CRATE ot
University of Illinois _iaaiensiamericetenre ee
Library at Mee Katinas ene
Urbana-Champaign
Oak St.
Unclassified
feicore— Pastry. Ba de Rees
: _ the Basis at. Many Other Recipes.
oe
# ; a To Make a Pie. ci A
0: amore Waking-day- Aas: to ‘the In the institute kitchen one and)
: housekeeper, have recently been
iat to good use in the institute. One
Bie i tableeponns’ of ne oe or milk, for)
» yk a, i Prepared eke crusts Was | — | enenet dough to. > ae an average- |
pee one sient ipeptte
lJower crust,
; pide of pie plate, and the.
rust {fs one of] ih put in, Then the upper ee which
es, but the bis- | has been slit near the center to al-|_
t wo low s3caDe of steam, covered 1 ie
Ss. Were pressed toge
as baked in a Hot ©
s—for thirty-five ae csi
| The usual proced ath y
: r any pie, whether its ||
83 “and at they. ar | out. of a Piste bi ne
eae lee i ee bowls.
r, salt. aay sho: ing a. pa. yen crust
‘opel to: _ Specially déstrable whén ||
eee proper nope awe | '-| {16 Alas is lemon oF butter-sooteb |
plier: be ;
The pile .crust can. be use
place f shortening, ‘flour a
«ED naking of cookis
ovelty . sandwicht
traws, as) were ae.
i. Ange Food.
Ww hites of 9 large ees or 10:
ones, Se a
j Bay Cuts Sugar, . Ne
h cup bastry, flour. ie
) 4) 2 teaspoon cream of tartar,
al i teaspoon. vanilla extract.
m “Beat eggs until foamy, adda lare ant
ieaxpoon cream of. tartar, he §
o at u a
tif? but not dry. Add’ sue: es Hh
8 heat in a Little at a a e:
a 9 aie Wigs
‘can make cocoal
an alae be added
| P i { HE way to mak
i oatnrveal 1s’ te°. 271
kind they
Thus millions, of
on the Quaker brand, Children who
ordinarily dont. Mike’ oats take
readily to this rich at tousty kind.
fia vol shire
processes W hich took :some]
i fifty years to
which re
irbohydrat
ainines and “bulk” are combined
making
minutes
breakfast
The
nary
accepted,
are combined
Oats an e@xeellent
i eing in veason, 3 |
oulke ‘made “yrith: it will, be soft. |
Any cake made with sour milk
or sour, ‘cream is. more. likely to
de Soft and moist than one made
with | sweet milk. and baking
powder. ‘Sweet butter in a cake
should, make — it moist, but the
ort mille’ is a surer agent, per-
haps for the reason that it is-
partly thickened or saturated
with its own thickening agent
and so it cannot easily be made
Re take encugh flour to make a
dry. cake, | “even. when such. 2
‘thickening: aeons as chocolate ig
hs Most Complete Col ry FT po ZE, Be) i
ge a > W Mrs. Waiter niske, Peftanaes Moi}
#
one oe buena bens
amen ne. > a ercam,. the ‘beaten!
CT yolks of two! efe's, -sakt, pepper BTL Hoes
{anion juice to (nate, Beat until}
H eht and line buttered baking dish,
leaving a hollow in the center. ish ;
| with hots hamburg stealk, reheat in® wi
ed |=
" i ea
i | + ED we hk
rt > pan. 3 Sea esas
p 4 See Se ie OS Sit SS
Ins!) 6 8 oO tn oe
ow eK er) iim 7d
{2} & ws 32x oe
= ts ts Oe
N SmES
ae ee o 8
% 5G
rs
3
>
os =
Rrown Sugar Cookiés.
‘Good brown’ sugar cookies require
but little mixing when the prepared
pastry is used in the’ recipe.
. il -cup prepared. pie crust,
% cup brown sugar,
| 2 tablespoons milk,
- % cup chopped or ground nuts.
Mix the pie crust with sugar and
nuts. A£dd milk and stir well: ‘Koll!
|out to one-eighth inch thickness ‘on
a board sprinkled with:about one-
quarter cup ftour, Cut and bake on
an oiled tin for about. ten minutes
in a hot oven-—425 degrees. (Makes
about one dozen cookies. }
af ¢
wey
yay
ee
=
«
baking. Bake |
rate:
ously fees 0
ie
;
oe
pout 15
pr aahe
» gener
n the propor-
mixture to 3
Roll out to %-
d spread with but-
ds. and place on
Spiced Cookies.
The pastry mixture may be used
Similarly in spiced or plain ginger
‘cookies.
2 cups prepared pie crust, -
% tablespoon ginger or i
4% teaspoon each of cinnamon,
clo¥es and ginger.
T-cup sugar.
4 tablespoons milk. e ‘
Mix well together and either rei
out thin on a floured board or mold
inte a loaf and place in icebox to
ehill, Then cut the dough in thin)
slices, place on oiled baking sheet |
and bake in a hot oven—400 degrees ||
/—for ten or fifteen minutes. (Makes |), 2016
'two dozen cookies.) eu we tb aosiess Ring
pD-— fp
ere ian
“immost $1,000,-
cuse for that
misery ‘and
in @& hot,,ove
&
for servin
jled pan for 4
milk, .
ling. i %
Kor Shorteakes.
another for
Mix up the dough i
ds and cover
1 cup biscui
ut in roun
st of us that
Nnato sis»
™%
>
€
inch thickness an
on top of
on lightly oil
or 20 minutes
degrees—and,:
the roun
with fruit fil
tion ‘of
tablespoons
ter.
‘baking. . (Makes about one dozen
| Sticks.)
- Pot Meat Rol.
loa quick and. filling. entree for
i oneon is made by ‘ling the pie
erust with chopped meat.
1 cup prepared pie rust.
1 tablespoon water
1 onion
14 pound ground steak
% green pepper
§, teaspoon salt
1% teaspoon pepper
Worcestershire sauce.
Mix pie crust with water and rolf
out to one-eighth inch thickness.
Mix steak with chopped onlon and
Breen pepper and add seasonings.
Spread over gne-half the pie crpat,
fold over the other half, crimp edges
well and bake in a hot oven. Serve
with a hot cream sauce well flavored
with onion.
\ t at Tees
; truit. Cobblacet : fis
, uit cobblers—with righ :biseuit
( bide above and below the fruit |
Phase. favorites with the fam-_
tly and are especially g00d to serve
when there is a Pepe RO undange 0
any one: fruit” on the. markets, — ia in
Pee pinerect Coffee Cae ie eerie
144) eups biscuit mixture. e
hee SUD sugar 4G he
%& cup milk. NG
Mix well and pour- bes, an otied Le
thr he pan. Sprinkle liberally with, on
®@ mixture of cinnamon and. sugar,
‘and dot with butter. Bake 35 to 4Qe yey
Minutes in a moderate oy enc G de~ ae
ina hot oven
ough may also
triangular shapes ana :
a. “cylinders for Brees.
yee aSAAw wr me 8, o ed we beR we ee pe
: have
” “Oarving,’”? and all departments of ee kecning
ete due share. of attention, The convenient classification and
ement of topics and the simplified method of explanation in aie c
Ze the article 5 the order of manipulation enables the most inex- 4
rehend it. . |
et By methods of living have been paramount in
1
( compiler’ Hot Cheese Sandwich this work, 1 aie te 3
(have atrus Another good Rot main: dish, to be nusekeepers,
il house thej GUickhly made.: sl aed eehone
ehome-bu 1’ tablespoons: prepared pie crust, ng ‘A me where
these itis thal 14 tablespoons water a 0
% pound American cheese
1 teaspoon by poetic te sauce
there are ma i teaspoon salt — 3
of something ¥%e teaspoon mustard i
it is that all; Mix pie crust with th Satce and si
thereby they roll out thin. Slice the cheese syer sae
Says Har} one- half the pie cruat and sprinkle
means the Maa lige ell to and
edges of dough we ogether,
¥ nga Baie in hot oven. .. i
. Prepar ed Pie crusts | are economical
the broiling,| to. Usein more ways than one. For.
after year, dj the inexperienced cook who is not. eet.
tion and res|sure of her technique ithe prepareg "|g
an estate in| Products effect a saving in’ pict |
evolve trium|ients. % Lt dee almost impossible tom
ee eavist knd! ave “bad luck” with this mixture |
ei eniict fer if Properadirections _ are followed. u
Bao ong Then, of course, there is:a saving of he a
_ butcher space accomplished +m Using the Gare! 5 278
above it all alton Product that is important to.
To be ab/kitchenetters and a saving of. time
duty of mostthat errant to every one, Neva,
| than a thoro vie x 8 ans aene that the: man-.
there ts 20 Coo.
o4
Sin POND BD
base |
tains flour, shortening, salt. and pak-.
ing powder in. the proper ‘propor-
jtions for making good, biscuits, re-
quiring but the addition of: a little
i} milk or water to be ready or bake
ering. ay MR tie
eb. he rgsines given on ee carton
tainer and ) the: hoo ke sof direce
\tions give a ‘moist ‘dough i “B08 for) ae
ma drop biscuits: ) tie):
| To each cup of the pikenit ‘ei Ae
‘ture add from one-quarter’ to one- /
‘third cup .of milk, Mix well and
Haven on a buttered pan or in muf-
fin cups, to be baked in a hot oven”
425 degrees—for about fifteen min- = «|
“utes. Half that amount of milk ~ ay
‘gives a dough that may be patted. oe
“or rolled out to one-half-inch thick- * a
‘ness and cut into rounds. > ;
'- Any biscuit mixture, of course,
‘whether commercially prepared or }
homemade, is the basis of a num¢<
ber of cobbplers, shortcakes cet cort¢
fee. cakes,
Folk
abe ony
bP bits
GSS,
so
¥ t
ss Man Eantiot live by bread alone,”
He wants his menu good,
He wants a wife who’s not above
Preparing dainty food,
The way, then, to the hearts of men
{Man’s not the only sinner)
is by a cleanly, well-set board,
And by a well-cooked dinner.
* Good cooks are born, not made,” they say,
The saying’s most untrue,
Hard trying, and these prime recipes
Will make good cooks of you. |
5 | B. H.C.
é iE,
n, ih th coo t
or GHTH PRIZE, $1.00 |
“Mts. J.B. Davis, Atwater, M |
Soft Waffles.
Sift together 1 quart flour, 2 teas"
spoons baking powder, 1 teaspoon)
sugar and \% teaspoon salt. Rub in
'2 tablespoons butter and add 2 beat-
en eggs with Ay pints milk. has
,, Mix the-whole inte a smooth bat- |
Bay and pour into well-greased Nigar
file. gare Paris Pete i re
< Lek sf Live aa is
ee
-.
“THE motto of the New York Cooking Academy is: ‘Since
ak we must eat to live, let us prepare our food in such a mar-
ner that our physical, intellectual and moral capacities may be ex-
tended as far as desired by our Creator,” and with this object in
mind, bread, as the ‘‘staff of life,” will be first considered, and
especial attention given to its great variety and the necessary
processes through which it passes in preparation for use.
Flour made from wheat, and meal from oats and Indian corn,
are rich in the waste-repairing elements, starch and albumen, and
man is necessarily dependent upon them to a degree much greater
than commonly supposed.
Wheat and flour contain gluten in different proportion to the
many varieties. Flour in which gluten abounds will absorb more
liquid than that which contains a greater amount of starch, and is
therefore stronger, that is, will make more bread to a given quan-
tity. Giuten is a flesh, and starch a heat producer, in the nutri-
tive processes of the body.
Neither gluten nor starch dissolve in cold water. Gluten ‘is, a
grayish, tough, elastic substance, and flour containing it ina fair
quantity adheres to the hand when compressed, and shows the im-
print of the skin, but ce flour Ss aod packs the adhe-
sive property. ;
Milk or water used i in mixing bread softens the gluten and ce-
ments the particles of flour, preparatory to the action of the car-
bonic acid gas. In bread made sai Coole this gas and ateonol
are formed by the fermentati of the y
3 BREAD.
sugar in the flour as well as the sugar added to the flour. The
expansion, caused by the efforts of the gas to escape through the
strong elastic walls cf the cells of gluten, changes the solid dough
into a light, spongy mass. The kneading process distributes the
yeast thoroughly through the dough, making the grain firm and
even.
In baking, the heat breaks the starch cells, renders the gluten
tender, converts the water into steam, the alcohol into vapor, and
increases the size of the loaf through the expansion of the car-
bonic acid gas, though one-sixth of its weight is lost by this evap.
oration. It is now ‘food convenient” for all.
Opinions differ as to the comparative merits of fine flour, gra-
ham, and entire wheat flour bread. That made from the former
gains its whiteness and fineness at the expense of its nutritions
properties, the part of the grain furnishing them being largely
eliminated through the special manufacturing process, but bread
made wholly or in part from the two latter varieties is prcportion-
ately nourishing, strengthening, and easily digested.
The common or ‘‘straight”’ brands of flour are used by the
great majority of families, and from each of them good, palatable
and uniform bread can be made. Good bread makes the home-
liest meal acceptable, and there is no one thing so necessary to
the health and comfort of a family. In selecting flour buy that of
a-cream tint, that will not work into a sticky mass when damp-
ened by the fingers, that will not fall like powder if thrown against
a smooth surface, and that will retain, as before stated, the im
pression of the hand when compressed within it.
Flour should be kept dry, cool, and entirely beyond the reach
of vermin, big or little, for the tiny meal moth is far more to be
dreaded than rats or mice. Buy at first, if possible, a barrel of
flour; the barrel will prove a good investment for the future, as
all smaller purchases of flour can be emptied intoit. Let it stand
on four blocks of wood, thus ensuring a current oh fresh air be-
neath it.
Do not buy less than one hundred pounds, for Bosna and
economy’s sake, unless obliged to use the flour and meal bins
vuilt inte many pantries of the modern houses. If so, buy a
BREAD. 9
smaller amount, as these bins, being more difficult to care for,
need frequent attention. Every receptacle of flour should be
often and thoroughly cleansed, to guard against animal as well as
vegetable parasites. Never put into the flour, for even a day, a
roll of dough or pastry for later use. A single speck of mold,
coming from any cause, will leaven the whole flour as rapidly and
strongly as ten times its weight in yeast.
All kinds of flour and meal, except buckwheat and graham—
and graham, if very coarse—need sifting, and should be bought in
small quantities, as they become damp and musty by long stand-
ing. After sifting flour or meal, be very careful to empty the
sieve before putting it back into the barrel or bin.
Good flour, good yeast and watchful care are indispensable to
successful bread-making. A large, seamless tin pan, with han-
dies and a tight-fitting cover, should be kept for bread-making
only, and thoroughly washed and scalded whenever used. A
crockery bowl holding from eight to twelve quarts can be used, if
preferred, but must be closely covered by a well-folded cloth.
Bread should undergo but one, the saccharine or sweet fer- _
mentation ; if it passes to the second, the vinous or alcoholic fer-
mentation, the larger part of the nutritious properties of the flour
are destroyed ; if it reaches the third, or acetous stage, the bread
is soured and utterly unfit for use. Never use sour yeast. The
temperature of the bread in rising should be blood warm; if less,
it is liable to sour; if greater, it may be scalded, or become full
of large pores and lose its firm, smooth grain. It is as important
for the dough to rise as well after being made out into loaves,
rolls, or biscuits as before; therefore allow a sufficient time for
rising, and cover over the tops of the pans with a bread-cloth,
removing it a few moments before baking. A good general rule
to follow is this: If well kneaded down, let the loaf: double its
size in rising; if only partially kneaded, let it rise but one-half.
Much depends on the flour, the heat of the day and the previous
rising, but personal judgment and experience must guide at this
point as well as others.
Before putting the loaves into the oven prick them in three
places with a steel fork, that part of the gas generated in rising
AP
10 BREAD.
may escape and prevent the possibility of too great expansion in
baking, which would make the texture of the bread coarse and —
open instead of smooth and fine. In baking, keep the oven at a
uniform temperature, except that the heat may slacken a very
little toward the last. The oven is of good heat if flour will
brown in it at the end of a minute.
The best pan for baking bread is made of Russia iron, which
costs but little more than tin, and is much more durable. Let it
be five by ten or twelve inches on the bottom, flaring a little to
the top, and four and one-half inches deep. It should be well,
though lightly, greased. One hour is the average time for baking,
though much depends on the action of the stove. See that the
fire is so regulated as not to need replenishing during the hour. ~
The finest bread may be completely spoiled in the baking, and a
freshly-made fire cannot be easily regulated. Open the oven door
as seldom as possible, and close it carefully. If necessary, the
pan may be gently turned around, after twenty minutes. The
heat of the oven should be steady, but if from any cause it be-
comes too great put a pan of cold water on tke upper slide, or
turn a pan over the loaf, or cover it with a piece of clean, brown
paper. A slide, or a low, flat tin may be put under the pans.
