w 18k *: * w'k l ; k w Class T* 1 & Book J3&S5T Copyright If . CORffilGHT DEPOSIT THE PLAIN SAILING COOK BOOK The Plain Sailing Cook Book A COLLECTION OF SIMPLE RECIPES FOR BEGINNERS IN COOKERY BY SUSANNA SHANKLIN BROWNE GRADUATE OF DOMESTIC SCIENCE DEPARTMENT, PRATT INSTITUTE ; FORMERLY TEACHER OF DOMESTIC SCIENCE, CHICAGO AND STAUNTON (VA.) PUBLIC SCHOOLS, AND LAKE FOREST UNIVERSITY, LAKE FOREST, ILLINOIS NEW YORK CHARLES SCRIBNER'S SONS 1922 ^t t ^ Copyright, 1922, by CHARLES SCRIBNER'S SONS Printed in the United States of America Published October, 1922 NOV 18 '22 CU68C042. PREFACE One should be prepared with an uncommonly good excuse for adding still another cook book to the legion already in existence. My own excuse will, I hope, be considered sufficient. So far as I am aware, no cook book of all the multitude now in use is successfully adapted to the needs of the person who has never before attempted to cook. It is not merely that most of the standard cook books take for granted more or less actual experience over the kitchen table and range; even those whose special appeal is to the novice and beginner usually fail in their purpose because the persons who write them, however versed in the lore of cookery, have little or in- sufficient skill in simple, concise, unequivocal expression. Knowing how and telling how are two very different things; and the common notion that any one who knows how is therefore and thereby fully qualified to tell how has led to endless confusion in cookery as in many other subjects. What I have tried to do in this book is to tell how in such a way as to leave no possible room for doubt or misunderstanding on any point. In preparing and ar- ranging each recipe, I have tried to keep continually in mind the person who has never before cooked anything, and who is as entirely dependent upon not only what I tell, but how I tell it, as one would be in attempting to concoct a chemical formula upon one's first visit to a laboratory. At the beginning of each recipe there is a list of the kinds and amounts of the various materials required for [v] that recipe, and a list of the utensils that will be needed for the preparation, mixing, and cooking of those ma- terials. Each stage of the ensuing process is then sepa- rately described as simply and plainly and fully as my use of words will permit. I have tried to leave nothing to the imagination, nothing to be guessed at, nothing to be decided from previous experience. In a word, I have tried to do as I would be done by, if I were the user of the book instead of the author. A glance through these pages will show that they are confined to the simpler every-day dishes that make up the staple menu of the average American family. In cookery, as in other things, one should begin at the be- ginning and serve one's apprenticeship before passing on to the more complex mysteries of the craft. Any one who has mastered the recipes here given will then, and not until then, be competent to attempt the numberless more elaborate dishes described in the almost numberless more elaborate cook books. My little volume is for the tyro, the beginner, and for no other. Its aim is to provide "plain sailing' ' for the wholly inexperienced mariner in culinary waters. It only remains to add in this place that, as the be- ginner in cookery is usually the feminine half of a recently arranged matrimonial partnership, the recipes in this book are in nearly all cases designed to serve two persons only. If a larger family must be provided for, the amount of materials called for in any recipe should, of course, be increased in direct proportion to the additional number of persons in the family. S. S. B. [vi] CONTENTS PAGE PREFACE v INTRODUCTORY EQUIPMENT AND SUPPLIES 3 HANDLING THE RECIPE 5 DIRECTIONS FOR MEASURING 6 REGULATING THE HEAT 7 A FEW DEFINITIONS 9 SOME USEFUL SUGGESTIONS 12 RECIPES soups 14 FISH 21 MEATS 34 POULTRY 51 VEGETABLES 60 SALADS AND SALAD DRESSINGS 79 PASTRY 85 PUDDINGS 91 CAKES, COOKIES, ETC 103 ICE CREAM AND ICES 115 HOT BEVERAGES 122 [vii] PAGE CEREALS 125 EGGS 130 HOT BREADS AND GRIDDLE-CAKES 134 FRUITS 144 WHITE SAUCES 150 INDEX 153 [ viii ] THE PLAIN SAILING COOK BOOK s^a^s^s^S^^^S I^CT7^p c D UCTOtRY w ^^^£^5^*2^^^2^^^^23K±^fc^^£*^*^J3g^*^^|^g EQUIPMENT AND SUPPLIES The first and foremost essential in cookery is a con- veniently arranged and well equipped kitchen, stocked with the necessary staple supplies. Under the heading of equipment, the most important items are of course a cooking-stove (presumably a gas-range, with an upper and a lower oven), a sink, a good-sized table with enamelled or oilcloth top, and an ice-box. Only a little less im- portant than these, in view of its many advantages and conveniences, is a modern kitchen-cabinet. The kitchen should be provided with liberal shelf and cupboard space, and brass hooks to accommodate "hangable" articles should be screwed into the walls and casings at convenient points. In the selection of minor equipment and supplies, an almost unlimited choice is available. But the following lists contain practically everything that may be consid- ered essential for the purposes of the average housewife. These lists will serve as a convenient purchase guide for those who are furnishing and stocking a kitchen for the first time; and they will also be useful as check-lists in making occasional inventories of equipment and provi- sions on hand. [3] INTRODUCTORY GENERAL KITCHEN NECESSITIES Covered garbage-pail Waste-paper basket Broom Dust-pan and brush Long-handled mop Dish-towel rack Roller-towel rack 6 dish-towels 2 roller-towels 2 dish-cloths 2 large dish-pans Dish-mop Metal dish-cloth Wire dish-drainer Soap-shaker Sink-strainer Soap-dish 2 asbestos holders 2 asbestos mats Bread-and-cake box Scales Can-opener Corkscrew Scissors Large salt-shaker Large pepper-shaker PREPARING AND MIXING UTENSILS Bread-board Rolling-pin Flour-sifter 2 mixing bowls — large and small Measuring-cup Set of measuring-spoons Wire egg-beater Dover egg-beater Lemon-squeezer Potato-ricer Grater Strainer Colander Food-chopper Small chopping-bowl and knife Doughnut-cutter Biscuit-cutter Cookie-cutter Apple-corer 2 tablespoons 2 enamelled mixing-spoons Wooden cake-spoon 2 teaspoons Vegetable-knife Palette-knife Bread-knife Grapefruit-knife 2 forks Long-handled meat-fork COOKING UTENSILS Teakettle Coffee percolator Double-boiler Teapot Steel frying-pan with cover Enamelled frying-pan 3 covered saucepans — small, medium, and large Steamer Roast ing-pan Broiler Iron frying-kettle 2 covered baking-dishes or cas- seroles — small and medium- sized 2 small individual baking-dishe3 Bread-pan Cake-pan with centre tube 3 layer-cake pans Pie-pan Muffin-pan Griddle Perforated spoon Omelette-turner [4] INTRODUCTORY STAPLE SUPPLIES Flour Molasses Granulated sugar Chocolate Pulverized sugar Vanilla Brown sugar Cinnamon Tea Clove Coffee Nutmeg Cocoa Mustard Rice Paprika Tapioca Gelatine (granulated) Oatmeal Raisins Corn-meal Potatoes Dried beans Onions Salt Butter ' Pepper Eggs Baking-powder Milk To be kept in the Soda Cream ice-box Corn-starch Lard Vinegar Olive-oil . HANDLING THE RECIPE In preparing to cook, start with a clean and clear kitchen-table. Then set out the various utensils called for in the recipe to be followed, and see that you have conveniently at hand all the materials that will be re- quired. In turning to the shelves or cupboard for small amounts of staple materials — sugar, flour, salt, etc. — place the receptacles back immediately where they came from after the material needed for the recipe has been taken out. Do not confuse and hinder your operations by having the work-table strewn with cans and jars and dishes that properly belong upon the shelves. Have a place for everything, and keep everything in its place. With the utensils placed on the table, and the ma- terials either set out or ready at hand, glance through the recipe and make a mental note of the different processes and stages involved. This will enable you to economize [5] INTRODUCTORY your time and movements, and to work intelligently toward a final result that is always clearly in view. If the recipe to be used requires boiling water, place the teakettle over the fire before starting the other operations. In the intervals between the different stages, if there is time, clear up your table and wash such utensils al- ready used as will not be required again. Where several things are being cooked simultaneously, or nearly so, this may not be possible; but it is always desirable in the in- terests of cleanliness and economy. Do not forget that, with very few exceptions, the recipes in this book are planned to serve two persons only. If more than two persons must be served, the amounts of the various materials and usually the cooking time should be increased proportionately beyond the amounts and the time stated in the recipes. DIRECTIONS FOR MEASURING Successful results in cookery are in large part dependent upon the exact measurement of materials. Do not at- tempt to cook without the aid of a standard measuring- cup, clearly marked for the half, third, and quarter cups; and a set of standard measuring-spoons, consisting of a tablespoon, half -tablespoon, teaspoon, half -teaspoon, and quarter-teaspoon. Measure everything in these utensils, and in these only. Level measurements are called for in all the recipes in this book. Every reference to a "cup" of material means a level cupful; every reference to a "spoon" means a level spoonful. Fill the cup or spoon with the material to be measured, then with a palette or other straight-edged knife scrape off all the material that is not actually con- [6] INTRODUCTORY tained in the cup or in the bowl of the spoon. These re- marks apply of course only to dry materials, as liquids are bound to level themselves. Butter, to be measured accurately, must be soft enough to be pressed down into the cup or spoon; if too hard to be managed in this way, it should be heated slightly be- fore measuring. In measuring flour for the cake recipes, the flour should be sifted directly into the measuring- cup; in other words, it should be measured after sifting, rather than before. Keep the measuring utensils — the measuring-cup, measuring-spoons, and palette-knife — always conveniently at hand in cooking. They will be required in the case of most of the recipes contained in this book, and to econ- omize space they are not included in the list of utensils given at the head of the various recipes. REGULATING THE HEAT While electricity is perhaps the ideal cooking medium, the majority of households are still dependent upon gas; and in the preparation of this book it has been assumed that the cooking will be done upon a gas-range. How- ever, in nearly all cases the directions given may be suc- cessfully followed no matter what fuel or kind of stove is used, although the problem of heat-regulation is much more easily controlled with gas than with coal or wood. Important as this problem is, only a few rather rough suggestions for dealing with it satisfactorily can be given here. Actual experience is the only trustworthy guide. In general, it may be said that the amateur cook comes to grief far more often through using too much rather than too little heat. Very seldom, if ever, is the full heating capacity of an oven or a surface burner required [7} INTRODUCTORY in cooking anything. In preparing to cook, it is some- times necessary to secure the maximum temperature in the shortest possible time ; and in such a case the burners may of course be turned on full. But during the actual cooking process, it is seldom indeed that the best results will not be achieved with a somewhat reduced heat. The terms "slow oven," " moderate oven," and "hot oven/' which are used in this and practically all other cook-books, do not readily lend themselves to exact definition. Roughly speaking, for a "slow oven" the burners are turned on only about one-quarter of their full capacity; for a "moderate oven," about one-half full; and for a "hot oven," about three-quarters full. Again roughly speaking, a "slow oven" is one which feels warm but not hot to the hand; a "moderate oven" feels hot, but still not uncomfortably so even if the hand is held in the oven for several seconds; a "hot oven" feels so hot that the hand must be immediately withdrawn. The most improved gas-ranges now have oven-gauges which may be set so as to regulate these three temperatures automatically; but in the absence of such a device, the above suggestions are about all that can be offered until experience shows the way. In nearly all cases the oven should be lighted ten or fifteen minutes before it is actu- ally needed. In boiling liquids over a flame, it is often desirable to have the fullest possible flame in order that the boiling- point may be quickly reached. As soon as that point is reached, however, the flame should be at once reduced to the lowest point at which the boiling process will still con- tinue. Otherwise, there will be a waste both of the liquid in evaporation and of the fuel. It is sometimes advisable to slip an asbestos mat between a saucepan or frying-pan and the flame, in order to reduce the cooking temperature and prevent scorching. [8.3 INTRODUCTORY A FEW DEFINITIONS The following is by no means intended as a complete glossary of cookery terms, but includes only those special words or phrases in commonest use the meaning of which it is necessary or desirable that the amateur cook should understand. Baking. The process of cooking by diffused heat in an oven. Basting. The process of moistening roasting meat of any kind, to prevent burning, by dipping up the liquid from the roasting-pan with a large spoon and pouring it over the surface of the meat from time to time during the roasting. Beating. The method by which cooking materials, either singly or in combination, are put into quick and constant motion, being turned over and over, and the under part brought continually to the surface. Unlike the "stirring" process, in "beating" a large amount of air is combined and enclosed with the material that is beaten. Boiling. The process of cooking food in boiling water. Broiling. The process of cooking meats by direct con- tact with the fire or with a heated surface, either on top of the stove or in the oven. Creaming. As applied to butter, and to mixtures in which butter is the chief ingredient, this denotes the process of rubbing, pressing, and stirring the butter or butter