In the early spring, shad may be used. Scale and cleanse the fish
and split down the back. Remove the fins and head and place in
well-greased gridiron and cook until brown. Lift to a hot dish and
cover with boiling mixture, made as follows: Place in a small saucepan
Juice of one lemon,
Two tablespoons of melted butter,
One tablespoon of catsup,
One tablespoon of minced parsley,
One tablespoon of Worcestershire sauce,
One-half cup of water,
One tablespoon of cornstarch,
One quarter teaspoon of mustard,
One teaspoon of paprika,
One teaspoon of salt.
Stir to blend well and then bring to a boil. Cook slowly for three
minutes and then spread over the fish and serve.
NECK CHOPS IN CASSEROLE
Have the butcher cut one and one-half pounds of neck chops into
four pieces and then wipe with a damp cloth. Roll in flour and brown
quickly in hot fat. Lift to a casserole dish and add
One cup of finely chopped onions,
Four tablespoons of finely chopped parsley,
One and one-half cups of brown gravy.
Cover the dish close and place in a slow oven for one and one-half
hours. Make a brown gravy by adding four tablespoons of flour to the
fat left in the frying pan after browning the meat.
ANGEL CAKE
Sift
One cup of flour,
Three-quarters cup of sugar,
One level teaspoon of cream tartar.
Sift five times and then beat the whites of five eggs stiff and cut,
and fold in the sugar and flour mixture. Turn into a greased tube pan
and bake for forty minutes in a moderate oven.
MAKING SCRAPPLE AND HOGSHEAD CHEESE
When the family is small, thrifty women usually make the scrapple and
hogshead cheese at the same time. Have the butcher select for you a
nice hogshead; split and then remove the eyes, brains and tongue. Now
scald and cleanse well, rinsing in plenty of cold water. Place in
a preserving kettle and add just sufficient cold water to cover the
head. Now add
Two onions,
Two cloves,
One bunch of pot or soup herbs,
One level teaspoon of poultry seasoning.
Cook slowly until the meat will leave the bones, then place a colander
in a large bowl or pan and turn in the head. Measure the liquid
and return to the pot. Now remove the bones from the head and chop
sufficient meat very fine to measure three cups and set aside for
making the scrapple.
Cut the balance of the meat into pieces about one inch square and
place two cups of the stock in a small saucepan. Add
Juice of one lemon or
Six tablespoons of cider vinegar,
One and one-half teaspoons of salt,
One teaspoon of white pepper.
Bring to a boil and cook for ten minutes. Add the head meat that has
been cut into the inch pieces.
Rinse loaf-shaped pans with cold water, pour in the cheese and set
aside in a cool place to mould. Use the same as cold cuts of meat with
mustard or horseradish sauce.
THE SCRAPPLE
Add the three cups of finely chopped head to the stock in preserving
kettle and bring to a boil. Now add, for each quart of liquid,
Two-thirds cup of cornmeal,
One-half cup of buckwheat,
One teaspoon of salt,
One-half teaspoon of white pepper.
Mix and add very slowly, stirring constantly. When it is sufficiently
thick to hold the spoon upright, rinse the baking pan with cold water
and then pour in the scrapple. Set aside for twenty-four hours to
mould. This can be used for breakfast by cutting into slices and
frying a crisp brown or made into croquettes, rolled in flour and
nicely brown in hot fat. Serve with tomato sauce.
SNOW PUDDING
One cup of milk,
Four level tablespoons of cornstarch.
Stir to dissolve the starch, then bring to a boil and cook slowly in
hot water bath for half an hour, adding
Two tablespoons of sugar,
White of one egg, beaten stiff,
Six drops of vanilla.
Beat hard to blend, then rinse four custard cups with cold water and
pour in the pudding. Set aside to mould and serve with custard sauce,
which is made as follows: Place in a saucepan
One cup of milk,
Two tablespoons of cornstarch.
Stir to dissolve, then bring to a boil and cook slowly for fifteen
minutes. Now add
Two tablespoons of sugar,
One-half teaspoon of vanilla,
Yolk of one egg.