If bread or cake is well and sufficiently baked, there will be no
sound of cracking in the loaf when quickly held to the ear; a
broom splinter passed into it will come out as dry and free as at
first. A loaf can be held on the hand without burning the palm.
The bread will also have the odor of fresh, sweet flour.
On a clean shelf or table, near the window, lay a well-folded
linen cloth, an old table-cloth will serve nicely, and as the well
browned loaves come from the oven, either lay them upon it or
slightly tip them, one just touching the other, and leave them un-
covered till cool. If preferred, a cloth can cover them. Never,
on any account, put the warm loaves on wood or stone.
Should the bread be baked too hard, rub the loaf with fresh
butter; then cover it with a clean brown paper, laying a cloth
over that. |
When thoroughly cool, the bread must be put into a close-cov-
ered stone jar, or tin box, which should be well scalded and dried
i lll Me a hs HE
BREAD, 12
each baking day. Ifa jar is used tie a heavy linen cloth, twice
folded at least, over the top, which should be some inches above
the bread. On a hot, windy day in summer, having considerable
unused bread on hand, take a cup of cold water, and sprinkle well
the cloth, so that the bread may be kept fresh and moist. If a
heavy line of chalk is drawn around the jar, no insects will crawl
over it. In cutting warm bread for the table, heat the knife, and
it is better to replenish the bread plate than to have slices left
ever to dry or waste.
Rolis and biscuit should bake quickly. Baking powder and
soda biscuit should be made rapidly, placed in hot pans, and put
inte a quick oven. Let gem pans be well heated and greased.
If stone cups are to be used, see that they are well greased and
very hot.
Be very careful to use the best baking powder, and always sift
it with the flour. Use bi-carbonate of soda, not saleratus, in cook-
ing. Take two parts of cream of tartar to one of soda, if sweet milk
is used im cooking. Free the powder from lumps, and either sift
well the cream of tartar and soda with the flour, or the cream of
tartar alone, and dissolve the soda in the milk by beating it for one
minute. Soda should be dissolved in the same manner in sour
milk, Always use yellow corn meal in every recipe where meal is
called for, unless the white is specified. }
In measuring, a * tablespoon is the size of an ordinary silver
tablespoon. A teaspoon means a spoon rounded above, as the
bowl is below; a heaping spoon what can be added to the
rounded measure, and a level measure is just even with the
sides ef the spoon. A half teaspoon divides the length and not
the breadth of the spoon. A salt spoon is equivalent to one quar-
ter of a teaspoon. One cup of yeast is equivalent to one yeast
cake.
*Whenever, in this book, the words cupful, coffee cupful, tea cupful, table-
spoonful, ete., occur, the termination “ful” is dropped, for the sake of brevity.
12 YEAST.
YEAST.
Yeast is naturally a most unstable sort of commodity, but
its main characteristic is that upon the very slightest provocation
it will rise. During one week it contradicted its usual methods
and shrunk in a most amazing way. One Saturday it sold for
twenty cents a pound, the next Monday it sold for five cents a
pound, and in a few days rose again to twenty cents a pound. In-
vestigation into the cause of the fluctuation in price revealed the
existence of a double-riveted trust, which controls the price of
yeast and holds it at a figure which pays the members of the trust
a handsome profit. A pound of yeast cut into squares wrapped in
tinfoil will make forty cakes, which are sold by the manufacturer
at one cent each and retail for two cents. The consumer of this
yeast then pays eighty cents a pound. The profit is sixty-eight
cents, of which the retailer makes forty and the manufacturer
twenty-eight cents. Compressed yeast is made from whiskies,
vinegars, and low wines, and could be retailed at fifteen cents a
pound, with a fair margin of profit for manufacturer and retailer.
It is economy, therefore, to use homemade yeast. Here area
few good recipes:
YEAST—],
1 quart sliced potatoes, 1¢ cup yeast,
1 large handful hops, 1g cup sugar,
1 tablespoon ginger, 1g cup salt,
2 quarts water.
Put hops and ginger in a bag to boil 15 minutes, Then
take out hops, and add potatoes. Boil till they can be passed
easily through a sieve. Mix with the salt, sugar and water in a
jar. When cool add yeast, tie a cloth over the top and set in a
warm place to rise. This yeast will keep good three weeks in a
Gool place. |
YEAST—2.
6 potatoes, medium, 3 tablespoons salt,
Small handful hops, 3 tablespoons sugar,
1 cup fleur, 1 tablespoon ginger,
1 cup yeast, Water to make 2 quarts.
Put the ginger and hops into a bag, drop into the boiling water ;
Jet boil for 15 minutes. Cook the potatoes, mash, and mix
Fi # a
a ee ee
YEAST. 13
them well with the flour to which has been added the sugar and
salt. Over all pour the boiling hop water, and beat till the mix-
ture is smooth. Turn into a stone jar, and when cool add the
yeast. Set in a warm place torise. This will be sweet and good
for some weeks if kept in a cool, dark place. Omit the hops, use
the boiling ginger water to scald the flour, and this rule makes a
nice potato yeast.
No other yeast is made with so little trouble as potato yeast.
Bread made from it keeps moist longer, and there is no danger o1
injuring its flavor by using too much.
YEAST—=S.
6 potatoes, medium, 1 tablespoon salt,
34 eup sugar, 4g cup yeast.
Boil potatoes till done, mash very fine or press through a sieve,
pour on the water they were boiled in, add the sugar and salt, and
when Inkewarm stir in the yeast. It should now be quite thin;
let rise, and keep in a cool place, but where it will not freeze. -or4
to keep mixture smooth. Cook|sert when you :
and stir over medium heat until | if you like, y
thickened. Remove from heat;|some orange an
stir in Parmesan cheese. Beat|tions after the ge
egg yolks slightly; Haeige ened ee |
CONFECTIONERY. 79
‘ convenience, and improve the nicety of the candy. A pair of
sharp scissors will be very helpful. The first step in the manufac-
ture of all boiled candies is the same, and consists of cooking the
sugar to such a consistency as will enable it to be easily handled,
and used in any form desired. Unless otherwise indicated, granu-
_ lated sugar is intended to be used in the accompanying recipes.
The following is a good foundation recipe for all boiled candies,
whether cream or clear:
2 pounds sugar, 1 pint water,
lg teaspoon cream of tartar.
Put the sugar and water in a saucepan over a steady fire, and
stir till well dissolved. If any impurities rise after passing
through the first boil, skim at once, as great cleanliness is neces-
sary to nice candy. Stirno more. Boiling afew minutes reduces
the mixture to a perfect solution, which is called simple syrup and
can be used for crystallizing fruits. To make rock candy, boil the
syrup until it hangs in soft threads; if allowed to cool then, erys-
tallization will take place on the sides of the pan. If, instead, the
boiling is continued until the syrup on being tested in cold water,
stretches out in a long fine thread, or can be worked with the fin-
gers, cream candies or creain can be made; it must be quickly re-
‘moved from the fire and either poured on a slab or set away in the
saucepan to cool rapidly. When cool enough to bear the heat
with the hand, work it with the spatula as fast as possible, until it
becomes white, stiff, smooth, and shining. If taffy or clear candy
is desired, add cream of tartar at the Feather point and continue
boiling to the Crack degree. The greatest skill is required to
bring the sugar to this point without allowing it to reach the cara-
mel state. If the sugar, on testing in cold water, becomes brittle
and snaps when bitten, itis done; add the desired flavor, and pour
out the boil on a well-oiled pan or slab, and when nearly coid mark
in three-quarter inch squares with a knife, or a regular caramel
cutter. If instead of a clear, a white candy is desired, when the
mass is cooled sufficiently to handle, throw it over the hook, pull
out, throw over again and again, taking afresh hold each time and
letting the sugar slide into the bulk eacii time a fresh hold is
taken. The sugar should be white and porous when done, and of
80 | CONFECTIONERY.
a satiny appearance. The fine color and nice appearance depend
upon the rapidity of the operation. If the sugar sticks, dust the
palms of the hands with a little flour. ‘‘ Practice makes perfect’’ |
in this art. If the mass becomes cool and stiff, hold it near the
fire until softened sufficiently to continue working. The bulk of ©
-.. candy is increased by working, though it weighs no more than the
clear varieties.
For clear stick candy, pour the mass, after coloring and flavoring,
into square tins to a sufficient dépth for the thickness of the stick.
When cool enough to retam. its shape, cut with a spatula, or a
chopping knife, marking as desired. When cold a light stroke
will separate it at the lines. For round sticks, roll the mass into
a cylindrical form, draw down, pull out, and.cut off at the desired
length.
To make drops, give the mass an oval shape, draw out, and cut
off with a quick blow by a sharp knife, as fast as possible; or
pour the candy while warm, drop by drop, on greased tins. For
white sticks, or drops, color the mass before cooking, but work the
flavor into it when pulling, as it must go through that process be-
fore cutting into the desired shapes. All pulled or worked can-
dies are flavored during that operation. Butter is used in making
ice-cream, milk or cream in caramels, and brown sugar in many
nut candies. If confectioners’ sugar is called for, buy the best,
for though mixed with a little starch, because of its adhesive qual-
ity, it is not harmful, but the inferior grades are badly adulterated.
Gum arabic is used in making marshmallow and other varieties of
paste, also in gum drops.
To candy nuts: first prepare and warm them, that they may be
ready for the boiling sugar. Boil cream of tartar in the sugar,
and take off a little under the Crack; drop in the nuts, a few ata
time, take out and lay on a cold plate till set. It is necessary to
work rapidly. If a darker shade is desired, let the sugar pass the
crack and begin to turn yellow. Work must be very rapid after
this point.
To candy fruits: take sugar prepared as for nuts, and use
oranges, grapes, cherries, or any fruit from which the juice does
not run too freely. Great care must be used in preparing them,
CONFECTIONERY. 84
and discard any fruit aavine the least break. Peel and quarter
oranges, and let dry a few hours, so as to take out the seeds with-
out starting the juice. Dip into the candy, and lay on an oiled
plate. Break grapes into bunches of two or three, dip, and when
wel! coated with the sugar, hang on a line, or treat as oranges.
Cherries are prepared in a similar manner to grapes.
- Though the preference is given to the boiled sugar for creams be-
cause of its finer quality and durability, full directions will be
found for the uncooked creams. Many prefer this method as it is
more rapid and easier than the boiling process. The basis of all
uncooked candies is a cream made of confectioners’ sugar. To the
whites of two or more eggs, add exactly an equal quantity of
water, and stir in slowly enough sugar to make a firm, soft paste,
easily moulded by the fingers. Flavor to taste, mould into balls,
lozenges, squares, or any forms wished, and lay upon waxed paper
to dry. Part of the cream can be put aside for use with figs,
dates, or nuts; another part can be flavcred with fruit juices;
some can he used with jellies, and melted chocolate will make the
balls into nice chocolate creams. These are but few of the uses
to which it can be put, and an ingenious worker can manufacture |
all the varieties desired. Flavoring extracts must be used in very
small quantities. Cocoanut, if from the nut, should be prepared
the day before using. Small quantities are more easily handled,
and 2 second or third cream can be quickly made.
COLORING.
For candies and other articles of food only harmless vegetable
colors should be used. These can be obtained in paste form from
many bakers and confectioners.
CARAMEL.
Put four ounces of sugar into an old iron or tin pan, which
must be perfectly clean. Have the fire of good heat and stir the
sugar with a smooth stick until it changes from a light to a very
dark brown, and boils up vigorously. Draw to one side of the
stove, stirring constantly lest it boil over. Add little by little 1
cup of hot water, boil slowly 4 minutes and strain. This will bea
syrup and if diluted should give a clear brown color. When cold,
82 CONFECTIONERY.
bottle for use. It will keep any length of time. Used to color
candies, broths, sauces, etc.
| GREEN.
Spinach green is perfectly harmless. Take a few leaves, wash
thoroughly, drain off the water, pound in a mortar, and add a little
salt to a cup of the juice; put in a saucepan over the fire and stir
till it curdies, Drain on a hair sieve. Press what remains on the
sieve through it and mix with half the quantity of powdered sugar.
Put away in a cold place,
RED.
20 grains cochineal, 15 grains cream of tartar,
20 grains alum, 1 gill soft water.
Mix the ingredients and boil in an earthen dish slowly 30 min-
utes. Strain through muslin, or filter, and cork tightly.
YELLOW.
Put a little saffron into an earthen dish with a little boiling
water; let it stand on the back of the stove several hours; when
ready, strain, add sugar to make a syrup, and bottle when cold.
Cream color is obtained by using a very slight quantity of saf-
fron. Brown sugars give a yellowish tint to candies in which they
are used,
Fruit juices make a nice coloring for icings and confectionery.
TO CLARIFY SYRUP.
Put the white of an egg into any muddy liquid or syrup, and on
boiling, the impurities either rise to the surface or sink to the bot-
tom.
RECIPES FOR CONFECTIONERY.
BURNT ALMONDS.
24¢ pounds sugar, 1% pounds almonds,
1 pint water.
Remove the shells but not the skins from the almonds and warm
slightly before using. Boil the sugar to the bali degree, and stir
in the almonds with a wooden spoon. Stir so as to keep the al-
monds from sticking and detach the sugar from the bottom and
sides of the pan. Coat thoroughly with sugar, turning them over
and over. When a crackling sound is heard, remove the pan from
the fire, and stir till the sugar appears like coarse sand. Turn out
CONFECTIONERY. 83
the contents of the pan on a wire sieve, and cover with paper for
5 minutes, Then pick out the almonds, and return the sugar to
the saucepan with only sufficient water to dissolve it. Repeat the
first process and give almonds a second coating, being careful to
keep them separated. If this should be repeated 3 or 4 times
the almonds will have a thicker coating. In order to make them
crinkly, boil 24 pounds of sugar to the crack; put the almonds
into a pan and pour over them this syrup in two eoats, stirring
each time. Burnt almonds are often colored red.
CREAM ALMONDS.
Roast almonds till the meat is brown; take cream made as for
chocolate creams; roll out in a sheet and cut into pieces 1 inch
square by one-fourth inch thick; wrap the almond smoothly in this
cream. Put in a warm place to harden, and finish by crystallizing
in syrup, or, while moist roll in granulated sugar.
GRILLED ALMONDS.
1 cup blanched almonds, 1 cup sugar,
1 cup water.
Dry the almonds thoroughly. Cook the sugar and water till it
flies in long threads from the spoon; throw in the almonds, cook
them in the syrup, stirring occasionally. As soon as they begin
to turn a pale yellow brown take immediately from the fire, or they
will lose their flavor; stir until the syrup has turned to sugar, ana
crystallizes around the nuts. This is a very nice French recipe,
SALTED ALMONDS.
1 cup blanched almonds, 1 heaping teaspoon salt,
1 teaspoon sweet butter or oil.
Dry the almonds thoroughly, put them in a bowl, and stir in the
butter, melted, coating each one; mix thoroughly with the salt,
lay on a tin plate, and place in a moderately hot oven. Shake and
turn the pan occasionally. Take out when golden brown, pick
out the almonds and throw away the-loose salt. Almonds pre-
pared this way are delicious.
POP-CORN BALLS.
Boil N. O. molasses, any quantity desired, to the soft ball;
have ready freshly parched corn and put the perfect kernels into a
large tin pan; pour over a little of the boiled molasses, Mix thor-
84 CONFECTIONERY.
oughly with forks or spoons, adding more candy as it is needed.
The balls can be made of equal size by filling tightly a pint meas-
ure; then empty and squeeze the corn into a firm ball with the
hands. Set aside to harden when finished.
CREAM BONBONS.
1 pound sugar, 1 cup water,
Flavoring.
Boil without stirring, after the sugar is dissolved, to a point be-
tween the feather, and the soft ball. Remove from the fire, let
cool slightly, add flavoring, and rub to a cream against the sides
of the pan with a wooden spoon. Roll small pieces of this cream
into round or oval balls, and drop into powdered sugar before set-
ting away to harden.
CANDY OF ANY FLAVOR.
344 pounds refined sugar, 14¢ pints water,
1 teaspoon cream of tartar.