mixture with a wooden spoon until it becomes soft and thoroughly pliable. In cold weather, the bowl in which butter is "creamed" should be warmed before the butter is put into it. [9] INTRODUCTORY Cutting and Folding. The process by which beaten egg-whites are ordinarily combined with other materials. It consists in placing the egg-whites and the other ma- terials in a bowl, and then with a large spoon cutting slowly down through and through the entire contents of the bowl, lifting and turning the spoon at frequent in- tervals, and repeating these motions until all the materials are combined. This process is necessary in order that the air which has been combined and enclosed with the egg-whites in beating shall not escape — as it would do if the ordinary methods of mixing were followed. Dredging. The process of sprinkling flour or other powder-like material over anything that is to be or has been cooked. Frying. The process of cooking by direct immersion in some form of fat heated to a very high temperature. Lukewarm. Moderately warm; neither decidedly hot nor decidedly cold. Mincing. The process of cutting or chopping anything into small bits. Mixing. Any method by which materials are com- bined in cookery, whether by "stirring," by "beating," or by "cutting and folding." Parboil. To boil partially; a method commonly fol- lowed with some kinds of meat, either to preserve it un- til ready for the final cooking process or to render it more tender for cooking in the ordinary way. Roasting. Strictly speaking, the process of cooking over a clear fire, with some form of metal reflector to con- centrate the heat on the material that is being cooked. In common usage, however, there is little clear differen- tiation between "roasting" and "baking." [ 10] INTRODUCTORY Searing. As a method of closing the pores of meat, and thus retaining the juices while cooking, this consists in bringing the surface of the meat in direct contact for a moment or two with the flame or with some very hot metal surface. Shredding. The process of pulling or breaking any- thing into very small pieces. Simmer. A liquid "simmers" when it is kept at the stage just before boiling begins — the stage at which small bead-like bubbles appear on the bottom of the utensil and rise slowly to the surface of the liquid. Singe. As commonly used in cookery, to burn off the minute "pin-feathers" of a chicken or other fowl before cooking, by holding it for a moment directly in a flame and turning it constantly so that the entire surface comes in contact with the flame. Steaming. The process of cooking by steam from boil- ing water. This requires a special form of utensil. Steep. To soak or bathe for a considerable time in water — ordinarily hot, or at least warm, water — con- tained in a covered utensil. Stewing. The process of cooking food in a small amount of hot water kept just below the boiling-point. "Stewing" requires a longer time than "boiling," but the cooking is more thorough and more of the actual nutri- ment is retained. Stirring. As a means of blending various materials, or of preventing liquids from burning while cooking, this consists of circular motions made through the material with a spoon, the motions being gradually widened and contracted during the process, with the spoon kept in continual contact with the bottom of the utensil. en] INTRODUCTORY Threading. When sugar and water has reached a cer- tain stage in the boiling process, a few drops poured from the end of a spoon will form into a thin hair-like thread. This is known as the "threading" stage. SOME USEFUL SUGGESTIONS Warm food should never be put in the ice-box, but should stand outside until it becomes cool. Two or three yards of clean white cheese-cloth should always be kept in the kitchen. It will be found useful for many purposes. In using a double-boiler, it is important to see that the lower compartment is always kept about half full of boiling water. As the water boils away, more should be added from time to time. Use a small soft brush or a piece of tissue-paper wadded up into a soft ball for buttering baking-dishes. If the pans are heated slightly just before buttering, the proc- ess is made much easier. Twenty minutes or so before meal-time, the dishes re- quired for serving hot food should be placed on the warm- ing-shelf or in the warming-compartment of the stove, so that they will be thoroughly warm when the meal is ready to serve. The tissue-paper wrappings of oranges, grapefruit, etc., should always be straightened out and placed on a hook in the kitchen, for use in draining fried food, in wiping out greasy pans and dishes before washing, and in numerr ous other ways. A jar or bowl in which to pour all fat and drippings left from cooking meat, especially bacon and other forms of pork, should be kept conveniently at hand. This fat [12] INTRODUCTORY may be used for frying eggs, potatoes, etc., and may also be used instead of butter in making muffins and in greas- ing muffin-pans. Bits of stale bread and crackers should always be saved, and from time to time rolled out on a bread-board into crumbs. These crumbs are useful in many ways. When ready to use them, they may be "buttered" if desired, by adding one tablespoon of melted butter and a quarter- teaspoon of salt to a half-cup of crumbs, and mixing well together. To separate the white from the yolk of an egg when each is to be beaten separately, crack the shell, then pull the shell apart and pour the contents back and forth from one half of the shell to the other, allowing the white to drop off gradually into a bowl while still keeping the yolk in the shell. When nothing is left in the shell but the yolk, this should then be put into another bowl. If the white is beaten first, it will not be necessary to wash the beater before beating the yolk. When frying anything in "deep fat," from two to three pounds of fat should be used, and the kettle containing the fat should be set over a slow fire at least ten minutes before the frying process begins. The fat must be care- fully watched and handled, as a serious accident can easily be caused by its spilling or catching fire. It should never be smoking hot for cooking; tests should be made from time to time with small bits of the material to be fried, and the heat regulated on the basis of these tests. The moment all the material has been fried, the kettle should be taken off the fire and set in some safe place to cool for a few minutes. Then pour out the fat through a fine strainer or piece of cheese-cloth into a bowl or jar kept for this purpose. After it is thoroughly cold, the fat should be placed in the ice-box. [ 13] SOUP STOCK MATERIALS UTENSILS \ x /i pounds veal V/i pounds beef 1 onion — sliced 6 cloves 1 bay-leaf 2 sprigs parsley 2 celery tops 3 quarts cold water Large covered saucepan Vegetable-knife Large spoon Colander Bowl Quart measure DIRECTIONS 1. Put all the materials in a saucepan, cover the pan, place it on the fire, and bring slowly to the boiling- point. 2. With a large spoon, skim off the foam and other sur- face deposits. 3. Reduce the heat, cover the saucepan tightly, and let simmer three hours. 4. Take from the fire, pour the contents of the saucepan through a colander into a bowl, and set the bowl in a cool place overnight. 5. In the morning, remove the cake of fat from the sur- face of the Soup Stock, and place the bowl in the ice-box until needed from time to time in the prep- aration of soup, gravy, etc. [ 14] SOUP STOCK— Continued REMARKS The knuckle or shin-bone of beef and veal is suitable for making Soup Stock. The meat and bone should be cut by the butcher into small pieces. Soup Stock is the basis for many kinds of soup, and is sometimes used in making gravy or sauce. BOUILLON Bouillon consists of Soup Stock (page 14), with season- ing added. Use V/2 cups of the stock, Y2 teaspoon of salt, and a little pepper. Place in a small saucepan and bring slowly to the boiling-point. Serve in cups, either hot or cold, with Toasted Crackers (page 20) or Crou- tons (page 20). To make Tomato Bouillon, add J^ cup of tomato juice to the Soup Stock. CONSOMME Use \Y2 cups of Soup Stock (page 14), 1 teaspoon of salt, and a little pepper. Add to this J^ cup of either fine-chopped cooked vegetables, cooked rice, or macaroni. Place in a small saucepan, and bring slowly to the boil- ing-point. Serve hot with either plain or Cheese Crack- ers (page 20). [15] VEGETABLE SOUP UTENSILS Medium-sized covered sauce- pan Vegetable-knife Small saucepan MATERIALS 2 cups Soup Stock (page 14) 1 small carrot 1 small onion 1 small turnip 1 small potato % cup chopped cabbage Y2 cup chopped celery 1 tomato — fresh or canned Yi tablespoon chopped parsley V/2 teaspoons salt Pepper DIRECTIONS 1. Peel all the vegetables, and cut them into small pieces. 2. Boil the carrot and turnip one-half hour in a small saucepan, adding boiling water from time to time to make up for evaporation. Drain off the water. 3. Put all the materials in a medium-sized saucepan, cover the pan, place it on the fire, and let simmer slowly for one hour. REMARKS It is not practicable to make this particular soup in a smaller quantity. [ 16] CREAM OF VEGETABLE SOUP The general method described below may be followed for making any form of creamed vegetable soup — aspara- gus, cauliflower, celery, corn, green-pea, potato, tomato, spinach, or onion. The vegetable used may be either canned or fresh; in the latter case, however, it must be previously cooked. MATERIALS UTENSILS 1 cup White Sauce No. 1 Colander or potato-ricer 3^ cup vegetable pulp Bowl Potato-masher DIRECTIONS 1. Make White Sauce No. 1 according to directions on page 150. 2. Prepare the vegetable pulp by rubbing the canned or cooked vegetable through a colander with a potato- masher, or pressing it through the potato-ricer. 3. Add the vegetable pulp to the White Sauce, and mix. 4. Place the saucepan over the fire until the soup is thoroughly heated. REMARKS In making cream of tomato soup, a speck of soda must be added to the tomato to prevent the latter from curdling the milk. For cream of potato soup, omit flour from the White Sauce, and add a little onion juice and chopped parsley for added flavor. [ 17] OYSTER STEW MATERIALS UTENSILS 14 pint oysters Strainer 2 cups milk Small saucepan 1 tablespoon flour Medium-sized saucepan 1 tablespoon butter 1 teaspoon salt Pepper DIRECTIONS 1. Pour the oysters into a strainer, allowing the liquid to drain into a small saucepan. 2. While the oysters are still in the strainer, pour cold water through them. 3. Put the oysters into the saucepan with their liquid. 4. Place the saucepan over a very low fire, heating until the oysters begin to curl around the edges, then take the saucepan from the fire. 5. Put the butter in the medium-sized saucepan and allow it to melt over the fire. 6. Add the flour, salt, and pepper to the melted butter, and mix thoroughly. 7. Add the milk slowly to this mixture, stirring con- stantly, and continue heating until it boils. 8. Add the oysters and their liquid, and bring the whole to a boil. REMARKS As soon as oysters arrive from the store they should be poured into a bowl and put in the ice-box until time to prepare and serve them. [ 18] CREOLE SOUP MATERIALS UTENSILS 1 tablespoon green pepper Vegetable-knife 1 tablespoon red pepper Medium-sized covered sauce- 1 tablespoon flour pan 1 tablespoon butter Strainer V/2 cups Soup Stock (page 14) Bowl 1 cup tomato pulp ]4 cup corn 1 teaspoon salt Pepper DIRECTIONS 1. Chop or cut the peppers into very small bits. 2. Melt the butter in a saucepan. 3. Add the flour and chopped peppers, and mix thor- oughly. 4. Add the Soup Stock and tomato pulp slowly, stirring constantly until the boiling-point is reached. 5. Reduce the heat, cover the saucepan, and let simmer for twenty minutes. 6. Strain into a bowl, season, and add the corn. 7. Replace in the saucepan, reheat, and serve at once. REMARKS Canned corn is ordinarily used for this recipe. If fresh corn is used, it must first be boiled, and then cut from the cob. [ 19] SOUP ACCESSORIES Toasted Crackers 4 Put J4 teaspoon of butter in the centre of each cracker, and bake on a pie-plate until slightly brown. Use un- sweetened crackers for this purpose. Cheese Crackers Sprinkle grated cheese over the crackers, arrange them on a pie-plate, and bake until the cheese melts. Croutons Cut stale bread into J^-inch squares, and brown either in the oven or in melted butter in the frying-pan. The croutons should be placed on the table in a dish or bowl, with a spoon for serving. [20] 2w^^^*^^^W^^g^^2^^2^^te25[g£^^$^2^ FISH BROILED MATERIALS Fish weighing from 2 to 4 pounds Salt Pepper Butter Lemon Pimento or parsley IN OVEN UTENSILS Broiler or shallow baking- pan Sharp knife Pancake-turner Long-handled fork DIRECTIONS 1. Remove the head and tail, wash the fish thoroughly and split it lengthwise down the back. 2. Grease the broiler or baking-pan thoroughly, open the fish, and place it flat on the broiler or baking- pan with the skin side down. 3. Place the broiler or baking-pan in the lower oven, close to the flame, and cook for five minutes. 4. Reduce the heat by turning the gas down or lowering the rack of the oven. 5. Cook from twenty to forty minutes, depending upon the weight of the fish. 6. With a long-handled fork and a pancake-turner, care- fully lift the fish onto the hot platter, sprinkle the fish with salt and pepper, put a few bits of butter on it, squeeze a little lemon juice over it, and gar- nish the platter with sprigs of parsley. [21] FISH BROILED IN FRYING-PAN MATERIALS UTENSILS 1 pound small fish or fish-steaks Plate for crumbs Y2 cup corn-meal or bread crumbs Covered frying-pan \i cup lard or drippings Long-handled fork Salt Colander and paper Pepper DIRECTIONS 1. Wash the fish, dry it, and roll it in corn-meal or bread crumbs. 2. Melt the lard or drippings in a frying-pan over the fire. 3. When the fat begins to smoke, place the fish in it. 4. Reduce the heat, cover the pan, and cook slowly for five minutes. 5. Remove the cover of the pan and brown the fish on both sides. 6. Put the fish in soft crumpled paper in the colander, sprinkle with salt and pepper, and serve as soon as possible. REMARKS Small fish cooked in this way should be split, but the heads and tails need not be removed. A little additional fat may be added during the cooking process, if necessary to prevent burning. [22] BAKED FISH MATERIALS UTENSILS Fish weighing 2 pounds or more Large needle, with thread Stuffing Baking-pan 6 slices salt pork Large spoon Salt Pepper Bread crumbs Flour DIRECTIONS 1. Make the stuffing in accordance with directions on page 24. 