ALBERT R. MANN LIBRARY AT CORNELL LTNIVHRSITY TX 837.C6""*" ""'"^'^'^y Library JlJie new cookery Cornell University Library The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003584061 < The New Cookery By LENNA FRANCES COOPER Director of the Battle Creek Sanitarium School of Home Economics, Head Dietitian of the Battle Creek Sanitarium A BOOK OF RECIPES Most of Which are in Use at the Battle Creek Sanitarium Illustrated Second Edition — Revised Published by THE GOOD HEALTH PUBLISHING CO. Battle Creek, Michigan Copyright 1914 Lenna Frances Cooper Co ^v #ot{)er WHO NOT ONLY GAVE HER DAUGHTER HER FIRST INSTRUCTION IN Household Arts BUT BY HER CONSTANT LoVE AND DEVOTION has been AN Inspiration and an Ideal, This Book IS affectionately dedicated BY the Author "No flocks that roam the valley free. To slaughter I condemn; Taught by that Power that pities me, I learn to pity them; "But from the mountain's grassy side, A guiltless feast I bring; A scrip with herbs and fruits supplied. And water from the spring." — Goldsmith. CONTENTS CHAPTER PAGE I The Art of Preparing Foods 1- 9 II Beverages 10- 15 III Cereals 16- 23 IV Fermented Breads 24- 33 V Unf erinented Breads 34- 46 VI Sandwiches 47-51 VII Dairy Products 52- 53 VIII Cream Soups 54- 68 IX Plain Soups 69- 82 X Meat Substitutes and Entrees 83-105 XI Macaroni and Italian Pastes 106-110 XII Eggs 111-116 XIII Gravies and Sauces 117-122 XIV Vegetables 123-154 XV Salads and Kelishes 155-176 XVI Toasts 177-182 XVII Fruits and Fruit Desserts 183-201 XVIII Custards and Cold Desserts 202-214 XIX Frozen Desserts 215-219 XX Pastry and Pies 220-229 XXI Cakes 230-246 XXII Cake Fillings and Icings ". 247-249 XXIII Hot Puddings 250-255 fXXIV Sauces for Puddings 256-259 XXV Canning and Preserving 260-274 XXVI Invalid Dishes 275-280 XXVII Balanced Menus 281-290 ILLUSTRATIONS A Table Set for Dinner Frontispiece Measuring 7 Com Pones, Pearl Barley with Dates, Boiled Rice 21 Peanut Roast, Nut Fillet 85 Macaroni with Kidney Beans, Savory Roast or Mock Turkey 108 Onions and Eggs iu White Sauce, Potato Puff, Creamed Okra on Toast 149 Yogurt Cheese Salad, Celery Sandwiches 170 Fruit Cocktail 183 Baked Bananas, Pastry Strips, Tea Pretzels 228 Salpicon of Fruit, Steamed Fruit Pudding with Sauce, Cake Decorated with Ornamental Frosting 246 FOREWORD "A good cool( can vary the flavors of food as a composer varies his orchestral colors and harmonies^ getting genuine artistic as ivelV as gastronomic pleasure therefrom."- — Henry T. Finch. OF THE many duties that fall to the housewife, none are of greater importance than the planning and preparation of the meals. Life is maintained through the intake of air, water and food. But food must be digested before it is of avail to the body. Cooking renders food more or less digestible according to the method used and its adaptability to that particular food. Until recent years, little attention has been paid to the scientific preparation and selection of foods. For many years men have been versed in the proper feeding of stock, but strange to say, it has only recently occurred to man that equally as good results come from the proper feed- ing of the human being as from the scientific care of animals. The medical profession as well as other scientific men are now turning their attention to dietetics to such an ex- tent that it is to be hoped that most of the chronic illnesses may soon be a thing of the past and that human life may be prolonged and health instead of disease become con- tagious. For some years, scientific men have been trying to de- termine both the amount of food and the proportion of FOREWORD food constituents, viz., protein, fat and carbohydrates, necessary to maintain a normal man in health. Various scientists have established dietary standards based upon observations of the dietetic habits of groups or classes of people. But we are indebted to Prof. R. H. Chittenden, dean of physiology, Tale University, for the most scientific study ever conducted along this line. As the result of his experiments, we now know that the health and efficiency of the organism is not only maintained but is increased by the use of a lesser quantity of food and a smaller proportion of protein than was formerly supposed necessary. Standards based upon Prof. Chittenden's ex- periments are said to be "low-protein." Housewives who have long been accustomed to provid- ing meat and other "high protein" dishes for their families are ofttimes at a loss to know how to prepare a well-bal- anced meal without these articles and at the same time serve a palatable and attractive one. We are indebted to Pawlow of Russia for demonstrating the relation between appetite and digestion. His experi- ments have shown that digestion is markedly affected by ap- petite, which in turn is stimulated by three senses, viz., sight, smell, and taste. Hence it is almost equally as important that food should be prepared appetizingly as that it should be weU cooked. Many "food reformers" and faddists have attempted to prepare wholesome foods but have neglected the almost equally important reqmrement — palatability. This combination of wholesomely prepared and palatable FOREWORD foods constitutes in a sense a New Cookery. It is the hope of the author that this little volume may be of serrice to many who may need a guide in the cookery which has for its object, efficiency of body and mind. The author wishes to express her indebtedness to Dr. and Mrs. J. H. Kellogg who first inspired her with a love for the study of foods and their scientific preparation and who have since been constant sources of help and encourage- ment. She would also acknowledge her indebtedness to Miss Clara B. Lambert, who for several years was associated with the author and has contributed to this volume both by helpful suggestions and by numerous recipes. To Mrs. Bstella F. Ritter and numerous other assistants, also to many friends, students, and several members of the staff of cooks at the Battle Creek Sanitarium, she is also grateful for contributed recipes or helpful suggestions. Lenna Frances Cooper. The New Cookery CHAPTER I OOKING is the art of preparing foods for the nourishment of the body by means of dressing or the application of heat. Cooking includes the preparation of foods without heat. Fresh fruits, nuts, frozen dishes, salads, fruit beverages and some vegetables are prepared without the aid of heat. Dried cereals and most vege- tables as well as some fruits require the application of heat as a preparation for digestion; but we are continually learning through scientific research the necessity of includ- ing in the bill of fare a more liberal share of natural food- stuffs which have not been subjected to the chemical changes produced by a boiling or baking temperature. Heat is a result of combustion, a chemical process whereby oxygen is united with other substances. The term as usually applied means a rapid imion of oxygen with some combustible substance, whereby heat and light are produced, such as occurs when wood or coal is ignited. Oxygen is one of the eighty or ninety elements out of which all the material universe is made. It is an invisible gas in which substances burn readily but which of itself does not produce heat, although it is absolutely essential to com- bustion. It is the active constituent of the air, hence a draft — air — is necessary for heat production in a stove or range. A fuel is a substance which unites with oxygen to pro- duce heat. All fuels contain carbon in large quantities 2 THE NEW COOKERY and hydrogen and oxygen in considerable quantities. The amount of heat produced by a fuel is dependent upon the proportion of these two elements. Carbon is the essential element in all of the solid and semi-solid fuels and is also a component part of the liquid and gaseous fuels. Char- coal and coke are almost pure carbon; anthracite coal is about ninety per cent carbon. Hydrogen forms an impor- tant part in all of the gaseous fuels and also enters into the composition of all the solid and semi-solid fuels with the exception of charcoal, coke and pure anthracite. TO BUILD A FIRE It is quite as important that the cook should understand the mechanism of her stove as that an engineer should understand his machine. Before undertaking to use the stove the covers should be removed, doors opened, and a thorough inspection made to discover where the dampers are located, how they operate, etc. The essential parts of a stove are, a fire-box, grate, ash-box, stove pipe, oven and dampers for drafts. The door below the fire-box is the opening for the admission of oxygen. There is also an oven damper, a damper in the stove pipe and a damper at the top of the fire-box opening into the fire. The greater the amount of oxygen admitted, the greater is the amount of heat produced, hence when starting a fire the oxygen draft or door below the fire-box is opened as weU as the damper m. the stove pipe, thus creating a direct draft. To quickly reduce the heat close the damper in the stove pipe, shut off the oxygen draft and open the check draft which is in front of the stove and just above the oxygen draft. It is also above the fire-box. For baking, close the oven damper which forces the heated air around the oven before it enters the pipe. The oven is a metal box sur- THE ART OF PEEPAEING POODS 6 rounded by a space through which the heat travels. The metal is a good conductor and allows the heat to penetrate its walls, thus imparting it to the foods which it contains. The steps in building a fire are as follows : 1 — Clean out the stove. 2 — ^Brush ashes from the top of the oven. 3 — Place the materials for making the fire. 4 — ^Regulate the dampers. 5 — Brush the stove and the hearth. 6 — ^Blacken the stove if necessary. 7 — Apply the match. 8 — Polish the stove if blackened. 9 — Eegulate the drafts. STRUCTURE OF THE GAS FLAME The gas flame consists of three distinct portions. The inner portion which is almost invisible consists of the un- burned gas which comes in a constant stream, due to the pressure of the gas system. Surrotmding this inner portion is a luminous section which consists of carbon particles heated to the point of luminosity by the ignited hydrogen. The outer portion of the flame forms an almost invisible sheath consisting of the burned particles of carbon and the hydrogen. The inner or dark portion gives absolutely no heat. The luminous portion supplies some heat, but the greater amount of heat is supplied by the outer, the al- most invisible section. When more gas is supplied than can be oxidized, the carbon particles of the gas are only partially oxidized, and hence produce a yellow flame rather than a blue one. This is due to too great a pressure or an insufficient amount of air which is necessary for the combus- 4 THE NEW COOKERY tion. The gas flame must have oxygen as well as any other flame. This is admitted through a small opening called the mixer, which is placed a short distance from the flame. Indeed, if a sufficient amount of oxygen is admitted through the mixer, it is possible to oxidize all of the carbon particles so that the luminous portion is omitted entirely. This then produces the blue flame, so much desired for heating pur- poses. TO LIG-HT THE TOP BUKNER OF A GAS RANGE Light the match; turn the gas on full; apply the match and regulate the flame. If the gas bums yellow, turn it off at once. Turn on and allow the gas to flow a few seconds and relight. TO LIGHT OVEN BURNERS Open both doors of stove. Light match. Turn on mid- dle burner or lighter at side of stove and apply match quickly close to the stove. Turn on the two side burners. Turn off middle burner. Look in broiling oven to see if properly lighted. Close the oven door. Close the broiler door slowly. It is important to take the precaution of open- ing both oven doors before applying the match, as gas sometimes escapes into the oven, causing an explosion when the match is applied. TO REGULATE HEAT OF THE OVEN Turn the gas on full for five or six minutes, or until the oven reaches the desired temperature, then turn the burners partly off. Always allow at least ten minutes for regulating the temperature of the oven. The methods of cooking are boiling, stewing, steaming, broiling, baking, frying, sauteing, braising, frieasseeing and fireless cooking. THE ART OF PEEPARING FOODS O Boiling is cooking in water at a temperature of 212 de- grees Fahrenheit. This temperature is indicated by the bubbling which takes place as the steam and watery vapor are given off. The escape of steam means loss of heat. It is impossible by the ordinary methods of cooking to raise the temperature of water above 212 degrees Fahrenheit. An excess of heat escapes in the steam which is given off, hence it is not economical to "cook foods violently, as water in violent agitation conveys no more heat to the foods than that which is bubbling gently. Foods are said to simmer at 185 degrees F. Stewing is cooking in a small amount of water at a low temperature, 160 degrees to 180 degrees F., for a long time. Steaming is cooking in contact with steam at 212 degrees. This is usually accomplished by placing the food receptacle in a colander, which in turn is set over a vessel of boiling water. The colander is then covered to prevent the escape of the steam. Steamers are also used for the same purpose. Foods are also said to be steamed when cooked in a double boiler. This is also sometimes known as dry steaming. Foods cooked in the inner portion of a double boiler never boil, but may reach a temperature of 200° to 206° F. Broiling is cooking over or before a clear fire or glowing coals. Broiling may also be done under gas. The food to be broiled is usually placed on the broiler and laid near the coals. The object is to first sear the outside in order to prevent the escape of the flavor and juices, then a lower temperature is maintained to penetrate to the inner portion of the food. The food to be broiled must be turned fre- quently to prevent the escape of the juices. Pan Broiling is an adaptation of this method to modern methods of cooking. This is accomplished by placing the food over a hot griddle with only sufficient fat to prevent sticking. The food must be turned often as for broiling. 6 THE NEW COOKERY Boasting is also cooking before a clear fire mucli the same way as for broiling. This method has given way al- most entirely to baking, though we still use this term when applied to certain articles cooked in the oven. Baking is cooking in the oven. Different temperatures are needed for the cooking of various kinds of foods. A slow oven is approximately from 275 degrees to 350 degrees Fahrenheit, a moderate oven 350 degrees to 400 degrees Fahrenheit, a quick oven 400 degrees to 475 degrees Fahrenheit. Frying is cooking by immersing in hot fat. The tem- peratures should vary according to the variety of food used. Foods prepared in this way are much less digestible than when prepared in almost any other way. This is due both to the effect upon the fat and the effect upon the food constituents. Fats subjected to the high temperatures for frying are somewhat decomposed and made less digestible. There is some uncertainty as to just what changes take place, but the probabilities are that it is broken down into the two component parts, a fatty acid and glycerine. Acrolein is also formed when the fat is overheated. The fumes which irritate the eyes and the nasal passages when standing near frying fat are due to the acrolein. Starches subjected to the heated fat are undoubtedly more or less saturated with it, thus delaying their digestion until the fat has been digested. Fats are attacked only by the bile and pancreatic juices, hence the starches are unduly delayed in their digestion when saturated with fat. Pro- tein is hardened and made less digestible by the high tem- peratures, hence foods cooked in frying fat are made less digestible both by the change which takes place in the fats and in the foods. Sauteing is cooking in a small quantity of fat. Foods prepared in this way are considered even less digestible than THE ART OF PEEPAEING FOODS 7 when fried. This method is frequently called frying, though improperly so. Braising is a combination of stewing and baking. Fricasseeing is a combination of sauteing and stewing. Wireless Cooking is a combination of boiling and cooking by conservation of heat. This is accomplished by insulated receptacles, which are so constructed as to prevent the radia- tion of heat. Foods are first brought to the boiling point and then placed in the insulated receptacle. The remainder of the cooking is accomplished by the heat which is retained, because of the non-conducting substances surrounding the receptacle. HOW TO MEASURE • Exact proportions or correct measuring is as essential to good cooking as to the work of the chemist. Indeed the cook is dealing with chemical combinations as truly as is the pharmacist or chemist. The following articles are necessary for measuring : half pint measuring cup divided into fourths and thirds, a table- spoon and case knife. Exact measurements call for level measurements. The tablespoon and teaspoon should be the regulation size. Sets of measuring spoons may be bought at most hard- ware stores and at stores where kitchen furnishings are kept. Sixteen tablespoons make 1 cup. To measure a cupful, fill to a little more than the brim by placing materials into the cup with a spoon, never dragging the cup through dry ma- terials. With the cutting edge of the knife brush off all materials which are piled above the brim. Do not shake the cup to level the materials. For measuring liquids fill just to the brim. To measure a tablespoonful, fill the spoon rounding or heaping full and with the cutting edge of the knife brush off all that extends above the edge of the spoon. If a half (2) 8 THE NEW COOKERY tablespoon is desired, divide the contents of the spoon lengthwise and push off one half. If a fourth is desired, divide the remaining half crosswise of the spoon and push ofiE the portion not desired. If one-eighth is desired, divide the remaiaing one-fourth crosswise and push o£E the un- desired portion. If one-third of a spoonful is desired, di- vide the contents of the spoon crosswise into thirds, pushing off the undesired portion. The teaspoon is measured in the same way. To measure spoonfuls of liquid dip the spoon into the liquid. To measure butter or other solid fats, pack solidly into the measure and level off with the knife the same as for dry materials. It may sometimes be necessary to vary the constituents somewhat owing to the variation in the quality of the ma- terials. Recipes in which flour plays an important part are necessarily only guides, as different qualities or varieties of flour require different amounts of liquid. A recipe in which eggs form a chief constituent may also be varied ac- cording to the size of the eggs. Materials which pack, such as flour, powdered sugar, com meal, etc., should be sifted or stirred before measuring. HOW TO COMBINE INGREDIENTS Pood materials are mixed by one of three methods; stirring, beating or folding. Stirring is accomplished by a rotary motion of the arm. Beating is a rapid rotary movement of the forearm by which the ingredients are turned over and over, the ladle or spoon touching the bottom of the utensil at the end of each stroke made by the hand. This movement is for the pur- pose of incorporating air. THE ART OF PREPARING POODS 9 Folding is accomplished by means of a spoon or an egg whip. The spoon or whip is first put down vertically through the materials (this process is sometimes known as cutting), then is brought up again through the materials, freed by gently shaking and then put down again, the whole process being repeated several times, or until the materials are well blended. This method is used where it is desirable to prevent the escape of air previously incor- porated by beating. CHAPTEE II BEVERAGES A BEVERAGE is a flavored drink, the chief constituent of which is water. Since the body requires from four to five pints of water daily, a beverage is a wholesome article providing it contains no deleterious substances. Unfortunately our common beverages, tea, coffee and chocolate each contain a stimulant which affects both the nervous system and the heart. They also contain tannin, an astringent which retards di- gestion. Hence these beverages have no part in a whole- some dietary. Fruit juices in various combinations, cereal cofEees, Kaffir tea, sassafras tea, etc., give delightful flavors and form refreshing drinks. Milk preparations represent the more nourishing of the beverages. MINUTE BREW 2 teaspoons ]\Iinute Brew 1 pint boiling water Pour the boiling water over the Minute Brew and serve at once with cream and sugar as desired. This recipe ap- plies to all soluble cereal coffees. The quantity may be varied to suit the taste. CEREAL COFFEE 14 cup cereal coffee 1 pint water Tie the dry cereal coffee loosely in a cheese cloth bag or place in a percolater inside of a coffee pot. Boil for 20 minutes and serve hot with cream and sugar as desired. 