twenty minutes; add one pint of orange juice and the juice of two
lemons; one cupful of candied cherries should be added just before
freezing. Freeze soft.
ENGLISH MARMALADES.
RHUBARB MARMALADE.
Peel and cut into inch pieces tender young rhubarb, to every pint allow
one pound of loaf sugar and three oranges. Spread the cut rhubarb on a
shallow dish and cover with the sugar; leave it for twelve hours; then
put it into the preserving kettle with the grated yellow rind of the
oranges (be careful not to use any of the white pulp or it will make
the preserve bitter), add the tender, juicy pulp of the oranges and
boil slowly for about one hour, or until jam sets when tested on a cold
plate.
ORANGE MARMALADE.
To every pound of sliced oranges (one half Seville and one half
sweet) add three pints of cold water; let stand in a cool place for
forty-eight hours; then boil all together until tender, generally about
two hours; set away for twenty-four hours. Then weigh the fruit and to
every pound of the boiled fruit add three fourths of a pound of sugar.
Boil until it will “set” when tried on a chilled plate.
LEMON MARMALADE.
Pour a scant quart of boiling water over two pounds of sugar and let
it stand until dissolved. Put in agate preserving kettle and peel
some very thin, thread-like strips of the delicate yellow rind of
the lemons; add to the liquid; carefully peel and remove all fibrous
parts from six large lemons, collect the seeds, tying them in a thin
cloth; add the pulp and the little bag of seeds to syrup, keep kettle
uncovered and let preserve boil gently. When it “sets” on a chilled
plate it is done. The seeds used in this way make it jell much more
quickly and the marmalade is more delicate in flavor.
APRICOT MARMALADE.
Choose deep yellow apricots, not too ripe; take off the skin, take out
the stones, and extract the kernel. To each twelve pounds of fruit
add eight pounds of sugar, put in agate kettle, and boil until it
will “set” by dropping into a chilled plate. It needs to be stirred
frequently and carefully watched to prevent burning.
INVALID COOKERY.
PEA SOUP.
One pint of fresh, or one can of marrowfat peas; boil until thoroughly
soft so they will mash easily; then strain through a sieve to remove
skins. To pulp and liquor add one pint of cream, one teaspoonful of
sugar, salt and pepper to taste, and one tablespoonful of butter.
Serve with wafers. This is a very nutritious and relishable soup for a
convalescent.
MILK TOAST.
Brown delicately a thin slice of stale bread, cut in strips and
place in bowl; to one cupful of rich milk, brought to a scald, add a
teaspoonful of butter, have ready one heaping teaspoonful of flour
blended with water, strain into scalding milk and stir until it
thickens, set back and let cook gently while you whip the white of one
egg to a stiff froth, add a pinch of salt, then take the simmering milk
from the stove and whip the beaten white of egg in quickly. Pour over
toast in bowl and serve at once.
CUP CUSTARD.
Allow one egg and three fourths of a cupful of rich milk for each cup,
sweeten to taste and flavor with grated nutmeg, or vanilla extract,
as you prefer, pour in cups, set cup in shallow tin half filled with
water, and place in oven; bake until solid, and knife blade can be
drawn out clean. Cooking in the pan of water prevents custards from
separating and becoming watery.
RICE FOAM.
Wash one heaping teaspoonful of rice and cook until thoroughly tender
in milk; mash through a sieve; add pinch of salt; heat a half cupful of
cream to a scald, and stir in the rice. Whip the white of one egg to a
stiff froth, and add immediately on removing from the stove. A bit of
chopped parsley may be added, if liked. Serve with wafers. This is a
pleasant change from sweet gruels, and is very nutritious.
CREAMED GRUEL.
Cook one tablespoonful of rolled oats in scant pint of water; when soft
strain through a sieve; add one half cupful of cream; salt to taste,
and let come to a scald. Have ready the whites of two eggs beaten to
a stiff froth, take gruel from the fire and whip in the eggs, sweeten
to taste and flavor with a dash of nutmeg or a few drops of vanilla
extract.
EGG GRUEL.
Heat a cupful of milk to 180 F., and stir into it one well beaten egg
mixed with one fourth cupful of cold water. Stir constantly for a few
minutes until thickened, but do not allow it to boil again. Season with
salt, or if preferred, a little loaf sugar.
