The Laurel Health Cookery

Contents

47 of 447 sections are here in full; the rest are listed with their opening lines.

1. IntroductionSeveral years ago as I was leaving Washington after giving a course of demonstration lectures in hygienic cookery, I was impressed with the thought that a cook book (which my friends had been urging m...
2. General. Cooking Utensils, Their Uses And Care
3. Things To Do BeforehandWash potatoes and keep in stone crock in cool place. Have beans, peas and lentils looked over. Have English currants washed and dried, in jars. Have seeded raisins stemmed. Have peanuts an...
4. Economy - Getting Good IngredientsGather up the fragments that remain that nothing be lost. John 6:13. True economy consists in using all of a good material, rather than in buying an inferior quality. It is poor economy from a...
5. More Best PracticesAll foods that are suitable should be used uncooked. They are more nourishing and consequently more satisfying. Foods containing starch should not be eaten raw. Next to wholesomeness, make taste...
6. Common MeasurementsFlour is always sifted once before measuring and is laid into the measure lightly with a spoon to just level, without being shaken down; when measured otherwise, results will not be correct. The me...
7. Learn About FlavoringsIf we heed the injunction of the wise man to eat for strength and not for drunkenness, we will exclude the burning, irritating condiments from our dietary, since they by causing a feverish state of th...
8. Flavoring For SweetsSteep peach leaves in water for almond flavor. Finely-ground coriander seed is a delightful and not unwholesome flavoring. It is cheaper to buy the seed by the pound. A half pound will go a long wa...
9. How To Make Salad FlavoringsTo flavor lemon juice for cooked or uncooked dressings, take to each three tablespns. of lemon juice and one of water, a slice of onion, a bay leaf, and 1/4 teaspn. of celery seed or 1 tablespn. of ch...
10. How To Make GarnishingsThe saying that some people eat with their eyes is true to a great extent of all of us. I believe that the veriest savage would better enjoy his dinner, however rude, if somewhere there were tucked ...
11. How To Make Garnishings. ContinuedPotato Balls Potatoes may be cut into balls with a vegetable scoop, boiled until just tender, not broken, drained, sprinkled with chopped parsley and used for garnishing a true meat dish. Eg...
12. What To Use For ColoringsPokeberry-Carmine Cover berries with water, boil till the skins break, strain, add 1 cup of sugar to each pint of juice; boil, bottle, seal. For Red, cook strained tomato to a thick pulp; or slice ...
13. Arrangement And Garnishing Of SaladsThe arrangement and garnishing of salads depends largely upon individual taste and skill in the use of things at hand, and is a matter of importance. The garnish should be a suitable one and should...
14. Fruits-FreshMan has always thrived as he has eaten freely of fruits. -H. Irving Hancock. The best food on this planet is ripe fruit. The healthiest people on the globe are the fruit eaters of tropical count...
15. ApplesThe apple, of which there are said to be over 2000 varieties, has no equal as an all-round fruit; but it is at its best just pared and eaten raw. It requires thorough mastication both for digestion ...
16. BananasThe fact that the banana is a serious cause of indigestion when just turned yellow is quite generally understood, and fruit eaters now buy them and keep them until they become not just soft, but mello...
17. Currants
18. Dates
19. Grapes
20. Grape FruitGrape Fruit Cut in halves crosswise, remove seeds with sharp pointed knife, and separate the pulp from the bitter membrane between the sections. Serve one half to each person in peel or small glass...
21. OlivesWhen properly prepared, olives like nuts supply the place of butter and flesh meats. Oil as eaten in the olive is far preferable to animal oil or fat. It serves as a laxative. Its use will be found b...
22. Oranges
23. PeachesRipe mellow peaches are incomparable both for health and palatability. They are equally good both for grown people and children, though one writer says the ripe mellow peach is really the child's fru...
24. Pineapples
25. Shredded Pineapple
26. Raspberries
27. Strawberries
28. WatermelonThe flavor of watermelon is better if cooled in water instead of on ice. To serve cut the melon in halves across and cut off pieces from the ends so that they will stand. Serve the pulp by spoonfuls, ...
29. Wild BerriesGooseberries Nice large ripe gooseberries are most enjoyable right from the bushes. Blackberries Wild blackberries are sweeter and finer flavored than cultivated ones and eaten in small q...
30. Fruits-Cooked. ApplesBaked Quarters Of Apples Wash, quarter and core but do not pare apples; lay cut side down in pudding dish, pour very little if any water over, cover close, bake until tender. Remove cover and dry o...
31. Apple SauceSelect nice tart apples; wash, drain, cut out the blossom end of each so that the little black particles will not get on to the fruit. Pare as thin as possible. When all are pared, cut into quarters, ...
32. Lemon Apples, Orange Apples, And Others
33. Cooked Banana Recipes
34. Baked BananasThe simplest way to bake bananas is in the skins. It takes just 20 m. in a moderate oven. To eat, strip a piece of skin about an inch wide from the top side and partake of the baked fruit from the rem...
35. Cooked Cranberry RecipesCranberries Cranberries are said to promote digestion and purify the blood. There is no question but they are a desirable fruit and should be used freely in their season. Stewed Cranberrie...
36. Baked Quinces RecipesBaked Quinces-Delicious Wash, pare, halve, core. (Save skins and cores for jelly). Cover with a large quantity of thin sugar and water syrup. Bake covered, basting often and turning occasionally un...
37. Cooked Rhubarb RecipesRhubarb Rhubarb is not a fruit but the stalk of the plant and as its acid is oxalic, it is a somewhat questionable article of diet. At all events it should not be used freely. Stewed Rhubarb...
38. Stewed Dried FruitsThe flavors of dried fruits are more natural and delicate with prolonged soaking and short (if any) cooking. Choice dried apples and apricots are especially enjoyable soaked over night or longer witho...
39. How To Can FruitsThe best quality of aluminum is the ideal material for the preserving kettle; but granite, porcelain or earthenware may be used. Thorough sterilization of the jars or cans is one of the most import...
40. To Can Solid BerriesCherries, whortleberries, red and black currants and all berries that do not crush easily may be put into the kettle in layers with sugar (never more than 1/2 pt. of sugar to 2 qts. of fresh fruit and...
41. How To Can PeachesWash peaches, rubbing well, drain, pare as thin as possible and drop into cold water to keep them from turning dark. If the peaches are very ripe, put a few at a time into a wire basket and plunge int...
42. How To Can Pears1 rounded qt. (8 or 9) pears in halves 1/2 - 1/3 cup sugar 1 tablespn. lemon juice 1 - 1 1/2 cup water Finish the same as peaches. The lemon juice gives character to the pears. I once h...
43. How To Can Quinces and Sweet Apples6 qts. quinces in eighths 5 qts. water 6 qts. sweet apples in quarters 4-6 cups sugar Cook quinces in water until tender, remove with skimmer; cook apples in same water, remove apples, measure w...
44. How To Can StrawberriesAlso red raspberries and all delicate berries. For each 2 qts. of hulled berries (just enough to fill one quart jar), use 1 cup of granulated sugar. Put a layer of berries into an earthen or granit...
45. How To Can Pineapple1/4 - 1/3 cup sugar, 3/4 cup water 1/2 - 1 tablespn. lemon juice, 1 pt. pineapple Prepare pineapple as for fresh pineapple, put into stone jars or earthen vessels with layers of sugar; stand in ...
46. How To Can RhubarbRhubarb--cooked Put stewed rhubarb into jars as soon as it boils up well. Rhubarb Without Cooking for pies A reliable method which gives the natural flavor. Wash rhubarb and cut into i...
47. How To Can Watermelon Rind or Citron
48. How To Can TomatoesSelect only perfectly fresh, well ripened tomatoes, wash and drop into kettle of boiling water, remove with skimmer, drop into cold water, peel, leave whole or slice. Boil well and put into jars the s...
49. More Canning RecipesCranberries and Sweet Apples 1 qt. cranberries, 1 1/2 qt. sweet apples in quarters 2/3 qt. cold water, 3/4 - 1 cup sugar Cook sugar, water and cranberries together, until the cranberries begi...
50. How To Can Fruit JuicesBegin with the earliest fruits and can some of the juice of each kind through the summer until you come to grapes and apples in the autumn. When diluted with water, these juices are delightful beverag...
51. How To Can Grape JuiceConcords or some of the dark purple grapes are the richest and most satisfactory for juice. Pick the grapes from the stems, wash and drain, put into a preserving kettle without water, cover and put on...
52. Combinations of Fruits for CanningRed or black raspberries with currant juice. Red or black raspberries with cherries. Plums with sweet apples. Currants or currant juice with pineapple. Orange, strawberry and pineapple jui...
53. How To Can JelliesBecause of the large proportion of sugar required in jellies it is not best to use them freely. Fruit for jelly should always be a little underripe and should not be picked just after a rain. Combi...
54. How To Make Currant JellyWash and drain currants. They are usually left on the stems but strain more easily if stemmed. Crush the berries, a few at a time and throw into the preserving kettle. Do not add any water. Set on bac...
55. How To Make Apple Jelly Recipes
56. Elder-berry and Apple JellyCook elder-berries with 1/2 cup of water to each quart of berries. Strain and combine with apple juice in the proportion of 1/3 elderberry juice to 2/3 apple juice. Use 3/4 - 1 pt. of sugar to each pi...
57. How To Make Cranberry Jelly RecipesCranberry Jelly Use one cup of water to each 4 qts. of cranberries; cook until the berries are tender, strain and use equal quantities of sugar and juice. Boil the juice 10 - 12 m., add the sugar h...
58. More Jelly RecipesBlueberry Jelly If berries are very dry, add a little water, heat, strain; use 1/2 - 3/4 as much sugar as of juice. Blueberry Jelly No. 2 4 qts. berries, 1 cup water; cook and strain, add...
59. How To Make Jam RecipesRaspberry and Currant Jam Take 3/4 their weight of sugar to berries. Mash berries in kettle over fire, add 1 pt. currant juice to each 2 qts. of berries, cook until thickened, 40-45 m., stirring an...
60. How To Make Apple Butter RecipesMelrose Apple Butter 7 lbs. pared, quartered and cored apples, 3 lbs. molasses sugar if obtainable, if not, dark brown sugar. Put apples and sugar in layers in a kettle, cover tight, let stand 12 h...
61. How To Make Ripe Cucumber PicklesPare and seed cucumbers and cut into eighths if large. Soak over night in lemon juice and water; in the morning drain, add to hot syrup and boil until soft; skim out of syrup and put into jars standin...
62. How To To Dry BlueberriesFor buns, puddings and cakes. 1 qt. berries 1/3 - 1/2 cup sugar 1 teaspn. water Mix, heat in preserving kettle until juice begins to exude. Spread on buttered plates, dry carefully, stirring often....
63. How To Can VegetablesWhile vegetables require a little more care than fruit in canning, if they receive that care one will be rewarded with nice fresh canned vegetables, free from harmful preservatives, all through the wi...
64. How To Dry VegetablesCorn Boil corn 2-5 m., score down the center of each row of grains with a sharp knife. With a large sharp knife cut off the thinnest possible layer from each two rows, then with a dull case-knife ...
65. How To Make SoupsThe more liquid there is taken into the stomach with the meals, the more difficult it is for the food to digest, for the liquid must first be absorbed.' Consequently, the most perfect hygiene in t...
66. How To Make Nut Bouillon Soup1 1/2 tablespn. raw nut butter, 2 - 3 1/2 teaspns. browned flour 3-4 tablespns. chopped onion, 1 - 1 1/4 teaspn. salt 1/2 cup strained tomato, 1 qt. water Rub the nut butter smooth with part ...
67. How To Make Vegetable Consomme SoupVegetable Consomme With or without 2-3 tablespns. raw nut butter or soup stock. 1-2 large onions, sliced 1/4 cup dried celery tops pressed down, 2 large bay leaves, 2 large tomatoes or 1/2 -...
68. How To Make Soup StockWhite Stock 1/4 cup raw nut butter or meal, 1 large onion, sliced 1 1/2 level teaspn. celery salt or seed, 1/4 level teaspn. powdered sage 1/8 level teaspn. thyme, 1 medium bay leaf, 1 1/2 - ...
