Allow one-half dozen oysters for each person. Look over the oysters
carefully and wash to remove bits of shell. Place well-drained oysters
in a saucepan and place on stove. Shake continually until cooked,
usually about four or five minutes. Season with salt, pepper and one
tablespoon of Worcestershire sauce. Lift on a thick slice of toast and
pour one tablespoon of melted butter over the oysters and then divide
the liquid in the pan and pour over the toast. Sprinkle with finely
chopped parsley and serve.
RICE MUFFINS
Rub one cup of cold boiled rice through a fine sieve into a mixing
bowl and add
One egg,
One cup of milk,
One teaspoon of salt,
Four tablespoons of syrup,
Three tablespoons of shortening,
One and three-quarters cups of flour,
Four teaspoons of baking powder.
Beat hard to mix and then pour into well-greased and floured muffin
pans, and bake in a hot oven for twenty minutes.
SPANISH BUN
One and one-half cups of sugar,
Three-quarters cup of shortening,
Yolks of five eggs.
Cream until light lemon color and then add
Three teaspoons of baking powder,
Five cups of flour,
One cup of milk,
One package of small seedless raisins or currants,
One-half teaspoon of salt.
Beat just enough to mix and then cut and fold in the stiffly beaten
whites of five eggs. Pour into square pan which has been lined with
paper and then greased and floured. Bake in a moderate oven for one
hour. Ice with water-icing and mark off into slices with a knife while
the icing is soft.
VEGETABLES A LA JARDINIERE
Pare and cut in dice
Two carrots,
One cup of celery,
One cup of sliced onions.
Place in a saucepan, cover with boiling water and cook until tender;
then drain, and then mince fine three slices of bacon. Brown bacon
and then lift and add the vegetables to the fat left from browning the
bacon. Add
One cup of canned peas,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One tablespoon of vinegar.
Cook slowly for fifteen minutes.
BRAISED OX TAILS
The large ox tail joints or the usual ox tail may be used for this.
Soak two and one-half pounds of tails in warm water for fifteen
minutes and then wash well, and drain and wipe dry. Roll in flour and
then brown quickly in hot fat. Now lift to a deep saucepan and add
Three cups of boiling water,
Two cups of sliced onions,
Two carrots, cut in dice.
Cook slowly for one and one-quarter hours and then season with
Two teaspoons of salt,
One teaspoon of pepper,
Four tablespoons of finely chopped parsley.
Now to serve cook three-quarters pound of macaroni in boiling water
for twenty minutes and then drain and season, and place on a hot
platter. Lay on top of the macaroni the cooked ox tails and pour over
all the gravy containing the onions and carrots. Garnish with finely
chopped parsley and serve.
POTATO PANCAKES
Place in a mixing bowl three slices of bacon, minced fine, and cooked
until nicely browned
Three tablespoons of bacon fat,
One egg,
Three-quarters cup of milk,
One and one-half cups of flour,
Three-quarters cup of potatoes rubbed through a fine sieve,
Four teaspoons of baking powder.
Beat hard to thoroughly mix and then bake on a griddle or fry in hot
fat.
BANANAS A LA JAMIQUE
Peel three bananas and then cut in half. Place in a bowl and sprinkle
with the juice of one lemon. Let stand for one hour to marinate, and
then dip in a batter and fry until golden brown. Lay on a thin slice
of sponge cake and spread the cake with pineapple jelly or jam. Pile
high with fruit whip and garnish with finely chopped crystallized
ginger.
BOSTON BAKED BEANS
Soak one pint of beans in plenty of cold water overnight and in the
morning carefully wash and place in a saucepan and cover again with
water. Bring to a boil and cook for ten minutes, and then drain and
place in a casserole or baking dish, and add
One-half pound of salt pork, cut into two-inch blocks,
One cup of stewed tomatoes rubbed through a sieve,
Four tablespoons of molasses,
One teaspoon of salt,
One onion, chopped fine,
One-half teaspoon of pepper,
One-quarter teaspoon of mustard.
