PRACTICAL
VEGETARIAN COOKERY
EDITORS
THE COUNTESS CONSTANCE WACHTMEISTER
KATE BUFFINGTON DAVIS
“Thus the King’s will is:
There hath been slaughter for the sacrifice
And slaying for the meat, but henceforth none
Shall spill the blood of life nor taste of flesh,
Seeing that knowledge grows, and life is one,
And mercy cometh to the merciful.”
--_Light of Asia._
FOR SALE BY
Mercury Pub. Co., 414 Mason St., San Francisco, Cal.
Theosophical Book Concern, 26 Van Buren St., Chicago, Ill.
Theosophical Pub. Co., 65 Fifth Ave., New York.
K. Buffington Davis, Minneapolis, Minn.
Theosophical Pub. Co., 26 Charing Cross, London, Eng.
COPYRIGHT, 1897
BY
KATE BUFFINGTON DAVIS
All rights reserved
Electrotyped by
The Printers Electrotyping Co.
Minneapolis, Minn.
INDEX.
PREFACE 1
INTRODUCTORY 3
SOUPS.
Soup Stock 5
Stock for Clear Soup 5
Tomato Bouillon 5
Julienne 6
Macaroni 6
Toronto Bisque 6
Tomato 7
Cream of Tomato 7
Dutch 8
Cream of Potato 8
Potato with Dumplings 8
Rice Potato 9
Clear Soup with Nouilles 9
Bean Purée with Nouilles 10
Bean Purée with Tomato 10
Red Kidney Bean 10
Black Bean 10-14
Split Pea 11
Cream of Celery 11
White Soup 12
Cream of Corn 12
Corn Chowder 12
Cream of Green Peas 13
Cabbage 13
Cauliflower 14
Cream of Asparagus 14
Summer Vegetable 14
Carrot 15
Mock Turtle 15
Scots Broth 15
White Turnip 16
Cream of Lima Beans 16
Bean Purée with Tomato 10-17
SAVORIES AND RELISHES.
Savory Hash 19
Nut Loaf 19
Vegetable Sweet Breads 19
Stuffed Squash 20
Stuffed Cucumbers 20
Vegetable Cutlets 21
Celery on Toast 21
Turnip Soufflé 21
Farina Croustades 22
Rice Croquettes 22
Italian Macaroni 23
Macaroni Pie 23
Macaroni Cheese 23
Vegetable Hot Pot 23
Winter Vegetable Pie 24
Vegetable Hash 24
Nut Croquettes 24
Biscuit Patês 25
Yorkshire Pudding 26
Fried Apples 26
Vegetable Sausages 26
Chinese Rice 27
Curried Rice with Eggs 27
Banana Fritters 27
Curried Rice 27
Irish Stew 28
Chestnut Croquettes 28
MUSHROOMS.
Grilled 31
Escaloped 31
Mushroom Pie 31
Aunt Susan’s Mushroom Pie 32
Stewed 32
Baked 32
Mushrooms in White Sauce 33
Mushrooms with Lemon 33
EGGS.
Curried 35
Baked 36
Scrambled 36
Shirred 36
Hard Boiled 36
Lyonaised 37
With Mushrooms 37
Savory 37
Fricasseed 37
Forced 38
Egg Cutlets 38
Roasted 38
In Cream 38
Escaloped 39
Poached, Spanish Style 39
Swiss Eggs 40
OMELETS.
French 40
French with Tomato 40
French with French Peas 40
French with Mushrooms 41
Foamy Omelet 41
Sweet 41
Savory 41
Bread Omelet 41
Vegetable Omelet 42
Cheese Omelet 42
Eggs and Asparagus 43
Devilled Eggs 43
Eggs on Toast 43
SAVORY SAUCES AND GRAVIES.
Brown Sauce 45
Tomato Sauce 45
White Sauce 46
Cheese Sauce 46
Dutch Sauce 46
Drawn Butter 46
Butter Sauce 47
Brown Butter Gravy 47
CHEESE DISHES.
An English Monkey 49
Rice and Cheese 49
Welsh Rarebit 49
Cheese Pudding 50
Cheese Straws 50
Potato with Cheese 50
Cheese Patês 51
Cheese Relish 52
Cheese Puff 52
Cheese Wafers 52
Cheese Custards 53
SALADS AND SALAD DRESSINGS.
Cream Dressing 55
Plain Dressing 55
Mayonaise Dressing 56
French Dressing 56
Cooked Salad Dressing 56
Aunt Susan’s Salad Dressing 56
Salad Cream 57
SALADS.
Spring Salad 57
Stuffed Tomato 57
Plain Tomato 58
Tomato Aspic 58
Summer Salad 58
Italian Salad 58
String Bean Salad 59
Lima Bean Salad 59
Nut and Celery Salad 59
Plain Celery Salad 60
Potato Celery Salad 60
Potato Salads 60
Beet Salad 61
Cabbage Salad 61
Salad of Grape Fruit and Walnuts 61
A Sweet Salad 62
Orange Salad 62
Salmagundi 62
Salad of Lettuce and Grape Fruit 63
VEGETABLES.
Creamed Vegetables 65
Escaloped Onions, Cauliflower, or Asparagus 65
ASPARAGUS.
Baked 65
Asparagus on Toast 66
Asparagus with White Sauce 66
Asparagus Pie 66
Asparagus Pudding 66
BEANS.
Creamed String Beans 67
Wax Beans 67
Boston Baked Beans 67
Dried Lima Beans 68
Fresh Lima Beans 68
Succotash 68
CORN.
Roasted 69
Cut Corn 69
Green Corn, Steamed 69
Corn Fritters 69
Baked Corn 70
Corn Pudding 70
Corn on Toast 70
Corn Patês 71
CABBAGE.
Boiled 71
Cabbage in White Sauce 71
Cabbage in Milk 72
Hot Slaw 72
Baked Cabbage 72
EGG PLANT.
Escaloped 72
Baked Egg Plant 73
Fried Egg Plant 73
Egg Plant with Egg and Cracker 73
Egg Plant Balls 74
PEAS.
Boiled 74
Peas in White Sauce 74
Patês with Peas 75
Pastry with Peas 75
POTATOES.