Mix in a vessel large enough to hold the candy when expanded
by the heat; boil over a brisk fire, taking care that it does not
burn. The heat should be applied at bottom and not at the sides,
After boiling 15 minutes, remove a small portion of the melted
sugar with a spoon, and cool by dropping in cold water. Take a
portion between thumb and finger, and if it forms a thread as it
separates, the process is nearly done, and great care must be used
to control the heat so that the boiling may be kept up without
burning. Test frequently by dropping a bit into cold water; if it
becomes hard and brittle, snapping apart when bent, it is done and
must be removed at once, and the flavoring stirred in. Then pour
into shallow earthen dishes, thoroughly but lightly greased, and
cool until it ean be handled; pull, roll into sticks or make into any
desired shape. Or, omit the cream of tartar, and when the sugar
ean be worked like putty on being tried in the water, take from the
fire, cool slightly, flavor, and stir to a soft but firm white cream.
This can be made into bonbons, and chocolate or fruit creams.
CHOCOLATE ICE-CREAM CANDY.
21g pounds sugar, 1 pint water,
+g pound butter, 3g teaspoon cream of tartar,
¥ pound chocolate.
Boil all the ingredients except the butter 10 minutes; add but-
CONFECTIONERY. 85
ter; the mass will begin to froth and will occupy double the pre.
vious space; boil to a soft crack, and pour on a well-greased plate
or slab; knead into it the powdered chocolate. When cool
enough throw over the hook and pull, flavoring with vanilla while
working.
EVERTON ICE-CREAM CANDY.
1 lemon, 114¢ pounds sugar,
2 ounces butter, ilg teacups water.
Squeeze the juice of lemon wto a cup; boil the sugar, butter
and water together with one-half the rind of the lemon, and when
done, which may be known by its becoming quite crisp when
dropped in cold water, set aside till the boiling has ceased; stir in
the juice of the lemon; butter a dish and pour on about 1 inch
thick. When cool, take out peel and pull till white. Draw outin
sticks and check every 4 inches with a knife. The fire must be
quick and the candy stirred all the time.
ICE-CREAM CANDY.
2 cups sugar, 1 tablespoon vinegar,
1 cup water, 1 teaspoon cream of tartar,
Flavoring, Butter, size of a nutmeg.
This must not be stirred while cooking. Boil about 25 minutes
or until it hardens when dropped in cold water. Work as soon as
possible after taking from the fire. Flavor while pulling.
HOARHOUND CANDY.
2 ounces dried hoarhound, 3 pints water,
Granulated sugar, Lemon juice.
The proper method is first to make a decoction of the hoarhound.
Boil 20 minutes, then strain and press off the liquid through a
hair sieve, To each pint of this take 2 pounds sugar; place upon
the fire and stir till the sugar is dissolved; when it boils add the
juice of half a good-sized lemon. Boil to the hard crack, being
careful to keep the sides of the pan perfectly free from the minute
crystals deposited there by the steam from the boiling sugar; this
can easily be done by washing them occasionally with a wet
sponge or cloth. As the sugar comes to the hard crack, pour it
upon a cold, greased marble slab, and when cool enough turn in the
edges and cut the batch into suitable bars or squares.
THACHER in a well-known cooking school gives as her
opinion that every housekeeper should be able to make a
different dessert for each day in the year. While a knowledge of
three hundred and sixty-five recipes for making desserts may not
be quite as important as she seeme to think, there 1s no doubt that
the majority of our cooks do not give that branch of their work
the attention it deserves, and so great care has been taken to make
this department very complete.
CREAMS AND CUSTARDS.
Very few people know how great a variety of desserts may
be made from a simple combination of custard. The great se
eret in a baked, boiled or steamed custard is slow cooking. To
attain this it is essential that the custard should be cooked in a
dish set in boiling water, which completely obviates all danger of
burning. The rule for custard is exceedingly simple and need not
be varied for baked or boiled custard,
1 quart fresh milk, 6 tablespoons sugar.
Yolks of 6 eggs, 1 saltspoon salt,
Flavoring.
All the ingredients must be of the best and freshest quality.
The whites of the eggs can be added to the custard, but as they
do not enrich it and are of no especial value in it, it is more eco-
nomical to use them as a meringue or in white or delicate cakes.
The process of making a custard is very simple, yet it is com-
mon to see this dish put on the table wheyed or spoiled, because
of a failure to attend to the especial minutiz in making it, The
milk should be new and broughé to the boiling point. The yolks
of the eggs should be beaten with the sugar and salt, and the
boiling milk poured gradually over them and beaten into them,
and it should then be strained. A flavor of nutmeg may be added,
86 |
DESSERTS. 87
or a stick of cinnamon, a portion of vanilla bean, or a little of the
chipped yellow outer peel of a lemon may be boiled with the milk.
For baking, pour the custard into earthen cups, set in a pan of hot
water, and bake in a moderately hot oven; for steaming, cook fif-
teen minutes over boiling water; or make into a boiled custard by
stirring the custard in a double boiler till it thickens. This will take
five or six minutes. ‘he custard should be continually beaten all
the time that it is cooking and until it has cooled. These custards
may be made more ornamental by adding a meringue and brown-
ing it lightly in the oven afterward. This is no addition, except _
to a lemon custard, which 1s nice served with a meringue flavored
with lemon juice. Almost any fruit jelly or fine marmalade, or
any fresh fruit, is nice served with custard.
The number of delicious desserts that may be made with a
foundation of cream is almost innumerable. There is something
particularly nice in whipped cream served with any kind of sweet
fruit. Preserves of all kinds are excellent with whipped cream,
yet it is comparatively rare to see them served in this way. Char-
lotte Russe becomes the simplest of deserts when once the art of
beating cream is acquired. ‘This can be done with an ordinary
egg whip, or a Dover egg-beater, but most persons can succeed
better with a cream churn, which should be a cylinder at least three
and one-half inches across, and about ten inches long. Cream can
be rapidly beaten in such a churn. As the froth rises skim off or
a sieve, and place over a pantodrip. There is always some crear
in a quart that will not froth, and this will drain into the pan and
should be used for coffee or some other purpose. It is not neces-
sary to beat cream to a froth in making ice cream, or in making
desserts in which cream is used, An iced or cold rice pudding
made with a mixture of whipped cream and boiled rice properly
flavored is one of the best desserts made.
Creams and custards should always be beaten in stone or
earthen ware to ensure their essential lightness, When gelatine is
used in creams, soak it for an hour in a little cold water or milk,
set in a warm place; it is convenient to place the bowl in the top
of the boiling teakettle, and when dissolved, pour into the hot cus-
tard just after removing from the stove. |
88 DESSERTS.
The ‘‘zest’”’ used in flavoring is the name given to sugar satur-
ated with the oil of lemon or orange peel, obtained by rubbing the
rind with lumps of sugar.
ARROWROOT BLANCMANGE.
1 quart milk, 21¢ tablespoons arrowroot,
1 tablespoon sugar, 1 tablespoon rose-water,
Salt to taste.
Dissolve the arrowroot in 1 gill of milk, and heat the remainder,
when it boils add the arrowroot, stir in well and cook a few mo-
ments before adding the sugar, rose-water and salt. Pour into
moulds and set in a cool place.
CHOCOLATE BLANCMANGE.
3 eggs, 5 tablespoons grated choco.ate,
8% cup sugar, 1 quart milk,
3% ounce gelatine, 1 teaspoon vanilla.
Soak the gelatine in 1 cup of the milk, and bring the remainder
toa boil. Beat yolks of the eggs and sugar thoroughly and add
first the gelatine, then the chocolate dissolved in a-little of the
boiling milk and stir all together rapidly. Pour the hot milk over
the mixture, beat well and strain. Cook as for boiled custard,
stirring constantly. Wher partly cool, add vanilla and the beaten
whites. Pour into wet moutds and set on ice. To be eaten with
plain or whipped cream.
CORNSTARCH BLANCMANGE.
1 quart milk, Salt to taste,
4 tablespoons cornstarch, Cinnamon to taste,
4 tablespoons sugar, Jelly.
Seald the milk and add the sugar, salt, cinnamon, and the corn-
starch moistened with coid milk; boil 4 minutes, stirring all the
while. Rinse in cold water as many cups as desired, and nearly
fill with blancmange. Let them stand until cold, turn upside
down on saucers or little pudding dishes, and on top of each place
one-half teaspoon of bright red jelly, pour around them sweetened
cream, flavored with lemon extract.
IRISH MOSS BLANCMANGE,
a quarts milk, Sugar,
1 small kandfuJ Irish moss, : Cream,
Wash the moss, soak 15 minutes in lukewarm water, shake dry,
DESSERTS. 89
and put into a custard kettle with the milk; stir occasionally and
cook slowly till it will jell slightly when dropped on a cold plate.
Strain through a sieve, sweeten to taste. Pour into a mould
which has been rinsed with cold water, and set in a cool place for
several hours. Hat with sugar and cream, and a little tart jelly.
CHARLOTTE RUSSE—1.
4g box gelatine, 3 eggs,
¥% pint milk, 2 dozen lady fingers,
3 pints cream, Lemon or vanilla to taste,
¥% pound powdered sugar, Jelly if desired.
Split the lady fingers, or substitute slices of sponge cake, and
line a mould. Dissolve the gelatine inthe milk. Whip the cream
to a froth, and set on ice; beat the yolks of eggs, mix with the
sugar and add the well-beaten whites; strain the gelatine upon
these, stirring quickly ; add the cream, flavor and fill the mould.
Let stand upon ice 2 hours and serve with whipped cream. The
bottom of the mould may be lined with jelly.
CHARLOTTE RUSSE—2.
4 eggs, whites, 1% caps powdered sugar,
1 ounce gelatine, 1 piut thick sweet cream,
2 gills boiling milk, Rose-water or vanilla,
Sponge cake.
Dissolve the gelatine in the boiling milk, beat the whites stiff,
whip cream to a froth and line a large mould with thick slices of
sponge cake; mix gelatine, sugar, cream and flavoring together,
add lightly the frothed whites, pour into the mould and set away
on ice till required for use. This is an easy and excellent mode of
making this most delicate dessert.
CHARLOTTE RUSSE—3.
14g pound powdered sugar, 2 eggs, whites,
1 pint rich cream, 4g teaspoon almond,
Sponge cake, or lady fingers.
Sweeten and flavor the cream before whipping, add the stiff
whites and beat all thoroughly together; pour into a mould lined
with thin slices of sponge cake, or lady fingers, and set in a cool
place till firm.
90 DESSERTS.
APPLE CREAM.
1 pound cooking apples, 1 ounce gelatine,
1 pound sugar, 1 lemon,
4g pint cream, Little boiling water,
Cochineal.
Peel, quarter and core the apples, put into a stewpan with sugar
and the rind and juice of 1 lemon; set on the stove and let simmer
_ gently. When the apples are quite soft, pass through a sieve into
a bowl, put on ice till cold. Whisk the cream to a firm froth; add
gelatine melted in the water, and the apple pulp. If desired, color
a little of the mixture with the cochineal, pour it in a mould and
set onice. When firm, add the white portion. Serve when cold.
CHOCOLATE BAVARIAN CREAM.
14g box gelatine, 144% cups sugar,
2g cup cold water, 1 pint cream,
4¢ cup boiling water, 4 tablespoons grated chocolate,
Vanilla.
Whip the cream to a froth and keep cool; dissolve the chocolate
in a little boiling water; soak the gelatine in the cold water 1
hour, add the boiling water, sugar, and vanilla; set on the stove
to thicken, stir in the chocolate, remove from the stove, let cool,
and beat in the whipped cream. Pour into a mould to stiffen.
BOHEMIAN CREAMS.
1 quart cream, 4 eggs, yolks,
1 ounce gelatine, 2 tablespoons sugar,
1 vanilla bean, or extract of vanilla.
Dissolve the gelatine in water, whip one-half the cream to a stiff
froth; boil the other half with the sugar and a vanilla bean, or va-
nilla extract may be added after it is removed from the fire. Add
the gelatine, and when cooled a little stir in the well-beaten yolks.
As soon as it begins to thicken, stir steadily until smooth, when
add the whipped cream, beating tet Mould and set on ice
until ready to serve, ua 1 Me
To flavor with strawberries, per 2 a berries through a
colander, sweeten to taste, add the dissolve | gelatine, set on ice;
when it thickens stir until smooth, add the whipped cream as
above, and mould.
To flavor with peach, bou 18 choice peaches, sweeten and strain
wo
DESSERTS. 91
through a colander, add the dissolved gelatine, a teacup of cream,
and set on ice; when it thickens stir until smooth, add the whipped
cream, and mould.
To flavor with pineapple, grate fine, boil with half a pound of
pulverized sugar, strain through a colander, adding the dissolved
gelatine, set on ice, and when it thickens stir until smooth; add
the whipped cream, and mould. Canned pineapples may be used
instead of fresh. In all these never add whipped creséw until the
mass is cool and begins to thicken.
BUTTERCUP CREAM.
2 cups cold milk, 2 tablespoons sugar,
2 eggs, 1 tablespoon lemon,
¥ cup crystal gelatine.
Dissolve the gelatine in the milk; heat, and whea anilix> nour
slowly over the beaten yolks and sugar. Seat the whites 2tic,
flavor and whip into the custard, and pcar into a mould. Serve
with jelly.
COFFEFR CREAM.
1144 cups cream, 1g cup water,
1 cup strong, hot coffee, 14g cup sugar,
& ounce gelatine.
soak the gelatine in the water till dissolved, pour it into the
coffee, add the sugar, cool, strain and stir in the cream, which may
be whipped or plain. Fill the moulds, and set in an ice box ov
cold place over night.
HAMBURG CREAM.
1 cup sugar, 8 eggs,
2 lemons, juice and grated rind.
Stir together the rind and juice of the lemons and sugar, add
the well-beaten yolks of the eggs; put ail in a tin pail, set in a pot
of boiling water, stir for 3 minutes, take from the fire, add the
well-beaten whites of the eggs, and serve, when cold, in custard-
glasses. ,
ITALIAN CREAM.
¥ box gelatine, .. 8 eggs,
114 cups sugar, 24% pints milk
Flavor to taste.
soak the gelatine one-half hour in one-fourth pint cold milk, put
the remainder on to boil, and when boiling stir in yolks of the
92, DESSERTS.
eggs well beaten, the sugar and gelatine; when custard begins to —
thicken, take off and pour into a deep dish in which the whites
have been beaten to a stiff froth; mix well together and flavor to
taste; put in moulds, and allow 4 hours to cool. This cream is
much more easily made in winter than in summer.
ORANGE CREAM.
¥y pint cream, 1 lemon,
3 tablespoons sugar, 3 tablespoons gelatine,
3 oranges, 1g pint water.
Squeeze the juice from the lemon and oranges, letting the rind
of 1 orange soak in the juice of the oranges 1 hour; boil the gela-
tine in water and cool; whip the cream to a froth, stir all together,
pour into a mould and set on ice to cool.
RICE CREAM.
1 quart sugar, % cup raw rice,
2 quarts whipped cream, % box gelatine,
¥% teaspoon Salt.
Boil the rice in an abundance of water; when it has boiled 10
mi utes pour off the water, add 1 pint of milk, put it in a double
boiler, and cook for three-quarters of an hour with a little of the
yellow rind of a lemon to give flavor; when done, remove the
lemon peel, add the gelatine, which should have soaked 1 hour in
half a cup of cold water; add also the sugar and salt. Put in a
pan of cold water and salt, and stir it till it is thoroughly chilled.
Then beat in the whipped cream. The rice must be added lightly
to the cream so as not to break down the froth. © Pour into little
cups or one large mould and set it away on the ice until it has
hardened. It should be firmer than jelly. It is delicious served
with strawberries and whipped cream, or a golden orange jelly and
whipped cream. This is an especially ornamental dessert served
in a large mould on a low glass platter, with strawberries or jelly
and whipped cream wreathed around it, or if preferred, make a
sauce with a cup of mashed strawberries, strained into a quart of
whipped cream and properly sweetened. Let the white mould
rise from the center of this sauce.
DESSERTS. 93
ROCK CREAM.
1 cup rice, Jelly,
2 tablespoons sugar, 5 eggs, whites,
1 saltspoon salt, 3 tablespoons powdered sugar,
Milk, 1 tablespoon rich cream,
Flavor to taste.
Boil the rice in a custard kettle, in sweet milk, until soft, add
sugar and salt; pour into a dish and place on it lumps of jelly;
beat the whites of the eggs and powdered sugar to a stiff froth,
flavor, adding cream, and drop the mixture on the rice.
SPANISH CREAM.
1 quart milk, 4 eggs,
ig box gelatine, 1 cup sugar,
Vanilla to flavor.
Soak gelatine in the milk for 30 minutes, heat, beat yolks and
sugar together and add to the boiling milk, stir and cook until it
thickens; take from the fire, add the whites beaten very light,
stirring them in thoroughly, flavor and put in a mould to cool.
Or, a meringue may be made of the beaten whites, the juice of 1
lemon, and one-half cup of sugar; pour over cream and brown
slightly in the oven.
