-'-V m Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924089619922 A recipe to bring out the Tenderness, Freshness, Flavor, Protein, Minerals, Vitamins in Select Cerfi-Fresh Seafoods FISH OF THE WEEK Place TWO 1 LB. CERTI-FRESH SALMON SYEAKS in an oiled wire basket or perforated pan, or wrap in cheese cloth to prevent breaking. Place fish in enough .BOILING SALTED WATER to cover, to which has been added 1 ONION, 1 TBSP. VINEGAR or LEMON JUICE and I CLOVE. Cook until tender, 10-15 minutes. CHEESE SAUCE Melt 1 TBSP. BUTTEA, add 1 TBSP. FLOUR, >/4 TSP. SALT and DASH OF PEPPER. Stir until blended. Add 1 CUP HOT MILK gradually, stirring constantly until smooth. AdJ Vz CUP GRATED CHlcSE and 1 TSP. WORCESTER- SHIRE SAUCE. Pour over drained salmon and place in hot oven until cheese browns. Serves 4. BOILED SALMON WITH CHEESE SAUCE SELECT QUALITY Only the freshest, highest quality Seafoods carry this brand. "fiSKn?^^^ f AccmAn S€A fOOOS FREEMAN CERTI-FRESH FOODS Los Angeles 21, California A recipe to bring, out the Tenderness, Freshfiess, Flavor, Protein, Minerals, Vitamins In Select Certi-Fresh Seafoods POACHED DOVER SOLE WITH LEMON SAUCE "' SELECT QUALITY Only the freshest, highest quality Seafoods carry this brand. FISH OF THE WEEK Place 1 1/2 LBS. CERTI-FRESH fillets of DOVER SOLE in kettle and cover with 1 V* CUPS MILK, 2 BAY LEAVES, 5> whole BLACK PEPPERS and I TSP. SALT. Simmer gently until just tender, remove fish to baking dish, strain milk. LEMON SAUCE: Melt 1 Vz TBSP. BUTTER in saucepan, blend in 2V2 TBSP. FLOUR; remove from heat. Add the strained milk gradually, stir- ring till well blended. Stir constantly until thick- ened, add grated rind of 1 LEMON, pour over fish. Top with Vz CUP shredded CHEESE and broil until cheese is melted and lightly browned. Serves 2-3. fl^f^^/fi fftccfflAn S€A f OOOS FREEMAN CERTI-FRESH FOODS Los Angeles 21, Cqlifornip *" A recipe to bring out the Tenderness, Freshness, Flavor, Protein, Minerals, Vitamins I Select Carti-Fresh Seafooi' Fried Columbia River SMELTS WITH PIQUANT SAUCE SELECT QUALITY Only the freshest, highest quality Seafoods carry.this brand. FISH OF THE WEEK Dip 1 LB. PAN-REA&Y CERTI-FRESH COLUM- BIA RIVER SMELTS in SALTED MILK, then roll in a mixture of CORNMEAL and SEASONED FLOUR. Fry slowly in hot fat, turning to brown on all sides. PIQUANT SAUCE Melt 2 TBSP. BUTTER or SHORTENING, add I TBSP. FLOUR, Vi CUP WATER and 2 TBSP. LEMON JUICE. Season with SALT and, PEPPER and cook over low heat stirring constantly until slightly thickened. Stir in ONE BEATEN EGG YOLK. Garnish fish with LEMON and PARSLEY, serve sauce hot. Serves 3-4. f^fC^^jQig^i^ "liSKm;^ SCAfOODS FREEMAN CERTI-FRESH FOODS Los Angeles 21, California i?C^;5^(^;5^ ,^^C^^3^^3^'^U' ■ri GOOD COOKING AND HYGIENE PRACTICAL RECIPES AND SUGGESTIONS FOR THE H O US EKEEPER A)wWVn m Si'?"' SAINT LOUIS BRANDT & CORDES PUBLISHERS 1911 <^ « S'.AiM^^i^^ '^^[ 'y^ ^ s COPYRIGHT 1911 BY BRANDT & CORDES All rights reserved ^ TX ^ ^^ .'^V^'V ^ INTRODUCTORY The purpose of this book is to teach the art of Good Cooking and to encourage the science of Good Living; the accomplishment of which is destined to be the crowning glory of woman. The pleasures and satisfaction in life are not mere living, but Good Living. All the necessaries and luxuries making up the sum of good living will receive con- sideration and mention in the following pages. m Much space will be devoted to the art of cooking and serving Good Things to ^S Eat and to the recommendation of the very best material and ingredients to use in ^ their preparation as well as the best implements and utensils to be employed in the k| work. lii Everything mentioned in this book has been selected on account of its general utility as being best adapted to the use of the small family. / In addition to the provision for all wants of the inner man, special attention will be given to all those things which contribute to personal comforts and bodily necessities. Hygiene and Sanitation, the requisites to Good Health and Long Life, will be given consideration with special reference to the care of the body. It is to the housekeeper that we appeal direct ; no matter what her training may have been or what her experience and knowledge may be, we shall hope to present to her in the following pages all those things which tend to the best housekeeping and riiake of those duties rather a pleasure than a burden. Every housekeeper has learned to her cost that there are two kinds of recipes, ^ the practical and the theoretical. In this book will be found the practical, those ^ that have been tried, tested and that will work out. ^ Up to within the past few years Household Economy received but little con- sideration, notwithstanding it had its beginning at the "dawn of human history" and is now an exact science. Economy does not mean spending a small amount, but getting the largest returns from the money expended; money is not the only thing to be considered in the economy of the home and which must be judiciously handled, time is equally valuable, yet how few persons appreciate the value of time. sV"^^ c^^^ f^ fte-^ite- ^%s We hear many complain of having worked hard all day and having accomplished nothing and that they are completely worn out; that is the result, generally, of lack of order and system. If you are familiar with your duties it is easy to apportion your- time, and as you become more famiHar with the routine of your duties, before you know it you are saving time. The wise housewife divides her time, even as the twenty-four inch gauge is divided, thus, she has a titne for everything, a place for everything and everything in its place ; the result is order, system and economy. She assigns certain hours for meals and she requires they be conformed to, other- v^ wise the routine of the house would be interfered with, confusion would result, to ^ say nothing of the food being over-cooked or served cold, than which nothing tends ^ more quickly to discourage the housekeeper. ^ n Do not make the common error of attempting too much; it is better to do a little ^ at a time and do that little well. Experience must teach you how best to arrange all ^S those things needed in your housekeeping, so that you will be required to take the ^ fewest number of steps. Order will add home comfort and beauty to your estab- ^ lishment and sweeten your daily life. ^ See that your kitchen fire be bright. And your hands be neat and skilled. For the love of a man oft takes to flight. If his stomach be not well filled. ft! SUGGESTIONS n The furnishings of the home should, in a measure, comform to the character of the house itself. It shotild not be over-furnished, for in that case in evinces bad taste and shows extravagance. Too often when it comes to furnishing the home, the useful is sacrificed to the aesthetic or the ornamental; the kitchen, the most important room in the house, being neglected or treated in a perfunctory manner. in visiting a house, apartments or rooms, with a view to leasing or renting them, probably the first thing critically examined by the housekeeper is the kitchen; first as to its size, then as to its surroundings relative to the other rooms in the house and, finally, as to its arrangement. The kitchen should be beautiful in its cleanliness and in its perfect arrangements. There should be as much light as possible. Wall and floor coverings shotdd har- monize, and it is even possible to include the common utensils in a color scheme for the reason that they can be purchased in a great variety of shades. The dining room can be made to fill the purpose of living or sitting room, if need be ; but it should be fitted with the necessary table and chairs. It should have a side-board or buffet, china closet and, if possible, a linen closet wherein may be stored all the table linen. Coming back to the kitchen and to the actual needs of that apartment, we will say primarily that those needs should be governed by your means, since the longer the purse the more elaborate and fully equipped can be the kitchen; however, for daily use, certain articles and a certain number of them, will be found sufficient for any housekeeper. The greater the number of culinary utensils, the greater the labor and care entailed. This should be avoided as much as possible, partic- ularly when one must do the work oneself. THE HOUSEKEEPER SHOULD First of all, select a good coal or gas range. Let it not be too large, but above all, buy the best make. If a gas range be beyond your means there are gas stoves, such as are used for ironing purposes, which may be bought very reasonably, and with them can be used a portable oven. This same oven can also be used with the two or more burner gasoline or alcohol stoves, where gas is not to be had. Be careful to buy utensils of a size small enough, except those to be used in case of company when the overfilling or use of too many small dishes is often annoi^ng and confusing. One should have for daily use one small coffee pot, one earthen teapot, one large water kettle with spout, two or three small pots with covers for vegetables, two small skillets and covers, one cake griddle and two small roasting pans. Add to these one large coffee pot, two large pots with covers, one large ^2^ 's^ MEMORANDA -^^^S^vl^vl^S^'*'^ I'sf^a^^^/JS Si s^ ^ ^. (SV^(«»J5tfl^ li/i S » n n skillet and one large roasting pan, a set of muffin rings, two large and two smaller sized pie pans, two jelly moulds and one cake pan, six graniteware pans ranging from one large to two medium and three small sizes, one medium and one small sized earthenware crock. A kitchen table, a kitchen closet or cabinet, two kitchen chairs, one dish pan, one soap holder, several plain water glasses, a flour bin, a flour sieve, a bread or cake box, a baking board, a bread board (on which to slice bread), a scale, a coffee grinder, a meat grinder and a small meat saw, a roller towel holder and a dish towel holder, a spice cabinet, a lemon squeezer, an :ce pick, a potato masher, a rolling pin, a .can opener, a cork screw, a soup and tea strainer, a fruit press, a funnel, one graduated quart measure, two egg beaters, two graters (a large and a small one), half dozen each kitchen tablespoons and teaspoons, two large cooking spoons, one cake turner, one ladle, one spatula, one carving or butcher knife, two small steel paring knives and a knife sharpener, one large and one small fork, two jars for drippings, one lard crock, one covered butter crock, shakers for pow- dered sugar, salt and pepper, also a tea and a coffee can with close fitting lids. As tin cans or earthen jars labeled for sugar, coffee, tea and all cereals and spices can be had in so many sizes, there should be no reason for keeping anything in paper bags; enough warning cannot be given to avoid having any articles lying around, because they will not only deteriorate, but will draw roaches, mice and ants. Dust pan and brush, broom, scrub brush and bucket must also be added, although these do not properly belong to the kitchen. Many, many more things may and perhaps must be added as the need arises; these are only a foundation, yet it is far wiser to make the every-day utensils serve many purposes, than to overstock your kitchen with things that you will only use once in a while. The mistake is often made by choosing a small ice box with a view to saving ice. Unless of the best standard make, the very small boxes are always more cheaply made and poorly lined, and therefore melt the ice more rapidly. The more modem flats and apartments are usually furnished with ice boxes and ranges, whereby quite an item is saved, but the average three and four-room apartments, renting for more moderate stmis, still require that the tenant furnish them. When laying in supplies, it pays to buy a little larger quantities, especially of the so-called dry articles, such as sugar, coffee, flour, etc. Not only does one buy more cheaply as a rule, but one avoids that pernicious habit of being out of things when needed. Watch your supplies so they do not get too low; rather buy a little too much and have it on hand, than need a thing badly just as you are about to cook a dish. Flour by the small sack, sugar by the ten-pound package, coffee, tea, etc., by the pound. Dried fruits, beans, macaroni, rice, barley, sago, tapioca, etc., keep for a long time, especially if kept in a dry, cool place. It is a good plan to always S^n^:J^^ MEMORANDA ^^ ^^^^^^^^' 10 •« keep on hand several cans of peas, com, tomatoes, salmon and fruit, so that in case of emergency or extra company you will be prepared. Soap and soap powders can be kept a long while, soap especially drying out and improving with age. Meats had better be bought in small quantities, unless the left-overs can be planned into tasty dishes for immediate use. Butter and lard can be bought in 1 and 2 pound quantities, if kept in tightly closed receptacles ; but if not properly kept they quickly absorb odors and become strong. If one has the room it is economical to buy potatoes by the bushel and apples by the peck. ^^. m 6^-^i^''JC'» 11 U r'^^ST^^f ^-^iT^^iT -^ K>>,^?^J MEMORANDA '^.^^J^Mfi •^WJ^^^. €^<^^.l<. 12 :-c^^^>5 n n n J^T^ mkfdstir)islie5 TO BAKE GRIDDLE CAKES, ETC. All griddle cakes require a hot griddle or pan and very little fat to grease with. They should be dropped by the spoonful, and when puffed full of bubbles and browned on edges, should be turned and baked on other side. PLAIN GRIDDLE CAKES Sift together 1 cup flour, 1 heaping teaspoon of baking powder and ^ teaspoon salt, add milk enough to make a thin batter, then add beaten yolk of 1 egg and lastly the beaten white of same. Baked as directed. SOUR MILK GRIDDLE CAKES Mix 1 cup sour milk, 1 egg yolk, | teaspoon baking soda, | teaspoon salt and 1 tablespoon syrup. Beat all until light and foamy, then add J to 1 cup of flour. Add beaten white of the egg last, mixing lightly. Have skillet hot and bake until brown and thoroughtly done. BREAD GRIDDLE CAKES " Soak 1 cup fine stale bread crumbs in 1| cups of scalded milk until crumbs are soft, add 1 rounding teaspoon melted butter, beaten yolk of 1 egg; next add, sifted together, 1 cup flour, 1 heaping teaspoon baking powder and 1 teaspoon salt. Lastly add beaten white of the egg and mix all lightly. Bake same as other griddle cakes. SUGAR CORN GRIDDLE CAKES To 1 cup com (cut from cob) add J cup milk, 1 teaspoon salt and 1 beaten egg; then add,- sifted together, 1 heaping teaspoon baking powder and 1 cup flour. Mix well and bake as directed. BUCKWHEAT CAKES In the evening sift together | cup wheat flour and 2 cups buckwheat flour (not self-raising) , add j cake compressed yeast dissolved in 1 cup lukewarm milk and 1 teaspoon salt; let it rise in a warm place. Next morning shoiold it taste sour, beat J teaspoon of soda in it; if not sour do not add soda. Beat, and if batter is too thick thin with warm milk. Bake same as griddle cakes. m '^^^.^■ sV'::w?f: '^2^^ ^TiS^^^^? &^ 13 8 m Sf-^J^^Jf.^^ VJiJfJij MEMORANDA ?^^^^^^ ^ S ^*y^Sfjt 14 Si WAFFLES Sift together 1 cup flour, 1 heaping teaspoon baking powder and | teaspoon salt; add gradually 1 cup milk, rounding tablespoon melted butter, the beaten yolk of 1 egg, mix thoroughly. Lastly add the stiffly beaten white of the egg, then mix Hghtly. Pour into well greased hot waffle irons and turn quickly. RICE WAFFLES Sift together | cup flour, 1 heaping teaspoon baking powder and | teaspoon salt, then work in 1 cup of cold boiled rice with the fingers ; add gradually 1 cup milk, the beaten yolk of 1 egg and 1 tablespoon melted butter, mix thoroughly; then lastly, add the stiffly beaten white of the egg and mix lightly. Bake same as plain waffles. BUTTERMILK WAFFLES Make a batter of 1 cup flour and 1 cup buttermilk and add 1 rounding tablespoon - butter, melted, 1 egg well beaten, | teaspoon salt and 1 teaspoon baking soda dissolved in a little warm water. Make batter thin as for other waffles; when buttermilk waffles are to be made as batter cakes have batter just thin enough to . . run off the spoon. ^ CORN BREAD OR CORN MUFFINS U Beat 1 cup sour milk, 1 egg yolk, ^ teaspoon of baking soda dissolved in a little f? lukewarm water, § teaspoon salt, 1 tablespoon syrup or sugar, all together until ^ light, then add 1 cup com meal, 1 tablespoon flour and lastly the beaten white of ai the egg. Bake in a shallow pan or muffin rings, well greased. ^ GRAHAM MUFFINS Mix well 1 cup graham flour, 1 cup white flour, J cup sugar, 2 heaping teaspoons of baking powder, 1 teaspoon salt, then add 1 cup milk, 1 beaten egg and 1 table- spoon melted butter. Mix well and bake in moderate oven in muffin pans about 25 minutes. PLAIN MUFFINS Sift together 1 cup flour, 1 heaping teaspoon baking powder, | teaspoon saLt and 1 tablespoon sugar, then add 1 cup milk, 1 beaten egg and 1 tablespoon melted butter. Mix well and bake in moderate oven in muffin rings. ^ BISCUITS Sift 2 cups of flour, 2 heaping teaspoons baking powder and | teaspoon salt, mix ^ with this 1 rounding tablespoon lard. Then add enough milk to make a soft ^ dough, beat a minute with a fork, roll out one-half inch thick on floured board and cut. Bake in a hot oven about ten minutes. '^ 15 3-^S.^IS.^Jfe.i^!S.^f?,^(S,^fc.^^.^^: ^^J^S,^JS^ MEMORANDA si si si ^i^' ^^T" 16 ^ % ^ ';'^^"*»^«o< .(-c^k-fl*? 2^ APPLE FRITTERS Sift together 1 cup flour, 1 level teaspoon baking powder and 1 teaspoon sugar, mix with | cup milk, add the beaten yolk of 1 egg then the beaten white of the egg. Chop one large apple fine and add just before frying. Fry in butter and lard and serve with sugar or maple syrup. RICE CAKES IC Soften 1 cup boiled rice with milk, add 1 rounding tablespoon butter, 1 egg well beaten and | cup flour, sifted with ^ teaspoon salt; drop with a spoon into hot lard and fry light brown on both sides. Very nice served with butter and sugar, aj GERMAN EGG PANCAKES Sift together 1 cup flour, 1 tablespoon sugar and ^ teaspoon salt, then add 1 cup milk, beaten yolks of 2 eggs and lastly the stiffly beaten whites of the eggs and mix all until smooth. Bake same as griddle cakes. Serve with sugar and cinnamon, maple syrup or stewed and sweetened fruit. GERMAN POTATO PANCAKE Grate 2 cups raw potatoes, drain off water that comes with grating, add beaten yolks of 2 eggs, 1 teaspoon salt, 2 tablespoons roasted bread crumbs, rolled fine, and lastly the beaten whites of the 2 eggs. Must be lightly mixed. Fry slowly in well greased pan and brown on each side. EGGS FRIED EGGS ^^ Melt some butter in frying pan, when hot drop in the eggs carefully. Fry three minutes, dust with pepper and salt. ESCALLOPED EGGS Make a force-meat of chopped or ground ham, bread crumbs, pepper, salt and a little parsley, 1 tablespoon melted butter and milk enough to make a soft 'paste ; half fill patty pans with the mixture. Break an egg carefully upon the top of each, sprinkle with a little salt, pepper and cracker dust. Put in oven and bake ten minutes. DEVILED EGGS Boil 4 eggs hara^, then cut them lengthwise. Take out the yolks and mash them, season with salt, pepper and celery salt, then add 1 teaspoon butter, 1 teaspoon prepared mustard, enough vinegar to make mixture stick together. Put back in the whites and serve cold. ^i^j :aor^«^ 5?^JS>Lr^-l MEMORANDA t«R-«r>-i '!:*^"«^ IS Si- si m-. ^-^ (!y«k.i5ea^(?c CREAMED EGGS l^. Boil 5 eggs hard, remove shells, put into a deep dish and cover with a drawn sauce made of 1 cup milk, 1 tablespoon butter, 1 teaspoon cornstarch and a little salt. A very nice dish and easily prepared. SCRAMBLED EGGS Put a tablespoon of butter in the frying pan, when hot drop in 4 eggs, which have been beaten in a bowl, add a little chopped parsley, pepper and salt; stir for 3 minutes, turn in a hot dish. Serve immediately. SCRAMBLED EGGS No. 2 Mix 1 rounding tablespoon flour, ^ cup milk and 1 teaspoon salt until smooth, then add 3 eggs, beaten lightly. Have bacon drippings and butter in pan slightly brown, turn in egg mixture and fold until all is cooked. Bacon cut fine and fried, then folded in with the eggs as they cook makes a pleasant change. m m SCOTCH EGGS Boil 4 eggs hard and remove shells. Make a savoiy force-meat of finely ground ham or bacon and parsley or thyme, have force-meat a thick paste with which coat the eggs, then dip in beaten raw eggs and roll in fine bread crumbs. Fry to a golden brown color and serve plain or with tomato sauce or with gravy. OMELET Mix together the beaten yolks of 4 eggs, 1 teaspoon salt, 3 tablespoons milk, 1 teaspoon butter and 1 teaspoon bacon drippings ; lastly add the very stiffly beaten whites. Have the pan hot, put in the butter and bacon drippings. Bake until the eggs begin to thicken, then place on the grate in the oven or under oven burner until set. Run the knife around between the omelet and the pan, fold and serve on a hot dish. OMELET No. 2 Mix 2 tablespoons flour, 3 egg yolks, 1 cup of milk, and 1 teaspoon salt, add stiffly beaten whites of the 3 eggs last. Fry in butter and lard until brown on one side, then either brown other side under broiler flame or dump into another pan. Serve with jelly. Either minced ham, bacon, mushrooms or parsley may be added for a change. EGGS ON TOAST Put small piece of butter in frying pan, when hot stir in 3 well beaten eggs, season with pepper and salt. Stir 3 minutes, have ready some slices of toasted bread. a-k spread with minced ham or chicken, with parsley. Heap the eggs upon these in mounds ; garnish 19 MEMORANDA a, '% 20 POACHED EGGS Put 1 cup water in frying pan and 1 tablespoon milk, when the water boils, break the eggs separately into a saucer. Take the pan off and slip the eggs, one by one, carefully upon the surface. When all are in, put back over the fire and boil gently for 3 minutes. Take out with skimmer, garnish with parsley and dust with salt and pepper. » STUFFED EGGS Cut hard boiled eggs in half, mash the yolks smooth and add an equal bulk of deviled ham or other potted meat, season further if desired with a few drops of lemon juice amd mustard or mustard mayonnaise. Shape in balls and fill the centers of the egg again and press together, or place a ball, the size of the yolk, in each half of the white. These may be served as a salad. ^ EGG TOAST ^ Beat an egg until light, add a pinch of salt and 1 tablespoon sugar, then add f cup " ■ milk and mix well. Dip slices, of bread in this, fry in butter and lard until a golden C« brown, sprinkle with sugar and cinnamon; serve with stewed fruit. CEREALS The reason for the extensive use of cereal foods in not hard to find; they contain large proportions of the necessary food ingredients with a very small proportion of refuse. They are also readily prepared for the table, and are palatable and easily digested. There are a great variety of ready-to-eat cereals, very convenient, wholesome and economical. As a diet, cereal foods are of much value for young children, also for the aged. When properly cooked they are soft and easily taken care of in the digestive tract ; they are preferable to more hardy foods and their use is certainly rational. In invalid dietetics cereal foods are, we might say, indispensable. The standard flours, meals and the modem prepared breakfast and special cereal foods all find their place, either when cooked in ordinary ways or prepared as gruels or other special dishes. All things considered, cereal foods as a class are nutritious, convenient, economical and worthy of an important place in the dietary scheme when judiciously combined with other foods. '^ es>-^ 21 LS LS LS ^ MEMORANDA ■»»^<« 22 , L^SS !:^:!QC^^'!*?^'^3^a^ - flce^ix? n TIME TABLE FOR COOKING iSS Cups of Cereal Cups of Water Teaspoons of Salt Rolled Oats Rolled Wheat Cracked Wheat. . . Oat Meal Hominy, fine Com Meal Mush. Rice, steamed Rice, boiled Macaroni 2| 2 4 4i 4i *2 3 3 Rice must hp soaked over night, to cook in time above stated. Time Required in Cooking 45 minutes. 45 minutes. 4| hours. 4 hours. I5 hours. 30 minutes. 45 minutes. 35 minutes. 30 minutes. m ^2 ^2 mi ^-^^30.. ^^^^^^^- Op'^^'^sV JG" ^W 23 .s^l ^.^J^-l MEMORANDA ^ ^ S 2^^> 24 ® u re- Soups are not only nourishing but are useful as stimulants. They help to create appetite and start the digestive juices preparatory to receiving and digesting the solid foods. As an economical matter, soup is a rare vehicle for disposing of many of the left-overs both in meat and vegetables. Soups are rendered more nutritious by the addition of vegetables and small cubes of meat. In cold weather the thick soups should be given the preference, but in the spring and early summer, vegetable soups should dominate. All meats for soup, whether brisket, neck, joints or bone, should first be washed, then trimmed if too fat, put in cold water and allowed to stand about 15 minutes; then bring to a boil, add salt, skim and allow to cook slowly for at least 2 hours, then vegetables and seasoning may be added and allowed J to | hour longer boiling. Strain if only a clear broth is wanted, else mash vegetables through strainer when done, and if a thicker soup is wanted, add noodles, dumplings, rice, etc. Clear broth will keep quite a while if kept in a cool place and forms the foun- dation for many other soups. CREAM CELERY SOUP Put 2 coarse stalks of celery (washed and cut in pieces) in 2 cups milk, boil slowly ^ for J hour, put through strainer and add 1 rounding tablespoon butter; thicken this with 1 heaping tablespoon flour moistened with water, then add § teaspoon salt, let come to a boil, adding dash of red pepper. Salt added before flour will cause milk to curdle. CREAM ASPARAGUS SOUP Same recipe as for celery soup, using lower ends of 3 stalks of asparagus instead of the celery. CREAM OYSTER PLANT SOUP ^ Same recipe as for celery soup, using 3 oyster plants instead of celery. J^ CREAM TOMATO SOUP V Boil 2 large tomatoes with a pinch of baking soda for 15 minutes or until soft, ^ then strain. Boil 1 cup milk, 1 rounding tablespoon butter and thicken with 1 ^^ rounding tablespoon flour moistened with water, season with | teaspoon salt ^5 and a dash of red pepper. Then add boiled and strained tomatoes and let all come to a boil. «2 1^ .^^^ -S'^P^ ,,^^^ ^^?i .^^^ ^^^B ^ &?.^J?J^5^.^?