ECONOMY COOK BOOK mmmtmmmmmamm^mmmmmmmmmmmmimmm^mmmmmmmmmmmmtmmmmimmm MARIA McILVAINE GILLMORE l^WTIlr TiV Class.T X^^^ Book_Liij2 Gopigk]^?. COPYRIGHT DEPOSIT. ECONOMY COOK BOOK ECONOMY COOK BOOK BY MARIA McILVAINE GILLMORE AUTHOB OF "meatless COOKERY" NEW YORK E. P. BUTTON & COMPANY 681 FIFTH AVENUE Copyright, 1918, By E. p. Button & Co. All Rights Reserved APR -3 1918 Printed in the antted States of Hmerica ©CI.A494422 TO MARY STEWART SCHELL BY WHOSE GENTLE COERCION THIS BOOK WAS WRITTEN *'We are to-day a nation in arms, and we must fight and farm, mine and manufacture, conserve food and fuel, save and spend, to the one common purpose." — WooDRow Wilson. VI PREFACE This book is designed to take the place among recipe books that the Ford does among automobiles. It is simple, practical, economical. But back of any recipe book must come intelligent planning of the meals, for at best recipes can only be the method of making foods palatable. Much depends upon arranging menus to pro- mote the greatest degree of growth and health. In the average family which consists of adults and children both groups must be considered, for upon the proper feeding of its future citizens depends the fu- ture power of our Nation. Children require more food of the body-building class than grown people; more food containing protein, as meat, fish, poultry, eggs, and milk, which is most important of all. If fresh milk is not available condensed or evaporated milk should be substituted. Adults after forty require little meat. Once a day is often more than enough. Much acute indigestion, auto-intoxication, etc., would be avoided by a diet con- sisting principally of meat substitutes, vegetables, and lighter foods. Of course those who lead a sedentary life require less substantial food and a smaller quantity of it than those who are engaged in muscular occupa- tion. And with the proper planning should go regularity of serving, the same meals at the same time each day, the lighter meal at night, thorough mastication of the food, a cheerful atmosphere. An enlightening pamphlet entitled ' ' The Planning of Meals," by Isabel Bevier, is published by the University vii viii PREFACE of Illinois at Urbana, Illinois, and may be had for the asking. Much valuable assistance to me in the preparation of this book is gratefully acknowledged from Miss M. S. Atterbury, Mrs. F. Robert Schell, Mrs. John A. Roebling, Miss Helen C. Cutler, Dr. H. F. Cutler, Mr. M. T. Rich- ardson, Mr. R. L. Watson, Mr. Francis S. Mcllvaine, Dr. Charles C. Langworthy, the Home Economic Office of the United States Department of Agriculture, the Massachusetts Agriculture College and Mr. Herbert C. Hoover. Maria McIlvaine Gillmore. New York 1918 WAR PREFACE This book is also planned as a war measure to carry out the desires of the United States Food Administration by presenting recipes for nutritious food without the un- necessaiy use of wheat, meats, sweets, and fats. The economy of our food resources has become a patri- otic duty and as women cannot go to the firing line, it becomes a patriotic privilege to have the responsibility for this most important trust. Instead of looking afar for some * ' bit " to do we must turn our eyes to our own households and set them in order. The Government has with serious concern earnestly called upon the Nation to use all practical means of saving food and fuel, leav- ing to the ingenuity of every housewife the fascinating problem of devising and applying the most successful methods. And it is for the purpose in part of helping to solve the many perplexing questions of the wartime menu that these recipes have been prepared. In these recipes meats are used in many ways to make a larger dish ; vegetable fats such as crisco, butter ine, or lard compound used when possible in place of butter and lard ; honey or molasses instead of sugar ; and sweet- ening omitted altogether when it is not really needed; corn meal, rye, and bran used instead of wheat flour; corn, peanut, or cottonseed oils instead of olive oil ; stale bread turned into crumbs in many dishes. The menus preceding the recipes are popularly known as "balanced." Meals for each day consist of food con- taining in approved proportion proteins, carbohydrates, mineral salts, fats, and sugars, following Dr. Lang- worthy's table of foods. They are arranged to be used ix X "WAR PREFACE consecutively that the left-over roast chicken of one day may be cooked in casserole the following day, the left- over baked fish made into a souffle, the left-over corn meal mush fried the second day, etc. Have the same meals at the same time each day, in- cluding Sundays and holidays, and wherever possible the heavy meal in the middle of the day. Do not attempt to eat so much at one meal that the next may be omitted, as for instance, to eat a heavy meal on Sunday and nothing but a piece of cake for the evening meal. The most stalwart digestive organs will rebel against such treatment. More milk should be used, as it is not merely a drink but a food that contains body-building materials and supplies energy. Specialists of the Department of Agri- culture find that milk is better digested when taken with other foods, and may be used to great advantage in cooking in place of water, as in cooking cereals and in soups. No wines are used in any of the recipes. Since the Government has decided that liquor is harmful for the soldiers it must be equally harmful for civilians who are cast in the same physical mold. The ante-bellum fashion of leaving something on our plates to show we were not so greedy as to eat everything we could, has in these days come to prove our greed by taking more than we really want. Join the clean plate brigade and try hard to waste nothing. Moreover, when we consider the present and past unequal distribution of food in the world we recognize that it is something more than a patriotic duty to provide against waste, and after the war and through the coming years so to conduct our households that it may be possible for all the world to enjoy a fair and generous distribution. M. McI. G. CONTENTS PAGE Preface ^^^ War Preface ^^ Table of Foods 3 Menus '^ Breads ^^ Soups ^^ Meats ^^ Meat Substitutes 87 Cottage Cheese H"^ Vegetables 123 Dried Vegetables and Fruits 1^9 Salads 171 Desserts 1*^^ Cakes 1^^ Index 207 FOODS GROUPED ACCORDING TO THEIR CHARACTERISTICS ^ SOME COMMON FOODS GROUPED ACCORDING TO THEIR CHARACTERISTICS All Five Groups Should Be Represented in the Diet Every Day GROUP 1 Foods characterized by protein Lean meats, poultry, fish, oysters, etc., milk, cheese, eggs, dried legumes, nuts, and other protein-rich foods. GROUP 2 Foods characterized by starch and similar carbohydrates Bread, crackers, macaroni, rice, cereal breakfast foods, meals and flours, and other cereal foods. GROUP 3 Foods characterized by fat Butter, cream, lard and other culinary fats, salt pork, bacon, chocolate, and other fatty foods. GROUP 4 Foods characterized by mineral substamces and organic acids Spinach, peas, lettuce, potatoes, turnips, apples, or- anges, berries, and other vegetables and fruits, raw or cooked. 3 4 SOME COMMON FOODS GROUP 5 Foods characterized hy sugars Sirup, honey, jellies, dried fruits, candy, and other sweets. Table prepared by C. F. Langworthy, Chief, Office of Home Economics, States Relation Service, U. S. Department of Agricul- ture. MENUS MENUS BREAKFAST Oranges Hominy Poached eggs Bran muffins DINNER Clam bisque Roast chicken Creamed onions Sweet potatoes baked with ap- ples War pudding TEA Welsh rabbit Tomato salad Rye bread Baked apples Crumb gingerbread BREAKFAST Prunes Corn meal mush Baked bananas Toast DINNER Tomato soup Baked fish Potatoes au gratin Spinach Cream tapioca TEA Beauregard eggs Baking powder biscuits Pear salad Cottage cheese with preserves Nut drop cakes BREAKFAST Grape fruit Rice flakes Corn meal fish balls Toasted war bread DINNER Split pea soup Chicken in casserole Lima beans Rice pudding TEA Creamed oysters Potato salad Graham gems Honey apples BREAKFAST Baked apples Rolled oats Swiss eggs Toast DINNER Dried bean soup Fish souffle Celery Browned potatoes Baked Indian pudding TEA Fried corn meal Rolled oat wafers Apple and nut salad Soft honey cake ECONOMY COOK BOOK BREAKFAST Stewed apricots Corn flakes Mock sausage Eggless rye muffins DINNER Vegetable soup Turkish pilaf Baked potatoes Asparagus Caramel junket TEA Cheese souffl6 Lancashire potato cakes String bean salad Apple sauce BREAKFAST Oranges Oat meal Boiled eggs Toast DINNER Lettuce soup Macaroni and oyster croquettes Creamed brussels sprouts Carrots a I'Allemande Farina pudding TEA Stuffed potatoes Cereal muffins Tomato jelly salad Stewed fruit War cake BREAKFAST Grapes Farina Scrambled eggs Ring muffins DINNER Clam chowder Bean and cheese roast Mashed potatoes Scalloped cauliflower Fruit macedoine TEA Scalloped oysters Nut bread Asparagus salad Corn meal griddle cakes BREAKFAST Bananas Rice flakes Codfish stew Date biscuits DINNER Oat meal and mushroom soup Fricasseed chicken Potato balls Creamed onions Snow pudding TEA Creamed clams Spoon bread Apple and cheese salad Morris cake MENUS 9 BREAKFAST Oranges Rolled oats Creamed fish. Buckwheat gems BREAKFAST Grapes Petti John Cornbeef hash and poached egga One egg rye muffins DINNER Green pea soup Spanish Michel Carrots Glazed sweet potatoes Honey pudding TEA Eggs with cottage cheese sauce Hoe cake Tomato salad Preserves DINNER Mackerel bisque New England baked beans Creamed cabbage Browned potatoes Apples with rolled oats TEA Sardines Virginia spoon bread Cow pea salad Apple sauce BREAKFAST Apples Oat meal Cheese omelet Toast BREAKFAST Grapefruit Hominy Codfish balls Corn meal muffins DINNER Potato soup Hungarian goulash Savory cauliflower Spinach Brown sugar tapioca TEA Mock oysters Johnny cake Chicken salad DINNER Cream of tomato soup Twelve o 'clock pie Peas Salsify Norwegian prune pudding TEA Milk toast Potato rolls Grape and orange salad Honey cookies 10 ECONOMY COOK BOOK BREAKFAST Prunes Corn flakes Hamburg steak Eaised biscuit BREAKFAST Bananas Puffed rice Poached eggs Toast DINNER Oat meal soup Cheese and macaroni loaf Fried parsnips Celery Brown Betty TEA Peanut fondue Boston brown bread Egg and water cress salad Pan cakes and syrup DINNER Leek soup Halibut a la poulette Spinach cutlets Potatoes with egg Orange Charlotte TEA Hominy fritters Apple corn bread Vegetable salad Soft gingerbread BREAKFAST Stewed apricots Farina Baked bananas Drop biscuits DINNER String bean soup Chartreuse of meat and rice Puree of peas Beets Sweet potato pudding TEA Cheese sandwiches saut6d Honey bread Fruit salad Dom econ cake BREAKFAST Baked apples Corn meal mush Boiled eggs* Parker House rolls DINNER Onion chowder Boston roast Colcannon Hashed turnips Fruit macedoine TEA Fried mush Graham bread with nuts Shrimp salad Stewed pears BREADS BREADS War Bread 114 cups rye flour 5 cups lukewarm water 3 cups whole wheat flour l^^ tablespoons salt 12 cups white flour 2 yeast cakes Soften the yeast in 1 cup of lukewarm water. Add the other 4 cups of water. Sift the salt, rye flour, whole wheat flour, and white flour together and add to the liquid. Mix well, turn out on a floured board and knead about 10 minutes. Return to bowl and let rise until double in bulk. Cut down, shape into loaves and let rise in greased pans until doubled again. Bake in a moderate oven about 1 hour. This makes 3 large loaves. Watson's War Bread 4 cups sifted flour 1 tablespoon sugar 2 cups cooked corn meal or 1^^ teaspoons salt any cooked cereal o yeast cakes dissolved in 1 tablespoon fat % cup lukewarm water To prepare the corn meal, mix in the proportion of 1 cup of meal to 4 cups of water and cook in a double boiler 20 minutes. If the cooked corn meal or cereal stands before using, cover with a wet cloth to prevent a crust from forming over it. If the wet cloth is not used and a skin should form, remove it before using in the bread mixture. Beat the corn meal or cereal with a Dover egg beater 13 14 ECONOMY COOK BOOK and add the melted fat, sugar, and salt, with the dis- solved yeast. Beat in the flour with a wire beater or slot spoon. K^ead for 10 minutes in a bowl or on a slightly floured board until elastic and the surface shows tiny blisters. Wet the surface with water, cover, let rise until it doubles in bulk. Knead and shape into loaves. Put into greased pans and let rise again until doubled in bulk. Bake in a moderate oven 45 to 60 minutes. Use no more flour than is required to knead the bread into a firm loaf that will not stick to the mix- ing board. This makes 2 large loaves. If desired both the sugar and fat may be omitted. Potato Bread No. 1 12 potatoes 1% tablespoons salt 9 cups flour 2 yeast cakes 3 tablespoons sugar 4 tablespoons water Clean thoroughly and boil without paring 12 potatoes of medium size, allowing them to become very soft. Pour off the water, peel and mash the potatoes while hot be- ing careful to leave no lumps. Take 5 solidly packed % pint cups of mashed potatoes and when at the tempera- ture of lukewarm water add to them the yeast rubbed smooth with 3 tablespoons of lukewarm water. Rinse the cup in which the yeast was mixed with another table- spoon of water and add to the potatoes. Next add the salt and 1 scant 1/2 pint of sifted flour. Mix thoroughly. Let this mixture rise until it has become very light, which should take about 2 hours if the sponge is at a temperature of about 86 degrees F. To this well-risen sponge, which will now be found to be very soft, add the remainder of the flour, kneading thol'oughly until a smooth and elastic dough has been formed. The dough must be very stiff. Set back to rise until it has trebled in volume, which will require another hour or more. Divide BREADS 15 the dough into 4 parts, mold them separately, and place in greased pans which have been slightly warmed. Al- low the loaves to rise until they have doubled in volume and bake 45 minutes in a moderate oven. This makes 4 loaves. Potato Bread No. 2 12 potatoes 1^ tablespoons salt 9 cups flour 1 yeast cake 4 tablespoons water Clean, boil, peel, and mash the potatoes as directed in the preceding receipt. In the evening take 2% sol- idly packed V2 pint cups of the cool mashed potato, add to it the salt, a scant % pint of flour, and the yeast rubbed smooth with water, reserving 1 spoonful to rinse the cup. In the morning add the remainder of the po- tato and the rest of the flour. Knead thoroughly until a smooth and very stiff dough is formed. Set away at 80 to 86 degrees F. for about 2 hours or until the dough has trebled in volume. Proceed as in the above receipt. This makes 4 loaves. Whole Wheat or Graham Bread 1% cups lukewarm milk 3 cups whole wheat or 3 tablespoons brown sugar graham flour IV4, teaspoons salt % yeast cake Scald the milk together with the sugar and salt. When lukewarm add the yeast, mixing it first with a little of the milk. Add the flour, beat well, and let it double its volume. Beat thoroughly, put into a pan and let rise. In a pan of standard size it should come nearly to the top. Putting in the sugar is optional ; it is equally good without the sweetening. This makes 1 loaf. 16 ECONOMY COOK BOOK Rye Bread 2 cups milk 2 tablespoons butter or fat 2 tablespoons sugar 6 cups rye flour 1 teaspoon salt 1% cups white or whole 1 yeast cake wheat flour ^ cup water Scald the milk and pour it over the sugar, butter and salt. When lukewarm add the yeast which has been softened in the I/2 cup of water. Add the rye flour, knead in the white or whole wheat flour; cover and let rise until twice its bulk. Shape into loaves, Jet rise again until doubled and bake about 50 minutes in a moderate oven. This makes 2 loaves. Oatmeal Bread 2 cups oatmeal 1 cup lukewarm water 2 cups boiling water 3 teaspoons salt % cup molasses 1 tablespoon melted fat 1 yeast cake 7 cups bread flour Scald the oatmeal with the boiling water and let it stand until cold. Soften the yeast in the lukewarm water and add to the first mixture when cool. Add the molasses, salt and melted fat. Stir in the bread flour. Turn on a floured board and knead lightly. Return to bowl and let rise until double in bulk. Cut down, shape into loaves and let rise until again double. Bake in a moderate oven 45 to 60 minutes. This makes 3 loaves. Bread Crumb Bread 1 cup milk 1 yeast cake 1 cup lukewarm water 1 teaspoon salt 2 cups dry bread crumbs 1 tablespoon butter or fat 214 cups wheat flour Scald the milk, turn into mixing bowl over salt, and fat. Add % cup water and when lukewarm, the yeast BREADS 17 softened in the rest of the cap of water. Stir and add the bread crumbs. When softened, add 2 cups flour. Knead on a board floured with the y^ cup. Put back in the bowl, let rise until double in bulk. Cut down, form into a loaf and bake in a well-greased pan about 50 minutes in a moderate oven. This makes 1 loaf. Gluten and Corn Bread 2y2 cups corn meal 2 tablespoons fat % cup gluten flour 3 teaspoons salt % yeast cake 1% cups boiling water Pour the com meal into a dish of boiling water. If yellow corn meal is used heat it a little before pouring it in the boiling water, or mix meal and water and heat in a double boiler. When cool mix with the other in- gredients and knead thoroughly. Place in a baking dish and bake when sufficiently risen. This makes 1 loaf. Buckwheat Bread 2% cups buckwheat flour 1^/4 cups milk 1^ cups white flour ^ cup molasses ^2 yeast cake 2 tablespoons butter or fat % cup water 1 teaspoon salt Add yeast to warm water and rub smooth. Scald milk and put in mixing bowl with butter and salt. When lukewarm, add molasses and yeast. Beat in the flour slowly and let rise until it doubles in bulk. Beat it down and put in a greased bread pan. Let rise until again double in bulk and bake 1 hour in a moderately hot oven. This makes 1 large loaf. Kice Bread 1 cup lukewarm water or 1^ teaspoons salt milk or a mixture of 1 tablespoon sugar the two - tablespoon butter, if used 1 cup uncooked rice % J-" i- cake 2 cups wheat flour 18 ECONOIMY COOK BOOK Steam the rice with % the liquid until it is soft. Use a steamer in preference to a double boiler as the rice will soften more readily. Put the sugar, salt, and fat into the mixing bowl and pour over them the remaining liquid. When the mixture has become lukewarm add the yeast and V2 cup flour. Let the sponge rise until it is very light. Add the steamed rice, which should have been cooled to lukewarm, and the rest of the flour. This dough is so thick that it requires some pressure to work in the last of the flour. Let the dough rise until it has doubled its bulk, form into a loaf, place in a pan, let rise again until it nearly reaches the top of the pan, and bake. This makes 1 loaf. Corn Meal and Wheat Bread % cup milk 1 tablespoon butterine % cup water 1 cup corn meal % yeast cake 2 cups wheat flour 1% teaspoons salt Pour milk and % cup of water over the corn meal, salt, and butterine. Heat gradually to the boiling point or nearly to it, and cook 20 minutes in a double boiler. Cool, add flour, and yeast mixed with the rest of the water. Mold ; let rise until it doubles its bulk. Shape in pan, let rise again until it nearly fills the pan, and bake 45 minutes in a moderate oven. This makes 1 loaf. Rolled Oats Bread 2 cups boiling water 1% cups rolled oats % cup brown sugar 5 cups flour 2 teaspoons salt 1 yeast cake ^4 cup lukewarm water Dissolve the yeast cake in the lukewarm water. Pour the boiling water over the rolled oats, salt, sugar, and BREADS 19 let stand until lukewarm; add the dissolved yeast and the flour. Let rise until very light, beat thoroughly, and turn into 2 greased pans. When the loaves have doubled their volume, bake them 1 hour in a moderate oven. This makes 2 loaves. Kafir Corn Bread 2 cups Kafir corn meal 3 teaspoons salt 2 cups water i^ yeast cake 2 tablespoons sugar M cup lukewarm water 2 tablespoons butter or fat Wheat flour Cook the meal, sugar, salt, and water together for 1 hour in a double boiler ; add the butter and cool. Stir in the yeast which has been dissolved in the lukewarm water. Add about 1 cup of wheat flour, enough to make a soft dough. Turn on to a floured board and mold thoroughly. Form into a loaf and put in a warm place to rise. When light bake in a moderate oven for 45 minutes. This makes 1 loaf. Self -Rising Bread 2 tablespoons white corn meal 1 teaspoon salt 1 cup milk Flour Scald the milk. Allow it to cool until it is lukewarm, then add the salt and corn meal. Place in a fruit can or heavy crock and surround by water at about 120 de- grees F. Water at this temperature is the hottest in which the hand can be held without inconvenience. Let the mixture stand for 6 or 7 hours or until it shows signs of fermentation. If it has fermented sufficiently, the gas can be heard as it escapes. This makes 1 loaf. If more loaves are needed, add 1 cup water, 1 teaspoon salt, for each additional loaf. Make a soft sponge by adding a cup of flour for each loaf to be made. Beat 20 ECONOMY COOK BOOK thoroughly and put the sponge again at the tempera- ture of about 120 degrees F. When it is very light, add more flour gradually until the dough is so stiff it can be kneaded without sticking to the hands or the board. Knead 10 or 15 minutes, put at once into pans, let rise until about 2% times its original bulk, and bake. Potato Bolls 4 potatoes % teaspoon salt 1% cups sifted flour 2 tablespoons lukewarm wa- ys yeast cake ter 2 tablespoons butter or fat Boil, peel and mash the potatoes as directed for bread making. Add to this the salt, the yeast rubbed smooth and mixed with the lukewarm water, and last 2 table- spoons flour. Set this mixture to rise at about 86 de- grees F. and allow it to rise till a touch will cause it to fall. Add to this sponge the butter or fat, and the re- mainder of the flour, and enough additional flour to make a very stiff dough. Knead thoroughly until a smooth dough has been formed which is no longer sticky. Set back to rise again, and when the dough has trebled in volume, knead lightly, form into small balls and place not too close together in greased pans. Let rise until double in bulk and bake 20 minutes in a moderate oven. This makes 1 dozen rolls. Raised Biscuits Part of the dough prepared for bread can be baked in the form of biscuits. Cut or pull small pieces from the dough and form them in the same way the loaves are formed. Hold the dough in one hand and shape it with the fingers of the other hand. The stroke should be light and from the outside in, in order to stretch the bottom of the dough which will be the top of the biscuit. BREADS 21 The biscuits should be placed some distance apart in the pan and rubbed over with melted fat, butterine, crisco, etc. Let them rise until treble their bulk and bake in a hot oven. They should begin to brown at the end of 5 minutes and should be baked in 20 minutes. Parker House Rolls No. 1 1 cup milk scalded and 2 cups bread flour cooled to lukewarm tem- When sponge is light add perature % teaspoon salt 1 cake yeast 1 tablespoon sugar % cup scalded and cooled % cup melted fat milk 1% cups bread flour Soften the yeast in the ^4 c^P ^f milk; add to the 1 cup of milk, stir in the flour with a spoon and beat the mixture until very light and smooth. Cover with a plate and let stand in a temperature of about 70 de- grees F. until light and puffy, then add the salt, sugar, melted fat, and flour, and mix to a smooth dough. Turn on a floured board and knead until elastic and the sur- face shows tiny blisters ; cover closely and let stand until doubled in bulk. Turn on a lightly floured board, crust or upper side down, roll into a % inch sheet with the rolling pin, cut into rounds, brush over % of each round with melted fat and fold the other half over the first half. Set close together in a greased pan. When doubled in bulk, bake about % hour; glaze during the last half of the baking. One-fourth a cake of compressed yeast may be used at night for a loaf of bread and in the morning the rest of the cake for these rolls. This makes 12 rolls. Parker House Rolls No. 2 2 cups milk 1 teaspoon salt 3 tablespoons fat 1 yeast cake 1 tablespoon sugar Flour 22 ECONOMY COOK BOOK Put tlie butter, sugar, and salt in a mixing bowl. Scald the milk and pour it into the bowl. When it is luke- warm, add the yeast, mixing it with a little of the liquid first. Add 3 cups of flour, beat thoroughly, cover, and let rise until it doubles its bulk. Cut down the dough and add the flour gradually until the mixture can be molded without sticking either to the hand or the bowl. Let rise again until about twice its original bulk. Roll on a floured board and cut with a biscuit cutter. Brush the pieces over with fat, crease each piece through the center with a knife and fold it over. Let rise again and bake in a hot oven 15 minutes. This makes 12 rolls. Brown Bread No. 1 1 cup buckwheat flour % teaspoon soda 1 cup corn meal 1 teaspoon baking powder 1 cup graham flour 1 teaspoon salt 1% cups water or milk % cup molasses Sift and mix the dry ingredients, adding the bran sifted from the graham flour. Add the molasses and water and mix thoroughly. Grease molds and covers thoroughly. Fill % full of the mixture, cover tightly and steam 3 hours. This will fill 3 one-pound baking powder tins. Brown Bread No. 2 1 cup rye flour % teaspoon salt 1 cup corn meal 2 cups sour milk 1 cup white flour % cup molasses 2 teaspoons soda Mix the soda with the dry ingredients and sift. Add the milk and molasses. Put in covered greased cans like baking powder tins and steam 2 hours. This makes 6 servings. BREADS 23 Brown Bread No. 3 1 cup yellow corn meal 1 teaspoon salt 2 cups graham flour 1^ teaspoons soda % cup honey 1 tablespoon boiling water 2 cups sour milk 1 cup seeded raisins Mix together the flour, meal and salt; add the sour milk and the honey and then the soda dissolved in the boiling water, and the raisins. Steam 3 hours in covered receptacles which should be not more than % full at the beginning of the cooking. This makes enough for 6 servings. Boston Brown Bread 3 cups rye flour % teaspoon salt 3 cups corn meal 2 teaspoons soda 1 cup molasses 2 cups hot milk Mix and sift the rye flour, corn meal, salt, and soda. Mix the hot milk and molasses and add to the dry in- gredients. Stir well and fill greased molds % full. Grease the covers and cover tightly. Steam 3 hours. This makes 5 one-pound baking powder tins. Buttermilk Brown Bread 1 cup graham flour 1 teaspoon soda 1 cup corn meal 1 teaspoon salt 1 cup rye or wheat flour % cup molasses 1 cup buttermilk Sift and mix the dry ingredients, adding the bran sifted from the graham flour. Add the molasses and buttermilk and mix well. Turn into greased bread pan and bake in a moderate oven 40 minutes. This makes 1 loaf. Corn Meal Rolls IM cups white flour 2 tablespoons butterine % cup corn meal 1 egg 3 teaspoons baking powder Vs cup milk 1 teaspoon salt 24 ECONOMY COOK BOOK Mix and sift the dry ingredients and cut in the fat. Beat the egg and add it to the milk. Combine the liquid with the dry ingredients. Shape as Parker House rolls and bake in a hot oven 12 to 15 minutes. This makes 15 roUs. Com Meal Gems % cup corn meal % teaspoon salt 1 cup flour 1 egg % teaspoon soda % cup sour milk 1 tablespoon melted fat Mix and sift the dry ingredients; add the milk, egg well beaten, and the melted fat. Bake 25 minutes in a hot oven. This makes 6 gems. Hoe Cake 2 cups corn meal 2 tablespoons fat 2 cups milk % teaspoon salt Mix the dry ingredients together with the fat. Scald the milk and pour into the meal, stirring constantly. Cook directly over the fire until thickened. Drop by spoonfuls on a greased pan and bake in a hot oven until evenly browned. This makes 12 cakes. Apple Corn Bread 2 cups white corn meal 1% cups milk 1 tablespoon sugar 3 tart apples pared and % teaspoon salt sliced 1 teaspoon cream of tartar 1 teaspoon soda Mix the dry ingredients, add milk, and beat thor- oughly. Add the apples. Pour into a well-greased pan and bake 30 minutes in a hot oven. This makes 6 serv- ings. Kafir Com Gems 1 cup Kafir corn meal % teaspoon salt IV2 cups buttermilk 1 teaspoon ginger 1% tablespoons butter ^ teaspoon soda BREADS 25 Mix the meal and the buttermilk thoroughly together and cook in a double boiler for % hour. While the mush is still warm add the butter. When it is cool add the other ingredients, dissolving the soda in about a tablespoon of water. Bake in gem pans about % hour. This makes 8 gems. Zuni Indian Bread 1 cup white corn meal 1 teaspoon salt 1 cup yellow corn meal Ys teaspoon cayenne 1 cup water 1 cup chopped fat Mix all the ingredients together ; form into rolls about 5 inches long, wrap in greased paper and bake in a moderate oven 1 hour. Serve hot. The Indians roll these cakes in corn husks. This makes 6 rolls. Custard Com Cake 2 eggs 1 teaspoon salt Ys cup wheat flour 1 cup sour milk 1% cups corn meal 1 cup sweet milk 1 teaspoon soda 2 tablespoons butterine 1 cup cream Beat the eggs thoroughly. Sift the flour, soda, and salt together and mix them with the corn meal. Mix all the ingredients but the cream and butterine. Melt the butterine or fat in a deep pan, putting plenty on the sides. Pour in the batter, add the cup of cream but do not stir it into the batter, and bake from 20 to 30 minutes. When cooked there should be a layer of cus- tard on top of the cake or a distribution of small bits of custard through it. This makes 8 servings. Johnny Cake No. 1 % cup corn meal 1 teaspoon soda 1^ cups flour 1 cup sour milk l^ cup sugar 1 tablespoon fat Yi teaspoon salt 1 egg 26 ECONOMY COOK BOOK Aix and sift the dry ingredients; add the milk, egg well beaten, and fat. Bake 30 minutes in a hot oven. This makes 6 servings. Johnny Cake No. 2 2 cups corn meal 1% cups milk 1 cup flour 1 teaspoon salt 2 tablespoons suet or fat 3 teaspoons baking powder Sift and mix the dry ingredients. Add milk and melted fat; mix thoroughly. Turn into a well-greased pan and bake in a hot oven 30 minutes. A shallow 9x9 inch pan is just right for this recipe. This makes 6 servings. Spoon Bread 2 cups water 1 tablespoon fat 1 cup milk 2 eggs 1 cup white corn meal 2 teaspoons salt Mix the water and corn meal and bring slowly to the boiling point ; cook 5 minutes. Add the eggs well beaten and the other ingredients. Beat thoroughly and bake in a baking dish for 25 minutes in a hot oven. Serve from the same dish with a spoon. This makes 8 servings. Virginia Spoon Bread % cup corn meal 1 egg 1 cup milk % teaspoon salt 1 teaspoon baking powder Put milk in a sauce pan and let it come to the boiling point. Remove from the fire and stir in the com meal quickly. When lukewarm, add salt, the egg yolk well beaten, baking powder, and last the stiffly beaten egg white. Put in a hot well-greased baking dish and bake in a quick oven until brown. This makes 4 generous servings. BREADS 27 Sour Milk Corn Bread No. 1 1 pint corn meal V2 teaspoon salt % teaspoon soda 1 egg % teaspoon baking powder 1 pint sour milk ll^ tablespoons melted fat Beat the egg slightly, add milk, salt, and soda. Stir in the meal. Beat well and add melted fat and baking powder. Bake in a hot greased pan. Cut in squares and serve. This makes 1 cake, 9x9x1 inches. Sour Milk Corn Bread No. 2 2 cups corn meal 1 teaspoon salt 2 cups sour milk 2 eggs 2 tablespoons butterine 1 teaspoon soda 1 tablespoon water Cook the meal, milk, salt, butterine, in a double boiler for about 10 minutes. When the mixture is cool, add the well-beaten eggs and the soda dissolved in the water. Another method is to take all the dry ingredients includ- ing the soda, mix thoroughly and then add the sour milk, eggs well beaten, and the butterine. With this method do not use the cold water. The bread should be baked in a shallow iron or granite pan for 30 minutes. This makes 8 servings. Eggless Com Muffins 1 cup corn meal 2 tablespoons melted butter- % cup sift€d flour ine 1 teaspoon salt 2 teaspoons baking powder 1 cup milk Mix the dry ingredients and add the milk and melted butterine. Put in greased muffin pan and bake 30 min- utes in a moderate oven. This makes 10 muffins. 