Pour into jars or jelly glasses and thin out with cream or evaporated
milk when using.
PIMENTO DRESSING
Add four finely chopped pimentoes to one-half cup of prepared salad
dressing.
PAPRIKA DRESSING
Add one and one-half teaspoons of paprika to the French dressing.
Shake well to blend. Paprika is a sweet, mild, red pepper that will
not bite the tongue.
During the warm weather use salads twice a day, beginning the day with
water-cress, radishes or crisp young onions or leaves of lettuce for
your health's sake.
BLOND FRENCH DRESSING
Place in a wide mouthed bottle,
One teaspoon of sugar,
One teaspoon of mustard,
One-half teaspoon of salt,
Four tablespoons of white wine vinegar,
One-half cup of vegetable salad oil.
Shake until creamy.
The use of paprika is decidedly better than the pungent pepper. This
pepper is mildly sweet-flavored spice that does not irritate the
delicate lining of the throat or stomach. Now, fully as important
as the green appetizers are the dainty salads, lettuce, corn salad,
endive, romaine, tomatoes, onions, cucumbers, cabbage and the cooked
vegetables, such as lima beans, peas, string beans, beets, etc.
The success of salads depends entirely on the dressings used with
them. So, with this in mind, we will now prepare some delicious
dressings. Place in a fruit jar and then put them in the ice box,
where they can be had at a minute's notice.
You know that often when you come home just fagged out, when perhaps
you did not take the time to get luncheon, a cool, crisp salad and
some thinly sliced buttered bread and a cup of tea will not only
satisfy and refresh you, but will also prevent a headache.
A LA MODE CANADIENNE
Shred the coarse green leaves of lettuce fine and then place in salad
bowl and add:
Two cooked carrots,
Two cooked beets, cut in dice,
Two onions, chopped fine.
Toss gently to mix and then prepare the following dressing:
Place in fruit jar,
One-half cup of vegetable salad oil,
Two tablespoons of grated onion,
Four tablespoons of vinegar,
Three tablespoons of finely minced green or red pepper,
One teaspoon of paprika,
One and one-half teaspoons of salt,
Three-quarters teaspoon of mustard,
One-half cup of catsup or chili sauce.
Shake until well blended and then pour over the salad as you serve it.
TRY THIS DRESSING ON PLAIN LETTUCE
Wash and remove all blemishes from one bunch of scallions; then chop
fine and add:
One-half cup of mayonnaise,
Two tablespoons of vinegar,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of mustard.
Mix the spices and seasoning with the vinegar and add to the
mayonnaise. Then add the finely chopped scallions. Serve on plain
lettuce.
PARISIAN CELERY
Fill the grooves of the celery with highly seasoned cheese.
SCALLIONS A L'ITALIENNE
Wash and then remove the blemishes from two bunches of scallions, chop
fine and then parboil and drain. Now cook four ounces of macaroni in
boiling water until tender. Drain, blanch under cold water and then
drain again. Now place the cooked macaroni and the prepared scallions
in a saucepan and add:
One cup of brown gravy,
One cup of thick cream sauce,
One ounce of grated cheese,
Two teaspoons of salt,
One teaspoon of paprika.
Toss gently until hot and then serve with waffles in place of meat for
luncheon.
PEA SHORE PIE
Grease a deep pudding pan well. Cut any variety of fish desired into
pieces weighing about two ounces. Free from bones and skin and then
roll in flour and place a layer of fish, then a layer of thinly
sliced tomatoes, a layer of thinly sliced potatoes and then a layer of
prepared fish. Season each layer with salt, pepper and finely chopped
green peppers. Pour over it two cups of thick cream sauce with
One-half dozen clams,
One cup of cooked peas,
Two teaspoons of salt,
One teaspoon of paprika,
Two tablespoons of finely chopped parsley.
Cover with a crust rolled one-half inch thick. Bake in a moderate oven
for one and one-quarter hours. Brush the pastry with milk and as soon
as it browns lightly cover with a pie plate to prevent taking on too
deep a color.
