fingertips; add water slowly, just enough to make stiff dough; roll
out very thin on floured board; line patty pans with pastry; being
very careful to have pastry come well over the edges of pans. Bake in
hot oven about 12 or 15 minutes; fill with cherries which have been
washed and picked over. Cover with syrup made as for strawberry pie
above, using 1/2 cup cherries instead of strawberries. Other fruit can
be used in place of cherries.
FROZEN DESSERTS
HOW TO FREEZE
Scald ice cream can, cover and dasher, adjust can in freezer; put in
dasher; pour in mixture to be frozen and fasten cover (the can should
never be more than 3/4 full); adjust crank and turn once or twice.
Fill space around can to within an inch of top with ice and salt
(three parts crushed ice to one part salt), packing hard. Turn slowly
at first, increasing speed when mixture begins to stiffen. Add more
ice and salt as required. When mixture is very firm, wipe off cover,
open can and remove dasher; scrape frozen mixture from dasher and
sides of can, and pack down solidly; cover with paper and replace
cover. Put cork in opening in cover. Pour off salt water if there is
danger of its getting into the can. Fill up over top of can with ice
and salt (four parts ice to one part salt). Cover freezer with heavy
blanket and keep in cool place until ready to serve.
PHILADELPHIA ICE CREAM
1 quart cream
1 cup sugar
1 tablespoon vanilla extract
Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add
remainder of cream and vanilla. Freeze as above.
STRAWBERRY ICE CREAM
Add to Philadelphia Ice Cream before freezing one quart of berries
which have been washed, hulled, crushed and slightly sweetened.
CHOCOLATE ICE CREAM
Melt 2 ounces unsweetened chocolate with half pint cream and proceed
as for Philadelphia Ice Cream.
FRENCH ICE CREAM
1 cup milk
yolks of 4 eggs
1 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 quart cream
Scald milk and add slowly to beaten egg yolks; add sugar, salt,
vanilla and cream which has been whipped. Freeze as above.
COFFEE ICE CREAM
Add one cup coffee to either French or Philadelphia Ice Cream.
FROZEN PUDDING
3 cups milk
1 tablespoon cornstarch
3 eggs
1 cup sugar
1/8 teaspoon salt
1 cup chopped mixed fruit
Scald milk in double boiler. Mix cornstarch with little cold milk; add
beaten eggs, sugar and salt; mix well and add slowly to scalded milk,
stirring until it thickens. Cool and add fruit, which has been put
through food chopper. The fruit is a matter of taste. It may be 2
tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1
tablespoon blanched almonds, 1 tablespoon candied pineapple and a few
currants. Freeze, but not too stiff; put into mold and pack in ice and
salt.
GRAPE SHERBET
1 pint grape juice
1 cup sugar
1 quart milk
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice
cold milk; freeze at once. This makes a lilac colored sherbet.
LEMON SHERBET
juice of 3 lemons
1-1/2 cups sugar
1 quart milk
Mix juice and sugar, stirring constantly while slowly adding very cold
milk. If added too rapidly, mixture will curdle. However, this does
not affect quality. Freeze and serve.
ORANGE WATER ICE
juice of 6 oranges
2 teaspoons orange extract
1 quart water
juice of 1 lemon
2 cups powdered sugar
1/2 cup cream
Mix all ingredients together; strain and freeze.
STRAWBERRY MOUSSE
1 quart strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour;
mash and rub through fine sieve; add gelatine which has been soaked in
cold water and dissolved in boiling water. Set in pan of ice water and
stir until it begins to thicken; fold in whipped cream. Put into mold,
cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4
hours. Raspberries, peaches, shredded pineapple, or other fruit can be
substituted for strawberries.
SOUPS
The basis of all good soups is the stock or liquid in which bones,
cooked or uncooked meat or vegetables have been boiled.
The proportions for soup stock are generally one pound meat and bone
to one quart water. The meat should be cut into small pieces and put
into kettle with bones, covered with cold water and cooked slowly for
several hours.
Gravies and browned pieces of meat are often added to the soup kettle
for color and flavoring.
The stock should be strained, quickly cooled and all fat removed.
Cream soups are made with a cream sauce foundation to which is added
strained pulp of vegetables or fish.
BROWN SOUP STOCK
6 lbs. shin of beef
3 to 6 quarts cold water
1 bay leaf
6 cloves
1 tablespoon mixed herbs
2 sprigs parsley
1/2 cup carrot
1/2 cup turnip
1/2 cup celery
1/2 cup onion
Wipe beef and cut lean meat into cubes; brown one-third in hot frying
pan; put remaining two-thirds with bone and fat into soup kettle; add
water and let stand 30 minutes. Place on back of range; add browned
meat and heat gradually to boiling point. Cover and cook slowly six
hours; add vegetables and seasoning one hour before it is finished.