Beat hard to mix, then pour over the unmoulded snow pudding.
FRIED MUSH
Place in a saucepan
Two cups of boiling water,
One teaspoon of salt,
Two-thirds cup of cornmeal.
Stir to prevent lumping and then cook slowly for one-half hour. Now
rinse a bread pan with cold water and turn in the mush. Let mould for
twenty-four hours, then cut in one-half inch slices. Dip in flour and
fry brown in hot fat.
YE KENTUCKY CORN DODGERS
Place in a saucepan
One and one-half cups of boiling water,
One teaspoon of salt,
Two-thirds cup of cornmeal.
Stir to mix thoroughly, then cook for twenty minutes and cool. Form
into sticks the size of a bread stick, roll in flour and brown in hot
fat.
YE OLD VIRGINIA BATTER BREAD
Place in a mixing bowl
One cup of cornmeal,
One-half teaspoon of nutmeg,
One teaspoon of salt,
Four tablespoons of syrup,
Three tablespoons of shortening.
Pour over one and one-half cups of boiling water. Beat to blend
thoroughly, then let cool and add
Three-quarters cup of flour,
Two well-beaten eggs,
Four level teaspoons of baking powder,
One and one-quarter cups of milk.
Beat to mix thoroughly, then pour in a well-greased baking dish and
bake in a hot oven for thirty minutes. Serve from the dish.
POLISH CORN DISH
Place in a saucepan
Two cups of boiling water,
One-half cup of finely chopped onion,
Two-thirds cup of cornmeal.
Stir to prevent lumping and cook slowly for twenty minutes. Now add
One-half cup of finely shredded dried beef,
One teaspoon of paprika.
Beat hard to mix thoroughly and then serve with tomato sauce.
YANKEE MUSH
Place in a saucepan
Two and one-half cups of boiling water,
One-half teaspoon of salt,
Two-thirds cup of cornmeal.
Sift the cornmeal in boiling water very slowly and then stir well to
prevent lumping. Draw the saucepan to the side of the range and allow
to cook very slowly for one-half hour. Serve in the place of the
morning cereal with honey and milk.
For variety add
One-half cup of chopped seeded raisins, or
One-half cup of finely chopped peanuts,
One-half cup of finely chopped figs,
One-half cup of finely chopped dates,
One-half cup of finely chopped seeded prunes,
One-half cup of finely chopped dried apricots,
One-half cup of finely chopped cocoanut.
Europe also gives us some novel methods of using cornmeal.
CAROLINA CORN PONE
Place in a saucepan
Two cups of boiling water,
Three-quarters cup of cornmeal,
One teaspoon of salt.
Stir to blend and free from lumps, then cook for ten minutes. Turn
into a mixing bowl and add
Six tablespoons of syrup,
Three tablespoons of shortening,
One and one-half cups of sour milk,
One and one-quarter teaspoons of baking soda, dissolved in the
sour milk,
Six tablespoons of flour.
Beat to mix, then pour in a hot well-greased baking pan just enough
to cover the pan one-quarter inch deep. Bake in hot oven for eighteen
minutes. Cut into squares and serve.
CORNMEAL SAUSAGES
Place in a saucepan
One and one-half cups of boiling water,
One cup of finely chopped onion,
One cup of finely chopped left-over meat,
One teaspoon of salt,
One teaspoon of white pepper,
One-half teaspoon of poultry seasoning,
Two-thirds cup of cornmeal.
Stir well to prevent lumping and cook slowly for one-half hour. Turn
into a bowl and let cool. Form into sausages, then roll in flour and
brown in hot fat. Serve with brown gravy, cream or tomato sauce.
CHILI SAUCE
Place in a preserving kettle
Two quarts of stewed tomatoes,
Two cups of finely sliced onions,
One cup of finely chopped green peppers,
One-half cup of finely chopped sweet red peppers,
One and one-half cups of vinegar,
One cup of brown sugar,
One and one-half tablespoons of cinnamon,
Two teaspoons of cloves,
One teaspoon of allspice,
Two teaspoons of celery seed,
Two teaspoons of mustard seed,
One teaspoon of ginger,
One teaspoon of mustard,
Four tablespoons of salt.
