B^mmmm 
 
 METROPOLITAN 
 
 '■'•m 
 
 BOOK 
 
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ALBERT R. MANN LIBRARY 
 Cornell University 
 
 Gift of 
 Thomas Bass 
 
 
 ^^, -^ ^ .^ -- 
 
 
 ¥ 
 
 
 Fhim Home Bakings, by Edna Evam 
 San Frandsco, 1912. 
 
 
THE 
 
 METROPOLITAN LIFE 
 COOK BOOK 
 
 Printed and Distributed by the 
 
 METROPOLITAN LIFE INSURANCE COMPANY 
 
 For the use of its Industrial Policy-holders 
 
 1922 
 
"TXTHAT shall I give them for dinner to-night?" 
 is the everlasting question facing the house- 
 wives of the nation. This little book will help you 
 answer the question. The recipes have been carefully 
 prepared so as to provide nourishing, tasty dishes at 
 the lowest possible cost. There are so many of them 
 that you will not have to worry about your family 
 "getting tired" of what you cook for them. We hope 
 that you will find it useful and helpful. 
 
 Metropolitan Life Insurance Company.' 
 
 CONTENTS 
 
 Our Daily Meals , .r* 't'.'SI tV. : , 3 
 
 Measurements 5P£j;^^C<?!^l^.. s 
 
 Breakfast Dishes "TX ._. • 7 
 
 Toast 1 .'5. 9 
 
 Cereal Flour and Meal Mixtures (MS. "7.7 10 
 
 General Directions for Making Muffins W.?-.^ 12 
 
 Bread and Bread Making 19 
 
 Beverages ' 24 
 
 Soups 25 
 
 Fish 28 
 
 Meat 31 
 
 Poultry 35 
 
 Fat 38 
 
 Meat Substitutes 39 
 
 Vegetables 43 
 
 Salads.. 46 
 
 Desserts 50 
 
 Frozen Mixtures 54 
 
 Cakes 56 
 
 Cookies 60 
 
 Pastry 61 
 
THE METROPOLITAN LIFE COOK BOOK 
 
 OUR DAILY MEALS 
 
 We all know that to live we must have food, but we do not all 
 realize that we must eat the right kinds of food to be at our best 
 and to work eflBlciently. 
 
 It is true that a great many families are not well nourished, not 
 because they do not spend enough money for food, but because 
 they do not get enough food value for the money spent. The 
 average housewife of to-day finds that it takes a great deal of 
 thought and care to make wise choice of food that will best suit 
 the needs of her family and yet keep within the amount of money 
 that she can afford to spend. 
 
 Many housewives have increased the cost of their food supply 
 through lack of thought in buying. The cost of food is no measure 
 of its food value. A high-priced article may have little food value, 
 while a low-priced article may have high food value. 
 
 In buying food, to insure that the different kinds of food are 
 provided so that the family may be well fed at the lowest cost, 
 one-fourth to one-third of tiie money should be spent for 
 bread or cereal foods. A pint of milk should be allowed for each 
 member of the family, and the same amount that is spent for milk 
 should be spent for meat, fish or meat substitutes, and as much 
 again should be spent for fruit and vegetables. 
 
 THE DAY'S FOOD 
 
 A man of average size, who is moderately active, is likely to be 
 well fed on a diet which includes the following: 
 
 One pound or a little less of bread or cereal food, such as 
 wheat, corn, hominy, rye, oatmeal, barley, buckwheat, or rice 
 preparations. 
 
 Two ounces or 4 tablespoons of fat, such as butter, oleomar- 
 garine, corn oil, cottonseed oil, peanut oil, olive oil, meat drippings, 
 etc. 
 
 Two to 3 ounces or 4 to 6 tablespoons of sugar, syrup, corn 
 syrup, molasses, maple sugar or syrup, honey, etc. 
 
 About I pound of meat as purchased, poultry,fish, eggs,cheese, 
 dried peas, beans, lentils, cowpeas, peanuts, etc. 
 
4 THE METROPOLITAN LIFE COOK BOOK 
 
 One pint of mUk. This may be in the form of a beverage, or 
 in milk dishes. ' 
 
 About § poimd of potatoes or root vegdables. 
 
 About ^ pound fresh vegetables or greens, or fresh fruit in 
 season. If fresh fruit is too expensive, dried fruits should be 
 substituted. 
 
 SELECTION AND PREPARATION OF POOD 
 
 It is 'weQ. to remember the following: 
 
 That it pays to figure carefully how much food is needed. 
 
 That it pays to buy clean food from clean stores. 
 
 That it pays to go to market, buy for cash, and carzy home the 
 foods that are bought. 
 
 That foods which are plentiful cost little. 
 
 That anything out of season is always expensive. 
 
 That food in package form is more expensive than that in bulk. 
 
 That it is cl^aper to buy in large quantities tiian in small. 
 
 That all foods should be prepared in such a way that all tiieir 
 food value may be kept and none of it wasted. 
 
 That a variety of food from day to day, rather than a great 
 variety at one meal, will not only keep the cost of food down, but 
 also lessen labor, to say nothing of its good efiect on the body. 
 
 CARE OF FOOD MATERIALS 
 
 After food has been carefully selected, it is important that it 
 should be carefully stored and prepared. It must be kept clean and 
 sweet. 
 
 Milk and cream should be kept in clean receptacles, closely 
 covCT«d, in a cool place. If purchased in txottles, •fee bottles 
 should be carefully washed and wiped before putting them in the 
 retfrigerator. The top of milk should be used for the breakfast 
 cereal, beverages and puddings. 
 
 Eggs shotild be washed before using. Egg shells may be used 
 for clearing coffee or soups. The white of egg dinging to the shell 
 does the work. 
 
 Fruits should be washed and wiped dry, and kept in a cool, 
 dry place. 
 
 Salad greens should be carefully washed and picked over. The 
 outside coarser parts maybe used in makirtg soups and sauces. The 
 inner, finer parts should be used for salads. After tiie salad greens 
 
MEASUREMENTS 
 
 have been carefully washed, they shotild be put into a cheese-cloth 
 bag and kept in a refrigerator. 
 
 Meat and fish should be taken out of the paper wrappings 
 immediately, as the paper absorbs some of the juice of the meat. 
 Meat and fish should be wiped clean with a piece of cloth dipped 
 in salted water. The trimmings should not be removed at the 
 butcher shop, as they may be used in many ways. Extra fat on 
 the meat should be removed before cooking and used as a btitter 
 substitute. (See page 38.) Fat of meat may be used with vege- 
 tables and in suet puddings, in cookies, soups and sauces. Bones 
 and left-over neat may be used in maldng soups, croquettes, meat 
 pies and hashes. 
 
 Fish or other food with a strong odor should be kept in a 
 covered dish that the odor may not affect other foods. A tin lard 
 pail is good for this. Head, tail and bones of fish may be used in 
 making fish soups and fish sauces. 
 
 Cheese should be kept in a cool, dry place, wrapped in a clean 
 cloth which has been dampened in vinegar. 
 
 Bread should be kept in a covered box or crock. Pieces of 
 stale bread are good for toasting and bread puddings. Odd pieces 
 of bread ^ould be dried and crumbed, and are kept best when left 
 in a paper bag. 
 
 Flom: should be kept in closely covered bins. When empty, the 
 bins should be washed, scalded and dried in the sim, if possible. 
 
 Cereals should be kept in covered jars. 
 
 Baking-powder should be left in the tin can, closely covered. 
 
 Bottles containing flavoring should be kept closely covered and 
 should never be allowed to stand any length of time tmcovered. 
 Flavorings should be added to mixtures after cooking, when 
 possible. 
 
 MEASUREMENTS 
 Much good food is spoiled in cooking. In order to have good 
 results in cooking, reliable recipes should be followed accurately. 
 Correct measurements are absolutely necessary to insure suc- 
 cessful results. 
 
 A FEW GENERAL RULES 
 Sift flour, meal, powdered sugar, confectioners' sugar and soda 
 before meastiring. 
 
6 THE METROPOLITAN LIFE COOK BOOK 
 
 Mustard and baking-powder are apt to settle in the can, and 
 therefore should be stirred to lighten before measuring. 
 
 Salt lumps easily, and the lumps should be broken before 
 measuring. 
 
 Dry materials, such as flour, 'should be measured lightly with 
 a scoop or spoon, and not packed hard into the measure. 
 
 Every household should have measuring cups, measuring 
 tablespoons and teaspoons on hand. 
 
 All the recipes in this book call for level or flat measurements. 
 
 To measure butter, lard, or any kind of fat, pack solidly into 
 the cup or spoon and make level with a knife. If the fat is very 
 hard, it may be softened by leaving it in a warm place for awhile, 
 or it may be cut into small pieces before measuring it. 
 
 To measture a spoonful of any dry material, dip the spoon into 
 it, fill it, lift it and level it with a knife. 
 
 For a half spoonful, divide lengthwise. 
 
 For a quarter of a spoonful, divide the half crosswise. 
 
 For an eighth of a spoonful, divide the quarter diagonally. 
 
 Less than one-eighth of a teaspoonf ul is considered a f ewgrains. 
 
 A cupful of liquid is all the cup will hold. 
 
 A teaspoonf ul or tablespoonf ul is all the spoon will hold. 
 
 NoTB. — ^It will be found that a heaping teaspoonful of diy material, such as baking- 
 powder, is the same as 4 or 5 level teaspoonfuls. Housewives who are not in the habit of using 
 level measurements are apt to think that recipes calling for level measurements require more 
 materia than those that they have been using. 
 
 EQUIVALENTS 
 
 3 teaspoons equal 1 tablespoon 2| cups powdered sugar equal 1 lb. 
 
 4 tablespoons equal | cup 3^ cups confectioners' sugarequall lb, 
 2 cups equal 1 pint 2 cups milk equal 1 pound 
 
 2 pints equal 1 quart 2 cups butter equal 1 pound 
 
 4 quarts equal 1 gallon 2 cups finely chopped suet equal 1 lb. 
 
 4 cups of flour equal 1 pound 2 cups chopped meat equal 1 pound 
 
 4 cups entire wheat flour equal 1 lb. 3 cups raisins equal I pound 
 
 3 cups (scant) cornmeal equal 1 lb. 4| cups of coffee equal 1 pound 
 
 2 1 cups oatmeal equal 1 pound 2 1-7 cups pearl tapioca equal 1 lb. 
 
 6 cups rolled oats equal 1 pound If cups instant tapioca equal 10 oz. 
 
 4f cups rye meal equal 1 pound !§ cups minute tapioca equal 10 oz. 
 
 2 cups rice equal 1 pound 40 small prunes equal 1 pound 
 
 2 cups granulated sugar equal 1 28 large prunes equal 1 pound 
 
 pound 75 apricot pieces equal 1 pound 
 
 2| cups brown sugar equal 1 pound. 3 large bananas equal i pound 
 
BREAKFAST DISHES 
 
 BREAKFAST DISHES 
 
 FRUIT CEREAL MIXTDRES MILK 
 
 Europeans are in the habit di serving much simpler breakfasts than 
 Americans. The breakfast should be filling and satisfying to start the 
 day well. A few well-coaked dishes served at one time always make a 
 more wholesome meal than when a great variety is served. 
 
 It is a good j)lan to serve some kind of fruit for breakfast. This may be 
 fresh fruit, when it is in season and plentiful and not too expensive, or it 
 may be dried fruit, which has been stew-ed. 
 
 Mildly acid fresh fruit in good condition should be served raw. 
 
 Dried fruit may be cooked alone or with the breakfast cereal. 
 
 DIRECTIONS FOR COOKING DRIED FRUIT 
 
 ■Wash fruit carefully. 
 
 Soak in cold water to cover overnight. 
 
 Brain fruit, heat the water in which it has been soaked to boiling point, 
 add the soaked fruit, and let simmer slowly until fruit is plump and soft. 
 A little SHgar or synip may be added if Hiore sweetening is desired. 
 
 CEREALS 
 
 Cereals furnish one of the most important foods we have. Nature 
 provides some kind of a cereal in almost every country. From the oats and 
 rye of the Northern -countries to the rice of the Southern countries. Man 
 depends on it for his daily bread. Cereal foods include the kernels of corn, 
 oats, rye, rice, wheat, barley, etc., the breakfast foods, meals and flours 
 made from them, or bread, cracfcers, muffins, e^es or pastry, which are 
 rich in cereal products. Cereals are used in one form or another, such as 
 in musheSj gruels, macaroni, bread mixtures and all "batters and doughs 
 in every "home. As a rule, the more cereal food used the cheaper the diet. 
 
 Cereal mush, or other cereal dishes, with milk for breakfast, furnishes 
 a meal full of food value. It is a good plan to have several different kinds 
 «f cereal preparations on band, such as those made from wheat, oat, corn, 
 rye, barley and Tioe;, that there may be a ohange from day to day. Corn and 
 oat preparations furnish particularly good winter foods, as they are rich in 
 fat and are therefore valuable beat producers. Coinmeal, oatmeal, rice 
 and hominy grits are cheaper than the "iready-to-eat" breakfast foods. 
 
 As all eereals are rich in starch, they should be thoroiigbly cooked. 
 The ciac&@d cereals should be cooked twelve hours, while the steamed 
 and rolled preparations require only one-half hour or more, as they are 
 partly cooked at the ifactory. 
 
 Cereals when cooiked should 'be stiff enough so Aat they can l^e chewedi 
 that the saliva of the mouth may be thoroughly mixed with the cooked starch. 
 
8 THE METROPOLITAN LII^E COOK BOOK 
 
 GENERAL RULES FOR COOKING CEREALS 
 Fill the lower part of a double boiler | full of water. Place over the 
 fire. Measure the water needed for the cereal and pour it into the top 
 of the double boiler. Place over the fire, and when the water begins to boil, 
 add the salt and the cereal slowly and let boil over the fire 10 minutes. 
 Place over the lower part of the double boiler containing water, cover and 
 let steam until ready to serve. If more water is needed during cooking, 
 add boiling water. 
 
 (Instead of double boiler, two saucepans may be used, one a trifle larger 
 than the other, the larger one serving as the lower part of the double boiler.) 
 (By using the fireless cooker, the cereal can be boiled 10 minutes over 
 the fire in the evening, and then cooked overnight in the fireless cooker.) 
 
 CORNMEAL MUSH 
 1| cups cornmeal 2 teaspoons salt 6 cups water 
 
 Heat water to boiling point, add salt and the cornmeal slowly, stirring 
 while adding. Boil directly over the fire 10 minutes, then cook over boiling 
 water from 1 to 3 hours or overnight. Half milk and half water may be used. 
 
 ^ OATMEAL MUSH 
 
 - 2J cups rolled oats 2 J teaspoons salt 6 cups boiling water 
 
 Add the salt to the boiling water, stir in the rolled oats slowly and boil 10 
 minutes directly over the fire. Cook over boiling water one-half hour or-more. 
 
 STEAMED RICE 
 1 cup rice 1 teaspoon salt 1 qt. boiling water or scalded milk 
 
 Put water and salt in top of double boiler, add gradually the well-washed 
 rice, stirring with a fork to prevent rice sticking to the boiler. Boil 5 minutes. 
 Place over under part of double boiler and steam 45 minutes. Uncover that 
 steam may escape. 
 
 WHAT TO DO WITH LEFT-OVER CEREALS 
 
 Fill molds with cereal mush packed tightly and let stand until cold 
 and firm, slice and brown in fat. Serve with syrup. Cornmeal mush is 
 very good for this. 
 
 Cheese sauce, tomato sauce or creamed fish, meat or eggs may be 
 served on slices of fried mush. 
 
 Mix left-over mush with cheese, finely-chopped meat or fish, slightly 
 beaten egg, and seasonings; shape into cakes and brown in fat, and serve 
 with a sauce. 
 
 Mix cereal mush with salt and pepper, shape into cakes, brush over 
 with melted fat, place a small Hamburger steak on top, and bake in a moder- 
 ately hot oven until nicely browned. Oatmeal mush is particularly good. 
 
 Mix cereal mush with fruit, mold and chill. Serve with cream or a 
 fruit sauce as a dessert. 
 
 Arrange cereal mush in layers with sweetened fruit in well-greased 
 baking dish and bake until nicely browned on top. Serve with fruit sauce 
 or cream as a dessert. 
 
TOAST 
 
 Add cereal mush to yeast bread mixtures or quick bread mixtures, 
 several recipes of which will be found in this book. 
 
 Add cereal mush to meat loaf mixtures in place of bread crumbs, or both 
 may be added. 
 
 Add cereal mush to croquette mixtures. 
 
 Boiled rice may be served with meat, or it may be served with cheese 
 sauce as a supper dish, or it may be served with cream or a little sweetened 
 fruit as a dessert. 
 
 TOAST 
 
 Toast is considered easy of digestion and is always palatable. 
 
 How to Make Toast. — Cut stale bread into f-inch slices, put slices in a 
 wire toaster, lock toaster and hold over or under the heat, holding it some 
 distance from the fire that it may dry gradually, and then brown as desired. 
 Toast, if piled compactly and allowed to stand, soon becomes moist. It 
 should be served as soon after toasting as possible. 
 
 CREAM TOAST 
 Dip 8 slices of toast into the cream sauce. Pour remaining sauce on 
 the pieces of toast and serve hot. 
 
 CREAM OR WHITE SAUCE 
 Rule 1 
 
 1 pint scalded milk 2| tablespoons water 1 tablespoon butter 
 
 2 J tablespoons flour J teaspoon salt or fat 
 
 Mix the flour and the water until smooth; add a little more cold water 
 to make it thin enough to pour; add the flour mixture gradually to the scalded 
 milk, stirring constantly until thickened. Boil 5 minutes, if cooked directly 
 over the fire; 20 minutes if cooked in double boiler. Add the salt and butter. 
 
 Rule 2 
 Melt the fat, when 2 tablespoons should be used ; add the flour, mixed 
 with the salt, and stir until mixed. Add gradually the scalded milk, stirring 
 all the time until all is added. Cook until smooth and thickened. 
 
 NoTS. — Chipped beef, previously soaked in hot water, left-over cooked meat cut into 
 small pieces, ilakea fish, oysters, finely-chopped cheese, chopped hard-cooked eggs or cooked 
 vegetables may be added to the sauce, seasoned, heated and served on the toast. 
 
 FRENCH TOAST 
 
 1 egg slightly beaten Slices of bread 1 cup sweet milk 
 
 i teaspoon salt 2 tablespoons sugar or syrup Fat to grease the griddle 
 
 Add the salt, sugar and milk to the slightly beaten egg, dip the pieces 
 of bread into the egg mixture. Cook the soaked slices of bread on a well- 
 greased griddle; brown on one side, turn and brown on the other. Serve 
 with maple syrup or jelly. Served with stewed fruit, makes a good^dessert. 
 
10 THE METROPOLITAN WFE COOK BOOK 
 
 CEREAL FLOUR AND MEAL MIXTURES 
 
 BATTERS AND DOUGHS 
 
 From cereals we have flour and meals whfch can be used In a mimber 
 of ways to make wholesome and palatable dishes. Rour Is used in batter 
 and dough mixtures, and as mixtures of flours and batters alone when cooked 
 would be hard and difficult of digestion, different leavens, such as baking- 
 powder, soda and yeast, are used to make them light. 
 
 Mixtures of flour or meal and liquid are called batters or doughs according 
 to the quantity of liquid used. 
 
 The dry ingredients include flour, meal, sugar, salt, spices, and baking- 
 powder, soda, etc. iWixed flour mixtures furnish better body-building material 
 than those made from one grain alone. 
 
 Fats called "shortening," added to make the mixture tender, include 
 butter, oleomargarine, nut margarine, drippings, lard, chicken fat or vegetable 
 oils. (See directions for rendering fat to be used for shortening, page 38.) 
 
 The liquids used in batters and doughs are water, milk, whey, molasses, 
 syrups, coffee, eggs, etc. Sour milk may be used in recipes calling for sweet 
 milk, when f teaspoon soda should be added for each cup of sour milk and 
 for each I teaspoon soda added, 2 teaspoons less baking-powder is required. 
 
 Batters are made "light" or "porous" by the introduction of a.gas which 
 Is expanded by the heat during cooking. 
 
 GENERAL DIRECTIONS FOR MAKING AND COOKmO 
 GRIDDLE CAKES 
 
 ^ft flour before measuring. 
 
 Put flour by spoonfuls into the measure and do not press or shake down. 
 
 Measure, mix and sift dry ingredients. 
 
 Measure the liquid ingredients and add to the dry ingredients. 
 
 Mix thoroughly and add the melted fat. 
 
 Use a frying-pan or griddle. 
 
 Heat the pan hot without burning the cake. 
 
 Grease the griddle if necessary. (A soap-stone ^ alunuaum griddle 
 must never be greased.) 
 
 Let the fat b^in to smoke before cooking the cakes. 
 
 Pour the mixture from the tip of the spoon; cook on one side; when 
 puffed full of bubbles and cooked on the edges, turn and cook on other side. 
 
 If large bubbles form at once on the top of the cakes, the griddle is too hot. 
 
 If the top of the cake stiffens before the under side is cooked, the griddle 
 is Dot hot enough. 
 
 Never turn a cake twice. 
 
 Remove scraps and wipe pan after each set of cakes is cooked. 
 
 Grease pan and repeat. 
 
 Serve griddle cakes as soon as cooked. 
 
CEREAIv FLOUR AND MEAIv MIXTURES 11 
 
 WHOLE WHEAT GRIDDLE CAKES 
 
 I cup whole wheat J teaspoon salt 1} cups milk 
 
 1 cup flour 2 tablespoons sugar 1 tablespoon melted fat 
 
 1 tablespoon baking-powder 1 egg 
 
 Measure, mix and sift the first 5 ingredients, add the milk, egg and 
 melted fat; mix thoroughly and cook according to directions. 
 
 BUCKWHEAT AND RYE GRIDDLE CAKES 
 
 1 cup buckwheat If teaspoons salt 1 egg 
 
 1 cup rye 2 cups milk 1 tablespoon melted fat 
 
 4 teaspoons baking-powder 2 tablespoons corn syrup 
 
 Measure, mix and sift the first 4 ingredients; add the milk, egg and 
 melted fat and corn syrup; mix thoroughly and cook according to directions 
 
 VELVET GRIDDLE CAKES 
 21 cups fiour IJ tablespoons sugar 1 tablespoon melted fat 
 
 i teaspoon salt 2 beaten egg yolks 2 beaten egg whites 
 
 4 teaspoons baking-powder 2 cups milk 
 
 Measure, mix and sift the first 4 ingredients; add the milk, egg yolks 
 and fat, and mix thoroughly. Fold in the stiffly beaten whites and cook 
 according to general directions. 
 
