sweet milk thickened with three tablespoonfuls of flour made free from
lumps, a full tablespoonful of butter, four eggs, and pepper and salt
to taste. Butter an earthen baking dish and pour into it this mixture.
Bake one and one-half hours. This is to be served as a vegetable, though
with the addition of sugar and a rich sauce it can be used as a dessert.
CORN SOUP.
Take three ears of corn, remove the corn from the cob and boil the cobs
in three pints of soup stock or water very slowly one half hour. Remove
the cobs, put in the corn and boil twenty minutes, then rub the corn
through a sieve and add salt and pepper to taste. Boil up again and stir
into the soup a tablespoonful of flour and butter mixed. When it
thickens add one cupful of boiling milk. Let this new mixture come to a
boil, add one well beaten egg and serve.
CORN VINEGAR.
Add to one gallon of rain water one pint of brown sugar or molasses and
one pint of corn off the cob. Put into a jar, cover with a cloth, set in
the sun, and in three weeks you will have good vinegar. Most people
prefer it to cider vinegar.
CORN SALAD.
Corn salad makes a most refreshing salad in winter and spring as a
substitute for lettuce. Serve with French dressing. It is also used as
greens and is cooked like spinach.
CRESS.
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Water cress has a pleasant and highly pungent flavor that makes it
valuable as a salad or garniture. Tear water cress apart with the
fingers and put them loosely in a bowl to clean; use cold water; break
off the roots, do not use a knife; dress with salt, vinegar, and a
little powdered sugar. Some send them to the table without any dressing
and eat them with a little salt.
CUCUMBER AND CRESS SALAD.
Pare two cucumbers and cut them into quarters, lengthwise, then into
half-inch pieces. Pick over, wash and drain a pint of fresh cress, and
dry in a cloth. Add the cucumbers; mix and turn into the salad-bowl and
pour over a French dressing, made by mixing together four tablespoonfuls
of olive oil, one-quarter of a teaspoonful of salt, and the same of
white pepper, then dropping in, while stirring quickly, one
tablespoonful of tarragon or plain vinegar, or lemon juice.
CHICAGO RECORD.
WATER CRESS SOUP.
Look over carefully one large bunch of water cress and chop it fine.
Melt one large tablespoonful of butter in a granite stew-pan, add the
cress and one teaspoonful of lemon juice. Cook about ten minutes, until
the cress is tender. Do not let it burn. Add one egg, well beaten, with
one heaping teaspoonful of flour, also one saltspoonful of salt and two
dashes of pepper. Then pour in three pints of well-flavored soup stock.
Let boil five minutes longer and serve with croutons.
CHICAGO RECORD.
WATERCRESS AND WALNUT SALAD.
Crack fifty walnuts and remove the meats as nearly as possible in
unbroken halves. Squeeze over them the juice of two large lemons, or
three small ones, and leave them for several hours, or a day if
convenient. Just before dinner pick over in a cool place one quart of
watercress, wash it carefully and drain on a napkin. At the last moment
drench the cress with French dressing, spread the nuts over it, give
them a generous sprinkling of the dressing and serve.
CHICAGO RECORD.
BOILED CUCUMBERS.
Peel the cucumbers unless very young and tender, put into boiling salted
water, and when boiled throw them into cold water to firm them. When
ready for use, heat them in butter quickly without frying them, season
with salt and pepper, pour over any good sauce and serve. Ripe cucumbers
can be treated quite similarly unless the seeds are tough, if they are,
mash the cucumbers through a sieve and serve with butter, pepper and
salt.
CUCUMBER CATSUP.
Take twelve large, full-grown cucumbers and four onions. Peel the
cucumbers and take the skin off the onions; grate them, and let the pulp
drain through a sieve for several hours, then season highly with salt
and pepper, and add good cider vinegar until the pickle tastes strongly
of it, and it rises a little to the top. Put it in jars or wide-mouthed
bottles, and cork or seal them so as to be airtight. The pickle tastes
more like the fresh cucumber than anything else, and will pay for the
making.
FRIED CUCUMBER.
Boil a good-sized cucumber till nearly soft in milk and water flavored
slightly with onion. Remove and drain dry, cut it up into slices when
cold and brush each slice, which should be about a third of an inch
thick, with egg, and dip in bread crumbs or make a batter and dip each
slice in this, after which fry in butter till amber brown. To be served
in the center of a hot dish with mashed potatoes round.
CUCUMBER MANGOES. (See Mangoes.)
CUCUMBER A LA POULETTE.
