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De Salis
VII






TEMPTING DISHES


t":
WORKS BY MRS. DE SALIS.
Those excellent cookery books that have made Mrs. De Salis
an authority in every kitchen that has any pretensions to high art.'
SCOTSMAN.
CAKES AND CONFECTIONS À LA MODE.
Crown 8vo. 18. 6d.
DOGS: a Manual for Amateurs. Crown 8vo. Is. 6d.
DRESSED GAME AND POULTRY A LA MODE.
Crown 8vo. 18. 6d.
DRESSED VEGETABLES À LA MODE. Crown
8vo. 13. 6d.
DRINKS À LA MODE. Crown 8vo. 15. 6d.
ENTRÉES À LA MODE. Crown 8vo. 1s. 6d.
FLORAL DECORATIONS: Suggestions and Descrip-
tions. Crown 8vo. 19, 6d.
GARDENING À LA MODE. Crown 8vo. Part I.
VEGETABLES, 15.6d. Part 11, Fruits. Crown 8vo. 15, 6d.
NATIONAL VIANDS À LA MODE. Crown 8vo.
18. 6d.
NEW-LAID EGGS: Hints for Amateur Poultry
Rearers. Crown 8vo. Is. 6d.
OYSTERS À LA MODE. Crown 8vo. 1s. 6d.
PUDDINGS AND PASTRY À LA MODE. Crown
8vo. 18. 6.
SAVOURIES À LA MODE. Crown 8vo. Is. 6d.
SOUPS AND DRESSED FISH À LA MODE.
Crown 8vo. 18. 6d.
SWEETS AND SUPPER DISHES À LA MODE.
Crown 8vo. 18. 6d.
TEMPTING DISHES FOR SMALL INCOMES.
Crown 8vo. 15. 6d.
WRINKLES AND NOTIONS FOR EVERY
HOUSEHOLD. Crown 8vo. 18. 6d.
LONGMANS, GREEN, & CO. 39 Paternoster Row, London
New York and Bombay.



TEMPTING DISHES
FOR SMALL INCOMES
BY
MRS DE SALIS
1
AUTHOR OF 'SAVOURIES À LA MODE' ETC.
'n so manger,' that's the French saying, and mangering is as
necessary to me as it is to a Frenchman, or more so'
JOBLING, Bleak House
SEVENTH IMPRESSION
LONGMANS, GREEN, AND CO.
39 PATERNOSTER ROW, LONDON
NEW YORK AND BOMBAY
1899
n rol
All rights reserved



THE NEW YORK
PUBLIC LIBRARY
36479B
ASTOR, LENOX AND
TILDEN FOUNDATIONS
R
1946



PREFACE.
9 hour's born
Tulis little work is not intended as a cookery book
in the usual acceptance of the word ; it is merely
what the title indicates, viz. a few tempting and in-
expensive recipes within the scope of everybody's
cookery, and which I have been induced to collect
from many requests to do so. The plainest of
general servants should be able to manage any of
these dishes, and so vary the meals of those families
having small incomes, whose purses cannot afford
entrées, entremets, and savouries, and who would be
glad to have relishing dishes now and then; and
there is no reason why they should be debarred
from them, as so many can be made easily and in-
expensively,
A few persons have remarked that in my
d la mode series of Cookery Books (which the
public have kindly made so popular) many of
the recipes are too extravagant for short purses,
but I may mention that in those little volumes there
are recipes of all kinds to suit all incomes, A
recipe is often pronounced extravagant if the cook
sees cream in it; but any cook who knows some-
thing of the culinary art would understand that a
tablespoonful of cream goes a long way in entrées


vi
TEMPTING DISCS.
j
and savouries, Those little jugs of cream, price
sixpence, sold everywhere now, are invaluable, and
when opened they will keep quite fresh If placed
in the cool and stood in cold water, If one of
these is always kept in the house it will not, 1
think, be found an expensive luxury,
For an illustration: I had the other day a friend
or two to dinner, and one of these little jugs of cream
sufficed to make six little crimes de volaille will
the white sauce, some was used for salad dressing,
a tablespoonful in some soup, a little whipped over
somne apricot tartlets, and there was just enough ton
for coffee, Aquart mould of creann may be made
with one of the shilling jugfuls well whipped. To
whip this thick cream a lule mill must be added u
it. ''There is also the Cremain Company's crcam,
of Stockholm, which keeps for several days after
por ordinary sweet dishes the best Swiss inilla
le always available; two tablespoonfuls of it un.
diluted will be found very effective instead of
cream, and of course saves the sugar, as it is alrealy
sweetened. There are many lille things that are
great aids and boons in the kitchen, such as isin,
glaseine, used instead of gelatine, tomato vineyar for
llavouring, also enucilers, which is an expensive
and first-rate condiment to heighten the Mavour
of soups, gravies, UC,; and above all I advise
most strongly those who have to buy new siew.
ans, en 10 have Breden's patent mikser
hollowware, it is so clean and so durable, and is
esporrially adapted to close ranges, I ever my-
if use the corrugated iron saucepans; they wear
out to constantly, and the generality of cooka kwock
them about so that they soon become ansable, and



PREFACE
vit
they can never be relined, and are therefore unwhole-
some.
Upon all matters of cookery I shall be very
pleased to give advice, and to explain any of the
recipes in any of my books which may present
difficulties to the cook, on receipt of a stamped
directed envelope; and if I can help the fine art of
cookery, which cookery has become, by so doing I
shall indeed have achieved a success.
HARRIET A. DE SALIS.
HAMPTON LEA, SUTTON,
July 1890.






TEMPTING DISHES.
Celery Soup.
TAKE the white part of four heads of celery and cut
into pieces an inch long and put them into a saucepan
with two onions peeled and sliced thin, four ounces
of lean ham cut into dice, and a pint of nicely
flavoured white stock. Boil until the vegetables
are sufficiently soft to pulp them, press them through
a sieve, and return them to the saucepan; add three
pints more stock, two ounces of butter, a scasoning
of salt, white pepper, and two tablespoonfuls of
flour which have been moistened to a thin smooth
batter with a little cold stock or water. Boil again
for half an hour, then skim if necessary, and add a
teacupful of boiling cream or milk,
Italian Soup.
Cut the meat from a knuckle of veal; break up
the bones and make a broth of them ; take four or
five slices of the lean of bacon (ham is better if
handy) and lay them at the bottom of the stewpan,
and upon them put the meat from the knuckle, with
four carrots and three turnips sliced, a few pepper-
B


2
TEMPTING DISHES.
corns, a large onion stuck with four cloves and some
celery leaves (or celery seed); cover down closely,
and stew till the gravy is drawn out and the vegeta-
bles tender; then pour over the broth made from the
knuckle-bones and cover entirely. Add six spoon-
fuls of rice and stew for four hours ; pass the soup
through a sieve and add vermicelli before serving
Kidney Soup.
Cut about two pounds of ox-kidney into slices,
and then into small neat pieces. Take some flour
and season it well with salt and pepper ; roll the
kidney in this, and then toss them in a little good
beef dripping over the fire for ten minutes, then add
a turnip, a carrot, the white part of one leek, one
onion, and a little outer leaf of celery all cut up
fine. To this add a quart and a half (or more) thin
stock or cold water. Bring to the boil, then simmer
very gently for an hour and a half to two hours,
skim carefully, when it will be ready to be served.
When celery is not in season use celery seed.
Onion Soup.
Take medium-sized onions, one large parsnip,
one carrot, one small turnip, a few peppercorns,
two cloves, half a teaspoonful of salt, a rasher of
ham or bacon (lean), a little bit of celery, or the
seed when celery is not in season, a pint of milk,
and about a quart or a little more of stock. Pre-
pare the vegetables in the usual way and cut them
into very small pieces; chop the ham and put all
into a large saucepan. Let all boil for a few minutes,
throw in a little salt and skim thoroughly. In two
hours the vegetables ought to be soft enough to



TEMPTING DISHES.
3
pass through a fine sieve with the assistance of the
liquid; then return to a clean saucepan with the
milk and stir till boiling. If not sufficiently thick
one tablespoonful of cornflour may be mixed with
a little cold milk, added to the soup and boiled for
five minutes. Serve with fried bread.
Purée of Poultry or Game.
Take any remains of roast or boiled poultry or
game that there may be in the larder, carefully free
from bones and skin ; put the latter into a sauce-
pan with an onion, some mixed herbs (powdered)
and a teaspoonful of white stock or water, and boil
gently until the liquid is reduced to half the quan-
tity. In the meantime chop the meat very finely
and put into a mortar with a piece of fresh butter,
and salt and pepper to taste, and pound it to a
smooth paste, moistening it with a little of the
liquor from the bones, &c. Rub the paste through
a fine sieve and put in the saucepan with the re-
duced gravy strained and six tablespoonfuls of
inilk, and thicken with a mixture of cornflour cooked
in butter. Stir over the fire till quite hot.
Potato Soup
Take two pounds of potatoes weighed after
being washed and peeled, the outer sticks of some
celery, and a good-sized onion. Cut all up small,
and put into a saucepan with a heaped-up table-
spoonful of fresh butter and a seasoning of salt
and pepper. Cover the pan closely and stew over
a gentle fire for a quarter of an hour, stirring
B 2



TEMPTING DISHES,
frequently to prevent their sticking or becoming
coloured, Then pour over three pints of white
stock and simmer all until the vegetables are soft,
pass them through a fine sieve into a clean sauce.
pan, add a little more salt if necessary, a breakfast-
cupful of hot milk, and a large tablespoonful of
minced parsley. Boil up at once and serve very
hot.
Soup à la Russe.
Make about a dozen or more very small force-
meat balls, by mincing very finely half a pound of
lean veal and three ounces of beef suet. Put these
into a mortar with a little salt, pepper, minced
parsley, and a pinch of mixed herbs. Mix and
pound these to a smooth paste, moisten with a
well-beaten egg, and make this preparation up
into the required number of balls. Fry these well
in a little boiling dripping, drain them, and put
aside till required. Chop very finely three small
onions and one small cabbage, fry them in a sauce-
pan with two ounces of butter till lightly coloured,
then mix in as smoothly as possible two table-
spoonfuls of flour, Pour on it about two quarts of
nicely flavoured stock and stir over the fire till the
soup boils, draw the saucepan on one side and
allow the contents to simmer gently for thirty
minutes or till the vegetables are quite soft, cut a
nice slice of cooked ham or lean bacon into small
neat dice, and place them with the forcemeat balls
at the bottom of the soup-tureen, pour over the
boiling liquid and let it stand for five minutes,
then stir the soup round and serve,
A little finely
chopped tarragon (if to be had) sprinkled in is an
improvement.



TEMPTING DISIIES.
5
Sheep's Head Broth.
Take out the brains and wash every part of
the head well. Pierce the eyes and wash the skin
well with the liquor which exudes from it. Scrape
out the holes where the eyes have been, then put
the head and trotters in a tub of clean water with
a little soda and salt. Let them soak for some
hours, then take them out and scrape them well,
Put them into the pot with a gallon of water, a
teacupful of green peas (when in season) and three-
quarters of a teacupful of barley. Boil for three-
quarters of an hour. Add half a turnip cut in
slices, half a carrot, parsnip, and cabbage, cut very
small. Boil for an hour, add lecks, celery, parsley
cut small, and boil for another hour,
Brodetto of Fish.
Put some salad oil and some slices of onion
into a saucepan, let the onion become a nice
colour, then add some parsley and claret, or instead
of claret some vinegar and water, and when it boils
up add different kinds of fish. Season with pepper
and salt, and let the whole simmer gently till done,
Toast some slices of bread and place them in a deep
dish and serve the fish with the sauce on thein.
Brochet of Smelts.
Melt some butter and spread it on a dish, and
dredge raspings of bread on it, season with pepper
and salt, chopped parsley and shalots. Over the
smelts pour a glass of wine (this can be omitted),
a little Harvey and anchovy sauces, and some of



6
TEMPTING DISHES.
the above dressing of butter. Put them in the
oven for a quarter of an hour, serve quite hot on
a napkin and garnish with lemon and fried parsley.
Eel au Gratin.
Put some oyster sauce at the bottom of a pie-
dish, then a layer of sliced eel, scasoned with
pepper and a dash of nutmeg. Repeat the layers
of fish and sauce till the dish is filled. Cover with
fine bread crumbs, put little tabs of butter here
and there, and bake for half an hour.
Eels Stewed.
Cut the cels into pieces about thrce inches
long ; stew them gently in a little broth or stock
with a teaspoonful of sweet herbs. When tender
remove the eels and strain the stock, season with
a little pepper and salt and a dessertspoonful of
ketchup; and, if possible, some port-winc drcgs;
add also a little finely chopped parsley. Thicken
the stock with a little brown thickening, skim off
any fat, warm up the eels in the stock, and serve
with some fried bread.
Fish Quenelles.
Retrove all skin and bones from any good cold
fish ; pound say five ounces in a mortar till fine.
Put the bones in a saucepan with a little water,
pepper and salt, to make stock. When sufficiently
donc, strain it, and when cool soak in it two ounces
of stale brcad-crumbs, squeeze it out, stir over the
fire in a small pan till dry without burning ; turn
it into a basin and beat into it the yolk of an egg.



TEMPTING DISHES.
7
When cold mix the fish into it, add a little piece
of butter, salt, pepper, a grate of a nutmeg, and one
whole egg. Shape the mixture into ovals like eggs
with two tablespoons, and poach them in boiling
water. Sauce can be served with them or not.
Haddock Soufflés.
Have some puff paste patty cases, as for oyster
patties, spread anchovy butter all round inside
them, put in some dried haddocks, cut up very
finely, and place on the top of each a cheese souffle
mixture ; place in the oven and serve very quickly
and hot.
Mackerel with Black Butter.
Take the mackerel and soak it for a couple of
hours in oil, seasoned with pepper and salt, and
then broil it, basting with the oil. For sauce melt
a tablespoonful of butter in a fryingpan till quite
hot, fry some parsley in it and a tablespoonful of
vinegar and two of stock ; boil up and pour over
the mackerel, and serve very hot.
Mussels à la Rochelle.
Steep some mussels in oiled butter with a little
lemon juice or tarragon vinegar, cayenne, and an
idea of shalot, then roll them separately in fine
bread-crumbs, next in beaten egg, and then again
in bread-crumbs, and fry a golden yellow.
Salmon (cold remains).
Butter a stewpan and put in one or two small
sliced onions and a handful of finely cut vegetables,



TEMPTING DISHES.
9
tablespoonfuls of glaze; put the dish in the oven
for twenty minutes to half an hour, and then
sprinkle over it some brown bread-crumbs and
serve.
Fillets of Sole à l'Italienne.
Bake the fillets for twenty minutes, lay them
flat on a dish and pour the following sauce over
them : Mince a couple of shalots quite fine and fry
them to a pale straw colour, add two or three
mushrooms finely minced, a little chopped parsley
and the liquor in which the fillets were cooked.
Let the whole boil for a quarter of an hour, add a
little salt and pepper, melt a small piece of butter
in a saucepan and mix with it a little flour. Turn
the sauce into this, let it give one boil up and it is
ready
Fillets of Sole à la Reine.
Take some fillets of sole, spread them on one
side with a layer of stuffing made of bread-crumbs,
chopped parsley, pepper, salt and cayenne, and a
little beaten egg. Roll up the fillets of sole and tie
each one round with tape, boil them in water with
a little salt till tender, drain them and put them
aside.
Make a white sauce with a little stock thickened
with flour mixed to a smooth paste with cold
milk, add a small lump of butter, two cloves, pepper
and salt, and a dust of coralline pepper ; let this
simmer till flavoured; strain, put back in the
saucepan, add a spoonful of raw cream and the
beaten yolk of an cgg. Put the cooked fillets of
sole in this sauce to get quite hot, but it must not
boil after the cream and egg are added. Remove



10
TEMPTING DISHES.
the tape carefully, and dish the fillets set upright
with the sauce round them.
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Fillets of Beef with Mushrooms.
Take a piece of rumpsteak, cut it in slices three-
cighths of an inch thick and trim them to shape and
size of a mutton cutlet. Melt some butter into a
baking-tin, lay the fillets in this, and let them stand in
a warm place for an hour or two. Then take them
out and fry them in a very hot butter or good drip-
ping, turning them so as to let both sides colour.
Melt a tablespoonful of butter and mix it with
a tablespoonful of flour. Moisten with some good
stock free from fat, add a little colouring (Parisienne
is best and cheap) and about half a basketful of
button mushrooms neatly trimmed and washed.
Let the sauce cook till the mushrooms are done,
add the juice of half a lcmon, pour the sauce on
the dish, heap the mushrooms in the centre and
arrange the fillets round in a crown shape.
Hashed Beef with Tomato Sauce.
Make a tomato sauce by removing the pips
from each tomato and the watery substance, put
them into a saucepan with plenty of butter, pepper,
salt, a bayleaf and some thyme, add a few spoon-
fuls of either stock or gravy, keep stirring over the
fire till all is reduced to a pulp, when it should be
passed through a sieve and allowed to get cold. Cut
thin slices of roast beef, which should be underdone,
trim them as near as possible to the same size, lay
them in a saucepan, sprinkle pepper and salt over
and pour on the cold sauce.
Put the saucepan



TEMPTING DISHES.
over a gentle fire and let the contents become
slowly hot, then serve and garnish with fried sippets
round the dish.
Beefsteak Pudding.
Make a paste of six ounces of chopped suet and
three-quarters of a pound of flour, butter a pudding-
basin and line it with the suet. Flatten some
rumpsteak and cut it into small pieces, also some
ox-kidney. Put a good handful of flour on a
board, well pepper and salt it, then roll each piece
of steak and kidney in it, add some stock, cover
with paste, tie it over with a buttered and floured
cloth and boil for four hours.
Stewed Beefsteak,
Brown one pound of steak slightly in a fryingpan,
then place it in a stewpan with a carrot, a turnip,
and a large onion all sliced ; cover the meat with
sufficient stock. Let it stew very gently and
sprinkle a little chopped parsley over it before
serving. Thicken the gravy with a little butter
and flour and add a few port-wine dregs, a little
mushroom catsup and Worcester sauce, and send
to table with it carrots and turnips cut into shapes
and cooked in stock.
Beef Trifles.
Take a pound of cold roast beef, mince it very
finely, then put it into a basin and mix with it a
seasoning of salt and pepper, three ounces of melted
butter, two tablespoonfuls of finely grated horse-
radish, six tablespoonfuls of fine bread-crumbs
and a teaspoonful of minced onion. Mix these


12
TEMPTING DISHES.
beaten eggs.
ingredients thoroughly, then moisten well with
Put the mixture into small well-
buttered cups or moulds, bake in a moderate oven
for twenty minutes, then turn out and garnish with
sprigs of fresh parsley and serve with or without
horseradish sauce.
Boned Leg of Mutton.
After removing the bone from the mutton
make some parsley forcemeat with bread-crumbs, a
little lean bacon, two shalots, and fill up the hole
where the bone was taken from, cut away any extra
fat, and sew it up. Bind it and tie up compactly
and roast with great care. Remove the binding
and serve with good thick brown gravy.
Calf's Brains and Black Butter.
Soak the brains in vinegar and water and put
in a little piece of thyme. Fry some round pieces
of bread for about twenty minutes. Place some of
the brains, after draining them, on each piece of
fried bread, make a little hole in cach piece of brain
and place a piece of red tongue in each. Pour black
butter over and serve. The black butter is made by
taking one ounce of butter and melting it in a frying-
pan till it turns a rich brown colour, then add half a
teaspoonful of chopped capers, half a teaspoonful of
Harvey sauce, and the same quantity of mushroom
catsup and a little pepper. This can be used
thickened if preferred.
Calf's Head Fritters.
Cut some slices from a calf's head (cold) and mask
with tomato sauce, dip them into batter and fry a nice
golden colour. Serve crisped parsley as a garnish.'