69. How To Make Vegetable Soup Stock1/4 cup each beans and split peas, 1 each medium onion and carrot, sliced 1 stalk celery or 1/4 cup celery tops or 1/4 teaspn. celery seed or salt 1-2 tablespns. chopped parsley, 1/8 level teaspn. ...
70. Soup Broth RecipesTomato Broth 1 qt. stewed tomato salt 1 onion, sliced 1 pt. water 1 bay leaf Simmer all together about 20 m., strain and add water for 1 1/2 qt. of broth. Use plenty of salt. This broth ma...
71. Some Soup RecipesNut French Soup 2 tablespns. raw nut butter, 1 large bay leaf 2 cups stewed tomato, 1/4 teaspn. powdered sage 6 cups water, 1/4 teaspn. thyme 1/2 tablespn. browned flour, 2 1/2 - 3 teaspns...
72. How To Make Onion Soup RecipesOnion Soup Simmer sliced onions in butter without browning; add water, boiling, cook until onions are tender, thicken slightly with flour, rub through colander, add salt and a little browned flour,...
73. How To Make Vegetable Soup RecipesVegetable Soup No. 1 1 cup each carrot, turnip and parsnip in small pieces 2 cups each onion and celery 1/2 cup rice 2 tablespns. raw nut butter 2 qts. boiling water salt Cook all excep...
74. How To Make Tampa Bay Soup1 tablespn. oil 1 - 1 1/4 qt. water 1 tablespn. flour 1/2 cup sliced okra 1/2 tablespn. browned flour 1/2 cup sliced onion 1 cup boiling water 1/2 cup trumese in dice 1 cup stewed tomato 1...
75. How To Make Mother's Soup1 qt. clean wheat bran pressed down in the measure 3 qts. boiling water 2 large onions, sliced or chopped 1/4 cup grated carrot 1 bay leaf 1-2 tablespns. browned flour 1/2 cup chopped t...
76. How To Make Bean SoupPut the beans into boiling water and cook rapidly until the skins begin to break, then simmer until tender and well dried out. The longer and more slowly the beans are cooked the richer the soup will ...
77. How To Make Swiss Lentil Soup1 pint lentils 2-4 tablespns. browned [flour] 1 large onion salt Cook lentils and sliced onion together until lentils are tender and well dried out, rub through colander, add the browned flour ...
78. How To Make Pea Soups RecipesChick Peas Soup Make the same as bean soup (except that peas require longer cooking), or cook in consomme. . Very rich in flavor. Canadian Peas Soup Cook whole ripe peas with onion and a ...
79. How To Make Cream And Milk Soups
80. Cream And Milk Soup RecipesCream of Asparagus Cook tougher parts and rub through colander. Throw cooked tips in last unless desired for some other dish. The very toughest parts only make a nice, delicate flavored soup. This ...
81. How To Make Cream of Rice Soup1/2 cup rice 1 3/4 pt. milk 1 1/2 teaspn. salt 1 1/2 cup cream 1 1/2 pint water Cook rice with salt and water in a double boiler or in a pan in the oven until the water is absorbed, add the m...
82. How To Make Cream of Corn Soup1 pt. canned or grated corn to 3 pts. rich milk, 1 level tablespn. only, of flour, a very little salt. Do not let soup stand long before serving. A little onion improves the flavor. If fresh corn is u...
83. How To Make Tomato Cream SoupsTomato Cream Soup 1 qt. rich milk 1 cup strained tomato 1-1 1/2 tablespn. flour 1 teaspn. salt Heat milk, thicken with flour, add tomato, then salt; serve hot. Cream of Tomato Soup ...
84. How To Make Potato Soup RecipesSister Cooley's Brown Potato Soup 1 pt. of potato, in small pieces, cooked, mashed and well beaten, 3 tablespns. butter and oil mixed, 4-6 tablespns. chopped onion, 2 or 3 teaspns. browned flour, 1...
85. How To Make Brazil Nut Soup1/2 lb. (1 large cup) ground Brazil nut meats 1 - 1 1/2 pt. water 1 cup chopped onion 1 1/2 cup finely-sliced celery (crushed stalks of celery may be used) 2 cups milk Salt Cook ground nuts i...
86. How To Make Mayflower Soup3 level tablespns (1/4 cup) raw nut butter or meal 1 cup each tomato, onion and corn 2 cloves garlic 1 tablespn. butter 1 - 1 1/2 tablespn. flour 1 qt. milk salt 1/2 teaspn. celery salt ...
87. How To Make Vegetable Soup With Milk1 1/2 tablespn. oil, or 2 tablespns. melted butter 4 tablespns. finely-sliced celery 2 1/2 tablespns. chopped cabbage 2 1/2 tablespns. chopped carrot 2 medium sized onions sliced thin scant 1/2, cup s...
88. How To Cook Oyster Plant SoupMilk Stew of Oyster Plant Cook 1 qt. of sliced oyster plant in a small quantity of water. Add salt when nearly tender; drain, add rich milk to liquor to make 1 qt. Pour over oyster plant, heat, add...
89. How To Make Oyster Bay Soup1 qt. sliced oyster plant (about 20 roots, 3 bunches or less) 1 - 1 1/2 pt. chopped cabbage 1 pt. milk 1/4 - 1/2 pt. cream 1 - 1 1/2 tablespn. flour 2 - 2 1/2 teaspns. salt 1/2 - 1 teaspn. olive...
90. How To Make BisquesBisque of Corn 1 pt. corn 1 - 1 1/2 tablespn. butter 2 1/2 pts. water 1/2 - 3/4 cup cream, whipped 1 tablespn. flour Heat butter, add flour, then hot water; stir into corn with salt; heat,...
91. How To Make Milk And Tomato BisqueMilk And Tomato Bisque 1 pt. chopped cabbage 1 qt. stewed tomatoes, strained 1 pt. milk 1 tablespn. flour 1 tablespn. butter 1/2 cup cream 2 teaspns. flour salt Cook cabbage 20-25 m., i...
92. How To Make Nut And Tomato BisqueNut and Tomato Bisque 1/3 cup roasted nut butter 3 cups water 1 cup rich strained tomato salt Stir butter smooth with tomato, add boiling water, heat and add plenty of salt. This soup require...
93. How To Make ChowdersMany of the chowders are almost a full meal in themselves. I can think of no luncheon more delightful than a nut chowder with finger croutons, beaten biscuit or whole wheat wafers, with fruit or oth...
94. How To Make Seashore Corn Chowder1 pt. to 1 qt. milk 1 pt. water 1 pt. corn grated or chopped 2-3 tablespns. oil or melted butter 5 small onions sliced 1 qt. potato in small pieces (not slices) soups 95 Heat oil (witho...
95. How To Make Nut Chowder2-3 tablespns. raw nut butter 1 medium onion, sliced fine 1/2 cup carrot in small pieces (fancy shapes if convenient) 1/2 cup finely-sliced celery 1 cup stewed tomato 1 cup nutmese, shredded or in ...
96. How To Make Oyster Plant Chowder1 1/2 tablespn. oil or butter 1 large onion, sliced 1 pt. potato, in small pieces 1 pt. oyster plant, partly cooked 1 1/2 pt. water (including that in which the oyster plant was cooked) 1 1/2 pt...
97. How To Make PureesThe term purée, as used in this connection, means a thick soup of ingredients rubbed through a fine colander. Thicker purees of cooked nuts, fruits, legumes or vegetables are served as true meat dis...
98. How To Make Split Peas Puree1 cup split peas 3-4 tablespns. raw nut butter 1/2 large bay leaf a few celery tops or 1/4 teaspn. celery seed in piece of muslin a pinch of sage 1 small onion, sliced salt water 1 tablespn. but...
99. Puree of Sago1/4 cup sago 1 pt. water 1/4 small bay leaf 1 large stalk of celery, crushed, or a few celery tops 1 medium onion, sliced a sprig of parsley 1 1/4 - 1 1/2 pt. milk salt yolk of 1 small egg ...
100. How To Make Our Famous SoupsThis is the list of soups, made from left-overs, for which people most often ask our recipes. They are from a small institution, with a family of from twenty-five to thirty members. The cream is...
101. How To Make Fruit SoupsServed with nuts, nut wafers or popped corn, are very refreshing often, for luncheon or supper. And when something must be served in the evening, those not too tart, may be served with cocoanut cri...
102. How To Make Strawberry and Pineapple Soup1/3 - 1/2 cup of sago or 1/4 - 1/3 cup of tapioca 2 1/2 cups strawberry juice 1 1/2 cup pineapple juice 1/4 cup lemon juice sugar, if necessary salt Put sago or tapioca into the inner cup of a d...
103. How To Make Cherry Soup1/4 cup tapioca, 3 cups water, 1 pt. juice from dark red canned or stewed cherries. Flavor with oil of lemon or orange rind if desired. May add some of the cherries just before serving. Sea Moss...
104. Soup Garnishes And AccompanimentsCroutons Of all the accompaniments to soups, croutons (crusts of bread) are perhaps the most desirable as well as most practical. To make them, cut slices of bread, not too fresh, into any desired ...
105. How To Make Cream Soup Balls1 large tablespn. oil 1/2 cup pastry flour 1 cup boiling water 3/8 teaspn. salt (parsley may be omitted) 4 tablespns. finely-sliced celery, or 1/4 teaspn. celery salt 2 teaspns. chopped parsley ...
106. How To Make Royal PasteBeat together 4 eggs, 1/2 cup thin cream, 1/2 teaspn. salt. Pour into oiled tin, place in pan of water; bake slowly until firm. Turn from molds at once. When paste is to be cut into fancy shapes wi...
107. How To Make NoodlesI have had equally good success with all three of the following combinations:4 eggs, salt, 1 3/4 - 2 cups bread flour. (Always use bread flour.) 3 eggs, 2 tablespns. water, salt, 1 teaspn. melted butt...
108. Entrees And Breakfast, Luncheon And Supper DishesEntrées are the dishes served between any of the regular courses, one writer says. Another, Entrées-a conventional term for side dishes.' Entrees proper may or may not have a large proportion of st...
109. CroquettesEgg for dipping croquettes should be slightly beaten with a pinch of salt and 1 teaspn. to 1 tablespn. of water to each egg. The whites of eggs alone (beaten just enough to mix with the water), als...
110. How To Make Croquette SauceTo be used with different additions. 1-2 tablespns. butter 1 cup hot milk 2 - 2 1/2 tablespns. flour 3/4 - 1 teaspn. salt 1 teaspn. grated onion may be used when suitable and also 1 egg, but ...
111. How To Make Croquettes RecipesCorn Croquettes 1 pt. grated corn, (or 1 can of corn well drained) 1 pt. stale bread crumbs 2 tablespns. flour. 1 egg salt Mix, shape, bake. These croquettes may be breaded only. They m...
112. How To Make Rice CroquettesRice Croquettes-cold boiled rice Add 2 or 3 tablespns. milk to 2 cups cold boiled rice. Heat in double boiler until softened; then add 1 tablespn. butter, 1 beaten egg and salt. Cream may be used i...
113. How To Make Oyster Plant Patties1 pt. cooked pulp of oyster plant 2 tablespns. cream, with oyster liquor to make a large half-cup (or 1 tablespn. butter with milk and the liquor) 2 eggs, or about 1/4 cup cracker crumbs salt...
114. How To Make Asparagus en CroustadeCut the top crust from gems baked in flat oblong, or round gem pans, and remove the soft inside part. Warm in oven. Have ready one cup hot cooked asparagus tips. Sauce 3 tablespns. butter 3 cups...
115. How To Make Cutlets RecipesVegetable Cutlets Grate or grind carrots; cook, salt, drain. Cut young tender string beans into small pieces and cook in salted water. Mix with nicely seasoned mashed potato, add grated onion, a tr...
116. How To Make Corn Cake RecipesCorn Cakes Mrs. George S. Hopper 1 can corn, chopped (or 1 pt. fresh grated) 1 egg 1 cup milk 7 - 7 1/2 level tablespns. cracker crumbs or enough to thicken Bake in thick cakes on gr...
117. How To Make Oyster Plant Griddle Cakes1 cup mixed rich milk and oyster plant broth 2 level tablespns. flour 1 1/2 cup oyster plant cooked in slices 1 egg-salt about 1/2 cup rolled cracker Bake on hot buttered griddle on stove or top...