Boiled 75
New Potatoes 75
Mashed Potatoes 76
Potato Croquettes 76
Potato Patês 76
Saratoga Chips 77
Princess Potatoes 77
Wachtmeister Potatoes 77
Potatoes in White Sauce 78
Lyonaised Potatoes 78
Escaloped Potatoes 78
French Fried Potatoes 79
Fried Potatoes 79
Potato Scones 79
Potato Pears 79
Potato Pancakes 80
SWEET POTATOES.
Baked 80
Escaloped 80
Sweet Potato Curry 81
Sweet Potato Croquettes 81
Glaced Sweet Potatoes 81
Fried 81
Browned Sweet Potatoes 81
Warmed Up Sweet Potatoes 82
ONIONS.
Steamed 82
Stewed 82
Young Onions in White Sauce 82
Baked 83
Fried 83
Onions in Milk 83
SPINACH.
Boiled 84
Chopped with Eggs 84
Spinach Souffle 84
TOMATOES.
Tomatoes on Toast 85
Stuffed Baked Tomatoes 85
Fried Tomatoes 86
Fricasseed Tomatoes 86
Escaloped Tomatoes 86
Tomato and Rice Fritters 86
Devilled Tomatoes 87
BREAD STUFFS.
Home Made Yeast 89
Three Hour Bread 89
Whole Wheat Bread 90
English Unfermented Griddle Bread 91
Tea Rolls 92
Whole Wheat Muffins 92
Corn Muffins 93
Graham or Rye Gems 93
Baking Powder Biscuit 93
Puffs 94
Pop-Overs 94
Waffles 94
Boston Brown Bread 95
Bannocks 95
GRIDDLE CAKES.
Hominy 96
Raised Graham 96
Indian Meal 96
Bread 96
Rice 97
Sour Milk 97
BREAKFAST FOODS.
Whole Wheat 97
SANDWICHES.
Cheese and Egg 99
Egg 99
Nut 99-100
Plain Cheese 100
Cottage Cheese 100
Olive and Caper 100
Cheese and Mustard 101
Boiled Egg 101
Tomato 101
Tomato and Egg 101
Chocolate 101
Mushroom 102
Pine-apple 102
Italian 102
Fruit 103
Graham 103
Russian 103
CAKES AND ICINGS.
CAKES--
One Egg Cake 105
Orange Cake 106
Ida’s Cake 106
Angel Food 106
Water Sponge Cake 107
Tea Cakes 107
Poor Man’s Cake 107
Coffee Cake 108
Cream Cake 108
Fried Cakes 108
Sugar Cookies 108
Jumbles 109
Ginger Snaps 109
Macaroons 109
Lady Fingers 110
Eclairs 110
Cream Puffs 111
Fruit Jumbles 111
Chocolate Strips 112
Miss Farmer’s Sponge Cake 112
Velvet Cake 112
ICINGS--
Soft Frosting 113
Cream Icing 113
Orange Icing 113
Opera Caramel Frosting 113
DESSERTS.
Pastry 115
Puff Paste 115
Mince Pies 116
Fruit Pie 116
Cream Pie 117
Custard Pie 117
Lemon Pie 117
Squash Pie 118
Ripe Currant Pie 118
Neufchatel Cheese Pies 118
Pine-apple Tart 119
Almond Peach Pie 119
PUDDINGS.
Irish Moss Jelly 120
Sago Milk 120
Sago Jelly 120
Orange Foam 121
Neapolitan Pudding 121
Fruit Mange 122
Lemon Snow 122
Orange Soufflé 122
Orange Custards 123
Chestnut Cream 123
Peach Cake 123
Steamed Cabinet Pudding 123
Cold Cabinet Pudding 124
Prune Whip 124
Washington Pie--Chocolate Filling 124
Strawberry Cream Cake 125
Charlotte Russe Pie 125
Steamed Fruit Pudding 126
Charlotte Russe 126
Connecticut Indian Pudding 126
Chinese Pudding 127
Banana Pudding 127
Cream Rice Pudding 127
Sweet Potato Pudding 128
Oat Meal Pudding 128
Snow Balls 128
Cream Pudding 129
French Bread Pudding 129
SAUCES FOR PUDDINGS.
Apricot Sauce 129
Hard Sauce 130
Ginger Sauce 130
Currant Jelly Sauce 130
Egg Sauce 131
APPLE DESSERTS.
Steamed Apples 131
Baked Apples 131
Apple Fritters 132
Baked Apple Dumplings 132
Apple Slump 133
Apple Rice 133
Apple Cream 133
Apple Flummery 133
SHORT CAKES.
Rachel’s Short Cake 134
Strawberry 135
Orange 135
Cranberry 135
Pine-apple 135
Banana 136
ICES.
Water Ices 136
Uncooked Cream 136
French Cream 137
Chocolate Cream 137
Wachtmeister Frozen Pudding 137
Frozen Fruits 137
Strawberry Sherbet 138
Pine-apple Sherbet 138
CONFECTIONS.
Candy Dough 139
Chocolate Creams 139
Cream Walnuts 139
Cream Almonds 139
Cream Nut Cakes 140
Cream Dates 140
Orange Creams 140
Chocolate Annas 140
Molasses Candy 141
Brown Betties 141
Lemon Mints 141
Soft Caramels 141
Butter Scotch 142-143
Marshmallows 142
Choc-o-pop 142
Cracker-Jack 142
Frosted Fruits 143
Stuffed Dates 143
Salted Almonds 143
Caramels 143
Coffee Cream Caramels 144
Chocolate Caramels 144
Lemon Candy 144
Cocoanut Drops 145
Kisses 145
BEVERAGES.
Tea 147
Cocoa 147
French Coffee 147
American Coffee 148
Caramel Coffee 148
Chocolate 148
Apricot Water 149
Gingerade 149
Grape Juice 149
Fruit Juices 149
Pine-apple Frappé 150
Orange Frappé 150
ENGLISH MARMALADES.
Rhubarb 151
Orange 151
Lemon 151
Apricot 152
INVALID COOKERY.
Pea Soup 153
Milk Toast 153
Cup Custard 153
Rice Foam 154
Creamed Gruel 154
Egg Gruel 154
Barley Gruel 155
Arrow Root 155
Graham Gruel 155
Egg Nogg 155
Egg and Lime Water 156
Apple Water 156
Egg Lemonade 156
Arrow Root Water 156
Barley Water 156-157
Egg Tea 157
Toast Water 157
Baked Milk 157
Flax-seed Lemonade 158
IMPORTANT NOTES.