TEMPTING DISHES,
13
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Chicken Cutlets.
1
Trim the remains of a cold roast or boiled fowl
into nice cutlets. Cut pieces of bread the same size
and shape. Fry the bread to
Try the bread to a pale brown in
butter and put in the oven with the door open to
cep warm. Dip the cutlets in melted butter
mixed with thc bcaten yolk of an egg, roll in
bread crumbs, season with salt and pepper, and fry
for five minutes. Serve cach cutlct on a piece of
fried bread,
Fried Chicken.
of
Cut a chicken into pieces, lay it in salt and
water, which should be changed several times.
Roll cach piece of chicken in four and fry in very
hot butter or clarified dripping. Season with
pepper and salt and a trifle of cayenne, and serve
hot.
Croustades of Chicken.
Pick the remains of a cold boiled chicken free
from bones and skin and pound thoroughly with a
third of its quantity of white sauce, season with salt
and pepper, and pass through a wire sicve. Work
this in a stewpan with half a gill of crcam over the
fire with a wooden spoon till it is hot and light; if
it should be too soft stir in the yolk of an egg ;
fill the croustade case and cover the top with hard
boiled yolk of egg passed through a wire sieve, on
which sprinkle a little chopped parsley. Garnish
round with crisped parsley. Make the croustade
case with two ounces of flour, the yolk of an egg and
a pinch of salt worked into a smooth paste with cold
water, roll out these, and then stamp out as many


TEMPTING DISHES.
--
--
rounds as possible with a good-sized plain cutter,
gather up the rough picces and make them into a
ball. Now roll out one of the rounds of paste
much thinner and place it in the mould, dip the
ball of dough into flour and press it in the lined
mould, trim off rough edges, remove the ball and
fill with rice that has been mixed with a third part
suet. Fill as many croustades as required and bake
them a pale colour.
Stewed Duck.
Cut a duck into joints and fry a light brown in
butter. Put them in a stewpan with half a pint of
gravy, a couple of large onions, a little salt, parsley,
two sage leaves, and a sprig of marjoram. Cover
and stew till tender. Remove the onions and herbs,
add a little pepper ; skim; mix a little flour into the
gravy, stir and boil.
Curried Eggs.
Fry two sliced onions in butter, then add a
tablespoonful of curry powder, and fry this also for
a minute or two; then pour the whole into a stcw-
pan with a pint of broth. Let all stew till the
onion is perfectly tender, then mix a small cup of
cream (or milk thickened with arrowroot and
slightly sweetened, or a cup of cocoanut milk), and
simmer all together for five minutes. Cut six
hard-boiled eggs into quarters and let them heat
thoroughly, but do not let them boil; run the sauce
through a hair sieve before putting in the eggs.
Egg Cutlets.
Boil hard six eggs, and when cold and shelled
cut them into rather thick slices; dip cach slice



TEMPTING DISHES.
15
ter,
2
14
inc
in
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into beaten egg, roll in bread-crumbs seasoned with
pepper, salt, and minced parsley; fry them a light
brown, and do not let them lie in the fryingpan an
instant after they are cooked. Drain them free
from fat and lay them on a very hot dish, arranged
neatly, and pour some boiling gravy over them.
Egg Kromeskies.
Poach three eggs in water a little salted, with
a tablespoonful of vinegar in it; drain the eggs,
sprinkle them with a little salt, pepper, and a dust
of nutmeg. Dip them in batter and fry in boiling
lard for one minute only.
Epigram of Lamb and Peas.
Place a breast of lamb in a stewpan, with a
little water, three onions, one carrot, some outer
sticks of cclcry, a little pepper, salt, parsley, and
swect herbs to tastc. When cooked cnough to
allow it, pull out all the bones and put the brcast
between two dishes with a heavy weight on it.
When cold cut it into sinall cutlcts, egg and bread,
crumb them, fry them a nice colour, and serve
with some peas in the centre of the dish, or, if pre-
ferred, a purée made by boiling a pint of peas in
salt and water, a slice of onion, a sprig of parsley,
and a few mint Icaves. When cooked pass it
through a sicvc and moisten with some stock, put it
into a saucepan with a piccc of butter, and work it
over the fire till quite hot.
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Haricot Mutton.
Cut up part of a best end of neck of mutton into
chops, or the whole if required; trim off most of the



15
TEMFTING DISHES.
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fat from the chops and fry them a delicate brown;
just flour them slightly before frying, and then
put them into the saucepan; fry a large carrot, cut
in slices a turnip, a parsnip, two onions, add a stick
or two of celery or some celery seed, and a handful
of parsley. Season well with salt and pepper and
a little mushroom catsup or Worcester sauce, and
place them over the meat; add some boiling stock
to cover, and let them simmer very gently for a
couple of hours. Then take up the meat and
vegetables, cut the latter up small
, and place it ir.
a deep dish. Thicken the gravy with a little flour
and butter, pour it over the meat and serve very
hot.
Kidney Fritters.
Make a breakfast-cupful of nice frying batter,
and stir in a tablespoonful of finely minced onion,
a teaspoonful of mixed herbs, and a small pinch of
cayenne. Take half-a-dozen sheep's kidneys, re-
move the skin, and cut each one into three or four
slices; season these with a little salt, dip them
into the batter—which ought to be thick enough to
stick to the meat-and fry in boiling fat till suffi-
ciently cooked and coloured a nice brown; drain
wel and serve piled up with a little parsley
powdered over the top and a few sprigs of parsley
placed round about.
Stewed Ox-Kidney.
Cut the kidney into pieces about the size of
half a sheep's kidney ; brown the outside quickly
in a fryingpan with a very little fat or butter;
then place them in some good dark gravy to stew
very gently. Fry a few small onions in the frying-



TEMPTING DISHES.
17
pan, after browning the outside of the kidneys, till
the onions are nice and brown, and then add these
to the stewed kidneys; season with pepper and
salt. These cannot be stewed too gently or slowly;
they must on no account boil or they will be
spoilt.
Stewed Kidneys.
Skin and parboil kidneys, simmer till tender;
slice, and toss them in a saucepan with butter :
add pepper and salt and a slight dredging of flour.
When the four is well amalgamated with the butter,
moisten with a little stock; add wine, a little
minced parsley, and a few drops of Worcester
sauce. Let the whole simmer a few minutes and
serve.
It takes about an hour and a half to simmer the
kidneys.
Kidneys and Tomatoes.
Throw three kidneys in boiling water ; having
skinned and split them open, pepper and salt them.
Slice four tomatoes and put them into a saucepan,
with a sliced onion, a gill of stock, salt and pepper,
and stew for fifteen minutes, Put a quarter of a
pound of butter or dripping in a fryingpan; put in
the kidney and later the tomatoes, and fry. Pour
into a buttered pie-dish, cover with bread-crumbs
and egg over, and place in oven for ten minutes.
Kromeskies.
Take some pieces of meat or poultry and mix
them with good brown sauce that is firm when
cold; fold up a small quantity of this in a slice of
fat bacon, which must be cut as thin as possible
с



TEMPTING DISHES.
6.
o
and the ends closed, so that the sauce cannot
escape whilst the kromeskies are fried. After
wrapping them in the bacon dip them into batter
and fry to a nice golden colour.
Then arrange
them on a dish in a pyramid and serve with fried
parsley.
Lamb Cutlets au Parmesan.
Take the best end of a neck of lamb, take six
cutlets and partly fry them, then steep them in a
sauce made of two tablespoonfuls of white sauce, in
which is mixed four spoonfuls of grated Parmesan
cheese, and then coat them twice over with egg and
bread crumbs, make the surface very smooth and
even, fry them a golden brown, dish them up in a
circle and garnish with fried parsley.
Lamb's Fry.
Parboil the sweetbreads. Throw them into
cold water, and when cold trim them. Flour all
the pieces and fry in the fryingpan in a little
dripping or in the fat of the fried bacon, which
should be served with the fry. When nicely
browned pour a little water into the dripping-pan
and thicken it with a little flour. Throw in a little
chopped parsley and season with pepper and salt;
it takes about ten minutes to fry.
Lamb's Head Curry.
Put a clcansed lamb's head in a stewpan with
sufficient water to cook it, having previously
blanched it. Let it stew slowly till the meat falls
from the bones. When cool cut it into small



TEMPTING DISHES.
19
-
i
pieces. Fry a small onion in two ounces of butter
to a light brown, add a tablespoonful of curry
powder and half a spoonful of curry paste; mix all
together with half a pint of good gravy or stock, put
in the meat and let it stew gently for half an hour.
Stew the brains in water five minutes, chop them
very fine, mixing with them a handful of bread-
crumbs, a little chopped parsley, pepper and salt,
bind together with an egg, and make them into
small round balls; egg and bread-crumb, then fry a
pale brown; serve the curry with the balls round
and boiled rice served separately.
Lobster Cutlets.
Take all the meat from the lobster and cut it
up in little pieces, with a small piece of onion, a
teaspoonful of chopped parsley, a teaspoonful of
anchovy sauce, a dust of cayenne and a piece of
thin lemon-peel the size of the thumbnail; pound
all in a mortar till smooth, and mix in sufficient
lobster butter to make the whole a bright red,
then add butter till the mixture can be easily
moulded, after moulding, flour them, then egg
and bread crumb them till of a delicate brown;
stick in each a little piece of the tips of the small
claws to represent a cutlet bone ; serve with fried
parsley in the centre. Lobster butter is made by
pounding the spawn with some butter in the mortar.
Lobster Pancakes.
Divide a lobster into as nice pieces as possible,
dip cach into good frying butter, adding to it a
little cayenne pepper and a few drops of essence
of anchovies. Fry in hot fat as quickly as possible.
C2



20
TEMPTING DISHES.
0
07
Macaroni Quenelle.
Take onc ounce of macaroni, four ounces of
brcad-crumbs, two eggs, half a pint of milk, a tea-
spoonful of minced parsley, a pinch of mixed herbs,
a dust of cayenne and salt to taste, two ounces of
melted butter, and two spoonfuls of chopped ham;
boil the macaroni till cooked, cut it into small
picces, boil the milk and pour on the bread-crumbs
and soak for five minutes, add the macaroni, herbs,
eggs, melted butter and ham, stcam in a well-
buttered basin for an hour, and serve with brown
mushroom sauce over it.
1
Meat Fritters.
Take any remains of a chicken or vcal, or even
mutton or lamb, mince very finely; scason highly
with onion, chopped parsley, and a little mixed
swcct herbs. Make all this into a liquid state by
mixing it in a little pale stock and milk, then place
this inixture into a soup plate and let it get cold
and sct into a firm jelly. Cut little picces out
about an inch and a half in diameter, flour them
well, dip them into batter, and then plunge them
into smoking-hot fat. These are also very good
made with calf's liver, scasoned with shalot or
garlic, for those who do not object to thc flavour.
Meat Toast.
Takc any sort of mcat that has been served at
tablc, cut it into small square picces, and make a
well-thickened ragout of it; when cold, put in the
yolky of two raw eggs, arrange thc mcat upon some



TEMPTING DISHES.
21
crumb of bread, and draw a knife dipped in a beaten
egg over it. Grate some bread upon the whole,
fry, and serve with clear sauce.
+
Mushroom Cutlets.
Remove the pecl and stalk from a dozen large
mushrooms, scrape out the gills, wash and chop
them fine, mix with them sufficient good sauce to
bind them together, add a little chopped parsley,
salt and pepper, the yolks of two raw eggs, and
place on the stove in a saucepan to come to boil-
ing-point without actually boiling; turn the mixture
on to a plate to cool. When wanted, divide this
into six or cight equal portions with the aid of a
palette-knife, add a little flour and form them into
cutlets; then egg, crumb, and fry in hot fat. Dish
them in a circle with a few peas in the centre and
white mushroom sauce round.
Mutton Collops.
Chop some parsley and one shalot, and get
small thin slices, about two inches square, from
the chump end of a loin of mutton. Fry the
collops alone, till brown on both sides, in a stew-
pan with one ounce of dissolved butter. The fire
should be brisk, and the collops turned up and
down in the butter. When done take them out,
put in the parsley and shalot, add a little more
butter, and stew for five minutes, Then add a
tablespoonful of flour, a tablespoonful of catsup,
a little stock, and the juice of half a lemon. Put
in the collops, make them hot but do not boil them;
pour the sauce over and serve with potato balls.


22
TEMPTING DISHES,
Mutton-Chops aux Légumes.
Trim some mutton-chops and set them to stew
gently over the fire, with a slice of butter, a bunch
of parsley, and green onions, two or three cloves,
and a little bit of garlic; moisten the whole with
a tumbler of stock and the same quantity of claret,
adding a carrot and a slice of ham. When done
skim off the fat and serve the chops with the
sauce, the ham and the roots. Garlic and wine
may always be omitted when not liked.
Mutton-Chops à la Marinière.
Take some loin chops, rather short and thick,
put them into a stewpan with a piece of butter
about the size of an egg, turning them a few times
over the fire till they are rather brown, then moisten
with a large glass of claret and as much stock,
adding a dozen small white onions. Let the whole
boil half an hour over a slow fire, then add two
rashers of streaky bacon, a carrot and a parsnip cut
into bits, a small bunch of fine herbs, some chopped
parsley, pepper, salt, and a sprinkling of vinegar.
When the chops are done, and the sauce nearly
consumed, dish them for table with the onions
round and the pieces of bacon, &c.
Mutton-Chops en Robe de Chambre.
Put some mutton-chops in a fair quantity of
stock, adding a bunch of parsley and green onions.
When the chops are done, take them out, skim
the fat off the stock, strain, and reduce it to a thick
gravy, putting in the chops again for the gravy to



TEMPTING DISHES.
adhere to them, then take them out and leave
them to cool. Make a forcemeat with a little
piece of fillet of veal, a little bit of beef, two eggs,
salt, pepper, parsley, and onions cut small and
moistened with milk; cover each chop with the
forcemeat, grate bread over them, and put them
into the oven to brown. When they are a good
colour drain off the fat and serve with good clear
gravy
Onions à l'Étoile.
Take a large Spanish onion, core it with the
column cutter, then cut it down within two inches
of the bottom in divisions like an orange, so that
it has somewhat the appcarance of a star. Make
a mince of beef or mutton in the usual way, flavour
it highly, and fill in the onion with it, tying the
onion round till it is cooked to prevent the mince
falling out. Make a hole in the centre of thic
mince and put some carrots and turnips, cut in
Julienne strips made with a brown sauce, in which
a little isinglassine has been mixed. When it is
cooked cut the string and dish up with a mush-
room purée round it.
Pigeons en Capote.
Take the number of pigeons required, clean,
truss, and stuff them with a mixture made of the
chopped livers, parsley, butter, and a few bread-
crumbs. Place them in a stewpan with two or
three slices of bacon, and stew gently for three-
quarters of an hour. Thicken the gravy, and add
a couple of tablespoonfuls cach of mushroom
catsup and port-wine (the port-wine may be
omitted). Usc stock to stew them in.



24
TEMPTING DISHES,
=
=
$
C
Potato Cutlets.
Put some cold boiled potatoes into a basin,
beat them to a smooth pulp, and to every pound
add one ounce of warmed butter, salt, pepper, and
a tablespoonful each of minced parsley and finely
chopped onion, and one well-beaten egg. Mix all
thesc together thoroughly, and then allow the
mixture to get quite cold, then make it up into
ncat cutlct shapes. Brush over with bcaten egg
and coat thickly with grated chcesc, and fry in
the usual way.
When just dclicatcly browned,
drain very carefully and arrange the cutlets in
two rows down the middle of a hot dish, onc
cutlct slightly overlapping the other. Garnish with
parsley and serve hot.
Rabbit Batter Pudding.
Place at the bottom of a buttered pic-dish two
rabbits cut into pieces, scason and sprinkle with
chopped parsley and shalot, cover this with a layer
of streaky bacon, fill up with batter and bake.
Minced Rabbit.
Take the remains of a roasted rabbit, cut off
all the meat and mince it with a little roast mutton.
Break the bones of the rabbit into small pieces
and put them into a stewpan with a slice of butter,
two shalots, a very small picce of garlic, thyme,
and a bayleaf ; turn all this a few times over the
fire, then shake in a little flour; moisten with a
glass of light claret and as much stock, and let it
boil half an hour over the fire ; strain it off and



TEMPTING DISHES.
13
put in the mincemeat, with salt and pepper ; let
the whole heat without boiling, and serve hot;
garnish with fried sippets. The claret, of course,
can be left out when not required.
0
Rabbit à la Poulette.
Joint a young rabbit and put it into a stcw-
pan with sufficient stock to cover it. Season with
a little parsley, some sweet herbs, two small onions,
and if possible a few mushrooms. Let it boil up
in a few minutes, then draw it aside and let it
simmer very gently for an hour; remove the mcat,
strain the liquor and beat it briskly up, and add it
to the rabbit, garnish with parsley and sliced lemon.
.
!
Rabbit à la Tartare.
Have a rabbit boned, cut it in pieces, put it to
stcep for an hour with an onion, some parsley, a
few mushrooms and chives, all chopped finely; add
pepper and salt to taste and a few drops of oil,
then dip cach picce of rabbit in egg and bread-
crumbs and broil.
Ragouts for an Entrée.
Take some small dariole tins and line them
thinly with batter made with a quarter pound of
Vienna flour, two eggs, and rather more than a table-
spoonful of salad oil; mix into a paste with a good
half tumbler of cold water and see that the batter is
smooth and not lumpy. Fry these in a saucepan
with plenty of fat in it, and not too hot when the
moulds are first put in. They must be done one at a
time, and as soon as the cup is put into the grease it



TEMPTING DISHES.
27
on a skewer (three or four on each skewer) and
cook them in one ounce of butter in a fryingpan.
ut
a
Led
flour.
1
the
Rumpsteak à la Bonne-Bouche.
Rub a thick steak with salt, pepper and mustard,
Put some butter into a fryingpan, and
when it is boiling put the steak in and cook
with a few sticks of celery cut small and about
eight mushrooms; a good thick slice of onion
and one little tiny piece of garlic should be put
into the pan merely to lend its flavour. Fry all
very quickly; after taking it up remove the grease
and add one tablespoonful of well-smoothed flour,
two of Harvey sauce, one tcaspoonful of bovril
melted in a teacupful of boiling water ; stir well the
whole time and let it have a good boil up; serve
the same separately.
Sausage Pudding.
Make a suct crust and line a greased pudding-
basin with it and fill the basin with sausages and a
very little water, put on the cover, press the sides
close, wet and flour the pudding-cloth and cover
the pudding, &c., and boil one hour and a half.
Savoury Moulds.
Mince half a pound of underdone beef or mutton
as finely as possible and put it into a basin with half
its weight in brcad-crumbs, one ounce of butter
broken into small pieces, a tablespoonful of finely
minced onion, a teaspoonful of mixed powdered
herbs and a good scasoning of salt and pepper.
Mix these ingredients thoroughly, moisten with



TEMPTING DISHES.
29
1
an onion, carrot, celery, one or two each of cloves, all-
spice, and peppercorns, and any trimmings of bacon,
and let it simmer very gently for two hours, when
it should be done enough for the bones to slip out
easily, take it up, remove the bones, and skin the
tongue. Place the head on a greased baking-tin
with the tongue upright in the centre; sprinkle
with chopped parsley, pepper and salt, and a very
little scraped onion and shalot; cover thickly with
brcad-crumbs, putting picces of butter here and
there, pour very little of the broth round, and bake
till the crumbs are quite brown. Meanwhile, wash
and skin the brains, boil them quickly in a little
broth, drain and cut each piece in two, flour them,
egg and crumb, and fry in hot fat. Make a sauce
by slicing an onion into a stew pan with a piece of
butter; fry till brown; mix in a spoonful of flour,
add a cupful of the broth and one of brown gravy ;
stir till it boils, add a tablespoonful of sharp sauce,
strain, and mix in a tablespoonful of chopped
parsley, pour round the hcad and garnish with
fried brains.
Tomato Curry.
Bake some large tomatoes and pass them
through a sievc; add a tablespoonful of finely
inced onions, a pinch of garlic, and some good
rry powder ; add enough stock or water to moisten
2 whole. As the water or stock reduces, add
pre till the whole is well cooked, when remove
d serve very hot. It is not necessary to serve
e with it.
Tongue Pie.
Takcequal parts of cold tongue and cold poultry.
ne an carthenware baking-dish with good pic.



30
TEMPTING DISHES.
ten
any
per
ser
cu
crust, put the two meats into it in layers, seasoning
each layer lightly with salt and pepper; when the
dish is full add sufficient cold gravy of any kind to
moisten the meat; put an upper crust on it; cut a
few slits in the upper crust to allow the steam to
escape, and brush it over with melted butter. Bake
in a moderate oven for an hour and serve either
hot or cold.
Milanese Timbale.
Cook some macaroni in good beef gravy, drain
it in a colander, place it in a warmed dish, and mix
with some grated Gruyère cheese. Prepare a
sauce with a few tomatoes, in which mix two or
three mushrooms, forcemeat balls, and shelled
shrimps. Make a light dough, line the bottom
and sides of a round mould after greasing it with
fresh butter, then put in a layer of macaroni, a
layer of the prepared sauce, and so on till the
mould is full. Pour a little beef gravy on the whole,
and place the mould long enough in the oven to
bake the paste; turn it out of the mould and
serve either with tomato or brown sauce round it.
Tripe à la Française.
Take a pound of fresh tripe, cut it into pieces
about two inches square, put them into a stewpan
with enough good veal broth or light stock to cover
them, and let them simmer gently from four to
four and a half hours, or until the tripe is perfectly
tender. Put into another stewpan two or three
button mushrooms chopped, a little chopped parsley,
a small onion minced, part of a bayleaf, a little
pepper and salt, and a gill of white sauce. Stir
these over a gentle fire till the mushrooms become



TEMPTING DISHES.
31
to
le
XX
EX d
1
tender, and then add half a pint of veal broth or
any pale broth.
Let the same boil until it is
perfectly smooth, then pour it over the tripe and
serve.
Fritot de Cervelle de Veau.
Blanch the brains, and when cold they must be
cut in slices as neatly as possible, seasoned with a
little eschalot and parsley finely chopped and a
little salad oil; then dip into batter and fry till a
nice golden colour.
Veal Mould.
Slice evenly any cold roast veal, put a layer of
this at the bottom of a pic-dish ; season with pepper
and a little finely shreded lemon-rind. Next put on
a layer of sliced cold boiled bacon or ham. Boil
four eggs hard, and when cold slice and fill the dish
with alternate layers of vcal, ham, and eggs. Steep
half an ounce of gelatine in a little cold water, and
then add three-quarters of a pint of good stock
flavoured with beef extract and lemon-juice. Boil
till quite dissolved, and pour over the meat lot, but
not boiling Turn out when cold.-Caterer.
Vinaigrette of Fish.
Take any cold fish; heap the pieces without any
bones or skin with them in a mound in the centre
of a platter, Chop two boiled eggs, the yolks and
whites separately, and arrange first a border of
chopped yolks, then a border of chopped whites
around the fish, finally add a wreath of capers
about an inch from the eggs and serve the fish
with a vinaigrette sauce, made by mixing a tea-
spoonful of pepper, one of salt, and half a ona



32
TEMPTING DISHES.
of mustard to a paste and gradually adding vinegar
enough to make half a cupful. When mixed add
two tablespoonfuls of olive oil and beat the whole
very thoroughly. This same may be used with
cold meat also.
411
an
m
TI
la
TO
Yorkshire Pudding.
Take three ounces of flour, two cggs, a little
over a gill of milk, two ounces of beef dripping,
quarter of an ounce of Cowan's baking-powder;
mix the flour, eggs, milk, and baking-powder to-
gether; add a pinch of salt; put the dripping into
a baking-tin, and place it in the oven to get hot;
then pour in the batter and cook either in front of
the fire under mcat which is being roasted, or else
in a quick oven. In the oven it takes from fifteen
to twenty minutes to cook, but much longer iſ put
under the meat.
TE