Mix well and then add sufficient water to cover. Bake in a moderate
oven for three hours.
WHOLE WHEAT MUFFINS
Place in a mixing bowl
Two cups of buttermilk,
One teaspoon of baking soda,
One teaspoon of salt,
Three tablespoons of sugar,
Four tablespoons of shortening,
One egg,
Three cups of whole-wheat flour,
Two teaspoons of baking powder.
Beat hard to mix and then pour into well-greased muffin pans and bake
for twenty minutes in a hot oven.
YESTERDAY'S BRAN BREAD
Place in a mixing bowl
Three cups of buttermilk,
One and one-half teaspoons of salt,
Two teaspoons of baking soda,
Three-quarters cup of syrup,
One-half cup of shortening.
Beat to thoroughly mix and then add
Four cups of whole-wheat flour,
Three cups of bran,
One and one-half cups of white flour,
Two teaspoons of baking powder.
Beat hard to mix and then pour into two well-greased and floured
loaf-shaped pans and spread evenly. Let stand for ten minutes and then
bake in a moderate oven for forty minutes. One-half package of seeded
raisins or three-quarters cup of finely chopped nuts may be added to
one loaf for variety. Use when one day old.
BUTTERMILK CUSTARD
Place in a mixing bowl
Yolk of one egg,
Two eggs,
One and one-quarter cups of buttermilk,
One teaspoon of vanilla extract,
One-half cup of sugar,
Three tablespoons of flour.
Beat to a smooth batter and then pour in custard cups and set the
cups in a pan of warm water, and bake in a slow oven until firm in the
centre. Remove, cool and then make a whip with
White of one egg,
One-half glass of jelly.
Beat to a stiff meringue and then pile high on each custard. Serve ice
cold, dusted with cinnamon.
YANKEE PANCAKES
Place in a mixing bowl
One and one-half cups of buttermilk,
Two tablespoons of syrup,
One tablespoon of shortening,
One teaspoon of baking soda,
One teaspoon of salt.
Beat to mix and then add
One cup of whole-wheat flour,
One-half cup of cornmeal,
One teaspoon of baking powder.
Beat to mix and then bake on a hot gridle.
BUTTERMILK BREAD
Scald two cups of buttermilk and then let cool. Put through a sieve to
break up the large curds and then turn into a mixing bowl and add
Four tablespoons of sugar,
One tablespoon of salt,
Four tablespoons of shortening,
One yeast cake dissolved in one-half cup of water.
Beat hard to mix and then add eight cups of flour, and work to a
smooth dough; grease the bowl and place the dough in it. Turn the
dough over to thoroughly coat with the shortening. Cover and let rise
overnight and then early in the morning punch down well and turn over
for one hour. Place on a moulding board and divide into loaves. Form
into the loaf and then place in well-greased pans and let rise for one
hour. Bake in a moderate oven for forty minutes.
It is important that the temperature of the scalded and cooled
buttermilk should be about 70 degrees Fahrenheit. When setting the
bread overnight, be sure that it is in a place where the average
temperature will be 65 degrees Fahrenheit in summer and 70 degrees
Fahrenheit in winter, and which is free from drafts.
BUTTERMILK DOUGHNUTS
Place in a mixing bowl
One cup of buttermilk,
Two tablespoons of shortening,
One egg,
One cup of sugar,
One teaspoon of baking soda,
One teaspoon of nutmeg,
One-half teaspoon of ginger.
Beat to mix. Now add
Five cups of sifted flour,
Two teaspoons of baking powder,
and work to a smooth dough. Roll out one-half inch thick on
well-floured pastry board and cut and fry until golden brown in hot
fat.
