preserving kettle and cover with cold water. Place on the stove
and cook until tender. Now place the parings, cores and seeds in a
separate kettle and cover with cold water. Bring to a boil and cook
slowly until the pulp is very soft. Strain and add this liquid to the
quinces which are cooking. Cook the quinces until very soft. Then mash
through a fine sieve.
Now measure this crushed pulp and juice and return to the preserving
kettle. Bring to a boil and cook for fifteen minutes, and add
two-thirds quart of sugar for every quart of the prepared quince pulp.
Stir the sugar until it dissolves and then bring to a boil, and cook
slowly until the mixture is a thick jam. Pour into sterilized glasses
or bowls and cool. Cover with melted paraffin.
This Roman quince marmalade was accredited with the power to heal
coughs and colds.
QUINCE CHIPS
Wash and pare one dozen quinces, and then cut into quarters and remove
the cores. Now cut into thin slices and place in a preserving kettle,
and cover with cold water. Cook until tender and then cover the
parings, cores and seeds with cold water, and cook until very soft.
Strain off the liquid and return this liquid to the preserving kettle
and boil to reduce to two cups; then add four pounds of sugar. Stir
to thoroughly dissolve the sugar and then boil until it forms a
thread when tested from the prongs of a fork. Now add the well-drained
quinces that have been cooked until they are tender, and let the
mixture simmer for two hours.
Remove the kettle and set aside overnight. The next morning reheat the
quinces and let boil for two hours.
Set aside for twenty-four hours and repeat for three days. Turn into a
sieve or put through a colander to drain. When well drained and nearly
dry, separate each piece of quince and roll in granulated sugar. Let
dry in a warm room and then pack into boxes lined with wax paper.
Place wax paper between the layers. The liquor drained from the
quinces may be placed in glasses and stored for quince jelly. This
delicious Greek confection was served at banquets and on all gala
occasions.
BEEF CROQUETTES
One and one-half cups of finely cooked beef,
One cup of very thick cream sauce,
One teaspoon of salt,
One teaspoon of paprika,
One teaspoon of Worcestershire sauce,
One-quarter teaspoon of mustard,
Two tablespoons of grated onion.
Mix thoroughly and then form into croquettes and roll lightly in
flour. Dip in beaten egg and then in fine crumbs, and fry until golden
brown in hot fat.
SPANISH STEAK
Have the butcher cut two pounds from either the round or the chuck
steak and then wipe with a damp cloth. Now pat well with flour and
lay on a baking dish. Place in a hot oven and baste every ten minutes,
using about one cup of boiling water. Cook for twenty minutes and then
add
One cup of sliced onions,
One cup of well-drained tomatoes.
Return to the oven and bake for fifteen minutes and then remove and
season with salt and paprika and four tablespoons of grated cheese.
Return to the oven for five minutes.
JUST A PIG'S HEAD AND SET OF FEET
Have the butcher split the head and then cleanse, removing the brain
and tongue. Discard the eyes. Then wash in plenty of cold water
and cleanse thoroughly. Place the head, feet and tongue in a large
preserving kettle and cover with cold water and add
One and one-half cups of sliced onions,
Two carrots, cut in dice,
One and one-half cups of dried celery leaves,
One-half ounce of celery seed,
One-half ounce of mustard seed,
One tablespoon of thyme,
One tablespoon of sage,
One tablespoon of sweet marjoram,
One dozen whole allspice,
One bunch of potherbs.
Bring to a boil and skim frequently and cook until the meat on the
head and feet is tender. Remove the head, feet and tongue and boil the
liquid for ten minutes to reduce. Strain and then measure. To two and
one-half quarts of this stock add
One tablespoon of black pepper,
Three tablespoons of salt,
Two cups of oatmeal,
Three cups of cornmeal,
One cup of whole-wheat flour,
and then meat, chopped fine from the set of pig's feet. Cook slowly,
stirring frequently. Cook until very thick, like mush, on the back
part of the range, and then rinse a square loaf-shaped pan with cold
water. Pour in the scrapple and then place the balance of the stock,
three pints, in a preserving kettle and add one cup of vinegar.