Strain and put away to cool. Remove all fat; reheat and serve.
BEAN SOUP
2 cups beans
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour
Soak beans in water over night. Drain and put into saucepan with six
cups boiling water and boil slowly two hours or until soft; add onion
and bacon which have been fried light brown; boil five minutes; add
salt, pepper, parsley and thyme. Mash beans with back of spoon. Add
flour which has been mixed with a little cold water; boil five minutes
and serve.
CREAM SOUPS
This is the foundation or sauce for many fish and vegetable cream
soups.
1 quart milk
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 tablespoon butter
1 cup boiling water
Scald milk and add seasoning; thicken with flour and butter rubbed to
a cream with boiling water and boil two minutes.
For pea soup boil and mash 2 cups green peas and add to sauce.
For cream of celery boil 2 cups cut celery until tender; rub through
sieve, add to milk and proceed as above.
For potato soup use 6 large or 10 medium-sized potatoes boiled and
mashed fine. Stir into milk, proceed as above, and strain. Add a
tablespoon chopped parsley just before serving.
For corn soup use same foundation, adding a can of corn, or corn cut
from 6 ears boiled fresh corn and boil 15 minutes.
For cream of fish soup add to milk about one pound of boiled fish,
rubbed through sieve and proceed as above.
CREOLE SOUP
1/4 cup rice
1/3 cup chopped onion
2 tablespoons bacon drippings
2 cups tomatoes
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon paprika
1 tablespoon parsley
Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in
pan with drippings until tender, but not brown; add tomatoes and boil
10 minutes; rub through strainer into boiled rice and water; add
seasoning and sprinkle with parsley. Add little chopped green pepper
if desired.
CREAM OF TOMATO SOUP
1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour; rub through strainer; heat and add
soda. In the meantime, melt butter and stir in flour; add milk slowly,
cooking over low fire until thick; add seasoning. Take from fire and
stir in hot tomatoes and serve immediately.
ONION SOUP
2 cups finely chopped onion
2 tablespoons butter or bacon drippings
4 cups rice water or vegetable stock
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley
Cook onions and butter or drippings in covered saucepan, shaking pan
often. When tender add rice water or stock; boil 5 minutes; add
seasoning and parsley. Serve with croutons.
FISH
Fish is in good condition when gills are a bright, clear red, eyes
full and flesh firm. Before cooking wash thoroughly in cold water.
Always cook fish thoroughly.
BOILED FISH
Cook small fish whole in sufficient boiling water to cover. Cut large
fish, such as salmon or halibut in thick pieces and tie in piece of
cheesecloth. Boil from 20 to 45 minutes, depending upon weight of
fish. Drain, season and serve with egg sauce page 35.
BROILED FISH
Clean, wash, and split, removing backbone and fins along the edge.
Very large fish should be cut into slices. Dry on piece of
cheesecloth; season with salt and pepper. Cook on well-greased
broiler, from 10 to 20 minutes, turning frequently. Remove to hot
platter; add melted butter and sprinkle with chopped parsley; garnish
with slices of lemon and serve.
BAKED FISH
Prepare as for "Broiled Fish." Brush pan with drippings; place fish,
skin side down; sprinkle with salt, pepper and flour; pour over 2
tablespoons melted butter and 1/2 cup milk. Bake in hot oven 20 to 25
minutes or until brown. Remove to hot platter, sprinkle with chopped
parsley and serve.
FRIED FISH
Clean, removing head and tail (unless the fish are small); wash with
cold water and dry on piece of cheesecloth; sprinkle with salt, pepper
and flour on both sides. Heat one tablespoon bacon drippings or other
fat in heavy pan over hot fire. Put in fish; brown quickly on both
sides; reduce heat and fry 5 to 10 minutes longer, or fry in deep fat.
Serve with chopped parsley and lemon or sauce tartare page 36.
PLANKED FISH
Prepare as for "Broiled Fish." Heat plank, brush with drippings and
sprinkle with salt and pepper. Arrange fish on plank skin side down,
doubling thin part so that it will not burn. Cook in hot oven 20
minutes. Remove from oven; surround fish with mashed potato roses and
return to oven baking until potatoes and fish are brown. Melt 1
tablespoon butter, add 1 teaspoon salt, 1/8 teaspoon pepper, and pour
over fish. Garnish with lemon and parsley and serve on the plank.
