Four tablespoons of finely-chopped minced parsley,
One teaspoon of salt,
One-half teaspoon of white pepper,
Two cups of sifted flour,
Three level teaspoons of baking powder,
One tablespoon of shortening,
One well-beaten egg,
Seven tablespoons of water.
Work to a smooth dough, then drop from the tablespoon into boiling
stock. Cover closely and let cook for fifteen minutes. Lift on a slice
of toast and then quickly add to the stock
One cup of minced chicken.
Then dissolve
One-half cup of flour,
One-half cup of water,
and stir to blend thoroughly. Add to the stock and then bring to a
boil; cook for five minutes and pour over the dumplings. Sprinkle with
finely minced parsley and send to the table at once.
CHICKEN LOAF
This delightful old southern dish is always welcomed by the family.
Put the meat picked from the carcass and neck, with the giblets,
through the food chopper, about one and one-half cups. Mince fine
one-half cup of bacon and sufficient onions to measure one cup. Brown
the bacon and simmer the onions in the bacon fat until tender, taking
care not to brown. Now add
Two and one-half cups of cold cooked rice,
One cup of very thick cream sauce,
One cup of fine bread crumbs,
One tablespoon of Worcestershire sauce,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One well-beaten egg.
Mix thoroughly, then pack into well-greased and floured loaf-shaped
pan. Set the pan in a large one containing warm water and bake for one
hour in a slow oven. Remove the pan containing the water and let
the loaf stay in the moderate oven for fifteen minutes. Serve with
parsley, cream or tomato sauce while hot; cut the balance cold and
serve with mayonnaise or tartare sauce.
CHRISTMAS DINNER
Clear Tomato Soup
Onion Relish Curly Celery
Baked Chicken
Spicy Filling Brown Gravy
Cranberry Jelly
Sweet Potato Pone Mashed Turnips
Coleslaw
Mince Pie Coffee
ONION RELISH
Chop fine sufficient onions to measure one cup and then place two
tablespoons of fat in a frying pan. When hot, add the onions, cover
closely and simmer slowly until tender. Season with salt and paprika
and three tablespoons of vinegar. Cool and serve as a relish.
CURLY CELERY
Scrape and thoroughly cleanse two stalks of celery and remove part of
the green top and the bruised outside pieces. Cut each stalk in half
from the root to the stem and then split again. Place in cold water
and allow to crisp and cool.
GRANDMA PERKINS'S SPICY FILLING
Put the green and rough outside parts of the celery
Four onions,
One bunch of potherbs,
through the food chopper and chop fine; then add
Three cups of stale bread crumbs,
One and one-half teaspoons of salt,
Five tablespoons of shortening,
One teaspoon of pepper,
Three-quarters cup of chicken stock.
Mix and then fill into the prepared chicken. Sew the opening with a
stout darning needle and string. Now rub the chicken thoroughly with
shortening and cover with flour. Place in the oven and let brown
slightly; then turn the chicken breast down and baste every ten
minutes. Turning the chicken with the breast down causes the juices to
permeate the white meat and thus make it tender and juicy.
Turn the chicken and allow the breast about twenty minutes for
browning before taking from the oven.
BAKED CHICKEN
Select a plump stewing chicken about five pounds and then singe, draw
and wash thoroughly. Cover slowly and steam until tender; then fill
with a spicy filling and place in a moderate oven to roast for one and
three-quarters hours, basting every ten minutes.
In order to be sure that the fowl will be sufficiently tender,
remember to steam it ahead of time.
CRANBERRY JELLY
Wash one pint of cranberries; then drain and place in a saucepan.
Add three-quarters cup of water. Cover and cook until soft; then rub
through a fine sieve. Add two cups of brown sugar and bring to a boil.
Cook for ten minutes and then pour into small custard cups to mould.
SWEET POTATO PONE
Wash and then boil one-quarter peck of sweet potatoes. Cool and remove
the skins. Place in a bowl and mash, seasoning with
One-half teaspoon of nutmeg,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
Two tablespoons of butter.
