omelet pan containing three tablespoons of bacon fat and cook until
firm; turn and fold and roll, and then garnish with bacon.
OYSTER TIMBALE
Pare the timbale shells after the recipes given with the irons. Have
the shells hot and then fill with oysters à la Newburg.
OYSTERS A LA NEWBURG
One and one-half cups of thick cream sauce,
Yolks of two eggs,
Juice of one lemon,
One and one-half teaspoons of salt,
One teaspoon of paprika.
Now drain and pat dry twenty-five oysters. Add to sauce and heat
slowly until boiling point is reached. Cook for five minutes and then
fill into shells and serve at once.
STEAMED OYSTERS
Scrub the oysters in the shell and place in a colander over a pot of
boiling water. Cover closely until the shell opened and the oyster
starts to curl. Remove from the steamer and lift off the flat shell,
serving in the deep shell with lightly seasoned melted butter, celery
and slice of lemon.
SWEET POTATOES
Sweet potatoes are the roots or tubes of a vine-like plant; it is a
native of tropical climate, but it is grown in states as far north
as New York. The delicious yams of the southern states and the West
Indies are made into many attractive foods. The food value of the
sweet potato is closely allied to that of the white potato, but it
contains from 4 to 10 per cent. sugar, where the ordinary white potato
has no sugar. And, then, too, this common vegetable will provide a
variety of delectable dishes.
SWEET POTATO CROQUETTES
Wash and cook the potatoes until tender. Use six large sweet potatoes.
Drain, cool and peel. Mash fine and then place in a bowl and add
One tablespoon of butter,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of pepper.
Mould into croquettes and then dip in beaten egg and then in fine
crumbs and fry golden brown in hot fat. Serve with cheese sauce.
SWEET POTATO NESTS
Cook sweet potatoes and peel and mash and then form into nests. Place
the nests on a well-greased baking dish and fill with creamed dried
beef. Place in the oven for ten minutes and heat. Sprinkle with grated
cheese.
Sweet potatoes may be used for a border for stews, for goulashes,
etc. Try this method of baking the potato: Wash well, scrubbing with
a vegetable brush. Dry and then grease thoroughly and place in oven to
bake. This method prevents a thick coarse skin from forming with the
pulp attached to it.
FRENCH FRIED SWEET POTATOES
Pare and cut the potatoes as for French frying and then cook in hot
fat until golden brown.
BROILED SWEET POTATOES
Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon
fat and broil in a broiler until golden brown.
SWEET POTATO COOKIES
One cup of brown sugar,
Four tablespoons of shortening.
Cream well and then add
One cup of mashed sweet potatoes,
One and one-half cups of flour,
One teaspoon of baking powder,
One-half teaspoon of nutmeg,
Three-quarters cup of raisins,
One egg.
Work to a smooth dough and then roll out on floured pastry board and
cut one-quarter inch thick and then bake for eight minutes in a hot
oven.
WEST INDIES SWEET POTATO PUDDING
One cup of brown sugar,
Three tablespoons of shortening.
Cream well and then add
Two cups of sweet potatoes that have been rubbed through a fine
sieve,
One and one-quarter cups of milk,
One well-beaten egg,
One-quarter teaspoon of salt,
One-half teaspoon of cinnamon.
Beat to thoroughly mix and then pour in a baking dish and bake in a
moderate oven for thirty-five minutes.
SWEET POTATO BISCUIT
Two cups of mashed sweet potatoes,
One cup of milk,
Four tablespoons of shortening,
One egg,
Four tablespoons of sugar.
Beat to mix and then sift together
One quart of flour,
Three tablespoons of baking powder,
One and one-half teaspoons of salt.
Add to the potato mixture and work to a smooth dough. Roll on a
slightly floured pastry board and cut with knife into square. Place
on a baking sheet and wash well with milk, then bake in hot oven for
fifteen minutes.
SWEET POTATO PUDDING, KENTUCKY STYLE
Pare four large sweet potatoes and then cut in thin paper-like slices.
