one-half pint are divided on one side into quarters and on the other
side into thirds, and they are usually found in all housefurnishing
stores, and there is a choice of aluminum, glass or tin.
Sets of measuring spoons will save time and trouble. The spoons
graduate from one-quarter of a teaspoon to one tablespoon, thus making
accurate measurements for seasoning and flavoring.
A spatula will repay its cost many times over the first month it is
used. It is possible with this knife to remove every particle of food
from a mixing bowl.
How can you keep a house without a pair of reliable scales? Do you
know how much the chicken weighed that you bought on Saturday, and do
you know how much waste there was; or the weight of the bone in
the meat that you purchased on Wednesday? Do you ever weigh your
purchases? Think this over and then buy a good pair of scales and keep
them in a convenient place.
List of equivalent measures:--
1 salt spoon 1/4 teaspoon
3 teaspoons 1 tablespoon
3 tablespoons 1 cooking spoon
4 tablespoons 1/4 cup
8 tablespoons 1/2 cup
12 tablespoons 3/4 cup
16 tablespoons 1 cup
2 cups 1 pint
2 pints 1 quart
4 quarts 1 gallon
DRY MEASURE
8 quarts 1 peck
2 quarts 1/4 peck
4 quarts 1/2 peck
2 cups granulated sugar 1 pound
2-3/4 cups brown sugar 1 pound
3-1/2 cups ground coffee 1 pound
3 cups of cornstarch 1 pound
2 cups of butter 1 pound
2 cups of lard 1 pound
3 cups granulated cornmeal 1 pound
3-3/4 cups of rye flour 1 pound
3-3/4 cups of graham flour 1 pound
3-3/4 cups of unsifted wheat flour 1 pound
4 cups of sifted flour 1 pound
3-1/2 cups whole wheat flour 1 pound
9 cups of bran flour 1 pound
2 cups of rice flour 1 pound
ITALIAN DRESSING
One-half cup of salad oil,
Four tablespoons of vinegar,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of grated cheese.
Place in a fruit jar and then shake to blend.
SOUR CREAM CUCUMBER DRESSING
Pare and grate one medium-sized cucumber and then sprinkle with one
teaspoon of salt. Let stand for one hour and then drain, and place
one cup of sour cream in a bowl. Beat until stiff and add the prepared
cucumber and
One teaspoon of mustard,
One teaspoon of pepper,
Two tablespoons of finely chopped onion,
Two tablespoons of finely chopped parsley,
Juice of one-half lemon.
Mix well before serving.
CREAM CABBAGE
Cut the cabbage fine and then place in cold salted water to crisp.
Drain well and then add
One green or red pepper, chopped fine to each quart of
cabbage,
One tablespoon of mustard seed
and then prepare a dressing as follows:
Place in a soup plate the yolk of one egg, and then add
One teaspoon of vinegar,
One teaspoon of mustard,
One teaspoon of sugar,
One teaspoon of paprika.
Work with a fork to a smooth thick paste, and then add slowly one-half
cup of salad oil. When very thick reduce to the desired consistency
with four tablespoons of evaporated milk and six to eight tablespoons
of vinegar. Beat with a Dover egg-beater and then pour over the
cabbage.
SALADS
Wash and drain the lettuce and then shred fine, using a pair of sharp
scissors. Place in a bowl and then chop fine one bunch of scallions
and a stalk of celery and add to the lettuce. Cover with mayonnaise
dressing and serve for luncheon with a plate of cream soup. Toast and
a light dessert will complete this meal.
ENGLISH WATER-CRESS SALAD
Cut five strips of bacon in dice and then brown nicely in a frying
pan. Lift cooked bacon, drain off the fat, leaving only about five
tablespoons in the pan. Now place in a cup
One-half teaspoon of mustard,
One-half teaspoon of sugar,
One teaspoon of salt,
One-half teaspoon of paprika,
Four tablespoons of vinegar.
