JETT , HEALS Peer ARY GREEN LIBRARY ANNEX ya. Ls ee LIBRARY OF. 7 HE NEW YORK STATE COLLEGI OF HOME ECONOMIC: CORNELL UNIVERSIT™ ITHACA, NEW YORI). RETURN TO ALBERT R. MANN LIBRARY ITHACA, N. Y. BETTER MEALS FOR LESS MONEY BY MARY GREEN NEW YORK HENRY HOLT AND COMPANY 1917 CopyricHt, 1917, BY HENRY HOLT AND COMPANY THE QUINN & BODEN CO. PRESS RAHWAY, Ne ve PREFACE _ With the steadily increasing cost of all staple foods the need of intelligent buying, cooking, and serving is greater than ever before: more money must be spent for food, or more consideration must be given to selecting and using it. -For those who would continue to serve their households well, and whose allowance for food has not kept pace with prices, there is only one alternative, and that is, to use more of the cheaper foods, and to prepare and combine them so skilfully that economy shall not be a hardship. Good meals depend not so much upon expensive material as upon care and good judgment in the use of ordinary ma- terial. The time-worn boarding-house jokes about prunes and hash mean simply that these foods, in themselves excellent, are poorly prepared and too frequently served. It is the plan of this book to include a variety of (1) recipes which require only a small amount of meat; (2) recipes for vegetable dishes which can take the place of meat; (3) recipes for the economical use of cereals, dairy products, and other common inexpensive: foods; (4) recipes for breads, cakes, and desserts requiring only a small amount of bytter and eggs; and (5) recipes for a few relishes, condiments, and other accessories which lend variety and interest. The General Suggestions for Econ- omy (Chapter I) are not all new, but are liable, through disuse, to be forgotten by the present generation. Spas- modic economy counts for little in the long run; only ii: iv PREFACE systematic and continued watchfulness is really worth while. Economy, however, ought not to necessitate the total elimination of one’s favorite cuts of steak, nor all of the little luxuries, because by the skilful planning of the ma- jority of the meals the occasional use of these luxuries can be made possible. This book is not intended as a complete guide to cook- ery; it presupposes an elementary knowledge of the care and preparation of food. The study of Tables D and E in the Appendix is espe- cially recommended as an aid to the better understanding of food values. M. G. CHAPTER I. Ii. III. IV. V. VI. VII. VIII. IX. CONTENTS GENERAL SUGGESTIONS FoR EcoNoMy . . Common Ways oF Cooking Foop APPETIZERS AND RELISHES . BEVERAGES . . . . 2 ee Soups without Meat i a a Soups anp Stews witH Meat or Fish. CHOWDERS Fisu Mezats ‘ : ‘i 3 Ses pie Sauces anp STurFines For Fish anp Mzats Eocs Currse anp Nuts VEGETABLES ; 5 CEREALS, Macaroni, AND RICE . CROQUETTES AND FRITTERS . Sataps AND SauaD Dressines . Yeast Breaps, Murrins, AND Rotis : Baxinc Powper Breaps, Murrins, anp Biscurr SHORTCAKES AND ROULETTES SANDWICHES AND Toasts . GrippLe Cakes, WAFFLES, AND SIRUPS . Cakes AND CooKIES . . . . . Ictnes aND FILLINGS... s ©. 8 Hot Desserts Cotp DEssERTs . Frozen DESSERTS PAGE 15 17 23 27 35 43 AT BT 80 88 95 100 118 120 126 138 146 160 163 170 174 184 189 196 208 vi CONTENTS CHAPTER XXVIII. Sauces For Desserts . . ~. . += « XXVIII. Pastries “XXIX. Fruits, Cooxep anp UNCOOKED . XXX. CanpDiEs APPENDIX A. Table of Weights and Measures B. Time Table for Cooking . C. Temperature Table D. Table of Caloric Values of Me arape Portions of Food Table of Caloric Values of Raw Food “Materials Table of Normal Weights for Men and Women . List of Government Publications on Foods and Cooking . . . .« © « ef Invex Before using recipes see Special Notice on Page 14. PAGE 209 213 224 232 289 240 243 245 250 253 254 257 BETTER MEALS FOR LESS MONEY CHAPTER I GENERAL SUGGESTIONS FOR ECONOMY PLANNING MEALS In order to buy, prepare, and serve food to the best pos- sible advantage, an elementary knowledge of the composi- tion and nutritive value of foods, and the necessary food requirement of the family, is essential. Many books are published on these subjects, but from the government pub- lications alone (see page 255) an excellent working knowledge may be obtained. Only the merest outline can be given here, and this should be supplemented by further reading. Briefly stated, food is divided into three chief classes: * (1) Protein, which builds and repairs the tissues.” It is furnished chiefly by meats, fish, cheese, milk, eggs, cereals, and legumes. (2) Fats, which furnish heat and energy, but are chiefly valuable for storing a reserve supply of fat. in the body. They are furnished largely by butter, cream, - olive and similar vegetable oils, bacon and other fat meats. (3) Carbohydrates, which furnish heat and energy. They 1 Water and mineral salts are also necessary for the proper main- tenance of the body, but these are yielded chiefly in combination with the other foods. ? Protein can also furnish energy, but this is more’ easily and cheaply supplied by the fats and carbohydrates. 1 2 BETTER MEALS FOR LESS MONEY are supplied chiefly by potatoes and other vegetables, cereals, fruits, and sugars. People who are eating the proper amount and kind of food should approximate the normal weight* for their sex, age, and height. For the proper maintenance of the body, a man of average height and weight, of sedentary life,? requires daily food which will yield about 2,500 calories; * a woman of average height and weight, about 2,300 calories (more or less according to activity). Chil- dren between two and five years require from 1,200 to 1,400 calories; between five and ten years, from 1,400 to 1,900 calories; and from ten to fourteen years, from 1,900 to 2,500 calories. Girls between fourteen and seventeen years require from 2,200 to 2,600 calories; and boys between fourteen and seventeen years, from 2,500 to 3,000 ealories. Of the total number of calories furnished ten per cent. should be protein, approximately 30 per cent. fat, and 60 per cent. carbohydrates. Before planning meals the consideration of these caloric requirements and the study of the “Caloric Value of Average Portions of Food” (Table D, page 245) and of the ‘ Fuel Value of Raw Materials ” (Table E, page 250) will help in the selection of foods to yield approximately the desired amount of nutrition. It is not necessary or de- sirable that the exact amount of each class of foods should be reckoned daily; but by the general study of foods and their nutritive value, and the food requirements of the 1See Table F, page 253. 1 ? People of sedentary life require daily approximately sixteen calories for each pound of their weight. So if the normal weight of such persons is multiplied by sixteen, the result will be the ap- proximate number of calories needed. * A Calorie is the amount of heat required to raise one kilogram of water 1° Centigrade or one pound of water 4° Fahrenheit. GENERAL SUGGESTIONS FOR ECONOMY 3 body, which vary with age, sex, and conditions, the house- keeper may serve her family with the kinds and amount of food best suited to their needs. She should plan to use in a week as large a variety of food as possible, and to avoid an excess of any one class. With a definite idea of the needs of the family, she should take account of the stock in the ice-box and pantry, and see that every bit of food is utilized to advantage. Meals should be planned in detail at least one day in advance, and, if possible, outlined for several days ahead; though these plans must, of course, be varied slightly, at times, according to the amount of left-over material and the exigencies of supply and de- mand. Each day’s programme should be plainly written ; any special recipes to be used noted; and a list made of supplies to be ordered. To have the meals planned well in advance and the order list ready saves a deal of nervous energy, time, and money. MARKETING If possible, attend personally to your marketing and consider carefully the quality, quantity, and cost of your purchases in relation to the needs of your purse and _ your household. Ask for what you want, and try hard to get it; but in trying to buy supplies at lowest prices be sure that the time and nervous energy spent are not out of proportion to the amount of money saved. MEAT In considering the price of meat, the amount of bone, fat, gristle, and so forth should be taken into account. ‘Many of the coarser and cheaper parts contain as much 4 BETTER MEALS FOR LESS MONEY nutriment as the more expensive cuts, and can, by proper cooking, be made fully as palatable. See that every bit of left-over meat is used to advantage and in a variety of ways; the rinds of bacon and salt pork when cooked with spinach or other greens, or in soups of peas or beans, add both flavor and richness. THE STOCK POT All trimmings and bones, both cooked and uncooked, and any left-over bits of meat or gravy that are not needed for other dishes, should be put into the stock pot, covered with cold water, and simmered (not boiled) with soup vegetables and savory herbs for three or four hours. Al- most any left-over vegetable can be added, including maca- roni, rice, and the scrapings of the cereal cooker. If the family is small, the cereal cooker itself makes an excellent stock pot: to the remnants of breakfast cereal, add any soup material at hand; cover with cold water; cook slowly ; strain; and, if necessary, add one or two bouillon cubes, and a few drops of kitchen bouquet. When soup stock is lacking in richness a small amount of gelatine improves the quality. The water in which vegetables, macaroni, rice, or any meats, either fresh or salt, are cooked contains valuable mineral matter as well as flavor, and should be added wholly or in part to the stock pot. Order corned meats lightly salted so that all of the stock may be used. Be sure that all fat is removed from soup stock before using. Do not serve greasy soups. When stock must be used before the fat has had time to harden, skim off as much as pos- sible, and remove what remains with clean blotting paper, or a lump of ice wrapped in cheesecloth. GENERAL SUGGESTIONS FOR ECONOMY 5 FISH Fresh fish is offered in variety at all seasons of the year, and is a valuable and comparatively inexpensive food; salted and smoked fish contain much protein in a concentrated form ; the canned varieties are important, too, especially for the emergency shelf, as they furnish a sub- stantial, inexpensive food which can be served in many ways at short notice. GROCERIES Groceries in sealed packages are, as a rule, slightly more expensive than those sold in bulk; but they are cleaner, often fresher, and more convenient to store and use. BUTTER AND OTHER SHORTENING To the taste of the average person, there is no real equivalent for the flavor of fine creamery butter, but, for cooking, ‘excellent results may be obtained by the use of cheaper shortening, beginning with the common household fats which are so often discarded. All drippings from the roasts and fat from boiled meats should be carefully strained and saved; beef and chicken fat may be used in many recipes, including those for cookies, cakes, meat sauces, soups, and made dishes; bacon fat is excellent for corn cake, meat sauces, and soups of peas, beans, or lentils; sausage fat may be used for gingerbread, cookies, poultry stuffing, and also for frying potatoes and other vegetables, for in these the spicy flavoring is not objec- tionable. Both bacon and sausage fat and that from soup stock are useful for basting lean roasts, fish, or meat loaf. Any surplus fat, including that of lamb and mutton, should be clarified and added to that in the frying kettle. 6 BETTER MEALS FOR LESS MONEY Fat which cannot be utilized for cooking should be made into kitchen soap. COOKING FATS—OILS There are many excellent brands of wholesome cook- ing fats and oils on the market, including peanut, corn, and cottonseed oil, and compound vegetable fats. Almost any of these costs less than butter. OLEOMARGARINE The best oleomargarine is wholesome and economical, and much to be preferred to inferior grades of butter. MILK Milk, even at present prices, gives good return in food value. Unsweetened evaporated milk, which is absolutely sterile and clean, costs no more, and in some places costs less, than fresh milk, and can be used to advantage to sup- plement the supply. Because of its consistency it is an excellent substitute for cream in frozen desserts. CREAM When eggs are relatively cheaper than cream, the stifly beaten white of an egg may be used to advantage to mix with beaten cream. Thin cream whipped with a whip churn is lighter and less expensive than heavy cream beaten. EGGS Unless the winter’s supply of eggs has been preserved in water glass, guaranteed cold storage eggs will be found satisfactory, and much cheaper than hennery eggs. Only GENERAL SUGGESTIONS FOR ECONOMY 7 enough for a few days should be bought at a time, however, and they should be kept in a cold place until used. Wash eggs before breaking, and save the shells for clearing boiled ‘coffee, soup, and aspic. For coating croquettes, dilute each beaten egg with one-fourth cup of water or one-third cup of milk; cover unused yolks with water to prevent drying, and pour off water before using. Have both yolk and white of egg cold, so that they may be beaten more quickly ; add a pinch of salt to whites of eggs which are to be beaten stiff, and beat in a current of air. Soft-boiled or dropped eggs not used at table should be put back in boiling water, cooked hard, and used for garnishing, egg sauce, ete. CHEESE Cheese is nutritious and, even at present prices, eco- nomical, as it contains a large proportion of protein in con- centrated form. It can be successfully combined with many other foods, and every left-over bit should be so used; when partly dry it should be put through the food chopper, using a fine cutter; when very dry it should be grated and used in sauces, soufflés, soups, and many other dishes. Cheese is more readily digested if a pinch of baking goda is cooked with it. To keep cheese moist, and fresh, brush the cut surface with melted paraffin. Save left-over Welsh rarebit for sandwich filling. The shells of Edam or pineapple cheeses should not be thrown away, but be filled with creamed macaroni, spaghetti, or rice, covered with crumbs, and baked in a hot oven. FRESH VEGETABLES A variety of vegetables should be served daily, and those which contain a large amount of protein, such as beans, 8 BETTER MEALS FOR LESS MONEY lentils, and peas, should be used not only as an .accompani- ment to meat, but, in combination with other vegetables, sauces, bacon or other fats, as the substantial dish of the meal. DRIED VEGETABLES Dried vegetables should be soaked in cold water for twelve hours or longer, and then cooked slowly until ten- der ; dried julienne should be soaked for twenty-four hours before cooking, MACARONI, NOODLES, RICE, CEREALS Macaroni, noodles and similar pastes, rice, and the cereals furnish much nutriment at low cost; oatmeal and corn meal are among our cheapest foods. Ready cooked cereals, though they are convenient and give variety to the diet, are more expensive than raw cereals well cooked; not only do they yield less food value, but, being dry, they require more cream or milk to make them palatable. LEFT-OVER VEGETABLES Left-over vegetables and cereals, even in small quantities, should be saved for use in entrées, desserts, salads, sauces, and soups. Celery tops should be saved for flavoring and garnishing, the root stalk chopped and added to the stock pot, and the outside stalks stewed, creamed, or used for cream soup. The outside leaves of lettuce should be shredded for salad, or, for any large quantity, cooked the same as spinach. CANNED VEGETABLES The flavor of canned vegetables is improved if, before being cooked, they are rinsed with cold water and exposed GENERAL SUGGESTIONS FOR ECONOMY 9 to the air. Parsley and chives may be kept growing in pots in the kitchen window to be used as needed. SALADS Salads should be freely used at all seasons, and be made ‘ light or nourishing according to the foods served with them. They offer an opportunity to the housekeeper to exercise her ingenuity in combining various vegetables, meats, and fruits, especially left-over bits. Crisp white cabbage, shredded, may be used in place of celery. SALAD DRESSINGS Salad dressings need not necessarily be made of olive oil, for there are other good and less expensive vegetable oils well worth using, and many of the cooked salad dress- ings without oil are excellent. BREAD Various kinds of bread should be freely used, especially whole wheat and other cereal breads, and those containing raisins, dates, and prunes. Watch the bread- box, and see that every bit of bread is used in some way; the unused erusts should be dried, rolled, sifted, and kept in a covered Jar for stuffing, crumbing croquettes, brown bread, pud- dings, or other dishes in which the color is not objection- able; cold toast or cut slices should be made into croutons, or used for canapés or French toast; other pieces should be used for croustades, or made into crumbs, both coarse and fine, for use in fondues, griddle cakes, omelets, sauces, and soups. Bits of crackers should be dried, rolled, and used the same as bread crumbs. 10 BETTER MEALS FOR LESS MONEY CAKE None of the recipes for cake require more than two eggs; many, only one; and some, none at all. Water may always be used in place of milk, and any clean, fresh shortening may be substituted for butter, especially in the recipes which include molasses and spices. These cakes will not keep moist like richer cakes, however, and should be used soon after making. ’ Slices of stale cake and crumbs should be utilized in making other desserts in combination with custards, ices, preserves, etc. BAKING POWDER Do not use more baking powder than is necessary for good results; two level teaspoons to each cup of flour is the usual allowance, but one and one-half teaspoons each to each cup will be sufficient if the muffins, biscuits, or cake are quickly and lightly handled and properly baked. FLAVORING EXTRACTS When volatile flavoring extracts are used in cake, much of their strength is wasted during baking; grated rind or spices could well be used in their place, or only the icing or filling flavored. All desserts, whenever practicable, should be flavored when cold. COLORING The small package of red coloring which comes with gelatine is useful for coloring cakes, icings, and other des- serts as well as jellies, FRUITS Fruits, either fresh, dried, or preserved, should be served at least once a day; dried fruits, such as apricots, GENERAL SUGGESTIONS FOR ECONOMY 11 peaches, and prunes, should be soaked in cold water for twelve hours or longer and then cooked slowly until tender. Raisins, dates, and figs yield a large food value at com- paratively low cost. Bananas, which contain more nutri- ment than most fresh fruits, should be used for salads or desserts when the other courses are light. In cooking acid fruits, such as cranberries, plums, and cherries, less sugar is required if added after cooking. Parings and cores from quinces and apples can be made into excellent jelly; the rinds of watermelons are the foundation of a delicious sweet pickle; orange and grape fruit peel, when candied, are well worth the trouble of making. Surplus orange, lemon, and grape fruit peels, when dried, are not only use- ful for flavoring, but make an interesting and aromatic fuel for the fire-place ; the nut meat found in prune stones tastes much like that of bitter almonds and can be used in place of them. When making jelly remember that the pulp of the fruit after the juice has dripped from it may be made into excellent marmalade: cover with water, heat to boiling point, press through a sieve, add three-quarters of the amount of sugar, and cook until thick. CANDIES In spite of its cost, candy is now classed by many with the necessities rather than with the luxuries. After a little practice even the most elaborate candies can be suc- cessfully made at home, and the difference between the cost of a pound of the best. ready-made candy and the cost of the raw materials is astonishing. For those who can spare the time, candy-making will prove both fascinat- 12 BETTER MEALS FOR LESS, MONEY ing and economical. Recipes for a few after-dinner candies are given. CONDIMENTS A small supply of condiments and relishes, including kitchen bouquet, ketchup, and sweet herbs, and one or two table sauces, should be kept in stock, as they make possible a greater variety of flavors. Many home-made sauces and relishes can be easily and quickly prepared and are usually much cheaper than the ready-made varieties. CANDLE STUBS Candle stubs should be melted, strained through cheese- cloth, and used for sealing ketchup, jellies, and preserves. GARNISHINGS Any dish, attractively garnished and served, pleases the eye, stimulates the appetite, and often lifts a simple meal out of the commonplace. Parsley, mint, celery tops, red and green peppers, olives, pickles, capers, cooked beets and’ carrots, hard-cooked egg, lemon cut in various shapes, nuts, cherries, and other small fruits are all effective if not too lavishly used. UTENSILS A reasonable equipment of kitchen utensils and a con- venient, systematic arrangement of them will save time and strength. Kitchen scales are almost indispensable, and a cooking thermometer eliminates guesswork, especially in boiling sugar and heating fat for frying. Pans, molds, and cutters of various shapes prevent monotony; suitable baking dishes and covered casserole dishes simplify both cooking and serving; and food cooked or served in individ- GENERAL SUGGESTIONS FOR ECONOMY 13 ual dishes is often more attractive. When the cogs of the egg beater slip, do not discard it, but tighten the rivet; keep knives well sharpened. Cream jars, jugs, bottles, or any other containers for which a charge is made, should be promptly returned to be credited. FUEL Do not waste fuel; concentrate your cooking; when a hot oven is needed for roasting meat or baking bread, plan to cook at the same time other things which require a high temperature; potatoes can be cooked in the pan with the meat; other vegetables and fruits can be cooked in the oven; and if a coal fire is used, a variety of food can be cooked in a steamer on top of the range without extra fuel. Have the ashes sifted and save the cinders, which yield a quick top heat. Economize gas by using the minimum amount necessary to keep food cooking at the desired temperature. When the boiling point is reached a small supply of gas will maintain the temperature. Fireless cookers save much fuel and unnecessary heat, and are especially useful for any food which requires long, slow cooking, or for those foods of strong odor which so often scent up the whole house. SPECIAL NOTICE All ingredients in these recipes should be measured level, -and the standard teaspoon, tablespoon, and half-pint meas- uring cup should be used. _ Unless otherwise stated, one apple, onion, orange, etc., means one of medium size. Sift flour before measuring, and fill cup lightly. Use pastry flour, unless otherwise directed, for thickening soups and sauces, and in all recipes where baking powder is used; use bread flour in all recipes where yeast is used. The majority of these recipes are planned to serve four persons; those for chowders and other dishes which form the substantial part of the meal are sufficient for second helpings; those for cakes, muffins, and other breads are large enough to be served more than once. 14 CHAPTER IT COMMON WAYS OF COOKING FOOD Baking is cooking in confined heat in the oven. Examples: bread, cake, meat. This method when applied to meat is commonly called roasting. Before baking, see that the oven is clean and heated to the desired tem- perature. Boiling is cooking by immersion in water at 212° F. Ex- amples: potatoes, cabbage, macaroni. Braising is a combination of stewing on the top of the range, and baking in the oven, with or without vege- tables. Examples: tough meats, fowl, whole liver. Broiling or Grilling is cooking over or under direct heat, as over glowing coals or under a gas flame. Examples: steak, chops. Fricasseeing is commonly a combination of stewing and sautéing. Examples: fowl, forequarter of lamb or veal. Frying is cooking by immersion in hot deep fat. Ex- amples: doughnuts, croquettes. Pan-baking or Pan-broiling is cooking in a lightly greased or ungreased hot frying pan or griddle. Examples: steak, English muffins, griddle cakes. Pot Roasting is cooking in an iron kettle or earthen pot in a small amount of water, after meat has been quickly browned in a small amount of fat in the frying pan 15 16 BETTER MEALS FOR LESS MONEY or kettle. Cook slowly until very tender, with or without vegetables. Roasting is cooking before an open fire. This method is seldom used in small households, although the baking of meats is commonly called roasting. Sautéing is cooking in a small amount of fat in a shallow pan on top of range. Examples: sliced fish, meat, potatoes, eggs. Simmering is cooking in liquid at 185° F. The bubbles should always be below the surface. Examples: ham, corned beef, soups. Steaming. Dry Steaming is cooking by heat of steam, as in double boiler or tin, over or surrounded by boiling water. Examples: rice, brown bread. Moist Steaming is cooking by direct contact with steam as in a steamer or colander, over boiling water, closely covered. Examples: fowl, puddings, dumplings. Stewing is cooking slowly in a small amount of water (about 160° F.) until food is very tender. Ex- amples: beef, lamb, vegetables. CHAPTER III APPETIZERS AND RELISHES 1—COCKTAIL SAUCE 1% cup tomato ketchup 1% teaspoon salt 1 tablespoon bottled 1 teaspoon Worcestershire horseradish sauce 2 tablespoons vinegar Dash of cayenne Mix, and serve in four small glasses or lemon shells, with six small clams or oysters in each. Shrimps, prawns, or lobster may be used instead of clams or oysters. / 2.—ASHEVILLE CANAPES| Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of bread the same size as tomatoes; toast bread, spread with Mustard Butter (see No. 459), or salad dressing, and cover with a slice of tomato; season lightly with salt and pepper, and cover with thin slices of cooked chicken livers. Garnish with parsley. 3—CLUB CANAPES Mix devilled ham with a little grated cheese; spread on thin rounds of brown bread, and mark into quarters with finely chopped pickle. Chop fine the white of a hard- cooked egg, and cover two opposite quarters; press the yolk through a sieve, and cover the remaining quarters. 17 18 BETTER MEALS FOR LESS MONEY 4—CRAB MEAT CANAPES 1 cup crab meat 1 teaspoon Worcestershire Y4 teaspoon paprika sauce Y% teaspoon salt 1 tablespoon lemon juice Y4 teaspoon mustard 1% teaspoon horseradish Chop crab meat, mix well with seasonings, and spread on thin rounds of untoasted brown bread. Garnish with small cube of lemon. 5—MOCK CRAB CANAPES 1 cup canned corn ¥% teaspoon paprika Y4 teaspoon salt 1 teaspoon anchovy paste 2 tablespoons grated cheese Use one cup of corn which has been drained from its juice; put through food chopper, using the finest cutter ; add seasonings and cheese, and spread on small rounds of toast. Garnish with small pickles sliced lengthwise. 6—GLOUCESTER CANAPES Cook a small haddock roe in boiling salted water for fifteen minutes, remove skin, mash, add a tablespoon of butter, half a teaspoon of anchovy paste, one-fourth tea- spoon of paprika, and enough cream to moisten; add salt if necessary. Mound on small rounds of toast, and gar- nish with sliced pickles and parsley. 7—TUNA CANAPES 1 cup tuna fish 1 tablespoon Jemon juice 1 tablespoon tomato ketch- 14 tablespoon olive oil up Y4, teaspoon salt Y% teaspoon paprika Chop fish, add seasonings, and spread on small rounds of lightly toasted bread. Garnish with sliced pimolas. APPETIZERS AND RELISHES 19 8—CELERY RELISH Cut large white stalks of celery in two-inch lengths, fill with cream cheese which has been seasoned with salt, pep- per, and Worcestershire sauce. Garnish with a small piece of celery top. 9.—CHEESE AND APPLE RINGS 1 large tart apple 1 teaspoon Worcestershire 44 cup soft cheese cut sauce fine Dash of cayenne ¥4 teaspoon salt 2 tablespoons cream Pare and core apples, and cut in one+third-inch -slices; mix cheese with seasonings and cream, beat to a paste, and spread or force through a rose tube on apple rings. Dust with paprika. 10—SPANISH CHEESE Cook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese ismelted. Serve immediately on toasted crackers or rounds of toast, as an appetizer or savory. 11—CANTALOUPE COCKTAIL 2 cups cantaloupe Juice of 44 lemon ¥% cup preserved ginger 2 tablespoons powdered sugar Cut melon in small cubes, or in balls (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold. 12.—FRUIT COCKTAIL 2 tart apples 2 oranges 1 large banana ‘ 1 teaspoon lemon juice 4 tablespoons powdered sugar Cut apples and bananas in small cubes; remove pith and seeds from oranges, cut pulp in small pieces, and add 20 BETTER MEALS FOR LESS MONEY with juice to apples and bananas; add lemon juice and sugar, place in a shallow dish, and put directly on ice for ten minutes to chill; serve in glasses, and garnish with a Preserved Cranberry (see No. 670), or a spoonful of Mock Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little grated pineapple may be added to ad- vantage. 13.—WINTER CHILI SAUCE 1 can tomatoes 1 teaspoon paprika 2 onions finely chopped Yg teaspoon cayenne ¥% cup brown sugar 4 teaspoon cinnamon 114 teaspoons salt Y, teaspoon clove 4% cup vinegar Mix, and simmer about half an hour or until thick. 14—PICCALILLI 3 quarts green tomatoes 1 quart sugar 3 quarts ripe tomatoes 1 teaspoon cinnamon 2 red peppers Y% teaspoon clove 3 onions 4 tablespoons white mustard Y cup salt seed 2 quarts vinegar Put vegetables through the food chopper, using coarse cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes. 15—TABLE SAUCE 12 ripe tomatoes 1 teaspoon paprika 1 onion Y4 teaspoon pepper 3 green peppers 1 cup vinegar 2 tablespoons sugar 1 teaspoon ground clove 11% tablespoons salt 1 teaspoon ground cinnamon 2 teaspoons mustard Wipe tomatoes, cut in halves, and put in a clean, smooth preserving kettle; add onion and peppers sliced, and sea- APPETIZERS AND RELISHES 21 sonings; simmer two hours, and press through a sieve; return to kettle, simmer one hour, and seal in jars or bottles; when cool, dip tops in paraffin. This may be used in place of ready-made sauce. 16—TOMATO KETCHUP 1 peck ripe tomatoes 4% cup whole mixed spices 3 onions 1 clove of garlic % cup salt ¥% cup dry mustard 2 teaspoons cayenne 1 quart vinegar 2 tablespoons paprika 1 cup brown sugar Wipe tomatoes, cut in halves, and put in a smooth, clean preserving kettle; add onions sliced, cook slowly for one hour, and press through a sieve; add salt, cayenne, and ~ paprika; tie mixed spices, garlic, and mustard in double’ cheesecloth, add to tomatoes, and cook rapidly until mix- ture begins to thicken; boil vinegar and sugar together while tomatoes are cooking; add them to strained tomato; cook until ketchup is thick, or until water will not separate from it when tried on a plate. Remove spice bag, seal in sterilized jars or bottles, and when cool dip tops in melted paraffin. 17—SMALL CUCUMBER PICKLES (Gherkins) Wash thoroughly, count, and for every hundred cucum- bers allow one cup of salt. Cover with boiling water. Let stand twenty-four hours; then drain. Fill quart preserve jars with cucumbers, then add two tablespoons of mixed whole spices, a piece of alum the size of a pea, and boiling vinegar to fill the jar. Seal, and let stand a week before using. The boiling water should be measured, as an equal amount of vinegar will be needed. 22 BETTER MEALS FOR LESS MONEY 18—PEPPER HASH 6 green peppers 1 quart vinegar 6 red peppers 1 cup brown sugar 6 onions 2 tablespoons salt 1 small white cabbage 2 tablespoons mustard seed Remove seeds from peppers and chop fine with the onion and cabbage. Put in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar, sugar, salt, and mustard seed, add vegetables, and bring to the boiling point. When cool, put in a stone crock or small jars. 19.—PICKLED NASTURTIUM SEEDS Into one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root. Pour into a jar and cover closely. Add the seeds as they ripen. Use in salads, sauces, or for garnishing as a substitute for capers. CHAPTER IV BEVERAGES 20—COFFEE, EGG, AND MILK 2 eggs 114 teaspoons instantaneous 21% tablespoons sugar coffee Few grains salt 3 cups milk Beat the eggs until light; add the other ingredients, and strain into glasses. Serve very cold. (This recipe fills four tumblers.) 21—GRAPE JUICE (Unfermented) Pick over and wash grapes, barely cover with water, and cook until soft and white; drain through cheesecloth, and to each quart of juice add one cup each of water and sugar ; bring to boiling point, skim, bottle, and cork tightly. When cold, dip corks into melted paraffin. 22.—GRAPE EGGNOG . 1 egg 1 teaspoon powdered sugar ¥% cup grape juice YY, eup milk Nutmeg Beat egg until very light, add grape juice and sugar, and beat again, add milk, beat well, pour into a glass, and dust with nutmeg. 23 , 24 BETTER MEALS FOR LESS MONEY 23—GINGER PUNCH 14% cups sugar 2 teaspoons Jamaica ginger 1 quart boiling water Ye cup orange juice Grated rind 1 lemon ¥% cup lemon juice Boil sugar and water with the lemon rind for ten minutes; when cool, add ginger and fruit juice, and strain over cracked ice. 24.—GINGER ALE PUNCH ¥% cup mint leaves 1 cup boiling water 1% cups sugar 2 pints ginger ale Juice of 3 lemons 1 pint grape juice Pour boiling water over mint leaves, sugar, and grated rind of one lemon, and let stand until cool; strain into a punch bowl containing ice, add ginger ale, grape juice, and strained lemon juice; garnish with sprigs of mint. 25—MINT JULEP (Ginger Ale) 34 cup sugar Juice of 3 lemons 1 cup water 4 sprigs mint 1 pirit ginger ale Boil sugar and water ten minutes, and cool; add strained lemon juice, mint leaves bruised, and ginger ale; half fill glasses with crushed ice, add julep, and garnish with a sprig of mint. 26—MINT LEMONADE 1 cup sugar 1 cup mint leaves 6 cups water Juice of 3 lemons Boil sugar and water twenty minutes; add mint, and let stand until cold; add lemon juice, and strain into glasses half filled with cracked ice. Garnish with sprigs of mint. BEVERAGES 25 27.—TEA Tea should be made from freshly drawn, freshly boiled water, poured over the dry tea, which has been put into a clean, scalded teapot. Cover with a cozy or stand on back of range for three or four minutes. Allow from a half to a full teaspoon of tea to each cup, according to the variety used. The finer varieties made from the first pickings require less than the coarser kinds. Be sure that tea does not boil. Serve with sugar, cream, lemon, cloves, mints, ginger, or bits of candied fruit. 28—ICED TEA Fill a large glass two-thirds full with cracked ice, add two thin slices of lemon with seeds removed, two teaspoons of powdered sugar, and fill with freshly made hot tea. One or two mint leaves may be added. 29——FILTERED COFFEE Y% cup pulverized coffee 4 cups boiling water Put coffee into bag or filter, add boiling water gradu- ally; pour through a second time, or even a third time if liked strong. Do not boil. Serve with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in the sun if possible; renew bag often. 30.—AFTER-DINNER COFFEE | ¥ cup pulverized coffee 2 cups boiling water Put. coffee into a filter coffee pot, add boiling water, and filter three times. Serve very hot. 26 BETTER MEALS FOR LESS MONEY 31—CAFE AU LAIT To recipe for After-dinner Coffee (see No. 30) add one and a half cups of hot milk. 32.—COCOA 4 teaspoons cocoa 1% teaspoon salt 2 tablespoons sugar 2 cups boiling water 2 cups hot milk Mix cocoa, sugar, salt, and boiling water, and boil five minutes; add hot milk, and beat with egg beater until frothy. 33.—_ CHOCOLATE 1144 squares chocolate ¥y teaspoon salt Y% cup sugar 2 cups boiling water 2 eups hot milk Melt chocolate in a saucepan over hot water; add sugar, salt, and boiling water; stir well, and boil five minutes; add hot milk, and beat with egg beater until frothy. Evaporated milk makes excellent chocolate or cocoa. For marshmallow chocolate put two marshmallows in each cup and pour hot chocolate over them. CHAPTER V SOUPS WITHOUT MEAT 34.—ASPARAGUS SOUP . When fresh asparagus is served as a vegetable, cook the tough ends in the same water, which should be lightly salted. Press through a sieve, add the water, and for each three cups add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Add pep- per, and salt if necessary. 35.—PUREE OF BLACK BEANS 1 cup black beans 1% teaspoon paprika 1 quart cold water 1% teaspoon mustard 1 slice bacon 1 tablespoon bacon fat 1% onion 1 tablespoon flour 1 teaspoon salt 1 hard-cooked egg Lemon slices Soak beans over night in cold water; drain; add one quart of water, bacon, and onion, and cook three hours or. until beans are soft, replacing water which cooks away; press through a sieve; add seasonings, and thicken with bacon fat and flour blended together. Serve with a thin slice of egg and lemon in each plate. Corned beef stock is an excellent substitute for water, but if it is used salt should be omitted. 24 28 BETTER MEALS FOR LESS MONEY 386—BAKED BEAN SOUP 2 cups cold baked beans 1 tablespoon butter 11% cups tomatoes 2 tablespoons flour 2 slices onion 14 teaspoon salt 4 cups cold water Yg teaspoon pepper 1 tablespoon tomato ketchup Simmer beans, tomatoes, onion, and water for half an hour, and press through a sieve; thicken with butter and flour blended together; add seasonings, and serve with fried croutons. 37.—PURKE OF RED KIDNEY BEANS Follow recipe for Purée of Black Beans (see No. 35), using red kidney beans in place of black beans. 