-^iiB-^^-^^-' MEMORANDA fj^ 26 -^i'^'sfs^^ m CUSTARD SOUP Boil 1| cups milk, 2 tablespoons sugar, pinch of salt, and 1 inch stick of cinnamon. Separate an egg and add a Httle of the hot milk to the yolk and beat, gradually adding that in turn to the rest of the milk, taking care not to have the rgg curdle. Beat white stiff with a pinch of salt and heap on a piece of zwieback (bakers' toast). Pour boiling mixture on this and serve. FRUIT SAGO SOUP Wash and boil i cup sago in 1 quart water, add J teaspoon salt, 2 sUces lemon, 2 each whole cloves and allspice. When sago appears done and glassy, add J cup claret wine or grape or blackberry ■ juice and sugar enough to sweeten. This is also served ice cold in summer. Serve with croutons. r i?- -■^^ rvak^"^??::! ?2 ^ b 5lB.^»,^l>^,^%^,^>^.^0^.^'i^ MEMORANDA LS ^1 SI 83 "'f^^^''' :^«^. 30 S5 Z^i^^'- ,^^Qs.i^? n n m m In the economy of the household, fish plays an important part; and has come to be regarded as a very valuable food material, whether taken from the salt seas or from the fresh waters of the lakes or rivers. Fish as a food is cheaper than meat ; it is not quite so nourishing, but is usually easier of digestion. Fish are either white, or dark and oily in appearance. Dark fish have the oil distributed throughout the body, making the flesh dark colored, such as salmon, bluefish, mackerel and herring; white fish, like cod, haddock, trout, smelt or perch, have the fat secreted in the liver. Fish should not be eaten unless fresh, otherwise it is poisonous. When purchas- ing always choose fish that are in season. To determine freshness, examine the flesh, it should be firm, the eyes and gills should be bright. On account of its strong odor it should not be put in the ice box unless closely covered or wrapped. COD is one of the most prolific of the salt water fish ; on this account, and because of its cheapness and easy procurability, it forms from an economical standpoint one of the most important of fish foods. Large cod are cut in steaks. The skin of cod is white, heavily mottled with gray, and has a white line running the entire length of the fish on either side. Cod is in season the entire year. Those with small heads and thick necks are the best. HADDOCK is closely allied to codfish, though it is smaller and differently mottled. The distinguishing mark of haddock is a black line running the entire length of fish on either side. Like cod, it is cheap and in season all the year, but is best in October. Haddock when dried, smoked and salted is known as Finnan Haddie. HALIBUT is the largest of the fiat fish family, the skin on the under side being white, on the upper light or dark gray. Halibut is in season all the year. Turbot is the finest of salt water fish, similar to Halibut, but smaller and of more delicate flavor. Turbot is in season from January until March. SMELTS are small salt water fish and are sold by the pound. In season from July until February. FRESH WATER FISH ^ TROUT vary in size and skin coloring. Lake trout are largest. SALMON TROUT is the name applied to trout caught in the Great Lakes. '(^ ,^^^^ KV^^isV U U 31 '^^ st<^.^^.^^ ^^1 MEMORANDA « i SI §1 :«'5^»5^!a5C^^^^^g^«»5 S^"- n BROOK TROUT are caught in brooks and small lakes ; they are superior eating, but expensive. Trout is in season from April until August. WHITE FISH is the finest fish found in the Great Lakes. SALMON is both a fresh and salt water fish, of pinkish orange color and weighing from 15 to 25 pounds. They are in season from May to September. SHAD is a fresh and a salt water fish. It is a silvery hue which becomes bluish upon the back. Jack Shad are cheaper than Roe Shad. They are in season from January to June. CAVIAR is the salted roe of the sturgeon caught in Russia. HERRING is usually smoked and salted. TO CLEAN FISH Fish are usually cleaned at the market, but should be gone over carefully before cooking. Scrape any scales which have not been taken off, by drawing a knife over the fish from tail towards the head. Wash fish or wipe carefully, with cloth wrung out in cold water; remove any clotted blood adhering to backbone. m n TO BROIL FISH Clean the fish thoroughly and wipe dry. Slices of large fish may be broiled ; small fish should be split down the back and broiled whole. Place the slices or split fish in a well greased broiler; first broil the flesh side then the skin side, turning often. When broiled, dot with butter and season with salt and pepper before serving. The more oily fish, those with dark flesh, are used for broiling; when the drier varieties are used, they should when broiled be spread with butter sprinkled with lemon juice and well seasoned before serving. Among the most delicate fish for broiling are lake or salmon trout and white fish, which are fresh water fish from "the Great Lakes, in season during the winter. Salmon, blue fish, shad, fresh mackerel, butter fish, sea trout, halibut, cod and salmon steak are good for broiling. TO FRY FISH Large fish are sliced; if small, split down the back and fry whole. Clean the fish thoroughly and wipe dry. Dip in well-beaten yolk of egg, then fine bread crumbs, flour or com meal ; pat the crumbs or meal on well so that same does not fall off and bum in the fat. To make extra nice, dip into the egg and bread crumbs or meal a second time before frying. Fry to a golden brown color in boiling lard, remove, drain well and serve hot. Small fish, like brook trout, smelts, perch, pickerel, crappie and bass, are usually fried whole or split, while cod, halibut, haddock, flounders, sole, etc., are cut in slices, steaks or fillets when fried. m f^s;:^^: '^^^ ^mr' 33 ^^^^^ 1^^,^^^.^^^.^?^.^^^ .^t^.^^^^ MEMORANDA '■ar^sfj SfW'^j ^ ^ ■..j^m. 34 a n n m m Kf\^isc^'^i^') fie^/X^et^ BAKED FRESH MACKEREL Clean the mackerel, put in buttered dripping pan, sprinkle with pepper and salt dot with butter, lay one or two strips of ham fat over fish, then pour over it milk. Bake 25 minutes in hot oven. f cup BAKED HADDOCK WITH STUFFING Clean haddock, sprinkle inside and out with salt, stuff with fish stuffing and sew. Place in buttered pan, lay strips of ham fat or salt pork over fish and 1 or 2 pieces in pan. Dot with a few pieces of butter and dredge with flour. Bake one hour in hot oven, basting often. Sei-ve with drawn butter, egg or hollandaise sauce. BAKED RED SNAPPER WITH OYSTER STUFFING Mix well J pint oysters, 1 cup cracker crumbs rolled fine, J cup butter, melted, I teaspoon salt, | teaspoon pepper, | teaspoon lemon juice and 1 beaten egg. Clean and dry a 3-pound red snapper, fill with stuffing and sew up. Place in buttered dripping pan, dredge with flour, dot with butter and bacon drippings or strips of salt pork and bake. Serve with hollandaise or tomato sauce. SALMON CUTLETS Dip cutlets in cracker crumbs and flour, then in beaten egg and then in cracker crumbs again. Heat 1 tablespoon butter and 1 tablespoon lard in a skillet and fry cutlets to a golden brown on both sides. Then remove to platter and squeeze a few drops of lemon juice on each cutlet. Serve with mustard sauce. BOILED RED SNAPPER WITH OYSTER SAUCE Clean fish and boil. When done remove to a platter, pour over it the following sauce : Blend J cup of butter and 1 rounding tablespoon flour until smooth, then add f cup of milk and boil until very thick. Season with 5 teaspoon salt, | tea- spoon red pepper, 1 tablespoon lemon juice and add beaten yolk of 1 egg. Heat , I pint of oysters in their own juice until the edges curl up, but do not boil ; then add this to the other mixture and let it come to a boil, being careful to stir all the time of else it will curdle. SALMON CROQUETTES— Canned Salmon Blend J cup butter and 1 rounding tablespoon flour until smooth, add | cup of milk and let it come to a boil, then add liquid of one can salmon, 1 tablespoon lemon uice, 1 teaspoon onion juice, | teaspoon red pepper and 1 egg (though the egg is not really necessary, only making the mixture richer). Let this come to a boil and simmer until it is a thick paste, then add the can of salmon, flaked, mix thoroughly and steam all from 3 to 5 minutes. Remove from fire, let it cool a little, then dip the hands in water amd mold into croquettes or oblong pieces. If the mixture is too soft to mold nicely, mix cracker crumbs with it. Dip in cracker crumbs, then in beaten egg, then back in crumbs and fry. ''^BW '"-^^jgf r!^:^"^"^ '!fe 37 k?6. S^^J>t^j MEMORANDA Si si Si si si ^^ ^ ^ ^ -^^-^^^?» 38 ak."!^^ ^^ (aeSwi^e^fle ^-f SALMON SALAD— Canned Salmon Flake 1 can salmon after pouring off all liquid; then add f cup sour pickles cut fine, 1 cup celery and 3 hard boiled eggs chopped. Mix and serve with mustard mayonnaise sauce. SALMON IN GELATINE— Canned Salmon Soften 1 tablespoon of gelatine in 3 tablespoons of water; boil the liquid of one can of salmon with | cup of water until the quantity is about 1 cup; pour this over the gelatine and let all dissolve. Flake the salmon, chop ^ stalk celery and 2 hard boiled eggs fine, mix all and add i teaspoon of salt and ; teaspoon of red pepper. After gelatine is cool, pour it over the salmon mixture either in a large mold or small ones; jelly glasses half filled answer the purpose of individual molds very nicely. Place on ice and let harden. Serve with sliced cucumbers and mustard mayonnaise, or cream whipped very stiff and flavored with lemon juice. MOCK HERRING SALAD Drain liquid off 1 can salmon and flake, then add f cup of pickles, 3 hard boiled eggs, f cup of cooked beets and | cup of ground boiled veal; chop all fine and mix well. Serve with mustard mayonnaise sauce. m m PICKELED HERRING Soak 6 holland milchner herring in cold water for 12 to 24 hours, changing the wa'er three or four times to remove salt. Pour off the last water and clean each herring, remove head, skin the body, split open on under side and remove roe or milch. Then take knife and scrape out anything adhering to backbone, also the thin black skin near the head. Wash the herring thoroughly and pack in a crock or jar. Mash the roe or milch (soft white pieces) through a strainer, add to it | cup good vinegar, J lemon, 1 small onion cut in slices and 1 teaspoon whole mixed spice; pour this over the herring and let them remain in it several days before using. These are especially good served with hot boiled potatoes with jackets and pickled beets. Use the sauce that the herring is pickled in, over the potatoes. Herring pickled this way will keep for weeks in a cool place. HERRING SALAD Chop or cut fine the following: 1 cup pickled herring, 1 cup boiled potatoes, I cup of boiled veal, 3 hard boiled eggs, 4 large boiled beets, 1 small onion, 1 large sour pickle and 1 cup fresh apples; mix well. Pour over this some of the sauce the herring was pickled in; add a little more vinegar if it is not sour enough. Save about 2 tablespoons of beets, pickles, yolks and whites of hard boiled eggs, cut fine and decorate the top of the salad with red, white, green and yellow stripes. n n u ^^^^^^^ m 39 MEMORANDA ^^ ^ S S ^ ^ S ^ ^ SI L^ '■s^^^v^ 40 :^^ SI M^^ j^^; SJP; BROILED SHAD "Wash and wipe the fish dry and spUt. Lay on a broiler with the skin up. When browned, turn. Melt some butter with pepper and salt in it, and mop it over the fish while broiling. It will take about twenty minutes to cook one of medium size. Serve on hot dish and pour over it drawn butter. SHAD ROE Put the roe in a pan, cover with cold water and parboil; be careful not to break them. When done, take from the water and cool; then season with pepper and salt, dust with flour and dip into beaten egg, roll in bread crumbs or cracker dust; fry brown in plenty lard and serve hot. WAYS OF USING LEFT-OVER FISH FISH HASH Flake and mix equal parts of cold cooked fish and cold chopped or mashed potatoes ; season with salt and pepper. Fry out fat pork or ham fat, leaving enough fat in pan to moisten fish and potatoes. Put in fish and potatoes and fry until well browned underneath, fold and turn like an omelet. This mixture can also be fried in little cakes. ESCALLOPED FISH aj Flake IJ cups of cold cooked fish and place in layers in a greased baking dish, 4) sprinkle each layer with salt and pepper, then cover with sauce, made of J cup ^ butter blended with 1 roimding tablespoon flour, a dash of paprika and celery §? salt and f cup of milk. ^ Cov^r the top with bread crumbs that have been moistened in a little butter ^ and bake m oven for ten minutes. iSs n m CREAMED FISH ^ Flake cold cooked fish, season with salt and pepper, put in pan and cover with ^ milk, add 1 teaspoon of butter and when milk boils, thicken with flour moistened Ss with milk. ^ ^ FISH SALAD Flake or cut cold cooked fish in small pieces, add J cup of celery cut fine and 2 hard boiled eggs chopped, to each cup of fish. Mix wth mustard mayonnaise dressing. 41 C^.^C^„ MEMORANDA \fyf^^ 42 ^; ^^^^l^jl 'S^df' FISH STUFFING PLAIN STUFFING FOR FISH Mix 1 cup bread crumbs or stale bread (moistened and wrung dry), J cup melted butter, i teaspoon salt, | teaspoon pepper, | teaspoon onion juice, 1 teaspoon each chopped parsley and pickles or capers and ^ cup tomatoes. B The tomatoes can be omitted and | cup of milk (or water), with 1 egg and 1 tablespoon of sugar substituted. OYSTER STUFFING FOR FISH Mix well I pint oysters, 1 cup cracker crumbs, rolled fine, J cup melted butter, 1 teaspoon salt, J teaspoon pepper, 1 teaspoon lemon juice and 1 egg. n 'M ti OYSTERS ^2 Of all the shell fish, oysters are probably the most popular; they are in season from September to May. In buying oysters, be sure to select those that are plump and free from green spots. Never let remain in a tin dish any length of time or in a warm place, as they spoil very quickly and become very poisonous. ESCALLOPED OYSTERS Mix I cup bread crumbs and 1 cup of cracker crumbs with | cup of melted butter; spread § of this over the bottom of a shallow baking dish, then put in 1 cup of oysters, well drained, and sprinkle with a little salt and pepper. Mix 4 table- spoons of the oyster liquid with 2 tablespoons of milk, cream or sherry wine and pour half of this over the layer of oysters; sprinkle another layer of crumbs, then another layer of oysters (1 cup), and the other half of the milk or wine and oyster liquor. Cover the top with remaining crumbs and bake 30 minutes in a hot oven. Never use more than two layers of oysters, as the middle layers are always un- derdone. FRIED OYSTERS Select large oysters, drain well, season with salt and pepper, roll in flour, then dip in beaten egg and roll in cracker or bread crumbs, fry in smoking hot lard until light brown, place on dish in layers and serve hot with slices of lemon. OYSTER LOAF Shoe off the top crust and scoop out the inside of a loaf of white bread, butter the inside of the shell thickly, pack with fried oysters, replace the top crust and bake 15 minutes in a moderate oven. rr^'^ f^f^J^^. MEMORANDA SjB.^^.^^'tf^ ^ 1 IS ^ ^ LS r^. ^^ 44 OYSTER STEW Heat 1 cup of oysters in their own liquor until the edges curl up, but do not boil as boiling makes the oysters tough. Then boil 2 cups of milk to which add 1 rounding tablespoon butter, i teaspoon salt and | teaspoon pepper; lastly, add the hot oysters; serve at once with small crackers. OYSTERS FRIED IN BATTER Clean and dry between towels, large oysters. Mix | cup milk and 1 cup flour until smooth, add 1 egg beaten until light, season with salt and pepper. Place each oyster in tablespoon of this batter and fry in deep fat. ^ ^J ■m OYSTERS IN BLANKETS Clean oysters, wrap each in a very thin slice of bacon and fasten with small wooden toothpicks. Fry until bacon is crisp. Serve on toast. OYSTER CROQUETTES Cut very fine 1 cup of raw oysters, add 1 cup of ground cooked veal, 4 tablespoons cracker crumbs, 1 tablespoon melted butter, 1 tablespoon onion juice, beaten yolks of 2 eggs, salt and pepper to taste; mix thoroughly. Shape in croquettes, roll in bread crumbs and fry in boiling lard. OYSTER PATTY FILLING For 6 patty shells : Clean, then heat 2 cups oysters in their own liquor for 1 minute so edges just begin to curl, season with 1 teaspoon of salt and | teaspoon pepper. Blend J cup butter with | cup of flour (being careful not to let it brown), add 1 cup milk, stir until smooth, then the broth of the heated oysters and stir until it comes to a boil ; remove from fire and add yolks of 2 eggs, beaten with | teaspoon lemon juice ; return to fire and let -this boil again, stirring all the time to keep it from curdling. Have the mixture as stiff as batter cake dough, then add the hot oysters. Fill the cavity of the shell, allowing some to run over on plate; ^ glass of white wine, added to lemon juice and eggs, improves the flavor. m m a J > S n SAUCE FOR FISH, MEATS AND VEGETABLES TOMATO SAUCE Cook, for 20 minutes, 2 cups canned or fresh tomatoes, 1 cup water, 1 sliced onion, 3 cloves and 1 tablespoon sugar; add 3 tablespoons butter, 3 tablespoons flour moistened with a little water and stirred smooth, 1 teaspoon salt and | teaspoon pepper. Cook 10 minutes and strain. ^2^f i'-i? ■45 ^ ^ m ^^J^Mt^J^ MEMORANDA Si ^ S ;«^^iaR^«F^a(^«r>f<;^iy^TS 46 m m m ■m WHITE SAUCE Cream 1 tablespoon each of flour and butter until thoroughly mixed, add to one ^j cup milk and cook until thickened, stirring until the flour and butter are well ^S mixed. Season with salt and pepper. u DRAWN BUTTER SAUCE g Melt 2 tablespoons butter, add 1 tablespoon flour, | teaspoon salt, stir until smooth, ?n add i cup water, mix well and put on fire until it boils, stirring constantly. ^ EGG SAUCE Boil 2 eggs hard, chop fine, season with salt and pepper, then stir into 1 rounding tablespoon melted butter and add J cup water. Mix well. HOLLANDAISE SAUCE Rub to a cream, 3 rounding tablespoons butter, add yolks of 2 eggs, 1 at a time, and beat well, then add juice of ^ lemon, J teaspoon salt and a few grains of cayenne pepper. A few minutes before serving add | cup boiling water and cook until the sauce thickens like custard, stirring constantly. Cook over hot water. If cooked too long, same will curdle. MUSTARD SAUCE Blend 1 tablespoon butter and 1 teaspoon flour until smooth, add | cup milk JJ||5 (or water) and let this boil ; then add 1 tablespoon of vinegar, 2 tablespoons prepared nj^' mustard, 1 tablespoon catsup, 1 teaspoon table sauce, J teaspoon of salt, pinch of red pepper and 1 teaspoon of sugar. Mix well and let come to a boil. MUSTARD MAYONNAISE Mix 3 tablespoons sugar, 1 teaspoon flour, then add 1 egg and beat ; after that, add 2 teaspoons prepared mustard and beat again. Boil f cup of milk and when it boils add it gradually to mustard and egg mixture, beating all the time, as it curdles easily. Blend j cup butter and 1 rounding tablespoon flour until smooth, then add f cup of milk and boil until very thick. Flavor with | teaspoon salt, | teaspoon of red pepper and 1 tablespoon lemon juice. Heat | pint of oysters in their own juice until thp edges curl up (but do not boil) , then add this to the other mixture and let it come to a boil, being careful to stir all the time or else it will curdle. 47 Return to fire and add J cup of water, f cup of vinegar, ^ teaspoon salt, J teaspoon dj red pepper and 1 teaspoon of butter. Stir constantly until it boils, then remove at once, adding f teaspoon onion juice and 1 teaspoon of lemon juice, beating while these are added. If it looks somewhat curdled, add a little lemon juice and vigorous beating will bring it all right again. Be sure the milk is of the freshest, else it is almost impossible to keep it from curdling. OYSTER SAUCE ^j>^.^^.^^.^i^.Mf^ A MEMORANDA ^1 n I ^ ^ I ^ ^- •C/3 (?J ^^ '48 S^5 ^^ s^^iX^ m u Meat is the name applied to the flesh of all animals that are used for food. It is rarely eaten raw by civilized people. It is either roasted, stewed, fried or boiled. The chief object of cooking is the loosening of the tissues, which facilitates digestion by exposing them more fully to the action of the digestive juices. Another impor- tant object is to kill parasites, and thus render harmless organisms that might otherwise expose the eater to great risks. Minor, but by no means unimportant, objects are the coagulation of the albumen and blood so as to render the meat more acceptable to the sight, and the development and improvement of the natural flavor, which is often accomplished in part by the addition of condiments. In general, it is one of the most digestible of food materials. Recent experiments indicate that all kinds of meat are readily digested, less expensive cuts as well as the more costly. The higher priced cuts contain more of the so-called '"extractives," that is, flavors o the most pleasing quality, and it is these "extractives" which not only give the meat its agreeable flavor, but also actually stimulate the digestive processes. Meat is undeniably one of the more expensive items in the food bill of the ordinary family, and for this reason it is important that it be bought and used to the best pbssible advantage. It is also important to reduce waste by using as much as possible of the bone, fat and trimmings, not usually served with the meat itself. If nothing else can be done with them, the bones and trimmings can always be profitably used in the soup kettle and the fat can be kept for cooking, thus saving the more expensive butter and lard. The bits of meat not served with the main dish or remaining after the first serving can be seasoned and recooked in many palatable ways, or can be combined with vegetables, pie crust or other materials, and thus the meat flavor may be extended over a large number of inexpensive dishes. In fact, the number of tasty dishes which a good cook can make out of the cheaper cuts of meat or meat "left-over" is almost endless. Undoubtedly more time and skill are required in their preparation than in the simple cooking of the more expensive cuts, just as more time and skill are required for careful, intelligent marketing than for haphazard ordering. The real superiority of a good cook lies not so much in the preparation of expensive dishes or fancy dishes as in the attractive perparation of inexpensive dishes for every day and in the skillful com- bination of flavors. Some housekeepers seem to be prejudiced against economizing in such ways as those here suggested; but if the comfort of the family does not suffer and the meals ^r^itV' 49 m m- TrJ^'.^. 'iTiJ^i^J^^ MEMORANDA ^' ^t y^^SfW^jt 50 '5^^:^ §5 are kept as varied and appetizing as when they, cost more, little ground for this feeling should exist. It is surely not beneath the dignity of any family to avoid useless expenditure, no matter how generous the income. The intelligent house- keeper should take as much pride in setting a good table at a low price as the manufacturer does in lessening the expense and cost of the production of his factory. m GENERAL METHODS OF PREPARING MEATS FOR THE TABLE Paper should be removed from meat as soon as it comes from the market, for the reason that paper absorbs the juice and is apt to sour the meat. Meat may be washed and dried with a soft damp cloth, but it should never be allowed to remain in water, as the juices will draw out. The advantage of variety in the methods of preparing and serving are to be considered even more seriously in the cooking of the cheaper cuts of meats than in the cooking of the more expensive ones. An experienced teacher of cooking, a woman who has made very valuable contributions to the art of cooking, says that she tries "to reduce the cooking of meat to its lowest terms" and teaches three ways of cooking them. The first way is the application of intense heat to keep in the juices. This is suitable only for portions of clear meat where the fibers are tender. By the second method the meats are put in cold water and cooked in a low temperature; this is suitable for bone, gristle and the toughest portions of the meat, which for this purpose should be divided into small bits. The third way is a combination of the two methods for halfway cuts, namely, those that are neither tender nor very tough. The rnany varieties of meat dishes are usually only a matter of flavor and garnish- ment. In other words, of the three processes, the first is the short method — ^it aims to keep all the juices within the meat ; the second is a very long method for the purpose of getting all or most of the juices out; the third is a combination of the two, not so long as the second and yet requiring so much time that there is danger of the meat being rendered tasteless, unless certain precautions are taken, such as searing in hot fat or plunging into boiling water. Different kinds of cuts of meat vary considerably in price. Sometimes the cheaper cuts contain a larger proportion of refuse than the more expensive, and the actual cost" of the edible portion is greater than the apparent cost, Aside from this, the advantage of the more expensive cuts lies in tenderness and flavor rather than in nutritive value. Tenderness depends on the character of the muscle fiber and connective tissues of which the meat is composed. Flavor depends partly on the distribution of fat amongst the tissues, but mainly on nitrogenous bodies known as "extractives," which are usually more abundant and of more agreeable flavor in the more tender parts of the animal. All meat is made up of muscle fibers held together by connective tissues. When cooking, the heat dissolves the connective tissues and in a measure makes the meat more tender, but when "^"^^W^-^-^'^'^ 51 s^^J'^.^i^.^^.