CODFISH BALLS
1 cup salt codfish
2 cups potatoes, cut into small pieces
1/8 teaspoon pepper
1/2 tablespoon butter
1 egg
Pick over fish and shred into small pieces. Put potatoes into deep
saucepan; cover with cold water; add fish and boil until potatoes are
soft. Take off fire; drain well; beat up with wire whip or fork until
light and all lumps are out and potatoes and fish are thoroughly
mixed; season; add butter and beaten egg. Drop by spoonfuls into deep
fat (hot enough to brown a piece of bread in 40 seconds) and fry until
golden brown. Drain on brown paper and serve immediately.
FISH CHOWDER
2 or 3 slices salt pork
6 medium sized potatoes
1 small onion chopped fine
3 lbs. fresh fish
2 teaspoons salt
1/8 teaspoon pepper
2 quarts milk
Cut pork in small pieces; fry crisp and turn into chowder kettle. Pare
potatoes and cut into pieces. Add with part of onion. Cut fish into
convenient pieces, and lay over potatoes; sprinkle with rest of onion;
add seasoning and enough water to come to top of fish; cover closely
and cook until potatoes are done; add milk and let it scald up again.
If desired split pilot crackers may be added just before last boiling.
If milk is not available a somewhat smaller quantity of water may be
used.
BOILED LOBSTERS OR CRABS
Lobsters should be purchased alive and plunged into boiling water in
which a good proportion of salt has been added. Continue to boil
according to size about 20 minutes. Crabs should be boiled in the same
manner, but only a little more than half the time is necessary.
The only parts of lobster not used are the "lady," gills and
intestinal cord.
To open a boiled lobster, wipe off shell, break off large claws;
separate tail from body; take body from shell, leaving "lady" or
stomach, on shell. Put aside green fat and coral; remove small claws;
remove woolly gills from body, break latter through middle and pick
out meat from joints. Cut with sharp scissors through length of under
side of tail, draw meat from shell. Draw back flesh on upper end and
pull off intestinal cord. Break large claws and remove meat.
CREAMED OYSTERS
To each 30 oysters use 1-1/2 cups thick cream sauce page 35. Put
oysters with liquor into shallow pan over quick fire and boil about
one minute or until edges curl, and add cream sauce, stirring; until
smooth.
Or put on oysters with 1 tablespoon butter; when cooked add 1
tablespoon flour which has been mixed with little cold water; add 1/2
cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Worcestershire
sauce may be added if desired. Boil 1 minute and serve on thin squares
of toasted bread, garnish with parsley.
SCALLOPED OYSTERS
25 oysters
2 cups bread crumbs
1/4 cup milk
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
Grease dish and cover bottom with bread crumbs, then lay oysters in
carefully; season and cover with bread crumbs; pour over milk and
cover top with butter; bake in hot oven 15 to 20 minutes.
FRIED OYSTERS
Wash and drain oysters. Season with salt and pepper, dip in flour, egg
and then bread or cracker crumbs. Fry in deep hot fat until golden
brown. Drain well and garnish with lemon and parsley.
CLAM CHOWDER
25 clams
6 potatoes
1 onion
2 or 3 slices salt pork
2 teaspoons salt
1/8 teaspoon pepper
1 quart milk
Chop hard parts of clams. Slice potatoes and onion thin. Put pork into
kettle and cook a short time; add potatoes, onion, seasoning and juice
of clams. Cook about 20 minutes or until potatoes are soft; add clams.
Boil 15 minutes and just before serving add hot milk.
SHELL FISH A LÀ NEWBURG
2 cups finely cut shrimp; scallops; lobster or crab meat
2 tablespoons butter
1 tablespoon flour
1 cup milk
2 hard boiled eggs
1 teaspoon salt
cayenne pepper to taste
1/4 teaspoon paprika
1/4 cup sherry
If canned fish is used cover with cold water 20 minutes and drain.
Melt butter in sauce pan; add flour and stir until smooth; add milk
slowly; boil until thick. Rub yolks of eggs through strainer and add,
stirring until smooth; add seasoning, and finely chopped egg whites;
add fish which has been cut into small pieces; put all in top of
double boiler over fire for 15 minutes; add sherry and serve
immediately.
MEATS
ROASTING
Wipe meat with damp cloth. Trim and tie into shape if necessary. Put
some pieces of fat in bottom of pan and season with salt and pepper.
Have oven very hot at first and when meat is half done reduce heat.