VELVET CREAM.
¥% box gelatine, % cup powdered sugar,
lg cup cold water, 2 cups cream,
¥% cup boiling water, Flavor with vanilla or bitter almonds.
Soak the gelatine in cold water, add the boiling water, stir till
clear, and let cool. Have the cream very cold, add sugar and
beat to a stiff froth; whip it into the gelatine, flavor, put in wet
moulds and set on ice.
WHIPPED CREAM.
To whip cream successfully, use good rich cream. Set it on
ice several hours before using. Sweeten and flavor to taste, putin a
large bowl and beat with an egg-beater; as the froth rises remove
to a second bowl, or if desired to be very stiff, place on a sieve
and return all that passes through to the bowl to be beaten again.
When the cream is not very thick, or it is difficult to whip, add to
it and beat with it the white of 1 egg, or soak one-fourth ounce of
gelatine for 1 hour in one-half cup cold milk, then set the cup of
94 DESSERTS.
gelatine and milk into boiling water over a fire, and stir till dis
solved; cool, and whip into the cream. Set it on ice or in a very
cold place. It may be served in various ways. Baked applies,
and fresh or preserved berries are delicious with it. Jelly-glasses.
one-third full of jelly and filled up with cream, make a very whole-
some and delicious dessert.
APPLE CUSTARD—1.
1 pint apples, 4 eggs,
1 pint milk, 1 teaspoon butter
1g cup sugar, Flavor if desired.
Stew tart apples and put through a sieve, mix in the proportions
given and bake 20 minutes. |
APPLE CUSTARD—2,
8 or 10 large apples, & eggs,
1 quart milk, Sugar,
Flavor to taste.
Pare and core the apples and put in a deep dish; fill the centers
with sugar, add a very little water, and bake till done. Make
custard with the eggs, milk, 4 tablespoons sugar, and a little cin-
namon or nutmeg; pour over the apples while hot and bake till
the custard is done. Serve cold.
ALMOND CUSTARD.
1 quart milk, 6 eggs, weil beaten,
2 cups sugar, 1 tablespoon lemon extract,
¥ pound almonds, blanched and pounded.
Mix these ingredients together and bring to a boil, take from
the fire and stir titl lukewarm; put into cups or a mould to cool.
If desired, cover with the whites of 4 or 5 eggs, well beaten, just
before serving.
BAKED CUSTARD—1.
1 quart milk, 5 tablespoons sugar,
4 eggs, Flavor to taste.
Beat the sugar and eggs together, scald the milk and pour over
the other ingredients, stir together well and pour into china cups.
Set the cups in a pan of hot water, grate a little nutmeg upon each,
or flavor with lemon or vanilla, and bake till firm. Hat cold from
the cups. Or, add a little more sugar, pour the custard into a
basin or pudding dish, set the dish into a dripping-pan of hot
water and bake in a moderate oven. ‘Try with a siraw; if milky
DESSERTS. 95
it is not done, It should quiver like jelly when sufficiently
cooked.
BAKED CUSTARD—2.
1 quart milk, 3 eggs,
1 cup sugar, Nutmeg.
Heat the milk, beat the eggs very light, add the sugar and nut-
meg, stir all into the milk when boiling hot, strain and bake.
BANANA OUSTARD.
1 quart milk, 4 tablespoons sugar, cig
2 eggs, | i tablespoon cornstarch, heaping,
3 bananas.
When the custard is cool pour it over the fruit sliced thin.
CHEAP CUSTARD.
1 pint milk, 4 tablespoons sugar,
2 eggs, 2 tablespoons flour,
Flavor with lemon or vanilla.
Put the milk into a double kettle, let it come to a boil, beat the |
eggs and sugar, stir into the milk, wet the flour in cold milk, see
that there are no lumps in it, then stir into the milk and cook 3 or
4 minutes. Flavor when cool.
COFFEE CUSTARD.
4 eggs, 1 cup cold coffee,
¥¢ pint milk, Sugar to taste.
“ook as for boiled custard. | \
CORNSTARCH CUSTARD.
1 quart milk, 4 tablespoons sugar,
2 eggs, f Butter size of a hickory nut,
2 tablespoons cornstarch, 1 teaspoon salt,
Flavor.
Wet the starch in a little of the milk, heat the remainder to near
boiling, in a pail set in boiling water. The proper heat will be in-
dicated by a froth or film rising to the top; add the starch till it
thickens, stirring constantly, then the eggs, well beaten with the
sugar; butter and salt; cook, stir briskly, take off and beat well
and flavor. Served with grated cocoanut it is very nice.
HOMINY CUSTARD.
3 tablespoons hominy, Sugar,
Salt, Flavoring,
Milk, Jam or stewed fruit.
To 1 pint of milk add hominy and salt; boil gently until it
*
96 DESSERTS.
thickens, then add more milk, cook until sufficiently thick; add
sugar, and flavor to taste. Pour into a mould and serve cold
with jam or stewed fruit.
ORANGE CUSTARD.
4 oranges, 2 cup sugar,
4 eggs, Powdered sugar,
1 quart milk,
Peel and slice the oranges into an earthen dish. Sift fine sugar
over each layer. Make a custard, using 2 whole eggs and the
yolks of 2 moré, well beaten, milk and the sugar. Flavor with
vanilla; steam until done and pour over the oranges. Beat the
whites of 2 eggs and sweeten with fine sugar, pour over the cus-
tard when cool and set in the oven 5 minutes, A little orange
juice in the frosting improves it. If desired, leave out 1 egg and
add 1 tablespoon cornstarch.
RICE CUSTARD.
4g cup rice, 4 tablespoons sugar,
1 quart milk, 4 tablespoons powdered sugar,
4 eggs, 1 teaspoon vanilla,
Pinch of salt.
Put the rice in the milk and add salt; steam until soft; just
before taking from the fire add the yolks of eggs beaten with the
sugar, and mix thoroughly; flavor; do not cook it any more.
Pour into pudding dish and cover with the whites, beaten stiff
with the powdered sugar; brown slightly in the oven, and serve
cold with tart jelly.
SNOW CUSTARD.
2 cups sugar, 14g pints milk,
1% box gelatine, 1 lemon, juice,
1 cup cold water, 3 eggs,
1 pint boiling water, Vanilla.
Soak the gelatine 1 hour in the cold water, add the boiling water,
stir until thoroughly dissolved, add two-thirds of the sugar, and
the lemon juice; beat the whites of the eggs to a stiff froth, and
when the gelatine is quite cold, whip it into the whites, a spoonful
ata time. Whip steadily and evenly, and when all is stiff, pour
in a mould, or in 1 dozen egg glasses previously wet with cold
water; set in a cold place. In 4 or 5 hours turn into a glass
dish. Make a custard of the milk, yolks of eggs, the remaindet
DESSERTS. 97
of the sugar, flavor with vanilla, and when the meringue or snow- »
balls are turned out of the mould, pour this around the base. If
desired, omit the beaten whites, and pour the jelly into the mould,
Serve with the custard, or a whipped cream, or the whites, well
beaten, and sweetened with 3 tablespoons powdered sugar.
STEAMED CUSTARD.
5 eggs, 1 quart milk,
2g cup sugar, Vanilla or lemon.
Put the milk over the fire in a double kettle; when boiling, add
the sugar and the eggs, well beaten. When it begins to thicken,
remove from the fire, cool and flavor. Pour into custard cups and
place in a steamer over boiling water. Steam until tu’ck and
firm; cool and grate nutmeg over the top of each, if desired.
STEAMED CUSTARD.
Custard.
6 eggs, yolks, 1 cup sugar,
3 cups milk, % cup grated cocoanut,
Pinch of salt.
Steam and frost.
Frosting for Custard.
6 eggs, whites, Sugar,
| Cocoanut.
To the beaten whites add sufficient sugar and cocoanut to
stiffen.
GOOSEBERRY FOOL.
Gooseberries, | Cream,
Sugar, Gelatine,
Milk to dissolve gelatine.
Remove stems and blossoms from gooseberries, stew to a thick
pulp, sweeten to taste, and put through a sieve, if desired.
Sweeten to taste and whip the same quantity of cream as goose-
berry pulp, dissolve gelatine as for Whipped Cream, and add in the
proportion of 2 tablespoons to 1 quart of whipped cream. Re-
serve one-fourth of the whipped cream, add gooseberry pulp to the
remainder gently, taking care not to break it down. Put into cus-
tard glasses, and heap each glass with the whipped cream. Set on
ice till served.
PASTRY.
As long as Americans have gained a reputation for being a pie-
eating people, it is desirable that the pies themselves shall be
cl well made. People mistake who consider pastry made with little
ih shortening as particularly healthy. Crust which is tough and
heavy is far more hurtful than that of a light, tender, and flaky
_ _gmposition.
Use the best materials in making pastry. Butter and lard
should be sweet, fresh, and solid. Have the water ice-cold, and
make the pie-crust in a cool place. It is much improved by the
addition of a small teaspoon of baking powder to one quart of
flour. Pastry is nicer to stand two or three hours in a cold place
after making, before using, and it may be kept in a close-covered
dish in an ice-chest for several days, and be improved. Some
brands of flour, though better for bread, will never make good
pastry, and regular pastry flour will be found cheaper as well as
‘cer. Brush the lower crust of the vie with the white of an egg
to prevent its becoming soggy, and a sprinkling of flour and sugar
before filling prevents the leaking of juices. Dredge a little flow
over fresh small fruits, after adding sugar, before laying on the
upper crust; it is nicer than cornstarch, and is absorbed better in
the pie. For custard pie, sift flour, one tablespoon to a pie, inte
the sugar, and mix well together before adding the beaten eggs.
This gives the consistency desirable in serving, and does not affec:.
the taste. ‘The milk for custard, squash, pumpkin or lemon pies
should be hot when added to the other materials. Do not fill pies
until ready to bake, and stewed fruit must be cool before using or
the pastry will be sodden.
Many cooks prefer in making pastry to omit some of the butter
98
PASTRY | 99
om the general preparation, and cutting the paste into equal
oarts, roll the rest of the butter into one of them for an upper
_ crust. Cut a piece from the other paste, roll from the center out,
and cover the pie plate; fit it well, and trim off the edges with a
sharp knife. Cut off a piece from the richer paste sufficient for an
upper cover, roll out and gently lay one half over the other. Cut
through the fold five times near the center, in a slanting line.
Fill the plate with the pie mixture, wet the top edge of the rim,
lay on the upper crust, turn back the half that was doubled over,
and fold the upper edges carefully over the lower ones, or press
them lightly together. The edge can be ornamented with the in- Da!
dentations of a three-tined fork. Glaze a pie by brushing it over
with the white of an egg before baking.
Use tin, not earthen, plates in baking; dust them with flour,
but never grease them. Slip the pies off to earthen ones as soon
as baked to prevent the softening of the crust.
A meringue is made in the proportion of one tablespoon of sugar
to the white of an egg; it should be spread upon the pie as soon
as baked and returned to the oven to brown slightly.
The oven is at the right heat for baking when twenty can be
counted while holding the hand there, and the same temperature
should be maintained throughout the baking; this heat will givea
rich brown color, and a flaky appearance to the pie. Itis of great
importance that the oven should be at the right and steady heat to
obtain the best results for the money, time, and work expended in
preparation.
PUFF PASTE.—l.
1 pound butter, 1 cup ice-water
1 pound flour, 1 egg.
Wash the butter, and set onice, Have the ice-water ready, and
make the paste in as cool a place as possible. Weigh out the
sifted flour, put into a large bowl, and break the egg into a hole
made in the flour; work it in handling as little as possible. Add
the ice-water, making a soft paste, and roll out. Divide the but-
ter into 6 parts, break 1 part into bits, anel put on the paste. Dust
with flour, fold paste from the sides to the center, and then in 3
‘jayers. Turn the sides round and roll out thin; break another
100 PASTRY.
part of the butter into bits and repeat the former process. Ina
similar way use the remaining parts of the butter, and after the
final rolling and folding, set it in the ice box for 1 hour before
using, Roli the upper crust of the pie quite thick, and if a flat
earthen plate is used lay two narrow strips of paste on the lower
crust around the edge of the plate. The pie will be as niceif a
plainer paste is used for the lower crust. This recipe makes nice
tarts and patties.
All puff paste requires a strong, steady heat to bake it nicely.
PUFF PASTE—2.
8 pound butter, 1g teaspoon cream of tartar,
1 pound sifted flour, Ice-water.
Free the butter from salt by working it in water, form it into a
square lump, and place on ice to harden. Put the fiour into a
bowl, and rub 2 ounces of butter very thoroughly into it; use
enough water to make this of the censistency of the butter.
Place the paste on the board, dusting it under and over with flour,
and roll out in a piece 12 inches long by 6 wide; flour the butter
well, and roll in a sheet 8 inches long and 5 wide. Place the sheet
of butter on the pasie, leaving one-half inch at the top and sides
e@ncovered, and a large space at the bottom; mix cream of tartar
with twice the quantity of flour, and sprinkle it evenly over the
butter; fold the large part of the paste not covered with butter
over on the butter, fold the otker part with the butter on it over
that, to make 3 layers of dough and 2 of butter. Roll out to its
original size, dust with flour, fold it as before, roll out again, dust
with flour, and fold again; repeat twice more, giving it 4 rollings
and foldings; when rolled for the last time, cut it through in 2
even pieces, and place one on the other, and the paste is ready for
use. In warm weather it is necessary to place it in a cool place
after every second rolling, in very warm weather after each rolling,
and sometimes on ice.
PUF? PASTE—3.
3 pints fleur, 2 eggs, volks,
3 teacups butter, ) A little salt.
Sift the flour; make a hole in the center, add the well-beaten
yolks and enough cold water to make a soft paste. Dredge the
board with flour, roll out the paste, being careful to flour the roll
' Fela
ea
m
PASTRY. | 101
img pin and the hands. Lift the rolled paste to make sure that it
does not stick. Knead the butter until it is soft and divide into 6
parts. Spread one part on the paste, fold the edges till they
touch one another, roll out, spread on another part of the butter,
roll again, and repeat until all the butter is used. Roll this up
and lay it over ice until nearly frozen, or put it in a cold cellar.
GOOD PASTE—1.
1 cup lard, 1 cup butter,
A little salt, 2 eggs, whites,
5 cups fiour.
Work lard and butter lightly into the flour, beat whites of eggs
in the water used for mixing, add a piece of soda size of a small pea
and mix. Handle as little as possible. For the upper crust, roll
in a little more butter.
GOOD PASTE—2.
1 pound sifted flour, 1¢ pound lard,
1¢ pound butter, 1 cup water,
1g teaspoon salt.
Rub or cut the shortening into the flour, leaving out a little of
the butter ; mix with a knife while adding the water; roll out into
a thin sheet, having board and pin well floured ; cut the remainder
of the butter into little pieces and spread one-half on the paste,
dredge with flour, roll up, and cut in halves; divide one of these
into 3 parts, roll these out and cover as many pie plates, Take
the other half and dot with the bits of butter; dust with flour, fold
from the sides toward the center, roll thin, fold in 3 layers, and
cut into 3 equal parts; flour the ends, roll out and cover the pies.
POTATO PASTE.
3 cups sifted flour, 2 tablespoons butter,
1 cup mashed potato, ¥% teaspoon salt,
Ice-water or milk.
Put the potato through a colander, and mix with the flour, but
ter and salt, adding enough liquid for a stiff paste. Roll out and
use for meat pies.
SUET PASTE,
21¢ cups sifted flour, 1 cup cold water,
1 cup suet, chopped fine, 1 teaspoon salt,
¢ ’ 44 teaspoon baking powder.
Put the salt and baking powder into the flovr, adding the suet
102 PASTRY.
from which every bit of fibre has been removed. Rub al! together —
with the hands, and add water sufficient to make a firm, soft dough.
Roll out. Nice for apple dumplings or meat pies.
APPLE PIE—1.,
Select sound, tart apples; pare and core without breaking them,
allowing 4 for each pie. Put in a stewpan with a little lemon
juice, a strip of yellow peel, some sugar and enough water to cook
until they can be easily pierced. Quarter more apples, put them
in another stewpan with lemon juice, peel, sugar, and enough water
to cover; stew these to a jam. Adda lump of butter and one-
fourth the bulk of the apple in peach marmalade; rub all through
acolander. Line pie plates with good paste; put on the bottom
a layer of apple jam, set 4 whole apples in each pie, fill the eavi-
ties in the apples and the spaces between with the marmalade.
Put strips of the crust, one-half inch wide, in a lattice-work across
the top between the apples, and trim the edge neatly with 1 or
more layers of notched paste. Bake in a quick oven 20 minutes.