BUTTERMILK CHEESE PIE
Place one quart of buttermilk in a pan and heat gently to about
110 degrees Fahrenheit. Let cool and then turn into a piece of
cheese-cloth and let drain for two hours. Now measure one and one-half
cups of whey and place in a saucepan and add six tablespoons of
cornstarch. Stir to dissolve and then bring to a boil and cook for
five minutes. Now add
One cup of sugar,
Yolks of two eggs,
Grated rind of one-half lemon,
One teaspoon of nutmeg,
One-half teaspoon of vanilla.
And the prepared cheese that has been draining in the cheesecloth.
Beat very hard with the egg-beater to thoroughly blend. Pour into
pans which have been lined with plain pastry and bake for forty-five
minutes in a moderate oven.
Dust the top of the pie before placing in the oven with either nutmeg
or cinnamon, and one-half cup of seeded raisins or finely chopped nuts
may be added for variety, if desired.
Use left-over whites of egg
One for fruit whip;
One for dipping croquettes, oysters and the like to be fried in
deep fat.
SAUCES
CIDER SAUCE (CHAMPAGNE SAUCE)
Melt three tablespoons of ham fat in the frying pan and add four
tablespoons of flour, and cook until nice and brown, then add two
cups of cider. Stir until well blended and then bring to a boil. Cook
slowly for five minutes and then season with salt and white pepper and
a little nutmeg.
MOCK HOLLANDAISE
To one cupful of cream sauce add
Yolk of one egg,
Two tablespoons of lemon juice,
One teaspoon of salt,
One teaspoon of paprika,
One teaspoon of grated onion.
BATARDI SAUCE
One cup of thick cream sauce,
Yolk of one egg,
One teaspoon of paprika,
One teaspoon of salt,
One teaspoon of grated onion,
Juice of one-half lemon,
One-half cup of stewed tomatoes,
One tablespoon of finely minced parsley.
Heat slowly, beating thoroughly to blend. Rub through fine sieve and
then serve cold.
TOMATO SAUCE
One cup of canned tomatoes rubbed through a sieve,
One and one-half cups of cold water,
Four onions, minced fine,
One carrot, cut fine,
One fagot of soup herbs.
Cook slowly for twenty minutes and then add
Three tablespoons of cornstarch,
One tablespoon of sugar,
Two teaspoons of salt,
One teaspoon of pepper,
One-quarter teaspoon of mustard dissolved in one-half cup of cold
water.
Bring to a boil and then cook for ten minutes. Rub through a fine
sieve and use.
BROWN SAUCE
To make a brown sauce, place four tablespoons of fat in a frying pan
and add three tablespoons of flour. Stir until brown. Brown until a
very dark color and then add one cup of stock or water. Stir until
the mixture is perfectly smooth and at the boiling point for three
minutes. Season as desired.
AMERICAN SAUCE
To make a sauce American take
One-half cup of thick cream sauce,
One-half cup of stewed tomatoes,
One tablespoon of grated onion,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of grated cheese.
Blend and put through the fine sieve. Serve hot.
CREAM SAUCE
Place one cup of milk in saucepan and add three level tablespoons of
flour. Stir with a fork or egg-beater until well mixed and then bring
to a boil. Cool for three minutes and then stir constantly. Remove
from the fire and use.
BOHEMIAN SAUCE
One cup of thick cream sauce,
Juice of one-half lemon,
One teaspoon of paprika,
One teaspoon of salt,
One tablespoon of fresh grated horseradish.
Beat to mix and then serve either hot or cold.
CANADIAN SAUCE
Place in a saucepan
Two grated onions,
One green pepper,
Two tomatoes, chopped very fine.
Cook slowly until soft, and then cool and add
Six tablespoons of salad oil,
Three tablespoons of vinegar,
One-quarter teaspoon of mustard,
One-half teaspoon of pepper,
One teaspoon of salt,
One-quarter teaspoon of sugar.
Mix thoroughly and serve cold over the fish.
HORSERADISH SAUCE
Add two tablespoons of grated horseradish and one tablespoon of
Worcestershire sauce to either cream sauce or brown sauce.