34
TEMPTING DISHES.
M
half a pint of water to sufficient flour to make it
the required thickness and then work in the yolk
of an egg, and just before using the batter the
white of the egg stiffly whisked should be added.
CON
WICA
Ons
Apple Fritters.
Peel some apples, cut them in rings and stamp
out the cores; sprinkle a little very finely grated
lemon-rind over them, also a little castor sugar and
a little rum, and let them remain with this on them
for an hour, and then dip into the prepared batter
before frying them.
and
Albert Sandwiches.
Take three eggs; a piece of butter the size of a
walnut ; a little grated cheese ; a little salt; and a
dust of cayenne pepper. Put all into a saucepan
and stir over the fire till it thickens ; cut some round
pieces of bread, fry them in butter and spread the
paste over them, and sprinkle a little grated tongue
or ham over them before serving.
Banana Fritters.
Peel and cut each banana in half lengthwise ;
sprinkle a little finely chopped lemon-peel over
them, and a little rum (the Liquid Sunshine rum is
the best). Then dip the bananas in batter; fry
them, and dust them with powdered sugar.
Batter Puddings.
Take six ounces of flour ; add a saltspoonful of
salt and sugar to taste; moisten with a pint of
milk; mix till smooth and free from lumps; then
beat up separately two eggs; strain the eggs and



TEMPTING DISHES.
35
ارد
thick cream.
ited
and
sem
the milk and mix it quickly; while this is doing
put one tablespoonful of beef dripping into a tin,
and when it is very hot pour in the batter, and
bake for an hour and a half. The batter before the
eggs are added should be of the consistence of
Put the tin in the hottest part of the
oven for an hour, then remove it to a cooler part
to cook thoroughly through in another half-hour.
Serve with meat or gravy.
Carrot Pudding.
Grate two cupfuls of carrots ; add to this one
and a half cupfuls of finely chopped suet; four of
moist sugar; eight of flour; half a pound of
chopped raisins; the same of currants; one salt-
spoonful of salt; and steam four hours. Set in an
oven twenty minutes before serving.
Chocolate Blancmange.
Take a tin of condensed milk, and add some
fresh milk to it; stir it over the fire, and stir into
it about six sheets of white leaf gelatine which has
been soaked in a cup of cold water; add three
teaspoonfuls of grated chocolate, boil ten minutes,
stirring all the time; when nearly cold beat for
five minutes or until it begins to stiffen. Flavour
and whip up at once, and put into a wet mould, and
it will be firm in six or seven hours.
ofa
21
a
he
Chocolate Pudding.
Take three tablespoonfuls of sugar, four of
cornflour. Dissolve two and a half tablespoonfuls
of grated chocolate in hot water, scald a quart of
milk by putting it into a boiler over boiling water.
D 2


36
TEMPTING DISHES.
Dissolve the cornflour in a little scalded milk, and
before it thickens, stir in the dissolved chocolate;
keep all in the boiler, stirring constantly till cooked.
Use with cream or custard.
1
Coffee Custards.
3)
1
Make a quarter of a pint of very strong clear
coffee and, when cold, stir it into half a pint of
sweetened milk; beat up two fresh eggs (leaving
out the whites), mix them with the coffee and
milk; put into a jug and stir over the fire as above,
When cool, pour into custard glasses.
Crumb Pudding.
One quart of milk, the same of bread-crumbs,
three-quarters of a cup of sugar, the yolk of two
eggs, à tablespoonful of butter : flavour with
nutmeg and lemon; then bake in a slow oven, and
when done spread over a layer of red-currant jelly.
Whip the whites of the eggs to a froth ; add two
tablespoonfuls of castor sugar; pour over the jelly
and bake a light brown.
The Empress Rice.
RIZ À L'IMPERATRICE.
Boil three tablespoonfuls of washed rice in
a pint of milk, with sugar to taste, and a few drops
of essence of vanilla. Make a custard with a gill
of milk and three eggs, and when cold add it to
the rice. Bcat to a froth a gill of cream with
some sugar and a pinch o1 isinglassine, dissolved
in a little water. Mix this in with the rice and
custard ; fill a mould, and set on ice; then turn it
out and serve. Preserved fruit, or preserve, may
be served with it.



TEMPTING DISHES
37
French Cannelons.
Make some puff paste, roll thin, and cut into
equal-sized strips. Place a spoonful of jam in the
centre of each, cover with another strip of pastry,
give a slight twist in the centre of each, and fry in
boiling lard for about ten minutes ; then drain
thoroughly upon a hot napkin and sprinkle with
powdered sugar,
Fig Mould
Take half-a pound of figs, the yellow peel of
a lemon, chopped fine, one and a half ounces of
white sugar, and a large teacupful of water; put
all in a jar with a cover or lid on, and place it in
& saucepan with as much boiling water as will
reach half-way up the jar, and let all stew gently
till all the liquid is dried up and the figs are quite
soft; press the figs into a mould and let it stand
till cold, then turn out, and pour a custard round it.
Fig Pudding.
Chop a pound of figs and six ounces of beef
suet. Put a teaspoonful of baking powder and
à pinch of salt into hall-a-pound of flour. Put
this mixture into a basin with a quarter of a pound
of bread crumbs and two tablespoonfuls of brown
sugar. Beat up two eggs till light, and moisten
with a little milk these ingredients to a stiff
paste, and put it into a buttered mould with a cloth
over, and boil it in boiling water for two hours.
Floating Island.
Cut a round sponge cake in slices, spread them
with jam, place them on each other, and spread the



38
TEMPTING DISHES.
top with jam. Put the cake in a glass dish, and pour
over it about a pint of boiled custard. Whip the
whites of the two eggs used for the custard stiffly
with a tablespoonful of white powdered sugar and
heap on the top. Sprinkle over with chopped
pistachio kernels and 'hundreds and thousands.'
iti
all
be
ar
a
General Satisfaction.
be
Cover the bottom of a tart dish with some
finger sponge cakes, one gill of milk, and some
jam, and put it in a moderate oven till hot. Grate
the peel of a lemon and mix it with some sugar.
Beat the yolk of one egg and the whites of three,
beating in the sugar. Then pour on the cakes.
Bake for fifteen minutes in a slow oven.
Gingerbread Pudding.
Work two ounces of butter with two table-
spoonfuls of brown sugar, beat an egg well and
add to it; then mix in one teacupful of milk, one
teaspoonful of ground ginger, eight ounces of flour,
one teaspoonful of baking powder, and two of
golden syrup, and steam for four hours.
Gooseberry Fool.
Take a quart of gooseberries and put them in
a jar with two tablespoonfuls of water, and a very
little powdered white sugar; set the jar in a sauce-
pan of boiling water and let it boil till the fruit
is soft enough to mash; beat it to a pulp, and pass
the pulp through a sieve, and stir into it two or
three spoonfuls of condensed milk. Serve in a
glass dish.



40
TEMPTING DISHES.
II
rind as possible. Stew thcsc rinds in half a pint
of milk till they are soft cnough to mash through
a gravy-strainer. Whip up half a pint of cream;
then, without removing the cream, add two eggs
one by one. Next, add thc juice of the two lemons
straincd, with a hcaped tablespoonful of powdered
sugar, the milk in which the Icmon-rinds were
boiled, and the lemon-pulp. Linc a pie-dish with
puff paste, pour in the mixture, cover with a
buttered paper and bakc. Brown the paste a little.
T
TAX
me,
Lemon Tart.
ho
--
ܘܘ
dig
wan.
Linc a deep pic-dish with flaky paste and then
fill in with a preparation made of the juice of one
lemon and the yellow rind grated, two-thirds of a
cup of white sugar, one well-beaten egg, and one
tablespoonful of cornflour ; stir all into half a pint
of boiling water, and boil from three to five minutes;
pour on to the crust and set in the oven for a few
minutes.
Lemon Whip.
Rub two and a half ounces of sugar on a lemon,
crush the sugar, put it into a stewpan, and squecze
the lemon-juice through a strainer on to it. Bcat
up the yolks of three cggs, add them to the sugar
and lemon juice, and stir over the fire till the cus-
tard thickens, but do not let it boil; continue
stirring a few minutes after removing from the
fire, then leave it in the saucepan to get nearly
cold. Whisk up the whites to a very stiff froth,
stir them lightly into the custard, then heap it up
in a glass dish. This should only be made two
hours before it is wanted.
e
line
slov



TEMPTING DISHES.
5
ده
Norfolk Dumplings.
Purchase a few muffins from the baker, boil
thein for twenty minutes in water, and serve with
sweet sauce.
Orange Fool.
Take six oranges, and extract the juice, and
inix it with one and a half pints of milk (or one
pint of cream), two eggs bcaten till light, sugar to
taste, and about a tcaspoonful of cornflour mixed
till smooth. Stir this all over a slow fire till as
thick as good custard. Another way is to mix
the juice of six or cight oranges, and the strained
fruit, with two tablespoonfuls of condensed milk,
and serve cold.
Orange Meringue Pudding.
Pour half a pint of milk over a couple of ounces
of brcad-crumbs, and let them soak till cold. Bcat
up the yolks of two cggs till light; add two ounces
of pounded sugar, and the grated rind of four
oranges. Cut away all the white pith and press
the pulp of the oranges through a wire sieve. Add
the orange-pulp and broad to the sugar, break it
up in picccs, and stir in half an ounce of fresh
butter. Bcat up the whites of the cgys to a stiff
snow, mix lightly half the whites into the mix-
ture, pour into a buttered pudding-dish, pile the
remainder roughly on the top, dredge on soine
finely powdered sugar, and bake the pudding in a
slow oven for threc-quarters of an hour, when it
should be of a pale golden colour. When the
pudding is half baked, lay a sheet of paper on the
top to prevent scorching,
c
tu



TEMPTING DISHES
43
1
of
de
Id
C)
S.
in
VC
.
C.
Pear Marmalade.
Take a dozen pears, throw them into boiling
water and boil for twenty minutes or till soft enough
to press through a sieve. Drain, remove the skins
by gently rubbing the pears with a damp towel,
press the pulp through the sieve. Weigh and add
to its bulk in powdered loaf sugar made hot in the
oven. Stir till it boils; draw the pan to one side and
keep the marmalade at the simmering point about
twenty minutes or so, taking care not to let it boil.
When the marmalade gets stiff pot it and cover
when cold.
Pears, to Stew.
Take twelve good-sized hard pcars, peel and
cut them in halves, leaving the stalk on one half.
Remove the cores and then place them in a jar with
half a pound of loaf sugar, six cloves and half a
pint of water. Cover with a lid and stew in a slow
oven from six to eight hours. When they are done
lift each piece of pear on to a dish, strain the liquor
into a saucepan and boil it quickly for ten minutes.
If the colour is not good two or three drops of
cochineal may be added. Let it cool and then
pour over the pears; a little lemon-peel cut in thin,
long, narrow strips may be stewed in with the pears,
and it is a great improvement.
er,
te
Juice of Pears.
Take some ripe and sound pears, wipe them
with a damp cloth, cut them into thin slices and
put them into a preserving-pan with one pint of
water to every three pounds of fruit, and boil gently
until they are soft cnough to be rubbed through a



TEMPTING DISHES.
PCC!
stez
and
SOA
pe
40
20
hair sieve. Weigh the juice and allow equal weight
of powdered sugar, and mix thoroughly. Pour into
clean bottles, cork tightly and tie down with string.
Place the bottles in a pan of cold water with twists
of hay around them to prevent them from breaking;
let the water boil for five minutes and then cool again
before the bottles are removed. Store in a dry
place.
Pippin Tarts.
Pare two oranges very thinly, boil the peel till
tender, shred it fine, and core six apples and put
them in a jar with a gill of water; when half-
cooked add half a pound of sugar and boil till
pretty thick. When cold, place in a shallow dish
lined with paste, turn out, and eat cold.
Raspberry Trifle.
Put a layer of sponge cake at the bottom of a
glass dish, cover with raspberries and sprinkle
white powdered sugar over them and repeat layers
till the dish is full. Make a custard with two eggs,
add a tablespoonful of castor sugar and stir in
gradually a pint of milk. Let it thicken slightly,
and then flavour with vanilla or lemon, and when
cold pour it over the cake, etc. Whip the whites
of two eggs to a stiff froth with a teaspoonful of
sugar, pour over all and serve as quickly as pos-
sible.
Ratafia Pudding
Soak the crumb of a French roll and three
sponge cakes and half a pound of ratafias in milk
till quite soft, then beat them up, add three ounces
of warmed butter, the yolks of four and the whites
of two eggs, and a few almonds blanched and



TEMPTING DISHES
pounded. Butter a mould, lay a few dried cherries
in it, pour in the pudding, cover the mould and
steam it in a saucepan of boiling water for an hour
and a half
Rhubarb Cream.
Boil a bundle of rhubarb with a little water,
some sugar, and the rind of half a lemon thinly
peeled; when quite soſt, pass it through a sicve, and
to the pulp add two well-beaten cggs; stir over
the fire again till it just boils; or when pulped
add half a pint of cream, stir well together and put
into a glass dish.
5
Rice Croquettes.
Boil the rice until quite soft and tender; whilst
warm add an egg well beaten, a tablespoonful of
butter and salt to taste, and half a teacupful of any
kind of cold mcat, ham, or tonguc, chopped fine,
When cold, make into croquettes, cover with bcaten
cgg and bread crumbs, and fry in hot dripping till
browned.
Rice Fritters.
Boil two ounces of rice in a little milk and water
till quite soft, Ict it cool, then mix it up with one
ounce of sugar, a few currants, a tablespoonful of
flour, two well-bcaten eggs, a few drops of cosente
of almonds, and as much mill as will make it of
a proper consistency. Drop the mixture from a
tablespoon into boiling butter, and fry a light
browni on both sides; drain well and sprinkle with
powdered sugar and serve very hot,



46
TEMPTING DISHES.
livi
PLE
CTS
Rolled Jelly Cake.
Take two eggs, beat the yolks till creamy,
adding gradually a good heaped-up tablespoonful
of castor sugar; beat the whites to a stiff froth, add
them to the yolk and sugar; add half a teaspoonful
of baking-powder to half a cup of lightly sifted
flour ; put this very carefully and slowly with the
butter, add one tablespoonful of warm water.
Line a long-shaped baking-pan with greased
paper, pour in the mixture to the depth of a quarter
of an inch. Bake from eight to ten minutes in a
moderate oven. It must be thoroughly cooked,
but lightly baked. As soon as it is done, turn it
quickly from the pan, remove the paper, turn the
cake, and spread it with jelly. With a knife
quickly crush the crust round the edge and roll up
the cake.
Preserved Tomatoes.
Take five pounds of yellow egg tomatoes ive
pounds of white sugar, the juice of two lemons
(three, if small). Cover the fruit with the sugar,
and let it stand overnight. In the morning drain
the syrup from the fruit, boil, skim, put in the
tomatoes, and boil slowly for twenty minutes ;
skim the fruit, then put out into plates; boil the
juice till thick ; add the lemon-juice, and put the
tomatoes carefully into bottles, and cover with the
hot
syrup.
Seal
up
at once.
Scotch Fritters.
Take any remains of cold game, and mince
very finely, removing all skin and gristle. If there



TEMPTING DISHES.
sprinkle a little salt and pepper over the top, and
lay a small piece of butter on the yolk. Bake for
two minutes.
Bloater Purée.
Simmer six bloaters, remove the skins and
take off the flesh from the bones, and pass it through
a sieve and put it into a stewpan. Add sufficient
butter to make it into a perfectly smooth paste.
Draw the pan a little on one side, and stir in
two tablespoonfuls of cream, a little fincly chopped
parsley and a seasoning of Nepaul pepper. Stir till
the preparation is quite hot, then turn it out, sprinkle
brown raspings and sifted egg-yolk over the top,
and garnish with a border of toasted sippets.
Bloaters' Brains on Toast.
Take the soft roe of the bloater, slice it neatly,
with a tiny dust of Nepaul or coralline pepper, and
then roll each slice very delicately in a very thin
slice of bacon. Roll them on a neatly cut piece of
toast, and put them into the oven and quickly
cook and serve very hot.--Pouard,
Bloater Roes.
Take some bloater rocs, either hard or soft,
boil them; then pound them in a mortar and roll
them up with a little butter, and a dust of salt and
cayenne pepper, and then spread on very hot
buttered toast.
Stuffed Bloaters.
Remove the roes from some bloaters, and pound
them in the mortar, take away all bones from the
E



50
TEMPTING DISHES.
fish, add to the roes a couple of tablespoonfuls of
bread-crumbs, some minced parsley, and a teaspoon-
ful of sweet herbs chopped fine, a little finely grated
lemon-peel. Stuff the bloaters with this and fasten
with a skewer, and bake, and serve very hot.
of dip
and
Breakfast Dish.
ser
Take three tomatoes, slice them and put them
in a stewpan with a little butter, a little finely
chopped ham, pepper and salt, and let them cook
for a few minutes; then add two raw eggs and
stir all together for a few minutes till the eggs set,
then serve on buttered toast with a little finely
chopped parsley sprinkled over the top.
a
8.2 ää
Cabbage à la Crème.
S
Boil cabbage till tender. Drain it. When it is
perfectly cold drain it a second time, then chop
up, and mix with it a tablespoonful of butter, a
well-beaten egg, pepper, salt, and half a teacupful
of milk or cream. Stir all well. Then bake brown
in a pudding dish. Serve hot in the dish in which it
is baked. The dish should be buttered or greased.
(
1
4
Cabbage and Tomato.
Boil and chop finely some young cabbage, as
little water as possible should be used; when quite
tender add half the quantity of hot stewed tomatoes.
Boil together for a few minutes. Season with
a little salt and pepper, and pour a little white
sauce over.



TEMPTING DISHES.
Fried Celery.
Cut the white pieces of the celery into lengths
of four inches, and sprinkle with salt and pepper ;
dip them into beaten egg, then bread-crumb them,
and fry quickly in very hot fat; drain, and then
serve.
Celery à la Parmesan.
Stew some celery in milk till tender ; then make
a white sauce, into which grated Parmesan should
be mixed, and then place the celery on the dish it
is to be served in. Pour the white sauce over, then
a layer of grated Parmesan, then a thin layer of
bread-crumbs, and over all arrange some little
pieces of butter, salamander, and serve.
tis
Champignons à la Bordelaise.
Take half-a-pound of fresh mushrooms of good
size, peel and place them in an earthenware dish
with plenty of pepper and salt to season, also a
small piece each of garlic and parsley. Place the
dish in the oven and baste continually with
melted butter ; remove after an hour's cooking, and
broil each mushroom slightly over a moderate fire.
Make a sauce of the liquor contained in the baking-
dish by adding flour and butter.
Cheese Custards.
A
Take two ounces of grated cheese, three tea-
spoonfuls of milk or cream, one egg well-beaten,
a little cayenne and salt to taste. Beat all well
E 2



52
TEMPTING DISHES.
together, bake in a small dish in a gentle oven for
fifteen or twenty minutes, and serve very hot.
Cheese Pudding.
the
Beat up two eggs well; mix in three ounces
of grated cheese. A little salt, cayenne, made
mustard and a little milk. Thoroughly mix and
pour into a buttered pie-dish and bake.
flo
20
Cheese Tartlets.
Beat up the yolk of an egg; mix with it two
tablespoonfuls of grated Parmesan cheese, a dust
of cayenne pepper, and a little salt. Have ready
a little very light puff paste, line half a dozen small
patty-pans with it, or cut it into small squarcs; put
a little mixture into each pan, or in the centre of
the squares, fold the latter over cornerways, or
pinch the four corners into the centre ; bake for
a few minutes. The paste may be cut into finger-
strips and the mixture spread on half of them,
placing the others sandwich fashion over them.
Colcannon.
Boil some potatoes and any kind of greens,
separately. Mash the former, and chop the latter
very finely, and mix the two together with a little
butter, pepper, salt, and a very tiny piece of chopped
onion. Put all into a buttcred mould, and stand
it in a hot oven for twenty minutes,



TEMPTING DISHES,
Convent Eggs.
Boll four eggs for ten minutes, put them into
cold water; peel and skin one onion very thin;
then put into a fryingpan one ounce of butter,
and, when melted, add the onion, a teaspoonful of
flour, half-a-pint of milk, salt, and pepper, then
add the eggs, eut crosswise each into six pieces.
Serve upon toast.
Croutes à la Campagne.
Take six boned and well-washed anchovies,
pound them together with the yolks of hard boiled
eggs, about a quarter of a pound of butter, and a
tiny dust of Nepaul pepper, and a little cochineal
colouring Pound thesc into a smooth paste, rub
through wire sicve, and then arrange them on to
some little round fried croutons, and sprinkle a
little choppců parsley over
Croutes of Haddock.
Take a Finnon haddock about a poiind in
weight, ficc it from skin and bones, and put it into
á stewpan with two ounces of butter, four table-
spoonfuls of milk, a well-bcatch yolk of egg, a little
pepper, and a teaspoonful of Icmon-juice, Whisk
these ingredients quickly over the fire for five
minutes, by which time the fish will be smooth.
Pile this on some small rounds of hot buttered
toast. Sprinkle the tops lightly with fincly minced
parsley and coralline pepper, and serve. .



TEMPTING DISHES.
shoi
MINI
Curried Eggs on Toast.
Cut some round pieces of fried bread, curry
some onions, and put a good layer of them on the
fried rounds of bread. Keep very hot while the
required number of eggs is being poached, and lay
a poached egg on each round of curry toast, and
serve quickly.
rem
Terr
of
Ma
bec
hol
Devilled Biscuits.
Take some water biscuits, steep them in milk
for ten minutes, take them out, dust them with
cayenne, salt and black pepper, and bake them in a
slow oven for twenty minutes.
up
pla
1
Devilled Lobster.
Take the meat from a lobster and put on a little
Nepaul pepper, chop it very finely, then add a
dessertspoonful of chutney, a little oiled butter and
a tomato cut up small. These must be stewed
over the fire, stirring till they boil ; add a little
mixed mustard (French also if available). Have
ready some little squares of fried bread, and put
some of the devilled lobster on each, and sprinkle a
little finely chopped parsley over.
Devilled Sardines.
Take six sardines and spread over them on
both sides Some made mustard and a dash of
cayenne, grill them and serve on hot buttered toast;
garnish with slices of lemon.