Now grease a baking dish well and place a layer of prepared sweet
potatoes, and then dust lightly with cinnamon and cover with four
tablespoonfuls of brown sugar. Repeat until the dish is full and then
place.
One and one-half cups of milk in a bowl
And add
One whole egg,
Yolk of one egg,
One-half cup of sugar.
Beat well to mix and then add
Two teaspoons of vanilla.
Pour over the potatoes and bake for fifty minutes in a slow oven. Add
to white of egg, which has been left over for this purpose, and add
one-half glass of currant jelly. Beat until the mixture will hold its
shape and then pile high on the cold pudding and serve.
SWEET POTATO PINEAPPLE
Wash and cook until tender six large sweet potatoes and then pare and
mash well and then add
One tablespoon of butter,
One teaspoon of salt,
One-half teaspoon of pepper.
Pile on a baking dish and mould to shape of a pineapple. Make the
pineapples eyes with the handle of a spoon and then brush with beaten
egg and sprinkle with fine bread crumbs and then with two tablespoons
of grated cheese. Bake in a hot oven for twenty minutes.
SWEET POTATO CAKES, GEORGIA STYLE
Cook and then peel and mash sufficient sweet potatoes to measure two
cupfuls. Place in a bowl and then add
Two tablespoons of butter,
Two tablespoons of finely minced parsley,
Two tablespoons of finely minced red pepper,
Six strips of bacon, minced fine and nicely browned.
Mould into flat cakes and roll in flour and brown in the hot bacon
fat.
CANDIED SWEET POTATOES
Wash and cook the potatoes in their skins until tender and then drain
and peel. Now place in a frying pan
Three-quarters cup of syrup,
Piece of butter size of a walnut,
One-half teaspoon of cinnamon,
One-quarter teaspoon of nutmeg.
Bring to a boil and then add the potatoes and then let them marinate
in the syrup, turning frequently for twenty minutes. Keep the pan
where the potatoes will cook slowly, adding four tablespoons of
boiling water.
POTATO SOUFFLE
Rub two cups of mashed potatoes through a fine sieve to remove the
lumps. Place in a bowl and add
Yolks of two eggs,
One teaspoon of salt,
One-half teaspoon of paprika,
One-half teaspoon of grated onion,
One-half cup of milk.
Beat to mix and then cut and fold in the stiffly beaten whites of
two eggs. Place in a well-greased pan and bake in a moderate oven for
twenty minutes.
POTATO CROQUETTES
Mince fine sufficient bacon to measure four tablespoons after
chopping. Place in a frying pan and add two grated onions; brown
gently and then add
Two cups of mashed potatoes,
One teaspoon of salt,
One-half teaspoon of pepper.
Mix thoroughly and then mold into croquettes. Roll in flour and then
dip in beaten egg and roll in fine crumbs. Fry until golden brown in
hot fat.
WHITE POTATOES
POTATOES AU GRATIN
Cut cold boiled potatoes into dice and then season with salt and
pepper and place a layer in a baking dish. Sprinkle with fine crumbs
and one tablespoon of finely minced onion, two tablespoons of finely
minced parsley. Place in a second layer and season, then pour over the
last layer two cups of cream sauce. Sprinkle with fine crumbs and a
little grated cheese and bake in a moderate oven twenty-five minutes.
POTATO CUSTARDS
Rub one cup of mashed potatoes through a fine sieve into a bowl and
add
One cup of milk,
Two well-beaten eggs,
One teaspoon of salt,
Pinch of mace.
Mix thoroughly and then turn into a baking dish and bake in a moderate
oven until firm, usually about twenty minutes.
POTATO CUP FOR SALAD
Boil medium-sized potatoes in their jackets. Cool and then peel. With
a teaspoon scoop out a well in the centre, leaving a thin wall of
potato. Now trim neatly into shape. Place in a bowl and marinate
in French dressing, turning frequently so that each position may be
seasoned. Now prepare a filling as follows:
One cold boiled beet, cut into tiny dice,
One-half cup of cooked peas,
One onion, grated,
Three tablespoons of finely minced parsley,
One-half cup of cold boiled potatoes, cut into tiny dice.