^^.M/^ MEMORANDA ^^ ^ ^ 62 l-^^^^fjS m heated to or above boiling point, the intense heat, although it dissolves the connective tissues, nevertheless hardens the muscle libers; for this reason, tough meats should be cooked at a lower temperature than the boiling point, and for a long time, so that the tissue may be dissolved without hardening the muscle fibers. Cooking, especially in water, unless properly done, allows the escape into the water of the nutritious material of the meat. Where the liquid in which meat is cooked is to be used, as in soups and some stews, it is desirable to have the nutriment cooked out of the meat; but where the meat only is to be used it should be cooked so as to retain all the juices and extractives. Therefore, to retain all the extractives and juices, when not used s soup or stew meat, it is necessary to sear the exterior of the meat, either by lunging into boiling water or hot fat, or by direct application of heat as in roasting, , efore subjecting it to the long continuous cooking. Tough meat may be pounded or chopped to break the tissues to a certain extent and thus make it more tender. Besides using such methods to retain and develop the natural flavor of the meat, other flavors may be added to supplement them; these may be put into the meat before cooking or may be added in the form of relish or sauce. Vegetables of distinctive flavors, such as onions, carrots or celery; savory herbs such as parsley, sage, bayleaf or thyme; materials, such as vinegar, pickles or currant jelly; spices, such as pepper, cloves or curry mixtures, and sharp or highly seasoned meat sauces are all types of flavoring materials which are useful for such purposes, and which may be used in a great variety of ways. m PALATABLE COMBINATIONS Broiled Steak Mushrooms, Butter, Fried Onions. Roast Beef ; Grated Horseradish, Tomato Catsup. Boiled Mutton Caper Sauce. Roast Mutton Stewed Gooseberry Sauce, Currant Jelly. Roast Lamb Mint Sauce. Roast Pork Apple Sauce, Fried or Baked Apples. U ^J roc? '^ 53 n K^,^^J MEMORANDA 9^.S(^~> ^ SI i^^'^^ as^^^^^^^-'^-'^ 54 tf\?^(^ ^f m GENERAL RULES FOR COOKING MEAT For boiling, plunge meat into boiling water and let it boil 8 or 10 minutes in order to quickly cook the outside, so that the juice inside will not escape; then set back on the stove, where there is sufficient heat to keep the water just below the boiling point and cook until meat is tender. Meat cooked in this way will be tender and juicy, whereas if rapidly boiled it will be tough, dry and flavorless. In boiling corned beef or any very salty meat, where it is necessary to draw out some of the salt, the meat should be put into cold, instead of boiling water, and should have the same long, slow cooking as fresh meat. For broths and beef tea, where the object is to draw out the juices, the meat should be cut in small pieces, put in cold water and cooked below the boiling point. For stews, the meat and bones should be cut small, covered with boiling water and cooked very slowly. For broiling, bright red coals are necessary to produce an intense hea^ to quickly cook the outside of the meat, thus preventing escape of juices. The broiler holding the meat should be frequently turned. A properly broiled' piece of meat is browned on the outside; the inside should be red and juicy. Pan' broiling is a good method for cooking ..steaks and .chops, when a bed of coals for broiling is not available. The frying pan in which the meat is to be broiled must be very hot when the meat is put in and the meat must be frequently turned ; the principle is the same as when using a broiler. , '■ T '*^ For roasting, great heat is needed at first to sear the outside of the meat, after which the heat may be reduced. It can be readily seen that the smaller the roast the greater the heat may be. If a very large roast is exposed to an intense heat, the outside will become burned before the heat can reach the inside. The time for cooking meats depends so much upon the size, thickness, amount of surface exposed and quality of meat, that it is impossible to give exact rules. The following table will, however, be a partial guide: ^2 TIME TABLE FOR COOKING MEATS m Beef, rib, rare, per pound Beef, rib, well done, per pound Beef, rib, rolled, rare per pound Beef, top of sirloin, rare, per pound Beef, top of sir oin, well done, per pound. . Beef, top round, rare, per pound Beef, top round, well done, per pound Beef, cross ribs, rare, per pound Beef, cross ribs, well done, per pound Shoulder of mutton, per pound Leg or breast of veal, per pound Pork, spare ribs or loin, per pound W^ 8 to 10 minutes. . 12 to 14 minutes. . 12 minutes. . 12 minutes. . 15 minutes. . 12 minutes. . 15 minutes. . 12 minutes. . 15 minutes. . 18 to 20 minutes. . 30 minutes. . 25 minutes. 55 \^,^^^^,M^^0^^ ^R.^^!i^JSj^iSj MEMORANDA ^ si si ."•T/T^i " A ''.'^^.•^ ^^ 56 i«»?^<5C BROILING Beefsteak, one inch thick Beefsteak, one and a half inch thick Chops . 5 to 7 minutes. . 10 to 15 minutes. . 6 to 8 minutes. OVEN TESTS For baking or roasting large pieces of meat, a moderate oven is required and a longer time ; a moderate oven will turn a piece of white writing paper dark brown in 6 minutes, or the hand can be held inside from 12 to 15 seconds. For baking or roasting a small piece of meat, a quick oven is required and a shorter time; a quick oven will turn a piece of white writing paper dark brown in 4 minutes; the hand can be held inside from 8 to 10 seconds. PARTS OF ANIMALS USED FOR FOOD The following diagrams of a steer, calf, sheep and hog, show the positions of the different cuts of beef, veal, mutton and pork as they are sold in the markets and the tables show their various uses. A thorough knowledge of the subject can only be gained by frequnet visits to the market and a careful study of the cuts themselves. The butcher is usually willing to help his customers in such study. 'SH BEEF Beef is the meat of the steer, ox or cow. It is the most nutritious and largely consumed of all meats. The quality of beef depends upon the age of the animal and the manner in which it was fed. Good beef should be firm, of fine grain, bright red in color and well streaked or corded with fat, which should be firm and of a light yellowish color. SKETCH OF STEER 57 Sf^^^^y^iKe: i ^ji|^?^si|^ MEMORANDA '■'ifW-'^i ^i^jfifi ^^^ 55 41 1SS 68 m s r, n n n m 1. Neck. 2. Chuck. 3. Ribs. 4. Shoulder Clod. 5. Fore Shank. 6. Brisket. 7. Cross Ribs. 8. Plate. 9. Naval. 10. Loin 11. Flank. 12. Rump. 13. Round. 14. Second Cut Round 15. Hind Shank. 1. Neck 2. Chuck 3. Ribs 4. Shoulder 5. Fore Shank 6. Brisket 7. Cross Ribs 8. Plate 9. Navel 10. Loin 11. Flank 12. Rump 13. Round 14. Second Cut Round . 15. Hind Shank THE USES OF VARIOUS CUTS . Stews, mince meat. Roasts, steaks, stews, also chuck rib roasts. Rolled roasts or rib roasts. Pot roasts, stews. Soups, stews.* Coming. Steaks, roasts. Coming mostly. Coming mostly. Porterhouse, tenderloin and sirloin steaks. Steaks, stews, also stuffed or rolled and roasted. Steaks, hamburger steak, pot roasts, stews. Steaks, hamburger steak, pot roasts, stews. . . . .Steaks, beef tea, stews. . . . .Soups, stews. Tongue . . . Heart Liver... Kidneys . . True... . Tail Suet OTHER PARTS OF BEEF USED FOR FOOD ARE: -. Smoked, or fresh boiled, corned, or pickled. Stuffed and baked. Fried or broiled. Stewed. .... Boiled or fried. Soup. Chopped for mince meat, fried out for drippings. 'Sfe Hi 9J- 59 Wj)^j^f^J^syf^M^j^~^ MEMORANDA ^ '-sTir'sfir^^af^^rs'as 60 'Sf^^^i^v^ ^ ^ ^ a^^_ flW^^ (!>Oak.s^fa^ KjB.tfC? fat in pan, then put in upper oven with medium heat. One hour will cook the d| meat about medium. aj Then put 1 rounding tablespoon flour in pan (if there is too much fat, pour off a> part and use it for drippings) ; about | cup of fat in pan is enough ; let flour and ^ fat brown, then add J teaspoon salt and about 1 cup water and boil 1 or 2 minutes ; ^ serve roast and gravy hot. Roast prepared in this manner sliced cold and served aS with fried onions is very good. ^ ROUND STEAK WITH OYSTERS Dredge a round steak (cut ^ inch thick), with flour and a little salt. Then mix 1 cup oysters with | cup of cracker crumbs, 1 rounding teaspoon butter, melted, 1 teaspoon salt and 1 beaten egg. Spread this on round steak, roll and, tie or sew, place in pan, dot steak with butter and bacon or ham fat drippings, add | cup water and bake slowly for 2 hours, turning and basting occasionally. A filling made of sausage meat, mixed with J teaspoon salt and 1 beaten egg, may be sub- stituted for the oyster filling. STEW MEAT— Horseradish Gravy Boil 1 or 2 pounds of brisk or short ribs until tender. Blend 1 rounding tablespoon butter and 1 teaspoon flour in a pan, add J teaspoon of salt and 1 cup broth that meat was cooked in (balance of broth can be saved for soup stock), 2 tablespoons grated horseradish and 1 flat tablespoon sugar. Boil a few minutes and serve with meat. Meat from which soup has been made may be used as above. 9J- ^^^^^J r^ 69 ,?a S^.^^J^. MEMORANDA '^^-'^-^^-^^-'^^-^^^^^ 'sr^s*^w%« si ^ ^ ^ 70 ^/f ifl»?^^^^^'5^ MEAT BALLS WITH PAPRIKA TOMATO SAUCE Chop and mix | cup of beef and 5 cup pork, add 3 heaping tablespoons cold boiled rice, 1 teaspoon onion juice, 5 teaspoon salt, J teaspoon red pepper, 2 tablespoons fine bread crumbs and 1 beaten egg. Mix well with a fork and make into balls or fill sweet green peppers from which all seeds have been removed. This will fill about 9 peppers. For tomato sauce, take 5 can tomatoes and boil 5 minutes, then add | teaspoon paprika, | teaspoon onion juice, 1 teaspoon butter, | tea- spoon salt and 1 teaspoon sugar. Boil the meat balls or peppers, filled with meat, in this tomato sauce for about | of an hour over a slow fire. When done, remove and thicken tomato sauce with 1 teaspoon fiour moistened with a little water, then pour sauce around meat and serve. ^- FLANK STEAK WITH CHILI SAUCE an Beat 1 small fiank steak with edge' of meat pounder, then dredge with flour and a) fry brown in butter and a little suet. When done, spread chili sauce thickly over \k [f the top and let simmer for J hour. ^ GERMAN SOUR ROAST— Sauer Braten Interlard 3 pounds of shoulder or sirloin of beef with strips of ham or bacon fat. If one has no larding needle, use a very sharp and pointed little paring knife, cut down through the meat, enlarge the opening with the little finger and then slip in the strip of fat. Heat § cup of vinegar and J cup of water, pour over meat, having first rubbed the meat with salt, then add' 3 or 4 cloves, 5 teaspoon whole peppers, 4 allspice, 2 bay leaves and 1 onion cut in quarters. Let the meat stay in this pickle from 1 to 3 days. Heat 1 teaspoon butter and 1 tablespoon ham or bacon fat in a pot, take the meat out of the vinegar, dredge with fiour and place in the pot. When well browned, add half of the vinegar in which the meat was pickled, cover tightly and let it cook slowly 2 hours, gradually adding the rest of the vinegar as the other cooks away. A few carrots and a tomato added last, and then the whole strained and thickened with fiour moistened with water, make a delicious gravy. m POT ROAST Sprinkle with salt, 3-pound piece from rump, shoulder or bottom round of beef, dredge with flour, brown both sides in hot butter and bacon drippings in the pan and add 1 sliced onion. When brown, add 1 cup boiling water, cover closely and let simmer for 2 or 3 hours, until meat is tender. Add a little flour moistened with water to the gravy to thicken it. ^ 71 '^ s»^. ^; m n HUNGARIAN GOULASH Fry 2 ounces of pork until brown, cut 2 pounds top round of beef into 2-inch pieces, sprinkle with flour and cook together slowly for about 35 minutes in pot, stirring occasionally. Cover with water and let simmer about 2 hours, season with salt and pepper or paprika ; then have the following sauce ready and add to meat in pot ; let simmer together for 5 minutes before serving. Cook 2 cups of tomatoes, 1 stalk celery, 1 onion, 2 bay leaves, 6 whole cloves, 6 black peppers and 1 blade mace for 20 minutes, run through sieve and add a little of the meat broth to it, also potatoes, carrots and green peppers cut in strips and cooked until tender. Thicken with 2 tablespoons flour moistened with water to each cup liquid and season \vith salt and paprika. Noodles or macaroni are served with this in place of potatoes. FILLET OF BEEF Procure a piece of fillet of beef weighing about 1 or 2 pounds, trim off part of the fat, so as to round the fillet, which cut into slices the thickness of your finger, beat them lightly with a pounder and cut at intervals the skin which covers the top of the fillet to prevent them curling up while broiling. Place them in a broiler over a sharp fire, turn three or four times, season with salt, pepper and melted butter. About 6 or 7 minutes will be sufficient to cook them. MINCED BEEF Boil a pound and a half of lean beef, then cut into small dice, which put upon the plate ; in a stew pan put 1 rounding teaspoon of finely chopped onions, with 1 round- ing tablespoon butter and stir over the fire until the onions become slightly browned, then stir in | tablespoon of flour, with which mix by degrees 1 cup of broth (or water) and 1 teaspoon of vinegar; let it boil 5 minutes, stirring it the whole time, then drop in the diced meat. Season rather highly with pepper and salt, and when hot pour it into a deep dish and serve with tippets of toasted bread or poached eggs on it. IRISH STEW Cut 2 pounds of short ribs into 3-inch lengths, put into enough boiling water to cover. Let simmer until tender, about 1| hours, then cut 3 medium sized pota oes into quarters, 1 onion and 2 tomatoes (or 2 tablespoons catsup), reason with 1 teaspoon salt and J teaspoon pepper. Boil until all is tender, then thicken with flour moistened with water. m m u liT ^-^i?^- 73 y^J^j^J'iJ^.^^j ^^.Mj^.S^^M^Si^^J^^.J^-' MEMORAJMDA ^ "■^^s^^^ :^^^^> 74 ^, ?^' BEEF OR CALF TONGUE Soak a fresh beef tongue or 2 calf tongues in cold water over night, to which a little salt has been added. Next morning cover with fresh cold water and boil, adding 1 teaspoon salt, 4 cloves, 6 whole black peppers, 2 bay leaves and | onion. When tender, lift the tongue out of the liquid (saving tTie liquid) , let cold water run over the tongue and pull off the skin and yellow fat at the base; start at the tip and cut in slices. Make sauce of 2 heaping tablespoons flour in a skillet tossed over a flame until brown; then add 1 tablespoon butter, | teaspoon salt_and the strained liquid the tongue was boiled in (about 1 quart). Let this boil, then add J cup raisins, 3 slices of lemon, ^ cup syrup or molasses, | cup vinegar and a dash of red pepper. Then lay in the slices of tongue, simmer 15 to 30 minutes and serve. n m VEAL STEW Wash 2 or 3 pounds of neck, breast or shoulder, put into a large pot with teaspoon of butter. Keep turning the meat until all sides are steamed but not browned, then dust with 1 tablespoon of flour and 1 teaspoon of salt. Pour on enough boiling water to almost cover and let cook for about | hour. Then add 1 cup of tomatoes, I cup of cooked rice or spaghetti, 4 or 5 gumbo cut fine and i onion. Let this boil until tender, about f hour, then add 1 teaspoon sugar and thicken with flour moistened with water. VEAL LOAF Grind If pounds veal and 5 pound of pork fine, add 4 crackers rolled fine, 3 table- spoons cream, 1 tablespoon lemon juice, 1 tablespoon salt, ^ teaspoon pepper, a few drops of onion juice and 1 egg beaten light. Mix well with fork, mold into loaf and put in bread pan. Lay strips of ham or bacon fat on top, dot with butter and sprinkle with few fine cracker crumbs. After it starts to bake, add | cup of water, if there in not enough fat to baste. Bake 1 to 1| hours. Baste often; it makes meat juicier. VEAL HEART Wash heart, dry thoroughly and remove all fibers inside. Fill with dressing made of I cup bread soaked in water and wrung dry, 5 onion fired in a little butter and bacon drippings, season with salt, pepper and a little nutmeg. Sew up opening, dredge with flour and salt, brown all sides in butter and bacon drippings, cover with water when brown and let simmer for 2 hours. Thicken gravy with flour, mixed with a little water. If bacon flavor is liked, the heart may be larded with ham or bacon fat just before filling; this keeps it juicier. P "m -afe 76 g.^^^? ^JO^M^^jt>.P^ MEMORANDA ^ ''^^^W. «f^*r^«'^^oft. ^^Mt^^j^j^'^ ^ § ^ B MEMORANDA « ^ i 5^ 'i^^Sf^.'^^^^^^.^j -^m^^ ^^ i^Va.'^V ROAST PORK SHOULDER If too large, have butcher cut in half or trim off lower shank and cut off pieces of upper shoulder; use same for boiling with kraut or vegetables. Use the fleshy part for roasting. Wash and clean thoroughly, sprinkle with salt, put in pan with 1 cup of water and roast very slowly for 3 or 3| hours. As water boils away, | cup more may be added, but after that enough fat will drip; baste with this and brown the meat. To make gravy, add 1 tablespoon flour to | cup of the fat, let it brown, then add 1 cup of water. Sweet potatoes or parsnips may be roasted with the meat, by putting in the pan 1 hour before meat is done; apples also may be roasted in same pan. jj^ Apple sauce or baked or roasted apples should be served with roast pork. ROAST SPARE RIBS Put 1 small spare rib in roasting pan with | cup water, season with salt and pepper and roast brown. Baste occasionally. SPARE RIBS AND KRAUT Crack the ribs in the middle and cut in pieces 1 small spare rib, put in pot with 2 poun'ds kraut, with enough water to cover and boil about 1 hour. FILLED SPARE RIBS Wash and salt 2 or 3 pounds of spare ribs, have two pieces but do not let butcher crack them. Lay the flat piece in pan and cover with apple and raisin filling, placing the other piece over. Bake slowly in moderate oven 2 hours, starting with 1 cup of water, adding | more and after that the fat from ribs will be enough to baste with. Make gravy as for pork shoulder. Filling: Cut 2 apples fine, J cup of bread soaked and wrung dry, | cup of raisins washed, 2 tablespoons sugar and 1 teaspoon salt. Mix well with fork. PORK TENDERLOIN A LA QUAIL Cut 2 pork tenderloins in round pieces | inch thick. Make stuffing of 1 cup of yc bread soaked and wrung dry, j onion cut fine and fried in 1 tablespoon butter, ^ 1 teaspoon salt, j teaspoon pepper and if wanted extra good, 1 beaten egg. Lay by spoonsful on one round of tenderloin that has been dusted with salt and flour and place another piece on top. Fasten edges with toothpicks or sew and fry brown on both sides in 1 tablespoon butter and 1 tablespoon lard, then let simmer for J hour on slow fire, keeping tightly covered to keep in steam. \\ Make gravy by browning 1 tablespoon flour in the fat left after frying and add ^jl 1 cup water. These taste like quail. BOILED HAM Soak a ham in cold water all night, then put in pot with enough fresh cold water to cover and boil 15 minutes for each pound. When done leave in the water in which it was boiled until cold; this will make it juicy. Boiled ham should be sliced very thin when served. m Hi ^ K^^^iv:^i?»s SA ^ LS y.^j^.^J^^J'.^u .2^ r^Mr>Mf^.Mf^Mt^J^.S^M(^J>(^ MEMORANDA yjtj^j^^ ^1 Si s^r" ^— ^^. 84 St BOILED HAM— Caramel Flavor Prepare and boil same as above. When nearly cold, take from the water in which it has been boiled, strip off the skin and rub brown sugar over the entire ham ; then place in pan and heat in the oven for 10 or 15 minutes. BAKED HAM Soak a ham in cold water all night. Make a stiff dough of flour and water, roll jj I inch thick, with this completely envelope the ham. Place in pan, add 1 quart ^ water and bake in moderate oven 15 minutes for each pound. Baste often, adding ^ more water when necessary. When done, let remain in dough until cool. n n n n n n m WHAT TO DO WITH MEAT SAVINGS If Porterhouse Steaks are too large, cut off the tougher part or small end and grind for hamburger or meat loaf, adding a little ground pork. a Fat May Be Trimmed from beef and rendered, also the fat drippings if too much to use for gravy must be poured off. Put all the beef fat in a small jar a and keep handy for use. It is better than butter in many cases and saves many ^ a pound of more expensive fat. ft Fat from Frying Bacon or fat pork should be saved in a small jar. If Ice is Kept or in winter when it is cold, one can buy a shoulder of veal for a small family, using the ends of shoulder for stew and the meaty part for roasting and slicing cold. Ham Ends may be bought reasonably; by carefully trimming rind and smoked part off and removing the string they can be used to boil with kraut, cabbage, greens and other vegetables. Bacon Rinds if carefully scrubbed and cleaned are good for seasoning and flavoring many vegetables; especially good to cook with navy beans, either for soup or baked beans. Trimmings of Fat and meat from pork are good to cook with cabbage, parsnips, butter beans, oyster plants, turnips, etc. Trimmings and Bones from lamb or mutton are good to cook with carrots or ^^ ^ turnips. ^. Any pieces of meat too raw to be palatable may be put through the meat grinder ^ and used for meat loaf or croquettes. Butt of Sirloin may be separated along sinews, the sinews trimmed off and f^ center piece of meat cut into steaks, using the outer portions for stew or hamburger. svji(v.-!a^; '"^^W^"' 86 ^ ■Si' \^.^^^,^^0^..^^.^i^.^^^,^^^,^^^. MEMORANDA Ki(B.^C^i(R.^IB.^C^C^lJ/B,^ i'ST^CJ^'a^^s^^s^ w ^ ^1 ^s!^.2:^2!^s!^2:^yis' 86 ■sCa.a*? Breast of Veal if too large may be cut in half, one-half filled with bread or oyster filling and the other stewed with tomatoes and rice or dumplings. Tenderloin of Beef may be used to best advantage in a small family, by using the small end, cut for steaks, the center for broiling and served with fried bacon and the tougher thick end, lardoned and used for sour roast or cooked in a casserole. Veal Can Be Warmed Over by slicing cold roast thin, pouring over it any gravy that may be left and covering the top with a biscuit dough; bake until dough is done. n n n n Left-over Meats May Be Used for mincing and serving on toast, scalloped meats, meat balls, croquettes, hash or meat pies. '^ '^^ In moulding meat balls, croquettes, etc., wet hands with water frequently ^ and the mixture will not stick to hands. fX Cracker Crumbs for frying do not brown as nicely as half cracker and half ^ roasted bread crumbs. ^ MEAT CAKES— Fricadelle ,_ Mix well together 2 tablespoons cracker or bread crumbs, 1 tablespoon melted ^Jt butter, 1 beaten egg, add 1 cup chopped cooked meat, then 1 small onion chopped ^^ fine, I teaspoon celery salt and season with salt and pepper to taste. Make into small flat cakes and fry in butter or drippings. BAKED HASH Mix together 1 cup of cold meat, cut fine, 1 cup potatoes cut fine and 1 cup stock -r^ (soup broth) or any left-over gravy. Melt 1 tablespoon butter in a frying pan, ^ add the mixture, stir well, turn into a greased baking dish, bake thirty minutes in a ^«j quick oven. ^^* HASH Boil 1 cup raw potatoes cut fine, until tender, in a cup of water, then add 1 cup of any cold meat cut in small pieces and any gravy that may have been left over, J onion cut fine, 1 teaspoon salt, J teaspoon pepper, 1 teaspoon catsup and 1 tea- spoon table sauce. Boil all 15 minutes, then thicken with flour moistened with water. SAUSAGE MEAT Grind 2 pounds fresh pork trimmings very fine, season with salt, pepper and either sage or a little garlic. Add | cup of water, mix well with fork and form into flat cakes. Fry well done in a little butter. 87 ^/R.^iaB.^'^.^'S^.^aB.^^/R.^Oe-i 6k<^«^r^ MEMORANDA :^^^. ? i 1>1 §1 ^S!^.li 88 ESCALLOPED MEATS Put in baking dish layers of any cold cooked meat, sliced or diced (stew first unless very tender), moisten with gravy or sauce, and alternate with cold rice, macaroni, oysters or the stuffing of meat. Cover with buttered cracker crumbs and bake 20 minutes. SUITABLE COMBINATIONS FOR ESCALLOPED MEATS n Veal . . . Veal . . . Lamb . . . Mutton Mutton Beef . . . Beef . . . Beef . . . Broiled Liver Stuffing, rice or spaghetti, tomato sauce. Ham, horseradish and brown gravy. Diced raw potatoes, turnips and tomato sauce. Macaroni, oysters and white or tomato sauce. Rice, onions and curry or tomato sauce. Onions, potatoes, celery and brown sauce or gravy. Mushrooms, spaghetti, parsley, lemon juice and brown gravy. Sausage meat, potatoes and brown gravy. Bacon, oysters, lemon juice and brown or tomato sauce. Calf's Liver Onions, macaroni and apple sauce. Boiled Ham Mustard, sUced hard boiled eggs, rice and white sauce. Chicken Rice, oysters or celery and white sauce. Turkey Stuffing, celery and giblet gravy. Duck Minced olives, quartered apples, macaroni and brown gravy or currant jelly. Duck Peas, toasted bread and white sauce. Fish Stuffing and egg or hollandise sauce. Fish Diced potatoes, parsley, pickles and tomato sauce. ^^ 9J. ^ m n ev^ie; S9 ^ MEMORANDA ^w^^^^^^^^^^gs^li^^ ^.^J^jb^ si % 90 Under the head of poultry, which is considered to be the best and most delicate of CC all articles of food provided for man's use, are included chickens, turkeys, geese, ducks, guinea fowls, etc. ^ Birds with light colored plumage pick easier and cleaner than dark ones. Capons ^g2 are larger and much more tender than the ordinary chicken. j^'^^ A good fresh bird shows a well-rounded form, neat, compact legs, skin that is a 30 clear yellow in color and free from blotches and pin feathers. The flesh should ^ be neither flabby nor soft and limber ; if the head is still attached to the body the ^ eyes should be bright and full. ^ The best way to test the age of a chicken is to press the end of the breast bone k| farthest from the head, between the thumb and finger; if it is a young fowl it will nn bend easily. The feet of young birds are soft and smooth. If the skin under the ^ wing of a dressed duck or goose breaks easily it is a good indication that same is 5J young. a) All poultry is better when killed the day before it is to be used; it should be thoroughly cleaned and kept in a cool place until time for cooking. When killing poultry either cut the throat or chop off the head and hold or hang with neck down until done struggling ; they bleed more freely. When done struggling and while still warm pick the feathers ; they can be picked dry or scalded and picked; be careful to draw all the pin feathers, then singe the bird by passing it through the blaze of a piece of lighted paper. After the bird has been thoroughly cleaned outside, make an incision at the rear of the end of the breast bone and remove the entrails ; be careful not to break the gall-sack, which is attached to the liver, as the least particle of gall will spoil the taste of the bird; then remove the craw, cutting the outside skin just below the neck. Cut the gizzard open and take out the inner skin, clean the heart and liver and put them all in cold water with a little salt. Cut out the oil bag on top near the point of the tail, then with a clean rag wash the bird in two or three waters until the water ceases to look bloody, using a little salt in the last water,, as it cleanes better. When thoroughly clean, tie string around neck, hang up and let drain out. 9J- 91 S^^.