118. How To Make Custards RecipesCelery Custards 2 eggs 1 tablespn. melted butter 1 cup milk 1/2 tablespn. chopped onion 3/4 cup fine cut celery 1/2 teaspn. salt Simmer onion and celery in butter without browning. Beat eg...
119. How To Make Celery and Mushrooms a la Crême Recipes1 1/4 qt. celery in inch 1 cup mushrooms in quarters slices or eighths Cook celery and mushrooms separate and drain. Sauce-1/4 cup oil and melted butter 1/4 - 1/2 cup chopped onion salt 3/4 c...
120. How To Make Vegetable Pudding RecipesGreen Corn Pudding Accompaniment to roasts, timbales or other meat dishes, or a luncheon or supper dish. 3 cups (12 ears) grated corn 1 tablespn. sugar if corn is not sweet 4 eggs 2 tables...
121. How To Make Scalloped Vegetables RecipesScalloped Asparagus Make a thin cream sauce of cream and the water in which the asparagus was cooked, cover the bottom of a serving dish with sauce, put in a layer of asparagus cooked in short piec...
122. How To Make Scalloped Egg Plant RecipesScalloped Egg Plant Cut egg plant into slices 1/2 - 3/4 in. thick. Peel and put into a large quantity of cold water over the fire and bring to the boiling point, boil 5 m. and drain. Repeat the pro...
123. How To Make Scalloped Potatoes RecipesScalloped Raw Potatoes Slice potatoes very thin, put in layers into scallop dish, sprinkling each layer lightly with flour or cracker crumbs and salt until dish is 2/3 full. Nearly cover with milk,...
124. How To Make Scalloped Oyster Plant RecipesScalloped Oyster Plant 1 qt. cooked sliced oyster plant (1 1/2 qt., 2 bunches, before cooking) 2/3 cup cracker crumbs 1 1/4 cup oyster liquor 1 1/4 cup milk 2 tablespns. melted butter 1...
125. How To Make Scalloped Tomatoes RecipesScalloped Tomatoes Place equal quantities of salted stewed tomatoes and delicately browned croutons in dice as for soup, in layers in baking dish with a little melted butter poured over each layer....
126. How To Make Creamed Potatoes and TomatoesCreamed Sweet Potatoes Cover sliced, cooked sweet potatoes in serving dish with cream or thin cream sauce. Sprinkle with crumbs and parsley if desired. Heat gently in oven until a delicate brown. ...
127. How To Make Spinach Souffle1/2 peck spinach (2 cups cooked). Cook; drain very dry and rub through a fine colander. Add 1 teaspn. oil or melted butter, beat in the yolks of 2 eggs and fold in the whites beaten moderately stiff. ...
128. How To Make Individual Daisy SoufflesMake pretty garnishes for timbales and molds. Small custard cups, or the imported tin molds, being suitable for them. Oil molds well with cold oil or softened (not melted) butter and leave in a cool p...
129. How To Make Timbale RecipesTimbale of Carrot 2 cups mashed carrot 1 pint rich milk 1 teaspn. salt whites 3 eggs 2 teaspns. chopped parsley Add stiffly-beaten whites of eggs to other ingredients which have been mixed...
130. How To Make Vegetable PiePrepare vegetables (half or whole quantity) as for Trumese en Casserole, of Trumese Dishes, use a little more liquid, thickened a trifle. Cover and bake until vegetables are nearly or quite tender, 1 ...
131. How To Make Oyster Plant Pie1 - 1 1/4 qt. sliced oyster plant (2 large bunches) 1 1/2 qt. boiling water 1 teaspn. salt Cook oyster plant until nearly tender, add the salt, boil up well and drain. Sauce 4 tablespns. o...
132. How To Make Mushroom and Celery Pie1 1/4 qt. celery in inch lengths chopped parsley 1 - 1 1/2 pt. mushrooms in quarters or eighths Cook and drain celery. Cook mushrooms 10-15 m. in salted water and drain. Arrange cooked celery an...
133. How To Make Carrot Or Potato PieCarrot Pie 1 qt. cooked sliced carrots chopped parsley Sauce- 5 tablespns. oil or melted butter 5 1/2 tablespns. flour 2 tablespns. chopped onion 1 qt. boiling water Simmer, not brown, oni...
134. How To Make Stuffed Winter Squash1/2 - 2/3 of a medium sized, nice shaped winter squash 3 cups dry bread crumbs sliced onion garlic if desired chopped parsley Sauce3 tablespns. oil or melted butter 3 - 3 1/2 tablespns. flour 3 ...
135. How To Make Baked Squash with Celery StuffingMake a thick sauce of rich milk and browned flour No. 1. Add to it chopped onion, minced garlic if liked, a few coarse bread crumbs and a large quantity of fine sliced celery. Fill the squash which ha...
136. How To Make Claudia's Stuffed Egg Plant1/2 large egg plant 1/3 cup boiled rice 4 tablespns. tomato 4 tablespns. grated onion (or 3 of chopped) 2/3 - 1 tablespn. browned flour 1/2 cup fine cut celery 3-5 truffles cut fine 2 tablespns. oi...
137. How To Make Stuffed PotatoesStuffed Potatoes Cut slices off the sides of nicely baked potatoes (if large they may be cut into halves, or they may be cut in two in the middle crosswise, or a piece may be cut off from one end),...
138. How To Make Stuffed TomatoesSelect large firm tomatoes, cut out the stem end, remove the inside with a teaspoon and turn upside down on a drainer for the liquid to drain out. Stuffed tomatoes may be served as a garnish for me...
139. Fillings for Stuffed TomatoesButtered crumbs, the tomato pulp and salt: to this may be added grated onion or onion and sage. Cracker crumbs instead of bread are sometimes used. Crumbs, chopped nuts or trumese or nutmese, garli...
140. More How To Cook Tomato RecipesFruit and Nut Tomatoes Mix equal parts chopped nuts, currants and fine cut citron with two parts raisins cut fine and a little sugar. Fill hollowed and drained tomatoes. Bake, serve plain or with c...
141. How To Make Stuffed Green TomatoesMixture of onion, garlic, salt, sage, a trifle of thyme and the chopped pulp of tomato in bottom of hollowed out tomatoes; then each tomato partly filled with dice of nutmese, covered with some of the...
142. How To Make Pilau Stewed Rice1 cup rice, 2-4 cups tomato 3-5 tablespns. oil or melted butter, 3-5 cups water 1 onion, 1 1/2 - 2 1/2 teaspns. salt Simmer sliced onion in oil (without browning), add salt, boiling water and...
143. How To Make Succotash-Corn and Beans
144. How To Make Vegetable HashesMy first experience with a vegetable hash was at a hotel in one of the new towns in North Dakota where the landlady herself did the cooking. The hash was made from the different vegetables left from a...
145. How To Make Toast RecipesWe learn from Dr. Vaughn of the Michigan University, and other eminent authorities, that yeast bread browned on the two cut surfaces only, is as unwholesome as when fresh baked, the slice being soggy ...
146. How To Make Spanish CakesBatter-2 eggs, 2 tablespns. flour, 1 teaspn. of oil, milk for smooth thin batter. Nut milk may be used and oil omitted. Cut thin slices of bread into any desired shape (round with biscuit cutter), ...
147. How To Make Mamies Surprise BiscuitInclose small cakes of nicely seasoned mashed potato in pastry crust; bake, serve with milk gravy, drawn butter or cream sauce, or with celery only. This is the original recipe which leads to the foll...
148. How To Make Yorkshire Pudding1/2 cup flour, 1 1/3 cup milk, salt, 2 eggs 1 teaspn. oil Beat eggs, add milk and pour gradually into flour mixed with salt; add oil, beat well, turn into well oiled, or oiled and crumbed gem pa...
149. How To Make Rice BorderPack hot boiled rice into well oiled border mold and let stand in a warm place (over kettle of hot water) for 10 m. Turn on to serving dish carefully. Or, parboil 1 cup of rice in salted water 5 m....
150. How To Make Oyster Plant and Potato Omelet-Without EggsWith nicely seasoned, not too moist, mashed potato, mix slices of cooked oyster plant which have been simmered in cream or butter. Spread in well oiled frying or omelet pan. When delicately browned on...
151. Nuts The True Meats
152. How To Use Nuts
153. English Walnuts
154. Peanuts
155. A Few Nut CombinationsFor Using Nuts in the Simplest Ways Brazil nuts, filberts or blanched almonds with:Fresh apples, pears or peaches; Dried, steamed or stewed figs, raisins, dates, prunes, apple sauce, baked apple...
156. How To Make Nut Butter
157. How To Make Nut Meal
158. How To Make Nut Butter For BreadNut butters (except raw peanut) may be used on bread as they are ground; but are usually stirred up with water to an agreeable butter-like consistency, and salt added. Strained tomato may be used i...
159. Cocoanut Recipes
160. How To Make Cocoanut MilkIf you have not a cocoanut scraper, grate fresh cocoanut, one with milk in it, or grind it four or five times through the finest cutter of a mill. Pour over it an equal bulk or twice its bulk, of boil...
161. How To Make Milk and Rich Cream Of Raw PeanutsMay be prepared the same as cocoanut milk, except that cold or lukewarm water is used instead of hot. To raw nut meal (not butter) add one half more of water than you have of meal. Mix and beat wel...
162. How To Make Nut RelishDifferent nut butters and meals may be combined in varying proportions. For instance, 2 parts Brazil nuts, 1 part each pine nuts and almonds; or I part each Brazil nuts, almonds, pecans, and pine nuts...
163. Cooked Nut DishesNut and Sweet Potato Cutlets 1 cup chopped nut meats 1 tablespn. butter 2 cups chopped boiled sweet 1 egg potato salt Mix while warm. Pack in brick-shaped tin until cold. Unmold, slice, egg, ...
164. Cooked Nut Dishes. ContinuedBaked Peanuts-Lemon Apples Pile peanuts in center of platter or chop tray. Surround with lemon apples, garnish with grape leaves and tendrils or with foliage plant leaves. Peanuts with Noodl...
165. How To Make Nut Croquettes RecipesNut Croquettes 1 cup chopped nuts (not too fine), hickory, pecan, pine or butternuts, or a mixture of two with some almonds if desired; 2 cups boiled rice or hominy, 1 1/2 tablespn. oil or melted b...
166. How To Make Loaf of Nuts2 tablespns. raw nut butter 1/3 cup whole peanuts cooked almost tender 1/2 cup each chopped or ground pecans, almonds and filberts (or butternuts hazelnuts, and hickory nuts) 2 cups stale bread crumbs...
167. How To Make Peanut German Chowder1 pt. cooked peanuts 1 level tablespn. browned flour 1 large onion 2 level tablespns. white flour 2 tablespns. chopped parsley 1 pint milk 1/2 medium sized bay leaf 1 pt. thin nut milk or bro...
168. How To Make Peanut PieUniversal crust of 3/4 - 1 cup of liquid, 1 qt. of peanuts boiled with salt and a little lemon juice, drained (liquid saved for soups and gravies). Chopped onion and parsley. Sauce 5 tablespns. ...
169. How To Make TrumeseMany years ago when experimenting with gluten washed from wheat, the thought came to me that it would be a good thing if it could be combined with nuts, as the nuts would supply the oil lacking in the...
170. How To Make Trumese. ContinuedHow To Prepare The Gluten When sifted flour is weighed or measured, spread about 1/3 of it on the molding board and put the remainder in a pan. To this add cold water, stirring, until you think the...
171. How To Make Trumese DishesTrumese may be cut down the center, if loaf is round, laid on its flat surface, sliced and served with celery, olives, apples, salt and oil, oil and lemon juice; Chili, chutney, apple or gooseberry sa...
172. How To Make Broiled TrumeseLay slices of trumese on a well oiled hot, not burned, griddle and brown delicately on both sides. Or, brush lightly with oil, lay in a shallow pan and put into a hot oven. Or, broil in a wire broiler...
173. How To Make Trumese a la ModeCook together chopped onion and carrot and fine sliced celery, drain and spread over slices of broiled trumese which have been laid on an agate baking pan. Add a little fresh or stewed tomato, a trifl...
174. How To Make Trumese CutletsDip slices of trumese in egg beaten with salt and water, 1 teaspn. of water to each egg. Roll in fine zwieback, cracker or bread crumbs. Brown in hot oven. Serve at once, plain or with any desired sau...