Pare and cut in slices three good-sized cucumbers; cover with water and
let soak for half an hour, then drain and dry on a cloth. Put in a
saucepan with two tablespoonfuls of butter and fry over a moderate fire
without browning for five minutes. Add one scant tablespoonful of flour,
and, when well mixed, one and one-half cupfuls of chicken or veal broth.
Simmer gently for twenty minutes, season with a small teaspoonful of
salt, a saltspoonful of pepper and half a teaspoonful of sugar; draw the
pan to one side, add the beaten yolks of two eggs and one tablespoonful
of finely chopped parsley. Take from the fire as soon as thickened,
being careful not to allow the sauce to boil again.
MARION C. WILSON.
CUCUMBER SALAD.
Peel the cucumbers, slice as thin as possible, cover with salt, let
stand one hour covered, then put in colander and let cold water run over
them until all the salt is off. Make a bed of cress or lettuce leaves
and pour over French dressing; or prepare as above, pour over vinegar,
give a little dash of cayenne pepper and add sour cream. Cucumbers
sliced very thin with a mayonnaise dressing make a very excellent
sandwich filling.
CUCUMBER SALAD CUPS.
Choose medium sized cucumbers, pare carefully and cut off the two ends,
cut them in halves lengthwise, take out the seeds and put the cucumbers
into ice water for two hours. When ready for use wipe the cucumbers dry,
set them on a bed of lettuce leaves, asparagus leaves, cress, parsley or
any other pretty garniture, and fill the shells with lobster, salmon or
shrimp salad, asparagus, potato or vegetable salad, mix with mayonnaise
before stuffing and put a little more on top afterwards.
STUFFED CUCUMBERS.
Choose medium sized cucumbers, pare, cut off one or both ends, extract
the seeds, boil from three to five minutes, drain and throw into cold
water to firm, drain again and fill the insides with chicken or veal
forcemeat; line a pan with thin slices of pork, on which set the
cucumbers, season with salt and pepper and a pinch of marjoram and
summer savory, baste with melted butter, or gravy, chicken gravy is the
best, cover with a buttered paper and let bake. Or stuff with a sausage
forcemeat, make a bed for the cucumbers of chopped vegetables and
moisten with stock or water; or fill with a tomato stuffing as for
stuffed tomatoes, baste often with butter, or a nice gravy, put over a
buttered paper and bake until done, in about fifteen or twenty minutes.
The Chicago Record gave the following recipe for cucumbers stuffed with
rice:--Pare thinly five five-inch cucumbers. Cut off one end and remove
the pulp, leaving a thick solid case, with one thick end. Season one cup
of hot boiled rice, salted in cooking, with a tablespoonful of butter, a
"pinch" each of marjoram and summer savory, saltspoonful of grated
nutmeg, four shakes of cayenne and a tablespoonful of lemon juice. Fill
the cucumbers with this mixture; replace the end, fastening it with
small skewers; place in a pan of boiling water, salted, in which are two
bay leaves and a clove of garlic, and boil for ten minutes or until
tender. Drain and serve covered with a cream sauce.
DANDELIONS.
Use the dandelions in the early spring when they are young and tender.
They take the place of spinach and are treated the same. (See Spinach.)
Dandelions may be used as a salad with a French dressing.
EGG PLANT CROQUETTES.
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Peel, slice and boil until tender, mash and season with pepper and salt;
roll crackers or dry bread, and stir into it until very thick. Make into
croquettes or patties; fry in hot lard or with a piece of salt pork.
ESCALLOPED EGG PLANT.
1 egg plant, 2 tablespoonfuls butter, one teaspoonful salt, 1/3
teaspoonful pepper, 1 egg, 4 tablespoonfuls grated cheese, 1
tablespoonful Worcestershire sauce, 3 tablespoonfuls bread crumbs.
One good sized perfect egg plant. Let stand in cold water one hour. Do
not remove skin, but put the egg plant whole in a deep kettle of boiling
water, cover, and cook thirty minutes, or until tender. Be careful not
to break the skin while cooking. Drain on large platter and cool. Cut in
half and turn cut surfaces to platter while removing skin with knife and
fork. Egg plant discolors readily, also stains easily; so, keep covered
from the air when not preparing it. Use silver knife and fork for
chopping; porcelain frying pan for seasoning process and an earthen dish
for baking if you desire best results. Chop the plant moderately fine,
season with salt and pepper and simmer in two tablespoonfuls of butter
over a slow fire for ten minutes, keeping it closely covered. Add one
tablespoonful of Worcestershire Sauce after taking from the fire, and
divide the mixture into two equal portions. Put the first half into a
hot buttered baking dish; sprinkle over it one half of the grated cheese
and one tablespoonful of bread crumbs. Stir one well beaten egg into the
second portion; add to the first, cover with remainder of cheese and
finish with two tablespoonfuls of bread crumbs. Bake in moderately hot
oven for twenty minutes. Cover the dish for first five minutes, or until
the bread crumbs shall have lightly browned. Serve hot as an entree,
with or without tomato sauce, according to taste.