2. Wash the fish, stuff it, and sew it up. 3. Place slices of salt pork on the bottom of a baking- pan, and lay the fish on these slices. 4. Sprinkle the fish with salt, pepper, flour, and bread crumbs, and lay two slices of salt pork on the top of the fish. 5. Pour one cup of hot water in the pan around the fish, and place the pan in a moderately hot oven. 6. Cook fifteen minutes to each pound of fish, basting often. REMARKS It is taken for granted that the fish will be cleaned by the dealer. The head and tail may be removed if desired. Serve with gravy made in accordance with directions on page 25. £23} STUFFING FOR BAKED FISH MATERIALS UTENSILS Yz cup bread crumbs Saucepan % cup cracker crumbs Grater 4 tablespoons butter Vegetable-knife 1 teaspoon chopped parsley 1 teaspoon grated onion 3^ teaspoon salt Pepper DIRECTIONS 1. Melt the butter in a saucepan. 2. Add the bread and cracker crumbs to the melted but- ter, and then add all the other materials, mixing thoroughly. 3. Add boiling water, stirring in a very little at a time, until the mixture is sufficiently moist to hold to- gether well. REMARKS In addition to the materials above mentioned, any or all of the following may be added, if desired : 1 teaspoon sweet marjoram Few grains celery salt 1 teaspoon Worcestershire sauce 1 tablespoon capers 4 olives teaspoon lemon juice [24] GRAVY FOR BAKED FISH MATERIALS UTENSILS 1 tablespoon flour Small saucepan 1 tablespoon butter Strainer 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice DIRECTIONS 1. Melt the butter in a saucepan. 2. Add the flour to the butter, and mix thoroughly. 3. Strain the liquid from the pan in which the fish was baked into a measuring- cup, and add enough hot water to fill the cup 4. Add this liquid to the butter-and-flour mixture, stir- ring constantly over the fire until it thickens and boils. 5. Add the Worcestershire sauce and lemon juice. [25] BOILED FISH MATERIALS UTENSILS Fish weighing from 2 to 4 pounds Large covered saucepan Colander DIRECTIONS 1. Wash the fish, cut off the head and tail, and tie or sew the fish in a piece of clean white cheese-cloth. 2. Put the fish in a large saucepan of rapidly boiling water, to which a tablespoon of vinegar has been added. 3. Reduce the heat at once, and let simmer for thirty- minutes if the fish weighs 2 pounds, and fifteen minutes longer for each additional pound. 4. Lift the fish out of the saucepan, and put it into a colander to drain. 5. When thoroughly drained open the cloth, lift the fish out by the sides of the cloth, and roll it care- fully onto a hot serving platter. REMARKS Serve with Hollandaise Sauce (page 32). [26] CREAMED FISH MATERIALS UTENSILS 1 cup cold fish-flakes Plate 1 cup White Sauce No. 2 2 forks DIRECTIONS 1. If left-over fish or canned fish is used, shred it into small pieces with two forks. 2. Make White Sauce No. 2 in accordance with direc- tions on page 150. 3. Add the fish to the White Sauce in the saucepan, set the saucepan over the fire, and heat to the boiling- point, stirring slowly to prevent scorching. REMARKS Serve on strips of buttered toast. If desired, the creamed fish may be put in a baking- dish, covered with buttered bread crumbs, and baked for fifteen minutes in a moderate oven, or until browned. £27] FRIED OYSTERS MATERIALS UTENSILS 14 pint oysters legg Salt Pepper Bread crumbs Fat for frying Strainer Bowl Dover beater Frying-kettle Long-handled fork Colander with paper DIRECTIONS 1. Put the oysters in a strainer, let the liquid drain away, and then pour cold water through the oysters in the strainer. 2. Beat the egg in a small bowl. 3. Roll each oyster in the bread crumbs, then dip it in the beaten egg, and roll again in the crumbs. 4. Fry the oysters in hot fat until well browned, putting each oyster as it is fried on soft paper in a colander. [28] SCALLOPED OYSTERS MATERIALS UTENSILS }/2 pint oysters Baking-dish 1 cup White Sauce No. 2 Strainer 1 cup buttered cracker crumbs DIRECTIONS 1. Make White Sauce No. 2, according to directions on page 150. 2. Put the oysters into a strainer, draining the liquid into the White Sauce in the saucepan. 3. Pour cold water through the oysters in the strainer. 4. Mix the oysters and the White Sauce together. 5. Put half the mixture into a baking-dish, cover with Y2 cup of the cracker crumbs, add the remainder of the oysters, and cover with the rest of the crumbs. 6. Bake in a moderate oven for fifteen minutes, or until browned. REMARKS See Remarks under Oyster Stew (page 18). [29} CREAMED SALT CODFISH MATERIALS UTENSILS 14 pound salt codfish 2 forks 1 cup White Sauce No. 2 Strainer Tablespoon Saucepan DIRECTIONS 1. Soak the fish overnight in cold water. 2. Shred the fish with two forks, removing the skin and bones. 3. Put the shredded fish in a saucepan of boiling water, reduce the heat, and let simmer gently for ten minutes. 4. Pour the cooked fish into a strainer, and with a spoon press out all water. 5. Make White Sauce No. 2, in accordance with direc- tions on page 150. 6. Add the fish to the White Sauce, mix well, and reheat. REMARKS Creamed Codfish is usually served on a platter garnished with bits of buttered toast, slices of hard-boiled egg, or slices of lemon. [30] CODFISH BALLS MATERIALS UTENSILS H pound salt codfish 2 forks 3 or 4 potatoes Saucepan 1 egg Bowl 3^ teaspoon salt Dover beater Fat for frying Strainer Bread-board Colander with paper Frying-pan Perforated spoon DIRECTIONS 1. Soak the fish overnight in cold water. 2. Boil and mash the potatoes in accordance with direc- tions on pages 66 and 68. 3. Remove all skin and bones from the fish, and shred it with two forks. 4. Put the shredded fish into a saucepan of boiling water, reduce the heat, and let simmer gently for ten minutes. 5. Remove the saucepan from the fire, pour the con- tents through a strainer, and with a spoon press out all the water from the fish. 6. Measure the fish in a cup, and add it to twice as much mashed potato as there is fish. 7. Beat the egg and add it with the salt to the fish and potato, mixing the whole thoroughly. 8. Sprinkle flour on the bread-board, and put the mix- ture a spoonful at a time on the board, rolling or moulding each spoonful into a ball. 9. Fry the balls in plenty of hot fat in a frying-pan. 10. When the balls are browned, lift them from the fat with a perforated spoon, and place them on soft crumpled paper in the colander. [31] SAUCES FOR FISH Hollandaise Sauce MATERIALS UTENSILS 3 tablespoons butter Bowl 2 tablespoons flour Dover beater 2 eggs (yolks only) Double-boiler 2 tablespoons vinegar or lemon juice Tablespoon }/2 teaspoon salt }/i teaspoon paprika Few grains cayenne DIRECTIONS 1. Beat the 2 egg-yolks in a bowl. 2. Melt the butter in the upper part of the double- boiler, placing this part directly over the fire. 3. Add the flour to the melted butter, and mix well. 4. Add Yi cup of hot water, and stir constantly over the fire until the boiling-point is reached. 5. Pour this mixture into the bowl with the beaten egg- yolks, stirring together well. 6. Pour the mixture from the bowl into the upper part of the double-boiler, set this part into the lower part, and place the boiler over the fire. 7. Beat the mixture with the dover beater, while cook- ing, until it becomes fairly thick. 8. Add the seasonings mentioned above. REMARKS One teaspoon of chopped parsley and J^ teaspoon of grated onion may be added with the other seasonings, if desired. [32] SAUCES FOR FISH— Continued Lemon Butter Sauce MATERIALS UTENSILS 4 tablespoons butter Tablespoon 1 tablespoon lemon juice Bowl 1 teaspoon finely chopped parsley Knife Lemon-squeezer DIRECTIONS 1. " Cream " the butter. 2. Add the lemon juice slowly to the butter while stirring, then add the chopped parsley, and mix thoroughly. REMARKS Serve with boiled or baked fish. All the sauce may be placed on the hot whole fish when the latter is ready for serving, or it may be added to the individual portions at the table. C33J ROAST MEAT Wipe the meat with a piece of cheese-cloth wrung out in cold water, place it in a roasting pan, and rub salt over the surface of the meat. Place the pan in a hot oven and cook for ten minutes. Then reduce the heat and pour a cup of cold water over the roast. Baste the roast with liquid from the pan every fifteen minutes while it is in the oven. Beef, mutton, and lamb should roast in a moderate oven fifteen minutes for every pound of meat in the roast. Veal and pork should roast in a slow oven thirty minutes for each pound. If a self-basting pan is used for roasting, the cover should be fitted tightly over the lower part of the pan after the cold water has been poured over the roast, and then need not be removed during the cooking. Peeled potatoes, boiled for ten minutes, may be put in the pan with the roast during the last three-quarters of an hour that it is in the oven, and then served on the same platter with the roast. Pork (which should only be used in cold weather) is usually served with baked apples or apple-sauce. [34] GRAVY FOR ROAST MEAT MATERIALS UTENSILS yi cup liquid from roasting-pan Large spoon 34 cup flour Bowl 1 teaspoon salt Pepper 2 cups hot water DIRECTIONS 1. After the meat has been taken from the roasting-pan, pour off into a bowl all but about 34 cup of the liquid in the pan. 2. With a large spoon, rub and mix the flour into the liquid in the pan. 3. Put the pan over the fire, slowly add the hot water while stirring constantly, and allow the mixture to cook until it thickens and boils. 4. Add salt and pepper. [35] BROILED STEAKS OR CHOPS MATERIALS UTENSILS Any of the following: Porterhouse steak Broiler or frying-pan Sirloin steak Meat-fork Filet of beef, sliced Pork tenderloins Mutton, lamb, or pork chops DIRECTIONS 1. Heat the broiler or frying-pan, and grease it with a piece of fat cut from the meat. 2. Wipe the meat with a piece of clean damp cloth, and put it on the hot frying-pan or broiler. 3. After cooking for two minutes, turn the meat over. This will sear the surfaces and hold the juices in the meat. 4. Reduce the heat, and cook from fifteen to thirty min- utes, depending upon the thickness of the meat, turning every five minutes. 5. Shake a little salt and pepper on both sides of the meat just before it is done, and add a few bits of butter when ready to serve. REMARKS Pork requires a longer period of cooking and a lower temperature than either beef, mutton, or lamb. Cook pork chops or tenderloins at least three-quarters of an hour; and if a frying-pan is used instead of a broiler, cover the pan immediately after searing the meat and reducing the temperature. [36] VEAL CUTLETS MATERIALS UTENSILS Slice of veal 3^-mch thick Knife Bread crumbs Saucepan \i cup fat for frying Fork 1 egg Plate \ l A tablespoons flour Bowl 114 tablespoons butter Dover beater 14 teaspoon salt Frying-pan Pepper Tablespoon DIRECTIONS 1. Cut the veal into pieces of suitable size for individual portions. 2. Put the pieces of veal into a saucepan, barely cover them with boiling water, set the pan over a low fire, and simmer about thirty minutes or until the veal is tender. 3. Take the veal from the saucepan, increase the heat, and let the liquid in the saucepan boil down until only one cup remains. 4. Pour the liquid from the saucepan into a cup. 5. Melt the butter in the saucepan, add the flour, salt, and pepper, and stir together. 6. Add half the liquid in which the veal has cooked, and stir over the fire until the mixture begins to thicken. 7. Add the remainder of the liquid, and stir until the mixture boils, then take the saucepan from the fire. 8. Beat the egg in a bowl, dip the pieces of veal in the beaten egg, then roll them in crumbs, and fry in hot fat in the frying-pan, browning well on both sides. 9. Put the veal on a hot platter, and pour the hot gravy from the saucepan over it. [37] VEAL LOAF MATERIALS UTENSILS 2 pounds veal Mixing-bowl Y% pound ham Tablespoon Y% pound salt pork Grater Yi cup bread crumbs Lemon-squeezer yi cup milk Small bowl 2 tablespoons butter Dover beater Y teaspoon salt Small saucepan Y teaspoon paprika Bread-pan Y teaspoon onion juice Y lemon legg DIRECTIONS 1. Have the veal, ham, and salt pork finely minced by the butcher. 2. Put the bread crumbs in the mixing-bowl, add the milk, and let stand ten minutes. 3. Squeeze the juice from the lemon and grate the sur- face from the rind. 4. Put the meat into the mixing-bowl, stirring it with the crumbs and milk. 5. Add the salt, paprika, onion, and lemon, and mix well. 6. Melt the butter in a small saucepan and add it to the mixture in the bowl. 7. Beat the egg and add it to the mixture, stirring the whole thoroughly. 8. Pack the mixture into a buttered bread-pan, and bake one and one-half hours in a slow oven. 9. Turn the loaf out on a platter, and allow it to cool before serving. [38] BAKED HAM MATERIALS UTENSILS 1 whole ham — smoked Scales 2 tablespoons brown sugar Large covered kettle 3 tablespoons fine crumbs Sharp knife 12 cloves Roasting-pan DIRECTIONS 1. Weigh the ham, and soak it overnight in cold water. 2. When ready to cook it, wash the ham and trim off the hard skin near the end of the bone. 3. Put the ham in a large kettle, cover it with cold water, put the kettle over the fire, and bring slowly to the boiling-point. 4. Reduce the heat, cover the kettle, and let simmer gently until the ham is tender. This will require about thirty minutes of cooking for each pound. 5. Remove the kettle from the fire, and let the ham cool in the water in which it has cooked. 6. Take the ham from the kettle, and with a knife peel off the skin. 7. Put the ham in a roasting-pan, sprinkle the sugar and crumbs over it, and press the cloves into its surface at intervals. Bake one hour in a slow oven. BROILED HAM 1. Select a slice of ham about % of an inch thick, and soak it several hours or overnight in cold water. 2. Pour off the cold water, cover the ham with boiling water, and let it stand fifteen minutes. 3. Pour off the hot water, and broil the ham in a frying- pan or on a broiler under the gas, turning the slice every few minutes and cooking slowly until it is well browned. £39] IRISH STEW MATERIALS UTENSILS 1 pound beef or mutton Meat-knife 1 small onion Covered saucepan 2 medium-sized potatoes Vegetable-knife Salt Tablespoon Pepper Small saucepan 2 tablespoons flour 34 cup cream or milk DIRECTIONS 1. Cut the meat in pieces about an inch and a half square. 