88—DRIED LIMA BEAN SOUP 1 cup lima beans 1 cup milk 6 cups cold water 1 teaspoon salt ¥% onion sliced 1 teaspoon Worcestershire ¥% carrot sliced sauce ¥% bay leaf 1 tablespoon bacon fat 2 tablespoons flour Soak beans over night; drain; add cold water, onion, carrot, and bay leaf, and simmer an hour and a half or until beans are soft; press through a sieve, add milk and seasonings, and thicken with bacon fat and flour blended together. Serve with croutons. 39.—CAULIFLOWER SOUP To three cups of the water in which cauliflower has been cooked add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two SOUPS WITHOUT MEAT "ag tablespoons of flour blended together. Season with cay- enne, and salt if necessary. Add a few left-over bits of cauliflower, and serve with croutons or crisp crackers. 40—CREAM OF CELERY SOUP 1 cup celery tops 114 teaspoons salt 14 cup chopped celery 14 teaspoon pepper 2 slices onion 314 cups boiling water Y cup rice 1% cups hot milk Y% tablespoon butter Cook celery, onion, rice, seasonings, and boiling water for half an hour; press through a sieve; add hot milk and butter, and serve with crisp crackers. 41.—CREAM OF CORN SOUP 1 can corn 1 teaspoon salt ¥4 onion 14, teaspoon paprika 2 eups boiling water 1 tablespoon butter 2 cups hot milk 2 tablespoons flour ‘ Chop corn and onion, add water, and simmer twenty minutes; press through a sieve, forcing through all the corn possible; add milk and seasonings, and thicken with butter and flour blended together. 42.—CHEESE SOUP 2 cups milk 2 tablespoons flour 2 cups boiling water 4 cup grated cheese 1 onion sliced 1 egg well beaten 1% bay leaf 1 teaspoon salt 1 tablespoon butter Dash of cayenne ‘Scald milk, water, onion, and bay leaf twenty minutes; skim out onion and bay leaf, thicken milk with butter and 30 BETTER MEALS FOR LESS MONEY flour cooked together ; add cheese, egg, and seasonings, and stir until cheese melts. 43.—FRUIT SOUP 3 pears Juice-of 4% lemon 3 apples 1g teaspoon cinnamon 4 cups boiling water 3 tablespoons honey or 1 tablespoon granulated sugar tapioca _Chop fruit, add water, cook until tender, and press through a sieve; add tapioca, and cook until clear; add lemon juice, cinnamon, and honey. Serve hot or ital with toast sticks. 44—OATMEAL SOUP 34 cup cooked oatmeal 2 cups hot milk Y% onion sliced 1 teaspoon salt 2 cloves Yy teaspoon celery salt Y% bay leaf 1% teaspoon pepper 2 cups boiling water 4 tablespoon butter Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve; add milk, seasonings, and butter, and serve with croutons. 45—POTATO SOUP 3 potatoes sliced 144 teaspoons salt wy cup celery tops Y, teaspoon pepper ¥4 onion 2 cups hot milk 2 cups boiling water 1 tablespoon butter 2 tablespoons flour Cook potatoes, celery, onion, and water twenty minutes; press through a sieve; add seasonings and hot milk, and thicken with butter and flour blended together. SOUPS WITHOUT MEAT 31 46.—CREAM OF PEA SOUP 1 can peas 1 teaspoons salt 1 slice onion 4 teaspoon pepper Bit of bay leaf 2 cups boiling water Sprig of parsley 2 cups hot milk 1 teaspoon sugar 1 tablespoon butter 2 tablespoons flour Rinse the peas with cold water, and reserve one-fourth cup; simmer the remainder with seasonings and hot water for twenty minutes, and press through a sieve; thicken the milk with butter and flour blended together, and add to peas. Add the whole peas just before serving. 47—PUREE OF SPLIT PEAS 4 cup split peas 1 cup hot milk 4 cups water or ham stock ¥% teaspoon pepper 2 slices onion 1 tablespoon bacon fat 1 tablespoon flour Soak peas over night in cold water, and drain; add water or stock, and onion, and simmer about three hours or until peas are soft; press through a sieve; add milk and pepper, and thicken with bacon fat and flour blended together. Serve with croutons. If water is used in place of stock, add two slices of bacon and one and a quarter teaspoons of salt. 48.—RICE AND TOMATO SOUP 1 can tomatoes 1 tablespoon sugar ¥% onion 2 cups boiling water Y% bay leaf 1% teaspoon soda 3 cloves 2 tablespoons bacon fat 1 teaspoon salt 2 tablespoons flour. ¥Y4 teaspoon paprika Y% cup cooked rice Simmer tomatoes, seasonings, and water half an hour; 82 BETTER MEALS FOR LESS MONEY press through a sieve, and add soda; melt bacon fat, and cook with flour until brown; add to soup, and stir until smooth ; add rice, and serve. 49—TOMATO BISQUE 2 cups tomatoes 1 teaspoon sugar 1 slice onion 114 teaspoons salt Bit of bay leaf 14 teaspoon pepper 2 cloves 3 cups hot milk 1 cup boiling water 2 tablespoons butter Y4 teaspoon soda 3 tablespoons flour Simmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes, and press through a sieve ; add soda, sugar, salt, and pepper ; thicken milk with butter and flour blended together, and add to tomato just before serving. Serve with croutons. 50.—TOMATO BOUILLON 1 can tomatoes 6 cloves 2 cups water 4 bay leaf ¥% eup onion 114 teaspoons salt Y% eup carrot Dash of cayenne 1 cup celery tops 1 teaspoon sugar 2 tablespoons tomato ketchup Simmer all ingredients except tomato ketchup for half an hour, strain through double cheesecloth, add ketchup, and serve either very hot or very cold. The tomato pulp should be pressed through a sieve and used for flavoring - other soups or sauces. SOUPS WITHOUT MEAT 33 51—TOMATO AND OATMEAL SOUP ‘Y% can tomatoes Y% cup rolled oats 3 cups hot water 1 teaspoon salt 2 slices onion 1 teaspoon sugar Y, bay leaf Y% teaspoon soda 3 cloves ¥% teaspoon pepper 1 teaspoon butter Heat tomatoes, water, onion, bay leaf, and cloves to boiling point; add oatmeal gradually, and cook for forty- five minutes; press through a sieve; add seasonings and ‘ butter, and serve with croutons. 52.—TOMATO AND PEANUT SOUP 11% cups stewed and 34, teaspoon salt strained tomatoes Y4 teaspoon paprika 44 cup peanut butter 2% cups boiling water Add tomatoes gradually to peanut butter, and when smooth add seasonings and water ; simmer ten minutes, and serve with croutons. Well seasoned soup stock may be substituted for the water; if so, use less salt. 58—WINSOR SOUP 2 potatoes. 11% cups hot milk 1 white turnip 1 tablespoon butter 4, cup celery tops 2 tablespoons flour 2 slices onion 11% teaspoons salt 2% cups boiling water 1 ‘teaspoon pepper 2 tablespoons tomato ketchup Pare and slice potatoes and turnip, add celery tops, onion, and boiling water, cook half an hour, and press through a sieve; add hot milk, thicken with butter and flour blended together, season, and serve with croutons. 34 BETTER MEALS FOR LESS MONEY 54.—VEGETABLE SOUP Y% cup leeks 3 cups boiling water YZ cup carrots 1 cup half-inch potato cubes 1 cup cabbage 1 cup hot milk 2 tablespoons beef drip- 1 teaspoon salt pings Y% teaspoon pepper 1 tablespoon chopped parsley Cut leeks into slices, carrots and cabbage into small pieces, or put through the food chopper, and cook in beef drippings for ten minutes, stirring often; add boiling water and potatoes, and cook twenty minutes, or until vege- tables are tender; add milk and seasonings, and serve with croutons. CHAPTER VI SOUPS AND STEWS WITH MEAT OR FISH 55.—CREAM OF CHICKEN SOUP 3 cups chicken stock Salt 1 slice onion Y teaspoon pepper 4 cup celery tops 2 tablespoons chicken fat or 1 cup hot milk butter 3 tablespoons flour Cook stock, onion, and celery for fifteen’ minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will depend upon the quantity in the stock. Celery salt may be used in place of celery tops. 56—CHICKEN AND OKRA SOUP 1 quart chicken stock Y% green pepper chopped | 1 tablespoon grated onion 1 cup tomatoes 1% teaspoon celery salt Y ean okra 2 tablespoons rice Heat stock to boiling point, add other ingredients, and simmer half an hour or until rice is tender. Add salt if necessary. Ham stock in place of chicken stock makes an excellent soup. 35 36 BETTER MEALS FOR LESS MONEY 57.—CLAM BISQUE 1 pint clams 1 teaspoon salt 1 cup water 4 teaspoon pepper 1 slice onion 2 cups hot milk ¥y teaspoon soda 1 tablespoon butter Y4 teaspoon celery salt ‘2 tablespoons flour 1 teaspoon chopped parsley Remove necks and gills from clams, and chop fine; sim- mer with the soft part of clams, water, and onion for fif- teen minutes; add soda and seasonings; thicken the milk with the butter and flour cooked together; add to clams, sprinkle with parsley, and serve at once. 58.—-CLAM BOUILLON 1 pint clams 34 teaspoon salt 2 cups cold water 4, teaspoon celery salt Dash of cayenne Chop clams, add cold water, and simmer fifteen minutes ; add seasonings, and strain through double cheesecloth. Serve in cups with or without whipped cream; or pour over the stiffly beaten white of one egg. 59—CLEAR SOUP Y%, cup chopped carrot 1 quart boiling water Y, cup chopped onion 1 teaspoon beef extract Y% cup chopped turnip 1 teaspoon salt 2 cloves _ Dash of cayenne Small bit bay leaf Few drops*kitchen bouquet Cook vegetables, cloves, bay leaf, and water for half an hour, and strain through double cheesecloth. Add extract, salt, cayenne, and kitchen bouquet. Four bouillon cubes may be used in place of extract, and the salt, cayenne, and bouquet omitted. SOUPS AND STEWS WITH MEAT OR FISH 37 60.—JULIENNE SOUP (Bouillon Cubes) 2 tablespoons onion Y, teaspoon salt 2 tablespoons carrot 4 cups boiling water 2 tablespoons white turnip 3 bouillon cubes Cut vegetables into fine shreds an inch long, add salt and boiling water, and cook until tender; add bouillon cubes, and salt if necessary. Two tablespoons of tomato ketchup may be added. 61—MOCK TURTLE SOUP 2 pounds knuckle of veal 2 teaspoons salt Y% pound liver ¥% teaspoon pepper 1 onion 2 tablespoons beef drippings 1 carrot 4 tablespoons flour Y%y bay leaf 1 teaspoon sugar 1% cup celery tops 1 tablespoon vinegar 2 quarts water Y% teaspoon kitchen bouquet 1 hard-cooked egg Wash meat, add vegetables cut fine, and boiling water, and cook slowly for four hours; remove meat, strain stock, remove fat, and add salt and pepper; cook drippings, flour, and sugar together until brown; add to stock, and stir until smooth; add vinegar, kitchen bouquet, and one-half cup each of liver and veal cut in small pieces. Serve a slice of egg in each plate. The left-over meat may be used for hash, croquettes, ete. 62.—_MUSHROOM SOUP 4 pound mushrooms 1g teaspoon pepper 8 cups stock Salt 1 slice onion 2 tablespoons butter 1 cup hot milk 4 tablespoons flour Wash mushrooms, chop stems, simmer with stock and onion for twenty minutes, and press through a sieve, \ 38 BETTER MEALS FOR LESS MONEY reserving two or three whole caps; add milk, pepper, and salt if necessary; thicken with butter and flour blended together. Cut mushroom caps into bits, and add to soup. 63.—ONION SOUP 1 slice bacon 2 eups hot milk 8 onions sliced 1 teaspoon salt 4 green pepper chopped Dash of cayenne fine 1 tablespoon bacon fat 1 sprig parsley 2 tablespoons flour 1 clove 2 tablespoons grated 2 cups boiling water cheese Cut bacon in small pieces and cook with onions and green pepper five minutes; add parsley, clove, and boiling water ; simmer half an hour, and press through a sieve; add milk and seasonings, and thicken with bacon fat and flour blended together ; add cheese just before serving. 64.—OYSTER STEW 1 quart oysters 11% teaspoons salt 1 quart milk Y, teaspoon paprika 2 tablespoons butter Pick over oysters to remove bits of shell, and cook in their own liquor until plump, skimming when necessary ; scald milk, add seasonings and butter, and mix with oys-- ters. Serve with oyster crackers. 65.——OYSTER AND CELERY BOUILLON 1 cup chopped celery tops 1 pint small oysters 1 slice onion 1 teaspoon salt Y, bay leaf Y, teaspoon paprika 3 cups boiling water White of 1 egg Simmer celery, onion, bay leaf, and water for fifteen minutes; add oysters finely chopped, and simmer ten SOUPS AND STEWS WITH MEAT OR FISH 39 minutes; strain through double cheesecloth; season with salt and paprika, and pour over the stiffly beaten white of egg. Serve in cups. Or serve without the egg, put a spoonful of whipped cream in each cup, and sprinkle with paprika. 66—SALMON BISQUE 1 small can salmon 2 cups hot milk 2 eups water 1 tablespoon butter 1 slice onion 2 tablespoons flour Bit: of bay leaf : 1 teaspoon salt Yg teaspoom pepper Separate salmon into flakes, add water, onion, and bay leaf; simmer for fifteen minutes, and remove onion and bay leaf; scald milk, thicken with butter and flour blended together; add seasonings, and mix with salmon. Serve with oyster crackers. 67——SOUP STOCK Use the liquid in which any meat has been cooked. Sea- son well with vegetables; if brown stock is wanted, add a small amount of kitchen bouquet or caramel, and a little beef or vegetable extract. (See suggestions for the Stock Pot, page 4.) 68—TOMATO TAPIOCA SOUP 2 cups tomato 11% teaspoons salt 3 cups hot water Y4 teaspoon pepper 1 slice onion 1 teaspoon sugar Y% bay leaf 2 eubes beef extract 4 cloves 2 tablespoons granulated tapioca Mix the tomato and seasonings with the hot water; sim- mer for fifteen minutes, and rub through a sieve; add beef extract and tapioca, and cook fifteen minutes. Serve with croutons. 40 BETTER MEALS FOR LESS MONEY 69.——TUNA FISH SOUP 2 tablespoons grated carrot 14 teaspoon paprika 1 tablespoon grated onion 1 teaspoon chopped parsley 2 cups boiling water 14 teaspoon Worcestershire 2 eups hot milk sauce Y, cup sifted crumbs 1 cup tuna fish 1 teaspoon salt 4 tablespoon butter Cook vegetables, water, and milk in the double boiler for twenty minutes; add crumbs, seasonings, tuna fish separated into flakes, and butter; cook five minutes. 70.—BEEF STEW 2 pounds shoulder trim- 1 white turnip mings 3 potatoes sliced 2 quarts boiling water 1 cup tomatoes 1 onion 2% teaspoons salt 1 carrot Yg teaspoon pepper ¥% cup flour Cut beef in pieces for serving, add water, and simmer two hours; put onion, carrot, and turnip through the food chopper, using coarse cutter, and add to meat; add pota- toes, tomatoes, and seasonings, and cook forty-five minutes; thicken with flour mixed to a paste with cold water. Serve with Dumplings (see No. 72). 71—IRISH STEW WITH DUMPLINGS 2 pounds forequarter lamb 1 onion 2 quarts boiling water 1 carrot 2 teaspoons salt 1 small white turnip 1% teaspoon pepper 4 potatoes 4 tablespoons flour Cut meat in small pieces, and trim off most of fat; cover with boiling water, and simmer for one hour; add salt and SOUPS AND STEWS WITH MEAT OR FISH ‘41 pepper, onion, carrot, and turnip cut in small cubes, and cook one hour; pare and slice potatoes, add to stew, and cook twenty minutes; thicken with flour mixed to a paste with cold water; add Dumplings (see No. 72), cover, and cook twelve minutes. %72.—DUMPLINGS 1 cup flour 2 teaspoons baking powder Y% teaspoon salt % cup milk or water Sift flour, salt, and baking powder, and mix to a soft dough with milk; drop by spoonfuls upon boiling stew; cover closely, and cook twelve minutes. 73.—LAMB BROTH WITH SPAGHETTI 1 quart lamb stock 1 tablespoon chopped carrot ¥% cup tomato 1% teaspoon pepper 1 tablespoon chopped 1% cup spaghetti onion 1 cup bits of lamb Remove fat from stock; add vegetables, pepper, and (if necessary) salt; heat to boiling point, add spaghetti, and cook half an hour. Add meat just before serving. 74—SCOTCH BROTH 2 potinds neck of mutton 2 white turnips 21% quarts cold water 2 carrots Y4 cup pearl barley 2 teaspoons salt 2 onions 4 teaspoon pepper Wash mutton, cover with cold water, heat to boiling point, and simmer slowly for two hours; let stand over night. Soak barley in cold water over night. In the morning, remove fat from stock, remove meat from bones, 42 BETTER MEALS FOR LESS MONEY and strain stock; if water has evaporated, add enough to make two and a half quarts; heat stock to boiling point, add seasonings, barley, and vegetables, which have been pared and cut into small cubes. Cook for one hour, add meat, and cook slowly one hour longer. CHAPTER VII CHOWDERS 75.—CLAM CHOWDER 44 cup half-inch cubes 1 quart clams salt pork 144 teaspoons salt 1 onion sliced Y% teaspoon pepper 2 cups boiling water 3 cups hot milk 4 cups potatoes cut in Y4 eup sifted crumbs half-inch cubes Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes, and cook twenty minutes; remove necks of clams, chop fine, add with the soft part to the potatoes, and cook ten minutes; add seasonings, hot milk, and crumbs, and serve with pilot crackers. The salt pork and onion may be served in the chowder if preferred. 76—CORN CHOWDER ¥% cup half-inch cubes 4 teaspoon celery salt salt pork 14% teaspoons salt 1 onion sliced Y%, teaspoon paprika 3 cups boiling water 1 can corn chopped 8 cups thinly sliced , 2 cups hot milk potatoes 6 common crackers split Cook salt pork and onion together slowly for ten min- utes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook about fifteen min- utes or until potatoes are tender; put corn into a strainer, 43 44 BETTER MEALS FOR LESS MONEY drain the juice into the kettle, and chop the corn, using finest cutter; add-to chowder; add hot milk and crackers; and cook five minutes. The bits of pork and onion may be left in the chowder if desired. 77—CORN AND TOMATO CHOWDER Y% pound salt pork 2 teaspoons salt chopped fine Y4 teaspoon pepper 1 onion chopped fine ¥4 can corn 1 green pepper shredded 2 cups hot milk 8 cups boiling water 1 tablespoon butter ¥4 can tomatoes 2 tablespoons flour 3 potatoes sliced 6 common crackers split Cook pork, onion, and pepper slowly for ten minutes; add water, tomatoes, potatoes, salt, and pepper, and cook until potatoes are tender; add corn and milk, and thicken with butter and flour blended together. Add crackers (which have been moistened in cold water), and simmer for five minutes. 78.—FISH CHOWDER 3 pounds haddock 2 teaspoons salt Y% cup: half-inch cubes Y¥g teaspoon pepper salt pork 1 tablespoon butter 1 onion sliced 3 tablespoons flour 1 quart cold water 2 cups hot milk 4 cups thinly sliced 6 common crackers split potatoes Order skin and bones removed from fish at market, and have them delivered with fish and head; cook salt pork and onion together slowly for ten minutes; add fish head, skin, and bones, cover with cold water; cook for twenty minutes, and strain into chowder kettle; add the fish (cut in two-inch pieces), potatoes, salt, and pepper, and cook CHOWDERS 45 twenty minutes; thicken milk with butter and flour blended together, and mix with chowder; add crackers (which have been moistened in cold water), and cover for five minutes. Cod, hake, white fish, or any firm fish may be used in of haddock. 79.—OYSTER CHOWDER 3 potatoes cut in half- 3 cups boiling water inch cubes 1 pint small oysters 1 onion chopped fine 11% teaspoons salt 4 cup celery chopped fine Y¥ teaspoon pepper 2 tablespoons bacon fat 2 cups hot milk 4 cup sifted crumbs Cook potatoes, onion, celery, and bacon fat in boiling water for fifteen minutes; add oysters, salt and pepper, and. cook five minutes; skim; add hot milk and crumbs, and serve with pilot crackers. 80.—POTATO CHOWDER Follow recipe for Corn Chowder (see No. 76), cooking one-half cup of finely chopped carrot with the potatoes, and leaving out the corn. 81—SALMON CHOWDER % cup half-inch cubes ¥% cup flour salt pork 3 cups hot milk 1 onion sliced 1 can salmon 8 cups boiling water 2 tablespoons sifted crumbs 4 potatoes cut in half- 1 beaten ege inch cubes. ¥4 teaspoon salt 114 teaspoons salt 1% teaspoon pepper Y4 teaspoon: paprika 4 teaspoon onion juice Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes 46 BETTER MEALS FOR LESS MONEY and seasonings, and cook twenty minutes; mix flour to a smooth paste with cold water; add to milk, cook five min- utes, and add to potatoes. Chop the salmon, add crumbs, egg, salt, pepper, and onion juice, and mix well; shape into balls about an inch in diameter, add to chowder, and cook ten minutes. Serve with pilot crackers. 82.—SALT FISH CHOWDER Follow recipe for Corn Chowder (see No. 76), using one cup flaked salt fish in place of corn. The fish should be soaked in cold water for one hour, drained, and sim- mered in the chowder five minutes. 838.— VEGETABLE CHOWDER ¥% cup half-inch cubes Y cup carrot chopped ' salt pork 4 cup white turnip chopped 1 onion finely chopped 1 quart boiling water 1% cups half-inch potato 3 cups hot milk cubes 2 teaspoons salt 1 cup half-inch parsnip %4 teaspoon pepper cubes 4, cup dried bread crumbs 1 teaspoon chopped parsley Cook pork and onion five minutes; add vegetables and water, and cook about twenty minutes or until vegetables are tender; add milk, seasonings, crumbs, and parsley. Four common crackers, split, may be used in place of bread crumbs. CHAPTER VIII FISH * 84—BAKED COD STEAKS Wash and dry four slices of cod steak, season with salt and pepper, put in baking pan, and pour around them one-half cup of water and one tablespoon of shortening; bake twenty-five minutes, basting often. Remove skin and bone, and pour over fish either Cheese Sauce (see No. 188) or Ege Sauce (see No. 195). Sliced halibut may be baked in the same way. 85—BAKED STUFFED HADDOCK Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210), and sew together. Place on a rack in a dripping pan, season with salt and pepper, dredge with flour, and cover with thin slices of salt pork; bake in a hot oven forty-five minutes, basting often. Until pork begins to try out, baste with two tablespoons of drippings melted in quarter of a cup of boiling water. Serve with Egg Sauce (see No. 195) and French Fried Potatoes (see No. 270). 86.—BOILED HALIBUT Order two pounds of halibut cut near the tail; wash, cover with boiling water, add one tablespoon each of salt and vinegar, and boil about twenty-five minutes, skim- 1 For cooking fish for which recipes are not given in this Chapter, see Time Table for Cooking (page 240). 4% 48 BETTER MEALS FOR LESS MONEY ming when necessary; drain, remove skin, and serve with Egg Sauce (see No. 195) or Cheese Sauce (see No. 188). 87—FRIED FILLETS OF FLOUNDER Have skin and bone removed from two medium-sized flounders; divide each piece of fish lengthwise, making eight fillets; wash and dry, brush with melted butter, and season with salt and pepper; roll, fasten with skewers, roll in flour, dip in egg, roll in crumbs, and fry in deep fat from five to seven minutes. Serve with Sauce Tartare (see No. 202). 88.—FISH SAUTEED WITH SALT PORK Cut one-quarter pound of salt pork in thin slices, try out in frying pan, and remove scraps to platter. Cut cod, haddock, white fish, or any similar fish into one-inch slices; wash, season with salt and pepper, dip in corn meal, and sauté on each side in pork fat about seven minutes, or until brown. 89.—BROILED OYSTERS Select large oysters, season lightly with salt and pepper, dip in melted butter, and then in cracker crumbs. Place on a well-greased oyster broiler, and broil about three or four minutes, turning often. Serve very hot with lemon butter. 90.—OYSTERS WITH BROWN SAUCE 1 pint oysters Y% teaspoon salt 3 tablespoons bacon fat Y% teaspoon celery salt 5 tablespoons flour Yy teaspoon pepper Stock or milk Y% teaspoon kitchen bouquet 1 teaspoon Worcestershire sauce Cook oysters until edges ruffle; drain, and save the liquor ; melt bacon fat, add flour, and stir until brown; to FISH 49 the oyster liquor add enough milk or stock to make two cups; add to flour and fat, and stir until smooth; add seasonings and oysters, stir until hot, and serve on toast or in Croustades (see No. 473) or Patty Shells (see No. 621). ° 91—CREAMED OYSTERS 1 pint small oysters Milk 2% tablespoons butter 34 teaspoon salt 5 tablespoons flour Y, teaspoon paprika ¥% teaspoon celery salt Cook oysters in their own liquor until plump; drain, and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles. 92—CREAMED OYSTER PIE Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91), and cover with a meringue made of the stiffly beaten whites of two eggs, one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles, and one canned sweet pepper (pickles and pepper wiped dry and chopped fine). Bake in a moderate oven about ten min- utes, or until meringue is well risen and brown. 93—OYSTERS AND MACARONI Arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472), and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added. 50 BETTER MEALS FOR LESS MONEY 94—OYSTER SHORTCAKE Follow recipe for Shortcake (see No. 441); fill, and cover top with Creamed Oysters (see No. 91). Garnish with parsley and thin slices of lemon. 95—PANNED OYSTERS Heat and butter individual egg shirrers, or other fire- proof dishes which can be sent to the table; put in a piece of buttered toast, cover with oysters, season lightly with salt and pepper, and bake in a hot oven about ten minutes, or until the edges ruffle. Garnish with toast points and lemon, and serve very hot. WARMED-OVER FISH 96—CREAMED FISH 1 cup milk 2 tablespoons flour 1 slice onion Y% teaspoon salt 1 slice carrot ¥% teaspoon pepper Bit of bay leaf 1% cups flaked fish 1 tablespoon butter 4% cup buttered crumbs Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; melt butter, add flour, and blend well; add milk, and stir until smooth; add seasonings and fish; turn into a greased baking dish, cover with crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of mashed potato on a platter, and turn the creamed fish into the center, omitting the crumbs. 97—FISH AND POTATO PIE Line a deep greased dish with well-seasoned mashed potato to a thickness of one inch; fill to within one inch FISH 51 of the top with Creamed Fish (see No. 96); cover with potato, brush with melted butter, and bake in a hot oven until brown. Garnish with parsley and lemon. 98—FISH TIMBALES 1% cups hot milk 1 tablespoon butter 1%, cup dried and sifted bread crumbs Y, teaspoon paprika 4 teaspoon salt 14% teaspoon grated onion 1 beaten ege 1% cups cold flaked fish Scald milk, add other ingredients in order given; turn into greased individual molds and bake in a slow oven until firm; turn out upon serving dish and pour around them Cheese Sauce (see No. 188). 99—CREOLE SALMON 2 tablespoons bacon fat 1 green pepper finely chopped 1 onion finely chopped 1% cup tomato ¥% teaspoon soda 1 cup hot milk Y4 teaspoon paprika 1% teaspoon salt 1 can salmon Cook pepper and onion in bacon fat for five minutes; mix tomato and soda, and add to vegetables; bring to boiling point, and add seasonings and milk; add salmon, which has been rinsed with hot water and separated into flakes. Serve with a border of boiled rice. 100—DUTCH SALMON ‘2 tablespoons bacon fat 4 cups cabbage coarsely chopped Y, eup boiling water 1 teaspoon salt YR teaspoon pepper 1 can salmon Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently; add water and season- 52 BETTER MEALS FOR LESS MONEY ings, and cook fifteen minutes or until cabbage is tender. Rinse salmon with hot water, separate into flakes, and add to cabbage. 101—SALMON LOAF 1 cup dried bread crumbs 1 teaspoon onion juice 1 teaspoon salt 1 cup boiling water Y4 teaspoon pepper 1 beaten egg 1 can salmon flaked Mix in order given, put in greased mold, and steam one- half hour. Serve with white sauce to which has been added the juice of half a lemon. To free salmon of the oily taste, place in a sieve, and rinse with hot water before flaking. Tuna fish may be used in place of salmon. 102—SALMON AND PEAS SOUFFLE 1 cup hot milk 4 teaspoon paprika 34 cup soft bread crumbs 114 cups flaked salmon 1 tablespoon butter Y% cup peas Y% teaspoon salt Whites of 2 eggs Cook crumbs, butter, and seasonings in the hot milk for three minutes ; add the salmon and peas; fold in the whites -of the eggs, which have been beaten very stiff; put in a greased baking dish, and bake about twenty-five minutes in a moderate oven. 1038.—FRIED SCALLOPS Wash one pint of deep sea scallops, and cut each scallop into quarters; scald with boiling water, drain, season with salt and pepper, dredge with flour, dip in egg, and then in crumbs, and fry in deep fat about two minutes; drain on soft paper, and serve with Sauce Tartare (see No. 202). FISH 53 104—LOUISIANA SHRIMPS AND RICE 2 tablespoons beef drip- 114 cups stock or water pings 1 teaspoon salt 1 onion finely chopped Y, teaspoon paprika 3 tablespoons flour 2 cups cooked rice 1 cup stewed and strained 1 cup cooked shrimps cut in tomato pieces Cook onion in fat for five minutes, add flour, and stir until well blended ; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps. SALT: AND SMOKED FISH 105—FINNAN HADDIE BAKED IN MILK Wash fish, and soak in lukewarm water for half an hour; put in baking pan, add one-half cup each of milk and water, and bake about twenty-five minutes, basting often. Remove to platter, spread with butter, and strain liquid in the pan over fish. 106—BAKED HERRING Arrange smoked, boned herring on pieces of entire wheat bread; place on platter, and pour hot milk over ’ them, allowing three-quarters of a cup for six slices of bread. Brown in a hot oven. 107—BAKED SALT MACKEREL (Spiced) Soak mackerel in cold water for twelve hours; drain, and rinse with cold water. Place in a granite baking pan, sprinkle with one-fourth teaspoon each of clove, allspice, cinnamon, and pepper; add one-half cup each of vinegar and water; bake in a moderate oven one hour, basting fre- quently. “B4 BETTER MEALS FOR LESS MONEY 108.—SALT FISH BAKED WITH CRACKERS 1 cup flaked fish 1 egg slightly beaten 4 butter crackers 2 cups milk Cold water 1 tablespoon butter A few grains pepper Split crackers, put with fish in a baking dish, cover with cold water, and soak over night or for several hours; drain, press out water, add other ingredients, and bake about twenty-five minutes in a moderate oven. 109—BROILED FINNAN HADDIE Wash well, and soak in lukewarm water half an hour; dry, brush with melted butter, and broil for fifteen min- utes, turning often; spread with butter, sprinkle with lemon juice, and serve very hot. 110—BROILED SALT CODFISH Select thick pieces of fish, and soak over night in cold water; drain, dry, brush with melted butter, and broil over a moderate fire ten minutes, turning often. Spread with soft butter. 111—BROILED SMOKED HERRING Soak herring in cold water half an hour; drain, pour boiling water over skin side, and soak for ten minutes; remove skin, place on a greased broiler, and cook over a clear fire about eight minutes, turning frequently; spread with a little Mustard Butter (see No. 459), and sprinkle with lemon juice. 112.—BROILED SMOKED SALMON Soak salmon in cold water for twenty-four hours, chang- ing the water once; drain, dry, place on a greased broiler, FISH 55 and broil over a moderate fire about five minutes on each side, turning often. Spread with soft butter and sprinkle with lemon juice. 113.—CREAMED CODFISH 1% cups hot milk Yg teaspoon pepper 3 tablespoons flour 1 cup salt codfish flaked Y% tablespoon butter Thicken milk with flour which has been mixed to a paste with cold water, add pepper, and cook fifteen minutes; soak codfish for two hours in lukewarm water, separate into small flakes, add to sauce, and simmer five minutes ; add butter just before serving. One beaten egg or one hard-cooked egg chopped may be added. Serve with baked potatoes. 114—FISH CAKES WITH PORK SCRAPS 1 package shredded cod- ‘% teaspoon pepper fish 1 egg well beaten 2 cups hot mashed potato 2 tablespoons milk Y% pound salt pork Soak fish in lukewarm water fifteen minutes; drain, and squeeze in cheesecloth; add potato, pepper, egg, milk, and salt if necessary; beat well, shape into small flat cakes, and roll in flour; cut pork in thin slices, and try out in frying pan; when crisp, but not burnt, remove to platter ; cook fish cakes in fat in pan until brown, and serve with a piece of pork on each. ' 115.—FISH BALLS Follow recipe for Fish Cakes (see No. 114), but shape slightly with a tablespoon, and cook in deep fat one minute, 56 BETTER MEALS FOR LESS MONEY 116—FISH HASH Follow recipe for Fish Cakes (see No. 114), but omit the egg and add double the quantity of milk. Try out pork and remove scraps to platter; spread hash in frying pan with the fat, and stir well; cook slowly until well browned. Fold double, and serve with pork scraps. 117—SALT CODFISH SOUFFLE 1 cup shredded codfish Yolks of 2 eggs 2 cups mashed potato 2 tablespoons butter (hot or cold) Dash of pepper Whites of 2 eggs Soak the fish in lukewarm water for ten minutes; drain and dry thoroughly; mix with the potato; add egg yolks, which have been beaten very light, and the butter and pepper. Beat well, and fold in the whites of the eggs, which have been beaten stiff and dry. Put in a greased baking dish, and bake about twenty minutes in a moderate oven. Half of a green pepper and a slice of onion may be chopped and cooked in the butter, and added to the potato and fish. 118—SPANISH CODFISH 1 onion 14% cups tomatoes 1 green pepper 34 cup salt codfish 2 tablespoons bacon fat Y, teaspoon salt Chop onion and pepper, and cook in the bacon fat about five minutes; add the tomatoes and simmer ten minutes; add codfish, which has been flaked and freshened in luke- warm water, and salt if necessary. Simmer two minutes and serve with border of boiled rice. CHAPTER IX MEATS * 119—PRESSED BEEF Wash a four-pound piece of beef flank or any other of the cheaper cuts. Cover with boiling water, bring to boiling point, and skim; slice and add two carrots, two onions, and one white turnip; cook slowly for four hours or until meat is very tender; add two teaspoons of salt when half cooked; pack meat solidly into a deep bread pan, putting the grain of the meat lengthwise; place pan in a shallow pan to catch the overflow, put an empty bread pan on top of meat, and press with two heavy flatirons; let stand in a cool place over night. Strain the stock, and use for soups or sauces. 120.—PRESSED CORNED BEEF Select a four-pound piece of shoulder or lean end of brisket lightly corned ; wash well, cover with boiling water, and cook slowly for four hours; pack and press as for Pressed Beef (see No. 119). The heat should not be above the simmering point (185° F.): if the water boils the meat will be tough. 1 Recipes for using only the cheaper cuts of meat are given in this Chapter. For cooking poultry, game, and other cuts of meat, see Time Table for Cooking (page 240). 57 58 BETTER MEALS FOR LESS MONEY 121—ROAST BEEF The most economical cuts of beef for roasting are the shoulder, the face of the rump, and the chuck ribs; they are all of good flavor and fairly tender. When ordering a shoulder roast, have an inch slice cut off to broil. The chuck roast should be ordered boned and rolled, and the bones sent with it. Wipe beef with cheesecloth, place skin side down on a rack in a roasting pan suitable for the size of the roast; dust with salt and pepper, dredge with flour, and cook in a hot oven, basting every ten min- utes. When half roasted, turn over, dredge with flour, and finish cooking. For a medium-cooked roast allow seven- teen minutes for each pound of meat. The oven should be very hot for the first fifteen minutes, after which the heat should be reduced. 122.—POT ROAST OF BEEF A small aitchbone or a solid piece from the shoulder weighing about five pounds makes an economical roast. Wash, dry, season with salt and pepper, dredge with flour, and brown quickly in a hot frying pan or Scotch kettle; place in kettle, half cover with water, cover closely, and cook slowly four hours; when half cooked, season with salt and pepper; add four small onions, two carrots, and one white turnip cut in quarters; when cooked place meat on platter with vegetables around it; remove fat from gravy, and thicken with flour mixed to a paste with cold water, allowing one-fourth cup of flour to two cups of gravy. Color with a few drops of kitchen bouquet if necessary. MEATS 59 123.—SHIN OF BEEF WITH CREOLE SAUCE 4 pounds shin of beef YY, teaspoon celery salt _¥% onion sliced 4 teaspoon paprika Y% carrot sliced Y% teaspoon salt 2 eups tomato 4 tablespoons dried bread 1 green pepper chopped crumbs Y% onion chopped Wash meat, sprinkle with salt and pepper; put into an iron kettle or earthen crock; add onion and carrot; cover closely, and bake in a slow oven four hours. Remove meat from the bone; skim fat from stock. Cook tomatoes, pep- per, onion, and seasonings twenty minutes; add stock, crumbs, and meat. The meat cooks in its own juice and will be very tender. 124—STUFFED SHIN OF BEEF 4 pounds shin of beef 1 small white turnip 1 onion 1% teaspoon salt 1 carrot 1 quart boiling water Have the bone removed and cracked; finely chop vege- tables and stuff into beef; place on a trivet in kettle with the bone; add boiling water, and cook slowly for four hours. Skim when necessary. Remove meat, and thicken gravy with flour mixed to a paste with cold water, allow- ing one-fourth cup flour to two cups gravy. Color with a few drops of kitchen bouquet. 125—TO BROIL STEAK - Wipe steak, trim off superfluous fat, place on a greased broiler with fat towards the handle, and broil over a clear fire or under a gas flame. Turn four or five times dur- ing the first minute, and then occasionally. For steak 60 BETTER MEALS FOR LESS MONEY an inch and a half thick, medium cooked, allow twelve minutes to broil. Season with salt and pepper, and spread with soft butter. A slice from the shoulder is a good and inexpensive cut. 1226—BROILED FLANK STEAK Follow directions for broiling steak (see No. 125), but, as flank steak is thinner, broil only seven or eight minutes. Season with salt and pepper, spread with one tablespoon of soft butter and one tablespoon of tomato ketchup. 127—STEAK COUNTRY STYLE 144 pounds flank steak ¥% teaspoon salt 4 onions Yy teaspoon pepper 1 tablespoon flour Y% cup boiling water Pound the steak with a meat pounder or a wooden potato masher to break the tough fibers. Sear quickly on each side in a very hot frying pan; peel and chop onions, dredge with flour, and put in pan with the steak; add salt and pepper ; cover closely, and cook slowly an hour and a half. Put steak on platter, add boiling water to onions, and pour around steak. Serve with hashed brown potatoes. 