One-half cup of finely chopped parsley,
One cup of finely chopped green peppers,
Two cups of finely chopped celery,
Two cups of mayonnaise or cooked dressing,
One-half cup of vinegar,
One tablespoon of salt,
One teaspoon of pepper,
One and one-half teaspoons of mustard.
Toss to mix thoroughly and then prepare individual nests of lettuce
and place three-quarters cup of the potato salad in each nest. Mould
it into a cone and then lay four sardines, tail end up, against the
salad. Garnish with finely chopped parsley and serve.
JACK O' LANTERN CAKES
Bake a sponge cake in individual or muffin pans and then ice with
chocolate water icing and make the lantern face with white icing.
GLOUCESTER COD A LA KING
(Twelve Persons)
Select a three-pound piece of boneless salt cod from the center cut;
soak for three hours and then place in a piece of cheese-cloth and tie
loosely, plunge into boiling water and boil for thirty minutes. Drain.
Place two quarts of milk in a saucepan and add one and one-half cups
of flour. Stir with a wire spoon to dissolve the flour and then bring
to a boil and cook slowly for ten minutes. Now add
Two well beaten eggs,
The prepared fish, broken into flakes with a fork,
Juice of one lemon,
Two green peppers, cut into pieces and parboiled,
One tablespoon of grated onion,
One teaspoon of paprika.
Heat slowly until very hot and then serve on toast.
FRUIT CAKE
Place in a mixing bowl
Two and one-half cups of syrup,
One cup of shortening.
Cream well and then add
Eight cups of flour,
Four level tablespoons of baking powder,
One cup of milk,
One-half cup of cocoa,
One tablespoon of cinnamon,
One teaspoon of cloves,
One teaspoon of allspice,
Two eggs,
Two cups of finely-chopped peanuts.
Beat to mix thoroughly and then grease and flour a baking pan and
turn in the batter. Place the raisins one at a time on the top of the
batter and gently press them into the dough. Bake for fifty minutes
in a slow oven. Cool and then ice and decorate with Hallowe'en figures
and then cut into blocks.
FALL MENU
BREAKFAST
Grapes
Cereal and Cream
Fried Butterfish, Creole
Hashed Brown Potatoes Water-cress
Rolls Coffee
DINNER
Grape Juice Cocktail
Pot Roast Beef, Spanish
Brown Potatoes String Beans
Tomato Salad
Rolls Coffee
SUPPER
Fried Tomatoes Cream Gravy
Potato Salad
Corn Bread Apple Sauce
Tea
BUTTERFISH, CREOLE
Cleanse the fish and wash well and then drain. Now roll lightly in
flour and brown in hot fat quickly. Place in a baking dish and add the
following sauce:
One cup of stewed tomatoes,
Four onions, chopped fine,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of thyme.
Bake in the oven for twenty minutes and then serve from the dish.
Other fish may be used in place of the butter fish.
WINTER MENU
BREAKFAST
Grapes
Cereal and Cream
Virginia Griddle Cakes Syrup
Coffee
DINNER
Home-made Chow-chow Piccalilli
Ye Olde-Tyme English Oyster Pye
Mashed Potatoes Buttered and Spiced Beets
Coleslaw
Grape Tapioca Blanc Mange
Coffee
SUPPER
Bean Sausages Cream Gravy
Potato Salad
Raisin Cake Tea
A nice change for the family is to give them corn muffins and plain
rolls or biscuits in place of bread. Usually in the hurry and bustle
of getting the business folk off in time in the morning and then
preparing the children for school the housewife does not have the time
to prepare these homey, old-fashioned breads for breakfast.
The price of butter makes it almost prohibitive to use it as a spread
for hot cakes, yet we all like the butter flavor. So let us follow the
example of the thrifty New England woman, who puts the syrup into a
good-sized pitcher and then adds two tablespoons of butter to one and
one-half cups of syrup. Place the pitcher into a pan of warm water
and then heat. Stir frequently, so that the butter will melt and
blend thoroughly with the syrup. Just before sending to the table beat
thoroughly. This not only makes a delicious spread for hot cakes and
waffles and the like, but it is a real economy and a saving in butter.
