Mrs. Rorer's Vegetable Cookery And Meat Substitutes

Contents

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1. Preface To Mrs. Rorer's Vegetable Cookery And Meat SubstitutesThe spirit as well as the letter of this book is universally needed. Over-eating of meat has had its day, and has left us as a reminder much sickness and sorrow. Most vegetarian cook-books that hav...
2. Foreword To Mrs. Rorer's Vegetable Cookery And Meat SubstitutesVegetables are divided into four groups. The first group is the muscle-making, or nitrogenous. These have meat value and take the place of meat. Old peas, beans, lentils and nuts are the chief in this...
3. Appetizers - CocktailsThe word cocktail is applied in our bills of fare to appetizers. It really no longer means a mixture of liquors. We have oyster cocktails, clam cocktails and fruit cocktails in great variety. These ...
4. Making Vegetable SoupsThe water in which all vegetables are boiled may be saved for the making of either thick or cream soups. It may also be used as the basis for stock, and when I speak of stock in this book I mean a veg...
5. Vegetable Soup RecipesJulienne Soup Cut into shreds a young carrot; throw it into boiling water and boil until tender. Add two or three tablespoonfuls of nicely cooked green peas and a few shreds of lettuce. Heat a quart ...
6. Making Tomato SoupsTomato Bouillon Peel four good-sized tomatoes; cut them into halves and press out the seeds. Chop the tomatoes and add them to a quart of stock. Boil twenty minutes; drain carefully through a fine si...
7. Making Consommé SoupsConsommé With Almond Balls 24 almonds 1/2 pint stale bread-crumbs Whites of two eggs 2 quarts stock 1 teaspoonful salt Blanch and put the almonds through a meat grinder. Add them to the bread-cr...
8. Making Irish Soup1 can green peas Whites of two eggs 1 quart stock 1/2 saltspoonful salt 1 saltspoonful celery seed, or 1 tablespoonful green tops of celery chopped fine 1 saltspoonful pepper Drain the peas care...
9. Making Indian Soup1 tablespoonful peanut or other butter 1 large sour apple 1 teaspoonful (or sprig) of thyme 1 quart stock 1 onion Juice of half a lemon 1 teaspoonful curry powder 1 teaspoonful salt 2 tablespo...
10. Making Portuguese Soup1 quart stock 8 nice prunes 1 large onion or 3 leeks 1 teaspoonful salt 1 teaspoonful paprika Wash the prunes and soak them in cold water over night. One hour before serving time, cut the onion o...
11. Making Bean SoupsPurée Of Dried Beans Wash and soak one pint of soup beans over night. In the morning, cover them with fresh boiling water, boil five minutes; drain and throw the water away. Cover with two quarts of ...
12. More Vegetable SoupsVegetable Soup 1 carrot 1/2 pint peas 1 tomato 1 turnip 4 tablespoonfuls rice 1/2 pint fresh beans 1/2 teaspoonful salt 1 saltspoonful pepper 2 quarts water Scrape the carrot, peel the turnip...
13. Making Peas Porridge1 pint split peas 6 leeks, or 2 good-sized onions 2 slices bread 2 tablespoonfuls butter 1 head celery 1 pint mashed potatoes 2 quarts water 1 teaspoonful salt 1 saltspoonful pepper Wash and ...
14. Making Grossmutter Soup2 young carrots 1 potato 1 quart boiling water 1 onion 2 tablespoonfuls butter 1 egg 1 bay leaf 1 teaspoonful kitchen bouquet or browning 2 slices bread 1 teaspoonful salt 1 saltspoonful pep...
15. Making Soups With MilkCream Of Corn Soup 6 ears (or 1 can) corn 1 slice onion 2 tablespoonfuls butter 2 tablespoonfuls flour 1 quart milk 1 teaspoonful salt 1 saltspoonful pepper Score each row of grains through th...
16. Making Cream Of Pea SoupsCream Of Green Pea Soup 1 pint shelled green peas 1 quart milk 1 pint water 1 slice onion 2 tablespoonfuls butter 2 tablespoonfuls flour 1 teaspoonful salt 1 saltspoonful pepper Put the pods ...
17. Making Cream Of Mushroom Soup1/2 pound mushrooms (Ag aricus campestris) 1 tablespoonful cornstarch 2 tablespoonfuls butter 1 quart milk 1 teaspoonful salt 1 saltspoonful pepper Wash the mushrooms but do not peel them; cut i...
18. Making Cream Of Asparagus Soup1 bundle asparagus 1 pint water 2 tablespoonfuls flour 2 tablespoonfuls butter 1 quart milk 1 slice onion 1 bay leaf 1 teaspoonful salt 1 saltspoonful pepper Cut the tips from the asparagus a...
19. Making Cream Of Potato Soup4 medium-sized potatoes 1 sliced onion The green portion of a head of celery or a saltspoonful of mashed celery seed 1 tablespoonful flour 1 tablespoonful butter 1 quart milk 1 bay leaf 1 teasp...
20. Making Palestine Soup1 pound Jerusalem artichokes (about io good-sized artichokes) 1 blade mace 1 tablespoonful butter 1 quart milk 1 slice onion 1 bay leaf 1 teaspoonful salt 1 saltspoonful pepper Slice the artic...
21. Making Emerald Soup2 quarts spinach 1 quart milk 1 tablespoonful grated onion 2 tablespoonfuls butter 2 tablespoonfuls flour 1 teaspoonful salt 1 saltspoonful pepper Cut the leaves from the spinach; wash thoroug...
22. Making Cream Of Celery Soup2 heads celery 1 pint water 2 tablespoonfuls butter 2 tablespoonfuls flour 1 slice onion 1 quart milk 1 bay leaf 1 teaspoonful salt 1 saltspoonful pepper Remove the outside stalks or the gree...
23. Making Farmers' Soup2 quarts unshelled peas 1 quart milk 2 tablespoonfuls butter 1 tablespoonful flour Yolks of 2 eggs 1 slice onion 1 teaspoonful salt 1 saltspoonful pepper Shell the peas; put the pods, with a q...
24. Making Cream Of Cheese Soup1/4 pound soft American cheese 1 teaspoonful onion juice 1 quart milk Yolks of 2 eggs 1 tablespoonful butter 1 tablespoonful flour 1/2 teaspoonful salt A dash of cayenne Put the milk in a doub...
25. Making Soup à la Rorer1 pound shelled chestnuts 1 head celery 1 small onion 1 bay leaf 1 tablespoonful flour 1/2 pint cream 1 pint milk 1 teaspoonful paprika Blanch the chestnuts and remove the brown skin. Cover th...
26. Making ChowdersThese thick soups are nice for luncheon or supper, or for a dinner where light vegetables follow. They have meat value. Pass ship-biscuit or unleavened bread, and olives, celery or radishes when servi...
27. Making Mock Clam Chowder1 bundle salsify (12 roots) 1 pint milk 1 onion 4 medium potatoes Yolks of 2 eggs 1/2 cupful lentils 1 teaspoonful celery salt 3 tablespoonfuls butter 1 quart boiling water Wash and soak the ...