Stir to thoroughly mix and then cook until very thick. Cool and then
rub through a fine sieve. Pour into sterilized jars and adjust the
rubber and lid and seal. Process for twenty minutes in a hot water
bath. Remove, cool and then store in a cool, dry place.
ITALIAN POLENTA
Place in a saucepan
Two and one-half cups of boiling water.
And then add
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of grated onion,
Three-quarters cup of cornmeal.
Stir to prevent lumping and cook for three-quarters of an hour very
slowly. Now add one-half cup of grated cheese and stir well to blend
thoroughly. Serve in saucers like a cereal. Cover with tomato sauce
and finely grated cheese.
TOMATO MARMALADE
Grate the yellow rind from two medium-sized oranges, taking care
to grate very lightly. Place in a small pan and add one-half cup of
water. Let stand one day and then cook slowly until soft. Add this
rind to the juice of
Two oranges,
One lemon.
Then place in a preserving kettle and add two quarts of stewed
tomatoes, rubbed through a fine sieve.
One package of seeded raisins,
Two pieces of candied ginger cut into bits,
Four cups of sugar,
and the following spices tied in a piece of cheese-cloth:
Two teaspoons of cinnamon,
One teaspoon of ginger,
One teaspoon of cloves,
One teaspoon of nutmeg,
One-half teaspoon of allspice.
Cook until the mixture is very thick like jam and then remove the
spice bag. Pour into sterilized glasses and cool and cover with
paraffine. Store in a cool place.
SWEET RED PEPPER MARMALADE
Remove the seeds from thirty sweet red peppers and then wash well and
put through the food chopper. Place in a saucepan and add two cups of
stewed tomatoes. Cook until the peppers are soft and then cool and
rub through a fine sieve. Measure and return to the kettle and add for
every eight cups of pepper and tomatoes:
Juice of two oranges,
Juice of one lemon,
One-half package of seeded raisins,
One-half cup of maraschino cherries, cut into bits,
One piece of candied citron, put through food chopper,
Two-thirds cup of sugar for each cup of prepared pepper pulp.
Cook slowly until the mixture is very thick and then pour into
sterilized glasses. Cool and cover with paraffine and store in a cool
place.
SAUERKRAUT
Remove the coarse, bruised outside leaves of the cabbage and then
shred the head fine, using a slaw cutter. Now line the bottom of a
small barrel or wooden bucket with the outside leaves and then place
in a layer of the shredded cabbage and cover with salt. Repeat until
the utensil is nearly full, pounding down well with wooden mallet when
packing. Sprinkle the salt over the top and cover with large cabbage
leaves and then with a cheese-cloth wrung out of salt water. Tuck in
the ends carefully and then place board on the kraut and weight it
down with a heavy stone.
Now, it is necessary that the cabbage be covered with brine; remove
the scum as it rises to the top. The kraut will be ready for use
in six weeks and it must be kept in a very cool place or it must be
canned.
TO CAN SAUERKRAUT
Fill into sterilized all-glass jars and then fill the jar to
overflowing with boiling water. Adjust the rubber and lid and
partially tighten. Process in hot water bath for one hour, then remove
and seal securely. Store in a dry, cool place.
BRINING CAULIFLOWER
Prepare the cauliflower as directed above, using a large keg or
crock. Pack the cauliflower head down until the keg or crock is
three-quarters full and then fill to overflowing with brine made as
follows:
Place in a boiler
Eight quarts of water,
Eight cups of salt.
Bring to a boil and skim, then cool. Cover the cauliflower with a
piece of clean cheese-cloth and then place on it a board which is
weighted down on top, to keep the cauliflower covered in the brine.
This weight need not be as heavy as that used for the kraut.
Cauliflower prepared in this manner late in October and November
can be used for the table by freshening it in water and cooking in a
manner similar to that in which the salted beans are cooked, or it may
be canned in three months, when there will be a supply of fruit jars.
