with rotary egg beater. Add oil a tablespoonful or more at a time,
beating constantly. Well covered, this mayonnaise will keep for three
or four weeks.
BOILED SALAD DRESSING
1/2 tablespoon salt
1-1/2 tablespoons sugar
1 teaspoon mustard
1/2 tablespoon flour
few grains cayenne
1/2 cup vinegar
2 eggs
3/4 cup milk
1 tablespoon butter or other shortening
Mix dry ingredients in top of double boiler; add vinegar and beaten
egg yolks and mix; add milk and butter. Cook in double boiler until
thick and smooth. Take from fire and add beaten egg whites. Cool and
serve.
RUSSIAN DRESSING
To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6
pimentos chopped fine, and if desired a dash of grated cheese.
BEVERAGES
BOILED COFFEE
For 4 cups. Beat half an egg white with three tablespoons cold water
and mix with 3/4 cup ground coffee; put into scalded coffee pot; add 1
quart boiling water and boil 5 minutes. Add 1/4 cup cold water and
allow to stand 3 minutes to settle before serving.
FRENCH OR DRIP COFFEE
6 tablespoons finely ground coffee
4 cups boiling water
Put coffee in fine strainer of coffee pot. Keep over hot water or on
back of range but do not boil. Pour boiling water slowly over coffee,
about one-quarter of a cup at a time, keeping pot covered between each
addition of water.
TEA
Water for tea should be freshly heated and just boiling. Teas are of
different strength, but a safe rule is 1 teaspoon dry tea to 1 cup
water. Scald teapot; put in dry tea and cover with little boiling
water for 1 minute. Add boiling water and cover closely. Allow it to
stand 3 to 6 minutes and strain off into a second hot pot before
serving.
CHOCOLATE
Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon
sugar and 2 tablespoons hot water. Boil all together till smooth; add
gradually 2 cups scalded milk; cook in double boiler 5 minutes. If
desired add 1/4 teaspoon vanilla. Serve with whipped cream.
COCOA
The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon
cold water and 3/4 milk to each cup. Mix dry cocoa with sugar and cold
water; cook over slow fire until thick; add milk, and boil 1 minute.
COCOA SYRUP
2 cups water
2 cups sugar
1 cup cocoa
1/2 teaspoon salt
Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix
cocoa with cold water to make a paste and add to boiling water and
sugar; boil slowly for 10 minutes; add salt. When cold put into bottle
or glass jar in refrigerator. Take 2 tablespoons of syrup for each
glass or cup of milk. Served with whipped cream either hot or cold
this is a nourishing and delicious beverage.
CANDIES
CREAM CANDY
2 cups sugar
2 tablespoons vinegar
1 teaspoon cream of tartar
1 teaspoon lemon extract
Add a little water to moisten sugar; boil with vinegar and cream of
tartar without stirring, until brittle when tried in cold water. Add
lemon; turn out quickly on buttered plates. When cool enough to
handle, pull until white, and cut into pieces.
BUTTER SCOTCH
2 cups sugar
2 tablespoons water
2 tablespoons butter
Boil without stirring until brittle when tested in cold water. Pour
out on buttered plates to cool.
BUTTER TAFFY
3 cups brown sugar
1/2 cup molasses
1/4 cup water
1/4 cup vinegar
4 tablespoons butter
1 teaspoon vanilla extract
Boil sugar, molasses, water and vinegar. When crisp in cold water add
butter and vanilla. Cook 3 minutes. Cool on buttered pans and break
into pieces.
PEANUT BRITTLE
2 cups chopped roasted nuts
3 cups granulated sugar
Put sugar in frying pan. Stir over slow fire. It will lump, then
gradually melt. When pale yellow, and clear, add nuts and pour quickly
on greased tin. When cold break into pieces.
CHOCOLATE CARAMELS
2 cups molasses
1 cup brown sugar
1 cup cream or milk
1/4 pound unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla extract
Put all ingredients but vanilla into kettle. Boil until it hardens
when tested in cold water; add vanilla and turn into large flat
greased tins. When nearly cold, cut into small squares.