28. Making Potato Chowder6 medium-sized potatoes 1 large onion 1/2 pint chopped celery 1 pint water 1 teaspoonful salt 1 tablespoonful chopped parsley 2 tablespoonfuls butter 1 tablespoonful flour 1 quart milk Pare a...
29. Making Tomato Chowder6 large ripe tomatoes, or 1 can tomatoes 1 pint, or 1 can corn 1/2 pint chopped celery 3 tablespoonfuls butter 1 large onion 4 hard-boiled eggs 4 slices whole wheat bread 3 tablespoonfuls flour...
30. Making Brunswick Stew1/2 pint green lima beans 1/2 pint peas 6 ears corn 4 whole tomatoes 6 pods okra 2 good-sized onions 4 tablespoonfuls rice 2 tablespoonfuls butter 1 teaspoonful salt 1 saltspoonful pepper Pu...
31. Properties Of Our Common VegetablesVegetables that do not contain an appreciable amount of Starch or Sugar Lettuce Chicory String beans, very young Carrots Globe artichokes Brussel sprouts Cauliflower Collards Dandelions Eggp...
32. Vegetarian Dishes In The Place Of MeatBaked Rice 1/2 pint rice 1/2 pound cheese 1/2 pint milk 1/2 teaspoonful salt A dash of cayenne Wash the rice, boil it rapidly twenty minutes and drain. Chop the cheese. Put a layer of rice in th...
33. Risotto - Vegetarian Dishes In The Place Of Meat1/2 pint rice 1/4 pound grated cheese 1 Spanish sweet pepper 1 small onion 1/2 pint solid tomatoes, or 2 whole tomatoes 1 tablespoonful butter 1 teaspoonful salt Wash the rice, throw it into bo...
34. Escalloped Rice - Vegetarian Dishes In The Place Of Meat1/2 pint rice 1/2 pound cheese 1/2 pint milk 2 tablespoonfuls butter 2 tablespoonfuls flour 1/2 teaspoonful salt 1 saltspoonful pepper Wash the rice through several cold waters, boil it in plen...
35. Farmers' Rice - Vegetarian Dishes In The Place Of Meat1/2 pint rice 6 hard-boiled eggs 2 tablespoonfuls butter 1/2 pint milk 2 tablespoonfuls flour 1 teaspoonful salt 1 saltspoonful pepper Wash the rice, boil and drain it. Put the eggs in a kettle...
36. Cannelon Recipes - Vegetarian Dishes In The Place Of MeatNut Cannelon 1/2 pint pecans or English walnuts 1/2 pint hominy grits 1 pint milk 1 teaspoonful salt 1 saltspoonful pepper 4 tablespoonfuls bread crumbs 1 hard-boiled egg Cover the hominy with...
37. Mock Veal Roast - Vegetarian Dishes In The Place Of Meat1/2 pint shelled roasted peanuts 1/2 pint lentils 1/2 pint toasted breadcrumbs 1 teaspoonful salt 1 saltspoonful pepper Soak the lentils over night, drain, bring them to a boil; throw the water a...
38. Mock Steaks - Vegetarian Dishes In The Place Of MeatMock Tenderloin Steak The better way to do is to make a quantity of this, put it into cans and cook it, then cut it off and broil or heat when needed. The following ingredients will be sufficient for...
39. Mock Turkey - Vegetarian Dishes In The Place Of Meat1 pint bread-crumbs 1 pint mixed nuts 1 pint boiled rice 6 hard-boiled eggs 3 raw eggs 1 tablespoonful grated onion 1 tablespoonful salt 1 saltspoonful pepper Put the bread-crumbs in a saucepa...
40. Mock Fish - Vegetarian Dishes In The Place Of Meat1 pint cooked hominy grits 1/2 pint mixed nuts 1 tablespoonful butter 2 hard-boiled eggs 1 raw egg 1 teaspoonful grated onion 1 teaspoonful chopped parsley 1 teaspoonful salt 1 saltspoonful pe...
41. Mock Ham - Vegetarian Dishes In The Place Of Meat1 quart kidney beans 1/2 pint English walnuts 1/2 pint black walnuts 1/2 pint pecans 1/2 pint almonds 1 can pimientos 1 tablespoonful salt 1 saltspoonful black pepper Soak the beans over night...
42. Vegetable Mock Meat Pie - Vegetarian Dishes In The Place Of Meat1/2 pint small lima beans 1/2 cup peanuts 1/2 cup almonds, or 1/4 cup pine nuts 1/2 pint white sauce 6 potatoes 2 hard-boiled eggs 1 tablespoonful chopped parsley 1 teaspoonful salt 1 tablespo...
43. Vegetable Mock Chicken Pie - Vegetarian Dishes In The Place Of Meat1 pint mixed pecans and filberts 1/2 pint pine nuts 4 good-sized potatoes 1 can mushrooms 2 tablespoonfuls butter 2 tablespoonfuls flour 1 pint water or milk 10 small onions 1/2 can corn 1 te...
44. Chisula - Vegetarian Dishes In The Place Of MeatGrind a quart of roasted shelled peanuts either in a nut-grinder or put them through a meat-chopper; add a dusting of salt; split small bananas down one side; open the skin and take out the banana wit...
45. Jambolaya - Vegetarian Dishes In The Place Of Meat1/2 pint kidney beans 1/2 pint grated cocoanut 1/2 pint pecan meats 1/2 pound rice 3 chili peppers 2 tablespoonfuls butter 1 pint tomatoes 1/2 teaspoonful curry powder 1 teaspoonful salt Wash...
46. Stuffed Cucumbers - Vegetarian Dishes In The Place Of Meat3 good-sized cucumbers 1/2 cup bread-crumbs 1/2 cup chopped nuts 1 egg 1 tablespoonful butter 1 tablespoonful chopped onion 1 teaspoonful salt 1 saltspoonful pepper Pare the cucumbers, cut int...
47. Turkish Cabbage - Vegetarian Dishes In The Place Of Meat1 soft head cabbage 1/2 pint chopped nuts 1 onion 2 tablespoonfuls butter 2 tablespoonfuls flour Yolks of 2 eggs 3 lemons 1 teaspoonful salt 1 saltspoonful pepper Savoy cabbage may be used in...
48. Stuffed Cabbage - Vegetarian Dishes In The Place Of Meat1 loose head cabbage 1/2 pint boiled rice 1/2 pint chopped nuts 3 hard-boiled eggs 1 tablespoonful chopped parsley 1 teaspoonful salt 1 saltspoonful pepper Select a very soft and loose head of ...
49. Baked Cauliflower - Vegetarian Dishes In The Place Of Meat1 head cauliflower 1 tablespoonful butter Yolks of 4 eggs 1 tablespoonful grated onion 1 tablespoonful flour 1 pint stale bread-crumbs 1/2 pint milk 1/4 nutmeg, grated 1 pint grated cheese 1/...