 CORNMEAL GRIDDLE CAKES 
 
 1 cup cornmeal or 1 or 2 beaten eggs If tablespoons baking- 
 
 oatmeal mush 2 teaspoons salt powder 
 
 2 cups milk 2 tablespoons sugar 3 taJblespoons melted fat 
 
 Mix the first 5 Ingredients; add the flour sifted with the baking-powder, 
 then the fat; mix thoroughly and cook according to directions. Boiled rice, 
 mashed white or sweet potatoes may be used in place of the cornmeal mush. 
 
 BREAD GRIDDLE CAKES 
 1 1 cups stale bread 2 tablespoons fat 2 eggs 
 
 crumbs 1| tablespoons baking- | cup flour 
 
 1| cups scalded milk powder | teaspoon salt 
 
 Add milk and fat to crumbs and soak until crumbs are soft. Add eggs, 
 well beaten; then flour, salt and baking-powder, mixed and sifted. Beat. 
 Cook according to general directions. 
 
 RAISED BUCKWHEAT GRIDDLE CAKES 
 2 cups scalded milk | teaspoon salt J teaspoon soda dissolved 
 
 J yeast cake, mixed with 2 cups buckwheat with 2 tablespoons 
 
 J cup lukewarm water 1 tablespoon molasses lukewarm water 
 
 Scald milk. Cool. When lukewarm, add the yeast cake mixture and 
 buckwheat flour and salt. Beat mixture thoroughly. Cover and let rise over- 
 night. In the morning add remaining ingredients. Beat; drop by spoonfuls 
 onto well-greased griddle; cook on one side, and when puffed full of bubbles 
 and cooked on edges, turn and cook on the other side. Serve with butter 
 and syrup. 
 
12 THB METROPOLITAN LIFK COOK BOOK 
 
 WAFFLES 
 
 U cups flour I teaspoon salt 2 egg ywTits 
 
 I ta&lesf)ooii tiaMo!^ 2 tablespoons sugar 2 tablespoons ntefted fat 
 powder 1 cup milk 2 egg whites 
 
 MeasoEe, mix imd sift titie first 4 ingredients; add the iriTlIk, egg 
 yolks and melted; fat, and mix tboi«nigMy> Fold in tets stifiiy beaten egg 
 whites. Cook in a well-greased waffle iron. 
 
 To make rice waffles, add 1 cupftrl boiled rice to the above mixture. 
 
 To make rice snd cornmea) waffles, use | cup floui^ J eitp co'cmneal 
 and t ci^> boiled rice in place of the If eups flour. 
 
 GENERAL BIRECTIOITS FOR MAKING MUFFINS 
 
 Measure, mix and sift the dry ingredients. 
 
 Add well-beatea egg, nulk and fat, melted. Mix thoroughly. 
 
 Half ftU weB-greased muffln tins and bake in a hot oven 20 to 30 minutes. 
 
 By measuring dry ingredients first, tben liquids and. fats, ouiy I cup need 
 be used for measurta^ When milk and eggs are usedj, rinse egg from bowl 
 with mMk. 
 
 TIME TABLE FOR BAKING BATTERS AKD DOFGHS 
 
 Muffins, 12 to 25 nunutes Raised biscuit, 12 to 30 minutes 
 
 Gingerbread, 25 to 45 minutes Loaf eake, 40 to 60 nuiiute& 
 
 B. P. biscuits, 12 to 15 minutes 'Wliite bread, 45 to 60 minutes 
 
 Cookies, 9- to tS minutes Rye bread, 60 minutes 
 
 Layer cake, 12 to 20 minutes Beaten bread, 45 to 60' minutes 
 
 PLAIN MIIFFWS 
 
 1 f cups fionir ^ teaspoon salt 1 cup m^ 
 
 2 tablespoons sugar 1 egg 2 to 4 tablespoons melted 
 4 teaspoons baking-powdeir fat 
 
 Measure, mix and aft the first 4 m<gredlents; add the we^beaten egg, 
 milk and melted fa^ and mix thorongbly. Drop by spoonfuls- into well- 
 greased muffin pans and bake 20 to 30 minutes. Substitute f cup conimeal, 
 rye Sour, buckwheat flour or oatmeal for J cup of the flour i» ttoe jeeipe to 
 reduce the quantity of white Sour. Half cup less of inSk may be osed and 
 1 cup of berries added to the mixture. 
 
 aXE MUFFIKS 
 li cups rye ftour 1 well-beatea. egg 2 tabfespeons molasses 
 
 1 teaspoon salt 1 cup milk 2 tablespoons melted fat 
 
 1 tabiespooit baking-powder 
 Fellow general Erections. 
 
 EGGLESS COEOTiaEAI, MUFFHTS 
 cup cornmeal 1 tablespoon baking- 2 tablespoons syrup 
 
 cup flour powder 2 tablespoons melted fat 
 
 teaspoon salt 1 cup milk 
 
 Follow general directions. ' 
 
MUFFINS 13 
 
 GRAHAM MUFFINS 
 1 cup Graham meal 3i teaspoons baking- 1 well-beaten egg 
 
 1 cup flour powder 1 1 cups milk 
 
 f teaspoon salt 2 tablespoons corn syrup 2 tablespoons melted fat 
 
 Mix and bake as other muffins. Nuts and raisins may be added. 
 
 BRAN MUFFINS 
 
 2 cups bran 2 teaspoons baking-powder 1 i cups sour milk 
 J teaspoon salt 1| teaspoons soda 1 well-beaten egg 
 
 1 cup flour I cup molasses 3 tablespoons melted fat 
 
 Mix and sift the flour, soda, salt and baking-powder. Add the bran 
 and flJe odier ingredients in order given; beat thoroughly. Bake in well- 
 buttered muffin pans about 25 minutes. Raisins may be added. 
 
 OATMEAL MUFFINS 
 I cup raUed oats } teaspoon salt If cups flour 
 
 1 cup s^ded milk 2 tablespoons melted fat 4 teaspoons baking- 
 
 3 tabt^poons syrup 1 well-beaten egg powder 
 
 Add scalded milk to the rolled oats, let stand 10 minutes; add syrup, 
 salt and melted fat; mix thoroughly. Stir in the flour which has been sifted 
 with tlie baldng-powder. Add the egg and drop in well-greased muffin tins 
 and bake. 
 
 CEREAL MUFFINS 
 1 cup cereal mush (left- 1| cups flour | teaspoon salt 
 
 over), mixed with 1| tablespoons baking- 2 tablespoons melted fat 
 
 J cap milk and 2 powder 
 
 tablespoons syrup 
 
 Add the flour which has been sifted with the salt and baking-powder 
 to the cereal and milk mixture; stir in the melted fat. Drop by spoonfuU 
 into well-greased muffin tins. Bake according to directions. One well- 
 beaten egg added to the mixture makes it better. 
 
 POTATO CORNMEAL MUFFINS (EGOLESS) 
 1 cup of mashed potatoes 1 tablespoon syrup 1 cup sweet milk 
 
 1 cup of cornmeal 4 teaspoons baking- 2 tablespoons fat (melted) 
 
 1 teaspoon salt powder 
 
 Mix the dry ingredients; add to the potatoes, stir in milk and fat, and 
 bake for 20 minutes in hot oven. The amount of milk used will vary with 
 the quality of the meal. Stir in just enough to make mixture drop easily 
 from the spoon. 
 
 RICH MUFFINS 
 i cup fat § cup milk ^ teaspoon salt 
 
 i cup sugar 2 cu,ps flour 
 
 1 egg 1 tablespoon baking-powder 
 
 Gream the shortening, add the sugar gradually, vell-beaten egg, milk 
 and the flour mixed and sifted with the baking-powder and salt. Beat until 
 ingredients are thoroughly mixed. Bake in well-jgreased muffin tins about 
 23 minutes. 
 
14 THE METROPOUTAN LIFE COOK BOOK 
 
 POP-OVERS 
 1 cup flour I cup milk I teaspoon melted 
 
 4 teaspoon salt 2 eggs shortening 
 
 Mix salt and flour, add | the milk; beat until smooth. Add remaining 
 I of milk, well-beaften eggs and shortening. Beat 2 minutes with Dover egg- 
 beater. Rye flour or whole wheat flour may be used for all or part of the 
 white flour. Turn into hot greased iron gem pans, and bake about 35 minutes 
 in a hot oven. Halves of canned peaches may be dropped into mixture in 
 pan just before baking. The mixture will cover the peach. Serve with 
 peach sauce. 
 
 Creamed meat or vegetables may be served in pop-over cases, or prune 
 whip, blanc mange or chocolate cream filling may be served in the pop-over 
 cases. 
 
 CORN CAKE 
 f cup cornmeal } teaspoon salt 1 cup milk 
 
 1 cup flour 1 egg, well beaten 1 to 3 tablespoons melted 
 
 i cup sugar fat 
 
 IJ tablespoons baking-powder 
 
 Mix and sift dry ingredients; add egg, well beaten, milk and the melted 
 fat. Beat. Bake in a shallow, greased pan in a hot oven 20 minutes or more. 
 One cup sour milk may be used in place of the sweet milk, using | teaspoon 
 soda and only 2 teaspoons baking-powder. 
 
 HOT-WATER GINGERBREAD 
 
 1 cup molasses 1 teaspoon soda § teaspoon salt 
 
 i cup boiling watec 1 teaspoon cinnamon | cup melted fat 
 
 2 to 2| cups flour 1 J teaspoons ginger 
 
 Add water to molasses. Mix and sift dry ingredients. Combine 
 mixtures. Add fat and beat vigorously. Pour into a greased pan, or muffin 
 tins, and bake 25 minutes in a moderate oven. One well-beaten egg may 
 be added to the liquids. This may be steamed and served as a pudding 
 with hard sauce, whipped cream or fruit sauce. 
 
 BAKING-POWDER BISCUITS 
 2 cups mixed flour f teaspoon salt 1 to 2 tablespoons fat 
 
 4 teaspoons baking-powder About | cup milk 
 
 Mix and sift dry ingredients. Rub in fat with tips of fingers, or chop 
 in with a knife. Add milk gradually to make a soft dough. Use a knife 
 in mixing. Toss on a well-floured board. Pat and roll out to 1-inch thick- 
 ness. Cut with a biscuit cutter dipped in flour. Place close together on a 
 greased pan. Bake in a hot oven 10 to 15 minutes. 
 
 One cup flour with 1 cup rye flour or whole wheat, or 1§ cups flour 
 with I cup cornmeal, or 1 cup flour with 1 cup mashed potatoes may be used 
 in place of the 2 cups of flour. One cup rye and 1 cup buckwheat flour and 
 two extra teaspoons of baking-powder may be used in place of the white 
 flour, «nd a little more milk will be required. 
 
MUFFINS 15 
 
 DUMPLINGS 
 Follow directions for baking-powder biscuits, using only two teaspoons 
 fat. Place the dough by spoonfuls on the top of a boiling stew. Cover and 
 boil 12 minutes without removing the cover. 
 
 QUICK BISCUITS 
 Add to the ingredients for biscuits enough more milk to make a thick 
 batter ^out 2 tablespoons) ; drop by spoonfuls onto a well-greased pan, J inch 
 apart. The mixture should not be soft enough to spread. Bake in a hot 
 oven. 
 
 TEA CAKES 
 Add to the dry ingredients for biscuits 4 tablespoons of sugar. Mix 
 and beat. Bake in greased mufiin tins 25 to 30 minutes. One egg may be 
 added, using 2 tablespoons less milk. 
 
 CORWMEAL ROLLS 
 li cups flour 2 tablespoons fat 1 teaspoon salt 
 
 f cup oommeal 1 egg 1 tablespoon sugar 
 
 3 tea^wons baking-powder i cup milk 
 
 MiK and sift dry ingredients and cut in the fat. Beat the egg and add 
 the milk to it. Add liquids to the dry ingredients to make a soft dough. Toss 
 and roll out and shape rolls, and bake in hot oven from 12 to 15 minutes. These 
 may be msad'e with rye flour and cornmeal, or rye flour alone. 
 
 PmWHEEL BISCUITS 
 2 cups iHtxed flour i teaspoon salt 2 tablespoons citron, 
 
 2 tabte|HSBas sugar 2 tablespoons fat finely chopped 
 
 4 teaspsoee.J»aking- f cup milk | teaspoon cinnamon 
 
 poVfdef I cup stoned raisins, finely chopped 
 
 Mh as baking-powder biscuits mixture. Roll to i-inch thickness; brush 
 
 with isetted butter substitute and sprinkle with fruit, sugar and cinnamon. 
 
 Roll like fdiy roll; cut off pieces f-inch thick. Place pieces on a greased tin 
 
 and bate in a hot oven about 15 minutes. 
 
 FRUIT LOAF 
 Prepare pinwheel biscuit roll. Press ends together firmly to hold in 
 the fruit. Hace in a greased baking-pan, cover with Syrup Mixture: 
 
 1 cup sjimp 1 tablespoon fat 1 cup water] ' 
 
 Ba^e and baste with syrup mixture. Serve as a dessert with cream. 
 
 SOUR MILK OR SODA BISCUITS 
 
 2 cups flour 1 tablespoon baking-powder | cup thick sour cream 
 i teaspoon soda | teaspoon salt or milk enough to 
 
 make a soft dough 
 Alj^ and sift dry ingredients, add liquids gradually to make a soft dough. 
 Pat, roll out and cut into biscuits. Bake in a well-greased pan in a moderately 
 hot oven. 
 
 SHORT CAKE 
 Number 1 
 2 cups mixed flour 2 tablespoons sugar | cup fat 
 
 4 teaspoons baking-powder | teaspoon salt About | cup milk 
 
16 THK METROPOLITAN I,IFE COOK BOOK 
 
 Mix as baking-powder biscuit dough. Divide the dough into 2 equal 
 parts. Shape one to fit a shallow greased tin. Brush the top of the dough 
 with melted fat, shape and place the second portion of dough over the first. 
 Bake in a hot oven 20 minutes. Split. Put crushed and sweetened fruit 
 on one half. Place the other half over it. JVIore fruit may be placed on top. 
 Fresh strawberries, peaches, or 'stewed, fresh [or dried fruit may be used. 
 Serve with whipped cream if liked. 
 
 Number 2 
 2 cups flour I teaspoon salt 1 egg 
 
 4 teaspoons baking- ~ J cup sugar About | cup milk 
 
 powder | cup fat 
 
 Mix same as Short Cake No. 1, adding the well-beaten egg to the milk. 
 
 APPLE JOHN 
 Put stewed apple or other fruit, sweetened and seasoned, into a greased 
 pudding dish. Cover the fruit with a short-cake dough mixture and bake in 
 a hot oven 20 to 30 minutes. Invert onto the serving dish, sprinkle with 
 sugar and cinnamon. Serve. 
 
 MEAT ROLLS 
 Make a short-cake dough, made with l oatmeal. Mix finely chopped 
 meat with a thick, highly seasoned sauce, or cereal mush. Shape into 
 croquettes, cover with a thin layer of dough, bake in a hot oven. Serve with 
 a hot sauce. 
 
 QUICK COFFEE CAKE 
 i cup fat I cup milk J cup cornmeal 
 
 1 cup sugar I teaspoon salt 1 tablespoon baking- 
 
 2 eggs (beaten separately) Ij cups sifted flour powder 
 
 Cream the fat, add sugar gradually, then the well-beaten eggs and milk 
 alternately with the flour, measured, mixed and sifted with the baking- 
 powder and cornmeal. Spread mixture in a well-greased, shallow tin. 
 Spread the top with melted fat, sprinkle with sugar and cinnamon. Bake in 
 a moderately hot oven 20 minutes. 
 
 APPLE CAKE 
 Put short-cake 'dough in a well-greased pan. Arrange apples cut in 
 eighths over the top. Brush over with corn syrup. Bake. * 
 
 BAKING-POWDER BREADS 
 SOUR MILK GRAHAM BREAD 
 
 3 cups Graham flour 1 teaspoon salt 1 tablespoon baking-powder 
 1 cup white flour 1 teasnoon soda 2 cups sour milk 
 
 I cup brown sugar 
 
 Measure, mix and sift dry ingredients. Add the sour milk and beat 
 mixture thoroughly until ingredients are thoroughly mixed. Drop mixture 
 into well-greased bread pans and bake in a moderately hot oven about 1 hour. 
 
MUFFINS 17 
 
 GRAHAM BAKING-POWDER NUT BREAD 
 3 cups Graham flour 1 teaspoon salt 2| cups milk 
 
 1 cup white flour If tablespoons baking- 1 cup nut meats 
 
 1 cup sugar powder 
 
 Mix and sift dry ingredients ; add liquids and nut meats. Mix thoroughly, 
 put into greased bread pan, let stand 25 minutes. Bake about 50 minutes 
 or until done, 
 
 BUCKWHEAT NUT BREAD 
 
 2 cups buckwheat flour 1 tablespoon baking- ^ cup nut meats 
 
 2 cups white flour powder IJ cups milk and | cup 
 J teaspoon salt | teaspoon soda molasses 
 
 Mix and sift dry ingredients, add the nuts and liquids. Beat thoroughly. 
 Pour mixture into well-greased bread pan, let stand 20 minutes, then bake 
 about 45 minutes. Raisins, dates or candied orange or lemon peel may 
 be added. 
 
 RICE BREAD 
 I cup cold boiled rice 1 tablespoon baking-powder I egg, well beaten 
 i cup cornmeal J teaspoon salt i cup milk 
 
 J cup wheat flour 2 tablespoons syrup 1 tablespoon melted fat 
 
 Measure, mix and sift the dry ingredients. Add the rice, egg, milk 
 and fat. Beat thoroughly. Pour into shallow, greased pan, and bake in a 
 moderate oven. 
 
 PEANUT BREAD 
 I cup rye flour i cup sugar If cups milk 
 
 3 cups flour 2| tablespoons baking- 1 well-beaten egg 
 
 1 teaspoon salt powder 1 cup chopped peanuts 
 
 Measure, mix and sift the dry ingredients. Add the milk and eggs 
 mixed and the peanuts. Beat mixture thoroughly and turn into 2 well- 
 greased bread pans. Bake 45 minutes in a moderately hot oven. 
 
 CURRANT BREAD 
 1 J cups flour J teaspoon salt 1' egg, well beaten 
 
 i cup cornmeal 1 tablespoon sugar 1 cup currants, dredged 
 
 1 tablespoon baking-powder 1 cup milk with flour 
 
 Measure, mix and sift dry ingredients. Add the milk mixed with egg 
 and the currants. Beat mixture thoroughly. Turn mixture into a well- 
 greased bread tin, cover and let stand 20 minutes. Bake in a moderately 
 hot-oven 30 minutes. 
 
 STEAMED BREADS 
 GENERAL DIRECTIONS FOR STEAMING BREADS 
 A mold, a tin-pail, such as a lard pail; or a can, such as a baking-powder 
 can, with a tightly-fitting cover may be used. 
 
 Grease "the inside of the mold thoroughly. The greased molds should 
 be filled -| full. The molds should be covered with well-greased paper and 
 the covers adjusted securely and tied down with a string. The molds should 
 be placed on a rest or several layers of soft paper in a large kettle, containing 
 enough boiling water to reach half way to the top of the mold. 
 
18 THE METROPOLITAN LIFE COOK BOOK 
 
 Keep the water boiling all the time during the steaming. Add more 
 boiling water if necessary. 
 
 Cover the kettle during the steaming, and be careful not to jar it while 
 cooking. 
 
 BOSTON BROWN BREAD 
 1 cup rye meal " 1 teaspoon salt | cup molasses 
 
 I cup cornmeal | tablespoon soda 2 cups sour milk 
 
 1 cup Graham flour 
 
 Measure, mix and sift dry ingredients. Add the liquids and beat 
 thoroughly. Pour mixture into well-greased steamer mold. Cover closely 
 and steam about 4 hours. Raisins may be added to the mixture. 
 
 STEAMED OATMEAL BREAD 
 li cups rolled oats 2 tablespoons baking-powder 1| cups milk 
 1 i cups cornmeal i teaspoon soda 1 egg 
 
 1 J teaspoons salt 3 tablespoons molasses 2 tablespoons melted fat 
 
 Measure, mix and sift the first 5 ingredients. Add the other ingredients 
 and mix thoroughly. Turn mixture into well-greased mold and steam 2 hours. 
 
BREAD AND BREAD MAKING 19 
 
 BREAD AND BREAD MAKING 
 
 In most households bread is the chief cereal food served, and is often 
 called the "Staff of Life." It is most important that the bread should be 
 well made, light and crusty, that it may be wholesome, nutritious and palatable. 
 
 When well made it is a food of which we do not tire. Soggy bread forms 
 tough lumps which the digestive organs cannot work upon as they should, 
 and when such bread is eaten daily it may do serious harm. 
 
 A good loaf of bread' should be light, the cavities of uniform size and 
 evenly distributed throughout the loaf. The loaf should be small, rather 
 than large, that it may be thoroughly baked, the crust should be a golden 
 brown, and either soft or crisp, but not tough. 
 
 mGREDIENTS NEEDED FOR BREAD MAKING 
 The necessary ingredients for bread making are flour, liquid and yeast. 
 
 LIQUIDS USED 
 The liquids used may be water, rice water, potato water, whey milk or 
 milk and water. Starchy water, such as potato or rice water, makes a more 
 moist loaf. Milk changes the flavor of the loaf, makes it richer in food 
 value and a more tender crumb and crust. Usually one cup of liquid is 
 allowed for each loaf of bread the size of a brick loaf pan. 
 
 FLOUR 
 
 White flour is the most important in bread making, with rye flour second. 
 'K^hen wheat is ground into a fine flour, it has the power of stretching and 
 expanding, making it ideal for*bread making. It holds the air and carbon 
 dioxide, and hardens on baking, forming the framework of the loaf of br.ead. 
 
 Corn and oats lack this quahty, and therefore they are combined with 
 white flour for baking purposes. Rye flour may be used alone or with white 
 flour in bread making. 
 