GRAPE-JUICE COCKTAIL
Place one pound of grapes in a saucepan and add three cups of water.
Bring to a boil and cook until soft. Rub through a fine sieve and then
sweeten and chill. Fill into cocktail glasses and serve.
POT ROAST BEEF, SPANISH
Place in a mixing bowl and chop fine
Two tomatoes,
Four onions,
Three green peppers,
Four branches of parsley.
Now add
One teaspoon of paprika.
Mix and pack into the meat, pushing well into the roll. Roll the meat
in flour and then melt the suet in a deep saucepan and add the meat.
Brown well and add one-half cup of flour. Stir until well browned
and then add one quart of boiling water. Cover closely and then cook,
allowing one-half hour for each pound of meat, gross weight. One hour
before cooking add six small onions and one carrot cut in quarters.
When ready to serve, add one quart of boiling water and season to
taste. This will provide sufficient gravy to use for two meals.
GRAPE TAPIOCA BLANC MANGE
Place in a saucepan
One cup of water,
Two cups of grape juice,
Three-quarters cup of finely granulated tapioca.
Bring to a boil and then cook slowly for thirty minutes and then add
Three-quarters cup of sugar,
One-half teaspoon of salt.
Cook five minutes longer. Now rinse custard cups with cold water and
pour in the blanc mange. Let cool and then turn on a saucer and pile
with the fruit whip made from
White of an egg,
One-half glass of jelly.
Beat until it holds its shape.
BEAN SAUSAGE
Open a can of beans and drain well, then mash and put through a sieve
into a mixing bowl. Add
Two onions, grated,
Two tablespoons of parsley, chopped fine,
One-quarter teaspoon of mustard,
One-half teaspoon of paprika.
Mix well and then mould into sausages. Roll them in flour and brown in
hot fat. Use the liquid drained from the beans and sufficient milk
to measure one and one-half cups. Place in a saucepan and add five
tablespoons of flour. Stir to dissolve and then bring to a boil and
cook for five minutes. Add
Three-quarters teaspoon of salt,
One-quarter teaspoon of pepper,
Two tablespoons of finely-minced parsley.
VIRGINIA GRIDDLE CAKES
Place one cup of corn meal in a mixing bowl and add
One teaspoon of salt,
Three tablespoons of shortening,
Three tablespoons of syrup,
One cup of boiling water.
Beat to mix and then add
Two cups of cold water,
One egg,
Two and one-half cups of flour,
Two level tablespoons of baking powder.
Beat hard to mix and then bake on a hot griddle.
BUTTERED AND SPICED BEETS
Cook the beets until tender and then drain and cut into slices. Now
place in a small saucepan
One tablespoon of butter,
Two tablespoons of vinegar,
Two tablespoons of hot water,
One teaspoon of salt,
One teaspoon of paprika,
One-eighth teaspoon of mustard,
Tiny pinch of cloves.
When boiling hot, pour over the sliced beets.
Use the yolk of egg for making the dressing for the cole slaw and the
white of egg and one-half glass of jelly for making the meringue for
the grape tapioca blanc mange.
YE OLD-TYME OYSTER PYE
To prepare the crust, place in a mixing bowl
Two cups of sifted flour,
One teaspoon of salt,
Two teaspoons of baking powder.
Sift to mix and then put one-quarter pound of suet through the
food-chopper. Then rub the finely chopped suet through a fine sieve to
remove the stringy parts. Now rub the suet into the flour and mix to
a dough with one-half cup of cold water. Then chop and fold for two
minutes. Turn on a floured pastry board and divide into two pieces.
Roll out one-half of the dough until one-quarter inch thick and then
turn a large plate over this dough and cut around the edge of the
plate. Be sure that the plate is at least two inches larger than the
top of the baking or casserole dish.
Now drain the oysters and look over carefully for the bits of shell.
Place the oysters in a casserole or baking dish and add the stalk of
celery that has been scraped clean and then diced and cooked until
tender, also
One grated onion,
Three tablespoons of parsley,
Three cups of thick cream sauce,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One-eighth teaspoon of thyme.