FISH SOUFFLE
This dainty dish is made by rubbing one-half cup of cold boiled fish
through a fine sieve. Then add
One cup of cold cream sauce,
One tablespoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Three tablespoons of finely chopped parsley,
One tablespoon of Worcestershire sauce,
Yolk of two eggs.
Beat hard to mix and then carefully fold in the stiffly beaten whites
of two eggs. Pour into well-greased custard cups and then set the cups
in a pan containing warm water, and bake in a moderate oven until firm
in the centre, usually about twenty minutes.
FISH LOAF
Two cups of cold boiled fish,
One cup of prepared bread crumbs,
One cup of thick cream sauce,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two teaspoons of grated onions,
One green pepper, minced fine,
One well-beaten egg.
Mix and then pack into the prepared loaf-shaped pan. Stand this pan in
a larger one containing hot water. Bake in a moderate oven for fifty
minutes. Remove from the oven and let stand for a few minutes. Then
unmould on a hot platter and serve with creole sauce.
To prepare the crumbs, soak stale bread in cold water; then place in a
cloth and squeeze dry. Rub through a fine sieve and then measure.
To prepare the pan, grease the pan and then line it with a greased and
floured paper.
BOILED SALT COD
Soak one and one-quarter pounds of boneless salt cod for four hours
and then drain and wipe in a piece of cheese-cloth and plunge in a
deep saucepan containing sufficient boiling water to cover the fish.
Bring to a boil and then cook for thirty-five minutes. Lift and drain
well and place on a hot platter. Cover with two cupfuls of cream sauce
and garnish with one-quarter cupful of finely minced parsley and then
sprinkle with two tablespoonfuls of grated cheese.
CONNECTICUT FISH CHOWDER
Any cheap fish that is fresh will do for this dish, or it may be made
from the heads, fins and backbones of the fish, used for filets or
broiling. Place the heads, fins and backbones of three medium-sized
fish in a deep saucepan and add
Two quarts of cold water,
Two onions, cut fine,
One carrot, cut in tiny dice,
One-half bay leaf,
One-half teaspoon of thyme.
Cover and bring to a boil. Cook slowly for one hour. Now remove
the heads, fins and backbones and pick the meat from the heads and
backbones and return to the stock.
Now rub one cup of stewed tomatoes through a sieve and add five
tablespoons of cornstarch. Stir until the starch is dissolved and then
add to the stock. Bring quickly to a boil and add:
Two cups of diced and par-boiled potatoes,
Salt and pepper to taste,
Two tablespoons of butter,
Two tablespoons of finely chopped parsley.
Let boil up once and then serve. This is delicious. One pound of fish
may be used in place of heads, fins and backbones.
FISH CUTLET
Place in a mixing bowl
Two cups of flaked cold fish,
One and one-half cups of prepared stale bread,
Two onions grated,
Four tablespoons of finely chopped parsley,
One tablespoon of salt,
One teaspoon of paprika,
One tablespoon of Worcestershire sauce,
One-half teaspoon of mustard,
One well-beaten egg.
Mix thoroughly and then shape into cutlets. Roll in flour and then dip
in beaten egg, and then into fine bread crumbs. Fry in hot fat.
To prepare the bread, soak stale bread in warm water until soft.
Place in a cloth and then squeeze until very dry; then rub through a
colander to remove the lumps. Fish cutlets are served with a menu, as
follows:
SALMON CHARTREUSE
Open a can of salmon and then drain. Remove the skin and bones and
flake with a fork. Soak three tablespoons of gelatine in one-half cup
of cold water and then place in a saucepan
Two tablespoons of finely chopped onion,
Two tablespoons of finely chopped parsley,
Two tablespoons of carrots,
Faggot of soup herbs,
Two cups of water.
Bring to a boil and cook slowly for ten minutes. Strain and then add
The juice of one-half lemon,
One and one-quarter teaspoons of salt,
One teaspoon of paprika,
and the dissolved gelatine.