Baste every 10 to 15 minutes. If there is danger of fat in pan being
scorched add a little boiling water. Roast 10 to 15 minutes for each
pound of meat, in proportion as it is desired rare or well done.
BROILING
The rules for roasting meat apply to broiling, except that instead of
cooking in the oven it is quickly browned, first on one side and then
on other, over hot coals or directly under a gas flame, turning every
minute until done. Meat an inch and one-half thick will broil in 8 to
15 minutes. Season after it is cooked.
PAN BROILING OR FRYING
Put meat to be broiled or fried in very hot frying pan, with very
little or no fat. Turn every few minutes until cooked. Season and
serve immediately. Steaks and chops may be pan-broiled without any fat
in the pan. For thin gravy pour a little boiling water into pan after
meat is taken out.
BOILING AND STEWING
Fresh meat should be put into boiling water and boiled over hot fire
for about 5 minutes; reduce heat and boil very gently about 20 minutes
for each pound. Salt and spices may be added for seasoning; vegetables
may be boiled in water with the meat. The broth of boiled meat should
always be saved to use in soups, stews and gravies. Salt meats should
be put over the fire in cold water, which as soon as it boils should
be replaced by fresh cold water, repeating until water is fresh enough
to give meat a palatable flavor. Salted and smoked meats require about
30 minutes very slow boiling, to each pound. Vegetables and herbs may
be boiled with them to flavor. When they are cooked the vessel
containing them should be set where they will keep hot without boiling
until required, if to be served hot; if to be served cold, they should
be allowed to cool in the liquor in which they were boiled. Very salty
meats, or those much dried in smoking should be soaked overnight in
cold water before boiling.
POT ROASTING
A tough cut of meat may be first browned in fat, then cooked in small
amount of water either in oven or in iron kettle on top of stove. This
method requires long, slow cooking.
STEW WITH DUMPLINGS
2 lbs. lean beef
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons chopped parsley
Wipe meat, cut into small pieces, put in kettle, cover with boiling
water and boil slowly 1-1/2 hours; add carrots and onions; boil 15
minutes, then add potatoes, seasoning and tomatoes; add boiling water,
if needed to cover vegetables; boil 30 minutes. Lift meat and
vegetables out with skimmer and strain 4 cups of the stock for soup.
There should be 2 cups left in the kettle; add flour which has been
mixed with a little cold water; boil 3 minutes; pour over meat and
vegetables and sprinkle with chopped parsley.
DUMPLINGS
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 teaspoon shortening
cold water
Sift flour, baking powder and salt into bowl; rub in shortening
lightly with fingers; add enough water to make dough hold together.
Drop by spoonfuls into stew.
ROAST STUFFED SHOULDER OF LAMB WITH BROWNED POTATOES
3-1/2 or 4 pounds shoulder of lamb
2 cups stale bread crumbs
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
Wipe lamb with piece of wet cheesecloth; fill pocket with dressing
made with above ingredients mixed together. Sew up and put into hot
oven for 20 minutes. When well seared, season and pour over 1 cup cold
water and roast 45 minutes; add 1 quart white potatoes, which have
been washed, pared and boiled, and roast until potatoes are brown. Add
more water as needed, making 2 cups of gravy when finished. Thicken
gravy by adding 1 tablespoon flour mixed with little cold water,
season and cook until smooth.
POT ROAST OF BEEF WITH BROWNED POTATOES
Wipe beef with damp cloth, put into iron kettle or frying pan, and
brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon
salt, 1/4 teaspoon pepper and 2 cups boiling water; reduce heat and
boil slowly 1-3/4 hours; add water as necessary, 1 cup at a time.
After adding potatoes, boil 30 minutes. Place meat in center of hot
platter and potatoes around edge. Mix 1 tablespoon flour with a little
cold water, add to gravy and boil. Pour over meat and sprinkle with
chopped parsley. Carrots cut in small pieces may be added with
potatoes if desired.
LIVER AND BACON
Have liver cut in thin slices; wash, drain, dry and roll in flour. Put
bacon thinly sliced into very hot frying pan; turn until brown and
transfer to hot platter. Fry liver quickly in the hot bacon drippings,
turning often. When done put on platter with bacon. Pour off all but 1
or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until
brown. Add hot water gradually to make smooth gravy, season and boil 1
minute.
ROAST LAMB
Wipe meat with damp cloth. Put one or two thin slices of onion on top;
season with salt and pepper. Put into roasting pan in hot oven and
roast for about one hour and a quarter. Reduce the heat after lamb has
been roasting about 20 minutes. Serve on hot platter with brown gravy
or mint sauce.