Grease a baking pan well; then dust with flour and spread the prepared
sweet potatoes in the pan about one inch thick. Sprinkle the top
thickly with nutmeg and place one tablespoon of butter over the top
in tiny dots. Bake in a moderate oven for twenty-five minutes. Remove
from the oven and let stand for five minutes. Cut into squares and
lift with a cake turner to a hot plate.
COLESLAW
Shred the cabbage fine and then chop one green pepper. Place in water
to crisp. Make a mayonnaise dressing by placing on a plate
Yolk of one egg,
One teaspoon of mustard,
One-half teaspoon of paprika,
One teaspoon of sugar,
One teaspoon of vinegar.
Work to a smooth paste and then add the oil slowly at first and then
faster until all the oil is thoroughly incorporated, beating it quite
hard. Add the salt to taste. Now add the vinegar to reduce to desired
consistency; then drain the cabbage, turn on a cloth and let dry
before pouring over the dressing. Use three-quarters cup salad oil.
MINCE PIE
Two cups of flour,
One-half teaspoon of salt,
One teaspoon of baking powder,
Two teaspoons of sugar.
Place in a mixing bowl and then sift. Now rub three-quarters cup of
shortening and mix to a dough with about six tablespoons of water.
Divide the dough, then roll out and cover a pie plate. Use one and
one-half pounds of mincemeat to fill. Cover with a crust and then wash
with beaten egg. Bake in a moderate oven for forty-five minutes.
NOTE.--To wash the pie use one-half of beaten egg, using the balance
in the chicken filling.
You know there is a great little story told about the pie-loving New
Englanders, and as the story goes, there are only two kinds of pie,
namely, "'Tis mince and 'tain't mince." So, as Grandma Perkins says,
"This is all mince."
HOW TO PREPARE THE MINCE
Twelve medium-sized apples,
One-half pound of candied citron,
One-half package of seeded raisins,
One pound of shelled peanuts,
Three-quarters pound of suet,
One pound of dried peaches,
One lemon.
Put all through the food chopper and then place
One quart of syrup,
One pound of brown sugar,
in a preserving kettle and bring to a boil. Cook for ten minutes and
then add the prepared fruits and suet that have been put through the
food chopper and add
One package of seeded raisins,
One tablespoon of cinnamon,
One teaspoon of ginger,
One teaspoon of cloves,
One-half teaspoon of allspice,
One-half teaspoon of nutmeg,
One-half teaspoon of salt,
Three-quarters cup of strong cider vinegar.
Stir to mix thoroughly, then cook for ten minutes. Cool and then fill
into fruit jars. Pour one tablespoon of salad oil on top; adjust the
rubber and lid and seal. Process in hot water bath for twenty minutes
and then cool and store.
This mince will be found to be most delicious, and it will keep until
used. Grandma Perkins's grandad was a Hiram Teesdale, of Gloucester,
England, and this recipe is over 400 years old. The original recipe
was named Christmas Mynce Pye, and on the holidays, a great pye of
Gloucester mynce, made by good dame Teesdale, was always sent as a
tithe from the county to the good Queene Elizabeth, and in this
way royal favor was conferred on this family by the queen, who was
delighted with the wonderful concoction.
Black walnuts and hazel nuts were used in the original recipe, but as
these nuts are quite expensive, the peanuts will do just as well.
CHRISTMAS GOODIES
In the days of long ago, before the day of heated apartments and
water-heated homes, the housewife used the cellar as the cold-storage
room. To-day this is impossible. For the householder who has an
outside enclosed laundry or summer kitchen, the problem of keeping the
holiday delicacies is quite an easy one. But to those of us who dwell
in flats and apartments, some other way must be arranged.
Here are two new ideas that are worth trying: First, a window box
on the shady side of the house. This box must be lined with asbestos
paper on the inside, and then covered with the same paper and an
additional covering of oil cloth upon the outside.
By covering the box in this way, the housewife is assured of a smaller
storage space of an even temperature. Neither the extreme cold nor
heat will affect this box. A thick layer of newspapers may be used
as a lining, between the inside covering of the asbestos and the oil
cloth covering upon the outside of the box.