MEXICAN CHILI SAUCE
Split open and then remove the seeds from one dozen chilis (green
peppers). Now scrape the three or four veins to remove seeds that run
through the pepper lengthwise. Now drop them into boiling water for
fifteen minutes. Remove the skin and chop fine. Place four tablespoons
of oil in an iron frying pan and add one-half cup of finely chopped
onions. Cook slowly until tender, taking care not to brown. Now add
two tablespoons of flour. Blend well and then add the chilis and
Two cups of tomato pulp rubbed through a fine sieve,
One cup of boiling water.
Simmer slowly until thick, smooth sauce. Season with salt to taste.
Rub hand with salad oil, before preparing the peppers, to prevent
burns.
BEVERAGES
To prepare chocolate as a beverage it is necessary to boil or cook it
thoroughly. The mere fact of pouring boiling water or milk upon the
cocoa will not cook it sufficiently.
HOW TO PREPARE CHOCOLATE
The Mexican epicure long ago discovered that to make chocolate
successfully, it is necessary to beat it continually and he thus
perfected a chocolate whip which is a wooden beater with a number of
wooden rings fastened to it; when this is used to stir the chocolate
it churns the mixture to a froth.
The French use a number of switches, bound into a whip. The American
housewife uses a flat wire whip for this purpose.
Cocoa.--Place in a saucepan three-fourths cup of water and two level
teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and
then cook for five minutes. Beat continually, then add one-fourth cup
of scalded milk for each cup of cocoa. Bring to a boil again and then
serve.
Chocolate.--Use three ounces of chocolate to one quart of water. Cut
the chocolate fine and then add water and stir constantly. Bring to a
boil and cook for ten minutes. Add one cup of scalded cream and then
bring again to boiling point and serve. One tablespoon of whipped
cream may be added to each cup just before serving.
HOW TO BREW A CUP OF TEA
From an old tea merchant in London I received my instructions for
making a perfect cup of tea. First rinse out the teapot with cold
water and then fill it with boiling water, and let stand while you
bring the water intended for the tea to a boil. Just before the water
boils, turn out the water in the teapot and wipe dry. Then add the tea
leaves and pour on the freshly boiled water. Cover the pot with a tea
cosy or wrap in a towel and let stand exactly seven minutes. The
tea is now ready to drink. This will give you a delicious drink of
ambrosia that will delight the heart of true lovers of a good cup of
tea.
The use of a cosy for the teapot is to hold the heat in the pot and
thus prevent quick cooling. Use one level teaspoon of tea to each
one-half pint of water. Measure the water before boiling. The water
must be poured on the tea immediately upon reaching the boiling point.
After boiling for two minutes or longer the water quickly loses its
natural gases.
COFFEE
Many varieties abound in the market. Among the best is the Arabian,
with Liberian and Maragogipo closely following. After the coffee is
harvested the quality and the value depend on the care in curing and
packing. Brazil supplies the United States with about 80 per cent, of
all the coffee used. Mexico and Central America together furnish about
17 per cent., thus leaving about 3 per cent. from foreign countries.
Various brands of coffee known by the housewife are:
Mocha,
Java,
Rio,
Santa Bourbon,
Santa,
Maracaibo,
Bogota,
Peaberry.
The first named are the most expensive, the last named the cheapest.
The word "blend" when used with coffee means a mixing of two or more
varieties, producing a coffee of various strengths and of a smooth,
mellow flavor.
After the coffee is roasted it should be kept in air-tight cans.
Grinding is the next important step, and this must be just right to
get the full strength. Coffee coarsely ground is not desirable, as
it requires a long time to infuse and is therefore wasteful. A medium
fine grind will be found practical for those who use the old-style
coffee pot. To filter, using the percolator, the coffee should be
quite fine. The water falls continually over the coffee and produces a
uniform cup.
How to make good coffee, using the old-fashioned coffeepot: Place one
level tablespoon of medium finely ground coffee in the pot for every
cup desired; add the water and bring quickly to the boiling point.