10 BEVERAGES 11 KAFFIR TEA 1 teaspoon KaiSr tea 1 cup water Place the dry tea in a small strainer and pour the boiling water over it. It should never be boiled. It is important that the water should be freshly boiled, as water which has been cooked for some time has a very insipid taste. Let stand a few seconds and pour. Serve with cream and sugar as desired or with a slice of lemon. SANITAS COCOA 2 cups cream % cup Health Koko 4 cups milk 2 cups water Mix the cocoa with % cup water. Cook until thick and smooth, then add the remaining liquids and let come to the scalding point. Milk may be substituted for the cream. YOGURT BUTTERMILK Heat one pint of skimmed milk to boiling and continue boiling for 5 to 10 minutes. Cover with a clean towel and cool to 110° to 115° F. Dissolve two to three Yogurt tablets in a little of the warm milk and add to the boiled milk. Set in a warm place (a little warmer than for bread), covered for 10 to 20 hours, or until it begins to coagulate. In the winter time it may be necessary to set in a pan of warm water, 110° to 115° F., and cover. Renew the water every hour or so. When coagulated, set in refrigerator. The next day sterilize another pint of skimmed milk and cool to 110° to 115° F. Then add % cup of the previous batch, first having beaten it with an egg beater to break up the curd. Set in a warm place 5 to 10 hours, or until coagulated, and put in the refrigerator. Beat just before serving. Repeat each day, using some of the previous day's batch as a starter. As the Yogurt grows older and more 12 THE NEW COOKERY acid, use a little less of the starter. As it grows older it will also take less time to start it. Do not be discouraged if the first batch seems a failure. If it coagulates at all, it is al- right for a starter. It takes two or three days before a pleasant flavor is developed. The fireless cooker and the thermos bottle lend them- selves admirably to the making of yogurt. When the fireless cooker is used, it is important that the entire space in the cooking utensil should be filled. If the starter is not sufficient to fill the cooker pail, place it in a pudding dish and surround with warm water about the tem- perature of the milk. Let it stand 12 to 20 hours. Even though it should be somewhat wheyed, it is still valuable as a starter. The succeeding batches of milk wiU take much less time for the souring than the first one. "When using the thermos bottle, see that it is weU cleaned. Wash in hot soapsuds or some sal-soda dissolved in hot water. Fill with hot but not boiling water and let stand stoppered until ready to fill with the milk. Leave about one-half inch space between the milk and the stopper. Pre- pare just the same as described above, except that the milk should be cooled only to 120°. Place it in a thermos bottle and let stand 32 to 20 hours. Wide variations in the time must necessarily be given, as the age of the tablets affects the activity of the germs which bring about the souring of the milk. If the milk is not coagulated at the end of the minimum time given, recover the milk and let stand a few hours longer. The first batch or starter requires consider- able patience, but the succeeding batches are easily co- agulated. It is advisable to make a new starter from the tablets every two or three weeks. Kumyss, kefir and other sour milk preparations are made similarly, though specific directions usually come with the packages. Serve with one-fourth cream if desired. BEVERAGES 13 ORANGE YOGURT For each glass of the beverage, use ^^ glass of yogurt buttermilk, the juice of one orange and one teaspoon of sugar. Stir the ingredients together and chill. If yogurt buttermilk is unobtainable, kumyss or clabbered milk beaten smooth with an egg-beater, or other sour milk preparations, will suffice. FRUIT BEVERAGE Juice of 3 oranges % to % cup of sugar Juice of 3 lemons 1 cup strawberry or other 1 quart water fruit juice Extract the juice of the orange and the lemon with the driU; strain through a cheese cloth; add to it the sugar, water, and the other fruit juices ; set on ice to chill. The amount of sugar used must vary according to the amount of sugar used in the canned fruit juices. GOLDEN NECTAR 11/2 cups orange juice 2/3 cup sugar ly^ cups pineapple juice % cup lemon juice 1 to 2 cups water Strain the orange and the lemon juices, and add to the pineapple juice. (The canned pineapple is used in this recipe.) Then add the sugar and water. Stir and set on the ice until chilled. MINT JULEP 2 cups water 6 mint sprigs % cup sugar 1/2 cup strawberry juice 1 cup boiling water % cup raspberry juice Juice of 4 lemons 14 THE NEW COOKERY Boil sugar and water 20 minutes, crush mint, and pour over it the one cup of boiling water. (If fresh mint is not obtainable, use two tablespoons of the dried spearmint.) Let it stand five to ten minutes, strain, and pour into the syrup. To this add the strawberry, raspberry and lemon juice. Serve cold. RASPBEREY NECTAR 14 cup lemon juice 1% cups water 4 tablespoons sugar 1 cup raspberry juice Make a lemonade of the lemon juice, sugar and water, then add the raspberry (red preferred) juice. Chill. FRUIT PUNCH 2 cups strawberry juice 1 cup strong KafiSr tea Juice of 5 oranges 2 cups sugar Juice of 5 lemons 1 quart of water 1 can grated pineapple 1 quart carbonated soda water Make a syrup by boiling the water and sugar together for 10 minutes. Prepare the tea by using 4 times the quantity of Kaffir tea called for in that recipe. Add the fruit juices, tea and the pineapple. Let stand for one-half hour or more, then strain first through a strainer and then through cheese cloth. Chill and add the carbonated water. ApoUinaris may be used, if more convenient. If desired a cup of Maraschino cherries may be added. Place a block of ice in the punch bowl and pour the chilled beverage over it. This quantity will serve 60 people. SPICED PUNCH Juice of 3 lemons 6 cloves Juice of 3 oranges 1 inch stick cinnamon 1 cup sugar 3 drops essence of pepper- 1 pint water mint. Preserved ginger BEVERAGES 15 Prepare a syrup of the sugar, water, cloves, cinnamon and a piece of preserved ginger the size of a small egg. Let cool, then add the fruit juices and strain through three or four thicknesses of cheese cloth. Add the essence of pep- permint and let stand on ice for one hour or more. Pour over a block of ice in the punch bowl and garnish with mint leaves if desired. CHAPTEE III CEREALS CEREALS are seeds of certain of the grass family. They are very compact and are veritable storehouses of nourishment, having on an average about 85% nutritive value. On account of their compactness it is often advantageous to grind or crush them, thus also increasing the variety in cereal products. The cooking of cereals is for two purposes, viz., the softening of the cellulose and the changing of the starch from an insoluble to a soluble form. The latter is accom- plished in a comparatively short time, but the thorough softening of the cellulose ofttimes requires several hours' cooking, the time varying with the size of the grain or the fineness of the grinding. A double boiler is preferable to the sauce pan or kettle for the cooking, as it is a safeguard against burning and also cooks the grain without ebullition, which prevents the pas- tiness so often met with in mushes. A fireless cooker is ideal for the cooking of this class of foods. To obtain the best results, definite proportions of liquids and cereals must be used. The water •should be boiling when the cereal is intro- duced and should be allowed to boil five to ten minutes or until the grain is thickened or set. Then place in another vessel containing boiling water, or better still, use a double boiler. CEREALS 17 "Whole or nearly whole grains should not be stirred while cooking. They may be lifted occasionally with the aid of a fork, care being taken not to crush the grains. Fortunately it is now possible to obtain on the market various breakfast cereals ready for serving, which are more thoroughly cooked than the housewife can possibly prepare. In some eases where cellulose plays an important part in the dietary, it is advantageous to serve the grain less thor- oughly cooked. BOILED EICB 1 cup rice 3 quarts boiling water 3 teaspoons salt Pick over the rice grains and wash thoroughly by pour- ing very hot water over it and rinsing in several cold waters. Add slowly to the boiling salted water. Boil actively for about 20 minutes or until the grains are tender. As soon as the grains are soft turn the rice into a coarse strainer or colander, and drain off the liquid ; then return to the kettle. Place in an open oven or on the back of the range uncovered and let it remain 5 minutes or until the kernels are dry and distinct. If necessary to stir the rice use a fork and lift the grains so as to prevent breaking the kernels. BOILED RICE (JAPANESE METHOD) 1 cup rice 5 cups boiling water 1% teaspoons salt Wash the rice thoroughly by pouring boiling water over it and rinsing in several pans of cold water. To the actively boiling water add the salt and the washed rice ; cover and set on the back of the stove where it will boil slowly for 15 minutes, then place in the oven, still covered, another 15 minutes. At the end of this time each grain should be soft and tender, yet whole and distinct. 18 THE NEW COOKERY STEAMED OE CREAMED RICE 1 cup rice 11/2 cups milk 1 cup water % cup cream 1 teaspoon salt Wash the rice thoroughly and put to cook in the boiling water. Boil five minutes, then set in the double boiler and cook until the water is almost absorbed. Heat the milk and cream in the double boiler and add to the rice. Add salt and finish cooking in the double boiler, which will require about one hour. If cream is not convenient use an addi- tional one-half cup of milk and one tablespoon of butter. Do not stir except to lift gently once or twice with a fork. PLAIN STEAMED RICE 1 cup rice 1 teaspoon salt 2 to 21/2 cups boiling water Pick the rice over carefully, wash and add slowly to the boiling salted water. Set the dish containing the rice in a steamer or in a colander over boiling water. Cook until the rice is soft, which will require about one hour. TURKISH PILAF 1/2 cup washed rice 1 cup Brown Stock % cup strained tomatoes 3 tablespoons butter Add tomatoes to the stock, and heat to the boiling point. Add rice, let boil one minute and cook in a double boiler until the rice is soft. Stir in the butter with a fork, and keep uncovered so that steam may escape. Serve as a vege- table or as an accompaniment to an entree. BROWN STOCK 2/3 teaspoon Savora 1 cup boiling water 1 teaspoon salt Dissolve the Savora in the boiling water. Add the salt. CEREALS 19 SAVOEY EICE 1 cup rice 1 cup chopped celery 1 quart can tomatoes % cup chopped olives, ripe 2 teaspoons salt 1 tablespoon grated onion Put the tomatoes with the celery and salt on to cook. Let boil for ten minutes, then add the rice, previously well washed, and the other ingredients, and boil for five minutes. Then set in a double boiler and cook for fifty minutes, or until the grains are perfectly soft and tender, yet whole. ROLLED OATS 1 cup rolled oats 1 teaspoon salt 3 cups boiling water Look the oats over carefully and add to the bojling salted water. Let boil 10 minutes, stirring frequently, then put tO' cook in a double boiler for three to four hours. Do not stir while cooking in the double boiler, except to lift the oats gently once or twice with a fork. SCOTCH BROSE 1 cup rolled oats % teaspoon salt 2 cups boiling water To the boiliug salted water, add the rolled oats and let l)oil ten minutes. Serve with cream and sugar as desired. This dish is intended for corrective measures rather than . for nutritive purposes. SCOTCH BRAN BROSE 1 cup rolled oats 2% cups water 1 cup sterilized bran 1 teaspoon salt Heat the water to boiling. Add the salt, bran and the rolled oats. Let boil ten minutes. This dish is intended for corrective measures rather than for nutritive purposes. 20 THE NEW COOKEET TO STBEILIZE BRAN Look over and remove foreign substances from bran and place in a rather shallow pan in a moderate oven. Place a pan of hot water in the oven to prevent burning. Bake a half hour, stirring the bran to prevent scorching. HULLED WHEAT 1 cup hulled wheat 3 cups water 1 teaspoon salt Look over the wheat carefully, wash and drain and put to soak in the cold water. Let soak for eight or ten hours, add the salt and let come to the boiling point. Boil hard for ten minutes in an uncovered dish. Finish eooMng in a double boiler for six to eight hours. CREAM OF WHEAT 6 cups boiling water 1% teaspoons salt 1 cup Cream of Wheat Sift the cereal slowly through the fingers into the boiling salted water. Boil ten minutes, stirring constantly, and cook over boil- ing water one hour or more. FARINA 1 quart water 1 teaspoon salt % cup farina % cup milk or cold water Heat the water to boiling in the inner portion of a double boiler; add the salt; moisten the farina with the milk or cold water, and add to the boiling water, taking care to stir it constantly until set or thickened. Let boil 5 minutes, then set in the outer boiler and cook one hour or more. The flavor and nutritive value may be increased by making the liquid one-half milk. Corn Pones. Pearl Barley with Dates. Boiled Rice. CEEEALS 21 PBAEL BARLEY WITH DATES 1 cup pearled barley 1 teaspoon salt 5 cups water 1 cup seeded dates CarefuUy look over and wash the barley, then put on to- cook in boiling water. Let boil for ten minutes, and set in a double boiler. Continue cooking for three to four hours. Wash dates in cold water, remove seeds, measure, then carefully cleanse in hot water. Cut the dates in small pieces and add to the barley about ten minutes before serving. The dates may be omitted if desired. GRAHAM MUSH WITH DATES 1 cup graham flour 1 cup dates 3 cups water 1 teaspoon salt Have the water, actively boiling ; add the salt and stir in the dry flour, sifting it in quite rapidly between the fingers. A batter whip or a long handled spoon should be used for stirring. Cook at least one hour; Cleanse the dates, remove the stones and cut each date into about four pieces. Add the dates just before the mush is finished cooking. GOOD HEALTH BREAKFAST FOOD (BROSE) 1 cup Good Health Break- 3 cups water fast Food (Brose) 1 teaspoon salt Salt the water and bring to the boiling point. Add the cereal slowly and cook over the flame 12 miautes. GLUTEN MUSH 1 1/3 cups 20% gluten meal 1 quart water 1 teaspoon salt Heat the water to boiling, add the salt and stir in 22 THE NEW COOKERY quickly and lightly the gluten meal. Let cook a few minutes over the fire and serve. CREAMED GLUTEN MUSH 11/2 pints milk 1 cup 20% gluten meal 1/2 pint cream 1 teaspoon salt Prepare the same as for gluten mush. HOMINY GRITS 1 cup granulated hominy 4 cups water IV2 teaspoons salt Heat the water to boiling. Add the salt and stir in the hominy a little at a time, stirring constantly. Let cook over the flame until thickened, then set in a double boiler and cook three to four hours. CREAMED HOMINY 1 quart hominy 1^4 cup milk 14 cup cream 1 tablespoon butter 1^ teaspoon salt Heat the hominy. Add the milk, cream, butter and lastly the salt. Cook together five minutes and serve. If desired, milk only may be used, in which case add an addi- tional tablespoon of butter. This may be served as a vegetable if desired. CORNMEAL MUSH 1 cup cornmeal 1 cup cold water 1 teaspoon salt 2% cups boiling water Moisten the cornmeal with the cold water and turn im- mediately into the actively boiling salted water. Stir con- stantly until the mixture is set or thickened and cook in a dpuble boiler 3 to 4 hours. If the mush is to be used for CEREALS 23 cornmeal cutlets or baked mush, sift one tablespoon of flour into the cornmeal before adding the water. CORNMEAL CUTLETS Turn cornmeal mush into bread tins previously wet with cold water ; when cold slice. Beat one or two eggs slightly, add one tablespoon water or milk to each egg, also % tea- spoon salt. Dip the sliced mush into the bread crumbs, then into the egg mixture, and then back into the bread crumbs again. Place in a buttered pan and bake in a quick oven until a rich brown. Serve with butter or maple syrup. BAKED MUSH Turn cornmeal mush into bread tins. When cold slice into one-half inch slices. Place in buttered pans and bake until nicely browned. The slices may be brushed with cream or milk during the baking, which facilitates the browning. GRANOLA FRUIT MUSH 1 pint water I/2 eup raisins 1 pint granola Clean and stem the raisins, wash and add to the hot water. Bring to the boiling point and cook a few minutes to soften the raisins. Add the granola and cook two to four minutes. BRAN AND GRANOLA MUSH 1 cup sterilized bran 3 cups water 1 cup granola % teaspoon salt Mix the bran, granola and salt. Stir into the boiling water and cook for a few minutes directly over the flame. CHAPTEE IV FERMENTED BREADS BEEAD is a cereal product which has been used almost from time immemorial. The first form was imdoubt- edly a flat cake made from pounded grain mixed with water. Later came the shortened cake and still later the fer- mented loaf. Bread is usually made from wheat, but rye or corn may be used, though they need to be mixed with wheat flour to give the best results. Bread flour- may be white, whole wheat or entire wheat and graham, according to the process of milling used. Gra- ham consists of the entire kernel and differs from the whole wheat in that it contains all of the bran. The whole wheat flour is made from wheat from which the outer part of the bran has been removed. White flour is made from that portion of the wheat kernel which lies beneath the bran. For most people the whole wheat and graham breads are more wholesome, as the bran is valuable for the bulk which it produces. Breads are of two classes, viz., the fermented and un- fermented. Fermented bread is made light by the action of the ferment yeast, a microscopic plant which grows and multi- plies very rapidly under favorable conditions. The conditions necessary for its growth are witMth, moisture and food. The yeast plant was originally a "wild" yeast such as that which accompanies almost every particle of dust and 24 FERMENTED BREADS 25 which operates in the spoiling of fruits and other foods. Undoubtedly the first leavened bread was made from this variety of yeast. The growing of yeast for bread making has become of sufScient importance commercially that it is now cultivated in much the same way that other plants are grown for the market. Great care is taken not to allow the cultures to become contaminated. It is generally put upon the market in the form of dried cakes or of compressed cakes. The compressed cakes are moist and spoil quickly. They contain the yeast plant in an active growing condition, while the dried cakes contain the yeast chiefly in the form of spores and must be nursed back, as it were, into the growing state by supplying the conditions necessary for growth, namely the moisture, warmth and food, hence it is necessary when using the dried yeast cakes to soak them and start the bread in the form of sponge. Compressed yeast acts more quickly and can be made up into dough instead of the sponge. The yeast plant grows best at a temperature of about 98° F., hence it is important that all the materials should be warmed. The flour may be warmed by setting in an open oven for a half hour or more and stirring occasion- ally. The food which yeast likes best is sugar produced from the starch of the flour by the action of the diastase, the natural ferment which digests starch in the plant world. The diastase begins to act when moisture and warmth are present. Brc.j,d is best made from spring wheat flour, as it con- tains more gluten than the winter wheat. The gluten gives firmness and elasticity to the loaf. "Wien the yeast feeds upon the sugar formed from the 26 THE NEW COOKEET Starch, it breaks it down into carbon dioxide gas and alcohol. The carbon dioxide gas produces the lightness of the bread and is therefore desirable. The gluten of the flour envelops the bubbles of carbon dioxide, making a porous mass. The first kneading is for the purpose of distributing the yeast through the dough. The later kneadings are for the purpose of distributing the bubbles of carbon dioxide equally through the mass. The alcohol, being volatile, is driven off in the baking of the bread. The baking is chiefly for three purposes, first, the kill- ing of the yeast plant ; secondly, the changing of the starch from an insoluble to a soluble form; third, the expansion of the gas, carbon dioxide, thus increasing the lightness of the loaf. WHITE BREAD 2 cups potato water or milk 2 teaspoons salt 2 teaspoons sugar i/2 cake compressed yeast About 3 pints flour 14 cup warm water Dissolve the yeast in the warm water. To prepare the potato water, peel two medium sized potatoes and put to cook in one pint boiling water. When tender rub through a colander and add sufficient water to make two cups liquid. Cool the liquid to lukewarm, add the salt, sugar and the dissolved yeast. Warm the flour slightly in the oven and add gradually to the liquid. Stir in suf- ficient flour to knead well, taking care not to have a stif dough. Stand in a warm place and let rise about one and a half hours. When light, knead down and let rise again about an hour. Knead lightly and form into loaves. Let rise in the pan about three-fourths of an hour, or until light again. Then bake about forty-five minutes. When done remove from the pans and cool. This makes two loaves. PBEMENTED BREADS 27 WHOLE WHEAT BREAD 2 cups potato water or milk About 3 cups white flour 2 teaspoons sugar 2 teaspoons salt 3 cups whole wheat flour % cake compressed yeast 14 cup warm water Follow the directions for making white bread. GRAHAM BREAD 3 cups milk and water About 2 quarts whole wheat (equal parts) flour 2 tablespoons malt honey or 2 teaspoons salt molasses % yeast cake iy2 cups sterilized bran 14 eup warm water Soak the yeast in the warm water. Scald the milk and cool to lukewarm. Potato water may be used instead of the milk and water. Add water, the molasses and salt, then the softened yeast. Mix the flour and bran together and stir into the liquids. Knead thoroughly and put to rise in a warm place. When light, mold into a loaf. Let rise again and when light, bake in a hot oven about one hour. De- crease the heat somewhat during the latter part of the baking. This makes 3 small or 2 large loaves. Graham flour may be used instead of the whole wheat, in which case less bran will be needed. FRUIT BREAD 21/4 cups potato water 2 tablespoons butter or milk 1 pound raisins 3 teaspoons salt % yeast cake 1 tablespoon sugar About 3% pints flour % cup warm water Put the yeast to soak in the one-fourth cup of warm 28 THE NEW COOKBRT water and let dissolve. Prepare the potato water by cook- ing' twcf medium sized potatoes in a little more than a pint of water. Press through a colander and measure. Cool to lukewarm. Add the salt, sugar, dissolved yeast, melted butter and raisins. Warm the flour slightly in the oven and add gradually to the liquid. Stir in gradually enough flour to knead well, taking care not to have a stiff dough. Let stand in a warm place for one and one-half hours or until light. Knead down and let rise again an hour or more. Knead lightly and form into loaves. Let rise in the pans about three-fourths of an hour or until light, then bake about forty-five minutes. "When done re- move from the pans and cool. This recipe makes two large or three small loaves. If potato water is not convenient the same amount of water and milk in equal quantities may be substituted. COEN BREAD 1 cup com meal 2 teaspoons salt About 5 cups white flour 2 tablespoons butter 1 tablespoon sugar 2 cups potato water V2 yeast cake dissolved in 14 cup warm water Prepare and bake this recipe the same as for fruit bread, substituting com meal instead of the raisins. SOFT GRAHAM BREAD 11/2 quarts graham flour % cup molasses or 1 pint white flour 14 cup brown sugar and 14 2 teaspoons salt cup malt honey 1 cake compressed yeast 2 tablespoons melted butter About 3 cups warm water Mix the ingredients in the order given, adding sufficient warm water to make a soft dough. Beat the dough thor- %* FERMENTED BEEADS 29 oughly and set in a warm place for about three hours, or until it is quite light. Then beat down again and turn it into bread pans, filling them half full. When light again, or when the bread has risen to about three-fourths the height of the pan, put to bake in a moderate oven and bake from three-quarters of an hour to an hour. Graham bread must not be allowed to rise as much as white bread. MILK BREAD Scalded milk 1% tablespoons butter % cake compressed yeast % tablespoon salt 14 tablespoon sugar li^ quarts sifted flour Put into a pint measure the butter, salt. and % cup of boiling water. Fill it up with scalded milk. Let cool until lukewarm. Stir and pour into a bread mixer, keeping back just enough of the liquid to thoroughly dissolve the yeast. Add the dissolved yeast to the other liquids in the bread mixer and lastly the sifted flour, slightly warmed. Knead five minutes in. the mixer. Set away in a warm place for one and one-half hours or until the dough is light. Knead again for another five minutes. Set away in a warm place for another hour or more until well risen again. Turn out upon a molding board and shape into loaves. Place in buttered pans and set away