28 ECONOMY COOK BOOK Corn Pone 1 pint corn meal 1 teaspoon salt 1 pint boiling water Pour the boiling water over the corn meal mixed with salt. Cool, shape into cakes 4 to 5 inches long and l^^ inches wide. Cook on a hot greased griddle or in a hot oven about 1 hour until crisp and brown. If baked, a small amount of bacon fat spread on top of each cake adds to the flavor. This makes 10 cakes. Crisp Corn Meal Cake V2 cup white corn meal 1 cup milk 1/4 teaspoon salt Mix the ingredients and heat slowly in a double boiler until the boiling point is reached. It is not necessary to stir. Spread on a shallow greased pan to a depth of about 14 inch; bake in a moderate oven until crisp. This makes 6 servings. Honey Bread 2 "-^.s honey 2 teaspoons ginger '' ^ups rye flour 2 egg yolks 1 teaspoon soda % cup brown sugar 4 teaspoons aniseed 4 teaspoons cardamon seed Sift the flour with the spices and soda, and add the other ingredients. Put the dough into shallow, greased pans to the depth of about 1 inch and bake in a hot oven. This makes 5 servings. Lancashire Potato Cakes 3 cups mashed potatoes 4 tablespoons butterine 2 cups flour 1 cup milk 1 teaspoon baking powder BREADS 29 The potatoes should be quite dry before putting through the potato masher. Rub the flour into the fat, then mix the potatoes and flour together. Stir in the milk and roll out on a well-floured board to % inch in thickness. Cut into cakes the size of a breakfast saucer and bake in a quick oven. The cakes may be split and buttered or served plain, but should be very hot. This makes 10 cakes. Honey and Bran Bread 1 cup white or whole wheat 1 cup bran flour V2 cup honey 1 teaspoon soda 1 cup sour milk 1/4 teaspoon salt % cup raisins Sift together the flour, soda, and salt, and add the other ingredients, having first covered the raisins with flour. Steam 3 hours or bake 40 minutes in a slow oven. If the amount of milk is increased by I/2, the bread is more delicate and has a somewhat higher food value. This makes 1 loaf. Bran Bread 4 cups bran 2 cups sour milk 2 cups flour 1 teaspoon salt 1 cup molasses 1 teaspoon soda Mix the dry ingredients. Add the soda to milk and molasses. Combine mixtures and beat well. Bake in 2 bread pans in a moderate oven for about 1 hour. This makes about 10 servings. Date Biscuits 2 cups flour V2 cup dates stoned and quar- 4 teaspoons baking powder tered before measuring % cup milk V2 teaspoon salt 1 tablespoon butterine 30 ECONOMY COOK BOOK Mix flour, baking powder, and salt. Add fat, cutting it in with a knife, and moisten to a soft dough with the milk. Add dates, turn on a floured board, pat and roll out to Vs inch in thickness. Cut with a cutter, place in a pan and bake in a hot oven for 15 minutes. This makes 14 biscuits. Nut Bread 1 egg 3 teaspoons baking powder 1 cup milk 1 teaspoon salt % cup sugar 1 cup English walnuts or 3 cups flour pecan nuts chopped Sift together the flour, baking powder, salt, and sugar, and add the milk, the egg well beaten, and the nuts. Place in a well-greased pan and let stand one hour. Bake in a moderate oven for 45 minutes. This makes 8 servings. Sally Lunn 1 quart flour 1 tablespoon butterine 1 tablespoon baking powder 1 quart warm milk 1 egg % teaspoon salt Sift the flour and baking powder together. Melt the butterine in the warm milk and stir it with the egg beaten light into the flour. If too stiff add more warm milk until it is as light as a cake batter. Bake in a quick oven for 30 minutes. This makes 6 servings. Quick Buckwheat Biscuits 1 cup buckwheat flour % tablespoon lard 2 teaspoons baking powder ^ tablespoon butter % teaspoon salt % cup milk Sift the flour, baking powder, and salt together; cut in the fat; add the milk and drop by tablespoons into greased muffin pans. Bake in a hot oven about 20 min- utes. This makes 6 biscuits. BREADS 31 Graham Bread With Nuts 1 cup graham flour % teaspoon salt 1 cup white flour % cup molasses 1 teaspoon soda 1 cup buttermilk ^2 teaspoon baking powder Mix and sift the dry ingredients. Add molasses and buttermilk. Add % cup of chopped nuts, raisins, and currants and bake in a moderate oven for 40 minutes. This makes 5 servings. Graham Bread With Honey 1 cup graham flour % teaspoon salt 1 cup bread flour % cup honey 2 teaspoons baking powder 1 cup milk Mix the dry ingredients and sift them ; then add the liquids and beat thoroughly. Pour into a greased pan and bake 1 to li/4 hours in a moderate oven. This makes 6 servings. Graham Gems 1 cup graham flour % cup milk 1 cup white flour V2 teaspoon salt 2 tablesjXMffls fat 2 teaspoons baking powder Sift the salt, graham and white flours, baking powder, together. Return the bran which is removed by sifting, to the mixture, looking it over carefully to remove any foreign substances. Rub the fat into the flour, pour the milk into the flour mixture and stir well. Drop by dessertspoonfuls on an oiled or greased pan and bake in a hot oven about 12 minutes. This makes 12 gems. Bannocks 4 cups fine oatmeal 2 tablespoons butterine 4 teaspoons baking powder 1 teaspoon salt 32 ECONOMY COOK BOOK Mix the oatmeal and baking powder together, rub in the butterine, and make a stiff dough with water. Roll out as thin as possible and cut into rounds with a tum- bler. Grease a frying pan and cook a few at a time, browning on both sides. Serve with butter and syrup. They may also be cooked on a well-heated soapstone griddle and turned with a cake lifter. This makes 12 cakes. Scotch Oaten Cakes 2 cups fine oatmeal y2 teaspoon salt 1 cup flour 3 tablespoons butterine % cup or more water Sift the flour, oatmeal, and salt together and chop the fat into it. Mix with cold water into a stiff dough. Knead and roll to very thin cakes. Cut into a circle and cut the circle into quarters. Bake in the toasting oven directly under the flame for 8 to 10 minutes until deli- cately browned on both sides. This makes 12 cakes. Date Bread 2 cups flour 1 cup dates stoned and cut 2 teaspoons baking powder in small pieces "%, cup sugar % cup milk or water 1 Ggg Vz teaspoon salt Mix flour, baking powder, sugar, and salt. Add milk and egg slightly beaten, and the dates. Turn into a greased pan and bake slowly 1 to ll^ hours. This makes 1 loaf. Cheese Biscuits No. 1 2 cups flour % cup milk 2 tablespoons butterine % teaspoon salt 4 teaspoons baking powder Grated cheese With the exception of the cheese, mix all the in- gredients as for Baking Powder Biscuits. Roll thin, di- BREADS 33 vide in 2 parts, sprinkle V2 with grated cheese, lay the other 1/2 of the dough over the sprinkled half, cut out V7ith a small cutter and bake 15 minutes in a moderate oven. This makes 12 biscuits. Cheese Biscuits No. 2 ^4 pound soft cheese or V^ 4 teaspoons baking powder cup cut cheese 1% teaspoons salt 2 cups flour 1 cup water Mix and sift the dry ingredients, then work in the cheese with a fork and add the water gradually. Toss the dough on a floured board, roll out and cut with a bis- cuit cutter. Place in a greased pan and bake in a quick oven from 12 to 15 minutes. The biscuits may be sprin- kled with cheese before putting in the oven. This makes 12 biscuits. Buckwheat Gems 1 cup buckwheat flour 1 egg 1 cup wheat flour 1 cup milk % teaspoon salt % cup molasses 4 teaspoons baking powder 1 tablespoon butterine Sift the flour before measuring. Combine the dry in- gredients and sift together. Add the egg unbeaten, the milk slowly, and then the molasses and the melted but- terine. Put in greased gem pans. Bake 20 to 30 minutes in a moderately hot oven. This makes 12 gems. Baking Powder Biscuits 2 cups flour 2 tablespoons butterine 4 teaspoons baking powder % cup milk, water, or a mix- 1% teaspoon salt ture of the two Mix and sift the dry ingredients. Work in the but- terine with a fork. Add the liquid gradually, making a 34 ECONOMY COOK BOOK dough that is of the right consistency to roll out easily. Turn out on a floured board and roll to % inch in thick- ness. Cut with a biscuit cutter, place in a greased pan and let stand 15 minutes before putting in the oven. Bake in a hot oven 15 minutes. An easier way is to add so much liquid that the biscuits can be dropped from a spoon into the baking pan. This makes 12 bis- cuits. Drop Biscuits 2 cups white or whole wheat 2 tablespoons butterine flour 1% cups sour milk 1^ teaspoons salt % level teaspoon soda Sift the flour with the salt. Rub the lard or other fat into the flour with a fork. Dissolve the soda in a little of the milk and add it with the remainder of the milk to the flour until a mixture is obtained that can be dropped from the end of a spoon. Bake on greased tins in a hot oven until brown. This makes 12 biscuits. Rolled Oat Wafers 1 cup rolled oats 1 teaspoon salt 1 cup white flour 2 tablespoons butterine 1 cup graham flour Warm water Mix the dry ingredients. Work in the fat and add enough water to hold the ingredients together. Place on a floured board and roll as thinly as possible. Shape with a cutter or cut in strips with a sharp knife. Bake on a greased baking sheet in a slow oven until delicately browned. Tljis makes 12 wafers. Ring Muffins 2 cups flour V2 teaspoon salt 2 teaspoons baking powder 1 cup milk 2 tablespoons butterine 1 egg BREADS 35 Mix and sift the dry in^edients. Work the butter into the flour mixture. Add the beaten egg and milk. The muffin rings should be greased before the mixture is prepared. Iron rings should be heated, and placed on a heated griddle. Turn with a cake lifter that both sides may be delicately browned. This makes 10 muffins. Eggless Rye Muffins 2 cups rye flour 1 cup milk 4 teaspoons baking powder 1 tablespoon butterine % teaspoon Bait 2 teaspoons sugar Mix and sift the dry ingredients; add the milk and melted fat. Mix quickly but do not beat. Bake in greased muffin pans 20 minutes in a hot oven. This makes 8 muffins. One Egg Rye Muffins 1 cup rye flour % teaspoon salt 1 cup wheat flour 2 tablespoons molasses 5 teaspoons baking powder 1 egg 1 cup milk Mix the dry ingredients. Beat the egg, add to it the milk and molasses, then stir the liquid into the dry mix- ture. Do not beat. Place in well-greased muffin tins and bake in a moderate oven 25 to 30 minutes. This makes 12 muffins. Bran Muffins No. 1 2 cups bran % teaspoon salt 1 cup whole wheat flour ^ cup molasses 1 teaspoon soda 1 cup water Mix the dry ingredients. Mix the liquid ingredients. Add the liquid gradually to the dry ingredients. Pour into greased muffin tins. Bake 30 to 40 minutes in a moderate oven. This makes 12 muffins. 36 ECONOMY COOK BOOK Bran Muffins No. 2 1 cup bran ^ teaspoon salt 1 cup graham flour 1 tablespoon molasses % teaspoon soda 1 cup water Mix the dry ingredients. Mix the liquid ingredients. Add the liquid gradually to the dry mixture. Pour into greased muffin pans and bake in a moderate oven 30 to 40 minutes. This makes 12 muffins. Cereal Muffins 1 cup cooked cereal 7^ teaspoon salt 1% cups flour y2 cup milk 4 teaspoons baking powder 1 egg 2 tablespoons butterine Mix the flour, baking powder, salt, and sift them. Add the egg well beaten and % the milk. Mix the remainder of the milk with the cereal and beat in thoroughly. Then add the melted butterine. Bake in greased muffin pans about 30 minutes in a moderate oven. This makes 12 muffins. Pan Cakes 1 cup crumbs 4 teaspoons baking powder 2^ cups milk 1 teaspoon salt y2 cup flour 1 tablespoon butterine Soak the crumbs in the milk for % of an hour, then add the other ingredients and cook on a hot griddle like ordinary griddle cakes. If sour milk is substituted use % teaspoon of soda for the 4 teaspoons of baking pow- der. This makes 10 cakes. Corn Meal Griddle Cakes 2 cups flour % teaspoon salt 1 cup corn meal 2 tablespoons butterine 2 teaspoons baking powder 2 eggs 1^ cups milk BREADS 37 Mix and sift the dry ingredients; add the milk and beaten eggs gradually. Melt the butterine and add it last. Cook on a greased griddle, or on a hot soapstone griddle which does not require greasing. This makes 10 cakes. Waffles 1 pint flour 2 tablespoons butterine 3 eggs 2 teaspoons baking powder % teaspoon salt 1% cups milk Mix and sift the dry ingredients, cut in the butterine, separate the eggs and add the milk to the beaten yolks. Add this mixture to the dry ingredients and fold in the beaten white of egg. If the batter is too stiff more milk may be added. This makes 10 waffles. Syrup Dissolve maple, white, or brown sugar in an equal quantity of hot water. When it begins to boil, skim carefully and cool before using. White sugar may be flavored with spice or fruit juices. SOUPS SOUPS Soup With Meat Stock 4 pounds soup bone 2 carrots 6 quarts water 3 stalks celery 2 onions 3 sprigs parsley 2 bay leaves 1 tablespoon salt 10 peppercorns Put the soup bone in the soup pot with the water. Bring to the boiling point, then push to the back of the stove and let simmer for 5 hours. Skim off the grease from time to time that rises to the surface, being careful that when the cooking is finished no grease re- mains. At the end of 5 hours add the vegetables and seasoning and cook for 1 hour more. Strain and season to taste. This makes 8 servings. This stock may be kept a few days in cold weather, adding more vegetables and boiling down each time it is used. Chicken Soup 1 chicken or bones left from 1 cup rice roasted chickens 1 slice onion 2 quarts water 2 stalks celery 1 tablespoon flour 1 tablespoon chopped parsley 1 tablespoon butter or fat Put the chicken in the saucepan with the water and let simmer for 2 hours. Then add the rice, celery, onion, parsley, and simmer 1 hour longer. Add more water if necessary. Strain, and return to the fire. Rub the flour and Wtter or fat together and add to the soup. 41 42 ECONOMY COOK BOOK Cook 10 minutes longer or until the soup is the desired consistency. Season with salt and pepper. A tablespoon of the cooked rice may be added to each serving. This makes 6 servings. Cream of Chicken Soup Chicken stock or the thick gravy left from fricasseed chicken may be combined with milk or with thin cream to make a delicious soup. This soup should be only slightly thickened, and the seasoning should be very delicate. Chicken stock strongly flavored with herbs from the dressing is not suitable for use in a cream soup. Mutton Broth 3 pounds mutton from the 2 quarts cold water neck 3 tablespoons rice or barley 1 teaspoon salt Wipe the meat, remove the skin and fat, cut the meat in small pieces. Put the bones and cut meat into the kettle and cover with water. Heat gradually to the boiling point and season with salt and pepper. Cook slowly until the meat is tender, strain, and remove the fat. Reheat to boiling point, add the rice or barley, and cook until the rice or barley is tender. If barley is used, soak it over night in cold water. This makes 8 servings. Mutton Soup 4 pounds mutton from the 1 stalk celery neck 1 medium sized onion 3 quarts cold water 6 cloves 3 carrots 1 sprig thyme 2 turnips 1 sprig marjoram 1 small cabbage 2 tablespoons salt Few sprigs parsley Wipe the meat carefully, cut in small pieces, and cover with water. Bring very slowly to the boiling point and SOUPS 43 skim. Add the vegetables cut into small pieces, and other seasoning, and cook slowly 3 hours. Strain, cool, and remove the fat. Reheat and serve clear, or with cooked rice, or the vegetables finely chopped. This makes 10 servings. Mackerel or Salmon Bisque % cup cold flaked fish 2 tablespoons flour • 1 quart milk Bay leaf 3 slices onion Celery salt 2 tablespoons butter or other 1 teaspoon salt fat % teaspoon pepper Heat the fish, milk, and seasonings together slowly, then pass through a fine sieve. Return to the fire and bind with butter or other fat, and flour which has been rubbed together. Cook 15 to 20 minutes to improve the flavor. This makes 6 servings. Clam Bouillon % peek clams 3 cups cold water Wash and scrub the clam shells with a brush, changing the water several times. Put them in a kettle with the cold water, cover tightly, and steam until the shells are well opened. Strain the liquor, season, cool, and serve with whipped cream. If served hot add a table- spoon of thin cream to each cup of bouillon. This makes 6 servings. Clam Bisque 25 clams 2 tablespoons butter 1 quart milk 2 tablespoons flour 1 teaspoon chopped onion 1 teaspoon salt V2 teaspoon pepper or paprika Cook the clams 5 minutes in their own liquor. Remove from the fire and chop fine. Scald the milk in a double 44 ECONOIVrY COOK BOOK boiler. Rub the flour and fat together and add with the onion and seasoning to the milk. Cook 20 minutes. When ready to serve, add the chopped clams to the soup and stir thoroughly. This makes 6 servings. Oyster Bisque 25 oysters 1 tablespoon flour 1 quart milk 1 tablespoon butter or fat 1 cup oyster juice Salt and pepper Scald the milk in a double boiler. Rub the flour and butter together, and add with the strained oyster juice and seasoning to the milk. Cook 20 minutes. Add the oysters and cook until the edges begin to curl. Cook- ing any longer toughens them. A cup of cream added to the soup just before it leaves the fire makes the soup richer. This makes 6 servings. Oatmeal Soup 2 cups cooked oatmeal 1 slice onion 3 cups boiling water 1 teaspoon salt 2 cups milk % teaspoon pepper 3 tablespoons butter or fat 1 teaspoon grated lemon rind Simmer oatmeal and boiling water together until changed almost to a jelly and reduced to about 3 cups. This requires from 1 to 2 hours. Strain through a fine sieve, stir in gradually the cold milk, and heat slowly with the onion, salt, pepper, and fat. Add a little nut- meg if desired, and the grated lemon rind, with more salt if required. This makes 6 servings. If too thick add hot milk. Cheese Soup % cup grated cheese Few drops onion juice 1 quart thin white sauce Cayenne pepper or Tabasco sauce SOUPS 45 Make the sauce of flour, butter, and milk — amounting to 1 quart — in a double boiler. Remove and cool. Stir the cheese gradually into the sauce. The amount of cheese will vary w^ith the individual taste. Eeturn to double boiler; season with onion juice and add cayenne, 3 drops tabasco sauce, and salt. As soon as the cheese has melted, strain and serve with croutons. If the soup should curdle, bind it with a slightly beaten egg. This makes 6 servings. Cheese and Milk Soup 3 cups milk or part milk and 1 cup grated cheese part stock lyn tablespoons flour Salt and paprika Thicken the milk with the flour, cooking thoroughly. This is best done in a double boiler, stirring frequently. When ready to serve, add the cheese and the seasoning. This makes 5 servings. Cheese and Vegetable Soup 2 cups stock 2 tablespoons butter or fat 2 tablespoons chopped car- 2 tablespoons flour rots 1^2 teaspoons salt 1 tablespoon chopped onion 1 cup scalded milk 1/4 cup grated cheese Cook the vegetables a short time in % the fat; add the stock and boil 15 to 20 minutes. Strain and add the milk. Thicken with flour cooked in the remaining but- ter or fat. Just before serving stir in the cheese and cook until it is melted. If necessary thin with hot milk. This makes 5 servings. Oatmeal and Mushroom Soup % cup oatmeal 1 onion % cup chopped mushrooms 1 teaspoon salt 2 tablespoons butter or fat 1 quart water 1 pint milk 46 ECONOMY COOK BOOK Peel and chop the onion. Place in a double boiler with the butter and cook from 15 to 20 minutes. Then add the oatmeal and a quart of boiling water. Cook directly over the flame for about 10 minutes. Then place in the double boiler and cook from 2 to 3 hours. Rub through a colander and add the milk. When thoroughly- heated, add the chopped mushrooms and salt, and cook a few minutes. This makes 6 servings. Chestnut Soup 2 cups mashed chestnuts 1 tablespoon butter or fat 1 quart milk 1 tablespoon flour 1 tablespoon minced onion 1 teaspoon salt Prepare the chestnuts by cooking in boiling water for 10 minutes. Strain off the water and with a sharp knife remove both skins. Then mash through a colander. Make a sauce of the butter, flour, milk, and onion. Cook 20 minutes. Add the mashed chestnuts and salt and heat thoroughly. This makes 6 servings. Macaroni Soup 1 cup macaroni broken in 1 quart milk inch lengths 1 teaspoon salt 1 onion chopped % teaspoon pepper 1 tablespoon butter or other fat Cook the onion in the butter being careful not to brown it. Put the milk, macaroni, onion, and seasoning in a double boiler and cook one hour. Add more hot milk if necessary to make the soup the proper consistency. This makes 6 servings. Vegetable and Milk Soup No. 1 1 quart skim milk A few celery tips 1 slice stale bread A thin slice onion 6 large lettuce leaves Salt and pepper SOUPS 47 Chop the vegetables finely. A convenient way, par- ticularly if the soup is being made in large quantities, is to use a food grinder and to put the bread through it with the vegetables to catch the juice. Cook the finely chopped vegetables and the bread in the milk in a double boiler for about 20 minutes. Add the seasoning. This makes 8 servings. Vegetable and Milk Soup No. 2 1 quart milk 1 pmt of thoroughly cooked 1 tablespoon flour vegetables, chopped, 1 tablespoon butter or fat mashed, or put through a Salt and pepper sieve Thicken the milk with the flour, cook in a double boiler 20 minutes, add the seasoning, butter, and vegetables. Heat and serve. The vegetables may be asparagus, peas, beans, celery, potatoes, turnips, carrots, spinach, beets, kale, parsnips, lettuce, cress, or cauliflower. This makes 6 servings. Herb Soup Va pint finely shredded spin- 3 teaspoons salt aeh 4 tablespoons fat 1^ pint shredded sorrel 1 tablespoon chervil 14 pint blanched sliced leek 2 quarts boiling water Heart of a head of lettuce 1/2 pint bread cut in dice and 4 medium sized potatoes browned in the oven Have the sorrel, spinach, and lettuce fresh, tender and free from tough midribs. Wash and shred. Cut the washed leek into thin slices. Put in the stewpan with the fat and cook 15 minutes, being careful not to brown. Add the potatoes, salt, and boiling water. Place the stewpan where the contents will boil quickly, and when the soup begins to boil draw the stewpan back where the contents will boil gently for 1 hour. At the end of that time crush the potatoes with a fork, add the chervil, and 48 ECONOMY COOK BOOK simmer 5 minutes longer. Serve with a tablespoon of the browned bread in each plate. If preferred, the soup may be rubbed through a puree sieve, returned to the fire, and when boiling hot be poured on the yolks of 2 eggs which have been beaten with 2 tablespoons of milk. This makes 10 servings. Potato Soup No. 1 8 medium sized potatoes 1% teaspoons salt ^/2 pint chopped celery % teaspoon pepper 4 tablespoons minced onion 1 teaspoon minced chervil 1 tablespoon butter or fat or parsley 1 tablespoon flour 1 quart milk Pare the potatoes and put in a stewpan with the celery and onion. Cover with boiling water and put over a hot fire. Cook 30 minutes, counting from the time the pan is put on the fire. Reserve 1/2 cup of the cold milk and heat the balance in a double boiler. Mix the flour with the cold milk and stir into the boiling milk. When the potatoes, etc., have been cooking 30 minutes, pour off the water, saving it to use later. Mash and beat the vege- tables until light and fine, then gradually beat in the water in which they were cooked, rub through the puree sieve and put back on the fire. Add the salt and pepper. Beat with an egg whisk for 3 minutes, then gradually beat in the boiling milk. Add the butter or other fat and minced herbs. This makes 10 servings. Potato Soup No. 2 4 medium sized potatoes 2 tablespoons flour 1 thinly sliced onion 1 pint hot milk 1 quart water 1 teaspoon or more salt 2 tablespoons drippings % teaspoon pepper 1 teaspoon chopped parsley Cook potatoes, washed, pared, and sliced, with the onion in water until the potatoes are soft. Rub through SOUPS 49 a strainer without draining from the water. Mix the fat and flour and add to the potato water. Cook 1 minute. Add hot milk and seasonings. This makes 8 servings. Cream of Potato Soup 3 potatoes or 1 tablespoon chopped pars- 1^2 cups mashed potatoes ley 1 cup cold water in which 1% tablespoons flour potatoes were cooked 2 slices opion 1 quart milk 1 teaspoon salt 3 tablespoons butter or fat Bay leaf and pepper Peel potatoes, cut them in small pieces, and cook till very soft in a small quantity of boiling salted wat<^r. Drain and mash ; use 1 cup of the potato water for the soup. Scald milk with onion and bay leaf, remove these seasonings and add the hot mashed potato and the potato water. Bind with the butter or whatever fat is used, and the flour rubbed together, and season. Strain if necessary and sprinkle in the chopped parsley just be- fore serving. This makes 6 servings. Asparagus Soup iy2 cups asparagus tips 2 egg yolks 1 quart chicken or beef 2 tablespoons cream stock 1 teaspoon salt % teaspoon pepper Drain the asparagus tips from their liquor. Cover with cold water, and bring to the boiling point, then drain. Add asparagus to the stock and let simmer 10 minutes. Rub through a sieve, reheat, add egg yolks, cream and seasonings. This makes 6 servings. Lettuce Soup 1 head lettuce 1 large slice stale bread 1 slice onion 1 tablespoon butter or fat 2 quarts skim milk Salt and pepper 50 ECONOMY COOK BOOK Put the lettuce and onion through the meat chopper with the bread to save the juice. Put into a double boiler with the skim milk and cook until the lettuce is soft. Add the butter or fat and the seasoning. This makes 6 servings. Tomato Soup 1 quart skinned and finely 2 teaspoons salt cut tomatoes % teaspoon pepper 1 quart cold water 2 tablespoons butter or fat 1 onion 4 tablespoons corn starch 1 tablespoon sugar 1 tablespoon flour 1/4 teaspoon soda Mix the corn starch with the water and put into a stewpan with all the other ingredients, except the butter and flour, the onion being left whole. Stir frequently until the soup boils, then cook % hour, counting from the time it begins to boil. At the end of this time beat the butter or other fat, and the flour together until light and smooth, and stir into the soup. Cook 10 minutes longer, then take out the onion and serve the soup with toasted or fried bread cut in dice. If a smooth soup is desired strain through a fine sieve. This soup may be varied by the addition of cooked rice, macaroni, beans, peas and other vegetables. This makes 10 servings. Cream of Tomato Soup 1 can tomatoes 1/3 cup flour % teaspoon soda 2 teaspoons salt % cup butter or fat % teaspoon white pepper 1 quart milk Cover and stew the tomatoes slowly % hour, rub through a strainer, and add the soda while hot ; make a white sauce of the flour and fat rubbed . together and cooked with the milk in a double boiler. Add the strained tomatoes and seasoning. This makes 6 servings. SOUPS 51 Okra and Tomato Soup 1 pint slicerl okra 3 tablespoons minced onion 1% pints tomatoes skinned 1 green pepper cut fine and cut fine 3 teaspoons salt 2 quarts water ^4: teaspoon pepper 3 tablespoons rico Paprika Put all the ingredients into the soup pot and cook gently for 2 hours, then add 2 tablespoons of butter or sweet drippings and serve. The bones from roast meat or broiled meat, cooked with this soup, add to the flavor. This makes 12 servings. Vegetable Soup No. 1 3 quarts water 2 tomatoes 1 quart shredded cabbage 2 tablespoons minced celery 1 pint sliced potato 2 tablespoons green pepper % pint minced carrot 2 tablespoons butter or fat % pint minced turnip 3 teaspoons salt % pint minced onion i/^ teaspoon pepper 1 leek Have the water boiling hard in a stewpan and add all the vegetables except the potatoes and tomatoes. Boil rapidly for 10 minutes, then draw back where it will boil gently for 1 hour. At the end of this time add the other ingredients and cook 1 hour longer. Have the cover partially off the stewpan during the entire cooking. This soup may be varied by using different kinds of vege- tables. This makes 12 servings. Vegetable Soup No. 2 2 turnips 6 tomatoes or 2 potatoes 1 pint can tomatoes 1 onion 2 sprigs parsley 6 stalks celery 1% teaspoons salt 2 carrots % teaspoon pepper 1 quart water 2 tablespoons rice 52 ECONOMY COOK BOOK Wash and pare the vegetables and put them through the meat chopper, using the finest blade. Combine all the ingredients and cook until vegetables and rice are soft — about 1 hour. This makes 6 servings. Sorrel Soup 3 pints boiling water 1 teaspoon salt % cup shredded sorrel 2 egg yolks 3 tablespoons butter or fat % cup bread cut in dice and 3 tablespoons milk browned in the oven Tear the tender green parts from the midribs of the cultivated sorrel; wash in cold water and shred very fine. Put 1/2 the fat in a stewpan and add the shredded sorrel. Place on the fire and cook 5 minutes, stirring frequently. Now add the boiling water and salt, and boil 10 minutes. Beat the yolks of the eggs well, then add the milk and pour into the soup and add the remain- ing part of the fat cut into bits. Mix well and serve with the diced bread. This makes 8 servings. Leek Soup 3 quarts boiling water % teaspoon pepper 2 cups leeks finely cut 4 slices stale bread diced 4 cups potatoes cut in dice 4 tablespoons minced onion 2 tablespoons butter or fat 3 teaspoons salt Wash the leeks and cut off the roots. Cut the white part in thin slices. Pare the potatoes and cut in dice. Put them in a bowl of cold water to keep from becoming discolored. Put the fat, leeks, and onion in the soup pot and on the fire. Cook slowly 20 minutes, stirring fre- quently, then add the hot water, potatoes, and seasoning, and cook % hour longer. Serve very hot and put a table- spoon of diced bread in each plate. This makes 10 servings. SOUPS 53 Cream of Leek Soup Make this soup as directed for leek soup, using only 3 pints of water. When it is cooked, rub through a sieve, return to the fire and add 1 quart of hot milk. Beat with a whisk until smooth. Reserve 1/2 cup of cold milk and add to 2 well-beaten egg yolks. Stir this into the soup just as it is taken from the fire. This makes 8 servings. Cream of Celeriac Soup 1 quart celeriac cut in cubes 2 tablespoons butter or fat 1 quart white stock 1 teaspoon salt 1 pint cream V2 teaspoon pepper Yz pint canned peas 2 egg yolks Follow the rule for Puree of Celeriac, gradually add- ing the hot white stock, rub through a fine sieve, return to the fire and add a cup of canned peas. Reserve 1 cup of the cream cold and add the remaining cream to the soup. Beat the egg yolks well and add the cold cream to them, then stir the mixture into the soup. Draw back from the fire and beat with the whisk for 1 minute, then serve at once. This makes 10 servings. Green Pea Soup 1 quart shelled peas 2 tablespoons butter or fat 3 pints water 1 tablespoon flour 1 quart milk 3 level teaspoons salt 1 onion V2 teaspoon pepper Put the peas in a stewpan with the boiling water and onion, and cook until tender, which will be about 1/2 hour. Pour off the water, saving for use later. Mash the peas, then add the water in which they were boiled and rub through a puree sieve. Return to the saucepan, add the 'flour and fat beaten together, and the salt and pepper. 