TEMPTING DISHES.
55
Eggs à la Bonne Femme.
Get as many eggs as there are guests (they
should all be of the same size); boil them for ten
minutes and put them into cold water to cool, then
remove the shells very carefully, cut them in half,
remove the yolks and cut from each the pointed tip
of white so that they should stand quite flat.
Make some very tiny dice of cold chicken, ham,
beetroot and the yolks of the eggs.
Fill the
hollows with these up to the brim, and pile it high
up in the centre. Arrange lettuce on the dish, and
place the eggs in the midst of it.
Eggs and Mushrooms.
Hard boil three or four eggs, cut them length-
wise, scoop out the yolks and put in their place a
mixture of equal parts of tomatoes and mushrooms
rubbed through a sieve ; close the two halves of the
eggs and lay them on a bed of hot crispcd parsley,
The eggs should be heated a few minutes before
serving, and then some hot clear butter poured over
them.
Finnon Haddock with Poached Eggs.
Heat a large pie-dish, place the haddock in it
and cover it with boiling water; put dish over
and allow the fish to soak for eight minutes. The
haddock should now be swollen to nearly double
its original size. Drain it from the water and place it
with the skin downwards in a Dutch oven before the
fire, with several lumps of butter on the top; add also
a little pepper and cayenne. The fish should remain


53
TEMPTING DISHES.
Mushrooms au Gratin.
Scoop out the inside of some nice round cup
mushrooms after peeling them ; cut off the stalks,
peel them and chop them up with a small bit of
onion, a teaspoonful of chopped parsley, a pinch
of thyme and a piece of thin lemon-peel, the size
of sixpence; fry these in bacon fat, flavour with
pepper and salt, and add sufficient quantity of
bread-crumbs to fill the hollowed-out mushrooms.
Fill the hollows with this mixture and cover with
a few bread-crumbs, and cook very slowly in good
fat in a stewpan, keeping them well covered to keep
in the flavour. Serve with a little gravy poured
round.
Mushrooms with Toast.
Rub the tops of the mushrooms with a piece of
flannel dipped in salt. Heat some butter in a sauce-
pan, into which put the mushrooms with a little
salt and Nepaul pepper; let them stew gently till
the butter has almost disappeared, when add cream
and the grated rind of a lemon. Let them simmer
now only till done. Serve the mushrooms on cut
rounds of fried bread, and squccze some lemon-
juice over them.
Pailles de Parmesan.
Grate four ounces of Parmesan cheese, four
ounces of bread-crumbs, the same quantity each
of flour and butter, and add a pinch of cayenne
pepper. Make into a paste (use a little milk to
mix), cut this into narrow strips of half an inch
thickness, and bake in a quick oven for five minutes.
Serve cold.



TEMPTING DISHES.
59
Potatoes and Bacon.
Cut thin rashers of bacon, fry them, and when
cooked throw into the fat in the saucepan some
roughly chopped potatoes; pile them on a hot dish,
brown in front of the fire, and serve with the
rashers on the top. Season the potatoes well with
pepper and salt.
Baked Potatoes with Cheese.
Scour the potatoes and bake them till done;
cut their tops nearly off and scoop out the insides;
mix with them a little grated cheese, an egg, a little
butter or milk, salt and pepper; fill the skins with
this mixture, replace the tops, and bake them again
till hot.
Potato and Cheese Patties.
Mash three or four potatoes, mix them with a
little butter, milk, grated cheese, salt and pepper ;
put a little of the mixture in each patty-pan and
bake for a few minutes. Paper Ramekin cases
can be filled with them, instcad of using patty-
pans.
Potato and Ham Sandwiches.
Stir two eggs into a quart of well-seasoned
mashed potatoes without beating; on two table-
spoonfuls of this potato lay a slice of cold ham
neatly trimmed ; cover with the same amount of
potato, press firmly together round the edges,
dredge with flour on both sides ; have some boiling
fat ready on the stove, and fry these a delicate
brown.


60
TEMPTING DISHES.
Potatoes à la Lyonnaise.
Mince an onion and fry it in hot butter; add
cold sliced potatoes, and stir them till they are
fried white; then add a little minced parsley.
Potatoes à la Maitre d'Hotel.
Boil six potatoes for half an hour; when cool,
peel and cut them into thick slices. Put two
ounces of butter, one tablespoonful of minced
parsley, a little pepper and salt, and two table-
spoonfuls of gravy juice into a stewpan; mix to-
gether, put in the potatoes, and shake the sauce-
pan, so that the sauce may cover them well. When
quite hot squecze some lemon over, and serve.
Potato Puff.
One pint hot mashed potato; add one tca-
spoonful of salt, one saltspoonful of pepper, two
spoonfuls of celery salt, one tablespoonful of butter,
and hot milk to moisten. When partly cool add
the yolks of two cggs well beaten, and the whites
beaten to a stiff froth. Bake for ten minutes.
Beat lightly.
Scotch Woodcock.
Take a couple of slices of buttered toast, place
an anchovy on each slice; take the yolks of two eggs
and a gill of milk or cream. Separate the yolks from
the whites of the eggs, beat the former, and stir
them into the cream or milk, and bring the same
to boiling point or it will curdle. Take the hot
buttered toast and spread with the anchovies
pounded to a paste ; pour a little of the hot sauce
on the top and serve quickly and hot.



TEMPTING DISHES.
62
Stuffed Potatoes.
Bake six potatoes of equal size ; when done and
still hot cut off a small piece from the end of each
potato, scoop out the inside, mash and mix with
half the quantity of any cold mcat, highly seasoned
and finely minced. Fill the skins a little above the
edge. Set in the oven to brown the tops.
Rice Croquettes with Parmesan.
Wash half a pound of rice and simmer slowly
in a quart of milk and water until the rice is nicely
swollen and the quart of liquid all absorbcd. Then
place in a colander before the fire and shake occa-
sionally until the rice is quite dry. Add bread-
crumbs and grated Parmesan (an equal cupful of
cach), a little salt and cayenne; then roll into small
round balls, dip cach one into cgg and butter, and
fry a delicate brown. Sprinkle thickly with grated
Parmesan and serve cither hot or cold.
Rice and Cheese.
Boil some rice in milk till tender and all the milk
is soaked up, then mix in some grated chcesc,
pepper and salt; put the mixture in a small pic-
dish, shake some grated cheese over the top, and
bake in thc oven till the top is nicely browncd.
It must be well moist before it is bakcd. Mus-
tard should be served with it.
Risotto à la Milanese.
Cut up an onion and fry it a nice brown, but do
not burn it. Put this into a saucepan with half a
pound of rice and some nice stock to it, and let the


TEMPTING DISHES.
rice cook gently till all the stock is soaked up.
Season with a little pepper and salt, and serye
with grated cheese.
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1 1 t
Sardine Sandwich
Remove the skin and bones from six sardines;
mash them, add a teaspoonful of made mustard,
one of lemon-juice, one of Worcestershire sauce;
pound, and add gradually one tablespoonful of
olive oil; when smooth spread thinly on small
crisp water biscuits; dust thickly with the yolks of
hard-boiled eggs mashed fine; serve with water-
cress or lettuce.
Savoury Custard.
Beat up two eggs, and stir into them a teacup-
ful of cold beef-tea or some bovril ; add a little
salt and pepper ; pour into a small buttered basin;
cover with a buttered paper and place in a sauce-
pan of boiling water, which should come rather
more than half-way up, and steam gently for half
an hour.
Savoury Croutons.
Cut some slices of stale bread into fancy
shapes-rounds, diamonds, heart-shapes, trefoils,
etc.-and soak these thoroughly in milk; then
sprinkle them on both sides with a mixture of
minced onion, herb powder, pepper, salt and
chopped parsley; press this well into the croutons,
and fry them in boiling fat; drain carefully ; pile
up high on a hot napkin, garnish with fried parsley,
and serve hot. The croutons may be soaked in
white stock instead of milk.
1



TEMPTING DISHES.
63
Savoury Pancakes.
Put six tablespoonfuls of flour in a basin with a
teaspoonful of salt; make this into a batter of the
proper consistence as thick as double cream, with
three large eggs well beaten and a little milk; beat
the mixture briskly with a wooden spoon till every
tiny knot is smooth; then stir in a tablespoonful
of minced onion; a teaspoonful of herb powder;
and a good dust of pepper. Let the batter stand
a few hours, then fry a small teacupful at a time
in boiling fat or lard; as each pancake is finished
roll it up bolster fashion, sprinkle pepper and
salt over, and serve as quickly after being cooked
as possible.
Spinach Soufflé.
Make a thick purée of spinach, using good
stock to mix it with ; add half a tablespoonful of
flour, a little salt, pepper, and an ounce of butter;
let all this boil till thick, then add the yolks of
two eggs, a gill of milk, and mix well together.
Just before sending to table, add the whipped
whites of the eggs and put into the oven till
cooked.
Strew hard-boiled egg (yolk and white), passed
through the sieve, over the top.
Stuffed Cabbage.
Choose a large cabbage; remove the outside
leaves; throw into boiling water with salt and boil
for ten minutes; then throw it into cold water ;
drain and press it with the hands to get all the
moisture out; take out the middle of the cabbage
and fill it with a stuffing made of sausage meat,



64
TEMPTING DISHES.
wh
hoi
cer
tui
bacon, or the remains of cold meat, etc., chopped ;
cover the stuffing with cabbage leaves; tie up the
cabbage; cook it in a stewpan with slices of bacon
over, and under it herbs, carrots, onions, cloves
and nutmeg; moisten with stock or broth, and cook
slowly from two and a half to three hours. When
done put the cabbage on a dish ; skim and strain
the
gravy, and pour some over the cabbage.
ou
Li
Tomatoes and Cheese.
SC
PC
Cut off the tops of the tomatoes, remove the
insides; mix with them a little grated cheese, pepper,
salt, butter, and grated bread-crumbs ; fill them with
this mixture and bake in a buttered tin.
Tomatoes and Cream.
--
Slice the tomatoes rather thick and turn off all
the juice that escapes; sprinkle with sugar, and just
before they are served pour cream over them.
Tomatoes and Eggs.
Boil some ripe tomatoes and pulp them through
a coarse sieve, stir in two or three eggs according
to size of dish, pepper, salt, and a little butter, and
fry all together lightly. A little fine onion is an
improvement.
Tomato Pancakes.
Make a batter as for savoury pancakes, and stir
into it, instead of the onion, etc., four ripe tomatoes
skinned and beaten to a pulp. Fry and serve in
the usual manner, or they may be fried with the
unions and the herbs as in the previous recipe; then


TEMPTING DISHES.
65
when nicely set and turned a couple of spoonfuls of
hot stewed tomatoes may be lightly laid in the
centre of each pancake; the edges must then be
turned over and the whole nicely browned.
Tomato Salad.
Take half a pound of sliced tomatoes and one
ounce of Spanish onion, cut into very thin rings.
Lay the tomatoes on the bottom of the dish,
scatter the rings over, dress with vinegar, black
pepper and salt.
Tomatoes on Toast.
Take six or eight ripe tomatocs, cut off the
stalks and any green part there may be, take out
the secds and cut the tomatoes into thick slices ;
arrange these in a single layer on a greased baking-
tin, sprinkle over them some finely siſted bread-
crumbs seasoned with salt and pepper ; put a little
piece of butter on each slice and bake in a brisk
oven for fifteen or twenty minutes. Serve on
neatly cut pieces of hot buttered toast, with the
gravy that is in the dish with them poured over; a
few drops of lemon juice is an improvement.
Vegetable Marrow au Parmesan.
Peel and cut in half a vegetable marrow; take
out the sceds and soft part, and cut it into ncat oral-
shaped fillets about three inches long and two inches
wide. Put them into a small stewpan with a piece
of butter and stew till tender; add pepper and salt
and serve on fried croûtons of bread and pour
Parmesan sauce over them.



66
TEMPTING DISHES.
Anchovy Sauce.
Prepare some melted butter (see "Melted
Butter'), add a little cayenne, and add when the
sauce is over the fire a teaspoonful of essence of
anchovies.
Tako
hard bo
minutes
an hou
Apple Sauce.
the fire
sont
Take half a dozen good sized apples and throw
them into cold water, after paring and coreing them.
Then put them into a saucepan with sufficient water
to moisten them, and boil till soft enough to pulp.
Beat them up, adding a little sugar to taste and a
small piece of butter.
0
poor
make
Cr
add
Bread Sauce, to Make.
Take half a pint of milk, and boil in it a shalot
which has one clove stuck in it for five minutes ;
then add two ounces of grated freshly made bread-
crumbs, and an ounce of butter. Let the sauce
simmer gently for ten minutes, at the end of which
time the shalot must be taken out of the sauce,
and two good tablespoonfuls of cream added to it, a
pinch of salt, a dust of white pepper, and a trifle of
Nepaul pepper. The sauce must boil for a few
minutes more, and will then be ready to serve.
The cream can be omitted.
Ta
SIC
1
Tu
In
$
Caper Sauce.
Make some melted butter and take two table-
spoonfuls of capers with some of their liquor, chop
the capers in halves, and add them with their
liquor to the melted butter, and keep stirring well
Let the sauce simmer, and then serve.



TEMPTING DISHES.
67
Egg Sauce.
Take half a pint of melted butter and two eggs
hard boiled. The eggs should be boiled for twenty
minutes and then thrown into cold water for half
an hour; then strip off the shells, chop the eggs
(not too fine), and stir into the melted butter on
the fire, with a squeeze of lemon-juice. A table-
spoonful of cream is a great improvement
Horseradish Sauce,
One teaspoonful of made mustard, a dessert-
spoonful of condensed milk, two tablespoonfuls of
vinegar, and as much grated horseradish as will
make it as thick as custard. A good tablespoonful
of cream is a great improvement.
Lobster Sauce.
.
Make some good melted butter as per recipe,
add a dust of coralline pepper to it, and a couple
of tablespoonfuls of cream if wanted superior.
Take the meat from a new lobster and cut it into
small square pieces, put the spawn into a mortar
with half an ounce of butter and pound it smooth,
rub it through a hair sieve, put the pieces of lobster
into the melted butter and the pounded spawn,
stir well together over the fire and serve.
Melted Butter.
Take one teaspoonful of flour, one ounce of
butter, and not quite half a pint of milk, and a few
grains of salt. Mix the butter and a little of the
milk smoothly together in a basin, and melt the
F 2



TEMPTING DISTES,
brutter in the saucepan ; put the flour-paste into the
bent butter in the saucepan; stir it over the fire for one
minute and then pour in the remainder of the milk;
bicep stirring one way only over a quick fire; let
it boil quickly for a minute of two, and then it will
be really to serve This sauce is the foundation of
all other sauces,
Mustard Sauce,
Mix four tablespoonfuls of mustard, and one
teaspoonful of salt, with enough Chili vinegar 19
form a smooth paste, then stir in hall pint of
Onion Sauce,
Perl some onions and put them into a little
salt and water, and let thein step for her
thinutes. Then put them into a saucepan, arter
them with water, and let them buildill out
Then drain the ones, chop them finely, aw rub
them through a sieve, behalf a pint of me
butter (ex Meltol Butter'), and when it is being
put in the onions, $
450 with a very little sali
and $100 white pepper, and sive,
Oyster Sauce,
Tule hall a pint of melted butter (see unde
*M110 Butter) and put into it tha 110 of the
wy$109, in which light the bearde of 1114
; #
few drops of Essence of anby, a testpornful of
Demon juice, dash of cayenne; boil up, and
then it in the rysters umbel, ut cut in hall,
A tablespormiul of creann is a great improvement,
و امية 2 / 11 / 11
4 را از این راه را اداره ۲۶» 4لار



TEMPTING DISHES.
69
Parsley Sauce.
Take one ounce of butter and one and a half
ounces of four, and fry them until they become a
pale gold colour; then add, by degrees, half a pint
of boiling water, and stir the sauce over the fire
till it boils, then strain the sauce through a tammy.
Then add the parsley, which has been made thus.
Take a good handful of parsley and branch it,
press out all the water, mix a little butter with it
and a little green colouring, and then rub through
a hair sieve; then mix it with the sauce and add a
tablespoonful of cream.
Parsley Sauce.
Take a handful of parsley and put it into a
stewpan, and cover it with cold water ; add a little
soda and a pinch of salt, and bring the water
quickly to the boil ; strain it off and press the
water well from the parsley. Mix an ounce of
butter with the parsley and rub it through a hair
sieve. Fry an ounce of butter and an ounce and
a half of flour together till a pale gold colour ;
then pour on rather more than half a pint of boil-
ing water, and stir over the fire till the sauce boils ;
then strain it, and afterwards add the parsley
and two tablespoonfuls of cream. If the parsley
is a bad colour, a little green colouring may be
added.
Piquante Sauce (another way).
Take a dessertspoonful of chopped shalot, one
of
capers, and one of pickled gherkins. Put these
into a saucepan with a tablespoonful of vinegar
and a bay leaf, and let all simmer till the vinegar



70
TEMPTING DISHES.
has evaporated very nearly away; then add half a
pint of good brown gravy, and add a little salt.
If required thick, add some brown thickening, and
skim the sauce to get rid of any grease.
Corn-flour Cake.
Beat a quarter of a pound of putter, and the
same of sugar, to a cream ; add the yolks of two
eggs, beating all the time, and the grated rind of
a lemon ; stir in six ounces of corn-flour, which
should be warmed and sifted, and then the whites
stiffly whipped. Bake in a buttered and papered
tin for an hour.
Crisp Biscuits.
Make a pound of flour, the yolk of one egg,
and some milk, into a very stiff paste, beat it well,
knead it smooth, roll very thin, and cut into
biscuits. Bake in a slow oven till quite dry and
crisp.
Drop Cakes.
Put one pound of flour into a basin, and rub
into it half a pound of butter ; add a quarter of
a pound of castor sugar; grate the peel from one
lemon, and add to it. Mix in a quarter of a pound
of currants, and two eggs, well beaten ; stir well
all together, and drop this mixture on to a floured
baking-tin in lumps, and bake in a moderate oven
from a quarter to half an hour.
Gingerbread Cake.
Take a pound and a half of flour, one pound
of treacle, a quarter of a pound of butter, one tea-
spoonful of carbonate of soda, the same of ground
1



72
TEMPTING DISHES.
gradually six ounces of flour, and the same quan-
tity of sugar.
Mix all these ingredients lightly
together, and beat the cake for half an hour. Pour
it into a well-greased cake-tin and bake in a quick
nyen for about an hour.
S
a
cu
Scones.
Dissolve half a saltspoonful of carbonate of
soda and five ounces of butter in a quarter of a
pint of warm milk. Put ten ounces of flour into
a bowl, add a pinch of salt, and stir into the milk
in which the butter has been dissolved, until it is
a stiff dough. Roll out into a cake a quarter of
an inch thick, and bake on a girdle from twelve to
fifteen minutes.
Seed Cake.
Rub six ounces of dripping into a pound of
flour ; add a pinch of salt, a teaspoonful of mixed
spice, a tablespoonful of carraway seeds, and six
ounces of sugar. Mix the dry ingredients tho-
roughly. Dissolve a teaspoonful of carbonate of
soda into half a pint of milk, add a teaspoonful of
vinegar and stir into the cake. Beat the cake well,
put it into a buttered hoop, and bake in a moder-
ately heated oven for one hour.
.
Soda Cake.
Take a pound of flour, half a pound of butter,
half a pound of moist sugar, half a pound of cur-
rants, half a teaspoonful of carbonate of soda,
a quarter of a pint of milk, three eggs. Mix all
well together, and bake immediately.



74
TEMPTING DISHES.
off, or to its own bulk of white sugar add one pint
of water ; stir over a gentle fire till the sugar is dis-
solved; add the shell and white of one egg whisked
a little, whip it into the lemon syrup and continue
till it boils. Give a sharp boil up, strain through
a cambric cloth, and bottle. The bottles must be
very dry. Put two drops of essence of lemon in
each, fill up with cold syrup and seal. One wine-
glassful in a tumbler three parts filled with ice, and
add soda-water from a syphon; serve with straws.
To Cook an Old Fowl.
Prepare the fowl for roasting, stuff it with bread-
crumbs, parsley, and a little sweet herb, a very
small onion, salt, pepper. Truss securely and boil
for three hours, and it will eat as good as a young
fowl.
Cooking Hints.
Royal icing must always be mixed with a
wooden spoon, adding a few drops of lemon to
make the icing whiter.
Mutton chops should be broiled over a clean
but not fierce fire ; pour a little salad oil over the
chops, and sprinkle them with a little pepper and
salt an hour before broiling them.
Asparagus, to Boil.
The special pots now sold are a great boon to
lovers of asparagus, because in them asparagus can
be boiled vertically. The asparagus should be put
in upright, with the points at the top. Then, if the
salted water is kept very fast boiling at a level not
much more than half the height of the asparagus,
i



TEMPTING DISHES.
75
it may be given more than double the usual time,
which is a great advantage, because the lower part
is made tender and edible, while the frail green
portion is never touched by the water, and takes its
due time to soften and swell without losing shape.
Forty minutes will not harm them. There is an
asparagus saucepan sold by Wilson & Co., Wardour
Street, in which it is impossible to cook them any-
thing but perfectly.
Spinach, to Cook.
Boil the spinach with very little water, and put
it into a saucepan with a little butter, pepper and
salt, an eggspoonful of castor sugar; thicken with a
little flour, and then add a little cream and let it
boil.
Eggs, to Poach.
Just a drop of vinegar should be put into the
water, which should be boiling before the eggs are
put into it. After each egg has been put into the
pan the water should reboil before another egg is
put into it; and the eggs should be rinsed in fresh
hot water when they are cooked.
Baking
To bake properly and get the oven properly
and quickly hot the flues must be very clean.
The oven should be heated to a temperature
above that of boiling water, and it must be perfectly
hot at starting. The ventilator should be shut at
first, but in about ten minutes' time it should be
opened. Meat should be baked on a proper tin,



75
TEMPTING DISHES.
that is a double one, and placed on a gridiron in
the upper tin, and the under tin filled with hot
water. The joint must be basted every fifteen
minutes and done as quickly as possible, as the
oven-door should not be kept open. If one side is
getting more brown than the other, turn it round.
Keep the fire up so that the oven is kept hot all
the time. Meat baked requires ten minutes for
every pound to cook it; if there be much fat, it will
take a little longer. Do not bake meat and pastry
at the same time, as the steam renders the crust
heavy.
Boiling.
--
The water must be violently boiling and the
meat suddenly put into it, and the boiling must not
be stopped by the insertion of the meat, but must
continue incessantly for from ten to fifteen minutes,
after which it should be reduced to a siminer till
done. The scum rising to the top must be skimmed.
off from time to time; a little salt should be put
into the water when about half-done. This rule for
boiling meat does not apply to fish, as nearly all
kinds, especially turbot and cod, must be put into
cold water and brought to a boil gradually. Salmon
and trout are best put into boiling water, and
soles and all small fish into warm water only.
Broiling.
The fire for broiling should be hot and clear;
the gridiron should be close down on the fire, and
gradually raised as cooking proceeds.
---



78
TEMPTING DISHES.
simmers. It must never get beyond simmering or
it will spoil. It is a very slow process, extending
to many hours, to a whole day or even two days.
The water must not boil. The water must be kept
nearly boiling, and when it is in this state little
infinitesimal small bubbles will appear every now
and then at the edges, and it must never be allowed
to get beyond that point. The time for simmering
should be from ten to twelve minutes for every
pound of meat.
Hints to Cooks.
Salted and dried meats should be slowly boiled,
and liquid must not be allowed to cool in pewter
vessels.
Rapid boiling hardens meat.
Fat for frying must be perfectly fresh.
Fresh trimmings of meat should be used in the
stock pot.
Avoid skewers in meat as much as possible.
Always blow off the dust before removing the
lid of a saucepan.
Never leave anything in the pot after it has
boiled.
Never throw animal or vegetable substances into
the dust-bin, they should be burnt on the kitchen
fire.
Have a time and place for everything.
Cold meat is best if not cut when warm.
Fresh vegetables will snap crisply. Stale ones
will bend instead of break.
Mcat can be preserved in summer by covering
it with bran.