Mincemeat must be stored in a cool, dry place to blend and ripen,
without the danger of freezing. This is also an ideal time for the
mother to plan to have the family help her and at the same time knit
the home ties very closely together. The home where the family joins
in the evening to make the seasonable delicacies is a very happy one.
Let the children have some of their friends in to help them with the
preparations.
CHICKEN CUSTARD
Place one pint of chicken stock in a mixing bowl and add
One small onion, grated,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
Four eggs.
Beat until thoroughly mixed and then fill into well-buttered glass
custard cups and set the cups in a baking pan and fill the pan half
full of warm water. Place in a slow oven to bake until firm. Remove
from the oven and let stand for five minutes to settle, then loosen
the edges of the custard from the cups with a knife and turn on a
slice of toast and serve with parsley sauce. This is a delicious
luncheon dish.
MEATLESS MINCEMEAT
Place in a mixing bowl
Four pounds of apples, chopped fine,
One pound of peanuts, chopped fine,
One pound of dried apricots, chopped fine,
One pound of dried peaches, chopped fine,
One pound of suet, chopped fine,
Two packages of seeded raisins,
One package of currants,
One-quarter pound of candied citron, chopped fine,
One-quarter pound of candied orange peel, chopped fine,
One-quarter pound of candied lemon peel, chopped fine,
Two tablespoons of cinnamon,
One teaspoon of mace,
One teaspoon of ginger,
One teaspoon of allspice,
One teaspoon of cloves,
One teaspoon of salt,
One pint jar of grape or other preserves,
One quart of molasses,
One quart of cider, boiled for fifteen minutes.
Mix thoroughly and then store in the same manner as for ye olde-tyme
mincemeat.
YE OLDE-TYME MINCEMEAT
Purchase one pound of shin beef and one-half pound of good soup bones,
preferably bones from the chine or rib. Wipe the meat, place it and
the bones in a saucepan and add three cups of boiling water. Cook
slowly without seasoning until the meat is tender. Cool and then pick
the meat from the bones and put all the meat through the food chopper
into a large bowl and add
One pound of suet, shredded fine,
Five pounds of apples, chopped fine,
Grated rind of three lemons,
Juice of three lemons,
One-half pound of candied orange peel, shredded fine,
One-half pound of lemon peel, shredded fine,
One-half pound of citron peel, shredded fine,
One pound of dried or evaporated peaches, shredded fine,
One pound of shelled peanuts, chopped fine,
Two packages of seeded raisins,
One package of currants,
Three level tablespoons of cinnamon,
Two level teaspoons of mace,
Two level teaspoons of allspice,
One level teaspoon of cloves,
One level teaspoon of ginger,
Two level teaspoons of salt.
Mix thoroughly, then place in a deep saucepan
One quart of syrup,
One pound of brown sugar,
One and one-half cups of stock from the meat,
One quart of cider,
One-quarter cup of vinegar.
Bring to a boil and cook for twenty minutes. Pour over the mincemeat
and mix thoroughly. Fill into crocks or jars; cover closely and set in
a cool place, or fill it into all-glass jars and adjust the rubber
and lid. Seal and then place in a hot-water bath. Process for one-half
hour, at a temperature of 185 degrees Fahrenheit. Remove and store in
a cool place. Mincemeat that has been sterilized will keep until used.
GREEN TOMATO MINCE
Place one quart of thinly sliced green tomatoes in a bowl and sprinkle
with four tablespoons of salt. Let stand for four hours, then drain
and squeeze dry. Return to the bowl and add
One-half pound of finely chopped suet,
Two and one-half pounds of finely chopped apples,
One cup of finely chopped dried apricots,
One cup of finely chopped seeded raisins,
One cup of finely chopped peanuts,
One cup of plum preserves,
Two cups of molasses,
One and one-half cups of boiled cider,
One tablespoon of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of cloves,
One-quarter teaspoon of allspice,
One-half teaspoon of ginger.
Mix thoroughly and then store in the same manner as for ye olde-time
mincemeat.