50. Stuffed Onions - Vegetarian Dishes In The Place Of Meat2 large Spanish onions, or 6 good-sized Bermuda onions, or 6 ordinary white-skinned onions 1/2 pint boiled rice 1/2 pint chopped almonds and pecans, mixed 1 teaspoonful salt 1 saltspoonful pepper ...
51. Baked Beans - Vegetarian Dishes In The Place Of Meat1 quart white soup beans 2 tablespoonfuls molasses 1 tablespoonful salt 1/2 pint finely chopped nuts, pecans, English or black walnuts 1/2 pint boiling water Wash the beans and soak them over nig...
52. Bean Loaf With Rice - Vegetarian Dishes In The Place Of Meat1 pint beans 1/2 pint rice 1/2 pint milk 2 tablespoonfuls butter 2 tablespoonfuls flour 1 teaspoonful salt 1 saltspoonful pepper Soak the beans over night; next morning, wash, cover with fresh ...
53. Bean Croquettes - Vegetarian Dishes In The Place Of Meat1 pint white beans 1/2 cup cream Yolks of 2 eggs 1 tablespoonful butter 1 tablespoonful flour 1 tablespoonful chopped parsley 1 teaspoonful onion juice 1 teaspoonful salt 1 saltspoonful pepper...
54. Bean Stew With Dumplings - Vegetarian Dishes In The Place Of Meat1 quart beans 1/2 cup milk 1 pint flour 2 teaspoonfuls bakingpowder 1 large onion 1 carrot 1/2 cup chopped celery 1 teaspoonful salt 1 saltspoonful pepper Wash the beans and soak over night. ...
55. Red Beans, Spanish Style - Vegetarian Dishes In The Place Of Meat1 pint kidney beans 1 pint tomatoes 1 good-sized onion 3 pimientos 2 tablespoonfuls oil or butter 1 teaspoonful salt Wash and soak the beans over night. Next morning, cover with fresh boiling wa...
56. Mock Chili Con-Carne - Vegetarian Dishes In The Place Of Meat1 pint kidney beans or Mexican frijoles 1 small red pepper (hot) 4 sweet peppers 1 pint tomato 6 tablespoonfuls olive or peanut oil 1 onion 1 teaspoonful salt Wash the beans and soak them over ...
57. Curry Of Kidney Beans - Vegetarian Dishes In The Place Of Meat1 pint beans 2 tablespoonfuls butter or oil 2 tablespoonfuls flour 1 teaspoonful curry 1 onion 1 pint strained tomatoes 1 teaspoonful salt Wash and soak the beans over night. Next morning, drai...
58. Lima Bean Recipes - Vegetarian Dishes In The Place Of MeatStewed Dried Lima Beans Soak the beans over night and in the morning cover with fresh water; bring to a boil; drain; cover with fresh boiling water and cook until tender. You may now slip them out of...
59. Baked Macaroni - Vegetarian Dishes In The Place Of Meat1/4 pound macaroni 1/4 pound cheese 2 tablespoonfuls oil or butter 2 tablespoonfuls flour 1/2 pint milk 1 teaspoonful salt 1 saltspoonful pepper Break the macaroni into lengths of two inches. D...
60. Spaghetti à l' Italienne - Vegetarian Dishes In The Place Of Meat1/2 pound spaghetti 1/4 pound cheese 1 pint strained tomatoes 1 good-sized onion 1 teaspoonful salt 1/2 teaspoonful paprika 1 tablespoonful butter or oil Grasp the spaghetti in your hand, put t...
61. Spaghetti Croquettes - Vegetarian Dishes In The Place Of Meat1/2 pound spaghetti 1/2 pint milk Yolks of 2 eggs 2 tablespoonfuls butter 1 teaspoonful onion juice 3 tablespoonfuls flour 1 teaspoonful salt 1 saltspoonful pepper 1 tablespoonful chopped pars...
62. Spaghetti Timbales - Vegetarian Dishes In The Place Of Meat1/4 pound spaghetti 6 eggs 2 tablespoonfuls butter 2 tablespoonfuls flour 1/2 pint milk 1 teaspoonful salt 1 saltspoonful pepper Boil the spaghetti without breaking for twenty minutes; throw it...
63. Spaghetti à la Milanaise - Vegetarian Dishes In The Place Of Meat1/2 pound spaghetti 1/4 pound cheese 2 pimientos 1 large onion 1/2 can mushrooms 3 whole tomatoes, or 1 pint solid canned tomatoes 2 tablespoonfuls oil or butter 1 teaspoonful salt 1 saltspoon...
64. Spaghetti à la Caruso - Vegetarian Dishes In The Place Of Meat1/2 pound spaghetti 1/2 pound fresh mushrooms 2 tablespoonfuls butter 1 pint strained tomatoes 1 good-sized onion 3 cloves 1 garlic 1 teaspoonful salt 1 saltspoonful pepper Boil the spaghetti ...
65. Cooking EggsShirred Eggs Grease the bottom of individual shirring dishes, or a granite or stoneware platter; drop in the eggs, dust with salt and pepper, put here and there a few bits of butter; cook in the oven...
66. Cooking Eggs. ContinuedEggs à la Suisse Cover the bottom of a baking-dish with melted butter, break into it fresh eggs, cover the top with very thin slices of Swiss cheese, dust with salt and pepper. To each half dozen egg...
67. How To Poach EggsHave ready a moderately shallow pan, half filled with boiling water; add a teaspoonful of salt. Take the eggs near the pan, break one in a saucer, slide it quickly into the boiling water, and so conti...
68. Egg Coquelicot1 can pimientos 6 or 8 eggs 2 tablespoonfuls butter 2 tablespoonfuls flour 1/2 pint milk 1 teaspoonful salt 1 saltspoonful pepper 8 rounds of toast Trim the tops of the pimientos to make them ...
69. Eggs à la SuzanneBake as many potatoes as you have persons to serve and allow one egg for each potato. When the potatoes are done, cut a slice from the side of each, scoop out a portion of the potato, leaving a wall h...
70. Eggs Virginia6 ears corn 1/2 cupful milk 1/2 cupful flour 1/2 teaspoonful salt 1 saltspoonful pepper 2 eggs Grate the corn, add to it the flour, mix; add the milk and the yolks of the eggs; fold in the well-...
71. Eggs Creole2 tablespoonfuls butter 1 good-sized onion 4 peeled fresh tomatoes 1 green pepper 1 teaspoonful salt 6 eggs 1 cup rice Wash and boil the rice. Put the butter in a saucepan, add the onion and pe...
72. Curried Eggs3 good-sized onions 2 tablespoonfuls butter 1 tablespoonful flour 1 teaspoonful curry powder 1 saltspoonful ground ginger 1/2 teaspoonful salt 1/2 pint water 6 hard-boiled eggs Put the butter ...
73. Eggs Jefferson6 smooth round tomatoes 6 eggs 3 tablespoonfuls butter 2 tablespoonfuls flour 1/2 pint milk 6 slices bread 1 teaspoonful salt 1 saltspoonful pepper Cut slices from the blossom ends of the toma...