The Way to Test Hot Fat 159
Celery Flavoring 159
Nut Butter 159
Bay Leaves 160
Substitutes for Meat Ingredients--
Suet 160
Meats 160
Gelatine 160
Meat Fats 160
Pastry Shortening 160
Herbs and Soup Powder 161
To Prepare Onions for Salads 161
The Way to Dry Corn 161
Weights and Measures for Cooks 162
Coloring for Soups and Gravies 162
Boiling Vegetables 162
Stewing Fruits 163
Use of Salt 164
Beverages 164
MENUS.
Menus for One Week 165
Menus for Plain Living 170
Menus for Formal Luncheons 176
Menus for Formal Dinners 178
PREFACE.
The aim of this book is to demonstrate the nutritious and appetising
possibilities of vegetable foods. Cattle are becoming so diseased that
apart from a humane revulsion against the consumption of meats in
daily food, man is being driven for his own welfare to seek purer food
substance. Any physical habit indulged in for generations is difficult
to overcome, and the transition period between daily meat eating, and
pure vegetarianism is a difficult one. We have endeavored to suggest
such a variety of tasty and nutritious foods as will materially aid in
making the change.
We do not claim this to be an exhaustive treatise on Vegetarian
Cookery; only a clear and practical aid in the better preparations of
some of the delicious products of the Vegetable Kingdom. Many children
show a natural dislike to meats, and Mothers are at a loss how to
supply them with proper nourishment when they reject the meat. Requests
have come to us for aid through this very fact; and was one of the
incentives to the bringing out of this book.
Mothers will have no difficulty in finding a plentiful variety of
relishable and nutritious foods for the children if they will study the
following pages. Equally easy will the formal dinner appear when one
wishes to entertain Vegetarian friends.
INTRODUCTORY.
Vegetarianism from a Theosophical standpoint involves a whole
philosophy of life. The short quotation on our title page well
expresses the theosophic concept of the Unity of life, and the law of
cause and effect which we call Karma. Life is fundamentally a unit,
and aught that works ill to any manifestation thereof has effect on
all. Through occult science we are taught a very practical lesson
of direct benefit to the individual, by a diet free from blood. As
clearly stated in Annie Besant’s manual on “Man and his Bodies,” man
molds these instruments of his will, or true self. These bodies are
but instruments; in no sense the man himself; and these instruments or
bodies are finely responsive to the operator, or true self, only as
they are purified and harmonized. Gross foods, and gluttony make gross
bodies, not only physical, but astral as well. For the astral bodies
feed on the subtle emanations of the foods supplying nutriment to the
physical encasement. If, through the consumption of meats we feed the
astral on the emanations of blood or animal life, we intensify the
gross desire-nature of the astral man, intensify the passional-nature,
and at death, when the physical body is cast aside as a discarded
garment, the dense, gross, astral body is held to corresponding planes
in the realm of the astral; thus the purgatory of the Roman church
becomes a very real and uncomfortable experience. If, on the contrary,
clean habits of life have purified the astral body, when it is
liberated at the hour of death from the prison house of flesh it is not
of the same degree of density as the lower astral planes, and it passes
on to the sunlit meadows of that world and away from its slums.
Alcohol has also a most pernicious effect on the astral vehicle, and
for that reason is eliminated from the food of the occultist. It is a
great mistake to give to the perishing, alcohol, or narcotics, as it
has really a more serious effect on the out-going astral than on the
physical encasement. When man learns to live on clean food, to have
clean habits and to think clean, generous thoughts, there is naught in
all this wonderful universe that he need fear.
PRACTICAL
VEGETARIAN COOKERY.
SOUPS.
SOUP STOCK.
Any nuts with herbs dried and ground will nicely flavor and enrich
stock.
STOCK FOR CLEAR SOUPS.
Place four onions in large kettle with a gallon of water, let boil
steadily two hours, then add one carrot, two small turnips, two
parsnips, three bay leaves, one head of celery (if celery leaves cannot
be had a saltspoonful of celery seeds may be used), one-eighth head
of cabbage. Let boil four hours; strain. This should make a gallon of
strong stock.
TOMATO BOUILLON.
Put one quart of tomatoes, with one and a half quarts of water, in
kettle over the fire; add one tablespoonful of chopped onion, two bay
leaves, four whole cloves, one level teaspoonful of celery seed and
a half teaspoonful of pepper. Cover and cook twenty minutes. Strain
through a sieve. Beat the whites of two eggs until partly light, add
them to the tomato, and boil rapidly for five minutes. Strain through
two thicknesses of cheese cloth. Reheat, season with two teaspoonfuls
of salt and serve with croutons.
JULIENNE SOUP.
Boil tender, not soft, one small potato, one small carrot, one half
cupful of green peas (canned peas can be used), and one small head of
celery, if in season; if in summer, asparagus heads will do. Cut the
large vegetables into small dice, and add one quart of the clear stock.
Take the yolks of two eggs, whipping them up with one tablespoonful of
milk with salt to taste, put in a crockery cup and set in steamer; let
cook until solid; set away to chill, then cut in small dice or fancy
shapes and add to the soup.
MACARONI SOUP.
One-third package of Macaroni, or Spaghetti; cook in boiling water,
salted to taste, until tender, then drain quickly and add one quart of
clear stock. Bring to a boiling point and serve.
TORONTO BISQUE.
Place a sauce pan, with half a cupful of fine chopped onion, the same
of carrot and celery, over the fire; cover with boiling water; cook
five minutes; drain off the water. Melt one tablespoonful of butter in
a saucepan, add the parboiled vegetables; cover and cook ten minutes,
stirring often; then add one heaping teaspoonful of flour, stir and
cook two minutes, add one cupful of canned tomatoes, and one quart of
boiling water, cook fifteen minutes. Shortly before serving rub the
bisque through a sieve; mix the yolk of two eggs with half a cupful of
cream; add it to the bisque, and stir for a few minutes over the fire.
In the meantime cook two ounces of macaroni in salted water thirty-five
minutes; drain and rinse it off with cold water; cut the macaroni into
small pieces the size of a white bean; add one cupful of this macaroni
to the bisque and serve.
TOMATO SOUP.
To one can of tomatoes add one pint of water, four peppercorns, one
half bay leaf, four cloves, and a bit of mace; cook until the tomatoes
are soft enough to strain. After straining add two teaspoonfuls of
sugar, one teaspoonful of salt, one fourth teaspoonful of soda; thicken
with two tablespoonfuls of butter and three tablespoonfuls of flour
blended together.