BAKED VEAL WITH TOMATO SAUCE
1 thin veal cutlet
1 teaspoon drippings
1 teaspoon chopped onion
1 teaspoon chopped parsley
1/2 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
Trim edge of cutlet and spread on board or platter. Fry onion in
drippings until tender; add parsley and bread crumbs mixed with enough
water to hold them together; spread on cutlet and roll; tie in three
or four places. Dust with salt, pepper and flour. Place in pan; add
1/2 cup hot water; put into hot oven and roast 35 to 45 minutes,
adding water if needed. Remove to hot platter. Serve with tomato
sauce.
VEAL CUTLET
Cutlet may be cooked whole or cut into pieces for serving. Dust with
salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon
milk), then in bread crumbs. Brown on both sides in shallow fat in
frying pan. Add boiling water to cover; season and cook slowly for 1
hour. Thicken gravy with 1 tablespoon flour mixed with a little cold
water.
CREAMED SWEETBREADS
Lay sweetbreads in cold water with a little salt for 1 hour. Drain,
put into saucepan, cover with boiling water and boil very slowly 25
minutes; drain and when cool separate and remove all membrane. Cut
into small pieces and reheat in Cream Sauce page 35.
ROAST LOIN OF PORK
Wipe pork with damp cloth. Put into pan in very hot oven for 20
minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon
pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as
necessary. To gravy, add 1 tablespoon flour mixed with cold water,
season and boil until thick.
BAKED HAM
Wash and scrub ham in warm water, soak over night. Drain and put on to
boil with cold water enough to cover; boil slowly 4 to 5 hours or
until tender. Cool in water in which it was boiled; remove skin
carefully; cover with 1 cup brown sugar, 1 cup flour and 1/2 teaspoon
pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes;
baste often. When brown on both sides add 1 cup cider or 1/2 cup
vinegar and thicken gravy with 2 tablespoons flour.
POULTRY
HOW TO CLEAN
Singe fowl over free flame. Cut off head just below bill. Untie feet,
break bone and loosen sinews just below joint; pull out sinews and cut
off feet. Cut out oil sac. Lay breast down, slit skin down backbone
toward head; loosen windpipe and crop and pull out. Push back skin
from neck and cut off neck close to body. Make slit below end of
breastbone, put in fingers, loosen intestines from backbone, take firm
grasp of gizzard and draw all out. Cut around vent so that intestines
are unbroken. Remove heart and lungs. Remove kidneys. See that inside
looks clean, let cold water run through, then wipe inside and out with
wet cloth. Cut through thick fleshy part of gizzard and remove inside
heavy skin without breaking, then cut away gristly part so that only
thick, fleshy part is used.
ROAST POULTRY
After poultry is cleaned and washed inside and out with cold water,
fill inside with dressing. Have at least a yard fine twine in trussing
needle. Turn wings across back so that the pinions touch. Run needle
through thick part of wing under bone, through body and wing on other
side; return in same way, but passing needle in over bone, tie firmly,
leaving several inches of twine. Press legs up against body, run
needle through thigh, body and second thigh, return, going round bone
in same way; tie firmly. Run needle through ends of legs, return,
passing needle through rump; if opening is badly torn, one or two
stitches may be needed; or if steel skewers are used put one through
wings of fowl and other through opposite thigh. Then wind twine in
figure eight from one handle of skewer to other. Rub all over with
soft butter and sprinkle with salt and pepper. Place on rack in
roasting pan and put into very hot oven. Make basting mixture with 1/2
cup each of butter and water; keep hot and baste every 10 or 15
minutes. Roast 3 hours for 8 pound turkey, 1 to 2 hours for chicken
and ducks. Keep oven very hot. If bird is very large and heavy, cover
breasts and legs with several thicknesses of paper to keep from
burning.
POULTRY DRESSING
2 cups stale bread
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon finely cut parsley
1/2 tablespoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
powdered sage if desired
Soak bread in cold water 5 minutes and press out all water. Put
drippings and onion into pan and cook slowly, stirring constantly
until onion is tender but not brown. Add bread, parsley and seasoning,
and mix well together.
OYSTER DRESSING
20 oysters
2 tablespoons butter
4 cups bread crumbs
1 tablespoon chopped parsley
1/4 teaspoon pepper
1/2 tablespoon salt
Drain and rinse oysters with cold water. Put butter in saucepan with
oysters and bring to boiling point; add bread crumbs, parsley and
seasoning; mix carefully, so that oysters will not be broken.
GIBLET GRAVY