Mix thoroughly and then make two or three small gashes in the top
of the crust and cover the oysters with it, pressing the crust well
against the edges of the dish. Brush the top of crust with water and
bake in a moderate oven for thirty-five minutes.
Use equal parts of the oyster liquor and milk for making the cream
sauce. Chop the celery leaves as well as the stalk.
Now roll out the balance of the pastry and cut into three-inch
squares. Score the tops lightly with a knife or prick with a fork,
and place on a baking sheet and bake a delicate light brown. Wrap in a
napkin to keep warm. When ready to serve the oyster pie, place two of
the squares of pastry on a plate and then lift on the oyster pie, and
then place a second piece right over the crust of pie. Pour over this
top piece of pastry two tablespoons of the sauce from the oyster pie.
RAISIN CAKE
Place in a mixing bowl
Three-quarters cup of sugar,
One egg,
Four tablespoons of shortening,
Two cups of flour,
Four teaspoons of baking powder,
Three-quarters cup of water.
Beat to thoroughly mix and then pour into well-greased and floured
loaf-shaped pan. Now spread one-half package of raisins on top and
gently press them with the back of the spoon until the dough covers
them. Bake in a moderate oven for thirty-five minutes.
TURKEY
A creole method of roasting turkey, chicken, duck or game or broiling
fowl, birds or game is given below. Clean and prepare the bird to
suit the taste, and when ready to cook, whether broiling, roasting
or baking, lard the breast with many strips of salt pork or bacon, or
fastened on with toothpicks. Place in a hot oven to sear, then turn
the bird, be it large or small, on its breast. Roast, bake or broil
for three-quarters of the time on its breast, basting every ten
minutes. Dredge occasionally with flour. Do not season at the
beginning of cooking, but delay this until the last quarter of the
time allotted for cooking the bird, then turn it on its breast to
brown.
Finish cooking, basting every ten minutes. This method permits the
heat to cook the heaviest part of the bird slowly, so that, by turning
on its breast, the bony structure may receive the intense heat.
Birds or fowls that are old should be steamed before roasting. This
method will make them tender and juicy.
FILLING AND GRAVY
DRY FILLING
One pint of stale bread crumbs,
One large onion, minced fine,
One teaspoon of poultry seasoning,
One teaspoon of salt,
Two tablespoons of bacon fat or good beef drippings.
Rub all together into a crumby mass, then pack into the fowl.
WILD GAME FILLING
Put through the food chopper enough celery tops, with leaves, to make
one cupful, also:
One medium-sized onion,
One level teaspoon of sweet marjoram,
One level teaspoon of sage,
Two teaspoonfuls of parsley, minced fine,
One-fourth teaspoon of pepper,
One cupful of well-dried bread crumbs.
Mix well, then fill into wild duck or goose.
BAKED CHICKEN AND NOODLES
Prepare the chicken for fricasseeing, cook until tender and then lift
it. Now cook the noodles in the broth and season. Lift the cooked
noodles into a baking or casserole dish. Now brown the chicken quickly
on one side in a frying pan, using just sufficient shortening to
prevent burning. Lay the chicken on the noodles and then thicken the
broth slightly, adding
One tablespoon of minced parsley,
One tablespoon of minced onion.
Pour over the chicken and noodles and bake in a hot oven for
twenty-five minutes.
APPLE AND RAISIN FILLING FOR DUCK
Chop enough apples fine to measure one pint. Add
One-half cup of seeded raisins,
One and one-half cups of bread crumbs.
Season with salt, pepper and sweet marjoram. Mix together with two
tablespoonsful of melted butter. Pack into duck.
GIBLET GRAVY
Mince the giblets fine. Brown into two tablespoonfuls of bacon fat,
adding two tablespoonfuls of flour. Brown well, then add one quart
of water. Cook slowly while the fowl is roasting for one and one-half
hours. Rub through a sieve, then return to the fire and bring to a
boil. It is then ready to serve.
MINCED GIBLETS ON TOAST
Cook the giblets for one hour in one pint of water. Put through the
food chopper, adding
One onion,
One hard-boiled egg,
One-fourth cup of canned tomatoes.