Dissolve and pour into the hot fat, bring to a boil and then add the
cooked bacon. Now place the prepared water-cress in a bowl and pour
over it the bacon with the prepared dressing. Toss gently to mix and
then garnish with hard-boiled eggs (sliced).
Corn salad, cabbage, lettuce, romaine and escarolle salads may be used
in place of the water-cress for variety.
Radishes should be well washed and then allowed to crisp in cold
water. Split from the tip to the stem end in quarters. Large radishes
may be peeled and cooked until tender in boiling water and then
drained and served with a cream, Hollandaise or plain butter sauce for
variety.
OLD ENGLISH MUSTARD DRESSING
One tablespoon of evaporated milk,
One teaspoon of mustard.
Place in a soup plate and blend together, then add one tablespoon of
oil. Then drop the vinegar, then the oil again until you have used
Eight tablespoons of salad oil,
One tablespoon of vinegar.
Serve on lettuce, cucumbers, meat or fish.
RICH BOILED SALAD DRESSING
One-half cup of water,
Three-quarters cup of vinegar,
Five tablespoons of cornstarch.
Dissolve the starch in water and bring to a boil. Cook for three
minutes and then add
One well-beaten egg,
One-half cup of thick cream,
One tablespoon of sugar,
One teaspoon of salt,
One teaspoon of paprika.
Mix the sugar and seasoning with the cream and add the egg; then
add to the boiling mixture and remove from the fire at once. Beat in
slowly six tablespoons of salad oil. This will keep in a cool place
for six weeks.
ASPARAGUS VINAIGRETTE
Wash and scrape the asparagus and allow four stalks for each service.
Trim to remove the pithy end of the stalk and then cook in boiling
water until tender. Lift and drain well, then place in a dish and
cover with the following sauce:
Four tablespoons of salad oil,
Two tablespoons of vinegar,
One-half tablespoon of grated onion,
One-half tablespoon of finely chopped green pepper,
One teaspoon of salt,
One teaspoon of paprika,
One-quarter teaspoon of mustard.
Beat to mix and then set on ice to chill. Serve ice cold on crisp
lettuce leaves.
OTTAWA DRESSING
One-half cup of catsup,
Two large onions grated,
One large green pepper, chopped fine,
One-half cup of salad oil,
Six tablespoons of vinegar,
One teaspoon of sugar,
One teaspoon of salt,
One teaspoon of mustard,
One teaspoon of paprika.
Blend spices in vinegar and then beat hard to blend.
BALTIMORE DRESSING
One cup of mayonnaise,
One-half cup of well drained canned tomatoes,
Two onions, grated fine,
One tablespoon of Worcestershire sauce,
Two teaspoons of salt,
One teaspoon of mustard,
One teaspoon of paprika.
Mix thoroughly and then serve ice cold.
ASPARAGUS AND CELERY SALAD
Mince sufficient celery very fine to measure one cup. Place in a bowl
and add
One medium-sized onion,
One green pepper.
Mince very fine and then add
One-half cup of mayonnaise,
One tablespoon of vinegar,
One teaspoon of salt,
One-half teaspoon of paprika.
Mix and then fill into a nest of crisp lettuce leaves and garnish with
the tips of canned asparagus.
CHEESE DRESSING
Four tablespoons of grated cheese,
One teaspoon of mustard,
One teaspoon of paprika,
One teaspoon of salt,
Eight tablespoons of oil,
Four tablespoons of vinegar.
Place in a bowl and blend well together.
DEVILED EGG SALAD
Hard boil two eggs and then remove the shells and cut open the length
of the egg. Remove the yolks and then rub through a fine sieve and add
One-half teaspoon of mustard,
One-quarter teaspoon of paprika,
One teaspoon of grated onion,
One teaspoon of finely minced parsley,
One-half teaspoon of salt,
Three tablespoons of mayonnaise.
Mix well and then form into balls, placing one ball in the place in
the white of the egg, which had been left by the yolk. Now place each
white or one-half egg in the nest of lettuce and place around the egg
Six cooked string beans,
One slice of tomato, cut in two,
Two thin slices of onion,
and garnish with two tablespoons of Russian dressing.