Toss the vegetables gently to mix. Season with salt and pepper and
reduce four tablespoons of mayonnaise with two tablespoons of vinegar.
Fill into the potato cups and place in a nest of crisp lettuce leaves.
Garnish with mayonnaise and serve ice cold.
NEW METHOD OF MAKING FRENCH FRIED POTATOES
Cut large cold boiled potatoes into cubes as for French fried potatoes
and dust lightly with flour and brown quickly in hot fat. This method
prevents the potato from being soggy in the centre.
POTATO CRUST FOR MEAT PIES
Mash boiled potatoes and then rub through a sieve to remove the lumps.
Now add to
One quart of prepared potatoes,
Three tablespoons of shortening,
Two teaspoons of salt,
One teaspoon of paprika,
Two teaspoons of baking powder,
One teaspoon of grated onion,
One well-beaten egg,
Six tablespoons of milk.
Beat thoroughly to mix and then spread in a layer about one inch thick
on meat pies. Brush the top with milk and bake in a moderate oven for
thirty-five minutes.
POTATO DUMPLINGS
Grate four large cold boiled potatoes into a mixing bowl and add
One and one-half cups of flour,
One and one-half teaspoons of salt,
One teaspoon of pepper,
One small onion, grated,
Three tablespoons of finely minced parsley,
One egg,
Three tablespoons of water.
Mix to a smooth dough and then form into balls the size of an egg.
Drop into boiling water and cook for fifteen minutes. Lift and drain
well and serve with either brown stew or cheese sauce.
BAKED POTATOES
Select large, well-shaped potatoes, and wax and grease thoroughly with
shortening and place in the oven or broiler to bake. When done, cut
a slice from the top and scoop out the contents of the baked potatoes
into a bowl. Mash the potatoes and add a little milk, salt and pepper
to taste and one tablespoon of butter to each potato. Beat until they
are very light and fluffy and then fill back into the potatoes, piling
up high. Place a strip of bacon on top of the prepared potatoes and
place in a hot oven to brown the bacon. Dust with paprika and serve.
POTATO SALAD
Six boiled potatoes, diced,
Three onions, chopped fine,
Two green peppers, chopped fine.
Place in bowl and mix; then add
One cup of mayonnaise dressing,
One-fourth cup of vinegar,
One tablespoon of salt,
One teaspoon of paprika.
Serve.
JELLIED POTATO SALAD
Prepare one quart of thinly sliced cold boiled potatoes and then add
Two cups of lettuce, shredded very fine,
Three medium-sized onions, chopped fine,
Two green peppers, chopped fine,
Five tablespoons of finely chopped parsley,
Two teaspoons of salt,
One-half teaspoon of white pepper.
Cover with
Three-quarters cup of mayonnaise dressing,
One-quarter cup of vinegar.
Toss gently to mix. Now chill a baking pan by placing on ice. Make two
quarts of lemon gelatine. Pour some gelatine in the pan and turn it
so as to make one-half-inch coating of gelatine all over the pan. Now
spread on the potato salad in an even layer. Pour over the salad a
little gelatin every few minutes to fill the crevices and cover the
top. Set aside to mould and then when ready to serve, dip the pan in
warm water for a few minutes and then unmould on a pastry board. Cut
into squares and place in a nest of crisp lettuce leaves and garnish
with a teaspoon of mayonnaise dressing.
GUTNEY RUN POTATO CAKE
Mince fine sufficient salt pork to measure one-half cup. Place in a
frying pan and add three-quarters cup of chopped green onions. Cook
slowly until tender, and then add one quart of mashed potatoes, well
seasoned. Mix well and then turn into a bowl. Cool, and then form
into cakes and roll in flour, and brown in hot pork fat. Serve with
well-seasoned cream gravy.
HASHED-BROWN POTATOES
Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust
well with flour and then place four tablespoons of shortening in a
frying pan and when smoking hot add the potatoes. Toss gently until
nicely browned and add the seasoning.