CREAM OF TOMATO.
To one half can of tomatoes, add one scant tablespoonful of finely
chopped onion, and three spikes of celery, cook until tender, then
strain through a wire sieve; season to taste, add soda the size of
a pea. Scald one quart of milk, mix one teaspoonful of butter with
heaping teaspoonful of flour, dissolve in warm milk and stir into the
scalding milk; add to the strained tomato stock just before serving;
don’t let it stand after milk is added. Serve with crackers.
DUTCH SOUP.
Take one bay leaf, one half can of tomatoes, one half can of corn, one
medium sized onion, chopped; two heads of celery, cut fine (or one half
teaspoonful of celery seed); one half cupful of rice, one half cupful
of oatmeal, one carrot, cut in dice, one eighth head of cabbage, cut
fine, one small turnip, cut fine, gallon, or more, of cold water, with
salt to taste. Cook gently until all vegetables are thoroughly tender.
Very nice served plain, or with dumplings. This soup is a hearty
luncheon in itself.
CREAM OF POTATO.
To one head of celery, cut fine, add one teaspoonful of chopped onion,
one large, or two medium sized potatoes, sliced; cook until you can
mash through a wire sieve; then add one quart of scalding milk, one
half cupful of cream, and thicken to a cream with buttered flour. Serve
with oyster crackers.
POTATO SOUP WITH DUMPLINGS.
Pare, wash, and cut into dice, six good sized potatoes, chop fine
one onion, place in kettle with water to cover, salt to taste, and
cook until tender; then add one quart of cream or rich milk, add one
tablespoonful of butter, a dash of pepper, and let come to a boil.
Have ready dumplings made as follows: To four heaping tablespoonfuls
of flour, add pinch of salt, one even teaspoonful baking powder, one
tablespoonful cream, and water enough to make soft dough; do not
knead, mould into small lumps, size of walnuts, and drop into soup
as soon as the soup comes to a boil. The dumplings take about eight
minutes to cook, and the kettle should be kept covered all the time.
The soup needs to be carefully watched that it does not boil over or
burn; it is well to lift the kettle free from the stove every three or
four minutes, giving it a little twirl, but do not lift the cover until
the eight minutes are passed, for sudden reduction of temperature may
make the dumplings heavy.
RICE POTATO SOUP.
To two tablespoonfuls of rice, thoroughly washed, add one potato cut in
large dice, one tablespoonful of finely chopped onion, and one-third of
a teaspoonful of celery seed; cook until tender, salt to taste, add one
quart of hot milk and one half cupful of cream. Serve with crackers.
SOUP WITH NOUILLES.
Nouilles--Beat two eggs, mix to a stiff paste with flour and a pinch of
salt, roll out very thin on well floured board, let dry a few minutes,
then roll snugly, cut from end of roll in strips as thin as possible,
and shake out thoroughly. Have one quart clear stock hot and shake
nouilles in gently. Let it simmer until nouilles are tender.
BEAN PURÉE WITH NOUILLES.
Take one pint of cold Boston baked beans; place in kettle with two
quarts of water, one small onion, chopped fine, one small bay leaf; let
boil until onion is tender, put through a wire strainer (if too thick,
more water can be added); season to taste, add nouilles and let simmer
until they are tender.
BEAN PURÉE WITH TOMATO.
To one bowl of cold Boston baked beans, add one half onion, chopped;
one half teaspoonful of celery seed, one pint of tomatoes, one bay
leaf, and one quart of water. Let boil one half hour, then mash through
a colander, if too thick add more water, have ready one heaping
teaspoonful of flour blended smooth with water, stir into the strained
mixture, and put soup back on the fire, letting it come to a good boil.
The flour is added to keep the soup an even creamy thickness. Serve
with croutons.
RED KIDNEY BEAN SOUP.
To one can of red kidney beans, cooked in their own juice and then
mashed through a sieve to remove skins, add one quart of rich fresh
milk, one tablespoonful of butter, salt and pepper to taste. Let come
to a boil and serve with croutons, or wafers.
BLACK BEAN SOUP.
Soak a pint of black beans in two quarts of cold water over night; boil
them four hours or more; mash them thoroughly, strain them through
a colander into a saucepan, cover, and let boil. Mix a tablespoonful
of flour smoothly with cold milk or cream, stir into the boiling soup
until it thickens; add a cupful of butter; if it is too thick, thin
with boiling water; add a tablespoonful of lemon juice. Season and
spice to taste.
SPLIT PEA SOUP.
Put a pint of split peas, and one bay leaf, with two quarts of cold
water in a covered saucepan to boil for four hours; mash the peas
thoroughly, strain them through a colander into a saucepan; set it,
covered, over the fire to boil; mix one tablespoonful of flour with a
cupful of soft butter, stir it into the boiling soup until it thickens;
cover and boil five minutes or more. If the soup is too thick it may
be thinned with boiling water. Season to taste. One pint of strained
tomato added to this makes a very nice soup, of different flavor.
CREAM OF CELERY.
Cut the tops of one stalk of celery; simmer gently until tender in
sufficient water to cover, with one teaspoonful salt. Cut up celery
stocks in one inch pieces and boil in one pint of water until tender.
Boil two tablespoonfuls rice in water until nearly done; then add to
the celery soup to boil a few minutes; strain celery tops and add
the liquor to the soup pot. Boil one quart of milk in double boiler;
thicken with one scant tablespoonful of flour blended with one
tablespoonful of butter; add another teaspoonful of salt; add this to
soup and let boil but a second. Have ready one half cupful of whipped
cream; place in the bottom of the tureen, pour on the hot soup, and
serve with crackers.
WHITE SOUP.
Put in a saucepan one and one half pint of water; when boiling throw
in the white part of a cauliflower separated into sprays, let boil
twenty minutes; then add bread balls made thus:--to one pint of bread
crumbs, add powdered marjoram, thyme, sweet savory and chopped parsley,
to taste; one tablespoonful of melted butter, pinch of salt, a little
whole wheat flour and beaten egg to bind; form into little balls, size
of walnuts, and drop into the soup and boil ten minutes; then add one
pint of rich milk or cream to soup, and let come to a boil. Grate in a
bit of cheese, just enough to flavor delicately. Serve with croutons.
CREAM OF CORN.