VEAL
Veal is the dressed carcass of the calf. The flesh should be firm,
pinkish white and should be well cooked to develop its flavor and
nutritious qualities. The cuts are the neck, shoulders, rack, breast,
loin and leg. The shoulders, breast and loin are used for roasting,
the neck and end of the leg for stewing, the leg for cutlets and
the rack for chops. The knuckle from the leg of veal may be used for
stews, soups, stock or pepper pot.
Other products from the calf are heads, brains, hearts, sweetbreads,
feet, calves' liver, tripe, kidney and tongue. The kidneys are usually
left in the loin.
TO COOK
The shoulder may be boned and rolled or left plain or just remove
the blade bone and then use a filling. The breast may have the bones
removed and then a pocket made and filled.
To roast the loin trim and tie into shape and then roast.
Meat from the neck, breast and knuckle is frequently used with chicken
and, if properly prepared, it is delicious. Stock made from veal
bones is rich in gelatine and may be used for meat loaves, moulds and
aspics.
TO PREPARE BREADED CUTLETS
Cut the cutlets into suitable pieces and then roll in flour and dip in
beaten egg, and then dip again in fine bread crumbs, patting firmly.
Fry quickly to a golden brown. Place in a hot oven to finish cooking.
The cutlet may be served with either brown gravy or tomato sauce.
VEAL CROQUETTES
One cup of milk,
Five level tablespoons of cornstarch.
Place in a saucepan and then dissolve the starch in the milk. Bring to
a boil and cook for five minutes. Now add
One and one-half cups of cooked veal, minced fine,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One and one-half teaspoons of salt,
One teaspoon of pepper,
One tablespoon of Worcestershire sauce.
Beat to blend well and then pour on greased platter and set in a cool
place for four hours to mould. Form into croquettes and then dip in
beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with
tomato sauce.
COOKING THE FANCY CUTS
TO PREPARE BRAINS
Soak for one hour in cool water, adding the juice of one-half lemon.
Drain and then parboil for ten minutes. Drain and then trim free
from excess tissue. Place under a weight to flatten and make firm, if
desired, or cut into two and dip in flour and then in egg and finally
in fine bread crumbs. Fry in hot fat until a golden brown. Serve with
Hollandaise sauce.
ROAST SHOULDER OF VEAL
Have the butcher make a pocket in the veal for the filling. Now soak
sufficient stale bread in cold water so that when pressed dry it will
measure two cups. Place the bread in a saucepan and add
One cup of finely chopped onions,
Three tablespoons of finely chopped parsley,
One green pepper, chopped fine,
One-half cup of shortening.
Mix thoroughly and then cook slowly so that the onion does not brown.
When tender add
One teaspoon of paprika,
Two teaspoons of salt,
One teaspoon of pepper.
Mix thoroughly and then cool and fill into veal. Sew the opening with
a darning needle and a stout string or fasten with toothpicks. Dust
the meat well with flour and then place in a hot oven to brown. Then
reduce the heat of the oven to moderate and roast, allowing thirty
minutes for the meat to start cooking and twenty-five minutes to the
pound. Baste every ten minutes with:
One-half cup of vegetable salad oil in
One and one-half cups of boiling water.
CALF'S HEART A LA MODE
Wash and soak the heart for a few minutes in water and then remove the
tubes, veins and cut the heart into dice. Parboil until tender. Then
add, using sufficient water to cover
One half-cup of vinegar,
Four onions, chopped fine,
Two carrots, cut in dice,
One teaspoon of sweet marjoram,
Two teaspoons of salt,
One teaspoon of white pepper.
Thicken gravy and serve with toasted strips of bread.
Calf's heart may be cut in thin slices, dipped in flour and then
fried. Calf's liver is most delicate and must be cooked quickly,
either by panning or broiling. The head is used for mock-turtle
soup or cooked and served with brown sauce or made into calves' head
cheese. The tongue may be cooked until tender and then pickled in
vinegar.
The feet may be used in place of the head for mock-turtle soup, and in
place of the knuckle in making pepper pot.