54 ECONOMY COOK BOOK Now gradually add the milk, which must be boiling hot. Beat well and cook 10 minutes, stirring frequently. This makes 10 servings. Cow Pea Soup No. 1 2 cups cooked cowpeas 1 chopped onion 4 cups milk 1 teaspoon salt 2 tablespoons butter or fat % teaspoon pepper 2 tablespoons flour % teaspoon celery salt Put the cooked cowpeas through a sieve. Cook the flour with the butter, add the milk, peas and seasonings. This makes 6 servings. Cow Pea Soup No. 2 1 tablespoon butter or pork 1 stalk celery chopped fat 1 cup dried cowpeas 1 tablespoon chopped onion 1 teaspoon salt Soak the peas 8 or 10 hours in water enough to cover. Fry the vegetables in the fat, add the peas in the water in which they were soaked, and cook in a double boiler until the peas are tender. Put the mixture through a sieve and add water enough to bring it to the desired consistency. Eeheat. If this soup is thickened with 1 tablespoon of flour mixed with a little water, the pea pulp will be prevented from sinking. This makes 6 servings. Cream of Cow Pea Soup 1 cup cooked cowpeas 2 cups milk 1 tablespoon butter or fat 1 teaspoon sugar 1 tablespoon flour Pew drops onion juice 1 teaspoon salt Melt the fat, add the flour and cook thoroughly, being careful not to brown it. Add the milk and bring the SOUPS 55 mixture to the boiling point. Put the peas through a sieve; add the peas and seasonings to the milk and re- heat. If too thick, add hot milk or water. Serve v^ith croutons made by heating buttered bread in the oven until it is brown and cutting in small pieces. This makes 6 servings. String Bean Soup 2 quarts string beans 1 teaspoon salt ^4 cup flour % teaspoon pepper 2 tablespoons butter or fat Milk whole or skim enough to 1 slice onion make 2 quarts soup Cook the beans until tender in as little water as pos- sible, drain and rub through a sieve. Add the bean liquor and milk. Melt the fat, add the flour, and cook carefully 5 minutes. Add the liquid and cook until the mixture thickens. Season with salt and pepper. This makes 8 servings. Dried Bean Soup 1 pint dried beans 3 tablespoons flour 4 quarts water 1 tablespoon celery minced 1 large onion minced or celery leaves 4 tablespoons butter or fat % teaspoon pepper 2 teaspoons salt Wash the beans and soak them over night in cold water. In the morning pour off the water and put them in a pot with 3 quarts of cold water. Place on the fire and when the water comes to the boiling point, pour it off. Add 4 quarts of boiling water to the beans and place the soup pot where the contents will simmer for 4 hours. Add the celery the last hour of cooking. Cook the onion and drippings slowly in a saucepan for % hour. Drain the water from the beans, saving this water, and put them in the sauce pan with the onion and fat. Then add the flour and cook i/^ hour stirring often. At the end of 56 ECONOMY COOK BOOK this time mash fine and gradually add the water in which the beans were boiled until the soup is like thick cream. Then rub through a puree sieve and return to the fire; add the salt and pepper and cook 20 minutes or more. Lima beans make the most delicate soup but the large or small white beans are very satisfactory. This makes 10 servings. Cream of Bean Soup Make as above, but add only enough of the water in which the beans were cooked to make the mixture like thin mush. Have this very hot and add boiling hot milk to make it like thick cream, about 1 quart of milk to 3 pints of the bean puree. Boil up at once and serve. It spoils a cream soup to let it cook many minutes after the milk is added. This makes 10 servings. Split Pea Soup 1 pint split peas 1 tablespoon flour 4 quarts water 2 tablespoons butter or fat % pound salt pork 1 teaspoon pepper 1 large onion 1 sprig parsley 2 tablespoons minced celery Pick the peas over that there may be no blemished ones among them, then wash and soak in cold water over night. In the morning turn off the water and put them in the soup pot with the cold water and salt pork. Sim- mer gently 7 hours being careful that the soup does not burn. When it has cooked 6 hours add the seasoning. Use a large wooden spoon to stir the soup. When done it should be thin enough to pour. If it becomes too thick add boiling water. When thoroughly cooked the soup is smooth and rather mealy. If not cooked enough, after standing a few minutes the thick part will settle and the SOUPS 57 top look watery. At the end of 7 hours strain the soup through a sieve and return to the soup pot. Beat the flour and fat together until creamy, then stir into the soup and simmer % hour. If the salt pork has not sea- soned the soup sufficiently, add a little salt. This soup is improved by the addition of 1 pint of hot milk. This makes 8 servings. Ked Soy Bean Soup % cup soy beans % cup milk 1 pint cold water 2 tablespoons butter or fat 1 slice onion 1 tablespoon flour 2 slices carrots % teaspoon salt Small bay leaf V^ teaspoon pepper Few grains mustard Soak the beans 12 hours in cold water. Drain, add 2 cups water and simmer until soft. Rub through a sieve. Cook the onion and carrot in the fat, add the flour; when smooth add the milk. Cook until thickened and strain into the beans. Reheat and serve. This makes 8 servings. Soup of Dried Legumes Legumes are peas, beans, lentils, cow peas, and other vegetables of this class 1 cup dried le^mes Salt and pepper 1 quart water or stock 2 tablespoons butter or other 2 tablespoons flour fat Soak the dried legumes in cold water over night. Drain, add the water or stock, cook slowly on top of the stove for 3 hours or in a fireless cooker for 4 or 5 hours until tender. Renew the water as it boils away. Strain and thicken with fat and flour rubbed together. These soups may be flavored in many ways. Sometimes a to- mato, onion, celery tops, parsley, or a mixture of vege- 58 ECONOMY COOK BOOK tables is boiled with the beans or peas, or just before serving add onion juice, celery salt, or curry powder. Cook 20 minutes after the flour is added. This makes 5 servings. Fish Chowder 3 pounds fish 1 quart milk 3 potatoes % teaspoon pepper 1 tablespoon chopped onion 4 hard crackers 1 teaspoon salt 1 tablespoon chopped parsley Scald the milk in a double boiler. Dice the fish and potatoes and add them with the onion, parsley, and sea- soning to the milk. Cook until the potatoes are soft. Break the crackers in each serving plate and pour the chowder over them. This makes 6 servings. Clam Chowder 50 clams 1 teaspoon salt % pound salt pork % teaspoon pepper 3 potatoes 1 onion 1 tablespoon butter or fat 6 hard crackers 2 tablespoons flour 1 pint milk Boil the clams for 5 minutes in their own liquor. Chop the onion and pork and fry together until both are browned. Rub the butter and flour together and add with the pork and onion to the clam liquor from which the clams have been removed. Then add the potatoes cut in dice and cook until the potatoes are tender. Chop the clams into small pieces and just before serving, add them to the chowder with the pint of milk and the broken crackers. This makes 6 servings. Onion Chowder 3 quarts boiling water % teaspoon pepper 1 pint minced onion 3 tablespoons butter or sa- 1 quart diced potatoes vory drippings 3 teaspoons salt 1 tablespoon fine herbs SOUPS 59 Cook the onion and fat together for % hour, but slowly so that the onion will not brown. At the end of this time add the boiling water, potatoes, salt, and pep- per, and cook 1 hour longer, then add the herbs and serve. This makes 10 servings. Lima Bean Chowder 1 pint shelled lima beans 1 onion 4 small potatoes 1 green pepper 1/4 pound salt pork Salt 3 cups skim milk Pepper Put the pork, onion, and green pepper through the grinder, cook carefully for 2 or 3 minutes, stirring so it will not burn. Add the potatoes with water enough to cover and cook until the vegetables are soft. Cook the beans separately and when soft add with the milk to the other mixture. Reheat and serve. This makes 6 serv- ings. Any vegetable may be used in place of the beans. Corn or salsify are perhaps oftenest used. Corn Chowder 1 cup corn 4 tablespoons butter or fat 1 quart milk 1 egg slightly beaten 1 grated onion 1 teaspoon celery salt 1 teaspoon salt Cayenne to taste 3 tablespoons flour Canned or cooked corn put through the meat chopper may be used, or corn grated raw from the cob. Heat the milk, onion, corn, and seasonings together slowly in a double boiler. Thicken with the flour and fat, cooking over direct heat until the mixture boils, and from 15 to 20 minutes longer over hot water to develop flavor. Take chowder from fire, cool slightly, stir a little into the beaten egg, and add this egg mixture to the hot chowder, 60 ECONOMY COOK BOOK stirring constantly. The egg thickens the chowder and improves its color, flavor and food value. This makes 6 servings. Mixed Vegetable Chowder % pound salt pork or bacon 4 medium sized potatoes 1 onion 3 carrots 6 tomatoes or 2 cups skim milk 1 pint stewed tomatoes 2 tablespoons flour 1 green pepper 2 teaspoons salt Put the pork or bacon, onion, and pepper through the meat chopper then cook carefully in a saucepan about 5 minutes. Add the water, about a pint, and tomatoes, and cook until the vegetables are tender. Cut the po- tatoes and carrots into small pieces and cook in water until tender; drain, and add with the skim milk to the other ingredients. Thicken with the flour mixed with a little cold milk, and cook 15 minutes longer. This makes 6 servings. Potato Peel Soup Wash thoroughly 6 potatoes and peel them. Put the peelings in a sauce pan, cover with salted boiling water and boil until soft. Press the peelings through a strainer into the water in which they were cooked. Scald 2 cups of milk with an onion in it, remove the onion and add the milk to the potato water. Melt 1 tablespoon of butterine ; rub into it 1 tablespoon of flour and add to the potato mixture. Season with salt and paprika to taste. Strained potato peelings may be added to any soup. This makes 4 servings. MEATS MEATS Meat and Tomato Pie This dish presents an excellent way of using up small quantities of either cold beef or mutton. If fresh to- matoes are used, peel and slice them ; if canned, drain off the liquid. Place a layer of tomatoes in a baking dish, then a layer of sliced meat, and over the two dredge flour, pepper and salt. Repeat until the dish is nearly full, then put in an extra layer of tomatoes and cover the whole with a layer of pastry, or of bread or cracker crumbs. When the quantity of meat is small, add boiled potatoes or other vegetables cut into small pieces. A few oysters or mushrooms improve the flavor, especially when beef is used. The pie should be baked from I/2 to 1 hour according to its size and the heat of the oven. Meat and Pastry Rolls Small quantities of cold ham, chicken, or other meat may be utilized for these. The meat should be chopped fine, well seasoned, mixed with enough gravy or savory fat to make it shape, and formed into rolls about the size of a finger. A short dough made of 1 pint of flour, 2 tablespoons of lard compound, 1 teaspoon of baking powder, salt, and milk enough to mix, should be rolled thin, cut into strips, and folded about the meat rolls, care being taken to keep the shape regular. The rolls should bo baked in a quick oven until they are a delicate brown, and served very hot. 63 64 ECONOMY COOK BOOK Meat Turnovers Almost any kind of chopped meat may be used in these, and if the quantity on hand is small, may be mixed with potato or cooked rice. This filling should be sea- soned to taste with salt and pepper, onion, or whatever is desired, and laid on pieces of short biscuit dough rolled thin and cut into circles about the size of a saucer. The edges of the dough should be moistened with white of egg, the dough then folded over the meat, and its edges pinched closely together. The tops of the turnovers may be brushed with the yolk of an egg before they are placed in the oven. Bake % hour in a hot oven. Serving with a brown sauce increases the flavor and moistens the crust. Meat Stew With Dumplings 5 lbs. cheaper cut of beef V2 onion chopped 4 cups potatoes diced ^ cup flour % cup turnips diced % cup carrots diced Salt and pepper Cut the meat into small pieces, removing the fat ; try out the fat and brown the meat in it. When well browned, cover with boiling water, boil for 5 minutes and then cook in a lower temperature until the meat is done. If tender, this will require about 3 hours on the stove or 5 hours in a fireless cooker. Add carrots, turnips, onions, pepper, and salt, during the last hour of cooking, and the potatoes 15 minutes before serving. Thicken the gravy with the flour rubbed to a smooth paste with cold water. Serve with dumplings. If this dish is made in a fireless cooker, the mixture must be reheated when the vegetables are put in. This stew may also be made of mutton. If veal or pork is used the vegetables may be omitted or simply a little onion used. Sometimes for variety the browning of the meat is dispensed with. MEATS 65 When white meat such as chicken, veal, or fresh pork is used, the gravy is often made rich with cream, or milk thickened with flour. This makes 12 servings. Dumplings 2 cups flour V2 teaspoon salt ^ % eup milk 2 teaspoons butterine 4 teaspoons baking powder Mix and sift the dry ingredients. Work in the but- terine with a knife, add the milk gradually, roll out to a thickness of 1/2 inch and cut with a biscuit cutter. In some countries it is customary to season the dumplings themselves with herbs, or to stuff them with bread crumbs fried in some fat instead of depending on the gravy to season them. A good way to cook dumplings is to put them in a buttered steamer over a kettle of hot water. They should cook from 12 to 15 minutes. If it is neces- sary to cook them with the stew, enough liquid should be removed so that they may be placed upon the meat and vegetables. The dough may be baked as biscuits and the stew poured over them. Meat Cakes 1 lb chopped veal 1 teaspoon onion chopped 1 cup soaked bread crumbs 1^2 teaspoons salt 2 tablespoons butterine Pepper Mix all the ingredients except the butterine or fat and shape into small round cakes. Melt the fat in a bakmg pan and brown the cakes in it, first on one side and then on the other. Either cooked or raw veal may be used. In the case of raw meat the pan should be covered so that the heat may be retained to soften the meat. This makes 8 servings. 66 ECONOMY COOK BOOK Stew From Cold Roast This dish provides a good way of using up the rem- nants of a roast, either of beef or mutton. The meat should be freed from fat, gristle, and bones, cut into small pieces, slightly salted and put into a kettle with water enough to nearly cover it. It should simmer until almost ready to break in pieces, when onions and raw potatoes, peeled and quartered, should be added. A little soup stock may also be added if available. Cook until the potatoes are done, then thicken the gravy with flour. The stew should be served on slices of crisp toast. Roast Beef With Yorkshire Pudding 3 eggs 1 cup flour 1 pint milk 1 teaspoon salt The beef is roasted as usual and the pudding made as follows : beat the eggs until very light, then add the milk. Pour the mixture over the flour, add the salt, and beat well. Bake in hissing hot gem pans or in an ordinary baking pan for 45 minutes, and baste with drippings from the beef. If the gem pans are used, they should be placed on a dripping pan to protect the floor of the oven from the fat. The pudding may also be cooked in the same pan with the meat ; in this case the roast should be placed on a rack and the pudding batter poured on the pan under it. Cornbeef Hash With Poached Eggs A dish popular with many persons is cornbeef hash with poached eggs on the hash. A slice of toast is some- times used under the hash. This suggests a way of utiliz- ing the small amount of cornbeef hash which would otherwise be insufficient for a meal. Small bits of other MEATS 67 meat may be used in the same way, chopping and sea- soning them and then warming and serving in individual baking dishes with a poached egg on each. Ham and Poached Eggs With Cream Sauce A more elaborate dish of meat and eggs is made by placing a piece of thinly sliced boiled ham on a round of buttered toast, a poached egg on the ham, and covering with a highly seasoned cream or brown sauce. A slice of tongue may be used instead of the ham. If preferred, a well seasoned and rather thick tomato sauce or curry sauce may be used. Mock Duck Mock duck is made by placing on a round steak a stuffing of bread crumbs well seasoned with chopped onions, butterine, chopped suet or drippings, salt, pep- per, and a little sage. The steak is then rolled around the stuffing and tied with a string in several places. If the steak is tough, the roll is steamed or stewed until tender before roasting in the oven until brown. Or it may be cooked in a casserole or covered dish, in which case the meat should be covered with a cup of water or soup stock. Mock duck should be served with currant or other acid jelly. Mock Wild Duck 1 flank steak or 2 tablespoons flour 1% lbs. round steak cut % 1 tablespoon sugar inch thick 3 cups water 2 lamb kidneys 1 tablespoon minced onion % cup drippings Salt, pepper, sage, and % cup cracker crumbs powdered thyme Trim the kidneys of all fat, cords, and veins. Cut into small pieces and spread evenly over one side of the steak together with the crumbs, onion, and season- 68 ECONOMY COOK BOOK ings. Roll and tie with a cord. Brown the roll on fat, then remove, and make a gravy by heating the flour in the fat and adding 3 cups of stock, or water and sugar. Put the meat into the gravy and cook slowly until ten- der in a covered baking dish, a steamer, or a fireless cooker. This makes 8 servings. If cooked in a fireless cooker the roll should be browned in the oven before serving. Veal or Beef Birds A popular dish known as veal or beef birds or by a variety of special names is made by taking small pieces of meat, each just large enough for an individual serv- ing and preparing them in the same way as the mock duck is prepared. Variety is introduced by seasoning the stuffing with chopped olives or tomato. These birds may be prepared by browning them in a little fat, then add- ing a little water, covering closely and simmering un- til tender. Stewed Shin of Beef 4 lbs. shin of beef i/^ tablespoon salt 1 onion 14 teaspoon pepper 1 sprig parsley 2 quarts boiling water IV2 tablespoons flour 1^^ tablespoons butterine Small bay leaf 1 slice carrot Have the bone cut in several pieces. Put all the ingredients but the flour and butterine into a pan and bring to a boil. Set the pan where the liquid will just simmer for 6 hours, or after boiling for 5 or 10 minutes, put all into the fireless cooker for 8 or 9 hours. With the butterine, flour, and % cup of the clear soup from which the fat has been removed, make a brown sauce; to this add the meat and the marrow removed from the bone. Heat and serve. The remainder of the liquid in which the meat has been cooked may be used for soup. This makes 10 servings. MEATS 69 Braised Beef, Pot Roast, and Beef a La Mode The above names are given to dishes made from the less tender cuts of meat. They vary little either in composition or method of preparation. In all cases the meat is browned on the outside to increase the flavor and then cooked in a small amount of water in a closely covered kettle until tender. The flavor of the dish is se- cured by browning the meat and by the addition of the seasoning vegetables. As the vegetables are usually ex- tremely well seasoned by means of the browned fat and the extracts of the meat it is better to serve them with the meat. Bean Pot Koast 3 lbs. shoulder of mutton or 1 cup potatoes diced 3 lbs. round or chuck steak i/4 cup sliced onion 1 cup carrots diced Cover the meat with boiling water. Place the cover on the bean pot and let the meat cook in a moderate oven for 2 hours; then add the vegetables cut in dice, and 2 teaspoons of salt. Cook until the vegetables are tender, which will require about 1 hour. When ready to serve pour a sauce over the meat made from 1 cup of the liquid in which the meat was cooked, thickened with 2 tablespoons of flour. This makes 10 servings. Hungarian Goulash 2 lbs. top round of beef 1 onion A little flour 2 bay leaves 2 ounces salt pork 6 cloves 2 cups tomatoes 6 peppercorns 1 stalk celery 1 blade mace Cut the beef into 2-inch pieces and sprinkle with flour. Fry the salt pork until a light brown; add the beef 70 ECONOMY COOK BOOK and cook slowly for about 35 minutes, stirring occasion- ally. Cover with water and simmer 2 hours. Season with salt, pepper, or paprika. From the vegetables and spices a sauce is made as follows: cook in sufficient water to cover for 20 minutes ; then rub through a sieve and add some of the stock in which the meat was cooked. Thicken with flour, using 2 tablespoons moistened with cold water to each cup of liquid and season with salt and paprika. Serve on a platter with the sauce poured over it. Po- tatoes, carrots, and green peppers, cooked until tender and cut into small pieces, are usually sprinkled over the dish when served, and noodles may be arranged in a border upon the platter. This makes 10 servings. Veal Loaf 3 lbs. veal 3 eggs 1 lb. salt pork % teaspoon pepper 6 soda crackers roUed fine % teaspoon salt Chop the meat, beat the eggs, mix all the ingredients, shape and bake 3 hours, basting occasionally with pork fat. Use i/4 of the fat for this purpose. If the roll is pierced occasionally the fat will penetrate more ef- fectually. Veal loaf may also be cooked in bread pans. This makes 10 servings. Hound Steak on Biscuits Cut round steak into pieces about % inch square, cover with water and cook at a temperature just below the boiling point for 5 minutes or until it is tender. While it is still hot put into the fireless cooker and leave for 5 hours. Thicken the gravy with flour mixed with water, allowing 2 level tablespoons to a cup of water. Pour the meat and gravy over split baking powder bis- cuits, so baked that they have a large amount of crust. •MEATS 71 Salt Pork With Milk Gravy Cut salt pork into thin slices. If very salt cover with hot water and allow it to stand for 10 minutes. Score the rind of the slices and fry slowly until they are a golden brown. Make a milk gravy by heating flour in the fat that has been tried out, allowing 2 tablespoons of fat and 2 tablespoons of flour to each cup of milk. This is a good way to use skim milk which is as rich in protein as whole milk. The pork and milk gravy served with boiled or baked potatoes makes a cheap and simple meal. India Curry IV2 lbs. veal 2 onions 1^ cup butterine V2 tablespoon curry Brown the meat either without fat or with a very little, and cut into small pieces. Fry the onions in the butterine, remove them, add the meat and curry powder. Cover the meat with boiling water and cook until tender. Serve with a border of rice. The 2 onions and Vo table- spoon of curry powder are the largest amount to be used. Many persons prefer less of each. In preparing the rice for this dish wash 1 cup of rice in several waters, rubbing the grains between the hands to remove all the dirt. Put the washed rice in a sauce pan with 2^2 cups of water and 1 teaspoon of salt. Cover and place where the water will boil. Cook for 20 minutes, being careful not to let it burn. At the end of this time put the pan on a tripod or ring and cover the rice with a fold of cheese cloth. Let it continue to cook in this manner 1 hour, then turn into a hot vegetable dish. The rice will be tender, dry and sweet, and each grain will be separate. During th^ whole process the rice should not be stirred. If a tablespoon of butterine 72 ECONOMY COOK BOOK is cut up and scattered over the rice when it has cooked 20 minutes the dish will be much improved. This makes 10 servings. Curry of Mutton 2 lbs. mutton 1 teaspoon curry 1 onion 2 tablespoons flour 1 teaspoon vinegar Salt Boiling water Cut off small portions of the fat and try them out. Re- move the unmelted parts and in the remainder fry the meat until it is a delicate brown. Add the onions and pour over all enough water, heated to the boiling point, barely to cover. Cook until the meat is tender. Add the curry powder, vinegar, and salt. Remove the meat, re- duce the broth to 1 cup and thicken it with flour rubbed to a smooth paste with cold water. Add the meat to the gravy and reheat. Serve with rice. This makes 10 servings. Mock Venison 2 tablespoons butterine 1 tablespoon currant jelly 2 tablespoons flour 1 cup water or stock 1 tablespoon bottled meat sauce Cut cold mutton into thin slices and heat in a brown sauce made according to the following directions : Brown the flour in the butterine, add the water or stock slow- ly, and keep stirring. Then add the jelly and meat sauce and let the mixture boil up well. Put in the cold mutton and cook for 5 minutes longer until the meat is thoroughly heated. Farmer Stew Pound flour into both sides of a round steak, using as much as the meat will take up. This may be done MEATS 73 with a meat pounder or with the edge of a heavy plate. Fry in drippings, butterine or other fat, in a Scotch bowl, or in an ordinary iron kettle or frying pan ; then add water enough to cover it. Cover the dish very tightly so that the steam can not escape and allow the meat to simmer for 2 hours or until it is tender. One advantage of this dish is that ordinarily it is ready to serve when the heat is done, as the gravy is already thickened. However if a large amount of fat is used in the frying, the gravy may not be thick enough and must be blended with flour. Spanish Beefsteak Take a piece of round steak weighing 2 pounds and about 1 inch thick; pound until thin, season with salt and cayenne pepper, cover with a layer of bacon or salt pork, cut into thin slices, roll and tie with a cord. Pour around it % cup of milk and % cup of water. Place in a covered baking dish and cook 2 hours, basting oc- casionally. This makes 10 servings. Hamburg* Steak This name is commonly given to inexpensive cuts of beef chopped, seasoned a little, shaped into small cakes or into one large thin cake, and quickly broiled in the way a tender steak would be. Owing to the quick cook- ing much of the natural flavor of the meat is developed and retained. The fact should be kept in mind that Hamburg steak must be made from fresh, well ground meat. It is much safer to chop the meat at home, as chopped meat spoils very quickly. Much depends too upon browning it sufficiently to bring out the flavors. The meat is sometimes mixed with enough milk to moisten it before it is cooked. 74 . ECONOMY COOK BOOK Savory Rolls Savory rolls in great variety are made out of chopped meat either with or without egg. The variety is secured by the flavoring materials used and by the sauces with which the baked rolls are served. Appetizing rolls are made with beef and pork mixed. The proportion varies from 2 parts beef and 1 of pork to 2 of pork and 1 of beef. The rolls are always improved by laying thin slices of salt pork or bacon over them, which keep the surface moistened with fat during the roasting. These slices should be scored on the edge, so that they will not curl up in cooking. The necessity for the salt pork is greater when the chopped meat is chiefly beef than when it is largely pork or veal. Bread crumbs or moistened bread can be added, as it helps to make the dish go farther. When onions, green peppers, or other vegetables are used, they should be always thoroughly cooked in fat before being put in the roll, for usually they do not cook sufficiently in the length of time it takes to cook the meat. Sausage makes a good addition to the roll, but it is cheaper to use unseasoned pork meat with the addition of a little sage. Camelon of Beef This dish is prepared by making chopped beef into a roll and baking it wrapped in greased paper, a method designed to keep in the steam and so insure a moist, tender dish. The paper must be removed before serv- ing. The roll should be basted occasionally with butter- ine and water or drippings and water. In preparing the roll an egg may be added for each pound and a half of meat; and chopped parsley, onion juice, lemon peel grated, or finely chopped green peppers make a good sea- soning. A thickened gravy may be made from the drip- pings, the liquid used being either water or tomato juice. MEATS 75 Philippino Beef 1 lb. round beef 1 teaspoon salt % lb. lean fresh pork 1 cup bread crumbs 1 small onion 2 cups stewed tomatoes 1 egg 2 slices bacon 1 green pepper 2 tablespoons butterine 4 tablespoons flour Remove the seeds from the pepper and put it through the meat grinder with the meats and the onion. Add crumbs, egg, and salt. Make into a roll, place in a shal- low baking dish, pour the strained tomatoes around it, put the bacon on top, and bake 40 minutes, basting with the tomatoes. Thicken the gravy with the flour cooked in the butterine. A little seasoning such as a bit of bay leaf, a clove, and a small piece of onion improves the tomato sauce. As the pepper and onion are not likely to be cooked as soon as the meat, it is well to fry them in a little fat before adding to the other ingredients. This makes 6 servings. Mock Kabbit % lb. round steak and 1 egg 1 lb. 1 lb. % lb. sausage or 1 onion round steak and i/4 lb. salt pork sausage Pepper and salt 3 slices bread moistened with water Chop the meat. Chop the onion and cook it in the fat tried out of a small portion of the pork, being careful not to brown it. Add the bread and cook a few minutes. When this is cool, mix all the ingredients and form into a long roll. The surface can easily be made smooth if the hand is wet with water. Lay the remaining pork cut in slices on top and bake 40 minutes in a hot oven. This makes 8 servings. 76 ECONOMY COOK BOOK Scotch Broth 3 lbs. mutton 2 tablespoons minced celery 2 tablespoons barley 2 teaspoons salt 2 tablespoons minced onion 1 teaspoon pepper 2 tablespoons minced turnip 1 tablespoon minced parsley 2 tablespoons minced carrot 3 quarts cold water Remove the bones and all the fat from the mutton, cut the meat into small pieces and put it in a pan with the water, chopped vegetables, barley, and all the season- ing except the parsley. It will be found convenient to tie the bones in a piece of thin white cloth before adding them to the other ingredients. Brin^ the stew to a boil, quickly skim it and allow it to simmer for 3 hours; thicken with the flour, and add the chopped parsley. This makes 10 servings. Montana Steak 1 lb. lean mutton free from i^ cup milk bone Vs teaspoon pepper 1 egg 1 teaspoon salt Few drops onion juice Chop the meat finely, add the other ingredients, form into small cakes, and either broil or fry them. While this dish is more delicate if the egg and milk are used, it may be made without them. In this case it resembles very closely Hamburg steak as it is ordinarily prepared from beef. This makes 8 servings. Syrian Stew 2 cups raw mutton cut in 2 cups string beans cubes 2 onions 2 tablespoons butterine 2 cups stewed tomatoes 3 tablespoons flour Salt Water Dredge the meat with the flour and brown it in the fat. Put all the ingredients in a sauce pan, scraping MEATS 77 from the frying pan all of the flour and fat, and add enough water barely to cover. Cook slowly until the meat is tender. This makes 8 servings. Haricot of Mutton 2 tablespoons drippings 2 cups water 2 tablespoons minced onion Salt and pepper 1% lbs. lean mutton cut in 2 Lima beans inch pieces Chopped parsley Fry the onions in the fat ; remove the onions, add the meat and brown; cover with water and cook until the meat is tender. Serve with a border of lima beans sea- soned with salt, pepper, butterine, and a little chopped parsley. Fresh, canned, dried, or evaporated beans may be used in making this dish. This makes 8 serv- ings. Twelve O'clock Pie 1 lb. mutton from the shoul- 1 carrot der 6 potatoes 1 onion 1 teaspoon baking powder •^ cup flour 1 tablespoon butterine Salt Cook the onions, carrots, and meat together in water enough to cover. Boil the potatoes separately. Re- serve enough of the potatoes to make a cup of mashed potatoes. Cut the remaining potatoes and the other vegetables and meat into small pieces, and place in the baking dish. Cover with some of the broth thickened with flour. Mash the remaining potatoes. Add to them butterine and salt. Mix this with the flour which has been sifted with the baking powder. Spread this mixture over the ingredients in the baking dish and bake in a hot oven until the crust is brown — about 20 minutes. This makes 10 servings. 78 ECONOMY COOK BOOK Ragout of Mutton and Farina Balls 1% lbs. mutton diced 2 cups hot water 1 tablespoon butterin© 1 teaspoon salt 1 tablespoon flour % teaspoon pepper 1 onion 1 bay leaf ^2 can peas Sprig parsley 1 carrot Put the butterine in a frying pan; when melted add the flour, and brown. Add carrot and onion cut in dice. Remove vegetables and add the meat, searing well. To the meat and vegetables add the hot water and seasonings. Put in a kettle, cover and simmer 2 hours. Add the peas 10 minutes before serving in a dish with farina balls made as follows: Farina Balls li cup farina % teaspoon pepper 1 cup milk 1 egg yolk H teaspoon salt Onion juice Cook the farina and milk in a double boiler for 1 hour. Add the seasoning and well-beaten egg yolk; stir well and cool. When cold roll into balls, dip in egg and crumbs and fry in deep fat. Rice may be used in a similar way. This makes 10 servings. Casserole Roast 3 lbs. round of beef % carrot 1 slice salt pork 1 chopped onion 1 peppercorn 1 head celery chopped Try out the pork. Brown the meat on both sides in the fat. Put in a casserole, which is a heavy earthen- ware dish with a cover, with the vegetables around it; add 2 cups of water or stock. Cover and cook in a hot oven 3 hours, basting occasionally. A sauce or gravy MEATS 79 may be made with water, flour, and some of the juice left in the casserole. This makes 10 servings. Casserole or Italian Hash Boil % pound of macaroni, drain and put into a greased casserole, add a little butterine and grated cheese. Push the macaroni to the sides of the dish and fill the center with chopped cooked meat, seasoned. A little sausage gives a good flavor to this dish. Place in the oven until hot throughout and serve. A very good modification of this is made by using raw meat instead of cooked. For this i/^ lb. of round steak is sufficient for a family of six. This should be cut into small pieces, browned, and cooked until tender in water, with the onion and other seasonings. 