Bring to a boil and cook for fifteen minutes to reduce. Add the meat,
removed from the head and cut into neat pieces. Rinse a loaf-shaped
pan with cold water, and then pour in the mince. Set in a cool place
to mould.
The scrapple may be formed into croquettes and dipped in flour and
fried until golden brown, or it may be cut into thin slices and fried
in the usual manner. Cut the head cheese in slices and serve with
mustard sauce.
Cook the brains for breakfast or luncheon.
CANDY
TO MELT CHOCOLATE FOR DIPPING
Either the plain or sweet chocolate may be used for dipping. To
prevent streaking or turning gray, the chocolate must be melted at
a low temperature, so fill the lower part of the double boiler with
boiling water. Place the top compartment in position, then add the
chocolate which has been cut fine. Add one tablespoon of salad oil to
each half-pound. Stir frequently until the chocolate melts and then
dip in the fondant centres, nuts or pieces of candied fruit. Place to
dry on a board which has been covered with oil cloth.
GINGER CRYSTALS
Soak three level tablespoons of gelatine in one-half cup of cold water
for one hour. Then place in a saucepan that is free from grease
Two cups of sugar,
One cup of water.
Bring to a boil and cook for five minutes, then add the prepared
gelatine. Stir to dissolve thoroughly, then bring to a boil again and
cook for twelve minutes. Remove from the fire and add
One tablespoon of lemon juice,
Two-thirds cup of crystallized ginger, cut in tiny bits.
Rinse an oblong pan with cold water and drain well. Turn in the cooked
mixture and set in a cool place for twelve hours to become firm. Then
loosen from the pan and remove. Turn on the table and cut into blocks.
Roll in granulated sugar and let stand to crystallize.
BON-BONS
The first thing to do is to prepare the fondant, which is easily
done if you own a candy thermometer. Just place in a saucepan that is
absolutely free from grease
Two cups of granulated sugar,
One-fourth cup of white corn syrup,
One-half cup of boiling water,
One-half teaspoon of cream of tartar.
Adjust candy thermometer to side of saucepan.
Set in a warm place for a few minutes to melt the sugar and then stir
well. Wipe the sides of the saucepan with a damp cloth to remove the
sugar crystals. Place the saucepan on the stove and bring to a boil.
Cook until it reaches 240 degrees on the candy thermometer. Remove
from the stove. Pour on well oiled meat platter and let cool. When
cool, work to a creamy mass and then knead like bread dough. Place in
a bowl and let stand for one day to ripen in a cool place. Cover bowl
with a cloth that has been wrung very dry from hot water. This
fondant may be used between halves of English walnuts, as centres for
chocolates or to cover almonds or pieces of fruit. It can also be used
for dipping and making bon-bons.
SUGARLESS CANDY
This fruit paste is the invention of an old Italian fruit merchant
who specialized years ago in crystallized fruits. Put through the food
chopper
One-quarter pound of cocoanut,
One-half pound of seedless raisins,
One-half pound dates, figs,
One pound shelled nuts, add two tablespoons syrup, form in balls
and oblongs.
TO USE FONDANT FOR DIPPING
Place one-half of the fondant in the top part of a double boiler and
fill the lower part with boiling water. Add about one tablespoon of
boiling water to the fondant and stir continually to reduce to a
thick cream. Dip in the pieces of nut, candied fruit or balls of
plain-flavored fondant. Let dry on waxed paper or oil cloth covered
board.
When the fondant becomes too dry for further dipping, scrape from
the pan, using a wooden spoon and form into balls. Dip them in melted
chocolate.
One-half pound of shelled peanuts,
One-half pound of prunes,
One-half pound of apricots,
One-half pound of citron.
Mix and form into balls or cylinders. Roll in finely chopped cocoanut
or finely chopped nuts; or line a tin box, such as the sugar wafers
come in, with wax paper, and then fill with the fruit mixture. Press
hard to make it firm and let stand for four hours. Remove from the box
and cut in half-inch slices.
A box packed with an assortment of these delicious homemade candies
will make a very desirable present.