in a warm place until light. Bake in a hot oven three-fourths of an hour. SALT RISING BREAD % cup corn meal 2i^ cups flour 5/8 cup scalded milk 2 tablespoons butter 1/^ teaspoon salt 1 tablespoon sugar 2 cups milk and water 1 teaspoon salt Flour to make a stiff dough Scald the meal and the salt with the 5/8 cup of milk and 30 THE NEW COOKERY let stand in a warm place over night. In the morning set the bowl in water, just as warm as you can bear the hand in. During the whole process keep the bread at this tem- perature ; when this is light add it to the remainder of the milk (scalded) and water which has been allowed to cool. Add butter, sugar, salt and flour, and beat this batter thor- oughly. Set in warm water to rise; when light add flour to make a stiff dough, knead well, put in pans and when light, bake. PARKER HOUSE ROLLS 2 cups scalded milk 1% teaspoons salt 2 tablespoons butter 1 yeast cake dissolved in 2 to 3 teaspoons sugar 3^ cup lukewarm water About 5% cups flour To the hot milk add the butter, sugar and salt. Cool to lukewarm and add the dissolved yeast cake and three cups of the flour. Beat thoroughly. Cover and let rise until light. Cut down and add sufficient flour to knead (about 2% cups). Let rise again. Toss on slightly floured board. Knead and roll out to one-third inch in thickness. Cut with a large biscuit cutter first dipped in flour. Dip the handle of the Imife in the flour and with it make a crease through the middle of each piece. Brush one-half of each piece with melted butter, fold and press edges together. Arrange about one inch apart in buttered pans. Cover, let rise and bake in a hot oven twelve to fifteen minutes. FRUIT BUNS 2 cups milk 1 teaspoon salt % cup sugar % yeast cake 1 egg % cup warm water 2 cups flour ScaM the milk and cool to lukewarm. Dissolve the FERMENTED BREADS 31 yeast in the warm water and add to the milk. Add the salt, sugar and beaten egg and the flour, slightly warmed. Beat thoroughly, and when light, add Yi cup melted butter I/2 teaspoon cinnamon and 1 cup currants nutmeg Flour Add sufficient flour (about 4 cups) to knead well. Knead thoroughly and let rise until light, then shape into small round cakes, and place them in a buttered pan ; when light again bake in a moderate oven twenty to thirty minutes. When the cakes have baked for 15 minutes, glaze with a mixture of milk and sugar (1 tablespoon sugar, % cup milk), and repeat this every 5 minutes. CINNAMON BUNS Use the bun dough and roll 1/4 inch tKick. Spread with % cup butter (softened) 2 tablespoons cinnamon 1 cup currants 1 cup brown sugar Eoll the dough as in making jelly roll, and cut into slices one inch thick. Place in well-greased pans, with cut surfaces up. "When very light, bake in a moderate oven 45 minutes. If the buns are desired quite moist brush them over after 15 minutes baking with New Orleans molasses. Repeat this every 10 minutes until finished baking. The baking must necessarily be somewhat slower after the mo- lasses is added, in order to prevent burning. NUT BUNS Make a sponge of the following: 1/2 cup milk 2 tablespoons sugar 1 teaspoon salt 1/2 cake compressed yeast 1 cup white flour 2 tablespoons warm water Scald the milk, cool to lukewarm. Dissolve the yeast in 32 THE NEW COOKERY the warm water. To the warm milk add the salt, sugar, dissolved yeast cake and the flour. Set in a warm place and let rise an hour or more, or until light and foamy, then add 2 tablespoons melted butter, 1 egg, I/2 cup chopped nuts and about II/2 cups flour. Knead thoroughly. Let rise about one and a half hours, or until light. Shape into buns. Beat an egg until well blended, and add 2 table- spoons milk or water. Brush the tops of the buns with the egg and sprinkle with sugar and chopped nuts. Let rise again until light and bake in a quick oven. GERMAN POTATO CAKE Make a sponge of the following : % cup milk % cake compressed yeast 1/4 cup warm water I14 cups flour Dissolve the yeast cake in the warm water. Scald the milk and cool to lukewarm, add the dissolved yeast cake and stir in the flour. Put to rise in a warm place for 30 minutes, then add the following: % teaspoon salt 2 tablespoons flavoring or 2 beaten eggs 2 teaspoons cinnamon 1% cups scalded milk li/^ cups sugar % cup mashed potato % cup chopped nuts 1/4 pound butter About 71/^ cups flour Cool the scalded milk to lukewarm and add with the other ingredients to the sponge. Knead thoroughly. Let rise over night. Form into cakes or loaves of about one pound each. Brush the top with milk and sprinkle with a sugar and butter mixture, for which use Ys pound butter (14 cup) 1 cup granulated sugar 1/4 cup flour Rub these together and drop by bits upon the cake. Let FERMENTED BREADS 33 rise until light and bake in a moderately hot oven 30 to 45 minutes, or until a light brown. If desired, chopped al- monds or English walnuts may be added to the butter and sugar mixture and sprinkled on top of the cake. The same dough may be rolled thin, spread with butter and sprinkled with sugar and cinnamon or with Malt Honey and currants and rolled like a jelly roll, then cut into two- inch pieces as for cinnamon rolls. Let rise on a buttered pan and bake in a hot oven about 20 minutes. CHAPTER V UNFERMENTED BREADS UN FERMENTED BREADS are made light by the process of aeration, that is the incorporation of air or gas into the mixture by means of kneading and beating ; or by chemicals. The lightness of aerated breads depends upon the cold- ness of the materials, the dexterity with which the ingredi- ents are put together, the quality of the materials, the heat of the irons and ovens, and the filling of the irons. The gem irons are better for aerated products than tins. Since all gases expand when heated, it is necessary that the materials be as cold as possible. The materials should be put together quickly and lightly and must be beaten — not stirred. The ovens must be only moderately hot. The gem irons must be filled to the very brim, and must be warmed before filling. The chemicals used always consist of the combination of baking soda (sodium bicarbonate) and an acid. The acid may be cream of tartar, tartaric acid, an acid phos- phate, lactic acid of sour milk, hydrochloric acid, the acids of fruits and molasses, or alum compounds. Baking powders are always combinations of soda and an acid and are of three classes; namely, cream of tartar powder, acid phosphate powder, and alum powder. The alum powders are cheap powders and are unwholesome. The result of the combination of the soda with the acid is the formation of carbon dioxide gas and a salt, the kind of salt depending upon the acid used. For instance, soda and cream of tartar UNFERMENTED BREADS 35 produce Rochelle salts, soda and an acid phosphate produce sodium neutral phosphate, while soda and hydrochloric acid produce sodium chloride, common table salt. On account of the salts produced as the result of the combination of chemicals in baking powders, they are not to be recommended to those seeking the purest and best in foods. The salt produced by the combination of soda and hydrochloric acid is undoubtedly the least objectionable of any of the salts produced, but great care must be exercised in the use of the hydrochloric acid, as uncombiaed it is a poison. On account of the degree of concentration, it is capable of removing the skin or mucus lining with which it comes in contact, hence its use must never be entrusted to ignorant or careless persons. It is very important that the measurements of both soda and hydrochloric acid shall be exact in order that they may be perfectly neutralized. It is advisable when using hydrochloric acid to have a minim glass, which can be purchased for a small sum at any drug- store. One perfectly level teaspoon of soda is neutralized by 80 minims of hydrochloric acid. The hydrochloric acid must be chemically pure (marked C. P.) and the concen- trated form. One teaspoon of soda and 80 minims of hydrochloric acid are equivalent to 4 level teaspoons of baking powder. The equivalent in baking powder is given in each recipe calling for soda and hydrochloric acid, as there may be oc- casions when the housewife will find it necessary to en- trust the preparation of the meals to inexperienced persons, but whenever possible it is recommended that the hydro- chloric acid and soda be used in place of baking powder. For most recipes % teaspoon soda and 40 minims hydro- chloric acid are sufficient to use with one cup of flour. 36 THE NEW COOKEET AERATED WHOLE WHEAT PUFFS 1 egg IVs cups white flour 1/2 cup thin cream 2/3 cup whole wheat flour 1 cup milk 2 teaspoons salt Beat the egg yolk until light and lemon colored ; add the milk, cream, and salt ; sift the flour and stir in a little at a time, beating vigorously while so doing ; continue the beat- ing for from 5 to 10 miautes. Beat the egg white until stiff and fold into the batter. Turn into hot buttered gem irons, filUng the irons to the level. Bake in a moderate oven about 20 minutes. This recipe may be varied by using graham flour instead of whole wheat or by using the white flour alone. AERATED NUT PUFFS 1 egg 2/3 cup milk 1 teaspoon salt II/2 cups white flour % cup cream % cup chopped nuts Beat the egg slightly, add the milk, cream, and salt. Dredge the nuts in a part of the flour and add the re- mainder of the flour to the egg and milk. Beat about 5 minutes or until the batter is light and smooth. Lastly fold in the chopped nuts. Bake in hot buttered gem irons, taking care to fill the cups to the level. Bake in a moderate oven about 20 minutes. Currants, raisins or chopped dates may be used instead of the nuts. CREAM CRISPS % cup graham .flour 2 teaspoons sugar 1/2 cup white flour % cup thin cream 1/2 teaspoon salt Sift the flour, salt, and sugar together in a bowl; pour the cream into the flour slowly, a spoonful at a time, UJSTPEEMENTED BREADS 37 mixing each spoonful to a dough with the flour as fast as poured in. When all the liquid has been added, gather the fragments of dough together. Knead thoroughly for from 5 to 10 minutes; roll very thin; cut into 2 inch lengths. Prick with a fork and bake in a moderate oven. CORN PONES 1 pint corn meal 1 teaspoon sugar 11/4 cups boiling water % teaspoon salt 1% tablespoons butter Dissolve the sugar and the salt in the water; mix the butter with the cornmeal, then add the boiling water ; cover and let stand 10 minutes ; shape into oblong cakes 2i/^ inches long ; bake in a quick oven 20 to 30 minutes. HOB CAKE 1 pint yellow corn meal 1 pint milk 1/4 cup sugar 2 tablespoons butter % teaspoon salt Mix the dry ingredients and the butter. Heat the milk to boiling and pour into the meal, stirring meanwhile. Cook directly over the fire until thickened. Drop by spoon- fuls on an oiled pan and bake in a hot oven until nicely browned. BEATEN BISCUITS 1 quart pastry flour A little more than i/^ cup % cup butter (scant) water or milk 1 teaspoon salt Sift the flour and salt together and work in the butter. Moisten with sufficient cold water (preferably ice water) to form a stiff dough. Toss on a floured board and beat with the rolling pin 30 minutes, taking care to fold the dough 38 THE NEW COOKEEY over every few seconds, or pass the dough through a beaten biscuit machine for 20 minutes, folding each time the dough is passed through. Roll to one-third inch in thickness, cut into little round cakes vcith a biscuit cutter, and prick with a fork. Place in pie tins or on baking sheets and bake in a moderate oven 20 to 30 minutes. OATEN CAKES 2 cups oatmeal i/2 teaspoon salt 1 cup white flour 3 tablespoons butter 1/2 cup or more of cold water Sift the flour, salt and steel cut oatmeal and chop into it the butter. Mix with cold water into a stiff dough. Knead and roll into very thin cakes. Roll out into as round a piece as possible, trim and cut circle into quadrants. Bake in the toasting oven directly under but not too near the flame, for eight to ten minutes, or until nicely browned on both sides. This is the Scotch oaten cake which is said to have produced the brawn of the Scottish people. CORN CAKE % cup yellow corn meal 1 tablespoon melted butter 114 cups flour 1 cup milk 2 tablespoons sugar 1 egg % teaspoon salt 1 teaspoon soda 80 minims hydrochloric acid (C. P.) (This amount of soda and hydrochloric acid is equiva- lent to 4 teaspoons of baking powder.) Sift the dry ingredients together. Beat the egg, add the milk and hydrochloric acid; stir in the dry ingredients; add the melted butter. Turn into a buttered pan and bake in a quick oven 20 to 30 minutes. II UNFEEMENTED BREADS " 39 If baking powder is used sift with the dry ingredients and omit the soda and hydrochloric acid. COFFEE CAKE Ys cup sugar 1/2 teaspoon salt 1/2 cup milk 1 cup flour 1 egg 1/^ cup cornstarch 4 tablespoons melted butter 1 teaspoon cinnamon 1 teaspoon soda 80 minims hydrochloric acid (C. P.) (This amount of soda and hydrochloric acid is equiva- lent to 4 teaspoons of baking powder.) Mix all of the dry ingredients together. Beat the egg and add the milk and two-thirds of the dry ingredients; then add the melted butter and beat thoroughly. Next add the hydrochloric acid and mix quickly. Then add the remainder of the dry ingredients and turn into a shallow pan and bake in a quick oven. As soon as removed from the oven brush the top of the cake with melted butter and sprinkle over it two tablespoons of granulated sugar mixed with one teaspoon of cinnamon. If baking powder is used sift with the dry ingredients and omit the acid and the soda. BOSTON BEOWN BREAD 1 cup white flour % cup molasses 1 cup com meal 1% cups sweet milk 1 cup graham flour 1 teaspoon soda 1 teaspoon salt 20 minims hydrochloric acid (C. P.) Mix dry ingredients. To half of dry ingredients add" soda and to the other half add molasses and milk, then the (3) 40 THE NEW COOKEEY hydrochloric acid. Mix thoroughly. Add remaining dry ingredients and put to steam in cans for three and one- half hours. Dry in oven for a few minutes before serving. If baking powder is used omit the hydrochloric acid and one-fourth teaspoon of soda and substitute one tea- spoon of baking powder. It wiU still be necessary to use three-fourths teaspoon of soda to neutralize the acid of the molasses. NUT BREAD 114 cups milk 1 cup chopped English wal- 1 egg nuts 1 teaspoon salt 1^^ teaspoons soda 1/2 cup sugar 120 minims hydrochloric 4 cups flour acid (C. P.) (This amount of soda and hydrochloric acid is equiva- lent to 6 teaspoons of baking powder.) Beat the egg thoroughly. Add the sugar gradually and the hydrochloric acid. Sift the flour, salt and soda together and add alternately with the milk to the egg mixture. Lastly fold in the chopped walnut meats and turn into two buttered bread tins. Bake in a moderate oven forty minutes. Graham or whole wheat flour may be used if desired. CREAM BISCUIT 2 cups flour % to 1 cup milk 2 tablespoons butter 1 teaspoon soda 1/2 teaspoon salt 80 minims hydrochloric acid (C. P.) (This amount of soda and hydrochloric acid is equiva- lent to 4 teaspoons baking powder.) Mix the flour and salt and work in the butter. Make a depression in the center of the dry ingredients, dissolve the UNTEEMENTED BREADS 41 soda in the milk, add the hydrochloric acid and quickly turn the foaming milk into the dry ingredients. Toss upon a floured board and pat or roll out to l^ inch in thickness. Shape with a biscuit cutter, place on a buttered or floured pan and bake in a hot oven 12 to 15 minutes. If baking powder is used, omit both the soda and the hydrochloric acid and proceed as follows -. Mix the dry ingredients and sift. "Work in the butter, add the liquids gradually, mixing with a knife to a soft dough. Toss on a floured board, shape with a biscuit cutter and bake as above directed. FRUIT ROLLS OR PINWHBEL BISCUITS 2 cups flour 2 teaspoons citron finely % teaspoon salt chopped 2 tablespoons sugar % teaspoon cinnamon 2 tablespoons butter 1 teaspoon soda 2/3 cup milk 80 minims hydrochloric Ys cup seeded raisins finely acid (C. P.) chopped (This amount of soda and hydrochloric acid is equiva- lent to 4 teaspoons baking powder.) Mix the flour, butter, salt, milk, hydrochloric acid and soda the same as for cream biscuit. If baking powder is used, omit the soda and hydro- chloric acid and follow the second method given for mixing cream biscuit. Roll to l^ inch in thickness and spread with soft butter not included in the recipe. Sprinkle with the sugar, cinnamon, fruit, and roll like a jelly roll. Cut in % inch slices, place in a buttered tin, bake in a hot oven 15 to 20 minutes. Chopped raisins may be used in place of the currants, but they have a tendency to soften. 42 THE NEW COOKERT BRAN AND GRAHAM BISCUIT 1 cup sterilized bran 2 teaspoons sugar 2 cups graham flour 1 teaspoon salt 1 cup milk 2 tablespoons butter 1 egg 1 teaspoon soda 80 minims hydrochloric acid (C. P.) (This amount of soda and liydrochloric acid is equiva- lent to 4 teaspoons baking powder.) Mix the flour, bran, sugar and salt together. Beat the egg slightly and add to the milk. Dissolve the soda in the milk and add the melted butter. Lastly add the hydro- chloric acid. Turn very quickly into the dry ingredients. Mix lightly but quickly. Turn upon a molding board and shape with a biscuit cutter and bake fifteen to twenty minutes in a hot oven. If baking powder is used, omit the hydrochloric acid and the soda and proceed- as follows : Mix the dry ingredients together, beat the egg slightly and add to the milk. Stir the liquids into the dry ingredients the same as for cream biscuits. Turn out upon a slightly floured molding board and roll to one-half inch in thickness. Cut into shape with the biscuit cutter and bake in a hot oven. GRAHAM HURRY-UPS 1 cup white flour 1% cups milk 1 cup graham flour % teaspoon salt 2 tablespoons melted butter 1 teaspoon soda 80 minims hydrochloric acid (C. P.) (This amount of hydrochloric acid and soda is equiva- lent to 4 teaspoons of baking powder.) Sift the salt, graham flour and white flour together. Re- turn the bran which is removed by the sifting, to the flour, UNFERMENTED BREADS 43 first inspecting it to see that no insects are present. Eub the butter into the flour. Dissolve the soda in the milk and pour into the center of the flour mixture. Add the hydro- chloric acid and mix all together very quickly. Drop by spoonfuls from a dessert spoon on an oiled pan and bake in a hot oven about twelve minutes. If baking powder is used omit the soda and hydro- chloric acid and sift the baking powder with the dry in- gredients. Then rub the butter into the dry ingredients and stir the milk into them. Proceed as above directed. GRAHAM GEMS 1 cup graham flour 1 tablespoon melted butter 1 cup white flour 1 cup milk 2 tablespoons sugar 1 egg 1 teaspoon salt 1 teaspoon soda 80 minims hydrochloric acid (C. P.) (This amount of soda and hydrochloric acid is equiva- lent to 4 teaspoons baking powder.) Sift the flour, salt and sugar together. Beat the egg and add the milk and one-half of the dry ingredients. Add the hydrochloric acid and mix thoroughly. Sift the soda with the remainder of the dry ingredients and stir into the batter. Add the melted butter and bake in gem irons in a hot oven twenty to thirty minutes. WHOLE WHEAT GEMS Make the same as graham gems, substituting whole wheat flour for graham flour. 44 THE NEW COOKEET RICE MUFFINS 214 cups flour 1 cup milk % cup hot cooked rice 1 egg 2 tablespoons melted butter 1^ teaspoon salt 2 tablespoons sugar li/4 teaspoon soda 100 minims hydrochloric acid (C. P.) (This amount of hydrochloric acid and soda is equiva- lent to 5 teaspoons of baking powder.) Mix and sift the flour, sugar and salt together. Divide the dry ingredients and sift the soda with one-half of them. Beat the egg, add the milk and the half of the dry ingredi- ents which do not contaiu the soda. Add the hydrochloric acid. Mix thoroughly and stir in the remainder of the dry ingredients. Add the butter and fold in the rice. (It will take a scant % cup of raw rice to make % cup of boiled rice.) Turn into buttered gem pans and bake in a quick oven twenty to thirty minutes. If baking powder is used omit the soda and hydro- chloric acid and sift all of the dry ingredients together. Beat the egg, add the milk and stir in the dry ingredients and proceed as above directed. COEN GEMS Use the same batter as for Com Cake and bake in gem irons in a hot oven twenty-five to thirty minutes. BRAN GEMS 1 cup sterilized bran 1 teaspoon salt 1 cup graham flour 1 egg 7/8 cup milk 1 tablespoon sugar 3 tablespoons melted butter % teaspoon soda 60 minims hydrochloric acid (C. P.) (This amount of soda and hydrochloric acid is equiva- lent to 3 teaspoons of baking powder.) UNPEEMENTED BBBADS 45 Mix the bran, flour, salt and sugar together. Beat the egg, add the milk and one-half of the dry ingredients. Stir in the hydrochloric acid. Mix well and add the melted but- ter. Sift the soda with the remaining half of the dry in- gredients and stir into the batter. Turn into buttered muf- fin pans and bake in a hot oven twenty to thirty minutes. If baking powder is used sift it with the dry ingredients and omit the hydrochloric acid and the soda. Add aU of the dry ingredients at once, stirring in the butter at the last. BLUEBERRY MUFFINS 1 cup fresh blueberries % cup milk 2 tablespoons butter 2_ cups sifted flour 2 tablespoons sugar 14 teaspoon salt 1 egg 1 teaspoon soda 80 minims hydrochloric acid (C. P.) (This amount of soda and hydrochloric acid is equiva- lent to 4 teaspoons of baking powder.) Sift the soda, flour and salt together. Cream the butter and sugar and add the beaten egg. Then add the hydro- chloric acid, and mix well. Add the milk and the dry ingredients alternately. At the last fold in the blueberries. If baking powder is used sift with the dry ingredients and omit the soda and the hydrochloric acid. Other berries may be used in the same way as blue- berries. DATE MUFFINS y^ cup butter 2 cups white flour Vi cup sugar Vz teaspoon salt 1 egg V2 pound dates % cup milk 1 teaspoon soda 80 minims hydrochloric acid (C. P.) (This amount of soda and hydrochloric acid is equiva- lent to 4 teaspoons of baking powder.) 46 THE NEW COOKERY Prepare the dates by immersing in cold water. Remove the seeds and then wash in hot water. Cut or chop into small pieces. Currants or raisins may be used if preferred. Sift the soda and flour together. Cream the butter and sugar. Add the beaten egg and the hydrochloric acid. Add the milk and the flour alternately and lastly fold in the chopped dates. Bake in buttered mufiSn tins twenty to twenty-five minutes ia a hot oven. If baking powder is used, sift with the dry ingredients and omit the soda and hydrochloric acid. CHAPTEE VI SANDWICHES EGG SANDWICHES 6 hard boiled egg yolks % teaspoon salt 1 tablespoon lemon juice Bread 2 tablespoons cream Butter Mash the egg yolks and mix with the cream, lemon juice and salt. Spread between thin slices of buttered bread. The whole egg may be used if desired. BAKED BEAN SANDWICHES 1 cup baked beans 1 tablespoon Chili sauce 1% tablespoons cooked Bread Mayonnaise Dressing Butter Mash the beans quite thoroughly and mix with the Cooked Mayonnaise Dressing and the Chili sauce. Spread between thin slices of buttered bread. YOGURT AND JELLY SANDWICHES 1/4 pound yogurt or neuf- Jelly chatel cheese 6 slices bread 2 tablespoons cream Butter Mix the cheese with the cream and spread between two slices of bread. Butter a third slice and spread with jelly. Put this with the cheese sandwich, making a three- layer sandwich. Trim the crusts and cut into any desired shape. 