 Americans have formed the habit of eating almost exclusively bread 
 made with white flour alone, not realizing that other breads, such as rye, 
 rye meal, whole wheat, whole cornmeal and oatmeal, are very good to eat 
 and richer in food value. Bread made witn white flour alone does not contain 
 the lime or other mineral salts necessary to build up bones and teeth for 
 growing children. The coarser cereals also relieve constipation. 
 
 The present emergency demands that we use less wheat, and it is a 
 good lesson for us to learn, as it is in the interest of health that we eat 
 bread made with mixed cereals. 
 
 The quantity of flour used, together with the handling of the ingredients, 
 has much to do with the quality of the bread. For a firm, fine-grained loaf 
 of bread, 3 to 4 times as much flour as Uquid is used. For a coarse grain, 
 from 2| to 3 times as much flour as liquid is used. 
 
20 THE METROPOLITAN LIFE COOK BOOK 
 
 From i to equal measures of other cereal flours may be added to the 
 wheat flour. Mashed potatoes, boiled rice or left-over cereal mush may be 
 used to good advantage in this way. 
 
 FLAVORS 
 
 Salt is us«;d in bread making to give flavor, usually allowing | teaspoon salt 
 to a cup of liquid, or for 1 loaf. 
 
 Sugar, syrup or molasses is added to give flavor and hasten the rising, 
 allowing 1 or 2 tablespoons to each cup of liquid. Fat, such as butter, lard, 
 oleomargarine, nut-margarine, suet, cottonseed oil, peanut oil, or corn oil, 
 is added to the loaf to make the loaf richer and more tender, allowing 1 table- 
 spoon to each cup of liquid. 
 
 YEAST 
 
 Compressed, dry or liquid yeast is used to make bread light. In any 
 form there is a collection of yeast plants massed together in a way that they 
 will keep for some time. The strength of yeast depends upon the care with 
 which it is made and preserved. Liquid yeasts are apt to be full of bacteria 
 which will cause bread to sour. Every yeast cake contains millions of tiny 
 yeast plants. 
 
 Air, warmth, moisture and a nitrogenous soil are necessary for their 
 growth. AH these conditions are provided when they are mixed with flour 
 and liquid. 
 
 Heat will kill the yeast plants, while cold checks their growth, therefore 
 in bread making the yeast mixture should never come in contact with anything 
 hot until baking time, or be exposed to cold unless it is desirable to stop the 
 rising for awhile. The amount of yeast used depends on the length of time 
 desired for the process. 
 
 One yeast cake to a quart of liquid, or for 4 loaves of bread, is used if 
 bread is started in the morning. One yeast cake to 2 quarts of liquid or 8 
 loaves of bread, is used if allowed to rise overnight. 
 
 Because of the high price of yeast, it may "be a good plan to make liquid 
 yeast when yeast mixtures are prepared regularly at home. 
 
 RECIPE FOR LIQUID YEAST 
 Four medium-sized potatoes, pared and boiled in 1 quart water. Mash 
 the potatoes and add 2 teaspoons salt, 3 tablespoons sugar and the water in 
 which the potatoes were boiled. Cool and add 1 dry yeast cake or 1 compressed 
 yeast cake which has been mixed with J cup lukewarm water. Pour into a 
 stone or glass jar, cover and let stand in a warm place 3 hours or more. Each 
 time mixture reaches top of jar, stir down; do this until it stops working. 
 Cciver and put in a cool place. Use | cup liquid yeast in place of 1 yeast 
 cake. Continue to use until there is but | cup left, then prepare according 
 to above recipe, using | cup in place of 1 yeast cake in starting the new batch. 
 
 GENERAL DIRECTIONS FOR BREAD MAKING 
 
 First: Scald the liquids, add the salt, sugar and fat; cooL 
 
 Second: Mix the yeast with i cup lukewarm liquid, using yeast according 
 
BREAD AND BREAD MAKING 21 
 
 to the time desired for the process. If dry yeast is used, mix it with a little 
 lukewarm liquid and flour several hours before adding it to the sponge. 
 
 Third: Add the yeast mixture to the lukewarm liquid mixture. 
 
 Fourth: Sift the flour, allowing 3 to 4 cups for each loaf. Add i of the 
 flour to the liquid mixture and beat thoroughly. Add more flour to make 
 a dough, using a knife, until, when touched with the finger, the dough does 
 not stick to the finger. A bread mixer is a time and labor saver. Turn dough 
 onto a slightly floured board; knead by pushing the dough into the palms of 
 the hands and drawing it forward with the fingers. Use as little flour as 
 possible on board and hands while kneading. Continue until the dough is 
 smooth and elastic to the touch. It takes from 15 to 20 minutes to knead 
 with the hands and about 3 minutes in the bread mixer. Thorough kneading 
 makes fine-grained bread. 
 
 Fifth: Put dough in a bowl, brush over with milk, cover closely, put in 
 a warm (not hot) place and let rise to double its bulk. This may be over- 
 night or in the daytime, depending on the quantity of yeast used. 
 
 Sixth: Knead again, shaping into loaves; divide dough into as many 
 portions as there are cups of liquid in the mixture. Place in pans, brush 
 over with skimmed milk or melted fat. 
 
 Seventh: Cover and let rise in a warm place to double their bulk. 
 
 Eighth: Bake loaves from 50 to 60 minutes in a moderately hot oven. 
 
 Ninth: Cool loaves on a rack or place them so the air can circulate freely 
 around the loaf. 
 
 WHITE BREAD 
 
 1 cup scalded milk 1 J teaspoons salt 1 yeast cake mixed with 
 
 1 cup boiling water 1 tablespoon sugar or I cup lukewarm water 
 
 2 tablespoons fat syrup 6 cups flour 
 
 Follow general directions. 
 
 To make potato bread, add 2 cups mashed potatoes to the liquids. Use 
 only 1 cup liquid and less flour is needed. 
 
 ENTIRE WHEAT OR BRAN BREAD 
 1 cup boiling water 1 teaspoon salt 2 1 cups flour 
 
 1 cup scalded milk 4f cups coarse entire J yeast cake mixed with 
 J cup molasses wheat flour J cup lukewarm water 
 
 Follow general directions. 
 
 RYE BREAD 
 
 May be made as directed for entire wheat bread, using rye flour in place 
 of the whole wheat flour. 
 
 RYE AND OATMEAL BREAD 
 
 2 cups hot liquid 1 teaspoon salt 2 cups white flour 
 
 1 cup oatmeal J yeast cake mixed with 3 cups rye flour or all rye 
 
 2 tablespoons fat i cup lukewarm liquid and cornmeal. 
 i cup molasses 
 
 Pour the hot liquid over the oatmeal, add the fat, molasses and salt. 
 Follow general directions. 
 
22 THE METROPOUTAN WFE COOK BOOK 
 
 OATMEAL BREAD 
 2 cups thick oatmeal 2 tablespoons corn syrup Yeast mixed with J cup 
 
 mush 2 teaspoons salt lukewarm water 
 
 1 or 2 tablespoons fat 4| cups flour 
 
 Follow general directions. 
 
 RICE BREAD 
 2 cups boiled rice (J cup 2J teaspoons salt 3 cups Graham flour 
 
 rice) 2 tablespoons syrup 5f cups white flour 
 
 l*tablespoon fat Yeast 
 
 Follow general directions. 
 
 BUCKWHEAT BREAD 
 
 1 cup milk 2 tablespoons fat 3 cups buckwheat flour 
 
 1 cup lukewarm water 4 tablespoons corn syrup 4 cups white flour 
 
 2 teaspoons salt Yeast 
 
 Follow general directions. 
 
 ROLLS AND HOW TO MAKE THEM 
 
 PARKERHOUSE ROLLS 
 
 1 cup boiling water 1 teaspoon salt 1 yeast cake mixed with 
 
 1 cup scalded milk 3 tablespoons fat i cup lukewarm water 
 
 3 tablespoons sugar or syrup Flour 
 
 Follow directions for making bread. Mashed potato may be used, and 
 less liquid and flour is required. 
 
 Shape the dough into biscuits, let rise again, then, with the handle of a 
 case knife dipped in flour, crease through the middle of each biscuit, or roll 
 with rolling pin to oblong shape. Brush | of each with melted fat, fold and 
 press together. Cover, let rise and bake in a hot oven 12 to 15 minutes. 
 
 CLOVER LEAF BISCUITS 
 Clover leaf biscuits may be made by shaping round biscuits; brush them 
 with melted fat. Drop 3 of them into each well-greased muffin pan. Let 
 rise and bake. 
 
 SWEET ROLLS 
 1 cup milk I cup sugar Flour to make a dough • 
 
 1 cup mashed potato or Grated rind of I lemon J cup melted fat 
 
 mashed squash 1 yeast cake mixed with 
 
 1 teaspoon salt i cup lukewarm water 
 
 Follow directions for making bread. Shape into rolls and bake. Raisins 
 or dates may be added. 
 
 CINNAMON ROLLS 
 
 Roll the above dough mixture into a rectangular shape. Roll to J-inch 
 
 thickness, brush with melted fat and sprinkle with fruit, sugar and cinnamon. 
 
 Roll like jelly-roll; cut off pieces j-inch thick. Place pieces in a greased 
 
 tin and let rise to double their bulk and bake in a hot oven about 15 minutes; 
 
BREAD AND BREAD MAKING 
 
 23 
 
 or put^hem close together in a bread pan. Let rise to double tlieir bulk; 
 when baked, cover with syrup and cinnamon. 
 
 1 cup syrup 
 
 SYRUP 
 I teaspoon cinnamon 
 
 ; cup boiling water 
 
 BREAD THAT REQUIRES NO KNEADING 
 
 In making bread that requires no kneading general rules for mixing 
 given for kneaded bread should be followed, and the mixture beaten thoroughly 
 instead of kneaded. It should be beaten the second time to distribute the 
 gas bubbles evenly, and to make a fine-grained loaf. Well-greased pans 
 should be half filled with the mixture. 
 
 The mixture should rise in the pan until double its bulk and no more, 
 and then be baked ia a hot oven at least 45 minutes or until brown on all 
 sides, and until a hollow sound can be produced when the loaf is tapped with 
 the finger. 
 
 When baked, loaves should be placed so that air can circulate freely 
 around them until cooled. They should be put away unwrapped in a tin 
 box or stone jar. 
 
 BRAN BREAD 
 i yeast cake mixed with 
 2 tablespoons water 
 if mixed overnight, 
 or 1 yeast cake 
 mixed with i cup 
 lukewarm water, if 
 mixed in the morn- 
 ing. 
 
 2 cups boiling water or 
 1 cup scalded m^k 
 and 1 cup boiling 
 water 
 
 2 tablespoons fat 
 
 I cup sugar or | cup 
 
 molasses or syrup 
 H cups white flour 
 3 1 cups bran 
 1 teaspoon salt 
 
 Follow directions lor beaten bread. 
 
 2 cups warm (not hot) 
 left-over cereal 
 mush, such as oat- 
 meal, cornmeal, 
 barley or steamed 
 rice 
 
 HEALTH BREAD 
 4 tablespoons syrup 1 cup dates, stoned and 
 
 li teaspoons salt cut in pieces (may 
 
 2 tablespoons fat be omitted) 
 
 I yeast cake mixed with Flour to make a dough 
 
 i cup lukewarm water stiff enough to knead 
 
 Follow directions for beaten bread. 
 
24 THE METROPOI.ITAN LIFE COOK BOOK 
 
 BEVERAGES 
 
 TEA COFFEE COCOA CHOCOLATE 
 
 Children and young people who have not stopped growing should not 
 drink any tea or coffee. Tea and coffee should never be taken on an empty 
 stomach, unless as a medicine. 
 
 TEA 
 
 To Make Tea. — Allow one teaspoon of tea to each cup of boiling water. 
 Scald the teapot with boiling water, put in the tea, pour on the boiling water, 
 and let it stand covered from 3 to 5 minutes. 
 
 COFFEE 
 
 To Make Filtered Coffee. — Allow 1 tablespoon of pulverized coffee to 
 
 1 cup boiling water. Scald the coffee-pot. Put coffee in strainer or muslin 
 bag in coffee-pot; put on the range. Add gradually the boiling water and 
 allow it to Alter. Cover between additions of water. If desired stronger, 
 refilter. This is considered the most economical way of preparing coffee. 
 The coffee bag should be kept in cold water and not allowed to dry between 
 the times it is used. 
 
 BREAKFAST COCOA 
 
 2 cups scalded milk Few grains sugar 2 to 4 tablespoons sugar 
 2 cups boiling water 2 tablespoons prepared cocoa 
 
 Mix dry ingredients in saucepan; stir in boiling water gradually and 
 boil 5 minutes. Add milk and cook 5 minutes longer, or until smooth and 
 free from lumps. Mill with a Dover egg-beater to prevent albuminous skin 
 from forming on top. - 
 
 CHOCOLATE 
 
 1 J squares Baker's 4 tablespoons sugar 1 cup boiling water 
 
 Chocolate Few grains salt 4 cups milk 
 
 Scald milk, melt chocolate in small saucepan placed over hot water; 
 add sugar, salt and gradually boiling water while stirring; when smooth, 
 place over the Are and boil 1 minute; add to scalded milk. Mill by beatihg 
 with Dover egg-beater, and serve. Whipped cream or a marshmallow may 
 be served on top of the chocolate. 
 
SOUPS 
 
 25 
 
 SOUPS 
 
 Left-overs of meat, fish, vegetables and cereals can be used advan- 
 tageously in making soups. The heavy vegetable pulp soups, such as split 
 pea or bean soup, the cream of vegetable soups and the milk chowders are 
 rich in food value. The thin meat stocks are valuable chiefly as appetizers. 
 The plain vegetable soups contain the food value of the vegetables they 
 contain. If cereals are added, it increases the food value. 
 
 Meat stock is water in which meat and meat bones have been cooked. 
 "When dark meat is used, it is called brown stock; when light meat is used, 
 it is called white stock. Vegetable stock is water in which vegetables have 
 been cooked. 
 
 SCOTCH BROTH 
 3 pounds mutton from Tsliced carrot 
 the neck 2 sliced onions 
 
 2 quarts cold water 4 stalks celery 
 
 2 tablespoons salt 
 
 3 tablespoons rice or 3 
 tablespoons barley 
 soaked overnight or 
 2 tablespoons flour 
 for thickening. 
 
 Remove the skin and fat from meat thst has been wiped with a damp 
 cloth. Cut the meat into small pieces, put into the kettle with the carrot, 
 onion and water. Heat gradually to boiling point and cook until meat is 
 tender, strain and remove any fat. Reheat to boiling point, add the rice or 
 barley and cook until the rice or barley is soft. The meat should not be 
 thrown away, but used in stews, croquettes or meat cakes. If combined 
 with a little broth, the flavor is restored. 
 
 TOMATO SOUP 
 
 I teaspoon cloves 
 1 tablespoon sugar 
 1 slice onion 
 1 teaspoon salt 
 
 1 teaspoon soda 
 
 2 tablespoons flour 
 2 tablespoons fat 
 
 i cup boiled rice 
 
 1 can tomatoes 
 1 pint rice water 
 1 tablespoon whole 
 
 peppers 
 Bit of bay leaf 
 
 Cook first 7 ingredients 20 minutes. Strain. Add salt and soda. 
 Mix the flour with an equal amount of water until smooth, add more water 
 until thin enough to pour. Stir soup while adding gradually the flour mixture, 
 called thickening; boil 5 minutes. Strain, add boiled rice, fat, and serve. 
 
 Rice may be omitted. The flour may be omitted. 
 
 J onion 
 
 J cup fat 
 
 I tablespoon parsley 
 
 1 teaspoon salt 
 
 i teaspoon pepper 
 
 2 quarts water 
 
 VEGETABLE SOUP 
 
 i cup carrot 
 I cup turnip 
 § cup celery 
 IJ cups potato 
 
 Cut vegetables into cubes. Cook the vegetables, except the potatoes 
 and parsley, 10 minutes, in the suet. Add water and potatoes and cook 1 
 hour. Add parsley and seasonings. A soup bone may be added. Barley 
 
26 THE METROPOLITAN LIFE COOK BOOK 
 
 or rice may be cooked with the vegetables and served in the soup. Tomatoes, 
 cabbage, peas, beans, spinach, or any other vegetable, may be added as 
 desired. 
 
 SPLIT PEA SOUP 
 
 1 cup dried spEt peas 4-inch cube salt fat pork | teaspoon pepper 
 3 quarts cold water 1 ham bone IJ teaspoons salt 
 § onion 2 tablespoons flour 
 
 Pick over peas and soak overnight; drain; add cold water, pork, ham 
 bone and onion. Simmer 3 or 4 hours, or until peas are soft. Rub through 
 a sieve. Add the flour mixed with cold water to the soup. Boil 5 minutes, 
 stirring constantly. Add seasonings. Cubed potatoes or boiled parsnips 
 may be added to the soup; tomato juice and green peas may be added to 
 give variety. 
 
 BAKED BEAN SOUP 
 3 cups cold baked beans H cups stewed and 1 tablespoon Chili sauce 
 
 3 pints water strained tomatoes Salt 
 
 2 slices lemon 2 tablespoons fat Pepper 
 
 2 tablespoons flour 
 
 Put first 4 ingredients in saucepan; bring to boiling point and simmer 
 30 minutes. Rub through a sieve, add seasonings, thicken with the flour, 
 add fat, and serve with crisp crackers. 
 
 Celery stalks,, celery salt, or the dried leaves of celery may be added. 
 
 CREAM SOUPS 
 Cream soups are made with thickened mitk, combined with meat 
 stock, fish stock or vegetable stock and pulp. They take their name from 
 the kind of stock used, such as cream of chicken, cream of fish or cream of 
 celery, potato, or whatever kind of vegetable or other food is used. With 
 bread and butter, cream soup furnishes a complete meal. 
 
 GENERAL DIRECTIONS FOR MAKING CREAM SOUPS 
 
 3 cups scalded milk 2 cups seasoned stock Seasonings to taste 
 2 slices onion or vegetable pulp and stock 
 
 i cup flour mixed with i cup water 
 
 Scald the milk with the onion, remove the onion and thicken the milk 
 by adding the flour and water mixture and cooking It 20 minutes over hot 
 water to prevent burning. Boil 2 cups vegetables, cut in small pieces, in 
 water to cover; force the vegetables when done through a strainer or leave 
 pieces in soup. Add the vegetable pulp and water in which the vegetables 
 have been cooked to the thickened milk. Season and serve. 
 
 CREAM OF CARROT SOUP 
 2 cups finely-chopped carrots I teaspoon sugar | cup flour mixed with 
 1 quart boiling water 3 cups milk i cup water 
 
 1 teaspoon salt 1 slice onion Salt and pepper 
 
SOUPS 
 
 27 
 
 3 cups celery 
 
 1 pint boiling water 
 
 1 slice onion 
 
 2 cups corn 
 1 pint water 
 
 3 cups milk 
 
 CREAM OF CELERY 
 2 tablespoons rice i cup flour mixed with 
 cooked in 3 cups of i cup water 
 milk Seasonings 
 
 CREAM OF CORN 
 
 1 slice onion 
 
 2 tablespoons flour 
 1 teaspoon salt 
 
 1 tablespoon sugar 
 Few grains pepper 
 
 3 tablespoons water 
 Salt and pepper 
 
 CREAM OF TOMATO 
 3 cups tomato Juice and 3 cups milk scalded, 
 
 pulp cooked with | with 2 slices onion 
 
 teaspoon soda 1 minute 3 tablespoons flour 
 
 Follow directions given above. Potatoes, lima beans, string beans, 
 asparagus, or a combination of vegetables, such as peas, string beans, spinach, 
 onions, etc., may be used. If the vegetabes are finely cut, they may be left 
 in the soup. 
 
 NoTU. — Cream soups may be thickened with oatmeal or barley cooked with the milk 
 mitil thickened and then strained. 
 
 CORN CHOWDER 
 Fat salt pork, 1 inch by 4 potatoes cut in i-inch I quart milk 
 
 3 inches slices 8 crackers 
 
 1 'sliced onion 1 can corn Salt and pepper 
 
 Cut pork into small pieces and try it out in a pan over a slow fire. Add 
 the sliced onion and cook 5 minutes without burning. Strain fat into a 
 saucepan. Add potatoes and boiling water to fat and cook until potatoes 
 are soft. Then add the milk and corn. Heat to boiling point. Season with salt 
 and pepper. Moisten crackers in cold milk. Serve crackers on top of chowder. 
 
 FISH CHOWDER 
 1 pint boiling water 
 1 sliced onion 
 Salt pork fat, 1 inch by 
 
 3 inches 
 
 1 tablespoon salt 
 I teaspoon pepper 
 1 quart milk 
 8 crackers 
 
 2 cups flaked cod, or 
 
 fresh cod or soaked 
 
 salt cod 
 8 potatoes, cut into 
 
 |-inch slices 
 
 Try out fat, add sliced onion and cook to a light brown, without burning. 
 Strain fat into saucepan, add potatoes and boiling water and cook 10 minutes. 
 Add the flsh and simmer 10 minutes. Add the milk and seasonings. Heat to 
 boiling point and serve with crackers, split and previously dipped in cold milk. 
 
28 THE METROPOLITAN LIFE COOK BOOK 
 
 FISH 
 
 If more fish and less meat were used fn the daily meals, !t would help 
 to reduce the cost of living. Fish contains the same food value as meat 
 at a much smaller cost, and furnishes a food that not only tastes good, but 
 is easily digested. 
 
 Whitefish, haddock, halibut, cod, flounder, smelts, perch, pickerel, 
 sunfish and crappies belong to the white-fleshed family. Salmon, shad, 
 lake trout, butterfish and herring belong to the red-fleshed family. 
 
 As the white-fleshed flsh is considered more easy of digestion than the 
 red-fleshed, it should be selected for invalids, convalescents or those suffering 
 from weak digestion. 
 
 Fish should be eaten while fresh and in season. Stale fish Ss poisonous, 
 so great care should be used in its selection. Fish contains albumen, and 
 as albumen (which is like the white of egg) clots at a low temperature, it 
 should be cooked at a temperature below boiling point of water. 
 
 Local fish should be used as much as possible. Find out all the kinds 
 of fish that can be obtained in your locality. 
 