CREAMED NUTS
2 cups confectioners' sugar
white of 1 egg
1 teaspoon vanilla extract
2 teaspoons cold water
walnuts or other nuts
Mix sugar, unbeaten egg white, vanilla and cold water into a stiff
paste. Shape into little balls, press between halved walnut or other
nut meats.
Stoned dates and large seeded raisins may be filled with this cream,
or it may be mixed with chopped nuts, shaped into bars and cut into
squares.
CANDIED POPCORN
1-1/2 cups sugar or maple syrup
1 tablespoon butter
3 tablespoons water
3 quarts popped corn
Boil sugar or syrup with butter and water until it spins a long
thread; pour this on popcorn and if desired shape into balls. Candied
nuts may be prepared in the same way.
PULLED MOLASSES CANDY
1 cup molasses
2 cups brown sugar
1 cup water
3 tablespoons vinegar
1/2 teaspoon cream of tartar
3 tablespoons butter
1/2 teaspoon bicarbonate of soda
Put molasses, sugar, water and vinegar into saucepan and stir; when
boiling add cream of tartar and boil until very brittle when tested in
cold water; add butter and soda and pour on buttered platter. When
cool enough to handle, butter hands and pull until light brown. Cut
with scissors into small pieces.
FUDGE
3 cups sugar
1 cup milk or cream
1 tablespoon butter
2 ounces unsweetened chocolate or 6 tablespoons cocoa
1 teaspoon vanilla extract
Put sugar, milk and cocoa or chocolate into saucepan; stir and boil
until it makes soft ball when tested in cold water; take from fire,
add butter and vanilla, cool and stir until creamy. Pour on buttered
plates and cut into squares.
PENUCHE
2 cups light brown sugar
1/3 cup milk or cream
1 tablespoon butter
3/4 cup chopped nuts
1 teaspoon vanilla extract
Put sugar, milk, and butter into saucepan. Boil with as little
stirring as possible until it makes a soft ball when tested in cold
water. Take from fire; add nuts and vanilla; stir until creamy and
pour into greased tins.
COCOA CREAM CANDY
4 tablespoons confectioners' sugar
2 tablespoons boiling water
4 tablespoons cocoa
1/2 teaspoon vanilla extract
Mix sugar and boiling water until smooth; add cocoa and vanilla; mix
until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture
and roll. Dust a plate with sugar, and roll balls in finely chopped
nuts and allow to dry for about 2 hours.
COCOANUT CREAM CANDY
1 tablespoon butter
3/4 cup milk
2 cups sugar
1/2 cup grated fresh cocoanut
1/2 teaspoon vanilla extract
Melt butter in saucepan; add milk and sugar; stir until sugar is
dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and
add cocoanut and vanilla, beating until creamy. Pour into buttered
tins and cool.
For Chocolate Cocoanut Cream Candy add 1-1/2 ounces unsweetened
chocolate or 4 tablespoons cocoa before boiling.
HICKORY NUT CANDY
2 cups sugar
1/2 cup water
1 teaspoon lemon or vanilla extract
1 cup hickory nut meats
Boil sugar and water without stirring until thick enough to spin a
thread; place saucepan in cold water; add flavoring and stir quickly
until white; stir in nuts; turn into flat buttered tin; when cold cut
into squares.
SALTED ALMONDS
Blanch almonds by putting into boiling water for a few minutes. Remove
skins, dry well and brown in heated oil or butter on top of stove or
in oven. Take from fire when very light brown, as they continue to
color after removing from fire. Drain well on brown paper and sprinkle
with salt.
STUFFED PRUNES OR DATES
Wash, dry and stone fruit; fill with a half marshmallow or blanched
almond or chopped nuts and raisins and roll in sugar.
FIRELESS COOKERY
The Fireless Cooker has become an important factor in the home. The
principle employed is the preservation of heat by the use of
non-conducting materials. The device ordinarily used is a rectangular
box lined on all sides with some substance which will prevent escape
of heat, with spaces or wells for stone or metal discs or radiators,
and vessels containing food to be cooked.