See that it bakes evenly. Serve with cream.
APPLE PIE—2.
Tart apples, 1 teaspoon cinnamon,
24 cup sugar, Small bits of butter,
1 tablespoon water.
Line a deep plate with crust, sprinkle with sugar and flour, fill
with sliced apples ; add sugar, cinnamon, butter, and water. Cover
with pastry, and bake from 30 to 45 minutes, Or, line pans with
crust, fill with sliced apples, cover with paste and bake; take off
cover, put in sugar, bits of butter and seasoning; replace crust
and serve warm. It is delicious eaten with sweetened cream.
Crab apple pie, if made of ‘‘ transcendents,” will fully equal those
made from larger varieties of apples, but will require a full cup of
sugar to each pie.
~ >
APPLE COBBLER.
6 large apples, 1 cup sugar,
1 teaspoon cinnamon, 14 teaspoon cloves. }
Pare and core the apples, and cut each into 8 pieces. Layina —
deep plate lined with paste, add sugar, spice and a litile water,
y
Cover with puff paste, and bake slowly for 1 hour. Serve with —
=o
PASTRY. 103
cream, or a sauce. Peach cobbler is made in a similar way, but
the spices are omitted.
APPLE CUSTARD PIE.
1 cup sugar, Sour apples,
3 tablespoons butter, 2 eggs,
1 teaspoon cinnamon.
Peel, core and stew the apples. Rub through a colander and te
14 cups of apple add the other ingredients. Beat well together.
Bake with only one crust, using the whites of the eggs with 2
tablespoons of sugar for a meringue. Brown nicely by returning —
it to the oven for a short time. Or, to 1 cup of strained apple
add 1 cup each of sugar and cream, and 1 well-beaten egg; mixin
the given order. Flavor to taste, and bake 30 minutes in a mod- —
erate oven.
DRIED APPLE PIE—1.
tew dried apples with a little lemon peel till soft, sweeten to
taste, add a slice or two of lemon, put through a coarse sieve, stir
in a beaten egg, add a piece of butter, and bake with 2 crusts.
DRIED APPLE PIE—2Z.
i quart dried apple sauce, 1 cup raisins,
2 cups sugar, 4 tablespoons melted butter,
Flavor with nutmeg or lemon.
Press the dried apple sauce through a sieve, add the other in-
gredients, bake in 2 crusts and serve warm.
DRIED APPLE PIE—=3.
2¢ teacup mashed apple, 1 egg,
1 cup sweet cream, Sugar to taste,
Flavor with lemon. uy
Beat the apple and egg together 3 minutes, add the cream and
sugar and beat 2 minutes. This makes 1 pie; bake with 2 crusts,
APPLE MERINGUE PIE.
Cook tart and juicy apples, put through a colander, add sugar,
and flavor to taste; fill the crust and bake. When done cover the
apple with a meringue made of the well-beaten whites of 3 eggs
and 3 tablespoons sugar. Put into a quick oven till the meringue
is ‘‘set,” and eat cold. In their season substitute peaches for
apples.
, mary
MY NS)
104 PASTRY.
PUMPKIN PIE—
1 pint pumpkin, sifted, 4 teaspoons cinnamon,
4 eggs, 3 cups sugar, o>
3 pints new milk, 1 teaspoon ginger,
A little butter, Salt.
Warm the pumpkin, and stir in the salt, spices, sugar, and well-
beaten eggs. Mix and add the milk heated sufficiently to melt
the butter. This quantity makes two large pies. bY
N ye on
PUMPKIN PIE—3, \ CWP we
i pint milk, good measure, legs, /qy
7 1 large tablespoon sifted pumpkin, 1g tablespoon flour,
j ¥% cup sugar, * ¥% teaspoon ginger,
Salt, 2 teaspoons cinnamon,
/ Beat together the pumpkin, flour and spices ; add the sugar and
/ weil-beaten egg. Add milk and stir all together. This makes
one pie.
RAISIN PIE.
1 pound raisins, boiled an hour Juice of 1 femon,
1 cup sugar, 1 teaspoon melted butter.
Bake with 2 crusts. This is sufficient for two pies. The pies
should be as juicy as apple pies when baked, and, if preferred, 2
tablespoons of flour may be added to the ingredients,
RASPBERRY PIE—1.
1 pint raspberries, 2g cup sugar,
A little flour, 1 tablespoon butter.
Line the pan with good crust and fill with the berries; spread
over them the sugar, flour and small bits of butter. Wet the edge
of the crust, put on the upper crust and pinch the edges closely to-
gether. Cut holes in the upper crust to allow the air to escape.
Bake one-half hour.
RASPBERRY PIE——2.
Line pie tins with plain crust, sprinkling flour thickly over the
bottom, and if dried raspberries are used, they must previously be
Xoaked in water until of the original size; fill with the berries,
dredge on flour, spread thickly with sugar, add a few bits of but
ter, and cover with an upper crust. If a richer pie is desired,
omit the top crust, and pour over 1 cup of whipped sweet cream.
Bake quickly.
PUDDINGS. | , 105
ROLLED APPLE DUMPLINGS.
Peel and chop fine tart apples, make a crust of 1 cup rich but-
termilk, 1 teaspoon soda, and flour enough to roll; roll half an
inch thick, spread with the apple, sprinkle well with sugar and cin-
namon, cut in strips 2 inches wide, roll up like jelly cake, set the
rolls in a dripping pan, lay a teaspoon of butter on each, putin a
moderate oven, and baste them often with the juice.
APPLE ROLLY-POLY.
Peel, quarter and core sour apples, make a rich soda biscuit
dough, or raised biscuit dough may be used if rolled thin, roll half
an inch thick, slice the quarters, and lay on the prepared paste or
crust, roll up, tuck ends in, prick deeply with a fork, lay in a
a steamer and place over a kettle of boiling water, cook 12 hours.
Or, wrap in a cloth, tie the ends and baste the sides together, put
in a kettle of boiling water, and boil steadily 14 hours. Cut
across in slices and serve with sweetened cream, or butter and
sugar. Cherries, dried fruit, any kind of berries, jelly, or apple
butter may be used. With the last two add raisins.
BANANA PUDDING.
1 cup sugar, 2 eggs,
1 cup water, i heaping tablespoon butter,
2 teaspoons baking powder, Flour to make a thin, smooth batter.
Bake in two deep tins. Slice 3 bananas, and place, between
with a sprinkling of sugar. Serve warm with thin cream. One-
half of this recipe makes enough for a family of four. A slightly
sour sauce flavored with vanilla is a substitute for cream,
BATTER PUDDING.
2 cups milk, 4 eggs,
2 cups flour, Salt.
1 large teaspoon baking powder,
Sift the baking powder into the flour, add salt, and if liked a lit-
tle melted butter, then the milk gradually, stirring carefully, and
the well-beaten eggs, yolks and whites separately. his will bake
in 50 minutes. If the pudding is to be boiled, make stiffer than
for baking, and if fruit is used it must be very stiff. It should
not stick to the knife when served. Serve with a rich sauce. The
batter is nicer if 6 instead of 4 eggs are used.
a j yaa
106 PUDDING SAUCE,
PUDDING SAUCES.
BUTTERLESS SAUCE.
% pint powdered sugar, 2 eggs,
% gill milk, Flavoring.
Put the milk into a double kettle; when hot add the yolks of
eggs beaten well with the sugar. Cook as custard, take off and
add flavoring when cool. Just before serving mix the well-beaten
whites lightly with the sauce,
CARAMEL SAUCE.
1 cup sugar, Large stick cinnamon,
3 cloves, 1 cup boiling water
Lemon peel.
Boil these together 10 minutes. Make a caramel from 4 table-
spoons granulated sugar and 2 tablespoons water. Cook it overa
hot fire in an old tin pan; stir with a smooth stick until the water
evaporates, and it is a nice brown color. Strain the sauce over
the caramel, let it come to a boil and remove from the fire,
CHOCOLATE SAUCE.
1 cup milk, 4 tablespoons grated chocolate,
3g cup cream, 2 eggs, yolks,
Lg cup sugar, 1 teaspoon vanilla.
Boil the chocolate in the milk; beat the eggs and sugar to-
gether, and pour over them the hot milk; whip in the cream, cook
like boiled custard, and add vanilla after it is taken from the fire.
CREAM SAUCE—1.
1 cup powdered sugar, ¥% cup sweet cream,
¥% cup butter, % cup boiling water,
Flavoring.
Rub the butter and sugar together, add the cream, the boiling
water, and cook a few minutes in a double boiler or a pail set in
boiling water, stirring constantly. Flavor when cool.
CREAM SAUCE—2.
1 pint cream, lg cup sugar,
3 eggs, whites, Nutmeg.
Let the cream come almost to boiling in a custard kettle; set
off, add the sugar and grated nutmeg, with a little rose-water, if
liked. Stir thoroughly, and when cool add the well-beaten whites
of eggs. Set in hot water to keep warm till needed, stirring
occasionally.
PUDDING SAUCE. 107
GOLDEN SAUCE.
2 eggs, yolks, 3 tablespoons boiling water,
1 cup sugar, Lemon juice,
Nutmeg.
Beat the eggs and sugar until creamy. Set the bowl into a ket-
tle of boiling water and beat steadily while pouring in the boiling
water. When thick and foamy, remove from the fire, add the
juice of 1 lemon, and grate nutmeg on the top of the sauce. The
juice of an orange and half the grated rind may be used instead
of lemon juice and nutmeg.
HARD SAUCE. ere
1 cup powdered sugar, 4g cup butter,
Lemon juice, Nutmeg.
Cream the butter and sugar and beat in the lemon juice. Place
in a mould, set on ice, and serve when cold, grating a little nut-
meg over it. This is made more delicate by adding the well-
beaten whites of 2 eggs before setting away to harden,
JELLY SAUCE.
1 cuy boiling water, ¥% cup cold water,
¥% cup jelly, 2 tablespoons sugar,
2 teaspoons cornstarch.
Melt the sugar and jelly in the boiling water, and stir into it the
cornstarch dissolved in the cold water, let it come to a boil and
serve hot
LEMON SAUCE.
2 cups sugar, 2 eggs,
2 cups boiling water, 2 lemons,
2 teaspoons cornstarch, 1 tablespoon butter.
Beat eggs, sugar, butter and cornstarch together, and pour over
them the boiling water, stirring constantly; strain and cook over
boiling water until thick; remove from the fire, and add the juice
and grated rind of the lemons.
MAPLE SUGAR SAUCE.
1 cup water, 4 tablespoons butter,
1 cup sugar, 1 teaspoon flour.
Melt the sugar in the water over a slow fire; remove the scum;
add the butter mixed well with the fiour; boil 5 minutes, and
serve with boiled puddings.
10% PUDDING SAUCE.
VANILLA SAUCE.
1 cup milk, 1 large teaspoon vanilla,
3 eggs, 2 tablespoons sugar.
Heat the milk in a double boiler, and pour over the yolks of
eggs beaten with the sugar; strain, and return to the kettle; cook
till it thickens, remove from the fire and add vanilla and the
beaten whites of eggs.
VINEGAR SAUCE.
1 cup brown sugar, 1 tablespoon butter,
2 cups boiling water, 1 tablespoon vinegar,
A pinch of salt, 1 tablespoon flour.
Omit the water and beat the other ingredients well together.
Add the boiling water, stir thoroughly and boil 10 minutes.
Serve.
{TTT
URE water is the one necessary beverage, but desire or habit |
makes three others essential. Of these three, chocolate both
nourishes and strengthens the system, and science claims that cof-
fee is not only a gentle, natural stimulant, but nourishing in a
small degree, while tea is stimulating and astringent. Many ob-
ject to chocolate because of its hearty character, but there are
various preparations which adapt it to the most delicate. Tannic
acid, the injurious property in coffee and tea, is repressed or devel-
oped in making.
Do not make coffee in a tea-pot, or tea in one used for choco-
late, but let each have its own vessel. Keep them clean, scald
before using, and afterward wash in fresh water, rinse, and dry
immediately.
As the life of water is destroyed by long boiling or re-boiling,
use only fresh-boiled water in making these drinks. Give the
preference to soft rather than hard water for such purposes.
Hot milk is a most refreshing and nourishing beverage, and one
that cannot be too highly recommended. Directions for preparing
it are given in the recipe. | .
During hot weather, drinks made from fruits, or their juices in
some form, are especially grateful and necessary to health. The
acid of lime and lemon juice, and of shrubs, or the sub-acid of
fruit juices, not only allay thirst, but cool the blood and supply a
natural tonic greatly needed by the system.
Two recipes are given for the old-fashioned root beer made by
the mothers and grandmothers of the present generation. They
will be found most palatable as well as healthful and invigorating.
For an immediate effect when warm or cold, hungry or ex-
hausted, drink is preferable to a solid food, as some time is re-
109
—,,
110 DRINKS.
quired for the latter to affect the system. Cold water, not ice-
water, in small quantities, is the best to allay great thirst. Hold
it in the mouth close to the tonsils before swallowing, while keep-
ing the palms of the hands wet and a wet cloth around the wrists.
The best drinks for the other conditions are milk, chocolate and
broth. |
COFFEE.
To avoid adulteration, buy coffee in the grain, either raw or in
small quantities freshly roasted. The best kinds are the Mocha
and O. G. Java; mix the two, having roasted them separately, in
the proportion of one-third of the former to two-thirds of the lat-
ter. West India coffee, though of a different flavor, is often good.
Roast coffee with the greatest care—here lies the secret of suc-
cess in coffee-making—and in smali quantities, for there is a pe-
culiar freshness of flavor when newly roasted. Pick over carefully,
wash and dry in a moderate oven, increase the heat and roast
quickly, either in the oven, or on top of the stove or range; in the
latter case, stir constantly, and in the oven stir often, with a
wooden spoon or ladle kept for this purpose. The coffee must be
thoroughly and evenly roasted to a rich brown throughout, and
must be free from any burnt grains, a few of which will ruin the
flavor. it must be tender and brittle; to test it take a grain,
place it on the table, press with the thumb, and if it can be
crushed, it is done. Stir in a lump of butter while the coffee is
hot, or wait until about half cold and stir in a well-beaten egg.
The latter plan is very economical, as coffee so prepared needs no
further clarifying. Keep in a closely-covered tin or earthen ves-
sel. Never attempt other work while roasting coffee, but give it
the entire attention. Grind fine, and only in the quantity needed,
for the flavor is dissipated after grinding, even when covered. If
properly roasted, coffee will grind into distinct, hard, and gritty
particles, and not into a powder.
Physicians say that coffee without cream is more wholesome,
particularly for delicate persons. There is an element in coffee
which, combining with milk, forms a leathery coating on the stom-
ach, and impairs digestion.
Ae epee
DRINKS. sil
PRAIRIE COFFEE,
£ pint corn meal, 1 pint wheat flour,
14¢ cup molasses, 1 teaspoon salt,
Water for stiff dough.
Mix, roll thin, cut out like yeast cakes ; put in a pan and dry in
the oven. When thoroughly dry, brown very dark. ‘To use, put
2 or 3 of the cakes and 1 tablespoon of the coffee in the pot, pour
on boiling water, let boil and settle.
RICH AND STRONG COFFEE.
1 cup best ground coffee, 1 quart boiling water,
1 egg, white, 4g cup cold water.
Beat the white, mix with the coffee, add cold water, put in the
coffee-pot and stir in gradually the boiling water. Boil 1 minute.
Take from the fire and put on the hearth to settle.
STEAMED COFFEE.
Put coffee into the pot, pour boiling water on it; place this pot, — ¥
which is made to fit, into the top of the teakettle, and cook from
10 to 20 minutes over boiling water. This makes a clear, de-
licious coffee. Some persons hold that by first wetting the coffee
with cold water, bringing it to boiling point, and then pouring in
boiling water, more of the strength is extracted.
VIENNA COFFEE.
Filter the coffee, allowing 1 tablespoon ground coffee to each per-
son, and 1 for the pot. Put 1 quart of cream into acustard kettle
or pail set into boiling water, where it will keep boiling; beat the
white of 1 egg to a froth and mix well with 3 tablespoons cold
milk. As soon as the cream is hot, remove from fire, add the
mixed egg and milk. Stir together for 1 minute and serve.
Another method is to pour boiling water over the coffee, cover
closely, boil 1 minute, remove to the side of the stove a few min-
utes to settle and serve. Allow 2 heaping tablespoons coffee to 1
pint water. }
GOOD SUBSTITUTE FOR CREAM IN COFFEE.
Beat well the white of an egg, and add a small lump of butter,
whipping all together. Pour coffee over this slowly, stirring so it
will not curdie.
112 DRINKS
ICED TEA—1.