ALICE CAREY WATERMAN.
FRIED EGG PLANT.
Select a plant not too large or old. Cut in slices one fourth of an inch
thick, and lay in weak salt water over night. In the morning remove the
purple rind and wipe dry, dip in beaten egg, then in fine bread crumbs
or cracker dust; fry on the griddle or in a spider in hot butter and
drippings until a nice brown. It must cook rather slowly until
thoroughly soft, otherwise it is unpalatable.
MRS. MALLORY.
They can be more daintily fried if they are steamed first, in which case
the slices should be cut one inch thick and should lie in salt and water
two hours before frying. Crumbs sifted through a coarse sieve are an
improvement.
STUFFED EGG PLANT
Choose four rather small egg plants and cut in halves; with a spoon
scoop out a part of the flesh from each half, leaving a thin layer
adhering to the skin. Salt the shells and drain; chop the flesh. Mince
two or three onions, brown with a little butter, mix with the flesh of
the egg plant, and cook away the moisture; add some chopped mushrooms,
parsley and lastly an equal quantity of bread crumbs. Season with salt
and pepper, remove from the fire and thicken with yolks of eggs. Now
fill the shells, dust with bread crumbs, put in a baking-pan and
sprinkle with olive oil, or bits of butter and bake.
FRENCH RECIPE.
ENDIVE SALAD.
Endive is wholesome and delicate. If the curled endive be prepared, use
only the yellow leaves, removing the thick stalks and cutting the small
ones into thin pieces; the smooth endive stalk as well must be cut fine.
It may be mixed with oil, vinegar, salt and pepper, and a potato mashed
fine, or with sour cream mixed with oil, vinegar and salt. When mixed
with the last dressing it is usually served with hot potatoes. Endive
may also be used as spinach. (See Spinach Recipes.)
A FLOWER SALAD.
The most beautiful salad ever imagined is rarely seen upon our tables,
although the principal material for its concoction may be grown in the
tiniest yard. Any one who has tried growing nasturtiums must admit that
they almost take care of themselves, and if the ground is enriched but a
little their growth and yield of blossom is astonishingly abundant. It
is these same beautiful blossoms that are used in salad, and, as if
nature had surmised that their beauty should serve the very practical
end of supplying the salad bowl, the more one plucks these growing
flowers, the greater number will a small plant yield. The pleasant,
pungent flavor of these blossoms would recommend them, aside from their
beauty, and when they are shaken out of ice-cold water with some bits of
heart lettuce, they, too, become crisp in their way. One of the
prettiest ways of arranging a nasturtium salad is to partly fill the
bowl with the center of a head of lettuce pulled apart and the blossoms
plentifully scattered throughout. Prof. Blot, that prince of
saladmakers, recommends the use of the blossoms and petals (not the
leaves) of roses, pinks, sage, lady's slipper, marshmallow and
periwinkle, as well as the nasturtium, for decorating the ordinary
lettuce salad, and reminds his readers that roses and pinks may be had
at all seasons of the year. In summer the lovely pink marshmallow is to
be found wild in the country places near salt water; so abundant are
these flowers in the marshes (hence the name) and so large are the
petals that there need be no fear of robbing the flower vases to fill
the salad bowl. These salads should be dressed at the table by the
mistress, as, of course, a little wilting is sure to follow if the
seasoning has been applied for any length of time. A French dressing is
the best, although a mayonnaise may be used if preferred. Opinions
differ greatly as regards the proportions of the former, but to quote
Blot again, the proper ones are two of oil to one of vinegar, pepper and
salt to taste. If the eye is not trained to measure pepper and salt and
the hostess is timid about dressing a salad, let her have measured in a
pretty cut-glass sprinkler a teaspoon of salt and half of pepper mixed,
for every two of oil. For a small salad the two of oil and one of
vinegar will be sufficient; measure the saltspoon even full of oil,
sprinkle this over the salad, then half the salt and pepper; toss all
lightly with the spoon and fork, then add the other spoonful of oil, the
vinegar and the remainder of the salt and pepper; toss well and serve.
How simple, and yet there are women who never have done the graceful
thing of dressing lettuce at the table.
REBECCA UNDERWOOD.
Potatoes and tomatoes in alternate layers may take the place of lettuce.
Just before serving toss all together.