TRIPE FRIED IN BATTER
Cut the tripe into pieces the size of an oyster and then season and
dip in a batter. Fry until golden brown in hot fat and then serve with
Hollandaise sauce.
THE BATTER
Break one egg in a cup and fill with milk. Place in a bowl and add
One and one-quarter cups of flour,
One teaspoon of salt,
One-half teaspoon of pepper.
Beat well to free from lumps.
CREOLE TRIPE
Mince four onions fine and then place in a saucepan, four
tablespoonfuls of shortening; add the onions and cook until soft, but
not brown. Now add four tablespoonfuls of flour. Stir to blend well
and then add:
Two cups of strained tomatoes,
One green pepper, minced fine,
One-half pound of prepared mushrooms,
One pound of tripe cut into inch blocks.
Cook gently for twenty minutes and then season and serve.
PICKLED TRIPE
Cut the prepared tripe in strips one inch wide and two inches long and
then place in a china bowl and add
Four onions cut in rings and parboiled,
Two bay leaves,
One dozen cloves,
Half-dozen allspice
and sufficient vinegar to cover. Let stand two days before using.
TURTLE AND SNAPPER
Lay the turtle on its back and cut off the head. Let turtle bleed
for twenty minutes. Separate the body from the shell and remove the
entrails. Carefully separate the liver and heart. Now, with a sharp
knife, remove the meat from the shell and lay in boiling water for two
minutes. Drain. Rub the legs and all flesh containing the outer skin
until the skin is removed, with a coarse towel. Now, with a cleaver,
chop the shell into five pieces and place in scalding water for five
minutes. Remove from hot water. Use the knife to peel off the skin and
bristle from the shell. Now lay the meat and shell in cold water for
one and one-half hours. You now have white and green turtle meat ready
to cook.
TO COOK
Put the meat and shell in a large preserving kettle with sufficient
cold water to cover, adding
One pint jar of stewed tomatoes,
One stalk of celery,
One bunch of potherbs,
One bunch of parsley,
Three cloves,
Four allspice,
Four large onions,
Two bay leaves,
One medium-sized carrot,
Rind of one-half lemon,
Three tablespoons of Worcestershire sauce.
Tie the spices and vegetables in a piece of cheese-cloth and bring to
a boil. Cook slowly until the meat is tender and then remove the white
meat. Cook the green meat, most of which is in the shell, until it is
tender. Place the meat, when tender, in cold water to blanch. Use the
liquid for soup. Strain and add part of the turtle meat, hard-boiled
egg, grated lemon rind and juice of lemon. Prepare the snapper same as
green turtle. Only bleed snapper ten minutes.
SHRIMP SALAD
Open two tall cans of shrimp and then drain and wash under cold
water. Now shred the coarse green outside leaves of lettuce very fine.
Measure two cups and place in a bowl and add
One green pepper,
One onion, chopped very fine,
One-half cup of mayonnaise dressing.
Mix well and then fill into a nest of crisp lettuce leaves. Lay the
shrimp on top and mask with mayonnaise. Garnish with two hard-boiled
eggs into quarters.
SHRIMP
Shrimp come, as a rule, cooked, but to cook shrimp: Plunge the shrimp
into boiler prepared as for crabs. Boil for ten minutes, then drain
and cool. Remove the shells and then they may be used for salads,
croquettes and fried shrimps.
TERRAPIN
Diamond back or salt water terrapin are best. Fresh water terrapin
may be used for croquettes and puree. Clean the terrapin by placing
in fresh water for six hours. Wash in warm water and then place them
alive in boiling water. Cook for five minutes. Remove and then rub
with a coarse cloth the neck, legs and tail to remove the skin. Wash
again. Return to the pot. Cook until the legs leave the body easily.
Usually about thirty-five minutes for small terrapin and seventy-five
minutes for large ones. The age and condition determine the time of
cooking. Cool. Now, before it is entirely cold, separate the terrapin
from the shell, discard the small intestines, shell, gall, etc. Cut
the meat into pieces.