2. Put the meat in a saucepan, and cover with cold water. 3. Place the saucepan on the fire, and bring to the boil- ing-point. 4. Reduce the heat, cover the saucepan, and let simmer gently for one hour, adding a little hot water from time to time if necessary. 5. While the meat is simmering, peel the potatoes, cut them in quarters, and boil in the small saucepan for twenty minutes. 6. Drain the water from the potatoes, and when the meat has simmered for an hour add the potatoes to it. 7. Mix the flour with the cream or milk, and stir it into the stew. 8. Add the salt and pepper, increase the heat, and let the stew boil quickly for a minute or two. REMARKS When the stew has simmered for an hour, there should be about 1 cup of liquid left in the saucepan. If more than that remains, pour off enough so as to leave only about 1 cup. [40] BEEF CASSEROLE MATERIALS UTENSILS 1 pound round steak — cut thick Sharp knife }/i cup French Dressing (page 82) Frying-pan 1 tablespoon butter Tablespoon 1 onion — sliced Casserole 1 carrot — sliced 3 sprigs parsley — chopped 2 tablespoons flour 2 cups Soup Stock (page 14) or water 2 potatoes 2 tomatoes — fresh or canned 1 teaspoon salt Pepper DIRECTIONS 1. Wipe the meat with a clean damp cloth, and cut it into pieces about 2 inches square. 2. Put the meat into the casserole, pour the French Dressing over it, and let it stand several hours or overnight. 3. Melt the butter in a hot frying-pan, place the pieces of meat in this and allow them to brown on all sides. 4. Empty the meat from the frying-pan into the cas- serole. 5. Cook the onion, carrot, and parsley for about ten minutes in the frying-pan, adding a little butter if necessary to prevent burning. 6. Stir the flour, salt, and pepper into the frying-pan with the vegetables, and cook until the flour browns, stirring constantly. 7. Add the Soup Stock or hot water, a little at a time, stirring constantly, and cook until the mixture thickens and boils. 8. Pour the contents of the frying-pan over the meat in the casserole, cover the casserole, and place it in a slow oven to cook for three hours. [41] BEEF CASSEROLE— Continued 9. Peel the potatoes, cut them into small pieces, and brown them in the frying-pan with a little melted butter. 10. Add the potato and tomato to the contents of the casserole at the beginning of the last half -hour of cooking. 11. Remove the cover from the casserole and increase the heat during the last fifteen minutes of cooking. REMARKS Serve at table directly from the casserole. [42] BOILED CORNED BEEF 1. Put 2 or 3 pounds of corned beef into a large sauce- pan, and cover with cold water. 2. Put the saucepan over the fire, cover it, and allow the water to come slowly to a boil. 3. After boiling for five minutes, remove the surface scum, reduce the heat, cover the pan, and simmer gently for about four hours or until the meat is tender. 4. Remove the saucepan from the fire, and allow the meat to cool in the water in which it has cooked. The corned beef is now ready to slice and serve — with Horseradish Sauce (page 50) — or to use for hash. BOILED DINNER MATERIALS UTENSILS Corned beef (2 or 3 pounds) Large covered saucepan 2 or 3 potatoes Vegetable-knife Y% small cabbage 2 turnips 3 or 4 small carrots DIRECTIONS 1. Follow the directions above for boiling the beef. 2. While the beef is boiling, wash and prepare the vege- tables. The potatoes, turnips, and carrots should be peeled, and the cabbage cut into two or three parts. 3. After the beef has boiled three hours, put the cabbage and turnips in the water with it. Twenty minutes later add the potatoes and carrots. 4. Continue boiling until the beef has cooked four hours, then drain off the water, put the beef on a hot platter, and arrange the vegetables around it. [43] CORNED-BEEF HASH MATERIALS UTENSILS 14 pound boiled corned beef Chopping-bowl and knife 2 or 3 potatoes Frying-pan Yi cup cream or milk Y2 teaspoon salt Pepper DIRECTIONS 1. Peel and boil the potatoes in time to have them cold when needed. 2. Chop the corned beef and potatoes separately in a chopping-bowl. 3. Heat the frying-pan, and grease it well with butter. 4. Measure equal parts of the chopped meat and po- tatoes into the frying-pan, add the cream or milk and the seasoning, and mix together well. 5. Cover the frying-pan and let it remain on the fire until the hash is thoroughly heated. REMARKS Cold left-over beef, veal, mutton, or lamb may be used for hash, instead of corned beef, by following these direc- tions, but substituting Soup Stock (page 14) for the cream or milk and adding a little onion juice to the seasonings. [44] BROILED OR BAKED SAUSAGE MATERIALS UTENSILS % pound sausage meat, or Frying-pan or pie-pan }/2 pound link sausages Pancake-turner DIRECTIONS 1. If the sausages are in skins, they should be washed, and the skins pricked at frequent intervals with a darning-needle. If sausage meat is used, it should be rolled or moulded into small balls or cakes. 2. Place the sausage in a hot greased frying-pan directly over the fire, or in a pie-pan in a hot oven. 3. Turn the sausage every few minutes, and when it be- gins to brown reduce the heat. Then cover the frying-pan or pie-pan, and cook twenty to thirty minutes, depending upon the size of the sausages or cakes. [45] BROILED LIVER AND BACON MATERIALS UTENSILS Y 2 pound liver Knife 4 strips bacon Bowl 2 tablespoons flour Frying-pan Fork Tablespoon DIRECTIONS 1. Cut the liver into small cutlets one-half inch thick, place the cutlets in a bowl, cover them with boiling water, and let them stand five minutes. 2. Drain off the water, and remove the skin and veins from the liver. 3. Put the strips of bacon in a hot frying-pan, and after cooking a few minutes place the liver in the pan with the bacon. 4. Turn both liver and bacon often, and broil about five minutes or until well browned. 5. Take the meat from the frying-pan, and mix two tablespoons of flour into the grease in the pan. When well blended, pour a cup of hot water into it, stirring constantly until it thickens and boils. 6. Pour this gravy over the liver and bacon on a platter, or serve the gravy separately in a gravy-bowl. [46] CREAMED DRIED BEEF MATERIALS UTENSILS \i pound dried beef Bowl 1 cup White Sauce No. 2 Colander DIRECTIONS 1. Remove the skin and fibre from the dried beef, and pull the beef apart into small bits. 2. Put the beef in a bowl, cover it with cold water, and let it soak ten minutes or more. 3. Drain off the water from the beef by pouring through a colander. 4. Make White Sauce No. 2 in accordance with direc- tions on page 150. 5. Add the dried beef to the White Sauce in the sauce- pan, and let it heat slowly to the boiling-point. REMARKS Serve on slices or strips of buttered toast. [47] MEAT CROQUETTES MATERIALS UTENSILS 1 cup cooked meat (veal, chicken, or Mixing-bowl lamb) — finely chopped Spoon Y 2 cup White Sauce No. 3 Plate Bread crumbs Small bowl 1 egg Dover beater 1 teaspoon onion juice Frying-kettle Yi teaspoon salt Colander and paper Pepper Meat-fork Fat for frying DIRECTIONS 1. Make White Sauce No. 3, in accordance with direc- tions on page 150. 2. Put the chopped meat in a mixing-bowl and add the White Sauce to it, mixing well together. 3. Stir in the onion juice, salt, and pepper, and set the bowl in a cool place to chill. 4. Cover a plate with bread crumbs, put 1 tablespoon of the cold meat mixture on this, and roll it about until it is coated with crumbs, then mould it into a ball or cylinder with the tips of the fingers. Re- peat this operation until all the meat mixture has been shaped. 5. Beat the egg in a bowl, dip each croquette into the beaten egg, and then roll it once more in the bread crumbs. 6. Melt the fat in an iron kettle, and allow it to become very hot. 7. Put the croquettes into the fat, turn them frequently while cooking until they are well browned on all sides, then lift them out with a meat-fork and place them on soft crumpled paper in the colander. Serve as soon as possible after cooking — either plain or with White Sauce No. 1 (page 150). [48] TOAD-IN-THE-HOLE MATERIALS UTENSILS 14 pound cold cooked meat (beef, Meat-chopper veal, mutton, or lamb) Baking-dish 3 or 4 potatoes Tablespoon Y2 cup cold gravy, Soup Stock or White Sauce No. 2 DIRECTIONS 1. Boil and mash the potatoes in accordance with direc- tions on pages 66 and 68. 2. Put the meat through the meat-chopper. 3. Measure out 2 cups of mashed potato and place this in a buttered baking-dish, pushing the potato up around the sides of the dish, and leaving a hole in the centre large enough to contain the meat. 4. Mix the chopped meat with the cold gravy, Soup Stock (page 14), or White Sauce No. 2 (page 150), and put the mixture in the hole, surrounded by potato. 5. Bake in a hot oven for about fifteen minutes, or until the potato begins to brown. [49] SAUCES FOR MEATS Tomato Sauce MATERIALS UTENSILS 1 cup tomato pulp Saucepan 2 tablespoons flour Grater 2 tablespoons butter Y2 teaspoon salt Yi teaspoon grated onion DIRECTIONS 1. Melt the butter in a saucepan. 2. Add the flour, salt, and grated onion, and mix to- gether. 3. Add half the tomato pulp, and stir over the fire until the sauce thickens. 4. Add the remainder of the tomato pulp, and stir until the sauce boils. Horseradish Sauce MATERIALS UTENSILS 3 tablespoons grated horseradish 2 bowls 1 tablespoon vinegar Tablespoon 14 teaspoon salt Dover beater Few grains cayenne 4 tablespoons heavy cream DIRECTIONS 1. Mix the horseradish, vinegar, salt, and cayenne. 2. Beat the cream until stiff, and add it to the other materials, stirring thoroughly. REMARKS Serve with hot or cold meats. [50] ROAST POULTRY Assuming that the bird has been cleaned and dressed by the dealer, it should in addition be singed by holding it over a flame and changing its position constantly until the whole surface has been exposed to the flame. Wash the bird in cold water, dry it well, and fill the interior with Stuffing (page 58). Fasten the wings and legs firmly and closely to the body with skewers or stout twine. Put the bird in a roast ing-pan with the breast side up, and rub the surface with salt. Make a paste of 3 tablespoons of butter mixed with 2 tablespoons of flour, and spread this over the bird. Place the roasting-pan in a hot oven, and after ten minutes reduce the heat and pour from 3^ cup to 2 cups of boiling water over the bird, the amount of water depending upon the size of the bird. Baste every ten minutes by dipping up the liquid from the roasting-pan with a long-handled spoon and pour- ing it over the bird. Chicken, duck, and goose should roast twenty minutes for each pound. Turkey should roast thirty minutes for each pound. If a self-basting pan is used, the cover should be fitted tightly over the lower part of the pan after the water has been poured over the bird and then need not be removed during the cooking. [51] GRAVY FOR ROAST POULTRY After the bird has been removed from the roasting- pan to a hot platter for serving, pour the liquid from the roasting-pan into a measuring-cup. Mix 3 tablespoons of flour with this liquid, stirring and rubbing out every lump. If the cup is not quite full, add enough warm water to fill it; then pour the contents of the cup back into the roasting-pan, or into a saucepan, and set this over the fire, stirring constantly until the gravy thickens and boils. Then add 1 cup of boiling water, and stir until the gravy is smooth and thoroughly blended . Season with salt. If desired, the giblets (heart, liver, and giz- zard) may be parboiled slowly for twenty minutes, chopped finely, and added to the gravy. [52] BROILED CHICKEN 1. Have the chicken dressed and cut in half (along the back-bone) by the butcher. 2. Singe the chicken if necessary, to remove the pin- feathers. 3. Wash the chicken inside and out, and then wipe it dry on a piece of clean cloth. 4. Place the two pieces on a greased broiler, with the skin side down, and sprinkle with salt and pepper. 5. Put the broiler in the lower oven and cook the chicken fifteen minutes, watching carefully to see that it does not brown too quickly. 6. Put several bits of butter on the chicken, sprinkle again with salt and pepper, and broil five minutes longer, turning the pieces frequently. REMARKS Only very young chickens should be cooked in this way. Such smaller birds as squab, quail, etc., may be broiled according to the same directions, but should not be cut in two before broiling. [53] FRIED CHICKEN MATERIALS UTENSILS Chicken Meat-knife Salt Covered saucepan Pepper Colander Flour Bread-board 1 cup lard or similar fat Deep frying-pan Long-handled fork DIRECTIONS 1. With a meat-knife separate the legs and wings of the chicken from the body, cut the body in two, length- wise along the back-bone, and cut each half of the body into two parts. 2. Wash the pieces of chicken, and dry them on a clean cloth. 3. Unless the chicken is very young (in which case it will not be necessary to boil it before frying) put the pieces into a saucepan, and barely cover them with boiling water. Cover the saucepan, reduce the heat so that the water will simmer, and cook for about an hour, or until the chicken is tender. 4. Take the saucepan from the fire, drain off the water, and allow the chicken to cool. 5. Sprinkle the bread-board thickly with flour and roll each piece of chicken in the flour, coating it thor- oughly. 6. Set the frying-pan on the fire, put the fat into it; and when the fat melts and begins to smoke, put the pieces of chicken into it. Brown the chicken well on both sides, taking each piece from the fat as it is done and shaking a little salt and pepper over it. 7. Prepare gravy as directed in the following recipe, and pour it over the chicken on a hot platter. [54] GRAVY FOR FRIED CHICKEN MATERIALS UTENSILS 2 tablespoons hot fat Bowl 2 tablespoons flour Tablespoon % cup milk z /i cup hot water 1 teaspoon salt Pepper DIRECTIONS 1. When all the chicken has been taken from the frying- pan, pour out of the pan into a bowl all but about 2 tablespoons of the hot fat in which the chicken has fried, and place the frying-pan over a low flame on the stove. 2. Stir the flour into the fat in the frying-pan, mixing it thoroughly so that no lumps remain. 3. Add the milk and hot water, stirring the mixture con- stantly until it thickens and boils. 