FLOWER SANDWICHES.
Make a filling of two-thirds nasturtium blossoms, one third leaves, lay
on buttered bread, with buttered bread on top, sandwich style.
CHICAGO RECORD.
PRESERVED ROSE LEAVES.
Put a layer of rose leaves in a jar and sprinkle sugar over them, add
layers sprinkled with sugar as the leaves are gathered until the jar is
full. They will turn dark brown and will keep for two or three years.
Used in small quantities they add a delightful flavor to fruit cake and
mince pies.
MRS. ROLLINS.
SACHET POWDERS.
In making sachet powders one general direction must be borne in
mind--each ingredient must be powdered before mixing. Potpourri should
be made before the season of outdoor flowers passes. Pluck the most
fragrant flowers in your garden, passing by all withered blossoms. Pick
the flowers apart, placing the petals on plates and setting them where
the sun can shine upon them. Let the petals thus continue to dry in the
sun for several days. Each flower may be made into potpourri by itself,
or the different flowers may be mixed in any variety and proportion that
pleases the maker. Flowers which have little or no scent should be left
out. When the leaves are well dried sprinkle them with table salt. Do
not omit this, as it is important. The right proportion is about two
ounces of the salt to each pound of leaves. If also two ounces of
powdered orris root is added and well mixed in with the dried petals
the fragrance and permanence are improved. Now the potpourri is ready to
put in the jars that are sold for that purpose.
H. J. HANCOCK.
VIOLET MARMALADE.
Crush three pounds of violets to a pulp; in the meantime boil four
pounds of sugar, take out some, blow through it, and if little flakes of
sugar fly from it, it is done. Add the flowers, stir them together; add
two pounds of apple marmalade, and when it has boiled up a few times,
put the marmalade into jars.
THE COOK'S OWN BOOK.
GARLIC BUTTER SAUCE.
Bruise half a dozen cloves of garlic, rub them through a fine sieve with
a wooden spoon; mix this pulp with butter and beat thoroughly, put in a
wide mouthed bottle and keep for further use.
GROUND CHERRY PUDDING.
Half fill a pudding dish with ripe ground cherries or husk tomatoes, dot
with bits of butter and cover with a soft batter made of one cup milk,
one egg, one tablespoonful butter, two teaspoonfuls baking powder and a
half-saltspoonful of salt. Bake quickly and serve with lemon sauce. This
fruit is so easily raised, so prolific and so delicious, used in various
ways, that I wonder it is not more widely known and used. For pies,
preserves, puddings and dried, to put in cake, it is inferior to none.
It will keep a long time in the husks in a dry place. It will flourish
in the fence corners or any out-of-the-way place, and seems to prefer a
poor soil and neglect.
HARRIET I. MANN.
HERBS.
Whether food is palatable or not largely depends upon its seasoning.
Good, rich material may be stale and unprofitable because of its lack,
while with it simple, inexpensive foods become delicious and take on the
appearance of luxuries. A garden of herbs with its varying flavors is a
full storehouse for the housekeeper, it gives great variety to a few
materials and without much expense of money, time or space as any little
waste corner of the garden or even a window box, will afford a fine
supply. Besides use as flowers the young sprouts of most of the herbs
are available as greens or salads, and are excellent with any plain
salad dressing; among them might be mentioned mustard, cress, chervil,
parsley, mint, purslane, chives, sorrel, dandelions, nasturtiums,
tarragon and fennel. Many of these herbs are ornamental and make
beautiful garnishes, or are medicinal and add to the home pharmacy.
Though not equally good as the fresh herbs, yet dried ones hold their
flavors and do excellent service. Just before flowering they should be
gathered on a sunshiny day and dried by artificial heat, as less flavor
escapes in quick drying. When dry, powder them and put up in tin cans,
or glass bottles, tightly sealed and properly labeled. Parsley, mint and
tarragon should be dried in June or July, thyme, marjoram and savory in
July and August, basil and sage in August and September.
=Anise.=--Anise leaves are used for garnishing, and the seeds for
seasoning, also are used medicinally.
=Balm.=--Balm leaves and stems are used medicinally and make a beverage
called Balm Wine. A variety of cat-mint called Moldavian balm is used in
Germany for flavoring food.
=Basil.=--Sweet basil an aromatic herb is classed among the sweet herbs.
It is used as seasoning in soups, sauces, salads and in fish dressings.
Basil vinegar takes the place in winter of the fresh herb.
=Basil Vinegar.=--In August or September gather the fresh basil leaves.
Clean them thoroughly, put them in a wide mouthed bottle and cover with
cider vinegar, or wine for fourteen days. If extra strength is wanted
draw off the vinegar after a week or ten days and pour over fresh
leaves; strain after fourteen days and bottle tightly.
=Borage.=--Its pretty blue flowers are used for garnishing salads. The
young leaves and tender tops are pickled in vinegar and are occasionally
boiled for the table. Its leaves are mucilaginous and are said to impart
a coolness to beverages in which they are steeped. Borage, wine, water,
lemon and sugar make an English drink called Cool Tankard.
=Caraway.=--Caraway seeds are used in cakes, breads, meats, pastry and
candies and are very nice on mutton or lamb when roasting. Caraway and
dill are a great addition to bean soup. The root though strong flavored
is sometimes used like parsnips and carrots.
=Catnip or Catmint.=--Its leaves are used medicinally and its young leaves
and shoots are used for seasoning.
=Chives.=--The young leaves of chives are used for seasoning, they are
like the onion but more delicate, and are used to flavor sauces, salads,
dressings and soups. They are chopped very fine when added to
salads--sometimes the salad bowl is only rubbed with them. Chopped very
fine and sprinkled over Dutch cheese they make a very acceptable side
dish or sandwich filling.
=Coriander.=--Coriander seed is used in breads, cakes and candies.
=Dill.=--The leaves are used in pickles, sauces and gravies, and the
seeds, in soups, curries and medicines.
=Fennel.=--The leaves of the common fennel have somewhat the taste of
cucumber, though they are sweet and have a more delicate odor. They are
boiled and served chiefly with mackerel and salmon though sometimes with
other fish, or enter into the compound of their sauces. The young
sprouts from the roots of sweet fennel when blanched are a very
agreeable salad and condiment. The seed is medicinal.
=Henbane.=--Henbane is poisonous and is only used medicinally.
=Hops.=--The young shoots of hops are used as vegetables in the early
spring, prepared in the same way as asparagus and salsify. The leaves
are narcotic and are therefore often made up into pillows.
=Horehound.=--The leaves are used for seasoning and are a popular remedy
for a cough. It is much used in flavoring candies.
=Hyssop.=--The young leaves and shoots are used for flavoring food, but
their principal use is medicinal. A syrup made from it is a popular
remedy for a cold.
=Lavender.=--The leaves are used for seasoning, but the chief use of the
plant is the distillation of perfumery from its flowers which are full
of a sweet odor.
=Marjoram Sweet.=--Sweet marjoram belongs to the sweet herbs, the leaves
and ends of the shoots are used for seasoning, and are also used
medicinally.
=Pennyroyal.=--The leaves are used for seasoning puddings and other
dishes, and also have a medicinal use.
=Pot Marigold.=--Marigold has a bitter taste, but was formerly much used
in seasoning soups and is still in some parts of England. The flowers
are dried and are used medicinally and for coloring butter and cheese.
=Pimpinella, or Salad-Burnet.=--The young tender leaves are used as a
salad; they have a flavor resembling that of cucumbers.
=Rosemary.=--A distillation of the leaves makes a pleasant perfume and is
also used medicinally. It is one of the sweet herbs for seasoning.
=Rue.=--This is one of the bitter herbs yet is sometimes used for
seasoning.
=Saffron.=--The dried pistils are used for flavoring and dyeing. Some
people use it with rice. It is often used in fancy cooking as a coloring
material.
=Sage.=--The leaves both fresh and dried are used for seasoning, meats and
dressings especially.
=Summer Savory.=--Summer savory is used for flavoring, and especially for
flavoring beans.
=Tarragon or Esdragon.=--Esdragon with its fine aromatic flavor is a
valuable adjunct to salads and sauces.
=Tarragon or Esdragon Vinegar.=--Strip the leaves from the fresh cut
stalks of tarragon. Put a cupful of them in a wide mouthed bottle and
cover with a quart of cider or wine vinegar, after fourteen days,
strain, bottle and cork tightly.
=Tagetis Lucida.=--Its leaves have almost the exact flavor of tarragon and
can be used as its substitute.
=Thyme.=--Thyme is one of the sweet herbs and its leaves are favorites for
seasoning in cooking.
=Winter Savory.=--The leaves and young shoots, like summer savory are used
for flavoring foods.
=Wormwood.=--Wormwood is used medicinally as its name implies.
HORSERADISH CREAM APPLE SAUCE.
Stew six sour apples and sift; let cool, and add two heaping
tablespoonfuls of grated horseradish; when cold and ready to serve add
double the amount of whipped cream, slightly sweetened.
CHICAGO RECORD.
KALE. (See Borecole.)
KOHL RABI.
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