175. How To Make Ragout of TrumeseThicken bouillon or consomme to the consistency of thin cream. Add trumese cut into dice and simmer for 20 m. or longer. Serve plain in tureen, or on toast, or in rice or mashed potato border. When...
176. How To Make Trumese for Luncheon or Second Course1 pt. trumese in dice 2 level tablespns. butter 2 level tablespns. flour 1/2 cup milk salt 1/2 cup cream 2 hard boiled eggs 1 tablespn. orange juice flavored with rind of orange 1/2 - 1 teasp...
177. How To Make Trumese with Truffles and Mushrooms2 tablespns. butter 3 tablespns. flour 1 pt. hot milk 1 teaspn. grated onion 2 truffles salt 2 mushrooms yolks of 2 eggs rings of green onion tops or shreds of lettuce 1/8 - 1/4 teaspn....
178. How To Make Trumese a la Crême RecipesHow To Make Trumese and Mushrooms a la Crême 1 lb. trumese 1 can (1 cup) mushrooms zwieback, cracker crumbs or granella 3-4 tablespns. oil 2 tablespns. chopped onion 4-5 tablespns. flour 1/2 ...
179. How To Make Trumese en Casserole1 qt. onions, sliced or quartered 1 pt. turnip diced 1 pt. carrots, quartered and sliced 3/4 - 1 pt. celery, sliced 3 tablespns. raw nut butter or meal 1/4 cup tomatoes 1 3/4 cup wat...
180. How To Make Trumese PieTrumese Pie Sprinkle fine chopped onion and parsley in baking dish and lay in slices of trumese (part nutmese if desired). Repeat the same until about 1 lb. of trumese has been used. Spri...
181. How To Make Trumese Pot PieWell oil the inside of a kettle. Place in it the filling and crust for trumese pie, making the sauce with 1 or 2 tablespns. less of flour. When crust is light, set the kettle covered tight, over a mod...
182. How To Make Trumese Boiled DinnerRaw nut butter, a little browned flour and tomato, salt, carrots in 1-2 in. lengths, according to thickness, turnips in sections or thick slices, cabbage in quarters or eighths according to size, I be...
183. How To Make Trumese TimbalesTimbales of Rice-Trumese Stuffing Line a well oiled mold 1/2 - 1 inch deep (according to size of mold) with hot cooked rice. Fill nearly to top with mixture of Elsa's roll, spread rice over top. Co...
184. How To Make Trumese Souffle1 pt. chopped or ground trumese 1 tablespn. butter 1 cup milk 4 eggs 2 tablespns. flour 1 teaspn. salt Stir flour smooth with part of the milk, heat the remainder to boiling, add flour and co...
185. How To Make Trumese Croquettes1/2 lb. trumese 1 tablespn. grated onion 1/2 teaspn. celery salt, or 1/2 teaspn. powdered sage 1 1/2 tablespn. fine cut celery 2 teaspns. chopped parsley Chop trumese fine, mix with other ing...
186. How To Make Trumese Hash RecipesTrumese and Potato Hash Put trumese and double the quantity of cold potatoes (those cooked in their jackets until nearly tender being ideal) through food cutter, using next to the coarsest cutter. ...
187. How To Make Nutmese1/2 lb. Virginia peanuts, raw 2 teaspns. salt 1 lb. Virginia peanuts, cooked 2/3 cup water Grind both cooked and raw nuts into butter, add salt and water, mix well, put into oiled tins. Steam 5 ...
188. How To Make Nutmese DishesNutmese of nuts only, is suitable to serve with breads of all kinds instead of butter. It takes the place of cheese nicely with apple pie and may be served sliced, with Chili, apple, grape and differe...
189. How To Make Nutmese a la Crême3/4 lb. nutmese 3 hard boiled eggs Break nutmese into irregular pieces with a fork and mix it with the eggs, chopped coarse and 3/4 teaspn. salt. Sauce1/4 cup oil or melted butter water to leave...
190. Trumese And Nutmese DishesNut Fricassee Put equal quantities of trumese and nutmese in small pieces into baking dish. Pour nut and tomato bisque, p. 93, over and bake in moderate oven until nicely browned. Nut Fricas...
191. How To Make Nut Pastry PieNut Pastry Pie Line as deep a pie pan as you have with a rich pastry crust; cover the bottom with a thin layer of cold drawn butter, sprinkle with chopped onion and parsley and lay on ver...
192. How To Make Cream Timbales of Trumese and Nutmese1/2 cup each minced nutmese and trumese 1 cup soft white bread crumbs 1/2 cup milk 5 tablespns. heavy cream whites of five eggs Put the bread crumbs and milk in a sauce pan or double boiler o...
193. How To Make Vegetarian RoastsRoasts are among the most popular of vegetarian dishes. In the home, in sanitariums and in our vegetarian restaurants they are always in demand. Except soups there are no dishes that we are so often a...
194. How To Make Brazil Nut and Lentil Roast3 cups coarse, dry bread crumbs 3 cups mashed lentils (1 1/2 cup before cooking) 1 1/2 cup chopped Brazil nut meats 2 teaspns. salt 2 cups hot water Mix all ingredients, using more or less w...
195. What Are LegumesThe mature, dry seeds only are considered under this head. Legumes- peas, beans and lentils form an important part of the vegetarian dietary, containing as they do a so much larger proportion of th...
196. How To Cook Mashed LentilsRice is good, but lentils are my life.-Hindu proverb. Do not waste time by looking lentils over by handfuls, but put them into a large, flat colander, give them a shake or two to remove the fine ...
197. How To Make Variegated MeatVariegated Meat Put different colored mashed legumes, for instance, red and white beans, or red and white beans and green peas, lentils and white beans (sometimes red beans also), green p...
198. How To Make Lentil Pie Crust RecipesPeas Pie-Corn Crust Crust-2 cans (1 qt., 16 ears) of corn not very moist salt 2 or 3 eggs 1 cup milk Beat eggs, add corn, milk and salt. Put mashed green peas in oiled baking dish, cover w...
199. How To Make Lentil Croquettes RecipesBean Croquettes Shape dry mashed beans into thick croquettes (oiling the hands or dipping them in hot water occasionally), coat delicately with oil or melted butter, heat in oven till beginning to ...
200. How To Make Lentil Timbales RecipesPeas Timbales 1 cup mashed peas 2 eggs a few drops of onion juice 1/2 tablespn. melted butter or 1 of cream 2/3 teaspn. salt Mix all with beaten eggs, bake in a single or in individual mol...
201. How To Make Lentil Roasts1 pt. lentils 1/2 cup raw nut butter a few bread crumbs, or 1/4 cup browned flour No. 1 1 small onion chopped salt sage 1 egg 5/8 - 3/4 cup water Cook and mash lentils, add nut butter a...
202. How To Make Rich Baked BeansWash beans and get them into boiling salted water, in the bean pot, as quickly as possible. For each pint of beans use 1 1/4 to 1 3/4 teaspn. of salt. Add plenty of water at first, perhaps three times...
203. How To Make Baked Split Yellow PeasBaked Split Yellow Peas 1 qt. (1 1/2 lb.) split peas 1/2 cup strained stewed tomato 1-2 tablespns. browned flour 3_3 1/2 teaspns. salt Wash peas, put into bean pot, add browned flour, tomato ...
204. How To Make Baked Split Green PeasWash peas and put into a baking dish with 1 teaspn. of salt to each pint of peas and 2 to 2 1/2 times the quantity of water. Cook on top of the stove until tender (about 1 hour), then put, covered, in...
205. How To Make Stewed Lentils RecipesStewed Beans Put red kidney and other beans with tough skins into boiling unsalted water and cook until nearly but not quite tender before adding the salt. Common white, Lima and all beans with ten...
206. How To Make Cabbage Leaf Rolls of Lentils1 cup lentils sage 1 cup rice salt 2 tablespns. raw nut butter 1 loose head of cabbage onion a little tomato if desired Boil cabbage leaves in salted water 5-8 m., or sprinkle with salt, pour...
207. How To Make Savory HashEqual quantities mashed lentils and boiled rice or chopped potato, seasoned with sage or onion. Add water or cream and salt. A few soaked and chopped dried olives may be added to the hash. The pea...
208. EggsMilk and eggs should not be classed with flesh meat. In some cases the use of eggs is beneficial. While their use will become more and more unsafe as disease in animals increases, they should no...
209. How To Make Eggs In the ShellThe objection to the soft boiled' egg is that the white is hard while the yolk is soft. To obviate this difficulty, put from 1 to 4 eggs into boiling water, 1 pint for each egg (cover if the dish is ...
210. How To Make Poached EggsPoached Eggs And Poachers Egg Poacher In an oiled, shallow pan have unsalted boiling water deep enough to be at least 1/2 in. above the eggs. Slide the broken eggs (only fres...
211. How To Make Hard Boiled Eggs RecipesHard Boiled Eggs Put eggs into warm water, bring to just below the boiling point, 200 degs. and keep at that temperature for about 30 m. Drop for a moment into cold water before removing the shells...
212. How To Make Eggs and Macaroni
213. How To Make Stuffed EggsCut hard boiled eggs in halves, lengthwise, remove yolks and add to them bread or roll crumbs soaked in cream, a little chopped parsley and salt. Rub all together until smooth, add raw egg (or yolk on...
214. How To Make Scrambled EggsPut oil in pan and heat very hot but not smoking. Turn in eggs which have been broken and salted but not beaten. As they set, draw carefully from the bottom of the pan with a spoon without turning ove...
215. Scrambled Egg RecipesTomato Scrambled Eggs Take 3/4 - 1 teaspn. thick tomato pulp to each egg, with salt. May flavor with onion. Sour Milk Scrambled Eggs 1 tablespn. thick sour milk to each egg, salt; cook ti...
216. Egg Croquette RecipesEgg Croquettes Sauce-1 tablespn. butter 1 teaspn. onion juice 2 - 2 2/3 tablespns. flour 1 teaspn. salt 1 cup milk or thin cream 6 hard boiled eggs, chopped The whites of eggs may be rubbe...
217. How To Make OmeletsThe making of an omelet is very simple, requiring just a little practice, and it is by far the most attractive way of serving eggs. It is better to make several small omelets of 3 or 4 eggs each th...
218. Omelet RecipesPlain French Omelet 3 eggs 1-3 tablespns. water 1/2 teaspn. salt Beat. Have butter or oil in pan to well cover the bottom. Heat hot, but not to smoking or brownness. Turn the eggs in and with a ...
219. How To Make Puff Omelet2 eggs 2 tablespns. water salt Mix yolks, salt and water; beat the whites to a stiff froth with a little salt, and chop into them the yolk mixture. Turn into a hot well oiled pan and set on an asbe...
220. How To Make Savory Puff Omelet2 eggs 2 tablespns. cream of nut butter 2-4 tablespns. chopped, thoroughly soaked, dried olives chopped parsley Add olives and parsley to yolk mixture and fold in beaten whites. Orange Ome...
221. How To Make Bread And Baked Omelets Recipes
222. How To Make Omelet Souffles RecipesOmelet Souffle 6 eggs 3 tablespns. powdered sugar 1 tablespn. lemon juice Beat the yolks of the eggs with the sugar, add the lemon juice, chop in stiffly-beaten whites, heap in buttered baking d...
223. How To Make Egg Timbales RecipesEgg Timbales 4 eggs a few drops of onion juice 1/2 teaspn. salt 1 cup water, milk or thin cream Beat eggs, salt and onion juice until blended only; add liquid gradually. Divide equally among ...
224. How To Make Scalloped Egg RecipesScalloped Eggs and Potatoes 4 cold boiled potatoes crumbs 4 hard boiled eggs chopped parsley 1 pt. white sauce salt Put alternate layers of sliced potatoes and eggs in serving dish, sprink...
225. How To Make Eggs in PerfectionFor luncheon or for an invalid Poach yolk of egg and rub through coarse strainer; beat white stiff with a trifle of salt and place in mound on a gilt edged plate or small platter; dot with riced yolk,...
226. How To Make Uncooked Egg DishesEgg creams, in their great variety, are the most delightful ways of serving uncooked eggs, both for desserts and for invalids. For preparing them, the ingredients and all utensils and dishes should...