Prepure tea in the morning, making it stronger and sweeter than
usual; strain and pour into a clean stone jug or glass bottle, and
set aside in the ice chest until ready to use. Drink from goblets
withont cream. Serve ice broken in small pieces on a platter
niceiy garnished with well-washed grape leaves.
ICED TEA—2,
Iced tea should have no hot water poured over it, but be allowed
to stand in cold water for several hours. It should be made very
strong, then weakened with ice. Soft water should always be
used for making tea.
RUSSIAN TEA.
Into freshly-steeped tea drop slices of lemon, without the seeds,
in the proportion of 1 slice to 1 small cup of tea. It can be used
with or without sugar, and is particularly nice if served cold with
bits of ice in the cups.
MISCELLANEOUS RECIPES.
GINGER BEER—1.
2 ounces ginger root, 4 quarts boiling water,
2 ounces cream of tartar, 1 lemon, juice and rind,
14g pounds sugar, 1g cup yeast.
Lei the ginger root into small pieces, put in a large bowl or
crock with the sugar, cream of tartar and lemon; pour on boiling
water, and when lukewarm, add yeast. Let it stand 6 hours,
strain, and put up in self-sealing bottles. It should be kept in a
zoo] place.
GINGER BEER—2.
5 ounces ginger root, 4g gallon water
1 lemon, yellow peel.
Ordinary ginger, tied in a bag, may be substituted for the root;
boil the ingredients one-half hour, then add
4 gallons water, 4 pound honey,
5 pounds sugar, 11¢ pints yeast,
_ Juice of 4 lemons.
Strain when cold, add the well-beaten white of 1 egg; let stand
4 days and then bottle.
HERE is no food that contains so large a proportion of nutri-
ment according to its bulk as eggs; they are a meal in them-
selves. Plain boiled, they are wholesome; and it i8 asserted on
French authority that it is easy to dress them in five hundred dif-
ferent ways, economical and palatable. They contain phosphorus, |
which is brain food, and also sulphur, which performs a variety of
functions in our physical economy. ‘That they are too expensive
seems to be the excuse most often given for their non-appearance
during the greater part of the year; but at twenty-five cents a
dozen they are cheaper than steak at fifteen cents, or chickens ata
shilling a pound, and much more healthful during the warm
weather.
As a food for children, eggs cannot well be excelled, as they
contain in a compact form everything necessary to the growth of
the youthful frame. Eggs are not only food but medicine. The
white is very efficacious in case of burns; and the oil from the
yolk is quite a cure for bruises, cuts and scratches. A raw egg,
if swallowed in time, will effectually detach a fish-bone in the
throat, and the whites of two eggs are a sure and convenient anti-
dote for the poison of corrosive sublimate. They strengthen con-
sumptives and invigorate the feeble.
Many elaborate inventions for testing the newness of eggs have
been patented, but to the housewife of experience they are not neces-
sary, and one lacking experience may very soon gain it.
4 i oH)
ital sia: Fah ca tae NGtt, ies ee ree a eae ee nce
re
SS ee
Hii value of fruits as food is far from being understood.
They are more or less abundant in every part of the world,
«nd nourish and refresh those who are wise enough to include them
among the necessaries of life.
Nature has provided under a variety of forms and coverings the
sweets and acids, flavors and oils, essential to the sustenance of
every portion of the body. First in importance and universality
is the apple, and the grape follows; these nave been called the
king and queen of fruits. It has been quaintly phrased that ‘‘in
that case the berries might be members of the royal family,
peaches, pears, and plums, members of the cabinet, and tropical
fruits, the foreign ministers.” Fruits are first cousins to grains,
and science has demonstrated that together they constitnte a food
which produces a well-developed, strong-limbed and clear-brained
people.
The athletes of ancient Greece were trained entirely on a vege-
table diet. The boatmen of Constantinople, who live on bread,
cherries, figs, dates, and other fruits, have a wonderful muscular
development, The children of the desert exist for a long time
upon a handful of dates a day, and travelers speak of raisins and
parched corn as common fare.
If this were a medical article many authorities might be cited
whose study and experience prove ‘‘that there is scarcely a dis-
ease to which the human family is now heir, but the sufferings
therefrom would be greatly relieved or entirely prevented by the
use of fruits which are now so generally forbidden” or neglected.
Particularly do the nervous American people need all that nature
can give in this line to supply the waste of the system, ate rein-
force the vitality. HEN
During the last ten years there has been a most gratifying in-
crease in the use of fruit, and the supply has multiplied and im-
125 Laan is
felts tba
nv
eit
)
eS TN
se
126 FRUIT.
proved to meet the demand. [Fruits are to be highly prized,
whether fresh or dried, cooked or raw, as food or in beverages, and
ought to constitute a large part of the daily fare. Wives and
mothers are learning that a farinaceous and fruit diet is not only
desirable for the children, but is one of nature’s agencies to pro-
vide a sound body and a sound mind, and aid in the formation of
temperate desires and habits.
Taste, and often genius is shown in the arrangement of fruit for
the table. All varieties are appropriate breakfast dishes, and the
season determines largely what can be used. Fruits should be
carefully selected. Melons should be kept on ice, so as to be
thoroughly chilled when served. Nutmeg melons should be cut in
the grooves, and have the seeds removed before serving. Water-
melons should either be cut across the middle and served in the
rind in sections, or have the heart removed and brought in on
the plates. Apples shouid be perfectly ripe and pared before eat-
ing. From among the many varieties some can be found suited to
almost every month of the year. Sweet apples are particularly
nice baked and served with sweet cream. ‘‘ Bananas are destined
to be the fruit of the future,’”’ says one importer, and no other fruit
possesses such a large amount of nutriment. The increase of the
excellency, and the cheapness of grapes, as well as their abundance
in every part of the country, put them within reach of all. The
imported varieties flourish luxuriantly in California, while the fine-
ness of her raisins is giving her the precedence over the foreign
trade. See that grapes are washed and drained well before serv-
ing. Oranges are to the southern and tropical lands what the
apple is to the temperate zone, but the facilities of transportation
give each section the benefit of all. Our own country now rivals
foreign ones in the cultivation of oranges, while California and
Florida vie with each other to produce the finest variety. The
sourer oranges of the market come from Valencia. The simplest
of many ways to eat an orange is to cut a slice from the top and
eat the juice and pulp with a spoon. Medical experts claim that a
sour orange eaten daily before breakfast produces usually a condi-
tior of almost perfect health. Peaches are not only a delicious
fruit for food, but beautiful for tabie decoratioa. Apricots and
vk
+ alia
2 La
FRUIT. 127
nectarines increase the variety with a delicate though peculiar
flavor. Pears are more highly prized each year, and, combined
with peaches, plums, and grapes, present a dish delightful to the
eye, as well as grateful to the palate. The red or strawberry pine-
apple is greatly inferior to the white one, though suggesting its de-
licious flavor. The sugar loaf, one of the sweetest and best pines,
comes from Havana, while some choice varieties are produced in
Jamaica. They should either be grated, or picked with a fork
from the hard core, and sprinkled with sugar a little time before
serving. Buy cocoanuts cautiously in summer, as the milk is
quickly soured by the heat. Of almonds the Princess is the best
variety to buy in the shell; of the shelled, the Jordan is the finest,
though the Sicily is good. For cake or confectionery, the shelled
are most economical.
Many small fruits are used as long as the season allows. The
fresh strawberry, raspberry and blackberry are in great demand on
the table; their fine flavor is lost in some measure by cooking.
The white currant is a favorite for the table, and the red more
commonly used in cooking. Red and white currants mixed form
a pleasing dish. If berries are clean do not wash, but pick them
over carefully. If they need to be washed, put into a sieve or
colander and set in a large pan of water, allowing the water to flow
around each berry. Drain quickly, and avoid mashing.
CANNED FRUIT.
‘‘Tf anything is worth doing at all, it is worth doing well,”
finds a good illustration here, for poor work means either spoiled
or injured fruit. Select perfect fruit, just ripe, fresh picked, and
cook with very little sugar. Small fruits should be picked early
in the morning, and canned immediately, if possible. Use a silver
knife in preparing large fruits, and drop them into cold water to
prevent change of color. Ali fruit should be carefully picked
over, and cooked slowly in a porcelain or granite-lined kettle with
a very little water and sugar. The sugar can be omitted without
detriment to the fruit. It must boil to prevent fermentation, but
oe rapidly, or it will lose its flavor and its form.
The os i be of glass, free ‘om i and blisters, nit
’
>
tightly-fitting porcelain-lined cover. The rubbers should be fitted,
_ washed i in warm, not hot water, and if any are hard or stretched,
They can be replaced from any rubber, crockery or
rifle a Use pint jars for small fam-
washed, sweet, and the covers fitted be-
red "
_ time on a hot plate, that if the juice is spilled it may be saved. It
is better to prepare only two or three cans of fruit at once, as one
is apt to get tired and not do the work well. Attend to only one
can at a time. Fill level full, let settle a moment, and fill up
again. Wipe off the neck of the jar, put on the rubber, fill up
with hot syrup, if the fruit has settled more, and screw on the
| cover ag tightly as possi holding the jar with a damp towel.
A me object of excluding the air is to keep out germs which would
- for sealing at the pitting point, This is the whole secret of per-
ws fect canning. As the fruit cools, it will shrink and leave a
vacuum.
If the re is plenty of time, can fruit in the following manner:
Fill the ji jars with the fresh fruit, put on the covers loosely, and set
upon a rack, in a large boiler or kettle of jukewarm water, Let .
the water come within two inches of the top of the cans which
must not touch each other. Cover the cans with a thick, folded
RAE
on
yh cn ale aneae
“While the fruit is cooking, roatiy scald the cans and have |
them ready in a pan of hot water. When ready to fill, set one ata
_ cause the fruit to spoil Boili ing kills these and that i is the reason
cloth, and steam until the fruit is soft. A syrup made of equal “
parts of sugar and water can be poured into each jar, filling it two- j
ay Ht} ‘
- thirds full, or sugar can be sprinkled over the berries before pue
“ting: into the i then steam. If sugar is not geet fill e
a FRUI®. y 199
‘to the cover. Use labels, and
Set them in a eool, dark Place, 2
moisture, causes fermentation.”
® used in canning, steam the a
‘_ them in with a mallet.
aade as follows: One pound
and while cooling dip the mouth ¢
Te can successfully, have clo
firm sie keep pros phi
ly with the white of an
ight and warmth, a3) well. as
e mouthed bottles must be
vers for the cans, Mott
the cans full, and seal’ @
OOS, porcelain ladles, sil,
Plenty of time, care and
=
fed
Pel
4
¥
LENGTH OF TIME REQUIRED FOR COOKING FRUIT. © ‘
& 4
Blueberries “i cherries. RECS He. a
one ee ee meh Oe ow)
ow
biragbettioss .. edeess sens s Selma
Wholeppeaches............... 3m
Halved pours and quinces.....
YK |
heer k
SUSANNA DODD'S TABLE OF PROPORTIG
: “Water. Suge
i. .5 quarts.......1 quart...i%..... 2m
Uae MRR OS la quarts. a ge
BB cele a ini RS ee
i ee ‘3
a
age
ARADO O HM AN AGH a on
130
ar
% Make a syrup of 2 cups Wy:
pare taxé apples—mellow on :
r to erohait cup sugar, and pre-
lauj2re not likely to keep long geey
0 ling syrup, let cook slowly “au?
h Iecooking if it is desired to fa
ig ariwhen canning, ot heat and
| Prepare@equal quan
«till tender in water suf
‘nd cook the apples
layers.and cover with'a syrup, allé
if pound of fruit, and water to dis
heat thoroughly and seal iif cans. ,* ,
ANNED BERRIES. «ue
a
‘el it. Lae stand 12 hours,
berries swhose skins have not been broken, or the iy :
darken the SYTUD ; Al cans compactly, set in a kettle off col ,
ny pater, with a cloth ben tl mover an even heat; when suf-
pres as rflavor of, the fruit. “Cover the cans!
.* tain, The tC on the top berries. To insure full cans whi
| erries heated in like manner to supply’shrin F
™ uit swims, pour off sugglus syrupy fl with hot fru t, 2
as soon as the fruit at the topiis thoroughly scalded.’ .
PLAIN CANNED BERRIES.
puput in a pita i ettle on the st ve, 2
* small cup of a toe. at firsty (28k
7 oe taste, eg, * may be omitted, , 4 ") minutes, fill”
7 | $eal with putty or of Paris uiflessyj
is rule applies to’ raspk Rese i
? “ha tlie smalliperries! ~ e 4
LACISBEREIES, fe %
. —
: : . ' 4 y i P
"9'* aim 1%
ficiently ; boil 1Prnindis, put into cans seal at olice. i B
raspberries may be canned in, the sie manner. ey: a
*.
¥ * CANNED BLI RRIES.
can, allow ,cup sugar, ¢
cook 10 fhinutes. Can tH
crate holds sixteen. angst a
7
'
_ Wash and stone ei straining the juice and adding it to
Mruit. @Sprinkle with” sugar, allowing 1,cupysugar to “each
quart, Let stand till the juice settles, cook slowly, 10 minutes,
pour into @ans and seal. ‘The flavor of, cherries is impréved by
m spoiling a tablespoonful of the pits “— ina muslin bom with each
mof fruit. Remove before sealing. © .
CANNED CHERRIES—2. a
% vay
_Tcup water,
> » Sour cherries are best for canning, tnt white ones are also.aal ce 4
4) J) jl) eae
{
un Banana-Nut Gk eam Pie.
ae eggs (whites for poeringue).
2 cups. milk. |
i
:
\
se yy eup sugar.
G tablespoons flour. {
Few grains salt. a
1 tablespoon buiter| .
18 teaspoon vanilla f i
[E
iP
i large banana, date
~% cup chopped pedganss be
‘Beat ¢€g¢ yolks lignty cS wire au
imilk; ~ Blend suga1y flour and
together and add. } Place ‘the Meta
ture’ in a double /boiler and mie:
runtil thick, Sir iaie constantly.
i When thick remove from fire and)
add batter and vanilla. Place “a "y hie hy
teaspoonful of flour YY ay baked pie i!
shell and wwently. rub it-in, ath he)
| finger tips,’ then, place 2 ‘aye by ie Ed.
sliced bananas in the ‘Bottomas
| coe RE ia
Cool the cooked’ mixture. ‘ana ‘ous
jover athe bananas. “and Son! “LOD stn
( 5 sprinkle the nuts. Make a mering ae
be £4 2 (from ‘the two egg ‘whites and sprea ?
see Po lover) this, Place pile: in oven Be ets Wear
eihetoi allow meringue toi set and. vrown'
J EROS % lichtiv, usually. about -twelve min- |
} Oot ites being required. Makes a. very |
[ghee delicious pie filling.
Y eo 4 . ant : >
ae
2 i rae ©
“i Pe ee ‘ Ta
he NINTH PRIZE, $1.00 |
Dies | Mrs. T. B. Kenned South
| ee nedy, 309
sol te c | | Sixth Street, Grecnvitie’ at
‘Garden Relish.
. 4; | cup mangoes ¢
4 Shines. : sShredde
[te groundy9 50° ded Bg
ee Poke. 4 1 eup Bulgton onion ‘
Pts Ay ON at 8 (shredded or}
| I cup green tomatoe
ground). oes (shredded or |
et Rho cut fine,
: Oak the abdve ingredients
i| weak brine overnight,
Sether or separate: ih ermine
1 cup green beans, Cig Look at
at iy cup wax beans. 4 i ‘brown and
Nee | 1 cup kidney beans. Ray : ig) ted in. orange)
Rae lima beans, ; ke Se Nh her
Rie. ae) See ani d to 1 cup joooked ‘carr ‘g to match,
eh : Q ne
‘ 4 add all these: tnlaes to: brand) . ull-on stove
7 2 bee vinegar, er ealbanakligs
ye ve tablespoon. ‘colery. wed, : yenstning Wrcne
Goon ren mustard | seed. ;
oy Gook ten m nutes, Thi .
naka: S 8 auarts, i ay amount
a
¥
“
i ane ‘do > you TLO'W §
oy late ‘thing fr r
dies hard enough to b.
besides all the soft
* ghia’ 8. college boy or gi Aly wall
~ not eat? ‘They, eat some rather
poor and. dry” ‘chocolate “cakes,
we know, and vat them serump-
¥, y
Moist Cc hecolate Cake.
LONG time reader a ‘this.