4. Add the salt and pepper. REMARKS If a richer gravy is wanted, use lj^ cups of Soup Stock (page 14) in place of the milk and hot water. The heart, liver, and gizzard of the chicken may, if desired, be boiled until tender, then finely chopped and added to the gravy. [55] CHICKEN FRICASSEE MATERIALS UTENSILS Small chicken Meat-knife 4 tablespoons flour Saucepan 4 tablespoons butter Large spoon \ x /i teaspoons salt 2 bowls Pepper 1 tablespoon chopped parsley ^2 cup cream or milk DIRECTIONS 1. With a meat-knife separate the legs and wings of the chicken from the body, cut the body in two, length- wise along the back-bone, and cut each half of the body into two parts. 2. Wash the pieces of chicken and dry them. 3. Put the chicken in a saucepan and barely cover it with boiling water. 4. Set the saucepan over the fire, cover it, reduce the heat so that the water will simmer, and cook for forty minutes, removing the scum as it rises to the surface of the water. 5. Remove the pieces of chicken from the saucepan to a bowl, and pour the liquid from the saucepan into another bowl. 6. Melt the butter in the saucepan, add the flour, salt, and pepper, and mix thoroughly until no lumps re- main. 7. Measure out 3 cups of the hot liquid in which the chicken has cooked, and add it slowly to the butter and flour in the saucepan, stirring constantly until it thickens and boils. 8. Add the cream or milk and the parsley to this gravy, and put the pieces of chicken into it. [56] CHICKEN FRICASSEE— Continued 9. Reduce the heat, cover the saucepan, and simmer for half an hour. REMARKS Baking-Powder Biscuit (page 134) may be split in two and arranged around the chicken on the serving platter, and the gravy poured over all. Or, the uncooked biscuit dough may be put by the tablespoonful into the sauce- pan with the chicken for the last half-hour of cooking, and then served on the same platter. CHICKEN PIE 1. Prepare a Chicken Fricassee as directed in the pre- vious recipe. 2. Place a small cup, bottom side up, in the centre of a baking-dish, and arrange the pieces of chicken in the dish around this cup. 3. Pour enough of the gravy into the baking-dish so that it is nearly full, and then allow the whole to cool. 4. Prepare Plain Pastry dough (page 85), roll the dough out into one thick sheet, and make several short cuts through the centre of the sheet with a sharp knife. 5. Fit the dough over the top of the baking-dish, and trim off the dough that projects beyond the edges of the dish. 6. Bake in a moderate oven about thirty minutes, or until the crust is delicately browned. [57] CREAMED CHICKEN, TURKEY, OR DUCK 1. Cut several slices of cold cooked fowl into small cubes or dice. 2. Make White Sauce No. 2, in accordance with direc- tions on page 150. 3. Stir about 1 cup of the cut fowl into the White Sauce, and reheat slowly to the boiling-point. 4. Serve on slices of buttered toast. If desired, a small amount of chopped mushrooms, pimentos, green pepper, or olives may be added to the White Sauce with the cut fowl. STUFFINGS FOR POULTRY Plain Stuffing MATERIALS UTENSILS 3 tablespoons butter Small saucepan 1 cup bread crumbs Tablespoon H teaspoon salt Mixing-bowl Pepper 1 teaspoon sweet marjoram \i teaspoon celery salt Few grains summer savory i^ cup boiling water DIRECTIONS 1. Melt the butter in a small saucepan. 2. Mix the crumbs, salt, pepper, marjoram, celery salt, and summer savory in a mixing-bowl. 3. Stir the melted butter into the materials in the bowl. 4. Add the boiling water, and mix the whole together thoroughly. [58] STUFFINGS FOR POULTRY— Continued REMARKS If the stuffing is to be used for a turkey, the amounts of the materials named should be doubled or trebled, depending upon the size of the fowl. Oyster Stuffing Follow the same directions as given above for Plain Stuffing, but add 1 cup of small oysters and 1 cup of finely chopped celery. Potato Stuffing MATERIALS UTENSILS 4 or 5 potatoes Meat-chopper Small piece salt pork Chopping-bowl 1 onion Small saucepan }i cup butter Small bowl 1 egg Dover beater 1}4 cups bread crumbs Mixing-bowl 1% teaspoons salt Mixing-spoon 1 teaspoon sage DIRECTIONS 1. 'Boil and mash the potatoes as directed on pages 66 and 68. 2. Put the salt pork through the meat-chopper. 3. Chop the onion in a small chopping-bowl. 4. Melt the butter in a small saucepan. 5. Beat the egg in a small bowl. 6. While the potato is still hot, measure out 2 cups of it into the mixing-bowl. Add % cup of the chopped salt pork, together with all the other materials, and mix thoroughly. [59] DIRECTIONS FOR PREPARING AND BOILING VEGETABLES Artichokes — French 1. Wash in cold water, remove the outside leaves, and cut off the stems close to the leaves. 2. Cut off about an inch of the tops of the leaves, spread the leaves open from the centre, and remove the core or "choke." 3. Tie a string around each artichoke near the top, and soak them in cold water for half an hour. 4. Drain, put into a saucepan of boiling salt water, and boil from thirty to forty-five minutes, depending upon the age of the artichokes. 5. Remove from the boiling water, and turn each arti- choke upside down to drain. 6. Place the artichokes on a serving-dish, and remove the strings. 7. Serve with Hollandaise Sauce (page 32), White Sauce No. 2 (page 150), or Mayonnaise (page 83). Artichokes — Jerusalem 1. Scrub the artichokes well, using a brush and cold water, and peel them. [60] 2. Cook in boiling salt water from one to two hours, ac- cording to the size and age of the vegetables. 3. Drain through a colander, and season with salt, pep- per, and butter. Asparagus 1. Cut off the tough root ends of the asparagus. 2. Untie the bunches and wash the stalks thoroughly in cold water, scraping each stalk with a vegetable- knife if necessary. 3. Tie the stalks together again in bunches, with all the tips lying in the same direction. 4. Place the bunches upright in a saucepan half full of boiling water, so that the tips will stand out of the water, and boil from twenty to forty minutes, de- pending on the age of the asparagus. For the last ten minutes of boiling, turn the bunches down into the water, so that the tips will cook. 5. Drain, season with butter, pepper, and salt, or serve with White Sauce No. 2 (page 150). Beans — Shell 1. Shell the beans, and let them stand in cold water for one hour. 2. Put them into a saucepan, and cover with boiling water. 3. Cover the saucepan, and boil slowly from one to two hours, depending upon the age of the beans. There should be very little water left at the end of the cooking, so that seasoning may be added without draining the beans. [61] Beans — String 1. Break off the tips of the beans, pulling the strings off with them. 2. Cut or break the beans into pieces about an inch long, wash, and let stand an hour in cold water. 3. Put the beans into a saucepan, and cover them with boiling water. Cover the saucepan, and boil slowly from one to three hours. 4. Drain, and season with butter, salt, and pepper. Beets 1. Scrub the beets, and cut off all but one inch of the stems, leaving the roots on. 2. Cook whole in boiling water from one to four hours, depending upon the size and age of the beets. 3. Drain, cover with cold water, and let stand a few minutes. 4. Drain again, and remove the skins. 5. Cut the beets into small cubes or slice them. 6. Reheat in a double-boiler, adding butter, salt, and pepper, and (if desired) sugar. 7. If the beets are to be pickled, cover them with vinegar and let stand several hours. Brussels Sprouts 1. Wash, and remove the wilted leaves. 2. Put in cold water and let stand an hour. 3. Drain, put in a saucepan, cover with boiling water, and let boil twenty minutes, or, if the sprouts are large, half an hour. 4. Drain, and season with butter, salt, and pepper. If desired, serve with White Sauce No. 2 (page 150). [62] Cabbage 1. Remove the outside leaves, cut the cabbage into quar- ters, wash in cold water, and let stand an hour in cold water containing a little salt. 2. Drain, put into a saucepan, cover with boiling water, add x /i teaspoon soda, and boil thirty minutes to an hour, depending upon age. Drain, and serve. o o. Carrots 1. Wash, scrape, and cut the carrots into small pieces or slices. 2. Put in a covered saucepan, cover with boiling water, and boil forty-five minutes, or longer if the carrots are old. 3. Drain, and season with butter, salt, and pepper, or add an equal amount of White Sauce No. 2 (page 150). Cauliflower 1. Remove the leaves, and cut off the stem. 2. Soak in cold salt water an hour or more. 3. Drain off the water, put the cauliflower in a sauce- pan, cover with boiling water, and boil twenty minutes. 4. Drain, and separate the flowerets or serve whole, using plain seasoning or White Sauce No. 2 (page 150). Celery 1. Separate and scrape the stalks with a vegetable- knife, cut off the leaves and roots, cut into small pieces, and let stand in cold water for half an hour. [63] 2. Drain, put into a saucepan, and cover with boiling water. 3. Reduce the heat, cover the saucepan, and let simmer from thirty minutes to an hour. 4. Drain, and serve with White Sauce No. 2 (page 150). Corn 1. Remove the husks and silk, and trim the ends of the ears. 2. Put the ears into a saucepan of boiling water, and boil from ten to twenty minutes. Cucumbers Cucumbers are usually served as a salad without cook- ing, but they may also be prepared and cooked in the same way as Summer Squash (page 66). Greens 1. Wash thoroughly in plenty of cold water. 2. Drain, and cover with boiling water in a saucepan. 3. Cover the saucepan, and boil one hour. 4. Drain through colander, and chop with a sharp knife. 5. Season and serve with vinegar, using slices of hard- boiled egg as a garnish if desired. Onions 1. Place the onions in cold water, and remove the skins while under water. 2. Drain the onions, and put them into rapidly boiling water in a saucepan. 3. Boil one to two hours, depending upon size and age. 4. Drain, season, and serve either plain or with White Sauce No. 2 (page 150). [64] Oyster Plant 1. Wash, scrape, and put at once into cold water to which a little vinegar or lemon juice has been added. 2. Cut into slices crosswise, and, when ready to boil, drain off the acid water, cover with boiling water in a saucepan, place the cover on the pan, and boil from thirty minutes to an hour. 3. Drain, season, and serve in White Sauce No. 2 (page 150). Parsnips 1. Only very young parsnips are satisfactory for cooking. After washing, they may be cooked whole, or peeled and cut in small pieces before boiling. In the first instance, three-quarters of an hour should be allowed for boiling; in the second, about fifteen minutes. If cooked whole, the parsnips should be peeled and sliced after boiling. 2. Plain seasoning should be used, and, if desired, the slices of parsnip may be browned in butter in the frying-pan after boiling. Peas 1. Shell the peas, and soak in cold water for an hour. 2. Drain, put in a saucepan, and add a little boiling water. 3. Cover the saucepan, and cook slowly from twenty to forty-five minutes, depending on the size and age of the peas. Only a little water should be left in the saucepan after cooking, and this should not be drained off. 4. Season with butter, salt, and pepper, and serve plain or in White Sauce No. 2 (page 150). [65] Potatoes — Irish or Sweet 1. Scrub the potatoes, peel them or not as desired, and let stand in cold water for an hour or more. 2. Drain off the water, put the potatoes in a saucepan, and cover with boiling water to which half a table- spoon of salt has been added. 3. Cover the saucepan, reduce the heat a little, and boil from twenty to forty-five minutes, depending upon the size and age of the potatoes. 4. Drain through a colander. Spinach (see Greens) Squash — Summer 1. Wash in cold water, and cut in thick slices or in quarters. 2. Put the pieces in a saucepan of rapidly boiling water, and cook twenty minutes or until tender. 3. Drain through a colander, mash, and season. Squash — Winter 1. Cut the squash in pieces, pare the hard outside rind from each piece, and remove the seeds and stringy part. 2. Boil in salt water, or cook in the steamer, one hour or until tender. 3. Drain through a colander, and either mash the pieces or serve them as they are. Tomatoes 1. Put the tomatoes in a saucepan, pour boiling water over them, and let them stand one minute in the water. [66] 2. Drain, and then pour cold water over them. 3. Remove the skins, and allow the tomatoes to cool. 4. Cut in quarters, or in slices crosswise; put the pieces in a saucepan without water, and cook slowly for twenty minutes. Turnips 1. Wash and peel the turnips, and cut them in pieces. 2. Boil in salt water for about three-quarters of an hour or until tender. 3. Drain through a colander, and either mash the pieces or serve them as they are. SEASONING VEGETABLES In general, any cooked vegetable may be properly seasoned by adding 1 tablespoon of butter, y% teaspoon of salt, and y% teaspoon of pepper for each cup of vegetable. CREAMING VEGETABLES Boiled onions, carrots, cauliflower, peas, beans, po- tatoes, etc., may be creamed by adding White Sauce No. 2 (page 150), in the proportion of J^ cup of White Sauce to 1 cup of vegetable. After mixing the vegetable and the White Sauce, they should be heated slowly to the boiling-point before serving. [67] MASHED POTATOES MATERIALS UTENSILS 3 medium-sized potatoes Vegetable-knife 2 tablespoons butter Saucepan 3^ cup warm milk Colander 1 teaspoon salt Potato-masher or ricer Pepper DIRECTIONS 1. Peel and boil the potatoes in accordance with direc- tions on page 66. 2. Drain through a colander, put them back in the saucepan, add the materials mentioned above, and mash with a potato-masher. Or, put through a ricer before adding the other materials. 3. Place in the oven to reheat, if necessary. 168] BAKED POTATOES 1. Select potatoes of uniform size, wash them in cold water, and scrub with a stiff brush. 2. Dry the potatoes on a cloth, and put them on the lower rack in a hot oven. 3. Reduce the heat a little, and bake from thirty to sixty minutes, depending upon the size of the po- tatoes. 4. Take from the oven and pinch each potato until the skin breaks on one side (this allows the steam to escape and prevents sogginess). STUFFED POTATOES 1. Follow the first three directions given above for Baked Potatoes. 