CORN
Nowhere do they cook corn as tender as it is usually prepared in the
corn belt. Select full, well-shaped ears of corn and remove the husk,
leaving just the last layer. Now fold back this layer of husk and
remove all the silk from the corn, using a stiff vegetable brush for
this purpose. Refold the husk about the corn and cook it.
How to cook the corn: Have a large kettle containing plenty of boiling
water. Add one teaspoon of sugar, add corn and boil twelve minutes for
small ears and fifteen to eighteen minutes for large ears; cover pot
closely.
TO DRY CORN--LANCASTER COUNTY RECIPE
Select firm, full ears of corn and husk. Remove the silk with a cloth
and then plunge the ears of corn into boiling water and cook for five
minutes. Remove and dip in cold water and then cut from the cob with
a sharp knife. Spread on shallow trays and dry in a commercial or
homemade drier.
This corn may be dried in the oven at a temperature of about 110
degrees Fahrenheit. Leave the oven door open so that the moisture may
quickly evaporate.
The Lancaster county farmers dry this corn in the sun and cover the
trays with mosquito netting; they are brought in at night to protect
them from the dampness and dew, which would start a mould on the corn
while it is drying.
CORN FRITTERS FOR TWO PEOPLE
Score and scrape the corn from two medium-sized ears, and then place
in a bowl and add
One well-beaten egg,
Two tablespoons of finely minced parsley,
Three-quarters cup of flour,
One teaspoon of baking powder,
One half teaspoon of salt,
One-quarter teaspoon of pepper.
Beat to thoroughly mix and then either fry in hot fat or bake on a
griddle.
SALTED CORN
Remove the husk from the corn, leaving just a single layer against
the corn: fold back this single layer of husk and remove all the silk,
wiping with a dry cloth. Place two inches of salt in the bottom of a
deep crock and stand the ears so that each one will be entirely alone
and encased in salt. Stand the tip end down, pack closely with salt
and place two-inch layer on top Cover and place in a cool place. It is
most important that the ears do not touch.
TOMATOES
TOMATO EGG CUSTARD
Prepare four tomatoes by cutting slice from top and scooping out the
centre with spoon; break into a small bowl two eggs, adding
Two tablespoons of milk,
One teaspoon of grated onion,
One teaspoon of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of paprika.
Beat to mix and then pour into the prepared tomatoes. Sprinkle each
tomato with fine bread crumbs and bake in a moderate oven for thirty
minutes.
TOMATOES AND EGGS, PARDUE
Place in a saucepan
One and one-half cups of stewing tomatoes,
One grated onion,
One tablespoon of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of paprika,
Three level tablespoons of cornstarch.
Dissolve the starch, salt and paprika in the cold tomatoes and bring
to a boil. Cook for ten minutes and then fill into custard cups. Now
break into each cup one egg and sprinkle with fine crumbs. Place a
tiny bit of butter in the centre of the cup. Bake in a moderate oven
for eighteen minutes.
TOMATO OMELET
Dip two tomatoes in boiling water to loosen the skin. Peel and then
cut in slices. Place two tablespoons of shortening in a pan and fry
the sliced tomatoes, turning frequently. Prepare an omelet and cook,
using another pan. When the omelet is dry and ready to fold over pour
the prepared tomatoes over it. Season, fold and then roll and serve.
BAKED TOMATOES
Cut a slice from the top of the tomato and with a spoon remove the
centres. Chop the centres fine and then place in a bowl and add
One onion, grated,
Two tablespoons of finely chopped parsley,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika,
Three-quarters cup of fine bread crumbs,
Three tablespoons of melted shortening.
Grease the tomatoes to prevent bursting and then fill, forming into a
point at the top. Place in a greased baking pan and add one-half cup
of hot water. Bake for forty minutes.
TOMATO FRITTERS
Cook a sufficient amount of tomatoes to measure two cups, adding
One onion, grated,
Two teaspoons of salt,
One teaspoon of pepper,
Pinch of cloves,
One-half cup of cornstarch, dissolved in,
One-half cup of cold water.