To one can of corn add three pints of milk; boil for half an hour. To
one tablespoonful of chopped onion, add two tablespoonfuls of butter
and cook in frying pan until delicate brown, then add to onion and
butter two tablespoonfuls of flour; blend. Stir this mixture into the
corn and milk; add salt and pepper to taste; cook five minutes; then
run through coarse sieve to strain, and stir in the well beaten yolks
of two eggs and one quarter of a cupful of cream; return to double
boiler and cook until it thickens; do not let it boil.
CORN CHOWDER.
Pare and slice one large potato and one onion; place in agate kettle a
layer of onion; cover that with one cupful of corn; then add the sliced
potatoes; add just enough water to cover, and let simmer gently until
onion and potatoes are tender. Add one quart of rich milk, one third
cupful of cream and let come to a boil. Remove from fire and stir in
the whipped yolk of one egg, and add a tablespoonful of chopped parsley.
GREEN PEA SOUP.
Put a quart of freshly shelled, unwashed peas into a double boiler,
steam until the peas can be thoroughly mashed, pour in a quart of
boiling milk, let boil for one minute and strain it through a colander
into a saucepan; mix two tablespoonfuls of flour smoothly with cold
milk; stir it into the boiling soup until it thickens; add two
tablespoonfuls of butter, set it covered on the range, to boil five
minutes or more,--until the flour is cooked. Season to taste. A sprig
of mint cooked with the peas gives a flavor liked by many.
CABBAGE SOUP.
Steam a whole cabbage with the stem end down, for two hours or more,
set it off, covered, to cool; take off the coarse outer leaves, chop
the cabbage very fine, put it into a saucepan with a cupful of butter,
and season to taste. Set it over the fire for the butter to melt; then
dredge in gradually four tablespoonfuls of flour; stir, to mix it with
the butter and cabbage, pour in a quart or more of boiling milk, or
water, stir until it thickens; cover it and boil five minutes or more,
to cook the flour.
CAULIFLOWER SOUP.
May be made the same as cabbage soup; only substituting cauliflower for
cabbage.
CREAM OF ASPARAGUS.
Cut off half inch tips from two bunches asparagus stalks. Cook the
stalks until tender in boiling water. Rub through a colander, salt
to taste; add three pints of boiling milk; smooth one teaspoonful of
butter with one of flour and stir into the soup. Cook fifteen minutes;
while this is in course of preparation boil the tips till tender, drain
and put in tureen. When soup is done take from stove, add one half
cupful of cream and pour over the tips. Serve with croutons.
SUMMER VEGETABLE SOUP.
Pare two medium sized onions and one turnip, place these with one
cupful of finely chopped cabbage to cook in three quarts of boiling
water. Season to taste with salt and cook till tender, then add one
cupful of green corn, cut from cob, bring to a quick boil and cook five
minutes, add one half cupful of cream just before serving.
BLACK BEAN SOUP.
Soak one quart of black beans over night; put them in a kettle with a
gallon of cold water and two bay leaves; boil slowly until well done,
rub through a colander, and return to the kettle; season with salt,
white pepper, and, if liked, a little thyme; blend one tablespoonful of
butter with one tablespoonful of flour and dissolve in one half cupful
of warm water; stir into the soup. Serve with croutons.
CARROT SOUP.
Boil six carrots in water; when thoroughly done drain them and pass
them through a fine sieve. Mix the pulp thus obtained with as much
clear stock (water will answer, but the soup will not be so good) as
will make it of the desired consistency. Add pepper, salt, and a pinch
of sugar. Melt one ounce of butter and mix with it a tablespoonful of
flour; then gradually add to the carrot purée; let it come to a boil,
add a small piece of butter; serve with croutons.
MOCK TURTLE SOUP.
Boil a bay leaf and a scant cupful of lentils in salted water until
tender. Mash through colander to remove husks. Put back in kettle and
add water enough to make one quart of soup; blend one tablespoonful of
butter with scant tablespoonful of flour and stir into the soup; let
come to a boil. Just before serving add fine slices of lemon, and two
sliced, hard boiled, eggs.
SCOTS BROTH.
Wash two ounces of barley; soak it for three hours; chop one half of
a medium sized head of cabbage, and one onion, put over to boil with
the soaked barley, in one quart of water; salt to taste. Let boil for
two hours; adding more water if it becomes too thick, be careful not
to add too much water; season with savory herbs, or soup powder; add a
tablespoonful of butter, and serve with croutons.
WHITE TURNIP SOUP.
Peel and prepare turnips according to quantity of soup desired, put
them over to cook in boiling water; when half done add one fifth as
much of onions, chopped very fine, with pepper and salt to taste. When
turnips are tender pour the liquid through a sieve and rub the turnips
through with a spoon. Return to kettle and add as much milk as is
required to bring soup to the proper consistency; add a little parsley,
chopped fine; one cupful of cream, and one tablespoonful of butter
blended with one teaspoonful of flour. Serve with croutons.
CREAM OF LIMA BEANS.
Soak one cupful of dried lima beans over night; in the morning
drain and add three pints of cold water. Cook until tender and rub
through a sieve. Cut two slices of onion and four slices of carrot
into small cubes; cook in two tablespoonfuls of butter until yellow,
add one cupful of cream or milk, two tablespoonfuls of butter, two
tablespoonfuls of flour, one teaspoonful of salt, and one saltspoonful
of pepper; and stir into the boiling soup. Strain and serve.
BEAN PURÉE WITH TOMATO.
To one pint of cold Boston baked beans, add one chopped, small,
onion, one bay leaf, and one cupful of tomato; boil in one quart of
water until tender, then mash through a colander, put back in kettle
over the fire and add one tablespoonful of butter blended with one
teaspoonful of flour; season to taste, let come to a boil, and serve
with croutons.
SAVORIES AND RELISHES.
SAVORY HASH.
Take one third of brown lentils (which have been cooked tender
and rubbed through colander) to two thirds of chopped cold boiled
potatoes, add one cupful of bread crumbs over which has been poured one
tablespoonful of melted butter. Season, adding savory, soup powder or
sage and chopped onion, as preferred; put tablespoonful of butter in
frying pan, add the hash, cover until thoroughly heated, then remove
cover and let brown, turn out on platter garnished with parsley.
NUT LOAF.