48 THE NEW COOKERY CHEESE AND PINEAPPLE SANDWICHES 1 cup grated yogurt or y^. cup shredded pineapple neufchatel cheese Bread Butter Mix the cheese and pineapple thproughly and spread between thin slices of buttered bread. Canned pineapple is used in this recipe. LETTUCE SANDWICHES Thinly sliced bread Crisp lettuce leaves Butter Mayonnaise dressing Butter the bread and spread between each two slices Cooked Mayonnaise Dressing and a crisp lettuce leaf. Cut into two pieces, trim and serve. COTTAGE CHEESE SANDWICHES Thinly sliced buttered 3 tablespoons melted bread butter % cup cottage cheese 1 tablespoon lemon juice Mix the cottage cheese with melted butter and lemon juice, adding a little salt if desired. Spread this between the buttered bread, thinly sliced. Arrange neatly on the plate for serving. MAEMALADE AND CHEESE SANDWICHES Butter thin slices of bread. Spread one slice with orange marmalade and the other slice with cottage, yogurt or neufchatel cheese thinned with cream to the proper con- sistency to spread. Put the two slices together, trim the edges and cut into any desired shape. These make a nice accompaniment to a fruit salad. SANDWICHES 49 EGG AND OLIVE SANDWICHES 1 hard boiled egg % teaspoon salt 1 dozen ripe olives 3 tablespoons Cooked May- 2 tablespoons lemon juice onnaise Dressing Bread and butter Put the egg through a fine sieve. Stone and chop the olives, season with salt and lemon juice and mix all with the Cooked Mayonnaise Dressing, and spread on thinly cut slices of buttered bread. Cut in triangular shapes. CELERY SANDWICHES Select bread that is not more than twenty-four hours old, slice thinly and spread with butter softened by placing in a warm oven a few minutes. Eemove tender stalks of celery from near the heart of the bunch. For each sand- wich select three or four small ones. Dip each stalk into cooked or raw mayonnaise dressing, leaving enough of the stalk undipped to handle well. About these roll the but- tered bread and tie with ribbon. Cut off the undipped ends of the celery. Chopped celery mixed with a mayonnaise dressing may be used in place of the celery stalks. CUCUMBER SANDWICHES Spread thinly cut slices of bread with butter. Place a crisp lettuce leaf on one slice. Spread the other slice with a filling made as follows : Thinly sliced cucumber. Cooked Mayonnaise Dressing, salt and grated onion to taste. This sandwich should not be made up until ready to serve. 50 THE NEW COOKEET PEANUT BUTTER SANDWICHES Cut bread into thin slices. Butter one-half of the bread sparingly with dairy butter. Spread the remaining half of the bread with peanut butter. Put the two slices to- gether. Trim the crusts. and cut into oblong or triangular shaped sandwiches. PINEAPPLE AND CELERY SANDWICHES 1 pint can sliced pineapple % cup Cooked Mayonnaise 1 cup cut celery Dressing Drain the juice from the pineapple. Cut the pineapple into small pieces and add the cut celery. Mix with the Cooked Mayonnaise or, if preferred, the Mayonnaise Dress- ing. Spread on thinly sliced buttered bread. Trim the crusts and cut into desired shapes. PROTOSE SANDWICHES % pound can protose i^ cup cooked Mayonnaise 1 teaspoon celery salt Dressing % teaspoon salt Mince the protose and mix well with the seasonings. Add the Mayonnaise and spread between thinly sliced but- tered bread. Trim the crusts and cut into oblong or tri- angular shaped sandwiches. NUT AND OLIVE SANDWICHES 1 cup ripe olives 1 cup shelled English wal- Ya cup Mayonnaise Dressing nuts Cut the meat from the olives and chop very fine. Chop the walnuts also very fine and bind the nuts and the olives with the mayonnaise dressing. The cooked or the raw SANDWICHES 51 mayonnaise may be used. Spread this mixture between thin slices of bread sparingly buttered. TOMATO SANDWICHES Spread thinly cut slices of bread with butter. Spread one slice with Cooked Mayonnaise Dressing, the other slice with slices of fresh tomato. Sprinkle the tomato with salt and put the slices together. Cut into any desired shape. CHAPTER VII DAIRY PRODUCTS PASTEURIZED MILK THE following articles are necessary for the pasteuriza- tion of milk: Pail or deep kettle, rack such as is placed under meats in cooking, or a perforated pie tin, dairy thermometer. Place the rack or an inverted perforated pie tin in the bottom of the pail. Arrange the bottles of milk on the rack. Do not remove the caps from the bottles. With a towel wrung out of hot water cleanse the caps and mouths of the bottles. Make an opening in the cap of one of them large enough to insert a thermometer. Surround the bot- tles with cold water. Pill the pail sufiSciently full that the water will entirely surround the milk. Place the pail con- taining the bottles over the fire and bring quickly to a temperature of 145° to 150° P. as is indicated by the ther- mometer within the bottle of milk. As soon as this tem- perature is reached, remove the bottles to a table or shelf out of a draft, cover with a towel and let stand 10 to 20 minutes. Then cool by placing in warm water and gradu- ally replacing with cold water. Set on ice and do not re- move the caps until the milk is needed. "STERILIZED" OR SWEET BUTTER The word sterilized is really a misnomer in this recipe, as the process is one of pasteurization rather than of sterili- zation. 62 DAIRY PEODUCTS 53 Use only sweet cream. Pasteurize it the same as for pas- teurized milk. It may be more convenient to use a double^, boiler for this purpose. If so, bring the cream to a tem- perature of 145° to 150°, and proceed the same as for- pasteurization of milk. Cool the cream to about 50°. Chum the cream, keeping it at as nearly 50° as possible. Collect, the butter and work with a paddle, scalded and then chilled,, and press into a mold or a roll. Sweet butter is usually served without salt, though if preferred some salt may be- used. COTTAGE CHEESE Heat sour milk very slowly until the whey rises to the top ; pour it off, put the curd into a bag and let it drip for six hours without squeezing it. Put it into a bowl and break it fine with a wooden spoon. Season with salt and mix into a paste with a little cream or butter. Mold into balls and keep in a cold place. It is best when fresh. BUTTER BALLS Cut a pound of butter into 32 one-half ounce squares. Scald and soften the butter paddles with hot water. Scrub with brush and hot soap suds and chill in cold or ice water. Roll the butter between the paddles to form the balls. CHAPTEE VIII CREAM SOUPS SOUPS are served chiefly as an appetizer, though they may be made to convey considerable nourishment. As an appetizer they appeal through the senses of taste and smell. It is therefore important that they should be served hot, as hot foods give off aromas v^hich affect the nerves of smell. Soups may be divided into Cream Soups and Plain Soups or Soups without milk or cream. The cream soups are the more nourishing, though many of the plain soups are of a high nutritive value. Cream gives a very delicate flavor to cooked foods, but on account of its scarcity it is often not a convenient article. Milk and butter may be substituted for the cream in the proportion of 2 level tablespoons of butter and seven- eighths cup of milk for each cup of cream. When milk and butter are used as a substitute for cream in soups a little flour should be used for binding. "White Sauce is frequently used as a foundation for soups. The seasoning of soups is a verj' important part of the making of them. Seasoning may be said to be the art of the cook. A change in seasonings lends variety to otherwise plain soups. Onion, celery, bay leaf, thyme, summer savory, onion salt, celery salt, parsley, lemon rind and vegetable extracts such as Savora and Japanese Soy all add very much to the palatability of the soup. Usuallj'- not more than two or three of these seasonings may be used advantageously in one recipe. CEEAM SOUPS 55 A crisp cereal preparation, such as a cracker, thin, crisp toast or croutons should be served with soup, thus insuring some mastication of the otherwise liquid food. CROUTONS Cut bread into- half-inch cubes. Toast in a moderate oven. BREAD STICKS Cut stale bread into pieces, three inches long and a half inch thick. Toast in a moderate oven. CREAM OP CELERY SOUP 1 cup diced celery '% teaspoon salt 1 pint water 1 pint White Sauce Cook the diced celery, for which one large bunch will furnish the required quantity, in the salted water, until tender. The quantity of celery and liquid should equal one pint. To this mixture add one pint of the white sauce, made as follows: WHITE SAUCE 4 tablespoons flour 2 cups milk 4 tablespoons butter 1 teaspoon salt Rub together the butter and the flour, adding gradually the hot, but not scalding, milk. Cook this white sauce in a double boiler for 10 to 15 minutes. Add salt. CREAM OF CORN SOUP 1 can of komlet or 2 teaspoons salt kemelled com 3 tablespoons flour 1 quart of milk 3 tablespoons butter 56 THE NEW COOKERY Turn the com into a sauce pan, add a little water and cook gently over the fire for a few minutes. Prepare a White Sauce of the milk, flour, butter and salt. Turn the com into the White Sauce and cook together for a few minutes. Any canned com may be used in place of the kemelled com, providing it is put through a colander and a little more corn is used. Kornlet may be used in place of the kemelled corn. CEBAM POTATO SOUP NO. 1 2 large or 3 medium sized 1 pint milk potatoes % cup cream 2 teaspoons salt Scrub the potatoes, pare, slice and put to cook in suf- ficient boiling water to cover. Put through a colander with the liquid in which they were cooked. Heat the milk and cream and add to the mashed potatoes. Add salt and cook 5 minutes. CREAM OF POTATO SOUP NO. 2 2 medium sized potatoes 1 tablespoon butter 1 pint of milk and potato 1 tablespoon flour water i/2 teaspoon salt 2 teaspoons grated onion % teaspoon celery salt 2 teaspoons chopped parsley Wash and pare the potatoes and slice. Put to cook in sufficient boiling salted water to cover. Cook until tender. Drain the liquid into a pint measure and mash the potatoes. Add sufficient milk to flU the pint measure and turn into the mashed potatoes. Add the grated onion, salt and celery salt to the liquid. Rub the flour and butter together and pour over it, stirring meanwhile, the hot liquids. Put to cook over the fire until thickened. Add this to the mashed CEEAM SOUPS 57 potatoes, cook 5 minutes and add the chopped parsley just before serving. CEEAM OF TOMATO SOUP 1 can tomatoes % cup flour Ys cup butter 3 teaspoons salt 1 quart milk Cover and stew the tomatoes slowly one-half hour to one hour ; rub through a strainer. Make a white sauce and add the strained tomato slowly. One-third cream instead of all milk may be used, and adds to the flavor. "When cream is used, two tablespoons of butter is all that is necessary. Condensed tomato may be used advantageously in this recipe, in which ease use 1^ cups condensed tomato and an equal quantity of water. It is not necessary to cook this before adding to white sauce except to bring it to the boil- ing point. CREAM OF RICE SOUP y^ cup rice 1% teaspoons salt 2 cups water 3 cups milk 2 slices onion 1 tablespoon butter 1/4 teaspoon almond extract Add the rice and onion to the boiling water. Cook until tender, then rub through the colander. Add the butter and hot milk. Reheat, season with salt and extract, and serve. This makes 1 quart. CREAM OF VEGETABLE OYSTER SOUP NO. 1 1% cups diced vegetable 1% teaspoons salt oysters 1 cup cream 2 cups water 2 cups milk 58 THE NEW COOKERY Cook the vegetable oysters in the boiling, salted water. When tender, take out one-third of them, and put the re- mainder through the colander. Add to this puree the diced vegetable oysters. Heat the milk and cream in the double boiler, and add to the hot puree. Salt and serve at once. An additional cup (scant) of milk and 2 tablespoons of butter may be used in place of the cream if desired. CREAM OF VEGETABLE OYSTER SOUP NO. 2 1^/3 cups vegetable oysters li^ teaspoons salt (sliced) 3 tablespoons flour 2 cups water 3 tablespoons butter 2 cups milk Cook the vegetable oysters in 2 cups water. Take out % of them. Put the remainder through the colander, and add this pulp to the sliced vegetable oysters. Add the white sauce; made by rubbing together the butter and flour until smooth, and adding the warm milk slowly. Add salt, and cook for ten minutes in a double boiler. After eombitiiag the white sauce with the vegetable oysters, measure and add water sufficient to make 1 quart. CREAM OF BROWNED ONION SOUP 4 medium sized onions 1 cup water 3 tablespoons slightly 3 tablespoons butter browned flour 2 cups milk 11/4 teaspoons salt Slice the onions and put in a buttered pan. Add a little water, cover, and put into the oven, covered. When the onions are tender, remove the cover and brown. Rub the browned onions through a colander, add the water, and the white sauce, made by adding the hot milk to the butter and CEEAM SOUPS 59 slightly browned flour rubbed together until smooth. The white sauce should cook 10 minutes in a double boiler be- fore it is added to the "onion. Reheat the soup, salt, and serve. This makes 1 quart. CREAM OF OKRA SOUP 1 cup okra, stewed or 2/3 cup cream canned 1 teaspoon brown sugar Yz cup stewed tomatoes or 2 1 teaspoon grated onion tablespoons condensed to- 4 teaspoons Savora or 3 mato tablespoons Japanese Soy 1 cup water 1 tablespoon flour Cook together the stewed tomato, water and Savora. Add the okra and heat. Rub through a colander. Add grated onion, brown sugar, and the flour, moistened with a little cold water. Heat the cream, and add to the soup before serving. CREAM OF ASPARAGUS SOUP Drain the liquid from a pint can of soup asparagus. Wash by letting cold water run over it and put the stalks through a colander, making 1 cup of puree. Make a white sauce of the following ingredients : 2 cups milk 2 tablespoons flour 2 tablespoons butter 1 teaspoon salt Add the hot puree slowly to. the hot white sauce, stir- ring constantly. Serve immediately. CREAM OF CRECY SOUP 3 medium sized carrots i/^ cup cream 1 cup water 1 slice onion y^ inch thick 2 cups.milk 1 bay leaf 1 tablespoon flour 1 teaspoon salt 60 THE NEW COOKERY Wash, scrape and slice the carrots. There should be lYs cups when sliced. Cook in water. Steep bay leaf and onion in. the milk and cream in double boiler. Remove onion and bay leaf and thicken with flour. Put carrots through colander and add to the thickened milk and cream. One potato with it also relieves strong taste. Parsley may also be added. CREAM OF SWEET POTATO SOUP 6 small sweet potatoes 1 cup cream 1 quart water II/2 teaspoons salt 1% teaspoons minced parsley Peel potatoes and immerse at once in cold water to which has been added a little flour to prevent discoloration. Drain and put to cook in sufficient boiling water to cover. When tender drain and rub through a colander. This should make three cups of mashed potato. Add water, cream, salt and parsley. Reheat and serve. The water in which the potatoes are cooked may be used as a part of the liquid unless very dark. CREAM OF BARLEY SOUP y^ cup barley 2/3 pint milk % pint cream 3 cups water 1 teaspoon salt Soak the barley a few hours, or over night. Drain and cook in three cups water. When tender, take out one-third of the barley. Put the remainder through a colander, add the cream and milk and the remaining one-third of the barley. Reheat, add salt and serve. If cream is not obtainable, a thin white sauce may be CREAM SOUPS 61 used instead. A little onion or celery salt may be added for seasoning, if desired. This recipe should make 1 quart. If deficient in amount add water to make the desired quantity. CREAM OF GREEN PEA SOUP NO. 1 1 pint or 1 can green peas 2 tablespoons butter 1 quart water 2 tablespoons flour 1 pint milk 1 teaspoon salt 1 tablespoon sugar Wash the peas and put to cook in the boiling water and cook until soft, then mash through a colander and add to the liquid in which they were cooked. Make a white sauce of the butter, flour and milk and add to the mashed peas. Add the salt and sugar and cook together 5 minutes. CREAM OF GREEN PEA SOUP NO. 2 1 cup peas puree lYz cups water 1 tablespoon flour 1 tablespoon butter 1% cups milk 1 teaspoon salt Press freshly boiled or canned peas through a colander to make a puree. To one cup of puree add the salt, water and milk and heat to scalding. Rub the flour and butter together, pour gradually over them, stirring meanwhile, the hot liquid, and return to the kettle and heat to the scalding point again. Cook flve minutes and serve. CREAM OP CHESTNUT SOUP 2 cups mashed chestnuts 4 tablespoons flour 4 tablespoons butter 6 cups milk 1% teaspoons salt Prepare the chestnuts by immersing in boiling water and cooking for 10 minutes. Remove them from the hot 62 THE NEW COOKER'S water a few at a time and with a sharp paring knife, quickly remove both skins. Mash them through a colander. Make a white sauce of the remaining ingredients. Add the mashed chestnuts. Eeheat and serve. WASHINGTON CHOWDER 2 medium sized potatoes 1 cup stewed tomatoes (1% cups sliced) 1 cup com 1% cups water 1 cup milk % small onion 1 cup cream 1 teaspoon salt Slice the onion and cook with the potatoes in the boil- ing, salted water. When tender add the tomatoes and corn and bring to the boiling point. Heat the cream and milk and add to the vegetables just before serving. Serve hot over crackers. CORN CHOWDER 14 can com 1 onion sliced 1 pint sliced potatoes 1 pint of milk 2 tablespoons butter I/2 teaspoon salt 1 cup water Cook the onion in the double boiler in I/2 the butter for 20 minutes. Add the sliced potatoes and 1 cup boiling water. Cook directly over the flame until the potatoes are tender. Add the com, milk, and the ' remainder of the butter. Heat to the boiling point, add the salt and serve hot over crackers. POTATO CHOWDER % pint sliced potatoes 1/2 small onion 1 pint boiling water It^ cups milk 1 teaspoon salt % cup cream Put the potatoes to cook in the boiling water with the CREAM SOUPS 63 salt and sliced onion. "When tender put 2/3 of them through a colander and add to the remainder of the po- tatoes. Add the milk and cream, reheat and serve over crackers. This quantity should make one quart. CEEAM OF SQUASH SOUP 1 pint of mashed squash 1 tablespoon butter 1 quart of milk 1 teaspoon salt 1 tablespoon flour 1% tablespoons sugar Whipped cream Put the squash, which may be freshly cooked or canned, with the milk, sugar and salt in a sauce pan and heat. Mix the butter and flour together and stir the hot liquid into it. Cook gently for 5 minutes. Place a spoonful of whipped cream on top of each individual serving. OATMEAL AND MUSHROOM SOUP 3 tablespoons butter 1 teaspoon salt , 1 medium sized onion 1 quart water % cup oatmeal 1 pint milk Yz cup chopped mushrooms Peel the onion and chop finely. Place in the inner por- tion of the double boiler with the butter and cook 15 to 20 minutes. Then add the oatmeal and the boiling water. Cook directly over the flame for about 10 minutes. Then place in the double boiler and cook from 2 to 3 hours. Rub through a colander and add the milk. When thoroughly heated, add the chopped mushrooms and salt. The mush- rooms are somewhat improved in flavor by broiling a few minutes before adding to the soup. If desired a spoonful of whipped cream may be added to each serving. 64 THE NEW COOKEEY TOMATO BISQUE 1 quart can tomatoes 3 2-iiich sticks cinnamon 1 pint water 3 slices lemon 2 teaspoons salt 1 tablespoon butter 1% tablespoons sugar 3 tablespoons flour 1 cup cream Cook the tomato, sugar, cinnamon, lemon and salt to- gether for 20 minutes. Put through a colander and bind with the butter and flour. Let boil 5 minutes, add the hot cream and serve at once. If preferred, bay leaf and onion may be used for season- ing in preference to the cinnamon and lemon. Condensed tomato may be used in this recipe, in which case use 1% cups condensed tomatoes and an additional 2% cups of water. RUSSIAN BEET SOUP 1/^ cup beet pulp (cooked) 1 tablespoon sugar ^ cup cream li/^ teaspoons salt 2y2 cups water 2 eggs 4 teaspoons lemon juice Three medium sized beets make one cup of pulp. Cook the beets until tender, rub through colander, add cream, water, sugar, salt and put in the double boiler to heat. Beat eggs slightly, add about a cup of hot liquid from double boiler, stirring constantly. Return to double boiler and stir until it thickens slightly. Remove from fire and add lemon slowly. CREAM OF ALMOND SOUP 1/4 cup rice i^ pound shelled almonds 2 quarts hot milk 1 tablespoon sugar 1 quart boiling water 1 cup cold water 2 teaspoons salt CKEAM SOUPS 65 Wash the rice thoroughly by pouring boiling water over it to dissolve the polish: finish -with cold water. Add the rice to the boiling water and let boil actively for 12 to 15 minutes, then drain off the water and add the partially cooked rice to the hot milk. Cook three-fourths of an hour. Blanch the almonds by throwing them iato boiling water for about one minute or until the skin loosens from the nuts. Place them between towels. Rub vigorously to remove skin. Place the blanched almonds ia a mortar and pound them with a pestle. Add a little of the cold water from time to fime. If a mortar and pestle are not obtainable a wooden chopping bowl and potato masher will suffice. "When the nuts have been reduced to a paste, add to the rice and milk, then add the sugar and salt. A few drops of almond flavor- ing may be used instead of the almonds. CREAM OF DASHBBN SOUP 6 medium sized dasheens % cup cream 1 pint milk 2 teaspoons salt 14 teaspoon onion salt Clean the dasheens by removing the coarse, fibrous cover- ing. "Wash and put to cook in boiling water. "When tender, which will require 20 to 25 minutes cooking, remove from the water, peel and mash through a colander. Add the hot milk and cream slowly and heat to the boiling point. Add the salt and onion salt. 1 tablespoon butter and % cup milk may be used in place of the cream. It will then be advisable to add a little flour for thickening. CREAM OF LENTIL SOUP 1 cup lentils (dry) 3 tablespoons butter 3 cups water 2 cups milk 3 tablespoons flour 2 teaspoons salt 66 THE NEW COOKERY Soak the lentils for several hours in 3 cups of water. Cook 2 to 3 hours. When tender, rub through the colander and if necessary add hot water sufficient to make one pint of puree. Make a white sauce of the butter, flour and milk, and add gradually to the lentil puree, reheat, salt, and serve. This makes 1 quart. CREAM OF BEAN SOUP 1 cup white beans 1% tablespoons butter lYz quarts water 1% tablespoons flour 2 teaspoons salt 2 cups milk % teaspoon onion salt Put the beans to soak over night if possible. Drain and put to cook in the boiling water. "When tender, rub through a colander and add to the liquid in which they were cooked. Make a white sauce of the flour, butter and milk (part cream if possible). Then add the salt and turn into the mashed beans. Cook together 5 minutes and serve. CREAM OF LIMA BEAN SOUP 1 cup dried lima beans 1 tablespoon butter 1 quart water 1 tablespoon flour 2 cups milk 1 teaspoon salt 14 teaspoon onion salt Soak the beans in cold water over night if possible. Put to cook in a quart of boiling water. Let simmer until the beans are perfectly tender, then put through a colander. Make a white sauce of the milk, flour, butter and salt. Add the bean puree and water sufficient to make one quart of soup. Add the salt and onion salt just before serving. CREAM SOUPS 67 CEEAM OF SCOTCH PEA SOUP % cup Scotch or dried 2 tablespoons flour green peas 2 cups milk 1 quart water II/2 teaspoons salt 2 tablespoons butter 1 tablespoon sugar Cook the peas 5 to 6 hours, or until tender, in the quart of water. Eub through the colander. Add water suf- ficient to make 1 pint of puree. Put the milk to heat in a double boiler. Prepare a white sauce, made by rubbing together the butter and flour and adding slowly the hot but not scalding milk. The white sauce should cook about 10 minutes in a double boiler, then add it to the body of the soup. After the white sauce and puree have cooked a few moments, add the salt and sugar and serve. This makes 1 quart. CREAM OF SPLIT PEA SOUP 1 cup split peas 3 tablespoons butter 2^2 quarts water 3 tablespoons flour 2 tablespoons chopped 1% teaspoons salt onion 1 pint milk Wash the peas and soak them over night in cold water, drain and rinse thoroughly, add 2% quarts of cold water and the onion. Cook slowly until soft, rub through a strainer. Make a white sauce of the remaining ingredients and add to the above. Cook together 5 minutes. MANHATTAN SOUP 1 quart Vegetable Bouillon 3 tablespoons butter or Savora Bouillon % cup cream 4 tablespoons flour, slightly % cup whipping cream browned % egg white 68 THE NEW COOKEBT Rub the flour and butter together. Heat the vegetable bouillon and pour slowly over the flour and butter, stirring meanwhile. Let boil 5 minutes, add the cream and reheat. Serve in bouillon cups. Beat the whipping cream until stiff, add one-half of a beaten egg white and season with a few grains of salt, also one-fourth teaspoon sugar. Serve a spoonful of the seasoned whipped cream on top of each serving of bouillon. 