1 hour be- fore the cooking is complete, add % can of tomatoes. Before serving, the meat may be mixed with the sauce, and the whole poured over the macaroni. This makes 6 servings. Turkish Pilaf With Raw Meat % cup rice cup tomatoes 1 small onion 2 teaspoons salt % lb. lean beef or lamb 1 teaspoon paprika 1 cup water 2 tablespoons fat Fry the onion and washed rice in % the fat until slightly browned. Put into a covered baking dish. Cut the meat in 1 inch pieces and brown in the remainder of the fat. Add all the ingredients together with the sea- sonings, tomatoes, and water. Cook slowly IV2 hours until the rice and meat are tender in an earthenware baking dish. This makes 6 servings. Turkish Pilaf With Cooked Meat 2 cups cooked rice 1 cup cooked pieces meat 1 small onion % teaspoon pepper 1 cup stewed tomatoes 1% tablespoons fat % cup water 1 teaspoon salt 80 ECONOIVIY COOK BOOK Cook % cup of well-washed rice in plenty of boiling salted water. Cut up the onion, add the tomatoes, sea- soning, and meat. Put the fat into the frying pan, add the above mixture, and rice, and water. Cook % hour. This makes 6 servings. Vegetable and Meat Hash 2 cups cooked and diced 1 tablespoon chopped pars- vegetables ley 2 cups cooked and diced 1 tablespoon minced green meat pepper Y2 teaspoon pepper 1 teaspoon salt 1 tablespoon minced onion 1 tablespoon butterine Chop each vegetable separately but not fine enough for the pieces to stick together or lose their shape ; then mix all together thoroughly with the diced meat, onion, parsley, green pepper, and seasoning. Moisten with V2 cup of water. Put a tablespoon of butterine or any fat in a frying pan and when it is melted put in the hash, and spread evenly in the pan. Over it put little pieces of butterine, using about 1 tablespoon. Cover the pan and place where the hash will not burn but where the heat is fairly good, and cook V2 hour, then fold and turn on a hot platter. A rich brown crust will have formed on the bottom of the hash if the heat has been sufficient. This makes 8 servings. Chartreuse of Meat and Rice 2 cups chopped meat 1 tablespoon chopped parsley 1 teaspoon salt 1 egg y4: teaspoon pepper ^ cup fine crumbs % teaspoon onion juice 4 cups cooked rice Season the meat and mix with the crumbs and the beaten egg; add enough stock or water to make it pack easily. Line a well-greased mold or dish with 3 cups MEATS 81 of rice and fill the center with the meat. Cover with the remainder of the rice, cover tightly and steam for 45 minutes. Serve with tomato sauce. This makes 6 servings. Chicken Souffle 1% cups chopped chicken 1 teaspoon salt 2 tablespoons flour Vs teaspoon pepper 2 tablespoons butterine M: teaspoon paprika iy2 cups milk 3 eggs ^ cup bread crumbs Onion juice Put the chicken through the meat chopper. Make a sauce of the butterine, flour, and milk by putting the butterine in a sauce pan; when it has melted add the flour rubbed to a smooth paste in a little milk, and the remainder of the milk. Cook for 15 minutes. Add the bread crumbs to this with the chicken and seasoning. Add the eggs well beaten. Pour into a greased baking dish, place the dish in a pan of water and bake in a moderate oven for 20 minutes. This makes 6 servings. Chicken in Casserole Put in a casserole pieces of cold roast chicken, 1 cup of canned peas, cold carrots diced, cooked potatoes cut in quarters, 1/2 cup cooked rice. Cover with the gravy or if preferred enough water to keep the mixture very moist throughout the cooking. Cook 1 hour in a slow oven and serve in the same dish. It is generally neces- sary to add seasoning even when the ingredients have been already seasoned. Creamed Chicken 1 cup cold cooked chicken 1 tablespoon flour 1 tablespoon chopped parsley 1 cup milk 1 tablespoon butterine Salt Paprika 82 ECONOMY COOK BOOK Melt the butterine in a sauce pan, add the flour, and pour the milk in slowly, stirring constantly. Cook un- til the raw taste of the flour is gone — about 15 minutes. Add the parsley and seasoning and the diced chicken and cook 5 minutes. Serve on toast. This makes 5 servings. Baltimore Chicken Split a spring chicken and cut in 4 pieces. Moisten, sprinkle with salt, and dip in egg and cracker crumbs. Dredge with flour and place in a greased pan and bake 20 minutes in a hot oven, basting after the first 10 min- utes with melted butterine. Remove to a hot dish and serve with a white sauce made of 1 tablespoon of flour, 1 tablespoon of butterine, 1 cup of milk, salt and pepper. Garnish with strips of toast or fried mush. Broiled Chicken Split the spring chicken down the back, season with salt and pepper. Rub all over with softened butterine, especially the breast and legs, and dredge with flour. Place on a well-greased broiler and broil over a slow fire about 20 minutes, turning often. The flesh side must be turned to the fire for the longer time as the skin side would burn before the chicken is cooked through. Put on a hot dish and spread with melted butterine and garnish with parsley. Fricasseed Chicken This is the best way of cooking an old chicken. Cut the chicken into pieces at the joints, the breast in half, and the back in three pieces. Put in a sauce pan 2 tablespoons of butterine and the pieces of chicken. Cook for a few minutes until the chicken is slightly browned, then cover with hot water, season with salt and pepper, MEATS 83 and simmer for 1 hour or until tender. Serve on a hot platter on pieces of toast and cover with a white sauce made of 1 tablespoon of flour, 1 tablespoon of butterine, salt, pepper, and milk. Cook until all raw taste of the flour is gone, and pour over the chicken. The water in which the chicken was cooked may be used for the sauce instead of the milk but the grease must be skimmed from it before using. MEAT SUBSTITUTES MEAT SUBSTITUTES Welsh Rabbit 1 tablespoon flour % teaspoon salt 1 tablespoon butterine 1 cup milk 1/4 teaspoon mustard % lb. cheese Cayenne Rub the flour and melted butterine together with the seasonings. Then pour over it the hot milk, stirring vigorously. When thickened cut the cheese into it and when melted pour over bread or crackers toasted on one side, the mixture being poured over the untoasted side. The food value of the dish equals about % pound of beef. This makes 6 servings. Tomato Rabbit 2 tablespoons butterine % teaspoon soda 2 tablespoons flour 1 lb. cheese % cup milk 2 eggs % cup stewed and strained Salt, cayenne pepper tomatoes Mustard Cook the butterine and flour together, add the milk, and as soon as the mixture thickens, add the tomatoes and soda. Then add the cheese cut in small pieces or grated, the eggs slightly beaten, and the seasoning, 1 teaspoon salt, l^ teaspoon cayenne, and % teaspoon mustard. Cook until the ingredients are well blended and serve on toasted whole wheat or graham bread. This makes 10 servings, 87 88 ECONOMY COOK BOOK Green Corn, Tomato and Cheese 1 tablespoon butterine 2 egg volks 2 cups grated cheese 1 teaspoon salt *4 cup canned com lo teaspoon paprika 1 ripe pimiento 4 slices bread % cup tomato pur6e 1 clove garlic Into the melted butterine stir the cheese nntil it, too. is melted. Then add the corn and pimiento. stir for a moment, add the egg yolks beaten and mixed with the tomato juice and the salt and paprika. Have ready the bread toasted on one side and ven- lightly rubbed on the untoasted side with the garlic cut in two. Pour the mix- ture over the untoasted side of the bread and serve at once. A poached egg is sometimes placed on top of each portion, making a very nutritious combination. This makes S servings. Macaroni and Cheese 1 eup macaroni broken in 2 tablespoons flour email pieces ^2 lb. cheese 2 quarts boiling salted water ^2 teaspoon salt 1 cup milk Cayenne pepper Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other. Make a sauce of the flour, milk, and cheese. Put the sauce and maca- roni in alternate layers in a greased baking dish, cover with buttered crumbs and cook in the oven until the crumbs are brown. This makes S servings. Italian Macaroni and Cheese 1 cup macaroni broken in 2 cloves small pieces 1^2 cups tomato sauce 2 quarts boiling salted wa- ^2 cup grated cheese ter % onion MEAT SUBSTITUTES 89 Cook the macaroni in the boiling salted water with the onion and cloves. Drain, remove the onion and cloves, reheat in the tomato sauce, and serve with grated cheese. This makes 6 servings. Cheese and Macaroni Loaf % cup macaroni broken in 1 teaspoon chopped onion small pieces 3 eggs 1 cup milk 1 teaspoon salt 1 cup bread crumbs ^2 cup grated cheese 1 tablespoon butterine 1 teaspoon minced parsley 1 tablespoon chopped green pepper Cook the macaroni in boiling salted water until ten- der, and rinse in cold water. Cook the parsley, onion, butterine, and green pepper in 14 cup of hot water un- til the water evaporates. Beat the egg white and yolk separately. Mix all the ingredients, cutting and fold- ing in the stiffly beaten whites at the last. Line a quart baking dish with greased paper; turn the mixture into it; set the baking dish in a pan of hot water and bake in a moderate oven about % of an hour. Serv'e with tomato sauce. This makes 6 servings. Tomato Sauce 1 pint of stewed and strained tomatoes is thickened with 2 tablespoons of flour and 2 tablespoons of butter- ine, and flavored with a slice of onion cooked in the tomato while stewing. Nut and Cheese Boast 1 cup grated cheese 2 tablespoons butterine 1 cup chopped nuts 2 tablespoons minced onion 1 cup bread crumbs ^ teaspoon pepper 1 teaspoon salt juice ^ lemon 90 ECONOMY COOK BOOK Cook the onion in the butterine and a little water un- til it is tender. Mix the other ingredients and moisten with water, using water in which the onion was cooked. Pour into a shallow baking dish and brown in the oven. This makes 6 servings. Bean and Cheese Boast 1 can beans 1 teaspoon salt % lb. grated cheese i/4 teaspoon pepper Bread crumbs Mash the beans or put them through a meat grinder. Add the cheese and sufficient bread crumbs to make the mixture stiff enough to be formed into a roll. Bake in a moderate oven, basting occasionally with melted but- terine and hot water. Serve with tomato sauce. This dish may be flavored with onions, chopped and cooked in butterine and water. This makes 6 servings. Pimiento and Cheese Roast 2 cups cooked lima beans 3 canned pimientos V4: lb. cream cheese Bread crumbs Put the first 3 ingredients through a meat grinder. Mix thoroughly and add bread crumbs until it is stiff enough to form into a roll. Brown in the oven, basting occasionally with butterine melted in hot water. This makes 6 servings. Cheese and Spinach Roll 2 quarts spinach 1 teaspoon salt 1 cup grated cheese % teaspoon pepper 1 tablespoon butterine Bread crumbs Cook the spinach in water for 10 minutes. Drain off the water, add the butterine, cook until tender, and MEAT SUBSTITUTES 91 chop. Add the grated cheese and then bread crumbs enough to make a mixture sufficiently stiff to form into a roll; or leave more moist and cook in a baking dish. This makes 6 servings. Com and Cheese Souffle 1 tablespoon butterine 1 cup canned corn 1 tablespoon green pepper 1 cup grated cheese % cup flour 3 eggs 2 cups milk Yz teaspoon salt Melt the butterine and cook the green pepper thor- oughly in it. Make a sauce of the flour and the milk and stir in the cheese. When melted, cool, and add the corn, egg yolks and seasoning. Cut in and fold the stiffly beaten whites. Turn into a greased baking dish and bake in a moderate oven 30 minutes. This makes 8 servings. Boman Gnocchi % cup butterine 2 egg yolks % cup flour 5/4 cup corn starch 2 cups milk % cup grated cheese Melt the butterine; cook the corn starch thoroughly, then add the flour to it and cook in the butterine; add the milk gradually. Cook 3 minutes, stirring constantly. Add the egg yolks and % cup of cheese. Pour into a greased shallow pan, and cool. Cut into squares, place on a platter a little distance apart; sprinkle with the remaining cheese and brown in the oven. This makes 5 servings. Cheese Fondue 1% cups hot milk lYi cups diced cheese iVs cups bread crumbs i^ teaspoon salt 1 tablespoon butterine 4 eggs Mix the hot milk, bread crumbs, salt and cheese and butterine; add the egg yolks thoroughly beaten; into 92 ECONOMY COOK BOOK this mixture cut and fold the egg whites beaten stiff. Pour into a greased baking dish and cook 30 minutes in a moderate oven. This makes 6 servings. In making this fondue, rice or other cereals may be substituted for bread crumbs. Use % cup of rice measured before cook- ing, or 1 cup of cooked rice or cereal should be used. Serve at once. Boiled Fondue 1^ cups bread crumbs 1^ cups diced cheese ll^ cups milk 2 tablespoons butterine 1 egg 6 crackers Soak the bread crumbs in the milk. Melt the butter- ine and add the cheese. When the cheese has melted, add the soaked crumbs, the eggs slightly beaten, and the seasoning. Cook a short time and serve on toasted crack- ers. This makes 6 servings. Bice Fondue 1 cup boiled rice % teaspoon salt 2 tablespoons milk 1 cup grated chees© 4 eggs 1 teaspoon meat sauce Heat the rice in the milk, add the other ingredients, and cook slowly until the cheese is melted. Serve on crackers or toast. This makes 5 servings. The food value is equal to 1 pound of beef. Cheese Souffle 2 tablespoons butterine % teaspoon salt 3 tablespoons flour % cup grated cheese % cup scalded milk 3 eggs Cayenne Melt the butterine, add the flour and when well mixed add gradually the scalded milk. Then add the salt. MEAT SUBSTITUTES 93 cayenne, and cheese. Remove from the fire and add the yolks of the eggs beaten until lemon colored. Cool the mixture and fold into it the egg whites beaten until stiff. Pour into a buttered baking dish and cook 20 minutes in a slow oven. Serve at once. This makes 5 servings. Cheese Souffle With Pastry 2 eggs % cup cheese diced % cup thin cream 1 cup grated cheese 1/4 teaspoon salt Cayenne Add the eggs to the cream and beat slightly, then add the cheese and seasoning. Bake 15 minutes in a hot oven in patty tins lined with puff paste. This makes 6 servings. Cheese Croquettes 3 tablespoons butterine 1 cup cheese diced ^4 cup flour % cup grated cheese % cup milk V2 teaspoon salt 2 egg yolks ^ teaspoon pepper Put the butterine in a sauce pan ; when it has melted add the flour rubbed to a smooth paste with a little of the milk ; add the rest of the milk gradually. Cook for 15 minutes being careful not to burn. Add the unbeaten yolks and stir until well mixed, then add the grated cheese. As soon as the cheese melts, remove from the fire, fold in the pieces of cheese and add the seasoning. Spread in a shallow pan and cool. Cut into squares or strips, or form into cones, cover with an egg and crumb mixture and fry in deep fat. This makes 5 servings. Fried Cheese Balls iy2 cups grated cheese 3 egg whites 1 tablespoon flour V2 teaspoon salt Cayenne Cracker dust 94 ECONOMY COOK BOOK Beat the egg whites ; add the other ingredients ; make into balls and roll in cracker dust. If the amount of flour is doubled the mixture may be dropped from a spoon and fried without being rolled in crumbs. This makes 6 servings. Baked Kice and Cheese 3 cups cooked rice 2 tablespoons flour 1 cup milk % lb. cheese % teaspoon salt Paprika Put the milk in a sauce pan ; when it is warm add the flour rubbed to a smooth paste with a little cold milk, the cheese cut in small pieces, and the seasoning. Cook until it becomes a smooth sauce. Into a greased baking dish put alternate layers of the cooked rice and the sauce. Cover with bread crumbs dotted with bits of but- terine and bake until the crumbs are brown. This makes 6 servings. Baked Crackers and Cheese 10 soda crackers 1 cup grated cheese 2 cups hot milk % teaspoon salt Dip the crackers in the milk until they are softened. Place them in a greased baking dish in alternate layers with the. grated cheese. Pour the remaining milk over them, cover with bread crumbs and brown in the oven. Variety may be secured by putting a very small amount of mustard mixed with water on each cracker. This makes 10 servings. Virginia Com Bread With Cheese ^ cup com meal 1 teaspoon baking powder 1/4 cup cold water 1 teaspoon salt 1% cups boiling water 1 cup grated cheese 1 egg % cup flour MEAT SUBSTITUTES 95 Mix the corn meal with the cold water ; pour into the boiling water and stir over the fire until thickened. Cook ^ hour in a double boiler. If there is some cold mush on hand 2 cups may be used. Cool the cooked mush, add the egg beaten slightly, and the sifted dry ingredients. Drop by spoonfuls into a hot frying pan containing crisco or some vegetable fat. When brown on one side turn and brown the other. Cook slowly. This makes 12 fritters of the ordinary size. Corn Meal and Cheese 3 cups corn meal 1 scant tablespoon salt 1 cup grated cheese 2 quarts water Sift the corn meal slowly into the boiling salted water, stirring constantly, and boil until thick, about 1 hour, in a double boiler. Remove from the fire and add the cheese, stirring until the cheese melts. Pour into a dampened, cold bread pan. When cold cut into slices and brown in a small amount of vegetable fat. Serve with tomato sauce. This makes 10 servings. Tomato Sauce 1 cup canned tomatoes 2 tablespoons flour 1 slice onion ^ teaspoon salt 2 tablespoons butterine Vs teaspoon pepper Cook the onion with the tomatoes 10 to 15 minutes, rub through a strainer and add the butterine and the flour, to which the seasoning has been added. Cook to- gether until a smooth sauce is obtained. This makes 1 cup of sauce. Oatmeal With Cheese 2 cups oatmeal 1 tablespoon butterine 1 cup grated cheese 1 level teaspoon salt 96 ECONOMY COOK BOOK Cook the oatmeal in a double boiler for 2 hours with water and the salt. Shortly before serving stir in the butterine and the cheese and stir until the cheese is melted and thoroughly blended with the cereal. The cheese should be mild in flavor and soft in texture. The proportion of cheese used may be increased if a more pronounced cheese flavor is desired. This makes 6 serv- ings. Samp With Cheese Sauce 1 cup cooked samp or 1 cup milk % cup uncooked % teaspoon salt 1% tablespoons fat % cup grated cheese 2 tablespoons flour Soak the samp over night. Cook in a double boiler several hours. Make a white sauce by melting the vege- table fat, adding the flour mixed with the salt, and stir- ring until blended. Add the milk gradually, stirring until smooth and thick. Add the cheese when the sauce is nearly done and stir until it is melted. Pour over the samp. This may be served as it is, just sprinkled with paprika, or turned into a greased baking dish and sprin- kled with soft crumbs from 1 slice of bread, and baked. If baked dot the crumbs with bits of butterine. A flat baking dish should be used. This makes 6 servings. Pried Bread With Cheese 6 slices of bread % teaspoon salt 1 cup milk % teaspoon potassium iDicar- ^ cup grated cheese bonate Vegetable fat Scald the milk with the potassium bicarbonate; add the grated cheese, and stir until it dissolves. Dip the bread in this mixture and fry it in vegetable fat. The potassium bicarbonate helps to keep the cheese in solu- MEAT SUBSTITUTES 97 tion. It is desirable, however, to keep the milk hot while the bread is being dipped. This makes 6 servings. Cheese Sandwiches Sauted Vo cup fresh cheese Vs teaspoon paprika Ys teaspoon salt 12 thin slices bread cut oblong Cream Mash the cheese smooth with the cream. Add the salt and paprika, and spread the bread with the mixture. Press two together and saute on both sides in 1 table- spoon of butterine. The fat should only cover the bot- tom of the pan. Serve very hot. This makes 12 serv- ings. Another method is to cut stale bread into thm pieces. Put 2 pieces together with grated cheese between them, dip into a mixture of egg and milk beaten together and fry in vegetable fat. Cheese Sauce 1 cup milk % cup grated cheese 2 tablespoons floijr Salt and pepper Thicken the milk with the flour and just before serv- ing add the cheese, stirring until it is melted. This sauce is suitable to use in preparing creamed eggs, or to pour over toast, making a dish corresponding to ordi- nary milk toast, except for the presence of the cheese. It may be seasoned with a little curry powder and poured over hard boiled eggs. Cheese Omelet 2 eggs 1 tablespoon grated cheese 1 tablespoon butterine Vs teaspoon salt Cayenne 98 ECONOMY COOK BOOK Beat the eggs slightly, add the seasoning and % tea- spoon melted butterine. Melt the rest of the butterine, add to the mixture and cook until firm without stirring. Fold over and sprinkle with grated cheese. This makes 3 servings. Creamed Cheese and Eggs 3 hard boiled eggs i^ cup grated cheese 1 tablespoon flour i/^ teaspoon salt 1 cup milk Speck cayenne 4 slices toast Make a thin white sauce with the flour and milk and seasonings. Add the cheese and stir until melted. Chop the egg whites and add them to the sauce. Pour the sauce over the toast, force the yolks through a potato ricer or a strainer and sprinkle over the toast. This makes 4 servings. Baked Eggs With Cheese 4 eggs 1 cup bread crumbs 1 cup grated cheese % teaspoon salt Cayenne Break the eggs into a buttered baking dish or into ramekins and cook them in a hot oven until they begin to turn white around the edge. Cover with the mixture of crumbs, cheese, and seasonings. Brown in a very hot oven. In preparing this dish it is essential that the oven be very hot or the eggs will be too much cooked before the cheese is brown. To avoid this the eggs may be covered with a white sauce before adding the crumbs. For those who are particularly fend of cheese the amount of cheese in this recipe may be very much in- creased, thus making a more nourishing dish. Or the amount may be reduced so as to give hardly more than the suggestion of a flavor of cheese. This makes 4 servings. MEAT SUBSTITUTES 99 Scrambled Eggs With Cheese % lb. chopped cheese 1 tablespoon chopped parsley 8 eggs % teaspoon salt Beat the eggs slightly, mix them with the other in- gredients and cook over a very slow fire, stirring con- stantly, so that the cheese may be melted by the time the eggs are cooked. This makes 12 servings. Swiss Eggs 4 eggs % cup grated cheese % cup cream ^ teaspoon salt 1 tablespoon butterine ii teaspoon pepper Heat the butterine and cream together, break in the eggs whole, sprinkle with salt and pepper. When near- ly done, add the cheese. Serve on buttered toast. Strain the cream over the toast. This makes 4 servings. Beauregard Eggs 2 tablespoons butterine 1 tablespoon flour 4 hard boiled eggs l^^ cups milk % teaspoon salt ^ teaspoon paprika 1 teaspoon chopped parsley Boil the eggs for 20 minutes. Make a sauce of the butterine, flour, parsley, milk, and seasonings, and add the chopped eggs to it. When well heated and blended pour the mixture over buttered toast. This makes 6 servings. Spanish Eggs 6 eggs 1 tablespoon lemon juice % cup stewed tomatoes 2 dozen ripe olives 1 small onion % teaspoon paprika 1 teaspoon salt 1 teaspoon celery salt 100 ECONOMY COOK BOOK Beat the eggs slightly; put the tomato through ^ strainer and add the beaten eggs. Add the lemon juice, salt, paprika, the onion grated, and the celery salt. Cut the olives from their stones and add to the mixture. Turn into a double boiler and cook until thickened, stirring constantly. This may be served on toast. This makes 8 servings. Stuffed Eggs 4 eggs 1 teaspoon mustard 1 tablespoon butterine % teaspoon salt 1 tablespoon olive oil % teaspoon paprika 1 teaspoon chopped parsley Boil the eggs 20 minutes ; remove the shell and cut the eggs in halves lengthwise. Carefully remove the yolks and rub them to a smooth paste with the butterine, oil, mustard, parsley and seasonings. Fill the white halves with the mixture and serve with a white sauce flavored with capers. This makes 8 servings. Fish Souffle 2 tablespoons butterine % cup milk 3 tablespoons flour 3 eggs 3^ teaspoon salt % teaspoon paprika 1 cup flaked cooked fish Put the butterine in a sauce pan and when hot add the flour and stir until smooth ; then add the milk and sea- sonings. Remove to the back of the stove and add the well beaten egg yolks and the fish. Mix well and set away to cool. When cold add the egg whites beaten to a stiff froth; turn into a greased baking dish and bake from 20 to 30 minutes. Serve the moment it comes from the oven. This makes 6 servings. Creamed Fish % cup flaked cooked fish % cup milk 1 teaspoon butterine ^ teaspoon salt 1 teaspoon flour Onion juice MEAT SUBSTITUTES 101 Make a sauce of the butterine, flour, and milk. Add a few drops of onion juice and the salt. When cooked to a smooth sauce add the flaked fish and heat thoroughly. This makes 3 servings. Baked Fish Clean the fish, sprinkle with salt and fill with the stuffing; sew or skewer the edges together. Cut gashes on each side across the fish and put strips of salt pork in them. Grease the baking sheet and place the fish on it, dredge with flour, salt and pepper, and put the sheet into a baking pan with pieces of salt pork. Baste every 10 minutes. Serve with drawn butter, egg, or hollan- daise sauce. The number of servings depends upon the size of the fish. Stuffing for Baked Fish 2 cups bread criimba 1 teaspoon onion juice % teaspoon salt 1 teaspoon chopped parsley Vs teaspoon white pepper 1 teaspoon capers Cayenne ^ cup melted butterine Mix in the order given. Halibut h la Poulette 1% lbs. halibut 2 teaspoons lemon juice % cup butterine ^ teaspoon salt % teaspoon pepper Onion juice Clean the fish and cut it into 8 filets. Add the season- ings to the melted butterine. Take each filet with a fork, dip in the seasoned butterine, roll and fasten with a small wooden skewer. Put in a pan, dredge with flour and bake in a hot oven 15 minutes. When cooked re- move the skewers and arrange on a plate with sprigs of parsley on the side. This makes 8 servings. 102 ECONOMY COOK BOOK Macaroni and Oyster Croquettes I/3 cup broken macaroni % cup grated cheese 1 pint oysters % teaspoon lemon juice 1 cup white sauce l^ teaspoon salt Cayenne Break the macaroni in % inch pieces and cook in boil- ing salted water until soft ; then drain. Clean all pieces of shell from the oysters, parboil them and cut in pieces. Reserve % cup of strained oyster juice and use in mak- ing the white sauce instead of using all milk. Mix the macaroni and oysters, add the white sauce and season- ings. Spread on a plate to cool. Then shape, dip in crumbs, beaten egg, and crumbs again. Fry in deep vegetable fat and drain. This makes 15 croquettes. Bice Loaf % cup rice i^ teaspoon salt 1 cup salmon ^ teaspoon pepper 1 egg yolk 1 tablespoon chopped parsley V2 cup bread crumbs Line a greased bread pan or quart brick mold with warm steamed or boiled rice, making walls about 1 inch thick. Fill the center with salmon or other cold fish mixed with bread crumbs, seasoning and the egg yolk. Cover with rice. Cover the mold with greased paper, set in a pan of hot water and bake 1 hour in a moderate oven. Turn on a hot platter and pour eggless sauce around it. This makes 6 servings. Eggless Sauce for Rice Loaf 2 tablespoons flour 14 teaspoon pepper 2 tablespoons butterino % teaspoon lemon juice ^2 teaspoon salt 1 cup boiling water Melt the butterine ; add the flour mixed with the sea- soning, stir until well blended, then gradually add the MEAT SUBSTITUTES 103 water and stir until the boiling point is reached. Add the lemon juice and 1 more tablespoon of butterine. Mix well and serve. Scalloped Codfish and Eice ^ cup rice 1 tablespoon flour 1 cup codfish 1 cup milk 1 tablespoon butterine 2 tablespoons bread crumbs Cook the rice in boiling salted water until soft. Soak the codfish over night or put in cold water and bring to the boiling point. Drain and flake the codfish. Make a white sauce by melting the butterine, add the flour, stirring until well blended, and then add the milk. Stir until thickened. Spread rice and codfish and sauce in layers in a buttered baking dish. Cover with crumbs and bake about 20 minutes in a moderate oven. This makes 6 servings. Scalloped Fish Cold cooked fish may be prepared as for creamed fish, put in a baking dish, cohered with bread crumbs and dots of butterine, and baked in the oven for 15 minutes. Corn Meal Fish Balls 2 cups corn meal mush 1 egg 1 cup shredded codfish 1 tablespoon b'ltter Pick over the codfish and soak it to remove the salt if necessary. Combine the ingredients and drop by spoon- fuls into hot vegetable fat. Drain on porous paper. These codfish balls compare favorably with those made with potatoes and are more quickly and easily prepared. This makes 15 balls. Codfish Stew 1 cup diced codfish 1 cup diced raw potatoes 1 quart milk 2 tablespoons butterine 104 ECONOMY COOK BOOK Soak the fish in lukewarm water until it is soft and the salt removed. Cook the potatoes in salted water until soft ; then drain, add the codfish and milk and bring to the boiling point. Add the butterine, and salt to taste. A few drops of onion juice adds to the flavor. In place of the codfish any other salt fish or fresh fish may be used, or oysters or clams. This makes 6 servings. Creamed Oysters 25 oysters V2 cup oyster liquor 1 cup milk 1 tablespoon butterine Salt 1 tablespoon flour Remove all pieces of shell from the oysters and strain the liquor. Make a sauce of the butterine to which is added the flour rubbed to a smooth paste in a little cold milk, then the rest of the milk and the liquor of the oysters. Season with salt to taste and paprika. Cook until all raw taste of the flour is gone, then add the oysters and cook a few minutes until the edges begin to curl. Cooking any longer makes them tough. This makes 5 servings. Scalloped Oysters Prepare oysters as for creamed oysters and put in a baking dish, cover with break crumbs and dots of but- terine and bake until the crumbs are well browned. Oysters may also be served in a tomato sauce and in this combination scalloped in a baking dish with bread crumbs over the top. Or put a layer of oysters in a baking dish, season, cover with bread crumbs and dots of butterine. Fill the dish with alternate layers, mak- ing the last a layer of crumbs, moisten with the oyster liquor, and bake in the oven until the crumbs are well browned. MEAT SUBSTITUTES 105 Creamed Clams 25 clams 1 c"P «lam Uquor 2 tablespoons butterine 1 cup milk 1 tablespoon flour Salt, paprika Scald the clams in their own liquor and chop fine. Make a sauce of the other ingredients. Put the butter- ine in a sauce pan, when melted, stir in the flour, being careful not to brown it. Then add the clam liquor slowly, and the milk. Season to taste with salt and paprika. When the sauce is well cooked so there is no raw taste of flour, add the chopped clams and heat thoroughly. . Clams prepared in this way may be put m a baking dish, covered with bread crumbs and baked in the oven until the crumbs are browned. Or they may be put in clam shells which have been well scrubbed, covered with crumbs and dots of butterine and baked in the oven until the crumbs are browned. This makes 6 servings. Rice Croquettes 1 pint cold cooked rice V2 teaspoon salt 2 tablespoons milk ^ teaspoon white pepper 1 egg ^ 2 tablespoons chopped 2 tablespoons butterine parsley Cayenne Warm the rice and milk in a double boiler. Add the beaten egg, butterine, and seasoning. Cook until the egg thickens. Spread the mixture on a shallow plate to cool, then shape into rolls or cones. Roll m fine bread crumbs which have been seasoned with pepper and salt, dip in beaten egg and roll in crumbs again. Cook in deep vegetable fat, such as lard compound, until a golden brown. Drain on unglazed paper. This makes 8 croquettes. 