Season with
One-eighth teaspoon of mustard, salt and pepper to taste.
Serve on toasted strips of bread for luncheon.
TURKEY MEAT BISCUITS
Prepare the dough as for biscuits. Turn out on a pastry board and pat
or roll out one-quarter inch thick. Spread one-half of the dough with
the prepared turkey meat. Fold over the balance of the dough, press
firmly. Cut with a sharp knife into squares and brush the tops of the
biscuits with milk. Bake for twenty minutes in a hot oven.
NOTE.--These biscuits may be prepared the night before and placed in a
cold place and baked in the morning.
LEFT-OVER TURKEY
UTILIZING THE LEFT-OVER TURKEY
Remove the meat from the carcass, separating the white from the dark
meat. Pick the carcass clean and then break the bones and place in a
soup kettle and cover with cold water and add
One-half cup of chopped onions,
One-half cup of diced carrots,
One faggot of soup herbs.
Bring to a boil and cook slowly for two hours. Strain into a bowl and
this stock can be used for soups, sauces and gravies.
TURKEY CROQUETTES
One and one-half cups of very thick cream sauce,
One cup of fine bread crumbs,
One and one-half cups of turkey meat,
Three tablespoons of finely minced parsley,
Two tablespoons of grated onions,
Two teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly and then mould into croquettes and dip in beaten egg
and then into fine bread crumbs. Fry until golden brown in hot fat.
TURKEY AU GRATIN
Two cups of thick cream sauce,
One and one-half cups of turkey meat,
One tablespoon of grated onion,
Three tablespoons of finely minced parsley,
Two hard-boiled eggs, chopped fine,
One and one-half teaspoons of salt,
One-half teaspoon of pepper.
Mix and then pour in a baking dish. Cover the top with fine
bread crumbs and two tablespoonfuls of grated cheese and bake for
thirty-five minutes in a moderate oven.
TURKEY, TERRAPIN STYLE
Use the dark meat. Prepare one and one-half cupfuls of cream sauce and
then add
One and one-half cups of prepared turkey meat,
Two hard-boiled eggs, cut in eighths,
Pinch of nutmeg,
One teaspoon of salt,
One-half teaspoon of white pepper,
Juice of one lemon.
Heat slowly to boiling point and then add one-half cupful of brown
sauce, made from turkey stock. Add one teaspoonful of grated lemon
rind and then serve.
MEAT ROLL
Use level measurements. This is a very nice dish for a luncheon. Place
in a bowl
Two cups of sifted flour,
One and one-half teaspoons of salt,
One-quarter teaspoon of paprika,
Four teaspoons of baking powder.
Sift twice and then rub in three tablespoonfuls of shortening and
then mix to dough with two-thirds cup of water. Roll out on slightly
floured board one-quarter inch thick, and spread with finely minced
turkey meat, which has been seasoned with
One tablespoon of grated onion,
One green or red pepper, minced fine,
One teaspoon of salt,
One-half teaspoon of paprika.
Roll for jelly-roll and pinch the edges together well. Place in
well-greased baking pan and bake for forty-five minutes in a hot oven.
Start basting with one cupful of turkey stock after the roll has been
in the oven for ten minutes. Serve by cutting in slices and then cover
with cream sauce.
TURKEY POT PIE
Place in a baking dish a layer of parboiled and diced potatoes. Season
with finely minced onion and parsley and green or red pepper, chopped
fine. Now add a layer of turkey meat. Repeat this until the dish is
full and then add a sauce made from
One cup of milk,
One cup of turkey stock,
Five tablespoons of flour.
Stir until flour is dissolved in the milk and stock and bring to a
boil. Season and then pour over the turkey in the baking dish. Cover
the top of the dish with lattice strips of pastry. Brush with milk or
water and bake forty-five minutes in a hot oven.
SOME SOUPS USING THE TURKEY STOCK
Made by simmering bones and carcass of turkey in sufficient water to
cover.