2. When the potatoes are taken from the oven, cut a slice lengthwise from each potato, and with a sharp knife scrape out the inside pulp into a bowl. 3. Mash the pulp, season with butter, pepper, and salt, add a little milk or cream, and mix well. 4. Fill the potato skins with this mixture, place them on a pie-plate, and put into a moderate oven until the tops brown. [69] FRIED POTATOES MATERIALS UTENSILS 3 or 4 medium-sized potatoes Vegetable-knife Fat for frying Bowl Salt Frying-pan or kettle Pepper Perforated skimmer Colander with soft paper French Fried Peel the potatoes and cut lengthwise in eighths — or in smaller pieces if the potatoes are large. Soak for an hour in cold water, drain, and dry on a clean towel. Fry in the same way as Saratoga Chips, and season with salt and pepper. German Fried Peel and slice the potatoes crosswise, and soak them in cold water an hour or more. Drain, and dry the potatoes on a clean towel. Cook in a frying-pan containing half a cup of hot fat, turning the potatoes frequently until they are cooked and browned on both sides. Saratoga Chips Peel the potatoes and cut them crosswise into very thin slices. Soak the sliced potatoes in cold water for an hour, then drain and dry them carefully on a clean towel. Have the fat smoking hot in the kettle, put the potatoes in the fat carefully, and let them fry until crisp and light brown. Lift the potatoes from the fat with a perforated skimmer, and put them onto soft crumpled paper in a colander. Sprinkle with salt and pepper. [70] HASHED BROWN POTATOES MATERIALS UTENSILS 3 or 4 potatoes Vegetable-knife 1 tablespoon butter Frying-pan 3^ cup cream Pancake-turner 1 teaspoon salt Pepper DIRECTIONS 1. Prepare and boil the potatoes in accordance with directions on page 66, drain off the water, and let the potatoes cool. 2. Cut or chop the potatoes into small bits, and add the salt and pepper. 3. Melt the butter in a frying-pan, and put the potato in this. 4. Pour the cream over the potato, cover the pan, and cook slowly for fifteen minutes. 5. Remove the cover of the pan, press the potato firmly into the pan, and let it brown on the under side. 6. Lift the potato with the pancake-turner, folding one half over the other, and put it onto a hot serving- dish. REMARKS A small quantity of finely chopped green pepper or pimento may be mixed with the potato, if desired. [71] SCALLOPED POTATOES MATERIALS UTENSILS 3 or 4 potatoes Vegetable-knife 1}4 cups milk Baking-diah \ x /l tablespoons flour 1^6 tablespoons butter 1 teaspoon salt Pepper DIRECTIONS 1. Wash, peel, and cut the potatoes into thin slices. 2. Put a layer of sliced potatoes in the baking-dish, sprinkle a part of the flour, salt, and pepper over the potato, and add some of the butter in small bits. Repeat this operation until all the potato, flour, and seasoning has been utilized. 3. Pour the milk into the baking-dish, cover the dish, and put it in a moderate oven for an hour and a quarter. The cover should be off the dish and the heat in- creased during the last ten minutes of baking. REMARKS Grated cheese may be added to each layer with the flour, butter, and other seasonings, if desired ; and the top may be covered with buttered crumbs ten minutes before the dish is taken from the oven. [72] POTATO CAKES MA TE RIALS UTENSILS 1 cup cold mashed potato Frying-pan 2 tablespoons butter Pancake-turner DIRECTIONS 1. Mould the mashed potato into four flat cakes, about an inch thick, and sprinkle with flour. 2. Melt the butter in the frying-pan, put the cakes in the pan, and brown them on both sides, turning them with the pancake-turner. POTATO SOUFFLE MATERIALS UTENSILS 3 medium-sized potatoes Tablespoon yi cup cream or milk Bowl 1 egg Dover beater 1 teaspoon salt Baking-dish Pepper DIRECTIONS 1. Prepare, boil, and mash the potatoes in accordance with the recipe on page 68. 2. Measure out 1 cup of the mashed potato, and mix the seasonings and the cream or milk with it. 3. Beat the egg very light, mix it thoroughly with the other materials, and then beat the whole mixture well. 4. Put into a buttered baking-dish, and bake in a hot oven for fifteen minutes or until delicately browned. [73] FRIED EGGPLANT MATERIALS UTENSILS 1 eggplant Vegetable-knife 1 egg Bowl Bread crumbs Dover beater Lard or similar fat Plate Frying-pan Long-handled fork Colander with paper DIRECTIONS 1. Peel the eggplant and cut it into slices a quarter inch thick. 2. Soak the slices for several hours in cold salt water. 3. Drain off the water and wipe the pieces of eggplant dry on a clean towel. 4. Beat the egg and dip the pieces of eggplant first in the beaten egg and then in the bread crumbs, coat- ing the whole surface of the slices with each. 5. Melt the fat in a frying-pan, and when it begins to smoke fry the slices of eggplant, browning them on both sides. 6. Drain the slices on soft paper in a colander. [74] BAKED BEANS MATERIALS UTENSILS 14 pound dried beans Baking-dish or bean-pot \i pound salt pork Covered saucepan 14 tablespoon salt Tablespoon 1 tablespoon sugar Knife DIRECTIONS 1. Put the beans in the baking-dish or pot, cover them with cold water, and let stand overnight. 2. Pour off the water, wash the beans in fresh water ; and put them in the saucepan. 3. Cover the beans with water, place the saucepan on the stove, and let the water come slowly to a boil. 4. Cover the saucepan, reduce the heat, and let the beans simmer for two hours. 5. Pour the beans, with the liquid in which they boiled, into the baking-dish or bean-pot, and add the salt and sugar. 6. Scald the pork with boiling water, scrape its entire surface with a knife, and slash the rind deeply sev- eral times in each direction. 7. Press the pork down into the beans with the rind side up. 8. Cover the dish or pot, put it into a slow oven, and bake three hours, adding a little hot water if neces- sary to keep the beans moist. REMARKS If desired, two tablespoons of moiasses may be added with the salt and sugar. This will make the beans browner and sweeter, [75] STUFFED PEPPERS MATERIALS UTENSILS 2 large green peppers Vegetable-knife % cup cold cooked meat or fish finely Saucepan chopped Tablespoon )4, cup White Sauce No. 2 Baking-pan 34 cup bread crumbs 1 teaspoon onion juice DIRECTIONS 1. Cut a slice from the stem-end of each pepper, and re- move the seeds from the inside. 2. Boil the peppers for fifteen minutes in a covered sauce- pan, then take them from the saucepan, drain off all water, and let them cool. 3. In the same saucepan make White Sauce No. 2 (page 150), using half the amounts called for in the recipe. 4. Add the chopped meat or fish and the onion juice to the White Sauce, and mix thoroughly. 5. With a tablespoon fill the hollow peppers with this mixture, and cover the tops with buttered bread crumbs. 6. Put the peppers in a baking-dish, and bake in a mod- erate oven from fifteen to twenty minutes. {76} CORN FRITTERS MATERIALS UTENSILS 14 cup canned corn Tablespoon 1 egg Mixing-bowl 34 teaspoon salt Sifter Yi cup flour Small bowl Yl teaspoon baking-powder Dover beater 2 tablespoons milk Frying-pan Yl cup fat for frying Pancake-turner Colander with paper DIRECTIONS 1. Stir the corn and milk together in a mixing-bowl, and sift the flour, salt, and baking-powder into this. 2. Beat the egg in a small bowl, add it to the materials in the mixing-bowl, and stir well together. 3. Melt the fat in the frying-pan, and put the mixture into this (when the fat begins to smoke), a separate spoonful at a time. Turn the fritters frequently while frying, so that they will brown on all sides. 4. Drain the fritters on soft crumpled paper in a col- ander. [77] SPINACH a la BECHAMEL MATERIALS UTENSILS }/2 peck spinach Large covered saucepan 3 tablespoons butter Tablespoon 2 tablespoons flour Frying-pan % cup milk Colander % teaspoon salt Knife Pepper DIRECTIONS 1. Wash and boil the spinach in accordance with the directions for preparing and boiling Greens on page 64. 2. Drain through a colander, and chop the spinach finely with a knife. 3. Melt the butter in a frying-pan, and add the chopped spinach. 4. Sprinkle the flour over the spinach, and mix thor- oughly. 5. Pour the milk slowly into the spinach, stirring all the time, and cook for ten minutes over a slow fire. REMARKS Slices of hard-boiled egg may be placed over the top of the dish of spinach just before serving, if desired. [78] sseaifese iiws^^^^^m^m^^m SALADS AND SALAD "DRESSINGS -^ffe-Srfc-^K.— m\^K- GREEN SALADS Lettuce, cress, endive, and similar greens intended for use as salads should be carefully washed in very cold water, wrapped in a cloth, and placed in the ice-box for several hours before serving. When ready to dress and serve the salad, take it from the ice-box, wipe each leaf on a clean dry cloth, place the leaves in a salad-bowl, and pour French Dressing (page 82) over the leaves. With a salad-fork and spoon toss the leaves about in the bowl until each leaf is well coated with the dressing. VEGETABLE SALADS Tomatoes, cucumbers, Spanish onions, celery, and cab- bage are served uncooked as salads, and should be peeled, sliced, chopped, or shredded, and thoroughly chilled be- fore using. French Dressing (page 82) is generally used with these salads, sometimes with the addition of a little Mayonnaise (page 83) placed on the top of each portion. For cabbage, Boiled Dressing (page 84) is commonly used. Asparagus, beets, cauliflower, beans, peas, potatoes, etc., should be boiled and allowed to cool, and then chilled in the ice-box before being used in salads. They are gen- erally served with a little French Dressing (page 82) to moisten the vegetable, and then Mayonnaise (page 83) [79] VEGETABLE SALADS— Continued is placed on each portion. Boiled Dressing (page 84) is commonly used for potato salad. Two or more vegetables may be used together, and cooked and uncooked vegetables are often combined. FRUIT SALADS Apples, cherries, pineapples, oranges, grapefruit, melons, bananas, etc., when used for salads should be prepared by peeling, removing stones or cores, and slicing or cutting into small cubes or dice, depending upon the kind of fruit. These salads are ordinarily served with French Dressing (page 82), sometimes with the addition of Mayonnaise (page 83), and whipped cream in equal parts. Com- binations of fruits are often served, and occasionally fruit and uncooked vegetables are combined. Apples, celery, and nuts are frequently served together; and oranges and celery are sometimes combined. A bed of lettuce leaves is nearly always used for fruit salads. MEAT AND FISH SALADS Cold cooked fowl of any kind, and cold roast veal, pork, or ham, when used for salads, should be cut or chopped into small pieces or cubes. Chopped celery should be added to the meat in the proportion of one part celery to two parts meat; and after moistening with French Dress- ing (page 82), the meat and celery should be thoroughly mixed with Mayonnaise (page 83). Sweetbreads that have been parboiled may be used in combination with any of the above-mentioned meats. Cold cooked fish or canned fish intended for a salad should be shredded with two forks, and then used in the same way as meat for a salad. Nuts, hard-boiled egg, capers, onion, pickles, olives, pimentos, parsley, etc., may be added in finely chopped form to any kind of meat or fish salad. [80] TOMATO- JELLY SALAD MATERIALS UTENSILS 1 cup tomato juice Bowl 1 teaspoon chopped parsley Tablespoon 1 teaspoon onion juice Saucepan }4 teaspoon salt Vegetable-knife Pepper Small cups or moulds Y2 tablespoon granulated gelatine DIRECTIONS 1. Soak the gelatine in a bowl with 2 tablespoons of cold water for twenty minutes. 2. Put all the other materials in a saucepan, set over the fire, and bring to a boil. 3. Take the saucepan from the fire, add the gelatine, and stir until the gelatine dissolves. 4. Pour into small cups or moulds, and set in a cool place to stiffen. REMARKS The jelly should be prepared six or eight hours before serving time, and set in the ice-box to chill. When ready to serve, wrap a cloth wrung out of very hot water around each cup or mould, and let the jelly slip out of the mould onto a lettuce leaf. Serve with a teaspoon of French Dressing (page 82) poured over each portion, and a tablespoon of Mayon- naise (page 83) put on the top. A few slices of cucum- ber, a piece of hard-boiled egg, or a few olives, capers, etc., may be used with this salad. [81] FRENCH DRESSING MATERIALS UTENSILS 14 teaspoon salt Bowl or cup Few grains cayenne Silver fork % teaspoon white pepper Y% teaspoon paprika 2 tablespoons vinegar 6 tablespoons olive-oil DIRECTIONS Put all the dry materials in a bowl or cup, and slowly add the vinegar, then the oil, stirring constantly with a silver fork. Beat with the fork for two or three minutes. REMARKS Part of the vinegar used may be taragon, if desired. A piece of ice the size of a marble may, with good re- sults, be put in the cup while mixing the dressing; in any case, the oil should be very cold. Any of the following may be added to the dressing, ac- cording to individual taste: yi teaspoon mustard Y2 teaspoon onion juice % teaspoon finely chopped parsley 1 teaspoon chopped pimento 2 chopped olives 1 small pickle — chopped Yl hard-boiled egg— chopped. If any of the dressing is left over, it should be put in the ice-box, and then beaten again with a fork before using. [82] MAYONNAISE MATERIALS UTENSILS 1 egg— yolk only Small bowl 14 teaspoon salt Cup Few grains cayenne Silver fork yi teaspoon mustard 34 teaspoon paprika 2 tablespoons vinegar 1 cup oil DIRECTIONS 1. Put the salt, cayenne, mustard, and paprika in a bowl. 2. Add the egg-yolk, and mix thoroughly with a fork. 3. Add one teaspoon of the vinegar, and mix. 4. Add part of the oil, drop by drop, beating with the fork until the mixture is so thick that it is difficult to stir it. 5. Stir in a little more of the vinegar, until the mixture is again thin enough to beat. 6. Add more oil, drop by drop, and then in larger amounts, beating constantly. 7. Alternately beat in the remaining oil and vinegar, until all is used. REMARKS The egg, oil, and bowl should be very cold — this is one of the secrets of success. Should the dressing curdle while mixing, beat another egg-yolk in a clean bowl, and add the curdled dressing to it in the smallest possible amounts, beating constantly with a fork. Mayonnaise may be kept for several days in the ice- box if tightly covered in a small fruit jar. [83] BOILED DRESSING MATERIALS UTENSILS 1 teaspoon dry mustard Bowl 3^ teaspoon salt Fork 34 teaspoon paprika Small saucepan 2 eggs — yolks only Lemon-squeezer 4 tablespoons butter Double-boiler 2 tablespoons vinegar Dover beater Yl cup thick cream 2 tablespoons lemon juice DIRECTIONS 1. Mix the mustard, salt, and paprika in a bowl. 2. Add the egg-yolks, and beat with a fork. 3. Melt the butter in a small saucepan, and add it slowly while stirring the egg-yolks. 