TEMPTING DISHES.
79
Cooking utensils should always be wiped dry
after using
Meat should never be washed, but wiped with a
dry cloth.
Cooking for dinner should commence early in
the day, for hurry and good cooking can never go
together.
Be careful in dishing vegetables to drain them
perfectly from the water.
Meat should always be kept in a current of
air.
3647



TERMS USED IN COOKING AND IN
THE KITCHEN.
Allemande : Reduced white sauce thickened with cream and yolks
of egg and seasoned with lemon-juice.
Angelica : A preserve used for decorating
Aspic: A savoury jelly.
Assiette : Small entrées and hors-d'æuvres, not more than a plate
will hold.
Assiettes wolantes: Dishes handed and not put on the table.
Atelets : Small silver skewers used in garnishing.
An dieu : Fish dressed in such a manner as to have a bluish
appearance.
du gras : Dressed with meat gravy.
du jus: In the natural juice or gravy.
du naturel: Plain simple cooking.
Haba: A kind of light sweet cake.
Bain-marie: A metal pan which has a loose bottom to hold water,
into which small saucepans can be put for keeping warm.
Barole : A thin slice of fat bacon placed over steaks, fowis, &c.,
instead of larding:
Batterie de ewisine: A complete set of necessary apparatus for all
culinary purposes.
Rahamei : A rich white sauce made with cream.
Beignet: A pancake or fritter.
Bisque: A soup made with shell fish,
Blanc : White broth.
Blanch: To parboil, to scald vegetables, &c., in order to remove
skins, &c., and to whiten poultry.
Blanquette: A kind of fricassée made with white sauce and
thickened with yolk of ess:
Bligner : To fritter anything in buttered egg and fry.
Bondin: A rich mixture of different meats minced.
Bewilli : Beef much boiled.
Bewillon : A thin soup or broth.
Bonynet : Simply parsley, thyme, and a bay leaf tied together,
Penguer gurms': The same with the addition of cloves.
Rewrywig note : dragout of trufiles.
Bruise : Meat cooked with bacon in a closely covered stewpan, to
prevent evaporation.
G



B2
TERMS USED IN COOKING
Braisière: A saucepan with ledges to the lid, so as to put fire co the
top.
Brider : To truss fowls with a needle and thread.
Brioche: A kind of light spongy cake.
Buisson : A cluster or bush of anything piled on a dish.
Callipash: The glutinous flesh of the turtle found on the upper
shell.
Callipee : The same found on the under shell.
Cannelons : Small rolls of anything filled with meat, fruit, or minces.
Capilotade: A hash of poultry.
Caramel : Burnt sugar.
Casserole : A crust of rice, which, having been moulded to the re.
quired shape, is filled with mince, fricassée, &c.
Charlotte : Thin slices of bread steeped in clarified butter and placed
in a plain mould with fruit or cream.
Chartreuse : An ornamental entrée composed chiefly of quenelle
forcemeat and arranged in a plain mould.
Chemiser : To line a mould.
Civet : A dark thick stew.
Compote : Stewed fruits served with syrup.
Confiture : Preserves, sweets, jams, &c.
Consommé : Strong clear gravy or broth.
Contisé : Small scallops of truffles, tongue, &c., inlaid as ornaments
by incision in fillets of any kind.
Coulis : A rich brown gravy.
Couronne, en : To dish up entrées in the form of a crown.
Croquantes : A bright mixture of fruit and boiled sugar.
Croquettes : Minces of meat, fish, or fowl made into various shapes,
rolled in egg and bread crumbs and fried crisp.
Croustades : Fried shapes of bread upon which various entrées are
served.
Croûtons: Fried sippets of bread used for garnish.
Dariole: A sweet tart baked in a mould.
Daube, en : Meat, fowl, or game stewed in sauce.
Daubière : An oval stewpan.
Désosser : To bone poultry, game, fish, &c.
Entrée : Dishes handed round after the fish, comprising cutlets,
salmis, chartreuses, and all made dishes, &c.
Entremets : Second-course dishes, comprising dressed vegetables,
savouries, and sweets of all kinds.
Escalopes : Collops, small thin round pieces of meat, poultry, or fish.
Espagnole : Brown sauce, very rich.
Fagot : A small bunch of parsley and thyme tied up with a bay leaf.
Fanchonnettes : Varieties of small pastry meringued over.
Farce : Forcemeat stuffing.
Farcie : Stuffed.
Feuillelage : Rough paste.



84
TERMS USED IN COOKING, ETC.
very small.
Mouiller: To add broth or water during cooking.
Nougat : A mixture of almond and burnt sugar and lemon juice
Nouilles : Strips of paste made of eggs and flour.
Panada: A mixture of bread, milk, &c., used in making force.
meats.
Paner : To egg and bread crumb.
Papillotes : Grcased paper fastened over fish and cutlets.
Pálé: A small pie.
Paupielles : Slices of mcat rolled.
Pièce de résistance : The principal joint of the dinner.
Pilau : A dish of meat or poultry with rice.
Piping : Sugar decorations used in ornamenting cakes, pastry, &c.
Piqué: Larded.
Pluche : Leaves of parsley, chervil, tarragon, letluco, &c., cut
Poêlée : Stock used instead of water for boiling.
Potage : Soup.
Printaniers : Early spring vegetables.
Profiteroles : Light pastry with cream inside.
Purée : Meat and vegetables reduced to a pulp and then mixed
with other liquids to the consistency of thick soup.
Quenelles : Delicate forcemeat formed into bails and poached.
Ragoll : Quenelles, mushrooms, truffles, &c., mixed in a rich sauce.
Relevé: The remove dishes.
Rémolade: Salad dressing.
Rissoles : Pastry made of light puff paste filled with minces and
fricd.
Roux: A mixture of butter and flour used for thickening soups and
sauces ; there are two kinds, white and brown.
Salmi : A highly finished hash of game or wild fowl with a rich
Salpicon: A mixture of different finely chopped meats.
Sauce piquante : A sharp sauce, vinegar or lemon predominating
Sauter : "To cook in a saucepan with sauce, constantly shaking it.
Servielte, à la: Served up in a table-napkin.
Sippets : Small pieces of bread cut into different shapes, fried and
used for garnish.
Soufflé : A light pudding.
Stock : The broth of which soups are made.
Zamis, tammy: A strainer or fine sieve for straining broth, sauces,
creams, &c., through.
Timbale : A sort of pic made in a mould.
Tourle : Tart fruit pie baked in a shallow dish.
Trifle : A sweet dixh made of sponge cake, macaroons, jam, wines
and liqueurs.
Trousser : To truss.
Velouté : A very rich white sauce.
sauce.
--


INDEX
Albert sandwiches, 33
Anchovy cream toasts, 48
Brochet of smelts, S
Brodetto of fish, 5
Broiling, 75
- sauce, 66
Apple compote, 32
Apple fritters, 33
--- sauce, 56
Apples à l'enſance, 32
Asparagus, to boil, 75
CABBAGE à la crène, 50
and tomato, 50
Call's brains with black butter,
I 2
head fritters, 12
Cakes, cornflour, 70
- drop, 70
- gingerbread, 70
pound, 71
seed, 72
soda, 73
tea, 73
Cannelons, French, 36
Caper sauce, 66
Carrot pudding, 34
Celery, fried, 51
à la parmesan, 51
soup, I
Champignons à la Bordelaise,
51
Cheese cakes, lemon, 39
custards, 51
-pudding, 52
tartlets, 52
Chicken croustades, 13
cutlets, 13
BAKED eggs, 48
Baking, 75
Banana fritters, 34
Barley water, green, 73
Batter puddings, 34
Beef, filletsof, with mushrooins,
10
hashed, with tomatoes, 10
trifles, 11
Beefsteak pudding, il
- stewed, 11
Biscuits, crisp, 70
- devilled, 54
Blancmange chocolate, 35
Bloaters' brains on toast, 49
Bloater purée, 49
roes, 49
stuffed, 49
Boiling, 76
Bread sauce, 66
Breakfast dish, 50
-



88
INDEX.
Sauce, bread, 66
caper, 66
-
Soup, Italian, 1
- kidney, 2
- onion, 2
potato, 3
à la Russe, 4
- sheep's head, 5
Spinach, to cook, 74
Stanley pudding, 47
Stewing, 77
egg, 67
horse-radish, 67
– lobster, 67
- mustard, 68
onion, 68
oyster, 68
parsley, 69
- piquante, 69
Sausage pudding, 27
Savoury moulds, 27
Scones, 72
Scotch fritters, 47
woodcock, 60
Seed cake, 72
Sheep's brains, roasted, 28
head au gratin, 28
soup, 5
Soda cake, 72
Sole à l'Espagnole; 8
au gratin, 8
fillet of, Italienne, 9
à la reine, 9
Soup, celery, I
game, 3
TEA cakes, 73
Tomato curry, 29
salad, 65
Tomatoes, preserved, 46
Tongue pie, 29
Tripe à la Française, 31
Veal mould, 31
Vegetable marrow au parme.
san, 65
-
YEAST dumplings, 47
Yorkshire pudding, 32
PRINTED BY
SPOTTISWOODE AND CO., NEW-STREET SQUARE
LONDON









CORNER BOOK SHOP
102 FOURTH AVENUE
NEW YORK 3, N. Y.



20
or
ON
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it.
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ON
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20
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26
2












TRIDE
CIPES
ODRIDGW
TI
1918
SWAP



RECIPES
DODDRIDGI
1919
SEWAR
NT KID


-





LIBERTY RECIPES
BY
AMELIA DODDRIDGE
Formerly, Instructor of Cooking. Manual Training High School,
Indianapolis, Indiana; and Emergency City Home Demon-
stration Agent, Wilmington, Delaware. Now, Head
of Home Economics Department, Wooster
College, Wooster, Ohio.
CINCINNATI
STEWART & KIDD COMPANY
1918


CONSERVATION SLOGANS
Be a Kitchen Patriot and Conserve.
Save an ounce a day; 'twill surely pay.
Peel potatoes thin and help our Sammies to
Berlin.
Place meat and buns behind the guns.
The power of an ounce of Wheat is the power of
a Democracy.
Husband your stuff ; don't stuff your husband.
Sacrifice if necessary, but—“Look up at the stars
and smile at the stripes."
Be a Cheese Patriot; join the ranks and cheese
the Kaiser.
Let us all pull hard, and at the same "string"-
save the foods that are needed.
Remember the “Gospel of the Clean Plate."
“Eat Plenty-Eat Wisely-Without Waste."
15





FOREWORD
This book of recipes and suggestions for using
the "substitute" foods is offered to the house-
wives and teachers of Cooking in our schools,
in the hope that it will be of service in the pres-
ent emergency call for Food Conservation.
This collection is the outgrowth of several years
of experience in working out practical recipes
and of six months' concentrated experimentation
in the use of the special food products so greatly
urged in these war-time days.
However, it is not intended that this work be
a "Liberty" issue only and to be used just for the
present. Since all the recipes are tried and true,
thoy should be usablo and still practical even after
the war clouds pass and Freedom is ours.
Although numberless leaflets and bulletins of
recipes are now available, the modern housewife
with the multiplicity of increasing duties takos
little time to use them in a benefiting way. She
thinks it too much trouble to hunt in a pile of


FOREWORD
leaflets for the recipe she wishes at the particular
time she needs it. Having this in mind, there is
given in this book, in a concise form, a collection
of recipes for breads, meat-substitute dishes, des-
serts, cakes, and pastries, which affords an oppor-
tunity for the selection of an entire menu, without
having to consult various bulletins. Directions
are given simply, and basic principles used freely
so that even the untrained and inexperienced
housewife or student may follow and the way be
made easy.
Acknowledgement is hereby given to the helpful
suggestions obtained from various University
and Government publications, and to friends who
have generously offered recipes, and thus aided in
making this book a reality.
A. D.
June, 1918.


TABLE OF CONTENTS
CONSERVATION SLOGANS
PAOE
16
YEAST BREADS
17
19
.
.
21
22
22
23
23
24
24
25
25
26
26
26
27
27
27
.
.
.
NOTE ON YEAST BREADS
STANDARD BREAD RECIPE
BARLEY BREAD I .
BARLEY BREAD II
BRAN BREAD
BUCK WHEAT BREAD
CORN FLOUR BREAD.
CORN MEAL YEAST BREAD
MOCK "GRAHAM" BREAD
HOMINY BREAD
OATMEAL BREAD I
OATMEAL BREAD II
POTATO BREAD I .
POTATO FLOUR BREAD
POTATO BREAD II
SWEET POTATO BREAD
QUICK TEA ROLLS
BARLEY PARKER HOUSE ROLLS
CORN FLOUR ROLLS
BARLEY BREAD
CORN FLOUR BREAD
GROUND ROLLED OATS BREAD
RICE FLOUR BREAD
RICE BREAD
.
.
.
.
28
.
.
.
.
29
30
.
.
30
.
30
31
31
.
QUICK BREADS
SUGGESTIONS FOR QUICK BREADS
PROPORTIONS OF INGREDIENTS
BAKING POWDER BISCUITS
MUFFINS
.
32
33
33
34


10
CONTENTS
.
.
.
.
.
.
.
.
.
.
PAGE
34
34
35
35
35
36
36
36
37
37
37
38
38
39
39
39
.
.
.
.
.
BARLEY BISCUITS
BARLEY SCONES
BRAN GEMS
BUCKWHEAT BISCUITS
BUCKWHEAT MUFFINS
CORN FLOUR MUFFINS
CORN MEAL BBOWN BREAD
WHEATLESS CORN BREAD
CORN MEAL MUFFINS
SSPOON CORN BREAD
CORN PONE
CORN MEAL BREAD STICKS
EGGLESS JOHNNY CAKE
EGGLESS MUFFINS
EMERGENCY BISOUITS
NUT BREAD
OATMEAL COFFEE CAKE .
OATMEAL MUFFINS I
OATMEAL MUFFINS II
POTATO CORN MEAL MUFFINS
POTATO BIBOUITS
RYE AND RICE MUFFINS
SCOTCH SOUP STICKS
.
.
.
.
.
.
40
.
.
40
40
41
41
42
42
43
43
43
.
43
WHEATLESS BISCUITS AND MUFFINS
BARLEY-OATMEAL BISCUIT
BARLEY BISCUIT
BUCKWHEAT-CORN FLOUR BISCUIT
CORN FLOUR BISCUIT
CORN FLOUB-ROLLED OATS BISCUIT
RICE AND BARLEY FLOUR MUFFINS
RICE AND GBOUND OATS MUFFINS
QATMEAL AND CORN FLOUR MUFFINS
BARLEY AND CORN FLOUR MUFFINS
.
44
44
44
44
45
.
.
.
MEAT SUBSTITUTE DISHES
BEAN LOAF WITH TOMATO SAUCE .
TOMATO SAUCE
.
46
46


CONTENTS
11
.
.
.
.
PAGE
46
47
47
48
48
49
49
50
50
50
51
51
52
52
52
53
53
54
54
55
55
56
56
57
MOCK CLAM CHOWDER
CHEESE CUSTARD
CHEESE CROQUETTES
CHEESE SANDWICHES
CHEESE AND TOMATO RABEBIT
CROQUETTES, BAKED .
CODFISH BALLS
COTTAGE CHEESE SAUSAGE
BAKED Cow PEAS
Cow PEAS AND CHEESE ROLL
BAKED HOMINY WITH CHEESE .
HOMINY AND PEANUT BUTTER, EN CASSEROLE
NUT AND CHEESE LOAF .
PEANUT ROAST
POLENTA
RICE AND CORN MEAL CUSTARD
SALMON LOAF
LEMON SAUCE
WHITE SAUCE
CASSEBOLE OF SALMON AND PEAS
SALMON SOUFFLE
BAKED SOY BEANS
Tuna FISH CHOWDER
TUNA LOAF
.
.
.
.
.
MEAT EXTENDER DISHES
BEEF STEW
CHARTREUSE OF RICE AND MEAT
ESCALLOPED MEAT
MEAT TIMBALES
SIIEPHERDS' PIE
POTATO CRUST
58
58
59
59
59
60
.
.
A FEW SALADS
CABBAGE AND CHEESE SALAD
CARROT SALAD I .
CARROT SALAD II
COCOANUT AND CABBAGE SALAD
.
61
61
61
62
.


12
CONTENTS
.
.
PAGE
62
62
63
63
63
.
64
.
.
DATE AND APPLE SALAD
MANHATTAN SALAD
ORANGE AND DATE SALAD
ORANGE AND PINEAPPLE SALAD
LEMON CREAM SAUCE
PEA AND PEANUT SALAD
PEAR AND CHEESE SALAD
SPICY SALAD DRESSING
PORCUPINE SALAD
RAISIN AND FRUIT SALAD
STRING BEAN SALAD .
TOMATO JELLY SALAD
TOMATO SANDWICH SALAD
TUNA SALAD.
.
.
64
64
65
65
65
66
66
67
.
DRESSINGS FOR SALADS
BOILED DRESSING
CUCUMBER DRESSING
FRENCH DRESSING
FRUIT SALAD DRESSING
MAYONNAISE DRESSING
68
68
68
69
69
SUGAR-SAVING DESSERTS
70
70
.
71
.
APPLE BROWN BETTY
APRICOT WHIP
BUCKWHEAT SHORT CAKE
CARAMEL CUSTARD
CARAMEL SAUCE
CHOCOLATE PUDDING
CHOCOLATE CORNSTARCH PUDDING
COCOANUT PUDDING
DATE CUSTARD
DATE PUDDING
FRUIT SHORT CAKE
NUT BLANC MANGE
OATMEAL PUDDING
PRUNE PUDDING I
71
72
72
73
73
74
74
74
75
76
78
.
.
0
.


CONTENTS
13
PAGE
.
$
8
PRUNE PUDING IT
RAININ BAIN
RICE AND L'aen Moup
STRAWBERRY Role
TAPIOCA CASAM
FROZEN MAPLO CUNTAND
Fruit ten
MAPLE MOURAE
#
.
SAUCIS POR DESSERTS
$
ArnicOT SAVON
CuocotATI Sauce
Fruit Sauer
LEMON SAUCE
VANILLA SAUCE,
Wuipped CHEAM SAUCE
.
81
5
.
+
5
86
$
.
8
5
.
PATRIOTIC CAKES AND COOKIES
NOTE ON CARR MAKING
SPONGE CAKE
"PUTTER" CARE,
DARLEY PAUNO CARS
DOCKWHEAT Srior CARE
CHOCOLATE CAKt wita ('ORN Foun
CuocotATE LAYEN (ARE
CONN MEAt Gingen Bacap
Devil's Foov (AKA
Koolhas, MILkitan, DUTTERLIAN ('AKI
Loar CAKE
MAPLE STRUP CARIO
Moena CAKE.
Motanica GingEUNIDAD
ONE E CARI
ORANOE LAFER CAKE
Sricep CORN CAKA,
BARLEY SPONGE (CAKE
WgAttrag Nrion CARE
5
81
PO
$1
01
$
$


14
CONTENTS
.
PAOL
93
93
94
94
.
.
.
95
.
.
BARLEY DROP CAKES
BARLEY LEMON QUEENS
BARLEY COOKIES
COCOANUT DROP COOKIES
COCOANUT KISSES
CORN MEAL COOKIES
DATE BABS
HONEY COOKIES
HERMITS
OATMEAL COOKIES
RAISIN MARGUERITES
ROLLED OATS AND BUCKWHEAT DROP COOKIES
.
.
95
96
96
97
97
08
98
.
.
.
.
.
.
FROSTINGS AND FILLINGS
(Sugar Saving)
APPLE BUTTER FILLING .
CHOCOLATE FILLING .
CREAM FRUIT FILLING
DRIED FRUIT FILLING
F16 FILLING .
MOCK “BOILED FROSTING"
MAPLE FROSTING .
MOCHA FROSTING
ORANGE HONEY FILLING
SUGARLESS ORANGE FBOSTING
99
99
99
100
. 100
100
. 101
. 101
101
102
.
.
.
.
.
.
.
PASTRIES AND SUGARLESS FILLINGS
CORN FLOUR BISCUIT CRUST
POTATO BISCUIT CRUST
WHEATLESS PIE CRUST I
WHEATLESS PIE CRUST II
CHOCOLATE FILLING
MERINGUE
FRUIT FILLING
MAPLE FILLING
PUMPKIN TILLING
SWEET POTATO FILLING
COTTAGE CHEESE FILLING
103
103
103
104
104
104
.
• 104
.
.
105
105
105
106
.