227. How To Make Egg Cream RecipesBanana Egg Cream Combine 1 or 2 tablespns. of fresh banana pulp and 1 tablespn. of cream with a beaten egg, leaving a part of the white on top if desired. Vanilla Egg Cream Heat the wh...
228. How To Make Lemon Egg CreamSprinkle a trifle of salt on to the white of an egg in a bowl and beat with a revolving egg beater to a very stiff.froth; then add I tablespn. of sugar and beat until smooth and cream}'. Remove the eg...
229. How To Make Raspberry Egg CreamHeat the white of 1 egg to a stiff froth with I teaspn. of sugar, chop in the yolk with 1 tablespn. of cream, drop a spoonful or two into a glass, then pour over a little rich red raspberry juice or d...
230. MushroomsThe delightful flavors of mushrooms make them a valuable adjunct to the vegetarian dietary, whether or not they are classed with meat foods. No one need to be in ignorance as to the edible ones wit...
231. How To Cook Mushrooms RecipesBroiled Mushrooms Remove stems, place in fine wire broiler, turn the gills first to the fire for 5 m., then the other side. Put a small piece of butter in the center of each mushroom, sprinkle with...
232. How To Make Fresh Mushrooms-Under Glass Globe with CreamCover the bottom of a porcelain dish with toast. On the toast pile mushrooms, gills down, several rows high, sprinkling with salt. Pour 1/3 - 1/2 cup of cream on to the mushrooms, cover with the globe...
233. How To Make Mushroom Timbales1 cup stewed mushrooms in pieces 2 level tablespns. flour 1 tablespn. butter salt 1 tablespn. chopped onion 1/2, cup consomme or milk 1 tablespn. chopped parsley 2 yolks of eggs 1 tablespn. m...
234. How To Make Mushroom and Oyster Plant PieSauce-2 1/2 tablespns. melted butter 1 1/2 cup water (part mushroom 2 1/2 - 3 tablespns. flour 1/2 cupcream [liquor if any salt Mix the flour and butter, pour boiling water over, stirring, add crea...
235. How To Make Stuffings And DressingsThe quantity of liquid, if any, must be determined by the purpose the dressing is to be used for and the dryness of the ingredients. As a rule, dressings are better without eggs. Dressings may some...
236. Meat And Vegetable Gravies And Sauces
237. Gravies And Sauces - Cream Sauces
238. Gravies And Sauces - Cream Sauce VariationsMint Cream Add chopped mint to cream sauce. Use for green peas, mashed dry green peas, poached or hard boiled eggs and other dishes. Cream of Celery Use water in which celery was cooked, ...
239. Variations Of Drawn ButterDrawn Butter 1 1/2 - 2 tablespns. butter 1 cup boiling water 1 tablespn. flour salt Rub butter and flour together, pour boiling water over, heat to boiling, remove from fire and add salt; or,...
240. Gravies And Sauces - Gravy VariationsGravy for Rhode Island Johnny Cakes corn meal porridge, macaroni and rice. 1 tablespn. oil 1 level teaspn. white flour 1 teaspn. butter 1/2 cup water 1 level teaspn. browned flour salt a l...
241. How To Make Vegetable Gravy3 tablespns. chopped onion 5 tablespns. white flour 3 tablespns. finely-slice celery 1-2 teaspns. browned flour 2 tablespns. grated carrot 1/2 cup strained tomato 1 clove garlic, crushed 3 1/...
242. Gravies And Sauces - Olive SaucesOlive Sauce 2 tablespns. olive oil 1 tablespn. chopped onion 1 - 1 1/2 tablespn. flour 1 teaspn. browned flour 1 pt. water, milk, or raw nut butter milk (1 tablespn. raw nut butter cooked in wat...
243. Gravies And Sauces - Mushroom SaucesCream of Fresh Mushroom Sauce Cook chopped stems and imperfect mushrooms in salted water for 10 m. Add water. Thicken a little more than for an ordinary sauce. Add a little heavy cream, heat. Mu...
244. How To Make Boundary Castle SauceFor timbales, mashed lentils, macaroni, rice, potatoes or toast, broiled trumese, croquettes, patties and corn meal porridge. 2 tablespns. oil 2 tablespns. tomato 3 tablespns. chopped onion 3/4 ...
245. How To Make Italian Dried Mushroom Sauce2 tablespns. butter and oil 2 tablespns. chopped onion 1 clove of garlic, crushed 1 1/2 - 2 tablespns. flour mushroom liquor with hot rich milk to make 1 pt. 1/4 cup dried mushrooms salt Heat oil, ...
246. Gravies And Sauces - Currant SaucesCurrant Sauce 1 qt. currants 1/2 teaspn. salt 1 large onion, sliced 2-3 tablespns. sugar 1 teaspn. celery salt 1/2 cup water Cook onion in water, with salt and sugar. When tender, add curr...
247. Gravies And Sauces - Chutney VariationsJellied Chutney Sauce 1 pt. currant juice 1 pt. red raspberry juice 1 cup orange juice 3 1/2 cups granulated sugar 1-1 1/2 cup ground seeded raisins particles of thin yellow shavings of...
248. Gravies And Sauces - Mint SaucesMint Sauce 1 tablespn. chopped spearmint 2 tablespns. lemon juice 1 tablespn. brown sugar 2 tablespns. boiling water Pour boiling water over mint, add lemon juice and sugar and stir until sug...
249. Gravies And Sauces - Miscellaneous SaucesSauce for Meat and Vegetable Pies Rub together 5 tablespns. oil or melted butter and 5 to 6 tablespns. of flour; add 1 qt. boiling water, boil well, add salt. Or, make as sauce with roux. Allow ...
250. How To Prepare VegetablesWhile vegetables are not, as some suppose, the chief article of a vegetarian diet, they form an important part of it, supplying the bulk so necessary to good digestion, as well as the mineral elements...
251. How To Cook Artichokes RecipesArtichokes-Globe Soak artichokes for several hours or over night, drain, cut stalks close, trim away the bottom leaves, clip the sharp points from the leaves or cut off the tops straight across. Bo...
252. How To Prepare AsparagusSelect green asparagus for the table, the short bleached stalks are tough and often bitter. Take care also that asparagus is fresh. The tops of stale asparagus have the odor of spoiled flesh meat and ...
253. How To Cook Asparagus RecipesAsparagus-Cream or Butter Cook in short pieces as directed; drain or leave the water on (there should be but little); add without stirring a little heavy cream; bring just to the boiling point, rem...
254. How To Cook String Bean Recipes
255. How To Cook Grean Bean RecipesShelled Green Beans Wash beans before shelling and not after, cook in boiling salted water until tender, the time varying according to the variety. Allow plenty of time as beans are richer in flavo...
256. How To Cook Beets RecipesHow To Cook Beets Beets should be fresh, plump and firm. If slightly withered, they may be freshened by standing in cold water over night. But if much withered do not waste time and fuel in trying ...
257. How To Cook Cabbage RecipesCabbage-Plain Boiled Trim cabbage and if not very crisp let stand in cold or ice water I hr. or over night. Drain, cut into sixths, eighths or any number of pieces 1 - 1 1/2 in. across the broadest...
258. How To Cook Carrots RecipesCarrots Carrots being among the most healthful vegetables should be used freely, and with a little care they may be made exceedingly palatable. Unless very fresh, let carrots stand in cold water...
259. How To Prepare CauliflowerWhile cauliflower is a delightfully delicate vegetable when properly cooked, it is easily rendered strong and disagreeable. It should be cooked until tender only, 15-25 m. in constantly boiling liquid...
260. How To Cook Celery RecipesCelery-Raw Trim off the coarse outside stalks, leaving about an inch of the root stalk; then cut the whole stalk into quarters or sixths from the bottom up, and throw into ice water until well cris...
261. How To Cook Corn RecipesCorn-Green The earliest varieties of green corn are never very sweet. By far the richest and sweetest are the yellow kinds, though the dark purple or black almost equals them. There are also some m...
262. How To Make Corn On The CobHusk nice fresh corn and put it over the fire in cold water. When just at the boiling point, but not boiling, remove from the lire. Let it stand in the hot water where it will not boil until ready to ...
263. How To Make Stewed CornIf corn is quite old, grate the outside of each ear on a coarse grater and scrape out the remaining pulp with the back of a knife. Cook carefully in oiled saucepan on ring or asbestos pad, in a small ...
264. How To Prepare CucumbersThe fruit of the cucumber vine serves to introduce a large quantity of water into the system and is a refreshing addition to richer foods, especially in hot weather, when its crisp, cool succulence i...
265. How To Prepare Egg PlantEgg plant belongs to the family of the deadly night-shade, the same as the potato, tomato, peppers and tobacco, and contains an irritating principle which should be removed by thorough parboiling when...
266. How To Prepare GreensOne of the many advantages that the country dweller has over those who live in the city is the great variety of greens, as we call the edible weeds, nearly all of which are superior in flavor to the...
267. How To Prepare OnionsOnions-Boiled Select onions of about equal size. Peel them, then at the root end cut into the onion about 1/3 of the way at right angles. This causes the onion to cook tender at the heart. Let stan...
268. How To Prepare Oyster PlantOyster plant-vegetable oyster-salsify, is one of the most delightful vegetables. It should not be used until after heavy frosts and is at its best in the spring after being in the ground all winter. W...
269. How To Prepare ParsnipsThe parsnip is another vegetable not good until after heavy frosts, and is much sweeter and richer in flavor when left in the ground until spring. Boiled Parsnips Scrape or pare parsnips, cu...
270. How To Prepare PeasGreen peas should be neither too old nor too young. When they are small and soft they have no character, but if too old they are hard and flavorless. To be at their best they should be cooked the day ...
271. How To Prepare PotatoesThere is great diversity of opinion in regard to the value of the potato as a food. Some, because of its belonging to the family of the deadly night shade, the same family as tobacco, think it should ...
272. How To Prepare Sweet PotatoesBaked Sweet Potatoes Wash large sweet potatoes without breaking the skins, bake in a moderate oven until they will yield to pressure between the thumb and finger. Or, boil until nearly tender an...
273. How To Cook Baked PotatoesNo other way of preparing the potato renders it so mealy and digestible as proper baking. Wash and scrub the potatoes thoroughly without breaking the skins, lay them on the grate of a moderately hot o...
274. How To Make Mashed PotatoesVery large, or irregularly shaped potatoes may be used for mashing. Have kettle, fine colander and masher hot, with hot milk or cream in the bottom of the kettle. Rub nicely boiled potatoes, a few at ...
275. How To Prepare PumkinMashed Pumpkin Select a nice, rich, fine grained pumpkin, saw into halves, remove the seeds and fibre with a spoon and cut into small pieces without paring. Steam, or stew in a small quantity of wa...
276. How To Prepare SpinachWash spinach the same as other greens, p. 253. Cook in boiling salted water until tender, 10-30 m. Lift from the water with skimmer into a colander. (Save water for soups and sauces. ) Press dry with ...
277. How To Prepare SquashSummer Squash Cut squash into inch thick pieces, steam, or stew in a small quantity of water; drain in cheese cloth. Mash, season, heat and serve. If you ever use butter for seasoning in cooking...
278. How To Prepare TomatoesAs the tomato, though a fruit, is prepared and served in so many ways as a vegetable, we will follow custom and consider it under that head; but it must be borne in mind that it should not be served o...
279. How To Prepare TurnipsThe later varieties of turnip are by far the best though some of the earlier varieties are sweet and tender. As they need to be grown quickly turnips are never good in a dry season but will be pithy a...
280. More Vegetable RecipesBroccoli This is a vegetable grown in cool climates, similar to cauliflower, more hardy but not so fine in quality. Follow directions for cooking and serving cauliflower, except that broccoli requi...
281. Chart Of Starchless VegetablesStarchless Vegetables Radishes Artichokes, Globe Ruta-bagas Artichokes, Jerusalem Spinach and all greens Asparagus ...
282. How To Prepare ChestnutsSince chestnuts are so largely composed of starch though they also contain a large proportion of albuminoids, from 8.5 to 14.6 according to different authorities, we allow them to follow vegetables wh...
283. How To Prepare SaladsSince experience has taught us that the delicate machinery of the body requires oil to keep it running smoothly, salads as one of the most agreeable means of supplying this need, have been growing in ...