TURKEY SOUP, ITALIAN
Cook three ounces of macaroni in one quart of boiling water for twenty
minutes and then drain and blanch under running water. Place in a
saucepan and add
Two and one-half pints of turkey stock,
Two onions, cut fine,
Tiny bit of garlic.
Cook slowly for fifteen minutes and then serve with grated cheese.
MULLIGATAWNEY
Place four cupfuls of turkey stock in a saucepan and add
Three apples, chopped fine.
One carrot,
One small onion.
Bring to a boil and cook slowly until vegetables are soft and then
place three tablespoonfuls of shortening in saucepan and add one-half
cupful of flour. Stir until well browned and then add two cupfuls of
turkey stock. Cook for ten minutes and add to the soup. Bring to a
boil, then strain and season with
One level tablespoon of salt,
One and one-half teaspoons of paprika,
One-fourth teaspoon of nutmeg,
Three pints of turkey stock,
One-half cup of finely chopped celery,
One carrot diced,
Four tablespoons of washed rice.
Bring to a boil and cook for thirty-five minutes very slowly and then
season.
CABBAGE PUDDING
Chop one medium-sized head of cabbage fine and parboil until tender.
Then drain and place in a bowl and add
Two onions, grated,
One cup of left over cold meat, chopped fine.
Season well and then place a layer of the prepared cabbage in a baking
dish and then a layer of bread crumbs. Pour two cups of thick cream
sauce over all and place a thin layer of bread crumbs on top. Bake in
a moderate oven for thirty minutes.
FAMILY THANKSGIVING DINNER FOR SIX PERSONS, FROM A NEW ENGLAND FARM
HOUSE
Oyster Soup
Home Pickled Onions
Chow-chow Chili Sauce
Boston Brown Bread
Fish Balls
Roast Turkey Brown Gravy
Oyster Filling Cranberry Sauce
Bannocks
Baked Potatoes Mashed Turnips
Creamed Onions Buttered Parsnips
Coleslaw
Pepperhash Corn Relish
Jams, Jellies and Conserves
Mince and Pumpkin Pies Coffee
Maple Fudge Preserved Plums
The good old-fashioned oyster soup, made from the famous recipe that
has been in the family for so many years, was served from two immense
old white china tureens. Grandpa Perkins, sitting at the head of the
table, ladled out the soup, and after it was placed and every one
was seated, grandpa rapped the table with the big horn handle of the
carving knife and every head was bowed in silent prayer while his
voice was uplifted in thankful Thanksgiving praise, to which we all
responded with a solemn amen.
CHICKEN ROLL
Place in a mixing bowl
Three cups of sifted flour.
One teaspoon of salt,
Three level tablespoons of baking powder.
Sift to mix, rub in five tablespoons of shortening and mix to dough
with one cup of water. Roll on pastry board one-quarter inch thick
and spread with the prepared filling. Roll as for jelly-roll, place
in well-greased and floured baking pan and bake in a moderate oven for
thirty-five minutes. Serve with tomato or creole sauce.
PREPARED FILLING
Mince the giblets fine and pick the meat from the neck and carcass,
putting the skin through the food-chopper. Place in a bowl and add
Two onions, grated,
One green pepper, minced fine,
Four tablespoons of finely-chopped parsley,
One-half cup of bacon, cut in dice and nicely browned,
One teaspoon of salt,
One-half teaspoon of white pepper.
Mix thoroughly and spread as directed upon the dough.
BOSTON BROWN BREAD
Place in a mixing bowl
One-half cup of cornmeal,
One-half cup of barley flour,
One-half cup of rice flour,
One teaspoon of salt,
One-half cup of molasses,
One level teaspoon of soda,
One and one-quarter cups of sour milk.
Beat to mix and then pour into well-greased one-pound empty coffee
cans and fill them three-quarters full. Cover and place in a deep
saucepan. Fill the saucepan two-thirds full of boiling water. Boil
steadily for one and three-quarters hours; then remove the lid from
coffee can and place in a warm oven for three-quarters of an hour to
dry out.
Next come the fish balls--not the great, round old-fashioned
grease-soaked one of commerce, but the daintiest golden brown balls
the size of bantam eggs, fried in smoking hot fat and laid on snowy
white napkins in piles, with sprigs of parsley stuck between them.