4. Add the vinegar and lemon juice slowly while stir- ring, and then put the mixture in the double-boiler. 5. Set the boiler over the fire and cook, stirring con- stantly, until the dressing is thick like custard. 6. Take the boiler from the fire, and at once pour the dressing back into the bowl. 7. When the dressing is cool and ready to serve, whip the cream with a dover beater and stir it into the dressing. REMARKS This dressing will keep several days in the ice-box. [84] {S^^£S^^^^iS&SSS^^^^S^S^^^^^^^^j^^ PLAIN PASTRY FOR PIES MATERIALS UTENSILS 2 cups flour 1 cup shortening- Ice-water -butter and lard 1. 2. 3. 4. 1. 2. Mixing-bowl Palette-knife Bread-board Rolling-pin Fork Pie-pan DIRECTIONS FOR MAKING THE PASTRY Sift the flour into a mixing-bowl. Cut the shortening into tiny bits. Wash the hands in cold water, and dry them. With the finger-tips work the shortening into the flour as quickly as possible. When thoroughly mixed, add a little ice-water, mix- ing it into the flour and shortening with a palette- knife. Use barely enough water to moisten the mixture, keeping the dough as stiff as possible. DIRECTIONS FOR USING THE PASTRY Sprinkle the bread-board with flour, place the dough on the board, and cut it into two equal parts. Set one part aside, and after sprinkling flour over the rolling-pin, roll out the remaining part into a sheet a little less than a quarter of an inch thick. [85] PLAIN PASTRY FOR PIES— Continued If the dough sticks to the board, loosen it care- fully with a knife. If it breaks or tears, fold the sheet of dough over once each way, sprinkle more flour on the board and rolling-pin, and roll the dough out again. It is important that there shall be no hole in the lower crust of a pie. 3. Lay the sheet of dough in a pie-pan, and press it down against the bottom and sides of the pan. 4. Dip one finger into cold water and moisten the dough around the edge of the pan. 5. Pour in the fruit or whatever pie-filling is to be used. This must always be cold. 6. Roll out the remaining dough, as described above, for the top crust. 7. With a sharp knife make several cuts two or three inches long through the centre of the sheet of dough, forming a design if desired. These cuts are necessary to allow the steam to escape in baking. 8. Lay the top crust over the top of the pie, and with the tines of a fork press the top and bottom crusts together all around the edge of the pan. 9. Hold the pie-pan on the palm of the left hand, and with a knife trim off the overhanging portions of dough close to the rim of the pan all around. 10. Cut the pieces of dough thus removed into thin strips, and press these strips into the dough all around the edge of the top crust. 11. Place the pie in a hot oven, and immediately reduce the heat. If uncooked fruit is used for the filling, the heat must be very slow in order to cook the fruit thoroughly. 12. Bake from thirty to fifty minutes, the length of time depending upon the nature of the filling used. [86] FRESH FRUIT OR BERRY PIES Apples should be cut in quarters, cored, peeled, and thinly sliced. Peaches should be peeled, cut in half, stoned, and sliced. Cherries or plums should have the stones removed. Strawberries, raspberries, gooseberries, etc., should be thoroughly washed in cold water, and allowed to drain. Cranberries should be cooked in accordance with the directions for Cranberry Sauce (page 147). In using any uncooked fruits or berries above men- tioned, fill the lower crust of the pie with the prepared fruit. Pour over this from J^ to a full cup of sugar, into which one tablespoon of flour has been mixed. The amount of sugar will depend upon the relative sweetness of the fruit used. In the case of apple pie, the flour should be omitted, but the pie should be flavored with J^ teaspoon of spice or 1 tablespoon of lemon juice. Any fruit or berry pie may be made richer by putting a few bits of butter on top of the filling before the top crust is placed over it. DRIED OR CANNED FRUIT PIES Any kind of dried fruit may be used for pies, after it has been prepared according to the directions on page 145. In using canned fruits for pies, very little, if any, sugar should be added to the fruit. A tablespoon of flour should, however, be stirred into the fruit to thicken the juice. [87] FILLING FOR SQUASH OR PUMPKIN PIE MATERIALS UTENSILS Fresh squash or pumpkin Steamer y^ cup sugar Colander 34 teaspoon clove Potato-masher \i teaspoon cinnamon Double-boiler 1 egg Mixing-bowl % cup milk Dover beater Mixing-spoon DIRECTIONS 1. Steam several pieces of peeled squash or pumpkin until tender. 2. Put the steamed vegetable through the potato-ricer, or mash it with a potato-masher through a colander. 3. Scald the milk in a double-boiler. 4. Beat the egg, and add it to 1 cup of the mashed vege- table in a bowl. 5. Stir the hot milk, sugar, cinnamon, and clove into the vegetable, mixing all well together. 6. Allow the mixture to cool thoroughly before being used in a pie. REMARKS Squash or pumpkin pie is made with a bottom crust only. The pie should be put into a moderate oven, and the heat reduced after five minutes. Cook very slowly, until the filling thickens like custard. [88] FILLING FOR LEMON PIE MATERIALS UTENSILS 1 cup sugar Tablespoon V/i cups boiling water Lemon-squeezer 4 tablespoons corn-starch Grater Yi tablespoon butter Dover beater 1 lemon Vegetable-knife 2 eggs — yolks only Saucepan Bowl Cup DIRECTIONS 1. Grate the rind of the lemon, then cut the lemon in two and squeeze out the juice. 2. Mix the sugar and corn-starch together in a sauce- pan. 3. Pour the boiling water slowly into the saucepan with the sugar and corn-starch, stirring constantly. 4. Place the saucepan over the fire, and allow the mix- ture to cook until it becomes a clear thick paste, stirring all the time. 5. Take from the stove, add the butter, lemon juice, and grated rind, and mix well. 6. Beat the egg-yolks until light, and stir them into the paste in the saucepan. 7. Allow the entire mixture to cool thoroughly before being used in a pie. REMARKS Lemon pie is made with a bottom crust only. After the pie is baked, the top is usually covered with Meringue (page 90), and the pie put back in the oven for a few minutes to brown the Meringue. [89] FILLING FOR CUSTARD PIE Use the materials for Baked Custard (page 92) and fol- low the first three directions for that recipe. Pour the uncooked custard into the bottom crust of the pie. Omit the top crust. Put in a moderately hot oven and reduce the heat at once, allowing the pie to bake slowly until the custard is stiff and the top well browned. A little nut- meg may be sprinkled over the top of the pie before baking. FILLING FOR COCOANUT PIE Use the materials for Baked Custard (page 92) and follow the first three directions for that recipe. Stir into the uncooked custard ^ cup of grated cocoanut. Make the pie without a top crust, and bake in a slow oven until the top is browned and the filling stiff. MERINGUE FOR PIES OR PUDDINGS MATERIALS UTENSILS 2 eggs — whites only Bowl 7 tablespoons powdered sugar Dover beater 1 tablespoon lemon juice Lemon-squeezer Knife DIRECTIONS 1. Beat the egg-whites until very stiff. 2. Add the sugar, a little at a time, beating continually. 3. Add the lemon juice, a few drops at a time, still beat- ing. 4. Continue to beat for about fifteen minutes, or until the mixture is stiff enough to hold its shape. [90] COTTAGE PUDDING UTENSILS 2 bowls Tablespoon Dover beater Sifter Cake-pan MATERIALS 2 tablespoons butter i^ cup sugar 1 egg % cup flour 1 teaspoon baking-powder Y% teaspoon salt Y± cup milk Yi teaspoon vanilla DIRECTIONS 1. "Cream" the butter in a mixing-bowl. 2 Add the sugar, and "cream" again. 3. Break the egg, adding the yolk to the butter and sugar and putting the white in a separate bowl. 4. Beat the egg with the sugar and butter. 5 Sift the flour, baking-powder, and salt together. 6 Add the flour mixture and the milk, alternately and a little at a time, to the materials in the mixing- bowl, and beat thoroughly with a mixing-spoon. 7. Beat the egg-white and "fold" it into the mixture 8 Pour the mixture into a buttered cake-pan, and bake from twenty to thirty minutes in a moderate oven. Serve with Vanilla, Lemon, or Strawberry Sauce (pages 101-102). [91] BAKED CUSTARD MATERIALS UTENSILS 3 eggs Bowl }/i cup sugar Dover beater 2 cups milk Baking-cups or dish \i teaspoon spice Large pan or Yl teaspoon vanilla DIRECTIONS 1. Break the eggs in a bowl and beat them with a dover beater. 2. Add the sugar and flavoring, and mix together. 3. Stir in the milk. 4. Pour the mixture into custard-cups or a baking-dish, set the cups or dish in a large pan half filled with water, and put this pan into a slow oven. 5- Bake slowly until the custard is thick and will not stick to the blade of a knife thrust into the centre. 6. Lift the cups or baking-dish from the pan of water, and set in a cool place. REMARKS Serve plain, with cream, or with Caramel Sauce (page 121). [92] BREAD PUDDING Place 2 or 3 slices of plain bread in the bottom of a baking-dish, and pour over them }/ 2 cup of milk. While this is soaking, prepare a custard in accordance with the first three directions in the preceding recipe. Pour the custard over the bread in the baking-dish, add \i cup of raisins (which have previously soaked for an hour in cold water) and 34 teaspoon of cinnamon. Bake in a slow oven for about three-quarters of an hour, or until the cus- tard stiffens and is slightly browned. If desired, the pudding may be covered with Meringue (page 90) after baking, and then replaced in the oven until the Meringue browns slightly. Or the pudding may be served with Hard Sauce (page 100). [93] TAPIOCA CUSTARD MATERIALS UTENSILS h 1 2 2 H l [ cup pearl tapioca or V2 tablespoons minute cups milk eggs \ cup sugar teaspoon vanilla tapioca Bowl 2 cups Double-boiler Small bowl Dover beater Strainer Tablespoon DIRECTIONS 1. Put the tapioca in a cup, cover it with cold water, and let it soak one hour. 2. Put the milk in a double-boiler, set this over the fire, and let the milk scald. 3. Drain the water from the tapioca through a strainer, and put the tapioca in the double-boiler with the milk, allowing it to cook until the tapioca is trans- parent. 4. Break the eggs, putting the yolks in one bowl and the whites in another. 5. Add the sugar to the yolks, and beat them well to- gether. 6. Pour the yolks and sugar slowly into the double- boiler, stirring constantly, and cook about five minutes. 7. Take the boiler from the fire, separate it, and let the custard cool for a few minutes. 8. Beat the egg-whites stiff, add them with the vanilla to the custard, and mix thoroughly. 9. Pour into a serving-dish, and chill for several hours before serving. [94] CUSTARD SOUFFLE MATERIALS UTENSILS 2 tablespoons flour Saucepan 2 tablespoons butter Tablespoon Yz cup milk 2 small bowls 2 tablespoons sugar Dover beater 2 eggs Small baking-dish DIRECTIONS 1. Put the butter in the saucepan, and hold the pan over the fire until the butter melts. 2. Stir the flour into the butter, mixing well. 3. Add \i cup of milk to the butter and flour in the saucepan, and stir over the fire until it begins to thicken. 4. Add the remaining milk, and stir over the fire until it boils, then take the saucepan off the fire. 5. Break the eggs, putting the whites in one bowl and the yolks in another. 6. Put the sugar in the bowl with the yolks, and beat to- gether. 7. Add the beaten yolks and sugar to the mixture in the saucepan, and mix well. Put in a cool place to chill. 8. Beat the egg-whites, and "fold" them into the cold cooked mixture. 9. Pour the mixture into a buttered baking-dish, and bake in a slow oven about half an hour. REMARKS Serve hot with Hard Sauce (page 100). [95] RICE PUDDING MATERIALS UTENSILS 1 pint milk Tablespoon 1 tablespoon rice Strainer 2 tablespoons sugar Baking-dish Y% teaspoon cinnamon 2 tablespoons raisins DIRECTIONS 1. Soak the raisins for half an hour in cold water. 2. Wash the rice in a strainer, and let the water drain away. 3. Put the rice into a baking-dish, and add all the other materials. 4. Stir together well, put the dish into a slow oven, and bake about two hours. Stir every half-hour while it is baking, and increase the heat for the last few minutes, if necessary, to brown. REMARKS Serve either hot or cold. If desired, the amounts of the different materials may be doubled and the pudding served cold a second time ; in this case three hours should be allowed for the baking. [96] LEMON JELLY MATERIALS UTENSILS 1 tablespoon granulated gelatine }/i cup cold water 1 cup boiling water Yl cup sugar % cup lemon juice Bowl Tablespoon Lemon-squeezer Vegetable-knife Mould DIRECTIONS 1. Put the gelatine in a bowl, add the cold water, and let stand twenty minutes. 2. Add the boiling water, the sugar, and the lemon juice, and stir. 3. Pour into a mould, and set in a cool place for several hours. ORANGE JELLY Follow the same general directions as given above for Lemon Jelly, but use only 1 tablespoon of lemon juice and add J^ cup of orange juice. COFFEE JELLY Follow the same general directions as given above for Lemon Jelly, but substitute 1 cup of hot coffee for the cup of boiling water, omit the lemon juice, and use only 34 cup of sugar. [97] SNOW PUDDING MATERIALS UTENSILS 1 tablespoon granulated gelatine J4 cup cold water 1 cup boiling water Yl cup sugar 14: cup lemon juice 3 eggs Tablespoon Wire beater 3 bowls Dover beater Lemon-squeezer Mould Vegetable-knife DIRECTIONS 1. Put the gelatine in a bowl, add the Gold water, and let stand twenty minutes. 2. Add the boiling water, the sugar, and the lemon juice, and stir. 3. Set the bowl in a cool place, and let the mixture thicken. 4. Beat the mixture with a wire beater until it becomes light and frothy. 5. Break the eggs, putting the yolks in one bowl and the whites in another. 6. Beat the whites until stiff, and then stir them into the gelatine mixture, combining thoroughly. 7. Pour into a mould, and chill for several hours. REMARKS Serve with Custard Sauce (page 100) made of the three egg-yolks. [98] BLANC MANGE MATERIALS UTENSILS 1 cup milk Double-boiler 2^ tablespoons corn starch Small bowl ^i cup sugar Tablespoon 1 egg — white only Mould J^ teaspoon vanilla yi teaspoon salt 2 tablespoons cold milk DIRECTIONS 1. Scald the cup of milk in a double-boiler. 2. Mix the sugar, corn-starch, salt, and two tablespoons of cold milk in a bowl. 3. Add this mixture to the hot milk in the double-boiler, while stirring. 