284. Salad Secrets of SuccessUse nuts as a garnish, or as an accompaniment to salads instead of mixed with them, as they become tough quickly after touching the dressing. Coarse chopped nuts may be sprinkled over the salad just a...
285. How To Make Cooked Salad Dressings
286. How To Make Sweet Cream DressingFor fruits especially, but suitable for lettuce, cabbage, beets, celery or carrots. 1 cup heavy cream or 2/3 cup light cream 3 tablespns. sugar 3 large eggs 3 tablespns. lemon juice Beat c...
287. How To Make Nut Dressing - No Eggs2 slightly rounded tablespns. Brazil, almond, pine nut or roasted or unroasted peanut butter 1/3 - 1/2 cup water 1/2 teaspn. salt 1 - 1 1/2 tablespn. lemon juice Rub butter smooth with wat...
288. How To Make Rhubarb Salad DressingWhile the liberal use of rhubarb is not to be recommended on account of the oxalic acid it contains, it affords variety in dressings and has the advantage of always being at hand in the country when o...
289. How To Make Uncooked DressingsOrange French Dressing Let orange juice stand for a few moments with thin shavings from the outside of the rind in it, strain and combine with the salt and oil as above, using equal quantities of o...
290. How To Make French DressingSuitable for vegetables, apples, tomatoes, eggs, legumes and nut foods. The proportions of lemon juice and oil in this dressing vary from I part of lemon juice to 4 parts of oil, to equal parts of ...
291. How To Make Mayonnaise Dressingsyolk of 1 egg raw (some use 2 or 3) 1/2 - 1 teaspn. salt 1 cup to 1 pt. of oil 1 - 1 1/2 tablespn. lemon juice to each cup of oil Use only 1 cup of oil unless a very thick dressing is required. ...
292. How To Make True Meat SaladsFor these salads, rich in proteids, the nut dressings are not required. As a rule, lemon juice, lemon juice and salt, or the French dressing with suitable flavorings will be most appropriate. Use the ...
293. How To Make Vegetable SaladsSnow Salad. Cabbage Add just as it is going to the table, whipped cream dressing, to 1 pt. of chopped crisp white cabbage. Some of the whipped cream may be left out of the dressing and dropped by s...
294. How To Make Vegetable Salads. ContinuedCucumber and Onion Salad Cut short crisp cucumbers in halves lengthwise, hollow out the center to within a half inch of the rind, pare shells carefully and drop into ice water. Slice or chop the ce...
295. How To Make Fruit Salads
296. How To Make Apple and Pineapple Salad with Cream DressingPrepare apples and pineapple, equal quantities, or 1/3 only of pineapple, according to directions on p. 275. Just at serving time, combine with cream dressing-sweet, and serve in dainty glasses or cup...
297. How To Make Currant and Red Raspberry Salad1 pt. each red raspberries and very ripe currants, 1 or 2 teaspns. of fine chopped tarragon, basil or sassafras leaves, with lemonade dressing of 1 1/2 tablespn. each of lemon juice and water and two ...
298. How To Make Desserts And Puddings Without EggsPeach Dumplings Cut universal dough into rounds as large as a saucer, pile halves of peaches in center, press edges firmly together around peaches, lay in deep pan and bake when crust is light. Ser...
299. How To Make Baked Apple DumplingsPeel, quarter and core nice tart apples, lay inside down, in flat pudding dish or pan, cover and set in gentle heat so that the apples will become just warm all through. Crust - Make universal crus...
300. How To Make Steamed Apple DumplingsPlace the apples in the bottom of an oiled kettle (aluminum preferably), the same as in the pudding dish for baking. Pour warm water over to one-third or one-half cover, or just enough to cook them wi...
301. How To Make Eggless Short CakesBake universal crust in flat square or round tins. Split, spread with butter or not, and cover lower half with a generous layer of fruit. Turn the upper half over so that the cut side is up, and cover...
302. How To Make Shortcake FillingsStrawberries Leave out a few small berries or cut some of the smaller ones in halves or quarters and set one side. Save also some of the largest and cut into halves, or leave whole with the stems o...
303. How To Make Steamed Blueberry or Other Fruit PuddingsMake ingredients for universal crust into stiff batter or soft dough, according to the juiciness of the fruit to be used with it; mix and beat well, let rise; add dried or fresh blueberries (huckleber...
304. How To Make Steamed Blueberry or Other Fruit Puddings. Continued
305. How To Make Eggless Plum Pudding1 qt. (pressed down a little) stale bread crumbs 2 /12 cups water (1 cup grape juice and 1 1/2 cup water if convenient 3/4 cup English currants 3/4 cup raisins, ground 1/2 cup citron, grou...
306. How To Make Eggless Tapioca PuddingsTapioca Puddings--Granular Tapioca Any of the granular preparations-minute tapioca, cassava, manioc or manioca may be used. 5 tablespns. tapioca 1 cup warm water soak 10-30 m. Syrup - 3/4 - 1...
307. How To Make Eggless Rice PuddingsCream of Rice Pudding 3 1/2 pts. milk 1 cup sugar 1/2 pt. cream 1/2 cup rice Mix all together in pudding dish, set on top of stove or in oven and let come slowly to the boiling point, stirrin...
308. How To Make Eggless Indian PuddingEmeline's Indian Pudding 7/8 cup Rhode Island meal (2/3 granular) 1/2 cup molasses 1/3 - 1/2 cup sugar 1 1/2 teaspn. salt 2 qts. skimmed milk The older the milk without being sour, the bet...
309. How To Make Blanc MangeBlanc Mange 1 qt. milk 2/3 cup corn starch wet with another cup of milk 1 tablespn. sugar salt Heat milk to boiling, add corn starch, boil half a minute, mold, serve with cold cream sauce,...
310. How To Make Irish or Sea Moss Blanc MangeSea or Irish moss is so desirable as a food that it should be used more generally. It can be bought at groceries or drug stores at from 25 cts. per lb. upward, according to where it is bought. Do not ...
311. How To Make Jelly and Cream DesertsCaramel Jelly Tie 2 to 4 tablespns. cereal coffee in double cheese cloth and steep in 1 qt. of milk in double boiler for 20 m; squeeze the milk all out of the cloth, add enough more milk to make a ...
312. How To Make Desserts And Puddings With Eggs
313. How To Make Desserts And Puddings With Eggs. Part 2Banana Pudding Same as orange pudding, using 3 tablespns. cornstarch only. Pour unflavored custard over sliced bananas warm, so that the custard will be flavored with the banana. Hattie's Pr...
314. How To Make Desserts And Puddings With Eggs. Part 3Strawberries and Cream Whip 1 pt. ice cold cream 1/2 cup sugar 1/2 cup mashed fresh strawberries Add sugar and berries to cream, whip as for whipped cream and serve in sherbet glasses. ...
315. How To Make Desserts And Puddings With Eggs. Part 4Sea Foam-Sea Moss Pour hot Irish Moss Blanc Mange, p. 308, over stiffly-beaten whites of eggs. Flavor with almond, orange flower water or other flavoring. Mold. Serve with anything suitable for Iri...
316. How To Make Victoria Dessert1 cup milk, 1 tablespn. sugar 2 or 3 eggs, salt, slices of stale bread Cut slices of bread into desired shape and size; soak in mixture of milk, eggs and sugar until moistened, not soft; lay in ...
317. How To Make Custard With EggsPlain Boiled or Baked Custard 1 qt. milk 3-4 eggs 3-4 tablespns. sugar Beat eggs with sugar just enough to blend whites and yolks, add milk, stir until sugar is dissolved; cook, stirring over ho...
318. How To Make Birds Nest PuddingPare and core 6 or 8 tart apples. Steam until nearly tender. Set in oiled pudding dish and cover with the following Crust-1 pt. milk 4 tablespns. flour 2 tablespns. butter or oil 4 eggs Cream...
319. How To Make Blanc Mange With EggsSnow Blanc Mange-No Milk 1 pt. boiling water 6 level tablespns. corn starch 1/4 cup cold water 7/8 cup sugar whites 3 or 4 eggs 1/2 - 3/4 teaspn. vanilla with or without a few drops alm...
320. How To Make Tapioca With EggsEva's Tapioca Cream 4 tablespns. minute, pearl or flake tapioca (3 only of cassava or manioca) 1 scant cup of warm water 1 qt. milk 1 cup sugar 3 eggs 1 teaspn. vanilla salt Soak tap...
321. How To Make Rice Pudding With EggsCocoanut Rice Pudding 3 pts. milk 4 eggs 1/3 cup rice 1 1/2 cup grated cocoanut 1 cup sugar 1 teaspn. vanilla salt Cook rice in milk until very soft, cool; beat 2 whole eggs and the yolks ...
322. How To Make Pudding SaucesThe pudding is nice and the sauce is nice, but the tart of the lemon destroys the flavor of the fig, was the kindly criticism which my fig pudding with lemon sauce received from one of the ladies of...
323. How To Make Pudding Sauces. Part 2Pineapple Sauce Beat whites of 2 eggs, add powdered sugar till creamy; then add 3 tablespns. cream and 1 cup grated pineapple; serve with Irish moss or gelatine blanc mange. Cranberry Sauce ...
324. How To Make Pudding Sauces. Part 3Orange Egg Cream Sauce 2 eggs 4 tablespns. orange juice 1/3 cup sugar 1/4 cup cream Beat whites of eggs stiff, add orange flavored sugar, or use grated rind of orange, beat; then chop in yolk...
325. How To Make Creamy Sauce1/2 cup butter, 1/2 cup milk 1 cup sugar, 1 teaspn. vanilla Cream butter and sugar, add milk gradually, stirring; set over hot water and stir until just smooth, no longer. The sauce is not inten...
326. How To Make Hard SauceHard Sauce 1/4 cup butter 1 cup sugar, powdered or granulated flavoring Cream butter, add sugar gradually. When sauce is smooth and creamy, add flavoring. Pile on glass or other pretty dish, set...
327. How To Make Lemon Pudding SaucesPlain Lemon Sauce 1 cup water 2 1/2 - 3 tablespns. lemon juice 3/4 - 1 cup sugar flavored 3/4 - 1 tablespn. corn starch with oil of lemon Heat sugar and water to boiling, add corn starch blen...
328. How To Make Cream, White, and Foamy White Sauces
329. How To Make Vegetable GelatineIn the seaweed, Agar Agar, which comes from the rocky coasts of the East India islands, we have a most delightful vegetable gelatine. Besides being clean and pure and sweet, it is inexpensive. An ounc...
330. How To Make Desserts With GelatineOrange Garnish for Salad or Cold Entrée Cut a small hole in one end of as many oranges as desired. Carefully scoop out the pulp, leaving the rinds whole. Soak in cold water an hour or more. Drain a...
331. How To Make Desserts With Gelatine. Part 2Gelatine Blanc Mange 1/4 oz. gelatine 3-4 tablespns. sugar 4 cups rich milk 1 teaspn. vanilla Soak gelatine in warm water, drain and cook in part of the milk in the inner cup of a double boil...
332. How To Make Desserts With Gelatine. Part 3Marshmallow Pudding 1/4 oz. gelatine whites 3 eggs 1 cup water 1/2 - 3/4 cup sugar 1/2 teaspn. vanilla Beat whites of eggs very stiff, add sugar gradually, beating, then vanilla, lastly th...
333. How To Make Fruit Jellies With GelatineThe simplest and most desirable of gelatine desserts are the molds made of fruit juices, either of one variety alone, or of harmonious combinations such as red raspberry and currant, strawberry and cu...
334. How To Make Wedding Breakfast Salad1/8 oz. gelatine 2/3 cup water 1/2 cup water 2/3 - 1 cup sugar 1/2 cup pineapple juice 2 small oranges 1/3 cup lemon juice 2-3 bananas 1 cup very dry shredded pineapple Heat the sugar and wat...
335. How To Make Rice Charlotte1/8 oz. gelatine 1 1/2 cup milk 1/2 cup water 2-2 1/2 tablespns. sugar 1/4 cup rice 1/2 cup cream flavoring After boiling rice in salted water 20 m. to 1/2 hr. drain and cook in milk in doubl...
336. How To Make Bouillon for Jelly1 1/2 - 2 1/2 level tablespns. raw nut butter 2/3 cup chopped onion 1 cup strained tomato 2 1/4 level tablespns. browned flour 2-3 cloves of garlic crushed 1 1/2 level tablespn. salt water...