To can the brined cauliflower, remove from the brine and wash in
cold running water. Let stand for one hour and then fill into the
sterilized jars; fill jars with boiling water; adjust the rubbers and
lids and partially seal. Place in a hot-water bath and process for
one hour. Remove, seal securely and then cool and store in a cool, dry
place.
SALTING CAULIFLOWER
Select the nice heads of cauliflower and remove the outer leaves, and
then trim into shape. Now place a layer of salt one inch deep in the
bottom of the keg or crock and then place the cauliflower head down
and pack well with salt. Do not allow them to touch each other. Have
the salt one inch above the cauliflower stalk. Finally cover with a
clean cloth and set in a cool place.
SALTED BEANS
Remove the strings from the beans and then place a layer of salt in
the crock. Add a layer of beans and then a layer of salt, and repeat
until the crock is filled to within two inches of the top. Have the
layer on top two inches deep and then add one quart of water to every
one-half bushel basket of beans. Cover closely and then store in a
cool place. Do not wash the beans.
YORKSHIRE PUDDING
About one-half hour before serving the dinner, pour six tablespoons
of fat from the roast beef into a baking pan and grease the pan
thoroughly. Set where the pan will heat and then place in a bowl
One and one-quarter cups of milk,
One egg,
One teaspoon of salt,
One-eighth teaspoon of white pepper,
One teaspoon of grated onion,
Two cups of sifted flour,
Two teaspoons of baking powder.
Beat with a Dover egg beater for five minutes and then turn this
batter in the well-heated pan and bake in a moderate oven for twenty
minutes. When nearly done, baste the pudding with one-half cup of the
gravy that is to be served with the beef.
STUFFED PEPPER MANGOES
Place the peppers in a large tub and cover with the following brine:
Eight quarts of water,
Three cups of salt.
It is necessary to cover the peppers with a cloth and then place
a board and a light weight on top to keep them in the brine for
seventy-two hours. Now remove from the brine and place in fresh water
for two hours and then remove from the water, and with a sharp knife
cut a small circle from the top of the pepper. Set aside to replace as
a cover. Now remove the seeds and the white pithy part. Soak in cold
water for one hour and then drain and fill with the following mixture.
Filling for twenty-five peppers:
Chop fine sufficient cabbage to measure three pints. Place in a large
bowl and add
One pint of finely chopped onions,
One cup of finely chopped green peppers,
One cup of finely chopped red peppers,
One cup of finely chopped celery,
Two ounces of mustard seed,
One ounce of celery seed,
One-half cup of grated horseradish,
One-half cup of salt,
One-half cup of brown sugar,
One quart of vinegar,
One teaspoon of cayenne pepper,
Two teaspoons of paprika,
One teaspoon of mustard.
Mix thoroughly and then fill into the peppers, taking care not to pack
too closely. Sew the lid or circle which has been cut out of the top
with a darning needle and heavy string. Place closely in a crock. Now
place in the preserving kettle
Three quarts of vinegar,
Two quarts of water,
One cup of salt,
Two ounces of celery seed,
Three ounces of mustard seed,
One-half cup of whole cloves,
One-quarter cup of whole allspice,
Two sticks of cinnamon,
Six blades of mace.
Bring to a boil and pour over the mangoes and let cool. Now add
three-quarters cup of salad oil and set in a cool place. Watch to
see that the pickle does not evaporate. The mangoes may be packed
in all-glass quart fruit jars and sealed, then processed for twenty
minutes in a hot water bath, after which they should be cooled and
stored in a dry, cool place.
NECK OF BEEF, POLISH STYLE
Select one pound of meat from the neck and wipe with a damp cloth.
Roll in flour and brown quickly in hot fat. Place in a saucepan and
add one-half cup of flour to the fat left in the frying pan. Brown
well and add one quart of water. Bring to the boiling point. Pour
over the meat and cook very slowly for one and three-quarters hours.
Season, add a pinch of caraway seed and serve with boiled noodles.