128—BROILED CHOPPED BEEF Put one pound and a half of any of the cheaper cuts of beef through the meat chopper; season with pepper and salt, and pat lightly into a flat cake an inch thick; place carefully on a greased broiler, and broil about eight minutes for a medium-cooked steak. Spread with soft butter. MEATS 61 129—HAMBURG MEAT CAKES 1 pound beef ve 1 teaspoon salt 1 thin slice salt pork Yy teaspoon pepper _ ¥% cup dried crumbs 4% cup milk Use any of the cheaper cuts of beef; put through the meat chopper with the salt pork, add crumbs, seasoning, and milk; mix well, shape into small flat cakes, roll in flour, and sauté slowly in beef drippings until brown, allowing ten minutes for each side. Remove meat to platter ; add two tablespoons of flour to the fat in the pan, and stir until brown; add one-fourth teaspoon each of mustard, salt, and paprika, and one cup of boiling water. Stir until smooth, and pour around meat cakes. One tea- spoon of grated onion may be added to meat. 130.—BEEF AND BACON CAKES See \ 1 pound flank of beef Y% eup water 3 slices bacon 4 teaspoon salt: Y% cup dried bread Dash of cayenne crumbs Put meat and bacon through chopper ; add crumbs, water, and seasonings; mix well, form into small flat cakes, and sauté in bacon fat. 131—BEEF LOAF 2 pounds shoulder trim- 14 teaspoon pepper mings chopped 114 teaspoons salt Y, pound salt pork 8 common crackers rolled fine chopped 1 cup milk Mix in order given and bake in a deep pan about two hours in a slow oven. Serve hot with Tomato Sauce (see No. 203) or Creole Sauce (see No. 191), or serve cold, sliced. One teaspoon of poultry seasoning may be added if desired. 62 BETTER MEALS FOR LESS MONEY 132.—CASSEROLE OF BEEF 1 pound of shoulder 1 onion trimmings 1 tablespoon pearl tapioca 1 tablespoon flour 114 teaspoons salt 2 potatoes Y, teaspoon paprika 1 carrot 1 tablespoon tomato ketchup Cold water Cut beef into inch pieces, sear quickly in hot frying pan, dredge with flour, and put into casserole ; cut potatoes into cubes or balls; put carrot and onion through meat chopper; mix vegetables, and add to meat; add tapioca and seasonings, cover with cold water (a little of the water should be put into the frying pan to obtain all the flavor of the meat, and then added to the rest). Cover, and bake slowly two and a half hours. Any of the other cheaper cuts of meat may be used. Serve with spinach or cold slaw. 133.—CREAMED DRIED BEEF WITH CHEESE ¥, pound dried beef 1 cup milk 1% tablespoons butter 2 tablespoons grated cheese 2 tablespoons flour 2 tablespoons ketchup Cut beef in small pieces, cover with boiling water, let stand five minutes, and drain; melt butter, add beef, and stir until hot; add flour and milk, and stir until smooth; add cheese and ketchup, and stir until cheese is melted. Serve with baked potatoes. 184.—AMERICAN CHOP SUEY 2 tablespoons bacon fat 1 can condensed tomato soup 1 onion finely chopped 1 cup cooked spaghetti 34 pound flank beef ¥% teaspoon salt chopped fine Y% teaspoon pepper Cook onion and beef in fat until brown; add tomato, spaghetti, and seasonings, and simmer ten minutes. MEATS 63 185—BROWN FRICASSEE OF LAMB 2 pounds forequarter 2 onions lamb 2 white turnips 2 quarts boiling water 2 carrots 1% teaspoons salt 5 tablespoons flour 44 teaspoon kitchen bouquet Cut lamb in pieces the size of a chop, trim off nearly all fat, add boiling water, heat to boiling point, and skim; add salt and vegetables (left whole), and simmer for two hours; remove meat, season with salt and pepper, dredge with flour, and sauté with two tablespoons of fat in a hot frying pan until brown; to the fat in the pan add the flour, and stir until brown, add two cups of stock, and stir until smooth; color with kitchen bouquet, add pepper, and salt if necessary. Slice vegetables, and serve with meat. Use left-over stock for soups or sauces. 136.—CASSEROLE OF LAMB 14% pounds forequarter 1 cup tomato lamb 2 tablespoons rolled oats Y% cup each white turnip, 14 teaspoon pepper carrot, and onion 11% teaspoons salt finely chopped 8 cups hot water Remove fat and cut meat into inch pieces; put into a casserole with vegetables, oats, seasonings, and water, and cook in a moderate oven two hours. 137—LAMB CHOPS Chops from the forequarter are much cheaper than loin or kidney chops. They contain more bone, but are tender and of good flavor, if well cooked. Cook the same as Lamb Cutlets (see No. 138). The time of cooking may vary slightly according to the thickness of the meat. 64 BETTER MEALS FOR LESS MONEY 138—LAMB CUTLETS Have a small forequarter of lamb cut in pieces for serving ; select the best pieces, trim, and skewer into shape. Season lightly with salt and pepper, dip in egg and crumbs, and fry in deep fat about seven minutes; or dip in flour, and sauté on each side about ten minutes; or broil on each side about five minutes. The rest of the forequarter can be used for fricassee, Scotch broth, croquettes, and many other dishes. 139—ROLLED ROAST OF LAMB Order a small forequarter of lamb boned and rolled; have the bones sent with the meat; wash bones and meat, put bones in kettle, put meat on top; add one sliced onion, one sliced carrot, one bay leaf, and a sprig of thyme. Cover with two quarts of boiling water, and simmer for two hours, skimming when necessary; add two teaspoons of salt after meat has cooked one hour. Remove meat to a roasting pan, sprinkle with salt and pepper, dredge with flour, and roast in a hot oven about half an hour. To the drippings in the pan add four tablespoons of flour and stir until brown; add one and a half cups of stock which has been strained ‘and had fat removed; stir until smooth and serve with meat. The left-over stock should be used for soups and sauces. The forequarter of lamb, although quite fat, is tender and of good flavor, and costs much less. than a leg of lamb. 140—BROWN FRICASSEE OF FOWL Clean, singe, and cut up a four-pound fowl, place in a kettle, cover with boiling water, add one whole onion, and one carrot cut in halves, and cook slowly for three hours, MEATS : 65 or until tender; add two teaspoons of salt when half cooked; remove fowl, season with salt and pepper, dredge with flour, and brown in one-quarter of a pound of fat salt pork tried out in the frying pan. Remove fowl to platter, and make a sauce in the pan with four tablespoons of fat, five tablespoons of flour browned together, and two » cups of stock. Pour over fowl, and garnish with toast points or small, thin baking powder biscuit. The re- mainder of the stock may be used for soup or sauce, or for Celery Toast (see No. 462). 141—ROAST FOWL Clean and singe a five-pound fowl; stuff with Bread Stuffing (see No. 208), truss, place on a trivet in a pan suited to the size of the fowl, dredge with flour, cover with thin slices of fat salt pork, and bake in a slow oven three hours, basting every fifteen minutes. Put into the pan the chicken fat (which was removed when cleaning) and use for basting. Dredge with flour twice while cooking. Cook the giblets in boiling water one hour, and chop fine; make a gravy in the pan, allowing four tablespoons each . of fat and flour, and the water in which giblets were cooked, with enough boiling water added to make two cups; season with salt and pepper, and add the giblets. If cooked slowly and basted often, a fowl will be as tender as a chicken. 142.—CHICKEN PIE Use the remnants of cold roast or fricasseed fowl. If roast fowl is used, make stock by covering bones and left- over gravy with cold water and simmering an hour or more; to three cups of stock add one-half onion chopped, 66 BETTER MEALS FOR LESS MONEY two potatoes cut in half-inch cubes, one teaspoon salt, and one-eighth teaspoon pepper, and boil fifteen minutes; thicken with one-half cup of flour mixed to a paste with cold water; put chicken in a baking dish, add stock and potato, and cover with small biscuit made by Baking Pow- der Biscuit (see No. 424) or Shortcake (see No. 441) recipes. Bake in a hot oven about twenty minutes or until biscuit are done. If the amount of chicken is scant, add one or two hard-cooked eggs sliced. 143.—POTTED PIGEONS 4 pigeons 1 cup celery tops Bread Stuffing (see No. % teaspoon salt 208) Yg teaspoon pepper 4 tablespoons bacon fat 2 cups boiling water % onion sliced 83 tablespoons flour ¥% earrot sliced 4 tablespoons cold water Clean pigeons, wipe dry, stuff, and truss neatly into shape. Brown in hot bacon fat in the frying pan, and place in a casserole dish or bean pot; add vegetables, sea- sonings, and boiling water. Cover, and bake in a slow oven three hours. Remove pigeons to serving dish, thicken the stock with the flour mixed to a paste with cold water; cook ten minutes, strain, and pour over pigeons. The giblets may be cooked in boiling salted water about ten minutes, chopped, and added to the ‘sauce. 144—COUNTRY CLUB RABBIT Cut a young rabbit in pieces for serving; sprinkle with salt and pepper; dip in flour, then in egg, and coat thickly with crumbs; put into a well-greased baking pan, and bake in a hot oven about half an hour, basting often with bacon fat. Arrange rabbit on serving dish, and make a MEATS 67 brown sauce in the pan, using three tablespoons each of bacon fat and flour, one teaspoon of grated onion, and one and one-half cups of stock, milk, or boiling water. Season with one-half teaspoon of salt, one-fourth teaspoon paprika, and two tablespoons tomato ketchup. 145.—_CASSEROLE OF RABBIT AND OKRA 3 slices bacon 1% teaspoons salt 1 rabbit 44 teaspoon pepper 1 onion finely chopped 2 cups boiling water 3 tablespoons flour 1 cup tomatoes 1 pint okra sliced Cut bacon into one-inch pieces, and cook in frying pan until brown; remove bacon; cut rabbit in pieces for serv- ing and soak half an hour in cold salted water; drain,. dredge with flour, brown in bacon fat, and put with cooked bacon in a casserole dish; cook onion in bacon fat until ‘brown; add flour, salt, pepper, and boiling water; stir until smooth, and pour over rabbit; add tomato and okra, sprinkle with salt; cover, and bake in a moderate oven one hour and a half. 146—ROAST PORK Have the bone removed from a six-pound fresh shoulder of pork; wash, dry, and stuff with Bread Stuffing (see No. 208) or Peanut Stuffing (see No. 211); season with salt and pepper, dredge with flour, and roast in a moderate oven about two and three-quartets hours. Baste often, and be sure oven is not too hot, as pork must cook slowly. This is an excellent cut, and less expensive than the loin or fresh leg. Strain the fat and add it to the frying fat, or use in place of lard. Have the bones sent and use for stock. Serve with Dark Red Apple Sauce (see No. 663). 68 BETTER MEALS FOR LESS MONEY 147—PORK CHOPS BAKED WITH POTATOES Pare potatoes, and cut in thin slices; wash, drain, sea- son with salt and pepper, and put into a baking dish; _ cover with small pork chops from which part of the fat has been removed; dust with salt, pepper, and flour; add half a cup of boiling water, and bake in a hot oven about forty minutes. Turn chops when half cooked. 148.—SAUSAGE CAKES Y% pound sausage meat 14 teaspoon salt 1 teaspoon grated onion % cup hot water ¥% cup sifted crumbs Mix well, shape into small flat cakes, roll in crumbs, and bake in a hot oven about twenty minutes, or until brown. 149.—SAUSAGE CAKES BAKED WITH APPLE 1 pound sausage meat 4 apples Shape meat into small flat cakes, and put in the center of a dripping pan; core apples, cut into half-inch slices, and put around sausage. Bake in a hot oven until brown, basting frequently with the fat from the sausage. 150—SAUSAGES WITH OYSTERS AND EGGS 4 small sausages 1 cup small oysters 1 teaspoon grated onion 2 eggs slightly beaten 4 teaspoon salt Cut sausages into half-inch bias slices, and cook with onion in a hot frying pan until brown; add oysters, and cook until edges ruffle; add eggs and salt, and scramble until firm. MEATS 69 151—BREAKFAST BACON Lay slices of bacon close together on a fine wire broiler, place broiler over a dripping pan, and bake in a hot oven about ten minutes or until bacon is brown and crisp. Avoid burning. Save fat for cooking. 152—BROILED HAM Ham for broiling should be cut in very thin slices. Trim off superfluous fat, cover ham with lukewarm water, and stand on back of range for fifteen minutes; dry, and broil over clear fire until fat is brown. 153—BAKED SLICED HAM Order a’small slice of ham cut an inch and a half thick; cover with warm water, and place on the back of the range for an hour. Drain ham, cover with a mixture of two tablespoons of flour, two tablespoons of brown sugar, one- half teaspoon of mustard, and a dash of cayenne. Put a | few small bits of the fat on top, and bake twenty-five minutes in a moderate oven. Place ham on platter, pour off fat in the pan, add one-fourth cup of cider or weak vinegar ; bring to boiling point, and pour around ham. 154—HAM LOAF 1 pound raw ham 2 beaten eggs 1 cup dried crumbs ¥4 teaspoon mustard 1 cup boiling water ¥4 teaspoon salt Put ham, including the fat, through meat chopper; add crumbs, water, eggs,-and seasonings; mix well, and bake in a small bread pan, in a slow oven, an hour and a half; or cook in steamer two hours. 70 BETTER MEALS FOR LESS MONEY 155—ROAST BREAST OF VEAL STUFFED Have a pocket cut in veal, wash, dry, and stuff with Crust Stuffing (see No. 209); skewer neatly into shape, dredge with flour, season with salt and pepper, and cover with two thin slices of fat salt pork; place on rack in drip- ping pan, and roast in a moderate oven two hours, basting often. Serve with gravy made from drippings in the pan, three tablespoons of flour, and one and one-half cups of water. Season with salt and pepper, and strain. 156—VEAL WITH VEGETABLES 3 pounds knuckle of veal 1% cup pearl barley Y% cup each of finely 2 cups hot water chopped onion, car- 114 teaspoons salt rot, turnip, and celery 144 teaspoon paprika Order veal cut in three-inch lengths; remove meat from bone, and put in a casserole dish; add vegetables, barley (which has been soaked for an hour in cold water), hot water, and seasonings; place the pieces of bone, cut edge down, on top; cover closely, and bake in a moderate oven two and a half hours. Remove the bones before serving. 157—VEAL LOAF (Baked) 2% pounds raw veal 2 teaspoons salt Y4 pound salt pork 1 cup dried and sifted crumbs Y% teaspoon pepper Y% cup boiling water 4 cup milk Put veal and pork through the meat chopper; add pep- per, salt, crumbs, water, and milk. Mix well, press into a deep pan, cover with paper, and bake slowly for two MEATS 71 hours. Serve hot or cold. A teaspoon each of poultry seasoning and grated onion may be added. 158.—VEAL LOAF (Boiled) 4 pounds knuckle of veal 4 cups hot water 1 onion % package gelatine 1 bay leaf Y% cup cold water 4 cloves Juice of 1 lemon 2% teaspoons salt 1 hard-boiled egg 4 teaspoon pepper 2 gherkins Cook veal with seasonings in hot water until meat is very tender; strain, remove fat and bone, and chop meat; soak gelatine in cold water, add to strained stock in which meat was cooked, add meat and lemon juice, cool, and turn into deep pan which has been garnished with slices of hard-boiled egg and pickles sliced lengthwise. Put in the ice-box for several hours before serving. 159—POTTED HEAD 1 calf’s head 134 teaspoons salt 1 pound lean fresh pork ‘1% teaspoon paprika 6 cups boiling water 1 teaspoon onion juice 1 teaspoon poultry seasoning Have head split and dressed at the market; singe, wash well, put in kettle with pork and boiling water, cover, and simmer three hours. Remove bones, and put meat through chopper; reduce stock to one and one-half cups, strain, and add, with seasonings, to the meat. Press into a bread pan and put in a cold place. Serve sliced cold, or dip slices in egg and crumbs, and fry in deep fat. 72 BETTER MEALS FOR LESS MONEY 160—BRAISED LIVER 8 pounds liver 4 cup carrots finely chopped 114-inch cube salt pork Y% teaspoon salt ¥% cup onion finely 1% teaspoon pepper chopped 2 cups boiling water ¥% cup celery finely ¥% cup flour chopped Soak liver in cold salted water for half an hour, scald, remove skin, and dredge with flour; cut pork in thin slices, and try out in fryiig pan; brown liver in pork fat, and place in an earthen dish or kettle, add vegetables, season- ings, and water which has first been put in the frying pan; cover closely, and bake three hours in a slow oven, adding water if necessary; remove liver, and thicken gravy and vegetables with one-fourth cup of flour mixed to a paste with cold water. 161—BROWN FRICASSEE OF LIVER 1 pound liver 4 tablespoons flour 2 cups boiling water 34 teaspoon salt 2 tablespoons bacon fat 1% teaspoon paprika 1 tablespoon grated onion 6 slices of toast Cut liver into half-inch cubes, and soak in cold salted water fifteen minutes; drain; cover with the boiling water, and simmer six minutes; cook bacon fat, onion, and flour until brown; add seasonings, and stock in which liver was cooked ; stir until smooth; add liver, and pour over toast or small, thin baking powder biscuit. 162.—CHICKEN LIVERS AND BACON Cook chicken livers in boiling salted water fifteen min- utes; put each liver on half of a slice of bacon, fold other half over liver, and bake in a hot oven until bacon is crisp; MEATS 73 moisten slices of toast with the stock in which livers were cooked, and serve two pieces of bacon and livers on toast for each person. 163.—FRIED LAMB’S LIVER AND BACON Cut liver in one-third-inch slices; soak in cold water for half an hour; drain, dry, and cook in hot deep fat, with six slices of bacon, until brown. 164—LAMBS’ KIDNEYS IN BROWN SAUCE 6 lambs’ kidneys Y, teaspoon paprika 1% cups boiling water 14 teaspoon onion juice 1% tablespoons butter 1 teaspoon Worcestershire 8 tablespoons flour sauce 4 teaspoon salt Few drops kitchen bouquet 6 slices of toast Split kidneys and soak in cold water half an hour; . drain; cover with boiling water, and simmer five minutes; skim out of water, and cut in small dice; brown the but- ter, add the flour, and brown well; add the water in which the kidneys were cooked, and stir until smooth; add kid-\ neys and seasonings, and serve on toast. 165—DEVILLED KIDNEYS 6 lambs’ kidneys, split 1 cup water or stock 8 tablespoons drippings 1 tablespoon Worcestershire 1 tablespoon chopped sauce onion 1 teaspoon mustard 3 tablespoons flour ¥4 teaspoon salt Dash of cayenne Seald, skin, and split kidneys; cook with fat and onion. five minutes, and remove from the pan. To the fat in the pan add flour, and stir until brown; add liquid, and 74 BETTER MEALS FOR LESS MONEY stir until smooth; add seasonings and kidneys. Serve on toast or with mashed potato border. 166—SPANISH TRIPE 1 pound fresh boiled tripe % cup chopped white cabbage ¥% can tomatoes 34 teaspoon salt ¥% onion chopped Few grains cayenne 1% green pepper chopped 2 slices bacon Cut tripe in small pieces for serving and put in greased casserole dish; scald tomatoes, add onion, pepper, cabbage, and seasonings; pour over tripe; cut bacon into bits, put on top, and bake in a moderate oven one hour. 167—TRIPE FRIED IN BATTER 1 pound fresh boiled tripe 1 cup flour 1 slice onion 114 teaspoons baking powder 2 cloves 4, teaspoon salt Y% bay leaf 1 egg well beaten 1 tablespoon vinegar ¥% cup ~ater Cut tripe in pieces the size of a large oyster, cover with boiling water, add seasonings, simmer fifteen minutes, and drain. Make a batter of flour, baking powder, salt, egg, and water. Dry each piece of tripe, dip in batter, and fry in deep fat for one minute. Serve with Sauce Tartare (see No. 202) or Russian Dressing (see No. 341). 168.—TRIPE FRIED IN CRUMBS Prepare tripe as for Tripe Fried in Batter (see No. 167) ; dip each piece of tripe first in tomato ketchup, then in crumbs, then in beaten egg, and then in crumbs again. Fry in deep fat for one minute, and drain on soft paper. MEATS 75 WARMED-OVER MEATS 169—SAVORY BEEF 1% cups tomatoes Yg teaspoon pepper ¥% cup beef gravy 14% cups cold roast beef 4% onion 2 cups cooked spaghetti 4 cloves Y% cup bread crumbs 1 teaspoon salt 2 tablespoons beef drippings 1 tablespoon butter Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drip- pings and butter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato soup may be used in place of the tomato sauce. Any meat may be used. 170.—SCALLOPED CORNED BEEF 2 tablespoons beef drip- YY, teaspoon celery salt pings 1 cup corned beef stock 5 tablespoons flour 34 cup hot milk 1 teaspoon grated onion 1% cups corned beef cut in Y, teaspoon paprika half-inch cubes 14 cup Buttered Crumbs (see No. 472) Melt drippings, add flour, onion, and seasonings, and cook two minutes; add stock and milk, and stir until smooth; add meat, and put into a greased baking dish; cover with crumbs, and bake until crumbs are brown. 76 BETTER MEALS FOR LESS MONEY 171—BAKED HAM AND POTATO 3 cups well-seasoned 4 teaspoon mustard mashed potato 6 pimolas chopped 1 cup chopped cooked ham ¥% eup hot milk 1 teaspoon grated onion Y% eup crumbs 1 teaspoon chopped 1 tablespoon bacon fat parsley Mix potato, ham, seasonings, and milk, put into a greased baking dish, cover with crumbs which have been mixed with melted bacon fat, and bake in a hot oven until brown; or prepare half of mixture, spread in egg shirrers, make a depression with the back of a spoon, and into it carefully break an egg; cover with crumbs, and bake until egg is set. 172—HAM MOUSSE 144 cups chopped cooked 1 cup hot milk ham 1 teaspoon mixed mustard Y% cup soft bread crumbs 1% teaspoon paprika 1 tablespoon gelatine Whites of 2 eggs Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and add to crumbs with mustard and paprika; beat the whites of eggs very stiff and fold lightly into mixture. Put into a deep pan or mold, and place on ice until firm. A little salt may be needed. 173—CORNED BEEF HASH WITH BEETS 1% cups corned beef 34 teaspoon salt 2 cups cooked potatoes 1 teaspoon Worcestershire ¥% cup cooked beets sauce 1 teaspoon grated onion %% cup stock or water 2 tablespoons beef drippings Have meat, potatoes, and beets coarsely chopped; add seasonings and stock; melt fat in frying pan, and, when MEATS 77 very hot, add hash; cook slowly until a rich brown crust is formed; fold, and serve on a hot platter. If meat is very fat, use less fat in frying pan. 174—SAVORY HASH (Baked) 1 cup cold meat cut fine 1 cup tomatoes 2 cups cold cooked 34, teaspoon salt potatoes ¥% teaspoon pepper Y% onion finely chopped 2 tablespoons melted bacon fat 2 stalks celery chopped, or or beef drippings Y, teaspoon celery salt Mix, and bake in casserole in moderate oven forty-five minutes. 175—SOUTHERN HASH 4 raw potatoes 34 cup stock or water 2 green peppers 114 cups cold chopped beef 2 tomatoes Salt and pepper 1 onion Toast points Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care. 176.—LIVER PATTIES 2 cups chopped cooked 2 tablespoons finely chopped liver pickles 2 cups mashed potato Salt and pepper Coarse stale bread crumbs Mix liver, potato, and pickles, and season with salt and pepper. Grease patty pans or cups; sprinkle with. crumbs, and fill with mixture. Bake fifteen minutes in 78 BETTER MEALS FOR LESS MONEY a hot oven, turn out on serving dish, and serve with Brown Sauce (see No. 185) or Tomato Sauce (see No. 203). 177—MEAT AND TOMATO PIE 2 cups cooked meat cut % teaspoon onion juice in inch pieces 1 teaspoon Worcestershire 1 can tomatoes drained sauce Salt and pepper Quick Drop Biscuit (see No. Y%, cup fine crumbs 429) YY cup gravy or stock In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worces- tershire sauce to gravy, and pour over all; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce. 178—MEAT SOUFFLE ¥ cup dry bread crumbs 14% onion chopped fine 114%% cups hot stock or milk 114 teaspoons salt 1 tablespoon butter 4 teaspoon paprika 14% cups chopped meat Yolks of 2 eggs 1 cup celery or white cab- Whites of 2 eggs bage chopped fine Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used. MEATS {79 179.—MEAT SHORTCAKE 144 cups cooked meat Y4 teaspoon salt chopped Y4 teaspoon paprika 14% eup celery tops Y% teaspoon dry mustard chopped 1 cup meat gravy or thickened 1 teaspoon grated onion stock Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake (see No. 441). CHAPTER X SAUCES AND STUFFINGS FOR FISH AND MEATS 180—ANCHOVY SAUCE Add to Drawn Butter (see No. 194) one and one-half teaspoons of anchovy paste and one tablespoon of lemon juice. 181—BANANA SAUCE 2 bananas Few grains cayenne 1 tablespoon butter Few grains salt 1 teaspoon sugar 2 teaspoons Worcestershire Juice of 4% lemon sauce 1 teaspoon horseradish Peel and scrape bananas, and force through coarse sieve ; melt butter, add sugar, lemon juice, seasonings, and bananas; stir until hot, and serve with cold roast beef. 182.—BECHAMEL SAUCE 1 cup white stock 1 tablespoon shortening 1 slice onion 21% tablespoons flour 1 slice carrot Y% teaspoon salt Sprig of parsley Few grains cayenne 1 teaspoon butter Simmer stock, onion, carrot, and parsley fifteen min- utes, and strain; melt shortening, add flour, and blend well; add stock and seasoning, and stir until smooth; add butter just before serving. 80 SAUCES AND STUFFINGS 81 183—BLACK BUTTER ¥ cup butter 44, teaspoon Worcestershire or 2 tablespoons vinegar Brand’s Al sauce Y teaspoon onion juice Cook butter until brown, but do not burn; simmer vinegar, onion juice, and sauce five minutes, and add to butter. Serve with cauliflower, celery, fried eggs, or fish. A tablespoon of chopped capers or parsley may be added. 184—BREAD SAUCE 1% cups milk Sprig of parsley Y% onion Y, teaspoon paprika 2 cloves 4 teaspoon salt Bit of bay leaf ¥% cup soft b-ead crumbs Scald milk and seasonings, except salt, in double boiler half an hour, strain, add salt and soft crumbs, and simmer ten minutes. 185—BROWN SAUCE 1 cup brown stock 2 cloves 1 slice onion chopped YY, teaspoon salt 1 slice carrot chopped 14 teaspoon pepper 1 sprig parsley 144 tablespoons butter 2¥% tablespoons flour Simmer stock, vegetables, and seasonings for fifteen minutes, and strain; brown the butter, add flour, and brown, add stock, and beat until smooth. Any stock may be colored with a few drops of kitchen bouquet, and used ; or beef cubes or extract may be used with water instead of stock, but in that case less salt and pepper should be used. 186—CAPER SAUCE To recipe for Drawn Butter (see No. 194) add one- fourth cup of capers. 82 BETTER MEALS FOR LESS MONEY 187—CELERY SAUCE 1 cup celery chopped 1g teaspoon pepper 1 teaspoon grated onion % cup milk 1 cup boiling water 1 tablespoon butter Y%, teaspoon salt 2 tablespoons flour Simmer celery, onion, water, and salt for half an hour; add pepper and milk, and thicken with butter and flour creamed together. 188—CHEESE SAUCE 1 tablespoon butter ¥% cup cheese cut fine 1144 tablespoons flour 44 teaspoon salt 1 cup milk Y, teaspoon mustard Y, teaspoon paprika Melt butter, add flour, and blend well; add milk and stir until smooth; add cheese and seasonings, and stir until cheese is melted. 189.—CHEESE SAUCE WITH CHIVES Follow directions for Cheese Sauce (see No. 188), and just before serving add one tablespoon of finely chopped chives. Serve with any white fish, or with plain omelet. 190.—CIDER SAUCE 2 tablespoons bacon fat Y%, teaspoon paprika 2 tablespoons flour Y teaspoon salt 1 cup cider Y% teaspoon mustard Blend bacon fat and flour, add cider, and stir until boiling point is reached; add seasonings and simmer one- half hour. Serve with roast pork or ham. SAUCES AND STUFFINGS 83 191—CREOLE SAUCE ¥Y% can tomatoes 1 green pepper 2 tablespoons bacon fat 1 tablespoon flour ¥Y onion 14, teaspoon salt 1 teaspoon Worcestershire sauce Cook tomatoes until reduced to one cup; peel and finely chop onion; remove seeds and veins from pepper, chop, and cook with onion in bacon fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir well; add tomato, and simmer five minutes. 192.—_CROQUETTE SAUCE 8 tablespoons shortening 1 cup milk ¥% cup bread flour 14, teaspoon salt 14% teaspoon pepper Proceed as for White Sauce (see No. 207). Stock may be used in place of milk, and the seasonings may be varied according to the croquette material, using a few drops of onion juice, a dash of nutmeg, cayenne, paprika, or a small quantity of table sauce or ketchup. 1983—CUCUMBER SAUCE Pare and grate two small cucumbers, drain, and season with salt, pepper, and vinegar. Serve with fish. 194—DRAWN BUTTER 2 tablespoons butter 4 teaspoon salt 2 tablespoons flour 1% teaspoon pepper 1 cup hot water 1 teaspoon butter Cook butter until it bubbles, stir in flour, add hot water, salt, and pepper, and beat until smooth; add butter in small pieces just before serving. 84 BETTER MEALS FOR‘'LESS MONEY 195—EGG SAUCE Add to Drawn Butter (see No. 194) or White Sauce (see No. 207) one hard-cooked egg coarsely chopped. 196—HOLLANDAISE SAUCE Y% cup butter Few grains cayenne 1 tablespoon flour Y% cup hot water ¥Y% teaspoon salt 1 egg yolk 1 tablespoon lemon juice Cream half of the butter with flour, salt, and cayenne; add hot water, and cook over hot water for ten minutes, stirring constantly until thickened; add egg yolk slightly beaten, lemon juice, and remainder of butter; cook about two minutes, or until thick; beat well, and serve at once. 197. HORSERADISH SAUCE To recipe for Bread Sauce (see No. 184) add one-third cup grated horseradish and the juice of half a lemon. < 198—MINT SAUCE 1\ bunch mint 2 tablespoons sugar ¥Y eup boiling water 14 teaspoon salt 4 -eup vinegar Few grains cayenne Wash and dry mint, pick leaves, and chop very fine, add other ingredients, put on back of range, and keep warm for half an hour.. 199.—_MUSHROOM SAUCE Wash six mushroom caps, cut in small pieces, and sim- mer with one teaspoon of butter for ten mintfes. Add to recipe for Brown Sauce (see No. 185), or to recipe for White Sauce (see No. 207). If the mushrooms are fresh and tender the stems may be used also. Se, Bs, SAUCES AND STUFFINGS 85 200.—MUSTARD PICKLE SAUCE To Drawn Butter (see No. 194) add two tablespoons of mixed mustard pickles chopped. 201—ORANGE MINT SAUCE 4 cup vinegar Y, teaspoon orange rind Y4 cup orange juice 1 tablespoon sugar 14 cup mint leaves chopped Let stand on back of range for half an hour, and serve cold. 202.—SAUCE TARTARE To one cup Mayonnaise Dressing (see No. 339) add three tablespoons finely chopped mixed pickles and one tablespoon finely chopped parsley. fi 203—TOMATO SAUCE 1144 cups tomatoes 1 teaspoon sugar Y% cup hot water ¥% teaspoon salt 1 slice onion Yq teaspoon paprika 1 clove 2 tablespoons bacon fat 4 tablespoons flour Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; thicken with bacon fat and flour blended together, and cook five minutes. If’ tomatoes are very acid, add a pinch of soda. 204—SAUCE FOR ROAST PORK OR GOOSE Pour off most of fat in the pan, leaving two tablespoons; add three tablespoons of flour and one and a half cups of boiling water, and stir until smooth. Season with one- third teaspoon salt and one teaspoon each of mixed mus- tard, vinegar, and Brand’s A 1 sauce. 86 BETTER MEALS FOR LESS MONEY 205—SHARP SAUCE 1% cups vinegar 1% teaspoon paprika 1 tart apple chopped fine 114 teaspoons Worcestershire 1 onion chopped fine sauce Y teaspoon salt 11% cups brown sugar 1% teaspoons cornstarch Heat vinegar, add apple, onion, and seasonings; when boiling stir in the sugar and cornstarch mixed together; cook fifteen minutes. Serve cold with ham or pork. 206—SOUBISE SAUCE Follow recipe for White Sauce (see No. 207), and add one-fourth cup of stock, and three onions which have been cooked until tender in boiling salted water and then drained and chopped. 207—_WHITE SAUCE 2 tablespoons shortening 1 cup milk 2 tablespoons flour Y% teaspoon salt YQ teaspoon pepper Melt shortening, add flour, and stir until well blended; add milk and seasonings, and beat with wire whisk until smooth. For a thin sauce, use one and one-half table- spoons flour. 208.—BREAD STUFFING Y% cup beef drippings or 1% teaspoon salt bacon fat 4 teaspoon pepper 1 teaspoon grated onion 2 teaspoons poultry 2 cups soft stale bread seasoning crumbs ¥% cup boiling water Melt fat in the frying pan, add onion and crumbs, and stir until crumbs begin to brown; add seasonings and boil- ing water; cool slightly before using. SAUCES AND STUFFINGS 87 209.—CRUST STUFFING 3 cups bread crusts broken 1 cup boiling water and dried in oven 1 tablespoon grated onion 4 teaspoon salt 4, teaspoon pepper % cup sausage fat 1 tablespoon poultry seasoning Put crusts in a bowl, add salt, sausage fat, and boiling water; let stand ten minutes; mix well, and add sea- sonings. 210—FISH STUFFING (Bread) 2 tablespoons shortening 14% teaspoon pepper 1 cup soft stale bread 1 teaspoon grated onion crumbs 1 teaspoon chopped parsley Y4 teaspoon salt 1 tablespoon chopped pickles Y, cup boiling water Melt shortening, add crumbs, and stir until crumbs are golden brown, then add seasonings and water. The pickles may be omitted, or capers may be used in place of them. 211—PEANUT STUFFING 1 cup dried bread crumbs 34 cup shelled peanuts 34 cup Loiling water ¥4 teaspoon salt 2 tablespoons bacon fat Y, teaspoon paprika 1 teaspoon grated onion Mix bread crumbs with boiling water and bacon fat, add peanuts finely chopped, and seasonings. CHAPTER XI EGGS 212.—BOILED EGGS For a soft-boiled egg, place egg in rapidly boiling water and boil from three to five minutes. For hard-boiled eggs, place in rapidly boiling water and boil twenty minutes, or cover with boiling water and cook in the double. boiler one hour. For a soft-cooked egg, not boiled, place egg in a small saucepan of boiling water, cover, and let stand on back of range from six to eight minutes, when the albumen should be evenly coagulated throughout. The time for cooking in this way will depend upon the number of eggs to be cooked, the size of the saucepan, and the amount of boiling water. For uniform results, use medium-sized eggs, cook in the same pan, and measure the quantity of water each time. Thus you can find the exact time required to cook the eggs as desired. 213—CREAMY EGGS ON TOAST 4 eggs 2 cups hot milk 2% teaspoon salt 1 teaspoon butter 1% teaspoon pepper 4 slices toast Beat eggs slightly, add salt and pepper, and stir into the hot milk; cook over hot water, stirring constantly until mixture is thick and creamy. Add butter, and serve on toast. 88 EGGS 89 214—CREOLE EGGS 1 tablespoon butter 2 eups tomato 1 tablespoon chopped 1 teaspoon salt onion 1 teaspoon Worcestershire 1 tablespoon chopped sauce green pepper 3 eggs 2 tablespoons cheese Cook onion and pepper in butter for five minutes; add tomato and seasonings, and when thoroughly heated add the eggs unbeaten; pick up with a fork until eggs are nearly cooked; add cheese, and cook about one minute. Serve on toast, or with a border of boiled rice. 215.—_EGGS WITH CHEESE AND SPAGHETTI 21% tablespoons butter 1 teaspoon Worcestershire 4 tablespoons flour sauce 2 cups hot milk Y% teaspoon onion juice Y, teaspoon paprika 1% cup cheese cut fine 4 teaspoon salt 1 cup cooked spaghetti 8 hard-cooked eggs sliced Melt butter, add flour; when well blended add milk gradually and stir until smooth; add seasonings and cheese, and stir until cheese melts; add spaghetti and eggs, cook two minutes, and serve on toast or crackers. 216—EGGS WITH HAM AND TOMATO ¥4 can tomatoes Y% cup chopped cooked ham 1 slice onion 3 beaten eggs 4 cloves Yg teaspoon pepper ¥ teaspoon salt Cook tomatoes, onion, and cloves fifteen minutes, and rub through a sieve; add ham, eggs, and seasonings, and cook three or four minutes, stirring all the time. Serve on toast or crackers. 90 BETTER MEALS FOR LESS MONEY 217—BREAD OMELET 2 tablespoons bacon fat 34 cup hot milk 34 cup soft stale bread 4 teaspoon salt crumbs 4 teaspoon paprika 3 egg's Melt fat in frying pan, add bread crumbs, and stir until crumbs begin to brown; add hot milk, and let stand five minutes; add salt and paprika, and the yolks beaten until thick and light; fold in the stiffly beaten whites, pour into a hot greased omelet pan, and cook the same as Light Omelet (see No. 222). 218—_CREAMY OMELET 3 eggs ¥% teaspoon salt 1 cup White Sauce (see 4% teaspoon pepper No. 207) Beat yolks until thick and light; add to sauce and mix well; add salt and pepper to whites of eggs, beat until stiff and dry, and fold into sauce; pour into a hot greased omelet pan, and cook slowly until well risen and firm; put on oven grate for a minute or two to dry the top; fold, and turn on a hot platter. 219—FRENCH OMELET 1 tablespoon butter or Y%, teaspoon salt bacon fat Y% teaspoon pepper 4 eggs ¥% cup hot water Heat fat in the omelet pan; beat the eggs until yolks and whites are well mixed, but not light; add seasonings and hot water, pour into hot pan and cook slowly; pick up with fork while cooking, letting the uncooked mixture run into the place of the cooked; when firm and lightly browned, fold double, and serve plain on a hot platter; EGGS 91 or spread before folding with left-over bits of meat chopped, such as ham, bacon, or sausage, or with grated cheese or jelly. 220.—FRENCH CHEESE OMELET 4 eggs slightly beaten 1% teaspoon pepper Y% teaspoon salt Y% cup hot water 144 cup grated cheese Mix in order given, pour into a hot greased omelet pan; as mixture thickens, pick up with a fork, letting the un- cooked part take the place of the cooked; when firm, fold, and serve on a hot platter. 221—HAM OMELET 1% cup stale bread crumbs 1% teaspoon salt Yy cup hot milk Y% teaspoon pepper 1 tablespoon butter 3 eggs Y% cup cooked ham finely chopped Mix crumbs, milk, butter, and seasonings, and let stand five minutes; add egg yolks beaten until thick and light; add the meat, and fold in the whites of eggs beaten stiff; pour into a hot greased omelet pan and cook slowly until firm; fold, and serve at once. A white sauce or tomato sauce may be served around it. A few pieces of cooked bacon chopped fine may be used instead of ham. 222.