337. How To Make PiesPies are not necessarily unwholesome articles of diet. They may be just good rich unleavened bread and fruit. Perhaps the greatest objection to pies occasionally, is the length of time it takes to mak...
338. How To Make Pastry And Pie Crusts
339. How To Make Apple Pie5 or 6 medium sized, tart, juicy apples 1/4 teaspn. salt 1/3 - 3/4 cup sugar 1 tablespn. flour crust Prepare apples according to directions for apple sauce, p. 47, cut the quarters in two if lar...
340. How To Make Cranberry PiesCranberry and Raisin Pie 1 cup ground cranberries (2 cups before grinding), 1 cup ground raisins (1 1/2 cup before grinding), 1 cup sugar, 1 tablespn. flour, 1 1/4 cup water, salt. Mix sugar, flour...
341. How To Make Currant PiesCurrant Pie 1 qt. ripe red currants, 1 1/4 cup sugar, 3 or 4 tablespns. flour, 1/4 teaspn. salt, 2 crusts. Bake well. Black Currant Pie Black currants with sugar, flour, salt and water ma...
342. How To Make Raisin PiesRaisin Pie 1 cup chopped raisins, 1 cup water, 1/2 cup brown sugar, 1 tablespn. flour. Mix sugar and flour, pour boiling water over, boil up well, add raisins, cool, bake between two crusts. Vanill...
343. How To Make Rhubarb PiesRhubarb Pie 1 - 1 1/4 qt. rhubarb, in 3/4 in. pieces, 1 1/2 cup sugar, 2 1/2 tablespns. flour, 1/4 teaspn. salt. Rhubarb and Pineapple Pie 1 large pt. rhubarb 1 1/4 cup sugar 1 2/3 cup...
344. How To Make Lemon Pies
345. How To Make Fruit PiesPhoebe's, Delicious Pie Nearly fill the crust with dry, nicely seasoned, fresh apple sauce; cover with a 1/3 inch layer of raspberry jam which has been beaten so as to spread well; bake. The jam ma...
346. How To Make Mince Meat PiesMince Filling 3 pts. chopped tart apples 3 cups (1 lb.) seeded raisins, chopped 1/2 cup lemon juice 1 cup strong cereal coffee 1 1/2 cup nice-flavored dark molasses 1-2 teaspns. salt 2 teaspn...
347. How To Make Cream PiesCream Pie 1 1/2 pt. rich milk, 2/3 cup flour laid lightly in cup, scant cup of sugar, 2 eggs, salt, 1 teaspn. vanilla. Mix flour, salt and sugar, put into oiled saucepan, pour boiling milk over, st...
348. How To Make Cream Pies. Part 2Cream-Sour Pie 1 egg salt 1 1/2 tablespn. flour 1 teaspn. vanilla 1/2 cup sugar 1 pt. thick sour cream Mix flour, sugar and salt; turn beaten egg over and stir in cream gradually; add vani...
349. How To Make Cream Pies. Part 3Buttermilk Pie 1 1/2 pt. buttermilk 2 eggs 3/4 cup sugar . salt scant 1/2 cup flour lemon and rose flavor Mix lemon flavored sugar with flour, heat buttermilk quickly in double boiler and pou...
350. How To Make Pumpkin PiesSuggestions - Select a dark, rich-colored pumpkin with deep indentations and thick meat. Some of the small sugar pumpkins are very nice. Good pies cannot be made out of coarse-grained, watery pumpk...
351. How To Make Cakes
352. Cake Making Recipes
353. How To Make Nut and Citron Cake
354. How To Make Fruit and Nut Cake
355. How To Make Eggless Scotch Short Bread1/2 cup butter 1/2 cup granulated or brown, or slightly rounded 1/2 cup powdered sugar 1 teaspn. caraway seed or not 2 cups flour Cream butter, add sugar and flour mixed, seeds also if use...
356. How To Make Eggless Molasses Bread or Hard Molasses Cake1 3/4 qt. (7 cups) flour 1 cup butter (part oil) 1 1/4 cup pressed down, medium brown sugar 1 cup molasses 1 teaspn. ground anise seed salt Cream butter and sugar, add anise and molasses, bea...
357. How To Make Cakes Made With YeastIt is especially important to use pastry flour in cakes made with yeast. A good liquid yeast gives better results in cake, but compressed yeast may be used. Citron and Cocoanut Cakes-no eggs...
358. How To Make Cakes Made With Yeast. ContinuedGerman Almond Loaf Sponge - 3/4 cup milk or 1 cake compressed yeast 3 tablespns. liquid yeast 3 cups flour When light-4 yolks of eggs 1 cup sugar 3/4 cup butter 3/4 cup of warm milk 3-4 cu...
359. How To Make Angel Cake1 cup of egg whites-8 large or 10 small eggs 1 1/4 cup granulated or 1 1/2 cup powdered sugar 1 cup flour 1-2 tablespns. lemon juice a pinch of salt 1 teaspn. vanilla Sift 2 or 3 cups o...
360. How To Make Cream PuffsMake 1 dozen 1 large cup boiling water 1 cup pastry flour 1/2 cup butter or oil 3 eggs salt Add dry flour all at once to boiling water and butter; stir quickly over the fire until mixture for...
361. How To Make Eggless Saffron Cake2 cups milk 4 tablespns. yeast 8 1/2 cups flour 2 cups ( 1 lb.) butter 2 1/2 cups sugar 1/4 cup domestic saffron, not more than 1 teaspn. of imported 1 cup water in which saffron has be...
362. How To Make Cookies And Small CakesCaraway or anise seeds, ground coriander or anise seed ; chopped shelled nuts; grated or shredded cocoanut; grated orange or lemon rind; English currants; fine cut or ground raisins, citron, figs and ...
363. How To Make Cookies And Small Cakes. ContinuedYolk Jumbles 1/4 cup butter yolks 4 eggs 1/2 cup sugar scant pint of flour lemon flavoring salt Poach yolks of eggs dry and mealy; rub them smooth and add butter gradually, creaming; add suga...
364. How To Make DoughnutsRisen Doughnuts-Baked Sponge-1 cup milk 2/3 cake compressed yeast 2 cups flour Add dissolved yeast and flour to warm milk, beat well, let rise. When light1/2 cup sugar vanilla, lemon, coriand...
365. How To Make Molasses Cookies3/4 cup molasses 1/2 cup granulated sugar 2 eggs 1/2 - 3/4 teaspn. lemon extract 1 cup butter 2 tablespns. browned flour about 3 1/2 cups pastry flour Heat molasses to boiling and pour slowly...
366. How To Make Icings And Fillings For CakesStarch, which is changed into sugar in the process of digestion, and cane sugar, form so large a part of all cakes as to furnish in themselves an excess of that element; so why should we put a coating...
367. How To Make Icings And Fillings For Cakes. Part 2White of Egg Icing with Lemon Juice white of 1 egg 1 tablespn. lemon juice 1 cup powdered sugar 1/2 teaspn. vanilla Put the white of egg into a bowl and add the sugar by degrees, beating; whe...
368. How To Make Icings And Fillings For Cakes. Part 3Boiled Maple Icing-no egg Add 3/4 cup sweet cream to 2 cups rolled or grated maple sugar. Boil slowly until mixture will thread. Cool about half, stir in 1/2 cup chopped English walnut meats, beat ...
369. How To Make Icings And Fillings For Cakes. Part 4Pineapple Filling and Icing Chop fresh pineapple and sprinkle with sugar; drain after 3 or 4 hrs; add beaten whites of 2 eggs, 2/3 cup sugar and 1 teaspn. lemon juice to 1 cup of pineapple and plac...
370. How To Make Ice Cream And Fruit IcesNeither very hot nor very cold foods should be taken at meals. If foods are too hot, the stomach is debilitated, and if they are very cold, vitality must be drawn from the system to warm them before t...
371. How To Make Ice Cream And Fruit Ices. Part 2The Laurel Ice Cream 2 1/2 pts. heavy cream 2 cups sugar 2 1/2 pts. whole milk 4 or 5 tablespns. pastry flour Stir the flour smooth with some of the cold milk and heat the remainder of the ...
372. How To Make Ice Cream And Fruit Ices. Part 3Raspberry Ice 1 cup raspberry juice 3/4 cup sugar (less if juice is already sweetened) 1 pt. water 2 tablespns. lemon juice 1 sixteenth oz. vegetable gelatine, or not Cook sugar and water ...
373. How To Make Cereals- The grains, with fruits, nuts and vegetables contain all the nutritive properties necessary to make good blood.' - Those who eat flesh are eating grains and vegetables at second-hand; for the...
374. How To Make Cereals. Part 2Yolk-Egg Put yellow corn meal into an iron kettle or saucepan over a moderate fire; stir until of an even rich brown color. Serve warm or cold with hot or cold milk or cream. The donor of this reci...
375. How To Make Cereals. Part 3Proportion of Water and Length of Time for Cooking Different Cereals Proportion of Water and Length of Time for Cooking Cereals Graham Flour . . . 1 part to 2 or 3 of ...
376. How To Cook RiceRice is the most easily digested of all the cereals. The Japanese, famous for their athletic superiority and wonderful endurance, use rice unpolished. The rice of commerce is not only stripped of muc...
377. Chinese Way of Cooking RiceAfter washing, put rice over the fire in double its bulk of cold water, let it boil up well, carefully lift cover to see if water is all absorbed; if not, drain, sprinkle salt over if desired (the Chi...
378. The Indian Way of Cooking RiceWash the rice, put little by little into 8 times its bulk (2 qts. to a cup) of rapidly boiling salted water. Stir occasionally at first with a fork until the rice is rolling up continuously from the r...
379. How To Hull Corn2 gallons cold water, 1 tablespn. concentrated lye or potash, 4 qts. corn, white corn if possible. Dissolve lye in water, add corn, and boil (adding water to keep covered) until the hulls will rub off...
380. How To Make Granella RecipesGranella No. 1-wheat, corn and oats 1/2 lb. (2 cups) bread flour 1 oz. (scant 1/2 cup) rolled oats 1/2 oz. (1 1/2 tablespn.) common yellow corn meal trifle salt about 5/8 cup cold water Mix ...
381. Macaroni (Italian Paste)Macaroni is one of the most important of cereal foods. The best-Italian-is made from a wheat rich in gluten, so to a great extent it supplies the place of meat. One of the first things we do when w...
382. How To Make Macaroni RecipesBaked Macaroni in Cream Sauce 1-1 1/2 cup macaroni, according to size, 2 small onions 1-2 small cloves of garlic 1 qt. water 1 1/2-2 teaspns. salt Sauce:-1 1/2 tablespn. oil 1 large pt....
383. How To Make Leavened BreadsYeast Suggestions - Yeast is a plant and success in bread-making depends upon its growth. - Plants require warmth, food and moisture and thrive the best when not too warm nor too cold. - A...
384. How to Make Grated Potato Yeast2 qts. water 2 tablespns. hops 6 medium sized or 3 very large potatoes 1/2 cup sugar 1/4 cup salt 1 cup soft yeast, or 2 cakes of good dry yeast (yeast foam when obtainable) Dissolve ye...
385. How To Make Mashed Potato Yeast1 1/4 cup smooth mashed potato 1 tablespn. sugar 1 tablespn. loose hops 1 teaspn. salt 3/4 cup of water in which potatoes and hops were boiled, 1 cake of dry yeast dissolved in 1/4 cup of water ...
386. How To Make Dry Yeast1 cup loose hops 2 qts. water 1 qt. pared potatoes in small pieces flour 1 cup corn meal Boil potatoes with hops tied in cheese cloth until tender; remove hops (squeezing bag when cool), put...
387. How To Make Bread With Yeast- Bread should not be set over night when there is the least possibility of its becoming light enough to fall before it can be attended to in the morning. - Dough mixed stiff at first requires do...
388. How To Make Bread With Yeast. Part 2White Bread 2-4 tablespns. liquid yeast, or 1 cake compressed yeast warm water to make 1 qt. of liquid 3-3 1/2 qts. flour 2 tablespns. oil 1 teaspn. sugar 1 teaspn. salt Put yeast in a ...