AUNT POLLY RIVES'S ONE-EGG CAKE
One egg,
One cup of brown sugar,
Five tablespoons of shortening,
Cream well and then add
One and three-quarter cups of flour,
Four teaspoons of baking powder,
One cup of milk.
Beat to thoroughly mix. Add one cup of seeded raisins; pour in a
well-greased and floured loaf-shaped pan and bake forty minutes in
moderate oven.
REAL OLD VERMONT OYSTER SOUP
For six people.
Drain one dozen oysters free from the liquid, then strain the liquid
into a saucepan. Wash and look carefully over the oysters to remove
all bits of shell. Chop the oysters very fine and then return them to
the oyster liquid. Add one tablespoon of butter and a tiny pinch of
thyme; then heat to the scalding point and add two and one-half cups
of scalding hot milk. Let come to a boil, remove from the fire and
serve. Scald the milk in a double boiler.
COUSIN HETTY'S FISH BALLS
"Time was," said Cousin Hetty, "when we used to flake out fish, but
since brother and old Amos went into the fish business, we generally
use the shredded fish."
Recipe for six persons. Open a package of prepared shredded codfish
and then turn into a piece of cheese-cloth and plunge four or five
times into a large bowl of hot water. Squeeze dry. Cook and then mash
sufficient potatoes to measure three cups and then add the prepared
fish and
Two tablespoons of grated onion,
Four tablespoons of finely-minced parsley,
One teaspoon of paprika,
One-quarter cup of milk,
Two tablespoons of butter.
Beat hard to mix thoroughly and then mould into small balls; roll in
flour; dip in beaten egg and milk and then roll in fine crumbs and fry
until golden brown in hot fat.
BANNOCKS
For six persons. Place in a saucepan
Two cups of boiling water,
One-half teaspoon of salt,
Two tablespoons of maple sugar,
Four tablespoons of syrup,
Three-quarters cup of cornmeal.
Cook until it is a thick cornmeal mush, then let cool. Spread very
thin on well-greased baking sheet; brush with melted shortening
and bake in a hot oven. In the days of long ago these bannocks were
usually baked before the open fire.
The feature of the dinner, three large turkeys, were cooked until
golden brown and juicy tender. Nigh about the coming of the first
of October, grandma gives strict orders that every morsel of bread
crumbs, even though it is just the war bread, be saved. For you know
lots of bread crumbs are needed for the fish cakes and then filling
of the birds. This stale bread is thoroughly dried out and then put
through the food chopper, then sifted. The coarse crumbs are used for
filling the turkey.
In the good old days of yesteryear when a large majority of us felt
that Thanksgiving would be incomplete without the turkey, it required
careful planning to use the left-overs without waste, as the family
quickly tired of too much turkey when served for three or four meals.
However, left-over chicken or turkey may be served in the following
dishes:
BROWN EMINCE FOWL
Pick the meat from the back, carcass and neck and mince fine the
giblets. Place in a saucepan and add to one and one-half cups of the
prepared meat
One onion,
One green pepper, minced fine,
Three-quarters cup of boiling water.
Cook gently for twenty-five minutes, then place in a saucepan two
tablespoons of shortening and four tablespoons of flour. Stir to
blend thoroughly and then brown until a rich golden brown. Turn in the
prepared emince and stir to mix and season with
Salt,
White pepper,
Tiny pinch of mustard,
Tiny pinch of poultry seasoning.
Make a border of mashed potatoes on a warm platter and fill the emince
in the centre of the platter and garnish with finely minced parsley.
CHICKEN DUMPLINGS
Remove all the meat from the left-over carcass and break the bones.
Place the bones in a stock pot and add
Three pints of cold water,
Two onions,
One fagot of potherbs,
One cup of well-crushed tomatoes.
Bring to a boil and simmer slowly for two and one-half hours. Strain
the stock and season with
Salt,
White pepper,
Three tablespoons of finely-minced parsley.
Now place sufficient meat picked from the carcass through the food
chopped to measure, when chopped fine, one cup; place in a bowl and
add