 HOW TO SELECT FRESH FISH 
 
 Select a fish that has bright eyes and gills, shiny scales, firm flesh, and 
 is free from a disagreeable odor. ^ 
 
 HOW TO CLEAN FISH 
 
 Remove the scales by drawing a knife over the flsh, beginning at the 
 tail and working toward the head. 
 
 Wipe the fish inside and outside with a cloth wet in cold, salted water, 
 then wipe with a clean dry cloth kept for the purpose. Head and tail may 
 or may not be taken off, according to the manner of cooking. 
 
 METHODS OF COOKING FISH 
 
 Broiling, baking and steaming are the best methods for cooking fish. 
 
 Fish suitable for broiling are; Split mackerel, white flsh, cod, shad, 
 trout, etc., sliced halibut and salmon, white smelts and small flsh. To broil — 
 brush with melted fat, sprinkle with flour, salt and pepper, and cook over a 
 flame or clear Are. 
 
 Fish suitable for baking whole are : Whiteflsh, cod, haddock, small salmon, 
 shad. Follow directions for baked flsh. 
 
 Fish suitable for boiling are; Salmon, halibut, cod, haddock, trout, 
 etc. Cook in piece of cheese-cloth. Add 1 tablespoon vinegar and 1 table- 
 spoon salt to each quart of water. 
 
 Fish suitable for frying are the white-fleshed. Cook in deep fat or saut6 
 in a little fat in a frying pan. 
 
FISH 29 
 
 TIME TABLE FOR COOKING FISH 
 
 Baking — thick fish, per pound . 10 to 15 minutes 
 
 Baking — thin fish, per pound ....... 8 to 10 minutes 
 
 Boiling — thick fish, halibut, salmon, per pound . 15 minutes 
 
 Boiling — thin fish, such as flounder, per pound . 8 minutes 
 
 Frying — fillets or steaks 4 to 7 minutes 
 
 Frying — smelts or trout 3 to 5 minutes 
 
 TEST FOR COOKING FISH 
 
 \7hen"the]flsh can be easily separated from the bone, the fish is sufficiently 
 cooked. 
 
 FISH— BAKED, WITH STUFFING 
 
 Select a fish weighing from 21 to 4 pounds. Bake with or without 
 stuffing. 
 
 STUFFING 
 1 cup crumbs (bread or I teaspoon salt Few drops onion juice, 
 
 crackers^ or half | teaspoon celery salt if liked 
 
 and half) | teaspoon pepper | cup water 
 
 i cup melted fat 
 
 Mix ingredients in order given. If a dry filling is desired, the water 
 may be omitted. Three tablespoons catsup, chopped parsley, capers, pickles, 
 or oysters may be added. Clean and wipe the fish. ' Rub the inside with salt. 
 Fill with stuffing and sew together. Cut diagonal gashes IJ inches apart 
 on both sides of the fish and place a strip of bacon or salt pork fat in each 
 gash. Brush with melted fat, sprinlde with salt and pepper. Dredge with 
 flour, tie in the shape of a letter "S" and bake on a baking sheet or strips 
 of cotton cloth (so that it may be easily removed from the pan in a dripping 
 pan). When the flour is browned, baste the fish once in 10 minutes. Cook 
 until the flesh is firm and separates easily from the bone. 
 
 SALMON STEAKS— STUFFED 
 Buy slices of salmon §-inch in thickness. Arrange half the number of 
 slices in a baking pan, on thin slices or strips of salt pork fat. Cover with a 
 well-seasoned, bread-crumb stuffing. Cover with remaining slices of salmon. 
 Sprinkle with flour, salt and pepper. Surround with left-over boiled potatoes, 
 cut into fourths lengthwise. Arrange strips of salt pork fat on top and bake 
 in a moderately hot oven about 30 minutes or until done. Garnish with 
 lemon and parsley. 
 
 BROILED TROUT OR OTHER FISH 
 Clean trout; wipe dry. Cut into suitable pieces for serving. Dip 
 pieces in melted fat and broil over a clear fire for about 12 minutes. Other 
 fish may be broiled in the same way. 
 
 FISH CROQUETTES 
 To 1 cup cold, flaked fish, add i cup or more of thick white sauce. Season 
 with salt and pepper (lemon juice and onion if liked). Cool, shape into cutlets, 
 roll in crumbs, egg and crumbs again. Fry in deep fat. 
 
30 THE METROPOLITAN LIFE COOK BOOK 
 
 CODFISH BALLS 
 
 1 cup salt codfish J tablespoon butter | teaspoon pepper 
 
 4 medium-sized potatoes 1 egg 
 
 Wash fish in cold water, and pick into small pieces. Wash, pare and 
 cut potatoes in J-inch slices. Cook potatoes and codfish in boiling water 
 to cover, until potatoes are soft. Drain off every drop of water, return to 
 kettle; mash. Add butter, egg (well-beaten) and pepper. Beat with a fork 
 two minutes. Drop by spoonfuls into smoking hot fat. Fat should be very 
 hot. Fry until brown. Remove from fat and drain on paper. Serve with 
 egg sauce. 
 
 SCALLOPED FLAKED COD OR OTHER FISH 
 
 1 pound can flaked cod IJ cups mashed potato \ cup buttered crumbs 
 11 cups white sauce 
 
 Arrange the fish and sauce in layers in a well-greased baking dish. 
 Cover with mashed potatoes and bread crumbs. Bake until heated through- 
 out and crumbs are browned on top. Any kind of cooked fish may be flaked 
 and prepared in this way. Layers of boiled onion or green peas may be used 
 Iri this recipe. 
 
 SCALLOPED SALTED CODFISH AND RICE 
 
 } cup rice IJ cups scalded milk J cup white sauce 
 
 2 cups cold water 1 tablespoon finely- | cup buttered crumbs 
 1 cup salt codfish, soaked chopped green pepper ' 
 
 overnight and drained 
 
 Add rice to cold water in a saucepan. Heat to boiling point and boil 
 
 5 minutes. Drain. Cook the drained rice, soaked codfish and milk in a 
 double boiler until rice is soft. Finnan haddie or smoked fish can be 
 prepared in this way, adding it to the rice when it is almost done. 
 
 SALMON LOAF 
 
 1 cup flaked cooked salmon 1 teaspoon salt | teaspoon lemon Juice 
 
 1 cup stale bread i teaspoon onion juice 2 egg whites, stiffly 
 
 crumbs soaked in 2 egg yolks, beaten beaten 
 
 1 cup scalded milk 
 
 Combine ingredients in order given, folding in the stiffly beaten whites 
 last. Drop mixture into a well-greased and crumbed pan and bake in a 
 moderately hot oven or steam the mixture. The eggs may be omitted, 
 using i cup less milk. Serve with white sauce. 
 
MEAT 31 
 
 MEAT 
 
 In the average household there is perhaps no other food that calls for 
 more thought in selection and preparation than meat. In no other country 
 has meat been used so generously as in America. 
 
 With the present high cost of meat, American housewives are buying 
 less meat than formerly, and are using what they buy more carefully than ever 
 before. 
 
 The tough cuts of meat, usually the cheaper cuts, are located where 
 there is motion, such as those obtained from the neck and limbs; while 
 the tender cuts are located where there is little motion, such as those along 
 the back bone. The meat part from all the cuts from the same animal con- 
 tain the same food value, but there is more waste, such as bone and gristle, 
 to some cuts, and this should, be considered in buying. 
 
 To reduce the meat bill, make a little meat go a long way by preparing 
 meat combination dishes, such as stews, meat loaves, meat pie& stuffed 
 roasts, beef a la mode, etc. Make good meat gravies. "Spread "roe It)£^ 
 flavor." Only a little meat is needed to give flavor to a whole dish. 
 
 SELECTION OF MEAT 
 
 Meat should be uniform in color, the flesh firm and elastic to the touch. 
 
 The flesh of beef should be of a bright red color and intermingled with 
 fat that is yellowish. 
 
 Mutton should be dull red in color, and the fat white. 
 
 Lamb and veal should be lighter in color and flesh less firm than beef. 
 
 Meat should be removed from the paper as soon as it is received from mar- 
 ket and should be kept in a cool place. Always wipe meat with a damp cloth. 
 
 Beef ranks first in nutritive value, with mutton a close second. 
 
 HOW TO PREPARE MEAT STEWS 
 
 Stewing is cooking slowly, a long time, in a small quantity of water. 
 Cut the meat into rather small pieces; divide it into two portions; add one 
 portion to cold water and heat slowly to boiling point. Meanwhile brown 
 the other portion in a little fat in a pan. Then add it to the water and meat. 
 The whole should be cooked slowly for three hours or until the meat is 
 tender. Add vegetables. the last hour of cooking. 
 
 Beef, mutton, lamb or veal may be used, selecting the tough pieces, 
 such as the neck, shoulder, lower part of round, aitch bone, etc. Pieces of 
 cold cooked meat may be added to the stew. 
 
 The pieces of meat are usually dredged with flour before they are 
 browned. This gives color to the stew, a rich flavor, and thickens the gravy. 
 
 Onions, carrots, turnips, parsnips and potatoes are the vegetables 
 commonly used in stews. Tomatoes, string beans and green peas are some- 
 times used. The vegetables should be cut into }-inch cubes, i-inch slices 
 or strips, and added the last hour of cooking. The potatoes, however, sHouEd 
 be parboiled 5 minutes, then added to the stew, allowing 20 minutes for 
 
32 THE METROPOUTAN UFE COOK BOOK 
 
 cooking. The usual seasonings are salt and pepper. Sweet herbs, parsley, 
 a bit of bay leaf, a few cloves, celery salt, or catsup may be added for variety. 
 
 Dumplings or Boiled Rice are often served with stew. When cooking 
 dumplings, they should be placed so that they will rest on the meat and 
 vegetables. iVleat stew may be served on slices of Fried Mush. 
 
 MEAT PIE 
 Fill baking dish f full with stew; cover with mashed potato, boiled rice, 
 biscuit dough or cereal mush and bake until nicely browned on top. 
 
 NEW ENGLAND BOILED DINNER 
 4 pounds corned beef 6 small carrots or 3 6 medium-sized pota- 
 6 small beets large ones toes 
 
 1 small cabbage 2 small French turnips 6 medium-sized onions 
 
 cut in thirds 6 small parsnips 
 
 Wash the meat quickly in cold water. If it is very salt, soak it about 
 30 minutes in cold water. Simmer meat in a kettle, containing enough 
 boiling water to cover, from three to Ave hours, or until the meat is tender. 
 Wash and scrape the vegetables, leave the beets,: carrots, turnips and parsnips 
 whole,' or quartered if preferred. Cut the cabbage into quarters. When 
 meat is tender, remove from kettle, and, two hours before dinnertime, add 
 the carrots, afterward the turnips and the cabbage. Thirty minutes before 
 dinnertime, add the parsnips and potatoes and onions. The beets should 
 be cooked separately. Reheat the meat with the vegetables. Serve meat 
 and vegetables arranged attractively on a large platter. 
 
 HOW TO BROIL MEAT 
 
 Broiling is cooking by direct exposure to heat,'Over hot coals or over a 
 flame (gas flame). 
 
 Cooking with little or no fat in a hot frying pan is called "pan-broiling." 
 To make broiled meat juicy, turn often while cooking. 
 
 TO BROIL STEAKS OR CHOPS' 
 
 Wipe meat with a damp cloth and trim off superfluous fat. Rub the wire 
 broiler with a little of the fat, place the meat in broiler and broil over a clear 
 Are, turning every 10 seconds for the first minute. After the first minute, 
 turn occasionally until well cooked on both sides, or cook iK a Httle fat in a 
 frying pan, turning over. Season to taste. Fork chops must be very well 
 done. ^% 
 
 PAN-BROILED HAMBURGEIT STEAK 
 
 Chop finely one pound lean raw beef; season highly with salt, pepper 
 and a few drops of onion juice. Add i cup milk gradually; knead dough 
 until spongy and shape into cakes. Heat a frying pan, rub with the fat of 
 meat and pffn-broil the steaks. Turn cakes often during the' cooking. 
 
 One cup left-over oatmeal mush may be added to the mixture and is very 
 good. Try shaping oatmeal mush into cakes, brush with melted fat; shape 
 ^^burger steak mixture into cakes, place on top of oatmeal cakes. Bake in 
 tft&.oven until_cooked and nicely browned. 
 
MEAT 33 
 
 GENERAL DIRECTIONS FOR BRAISING 
 
 , The rump, top, round, blade, chuck, ribs, cross ribs cuts and flank stutted 
 are all good braised. Beef, mutton or veal. 
 
 To braise meat, wipe meat, sprinkle with salt and pepper, dredge with 
 flour, and, if a lean piece of meat is used, lard previous to seasoning. Brov/a 
 the meat on all sides in a little fat in a Scotch kettle or roasting pan. Then 
 cover bottom of pan with hot water or meat stock. Then cover closely and 
 cook slowly in the oven, on top of the range or in a fireless cooker two hours- 
 Add vegetables, such as onion, carrot, turnips, cut into strips, balls or slices, 
 and continue cooking until meat and vegetables are tender. 
 
 BEEF A LA MODE 
 Insert 12 large strips of salt pork fat or piece of suet into a 4-pound 
 piece of round beef. Season with salt and pepper, dredge with flour. 
 Put a piece of suet in a hot pan, brown the meat on all sides in this. Put 
 in kettle with vegetables and water, according to recipe for beef stew. Cover 
 closely and cook slowly 4 or 5 hours in oven or top of range. 
 
 POT-ROAST 
 
 ■When beef is similarly prepared (without the strips of fat and vegetables) 
 and cooked in a smaller amount of water, it is called pot-roast. 
 
 Two cups brown sugar, 1 cup vinegar and 1 cup soaked prunes added 
 the last I hourof cooking provides a nice change. 
 
 MEAT EN CASSEROLE 
 Cut 2 pounds of meat into suitable pieces for serving. Sprinkle with 
 salt and pepper, dredge with flour. Brown meat in a little fat in a frying pan. 
 Put browned pieces of meat in casserole dish; add 1 carrot cut into cubes, 
 1 cupful stewed and strained tomatoes. Cover closely and cook 15 minutes. 
 Add J cupful peeled onions and 1 cupful potato balls, and continue cooking 
 until meat and vegetables are tender. The casserole should be closely 
 covered that the steam may be retained. Serve with boiled rice. 
 
 MEAT ROLL 
 
 Flank steak, or 1 pound 2 or 3 small pieces of 1 cup carrot, cubed 
 of thinly cut round suet 2 cups stock or water 
 
 steak 2 onions Bread stuffing 
 
 Beef, mutton or veal may be used. Wipe meat, trim edges, pound on 
 both sides, spread with stuffing, roll and tie. Sprinkle the roll with salt and 
 pepper, dredge with flour, and brown on all sides in hot drippings and lay it 
 on the onion and carrot in a pan with the suet on top. Pour the water or 
 stock into the pan. Cover tightly and cook slowly in the oven or on top of the 
 stove. For round steak, cook slowly, covered, for i hour or more in a 
 moderate oven, then uncover and cook an additional i hour. For flank steak, 
 cook slowly, covered, for 3 hours or more in a moderate oven, then uncover 
 last J hour. Serve with brown gravy made by thickening the liquid in the 
 pan. Individual rolls may be^ade. 
 
34 THE, METROPOLITAN LIFE COOK BOOK 
 
 ROASTING 
 
 GENERAL DIRECTIONS 
 
 Wipe the meat with a damp cloth. Dredge the surface with flour, salt 
 and pepper. Put pieces of fat on the meat and in the pan (melted fat may be 
 used and rubbed over the surface). Place meat on a rack in the pan. Put 
 into a hot oven, l The heat of the oven should be intense at first to sear the 
 surface (about 10 minutes), and then the heat should be reduced and water 
 added to 'cover bottom of pan. The meat should either be covered closely 
 or basted often with equal parts of fat drippings and water. After the last 
 basting, sprinkle with salt and pepper. Place meat on a hot platter and* 
 garnish. 
 
 GRAVY 
 
 Pour fat from pan; allow 2 tablespoons of fat to 3 tablespoons of flour 
 for each cupful of gravy. Put the fat into the pan, add the flour and stir 
 over a hot fire until well browned. Add the boiling water or stock gradually, 
 boil 3 minutes, season to taste with salt and pepper, and strain. 
 
 TIME TABLE FOR ROASTING (Per pound) 
 
 Beef, round lOtolZmin. Lamb (well done) 20 min. 
 
 Beef ribs (well done) . . 12 to 15 min. Veal (well done) . 25 min. 
 
 Beef ribs (rare) . . . . 8 to 10 min. Pork (well done) . 30 min. 
 
 Mutton, leg (well done), . 15 min. Chicken .... IS min. 
 
 IVIutton, leg (rare) ... 8 min. Goose . . . . 18 to 20 min. 
 
 Mutton, loin (rare) ... 8 min. Turkey, 8-pound . About 2 hrs. 
 
 Mutton, shoulder (stuffed), 15 min, 
 
 MEAT LOAF 
 2 cups ground meat 1 cup bread crumbs 1 beaten egg (may be 
 
 I teaspoon onion juice soaked in i cup omitted) 
 
 I I teaspoons salt milk, or 1 J cups 1 teaspoon finely- 
 Few grains pepper oatmeal mush chopped parsley 
 
 Mix the first 4 Ingredients, add the soaked bread crumbs or mush 
 gradually, kneading the mixture until spongy, then add the beaten egg, 
 and more seasonings if needed and the chopped parsley. Shape into a loaf 
 and place on a pan covered with suet. Put suet on top of loaf. Sprinkle 
 with salt and pepper and flour. Bake 40 minutes, basting occasionally with 
 melted suet mixed with boiling water. 
 
 CALF'S LIVER AND BACON 
 Cut 1 pound of liver into }-inch slices. Cover with boiling water, let 
 stand five minutes to draw out the blood. Drain, remove veins and skin. 
 Wipe the liver, sprinkle with salt and pepper. Cook in hot bacon fat until 
 brown on both sides, turning occasionally. Make a gravy, using 2 tablespoons 
 of the bacon fat and 4 tablespoons of flour. Brown the two in a pan, add 2 
 cups of boiling water gradually and stir until smooth, season with salt and 
 pepper. Put the browned slices of liver into the gravy and cook slowlyi 
 IS minutes. Put liver and gravy on a hot dish, arrange the crisp bacoA' 
 around the edge and serve. Liver may be larded and baked in one large piece; ' 
 
POUIvTRY 35 
 
 PORK CHOPS WITH DRESSING 
 6 pork chops 2 tablespoons pork fat, f teaspoon salt 
 
 i, onion, finely chopped chopped J cup hot water 
 
 il'cups bread crumbs J teaspoon pepper 1 beaten egg 
 
 Mix bread crumbs, pork, fat, seasonings, water and egg. Spread on pork 
 chops. Put chops in a pan close together; add a little water to cover bottom 
 of pan and bake in a moderately hot oven 1 hour, basting occasionally. 
 
 PORK SAUSAGE 
 
 5 pounds lean, raw, 1 -| tablespoon salt 1 tablespoon summer 
 fresh pork, or half 1 tablespoon pepper savory 
 
 pork and half beef 2 tablespoons sage j tablespoon thyme 
 
 Force the meat through the food chopper. Mix the meat and spices in a 
 large mixing bowl thoroughly with a potato masher, wooden spoon or with 
 the hands. Fill sterilized bags, made of cotton cloth 3 inches wide by 8 or 
 10 inches long, to within 2 inches of the top. Cook 30 minutes in boiling 
 salted water. Cool and store in a cold place. 
 
 CHOP SUEY 
 1 quart pork or chicken, 1 onion, chopped 3 tablespoons flour 
 
 cubed 2 cups celery, cut in 3 tablespoons water 
 
 i cup chopped salt pork 1-inch lengths , 1 tablespoon China soy 
 
 fat I tablespoon salt i cup fresh mushrooms 
 
 1 pint water or white stock 2 tablespoons molasses 
 
 Cook the meat in the fat until a golden brown. Add the water, onion, 
 celery, salt and molasses. Simmer 1 hour. Mix the flour and water and 
 add to the mixture until thickened. Then add the molasses, China soy and 
 mushrooms. Cook 10 minutes longer and serve. 
 
 BAKED RABBIT 
 1 rabbit 4 tablespoons flour Salt and pepper 
 
 Strips of salt pork fat ' 1 cup milk 
 
 Skin rabbit. Remove' head and lower part of legs. Remove insides, 
 etc. Wash thoroughly and soak 1 hour in acidulated water. Wipe dry. 
 Lard with salt pork strips, dredge with flour. Sprinkle with salt and pepper. 
 Arrange on strips of salt pork fat and bake in oven about 2 hours, basting 
 generously with milk occasionally. Currant jelly may be added to the gravy. 
 
 POULTRY 
 
 j ROAST CHICKEN 
 
 Select a chicken with firm flesh, yellow skin and legs. 
 
 Dress, clean, stuff and tie wings and legs close to body of chicken. 
 
 Place on its back on a rack in a dripping pan (or on thin slices of salt 
 
 pork fat or chicken fat in a pan a trifle larger than the chicken). Rub the 
 
 entire surface with salt and spread legs and breast with 3 tablespoons melted 
 
 chjcken fat or other fat and 3 tablespoons flour. Place in a hot oven and 
 
36 THE METROPOLITAN LIFE COOK BOOK 
 
 when flour is well browned, reduce the heat and baste every 10 miniite§,jf 
 not roasted in a self-basting pan. ; it 
 
 For basting, take 4 tablespoons of the fat^ the pan and mix with 1 cup 
 Doiling water. 
 
 A 4-pound chicken requires about IJ hours. 
 
 For the stuffing, use melted chicken fat or other fat. 
 
 STUFFING (1) "■■ 
 
 1 cup cracker or bread Sage, if liked | cup milk, scalded 
 
 crumbs i teaspoon salt 1 teaspoon chopped 
 
 J cup melted fat Few grains pepper parsley 
 
 STUFFING (2)— CHESTNUT 
 
 2 cups French chestnuts 1 cup cracker crumbs Few grains pepper 
 ! cup melted fat f teaspoon salt | cup cream 
 
 Blanch and shell chestnuts. Cook in boiling salted water until soft. 
 Drain and mash. Add half the fat, salt, pepper and cream. Melt remaining 
 fat, mix with cracker crumbs, then combine mixtures. 
 