Stir with a spoon and then add a small pinch of salt and four
tablespoons of cold water to settle the grounds. Let it stand in a
warm place for five minutes; then serve.
Percolator method: Place three-quarters of a level tablespoon of
finely ground coffee in a percolator for each cup desired. Add the
water and then place the pot on the fire. Let the coffee filter just
four minutes after the first pumping of the water in the glass top
shows a coffee color. This will produce an even, uniform cup of
stimulating beverage.
COFFEE AU LAIT
French breakfast coffee: Make the coffee by the method desired,
making only one-half the usual quantity. Now heat to the boiling point
sufficient milk to fill each cup one-half full. When ready to serve,
pour the hot milk in the cup and then fill it with coffee.
COFFEE NOIR
This coffee is usually drunk from the demi-tasse. Therefore, it should
be of superior strength, usually one and one-quarter tablespoons
are allowed of very finely ground coffee for every two cups. It is
percolated until the liquid is very strong and is rich black in color;
this takes, usually, from eight to ten minutes after the coffee first
shows its color in the glass top of the percolator.
EPICUREAN CREOLE COFFEE
Many of the old Spanish and French grandees, who were the forefathers
of the Franco-Spanish new world city, New Orleans, brought with
them the beautiful china coffee pot of yesteryear. The making of the
after-dinner coffee was an art indeed.
The pot was filled with hot water and then set in a pail of boiling
water to keep warm while the coffee was milled. Generally it was
roasted fresh every day. It was ground into a fine flour, then tied
in a piece of thin, fine muslin. The water was drained from the heated
pot and the coffee was placed in it. Then fresh boiling water was
poured in. The spout and top were closely covered with a napkin and
the pot returned to the pail, containing sufficient boiling water to
keep the pot hot. It was placed before the fire to brew; this usually
took from ten to fifteen minutes. The coffee was ready and its
delicious aroma and flavor amply repaid one for the time and trouble
taken to make it.
COFFEE A LA CREME
Coffee made in the usual manner and then served with plain and whipped
cream.
TURKISH COFFEE
The coffee for this style is ground into a fine flour, and is then
covered with cold water, brought to the boiling point, sweetened and
served without straining or filtering. Russian coffee is heavy and
black and is frequently served with a slice of lemon.
SUMMER DRINKS
A cool drink, with plenty of ice tinkling in the glass, refreshes and
invigorates one at the close of a warm day. The housewife may prepare
with little trouble many delicious fruit flavors from fresh fruits
that can be quickly turned into thirst-quenching beverages, by adding
ice and a little carbonated water.
Plain carbonated water may be purchased in either pint or quart
bottles; and if a good cork is used to stop the opening of the
bottles, after removing the caps, it may be used at intervals,
providing it is kept on ice.
PARISIAN TEA
Place two teaspoonfuls of tea in a pitcher and pour over it one cup
of boiling water. Cover closely and let stand for one-half hour. Drain
and then place in the ice box until needed.
To serve--place four tablespoons of the tea infusion in a tall glass
and add
Juice of one-half lemon,
One-half cup of crushed ice,
Three mint leaves,
and fill with carbonated water.
Use pulverized sugar to sweeten if desired.
CURRANT SLING
Place one box of currants in a saucepan and add three cups of water.
Bring to a boil, mashing with potato masher. Cook for fifteen minutes
and then strain. Add two cups of sugar and bring to a boil. Cook for
five minutes and then cool. Place one-half of the currant syrup in a
tall glass and add
One-half cup of crushed ice,
One tablespoon of lemon juice,
Six mint leaves,
and fill with carbonated water.
PINEAPPLEADE
Pare and grate one pineapple. Place in a saucepan and add
Two cups of sugar,
Two cups of water.
Bring to a boil and then simmer slowly for fifteen minutes. Cool and
then add
One pint of crushed ice,
One cup of carbonated water,
Juice of two lemons.