74. Eggs à la Tripe1 large Spanish onion 8 hard-boiled eggs 2 tablespoonfuls butter 2 tablespoonfuls flour 1/4 nutmeg, grated 1/2 teaspoonful salt 2 tablespoonfuls thick cream Juice of 1 lemon 1 saltspoonful bla...
75. Eggs à la Dauphin8 hard-boiled eggs 4 tablespoonfuls butter 1/2 teaspoonful salt 1/4 nutmeg, grated 1 raw egg 2 tablespoonfuls Parmesan 1/2 cup cream 1/2 cup sifted bread-crumbs 2 tablespoonfuls butter 2 tabl...
76. Making Scrambled EggsScrambled Eggs 6 eggs 4 tablespoonfuls water 2 tablespoonfuls butter 1/2 teaspoonful salt 1 saltspoonful pepper Beat the eggs slightly with a fork, add the water and seasoning. Put the butter in...
77. Eggs à la Gretna2 heads or roots celery 2 tablespoonfuls butter 2 tablespoonfuls flour 6 eggs 1/2 pint milk 1 teaspoonful salt 1 saltspoonful pepper Cut the celery into one-inch lengths; wash thoroughly; cover...
78. Eggs à l'Aurore6 hard-boiled eggs 2 tablespoonfuls butter Yolks of 3 raw eggs 1/2 pint white sauce 1 saltspoonful ground allspice 1 teaspoonful salt 1 saltspoonful pepper Drop the eggs in warm water and bring...
79. Eggs à la Polonaise9 eggs 2 tablespoonfuls butter 1 teaspoonful salt 1 tablespoonful chopped parsley 1 saltspoonful pepper Hard-boil six of the eggs. When done, remove the shells, separate the whites from the yolks...
80. Eggs à la Hyde6 eggs 1/2 can mushrooms 2 tablespoonfuls chopped parsley 1 small onion or shallot 2 tablespoonfuls butter 2 tablespoonfuls flour 1/2 pint water or cocoanut milk 1/2 cup sweet cream 1 teaspoon...
81. Making OmeletsIf you can make a plain omelet, any vegetable material or seasoning, according to the various recipes, are easily added. Do not attempt more than a six-egg omelet. If your family requires eight or ten...
82. A Mexican Omelet6 eggs 3 roots salsify 1 red pepper 1 green pepper 1/2 teaspoonful salt 4 tablespoonfuls butter 2 tablespoonfuls flour 1/2 pint milk 1/4 nutmeg, grated 2 whole tomatoes Put two tablespoonful...
83. Making SaucesAll the ordinary sauces are very easily made, if one will adhere strictly to the measurements and directions for putting them together. I will repeat that all measurements here are level, and it requi...
84. Making Sauce RecipesWhite Or Cream Sauce 2 tablespoonfuls butter 2 tablespoonfuls flour 1/2 pint milk 1/2 teaspoonful salt 1/2 saltspoonful pepper Rub the butter and flour together; add the milk, cold. Stand the sa...
85. Hollandiase Sauce RecipesSauce Hollandaise Sauce, No. 1 4 tablespoonfuls butter 2 tablespoonfuls flour 1/2 pint boiling water 4 tablespoonfuls vinegar 1 slice onion 1 bay leaf 1 saltspoonful celery seed Yolks of 2 egg...
86. Mushroom Sauce RecipesCanned Mushroom Sauce Add one can of mushrooms to a half pint of water or stock; cook them slowly twenty minutes. Rub together two tablespoonfuls of butter and two tablespoonfuls of flour; add the mu...
87. A Group Of Starchy VegetablesRice Potatoes Chestnuts Hominy Hominy grits Sweet potatoes Yams Italian pastes, as macaroni and spaghetti Tapioca Sago Cassava Arrowroot Cornstarch In this group I have purposely placed s...
88. What Is Rice(Oryza sativa, Linn.) Rice belongs to the great order of grasses. The seeds of many are called cereals. Rice is both a cerial and a vegetable in cooking parlance. It is very rich in starch, contains ...
89. How To Boil RiceWash the rice through several cold waters. Let it soak in the last water fifteen or twenty minutes. Have ready a large kettle partly filled with rapidly boiling water. Sprinkle in the rice slowly, so...
90. Making Rice Croquettes1/2 pint rice 1 quart milk Yolks of 4 eggs 1 tablespoonful chopped parsley 1 teaspoonful salt 1 saltspoonful pepper Wash the rice, put it in a double boiler with the milk; boil until the milk ha...
91. What Are Potatoes(Solanum tuberosum, Linn.) Potatoes, when carefully cooked, constitute a wholesome, easily digested, starchy food. They cannot be depended upon in any way as a complete food, but act as a diluent to ...
92. Potato RecipesPlain Boiled Potatoes Peel the potatoes, taking off a very thin peeling. Throw them into cold water for half an hour, then drop into a kettle of boiling, unsalted water; boil until you can pierce the...
93. Potato Recipes. ContinuedStuffed Potatoes Bake the potatoes according to the preceding recipe. Cut a slice from the side of each potato; scoop out the cooked potato; put it through a vegetable press; add a little milk, salt ...
94. Potatoes en Surprise1 pint or 1 can green peas 8 good-sized potatoes 1 tablespoonful butter 1/2 cup milk 1 teaspoonful salt 1 saltspoonful pepper If the peas are fresh, cook them until tender; add the butter and ha...
95. Swelled PotatoesPeel four good-sized potatoes; cut into very thin slices lengthwise. Cut off the ends, giving them a square appearance. Throw into cold water for half an hour, then drain and dry on a towel. Put a por...
96. Sweet Potato Recipes(Ipomaea Batatas, Lamarck) The sweet potato is very different in every way from our common white potato. It is not so nutritious, nor easily digested. It contains less starch and more sugar, gum, dex...
97. The Green Or Succulent Group Of VegetablesCollards Collards are cabbage in which the fleshy leaves are not formed into a head but are long like cos lettuce. This variety is grown principally in the southern part of the United States where th...
98. Globe Or French Artichokes(Cynara scolymus, Linn.) To Boil Artichokes. - I shall give general directions for the boiling of artichokes, which will answer for the first preparation for all the artichoke recipes. One artichoke ...
99. Artichoke RecipesArtichokes With Sauce Vinaigrette Boil the artichokes as directed. When done, open each artichoke carefully and, with a spoon, remove the fuzzy centre. Put into each two tablespoonfuls of sauce vinai...
100. What Is Asparagus(Asparagus officinalis, Linn.) Asparagus belongs to the lily family. We know very little about its food value. Served plain boiled, with English drawn butter, it may be considered simply as a succule...
101. Boiled AsparagusWash and pare each shoot of asparagus, cutting off the tough end, or butt. When you have finished, throw the asparagus into cold water for thirty minutes. Tie in small bundles and put them straight in...
102. Stewed AsparagusWash, peel and cut into one-inch lengths a bundle of asparagus; do not use, of course, the butt ends. Soak these in cold water for a half hour; drain and throw into a kettle of boiling salted water; ...
103. Asparagus In A Bread-Boat1 bundle asparagus 1 pint milk 1 tablespoonful butter 1 stale loaf Vienna bread Yolks of 6 eggs 1 teaspoonful salt 1 saltspoonful pepper Wash the asparagus; soak it in cold water for a half hou...