BARLEY GRUEL.
Wash three tablespoonfuls of pearl barley, drop it into a pint of
boiling water and parboil five minutes. Pour the water off and add
one quart of fresh boiling water, let it simmer gently from one to
three hours, strain, season, and serve. A small piece of lemon rind
added to the gruel one half hour before it is done will give an
agreeable flavor. Equal quantities of barley gruel and milk make a very
nourishing drink; a little lemon juice with sugar to taste is sometimes
liked as the flavor for the gruel.
ARROWROOT.
Mix two tablespoonfuls of arrowroot with four tablespoonfuls of cold
water; add half a pint of boiling water and boil until it thickens;
sweeten to taste and add a little grated nutmeg.
GRAHAM GRUEL.
Mix one tablespoonful of graham meal in four tablespoonfuls of cold
water, stir it into a pint of boiling water, cook twenty minutes, salt
to taste, and boil ten minutes longer, put a gill of thin gruel into a
cup with one half gill of milk or cream, and serve hot.
EGG NOGG.
Beat the yolk of a freshly laid egg with a tablespoonful of sugar until
it is light and creamy, add to this one half cupful of milk (hot or
cold, as you wish the drink, warm, or chilled), whip in, lightly, the
white of the egg, beaten stiff, a light grating of nutmeg, and if
mixed cold, a tablespoonful of cracked ice. Serve at once.
EGG AND LIME WATER.
To a wineglass full of lime water, add the stiffly beaten white of one
egg. Give this often, in small quantities, to patient. It is excellent
in cases of obstinate vomiting and bowel trouble.
APPLE WATER.
Wash and wipe a large sour apple and, without paring, cut it into thin
slices. Put them in a bowl with one strip of lemon peel, add one cupful
of boiling water, cover and set away to cool, strain when cold, sweeten
and serve with cracked ice. Cranberries or rhubarb may be used in the
same way.
EGG LEMONADE.
Beat the white of an egg to a stiff froth, mix with it the juice of a
small lemon and one tablespoonful of sugar. Add one cupful of ice water
and shake thoroughly.
ARROWROOT WATER.
Boil the thin rind of a fresh lemon in one quart of water. When
boiling, pour over one tablespoonful of arrowroot previously mixed with
a little cold water, stir well, sweeten to taste, and let it boil for
five minutes; squeeze in the juice of one lemon.
BARLEY WATER.
One teaspoonful of pearl barley, one half lemon, one quart boiling
water, sugar to taste. Wash the barley in cold water, add boiling
water, juice of lemon, a bit of rind, let stand, covered, and warm for
three hours.
EGG TEA.
Take the white of one egg and beat it to a stiff froth, beat the yolk
into it with a scant tablespoonful of sugar, then pour in slowly
(beating the mixture all the time) half a cupful of hot milk; flavor
with grated nutmeg or vanilla to taste.
TOAST WATER.
Brown nicely in the oven slices of bread, and pour upon them sufficient
boiling water to cover. Let them steep until cold, keeping the bowl or
dish containing the toast closely covered. Strain off the water and
sweeten to taste. Chill by setting dish in bowl of chopped ice.
BARLEY WATER.
Put two ounces of pearl barley into half a pint of boiling water and
let it simmer a few minutes. Drain off and add two quarts of boiling
water with a few figs and stoned raisins cut fine. Boil slowly until
reduced about one half and strain. Sweeten to taste, adding the juice
of a lemon and nutmeg if desired.
BAKED MILK.
Put the milk in a jar, covering the opening with white paper, and bake
in a moderate oven until thick as cream. May be taken by the most
delicate stomach.
FLAXSEED LEMONADE.
Pour on four tablespoonfuls of whole flaxseed one quart of boiling
water and add the juice of two lemons. Let it steep for three hours,
keeping it closely covered. Strain and sweeten to taste.
IMPORTANT NOTES.
THE WAY TO TEST HOT FAT.
If a bit of dry bread will brown in one minute fat is hot enough for a
raw mixture. If cooked mixtures are to be browned the fat should be hot
enough to brown a piece of bread in forty seconds. This method however,
is only a makeshift and is not absolutely accurate. A thermometer
should be used; 380 to 390 degrees is the right temperature for frying
vegetable substances. Heat fat slowly.
CELERY FLAVORING.