MINCEMEAT FOR TWO
One-half cup of finely chopped cold cooked meat,
Three-quarters cup of finely chopped suet,
Six cups of finely chopped apples,
One cup of finely chopped candied orange and lemon peel, mixed,
One cup of seeded raisins,
One cup of currants,
One cup of chopped peanuts,
One cup of chopped apricots,
One and one-half cups of molasses,
One cup of cider,
Four tablespoons of vinegar,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of ginger,
One-half teaspoon of salt.
Mix and then store in the same manner as for ye old-tyme mincemeat.
JEWISH OR KOSHER MINCEMEAT
Chop fine sufficient left-over cold cooked beef or lamb free from all
fat to measure two cups. Place in a large bowl and add
Two quarts of finely chopped apples,
One cup of finely chopped candied orange peel,
One cup of finely chopped candied lemon peel,
One cup of finely chopped citron,
One cup of finely chopped apricots,
Two cups each of seedless raisins and currants,
One cup of finely chopped shelled almonds,
One cup of corn oil,
One and one-half tablespoons of cinnamon,
One teaspoon of cloves,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of ginger,
One teaspoon of salt.
Now place in a saucepan
One quart of cider.
One pound of brown sugar,
One cup of molasses.
Stir to dissolve, then bring to a boil and cook for fifteen minutes.
Pour over the mincemeat and mix thoroughly. Fill into crocks or jars
and store as for ye olde-tyme mincemeat.
When storing mincemeat either in crocks or in jars, cover with salad
oil, about one-quarter inch deep, to exclude air. Use a good grade
of salad oil. This makes it unnecessary to use liquor for keeping the
mincemeat.
The bride housewife who is planning a Thanksgiving dinner for "just us
two" frequently finds herself in a dilemma. Turkey is much too large
for her and chicken hardly appeals to her for this day. However, below
are some suggestive menus for a Thanksgiving dinner for two.
No. 1.
Celery Radishes
Oysters on the Half Shell
Planked Squab Spiced Grape Jam
Baked Sweet Potatoes
Creamed Onions
Endive Salad Russian Dressing
Individual Mince Tarts
Coffee
Cheese and Crackers Nuts and Raisins
No. 2.
Grilled Oysters
Celery
Fillets of Flounder, Piedmont
Guinea Hen, Marie Cranberry Jelly
Candied Sweet Potatoes Cauliflower
Coleslaw
Pumpkin Tarts Coffee
Cheese Nuts and Raisins
No. 3.
Shrimp Cocktail
Celery Olives
Roast Squab Duckling, Currant Jelly
Creamed Mashed Potatoes Peas
Lettuce Pimento Dressing
Mince Turnover Coffee
Cheese and Crackers
Nuts and Raisins
HOW TO PREPARE THE MENU
Place the oysters in the ice box, near the ice, until ready to serve.
Scrape and clean the celery, cutting the root into a point, then
splitting it in half from root end to tip.
Place in cold water and trim, then cleanse the radishes. Split the
radishes into four parts, from tip to near the stem end; use a sharp
knife for this purpose--this makes eight cuts in the radishes. Place
in cold water.
Wash the oyster shells and set aside until needed for serving the
oysters.
PLANKED SQUAB
Split the squab down the back, then draw. Wash well in cold water and
remove the breast bone. Place in a baking pan, rub with shortening
and dust very lightly with the flour. Place in a hot oven to bake for
thirty-five minutes. Baste frequently with hot water. Now lift to a
hot plank and cover with strips of bacon. Split the sweet potatoes and
place on each corner. Brush lightly with butter, dust with cinnamon
and brown sugar. Place in a hot oven for twelve minutes.
GUINEA HEN MARIE
Have the butcher split the hen down the back and remove the breast
bone. Wash and wipe dry, then rub well with shortening and dust with
flour. Lay in a baking pan and place in a hot oven. Baste every ten
minutes with boiling water. Cook for forty minutes in a moderate oven
and just ten minutes before removing from the oven cover the hen with
strips of bacon and
Three onions, minced fine,
One green pepper, minced fine,
GRILLED OYSTERS
Carefully look over the oyster and remove all bits of shell. Wash and
then roll in mayonnaise, dip in bread crumbs. Return to the deep shell
and broil or bake in a hot oven for ten minutes.