 STUFFING (3) 
 
 2 cups freshly-grated i teaspoon pepper 1 well-beaten egg 
 
 bread crumbs Sage, if liked § cup scalded milk 
 
 1 teaspoon salt | cup melted fat 
 
 Combine ingredients in order given. 
 
 TO MAKE GRAVY 
 Skim off fat in roasting pan. To each 2 tablespoons fat, add 3 tablespoons 
 flour. Brown the two and add the drippings and enough hot water and cream 
 (half and half) to make it of the right thickness. 
 
 TO ROAST TURKEY 
 Follow directions for roasting chicken. 
 
 CHICKEN FRICASSEE 
 
 3 pounds chicken | bay leaf I cup chopped salt pork 
 
 1 onion 1 teaspoon salt fat or other fat 
 
 2 cloves I cup flour 
 
 Singe, draw and disjoint a 3-pound chicken. Wash and rinse carefully. 
 Put into a saucepan with 1 quart of water, 1 sliced onion with 2 cloves pressed 
 into it,, bay leaf and salt. Simmer slowly until tender. Remove chicken 
 and brown the pieces, dredge generously with the flour, salt, and pepper in 
 the salt pork fat or other fat in a frying pan. When the pieces of chicken are 
 nicely browned on both sides, add the water or stock in which the chicken 
 has been cooked. If the gravy is not thick enough, add flour thickening to 
 it. Season to taste. Arrange the browned chicken on a platter. Pour the 
 gravy over it. Surround with a border of boiled rice. 
 
 CHICKEN STEW 
 Dress, clean and cut up a fowl, and put it into a stew pan. Cover with 
 boiling water and cook gently until tender. After the first hour of cooking, 
 
POULTRY 37 
 
 add 2 teaspoons salt, J teaspoon pepper, bit of bay leaf, sprig of parsley, and 
 a slice of onion, if liked. Cook until tender. Remove chicken. Thicken 
 stock with I cup flour mixed with cold water. Place stewed chicken and 
 thicken stock in the serving dish. 
 
 CHICKEN PIE 
 '*^^ Put stewed chicken in a baking dish. Cover with short-cake or baking- 
 powder biscuit dough, and bake until done. 
 
 BAKED CHICKEN 
 Dip raw chicken, cut into suitable pieces for serving, into melted fat 
 and then into flour mixed with salt and pepper. Brown the pieces of chicken 
 in a little fat in a pan. Add enough water to cover the bottom of pan. Cover 
 and bake about 1^ hours. Baste occasionally. 
 
 CHICKEN CROQUETTES 
 
 2 cups chopped chicken. Few grains cayenne Few drops onion juice 
 
 cooked 1 cup thick sauce Yolk 1 egg 
 
 § teaspoon salt I teaspoon pepper 
 
 Mix ingredients in order given. Cool, shape into balls, cylinders or 
 any desired shape. Dip in egg, crumbs and egg again. Fry in deep fat. 
 
 ROAST GOOSE WITH STUFFING 
 Select a goose of suitable size for the number to be served. One pound 
 to a person is usually allowed. Dress and clean goose' by scrubbing it inside 
 and outside with soda water. Rinse in boiling water and dry; stuff and sew 
 up or skewer. Rub with flour, salt and pepper, mixed. Place breast down 
 in a roasting pan. Baste with the drippings; after the first hour, add 1 cupful 
 water. Turn breast one side down in a roasting pan. For an 8-pound 
 goose, allow 4 hours in a slow oven. Skim off most of the fat in the pan and 
 make gravy by adding I cup white sauce, stirring until well mixed and then 
 adding hot water gradually to make of right consistency. 
 
 , PRUNE AND APPLE STUFFING 
 
 3 cups bread crumbs 1 cup apples, pared, cut ^ cup soaked, stewed 
 I cup melted fat in eighths, and stewed and stoned prunes 
 
 1 teaspoon salt in a little sugar syrup J cup nut meats, broken 
 
 Few grains pepper into pieces, if liked 
 
 MASHED POTATO STUFFING 
 
 2 cups mashed potatoes, J cup chopped, par- I teaspoon sage 
 highly seasoned with boiled onions 2 egg yolks •* 
 salt and pepper 2 tablespoons melted fat. 
 
 Mix ingredients in order given. 
 
 TO GARNISH GOOSE 
 ,i . If potato or bread stuffing is used, arrange red steamed apples around 
 the goose. Tosteam the apples, place with the skins on in a perforated dish over 
 boiling water. Steam until cooked. Remove and chill. Carefully remove skins, 
 being careful to leave the red pulp nearest theskin on the apple. Scrape skins so 
 as to remove all pulp and return to apples. They should be a beautiful red. 
 
38 THE METROPOUTAN LIFE COOK BOOK 
 
 FAT 
 
 Save every scrap of fat that comes with the meat and render it. 
 
 TO RENDER FAT TO USE FOR COOKING 
 
 Fat connected with tissue must be "tried out." The fat should be finely 
 chopped and heated over water and strained. Done in this way there is no 
 danger of burning and a white tat is obtained. If the fat has a strong odorjj. 
 soaking it in salted water before rendering and adding a pinch of soda during 
 rendering will remove it. 
 
 CLARIFYING FAT 
 
 To lessen characteristic flavors that are disliked by many, add to the 
 rendered fat at least an equal amount of water and boil the mixture for an • 
 hour. Allow the fat to harden in a cake on top, pour off the water and heat 
 the fat gently to drive off the water. This increases its keeping qualities. 
 If the flavor is very strong, heating the fat with whole or skimmed milk (1 cup 
 to 2 pounds of fat) will prove a more effectual method than the addition of 
 water. Strain through the cloth to remove all bits of foreign matter. 
 
 CRACKLINGS 
 The bits of tissue left after rendering the fat may be used for shortening 
 such flour mixtures as corncake and gingerbread — | cup being equal to about 
 2 tablespoons of butter. If chopped sweet apple is added to corncake and 
 a few raisins to gingerbread, the "chewy" bits of tissue are not noticed. 
 
 SOFTENIN-G HARD FATS 
 To make hard fats softer for such uses as cake making, they may be 
 mixed with softer fats — such as, 2 parts mutton or beef fat with 1 part lard 
 or 3 parts mutton or beef fat with 1 part cottonseed oil. Melt the fats 
 together and stir while melting. Stir occasionally. • 
 
 SAVORY FAT . 
 Strongly flavored fats, such as bacon, ham, or mutton, should be used. 
 Heat the fat over a slow fire for about an hour with the desired seasoning — 
 the amount and kind depending upon individual taste. Some of the seasonings 
 that may be used are onion, sour apple, whole thyme, marjoram, savory and 
 bayleaf . Savory fat may be used for warming up potato, seasoning vegetables, 
 bro wnfhg fish, seasoning left-over meats, and in many other ways. 
 
 USES OF CLARIFIED FATS 
 
 In substituting other fats for butter as shortening, a slightly smaller 
 amount may be used and salt must be added. If the somewhat pronounced 
 flavors of such fats as mu'ton or beef are objectionable, a little more flavoring-' 
 — especially chocolate and spices — may be added. 
 
 Chicken or bacon fat is good for spreading sandwiches and in making 
 pastry. A perfectly satisfactory fat for deep fat frying may consist of a mixture 
 of any clarified, fats, such as beef, mutton, lard and bacon, provided there is 
 not an overabundance of the harder fats. 
 
MEAT SUBSTITUTES 39 
 
 MEAT SUBSTITUTES 
 
 EGGS 
 Eggs are cheaper than meat. A fresh egg has a tMck, rough shell. 
 Nine medium-sized eggs, as a lute, weigh a pound. Eggs and egg dishes 
 should be cooked at a low temperature. 
 
 GENERAL DIRECTIONS FOR COOKING EGGS 
 
 -Have ready a saucepan containing boiling water. A general rule fs 
 to allow 1 pint of water to 2 eggs, and an extra cupful for each additional 
 egg. Place the eggs in the water with a spoon and cover the saucepan. 
 For hard-cooked eggs, let them stand on the back of the range or over a low 
 flame from 40 to 45 minutes. For soft-cooked eggs, place the eggs in a 
 saucepan containing boiEng water. Let them star«i on back of range or 
 over a low flame from 8 to 10 minutes. 
 
 POACHE]> EGGS 
 Prepare a slice of buttered toast for each egg, and keep it hot. Have 
 ready a shanow greased pan containing boiling, salted water to cover the 
 eggs. Break each egg separately into a saucer and slip it gently into the 
 water, being careful that water does not reach the boiling point. (If eggs 
 are slipped into mufSn rings in the water, the shape will be better.) Cook 
 until the white is firm and a film forms over the top of the yolk. Remove 
 the eggs from the water with a skimmer or griddle-cake turner. Drain, 
 trim off rough edges and place each egg on a slice of toast. 
 
 POACHED EGGS AND CREAMED FISH 
 Poached eggs may be served on creamed fish or vegetables on toast. 
 
 BAKED EGGS 
 
 Toast circular pieces of bread from which a little of the centers have 
 been removed. Place pieces on a buttered dish. Break an egg and drop 
 contents in the center of each. Sprinkle with salt and pepper, dot with 
 butter, pour on a little milk or cream and bake in a moderate oven until eggs 
 are cooked. 
 
 BAKED EGGS "WITH CHEESE 
 
 Follow directions for baked eggs, sprinkling slices of toast with cheese 
 before eggs are dropped onto them, or slip eggs into buttered egg shirrers. 
 Cover with white sauce, sprinkle with grated cheese and buttered crumbs. 
 Bake until eggs are set. 
 
 BAKED EGGS IN HAM CASES 
 To 1 measure of crumbs add f measure scalded mOk and i measure of 
 finely-chopped, cooked ham. Line greased custard cups with mixture. 
 
40 THE METROPOLITAN LIFE COOK BOOK 
 
 Break eggs into the centers and bake until set. Serve -witii white sauce. 
 
 Mashed potato may be used instead of the brea^ and milk mixture. Cheese 
 
 may be used instead of ham. 
 
 Note: Baked eggs may be covered with buttered bread crumbs. Eggs maybe baked in 
 tomato shells, 
 
 CODDLED EGGS 
 Allow I cup milk for each slightly beaten egg. Cook mixture in a double 
 boiler until thickened. Season with salt and pepper and serve on buttered 
 toast. 
 
 SCRAMBLED EGGS 
 
 2 tablespoons tat § cup milk Few grains pepper 
 
 5 eggs 1 J teaspoons salt 
 
 Beat eggs slightly; add salt, pepper and milk. Melt the fat in a frying 
 pan, pour in the egg mixture and cook slowly, continually scraping from bottom 
 of pan. When creamy, turn into a hot dish and serve at once. Serve with 
 ham or bacon, etc. 
 
 SCALLOPED EGGS AND HAM 
 
 4 hard-cooked eggs 1| cups buttered hard 1 pint white sauce 
 
 f cup or 1 cup cold crumbs 
 
 chopped ham or meat 
 
 Chop the eggs, and follow the rule, alternating the eggs and meat, or 
 add chopped eggs and meat to the sauce. 
 
 BREAD OMELET 
 4 egg yolks J teaspoon salt 4 egg whites, beaten 
 
 1 cup bread crumbs J teaspoon pepper 2 tablespoons fat 
 
 1 cup milk 
 
 Soak bread crumbs in milk, add beaten egg yolks and seasonings. Fold 
 in stiffly beaten whites. Melt fat in omelet pan. Turn mixture into pan 
 and cook slowly over a fire until delicately browned underneath and firm 
 around the edges. Place on top grate in oven and bake until firm on top. 
 Fold and serve with white sauce. 
 
 OYSTER OMELET 
 Fold in oysters, cut in halves, to omelet mixture, or add oysters to cream 
 sauce. Follow directions given in plain omelet recipe. 
 
 MEAT AND VEGETABLE OMELET 
 Cook omelet. Add cooked vegetables or meat to the white sauce, or 
 fold them into the omelet mixture. 
 
 CHEESE DISHES 
 One pound of cheese contains as much food value as 2 pounds of meat. 
 Cheese may be added to white sauce and served with boiled rice or boiled vege- 
 tables or plain on toast. Cheese may be combined with left-over cereal mush, 
 and baked as a souffle or shaped into cakes and baked in the oven or browned 
 in a little fat in a pan. 
 
MEAT SUBSTITUTES 41 
 
 BAKED MACARONI OR RICE AND CHEESE 
 Sprinkle hot boiled macaroni or rice with grated cheese or cheese cut 
 into small pieces. Arrange bread crumbs, macaroni and cheese; or rice and 
 cheese, and white sauce, in layers in a well-greased baking dish. Cover 
 with bread crumbs and bake in oven until nicely browned. 
 Tomato sauce may be used in place of the white sauce. 
 Cornmeal mush may be arranged in layers with cheese and baked. 
 Boiled corn maybe mixed with chopped green pepper and white sauce and 
 arranged in layers with cheese and baked. 
 
 CHEESE FONDU 
 1 cup scalded milk - 1 tablespoon fat 3 eggs 
 
 1 cup stale bread crumbs 5 teaspoon salt 1 tablespoon catsup 
 
 J cup cheese, cut into small pieces 
 
 Mix the first 6 ingredients; add the well-beaten yolks of eggs, fold in 
 the stiffly-beaten whites and bake in a well-greased baking dish tor 20 
 minutes in a moderate oven. 
 
 CHEESE AND CORN SOUFFLE 
 Follow recipe for Cheese Fondu, adding 1 cup boiled corn, an additional 
 cup millf, i cup cheese and 2 tablespoons chopped green pepper to the first 
 6 ingredients. 
 
 COTTAGE CHEESE AND NUT LOAF 
 1 cup cottage cheese 2 tablespoons catsup 1 cup stale bread crumbs 
 
 1 cup coarsely-ground and hot tomato 1 tablespoon vegetable 
 
 nut meats juice to moisten oil 
 
 1 tablespoon lemon juice 2 tablespoons finely 1 teaspoon salt 
 
 chopped onion i teaspoon pepper 
 
 JWix the ingredients thoroughly, add more seasonings if neces.sary, 
 put mixture into a well-greased baking dish and bake in a moderately hot 
 oven until nicely browned. 
 
 BEANS, PEAS AND LENTILS 
 
 There are any number of different kinds of beans on the market, such 
 as the marrow, pea, kidney, black turtle, lima and yellow-eyed beans; the 
 Manchurian beans, of which there are brown and red ones; the Chilian, 
 of which there are brown, red and gray ones. The soy bean is richer in fat 
 and flesh-building material than any of the other beans. Beans as a whole 
 contain about the same food value, and the housewife who wishes to get the 
 most food value for the money will do well in selecting the kind that sells 
 at the lowest cost, provided they are in good condition. 
 
 Recipes given for one kind of beans may be used for any one of the 
 others with just as good results. 
 
 CHILI CON CARNE 
 
 1 pint dried lima beans i cup suet, forced through | teaspoon pepper 
 
 or kidney beans food chopper | teaspoon mustard 
 
 soaked overnight 1 red pepper, cut in strips 1 tablespoon vinegar 
 
 2 cups beef, chopped | onion, sliced Tomatoes to cover 
 1 teaspoon salt 
 
42 THE METROPOI.ITAN LIFE COOK BOOK 
 
 Arrange ingredients in layers in a bean pot. Cover with water and bake 
 slowly 3 or 4 hours. 
 
 RED BEANS 
 
 Red beans may be cooked as lima beans. They may be served in white 
 sauce, tomato or meat-stock sauce. 
 
 RED BEANS, SPANISH STYLE 
 I cup cooked red beans 2 tablespoons suet or oil 1 teaspoon salt 
 J cup cooked carrot 1 sliced onion Few grains pepper 
 
 1 cup cooked beef, cubed | tablespoon sugar 2 cups boiling water 
 
 1 chili, finely chopped 
 
 Brown the- onion and meat in the suet or oil; add all the ingredients, 
 and cook slowly until water is nearly evaporated. Serve with boiled rice 
 or boiled chestnuts. 
 
 STEWED RED BEANS WITH BACON 
 Wash and soak red beans in cold water from 12 to 48 hours. To 1 cup 
 of beans use i pound of bacon. Put bacon into a saucepan — add 1 carrot 
 and 1 onion cubed and .the soaked beans; cover with cold water, bring to 
 boiling point and sinmier one hour, or until beans are tender (i teaspoon soda 
 may be added just as they are put over the fire). Drain and remove skin 
 from beans. Taste and season. Serve hot. 
 
 BAKED BEANS 
 1 quart beans 1 teaspoon mustard 1 teaspoon salt 
 
 J pound salt fat pork or vegetable oil | cup molasses 
 
 Pick over and wash beans; cover with cold water and soak overnight. 
 In the morning, drain, cover with fresh water and cook slowly below boiling 
 point until soft, then drain. Put Jrinch slices of salt pork fat in the bottom 
 of an earthern bean pot or covered crock. Put beans in pot and bury the 
 remaining pork (which should be gashed in several places) in the beans. 
 JVlix the salt, mustard and molasses in a cup; fill the cup with boiling water 
 and pour the mixture over the beans. Add enough more boiling water to 
 cover beans. Cover bean pot, put in oven, and bake in a moderate oven 8 
 hours. If baked a long time, they become dark and have a rich flavor. One 
 cup oil may be used instead of the pork. 
 
VEGETABI.es 43 
 
 VEGETABLES 
 
 Vegetables should be used generously in our daily meals. They are 
 chiefly valuable for the pure water and mineral matter they contain, which 
 act as a tonic in our bodies. They contain cellulose or wood fiber, which 
 stimulates the digestive organs to carry on their work. The cellulose stimu- 
 lates the intestines so that their contents are kept constantly moving. Some 
 vegetables contain starch, sugar and other substances. 
 
 Peas, beans and lentils will take the place of meat. Spinach is rich 
 in iron, etc. It is well to eat many different kinds of vegetables in order to 
 supply the body with the different kinds of mineral matter and acids they con- 
 tain. 
 
 BUYING VEGETABLES 
 
 In buying vegetables, choose those that are in season and plentiful. 
 
 Potatoes. — Never buy sprouted potatoes. To test potatoes, cut one 
 in halves, and if they are juicy enough to stick together the potato is good. 
 
 Cabbage. — Select those that are hard and heavy, with crisp, white leaves. 
 
 Winter Squash. — Select those that are medium-sized with no soft spots. 
 
 Summer Squash. — Select those that are light yellow in color, with the 
 shell so tender that it can be broken with the finger nail. 
 
 Summer Carrots. — See that the leaves are green and fresh. 
 
 Corn. — See that the silk is brown and that the ear is well filled with good 
 kernels that are full of sweet milky juice. 
 
 Peas. — Pods should be green and brittle; the peas green and not too large. 
 
 String Beans. — Break a pod. It should be brittle. 
 
 Lima Beans. — Select those with green, juicy pods. 
 
 Spinach. — Choose that with leaves fresh and dirty. 
 
 GENERAL RULES FOR COOKING VEGETABLES 
 
 Wash thoroughly. Pare, peel or scrape, if skins must be removed. 
 Skins should be left on to keep in all the food value possible. Soak in cold 
 water until ready to cook. Cook in freshly boiUng salted water until tender. 
 Drain off the water, shake over the fire, serve hot with seasoning, using 2 
 tablespoons fat, j teaspoon salt, and a few grains pepper to 1 cup cooked 
 vegetables, or serve with white sauce. (See page 8.) 
 
 Note. — Allow 1 teaspoon salt to I quart of water. Use enough boiling water to cover 
 vegetables. Salt naay be added when vegetables are put in, except in the case of delicate green 
 vegetables, as peas, spinach, etc., when it should not be added until the vegetables are nearly 
 done. To preserve the color of green vegetables, cook uncovered. Cabbage, onions and 
 turnips should be cooled uncovered in a large quantity of water. By changing the water 
 once or twice during the cooking, much of the strong odor and flavor may be lost. If dried 
 bread be tied in a cheesecloth and placed on top of vegetable during cooking, it absorbs some 
 of the odor. Water in which vegetables have been cooked is called vegetable stock and should 
 never be thrown away but used in soups and sauces. 
 
 Winter vegetables should be kept in a cool, dark, dry place. Fresh 
 vegetables may be washed and kept on ice in a clean piece of cloth. 
 
44 THE METROPOLITAN LIFE COOK BOOK 
 
 TIME TABLE FOR COOKING VEGETABLES IN WATER 
 
 Asparagus 20 to 40 minutes Lima beans 1 hour or mojfg^ 
 
 Beets (young) 45 minutes Onions 46 to 60 mini^Jqs 
 
 Beets (old) 3 to 4 liours Parsnips 30 to 45 minutes 
 
 Carrots 25 to 30 minutes Potatoes 25 to 30 minSrlk 
 
 Cabbage 15 minutes Rice 20 to 45 minutes 
 
 Cauliflower 20 to 30 minutes Spinach 30 to 45 minutes 
 
 Celery 20 to 30 minutes String beans 1 to 3 hours 
 
 Green peas 30 to 45 minutes Turnips 45 minutes 
 
 Green corn 12 to 20 minutes Tomatoes 1 to 3 hours 7, 
 
 HOW TO PREPARE DIFFERENT KINDS OF VEGETABLES 
 
 Carrots. — Boil in slcins, peel, slice, cube or cut lengthwise. Serve wJfli 
 seasonings, in white sauce or in thickened meat stock; or mash to a pulp, 
 mix with egg and cream and bake"in greased cups. 
 
 Beets.— 'Eoil in sldns, peel, cut in slices, cube or cut as desired, serve 
 plain with seasonings or in white sauce or piclde in diluted vinegar, to which 
 a few cioves, a slice of onion and a little sugar have been added. Cubed boiled 
 beets may be added to corn beef hash mixture. 
 
 Parsnips. — Boil in skins, peel, cut as desired, serve hot in seasoned 
 butter or white sauce, or brown in fat, or mash to a pulp, add an egg, teaspoon 
 salt, tablespoon sugar and a tew grains pepper to each cup; shape into cro- 
 quettes, dip in crumbs, ecg and crumbs again, and fry in deep fat; or bake 
 mixture in greased molds; or arrange slices or cubes of boiled parsnips, 
 white sauce, and crumbs in layers in a well-greased baking dish and serve 
 as scalloped par-snips. 
 