Grind or chop very fine one half pound of nuts--any kind you prefer;
add one pound of broken bread, one fourth pound of butter; turn on one
pint of boiling water and one egg, well beaten, salt, pepper, and sage
to taste; chop very fine. Butter a pudding dish, cover the buttered
surface with bread crumbs, pour in the mixture, and bake one hour or
until well done. Turn out on a platter, garnish with parsley or celery
tops. Serve with cranberry sauce.
VEGETABLE SWEET BREADS.
To six tablespoonfuls of lentils, previously boiled in salted water
until tender and mashed through a colander, add three tablespoonfuls
of bread crumbs and two beaten eggs, mix well together and fry by
tablespoonfuls in plenty of hot butter. Serve hot, with green peas.
STUFFED SQUASH.
Boil or steam, a good sized summer squash, it needs to be of tender
skin, leave on the skin and cut it once across before putting on to
cook; let it cook until tender, be careful not to break in taking up;
scoop out the seeds with a spoon, have ready some bread crumbs in which
have been mixed one tablespoonful of melted butter and tablespoonful of
finely minced onion and an equal quantity of chopped parsley or mint,
as you prefer, with salt and pepper to taste; fill the cavity in squash
with this stuffing and fasten together. Place in the oven and bake one
half hour, basting frequently with butter and hot water.
STUFFED CUCUMBERS.
Take three medium sized cucumbers, pare, remove the seed centers and
fill with stuffing. Bind the halves together with tape and steam until
tender; remove all tapes, but one, that through the middle, lay them
in a baking dish and brush them over with egg; then scatter fine bread
crumbs and brown. Serve in long dish, with brown gravy.
The stuffing is made as follows: Put one tablespoonful of melted butter
in stew pan, fry in the butter until brown one onion and two medium
sized apples chopped fine. Drain from the fat and make into stuffing
with bread crumbs flavored with a little mint, savory, or sage, as one
prefers; whip one egg and stir in, with seasoning to taste.
VEGETABLE CUTLETS.
Use as a basis the vegetables from which the clear soup stock is made;
after they have been thoroughly drained, set away, and chilled they
will chop nicely without mushing. To the quantity of vegetables used
for one gallon of soup stock, add one half can of peas, and one quart
of chopped, cold, boiled potatoes; pepper and salt to taste. Mould in
flat cutlet shapes, dip in fine bread crumbs, then in egg, again in
bread crumbs, and fry in hot oil or butter. Serve hot. This will make
about four dozen cutlets. If the chopped vegetables are placed in a
cool place they will keep nicely several days.
CELERY ON TOAST.
After washing and removing green leaves, cut celery stocks into pieces
about four inches long and cook in boiling, salted, water; when tender,
lay on buttered toast, moistened with the water the celery was cooked
in; add a brown sauce, and serve.
TURNIP SOUFFLÉ.
Make a white sauce of three tablespoonfuls of butter, three of flour,
and enough milk to make a thick, white sauce; use three cupfuls
of strained cooked turnip, whites of three well beaten eggs, a
teaspoonful finely chopped onion; salt, and a dash of cayenne; mix all
together, adding the whites of eggs last folding them carefully in,
bake in a well buttered pan in slow oven until a delicate brown.
FARINA CROUSTADES.
Put one quart of water in double boiler and add one teaspoonful of
salt; when scalding hot stir in gradually one and one half cupful of
farina; let it cook till very thick; then spread out on a flat buttered
dish about one and one half inches thick; when perfectly cold cut with
a round cutter and scoop out some of the center so as to make a sort of
cup; brush over with the yolk of egg and set in oven till a delicate
brown.
For filling, cut into dice, three hard boiled eggs, season with salt,
cayenne, and chopped parsley; add two tablespoonfuls of mushrooms cut
in half; mix with enough well seasoned brown sauce to moisten well;
fill the little croustades and serve; pass more of the filling or sauce
in a gravy boat.
RICE CROQUETTES.
One cupful of rice, boiled in one pint of milk and one of water until
tender. While boiling, add butter the size of an egg, two teaspoonfuls
of sugar, three eggs, and the juice and grated peel of one lemon. Mix
well, make into rolls a finger long, and dip first into yolks of two
eggs, well beaten, then into cracker crumbs, and fry in hot cocoanut
butter.
ITALIAN MACARONI.
Boil one third of a package of macaroni in salted water until tender,
drain and rinse in cold water; heat and cover with tomato sauce (see
sauces and gravies).
MACARONI PIE.
Boil a quarter of a pound of macaroni in water until quite soft; pour
off the water; add half a pint of milk, a quarter of a pound of grated
cheese, a piece of butter, a very little mustard, salt, a pinch of
cayenne, and a dust of white pepper. Let it boil for a minute, then
bake in a dish lined with rich crust. The crust should be brushed with
the white of egg to keep it dry.
MACARONI CHEESE.
Take the quantity of macaroni required to fill a baking dish two thirds
full, and boil until tender in salted water, drain through a colander
and rinse in cold water, place in baking dish with half a cupful of
milk if quantity used is small, a whole cupful if two quart dish is
to be filled, add cupful of grated cheese, pinch of soda and dash of
cayenne; bake a delicate brown.
VEGETABLE HOT-POT.
Use one turnip, one Spanish onion, one cupful of stewed tomato, one
and one half pound of potatoes; one half cupful of tapioca previously
soaked, butter, pepper, and salt to taste. Cut turnip into dice and
boil until tender, at the same time let tapioca cook clear. Cut
potatoes up fine, and chop onion fine and scald. Place a layer of
onion at bottom of buttered baking dish, then tapioca, on top of this,
potatoes, chopped turnip, and tomato,--with a little butter on each
layer; repeat this until the dish is full, and have a layer of potatoes
at the top. Bake in hot oven for one hour, the last quarter remove
cover; add layer of bread crumbs and brown.
WINTER VEGETABLE PIE.
Place in baking dish, slices of cold boiled potatoes, onions, celery,
and carrot, then add one scant cupful of stewed tomatoes and one half
can of peas. Cover with stock, thickened to a gravy with butter and
flour, cover with plain crust, and bake. A pie of this nature can be
made with a great variety of ingredients; apples, boiled chestnuts,
onions, and potatoes make a good combination. Rice, with a grating of
cheese, celery, onion, and tomato, another variety.
VEGETABLE HASH.
Of cooked and chopped vegetables, use one carrot, one blood beet, two
turnips, two quarts of finely sliced potatoes, one onion, and a stalk
of celery; one sprig of parsley; put them in a stew pan, cover tight,
and set in the oven. When thoroughly heated pour over a gravy of drawn
butter and cream. Stir together and serve.