389. How To Make Bread With Yeast. Part 3Oatmeal Bread. Mrs. Cobb, Bay City 3/4 cup oatmeal or 1 cup (pressed down) of rolled oats 1 qt. water 2 tablespns. oil 1/4 cup sugar 2-4 tablespns. yeast or 1 cake compressed yeast 1 te...
390. How To Make Bread With Yeast. Part 4Boston Brown Bread. Corn and Rye 1 pt. warm water 3/4 cup molasses 1 tablespn. oil 2/3 - 1 cake of yeast 1 teaspn. salt 1 pt. rye meal 1 pt. granular corn meal Mix all ingredients, let ...
391. How To Make Salt Rising BreadTastes and opinions differ concerning this bread but no other takes its place to those who were accustomed to it in childhood. With a little practice, salt rising bread becomes less work to make th...
392. How To Make CrustsUniversal Crust For shortcakes, fruit tarts, meat and vegetable pies, pot pie dumplings, crackers, buns, steamed puddings, loaf cake, doughnuts and cookies, rusk and Sally Lunn. 1 cup skimmed mi...
393. How To Make Soup Crackers1 cup of skimmed milk or water 1/3 cup (scant half cup with water) of oil or oil and melted butter 1/2 teaspn. salt 1/2 teaspn. sugar 1 or 2 tablespns. liquid yeast or 1/4-1/2 cake compressed pa...
394. How To Make Rolls
395. How To Make BiscuitsPotato Biscuit 1 cake yeast 1 qt. water 1 cup sugar 2 cups mashed potato white flour 1 scant cup oil (or oil and melted butter mixed) 4 or 5 eggs salt Add beaten eggs, warm water and al...
396. How To Make Rusk1 pt. milk 2 eggs 2/3 cup oil 1 cake yeast 1/2-1 cup sugar white flour coriander or anise Beat oil and sugar together, stir in a little flour, add beaten eggs and warm milk, then dissolved ye...
397. How To Make Buns1 pt. milk 2/3-1 cake yeast 1/3-1/2 cup oil or melted butter 2 tablespns. to 2/3 cup of sugar 1/2-1 teaspn. salt white flour Add sugar, oil, salt and yeast to warm milk, with flour for soft doug...
398. How To Make BeadlesMix universal crust stiff at first; after rising twice, roll 1/2-1/2 in. thick, cut out with large round cutter, wash with mixture of beaten yolks, milk and sugar flavored with lemon (grated rind may ...
399. How To Make Buckwheat Cakes
400. How To Make Unleavened Breads Without Chemicals- The use of soda and baking powder in bread making is harmful and unnecessary. Soda causes inflammation of the stomach and often poisons the entire system. - The chemical substances left in fo...
401. How To Make GemsBatter breads baked in irons. Have materials and utensils cold, put liquid with salt, oil and yolks of eggs when used, in stone milk crock or deep pan, agitate for a moment by moving wire batter ...
402. How To Make Pop OversPop Overs 1 egg 1 cup flour 1 cup milk salt Beat egg with salt; add half the milk, beat in the flour and add the remainder of the milk, and without beating strain into a pitcher; rest. Pour i...
403. How To Make Corn BreadCorn Bread 2 cups yellow granular meal 1 teaspn. salt 2 1/4 cups boiling water 1 1/4 tablespn. oil 1 egg Pour boiling water over meal, add salt, oil and yolk of egg; cool, add beaten white...
404. How To Make Brown BreadThe Laurel Brown Bread. Sr. Olive Jones Tracy 1 qt. each of corn meal, rye meal and cold water 1 1/2 cup molasses 2 teaspns. salt 2 tablespns. oil 6 eggs Mix water, salt, molasses, oil and yo...
405. How to Make Johnny CakesJohnny Cake 2 1/2 cups granular corn meal salt 3 tablespns. oil or melted butter about 1 1/2 cup milk Mix; rest 1 hr. or longer in cold place, bake in iron skillet in quick oven. South...
406. How To Make Hoe CakeOne hoe cake is the pone mixture baked on a hoe or griddle in one large cake or in several small ones 1/4-3/4 in. thick. Another - 1 cup white Southern corn meal or Rhode Island meal, mix with 1/2 ...
407. How To Make DodgersSr. Welch's Corn Dodgers 2/3 cup common yellow corn meal good 1/3 cup white flour 1-2 teaspns. sugar salt 1 1/3 cup milk or water or half of each 1 large egg 1 teaspn. oil or melted butter ...
408. How To Make Griddle CakesGriddle Cakes Batter for griddle cakes should stand 2 hrs. or longer in the ice box, or in winter in some cold place, to lighten it by allowing the starch grains and glutenous portion of the flour ...
409. How To Make Dough BreadsGrind dough breads 5-8 times through a food cutter with the finest plate instead of kneading; it saves time and strength and the breads are better. A good spring wheat graham flour makes better rol...
410. How To Make Plain Graham RollsPut a cupful of ice water into a cold bowl. Add 1/4 teaspn. of salt if desired, but the rolls will have more of the sweet, nutty flavor of the flour without it. Agitate the water until full of bubbles...
411. How To Make Cream RollsMix rich cold cream and graham flour together quickly. Press together without kneading, rest for 2 hrs. or more, shape into rolls and bake, or put on ice again until ready to bake. Rolls may be kne...
412. How To Make Fruit RollsRoll shortened dough 1/4 in. thick. Cut into strips 2 1/2-3 in. wide, put a strip of halves of stoned dates, pieces of nice fresh figs or a roll of seeded and ground raisins along the length of the do...
413. How To Make Bread Sticks
414. How To Make Whole Wheat Beaten Biscuits1 qt. true whole wheat flour 1/3 cup oil 1/2 teaspn. salt 1 scant cup ice water, about Rub salt and oil with flour, add water, knead until smooth (the dough should be very stiff), then separate ...
415. How To Make Sweet Graham Crackers2 cups each graham and white flour 1/2 cup butter or oil 1/4 cup sugar 1/2 teaspn. salt cold water for stiff dough Mix well together, run through food cutter (with finest knife) 5 or 6 times,...
416. How To Make Graham Crisps or FlakesPrepare dough as for plain graham rolls, kneading very stiff. After resting, separate into small pieces and roll each piece as thin as paper. When all are rolled, put as many as convenient into a hot ...
417. How To Make Unleavened Bread for Communion2 cups pastry flour 1/2 teaspn. salt 2 1/2-3 tablespns. olive oil 1/3 to scant 1/2 cup of ice water Mix salt, flour, and oil together, add enough ice water for stiff dough, press together as for...
418. How To Make Sandwiches- Bread for sandwiches should be of fine even grain and twenty-four hours old, except for rolled sandwiches, then it must be moist enough to be pliable. - Sometimes it is well to wrap the loaves ...
419. Fillings For Sandwiches
420. Fillings For Sandwiches. Continued
421. How To Make Open Sandwiches-CanapesThese are daintily arranged bits of bread cut into rounds, ovals or any fancy shape; sometimes toasted on one side; served most suitably at a luncheon or supper and eaten with a fork. Crackers are mor...
422. Milk, Cream, Butter And Cheese
423. How To Pasteurize MilkPlace a dairy thermometer, or one in an unpainted tin case, in the milk; heat, preferably in double boiler, as quickly as possible, to a temperature of not less than 140 degrees F. and keep it there f...
424. How To Sterilize ButterBoil butter in a generous amount of water thoroughly. Cool, remove from the top of the water and drain. Sterilized Butter Pasteurize sweet cream the same as milk, cool quickly, let stand cov...
425. How To Make Scalded, Devonshire or Clotted CreamLet milk stand undisturbed in a cool, well ventilated place for 12 hours in summer, 24 in winter. Then set the pan carefully in some place over the fire where it will heat very slowly almost to the bo...
426. Uses Of Sour Cream Without SodaSour cream may be used without soda in-Pie Crust; Shortcake Crust; Dumplings for Pot Pies; Steamed Puddings, and all places where universal crust is used; Salad Dressings in all places where sweet cre...
427. How To Make CheeseThe process of ripening in cheese is a process of decay, and poisonous ptomaines are often developed. I have no doubt but it would be better if cheese were never taken into the human stomach. Our Fa...
428. Information About What To Drink- Two-thirds of all the patients that come to my office come because they drink tea and coffee. When I can get them to give up tea and coffee, they can get well.-Dr. Foote. Omaha. - Tea and cof...
429. How To Make Fruit NectarsWe make fruit nectars by adding lemon juice, sugar and water (the less sugar the better, a sugar syrup is preferable) to pure fruit juices and to combinations of fruit juices. Some, such as grape an...
430. How To Make LemonadesLemonade, with but little sugar, has no equal as a drink because of the purifying effect of the lemon juice upon both the water and the individual. A strong lemonade requires less sugar in proporti...
431. How To Prepare Fruit JuicesThe most desirable juices for drinks are made from fresh, ripe, uncooked fruits by crushing, and straining through a cloth. It is better to pour cold water over some fruits and let them stand for a wh...
432. How To Make Cereal Coffees or DrinksThe bulk of the so-called cereal' drinks on the market have some commercial coffee in them, as well as chicory. There are a few, however, made of combinations of grains, or of fruits, nuts and grains...
433. How To Make Invalid FoodsDiet in the hands of an expert is far more effective than drugs. I speak from a large experience in both systems.-Food and Condition. Dr. Yorke Davis, London. In many cases of sickness the ver...
434. How To Make Confections
435. How To Make Confections. Continued
436. How To Make Marshmallows4 oz. gum arabic 1 cup water 1 1/4 cup powdered sugar whites of 3 eggs 2 teaspns. orange flower water or 1 of vanilla corn starch confectioner's sugar Another recipe gives 2 cups powdered ...
437. How To Make Lozenges-Wintergreen or Peppermint2 cups granulated sugar 4-6 drops true oil of wintergreen, or 1/2 cup water 3 drops oil of peppermint Boil sugar and water rapidly for 5 m. after they begin to boil, add the flavoring and remove fr...
438. Meals And Menus
439. Breakfast Menu SuggestionsFirst Day Baked Macaroni in Cream or Tomato Sauce Bread and Butter or Cream Whole Wheat Wafers Apples and Oranges Second Day Corn Omelet Whole Wheat Gems Apple Sauce Graham Sticks ...
440. Dinner Menu SuggestionsFirst Day Mashed Lentils-Cream Sauce Baked Potatoes Boiled or Stewed Cabbage-salt and oil Bread and Nut or Dairy Butter Corn Pone or Water Corn Bread Squash or Pumpkin Pie Second Day...
441. Supper Menu SuggestionsNumber One Stewed Fresh Tomatoes Bread and Butter White Crackers Fruit and Nut Relish Number Two Bread and Milk- Baked Sweet Apples or Blueberries or Black Raspberries Number Thre...
442. Midday Luncheon Meal SuggestionsNumber One Tomato Shortcake Crackers Pine Nut Cheese Lemon Egg Cream Number Two Hot Egg Sandwich Lettuce-French or Mayonnaise Dressing Number Three Timbales of Corn Whole Wheat Po...
443. Public Or Entertainment Dinner MenusNumber One Nut Bouillon Royal Paste Croutons Ripe Olives Trumese Pie Celery in Tomato Graham Crisps Apple and Pineapple Salad Cream Dressing-White Sticks White Fruit Cake (no icing, ...
444. Simple Company Luncheon MenusNumber One Steamed Trumese Biscuit (p. 137)-Boundary Castle Sauce Jelly Sandwiches Celery Pineapple Sponge-Whipped Cream Cream Crisps Number Two Creamed Mushrooms (or oyster plant) i...
445. Evening Luncheons Menu SuggestionsNumber One Sweet Fruit Sandwiches Cereal Coffee Number Two Grapes Pears Orange, or Mint Orange Nectar Number Three Vanilla or Lemon Egg Cream Nut and Citron Cake Raspberry Lemo...
446. Starchless MealsNumber One Breakfast Plain Omelet Apples Pears Grapes Dinner Nut and Tomato Bisque String Beans Lettuce---French or Lemonade Dressing Blanched Almonds Honey Supper Baked App...
447. Picnic And Travelling LunchesCollect boxes of different sizes as you have opportunity. Save waxed paper from cracker boxes and other sources and have a certain place for it so as to know just where to find it. Quite a large...