NOTE
Measurements in all cases mean level measure-
ments, A tablespoonful or teaspoonful as given
in a recipe means a spoonful leveled off. When
flour is measured by cups, the cup is filled with a
spoon until level full. Unless otherwise stated,
flour is always measured after sifting once.
You will note in the Yeast Bread recipes that
wheat flour is used in almost every caso in combi-
nation with the other flours. It is difficult to make
a satisfactory bread from a wheat substitute alone.
The special characteristio of the protein of wheat
flour which makes the dough elastic and light is
lacking in other kinds of flour. Therefore, it is
necessary to use some wheat flour along with the
substitute flours in order to have a well raised and
palatable loaf of bread.
TABLE OF ABBREVIATIONS
OX.
t. = teaspoon
tb. = tablespoon
eup
pt. pint
qt. quart
ounce
spk.=speck
Ib.= pound
square
sq.
TABLE OF MEASUREMENTS
3 t. 1 tb.
16 tb.
2 c. == 1 pt.
1 c.
2 pt.
10%.
16 oz.
- 1 qt.
2 tb.
1 lb.






WHEAT SUBSTITUTES
NE
Am
Twen
Comentar Pl Corgie
hien
Rice
Sçme of the cereals, meals and flours used as substitutes as shown above (in order) are: soy bean
eal, kaferita flour, ground oats, oatmeal, potato flour, buckwheat, barley, cornstarch,
corn flour, corn meal, grits, hominy and rice.
mo
e


LIBERTY RECIPES
YEAST BREADS
The following Standard Recipe is given for
the purpose of comparison. It may be taken as
the foundation recipe in using the substitute
floors. In place of part of the wheat flour, as
used formerly, the following substitutes may be
used: barley flour, buckwheat flour, corn flour,
corn meal, potato flour, rice flour, soy bean flour,
kaferita flour, tapioca or banana fours; as well
as mashed potatoes or the cooked cereals, as rice,
oatmeal, hominy grits or corn meal mush. In
most cases, at least one half or two thirds of the
wheat flour must be used, because it alone contains
the gluten necessary for making a light, porous
loaf.
If you have a good recipe that “works,” use
it. But if you wish to use substitutes with which
you are unfamiliar, follow the Standard Recipe
as a foundation and use the substitutes in the
17


18
LIBERTY RECIPES
P P
R
bo
1 S
Us
le
proportion mentioned above, and a satisfactory
bread should result. The fat ingredient may be
lessened or left out entirely in making yeast
breads. The sugar (or syrup) may also be left
out entirely. Almost all breads made with the
substitute flours are better made up by the straight
dough process rather than by allowing a sponge
to rise overnight. This is because fermentation
sets in sooner in the substitute flours.
Be sure that you are familiar with the general
rules for mixing and baking bread. It is just as
essential to know the method of combining in-
gredients and the temperatures for the raising
and baking of bread as it is to know the propor-
tion of ingredients.
As substitution for wheat flour is made by
weight instead of by measure, the following table
will be found helpful. Each measure given is
equivalent in weight to 1 cup of wheat flour.
1t
1 tb
1 tb
H
the
luk
wa
TI
E -
th
.13/8 cups
.78 cup
Barley
Buckwheat
Corn flour
Corn meal (coarse)
Corn meal (fine)
Cornstarch
.1 cup (scant)
.78 cup
.1 cup (scant)
3/4 cup


20
LIBERTY RECIPES
12
ht
o se
pink
TOY
ber
has
elastic. Place in a bowl, cover, and keep it in a
warm temperature (75° to 85° F.). When risen
twice its bulk, cut down and knead again. Then
shape into loaves, place in greased pans and set
in a warm place. When light and doubled in
bulk it is ready to bake. To prevent a crust from
forming over the top of the loaf while rising, rub
the surface with a little melted fat. Watch the
rising and put into the oven at the proper time.
If risen too long, it will make a loaf full of holes;
if not risen enough, it will make a heavy bread.
Bake 45 minutes to 1 hour in a moderately hot
oven (375°-400° F.). If oven is too hot, the crust
will brown before the heat has reached the center
of the loaf and will prevent further rising. The
loaf should raise well during the first 15 minutes
of baking; then it should begin to brown, and
continue browning for the next 15 or 20 minutes.
The last 15 to 30 minutes, it should finish baking
and the heat may be reduced. When done, the
bread will not cling to the sides of the pan. If a
tender crust is desired, brush the bread over with
a little melted fat as soon as it is taken from the
11
1 11. 2 1
1
1
oven.


YEAST BREADS
21
When bread is allowed to rise overnight, use the
smaller quantity of yeast. Bread mixed and
baked during the day requires a larger quantity
of yeast. Sometimes as much as 1 yeast cake to 1
pint of liquid is used. If the large quantity of
yeast is used, the dough should be watched during
rising, and cut down as soon as the mixture
doubles its bulk. If care is taken, the bread will
be most satisfactory and well flavored and will not
taste “yeasty."
BARLEY BREAD I
1 gt. potato water
1/2 cake compressed yeast
13 c. mashed potato
2 c. barley flour
2 tb. glucose or molasses Enough white flour to make
1 tb. melted fat
a soft dough
1 t. salt.
Make a sponge of the potato water, mashed po-
tato, syrup, salt, fat, yeast, barley flour and about
1 c. of the wheat flour. Allow to stand overnight.
Add remainder of wheat flour to make a soft
dough. When doubled in bulk cut down and allow
to rise a second time. Form into loaves. When
doubled in bulk, bake for 45 minutes to 1 hour.


YEAST BREADS
23
needed to make a soft dough. Let it stand with-
out kneading until light; cut down and turn into
an ordinary bread pan. When nearly doubled in
bulk, bake 1 hour,
BUCKWHEAT BREAD
1 c. buckwheat flour
11/2 c. lukewarm water
I c. wheat flour
144 c. milk
Vy cake yeast
2 tb. molasses
1 ts salt
2 tb. fat
Add warm water to the yeast. Scald the milk
and pour it over the fat and salt. When lukewarm
add the molasses and yeast dissolved in the water.
Boat in the four slowly and let rise. When
doubled in bulk cut down and put in a well-greased
pan. When doubled in bulk bake 1 hour in a mod-
erate oven.
CORN FLOUR BREAD
2 c. water or water and milk
2 t. salt
2 tb. fat
2 c. corn flour
4 to 5 c. wheat flour
2 tb. sugar
Follow directions given in the Standard Bread
recipe.


24
LIBERTY RECIPES
27
CORN MEAL YEAST BREAD
1/4 c. milk or milk and water 21/3 c. wheat flour
1 tb. sugar
1 cake compressed yeast
1 tb. fat
softened in
1 t. salt
114.c. lukewarm water
23 c. corn meal
ܘܢ
Mix corn meal with just enough cold water to
dampen. Pour over it the scalded milk, stirring
constantly. Let cook in a double boiler for 15 min-
utes. Add sugar, salt and fat. Let the mixture
cool, then add the moistened yeast cake and the
flour. The dough will be quite stiff, but work in
all the flour called for in recipe. Let rise and pro-
ceed as in wheat bread.
MOCK "GRAHAM" BREAD
1 c. bran
1 c. corn meal
1 c. barley flour
3 c. wheat flour
1 pt. liquid
2 tb. molasses
2 tb. fat
1 t. salt
1 yeast cake softened in
14 c. lukewarm water
Follow the general rules for mixing, as given in
the Standard Bread recipe, combining the bran
and corn meal with the sifted barley and wheat
flours. A little more wheat flour may be needed to
make a dough stiff enough to handle.


YEAST BREADS
25
HOMINY BREAD
2. c. cooked hominy (put 6 to 8 c. wheat flour
through potato ricer) 1 tb, salt
or 216 c, hominy grits
(cooked)
1 tb, fat
2 medium sized potatoes, 1 yeast cake softened in
mashed,
14 c. lukewarm water
1 tb. sugar
Add enough lukewarm water to the hominy and
mashed potatoes to make a quart measure full.
Add the softened yeast cake, salt, sugar and fat.
Use enough wheat flour to make a spongo. After
rising, add enough flour to knead. After knead-
ing 10 or 15 minutes, let rise again. Knead and
make into loaves. This recipe makes 3 loaves of
bread,
OATMEAL BREAD I
I c. milk and water
le rolled oats
194 t. salt
22 c. wheat flour
1 tb. fat
12 cake yeast
2 tb, molasses
3 tb, Inkewarm water
Scald the liquid and pour it over the ground
rolled oats, molasses, salt and fat. Let stand until
lukewarm. Add yeast softened in the warm
water. Add flour and knead. Let rise until don-
bled in bulk. Knead again and place in pan.
Bake in moderate.oven 45 minutes to 1 hour.


26
LIBERTY RECIPES
OATMEAL BREAD II
1 pt. rolled oats
1 t. salt
Pour 1 quart boiling water on above ingredients
and let stand until lukewarm. Then add
1/2 yeast cake, softened, in 1/2 c. molasses (or less)
2 tb. lukewarm water 2 qts. wheat flour
Let rise several hours. Cut down with a knife
and beat well. Put in pans and when well raised
bake carefully in a hot oven for 45 minutes. (This
mixture is not stiff enough to knead.)
2 tb. sugar
POTATO BREAD I
21/2 c. liquid
4 to 6 c. wheat flour
1 cake compressed yeast
2 t. salt
softened in
1 tb. fat
14 c. lukewarm water
2 c. mashed potatoes
Use the potato water for the liquid. Pour it
gradually over the hot mashed potatoes. When
lukewarm add the softened yeast, salt, sugar and
fat. Add the flour and proceed as in the Standard
Bread recipe.
POTATO FLOUR BREAD
2 c. liquid
2 t. salt
2 tb. sugar
2 tb. fat
2 c. potato flour
51/2 c. wheat flour
1 yeast cake dissolved in
14. C. lukewarm water


YEAST BREADS
27
Follow the general directions given in the recipe
for Standard Bread.
POTATO BREAD II
2/2 c. milk or milk and water 1 t. salt
1 c. mashed potatoes
1 t. sugar
1 c. wheat flour
14 to 1/2 yeast cake
1 c. rye flour
Heat the liquid and when lukewarm add the
yeast and dissolve. Mash boiled or baked pota-
toes. Make a sponge of the milk, yeast, salt,
sugar, potatoes and 1 of the mixed flours. Beat
well and let stand to rise. Add remainder of flour
and let rise again. Knead. Make into a loaf.
Let rise and bake 45 minutes in a moderate oven.
If potatoes are not mealy more flour may be
needed.
SWEET POTATO BREAD
2 c. mashed sweet potatoes,
1 tb. fat (if desired.)
(about 5 potatoes of
medium size.)
1/2 c. lukewarm water
6 c. wheat flour
1 cake compressed yeast
1 t. salt
2 c. liquid
Proceed as in Potato Bread I recipe.
1 tb. sugar
QUICK TEA ROLLS
1/2 c. scalded milk
2 c. wheat flour
1/2 c. lukewarm water
1 c. corn flour
1/2 t. salt
2 tb. fat
1 cake compressed yeast
1 tb. sugar


28
LIBERTY RECIPES
Pour the hot milk over the fat and sugar and
salt. Dissolve yeast in the lukewarm water.
When the first mixture is lukewarm, combine mix-
tures, add half the flour, and beat until very
smooth. Add remainder of the flour and knead
thoroughly; roll to 14 inch in thickness, and cut
with a 2-inch biscuit cutter. "Butter” slightly
one-half of the biscuit, crease and fold over as
for Parker House rolls. Let rise for about 2
hours in a warm place and bake 15 to 20 minutes
in a moderately hot oven. This recipe makes 2
dozen rolls.
BARLEY PARKER HOUSE ROLLS
1 c. milk
13 c. fat
1 c. water
1 t. salt
1/2 c. lukewarm water
1 cake compressed yeast 3 c. wheat flour
3 c. barley flour
1 tb. sugar
Heat the milk and water and when lukewarm
pour over the dissolved yeast cake. Mix thor-
oughly, then cover and let stand until it becomes
light. Then add the salt, sugar, fat and wheat
flour to make a dough. Knead well until very


YEAST BREADS
29
smooth and elastic. Then place in bowl and let
rise until doubled in bulk. Handling as little as
possible, turn onto a lightly floured board and roll
to half an inch in thickness. Cut into rounds,
crease in the middle with the handle of a knife,
brush one-half with melted fat, and fold over. Set
close together in a baking pan and when again
light bake 25 or 30 minutes.
2 tb. sugar
CORN FLOUR ROLLS
12 c. scalded milk
1 egg, well beaten
2 tb. melted fat
14 t. salt
Few gratings lemon rind
1/2 cake compressed yeast
12 o. corn flour
dissolved in
Wheat flour
2 tb. lukewarm water
Pour the milk over the sugar and salt; when
lukewarm add the dissolved yeast and %cup wheat
flour. Cover; and when light add the fat, egg and
grated lemon rind, and corn flour. If more flour
is needed to make a dough, use wheat flour. Let
rise again, roll to one-half inch thickness, cut in
rounds and place in a well-greased pan to rise.
When light, bake. This recipe makes 12 rolls.


FIFTY-FIFTY YEAST BREADS
1 1
1 th, syrup
1
BARLEY BREAD
12 e. liquid
2 cake compresad yengt
moistened in
1 $, tat
2 th, lukewarm water
1 e, barley
1 t. salt
*4 c. mashed potato
194 e, whent Hour
Pour the hot liquid over the l'at, salt, and syrup,
When lukewarm, add the moistened yeast. Then
sud the mashed potato and flour. Proceed as in
the Standard Recipe for yeast breads.
1 th, wyrup
COLN PLOUR BREAD
12 liquid
1 t. salt
VA e, mashed potato
1 t, Int
1 c, wrn Hour
12 enke cumpressed yenet 12 e, whent Hour
Follow directions given in Barley Bread recipe
above,
1 th, syrup
GROUND BOLLED OATS BREAD
12 e, liquid
1t, salt
12e, whent Hour
1 , int
1 e, ground ontmeal
1% cake compromi yenat me, mashed potato
Follow directions given in Barley Bread recipe,
30


FIFTY-FIFTY YEAST BREADS
31
RICE FLOUR BREAD
1/2 c. liquid
1 t. salt
34 c. mashed potato
1 t. fat
134 c. wheat flour
1/2 cake compressed yeast 1 c. rice flour
1 tb. syrup
Follow directions given in Barley Bread recipe.
RICE BREAD
4 c. boiled rice (soft)
11/2 c. bot liquid (potato
1 c. mashed potatoes
water)
5 or 6 c, wheat flour
11/2 t. salt
1 cake compressed yeast
2 t. fat
2 tb. syrup
Mix the rice and potatoes and add to the liquid
which has been poured over the salt, syrup and
fat. Add the moistened yeast cake and proceed
as in the Standard Bread recipe.
-


QUICK BREADS
In making Quick Breads a larger substitution
for wheat flour may be made than in Yeast Breads.
A safe proportion is “fifty-fifty” (half wheat and
half a substitute flour), but in many cases from
seventy to one hundred per cent substitutes may
be used. The most satisfactory substitute flours
for quick breads are corn, barley, oats, rice, and
buckwheat. These work out well in the making of
not only biscuits, muffins and other hot breads but
also cakes and cookies.
Use the substitutes available in your locality,
choosing from these types:
FLOURS
Barley
Buckwheat
Corn
Oats
Potato
Rice
MEALS
Corn
Feterita
Kafir corn
Oatmeal
CEREALS
Hominy Grits
Rice
Rolled Oats
As stated above, the flours and meals may be
32


THE NM"TR
PUBLIC LIBRARY
ASTOR, LINY
TILIEN FOUT:
DIE'N



LARD &
BUTTER
SUBSTITUTES
Swifts Premium
Oleomargarine
can be used where to Nitis
used for
tabs
theguei set stories
TROCO
FOR. TABLE USE
OLEONAROR
PINTO
Wesson
Oil
SALUTAY
SK
NUT-MADE BAND
NARGARINE
OMARGARINE
OLEOMARGARINE
91 IOS
(KING
Representative fats and oils that may be used to replace animal fats.


QUICK BREADS
33
used in the proportion of fifty-fifty, or in some
cases, seventy-five to one hundred per cent in
substituting. The following table offers sugges-
tions for use of the cooked cereals and potatoes in
biscuit making:
Salt
PROPORTIONS OF INGREDIENTS
Wheat Baking
Cereal
Liquid
Fat
flour powder
Hominy grits...1%c. None 2 c.
6 t. 3 tb.
Rice
1 c. 3 tb.
6 t. 3 tb.
Rolled oats.
..134 c. None
2 c. 6 t. 3 tb.
2 c.
1 t.
1 t.
1 t.
Mashed potatoes 1 C. None
2 c.
6t. 3 tb. 1 t.
The first two recipes below are given as founda-
tion recipes for biscuits and muffins. Recipes
which follow show combinations of flours and
meals which have proved satisfactory. Other
substitutions may be made, however, using the
foundation recipes as guides.
-
BAKING POWDER BISCUITS
(Standard Recipe)
2 c. flour
2 tb. fat
1 t. salt
Enough milk or water to
4 t. baking power
make a soft dough
Sift and mix the dry ingredients. Cut in the
fat, using one or two case knives. Add the liquid
gradually until a dough is formed. Toss out onto


34
LIBERTY RECIPES
a floured board. Roll to one-half inch thickness;
cut in rounds and bake 10 to 15 minutes in a hot
oven.
1 egg
MUFFINS
(Standard Recipe)
2 c. flour
2 tb. fat
1 c. milk
2 tb. corn syrup (may omit)
1/2 t. salt
3 t. baking powder
Mix and sift all dry ingredients. Beat the egg,
add to the milk. Combine mixtures. Beat thor-
oughly. Add melted fat last. Bake in muffin
pans in a moderately hot oven 25 to 35 minutes.
BARLEY BISCUITS
11/2 c. barley flour
2 tb. fat
1/2 c. wheat flour
Milk or water to make a soft
1 t. salt
dough
31/2 t. baking powder
Mix according to general rule for baking pow-
der biscuits. Bake in a hot oven 10 or 15 minutes.
BARLEY SCONES
1 c. barley flour
4 tb. fat
1 c. wheat flour
4 t. baking powder
1/2 c. milk
1/2 t. salt
1 egg
Cut the fat into the flour to which has been added
the baking powder and salt. Beat the egg and 14


QUICK BREADS
35
cup of milk together. Add gradually to the first
mixture. Add more milk if required to make a
soft dough. Toss on a floured board, pat, roll out
to 42-inch thickness. Cut in diamond shape and
bake for 15 minutes in a hot oven. Break open,
spread with jelly or marmalade and serve.
BRAN GEMS
1/2 t. salt
1 tb. sugar
1 c. bran
1/2 c. barley flour
1/2 c. wheat flour
3 t. baking powder
1 tb. fat
1 o, milk
Mix dry ingredients, and add milk and melted
fat. Mix thoroughly. Bake in a moderately hot
oven.
BUCKWHEAT BISCUITS
112 c. buckwheat flour
3/2 t. baking powder
Y c. wheat flour
2 tb. fat
1 t. salt
Milk or water to make dough
Mix as for baking powder biscuits. Bake in hot
oven for 10 or 15 minutes.
BUCKWHEAT MUFFINS
1 pt. buckwheat flour
1 tb. fat
14 pt. wheat flour
4 t. baking powder
2 t. salt
1 pt. milk
Make a smooth batter by adding the milk gradu-


36
LIBERTY RECIPES
ally to the sifted dry ingredients. Add melted fat
last. Bake in muffin tins for 25 minutes in a hot
oven.
3 tb. sugar
1 egg
CORN FLOUR MUFFINS
14 c. fat
34 c. milk
1/2 c. wheat flour
11/2 c. corn flour
1/2 t. salt
4 t. baking powder
Cream the fat. Add the sugar and egg well
beaten together. Add the sifted dry ingredients
to the first mixture alternately with the milk.
Bake in well-greased muffin tins for 25 or 30 min-
utes.
CORN MEAL BROWN BREAD
1 c. corn meal
11/2 t. soda
34 c. molasses
1 c. barley flour
2 c. sour milk
1 t. salt
1 c. rye meal
Sift dry ingredients together. Add molasses
and milk. Mix thoroughly and steam 342 hours in
well-greased and covered molds. Remove covers
and bake bread long enough to dry the top.
WHEATLESS CORN BREAD
2 c. corn meal
11/2 t. salt
2 c. sour milk
1 tb. fat
1 t. soda
2 eggs
1 tb. sugar


QUICK BREADS
37
Mix all dry ingredients including soda. Add to
the sour milk and well-beaten eggs. Add melted
fat last. Bake in a shallow pan 30 minutes.
1 egg
CORN MEAL MUFFINS
1 o. milk or water
1/2 c. flour
4 t. baking powder
1/2 c. corn meal
12 t. salt
1 tb. fat
Add dry ingredients to the milk and egg, then
add melted fat. Mix well and bake in greased
mullin pans about 30 minutes.
SPOON CORN BREAD
1 c. milk
1 tb. fat
1 o. white corn meal
2 c. water
2 t. salt
2 eggs
Mix water and corn moal; bring slowly to boil-
ing point and cook 5 minutes. Add eggs, well
beaten, and other ingredients. Beat thoroughly,
bake in well-greased pan 25 minutes in hot oven.
Serve from the same dish with a spoon.
CORN PONE
2 c. white corn moal
11c. sour milk
1 t. salt
2 tb, melted fat
1 t. soda
Sift meal, salt, and soda together, stir in the
sour milk; add the melted fat and beat until


38
LIBERTY RECIPES
smooth. With hands wet in cold water, shape the
mixture into small pones. Grease a griddle or
pan with melted fat, and when smoking hot, place
the pones on it. Bake in a moderately hot oven
until thoroughly done and brown.
1 egg
CORN MEAL BREAD STICKS
11/2 c. corn meal
14/2 tb. sugar
12 c. wheat flour
2 tb. fat
3 t. baking powder
1/2 t. salt
Scant 1/2 c. milk
Chop the fat into the meal and flour to which
have been added the dry ingredients. Beat the
egg, add to the milk and combine mixtures. Mix
to a dough, pat out on a board, roll lightly to
12-inch thickness. Cut in 12-inch strips. Bake in
a moderate oven about 20 minutes.
EGGLESS JOHNNY CAKE
3 c. corn meal
34 c. water
1 c. bread flour
84 t. salt
2 tb. baking powder
1 tb. fat
1 c. milk
Mix together the dry ingredients, stir in liquid
and melted fat. Bake in a well-oiled pan. If de-
sired, 17/2 c. chopped sweet apples may be stirred
into the mixture. Cold, crumbled and served with
milk, this makes an excellent supper for children. .