2 tablespoons of mashed pimento added to the whipped cream also improves the flavor and appearance. CREAM OF SPINACH SOUP % cup cooked spinach 2 tablespoons butter 3 cups milk 1 teaspoon salt 2 tablespoons flour Put the spinach through a colander. Make a white sauce of the remaining ingredients, add the spinach and reheat. One teaspoon onion salt improves the flavor for many. CHAPTER IX PLAIN SOUPS TOMATO SOUP 1 can tomatoes 1 small bay leaf 1 pint water 1% tablespoons butter 1 teaspoon salt 3 tablespoons flour 1 slice onion 2 teaspoons sugar 2 teaspoons Savora Cook the tomatoes, water, bay leaf, onion, salt and savora together 15 to 20 minutes. Strain, cool slightly and pour slowly over the flour and butter, which have been well blended, stirring meanwhile. Let boil five minutes and serve. If preferred, other seasonings may be used. Three slices lemon, and three two-inch sticks of cinnamon, instead of the onion and bay leaf, make a delicious soup. The savora may be omitted. 11/4 cups condensed tomato and 21/^ cups of water may be used in place of the quart of tomatoes. TOMATO AND CELERY SOUP 1 cup celery cut into half- 1 tablespoon of sugar inch pieces 2 teaspoons salt 1 pint water 1^^ tablespoons flour 1 quart tomatoes 2 tablespoons butter 1 bay leaf 69 70 THE NEW COOKEKY Eub the contents of a quart can of tomatoes through a colander. Boil together the celery, water, strained tomato, bay leaf, sugar and salt. "When celery is tender, bind the ingredients by rubbing the flour and butter together and pouring over it a little at a time, some of the warm (not scalding) soup. When thoroughly blended, stir into the remainder of the soup, and cook. Let boil gently for 5 minutes. Remove the bay leaf; add sufficient water to make 1% quarts soup. CREOLE SOUP % quart can tomato or 1 small carrot % cup condensed tomato 1 large onion 2 tablespoons rice 2 cups water 1 small turnip 1 tablespoon butter 2 teaspoons salt Peel and slice the turnip, carrot, and onion. Cook these vegetables with the rice, tomato and salt in the water. "When the vegetables are tender, rub all through the colan- der. Add the butter and, if necessary, water sufficient to make one quart. TOMATO BOUILLON 1 cup sliced carrots 2 cups strained tomatoes or 1 cup sliced turnips % cup condensed tomato 1 cup chopped celery 1 quart water 1 cup chopped onions 1 teaspoon salt Cook the vegetables, which have been sliced, in the water until tender. Strain off liquid which should equal one pint in quantity. Add the tomato which has been put through a colander, and salt. If desired, one bay leaf may be added to vegetables when cooking. PLAIN SOUPS 71 ITALIAN SOUP To the Tomato Bouillon, add one-lialf cup of macaroni, whicli has been cooked in one quart water. In cooking the macaroni, add it to the boiling water together with 1 tea- spoon of salt. When the macaroni has become tender, drain off the water, adding a dash of cold water to keep the macaroni from sticking. Drain agaia, cut the macaroni into small rings, and add to bouillon. Macaroni ringlets or Italian paste may be substituted if desired. TOMATO VERMICELLI Cook 3^ cup vermicelli, broken into inch lengths, in boil- ing salted water, and add to Italian soup, in place of the macaroni. OKRA SOUP 2 cups cooked okra 2 teaspoons grated onion 2 cups water 2 tablespoons Savora or 1% cups strained tomato 3 tablespoons Japanese Soy- Rub the okra through a colander. Heat the okra and other ingredients, and serve. GREEN PEA SOUP 1 pint canned peas 1 tablespoon butter 1 pint water 1 tablespoon flour 1 teaspoon salt 1 slice onion Put the peas through a colander. Add the water. Rub together the flour and butter, moistened with a little water. Add this to the peas, and cook with the onion for about fifteen minutes. Salt and serve. Celery salt may be substituted for the onion, if desired. 72 THE NEW COOKERY POTATO SOUP 1 cup raw sliced potatoes 1 teaspoon salt 2 cups water 1 tablespoon butter 2 sliced onions % teaspoon celery salt 1 tablespoon flour Cook the sliced potatoes and onion until tender. Rub through a colander. Add 2 cups hot water to the flour and butter, rubbed smooth. Stir until thickened, add to the mashed potato. Reheat, salt, and serve. SAVORY POTATO SOUP Ys quart raw sliced potatoes 4 tablespoons Nut Soup 1% tablespoons grated Stock onion 1 teaspoon salt 1 quart water Dissolve the Nut Soup Stock in the water, add the po- tatoes, onion and salt and cook until tender. Rub through a colander. "While the potatoes are cooking a little mar- joram and mint tied in a cheese cloth may be cooked with them, if additional flavoring is desired. Add water to make 1 quart. BARLEY SOUP % cup pearl barley 4 teaspoons Savora or 1 cup strained tomato or 2 tablespoons Japanese Soy Vs cup condensed tomato 2 tablespoons butter 1 quart water 1 tablespoon flour 2 teaspoons salt 1 tablespoon sugar Vo teaspoon celery salt 1 bay leaf Add the barley to the boiling salted water and cook to- gether with the strained tomato and bay leaf until tender, keeping covered while cooking. Add the celery salt, sugar PLAIN SOUPS 73 and Savora. Blend the flour and butter. Pour a little of the hot soup into them, stirring meanwhile, then turn back into the remainder of the ingredients and cook 5 minutes. NUT FRENCH SOUP Ys can Nut Soup Stock 2/3 cup stewed tomatoes or 4 cups water % cup condensed tomato 1 tablespoon browned flour % ^^7 leaf 1 teaspoon salt % teaspoon sage % small onion % teaspoon thyme Tie the sliced onion, the bay leaf, sage and thyme in a cloth and let simmer in the water to which has been added the strained, stewed tomatoes, the salt, and the Nut Soup Stock. Let boil slowly about % hour, then thicken with the browned flour moistened with a little cold water. SANITERRAPIN SOUP 1 oz. protose (about 1^2 1 tablespoon butter tablespoons) % teaspoon celery salt 1 tablespoon flour % teaspoon salt 21/^ cups water 2 teaspoons Savora 1 egg yolk Shred the protose and cook in water with the seasonings, the Savora and butter. Thicken with the flour and cook 5 minutes. Just before serving, remove from the fire; add a little at a time the beaten egg yolk, letting it drop through a fine strainer and stirring meanwhile. VEGETABLE OYSTER SOUP 1 quart diced vegetable 21/2 teaspoons salt oysters 2 tablespoons butter 1 quart water 1 tablespoon flour 74 THE NEW COOKERY Cook the vegetable oysters in sufficient boiling water to cover. Let the water largely evaporate before finishing the cookiag. Rub them through a colander and add the one quart of water and the salt. Blend the butter and the flour together and add a little of the hot soup, stirring meanwhile. "When well mixed, return to the soup and cook until thickened. 2 teaspoons of Savora or a half teaspoon of onion salt added to this recipe improves the flavor. VEGETABLE SOUP 14 cup diced potato 2 tablespoons butter 14 cup diced carrots 1% cups straiaed tomato % cup diced turnips 2 cups water % cup chopped cabbage 1^/4 tablespoons caramelized 2 tablespoons grated onion sugar iy2 teaspoons salt Clean and dice the potatoes, carrots, and turnips. Put the cabbage through the food chopper. Cook all the vege- tables in the 2 cups of water until they are tender. Add the strained tomato and water, sufficient to make 1 quart. Add caramelized sugar, made as follows : put the sugar in a pan, stir constantly over the blaze imtil melted to a syrup of a rich brown color. Add gradually sufficient boiling water to dissolve the caramel and add to the soup. Salt and serve. THICK VEGETABLE SOUP 14 cup dried split peas Yz cup turnips 14 cup dried white beans ' 14 cup carrots 1 cup sliced potatoes 1 cup strained tomatoes 1/^ cup sliced vegetable 3 tablespoons butter oysters 1 tablespoon chopped iy2 cups celery parsley 11/2 teaspoons salt PLAIN SOUPS 75 Soak the peas and beans over night. Cook them in water to cover until tender. Add the other vegetables and cook until all are tender. Add sufficient water to make one and one-half quarts of soup. Add salt and butter and serve. VEGETABLE SOUP WITH NOODLES 1 cup diced carrots 14 cup rice 1 cup diced turnips 4 tablespoons butter 1 cup chopped cabbage 2 cups diced potatoes % cup chopped onion Noodles "Water to make 4 quarts soup Cook the carrots, turnips, cabbage, and onion until they begin to get tender. Then add the rice, diced potatoes, noodles, and butter, also salt, and cook until all are tender. NOODLES 1 egg yolk 1^ cup flour salt Beat the egg yolk and add flour to make a stiff dough. EoU very thin, fold one-half over the other side, and roll like a jelly roll. Cut in very thin slices crosswise and shake to unfold. Add to the boiling soup. SAVORA RICE SOUP 14 cup rice 3 tablespoons Savora ll^ quarts water 1 tablespoon butter % teaspoon celery salt Cook the rice in the water to which has been added the celery salt and savora. Let boil one-half hour or more. Add the butter and serve. 76 THE NEW COOKERY MOCK CHICKEN SOUP 3 tablespoons rice 1^4 eup muslirooms 3 cups water 1 teaspoon Savora % teaspoon salt 3 tablespoons butter Cook the rice one-half hour in the water with the Savora and salt. Cook the mushrooms in a double boiler in the butter, and add to the above ingredients. FRUIT SOUP lYz cups strawberry juice 2 tablespoons lemon juice 1% cups pineapple juice 2 tablespoons sugar 1 cup cooked cherries and 2 tablespoons sago juice 1% cups water Cook the sago in the water until transparent. Add the other ingredients. Reheat and serve. The amount of sugar to be added will be determined by the amount used in the canned fruit, if canned fruit juice is used. The quantity of soup should equal one quart. It may be served hot or cold. BEAN SOUP 1 cup dry white beans 1^^ teaspoons salt 1 quart water 1 tablespoon flour 1 tablespoon butter 1 teaspoon onion salt Soak the beans in cold water over night, put to cook in soft water if possible, and let cook slowly for 4 to 5 hours, or until the beans are perfectly tender. Put them through a colander, rub the butter, flour and salt together. Pour a little of the warm liquid over this, stirring while so doing, and then turn this into the remainder of the hot liquid. Add seasoning. Let cook 5 to 10 minutes. This should make one quart when finished. If lacking in quantity, add water sufificient to make one quart. Celen^ salt may be used in place of the onion if preferred. PLAIN SOUPS 77 LIMA BEAN SOUP 1 cup lima beans 3 pints water % teaspoon salt 1% tablespoons flour 1 slice onion 1 tablespoon butter Put the lima beans and slice of onion to cook in cold water. Soaking the beans over night lessens the time of cooking. Let the beans simmer until tender, then rub through a colander. Add the salt and water, sufficient to make one quart. Blend the flour and butter, and add slowly about one cup of the warm liquid. Then add this thickening gradually to the rest of the soup. Let boil gently for 5 minutes and serve. BEAN AND TAPIOCA SOUP % cup white beans l^ teaspoon celery salt 1/4 cup tapioca 1% teaspoons salt 6 cloves 2 tablespoons butter 6 cups water Put the tapioca to soak in 3 cups water and let stand over night. Put the beans to soak in cold water and let stand over night. In the morning put the tapioca to cook in the water in which it was soaked. Drain the liquid from the beans and put to cook in 3 cups boiling water. Add the cloves and cook until tender. Then remove the cloves and put the beans with the liquid through a colander. Cook the tapioca until transparent, then add to the beans and lastly add the butter. SPLIT PEAS PUREE 1 pint vegetable stock 4 tablespoons butter 1 cup dried split peas 2 teaspoons salt 4 tablespoons flour "Water to make one quart To prepare the vegetable stock, take i/^ cup chopped 78 THE NEW COOKEKY turnips, % cup celery, y^, cup sliced potatoes, ^ cup chopped onion, y^ cup chopped carrots. Cook these v^e- tables in plenty of water to cover until tender, drain off the liquid, of which there should be 1 pint. If not, add water sufficient to make this quantity. Soak the split peas over night and simmer in sufficient water to cover imtil soft. Put the peas through a colander, and add the vege- table broth, also sufficient water to make 1 quart. Rub the flour and butter together and pour over it slowly the hot (not boiling) liquids. Let boil 5 minutes. Add salt and serve. BLACK BEAN SOUP 1 pint black beans 1 piece celery root 2 quarts cold water 4 tablespoons butter 2 tablespoons chopped 4 tablespoons flour onion 2 hard boiled eggs 4 teaspoons salt 1 lemon Soak the beans in the two quarts of water the day before the soup is to be made. Cook the onion in the double boiler in one-half of the butter for 20 to 30 minutes, then add to the beans and the celery root and allow to cook until tender, which wiU require several hours. Remove the celery root and mash the beans through a sieve or colander into a large bowl or kettle. Mix the flour, butter and salt, and pour slowly into them the mashed beans, stirring constantly while so doing. Let boil five to ten minutes. Cut the lemon into thin slices, also the hard boiled eggs and place in soup tureen. Pour the soup over this. Serve a slice of egg and lemon on each plate. The soup should be of a creamy con- sistency. A little additional seasoning may be necessary, and also some hot water for thinning. PLAIN SOUPS 79 LENTIL SOUP 1 cup dry lentils 1 tablespoon lemon juice 2 teaspoons salt 2 slices onion 1 tablespoon butter 1 small bay leaf 1 tablespoon flour li^ quarts water Put the lentils, bay leaf and onion to boil in tbe water, and cook slowly for three hours, or until tender. Then put through a colander. Rub the flour and butter together and stir in a little of the soup, then add this to the whole of the mixture and boil 5 minutes. Add the salt and lemon juice just before serving. This should make one quart of soup. If not, add water sufficient to make this quantity. ASPARAGUS BROTH 1 pint can soup asparagus 1 pint water % teaspoon salt 1 tablespoon butter Put the asparagus through a colander, add the water and the seasonings and bring to the boiling point. If the asparagus tips are used, use one-half the quantity of the other ingredients. PROTOSE BROTH 1 pound protose 1 bay leaf 1 quart cold water % teaspoon celery salt 2 cups strained tomato Th3nne and onion, if desired Put the protose with the tomato and seasonings in the cold water and let cook slowly until the boiling point is reached. Boil gently for about two hours. Strain. There should be about 2% cups when strained. 80 THE NEW COOKERY SAVORA BROTH 2 teaspoons Savora 1 tablespoon butter 2 cups water y^ teaspoon salt Heat the water, add the butter and the savora and bring to the boiling point. VEGETABLE BOUILLON 2 cups sliced potatoes % cup dry peas 2 2/3 cups sliced carrots 1 teaspoon salt 2/3 cup sliced turnips 3 quarts water Soak the dry peas over night. Then put to cook in cold water and let come slowly to the boiling point. Let simmer for 4 hours, or until the peas are thoroughly softened. Pare and slice the turnips and carrots, and put to cook with the peas, about an hour and a half before the peas have finished cooking. Pare the potatoes and slice, and add them to the peas, and other ingredients, a half hour before they are finished cooking. When all are tender, drain off the liquid, which should equal one quart in quantity. If there is not this quantity, add sufScient water to make one quart. If desired 1 tablespoon Japanese sauce or soy, or 2 tea- spoons Savora may be added. To each serving add a table- spoon small string beans cut into short lengths. VEGETABLE CONSOIIME WITH PEAS 1/2 cup diced carrots I/3 cup chopped celery 1/3 cup diced turnips % cup potato, sliced 1/3 cup chopped cabbage % cup sweet potatoes % cup chopped onion Bring the vegetables to a boil in 1 quart of water. Then cook in double boiler 3 hours. Reserve potatoes until 1/2 hour before serving. Add ll^ cups bean stock, salt, season PLAIN SOUPS 81 with thyme, add 1 teaspo.on butter and serve. To each serving add a dessert spoon of canned peas. This makes 1 quart soup. Prepare the bean stock as follows : Soak 1 cup of beans in 1 quart water over night. Put to cook in the same water in which they were soaked and cook until thoroughly softened. Let stand until settled, then strain off the clear liquid. There should be 1% cups of it. If deficient in quantity add sufficient water to make this amount. MOCK CHICKEN BROTH 2 carrots 1/2 pound protose 1 turnip 1 quart cold water 1 onion i/2 teaspoon salt 2 eggs Slice or chop the vegetables and the protose. Cover with the water and let simmer 1 to 2 hours. Beat the eggs slightly, strain the vegetables and pour the warm broth slowly over the eggs. Add salt. Do not reheat, but serve at once. SAVORA BOUILLOxM i/o cup diced carrots Vs cup chopped celery Ys cup diced turnips 2 tablespoons Savora 1/3 cup sliced onions 3 quarts cold water Put the vegetables to cook and let them come slowly to the boiling point. Let boil for one hour or more or until the vegetables are tender and the liquid is reduced to 11/2 quarts. Strain out the vegetables, add the savora and salt if desired. Clarify the stock as follows : Beat the whites of two eggs slightly, break the shells into small pieces and add with the beaten whites to the cool stock. Place over a hot fire and stir constantly until the boiling point is reached. 82 THE NEW COOKEEY Boil 2 minutes and then set on the back of the range and let simmer 20 minutes. Reniove the scum and strain through a double thickness of cheese cloth placed over a fine strainer. It may now be served as a clear bouillon, or it may be served in bouillon cups with a spoonful of whipped cream on top. NOODLE SOUP 2 eggs 1% tablespoons Savora 2 cups flour 5 teaspoons salt 3 quarts water 4 tablespoons butter Prepare the noodles by beating the eggs slightly and adding the flour, making a very stiff dough. Roll very thin, fold one-half over the other side and roll like a jelly roll. Cut in very thin slices crosswise, shake and unfold. Prepare a stock of the other ingredients and add the noodles to the boiling liquid. Cook % hour or more until the noodles are very tender. CHAPTEE X MEAT SUBSTITUTES AND ENTREES IN many homes, meat forms the chief part of the meal, hence housewives in planning a meatless dietary ex- claim, ' ' What shall we serve in place of meat ? ' ' The answer to this question involves a knowledge of the chemistry of foods. Lean meat is pre-eminently a protein food. It contains usually from 15% to 19% protein, a small amount of mineral matter and a large amount of water. Many other foods are also rich in this albuminous food constituent. Nuts contain on an average from 20 to 25% protein; legumes contain about 25% protein. Eggs, milk and cheese are also high in this constituent. The above named foods are the chief sources of protein and hence form the basis of so-called "meat substitutes." However, nature has not left man to his own resources in finding this im- l)ortant food principle, but has scattered it broadcast. It is found to "some extent in almost all natural food products. Science has discovered that we need much less of this con- stituent than was formerly supposed, so that the housewife need not concern herself particularly to supply sufScient protein, as one is likely to have more protein than is neces- sary rather than to have an insufficient supply. One meat substitute or a dish high in protein is quite sufficient for one meal, and if milk, eggs, cheese or nuts are used in the preparation of one or more dishes, a special meat substitute will not always be required. A lighter dish or 83 84 THE NEW COOKEEY entree is often to be preferred for the main dish or piece de resistance. ROAST PROTOSB.WITH DRESSING Remove the contents of a pound can of Protose, cut it down through the center lengthwise and lay the two halves in a dripping pan with the flat side down. Prepare half of the Brown Sauce recipe and dilute with an equal quantity of water. Pour this over the Protose, place in the oven and bake for an hour to an hour and a half, basting frequently with the sauce surrounding the protose. Serve vsdth the following dressing. Dressing for Roasts 1 qt. stale bread crumbs 1% cups cold water 1% tablespoons grated 1 egg onion % teaspoon sage 11/^ tablespoons melted but- % teaspoon salt ter 1/4 teaspoon celery salt Moisten the bread crumbs ^vith the cold water (the amount varying with the dryness of the bread), add the grated onion, salt, sage, celery salt and the melted butter. Beat the egg until light and fold into the dressing. Bake in a moderate oven one-half hour or until nicely browned. BROILED PROTOSE Remove the end of the can of protose, so the contents will come out whole. Slice the protose in i^-inch slices, the round way. Cut the slices in halves. Place on an oiled dripping pan, broil quickly under the flame. As soon as one side is browned, turn the other side to the flame. Serve plain, or with any desired sauce. Peanut Roast. MEAT SUBSTITUTES AND ENTREES 85 PROTOSE FILLET % cup chopped cabbage i^; cup diced turnips % cup diced carrots 1 teaspoon salt 14 cup cut celery 1 pound protose 1 tablespoon chopped 1 cup Brown Sauce parsley ly^ cups water 14 cup chopped onion Cut the carrots and turnips into % inch cubes ; chop the' other