PASTRY FOR TWO
Place in a mixing bowl
One cup of flour,
One teaspoon of baking powder,
One-half teaspoon of salt.
Sift to mix, then rub in three tablespoons of shortening and mix to a
dough with three tablespoons of water. Chop the water into the flour,
then turn on the pastry board and roll out one-quarter inch thick. Use
for tarts and turnovers. Brush with milk or syrup and water and bake
in a moderate oven.
CAKE FOR TWO
Place in a mixing bowl
Three-quarters cup of white corn syrup,
Yolk of one egg,
Four tablespoons of water,
One cup of sifted flour,
Three level teaspoons of baking powder,
One level teaspoon of flavoring.
Beat to mix thoroughly and then add two tablespoons of melted
shortening, folding in carefully. When thoroughly mixed, cut and fold
the white of egg into the dough. Turn into well-greased and floured
pan which has a tube in the centre and bake in a moderate oven for
twenty-five minutes.
SUGGESTIVE MENU FOR FAMILY HOME WEDDING 25 PERSONS, 7 O'CLOCK DINNER
Salted Nuts Sweet Pickles
Celery
Oyster Cocktail
Broiled Fresh Salmon Ravigote Sauce
Roast Turkey, Brown Gravy
Cranberry Jelly
Candied Sweet Potatoes
Asparagus Salad Pimento Dressing
Ice Cream Wedding Cake
Coffee
Materials needed for twenty-five persons:
One-half pound of almonds,
Two small jars of sweet mixed pickles,
Twenty-five stewing oysters,
Six pound cut of fresh salmon,
One bunch of parsley,
Three bunches of watercress,
One bunch of leeks,
One bunch of thyme,
Two fifteen-pound turkeys,
One quart of cranberries,
Three-pound can of white corn syrup,
Three-quarters peck of sweet potatoes,
Three large cans of asparagus,
Three firm heads of lettuce,
One can of pimentos,
Two large bottles of catsup,
One small bottle of Worcestershire sauce,
One glass of horseradish,
Six quarts of ice cream, cut five blocks to the quart,
Ten or twelve-pound wedding cake,
One pound of coffee,
One pint of cream,
One pound of sugar,
One pound of butter,
Fifty rolls.
OYSTER COCKTAIL SAUCE
Open the catsup, Worcestershire sauce and horseradish and mix
well. Add one-half cup of vinegar and mix again, and use for oyster
cocktail, allowing five oysters for each person.
Do not put any filling in the turkey. It will then resemble the
grilled turkey of New Orleans.
CRANBERRY JELLY, USING SYRUP
Purchase the white corn syrup and place in a saucepan and add the
cranberries. Bring to a boil and cook slowly for twenty minutes, and
then turn into a bowl to mould. If you wish to strain out the seeds
and skins, rub through a coarse sieve.
If you wish to turn the cranberries from the bowl, rinse the bowl in
cold water before pouring the jelly in.
BUFFET SUPPER
No. 1
Salted Nuts Celery
Tuna Fish à la King
Asparagus Salad Russian Dressing
Ice Cream Cake
Coffee
No. 2
Olives Pickles
Chicken Salad Apple Jelly
Rice Croquettes
Ice Cream Cake Coffee
No. 3
Olives Radishes
Baked Ham Sandwiches
Potato and Celery Salad
Ice Cream Cake Coffee
FOR MENU NO. 1
Materials required:
Pound of almonds,
Six stalks of celery,
Eight large cans of tuna fish,
One can of pimentos,
One-half pound of mushrooms,
Six quarts of milk,
Three large cans of asparagus,
Six quarts of ice cream, cut five blocks to the quart,
Eight-pound wedding cake,
One pound of coffee,
One pound of sugar,
One can of milk,
Twenty-five rolls,
One pound of butter.
TUNA FISH A LA KING
Open cans of fish and turn into a large bowl. Make the sauce as
follows. Place in a saucepan
Six quarts of milk,
Five level cups of flour.