Cook until thick and then pour into a shallow pan and set in a cool
place to mould for four hours. Cut into oblongs and then dip in beaten
egg and roll in fine crumbs. Fry until golden brown in hot fat.
TOMATOES AU GRATIN
Slice six medium-sized tomatoes in thin slices. Place a one-half
inch layer of bread crumbs in a small baking dish, then a layer of
tomatoes, then the bread crumbs and again the tomatoes. Repeat this
until the dish is full. Pour over it one cup of thick cream sauce and
sprinkle with fine crumbs. Bake in a moderate oven for twenty-five
minutes.
ROAST TOMATOES
When preparing the roast for dinner wipe four tomatoes and then place
them in the pan and roast with the meat, basting frequently.
TOMATOES AND STRING BEANS
There are many vegetables that may be combined with tomatoes for the
sake of variety. Place two cups of cooked string beans in a saucepan
and add
One and one-half cups of stewed tomatoes,
One onion, grated,
One teaspoon of sugar,
One and one-half teaspoons of salt,
One tablespoon of cornstarch.
Dissolve the seasoning and starch in the cold tomatoes before adding
to the beans. Lima beans, cauliflower and corn may be used to replace
the string beans.
BAKED EGG-PLANT AND TOMATOES
Pare the egg-plant and then cut into slices. Sprinkle lightly with
salt and then cover and set aside for two hours. Wash and then drain
well and cut into dice. Place in a baking dish and add
Two green peppers, chopped fine,
One onion, chopped fine,
Two teaspoons of salt,
One teaspoon of paprika,
Two cups of prepared tomatoes.
Sprinkle the top with fine crumbs and grated cheese. Bake in a
moderate oven for twenty-five minutes. To prepare the tomatoes rub
two cups of cold stewed tomatoes through a fine sieve and add six
tablespoons of cornstarch. Dissolve and then bring to a boil and cook
slowly for five minutes.
GREEN TOMATOES MINCE FOR PIES
Cut one-quarter peck green tomatoes in small pieces and then sprinkle
with three tablespoons of salt. Place in a square of cheese-cloth
and then tie up and hang where it can drain all night. In the morning
place a one and one-half pound can of corn syrup in a saucepan and add
One-half pound of brown sugar,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of ginger,
Two packages of raisins,
One-half cup of salad oil.
Bring the mixture to a boil and then cook slowly for one-half hour.
Fill into jars and then process in a hot-water bath for twenty
minutes. Seal and test for leaks. Store in a cool, dry place. This
makes a delicious pie filling.
TOMATO DUMPLINGS
Place in a mixing bowl
Two cups of flour,
One teaspoon of salt,
One-quarter teaspoon of pepper,
Four teaspoons of baking powder.
Sift to mix and then rub in four tablespoons of shortening and use
two-thirds of a cup of water to make a dough. Divide into five parts
and then roll each piece into squares. Place in the centre of each one
a peeled tomato, cut in slices, and season with a little grated onion,
parsley, salt and pepper. Fold the dough over. Place in a baking sheet
and brush the tops with beaten eggs. Bake in a hot oven for thirty
minutes. Serve with cheese sauce.
STUFFED TOMATOES WITH CHICKEN SALAD
Prepare the chicken sandwich filling. Select firm, medium-sized
tomatoes and then cut a slice from the top, and with a spoon scoop out
the centres of the tomatoes. Fill with the salad sandwich mixtures and
then roll in wax paper.
TOMATO TOAST
Cook a sufficient amount of tomatoes to measure one and one-half cups.
Now add
One medium-sized onion, cut in thin slices,
One green pepper, chopped very fine.
Cook slowly until the onion is soft and then rub through a fine sieve
and add two tablespoons of cornstarch dissolved in three tablespoons
of water. Bring to a boil and then season. Now pour over thick slices
of bread toasted brown and sprinkle with grated cheese.