The advantages of this method are: the improvement in flavor
occasioned by the slower cooking with little opportunity for
evaporation, the improved appearance of food that is subject to
shrinkage when cooked by ordinary methods; the saving in labor and
time, as the cooking practically takes care of itself. Dinner may be
prepared in the morning, placed in the cooker, and without further
attention be ready to serve after 3 or 4 hours. While the time
required for cooking is somewhat longer than in the usual methods, the
actual time consumed in preparation of a meal is considerably reduced.
General Directions
Prepare food for cooking as usual. Place in special vessel, designed
to fit into wells of Fireless Cooker, and heat on range or over gas
flame until ordinary cooking temperature is reached. Put into cooker
with one or more radiators which have been heated for 10 or 15 minutes
over hot fire. For roasting, radiator should be hot enough to brown a
pinch of flour immediately. Close cover, fasten lightly so that the
steam may escape and allow cooking to proceed for time specified in
recipes.
For baking cake, apples, etc., proceed as for roasting. The time
required for baking is slightly longer than that specified for regular
ovens. For cake ordinarily baked in a moderate oven, heat radiators
hot enough to brown a pinch of flour in half a minute.
CEREALS
Prepare cereal for cooking in double boiler as usual. Boil over fire
for 5 minutes; place in larger vessel of boiling water in cooker, and
allow it to remain 4 or 5 hours or longer. If placed in cooker at
night it should remain warm enough to serve for breakfast.
STEAMING
For recipes see "Boston Brown Bread," "Poor Man's Pudding," "Christmas
Plum Pudding," etc. Prepare and mix ingredients as directed. Put into
greased molds and place in shallow pan of boiling water over very hot
radiator in cooker. Fasten cover tight and cook for 5 to 6 hours.
SOUPS
For ingredients and preparation of soups see pages 29 and 30.
Place ingredients in a vessel; cover with cold water; bring to boil
over free flame and boil 5 minutes. Fasten cover and transfer to
cooker, using one hot radiator in bottom of well. Cook 4 or 5 hours,
season and serve.
BOILED OR STEWED MEATS
Prepare meat for cooking as usual, searing in frying pan if desired
brown. Place in large vessel and cover or partly cover with boiling
water, boiling with cover fastened tight for 10 or 15 minutes over
free flame. Transfer to cooker, using one hot radiator underneath.
Cook 2 or 3 hours, season and serve.
ROAST MEATS
Prepare and season meat in usual way. Place in large dry vessel; put
very hot radiator in bottom of cooker well; place vessel containing
roast on radiator, and place another very hot radiator on top. Close
cooker and fasten. Allow it to remain about one-half hour per pound of
meat.
The roast may be browned in a very hot oven before putting into cooker
or just before serving.
VEGETABLES
Prepare vegetables as usual. Place in vessel with small quantity of
boiling water. As there is little evaporation in tireless cookers,
allowance does not have to be made for loss by evaporation. Boil over
free flame for 5 to 10 minutes. Transfer to cooker, using one radiator
in bottom of well. Cook 3 or 4 hours, remove from cooker, season and
serve.
SUGGESTIONS FOR INVALIDS
BARLEY WATER
2 tablespoons pearl barley
2 quarts cold water
Wash barley, soak several hours in cold water and boil gently in same
water for 2 hours; or put into double boiler and cook 4 hours or until
reduced one-half. Lemon juice and sugar or salt to taste may be added
if desired.
ALBUMINIZED ORANGE
1 egg white
Juice of 1 orange
Sugar
Add orange juice sweetened to taste to egg white and beat well. Chill
and serve cold.
PINEAPPLE JUICE
Peel a ripe pineapple, cut into small pieces and extract juice with
fruit press or potato ricer. Strain and serve with cracked ice.
BEEF TEA
1 pound lean beef
1 cup cold water
Cut beef into small pieces or put through meat chopper. Put into fruit
jar; add cold water and allow to stand 15 to 20 minutes to draw out
juice. Place on trivet or rack in pan of cold water and heat very
slowly for about 2 hours. The water must not boil. Season, strain,
cool and remove fat. Serve hot or cold.