—-LIGHT OMELET 1 tablespoon bacon fat ¥% teaspoon pepper Yolks of 4 eggs ¥% cup hot water 4 teaspoon salt Whites of 4 eggs Put fat in omelet pan; beat yolks until light and thick, add seasonings and hot water; fold in the stiffly beaten whites, and pour into the hot omelet pan; cook slowly until well risen and firm, or about twelve minutes, placing 92 BETTER MEALS FOR LESS MONEY the pan on the upper grate in the oven for the last two minutes. When firm in the center, fold double, turn on a hot platter, and serve at once, either plain or with sauce. The omelet must be cooked slowly so that it will be firm throughout, and not fall. White Sauce (see No. 207), either plain or with bits of cold meat, oysters, peas, or other left-over vegetables, or Brown Sauce (see No. 185) with a few mushrooms or chopped kidneys (see No. 164), or almost any savory sauce, improves an omelet, and also makes it go further. 223——SALMON OMELET 1 tablespoon butter Y% teaspoon salt 2 tablespoons flour % can salmon Y% eup milk 2 eggs Melt butter, stir in flour, add milk, and stir until ‘smooth; add salt; rinse salmon with hot water; flake, and add to sauce; beat yolks of eggs until light and thick, and add to sauce; fold in whites of eggs beaten very stiff. Pour into a hot greased omelet pan, and cook slowly until well risen and firm; finish cooking on top grate of oven for a minute or two; fold, and serve on a hot platter. 224—SCALLOPED EGGS WITH CHEESE 4 hard-cooked eggs Y% cup cheese cut fine 2 cups White Sauce (see 1% cup Buttered Crumbs (see No. 207) No. 472) Cut eggs in eighths lengthwise; put half of them into a greased baking dish, cover with half of sauce, and sprinkle with half of cheese; repeat’; cover with crumbs, and bake about fifteen minutes, or until crumbs are brown. Bacon or sausage fat may be used in making the white sauce. EGGS 93 225—SCRAMBLED EGGS WITH SAUSAGES 4 small sausages Y teaspoon salt 3 eggs 4% cup water Cut sausages in half-inch bias pieces, and cook in a frying pan until brown; beat eggs until light, add salt and water, pour over sausages, and scramble until firm. Garnish with toast points and parsley. 226—SCRAMBLED EGGS WITH TOMATO Y% can condensed tomato %% teaspoon soda soup 4 eggs slightly beaten 6 slices buttered toast Heat soup in an omelet pan; add soda, and stir while foaming; add eggs, scramble slowly with a fork until firm, and serve on toast. Garnish with toast points. 227.—SHIRRED EGGS Grease individual egg shirrers or a platter which can be put in oven; cover bottom of dish with white sauce or left-over gravy, sprinkle with left-over vegetables or bits of meat chopped; carefully break an egg into dish for each person, dust with salt and pepper; sprinkle with buttered crumbs, and bake in a moderate oven until egg is set. 228—SHIRRED EGGS WITH HAM 1 cup finely chopped 44 cup Buttered Crumbs (see cooked ham No. 472) 1 cup soft bread crumbs 4 eggs % cup milk Salt and pepper Mix ham, soft crumbs, and milk, and spread in four buttered egg shirrers; make a hollow in the middle, break an egg into it, season lightly with salt and pepper, cover with buttered crumbs, and bake until egg is set. 94 BETTER MEALS FOR LESS MONEY 229.—SOUFFLEED EGG WITH HAM TOAST For each person cut a round of bread three inches in diameter; spread with finely chopped ham moistened with milk, stock, or gravy; add a few grains of salt to the white of an egg, and beat very stiff; mound on ham, make a depression in the center, put in the yolk, dust lightly with salt and pepper, and bake in a moderate oven until egg is firm. When several pieces of toast are to be made, keep the yolks in separate dishes until needed, but beat the whites together. 230.—-SHIRRED EGGS WITH POTATO AND HAM See recipe for Baked Ham and Potato (No. 171). CHAPTER XII CHEESE AND NUTS 231—CHEESE CROUSTADES 14% cups cheese cut fine Y/, teaspoon paprika Y teaspoon salt 1 teaspoon Brand’s Al sauce Y4 teaspoon mustard 3 tablespoons milk or cream Mix in order given; fill Croustades (see No. 473), and put in a hot oven until cheese melts. Serve immediately, before cheese toughens. 232—-CHEESE CUSTARD 1 cup soft bread crumbs 1 teaspoon salt 1 cup cheese cut fine 14 teaspoon soda Y, teaspoon mustard 1 egg slightly beaten ¥% teaspoon paprika 1 cup hot milk Mix in order given, turn into a greased baking dish, and bake in a slow oven twenty-five minutes. 233.—_-CHEESE FONDUE Y% cup dried bread crumbs % teaspoon paprika 34 eup boiling water 1 teaspoon mustard 1 tablespoon butter Y% cup milk 1 cup cheese cut fine Yolks of two eggs ¥% teaspoon salt Whites of two eggs Mix in the order given, beating the yolks until thick and light, and the whites until very stiff; pour into a greased baking dish, bake twenty-five minutes in a slow oven, and serve at once. 95 96 BETTER MEALS FOR LESS MONEY 234.—_COTTAGE CHEESE 1 quart thick sour milk 1% tablespoon soft butter 1 quart boiling water ¥4 teaspoon salt Put milk in a large bowl, add boiling water, and let stand five minutes; pour into cheesecloth bag, and drain over night or for several hours. Mix cheese with butter and salt, press into a small bowl, and chill. A sweet red pepper (canned) may be pressed through a sieve and mixed with cheese. 235—CRACKERS AND CHEESE BAKED IN MILK Split butter crackers, spread with butter and grated cheese, sprinkle with salt and pepper, put in a buttered baking dish, cover with milk, and bake about twenty min- utes in a moderate oven. 236—CHEESE PASTE Y pound American cheese 2 teaspoons Worcestershire 1 cake cream cheese sauce 2 pimientos YY teaspoon salt Y, cup cream Chop American cheese and pimientos, using the finest cutter in the food chopper; add cream cheese and season- ings, and blend with cream until smooth. 237——BAKED RICE WITH CHEESE 2 cups cooked rice ¥ teaspoon salt 34 cup grated cheese Y% teaspoon pepper 34 cup hot milk Arrange rice and cheese in layers in a greased baking dish; sprinkle with salt and pepper, cover with milk, and bake in a moderate oven about fifteen minutes. CHEESE AND NUTS 97 288.—SCALLOPED TOAST AND CHEESE 4 slices of toast 1 egg beaten 1 cup cheese cut fine Y, teaspoon sali 14% cups milk ¥4 teaspoon mustard Butter toast, cut each slice into four pieces, and arrange in a baking dish in layers sprinkled with cheese; mix milk, egg, and seasonings, pour over toast, and let stand fifteen minutes. Bake in a moderate oven about twenty minutes. 239—TOMATO RAREBIT 1 can condensed tomato 1% cup soft bread crumbs soup 1% pound cheese cut fine 14 teaspoon mustard Heat soup, add bread crumbs, cheese, and mustard ; stir until cheese melts, and serve on toast or crackers. 240.—WELSH RAREBIT 1 tablespoon butter Y, teaspoon paprika 1 tablespoon flour 1% teaspoon salt 1 cup hot milk Y% teaspoon soda Y4 pound cheese cut fine Dash of cayenne 4 teaspoon mustard 1 beaten egg Melt butter, add flour, and when well mixed add milk, and stir until smooth; add cheese and seasonings, and cook until cheese is melted; add egg, cook two or three minutes, and serve on hot toast or crisp pilot crackers. The egg may be omitted. 241—SALTED ALMONDS 1 cup almonds (shelled) 1 tablespoon butter 1 teaspoon salt — -Cover almonds with boiling water and let stand on back of range for ten minutes; slip off the skins, and dry for 98 BETTER MEALS FOR LESS MONEY several hours, or over night; melt butter, add almonds and salt, and mix well; spread in a dripping pan, and bake in a slow oven fifteen or twenty minutes, stirring occasionally. When prepared in this way nuts will keep crisp. 242.—-PEANUT BUTTER 2 quarts lightly roasted 1 teaspoon salt peanuts Cream or melted butter Remove shells and skins of peanuts, and put through the food chopper twice, using first a coarse cutter, and then the finest cutter; add salt, and enough cream or melted butter to make a smooth paste. 243.—TO SHELL CHESTNUTS Cover with boiling water, boil ten minutes, drain, and cover with cold water. Remove the shell with a knife, beginning at top of nut. The inner skin will come off with the shell. 244—-BAKED CHESTNUTS 1 pint chestnuts 1 tablespoon butter 1% cups hot ham stock Y% teaspoon pepper Shell chestnuts, put in baking dish with stock, butter, and pepper; cover, and bake in hot oven about half an hour, or until soft; remove cover, and brown. If stock is very salt, dilute with water or milk. 245.—CELERY, NUT, AND POTATO LOAF 2 cups celery cut in half- 2 tablespoons butter inch pieces 1 egg slightly beaten 14 cup chopped nut meats 1 teaspoon salt 2 cups hot mashed potato 1% teaspoon paprika 1 teaspoon grated onion Cook celery in boiling salted water about half an hour, or until tender, and drain; add other ingredients in order CHEESE AND NUTS 99 given; mix well; pack in deep greased pan, and bake in a moderate oven about half an hour. Turn out on platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see No. 203). 246—NUT LOAF 2 cups soft stale bread 1% teaspoon poultry seasoning erumbs 4, teaspoon paprika 1 cup nut meats finely 1 egg slightly beaten chopped 8 tablespoons sausage fat or 1 teaspoon salt butter Y% cup boiling water Mix in order given; pack in a deep greased pan, and bake in a moderate oven half an hour. Turn out on platter, and serve with Cheese Sauce (see No. 188). CHAPTER XIII VEGETABLES * 247—BOSTON BAKED BEANS 1 quart pea beans ¥, teaspoon soda 1 tablespoon salt Y%, cup molasses 1 teaspoon dry mustard % pound fat salt pork Soak beans in cold water over night; drain, cover with cold water, heat to boiling point, and simmer until beans are very tender but not broken; place in an earthen bean pot, add seasonings and pork (which has been scalded, scraped, and scored in half-inch squares); fill pot with boiling water, cover, and bake slowly for eight hours. Uncover for the last hour. Replenish water as needed. 248—THICK PUREE OF BLACK BEANS 2 cups beans 4, teaspoon mustard 1 onion Y% teaspoon salt 1 carrot ¥4 teaspoon pepper Y% bay leaf 3 tablespoons bacon fat 1 quart boiling water Soak beans over night in cold water; drain, add sea- sonings, bacon fat, and water, and simmer two hours; remove onion, carrot, and bay leaf, and press through a sieve. Beat well, and serve with lamb or mutton. 1For cooking. common vegetables for which recipes are not given in this chapter, see Time Table for Cooking (page 240). 100 VEGETABLES 101 249.—LIMA BEAN LOAF 1 cup dried Lima beans ¥Y4 teaspoon paprika 1 onion 1 egg slightly beaten 1 carrot 2 tablespoons sausage fat or 1 cup dried sifted crumbs butter 1 teaspoon salt Y cup boiling water 4 teaspoon mustard 6 pimolas * Soak beans over night in cold water, and drain; cover with boiling water, add onion and carrot, and cook until beans are tender; drain, and put through the food chopper with carrot and onion; add crumbs, seasonings, egg, and sausage fat melted in boiling water; add pimolas cut in small pieces, mix well, pack in a greased bread pan, and bake in a moderate oven half an hour. Serve with Tomato Sauce (see No. 203). 250—BAKED CABBAGE Cut a small white cabbage in inch pieces, soak in cold water half an hour, and drain; parboil ten minutes, place in greased baking dish, cover with one cup of White Sauce (see No. 207), and one-half cup of Buttered Crumbs (see No. 472) ; bake in a moderate oven half an hour. 251—CABBAGE COOKED IN MILK Put a small white cabbage through the food chopper, using the coarse cutter; soak in cold water half an hour, drain, cover with equal parts of milk and water, and cook uncovered about twenty-five minutes, or until cabbage is tender. Season with salt and pepper. 102 BETTER MEALS FOR LESS MONEY 252.—BRAISED CELERY 1 quart celery cut in 2- 1 tablespoon grated onion inch lengths 2 tablespoons flour 2 tablespoons bacon ‘fat 2 cups stock Cook celery, bacon fat, and onion in the frying pan for ten minutes; dredge with flour, put in baking dish, add stock (first rinsing frying pan with a little of it), cover, and bake in a moderate oven an hour and a half. Serve on toast. Add salt to stock if necessary. 253—CREAMED CELERY ROOT (Celeriac) WITH CHEESE Peel celery root, cut in half-inch cubes, and cook until tender in boiling salted water, to which a tablespoon of vinegar has been added. To three cups of root add one and one-half cups of White Sauce (see No. 207); put into a baking dish, sprinkle with a third of a cup of grated cheese, and place in a hot oven until cheese melts. Celery may be used in place of celery root. lea 254—SOUTHERN CORN PUDDING 1 tablespoon bacon fat 1 egg well beaten Y% green pepper chopped 1 cup milk 1 slice onion chopped Y% teaspoon salt 1 can corn chopped \%4 teaspoon paprika 2 tablespoons dried bread 2 slices bacon chopped fine crumbs Cook pepper and onion in bacon fat five minutes; add corn, crumbs, egg, milk, and seasonings; pour into a greased baking dish, sprinkle with the chopped bacon, and bake in a slow oven until firm, or about twenty-five minutes. VEGETABLES 103 255—CUCUMBERS SAUTEED Peel two cucumbers, cut in halves crosswise, slice in one-third-inch slices lengthwise, and soak in salted water for one hour; drain, dry, dip in flour seasoned with salt and pepper, and sauté in hot fat until brown. Serve on toast. 256—CARROTS SAUTEED Select very small carrots; wash, scrape, and cook until tender in boiling salted water. Drain, dredge with flour, and sauté in fat until brown. 257—CARROTS VINAIGRETTE 4 cups carrots cut in half- 144 cup vinegar inch cubes 34 cup brown sugar 1 tablespoon shortening Cook carrots in boiling salted water until tender, and drain; heat vinegar, sugar, and shortening to the boiling point, add carrots, and cook slowly half an hour, stirring occasionally. 258—_BAKED EGG PLANT 1 small egg plant 1 teaspoon salt 1 onion finely chopped 4 teaspoon paprika 1 cup soft stale bread Y% cup boiling water crumbs 2 tablespoons butter Pare and slice egg plant, cut into half-inch cubes, soak in cold salted water half an hour, and drain; mix with onion, crumbs, and seasonings, and put into a greased baking dish; add boiling water, dot over with butter, and bake one hour in a moderate oven. 259.—FRIED EGG PLANT Cut a small egg plant in one-third-inch slices; pare; cut each slice in quarters; soak in cold salted water for 104 BETTER MEALS FOR LESS MONEY half an hour; drain; season with pepper and salt, dip in crumbs, then in egg, and then in crumbs again; and fry in deep fat about three minutes. Or dip in flour and sauté in butter. 260.—EGG PLANT JULIENNE Cut egg plant in two-inch slices, and pare; cut into quarter-inch vertical slices, and cut slices into quarter-inch strips; soak in cold salted water for half an hour; drain; dry, and fry in deep fat about three minutes. 261—CREAMED LEEKS Cut off tops of two bunches of leeks, and soak in cold water ten minutes; drain, and cook in boiling salted water about twenty minutes, or until tender; drain, and serve with White Sauce (see No. 207). The tops may be used for flavoring soups. 262.—-ONIONS IN POTATO NESTS \ 1 quart small white 1% teaspoon pepper : onions 1 tablespoon butter 1 tablespoon butter ¥Y, cup hot milk 6 potatoes 1 tablespoon chopped 44 teaspoon salt parsley Peel onions and cook in boiling salted water about one hour, or until tender; drain, and add butter. Pare, boil, and mash potatoes, season with pepper and salt, add butter and hot milk, and beat until light; shape potato into small nests with a spoon, or force through a bag and a rose tube. Fill with onions and sprinkle with parsley. 268—GREEN PEAS (Canned) Remove from can and rinse with cold water; put in saucepan, cover with cold water, bring to boiling point, VEGETABLES 108 and drain. Season with one-half teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter, and two table- spoons of milk. 264—PEAS AND LETTUCE 1 head lettuce 1 teaspoon sugar Y% cup stock or water 1 tablespoon butter 34 teaspoon salt 1 tablespoon flour YZ teaspoon pepper 1 can peas 1 sprig mint Wash lettuce, drain, and chop; add stock and salt, and simmer half an hour; add pepper and sugar, and thicken with butter and flour blended together; add peas drained from their liquor, and mint, and simmer ten minutes. Remove mint before serving. 265—STUFFED GREEN PEPPERS 6 green peppers 1 cup cooked rice 2 tablespoons bacon fat 4 cup tomatoes 1 teaspoon grated onion %% teaspoon salt Y%, cup buttered crumbs Cut off one inch of the tops of peppers, and chop the tops; remove seeds and veins from peppers, scald with boiling water, and drain; cook chopped pepper with onion in the bacon fat for five minutes; add rice, tomatoes, and salt; fill peppers, cover with crumbs, place in a baking dish or in individual ramekins, and bake in a moderate oven half an hour. 266—BOILED POTATOES Wash potatoes, pare as thin as possible, remove the eyes, and soak in cold water from fifteen minutes to one hour, according to the age of the potato; cook in boiling 106 BETTER MEALS FOR LESS MONEY salted water about half an hour, or until tender, allowing one tablespoon of salt to two quarts of boiling water. Drain, and dry on the back of the range or in the front of the oven with the door open. Serve very hot in an uncovered dish. 267—BAKED POTATOES Select medium-sized potatoes, scrub well, place in tin pan, and bake in a hot oven for about forty minutes. 268—CREAMED POTATOES 2 cups raw potato balls or 1 cup White Sauce (see No. half-inch cubes 207) 1 slice onion 1 teaspoon finely chopped parsley Cook potatoes with the onion in boiling salted water until tender; drain; remove the onion, mix with sauce, and sprinkle with parsley. If potato balls are used, cover unused potato with water and save for soup. 269.—POTATO CROUTONS Cut potatoes in one-third-inch cubes, rinse with cold water, dry in a towel, and fry about two minutes in deep fat. 270.—FRENCH FRIED POTATOES Wash and pare medium-sized potatoes, cut in eighths lengthwise, and soak in cold water for half an hour; drain, dry, and fry in deep fat about seven minutes; drain on soft paper, and sprinkle with salt. Cook only one layer in the basket at a time. 271—HASHED BROWN POTATOES Melt in the frying pan four tablespoons sausage fat, beef drippings, or other fat; add two cups chopped boiled VEGETABLES 107 potatoes, season, and cook slowly twenty minutes, or until well browned ; fold double, and garnish with parsley. 272—_LYONNAISE POTATOES 4 boiled potatoes Y% teaspoon pepper YY teaspoon salt 2 tablespoons sausage fat 2 slices onion finely chopped Cut potatoes in half-inch cubes, and season with: salt and pepper; put fat in frying pan, add onion, and cook slowly for ten minutes; add potatoes, stir well, and cook for ten minutes without browning. 273.—PAN-ROASTED POTATOES (Franconia) Prepare potatoes as for boiling (see No. 266), boil ten minutes, drain, and cook in roasting pan with meat about forty minutes; baste often with fat in pan. 274——SCALLOPED POTATOES WITH CHEESE Wash and pare four potatoes, cut in very thin slices, put half of them in a greased baking dish; dredge with flour, sprinkle with salt, pepper, and two tablespoons grated cheese; repeat; cover with hot milk, and bake in a moderate oven one hour, or until potatoes are tender. Very old potatoes should not be used in this way. 275—SCALLOPED POTATOES WITH PEPPERS AND CHEESE 1 quart half-inch potato 2 cups hot milk cubes 4 teaspoon salt 1 onion chopped 1% teaspoon paprika 2 tablespoons bacon fat 2 canned red peppers 4 tablespoons flour ¥% cup grated cheese 4% cup buttered crumbs Cook potatoes and onion in boiling salted water twenty minutes, and drain; melt bacon fat, add flour, and blend 108 BETTER MEALS FOR LESS MONEY well; add milk and stir until smooth; add salt, paprika, peppers chopped, and cheese; mix with potatoes; turn into a greased baking dish, cover with Buttered Crumbs (see No. 472), and bake fifteen minutes, or until brown. 276—STUFFED POTATOES WITH CHEESE AND BACON 4 large potatoes 34 teaspoon salt 4 tablespoons grated Y, teaspoon paprika cheese Y% cup hot milk 4 slices bacon Wash potatoes and bake in a hot oven forty-five min- utes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk, beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp. 277—STUFFED POTATOES WITH NUTS AND CHEESE 4 hot baked potatoes 4 tablespoon butter 44 cup nuts chopped fine % teaspoon salt 4, eup grated cheese 4 teaspoon pepper Y cup milk Butter and paprika Cut potatoes in halves lengthwise, remove potato, and mash; add nuts, cheese, milk, butter, and seasonings, and beat until very light; refill shells, heaping mixture in the center, make a slight depression with spoon, put in a small bit of butter, sprinkle with paprika, and brown in a hot oven. 278.—FRENCH FRIED SWEET POTATOES Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt. VEGETABLES 109 279.—GLAZED SWEET POTATOES Cut cooked sweet potatoes in one-third-inch slices length- wise, put in a greased dripping pan, brush with melted butter or drippings, sprinkle thickly with brown sugar, and bake in a hot oven until glazed with melted sugar. 280.—SWEET POTATO CUSTARD 3 cooked sweet potatoes Y% nutmeg grated 2 eggs 4 cup brown sugar ¥ teaspoon salt 1 quart milk Force potatoes through a ricer; beat the eggs and mix with potato; add other ingredients, pour into buttered baking dish or cups, and bake in a slow oven until firm, 281—STUFFED SWEET POTATOES 3 medium-sized baked 1% teaspoon pepper sweet potatoes 1 tablespoon butter 14 teaspoon salt %4 eup milk Powdered sugar Cut baked potatoes in halves lengthwise; mash potatoes, add salt, pepper, butter, and milk, and beat well; fill potato shells lightly, sprinkle thickly with sugar, and bake in a hot oven until brown. Sliced marshmallows may be used instead of sugar. 282.—CREAMED SALSIFY (Oyster Plant) Cut off the tops of a bunch of salsify; scrape, cut in quarter-inch slices, and keep white by putting in cold water with a tablespoon of vinegar in it until ready to cook; drain; cook in boiling salted water about twenty- five minutes, or until tender; drain, and mix with one cup of White Sauce (see No, 207). 110 BETTER MEALS FOR LESS MONEY 283—SPINACH Pick over spinach, and wash well in several waters; put in kettle without water, cover, and cook about. half an hour, or until tender; chop fine and season witH salt, pepper, and butter. A thin slice of fat salt pork or a tablespoon of bacon fat may be cooked with spinach if preferred. In that case, omit butter. Or cook in ham or corned beef stock, drain, and season only with pepper. Garnish with thin slices of hard-cooked egg, or sprinkle with the yolk of egg pressed through a sieve. 284._BAKED WINTER SQUASH Cut half a small squash into four pieces, scrape out seeds and stringy part, put in a pan, shell side up, and bake in a hot oven about forty minutes. Remove from shell with a spoon, press through a sieve, season with salt, pepper, and butter, and serve. Or put in a greased baking dish, cover with Buttered Crumbs (see No. 472), and bake until crumbs are brown. 285.—-PLYMOUTH SUCCOTASH ¥4 cup dried Lima beans ‘¥g teaspoon pepper Corned beef stock 34 cup corned beef cut in small Y can corn pieces Soak beans over night, drain, cover with cold water, and -cook one hour; drain, cover with stock, and cook until tender; add corn, pepper, and meat, and simmer ten minutes. Add salt if necessary. Any stock or left-over bits of meat may be used. VEGETABLES 111 286.—BAKED TOMATOES Cut four tomatoes in halves crosswise, sprinkle with salt and pepper, and cover with buttered crumbs; bake in a hot oven about twenty minutes, and serve with Mustard Pickle Sauce (see No. 200) or cooked salad dressing. 287—TOMATO CUSTARD 1 can tomatoes 4 cloves 1 cup water Y, bay leaf 14%, teaspoons salt 2 tablespoons sugar . Yq teaspoon. pepper Y% cup cracker dust ‘ Q slices onion 2 eggs “ Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; add crumbs and slightly beaten eggs, and bake in greased custard cups about twenty minutes, or until firm; turn out on platter and-pour Cheese Sauce (see No. 188) around them. 288.—_ FRIED GREEN TOMATOES Wipe tomatoes, cut in thick slices, season with salt and pepper, dip first in flour, then in egg, then in crumbs, and fry in deep fat until brown. Or season, dip in flour only, and sauté in butter. ‘ 289.—STEWED TOMATOES 1 can tomatoes, or 4 teaspoon pepper 6 ripe tomatoes 4 teaspoon soda 1 teaspoon salt 1 tablespoon butter 1 teaspoon sugar Y% cup bread crust crumbs Put tomatoes in a stew pan; if fresh tomatoes are. used, scald, peel, and cut in pieces. Add seasonings, except pepper, and cook slowly for thirty minutes; add butter and crumbs just before serving. 112 BETTER MEALS FOR LESS MONEY 290.—STUFFED TOMATOES Select six medium-sized tomatoes; cut a thin slice from the top of each, and remove the pulp; rub slices through a sieve, and add to pulp; add one cup soft stale bread crumbs, one teaspoon salt, one teaspoon Worcestershire sauce, and one tablespoon tomato ketchup; mix well, fill tomatoes, cover with Buttered Crumbs (see No. 472), and bake in a moderate oven half an hour. 291—CREAMED WHITE TURNIPS Cook two cups of half-inch cubes of white turnip in boiling salted water half an hour, or until tender; drain, and mix with one cup of White Sauce (see No. 207). 292.— VEGETABLE HASH 2 cups cooked cabbage 1 tablespoon grated onion 1 cup cooked potatoes ¥g teaspoon pepper 1 eup cooked turnips 1 teaspoon salt 1 cup cooked beets 2 tablespoons beef drippings ¥ cup stock or water Mix vegetables and seasonings; melt fat in frying pan, add vegetables and stock; cook slowly half an hour. Fold, and serve on a hot dish. If vegetables are left from a boiled dinner, omit salt. CHAPTER XIV CEREALS, MACARONI, AND RICE 238.—_CORN MEAL MUSH 314 cups boiling water 1 teaspoon salt 1 cup fine corn meal Add meal to boiling salted water by sifting it slowly through the fingers, while stirring rapidly with the other hand. Boil for ten minutes, and cook over hot water for two hours. Serve hot as a cereal. Or pour into one-pound baking powder boxes to cool; slice, dip in flour, and sauté in butter; or dip in egg and crumbs, and fry in deep fat. Serve either for breakfast, or as an accompaniment to roast pork, or, with sirup, for dessert. 294.—STEAMED HOMINY 4 cups boiling water 1 teaspoon salt 1 cup fine hominy Put salt and boiling water in top of double boiler, place in direct contact with range, sift in hominy slowly, and boil for ten minutes, stirring often; cover, and cook over hot water two hours. 295—SCALLOPED MACARONI AND CHEESE 1% cups elbow macaroni 1% cup cheese cut fine 1 onion Y4 teaspoon mustard 1 cup White Sauce (see 14% cup Buttered Crumbs (see No. 207) No. 472) Cook macaroni and onion in boiling salted water until tender, and drain; remove onion, add cheese and mustard 113 114 BETTER MEALS FOR LESS MONEY to sauce and mix with macaroni; turn into a greased baking dish, cover with crumbs, and bake in a moderate oven until crumbs are brown. 296—NOODLE PASTE 1 egg 4 teaspoon salt 1 tablespoon water Bread flour Beat egg slightly, add water, salt, and flour enough to make a very stiff dough; knead well for three minutes, adding flour if necessary. Roll out as thin as possible; cut in fancy shapes with small vegetable cutter; or roll like a jelly roll and cut thin slices from the end. Cook in soup, or in boiling salted water. If served as a vege- table, season with butter, salt, and pepper, or serve with White Sauce (see No. 207). . 297—-NOODLE BALLS (for Soup) Roll Noodle Paste (see No. 296) very thin, fold double, and cut with small round vegetable cutter, or end of pastry tube; fry in deep fat until puffed into balls. Drain on soft paper. 298—_SCOTCH OATMEAL 4 cups boiling water 1 teaspoon salt 1 cup oatmeal Put water and salt in top of double boiler, place in direct contact with range, sift in oatmeal slowly, and boil for five minutes, stirring often; cover, and cook over hot water four hours, or cook on back of range over night. CEREALS, MACARONI, AND RICE 115 299.-POLENTA WITH CHEESE 2 cups boiling water 1 cup corn meal 2 cups milk 1 cup cheese grated, or soft 1 teaspoon salt cheese cut fine Heat water and milk to the boiling point, add salt, and sift in corn meal very slowly. Cook over hot water two hours, or put into a fireless cooker for three hours. When cooked, add cheese, pour into a shallow pan until half an inch thick. When cold, cut into two-inch squares, dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. Or roll in flour and sauté in butter. Mustard, cayenne, Worcestershire sauce, etc., may be added if desired. 300.—POLENTA WITH DATES Prepare recipe for Polenta with Cheese (see No. 299), using in place of the cheese one and a half cups of dates, which have been washed, stoned, and cut in pieces. Serve hot as a cereal or dessert, or in any way in which mush is served. Cooked dried peaches, apricots, prunes, or figs may be substituted for dates. 301—FRENCH FRIED POLENTA Prepare recipe for Polenta with Cheese (see No. 299) 5 pour into a shallow pan until two-thirds of an inch thick; cool; cut into strips about three inches long; dip first in crumbs, then in egg, and then again in crumbs; and fry in deep fat. 116 BETTER MEALS FOR LESS MONEY 302.—SPANISH POLENTA 4 cups boiling water 1 green pepper 1 teaspoon salt 1 cup corn meal 1 onion 1 cup cheese cut fine Add salt to boiling water; add onion and pepper chopped fine; sift in corn meal very slowly, stirring all the time. Cook over hot water for two hours; add cheese, and serve hot with Tomato Sauce (see No. 203). 303.—BAKED RICE AND HAM Y% cup rice 1 tablespoon onion finely ~ 21% cups stock or water chopped 2 cups milk 2 tablespoons carrot finely Y% cup cooked ham finely chopped chopped Wash rice, place in greased baking dish; add liquid, ham, vegetables, and salt if necessary. Bake slowly for three hours, stirring occasionally during the first hour. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham. Serve with boiled spinach or dressed lettuce. 804—BOILED RICE Wash one cup rice, and add slowly to two quarts of boiling salted water, allowing one tablespoon of salt; cook until tender, pour into strainer, rinse with boiling water, and put in oven or on back of range for a few minutes, until the grains separate. Very old rice is improved by soaking in cold water for an hour or two before cooking. Corned beef or ham stock may be used in place of salted water. CEREALS, MACARONI, AND RICE 117 305.—RICE AND COCONUT LOAF 2 cups cooked rice 1 egg slightly beaten 1 cup stewed and strained 1% teaspoon paprika tomatoes 4 teaspoon mustard 1 tablespoon grated onion 1 can grated coconyt 2 teaspoons salt 2 tablespoons melted bacon fat Mix all ingredients except the bacon fat; put into a deep greased pan, cover with bacon fat, and bake in a slow oven one hour. 306.—RISOTTO 14 cup rice 1 onion chopped 1 cup boiling water 1 green pepper chopped 1 teaspoon salt 44 can tomatoes 8 tablespoons bacon fat 14 teaspoon paprika Cook rice with boiling water and salt in top of double boiler twelve minutes, cook onion and pepper in bacon fat ten minutes, stirring often; add tomatoes and paprika, mix with rice, and cook forty-five minutes. 307—_STEAMED SAMP 14 cup samp 2% cups boiling water 34 teaspoon salt Wash samp, soak over night in cold water, and drain; put boiling water and salt in top of double boiler, and place directly on the range; add samp slowly, and boil five minutes; place over hot water and cook for four hours. 308—CORN MEAL AND BEEF SCRAPPLE 814 cups corned beef stock 1 cup corned beef cut in small 1 cup corn meal pieces Cook meal in stock as directed in Corn Meal Mush (see No. 293), add meat, and pour into a deep bread 118 BETTER MEALS FOR LESS MONEY pan; when cold, either slice and serve cold, or dip in flour and sauté in butter, or dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. If stock is very salt, dilute with water or milk. Any kind of stock or meat may be used in place of corned beef. 309—WHEAT AND SAUSAGE SCRAPPLE 334 cups boiling water 1 cup Cream of Wheat 1 teaspoon salt ¥4 pound link sausage Stir wheat slowly into boiling salted water, cook five minutes, place over hot water, and cook half an hour. Cook sausages in frying pan until brown, cut into half- inch pieces, add to mush, and pour into deep pan to cool. Serve sliced cold, sautéed, or fried. 310.—BAKED SPAGHETTI AND HAM 2 cups cooked spaghetti 14% cups White Sauce (see 34 cup cooked ham finely No. 207) chopped 2 tablespoons tomato ketchup 1 hard-cooked egg % cup Buttered Crumbs (see chopped No. 472) Put half of spaghetti into a greased baking dish; mix ham and egg, and add half of it to spaghetti; mix sauce and ketchup, and pour half of it over ham; repeat; cover with crumbs, and bake in a hot oven about fifteen minutes. 311—CREOLE SPAGHETTI 2 cups spaghetti broken 3 tablespoons bacon fat in 2-inch pieces 1 cup tomatoes 1 onion chopped fine Y% teaspoon salt 1 green pepper chopped Y% teaspoon paprika fine Cook spaghetti in boiling salted water until tender, and drain ; cook onion and pepper in bacon fat for ten minutes, CEREALS, MACARONI, AND RICE 119 stirring often; add tomatoes and seasonings, put in top of double boiler, add spaghetti, and cook half an hour. Macaroni may be used in place of spaghetti. 312.—ITALIAN SPAGHETTI 2 cups spaghetti broken 4 cloves in 2-inch pieces Y% bay leaf ¥% onion 1 can condensed tomato soup Y%, cup grated cheese Cook spaghetti in boiling salted water with the onion, cloves, and bay leaf until tender; drain, remove onion, cloves, and bay leaf; add soup and cheese, and heat to boiling point. One-half can tomatoes seasoned, stewed until thick, and pressed through a sieve, may be used in place of soup. Macaroni may be used in place of spaghetti. CHAPTER XV CROQUETTES AND FRITTERS* 313—TO CLARIFY FAT Melt fat, add one pared and sliced raw potato, a pinch of soda, and a tablespoon of water; heat slowly, and cook until fat stops bubbling; strain through double cheese- cloth. 314—TO TRY OUT FAT Cut any surplus fat into pieces, put into double boiler, cover, cook slowly until fat is extracted, and strain through double cheesecloth. 315—CRUMBS FOR FRIED FOOD Dry left-over bits of bread in a slow oven, put through food chopper, using finest cutter, and sift through a coarse sieve. Keep in covered jars. 316—EGG FOR DIPPING FRIED FOOD Break egg into a soup plate or similar shallow dish, beat enough to mix yolk and white, and add one-fourth cup of cold water or one-third cup of milk. Coat food thoroughly to prevent soaking fat. 317—-CHEESE BALLS 11% cups cheese cut fine 14 teaspoon mustard 1 tablespoon flour 4 teaspoon paprika Y% teaspoon salt Whites of 2 eggs beaten stiff Mix in order given, shape in balls about one inch in diameter, roll in sifted crumbs, and fry in deep fat until *See Temperatures for Frying (page 242). 120 CROQUETTES AND FRITTERS 121 brown. Drain on soft paper, and serve hot. Serve with the salad course or as a savory. 318.—CHEESE CROQUETTES 3 tablespoons shortening 14 teaspoon paprika ¥ cup bread flour 4, teaspoon mustard 1 cup hot milk Few grains cayenne Y, teaspoon salt 1 cup cheese cut fine- Melt shortening, add flour; add hot milk, and stir until smooth and thick; add seasonings and cheese, and pour into a shallow dish to cool. Shape into small pyramids, roll in sifted crumbs, dip in egg, and again in crumbs, and fry in deep fat until brown. Serve immediately. 319.—FISH CROQUETTES 2 cups cold flaked fish Few drops onion juice 1 tablespoon lemon juice Salt and cayenne 1 cup Croquette Sauce (see No. 192) Use remnants of baked or boiled fish, sprinkle with lemon and onion juice, dust lightly with salt and cayenne, and mix with sauce. When cold, shape into small cro- quettes or cutlets, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat one minute. 320.—MEAT CROQUETTES To two cups of cooked meat cut in small pieces add one teaspoon of Worcestershire sauce and a few drops of onion juice; mix with one cup of Croquette Sauce (see No. 192) and put on ice until cold. Shape into small croquettes or cutlets, roll in crumbs, dip in egg, and again in crumbs, and fry in hot deep fat. Any left-over meat may be used. 122 BETTER MEALS FOR LESS MONEY 821—POTATO AND BEAN CROQUETTES 2 cups cold baked beans 1 tablespoon Worcestershire or 1 cup mashed potato Brand’s A 1 sauce Y, teaspoon paprika Salt if needed Press beans through a sieve, add potato and seasonings, mix well, and shape into small pyramids. Roll in crumbs, dip in egg, roll in crumbs again, and fry in hot deep fat. Drain on soft paper, and serve with Tomato Sauce (see No. 203). 322.—RICE CROQUETTES 1 egg slightly beaten 1 teaspoon Worcestershire ¥Y4 teaspoon salt sauce Y4 teaspoon onion juice 2 tablespoons cold water 1 tablespoon tomato ketchup 2 cups cooked rice Mix in order given; shape into small pyramids, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat. 323.—RICE AND RAISIN CROQUETTES Y cup rice 1 cup hot milk 1 cup boiling water 1 tablespoon butter 1 teaspoon salt 2 tablespoons sultana raisins Wash rice, stir into boiling salted water, and boil five minutes, add milk, butter, and raisins, and cook over hot water about twenty-five minutes, or until rice is tender. Shape into small pyramids, dip in egg and crumbs, and fry in hot deep fat. Serve with Currant Jelly Sauce (see No. 608) or Lemon Sauce (see No. 613). 324—_SALMON AND POTATO CROQUETTES Rinse a can of salmon with boiling water, and separate into flakes; mix with two cups of hot, well-seasoned CROQUETTES AND FRITTERS 123 mashed potatoes, and a tablespoon of finely chopped mixed pickles. Shape into small croquettes, dip in crumbs, egg, and then in crumbs again, and fry in hot deep fat one minute. 325.—_SLICED APPLE FRITTERS 1 cup flour 1 egg well beaten Y, teaspoon salt ¥, cup cold water 1 tablespoon sugar 3 tart apples Mix and sift flour, salt, and sugar; add egg and water, and beat well; pare, core, and cut apples into half-inch slices; dip in batter until well coated, and fry in hot deep fat; drain on soft paper, and dust with powdered sugar. Serve with roast pork or sausage, or serve with a liquid sauce as an entrée or a dessert. 326.