.
The mutton pie, as it was known in 1596, is the mince pie of to-day.
It was also known by the name of Xmas pie or shredds. In Herrick's
time it was considered vitally important to put an armed guard to
watch the Xmas pies, lest some sweet-toothed rascal purloin them and
then there would be no pies to grace the feast. As ever in warring
lands, food commodities were scarce and expensive and accordingly
considered a great luxury.
MINCEMEAT
Mincemeat may now be prepared for the holidays; and if kept in a cool
place it will have sufficient time to blend and ripen. Here are some
inexpensive recipes:
One-half cup of suet,
One-half cup of grated carrot,
Six cups of apples, chopped fine,
Two cups of raisins, chopped,
One-half cup of cooked meat, chopped fine,
One-half cup of citron, chopped fine,
One-half cup of orange peel, chopped fine,
Two tablespoons of cinnamon,
One-half tablespoon of nutmeg,
One-half tablespoon of cloves,
One and one-half cups of molasses,
One cup of boiled cider.
Mix in the order given. Pack into a bowl or crock. Cover closely and
then set in a cool place to ripen. Cold left-over meat may be used.
NEW ENGLAND MINCEMEAT
Place one-half pound of hamburg steak in a saucepan and add one cup
of cider. Cook for fifteen minutes; then remove from the saucepan and
place in a large bowl and add
Six ounces shredded suet,
One-half pound currants,
One-half pound of raisins,
Two pounds of minced apples,
Four ounces of minced citron,
Four ounces of minced orange peel,
Four ounces of minced lemon peel,
Two tablespoons of cinnamon,
One tablespoon of allspice,
Three-fourths of tablespoon of cloves,
Two and one-half cups of syrup,
One cup of boiled cider.
Mix in the order given, then pack in glass or crock. Cover closely and
then set in a cool place to ripen.
ORANGE MINCEMEAT
Squeeze the juice of three oranges. Place the peel in a saucepan of
cold water. Cook until tender. Drain and then pour through the food
chopper. Place in a bowl and add
Six cups of apples, chopped moderately fine,
One cup of suet, chopped fine,
One cup of raisins, chopped fine,
One cup of evaporated peaches, chopped fine,
One cup of evaporated apricots, chopped fine,
One-half cup of citron, chopped fine,
One cup of grated carrot,
Two tablespoons of cinnamon,
One-half tablespoon of allspice,
One-half tablespoon of mace,
One-half tablespoon of ginger,
One-half tablespoon of cloves,
Two cups of molasses,
One cup of boiled cider.
Mix in the order given and then pack in a large bowl or crock or stone
pot. Cover closely and then put in a cool place for ten days to ripen.
GREEN TOMATO AND APPLE MINCE
Place one quart of green tomatoes chopped fine in a colander. Cover
with two tablespoons of salt. Let drain for two hours. Place in a
saucepan and add
One cup of syrup,
One cup of cider.
Cook gently for one-half hour; now pour into a bowl and add
Three-fourths of a cup of shredded suet,
Five cups of apples, chopped,
One carrot, grated fine,
Two cups of raisins, chopped fine,
Two cups of dates, chopped fine,
One-half cup of figs, chopped fine,
One-half cup of peanuts, chopped fine,
One and one-half tablespoons of cinnamon,
One-half tablespoon of cloves,
One-half tablespoon of nutmeg,
One-half tablespoon of ginger,
One and one-half cups of molasses,
One cup of boiled cider.
Mix in the order given; then store as directed in the preceding
recipes. Do not peel the apples. When putting the suet, raisins and
dried fruit through the food chopper, add a dried crust of bread to
prevent clogging.
EGGS
The similarity in the proportion of the shell, yolk and white of eggs
in the chicken eggs is that the shell averages about one-tenth, the
yolk about three-fourths and the white about four-tenths. The shell
alone is counted as waste. The white contains about six-eighths
water, the solids of the white are virtually all nitrogenous matter or
protein. The yolk contains about one-half water and one-third fat, and
the balance is of nitrogenous matter or protein.
Newly laid or fresh eggs have a semi-transparent uniform, pale pinkish
tint; the shell contains a very small air chamber, which separates
the skin and shell of the egg and is filled with air. This chamber
increases with the age of the egg.
Eggs when cooked at a low temperature are delicate and easy to
digest, and they can be used for invalids, and persons with a delicate
digestion.
HOW TO COOK EGGS
Eggs boiled are eggs spoiled; the physicians tell us that hard-boiled
eggs require three and a half hours to digest. Keep this in mind when
cooking eggs. Water boils at a temperature of 212 degrees Fahrenheit.
Eggs should be cooked at a temperature between 165 and 185 degrees
Fahrenheit.
Place water in a saucepan and bring to a boil; boil for three minutes
and add the eggs. Place on the back of the stove and let the eggs
stand for eight minutes for a very soft boil and twenty-five minutes
for hard boiled. The water should be kept hot--that is, just below the
boiling point.
FRIED EGGS
Place the fat in the pan and heat until very hot and then place where
the pan will maintain this heat without getting any hotter; if you use
the gas turn down the burner. Add the eggs. Let them cook very slowly
until set and then turn if desired. Eggs cooked in this way will not
absorb the fat and will be tender and delicate, and not have a crust
of crisped egg around the edge.
EGGS CARTHEOTH
Tomatoes, peppers and pimentoes are generally used for this dish.