NUT CROQUETTES.
Shell and grind one pound of English walnuts, add one teaspoonful of
salt, and the juice of half a lemon, one tablespoonful of chopped
parsley, a dash of cayenne pepper; mix thoroughly. Place one cupful of
milk in double boiler; rub one tablespoonful of softened butter with
two tablespoonfuls of flour; when the cream is hot, stir in the flour
and butter; cook until it thickens; season lightly.
Then turn the thickened cream into the nut mixture; have ready a well
beaten egg and whip in; mix all together thoroughly. Set away to cool;
when cold form into shapely rolls, dip in bread crumbs, then in beaten
egg, again in bread crumbs, and fry quickly in hot fat. Be sure the fat
is at right temperature,--see “Important Notes.”
BISCUIT PATES.
Make a nice light baking powder biscuit. Have ready, when the biscuits
are done, one cupful of small mushrooms cooked tender and cut fine,
dressed with one half cupful of cream, mixed with juice of mushrooms,
and thickened with one teaspoonful of flour, blended with teaspoonful
of butter; season to taste with salt and pepper. Take a thin slice off
of the bottom of the biscuit, dig out the center, leaving reasonably
thick walls, put little piece of butter in the shell and fill with
mushrooms dressing; serve at once. Stale biscuit may be used by
toasting them a few minutes in a hot oven after they have been hollowed
out. These are crisp and some prefer them to fresh biscuit.
YORKSHIRE PUDDING.
To six large tablespoonfuls of flour, add one teaspoonful of baking
powder and one half teaspoonful of salt; sift thoroughly; beat the
yolks of three eggs, and add milk enough to mix with flour and make the
consistency of soft custard; whip whites of eggs to stiff froth and
fold into mixture lightly. Melt a heaping tablespoonful of butter in
dripping pan, letting it brown slightly; pour in the mixture and place
in oven; then pour over the top a half cupful of melted butter; brown
another spoonful of butter, and when pudding is almost done baste with
browned butter. When done cut in squares and serve with melted butter.
FRIED APPLES.
Wash apples and dry them, cut in circular slices through the core of
the apples. Sprinkle liberally with sugar and fry in butter until well
cooked. Serve on a platter.
VEGETABLE SAUSAGES NO. 1.
Take three cupfuls of grated bread crumbs and moisten with hot water;
add salt, pepper, and mixed herbs. Beat till light, one egg and add to
bind. Shape in small cakes, or rolls, and fry in hot grease.
SAUSAGES NO. 2.
Take one cupful of boiled, or Boston baked, beans; heat, and mash
through sieve; chop two onions and boil very tender, mash, and add to
beans. Place in oven one cupful of bread crumbs and let them dry and
brown, then roll to powder; add to the mixture, bind with an egg, and
use savory or sage to flavor, with salt and pepper to season. Roll in
shape, dip in wheat meal, and brown in hot butter or oil.
CHINESE RICE.
Wash rice thoroughly, have agate kettle half filled with boiling salted
water. Sprinkle rice in the boiling water; let cook until rice is
thoroughly tender; then drain through a sieve.
CURRIED RICE WITH EGGS.
Prepare Chinese rice and serve with curried gravy made as follows:
Put one teaspoonful of chopped onion in frying pan, with one heaping
tablespoonful of butter; thicken with browned flour and add sufficient
water to make gravy of right consistency. Season with salt, pepper,
and curry powder enough to delicately flavor. Heap rice in center
of shallow dish or platter, pour the gravy around the edge of rice,
garnish with slices of hard boiled eggs, and lemon.
BANANA FRITTERS.
Slice bananas one half inch thick; squeeze over the slices some orange
juice; stand for fifteen minutes; drain each piece, dip in fritter
batter and fry.
CURRIED RICE.
Thoroughly wash one cupful of rice; let soak several hours in
cold water; put two tablespoonfuls of butter in saucepan; add one
teaspoonful finely chopped onion; when the onion begins to color drain
the rice and add to onion and butter; stir a few minutes; add two
teaspoonfuls curry powder, salt and pepper; then add two and one half
cupfuls of boiling water; cover and cook rapidly for ten minutes; then
move where it will cook very slowly three quarters of an hour.
IRISH STEW.
Chop fine a small onion, put over to stew in one pint of water; add
a bay leaf and half a teaspoonful of salt; let simmer until onion is
tender, take out the bay leaf; add pint of milk and one large potato,
pared and sliced thickly; let simmer until potato is tender, then add
one spoonful of flour blended with half a teacupful of butter; add
chopped three hard boiled eggs, pour over split baking powder biscuit
and serve on a platter, garnished with parsley.
CHESTNUT CROQUETTES.
Boil one quart of the large French chestnuts; remove the shells and
thin brown skin; mash and run through a sieve; put into a double
boiler, add enough sugar to sweeten, about two tablespoonfuls, the
grated peel of one orange and juice of one half of a lemon, one
tablespoonful of finely chopped citron; beat the yolk of one egg with
one tablespoonful of cream; add to the chestnuts; turn out and when
perfectly cold, form into croquettes; dip in egg, then in bread crumbs
or fine cake crumbs may be used; fry in deep hot fat.
For the sauce, put into a double boiler one half cupful of thick
cream, three fourths cupful of strong coffee, three tablespoonfuls of
sugar and the yolks of four eggs well beaten; stir till it begins to
thicken, remove from the fire; add juice of one half an orange, one
tablespoonful of lemon juice, three teaspoonfuls Maraschino; serve with
the croquettes.
MUSHROOMS.
GRILLED MUSHROOMS.
Prepared in this way the mushrooms must be large. After washing and
peeling, score the tops with a knife and lay them for one hour in a
pickle of oil, salt, pepper and lemon juice. Place them, tops down, on
a close-barred gridiron and broil over a clear, slow fire. Serve on
toast with a sauce made as follows:
Chop the stalks and pieces of mushrooms that have broken in the washing
and stew in broth for ten minutes with a little minced parsley and
onion. Beat the yolk of one egg with a gill of cream and add slowly to
the sauce. Stir the whole until hot without boiling and pour it over
the toast.
ESCALOPED MUSHROOMS.