106 ECONOMY COOK BOOK Rice Hash 1 cup bread crumbs % cup cooked rice 1 tablespoon butterine 1 teaspoon salt 1 onion 1 tablespoon chopped pars- iy2 cups canned tomatoes ley 2 tablespoons uncooked rice Paprika Cook the rice, if uncooked rice is used. Mix tlie to- matoes, crumbs, rice and parsley. Cut the onion in small pieces and saute in butterine until a light brown and then add to the other mixture. Put the mixture in a well-greased frying pan and simmer for 25 minutes, or cook in a baking dish 25 minutes in a medium oven. This makes 5 servings. Turkish Pilaf % cup rice % cup stewed tomatoes 1 cup stock 3 tablespoons butterine Cook the rice and tomatoes with the stock in a double boiler until the rice is tender, removing the cover after the rice is cooked if there is too much liquid. Add the butterine and stir it in with a fork to prevent the rice from being broken. A little catsup or Chili sauce with water enough to make % of a cup may be substituted for the tomatoes. This may be served as the main dish at a meal as it is savory and nutritious. This makes 5 servings. Spanish Michel 2 cups spaghetti broken in % teaspoon pepper 1 inch pieces 1^ teaspoons salt 1 quart can tomatoes 1 onion 1 green pepper % lb. boiled ham Cook the spaghetti in 1 quart of boiling salted water until tender, add the tomatoes, and cook 15 minutes MEAT SUBSTITUTES 107 longer. Remove the fat from the ham and fry brown. Dice the onion and green pepper and fry slowly in the ham fat until tender. Add the onion and green pepper, the ham cut in small pieces, and the salt and pepper, to the spaghetti and tomatoes. Cook 15 minutes longer. This makes 8 servings. Mock Sausage 1/4 cup dried lima beans i/4 teaspoon salt 1/3 cup bread crumbs % teaspoon sage 3 tablespoons butterine 1 egg Dash pepper Pick over and wash the beans, cover with water and let soak over night. Drain, cook in boiling salted water until tender about 1% hours. Force through a strainer, add the remaining ingredients. Shape into the form of sausages, roll in crumbs, egg beaten, and crumbs again. Saute in vegetable fat until brown. It requires about % cup of crumbs and 14 an egg for dipping the sausages. Serve on a platter on slices of apples fried brown. % cup of dried lima beans yields 1^/4 cups soaked. This makes 5 sausages. Mock Chicken 2 cups cooked beans % cup milk 1^ cups bread crumbs % teaspoon salt 2 tablespoons butterine Press the beans through a fine strainer. Add the milk. Arrange alternate layers of bean pulp and crumbs dotted with butterine in a greased baking dish. Cover with crumbs and bake in a moderate oven 45 minutes. Serve with tomato sauce. This makes 6 servings. Green Pea Souf!I6 1 cup cooked peas mashed 1 cup milk 3 eggs V2 teaspoon salt V4, cup butterine ^ teaspoon pepper ^ cup flour Onion juice 108 ECONOMY COOK BOOK Cook % peek of peas until tender; then mash them through a sieve. Make a sauce of the butterine, flour, and milk ; or in place of the milk use 1 cup of the water in which the peas were cooked. Add this to the mashed peas with the seasoning and well-beaten egg yolks. Care- fully fold in the egg whites, well beaten, put into a greased baking dish and bake in a slow oven until firm. This makes 6 servings. Green Pea Loaf 1^ cups cooked peas rubbed 1 egg slightly beaten through a sieve 1 slice onion chopped 1% cups bread crumbs ll^ cups milk Salt and pepper to taste Scald the milk, add the onion, bread crumbs, peas, and egg. Season to taste. Bake in a greased baking dish or timbale molds in a moderate oven until firm — about 20 minutes. Beans, mashed carrots, fish, or corn may be used instead of peas. This makes 6 servings. Soy Bean Timbales % cup soy bean pulp % teaspoon salt 1 egg 2 drops onion juice 1 tablespoon butterine Pepper Soak the beans over night, then cook in salted water until soft. Press through a sieve. Add the beaten egg to the beans, season, and put in buttered molds. Bake in a moderate oven in a pan of water. Cover with greased paper while cooking. This makes 1 serving. Bean Loaf 2 cups lima beans 1 tablespoon dried celery 1 cup bread crumbs leaves or poultry season- 4 tablespoons peanut butter ing 2 tablespoons minced onion 2 teaspoons salt 1 tablespoon bacon fat ^ teaspoon pepper 1 cup water MEAT SUBSTITUTES 109 Wash and soak the beans over night, then cook in boil- ing water until soft, about 45 minutes. Drain, and when cool chop coarsely. Add the crumbs mixed with the sea- sonings and peanut butter, then add the liquid and fat. Put into a greased baking dish or bread pan and bake in a moderate oven 30 minutes. This makes 8 servings. Boston Boast 2 cups dry beans 3 teaspoons salt 1 cup bread crumbs % cup water 2 cups grated cheese 1 tablespoon chopped onion Soak beans 24 hours. Cook in salted water until soft. Drain, put through a meat grinder, add the onion, cheese, crumbs, more salt if needed, enough water in which the beans were cooked, about I/2 cup, to moisten. Form into a loaf. Bake in a moderate oven 40 minutes. Baste occasionally with hot water and butterine. This makes 10 servings. Lima Bean Hollandaise .^ cups dry lima beans V2 cup bean stock 2 tablespoons crisco 2 egg yolks 2 tablespoons butterine 1 tablespoor I chopped pars 1 tablespoon lemon juice ley V2 teaspoon paprika 1 teaspoon 1 salt i/i teaspoon peppei Soak the beans over night and cook until tender. Add the salt while cooking. Cream the crisco and butterine in a double boiler. Add the egg yolks, chopped pars- ley, lemon juice, and paprika. Beat well, and add the bean stock and seasoning. Add the beans, and stir over boiling water until the sauce thickens. Put in a baking dish and brown in the oven. This makes 6 servings. Baked Cow Peas 2 cups cooked cow peas 2 cups boiled rice 1 chopped onion 2 cups stewed tomatoes ^2 cup bread crumbs Salt and pepper 110 ECONOMY COOK BOOK Put the peas, rice, tomatoes, and onion, in layers in a buttered pudding or baking dish. Season well. Cover with bread crumbs and bake in a moderate oven until brown. This makes 6 servings. Baked Yellow Soy Beans 2% cups soy beans 2 slices bacon ^ cup molasses ^^ teaspoon salt Pepper Soak the beans in cold water for 12 hours. Drain, cover with water and simmer until tender. Place a layer of beans in a casserole, then molasses and bacon cut in small pieces; add seasoning. Repeat layers until the dish is full. Bake 2 hours. This makes 8 servings. Baked Cow Peas and Cheese 2 cups cooked cow peas 1 tablespoon butterine 1 tablespoon chopped onion 1 tablespoon chopped sweet % cup grated cheese green pepper Press the peas through a sieve to remove the skins, and mix with the cheese. Cook the onion and pepper in the butterine, being careful not to brown, and add them to the peas and cheese. Season with salt and pepper to taste. Form the mixture into a roll, place on a buttered earthenware dish and cook in a moderate oven until brown, basting occasionally with butterine and water. Serve hot or cold. This make 5 servings. Green Peppers Stuffed With Cow Peas Cut sweet green peppers in two pieces lengthwise, re- move all the seeds, and fill each piece with the mixture described in the above recipe. Place in a dish con- MEAT SUBSTITUTES 111 taining a small amount of butterine and water. Bake in a moderate oven until the peppers are soft. Baste occasionally. Baked Tomatoes With Cowpeas Cut the tops from ripe tomatoes of uniform size, re- move the pulp, and add it to the mixture described in the recipe for baked cow peas and cheese. Salt the to- matoes on the inside and fill them with the mixture. Put in a baking dish and bake in a moderate oven until the tomatoes are soft. Tomato Pie Skin and slice 4 tomatoes and put them in a deep pie dish, cover with chopped parsley, minced onion, sliced cucumbers, pieces of butterine, a sprinkling of sugar, salt and pepper. Spread mashed potatoes well seasoned over the tomatoes for an upper crust, sprinkle grated cheese over the potatoes and bake until evenly browned. This makes 5 servings. Mushroom Pie Peel and trim the mushrooms, sprinkle with pepper, salt, and cook in butterine until tender. Boil the pota- toes, mash them, add salt, butterine, and milk. Line a buttered baking dish with the potatoes, put in the mush- rooms and any juice that may have come from them. Cover with a crust of mashed potatoes and brown in the oven. Irish Stew 12 potatoes 2 tablespoons butterine 6 large onions 1 tablespoon chopped pars- 1 carrot ley Salt and pepper 112 ECONOMY COOK BOOK Dice the potatoes, scald the onions and chop, mince the parsley and chop the carrot. Boil all together in a pint of water until the vegetables are cooked but not soft enough to lose their shape. Add the seasoning and butterine 15 minutes before serving. This makes 10 servings. Fried Bananas Peel the b^ananas and cut them in half lengthwise. Fry in hot vegetable fat until well browned. Season with salt and pepper and serve on slices of buttered toast. Hominy and Tomato 2 cups cooked hominy % teaspoon salt 1 cup cooked tomato M: teaspoon pepper 2 tablespoons butterine % cup bread crumbs 2 tablespoons flour Cayenne Heat the butterine, and the flour, salt, and pepper; stir well. Add the strained tomato and cook until the mixture thickens. Add the tomato mixture to the hom- iny and pour into a greased baking dish. Cover with buttered crumbs. Bake in a moderate oven until the crumbs are brown. This makes 8 servings. Hominy Fritters 2^ cups hominy mush 1 small onion % cup crumbs 2 tablespoons chopped pars- V2 cup milk ley 2 eggs 1 teaspoon salt Vs teaspoon pepper Mix the mush and crumbs ; add the eggs well beaten, and the milk gradually to form a stiff paste ; if the mush is very moist the full amount of milk will not be needed. Stir in the grated onion, parsley, salt, and pepper. Drop from a spoon into hot vegetable fat and fry a golden brown. This makes 20 fritters. / MEAT SUBSTITUTES 113 Hominy and Cheese Fritters 21^ cups hominy mush V2 cup milk % cup crumbs V2 cup grated cheese 1 teaspoon salt Mix the mush and crumbs. Add the eggs beaten, and the milk gradually to form a stiff paste ; if the mush is very moist the full amount of milk will not be needed. Stir in the grated cheese and salt. Drop by spoonfuls into hot vegetable fat and fry a golden brown. This makes 20 fritters. New England Baked Beans Soak 1 pint of dried beans over night in cold salted water. Drain, rinse well and soak them for 2 hours longer in fresh water. Then rinse once more in order to take away the extreme beany taste that is generally present if the beans are not properly washed. Put the beans in a bean pot with a piece of salt pork, fill up with water nearly to the top of the beans and put them in the oven. Add salt if desired when the beans are put in the pot. They should bake 7 or 8 hours, and as the water evaporates fill up carefully with hot water. Peanut Fondue 1 cup shelled peanuts 1 egg 1 cup bread crumbs IV2 teaspoons salt 1% cups milk Cayenne Grind the peanuts in a meat grinder. Mix all the ingredients except the egg white. Beat the egg white stiff and fold in the mixture. Turn into a greased pud- ding or baking dish and bake in a moderate oven 30 to 40 minutes. This makes 6 servings. COTTAGE CHEESE COTTAGE CHEESE Cottage cheese is cheaper than most meats at the present time and is a valuable substitute. A pound daily would supply all the protein required by an adult engaged in sedentary occupation. There is less waste than in meat and can be easily prepared in the home. Heat 1 quart of sour milk to 96 degrees F. and put into a strainer lined with cheesecloth. Pour over it 1 quart of hot water. As soon as the water has dripped through, pour over another quart, and repeat. Tie the ends of the cheesecloth to form a bag and let it drip until the curd is removed from the whey. If for any reason the milk was overheated at first and the curd becomes hard and tough, it should be put through a meat chopper. It is more economical to make it out of skim milk and add the fat at the end in the form of melted butter. Before using, soften with cream or milk and add salt to taste. Chopped parsley, caraway seeds, chopped olives, and pimiento may be added for flavoring if such flavored cheese is preferred to plain cottage cheese. French Cottage Cheese Pour 1 quart of sour milk into an earthen mold which has holes in the bottom, or a very fine sieve may be used instead of the mold. The whey drips out and the curd assumes a custardlike consistency and takes the shape of the mold. When sufficiently stiff, the cheese is chilled, and is eaten with sweet cream and sugar. It is a staple dessert in many French families, especially in 117 118 ECONOMY COOK BOOK hot weather, and is delicious served with acid fruit, as currants, or strawberries. Cottage Cheese Rolls To be used like meat rolls A large variety of rolls, suitable for serving as the main dish at dinner, may be made by combining legumes, as beans of various kinds, cow peas, lentils, or peas, with cottage cheese, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but small lima beans or peas may be combined whole with the crumbs and cheese. Enough of the liquor in which the vegetables have been cooked should be added to get the right consistency; or instead of beans or peas, chopped spinach, beet tops, or head lettuce may be used. Season with salt and paprika. Boston Roast 1 can kidney beans or same 1 cup bread crumbs quantity cooked beans % teaspoon salt 1 cup cottage chaese Paprika Mash the beans or put them through a meat grinder. Add the cheese and crumbs, enough to make the mixture sufficiently stiff to be formed into a roll. Bake in a moderate oven, basting occasionally with butter or other fat as crisco, and water. Serve with tomato sauce. This dish may be flavored with chopped onions cooked until tender in fat and a very little water. This makes 8 servings. Pimiento and Cottage Cheese Roast 2 cups cooked lima beans Bread crumbs 1 cup cottage cheese Salt 3 canned pimientos chopped COTTAGE CHEESE 119 Put the beans, cheese, and pimientos, through a meat chopper. Mix thoroughly and add bread crumbs until it is stiff enough to form a roll. Brown in the oven, basting occasionally with butter or other fat, and wa- ter. Paprika may be added for seasoning. This makes 6 servings. Cottage Cheese and Nut Koast 1 cup cottage cheese Juice % lemon 1 cup chopped English wal- 2 tablespoons chopped onion nuts 1 tablespoon butter 1 cup bread crumbs Salt and pepper Cook the onion in butter or other fat and a little wa- ter until tender. Mix the other ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven. This makes 6 servings. Cottage Cheese Sauce For use with eggs, milk toast, or other dishes. 1 cup milk 2 tablespoons flour 1 tablespoon cottage cheese Salt and pepper Thicken the milk with the flour and just before serv- ing, add the cheese, stirring until it is melted. This sauce may be used in preparing creamed eggs, or for ordinary milk toast. The quantity of cheese in recipe may be increased, making a sauce suitable for using with macaroni or rice. Cottage Cheese Salad Mix thoroughly 2 cups of cottage cheese, 1% table- spoons of cream, 1 tablespoon chopped parsley, and salt to taste. First fill a rectangular tin mold with cold wa- ter to chill and wet the surface; line the bottom with 120 ECONOMY COOK BOOK ; waxed paper, then pack in 3 layers of the cheese, put- ting 2 or 3 parallel strips of pimiento, fresh or canned, between the layers. Cover with waxed paper and set in a cool place until ready to serve; then run a knife around the sides and invert the mold. Cut in slices and serve on lettuce leaves with French dressing, and wafers o^ ^hin bread and butter sandwiches. Minced olives may be used instead of the parsley, and chopped nuts also may be added. This makes 6 servings. Cottage Cheese With Preserves Pour over cottage cheese any fruit preserves, such as strawberries, figs, cherries, currants, etc. Serve with crackers. If preferred, cottage cheese balls may be served separately and eaten with the preserves. A very attractive dish may be made by dropping a bit of jelly into a nest of the cottage cheese. VEGETABLES TIME TABLE FOR COOKING VEGETABLES IN WATER Potatoes 25 to 30 minutes Carrots 35 to 45 minutes Turnips 45 minutes Beets (young) 45 minutes Beets (old) 3 to 4 hours Tomatoes 1 to 3 hours Onions 45 to 60 minutes Cabbage 30 to 60 minutes Cauliflower 20 to 30 minutes Asparagus 20 to 30 minutes Spinach 30 to 45 minutes Celery 20 to 30 minutes Parsnips 30 to 45 minutes Green peas 30 to 45 minutes String beans .- 1 to 3 hours Lima beans 1 hour or more Green corn 12 to 20 minutes Rice 20 to 45 minutes Macaroni ,. ... 20 to 45 minutes Rules Wash thoroughly, pare and scrape, if skins are to be removed. Stand in cold water until cooked to keep them crisp and to prevent them from becoming dis- colored. Cook in boiling water ; the water must be kept at the boiling point. Use 1 teaspoon of salt to 1 quart of water; the salt may be put into the water when the 123 124 ECONOMY COOK BOOK vegetables are partly cooked. The water in which the vegetables are cooked is called vegetable stock. Fresh green vegetables require less water than others. Cabbage, cauliflower, onions, and turnips, should be cooked uncovered in a large amount of water. All vege- tables should be drained as soon as tender. Canned Vegetables: Wash the can. Empty contents from the can as soon as opened lest the acid therein act on the tin and produce poisonous compounds, and let the vegetable stand some time that it may become re- oxygenated. Beans, peas, asparagus, etc., should be drained and rinsed in cold water. Dried Vegetables : Wash and soak in cold water sev- eral hours before cooking. Boiled Cabbage Cut a small head of cabbage into 4 parts, cutting down through the stock. Soak for % hour in a pan of cold water to which has been added 1 tablespoon of salt ; this is to draw out any insects that may be hidden in the leaves. Take from the water and cut into slices. Have a large sauce pan half full of boiling water ; put in the cabbage, pushing it under the water with a spoon. Add 1 tablespoon of salt and cook from 25 to 45 minutes, depending upon the age of the cabbage. Turn into a col- ander and drain for 2 minutes. Put in a chopping bowl and mince. Season with butterine, pepper, and more salt if needed. Allow 1 tablespoon of butterine to a generous pint of the cooked vegetable. Cabbage cooked in this manner will be of a delicate flavor. Open the kitchen windows top and bottom while the cabbage is cooking and there will be little or no odor in the house. Cabbage Cooked With Pork For a small head of cabbage use i/^ pound of salt pork. Boil the pork gently for 3 or 4 hours. Prepare VEGETABLES 125 the cabbage as for boiled cabbage. Drain well and put on to boil with the pork. Boil rapidly for 25 to 45 minutes. Serve the pork with the cabbage. The vege- table may require a little more salt. Cabbage Au Gratin Boil the cabbage, put it in a colander and press out all the water ; then put it in a chopping bowl and mince. Put a layer of the cabbage in a baking dish and cover with a layer of cheese, and a layer of white sauce made of 1 cup of milk, 1 tablespoon of flour, 2 tablespoons of butterine, seasoned with salt and pepper. Fill the bak- ing dish with layers in this order, making the top layer of bread crumbs dotted with bits of butterine. Bake in the oven until the crumbs are nicely browned. The sauce bubbling through the crumbs is an indication that it has been sufficiently cooked. Creamed Cabbage 1 pint boiled minced cabbage 1 teaspoon flour % pint hot milk i/^ teaspoon salt 1 tablespoon butterine % teaspoon pepper Put the cabbage, hot milk, salt, and pepper in a sauce pan on the fire. Beat the butterine and flour together until creamy, then stir into the contents of the sauce pan. Simmer 10 minutes, being careful not to scorch the sauce ; serve very hot. This makes 6 servings. Pur^e of Cabbage and Potatoes 1 pint boiled minced cabbage 2 teaspoons salt 6 medium sized potatoes ^2 teaspoon pepper 2 tablespoons butterine % pint hot milk Peel the potatoes and put them in a sauce pan with boiling water enough to cover them. Cook 30 minutes; 126 ECONOMY COOK BOOK pour off the water and mash fine and light. Beat in the hot milk, seasoning, and cabbage. Cook 5 minutes longer. This makes 8 servings. Cauliflower Remove all the large green leaves and the greater part of the stalk. Put the head down in a pan of cold water which contains to each quart of water, 1 teaspoon of salt and 1 teaspoon of vinegar. Let it soak in this wa- ter 1 hour or more. This is to draw out any insects that may be concealed in the vegetable. When ready to cook the cauliflower put it in a large sauce pan, stem end down, and cover with boiling water. Add 1 table- spoon of salt and cook with the cover of the sauce pan partly off, boiling gently all the time. A large compact head will require a full Vo hour, small heads from 20 to 25 minutes. If the flowers are loose the heat pene- trates to all parts quickly. When compact a little ex- tra time should be allowed for the cooking, but the time must never exceed the % hour. The cauliflower begins to deteriorate the moment it is overcooked. Overcook- ing will be noticed by the strong flavor and dark color. If this vegetable is to be kept warm any time, cover the dish with a piece of cheese cloth. Creamed Cauliflower 1 pint cooked cauliflower 1 tablespoon butterine 1 pint milk % tablespoon flour 1 teaspoon salt Vs teaspoon pepper 3 slices toasted bread Break the cooked cauliflower into branches and sea- son with y2 the salt and pepper. Put the butterine in a saucepan on the fire. When hot add the flour and stir until smooth and frothy, then gradually add the milk, stirring all the time. When the sauce boils add the salt, VEGETABLES 127 pepper, and the cauliflower. Cook 10 minutes and serve on the slices of toast. This makes 6 servings. Scalloped Cauliflower Follow the directions for boiling cauliflower. Drain and put a layer of boiled cauliflower in a baking dish, cover with a white sauce made of flour, milk, salt, pep- per, and grated cheese. Fill the dish and cover with bread crumbs dotted with bits of butterine. Put in the oven for 15 minutes until evenly browned. Cauliflower and Tomatoes 1 cauliflower ^ cup grated cheese 3 tomatoes 1 cup bread crumbs 3 tablespoons butterine Salt and pepper Cook the cauliflower until tender, then pass it through a coarse sieve with the tomatoes which have been skinned. Add the cheese, melted butterine, and season- ing. Stir very lightly and put into a baking dish. Sprinkle with bread crumbs and bake from 20 minutes to % hour. This makes 6 servings if a small head of cauliflower and medium sized tomatoes are used. Savory Cauliflower 1 cauliflower 1 chopped onion 2 tablespoons butterine 1 chopped carrot 1 tablespoon flour 1 tablespoon chopped celery Salt and pepper Fry the onion, carrot, and celery together in the but- terine. When browned, shake in the flour, pour on 1 pint of boiling water, stirring it well all the time, and cook gently for 1/2 hour. Strain through a fine sieve. Boil the cauliflower separately until well cooked, drain, 128 ECONOMY COOK BOOK and pour this sauce over it. Put in the oven a few minutes and serve very hot. Boiled Brussels Sprouts Eemove the wilted or yellow leaves from the little heads, cut the stock close to the head and soak in salted cold water for 1 hour or more. Drain well and put in plenty of boiling salted water, allowing 1 teaspoon of salt to 2 quarts of water. Boil rapidly for 15 or 20 minutes, the time depending upon the size of the heads. When done, turn into a colander and pour cold water over them. They are now ready to saute or serve with a cream sauce. Or the boiling water may be drained from the sprouts, which may then be seasoned with salt and pepper and melted butter poured over them. Creamed Brussels Sprouts Prepare the brussels sprouts as in the above recipe. Make a cream sauce of 1 tablespoon of flour, 1 table- spoon of butter, salt and pepper, and enough milk to give the sauce the right consistency. Pour the sauce over the cooked sprouts, allowing 1 cup of sauce to each pint of sprouts. Brussels Sprouts SautS 1 quart brussels sprouts % teaspoon salt 3 tablespoons butterine % teaspoon pepper Boil the sprouts and drain well. Put them in a broad sauce pan with the butterine and seasoning. Place over a hot fire and shake frequently. Cook 5 minutes and serve. This makes 8 servings. Minced Kale Remove all the old, tough leaves. Wash the kale thor- oughly and drain, then cook in a kettle of boiling water VEGETABLES 129 to which has been added salt in the proportion of 1 tablespoon to 4 quarts of water. Boil rapidly with the cover off the kettle, until the vegetable is tender. Pour off the water and chop the kale rather fine ; then put back into the kettle and add 1 tablespoon of butter and 2 of meat broth or water for each pint of the minced kale. Add more salt if required. Cook 10 minutes and serve. The time required for cooking kale varies from 30 to 50 minutes; if fresh from the garden it takes 30 minutes. Boiled Kohl-Kabi Wash and pare young kohl-rabi, using vegetables of not more than 2 or 3 inches in diameter. Cut in thin slices, put into slightly salted water and boil with the cover partly off the sauce pan until the vegetable is ten- der, which will be from 30 to 50 minutes. Pour off the water and season with salt and pepper and melted butter. Spinach To clean the spinach, cut off the roots, break the leaves apart and drop them into a large pan of water; rinse them well in this water and put them in a second pan of water. Continue washing in fresh water until there is not a trace of sand in the bottom of the pan. If the spinach is at all wilted let it stand in water until it is fresh and crisp. Drain from this water and cook. For % peck of spinach have in a large sauce pan 3 quarts of boiling water and 1 tablespoon of salt. Put the drained spinach in the boiling water and let it boil 10 minutes, counting from the time it begins to boil. When it begins to boil draw the cover from the pan to one side to allow the steam to escape. At the end of 10 minutes pour the spinach into a colander and when well drained, pour cold water over it. Let it drain well and 130 ECONOMY COOK BOOK mince fine. One peek of spinach will make about l^/^ pints when cooked and minced. Spinach With Egg % peck spinach 2 eggs 3 tablespoons butterine 3 teaspoons salt y2 teaspoon pepper Wash and boil the spinach using 2 teaspoons of salt in the water in which the spinach is boiled. Drain the cooked spinach and chop very fine; return it to the sauce pan and add the salt, pepper and butterine. Place on the fire and cook 10 minutes. Heap in a mound in a hot dish and garnish with hard boiled eggs cut in slices. This makes 6 servings. Spinach Cutlets Wash thoroughly % peck of spinach, cook it in salted boiling water to cover for 10 minutes. Strain and rub through a sieve. Add 1 cup of bread crumbs, 1 ta- blespoon of minced onion, and the water in which the spinach was cooked, and stir over the fire until the mix- ture leaves the side of the pan. Melt 1 tablespoon of butterine, mix in 1 tablespoon of flour, add the spin- ach and cook until quite thick. Add more bread crumbs and seasoning if necessary. Turn on a plate, form into a flat cake and leave until cold. Then shape into cutlets and fry in deep fat. This makes 6 cutlets. Creamed Spinach % peck spinach 1 teaspoon salt 2 tablespoons butterine % teaspoon pepper 1 tablespoon flour ^2 pJnt cream Boil and mince the spinach. Put the butterine in a sauce pan on the fire. When hot add the flour and stir VEGETABLES 131 until smooth and frothy, then add the mineed spinach, salt and pepper. Cook 5 minutes, then add the milk or cream heated, and cook for 3 minutes longer. This makes 6 servings. Boiled Lettuce Wash 4 heads of lettuce, carefully removing the thick stalks and tough outer leaves. Cover well with boiling salted water and cook for 15 minutes; then place for 2 minutes in cold water. Drain, chop lightly, and put into a sauce pan with 1 tablespoon of butter, 2 tablespoons of cream, 1 teaspoon of flour, salt and pepper. Cook for 5 minutes and serve with a border of well-seasoned mashed potatoes. Swiss Chard This vegetable is a variety of beet in which the leaf stalk and midrib have been developed instead of the root. It is cultivated like spinach, and the green, ten- der leaves are prepared exactly like that vegetable. The midribs of the full-grown leaves may be cooked like cel- ery. Beet Greens Do not separate the roots from the leaves. Wash thor- oughly in many waters. Put into a sauce pan and cover with boiling water. Add 1 teaspoon of salt for every 2 quarts of greens. Boil rapidly until tender, about 30 minutes. Drain off the water, chop fine and season with salt and butter. Asparagus Cut off the woody part and scrape the lower part of the stalks. Wash well and tie in bunches. Put into a deep pan, with the cut end resting on the bottom of the pan. Pour in boiling water to come up to the tender heads but not to cover them. Add 1 teaspoon of salt for 132 ECONOIVIY COOK BOOK each quart of water and place where the water boils. Cook until tender, having the cover partly off the sauce pan. This will be from 15 to 30 minutes, depending upon the freshness of the vegetable. Put some slices of buttered toast on a platter, arrange the aspai'agus on the toast and season with butter and salt. Save the wa- ter in which the asparagus was boiled to use in making soup. Creamed Asparagus Wash the asparagus well, remove the scales and cut into 1-inch pieces. Cover with boiling salted water and cook 15 minutes or until tender. Drain off the wa- ter and serve on pieces of toast on a platter. The cream sauce which covers the asparagus may be made from hot milk and cream in the proportion of % cream and % milk and seasoned with salt, pepper, and butterine. Or a white sauce may be made of 1 tablespoon of but- terine, 1 tablespoon of flour, 1 teaspoon of salt, % tea- spoon of pepper and sufficient milk to make the proper consistency. Melt the butterine in a sauce pan, rub the flour to a smooth paste with some cold milk, and add it to the butterine with the seasoning and the rest of the milk. French Artichokes Remove all the hard outer leaves and cut off the stem close to the leaves. Cut off the top of the bud. Put the artichokes into boiling water and cook until tender, which will be from 30 to 50 minutes. Drain off the wa- ter and remove the choke. Serve hot with melted but- ter ; or cold with French dressing. Boiled Peas Put 1 quart of shelled peas in a sauce pan and add enough boiling water to cover them generously. Place VEGETABLES 133 over a hot fire and when they begin to boil draw back to where the water will bubble gently. Keep the cover partly off the pan. "When the peas are tender, which will be from 20 to 30 minutes, add 1 teaspoon of salt and 2 tablespoons of butterine and cook for 5 minutes longer. Drain and serve very hot. This makes 10 serv- ings. Peas With Pork 1 quart peas % cup water 4 ounces pork 2 small white onions 1 tablespoon butterine % teaspoon pepper Cut the pork into small pieces. Put the butterine in a sauce pan on the fire. When the butterine is melted add the pork and cook gently until a light brown, then add the water, peas, onions, and pepper. This is a good way to cook peas when they are a little old and hard. This makes 10 servings. Creamed Peas Put 1 quart of shelled peas in a sauce pan and cover generously writh boiling water. Place over a hot fire and when the water begins to boil draw the pan to one side where the water will bubble gently. Leave the cover partly off. In about 25 minutes when soft add 1 tea- spoon of salt, 2 tablespoons of butterine, 2 tablespoons of cream, salt and pepper. Heat well and blend. This makes 10 servings. Peas and Potatoes 1 pint shelled peas 2 tablespoons butterine 1 pint new potatoes 2 tablespoons flour IV2 cups milk 1 teaspoon salt Cook the peas in boiling water for about 25 minutes until soft. Scrape the new potatoes and cook in boiling 134 ECONOIMY COOK BOOK salted water to cover. When tender drain and dry by shaking gently over the flame, and add the peas. Make a white sauce of the milk, butterine, flour, and salt and pour it over the peas and potatoes. Cook for 5 minutes before serving. This makes 8 servings. Puree of Peas Cook the peas slowly in boiling water until tender, about 30 minutes, then press them through a strainer. Return to the sauce pan and add i/^ cup of milk, 1 tea- spoon of salt, 1 tablespoon of butterine, % teaspoon of pepper, and mix well. Cook for 5 minutes. This method removes the tough skin of old peas and makes the peas more palatable. If 1 quart of peas are used this recipe makes 6 servings. Sugar Peas Use pods in which the peas are still very small. String them like beans and cut into 2 or 3 lengths. Cover with boiling water and boil gently until tender. If they are fresh they will cook in 25 or 30 minutes. Pour off some of the water which may be used in soup. Season with salt and butterine. When the peas have grown large and the pods are tough, they may be shelled and cooked like any other variety of peas. String Beans If the beans are in the least wilted they should be freed from the strings, unless they are the stringless variety, cut up, and soaked for several hours in cold water. Drain off the water and put them into water that is boil- ing rapidly, allowing 1 teaspoon of salt to 2 quarts of water. Boil rapidly with the cover of the sauce pan VEGETABLES 135 partly off for 20 minutes. Turn into a colander. Re- turn to the sauce pan with 1 tablespoon of butterine, 1 teaspoon of salt, and % teaspoon of pepper. Cook 10 minutes being careful not to burn. This makes 8 serv- ings. String Beans With Pork 1 quart boiled beans 1 pint hot water 2 ounces pork 1 teaspoon flour Cut the pork into dice and put in the sauce pan. Cook slowly for 20 minutes, then add the water. Mix the flour with a few spoons of cold water ; stir into the pork and water. Place the pan where the contents will cook slowly for 1 hour. At the end of this time add the beans and cook % hour. Add more salt if required. A table- spoon of butterine added just before serving improves the flavor of this dish. This makes 8 servings. Butter beans, the varieties of string beans which are yellow in color, may be cooked like the green string beans. Stewed Shelled Beans 1 quart shelled beans 1 tablespoon flour % pound salt pork 1 quart boiling water 1 onion Salt % teaspoon pepper Cut the pork in slices and fry it slowly 10 minutes in a sauce pan. Add the onion, cut fine, and cook 20 min- utes very slowly. Cover the beans with boiling water and boil 10 minutes. Drain off the water. Put the beans and flour in the pan with the pork and onion, and stir over the fire for 5 minutes. Add the quart of boil- ing water and pepper. Place the sauce pan where the contents will simmer for 2 hours. Add salt if necessary. This makes 8 servings. 