Clean the green stalks and leaves of celery and dry, place in paper
bags to be used for soups and savories when celery is out of season.
This can be used in place of the celery seed called for in some
receipts.
NUT BUTTER.
Peanuts shelled and well roasted with the skins rubbed off will, when
ground, dissolve into a buttery substance which can be spread on bread
and made into sandwiches. All kinds of nuts reduced to flour can be
readily digested and can be placed on the table to be eaten with bread
or spread on sandwiches.
BAY LEAVES.
Bay leaves contribute a most delicate and pungent flavor to soups,
savories and gravies. They can be obtained at any druggist’s, and five
cents worth will last a long time.
SUBSTITUTES FOR INGREDIENTS IN NON-VEGETARIAN RECEIPTS.
SUET.
In place of suet use bread crumbs soaked in oil or butter.
MEATS.
Use nuts as substitute for meats. To prepare the nuts for cooking, pick
from the shell carefully and chop very fine, or better yet, grind in
nut mill.
GELATINE.
In place of gelatine, use Irish Moss or corn starch.
MEAT FATS.
Nut butter takes the place of meat extract and fats in gravies and
sauces. Where plain butter is preferred with a savory flavoring of
herbs, always brown the flour used for thickening.
PASTRY.
Cocoanut or cow’s butter is the substitute for lard or cotoline in
vegetarian pastry.
HERBS.
The value of herbs for savories and soups is too little understood by
American cooks. Here is “Aunt Susan’s” receipt for a “soup powder” that
will flavor any soup, gravy, or savory dish with a fine flavor:
SOUP POWDER.
Sweet Marjoram--Powdered, two ounces.
Parsley--Powdered, two ounces.
Summer Savory--Powdered, two ounces.
Thyme--Powdered, two ounces.
Bay Leaf--Powdered, two ounces.
Lemon Peel--Powdered, one ounce.
Sweet Basil--Powdered, one ounce.
Rosemary--Powdered, one ounce.
TO PREPARE ONIONS FOR SALADS OR FILLINGS.
Peel and slice, or chop, cover the onions with boiling water, and let
stand three or four minutes, drain and put in ice water, let stand ten
or fifteen minutes, or, until crisp. The onions are just as crisp as
before, and much more delicate.
THE WAY TO DRY CORN.
Just scald, then cut from the cob, put in a pan and set over kettle
of boiling water; stir frequently, and in a couple of hours the corn
will be almost dry, if the water in kettle has been constantly kept at
boiling. Set in warm oven half an hour and the corn is ready to put in
bags; dry and clean.
WEIGHTS AND MEASURES FOR COOKS.
1 pound of wheat flour is equal to 1 quart
1 pound and two ounces of Indian meal make 1 quart
1 pound of soft butter is equal to 1 quart
1 pound and 2 ounces of best brown sugar make 1 quart
1 pound and 1 ounce of powdered white sugar make 1 quart
1 pound of broken loaf sugar is equal to 1 quart
4 large tablespoonfuls make ¹⁄₂ gill
1 common-sized tumbler holds ¹⁄₂ pint
1 common-sized wine glass is equal to ¹⁄₂ gill
1 tea-cup holds 1 gill
1 large wine glass holds 2 ounces
1 tablespoonful is equal to ¹⁄₂ ounce
COLORING FOR SAUCES AND SOUPS.
Crush a quarter of a pound of loaf sugar to powder, put it into a
sauce pan with a tablespoonful of water, and stir it unceasingly over
a gentle fire until it begins to acquire a little color. Draw it back
and bake it very slowly, still stirring it, until it is almost black,
without being in the least burnt. It will take about half an hour. Pour
a quart of water over it, let it boil for a few minutes until the sugar
is quite dissolved, pour it out, and when cold, strain it into a bottle
and store it for use. A tablespoonful of this browning will color half
a pint of liquid.
BOILING VEGETABLES.
It is very essential for health that all the properties of food should
be retained in the cooking, therefore the habit of boiling the various
vegetables, in an unnecessary quantity of water, and then draining this
down the sink, is a means of defrauding the organism of the nourishment
originally contained in the article.
Potatoes, carrots, parsnips, and other articles requiring their skins
to be removed for serving or mincing, should, when possible, be steamed
“in their jackets” and peeled as much as necessary afterwards.