^^^.^^^.^t^^^^ .^^P!.^j|Ps J MEMORANDA i 15 ^^1 I'^J^SifA si n When filling poultry, fill the craw first and sew shut to keep the stuffing in. Always pack the stuffing, but never fill the bird completely full, as the stuffing will swell and become soggy. Take out all stitches before sending poultry to the table. OVEN TESTS For baking or roasting a large fowl a moderate oven is required and a longer time; a moderate oven will turn a piece of white writing paper dark brown in 6 minutes or the hand can be held inside from 12 to 15 seconds. For small fowl a quick oven is required and a shorter time; a quick oven will turn a white piece of writing paper dark brown in 4 minutes ; the hand can be held inside from 8 to 10 seconds. STUFFINGS PLAIN STUFFING Place 2 cups of stale gread or crumbs in a bowl, moisten with water enough to dampen well (but not enough to make the bread pasty) and cover to retain moisture. Fry a small chopped onion (do not brown) in 2 tablespoons of butter and bacon drippings, mix well with the damp bread crumbs and 1 beaten egg ; season with salt and pepper. This stuffing is excellent for all roast poultry, wild fowl, game or breast of veal. CELERY STUFFING Same as plain stuffing, adding 1 cup chopped celery. APPLE AND RAISIN STUFFING Place 1 cup stale bread in a bowl and dampen (do not get too wet), add 2 cups finely cut apples, 3 tablespoons sugar, 1 teaspoon salt and 1 cup washed raisins; mix thoroughly. This stuffing is preferred by some, especially for tame goose, duck and young pig, as the fruit neutralizes the excess animal fat. OYSTER STUFFING 93 u m rag ")2gK ^ ^ ^ ^^^' MEMORANDA f^J^,S(J^M0i^ ^ ^ 5^^^"^^^ '"sT^iir^a^^iafa^qrjS 94 ^/^ 5^2 r^f m ^J JELLIED CRANBERRY SAUCE (in mould) Put 1 quart (1 pound) cranberries with J cup water (no more) in pot, cook until berries burst; then rub through a strainer, add 2 cups sugar and put back in pot to simmer for 10 or 15 minutes. Then pour into cups or moulds which have been dipped in cold water and set in cool place to jell, when it can be turned out and sliced. ROAST CHICKEN Clean and fill with the kind of stuffing desired, sew shut, tie wings and legs close to body, rub with salt and flour and place in roasting pan, dot with butter and 1 or 2 shces ham or bacon fat, add about 1 cup water; roast about IJ to 2 hours until tender, basting frequently, turning chicken on all sides to brown. Chicken should be cooked thoroughly. Stew the heart, liver and gizzard with a small onion, chop them and mix with drippings, thicken with browned flour, season with salt and pepper. The heart, liver and gizzard may be used for filling as follows: Chop gizzard, heart, liver and | onion very fine, fry slowly for 5 minutes in 1 tablespoon each butter and bacon drippings, add pepper and a little nutmeg; mix well with plain bread stuffing. LEFT-OVER ROAST CHICKEN If not enough gravy is left, make more as follows: Brown 2 heaping tablespoons flour in a skillet, add 1 tablespoon butter and 2 cups of water, rub smooth, then add small chopped onion and season with salt and pepper, mix well and let simmer jj^«j about 10 minutes. ^^' Cut chicken in pieces and put with left-over stuffing in a roasting pan, pour ^-' over it the gravy and heat all thoroughly in the oven. FRIED CHICKEN Clean and cut up young chicken, wash in salt water and drain, sprinkle with salt; roll in flour, then fry brown in hot pan, using f cup lard and butter in equal parts; when brown season with pepper, add ^ cup water, cover tightly and let simmer 5 minutes, then take out and add 1 tablespoon browned flour to grease in pan and stir in about 1§ cups of water, boil it up and pour over the chicken. FRIED CHICKEN— German Style Clean and cut up chicken and lay in cold water, with a little salt, for about 1 hour to draw out blood, then drain. Place pieces in roasting pan with | cup butter and lard equal parts, place pan in the oven, turn pieces several times until each piece is nicely browned. Brown 2 rounding tablespoons flour in a skillet, add 1 tablespoon butter and 2 cups water, rub smooth, then add small chopped onion and season with salt and pepper. Wlien well mixed, pour over browned chicken in roasting pan, return to oven and stew tender ; baste piece of chicken occasionally with gravy to prevent scorching. Even old chicken prepared in this way and stewed a little longer will become tender. 95 1^ <^,^^J^Jt^ MEMORANDA ^J|^! fe^^> LS LS « ^ S.^ ^ ^ ^f^"^ 96 Z'i^^^if^ STEWED CHICKEN Cut a chicken in pieces, put in pot with enough water to cover, boil slowly | hour, add 2 cups potatoes cut in quarters, season with salt and pepper, 3 bay leaves and 6 whole allspice; when chicken is tender, thicken with 1 heaping tablespoon flour ff^. moistened with water and boil 5 minutes. CHICKEN POT PIE Line a small dish with rich biscuit dough, leaving a round piece about j inch thick large enough to vover the top, cutting several small slits in it. After lining the dish, dust dough with flour, it will not so easily become soggy. Cut chicken into pieces, also cut in small pieces about one pound of pork. Lay the meat crosswise so that the pork and chicken alternate. Sprinkle with salt, dust with 1 tablespoon flour and cover with dough. Put in hot oven so dough bakes for about 10 minutes, then add 1 cup of water through slits in top of crust ; use a small funnel for this. Bake in hot oven § hour, then 2 hours longer in very moderate oven. About | hour before pie is done, add | cup of milk. CHICKEN AND DUMPLINGS Cut chicken in pieces, sprinkle with salt and put in pan with 1 tablespoon butter ; toss until all parts are steamed and slightly browned, then sprinkle with 1 tablespoon flour and pour on enough hot water to almost cover. Cover pot tightly and boil slowly until chicken is tender; when tender remove chicken to platter and add 1 cup of milk to the broth, in which drop the dumplings by spoonfuls, keep pan or pot closely covered to keep in steam and boil for 10 minutes. Dumplings : Sift together 1 cup of flour, 1 teaspoon baking powder and 1 tea- spoon salt; mix with this 1 tablespoon butter, then add j cup of cold milk and beat a few minutes with fork. CHICKEN FRICASSEE Cut up chicken and lay it in cold water until the blood is extracted. Into a hot pan put 1 rounding tablespoon butter and one onion chopped fine and let it get soft, but not brown; when soft, add the chicken, season with white pepper and salt, add 1 tablespoon flour and a little finely chopped parsley, cover and cook slowly for 15 minutes, then add 2 cups beef broth, cover and cook slowly until done. When ready to serve lay the chicken on a hot dish, stir into the gravy the well beaten yolk of 1 egg and pour immediately over the chicken; serve hot. BROILED CHICKEN Split a spring chicken through the back, pound flat and put in the broiler; broil over hot coals, turning and basting often with butter, season with pepper and salt. Stew the heart, liver and gizzard, season with chopped celery or celery salt, add 2 tablespoons butter or drippings from chicken, thicken with 1 tablespoon flour moistened with a little water. m ^ ^^ ^^?^' 1%^-M^-. MEMORANDA Ki» -^^ .^^.Si^.M/^^ ^ ^ "ifW^^^^ ^ ^ s I ^ ^ ^ ^ ^ I ^ I s ^ 88 l^x Mi s n CHICKEN CROQUETTES. Grind 1^ cups of the meat of cold cooked chicken and add | cup ground cooked pork. Make a thick paste by blending 2 tablespoons flour and 1 rounding table- spoon butter until smooth, add J cup milk and boil, then add chicken and pork. Work this mixture for 5 minutes over a low fire with a spoon, seasoning with | small finely chopped onion, |, teaspoon salt and | teaspoon red pepper. Allow to cool, then shape and dip in beaten egg and fine bread crumbs, then again in egg and fry in about | cup hot lard tmtil a light brown color. ROAST DUCK— Tame Clean and fill with the kind of stuffing desired, sew shut, tie wings and legs close to body; rub with salt and cornstarch and place in roasting pan with 1 cup water to baste, roast 1^ to 2 hours until tender, baste frequently, turning duck to brown on all sides. Stew the heart, liver and gizzard with a small onion, chop and mix with the drippings, thicken with browned flour, season with salt and pepper. LEFT-OVER ROAST DUCK [? ,^2 J^^i^^,^^.^?.^£.^R ^^?iR J5yB,^5R J5&R,^LJB.#&»,^» .Mi^J^~^-* MEMORANDA ^ S 15 S 106 "*^"«^ H ^ IS 15 LS S% Sfc, ^^ Vegetables containing mostly protein and sugar with some starch, such as green peas and asparagus, require cooking on account of the starch, but to retain the sugar and other compounds the cooking should be done without violent boil- ing and with a small measure of water, since the water should form part of the finished dish. The same is true of spinach, mustard greens, etc. Vegetables with the starch in cellulose, such as parsnips, oyster plant, carrots and turnips, contain but little starch other than that found in their cellulose structure; this fiber, like animal fiber, is hardened by heat, and cooking should not be carried on at a temperature higher than the boiling point of water; this is \> accomplished by gentle boiling in an uncovered pot. The cooking should be (JK prolonged until the fiber is tender, but not longer. (^ — u Vegetables with much free starch, like potatoes, also breakfast cereals, rice, ^ macaroni, noodles* and other pastes used as vegetables, should be cooked at a ^ uniform temperature. To cook to perfection, keep the water just at the boiling ^ point and the pot uncovered until done. ^ When to Use a Large Quantity of Water Some varieties of onions strongly flavored and all members of the cabbage family require a large quantity of water when cooking ; it insures a more delicate flavor. When to Use Salt or Soda Hard water has a tendency to harden cellulose or woody fiber and thus keep sweet juices or other valuable compounds within the articles cooked; soft water acts in the opposite way. Salt added to water makes it hard, raises the boiling point and intensifies the color of green vegetables. Soda softens water and causes green vegetables to assume a faded look. As the appearance of food has much to do with our taste or distaste, certainly then, for aesthetic reasons, the use of salt in the cooking of green vegetables would be advisable; again, as green vegetables contain little woody tissue, but often sugar that we wish to retain, they should be cooked in salt water. Generally salt should be added to the water in which all vegetables, except those containing much cellulose, are to be cooked. Potatoes and onions never taste just right unless the water in which they have been cooked was salted. A teaspoon of salt to each quart of water will be found about right. Soft water if called for when the cellulose structure of dried peas, beans, etc., is to be made tender. If such water be not available, | teaspoon of bicarbonate of soda (baking soda) added to each quart of water in which the vegetables are to be cooked will soften the water. A! 'ae K^s'^*?:? 107 ^ ?^ ^2^l %B.^^.^>^-< MEMORANDA as^ ^'^^^^5 : BUTTERED POTATOES Use very small new potatoes or scoop balls out of old potatoes, boil and drain. For 2 cups of potatoes use 1 rounding tablespoon butter, 1 teaspoon salt, dust with cayenne pepper, toss the potatoes in this over a hot flame until the butter has been absorbed and the potatoes look brown. This is good to serve with fish or cold meats. O'REILLY POTATOES Have ready 2 cups of cold cooked potatoes chopped to the size of small beans, 1 cup of canned tomatoes boiled to a thick pulp, 1 green pepper free from seeds and minced fine, 5 small onion minced, 2 tablespoons drippings or butter. Heat the fat in a skillet and cook the onion and pepper until soft, then add the potatoes and tomatoes, salt to taste and add more pepper if needed; cook until dry and serve with fish or cold meat. POTATO CROQUETTES Season 2 cups of cooked mashed potatoes more highly than usual, with a little onion juice and chopped parsley added. Shape into balls, dip balls into beaten egg, then roll in bread crumbs and brown in deep hot fat. When served with fish, sprinkle a little grated cheese over them as soon as removed from the hot fat. n n GERMAN POTATO SALAD Peel and slice 1 quart potatoes which have been cooked. While still warm, sprinkle with salt and pour over them f cup of hot water, add 1 tablespoon of celery seed and I small onion cut very fine. Then pour over the following dressing: Try out fat bacon, enough to make ^ cup of drippings, remove the brown cracklings and to he fat add 1 tab'.e poon of fiour, | teaspoon of salt, J teaspoon pepper and 1 tablespoon sugar; heat until it bubbles (but do not let it brown), then add ^ cup vinegar and | cup of water. Let this come to a boil and pour while hot over the potatoes. More vinegar can be added if salad is not sour enough. Let the potatoes stand in this dressing at least an hour. Do not put in ice box ; it is better served a little warm. MAYONNAISE POTATO SALAD Peel cooked potatoes and slice or dice them. To each quart of potatoes while still warm, add 1 teaspoon onion juice, 1 tablespoon bacon drippings, 2 hard boiled eggs and 1 cup celery cut fine and pour over the following mustard mayonnaise dressing: Beat 2 eggs until foamy, add 1 tablespoon flour, 1 teaspoon of prepared mustard, | teaspoon of salt, 1 tablespoon sugar and a pinch of red pepper, beat until well mixed. Boil 1 cup milk, then add milk very slowly to eggs, etc., beating all the time. Return all to fire in pot milk was boiled in. Heat f cup of vinegar, I cup of water and 1 teaspoon butter and add to other mixture. Beat constantly with egg beater until it comes to a boil, then cool. If not sour enough, add a few drops of lemon juice and beat. This also helps to make it smooth if it looks a little curdled. Always use only the freshest of milk. m 113 114 f^^a^ ^ ^l^l505 n POTATOES SCALLOPED WITH EGGS Slice and mix together 2 cups of cold boiled potatoes and 3 hard boiled eggs. Pre- pare 1| cups thin white sauce made as for au gratin potatoes. Arrange in a buttered baking dish, season each layer with the sauce, cover the top with buttered bread crumbs and grated cheese. Bake 10 minutes in a hot oven. GERMAN POTATO DUMPLINGS Grate or put through a fruit press enough cold cooked potatoes to make 2 cups. Fry 1 cup tiny cubes of stale bread in hot butter until light brown, then mix them with the potatoes; season with ^ teaspoon salt, J teaspoon pepper and J teaspoon ground nutmeg, add the beaten yolk of 2 eggs, 1 cup flour, and lastly, the beaten white of the egg. Mix well with a fork, shape into small balls and boil in salted water in a tightly covered pot about 20 to 25 minutes ; then lift with skimmer into a dish and pour over them melted butter in which J minced onion has been cooked. These are delicious with sour roast beef. SOUTHERN SWEET POTATOES Cut cold cooked sweet potatoes in thick slices, lay in deeply buttered baking dish, f^ dust with salt and pepper, sprinkle with sugar and dot with butter; pour over enough milk to nearly cover them and bake in a moderate oven for 1 hour. GLAZED SWEET POTATOES Peel and wash 6 or 7 sweet potatoes and let them remain in water 1 hour. In a pot heat 1 rounding tablespoon lard and 1 teaspoon butter and when hot drop in the sweet potatoes. Toss them about with a fork until all have touched the fat and look cloudy, then sprinkle with salt and pour enough water to half cover them. Put on a tight lid and boil for f hour; remove the lid and let all the water boil off. Then add J cup of sugar and as sweet potatoes brown turn them so as to brown on all sides. When all are brown and glassy looking, place them in a dish. and to the sugar and grease in the pot add J cup of water; let this boil up good and pour over the potatoes. r^ DRY NAVY BEANS u Soak 1 cup beans over night in plenty water. In the morning put them on to IfM^ cook in fresh water and boil very slowly for IJ hours with a piece of ham or bacon; --' ^ season with pepper and salt. ?f BOILED BEANS AND TOMATO SAUCE Soak and cook 1 cup dry navy beans as above, but use less water and boil nearly dry. Make sauce as follows: Cook 1 cup canned or raw tomatoes with a pinch of soda and rub through strainer, then add 1 teaspoon butter, | teaspoon chili powder and J finely chopped onion, thicken with 1 tablespoon flour moistened with water. Mix the sauce with the beans and boil together slowly for 15 minutes. 116 r^^. ^^^.^^J^i^J^^ M^^.^ m. MEMORANDA ^ 116 ^'^'s^'s'iS S8 BAKED BEANS Soak 1 cup dry navy beans over night in plenty water; boil with piece of ham fat (or bacon rind thoroughly cleaned) and j onion until beans are tender and nearly dry. Remove ham fat or bacon rind and pour beans into a baking dish. Add ^ 4 cup molasses, 1 teaspoon table sauce, 4 tablespoons catsup (or 1 cup of tomatoes) ^ and place a small piece of salt pork or a sausage among beans and bake 3 or 4 hours ^ or longer. ^ These can be baked on baking day or when oven is used for a long time ; other- ^ wise too much fire 's needed just for the beans alone. ^ Put a lid over the beans while baking until nearly done, then remove the lid ^ and brown. KIDNEY BEANS Soak 1 cup of kidney beans in plenty of water over night and boil with a pinch of soda for 5 minutes, then pour off water and put on to boil in fresh water. Cook with them a piece of fat brisket for about 1| hours, then add | can tomatoes or 3 _jS tablespoons catsup, a dash of red pepper, 1 teaspoon celery salt, J onion and 1 ^i^ teaspoon of tablesauce. Boil | hour longer. DRY BUTTERBEANS Soak 1 cup butterbeans over night in plenty of water. In the morning put them on to cook with small piece of pork or ham in water enough to cover well and boil for 1 hour, very slowly. Cut 1 large potato (peeled) into dice, boil with beans until potatoes are soft, add 1 peeled apple cut into very thin slices; let this boil until done, then add 1 tablespoon vinegar and 2 tablespoons sugar. Do not add vinegar if apple is very sour. Add salt, if cooked with fresh pork, but not if cooked with ham, as that is usually salty enough. FRESH BEANS— Green or Wax String the beans and break or cut into small pieces. Boil a piece of bacon or ham for I hour, then add the beans and cook for half an hour longer or tintil beans are tender. Potatoes cut into quarters can aho be added. When done, sprinkle f^ with pepper and thicken with flour. SOUR BEANS Left-over beans (prepared as in foregoing recipe) make a palatable cold dish when mixed with a little bacon drippings, a raw sliced onion and enough vinegar to suit taste. COLD BEAN SALAD Stirring the beans, cook until tender, drain and let cool, add to beans and pour over German salad dressing. Left-over green or wax beans can be used. Cut J onion very fine. n ae 117 fil mfii ligT) lig^ ^y^ ligT) iif%> mgl> iig7> mg~i MEMORANDA ~<) iSfi> , S5 S5 ^^ S 5i^ ^"^^. ^^^'-OS 118 ^. HOT BEAN SALAD String beans, cook until tender and drain. Fry out enough bacon or ham fat to make J cup fat, leave the cracklings, add 1 rounding tablespoon flour, | small onion cut fine, cook until it bubbles, but do not brown, add 3 tablespoons vinegar, I cup water, 3 tablespoons sugar and 1 teaspoon salt. Boil for 15 minutes in ^ this mixture; serve as salad or hot vegetable. CANNED STRING OR WAX BEANS String 1 can beans, put in pot with enough water to cover, season with pepper and salt, add 1 teaspoon butter or drippings and boil about 10 minutes. DRIED GREEN PEAS Soak 1 cup peas over night in plenty water. In the morning put them on to cook in fresh water and boil very slowly for 1| hours, with a piece of ham or bacon; season with pepper and salt. YELLOW SPLIT PEAS Soak 1 cup split peas over night in plenty water, put on with salted water and cook until very soft. Put through a colander and add | cup of water that the peas were cooked in and | cup hot milk. Fry out ^ cup ham or bacon fat with J onion; leave cracklings in; add 1 tea- spoon butter and a dash of red pepper. Pour this over the strained peas, mix all well and serve. Sauer kraut and peas as above are especially good served with boiled or roasted beef. FRESH PEAS Shell peas, cover with cold water and skin. Cook until soft, then add salt, pepper and butter. If liked can be thickened with flour moistened with water. A few carrots cut fine and cooked with peas will improve the flavor. When peas are done they may be drained and milk or broth added, seasoned with salt, pepper and butter. If the pods are boiled first and this liquor, strained off and cooled, is used instead of water to boil the peas in, it will add to the flavor of the peas. Same as above but boiled with milk instead of water, and thickened with flour moistened with water. Kte'"^kV 119 (^f^ CANNED PEAS ^BT Strain 1 can peas, put in pot with enough water to cover, season with pepper and P^' salt, add 1 teaspoon butter and boil about 10 minutes. <^^ t^^ ^ Sfc, e^^i>^ n m STEWED TOMATOES Take off skins by pouring boiling water over them; cut them up, rejecting the hard and unripe portions; stew an hour and then add pepper and salt, a little sugar and butter if desired. Pour over small pieces toasted bread and serve. TURNIPS Peel turnips and cook until tender, then drain and mash them, add milk to moisten, season with butter, salt, pepper and a little sugar. If I'ked, add a little milk when done, or thicken with Hour moistened with milk. Turnips may be cooked with breast, shoulder or neck of lamb; do not use butter when so cooked, there is enough fat in the lamb. BOILED PARSNIPS If young scrape, if old peel; boil in salted water until very tender. Mash and season with buter, pepper and salt, add a little flour and 1 well beaten egg. Mix well and serve or form into small balls and fry in hot lard. FRIED PARSNIPS Peel and boil until tender, cut in thick slices lengthwise. Dredge with flour and fry in hot lard. Salt and pepper to taste, butter well and serve hot. FRIED EGG PLANT Peel 1 egg plant, slice J-inch thick and soak 1 hour in salt water. Make batter of 2 beaten eggs, 1 cup flour and J cup milk. Dip sliced egg plant in this batter and fry slowly in skillet with plenty of butter until brown on both sides. Serve hot. Delicious. OYSTER PLANT ?3f Scrape, cut into slanting pieces, season with salt and pepper, boil until tender, ^ drain, and to the water left after boiling add J cup of milk and 1 tablespoon butter. W Boil for 15 minutes, thicken with flour and milk, pour over oyster plant and serve. ASPARAGUS Peel asparagus, using a sharp knife, starting to peel at the top, gradually peeling thicker as you reach the butt end. Tie in bundles, boil in salted water until tender. Serve with a cream sauce, rich in butter, or serve on toast and pour over them melted butter to which has been added a few drops of lemon juice and 1 tablespoon of the water in which they were boiled. 123 124 ^^^^- «\?^fl« aoa-i^O SPINACH Pick over i peck spinach and throw away all roots, stems and decayed leaves, Wash in several waters, first water salted, put in a kettle with 1 quart hot water, boil for 30 minutes, drain and chop fine. Try out 2 tablespoons bacon or ham fat, blend with it 1 tablespoon fiour, then add 1 cup water, f cup milk, 1 teaspoon salt, I teaspoon pepper and a grating of nutmeg. Put spinach with this and boil 30 minutes. Garnish with little cubes of bread browned in butter, or hard boiled eggs. Spinach may be cooked with piece of pork or ham. Ti! CAULIFLOWER Remove outside leaves and soak head down in salted water for | hour. Boil in salted water until tender, drain and serve with rich cream sauce or butter slightly browned. KALE Pick over I gallon kale and throw away all roots, stems and decayed leaves. Wash in several waters, first water salted, put in kettle with barely enough water to cover kale ; boil this for 30 minutes, drain and chop fine, then return to water and cook with a piece of ham or bacon for 1| hours, adding a few raw potatoes cut in small pieces the last J hour. When potatoes are soft, mash them in sm.all pieces iff with a spoon, add | cup of milk, § teaspoon salt and J teaspoon pepper, boil 5 minutes and serve. If still thin, thicken slightly with flour moistened with water. m BOILED CABBAGE Remove outside leaves and cut head into quarters, throw away the tough stalk, cook in boiling water with a pinch of soda for 35 to 45 minutes with cover off. This prevents a disagreeable odor. Drain and serve with browned butter; or cook cabbage with corned beef and potatoes or pieces of pork. RED CABBAGE Remove outside leaves of 1 small head, cut in half, remove the coarse stalk and cut cabbage fine, as for slaw; in a pot put 1 rounding tablespoon of bacon drippings, heat for a few minutes (but do not have fat hot enough to fry), put in red cabbage and toss with a fork until thoroughly mixed with the fat, then sprinkle with salt, cover with water and boil 2 to 2| hours. Then cut 1 apple fine and let it boil tender with cabbage (the apple can be omitted if wished) . Add more water so there is J cup of liquid if the first water has cooked off too much, then add | cup vinegar, 3 tablespoons of sugar and | teaspoon pepper. Let this -boil, then thicken slightly with flour moistened with water. U '^ :<^ 125 126 COLD SLAW Cut 1 head of white cabbage very fine, sprinkle with salt and pepper to suit taste, mix with it 1 tablespoon melted butter, J cup vinegar and 2 tablespoons sugar, or beat the yolk of 1 egg, add to it 4 tablespoons of cream, 1 tablespoon sugar, J teaspoon celery salt and 2 tablespoons vinegar. Warm all slightly, pour over the cabbage and serve. CUCUMBERS Peel 2 small cucumbers, slice, sprinkle with salt and place in covered dish with cold water for 1 hour. Drain off all juice and water, place in serving dish with thin slices of onion. Have on the table olive oil, vinegar, salt and pepper; allow each individual to season to taste. Sour cream mixed with vinegar improves taste of cucumbers. BEETS Boil J dozen beets until tender, drain, pour cold water over them and slip the skins off. Serve warm with melted butter and a few drops lemon juice. NOODLES AS VEGETABLES Make noodle dough same as noodles for soup, but cut in wide strips; boil in salted water about 15 minutes until tender; drain and pour over them a rich cream sauce; cover top with bread crumbs, browned in butter. Serve with stewed prunes, stewed dried peaches or apple sauce. Another way: Cut noodles fine, cook until tender and drain very dry; fry brown in butter and ham fat, cover top with bread crumbs browned in butter and serve. MACARONI BOILED MACARONI OR SPAGHETTI Boil J pound macaroni or spaghetti, broken in pieces, in 2 quarts salted water 20 to 30 minutes ; drain through colander and let cold water run over them. Retvim to pot in which it was cooked. Pour over it 1 cup of milk and thicken with 2 t^ tablespoons of flour, moistened with water. Let come to a boil and serve. H ^ MACARONI OR SPAGHETTI— Italian Style g^ Macaroni or spaghetti served in the Italian style means simply boiled spaghetti, - ■ over which a highly seasoned brown gravy is poured. The gravy is made as follows: Cut into small pieces some lean, juicy beef from the round and let simmer for 1 hour in a little water; add 1 sliced fried onion, strain and thicken with flour moistened with water; adding half a dozen chopped mushrooms. Grated cheese should always be served with this dish. ® 127 MEMORANDA ^^.S(j^.