104. Breaded Asparagus1 bundle asparagus 2 tablespoonfuls butter 2 tablespoonfuls flour 1 pint milk 1/2 pint bread-crumbs 4 eggs 1 teaspoonful salt 1 saltspoonful pepper Peel and cut the asparagus into one-inch len...
105. Cooking With BeansStewed Green Lima Beans Throw the beans into boiling unsalted water; boil half an hour; drain and empty on a platter. Slip each bean out of its hull, the same as you would slip an almond from its ski...
106. Cooking With Beets(Beta vulgaris. Linn.) Beets contain sugar but no starch, and being the roots of plants are quite dense and woody. They are very indigestible uncooked. When cooked and served simply, they form an app...
107. Cooking With CabbageUnder this heading we shall consider all the varieties of the single species Brassica oleracea, Linn., cabbage, cauliflower, Brussels sprouts and kale. All these plants contain a volatile material, ri...
108. Cooking With Cabbage. ContinuedGerman Sour Cabbage 2 quarts chopped cabbage 2 tablespoonfuls butter 1/2 cup vinegar 1 teaspoonful salt 1 saltspoonful pepper Soak the cabbage in cold water for an hour; drain; place it in an un...
109. Cold Slaw1 small hard head cabbage 1/2 cup milk Yolks of 2 eggs 1 tablespoonful chopped onion 4 tablespoonfuls vinegar 1 tablespoonful butter 1 tablespoonful cornstarch 1 bay leaf 1 saltspoonful celery...
110. Making SauerkrautSelect large, hard, white heads of cabbage; shred them on a slaw-cutter. Line the bottom and sides of a clean cask or a barrel with the outside leaves of the cabbage. Put in the bottom a layer of shre...
111. Cooking With CauliflowerCauliflower and broccoli are the flowerets of the plant. Cauliflower is always white; broccoli is both white and purple, but in this country the name is generally applied to a loose, irregular head of...
112. Cooking With Brussels SproutsThese are perhaps the most delicate of all the cabbage species. To be quite perfect they should not be larger than an English walnut. They are sold in the market by the quart, and are seasonable in th...
113. Cooking With KaleThere are two varieties of kale, the green and the blue. Both varieties are sold, in many markets, under the name of sprouts. Kale is the least nutritious of all the cabbage species. It forms, howev...
114. Kohl-rabiKohl-rabi, also called turnip cabbage, stores its nourishment just above the ground in a turnip-like swelling of the stem, from which long narrow leaves spring. It is free from starch and may, therefo...
115. Cooking With CarrotsCarrots, when young, are delicate and sweet; when old they are hard and rather strong in flavor. Full grown, they contain some sugar and a trace of starch. The young, succulent roots, however, contain...
116. Cooking With CeleryHow To Serve Raw. Trim off the roots nicely. Take off the outside stalks, trimming the root even with the remaining portion; split the head into quarters from the root toward the ends. Throw these int...
117. Stewed Celery2 whole heads celery 2 tablespoonfuls butter 2 tablespoonfuls flour Yolks of 2 eggs 1/2 teaspoonful salt A dash of pepper Divide the stalks, using only the outside green portions; in other words...
118. Cooking With CornGreen Corn Boiled In The Husk Remove the outside husks of good corn. Loosen the inside husks and remove the silk, then roll the husks back into place, and with a sharp knife cut off the ends and also...
119. Cooking With Corn. ContinuedEscalloped Corn 6 ears boiled corn 1/2 pint bread-crumbs 1/2 pint milk 1 tablespoonful butter 1 teaspoonful salt 1 saltspoonful pepper This is a very good way to reheat left over corn. Cut the ...
120. To Salt CornCorn may be kept for winter use by putting into a cask a layer of corn and then a layer of salt. Have a perfectly clean wooden cask. Cut the corn from the cob; put in a layer of corn, one inch thick, ...
121. Cooking With CucumbersCucumbers With Cream Sauce Pare good-sized cucumbers; cut into halves; scoop out the seeds; cut each half into three, crosswise; soak in cold water for an hour or two. When ready to cook, throw into ...
122. Cooking With Eggplant(Solanum melongena, Linn., variety esculentum) Eggplant belongs to the Solamaceae, the same family to which the potato, tomato, tobacco and peppers belong. The eggs contain very little nourishment,...
123. Cooking With Okra(Hibiscus esculentum, Linn.) The young pods, the edible portion of this plant, are rich in mucilage. In the South they form one of the most important ingredients of gumbo soup. They are also used to ...
124. Cooking With Onions(Allium cepa, Linn.) To this family also belong leeks, garlic, chives and shallots. There are many varieties of onions, all more or less alike. The odor and the flavor are due to a volatile material, ...
125. Cooking With Green peasGreen peas are rich in water; they contain a little mineral matter and some sugar. In the daily bill of fare they are counted as succulent vegetables. They are palatable and easy of digestion. For inv...
126. Cooking With PeppersThis name is given to several varieties of the genus capsicum, the commonest of which is capsicum annum (Linn.). Paprika is made from a brilliant red variety, dried and ground. The coloring matter is ...
127. Sweet Peppers, Creole Fashion6 sweet peppers 6 tomatoes, or half can tomatoes 1/2 pint rice 6 tablespoonfuls olive oil 1 onion 1 teaspoonful salt Cut the peppers into halves and remove the seeds; cut the stem close to the f...
128. Radishes(Raphanus sativus, Linn.) Radishes contain neither sugar nor starch, and are eaten raw as appetizers. At dinner they are passed with the soup. They may be served, however, for breakfast and luncheon,...
129. Cooking With Salsify(Tragopogon porrifolius, Linn.) Stewed Salsify 1 dozen roots salsify 2 tablespoonfuls butter 2 tablespoonfuls flour 1/2 pint milk 1 teaspoonful salt 1 saltspoonful pepper Scrape the salsify....
130. Cooking With Spinach(Spinacia oleracea, Miller) This name includes a number of varieties of the same plant. In this book we are only concerned with the variety in common use. Spinach Boiled As Greens Have a large pan...
131. Creamed Spinach1/2 peck spinach 2 slices bread 2 tablespoonfuls butter 2 hard-boiled eggs 2 tablespoonfuls cream 1 teaspoonful salt 1 saltspoonful pepper Wash the spinach as directed in the preceding recipe; ...
132. Cooking With Tomatoes(Lycopersicum esculentum, Miller) Tomatoes, when fully ripe, contain about ninety to ninety-two per cent, of water. In the remaining portion there is a little pectose and mineral matter, not enough, h...
133. Cooking With Tomatoes. ContinuedEscalloped Tomatoes 6 large tomatoes, or 1/2 can tomatoes 6 slices bread 2 tablespoonfuls butter 4 tablespoonfuls chopped onion 1 teaspoonful salt 1 saltspoonful pepper Mix the salt and pepper ...