EGG LEMONADE
Place the yolk of an egg in a small bowl and add
Three tablespoons of pulverized sugar,
Two tablespoons of lemon juice,
One-half cup of ice-cold water.
Beat to mix and then pour into tall thin glasses and add stiffly
beaten white of egg, folding in carefully. Add four tablespoons of
crushed ice and fill the glass with carbonated water. Orange juice may
be used in place of the lemon juice.
MINT CUP
Place three sprigs of mint in a cup and add two tablespoons of sugar
and crush. Now add
One drop of essence of peppermint,
One drop of essence of cloves,
One-half cup of crushed ice,
and fill with carbonated water.
GINGER ALE CUP
Place in a saucepan
Juice of one lemon,
Grated rind of one-quarter lemon,
One cup of sugar.
Simmer slowly until the sugar melts into the syrup. To use: Place
three tablespoons of this prepared syrup in a tall thin glass and add
One-half cup of shaved ice,
One sprig of mint,
One-half cup of ginger ale,
and fill with carbonated water.
CREAM COFFEE SHAKE
After breakfast drain the left-over coffee into a pitcher and set
aside. To serve: Place in a tall glass
Two tablespoons of sugar,
Two tablespoons of cream,
One-half cup of cold coffee,
Four tablespoons of crushed ice.
Stir to mix and then fill with carbonated water and place one
tablespoon of marshmallow whip on top.
RASPBERRY PUNCH
Place one box of raspberries in a saucepan and add
One-half cup of water,
One and one-half cups of sugar.
Bring to a boil and cook slowly until the fruit is soft. Rub through a
fine sieve and add one-half cup of maraschino cherries, cut into tiny
bits, and the liquid from the bottle of cherries.
To use: Place one-half cup of the prepared raspberry syrup in a tall
thin glass and add
One tablespoon of lemon juice,
One-half cup of crushed ice.
Fill with carbonated water.
PEACH CUP
Place one quart of peeled and sliced peaches in a saucepan and add
One pound of sugar,
One cup of water.
Cook until the fruit is soft and then rub through a fine sieve and add
juice of one lemon.
To use: Place one-half cup of the peach mixture in a glass and add
Two tablespoons of cream,
One-half cup of crushed ice,
and fill with carbonated water.
A box of straws to use in serving these iced drinks makes them doubly
attractive.
HOW TO PREPARE ICE CREAM
Prepare the mixture for freezing early in the morning, while working
in the kitchen, and then when it is cool place in the ice box to be
thoroughly chilled until needed. Scald and cool the can and then place
in the refrigerator. When ready to prepare the cream for freezing,
place the ice in a bag and with a wooden mallet pound it fine. Now
pour the prepared mixture into the cold can and place the dasher in
position. Place the can in the freezer and adjust the turning crank,
and give a few turns of the handle to see that everything is working
easily. Now use a pint bowl for measuring and pour in three measures
of ice, then one of salt. Repeat this until the ice and salt are above
the mixture inside the can. It is necessary to be accurate if you wish
to obtain good results.
Haphazard measuring only means failure. Turn the freezer until it
begins to become difficult to turn, then remove the dasher, using
a wooden spoon to scrape and pack. You must work quickly, as it is
important not to keep the can open any longer than necessary. Place
n cork in the opening in the lid of the can and cover the top of can
with a piece of wax paper, then put on the lid.
Now drain off all the water. Repack, using four parts of ice to one
part salt. Cover closely and set aside for one and one-half hours to
ripen.
If all preparations are made earlier in the day, it will take about
one-half hour to put together the mixture and make the cream.
Frozen desserts are divided into two classes, ices and ice creams.
The ices include sherbets, water ices, frappés and sorbets. Ice creams
include Philadelphia cream, American and French creams, parfaits and
mousses. Sherbets contain gelatin or whites of eggs and water-ice
mixture. Water ices are fruit juices sweetened and diluted with
water. Frappes are partially frozen water ices. Sorbet is a mixture of
flavors prepared as for water ices or a frozen punch.
ICE CREAM