—-BANANA FRITTERS 1 cup flour 1 tablespoon powdered sugar 1% teaspoons baking 1 egg well beaten powder Y, cup cold water 14 teaspoon salt 2 bananas Mix and sift dry ingredients, add egg and water, and beat well; press bananas through a sieve, add to batter, and drop from a tablespoon into hot deep fat; drain on soft paper, dust with powdered sugar, and serve with Currant Jelly Sauce (see No. 608), or Lemon Sauce ‘(see No. 613), either as an entrée or as a dessert. 327—CORN FRITTERS 1 can corn % cup milk Y% eup dried and sifted 1 teaspoon salt crumbs 1 teaspoon baking powder 1 egg well beaten 1 tablespoon flour Chop the corn, and add other ingredients in order given. Drop from a tablespoon. into hot deep fat and fry until brown. Or sauté in a hot greased frying pan. 124 BETTER MEALS FOR LESS MONEY 328.—_CRANBERRY FRITTERS 1 egg well beaten _% cup water 4 teaspoon salt 1 cup flour 2 tablespoons sugar 11% teaspoons baking powder 44 cup chopped cranberries Mix in order given; drop from a tablespoon into hot deep fat, cook about three minutes, drain on soft paper, and dredge with powdered sugar. 329.—_RICE AND CURRANT FRITTERS 1 cup flour - 4 teaspoon nutmeg 14% teaspoons baking 1 egg well beaten powder 14 cup cold water 14 teaspoon salt 1 cup cooked rice 2 tablespoons sugar 2 tablespoons washed currants Mix and sift dry ingredients; add egg and water, and beat well; add rice and currants, and drop from a table- spoon into hot deep fat; drain on soft paper, and serve with Currant Jelly Sauce (see No. 608), Orange Marmalade Sauce (see No. 616), or Lemon Sauce (see No. 613). 330—SALMON FRITTERS 1% cups flour % cup water Y, teaspoon salt 4 teaspoon paprika 2 teaspoons baking powder 1%4 teaspoon onion juice 1 egg well beaten 1% can salmon chopped fine Sift flour, salt, and baking powder; add egg, water, and seasonings, and beat well; add salmon, and drop from a tablespoon into hot deep fat; cook until brown, drain on soft paper, and serve with Sauce Tartare (see No. 202) or Tomato Sauce (see No. 208). CROQUETTES AND FRITTERS 125 331.—DOUGHNUTS 2 cups flour 14 teaspoon nutmeg 2% teaspoons baking 44 cup sugar powder 1 egg well beaten 34, teaspoon salt % cup milk 1 tablespoon melted shortening Mix and sift dry ingredients; add egg, milk, and short- ening, and mix well; chill, and roll out on a floured board until half an inch thick; cut, and fry in hot deep fat. A little more flour may be necessary, but the dough should be as soft as can be handled easily. 382——-SMALL TEA DOUGHNUTS Follow recipe for Doughnuts (see No. 331), roll mix- ture very thin, cut with a two-inch doughnut cutter, fry, and dust with powdered sugar. Or fry the cut-out centers of large doughnuts, and roll in powdered sugar. 333.—-FRIED JAM CAKES Roll doughnut mixture very thin, and cut with a three- inch cookie cutter; put a teaspoon of jam on one half, moisten the edges with water, fold double, press edges firmly together, and fry in hot deep fat. Dust with pow- dered sugar. CHAPTER XVI SALADS AND SALAD DRESSINGS 334—COOKED SALAD DRESSING 1% cups hot milk 2 tablespoons sugar 2 beaten eggs 2 teaspoons mustard 1 tablespoon salt Dash of cayenne 83 tablespoons flour Y% cup hot vinegar Mix dry ingredients, add to egg, and stir into the hot milk; add vinegar slowly, and cook over hot water for ten minutes, stirring constantly at first. Cool, put into a preserve jar, cover, and keep in a cool place. Whipped cream may be added, if desired, before using. Allow one cup for the whole recipe. Two tablespoons of melted but- ter or salad oil may be added, but recipe is very good without either. 335—_COOKED SALAD DRESSING (Evaporated Milk) Y% teaspoon salt 1 beaten egg 1 teaspoon mustard 1 tablespoon melted butter 11% teaspoons sugar ¥% cup evaporated milk 14% teaspoons flour % cup hot water Few grains cayenne Y4 cup vinegar Mix in order given, and cook over hot water for ten minutes, stirring constantly at first. 126 SALADS AND SALAD DRESSINGS 127 386.—CURRANT JELLY DRESSING Y% cup currant or any 4 tablespoons oil other tart jelly Juice of 4% lemon 2 tablespoons candied Dash of cayenne ginger chopped Melt the jelly, add ginger, cool slightly; add oil, lemon juice, and cayenne. 337—DEVILLED HAM DRESSING 1 egg Y teaspoon salt 1 small can devilled ham + teaspoon pepper YQ cup vinegar . Y, teaspoon mustard Y cup water YY, teaspoon cornstarch Beat egg, add ham, vinegar, and water ; mix salt, pepper, mustard, and cornstarch; add to ham mixture; and cook over hot water ten minutes. - 3838.—_ FRENCH DRESSING % cup oil 14 teaspoon pepper ¥% cup vinegar Y4 teaspoon mustard 144 teaspoons salt 1 teaspoon powdered sugar Put the ingredients in a pint preserve jar; fasten the cover, chill, and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard. Curry, Brand’s A1 sauce, Worcestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor. 339.—MAYONNAISE DRESSING Yolk of 1 egg 1 teaspoon mustard 1 teaspoon salt 4 teaspoon paprika 4 teaspoon powdered 1 cup salad oil sugar 2 tablespoons vinegar 1 tablespoon lemon juice Beat the egg yolk; add the seasonings; add oil, a few drops at a time, until mixture thickens; mix vinegar and 128 BETTER MEALS FOR LESS MONEY lemon juice, and add in small quantities, alternating with the oil; as the oil thickens the dressing, dilute with the acid, leaving the finished dressing thick. It is important to have ingredients and utensils cold. 340—POTATO MAYONNAISE 144 cup mashed potatoes 1% teaspoon Worcestershire 2 tablespoons oil sauce 8 tablespoons vinegar Y4 teaspoon salt 1 teaspoon horseradish Y, teaspoon mustard 4 teaspoon sugar Mix in order given and serve with vegetable salad or cold meat. 341—RUSSIAN DRESSING To Mayonnaise Dressing ‘(see No. 339) add one-third cup of thick chili sauce. Cooked salad dressing may be used in place of mayonnaise. 842.—_SOUR CREAM DRESSING Y% cup sour cream 1 teaspoon powdered sugar Y, teaspoon salt 3 tablespoons chili sauce Beat cream until stiff; add salt, sugar, and chili sauce. 343.—QUICK MAYONNAISE 3 tablespoons butter ¥4, teaspoon sugar Y% teaspoon salt 3 tablespoons oil Y teaspoon mustard 1 tablespoon vinegar ¥Y4 teaspoon paprika 1 egg Cream butter, add seasonings, and when well mixed add oil all at once; mix well, add vinegar; mix well, add the well-beaten egg yolk, and fold in the stiffly beaten white of ege. Do not chill. SALADS AND SALAD DRESSINGS 129 3844—UNCOOKED SALAD DRESSING (Condensed Milk) 2 eggs beaten 1 cup vinegar 1 can condensed milk 1% teaspoons salt Y, cup melted butter 114 teaspoons mustard Dash of cayenne Mix, and beat with egg beater until thickened. 3845.—-CHICKEN SALAD 2 cups cold cooked chicken Salad dressing 2 cups celery cut fine Lettuce 1 hard-cooked egg Cut remnants of chicken in small pieces and mix with celery and salad dressing; arrange on lettuce leaves and garnish with dressing and egg thinly sliced. Cabbage and a little celery salt may be used in place of celery. 346.—CORONADO SALAD 1 can tuna fish Cooked Dressing (see No. 2 cups shredded cabbage 834) 1 green pepper cooked 2 tablespoons tomato ketchup and shredded Flake fish; shred cabbage very fine; cut pepper in halves, remove seeds, cook in boiling water ten minutes, and shred in inch lengths; mix, arrange on lettuce, and dress with boiled dressing, to which the ketchup has been added. Garnish with parsley or pimiento. 347.—MEAT AND POTATO SALAD 144 cups cooked meat cut 1% cup celery cut fine fine ¥4 teaspoon salt 14% cups cooked potato 2 tablespoons finely chopped cut fine pickle Salad dressing Mix in order given, cover with dressing, and garnish with sliced pickles and celery tops. White cabbage may be used in place of celery. 130 BETTER MEALS FOR LESS MONEY 348.—SALMON SALAD 1 can salmon 2 finely chopped pickles 1 cup cooked potato cubes Cooked Dressing (see No. 334) 1 cup shredded lettuce Lettuce Rinse salmon with boiling water, and separate into flakes; mix with potato, lettuce, and pickles, arrange on lettuce, and cover with dressing. Garnish with sliced hard-cooked egg and parsley. 349.-SHRIMP SALAD 1 pint cooked shrimps 2 tablespoons capers 1 cup chopped white 34 cup salad dressing cabbage 1 head lettuce Clean shrimps and break in pieces, reserving a few of the largest; mix with cabbage, capers, and dressing, and serve in lettuce nests. Garnish with whole shrimps, Canned shrimps may be used. 350—_TUNA FISH SALAD 1 can tuna fish 44 cup cooked beet 2 eups cooked potato cubes Salad dressing Lettuce Flake tuna fish, mix with potatoes cut into fine cubes, and the beet cut into inch shreds; arrange on lettuce or any crisp salad green; and dress with Cooked Dressing (see No. 334) or Mayonnaise (see No. 339). 351—BAKED BEAN SALAD 2 cups cold baked beans 1 cup Cooked Dressing (see 1 cup cooked potato cubes No. 384) 4% cup chopped cooked 2 tablespoons tomato ketchup beet 2 tablespoons chopped pickle Mix beans, potato, and beets; add ketchup and pickle to dressing, mix with vegetables, and serve on lettuce or any crisp salad green. Garnish with radishes. SALADS AND SALAD DRESSINGS 131 852.—BERMUDA ONION SALAD 6 Bermuda onions 1% teaspoon salt 2 quarts boiling water Y% bay leaf 1 dozen pepper corns Small piece lemon peel 4 cloves Lettuce French Dressing (see No. 338) Peel and quarter onions, and cook in boiling water with seasonings until tender; drain, cool, arrange on. lettuce, and cover with dressing. Garnish with red radishes. 353—CABBAGE AND BEET SALAD 83 cups shredded cabbage 2 tablespoons vinegar 3 beets finely chopped Y4 teaspoon white mustard 4, teaspoon salt seed Cooked Dressing (see No. 334) Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small white cabbage leaves, and dress with cooked dressing. Garnish with parsley. 354—CABBAGE AND CRANBERRY SALAD 8 cups finely shredded 1% cup finely shredded celery white cabbage Y% cup chopped cranberries Mix with Cooked Dressing (see No. 334), and garnish with celery tops and whole cranberries. 355.—CELERY ROOT SALAD 2 cups Creamed Celery 1 cup chopped apple Root (see No. 253) 1 cup shredded white cabbage Mix, and serve on lettuce with Cooked Dressing (see No. 334) or Mayonnaise Dressing (see No. 339). 132 BETTER MEALS FOR LESS MONEY 856—DUTCH POTATO SALAD 6 boiled potatoes 14 teaspoon celery seed 4 onion finely chopped 14 teaspoon white mustard seed 1 teaspoon salt Y cup bacon fat : 4, teaspoon pepper Y4 cup hot vinegar Cut potatoes into half-inch cubes; add onion, salt, pep- per, celery, and mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let stand until cold, and serve on any crisp salad green. Garnish with pickled beet. 357—LEEK SALAD Cut leeks in half-inch slices and cook in boiling salted water until tender; drain, chill, and serve on lettuce with French Dressing (see No. 338); sprinkle with chopped parsley and paprika. 358—PEPPER AND CABBAGE SALAD ¥% small white cabbage 1 red pepper 1 green pepper Salad dressing Shred cabbage into fine inch shreds; remove seeds and veins from peppers, and cut into fine shreds. Mix with dressing and arrange on small inner cabbage leaves. Gar- nish with parsley and strips of red pepper. 359.—POTATO SALAD 6 potatoes 14, teaspoon mustard seed 1 onion Y% teaspoon salt ¥% teaspoon celery seed 4 teaspoon paprika Salad dressing Pare potatoes, cut in halves, and cook in boiling salted water with the onion until tender; cool, cut in half-inch cubes, add seasonings, and mix with dressing. Cover with SALADS AND SALAD DRESSINGS 133 dressing, and garnish with parsley, red beets, or cooked carrot. Devilled Ham Dressing (see No. 337) is excel- lent with potato salad. 360.—SWEET POTATO SALAD 3 cups of cooked sweet 2 tablespoons vinegar potato cubes 4 tablespoons oil 1 cup white cabbage or 1 tablespoon Worcestershire celery finely chopped sauce 1% teaspoon salt Mix and serve on heart cabbage leaves, and garnish with parsley and pickles. 361—SAMOSET SALAD Arrange lettuce in salad bowl, cover with slices of pickled beets, and sprinkle thickly with cottage cheese. Cover with dressing made of three tablespoons each of beet vinegar and oil, one-fourth teaspoon salt, and one- eighth teaspoon pepper. 362.—-SPANISH SALAD 1 head of lettuce 1 cucumber sliced 2 cups of half-inch cubes 8 tomatoes quartered of bread French Dressing (see No. 1 Spanish onion chopped 338) fine 2 sliced pickles Shred the coarser leaves of the lettuce, and arrange in salad bowl on heart leaves; cover with bread cubes, sprinkle with onion, add cucumber and tomatoes, and pour French dressing over all. Garnish with pickles. 134 BETTER MEALS FOR LESS MONEY 363.—_SPANISH ONION AND TOMATO SALAD 1 head lettuce 2 ripe tomatoes 4 mild onions 1 green pepper French Dressing (see No. 338) Wash and dry lettuce, and arrange in salad bowl; peel onions, cut in very thin slices, and put on lettuce; peel and slice tomatoes, and place on onions; cut pepper in thin slices, remove seeds and veins, and place on tomatoes; cover with French dressing, and serve very cold with brown bread sandwiches. 864—TOMATO JELLY SALAD 1 can tomatoes 1% teaspoon soda ¥% onion Dash of cayenne 4 cloves Y% bay leaf 1 teaspoon salt 1% box gelatine 1 teaspoon sugar 44 eup cold water Cook tomatoes and seasonings for twenty minutes; soak gelatine in cold water for a few minutes; add to tomato, and stir until dissolved; press through a sieve, and fill individual molds, which have been garnished with a slice of hard-cooked egg. Serve on lettuce with any dressing preferred. A small amount of clear jelly may be made by allowing mixture to drip through a jelly bag. Put into very small molds, and use as a garnish for cold meat or salads. The pulp left in the bag will make excellent soup. 865.—VEGETABLE SALAD (Cooked) 1144 cups potatoes 4 cup peas 1 cup beets French Dressing (see No. 338) 34 cup white turnip Y, teaspoon onion juice 1 bouillon cube Cut potatoes, beets, and turnips into half-inch cubes, and mix with peas; dissolve bouillon cube in one table- SALADS AND SALAD DRESSINGS 135 spoon of boiling water, and add with onion juice to dress- ing. Arrange vegetables on any crisp salad green, and pour dressing over them. 366—APPLE AND MINT SALAD 2 cups finely cut apple Few gratings lemon rind 2 tablespoons chopped 4 tablespoons oil mint Few grains cayenne 2 tablespoons lemon juice 1 head lettuce Mix the mint, lemon juice, and rind, cover, and let stand for half an hour; add oil and cayenne, and pour over apple. Serve on lettuce and garnish with sprigs of mint. 3867—BANANA AND APPLE SALAD Peel and slicé three bananas; pare, core, and slice four apples; arrange on lettuce, and cover with Currant Jelly Dressing (see No. 336). 368—BANANA AND PEANUT SALAD Peel and scrape bananas, cut crosswise into three pieces, roll in finely chopped peanuts, and serve on lettuce with French Dressing (see No. 338). 369.—BELLEVUE SALAD 1 cup cottage cheese 44 cup French Dressing (see 14 cup peanut butter No. 338) ¥% teaspoon salt 1 large red apple Lettuce leaves Mix cheese, butter, salt, and dressing until well blended ; core apples, cut in one-third-inch slices, and cover each slice with cheese mixture forced through a rose tube; arrange on lettuce, and serve with French dressing. 136 BETTER MEALS FOR LESS MONEY 370.—CREAM CHEESE SALAD Force cream cheese through potato ricer, arrange lightly on lettuce leaves, and dress with a French Dressing (see No. 338), to which two tablespoons of chili sauce have been added. 871—FROZEN CREAM CHEESE | Mash a cream cheese, season with paprika and salt, moisten with cream, and beat until smooth; pack into individual paper cases, put into a tightly covered tin, and pack in equal parts of salt and ice for three hours. Serve on lettuce with French Dressing (see No. 338), and gar- nish with bits of currant jelly or Mock Bar-le-Duc Cur- rants (see No. 666). 372.—_JELLIED WALDORF SALAD Y% package gelatine 2 cups apple chopped Y% eup cold water 1 cup celery shredded 1 cup boiling water % cup nut meats chopped Y cup sugar Lettuce ¥Y, cup lemon juice 6 pimolas sliced Mayonnaise ‘ Soak gelatine in cold water five minutes, add boiling water, sugar, and lemon juice; chill until it begins to stiffen; add apples, celery, and nuts; turn into individual molds, and chill. Serve on lettuce, and garnish with pimolas and mayonnaise. 8738—ORANGE AND CRESS SALAD 1 bunch water cress 4 seedless oranges 1 head romaine French Dressing (see No. 338) Pick over, wash, and dry cress; wash and dry romaine, . and arrange in salad bowl; peel and cut oranges in thin SALADS AND SALAD DRESSINGS 137 slices, and arrange over romaine; put cress around edge of bowl, and cover all with French dressing made with lemon juice instead of vinegar. 874.—PEAR SALAD 5 pears 2 tablespoons lemon juice Lettuce 1 teaspoon Jamaica ginger 4 tablespoons oil 1 teaspoon powdered sugar 1% teaspoon paprika Pare, quarter, and core fruit; wash and dry lettuce; shred finely the outer leaves, and arrange on the heart leaves; cut quarters of pears lengthwise, place on lettuce, and cover with dressing made of oil, lemon juice, and seasonings. The pears should not be too ripe. 375.—PINEAPPLE, CHEESE, AND DATE SALAD For each person allow two lettuce leaves, one slice of pineapple, and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese, and arrange on pineapple; sprinkle cheese with paprika, and dress all with French Dressing (see No. 338). 3876—PINEAPPLE AND COTTAGE CHEESE SALAD Arrange slices of pineapple on crisp lettuce; in the center of each slice place a cottage cheese ball rolled in chopped nut meats; dress with French Dressing (see No. 338). CHAPTER XVII YEAST BREADS, MUFFINS, AND ROLLS 377.—WHITE BREAD 1 cup scalded milk 21% teaspoons salt 1 cup boiling water Y% yeast cake 1 tablespoon sugar Y cup lukewarm water 2 tablespoons shortening 6 to 7 cups flour Put liquid, sugar, shortening, and salt in the mixing bowl; when lukewarm add the yeast cake (which has been dissolved in lukewarm water); add flour and knead well. The exact amount of flour will depend upon the quality; but enough should be used to make a smooth, soft dough which after kneading is not sticky. Cover, and let rise in a warm room until double in bulk; cut down, knead well, and shape into loaves; cover, let rise until double in bulk, and bake in a hot oven about fifty minutes. To hurry the rising of the bread increase the quantity of yeast. Bread mixed with two yeast cakes may be made and baked in about three hours. 378.—BRAN BREAD (Yeast) ¥% cup boiling water Y% yeast cake % cup sealded milk Y, cup lukewarm water 2 tablespoons shortening 1 cup entire wheat flour 2 tablespoons molasses 1 cup white flour 14% teaspoons salt 2 cups bran Mix water, milk, shortening, molasses, and salt; when lukewarm add yeast cake dissolved in lukewarm water, add 138 YEAST BREADS, MUFFINS, AND ROLLS = 139 flour sifted, and bran, and mix with liquid to a soft dough; let rise until light, cut down, and knead into small loaves, using more bran if necessary to prevent sticking; let rise until nearly double, and bake in hot oven about fifty minutes. 879.—ENTIRE WHEAT BREAD Follow recipe for White Bread (see No. 377), using four cups of entire wheat flour and two or more cups of white flour. Molasses may be used in place of sugar. 380._DATE BREAD (Not Kneaded) 1 cup scalded milk 1% yeast cake 1 cup boiling water ¥, cup lukewarm water 14 cup molasses 4. cups entire wheat flour 2 tablespoons shortening 114 cups white flour 2 teaspoons salt 1 cup dates cut in pieces Mix milk, water, molasses, shortening, and salt; when lukewarm, add yeast, dissolved in lukewarm water, and flour; mix, and beat well; let rise until double in bulk; add dates, beat well, turn into two greased bread pans, let rise until light, and bake one hour. The oven should be hot for the first fifteen minutes, and then the heat should be reduced. 381—FRIED BREAD Cut raised bread dough into pieces the size of a small egg, flatten with the rolling pin, cover, let rise until light, and fry in deep fat about three minutes. 140 BETTER MEALS FOR LESS MONEY 382.—GRAHAM AND CORN BREAD 1 cup corn meal 21% teaspoons salt 1 cup boiling water ¥4 cup molasses 1 cup scalded milk 1% yeast cake 2 tablespoons shortening 4 cup lukewarm water 4 cups Graham flour Pour boiling water over corn meal; mix well, add milk and shortening; when lukewarm add salt, molasses, and yeast dissolved in lukewarm water; add flour, beat well, and let rise until double in bulk; beat again, pour into two greased bread pans, let rise until light, and bake about fifty minutes. The oven should be hot for the first fifteen minutes, and then the heat reduced: 383.——IRISH BREAD 1 quart bread dough 1 cup raisins seeded and ¥% cup shortening chopped Y% cup sugar Knead shortening, sugar, and raisins into dough; shape into two round loaves, let rise, brush with milk, and bake in hot oven about forty minutes. 384.—-OATMEAL BREAD 1 cup rolled oats 2 eups boiling water Y% cup corn meal V% yeast cake 1% teaspoons salt 4, cup lukewarm water 1 tablespoon shortening Y% cup molasses 4 cups flour Mix oats, corn meal, salt, and shortening; add boiling water, and let stand one hour; add yeast dissolved in luke- warm water, molasses, and flour. Mix well, cover, and let rise until double in bulk; beat well, turn into two YEAST BREADS, MUFFINS, AND ROLLS 141 greased pans, let rise, and bake in a hot oven about fifty roinutes. 385.—RYE BREAD 1 cup scalded milk 2 teaspoons salt 1 cup boiling water VY yeast cake 2 tablespoons shortening 14 cup lukewarm water 3 tablespoons molasses 3 cups rye flour 3 to 4 cups white flour Mix; let rise and bake the same as White Bread (see No. 377). 386.—_SHREDDED WHEAT BREAD 2 shredded wheat biscuit 1 tablespoon salt 1 cup hot milk 1 tablespoon shortening 1 cup hot water Y yeast cake : 1% cup molasses Y, cup lukewarm water 6 cups entire wheat flour Crumble the biscuit; add milk, water, molasses, salt, and shortening; when lukewarm add yeast cake dissolved in lukewarm water, and sifted flour; knead well, cover and let rise until double in bulk; cut down, shape into loaves or biscuit, put into greased pans, let rise until light, and bake in a hot oven about fifty minutes for loaves, and twenty-five minutes for biscuit. This makes one loaf and one pan of biscuit. A little more or less flour may be needed. 387.—BUNS 1 cup scalded milk Y yeast cake ¥% cup shortening Y cup lukewarm water Y% cup sugar : 4% cup currants 1 teaspoon salt 314 cups flour Mix milk, shortening, sugar, and salt; when lukewarm, add yeast dissolved in lukewarm water ; add currants, and 142 BETTER MEALS FOR LESS MONEY flour enough to knead (a little more or less than the three and one-half cups may be required) ; let rise until double in bulk; knead, and shape into small round buns; place in a greased baking pan two inches apart, and let rise until light; brush with milk, dust with powdered sugar, and bake in a hot oven about twenty minutes. 388.—CRESCENTS Use Parker House Roll mixture (see No. 389) or any bread dough into which more shortening has been kneaded ; roll out half an inch thick, cut into four-inch squares, and cut squares in halves diagonally; brush with melted short- ening, and roll firmly, beginning with the diagonal edge. Curve into crescent shape, place on greased baking sheet, let rise until light, and bake in a hot oven about fifteen minutes. 389.—PARKER HOUSE ROLLS 2 cups milk 2 tablespoons sugar ¥% cup shortening 1 yeast cake 1 teaspoon salt Y4 cup lukewarm water 6 to 7 cups flour Scald milk; add shortening, salt, and sugar; when cool add yeast dissolved in water; stir in two cups of flour, cover, and let rise until double in bulk; add enough flour to form a soft dough; knead well, and let rise again; cut down with a knife; roll out on lightly floured bread board until about half an inch thick; cut with small round cut- ter, brush with butter, and fold double; put on baking sheet, cover, and let rise until light, brush with milk, and bake in hot oven about twelve minutes. YEAST BREADS, MUFFINS, AND ROLLS 143 390.—-SHAMROCK ROLLS To one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar. Knead well, and shape into small balls about the size of a pecan nut; grease muffin tins, put three balls in each, let rise until light, and bake in a hot oven about fifteen minutes. 391—SWEDISH .COFFEE ROLLS 1 cup scalded milk 1% yeast cake ¥ cup shortening Y, cup lukewarm water 1 teaspoon salt 3% cups flour Y% cup sugar 1 teaspoon cinnamon 1 egg well beaten 2 tablespoons sugar Scald milk, add shortening, salt, and sugar; when luke- warm add egg, yeast dissolved in water, and flour, of which a little more or less may be required; knead well, cover, and let rise until double in bulk; knead again; roll on a floured board until about one-fourth of an inch thick, brush with melted shortening, and sprinkle with cinnamon mixed with sugar; fold dough into three layers, cut in strips three-quarters of an inch thick; twist each strip, and shape like a figure eight, pressing the ends firmly in place; put on a greased baking sheet, let rise until light, and bake in a hot oven twenty minutes. Spread with a thin coating of plain icing. 392—RAISED MUFFINS Y eup boiling water 2 tablespoons shortening 4% cup scalded milk 1 egg 1 teaspoon salt Y% yeast cake 2 tablespoons sugar Y4 cup lukewarm water 2% cups flour Pour water and milk over salt, sugar, and shortening; ‘when cool add beaten egg, yeast dissolved in water, and ‘ 144 BETTER MEALS FOR LESS MONEY flour; beat well and let rise over night; beat again; fill greased muffin pans two-thirds full, let rise, and bake, in a hot oven thirty minutes. Or place greased muffin rings on a hot greased griddle, fill two-thirds full, and cook on top of range about twenty minutes, turning when half cooked. . 8983—RAISED CORN MUFFINS 1 cup scalded milk _ YY yeast cake 4 tablespoons shortening 1% cup lukewarm water 4 tablespoons sugar 1 cup corn meal 1 teaspoon salt 1% cups flour Add shortening, sugar, and salt to milk; when luke- warm add yeast dissolved in water, corn meal, and flour; beat well, let rise over night; beat well, half fill greased muffin rings, let rise until nearly double, and bake in hot oven half an hour. 394._RAISED DATE MUFFINS Follow recipe for Date Bread (see No. 380); half fill greased muffin tins, let rise until light, and bake in a hot oven twenty-five minutes. Figs cut in small pieces may be used instead of dates. 3895 —RAISED OATMEAL MUFFINS (Uncooked Oats) 1 cup rolled oats Y4 cup molasses 1 cup sealded milk 1 egg 2 tablespoons shortening 14 yeast cake 1 teaspoon salt Y, cup lukewarm water 214 cups flour Pour hot milk over oats, add shortening; when luke- warm add salt, molasses, egg well beaten, and yeast cake dissolved in lukewarm water; beat well, and add flour; YEAST BREADS, MUFFINS, AND ROLLS 145 beat well, and let rise over night; beat again, and half fill greased muffin pans; let rise until nearly double, and bake in a hot oven half an hour. 896.—RAISED ROULETTES Roll out to one-half inch thickness any roll or soft raised bread mixture; brush with melted butter, and spread with cinnamon and sugar, fruit, or any of the fill- ings used for Baking Powder Roulettes (see No. 447). Roll like a jelly roll until dough is about two and one-half inches in diameter, cut in half-inch slices with a sharp knife, place on greased sheet two inches apart, let rise until light, and bake in a hot oven twenty minutes. CHAPTER XVIII BAKING POWDER BREADS, MUFFINS, AND BISCUIT * 397.—_ BAKING POWDER 1 pound 2 ounces pure 1% pound cooking soda cream of tartar Y, pound cornstarch Mix and sift thoroughly four times, and store in closely covered jars. 398.— BARLEY BREAD 2 cups barley meal 2 tablespoons sugar 1 cup Graham flour 1 teaspoon salt 1 cup white flour 6 teaspoons baking powder 2 cups milk Sift dry ingredients together, and mix well with milk; turn into a greased bread tin, let stand fifteen minutes, and bake in a moderate oven fifty minutes. Raisins, dates, figs, or nuts may be added. 399.—BRAN BREAD 2 cups bran 5 teaspoons baking powder 2 cups entire wheat flour 1% cup molasses 1 teaspoon salt 34 cup water Y% teaspoon soda 34 cup milk Sift flour, salt, soda, and baking powder, and add to bran; add molasses and liquid, and beat well; turn into a » Recipes for breads made light chiefly by soda and an acid (gingerbread, etc.) and for those made light by the expansion of air and moisture (popovers, etc.) are also included in this chapter. 146 BREADS, MUFFINS, AND BISCUIT 147 greased bread pan; let stand fifteen minutes, and bake in a moderate oven one hour. 400—DATE BREAD 1 cup corn meal 1 cup entire wheat flour 1 cup white flour 14% teaspoons salt 4, teaspoon soda 4 cup molasses 1 cup dates stoned and cut in pieces Ym cup nut meats chopped 1 egg well beaten 5 teaspoons baking powder 144 cups milk Mix and sift dry ingredients; add other ingredients in order given; mix well, turn into a greased bread pan, cover with a cloth, let stand fifteen minutes; bake in a moderate oven fifty minutes. 401—DARK NUT BREAD 4 cup sugar 34 cup hot water Y cup molasses 3%, cup milk 2 cups entire wheat flour 1 cup bread flour 5 teaspoons baking powder 114 teaspoons salt % teaspoon soda 34 cup nut meats finely chopped Mix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour. 402.—QUICK RAISIN BREAD 914 cups entire wheat flour % cup fine corn meal 6 teaspoons baking powder 1 teaspoon salt YY, cup sugar 1 beaten egg 1% cups milk 1 cup seeded raisins cut in halves Mix and sift dry ingredients; add egg, milk, and raisins, and mix well; put into a greased bread pan, cover, and 148 BETTER MEALS FOR LESS MONEY let stand fifteen minutes; bake in a moderate oven about fifty minutes. One cup of finely chopped nuts may be added. 403—BREAD CRUMB BROWN BREAD 1% cups dried sifted 1 cup milk crumbs 4% cup corn meal 1 cup boiling water 1 cup Graham flour Y% cup molasses 34 teaspoon salt 114 teaspoons soda Put crumbs in mixing dish, add boiling water, and let stand ten minutes; add molasses, milk, and the dry in- gredients sifted together. Steam the same as Steamed Indian Date Bread (see No. 404). 404.-STEAMED INDIAN DATE BREAD 11% cups corn meal 1 teaspoon salt 1 cup rye meal 24 cup molasses % cup flour 1 cup water 14% teaspoons soda 1 cup milk 1 cup dates Mix and sift dry ingredients, add molasses, liquid, and dates which have been stoned and cut in pieces. Pour into greased one-pound baking powder boxes, and steam steadily for one and three-quarters hours. Or pour into a large greased mold and steam for three hours. 405—CORN BREAD (without Eggs) 34 cup corn meal 34 teaspoon soda 34 cup flour 14% cups buttermilk or sour 9 tablespoons sugar milk ¥% teaspoon salt Mix and sift dry ingredients, add buttermilk gradually, and beat well; pour into well-greased shallow pan, and bake in hot oven twenty minutes. BREADS, MUFFINS, AND BISCUIT 149 406—COUNTRY CORN BREAD 34 cup corn meal 1 tablespoon sugar 34 cup flour ¥% teaspoon salt 3 teaspoons baking 1 beaten egg powder 34 cup milk and water mixed 2 tablespoons melted bacon fat Mix in order given, beat well, and bake in a well- greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left- ‘over pieces may be split, lightly buttered, and browned in the oven. 407—CORN MUFFINS 1 cup corn meal Y% teaspoon salt 1 cup flour 2 tablespoons sugar 4 teaspoons baking 1 beaten egg powder 1 cup milk and water mixed 4 tablespoons melted shortening Mix in order given, beat well, and bake in greased gem pans in hot oven twenty minutes. 408—CORN AND RICE MUFFINS 1 cup cooked rice Y% teaspoon salt % cup hot milk 1 tablespoon sugar ¥4 cup corn meal 1 egg 2 tablespoons bacon fat Y% cup flour 38 teaspoons baking powder Pour hot milk over rice, and work with a fork to sepa- rate grains; add corn meal, bacon fat, salt, and sugar; when cool add egg well beaten, flour, and baking powder; beat well; bake in well-greased muffin pans in hot oven twenty minutes. 150 BETTER MEALS FOR LESS MONEY 409.—CUSTARD CORN CAKE 144 cup corn meal 1 cup sour milk Y cup flour 1 egg 2 tablespoons sugar 2 tablespoons melted shorten- 4 teaspoon salt ing YZ teaspoon soda Y% cup sweet milk Mix and sift dry ingredients; add sour milk and egg well beaten, and beat thoroughly; melt shortening in an earthen baking dish, pour in batter, pour the sweet milk over it, and bake in a hot oven twenty-five minutes. Cut in wedge-shaped pieces for serving. 410—_MOLASSES CORN BREAD 1 cup corn meal 1% teaspoon salt 1 cup flour 1 egg | 4 teaspoons baking Y, cup molasses powder 1 cup water 2 tablespoons melted bacon fat Mix and sift dry ingredients; add egg well beaten, molasses, water, and bacon fat; beat well, @-1r into a well-greased shallow pan, and bake about twenty minutes in a hot oven. 411—RHODE ISLAND CORN CAKE 1 cup white corn meal Y% teaspoon salt 1 cup flour 2 tablespoons sugar 4 teaspoons baking 1 egg powder Y% cup melted shortening 1 cup milk Mix and sift dry ingredients; add egg yolk well beaten, shortening, and milk; beat well; fold in the stiffly beaten white of egg, and bake in a greased, shallow pan in hot oven about twenty minutes. BREADS, MUFFINS, AND BISCUIT 151 412.—-BLUEBERRY MUFFINS Follow recipe for Cambridge Muffins (see No. 414) ; add one cup of blueberries just before putting into the pans. If canned blueberries are used, drain, and dredge with flour before adding to batter. 413—BRAN MUFFINS 2 cups bran 1 teaspoon soda 1 cup flour 44 cup molasses YQ teaspoon salt 134 cups milk 1 tablespoon melted shortening Mix in order given; beat well, and bake in moderate oven about twenty-five minutes. These muffins are moist, keep well, and may be reheated successfully in a covered pan, either over steam or in the oven. 414—CAMBRIDGE MUFFINS Y, cup shortening 3%, cup milk YY cup © zar 2 cups flour 1 egg 4 teaspoons baking powder 4, teaspoon salt Cream the shortening; add the sugar and egg well beaten; beat well, add the milk, flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot greased muffin pans twenty minutes in a mod- erate oven. 415—CHEESE MUFFINS Use recipe for Plain Muffins (see No. 419) or any muffin recipe, omitting the sugar; cut cheese in half-inch cubes, and place three or four pieces on top of each muffin before baking. 152 BETTER MEALS FOR LESS MONEY 416—CRANBERRY MUFFINS Follow recipe for Cambridge Muffins (see No. 414), and add one cup of cranberries coarsely chopped. 417—CRUMB MUFFINS 1 cup dried and sifted ¥% cup boiling water bread crumbs 1 egg 1 tablespoon shortening % cup milk 1 tablespoon sugar 34 cup flour Y% teaspoon salt 8 teaspoons baking powder Mix crumbs, shortening, sugar, salt, and boiling water ; when cool add the egg well beaten, the milk, flour, and baking powder; beat well and bake in greased muffin pans twenty minutes in a moderate oven. 418—DATE MUFFINS To recipe for Plain Muffins (see No. 419) or Cambridge (Muffins (see No. 414) add one cup dates, stoned and cut in small pieces. 419.—PLAIN MUFFINS 2 cups flour 2 tablespoons sugar 4 teaspoons baking 1 egg powder 1 cup milk 4 teaspoon salt 2 tablespoons melted shortening Mix and sift dry ingredients; add egg well beaten, milk, and shortening; beat well, and bake in greased muffin pans in moderate oven twenty minutes. For fruit muffins add one cup of figs, dates, or cooked prunes cut in pieces. BREADS, MUFFINS, AND BISCUIT 153 420.—-RYE MUFFINS 1 eup rye flour 2 tablespoons molasses 1 cup white flour 1 egg 4 teaspoon salt 2 tablespoons melted shorten- 4 teaspoons baking ing powder 1 cup milk Mix and sift dry ingredients, add molasses, egg well beaten, shortening, and milk; beat well, half fill greased muffin tins, and bake in modersite oven twenty minutes. 421—SOUR MILK MUFFINS 1% eups flour 1 egg 1 tablespoon sugar 1 cup thick sour milk ¥% teaspoon soda 2 tablespoons melted shorten- 4 teaspoon salt ing Mix and sift dry ingredients; add egg well beaten, sour milk, and shortening; beat quickly, and bake in greased mufiin pans in moderate oven twenty minutes. 422.-BUTTERMILK MUFFINS Follow recipe for Sour Milk Muffins (see No. 421), using buttermilk instead of sour milk. 423.—SALLY LUNN 2 cups flour 2 tablespoons sugar 4 teaspoons baking 2 eggs powder 1 cup milk 1% teaspoon salt Y4 cup melted shortening - Mix and sift dry ingredients; add eggs well beaten, milk, and shortening; beat thoroughly, pour into shallow greased pan, and bake in a moderate oven twenty minutes. 154 BETTER MEALS FOR LESS MONEY 424.-BAKING POWDER BISCUIT 2 cups flour 1 teaspoon salt 4 teaspoons baking 2 tablespoons shortening powder %4 cup milk Mix and sift dry ingredients, rub in shortening until fine and crumbly, and add milk to form a soft dough; a little more or less may be required, according to the brand of flour used. Roll out on a slightly floured board until three-fourths of an inch thick, cut with small cutter, place on greased pan an inch apart, and bake in hot oven twelve minutes. For soft biscuit with little crust, place close together in the pan, and bake five minutes longer. Left- over biscuit may be split, lightly buttered, and browned in the oven. 425.—CORN MEAL ROLLS . 1 cup corn meal YZ teaspoon salt 1 cup flour 3 tablespoons bacon fat 4 teaspoons baking 34 cup milk powder Mix and sift dry ingredients; rub in shortening with finger tips; add milk, and mix thoroughly; roll lightly, on a floured board, to a thickness of one-half inch; cut with biscuit cutter, brush with milk or water, and fold double. Bake in hot oven fifteen minutes. 426.—BACON SANDWICH ROLLS Follow recipe for Corn Meal Rolls (see No. 425), put- ting a piece of cooked bacon on half of roll before folding. 427.—DATE ROLLS Use recipe for Baking Powder Biscuit (see No. 424), roll out one-half inch thick, and cut in rounds with three- BREADS, MUFFINS, AND BISCUIT 155 inch cutter; spread with soft butter, sprinkle with cinna- mon and sugar, and put a date, split lengthwise and stoned, on half of each roll; fold over, press edges firmly together, brush with milk, and bake in hot oven fifteen minutes. Allow one-half teaspoon cinnamon to two table- spoons sugar. Cooked and stoned prunes or chopped figs may be used instead of-dates. 428.—_ QUICK COFFEE CAKE Y, cup shortening 1% cup seedless raisins 4 cup sugar 2% cups flour 1 egg 5 teaspoons baking powder 1 cup milk and water Y% teaspoon salt mixed 2 tablespoons sugar 1 teaspoon cinnamon Cream the shortening and sugar; add egg well beaten, milk, raisins, flour, baking powder, and salt; spread in a greased shallow pan, brush with melted butter, and sprinkle with cinnamon and sugar; bake in hot oven fif- teen to twenty minutes. 