FRIED PIES
Place in a mixing bowl
Two cups of flour,
One teaspoon of salt,
Two teaspoons of baking powder.
Sift and then rub in five tablespoons of flour and work to a smooth
dough with one-half cup of ice-cold water. Roll out one-quarter inch
thick and spread with the mixture prepared for the pork pie. Brush the
edges with water and press them firmly together. Let stand for fifteen
minutes and then fry like crullers in hot fat.
YE OLDE-TYME PORK PIE
The English housewife usually uses individual pans or custard cups
for this pie. Line either custard cups or individual pie plates with
pastry made as follows: Place in a mixing bowl
Two cups of sifted flour,
One-half teaspoon of salt,
One level tablespoon of baking powder.
Sift to mix and then rub into the flour three-quarters cup of finely
chopped suet and mix to a dough with one-half cup of milk or water.
Roll one-quarter inch thick on floured pastry board and then line the
dishes and fill them with the following mixture. Place in a bowl
One pound of sausage meat,
Two cups of bread crumbs,
One-half cup of grated onions,
Four tablespoons of finely minced parsley,
Eight tablespoons of cream sauce or thick brown gravy.
Mix thoroughly and then divide into five individual pies. Cover with
the top crust and cut gashes in the top crust. Brush with milk or
water and bake in a slow oven for one hour.
MUSTARD SAUCE
One tablespoon of evaporated milk,
One-half teaspoon of white pepper,
One-half teaspoon of salt,
One-half teaspoon of sugar,
One teaspoon of mustard,
Two tablespoons of salad oil.
Blend well and then add
Two tablespoons of grated onion,
Two tablespoons of finely minced parsley,
and serve.
BRAISED ONIONS
Peel medium-sized onions and then parboil and drain. Now place one
tablespoon of shortening in a saucepan and roll the onions in flour
and brown lightly in fat. Cover closely and let cook very slowly
for twenty minutes, shaking the saucepan occasionally and add four
tablespoons of water.
ENGLISH PEPPERPOT
Wash and cleanse thoroughly two well-cracked calves' feet. Place in a
soup kettle and add a good-sized veal bone and
One bunch of potherbs,
Two large onions, cut fine,
One small carrot, cut in dice,
One small turnip, diced.
Add sufficient water to cover, usually about four quarts. Cook slowly
for four hours and then strain off the stock and chop the meat fine
from the feet, and also the meat which has been picked from the bones.
Add to the stock together with
One teaspoon of sweet marjoram,
One teaspoon of salt,
One-half teaspoon of pepper,
One-half teaspoon of thyme.
Add the dumplings made as follows: Place in a bowl
One and one-half cups of flour,
One teaspoon of salt,
One teaspoon of pepper,
One level tablespoon of baking powder,
Two tablespoons of grated onion,
One-half teaspoon of powdered thyme.
Mix thoroughly and then rub in two tablespoons of shortening and mix
to a dough with six tablespoons of milk. Form into balls and drop in
boiling stock. Cook for twenty minutes, then thicken slightly with
flour and serve.
CREAMED CODFISH
Soak the boneless fish overnight and then parboil for twenty minutes.
Or place one package of shredded codfish in a napkin and dip in hot
water and then squeeze dry. Place
One and one-half cups of milk,
in a saucepan and add
Six tablespoons of flour.
Stir to dissolve and then bring to a boil and cook for five minutes.
Add the prepared fish and
Two tablespoons of finely chopped parsley,
One teaspoon of paprika.
Heat and then serve on toast.
CHILI CON CARNE
Cut one pound stewing meat into inch pieces and place in a saucepan
two cups water. Cook slowly until tender, then add
One cup of baked beans,
Two onions, minced fine,
One cup of tomato,
One teaspoon of chili powder.
Bring to a boil and cook slowly for twenty minutes and then place in a
bowl
Four tablespoons of flour,
One teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of vinegar,
Five tablespoons of water.
Beat to dissolve and add to the chili con came. Cook for five minutes
and then serve.