&i^ .^^ ^^ :^-> ^ 128 i BAKED MACARONI OR SPAGHETTI Boil i pound of macaroni or spaghetti, broken in pieces, in 2 quarts salted water 20 to 30 minutes and drain. Place in baking dish and pour over it 1 cup of milk, 1 tablespoon butter, thicken with 2 tablespoons flour moistened with water ; bake 15 minutes in oven and serve. MACARONI OR SPAGHETTI WITH CHEESE Boil i pound macaroni or spaghetti in salted water until tender, then drain and put in buttered dish in layers, sprinkle each layer with grated cheese. Then pour over it white sauce made as follows: Boil 1 cup of milk, 2 tablespoons butter and 1 teaspoon salt, thicken with 2 tablespoon of flour, moistened with milk. Cover the top with bread crumbs and bake until crumbs are brown. ■m MACARONI OR SPAGHETTI WITH TOMATO SAUCE Boil I pound macaroni or spaghetti in salted water until tender, then drain and put in buttered dish in layers, sprinkling each layer with grated cheese. Then pour over it a tomato sauce made as follows: Boil 2 cups of tomatoes, f onion, 2 whole cloves, 2 whole allspice, 1 slice lemon, 1 teaspoon salt, | teaspoon of red pepper and 2 tablespoons sugar; strain and add 1 tablespoon butter, then thicken with 1 teaspoon of cornstarch dissolved in 1 tablespoon of water. Bake 15 minutes in oven and serve. MACARONI OR SPAGHETTI WITH HAM Boil i pound macaroni or spaghetti in salted water until tender and drain. Fry brown 1 small onion and 2 tablespoons of chopped ham, mix with macaroni and I cup of tomato juice, season with salt and pepper and put in baking dish, cover top with grated cheese and bake until brown. MACARONI OR SPAGHETTI WITH EGGS Mix 2 hard boiled eggs chopped fine with J pound of spaghetti boiled, season with salt and pepper and a little prepared mustard. Cover with buttered bread crumbs moistened with milk and brown in a quick oven. MACARONI OR SPAGHETTI WITH OYSTERS Boil I pound macaroni or spaghetti in salted water until it is quite tender and then drain. Scald 2 dozen oysters in their liquor and drain. Grease a baking dish with butter, put in a layer of the spaghetti and then a layer of oysters ; season with salt and pepper and repeat the layers until all the material is used, finishing with a layer of spaghetti. Moisten 2 heaping tablespoons cornstarch with fresh milk, and stir this into 2 cups scalded milk; when this has thickened, add 2 table- spoons melted butter. Pour this mixture over the layers in the dish, cover with 1 cup of bread crumbs seasoned with salt and pepper, and bake in a quick oven just long enough to brown the crumbs, about 10 minutes. m- '-L5 '^ 129 i^J^.^^.£^^.£^J^ MEMORANDA 5^>.^^ej «5 ^ as^ ':«^^i^ ^^ 130 ''S^J^S^ K ^ 15 SI si SI r^5? k-aC^ae PEARS AND DUMPLINGS Peel pears and boil until tender, then add sugar and lump of butter and grated nutmeg, boil 5 minutes longer, then remove the pears to a platter. Drop into the sweetened juice, dumplings made same as for peas, cook in a closely covered pot for 15 minutes; pour over the pears and serve at once. APPLE SAUCE Peel apples, cut in quarters and boil tender with 2 slices lemon. Mash through y^j colander or fruit press, sweeten to taste and let simmer 5 minutes. Sprinkle with a little ground cinnamon when serving. STEWED DRIED FRUITS Soak dried fruit over night. In the morning cook slowly in enough water to cover, Pf with slices of lemon or orange peel until fruit is tender, then sweeten to taste and ^ thicken with a little cornstarch dissolved in water. Let simmer 5 minutes after nj^ adding cornstarch water, then cool. Dried apples should have slices of lemon ^ and small pieces of stick cinnamon. ^ n m 131 VJ^JfJ^ ^^^^^^>^ MEMORANDA rjif^. <^^^ifj 1S2 Most all salads should be served cold and arranged as nicely and daintily as possible. ^ n fe FRUIT SALADS 1. — Equal parts of apples finely chopped, oranges and bananas sliced and No nuts cut fine. Serve with fruit mayonnaise. '(B^ No. 2. — Cut grape fruit in half and sugar over night, take out seeds and remove pulp with spoon (do not get any of the skin, it is bitter). To the grape fruit add equal parts Maraschino cherries, sliced pineapple and sliced oranges. Serve with fruit salad mayonnaise. No. 3. — Cut grape fruit in half and sugar over night, take out seeds and remove pulp with a spoon (do not get any of the skin, it is very bitter), add aqual parts seeded white grapes, sliced pineapple, oranges, bananas and peaches (fresh or canned) and nuts cut fine. Serve with fruit salad mayonnaise. No. 4. — Cut grape fruit in half and sugar over night, take out seeds and remove pulp with spoon (do not get any of the skin, it is very bitter), add sliced oranges and apricots (fresh or canned), Maraschino cherries, finely chopped apples and nuts. Chop apples just before serving; if chopped too long they will turn dark. Serve with fruit salad mayonnaise. Most any fruits will form a good combination, especially if served with rich dressing. Apples, if peeled in advance, should be placed in water, then they will not discolor easily. PEAR SALAD Peel and cut in half 3 pears, boil until tender. Mix 2 tablespoons of each, olive oil, vinegar and juice in which pears were boiled, soak the boiled pears in this for 2 hours, then take out and place on crisp watercress, sprinkle with chopped pecans and serve with fruit salad mayonnaise. i^v FISH SALAD ^ Cut 3 green peppers in half, remove the seeds and boil until tender. Serve with any kind of cold fish, garnishing with watercress. 133 if. m tS^. MEMORANDA si si ^ s LS Si ^ ^ a as^ ^^^^^^''^ 134 '"""J, (il 3^- l^, ^^J^ s n EGG AND SARDINE SALAD Chop 1 stalk of celery with whites of 4 hard boiled eggs and place in salad bowl- Mix with this 1 teaspoon sardine oil and 1 teaspoon vinegar. Mash the yolks of the eggs and 4 sardines, season with salt and pepper and mix with enough cream to form a thick paste. Thin with vinegar and ponr over the eggs and celery. COLUMBUS SALAD Cut 4 hard boiled eggs in halves, remove the yolks, mash and mix yolks with finely chopped meat, season with salt, pepper and lemon juice and add 1 tablespoon melted butter. Make into balls and refill the centers of whites of eggs with the balls. Reunite the halves so as to appear like whole eggs. Cut a small piece from the end of each egg so it will stand on end. Serve with any dressing desired. The meat for this salad may be cooked tongue, chicken or ham. The salad is particularly adaptable to pretty gamishings. The eggs may be placed on crisp lettuce leaves, making a decorative dish for the salad course. TOMATO SALAD WITH NUTS Peel freash tomatoes, scoop out some of the center and fill with chopped celery and nuts. Place on lettuce leaves and pour over mustard mayonnaise dressing. Serve with salted crackers or hot buttered rolls. CHICKEN SALAD Boil 1 chicken with several pieces of celery, J onion, 1 tablespoon of salt and | ?(^ teaspoon pepper until chicken is very tender; then boil broth down until about S^ 1| cups are left, strain and pour over the chicken that has been picked from the ^ bones and cut fine. It is best to cut meat with kitchen scissors. Let this cool, then to every cup of chicken add | cup of finely cut celery and 1 hard boiled egg cut fine. Moisten the whole with a little mustard mayonnaise, place salad by spoonfuls on lettuce leaves and put 1 tablespoon of mayonnaise on top; nuts and mushrooms cut fine improve this salad very much. ?2 TOMATOES AND CHICKEN SALAD Peel fresh tomatoes, scoop out the center and fill with chicken salad. Serve on crisp lettuce leaves with mustard mayonnaise dressing. CHEESE SALAD fj) Grate J pound of cheese. Make a paste of the yolk of 1 hard boiled egg and 1 tablespoon olive oil; add 1 teaspoon salt, the same each of sugar and prepared '^\ mustard, | teaspoon of cayenne and 1 tablespoon of best vinegar. Mix well and ?^ stir in the cheese. This may be served in crab shells as a course at luncheon. 135 '^-j^l \jfijf.^j^jn^ MEMORANDA IS^^'^iS 136 ^ ^ ^ ^ si ^ ^ n SALAD DRESSINGS Always use a chilled plate or bowl when mixing mayonnaise. m w u ^ FRUIT SALAD MAYONNAISE Beat 3 eggs until foamy, then add | cup of sugar and beat 5 minutes, add | cup of vinegar and beat 5 minutes more, then put in a double boiler, add 1 rounding teaspoon of butter and beat constantly with egg beater until mixture thickens. It ought to be creamy when done. When cold and ready to serve add 1 cup or more whipped cream, to which may be added 1 teaspoon whiskey; it gives the dressing a better flavor. Vigorous and constant beating while mixing and boiling is the secret of this delicious dressing. MAYONNAISE DRESSING WITH OIL Put the yolks of 2 eggs in very cold plate or bowl, beat until light, add | teaspoon salt, I teaspoon dry ground mustard, a dash of cayenne pepper, 1 teaspoon powdered sugar and 1 teaspoon of the white of egg (to prevent curdling), then beat again until light. Now add drop by drop to egg mixture, j cup olive oil (or use 2 round- ing tablespoons butter, melted), stirring vigorously all the while. When the mixture gets too stiff to stir, add a few drops of lemon juice or vinegar, then the butter or oil again, drop by drop, until you have used 2 tablespoons vinegar or lemon juice and all the butter or oil. If too thick when ready to use, a few drops of vinegar may be used to thin it. Never put mayonnaise on a salad until the last moment before serving, there is a tendency to curdle, put on ice for a few minutes and then stir hard. If The secret of success in making this dressing is vigorous beating and a good quality of vinegar. MUSTARD MAYONNAISE DRESSING PJ- Beat 2 eggs until foamy, add 1 tablespoon flour, 1 teaspoon of prepared mustard- 1 tespoon of salt,l tablespoon sugar and a pinch of red pepper, beat until well mixed- Boil 1 cup milk, then add milk very slowly to eggs, etc. , beating all the time. Return all to fire in pot milk was boiled in. Heat | cup of vinegar, ^ cup of water and 1 teaspoon butter and add to other mixture. Beat constantly with egg beater until it comes to a boil, then cool. If it is not sour enough, add a few drops of lemon juice and beat. This also helps make it smooth if it looks a little curdled. Always use only the freshest of milk. FRENCH DRESSING Mix J teaspoon salt and J teaspoon pepper with 3 tablespoons olive oil, then add ^ 2 tablespoons vinegar. Mix until perfectly blended. Lemon juice may be used in place of vinegar. A teaspoon prepared mustard may be added if liked. rS^ie 137 13S GERMAN SALAD DRESSING Fry out 2 tablespoons bacon, remove cracklings, add to the warm grease 2 table- spoons of sugar, I teaspoons of flour and ^ cup of vinegar. Especially good on lettuce. Cut hard boiled eggs with lettuce. 9 '4 m m ■m CHEESE g To keep cheese from drying out, trim off rind and wrap in cloth dipped in vinegar ^ and wrung dry, over that wrap oiled paper and keep in cool place. ^ CHEESE TOAST d Soak 1 tablespoon bread crumbs in 2 tablespoons cream, add 1 beaten egg, 1 table- f? spoon melted butter, 1 teaspoon prepared mustard and lastly 3 ounces grated Gg cheese. Beat all well together; spread on toast, brown in oven and serve. a^ WELSH RAREBIT Cut 1 cup of cheese in small pieces, or if old grate it, add J cup of milk or cream and put in a pan over the fire ; stir until the cheese is melted, then add 1 well beaten egg and stir for 5 minutes; season with salt, pepper and mustard to taste. Serve on buttered toast; have your plates hot and eat immediately. Instead of the milk or cream, J cup ale or beer with J teaspoon melted butter may be used. GOLDEN BUCK Prepare same as Welsh rarebit, cover each piece of buttered toast with rarebit and place on top of each portion so covered a poached egg seasoned with salt and pepper. Serve hot. CHEESE FONDU Mix well 1 egg beaten light, J cup cracker crumbs, | cup grated cheese, 1 cup of sweet milk, salt and pepper to taste. Bake in hot oven for 20 minutes. SANDWICHES If sandwiches are made several hours ahead, wrap in a damp cloth and keep in a cool place. Cut most of the crusts of bread away and either use for puddings or for bread crumbs. NEUFCHATEL SANDWICH Mix thoroughly with 1 roll of neufchatel cheese, | cup chopped nuts (black walnuts are best), add salt and paprika to taste and 2 tablespoons cream. Spread between buttered pieces of rye bread or Boston browned bread. 139 140 EGG SANDWICH Chop hard boiled eggs, not too fine, mix with mayonnaise dressing, spread on ^ lettuce leaf and place between two thin sHces of buttered bread. Deviled ham mixed with the eggs and mayonnaise is also good. CHEESE SANDWICH Have cheese sliced thin and place between thin slices of buttered rye bread and spread with a little mustaird. CLUB SANDWICH Cut in good sized slices fried or boiled chicken, butter 1 large slice of white bread, place on it crisp young lettuce leaf, on this place the chicken and 1 sHce of fried or boiled bacon, cut fine. Spread 1 tablespoon mustard mayonnaise over all, and lastly lay on top a thin slice of toasted bread. Press together and cut in half or quarters with a sharp knife. A slice of fresh tomato placed on chicken improves the sandwich. SALAD SANDWICH Any kind of salad, such as chicken, lobster, shrimp, etc., makes a delicious sandwich when spread between thin slices of bread. HAM SANDWICH Sliced or ground boiled ham with mayonnaise and spread between thin slices of buttered bread. NUT SANDWICH Chop any kind of nuts, pecans, peanuts, walnuts, etc., add mayonnaise dressing. Spread on lettuce leaf and place between buttered bread. COLD MEAT SANDWICH Slice any cold meat very thin, place between thinly sliced and buttered bread or crackers. SARDINE SANDWICH Mix sardines, cut fine, with mustard mayonnaise dressing and spread on crackers or thinly sliced bread. CHEESE CRACKERS Grate or cut yellow cheese fine, sprinkle on salted crackers and put in oven until cheese is melted. APPLE SANDWICH Butter thin slices of white bread, lay on slice of apple cut round and spread with mayonnaise dressing; or, if liked, use Boston brown bread. 141 MEMORANDA 50R,^»aBj if iS, m ^ ^ ^ ^ ss ^or^ ^'""^^ S5 142 » .?i! Home-made bread, owing to the cheapness and plentifulness of baker's bread has become a luxury or is altogether missing in many homes. This should not be the case, as good home-made bread is more nutritious, whole- some and digestible than most bread bought at the shops, besides it costs less than baker's bread. With care and perseverance any one can become a good bread baker. GENERAL RULES FOR BREAD MAKING. For white bread, use the best new process flour. Good flour in never dead white in color, but has a yellowish or creamy tint. If milk is used for mixing it should first be scalded and cooled, as that renders the dough less liable to sour. Be sure that the yeast is fresh. A yeast cake is fresh when it has an even yellow color throughout ; dark streaks indicate mold. Yeast must never be put in hot water, or hot milk, or be allowed to freeze, as freezing or subjecting it to great heat kills the little yeast plants of which it is composed. Keep yeast wrapped in the tinfoil in a cold place until ready to use. One cake of dry yeast is equivalent to ^ cake compressed yeast. Always put dry ingredients in bowl first and then add the liquid gradually; they will mix much smoother. Yeast is a plant and needs air to make a good growth, as well as water and an Pf even temperature. r| Dry yeast may be used in place of compressed and should be dissolved in the ^ same quantity of water as specified in recipes. r| '^ For bread the exact quantity of liquid cannot be given, this depending on the ^ kind of flour used. Bread dough should be kneaded steadily and quickly for ^ 20 minutes, working in all the dry flour and adding a little more if the dough sticks ^ to the bowl or the hands. The proper way to knead is by pushing the dough with the palm of the hand, curving the fingers to keep the ball of dough from fiattening too much ; with every nS push turn the dough one quarter round and half fold it over. U^^^ f^ 143 ^S^ MEMORANDA s^jftj:^jfi^ n ^ LS ^ S ^ ^ S5 'ifjff'^ifW'^f^'ifys 144 >i^^^ » n n n ^^. ^^ k.5^fl»?&:flCi^i-^s Do not make the dough too stiff by adding too much flour or kneading too long. A soft dough makes the bread tender and it will keep better than if made with stiff dough. Knead until the dough has a silky smoothness, is full of bubbles and does not stick to the hands or board. Cover the sponge with a cloth, stand in a moderately warm place free from draughts and let it rise until it has doubled in bulk. In the daytime, in a warm kitchen, this will probably be about 4 hours ; at night, when the temperature is lower, the bread will be ready to mold into loaves early in the morning. Should it have risen fully before the cook is ready to attend to it, the dough may be "cut down" from the sides of the bowl and allowed to come up again. This will prevent over-raising and consequent souring. In forming into loaves, turn the dough on to a lightly floured board, divide into portions, knead lightly and put into greased pans; cover with a cloth and allow the dough to double its bulk. After being shaped into loaves the bread should be allowed to rise to double its bulk and then be baked. In baking bread have the oven only moderately hot when the bread first goes in, so as to allow it to rise to its fullest extent; then increase the heat to form a good crust, and finally, reduce it again to let the center of the loaf bake thoroughly. Two-pound loaves (before baked) require about three-quarters of an hour to bake and when done must be removed at once from the pans and put where the air will circulate freely around them until cold. A new baking pan should always be baked blue in the oven before it is used. When bread is baked remove from pan and place upside down to cool. If a crisp crust is desired allow bread to cool without covering; if soft crust, cover with a towel during cooling. When cool, place in a closely covered box. Bread is brushed with milk to make a darker crust ; if tops of loaves are brushed with butter before putting in the oven, the crust will be moist. When shortened with butter, bread has a good flavor, but is not as white as when lard is used. Good bread is light though fine grained throughout, it is not sticky and has no yeasty or sour smell; when pressed between the thumb and fingers the crumbs do not stick together, the crust is thin, crisp and brown. Never keep bread wrapped in cloth, as the cloth will absorb moisture and cause an unpleasant taste. y. Test oven by sprinkling a little flour on sheet of paper; if flour browns in 5 C^ ^ minutes the oven is right for bread, if it browns in 3 minutes the oven is right for j,^ f^ biscuits. ^ — y^ In ordinary small ranges, loaves need frequent turning to insure an even baking. 145 A bread box should be washed, scalded and aired frequently to keep bread from molding. jj\ 51 J^K Do not waste any dry, stale or broken bread; roll into crumbs, put in an air- ^ tight jar and crumbs will keep a long while. ?R Use stale bread for puddings and stviffings; it makes a lighter stuffing than fresh bread. Good for toast or milk toast. m m '«e^flw Mi n Bread made occasionally of entire wheat or graham flour afEords a pleasant change and agrees with some people better than white bread. The dough for such should not be made stiff enough t& knead, because when kneaded such bread is apt to be hard and dry. The mixture should be of the consistency of a very thick batter and should be well stirred, beaten and raised. Loaves shotdd be put in the oven to bake before they have quite doubled in size. WHITE BREAD In the evening sift together 2 cups flour and | teaspoon sugar; stir into this 1 cup lukewarm water, then add § cake compressed yeast dissolved in J cup luke- warm water; mix thoroughly and set to raise. Next morning thin the yeast mixture with 1 cup lukewarm water and stir in I rounding tablespoon lard. Sift intp a bowl 4 cups flour and | tablespoon salt, make a hole in the middle of the heap, pour in the yeast mixture and work the flour down into it with the hands. If too soft, add more flour; if stiff, rinse the bowl in which the yeast was set with a little lukewarm water and work this into the dough. Knead the dough well and set to raise until it doubles its btdk; when raised, cut down, handling lightly, mold into loaves and put in baking pan, let rise until nearly double in size, then put into moderate oven and bake with steady heat. MILK BREAD Same recipe as foregoing, using milk instead of water and omitting the lard, as the milk takes the place of shortening. RAISIN BREAD In the evening sift together 2 cups flour and ^ teaspoon sugar; stir into this 1 cup lukewarm water, then add ^ cake compressed yeast dissolved in | cup Itikewarm water-; mix thoroughly and set to raise. Next morning thin the yeast mixture with 1 cup Ivikewarm water and stir in I rounding tablespoon lard, 1 teaspoon sugar and 1 cup raisins. Sift into a bowl 4 cups flour and | tablespoon salt, make a hole in the middle of the heap, pour in the yeast mixture and work the flour down into it with the hands. If too soft, add more flour; if stiff, rinse the bowl in which the yeast was set with a little luke- warm water and work this into the dough. Knead the dough well and set to raise until it doubles its bulk; when raised, cut down, handling lightly, mold into loaves and put in baking pans, let rise until nearly double in size, then put into moderate oven and bake with steady heat. gi ^S- ^^^^^^^^^^ "W 147 MEMORANDA ^^^^^ ■s^*^ '■«5fsi»5« 148 j*^gj5 ^^sf^ 156 :^^^-^>! e>' SI f^Ji^aC m If cake calls for white of eggs only, use the yolks for fillings, puddings, sauces or mayonnaise dressing or a sunshine cake or some other cake calling for the yolks only. If a recipe calls for egg yolks only, save the whites and use for icing or use in some recipe calling for whites only, such as puddings, meringues, etc. When cake tin is lined with paper and the paper sticks to the cake when baked, it can be removed by turning the cake bottom upwards when partly cooled and brushing the paper with cold water until it is thoroughly damp. If not convenient to dampen the paper, it can be removed by tearing off in half -inch strips, commenc- ing by tearing the first strip off through the middle. If after a cake is baked it sticks to the bottom of the pan, merely turn the pan upside down and press a cold wet cloth to the bottom; this will bring the cake out quickly. OVEN TESTS For baking large cakes, loaf cake, etc., a moderate oven is required. A moderate oven will turn a piece of white writing paper dark brown in 6 minutes, or the hand can be held inside from 12 to 15 seconds. For small cakes, layer cakes, biscuits, etc., a quick oven is required; a quick or hot oven will turn a piece of white writing paper dark brown in 4 minutes; the hand can be held inside from 8 to 10 seconds. m Always put dry ingredients in bowl first and then add the liquid gradually; they ^j- will mix smoother. >1? — ^ ICINGS PLAIN ICING Put 2 tablespoons of boiling water in a bowl and gradually stir in enough fectioner's sugar (about 1 cup) to make a mixture stiff enough to spread, add vanilla, lemon, orange or any flavoring extract to taste. It is usually to flavor icing same as the filling and cake itself. Using 2 tablespoons cream or milk, instead of water, improves the icing. con- then best CHOCOLATE ICING Mix 2 or 3 tablespoons grated chocolate or cocoa with sugar, mix as in plain icing, add 5 teaspoon of melted butter and beat well. BOILED ICING Boil 1 cup sugar in ^ cup water until it threads from spoon. Beat egg white very stiff, pour syrup slowly on this, beating all the while. Continue beating irntil thick enough, then spread on cake. If beaten 'too long it will be lumpy; then add a few drops of lemon juice ; if not beaten long enough it will nm. It has a glossy surface and is soft underneath when done. ^?S>^1. i,^. '0^0^ rs^^ £V'::^fVi 157 9[J m Cream § cup butter, 2 cups sugar until foamy. Melt | cake bitter chocolate \S which add to the creamed butter and sugar, then the yolks of 4 eggs beaten light ff and 1 cup milk ; mix well, then add 2 cups flour sifted with 2 heaping' teaspoons ^ baking powder (sift six times). Lastly the beaten whites of the 4 eggs. Bake in kS 3 layers in moderate oven. ^ Filling: 1 cup powdered sugar, moistened with J cup cream and 1 teaspoon melted butter. Beat all until creamy. SPONGE CAKE Beat yolks of 3 eggs until light colored and thick, add 1 cup of sugar gradually and continue beating; then add | cup of hot water, the grated rind of 1 lemon and 1 teaspoon lemon juice ; beat well and add 1 cup flour sifted with 1 heaping teaspoon baking powder and | teaspoon salt. Mix all well, then stir in the stiffly beaten whites of 3 eggs. Bake in a shallow pan, thickly greased and floured, in a moderate oven for 20 to 25 minutes. When done this may be placed on a damp towel, spread with jelly and made into a jelly roll, wrapping towel around it to preserve its shape. VANILLA WAFERS Cream ^ cup butter and 1 cup sugar, add 1 egg well beaten, | cup of milk and 2 teaspoons vanilla extract; sift 2 cups flour, 2 heaping teaspoons baking powder and J teaspoon salt together, add to the other mixttire and mix well. Chill thoroughly, then roll out thin on floured board, shape with round cutter dipped in flour; place close together on buttered pan and bake in moderate oven. r^^"-""^ ^i&ae'wS -as m 165 ^ ^ LS 8 ^ K MEMORANDA S S 5^^ 5^^'"" 166 ^^^SPI'^^^'S'^^'ir SOS ^yi^ m a^S^i\\ COCOANUT CREAM COOKIES Beat 2 eggs until light, add 1 cup sugar gradually, then ^ cup shredded cocoanut, 1 cup thick cream, 1 teaspoon salt and 3 cups flour sifted with 3 heaping teaspoons baking powder. C'hill, thoroughly, toss on floured board, pat and roll J inch thick. Sprinkle with cocoanut, roll again to J inch thickness, cut with round cutter, dipped in flour-and bake in buttered pan in moderate oven. GERMAN CHOCOLATE COOKIES Beat 2 eggs until stiff, add 1 cup brown sugar gradually and continue beating; then add 2 bars of sweet chocolate, grated, I teaspoon salt, J teaspoon of cinnamon, grated rind of J lemon, 1 cup of almonds blanched and chopped fine, and 1 cup flour sifted with 1 heaping teaspoon baking powder. Mix thoroughly, drop from spoon on buttered pan and bake in moderate oven. n COCOANUT DROPS Beat whites of 2 eggs very stiff, then gradually add | pound of powdered sugar, 1 teaspoon flour and 1 grated cocoanut. Beat together, mold with hands into small balls; put on buttered paper in a pan and bake in a moderate oven. It is better to grate the cocoanut the day before; it will not be quite so moist. MARGUERITES Cover salted soda crackers with tart jelly; over that spread thickly with meringue, made of white of 1 egg beaten very stiff with 1 tablespoon powdered sugar and sprinkle with finely chopped peanuts or any nuts desired; brown slightly in moderate oven. m COCOANUT ZWIEBACK— Bakers' Toast Thickly cover pieces of zwieback (baker's toast) with meringue, made of white of 1 egg beaten very stiff with 1 tablespoon powdered sugar; sprinkle the meringue thickly with shredded or grated cocoanut and brown slightly in moderate oven. Nice to serve with coffee or cocoa for breakfast or lunch. . GINGERBREAE) Put 1 cup molasses in mixing bowl and sift into it 1 teaspoon baking soda, H teaspoons ground ginger and f teaspoon of salt. Mix well, then add 4 rounding tablespoons butter, melted, and | cup of boiling water. Lastly add 2 cups flour, gradually mix in and beat well. Bake in shallow greased and floured pan about 25 minutes in moderate oven. ^2 rs^^^" ^^ t^^ 167 IS, ^j^Mr--^ ^^^: MEMORANDA 9dt^M*^* w. :^jt?''