QUICK BREADS
39
EGGLESS MUFFINS
1/2 c. wheat flour
44 t. salt
1/2 c. corn meal
2 t. melted fat
3 t. baking powder
12 e. milk
2 t. sugar (or none)
Mix and sift dry ingredients; add milk and
melted fat. Mix thoroughly. Bake in greased
muffin pans for 20 minutes. This recipe makes 6
muffins.
EMERGENCY BISCUITS
1/2 e. wheat flour
1 c. thick sour milk
1 c. corn flour
1/2 t. salt
1/2 e. barley flour
1/2 t. soda
2 tb. fat
Follow general rule for mixing baking powder
biscuits given in the Standard Recipe. Drop from
a spoon into a well-greased baking pan and bake
in a hot oven 15 minutes.
NUT BREAD.
11/2 c. corn flour
14 c. corn syrup
142 c. 50-50 flour
1/2 c. sugar
3 t. baking powder
1 t. salt
24 e. chopped nuts
1 egg beaten well
1 c. milk (minus 2 tb.)
Sift together the flour, salt and baking powder.
Add nut meats, egg beaten until light, corn syrup
and the milk. Mix to a batter. Turn into greased


40
LIBERTY RECIPES
brick-loaf broad pan, lot stand for 15 minutos;
bako for 45 minutos. Graham flour may be sub-
stituted for 50-50 flour.
1 egg
8 tb. sugar
OATMEAL COTTEL CAKE
19% 0. outmeal
1 e. barley flour
1 c. milk or water
3 t. buking powder
% c. raisins
Vy t. salt
2 tb. fat
Grind oatmeal in a moat grinder. Croam the
fut and sugar. Add ogg, milk, dry ingredients
mixed together, and last tho raising floured. Bako
in shallow pan 20 minutes, in a moderate oven.
1 egg
OATMEAL MUFFINS I
11, c. cooked oatmeal
1 o. milk
2 e. wlieat flour
1% tb. fut
1 tb. sugar or molasses
5 t. baking powder
1 t. sult
Mix all dry ingredients. Add the ogg and
molasses to the oatmeal. Then add the milk al-
ternately with the dry ingredients. Bako for 30
or 35 minuten in mullin ting.
OATMEAL MUFFINS II
% 0. uncooked oatmeal 4 t. baking powder
11, o, wheat flour
2 tb, melted fat
1 c. soalded milk
2 tb. sugar or molasses
1 egg


WHEATLESS BISCUITS AND MUFFINS
BARLEY-OATMEAL BISCUIT
1/2 c. ground oatmeal
2 tb. fat
1/2 c. barley flour
Milk or water to make a
3 t. baking powder
soft dough
1/2 t. salt
Grind the oatmeal in a meat grinder. Mix the
ground oatmeal and flour. Proceed as in baking
powder biscuit recipe.
BARLEY BISCUIT
4 c. barley flour
6 t. baking powder
3 tb. fat
1 t. salt
Milk or water
Follow directions for mixing baking powder bis-
cuits.
BUCKWHEAT-CORN FLOUR BISCUIT
144 c. buckwheat
5 t. baking powder
1/4 c. corn flour
1 t. salt
3 tb. fat
Milk or water
Follow directions for mixing baking powder bis-
cuits.
CORN FLOUR BISCUIT
2 c. corn flour
4 t. baking powder
3 tb. fat
1 t. salt
Milk or water
---
43


44
LIBERTY RECIPES
Follow directions for mixing baking powder bis-
cuits.
CORN FLOUR-ROLLED OATS BISCUIT
11/2 c. corn flour
5 t. baking powder
1 c. ground oats
1 t. salt
3 tb. fat
Milk or water
Follow directions for mixing baking powder bis-
cuits.
RICE AND BARLEY FLOUR MUFFINS
1 c. milk
4 t. baking powder
1 tb. fat
1 t. salt
34 c. rice flour
144 c. barley flour
2 tb. syrup
2 eggs
Follow general rule for mixing Muffins as given
in Standard recipe.
RICE AND GROUND OATS MUFFINS
1 c. milk
4 t. baking powder
1 tb. fat
1 t. salt
1 c. rice flour
1 c. ground rolled oats
2 tb. syrup
2 eggs
Follow general rule for mixing Muffins as given
in Standard recipe.
OATMEAL AND CORN FLOUR MUFFINS
1 c. liquid
4 t. baking powder
1 tb. fat
1 t. salt
13 c. ground oatmeal
143 c. corn flour
2 tb. syrup
2 eggs


WHEATLESS BISCUITS
45
Follow general rule for mixing Muffins as given
in Standard recipe.
BARLEY AND CORN FLOUR MUFFINS
1/2 c. liquid
4 t. baking powder
1 tb. fat
1 t. salt
1/2 c. corn flour
1/4 c. barley flour
Follow general rule for mixing Muffins as given
in Standard recipe.
2 tb. syrup
2 eggs


MEAT SUBSTITUTE DISHES
BEAN LOAF WITH TOMATO SAUCE
2 c. cooked beans
22 t. salt
Pepper
2 tb. melted fat
1 egg
Mash the beans. Add other ingredients and
mix well. Turn into a greased bread pan and bake
by placing the pan in another pan of hot water.
Bake for 35 or 40 minutes. Serve with Tomato
Sauce. Peas may be used instead of beans.
TOMATO SAUCE
1 c. strained tomato juice 14 t. salt
1 tb. cornstarch
18 t. pepper
Add 1 th, chopped onion if desired
Moisten the cornstarch with a small portion of
the cold tomato juice and mix well. Add rest of
the juice and seasonings. Cook well, and when
thickened, serve.
MOCK CLAM CHOWDER
2 c. potatoes, cut in dice 1 small onion
2 c. corn (1 can)
11/2 t. salt
1 pt. boiling water
1/4 t. pepper
1 pt. hot milk
14 t. paprika
2 tb. fat
46


TEE ! luk
PUBLIC LIBE ÅRY
ASTOR, LENOX
TILDEN FIDIIN:


MEAT SUBSTITUTE DISHES
47
Cook the chopped onion and fat for about 5 min-
utes in the kettle in which the chowder is to be
made. Add the potatoes, corn and boiling water.
Cook. When the potatoes are done, add the sea-
sonings and milk. Then bind with 1 tb. flour and
1 tb. butter substitute well blended. Cook for 2
or 3 minutes. This may be served as the substan-
tial dish at dinner, in place of meat.
CHEESE CUSTARD
Bread (1/2 small loaf)
12 t. salt
1 o. cheese
Spk. paprika or cayenne
1 pt. milk
2 eggs
Grease baking dish, put in a layer of bread cut
in pieces one inch square. Sprinkle thin slices of
cheese over the bread and season. Repeat. Beat
eggs slightly; add the milk and pour this mixture
over the layers of bread and cheese. Bake 1 hour
in a moderate oven.
CHEESE CROQUETTES
3 tb. fat
1 o. American cheese cut in
24. tb. cornstarel
small pieces
23 o. milk or chicken stock 1 o. grated Parmesan
2 egg yolks
cheese
14 t. salt
Paprika
Make white sauce of the fat, cornstarch, season-
ings and liquid; add the beaten yolks, grated


52
LIBERTY RECIPES
slowly 40 minutes. Cover with bread crumbs and
brown.
NUT AND CHEESE LOAF
1 c. grated cheese
1 t. salt
1 c. English walnut or hick-
14 t. pepper
ory nut meats
2 tb. onion
1 c. dry bread crumbs
1 tb. fat
1 c. liquid (milk or water)
Cook the onion in the fat until tender. Strain
into the mixture of crumbs, cheese and chopped
nuts. Add liquid and seasonings. Mix thor-
oughly. Place in a greased loaf pan and bake un-
til brown. Garnish with slices of lemon.
PEANUT ROAST
1/2 c. uncooked rice
1/2 c. milk
1 c. chopped peanuts, or
34 c. peanut butter
Seasonings
1 egg
Cook the rice. When cool add other ingredients
and mix well. Bake in a well-greased loaf pan
about 30 minutes in a hot oven. Serve with To-
mato Sauce.
POLENTA
34 t. salt
34 c. corn meal
3 c. water
Boil the corn meal in the boiling salted water for


MEAT SUBSTITUTE DISHES
53
one-half hour, over a direct flame, or in a double
boiler from 3 to 5 hours.
1 c. grated cheese
1 t. salt, paprika
Place the corn meal in a greased baking dish
with alternate layers of cheese seasoned with the
salt and paprika. Bake in a slow oven 15 or 20
minutes until heated through and the cheese is
melted.
2 eggs
RICE AND CORN MEAL CUSTARD
23 c. rice
1/2 c. white corn meal
2 tb. butter substitute
3 c. milk or milk and water 1 t. salt
mixed
Mix the rice, meal, and salt with the milk in the
top of a double boiler, and cook until the rice is
nearly soft. Add the butter substitute and the
eggs well beaten and transfer to a greased baking
pan. Bake in a moderate oven for 1 hour. Serve
in the dish in which it is baked.
2 c. salmon
1 c. bread crumbs
SALMON LOAF
12 t. salt
Pepper
2 eggs
Remove the skin and bones from the can of sal-


MEAT SUBSTITUTE DISHES
55
CASSEROLE OF SALMON AND PEAS
2 c. salmon
2 c. wbite sauce
2 c. peas
Make a white sauce by using the liquid from the
peas as part of the liquid with the milk. Use the
proportion of:
2 c. liquid
1 tb. fat
1 tb. cornstarch
1/2 t. salt
Pepper
Add the peas and flaked salmon to the sauce.
Put in a greased baking dish. Cover with “but-
tered" crumbs and bake for 20 minutes in a mod-
erate oven.
SALMON SOUFFLÉ
2 tb. butter substitute
1/2 t. paprika
1/2 tb. cornstarch
1/2 c. salmon
34 c. scalded cilk
3 egg yolks
1/2 t. salt
3 egg whites
Melt the fat, add the cornstarch and seasonings.
Cook 2 minutes, then add milk slowly, stirring con-
stantly. When thickened and cooked for a few
minutes add the salmon chopped fine. Let cool
slightly. Add the well-beaten yolks. When cold,
fold in the stifly beaten whites. Pour into a


56
LIBERTY RECIPES
greased baking dish and bake 30 minutes in a slow
Serve immediately.
oven.
BAKED SOY BEANS
11/2 c. yellow soy beans
1/2 c. sugar
1/2 c. white beans
1/2 t. mustard
1 onion (may omit)
1 t. salt
Soak beans for 12 hours. Put all ingredients
together into a baking dish and cover with cold
water. Bake 12 hours; add water as needed.
(Use the Fireless Cooker, if possible.)
TUNA FISH CHOWDER
2 c. diced potatoes
2 tb. fat
11/2 c. tuna fish
1 small onion
1/2 c. diced celery
1/2 t. salt
1 pt. boiling water
1 pt. hot milk
14 t. paprika
Dash pepper
Chop the onion and cook in the fat for 5 minutes
in the kettle in which the chowder is to be made.
Add the celery, potatoes and boiling water. Cook
until the potatoes are almost done, then add the
flaked tuna fish and seasonings and hot milk.
Bind with 1 tb. flour and 1 tb. butter substitute
which have been blended together. Cook 3 min-
utes and serve. Other fish may be substituted for
tuna, if desired.


MEAT SUBSTITUTE DISHES
57
1 egg
TUNA LOAF
1 o. flaked tuna fish
1 c. sweet milk
1 c. bread crumbs
Salt and pepper
Onion juice
Beat the egg until light, then mix all ingredients
together. Press the mixture into a greased bak-
ing pan and bake 25 minutes. Garnish with half
slices of lemon or hard cooked eggs.


MEAT EŠTENDER DISHES
BEEF STEW
1 lb. beef
1 can peas or 1 peck
4 potatoes cut in quarters 1 t. salt
1 c. carrots cut up small
Cut the meat in small pieces and brown in the
fat from the meat. Simmer in 2 quarts of water
for 1 hour. Add the peas and carrots and cook
for one-half hour, then add the potatoes. If
canned peas are used, add them 10 minutes before
serving. Serve when potatoes are done.
CHARTREUSE OF RICE AND MEAT
1 c. rice
1/2 c. water or meat stock or
2 qts. water
tomato sauce
1 t. salt
Seasonings
11/2 to 2 c. meat or fish
Cook the rice in the salted water until tender
and quite dry. Line the bottom and sides of a
greased baking dish with rice. Put in the cut-up
meat, seasonings and liquid. Cover with remain-
der of rice. Pack solid and bake 20 minutes.
Serve with a tomato or cheese sauce.
58


MEAT EXTENDER DISHES
59
ESCALLOPED MEAT
3 c. cooked meat, chopped 1 t. onion juice
2 c. bread crumbs
2 c. thick white sauce
12 t. salt
Mix the meat, crumbs and seasonings. Place in
two layers in a baking dish with white sauce over
each layer. Cover with “buttered” crumbs and
bake for 15 or 20 minutes in a moderate oven.
MEAT TIMBALES
3 c. cold meat, chopped 1 t. salt
1/2 c. bread crumbs
1/2 t. onion juice
1 c. meat stock or water
1/2 t. pepper
1 t. chopped parsley
1 tb. butter substitute
2 eggs
Mix together the meat, seasonings and crumbs.
Heat the stock or water, melt the fat in it and add
to the meat mixture. Add the well-beaten eggs
and mix thoroughly. Pack in well-greased molds,
cover, and place in a pan of water. Bake in a
moderate oven for 30 minutes. Turn out on a
platter, and serve with tomato sauce.
SHEPHERDS' PIE
1 lb. cold cooked mutton 1/2 c. water or stock
2 c. cold boiled potatoes Salt and pepper to taste
1/2 tb. fat


LIBERTY RECIPES
Chop the mutton and dice the potatoes. Mix all
ingredients together and place in a baking dish or
deep pie pan. Cover with a potato crust.
4 large potato
14 e, potatu water
POTATO CRUST
12 th faut
1/2 t. salt
Marh the potatoes, add the fat, salt and water
in which potatoes were cooked. Beat until light;
add enough flour to make a soft dough. Roll out,
make a hole in the center, place over the above
meat mixture in the pio pan and bake in a moder-
ate oven for 1 hour


TIES",
PUBLIC LIBRARY
ASTOR, LENOX
TILDEN FOUNDATIONS



USE PERISHABLE FOON
ELIMINAT WASNO
Fruits and green vegetables should be eaten in abundance, not only to "eliminate waste” of food,
but for the sake of the acids and mineral salts they contain, necessary for good health.


A FEW SALADS
63
small pieces, % o. finely shredded cabbage and 14
of a canned pimento cut in small piooos. Turn
into molds and chill. Remove from mold, garnish
and serve with Mayonnaise or Cooked Dressing.
ORANGE AND DATE SALAD
2 c. stoned dates
19 o, chopped walnuts
2 oranges
1 onko pimento choose
Mix the nuts with cheese and stuff the dates with
the mixture. Roll in lemon juice. Peel the or-
anges and divide into sections. Place the stuffed
dates and pieces of orango alternately on crisp
leaves of lettuce and servo with French Dressing.
2 oranges
ORANGE AND PINEAPPLE SALAD
1 c. pineapple 14 o. preserved cherries
Lemon Cream Sauco
Remove the white membrane from the pulp of 2
oranges and cut each section into hall, crosswise,
Mix the pineapple, cut into cubes, with the cher.
ries (drained from the juice). Add the oranges
and serve with Lemon Cream Sauce.
LEMON CREAM SAUCE
1/2 c. thick cream
4 tb. sugar
3 tb. lemon juice


64
LIBERTY RECIPES
Whip the cream. Fold in the sugar and lemon
juice. Serve on fruit salads.
PEA AND PEANUT SALAD
1 can peas (2 c.)
Lettuce
1 c. chopped peanuts
Mayonnaise
Combine the peas and peanuts and moisten with
Mayonnaise Dressing. Serve on lettuce leaves.
This makes a substantial luncheon dish, taking
the place of meat.
PEAR AND CHEESE SALAD
Use halves of pears, canned, or ripe juicy pears
in season. Set a ball of Cream Cheese or Cottage
Cheese in the center of the halves. Place these
on heart leaves of lettuce and pour a highly sea-
soned dressing over the whole; garnish with
shreds of pimentos.
SPICY SALAD DRESSING
(For above salad)
1/4 c. salad oil
1/4 t. salt
1 t. vinegar
14 t. mustard
12 t. paprika
1/4 c. Chili Sauce
Beat all ingredients together until well blended.
Then gradually beat into 42 c. of Mayonnaise
Dressing.


66
LIBERTY RECIPES
ion. Mix well and serve with a spoonful of Ma-
yonnaise on top. Garnish with lettuce or parsley
and slices of hard-cooked egg.
TOMATO JELLY SALAD
3 tb. granulated gelatine
1/2 c. cold water
1 can tomatoes (2 c.)
1 small onion
1 stalk celery
2 cloves
1 t. salt
Speck paprika
1 tb. vinegar
Soak the gelatine in the cold water. Cook the
tomatoes, onion, celery, salt, cloves and paprika
together for ten minutes. Add the vinegar and
pour the hot mixture over the gelatine. Stir until
dissolved, strain and mold. Serve with a spoon-
ful of Salad Dressing on top. (This recipe makes
4 individual molds.)
TOMATO SANDWICH SALAD
Pare and slice tomatoes. Use 2 slices for a
serving. Place one slice on a lettuce leaf, and
spread over it, (42 inch thick) Cream or Cottage
Cheese which has been mixed with a little Cream
to make a smooth paste. Put the other slice of
tomato on top of the cheese. Place a spoonful of


A FEW SALADS
67
the choose on the top. Serve with Mayonnaiso
Dressing .
TUNA SALAD
3 c. tuit fall
1 o. thick Mayonnaise
1 c. diced celery
Y c. French Drewning
1 hard-cooked egg
14 c. chopped olives
1 groen poppor, whredded
Mix the fakod tuna, celery, chopped ogg and
groon popper lightly together and add the French
Dressing gradually. Lot stand several hours.
Just before serving add tho chopped olivos and
toss lightly again. Placo it in the salad bowl and
put Mayonnaise Drossing over the top. Garnish
with parsley. If mudo properly this salad will
prove as delicious and inviting as the best chicken
salad.


DRESSINGS FOR SALADS
BOILED DRESSING
2 eggs
2 tb. sugar
34 c. milk
14 c. vinegar
2 tb. butter substitute
2 tb. flour
1/2 t. mustard
1 t. salt
1/8 t. white pepper
Mix the dry ingredients; add to the melted fat.
Mix and add the slightly beaten eggs, the milk and
the vinegar slowly. Cook over boiling water
until the mixture thickens. Strain and cool.
CUCUMBER DRESSING
Beat 1 c. heavy cream until stiff. Add 14 t. salt,
few grains pepper and gradually 2 tb. vinegar;
then add 1 cucumber, pared, chopped and drained
through cheese cloth. Use for Fish salads.
FRENCH DRESSING
1/2 t. salt
4 tb. salad oil
11/2 tb. vinegar
14 t. pepper
Mix and beat ingredients until well blended.
Lemon juice may be used in place of vinegar. A
68


DRESSINGS FOR SALADS
69
few drops of onion juice may be added, if desired.
FRUIT SALAD DRESSING
1 egg well beaten
6 tb, fruit juice
2 tb. sugar
Mix and cook in a double boiler until thickened.
Beat well. Serve cold. Any kind of juice may be
used. A combination of two or more fruit juices
makes a pleasing flavor.
MAYONNAISE DRESSING
2 egg yolks
242 tb, lemon juice
1 t. mustard
244 tb. vinegar
1/4 t. salt
2 to 3 o. salad oil (Olive,
1 t. powdered sugar
Maxola or Wesson Oil
Few grains cayenne
may be used.)
Beat the egg yolks; add dry ingredients.
When well mixed, add % t. vinegar. Then add oil
gradually, and when thickened add a little lemon
juice or vinegar. Add alternately until all the
oil is used. Chill and serve on salads.