429.—-QUICK DROP BISCUIT Use recipe for Baking Powder Biscuit (see No. 424), increasing the milk to one cupful; drop from a tablespoon on a greased pan two inches apart, and bake in a hot oven ten minutes; or half fill greased muffin tins, and bake twelve minutes. 430.—ENTIRE WHEAT BISCUIT Follow directions for Baking Powder Biscuit (see No. 424), using entire wheat flour in place of white flour, and adding one tablespoon of molasses. 156 BETTER MEALS FOR LESS MONEY 431—FRUIT TEA BISCUIT To recipe for Quick Drop Biscuit (see No. 429) add one chopped apple, one-half cup of seeded and chopped raisins, two tablespoons of washed currants, and two table- spoons of sugar. Put into hot greased muffin pans, and bake in a hot oven fifteen minutes. Serve for tea, or with a hot liquid sauce for dessert. 432.-GRAHAM BISCUIT 1 cup Graham flour 1% teaspoon salt Y4 cup fine corn meal 2 tablespoons shortening ¥% cup bran 1 tablespoon molasses 4 teaspoons baking 34 cup milk powder Mix dry ingredients without sifting; rub in shortening with finger tips; add molasses and milk; mix well; roll, cut, and bake as directed for Baking Powder Biscuit (see No. 424). 433.—JAM ROLLS 2 cups flour 1 tablespoon sugar 4 teaspoons baking 2 tablespoons shortening powder 1 egg 1 teaspoon salt %, cup milk Sift together flour, baking powder, salt, and sugar; rub in shortening with finger tips until mealy; add beaten egg and milk, and mix with a knife to a soft dough; roll out one-third of an inch thick, and cut with a round cutter; put a teaspoon of jam on each, moisten the edges with water, fold over, and press firmly together; make two cuts on top so that jam will show, brush with milk, and bake in hot oven fifteen minutes. BREADS, MUFFINS, AND ee 157 484—POTATO SCONES 2 cups flour 1 cup mashed potato ¥% teaspoon salt 2 tablespoons shortening 4 tablespoons baking 3%, cup milk powder Sift flour, salt, and baking powder; add potato and shortening, and work in with finger tips; add milk, and mix to a soft dough with a knife; roll out three-quarters of an inch thick on floured board, cut with biscuit cutter, and cook on hot greased griddle about twenty minutes, turning over when half cooked. Split, butter, and serve hot. 435.—SCOTCH SCONES 1 cup fine oatmeal 1 cup flour 34 cup scalded milk 4 teaspoons baking powder 2 tablespoons shortening 1 teaspoon salt 2 tablespoons sugar Pour hot milk over oatmeal, mix well, add shortening, and let stand until cold; mix and sift flour, baking powder, salt, and sugar; add to oatmeal, and mix well; roll out three-fourths of an inch thick, cut in rounds, and cook on a greased griddle about twenty minutes, turning when half cooked. WITHOUT BAKING POWDER OR YEAST 436.—POPOVERS 1 cup flour 1 egg 4 teaspoon salt 1 cup milk ' 1 teaspoon melted butter Sift flour and salt; beat egg very light, and mix with milk; mix gradually with flour; add melted butter, and 158 BETTER MEALS FOR LESS MONEY beat two minutes with a strong egg beater; pour into hot greased popover cups or pans, and bake in a hot oven twenty to thirty minutes, according to size of pans. The mixture should be very cold, and the pans and oven very hot. 437—ENTIRE WHEAT POPOVERS 34 cup entire wheat four 1 cup milk Y cup corn meal 1 egg Y4 teaspoon salt 1 teaspoon melted butter Follow directions for mixing and baking Popovers (see No. 436). 4388—GRAHAM POPOVERS Follow recipe for Entire Wheat Popovers (see No. 437), except that Graham flour should be used in place of entire wheat. 489.—BREAKFAST PUFFS 1 cup entire wheat flour Y, teaspoon salt 1 cup ice water Sift flour and salt, add ice water gradually, and beat three minutes with strong egg beater; bake in hot iron pans in very hot oven twenty minutes. 440—MARYLAND BEATEN BISCUIT 2 cups flour 2 tablespoons shortening 4 teaspoon salt Cold water Sift flour and salt, rub in shortening with tips of fingers, and add enough cold water to make a stiff dough; knead until smooth, and beat with the rolling-pin fifteen min- utes, or until dough blisters; roll out about one-third of BREADS, MUFFINS, AND BISCUIT 159 an inch thick, cut with a small round cutter, prick with a fork, place on a greased baking pan, and chill in the ice-box for half an hour; bake about twenty-five minutes, having the oven very hot for the first ten minutes. A biscuit brake may be used instead of rolling-pin. CHAPTER XIX SHORTCAKES AND ROULETTES 441—-SHORTCAKE 114 cups flour ¥% teaspoon salt 83 teaspoons baking 83 tablespoons shortening powder % cup milk Mix and sift flour, baking powder, and salt; rub in shortening with finger tips; add milk, and mix well with a knife. Spread in two greased layer-cake pans, patting with the back of a tablespoon until pans are evenly filled. Bake in a hot oven twelve minutes. If individual short- cakes are preferred, roll, cut with a biscuit cutter, and bake quickly about fifteen minutes; split, and put filling between and on top. 442.—-APPLE AND CRANBERRY SHORTCAKE 4 apples % cup sugar Y4 cup cranberries 2 teaspoons cornstarch Y% eup water 2 tablespoons sultana raisins A few gratings of orange peel Core and slice apples, add cranberries and water; cook ten minutes, and press through a sieve; mix sugar and cornstarch, stir into fruit; add raisins and grated rind, and simmer ten minutes; spread between and on top of shortcake, and garnish with a few raisins. 160 SHORTCAKES AND ROULETTES 161 448.—BANANA SHORTCAKE Prepare Shortcake (see No. 441), slice two small bananas over layer of hot shortcake, and sprinkle with lemon juice and powdered sugar; put on upper layer, cover with two more sliced bananas, sprinkle with lemon juice and sugar, and garnish with bits of jelly. 444.-DATE AND APPLE SHORTCAKE YQ pound dates Ye cup water 4 tart apples ¥% cup sugar Y% teaspoon nutmeg Wash and stone dates, and cut in pieces; pare, core, and slice apples; simmer with dates, water, sugar, and nutmeg until thick enough to spread. Spread between and on top of Shortcake (see No. 441). 445—PRUNE AND APPLE SHORTCAKE 1% cups prunes % cup sugar 2 apples pared and 2 teaspoons cornstarch chopped Grated rind of 1% lemon Wash prunes and soak over night in cold water to cover ; cook in same water until tender; remove stones and refurn to water in which they were cooked; add apple, and heat to boiling point; add sugar mixed with cornstarch, and grated rind; cook about ten minutes, or until thick. Pre- pare recipe for Shortcake (see No. 441), and put sauce between and on top. 446—STRAWBERRY SHORTCAKE Prepare Shortcake (see No. 441); hull one box of berries, and save out a few of the largest; mash the re- 162 BETTER MEALS FOR LESS MONEY mainder, and add about one-half cup of sugar; pour half of berries over hot shortcake, put on second layer, and cover with remaining berries; garnish with large whole berries, and serve with or without plain cream. Black- berry, Raspberry, Currant, or Blueberry Shortcake may be made in the same way, the amount of sugar necessary depending upon the acidity of the fruit. 447.—ROULETTES Use recipe for Baking Powder Biseuit (see No. 424), turn on floured board, roll out one-half inch thick, brush with soft butter, and spread with any of the following mixtures; then roll firmly like a jelly roll until dough is about two and one-half inches in diameter; cut in one- half-inch slices with a sharp knife, place on a greased sheet two inches apart, and bake in a hot oven twelve minutes. Cheese Roulettes: Spread with four tablespoons of grated cheese seasoned with salt and cayenne. Devilled Ham Roulettes: Spread lightly with devilled ham, or any finely chopped and well-seasoned meat. Marmalade Roulettes: Spread lightly with any mar- malade or jam. Peanut Butter Roulettes: Spread with peanut butter and dust lightly with salt; sprinkle with salt before baking. Raisin and Nut Roulettes: Spread with mixture of one- half cup of seeded and chopped raisins and one-fourth cup finely chopped nut meats. Fruit Roulettes: Spread with currants, chopped citron, figs, dates, prunes, or candied ginger. CHAPTER XX SANDWICHES AND TOASTS 448.— BAKED BEAN AND LETTUCE SANDWICHES Press cold baked beans through a sieve; spread bread with butter, cover with a lettuce leaf, cover lettuce with beans, and sprinkle beans with chopped mustard pickle. Cover with a second piece of buttered bread. Brown bread or any dark bread may be used. 449 CELERY AND EGG 1 cup chopped celery 1 hard-cooked egg Y%, cup mayonnaise Put celery and egg through the food chopper, using finest cutter; add mayonnaise, and salt if necessary; spread between thin slices of buttered brown bread. 450—_CHEESE AND NUT SANDWICHES Mix equal parts of grated American cheese and chopped nut meats; season with salt and cayenne, moisten with cream, and spread between thin buttered slices of bread. 451—CHEESE CLUB SANDWICHES Cut bread in half-inch slices, remove crusts, spread with Mustard Butter (see No. 459), cover with a lettuce leaf, spread with salad dressing, cover with cheese cut in thin slices, sprinkle with chopped mixed pickles, and cover 163 164 BETTER MEALS FOR LESS MONEY with a second slice of bread spread with mustard butter. Cut in quarters diagonally. 452.—-CHICKEN SANDWICHES (Open) 1 cup finely chopped Dash of cayenne chicken Dash of celery salt Y% teaspoon salt Y, cup salad dressing Season the chicken, add the dressing, and beat well. Butter circles of white bread, and spread with the chicken, mounding it in the center. Garnish with slices of pimolas, 453.—_GIBLET SANDWICHES Cook giblets until tender, put through food chopper, and mix with salad dressing. Spread between thin slices of buttered bread. A lettuce leaf may be added. 454.-H AM AND CHEESE SANDWICH (Hot) Spread thin buttered slices of stale bread with -finely chopped ham; cover with thin slices of American cheese; cover with another slice of bread spread with ham, and sauté in a little butter until brown. These sandwiches may be toasted if preferred. 455—MARSHMALLOW SANDWICHES Toast marshmallows and press while hot between ginger snaps, vanilla wafers, or butter thins. 456—MOCK CRAB SANDWICHES 1 cup young America 3 tablespoons milk cheese cut fine 1 teaspoon anchovy paste 1% teaspoon paprika Mix cheese to a paste with milk, anchovy, and paprika; spread between thin buttered slices of brown bread. SANDWICHES AND TOASTS 165 457.—PEANUT SANDWICH FILLING Put freshly roasted peanuts through the food chopper, using the finest cutter, season with salt, and mix to a smooth paste with cream; or dilute peanut butter with a little milk until of consistency to spread easily. 458.—RAISIN BREAD AND CHEESE SANDWICHES Cut raisin bread in thin slices, and spread with Cottage Cheese (see No. 234) mixed to a paste with a little fruit juice or cream. Trim neatly and cut in triangles. 459—MUSTARD BUTTER ¥Y, cup butter A few drops of vinegar or 1 teaspoon dry English lemon juice mustard A few grains of cayenne Cream the butter, add the mustard and seasonings, and beat well. 460.—BREWIS 1 cup brown bread 1 cup milk crumbled Yg teaspoon salt 1 cup white bread 1 tablespoon butter crumbled Put crumbled bread in a shallow pan in a slow oven until browned; put in a saucepan with milk, salt, and butter, and cook about ten minutes, beating well. Serve as cereal or dessert. Left-over corn bread or muffins may be used. 461—BROWN BREAD TOAST WITH CHEESE AND BACON Toast brown bread, or crisp in the oven, dip quickly into hot salted water, and arrange on serving dish. Make 166 BETTER MEALS FOR LESS MONEY a Sauce for Cream Toast (see No. 464), add to it one-half cup of cheese cut fine, pour over toast, and put a piece of crisp bacon on each piece. 462—CELERY TOAST 2 cups celery cut in half- Y% teaspoon pepper inch pieces % cup flour 3 cups hot stock or water 4, cup milk Salt 6 slices toast Cook celery in stock or water about half an hour, or until tender; add salt (if necessary), pepper, and flour mixed to a paste with the milk; stir until thickened, and simmer fifteen minutes; pour over toast, and garnish with toast points and celery tips. Use the coarser unbleached pieces of celery for cooking. 463—CREAM TOAST Cut six slices of bread in halves, toast slowly, or put into a moderate oven until light brown and crisp, dip each piece into Sauce for Cream Toast (see No. 464), and put into a covered serving dish; pour over remaining sauce, and cover for two or three minutes before serving. 464—SAUCE FOR CREAM TOAST 2 cups milk Y4 eup cold water 3 tablespoons flour 1% teaspoon salt 1 tablespoon butter Scald the milk; mix the flour to a smooth paste with water, add to milk and stir until thickened; cook over hot . water fifteen minutes, stirring occasionally; add salt and - butter, and pour over toast. SANDWICHES AND TOASTS 167 465—CHEESE TOAST To recipe for Cream Toast (see No. 463) add one-half cup of either soft cheese cut fine or grated cheese. 466—CINNAMON TOAST Cut stale bread into thin slices, remove crusts, and cut in halves; toast evenly, and spread first with butter, then with honey, and dust with cinnamon. Serve very hot. 467.—FRENCH TOAST 1 egg slightly beaten 1 tablespoon sugar YY, teaspoon salt 34 cup milk or coffee 4 slices bread Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in mixture, and cook on a hot, greased griddle until brown, turning when half cooked. Serve plain or spread ‘with jam. 468—GOLDENROD HAM TOAST Follow recipe for Cream Toast (see No. 463); to the sauce add one-half cup finely chopped ham and the finely chopped whites of two hard-cooked eggs. When toast is in the serving dish, sprinkle with the hard-cooked yolks rubbed through a sieve. 469—SUNDAY TOAST Cut whole wheat bread into four one-inch slices, remove crusts, butter, and cut bread into three strips; mix one- third cup of brown sugar, one teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and a table- spoon of milk; spread paste on bread, and bake in a hot oven until brown. Serve hot. 168 BETTER MEALS FOR LESS MONEY 470.—TOMATO CREAM TOAST WITH EGG Y% ean tomato 4% cup cold water ¥% teaspoon salt % cup hot milk ¥ teaspoon soda 1 tablespoon butter 1 teaspoon sugar 2 hard-cooked eggs 4 tablespoons flour 6 slices toast Simmer tomato for fifteen minutes and press through a sieve; add salt, soda, and sugar; heat to boiling point, and thicken with flour mixed to a smooth paste with cold water; cook five minutes, and add hot milk and butter. Dip toast in sauce, place on platter, cover with remaining sauce, and garnish with egg cut into eighths lengthwise. 471.—TO FRESHEN STALE LOAF BREAD, ROLLS, MUFFINS, OR DOUGHNUTS Dip quickly into cold water, put in a paper bag, fold top of bag firmly, and place in a hot oven until heated through. 472.-BUTTERED CRUMBS Melt two tablespoons of butter, stir in one-half cup of coarse, dried bread crumbs until butter is absorbed. 473.—_CROUSTADES Cut stale bread in slices about an inch and a half thick, remove crusts, and cut in rounds, squares, triangles, or any shape desired ; remove the centers, using a small, sharp knife, and leaving a wall one-third of an inch thick; brush with melted butter, and brown in oven; or fry, inverted, in hot, deep fat. SANDWICHES AND TOASTS 169 474.-CROUTONS Cut stale bread in one-third-inch slices, cut slices into cubes, and brown in the oven or fry in deep fat. Cold toast may be used instead of bread. 475.—CRISP STICKS Cut stale bread in half-inch slices, remove crusts, spread lightly with butter, cut in half-inch sticks, and put in slow oven until light brown and crisp. CHAPTER XXI GRIDDLE CAKES, WAFFLES, AND SIRUPS 476.—PLAIN GRIDDLE CAKES 1% cups flour 1 tablespoon sugar 3 teaspoons baking 1 egg. well beaten powder 1 tablespoon melted shortening Y% teaspoon salt ¥% cup milk 34 cup water Mix and sift dry ingredients; add egg well beaten, shortening, and liquid; beat well, and cook on a hot griddle. The cakes should be small and should be served very hot with butter and sirup. 477-——SOUR MILK GRIDDLE CAKES 2 cups flour 2 teaspoons sugar Y% teaspoon salt 2 cups thick sour milk 1 teaspoon soda 1 egg well beaten Mix and sift dry ingredients, add milk and egg, and beat well; cook the same as Plain Griddle Cakes (see No. 476). 478.—-CORN MEAL GRIDDLE CAKES 144 cups corn meal 1 tablespoon molasses Y% eup flour 1 egg well beaten 4 teaspoons baking 34 cup milk powder 34 cup water . 34 teaspoon salt 1 tablespoon melted shortening Mix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover 170 GRIDDLE CAKES, WAFFLES, AND SIRUPS_ 171 what is left, and keep in a cold place; add one-half tea- spoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way. 479.—DRIED CRUMB GRIDDLE CAKES 1 cup dried and sifted 4 teaspoons baking powder bread crumbs 2 tablespoons sugar 1 cup flour 1 egg Y% teaspoon salt 1% cups milk Mix and cook according to directions for Plain Griddle Cakes (see No. 476). Half milk and half water may be used. 480.—RICE GRIDDLE CAKES 1 cup cooked rice 2 teaspoons baking powder 1 egg well beaten 1 tablespoon sugar 1 cup milk 1% teaspoon salt 1 cup flour Few gratings nutmeg Mix rice and egg thoroughly with a fork, add milk, and dry ingredients mixed and sifted together; beat well, and cook the same as Plain Griddle Cakes (see No. 476). 481—RAISED BUCKWHEAT CAKES 1 eup boiling water Y% cup lukewarm water Y% teaspoon salt 1 cup buckwheat flour 1 tablespoon molasses 4 eup white flour Y% yeast cake Y% teaspoon soda Mix boiling water, salt; and molasses, and when luke- warm add yeast dissolved in lukewarm water; add gradu- ally to flour, and beat well; let rise over night, add soda, beat well, and cook the same as Plain Griddle Cakes (see No. 476). 172 BETTER MEALS FOR LESS MONEY 482—_W AFFLES 1% cups flour 1 teaspoon sugar 1% teaspoon salt 1 egg well beaten 3 teaspoons baking 1 cup milk powder : 83 tablespoons melted shortening Mix and sift dry ingredients; add egg, milk, and short- ening, and beat well; cook in a hot, well-greased wattle iron. 483.—CORN MEAL WAFFLES Follow recipe for Oatmeal Waffles (see No. 484), using one cup of corn meal mush in place of oatmeal. 484.—OATMEAL WAFFLES 1 cup cooked oatmeal 1 cup entire wheat flour Yolks of 2 eggs 2% teaspoons baking powder 1 cup milk Y% teaspoon salt 2 tablespoons melted 1 tablespoon sugar shortening Whites of two eggs Mix oatmeal and yolks of eggs (which have been beaten very light) until there are no lumps in the mixture; add milk, shortening, and dry ingredients sifted together; beat well, and fold in the stiffly beaten whites of eggs. Cook in a hot, well-greased wafile iron. 485—RICE WAFFLES To recipe for Wafiles (see No. 482) add one-half cup of cooked rice, mixing the rice thoroughly with the beaten egg before adding. 486—BROWN SUGAR SIRUP Boil one cup of brown sugar and one-half cup of water until the consistency of thick maple sirup. Serve hot or cold. GRIDDLE CAKES, WAFFLES, AND SIRUPS_ 173 487—CIDER SIRUP 14% cups cider 1 cup sugar Heat cider, add sugar, and boil until a thick sirup is formed, skimming when necessary. Serve hot or cold. 488.—-LEMON SIRUP Boil one cup of sugar, one-half cup of water, and one tablespoon of lemon juice until the consistency of thick maple sirup; add one teaspoon of butter, and serve hot. 489—ORANGE SIRUP 34 cup orange juice 1 cup sugar Grated rind 14 orange Boil orange juice and sugar until mixture has the con- sistency of thick maple sirup, add rind, and serve hot or cold. CHAPTER XXII CAKES AND COOKIES * 490.—APPLE SAUCE CAKE (without Butter, Eggs, or Milk) 1 cup unsweetened apple 2 cups flour sauce Y4 teaspoon salt 4 cup melted shortening 1 teaspoon cinnamon 1 cup sugar Y4 teaspoon nutmeg 1 teaspoon soda Y4 teaspoon clove 1 cup raisins seeded and chopped Mix in order given, sifting dry ingredients together, beat well, pour into a deep pan, and bake about one hour in a slow oven. 491—CANADA WAR CAKE (without Butter, Eggs, or Milk) 1 cup brown sugar 1 teaspoon cinnamon Y, cup shortening Y% teaspoon” mace 1 cup boiling water 4, teaspoon clove 2 cups seeded raisins 1 teaspoon soda Y, teaspoon salt 2 eups flour Mix sugar, shortening, water, raisins, and salt; boil five minutes; cool, and add spices, soda, and flour sifted together ; beat well; pour into a greased, paper-lined bread pan, and bake in a slow oven one hour. 1The amount of soda in these recipes is based upon the use of old-fashioned jug molasses; canned molasses varies greatly in acidity and, especially when freshly opened, requires little or no soda. If canned molasses is used, therefore, baking powder should wholly or partly take the place of soda. 174 CAKES AND COOKIES 175 492—DATE CAKE ¥% cup melted shortening 134 cups flour * 1% cups brown sugar 3% teaspoons baking powder 1 egg unbeaten Y% teaspoon mace Y% cup milk 1 cup dates stoned and chopped Mix in order given, and beat vigorously for three or four minutes; bake in two layer-cake pans in a moderate oven for twenty-five minutes; when partly cool spread with tart jelly, and sprinkle top layer with powdered sugar. 4983—FUDGE CAKE 4, cup shortening Y% cup milk 1 cup brown sugar 114 cups flour 1 square chocolate 8 teaspoons baking powder 1 egg well beaten 4 teaspoon salt Cream shortening, add sugar, and beat well; add choco- late melted and egg; beat again; add milk; add flour, baking powder, and salt sifted together; beat for two minutes. Pour into two greased layer-cake pans, and bake in a moderate oven about eighteen minutes. Fill, and spread top with Fudge Filling (see No. 533). 494—_OLD-FASHIONED PORK CAKE 4% pound fat salt pork 4 pound citron shredded 1 cup boiling water 1 nutmeg grated 1 cup molasses 2 teaspoons cinnamon 1 cup sugar 1% teaspoon cloves 2 eggs beaten ¥% teaspoon allspice Y% pound raisins 1 teaspoon soda 4% pound currants 4 cups flour Put pork through meat chopper, using finest cutter; add boiling water and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and mix well; add dry ingredients, which have been sifted together; beat well; 176 BETTER MEALS FOR LESS MONEY pour into two deep greased and paper-lined pans; and bake in a slow oven two hours. This cake keeps well if stored in a covered stone crock. It may be reheated in the top of double boiler, and served hot with pudding sauce. 495——-ONE-EGG CAKE 2 tablespoons butter ¥% cup milk Y% cup sugar 1% cups flour 1 egg 214 teaspoons baking powder Grated rind of 1 lemon Cream the butter, add the sugar and the well-beaten egg; beat thoroughly, add the other ingredients in the order given, and bake in a moderate oven about half an hour. 496—ORANGE CAKE Y, cup shortening % cup milk 1 cup sugar 14% cups flour 1 egg 2% teaspoons baking powder Grated rind 144 orange Cream the shortening, add sugar and egg well beaten; add milk, flour, baking powder, and rind; beat well, and bake in two layer pans about twenty minutes in a moderate oven. Fill and cover top with Orange Icing (see No. 527). 497.—PLAIN CAKE ¥% cup shortening 1% cups flour 1 cup sugar 3 teaspoons baking powder 2 eggs Few grains salt Y% cup milk Y% teaspoon lemon extract Beat shortening and sugar until light and creamy; add eggs well beaten, flour, baking powder, salt, and extract; beat well, pour into a greased and papered cake pan, and bake about half an hour in a moderate oven, or in two | CAKES AND COOKIES 177 layer-cake pans about twenty minutes. This is an excel- lent foundation cake for use with various flavorings, icings, and fillings. 498.—_SPICE CAKE (without Eggs) ¥% cup shortening 34 teaspoon nutmeg 1 cup sugar 4 teaspoon cloves 1 cup sour milk 4, teaspoon salt 2 cups flour 1 cup raisins seeded and 1 teaspoon soda chopped 114 teaspoons cinnamon Cream shortening and sugar, add sour milk; add dry ingredients sifted together; beat well; add raisins, pour into a greased shallow pan, and bake half an hour in a moderate oven. Dust with confectioners’ sugar or cover with plain icing. 499.—WHITE CAKE Whites of 2 eggs 1¥% cups flour Melted butter 3 teaspoons baking powder Milk % cup sugar 1% teaspoon almond extract Break the whites of eggs into a measuring cup; add melted butter to half fill cup; add milk to fill cup. Mix and sift flour, baking powder, and sugar; combine mix- tures, add flavoring, and beat for five minutes. Bake in a shallow cake pan half an hour, or in muffin tins about twenty minutes, in a moderate oven. 500—_SPONGE CAKE (Hot Water) Yolks of 2 eggs Whites of 2 eggs Y% cup hot water 1 cup flour % cup sugar 2 teaspoons baking powder Grated rind 1 lemon 4 teaspoon salt Beat the yolks of eggs until thick and light, add the water and sugar, and beat three minutes with the egg 178 BETTER MEALS FOR LESS MONEY beater; add the lemon rind and the whites stiffly beaten; sift flour, baking powder, and salt, and fold in carefully. Pour into a shallow greased pan. and bake in a moderate oven twenty-five minutes. 501—VELVET SPONGE CAKE 2 eggs 1% cup pastry flour 1 cup sugar 2 teaspoons baking powder Y% teaspoon salt Grated rind 1 lemon Y, cup potato flour ¥% eup hot milk Beat eggs until very light, add sugar gradually, and continue beating with the egg beater; mix and sift salt, flour, and baking powder; add half to the eggs and sugar, and beat well; add rest of flour, and beat again; add rind and milk, and beat hard; pour into a deep pan, and bake forty minutes in a slow oven. 502.—-CREAM PIE Follow rule for Jelly Roll Cake (see No. 503); bake in two layers, and fill with Cream Filling (see No. 531). 508.—_CAKE FOR JELLY ROLL OR CHARLOTTE RUSSE 2 eggs 1 cup flour 1 cup powdered sugar 114 teaspoons baking powder 4% cup hot water Y, teaspoon salt Beat the eggs very light, add sugar gradually, and con- tinue beating; add water, flour, baking powder, and salt. Pour into a greased, paper-lined dripping pan and bake in a moderate oven about fifteen minutes. The cake should be about half an inch thick when baked. Trim off the edges, spread with jam or jelly, and roll firmly; wrap in CAKES AND COOKIES 179 a paper napkin to keep in shape. For Charlotte Russe cut cake into pieces to fit paper cases, and fill with Char- lotte Russe Mixture (see No. 562). 504—CHOCOLATE MARSHMALLOW ROLL To recipe for Jelly Roll (see No. 503) add two squares of melted chocolate. Bake as for jelly roll, trim edges, spread with Marshmallow Filling (see No. 534), and roll the same as jelly roll. 505—HOT WATER GINGERBREAD (without Egg) Y% cup shortening 1 teaspoon soda 1 cup dark molasses 1% teaspoon salt 4% cup boiling water 114 teaspoons ginger- 2 cups bread flour 1% teaspoon cinnamon Mix shortening, molasses, and water; add dry ingre- dients sifted together, and beat well. Pour into greased muffin pans and bake in a moderate oven twenty minutes; or pour into a greased shallow pan and bake twenty-five minutes. 506—HOT WATER GINGERBREAD (with Egg) 14 cup beef drippings 234 cups flour % cup boiling water 1 teaspoon soda 1 cup dark molasses 1% teaspoon salt 1 egg well beaten 1% teaspoons ginger Pour boiling water over shortening, add molasses and egg; mix and sift dry ingredients, add to first mixture, and beat well. Pour into a shallow, greased cake pan, and bake in a moderate oven twenty-five minutes. 180 BETTER MEALS FOR LESS MONEY 507—SOUR MILK GINGERBREAD 2 cups flour Y, teaspoon salt 114 teaspoons soda 1 cup molasses 1 teaspoon ginger 1 cup thick sour milk 1 egg well beaten Mix and sift dry ingredients, add molasses, milk, and egg, and beat well; pour into a greased pan, and bake in a moderate oven twenty-five minutes. 508.-GINGER APPLE CAKE Follow any recipe for gingerbread, bake in two layers, and put Apple Filling (see No. 529) between layers and on top. . 509—GINGER GEMS 14 cup molasses 1% cups flour 4 eup brown sugar 1 teaspoon soda Y, cup shortening 1 teaspoon ginger ¥% eup boiling water Y% teaspoon cinnamon 1 beaten egg Y, teaspoon salt Mix in order given, sifting the dry ingredients together ; beat well, pour into greased muffin tins, and bake in a moderate oven twenty minutes. 510—BRAN DROP COOKIES 1 cup bran 4, teaspoon clove Y% cup flour 14 cup molasses 4, teaspoon salt Y, cup sugar - Y4 teaspoon soda ¥% cup melted shortening ¥% teaspoon cinnamon Y, cup milk Mix in order given, drop from tablespoon, two inches apart, on greased pan, and bake in a hot oven twelve minutes. CAKES AND COOKIES 181 511—CHEESE DROPS 2 tablespoons butter 4 teaspoon ‘salt 4 cup grated cheese Y teaspoon paprika Y%, cup dried and sifted Y teaspoon mustard crumbs Few grains cayenne Whites of 2 eggs Cream butter and cheese together; mix crumbs with seasonings and add to cheese; fold in the stiffly beaten whites of eggs. Drop from a teaspoon on a greased baking sheet about two inches apart, and bake in a moderate oven about twelve minutes. Serve with soup or salad. 512.—CHEESE WAFERS 1 cup flour 1 tablespoon shortening ¥Y, teaspoon salt % cup grated cheese Y% teaspoon paprika ¥Y% cup cold water Mix and sift flour, salt, and paprika; rub in shortening with finger tips; add cheese and mix to a stiff paste with cold water; roll out very thin, cut with a small round cutter, place on a greased baking sheet, and bake in a moderate oven five or six minutes. Serve with salad or soup. 513—CHOCOLATE COOKIES 2 squares chocolate Y% cup milk Y% cup shortening 2 cups flour 1 cup brown sugar 2% teaspoons baking powder 1 egg well beaten Y% teaspoon salt . 14 teaspoon cinnamon Put chocolate with shortening in mixing bowl and place over hot water until melted ; add other ingredients in order given. Chill, roll thin, and cut with fancy cutter. Bake in a moderate oven about ten minutes. 182 BETTER MEALS FOR LESS MONEY 514—GINGER WAFERS Y cup shortening % teaspoon soda 1 cup brown sugar YY, teaspoon salt 2%, cups bread flour 144 teaspoons ginger % cup milk Cream shortening and sugar; sift soda, salt, and ginger with flour, and add alternately with milk; chill; roll thin on baking sheet; mark in squares, and bake in a moderate oven eight or ten minutes. Remove from pan while warm. 515—MARSHMALLOW WAFERS Arrange thin crackers or wafers on a baking sheet, place a marshmallow on each one, and bake in a moderate oven for a few minutes until marshmallows melt; into each one press half a nut meat, raisin, cherry, or a bit of candied fruit. 516—MOLASSES BROWNIES ¥% cup shortening 1 beaten egg ¥% cup sugar Y% teaspoon baking powder ¥% cup molasses 1 cup flour 2 squares melted chocolate 34 cup chopped nut meats Cream the shortening, add other ingredients in order given, drop from spoon on greased pan, and bake about twelve minutes in a moderate oven. 517—-OATMEAL MACAROONS 1 egg 1 cup rolled oats 1% cup sugar ¥% cup shredded coconut 1 tablespoon melted butter 1% teaspoon salt Beat egg until light, add other ingredients in order given, beat well, and drop from spoon on greased pan; bake about fifteen minutes in a moderate oven. CAKES AND COOKIES 183 518 —PEANUT MACAROONS White of 1 egg 1 cup powdered sugar ¥% teaspoon salt 1 cup finely chopped peanuts . Add salt to the egg, and beat until stiff; add sugar and nuts, and mix well; drop from a teaspoon on a greased baking sheet two inches apart, and bake in a slow oven about fifteen minutes. 519—RAISIN DROP COOKIES 3 tablespoons shortening 2 teaspoons baking powder ¥% cup brown sugar 1 teaspoon cinnamon 1 egg well beaten 1% cup raisins seeded and 2 tablespoons milk chopped 1 cup flour Cream the shortening and sugar; add egg and milk, and beat well; add flour, baking powder, and cinnamon sifted together; add raisins; beat well, drop from a tea- spoon two inches apart on a greased baking sheet, and bake in a moderate oven about twelve minutes. 520—WALNUT WAFERS 2 eggs Y4 teaspoon cinnamon 1 cup brown sugar 4 teaspoon salt 1% eup flour 1% teaspoon baking powder 34 cup chopped nut meats Beat eggs until light ; add sugar, and beat well; add dry ingredients sifted together; beat well, add nuts, pour into a greased dripping pan, and bake in a moderate oven about ten minutes. Cut in squares while hot. Mixture may be baked in tiny scalloped tins if preferred. CHAPTER XXIII ICINGS AND FILLINGS 521—BOILED ICING! ¥% cup boiling water Y¥g teaspoon cream of tartar 1 cup sugar White of 1 egg 1 teaspoon vanilla Boil water and sugar to 240° F., or until the sirup forms soft ball when tried in cold water; add cream of tartar and vanilla, and pour slowly upon the stiffly beaten white of egg, beating constantly until thick enough to spread without running. For caramel flavor melt one- third of the sugar first. 522.—-CARAMEL ICING 1 cup brown sugar 1 teaspoon butter 14 cup milk Few grains salt Put ingredients in saucepan, and boil to 240° F., or until a soft ball can be formed when tested in cold water. Beat until creamy, and spread while warm. Chopped nut meats may be added. 523—CHOCOLATE ICING 2 squares chocolate Confectioners’ sugar Y, eup boiling water Y% teaspoon vanilla Melt chocolate, add boiling water, and mix well; add confectioners’ sugar until of right consistency to spread; add vanilla and beat well. Coffee may be used in place of water. 1The sirup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered. 184 ICINGS AND FILLINGS 185 524—COCOA ICING 1 tablespoon butter 2 tablespoons cocoa 2 tablespoons milk ‘Confectioners’ sugar Heat butter and milk in a saucepan, remove from fire, add cocoa, and enough confectioners’ sugar to thicken. About one cup of sugar will be required. 525—COFFEE ICING Follow directions for Boiled Icing (see No. 521), using strong coffee in place of water. Or to recipe for Quick Icing (see No. 528) or Cream Icing (see No. 526) add one teaspoon of instantaneous coffee. 526.—-CREAM ICING 1% eups confectioners’ Heavy cream sugar 14 teaspoon vanilla Sift sugar and add cream until of right consistency to spread (about two tablespoons); add flavoring, and beat well. 527.-ORANGE ICING Juice of 14 orange Grated rind of 4% orange Confectioners’ sugar Mix sugar with orange juice and rind until icing is firm enough to spread. 528.—QUICK ICING 1 tablespoon butter _ Confectioners’ sugar 2 tablespoons boiling water Y% teaspoon flavoring Pour boiling water over butter; stir in sugar enough to thicken; add extract, and beat well before spreading. (A little more than one cup of sugar will usually be required.) 186 BETTER MEALS FOR LESS MONEY 529——APPLE FILLING 3 baked apples White of 1 egg 1 cup confectioners’ sugar Press apples through a sieve; beat white of egg until stiff; add half of sugar, and beat well; add apple and remaining sugar gradually, and beat until very light. Spread between layers and on top of cake. Two table- spoons of tart jelly may be beaten with the apple. 580—-COFFEE CREAM FILLING Follow recipe for Cream Filling (see No. 531), but use one-half cup strong coffee in place of one-half cup of milk. Or add one teaspoon of instantaneous coffee to the recipe. 531—CREAM FILLING 1% cups milk Y@ teaspoon salt 1 cup sugar 1 egg slightly beaten Y, cup cornstarch 1 teaspoon flavoring Scald milk, mix sugar, cornstarch, salt, and egg; add to milk, and cook over hot water, stirring constantly until mixture thickens; cook fifteen minutes, stirring occa- sionally. Cool and flavor before spreading. . 532.—DATE AND FIG FILLING 1 cup figs -Y4 cup sugar 1 cup dates Y% cup boiling water Juice % lemon Wash, dry, and chop figs; wash, dry, stone, and chop dates; mix fruit with sugar, water, and lemon juice, and cook over hot water until thick enough to spread. ICINGS AND FILLINGS 187 533.—FUDGE FILLING 144 cups brown sugar ¥% cup milk 1 tablespoon butter Few grains salt 1 square chocolate % cup nut meats chopped Put sugar, butter, chocolate, milk, and salt in a sauce- pan; heat slowly to boiling point, and boil to 240° F., or until a soft ball can be formed when tested in cold water; remove from fire, add nuts, and beat until smooth and creamy. 534—MARSHMALLOW FILLING 1 cup sugar Y% pound marshmallows ¥4 cup boiling water 1 teaspoon vanilla Boil sugar and water to 240° F., or until a soft ball can be formed when tested in cold water; soften marsh- mallows over hot water, add sirup, and when partly cooled add vanilla and beat until stiff enough to spread. Chopped nuts, dates, figs, raisins, or candied fruits may be added. 535.—MOCHA FILLING 2 tablespoons hot black 2 tablespoons cocoa coffee 1% teaspoon vanilla 1 tablespoon butter 1 cup confectioners’ sugar Mix coffee, butter, cocoa, and vanilla, and add sugar enough for mixture to spread without running. 536—ORANGE FILLING Y% cup sugar Y cup orange juice 8 tablespoons flour 1 beaten egg Grated rind 1% orange 1 teaspoon butter Mix sugar, flour, and rind in the top of double boiler, add orange juice, egg, and butter, and cook over hot water for twelve minutes, stirring often. 188 BETTER MEALS FOR LESS MONEY 5387—PRUNE FILLING To recipe for Boiled Icing (see No. 521) add two-thirds of a cup of cooked prunes which have been stoned and cut in small pieces, and the chopped meats from six of the prune stones. Spread between layers of cake. CHAPTER XXIV HOT DESSERTS 538.— APPLE ROULETTES Use recipe for Baking Powder Biscuit (see No. 424) ; roll dough very thin, brush with melted butter, and spread with one cup of chopped apple, mixed with one-fourth cup of sugar, and one teaspoon of cinnamon; roll firmly like a jelly roll, cut in three-fourths-inch slices, place in but- tered pan, and bake in a hot oven fifteen minutes. Serve with hot liquid sauce. 539.—DUTCH APPLE CAKE 144 cups flour 1 egg 3 teaspoons baking % cup milk powder 2 tablespoons melted shortening Y% teaspoon salt 3 apples 3 tablespoons sugar 2 tablespoons sugar 1% teaspoon cinnamon Sift together flour, baking powder, salt, and sugar; add egg’ well beaten, milk, and shortening; beat well, and spread in a greased pan, having mixture about an inch deep; core, pare, and quarter apples, cut in thick slices, and arrange in rows on top of cake; sprinkle with sugar and cinnamon, and bake in het oven half an hour. Serve with liquid sauce. 