^js 168 ;2^ct^.^ ■m ^^. DOUGHNUTS Sift 2 teaspoons baking powder into 2 cups of flour 3 times. Beat 1 egg with 1 cup of sugar and 2 teaspoons of butter, add 1 cup of milk, mix all together. Roll out on a floured board, cut in shapes with a cutter, fry in hot lard, drain on brown paper. GINGER SNAPS Heat 1 cup molasses to boiling point and pour over it J cup melted lard, add | teaspoon of baking soda, 1 tablespoon ground ginger, 1| teaspoons salt, 3 cups flour well sifted. Chill thoroughly, roll out thin on floured board, shape with round cutter dipped in flour. Place close together on buttered pan and bake in a moderate oven. If allowed to become warm before baking the dough will become soft, making the cookies hard when baked rather than crisp and short. i"^^^ 169 u iti ^- ^ m &R.^»6.^>>-^^.i^.*?/*J MEMORANDA Si h1 s^^^^^ 170 r^ ^i ^. Pastry used for pies can be made very rich and expensive, although for general S'. use a plainer crust is as good and just as wholesome. Care should always be taken ^f to have all ingredients very cold and handle as little as possible. ^^ PLAIN CRUST For general use : Sift 3 cups pastry flour with 1 teaspoon salt several times ; then w th hands rub to crumbs with 1 cup lard, add j cup of ice water, beat vigorously 1 minute and crust is ready. Roll thin and do not use too much flour to roll it in, as that toughens the crust. This quantity is enough for several pies. For 1 pie use 1 tablespoon lard to 3 tablespoons flour, | teaspoon salt, and 2 tablespoons ice water. Rub the pie plate with lard, dust with flour, then line the plate with crust. Brush the crust (if wished richer) with melted butter, dust with flour and fill with pie material. When baking pies even if crust is not brushed with butter, be sure to dust with flour and always put in the oven for 2 or 3 minutes before filling; it prevents juices soaking into the crust. If water is added to fruit in pie do not add until pie has baked 10 minutes, then pour through a slit in upper crust, using a small funnel. Always moisten the edge of the lower crust with water before placing the top crust on it, press edges together with fingers or a fork so that the juices will not run out easily. RICHER PASTRY OR PIE CRUST Mix together | cup lard, 3 cups flour, 1 teaspoon salt, 1 teaspoon sugar and 1 cup of ice water. Sift flour, salt and sugar together, rub in lard with hands until crumby, add ice water slowly, handling lightly. Put the dough on board, roll out, spread with | cup butter, fold three times and roll up together; cut the pastry .across and roll out pieces to fit pie plate. COUNTRY APPLE PIE Peel 3 large apples and slice thin' Line a pie plate with crust and dust with flour, filling the pie almost to the top. Sprinkle with J cup of sugar (more if apples are very tart), dot with butter, sprinkle with a little cinnamon and pour over it one egg well beaten with | cup of milk. Cover with a top crust in which small slits have been cut, brush the crust with melted butter or lard and sprinkle with flour. Bake until brown and apples are tender, about | hour. 171 '^ ,^: i^-^t^^ ^ ^^^.^^.M^'j^^^'j^j^'-' MEMORANDA ^ ^^ ^ s -^^^^^^ '"STif-'i/iS 172 Line pie plate with crast and dust with flour, peel apples and cut into slices about i inch thick. Lay on crust in circles, sprinkle with i cup of sugar and a little cinnamon, dot with butter and pour over | cup of milk. Bake until apples are soft. If apples will not get soft, place a lid over the pie for a few minutes, after the crust has browned. CUSTARD PIE Beat 2 eggs slightly, add J cup of sugar, i teaspoon salt and 1| cups milk; mix well and potir into a pie plate which has been lined with pie crust; before placing in oven, grate over with nutmeg. Bake in moderate oven till custard puffs up, about 30 minutes. It is done when custard does not stick to knife blade when cut into. COCOANUT CUSTARD PIE Beat 3 eggs and | cup sugar until light, then add 2 cups milk, | grated nutmeg and 1 cup grated or shredded cocoanut. Line 2 plates with plain crust, fill them with this mixture and bake in a quick oven for 30 minutes. LEMON PIE Beat yolks of 2 eggs slightly, add | cup sugar and the juice and grated rind of 1 lemon. Mix 2 tablespoons cornstarch with 4 tablespoons of cold water; pour into this I cup of boiling water, stirring until thick and smooth, then add to the first mixture. Pour all into a pie plate lined with pie crust and bake in a moderate oven until done. Test same as custard with knife blade. When done and sUghtly cooled, cover with stififly beaten white of the 2 eggs to which IJ tablespoons of powdered sugar have been added, then put back into oven on top shelf and brown slightly. CHOCOLATE PIE Stir together 2 cups of milk, the beaten yolks of 2 eggs, 1 cup powdered sugar and 2 tablespoons grated bitter chocolate; mix thoroughly and pour an open crust in pie pan. Bake until this mixture is set, then cover the pie with meringue made of the whites of the 2 eggs, beaten to stiff froth with 2 tablespoons powdered sugar. Return to oven just long enough to brown. PUMPKIN PIE Stew and strain 1 cup of pumpkin. Cream together 1 rounding tablespoon butter and 1 cup sugar, then beat with this the yolks of 2 eggs, add J cup milk, the cup of pumpkin, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, i teaspoon ground cloves and lastly whites of the eggs well- beaten. Mix thoroughly, pour into an open crust in pie pan and bake until it is firm. SWEET POTATO PIE Make same as pumpkin pie, using boiled, mashed, strained sweet potatoes instead ^ of pumpkin. =-^-j^ ■« 173 Jsj-^i**^ K^:5>S»^yR ^JPsJ^JSi^ MEMORANDA 50B-^V^-( 1.^ ^^ '--^,^^^5 S5 174 a^«^^ m FRUIT PIES Line a pie plate with crust, dust with flour. Fill with any fruit desired, sprinkle with from | to 1 cup sugar, according to the tartness of the fruit, 1 rounding table- spoon butter and cinnamon if liked. Cover the top or not, as liked. If not covered, use milk or custard of 1 egg beaten with J cup of sugar, pinch of salt, and J cup milk to moisten fruit. Do not sprinkle with sugar, if custard is used. When pie is covered, brush the top crust with melted butter or lard, dust with flour, and after baking 5 or 10 minutes, add \ cup of water through slits in the top with small funnel. CHEESE PIE Line pie pan with rich crust about \ inch thick, dust with flour. Put through a seive 1 cup cottage cheese and beat until light with 2 egg yolks, | cup of sugar, ^ cup of milk and 1 teaspoon vanilla extract, then stir in tjae stiflly beaten whites of the 2 eggs. Pour into crust, sprinkle with cinnamon and bake about 20 minutes or till cheese is firm. MINCE PIE Mince pie is baked with 2 crusts ; use plenty of mince-meat for filling. Some dust the pie with powdered sugar before serving. Most people prefer mince pie served hot. MINCE-MEAT Plunge 3 or 4 pounds of beef, cut from neck or shoulder, into boiling water and boil until tender, then chop or grind fine, add 1| pounds raisins washed and cleaned. If pounds currants, the chopped rind of 2 lemons, 'juice of 1 lemon and 2 oranges, 2 pounds sugar, \ pound of citron cut fine, 1 tablespoon salt, 1 grated nutmeg, 1 teaspoon ground ginger, 1 tablespoon ground mace, 1 teaspoon ground allspice, 1 teaspoon ground cloves, 2 tablespoons ground cinnamon and J gallon good cider. Let this all come to a boil, then remove from fire and when cool add 2 pounds clean, sweet kidney suet ground fine, place in earthen jar, pour | cup of good whiskey over it and cover. A^en ready to bake pie, add 1 cup chopped apples and 2 tablespoons whiskey to 1 cup mince-meat for each pie. If put in the mince-meat when made, the apples become soft and do not taste so good as when put in fresh each time. The whiskey also loses much of its strength if put in too long ahead. A little whiskey should be poured over when made, it helps keep mince-meat from moulding. This makes quite a quantity ; it can be kept several weeks in winter by keeping in a cool place in tightly closed jars. m '4 ^?N3^t>^ '4 ?2 t^ 175 176 APPLE DUMPLINGS Pare and core 3 apples, sift together 2 cups flour, 2 level teaspoons baking powder, work 1 teaspoon butter in the flour, add J cup of milk, roll out, cut the dough in pieces large enough to enclose an apple; press dough tight around, bake in oven until apples are soft or put in a buttered steamer and cook over boiling water. Peaches may be used instead of apples. Serve with hard sauce or the following sauce if liked: Boil 2 cups water, | cup' sugar, 1 teaspoon each ground cinnamon and nutmeg and \ teaspoon melted butter for 5 minutes, then add 1 tablespoon cornstarch and again boil 5 minutes ; let cool, then add whiskey or wine to taste. m n m BREAD PUDDING Break 2 cups of stale bread in small pieces, add 1" rounding tablespoon butter and pour over this 2 cups of boiling milk; cover and let stand until cool, then add 2 well- beaten eggs, 2 cups of cold milk, J cup sugar and a little grated nutmeg to suit taste; mix all well. Bake about J hour in hot oven. Serve with the following sauce: Cream 2 rounding tablespoons butter with f cup sugar, in this beat 1 egg thoroughly, then add 2 cups boiling water and stir. Same sauce as with apple diunpling ; is also very nice with bread pudding. CHOCOLATE BREAD PUDDING Break 2 cups stale bread in small pieces, add 1 rounding tablespoon butter, 2 round- ing tablespoons cocoa (or a square of grated chocolate) dissolved in | cup of* hot water and pour over this 2 cups boiling milk, cover and let stand until cool; then add well beaten yolks of 2 eggs, 2 cups cold milk, f cup sugar and grated nutmeg to suit taste. Mix all well and bake about ^ hour in hot oven. Beat the whites of the 2 eggs stiff with 2 tablespoons powdered sugar and spread on pudding after it is baked; return to oven long enough to brown the whites. Serve with custard sauce. RICE PUDDING Wash I cup of- rice, soak over night and mix with 4 cups milk, | cup molasses, . . f teaspoon salt, i teaspoon ground cinnamon and 1 tablespoon butter. Pour into ^ a buttered pudding dish, bake 3 hours in a slow oven, stirring 3 times during first hour of baking, to prevent rice from settling. 177 b5 ?^ Gfft-^ir^-i MEMORANDA ^ ^ ^ ^ si IS k* M ^ ^ ^ S5 l§ « S ^ ^ a?; yri^«^ i^ ITS '■^(^sars 'm ^te^is^ *!iyi RICE PUDDING No. 2 Wash \ cup rice, soak over night, then boil till done, add 2 cups of hot milk, \ cup butter, 2 eggs beaten until light, grated rind of 1 lemon and | cup suggar. Bake 30 minutes in hot oven. Serve with fruit sauce. m RICE AND FRUIT PUDDING Boil 2 cups of rice until done, add 1 cup milk and 2 beaten egg yolks, J cup sugar and 1 teaspoon vanilla, lemon or almond flavoring. Let this come to a boil until it is like a thick custard. Place fresh peaches, peeled and sliced, in a dish, pour rice on top and on the rice the whites of the 2 eggs, beaten stiff with 2 tablespoons powdered sugar, and serve with cream. Apples stewed and sweetened, or any other fruits may be used instead of peaches. Canned fruits can be used as well as fresh. BAKED CUSTARD Beat 2 eggs slightly, add 2 rounding tablespoons sugar, 2 cups of milk and \ tea- spoon salt, pour in a greased pudding dish, grate nutmeg over the top ; set pudding dish in a pan of hot water and bake slowly until custard puffs up. If tried with a knife blade and knife comes out clean custard is done. »2 CORNSTARCH PUDDING Scald 2 cups of milk with thin peeling of J lemon. Mix j cup of cornstarch, ^ cup sugar and J teaspoon of salt with | cup of cold water, add to the milk and boil until thick. Then add beaten yolks of 2 eggs and boil again for several minutes over hot water, stirring constantly. Remove from fire, and when nearly cool add the stiffly beaten whites of the 2 eggs and 1 teaspoon of vanilla extract, pour into a cold wet mold and put in cool place to stiffen. Serve with fruit sauce. CORNSTARCH CHOCOLATE PUDDING ^^ Make same as above, but add 3 tablespoons grated sweet chocolate to the scalded f^ milk. Serve egg sauce with this. BROWN BETTY Butter a quart pudding dish and place in it alternate layers of bread crumbs and thinly sliced or chopped apples. Season each layer with bits of butter, a little ^ sugar, ground cinnamon and ground cloves. When dish is nearly full, pour over y I cup molasses and | cup water mixed. Cover top with crumbs and bake f of ^ an hour, -until apples are soft. This will take about 3 cups of chopped apples, ^ 1 cup of crumbs and 2 tablespoons of butter, f cup sugar, | teaspoon of cloves and ^ 1 teaspoon of cinnamon. If a richer pudding is desired, i cup of raisins and ^ cup ^ chopped blanched almonds may be added. Mix them among the layers. Serve with hard sauce. m- ^ ^W' 179 syft.40^ .rff^ ^^M^JKj^. MEMORANDA ^^ mm ^ ^ ^ ^ ki& ^ ^ ^ ^ BIRD'S NEST PUDDING Peel 4 large cooking apples, digging out the seeds and core. Place in a buttered pudding dish, with the following custard : Beat 2 eggs until light, add i cup milk, f cup sugar, | teaspoon salt and 1 teaspoon vanilla extract. Beat all well, pour over the apples and bake 30 minutes or until apples are done. Serve with cream or cream sauce. If apples will not get soft place a lid over dish for a few minutes while baking. ORANGE PUDDING Moisten 2 cups of cracker crumbs with | cup of milk; when soft add 2 beaten eggs, the grated rind of 1 and juice of 2 oranges. Mix well, pour into a buttered pudding l,\ dish and bake 20 minutes. Serve with egg sauce. APPLE SNOW Grate 1 large apple and add gradually while grating J cup of powdered sugar, to keep apple from turning dark. Beat white of 1 egg until very stiff, then add the grated apple and sugar mixed, by spoonfuls, beating vigorously until apple is all beaten in, then beat for 10 minutes longer. Use a large platter for the egg whites, because when apple is added and beaten the mixture swells three times its original bulk. Pile in deep saucers or sherbet glasses and pour around it a cream sauce, flavored with almond or banana extract. PLUM ROLL Sift 1 cup flour, 1 teaspoon baking powder, J teaspoon salt and i cup sugar together and mix well with this 1 tablespoon lard: then add enough milk to make a soft dough, beat a minute with a fork and roll out } inch thick. Cover with thick layer of seeded blue plums. Sprinkle the plums with sugar and a little cinnamon, roll like a jelly roll and bake in a moderate oven for 1 hour. Serve with whipped cream or hard sauce. PEACH COBBLER Sift 1 cup flour, 1 teaspoon baking powder, i teaspoon salt and i cup sugar together and mix well with this 1 tablespoon lard; then add enough milk to make a soft dough ; beat a minute with fork. Line the bottom and all sides of a shallow baking pan with the dough, peel ripe peaches, cut into sHces J inch thick and place thickly in the pan with 1 tablespoon of butter and sprinkle with ground cinnamon. Bake 10 minutes in moderate oven, pour over it ^ cup of milk and bake 20 minutes longer. LEMON JELLY 8i m Soak i box gelatine in | cup cold water for 5 minutes and dissolve with | cup of boiling water, addj cup sugar, stir until dissloved and cooled; then add i cup of ^J lemon juice and strain through a cheese cloth into mold. Serve with whipped cream. ^"^jv; '2^ '2^ ISl 5S \Jfi,£^J^.^^^ ^^^^- MEMORANDA S5 £«« ia- si' vTsfirsfj^.'^^ ^ 5^^ ^^ 1S2 'm ORANGE JELLY Soak J box gelatine in i cup cold water for 5 minutes and dissolve with i cup boiling water; add J cup sugar and stir until dissolved and cooled, then add juice of 1 lemon and strain into another bowl, then stir in 1 cup orange juice and pour into molds. ^ Remove juice from orange with spoon, being careful not to get fibers or nnd; this juice should be added after straining so that the little particles of ^orange pulp may be retained. For this recipe red oranges are the nicest. -^^^x^cc^. JELLY Soak i box gelatine in f cup cold water for 5 minutes and dissolve with 1 cup ' joiling water, add | cup sugar, stir until dissolved and cooled. Then add J cup *e and juice of 1 lemon and strain into molds. SNOW PUDDING Soak I box gelatine in | cup cold water 5 minutes and dissolve with 1 cup boiling water, add 1 cup sugar and juice of 3 lemons; stir thoroughly; when dissolved place f^ in a dish standing in ice water. Let stand until it begins to thicken, then add the whites of 3 eggs beaten stiff, beat, the mixture until' it is light and spongy; put lightly into a glass dish, or shape in a mold. Serve with cream and sugar or with f(f a boiled custard. Other fruit juice may be used; it may take the place of a part of the water, in which case the juice of 1 lemon to each quart of jelly will bring out the flavor of the fruit. 9J- ^?. STRAWBERRY BAVARIAN CREAM Soak J box gelatine in J cup of cold water 5 minutes and let dissolve by standing the cup in hot water; strain into this 1 cup strawberry juice or pulp and juice of | lemon, add J cup sugar and stir until dissolved. Set into ice water and stir until mixture begins to thicken; then gently stir into this IJ cups double cream (the cream .should have been first beaten solid). Turn into mold lined with straw- berries cut in halves; when chilled turn from mold. Garnish with fresh berries and leaves. Prepare Bavarian creams with other fruits, such as pineapple, rasp- berry, grapes, oranges, etc., in the same manner. Pineapple juice and pulp must be scalded before gelatine is added to it, because the 'acid in fresh pineapple will not let gelatine "set." COCOANUT CREAM Soak j box gelatine in J cup cold water about 5 minutes and let dissolve by stand- ing dish in hot water; then heat 2 cups of milk to boiling point, stir in beaten yolks of 3 eggs, I cup. sugar and a pinch of salt, boil until mixture thickens slightly, remove from fire and add the dissolved gelatine. When cooled and beginning to set, mix in 1 cup grated or shredded cocoanut, the whites of 3 eggs beaten stiff and 1 teaspbon vanilla extract. Line a mold with sections of orange, and pour in the custard. Serve ice cold. gj m 1S3 ^^^^^^5 ^ LS sS^ ^^.^^^.^O^.^^^-^^^-^^^-^^^^^^-^ MEMORANDA a S l! ^ ^ ^ ^ ^ ^ ^^ 184 M'^ ^^^^^1 n EGG FLOAT Boil 2 cups fresh milk. Beat well the yolk of 1 egg and f teaspoon cornstarch in a little cold milk; pour into this the boiling milk, stirring constantly; sweeten and flavor to taste. Beat white of the one egg very stiff and flavor shghtly. Pour the custard in individual side dishes and drop spoonful of white of egg in center of each. BANANA TRIFLE Place a layer of sponge fingers or rusks (lady fingers) at the bottom of a glass dish, on these place slices of sweet oranges alternating with layers of sliced bananas. Beat together the yolks of 4 eggs, 2 tablespoons of sugar and a little vanilla extract, pour into this 2 cups hot milk, stirring constantly, then boil for 10 minutes. Allow to cool and pour over fruit in the dish and sprinkle top with grated or shredded cocoanut. Garnish with glace cherries and pieces of orange, set on ice; serve cold. Make meringue and cover the fruit and custard with it. ORANGE MERINGUE Moisten 1 heaping tablespoon of cornstarch and mix with 4 tablespoons sugar and 2 cups hot water, boil for 10 minutes, then add the juice of 2 lemons. Peel 3 oranges, cut them in slices and lay in a deep dish, pour the hot sauce over, then cover with whites of 3 eggs, beaten stiff with 3 tablespoons powdered sugar. Set in hot oven and brown top slightly. Serve very cold. SAUCES FOR DESSERTS AND PUDDINGS Boiling too rapidly ruins the fiavor of any sauce; it must boil once, but should never do more than simmer afterwards. PLAIN SAUCE Rub i cup butter and 1| cups sugar to a cream, to which add 2 well beaten eggs and just before serving add enough boiling water to make a thick cream, mix well, flavoring to suit. BRANDY SAUCE Cream 1 cup butter with 2 cups pulverized sugar, add 4 tablespoons brandy, i teaspoon each ground cinnamon and mace. Beat hard and set in a cold place until wanted. CLEAR SAUCE Boil 2 cups of water and 1 cup of sugar until clear and a little thick; flavor with wine, lemon juice or fruit juice. U 185 1^ ^^M^!^^!^!&^m&<. xjt-^^^i^^JO^ MEMORANDA K ^ « ^ ^~ 5^^> ^^ <«f^y^^ 186 :^- ^« EGG SAUCE Beat the whites of 2 eggs to a stiff, dry froth; beat into this, a Httle at a time, 1 cup powdered sugar. When smooth and Hght, add | teaspoon vanilla extract with r.y the beaten yolks of the 2 eggs. Beat the mixture a minute longer, then stir in 1 *^ cup of whipped cream. Serve at once. i ■3 A n CREAM vSAUCE Boil 1| cups of sweet milk. Beat the yolks of 1 egg with 1 teaspoon flour and enough sugar to make the cream very sweet. Stir this into the boiled milk, let cool and flavor to taste. For pudding in which egg is used this is almost as good as rich cream and preferable to thin cream. VANILLA CREAM SAUCE Cream 3 tablespoons butter with f cup of powdered sugar ; when light and creamy add a teaspoon of vanilla extract, then gradually beat 2 cups of whipped cream in. Place the bowl in a pan of boiling water and stir constantly for 3 minutes. Pour the sauce into a warm bowl and serve. HARD SAUCE Cream | cup butter with 2 cups sugar; stir in gradually 4 tablespoons of wine or 2 tablespoons whiskey, grate nutmeg on top. The juice and grated rind of a lemon may be used instead of wine or whiskey. m m m ^»:^i^: 193 ^^■£>i^ .«^.^(fc.^(ft.^R J^B.J&f<,^iR J^iB.^&i,#&ft,^&B,^B J^2! MEMORANDA ^^^ ^ ^ ^ ^ §1 Si ><^^ii^ia^'si^^i5^^i^a^> 200 m^m^w^m^^. ^ Currants (ripe) require. 10 minutes boiling, with 8 ounces of sugar to the pound. Whortleberries require 10 minutes boihng, with 5 ounces of sugar to the pound. Plums require 10 minutes boiling, with 8 ounces of sugar to the pound. Crabapples require 25 minutes boiling, with 8 ounces of sugar to the pound. Grapes require 15 minutes boiling, with 8 ounces of sugar to the pound. Rhubarb, or pie-plant (sliced), require 15 minutes boiling and 10 ounces of sugar to the pound. Quinces should be boiled until tender, with 10 ounces of sugar to the pound. PRESERVING TO MAKE PRESERVES requires | to 1 pound of sugar to each pound of fruit ; boil 1| to 2 hours. For a small family, pint fruit jars are preferable to quarts for canning and pre- serving. m P8 m JELLY MAKING m All fruits for jelly making should be gathered just before they are fully ripe and on a dry day. Acid fruits are most suitable, as they contain more pectin (the jellying principle) than the sweeter varieties. Strawberries and blackberries are difficult to make jelly from without the addi- tion of some other fruit, such as apple, currant, etc. TO COVER JELLIES There are three methods in common use : 1. Dip a round of paper in either alcohol or brandy, lay it on top of the jelly as soon as it is cold and then put the tin cover of the glass over the top. 2. Dip a round of paper in slightly beaten white of egg, cover the glass with this and press down till the paper adheres closely. The paper must be large enough to overlap the top of the glass at least half an inch on all sides. 