SUGAR-SAVING DESSERTS
71
BUCKWHEAT SHORT CAKE
1 c. milk
1 c. buckwheat flour
2 t. baking powder
14 c. wheat flour
1 t. salt
1 tb. fat
Make a smooth batter by adding the milk grad.
ually to the mixed dry ingredients. Add melted
fat last. Pour into a pan so that mixture is one-
half inch thick. Bake 25 minutes in a rather
quick oven. Cut in squares and serve with a
sweetened fruit filling.
1 pt. milk
CARAMEL CUSTARD
12 t. salt
2 tb. caramel sauce
2 t. cornstarch
4 eggs
4 tb. corn syrup
Scald the milk. Beat the eggs slightly. Add
the salt and sugar, cornstarch, and corn syrup to
the milk and mix until dissolved. Add the hot
milk mixture gradually to the beaten eggs, stir-
ring constantly. Place a little caramel sauce in
the bottom of individual custard cups. Pour the
mixture slowly on top of the sauce to prevent the
custard and sauce from mixing. Place the cups
in a pan of hot water and bake in a moderate oven
until firm. To test for sufficient cooking, insert a


72
LIBERTY RECIPES
knife into the custard. If it comes out clean, the
custard is done.
Turn the custard out of the cup and serve hot
or cold. The caramel serves as a sauce for the
pudding:
CARAMEL SAUCE
1/2 c. granulated sugar 1/2 c. boiling water
Put sugar in a frying pan and stir constantly
over a flame until it is melted to a light brown
syrup. Add the water gradually, being careful
that it does not bubble out of the pan. Simmer 10
minutes. Serve cold or hot, as a sauce.
CHOCOLATE PUDDING
1 c. bread crumbs
1/2 c. corn syrup
134 c. scalded milk
1 oz. chocolate
14 t. salt
14 c. boiling water
1/2 t. vanilla
1 egg
Pour scalded milk over the bread crumbs; let
stand until soft. Add the boiling water to the
chocolate cut up in small pieces; cook gently until
a smooth paste is formed. Add this to the bread
mixture. Add the syrup and salt to the beaten
egg. Combine mixtures, add vanilla; bake in a
greased baking dish, in a moderate oven. Cover


74
LIBERTY RECIPES
34 c. dates, seeded
2 c. milk
DATE CUSTARD
12 t. salt
1/2 t. nutmeg
2 eggs
Cook dates in the milk 15 minutes in top of dou-
ble boiler. Rub through a strainer; add beaten
eggs, salt, and nutmeg. Place mixture in a
greased baking dish and bake in a slow oven until
firm (about 50 or 60 minutes).
DATE PUDDING
1 c. dates
2 tb. cornstarch
1/2 c. sugar
1 t. baking powder
Pinch salt
12 c. English walnuts
2 eggs
Wash and stone and cut up the dates. Mix the
eggs and sugar. Then add the dates, the chopped
nuts and all dry ingredients mixed together, to the
first mixture. Bake in a greased baking dish in a
moderate oven until the mixture is firm. Serve
hot with plain or whipped cream.
FRUIT SHORT CAKE
1 o. corn flour
1/2 t. salt
1 c. 50-50 flour
14 to 1/2 c. liquid (milk or
3 to 4 tb. butter substituto
water)
4 t. baking powder


SUGAR-SAVING DESSERTS
75
Mix according to directions for baking powder
biscuits. Use enough liquid to make a soft dough,
Roll out to one-half inch in thickness. Place one
half the mixture in a greased, shallow pan, then
spread it sparingly with melted fat. Place the
rest of the dough on top and bake 20 to 30 minutes.
Remove from the pan, split the cake open and fill
with crushed and sweetened berries or fruits.
Save out a few uncrushed fruits to garnish the top.
Serve with plain cream, Whipped Cream Sauce, or
a Fruit Sauce,
NUT BLANC MANGE
41. tb, cornatarch
11 o, hot milk
4 tb, corn syrup
14 t. salt
a e, cold milk
1 t. vanilla
Mix the cornstarch with the cold milk. When
smooth add the hot milk to which has been added
the salt and corn syrup. Cook directly over the
flame until the mixture thickens, then place in a
double boiler and cook one-half hour. Add the va-
nilla and 1 e. finely chopped mut meats. Pour into
molds (moistened with cold water), and set aside
to cool, Serve with Chocolate Sauce or fruit
juice, or cream.


76
LIBERTY RECIPES
Plain Blanc Mange may be made by omitting
the nuts.
OATMEAL PUDDING
2 c. cooked oatmeal
1/2 t. salt
1/3 c. dark corn syrup
18 t. cloves
1/2 c. seeded, chopped raisins 18 t. cinnamon
1 tb. milk
Mix oatmeal, corn syrup, salt, spices and milk
together and heat in double boiler until the mixture
has a smooth consistency. Add raisins. Put into
a greased baking dish and bake 35 minutes in a
moderately hot oven.
PRUNE PUDDING I
1 c. prunes, cooked, seeded 1 tb. fat, melted
and chopped
1/2 c. fine cracker crumbs
1/2 c. corn syrup
1 t. baking powder
1 c. chopped nuts
1 t. vanilla
1/4 c. milk
Pinch of salt
Mix all ingredients well. Place in a greased
baking dish. Place this in a pan of hot water and
bake 20 minutes in a moderate oven, or until the
mixture is firm. Serve hot with cream.
4 slices bread
1 c. milk
PRUNE PUDDING II
1 c. prunes
18 c. sugar
Nutmeg and salt to taste
1 egg


78
LIBERTY RECIPES
smooth. Add the peaches cut in small pieces.
Mix well; pour into molds which have been dipped
in cold water. Chill and serve with a sauce or
with cream. Any left-over cereal may be used in
place of rice.
2 eggs
1/2 c. sugar
STRAWBERRY ROLL
14 t. salt
11/2 t. baking powder
1/2 c. barley flour
1/2 c. water
1/2 c. wbeat flour
1 tb. butter substitute
Rind of 1 lemon (grated)
Beat the eggs, add the sugar, and cream well.
Add the lemon rind, salt and baking powder to the
sifted and mixed flours. Add to the egg mixture
alternately with the water. Melt fat and add last.
Bake in a sheet in a moderate oven. When done,
spread with sweetened and crushed berries and
roll as a Jelly Roll. Serve with cream or a sauce.
3 tb. tapioca
1 pt. milk
TAPIOCA CREAM
1 t. vanilla
1/4 C. corn syrup
1 tb. cornstarch
2 eggs
Soak the tapioca (pearl) in cold water until soft.
Bring milk to the boil, stir in the tapioca and the
yolks of the eggs beaten with the sugar; when


SUGAR-SAVING DESSERTS
79
cooked sufficiently, add vanilla and pour the mix-
ture on the stiffly beaten whites. Cut and fold in
until well blended. Serve as a dessert.
FROZEN MAPLE CUSTARD
2 c. milk
14 t. salt
1 c. maple syrup
1 tb. cornstarch
3 eggs
Mix the salt and cornstarch and moisten with a
little cold milk. Heat the rest of the milk. Pour
slowly over the cornstarch mixture and beaten
eggs, stirring constantly. When thickened, cool
and freeze. May be served with Chocolate Sauce.
FRUIT ICE
3 pts. water
3 oranges
2 c. sugar
3 lemons
11/4 c. strained honey
3 bananas
Boil together the sugar, honey and water for 10
minutes. Cool. Add the juice from the lemons
and oranges. Crush and mash the peeled and
scraped bananas to a soft pulp. Add to the first
mixture immediately and freeze at once.
MAPLE MOUSSE
1 c. hot maple syrup
1 pt. thick cream
4 eggs


SAUCES FOR DESSERTS
APRICOT SAUCE
34 c. apricot pulp
34 c. heavy cream
Drain cooked apricots and rub through a sieve.
Beat cream until stiff, fold into the apricot pulp
and sweeten to taste. Use as a sauce for pud-
dings or stale cake.
CHOCOLATE SAUCE
1/2 c. corn syrup
4 tb. grated chocolate
11/2 tb. cornstarch
1 c. boiling water
1/4 t. salt
Mix all the dry ingredients and the chocolate.
Gradually add the boiling water, stirring con-
stantly. Boil for 5 minutes.
1/4 c. corn syrup
1/4 c. sugar
34 c. fruit juice
1/4 c. hot water
1 tb. cornstarch
FRUIT SAUCE
1 tb. lemon juice
1 tb. grated lemon rind
Pinch salt
1/4 t. cinnamon
Mix the sugar, cornstarch and salt. Add the
boiling water slowly, stirring constantly; then add
81


82
LIBERTY RECIPES
the corn syrup. Boil 5 minutes; then add the
lemon juice, rind, and spice. Peach, pear, pine-
apple or prune juices may be used alone or in com-
bination.
LEMON SAUCE
1/4 c. sugar
11/2 tb. lemon juice
1/4 c. corn syrup
Few gratings nutmeg
1 tb. cornstarch
Few grains salt
Mix the cornstarch and sugar. Add the water
slowly, stirring constantly; then add the corn
syrup. Boil 5 minutes, and add the lemon juice,
salt and nutmeg.
2 c. boiling water
14 c. corn syrup
VANILLA SAUCE
1 tb. cornstarch
1 tb. butter substitute
1 t. vanilla
Mix the cornstarch and corn syrup. Pour the
water gradually onto the mixture, and cook for 15
minutes. If the sauce is too thick, dilute with
water. Add the butter substitute and vanilla just
before serving
WHIPPED CREAM SAUCE
34 c. thick cream
1/2 c. powdered sugar
1/4 c. milk
1/2 t. vanilla
Mix the cream and milk. Beat until stiff. Add
sugar and vanilla.


TLE :
PUBLIC LIBrainy
ASTOR, LENOX
TILDEN FOUNDATIONS



DPS
PRODUCTS
REFRI
SERRAL
OFFICES
SUGAR SUBSTITUTES
Duffs
Molasses
ES
Karo laro
HONEY
20OFF SONS
These represent the molasses, syrups, honey, and dried fruits (peaches, apricots, figs, raisins, etc.),
that may be used in place of sugar.


PATRIOTIC CAKES AND COOKIES
Recipes for the richer cakes and cookies call for
ingredients which violate greatly the conservation
program. Therefore in war times, it is best to use
only the simplest recipes; and to make substitu-
tion, as far as possible, for the wheat flour, animal
fat and sugar. A few suggestions follow:
1. In both Sponge and "Butter" Cakes the fol-
lowing flours may be used alone or in combination
with wheat flour: rice, corn, potato, barley and
oats flours. Substitution should be made by
weight instead of measure. (See table given
under Yeast Breads.) For the wheat flour in
Sponge Cake, a 100 per cent substitution may be
made. For “Butter" Cakes a 50 per cent substi-
tution is a safe rule. One hundred per cent sub-
stitution may be made, however, with both barley
and oats flour.
2. Substitute the vegetable fats or fat com-
pounds for the animal fat usually used. Drip-
83


84
LIBERTY RECIPES
pings are excellent for both cakes and cookies.
3. For the sugar ingredient
(a) Reduce the amount by using one-half
sugar and one-half corn-syrup.
(b) When syrup is used, add citron, raisins
or other dried fruits to increase the
sweetness (if desired).
(c) Honey, maple syrup and molasses may
be used as substitutes in many cases.
4. Reduce sugar used in frostings by
(a) Omitting frosting altogether, or
(b) Sprinkling the cake lightly before bak-
ing, with spice and sugar.
(c) Using dried fruit fillings sweetened
with honey or corn syrup.
(d) Using sugarless frostings or fillings.
(e) Using raisins and dried fruits inside
the cake.
(f) Making more cookies.
Standard recipes for Sponge and Butter Cakes
follow. Use the substitute flours in the propor-
tions mentioned above, following these general
rules for other ingredients and the mixing and
baking.


86
LIBERTY RECIPES
lessen the amount of liquid and baking powder
used in above recipe.
Method of mixing ingredients:
Cream the fat (a butter substitute) by mashing
it well with a spoon until a soft mass results; add
the sugar gradually, creaming each portion before
the next is added. Beat the egg until light and
add. Beat this mixture well; then add the flavor-
ing. Add the milk and sifted dry ingredients al-
ternately until all have been used. Beat the mix-
ture thoroughly. Turn into a greased pan and
bake in a moderate oven. Bake a layer cake for
15 or 20 minutes; a loaf cake 45 minutes to 1 hour.
BARLEY PRUNE CAKE
1 c. light brown sugar
1/2 c. butter substitute
2 eggs
134 c. barley flour
2 t. baking powder
1 c. well cooked prunes,
drained and cut in
small pieces
4 tb, milk
1 t, cinnamon
1 t. nutmeg
Cream the sugar and shortening; add eggs well
beaten. Mix together the flour, baking powder
and spices. Add alternately with the milk. Add
the prunes and bake in a loaf pan about 1 hour.


PATRIOTIC CAKES AND COOKIES
87
BUCKWHEAT SPICE CAKE
1/4 c. sugar
2 t. baking powder
1/2 c. molasses
14 t. salt
1 t. cinnamon
34 c. milk
14 t. cloves
1 c. buckwheat flour
1 t. vanilla
3 tb. fat.
1 egg
Follow general rules for mixing cake, and bake
in muffin ting or a loaf pan in a moderate oven.
The mixture will be quite thin.
1 egg
CHOCOLATE CAKE WITH CORN FLOUR
1/4 c. fat
1/2 c. corn flour
11/2 squares grated chocolate 1/2 c. wheat flour
1/2 c. boiling water
1/2 t. soda
34 c. sugar
1/4 c. sour milk
1/4 c. corn syrup
Pour the hot water over the chocolate and fat
and mix until dissolved. Add the sugar and corn
syrup. When lukewarm add the sour milk, egg,
and then the flours combined with the soda. Mix
thoroughly and bake in layers or in a loaf. The
batter will be quite thin.
CHOCOLATE LAYER CAKE
2 tb. fat
1 c. milk
1 c. brown sugar
2 c. flour (50-50)
1/2 cake melted chocolate 2 t. baking powder
2 egg yolks


88
LIBERTY RECIPES
Cream the fat, add one half the sugar and mix
well. Then add the beaten yolks and the remain-
der of the sugar. Melt the chocolate and add
when cool. Sift the baking powder with the
flour and add alternately with the milk. Bake in
3 layers. Use Mock “Boiled Frosting" between
layers.
CORN MEAL GINGER BREAD
2 c. corn meal
1 c. sour milk
34. c. molasses
1 c. sweet milk
1/4 c. sugar
1 c. wheat flour
2 tb. fat
11/2 t. soda
1 t. salt
Spices: 12 t. ginger, 1 t. cinnamon, 12 t. cloves
1 egg
Mix first seven ingredients and spices in double
boiler and cook over hot water for about 10 min-
utes. Cool, and add wheat flour, soda and egg
well beaten. Bake in a shallow pan 35 minutes.
DEVIL'S FOOD CAKE
1/2 c. fat
3 c. barley flour
2 c. molasses
512 t. baking powder
-1/2 t. soda
1/2 t. salt
1/2 c. milk
3 egg whites
3 egg yolks
11/2 t. vanilla
4 squares chocolate
Add the molasses to the melted fat. Add the
milk, well beaten yolks, melted chocolate and van-


PATRIOTIC CAKES AND COOKIES
89
illa. Sift together the flour, salt, baking powder
and soda, and add gradually to the mixturo. Mix
thoroughly, then fold in the stiflly beaten whites.
Pour into a well-greased pan and bake.
EGGLESS, MILKLESS, BUTTERLESS CAKE
1 o. brown sugar
1 t. salt
1 c. water
1 t. cinnamon
1 c. raising seeded and out 13 c. fat
up
14 t. nutmeg
Boil carefully for 3 minutos; when cool, add 2 c.
flour, 1/2 t. baking powder, 1 t. soda. Bake slowly
1 hour in a loaf pan.
1/2 c. butter substituto
34 c. sugar
1/4 c. corn syrup
1/2 c. milk (scent)
LOAF CAKE
1 o. potuto flour
34 c. wheat flour
2 t. baking powder
1 t. vanilla
2 eggs
Follow general rules for mixing. Place in a
well-groased loaf pan and bako 1 hour in a mod-
orate oven.
MAPLE SYRUP CAKE
1/2 c. fat
2 c. wheat flour
1/2 c. granulated sugar
1 scant o. barley flour
1 o. maple syrup
2 t. baking powder
34 t. soda
1/2 c. water
1 t. gingor
2 eggs


PATRIOTIC CAKES AND COOKIES
91
well beaton egg and the dry ingredients mixed and
sifted together. Bake in muffin pans 15 or 20
minutes.
44 e, fat
19 o, sugar
ONE EGG CAKE
e, corn flour
214 t. baking powder
Vat. vanilla er lomon ex-
triệt
1 egg
Y e, milk
1 50-50 flour
Cream the fat, add sugar, and egg well beaten,
Mix and sift flours and baking powder together.
Add alternately with milk. Bake 30 minutes in
shallow pan or in muffin pans. (12 muffins.)
1 o. sugar
ORANGE LAYER CAKE
1 o. potato flour (or other
o, fat
substitute)
1 o, milk
3 t. baking powder
1 egg white
1 t. vanilla
1 e, wheat flour
Croam the fat, add the sugar gradually, and
cream well. Add vanilla. Sift and mix together
the flours and baking powder. Add alternatoly
with the milk; fold in the beaten whito last. Use
orange frosting between the layers.


PATRIOTIC CAKES AND COOKIES
93
put the screenings back in. Mix together all the
dry ingredients. Cream the fat and sugar to-
gether. Add the egg well beaten, the milk and the
dry ingredients. Bake in a moderate oven as a
loaf or in muffin pans.
1 egg
BARLEY DROP CAKES
1/2 c. fat
2 t. baking powder
1/2 c. sugar
14 t. salt
1/2 c. raisins
12 c. water or milk
34 c. chopped nuts
2 c. barley flour
Cream the fat and sugar. Add beaten egg and
milk. Sift the dry ingredients together and add
the chopped raisins and nuts. Combine mixtures
and beat thoroughly. Drop by teaspoonfuls onto
a greased pan or baking sheet and bake in a mod-
erate oven. Spices may be added, if desired.
3/4 c. sugar
BARLEY LEMON QUEENS
1/2 c. butter substitute
1/2 tb. cornstarch
Grated rind 1 lemon
1 c. barley flour
1/2 c. 50-50 flour
14 c. corn syrup
14 t. soda
Whites 3 eggs
3 tb. lemon juice
Cream the butter, add the lemon rind. Grad-
ually beat in the sugar, then the corn syrup and the
Yolks of 3 eggs


PATRIOTIC CAKES AND COOKIES
97
sheet, cut, and bake in a hot oven for 10 minutes.
These cookies are better the longer they are kept
before using
1 c. brown sugar
1 c. drippings
1 c. molasses
1 c. chopped raising
HERMITS
1 t. each soda, ground cin-
namon, cloves, nutmeg
14 t. allspice
Flour to make a soft dough
(1/2 barley and 1/2 white
flour)
2 eggs
1/2 c. strong coffee
Cream sugar and drippings. Add eggs well
beaten, coffee, dry ingredients and chopped fruit.
Take a small portion of dough at a time and roll
out on a well floured board. Cut and bake in a
quick oven.
i
3
.
1/4 c. sugar
1
OATMEAL COOKIES
1/2 c. molasses
1 c. raisins
3 t. baking powder
1/4 c. fat
1 t. cinnamon
Pinch salt
2 c. rolled oats
2 c. flour (barley or wheat)
34 c. sweet milk (scant)
1 egg
Cream the fat; add sugar gradually, then the
molasses. Mix all dry ingredients and add al-
ternately with the milk. Flour the cut-up raisins
and add last. Drop by teaspoonfuls in greased



.
Breads, Cakes, Salads, Desserts, from "Liberty Recipes."


PULLARY
ASTOR, LETOX
DIT ICIT 1.110,


FROSTINGS AND FILLINGS
(SUGAR SAVING)
APPLE BUTTER FILLING
1 e, apple butter
Va e, chopped nuts
Stir the nuts into the apple butter. Sweeten to
taste and spread.
CHOCOLATE FILLING
(Eggless and Sugarless)
2 e, milk
ng cake sweet chocolate
14 e, cornstarch
12 t. vanilla
Ileat the milk. Add the cornstarch which has
been dissolved in a little cold liquid (part of the
milk). Cook 5 minutes. Add the chocolate and
Vanilla. Whion chocolate is completely dissolved,
beat well and spread between the layers of cake.
CREAM FRUIT FILLING
94 e, heavy cream
13 o, chopped prunes
14 e, powdered sugar
14 e, chopped nut meats
Vse, chopped fight
2 tb, lemon juice
Beat the cream until stiff. Fold in the sugar
and nut meats. Moisten the combined figs and
prunos with the lemon juice, and add to the first
mixture. Use as a filling for cakes,
09


100
LIBERTY RECIPES
DRIED FRUIT FILLING
1 c. stewed dried peaches or 1 tb. orange juice
apricots
3 tb. honey or corn syrup
1 c. seeded raisins
1 c. hot water
Let cook in a double boiler until well thickened.
Cool and use for cake fillings, sponge rolls (like
Jelly Roll) or for spreading on crackers to use as
Marguerites.
FIG FILLING
1/2 lb. figs chopped
1/2 c. boiling water
1/3 c. sugar
1 tb. lemon juice
Mix ingredients in order given. Cook in double
boiler until thick enough to spread. Use while
hot.
MOCK "BOILED FROSTING"
2 egg whites
1/3 c. white corn syrup
1 t. vanilla
1/3 c. water
Boil the corn syrup and water together until it
falls in a sheet-like drop from the spoon. Pour
half of the mixture slowly over the beaten whites,
beating constantly. Put the rest of the
syrup
back
on the stove to cook a couple of minutes longer,
then add to the egg mixture, beating constantly.
Add the vanilla and when cool and stiff use as
frosting.


102
LIBERTY RECIPES
fine. Add the orange peel to the cooked syrup;
bring again to the boiling point. When cool use
for cake filling
SUGARLESS ORANGE FROSTING
1 c. white corn syrup
1 c. water
Juice and rind of 1 orange
1 egg white
Cook together the syrup and water until it drops
in a sheet from the spoon. Pour one-half the
syrup slowly onto the stiffly beaten white of egg.
Add the orange juice and rind. Mix well. Add
the remainder of the syrup which has cooked a
minute longer and beat until cold and stiff.


PASTRIES AND SUGARLESS FILLINGS
CORN FLOUR BISCUIT CRUST
1 c. wbeat flour
4 t. baking powder
1 c. corn flour
23 c. (7) milk or milk and
3 tb. fat
water
1/2 t. salt
Cut the fat into the sifted dry ingredients, then
add enough liquid to make a soft dough. Pat and
roll out to 13 inch thickness and use as a lower
crust for a fruit pie.
POTATO BISCUIT CRUST
114 c. pastry flour
3 tb. fat
4 t. baking powder
1/2 c. cooked potato pressed
1/2 t. salt
through a ricer
Cut the fat into the sifted dry ingredients. Mix
with the potatoes. Mix to a soft dough with milk.
Turn onto a floured board, knead slightly and roll
out. Use as the top crust for meat pies or as a
lower crust for a fruit pie.
WHEATLESS PIE CRUST I
34 c. rye flour
1/3 t. baking powder
1/2 c. corn flour
3 or 4 tb. fat
1/3 t. salt
1/4 to 13 c. water
103


106
LIBERTY RECIPES
COTTAGE CHEESE FILLING
(With Sugar)
1 c. cottage cheese
1 tb. melted fat
23 c. sugar
14 t. vanilla
23 c. milk
Salt
2 egg yolks
Beat the egg yolks. Mix the ingredients in or-
der given. Place the mixture in a one-crust pie
and bake. Make a Meringue of the egg whites.
Cover the baked pie with the Meringue and brown
in a slow oven.
“For what avail the plough or sail,
Or land or life, if freedom fail?”
-EMERSON.