vegetables rather finely and mix the vegetables with the seasonings; spread thinly over the bottom of a baking dish. Remove the contents of a pound can of protose cut in halves lengthwise and each half in eight slices. Cover the vegetables with the sliced protose. Dilute the Brown Sauce with the water and pour over protose. Place in the oven and bake an hour to an hour and a half or until the sauce becomes quite thick. Serve some of the vegetables and the gravy with each slice of protose. NUT FILLET % pound can Protose I/2 pound can Nuttolene Yz cup chopped onion Sauce % .cup strained tomato 1% tablespoons butter 3 tablespoons liquid cereal 1% cups wa,ter coffee 1% tablespoons flour % teaspoon salt Cut the protose and nuttolene into % inch slices and each slice in half. Put the slices of protose in an oiled baking dish. Place on each slice of protose some of the onions. Press on top of this a slice of nuttolene. Make 86 THE NEW COOKERY a sauce by cooking together the tomato, butter, flour, moistened with a little of the water, salt, cereal coffee, and water. Pour the sauce over the fillet, and bake in a mod- erate oven about an hour. FILLET OP NUT MEAT 1 pound can protose 1% tablespoons butter % cup strained tomato li/^ tablespoons flour 3 tablespoons liquid cereal ll^ cups water coffee % teaspoon salt Cut the protose into eight slices, and each slice into half. Put y^ the amount of protose in a baking dish. Pre- pare one-half of Dressing For Boasts and spread over these. Next lay another layer of the slices to cover. Prepare a sauce of the remaining ingredients the same as for Nut Fillet; pour this over the protose, and bake in a moderate oven for about an hour. PANNED PROTOSE % pound protose 1 cup strained tomato 1 tablespoon butter V^ teaspoon salt Slice the protose in y^ inch slices and cut each slice in halves. Arrange in a frying pan and cover with the strained tomato, add the salt, the butter, and let simmer over the fire for ^/^ hour or more until the tomato becomes quite thick. NUT OR PROTOSE CUTLETS 1 pound protose 2 cups milk 1 cup corn flakes 2 eggs 1 teaspoon salt Remove the contents of a pound can of protose, cut in halves and each half into eight slices. Sprinkle the bottom MEAT SUBSTITUTES AND ENTREES 87 af the dripping pan with one-half of the corn flakes, place the protose on this and sprinkle over it the remainder of the corn flakes. Beat the eggs until the whites and yolks are well blended. Add the milk and the salt, pour this over the protose and bake in a slow oven until it is set. BRAISED PEOTOSE 1 pint Brown Sauce 1 cup vegetable broth 2 pounds protose Prepare the vegetable broth as follows : 1 small carrot 1 large onion 1 small turnip % teaspoon celery salt 1 small potato li/^ pints water 1/^ teaspoon salt Chop the vegetables very fine and put to cook in cold water. Add the salt and celery salt and cook uncovered until the vegetables are tender; strain and use the liquid for the broth. There should be one cup of the broth. If necessary, add water sufScient to make up this amount. Re- move the protose from the cans, cut in halves lengthwise, and each half into eight slices. Arrange the protose with the slices slightly overlapping in a baking dish. Dilute the Brown Sauce with the vegetable broth and pour this over the protose. Bake in a moderate oven one hour or more, basting frequently. NUT AND APPLE PIE 1 pound protose 5 cups quartered and cored y^ cup sugar apples Juice of 2 lemons Butter a pan or baking dish and place the apples therein. Sprinkle with the sugar and the lemon juice. Bake until they begin to get tender. Slice the protose into half inch 88 THE NEW COOKERY slices and cut each slice in halves. Place on top of the apples and cover with plain pastiy. Bake in a quick oven until nicely browned. NORMANDY OR MOCK VEAL LOAF 1/2 pound protose 1 tablespoon butter 1 tablespoon grated onion 1 teaspoon celery salt 1 teaspoon salt 1 egg 6 whole wheat wafers 1 cup hot cream or milk Mix the protose, add the butter, grated onion, salt, celery salt, and the beaten egg. Roll the crackers fine and add to the mixture, then add the hot cream. If milk is used, add two additional tablespoons butter, and use scant measure of milk. Turn into a buttered individual bread tin or oblong pan and bake 20 to 30 minutes in a hot oven. This may be served intact by turning upon a hot platter and covering with a damp cloth for a few minutes. The loaf will come out whole and may be sliced and served with any preferred sauce. Other crackers may be used but a larger number will be required. CHIPPED PROTOSE IN CREAM 1 pound protose II/2 cups "White Sauce or Cream Sauce Remove the protose from the can and with a paring knife chip the protose into thin irregular-shaped pieces. Pour over this Thin White Sauce or Cream Sauce and cook slowly over the fire 15 to 20 minutes or place in the oven to bake. NUT AND RICE CROQUETTES 1 cup steamed or boiled rice 1 egg 1/2 pound protose Grated onion 1/4 cup chopped celery Celery salt 1 tablespoon tomato Salt MEAT SUBSTITUTES AND ENTREES 89 Mince the protose. Add the celery, strained tomato and beaten egg to the cooked rice. Add the seasonings and shape into croquettes. Bake in a quick oven until nicely browned. PROTOSE HASH WITH EICE AND PEAS 2 cups diced boiled potatoes 2 tablespoons butter 2 cups chopped protose 2 tablespoons hot water 1 tablespoon grated onion % cup rice 1% teaspoons salt 1 pint can peas 1 teaspoon sugar Put the hot water and the butter in a sauce pan until heated. Then add one teaspoon salt, the grated onion, cold boiled potatoes, and the minced protose. Cover and cook until heated thoroughly. Boil the rice in boiling salted water. (See Boiled Rice.) Drain and dry in an open oven. Open the pint can of peas or use one pint of freshly cooked peas. Drain and pour over them a dash of cold water. Drain again and season with one teaspoon of sugar and one- half teaspoon of salt. Heat thoroughly. Serve the hash in the center of a hot platter and surround with a border of peas and rice, the rice being next to the hash and the peas near the edge of the platter. NUT SAUSAGE 1 cup pine nuts 3 tablespoons gluten flour or browned flour Ys cup zwieback crumbs or toasted bread crumbs 14 pound protose 2 tablespoons Japanese soy or 4 teaspoons Savora 1 tablespoon butter 1 tablespoon grated onion Ys pound Yogurt or Neufchatel Cheese I egg 90 THE NEW COOKERY % cup strained tomatoes evaporated to 14 cup 1 tablespoon brown sugar 1 teaspoon sage % teaspoon thyme y-2 teaspoon summer savory 14 teaspoon nutmeg Roast tbe pine nuts slightly and roll to break into coarse bits. Miuee the protose, and add to the pine nuts. Then add all other ingredients and form into two-inch rolls and bake. Serve with the following sauce-. y^ cup Brown Sauce 14 cup condensed tomato or % cup strained tomatoes evaporated to % cup 1 teaspoon sugar 1^4 cup cream 4 olives 14 cup pine nuts Roll the pine nuts, mix with the other ingredients. Heat and serve. NUT AND VEGETABLE STEW 3 cups diced potatoes y^ cup chopped onion 11/2 cups diced carrots 3 pints water % cup diced turnips 1 teaspoon salt y-2 cup diced parsnips 1-pound can protose %-pound can nuttolene Clean, scrape and dice the vegetables. Cook in 3 pints water until tender. Then add diced protose and nuttolene. Serve when well heated through. PROTOSE STEAK WITH ONIONS 1 pound protose 1 teaspoon salt 1 cup grated onion 1 cup B^o^vn Sauce 1 tablespoon melted butter % cup water Remove the protose from the can, cut in half length- wise, and make 6 or 8 slices of each half. Arrange these on MEAT SUBSTITUTES AND ENTREES 91 the bottom of a buttered pan. Mix the melted butter and salt with the grated onion. On top of each slice of protose put a spoonful of the grated onion. Dilute the Brown Sauce with the water and pour gently around the protose, taking care not to disturb the onions. Place in the oven and bake slowly for about % hour to an hour, or until the onions are perfectly tender. BEOILBD NUTTOLENE Eemove the end of a can of nuttolene so the contents will come out whole. Cut nuttolene into % inch slices the round way, then cut each slice into halves. Serve a spoon- ful of Brown, Chili, Cranberry, Piquant or any preferred sauce with each slice. NUTTOLENE WITH MINT SAUCE 1-pound can nuttolene 1 cup water 1 heaping teaspoon spear- % cup sugar mint % cup lemon juice Steep the mint for about 10 minutes in % cup boiling water. To i/^ cup of water add the sugar and boil for a few minutes. Add the strained lemon juice and the strained liquid from the miut. Serve with sliced nuttolene, either hot or cold. If served hot, broil the sliced nuttolene until nicely browned, and serve with the hot mint sauce. NUTTOLENE CUTLETS Prepare the same as Nut Cutlets, using Nuttolene in- stead of Protose. 9;^ THE NEW COOKERY NUTTOLBNB A LA CREAM 1 pound nuttolene 2 hard boiled eggs 1% cups White Sauce or Cream Sauce Remove the nuttolene from the can and with a thin paring knife chip it off in thin irregular shaped slices. Ar- range a layer of this ia the bottom of the baking dish. Slice the hard boiled eggs and arrange in a layer over the nutto- lene and pour over all the "White Sauce. Season with chopped parsley or grated onion, if desired. Place in the oven and bake 20 to 30 minutes. BAKED NUTTOLENE 1 pound can nuttolene 1 teaspoon salt 1 cup stewed tomatoes Yo tablespoon butter Remove the nuttolene from the can, cut in halves length- wise, and lay each half with the flat side down on the bot- tom of the buttered baking dish. Put the tomato through a colander, add salt and butter; pour these ingredients over the nuttolene ; place in the oven and bake one hour, basting frequently with the strained tomato. NUTTOLENE FRICASSEE 1 pound nuttolene 2 cups stewed tomato Ys cup nut butter 1 teaspoon salt 1 teaspoon grated onion Remove the nuttolene from the can and cut into small cubes about three-fourths of an inch square. Rub the tomato through a colander and mix with the nut butter, adding a little at a time and mix thoroughly before adding more. When all of the tomato has been added, add the salt and the grated onion and pour over the diced nuttolene. MEAT SUBSTITUTES AND ENTREES 93 Cook slowly on top of the stove or bake in the oven about one hour until the sauce is quite thick. NUTTOLENB CROQUETTES 1 pound nuttolene i^ cup rice flakes or corn ^4 teaspoon grated onion flakes 1/2 teaspoon celery salt 1 cup thick white sauce 1 cup bread crumbs To Make White Sauce — Use 1 cup milk, 4 tablespoons flour, 2 tablespoons butter, % teaspoon salt. Add the seasonings to the White Sauce ; cut the nuttolene into half- inch cubes and toast in the oven ; add the toasted nuttolene to the White Sauce and form into croquettes. Dip in egg, then in crumbs, and repeat this. Bake in a quick oven. NUT MEAT PIE 1 pound protose (diced) 3 cups milk % pound nuttolene (diced) 3 tablespoons butter 1 teaspoon sage 3 tablespoons flour 1 teaspoon celery salt % teaspoon salt Biscuit dough Make a White Sauce of the flour, butter, salt and milk. Cook twenty minutes in' a double boiler. Add the sage and celery salt, then the protose and nuttolene. Put in a baking dish, cover with biscuit dough (see Cream Biscuit) and bake ia a hot oven. PRESSED VEGETABLE MEAT 1 pound can protose 2/3 box (or i/^ oz.) Vege- % pound can nuttolene table Gelatine 1 cup roasted pine nuts 1% teaspoons celery salt 2 cups boiling water II/2 teaspoons salt 2 cups cold water 2 teaspoons sage Dice or mince the protose and the nuttolene. Toast the 94 THE NEW COOKEEY nuttolene to a nice brown. Crush the pine nuts slightly, by rolling them with a rolling pin. Add sage, salt, and celery salt, also the cold water. Soak the Vegetable Gelatine in warm water 20 minutes. Drain and put to cook in the boiling water. Let boil eight to ten minutes and strain into the mixture. Pour into individual bread tins, previously wet with cold water, and set aside to solidify. "When ready to serve, turn out upon a platter and cut in thin slices. Garnish with parsley and slices of hard boiled egg. RICE A LA CAROLINA 1 medium sized potato 6 tablespoons butter 1 tablespoon grated onion (or 1 teaspoon onion salt) 1 teaspoon salt % teaspoon sage % pound protose % cup rice 11/2 quarts water 1^2 cup tomato condensed to y^ cup 2 hard boiled egg yolks 14 cup cream Peel and cut the potato into long narrow strips or dices. Boil until tender, but not quite dry. Add the onion, salt, sage, and 2 tablespoons butter. Put the potatoes in the bottom of a baking dish ; then spread a layer of the protose, diced. Boil the rice in II/2 quarts water for 20 minutes; drain, then set in the oven for 5 minutes. When dry, add the condensed tomato and 4 tablespoons of butter, and spread the rice over the layer of protose. Put the egg yolks through a colander, and sprinkle over the top of the rice. Moisten the top with the cream, and bake in a quick oven. MEAT SUBSTITUTES AND ENTREES 95 NUT MEAT LOAF 1 pound protose 1 egg 1 pound nuttolene % cup water 2 tablespoons lemon juice y^ teaspoon salt 1 tablespoon grated onion % teaspoon sage 1 teaspoon salt % teaspoon celery salt 1 pint stale bread crumbs Mince the protose and nuttolene and add the lemon juice, grated onion and salt. Make a dressing of the remaining ingredients. To make the dressing, pour the cold water over the stale bread crumbs and let stand a few miautes. Squeeze the crumbs to free them from any excess of water and add the seasonings. Beat the egg and add to the bread mixture. Spread one-half the protose mixture in the bottom of a well buttered bread pan, add the dressing, and lastly the remainder of the protose mixture on top. Moisten the top slightly with a little cream, then place in a moderate oven and bake about 30 minutes. "When well browned, remove from the oven, turn upside down on a platter and cover with a moist cloth. When loosened, remove the pan. G-arnish the loaf with parsley and serve with Creole Sauce. VEGETARIAN HAM 1 pound nuttolene 14 pound protose 4 teaspoons Savora 1 tablespoon onion juice 1/2 teaspoon salt % box Vegetable Gelatine 3 tablespoons butter 1 cup boiling water Mix % pound of the nuttolene vdth 2 tablespoons but- ter; set this aside to be used later. To prepare the Vege- table Gelatine see General Dirctions for the Use of Vege- table Gelatine. Cook in the boiling water. Mince the pro- 96 THE NEW COOKEET tose and mix with all of the other ingredients. Set on ice and when cold, cover with the nuttolene and butter; cut in slices and serve with a garnish of parsley, and if de- sired, with sliced, hard-boiled egg yolks. NUT PATTIES 1 pound can protose 1 tablespoon grated onion 1 pound can nuttolene 1 tablespoon lemon juice Eemove the nuttolene and the protose from the cans and mash together with a fork. Mix with the lemon juice and the grated onion, and form iato little round cakes or pat- ties. Place on an oiled pan and bake until nicely browned. Serve plain or with Tomato Sauce, Chili Sauce, or any pre- ferred dressing. NUT CHOPS 2 tablespoons peanut butter 1 egg 6 tablespoons cream 6 slices bread Cracker crumbs Trim all crusts off the bread; spread the bread with peanut butter, cut into three oblong pieces; beat the egg and add the cream. Dip the bread into the egg and cream, then into cracker crumbs. Place on an oiled pan and bake in a hot oven until brown. PINE NUT ROAST % cup pine nuts (Pig- 1 egg nolias) i/i teaspoon salt 11/2 cups bread crumbs 1/2 teaspoon sage 1/2 teaspoon Savora 14 teaspoon summer savory ] tablespoon hot water 14 teaspoon thyme 1/2 tablespoon grated onion Roast the pine nuts slightly in the oven ; roll but not too finely ; dissolve the savora in the hot water, soak the bread MEAT SUBSTITUTES AND ENTEEES 97 crumbs in a little cold water, the amount varying with the dryness of the bread. Turn off the water and squeeze the bread crumbs quite dry. Add the beaten egg and the dis- solved savora, also the other seasonings; then stir in the pine nuts. Turn all into an oiled bread tin and bake in a moderate oven about 20 minutes. Serve with any preferred sauce. PEANUT EOAST 1 quart slightly toasted 2 teaspoons salt bread crumbs 2 tablespoons sage 2 cups peanut butter 1 tablespoon summer savory 2 medium-sized onions 2 cups mashed potatoes 1 cup milk 4 eggs Prepare the bread crumbs by rubbing pieces of stale bread together, thus making fine, loose crumbs. Dry these out in a small oven. and toast only slightly. Mix peanut butter with the milk, adding only a small portion at a time, and mixing thoroughly before adding more. When all of the milk has been added, beat the eggs and add to the pea- nut butter. Stir in the crumbs, the finely chopped or grated onion, the hot mashed potatoes and the seasonings. Turn into a well oiled bread tin and bake one hour. To remove from the bread tin, turn upside down on a platter with a moist cloth over the tin. Let this remain five minutes or more, then loosen with a knife and turn out upon the platter. Garnish with parsley and moulds of cranberry jelly. WALNUT ROAST 2 eggs % cup cream 1% cups milk 1 teaspoon salt 1^ cups granola or 1% cups toasted bread crumbs 1 cup walnuts, finely chopped or ground 2 teaspoons grated onion, if desired 98 THE NEW COOKERY Beat the eggs until light, add milk and cream and the granola. Let stand 20 minutes. Add the other ingredients, turn into a buttered bread tin and bake in a moderate oven about 30 minutes. Serve with any preferred sauce. CEREAL ROAST 2 eggs ll^ cups granola or 1 cup 1% cups milk fine toasted crumbs % cup nut meal or finely 1 teaspoon salt chopped nuts 1 tablespoon grated onion 1 cup chopped celery or 1 teaspoon onion salt 2 tablespoons butter Beat the eggs, add milk and butter, nut meal, salt, granola, onion, and celery. Let stand twenty minutes. Bake in an oiled tin about thirty minutes or until well browned. To remove turn upside down on a platter and cover with a cloth wrung out of cold water. Let stand a few minutes or until loosened from the pan. Garnish with parsley and serve with parsley or cream sauce. CHESTNUT ROAST 1% cups chopped, shelled % cup milk chestnuts 2 eggs 3 cups stale bread crumbs 1 teaspoon salt % cup cream 1 teaspoon sage 1 teaspoon grated onion To prepare the chestnuts boil 10 minutes ; while still hot remove the shell and the inner skin with a sharp paring knife. Chop but not too finely. To prepare the bread crumbs use stale bread and rub the edges of two pieces to- gether, thus producing fine crumbs. Beat the eggs slightly, add the milk and cream, the chopped chestnuts and the MEAT SUBSTITUTES AND ENTREES 99 seasonings ; fold in the bread crumbs at the very last. Turn into an oiled bread tin and bake in a moderate oven about 20 minutes. CHESTNUT PIE 1 quart of shelled chestnuts 1% pints "White Sauce 1/2 piat can of mushrooms Biscuit crust To shell the chestnuts place them in boiliag water and boil 10 minutes. While hot remove the shell and inner skiu with a sharp paring knife. Drain the liquid from the mushrooms and cut the latter into small pieces. Heat mush- rooms in a tablespoon of butter in a double boiler ; arrange the chestnuts and mushrooms in layers in a baking dish and pour over them the "White Sauce. Roll biscuit dough about 14 inch thick and cover the chestnuts. Make several open- iQgs in the top of the crust. Bake in a quick oven until nicely browned. CREAMED CHESTNUTS - 1 quart Italian chestnuts 1 cup white sauce Plunge the chestnuts into boiling water and let boil for ten minutes. "With a sharp paring knife remove both the outer and the inner skin. Prepare one cup of White Sauce and add the cooked chestnuts, also one-half teaspoon salt. Let cook a few minutes and serve. CHESTNUTS WITH TOMATO SAUCE Prepare the chestnuts as for Creamed Chestnuts and serve with Tomato Sauce instead of White Sauce. BAKED BEANS 1 pint white beans 2 tablespoons brown sugar 1 tablespoon malt honey or 3 pints boiling water molasses 2 teaspoons salt 14 cup butter 100 THE NEW COOKERY Soak the beans over night in cold water, then put to cook in cold water, and parboil for ten minutes. Drain ofE this liquid and add 3 pints boiling water. Cook about 2 hours or until the beans begin to break open. Then add the season- ings, and turn into a bean pot or baking dish (covered) and bake in a slow oven 4 or 5 hours, adding water if neeessarj' during the baking process. Remove cover a half hour before finished baking to allow beans to brown nicely. BAKED LIMA BEANS 1 quart lima beans (dry) II/2 tablespoons salt y^ cup butter 3 cups milk Soak the beans over night and cook in water until tender. Drain, put in a baking dish, and add butter, milk, and salt. Bake 1% hours slowly. LIMA BEAN LOAF 1 cup dried lima beans 214 tablespoons butter 21/2 cups stale bread crumbs li/o teaspoons salt 1 tablespoon chopped pars- 14 tablespoon powdered ley sage 3 eggs Put the beans to soak over night, or for a few hours. Draia and put to cook in boiling water. Let cook slowly until tender, but not soft enough to lose their shape. Drain and shake over the fire to dry. Melt the butter and add the bread crumbs, stirring while doing so. Add the chopped parsley, salt and sage. Beat the eggs and mix with the beans. Fold in the buttered crumbs, turn into a buttered loaf pan and bake until nicely browned. MEAT SUBSTITUTES AND ENTREES 101 BEAN CROQUETTES 2 cups stewed or baked 2 tablespoons butter beans 3 tablespoons strained to- 3 cups com flakes mato 1% teaspoons salt Soak one cup of beans in cold water over night or for several hours, then put to cook in 3 or 4 pints of water and cook until tender; when cooked down quite dry, add the butter, strained tomato, and salt if desired. Lastly fold in the corn flakes (the quantity of flakes will depend upon the dryness of the beans) and form into croquettes. "When shaped, place in a hot oven and bake until nicely browned. BEAN SOUFFLE 1 pint bean pulp % teaspoon celery salt 4 egg yolks 14 teaspoon onion salt 1 tablespoon lemon juice 1 teaspoon salt 4 egg whites To prepare the bean pulp press stewed or baked beans through a colander. To the bean pulp add the lemon juice and seasonings. Beat the egg yolks until light and lemon colored and add to the bean pulp. Beat the whites until stiff and fold into the pulp. Turn into an oiled bak- ing dish or into Ramekin dishes. Surround with hot water and bake in a moderate oven twenty-five to thirty minutes. Serve at once. SAVORY ROAST OR MOCK TURKEY 2 cups lentil, bean, or peas 2 teaspoons sage puree 1 cup strained tomato 2 eggs 2 cups nut meal or finely y2 cup granola or toasted chopped nuts bread crumbs 1/4 cup cream % cup browned flour Juice of a medium sized 2 teaspoons celery salt 1 teaspoon salt [onion 102 THE NEW COOKEEY Cook the legumes (either lentils, peas, or beans), until quite tender and dry. Make into a puree by mashing through a colander. Beat the egg slightly, add the puree and the other ingredients in the order given. Then bake in a loaf ill a hot oven 20 to 30 minutes, or until nicely browned. Serve with Cream Sauce or Brown Sauce. If desired this mixture may be shaped with a paring knife or spatula to represent a fowl. PEAS PATTIES 1 cup split or Scotch peas i/^ teaspoon salt (dry) 1 cup bread crumbs 3 pints water 1 egg 4 tablespoons butter 1 tablespoon onion Put the peas to soak over night, cook in 3 pints of water. After having been rubbed through a colander, there should be about