Mix thoroughly and then cool and add the prepared salmon.
One tablespoon of grated onion,
Three tablespoons of finely chopped parsley.
Pour into a mould that has been rinsed with cold water and chilled on
ice. Set in a cool place to mould. When ready to serve unmould on a
bed of lettuce and serve with Russian dressing. This may be prepared
Saturday afternoon.
BROILED SALT MACKEREL, FLEMISH STYLE
Soak the mackerel overnight in plenty of cold water to cover, keeping
the skin side up. In the morning remove the head and then wash and
parboil. Drain and then place on a baking dish and spread lightly with
bacon or ham fat and dust lightly with flour. Place in the broiler of
the gas range and broil until nicely browned. Now, while the mackerel
is cooking, prepare a Flemish sauce as follows:
One onion,
One green pepper,
Two branches of parsley.
Chop very fine and then place in a saucepan with three tablespoons
of butter. Cover closely and steam until the vegetables are soft. Now
add:
One tablespoon of vinegar,
One teaspoon of sugar,
One-half teaspoon of mustard,
One teaspoon of pumpkin,
Two tablespoons of boiling water.
Bring to a boil and pour over the fish. Garnish with cress.
SALT COD, VERMONT
Select a thick centre; cut and soak for one hour in warm water. Wrap
in a piece of cheese-cloth and plunge into boiling water. Boil for
fifteen minutes and then drain. Divide into four individual baking
dishes and cover with cream sauce. Sprinkle with fine bread crumbs and
a little grated onion, and bake for ten minutes in a hot oven.
MEATS
In order to purchase meats intelligently so that we will receive the
best value for money expended, it is necessary to know the nature of
the cuts, and especially the proportionate amounts of lean meat, fat
and bone that they contain; also the approximate food values of the
meat obtained from various parts of the carcass.
HIND QUARTERS
Loin steak average 57 per cent. lean, 33 per cent. visible fat, 10 per
cent. bone. Sirloin steaks in general contain a larger percentage of
lean meat and a smaller amount of fat than the porterhouse or club
steaks.
Rib cuts contain 52 per cent. lean meat, 31 per cent. fat, 17 per
cent. bone. The greatest percentage of lean meat is found in the sixth
rib, and the smallest in the eleventh and twelfth rib cuts.
Round steaks are meat cut from the round. They average 67 per cent.
lean meat, 20 per cent. fat and 16 per cent. bone. The round steaks
contain 73 per cent. to 84 per cent. lean meat.
The rump contains 49 per cent. lean meat, the round as a pot roast
contains about 86 per cent. lean meat; the largest percentage of fat
is found in the rump roast. Soup bones contain from 8 per cent. to 60
per cent. lean meat.
THE FOREQUARTERS
The forequarters of beef contain the chuck, the shoulder, clod, neck
and shank. The chuck contains 67 per cent. lean meat, 20 per cent. fat
and 12 per cent. bone. Chuck steak varies from 60 per cent. to 80 per
cent. lean and from 8 per cent, to 24 per cent. fat.
The clod or bolar cut contains 82 per cent. lean meat and 5 per cent.
bone.
Relatively more lean and less fat meat is found in the chuck rib roast
than in the cut from the prime rib roast.
The navel, brisket and rib ends average 52 per cent. lean meat, 40 per
cent. fat and 8 per cent. bone. The brisket and navel cuts are similar
in proportion, while the rib ends slightly higher in percentage of
bone and less lean.
Flank steak contains 85 per cent. lean meat and 15 per cent. fat.
Shank cuts or soup bones from the shank vary from 15 per cent. to 67
per cent. lean meat and from 25 per cent. to 76 per cent. bone, while
the boneless shank, used for stews, goulashes, hashes and minces,
contain 85 per cent. lean meat and 15 per cent. fat.
The trimmings from the loin, in steaks reduce their weights about
13 per cent. and these trimmings average 4.6 per cent. fat and 2 per
cent. bone. Round steak is reduced about 7 per cent. in weight in
trimmings, principally in fat; chuck steaks about 6-1/2 per cent.,
principally bone.