A column See) on, us lately
in bands put es was spectkily
in pursuit of ‘2 (moist ‘chocolate
‘eake for the reason, he fe ally
“‘eonfessed, ‘that Mit sells.” \He, 4 tious.
was about to start a tea room Molasses gingerbread, ‘it made
“In a far-away state, whose main at all well, is moist. Growr
: patrons would be college yout i ' ‘sugar is a moist sugar, and other
pian
7 ase - regal eg chsh aeegeein PNET ar
7 ) i i xi ee a ewe
i fin m ji
ai 0 3] glia reo; YU one a A moderate | oven). When
W. 0. De Board, Norris City, 4. “P'PKIe with powdered ae.
|
I.. White County.
Mother's Chic! ken Pie.
Dyess’ and) prepare as. for frying THIRD PRIZE $3, 00
ae. full grown chicken. Put in | Mrs, George A Gould, 4556 Park y
ee 1S, (or kettle). with enough yiew Place, St. Louis, Mo, ‘
Thousand Island mele id
water fo. cover well. Bring to #2
boil and ~ skin. Add enough salt
ee ee
ql ana pepper to season well. Cook un-| Dressing. — 4
Naha tender and then remove from]. 1% cups mayonnaise araeiie: oo
i Steve and cool, Take out pone. Cut} teup chili tomato sauce ys
| meat in small bits ‘(giblets, liver|; (3 hard boiled eggs, mashed. re
| and all). Line the baking pan with , tablespoons chopped onion.
(Wich pie erush and then/add meat. tablespoons chopped — he
\ Take one pint of whole! milk and " pic ckle, i ia
|
}
;
¥ Khas! : .
fat of chicken .broth, one tablespoon Vy eup minced pimento! SRN?
(heaping) of flour and mix with 1% teaspoon tabasco sauce,
milk and fat. Pour over the chicken eet :
Pudding a bit more salt and pepper. a Ee SOR paprika.
Bi Cover with top crust and bake until He inegar, ah
Bi brown.) 2 Cut fin ene and. one-half4:
; serve hile Fy ;
) Syuares and serve while hot. This Pes to have mow edna
is fine served cold. «),
Gf ORE: mixture placed in a: large bow
|
: ‘SECON, : PRIZE , $5. 00° | erushed ice) and then add
- i Roo
‘ wa ben! ie a Union. sauge very slowly: sexing, o
3. Ged aren Hed, b dar pure LOE vane Tree Stat ‘.
B oulevard, “St. Louis, Mo. Satay \. Rorpaepanbicee hah thorouphly mi
* tote AGG, mashed eggs, a spoonful ¢ “
_Cottee Muffins — » | tinge, and stir until. smooth: and we |
exp white sugar. 1 blended. _ wi od _ chopped ig
ee Leon wad ai aes i pick leg, ‘pimentoes, -
ae eup lar ee ls iaaliy 4 te, : ;
Wm teaspoon salt. Sea and paprileay
2 eBRS. 2 1 Lain mixture”
; Pie Wa
f teaspoon nutmeg. + thiekness des
L. teaspoon cinnamon.
FRUIT. 155
PLUM PRESERVE—2.
Allow equal weights of plums and sugar. Add 1 pint of water to
2 pounds of sugar, boil the syrup, skim it, and drop in the plums
a few at a time, after having pricked them with a coarse needle.
Boil gently 20 minutes, remove the plums with a skimmer, put in
jars, cover with the syrup and when cold screw on the tops, or
cover with paper.
PLUM SWEETMEATS.
Select ripe damson plums, peel, stone, and halve them; let them
cook in their own juice until sufficiently soft to rnb them through
asieve. Make sweet with sugar; if spice is desired add cinnamon,
return to the fire, cook until tender, fill the jars and seal im-
mediately.
QUINCE AND APPLE PRESERVE.
Take equal weights of quinces and sugar, pare, core, leave whole
or cut in pieces, boil till tender in water enough to cover, take out
carefully, lay on a platter, add the sugar to the water, put in the
fruit and boil slowly till clear, place in jars and pour the syrup over
them. To increase the quantity without adding sugar, take one-
half or two-thirds in weight as many fair sweet apples as there are
quinces, pare, quarter, and core; after removing the quinces, put
the apples into the syrup, aad boil until red and clear, and ten-.
der; place the quinces and apples in a jar in alternate layers, and
cover with syrup. For the use of parings and cores, see recipe for —
Quince Jelly. Apples alone may be preserved in the same way.
QUINCE PRESERVE.
Pare and core quinces, cut in quarters or eighths, measure, and
to each quart add 2 oranges, or 1 lemon, sliced thin. Mix to-
gether and steam until tender, but avoid breaking. Boil the skins
and cores slowly for 2 hours in water enough to cover them.
_ When the water thickens, strain, and add sugar, allowing 1 pound
_to each pound of fruit. Make a syrup, add the fruit, and simmer
1 hour over a slow fire. Put into cans and seal.
#, RHUBARB PRESERVE.
ae Peel and slice the rhubarb and weigh it. Put itina porcelain
kettle and place it where it will heat very gradually until the juice
flows vue No water should be added. Then nine forward on
156 FRUIT.
the stove and stew gently half an hour. Dip out half the juice,
and keep it warm. Add to the cooked fruit half a pound of sugar
to each pound of rhubarb, with 1 teaspoon cloves and 2 teaspoons
cinnamon. Stir well, and cook till almost as thick as jam.
Should it be too thick, reduce with a littie of the warm juice.
Pour into glass jars, screw on the tops closely, and when cool wrap
in thick paper and keep in a cool, dry place.
STRAWBERRY PRESERVE.
Allow three-fourths of a pound of sugar to each pound of straw-
berries. Put fruit and sugar in the preserving kettle in alternate
layers. After sufficient juice settles to cook them, set it on the
stove, heat, and boil slowly 10 minutes. Fill stone or glass jars
and seal,
TOMATO PRESERVE.
Seald and peel carefully, small, perfectly formed tomatoes, not
too ripe,—the yellow, pear-shaped ones are best—prick with a
needle to prevent bursting, add an equal amount of sugar by
weight, let them stand all night, then pour the juice into a preserv-
ing kettle, and boil until it is a thick syrup, clarifying with the
white of an egg; add tomatoes, and boil carefully until they look
transparent.
other way. The apples, if large, should be quartered as well as
pared, and to a two-quart pipkin nearly full add one cup of sugar,
and one cup of water. Cover, and cook slowly for an hour. Test.
with a straw, and if tender enough to be pierced, and clear, they
are done, and their shape should be perfect. If pears are very
sweet, add less sugar; they may need cooking longer than apples.
Since canned fruit has become so generally used, it is to be re-
gretted that much less attention has been paid to drying fruit,
since the flavor of many fruits is better preserved by drying than
- in any other way. All fruit for drying must be perfect, of the
best quality, and thoroughly ripe. When dry, put up in jars and
cover closely, or in paper bags. Paper sacks, or a barrel or box
lined with paper, are secure against moths, The secret of keeping
dried fruit is to exclude the light, and to keep in a dry and cool
place.
To stew dried fruits: Wash the fruit carefully, put in a pipkin,
or covered earthenware dish, and barely cover with cold water.
Let the fruit soak in a cool place several hours, or over night. In
the morning set it on the stove, and let it come slowly to the boil-
ing point. When this is reached put the pipkin where the fruit
will merely simmer three or four hours. It must be covered all
the time. An hour before it is taken up, add to about half a
pound of fruit a cup of sugar. If there is too much liquid, set
the jar where the heat will be sufficient to slowly boil down the
juice to the desired quantity, or till its contents become a rich
marmalade. If properly cooked no flavoring is needed.
Prunes are delicious cooked in the foregoing fashion, and the
little acid prunella is exceedingly good. Prunellas, however, re-
quire much more sugar than prunes. ‘There is an acid flavor about
them which is delicious in the spring, when the appetite flags and
sweet things are cloying to the taste.
APPLE SAUCE—1.
Pare, core and cut in quarters apples that do not come to pieces
easily, and put on to stew in cold water with plenty of sugar.
Cover close, and stew 1 hour or more. The addition of the sugar
FRUIT SAUCE. 159
at iirst preserves the pieces whole. If preferred soft, put through
a sieve, and add the sugar.
Or, make a rich syrup, and when it boils drop in the halves of
firm, round apples sufficient to cover the bottom of the pan. Stew
slowly, and when the pieces are tender, remove to a dish, adding
fresh pieces if any are left. If much syrup remains boil down to
the amount needed, pour over the apples, and serve cold.
APPLE SAUCE—2.
Pare, core and quarter tart apples, and fill a pudding dish with
alternate layers of apples and sugar; pour on a little water, cover
closely, and cook them in the oven or over a slow fire. Or, pare,
core and siice 4 large, tart apples, cook with a very little water,
and when tender add 1 cup of sugar, and a little extract of winter-
green.
DRIED-APPLE SAUCE—1.
Put in a preserving kettle 1 quart of washed dried apples, with
twice their bulk of water. Soak them 10 or 12 hours, add sugar
to taste, and stew soft. Flavor with orange, lemon, or spices.
DRIED-APPLE SAUCE—2.
Look over, wash thoroughly in clean, warm water; drain, cover
with cold soft water, piace on the back of the stove, cook slowly
4 or 5 hours, mash fine, sift, sweeten, and season with cinnamon,
Never add sugar until a short time before removing from the
stove, otherwise the fruit will be toughened and hardened. Follow
the same directions in preparing dried peaches, only do not mash,
or season highly. Cook in a porcelain kettle without stirring. A
few raisins improve both apple and peach sauce.
CRANBERRY SAUCE.
Pick over and wash the cranberries. Add haif a cup of water
to 1 quart of berries. Cover, and cook over a slow fire. Stir fre-
quently, and mash the fruit. When all are mashed, and the pulp
smooth, take from the fire and add sugar to taste. Dissolve the
sugar and pour into a mould wet with cold water. Or, put through
a coarse sieve before filling the mould. |
GREEN CURRANT SAUCE.
Stem them carefully, wash, and cook in a very little water, as
they are quite juicy. When they begin to boil, add sugar genei-
ously, and cook 5 minutes longer. Serve cold.
vane
1€0 FRUIT.
MISCELLANEOUS.
AMBROSIA,
6 sweet oranges, 1 grated pineapple,
Powdered sugar, 1 grated cocoanut.
Peel, slice and seed the oranges, taking out as much of the core
as possible, pare and remove the eyes from the pineapple before
grating, and fili a dish with alternated layers of orange, pineapple
and cocoanut, sprinkling sugar over each. Or, use 6 oranges, 6
lemons and 2 cocoanuts, or only oranges and cocoanuts.
BAKED APPLES—1.
Cut out the blossom and stem ends of tart apples, fill with sugar,
bake till soft, and serve warm or cold. Or, pare and core tart
apples; lay them in an earthen dish with a very little water. Fill
the cavity of each apple with sugar, a bit of butter, a slice of lemon
or a sprinkling of cinnamon. Cover and bake slowly 1 hour.
Serve with plain or whipped cream. Use 1 cup sugar, 1 table-
spoon butter, 1 cup water, to 3 pints apples. If sweet apples are
used, bake twice as long, and omit the cinnamon, using half the
quantity of sugar.
BAKED APPLES—2.
Wash and prick the skins of nice, sweet apples. Place in a pan
with a very littie water. Bzeke 2 hours in a moderate oven, bast-
ing with the juice 2 or 3 tines. Sprinkle with a little sugar 15
minutes before taking from the oven. Let them remain covered
until cold, and serve with cream.
BAKED APPLES, PEACHES OR PEARS,
Wipe the fruit, and put into a jar with sugar between the layers,
covering them with cold water. Bake 3 or 4 hours closely coy-
ered in a slow oven. Add half the quantity of water and sugar to
sweet apples. If the pears are large bake 5 or 6 hours, and they
may be flavored with stick cinnamon, or lemons cut in slices, or
both. Pare peaches before baking them.
APPLE COMPOTE—1.
Select apples that will cook well without breaking ; pare, core,
and cook till three-fourths done in a syrup made with 1 pound
sugar and 1 pint water. Skim out of the syrup and putin a hot
oven for a few minutes; boil the syrup while the apples are in the
FRUIT. 161
oven; then dip each apple in the syrup, place in a nice dish, and
pour the syrup over them. Cover with a meringue and brown
slightly. Or, serve cold, with cream or eustard.
APPLE COMPOTE—-2,
1 pound pared and cored apples, 3g bex gelatine,
3% pound sugar, Whipped cre-.m.
Make a syrup of the sugar with enough water to dissolve it.
When it comes to a boil put in the fruit and cook until clear but
whole. Remove from the fire to a glass bowl. Have the gelatine
ready, dissolved in half a cup of hot water, stir at once into the hot
syrup, and strain it over the apples. When cold, heap whipped
cream over it. Sliced lemons may be added to the syrup, and a
slice of the lemon served on each apple.
FRIED APPLES.
Quarter and core apples without paring ; heat the frying pan with
butter in it and lay the apples in the pan, skin side down, sprinkle
with a little sugar, and, when nearly done, turn and brown thor-
oughly. Or, cut in slices across the core, and fry like pancakes,
turning when brown. Serve with sugar sprinkled over them.
ICED APPLES.
Pare and core 12 large apples, fill with sugar and a little butter
and nutmeg; bake until nearly done, let cool, and remove to an-
other plate, if it can be done without breaking them ; if not, pour
off the juice, cover them with icing, and brown lightly. Serve with
cream.
JELLIED APPLES.
Pare, core and slice 8 sour apples, and put them in layers into
an earthen baking dish, with brown sugar and cinnamon, Allow
at least 1 large cup sugar and 4 tablespoons water to the apples.
Cover with a buttered plate and bake very slowly 2 or 3 hours.
Let it stand until cold. When turned out it should be a firm mass,
with the red slices showing through the clear jelly.
FRIED BANANAS,
Peel and slice lengthwise, fry in butter, sprinkle with sugar, and
serve. The bananas must be ripe, but firm, and the red variety is
preferable.
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HIS ‘‘pertection of summer refreshment” is peculiarly an
American delicacy, though attainable in some form all! over
Kurope. —
The two divisions of ice cream are the American, or Philadel-
phian, and Neapolitan; the former is more of a cream, the latter
partakes of the nature of a custard.
The essentials for making good ice cream are the best cream,
ripe, juicy fruit, when fruit is used, and granulated sugar. What
is called ‘‘double” cream, or that skimmed from milk after stand-
ing twenty hours, should be used, as it whips without any waste.
Cream from milk standing one-half the time is called ‘‘single,”’
and is preferable for coffee.
Milk is frequently used in cheaper or fancy creams with eggs,
cornstarch, arrow-root or gelatine. A difference of opinion exists
as to heating the cream, some claiming that the raw cream has a
harsh taste, is more likely to turn, and does not freeze smoothly.
Add the flavoring after the first freezing. As freezing increases
the bulk of the composition, do not have the freezer more than
three-quarters full.
When eggs are to be substituted for cream, increase tne amount
of sugar used, in the proportion of one-half cup to six eggs. Too
much sugar hinders freezing. The eggs must be perfectly fresh or
the cream is injured. Add a little salt or grated lemon peel to
the milk to correct its flat taste. Never cook fruit flavors with
cream, ‘To avoid acidity or a fermented taste, use only perfect,
ripe, fresh fruit. The genuine flavors, though expensive, are eco-
nomical, as it requires very little to be effective.
General directions for freezing: Use the best freezer, and have
all things in readiness. Allow ten pounds of ice and two quarts
of rock salt to a gallon freezer. Put the ice in a coffee sack and
162
ICE CREAM. | 163
pound very fine for the first freezing. Set the cylinder in the tub,
and pour in the cream, which should be very cold. Cover, and
turn the crank to see if it works right. Put in ioe to the depth of
three inches, then one inch of salt, and fill the tub with alternate
layers, finishing with a layer of ice. Turn the crank slowly and
steadily, but do not freeze the cream too fast. In twenty or thirty
minutes unscrew the crank, wipe off the cover, and remove the
dasher. Scrape down the cream from the sides with a broad
knife, a wooden one is best, and beat hard several minutes. This
makes the cream smooth. Replace the cover, plug the dasher
hole, taking great care that no salt creeps in. Drain off the water
and repack with coarser ice and salt. Cover with a thick piece of
carpet and set away in a cool place. Or, pack in moulds, and
place in pails filled with layers of salt and ice. Cover and set
away. Wrap a hot cloth around the mould for a few moments
and the cream will turn out readily. Should the ice in the tub
melt rapidly while freezing, drain off the water, add more ice and
salt, see that it is packed solidly, and continue the work of freez-
ing. If any cream or ice is left in the freezer, pour it out inte
porcelain-lined pans, and keep in a cold place to use again.
Great care should be used in keeping the freezer sweet and
clean.
ICE CREAM—1.
2 quarts cream, 1 pound sugar,
Flavoring.