SCRAPED BEEF
Scrape meat with knife from lean beef cut from round until nothing but
connective tissue is left. Form into small balls and broil on both
sides for about 2 minutes. Season and serve. For sandwiches spread
uncooked scraped beef on thin slices of bread and season.
SPANISH CREAM
2 cups scalded milk
4 eggs
1/4 cup sugar
2 tablespoons granulated gelatine
1 teaspoon vanilla extract
1 pint cream
Pour scalded milk over egg yolks and sugar which have been mixed
together. Put into double boiler and cook slowly until thick and
smooth. Pour over gelatine which has been soaking in 1/4 cup cold
water. Chill; add vanilla and beat with egg whip until thick. Fold in
beaten egg whites. Chill in molds and serve with sweetened whipped
cream.
GLUTEN MUFFINS
2 cups gluten flour
3 teaspoons Dr. Price's Baking Powder
1 egg
1 tablespoon melted butter
2 cups milk
Sift together flour and baking powder, add beaten egg and butter to
milk and mix well. Bake in greased muffin tins in moderate oven about
35 minutes.
In addition to the above, many recipes such as soups, broths, jellies,
ices, and plain drop cakes suitable for invalids and convalescents are
to be found in the preceding pages.
PRESERVING AND CANNING
(Material adapted from U.S. Food Administration and N.Y. State
Department of Agriculture.)
GENERAL DIRECTIONS
Test all jars for leakage before using. To do this, fill with water,
put on rubber and cover, seal and invert.
Sterilize all utensils, jars, covers, etc., by covering with cold
water, and boil for 10 minutes. Use only new rubbers and dip in
boiling water just before using.
Use wide-mouthed funnel when filling jars to avoid loss of material
and keep jar rim clean.
Invert all jars after filling and sealing.
Fruit should be sound, firm and not overripe and carefully prepared.
Clean fruit, clean hands, clean utensils, and a clean kitchen free
from flies, are essential for safety and success.
Keep products in a cool place. Avoid freezing in winter.
CANNING
Canning is the process of preparing sterilized food so that it will
keep indefinitely.
The custom of canning fruit in syrup is based on the improvement in
flavor and texture which sugar gives to fruit. Sugar is not necessary
for its preservation. Success depends upon thorough
sterilization--that is, killing the organisms which cause food to
spoil, and then sealing perfectly to prevent their entrance. Fruit may
be canned in water, in fruit juice and in syrup.
PRESERVING
The only difference between preserving and canning fruit is that sugar
is always used in preserving, while in canning it is used in smaller
quantity or not at all. In preserving the old rule of equal weights of
sugar and fruit may be followed.
OPEN-KETTLE METHOD
This method is generally used for preserves, jams, and marmalades.
Food is completely cooked and then poured boiling hot into sterilized
jars.
Prepare fruit, which may or may not be peeled, and cut into pieces
depending on the variety. Blanch or scald peaches and similar fruits
to loosen skin and chill by plunging into cold water. Cook slowly in
as little water as possible or in fruit juice or fruit syrup until
done. Fill sterilized jars, seal and invert.
CAN-COOKED METHOD
By this method uncooked or partly cooked food is packed in can or jar,
covered with liquid and both jar and contents sterilized.
Pare fruit if desired or blanch or scald in boiling water a small
quantity of fruit at a time. (See time table.) Do not blanch cherries,
sour cherries excepted, berries or plums.
Chill outside of blanched fruit by immersing a few minutes in a large
vessel of cold water. Remove skin from such fruits as peaches.
Pack fruit firmly in clean, tested jars to within one-half inch of
top.
Fill jars to within 1/4 inch of top with boiling water, fruit juice or
syrup.
Place new rubber on each jar, adjust cover and partly seal.
Place jars on false bottom of water bath and sterilize for required
time. See time-table. If the hot-water bath is used, jars should be
immersed in sufficient boiling water to cover tops to depth of about 1
inch. Do not begin to time the sterilizing until water boils. Keep
water boiling during sterilizing period.
Remove jars from sterilizer. Seal them and invert to cool. Avoid draft
on jars, but cool as rapidly as possible.