Cauliflowers, cabbage, &c., are excellent when steamed. Green peas,
beans, and such, should be put in a covered vessel, with a little
butter, and, when necessary, a spoonful or two of water, and gently
stewed, standing inside a saucepan of water without the water touching
them; or they can be stewed in the oven in an earthenware jar, with a
little butter and a spoonful or two of water. This method of cooking
takes very little longer time than the ordinary boiling in water. The
oven should be moderately heated.
STEWING FRUITS.
Fruits are better stewed in a double enamelled saucepan, or baked in
a tightly covered earthen jar in the oven with as little water as
possible.
Dried fruits, such as raisins, figs, dates, &c., should be washed and
picked over carefully, then soaked for several hours in cold water till
they are soft and swollen to their fullest extent, when they should be
stewed in the same water.
USE OF SALT.
As little salt as is palatable should be used, and an effort made to
daily lessen its use. When once the system is freed from the use of
this mineral in its daily food, a small dose shows it to be an active
poison. There is enough of natural salts in our vegetable foods without
our making use of the mineral deposit. Knowing that many will use this
book who are just turning from the meat diet, we give, as a rule, the
usual quantity of salt in the receipts used in ordinary cookery. For
the same reason we give the ordinary beverages in daily use, in the
menus.
BEVERAGES.
Fruit juices are far more conductive to good health than tea or coffee,
and we especially recommend lemon juice diluted with boiling water as
a breakfast beverage, though we have not ventured to place it on the
regular bill of fare. It is a most appetising morning drink, and should
be taken a short time before eating.
MENUS FOR ONE WEEK.
BREAKFAST--MONDAY.
Chinese Rice with Cream.
Fruit.
Boiled Eggs.
Creamed Potatoes.
Whole Wheat Muffins.
Lemon Marmalade.
Coffee.
LUNCHEON--MONDAY.
Bean Soup with Nouilles.
Toast.
Boiled Egg Sandwiches.
Jelly.
Gingerade.
DINNER--MONDAY.
Cream of Tomato.
Steamed Sweet Potato.
Celery on Toast.
Macaroni and Cheese.
Lettuce with Mayonaise.
Whole Wheat Bread.
Fruit Pie.
Stuffed Dates.
Grape Juice.
BREAKFAST--TUESDAY.
Fruit.
Whole Wheat with Cream.
Savory Hash.
Warmed Sweet Potatoes.
Griddle Cakes.
Syrup.
Coffee.
LUNCHEON--TUESDAY.
Cabbage Soup.
Baked Potatoes.
Fried Apples.
Corn Muffins.
Preserves.
Oolong Tea.
DINNER--TUESDAY.
Soup.
Cream of Celery.
Mashed Potatoes.
Omelet with Peas.
Wax Beans.
Tomato Aspic on Lettuce with Mayonaise Dressing.
Cabinet Pudding.
Coffee.
BREAKFAST--WEDNESDAY.
Breakfast Food with Cream.
Stewed Raisins.
Creamed Potatoes.
Shirred Eggs.
Toast.
Tea or Coffee.
LUNCHEON--WEDNESDAY.
Dutch Soup.
Wachtmeister Potatoes.
Hot Biscuit.
Apricot Sauce.
Tea.
DINNER--WEDNESDAY.
Soup.
Cream of Carrot.
Escaloped Tomatoes.
Rice and Cheese.
Parsnip Balls.
Potato Salad.
Apricot Tapioca.
Cake.
Coffee.
BREAKFAST--THURSDAY.
Oat Meal with Cream.
Corn Fritters.
French Fried Potatoes.
Stewed Prunes.
Whole Wheat Muffins.
Tea.
LUNCHEON--THURSDAY.
Corn on Toast.
Lyonaise Potatoes.
Cheese Puffs.
Whole Wheat Bread and Butter.
Cake.
Peaches.
Cocoa.
DINNER--THURSDAY.
Clear Soup with Nouilles.
Escaloped Potatoes.
Vegetable Cutlets.
Lima Beans.
Celery Salad.
Apple Dumplings.
Hard Sauce.
Nuts and Raisins.
French Coffee.
BREAKFAST--FRIDAY.
Fruit.
Breakfast Food with Cream.
Potato Balls.
Fried Tomatoes.
Corn Cakes with Syrup.