136 ECONOMY COOK BOOK Lima Beans Cover 1 quart of the shelled beans with boiling water. Place on the fire where they will boil quickly, then draw back to where they will just simmer until done, about 1 hour. When tender pour off the water. Season with 1 teaspoon of salt and 2 tablespoons of butterine. This makes 8 servings. Or drain the water from the beans. Put the butter- ine in a sauce pan with 1 tablespoon of flour. Stir over the fire until smooth and frothy, then add the beans and stir over the fire for 5 minutes. Draw back and add V2 pint of water, meat stock, or milk. Simmer 10 minutes. A teaspoon of fine herbs may be added a few minutes before serving. Boiled Potatoes If the potatoes are to be boiled in their skins wash them until clean and then with a sharp knife cut a nar- row band of the skin from the center of each potato and a little piece from the ends. If the potatoes are to be peeled, use a very sharp knife and remove the thinnest possible layer. The skins may be scraped off if preferred and there are special knives for this purpose. Put the potatoes in a covered pan, cover generously with boiling water. Medium sized potatoes will be cooked in 30 minutes, small potatoes in 2 minutes less time, and large potatoes in about 35 minutes. Let the potatoes boil for 15 minutes then add 1 tablespoon of salt for 12 pota- toes. When the potatoes are tender, drain off every drop of water and let the steam pass off. They are now ready to serve but will be improved by being kept hot for an hour or more if they are well ventilated in such a way that they dry rather than retain moisture. When boiled potatoes are to be kept warm for any length of time, place the pan containing them on the VEGETABLES 137 range on a tripod or iron ring and cover the potatoes with one thickness of cheese cloth. This protects them from the cold air and allows the moisture to pass off. Baked Potatoes Select potatoes having a smooth, unmarred surface, and of uniform size. Wash perfectly clean and let them drain. Put them in an old baking pan kept for this purpose and put in a hot oven. If the potatoes are of medium size 40 minutes will be required for the cooking. If many potatoes are cooked at once the cold potatoes will lower the temperature of the oven and 1 hour will be required to complete the cooking. Baked potatoes should be served at once but if they must be kept any time after cooking, break them in order that the mois- ture may escape. Keep them in a warm oven or covered with cheese cloth on the range in a pan. Mashed Potatoes Boil the potatoes and drain well as it is important that they should be dry. Put them through a sieve or a ricer and return to the sauce pan. Beat in 1 tablespoon of butterine until it is thoroughly mixed, then add I/2 cup of milk or cream, and season with salt and pepper. Beat well and pile lightly on the serving dish. Serve immediately. Potatoes With Egg or Cheese Mix riced potatoes with 2 tablespoons of butterine or other vegetable fat, 1 teaspoon of salt, a shake of pa- prika, and % cup of milk. Beat with a silver fork until creamy and put in a baking dish. Smooth the surface of the potatoes and cover with a beaten egg, putting the dish in the oven for a minute or two until the egg is 138 ECONOMY COOK BOOK slightly browned. Or instead of the egg, mix % cup of milk with i/o cup of grated cheese, season with pep- per and salt and spread over the potatoes. Put in the oven until brown. Creamed Potatoes Prepare the potatoes as for boiling, then cut in % inch cubes. Soak in cold water % hour then cook in boiling salted water until soft. Drain thoroughly. Make a sauce of 1 tablespoon of butterine, 1 tablespoon of flour, 1 teaspoon of finely chopped onion, 1 cup of milk, salt and pepper. Reheat the potatoes in the sauce. Or cut cold boiled potatoes into cubes. Put 2 table- spoons of butterine in a sauce pan, rub in 1 tablespoon of flour, add 1 cup of milk, 1 teaspoon of chopped chives or chopped parsley, salt and pepper. When well cooked, put in the potatoes and let them remain until they are very hot. Serve immediately. Potatoes Au Gratin 4 medium sized potatoes 3 tablespoons flour 1 cup bread crumbs 2 cups milk % pound grated cheese V2 teaspoon pepper 3 tablespoons butterine 1 teaspoon salt Peel and boil the potatoes, chop, and spread in the bot- tom of a baking dish. Cover with grated cheese and a layer of the bread crumbs, then pour over all the sauce, made as follows: rub together the flour and butterine, add a little hot milk, then the remainder of the milk, and salt and pepper. Cook 20 minutes in a double boiler. Pour the sauce slowly over the potatoes so it will permeate them thoroughly, then sprinkle the top with another layer of crumbs and bake in a quick oven until browned. VEGETABLES 139 Stuffed Potatoes Select 6 medium sized potatoes and bake. Remove from the oven, cut a slice from the top or side of each ; if large cut in half, and scoop out the inside. Mash, add 2 tablespoons of butterine, 1 teaspoon of salt, V2 tea- spoon of pepper, and 2 tablespoons of milk. Then add the whites of 2 eggs well beaten. Refill the skins and bake 5 to 8 minutes in a hot oven. The potatoes may be sprinkled with grated cheese, chopped parsley, or pa- prika before Dutting into the oven. This makes 6 serv- ings. Potato Cakes Form cold mashed potatoes into cakes an inch thick. Roll them in flour, brush over with milk, and bake in a hot oven fot* 5 minutes or fry in vegetable fat. Fried Potatoes Chop cold boiled potatoes into small pieces. Put in a frying pan 1 tablespoon of butterine and 1 tablespoon of chopped onion and cook the onion until tender. Add the potatoes and seasoning and fry until a light brown. Potato Puffs Wash and peel the potatoes. Cut them in slices % inch thick and the length of the potato, making the slices as nearly of the same size as possible. Put them in ice water for 20 minutes; drain and dry thoroughly on a soft cloth. Cook them in deep hot oil or fat for a few minutes. Take them out, allow the oil to become smok- ing hot, put the slices in again and fry to a golden brown, when they will puff into balls. Drain on a paper ; sprinkle with salt and discard any that do not puff. 140 ECONOMY COOK BOOK Potato Balls Form mashed potatoes into balls and with a teaspoon make a depression in the top of each. Mix 1 cup of grated cheese with salt and butterine, and put 1 tea- spoon into the hollow of each potato ball. Mold the ball so that the stuffing is concealed and brown in the oven or saute. Savory Potatoes Cut an onion and 2 tomatoes and put them in a well- greased baking dish. Make the next layer of sliced potatoes, the next of chopped peppers. Make the top layer of potatoes, season with salt and pepper and dot with butterine. Fill the dish with boiling water and bake in a slow oven 3 hours. Browned Potatoes Boil the potatoes. Place them in a shallow baking dish and for every i/o dozen medium sized potatoes used, melt 1 tablespoon of butterine, and with a brush spread lightly over the potatoes. Put in a hot oven and bake to a golden brown. Scalloped Potatoes 6 medium sized potatoes 3 cups milk 2 teaspoons salt 5 tablespoons crumbs 3 tablespoons butterine 1 small onion 2 tablespoons flour Peel and slice the potatoes and arrange in a layer in a baking dish. Put a little of the finely minced onion, bits of butterine, and a sprinkle of salt over this. Dredge slightly with flour and then pla6e another layer of po- tatoes, and continue to fill the dish, arranging the in- VEGETABLES 141 gredients in the same order as for the first layer. Heat the milk and pour it over the potatoes. Over all sprinkle the bread crumbs and cook 1 hour in a moderate oven. This makes 8 servings. Colcannon Mix 1 cup of mashed potatoes and 1 cup of chopped greens to a smooth paste, add 1 tablespoon of butter, with salt and paprika to taste. Sprinkle with bread crumbs, brown in the oven and serve very hot. Baked Sweet Potatoes Wash the potatoes and bake the same as white pota- toes. Small ones will bake in % hour while very large ones will require 1 hour or more. If the potatoes are liked very moist and sweet, bake from 1 to 2 hours, de- pending on the size. Browned Sweet Potatoes Boil medium sized potatoes 45 minutes. Scrape off the skin and cut in half lengthwise. Put them in a baking dish and baste with savory drippings and season with salt. Cook them in a hot oven for 20 minutes. Fried Sweet Potatoes Cut boiled potatoes in slices and fry brown in savory drippings or crisco. Or the potatoes may be cut in 4 parts lengthwise, put in a frying basket and cooked for 10 minutes in smoking hot fat. The fat must be deep enough to cover the potatoes. Glazed Sweet Potatoes Wash 6 medium sized potatoes and cook 45 minutes in boiling water. Drain, scrape off the skins, and put in a 142 ECONOMY COOK BOOK greased pan. Make a synip by boiling 3 minutes % cup sugar and ^4 cup water; add 1 tablespoon butter- ine. Brush the potatoes with the syrup and bake 15 minutes, basting at least twice with the remaining syrup. This makes 6 servings. Sweet Potatoes Baked With Apples Fill a baking dish with layers of small pieces of cold boiled sweet potatoes and pieces of apples. Sprinkle with salt and dot with small pieces of butterine. Make the last layer of bread crumbs and bake in a hot oven for 20 minutes. Jerusalem Artichoke Cut the washed and peeled artichoke into cubes, put in a sauce pan and cover with milk, 1 pint to 1 quart of cubes. Add 1 small onion and cook 20 minutes. Beat together 1 tablespoon of butter and 1 tablespoon of flour, and stir this into the boiling milk. Then season with 1 teaspoon of salt and V4 teaspoon of pepper and con- tinue cooking 1/2 hour longer. The cooking should be done in a double boiler. Boiled Turnips This vegetable is generally spoiled by over cooking. The flat, white turnip, when sliced, will cook in 30 min- utes. If the cooking is prolonged beyond this time, the vegetable begins to deteriorate, growing dark and strong in flavor. The winter turnips require from 45 to 60 minutes. Peel and slice the turnips. Drop the slices into a sauce pan with enough boiling water to cover generously. Cook until tender, then drain well. If they are to be mashed put them back in the pan ; mash with a wooden vegetable masher as metal imparts an unpleas- ant taste. Season with salt, butter, and a little pepper. yEGETABLES 143 Hashed Turnips Chop the drained turnips into rather large pieces. Return to the sauce pan and for 11/2 pints of turnips add 1 teaspoon of salt, 1/4 teaspoon of pepper, 1 table- spoon of butter, and 4 tablespoons of water Cook over a very hot fire until the turnips have absorbed the sea- sonings. Serve at once. Or the salt, pepper, butter, and 1 tablespoon of flour may be added to the hashed tur- nips: then the pan placed over the hot fire and shaken frequently to toss up the turnips. When the turmps have been cooking 5 minutes in this manner add 1/2 pint of meat stock or of milk, and cook 10 minutes. Carrots Wash the carrots, scrape them lightly and cut into balls with a French potato scoop, or dxce. Put m a sauce pan with salted boiling water, allowing 1 tea- spoon of salt for 1 quart of water and boil until tender. Young carrots will cook in 30 minutes, old ones in 45. Drain and season with salt, pepper and butter. Creamed Carrots 5 medium sized carrots 2 tablespoons flour 1 teaspoon salt Water to cover Wash, scrape, and cut the carrots in pieces. Cover with boiling water, add the salt, cook until tender, about 30 minutes, letting the water boil down until only 1 cup remains. Thicken the water with 1 tablespoon of flour blended with 2 tablespoons of cold water. Cook 5 min- utes longer and serve. This makes 5 servings. Carrots a L'AUemande Wash and scrape young carrots; boil them in salted water and drain. Put them in a sauce pan; for eacb 144 ECONOMY COOK BOOK pint of carrots add 1 tablespoon of butterine, 1 teaspoon of sugar, % teaspoon salt, and 1/2 cup water. Cook over hot fire until the carrots have absorbed the seasoning and liquids. Parsnips The simplest way to cook parsnips is to wash them, boil, and scrape off the skin. Then cut in slices and season with pepper and salt and butterine. When the parsnips are tender they will cook in 35 minutes ; when old they take from 40 to 50 minutes. Fried Parsnips Wash the parsnips, boil until tender, put them in cold water and scrape off the skin. Then cut in slices lengthwise about 1 inch thick. Season with salt, dip in flour, and fry on both sides until evenly browned. Or mash boiled parsnips, add 1 tablespoon of butterine, % teaspoon of pepper, 1 teaspoon of salt, 1 tablespoon of flour, form into cakes and fry on both sides until evenly browned. Creamed Parsnips Cooked and peeled parsnips may be cut into 1 inch pieces, seasoned with salt, and put in a sauce pan with hot milk enough to cover them. Place the pan on the range where the heat is moderate. For 11/2 pints of parsnips beat together 1 tablespoon of butterine and 1 teaspoon of flour. Stir into the parsnips and milk. Sim- mer for 10 minutes. Salsify or Oyster Plant To prevent this root from turning black it must be dropped as soon as it is pared and cut into a mixture VEGETABLES 145 of flour and water made slightly acid with vinegar. For 6 good sized roots mix together 1 tablespoon of vinegar, 2 tablespoons of flour, 1 teaspoon of salt, and 3 pints of water. Wash and scrape the roots, then cut into slices about 3 inches long. Drop into the prepared water. Place the sauce pan on the fire and cook the salsify 30 minutes, counting from the time it begins to boil. Drain and serve in a white sauce made of 1 table- spoon of flour, 1 tablespoon of butterine, % teaspoon of salt and sufficient water to make the sauce the proper consistency. Fried Salsify Boiled salsify may be cut in slices, dipped in flour and fried on both sides until evenly browned. Or it may be mashed, seasoned, and mixed with enough flour to hold the vegetable firm; form into cakes and fry in butterine or some vegetable fat, browning both sides. Mock Oysters 6 salsify roots 3 tablespoons flour 1 cup nuts 1 teaspoon salt 1 cup boiled rice 1 saltspoon pepper 2 eggs Chop the nuts, mix them with the boiled rice and add all the seasonings. Boil the salsify until tender, press through a coarse sieve or colander and add the well- beaten eggs. Combine the 2 mixtures and if too thick to drop from a spoon, add a little milk. Drop by table- spoons into hot fat, or into a greased frj^ing pan and brown evenly. This makes 10 servings. Buttered Beets Wash the beets, being careful not to break the skin. Put into a sauce pan and cover generously with boiling 146 ECONOMY COOK BOOK water and boil until tender. Young beets will cook in 1 hour. As the beets grow old the time of cooking must be increased. In winter this vegetable becomes so hard it may require 4 hours or more of steady boiling to soften it. When the beets are cooked take them from the water and drop them into cold water. Rub off the skin. Cut the beets in slices and season with salt and butter. Celeriac This vegetable is also known as knot celery and tur- nip-rooted celery. The roots, which are about the size of a white turnip, and not the stalks, are eaten. Pare the celeriac, cut in thin slices, and put into cold water. Drain from this water and drop into boiling water and boil 30 minutes. Drain and rinse with cold water. The celeriac is now ready to be prepared and served the same as celery. Puree of Celeriac 1 quart celeriac 1 teaspoon salt 2 tablespoons butterine V2 cup stock or cream 1 tablespoon flour Paprika Cook the celeriac 30 minutes in boiling water, rinse in cold water, then press through a puree sieve. Put the butterine in a sauce pan on the fire. When hot add the flour and stir until smooth and frothy, and then add the strained celeriac and cook 5 minutes, stirring frequently. Add the salt, paprika, stock or cream, and cook 5 min- utes longer. If the puree seems dry, add more cream. Serve very hot. This makes 8 servings. Stewed Celery To blanch celery in cooking, remove all the leaves from the stalks. Scrape off all rusted or dark spots, cut VEGETABLES 147 into pieces about 1 inch long and put in cold water. Have a sauce pan of boiling water on the fire, wash and drain the celery and put in the boiling water. Add 1 teaspoon of salt for every 2 quarts of water. Boil rap- idly for 15 minutes, having the cover partly oif the pan. Pour off the water and rinse in cold water, then drain. The celery is now ready to be finished in the following manner: put the celery in the sauce pan with 1 table- spoon of batterine, 1 teaspoon of salt, 1 tablespoon of flour rubbed to a paste in 1 cup of milk. Cover and cook slowly for 15 minutes. Celery Au Gratin 4 heads celery 1 tablespoon flour 2 tablespoons grated cheese 1 tablespoon butterine 1 pint milk 1 teaspoon salt Cut the celery in 1 inch pieces and cook in the milk in a double boiler for 30 minutes. Make a sauce of the flour, milk in which the celery was boiled, butterine, and salt. When of the right consistency add the cheese. Mix well. Put a layer of the celery in a baking dish, cover with the sauce ; continue in this order until the dish is full. Sprinkle bread crumbs over the top and put in the oven to brown. Cook about i^ hour. This makes 8 servings. Boiled Onions Cover the onions with cold water and peel them with a sharp knife while under the water. Put in a sauce pan and cover generously with boiling salted water and boil rapidly for 10 minutes. Drain, cover with fresh salted boiling water and simmer for 40 minutes. Drain again and season with salt, pepper, and melted butterine. Use 1 teaspoon salt to 1 quart water. 148 ECONOMY COOK BOOK Creamed Onions Peel the onions under cold water with a sharp knife and put in a sauce pan with boiling water to cover gen- erously. Add 1 teaspoon of salt for each quart of wa- ter. Boil rapidly for 10 minutes with the cover partly off the sauce pan. Drain off the water and cover the onions with hot milk; 1 quart of onions will require 1 pint of milk. Simmer % hour. Beat together 1 table- spoon of butterine and 1 tablespoon of flour. Add 1 teaspoon of salt and i/4 teaspoon of white pepper. Gradually beat in about % cup of the milk in which the onions are cooking. When smooth stir the mixture into the onions and milk. Cook 10 minutes longer and serve. Stewed Onions Cut the onions in slices and boil in salted water for 10 minutes. Drain well and return to the pan. For 1 quart and I/2 of onions, measured before they were boiled, add 2 tablespoons of butterine, 1 teaspoon of salt, and 1/1 teaspoon of pepper. Cover the pan and cook over a hot fire for 5 minutes, shaking the pan to prevent the onions from browning. Set the pan back where the contents will cook slowly for 40 minutes. Drippings may be used instead of the butterine. Scalloped Onions Place boiled onions in a baking dish, pour over them a rich sauce made of 1 tablespoon of flour, 1 tablespoon of butterine, 1 teaspoon of salt, and 1 cup milk. If the sauce is too thick thin it with some of the water in which the onions were boiled. Cover the onions with bread crumbs and bake in a hot oven until nicely browned. VEGETABLES 149 Baked Onions 6 onions 1 tablespoon butterine 1 teaspoon salt Peel the onions under water and cook in boiling salted water until tender, about 45 minutes. Be careful the water does not boil so rapidly that the onions are broken. Drain and place on a buttered pan and brush with melted butterine. Bake in a hot oven until evenly browned. This makes 6 servings. Stuffed Onions Peel and boil the desired number of onions. Remove the centers from the root end with a fork. Soak stale bread crumbs in cold water and press out the excess of water. Season with melted butterine, sage, salt, and the centers of the onions which have been thoroughly chopped. Fill the onion shells with the stuffing, put a small piece of butter on each, and place in the oven to finish baking and to brown. Onions Au Gratin 6 onions 1 tablespoon flour % cup grated cheese ^ cup milk 1 tablespoon butter Salt and pepper Use onions as near in size as possible and pour boiling water on them in a sauce pan and simmer for 1 hour. Drain them well and put them into another clean sauce pan and pour the following sauce over them: melt the butter in a sauce pan, sprinkle the flour in, stirring all the time, and then add the milk slowly, and let it boil 5 minutes. Add the grated cheese and seasoning and pour over the onions ; cover closely and cook gently for 150 ECONOMY COOK BOOK 30 minutes. Serve with chopped parsley. This makes 6 servings. Stewed Cucumbers Stew pared cucumbers, cut in quarters or in thick slices, for 15 minutes in a sauce pan with a little water and a minced shallot or a small minced onion. Pour off the water ; stir in a little salt, butter, and flour. Heat for 2 or 3 minutes and serve. Fried Cucumbers Boil pared and quartered cucumbers for 3 minutes only. Then drain the pieces and season with pepper and salt. Roll in flour and cook in a frying pan with crisco or some vegetable fat until the pieces are soft and evenly browned. This dish may be varied by adding minced parsley, chives, and chervil about 5 minutes before the cooking is finished. Stuffed Cucumbers 4 rather large cucumbers 2 tablespoons melted butter 1 tomato 2 cups boiled rice 1 tablespoon chopped onion 1 teaspoon salt Peel the cucumbers and cut into halves, removing the seeds and some of the pulp. Peel the tomato and cut into small pieces. Mix with the chopped onion, add thl& cooked rice, salt and pepper. Fill the cucumber halves with the mixture and bake covered until the vegetable is tender, about 45 minutes in a hot oven. Remove the cover for the last 10 minutes of the cooking. This makes 8 servings. To Peel Tomatoes Put the tomatoes into a dish and pour boiling water over them. Let them remain in the water about 2 min- VEGETABLES 151 utes; then pour off the water. The thin skin will now peel off readily. When a quantity of tomatoes are to be peeled have a deep pan a little more than half filled with boiling water and on the fire where the water will continue to boil. Put the tomatoes in a frying basket and lower into the boiling water. Let the basket remain 1 minute in the water with the tomatoes submerged. Stewed Tomatoes Peel the tomatoes and cut into small pieces. Put in a sauce pan on the fire. Boil gently for 20 minutes, counting from the time it begins to boil. Season five minutes before the cooking is finished with 1 teaspoon of salt, and 1 tablespoon of butter for each quart of tomatoes. If the tomatoes are watery, thicken with bread crumbs. A teaspoon of minced onion may be put in with the tomatoes when they are put on the fire. Scalloped Tomatoes 2 cups peeled, cut tomatoes 3 tablespoons butter 1 cup bread crumbs 1 small onion 1 teaspoon salt Fry the onion thinly sliced in butterine until yellow. Add the tomatoes, salt, and butter and mix thoroughly. Put in a baking dish the tomato mixture, cover with bread crumbs and bits of butter and bake in a mod- erately hot oven for 1/2 hour. If the tomatoes are wa- tery add bread crumbs to the tomato mixture, before covering with crumbs. This makes 6 servings. Tomato Toast Boil 1 quart of peeled and cut tomatoes for 10 minutes, then rub through a strainer. Return to the sauce pan 152 ECONOIVIY COOK BOOK and add 2 teaspoons of salt, 1/2 teaspoon of pepper, and 2 tablespoons of butterine. Place on the fire and cook 5 minutes. Cover the platter with well toasted pieces of bread and pour the hot tomato over them. A poached egg may be put on each slice. This makes 6 servings. Fried Tomatoes Cut the tomatoes in % inch slices and fry until brown in crisco or oil. Place on a warm dish, and in the same pan in which the tomatoes were cooked, make a sauce of 1 tablespoon of flour, % teaspoon of salt, dash of pep- per, and enough milk to make the sauce the consistency of thick cream. Cook the sauce until the raw taste of the flour is gone, and pour over the fried tomatoes. If preferred the slices of tomato may be dipped in flour before they are fried. Stuffed Tomatoes Remove a thin slice from the stem end of the toma- toes, scrape out the seeds and pulp, sprinkle the inside with salt and pepper and let stand 10 minutes. To the pulp add an equal quantity of bread crumbs and chopped mushrooms seasoned with salt and pepper and a few drops of onion juice. Cook on the range for 10 minutes until the ingredients are thoroughly mixed and blended. Then fill the tomato shells with the mixture, cover with bread crumbs and bits of butterine. In a greased bak- ing pan put slices of bread cut round and dipped in cold water; place a tomato on each slice and bake in the oven for 15 minutes. Stuffed Peppers For 6 medium sized peppers make a dressing in the following manner : soak in cold water enough stale bread VEGETABLES 153 to make 1 pint when the water is pressed out. Season this with 2 teaspoons of salt, 1 tablespoon of fine herbs, about 1/5 teaspoon of summer savory and 3 tablespoons of butterine or savory drippings. Cut off the stem end of the peppers and remove all the interior, being careful to take out every seed. Fill the peppers with the dress- ing. Place them on end in a shallow baking dish and pour around them a sauce prepared as follows : put into a sauce pan on the fire 1 tablespoon of drippings ; when hot add 1 level tablespoon of flour; stir until smooth and brown, then add gradually ll^ cups of meat stock or water. Season with 1 level teaspoon of salt. Cook 5 minutes, then pour around the peppers. Put the bak- ing dish in a moderately hot oven and bake the peppers 1 hour, basting often with the sauce in the dish. Instead of bread crumbs the main ingredient of the filling may be rice, chopped meat, corn flakes, or stewed tomatoes. Okra The young pods should be boiled in salted water until tender, about 20 minutes. Drain and heat for 5 minutes with cream, a scant cup to a quart of okra, 1 tablespoon of butter, salt and pepper. Before boiling cut the pods in 1 inch pieces. Baked Eggplant For baked eggplant make a dressing as for stuffed peppers, except that a little more salt, pepper, and but- ter is needed. Cut the eggplant in two lengthwise, scrape out the inside and mash it fine, then mix the pulp with the dressing and return to the shells. Place on a pan in the oven. Cook 45 minutes. Fried Eggplant For fried eggplant, cut the vegetable in slices about 1/2 inch thick and pare. Sprinkle the slices with salt 154 ECONOMY COOK BOOK and pile them upon one another ; cover with an inverted plate and a weight. Remove the weight and plate at the end of 1 hour. Add 1 tablespoon of water, % teaspoon salt, and % teaspoon of pepper to 1 egg. Beat well. Dip the slices of eggplant in the egg, then in dried bread crumbs. Spread on a dish for 20 minutes more. Fry till brown in a frying pan or in deep fat. Broiled Eggplant The eggplant is sliced and drained as directed above. Then spread the slices on a dish, season with pepper and baste with salad oil, sprinkle with dried bread crumbs and broil. Fried Squash Summer squash may be cut in slices and fried like egg- plant. Mashed Squash To prepare for the table wash the squash, cut in small pieces and either cook in boiling water or steam it. It will cook in boiling water in i/^ hour, taking about 1 hour to cook in a steamer. The cooked squash is mashed fine and seasoned with salt, pepper, and butter. This method gives a delicate flavored but rather watery dish. Corn on the Cob Free the com from husks and silk. Have a kettle of water boiling hard, drop the corn into the water and cook 10 minutes. If only a few ears are put in a kettle of boiling water, the temperature of the water is not lowered greatly and the corn will cook in 8 minutes. On the other hand, if a large quantity of corn is crowded into a kettle of boiling water, the temperature is very VEGETABLES 155 much lowered and the time of cooking must be increased. Always, if possible, surround the corn with a generous quantity of boiling water. Com With Milk Corn may be cut from the cob and heated with butter, pepper, salt, and milk. For this dish cook the ears of corn 5 minutes in boiling water to set the juice. Then with a sharp knife cut through the center of each row of grains and with the back of the knife press the grains of corn from the hulls. Put the corn in a sauce pan and season with salt, pepper, and butterine. Add enough milk to moisten well and cook 10 minutes. Uncooked corn may be cut from the cob and treated in the same manner. Com Fritters Cut the center of the grains down each row and press out the pulp. To 1 pint of pulp add 1 tablespoon of but- terine, 1 teaspoon of salt, Vo teaspoon of pepper, and enough flour to bind it. Mold into small cakes and fry in crisco ; or drop from a spoon in a hot greased frying pan. An egg well beaten and added to the pint of pulp makes a richer fritter. Com Pudding Cut the center of the grains of com down each row and press out the pulp. To 1 pint of pulp add 1 pint of milk, 2 eggs, 1 teaspoon of salt, Yo teaspoon of pepper, 2 tablespoons of butterine. Beat the whites and yolks of the eggs separately. Stir the egg yolks with the other ingredients into the corn pulp, mixing thoroughly. Pour into a baking dish, add the egg whites and bake in a hot oven for 1 hour. 156 ECONOMY COOK BOOK Succotash 1 pint cooked lima beans 1 cup stewed or canned corn 1 tablespoon butter 1 teaspoon salt Mix the corn and beans together, add the butter and salt and heat in a sauce pan. Add enough milk or cream to moisten the mixture. Bice Wash 1 cup of rice in several waters, rubbing the grains between the hands to remove all the dirt. Put the washed rice in a sauce pan with 21/2 cups of water and 1 teaspoon of salt. Cover and place where the water will boil. Cook for 20 minutes, being careful not to burn. At the end of this time put the sauce pan on a tripod or ring and cover the rice with a fold of cheese cloth. Let it continue to cook in this manner 1 hour; then turn into a hot vegetable dish. The rice will be tender, dry, and sweet and each grain will be separate. During the whole process the