 Turnips.-^— Boil in skins, peel, serve plain with seasonings or in white 
 sauce. Mix with carrots or prepare as parsnip croquettes. 
 
 Butabago. — Vash and pare, slice, boil and mash, season with fat, salt 
 and pepper and sugar, or scoop out pared and boiled rutabagos; CIl with a 
 mixture of chopped meat, chopped green pepper, onion, parsley, salt, bread 
 crumbs and moisten with white sauce. Brush outside of rutabagos with 
 melted fat, place in a greased pan and bake. 
 
 Sweet Potatoes. — Poil in skins, peel boiled sweet potatoes, slice and 
 brown in fat; or put in baking pan, cover with syrup, to which a Uttle salt and fat 
 have been added and bake in the oven until nicely browned. Serve as 
 Glaced Sweet Potatoes. Mash boiled sweet potatoes, serve as Mashed 
 Sweet Potatoes, or add 1 egg, 2 tablespoons sugar, to each 2 cups and shape 
 into croquettes, dip in crumbs, egg and crumbs again, and fry in deep fat. 
 Serve as Sweet Potato Croquettes. Bake in skins, and serve as Baked Sweet 
 Potatoes. '' 
 
 Potatoes. — Boil with or without skins, peel and serve plain or mashed; 
 or prepare as sweet potato croquettes, omitting the sugar. Cut boiled potatoes 
 in slices or cubes and reheat in white sauce and serve as Creamed Potatoes, 
 using 11 cups sauce to 2 cups potatoes; or, cut boiled or raw potatoes in slices 
 and arrange in layers with a little onion and white sauce, and bake until 
 potatoes are doHe; or browned on top and serve as Scalloped Potatoes. 
 Hash cold boiled potatoes, and to 4 cups add § teaspoon salt, few gfdiiis 
 
VEGETABLES 45 
 
 pepper, few drops onion juice, 4 tablespoons millt and mix. Melt 4 table- 
 spoons dripping in frying pan; when melted and browned, pack in potatoes, 
 cSok slowly until nicely browned. Fold and serve as Hashed Browned 
 Potatoes. Bake raw potatoes, serve as Baked, or scoop out, mash and cream, 
 and serve as Baked Stuffed Potatoes. 
 
 Onions. — Skin and boil. Serve plain with seasonings or in white sauce, 
 or bake whole or stuffed. Cut raw onions in slices, dip in flour and fry in a 
 little fat or in deep fat. 
 
 Celery. — Serve raw, boil or fry. Serve boiled celery in white sauce 
 or scallop with rice and white sauce. 
 
 Asparagus. — Boil. Use tougher parts of stalks for soups. Tender, 
 served plain or in white sauce. Serve boiled asparagus on scrambled eggs 
 on toast or on fried mush. 
 
 Spinach. — Boil. Serve plain, seasoned, or mixed with white sauce. 
 
 Cabbage. — Serve raw or boil. Serve plain, seasoned or in white sauce 
 alone or with grated cheese, or scalloped with cheese and white sauce. Boil 
 with pork, or boil cabbage with 2 tablespoons fat, 4 tablespoons vinegar, 
 1 onion sliced, 1 teaspoon salt, i teaspoon pepper, and 2 tablespoons sugar, 
 1 hour. Stuff cabbage leaves with boiled rice or chopped meat mixture, roll 
 and tie and boil. Serve on toast as Cabbage Rolls. 
 
 Tomatoes. — Dip in hot water, peel, slice, serve raw; or cook cut into 
 sections with 1 teaspoon salt, 2 tablespoons sugar, few grains pepper and i 
 cup bread crumbs-*to 6 tomatoes; i onion, cut in pieces, added, gives a 
 pleasing flavor; serve as Stewed Tomatoes. Com and green pepper may 
 be added to make Mexican Style Tomatoes. Arrange sliced or canned 
 tomatoes, seasoned in layers with bread crumbs or boiled rice or boiled 
 macaroni or spaghetti, in a well-greased baking pan, and bake until nicely 
 browned on top; serve as Scalloped Tomatoes. Stuff raw tomatoes from 
 which slices have been cut off from the tops and pulp removed ; fill with 
 boiled rice, bread crumbs, seasoned, and mixed with finely-chopped meat, 
 and bake; serve as Baked Stuffed Tomatoes. 
 
 Egg Plant. — Pare and cut, soak overnight in cold salted water, drain. 
 Soak in cold water f hour, drain_ again, dry, sprinkle with salt and pepper, 
 dip in crumbs, eggs and crumbs again. Fry in deep fat and serve as Fried 
 Egg Plant. 
 
 Squash. — ^Wash summer squash, cut in pieces, remove seeds. Steam 
 20 minutes. Turn into a cheese-cloth bag, squeeze out water. Mash, season 
 and serve. Cut winter squash in pieces, remove seeds and stringy part, 
 steam or bake. Mash, season and refill shells and serve as Baked Squash. 
 
 Com. — Remove husk and silky threads, leave a couple of layers of husk 
 on, and plunge cobs into boiling water; boil 10 minutes; serve as Boiled Corn. 
 ■Remove corn from cob, heat with 2 tablespoons butter, 1 tablespoon sugar,, 
 teaspoon salt, a few grains of pepper, J cup white sauce to If cups corn and 
 serve as Stewed Corn. Arrange corn, white sauce mixed with finely-chopped 
 green pepper and bread crumbs in layers in a well-greased baking disli and 
 bake; serve as Scalloped Corn. Mix 1 cup corn with 1 well-beaten egg, 
 i cup flour, salt and pepper to taste, and shake to imitate oysters. Brown 
 .pn both sides on a well-greased griddle and serve as Corn Oysters. 
 
46 THK METROPOLITAN LIFE ColbK BOOK 
 
 SALADS 
 
 Simple salads consist of fresh vegetables which require no cooldng,' 
 such as the salad greens, which include leaf lettuce, head lettuce, romaine, 
 lettuce, endive, chickory, escarole, sorrel and watercress, and vegetables such 
 as onions, cabbage, celery, bucumber and tomatoes. Any of these may be 
 served with an oil dressing or a boiled dressing. ^ 
 
 HOW TO PREPARE RAW VEGETABLES FOR SALADS 
 Separate leaves or stalks into their natural divisions. Examine them 
 carefully, removing inferior portions, insects, etc., that may be found on the 
 vegetables. Wash thoroughly in several waters. Running wafer is prefer- 
 able. Salted water aids in removing insects. Drain off the water and dry 
 with cheese-cloth. Greens may be kept in a paper bag in the refrigerator 
 until serving time. Coarser portions may be used for soups or sauces, 
 while the tender portions may be served raw. Great care should be exercised 
 in the selection and preparation of food which is not subjected to heat before 
 serving, such as salad greens. Salad plants, carelessly cultivated or handled, 
 may carry dangerous bacteria, and therefore should be carefully cleaned. 
 
 SALAD DRESSINGS ^^ 
 
 FRENCH DRESSING W' 
 
 i teaspoon salt J teaspoon paprika 4 tablespoons oil 
 
 J teaspoon pepper 1 to 2 tablespoons vinegar 
 
 Mix ingredients in order given, stirring vigorously; 2 tablespoons Chili 
 sauce may be added. 
 
 FRENCH THOUSAND ISLAND DRESSING 
 1 tablespoon orange juice 2 tablespoons finely- 2 tablespoons finely- 
 1 tablespoon lemon juice chopped green pepper chopped pimentoes 
 
 1 teaspoon onion juice 
 
 Add the above ingredients to French dressing. 
 
 FRENCH CHIFFONADE DRESSING 
 2 tablespoons Chili i cup finely-chopped { cup finely-chopped 
 sauce onions beets 
 
 Add the above ingredients to French dressing. 
 
 RUSSIAN SALAD DRESSING 
 
 1 hard-cooked egg, finely chopped 1 tablespoon finely- 1 tablespoon cooked 
 
 2 tablespoons finely chopped chopped onion chopped carrot 
 
 cooked beets 
 Add the above ingredients to French dressing. 
 
 THOUSAND ISLAND SALAD DRESSING 
 
 2 cup olive oil { teaspoon mustard i teaspoon paprika 
 Juice 4 lemon 8 olives, sliced 1 teaspoon Worces- 
 J nice J orange 8 cooked chestnuts, sliced tershire sauce 
 
 1 teaspoon grated onion J teaspoon salt ^ cup mayonnaise 
 
 3 teaspns. parsley, chopped fine 
 
SALADS 47 
 
 Put the ingredients for tlie dressing into a fruit Jar, adjust I or 2 rubbers 
 and the cover. Shake until the mixture is smooth and thickened a little. 
 This is sufficient for 12 portions. Pour over lettuce, washed and dried, or 
 serve the lettuce and dressing separately. 
 
 MAYONNAISE DRESSING 
 I teaspoon salt Yolk 1 egg 1 tablespoon lemon Juice 
 
 I teaspoon sugar 1 tablespoon vinegar ' j to 1 cup oil 
 
 I teaspoon paprika 
 
 Mix dry ingredients, add egg yolk. When well mixed, add i teaspoon vine- 
 gar. Add oil gradually, at first drop by drop, stirring constantly. When very 
 thick, add a few drops of vinegar or lemon juice and continue to beat, adding oil 
 and vinegar alternately, until the mixture is smoothly blended. The dressing 
 should.be thick enough to hold its shape. A Dover egg beater is considered 
 time and labor-saving when used in beating the ingredients. 
 
 COOKED SALAD DRESSING 
 1 teaspoon salt Few grains cayenne Yolks, 2 eggs or 1 egg 
 
 1 teaspoon mustard 2 tablespoons butter or oil J cup scalded milk 
 
 2 teaspoons sugar 2| tablespoons flour J cup hot vinegar 
 
 Mix the salt, mustard, 2 tablespoons oil, sugar and cayenne. Add the 
 yolks and mix thoroughly. Stir flour. with 1 tablespoon cold water until 
 smooth. Add a litde of the scalded milk, stir, pour it into the scalded milk. 
 Cook in a double boiler, continue stirring until thickened. Pour it into the 
 yolk mixture, return to double boiler, add the hot vinegar, stirring con- 
 stantly until the mixture thickens. Cool before using. If cooked too long, 
 it will curdle. 
 
 COLD SLAW DRESSING 
 1 teaspoon mustard 1 teaspoon sugar Yolk 1 egg 
 
 1 teaspoon salt Few grains pepper J cup hot vinegar 
 
 1 tablespoon flour 1 tablespoon melted butter or oil J cup whipped cream 
 
 Mix the first 8 ingredients in order given. Cook in double boiler untH 
 thickened. Strain and cool. Fold in the whipped cream. 
 
 FRUIT SALAD DRESSING 
 
 3 egg yolks i cup vinegar 1 cup whipped cream 
 f cup sugar i teaspoon salt 
 
 Mix the egg yolks, sugar, salt and vinegar. Cook in a double boiler 
 until thickened, stirring all the time. Remove from fire; when cool, add the 
 whipped cream. 
 
 Prepared mustard may be added to this dressing, using'less or no sugar; 
 it is then suitable for meat or vegetable combinations. 
 
 SALADS %,. 
 COLD SLAW 
 Finely shred cabbage, soak 1 hour in cold water and drain. Mix shredded 
 cabbage with cold slaw dressing. Serve on lettuce leaves. Finely-chopped! 
 green pepper, onion and pimento may be added. 
 
48 THE METROPOLITAN LIFE COOK BOOK 
 
 MACEDOINE SALAD 
 
 1 cup cooked carrot strips 2 tablespoons finely- Shredded lettuce 
 1 cup cooked potato cubes chopped parsley French dressing . 
 
 1 cup cooked string beans 
 
 Arrange shredded lettuce on salad plates. Mix vegetables with French 
 dressing. Put a spoonful on each plate. Serve. 
 
 TOMATO SALAD 
 8 medium-sized tomatoes 1 cup cooked chicken 1 cup mayonnaise dress- 
 
 1 cup celery or cucumber cut in cubes ing 
 
 cut in cubes 
 Scald and peel tomatoes; slice off their tops. Scrape out the seeds and 
 a little of the pulp, and fill cavities with the celery, cucumbers and chicken, 
 mixed with mayonnaise dressing. 
 
 JELLIED VEGETABLE SALAD 
 
 2 tablespoons granu- Juice 1 lemon -| cup celery, finely cut 
 
 lated gelatin 2 cups boiling water J green pepper, finely 
 
 5 cup cold water | cup sugar chopped 
 
 ^ cup vinegar 1 cup shredded cabbage 1 teaspoon salt 
 
 '■ I cup pimento 
 
 Soak the gelatin in cold water; add the boiling water and place dish 
 over hot water. Let stand until gelatin is dissolved. Remove and add the 
 vinegar, lemon juice, sugar and salt. Cool, and when it begins to jell, add 
 the chopped vegetables. Pour into molds, chill. Serve on lettuce leaves 
 with salad dressing. Any desired mixture of vegetables may be used. 
 
 FRUIT SALAD 
 
 2 oranges i pound malaga grapes 12 walnuts 
 
 3 bananas 4 sUces pineapple, cubed 
 
 Mix fruit and serve salad dressing on top, or add fruit salad dressing to 
 moisten. Mix with whipped cream or fruit salad dressing or salad-dressing 
 only. May be served in orange cups. 
 
 WALDORF SALAD 
 1 cup cubed apple I cup nut meats Salad dressing to moisten 
 
 1 cup celery 
 
 Cut slice from tops of green or red apples; scoop out the inside pulp, 
 leaving just enough to hold the skin in place. Fill the shells with the salad 
 mixture and serve on lettuce leaves. A little salad dressing may be put on 
 top of each. 
 
 JELLIED FRUIT SALADS 
 
 Fill molds with a mixture of 
 
 Equal measures of marshmallow cut in pieces and pineapple cut in cubes, or 
 
 Equal measures of pineapple, oranges and bananas, cut in small pieces, or 
 
 Green grapes skinned and seeded, or 
 
 Orange sections, grapefruit sections, or 
 
 Strawberries, pineapple, cubed, and marshmallows, cut in small pieces, 
 and blanched almonds, or 
 
SALADS 49 
 
 Any other fruit alone or in desirable combinations. 
 Cover with lemon jelly mixture and let stand in a cold place until jellied. 
 Serve on lettuce leaves with a salad dressing. May be served as a dessert. 
 
 LEMON JELLY 
 
 2 tablespoons granu- 2 to 2J cups boiling water | cup lemon juice 
 
 lated gelatin 1 cup sugar Rind of 1 lemon 
 
 I cup cold water 
 
 Soak gelatin 20 minutes in cold water, then dissolve in boiling water. 
 Add sugar, lemon juice and rind, strain into a mold and chill. 
 
 MACARONI SALAD 
 
 I cup boiled macaroni, | cup boiled ham, cut I cup sweet pickles, cut 
 
 cut into |-inch pieces into J-inch cubes into small pieces 
 
 Mix and moisten with boiled salad dressing, using only I cup vinegar 
 and i teaspoon mustard in the dressing. Serve on lettuce leaves in tomato 
 cups, or plain, garnished with parsley, etc. 
 
 MEAT SALAD (CHICKEN OR VEAL) 
 
 Remove bones and gristle, fat and skin, from cold, cooked meat. Cut 
 meat into J-inch cubes and mix it with an equal amount of celery which has 
 been scraped, chilled and cut in small pieces. Moisten with French dressing. 
 Add mayonnaise dressing or boiled dressing to taste. Arrange on lettuce 
 leaves; garnish with curled celery. 
 
 Flaked fish, such as salmon, tuna, etc., may be mixed and used in the same 
 way. 
 
 HERRING SALAD 
 1 cup cold cooked carrots, 1 cup cold cooked potatoes, I cup cold cooked peas 
 
 cubed cubed 1 cup flnely-cut herring, 
 
 previously soaked 
 
 Marinate with French dressing. Arrange mixture in a mound; make 4 
 sections. Cover 2 sections with finely-chopped whites of hard-cooked eggs, 
 and the other 2 with the hard-cooked yolks forced through a potato ricer or 
 strainer. Garnish with parsley. 
 
 SANDWICHES WHICH MAY BE SERVED WITH SALAD 
 Chopped, hard-cooked eggs moistened with salad dressing. 
 Chopped meat moistened with salad dressing. 
 Chopped meat and chopped pickles moistened with salad dressing. 
 Chopped nuts and dates moistened with salad dressing. 
 Chopped figs moistened with salad dressing. 
 Chopped olives and celery moistened with salad dressing. 
 Chopped ripe olives and walnuts moistened with salad dressing. 
 Chopped cheese and pimento moistened with salad dressing. 
 Peanut butter. 
 Sliced ham and mustard. 
 Sliced beef and dill pickle. 
 
 Sliced chicken and tomato moistened with salad dressing. 
 Cubed cucumbers and radishes moistened with salad dressing. 
 
50 THE METROPOLITAN LIFE COOK BOOK 
 
 DESSERTS 
 
 Milk and egg desserts are rich in food value. Milk and eggs supply 
 practically all the needs of the body, 
 
 YELLOW CUSTARD 
 
 4 cups scalded milk 6 eggs (if baked in a i. cup sugar 
 
 4 eggs (if baked in indi- large mold) i teaspoon salt 
 
 vidual cups) Few grains nutmeg or cinnamon 
 
 Beat eggs slightly, stir in the sugar and salt. Add the scalded milk 
 slowly to the egg mixture; strain into buttered custard cups and sprinkle 
 a little nutmeg on top of each. Set cups in a pan containing hot water, and 
 baks in a moderate oven until custard is firm. One-half square melted 
 chocolate may be added to the milk, to make chocolate custard. 
 
 Custard mixtures may be poured over pieces of buttered toast or un- 
 toasted bread; these may be cut into slices, strijis or cubes. Cocoanut, 
 raisins, candied orange peel, chopped flgs or dates may be put between the 
 layers, or the bottom of the buttered baking dish may be covered with drained 
 fruit, the bread arranged and the whole covered with a custard mixture. 
 
 Sponge cake crumbs or crumbles macaroons may be used with an 
 unsweetened custard mixture. 
 
 TAPIOCA CSEAM PUDDING 
 
 1 i tablespoons minute 2 cups scalded milk i tablespoon salt 
 
 tapisca, sr i cup 2 eggs 1 tablespoon vanilla 
 
 peari tapioca | cup sugar 
 
 Pick over tapioca and soak 1 hour in cold water to cover. Drain, add 
 to milk and cook in a double boiler until tapioca is transparent. AUx the yolks 
 with the sugar and salt. Combine by pouring hot mixture slowly into egg 
 mixture. Return to double boiler and cook until it thickens while stirring 
 constantly. Fold in whites of eggs beaten until stiff, remove from range, 
 chill and serve. 
 
 SAGO PUDDING 
 
 i cup sago i cup sugar 1 teaspoon vanilla or 
 
 2 cups scalded milk | teaspoon salt grated rind of a lemon 
 2 eggs 
 
 Pick over sago and wash. Drain, add to milk and cook in a double 
 boiler until sago is transparent. Mix the yolks with sugar and salt. Com- 
 bine mixture by pouring hot mixture slo'Kdy into egg mixture and cook in a 
 double boiler until thickened. Fold in the stiffly-beaten wWtes; remove 
 from range. Flavor and mold. Serve cold with grape sauce. Eggs may be 
 omitted and } cups sago used in place of the i cup. 
 
 RICE PUDDING 
 
 2 cups steamed rice | cup milk | cup dates, ston^ and 
 
 2 or 3 eggs | cup sugar cut into small pieces 
 
DESSERTS 51 
 
 Add well-beaten yolks of eggs, sugar, milk and dates, cut in small pieces, 
 to the steamed rice. Fold in the stiffly-beaten white and bake 30 minutes 
 in a well-buttered and crumbed baking dish. Serve with cream or fruit 
 sauce. Raisins may be used in place of dates. The eggs and milk mav be 
 omitted and the sugar and fruit added to the steamed rice and served. 
 
 APPLE SNOW 
 I cut apple pulp Whites 3 eggs Powdered sugar 
 
 Pare, quarter and core 4 sour apples. Steam -until soft and rub through 
 sieve. There should be f cup apple pulp. Beat the whites of eggs until 
 stiff; add gradually apples sweetened to taste. Pile lightly on a dish and serve 
 with custard sauce. One tablespoon lemon juice may be added. 
 
 CUSTARD SAUCE 
 
 I i cups scalded milk i cup sugar or syrup | teaspoon vanilla 
 Yolks 3 eggs J teaspoon salt 
 
 Beat the yolks slightly, add sugar and salt. Stir constantly while adding 
 gradually the hot milk to the yolk mixture. Return to the double boiler. 
 Cook in the double boiler, stirring constantly until mixture thickens, and a 
 coating is formed on the spoon. Chill and flavor. If cooked too long, 
 custard will curdle. Should this happen, beating the mixture with a Dover 
 egg beater will restore the smooth consistency. When eggs are scarce, use 
 use 2 yolks and | tablespoon cornstarch. 
 
 PRUITE WHIP 
 Follow directions for apple snow, substituting f cup prune pulp. Pulp 
 of fresh fruit or steamed, dried apricots or peaches may be used in place of 
 the apple pulp. 
 
 FRUIT BLANC MANGE 
 
 3 cups fruit juice i cup sugar, unless fruit Dash of salt 
 i scant cup cornstarch juice is sweet i cup water 
 
 enough 2 tablespoons lemon juice 
 
 Heat the fruit juice in the top part of a double boiler, placed directly 
 over the Are, until boiling point is reached. Add the cornstarch mixed with 
 the cold water, sugar and salt, stirring all the time until thickened. Put 
 into lower part of double boiler, filled | full of boiUng water and cook 20 
 minutes. Add lemon juice and pour into molds. Serve with whipped cream. 
 Sago or tapioca may be used in place of the cornstarch. 
 
 BLANC MANGE 
 
 4 cups scalded milk I cup sugar or syrup | cup milk 
 
 i cup cornstarch J teaspoon salt 1 teaspoon vanilla 
 
 Mix the dry ingredients, stir in the J cup of milk and add the mixture 
 to the scalded milk in a double boiler, stirring all the time until thickened. 
 Cook 30 minutes. Add flavoring and mold. Stiffly-beaten whites of eggs 
 may be folded into the m.ixture. 
 