Caramel Coffee.
LUNCHEON--FRIDAY.
Welsh Rarebit.
Baked Potatoes.
Stewed Tomatoes.
Oat Meal Pudding.
Tea.
DINNER--FRIDAY.
Corn Chowder.
Escaloped Potatoes.
Devilled Tomatoes.
Mushroom Pie.
Cheese Relish.
Banana Short Cake.
Fruit Juice.
BREAKFAST--SATURDAY.
Fruit.
Oat Meal with Cream.
Milk Toast.
Baked Potatoes.
Bread Griddle Cakes.
Jam.
English Breakfast Tea.
LUNCHEON--SATURDAY.
Rice Soup.
Creamed Potatoes.
Escaloped Eggs.
Honey and Waffles.
Chocolate.
DINNER--SATURDAY.
Split Pea Soup.
Lyonaise Potatoes.
Nut Loaf.
Wax Beans.
Salad of Lettuce and Grape Fruit.
Apple Pie.
Cheese.
Coffee.
BREAKFAST--SUNDAY.
Fresh Fruit.
Porridge with Cream.
French Fried Potatoes.
Boston Baked Beans.
Brown Bread.
Coffee.
DINNER--SUNDAY.
Julienne Soup.
Welsh Rarebit.
Corn on Toast.
Baked Sweet Potatoes.
Mushroom Pie.
Nut Salad.
Orange Foam.
Lady Fingers.
Coffee.
SUNDAY NIGHT LUNCH.
Russian Sandwiches.
Celery Salad.
Cake and Fruit.
Grape Juice.
MENUS FOR PLAIN LIVING.
BREAKFASTS.
Breakfast Food.
Marmalade.
Creamed Potatoes.
Whole Wheat Griddle Cakes.
Syrup.
Coffee.
Breakfast Food with Cream.
Spanish Eggs.
Rice Fritters.
Graham Gems.
Apricot Marmalade.
Tea.
Fruit.
Graham Porridge with Cream.
Corn Muffins.
Vegetable Sausages.
Lyonaise Potatoes.
Chocolate.
Grapes.
Rye Porridge with Cream.
Boiled Potatoes.
Vegetable Cutlets.
Whole Wheat Muffins.
Coffee.
Apples.
Whole Wheat Porridge with Cream.
Baked Potatoes.
Fried Corn Mush.
Lemon Marmalade.
Pop Overs.
English Breakfast Tea.
Bananas.
Oat Meal with Cream.
Potato Pancakes.
Toast.
Scrambled Eggs.
English Breakfast Tea.
Oranges.
Chinese Rice.
Shirred Eggs.
Creamed Potatoes.
Pop Overs.
Coffee.
Porridge with Cream.
Savory Hash.
Orange Marmalade.
Muffins.
Chocolate.
Fruit.
Oat Meal Porridge with Cream.
Rice Griddle Cakes.
Maple Syrup.
Coffee.
DINNERS.
Soup.
Cream of Asparagus.
Omelet with Peas.
Lima Beans.
Creamed Potatoes.
Pop Overs.
Rice Pudding.
Coffee.
Rice Soup.
Vegetable Hash.
Escaloped Potatoes.
Cabbage Salad.
Squash Pie with Cheese.
Coffee.
Lentil Soup.
Italian Macaroni.
Corn Fritters.
Lyonaise Potatoes.
Apple Tapioca.
Coffee.
Baked Beans.
Stewed Tomatoes.
Baked Sweet Potatoes.
Rolls.
Apple Dumplings.
Coffee.
Escaloped Eggs.
Mashed Potatoes.
Corn on Toast.
Snow Pudding.
Coffee.
Sweet Breads with Peas.
Mashed Potatoes.
Biscuit.
Oat Meal Pudding.
Coffee.
Tomatoes on Toast.
Baked Potatoes.
Macaroni and Cheese.
Orange Custard on Rice.
Coffee.
Bean Puree with Nouilles.
Creamed Vegetables.
Stewed Tomatoes.
Macaroni Pie.
Cheese Puff.
Fruit.
Coffee.
Potato Soup with Dumplings.
Cheese Custard.
Wafers.
Farina Croustades.
Potatoes in White Sauce.
Sliced Cucumbers.
Pineapple Tart.
Coffee.
COLD SUPPERS.