189 190 BETTER MEALS FOR LESS MONEY 540—STEAMED APPLE PUDDING 6 apples 8 teaspoons baking powder 144 cup sugar Y% teaspoon salt Y% teaspoon nutmeg 2 tablespoons shortening 14% cups flour 34 cup milk Pare, core, and slice apples; place in a greased pudding dish, and sprinkle with sugar and nutmeg mixed. Sift flour, baking powder, and salt; rub in shortening with finger tips, and mix with milk; spread over apples, and steam for one hour. Turn out of dish, and serve with apples on top. Serve with Soft Sauce (see No. 617). 541—BANANA TOAST Mash and sweeten bananas, heap on rounds of buttered toast, and heat in oven. Serve hot with cream or rich milk. Garnish with split cherries, nuts, or bits of jelly. 542.—BLACKBERRY PUDDING Add one cup of blackberries to recipe for Cottage Pud- ding (see No. 549) and serve with Blackberry Sauce (see No. 618). 543.—BLUEBERRY PUDDING To recipe for Cottage Pudding (see No. 549) add one cup of blueberries. 544—BROWN BETTY 2 eups soft bread crumbs 1% teaspoon clove 4 tablespoons butter Y teaspoon nutmeg 4 apples 2 tablespoons molasses ¥% cup brown sugar 2 tablespoons hot water YY teaspoon cinnamon Y4 teaspoon salt Mix crumbs with melted butter; pare, core, and slice apples; mix sugar and spices; arrange crumbs and apple HOT DESSERTS 191 in layers in a greased baking dish, sprinkle each layer with sugar; mix molasses, water, and salt, and pour over all. Bake slowly for an hour and a half. 545—BAKED CRANBERRY PUDDING 2 cups soft bread crumbs 1 cup sugar % cup butter % cup sultana raisins 1 cup chopped cranberries 14 cup boiling water Mix crumbs with melted butter; add cranberries, sugar, and raisins, and put into a greased baking dish; add water, and bake in a slow oven one hour. Serve with Soft Sauce (see No. 617). 546—BAKED INDIAN PUDDING 2 cups boiling water 3 cups hot milk 1 teaspoon salt 44 cup molasses 5 tablespoons fine corn ¥4 teaspoon ginger meal Add salt to boiling water, sift in corn meal very slowly, and boil ten minutes, stirring often; add milk, molasses, and ginger, pour into a greased earthen dish, and bake very slowly for three hours. Serve with rich milk, cream, or Ginger Sauce (see No. 611). 547—CARAMEL TOAST PUDDING 34 cup sugar 1 tablespoon butter 2 slices toast 14 teaspoon salt i. 2 cups hot milk % teaspoon nutmeg 1 egg Caramelize sugar; cut each slice of toast in quarters, dip in caramel, and arrange in baking dish; add milk to caramel remaining in pan, and stir until dissolved; 192 BETTER MEALS FOR LESS MONEY add butter, salt, nutmeg, and egg slightly beaten; pour over toast, and bake in slow oven about half an hour. Serve with cream, rich milk, or liquid sauce. 548—_STEAMED CHOCOLATE PUDDING Y% cup sugar Y% teaspoon salt 1 tablespoon melted butter 1 cup flour 1 beaten egg 14% teaspoons baking powder Y% cup milk Y% teaspoon cinnamon 1 square melted chocolate Mix in order given, put in pudding mold, cover closely, and steam one hour. Serve with cream or Soft Sauce (see No. 617). 549—COTTAGE PUDDING Y, cup shortening 34 cup milk Y% cup sugar 2 cups flour 1 egg 4 teaspoons baking powder Y%, teaspoon salt Cream the butter; add the sugar and the well-beaten egg, and beat well; add the milk and then the flour, bak- ing powder, and salt, which have been sifted together; beat again, and bake in hot oven in pudding dish about half an hour, or in individual tins about twenty minutes. Serve with hot liquid sauce. 550—STEAMED FIG PUDDING ¥% cup shortening 5 teaspoons baking powder 4% cup sugar 1 teaspoon cinnamon 1 egg well beaten Y% teaspoon nutmeg 1 cup milk YZ teaspoon salt 14 cup molasses 1 pound figs chopped 21% cups flour Y cup currants Y% cup flour Mix shortening and sugar, and beat until creamy; add egg, milk, and molasses, add two and a half cups of flour HOT DESSERTS 193 sifted with baking powder, spices, and salt; beat well; add figs and currants mixed with one-half cup of flour. Pour into a greased mold, and steam three hours, or pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with Cranberry Sauce (see No. 606) or Currant Jelly Sauce (see No. 608). This pudding keeps well and can be reheated in the top of the double boiler. 551—STEAMED FRUIT PUDDING 1 egg well beaten 14 teaspoon salt 1 cup molasses 1 teaspoon cinnamon ¥% cup water Y teaspoon clove 2 tablespoons melted 1% teaspoon mace shortening 34 cup raisins seeded and 1¥% cups flour chopped Y% teaspoon soda Y% eup currants Mix egg, molasses, water, and shortening; add dry in- gredients sifted together; add fruit; mix well, pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with a tart sauce. One cup of dates, stoned and cut in pieces, may be used instead of raisins and currants. 552—MOCK INDIAN PUDDING 2 slices bread buttered 4% cup sugar 2 cups milk ¥4 teaspoon cinnamon % cup molasses Y, teaspoon salt Butter two slices bread cut three-quarters of an inch thick, put into buttered baking dish, and pour over the bread the rest of the ingredients mixed together. Bake one and a half hours in a slow oven, 194 BETTER MEALS FOR LESS MONEY 553—INDIAN TAPIOCA PUDDING ¥ cup pearl tapioca 14 cup molasses 2 eups boiling water 1 tablespoon butter 14 teaspoons salt Y, teaspoon cinnamon Y% cup corn meal 3 cups hot milk Soak tapioca in cold water for one hour, and drain; add salt to boiling water, sift in corn meal, and boil ten minutes, stirring often; add tapioca and other ingredients, pour into a greased earthen dish, and bake slowly for two hours. 554—PEACH DUMPLINGS Cover halves of preserved peaches with Shortcake Dough (see No. 441) rolled thin; bake in hot oven, and serve with hot peach sirup and hard sauce. 555.—BAKED RICE CUSTARD 1 cup cooked rice Pinch of salt 2 eggs 1% cups milk 4% cup sugar Y% teaspoon lemon extract Mix in order given and bake about twenty minutes in a moderate oven. Serve hot or cold with cream or rich milk, 556.—BAKED RICE PUDDING Y cup rice Y% teaspoon salt 2 cups milk Y% nutmeg grated 2 cups boiling water 1 cup raisins seeded and Y, cup sugar chopped Wash rice, mix with other ingredients, pour into a greased baking dish, and bake slowly for three hours. Stir occasionally during first hour of baking to prevent HOT DESSERTS 195 rice and fruit from settling. Serve with rich milk or cream. 557.—MULLED RICE Y% cup rice Y, teaspoon salt 2 cups hot milk 1 egg 1 tablespoon butter 1% teaspoon nutmeg 2 tablespoons sugar 2 tablespoons grape juice Wash rice, and cook with milk, butter, sugar, and salt in double boiler until tender; beat egg, add nutmeg and grape juice, stir into rice, and cook five minutes. Serve with cream or rich milk. CHAPTER XXV COLD DESSERTS 558—BANANA ROYAL 4 bananas 4 slices of French Toast (see Y% cup currant jelly No. 467) or stale sponge Y cup powdered sugar cake Force bananas and jelly through potato ricer or a sieve, add sugar, and heap on French toast or sponge cake. Or line individual glasses with lady fingers and fill with banana mixture. 559—BANANA WHIP 4 bananas 4 tablespoons powdered sugar 4 tablespoons grape juice Whites of 2 eggs or jelly Peel and scrape bananas, force through a sieve; add grape juice, sugar, and stiffly beaten whites of eggs; pile lightly in individual glass dishes, garnish with bits of jelly, and serve at once. Al] materials should be very cold. 560.—-BANANA AND GRAPE JUICE JELLY ¥% box gelatine 4, cup strained lemon juice Y% cup grape juice 34 cup sugar 2% cups boiling water 2 large bananas Soak gelatine in grape juice five minutes; dissolve in boiling water, add lemon juice and sugar. When jelly begins to stiffen, beat with egg beater, and add the bananas pressed through a sieve. 196 COLD DESSERTS 197 561—BLACKBERRY MOLD 1 quart blackberries Y4 teaspoon salt 44 cup sugar 2 cups water 34 cup farina Heat berries, sugar, salt, and water, and when boiling add farina slowly. Cook over hot water half an hour, turn into a mold, and serve cold with cream. Blueberries, either fresh or canned, may be used in place of black- berries. 562—CHARLOTTE RUSSE FILLING 1% cups thin cream Y% cup hot milk 1% teaspoons gelatine 3 tablespoons powdered sugar 2 tablespoons cold milk Y% teaspoon vanilla Whip the cream with a whip churn; skim off the froth as it rises, and place in a fine sieve to drain; soak gelatine in cold milk, dissolve in hot milk, add sugar and flavoring. Stir occasionally until mixture begins to stiffen; then fold in the whip from the cream. 563—_CHOCOLATE BLANCMANGE 2 cups hot milk Y4 teaspoon cinnamon 4 tablespoons cornstarch 14 cup sugar Y4 teaspoon salt, 144 squares chocolate melted Whites 2 eggs Scald milk; mix cornstarch, salt, cinnamon, and sugar; add slowly to milk, and cook over hot water until thickened, stirring constantly; add chocolate and cook for fifteen minutes, stirring occasionally; fold in the stiffly beaten whites of eggs, and turn into individual molds to chill. 198 BETTER MEALS FOR LESS MONEY 564—COCONUT AND ORANGE JELLY % box gelatine Y% cup orange marmalade 1% eup cold water 4% cup sugar 1 cup hot milk 1 can coconut Cold milk Soak gelatine in cold water for five minutes; dissolve in hot milk; add marmalade and sugar; drain one can of coconut, and add to coconut milk enough cold milk to make one and a half cups; mix with jelly, add coconut, and pour into a mold to chill. 565—COFFEE CARAMEL CUSTARDS 1% cup sugar 1 cup strong coffee 1 cup milk 2 eggs Few grains salt Put sugar in smooth saucepan, and stir over fire until a light-colored caramel is formed. (Avoid burning.) Heat milk and coffee, add to caramel, and keep over hot water until caramel is dissolved; add eggs slightly beaten and salt; strain into cups, and bake in slow oven until firm. 566—COFFEE JUNKET 2 cups lukewarm milk Few grains salt Y%, cup sugar Y% junket tablet 1 teaspoon instantaneous 1 teaspoon cold water coffee Mix milk, sugar, coffee, and salt; stir until sugar is dissolved ; dissolve junket tablet in cold water, add to milk, and pour into glasses. If milk is overheated junket will not be firm. COLD DESSERTS 199 567—CRANBERRY WHIP Follow recipe for Prune Whip (see No. 574), using one cup of strained cranberry sauce instead of prunes. 568—SOFT CUSTARD 2 cups milk Few grains salt Yolks of 2 eggs 1 teaspoon cornstarch 44 cup sugar 4 teaspoon vanilla Scald the milk; mix sugar, salt, and cornstarch, add to beaten egg yolks, and stir into the hot milk; cook over hot water ten minutes, stirring constantly until thickened ; beat with egg beater; strain, cool, and add vanilla. To vary the flavor, the sugar may be caramelized, or other extracts may be used. Serve in glasses with a meringue made of the whites of eggs beaten stiff and sweetened with two tablespoons of sugar. Garnish with dots of red jelly. 569—COFFEE AND RICE JELLY 4 box gelatine 1 cup milk Y% cup cold coffee 34 cup sugar 2 cups hot strong coffee 1 cup cooked rice Soak gelatine in cold coffee five minutes; add hot coffee’ and stir until dissolved; add milk and sugar; chill, and, when beginning to stiffen, beat with egg beater, add rice, and turn into a mold. 570—FRUIT CREAM 2 bananas 1 tablespoon granulated gela- 1 orange tine % lemon Y% cup boiling water ¥% cup powdered sugar 1 cup cream whipped Press bananas through a sieve; add juice and pulp of orange, juice of Jemon, sugar, and gelatine which has 200 BETTER MEALS FOR LESS MONEY been dissolved in hot water. Stir over ice water until mixture begins to stiffen, then fold in the cream. Put in mold and chill. 571—SPICED FRUIT JELLY 6 apples 1 tablespoon gelatine ¥% cup cranberries Y, cup cold water %4 cup boiling water Y% teaspoon cinnamon 1 cup sugar 4, teaspoon clove Core and slice apples, and cook with cranberries and boiling water fifteen minutes; press through a sieve, add sugar, gelatine dissolved in cold water, and spice. Stir until sugar is dissolved, pour into a mold, and put in a cool place until firm. 572.—FRUIT WHIP (Uncooked) 4 tart apples grated 8 dates stoned and chopped 4 figs chopped 2 tablespoons fruit jelly Whites of 2 eggs Mix fruit; mash jelly with a fork; add to fruit, and fold in the stiffly beaten whites of eggs. Serve in glasses, and garnish with bits of jelly. 573.—PINEAPPLE PUDDING Follow recipe for Chocolate Blanemange (see No. 563), omitting chocolate and cinnamon, and adding one- half can of grated pineapple. 574.—PRUNE WHIP Press cooked and stoned prunes through a sieve; to one cup of prune pulp add two tablespoons of sugar; beat the COLD DESSERTS 201 whites of two eggs very stiff ; add prune mixture gradually, and beat well with a strong egg beater; when light turn into a small greased baking dish or into four individual dishes, and bake in a slow oven about twenty minutes, or until firm. Serve plain or with a custard sauce made from the yolks of the eggs. 575.—PRUNE AND WHEAT .MOLD 1 cup prunes Y teaspoon salt Boiling water Y% cup Cream of Wheat Wash prunes, soak over night; cook in same water until tender, and remove the stones; measure prunes and juice, and add boiling water to make one quart; add salt; slowly sift in wheat, and cook over hot water for half an hour, stirring often at first; turn into a mold to cool. 576—JELLIED PRUNES AND CRANBERRIES 1 cup prunes 1 cup sugar Boiling water , Y, box gelatine 1 cup cranberries chopped 1% cup cold water Wash prunes, and soak over night in water to cover ; cook until soft in same water; drain, measure juice, and add enough boiling water to make three cups; put cranberries in a colander and rinse off the seeds with running water ; drain, and add to water; add sugar, and cook ten minutes; add the gelatine soaked in cold water; stone the prunes, cut in quarters, and add to cranberries; turn into a mold, and chill. 202 BETTER MEALS FOR LESS MONEY 577.—RICE MOLD 1 cup rice Juice of 1 orange 2 quarts boiling water Grated rind of 4% orange 1 tablespoon salt 34 cup powdered sugar 2 tablespoons grape juice Cook rice in boiling salted water until tender; drain; mix with orange, sugar, and grape juice; press into a mold, and chill; turn out of mold, and serve with cream. 578.—SEA MOSS BLANCMANGE Y, cup sea moss Y, cup sugar 1 quart milk 4 teaspoon salt 1 teaspoon vanilla Soak moss in lukewarm water for ten minutes; lift carefully from the water so as not to disturb any sand which may have settled; rinse moss, drain well, add to hot milk, and cook in double boiler for half an hour. Strain through a fine sieve, add sugar, salt, and vanilla, and turn into a mold until firm. Serve with crushed berries, sliced bananas, or stewed fruit. CHAPTER XXVI FROZEN DESSERTS 579.—TO FREEZE ICES Use one measure of freezing salt to three measures of finely cracked ice for ice cream, sherbet, and all mixtures which are to be churned. Freeze slowly, remove dasher, pack solidly, add fresh salt and ite, and let stand for an hour before serving. To freeze mousse, bombe, and all unchurned mixtures, pack in equal parts of salt and ice, and let stand three hours. 580.—FROZEN CUSTARD 1 quart milk 2 teaspoons cornstarch 2 eggs 1 tablespoon vanilla 1 cup sugar Few grains salt Scald milk; beat eggs slightly, add sugar mixed with cornstarch, and stir into milk; cook over hot water for twelve minutes, stirring constantly at first. Cool, add vanilla and salt, and freeze. Part cream may be used to advantage, or one can of evaporated milk with enough fresh milk added to make one quart. 581—CHOCOLATE ICE CREAM Follow recipe for Vanilla Ice Cream (see No. 589), adding two and a half squares of chocolate to the custard before cooking. 203 204 BETTER MEALS FOR LESS MONEY 582.—COCOA ICE CREAM 1 pint milk Few grains salt 2 inches stick cinnamon 1 teaspoon cornstarch 1 cup sugar 1 egg beaten 1% cup cocoa 1 pint cream 1 teaspoon vanilla Scald milk with cinnamon; mix sugar, cocoa, salt, corn- starch, and egg, and cook with milk until slightly thick- ened; cool, remove cinnamon, add cream and vanilla, and freeze. 583—COFFEE ICE CREAM 1 can evaporated milk 2 teaspoons instantaneous 1 cup boiling water coffee 4% cup sugar Add boiling water to milk, and cool; add sugar and flavoring, and freeze. Serve in glasses and garnish with whipped cream. 584—_ MINT ICE CREAM 1 quart thin cream 4% pound mint stick candy White of 1 egg Put half of cream in double boiler with candy, and heat until candy is dissolved. Cool, add the remainder of cream whipped, and the white of egg beaten stiff; freeze; and serve in glasses garnished with small green mint candies. 585.—-ORANGE VELVET CREAM 1 cup sugar 1 cup orange juice 1 cup water Juice of 1 lemon Whites of 2 eggs 1 pint cream whipped Boil sugar and water until it threads; cool slightly and add gradually to the stiffly beaten whites of eggs, beating FROZEN DESSERTS 205 steadily for three minutes; add fruit juice, and when cool fold in cream. Freeze, and serve in glasses garnished with candied orange peel and a few mint leaves, 586.—PHILADELPHIA ICE CREAM 1 quart thin cream Few grains salt 34 cup sugar 1 tablespoon flavoring Mix and freeze. 587.—PRUNE ICE CREAM 1% cups hot milk 1% cup brown sugar 2 eggs slightly beaten 1 cup cream 2 cups cooked prunes Cook milk, eggs, and sugar over hot water until thick- ened, stirring constantly; when cool add cream, prunes stoned and pressed through a sieve, and freeze. Undiluted, unsweetened, evaporated milk may be used in place of cream. 588—STRAWBERRY ICE CREAM 1 quart strawberries 11% cups sugar 1 quart thin cream Mash strawberries, add sugar, let stand an hour, and press through a sieve; add cream, and freeze. 589.—VANILLA ICE CREAM 1 pint milk Few grains salt 1 cup sugar 1 pint cream 2 eggs 1 tablespoon vanilla Scald milk, add sugar, salt, and eggs slightly beaten; cook over hot water until mixture coats spoon; cool; add cream and vanilla, and freeze. 216 BETTER MEALS FOR LESS MONEY 627—MERINGUE FOR TARTS AND PIES Whites of 2 eggs Y% cup granulated sugar Beat the whites of eggs very stiff, add sugar gradually, spread over tarts or pies, mounding in the center; put in a slow oven, and bake about ten minutes for tarts and fifteen minutes for pies. If baked slowly, meringue will not settle. 628.—ONE-EGG MERINGUE White of 1 egg 1 teaspoon baking powder 1% cup granulated sugar 14 teaspoon extract Beat the egg until stiff, add gradually sugar mixed with baking powder, flavor, spread on tarts or pies, and bake in a moderate oven ten minutes. 629—SLICED APPLE PIE 314 cups pared and sliced 1% teaspoon salt apples ¥% teaspoon nutmeg or cinna- Y% cup sugar mon Line a plate with paste, fill with apples, mounding them in the center; mix sugar, salt, and seasoning, and cover apples; moisten edge of paste with water; roll out paste for top crust, cut one-half inch larger than plate, and cut a few small gashes in the center; cover pie, turn edge under the lower crust, and press firmly. Brush with milk, and bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced. 6830.—BLUEBERRY PIE 21% cups blueberries 21% tablespoons flour % cup sugar 1 teaspoon butter Line a pie plate with paste; fill with berries, add sugar and flour mixed, and dot butter over top. Cover, and bake the same as Apple Pie (see No. 629). PASTRIES 217 681—CHERRY PIE Follow recipe for Blueberry Pie (see No. 630), using stoned cherries in place of blueberries and adding one- fourth cup more sugar. 632—MOCK CHERRY PIE 144 cups cranberries 2 tablespoons sifted crumbs chopped and rinsed or flour YY cup raisins seeded and 1 cup sugar chopped Y% cup water Mix, and bake in two crusts, the same as Apple Pie (see No. 629). 688—CRANBERRY PIE 2 cups cranberries 2 tablespoons sifted crumbs 14%, cups sugar % cup hot water Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll paste one-quarter inch thick, cover a perforated tin plate, trim the edge evenly, and moisten edge with water ; fill with cranberries, cover with half-inch strips of paste placed half an inch apart to form a lattice top; trim the edges neatly, moisten, and finish with a half- inch strip of paste around the edge. Bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced. 6834.—-OPEN CRANBERRY PIE 1144 cups cranberries % cup water 1 cup sugar 2 tablespoons sifted crumbs Mix berries, sugar, and water, and cook for ten minutes, stirring frequently to break the berries; add crumbs, and when nearly cool pour into a baked pie shell. Garnish with bits of baked pastry. 218 BETTER MEALS FOR LESS MONEY 685—CUSTARD PIE (Cake Crumbs) 2 cups hot milk 1 egg slightly beaten Y% cup dry cake crumbs 4 teaspoon salt 2 tablespoons sugar Nutmeg Mix crumbs and milk, let stand for five minutes, and press through a sieve; add sugar, egg, and salt; line a deep plate with paste rolled thin; build up a firm cdge of crust, fill with custard, and dust with nutmeg. Bake about forty minutes. The oven should be hot for the first ten minutes, and then the heat should be reduced. 636.—_GOOSEBERRY PIE To recipe for Gooseberry Patties (see No. 648) add two tablespoons of dried and sifted crumbs. Prepare and bake the same as Cranberry Pie (see No. 633). 637.—LEMON PIE 1 slice bread one inch 1 cup sugar thick Yolks 2 eggs 1 cup boiling water 1g teaspoon salt Rind and juice 1 lemon Remove crusts from bread; cover bread with boiling water, let stand a few minutes, and press through a sieve; add sugar, egg yolks slightly beaten, salt, lemon rind, and lemon juice. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). Make a Meringue (see No. 627) of the whites of eggs. 638.— MARLBOROUGH PIE 6 apples Grated rind and juice 1 lemon ¥% cup sugar 1 teaspoon cinnamon 2 macaroons rolled Y4 teaspoon salt 2 tablespoons butter 2 eggs slightly beaten Pare and slice apples, add one-quarter cup of water ; cook until soft, and rub through a sieve; add other ingre- PASTRIES 219 dients in order given. Line a deep plate or patty tins with rich paste, fill, and bake about forty minutes. Cake crumbs may be substituted for macaroons. 689.—MINCE PIE Line a perforated tin plate with paste, rolled one-fourth inch thick ; fill with mince meat, moisten edges with water, and cover with an upper crust with a few small gashes cut in it; turn the edge under lower crust about half an inch, press firmly, and trim edges of paste with a knife, slanting toward the center; brush with milk, and bake in a hot oven about half an hour. 640.—ORANGE PIE 1% cups hot milk Grated rind of 14 orange Y% cup cake crumbs Juice of 1 orange 1% eup sugar 1 egg slightly beaten 1% teaspoon salt Mix milk and crumbs, let stand five minutes, and press through a fine sieve; add other ingredients. Prepare paste, fill, and- bake the same as Custard Pie (see No. 635). 641.—PINEAPPLE PIE 1 can grated pineapple Few grains salt 1 cup sugar 1 egg 21% tablespoons flour 1% tablespoon butter Mix sugar, flour, and salt, add beaten egg, and mix with pineapple; pour into a deep pie plate lined with paste, add butter in small pieces, cover with strips of paste, and bake in a hot oven about forty minutes, reducing the heat during second half of baking. 220 BETTER MEALS FOR LESS MONEY 642.—PRUNE PIE 2 cups cooked prunes 1 tablespoon flour YQ cup sugar Grated rind of 14 orange Stone prunes, cut in quarters, and put into a paste-lined plate; cover with sugar, flour, and rind mixed. Cover with upper crust, brush with milk, and bake in a hot oven half an hour, reducing the heat during second half of baking. 648.—PUMPKIN PIE 1% cups baked pumpkin % teaspoon ginger 1 egg well beaten 1 teaspoon cinnamon % cup brown sugar Y% teaspoon cornstarch Y% teaspoon salt 144 cups milk Cut pumpkin in pieces and bake in a hot oven; mash and strain, and to one and a half cups add the other ingre- dients in order given. Prepare paste and bake the same as Custard Pie (see No. 635). 644.—RAISIN PIE % cup raisins seeded and 1 cup brown sugar chopped 4% cup vinegar 144 cups hot water 2 tablespoons butter Y4 cup sifted crumbs Mix, and cook for ten minutes; cool; and bake the same as Cranberry Pie (see No. 633). 645.—RHUBARB PIE 2. cups rhubarb Y, cup sifted crumbs 2 tablespoons sultana 1 cup sugar raisins Grating of nutmeg Few grains salt Cut rhubarb in half-inch pieces, place in a strainer, and scald with boiling water; drain, put into a paste-lined PASTRIES 221 plate, cover with raisins, crumbs, sugar, and nutmeg and salt mixed; cover with an upper crust, and bake the same as Apple Pie (see No. 629). 646.—SQUASH PIE 144 cups cooked squash Y% teaspoon cinnamon 1 cup sugar Y% teaspoon nutmeg 34 teaspoon salt 1 egg beaten Y, cup sifted crumbs 1% cups milk Mix in order given. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). 647.—BANBURY TARTS 1 cup raisins Juice and rind of 1 lemon 34 cup sugar Y cup sifted crumbs Seed and chop raisins, and mix with sugar, lemon, and crumbs. Roll paste one-eighth inch thick, and cut in three- inch rounds; put half a tablespoon of raisin mixture on half of each round, moisten edges with water, fold double, and press edges firmly together. Prick with a fork, and bake in a hot oven about fifteen minutes. 648.-GOOSEBERRY PATTIES Remove tops and stems from one pint of gooseberries; . wash, add one-half cup water, and cook about fifteen min- utes, or until soft and well broken; add one cup of sugar, and cool; line patty pans with paste, fill with gooseberries, cover with narrow strips of paste to form a lattice. Bake in a hot oven twenty-five minutes. 649—PRUNE AND APPLE TART FILLING Use recipe for Prune and Apple Shortcake (see No. 445), fill cooked paste shells, and garnish with bits of cooked paste. 222 BETTER MEALS FOR LESS MONEY 650—PRUNE PATTIES Line patty pans with paste; prepare filling as for Prune Pie (see No. 642) ; mix, and fill pans; cover with a lattice- work of narrow strips of paste, and finish with a narrow strip of paste around the outer edge. Bake in a hot oven about twenty-five minutes. 651—INDIVIDUAL RASPBERRY PIE Roll paste one-eighth inch thick, cut into circles two and a half inches in diameter. Put a tablespoon of rasp- berry jam on half of them, and moisten the edges with water. With a small round cutter make three holes in each remaining circle, place on top of jam, press edges firmly together, and bake about fifteen minutes in a hot oven. Bake the small cut-out pieces of paste, and serve with soup. 652.—-RHUBARB MERINGUE PATTIES 2 cups rhubarb 1 egg yolk beaten Y, cup water 3 tablespoons sifted crumbs 1 cup sugar 1 teaspoon butter Cut rhubarb in half-inch pieces and cook with water ten minutes; add sugar, egg yolk, crumbs, and butter, and cook five minutes; when cool, fill Patty Shells (see No. 621), cover with One-exe Meringue (see No. 628), and bake ten minutes in a moderate oven. 653.—SQUASH PATTIES (without Eggs) 2 cups cooked and sifted % teaspoon salt squash 1 tablespoon dried and sifted Y cup sugar crumbs 4 teaspoon lemon extract Mix in order given. Line patty pans with paste, fill with squash, and bake in a hot oven about twenty-five minutes. PASTRIES 223 654—CHEESE STRAWS Y% cup flour Yg teaspoon mustard 1 tablespoon shortening Y, teaspoon paprika 14 cup grated cheese Y, teaspoon baking powder Y¥g teaspoon salt Ice water Rub shortening into flour with finger tips; add cheese, seasonings, and baking powder, and mix to a stiff dough with ice water. Roll out, fold in four layers, roll out again and fold as before; put on ice to chill; roll out one- third inch thick, and cut into four-inch straws. Bake in a hot oven about twelve minutes. 655—CHEESE STRAWS (Left-over Paste) Roll trimmings of pastry into a thin sheet, sprinkle with grated cheese and paprika; fold in four layers; repeat; chill, cut into straws, and bake in a hot oven about twelve minutes. 656—CHEESE WAFERS Prepare paste as for Cheese Straws (see No. 654); roll out very thin, cut with a two-inch cutter, and bake in a hot oven about six minutes. 657.—_CINNAMON HEARTS Roll Rich Paste (see No. 620) very thin in an even rectangular shape; sprinkle with powdered sugar mixed with a little cinnamon. The paste should be about twelve inches long. Fold each end toward the center two inches; fold each end again toward the center; fold double, and chill. Cut in one-third-inch slices, place flat side down on a baking sheet two inches apart, and bake in a hot oven about eight minutes. CHAPTER XXIX FRUITS, COOKED AND UNCOOKED* 658—TO COOK DRIED FRUIT Wash thoroughly in two or three cold waters; put in granite kettle, cover with water, and soak twenty-four hours; cook very slowly two or three hours until tender; add sugar, and simmer half an hour. 659—BAKED APPLES WITH DATES Wipe and core apples, and place in baking dish (not tin); in each cavity put a stoned date, a tablespoon of sugar, and two tablespoons of boiling water; bake in a moderate oven about half an hour, basting often. Apple jelly may be used in place of dates, or sugar may be mixed with a little cinnamon or nutmeg. 660—GRAPE AND APPLE JELLY Y% peck grapes 3 tart apples Sugar Pick over, stew, and mash grapes, put in kettle with apples, which have been coarsely chopped, but not pared or cored; heat to boiling point, mash, and boil thirty min- utes; strain through a jelly bag; measure juice, return to kettle, and boil five minutes; add an equal amount of heated sugar, and boil three minutes. Skim well and pour into glasses. For standard recipes for jellies and preserves, see Farmers’ Bulletin No. 203. 224 FRUITS, COOKED AND UNCOOKED 225 661—SPICED APPLE JELLY Wash apples, cut in quarters, cover with equal parts of water and vinegar, and cook half an hour; drain; and to each quart of juice add one-third cup of mixed spices (tied in a bag), and boil twenty minutes. Remove spices. Add heated sugar, allowing one quart for each quart of juice. Boil ten minutes, and pour into glasses. When cold and firm cover with melted paraffin. 662.—GRAPE JUICE AND APPLE SAUCE 1 cup grape juice 4 apples % cup sugar 4 slices sponge cake or toast Boil grape juice and sugar for five minutes; pare, core, and slice apples, and cook in grape juice until tender ; cool, and serve on toast or cake. Two cups of grapes cooked with one-half cup of water and pressed through a sieve may be used in place of juice. 663—DARK RED APPLE SAUCE 8 tart apples Y teaspoon nutmeg 1 cup sugar 1% cup hot water Pare and core apples, and cut into eighths; put into an earthen dish; add sugar, nutmeg, and hot water; cover closely, and bake in a slow oven three hours. 664.—BAKED BANANAS Peel, scrape, and slice six bananas; put into a greased baking dish in layers, and sprinkle each layer with brown sugar; dot a tablespoon of butter over the top, and sprinkle with the juice of half a lemon. Bake in a moderate oven half an hour. 226 BETTER MEALS FOR LESS MONEY 665—BANANAS WITH FIGS AND NUTS 4 bananas 2 tablespoons powdered sugar 4 figs Y, cup chopped nut meats Peel, scrape, and slice bananas; wash, dry, and chop figs; spread over bananas; sprinkle with sugar and nut meats, and serve with cream. Grape nuts may be used in place of nut meats. 666.—MOCK BAR-LE-DUC CURRANTS % cup large, hard cranberries 1 cup sugar ¥% cup boiling water Cut cranberries in quarters, place in colander, and wash under running water to remove the seeds; heat sugar and water slowly to the boiling point, and boil seven minutes ; add cranberries, and boil seven minutes. Seal in small glasses. 667—RED CURRANT CONSERVE 2 pounds red currants 1 cup raisins 2 oranges 14% pounds sugar Wash currants; grate rind of oranges and remove pulp; seed raisins and cut in halves; put in preserving kettle with sugar, heat gradually to boiling point, and simmer until as thick as marmalade. 668.—_CRANBERRY CONSERVE 1 quart cranberries 1 cup raisins seeded and 1 cup water chopped Grated rind 1 orange 2%, cups sugar Pulp and juice of 2 % cup nut meats chopped oranges Wash cranberries and chop rather coarsely; put in colander and rinse with running water to remove seeds; FRUITS, COOKED AND UNCOOKED 227 add water, oranges, and raisins; cook fifteen minutes; add sugar and boil two minutes; add nut meats and pour into glasses. 669.—SPICED CRANBERRIES 1 quart cranberries 4 cup water 2 cups brown sugar 2 teaspoons cinnamon 14 cup vinegar 4, teaspoon clove Y, teaspoon allspice Mix in order given, heat slowly to the boiling point, and simmer half an hour. Serve with cold meats. 670.—PRESERVED CRANBERRIES 4 cup water 1 cup sugar 1 cup cranberries Heat water and sugar to the boiling point, and cook five minutes; add berries, and simmer for fifteen minutes, skimming when necessary. The berries should be un- broken. (Useful for garnishing.) 671—CRANBERRY SAUCE 1 pint cranberries Y% cup water 1 cup sugar Pick over and wash berries, add the water, and cook until very soft. Mash with a wooden spoon, add the sugar, and cook until sugar is dissolved. For thick cranberry jelly, press through a sieve and pour into glasses. 672.— FIG PASTE (Laxative) 1 pound prunes Y pound figs 1 ounce senna leaves Cold water Soak prunes over night in cold water to cover, ‘add the senna leaves tied in cheesecloth, and cook slowly until 228 BETTER MEALS FOR LESS MONEY prunes are tender. Stone the prunes, and chop fine; add figs chopped fine, put in top of double boiler, remove senna, add prune juice, and cook until thick. 673——_CANDIED GRAPE FRUIT PEEL Cut grape fruit peel into thin strips, and soak twenty- four hours in salted water, allowing one teaspoon of salt to each quart of water; drain, cover with cold water, and boil about one hour, or until tender, changing the water once ; drain, weigh peel, and add an equal weight of sugar ; heat slowly, and cook until sugar is almost absorbed ; spread on a platter to dry for five or six hours; roll in powdered sugar. If put in airtight jars it will keep in- definitely. Orange or lemon peel may be used in the same way. 674—BAKED PEARS 8 hard pears Y, cup boiling water 34 cup sugar 4 cloves Wipe pears, remove stems, and put in an earthen dish; add sugar, water, and cloves; cover, and bake in a slow oven for four hours, basting occasionally. Serve cold. 675—PEAR AND GINGER MARMALADE 8 pounds hard pears Juice of 4 lemons Grated rind 4 lemons 4 pound preserved ginger 6 pounds sugar Quarter and core pears, and put through food chopper; add lemon rind, juice, and ginger (chopped); mix fruit with sugar, heat gradually to boiling point, and cook slowly about two hours, or until thick. FRUITS, COOKED AND UNCOOKED 229 676.—SPICED PRUNES 2 cups cooked prunes 2 tablespoons sugar YY, cup chopped cran- Juice of 1 orange berries Few gratings orange rind 1% cup prune juice 1% teaspoon cinnamon 4 teaspoon paprika Stone prunes, cut in small pieces, add other ingredients, and simmer twenty minutes. Serve with cold meats. 677—_QUINCE HONEY 6 quinces 344 pounds sugar 1 quart water Pare, quarter, and core quinces; to the cores and parings add one pint of water, simmer half an hour, and press through a sieve. Chop quinces, using the finest cutter, add a pint of water, and simmer while cores are cooking; add pulp and juice from cores and boil ten min- utes; add sugar and boil about five minutes, or until it jellies. 678.—_BAKED RHUBARB AND BANANAS 2 cups rhubarb 34 cup sugar 3 bananas 1 tablespoon butter Wash rhubarb and cut, unpeeled, into one-inch pieces ; peel and slice bananas, and arrange in a baking dish in alternate layers with the rhubarb; add sugar and butter, cover, and bake in a slow oven two hours. Serve hot or cold. 679—_RHUBARB AND ORANGE MARMALADE 4 cups rhubarb 1 tablespoon orange rind grated 4 oranges Juice 4% lemon 6 cups sugar Cut rhubarb in half-inch pieces; add pulp and juice of oranges, rind, lemon juice, and sugar. Cook slowly until juice will “ jell” when tried on a cold plate. 230 BETTER MEALS FOR LESS MONEY 680—RHUBARB AND FIG MARMALADE 8 pounds rhubarb 1 lemon 1 pound figs 1 teaspoon ginger i 8 pounds sugar Y% teaspoon clove 4, teaspoon salt Cut rhubarb unpeeled into inch pieces; wash figs and put through food chopper; put in preserving kettle with half of sugar and let stand over night; in the morning boil until clear, then add remaining sugar, juice and grated rind of lemon, and seasonings. Cook slowly until thickened. 681—THREE-IN-ONE MARMALADE Cut in halves one grape fruit, one orange, and one lemon; remove pulp with a teaspoon, saving juice and discarding seeds; remove the membrane from peels, and put peel through the food chopper, using medium cutter ; mix peel, pulp, and juice; measure, and to each cup add three cups of cold water; let stand over night; heat slowly to the boiling point, and cook one hour, or until peel is tender; measure, add an equal amount of sugar; boil about forty minutes, or until a little will “ jell ” when tried on a cold plate. a 682—RED TOMATO JAM 3 pounds ripe tomatoes 2 lemons 3 pounds sugar 1 teaspoon ginger Y, teaspoon salt Scald and peel tomatoes; cut in halves crosswise and discard seeds; put in preserving kettle with sugar, lemon juice, and ginger; cook slowly about two hours, stirring often with a wooden spoon. Skim when necessary. This may be kept in a stone crock or sealed in glasses. FRUITS, COOKED AND UNCOOKED 231 683—SWEET PICKLED WATERMELON RIND Rind of 4% watermelon 114 tablespoons cinnamon 3 pounds brown sugar 1 tablespoon cloves 1 quart vinegar 1 tablespoon allspice Pare melon rind, cut in inch squares, wash, and drain; put sugar and vinegar in a preserving kettle, add spices tied in a bag, and boil one hour; add melon rind, and cook about one hour, or until tender; put melon rind into a stone crock, boil sirup hard for fifteen minutes, and pour over melon. CHAPTER XXX CANDIES 684.—PLAIN FONDANT 4 cups granulated sugar 1 cup boiling water Y~ teaspoon cream of tartar Put sugar in a smooth, clean saucepan, add boiling water, and stir until dissolved; heat slowly to boiling point, add cream of tartar, and boil without stirring to 240° F., or until sirup will form a soft ball when tested in cold water. As sirup granulates around the sides of saucepan, wash down with a clean brush which has been dipped quickly into cold water; pour out upon a slightly oiled slab or large platter; as the edges begin to harden, turn them toward the center, and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy; when it begins to lump, knead with the hands until smooth. Let stand a few hours before using, or keep in a covered jar until needed. 685—COFFEE FONDANT Follow recipe for Plain Fondant (see No. 684), using strong, clear coffee in place of water. Or, if only a small quantity is needed, melt plain fondant over hot water and add one teaspoon of instantaneous coffee to each cup. This may be used melted for mints, or for dipping, or, when cooled, for centers. 