rice must not be stirred. If 1 tablespoon of butter is cut up and sprinkled over the rice when it has cooked 20 minutes the dish will be very much improved. This makes 5 servings. Hominy Hominy should be thoroughly washed and cooked in boiling water in the proportion of % cup of hominy to 1 pint of water, to which % teaspoon of salt has been added. When fine hominy is used cook it in a double boiler for 2 hours. Coarse hominy may be cooked in a sauce pan. Cold boiled hominy may be cut in slices and fried. The slices will brown more readily if they are first rolled in flour. Hominy may be served as a vegetable in place of potatoes. DRIED VEGETABLES AND FRUITS Beets Dried, sliced beets if soaked too long lose their red color and good flavor. Soaking for 2 hours, 2 parts water to 1 part beets, should be sufficient. They should then be cooked in the same water for about ll^ hours. If they are cooled in the same water in which they are cooked the color is improved. Creamed Beets Soak 1 cup of dried beets in 2 cups of water from 6 to 8 hours. Cook until tender. Cool in the same wa- ter. Drain off the water. Add 2 tablespoons of sugar, i/4 cup of vinegar, 14 cup of water, 1 tablespoon of butter- ine, and a little salt. Heat together to the boiling point, thicken with a little flour and water thoroughly mixed. Serve hot. Pickled Beets Cook as for creamed beets, adding spices, and sweeten to taste. Add also i/4 cup of vinegar and serve cold. Dried beets may seem to lose their color but cooling in the same water in which they were boiled will tend to restore the natural color. Buttered Beets Soak 2 cups of dried beets for 2 hours in 4 cups of cold water and cook until tender. Drain, and add to the beets 2 tablespoons of butter, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Stir carefully in order to butter and season each slice of beet without breaking it. Serve hot. 159 160 ECONOMY COOK BOOK Buttered Carrots Very young carrots do not require soaking. They may be placed in cold water, about 3 cups of water to 1 cup of dried carrots, and cooked slowly for about I14 hours. If the carrots are old and cut in large pieces for drying, soaking 2 to 8 hours or even over night may be necessary. Drain off the water, add salt and pepper, and serve with melted butter poured over them or with a cream sauce. To use with boiled or roast meats, soak as above, boil in the same water 10 minutes and put in with the meat. Onions Dried, thinly sliced onions may be cooked slowly with- out previous soaking, about 2 cups of water being needed for each cup of dried onion. If very dry, the onions are better if soaked from 2 to 6 hours and then cooked in the same water until tender. After cooking, the on- ions may be used like fresh onions in a great variety of ways. Parsnips Soak the parsnips from 2 to 4 hours in water, using 2 cups of water to 1 cup of parsnips, or 1 part parsnips to 2 parts water. Cook in the same water 30 minutes. Drain off the water and brown in butter or other fat, or serve with a cream sauce. Potatoes i Soak 6 to 8 hours or over night, using 8 pints of water to 1 pound of potatoes, or 2 parts water to 1 of potatoes. Fried Potatoes Boil in the same water in which the dried potatoes have been soaked, about 5 minutes. Drain and fry in the same way as fresh potatoes. DRIED VEGETABLES AND FRUITS 161 Mashed Potatoes Boil in the same water in which the dried potatoes have been soaked for 20 to 30 minutes. Drain and steam 5 to 10 minutes and then mash, adding salt, pep- per, butter, and milk. Beat up light and serve very hot. Dried Cooked Potatoes If the potatoes were cooked before they were dried it will not be necessary to soak them before cooking. Place the dried potatoes in a double boiler, add about 2 cups of milk to 1 cup of potatoes, cover and steam until soft. Beat, season with salt, pepper, and butter, and serve like fresh mashed potatoes. Sweet Potatoes Dried raw sweet potatoes may be soaked and cooked like white potatoes. In preparing dried cooked sweet potatoes for the table, water should be substituted for the milk used in steaming the white potatoes. Except for this the same method may be followed. • Stewed Rhubarb Soak the dried rhubarb from 6 to 8 hours or over night, using 12 pints of water to 1 pound of rhubarb, or 2 parts of water to 1 part of rhubarb. Cook in the same water until done, and sweeten to taste. Turnips Put a heaping cup of dried turnips in 8 cups of cold water and bring very slowly to a boil, and boil steadily for 20 minutes. Add % teaspoon of salt and boil 25 162 ECONOMY COOK BOOK minutes longer. Do not cover the kettle during the cook- ing. Drain well and add 2 tablespoons of butter, 1 tea- spoon of salt, 1/4 teaspoon of pepper ; return to the fire and heat until the butter is all absorbed. Serve smoking hot. Or follow the above general directions for cooking dried turnips and drain well. Melt 2 tablespoons of butter and when it is bubbling hot, add 1 tablespoon of flour, 1/2 teaspoon of salt, % teaspoon of pepper. Stir well but do not brown, then add 1 cup of milk and stir until thickened. Let it come to a boil, add the well drained turnips and heat together until boiling. Okra Dried okra should be soaked until soft and used in the same way as fresh okra in the preparation of soups and stews. Cabbage Put a heaping cup of dried cabbage in 7 cups of cold fresh water and bring very slowly to the boiling point and boil steadily for 30 minutes. Do not cover the ket- tle during the cooking. Add % teaspoon of salt. Drain well. Melt 2 tablespoons of butter and when it is bub- bling hot add 1 heaping tablespoon of flour, 1 teaspoon of salt, 1/4 teaspoon pepper. Stir well but do not brown. Then add 1 cup of milk slowly and stir until smooth and thick. Let it come to the boiling point, then add the well drained cabbage and heat together until boiling. Serve very hot. Or follow the above general directions for cooking dried cabbage. Drain well. Add % cup of vinegar, 2 tablespoons of butter, 1 teaspoon of salt, l^ teaspoon of pepper. Return to the fire and heat a few minutes. DRIED VEGETABLES AND FRUITS 163 Spinach Dried spinach takes up water very readily and may be cooked slowly without previous soaking. If preferred it may be soaked 2 to 6 hours which will shorten the time required for cooking. A little salt pork added to the spinach improves the flavor or it may be flavored with melted butter. Celery Soak dried celery from 8 to 12 hours, or over night, using 12 pints of water to 1 pound of celery, or 3 parts of water to 1 of celery. Boil in the same water in which it was soaked until tender and serve with cream and 1 tablespoon of butter. Com Soak dried corn for 2 to 4 hours in water, using 2 cups of water to 1 cup of corn. It may be soaked over night but if this is done the corn should be kept in a very cooi place so it will not become sour. Cook the corn in the water in which it was soaked for 1 hour or more. Then season with butter, salt, and pepper, and a little sugar may be added if desired. Milk may be added to the water in which the corn is cooked and cream used for seasoning it in place of butter. Cowpeas Soak the cowpeas in water over night. Then cook as follows : to 2 cups of soaked cowpeas add 1 tablespoon of salt, and 1/4 pound of salt pork with water to cover. Boil until tender. This makes 6 servings. Purde of Cowpeas 1 pint cowpeas % cup cream 2 teaspoons brown sugar 164 ECONOMY COOK BOOK Soak the cowpeas in cold water over night. Cook un- til soft in just enough water to cover. Drain and press through a sieve; season with salt, pepper, sugar and cream. Or substitute milk for cream and add 1 table- spoon of butterine. Beat thoroughly, reheat, and serve like mashed potatoes. This makes 6 servings. Puree of Navy Beans 1 pint beans 1 quart water 1 onion 2 tablespoons drippings 1 carrot 2 cloves 1 sprig parsley ^ teaspoon salt Vs teaspoon pepper 1 tablespoon butterine Soak the beans over night, drain, and add the other ingredients with the exception of the butterine. Boil for 30 minutes and cook in a moderate oven for 1 hour. Remove the onion, carrot, and parsley, and press through a sieve. Add butter, and salt if necessary, and reheat. Similar purees may be made from red kidney beans, split peas and lentils. This makes 6 servings. Snap Beans Soak the dried beans over night or from 8 to 12 hours, using 10 pints of water to 1 pound of beans, or 3 times as much water as beans. Boil 3 hours in the same water with a slice of bacon ; drain off the water and add salt, pepper, and butterine. Cream sauce may be used. Four ounces of dried beans will serve 10 people. Apples Soak the dried apples from 6 to 8 hours or over night, using 6 pints of water to 1 pound of apples, or 3 parts water to 1 part apples. Soaking for 2 hours is sufficient for thinly sliced apples. Commercial apples are sul- phured and do not discolor. DRIED VEGETABLES AND FRUITS 165 Apple Sauce Cook the dried apples about 30 minutes in the same water. Then add 1 cup of sugar to 1 pound of fruit, 1/2 teaspoon of nutmeg or cinnamon, and press through a sieve. Apple Pie After the dried apples have been soaked, cook them in the same water about 5 minutes to make them tender, then drain off the water and use in a pie the same as fresh apples. One pound of dried apples will make 8 pies. Cherries Soak the dried cherries from 6 to 8 hours or over night, using 4 pints of water to 1 pound of cherries, or 3 parts of water to 1 part of cherries. Cook slowly in the same water and sweeten to taste. One pound of dried cherries will serve 15 people. Cherry Pie Soak 1/2 cup of dried cherries in 1 pint of water from 6 to 8 hours. Heat in the same water for 15 minutes. " Drain off the juice and use the cherries in the pie in the same way as fresh cherries. Add a little sugar to the juice drained off, boil down to a syrup and pour over the hot pie as it is served. Raspberries Soak dried raspberries from 4 to 5 hours, using 6 pints of water to 1 pound of raspberries, or 11/2 parts water to 1 part raspberries. Cook in the same water 20 minutes and sweeten to taste. Use in the same way as fresh raspberries. 166 ECONOMY COOK BOOK Prunes Soak dried prunes from 6 to 8 hours or over night, using 2 pints of water to 1 pound of prunes, or 2 parts water to 1 part prunes. Cook slowly in the same water and sweeten to taste. Spiced Prunes After the prunes are soaked, drain off the water. For every 2 pounds of prunes add 1 pound of sugar, 1/4 pint of vinegar, 1 teaspoon of cinnamon, 1 teaspoon of allspice and cloves. Put the spices in a cloth. Boil the ingredients about 15 or 20 minutes until syrupy, then add the prunes and cook slowly about 30 minutes. Rhubarb Pie Soak 1 cup of dried rhubarb in 2 cups of water from 8 to 12 hours. Cook in the same water 30 minutes, then make into a pie as if it were fresh rhubarb. Squash Pie Soak 1 cup of dried squash from 8 to 12 hours in 3 cups of water. Cook in the same water 1 hour and mash well. Mix thoroughly 1 egg well beaten, % cup of sugar, % teaspoon of salt, and 1 tablespoon of flour. Stir in i/o teaspoon each of cinnamon, nutmeg, allspice, and ginger, a pinch of cloves, and 1^2 cups of milk. Add the squash and mix well. Bake without an upper crust. Carrot Pudding Soak % cup of dried carrots in 2% cups of water from 6 to 8 hours, or over night. Add to the carrots 1 DRIED VEGETABLES AND FRUITS 167 cup of diced raw potatoes, 1 cup of dried cherries, and % cup of suet and chop fine. Then add 1 cup of flour, 1 cup of sugar, I/2 teaspoon of salt, 1 teaspoon of cinna- mon, 1/2 teaspoon of cloves, 1/2 teaspoon nutmeg, % tea- spoon of soda, and mix well. Steam 3 hours and serve hot with a sweet sauce. SALADS French Dressing 1 tablespoon vinegar ^ teaspoon salt 4 tablespoons olive oil Vs teaspoon pepper Put the salt and pepper in a bowl, add a little oil and stir well; then gradually add the remainder of the oil, stirring all the time. Last of all stir in the vinegar, which should be diluted with water if very strong. Cream may be substituted for the oil and lemon juice for the vinegar. Cream Dressing 1 cup cream 2 tablespoons vinegar % cup tomato catsup 1 tablespoon sugar 2 tablespoons olive oil 1 teaspoon salt Mix the oil, salt, sugar, and vinegar together, then beat in the catsup and finally add the cream, beating it in gradually. All salad dressings are more thoroughly blended if beaten with a small Dover egg beater. Mayonnaise Dressing 1 cup olive oil % teaspoon salt 1 ^SS yolk iy2 teaspoons vinegar or M: teaspoon paprika lemon juice Better results are obtained if all the ingredients are cold. Put the egg yolk in a shallow bowl, stir in the salt and pepper or paprika, then add the lemon juice or vinegar. Blend thoroughly. Slowly add the olive oil drop by drop and beat with a Dover egg beater. If the 171 172 ECONOMY COOK BOOK dressing curdles, take another egg yolk and beat in the curdled dressing. In the first place, using a yolk of a hard boiled egg with the raw yolk makes a larger quan- tity of dressing and seldom curdles. Cooked Salad Dressing 2 egg yolks % teaspoon mustard 1 tablespoon lemon juice % teaspoon salt 1 tablespoon butter 1 cup cream 1 tablespoon honey Paprika to taste Heat the cream in a double boiler. Beat the eggs and add to them all the other ingredients but the cream. Pour the cream slowly over the mixture, beating con- stantly. Pour it into the double boiler and cook until it thickens ; or mix all the ingredients but the cream and cook in a double boiler until the mixture thickens. As the dressing is used combine the mixture with whipped cream. This dressing is particularly suitable for fruit salads, and will keep a long time. Cheese Salad and Preserves Epicures have devised a dish which consists of lettuce with French dressing served with cream and thick prepa- rations of currants or other fruits preserved in honey or sugar, which owing to the fact that the seeds have been extracted by a laborious process are fairly expensive. The soft cheese often found in market is also relatively expensive. There is a suggestion in this dish, however, for others which are much less expensive. Buttermilk cream or ordinary cottage cheese served with lettuce or other green salad and a small amount of rich homemade preserves is a combination with much the same char^ acter, and also very delicious. SALADS I'^S Cheese Jelly Salad 1 cup grated cheese 1 «uP whipped cream 1 tablelpoon gelatine Salt and pepper Mix the cheese with the whipped cream, season to taste with salt and pepper, and add to the gelatine, dissoved in a scant cup of water. This may be molded ma large or in small molds. When the jelly begins to harden, cover with grated cheese. The jelly should be served on a lettuce leaf with French dressing, to which a little grated cheese has been added. This makes 5 servings. Cheese and Pimiento Salad Stuff canned pimientos with creamed cheese, cut them in slices and serve 2 slices on each plate on a lettuce leaf with French dressing. Olive, Pimiento and Cheese Salad Mash soft cream cheese and add chopped olives and pimientos in equal parts. This mixture requires a good deal of salt. Form into balls or into a roll and slice. Serve on lettuce leaves with French dressing. Apple and Cheese Salad Core and pare an apple and cut into rings about % of an inch in thickness. Arrange the rings on lettuce leaves and place small balls of cream cheese and ^h^PP^J nuts in the center of each ring. Cover with French dressing or put a tablespoon of mayonnaise at the side^ Apples should always be dropped in cold water as soon as they are cut, as they discolor in the air. 174 ECONOMY COOK BOOK Tomato Salad Select smooth tomatoes of uniform size, dip a few min- utes in scalding water and peel off the skin. Put in the ice box to become firm. Remove the center of each to- mato and fill with chopped celery and chopped chicken, or cream cheese and chopped nuts, or asparagus tips and chopped olives, or diced cucumbers and chopped green peppers. Serve each tomato on a lettuce leaf either with mayonnaise or French dressing. Tomatoes require a good deal of seasoning. Shake salt into the tomato be- fore the filling is put in and sprinkle on the outside. An attractive looking dish may be made by slicing hard boiled eggs, removing the yolk and fashioning the white rings cut in half around the cup of the tomato. Fill the tomato with the egg yolks mixed with chopped olives and serve with French dressing. Apple and Nut Salad Peel the apples and dice, putting at once into cold water until used. Mix with an equal amount of chopped celery and chopped walnuts and serve with French dress- ing on lettuce leaves. Grape and Orange Salad Wash the grapes, cut in half and remove the seeds. Peel and tear the orange into sections and remove as much skin as possible from the sections. Divide each section in two, mix with the grapes and serve on lettuce with French dressing. Grape fruit may be used instead of the orange. Malaga grapes are the best to use be- cause of their tender skin. Endive may be used instead of lettuce. SALADS 175 Pear Salad Peel and cut the pears in two. Remove the core and fill the cup with chopped celery. Serve on lettuce leaves with a spoon of mayonnaise on top. Endive may be used instead of lettuce. Tomato Jelly Salad 1 can tomatoes 2 teaspoons salt 2 tablespoons granulated gel- 1 teaspoon sugar atine 1 slice onion % cup cold water 3 peppercorns 1 bay leaf Soak the gelatine in the cold water until soft. Cook the tomatoes and seasoning from 10 to 20 minutes; strain. Pour the hot liquid over the softened gelatine and stir until dissolved. Pour into custard cups which have been wet with cold water. When the jelly hardens turn out on lettuce leaves and serve with French dress- ing. This makes 8 servings. Macedoine Salad Take % cup each of cooked and diced carrots, flowerets of cauliflower, diced beets, peas, asparagus tips, and flnely cut string beans. Mix them lightly with French dressing and serve on lettuce leaves. This makes a bet- ter looking dish if the vegetables are cut with a potato scoop or fancy cutter. This makes 6 servings. In vegetable salads any combination of vegetables may be used that seems desirable or one vegetable alone may be used on the lettuce leaves, as string beans, asparagus, sliced tomatoes, cucumbers, or celery. Cowpea Salad 2 cups cooked cowpeas % canned pimiento % cup celery Vs cup salad dressing % teaspoon salt Lettuce 176 ECONOMY COOK BOOK Chill the ingredients. Chop the pimiento and mix all together just before serving. Arrange on lettuce leaves with French or mayonnaise dressing. This makes 6 servings. Potato Salad Dice cold boiled potatoes, and serve on lettuce leaves with French dressing to which has been added 1 table- spoon of onion juice. If desired chopped onion may be mixed with the potatoes and minced parsley sprinkled over them. Fish Salad Serve cold cooked flaked fish on lettuce leaves with mayonnaise dressing. For the fish may be substituted flaked crab meat, diced lobster, shrimps, or oysters scalded in their own liquor. Egg Salad Boil the eggs 20 minutes. Chop with a sharp knife and serve on water cress with either French or mayon- naise dressing; or cut in slices and serve on lettuce leaves. Eggs hard boiled may be used as a garnish for many salads. Chicken Salad Cut the white meat of cold cooked chicken into dice or small pieces. Cover with French dressing and let it stand 1 hour. Chop an equal amount of celery and mix the chicken with it. Serve on lettuce leaves with mayon- naise dressing. DESSERTS DESSERTS War Pudding 1 quart bread crumbs % teaspoon clovea 1 cup milk 1 saltspoon soda 1 cup molasses 1 teaspoon cinnamon 1 cup raisins 1 cup sugar 1 egg Take 1 quart of fine bread crumbs and pour the milk over them. When the milk is absorbed add the molasses, raisins, soda, cinnamon, and cloves. Mix well and steam in a covered tin for 3 hours. Serve with a sauce made of the egg beaten well with the cup of sugar. Add 14 teaspoon of vanilla or any preferred flavoring. This makes 10 servings. Baked Indian Pudding 1 quart milk y^ cup molasses 1/3 cup corn meal 1 teaspoon ginger 1 teaspoon salt Scald the milk and pour over the meal; cook 20 min- utes in a double boiler. Add the salt, ginger and mo- lasses. Pour into a greased baking dish and cook in a moderate oven until firm, about 2 hours. This makes 8 servings. Indian Pudding With Apple ^ cup corn meal i/^ teaspoon ginger 1 pint milk ^4 cup molasses % teaspoon salt 1 apple 179 180 ECONOMY COOK BOOK Sift the corn meal slowly into the scalded milk, stir- ring constantly. Cook in a double boiler 30 minutes, stirring occasionally. Add the salt, ginger, and molasses. Put into a greased baking dish and bake 1 hour in a slow oven, stirring from time to time. Slice, core and pare the apple and stir into the pudding. Bake 15 minutes longer until the apple is tender. This makes 6 servings. Indian Pudding With Crumbs 1 cup fine crumbs 2 tablespoons melted butter- 1 quart milk ine 1/3 cup sugar % teaspoon ginger % cup molasses % teaspoon cloves Juice 1 lemon The crumbs used may be either white bread crumbs or corn meal crumbs. Scald the crumbs in the milk, add the other ingredients, mix well and bake in a slow oven 1% hours. This makes 6 servings. Norwegian Prune Pudding ^ lb. prunes 1 inch stick cinnamon 2 cups water 1% cups boiling water ^ cup sugar % cup corn starch Juice 1 lemon Wash the prunes and let them stand in the cold water a few hours. Then boil in the same water with the cinna- mon until soft. Take the pulp from the stones, add the juice of the prunes, the boiling water, and sugar. Di- lute the corn starch with cold water, add to the mixture and cook 5 minutes. Add lemon juice. Pour into a mold, chill, and serve with cream. This makes 8 serv- ings. English Fresh Fruit Pudding 8 slices of bread 2 tablespoons butterine 1 quart strawberries % teaspoon salt Sugar to taste DESSERTS 181 Remove the crusts from the bread and butter one side. Grease a round bottomed bowl and line it with the but- tered bread. Crush the berries with the sugar and pour them into the bowl. Cover with bread and on top place a tight fitting plate. Weight with an iron and put in the ice box for 24 hours. The bread will absorb the juice and the pudding may be taken out as a mold. This makes 8 servings. Sago Pudding 4 cups hot water 3 tablespoons sugar 1 lemon -^^ teaspoon salt Yz cup raisins 1 tablespoon currant jelly ^ cup sago Put into a sauce pan 4 cups of hot water, the lemon cut in slices, and the raisins. Boil 10 minutes ; add the sago and boil 15 minutes or until the sago is cooked. Just before it is done add the sugar, salt, and jelly. Mold, chill, and serve with cream. This makes 8 servings. Steamed Molasses Pudding 1 Ggg 1 teaspoon soda 1^4 cups flour 1^ cup water 1 cup molasses Beat the egg well, add the other ingredients, sifting the soda and flour together, and beat thoroughly. Steam in 4 well-greased baking powder tins for 1 hour and 45 minutes, or in 1 large mold for 3 hours. Grease the cov- ers of the tins and be sure they fit tightly. This makes 12 servings. Cereal Pudding 3y2 cups cooked cereal 1 tablespoon sugar y2 cup apple sauce or 1 tablespoon butterine 1 apple 2 tablespoons crumbs 182 ECONOMY COOK BOOK Put a layer of cereal in the bottom of a buttered bak- ing dish, then a layer of apple sauce, sprinkled with sugar if the sauce has not been sweetened. Then put in another layer of cereal and cover with buttered crumbs. Bake 30 minutes if apple sauce is used or 1 hour if a raw apple. To prepare the raw apple, core, pare, and cut in small pieces, and use as the apple sauce. Serve with cream. This makes 6 servings. Brown Betty 1 pint sliced apples % cup water 1 pint bread crumbs % cup sugar % cup melted butterine 1 teaspoon cinnamon Mix the bread crumbs with the melted butterine and put a layer in the bottom of a baking dish. Add a layer of apples, sprinkled with the sugar and cinnamon mixed. Repeat until the materials are used, having a layer of crumbs on top. Add enough water to moisten and bake in a slow oven until the crumbs are browned. Bake about 25 minutes or until the apples are cooked. This makes 6 servings. If preferred this dish may be sweetened with molasses mixed with water, an equal amount of each, heated, and poured over the top. For a quart dish of pudding Yo cuj) of molasses is sufficient, and the same amount of water. Brown Sugar Tapioca 1 cup pearl tapioca % teaspoon salt 4 cups water 2 cups brown sugar Juice of 1 lemon Soak the pearl tapioca in 3 cups of water over night. In the morning add salt and the other cup of water. Cook 40 minutes in a double boiler until transparent. Add brown sugar and the lemon juice. Pour into a greased baking dish and bake in a moderate oven i/s hour. Serve with cream. This makes 10 servings. DESSERTS 183 Cream Tapioca ^ cup pearl tapioca i/4 cup sugar ^/4 cup cold water ^ teaspoon salt 2 cups hot milk % teaspoon vanilla 2 eggs Wash the tapioca well and soak in cold water for 1 hour. Cook in the hot milk in a double boiler until transparent, from 1 to 11/2 hours. Separate the egg yolks and whites, and beat the yolks slightly. Add the sugar and salt. Pour the tapioca over them slowly, beating all the while. Return the mixture to the double boiler, and cook until creamy, from 5 to 10 minutes. Re- move from the fire, cool, and add the vanilla. Pour into a pudding dish. Beat the egg whites stiff. If they are to be used for meringue, add 4 tablespoons of powdered sugar. Spread over the tapioca and brown slightly in the oven. This makes 6 servings. Farina Pudding 1 cup cooked farina l^ cup sugar 1 tablespoon corn starch ^/^ cup raisins 1 egg % teaspoon cinnamon 1 cup milk Pinch ground cloves Beat the egg, seed the raisins, and mix all the ingredi- ents. Put in a baking dish and bake in a moderate oven until brown, about 20 minutes. This makes 5 servings. Dried figs or dates or stewed fruit may be substituted for the raisin3 in the recipe. Rice Pudding 1 quart milk % teaspoon nutmeg, cinna- 1/3 cup rice mon or grated rind of 1/3 cup sugar ^A lemon 1/2 teaspoon salt Wash the rice thoroughly and mix all the ingredients. Put in a baking dish and cook in a moderate oven 3 184 ECONOMY COOK BOOK hours. Stir 3 times the first hour to keep the rice from settling at the bottom of the dish and, as the milk evapo- rates, pour in more hot milk. Instead of the flavoring mentioned I/2 cup raisins may be used. This makes 6 servings. Cheese Custard 1 cup grated cheese 2 egg yolks ^ cup rich milk Salt Mix the milk and the cheese and heat until the cheese is melted. Eemove from the fire and add the egg yolks. Bake in buttered ramekins until browned and serve with jelly or preserves. This makes 5 servings. Junket 2 cups milk 1 junket tablet % cup sugar, honey or syrup % teaspoon salt Nutmeg or cinnamon "Warm the milk to lukewarm temperature, crush the tablet and dissolve in 1 tablespoon of cold milk. Then add it with the other ingredients to the milk. Stir well. Pour into a dish in which it will be served and place in a warm place to harden. Cool before serving. This makes 6 servings. Caramel Junket 2 cups milk 1 teaspoon vanilla 1/3 cup sugar % cup chopped nuts 1/3 cup boiling water % teaspoon salt 1 junket tablet 1 cup whipped cream Put the sugar in a sauce pan with 2 tablespoons of water; stir until the sugar has melted, then let it cook without stirring until the sugar is well browned, but be careful not to burn. Add the boiling water and cook DESSERTS 185 until the syrup is thick. Cool and slowly add the milk which has been heated to lukewarm temperature. Pow- der the junket tablet and add it to the mixture with the salt and vanilla. Turn into a senang dish and stand in a warm place until set, then chill. Serve with the whipped cream around it and the nuts sprinkled on top. This makes 6 servings. Honey Apples 2 quarts apples cut in small 1 cup vinegar pieces 1 teaspoon cinnamon 2 cups honey Heat the honey, vinegar, and cinnamon together and cook the apples, a few at a time, in the syrup until they become transparent. Pour the syrup which remains af- ter all the fruit is cooked over the apples. This makes 8 servings. Boiled Honey Custard 2 cups milk Vs cup honey 3 egg yolks % teaspoon salt Mix the honey, eggs, and salt. Scald che milk and pour it over the eggs. Cook in a double boiler until the mixture thickens. This custard is suitable for use in place of cream on gelatine desserts, or to be poured over sliced oranges or stewed fruit. Honey Pudding y2 cup honey % teaspoon ginger 'Y2 cup milk 2 tablespoons butterine 2 egg yolks ^ 2 cups bread crumbs 2 egg whites Grated rind % lemon Mix the honey and the orumbs, and add the milk, seasonings, and egg yolks. Beat the mixture thoroughly and then add the butterine and the egg whites well 186 ECONOMY COOK BOOK beaten. Steam for about 3 hours in a pudding mold which should not be more than % full. This makes 8 servings. Honey Charlotte Russe 1 quart cream 6 lady fingers % cup delicately flavored honey Chill the honey by placing the dish containing it in a pan of ice water. Whip the cream and add it to the honey, mixing well. Line a dish with the cakes and fill it with the honey and cream. Serve very cold. This makes 6 servings. Sweet Potato Pudding 5 sweet potatoes 1 egg 2 tablespoons butterine 1 teaspoon cinnamon % cup milk 1 teaspoon ginger 2 tablespoons sugar Juice of 1 lemon Cook and mash the potatoes, beat in the butterine, sugar, milk, and beaten egg. Then add the cinnamon, ginger, and lemon juice. Put into a well-greased baking dish and bake for Vg hour or until it is well browned on top. Be sure to have the pudding quite moist ; add more milk if needed. This makes 6 servings. Pig Pudding 6 figs 1 tablespoon butterine % lemon rind grated % pint milk 1 tablespoon sugar 1% eiips bread crumbs Chop the figs very fine, and mix with the bread crumbs, sugar, grated lemon, and melted butterine. Then add the milk and mix well together. Pour into a well- greased pudding tin and steam for 2 hours. This makes 6 servings. DESSERTS 187 Apples With Rolled Oats , 1 quart water 6 apples - 2 cooked rolled oats % cup sugar '■ '-"'' Pare the apples and boil them in a syrup of the W and water Turn frequently. When the apples are .oft mi the centers with the eooked rolled oats. Boil down Se syrup until of a thiek consistency and pour over the apples Any left over cereal may be used in this way. This makes 6 servings. Fruit Macedoine 1 can sliced pineapple I oranges . y ^.^^^ 3 bananas ^^^^ Peel the oranges and remove all the white skin. Cut into stSl pieces' do not slic. Drain ^^^^^^<^^^ canned pineapple and cut the slices i"*? J^^'^ Pj^'^^", Peel the bananas and cut into «"\««:. /J^.^'^^^^^er lightly together, squeeze the juice of the i/o lemon over them and sprinkle with sugar. This makes 10 servings^ IfThe flavour of cocoanut is liked, add 3 tablespoons of grated cocoanut to this dish. Lemon Jelly 1 tablespoon granulated gel- 2 cups « water % cnfZi water % <=»? 1«°'»'' ^uice Soak the gelatine in cold water until it is softened Add the boillig water to dissolve it ; add the sugar while the gelatine is hot and stir until it is d'ssoNed. Then add the lemon juice and stir once more. Put in a moia wet wTth cold water and as the jelly begins to stifEen 188 ECONOMY COOK BOOK arrange fruit in it. Shredded orange, malaga grapes cut in half and the seeds removed, English walnuts broken in half, candied cherries, or sliced bananas may be used. The fruit should be arranged in some design and not poured in haphazard. This makes 6 servings. Snow Pudding % tablespoon granulated gel- 3 egg whites atine 3 egg yolks % cup cold water % cup sugar % cup lemon juice Vs teaspoon salt 1 cup sugar 1 pint hot milk 1 cup boiling water 1 teaspoon vanilla Prepare as for lemon jelly, strain into a large bowl, and chill. Stir occasionally. Beat the egg whites until light, and when the jelly begins to harden, add them to it. Beat until smooth or nearly hard, then pour into a mold. Make a soft custard of the remaining ingredi- ents, and when cold serve it with the pudding. This makes 8 servings. Orange Charlotte 11/3 boxes granulated gelatine 3 tablespoons lemon juice Ys cup cold water 3 egg whites % cup boiling water 1 cup orange juice and pulp 1 cup sugar 2 cups cream Soak the gelatine in cold water, dissolve in boiling water, strain, and add the sugar, lemon juice, orange juice, and pulp. Chill in a pan of ice water ; when quite thick beat with a wire spoon or whisk until frothy, then add the egg whites beaten stiff, and fold in the cream which has been whipped. Line a mold with sections of oranges, turn in the mixture, smooth evenly and chill. This makes 6 servings. DESSERTS 189 Vanilla Ice Cream 3V^ cups thin cream Vi cup sugar Va cup milk IV2 teaspoons vanilla Few grains salt Boil the sugar and milk together until they make a soft ball when tried in cold water. Then gradually pour the cream into the mixture, stirring constantly. Add the salt and vanilla and freeze. This makes 4 serv- ings. Frozen Custard 2 cups scalded milk 1 ^^% , 1 tablespoon corn starch 1 quart thm cream % cup sugar Vs teaspoon salt 1 tablespoon vanilla Mix the flour, sugar, salt, add the egg slightly beaten, and the milk gradually. Cook as a soft custard. When cool add the cream and flavoring. Strain and freeze. This makes 6 servings. Caramel Ice Cream 2 cups scalded milk % cup sugar 1/4 cup sugar % cup boiling water 3 eggs 1 quart thm cream Vs teaspoon salt 2 teaspoons vanilla Make a custard of the first 4 ingredients ; strain and cool. Put in a sauce pan % cup of sugar, brown, being careful not to scorch ; add the boiling water to it. CooL Combine the mixtures, add cream and vanilla and freeze. This makes 6 servings. Pistachio Ice Cream Prepare as vanilla ice cream, using for flavoring 1 tablespoon of vanilla and 1 teaspoon of almond extract. Color with Burnett's Leaf Green. 