Wash jars and label. Wrap in paper or store in a dark place to prevent
loss of color of red fruit.
Vegetables may also be canned by this method.
A TIME-TABLE FOR CANNING FRUITS BY THE
CAN-COOKED METHOD
TIME OF COOKING
If the
If the preserve
Time of hot-water cooker is used
Blanching bath is used (5 pounds)
Fruit Minutes Minutes Minutes
Apricots, peaches 1-2 16 10
Blackberries 16 6
Cherries, Strawberries, Grapes, Plums 16 10
Fruit Juices 20 10
Huckleberries, Raspberries 16 8
Pears 1-2 20 10
Pineapples 60 40
Quinces 1-2 60 40
USE OF SUGAR IN CANNING FRUIT
Sugar is used in canning fruit for the purpose of improving flavor and
is not necessary for preservation.
Thin Syrup--1 part sugar to 2 parts water for sweet fruits.
Medium Syrup--1 part sugar to 1 part water for berries and medium
sweet fruits.
Thick Syrup--2 parts sugar to 1 part water for sour fruits.
To make syrup add sugar to boiling water. Stir until all sugar is
dissolved, boil 2 or 3 minutes.
CANNED PEACHES
Have ready a syrup by boiling sugar and water together until sugar has
dissolved, using 1/2 to 3/4 cup sugar to each cup water. Allow 1 cup
syrup to each quart jar of peaches and add 1 peach pit to each quart
syrup.
Scald sound, firm freestone peaches, a small number at a time, in
boiling water just long enough to loosen skins; dip quickly into cold
water and slip off skins. Cut peaches in halves and remove stones.
Can-cooked method.--Pack peaches in overlapping layers with rounded
side upper-most facing glass. Fill each jar with hot syrup and adjust
rubber, cover, and upper clamp, thus partly sealing jar. Place jars on
rack in hot water that covers the tops to a depth of 1 inch. Bring
water to boiling point, and boil pint jars 16 minutes, quart jars 20
minutes. Remove jars, seal, and invert to cool.
Open-kettle Method.--Cook peaches in syrup until tender; then with
sterilized spoon slip them carefully into sterilized jar; fill jar to
overflowing with syrup. Adjust rubber, cover, seal immediately, and
invert to cool.
CANNED CHERRIES
Wash and pit cherries. Can sweet cherries as berries. Blanch sour
cherries 1/2 minute, in boiling water. Dip in cold water; drain and
pack closely into hot sterilized jars. Cover with boiling water or
boiling medium syrup. Loosely seal. Sterilize 16 minutes in boiling
water bath. Remove jars at once, tighten covers, invert to test the
seal and cool.
CANNED PEARS
Wash and peel fruit and follow directions for canned peaches.
CANNED BERRIES
Blackberries, blueberries, huckleberries, raspberries, loganberries,
gooseberries and strawberries should be canned as soon as possible
after picking. Hull or stem; place in strainer and wash by lifting up
and down in pan of cold water.
Pack into hot sterilized glass jars, using care not to crush fruit. To
insure a close pack put a 2 or 3 inch layer of berries on the bottom
of the jar and press down gently with a spoon. Continue in this manner
with other layers until jar is filled. Boiling water or boiling thin
or medium syrup should be poured over the fruit at once. Loosely seal.
Sterilize 16 minutes in boiling water. Remove jars, tighten covers,
invert to test seal and cool.
ASPARAGUS
Asparagus must be fresh and tender. Select tips of uniform size and
maturity, wash, cut into lengths according to containers to be used.
Scrape off scales and tough outer skins and tie in bundles to fit jar.
Immerse lower ends in boiling water for 5 minutes, then entire stalks,
for 3 minutes longer.
Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Add
salt and cover with boiling water. Loosely seal, sterilize two hours
in boiling water bath. Remove as soon as time is up. Tighten covers,
invert to test seal and cool.
BEANS
String Beans and Wax Beans.--Wash, string, leave whole or break in
uniform pieces. Blanch 5 to 10 minutes or until the pod will bend
without breaking. Cold dip, drain well and pack into hot jars. Add
salt and cover with boiling water. Loosely seal and sterilize two
hours in boiling water. Tighten covers, invert to test seal and cool.