Stir to blend thoroughly, then bring to a boil and cook slowly for
five minutes. Now add
One can of chopped pimentos,
The prepared mushrooms,
Three level tablespoons of salt,
Two level tablespoons of paprika,
One teaspoon of pepper.
The tuna fish should be broken in large pieces. Heat slowly and when
hot serve on thin slices of toast.
TO PREPARE THE MUSHROOMS
Peel the mushrooms and then cut both caps and stems in small pieces.
Parboil for five minutes in boiling water and then drain and use.
A heart shape may be arranged for either the square or round table.
Have the shape made by a carpenter, fastening small cleats underneath
to prevent its slipping off table top. The cleats must be arranged so
they will catch the edge of the table.
SUPPERS FOR EVENING AFFAIR
Toasted Cheese Sandwiches
Gingerbread Tea
Cheese and Pepper Sandwiches or
Bacon and Onion Sandwich
Tea
Scotch Rabbit
Bread and Butter
Tea
Dry Oyster Pan
Toast Cocoa
Cheese and Omelet Sandwiches
Tea
TOASTED CHEESE SANDWICHES
Remove the crust from a loaf of bread, and then cut into slices one
inch thick. Toast and then cut American cheese in slices one-fourth
inch thick. Place on toast and spread lightly with grated onion. Place
in the pan in a hot oven to toast the cheese.
GINGERBREAD
This cake can be made and baked in forty-five minutes. Place in a bowl
One and one-half cups of molasses,
One-half cup of shortening,
One cup of water,
Four cups of sifted flour,
Three level tablespoons of baking powder,
One and one-half teaspoons of cinnamon,
One teaspoon of nutmeg,
One teaspoon of ginger,
One-half teaspoon of allspice,
One-quarter teaspoon of cloves.
Beat just enough to mix and then pour into well-greased and floured
pan and bake for forty minutes in a moderate oven. It can be cut and
eaten while hot if desired.
CHEESE AND PEPPER SANDWICHES
Place in a bowl
One cup of cottage cheese,
One onion, minced fine,
Two peppers, chopped fine,
One-half cup of mayonnaise,
One teaspoon of salt,
One teaspoon of paprika.
Beat to mix and then butter the bread and cut in thin slices. Place a
layer of cheese mixture and then cover and cut in half.
BACON AND ONION SANDWICHES
Mince fine one and one-half cups of onions. Parboil until tender and
then mince four ounces of bacon. Cut in dice. Toss lightly in hot pan
and add the onions. Toss until onions are nicely browned and tender.
Spread between slices of buttered rye bread.
FILLET OF BEEF A LA RIGA
Round skirt, flank or chuck steaks may be used for this dish. Cut one
and one-quarter pounds of thin round steak into four pieces. Now mince
very fine
Two ounces of salt pork,
Two onions,
Four branches of parsley.
Add
One and one-half cups of prepared bread,
Two teaspoons of salt,
One teaspoon of paprika,
One teaspoon of Worcestershire sauce.
Mix thoroughly and then form into a sausage and lay on the prepared
steak and roll, tying securely in three places with white string. Roll
the steak in flour and then place four tablespoons of shortening in a
deep saucepan and add the prepared fillets, and brown well. When the
fillets are nicely browned, stir in two tablespoons of flour well and
add
Two cups of boiling water,
One carrot, cut in quarters,
Four small onions.
Cover closely and cook for one hour and then add
Two teaspoons of salt,
One-half teaspoon of pepper,
Juice of one-half lemon,
One cup of peas.
Heat to the boiling point and then cook for ten minutes. Now lay a
slice of toast for each fillet on a hot platter and lift the fillet.
Remove the strings, then lift the carrot and onions and lay on a
platter. Strain over the gravy and then place the peas in a border
around the platter, and garnish with thin slices of tomato.
SCOTCH RABBIT
Place one-half pound of grated cheese in a saucepan or chafing dish
and add
One onion, grated,
Three-quarters cup of well-drained canned tomatoes,
One tablespoon of Worcestershire sauce,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika.
Mix and heat until the cheese melts. Serve on the toast.