190 ECONOMY COOK BOOK Honey Mousse 1 pint cream 1 cup hot delicately flavored 4 eggs honey Beat the eggs slightly and slowly pour over them the hot honey. Cook until the mixture thickens. When it is cool add the cream whipped. Put the mixture into a mold, pack in salt and ice and let stand from 3 to 4 hours. This makes 6 servings. CAKES Corn Meal Gingerbread 2 cups corn meal 1 teaspoon cinnamon 2V2 cups sour milk or butter- Vi teaspoon cloves Jjiilk 1% teaspoons soda 1 teaspoon salt % cup sugar 2 tablespoons butterine 1 egg 1 cup wheat flour 2 teaspoons ginger Mix thoroughly the meal, buttermilk, and salt in a double boiler and cook over hot water for 1/2 hour or longer. Stir the butterine into the mush while it is still warm. Sift together the flour, spices, and soda. When the mush is cool combine all the ingredients. Beat thor- oughly and bake in a moderate oven in shallow iron pans. This makes 8 servings. Doughnuts With Corn Meal 2 cups milk tV4 cups wheat flour IVo cups com meal 1 teaspoon cinnamon i teaspoon salt 2 teaspoons baking powder 14 cup butterine 2 eggs % cup sugar Heat the first 3 ingredients for 1/2 hour or longer in a double boiler. Add the sugar and butterine, and cool. Sift together the flour, cinnamon, and baking powder, and add to the cooled mush. Add the eggs well beaten and proceed as with other doughnuts. This makes 10 doughnuts. Corn Meal and Peanut Cookies 2 tablespoons butterine Vi cup corn meal V4 cup sugar 2 tablespoons milk 2 eggs V2 cup chopped peanuts 1 teaspoon baking powder 1 teaspoon ginger J4 teaspoon salt 193 194 ECONOMY COOK BOOK Cream the butterine, add the sugar and the eggs and beat well. Mix and sift the baking powder, salt, flour, and ginger and add them to the first mixture. Add the milk and the peanuts, and again beat thoroughly. Drop the mixture from a teaspoon on an unbuttered pan, and bake 15 minutes in a slow oven. Or spread it in a very- thin layer on the bottom of a dripping pan, bake in a slow oven and while still warm cut into squares. This makes 10 cookies. Crumb Gingerbread 1 cup molasses 1 teaspoon soda ^ % cup boiling water 1% teaspoons ginger 11/3 cups fine bread crumbs 4 teaspoons melted lard or % cup flour other fat % teaspoon salt Add the water to the molasses and combine with the dry ingredients mixed together. Then add the fat and beat well. Bake for about 25 minutes in a hot oven. This makes 6 servings. Soft Gingerbread 1 egg 1 teaspoon baking powder % cup sugar 1 teaspoon ginger % teaspoon soda mixed with 1 teaspoon cinnamon 1 cup sour m-ilk % teaspoon salt 1% cups flour % cup New Orleans molasses ^ cup butterine Break the egg into the mixing bowl and beat. Add the sugar and beat thoroughly. Add the milk and soda and then the flour mixed and sifted with the other dry in- gredients, and beat again. Add molasses and the melted fat. Beat all thoroughly before putting the mixture into the cake pan. Bake the cake for 1/0 hour in a shal- low, paper-lined pan. This makes 6 servings. CAKES 195 Cheese Gingerbread No. 1 % cup molasses 1 teaspoon soda % cup grated cheese 2 teaspoons ginger . % cup sugar % teaspoon salt 2 cups flour % cup water Rub the cheese and sugar together. Add the molasses. Mix and sift the dry ingredients and add them to the cheese mixture alternately with the water. Bake 15 minutes in small buttered pans. This makes 8 servings. Cheese Gingerbread No. 2 1 cup molasses 2 cups flour % cup grated cheese 2 teaspoons ginger 1 teaspoon soda % teaspoon salt % cup water Heat the molasses and cheese in a double boiler until the cheese is melted. Add the soda and stir vigorously. Mix and sift the dry ingredients and add them to the molasses and cheese alternately with the water. Bake 15 minutes in small greased pans. This makes 8 cakes. Spice Cake 1 egg 2 teaspoons baking powder ^2 cup sugar V2 teaspoon cloves % cup molasses V2 teaspoon cinnamon y2 cup sour milk V2 teaspoon allspice i5 teaspoon soda % cup raisins cut into small 1% cups flour pieces and floured light- % cup shortening ly Stir the soda into the milk and mix the ingredients in the order in which they are given. Bake 15 minutes in small greased pans in a moderate oven. This recipe may be varied by omitting the raisins and adding nuts, currants, or citron. This makes 10 cakes. 196 ECONOMY COOK BOOK Curd Cup Cakes 4 eggs 1 cup dry curd % cup sugar % teaspoon salt Beat the egg yolks thoroughly, add the sugar, dry curd, and salt. Beat until smooth. Cut and fold into stiffly beaten whites. Bake 20 minutes in a moderate oven in unbuttered gem tins. Dry the curd on cloths in a warm oven. From 2% to 3 quarts of sour milk make only 1 cup of curd. This recipe makes 30 cakes. Sweet Cream Cake 2 eggs V2 teaspoon salt 1 cup sugar 1 teaspoon vanilla 4 teaspoons baking powder 1% cups flour Cream Break the eggs into the measuring cup and fill up the cup with sweet cream. Pour the contents into a mixing bowl, add sugar and salt, and beat until the mixture is well blended. Add the flour and baking powder sifted together. Bake 20 minutes in a moderate oven. This cake dries out quickly. This makes 6 servings. Dutch Cake % cup butter 2^ cups pastry flour or 1/3 cup sugar 2% cups wheat flour % cup milk 5 teaspoons baking powder 1 egg V2 teaspoon salt % cup raisins Cream the butter and sugar together and add the milk and the egg well beaten. Mix and sift the flour, baking powder, and salt, and add to the first mixture. Last add the raisins seeded, chopped and slightly floured. Bake CAKES 197 from 20 to 25 minutes in a square tin. When done punch full of holes. Pour over a mixture of % cup of sugar, 1 egg well beaten, and 1 teaspoon of cinnamon. Dry in a slow oven. This makes 8 servings. Dom Econ Cake 2 squares chocolate grated 1 cup sugar % cup butter 1 cup flour ^ cup boiling water % teaspoon soda mixed with 1 egg y^ cup sour milk Mix the ingredients in the order in which they are given. The boiling water will melt the chocolate and butter. Do not wait for the mixture of chocolate, butter, and water to cool before adding the other ingredients. The cake batter will be exceedingly thin but must not be thickened. Bake as a loaf cake and frost with twice cooked frosting flavored with chocolate. A delicious variation of this cake is to bake it in 2 layers in a moder- ate oven, put it together with chocolate filling, and ice it with boiled frosting. If properly baked this cake will be delicious and moist. It can be kept for several days. This makes 6 servings. Trilbies or Date Cookies 1 cup butter % cup sour milk 1 cup sugar Date paste or filling: 2 cups flour 1 lb. dates washed, stoned 2 cups rolled oats and chopped 1 teaspoon baking powder 1 cup water % teaspoon soda 1 teaspoon lemon juice Cook to a smooth paste Cream the butter and sugar; mix the other dry in- gredients. Add the flour and milk alternately. Roll thin on a well-floured board. Cut, and cover with the paste. Place another on top and bake in a moderate oven. This makes 60 cookies. 198 ECONOMY COOK BOOK Nut Drop Cakes 1 cup sugar % cup raisins 2 cups sour milk % cup walnut meats 2 tablespoons melted butter 1 teaspoon soda % cup molasses 1 teaspoon salt 2y2 cups flour 1 teaspoon cinnamon 1 teaspoon cloves Mix and sift the dry ingredients, add the milk, butter, and molasses, and last of all the nuts and raisins. Drop by small spoonfuls in a greased pan and bake in a moder- ate oven. This makes 20 cakes. Apple Sauce Cake 1 cup sugar % teaspoon cloves % cup butterine 1 teaspoon nutmeg 1 cup raisins % teaspoon soda 1 cup apple sauce 2 teaspoons baking powder 1% teaspoons cinnamon 2 cups flour Cream the butterine and sugar together. Sift the dry ingredients together and add alternately with the apple sauce to the creamed butter and sugar. Stir in the raisins dredged with a little of the flour saved out for this purpose. Bake in gem pans in a moderate oven for 15 minutes or in 1 large pan for 25 minutes. This makes 10 cakes. Morris Cake 1 tablespoon butterine V2 cup milk % cup sugar 2 cups flour 2 eggs 1 teaspoon vanilla 2 teaspoons baking powder Cream the butterine and sugar together, then add the eggs unbeaten and beat them into the creamed butter and sugar. Add a little more than % cup of milk CAKES 199 which has heen heated but do not stir until after add- ing the flour. Then beat for about 1 minute. Add the flavoring and the baking powder, stirring just enough to mix thoroughly. Pour the mixture into a greased, floured pan and bake from 15 to 20 minutes ; if put into gem pans bake about 15 minutes. This makes 10 serv- ings. Honey Drop Cakes % cup honey 1% cups flour % cup butterine ^ teaspoon soda % teaspoon cinnamon 2 tablespoons water Vs teaspoon cloves 1 cup raisins 1 ^gS Heat the honey and butter until the butter melts. While the mixture is warm add the spices. When it is cold add part of the flour, the egg well beaten, the soda dissolved in water, and the raisins. Add enough flour to make a dough that will hold its shape. Drop by spoon- fuls on a greased tin and bake in a moderate oven until well browned. This makes 14 cakes. Yellow Honey Cake % cup sugar ^ teaspoon cinnamon 2 egg yolks % teaspoon cloves % cup honey 1^ cups flour Sift together the flour and the spices. Mix the sugar and egg yolks, add the honey, and then the flour gradu- ally. Roll out thin, moisten the surface with egg white, and mark into small squares. Bake in a moderate oven for 15 minutes. This makes 6 servings. Honey Cookies % cup sugar 1 teaspoon allspice % cup honey 4 tablespoons finely chopped 2y2 cups flour candied orange peel % teaspoon soda *4 cup walnut meats finely 1^ teaspoons cinnamon chopped 200 ECONOMY COOK BOOK Sift together the flour, spices, and soda, and add the other ingredients. Knead thoroughly, roll out thin and cut with a biscuit cutter. These cookies are very- hard. This makes 14 cookies. Honey Bran Cookies No. 1 2 tablespoons butter % cup flour V2 cup honey 1 cup bran 2 eggs % teaspoon aniseed % teaspoon soda Rub together the butter and honey ; add the eggs un- beaten and beat the mixture thoroughly. Sift together the flour, soda, and aniseed. Combine all the ingredi- ents ; drop from a teaspoon on a greased pan and bake in a moderate oven 15 minutes. This makes 16 cookies. Honey Bran Cookies No. 2 3 cups bran % teaspoon ginger % cup sugar % cup honey % teaspoon soda % cup milk ^ teaspoon cinnamon % cup melted butterine Mix the sugar, cinnamon, and soda with the bran and add the other ingredients. Drop from a spoon on a greased pan and bake about 15 minutes in a moderate oven. This makes 20 cookies. Rolled Honey Wafers % cup butterine % cup flour % cup honey ^ teaspoon cardamon Mix together the butterine and honey, and add the flour sifted with the spice. Spread out very thin with a broad, long bladed knife or spatula, on a greased, in- CAKES 201 verted dripping pan, or on flat tins. Mark off in 3 inch squares and bake in a slow oven until delicately browned. While warm roll into tubular shape and hold until they cool and if necessary until they harden into shape. This makes 10 wafers. Hard Honey Cake % cup honey % teaspoon cardamon % cup sugar % teaspoon cloves 2% cups flour 1^ teaspoon soda 1 Ggg 1 tablespoon water % teaspoon ginger Speck white pepper 1 teaspoon cinnamon Speck salt % cup blanched almonds chopped Sift together the flour and spices, dissolve the soda in the water, beat the egg and combine all the ingredi- ents. Beat or knead the mixture thoroughly. Cook a small sample. If it does not rise sufficiently, add a little more soda and honey ; if it falls add a little more flour. Roll out the dough to the thickness of about % of an inch and bake in a hot oven. When the cake is done glaze it with a thick syrup of sugar and water and allow it to dry in a slow oven or in some warm place. While it is still warm cut it into long strips. Or it may be left in 1 large cake to be cut into very thin slices v/hen served. This cake will become very hard on cooling and will not be soft enough to eat for several weeks but will keep in good condition for an indefinite length of time. Soft Honey Cake % cup honey 1 teaspoon soda % cup butter i^ teaspoon cinnamon 1 egg % teaspoon ginger % cup sour milk 4 cups flour Rub the butter and honey together; add the egg well beaten, then the sour milk and the flour sifted with the 202 ' ECONOMY COOK BOOK soda and spices. Bake in a shallow pan for 15 minutes. This makes 8 servings. Honey Icing % cup honey % cup water 1 cup sugar 1 egg white Boil together the sugar and the water for a few min- utes and then add the honey, taking precautions to pre- vent the mixture from boiling over, as it is likely to do. Cook until drops of the syrup keep their form when poured into cold water, or to about 250 degrees F. Beat the egg white until stiff and when the syrup has cooled slightly pour over the egg, beating the mixture continu- ously until it will hold its shape. This frosting is suit- able for use between layers of cake but is rather too soft for the top. It remains in good condition and soft enough to be spread for many weeks and therefore can be made in large quantities for use as needed. After 8 months such icing was found to be in good condition and soft enough to cut. Frosting 11/^ cups sugar % cup of water 3 egg whites Boil the sugar and water until the syrup forms a thread when dropped from a spoon. While still hot pour the syrup over the well-beaten egg whites, beating the mixture until it is of the right consistency to spread. Orange Frosting 1 tablespoon orange juice 1 teaspoon lemon juice 1 egg yolk Grated rind 1 orange Confectioners' sugar CAKES 203 Mix all the ingredients but the sugar, and allow the mixture to stand for an hour. Strain and add confec- tioners' sugar until the frosting is sufficiently thick to be spread on the cake. War Cake 2 tablespoons lard compound 1 teaspoon salt 2 cups hot water 1 teaspoon cinnamon 2 cups brown sugar % cup raisins 2^2 cups flour Boil all the ingredients together with the exception of the flour for 5 minutes. Let stand until cold; then add the flour and 1 teaspoon of soda dissolved in 1 tea- spoon of hot water. Put in 2 greased pans and bake in a slow oven for 45 minutes. This makes 12 servings. INDEX Apple, and cheese salad, 173 And nut salad, 174 Corn bread, 24 Sauce cake, 198 Apples, honey, 185 With rolled oats, 187 Artichoke, Jerusalem, 142 Artichokes, French, 132 Asparagus, 131 Creamed, 132 Soup, 49 Baltimore chicken, 82 Bananas, fried, 112 Bannocks, 31 Baked, beans, New England, 113 Cow peas, 109 Cow peas and cheese, 110 Crackers and cheese, 94 Egg plant, 153 Fish, 101 Indian pudding, 179 Onions, 149 Potatoes, 137 Eice and cheese, 94 Sweet potatoes, 141 Tomatoes with cow peas. 111 Yellow soy beans, 110 Baking powder biscuits, 33 Bean, and cheese roast, 90 Loaf, 108 Pot roast, 69 Soup, cream of, 56 Beans, lima, 136 New England baked, 113 Stewed shelled, 135 Beans, string, 134 With pork, string, 135 Beauregard eggs, 99 Beef, a la mode, braised beef, pot roast and, 69 Birds, veal or, 68 ^ Camelon of, 74 Philippino, 75 Stewed shin of, 68 Beefsteak, Spanish, 73 Beet greens, 131 Beets, buttered, 145 Birds, veal or beef, 68 Biscuits, baking powder, 33 Cheese No. 1, 32 Cheese No. 2, 33 Date, 29 Drop, 34 Quick buckwheat, 30 Eaised, 20 Bisque, clam, 43 Mackerel or salmon, 43 Oyster, 44 Boiled, Brussels sprouts, 128 Cabbage, 124 Fondue, 92 Honey custard, 185 Kohl-rabi, 129 Lettuce, 131 Onions, 147 Peas, 132 Potatoes, 136 Turnips, 142 Boston, brown bread, 23 Roast, 109, 118 Bouillon, clam, 43 Braised beef, pot roast, and beef a la mode, 69 Bran, bread, 29 Bread, honey and, 29 205 206 INDEX Bran, muffins No. 1, 35 Mufans No. 2, 36 Bread, apple corn, 24 Boston brown, 23 Bran, 29 Brown No. 1, 22 Brown No. 2, 22 Brown No. 3, 23 Buckwheat, 17 Buttermilk brown, 23 Corn meal and wheat, 18 Crumb bread, 16 Date, 32 ^ Gluten and corn, 17 Graham, with honey, 31 Graham with nuts, 31 Honey, 28 Honey and bran, 29 Kafir corn, 19 Nut, 30 Oatmeal, 16 Potato No. 1, 14 Potato No. 2, 15 Eice, 17 Eolled oats, 18 Eye, 16 Self-raising, 19 Sour milk corn No. 1, 27 Sour milk corn No. 2, 27 Spoon, 26 Virginia spoon, 26 War, 13 Watson's war, 13 Whole wheat or graham, 15 Zuni Indian, 25 Broiled, chicken, 82 Egg plant, 154 Brussels sprouts, boiled, 128 Creamed, 128 Saute, 128 Brown, Betty, 182 Bread No. 1, 22 Bread No. 2, 22 Bread No. 3, 23 Bread, Boston, 23 Sugar tapioca, 182 Browned, potatoes, 140 Sweet potatoes, 141 Broth, mutton, 42 Scotch, 76 Buckwheat, biscuits, quick, 30 Bread, 17 Gems, 33 Buttered beets, 145 Buttermilk brown bread, 23 Cabbage, and potatoes, puree of, 125 Au gratin, 125 Boiled, 124 Cooked with pork, 124 Creamed, 125 Cake, apple sauce, 198 Crisp corn meal, 28 Custard corn, 25 Dom econ, 197 Dutch, 196 Hard honey, 201 Hoe, 24 Johnny No. 1, 25 Johnny No. 2, 26 Morris, 198 Soft honey, 201 Spice, 195 Sweet cream, 196 War, 203 Yellow honey, 199 Cakes, curd cup, 196 Honey drop, 199 Lancashire potato, 28 Meat, 65 Nut drop, 198 Pan, 36 Potato, 139 Scotch oaten, 32 Camelon of beef, 74 Caramel, ice cream, 189 Junket, 184 Carrots, 143 A L'Allemande, 143 Creamed, 143 Casserole, or Italian hash, 79 Eoast, 78 Cauliflower, 126 And tomatoes, 127 Creamed, 126 Savory, 127 Scalloped, 127 INDEX 207 Celeriae, 146 Puree of, 146 Soup, cream of, 53 Celerv, au grathi, 147 Stewed, 146 Cereal, muffins, 36 Pudding, 181 Charlotte Russe, honey, 186 Chartreuse of meat and rice, 80 Cheese, and eggs, creamed, 98 And macaroni loaf, 89 And milk soup, 45 And pimiento salad, 173 And spinach roll, 90 And vegetable soup, 45 Baked cowpeas and, 110 Baked crackers and, 94 Baked eggs with, 98 Baked rice and, 94 Balls, fried, 93 Biscuits No. 1, 32 Biscuits No. 2, 33 Corn meal and, 95 Croquettes, 93 Custard, 184 Fondue, 91 Fried bread wdth, 96 Fritters, hominy and, 113 Gingerbread No. 1, 195 Gingerbread No. 2, 195 Green corn, tomato and, 88 Italian macaroni and, 88 Jelly salad, 173 Macaroni and, 88 Oatmeal with, 95 Omelet, 97 Roast, bean and, 90 Roast, nut and, 89 Roast, pimiento and, 90 Salad and preserves, 172 Salad, apple and, 173 Salad, olive, pimiento and, 173 Sandwiches sauted, 97 Sauce, 97 Sauce, samp with, 96 Scrambled eggs with, 99 Souffle, 92 Souffle, corn and, 91 Souffle with pastry, 93 Cheese, soup, 44 Virginia corn bread with, 94 Chestnut soup, 46 Chicken, Baltimore, 82 Broiled, 82 Creamed, 81 Fricasseed, 82 In casserole, 81 Mock, 107 Salad, 176 Souffle, 81 Soup, 41 Soup, cream of, 42 Chowder, clam, 58 Corn, 59 Fish, 58 Lima beans, 59 Mixed vegetable, 60 Onion, 58 Clam, bisque, 43 Bouillon, 43 Chowder, 58 Creamed, 105 Codfish and rice, scalloped, 102 Stew, 103 Colcannon, 141 Cooked salad dressing, 172 Cookies, corn meal and peanut, 194 Honey, 199 Honey bran. No. 1, 200 Honey bran. No. 2, 200 Trilbies or date, 197 Corn, and cheese souffle, 91 Bread, apple, 24 Bread, gluten and, 17 Bread, sour milk. No. 1, 27 Bread, sour milk. No. 2, 27 Bread with cheese, Virginia, 94 Chowder, 59 Fritters, 155 Muffins, eggless, 27 On the cob, 154 Pone, 28 Pudding, 155 With milk, 155 Cornbeef hash with poached eggs, 66 Corn meal and cheese, 95 208 INDEX Corn meal, and peanut cookies, 194 And wheat bread, 18 Cake, crisp, 28 Doughnuts with, 193 Fish balls, 103 Gems, 24 Gingerbread, 193 Griddle cakes, 36 Eolls, 23 Cottage cheese, 117 And nut roast, 119 French, 117 Eoast, pimiento and, 118 Rolls, 118 Salad, 119 Sauce, 119 With preserves, 120 Cow pea, salad, 175 Soup No. 1, 54 Soup No. 2, 54 Soup, cream of, 54 Cowpeas, and cheese, baked, 110 Baked, 109 Baked tomatoes with, 111 Green peppers stuffed with, 110 Crackers and cheese, baked, 94 Cream, dressing, 171 Of bean soup, 56 Of celeriac soup, 53 Of chicken soup, 42 Of cow pea soup, 54 Of leek soup, 53 Of potato soup, 49 Of tomato soup, 50 Tapioca, 183 Creamed, asparagus, 132 Brussels sprouts, 128 Cabbage, 125 Carrots, 143 Cauliflower, 126 Cheese and eggs, 98 Chicken, 81 Clams, 105 Fish, 100 Onions, 148 Oysters, 104 Parsnips, 144 Peas, 133 Potatoes, 138 Creamed, spinach, 130 Crisp corn meal cake, 28 Croquettes, cheese, 93 Macaroni and oyster, 102 Rice, 105 Crumb gingerbread, 194 Cucumbers, fried, 150 Stewed, 150 Stuffed, 150 Curd cup cake, 196 Curry, India, 71 Of mutton, 72 Custard corn cake, 25 Date, biscuits, 29 Bread, 32 Dom econ cake, 197 Doughnuts with corn meal, 193 Dressing, cooked salad, 172 Cream, 171 French, 171 Mayonnaise, 171 Dried, apple pie, 165 Apple sauce, 165 Apples, 164 Bean soup, 55 Beets, 159 Beets, buttered, 159 Beets, creamed, 159 Beets, pickled, 159 Cabbage, 162 Carrots, buttered, 160 Carrot pudding, 166 Celery, 163 Cherries, 165 Cherry pie, 165 Corn, 163 Cow peas, 163 Cow peas, puree of, 163 Navy beans, puree of, 164 Okra, 162 Onions, 160 Parsnips, 160 Potatoes, 160 Potatoes, cooked, 161 Potatoes, fried, 160 Potatoes, mashed, 161 Prunes, 166 INDEX 209 Dried, prunes, spiced, 166 Raspberries, 165 Ehubarb pie, 166 Rhubarb, stewed, 161 Snap beans, 164 Spinach, 163 Squash pie, 166 Sweet potatoes, 161 Turnips, 161 Drop biscuits, 34 Duck, mock, 67 Mock wild, 67 Dumplings, 65 Meat stew with, 64 Dutch cake, 196 Egg salad, 176 Eggless, corn muffins, 27 Rye muffins, 35 Sauce for rice loaf, 102 Eggplant, baked, 153 Broiled, 154 Fried, 153 Eggs, Beauregard, 99 Cornbeef hash with poached, 66 Creamed cheese and, 98 Spanish, 99 Stuffed, 100 Swiss, 99 With cheese, scrambled, 99 With cream sauce, ham and poached, 67 English fresh fruit pudding, 180 Goulash, Hungarian, 69 Farina, balls, 78 Balls, ragout of mutton with, 78 Pudding, 183 Farmer stew, 72 Fig pudding, 186 Fish, baked, 101 Balls, corn meal, 103 Chowder, 58 Creamed, 100 Fish, salad, 176 Scalloped, 103 Souffle, 100 Stuffing for baked, 101 Fondue, boiled, 92 Cheese, 91 Peanut, 113 Rice, 92 French, artichokes, 132 Cottage cheese, 117 Dressing, 171 Fricasseed chicken, 82 Fried, bananas, 112 Bread with cheese, 96 Cheese balls, 93 Cucumbers, 150 Eggplant, 153 Parsnips, 144 Potatoes, 139 Salsify, 145 Squash, 154 Sweet potatoes, 141 Tomatoes, 152 Fritters, corn, 155 Hominy, 112 Hominy and cheese, 113 Frosting, 202 Orange, 202 Frozen custard, 189 Fruit macedoine, 187 G Gems, buckwheat, 33 Corn meal, 24 Graham, 31 Kafir corn, 24 Gingerbread, cheese No. 1, 195 Cheese No. 2, 195 Corn meal, 193 Crumb, 194 Soft, 194 Glazed sweet potatoes, 141 Gluten and corn bread, 17 Gnocchi, Roman, 91 Graham, bread, whole wheat or, 15 Bread with honey, 31 Bread with nuts, 31 Gems, 31 210 INDEX Grape and oran^re salad, 174 Green corn, tomato and cheese, 88 Green pea, loaf, 108 Souffle, 107 Soup, 53 Green peppers stuffed with cow peas, 110 Griddle cakes, corn meal, 36 Halibut h la poulette, 101 Ham and poached eggs with cream sauce, 67 Hamburg steak, 73 Hard honey cake, 201 Haricot of mutton, 77 Hash, casserole or Italian, 79 Vegetable and meat, 80 Hashed turnips, 143 Herb soup, 47 Hoe cake, 24 Hominy, 156 And cheese fritters, 113 And tomato, 112 Fritters, 112 Honey, and bran bread, 29 Apples, 185 Bran cookies No. 1, 200 Bran cookies No. 2, 200 Bread, 28 Charlotte Eusse, 186 Cookies, 199 Custard, boiled, 185 Drop cakes, 199 Icing, 202 Mousse, 190 Pudding, 185 Hungarian goulash, 69 Ice cream, caramel, 189 Pistachio, 189 Vanilla, 189 Icing, honey, 202 India curry, 71 Indian pudding, baked, 179 With apples, 179 Indian pudding, with crumbs, 180 Irish stew. 111 Italian macaroni and cheese, 88 Jelly, lemon, 187 Jerusalem artichoke, 142 Johnny cake No. 1, 25 Johnny cake No. 2, 26 Junket, 184 Caramel, 184 K Kafir corn, bread, 19 Gems, 24 Kale, minced, 128 Kohl-rabi, boOed, 129 Lancashire potato cakes, 28 Leek, soup, 52 Soup, cream of, 53 Legumes, soup of dried, 57 Lemon jelly, 187 Lettuce, boiled, 131 Soup, 49 Lima bean, chowder, 59 Hollandaise, 109 Lima beans, 136 Loaf, veal, 70 M Macaroni, and cheese, 88 And cheese, Italian, 88 And oyster croquettes, 102 Loaf, cheese and, 89 Soup, 46 Salad, 175 Mackerel or salmon bisque, 43 Mashed, potatoes, 137 Squash, 154 Mayonnaise dressing, 171 Meat, and pastry rolls, 63 And tomato pie, 63 And rice, chartreuse of, 80 Cakes, 65 INDEX 211 Meat, stew with dumplings, 64 Stock, soup with, 41 Turnovers, 64 Milk, gravy, salt pork with, 71 Soup, cheese and, 45 Soup, vegetable and No. 1, 46 Soup, vegetable and, No. 2, 47 Minced kale, 128 Mixed vegetable chowder, 60 Mock, chicken, 107 Duck, 67 Oysters, 145 Rabbit, 75 Sausage, 107 Venison, 72 Wild duck, 67 Molasses pudding, steamed, 181 Montana steak, 76 Morris cake, 198 Muffins, bran, No. 1, 35 Bran, No. 2, 36 Cereal, 36 Eggless corn, 27 Eggless rye, 35 One egg rye, 35 Eing, 34 Mushroom, pie, 111 Soup, oatmeal and, 45 Mutton, and farina balls, ra- gout of, 78 Broth, 42 Curry of, 72 Haricot of, 77 Soup, 42 N New England baked beans, 113 Norwegian prune pudding, 180 Nut, and cheese roast, 89 Bread, 30 Drop cakes, 198 Eoast, cottage cheese and, 119 Salad, apple and, 174 O Oaten cakes, Scotch, 32 Oatmeal, and mushroom soup, 45 Bread, 16 Oatmeal, soup, 44 With cheese, 95 Okra, 153 And tomato soup, 51 Olive, pimiento and cheese salad, 173 Omelet, cheese, 97 One egg rye muffins, 35 Onion chowder, 58 Onions, au gratin, 149 Baked, 149 Boiled, 147 Creamed, 148 Dried, 160 Scalloped, 148 Stewed, 148 Stuffed, 149 Orange, Charlotte, 188 Frosting, 202 Salad, grape and, 174 Oyster, bisque, 44 Croquettes, macaroni and, 102 Plant, salsify or, 144 Oysters, creamed, 104 Mock, 145 Scalloped, 104 Pan cakes, 36 Parker House rolls No. 1, 21 Parker House rolls No. 2, 21 Parsnips, 144 Creamed, 144 Fried, 144 Pastry rolls, meat and, 63 Pea soup, green, 53 Peanut, cookies, corn meal and, 194 Fondue, 113 Pear salad, 175 Peas, and potatoes, 133 Boiled, 132 Creamed, 133 Puree of, 134 Sugar, 134 With pork, 133 Peppers, stuffed, 152 Philippino beef, 75 Pie, meat and potato, 63 212 INDEX Pie, mushroom, 111 Tomato, 111 Twelve o 'clock, 77 Pimiento, and cheese roast, 90 And cheese salad, olive, 173 And cottage cheese roast, 118 Salad, cheese and, 173 Pistachio ice cream, 189 Pone, com, 28 Pot roast, and beef a la mode, braised beef, 69 Potato, balls, 140 Bread No. 1, 14 Bread No. 2, 15 Cakes, 139 Cakes, Lancashire, 28 Peel soup, 60 Pie, meat and, 63 Puffs, 139 Eolls, 20 Salad, 176 Soup No. 1, 48 Soup No. 2, 48 Soup, cream of, 49 Potatoes, au gratin, 138 Baked, 137 Boiled, 136 Browned, 140 Creamed, 138 Fried, 139 Mashed, 137 Peas and, 133 Puree of cabbage and, 125 Savory, 140 Scalloped, 140 Stuffed, 139 With egg or cheese, 137 Prune pudding, Norwegian, 180 Pudding, baked Indian, 179 Cereal, 181 Corn, 155 English fresh fruit, 180 Farina, 183 Fig, 186 Honey, 185 Norwegian prune 180 Rice, 183 Sago, 181 Snow, 188 Steamed molasses, 181 Pudding, sweet potato, 186 War, 179 With apple, Indian, 179 With crumbs, Indian, 180 Puree, of cabbage and potatoes, 125 Of celeriac, 146 Of peas, 134 Quick buckwheat biscuits, 30 B Rabbit, mock, 75 Tomato, 87 Welsh, 87 Eagout of mutton and farina balls, 78 Eaised biscuit, 20 Eed soy bean soup, 57 Eice, 156 And cheese, baked, 94 Bread, 17 Chartreuse of meat and, 80 Croquettes, 105 Fondue, 92 Hash, 106 Loaf, 102 Loaf, eggless sauce for, 102 Pudding, 183 Scalloped codfish and, 103 Eing miiffins, 34 Eoast, bean pot, 69 Beef with Yorkshire pud- ding, 66 Casserole, 78 Eolled honey wafers, 200 Rolled oat wafers, 34 Eolled oats, apples with, 187 Bread, 18 Eolls, corn meal, 23 Cottage cheese, 118 Meat and pastry, 63 Parker House No. 1, 21 Parker House No. 2, 21 Potato, 20 Savory, 74 Eoman gnocchi, 91 INDEX 213 Eound steak on biscuits, 70 Rye, bread, 16 Muffins, eggless, 35 Muffins, one egg, 35 Sago pudding, 181 Salad, and preserves, cheese, 172 Apple and cheese, 173 Apple and nut, 174 Cheese and pimiento, 173 Cheese jelly, 173 Chicken, 176 Cottage cheese, 119 Cow pea, 175 Egg, 176 Fish, 176 Grape and orange, 174 Macedoine, 175 Olive, pimiento and cheese, 173 Pear, 175 Potato, 176 Tomato, 174 Tomato jelly, 175 Sally Lunn, 30 Salmon bisque, mackerel or, 43 Salsify, fried, 145 Or oyster plant, 144 Salt pork- with milk gravy, 71 Samp with cheese sauce, 96 Sauce, cheese, 97 Cottage cheese, 119 Tomato, 89 Tomato, 95 Sausage, mock, 107 Savory, cauliflower, 127 Potatoes, 140 Eolls, 74 Scalloped, cauliflower, 127 Codfish and rice, 103 Fish, 103 Onions, 148 Oysters, 104 Potatoes, 140 Tomatoes, 151 Scotch, broth, 76 Oaten cakes, 32 y Scrambled eggs with cheese, 99 Self-raising bread, 19 Snow pudding, 188 Soft gingerbread, 194 Soft honey cake, 201 Sorrel soup, 52 Souffle, cheese, 92 Chicken, 81 Corn and cheese, 91 Fish, 100 Green pea, 107 With pastry, cheese, 93 Soup, asparagus, 49 Cheese, 44 Cheese and milk, 45 Cheese and vegetable, 45 Chestnut, 46 Chicken, 41 Cow pea No. 1, 54 Cow pea No. 2, 54 Cream of bean, 56 Cream of celeriac, 53 Cream of chicken, 42 Cream of cow pea, 54 Cream of leek, 53 Cream of potato, 49 Cream of tomato, 50 Dried bean, 55 Green pea, 53 Herb, 47 Leek, 52 Lettuce, 49 Macaroni, 46 Mutton, 42 Oatmeal, 44 Oatmeal and mushroom, 45 Of dried legumes, 57 Okra and tomato, 51 Potato No. 1, 48 Potato No. 2, 48 Potato peel, 60 Red soy bean, 57 Sorrel, 52 Split pea, 56 String bean, 55 Tomato, 50 Vegetable No. 1, 51 Vegetable No. 2, 51 Vegetable and milk No. 1, 46 Vegetable and milk No. 2, 47 214 INDEX Soup, with meat stock, 41 Sour milk corn bread No. 1, 27 Sour milk corn bread No. 2, 27 Soy bean, timbales, 108 Baked, yellow, 110 Spanish, beefsteak, 73 Eggs 99 Michel, 106 Spice cake, 195 Spinach, 129 Creamed, 130 Cutlets, 130 Eoll, cheese and, 90 With egg, 130 Split pea soup, 56 Spoon bread, 26 Virginia, 26 Squash, fried, 154 Mashed, 154 Steak, Hamburg, 73 Montana, 76 On biscuits, round, 70 Steamed molasses pudding, 181 Stew, from cold roast, 66 Syrian, 76 Stewed, celery, 146 Cucumbers, 150 Onions, 148 Shelled beans, 135 Shin of beef, 68 Tomatoes, 151 String bean soup, 55 String beans, 134 With pork, 135 Stuffed, cucumbers, 150 Eggs, 100 Onions, 149 Peppers, 152 Potatoes, 139 Tomatoes, 152 Stuffing for baked fish, 101 Succotash, 156 Sugar peas, 134 Sweet cream cake, 196 Sweet potato pudding, 186 Sweet potatoes, baked, 141 Baked with apples, 142 Browned, 141 Fried, 141 Glazed, 141 Swiss, chard, 131 Eggs, 99 Syrian stew, 76 Syrup, 37 T Tapioca, brown sugar, 182 Cream, 183 Time table for cooking vege- tables, 123 Tomato, and cheese, green corn, 88 Hominy and, 112 Jelly salad, 175 Pie, 111 Eabbit, 87 Salad, 174 Sauce, 89, 95 Soup, 50 Soup, cream of, 50 Soup, okra and, 51 Toast, 151 Tomatoes, cauliflower and, 127 Fried, 152 Scalloped, 151 Stewed, 151 Stuffed, 152 To peel, 150 With cow peas, baked, 111 Trilbies or date cookies, 197 Turkish pilaf, 106 With cooked meat, 79 With raw meat, 79 Turnips, boiled, 142 Hashed, 143 Turnovers, meat, 64 Twelve o'clock pie, 77 Vanilla ice cream, 189 Veal loaf, 70 Veal or beef birds, 68 Vegetable, and meat hash, 80 And milk soup No. 1, 46 And milk soup No. 2, 47 Soup No. 1, 51 Soup No. 2, 51 Soup, cheese and, 45 INDEX 215 Venison, mock, 72 Virginia corn bread with cheese, 94 Virginia spoon bread, 26 Welsh rabbit, 87 Wheat bread, corn meal and, 18 Whole wheat or graham bread, 15 W Wafers, rolled honey, 200 Rolled oat, 34 Waffles, 37 War, bread, 13 Cake, 203 Pudding, 179 Watson's war bread, 13 Yellow honey cake, 199 Yorkshire pudding, roast beef with, 66 Zuni Indian bread, 25 LIBRARY OF CONGRESS I 014 358 295 4