52 THE METROPOLITAN LIFE COOK BOOK 
 
 CHOCOLATE BLANC MANGE 
 Prepare according to recipe for blanc mange. Add 1 square of melted 
 chocolate, to which i cup of boiling water has been added. Mix thoroughly. 
 Mold and chill. Serve with plain or whipped cream. 
 
 PRUNE PUBDING 
 i pound prunes 1 tablespoon lemon juice IJ cups boiling water 
 
 2 cups cold water Rind i lemon J cup cornstarch 
 1 cup sugar or syrup 1-in. piece stick cinnamon 
 
 Pick over and wash prunes, then soak 1 hour or more in cold water to 
 cover. Boil until soft in the water in which they have been soaked. Remove 
 the stones, add sugar, lemon juice and rind, cinnamon and boiUng water. 
 If syrup IS used, add two more tablespoons of cornstarch. Simmer fifteen 
 minutes. Remove cinnamon, mold and chill. Serve with plain or whipped 
 cream. Chopped almonds may be added to the mixture just before being 
 poured into the mold. 
 
 FRTnX TAPIOCA PUDDING 
 I cup tapioca 2 cups fruit sauce I tablespoon lemon Juice 
 
 Cold water to cover J teaspoon salt Few grains nutmeg and 
 
 2J cups boiUng water J cup sugar cinnamon 
 
 Wash and soak the tapioca and sago 1 hour or more in enough cold 
 water or fruit juice to cover; add the boiling water, cooked fruit, fruit juices, 
 salt, sugar and lemon rind. Cook in a double boiler until tapioca is trans- 
 parent. Mold, chill and serve with cream and sugar. Minute tapioca may 
 be used, and this requires no soaking. 
 
 SCALLOPED APPLES OR FRUIT 
 
 3 apples cut in eighths J teaspoon nutmeg 2 cups soft bread crumbs 
 I cup sugar J cup water 2 tablespoons butter 
 
 I teaspoon cinnamon J lemon juice and rind 
 
 Cook the fruit with the sugar, cinnamon, nutmeg and water, until soft; 
 add lemon juice and rind. Arrange in layers in a buttered baking dish, 
 using I of the buttered crumbs on the bottom of the baking dish, then ^ the 
 apple sauce, then buttered crumbs, apple sauce and theremainder of the crumbs 
 on top. Bake in a moderate oven, until nicely browned on top. Other fruit 
 sauces may be used in the same way — such as peach, apricot, rhubarb, etc. 
 
 HUNTER'S PUDDING 
 
 1 cup chopped suet -| teaspoon soda i teaspoon allspice 
 
 f cup milk 1 teaspoon salt | teaspoon cinnamon 
 
 f cup molasses i teaspoon clove 1 cup raisins in 2 tea- 
 
 2 cups flour I teaspoon mace spoons flour 
 
 Mix in the order given. Steam 2 J hours. Serve with yellow sauce. 
 
 STEAMED WHOLE WHEAT PUDDING 
 
 H -cups whole wheat flour | cup molasses 2 tatilespoons butter, 
 
 ^ teaspoon soda | cup milk or water melted 
 
 i teaspoon salt 1 egg, beaten 1 cup chopped raisins 
 
DESSERTS 53 
 
 Mix and sift dry ingredients. Add molasses and milk. Add beaten egg 
 and melted butter, then the raisins. Beat mixture thoroughly. Chopped figs 
 or dates may be useC Sfteani Z| hours nt a largp- mold, or 30 minutes in 
 individual molds.. 
 
 K-UM PTOH5IWG WTTHOtTT EGGS 
 I quart cooked* mashed carrots | pound currants] 
 i pound frnely^hopped suet | pound raisins >Dre(tge witlt ffour 
 
 1 cup: sugaar I pound citron J 
 
 2 eups flour or bread crmnbs]; 
 1 1 teaspoons salt 
 
 1 teaspoon cinnamon Sift together 
 
 i teaspoon; cloves 
 i grated nutmeg 
 
 Mix ingredients in. ordes gwen:. Sieam H hours in a buittered mold. 
 May be steamed in individuail moMsw Carrots should be forced throoigh a fine 
 strainer., 
 
 HAJtD SAXIGE 
 
 J cup butter 1 cup pawdiereal sugar J teaspoow lemon extract 
 
 I teaspoon vanilla extract 
 
 Gceam the butter,, add sugar gradually ami fEavoring; Ta hard sauce 
 may be adxled a little fruit j.mce or fam, such, as raspberry or strawberry. 
 
 iEMOW SATXCE 
 Icuprsugar li cups boiling water IJ teaspoons lemon juice 
 
 1 tablespoon cornstarch I teaspoon buttor 
 
 Mix sugar and cornstarch. Add boiling, water gradually, stirring, until 
 tokened. Boil 5 minutes. Add butter and' lemon juice. Serve. 
 
 LEMON JELLY 
 
 2 tablespoons granu- 2 to 2i cups boiling water i cup lemon jiuice 
 
 lated gelatin 1 cup sugar Rind 1 lemon 
 
 § cup cold water 
 
 Soak gelatin 20 minutes ut eold water, then dissolve in boiling water. 
 Add sugar,, the lemon juice and rind; strain into a mold and chill. Beating 
 the lemon jelly while it is jelly-like with a Dover ^g beater will make it 
 white and fluffy. Orange,, raspberry or other fruit jelly may be made in 
 the same way» using § cup of the fruit juice with lemon juiee to taste; 
 
 SPANISH CREAM 
 
 2 tsblesposns granu- 3 egg yolks 3 egg whites- 
 
 lated gelatin I cup sugar or syrup t teaspoon vasnillai 
 
 3 cups milk I teaspoon salt 
 
 Reserve J cup milk to soat gelatin. Scald the remaining 2| cups of milk. 
 Separate the eggs, beat the yolks, add the sugar and salt; stir in rhe. scalded 
 milk slowly and cook in double boiler until custard thickens, stirring all' the 
 time. Remove from flre, add the soaked, gelatin and stir until' dissolved', 
 titen strain. Beat the wliites tmtil stiif, fold into mixture-, Havor and turn 
 &ito cold wet mold. Chin. 
 
54 THE METROPOLITAN LIFE COOK BOOK 
 
 FROZEN MIXTURES 
 
 Ice and salt form a freezing mixture several degrees below the freezing 
 point of water. Salt melts the ice, withdrawing heat from the contents of the 
 can, and the melting ice dissolves the salt. The smaller the pieces of ice, the 
 more quickly the change to liquid, and the more salt used, the more quickly the 
 mixture is frozen. If too much salt is used, however, the frozen mixture will 
 be coarsely grained. Three parts ice to 1 part salt is the best proportion 
 for a smooth, fine-grained cream. 
 
 DIRECTIONS FOR FREEZING 
 
 Scald can, cover and dasher, then chill. 
 
 Place the can of the freezer in the pail; put in the dasher, and pour in mixture 
 to be frozen. Cover and adjust top. Turn crank to make sure can fits in socket. 
 
 Fill the space between the can and pail with alternate layers of ice and 
 salt, allowing 3 measures of ice to 1 of salt. The ice and salt should come a 
 little higher in the pail than mixture to be frozen. 
 
 The can should not be more than f full, as the mixture expands in freezing. 
 
 Turn the crank slowly at first, the'n turn crank more rapidly, adding more 
 salt and ice if needed. Do not draw off the water, unless it stands so high 
 that there is danger of it getting into the can. 
 
 After freezing, draw off water, remove dasher, and with spoon push solidly. 
 
 Put cork in opening of cover. Repack, using 4 parts of ice to 1 of salt. 
 Place on top newspapers, an old blanket, or a piece of carpet. 
 
 HOW TO MAKE ICE-CREAM OR ICES WITHOUT A FREEZER 
 
 Cover bottom of pail with crushed ice. Put in baking-powder can, 
 tumbler, or lard pail containing mixture to be frozen, and surround with ice 
 and salt. Turn can or tumbler with hand occasionally, and as soon as it 
 begins to freeze, scrape frozen mixture from sides of can with a knife or 
 spatula, and beat mixture with spoon, continuing until mixture is frozen. 
 
 Ice-cream is frozen cream. Frozen pudding is frozen cream or custard 
 to which fruits and nuts are added. It is usually served with a sauce. 
 
 iVlousse is prepared with whipped cream, which gives it a mossy con- 
 sistency. It is molded and packed in ice and salt. 
 
 Water ices are fruit mixtures diluted with water and frozen. 
 
 VANILLA ICE-CREAM (1) 
 
 I quart thin cream | cup sugar 1| tablespoons vanilla 
 
 JVIix ingredients and freeze. 
 
 VANILLA ICE-CKEAM (2) 
 
 I I cups scalded milk | teaspoon salt 1 quart thin cream 
 
 1 tablespoon flour 1 egg 2 tablespoons vanilla 
 
 J cup sugar 
 
 Mix flour, sugar and salt; add egg, slightly beaten, and milk gradually. 
 Cook in double boiler 20 minutes, stirring constantly at first. Should custard 
 
FROZEN MIXTURES 55 
 
 have curdled appearance, it will disappear in freezing. When cool, add 
 flavoring and ci%am. Strain and freeze. Fresh fruit may be cut up and served 
 with the ice-cream. Serve crushed fruit sauce, chocolate sauce or maple sauce, 
 with or without chopped nuts, on top of each serve of ice-cream when desirable. 
 
 MILK SHERBET 
 2 cups sugar or syrup 1 quart milk I cup lemon juice 
 
 iVIix the sugar and strained lemon juice. Pour the milk iato the freezer 
 can, add the lemon mixture. Stir thoroughly, cover, freeze. 
 
 LEMON ICE-CREAM 
 2 cups milk 1^ cups sugar or syrup Rind 1 lemon 
 
 2 cups cream Juice 3 lemons 
 
 Mix ingredients and freeze according to directions. 
 
 PINEAPPLE ICE-CREAM 
 Add 1 can grated pineapple to Lemon Ice-cream recipe, using only 1 
 cup sugar. Freeze mixture. 
 
 ORANGE ICE-CREAM 
 Add J cup orange juice and grated rind of 2 oranges to Lemon Ice-cream 
 recipe. Freeze mixture. 
 
 PEACH ICE-CREAM 
 1| cups peach pulp Juice 1 lemon 1 quart cream 
 
 IJ cups sugar or syrup 
 Mix and freeze. 
 
 BANANA ICE-CREAM 
 One and i cups banana pulp may be used in place of the peach pulp. 
 
 ICES 
 
 Water !ce fs fruit juice sweetened, diluted with water and frozen. 
 
 Sherbet is a water ice mixture to which is added dissolved gelatin or 
 beaten whites of eggs. 
 
 Frapp£ !s a water ice mixture frozen to a mush, using equal parts of ice 
 and salt in freezing. 
 
56 THE METROPOLITAN LlEE COOK BOOK 
 
 CAKES 
 
 Cakes should be regarded as confection and eaten as such. 
 
 WAR CAKE 
 1 cup molasses 1 teaspoon salt 3 cups flour 
 
 1 cup corn syrup 1 teaspoon cinnamon 1 teaspoon soda 
 
 1 1 cups boiling water i teaspoon cloves 2 teaspoons baking- 
 
 2 cups raisins | teaspoon 'nutmeg powder 
 
 2 tablespoons fat 
 
 Boil first 9 ingredients. Cool, add the flour sifted with the soda and 
 baking-powder. Drop into well-greased loaf tins. Bake 45 minutes in a 
 moderately hot oven. Make 2 loaves. 
 
 PLAIN CAKE 
 if cup fat I cup milk I teaspoon salt 
 
 1 cup sugar 2 cups flour 3 egg whites 
 
 3 egg yolks 3 teaspoons baking-powder 1 teaspoon vanilla 
 
 Cream the fat, add sugar gradually and continue to cream until the 
 mixture is creamy. Add the well-beaten yolks, the milk alternately with 
 the flour mixed and sifted with the baking-powder and salt. Beat mixture 
 thoroughly. Fold in the stiffly beaten whites and vanilla. Bake in a loaf 
 or layers. 
 
 CHOCOLATE CAKE 
 
 Make same as Plain Cake, adding one square melted chocolate cooked 
 with 2 tablespoons boiling water, to the fat and sugar mixture. 
 
 MARBLE CAKE 
 Make same as Plain Cake, adding J square melted chocolate cooked 
 with 1 tablespoon boiling water, to J of the batter. Arrange spoonfuls of 
 dark and white mixtures in a well-greased pan. 
 
 FIG CAKE 
 Make same as Plain Cake. Add J teaspoon cinnamon, i teaspoon 
 cloves, i cup finely-chopped flgs to | of the batter. Bake this in 1 layer 
 and the remaining | in 2 layers. When done, put flg layer between the other 
 two, a layer of frosting between each. 
 
 LIGHT FRUIT CAKE 
 Make same as Plain Cake, adding f cup finely-cut citron, J cup currants, 
 i cup raisins and | cup finely-chopped nuts. 
 
 NUT CAKE 
 Make same as Plain Cake, adding 1 cup nut meats and 2 tablespoons less 
 shortening. ^^ 
 
 CHOCOLATE CAKE 
 i cup fat I cup milk 2 squares chocolate 
 
 1 cup sugar 1 J cups flour | teaspoon vanilla 
 
 2 eggs 2i teaspoons baking-powder 
 
CAKES 57 
 
 Cream the fat; add sugar gradually, eggs well beaten and milk. Add 
 flour mixed and sifted with baking-powder. Beat thoroughly, then add 
 chocolate and vanilla. Bake in layers. Frost with White Mountain Cream 
 frosting to which 3 tablespoons of grated chocolate have been added. One 
 cup molasses may be substituted for the sugar, using only 3 tablespoons 
 milk, adding | teaspoon soda and substituting rye flour for the white. 
 
 APPLE SAUCE CAKE 
 1 cup sugar apple sauce mixed | cup currants dredged with 
 
 3 teaspoons cinnamon with 2 teaspoons 2 tablespoons flour 
 
 1 teaspoon cloves soda 2J cups flour 
 
 1| cups unsweetened | cup raisins I cup melted butter 
 
 Measure ingredients in order given in a bowl. Beat vigorously. Bake 
 in a well-greased loaf tin. 
 
 QUICK CAKE 
 
 1 cup soft fa^t (scant) 1 1 cups bread flour 1 
 
 li cups brown sugar 3 teaspoons baking-powder I ,,. „„ j „•,, 
 
 2 eggs i teaspoon cinnamon '^^^ ^^^ ^"' 
 I cup milk I teaspoon nutmeg J 
 
 I pound dates or J cup raisins 
 
 Put ingredients in bowl in order given, and do not stir until all have 
 been added. Beat for 3 minutes. Bake in a buttered or greased pan from 
 35 to 45 minutes. May be baked in muffin tins. One-quarter cup cocoa 
 may be added. 
 
 SOtTR CREAM CAKE 
 1| cups sour cream 3 eggs, well beaten 2i teaspoons baking-powder 
 
 Ij cups sugar 2 J cups flour f teaspoon soda 
 
 Measure ingredients in order given, sifting flour, baking-powder and 
 soda. Beat thoroughly. Bake. 
 
 COCOANUT FRUIT CAKE 
 } cup fat I cup candied orange peel 2 teaspoons baking- 
 
 1 cup sugar 3 beaten whites of eggs powder 
 
 I cup grated cocoanut I i cups flour J teaspoon vanilla 
 
 f cup chopped almonds | teaspoon salt 
 
 Cream the shortening, add sugar gradually, the cocoanut, almonds, 
 orange peel and vanilla. Alternate the flour sifted with the salt and baking- 
 powder, with the milk. Beat, fold in the egg whites. Bake in a loaf tin, 
 in a moderate oven, about 30 minutes. 
 
 CAKES WITHOUT FAT 
 C^AP SPONGE CAKE 
 Yolks 2 eggs Tcup flour I teaspoon salt 
 
 f cup sugar 1 teaspoon baking- Whites 2 eggs 
 
 2 teaspoons hot water powder J tablespoon vinegar 
 
 Beat yolks until thick. Add sugar gradually and continue beating. 
 Then add water, flour mixed and sifted with the baking-powder and salt. 
 Fold in the stiffly-beaten whites of eggs and vinegar. Bake 35 minutes, 
 in a moderate oven, in an unbuttered or a buttered and floured cake pan. 
 
58 THE METROPOLITAN LIFE COOK BOOK 
 
 CREAM SPONGE CAKE 
 
 Yolte 4 eggs 1 i tablespoons cornstarch 1 teaspn. lemon extract 
 
 1 cup sugar 1 scant oup of flour i teaspoon salt 
 
 3 tablespoons cold water 1 1 teaspoons baking-powder Whites 4 eggs 
 
 Beat yolks until thick; add sugar gradually and beat 2 minutes. Then 
 add water. iViix and sift cornstarch, flour, baking-powder and salt, and add 
 to first mixture. Fold in stiffly-beaten whites and flavoring. Bake about 
 20 minutes in a moderate oven. This cake may be made with 2 eggs, and 
 using 2 additional teaspoons of baking-powder and 2 additional tablespoons 
 water. 
 
 MARTHA WASHINGTON PIE 
 
 Bake cream of sponge cake mixture in 2 layers. Coel; fill between 
 layers and spread on top with whipped cream, sweetened and flavored with 
 vanilla. 
 
 CAKE FROSTINGS AND FILLINGS * 
 
 Good frosting requires as much skill in making as candy. Boiled frostisgs 
 are more delicious than those made with confectioners' sugar. When sugar 
 is scarce, omit frostings on cakes, and use fillings only. 
 
 BOILED FROSTING OR WHITE MOUNTAIN CREAM 
 1 cup suga-r 1-16 teaspoon cream of Whites of 1 or 2 eggs 
 
 I cup water tartar J teaspoon flavoving 
 
 Dissolve the sugar and cream of tartar in the water. Cover the saucepan 
 first 5 minutes of cooking to prevent the formation of crystals on rh^ sides 
 of ttei saucepan. If 1 beaten egg is used, boil the sugar solution to the soft- 
 ball stage, until it forms 2-inch threads when dropped from a spoon or fork. 
 If 2 egg whites are used, boil to the firm ball stage. The syrup should not 
 be stirred during the process trf cooking, nor the saucepan moved. If crystals 
 do coHect on the sides of the saucepan, remove with a wet cloth or wet brush. 
 When the sugar solution has boiled to the right temperature, pour it gradually 
 into the sit^Sy-^beaXen whites of eggs, beating continually while pouring, 
 and continue beating until of right consistency to spread on the cakes. Fhivor. 
 
 NUT FROSTING 
 Add nut meats to White Mountain Cream. 
 
 LADY BALTIMORE FROSTING 
 Add nut meats, chopped figs, chopped angeUca to White Mountain Cream. 
 
 MINNEHAHA FROSTPP® 
 Add dropped seeded Taisins to White Mountain Cream. 
 
 MAPLE FROSTING ** 
 
 Substitute -maple sugar for granulated sugar in White Mountain Cream. 
 
 J 
 
 CHOCOLATE FROSTING 
 
 Add 1 square meilftejJ ilaooolate to White Mountain Cream. 
 
CAKES 59 
 
 MILK FROSTING 
 2 cups sugar | cup milk | tablespoon butter 1 teaspoon vanilla 
 
 Boil first 3 ingredients to soft-ball stage. Remove from fire, let stand 
 about 8 minutes and beat until creamy. Add vanilla. 
 
 CREAM FILLING 
 I cup sugar 1 teaspoon salt 2 cups scalded milk 
 
 J cup flour 2 eggs 1 teaspoon vanilla 
 
 Mix dry ingredients; add eggs slightly beaten, and pour in gradually the 
 scalded milk. Cook 15 minutes in double boiler, stirring constantly until 
 thickened. Cool and flavor. 
 
 CHOCOLATE CREAM FILLING 
 Add 1| squares melted chocolate to Cream Filling mixture. 
 
 ORANGE OR LEMON FILLING 
 
 1 cup sugar 1 egg, slightly beaten J cup orange juice 
 
 2 tablespoons flour Grated rind | orange 1 teaspoon lemon juice 
 
 Mix sugar and flour; add other ingredients in order given. Cook 20 
 minutes in a double boiler, stirring constantly until thickened. Cool before 
 spreading. 
 
 MARSHMALLOW FILLING 
 1 cup sugar | pound marshmallows, 2| tablespoons hot water 
 
 1 cup milk cut into small pieces 1 teaspoon vanilla 
 
 Bo'il sugar and milk until soft-ball stage is reached. Melt marshmallows 
 In a double boiler, add hot water and cook mixture until smooth, stirring 
 ;continually while adding milk and sugar mixture. Beat until cool. 
 
 SAUCES TO SERVE WITH PUDDINGS AND ICE-CREAM 
 CHOCOLATE SAUCE 
 
 2 squares cirocolate 1 cup boiling water 1 tablespoon cornstarch 
 
 melted § cup syrup or sugar mixed with 1 table- 
 
 spoon cold water 
 
 Add the boiling water to the sugar or syrup, then add gradually to the 
 melted chocolate, stirring all the time while adding. Heat to boiling point, 
 add the cornstarch mixture and boil 5 minutes. Flavor with vanilla and serve 
 hot or cold. 
 
 FRUIT SAUCE 
 1 tablespoon cornstarch i cup sugar or syrup Chopped fruit or chopped 
 
 mixed with 1 table- If cup^boUing water fruit and nuts 
 
 spoon cold water ^tablespoons lemon juice 
 
 Add the cornstarch mixture to the sugar or syrup and then the boiling 
 water and boil 5 minutes; add the lemon juice, cool, and add the chopped 
 fruit. 
 
 BANANA FILLING 
 1 cup banana pulp J cup sugar juice J lemon I tablespoon butter 
 
 Cook and stir until thickened. 
 
60 THE, METROPOLITAN LIFE COOK BOOK 
 
 COOKIES 
 
 PEANUT COOKIES 
 
 2 tablespoons fat 1 teaspoon baking- 2i tablespoons milk 
 
 J cup sugar powder f cup chopped peanuts 
 
 1 egg, well-beaten J teaspoon salt J teaspoon lemon juice 
 J cup- flour 
 
 Cream the tat, add sugar gradually, add well-beaten egg. Mix and sift 
 baking-powder, salt and flour; add to first mixture. Then add milk, peanuts 
 and lemon juice. Drop from tip of a spoon on an unbuttered sheet 1 inch 
 apart. Place J peanut on top of each. Bake 12 to 15 minutes in a slow oven. 
 This makes 24 cookies. 
 