4. Stir until the mixture thickens, then let it cook for fifteen minutes, stirring occasionally. 5. Take the boiler from the fire, and separate the top from the bottom. 6. Beat the egg-white until stiff, and add it to the mix- ture in the boiler, beating it in well. 7. Add the flavoring, pour into a mould, and chill. REMARKS Serve with plain cream or Custard Sauce (page 100). CHOCOLATE CORN-STARCH PUDDING Use the same materials and follow the same directions given above for Blanc Mange, but add one square of bitter chocolate melted in a cup over hot water to the mixture in the double-boiler. Serve with plain or whipped cream. [99] SAUCES FOR PUDDINGS Hard Sauce MATERIALS UTENSILS ]/i cup butter Small bowl 1 cup powdered sugar Tablespoon ^ teaspoon vanilla Small strainer 1 tablespoon cream or milk DIRECTIONS 1. " Cream" the butter in a bowl. 2. Sift the sugar through a small strainer, and add it, a little at a time, to the butter, "creaming" the two together. 3. Add the vanilla and the cream or milk, a few drops at a time, and mix thoroughly. Custard Sauce MATERIALS UTENSILS 1 cup milk Double-boiler 1 egg or 2 yolks Small bowl 2 tablespoons sugar Large spoon }/2 teaspoon vanilla Dover beater DIRECTIONS 1. Put the milk in the double-boiler, and place this over the fire. 2. Beat the egg and sugar together in a bowl, and then slowly stir into it the hot milk. 3. Pour the mixture back into the boiler, and cook about five minutes, stirring constantly. 4. Pour the custard into a bowl, add the vanilla, and beat with a dover beater. 5. Chill thoroughly before using. [ 100} SAUCES FOR PUDDINGS— Continued Strawberry Sauce MATERIALS UTENSILS i^j cup butter Bowl 1 cup strawberries Tablespoon 1 cup powdered sugar Colander 1 egg — white only Potato-masher Small bowl Dover beater DIRECTIONS 1. Stem the berries, wash them in cold water, and drain through a colander. 2. Put the berries in a bowl, and mash them with a potato-masher. 3. "Cream" the butter in a bowl, sift the sugar into it, and "cream" again. 4. Beat the egg-white with a dover beater, add it to the butter and sugar, and mix well with a spoon. 5. Add the berries and mix all together. Lemon Sauce MATERIALS UTENSILS }4 cup sugar Saucepan }/2 cup boiling water Lemon-squeezer Y2 tablespoon corn-starch Grater 1 tablespoon butter Tablespoon 1 tablespoon lemon juice A little grated lemon peel A little nutmeg DIRECTIONS 1. Mix the sugar and corn-starch together in a sauce- pan. 2. Add the boiling water, a little at a time, stirring constantly. [101] SAUCES FOR PUDDIWGS— Continued 3. Boil three minutes while stirring. 4. Take the saucepan from the fire, and add the lemon juice, grated peel, and nutmeg. Serve hot. Vanilla Sauce Follow the same general directions as given above for Lemon Sauce, but use Yi teaspoon of vanilla instead of the lemon juice, grated peel, and nutmeg. [ 102] EASY CAKE MATERIALS UTENSILS 2 eggs Bowl Milk Sifter V/2 cups flour Wooden cake-spoon 3 teaspoons baking-powder Small saucepan 1 teaspoon vanilla Dover beater 5 tablespoons butter Cake-pan (with tube) DIRECTIONS 1. Break the eggs into the measuring-cup, and fill the cup to the top with milk. 2. Pour into a bowl, and beat the eggs and milk together with a dover beater. 3. Add the sugar, and beat again. 4. Melt the butter in a small saucepan; add the melted butter with the vanilla, and then the flour, to the mixture in the bowl, and beat for at least five minutes. 5. Add the baking-powder, and stir well. 6. Pour the mixture into a buttered cake-pan, place the pan in a cold oven, light the gas, and bake for about forty minutes, reducing the heat after the first fifteen minutes If a layer-cake is wanted, the baking must be done in two shallow cake-pans, and about fifteen minutes allowed for the baking. [103] POUND CAKE MATERIALS UTENSILS 1 cup butter Mixing-bowl 1 cup sugar Mixing-spoon 5 eggs Dover beater 2 cups flour 2 bowls 2 teaspoons vanilla Sifter or Baking-pans Grated peel of a lemon Teaspoon or grater and Juice of half a lemon lemon-squeezer DIRECTIONS 1. " Cream " the butter, add the sugar to it, and " cream ,: again. 2. Break the eggs, putting the yolks in one bowl and the whites in another. 3. Beat the egg-whites until stiff and dry, and then beat the yolks until creamy. 4. Stir the yolks into the butter and sugar, mixing well. 5. Sift the flour, and add it to the mixture. 6. Stir in the flavoring. 7. "Fold" the beaten egg-whites into the mixture. 8. Bake in a buttered cake or muffin pan, in a moderate oven, for about twenty minutes. REMARKS To make a layer-cake from this recipe, bake the batter in two shallow cake-pans. When done, remove from the pans, spread current jelly over the top of one layer, place the other layer on this, and cover the top and sides of the cake with Boiled Frosting (page 113). If a deep cake-pan is used, instead of the muffin or shallow cake-pans, from forty to fifty minutes in a slow oven will be required for baking. [104] SPONGE CAKE MATERIALS UTENSILS 5 eggs 2 bowls 1 cup sugar Dover beater Yz lemon Wooden spoon 1 cup flour Grater 34 teaspoon salt Lemon-squeezer Sifter Cake-pan DIRECTIONS 1. Measure out the sifted flour, add salt to this, and sift twice again. 2. Break the eggs, putting the yolks in one bowl and the whites in another. 3. Beat the yolks until they are thick and creamy in texture and light in color. 4. Add the sugar to the egg-yolks, and beat well to- gether. 5. Grate the outer rind of the half lemon, and squeeze out the juice. 6. Add the grated rind and juice to the beaten egg- yolks, and stir well together. 7. Beat the egg-whites until stiff, and "fold" half of the beaten whites into the mixture already pre- pared. 8. Add the flour, "cutting and folding" it in; then "fold" in the remaining half of the beaten egg- whites. 9. Pour the batter into an unbuttered cake-pan, set the pan in a slow oven, and bake for one hour. At the end of half an hour the heat may be in- creased for fifteen minutes, then turned down again. 10. Take the cake from the oven, invert the pan and let the cake stand in this way until it is cold. [ 105] CUP CAKES MATERIALS UTENSILS 1 cup sour cream Mixing-bowl Yz teaspoon soda Mixing-spoon 1 cup sugar 2 small bowls 2 eggs Sifter V/2 cups flour Dover beater 1 teaspoon baking-powder Muffin-pans ]/2 teaspoon lemon extract DIRECTIONS 1. Break the eggs, putting the yolks in one bowl and the whites in another. 2. With the dover beater, beat first the whites and then the yolks very thoroughly. 3. Stir the sour cream and soda together in the mixing- bowl. 4. Add the sugar, and stir. 5. Add the beaten egg-yolks, and stir again. 6. Sift the flour and baking-powder together into the bowl, and stir the whole mixture vigorously. 7. Add the lemon extract, and "fold in" the beaten egg-whites. 8. Butter the muffin-pans, and fill them about two- thirds full of the batter. 9. Bake in a fairly hot oven for about fifteen minutes or until the cakes are browned. [ 106] STRAWBERRY SHORTCAKE MATERIALS UTENSILS Baking-Powder Biscuit dough Colander 2 cups strawberries Bowl z /i cup powdered sugar Potato-masher 3 tablespoons butter Pie-pan DIRECTIONS 1. Stem the berries, wash them in cold water, and drain them through a colander. 2. Prepare the biscuit dough in accordance with the directions on pages 134-5. 3. Divide the dough into two parts, and roll each part out separately into a round sheet about a third of an inch thick. 4. Put one of the sheets of dough on a pie-pan, spread half the butter over it, then place the second sheet on top of the first. 5. Bake in a hot oven, reducing the heat considerably- after the first five minutes of baking. 6. While the biscuit is baking, mash the strawberries in a bowl, and mix the sugar with them. 7. When the biscuit dough is baked through and nicely- browned on top, take it from the oven and split it open between the two layers. 8. Put the lower layer on a warm serving-dish, and cover it with mashed strawberries. 9. Place the top layer over the lower one, spread with the remaining butter, and pour the rest of the mashed strawberries over the whole. REMARKS Serve slightly warm, with either plain or whipped cream. [107] GINGERBREAD MATERIALS UTENSILS Y cup butter Small saucepan Y cup sugar Mixing-bowl Y cup molasses Small bowl 1 egg Mixing-spoon 1 teaspoon ginger Dover beater Y teaspoon cinnamon Sifter Y teaspoon clove Bread or cake pan 1 teaspoon soda Y cup strong hot coffee 2 cups flour DIRECTIONS 1. Melt the butter in a small saucepan, and pour it into a mixing-bowl. 2. Add the sugar and molasses, and stir. 3. Beat the egg in a small bowl, and add it to the mix- ture in the large bowl. 4. Stir in the spices and beat well. 5. Mix the soda into the hot coffee, stir well, and pour this into the mixture in the large bowl. 6. Sift the flour into the mixture, and stir and beat until the batter is light and smooth. 7. Pour the batter into a buttered bread-pan, or two buttered cake-pans, and bake in a moderate oven about twenty minutes. REMARKS Gingerbread may be covered with Boiled Frosting (page 113), if desired. [ 108] COOKIES MATERIALS UTENSILS }4 cup butter Mixing-bowl 1 cup sugar Mixing-spoon 1 egg Small bowl x /2 cup sour cream Dover beater Yz teaspoon soda Sifter 2 cups flour Bread-board % teaspoon baking-powder Rolling-pin Yl teaspoon salt Cookie-cutter Yz teaspoon nutmeg Baking-pans DIRECTIONS 1. "Cream" the butter in the mixing-bowl, and stir in the sugar. 2. Beat the egg, add it to the butter and sugar, and mix. 3. Stir the soda into the cream, and add this to the butter, sugar, and egg, mixing well. 4. Sift the flour, baking-powder, salt, and nutmeg to- gether, and add a little at a time to the mixture in the bowl, stirring all together well. 5. Sprinkle flour over the bread-board and rolling-pin, and place about a third of the dough on the board. 6. Toss the dough about on the board until it is coated with flour, then roll it out into a sheet about J4 inch thick. 7. Dip the cookie-cutter in flour and cut the dough, putting the circles of dough into the baking- pans as they are cut. 8. Take another third of the dough from the mixing- bowl, roll this out, and cut in the same way. 9. When all the dough has been rolled out and cut, the scraps should be gathered together, worked into a ball, rolled out, and cut. t 109] COOKIES— Continued 10. Bake the cookies in a hot oven for about ten min- utes, or until they are lightly browned. Should they brown more quickly on the bottom than on the top, place the pans in the lower oven under the fire for a minute or two. REMARKS If desired, granulated sugar may be sprinkled over the tops of the cookies, or raisins or a few chopped nuts pressed into the tops, just before the pans are put into the oven. t 110} DOUGHNUTS MATERIALS UTENSILS 2 cups flour Bowl 2 l A teaspoons baking-powder Tablespoon y 2 teaspoon salt Small saucepan 1 egg Sifter Y 2 cup powdered sugar Dover beater 1*4 tablespoons butter Deep iron kettle \i teaspoon cinnamon Bread-board Y 2 cup milk Rolling-pin 2 or 3 pounds lard or similar fat Doughnut-cutter Long-handled fork Colander with paper DIRECTIONS 1. Beat the egg in a bowl, add the sugar, and beat again. 2. Melt the butter in a small saucepan, add it with the cinnamon to the egg and sugar, and stir well. 3. Sift the flour, baking-powder, and salt together, and add with the milk, alternately and a little at a time, to the mixture in the bowl, stirring con- stantly. 4. Set the bowl in the ice-box for an hour or more. 5. When ready to fry the doughnuts, put the fat in the kettle and set it over the fire. 6. Sprinkle the bread-board and rolling-pin with flour, place half the dough on the board, and roll it out into a sheet about 34 mcn thick. 7. Dip the doughnut-cutter in flour, and cut out the doughnuts from the sheet of dough. 8. Take the remaining dough from the mixing-bowl, and repeat the operation. The scraps of dough left on the board should be worked together, rolled out, and cut. tun DOUGHNUTS— Continued 9. Put three or four doughnuts at a time into the hot fat in the kettle, turning them with a long-handled fork so that they will brown evenly. It should take from three to five minutes to cook them. 10. Lift the doughnuts from the fat as they are cooked, putting them on soft crumpled paper in the col- ander. REMARKS The temperature of the fat is an important matter. It should be hot enough so that the doughnuts will rise quickly from the bottom of the kettle immediately after they are put into the fat. The heat must be at once re- duced if the fat begins to smoke. The doughnuts may be coated with powdered sugar after frying by putting them one at a time in a small paper bag containing 3 or 4 tablespoons of sugar, and shaking the bag once or twice. The fat in which the doughnuts have fried should be strained into a bowl, and kept for the same use later. I H2] FROSTINGS FOR CAKES Boiled Frosting MATERIALS UTENSILS 1 cup sugar Saucepan 1 egg — white only Bowl y 2 teaspoon vanilla (or other flavoring Dover beater extract) Tablespoon }/$ cup boiling water DIRECTIONS 1. Put the sugar in a saucepan, and pour the boiling water over it. 2. Place the saucepan over a slow fire, and stir until the sugar is melted; then stop stirring and allow the mixture to boil slowly until it "threads" when dropped from the tip of a spoon. 3. Beat the egg-white, and then slowly pour the boiled sugar and water over it, stirring all the time. 4. Add the flavoring, and beat until stiff enough to spread on the cake. Chocolate Frosting MATERIALS UTENSILS 3 tablespoons butter Double-boiler 2 squares bitter chocolate Sifter % cup cream Tablespoon 1 % cups powdered sugar Yl teaspoon vanilla DIRECTIONS 1. Melt the butter and chocolate together in a double- boiler. 2. Sift the powdered sugar, and add the sugar and cream, alternately and a little at a time, to the melted butter and chocolate, stirring constantly. [113] FROSTINGS FOR CAKES— Continued 3. Take the double-boiler from the fire, and add the vanilla. 4. Beat until stiff enough to spread on the cake. Caramel Frosting MATERIALS UTENSILS 1 cup brown sugar Saucepan \i cup milk Tablespoon 1 tablespoon butter H teaspoon vanilla DIRECTIONS 1. Put the sugar, milk, and butter into a saucepan, set the pan over the fire, and bring slowly to a boil. 2. Boil without stirring until the mixture will form into a thread when dropped from the tip of a spoon. 3. Take from the fire, add the vanilla, and beat until thick enough to spread on the cake. [114] ICE CREAM an