BAKED TOMATOES (COLD)
Select firm tomatoes. Cut a slice from the top and then with a spoon
carefully scoop out the centres. Rub the outside of the tomatoes with
plenty of shortening. Place in a baking dish and pour into the dish
holding the tomatoes one-half cup of water. This will prevent the skin
from bursting. Now place in a bowl
Four eggs,
Three-quarters cup of milk,
Two tablespoons of finely minced parsley,
One tablespoon of grated onion,
One teaspoon of salt,
One-half teaspoon of paprika.
Beat to mix and then pour into the tomatoes. Bake in a moderate oven
until the custard is firm in the centre. Cool and then set on ice to
chill. Serve with Russian dressing.
APPLE BUTTER WITHOUT CIDER
Pare one-half basket of apples. Place the parings in a preserving
kettle and cover with cold water. Cook until soft and then strain the
liquid. Measure and place six quarts of this juice in a preserving
kettle and add the apples, sliced very thin. Cook and then add
One and one-half level tablespoons of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of cloves,
One-quarter teaspoon of ginger,
One-half cup of cider vinegar,
One and one-half pounds of brown sugar, or two and one-half pounds
of syrup.
Stir to blend thoroughly. Cook slowly until very thick. Place an
asbestos mat under the preserving kettle.
To conserve the apple butter for future use: Fill into sterilized jars
and adjust the rubber and lid. Seal securely and place in hot water
bath for twenty minutes, to sterilize. Remove and cool and dip the top
of jars in melted parawax. This apple butter will keep until used.
LANCASTER APPLE BUTTER
Place in the preserving kettle
One and one-half gallons of cider.
Pare and core and cut in thin slices one-half basket of apples. Boil
the cider one-half hour, add apples and cook until mixture is very
thick and a dark brown in color, adding
Two level tablespoons of cinnamon,
One teaspoon of cloves,
One-half teaspoon of allspice,
One pound of brown sugar or one and one-half pounds of syrup.
This must be stirred frequently with a large wooden spoon to prevent
scorching. Place an asbestos mat under the kettle and cook slowly.
Hard, rapid boiling spoils the flavor of this butter.
The farmer's wife usually makes her apple butter in a large kettle
hung on a tripod in the yard and after the mixture is at the boiling
point, she adds just a stick of wood at a time to the fire and
constantly stirs the mixture.
PICKLED RED CABBAGE
Select a firm head of cabbage, cut in half and shred fine a sufficient
amount of it to measure about two cups. Place the cabbage in a bowl
and add
Two onions, chopped fine,
One green pepper, chopped fine,
Now place in a saucepan
One tablespoon of bacon fat,
One-half cup of vinegar,
One teaspoon of salt,
One teaspoon of white pepper,
One-quarter teaspoon of mustard.
Heat to the boiling point, then pour over the cabbage, chill and then
serve.
BRAISED RED CABBAGE
Chop fine the balance of the head of red cabbage; place in a saucepan
and cover with boiling water. Cook for five minutes and then turn into
a colander and let the cold water run on it. Let drain well and then
place four tablespoons of bacon fat in a frying pan and add three
onions, minced fine and the prepared cabbage. Cover closely and let
smother for twenty minutes over a slow fire. Turn frequently and just
before serving season with
One-half teaspoon of salt,
One-quarter teaspoon of white pepper,
One tablespoon of vinegar.
CRANBERRY ROLL
Place in a mixing bowl
One and one-half cups of flour,
One-half teaspoon of salt,
Two teaspoons of baking powder.
Sift to mix and then rub in four tablespoons of shortening and mix to
a dough with the following mixture: Place in a cup
Three tablespoons of syrup,
Three tablespoons of water.
Blend well and then roll the dough out one-half inch thick on a
floured pastry board and cover with the cooked cranberries. Sprinkle
with brown sugar. Roll as for jelly roll, tucking the ends in well.
Place in well-greased baking pan and brush the top with milk. Bake
forty-five minutes in a moderate oven. Serve with vanilla sauce.
TO BARBECUE FISH