Rump, shoulder, pot roast and neck are all materially reduced in
weight by fat and bone trimmings, the size and condition of the animal
determining the actual amounts. The actual proportion of lean meat,
fat and bone in the various cuts, their relative values of economy,
fixes the prices to the consumer.
Taking the cuts of meat in their right order we have:
First, the neck for soup, stews and corning. The cost is very low and
the waste is considerable.
Second, the chuck. This includes the entire shoulder and contains
five ribs. The first two ribs are usually sold as shoulder, roast and
steak, and while they are about the same quality as No. 9, they cost
considerably less.
Third, the shoulder clod. This is part of the chuck and can be
purchased in almost all markets. The price is low and there is no
waste. It is used principally for steaks and pot roasts. When used for
steaks, score the meat well.
Fourth, shank. According to the market price, this is the cheapest
part of the beef. However, it contains 54 per cent. to 57 per cent.
waste and requires long cooking. It is used for soups and stews.
Fifth, ribs. Contains eight ribs; five of these are the prime cuts and
used for roasting exclusively.
Sixth, sirloin. The loin, some cuts contain as low as 3 per cent,
waste. The sirloin is tender; therefore, quickly and easily cooked.
For this reason it is one of the most popular cuts.
Seventh, porterhouse. This portion of the loin contains the choicest
steaks, excellent and nutritious and easily cooked. The fillet or
tenderloin forms a part of the loin and averages about 13 per cent.
waste.
Eighth, rump. This cut is very nutritious, but requires careful
cooking to render it tender; it contains slightly more waste than the
round. Good steaks are obtained from the rump; it is also used for pot
roast braising and coming.
Ninth, pin bone, the middle portion of the loin. It is of excellent
quality, tender and of good flavor and quite as popular as the loin.
It is the face cut of the rump.
Tenth, round. An inexpensive cut, containing only 7 per cent, waste.
It is nutritious as tenderloin, but not as tender. The first essential
in cooking is to sear the outside in order to retain the juices and
then cook slowly until tender.
Steak and roast are cut from the round and the back or heel and is
used for pot roast and stews.
One factor in helping to keep up the high prices of food is that the
average woman, _when she goes to market, has in mind_ fancy price and
choice cuts for roast, steaks and chops. The choice cuts represent
about 26 per cent. of the whole carcass, leaving about 74 per cent.
to be disposed of. Now, if this becomes difficult, the fancy cuts must
bear the additional cost and so become proportionately high in price.
Take a cross cut of beef, weighing about six pounds and wipe with a
damp cloth, and one-half cupful of flour patted into it and then brown
quickly on both sides in a frying pan and then place in a fireless
cooker or a moderate oven together with
Two medium-sized onions,
One carrot, cut in quarters,
One and one-half cups of boiling water,
and cook slowly, allowing one-half hour for the meat to start cooking
and then twenty-five minutes to the pound. Baste frequently. If baked
in the range it should give a delicious, well-flavored roast, that
will supply the most finicky family with a good substantial food.
The bolar cut from the shoulder may be prepared the same way.
Meat from the neck and shin may be used for stews, goulashes and meat
loaves.
POT ROAST OF SHIN BEEF, ENGLISH STYLE
Have the butcher cut a piece of beef from the upper part of the shin,
with the bone in. Wipe with a damp cloth and then pat in one-half
cupful of flour. Brown quickly on both sides and then lift to a deep
saucepan and add
One large turnip, cut in quarters,
One large carrot, cut in quarters,
One faggot of soup herbs,
One-half teaspoon of sweet marjoram,
Two cups of boiling water.
Cover closely and cook slowly until the meat is tender, allowing
one-half hour for meat to start cooking and twenty-five minutes to the
pound, counting the time when it is put into the kettle.
The plate and brisket may be used for soups, stews and goulashes and
for corning. The brisket makes a splendid pot roast when boned and
rolled. Also the plate or brisket may be used for à la mode.