3. Cover the jelly, when cold, with melted paraffine wax, having the wax quarter of an inch thick, as it contracts when cold, and if too thin a portion of the jelly will be left uncovered. CURRANT AND GRAPE JELLIES Pick over the fruit carefully and remove all foreign matter; put in a preserving kettle and crush to liberate the juice; heat till it flows freely, then place in a jelly bag previously wrung out of cold water and let the juice drip slowly. It may be left to drip over night. Measure, heat to boiling point, add the heated sugar, a pound to each pint of juice, and boil 5 minutes; skim if necessary; test, and if it jells,. pour at once into glasses. Cover according to any of the directions given. If a light, dehcate color is desired in making currant jelly, the stalks must be removed. This takes time, but the result warrants it. In some cases good jelly can be made by using only | of a pound of sugar to 1 pint of juice. This applies to fruits which contain a large proportion of sugar in themselves and also when the season is exceptionally dry and sunny. u a 201 9'jtM^ MEMORANDA « s s IS ^*5r«^:^ 202 m m m m m f^ U s^^t^ /-OSk^V APPLE, PLUM, CRABAPPLE OR QUINCE JELLY Wash, wipe and stem, from apples, crabapples and quinces remove the blossom- qmnces need hard rubbing to remove the fuzz; from plums remove the stones.' Cut all fruits into convenient sized pieces, using a silver knife to prevent dis- coloration, and add water, for apples and crabapples half as much water as fruit, for the other kinds of fruit use a little less water as they have more juice of their own. Cook until tender and strain through a jelly bag. Measure the juice and add the sugar, pound to pint, unless the fruit is very sweet, when a Httle less should be used; cook till the juice jellies when a little is cooled in a saucer; then put into glasses and cover. It mtist be remembered that too long boiling destroys the jellying principle; consequently, the fruit must not be allowed to cook longer than necessary. If sugar is heated after measuring, the jelly will be clearer and jell more quickly. The heating can be done while the fruit is coming to the boiling point. Jellies made by the cold process are the most delicate, but are not likely to keep quite as well as when fruit juice and sugar are cooked together. The method followed is the same as for ordinary jelly so far as the cooking, straining and meas- uring of the fruit and juice are concerned. The sugar — pound for pint — is added to the strained juice and dissolved; the steriHzed glasses filled and covered with sheets of glass to keep out the dust and attract the rays of the sun, and the jellies left in a sunny place until set. They are then covered according to directions given. PICKLING SOUR CUCUMBER PICKLES Select 100 cucumber pickles about 2 inches long, wash and put in salt brine (strong enough to float an egg); let stand over night. Next morning mix together 2 tablespoons each whole allspice, whole cloves, mustard seed, 12 bay leaves and 12 small red peppers. Drain the cucumbers and pack in a jar in layers, sprinkle each layer with the spices. Boil 1 gallon cider vinegar, let cool and pour over the spiced pickles in the jar. Cover to keep out dust and set away. ^ > SWEET CUCUMBER PICKLES '^M Select 100 cucumber pickles, not over 2 inches long, wash and put m salt brine (strong enough to float an egg) ; let stand over night. Next morning mix together 2 tablespoons each ground allspice, ground cloves and ground cinnamon, put in a bag and boil these in 1 gallon cider vinegar with 3 pounds sugar for 30 minutes, then take out spice bag and let vinegar cool. When cool pour over the pickles, which have been drained and packed in an earthen jar. Cover to keep out dust. fyz SShZ 203 5e J%e-^pi,^^ .^le J ^ ^^/rsf^ w 204 S^!^>^(?i?^fl^^flC^^^^'>^^SC<^<5*?^'?C^'5^^'\?^fl^^fl(? SWEET MIXED PICKLES Mix together 1 quart small cucumbers, cut in quarters lengthwise, 1 pint small ^ white onions, 1 small cauliflower broken in small bunches, i pint chopped celery C^ and -i- pint wax beans, broken, pack in layers in a jar, sprinkle each layer with ^ salt (using 1 ctip salt) and let stand over night. Next morning drain the brine ^ off, and over the contents of jar pour enough boiling water to cover; when scalded, ^ drain. Put into a bag 1 tablespoon each ground allspice, ground cloves and ground ^ cinnamon, boil these in 3 pints vinegar with 2 cups sugar for 30 minutes, then take ^ out spice bag and let vinegar cool. When cool pour over the mixed pickles, which ^ have been scalded, drained and packed down in an earthen jar. Cover to keep ^ M out dust. ^ M PICKLED BEETS J| g^ Boil 2 dozen beets (size of walnuts) until tender and then peel them. Boil 1 quart M ^5 vinegar with 1 cup sugar, 3 bay leaves, 6 each of whole cloves, black pepper and ^"i (f allspice, let cool and pour over the beets in an earthen jar, cover to keep out dust; ^ or seal in screw-top jars. d| GREEN TOMATO PICKLE ^ Slice I peek green tomatoes thin and pack in a jar in layers, sprinkling salt between ^ each layer; let stand over night. '■ jS Next morning mix thoroughly together dry, 1 tablespoon ground cloves, 1 ^ tablespoon ground cinnamon, 5 tablespoon ground black pepper, 1 tablespoon ^ ground turmeric, 3 tablespoons mustard seed and 4 tablespoons groimd yellow sS ^ mustard. Slice 6 onions thin. Drain brine off of tomatoes and pack in alternate ^ 8^ layers with the shced onions in a kettle, sprinkle each layer with the mixed ground ^ ^ spices; add enough vinegar to cover, let come to a boil and boil 20 minutes; stir ^ well so as to mix all thoroughly while boiling. Put in jar and let cool, then cover ^ to keep out dust. S? r^ SPANISH PICKLE— vSwF.ET Tomato Pickle 5>j» Wash and slice thin I peck green tomatoes and 2 onions. Pack in layers in ajar, ^ ^ sprinkling each layer with salt (using 1 cup salt for all). ^ f^ Next morning drain and put into a kettle, add 1 level teaspoon each whole g «^> allspice and whole cloves, 2 rounding tablespoons mustard seed, H cups sugar, ^ 2 finely chopped green peppers (remove seeds) and enough cider to cover. Let g simmer 40 minutes ; then put into screw top jars, let cool and close tightly. g CHOW CHOW— Mustard Relish Miv together 1 quart small cucumbers (pickles), cut in quarters lengthwise, 1 >^ ^ pint small white onions, 1 pint shced green tomatoes, 1 small cauhflower broken ^ ^ in small bunches and 3 green peppers quartered ; pack in layers m a ]ar, spnnkhng p U each layer with salt (using 1 cup salt) and let stand over night. ^ ^ Next moi-ning drain the brine off and pour over the contents of ]ar enough ^y boiling water to cover; when scalded drain. ^ 205 S[^.^^ MEMORANDA «»>f S^^S^^ 'i^^S^j^S^ ^' la^sj^^fi 8? si si 206 Boil in a double boiler 1 quart vinegar, 3 tablespoons ground yellow mustard, 1 rounding teaspoon turmeric, f cup of sugar and | cup flour; stir the ingredients smooth with a little cold vinegar before putting them in to cook. Cook until mixture thickens then pour over the pickles and mix well. This will keep in stone ^ jar. Cover to keep dust out. ^ If Hked, 1 cup chopped celery and 1 cup wax beans (broken) may be added ^ before salting in the evening. d) GINGER PEARS ^ Peel and cut in strips 1 dozen large pears (which are not quite ripe), add sugar ^ equal to f the weight of the pears, the juice of 1 lemon, f cup water and 1 rounding fs teaspoon ground ginger. Boil all together until the pears become transparent; (4 then put into screw-top jars, let cool and close tightly. ^ n I u SPICED PEARS— Sweet Pickled Peel 2 dozen pears (medium size a,nd not quite ripe), leave them whole, boil in water until beginning to get tender, then drain and pack in screw-top jars. Boil 2 quarts vinegar, 3 pounds sugar, 1 rounding tablespoon whole cloves and a 2-inch piece of stick cinnamon for 30 minutes; while hot pour over the pears in the jars, let cool and close tightly. Peaches can be prepared same as above, but should not be boiled in water; merely heat them in the vinegar a few minutes and ^ack in jars. «2 n l>2 m 4! 'og'us ^^^^^W 207 ^^0t>.£^f^^J^^ MEMORANDA SI ^ &!.»'« i-S^«'^ ^^^^^^ 208 15? ^^ m m HYGIENE. Health is merely a matter of right living. Disease is not an accident, it follows cause and effect as does every other condition or occurrence. jjj Disease comes because of the habits and environments of life that produce it, ^ while perfect health of body and mind is directly dependent on cleanliness, exercise and wholesome diet. The most important factor to the well being of man is cleanliness, both internal and external, therefore it is imperative to breathe fresh air and an abundance of it. Spend a sufficient time in the open air and ventilate all indoors properly and thoroughly; in other words, breathe enough fresh air to cleanse and purify the blood, drink enough pure water at intervals between meals to wash away and eliminate from the body all poisons, impurities, tissue waste and disease producing elements. Fresh air and pure water are the great purifying and cleansing agents of nature that make prolongation and continuance of life possible. Without them life could not endure. External cleanliness implies that you must bathe and bathe often, wash and wash clean in plenty of water and spare not the soap. Bathe the body once a day, preferably in the morning, dry thoroughly with a coarse towel and rub the entire body vigorously. Comb and brush the hair each day, using a coarse comb and a stiff bristle brush. Never use towel, brush or comb used by others. Snuff a little diluted salt water up the nostrils each morning and gargle the throat with the same. Brush the teeth each morning with a good tooth brush, using pure water, and do hkewise at night before retiring. Antiseptics, cosmetics and other toilet preparations imdoubtedly make more pleasant this daily.routine of body care. Cleanly surroimdings are also most important, as the home, its furiiishings' wearing apparel and all utensils employed in the preparation and serving of foods should be clean and sanitary. Exercise of the body and min,d are so .^sential to develop form and cultivate the senses and prevent ailments that fully 75% of all the ills that man is heir to such as nervousness, indigestion, constipation, general debility, anamia, poor circulation, headaches and like derangements may be positively overcome by right living and properly cooked food; whereas another 20% of all diseases may be avoided by cleanliness because all infections and contagious diseases are directly traceable to the negligence of hygiene or body cleanliness. m SUGGESTIONS FOR THE SICK ROOM Keep patient in a bright, sunny room, without carpet or draperies, so it can be t slowly 30 minutes, stirring often. Serve thinned with hot milk; add more salt if ^ needed. Good for convalescents; ^ MILK PORRIDGE ^ Moisten 1 tablespoon flour to a smooth paste with a Httle water, add to 1 cup hot ^ milk and boil for 6 or 8 minutes, stirring all the time. Season with salt and strain if lumpy. A httle sugar may be added, if liked. Milk porridge is given for looseness of the bowels. EGGNOG Beat 1 egg until light, add 1 teaspoon sugar, J cup milk and season with salt. Stir thoroughly and serve cold. A tablespoon of good whiskey may be added. POACHED EGGS ^ Break an egg carefully into a saucer and slip it into a frying pan hot, salted water. Dip hot water over the yolk with a spoon while cooking. When the white is firm and a film has formed over the yolk, take up the egg with a skimmer, drain, trim off rough edges and serve on a sHce of toast. Season with salt and pepper. m •213 '^^&%-&^^i « ^H 5^' MEMORANDA i-ii^'5;/i^safj W. 214 S5 IRISH MOSS BLANCMANGE Pick over and wash 1 tablespoon Irish moss, put it in a small saucepan with | cup ^ milk, place over hot water and cook for a few minutes, till it will thicken when tried ^ on a cold dish. Add pinch of salt and a few drops of vanilla or other flavoring extract to taste. Strain into a cup and serve cold with sugar and cream. AN INVALID'S DRINK Place in the bottom of a wineglass 2 tablespoons of grape juice; add to this the beaten white of an egg and a little chopped ice. Sprinkle sugar over the top and serve. This is often served in sanitariums. GRAPE JUICE AND OLIVE OIL As an excellent substitute for cod liver oil, physicians recommend the following: Put 4 tablespoons grape juice in a glass, add 2 to 4 tablespoons olive oil and take immediately. BLACKBERRY CORDIAL Squeeze the juice from the berries and to every cup of juice add a cup of water, 2 tablespoons sugar and 1 level tablespoon mixed ground spice; boil together 15 minutes, strain and let cool. Then to each cup of this mixture add J cup of good whiskey or brandy. Bottle it and cork tightly ; it will improve with age. «2 CHICKEN CUSTARD Beat 1 egg, add ^ cup strong chicken broth and | cup fresh milk, season with salt ^ and pepper to taste and strain into small cups. Set the cups into a pan of hot c| water and bake in a moderate oven. This is good either hot or cold. aS LEMON ICE Boil 5 cup sugar and | cup water together with a small thin piece of lemon rind for about 3 minutes, cool, add juice of 1 lemon and freeze like ice cream. ORANGE ICE Boil I cup sugar and f cup water together with small thin pieces of orange rind for about 3 minutes, cool, add juice of 1 large orange and freeze like ice cream. m i^^S '■^ J^^J^jf'^.Sif^.Sijfi.Si^.S^. S^^^l MEMORANDA n & '^^^5 W'^ 216 'ISfj^'^fjS i:fl»?ib:^k.^ i>ii>^ !.>*>3!:a\? :5ft? m Every Housekeeper Should Have at least J dozen each of the different house- hold linens, more towels and napkins, if possible. But no matter what the quantity, take only half of the things for daily use, always keeping some and using them in turn as you supply new later on. You will in this way always have a set of nice pieces and will not have all torn and worn out at the same time. Aluminum Ware when discolored by alkalies or burnt adhering matter is best restored by cooking tomatoes in the vessel or by filling it with water and adding 1 teaspoon oxalic acid and letting stand over night. Can also be scoured with fine scouring material; never scrape with knife, wire cleaner or sharp instrument nor coarse scouring material; never use lye or ashes. Apple cut or pared and placed in cake box keeps cake fresh a long time. Ammonia Water will remove the unpleasant odors resulting from prespira- tion; it is a perfectly harmless remedy; use 1 tablespoon of ammonia to a quart of water and sponge the body with it. Ammonia Water after it is used for washing may be used to water house plants. It is a good fertilizer. Brooms should be soaked in strong hot salt water before using; it toughens the straws and the broom will last longer. Brushes should be washed in ammonia water; it thoroughly cleanses them, stiffens the bristle and to a great extent prevents the bristles coming out. Battenbergs, if rinsed in water with a teaspoon of borax when laundering, will not require starching. Bread insufficiently salted becomes acid, dry and crumbles. Bread Crumbs are -preferable for covering articles for frying; cracker crumbs absorb the grease. Bread, when stale, may be dried and put through the meat chopper; this makes it much finer than rolling and does not take so much time. Bread or cake when warm should be cut with hot knife; dip knife in hot water and wipe dry. Black Spots on dishes and discolorations on teacups are removed by damp salt. Bamboo, Rattan and basket furniture may be thoroughly cleaned by scrub- bing with brush and strong salt water. ^■^vr^s'; 217 CV^^'< p^:^S.^S;^^:^^^i MEMORANDA ^f^^fj^'>^]^'it^/f^if]ff'i^fi 218 (?*?a>l^ ra n ■m I'm Bath Tubs, wash basins and stone slabs are quickly cleaned by rubbing with dry salt before washing. Bedroom Floors may be kept cool and fresh in summer if wiped daily with cloth wrung out of strong salt water. All microbes, moths and pests are thus destroyed. Boiled Starch is much improved by the addition of sperm or salt, or both, or a little gum arable dissolved. Burns can be relieved by applying alum water or soda or coat over with un- salted lard, vaseline or white of an egg. Borax put in the last water in which clothes are rinsed will whiten them sur- prisingly. This is especially good to remove the yellow that time gives to white garments. A teaspoon of pulverized borax is sufficient. Colds, hay fever and kindred affections may be much relieved by using very fine dry salt as snuff. Catarrh, Nasal, is often relieved by a syringe of weak brine or by snuffing fine dry salt up the nostrils. Carpets are brightened and their colors preserved if wiped with clean cloths wrung out of salt water. Carpets may be freed of moths by scrubbing the floor with strong, hot salt water before lajdng the carpet and sprinkling the carpet with salt once a week before sweeping. Cheese wrapped in a cloth moistened with vinegar will neither dry out nor mold. Rind should be trimmed off. Coat Collars can be cleaned by rubbing with equal parts of ammonia and alcohol. Camphor kept with your silver will keep it from tarnishing. Claret Stains dan be removed by covering the spot with salt as soon as claret is spilt ; let it remain a few minutes, then rinse in cold water. Cornstarch added to fruit pies will prevent running or cooking over. Curried Dishes are particularly delicious in summer, when our appetites need a little stimulating. Croquettes and meat balls which are covered with bread crumbs and dipped in egg may be made the day before; the egg makes an airproof covering. Celery eaten abundantly is good for neuralgia. Celery Tops can be dried and used for flavoring soups, etc. Carpets with small figures wear best. Cake Pans dredged with flour will keep cake from sticking. Caraway Seed ground is a flavoritig for cake; the ground spice is preferred to the seed by many. Challies come out nicely when washed in rice water, made by boiling 1 pound of rice in 5 quarts of water. Strain and cool. Clothing may be freed from grease spots by mixing equal parts of ether, ammonia and alcohol and rubbing into the grease spot. Allow it to evaporate. m 219 'It ^^ ^^^^^^^^^^^^' MEMORANDA 220 ^^ I's^^a^ s1% Cut Glass may be cleaned by washing, then drying and afterwards brushing with a soft brush dipped in prepared chalk, carefully going into all crevices. Charcoal is recommended as an absorber of gases in the milk room or ice box. It should be freshly powdered and placed in small box or saucer. Cotton Goods will not fade by subsequent washing if placed in. boiling water into which 1| cups of salt to every gallon of water has been dissolved. Leave goods in water until cold. Dining. Table can be polished with melted beeswax rubbed on with a soft cloth. Drawers that stick or bind will work smoother if rubbed with hard soap. Dresses may be bleached when faded by boiling in cream of tartar water. Dyspepsia, heartburn and indigestion are relieved by a cup of hot water in which a small spoonful of salt has been dissolved. Drains can be kept clear and clean by pouring down once a week at night a can of scrubbing lye dissolved in a gallon of water. Hot soap suds and washing soda, are also good. Dish Washing should be started by scraping left-over particles from the dishes; then in hot soap water, wash glasses first, then cups and saucers, then plates, etc., rinse washed dishes in clear, hot water, let drain, then rub dry. Remove grease from pans with newspaper, then wash in hot, soapy water, dry with dish cloth wrung dry and finish by placing on stove or shelf. Soak all dishes in cold water immediately after using. Doors that creak should be oiled at the hinges with machine oil. Eyes when weak and tired are refreshed by bathing with warm water and salt. Flaxseed, boiled, strained and the juice flavored with lemon is excellent to stop a cough. Furniture or Floor Polish can be made by melting 2 ounces beeswax and mixing with 1 pint turpentine; apply with brush and poHsh with soft cloth. Floors that have large cracks or open seams can be filled by dissolving 1 pound of ordinary glue in 1 pint of boiling water, to this add enough fine sawdust to make it of consistency to spread well. This is excellent and inexpensive; can be used to fill cracks before varnishing or painting. Fatigue that prevents sleep may often be relieved by rubbing the body gently with a towel wrung out in hot salt water. Flannels should be dried quickly after washing, and when ready, dry-press with a moderate hot iron they will shrink but little. Fire when smouldering or dull, may be cleared for broiling withahandful of salt. Feathers uncurled by damp weather are easily curled by shaking over fire, in which salt has been thrown. Fish may be scaled much easier by first dripping them into boihng water for a minute. Fruit Stains may be removed from linen or cotton by pouring boihng water through the fabric. ^"^c; '^" 221 ^^^MJ^A KJtJ^Jti (jBs'J^.^^.^^J^cJ^.4 '&&^'^ « ^ ^ ^ MEMORANDA '-•^^-'^^-^^-^^ "if^.^^iS 222 ■m Granite Ware can be cleaned when mixture has cooked or burned on by half filling with water and washing soda, heat gradually to boiling point, boil for some minutes, empty, then wash. Grease Spots may be removed from cloth by rubbing with salt dissolved in alcohol or ammonia. Grease Spots may be removed from a carpet by using chloroform or ammonia and water. Grease spilt on kitchen floor should be treated as follows : Pour cold water on it immediately; this will harden it and prevent it from soaking into the wood; then scrape with a knife. Before scrubbing soak the spot with cold water and washing soda for 10 minutes. Grease Spots on wall paper can often be removed by the apphcation of pre- pared chalk; let remain for a day and dust off. Grass Stains can be removed from cotton goods by washing in alcohol. Garments stained by perspiration should be soaked in cold suds and bleached in the sun. Hiccoughs can be cured by taking a long breath and holding it. Ink Spots can be removed from white goods by soaking in sour milk or ap- plying lemon juice. Ink Stains, if fresh, can be removed from carpets and tablecloths by succes- sive applications of dry salt. Iodine after being applied to the skin can be removed with ammonia if it smarts too much. Iron Rust can be removed by saturating the spot with lemon or tomato juice, covering with salt and exposing to the sun for several hours. Irons should be heated gradually when new to prevent cracking . Irons can be excellently cleaned with fine emery paper. Jars holding a pint, are more economical than larger ones for preserves in a small family. Jewelry and precious stones will become very bright if cleaned with 1 part ammonia and 3 parts hot water. Japanese and Plain Straw Matting should be washed with salt water and rubbed dry. This keeps them soft and prevents them becoming brittle and cracking. Jellies or Ices can be removed from glasses or molds very readily by wrapping hot cloth around same a minute, then turn out on a dish. Kerosene applied to unused stoves will prevent rusting. Kerosene poured down the sink and boiling water immediately after will clean out a stopped-up drain pipe. Knife blade stains, however obstinate, will disappear if rubbed with g, piece of raw potato. Knives with ivory or pearl handles should never be put in hot water; it causes them to crack and discolor. Lemon and salt will remove stains from fingers. Do not use soap afterwards. m 223 %|fc,^|R..^ft^ ^^.^^^.^^^.^^^,^^>^,^^/^-^^^^ 1^ MEMORANDA ^ ^ b ^ ^ 224 ^/^ m .soSs-atJ Lamp Burners are improved by boiling in strong washing soda water, then rub with cleaning cloth. Lamp will not smoke if wick is soaked in vinegar and well dried before using. Lace Curtains can be given a creamy shade if wanted, by adding clear strong coffee to the starch. Medicine Stains may often be removed with strong ammonia. Mildew Stains can be eradicated with lemon juice. Mattresses should be covered with heavy muslin; it looks better than ticking and can be washed. Mirrors should not be washed with soap unless greasy. Use soft rags and clear water and finish with chamois or a rag that does not leave lint. Mustard with a pinch of salt added will not sour. Meat may be kept fresh in summer by immersing it in sour milk or buttermilk, and putting it in a cool place. Rinse well before using. Meat beginning to sour will sweeten if placed out of doors in cool air overnight. Milk which has changed may be sweetened or rendered fit for use by stirring a little baking soda in it. Marble can be cleaned with two parts of common soda, one part of finely powdered pumice stone and one part of finely powdered chalk; sift through a fine sieve and mix it with water; then rub it well over the marble, and the stains will be removed. Milk pan should be rinsed in cold water before using for scalding milk, it will prevent sticking. Milk when fresh should not be mixed with old if you wish to keep it. Milk Bottle should always be washed on the outside before any milk is poured from it. Nutmegs can be tested by pricking with a pin; if they are good the oil will spread around the puncture. Oxgall added to water will set colors of any soaked goods in it before washing Use 1 tablespoon to a gallon of water. Oxalic Acid should be added to water in which white stockings are washed to remove the stains caused by shoes, but should never be used for colored stockings, as it will bleach them. Onions eaten with bread and butter a short time before retiring will act as a sedative and induce sleep. Orange and Lemon Peel should be dried and kept in bottles to be used in cooking. Overshoes can be brightened with ammonia water when they become dingy. Potatoes if pared and laid in cold water just before boiling will be much whiter. Pans which have retained the odor of cabbage, onions or other strong-smelling vegetables, can be sweetened by first washing and drying the pans, then turning them bottom up over a httle salt sprinkled on the stove. m ^2 15 r^C5 r^^ 225 '^^^^^^^ ^' yj^Mgt,^ w^ff^Mr^j. MEMORANDA 5^^^«^^> :^> ^ ^ ^ ^ % ^ ^ ■iiia m » n n Pans and kettles should be filled with cold water and allowed to soak, away from heat; never place them on the stove to soak, it only makes them more difficult to clean. Pillow Cases may be made out of linen or Holland shades that have been discarded and washed several times. Paint on white goods, when still fresh, can often be removed by simply soaping it well and then pouring water over it. Paint Stains, when dry and old, may be removed from cotton or woolen goods with chloroform. It is a good plan first to cover the spot with olive oil or butter to soften it. Roaches can be poisoned by placing cucumber peelings around their haunts. Raisins and Currants, if rolled in flour before putting into a cake, will not sink to the bottom. Soap and Water should never be used on varnished work. Salt added to the whites of eggs will make them whip better; just a pinch to each egg. Salt and Sugar mixed together will sometimes stop coughing. Soap dried and grated, mixed with com meal and borax, is an excellent cleanser and whitener for the hands. Mix 1 cup grated soap with 2 cups fine corn meal and 1 teaspoon powdered borax. Suet should be chopped in a cool place and sprinkled with flour to prevent sticking together. Salt will clean a bottle or vinegar cruet nicely. " Use plenty coarse salt and very little water, shake vigorously until clean, then rinse. Silverware may be cleaned with soft leather or chamois dampened with water, and dipped in prepared chalk. Do not use soap on silverware ; it will dull the luster. Soap boiled in water until dissolved is fine for washing the hair; it cleanses better than cake soap. Boil scraps and small pieces to a thin paste. Salt mixed with cornstarch in proportion 6 to 1 will prevent lumping in salt- cellar. Salt and Vinegar is the best thing for scouring copper kettles. Sugar added to the water used for basting roast beef will. give it a rich brown color. Sieves should not be washed with soap, but cleaned with a brush and clear water, using washing soda if necessary. Soap is injurious to oilcloth ; better clean with milk and water. Shoes when damp inside should be stuffed with paper ; it will absorb the moisture and prevent them getting hard. Salt, in solution, is an antidote for many poisons. Salt, used as a tooth-powder about once a week, hardens the gums, makes the teeth white and sweetens the breath. Use very fine salt. £V"^K^: ?te"«:^' 227 eiS 15 15 15 •i^^-S?fj 'i^Mj^ M0^Mf^^.Sii f^J^Jfs. MEMORANDA 1^ ^^Tggr ggr g^ 15^^ <;^^<^3$ ' (lJ?