Prepare the tomatoes or peppers by cutting a slice from the top and
then hollowing out the centers. Break in an egg and then season with
salt and pepper and a little finely minced parsley. Cover with
two tablespoons of cream sauce. Place in the oven and bake for ten
minutes. Finely minced ham or bacon may be sprinkled over the egg
before adding the cream sauce.
Cold cooked or left-over vegetables, such as corn, peas, asparagus,
onions or cauliflower, may be used also. Cold boiled potatoes, beets,
turnips, etc., may be made to do duty in place of tomatoes, peppers or
pimentos for the sake of variety. Serve with a thick, highly seasoned
sauce.
POACHED EGGS
To prepare poached eggs place water in a saucepan and add one
tablespoon of vinegar to each pint of water. Bring to a boil and then
open the egg on a saucer and slide into the boiling water, let simmer
slowly until it forms and then lift with a skimmer on to a napkin to
drain. Then roll gently on a slice of buttered toast.
If you have any old-fashioned muffin rings place them flat in the
bottom of the saucepan and then pour the eggs in and poach. Or you may
use any of the poachers, that are sold in any of the house-furnishing
stores.
OMELET
Plain and fluffy omelets are cooked in the same manner as the fried
eggs.
PLAIN OMELET
Place three tablespoons of shortening in a frying pan and then, while
heating, place the three eggs in a bowl and add
One tablespoon of milk,
One tablespoon of water.
Beat with a fork to thoroughly mix and then, when the pan is smoking
hot, turn in the mixture. Then place where the omelet will cook very
slowly. Season and then turn and fold and roll, turning on a hot
platter.
SPANISH OMELET
Use the fluffy omelet recipe and then chop fine two medium-sized
tomatoes, drain free from the moisture and add one medium-sized onion
and four large olives, chopped fine. Place in a small pan with one
tablespoon of butter to heat. When hot spread over the omelet and then
fold and roll or place in a hot oven and bake.
FLUFFY OMELET
Separate the yolks and whites of three eggs. Place the yolks in a bowl
and add three tablespoons of milk. Beat to thoroughly mix and then
beat the whites until very stiff. Cut and fold the yolks into the
prepared whites and then turn into a pan and cook slowly. Fold and
roll and turn on a hot platter.
Fried eggs and omelets may be garnished with ham, bacon, parsley,
finely chopped; pimentos and green peppers.
To make variously flavored omelets, prepare the omelet as for plain
omelet and then just before the turning and rolling add the desired
flavoring. Then roll and fold the omelet and turn out on a hot dish.
Have the filling heated before spreading on the omelet. Left-over
vegetables and bits of meat may be used in this manner for attractive
dishes.
TIGER-EYE SANDWICHES
Use strictly fresh eggs for this. Separate the white and the yolk and
keep the yolk in the shell until ready for use. Add a pinch of salt
to the white and beat until very stiff. Pile in a pyramid on a square
slice of toast. Make a well in the centre of the white of egg and then
drop in the yolk. Dust over lightly with paprika and then bake for
seven minutes in a hot oven.
MEASUREMENTS
Many women are familiar with the importance of accurate measurements
in preparing foods. Others frequently complain of the troubles they
have with recipes, but what they actually need to know is that we no
longer live in the days of twenty-five cents a dozen for fresh eggs
and that the day of thirty cents per pound for creamery butter of
excellent quality is past.
Gone are the days of plenty when the extravagant cook was the best
cook. Banish all recipes that call for cups of butter.
From motives of real practical economy, we now use level measurements;
that means that you first sift your flour into a bowl and then fill
the measure, using a spoon to fill with and then level the top of the
measure with a knife. Level measurement means all that lies below the
edge of the cup or spoon.
The experienced cook with an eye for measurements can gauge the
amounts, very frequently, to a nicety. While she may sometimes have a
failure, she will never attribute it to her measure or the method of
compounding the ingredients; oftentimes she will blame the flour, the
baking powder or even the oven.
One woman wrote me that she wished to know what the trouble was with
her cakes. I asked her to give the recipe and she answered that she
generally used a bowl for measuring and that then she used sugar,
eggs, butter, flour and enough milk or water to make a batter--there
was no real definite amounts. When I replied I told her that it was
the measurements and methods that she used that frequently caused
a failure. But she was sure that was not the case, for her cake was
usually good, and it was only once in a while that she had a failure.
So I had quite a time convincing her that accurate measurements will
always give the same results and assured success and that she could
bake the same cake 365 days in the year and not once have a failure.
To-day this woman would not return to the old way of doing her
cooking, and recently I had a little note from her telling me to let
the other middle-aged and young housewives, too, know how necessary it
is to be accurate.
You know it only takes a few minutes longer to measure accurately, and
then you are able to make that delicious cake without a failure. No
failures, no waste. Truly, the words of "trusting to luck" should be
taboo in the efficient woman's kitchen.
The temptation to add just a little more sugar, flour or shortening to
a recipe with the idea of improving it must be eliminated if you wish
to cook successfully. When using vegetable oil in place of butter in
making cakes cut down the quantity of fat fully one-third. Many cake
recipes contain too much fat.
When the amounts are less than one cup, frequently it is easier to
measure with a spoon. Remember all measures are level:
Sixteen tablespoons 1 cup
Eight tablespoons 1/2 cup
Four tablespoons 1/4 cup
Five tablespoons plus one teaspoon 1/3 cup