The flank steak is a choice piece of lean, boneless meat that lies
close to the ribs and weighs from one and three-quarters to two and
one-half pounds. It may be used for steaks, if cut in slanting slices
or for mock fillet or rolled or for hamburg steak.
When boiling or stewing meat, keep this in mind: Meat to be palatable
and juicy must contain nutriment; it must be plunged into boiling
water to seal the surface, by coagulating the albumen in the meat; and
then it should be cooked just below the boiling point until tender,
allowing one-half hour for the meat to heat and start cooking and then
twenty-five minutes to the pound. Add salt just before removing from
the fire.
Keep this fact in mind, that salt will, if added when the meat is just
starting to cook, extract the juice.
For pot roast and braises, etc., it is necessary to quickly sear over
the surface of the meat for the same reason that the meat was plunged
into boiling water and then cook slowly, allowing the same proportion
of time as for boiling or stewing.
The real object in cooking meat is to retain the juices and make it
sufficiently to eat and increase its flavor.
BEEF STEW
Cut two and one-half pounds of stewing beef in two-inch pieces and
then roll in flour and brown in hot fat; then add three pints of
boiling water. Bring to a boil and cook slowly for one hour; then
place in a saucepan
Two cups of flour,
One-half teaspoon of pepper,
One teaspoon of salt,
One tablespoon of baking powder.
Rub between the hands to mix and then add three-quarters cup of cold
water to form a dough. Make into balls between the hands and then drop
into the stew. Cover closely and boil fast for twelve minutes. Now
remove the lid and cook for three minutes longer. Then season and
serve.
TO PREPARE FISH FOR FRYING
Remove the head, fins and bones, using them for the fish stock. Place
fillets in a dish and marinate for one hour in
Three tablespoons of lemon juice or vinegar,
Two tablespoons of salad oil,
Two tablespoons of grated onion,
One teaspoon of salt,
One teaspoon of paprika.
Then roll lightly in flour and dip into beaten egg, then in fine
crumbs and fry until golden brown in hot fat.
GRILLED FISH
Sea trout, striped bass or other fish may be used. Clean and bone the
fish and then place in baking dish and spread freely with salad oil.
Broil for twelve minutes in broiler of the gas range or bake for
fifteen minutes in a hot oven. Serve with a fish sauce prepared as
follows:
Chop fine
Four onions,
Three large tomatoes,
Two green peppers.
Now chop two ounces of salt pork or fat bacon very fine and place in
a skillet and cook until nicely browned. Add the finely chopped onions
and tomatoes and green pepper and cook slowly until the vegetables are
soft. Then season with
One-half teaspoon of sugar,
One teaspoon of salt,
One-half teaspoon of white pepper,
Juice of one-half lemon.
Mix thoroughly and serve with the fish.
FISH LOAF
Prepare a sauce as follows:
Place in a saucepan
One cup of milk,
Five tablespoons of flour.
Stir with a fork until the flour is dissolved and then bring quickly
to a boil. Cook three minutes and then remove and pour into a mixing
bowl, and add
Two cups of cold-boiled fish,
One cup of cold-boiled rice,
One cup of stale bread, prepared as for fish cutlet,
Four tablespoons of shortening (finely chopped salt pork if
desired),
One large onion,
One large green pepper,
Six branches of parsley, minced very fine,
One tablespoon of paprika,
One-half teaspoon of mustard,
One tablespoon of Worcestershire sauce,
One-half teaspoon of sweet marjoram,
One egg.
Beat hard to thoroughly mix and then pour into a well-greased and
floured loaf-shaped pan. Place this pan in a larger one containing hot
water. Bake in a moderate oven for one hour. Serve with a sauce made
as follows:
Two cups of stewed tomatoes,
Four onions, chopped fine,
One green pepper, chopped fine.
Cook until onions and peppers are soft and then rub through a coarse
sieve. Now add
One-half cup of water,
Three tablespoons of cornstarch,
Two teaspoons of salt,
One teaspoon of sugar,
One-half teaspoon of pepper,
Pinch of cloves.