Egg Sandwiches.
Celery Salad with Cheese Sticks.
Coffee Cake.
Orange Foam.
Iced Tea.
Tomato Salad.
Whole Wheat Bread.
Nut Sandwiches.
Angel Food.
Strawberries and Cream.
Lemonade.
Boston Baked Beans Cold,
Serve with cut lemons.
Whole Wheat Bread.
Butter.
Olives.
Cheese.
Wafers.
Sliced Peaches.
Sponge Cake.
Chocolate Sandwiches.
Grape Juice.
HOT SUPPERS.
Bean Salad.
Wachtmeister Potatoes.
Waffles with Syrup.
Celery.
Cheese.
Crackers.
Coffee.
Tomato Fritters.
Baked Potatoes.
Cake.
Sauce.
Chocolate.
Rice Croquettes.
Lyonaise Potatoes.
Jelly.
Pop Overs.
Tea.
Savory Hash.
Baked Potatoes.
Tomato Salad.
Honey.
Whole Wheat Muffins.
Chocolate.
FORMAL LUNCHEONS.
Cherries.
New Potatoes.
Nut Croquettes.
Steamed Corn.
Italian Salad.
Wafers.
Macaroons.
Orange Ice.
Kisses.
Chocolate with Whipped Cream.
Tomato Bouillon.
Sweet Breads Served on Green Peas.
Wachtmeister Potatoes.
Grilled Mushrooms.
Lettuce Salad.
Wafers.
Cheese.
Lady Fingers.
Eclairs.
Chocolate Stripes.
Pine-Apple Sherbet.
Soup.
Cream of Green Peas.
Eggs and Asparagus.
Farina Croustades.
Potato Pears.
Salad of Grape Fruit and Walnut.
Graham Sandwiches.
Wafers.
Chocolate Cream.
Velvet Cake.
Chocolate.
Corn Soup.
An English Monkey.
Bread.
Savory Eggs.
Boiled Potatoes.
Turnip Soufflé.
Snow Balls.
Orange Cake.
Gingerade.
Oranges.[1]
Welsh Rarebit.
Potato Croquettes.
Fricasseed Tomatoes.
Baked Eggs.
Baked Mushrooms.
Bread.
Butter.
Nut Salad.
Wachtmeister Pudding.
Grape Juice.
[1] Peel and pierce with a fruit fork, leaving fork in the fruit; lay
on a bed of cracked ice in shallow dish; serve from the platter.
Macaroni Soup.
Curried Rice.
Fried Tomatoes.
Yorkshire Pudding.
Princess Potatoes.
Olives.
Salmagundi.
Wafers.
Frozen Fruits.
Coffee.
FORMAL DINNERS.
Mock Turtle Soup.
Mashed Potato.
Biscuit Patês.
Lima Beans.
Cabbage Salad.
Bread.
Butter.
Olives.
Pine-apple Short Cake.
Celery.
Cheese.
Crackers.
Coffee.
Julienne Soup.
Vegetable Omelet.
Escaloped Potatoes.
Italian Salad.
Stuffed Tomatoes.
Wafers.
Ripe Currant Pie.
Coffee.
Soup.
Cream of Asparagus.
Mashed Potatoes.
Nut Croquettes.
Peas.
Baked Mushrooms.
Cheese Wafers.
Tomato Salad.
Orange Short Cake.
Coffee.
Soup.
Cream of Potato.
Baked Egg Plant.
Eggs with Mushrooms.
Pastry with Peas.
Lettuce Salad.
Cheese Wafers.
Charlotte Russe.
Coffee.
Tomato Bouillon.
Welsh Rarebit.
New Potatoes.
Asparagus Pie.
Peas.
Tomato Salad.
Bread.
Butter.
Frozen Sherbet.
Macaroons.
Stuffed Dates.
Lady Fingers.
Coffee.
Soup.
Cream of Celery.
Potato Patês.
Mushroom Pie.
French Peas.
Stuffed Tomato Salad with Mayonaise.
Bread.
Butter.
Olives.
Banana Pudding.
Cakes.
Nuts.
Raisins.
Coffee.
MERCURY.
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A Theosophical Monthly, devoted to the study of Oriental Philosophy,
the Occult Sciences and the Brotherhood of Man. John Walters, Managing
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Volume III
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