282 CANDIES 233 686—-BONBON CENTERS Cut candied fruits or nuts into small pieces, and work with a bit of fondant into small balls; let stand a few hours before dipping. Keep centers small so that bonbons will not be too large when finished. 687.—FONDANT BONBONS Melt fondant over hot water; flavor and color as de- sired; dip bonbon centers one at a time, and remove with a fork or confectioners’ dipper; place on an oiled slab or platter until cold. 688—_CHOCOLATE BONBONS Melt bitter chocolate in a cup over hot water, and dip centers the same as for Fondant Bonbons (see No. 687). Dot chocolate (sweetened) may be used if preferred. Con- fectioners’ chocolate is best for dipping, but cooking choco- late is satisfactory if half a teaspoon of butter is melted with each four squares. 689.—FONDANT MINTS Put Plain Fondant (see No. 684) in cups, melt over hot water, and flavor with a few drops of oil of spearmint, wintergreen, orange, lime, or any desired flavor; color lightly if desired, and drop from a teaspoon upon an oiled slab or platter. 690—_QUICK FONDANT Break the white of an egg into a bowl, add a tablespoon of water and. about two cups of confectioners’ sugar, or enough to knead. Flavor with oil, extracts, or grated \ 234 BETTER MEALS FOR LESS MONEY orange or lernon rind, and color as desired. Use for mints (rolled and cut), stuffing dates, prunes, cherries or nuts, or for bonbon centers. 691—QUICK MINTS 1 cup sugar 1% teaspoon cream of tartar 1% cup boiling water 8 drops oil of spearmint Put sugar into a smooth, clean saucepan, add boiling water, and stir until dissolved; add cream of tartar, and boil to 234° F., or about five minutes; cool slightly, add flavoring, beat until creamy, and drop from a teaspoon on an oiled slab or platter. If mixture thickens before all is used, add a few drops of boiling water. Oil or essence of wintergreen, lime, orange, etc., may be used instead of spearmint, and mixture may be colored lightly to corre- spond with flavoring. 692.—AFTER-DINNER MINTS 2 cups sugar ¥% cup boiling water 4 cup molasses 4 drops oil of spearmint Put sugar and molasses into a smooth, clean saucepan, add boiling water, heat gradually to the boiling point, and boil to 258° F., or until candy becomes brittle when tested in cold water; add flavoring, pour on an oiled slab or platter, and when cool enough to handle pull until nearly white; pull into long strips about half an inch in diameter, and cut in small pieces with scissors; roll in powdered sugar, and keep in a covered jar for several days before using. 693.—APRICOT PASTE Follow recipe for Mint Paste (see No. 694), omitting spearmint and coloring, and adding one cup of stewed CANDIES 235 and strained dried apricots (without juice) ; roll in con- fectioners’ sugar, or dip in melted fondant or chocolate. 694—-MINT PASTE 1 box granulated gelatine 14 cup lemon juice % cup cold water Grated rind 1 orange 1 cup boiling water 5 drops oil of spearmint 2 cups sugar Green coloring Soak gelatine in cold water five minutes; dissolve in boiling water; add sugar, and stir until dissolved; add lemon juice, and boil twenty minutes; add rind, flavoring, and coloring; pour into a small pan and let stand for several hours; cut into cubes and roll in confectioners’ sugar. Oil of wintergreen, cloves, or cinnamon may be used in place of spearmint, and other coloring may be used. 695—_TURKISH DELIGHT 1 box granulated gelatine 2 cups sugar % cup strained orange 3 tablespoons lemon juice juice Grated rind 1 orange 1 cup boiling water 4 cup nut meats cut fine 1% cup candied fruit cut fine Soak gelatine in orange juice five minutes; dissolve in boiling water, add sugar and lemon juice, and stir until sugar is dissolved; boil twenty minutes; add rind, and, when nearly cold, add nuts and fruit and pour into a small pan; let stand several hours, cut in cubes, and roll in confectioners’ sugar. Paste may be colored pink by adding red gelatine to the orange juice. , 236 BETTER MEALS FOR LESS MONEY 696.—FRUIT WAFERS Y pound prunes Y% pound dates % pound figs Juice and grated rind 1% lemon Confectioners’ sugar Soak prunes and figs in cold water over night, drain and wipe dry; cut prunes from stones, stone dates, and put all fruit through food chopper, using finest cutter; add lemon rind, juice, and sugar enough to knead to a firm paste; roll on a sugared board to one-fourth-inch thickness, and cut in small rounds, squares, or diamonds. Or form paste into small balls, and roll in coconut or chopped nut meats. One-half cup of finely chopped nut meats may be added to the paste. This is an excellent filling for stuffed dates. 697.—-SPICED RAISINS 2 cups large raisins seeded 2 tablespoons water ¥% tablespoon butter Y% teaspoon cinnamon 2 tablespoons vinegar ¥4 teaspoon mace 4, teaspoon clove Cook very slowly until raisins are plump and liquid has evaporated. Cool, and roll in granulated sugar. 698—STUFFED DATES Wash one pound large dates, dry, and remove stones; stuff with plain fondant, or fondant mixed with candied fruits or nuts; or stuff with a seeded raisin, or a piece of date, fig, or pineapple. Roll in confectioners’ sugar. 699.—_STUFFED PRUNES 1 pound large prunes Y% pound dried apricots Y% cup confectioners’ sugar Wash fruit, soak over night, drain and dry; remove stones from prunes with a knife; put apricots through CANDIES 237 food chopper, mix with sugar, and fill prunes; roll in -confectioners’ sugar. 700.—MARRONS GLACES 2 cups sugar 1 tablespoon corn sirup 11% cups water 1 pint chestnuts Shell one pint of chestnuts (see No. 243) and simmer in a sirup made of sugar and water until chestnuts are tender but not broken. Drain from sirup; cook the sirup with the corn sirup to 310° F., or until sirup begins to discolor. Remove saucepan from fire, place in a sauce- pan of hot water, put chestnuts on a dipping needle or long pin, and dip in sirup until thoroughly coated; place on an oiled platter. 701—NUTS AND FRUITS GLACE 2 cups sugar 1 cup water Y% teaspoon cream of tartar Boil sugar, water, and cream of tartar to 310° F. Fol- low directions for dipping Marrons Glacés (see No. 700). Cherries, strawberries, orange sections, grapes, or mint and rose leaves may be dipped in the same way. APPENDIX A—TABLE OF WEIGHTS AND MEASURES TD Peaspoon’ «wiv a scs osc die sarod vee wine ow eae = 60 drops D TEASPOOUS soins os cuties calea-ecalcey ekers = 1 tablespoon 16 tablespoons ............. cee ceeeeaeees = 1 cup LGU) se ei-waa aes asia tie SAE Se eee ae ee aes = ¥ pint DOINGS: wes. ae Sie sis Bees eas OW deals ols earn sions oles = 1 quart Butter, 2 tablespoons solidly packed. . = 1 ounce Butter, 2 cups solidly packed............ = 1 pound Chocolate, 1 SQUATC wvvincieadese ys Rewer = 1 ounce Coffee, 414 CUPS «0... cc cee cee cee cence eee = 1 pound Eggs, 9 in shells ...... eweaiee Seed English Walnuts, chopped, - bine: ts ane end = 1 « Flour, 4 tablespoons ..........0cceseeeee = 1 ounce “Pastry, 4 CUPS .... cee eee cece ee eee = 1 pound Bread, 4 G@ups! cis ku cea se es pee o =k «Entire Wheat, 3% cups............ = 1 * “ Graham, 414 cups .......... 000 ae S| 7 Meat, 2 cups finely chopped.............. a Oatmeal, 23 CUPS ....... cee cece eee ee eee = i] Oats, Rolled, 5 cups.......scecceseeeeees a Ree; V6 Cups esis arise. e es nie eae aie e eecate = 1 * Rye Meal, 4% cups .......... ccc eee cence Sou) i Sugar, Brown, 2% cups ........eeeeee eee = ] “ Confectioners’, 844 cups .......... = 1) “ Granulated, 2 cups ...........65- = 1 - “ Powdered, 274 CUPS .....--. eee eves = 7 Sugar or Salt, 2 tablespoons.............. = 1 ounce 239 B.—TIME TABLE FOR COOKING BAKING Beans, Boston Baked Biscuits, Baking Powder oe to size) Raised (according to size) . Bread (ten-cent loaf) . Breads, Baking Powder Muffins ‘Ccootne to size) Corn Bread (shallow pan) ...........+.+. Gingerbread (shallow pan) Popovers (according to size)...........++. Yeast Muffins (according to size)......... Cake, Fruit Layer Loaf (shallow pan) Sponge (deep pan) Cookies and Wafers Cup Custards oi. occa a sie sea oid ie tree tees Fish, whole, 4 pounds................02000 Fillets, or whole small. . Meats, Fillet of Beef Euieiiacth... Rump of Beef (medium) per soni, . Sirloin or Rib of Beef (medium) per pound Chicken, per pound...............e020005 Duck, Tamestie ee Se et met met ww wet meee erence ee ene Dieks~ Wald) ecis csc ds anecs Gea br saw blader Saxe Goose, Domestic, per pound.............. Leg of Lamb, per pound..............005 Pork ‘Chops: cecrsssxsieaus sn ainseeesa ees Loin of Pork, per pound............0.005 Turkey, per pound ............cceceeeees Loin of Veal, per pound .............0005 DPIGS: seseheeead aca tina ae valk fe Ras RoE Rice or Tapioca Pudding, Cooked . “ Uniesdlea, . 240 8 hours 12-15 minutes 12-20 minutes 50 minutes 18-30 minutes 15-20 minutes 25 minutes 25-80 minutes 20-30 minutes 144-2 hours 15-20 minutes 30 minutes 40 minutes 6-15 minutes 25 minutes 1 hour 20-30 minutes 45-60 minutes 17 minutes 15 minutes 18 minutes 1 to 1% hours 15-20 minutes minutes © minutes minutes minutes minutes minutes 35-45 minutes 45 minutes 244-314 hours APPENDIX 241 TIME TABLE FOR COOKING—Continued BOILING Cereals Corn Meal ............cc cee ece cee teeees 2 hours OMY pane cersn ae y neds Madea nes Hales 2-3 hours Macaroni ........ ccc ceeceeeeeceeeccecess 20-830 minutes Oatmeal yes sccacacead hee ye maal sade see 4 hours TRACE sna Suk 8 essa ew dk erdnnd Sige save cau etech ac adeicee 20-30 minutes Rolled Oats wis se cog icc cucdssuswecevesss Y, hour Sparhettl occas iwswis wenn sscasied he dvds 20 minutes Granulated or Rolled Wheat.............. 1% hour Eggs Sott-cooked -syesasiwice wes Ge ees Wes earca eed es 3-5 minutes Hard-cooked iss isstvsner nisms cmoovae sae 20 minutes Fish Bass, per pound ...........0ceeeceeeeces 12 minutes Bluefish, per pound .............-.. 000 12 “ Cod, ae Oi ts aah bye See acta ay Oa vaueealnre 6 es Halibut, “ “ dabieauh me lnlenaee karte, SO: 7 Lobster, whole ....... cc. cece eceeeceecees 20 & Salmon, per pound ..........ccc eee cece 12 Sriiall) BSH: gs vec bye wav wed eee 4 aha Bw dee eee ees 6-10 minutes Meats Corned Beef ......... ccc cece cece cence 3-4 hours reshi; BOGE saa sh s:sycies stacslass arches ih jase. odie, Sia ahs’ 3 hours Fowl, per pound .......... eee eee eee eens 30 minutes Ham, “ Mi Gia ing ep Read ae SRI hele Ri 25 & Mutton (leg), per pound................+ 25 & Corned Tongue ..........ccc cee ccceecees 3% hours Fresh Tongue: «as vases sions dae an ena 2% hours Vegetables Artichokes) i204 o5 caraaic sete ade Saale eerie 30-45 minutes ASPATAGUS. fics staked Res Reed Was Vere erneden 20-30 minutes Dried Beans wise sae ies wae snes segue tio a ae 38-4 hours Lima and other Shell Beans.............. 1-14% hours String Beans 2... cece a ete ee ee eee eae 1-2 hours Beetss old. aii asa eave sardis shew alee wes age a ars 2-4 hours 6 “FOUN avcsws se sxad ee eee aes teresa 45 minutes Brussels Sprouts .......... 02. cee cee ceeee 20 “ Cabbage ......... bape PS ache § idarere NS Whe Deen 20-30 minutes Cauliflower s:1.0s0ssee sae wei on ee eae Cl a4 ote 25 minutes 242 APPENDIX TIME TABLE FOR COOKING— Continued BOILING Green Com: oi siaisd sed sive caee me acn adie ones ONIGTS 5 war tuners Sees Se he ar wae sO “are sens Oyster Plant (whole) ........... ce eee eee ‘Parsnips)- a¢-aas ev aes beta ees eee Sanei as Peas, Fresh: 25.6 sccea since sree suave suave cob-siow Se Ba Be Dri€d: ssc setae baw duets Ps maak Potatoes, White ..........cce cee ceeceeeee « Sweet) wiss aves nirake ns weseoues Spinach: i icyisieisesec ais 6 ton de oa dlere ned aces toate ee Tomatoes (stewed) ........... cee eee eevee Turnips, Yellow ..........ccceceeeeseees ef WG cede oeaeitn ves sera aes BROILING Bacon and Ham, sliced thin............... Chicken, Spring ............0ccceecceceees Chops, Lamb or Mutton...........0.cee eee Fish, Slices Cod, Halibut, Salmon, Swordfish “ whole small, Smelt, Trout ............. & “ split, Bluefish, Serod, Shad, Whitefish) 5..3¢.05cae~aes od hoe ahead ociae Oysters: seisscigiadeesedrades He ssiwes aw eas Steak, 1 inch thick (medium)......... SQUAD cocaas anilied.ccek ove nee ae esa antares Tripe and Liver ....... cc. cce cue cevecceces FRYING Chops or Cutlets, Breaded.............006: Croquettes and Fishballs ...............05: Doughnuts, Drop Cakes, Fritters, Muffins. ... Fish, rolled fillets and slices ...... “ whole small, Smelt, Trout, Whitebait. . Potatoes, Straws, Chips ................65- “ French Fried ...........0eeeeees 10 minutes 1-1% hours 45 minutes 45-60 minutes 20-60 ae 3 hours 20-30 minutes 20-25 ee 25-30 ee 20-30 as 1144-2 hours 1% « 4 minutes 20 minutes 6-10 minutes 12-15 Se 8-10 “s 18-22 ee 38—4 {4 8 74 10-12 ee 6 minutes 5-8 minutes 1 minute 3-5 minutes 5-7 “ 2-7 “ 3-4 “ 6-8 6 C.—_TEMPERATURE TABLE Fahrenheit Freezing “pOint © occas coc geewteeetine sewage aouns 32° Lukewarm Water or Milk, not over ...........00- 98° Albumen begins to coagulate..... 0.2... ccc eee cae 134° Milk, Pasteurized, keep for % hour at............ 145° Simmering point .........cccce cee cee ene eee eees 185° Boiling point, Water (sea level)................. 212° eo Milk €@& ©) isvecsGaceccaen O14? Milk, scalded in double boiler. ..................- 196° Baking, Apples aig ieee evaw vec aiwee eee ce ak Ge ie 300° Bananas .... AU vigeecenaie: 400" ee Biscuit thaline qicwder) « sietegasane 450° ¢ Biscuit (yeast) .sasee ses uses cee wees es 425° « Loaf Bread. ..isa sci sca sie wre ae cas awn we 400° ef MUfhtis os peered kee oie nee eee eee 380° ct POPOVErS: sivas. sosordueseorarehraasied eva Goucyaverniaieusianess usiecenece ose 100 © Indian Pudding oi ccc cscs ccsses ve caw woos 191 te UP Cars: eactuanes amembers Mby Grslgasenehel gala wiaunie.s 228 “ Rhubarb anu Bananas.............eeeeeeee 229 6 TRICE: OUSEATA sa sivaseieue sesso eesieneeisa nl ace sac heie aes 194 = O “Pudding iiecsus see wees tateambomeene nas 194 Baking defined isceas wales tdci eceeeatecnlewie deate ooramenecens 5 15 Baking POWdGP is cis-eeavs oc: scan tiene annre iets: daa aeieere evel 10 “ OE oa ailaat bya optus suse slg Seow RRS Sat a BUR RUNES 146 i io BisCultencasrnr eager wea ered nue 154 Banana and Apple Salad.............2e eee eee 135 sf “ Grape Juice Jelly. ..........-...-005 196 « “Peanut. Salad: cacceseacvsesaccesese 135 Banana. Erittersss oss wise sve gine acre so8se sree eee siere esis 123 “ ROW Alli. ro, cian Saceanetacorsin Oct eveiassvinnayoite decuanclerearend 196 e SauGe. .oh:sacugscesetanien widens ee eee eet 80 ee Shortcake’ cid niacieroemanwwiesesamias aia varie 161 “ PESO aSty scdtateiceiviereistehdiesetents’s hore Hhsiwearere aie wereiasens 190 cs WDD « se ivesiesinve sevens Vice Sere Vis eee Grates rewire le: 196 Bananas, Baked............. 000 eee cece eee eceeaes 225 Bananas with Figs and Nuts..............cce cues 226 Bar-le-Duc Currants, Mock...........0ceeeeeeveee 226 Barley: Bread jcoia.5 si cessiave wuees acka soenare a cee ghiesavbens srsngeaee 146 mee Black, Thick Purée of............0000 00008 100 We GAB AV EONOL a ysscocecbcacsisuedebsusialerceoerssoierane aa 27 sf . Red Kidney, PUPES: OL osccci aed ede ssaue snd-orealdie 28 Beaten Biscuit, Maryland. ............eceeesee cues 158 Bechamel Sauce..........ccc cee cce ccc ceccccsevece 80 Beef, American Chop Suey.............eccee eevee 62 “ and Bacon Cakes..........200c0ccevecsccees 61 “ | Broiled Chopped .......... ccc cee cecceeenes 60 oy Blank. St@ aks ccc cc cas ie sesenioece eave 60 6 OA SSEPOIE: Obs sei vig eter eis aiatedines kedudanietaeacne 62 EE» COVNGU. g-varecsace gi, ehleelearos wie Nee bere AS 57 “ OO, SAAS ss cdi soaep cece arse aed ow veleern wines 76 ee Cotand, Sealloped.......... ccc cee cecccecees q5 “« , Creamed Dried, with Cheése................ 62 “ , Hamburg Meat Oakes................00000. 61 “ce OD ethactris cine are aleie-weetewinlare a iSidiel alee eens 61 NO. 119 121 169 123 127 70 124 369 31 33 32 30 20 29 24 23 22 21 25 26 27 28 424 440 430 431 432 429 183 56 542 563 578 412 630 543 212 521 686 50 399 PAGE ‘Beek, Pot Roast ac aasiwes ane ree inesideck caatea venice 58 ey EPROSSOA 16 Sac ctpsne nse as wea ae Ee Se aR ace oe 57 EES g IUGASE e-aisd « Wtare es vete rev'd Soneie es hese ie oats sae 58 Se ag WOAVOLY: 6: o03 Sieve dias © me NS A ines aie seed eee 45 « , Shin of, with Creole SAUCE. asinine s nana weed 59 es ” Steak, Country Style § AE MURS AERC IS ee ha Geo 60 OS SHOW. cals ibsanee murouaoei vee ce ba wa Gee ae wees 40 fp CUTLER OMAN os diols nacbieeealin sate iid-eadeverulasane are 59 Bellevue ALA ao siye cds Saeed ao viesdtaxersegisie Gla daweaaete 135 Beverages Cate: BU Lialtivecwir i nade iens shee hese ee 26 Chocolate. ois aaiccceiwedwin ede seu chesiew sadtuicts 26 COCOR Soars peceuad out 2 Gad nemee ek Seen ane: 26 Coffee, After-dinner..............0ceceeeeee 25 “ , Egg, and Milk..................... 23 SS CRTMEYER 2.05 See ae eloeie wer cae ae ates 25 Ginger Ale Punch............ 0... .0ccceeueee 24 SE. EPMIMGH suis che hones tataa nee fice ecaieks 24 Grape Eggnog. ...... 0. ccc cee cee cee cece 23 SE ge) MICO) a srenter ds: Ready Soares Sieg ish seas ocee os 23 Mint Julep (Ginger Ale)...............008. 24 #6. “emonade: + ss 1x4 s4ik 4 tes Se Atew renee ebm 24 GAY Ses iia a ead oY edw ENG ee nee eeue 25 Sg. ACCU S sete wal duiarsitee sane aeied aaineie baenea he 25 Biscuit, Baking Powder? 24.2244 g0 bes een ee Race oon 154 » Beaten, Maryland................0000000- 158 « , Hutire Wheat: oc... 06sec ccs ees ces weeeenn 155 Oe Sg UAL OA e sae ks iss a oleeca asked Ria leac teusealeys eueedltns 156 Se (jy Graham) 2 ake vee sea diols oe ae ee Ses 156 Sy 3 Quick; Drop scien ese vo eon sarsee Hebe beee 155 Blaek “Butter iie sacha gosws nen oles emeaeainnarer ok 81 Blackberry Mold............. ccc e ce ceeeceeaceees 197 “o Puddinga zis vossseawecdaes assent ee usae 190 Blanemange, Chocolate .............00ec ce ceeeee 197 5 Sa MOSS: 5s sicidsavacevask ava avarcc'ad taenale ee 202 Blueberry Muffins. ...... 0.0... ccc cece cee cee eee eens 151 ‘Blueberry: Pies « oa eicsesewelaee weneds se eae see ands 216 ef Pudding 4 versa vga ewes dee ees oe ssavaiws 190 BOTed Si aise ra dy Gis ck score ecare ase Suareoancee: aud eyeneioveramarere te 88 AGING sacsce kes vss dive ete eae ete ean es 184 Boiling defined sic ices es esas po8e ease ees ee SO ee 15 Bonbon Centers ....... 0... ccc cee cece cece eceeceees 933 Bouillon, Tomato. .......0. cece ce ceeceeen cence 82 Braising defined wscesve rs eavivws see cee oes dene e as 15 Bran Bread (Baking Powder). .......ccseeeueeeees 146 262 No. 378 510 413 398 399 403 428 405 409 411 406 401 400 404 410 402 378 387 388 380 379 381 382 383 384. 396 385 386 377 403 217 184 471 208 439 460 544 403 461 185 486 INDEX ; PAGE Bran Bread (Yeast) .........cecceccsececseccces 138 ©" Drop (Cookiesinesa4s ass 40% 8 sae oes oe. seeders 180 6" MUN! seis inea eae REL ee ee Sa e os es 151 SBRTOA sg: 5 Sak ciassles hes canes cesar nds anows ca s0:-sus eves e-alet aceusrve.cona oeGe OLS 9 Bread, Baking Powder Barley: wikee-sa ste ses ate! phan se maura ears ead 146 BGAN ic she wiere Siaceie: wing gd teens Kevone Ge ed ones tas 146 Brown, Bread Orumb..........-..eeeeee0-- 148 Coffee Cake, Quick .......... ccc ce eee ec eeee 155 COIN in bins ae cae itch ee wae Se eee tee 148 © “@alkke, Custardiecc see aaa. oeaieeese’s ce 150 “ “ , Rhode Island................-- 150 5: COUNTEY: cos He: aps Owe ees Se ee Os 149 Dark Nits ca onesies oan etn vate ee tet we 147 TV ACG rb: deci ives g coxsparaniva oun Gavareieees Saeracekk Bata WES 147 Indian Date, Steamed ............0000000- 148 Molasses Corn ........0sccc cee scc ce cccvers 150 Quick Raisin. oi sessed te cave eve ea ee nae us 147 Bread, Yeast Bran ope eda Mesa nbe Rael a eee ee ees 138 BUNS eset Gone d ois aa ed See ae se de Pe a ene 14 C@HOSCONES: seis sce nw ose USE ES Re ee ee 142 Date) spe sec vw area ai eera ay sea ee ee hee wes SS 139 Entire Wheat. ......... ccc ccc ce ce ese cence 139 PTO a). acelin aris Ghee ac Gest asks Mate aioe ase 139 Graham and Corn ...........0 cee ceceeeaee 140 Trisht. 3 oies pecceew sewn anaceee weeaue aera 140 Oatmeal: occ oceans Gareute auatd hewn este seoy new oe 140 Roulettes: «iawsisseesas eaiiwt ees eatwsrdaan 145 VO! i acin inte iia 's da wraileee ana'o bee anels debe oe Male Pate eh 141 Shredded Wheat ..........ccccceeccceeees 141 WIDT GES ccise Sag Sec orave coin orehe: v Wa elans Lerma iia ecennrquans 138 Bread Crumb Brown Bread...........-...eee0005 148 ef Oiielé tins ciccaea see cea tan oe eins oy Oa eueriati's 90 6 DTUCE octane Since G85 deavavetavan ea ravens aes Gane gonese one 81 “ , Stale to freshen ........ 0... cece eee cee eees 168 > SEMIN aie vewawte cece seve ecg Vane ats Bae v akon 86 Breakfast Puffs........... cc cece ces ccccesceenens 158 BYOWS. Sadacaiins je Atvohaucdae aaa wnee ae nal hearaaennee 165 Broiling defined ............ eee ee eee eee eee eees 15 Brown: Bettys gic ei gieaks i shen heals + woaseaeaes 190 “ Bread, Bread Crumb ...........00cceeeeeee 148 | ee BO OBS Es os ceeeaiin 3 Spent diecsb anne Sue se scuees. neve ater bars 165 KE US BUCO: oi kraete cs oes ied eee anh ees & wis tee genera 81 “ Sugar Sirup............. (eee ace ata des 172 No. 387 472 422 353 354 250 251 31 490 491 503 504 502 492 493 508 506 505 507 509 503 494 495 496 497 498 500 501 499 414 491 oo “Ter > HR 9 dO PAGE BSUUNS) sais 5: Src: spetis eh AR em RE SR sud do vo BO 141 IBULLer a io saresie: + corania Wecudw odes a aiks Sea Eee 5 Buttered Crumbs............0 ccc eee cee ceeuceees 168 Buttermilk Muffins. ........... 0. ccc cee cee eee ee eee 153 Cabbage and Beet Salad............ ccc cee ee ce ceee 131 - Oranberry se. 8: 22-5 s a6 ess digas we a's ee 131 es Bad fs)2 Sissies sau. 3 Spake aa Sad aye aearonesa ote aediecdeeters Date and Fig ........... ccc ccc cee ucesscues Budge ceihsisue ctieaiae alld Benes wos wean yaaa s Marshmallow ........... ccc cee eceecenecves AMO CHE soe cette ciara dotartne &.daee sn otine eine wees PHONG sGeieusives oe han ste oaks weet oee ohoie Filtered: Cote: sic: ois. cies aes povedeeice wee sb eae see's Finnan Haddie, Baked in Milk ................. 8g Broiled, sisiievenecceecwi metas cae Fireless Cher cs sce pan tamtueeen Go Fish . Fish, Cod Steaks, Baked ............ccccc cee ceee Creamed Codfish ........... cece cee ece cee Creamed slonesa loomed soiy abe nes hue eudshion ocieceas & ee Broiled ............cc cece Rion Fried Fillet Peer eee er eer scr eeosne No. 103 85° 86 106 111 107 92 94 93 89 91 95 90 102 112 99 100 101 108 110 117 88 104 118 98 97 115 114 78 319 116 210 87 687 685 689 684 690 233 INDEX 273 PAGE Fish (continued) Fried Scallops ........ 0... c cc cee eee e eens 52 Haddock, Baked Stuffed ................0.. AT Halibut, Boiled ......0 0... cece e eee eee 47° Herring, Baked ............0c. cee seuceceee 53 Hg, STOIC scare aise eeetean ae Waa dreaneanns ee 54 Mackerel, Baked Salt, Spiced ............... 53 Oyster Pie, Creamed ..............0000005 49 “Shortcake 2.1... cece eee ee es 50 Oysters and Macaroni ...........0. ccc eeeee 49 OY Ys, STOLLER, ex seule caer sh anh enna asnnaca teas cave a naren 48 ©, Creamed cise oc capi ci saa cease alte 49 Me, SPAT OG iis iia cs siskestcscad tne eon mace uate tes 50 Oysters, with Brown Sauce ............... 48 Salmon and Peas, Soufflé .................. 52 “ , Broiled Smoked ................... 54 6 oy TOOLS: 553s oes pete cast Gaeiiien 8 acter Saves 51 BE se MYABCIY: «eases wilde ona Sepntascvae ieee Soest voce alboen bl 51 Be LOat mawextle ticewan sheen ees ae ee 52 Salt Codfish Baked with Crackers .......... 54 BROTIER: asada neater ne euw-ea es 54 “ f Souflé Mibagarat ie hbaa earonae caine 56 Saigtsed with Gall Powe nssecnesin vex «nxeees 48 Shrimps and Rice, Louisiana .............. 53 Spanish Codfish ............ ccc cece eeeees 56 Timbalés) 3 cccccsi0s aeaKe entax taveeveexaes 51 Warmed Over ciissswee view iseieGeswenncens 50 Fish and Potato Pie ........ ce cee cee eee eee eens 50 Wish Ballet ahcs scr s nstd caste eho ngs aa Ae ea Baise 55 Fish Cakes with Pork Scraps ................005- 55 Wish Chowder «:is<52 ess eee ee saw edie Gea ae’ 44 “ Croquettes ...........04- da tariadeeacdcdtarersa seis ala a 121 Hash case candied a dineMinve ee Mee PRES es 56 < Stufine:. s2 cee ae cca wis akw aaa aeres ety eee eases 87 Flavoring Extracts ........ 02. ce eee ee cence eee eee 10 Flounder, Fried Fillet of ..:........ 2. seeeeeeeeeee 48 Fondant Bonbons .......... cece cee eee cee eee rees 233 € - OOHEG auciiaa never toms aus avawas aEew EM’ 224 aa ” Mints aN EL eeighandicd Beslan: Mamata oS 238 ee 9 LBA. digscoenae aedise dens en Srey Saw asa Dios Bae: bs 232 a Qed: 46s idea eee eee Ga seeaen4 Seatouiadane 233 Fondue, Cheese ....cc0. 0000. waa ven wie Ce ene eee’ 95 Food Classified 0.2.0... ccc ce cece ee cee een eeeeeee 1 “ Daily Requirement ......... 0c. cece eee eee 2 “ Government Publications ...... duesece aseracsbaeae 254 274 NO. 140 220 338 301 219 467 381 825 826 327 328 329 330 580 663 659 664 674 678 665 666 6738 668 671 658 672 660 662 682 675 680 679 681 670 677 667 661 669 676 683 12 570 INDEX PAGE Fowl, Brown Fricassee ........ ccc cee eee ceceeeees 64 French Cheese Omelet ....... 2... ccccceecccceneeee 91 Me” “Dressing dxcacs axe see edie de tas carte ee cae 127 “Fried Potatoes ......... 000 cceeecececeees 115 © OMOLET™ fies actla was. dies eyereread ane wow ee aels 90 seo “TP OASE Sek saeaecs soe Se eS arias Sag Soe ae 167 Fricasseeing defined .......... ccc cee ccecccceccees 15 Fried: Bread. a4 ve:eciea eo oa odie ¥ gates dO os wie obs oes 139 Fritters Apple, Sliced: aiuscsavs viewers vas erawaaaa de 123 Banana: age ak ob yews ches kes Orage asetesis 123 MS OTE oie. ok cs. eases Awl bce aids eos Ca Se Be le ease 123 Cranberry’ 2.2 csek see Mavs spears aed aioe dieapes 124 Rice: and Ourrant: ic.c0. swine vse sae viewers 124 Salmon ........ | da Winns Dial e ecocrae lesan eetomet 124 Frozen Custard o00 00 ccc s aces be ceed eee ew anes 203 Fruit Apple Sauce, Dark Red ...............000. 225 Baked Apples, with Dates ..............000- 224 60 BAM AN AS. o4esiere ssid tee -0.00 05 1 6. avd wandee aces 225 f° | Pears: says y/epeve ana arate rwiaercieiesniaparanteeep acete 5 228 “Rhubarb and Bananas ............... 229 Bananas, with Figs and Nuts .............. 226 Bar-le-Due Currants, Mock ................ 226 Candied Grape Fruit Peel ................. 228 Cranberry Conserve .........ccceeceeeeeecs 226 « Sauce ...... teste aee bre taners-Ne ES eakol 227 Dried, to Coole o.oisic seis sss cc ccs te vee eens 224 Fig Paste, Laxative ............... pond aa ae 227 Grape and Apple Jelly ............. 00.000 224 Grape and Apple Sauce ..........ecceceeeee 225 Jam, Red Tomato ............cccceeecevees 230 Marmalade, Pear and Ginger .............. 228 » Rhubarb and Fig .............. 230 ; ss “ Orange .......... 229 se , Three in One .............0005 230 Preserved Cranberries ...........0.005 ates tes 227 Quince Honey ....... 0... 0 cee eccccceceuce 229 Red Currant Conserve ............-0 cee cee 226 Spiced Apple Jelly ............c ccc e eee eee 225 “© Oranberries 2... ... cc ccc cece cee eaee 227 se Prunes: (ccna cae ven od te teense-senete tain 229 Watermelon Rind, Sweet Pickled ........... 231 Fruit. Cocktail 2.0 i66cceciciaec cone nee ccaacsaees 19 CREE: chsend ee isesmaseinan eee eee 199 NO. 610 593 43 431 696 572 493 533 17 453 24 508 509 23 611 514 507 506 505 468 648 636 382 432 438 594. 22 21 662 595 478 479 476 481 480 ATT PAGE Fruit Sales cies aac ona ecan Gb acai gas hereon 911 Sherbet: - ai hes seu ser or nesses ocheae swe ae 206 Si “SOUS. -siaswisie Gi hleucine Raves ae PAs eaAe See «te 30 * Pea Biscuit: ss gases gern sed seeiee sansa ones 156 SF WMOEORS. oii vsis ie abide leone thelaledmennoneeneeiekint 236 88 OWRD S eipetemuie saat wad acu Guida sariaGes gaa ne 200 RUS «22 ces Sirens Ree eee oie OHS WS SOS Aids Sa lee 10 Frying defined .......c.csccccscceccaccevenenacse 15 Fudge Cake gig tca accaniescsevisa tonsa ele wieaits Seve oo 175 Boo GHAI aoa! hs ace 22 are giar akan Nas HURTS Ra OEE 187 . Buel giaccasncsaci es ca ieed eaiavswet os deedecdsen 13 Garmishings. 2 6h vieessiscaie sos sate eda oars ee wa ee ee 12 We eds eins cin eercelv occ lE se BH PUM FE a Oe SS 13 Gherkins) ici se cscdweinaae tae laee ees ersten ea 21. Giblet Sandwiches .........0c cece cece eeeeee! .... 164 Ginger Ale Punch ........-. 2.2 ces cee eee see eeees 24 SS Apple Cake uicdesiesitciecdack get Saw nec nace 180 Gems; i sec sie bods Soe wes HOS TENE BATA GOES 180 $6" PUM: drccesie sas Biaiece Mee tho a euee Slate ales Beeler 24. cf SaUCe. a cirecsee agrees a eteaie s dee vee Hew vars 211 BES |W BLETS) 5 occsese: tid aus tae 0 !sie ea oelae ecelerenanate-sl 182 Gingerbread, Sour Mille oiesisscesaceae vex eenstess 180 gi WICH Riga fous ines eve ae vale epee mieialy 179 et , without Egg ......... cc cece eee eee 179 Gloucester Canapés ........ccccee ccc cceeeeceeees 18 Goldenrod Ham Toast ........cccceceecceceeeees 167 Gooseberry Patties: aii eeicee-e oe acapetek ieee ae wees 221 Pie. ite cies wii prune ack. trek ootelanonnine etre 218 Government Publications on Food .............45. 254 Graham and Corn Bread ...........eceseceeecees 140 “ BisGuit giv si dieiats etalon wee ewes eis aes eee eee Se 156 _-POpOVGIS!: ce caste dels Ones vied nea abe ra 158 Gaps: Bombe: 6 scs:5 ese chic ete ae ies e cee deas 207 CRG en0s” ddaw sew icie edie ents Heise ew nee neu aie eae 23 BE AATCOE ho x Gad soaes Gieuiae oer aias Gear eas ee ea le he 23 e “ and Apple Sauce ............-0-00-- 225 © “Gherbet: aicsceons d4.00. 005s Sea ee oR ee 207 Griddle Cakes Cor, Meal icncins ire ete cata mints Sa Seeaaes 170 Dried Crumb: ccvay.cacnie osais aes on esos 171 PIAL ing esscie-d divs aaato ouare bore a eR RRL ASRS RN 170 Raised Buckwheat ..........00cceeeeeeeees 171 RIGS ye ee ees MO 5S RAS B Rare eee 171, Sour Milk vec cesses eee ccecrece cece ete eees 170 276 NO. 85 86 454 171 153 152 172 " 991 129 612 173 116 18 174 175 292 106 111 196 294 677 197 28 521 522 523 524 525 526 527 528 553 383 71 682 333 433 576 PAGE Grilling defined «2252020002022 e0e0n aves esses sav en 15 Groceries: xiagceeiw ie acees wees ete ees Se ye 8 8.w bie bene 5 Haddock, Baked Stuffed .......... 0... cece eeceeee 47 Halibuty..Bovled:sice we saws wie Caeesea owl hance weston sates sh 47 Ham and Cheese Sandwiches ...........2eeeeecees 164 ef & “Potato, Baked wc sas as ces bas besa ewsiee 76 “, Baked Sliced .........ccccss csc ccccacecerss 69 3 Broiled. x sie iexs ae sare ewe sare weal ies ee aes 69 60> © MOUsaE sy dacncactsnenes Sig SiS Bea 4 dhe Se aeece Wa ee 16 SES, A OVTOTET ates ge care Riad tna meee aaah See are 153 Sally Teun: scadye tus ae ete Shae Felons 153 Sour Mae ober cid siaiae aesaadee ete So dobar naee ees 153 Muffins, Yeast IR aISOd: ako ectean cee edion teint aaharentn an iaene ow 143 BS COMM? Baer aaw ea Gree ae sake nae s 144 Be CMD aLe cece ceeds chien cheb’ oh Sey kee ng Sheek 144 eC Oataneal tase avsauitasa ena ae a aerayelsokis ae 144 Muffins, Stale, to Freshen .............0cceseeeees 168 Mulléd: Rice sus sieeaedtas i andenes ae oeg dee one ex sews 195 Mushroom Sauce .............c0 cee eee geet aie 84 . SOUD varies cause wean dares eee ake wie 37 Mustard: Butter’ asiic seas ian okaeeen sted geemences 165 sf Pickle Sauce ......... ccc ccccscccecece se. )=— 85 NO. 19 297 296 401 241 245 244 243 246 700 701 242 298 384 517 395 44 484 217 218 219 220 221 222 223 495 352 63 363 262 373 496 - 536 527 616 201 640 489 585 INDEX 281 PAGE Nasturtium Seeds, Pickled .............000ceeeees 22 Noodle Balls (for Soup) ............. cece ee eeeeee 114 AP ASLO l vee anereesbelewels Bes AG ant sas oe iene ol NoOGdléS? i305 e.e sia tee Sis eho oes He was eerON bale d 8 Normal Weights for Men and Women, Table of ... 253 Nut Breads. Dark: ocsccccctn nis ones sldeenaen a ease 147 Nuts Almonds, Salted ...........c ccc cee ceeeeees 97 Celery, Nut, and Potato Loaf .............. 98 Chestnuts, Baked ..............cccceeeeeee 98 “f 5 tOr Hell! <2 sore Sid a Seal ee eae sae 98 Gale wees ave cee A Ae cites Se ONE Ros 8 99 Marrons Glacés ..... 0.0... ccc cece ee ce ee eeee 237 Nuts and Fruits Glacé ........0.......00 000 237 Peanut Butter ............ccc cece ec ee ween 98 Oatmeal, Scotehiieccesieswades ce anatase tees 114 Bread os 3. 2 akan sade eee eed oo Gass 140 « IMGGATOONS:. | a.in’ aya eres Gras e ieved 0s avale erase ace ots 182 ce Muffins, Raised ............ 0. cece e eee 144 SS OUP! deus atere renee saya sd au cvsuas a onine Guay aloneking oad & 30 sf Walle: io corastpag-crstectcann Stains wins senrwio anor ooo 172 Oleomargarine ......... ccc cee cece cence eee ceeaee 6 Omelets Bread: sicicowis died eae sie ieee a bow ee ese 90 CREAMY nastitaenem en caiewcaseoresaenence “90 Freneh oes dieeicen eek Pas een 8 00) 8 bed wed wae 90 Cheese oy 5a s salsa oes ee eats s RS OR 91 LAM ~ fod vis ctiis coos se eros aoe Ae Bete ares he aes oS 91 NET b> 5s 2 Sees cutee ads bert caca ones Got ode 91 Salmon dscwtsevsh see yanses ace nveweawicwes 92 Qne-Egs’ Cake: sua sbiveraien sn ceevacsees scence 116 Onion Salad csi cs a osed sand teens wes bod OES Aare Shee 131 Onion, ‘SOwp o sciiecs sie Uda dni tate e eed ae de sd ones 38 ee . Spanish, and Tomato Salad ..............- 134 Onions in Potato Nests ......... cece ceeeeeceeees 104 Orange and Oress Salad ...........cceececeeeees 136 Cale ois Sacc atin advo wie win ectid ayes Oe eae aancnneed 176 6) VRling . aac eke aoe Mae Seo eee a haa Ss 187 fC MCiN® cdeawikc kira edeas ey cae agnas nase 185 “Marmalade Sauce Pet pate eae ee ale 212 ef Mant AE een dnsae Ree ed weed wee 98 85 EO PIG. cats aiecend Sah iky ee et bite sete ieee ees 219 < Situp as cedeasule eve eeewdete scl odusahes 173 “& Velvet Cream ...... ccc cc cece cee ceeceeee 204. 282 NO. 79 92 282 94 64 65 93 89 91 95 90 95 389 629 647 630 654 655 656 631 632 657 633 634 635 648 636 637 638 639 640 621 622 641 619 649 650 642 643 644 651 PAGE Oyster Chowder 244 siete rieesaaeeien cas eres 45 Pie, Creamed .........00e cer ceevercseeres 49 « Plant, Creamed ........-:c cece ce ee ee enone 109 ad Shortcake Leiphuiada mn anerte alanevane ed a aint eves cous: waa 50 ie StOW eas dnedaierke neue tes ses eeweiae tie 38 “ and Celery Bouillon .................000+ 88 Oysters and Macaroni .........-.---eeeeeeee evens 49 © Browvled,. EIRP a. ccd Gods har Shae ee & hae sused gaat Gaeesa Seen 87 Pear, Salad. nas see iadeveidbeca 4 va dis cise ba baeoou e cmecuied 187 Peas and) Gettucel. six ouis6 48 oa es ant eee Heed Gk oes 105 SOS SIGPOEN: yates Gang eds pci vale. d gee ceues ake 104 Pepper and Cabbage Salad ................. cee eee 132 a Sha so 3.'s coe 2c vagee sesso jal wus: osorb "a and. Sietweeaneusdig aeecs 22 Peppers, Stuffed Green ..... 00... cc ccc cee eee ceees 105 Philadelphia Ice Cream .......... 0.0 ccc cee ceeeees 205 PYG CAT) ose roses Saar hse eos whe aac adenine eeoeenes 20 Pickled Nasturtium Seeds ............ 0.00 ce ceees 22 Pickles, Cucumber ........ 0... ccc cee ceeceeceeces 21 Pie. See Pastry Pid; Chicken \o.c2 ss Gita: doe oe averkaaea sank aucs Foohara a alae 65 ©, Fish and Potato «icc ccc c sec cc cecicecdeieeree 50 “ , Meat and Tomato ........... ccc cee eeeceeeee 48 6g MERITS UE LOE: 2.2 ease ecas-< cies few are, tose Wen aw dees wl 216 OS age ISTO. os dct-w fceuwie-Go ive ahaa aniCNanavaveleMancvecdiare oud ose ae 49 ee ell gears eye sai sasietaeres Gibson oan: se eae ee es 214 Pigeons, Potted ........ ccc ccc cce cee ee neue ee eeues 66 Pineapple and Cottage Cheese Salad ............. . 187 » Cheese, and Date Salad ............... 137: sf ’ Pie aid Behl athe wh pe SORES Stee WR Uses he ee oS 219 ee Pidgin oeeccse we ods Sass ee brs bee 200 « HEED OE sic sc canard Set aacve ta’s a ors aeuwiene Gad Pas 207 Plain Cake occas hatasenese ca Mieawise souls ae 176 66 Maa ting) meri stand dane ewes aie-aa ea hae hes eeea 152 $6 PASO ai soe cis seas 4 Ries Sie NS A eee eee el Vas 213 Planing: Meals s..:0025 ness. essences aah vu baw ase des oe 1 Polenta, French Fried .......... 0.00 cceceeceeeee 115 fe Sg SPANISH \ ee s4 hemes serdaee den nee aek eee aes ot 116 es with Cheese ........ ccc ccc ccecccceeneees 115 « BE DV AECS vaca sche 9 oie cuts aude trade: sis nial ovals: v othe ave 115 284 INDEX NO. PAGE 436. POpOvets, .iacc00 testes tesa ee ew aeeaT eT ees wee 157 437 « -, Entire: Wheat 692.06 dade vaeccaw aie oeereaeere 158 438 Cy Graham. gondcdgvanwevs aves ieaced dee nes 158 AOA: “Pork Oalee- ss3ie-x acereei dia oet asaisa evan Whe Lice eis beara i bee 175 147 O° CHOPS aid diana See nee Hee eee eee ee ewes 68 146 $0 @ ROSE: 2 xaia sare cid sana Grew mees's Suse Mawes Sales 67 321 Potato and Bean Croquettes ..........ceeeseeeneee 122 80 es Chowde?! iiiicecs sce cedawtaeee ie eneec ee es 45 269 “ -@routons: ses aes cece iaases raieheb alata Gechore 106 359 Me + Balad: gamers acccias viactdie Gece ys vie wateteos eno 132 45 : OUD” otis alone rete to tee aes eae alan _ 380 280 Sweet, Custard sisscses oviee eves se vce ww s 109 267 otatoes, Baked a Editors RR emer uarete Se eee Bon Tssnia ts 106 266 i BOWE, | ic ealeice eet Syncs ttre aad ae SAGES ane 105 268 ©, OFEAMEM ove ase nieces d58 Goa saa se BABES 106 270 a 5 French Fried isvisescesssixliwsate con «o's 106 271 @ , Hashed Brown ..........cee ee scenecceee 106 272 «, Lyonnaise .............. ariuiea aca tiape satay 107 273 5 Pan- Roasted: gx) se scan vse es dare dee wes 107 O44 ey Scalloped, with Cheese ...........0000005 107 275 « , . “ Peppers and Cheese .....,- 107 276 «« , Stuffed, with Cheese and Bacon .......... 108 QT7 « , Stuffed with Nuts and Bacon ............ 108 278 « , Sweet, French Fried ............2 00 ce aee 108 279 ES ye EE) 1 AZOOS {ei suscarenees siento MAS Oe odes 109 281 S £O -sAGTILILOG. sins <6 otters ike s Ee EAS et 109 Pot- Roasting detined sie chia lcinds werner bmesdaseea ths 15 159° Potted Head a: ow esses nanos ereereebeina ane tee ose 71 670 . Preserved Cranberries ..........cccccneccceceeces “997 Protein, Chiék: W868) ssa cvcc twee aed av eb Ca ewe ee i 1 BH US OUTCES.