Mix well and then pour into tomato mixture. Stir well until the
boiling point is reached and then cook three minutes. Add two
tablespoons of butter and serve.
BROILED BASS
Have the fish dealer split the bass for broiling, then wash and pat
dry with a paper napkin and cover the cut surface of the fish with
salad oil. Place on a baking sheet and broil in the broiler of the gas
range until nicely browned; then set in the oven for five minutes to
finish cooking.
CREAM FINNAN HADDIE
Cover the fish with cold water and then bring to a boil. Drain and
cover with cream sauce. Now add:
One green pepper, chopped fine,
One onion grated,
Five tablespoons of finely chopped parsley,
Two tablespoons of butter.
Simmer slowly for ten minutes to cook the herbs; then lift to the
toast.
LONG ISLAND SOUND COCKTAIL
Place in a bowl
One-half bottle of tomato catsup,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One tablespoon of finely minced green pepper,
One tablespoon of Worcestershire sauce,
One-half teaspoon of mustard.
Mix well and then take the clam shells and scrub them clean. Fill with
a mixture as follows:
One cup of cold-boiled fish,
One onion, chopped fine,
One green pepper, chopped fine.
Mix well. Make a well in the centre and fill with a sauce. Dust with
paprika and serve ice cold.
FILET FISH, SOUTHERN STYLE
Clean, wash and drain fish. Do not dry. Have fat smoking hot. Place
fish in pan, reduce heat and cook slowly until brown and crisp.
FISH CAKES
Boil fifteen large potatoes and then mash fine and add
One-half pound of prepared shredded codfish,
One egg,
Lump of butter the size of an egg,
One teaspoon of paprika.
Mix thoroughly and then form into balls. Roll in flour and fry until
golden brown in hot fat.
COLD SPICE TONGUE
Select a medium-sized tongue without the gullet and wash well; then
soak for four hours in warm water. Place in a deep saucepan and cover
with warm water and add
One carrot, cut in dice,
Two onions sliced,
One faggot of soup herbs,
Two bay leaves,
Two allspice,
Four cloves,
One cup of strong cider vinegar.
Cover closely and bring to a boil; then simmer and keep just below the
boiling point for three hours. Let cool in the liquid and then, when
cold, chill in the ice box before slicing.
The coarse left-over parts of the tongue may be used for meat loaf,
croquettes or hash.
PICKLED TRIPE
Cut one pound of cooked honeycomb tripe in pieces one inch by three
inches. Place in a casserole dish and add
One cup of vinegar,
One-half cup of water,
One onion, cut fine,
One teaspoon of salt,
One-half teaspoon of white pepper,
One bay loaf,
Eight cloves,
Ten allspices,
One small red pepper pod.
Cover and bake in hot oven for thirty minutes and then cool.
BAKED HAM, VIRGINIA
Scrub a small ham and cook until tender. The fireless cooker will
prevent the ham from wasting while cooking. When tender, lift and
remove the skin. Trim to shape and then place in a bowl
Three-quarters cup of brown sugar,
One-quarter cup of cinnamon,
One teaspoon of nutmeg,
One teaspoon of cloves,
One teaspoon of allspice.
Mix thoroughly and then pat and rub into the ham. Place in a hot oven
and bake for forty minutes, basting frequently with one-half cupful of
water and one-half cupful of vinegar.
CORN BEEF HASH
Cut the cooked meat into one-half inch cubes and place in a saucepan
and add to each cup of meat
One and one-half cups of pared and diced potatoes,
One-half cup of finely chopped onions,
One cup of boiling water.
Cover closely and steam until meat and potatoes are tender and the
water is evaporated; then season. Now melt three tablespoons of
shortening in an iron frying pan and when hot turn in the hash,
forming an omelet shape in half the pan. When nicely browned, turn the
hash with a cake turner, still keeping the omelet shape, and brown.
Turn on a hot platter and garnish with finely chopped parsley.
BROWN POT ROAST OF SHIN BEEF