Cook in cream sauce for a la Maryland; in brown sauce for a la mode or
stewed terrapin.
STEWED SNAPPER
Open a can of snapper into a china bowl and let stand for one hour;
place in a saucepan.
Two cups of water,
Four tablespoons of cornstarch, dissolved in water,
Faggot of soup herbs,
Two cloves,
Two tablespoons of butter,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Juice of one lemon,
Grated rind of one-fourth lemon.
Bring to a boil and cook slowly for fifteen minutes; then add the
snapper meat, heat slowly 10 minutes, serve.
STEAKS
The selection of steak depends entirely upon the number of persons to
be served. A steak cannot be classed as a cheap meat; the portions of
bone and trimming makes this meat a rare luxury in these times of high
prices.
Yet there come times when the men folk want steak--and steak it must
be. There are three kinds of meats that are cut into steaks; namely,
the loin, rump and round. All three will make delicious eating if
properly prepared.
The round steak has the least waste, and if steaks are taken from the
first three cuts they should be tender and juicy, providing they are
cut sufficiently thick and are properly cooked.
The rump steak is fully as tender and palatable as loin and it
contains about one-third less waste. The sirloin is the choicest cut
in the whole carcass and it contains a proportionately large amount of
waste.
Have the butcher cut the round steak one-half inch thick and then
pound it with a meat ax to break the tough tissues. Place on a platter
and brush with salad oil and let stand for one-half hour. Now broil
in the usual manner, turning every four minutes. Lift to a hot platter
and spread with choice meat butters given below.
Rump steak should be cut two inches thick and the bone and fat
trimmed. Now nick and score the edge of the fat and brush with salad
oil, and then broil the same as for round steak.
The sirloin steak should be cut two inches thick. Have the butcher
remove the chine bone and then the flank end. Let him add a piece
of suet to the flank end; then put it through the food chopper for
hamburg steak. It is a mistake to cook the flank with the sirloin.
Brush the steak with salad oil and then broil. Lift to a hot platter.
Place one pint of water and one tablespoonful of salt in the bottom of
the broiling pan to prevent the fat drippings from taking fire. Turn
the meat every four minutes, so that it makes the cooking even. To
test the meat when broiling press with a knife; if it is soft and
spongy it is raw. Watch carefully and when just beginning to become
firm it is rare. Allow four minutes for medium and six minutes for
well done.
Do not turn the meat with a fork. The intense heat has sealed or
seared the surface and caused the meat to retain its juices, and if
you use a fork to turn it you will puncture or make an opening so that
these juices will escape.
A two-pound steak will be cooked rare in twelve minutes, medium in
fifteen minutes and well done in eighteen minutes. Always lift to a
hot platter.
FRENCH BUTTER
Two tablespoons of finely chopped chives,
One tablespoon of finely chopped leeks,
One tablespoon of finely chopped tarragon,
Juice of one-half lemon,
Two tablespoons of melted butter,
One-half teaspoon of salt,
One-half teaspoon of paprika.
Work to a smooth paste.
French and Italian and Swiss cooks frequently serve a vegetable
garnish with steaks. It is prepared as follows:
One green pepper, chopped fine,
Two leeks, chopped fine,
Eight branches of parsley, chopped fine,
Two onions, chopped fine,
Ten branches of tarragon, chopped fine,
One-half cup of chives, chopped fine.
Place four tablespoonfuls of shortening or vegetable oil in a frying
pan and add the herbs and cook very slowly until soft, taking care not
to brown. Now season with salt, pepper and dress on a hot platter in
a little mound at the bottom of the steak. Garnish with a slice of
lemon.
ENGLISH BUTTER
One tablespoon of butter,
One-quarter teaspoon of white pepper,
One-quarter teaspoon of mustard,
One-half teaspoon of salt.
Work to a paste and then spread on a steak as soon as you place it on
the platter.
LONDON BUTTER
One tablespoon of melted butter,
One tablespoon of Worcestershire sauce,
One-half teaspoon of salt,
One-half teaspoon of pepper,
One tablespoon of lemon juice.