* (?Jt' pJ* pi* pj* pj* pj 22s IS'-' .fV^si^ m n n Us Salt will oirdle new milk, hence in preparing porridge, gravies, etc., salt should not be added until the dish is prepared. Starch with a few drops of kerosene added will make the ironing easier. Tinware may be cleaned and brightened by scouring with powdered washing soda. Turpentine added to the water in which your clothes are boiled will whiten them. Tea Stains can be prevented from spreading and be removed by pouring clear boiling water through strained fabric. Utensils should be well cared for; nothing more quickly characterizes good housekeeping than the care of kitchen utensils. "A good workman loves and cares for his tools." Such utensils as turn with cranks and have oil in their bearings should not be left in water, as the oil is thus washed out and the utensil quickly spoiled. Clean well with clear hot water and dry thoroughly before putting away. Utensils of all kinds, such as pans, pots, skillets, etc., should be cleaned with as much care on the outside as on the inside. Use clean, hot, soapy water, changing as soon as it becomes greasy; wash and rinse the dish towel after each using. Keep things clean — "do not get them so once a week." Varnish or Paint spots in cotton or woolen goods may be removed by apply- ing oil of turpentine or benzine ; after using either, the goods should be washed in soap suds; Velvet can be restored and the pile raised by covering a hot smoothing iron with a wet cloth and holding the velvet firmly over it ; the vapor rising will raise the pile of the velvet with assistance of a light whisk. Vegetables to be used for salads should be soaked and washed in cold salt water to remove germs, insects and worms. Vases if filled J ivll of sand will not be blown or knocked over so easily. Windows that creak should be oiled at the rollers with machine oil. Windows should not be washed with soap unless greasy. Use soft rags and clear water and finish with chamois or rag that does not leave lint. WHEN SERVING First. — Food should always be set down before the guests from the right side. Second. — When a dish is presented from which a guest is to help himself, it should be passed from his left. Third.— When a course is finished, remove the plates from the left side. Most of the minor particulars of ser\ang depend entirely upon the number of assistants in attendance. WHAT NOT TO DO AT THE TABLE Don't lean on the table with your elbows, or sit far back in your chair. Don't eat soup from the point of your spoon. Dip from you toward the edge of the soup plate. Don't ask for a second helping of soup or fish. Don't cut potatoes with a knife. Don't leave a spoon standing in your tea cup. ^ u u u jV"^^: £v::^i?te; (JUS ^"^s^'^**"%?^ r^J 229 rl^^^^^^^^:^^, x^.£^J^.S^^^ ^S^I MEMORANDA %irsMfiJ^M^^ si LI 8% ^•^ 230 n m .^^^^ J^^>^.-v> aJ'i^'VS 7i Don't pile food on the back of the fork. Don't cross the knife and fork on the plate. Lay them side by side, handles together Don't dip bread in gravy, tea or coffee. Don't butter a whole slice of bread. Break it off in small bits and butter each before eating it. Don't fold your napkin after having partaken of a formal meal ; leave it unfolded ^ on the table. r. Don't use toothpicks in the presence of others. ^ m SOME REASONS Why We Take Milk or Cream in our Coffee: Because tea and coffee both contain tannic acid, which has a strong affinity for albumen and therefore is apt to injure the coating of the stomach; but when milk or cream, both containing albumen, is added to tea or coffee, the tannic acid is neutralized and the lining of the stomach is protected. Why We Add Vinegar to a Salad Dressing: Not only because it tastes better, but for a chemical reason, which is as follows: Raw vegetables are easily enough digested by cows and horses, but with difficulty by the human stomach, because they contain that hard, fibrous substance, cellulose. Acids dissolve cellulose, and vinegar is an acid; that is why we take it with salad and cabbage, and doubtless that is why it tastes so good, for the palate is an excellent judge of what is good for the stomach. Oil is for the very good reason that it protects the lining of the stomach from the action of the acid in the vinegar. Why We Take Butter on Bread : Partly because flour does not contain fat, but primarily because butter contains a trifling quantity of a substance called "extractives," which in some unknown way stimulates and aids digestion. Why We Use Pepper, Mustard and Spices: Because they tickle the glands of the stomach and make them work, thereby producing an abundant supply of digestive juices; they also stir up the liver, and a stirring up of this organ is im- portant for people who live sedentary lives. ^ ^^■ r«5 :^r 231 seiiB u Hi MEMORANDA ^ B LS ^^ as' 232 ^^ ^j iw^iffl^ S»nJ TABLE OP PROPORTIONS Each cup of flour usually requires: I cup butter or butter and lard mixed for pastry. 1 rounding teaspoon of butter for biscuit. - xm ^ rounding tablespoon of butter and lard mixed for shortcakes, jg^ 2 rounding tablespoons of butter for cup cakes. ^¥^ 1 rounding tablespoon of butter to 1 cup of water for basting. i teaspoon salt. 1 heaping teaspoon baking powder. I cup milk for muffins, gems, etc. 1 cup milk for batters of all kinds. To 3 cups flour, use 1 cup liquid for bread. To 1 cup sour milk, use | teaspoon baking soda. To 1 cup molasses, use J teaspoon baking soda. To 1 pound of meat, use 1 teaspoon salt. U m WEIGHTS AND MEASURES 50 drops • . . . 1 tpfmnontifiil 3 teaspoons 4 tablespoons 4 wineglasses 1 tablespoonful. ■ ■ • • 1 wineglassful. L6 tablespoons of liquid 1 gill 1 cupful 1 cupful. i cupful. 4 cupfuls ... 1 quart. .1 pound. .1 pound 2 cups butter, packed solid 4 cups sifted flour 9 large eggs .... 1 nound 2 cups granidated sugar 1 pound. Teaspoons and tablespoons are measured level, unless otherwise stated. A rounding teaspoon or tablespoon means that the material shotild lie as much above the edge of the spoon as the bowl sinks below it. A heaping teaspoon or tablespoon means all the material that can be heaped upon the spoon. One-half spoon is measured lengthwise of the spoon. Cups are measured level full. Butter or lard when measured by the spoon or cupful should be warm enough to pack solid. A set of measures (quart, pint and half -pint) should be in every kitchen. The graduated measures divided into quarters, halves and thirds are best. An accurate scale is indispensable to good cooking and housekeeping. ^S- i^W^^'^' !© W^. r«e ^"^*f"^^V'^iVr 233 ^ « MEMORANDA mw. i^5f (i^if a^'>i^^ 'iTg ^^^> INDEX A Apple Fritters 17 Apple Sauce ,' ' .' .' 131 Asparagus j23 B Beans, Kidney X17 Beans, Lima 117 Beans, Navy, baked '.'. '. 117 Beans, N"avy, boiled 115 Beans, Navy, boiled with tomato sauce. 115 Beans, Salad, cold II7 Beans, Salad, hot ! 119 Beans, String, canned; 119 Beans, String, fresh 117 Beans, String, sour 117 Beans, Wax, canned 119 Beans, Wax, fresh 117 Beets, boiled 127 Beets, pickled 205 Beef, Fillet of 73 Beef, Hungarian Goulash 7 3 Beef, Meat Balls with paprika tomato sauce- 71 Beef, minced 73 Beef, Parts used for food 57 Beef, Roast, broiled rump 69 Beef, Roast, German sour 71 Beef, Roast, Pot 71 Beef, Steak, broiled. • 6 7 Beef, Steak, fried 69 Beef, Steak, pan/ broiled 69 Beef, Steak, Flank with Chili Sauce... 71 Beef, Steak, Round with Oysters 69 Beef, Stewed, with Horseradish Gravy . 69 Beef, Stewed, Irish 73 Beef, Tea 211 Beef. Tongue 75 Beef, Various cuts of 59 BEVERAGES 193 Chocolate 193 Cocoa 193 Coffee, boiled 193 Coffee, drip 193 Cream Fizz 195 Fruit Punch 195 Gra.pe Juice Ambrosia 195 Grape Juice and Carbonated Water. . 195 Grape Juice Punch 195 Lemonade 1 95 T/emonade No. 2 195 Tea ISS Tea, Iced 193 BREAD, ROLLS, ETC 143 Bread, General rules for making.. 143 Bread, Boston Brown 1 f 9 Bread, Entire Wheat 149 Bread, Graham 149 Bread, Milk 147 Bread, Raisin 147 Bread, Rye 149 Bread, White 147 Croutons 153 Coffee Cake, Crumb 151 Coffee Cake, German 151 Coffee Cake, German PYuit 151 Coffee Cake, Quick 153 Coffee Cake, Spiced 153 Fruit Stolle 151 Toast, Dry 153 Toast, Milk 153 Ton St. Tomato Cream 153 Parker House Rolls 151 Biscuits Jf Blackberry Cordial ^10 BREAKFAST DISHES 13 Apple Fritters ]l Biscuits Ig Buckwheat Cakes l-^ Cereals ^1 Cereals, Time for Cooking 23 a Corn Bread 15 ft iOggs, Creamed ' 19 ^ Eggs, Deviled 17 11 Eggs, Escalloped 17 ^ Eggs, Fried 17 f^ Eggs, Omelet 19 1> Fggs, Omelet No. 2 19 SSj Eggs, on Toast 19 r. Eggs,. Poached 21 ^ Eggs, Scotch 19 5j Eggs, Scrambled 19 f" Eggs, Scrambled No. 2 19 J Eggs, Stuffed 21 % Eggs. Toast 21 V Griddle Cakes, Bread 13 il. Griddle Cakes, Plain 13 » Griddle Cakes, Sour Milk 13 V Griddle Cakes, Sugar Corn 13 «*, Muffins, Corn 15 iS Muffins, Graham 15 V Muffins, Plain 15 (fj Pancakes, Egg 17 ffi Pancakes, Potato 17 ty Rice Cakes 17 ft "WJaffles, Buttermilk 15 ^ Waffles, Plain 15 ry Waffles, Rice 15 fj Brown Betty 1 7'! ^ Buckwheat Cakes 13 fj. Cabbage, boiled 125 W'- Cabbage, cold slaw 127 ft Cabbage, Red 125 ^ CAKE 155 3>] General directions for ma-king 165 /J Oven Tests 'or 157 V Filling, Apple 159 J*. Filling, Caramel 159 /» Pilling, Chocolate 159 V Filling, Cocoanut 159 ft Filling, Custard 159 jfi Filling, Custard Nut 159 \'-^ Filling, Fig and Nut 159 JM«) Filling, Fruit and Nut 159 fl>t« Filling, Marshmaliow 159 kV' Filling, Orange 159 A Icing, Boiled 157 ^ Icing, Chocolate 157 V Icing, Plain 157 ft Chocolate Loaf Cake ls;:> «S Cocoanut Drops 167 V Cocoanut Zwiebach (Bakers' Toast) . 167 pji Cookies, Cocoanut Cream 16^ ^ Cookies, German Chocolate 16T \' Devil's Food Cake 165 ft Doughnuts 167 ^ Drop Spice Cake 163 a' Feather Cake 161 ft Fruit of the Gods 165 ^ Ginger Bread 167 a Ginger Snaps 167 ft Marble Cake 163 ^, M.arguerites 167 a Nut Cake 163 ft Orange Layer Cake 163 ^ Ribbon Cake 163 Jl Spice Cake 161 ^ Sponge Cake 165 Ki Three-Egg Layer Cake 163 J Vanilla Wafers 165 5{ CANIVIIVG, PICKLING AND PRE- a SERVING 197 ^ Canning over the Fire 199 ^ Canning by Open Kettle Process.. .199 a Canning without Cooking 199 ft Canning, Selection of Fruit for.... 199 ^ Canning. Svrups for 197 ^ Jelly, Making 201 (f Jellv, To Cover 201 f .Teilv. Apple 203 -j' Jellv, Crab apple 203 ft Jelly, Currant 201 f 235 n n Jelly, Grape 201 Jelly, Plum 203 Jelly, Quince 203 Pickling-, Beets 205 Pickling-, Chow Clio-nr rMustard Relish) 205 Pickling, Ginger Pears 205 Pickling-, Tomatoes Green 205 Pickling. Tomatoes, Spanish Sweet Pickle 205 Pickling-. Cucumbers, Sour >. .203 Pickling, Cucumber.?, Sweet 203 Pickling, Cucumbers, Sweet Mixed. 205 Pickling, Spiced Pears or Peaches. 207 Preserving 201 Pickling Spiced Fears or Pe.aches. . 207 Cauliflower 125 Cereals 21 Cheese, Fondu 139 Cheese, Golden Buck 139 Cheese, Toast 139 Cheese, "Welsh Rarebit 139 Chicken, Broiled 67 Chicken Croquettes 99 Chicken and Dumplings 97 Chicken, Fricassee . ., 97 Chicken, I'ried So Chicken, Fried, German Style 95 Chicken Pot Pie 97 Chicken, Roast 65 Chicken, Roast, Left Over 95 Chicken, Roast, Stewed 97 Chocolate 193 Chow Chow (Mustard Relish) 205 Clarifying Fat 67 Cocoa 193 Coffee, Boiled 193 Coffee, Drip 193 Coffee Cake, Crumb 151 Coffee Cake. German 151 Coffee Cake, German Fruit In'l Coffee Cake, Quick 153 Coffee Cake. Spiced 153 Corn, Baked 121 Corn Bread 15 Corn, Canned 121 Corn Fritters 121 Cream Fizz -"^5 Croutons 153 Cucumbers, Fresh '"^ Cucumbers, Sour Pickles 203 Cucumbers, Sweet Pickles 203 Cucumbers, Sweet Mixed Pickles 205 D Desserts, see Puddings and Desserts.. 1 Duck, Fried, German Style Roast Roast, Left Over Duck Duck. Duck. Duck, Duck, Duck, Duck. Wild Wild, Wild, Wild, Wild, Broiled 1 German Style 1 Roast 1 Roast, Left Over Dumplings, Apple 1 Dumplings, for Soup Dumplings, German Potato 1 Dumplings, Marrow, for Soup E Eggs, Creamed 19 Eggs, Deviled 17 Eggs, Escalloped .' 17 ." E--'fs, Fried 17 Eggs, Omelet 19 Eggs, Omelet No. '2 Iff Eggs on Toast 19 Eggs, Poached 21 Eggs, Scotched 19 Eggs, Scrambled 19 Eggs, Scrambled, No. 2 19 Eg-gs, Stuffed 21 Egg- Plant, Pried -. 123 Eg-g-nog 213 Eg-g Toast 21 Fillings for Cakes 159 FISH 31 To Clean 33 To Broil .__, 33 To Fry 33 To Bake 35 To Boil 35 Haddock, Baked with Stuffing 37 Halibut and Tomato Sauce 35 Herring, Pickled 39 Herring, Salad 39 Mackerel, Baked fresh 37 Mackerel, Boiled salt 35' Mock Herring Salad 39 Oysters, Croquettes ^. 4S Oysters, Escalloped 43 Oysters, Pried 43' Oysters, Fried in Batter 45 Oysters, in Blankets 45 Oyster Loaf 43 ' Oyster Patty Filling 45 Oyster Stew 45 Red Snapper, Baked with Oyster Stuffing 37 Red Snapper, Boiled with Oyster Sauce 37 Salmon Croquettes 37 Salmon Cutlets 37 Salmon in Gelatine 39 Salmon Salad 39 Shad, Broiled 41 Shad, Roe 41 Left Overs, Creamed 41 Left Overs, Hash 41 Left Overs, Escalloped...' 41 Left Over.s, Salad 41 Sauces, Drawn Butter 47 Sauces, Egg 47 Sauces, Hollandaise 47 Sauces, Mustard 47 Sauces, Mustard Mayonnaise 47 Sauces, Oyster 47 Sauces, Tomato 45 Sauces, White 47 Stuffings for 43 Stuffing, Ovster 43 Stuffing, Plain 43 Fricadelle (Meat Cakes) 87 Fruit, Stewed Dried 131 Fruit StoUe 151 ^S G Game, see Poultry 91 Gingerbread ] 67 Golden Buck ' 139 Goose, R.oast 99 Goose, Roast, Left Over 99 Grape Juice Ambrosia - 195 Grape Juice and Carbonated Wlater. ...] 95 Grape Juice and Olive Oil 215 Grape Juice Punch 195 Griddle Cakes, Bread 13 Griddle Cakes, Plain 13 Griddle Cakes, Sour Milk 13 Griddle Cike, Sugar Corn 13 Guinea Fowl, Fried 101 Guinea Fowl, Fried Germa.n Style loi Hi 236 m m fA ■m H Haddock, Baked witli Stuffing- 37 Halibut and Tomato. Sauce '" 35 Hash ' ■ ■ ' gy Hash, Baked g-r nerring, Pickled '...'. 39 Herring Salad 39 Hung-arian Goulash ' vq HYGIENE ■.'.'.'20s I ICE CREAM AND ICES 189 Ice Cream, Banana '.189 Ice Cream, Peach isg Ice Cream, Strawberry 189 Ice Cream, Vanilla 1S9 Ices, Cream Fruit Salad 191 Ices. Lemon I91 Ices, Milk Sherbet 191 Ices, Orange I9I Ices, Orangeade 191 Ices, Orange Punch 191 Ices, Peach Melba 191 Ices, Raspberry 191 Ices, Raspberry Sherbet 1 91 Ices, Roman Punch 191 Ices, Three of a Kind 189 Icings for Cakes 157 INTRODUCTORY 3 INVALID COOKING 21 ] Barley Lemonade 213 Beef Tea 211 Blackberry Cordial . .215 Chicken Custard 2in Cracker Gruel 21.'f Creamed Egg 213 Eggnog 21 'S Flaxseed Lemonade 213 Grape Juice and Olive Oil 215 Indian Meq! Gruel 213 Invalid's Drink 215 Irish Moss Blanc Mange 215 Lemon Ice 215 Milk Porridsre 213 Mutton Broth 211 Orange Ice 215 Poaclied Egg 213 Toast Water 211 , J Jelly Making 201 K Kale 125 L Left Over Fish 41 Left Over Meats 85 Lemonade 195 Lemonade No. 2 195 Lemonade, Barley 213 Lemonade, Flaxseed 213 M MACARONI OR SPAGHETTI 127 Baked 129 Boiled 127 With Cheese 129 With Eggs 129 With Ham 129 Italian Style 127 With Oysters 129 With Tomato Sauce 129 Mackerel, Baked, fresh 37 Mackerel, Boiled, salt .....'. 35' MEATS 49 Palatable Combinations with...... 53 Rules for Cooking 55 Time for Cooking ' 55 Oven Tests for 57 Clarifying Pat 67 Savory Drippings 67 Trying Out Pat 67 Beef 57 Beef, Parts Used for Pood 57 Beef, Various Cuts of 59 Beef, Broiled Steak 67 Beeff, Broiled. Rump Roast 69 Beet, Plank Steak with Chili Sauce 71 Beef, Fillet of 73 Beef, Pried Steak 69 Beef, German Sour Roast 71 Beef, Hungarian Goulash 73 Beef, Irish Stew 73 Beef. Meat Balls with Paprika Tomato Sauce 71 Beef, Minced 73 Beef, Pa.n Broiled Steak 69 Beef, Pot Roast 71 Beet, Round Steak with Oysters... 69 Beef, Stew with Horseradish Gravy 69 Beef, Tongue 75 Mutton 63 Mutton, Various Cuts of 63 Mutton, Chops 81 Mutton, Lamb and Turnips 81 Mutton, Roast Spring Lamb 81 Mutton, Shoulder of Lamb Sf Mutton, Lamb with Mint Sauce.... 81" Pork 65 Pork, Various Cuts of 65 Pork, Baked Ham 85 Pork, Boiled Ham 83 Pork, Boiled Ham, Caramel Flavor 8S; Pork,' Filled Spare Ribs S3 Pork, Roast Spare Ribs 83 Fork, Spare Ribs and Kraut 83 Pork, Roast Shoulder 83 Pork, Tenderloin a la Quail 83 Veal 61 Veal, Various Cuts of 61 Veal, Breast of 77 Veal, Calf's Liver Dry 79 Veal, Calf's Liver Saute 79 Veal, Cutlet in Paprika Sauce 77 Veal, Fried Calf's Brains 79 Vea.i, Heart 75 Veal Loaf 75 Veal with Mushrooms 77 Veal and Oyster Pie 77 Veal Stew 75 Veal Sweetbreads 79 Veal Sweetbreads a la Poulette . . . 79 Veal Sweetbreads and Mushrooms. 79 Veal Tongue 75 What to do with Meat Savings.... 85 Baked Hash 87 Escalloped also 89 Suitable Combinations for Same. Fricadelle (Meat Cakes) 87 Hash 87 Ffausage 87 Sauces, Apple 131 Sauce, Drawn Butter 47 Sauce, Egg 47 Sauce, Hollandaise 47 Sauce, Mustard 4V Sauce, Mustard Mayonnaise 47 Sauce, Oyster . .^ 47 Sauce, Tomato 45 Sauce, W.liite 47 Mince Meat 175 Muffins, Corn 15 Muffins, Graham 15 9J- Hi 237 INDEX n Muffins, Plain MUTTON Mutton Broth Mutton Chops Mutton, Lamb and Turnips Mutton, Lamb, Roast Spring Mutton, Lamb, Spring, with Sauce Mutton, Lamb, ShoulSer of Mutton, Shoulder of Mutton, Various Cuts of . 15 . 63 .211 . 81 . 81 Mint 81 63 N Noodles as Vegetables 127 Noodles for Soup 27 o Omelet 19 Omelet No. 2 19 Oven Tests for Bread 145 Oven Tests for Cake 157 Oven Tests for Meats 57 Oven Tests for Poultry 9o OYSTERS 43 Oyster Croquettes 45 Oysters, Escalloped 4 3 Oysters, Fried 43 Oysters, Fried in Batter 45 Oysters in Blankets 45 Oyster Loaf 43 Oyster Patty Filling 45 Oyster Stew 45 Oyster Plant -.123 Pancakes, JSgg 17 Pancakes, Potato 3 7 Parsnips, Boiled 123 Parsnips, Fried 123 Peach Cobbler 181 Peaches, Spiced Sweet Pickled 207 Pears and Dumplings 131 Pears, Ginger (Preserved) 205 Pears, Spiced Sweet Pickled 207 Peas and Dumplings 121 Peas, Canned lis Peas, Creamed 119 Peas, Dried Green 119 Peas, Dried Yellow Split 119 Peas, Fresh .' 119' Pickling, see Canning 203 PIES 171 Plain Crust 171 Richer Pie Crust 171 Apple 171 Cheese 175 Chocolate 173 Cocoanut Custard 173 Custard 173 Dutch Apple 173 Fruit 175 Lemon 173 Mince 175 Pumpkin 173 Sweet Potato 173 Mince Meat for 175 Plum Roll 181 PORK 65 Pork, Ham, Baked 85 Pork, Ham, Boiled 83 Pork, Ham, Boiled, Caramel Flavor.... 85 Pork, Shoulder, Roast ' 83 Pork, Spare Ribs Filled 8 3 Pork, Spare Ribs and Kraut S3 Pork, Spare Ribs, Roast 83 Pork, Tenderloin a la Quail 83 Pork, Various Cuts of 65 Potatoes Au Gratin Ill Potatoes, Baked lOD Potatoes, Boiled 109 Potatoes, Buttered 113 Potato Croquettes 113 Potato Dumplings, German 115 Potatoes, Escalloped with Eggs 115 Potatoes, French Fried Ill Potatoes, German Fried Ill Potatoes, Lyonnaise Ill Potatoes, Mashed ". 109 Potatoes on Half Shell 10.1 Potatoes, O'Reilly 113 Potato Salad, German lis Potato Salad, Mayonnaise 113 Potatoes, Saratoga Chips Ill Potatoes, Stuffed, Baked 109 Potatoes with Jackets Ill POULTRY 91 Oven Tests 93 Stuffings, Apple and Raisin 93 Stuffing, Celery 93 Stuffing, Oyster 93 Stuffing, Plain 93 Sauce, Apple 131 Sauce, Drawn Butter -47 Sauce, Egg 47 Sauce, Hollandaise 47 Sauce, Jellied Cranberry 95 Sauce, Mustard . 47 Sauce, Mustard May.onnaise 47 Sauce, Oyster 47 Sauce, Tomato 45 Sauce, Wlhite 47 Chicken, Boiled 97 Chicken Croquettes 99 Chicken and Dumplings 97 Chicken Fricassee 97' Chicken, Fried 95 Chicken, Fried, German Style. ... 95 Chicken Pot Pie 97 Chicken, Roast 95 Chicken, Roast, Left over 95 Chicken, Stewed 9T Duck, Fried, German Style 99 Duck, Roast ., 99 Duck, Soast, Left Over 99 Duck, Wiild 101 Duck, Wild, Broiled 10:1 Duck, Wild, German Style 103' Duck, Wild, Roast 101 Goose, Roast 99 Goose, Roast, Left Over 9i; Guinea Fowl 101 Guinea Fowl, Fried 101 Guinea Fowl, Fried, German Style. 101 Quail 1(J] Rabbit, Fried . . . ' 103 Rabbit, Fried German Style '. .lO.'! Rabbit, Sour (Hassenpfeffer) 103 Rabbit, Stewed 103 Squirrel 103 Turkey, Roast 101 Turkey, Roast, Left Over 101 Turkey, Young or Spring 101 Preserving, see Canning 201 PUDDINGS AND DESSERTS 17 7 Sauce, Braridy IgG Sauce, Clear 185 Stiuce, Cream 1ST Sauce, Egg 187 Sauce, Fruit 187 Sauce, Hard 187 Sauce, Plain 185 Sauce, Vanilla Cream 187 Apple Dumplings ] 77 Apple Snow ] 81 Baked Custard 179 n ^i m 238 9 n n n Banana, Trifle 185 Bird's Nest Pudding igi Bread Pudding ' 177 Brown Betty Pudding- ..179 Cliooolate Bread Pudding 177 Cornstarch Pudding 179 Cornstaroli Cliocolate Pudding. ... 179 Cocoanut Cream Pudding 183 Egg Float 185 Lemon Jelly 181 Orange Jelly 181 Orange Meringue 155 Orange Pudding 181 Peach Cobbler 181 Plum Roll ..-. 181 Rice Pudding 17T Rice Pudding No. 2 179 Rice and Fruit Pudding 179 Snow Pudding 181 Strawberry Bavarian Cream 183 Wine Jelly 181 Punch, Fruit 195 Punch, Grape Juice 195 Punch, Orange 191 Punch, Roman 191 Q Quail 101 R Rabbit, Fried 103 Rabbit, Fried, German Style 103 Rabbit, Sour (Hassenpfelter) 103 Rabbit, Stewed 103 Red Snapper, Baked with Oyster Stuff- ing 37 Red Snapper, Boiled with Oyster Sauce 37 Rice Cakes 17 Rolls. Parker House l.'jl Shad, Broiled Shad Roe . . . 41 SAI^ADS : 133 Bean, Cold 117 Bean, Hot 119 Cheese 135 Chicken 135 Columbus 135 Egg and Sardine 135 Fish 13S Fish (Left Overs) 41 Fruit 133 Herring : 39 Mock Herring 39 Fear 133 Potato, German 113 Potato, Mayonnaise 11? Salmon \. 39 Tomato and Chicken 135 Tomato and Nuts 135 Salad Dressings, French 137 Salad, Dressing, Fruit Mayonnaise. .. .137 Salad Dressing, German 139 Salad Dressing, Mayonnaise with Oil.. 137 Salad, Dressing, Mustard Mayonnaise. .137 Salmon Croquettes 37 Salmon Cutlets 37 Salmon in Gelatine ^ 39 Salmon Salad 39 SANDWICHES 139 Apple 141 Cheese l*! Cheese Cracker 141 Cold Meat 141 Club 141 E&g- .■ l-tl Ham 14]^ Neufchatel 130 Nut :;.':i4i Salad 141 Sardine ^141 SAUCES FOR PISH, MEATS, POUI/FUV AND VEGETABLES. Sauce, Apple 131 Sauce, Cranberry Jellied 95 Sauce, Drawn Butter 47 Sauce, 'Egg 47 Sauce, Hollandaise 47 Sauce, Mayonnaise with Oil 137 Sauce, Mustard Mayonnaise 47 Sauce, Mustard 47 Sauce, Oyster 47 Sauce, Tomato 45 Sauce, White 47 SAUCES FOR PUDDINGS AND DESSERT,'5 Sauce, Sauce, Sauce, Sauce, Sauce, Sa.uce, Sauce, Sauce, Sausage Meat Savory Drippings Sherbet, Milk 1 Sherbet, Raspberry 1 Brandy 1 Clear 1 Cream 1 Egg 1 Fruit 1 Hard 1 Plain 1 Vanilla Cream 1 SOME REASONS WHY 231 SOUP 25 Bean 27 Cream Asparagus 25 Cream Celery 25 Cream Oyster Plant 25' Cream Tomato 25 Custard 27 Fruit Sago 2.7 Milk Sago 27 Pea, Dry Green 27 Pea, Dry Yellow Split 27 Dumplings for 29 Marrow Dumplings for 2vj Noodles for 27 Spaghetti, see Macaroni 127 Spinach 125 Squirrel 10?; Stewed Beef with Horseradish Gravy. fi9 Stewed Beef, Irish 73 Stewed Dried Fruit 131 Stewed Tomatoes 123 Stewed Veal 75 Stuffing for Fish, Oyster 4?. Stuffing for Fish, Plain 43 Stuffing for Poultry, Apple and Raisin. 93 Stuffing for Poultry, Celery 93 Stuffing for Poultry, Oyster 93 Stuffing for Poultry, Plain 93 Succotash 121 SUGGESTIONS FOR THE HOUSE- KEEPER 5 SUGGESTIONS FOR THE SICK ROOM. 209 Sweetbreads , 79 Sweetbreads and Mushrooms 79 Sweetbreads a la Poulette 79 Sweet Potatoes, Glazed 115 ' Sweet Potatoes, Southern 115 u -ag 239 n n n INDEX T Table of Proportions 233 'L'ea ^^. -^grf Tea, Iced ' ..19Z THINGS TO REMEMBER 217 Time for Cooking- Cereals 23 Time for Cooking Meats 55 Toast (Baker's) Oocoanut Zwiebach . . .167 Toast, Dry I53 Toast, Egg 21 Toast, Milk I53 Toast, Tomato Cream 15,s Tomatoes, Baked 121 Tomatoes, Baked Wliole 121 Tomatoes, Pickled Green 205 Tomatoes, Pickled Sweet 205 Tomatoes, Stewed 123 Trying out Fat 67 Turkey, Roast 101 Turkey, Roast. Left Over Toi Turkey, Spring lOJ Turnips 12:! V VEAL, 61 Veal and Oyster Pie 77 Veal, Breast of 77 Veal, Calf's Brains, Fried 7!) Veal, Calf's Liver, Dry 79 Veal, Calf's Liver, Saute 7;i Veal Cutlet in Paprika Sfauce 77 Veal Heart 75 Veal Loaf 75 Veal Stew 75 Veal Sweetbreads 79 Veal Sweetbreads and Mushrooms, 7D Veal Sweetbreads a la P'oulette... r!) Veal Tongue 75 Veal, Various Cuts 61 Veal with Mushrooms 77 VEGETABLES 105 How to Cook Vegetables 105 W'hen to Use Large quantity of Water 107 Wfien to Use Salt or Soda .-.107 Asparagus 123 Beans, Butter or Lima 117 Beans, Canned String or Wax.... 119 Beans, Fresh String or Wax 117 Beans, Kidney 117 Beans, Navy, Baked 117 Beans, Navy, Boiled 115 Beans, Navy, Boiled, with Tomato Sauce 115 Beans, Salad, Cold 117 Beans, Salad, Hot 119 d Beans, Salad, Sour .117 Vj Beets, foiled 127 Cabbage, Boiled 125 Cabbage, Cold Slaw 127 Cabbage, Red 125 Cauliflower 125 Corn, Baked 121 Corn, Canned 121 a Corn Oysters or Fritters 121 ^ Cucumbers 127 S Noodles as Vegetables 12'? V Parsnips, Boiled 123 (f^T) Parsnips, Fried 12? ^T" Peas, Canned 119 Peas, Creamed US Peas and Dumplings 121 Peas, Fresh 119 Peas. Dried Green 119 Peas, Dried Yellow Split 119 Potatoes, Baked 199 Potatoes, Boiled 109 Potities, Buttered 113 ty Potato Croquettes 11" 5, Potatoes, French Fried Ill Potato Dumplings, German 115 a Potatoes, Egcalloped with Eggs. ..115 ft Potatoes, German Fried Ill ri Potatoes Au Gratin Ill d Potatoes on Half Shell 109 5{ Potatoes" with Jackets Ill ^ Potatoes, Lyonnaise Ill i^ Potatoes, Mashed 109 '' Potatoes. O'Reilly 113 Potato Salad, German 113 Potato Salad, Mayonnaise 113 Potatoes, Saratoga Chips Ill Potatoes, Stuffed, Baked 109 Oyster Plant 123 . . Spinach 125 jf Succotash T21 ^ Sweet Potatoes Glazed 115 v. Sweet Potatoes, Southern 115 ^ Tomatoes, Baked 121 /f Tomatoes, Baked Whole 121 ^' Tomatoe.s, Stewed 123 ft Turnips 123 f» w Waffles, Buttermilk 15 Si Waffles, Plain 15 Waffles, Rice 15 Welsh Rarebit 139 WEIGHTS AND MEASURES 23'i W^HAT NOT TO DO AT THE TABLE . .229 WPIEN SERVING 229 240