CHRISTMAS DINNER
A SELECTION OF MENUS FOR FAMILY OF TEN PERSONS
No. 1
Celery Radishes
Oyster Cocktail
Fillets of Codfish Tartare Sauce
Potato Balls Parsley Butter
Pickled Cucumbers Chow-chow
Roast Turkey, New England Filling
Brown Gravy Cranberry Jelly
Lettuce Canadian Dressing
Plum Pudding Vanilla Sauce
Coffee
Nuts Raisins
No. 2
FOR FAMILY OF SIX
Home-made Piccalilli Water-cress
Clear Tomato Soup
Grilled Oysters
Pan Broiled Chicken Bacon Garnish
Brown Gravy Currant Jelly
Sweet Potato Pone String Beans
Lettuce Russian Dressing
Mince Pie Coffee
Nuts Raisins
No. 3
FOR FAMILY OF FOUR
Grape-fruit Cocktail
Celery
Fried Smelts Tartare Sauce
Cole Slaw
Baked Guinea Hen Brown Gravy
Spiced Preserve
Baked White Potatoes
Creamed Onions
Lettuce Sour Cream Dressing
Pumpkin Pie Coffee
Nuts Raisins
No. 4
FOR JUST US TWO
Grape-fruit Maraschino
Panned Oysters
Fillet of Halibut Creole Sauce
Broiled Squab Bacon Garnish
Currant Jelly
Browned Sweet Potatoes
Mashed Turnips
Lettuce Mayonnaise Dressing
Individual Mince Tarts Coffee
Nuts Raisins
The marketing list will be as follows for Menu No. 1:
One bunch of celery containing six stalks. (It will be real
economy to purchase the well-bleached celery, as this has
less waste.)
Two bunches of radishes,
Fifty small oysters for the cocktails,
One and one-half pounds of sliced cod,
One-quarter peck of white potatoes,
One-quarter peck of onions,
Fifteen pound turkey,
One bunch of parsley,
One pound of cranberries,
One-half peck of sweet potatoes,
Two large cauliflower,
One large head of lettuce,
Home-made pickled cucumber and chowchow,
Home-made plum pudding,
One-half pound of almonds,
One and one-half pounds of layer raisins.
FILLET OF CODFISH, TARTARE SAUCE
Divide slices into neat fillets and season and roll in flour. Dip in
beaten egg and then roll in fine crumbs. Fry until golden brown in hot
fat.
TARTARE SAUCE
Use eggless mayonnaise as a base for this sauce. Place in a soup plate
Three tablespoons of evaporated milk,
One teaspoon of mustard,
One teaspoon of paprika,
One-quarter teaspoon of white pepper.
Mix and then beat one cup of salad oil and then add
One-half cup of finely chopped parsley,
Three onions, grated,
One large sour pickle, chopped fine,
One tablespoon of vinegar,
One teaspoon of salt.
Mix well and then serve cold.
In preparing the potato balls, use the left-over portion after making
the balls into mashed potatoes. Cook the balls in boiling water,
usually about ten minutes. Drain and then cover with a cloth to make
mealy. Then roll in melted butter and sprinkle with finely chopped
parsley.
CANDIED SWEET POTATOES
Cook the potatoes in their skins and then cool and remove the skins.
Now place in heavy iron frying pan
One and one-half cups of syrup,
One-half teaspoon of cinnamon,
One-half teaspoon of nutmeg.
Bring to a boil and cook for five minutes. Add the sweet potatoes and
baste continually with the syrup, allowing them to simmer slowly for
twenty minutes. Do not cut or slice the potatoes.
PREPARING THE TURKEY
Select a full plump bird rather than a large lean one. Remove all
pin-feathers and then singe and draw. Remove the neck and wash well in
plenty of warm water. Prepare the following filling:
NEW ENGLAND FILLING
Put the coarse outside branches of the celery through the food chopper
and add
One quart of onions,
One-half bunch of parsley,
One and one-quarter pounds of stale bread.
Turn into a bowl and add
One level tablespoon of salt,
One level teaspoon of pepper,
One and one-half teaspoons of poultry seasoning,
One-half cup of melted shortening.
Mix thoroughly and then fill into the bird. Sew the opening with a
darning needle and a stout string. Place part of the filling in the
front of the breast bone, then draw the flap of skin over to the back
and fasten. Now rub the bird well with shortening and pat one cup of
flour over the breast, wings, thighs and legs. Place in large roasting
pan and place in a hot oven. Let the turkey brown slightly, then turn
the breast down, reducing the heat to moderate and commence to baste
with prepared mixture. Baste every ten minutes, allowing the turkey
one-half hour to heat and twenty minutes to the pound or about three
and one-half hours.
LUM GUM GUE
Spread saltine crackers thickly with marshmallow whip. Now spread with
jelly and top off with more marshmallow. Cover with finely chopped
nuts. Place in hot oven to brown slightly.
CENTURY CHEESE SANDWICHES
One-half cup of cottage cheese,
Two pimentoes, chopped fine,
One onion, grated,
One-half cup of finely chopped parsley,
Four tablespoons of mayonnaise dressing,
One teaspoon of salt,
One teaspoon of paprika.
Mix and spread on thin slices of buttered bread. Place a crisp leaf
of lettuce between bread crumbs. Cut diagonally across the sandwich,
forming into triangles. Place a slice of pickle on top and serve.
FRUIT SANDWICHES
Chop fine
One-half cup of seeded raisins,
One-half cup of figs, stones prunes or apricots,
One tablespoon of syrup,
One tablespoon of lemon juice.
Mix to blend thoroughly, then spread upon the butter-thin crackers.
Cover with a second cracker and serve.
LACE COOKIES
Place in a mixing bowl
One cup of syrup,
Four tablespoons of shortening,
One egg,
Three and one-half cups of oatmeal,
Three-quarters cup of flour,
One level tablespoon of baking powder,
One teaspoon of vanilla.
Beat just enough to mix, then form into round balls and set three
inches apart on well-greased baking sheet. Bake for fifteen minutes in
moderate oven. Place one-half teaspoon of marshmallow on each cookie.
GRANDMOTHER'S FRUIT CAKE
Place in a mixing bowl
One cup of sugar,
One cup of syrup,
Three-quarters cup of shortening,
Two eggs.
Cream until light and then add
Three tablespoons of cocoa,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of cloves,
Three-quarters cup of black coffee,
Four cups of sifted flour,
Three tablespoons of baking powder,
Two cups of seeded raisins,
One cup of finely chopped nuts,
One-half cup of finely chopped citron,
One-half cup of finely dried apricots,
One-half cup of finely chopped stoned prunes.
Mix thoroughly, then grease the pan and line with three thicknesses of
paper. Grease and flour the paper. Pour in the cake mixture and make
smooth on top. Bake one and one-quarter hours in a slow oven. Set the
baking pan in another one and add one cup of boiling water to the pan
in which the cake pan is set.
This amount will make four and one-half pounds of cake, and it may be
divided into two pans if so desired.
When the cake is cool, remove from the paper and spread with a good
jam or preserve. Set in an air-tight can to blend. When ready to use,
wipe the cake with a damp cloth and spread with chocolate or white
icing.
MORAVIAN FRUIT CAKE
Place in a mixing bowl
Three-quarters cup of syrup,
One-half cup of sugar,
One-half cup of shortening,
Two tablespoons of cocoa,
Two teaspoons of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of ginger,
One-half teaspoon of cloves,
Three cups of flour,
Two level tablespoons of baking powder,
Three-quarters cup of milk,
One egg.
Beat to mix and then add
One and one-half cups of seeded raisins,
One cup of dried apples, chopped fine,
One cup of finely chopped nuts,
One-half cup of finely chopped citron.
Mix in the fruit thoroughly, then grease the pan and line with paper.
Grease and flour the paper. Turn in the cake mixture and bake in a
slow oven for one hour.
A SMALL FRUIT CAKE
Place in a mixing bowl
One-half cup of seeded raisins,
One-half cup of finely chopped nuts,
One-half cup of finely chopped citron,
One-half cup of finely chopped apricots,
One cup of syrup,
One-half cup of brown sugar,
One-half cup of shortening,
One-half cup of cold coffee,
One egg,
Two and one-half cups of flour,
Two tablespoons of baking powder.
Mix thoroughly and bake like a Moravian fruit cake.
A WAR CAKE OF 1865
Place in a mixing bowl
One and one-half cups of molasses,
One cup of shortening,
One cup of quince or peach preserves,
One cup of finely chopped nuts,
Three-quarters cup of finely chopped candied orange peel,
One-half cup of finely chopped candied lemon peel,
Three cups of seeded raisins,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of cloves,
Five cups of sifted flour,
Three level tablespoons of baking powder,
One egg,
One and one-half cups of thin apple sauce.
Mix thoroughly and then grease the pan and line with paper. Grease and
flour the paper, turn in the mixture and bake one and one-half hours
in a slow oven.
TOM-TIDDLE GINGERBREAD
Place in a mixing bowl
One cup of molasses,
One-half cup of brown sugar,
One-half cup of shortening,
One tablespoon of cinnamon,
One teaspoon of ginger,
One teaspoon of allspice.
Mix and then add
One cup of cold coffee,
Four cups of sifted flour,
Three level tablespoons of baking powder.
Beat to mix. Pour into greased and floured baking pan, cover with
prepared crumbs and bake in a moderate oven for forty minutes.
TOASTED CHEESE SANDWICHES
Cut bread into strips the width of a finger. Toast them, place a thin
slice of cheese on the toast and toast again. Dust with paprika.
DELMONTE DRESSING
Place in a mixing bowl
Four finely chopped pimentoes,
One grated onion,
Four tablespoons of finely chopped parsley,
Seven tablespoons of salad oil,
Three tablespoons of vinegar or lemon juice,
One teaspoon of sugar,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of catsup.
Mix and then serve.
Leisurely preparation of the Christmas dinner makes for its success.
Each family is an authority in itself as to the choice of the piece
de resistance. Turkey, duck, goose, chicken, guinea hen, suckling pig,
shoulder of fresh pork and the baked ham afford a splendid variety.
SUGGESTIVE MENUS
No. 1
Clear Tomato Soup
Celery
Roast Turkey Filling
Brown Gravy Cranberry Jelly
Mashed White Potatoes
Creamed Onions Coleslaw
Mince Pie Coffee
No. 2
Home-made Pickles
Celery Soup Radishes
Roast Goose Potato Filling
Roast Apples Currant Jelly
Sweet Potato Pone Cauliflower
Celery and Cabbage Salad
Cranberry Pie Coffee
No. 3
Olives
Celery Pea Soup
Baked Fresh Country Shoulder of Pork
Brown Gravy Apple Sauce
Candied Sweet Potatoes Spinach
Lettuce French Dressing
Pumpkin Pie
Coffee
No. 4
Chow-chow
Celery Water-cress
Oysters on Half Shell
Champagne Style Sauce
Baked Ham Currant Jelly
Browned Sweet and White Potatoes
Spiced Cucumber Rings
Corn Peas
Lettuce Cranberry Roll
Coffee
ROAST GOOSE
Select a plump bird and remove the pin-feathers. Singe and draw, then
wash well in warm water, using a vegetable brush to scrub the skin.
Plunge into cold water. Now place the goose in a preserving kettle and
add
One fagot of soup herbs,
Two onions.
Sufficient boiling water to cover. Bring to a boil and cook for
three-quarters of an hour. Remove and let cool. Place one-half cup of
shortening in a large frying pan and add
One and one-half cups of finely chopped onions.
Cook until soft and add
Two cups of mashed potatoes,
One cup of fine bread crumbs,
One-half cup of finely chopped parsley,
One-half cup of finely chopped celery leaves,
One-half cup of finely chopped pimentoes,
The meat picked from the neck and giblets, chopped fine, also
One teaspoon of thyme,
Three-quarters teaspoon of sweet marjoram,
One-quarter teaspoon of sage,
One-half teaspoon of poultry seasoning.
Cook slowly, turning frequently for one-half hour. Cool and then
fill the goose. Sew the opening with darning needle and stout string.
Fasten the flap and neck, then rub the bird well with plenty of
shortening. Dust thickly with flour. Place in a roasting pan in hot
oven for twenty minutes, then commence to baste, using boiling water.
Reduce the heat to moderate, turn the goose breast down and cook for
two and one-half hours. About one-half hour before removing from the
oven, turn the bird on its back and let the breast brown nicely. Lift
to a warm plate and garnish with roast or baked apples.
To make the gravy, drain nearly all the fat from the pan, add
sufficient boiling water and cook for a few minutes.
PEA SOUP
Soak one cup of dried peas in one quart of warm water overnight. In
the morning, wash and drain, then mince four ounces of salt pork fine.
Place in a saucepan and add
One and one-half cups of sliced onions.
Cook slowly until soft, but not brown, then add the peas and
Five pints of cold water,
One bunch of soup herbs,
One-half teaspoon of poultry seasoning.
Add well-cracked bones from the shoulder. Bring to a boil and cook
slowly for three and one-half hours. Cool, then put through a coarse
sieve into a bowl and set aside until needed. To serve: Reheat and add
two tablespoons of finely chopped parsley. If too thick, reduce with a
little boiling water.
FRESH COUNTRY SHOULDER OF PORK
Select a plump shoulder of pork, weighing about seven and one-half
pounds. Have the butcher bone and roll the shoulder. Now put the
coarse branches and sufficient green tops of celery through the food
chopper to measure one cup. Place in a bowl and add
One cup of finely chopped onion,
One-half teaspoon of sage,
One teaspoon of poultry seasoning,
One teaspoon of salt,
One-half teaspoon of pepper.
Mix well and then pack into the shoulder. Wipe shoulder, rub well with
shortening, and pat in one cup of flour. Place in a roasting pan and
place in a hot oven. Let brown for thirty minutes. Reduce the even
heat to moderate and commence to baste, using boiling water, and baste
every fifteen minutes. Cook for three and one-quarter hours. Turn
frequently and when ready to serve, lift to a warm platter and garnish
with parsley. Drain the excess fat from the pan and add the required
amount of boiling water to make the gravy.
HUNGARIAN GOULASH
Cut one pound of lean stewing beef in pieces and place in a saucepan
and cover with boiling water. Cook slowly until tender and then add
One-half cup of onions,
One carrot, diced,
One fagot of soup herbs.
When the meat is tender, season with
One teaspoon of salt,
One and one-half teaspoons of paprika.
Thicken the gravy with browned flour and then add one-half cup of sour
cream. Garnish with finely chopped parsley.
MENUS FOR SIX PERSONS FOR CHRISTMAS DAY
BREAKFAST 9 A.M.
Grape-fruit
Cereal and Cream
Broiled Mackerel Parsley Butter
Lyonnaise Potatoes Hot Rolls
Coffee
CHRISTMAS DINNER 4 P.M.
Clear Tomato Soup
Celery Cole Slaw
Tuna Fish à la Newburg
Potato Balls Sliced Cucumbers
Roast Turkey
Game Filling Brown Gravy
Cranberry Sauce
Candied Sweet Potatoes
Spinach Corn
Lettuce Russian Dressing
Individual Plum Puddings Coffee
OR
BREAKFAST 9 A.M.
Sliced Oranges
Cereal and Cream
Broiled Ham Parsley Butter
Poached Eggs
Grilled Potatoes Corn Muffins
Coffee
DINNER
4 P.M.
Celery Pickles Olives
Sardine Canape
Bouillon
Miniature Codfish Balls Tomato Sauce
Parsley Potato Balls Cucumbers
Baked Sugar-Cured Ham
Currant Jelly Champagne Style Sauce
Paprika Potatoes Peas
Asparagus Salad
Delmonte Dressing
Individual Hot Mince Tarts Coffee
Almost any choice of meat may replace the turkey or ham. Chicken
guinea hen, duck, geese, squabs or baby pig and any one of these will
blend very nicely and balance the meal.
For six persons prepare the grapefruit early the evening before and
then set in the ice box until needed. Use a prepared breakfast cereal,
such as corn flakes, etc. This eliminates cooking the cereal.
BROILED MACKEREL