Put the mushrooms in a buttered baking-dish with alternate layers of
crumbs, seasoning each layer plentifully with butter; add salt, pepper
and a gill of cream or gravy. Bake twenty minutes, keeping covered
while in the oven.
MUSHROOM PIE.
Line a baking dish with rich crust. Drain the liquor from a can of
small mushrooms, slice the mushrooms, add one cupful of cream, or rich
milk, and tablespoonful of butter, to juice of mushrooms. Season to
taste and thicken with tablespoonful of flour blended with butter; add
the mushrooms, fill in the baking dish, cover with top crust and bake a
rich brown. Brown sauce may be used if preferred.
AUNT SUSAN’S MUSHROOM PIE.
Line a deep pudding pan with rich paste; fill two thirds full of
mushrooms (if raw they must be stewed a few minutes first), make a
gravy of flour rubbed very smooth with thick cream, or with butter
and milk, thin with boiling water, season with salt, pepper and soup
powder, pour over the mushrooms, cover with paste and bake.
BAKED MUSHROOMS.
Toast for each person a large slice of bread and spread over with rich
sweet cream; lay on each slice, head downward, a mushroom, or if small,
more than one; season and fill each with as much cream as it will hold.
Place over each a custard cup, pressing well down to the toast; set in
a moderate oven and cook fifteen minutes. Do not remove the cups for
five minutes after they come from the oven, as thereby the flavor of
the mushroom is preserved in its entirety.
STEWED MUSHROOMS.
Drain off the juice from a can of small mushrooms; put a heaping
tablespoonful of butter into a frying pan; add two tablespoonfuls of
flour and brown well, stirring all the time; then pour in the juice of
mushrooms with water enough to make a thin gravy; season with salt,
pepper, and soup powder; add mushrooms and stew a few minutes, then
serve.
MUSHROOMS IN WHITE SAUCE.
For stewing, the smaller mushrooms are preferable. Carefully peel the
tops, cut the ends of the stalks level, wash and drain in colander.
They should be stewed, till tender, in as little water as possible.
When thoroughly cooked, add a pint of cream, or new milk, and thicken
in usual way with flour blended in melted butter.
MUSHROOMS WITH LEMON.
Use the small canned mushrooms, separate the mushrooms from the liquor,
put them, with one tablespoonful of butter in saucepan; add one
tablespoonful of lemon juice, a pinch of white pepper, and one quarter
of a teaspoonful of salt; place the saucepan over a slow fire and cook
gently fifteen minutes, then serve.
EGGS.
CURRIED EGGS, NO. 1.
Put into saucepan two tablespoonfuls of butter, add one half
teaspoonful onion juice; cook slowly till the onion begins to color;
then add one tablespoonful flour and one teaspoonful curry powder;
when perfectly smooth add three fourths of a cupful of clear stock and
one half cupful of cream; cook for five minutes, stirring constantly;
season with salt and pepper. Cut six hard boiled eggs into halves
lengthwise; strain the sauce over them and let stand on the stove a few
minutes till thoroughly heated. Serve on thin squares of toast.
CURRIED EGGS, NO. 2.
Boil half a dozen eggs hard and let them get cold. Fry in butter two
large onions cut in thin slices, and let them get quite brown, season
these with pepper and salt, and add a pint of boiling water; when
the onions have stewed for a little while, put in a cupful of milk
thickened with arrowroot, or flour, and flavor with curry powder, let
it simmer, then put in the eggs cut in halves, making them hot, but
do not let them boil. The amount of curry powder used is a matter of
taste; garnish the dish with boiled rice, and serve very hot.
BAKED EGGS.
Butter gem pans and line with fine, buttered, bread crumbs. Break one
egg carefully into each pan, season with bits of pepper, salt and
butter, cover lightly with buttered bread crumbs, and bake in oven
until delicate brown.
SCRAMBLED EGGS.
Break the eggs into a bowl and beat moderately light; add cream in
proportion of one tablespoonful to every two eggs; season to taste.
Have one tablespoonful of butter melted in hot frying pan and pour into
the mixture. Stir until cooked solid, turn on hot platter and serve at
once with toast.
SHIRRED EGGS.
Set a saucer on the stove--the heavy japanese ware stands the heat
best--and put in it a teaspoonful of butter, when hot break two eggs
into the dish, let cook until they bubble, and begin to set. Serve in
the dish in which they are cooked, slipping the saucer on to a small
plate. Serve at once.
HARD BOILED EGGS.
The eggs should be placed in boiling water, then set where they will
simmer, rather than boil, and be left for fifteen minutes; the yolks
will be dry and fine. To make them peel easily slip at once into cold
water on removing from the fire.
LYONAISE EGGS.
Put one half tablespoonful butter in sauce pan, add one teaspoonful
onion juice, cook slowly five minutes. Add one tablespoonful flour
and, when well mixed, add one and one half cupfuls milk, stir till it
thickens, season with salt and pepper, pour the sauce in a bake-dish,
and break six eggs onto the sauce. Sprinkle quite thickly with bread
crumbs, put bits of butter over all, and set in the oven for three or
four minutes.
EGGS WITH MUSHROOMS.
Trim and peel the mushrooms; put them in stew-pan with butter, and cook
until tender, season to taste. Place in shallow dish pouring the butter
over them, then break over them eggs enough to cover, sprinkle thickly
with bread crumbs and add bits of butter, place in hot oven long enough
to set the eggs. Do not let the eggs harden; four or five minutes is
the time usually required. Serve at once.
SAVORY EGGS.
Fry slices of Spanish onions until a delicate brown; add a
tablespoonful of chopped parsley, pepper and salt, blend fat with
tablespoonful of flour; add a pint of hot milk. Have ready some hard
boiled eggs, quarter, and heat in the prepared sauce. Serve on toast.
FRICASSEED EGGS.
Boil the eggs till hard, take them out of the shells and arrange on a
platter either in halves, or the yolks whole and whites cut in dice;
make a rich white sauce and pour over them, garnish the dish with
parsley.
EGGS FORCED.
Boil the number of eggs required; throw into cold water to chill; peel,
and cut crosswise, take out the yolks, being careful not to break the
whites. Rub the yolks with tablespoonful of butter (if six eggs are
used), add two tablespoonfuls of cooked, chopped, mushrooms, pepper,
salt, and one tablespoonful of chopped parsley; heat this mixture and
beat it to a paste. Stuff with it the whites of the eggs and serve cold
on bed of cress.
EGG CUTLETS.