134. Ceylon Curry Of TomatoesPeel six medium-sized solid tomatoes; cut into halves and press out the seeds. Put two tablespoonfuls of butter into a saucepan and add two chopped onions; stand this on the back part of the stove whe...
135. Cooking With TurnipsWe have in common use two varieties, the rutabaga, yellow or Swedish turnip (Brassica campestris, Linn.), and the white turnip (Brassica rapa, Linn.). In chemical composition the turnip is very much l...
136. Cooking With MushroomsMushrooms and truffles belong to the group of fungi - plants without chlorophyl - green coloring matter. They are usually placed among the nitrogenous foods simply because they do not contain starch o...
137. Oyster Mushrooms(Pleurotus ostreatus, Linn.) These mushrooms have a distinctive fishy flavor, Hence the name. Wash and shake the mushrooms, cut into strips crosswise, rejecting the woody stem. To each pound allow tw...
138. Mushroom CatsupWash and slice two quarts of mushrooms. Put a layer of mushrooms in the bottom of a stone jar; sprinkle with a teaspoonful of salt. Then put in another layer of mushrooms, another teaspoonful of salt,...
139. Drying And Canning MushroomsTo Dry Mushrooms Select perfectly clean mushrooms that will not require washing; remove the stems; string the mushrooms on a long cord, using a darning or trussing needle. Hang in the sun and wind. A...
140. Salad PlantsGreen succulent vegetables not containing starch are attractive, palatable and wholesome served raw with French or Ceylon dressing. One of the best of these is chicory, (Cichorium Intybus, Linn.). Co...
141. Making SaladsApple Salad Cut tart apples into dice; mix with mayonnaise or French dressing; serve on lettuce leaves. In Apple Cups Cut a slice from the stem end of perfect red-skinned apples; scoop out the fl...
142. Making Salads. Part 2Cherry Salad Select large ox heart or black eagle cherries; stone carefully without breaking the cherries; put these on crisp lettuce leaves on individual dishes; pour over French dressing and serve....
143. Making Salads. Part 3Mock Chicken Salad Cut cold left-over mock turkey or chicken into cubes; mix with this half the quantity of crisp celery cut into dice of the same size; season with salt and pepper; put over the juic...
144. Making Salads. Part 4Macedoine Salad Mixed vegetables, well cooked, either canned or fresh, are called macedoine. If canned, drain, wash and arrange them neatly on lettuce leaves; pour over French dressing and serve. Mac...
145. Cabbage Salad RecipesCabbage Salad Cut a hard head of cabbage into halves; shave with a slaw-cutter, or with a knife, as fine as possible. As fast as it is shredded, throw into a bowl of ice water; soak two hours, changi...
146. Egg Salad6 hard-boiled eggs 1 head lettuce 1/2 cup mayonnaise dressing 1 tablespoonful chopped parsley 1 tablespoonful chopped chives 2 tablespoonfuls vinegar 1/2 teaspoonful paprika 1/2 teaspoonful sal...
147. Indian SaladSelect rather thick, smooth cucumbers, allowing a half cucumber to each person. Peel and chill in cold water for an hour; then cut into halves, and, with a tablespoon, scoop out the seeds. With a shar...
148. Ladies' Luncheon Salad2 pimientos 1/2 pound grated cheese 24 olives 6 tablespoonfuls thick cream 1 head lettuce, or Romaine 2 cupfuls carefully boiled rice 1/2 teaspoonful paprika Wash the lettuce and throw it into ...
149. Potato Salad RecipesPotato Salad, No. 1 Boil four good-sized potatoes. While these are boiling cut a good-sized onion into very thin slices; put it in a bowl with a teaspoonful of salt, a saltspoonful of pepper and six ...
150. Tomato Salad RecipesTomato Salad Put small, smooth, round tomatoes into a wire basket and plunge them in hot water; drain, remove the skins, and stand at once in a very cold place or on the ice. When ready to serve remo...
151. Spanish Salad1 can pimientos 1 can macedoine Juice of one lemon 1/2 pint mayonnaise dressing 2 tablespoonfuls powdered gelatin Cover the gelatin with four tablespoonfuls of cold water; let it stand ten minute...
152. Making Salad DressingsFrench Dressing Put four tablespoonfuls of olive oil in a cold bowl; if possible, put in a small piece of ice. Add a half teaspoonful of salt, a saltspoonful of pepper, and stir until the salt is dis...
153. Mayonnaise Salad Dressing RecipesMayonnaise Dressing Put the uncooked yolks of two or three eggs in a clean cold soup-dish; add a half saltspoonful of salt and a dash of cayenne. With a fork or spatula work all these well together a...
154. A Group Of Plants Used As FlavoringsWith the exception of garlic, chives and shallots, all these plants, if collected before flowering, may be dried and put away for winter use. Parsley, chervil, tarragon, capers, the fruit of the nast...
155. How To Dry HerbsDuring the summer, when herbs are in their highest state of perfection, full of juice, just before the flowering, they should be gathered for drying. The gathering should be done on a perfectly dry da...
156. Garnishes For Salads And Cold Egg And Mock Meat DishesAspic - A savory jelly used to garnish salads and other cold dishes. Fringed Celery - Very attractive on mock chicken salad and nut meats in aspic. Carrots - Blend nicely with green salads, as lettu...
157. Flavorings For Sweet DishesAngelica (Archangelica officinalis, Linn.) is a plant somewhat like rhubarb in size and appearance. It is conserved and used in small quantities to flavor puddings; cut into fancy shapes it is used as...
158. Making BreadFor convenience I have added a small department for breads. For a greater variety of recipes and the reasons why, I refer you to my book on Bread-making. Yeasts (saccharomyces) Yeasts are living p...
159. Making Whole Wheat BreadOn account of the different conditions of flour it is impossible to give an accurate quantity. You must use your judgment to a certain extent, keeping the amount of yeast and liquid uniform. For insta...
160. Making White BreadScald a pint of milk. Add to it a pint of water, a half teaspoonful of salt, and, when lukewarm, one cake of compressed yeast moistened in two tablespoonfuls of warm water. Add sufficient flour to mak...
161. Making Gluten BreadScald a pint of milk, and when lukewarm add one cake of compressed yeast moistened in a half cupful of lukewarm water. Add a half teaspoonful of salt and two cupfuls of gluten flour. Beat thoroughly a...
162. Making Corn LoafScald one pint of milk; when hot, add a half cupful of cornmeal. Stir until it reaches the boiling-point; take from the fire and add another pint of milk. When lukewarm, add a half teaspoonful of salt...
163. Making Parker House RollsThis recipe will answer for Parker House rolls, tea rolls, tea biscuits - in fact, any small light roll. It may also be made into Vienna rolls. The manipulation and baking of all these are practically...
164. Making Quick BreadsTea Gems 1 pint milk 4 eggs 2 cupfuls cornmeal 1 cupful white flour 1 teaspoonful salt 2 teaspoonfuls bakingpowder 1 tablespoonful butter Separate the eggs; beat the yolks and add the milk, sa...
165. Making Unleavened Whole Wheat BreadMix a half pint of milk with a half pint of water. Rub into one quart of flour, two tablespoonfuls of table butter or nut butter; add gradually the milk and water. You must have a hard, almost dry, do...