CORN
Select tender juicy sweet corn, at the best stage for table use and
can as soon as possible after gathering. Remove husks and silk; blanch
tender ears 5 minutes, older ears 10 minutes. Cold dip and cut from
cob. Pack into hot sterilized jars. As corn swells during
sterilization, leave space of 1 inch at top. Add salt and cover with
boiling water. Be sure water penetrates through the corn to the bottom
of jar. Loosely seal and sterilize 3 hours in boiling water. Remove,
tighten covers, invert to test seal and cool.
JAMS
Jams are usually made with small fruits or chopped large fruits. Cook
slowly with equal weight of sugar until thick; put into sterilized
tumblers or small jars and seal.
RASPBERRY JAM
Pick over berries. Mash a few in bottom of preserving kettle; continue
until fruit is used. Heat slowly to boiling point and add equal
quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized
jars or tumblers. Other berry jams can be made in same way.
PLUM CONSERVE
4 pounds plums
1 cup seeded raisins
2 oranges
sugar
juice 1 lemon
1/2 pound walnuts
Wash plums; remove stones; add raisins and oranges which have been
sliced very fine. Measure and add 3/4 cup sugar to each cup fruit and
juice. Put into kettle, cook slowly about 45 minutes or until thick,
stirring to keep from burning. Add lemon juice and chopped nuts. Pour
into sterilized jars.
JELLIES
Heat and mash fruit until juice runs readily. If fruit is not entirely
broken rub through coarse sieve. Pour into sterilized jelly bags of
unbleached muslin or doubled cheesecloth and drain but do not squeeze.
Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes
(berries and currants require less time); add sugar which has been
heated in oven; stir until sugar is dissolved and boil about 5
minutes. Pour into hot sterilized tumblers. Hard fruits like apples
and quinces should be cut up, covered with cold water and cooked until
tender before turning into jelly bags.
PICKLES
PICKLED PEACHES
2 pounds brown sugar
2 cups vinegar
1 ounce stick cinnamon
1/2 ounce whole cloves
4 quarts peaches
Boil sugar, vinegar and spices for 20 minutes. Dip peaches quickly in
hot water then rub off the fuzz with a cloth. Cook a few peaches at a
time in the syrup, cook until tender. Pack in sterilized jars. Adjust
sterilized rubbers, and fill each jar to overflowing with hot strained
syrup. Seal jars immediately.
CHOW CHOW
1 quart small white onions
1 quart small cucumbers
2 heads cauliflower
3 green peppers
1 quart vinegar
6 tablespoons mustard
3 tablespoons flour
1 cup sugar
1 tablespoon turmeric
Peel onions, add cucumbers, cauliflower separated into flowerlets and
sliced peppers. Soak over night in brine (1 cup salt to 1 quart
water). Drain and cook in fresh brine until vegetables are tender,
drain again. Boil vinegar, add paste made with mustard, flour, sugar,
turmeric and a little cold vinegar, stirring until mixture thickens;
add vegetables and cook slowly 10 minutes. Seal in sterilized jars.
SWEET TOMATO PICKLES
1/2 peck green tomatoes
4 onions
4 green peppers
1 cup salt
1/2 cup white mustard seed
2 teaspoons pepper
3 teaspoons cinnamon
3 teaspoons allspice
3 teaspoons cloves
2 quarts vinegar
1 pound brown sugar
Chop tomatoes, onions and peppers; cover with salt and allow to stand
over night. Drain, and add to vinegar, spices and sugar which have
been heated to boiling. Cook 15 minutes and seal in sterilized jars.
CHILI SAUCE
12 medium-sized ripe tomatoes
1 red pepper
1 onion
2 cups vinegar
1/3 cup sugar
2 tablespoons salt
2 teaspoons cloves
2 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
Peel and slice tomatoes; add chopped pepper and onion; put into kettle
with remaining ingredients. Heat slowly to boiling and cook slowly
2-1/2 hours. Seal in sterilized jars.
DR. PRICE'S PHOSPHATE BAKING POWDER