FRIED FISH, ENGLISH STYLE
Cleanse the fish thoroughly, then wash well and drain. Roll in flour,
then season and fry in hot fat until golden brown. Serve with mustard
sauce.
CHOW-CHOW
Wash and cut into large pieces sufficient tomatoes to measure three
pints. Place in a china bowl and add
One pint of small onions,
and cover with
One cup of salt.
Let stand one-half day. Then drain and place in a preserving kettle
and add
One pint of cauliflower, parboiled,
One dozen green peppers, cut into pieces,
One-half dozen red peppers, cut into pieces,
One quart of string beans, cut in inch pieces and parboiled,
One quart of strong cider vinegar,
Three cups of water.
Bring to a boil and cook one-half hour. Now place in a bowl
One-half cup of flour,
One-quarter cup of mustard,
One tablespoon of paprika,
One teaspoon of turmeric,
One ounce of mustard seed,
One tablespoon of celery seed,
One cup of vinegar.
Mix thoroughly before adding to the chow and then stir to blend
thoroughly and cook for fifteen minutes. Fill into all-glass jars and
seal while hot.
QUINCES
The quince is the fruit of a tree of the apple and pear family, and
a true native of southern Europe and Asia. It is cultivated in all
temperate climates.
The ancient Greeks and Romans accredited the quince with many healing
powers. There is a legend of a beautiful Grecian maid who discovered
the true secret of making marmalade, and this was afterward served by
maids of Athens to their sweethearts after the conquests.
The name marmalade is from the Portuguese, which is marmelo.
The quince is a fruit that cannot be eaten in its raw state, but is
most delicious in jam, jelly marmalade and quince butter, and vies
with apple and guava as the best fruit for jelly making.
The large, smooth fruit is the first choice, and it must be carefully
handled as it bruises quickly; parts which are bruised very rapidly
discolor to a dark brown. To keep the quinces any length of time, wipe
them frequently with a dry cloth, and set on a wire tray so that there
may be a free circulation of air around the place, and place in a
cool, dry and well-ventilated room.
The seeds of the quince are rich in a mucilage-like matter, and they
form a jelly-like paste when soaked in water.
FANCY QUINCE MARMALADE
Prepare the quinces as for Roman quince marmalade and measure the
fruit. To four quarts of cooked quinces and juice add
One package of seedless raisins,
One medium-sized bottle of maraschino cherries, cut into tiny bits,
Two cups of finely chopped almonds or other nuts,
Two and one-half quarts of granulated sugar.
Place in the preserving kettle and bring to a boil. Cook slowly until
a thick marmalade and then fill into sterilized jars. Adjust the
rubber and lid and seal. Process in a hot water bath for fifteen
minutes and then store in a cool, dry place.
QUINCE JELLY
Wash the quinces and then cut in half, and remove the seeds and cores
and pare. Cut the pared quince in thin slices and then place in a bowl
and cover with cold water.
Place the parings and seeds of the quinces in a preserving kettle, and
cover with cold water. Bring to a boil and cook until the parings are
very soft. Mash frequently and turn into a jelly bag, and let drip.
Measure the quince juice or liquid and return it to the preserving
kettle. Bring to a boil and cook for ten minutes. Then add
three-quarters cup of sugar for each cup of juice. Stir to thoroughly
dissolve the sugar and then bring to a boil and cook for ten minutes.
Pour into sterilized glasses. Cool and cover with melted paraffin and
store in the usual manner for jellies.
Now place the quinces which were cut into thin slices and cover with
cold water in the preserving kettle, covering the sliced quinces with
water two inches above the fruit in the kettle. Bring to a boil and
then cook slowly until the sliced quinces are soft. Drain off the
juice and then measure the cooked fruit. Return to the kettle and add
One quart of sugar,
One cup of water
to every three quarts of cooked sliced quinces. Place on stove and
cook slowly until a very thick jam. Fill in sterilized jars and adjust
the rubber and lid and seal. Process in hot water bath for fifteen
minutes and then cool and store.
Use the liquid strained from the cooked quinces for jelly, following
the rule for quince jelly.
ROMAN QUINCE MARMALADE