 CHOCOLATE DROP COOKIES 
 
 i cup fat 1 i cup flour (may be 2 squares melted choc- 
 1 cup light brown sugar part buckwheat) olate 
 
 1 well-beaten egg | teaspoon soda 1 cup chopped nuts 
 
 i cup milk 1 teaspoon vanilla 
 
 Cream the fat, add the brown sugar gradually, then the well-beaten 
 egg, milk and the flour mixed and sifted with the soda. Stir in the melted 
 chocolate, dtopped nuts and vanilla. Drop mixture by spoonfuls onto a 
 well-buttered pan. 
 
 FRUIT COOKIES 
 
 I cup fat 1 tablespoon hot water 1 teaspoon cinnamon 
 
 i cup sugar li cups flour | to 1 cup chopped nuts 
 
 1 egg I teaspoon salt | cup raisins 
 I teaspoon soda 
 
 Cream the fat, add sugar gradually, and eggs, well beaten. Add soda 
 dissolved in water, i flour mixed and sifted with salt and cinnamon. Then 
 add nut meat, fruit and remaining flour. Drop by spoonfuls onto a greased 
 tin, 1 inch apart, and bake in a moderately hot oven. 
 
 OATMEAL COOKIES 
 
 1 cup fat 2 cups oatmeal 1 teaspoon cinnamon 
 
 1 cup sugar 2 cups flour J teaspoon salt 
 
 2 beaten eggs 1 teaspoon soda 1 cup raisins 
 i cup milk 
 
 Cream the fat, add the sugar gradually and ,^rk until creamy. Add 
 the well-beaten eggs, milk and oatmeal, the flour,^soda, cinnamon and salt 
 mixed and sifted, and the raisins. Drop by teaspoonfuls onto a buttered 
 pan. Bake. 
 
 FILLED COOKIES 
 Roll cookie dough into rectangular shape, sprinkle with spices or spread 
 v/ith fruit or fruit nut mixture. Fold, roll again and cuf out and bake. 
 
PASTRY 61 
 
 PASTRY 
 
 Pastry, if it fs to be served at all, should be li^ tender and flaky. 
 It is then more easily digested. 
 
 Winter wheat flour, called pastry flour, should be used as it makes the 
 pastry more tender than bread flour. Less shortening is required when 
 pastry flour is used. 
 
 The lightness of the pastry depends upon the amount of air enclosed and 
 its expansion in baking. 
 
 The flakiness depends upon the number of layers of shortening and paste 
 formed by folding and rolling. 
 
 GENERAL DIRECTIONS 
 
 Use butter substitutes for the fat 
 
 Rub in with the tips of the fingers or chop in with a knife. 
 Add enough cold water to make a stiff dough, using a knife for mixing. 
 AH the ingredients must be cold. 
 
 Handle the dough as little as possible, and keep it as cold as possible, 
 as heat melts the fat and makes it difficult to handle tlie dough. 
 Use as little flour as possible during the rolling. 
 Cut the pastry a little larger than the dish to allow for shrinlcage. 
 
 RECIPE FOR PASTRY 
 
 li cups flour I to I cup shortening Cold water to make a stiff 
 
 § teaspoon salt dough, about 4i table- 
 
 spoons. 
 Mix and sift the flour and salt. Rub in shortening with tips of fingers 
 or cut it into the flour with 2 knive^. - Add the cold water, using a knife for 
 mixing. Knead the dough lightly into a ball. Cut in two; tqH into circular 
 pieces to fit pie tin. 
 
 APPLE PIE 
 
 5 sour apples • 1 teaspoon butter | teaspoon nutmeg 
 
 i teaspoon salt } teaspoon cinnamon Few gratings lemon rind 
 
 J cup sugar 1- teaspoon lemon juice 
 
 Line pie plate with paste. Pare, core and cut apples and fill the pie. 
 Mix the dry ingredients and lemon juice, and sprinkle over apples. Dot 
 over with butter. Wet edges of under crust, cover with upper crust, |iressing 
 the edges close together. Bake in a hot oven 40 to 45 minutes, or until 
 fruit is cooked. 
 
 LEMON PIE 
 1 cup sugar 1 teaspoon butter 2 egg yolks 
 
 3 tablespoons cornstarch Grated rind 1 lemon Juice 1 lemon 
 
 1 cup boiling water 
 
 ■^ Mix cornstarch and sugar; add to boiling water, stirring constantly. 
 Cook until clear; add the butter, beaten yolks, lemon juice and rind. Cool. 
 Line plate with paste. Prick the paste and bake. Fill with lemon mixture 
 and cover with meringue, and bake until meringue is brown. 
 
62 THE METROPOLITAN LIEE COOK BOOK~ 
 
 MERINGUE 
 Whites 2 eggs 2 tablespoons sugar or pow- 
 
 1 i tablespoons lemon dered sugar, and | tea- 
 
 juice spoon vanilla 
 
 Beat the whites until stiff; fold In sugar and add flavoring. 
 
 COCOANTJT CREAM PIE 
 1 J cups scalded milk 3 tablespoons corn- 1 tablespoon butter 
 
 I cup sugar starch I cup shredded cocoanut 
 
 J teaspoon salt Yolks 3 eggs § teaspoon vanilla 
 
 Add the sugar, cornstarch and salt to the egg yolks. Pour the scalded 
 milk into this, return to double boiler, stir and cook until thickened. Add 
 the butter, cocoanut and vanilla. Pour into a pie tin lined with pastry. 
 Bake. Cover with meringue. 
 
 MINCE PIE 
 i^ine a pie tin with pastry. Fill with mince meat. Cover with pastry. 
 
 MINCE MEAT 
 
 1 i cups chopped beef 1 cup cider Grating of nutmeg 
 
 (roast or steak) | cup syrup from sweet J teaspoon cloves 
 
 1 pint chopped apple pickle jar | teaspoon cinnamon 
 
 J cup chopped suet 1 teaspoon salt f cup raisins (Sultana pre- 
 
 1| cups sugar 1 teaspoon mace f erred) 
 
 Mix all together. Cook 1 hour. Put into sterilized jars. 
 
 CRANBERRY AND RAISIN PIE, OR MOCK CHERRY PIE 
 
 2 cups cranberries 1 cup sugar 1 tablespoon lemon or^ 
 1 cup water I cup cracker crumbs orange juice 
 
 I cup seeded raisins 1 egg 
 
 Boil first 3 ingredients until cranberries burst open, then add the sugar. 
 Cool, add the cracker crumbs, egg and orange juice. Line a pie plate with 
 pastry. Fill with fruit mixture. Arrange strips of pastry lattice fashion over 
 top and bake in a quick oven 25 minutes. * 
 
 PUMPKIN PIE 
 
 1 J cups steamed pump- | teaspoon cinnamon | teaspoon salt 
 
 kin forced through | teaspoon ginger 1 slightly beaten egg 
 
 a strainer | teaspoon cloves f cup milk 
 
 i cup sugar 
 
 Mix ingredients in order given. Bake in a pie tin lined with pastry. 
 
IN-D:ex 
 
 63 
 
 B 
 
 Baking-powder Breads IG 
 
 Buckwheat Nut BiGsd 17 
 
 Currant Bread 17 
 
 Graham Bakmg-powder Nut 
 
 Bread 17 
 
 Peanut Bread 17 
 
 Rice Bread 17 
 
 Sour Milk Graham Bread. .. 16 
 
 Batters andI)Qughs(3eeGeresI 
 Plour^etc.) 
 
 Battersand Doughs^TimeTable 
 for Baking (See Muffins) 
 
 Beans (See Meat Substitutes) 
 
 Beverages 24 
 
 Breakfast Cocoa... 24 
 
 Chocokite 24 
 
 Coffee 24 
 
 Tea 24 
 
 Biscuits (See Muffins) 
 
 Brai^g, General DirectioDafor 33 
 
 Beef a la Mode 33 
 
 Meat en Casserole 33 
 
 Meat Roll 33 
 
 Ptrt-roast 33 
 
 Bread and Bread Making 19 
 
 Bread Making, Ingredients 
 
 Needed for 19 
 
 Flavors 20 
 
 Flour 19 
 
 liquids Used 19 
 
 Recipe for liquid Teast.... 20 
 Yeast 20 
 
 Biead Makings General 
 
 Directions foe 20 
 
 Braikwheat Bread 22 
 
 Flntire Wheat or Bran Bread 21 
 
 Oatmeal Bread 22 
 
 Rice Bread 22 
 
 Rye and Oatmeal Bread 21 
 
 Rye Bread 21 
 
 White Bread 21 
 
 Breads, Steamed 17 
 
 Boston Brown Bread IS 
 
 Steamed Oatmeal Bread IS 
 
 Steumn^ Breads, General 
 Directions- for -. 17 
 
 Bread that ReqiHres No Knead- 
 ing 23 
 
 Bran Bread 23 
 
 Health Bread 23 
 
 Breakfast l^hes 7 
 
 IVuit, Cereal IGstaies, Milk 
 
 C 
 Cakes 56 
 
 Apple Cake (See Muffins) 
 
 Apple &uce Cake ... 57 
 
 Chocolate Cake fiO 
 
 Cocoanut F^uit Cake S7 
 
 Com Cake (See Muffins) 
 
 HgCake 66 
 
 I^tJESMdtC^e SS 
 
 Ma^teCafce 58 
 
 INDEX 
 
 vAan 
 
 NutCake 56 
 
 Plain Cake 56 
 
 Quick Cake 67 
 
 Quksk Coffee Cake (SeeMuf- 
 
 fius) 
 Short Cake (See Muffins) 
 
 Sour Cream. Cake 37 
 
 Tea Cakes (See Muffins) 
 
 War Cake 56 
 
 Cake Frostings and FiHingB... 53 
 Boiled R-oating or White 
 
 Moimtaia Cream 58 
 
 Chocolate Cream FiBing.... 59 
 
 Chocolate Frosting 58 
 
 Cream Filling 59 
 
 Lady Baltimore JFrosting. . . 58 
 
 Maple Frosting 58 
 
 Marshnmlkfw FiiEng* 59 
 
 MilkFrostmg 59 
 
 Minnehaha J^osting 58 
 
 NutFroating 58 
 
 Oiange or Lenum filling. . . 59 
 
 Cakes without Fat 57 
 
 Martha Waslan^onKe.... 58 
 
 Sponge Cake, Cheap 57 
 
 Sponge Cake, Cream 58 
 
 Cereals 7 
 
 Cereals, General Eulw frar 
 
 Cooking 8 
 
 Cereals,. '\'^iat to Do with 
 
 Left-over 8 
 
 Conuneal Mush.. 8 
 
 Oatmeal Mush 8 
 
 Steamed Bice 8 
 
 Cereal Flour and Meal Mix- 
 tures 10 
 
 Batters and Doughs 10 
 
 Bread Griddle C^es U 
 
 Buckwheat and Rye Griddle 
 
 Cakes 11 
 
 Cornmeal Griddle Cakes. . . 11 
 Griddle Cakes» General Di- 
 rectioi^ for Making and 
 
 Cooking 10 
 
 Baised Buckwheat. Griddle 
 
 Cakes U 
 
 Velvet Griddle Cakes. 11 
 
 Waffles 12 
 
 Whole Wheat Griddle Cakes 11 
 Cheese (See Mrat Substitutes) 
 
 Cookies 60 
 
 Chocolate Drop Cookies.-.. 60 
 
 Filled Cookies 60 
 
 Fiuit Cookies 60 
 
 Oatmeal Coddes 60 
 
 Peanut Cot^ies 60 
 
 Cream Stcmps 26 
 
 Cream Soups, General Direc- 
 tions for Making 26 
 
 Corn Chowder 27 
 
 Cream of Carrot Soup 25 
 
 Cream of Celery 27 
 
 Cream of Com 27 
 
 Cream oTTomato 27 
 
 Ksh Chowder 27 
 
 TAGS 
 
 D 
 
 Daily Meals; 0ar 3 
 
 Bafs Food, The 3 
 
 Desserts 50 
 
 Apple Snow 51 
 
 Blanc 2Vfai^ 51 
 
 Chocolate Bfenc Mange 52 
 
 Custard Saraca..,. 51 
 
 Frozen. JsJ&stoFes (See Frozen 
 Micbure^ 
 
 Fruit Blano M&nge 51 
 
 Fruit Loaf (^eo J^ffins) 
 
 Fruit Tapioca Puddhig 53 
 
 Hard Sauce., .^.. 53 
 
 Htmter's pudding 52 
 
 Lemon Jelly 53 
 
 Lemon Sauoe 53 
 
 PIumPadc^witiioufcBgge. 53 
 
 Prune FuddSng 52 
 
 Prune Wiip 51 
 
 Eaee Puddmg 50 
 
 Sago Pudding,„ 50 
 
 Scalloped Ajjjjlea er Fruit.. 52 
 Spanish Cream 63 
 
 ■ Tapioca Cceam Pudding. . . 50 
 Whole Wlieat Pudding, 
 
 Steamed 52 
 
 Yellow Custard 50 
 
 Dried Fruit, Birections for 
 Cooking. ,, 7 
 
 Dumplings (See Muffins) 
 
 E 
 Eggs (See Meat Safetitutes) 
 Equivalents 6 
 
 P 
 
 Fat 7 38 
 
 Cracyings 38 
 
 Fat, Cilarifying 38 
 
 Fat, Savory 38 
 
 Fats, Softening' Hard 38 
 
 Fat— T<J Hender, to Use,, for 
 
 Cooking 38 
 
 Fats, Uses of Clarified. 38 
 
 Fish \ 28 
 
 Codfish Balls '30 
 
 Hah— Baked» with. Stuffing. 29 
 
 Fish Croquettes 29 
 
 Fish, Fresh— How to Select. 28 
 
 Fish, How ta Clean 28 
 
 Fish, Methods of Coaking.. 28 
 
 Fish, Test for CooMng- 29 
 
 Fish,Time Table for GJooking 29 
 
 Sahnon Loaf 30 
 
 Salmon Steaks— Stuffed. ... 29 
 ScalToped Flake Cod or 
 
 Other FisSi 30 
 
 Scalloped Salted Codfish 
 
 andRice 30 
 
 Stuffing 29 
 
 Trout, Broiled, or Other Fish 29 
 
 Food Materials, Care of. 4 
 
 Food* &lecti<»i and Fsepaxa- 
 tion of . ., ., 4 
 
 Frozen Mixtures. 54 
 
 Banana Ice-cream> 55 
 
 Freezing, Directions for. . . , 54 
 Ice-cream or Tees without a 
 Freezer, How to Make. . . 54 
 
64 
 
 THE METROPOLITAN LIFE COOK BOOK 
 
 PAGE 
 
 Frozen Mixtures — Continued 
 
 Milk Sherbet 55 
 
 Orange Ice-cream 55 
 
 Peach Ice-cream, 55 
 
 Pineapple Ice-cream 55 
 
 Vanilla Ice-cream (I) 54 
 
 Vanilla Ice-cream (2) ..... . 54 
 
 G 
 
 Gravy (See Roasting and Poultry) 
 Griddle Cakes (See Cereal Flour) 
 
 I 
 
 Ice-cream (See Frozen Mixtures) 
 Ice3 55 
 
 M 
 
 Meat '. 31 
 
 , ^■^' Beef a la Mode fSeeBraising) 
 Calf's Liver and Bacon (See 
 
 Roasting) 
 Meat en C^eserole (See Brais- 
 ing) 
 
 Meat, How to Broil 32 
 
 Meat Loaf (See Roasting) ^ 
 
 Meat Pie 32 
 
 Meat Roll (See Braising) 
 
 Meat, Selection of 31 
 
 Meat Stews, How to Prepare 31 
 New England Boiled Dinner 32 
 Pan - Broiled Hamburger 
 
 Steak 32 
 
 Pork Chops (See Roasting) 
 Pork Sausage (See Roasting) 
 Pot-roast (See Braising) 
 Steaks or Chops, To Broil... 32 
 
 Meat Substitutes 39 
 
 Beans, Baked 42 
 
 Beans, Peas and Lentils 41 
 
 Cheese and Com Souffle. ... 41 
 
 Cheese Dishes... 40 
 
 Cheese Pondu 41 
 
 Chili CoQ Came 41 
 
 Cottage Cheese and Nut 
 
 Loaf 41 
 
 Eggs : 39 
 
 Eggs, Baked 39 
 
 Eggs, Baked, in Ham Cases . 39 
 Eggs, Baked, with Cheese.. 39 
 
 Eggs, Coddled 40 
 
 Eggs, General Directions for 
 
 Cooking. 39 
 
 Eggs, Poached 39 
 
 Eggs, Poached, and Creamed 
 
 Fish 39 
 
 Eggs, Scalloped, and Bam, . 40 
 
 Eggs, Scrambled 40 
 
 Macaroni, Baked, orRiceand 
 
 Cheese 41 
 
 Omelet, Bread 40 
 
 Omelet, Meat and Vegetable 40 
 
 Omelet, Oyster. 40 
 
 RedBeans 43 
 
 Red Brans, Spanish Style. . 42 
 Red Beans, Stewed, with 
 
 Bacon 42 
 
 Measurements 5 
 
 Muffins, General Directions for 
 Making 12 
 
 INDEX— Continued 
 
 PAGE 
 
 Apple Cake 16 
 
 Apple John 16 
 
 Baking-powder Biscuits. ... 14 
 Batters and Doughs, Time 
 
 Table for Baking 12 
 
 Bran Muffins 13 
 
 Cereal Muffins 13 
 
 Corn Cake 14 
 
 Conuneal Muffins, Eggless. . 12 
 
 Cormneal Rolls 15 
 
 Xhnnplings 15 
 
 FruitLoal 15 
 
 Gingerbread. Hot-water.... 14 
 
 Graham Muffins 13 
 
 Meat Rolls 16 
 
 Oatmeal Muffins 13 
 
 Pinwheel Biscuits 15 
 
 Plam Muffins 12 
 
 Pop-overs 14 
 
 Potato Cormneal Muffins 
 
 (Eggleas) 13 
 
 Quick Biscuits 15 
 
 Quick Coffee Cakrf 16 
 
 RichMuffins '... 13 
 
 Rye Muffins 12 
 
 Short Cake, No. 1 and 2. .15, 16 
 Sour Milk or Soda Biscuits.. 15 
 Tea Cakes 15 
 
 P 
 
 Pastry 61 
 
 Apple Pie 61 
 
 Cocoanut Cream Pie 62 
 
 Cranberry and Raisin Pie, 
 
 or Mock Cherry Pie 62 
 
 General Directions 61 
 
 Lemon Pie 61 
 
 Meringue 62 
 
 Mince Meat 62 
 
 Mince Pie 62 
 
 Pumpkin Pie 62 
 
 Recipe for Pastry 61 
 
 Poultry 35 
 
 Chicken, Baked 37 
 
 Chicken Croquettes 37 
 
 Chicken Fricassee 36 
 
 Chicken Pie 37 
 
 Chicken, Roast 35 
 
 Chicken Stew 36 
 
 Goose, Roast, with Stuffing. 37 
 
 Goose, To Garnish 37 
 
 Gravy, To Make 36 
 
 Stuffing (1) 36 
 
 Stuffing (2)— Chestnut 36 
 
 Stuffing (3) . . ..-. 36 
 
 Stuffing, Mashed Potato ... 37 
 Stuffing, Prune and Apple . . 37 
 Turkey, To Roast 35 
 
 R 
 Rabbit, Baked (See Roasting) 
 
 Roasting-^eneral Directions. 34 
 
 Calf's Liver and Bacon 34 
 
 Chop Suey 35 
 
 Gravy 34 
 
 Meat Loaf 34 
 
 Pork Chops with Dressing.. 35 
 
 Pork Sausage 35 
 
 Rabbit, Baked 35 
 
 " Roasting, Time Table for... 34 
 
 PAGB 
 
 Bolls and How to Make Them 22 
 
 Cinnamon Rolls 23 
 
 Clover Leaf Biscuits 22 
 
 Meat Rolls (See Muffins) 
 
 Parkerhouse Rolls 22 
 
 SweetRoUs 22 
 
 Syrup 23 
 
 Rules, A Few General 5 
 
 Salads ^ 16.47 
 
 Cold Slaw 47 
 
 FruitSalad 48 
 
 Herring Salad 49 
 
 Jellied Fruit Salads 48 
 
 Jellied Vegetable.Salad 48 
 
 Lemon Jelly 49 
 
 Macaroni Salad 49 
 
 Macedoine Salad 48 
 
 Meat Salad (Chicken or Veal) 49 
 Sandwiches Which May Be 
 
 Served with Salad 49 
 
 Tomato Salad 48 
 
 Vegetables, Raw, for Salads, 
 
 How to Prepare 46 
 
 Waldorf Salad. 48 
 
 Salad Dressings 46 
 
 Cooked Salad Dressing 47 
 
 Cold Slaw Dressing. 47 
 
 FrencLChiffonade Dressing. 46 
 
 French Dressing 46 
 
 French Thousand Island 
 
 Dres^ng 46 
 
 Fruit Salad Dressing 47 
 
 Mayonnaise Dressing 47 
 
 Russian Salad Dressing 46 
 
 Thousand Island Salad Dres- 
 sing 46 
 
 Sandwiches (See Salads) 
 Sauces to Serve with Puddings 
 
 and Ice-cream 59 
 
 Banana Filling 59 
 
 ChocolateSauce 59 
 
 Fruit Sauce 59 
 
 Soups ' 25 
 
 Baked Bean Soup 26 
 
 Cream Soups (See Cream 
 Soups) 
 
 Scotch Broth 25 
 
 Split Pea Soup 26 
 
 Tomato Soup 25 
 
 Vegetable Soup 25 
 
 Stuffing (See Poultry)^ 
 
 Toast 7. 9 
 
 Cream or White Sauce 9 
 
 Cream Toast 9 
 
 French Toast 9 
 
 y 
 
 Vegetables 43 
 
 Vegetables, Buying 43 
 
 Vegetables, Gener^ Rules for 
 
 Cooking 43 
 
 Vegetables, Different Kinds 
 
 of. How to Prepare 44 
 
 Vegetables — Time Table for 
 
 Cooking in Water 44 
 
 w 331 
 
 Waffles (See Muffins) 
 
03: