ingredients are in) one teacupful each of cold water and flour, one
heaping teaspoonful of baking powder, half a teaspoonful of salt, one
teacupful of well-mashed, boiled parsnips; stir very lightly and only
enough to mix. Do not let it stand long. Drop by the tablespoonful into
hot, melted fat in a frying pan, and cook until a delicate brown.
CHICAGO RECORD.
AMBUSHED PEAS.
[Illustration]
Cut the tops off of biscuits or buns twenty-four hours old. Scoop out
the inside and put both shells and tops into the oven to crust. Pour
into them peas after they have been boiled and mixed with a cream sauce
to which an egg has been added, also minced parsley or mint if liked.
Cover carefully with the tops and serve hot.
BOILED PEAS.
Do not shell peas until ready to cook. Salt, and slightly sweeten if
needed boiling water, drop the peas so slowly into the water it will not
stop boiling. Boil the peas until tender without covering and they will
keep their color. They will generally cook in about twenty minutes, take
them up with a little of the liquor in which they were boiled, butter
and pepper them, and they are much better to add a little sweet cream,
but will do without. If they are cooked immediately upon gathering, they
will need no sugar; if allowed to remain twelve hours or more, a
tablespoonful of sugar will be found an addition. A sprig of mint or a
little parsley may be added. Pea-pods are sometimes boiled in a small
quantity of water, then are skimmed out and the peas are boiled in this
liquor.
PEAS AND BUTTERED EGGS.
Stew a pint of young peas with a tablespoonful of butter, a little salt,
pepper and chopped parsley, until they are tender; beat up two eggs and
pour over them the boiling peas. Serve at once on toast before the eggs
harden.
CANAPES OF PEAS.
These form a dainty entree. To prepare the canapes take some slices of
stale bread about two inches thick and cut into neat rounds with a large
biscuit cutter. With a smaller cutter mark a circle in the center of
each round and scoop out the crumbs from it to the depth of one inch.
This must be carefully done, so there will be a firm bottom and sides.
Lay these around in a shallow dish and pour over them a half-pint of
milk in which one egg has been thoroughly beaten. This proportion of egg
and milk is sufficient for six canapes. Let them lie in this for a few
minutes; then take up very carefully and slip into very hot lard. When
of a pale golden brown remove with a skimmer and drain on blotting
paper. Boil a pint of freshly cleaned peas in unsalted water until
tender; drain well. Put into a saucepan with two spoons of butter,
dredge in a dessertspoonful of flour and add a saltspoon of salt and a
quarter of a pint of milk. Let it come to a boil; then fill the canapes
with this, give a dusting of pepper on the top of each, arrange on a
platter and garnish with parsley and slices of lemon.
CHICAGO RECORD.
PEAS AND LETTUCE.
Use a pint of peas and two young lettuces cut small. Put in as little
water as possible to use and not burn, let them boil until tender, then
add a square of sugar, the yolks of two eggs well beaten and two
tablespoonfuls of cream. Stir together a short time but do not boil.
PEAS AU PARMESAN.
Grate one and one-half ounces of cheese, add to it two tablespoonfuls of
cream, a gill of milk, a tablespoonful of butter, saltspoonful of salt
and four shakes of pepper. Place in an enameled pan and stir over the
fire until the butter and cheese are dissolved. Then put in a pint and a
half of fresh young peas, previously boiled until tender, drained and
seasoned with a half-teaspoonful of salt. Stir the mixture a few
moments. Serve as hot as possible.
CHICAGO RECORD.
GREEN-PEA SALAD.
Shred some lettuce and add to it the peas--they should be boiled with a
little mint, and be quite cold. Add the salad dressing just before
serving.
PEA AND NUT SALAD.
Use one cupful of chopped pecan nuts to three cupfuls of French peas.
Serve on lettuce with mayonnaise.
PEA SOUP.
Use chicken, mutton, or beef broth, or water for a liquor in which to
boil two cups of green peas, add to them one minced onion, one carrot
cut fine, a teaspoonful of chopped parsley, a stalk of celery cut fine,
a bay leaf and two cloves. When the peas are tender, rub all through a
sieve. Return the soup to the pot and add two tablespoonfuls of butter,
a teaspoonful of salt, two well beaten yolks and half a cupful of cream.
Let come to a boil and serve with croutons. Croutons are little squares
of bread hard baked in the oven, or fried in oil or butter.
DEVILED PEPPERS.
[Illustration]
Use green bell peppers, cut off the stem end and remove the inside. Chop
cooked cold ham, and with it as many eggs as one wishes, or chop tongue,
veal or chicken, and use the following salad dressing:--To a pint of
meat use the yolk of a hard boiled egg, rubbed smooth in a scant
tablespoonful of melted butter, a half teaspoonful of made mustard, half
a teaspoonful of sugar, add enough vinegar to make it thin and stir in
the meat. Fill the pepper shells with this mixture rounding it up high.
It is an excellent lunch dish.
PEPPER MANGOES. (See Mangoes.)
PICKLED PEPPERS.
Remove the seeds from large green peppers, slice them and lay them in a
jar alternating each layer of peppers with a layer of cabbage, then
cover them with salt and let stand over night. In the morning drain off
the water. For the pickle use enough vinegar to cover the peppers, an
ounce each of black and white mustard seed, juniper berries, whole
cloves and allspice, one half-ounce of celery seed and one large onion
chopped fine or one head of garlic if that flavor is liked. Let this
come to a boil and pour over the peppers. Pack tightly in a jar, cover
with horseradish leaves, and close up tightly.
PEPPER SALAD.
Shave as fine as possible one head of cabbage, use an ounce of mustard
seed, or an ounce of celery seed as one prefers either flavor; cut one
or two yellow peppers into thin shavings if mustard seed is used, or
four if celery seed is used. Pour cold cider vinegar over all, add a
little salt and sugar and let stand a day or two to really pickle the
cabbage and peppers. Pack in jars or cans and it will keep all winter.
Serve with oysters and cold meats.
STUFFED PEPPERS.
Cut off the stem end of green bell peppers. Mince cooked chicken or use
a can of shrimps, and mix with it almost an equal weight of bread
crumbs, a large lump of butter, two or three tablespoonfuls of cream,
salt and a sprinkle of parsley. Fill the pepper shells with the mixture,
sprinkle bread crumbs over the tops, dot with butter, and brown in the
oven.
OAKLAND STUFFED PEPPERS.
Cut off the tops and scoop out the seeds of six peppers, chop an extra
pepper without seeds, mix with it a small onion chopped, a cupful of
chopped tomato, two tablespoonfuls of butter or salad oil, a teaspoonful
of salt, and an equal measure of bread crumbs. Stuff the peppers,
replace the stem ends, and bake the peppers for half an hour, basting
them with butter or salad oil two or three times. Serve them hot as a
vegetable.
BROWNED MASHED POTATOES.
Whip up mashed potatoes with an egg-beater, add a few tablespoonfuls of
cream, the yolks of two eggs, a tablespoonful of butter, pepper and
salt. Cover with the whipped whites of the two eggs, bake until browned
and with a pancake knife transfer them to a hot dish and serve at once.
POTATOES WITH CHEESE SAUCE.
Use twelve good sized potatoes, mash, add pepper, salt, milk and butter.
Make a cup of drawn butter, (milk, butter and a very little corn starch
as thickening, with pepper and salt) into it stir two beaten eggs, and
two tablespoonfuls of grated cheese. Put a layer of potatoes on a pie
tin, cover with a thin layer of the drawn butter sauce, cover this in
turn with more potato and repeat until there is a mound, cover with the
sauce, strew thickly with cheese and brown in a quick oven.
LYONNAISE POTATOES.
Put a large lump of butter in a saucepan and let it melt; then add one
small onion chopped fine or sliced thin, when it is nicely browned but
not scorched, put in slices of cold boiled potatoes, salt and pepper and
cook until well browned. Just before taking up add a teaspoonful of
parsley.
POTATO PANCAKES.
Grate eight large pared potatoes, add to them one and one
half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump
of butter the size of a walnut, pepper, salt, enough flour to make a
batter, and lastly add the whites of two or three eggs beaten stiff. Add
a heaping teaspoonful of baking powder if only one egg is used. Fry in
butter or drippings to a rich brown.
RINGED POTATOES.
Peel large potatoes, cut them round and round as one pares an apple, fry
in clean, sweet, very hot lard until brown; drain on a sieve, sprinkle
salt over them and serve.
POTATO TURNOVERS.
Use ten tablespoonfuls of whipped mashed potatoes with a little salt
added gradually, six tablespoonfuls of flour and three tablespoonfuls of
butter. When thoroughly mixed lay the mass upon a floured board and roll
out about an inch thick, cut in circles with a small bowl, lay upon each
circle minced meat, poultry or fish. Season the meat, wet the edges of
the circle with beaten egg and close each one like a turnover, pinch
them around the edges and fry to a light brown, or brush them with egg
and brown them in the oven.
POTATO SOUFFLE.
Choose large, smooth, handsome, uniform potatoes, allow an extra potato
for any waste. Bake and with a very sharp knife cut them in two
lengthwise. Remove the inside, season with butter, cream, pepper and
salt and fill the potato skins with the mixture; glaze them with the
beaten whites of eggs and over the top spread the whites of eggs beaten
to a stiff froth. Brown in the oven.
POTATO SOUP.
Use the water in which the potatoes were boiled, add three
tablespoonfuls of mashed potato to a pint of water, and as much rich
milk as there is water used, season with salt and a dust of cayenne
pepper, a little juice of lemon or a little minced parsley or tarragon.
Serve with crackers or croutons.
STUFFED POTATOES.
Bake handsome, uniform potatoes, cut off the tops with a sharp knife,
take out the inside. Add to the scraped potato, butter, milk, pepper,
salt and a little grated cheese, fill the empty shells and heap above
the top. Grate a little cheese over this and set in the oven to brown.
Serve hot.
POTATOES USED TO CLEANSE.
Small pieces of raw potato in a little water shaken vigorously inside
bottles and lamp chimneys will clean them admirably. To clean a burned
porcelain kettle boil peeled potatoes in it. Cold boiled potatoes not
over-boiled, used as soap will clean the hands and keep them soft and
healthy. To cleanse and stiffen silk, woolen and cotton fabrics use the
following recipe:--Grate two good sized potatoes into a pint of clear,
clean, soft water. Strain through a coarse sieve into a gallon of water
and let the liquid settle. Pour the starchy fluid from the sediment, rub
the articles gently in the liquid, rinse them thoroughly in clear water
and then dry and press. Water in which potatoes are boiled is said to be
very effective in keeping silver bright.
BAKED PUMPKIN.
[Illustration]
Slice the pumpkin a quarter of an inch thick, peel and put a layer in
the bottom of a baking dish, then a layer of sugar with a sprinkle of
cinnamon and dot with butter, repeat this until the pan is full. Let the
top be well covered with sugar. Bake in a moderate oven until the sugar
becomes like a thick syrup. Or cut the pumpkin in squares and do not
peel, bake, and when soft enough, scrape it from the shells, season with
butter and salt and serve like squash.
CANNED PUMPKIN.
Stew pumpkin as for pies, put while hot in cans and seal.
PUMPKIN LOAF.
Take one quart of stewed pumpkin mashed fine, one teaspoonful each of
salt and baking soda, one tablespoonful sugar, three pints of meal. Stir
all together while boiling hot; steam four hours, or steam three hours
and bake one. To be eaten hot with cream, or butter and sugar.
PUMPKIN MARMALADE.
Take ripe yellow pumpkins, pare and cut them into large pieces, scrape
out the seed, weigh and to every pound take a pound of sugar and an
orange or lemon. Grate the pieces of pumpkin on a coarse grater and put
in the preserving kettle with sugar, the orange rind grated and the
juice strained. Let it boil slowly, stirring frequently and skimming it
well until it forms a smooth, thick marmalade. Put it warm into small
glass jars or tumblers and when cold cover with a paper dipped in
alcohol and another heavy paper pasted over the top of the glass.
PUMPKIN PIE.
To one quart of rich milk take three eggs, three big tablespoonfuls of
sugar, a little salt, and a tablespoonful of ginger, a teaspoonful of
cinnamon and a grated nutmeg if one likes it highly spiced, add enough
finely stewed pumpkin to make a thin mixture. This will make three pies.
A good pumpkin pie will puff up lightly when done.
PRESERVING PUMPKINS FOR WINTER USE.
A good way to prepare pumpkin for winter use is to cook and sift it as
fine as for pies, then add nearly as much sugar as there is pumpkin;
stir well and pack in crocks. Better than dried pumpkin for winter use.
PUMPKIN SOUP.
For six persons use three pounds of pumpkin; take off the rind, cut in
pieces and put in a saucepan with a little salt and cover with water;
let it boil until it is soft (about twenty minutes) and pass through a
colander; it must have no water in it; put about three pints of milk in
a saucepan, add the strained pumpkin, and let come to a boil; add a very
little white sugar, some salt and pepper, but no butter. Serve hot.
HOW TO SERVE RADISHES.
[Illustration]
Let every housekeeper try serving radishes in this dainty way. Cut off
the root close to the radish and remove the leaves, leaving about an
inch of the stem. Then cut the skin of the radish from the root toward
the stem, in sections, as is done in removing the skin of an orange in
eighths. The skin can then be peeled carefully back to the stem by
slipping the point of a knife under it, and pulling it gently away from
the heart of the radish. The pure white heart, with the soft pink of
the peeling and the green stem makes a beautiful contrast. If they are
thrown into cold water as fast as they are prepared and allowed to
remain there until the time for serving, they will be much improved,
becoming very crisp and tender. The skin of the young radish should
never be discarded, as it contains properties of the vegetable that
should always be eaten with the heart; and, unless the radish is tough,
it will agree with a delicate stomach much better when eaten with the
peel on. They look very dainty when served in this way, lying on fresh
lettuce leaves, or are beautiful to use with parsley as a garnish for
cold meats.
RADISH, CUCUMBER AND TOMATO SALAD.
Slice a bunch of radishes, and a cucumber very thin, make a bed of cress
or lettuce, over this slice three solid tomatoes, and cover with the
cucumbers and radish. Pour over all a French or mayonnaise dressing.
BAKED RHUBARB.
Peel rhubarb stalks, cut into inch lengths, put into a small stone crock
with at least one part sugar to two parts fruit, or a larger part if
liked, but not one particle of water, bake until the pieces are clear;
flavor with lemon or it is good without. It is a prettier sauce and
takes less sugar than when stewed, and can be used for a pie filling if
the crust is made first. To prevent burning, the crock may be set in a
pan of boiling water. When done and while yet hot, beat up the whites of
two eggs and whip into the sauce. It makes it very light and very nice.
BOTTLED RHUBARB.
Use perfectly fresh, crisp rhubarb, peel and cut in small pieces as for
pies, fill a Mason jar with the fruit and pour over it freshly drawn
water. Screw on the top and by the next morning the water will have
settled in the jar. Fill the jars full with fresh water, seal again and
the fruit is ready for winter's use. In making pies it takes less sugar
than the fresh fruit. Or, boil the rhubarb a few moments, as for sauce,
with or without sugar and put into jars while it is very hot just as
other fruit is canned.
RHUBARB COBBLER.
Two cups of flour sifted with two teaspoons of baking powder and
one-half teaspoon of salt. Rub in two tablespoons of butter. Beat one
egg very light and add it to three-fourths of a cup of milk. Mix with
the other ingredients, line the sides of a baking dish with this crust.
Take one quart of chopped rhubarb sweetened with three cups of sugar,
fill the pudding dish with the rhubarb; roll out the remaining crust,
cover the top of dish and bake one-half hour.
MRS. LAURA WHITEHEAD.
CREAM RHUBARB PIE.
One cup of rhubarb which has been peeled and chopped fine; add one cup
of sugar and the grated rind of a lemon. In a teacup place one
tablespoonful of cornstarch and moisten it with as much cold water; fill
up the cup with boiling water and add it to the rhubarb. Add the yolks
of three eggs well beaten. Bake with an under crust. When cold cover
with a meringue made of the whites of the eggs and one-half cup of
sugar. Place in the oven to become a delicate brown. Very fine.
MRS. BYRON BACKUS.
RHUBARB JAM.
Use equal parts of rhubarb and sugar, heat the sugar with as little
water as will keep it from burning, pour over the rhubarb and let stand
several hours; pour off and boil until it thickens, then add the fruit
and boil gently for fifteen minutes. Put up in jelly glasses. Apples and
oranges may be put up with rhubarb allowing two apples or three oranges
to a pint of cut up rhubarb.
RHUBARB TAPIOCA.
Soak over night two-thirds of a cupful of tapioca. In the morning drain;
add one cupful of water and cook the tapioca until it is clear; add a
little more water if necessary. Then add a cup and a half of finely
sliced rhubarb, a pinch of salt and a large half-cup of sugar. Bake in
moderate oven an hour. Serve warm or cold and eat with sugar if liked
very sweet. Very nice.
SHIRLEY DE FOREST.
RUTABAGAS BOILED.
[Illustration]
Pare, slice and boil in as little salted water as possible, a little
sugar added is an improvement. When dry and tender serve plain, each
slice buttered and peppered as it is piled on the plate.
RUTABAGAS AND POTATOES.
Use three-fourths potatoes and one-fourth rutabagas; boil in salted
water until tender, add a lump of butter, a dust of pepper and more salt
if necessary, mash and stir until fine and light. Any good recipe for
white turnips is equally good for rutabagas.
SALAD DRESSINGS.
=Cream Dressing.=--Where oil is disliked in salads, the following dressing
will be found excellent. Rub the yolks of two hard-boiled eggs very fine
with a spoon, incorporate with them a dessertspoonful of mixed mustard,
then stir in a tablespoonful of melted butter, half a teacupful of thick
cream, a saltspoonful of salt, and cayenne pepper enough to take up on
the point of a very small pen-knife blade, and a few drops of anchovy or
Worcestershire sauce; add very carefully sufficient vinegar to reduce
the mixture to a smooth, creamy consistency.
=French Dressing.=--Use one tablespoonful of vinegar to three of salad oil
(melted butter will do) one teaspoonful of salt to half the quantity of
pepper and a teaspoonful of made mustard. Mix the salt, pepper, mustard
and oil together, then add the vinegar a few drops at a time, stirring
fast. A teaspoonful of scraped onion may be added for those who like the
flavor.
=Mayonnaise Dressing.=--Put in the bottom of a quart bowl the yolk of a
raw egg, a level teaspoonful of salt, and three-fourths of a teaspoonful
of pepper; have ready about half a cupful of vinegar, and a bottle of
salad oil; use a wooden spoon and fork for mixing the mayonnaise--first
the egg and seasoning together, then begin to add the oil, two or three
drops at a time, stirring the mayonnaise constantly until a thick paste
is formed; to this add two or three drops at a time, still stirring,
enough vinegar to reduce the paste to the consistency of thick cream;
then stir in more oil, until the mayonnaise is again stiff, when a
little more vinegar should be added; proceed in this way until the oil
is all used, being careful toward the last to use the vinegar
cautiously, so that when the mayonnaise is finished it will be stiff
enough to remain on the top of the salad. Some like the addition of a
level teaspoonful of dry mustard to a pint of mayonnaise.
=Plain Salad Dressing.=--Set a bowl over a boiling teakettle, into it put
a tablespoonful each of melted butter and mustard, rub them well
together, then add a tablespoonful of sugar, one half-cup of vinegar and
lastly three well-beaten eggs. Stir constantly while cooking, to make
the mixture smooth, when done, strain and bottle for use. If too thick
upon serving, thin with cream.
BOILED SALSIFY.
Scrape off the outer skin of the roots, cut in small pieces and throw
into water with a little vinegar to prevent turning brown. Boil at least
an hour, as they should be quite soft to be good. When done put in a
little salt codfish picked very fine. Season with butter, salt, and
cream, thickened with a little flour or cornstarch and serve with bits
of toast. The fish helps to give it a sea-flavor. Instead of fish the
juice of half a lemon may be used or it is good without any added
flavor.
ESCALLOPED SALSIFY.
Cook salsify in salted water until tender, alternate it in a baking dish
with bread crumbs seasoned with pepper and salt, and dot with butter.
Moisten it with cream or milk and a little melted butter, cover the top
with bread crumbs dotted with butter, and bake a light brown.
SALSIFY FRITTERS.
Scrape some oyster plant and drop quickly into cold water with a few
drops of vinegar to prevent its turning dark. Boil until soft in salted
water, mash fine, and for every half pint of the pulp add one well
beaten egg, a teaspoonful of melted butter, a tablespoonful of cream, a
heaping tablespoonful of flour, salt and pepper. Drop into boiling lard
or drippings and fry brown. Or, instead of mashing the salsify after
boiling, some prefer to drain it, and to dip each piece in batter and
fry it in hot lard. Season with salt and pepper after frying, drain in a
napkin and serve hot.
FRIED SALSIFY.
Scrape, cut into finger lengths and boil in salted water, drain and
cover with a dressing of oil and vinegar, salt and pepper. Let stand
until well seasoned, then drain again, sprinkle with parsley and fry in
hot fat. Put in but few pieces at a time as each needs attention. Dry in
a hot colander and serve.
SALSIFY SOUP.
Use a pint of salsify cut fine, boil until soft in a pint of water, mash
and put through a sieve. Have ready three pints of boiling milk, into
this put the salsify, liquor and pulp, thicken with a tablespoonful of
flour, and season with butter, pepper and salt. Roll crackers and stir
in three tablespoonfuls of cracker dust.
SAUCES.
=Asparagus Sauce.=--Use the tender part of the stalks for the main dish,
boil the tougher part until it is as soft as it will be, then rub
through a coarse sieve. Put the pulp into a mixture of one tablespoonful
each of butter and flour and let it simmer for a few moments, add a
half-cup of water in which the asparagus was boiled, season with salt
and pepper and boil thoroughly; just before taking from the fire add a
half-cup of hot cream or one-half cup of milk and water, and a
teaspoonful of butter; a little grating of nutmeg improves the flavor.
=Bechamel Sauce.=--Bechamel sauce is a white one and needs a white stock;
if there is none at hand make it in the following manner: cut up lean
veal, free from fat into three-inch cubes and put them into a stewpan.
Add one small onion, one small carrot cut into pieces, and six ounces of
butter. Fry the vegetables in the butter ten minutes, without coloring,
then stir in three ounces of flour, and continue stirring five minutes
longer. Add three pints of stock, one pint of cream, five ounces of
mushrooms, a small sprinkling of dried herbs, one half teaspoonful of
salt and a pinch of white pepper. Stir until it comes to a boil, skim
occasionally to remove the fat, and simmer for two hours. Strain through
a cloth or fine sieve into a porcelain stewpan with a gill of cream.
Simmer over the fire till it coats the spoon, strain again through a
cloth or fine sieve into a basin, and set till the sauce is cold. This
sauce requires the cook's utmost attention.