two cups of rather dry puree. Stir the beaten eggs, salt, onion, and butter into the puree ; add also about a cup of bread crumbs, or enough to absorb the moisture. Shape into round cakes, place on an oiled tin, and bake in a quick oven. Brush the tops of the patties with milk several times while baking. Serve with white sauce. BAKED LENTILS 1 pint lentils 14 tablespoon mint 2 quarts cold water 1 tablespoon thyme 1 teaspoon lemon juice 2 tablespoons summer sa- 2 small onions vory 4 whole cloves 1 teaspoon sage 1% teaspoons salt 4 tablespoons chopped 3 tablespoons butter parsley Wash the lentils, and soak several hours. Cook the lentils with the herbs, onions, and cloves tied in a bag, until MEAT SUBSTITUTES AND ENTREES 103 the water is absorbed and the lentils are soft, but retain their shape. Then remove the bag of seasonings, add three tablespoons butter and the salt, and put the lentils into a buttered dish. Bake a half hour in the oven. Garnish with parsley and serve. LENTIL AND POTATO LOAF 1% cups lentil puree 1 teaspoon salt 2 tablespoons butter % teaspoon sage l^ cup cream 2 cups rieed potato 1 tablespoon butter To prepare the lentil puree put one cup of raw lentils to soak over night, if possible. Then cook in boiling water until tender, which will usually require an hour or more. When almost done, allow the water to evaporate until the lentils are quite dry. Put them through a colander to form the puree. Then mix with the puree the butter, cream, salt and sage. To prepare the potatoes, peel and cook two or three medium sized potatoes in bpiling salted water until tender. Drain and dry by shaking gently over the flame. Force through a ricer or colander, season with butter, and if necessary, additional salt. Place the lentil mixture in the bottom of a buttered baking dish or pan and on top of this place a layer of the mashed potato. Brush the top with a little cream or melted butter and' bake until nicely browned. HOMINY CEOQUETTES 1 quart hominy 1 tablespoon butter 1 cup milk 2 teaspoons salt 1 tablespoon flour % to 1 cup bread crumbs 1 egg Drain the hominy and put through a food chopper, or mash. Make a white sauce of the butter, flour and salt and pour slowly over the beaten egg;* Mix this with the hominy (5) 104 THE NEW COOKEET and add bread crumbs sufficient to form into croquettes. Then have ready some dried bread crumbs and one beaten egg to which 2 tablespoons milk or water have been added. Dip the croquettes first into the bread crumbs, then into the beaten egg, and lastly into the bread crumbs again. Place in a buttered pan and bake in a hot oven until nicely browned. CORN ROAST 1 cup corn II/2 teaspoons grated onion 14 cup cream 2 eggs 34 cup milk 1 teaspoon salt 114 cups granola or 1% cups toasted bread crumbs Beat eggs slightly ; add the milk, and cream, the corn, salt, and granola. Let stand 15 to 20 minutes. Turn into a buttered pan, bake in a moderate oven 30 to 40 minutes. Serve with Cream Sauce or White Sauce. ASPARAGUS LOAF 1 cup cracker crumbs 2 teaspoons salt 2 cups hot milk 1 teaspoon grated onion 2 eggs slightly beaten 4 cups asparagus cut into 4 tablespoons butter inch lengths To prepare the crumbs, roll crackers with the rolling pia until crushed rather finely. Beat the eggs until light. Add the seasoning and hot milk, the cracker crumbs and lastly the asparagus folded in carefully. Turn into the oiled bread tins and bake in a moderate oven. Serve with White or Parsley Sauce. APPLE FRITTERS 1 egg 14 cup powdered sugar 1/2 cup flour 40 minims hydrochloric 1 cup diced apples acid (C. P.) 4 tablespoons butter 1/0 teaspoon soda 1/2 cup milk • i/t teaspoon salt MEAT SUBSTITUTES AND ENTREES 105 (This amount of soda and hydrochloric acid is equiva- lent to 2 teaspoons of baking powder. See Unfermented Breads.) Beat the egg slightly, add milk, salt and hydrochloric acid. Sift the flour and soda together and add to the milk and egg. Add the melted butter, and fold in the diced apples. Bake in a shallow pan. Fill the pan about one- half to three fourths of an inch deep with the batter. "When ready to remove from the oven, brush the top with melted butter, and dredge with powdered sugar. Cut into squares and serve. PRUNE FRITTERS Wash in boiling water 1 cup dried prunes. Soak in cold water over night. Remove the stones and cut into quarters. Prepare a batter the same as for Apple Fritters. Fold in the prunes and bake same as for Apple Fritters. BANANA FRITTERS Prepare a batter the same as for Apple Fritters. Use one cup of sliced bananas, instead of the apples. Baka ilie same as for Apple Fritters. RICE PATTIES 1 cup rice 2 eggs 2 cups water 2 tablespoons butter 1 teaspoon salt i/4 cup dry bread crumbs Cook the rice in 2 cups of water to which salt has been added, in a double boiler for 1 hour. (See Steamed Rice.) Stir in the butter and eggs. "When the rice has cooled slightly, mold into patties. Roll in the dry bread crumbs and bake until nicely browned. CHAPTEE XI MACARONI AND ITALIAN PASTES TO COOK MACARONI WIPE the macaroni with a dry cloth and break into one- inch lengths. To each cup of macaroni allow 8 cups of water and two teaspoons salt. Drop the macaroni into the boiling water and let boil actively for from 20 minutes to one hour or more. It is important that the macaroni be kept in motion while cooking to prevent stick- ing. The macaroni should be soft enough that when pressed between the thumb and finger it will crush easily. When done turn into a colander and pour over it a dash of cold water. It is then ready for any preferred dressing. TO KNOW GOOD MACARONI The best quality of macaroni is of a creamy color, is elastic and does not split when broken into small pieces. The French and Italian brands of macaroni are superior to most American brands. EGG MACARONI 1 cup milk 2 eggs 1/2 cup cream 1 teaspoon salt 1 pint raw macaroni, broken inta 1-inch lengths Cook the macaroni in boiling salted water according to directions given above. MACARONI AND ITALIAN PASTES 107 Beat the eggs slightly and add the cream, milk and salt. Pour this over the macaroni and bake in a moderate oven until set. MACARONI AU GRATIN 1% cups macaroni broken 1 cup bread crumbs into 1 inch lengths 3 tablespoons butter 1 cup grated Yogurt or 3 tablespoons flour Neufehatel cheese 2 cups milk 1 teaspoon salt Cook macaroni in boiling salted water until tender; drain and pour over it a dash of cold water. Make a "White Sauce of the last four ingredients and mix with the mac- aroni. Stir the grated cheese into the mixture. Turn into a baking dish, cover with the bread crumbs and bake in a moderate oven until nicely browned. If desired, buttered crumbs may be used. MACARONI WITH CORN 1 cup raw macaroni 1 teaspoon sugar 1 cup corn 1 tablespoon butter 1 cup milk 3^ teaspoon salt 1 egg Cook the macaroni, which has been broken into one- inch lengths, in boiling salted water, drain and put into a baking dish. To the beaten egg add com, milk and salt and pour over the macaroni. Set the baking dish in a pan of hot water. Bake in a moderate oven 20 minutes, or until set. MACARONI WITH TOMATO SAUCE 2 quarts boiling water 2 teaspoons salt % cup macaroni broken into one-inch lengths Cook the macaroni in the boiling salted water until soft. 108 THE NEW COOKERY Prepare a Tomato Sauce as follows : Tomato Sauce % can tomatoes or % cup 1 tablespoon chopped onion condensed tomato 2 tablespoons butter 1 cup water 2 tablespoons flour % teaspoon salt Cook the tomato and onion in the water for 25 minutes, then strain. Melt the butter, add the flour and seasoning, and slowly the strained tomatoes. Cook until the starchy- taste is gone, then add the macaroni and cook in the sauce 10 minutes. Same sauce may be served with rice. If condensed tomato is used, add an additional cup of water. MACAEONI AND KIDNEY BEANS 1 cup macaroni % pint cream tomato sauce 1 teaspoon salt 1 can or 1 pint cooked kid- 1 quart water ney beans Break the macaroni into one-inch pieces. Put to cook in boiling salted water. Cook until the macaroni is soft enough to crush between the fingers, which will require from twenty minutes to one hour. "When the macaroni is soft, drain and pour a cupful of cold water through it. Prepare a Cream Tomato Sauce as follows: 2 tablespoons flour % cup milk 2 tablespoons butter Yz teaspoon salt 14 cup strained tomato Heat the milk to scalding, rub the butter and flour to- gether, pour slowly into it the hot milk. Set over the flame and cook for five minutes. Add the strained tomato and turn into this sauce the thoroughly drained macaroni and Macaroni with Kidney Beans. Savory Roast or Mock Turkey. MACARONI AND ITjVLIAN PASTES 109 the pint of cooked kidney beans. If desired, more salt may be added. When these ingredients are thoroughly heated, turn into a vegetable dish and serve. This dish should be stirred very carefully, as the beans mash easily. Two teaspoons of Savora added to the sauce improves the flavor. MACARONI WITH EGGS 1 cup macaroni broken into inch lengths 3 hard boiled eggs 1% cups White Sauce 1 teaspoon salt 3 tablespoons toasted bread crumbs Cook the macaroni in two quarts of boiling, salted water. Boil rapidly until soft enough that it will crush easily be- tween the fingers. Turn into a colander and allow cold water to run over it. Boil the eggs according to directions for hard boiled eggs. Arrange the macaroni and sliced eggs in layers in a baking dish, having the top and bottom layers of macaroni. Pour over it all the White Sauce and on top sprinkle the toasted bread crumbs. Bake in a mode- rate oven about 20 minutes. MACARONI WITH GREEN PEAS % cup cream I/3 cup macaroni broken % teaspoon salt into one inch lengths 1 cup green peas Cook macaroni in boiling salted water. Drain; pour over it a dash of cold water. Drain again and add to it the cream and the salt. Add the green peas, freshly cooked or canned, from which the liquid has been drained. Heat and cook five to ten minutes over the flame. 110 THE NEW COOKERY SPAGHETTI MILANAISE 1 cup spaghetti 1% e^ps milk V2 cup carrots 3 tablespoons butter Vz cup turnips 2 tablespoons flour 14 cup cabbage 1 teaspoon salt % cup onions 3 egg yolks 1/2 cup celery- Place the flour on a pie tin in a hot oven until it as- sumes a golden brown color. Mix thoroughly with the butter, then pour the milk (hot) over the butter and flour, stirring constantly. Add the salt and cook over the flame 5 minutes. Put the vegetables on to cook in boiUng, salted water and cook uncovered an hour or more until tender. Drain. Cook the spaghetti the same as macaroni. Combine with the cooked vegetables, add the chopped yolks of three hard boiled eggs, and 1 teaspoon of salt. Pour over aU the sauce and toss lightly together. Bake in a moderate oven 30 minutes. Macaroni may be used if preferred. CHAPTER XII EGGS The egg is chiefly protein, though the egg yolk contaias considerable fat. The egg white is almost pure albumin diluted, of course, with water. The egg is valuable for its mineral salts, especially for the iron, phosphorus and lime. These mineral substances are found in the organic form in which they are more easily absorbed than in the inorganic form. The tendency of eggs toward decomposition and putre- faction leads many prominent physicians to withhold them from their patients. The digestibility of the egg depends upon the cooking. Egg white and egg yolk cook at different temperatures. Egg white begins to cook at 134° P. Egg yolk begins to cook at 122° F. The white is partly soluble in cold water. The best temperature for cooking is 160° to 180°. A higher temperature hardens the albumin. POACHED EGGS Heat the water to boiling; break the eggs, one at a time, into a dish; turn the heat off from under the water and drop the eggs in at once. Cover and let stand from 3 to 5 minutes. SOFT BOILED EGGS First Method — ^AUow one cup of boiling water for each egg. Have the water boiling in a sauce pan. Place the 112 THE NEW COOKERY eggs therein. Cover immediately and remove from the fire. Let stand on the back of the range or over the gas plate with the fire turned low for from 5 to 10 minutes, according to the degree of firmness desired. Second Method — Allow one cup of water to each egg. Put the eggs on in cold water and bring them slowly to the boiling point. Remove the eggs at once. HAED BOILED EGGS First Method — Allow one cup of water for each egg. Put the eggs to cook in cold water; allow them to come slowly to the boiling point, cover and turn off the heat. Let stand 20 to 30 minutes. Second Method — Pour boiling water over the eggs and let them stand on the back of the range 30 minutes. SCRAMBLED EGGS 6 eggs 1/^ cup milk 1 teaspoon salt Beat the eggs slightly, add the milk and salt ; turn into a double boiler and cook until thickened, stirring con- stantly. Serve at once. If desired, this may be served on toast. BAKED EGGS IN CREAM 6 eggs 6 tablespoons cream salt Break the eggs into ramekin dishes or into a baking dish from which the eggs can be served. Sprinkle the eggs with salt and pour over them the cream. If a large dish is used, a little more cream will be needed. The cream should cover the eggs. Set the dish in hot water and place in a moderate oven. Bake slowly until a desired degree of hard- EGGS 113 ness is reached. It will take about ten minutes to cook a medium hard egg. EGG TIMiBALBS 5 eggs 1 2/3 cups milk 1 teaspoon onion juice or 1 teaspoon salt minced parsley Heat the milk with the onion or parsley, add to the beaten egg. Then add salt, and turn into the timbale cups. Place in a pan containing hot water and bake in a slow oven until firm. Serve mth tomato sauce or white sauce. EGGS IN CANAPES WITH CELERY SAUCE Prepare the canape by cutting slices of bread one inch thick. Trim the edges so as to leave oblong pieces about two inches by two and a half inches thick. Make a depres- sion in the center by removing some of the bread, leaving a margin of about one-third of an inch on all sides. Toast in a slow oven until nicely browned and crisp. Place a hard-boiled egg in each of the canapes. Serve with this any preferred sauce. The celery sauce combines nicely with the egg. SPANISH EGGS 6 eggs 1 tablespoon lemon juice % cup stewed tomato or 2 dozen ripe olives 2 tablespoons condensed 1 small onion tomato 1 teaspoon salt 1 teaspoon celery salt Beat the eggs slightly; put the tomato through a col- ander and add to the beaten eggs; add the lemon juice, salt, celery salt, and the grated onion. Cut the olives from the stones and add to the mixture. Turn into a double 114 THE NEW COOKEET boiler and cook until thickened, stirring constantly while cooking. This may be served on toast if desired. ALPINE EGGS Butter a shallow pan or baking dish and cover the bot- tom with 14 inch of Yogurt or Neufchatel cheese. Break over this the desired number of eggs. Sprinkle with salt and place a small piece of butter on each egg. Cover with a little grated cheese and chopped parsley. Bake in a moderate oven. ESCALLOPED EGGS ^ 6 hard cooked eggs I14 cups milk Ys cup ripe olives 2 tablespoons butter 2 cups bread crumbs 2 tablespoons flour 1 teaspoon salt Cook the eggs as described under Hard Boiled E^s. Make a white sauce by rubbing together the flour and butter, then adding the warm milk slowly. When thickened add the salt and cook in a double boiler 15 or 20 minutes. Cut sufficient ripe olives from the stones to make % cup. Butter a baking dish, place in the bottom one-fourth of the bread crumbs, then over the crumbs slice thinly three of the hard cooked eggs ; add half of the chopped olives and half of the white sauce. Then spread another fourth of the bread crumbs, add the remainder of the egg, the olives and the white sauce. Finish by spreading the remaining half of I ithe .buttered crumbs on top. Bake 20 minutes in a mod)ei)5it6, oven or until nicely browned. EGGS PUFF OMELET 115 3 eggs % teaspoon salt 3 tablespoons milk or water 3 tablespoons bread crmnbs" Separate the whites and the yolks of the eggs ; beat the yolks until light and lemon colored ; soak the bread crumbs: in the milk and fold into the beaten yolks. Beat the egg whites until stiff ; add the salt and fold in the yolk mixture. The folding must be done with a quick, light movement. When the ingredients are blended, turn at once into a hot oiled pan, then turn the flame very low and move the pan gently over the heat. When risen sufficiently, place in the oven for just a moment ; fold crosswise of the pan at right angles to the handle ; grasp the handle with the left hand, with the thumb at the end of the handle and the fingers turned toward the body. Drop the omelet on the platter in the position desired. G-arnish with parsley and serve at once. The bread crumbs may be omitted, if desired. Variation from the plain omelet may be made by spread- ing Chili Sauce, asparagus tips, or other finely chopped vegetables over one-half of the omelet before folding. FEBNCH OMELET 3 eggs 3 tablespoons milk or water % teaspoon salt Beat the eggs lightly, add the liquid and the salt; turn into the hot buttered omelet pan, which must be perfectly clean and smooth. Set on the hot part of the range for a few minutes; draw the cooked portion toward the handle of the pan ; elevate the pan slightly by the handle, allow- ing the uncooked portion to run down to the front of the pan ; continue to draw back the cooked portion until all is 116 THE NEW COOKERY cooked. "When of a creamy consistency, fold as for the Puffy Omelet and serve at once. Variations may be made in the French Omelet the same as in the Puffy Omelet. RICE OMELET 2 eggs 1 tablespoon butter % teaspoon salt i^ cup hot boiled rice Beat the eggs until light and add the salt and rice. The rice should be whole and separate, not mashed. Put the butter in an omelet pan, and when hot turn in the omelet mixture. Cook as a French omelet, drawing back with a fork or spatula the cooked portion, at the same time lifting the handle of the pan so that the uncooked portion runs down to the front of the pan. Repeat this as often as necessary. When the omelet is cooked throughout and nicely browned on the bottom, free it from the bottom of the pan by means of a spatula or thin-bladed knife; be- ginning near the handle of the pan, roll the omelet toward the front of the pan, then turn it out upon the platter. If desired, garnish with parsley. This makes an economical and very delicious omelet. If preferred it may be prepared and baked as a puff omelet. CHAPTEE XIII GRAVIES AND SAUCES BROWN SAUCE 14 cup flour % cup strong cereal coffee 14 cup butter I/2 cup strained tomatoes or iy2 cups water 2 tablespoons condensed % teaspoon salt tomato 2 teaspoons Savora Rub the flour and butter together. Heat the liquids, but not to the boiling point. Add salt and strained tomato. Pour the hot liquids over the flour and butter, stirring meanwhile. Add Savora and let boil five minutes. WHITE SAUCE 4 tablespoons butter 2 cups milk 4 tablespoons flour 1 teaspoon salt Heat the milk in a double boiler, but do not let it reach the scalding point. Rub butter, flour and salt together until smooth, then slowly pour over them the hot milk. Stir until smooth and thickened. THIN WHITE SAUCE 2 tablespoons butter 2 cups milk 2 tablespoons flour 1 teaspoon salt Put together the same as White Sauce. 117 118 THE NEW COOKERY SAUCE FOR VEGETABLES 3 tablespoons butter 1 cup liquid in which the 3 tablespoons flour vegetable is cooked 1 cup milk 1 teaspoon salt Put together as for White Sauce. Milk may be used instead of the liquid in which the vegetable is cooked, if desired. BECHAMEL SAUCE 1 pint of milk 2 tablespoons chopped 4 tablespoons butter onion 4 tablespoons flour 2/3 cup chopped celery 1% teaspoons salt Add the chopped celery and the onion to the milk and heat in a double boiler. Rub the flour and butter together and add the hot liquid slowly. Return to the double boiler and cook fifteen to twenty minutes. Add the salt just be- fore serviag. EGG SAUCE 1 pint "White Sauce or Cream Sauce 2 hard boiled egg yolks Put the hard boiled egg yolks through a sieve or fine 'Colander. Add to the White i-'auee or Cream Sauce. CREAM SAUCE Ys pint cream 1 teaspoon salt 2/3 pint milk 4 tablespoons flour Heat the milk and cream to scalding in a double boiler. rMoisten the flour with a little cold milk and add to the Shot milk and cream, stirring meanwhile. Add salt. Thin Cream Sauce is made by using one-half the amount of flour. GEAVIES AND SAUCES 119 CELERY SAUCE 2 cups chopped celery 1 cup milk 2 cups water 11/2 tablespoons butter 1/^ teaspoon salt 1% tablespoons flour Cook the celery in the water with the salt. "When per- fectly tender and the water reduced about one-half, press it through a colander, add the milk, and reheat. Rub the butter and flour together and pour over it a little of the hot milk and celery, stirring meanwhile. Then turn it into the hot liquid and stir until thickened. CREAM TOMATO SAUCE 2 cups milk 1 cup strained tomato or % 6 tablespoons flour cup condensed tomato and 6 tablespoons butter 2/3 cup water 1 teaspoon salt Make a White Sauce of the milk, flour, and butter. Heat the strained, stewed tomato and add gradually to the "White Sauce. Add the salt and serve at once. TOMATO SAUCE 1% cups strained, stewed 2 tablespoons butter tomato or % cup con- 2 tablespoons flour densed tomato and 1 cup 1 teaspoon salt water Heat the tomato. Rub the flour and butter together. Pour over this the hot but not boiling tomato, slowly stir- Ting meanwhile. Let come to the boiling point and cook for five minutes directly over the flame. A little onion or Gruel, Toasted Flake ^^o Ham, Vegetarian 95 Hard Boiled Eggs 112 Hard Sauce 257 Hash, Potato and Celery 131 Hash, Potato and Onion 131 Hash, Protose, with Rice and Pgj^g 89 Hashed Brown Potatoes 130 296 INDEX PAGE Hollandaise Sauce 122 Hominy, Creamed 22 Hominy Croquettes 103 Hominy Grits 22 Hot Puddings 250 Hot Slaw 137 How to Combine Ingredients . . 8 How to Measure 7 Hulled Wheat 20 Hydrated Prunes 194 Ice Cream, Malt floney 279 Ice Cream, Yogurt 217 Icings 247 Boiled Frosting 247 Orange Frosting 249 Ornamental Frosting 247 Indian Trifle 209 Invalid Dishes 275 Italian Soup 71 Jam, Red Raspberry 272 Jam, Strawberry 272 Jellied Apricots 200 Jellied Peach 199 Jelly, Apple 267 Jelly, Cranberry 270 Jelly, Cucumber 172 Jelly, Lemon 197 Jelly, Mint 171 Jelly, Orange 198 Jellv, Pineapple 198 Jellv, Quince 268 Jelly Roll 242 Jellv, Spiced Cranberry 271 Jelly, Tomato 173 Jelly, Yogurt or Buttermilk .... 173 Kaffir Tea 11 Lady Fingers 235 Lemon Cream 205 Lemon Cream Sauce 256 Lemon Jelly 197 Lemon Gelee 216 Lemon Pie 222 Lemon Sauce 256 Lentil and Potato Loaf 103 Lentils, Baked 102 Lentil Soup 79 Lentil, Soup, Cream of 65 Lettuce Sandwiches 48 Light Fruit, Economy or. Cake. 242 Lima Beans, Baked 100 Lima Bean Soup 77 Log Cabin Pudding 251 Lyonnaise Potatoes 131 Macaroni and Kidney Beans . . . 108 Macaroni au Gratin 107 Macaroni, Egg 109 Macaroni, To Cook 106 Macai'oni, To Know Good 106 Macaroni With Corn 107 PAGE Macaroni with Eggs 109 Macaroni with Tomato Sauce . . 107 Macaroni with Green Peas ... 109 Macedoine Salad 163 Malted Milk, Hot 276 Malted Nuts, Frozen 280 Malted Nuts, Hot 276 Malt Honev Ice Cream 279 Malt Honey Whip 278 Malt Honey with Butter 279 Malted Nuts Egg Nog 278 Manhattan Soup 67 Maple Apple Ij^ Maple Marguerites 213 Maple Sauce 259 Marguerites, Maple 213 Marmalade and Cheese Sand- wiches 48 Mashed Summer Squash 154 Mayonnaise Dressing 175 Mayonnaise Dressing, Cooked. . . 