Mix and then pour over the steak.
SWISS BUTTER
One tablespoon of grated onion,
One tablespoon of finely minced parsley,
One-half teaspoon of salt,
One-quarter teaspoon of paprika,
One and one-half tablespoons of butter.
Work to a smooth paste.
ITALIAN BUTTER
One green pepper, chopped very fine,
One teaspoon of paprika,
One-half teaspoon of salt,
Two tablespoons of butter.
Work to a smooth paste and then spread on the meat.
VEGETABLE GARNISH
Carrots, turnips and parsnips may be cut into cubes and then shaped
like a cork. Cook until tender in boiling water and then brown quickly
in a little hot fat. Beets and turnips may be cooked until tender
and then scoop out the centres and fill with onions or cucumber
mayonnaise.
BROILED HAMBURG STEAK
Do not fry or pan hamburg steak made from flank of sirloin. Place meat
in bowl and add
Three-quarters cup of moist bread crumbs,
One onion, minced fine,
Two tablespoons of parsley,
One teaspoon of salt,
One-half teaspoon of paprika,
One egg.
Mix, form into flat cakes, brush with salad oil; place on baking dish.
Broil in gas broiler for eight minutes, then place in hot oven for
seven minutes longer. Spread with desired butter and send to the table
in a baking dish. This will give a delicious flavored meat in place of
the usual dry, tasteless cake that is frequently served.
SALADS
Salads are a popular summer dish. They should be made from fresh
vegetables which contain the health-giving elements that are so
vitally essential for our physical well-being. There are also the
mineral salts which help purify the blood stream and thus keep us
physically fit.
Eggs, etc., that are used in preparing the dressings have a food value
that may be figured upon in our daily ration. Heavy salads, composed
of meat, are best to be eliminated for the hot weather. Replace them
with light, dainty, attractive salads, that are not only appetizing
but also easily digested.
The making of a successful salad is an art indeed. The proper blending
of the various ingredients and then using a well-blended dressing and
garnishing, so that it will not only satisfy the eye but will tempt
the palate as well; that is a real salad.
The proper combinations are very important; harmony must prevail. As,
for instance, a combination of beets, tomatoes and carrots would not
only be inartistic but also a poor combination of foods. Care must be
taken in preparing the lettuce or other greens used. All plants that
form into heads must be separately and thoroughly washed in order to
free them from dirt and insects, and then they should be given a final
washing in water that contains one tablespoon of salt to every two
quarts, then rinsed in ice water. The bath in salt water will remove
the tiny and almost invisible mites and slugs that cling to these
greens.
Many varieties of salad dressing may be prepared from mayonnaise or
from the dressing purchased in bottles. When the housewife fails
to make a good mayonnaise dressing, or the family is small, a good
standard dressing already prepared may be purchased and used in the
following recipes:
RUSSIAN DRESSING
One cup of salad dressing, or mayonnaise,
One raw beet,
One raw carrot,
One raw onion.
Pare and then grate the vegetables into the salad dressing and then
add:
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of sugar,
One-half teaspoon of mustard.
Beat to mix and then use. This dressing will keep for a week, if it is
placed in a bottle and stored in a cool place.
FRENCH DRESSING
Place in a bottle:
One-half cup of salad oil,
Three tablespoons of vinegar or lemon juice,
One teaspoon of salt,
One-half teaspoon of mustard,
One-half teaspoon of pepper.
Shake until creamy and then store in a cool place. This will keep well
until used.
ROQUEFORT DRESSING
One-half teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of Roquefort cheese,
One tablespoon of lemon juice,
Two tablespoons of salad oil.
Mix smooth and serve.
BOILED DRESSING
One cup of vinegar,
Three-quarters cup of water,
Three level tablespoons of cornstarch.
Dissolve the starch in the water and bring to a boil. Cook for five
minutes and then add:
One well-beaten egg,
Four tablespoons of salad oil,
One teaspoon of mustard,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two teaspoons of sugar.