166. Making Baking Powder BiscuitPut two rounded teaspoonfuls of baking-powder and a half teaspoonful of salt into a quart of flour. Sift once or twice. Rub in quickly two tablespoonfuls of shortening, either table butter, cocoanut b...
167. Making Pop Overs1 cupful milk 1 cupful flour 3 eggs 1 saltspoonful salt Beat the eggs without separating until light; add the milk. Pour this gradually into the flour, to which the salt has been added, beating al...
168. Making Scotch Oat-Cake1/4 pound Scotch or Irish oatmeal 1 tablespoonful butter 1/2 teaspoonful salt 1/4 teaspoonful bicarbonate soda Put the meal in a bowl. Put the butter and the soda in a cup; fill the cup half full ...
169. Making Graham Wafers1/2 cup butter or nut butter 1 cup sugar 1 egg 1 teaspoonful bicarbonate soda 2 tablespoonfuls milk Graham flour Beat the butter to a cream; add the egg, and beat again until light. Gradually be...
170. Making A Lady Baltimore Cake1/2 cupful butter 1 cupful water 1 1/2 cupfuls sugar 2 1/2 cupfuls flour 2 teaspoonfuls baking-powder Whites of five eggs Cream the butter; add gradually the sugar. Add the water, the flour and...
171. Making Date Tarts1/2 pound dates 1 tumbler quince or currant jelly 1 loaf sandwich bread 1/2 pound almonds and pecans, mixed Trim the crusts from the loaf of bread; cut it into slices and cut each slice into round...
172. Making Vegetarian SandwichesThe square loaf cuts to the best advantage for squares, fingers or triangles. The whole crust may be removed at first or each sandwich may be trimmed. For fancy shapes or rounds, cut slices lengthwise...
173. Making Vegetarian Sandwiches. ContinuedEgg Sandwiches Hard boil six eggs. Put through a vegetable press, or chop very fine. Put a leaf of lettuce on a thin slice of buttered bread, over this a teaspoonful of mayonnaise, then a layer of th...
174. Cheese Sandwich RecipesCheese Sandwiches Put a half pound of American cheese through a meat chopper; add to it one tablespoonful of tomato catsup, a teaspoonful of Worcestershire sauce, a saltspoonful of salt, and two tabl...
175. Clover SandwichesPick a good-sized basket of fresh sweet clover. Be sure that it is free from sand. Put a thick layer in a large stone crock. Lay over this a pound of sweet butter wrapped in cheesecloth. Spread over m...
176. Canning And Preserving FruitsAll fruits may be canned with or without sugar, as the occasion demands. The fruits must be sterile, and this is most easily accomplished in the household by heat. Preservatives of all kinds are more ...
177. Jelly Making RulesJelly-making is divided into two classes. In the first class, fruits containing pectose, a jelly-making material, we have guavas, crab-apples, quinces, Japanese quinces, lady blush apples, pippins, bl...
178. Crab-Apple JellyWash the apples, cut them into quarters, remove the cores, but do not pare them. Weigh and put them into a porcelain-lined kettle, allowing to each pound one pint of cold water. Cover the kettle, boil...
179. Preserving FruitThis word is used when we put up fruit pound for pound - that is, use a pound of sugar to each pound of fruit. In these days we rarely ever make preserves. They are not wholesome. We have outgrown our...
180. Making Apple ButterThis should be made from new cider, fresh from the press, and not yet fermented. Fill a porcelain-lined kettle with cider and boil until reduced to half. Then boil another kettleful in the same way, a...
181. Making Marmalades Or JamsMarmalade is a sort of cross between a butter and a jelly; marmalade and jam are one and the same. Orange Marmalade Take equal weights of sour oranges and sugar. Grate the yellow rind from one-fo...
182. Making Fruit JuicesGrape Juice Pick the grapes from the stems and put them into a porcelain-lined kettle, adding just enough water to prevent scorching. Cover the kettle, boil and stir until the grapes are thoroughly c...
183. Making Conserved FruitsAll fruits are conserved after the same rule. Preserve them pound for pound; cook until they are transparent and turn them out on a sieve to drain. Save the syrup for sweetening other dishes. When the...
184. Making Candied Or Conserved CherriesSelect large ripe Morella cherries. Stone them carefully, saving all the juice that exudes during the stoning. Weigh the cherries, and to each pound allow a pound of sugar. Put a layer of cherries in ...
185. Making Orange And Lemon PeelTake six large Florida oranges and the same number of lemons. Take off the peel in quarters, throwing it at once into a strong salt water. Cover and stand aside for twenty hours. Then drain, put it in...
186. Making Mock FigsSelect six pounds of fig tomatoes, either the red or the yellow. Allow three pounds of granulated sugar. Put the tomatoes into a sieve, plunge them into boiling water for just a moment, remove the ski...
187. To Can VegetablesBefore giving recipes for the canning of vegetables, I should like to impress upon my readers the importance of understanding surgical cleanliness. All vegetables are easily canned and kept at home, p...
188. To Can AsparagusSelect perfectly fresh asparagus; wash it well; peel the butts and cut off the hard portion. Cover with boiling salted water, boil fifteen minutes and cool. Arrange the asparagus in wide-mouthed jars...
189. To Can CornThis, with the exception of peas, is the most difficult of all vegetables to keep. Corn must be perfectly fresh from the field. Remove the husks, cut the tips from the grains, or score them down the c...
190. To Can TomatoesTo Can Stewed Tomatoes Scald solid and perfectly sound tomatoes and remove the skins. Cut the tomatoes into halves and press each half to remove the seeds. Cut the halves into quarters, and lay in a ...
191. Making DessertUnder this heading I shall give a few simple recipes for fruit puddings, which may be comfortably eaten after a light luncheon or dinner, and one or two heavier puddings for special occasions like Chr...
192. Making Mock Mince Pie1 cupful seeded raisins, chopped fine 1 egg 2/3 cup molasses 1/2 cup cider or grape juice 4 Uneeda biscuits 1/2 cup washed currants 1/2 cup sugar 1/2 cup shredded citron 1 tablespoonful vinega...
193. Making Apple Biscuit PuddingPare, core and quarter six good-sized tart apples. Put them in a baking-dish, sprinkle over one-fourth of a cup of sugar and add a half cup of water. Put a pint of flour into a bowl; add a tablespoonf...
194. Making Thanksgiving PieIt is our fashion at Thanksgiving to have pies of two or three varieties; yet I am still of the opinion that all pies are more or less irritating to the intestinal tract. If you wish a pumpkin custard...
195. Making Plum Pudding1/2 pound shelled Brazil nuts 3/4 pound dry sifted breadcrumbs 1/4 pound brown sugar 1/4 pound flour 4 eggs 1/2 pint grape juice 1 nutmeg, grated 1 cupful almonds 1 cupful pinons (if you have ...
196. Making Marguerites24 long unsalted wafers 6 tablespoonfuls powdered sugar 1/2 cup pecan meats 1/2 cup almonds Whites three eggs Blanch the almonds and dry them. Mix them with the pecans and chop very fine. They ca...