174 Mayonnaise Dressing, Cream . . 176 Meat, Entrees and. Substitutes. . 83 Meltose Dressing 258 M*»thods of Cooking 5 Milk Bread 29 Milk, Pasteurized 52 Milk Sherbet 219 Mince, Sanitarium, Pie 224 Minced Potatoes 130 Mint Jelly 171 Mint Julep 13 Minute Brew 10 Mock Chicken Broth 81 Mock Chicken Soup 76 Mock Whipped Cream 259 Mock Turkey, Savory Roast or. 101 Mock Veal Loaf, Normandy or 88 Muffins, Blueberry 45 Muffins, Date 45 Muffins. Rice 44 Mush, Baked 23 Mushroom Sauce 121 Mushroom, Oatmeal and. Soup . . 63 Nectar, Golden 13 Nectar, Raspberry 14 New Peas and Potatoes 145 Noodle Soup 8? Noodles 75 Normandv or Mock Teal Loaf . . 88 Nut nnd Apple Pie 87 Nut Bread 40 Nut Buns 31 Nut and Vegetable Stew 90 Nut Cake 238 Nut Chops 96 Nut Fillet 85 Nut French Soup 73 Nut Meal Pastry 221 Nut Meat Loaf 95 Nut Meat Pie 93 Nut or Protose Cutlets Rfi INDEX 297 PAGE Nut Patties 96 Nut and Rice Croquettes 88 Nut Sausage 89 Nut Sponge Cake 232 .Nuttolene a la Cream 92 Nuttolene, Baked 92 Nuttolene, Broiled 91 Nuttolene Croquettes 93 Nuttolene Cutlets 91 Nuttolene Fricassee 92 Nuttolene with Mint Sauce .... 91 Oatmeal and Mushroom Soup . . 63 Oats, Rolled ' 19 Okra and Tomatoes 153 Okra, Creamed, on Toast 180 Okra Soup 71 Okra Soup, Cream of 59 Omelets 115 French Omelet 115 Puff Omelets 115 Rice Omelet 116 One Egg Cake 238 Onions, Baked 148 Onions, Boiled 147 Onions and Eggs in White Sauce 149 Onions on Toast 179 Onion Souffle 149 Onion Soup, Cream of Browned. 58 Onions, Stewed 148 Onions, Stuffed 148 Onions, Young, in Cream ...... 148 Orange Bread Dessert . 194 Orange Cake 235 Orange Egg Nog 276 Orange Fluff 211 Orange and Grape Fruit Mar- . malade 271 Orange Jelly 1=8 Orange Mold J9^ Orange Peel, Candied 269 Orange Pie 226 Orange Sauce .io i Oranges, Segmented with Whipped Cream 186 Orange Sponge Cake 233 Orange Yogurt 13 Orange Water Ice ........... • -!» Oven Method, To Can Fruit by. 261 Oven, To Regulate Heat of ... . 4 Parkerhouse Rolls ^^ Parsnips, Creamed 141 Parsnips, Mashed i|i Pasteurized Milk »^ Pastry and Pies ^^" Pastry, Plain ^^^ Pastry Strips ^^° Patties, Nut °° Patties, Peas trii Patties, Eice 1"° Peaches, Frozen ^'■° PAQE Peaches and Cream with Rice' Biscuits 187 Peach Cobbler 228 Peach, Jellied 199 Peaches, Preserved 269 Peach Sherbet 218 Peaches, To Can 264 Peaches, To Can Sliced 264 Peanut Roast 97 Pears, Baked 187 Pear Chips 270 Pears, Preserved 269 Peas and Celery 145 Peas and Celery Salad 162 Peas, Creamed 144 Peas, Green, Boiled 144 Peas, Green, English Style .... 144 Peas, Green, Asparagus with . 147 Peas, Green, Carrots with .... 139 Peas, Patties 102 Peas, Rice with 145 Peas Soup No. 1, Cream of Green 61 Peas Soup No. 2, Cream of Green 61 Peas, Split, Puree 77 Pies and Pastry 220 Apple Pie 222 Apple Tart 228 Cheese Straws 228 Cherry Pie 223 Cream, New England Apple, Pie 226 Cream, Cocoanut, Pie 225 Cream, Date, Pie 224 Cream, Vanilla, Pie 225 Crust, Granola 221 Lemon Pie 222 Mince, Sanitarium, Pie 224 Nut Meal Pastry 221 Orange Pie 226 Pastry, Plain 222 Pastry Strips 228 Peach Cobbler 228 Pineapple Pie 227 Pumpkin Pie 223 Sweet Potato Pie . . . . : 227 Pie, Nut Meat 93 Pineapple and Nut Salad 156 Pineapple and Strawberry Salad 159 Pineapple Cream 217 Pineapple Cream Dessert 214 Pineapple Jelly 198 Pie, Chestnut 99 Pineapple Pie 227 Pineapple Tapioca Pudding .... 195 Pineapple, To Can 265 Pine Nut Boast 96 Pin Wheel Biscuit, Fruit Rolls or 41 Piquant Sauce 120 Potato a la Maitre 129 Potato and Celery Salad 165 298 INDEX PAGE Potato and Celery Hash 131 Potato and Onion Hash 131 Potato and Bice Oroquettes .... 128 Potatoes au Gratin 132 Potato Balls en Surprise 127 Potatoes, Browned 130 Potato Oalces 126 Potato Cakes with Gravy 126 Potatoes, Hashed Brown 130 Potato Croquettes 126 Potato Loaf 128 Potato, Lentil and, Loaf 103 Potatoes, Lyonnaise 131 Potatoes, Mashed 125 Potatoes, Minced 130 Potatoes, Parisian 126 Potato Puff 127 Potato Salad 164 Poatoes, Savory 129 Potatoes, Scalloped 128 Potatoes, Sliced, in Cream 132 Potato Soup 72 Potato Soup, Cream of, No. 1 . . 56 Potato Soup, Cream of. No. 2.. 56 Potato, Savory, Soup 72 Potatoes, Stuffed 129 Potatoes, To Boil 124 Potatoes, To Bake 125 Preserved Peaches 269 Preserved Pears 269 Preserves, Green Tomato 272 Preserves, Strawberry 269 Preserves, Watermelon 270 Preserving, Canning and 260 Pressed Vegetable Meat 93 Protose, Braised 87 Protose, Broiled 84 Protose Broth 79 Potato Cakes with Gravy 126 Protose, Chipped, in Cream. ... 88 Protose Fillet 85 Protose Hash with Bice and Peas 89 Protose, Nut or. Cutlets 86 Protose, Panned 86 Protose, Boast, with Dressing. . 84 Protose Steak with Onions 90 Prune Fluff 192 Prune Fritters 105 Prunes, Hydrated 194 Prunes, Stewed 187 Prune Souffle 193 Prune Toast 182 Puff Omelets 115 Puffs, Aerated Nut . 36 Puffs, Aerated Whole Wheat ... 86 Pumpkin Pie 223 Puddings^ Baked Indian 250 Cabinet 253 Caramel Cornstarch 207 Cornstarch 206 Cottage 252 PAQE Puddings — Cream of Bice 209 Date 255 Fig 255 Fruit, Steamed 253 Graham 254 Granola Fruit 250 Log Cabin 251 Pineapple Tapioca 195 Queen of 205 Bice, Plain 209 Bice Pudding with Orange Compote 210 Snow 208 St. James 252 Vevey 261 Punch, Spiced 14 Quince Jelly 268 Quince Sauce 196 Baspberry Nectar 14 Easpberry Sauce 256 Belishes 170 Celery 171 Cheese Balls 170 Cheese, Creamed, on Wafers. 171 Chili Sauce 174 Grape Catsup 171 Jelly, Cucumber 172 Jelly, Mint 171 Jelly, Tomato 173 Jelly, Yogurt or Buttermilk. . 173 Toast, Bussian 172 Turnip Puree 172 Bed Baspberry Jam 272 Bice a la Carolina 94 Rice, Boiled 17 Bice, Boiled (Japanese Method) 17 Bice Muffins 44 Bice Omelet '. H6 Bice Patties 105 Bice Pudding, Cream of 209 Bice Pudding, Plain 209 Bice Pudding with Orange Com- pote 210 Bice, Savory 19 Bice Soup, Cream of '. 57 Bice, Steamed or Creamed .... 18 Bice, Plain Steamed ig Bice with Peas 145 Bice with Prune Fluff . 192 Boast, Cereal gg Boast, Chestnut '. 98 Boast, Corn 104 Boast, Peanut \ 97 Boast, Pine Nut '. 95 Boast Protose with Dressing ... 84 Boast, Walnut ', 97 Boast, Savory, or Mock Turkey. 101 Boasting g Bolls, Parkerhouse 30 INDEX 299 PAGE Eoxbury Cakes 236 Eoyal Salad 168 Russian Toast 172 Salads 155 Apple and Celery 160 Apple, Cheese and Nut 157 Apple and Date 158 Apple, Date and Orange 159 Bananas, Sliced, with Cherry Sauce 156 Banana and "Walnut 160 Bean, String 162 Beet 163 Beet and Bean 166 Beets and Peas in Aspic .... 169 Berkeley 160 Bulgarian 170 Cabbage 162 Cabbage and Celery 169 Cauliflower 167 Celery 168 Celery and Tomato 168 Cheese 170 Cold Slaw 164 Combination Green 161 Date and Walnut 161 Filbert and Cherry 157 French 165 Fruit, a la Cream 159 Fruit 155 Grape Fruit and Celery .... 158 Macedoine 163 Peas and Celery 162 Pineapple and Nut 156 Pineapple and Strawberry . . . 159 Potato 16* Potato, German 166 Potato and Celery 165 Eoyal 168 Salad in Tomato Cups 166 Summer 167 Tomato 16" Tomato, with Mayonnaise Dressing 16* Tomato and Cauliflower 163 Waldorf Salad 156 Waterlily Salad 169 Salads and Eelishes 165 Salad Dressings ^If Cream 11° French i^ 'f Golden Ill Mayonnaise •■•■•■ ^'l. Mayonnaise, Cooked i '* Mayonnaise, Cream i '" Salad in Tomato Cups ibg Salt Eising Bread f^ Salpicon of Fruit ^"^ Salsify Fritters -^"ii Sandwiches .„ Bean, Bated *' PAGB Sandwiches — Celery 49 Cheese and Pineapple 48 Cheese, Cottage 48 Cucumber 49 Egg 47 Egg and Olive 49 Lettuce, 48 Marmalade and Cheese 48 Nut and Olive 50 Pineapple and Celery 50 Peanut Butter .^. . 50 Protose 50 Tomato 51 Tognrt and Jelly 47 Sanitarium Mince Pie 224 Saniterrapin Soup 73 Sauces for Puddings , 256 Cocoanut 258 Cream, To Whip 258 Custard 257 Golden 257 Hard 257 Lemon Cream 256 Lemon 256 Maple 259 Meltose Dressing 258 Mock Whipped Cream 259 Orange 257 Easpberry 256 Vanilla 259 Sauces for Vegetables 118 Bechamel 118 Brown 117 Celery 119 Cream 118 Creole 120 Drawn Butter 121 Egg 118 HoUandaise 122 Mushroom 121 Piquant 120 Sauce for Vegetables 118 Savora Cream 122 Tomato . .'. 119 Tomato, Cream 119 White 117 White, Thin 117 Sausage, Nut 89 SautSing 6 Savora Bouillon 81 Savora Broth 80 Savora Cream Sauce 122 Savora Eice Soup 75 Savory Potato Soup 72 Savory Potatoes 129 Savory Kice 19 Scalloped Potatoes 128 Scalloped Vegetable Oysters . . . 152 Scotch Bran Brose . , 19 Scotch Pea Soup, Cream of.... 67 300 INDEX PAGE Scrambled Eggs 112 Sherbet, Oranberrj' 217 Sherbet, Grape 219 Sherbet, Milk 219 Sherbet, Peach 218 Slaw, Cold 164 Snow Flake Toast 177 Snow Pudding 208 Soft Boiled Eggs : . . . Ill SonfflS, Bean 101 Souffle, Onion 149 Souffle, Spinach 140 Soups- Cream Soups 54 Almond, Cream of 64 Asparagus, Cream of 59 Barley 72 Barley, Cream of 60 Bean 76 Boan, Cream of 66 Bean and Tapioca 77 Black Bean 78 Browned Onion, Cream of . . 58 Celery, Cream of 55 Crecy, Cream of 59 Chestnut, Cream of 61 Corn Chowder 62 Potato Chowder 62 Washington Chowder 62 Corn, Cream of 55 Creole 'i Dasheen, Cream of G5 Fruit 76 Green Pea 71 Green Pea, Cream of. No. 1 . . 61 Green Pea, Cream of. No. 2. . 61 Italian '71 Lentil 79 Lentil, Cream of 65 Lima Bean 77 Lima Bean, Cream of 66 Manhattan 67 Mock Chicken 76 Noodle 82 Nut French , 73 Oatmeal and Mushroom 63 Okra 71 Okra, Cream of 59 Scotch Pea, Cream of 67 Spinach, Cream of 68 Split Pea Puree 77 Split Pea, Cream of 67 Plain Soups 69 Potato 72 Potato, Cream of, No. 1 . . . . 56 Potato, Cream of, No. 2 . . . . 56 Potato, Savory 72 Saniterrapin 73 Bice, Cream of 67 Squash, Cream of 63 Sweet Potato, Cream of 60 Tomato Bisque 64 PAGS Soups — Tomato and Celery 69 Tomato 69 Tomato, Cream of 57 Tomato Vermicelli 71 Vegetable Consomme with Peas 80 Vegetable Oyster 73 Vegetable Oyster, Cream of. No. 1 57 Vegetable Oyster, Cream of No. 2 58 Vegetable 74 Vegetable, Thick 74 Vegetable, with Noodles 75 Spaghetti Milanaise 110 Spanish Cream 200 Spanish Eggs 113 Spinach, Boiled 139 Spinach, Cream of. Soup 68 Spinach on Toast, Creamed . . . 179 Spinach SoufBS 140 Split Peas Puree 77 Split Pea, Cream of, Soup .... 67 Sponge Cake 231 Sponge, Nut, Cake 232 Sponge, Orange, Cake 233 Squash, Mashed Summer 154 Squash Soup, Cream of 63 Steamed Fruit Pudding 253 Steamed or Creamed Rice 18 Steamed Bice, Plain 18 Steaming 5 St. James Pudding 252 Sterilized or Sweet Butter .... 52 Stewing 5 Stirring 8 Strawberry Gelee 216 Strawberry Salad, Pineapple and 159 Strawberry Jam 272 Strawberry Preserves 269 Strawberries, To Can 265 String Beans 142 Structure of the Gas Stove .... 3 Stuffed Tomatoes 143 Succotash 135 Sunshine Cake 232 Summer Salad 167 Sweet Potatoes, Browned 134 Sweet Potatoes, Creamed 133 Sweet Potato Croquettes 133 Sweet Potatoes, Glazed 132 Sweet Potato Pie 227 Sweet Potato Soup, Cream of . . 60 Swiss Chard 140 Tapioca, Bean and. Soup 77 Tapioca, Apple 189 Tapioca Custard Pudding 204 Tapioca, Pineapple, Pudding . . 195 Tart, Apple 228 Tea, Kaflir 11 Tea Pretzels 246 INDEX 301 PAGE Tests for Being Done 202 Thick Vegetable Soup ... 74 Thin White Sauce II7 Toasts 177 Asparagus Tips on . . 178 Baked Tomato on 181 Banana 182 Oream I77 Cream Tomato .'. 181 Creamed I77 Creamed Celery on 178 Creamed Okra on 180 Creamed Spinach on 179 Date 182 French Apple 181 Fruit . 182 Green Lima Beans on 180 Onions on 179 Prune 182 Snow Flake 177 Yogurt Cheese Rarebit 178 Tomato, Celery and, Salad .... 168 Tomato and Celery Soup 69 Tomato and Cauliflower 163 Tomatoes, Okra and 153 Tomato Bouillon 70 Tomato, Cream, Toast 181 Tomato, Salad in, Cups 166 Tomatoes, Baked 144 Tomato, Baked, on Toast 181 Tomato Bisque 64 Tomatoes, Breaded 143 Tomato Jelly 173 Tomato, Green, Preserves 272 Tomato Salad 167 Tomato Sauce 108 Tomato Sauce 119 Tomato Soup 69 Tomato Soup, Cream of 57 Tomatoes, Stuffed 143 Tomatoes, Stuffed, with Olives 143 Tomatoes, To Can 272 Tomato Vermicelli Soup 71 Tomato with Mayonnaise Dress- ing 164 Top Burner, To Light the 4 Turkish Pilaf 18 Turnips, Creamed 141 Turnips, Creamed on Toast .... 141 Turnips, Mashed 140 Turnip Puree 172 Unfermented Breads 34 "O'anilla Cream Pie 225 Vanilla Sauce 259 PAQE Vegetable Bouillon 80 Vegetable Consomme with Peas. 80 Vegetable Gelatine Desserts . . . 197 Apricots, Jellied 200 Banana Mold 199 Fruit Jelly , 198 General Directions for Vege- table Gelatine 197 Lemon Jelly 197 Orange Mold 199 Orange Jelly 198 Peach, Jellied 199 Pineapple Jelly ^ 198 Spanish Cream 200 Vegetable Meat, Pressed 93 Vegetable Soup, Thick 74 Vegetable Oysters, Buttered . . . 151 Vegetable Oysters, Scalloped . . . 152 Vegetable Oyster Soup 73 Vegetable Oyster Soup, Cream of. No. 1 57 Vegetable Oyster Soup, Cream of. No. 2 58 Vegetables, Sauce for 118 Vegetable Soup 74 Vegetable Soup with Noodles ... 75 Vegetables 123 Vegetables, To Can 272 Vegetarian Ham - 95 Vermicelli, Tomato, Soup 71 Vevey Pudding 251 Waldorf Salad 156 Walnut Roast 97 Walnut, Banana and. Salad . . . 160 Washington Chowder 62 Water Bath, To Can Fruit 263 Waterlily Salad 169 Water Melon Preserves 270 Wheat, Cream of 20 Wheat, Hulled 20 White Layer Cake 237 White Sauce, Thin 117 White Sauce 55 White Sauce 117 White Bread 26 Whole Wheat Bread 27 Whole Wheat Gems 43 Yogurt Buttermilk 11 Yogurt and Jelly Sandwiches. . . 47 Yogurt Cheese Rarebit 178 Yogurt Ice Cream 217 Yogurt, Orange 13 Yogurt or Buttermilk Jelly .... 173 Welch's ""Cf^/ie JVational 2>r-in.^" Welch's Grape Juice is the pure, unfermented juice of choicest Concords. "Fruit nutrition in fluid form" it has aptly been called. Welch's is a delicious and refresh^ in g beverage, whether served plain, in lemonade, or with carbonated water. Many dainty desserts and dishes are made with Welch's. Our book= let tells of some, you will think of others. Young and old enjoy Welch's; let the children drink it freely. It cannot harm. Try taking your olive oil in Welch's and see how good it makes it taste. Booklet of recipes free. Welch's is sold by leading dealers. TKe Welch Grape Juice Co., WESTFIELD, N. Y. Approved h y the A'uthor TBe Battle Creek Sanitarium endorses and recognizes the superior quality and purity of the ORIGINAL -GENUINE ni 1/^1/ \LIUI\ Which is for Sale at that Institution Why not purchase a bottle and take home with you? Be Sure to Ask for "HORLICK'S" Our booklet "Beverages and Delicacies" sent upon request Horlicks Malted Milk Company Racine, Wisconsin Approved by the Author "As Easy to Clean as a China Plate" A-B GAS RANGES No. 44. A-B Fun Tile Range The Most Popular Cabinet Gas Range in the World A MODEL of COMPACTNESS and EFFICIENT^ COOKING EQUIPMENT Sanitary — Economical — Convenient — Beautiful A-B STOVE COMPANY Battle Creek, Michigan Approved by the Autlior WINORR Kerneld Corn "The Corn Without Hulls" There is no food more appetizing, nour- ishing or more easily digested than the kernels or meat of fresh green corn. The contrary is true of the hulls, they are ab solutely indigestible. Our process which separates the hulls from the kernels or meat of the corn is covered by patent rights and we guarantee the quality and purity of Winorr Kerneld Corn to be the very best food that can be produced from fresh sugar corn. It is grown on fertile land surrounding our factory and it is hulled and packed the same day the ears are pulled from the stock which insures its freshness, flavor and purity. Packed exclusively by The Winorr Canning Company CIRCLEVILLE, OHIO Approved by I h e A u thor QUALITY FOODS The discerning housewife of today demands much more of the products purchased for her table than that they shall be pleasing to the eye and to the palate. She seeks for greatest food value — for highest gualitp — for purity — for delicacy — for natural flavor. She endeavors to procure only such articles of food as shall fully come up to the high stan- dard of excellence she has learned to exact. Richelieu, Ferndell and Batavia BRANDS OF FOOD PRODUCTS are prepared from the choicest materials ob- tainable in the markets of the world. Only the most scientific and sanitary methods of preserv- ing and packing are employed, and the most careful selection of ingredients, together with expert supervision of manufacture, make these lines of foods the most desirable to be procured. Every article sold under these brands will meet the demands of the most discrimin- ating customers. SPRAGUE, WARNER & CO. Chicago Approved by the Author is made from carefully selected, red-ripe fruit, fresh from the fields; prepared with exacting care and cleanliness in the form of fine puree, with seeds and skins removed, and all ready in family sized sanitary cans for Making Soups, Stews, Sauces and all dishes needing the addition of tomato flavor. If you cannot secure it of your grocer, write us and we will see that you get it. Acme Preserve Company ADRIAN, MICH. A p p r V r d b .// t h c A ii t Ji o "WAGNER" CAST ALUMINUM WARE is a quality propo= sition. Conducts and re^ tains the maximum heat— is absolutely non=corrosive — is not affected by acids. No enamel or plating to wear off. But aluminum cooking utensi J s are not all alike, any more than a bit of cheap silver is equal to a superb piece of Sterling ware. "WAGNER" Cast Aluminum Ware is cast in one piece — no joints to leak and will 0'jt= wear a dozen pieces of stamped or spun ware. See that the name "W A GNE R " is -on the bottom of your cooking uten= sils. Made by WAGNER" Cast Aluminum Ware THE WAGNER MANUFACTURING CO., Sidney, Ohio SAVORA A new vegetable flavoring material con- sisting of concentrated juices of a variety of vegetable substances. It closely resembles ordinary beef extract in appearance, aroma and flavor. Its chemi- cal composition is essentially the same, lack- ing only the uric-acid and other tissue toxins which abound in all meat extracts. In Porcelain Jars 50 Cents THE, KELLOGG FOOD COMPANY Battle Creek, Michigan Approved by the Author THE best cooking in the world owes its reputation primarily to the skilful combination of onion salt with other seasoning, but the many disadvantages of green onions are obvious. These may be eliminated by the use of NO SCO Onion Salt— a scienti- fic combination of the best properties of fresh green onions and crystal table salt. There is a place for NOSCO in your pantry right beside salt and pepper. You'll find a hundred uses for it. Get a shaker from your grocer today — but don't ask for just "onion salt"; say NOSCO — it makes a lot of difference. THE NATIONAL ONION SALT CO.. Chicago, lU. The Battle Creek Sanitarium and Hospital Training School for Nurses A limited, select training school for nurses, of - ferinji a three year course for women and a two year course for men in separate departments. Diploma entitles the graduate to registration as a trained nurse. Courses of study include the manv scientific methods of trea'ment for which the Sinitarium is noted. The course af- fords an unequalled opportunity for a practical experience as well as thorough theoretical in- struction. This sch 3ol offers unusual advantages for young men and women who recognize the noble purposes of the profession and are willing to meet its demands. An illustrated booklet describing the course in detail and requirements for enrollment, will be mailed free on request. For Particulars Address The Battle Creek Sanitarium and Hospital Training School for Norses Box F-41 Battle Creek. Mich. Approved h y i h c A u i h o r Minute Brew has a deliciousness of its own—an aroma that is de- hghtful~a flavor that ap- peals to the palate because of its subtle difference. It is a wholesome bev- erage—convenient and ec- onomical—with none of the injurious effects of tea and coffee. A 50c can will make 125 cups. , Used and en- dorsed by the Battle Creek Sanitarium. Free sample sent o n re- quest. The Kellogg Food Company Battle Creek, Mich. Approved by tJi e Author Home Economics and '^=^ Dietetics ^=^ It IS a real deligKt to be useful in the home— to be apt in e\-ery kind of work done in the home to make it a place of comfort and interest. The Battle Creek Sanitarium School of Home Economics offers unusual advantages, not only for the Housewife — but for those who desire to till positions as Dietitians and Teachers in Hospitals, Sanitariums Schools and other private or public institutions. In addition to the thorough courses of study including home Economics, food values, hygiene, sewing, nursing and kindred subjects, students enjoy congenial companionship, pleasant educational surrounding and the many activities afforded by the Sanitarium with which the School is affiliated. The Illustrated Prospectus giving a full outline of the courses of study, requirements and terms will be mailed free on request. Write for it today. The Battle Creek Sanitarium School of Home Economics Lenna Frances Cooper, Box L, Battle Creek, Mich. A p p r V f d h // t h c A u t Ji o . The Seely Fasco Fireless Cooker (Patented) For Families, Small^Institations, Domestic Science Depts. The Choice of discriminating Housetoives and Do- mestic Science Experts throughout the Country The fireless cooker stripped of useless contrivances, motions, and work, and reduced to a compact, practi- cal device. Price $20.00 Bakes, Roasts, Steams, Boils, better than the Stove The Superior Fireless CooKery A fifty page booklet describing accurately and minutely every detail of manipulation in the use of the cooker and more than 150 tried recipes — a complete guide in fireless cookery. Price, 25 cents. A SPECIAL OFFER The Seely Fasco Fireless Cooker, the Superior Fireless Cookery and a copy of Miss Cooper's "New Cookery" for the price of the Cooker alone, $20.00. For particulars address FRANCES A. SEELY CO. 5807 Rosalie Court CHICAGO, ILL. or GOOD HEALTH PUB. CO. BATTLE CREEK, MICH. Relief from constipation by the drug way means an inflamed and irritated intestinal tract,, catarrh of the bowels, possibly colitis. Relief from constipation by the COLAX way means the removal of accumulated wastes by per- fectly normal action, an improved condition of the bowel itself, no injury to a single organ, no distress, pain or intestinal disturbance. Send for the Colax Book and get further facts about this remarkable drugless remedy. THE, KELLOGG FOOD COMPANY Dept. U-15 Battle Creek, Michigan Approved i y the Author NORMAL SCHOOL of PHYSICAL EDUCATION Trains BATTLE CREEK, MICHIGAN Course and Course Two Year Summer Physical Directors — FOR — Colleges Normal Schools High Schools Grammar Schools Sanitariums Y. M. C. A. Y. W. C. A. Playgrounds Local Settle ments Physical Education and Playground Work Tuition $100 per Year Combination Course in Physical Educa- tion and Expression, Preparing directors for Colleges and Fitting Schools Sept. 16, '14 to June 9, '15 (35 weeks). June 24 1o August 19, '14 (8 weeks). Two complete scholarships $100 each for High School graduation. For further particulars, address W. W. HASTINGS, Dean. FOODS FOR DIABETES In the feeding of Diabetic jiatients it is essential that the diet be provided with exactness. There should be no guesswork as to what each food used actually contains. Our standard GLUTENS Gluten Flour for bread-making purposes, Grluten Meal for broth, porridge or mush, Gluten Biscuit to take the place of ordinary bis- cuit crackers and wafers were all brought oiit especially for the diabetic and have been succe.'^s- fuUy used in many cases. Write for further information. THE KELLOGG FOOD COMPANY Battle Creek, Mich. A p p roved h ij t h v A ii t h or U^Si^l' ^f#*^" ti .•,-?^»-?x