197. 4 Pudding RecipesBird's Nest Pudding 6 tart apples 1/2 pint thick sour cream 1/2 teaspoonful salt 1 1/2 cups flour 1/2 teaspoonful bicarbonate soda Pare and core the apples, and put them in a baking-dish. Dissol...
198. Batter Pudding1 pint milk 3 cups flour 1 tablespoonful melted butter 1 pint fruit 2 teaspoonfuls bakingpowder 1/2 teaspoonful salt Beat the whites and yolks together until light; add the milk, butter, flour a...
199. Apple Dumplings1 quart flour 4 tablespoonfuls dairy or nut butter 1 1/2 cupfuls milk 2 teaspoonfuls baking-powder 1/2 teaspoonful salt Select tart apples, small in size and perfectly round. Pare and core them. ...
200. Rice DumplingsWash one cupful of rice several times in cold water; drain and throw it into boiling water; boil rapidly fifteen minutes, then drain. Have ready the apples, pared and cored, or the peaches, pared, and...
201. Making Water Jelly1 pint boiling water 3 tablespoonfuls cornstarch 1/2 cup sugar 4 eggs 1 teaspoonful vanilla, or grated yellow rind and juice one orange Moisten the cornstarch with a little cold water; add the bo...
202. Making Strawberry Shortcake1 quart flour 1 teaspoonful salt 2 ounces dairy or nut butter 4 teaspoonfuls bakingpowder 1 quart strawberries Stem the berries; sweeten and mash them slightly with a spoon; stand them aside whil...
203. Making Fruit Cannelon3 tablespoonfuls nut or dairy butter 1 pint flour 1 egg 2 teaspoonfuls baking powder 1/4 teaspoonful salt 2/3 cup milk Add the salt and the baking-powder to the flour and sift it, rub in the butt...
204. Tapioca RecipesApple Tapioca 1/2 cup granulated tapioca 1 1/2 pints or 3 cups water 2/3 cup sugar Fruit Soak the tapioca in the water for thirty minutes and then cook it carefully in a double boiler until transp...
205. Apple Desert RecipesApple Dowdy Butter a baking-dish and line the bottom and sides with buttered slices of bread. Fill the dish with pared, cored and sliced apples; grate over a little nutmeg or cinnamon. Mix a half cup...
206. Ice Cream RecipesCaramel Ice Cream 6 tablespoonfuls sugar 1 pint milk 1 quart cream 1 1/2 cups sugar 1 teaspoonful vanilla Put the six tablespoonfuls of sugar into an iron saucepan and stir until it melts and br...
207. Making SherbètsSherbets, sorbets and water ices are all made from the same recipe. The manipulations produce different results. Water ices are stirred only occasionally; sherbets and sorbets are stirred rapidly afte...
208. Frozen Bananas And StrawberriesFrozen Bananas 1 dozen very ripe bananas Juice two oranges 1 pint water 1/2 pound sugar 1 pint cream Peel the bananas and press them through a colander. Boil the water and sugar together for fiv...
209. Making Pudding SaucesCaramel Sauce 1 cup granulated sugar 1 cup water Put the sugar in an iron or aluminum saucepan and stir with a wooden spoon over a quick fire until the sugar melts and turns straw color. Add quickl...
210. Fruits - How To Cook And How To Serve ThemDuring the summer months substitute fruits for heavy desserts like puddings and custards. To have them wholesome and easy of digestion, serve plain, ripe and uncooked. Small fruits - strawberries,...
211. Apples - How To Cook And How To Serve ThemThe Apple The apple, perhaps, is the chief among fruits. To eat raw, it should be perfectly ripe, either tart or sweet according to taste. Many persons cannot digest a raw apple because they do not m...
212. Peaches, Turkish FashionThese dishes are known on the Continent as compotes. They may be made from any fruit, cooked just a little - long enough to be soft - and served either on toast or on portions of boiled rice. Plunge ...
213. Bananas - How To Cook And How To Serve ThemBananas To serve raw, bananas should be very ripe, almost to the point of decay. Unripe bananas are difficult of digestion, and should never be given to children unless they are cooked. Baked Bana...
214. Banana Cake Pudding1/4 cup butter 1/2 cup sugar 1 egg 5 ripe bananas Juice and grated rind of one orange 1 saltspoonful mace 2 tablespoonfuls cream 2 Uneeda biscuits Beat the butter to a cream and add the sugar;...
215. Cranberry Jelly1 quart cranberries 1 pint sugar 1/2 pint water Wash the cranberries; put them in a saucepan with the water; cover and bring to boiling-point; boil rapidly fifteen minutes. Press through a colander...
216. Cranberry SauceFollow the preceding recipe, using one pint of water instead of a half pint. Do not boil after adding the sugar. ...
217. Baked CranberriesWash the cranberries. Allow one quart of cranberries to each pound of sugar. Put the cranberries and sugar in layers in a baking-dish. Cover and bake in a moderate oven one hour, or until the cranberr...
218. Dates And Figs - How To Cook And How To Serve ThemStuffed Dates Select ripe soft dates. Remove the stones by cutting a slit at the side; do not tear the date. Put into the space from which you have taken the stone half an English walnut, or an almon...
219. Grape Fruit - How To Cook And How To Serve ThemGrape fruit should be washed as soon as it comes from the market, and put into a moderately cold place. At serving time cut them into halves crosswise and with a sharp knife remove the core and seeds....
220. Pineapples - How To Cook And How To Serve ThemPineapples should be perfectly ripe, but free from decay. They should be used uncooked. Peel off the outside skin; then with a pair of pineapple nippers take out the eyes. Hold the pineapple in your...
221. Watermelon - How To Cook And How To Serve ThemThere are very many ways of serving watermelon. As it is one of the subacid fruits it should be made very cold before serving. The old-fashioned way of cutting it into slices or into quarters was cumb...
222. How To Dry Fruits And Cook Dried FruitsTo Dry Fruits Apricots, peaches, pears and plums may all be dried after the same recipe. Remove the stones, cut the fruit into slices, or dry them in halves. Spread them in a single layer on a hardw...
223. PrunesPrunes Prunes may be cooked according to the preceding recipe, or they may be washed and soaked over night and used without cooking. Prune Soufflé Wash and soak a half pound of prunes over night....
224. Nut Milks And Nut CreamsCocoanut Milk Grate three large cocoanuts and put them into a pan with three quarts of boiling water. With a wooden paddle work the cocoanut until it is sufficiently cold to turn into a cloth and wri...
225. A Few Dainty DishesPinoche 2 cups brown sugar 1 cup cream 1/4 teaspoonful cream of tartar 1 cup pecan meats Mix the cream, sugar and cream of tartar. Stir over the fire until the sugar is melted, then boil slowly u...
226. Eggnog RecipesWhite Eggnog For six persons, squeeze the juice from six oranges, strain it, and put it into six lemonade glasses. Beat the whites of four eggs to a stiff froth, heap this on top of the orange juice ...