This is the regular proportion for pure ice cream, and all creams
made on this basis, without milk or eggs, are called Philadelphia
creams. It may be frozen without heating, or the cream may be
heated in a double boiler. Sift in the sugar when the water boils.
Cool and freeze, add the flavoring just before freezing and pack-
ing. In all the recipes, follow the general directions for freezing
and packing, unless others are given.
ICE CREAM—2
1 pint cream, 3{ pound sugar,
1 pint milk, 3 eggs,
Flavoring.
Seald the milk, and add the sugar beaten with the eggs, or
the yolks of eggs and 1 white. Beat thoroughly together, strain,
164 ICE CREAM.
add the cream, and cook until it thickens, stirring constantly. ©
Cool, flavor and freeze. Or, beat the yolks of 2 eggs and 1 table.
spoon cornstarch or arrow-root with the sugar, and add to the
milk, Strain and cook. When smoothly thickened, remove and
cool. Whip the whites, beat into the cream, and add to the com-
position, with the flavoring, when it is ready to freeze. This recipe
requires more flavoring than pure cream.
ICE CREAM—=3.
1 pint milk, 1 saltspoon salt,
1 quart cream, 1 tablespoon flavoring,
2 cups sugar, 2 tablespoons flour,
2 eggs.
Seald the milk in a double boiler. Beat the eggs, flour, and 1
cup of sugar together till light, and then turn into the milk. Stir
constantly till thickened, and then occasionally. Cook 20 min-
utes. When cold add the second cup of sugar, the cream and the
flavoring, strain into the freezer and freeze.
ICE CREAM WITHOUT A FREEZER.
1 quart milk, 1% pounds sugar,
1ig quarts cream, 8 eggs.
Make a custard of the above ingredients, according to directions
for Custard Ice Cream, adding the beaten whites of eggs, the
cream and vanilla iust before freezing. Chill the mixture, pour
into a pail with a tightly-fitting cover, and place on a flat block of
ice 2 inches thick on the bottom of the packing pail or tub. Pack
in pounded ice and salt, ice 2 parts, salt 1 part. Beat the cream
in the freezer 5 minutes. Put on the top, cover with thick cloths
and turn steadily until the water begins to rise. Uncover, scrape
the cream thoroughly from the bottom and sides of the pail and
beat until the custard is a smooth, half-frozen paste. Cover, drain
off the brine, fill up the tub with ice and salt, and repeat the
former process. Continue in this way until the cream is frozen.
At the last opening see that the cream is higher in the center than
at the sides. Put on the cover, ice, salt, and an old thick
blanket, and leave it some hours, replenishing with ice and salt,
and draining off the water when necessary. All creams frozen in
this manner should be partly custard.
{CE CREAM. 165
BANANA ICE CREAM,
3 quarts cream, 14g pounds sugar,
3 tablespoons gelatine, 6 large bananas,
Lemon juice.
Heat 1 quart of cream, add the sugar, and gelatine; stir till
dissolved, and strain. When cool stir in the bananas, thoroughly
mashed or chopped fine, and the lemon juice, then freeze. Or,
substitute 1 quart of milk and 4 eggs for 1 quart of cream, cook
the custard till it thickens and proceed as with full cream recipe.
BISQUE ICE CREAM.
3 quarts cream, 2 ounces macaroons,
1 pound sugar, 2 ounces kisses,
4 lady fingers, 3 teaspoons vanilla,
Roll very fine, or crush and sift through a sieve, the kisses, lady
fingers and macaroons. Heat 1 quart of cream in a double boiler,
then add the sugar, stirring until dissolved. Remove from the
fire and cool. Add the rest of the cream, put into the freezer, and
when nearly stiff, stir in the sifted cakes and vanilla. A richer
coloring is given by adding 2 teaspoons caramel. Beat until
smooth, and follow directions for freezing and packing. The
cream must stand at least 2 hours before using. This makes one
gallon of cream when frozen.
BOSTON BROWN-BREAD ICE CREAM.
2 quarts cream, 14g pounds sugar,
10 eggs, 3{ pound brown bread.
Roll and sift the dried toasted bread. Put 1 quart of cream
into a custard-kettle, heat, and add the sugar and well-beaten eggs.
Strain, and stir constantly until it thickens smoothly. Remove
from the fire, add the remainder of the cream, cool and freeze.
When nearly frozen beat in the powdered bread, and finish accord-
ing to general directions. The eggs and one-half pound of sugar
may be omitted. Biscuit Cream is made by substituting three-
quarters of a pound of stale sponge cake for the bread.
CARAMEL ICE CREAM.
Make a foundation as for Ice Cream—3. Put 1 seant cup of
sugar into a frying pan and stir over the fire till the sugar turns
liquid and brown, add this to the hot custard, in place of 1 cup of
sugar.
sf
166 ICE CREAM.
CHOCOLATE ICE CREAM—1.
2 quarts cream, 13g pounds sugar,
1 pint milk, 14g pound grated chocolate,
Vanilla.
Use the unsweetened chocolate. Heat the milk and make a
smooth paste with the chocolate. Add the sugar, mix thoroughly
with the cream, flavor, and freeze according to directions. Or,
scrape 2 ounces of Baker’s chocolate, and cook till smooth and
glossy with 2 tablespoons sugar and 2 of boiling water. Add this
to the custard or cream while in the double boiler. When cold,
add 1 tablespoon vanilla.
CHOCOLATE ICE CREAM—2Z.
1 quart rich cream, 3 eggs,
1 pint new milk, 1 pound sugar,
6 tablespoons grated chocolate.
Scaid the milk, and add the sugar, the eggs well beaten, and the
chocolate rubbed smooth in a little milk. Beat well, place over
the fire and heat until it thickens a little, stirring constantly,
strain, add a tablespoon thin, dissolved gelatine, and, when cold,
place in the freezer ; when half frozen add the cream, weil whipped,
and finish.
To make a block of chocolate and vanilla: freeze the creams
separately, and before packing fill a mould with two or three layers
of cream according to taste. Pack the mould in ice and salt, and
let it stand at least 2 hours.
COFFEE ICE OREAM—1.
2 quarts cream, 1 pound sugar,
1g pound ground Java and Mocha coffee.
Put into a double boiler 1 quart of cream and the coffee. Let
it stand 15 minutes in hot, not boiling water, strain and squeeze
to obtain the strength, and stir in the sugar. When cold, add the
rest of the cream and freeze.
COFFEE ICE CREAM—2Z,
1 quart cream, 13 pounds suagay,
1 quart milk, 8 eggs,
1 quart strong, clear, hot coffee.
Heat the milk, and add the sugar and beaten eggs, (8 yolks and
2 whites may be used) strain, add coffee, cook till thick, and cool.
Add the cream just before freezing.
ICE CREAM. 167
SHERBETS,
1 pint fruit juice, 1 pound sugar,
1 pint water, 3 eggs, whites.
These proportions are good for all varieties of fruit juices, and
many nice combinations may be made. Currant sherbet is im-
proved by adding raspberries in equal proportions. In lemon or
orange sherbets soak the grated rinds of the fruit 10 minutes, in
the boiling water to be used for syrup, and strain over the sugar.
Prepare as for ices, and freeze according to directions. Ices or
sherbets are used in layers with ice cream in moulds, and are con-
sidered excellent. In making orange sherbet the lemons may be
omitted
PINEAPPLE SHERBET.
1 quart grated pineapple pulp, 13¢ pounds sugar,
2 lemons, juice, 1 pint water,
2 eggs, whites.
Dissolve the sugar and bring to a boil, skim if not clear, and
eool. Add to the pulp when cold, stir in the lemon juice, and
freeze. Beat the whites of eggs thoroughly, and add to the ie
when nearly frozen. The lemon juice may be omitted.
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fE fiesh of animals, pcultry and game goes under the general
term meat. In some localities the steak of large fish is
erroneously classed under that name. Meats are made up of sev-
eral substances—fibrine, gelatine, fat, aloumen, and the juice of flesh.
The real color of fibrine is white, taking its pinkish tinge from
the blood. This goes to form the fiber and muscle of meat, and is
made hard and tongh by hard boiling, butis soluble ina moderate heat.
Therefore, if meat has strong and tough fiber, put it on in boiling
water, place the kettle where it will simmer, and boil gently for a
long time. In this way the toughest meat may be made tender
and palatable. Plunging into bailing water at first closes the tis-
sues and keeps in the juices of the meat. Gelatine is found in the
bones, tendons, gristle, skin, sinews, and about the joints. Soak
the parts from which it is to be removed in cold water, and then
boil very gently for five or six hours, or until the meat is tender.
Remove all bones and meat by straining; set where it will cool,
when the fat will be found at the top, and the gelatine in a jelly-
like mass at the bottom. ‘This is useful for preparing jellied
meats, sauces, sausages, meat loaves, meat cheeses, and pressed
meats of every kind; or, warmed up properly with a spoonful! of
rice, a little milk, salted and flavored, it is good food for invalids.
The fat of meats gives warmth, and is an appropriate food for
a cold climate. In temperate regions it should be used sparingly.
The fat that comes out when cooking meat should be saved by
itself. That of pork makes lard, and by careful and sufficient cook- |
ing may be kept any length of time. That from beef is tallow,
and may be used in smali quantities with lard nicely rendered, as
drippings.
The juices of meat may be obtained by chopping the raw meat,
inclosing in a jar, placing in cold water, and gradually raising the
temperature until the water gently boils. This juice is used in
168
MEATS. 169
making teas and in extracts of meat. When meats are cooked for
the meat itself, they should be so quickly heated at first as to
close the tissues, and keep in the juices; but when used for soups
or teas they may be very gradually heated to bring out the juices.
Young animals are tender, and do not need so much cooking,
but their meat is not as nutritious as that of older ones. *
Meats are always in season, though it were better to use the fat-
ter meats in cooler, and leaner meats in warmer weather. Do not
put meat directly upon the ice, or allow it to lie wrapped in
butcher’s paper. Take care of it when it first comes to the house,
and, if there is a bloody piece about it, remove it. Lay it on a cool
dish, and if to be kept some time, lay bits of charcoal about it, and
place over ice in a cooler, as recommended for fish. Meat may be
kept a long time in cold weather if care is taken, and it is much
less expensive to buy a large quantity than to buy by the piece.
Broiling is the most wholesome method of cooking meats, and
very acceptable to invalids. Tough steak is made more tender by
pounding or hacking with a dull knife, but some of the juices are
lost by the operation; cutting it across in small squares with a
sharp knife on both sides is best. Tough meats are improved by
lying two hours on a dish containing three or four tablespoons
each of vinegar and salad oil, or butter, a little pepper, but no salt,
and turning every twenty minutes. The action of the oil and vine-
gar softens the fibers without extracting their juices. Trim off all
superfluous fat, but never wash a freshly cut steak. Never salt or
pepper steak or chops before or while cooking, but if very iean, aip
in melted butter. Turn steaks with a small pair of tongs, as
piercing with a fork frees the meat juices.
Frying is properly cooking in fat enough to cover the article,
and when the fat is hot, and properly managed, the food is crisped
at the surface, and does not absorb the fat. The process of cook-
ing in just enough fat to prevent sticking has not yet been named
in English, and is sautéing, but is popularly known as frying, and
ought to be banished from all civilized kitchens. The secret of
success in frying is what the French call the ‘‘surprise.” The
fire must be hot enough to sear the surface and make it impervious
to the fat, and at the same time seal up the rich juices. As soon
170 MEATS.
# the meat is browned by this sudden application of heat, the
pan may be moved to a cooler place on the stove, that the process
may be finished more slowly.
BEEF.
Beef should have a good outside layer of fat, and be well mar-
bled with fat. The flesh should also be firm, of a bright red color,
and the suet dry, and easily broken with the fingers. In buying
a quarter of beef for immediate use, give the preference to a hind
quarter. The fore quarter is cheaper, and contains, besides the
roasting and boiling pieces, quite a good many pieces that may be
corned, and kept; but it has less steak and thick pieces than the
hind quarter. If a housekeeper has a butcher on whom to rely,
it would be an invaluable lesson to go to his shop, observe the
meat as it is cut and sorted, learn the different parts, and how to
distinguish between them. Better pay him for the teaching, than
to pay for sirloin, and get round steak. The first cut of sirloin is
the end of the muscle, and not apt to be very tender. The second
cut contains more of the tenderloin and is considered the best steak.
The best pieces for roasting are the sirloin, tenderloin, and rib
pieces. The sixth, seventh and eighth ribs are the best. It is well
in a rib roast to have the bones taken out, and the roast rolled a
tied by the butcher. Meat that is desired rare should have a Vv...
hot oven at first, and small pieces require a hot oven to preve” | dry-
ing. For a large rare roast allow ten minutes to the pow ., anda
longer time for one better done. The first strong heat s« the oven
sears the meat, and keeps the juices inside; by lessening the heat
afterward the inside is cooked without any burning of the surface.
A double iron pan is particularly nice for al) oasting purposes. —
The gravy of roast meats is found in te dripping pan, under
the fat, and should be poured carefully off and saved. If no
water has been used in roasting, stock will need to be added, as
only the fat will be found in the pan; but if water has been used,
it will be meat-flavored enough to add water to make a sufficient
quantity. If not brown enough, brown flour in the oven and rub
smooth with a little butter, add to the gravy, and boil up slowly.
Add sait and pepper. If it should prove lumpy, for any reason,
aa
MEATS. i py
it shouid be strained through a wire strainer. ‘Twice the quantity
of gravy needed should be made, as it is most useful in warming
over the cold meats. Never serve a white gravy, however well
made, with roast meat, nor should it be so brown as to have a
burned taste.
BEEFSTEAK BROILED—1.
Broiling steak is the very last thing to be done in getting break-
fast or dinner; every other dish should be ready for the table, so
that this may have undivided attention. A steel gridiron with
slender bars is best, as the common broad, flat iron bars fry and
scorch the meat, imparting a disagreeable flavor. The dampers
which shut off the draft to the chimney should be thrown open to
take the flames in that direction. Lift the broiler from the fire
before removing the lid, as the smoke and flames rush out past the
meat and smoke it. Place the steak on a weil-greased gridiron,
turn often so that the outside may be seared at once; when done,
which will require from 5 to 10 minutes, lay it on a hot platter, sea-
son with salt, pepper, and bits of butter, cover with a hot platter,
and serve at once. If the fat drips on the coals below, the blaze
may be extinguished by sprinkling with salt; withdraw the grid-
iron to prevent the steak from acquiring a smoky flavor. Always
have a brisk fire, whether broiling in a patent broiler directly over
the fire or on a gridiron over a bed of live coals.
Or, lay a thick, tender steak upon a well-greased gridiron over
hot coals; when done on one side have ready the warmed platter
with a little butter on it, lay the steak, without pressing it, upou
the platter with the cooked side down so that the juices which have
gathered may run on the platter, quickly place it again on the
gridiron, and cook the otherside. When done, place on the platter
again, spread lightly with butter, season with salt and pepper, and
set it where it will keep warm, for a few moments, but do not let
the butter become oily, Serveon hot plates. It may be garnished
with fried sliced potatoes, or with browned potato balls the size
of a marble, piled at each end of the platter.
BEEFSTEAK BROILED—2Z.
Remove the fat and bone. Grease the gridiron with the fat and
lay on the steak. Broil over a clean fire, turning often. If liked
172 MEATS.
rare, broil from 3 to 5 minutes, or longer if it is to be well done. |
Serve on a hot platter ; add butter, salt, pepper, and cover for a few
minutes with a hot cover. This is for steak an inch thick. If
cooked through, a red juice follows the fork. If blood follows of
a dark red color the steak is raw. If the steak is tough, pound
with a steak pounder or hack with a sharp knife, but in this case
the outside must be quickly seared over or the juices will be lost.
BEEFSTEAK FRIED.
When the means to broil are not at hand, heat the frying pan
very hot, put in a steak previously hacked, let it remain a few
moments, loosen with a knife and turn quickly several times; re-
peat this, and when done transfer to a hot platter; add salt,
pepper, and bits of butter; pile the steaks one on top of an-
other, and cover with a hot platter. This way of frying is both
healthful and delicate. Or, heat the skillet, trim off the fat from
the steak, cut in small bits and set on to fry; meanwhile pound
the steak, draw the bits of suet to one side and put in the steak,
turn quickly several times so as to sear the outside, take out on
a hot platter previously prepared with salt and pepper, dredge
well with flour, return to the skillet, repeating the operation until
the steak is done; lay on a hot platter, covering with another one,
and place where it will keep hot while making the gravy. Stir a
tablespoon dry flour in the skillet, being sure to have the fat boil-
ing hot, brown, free from lumps, (the bits of suet may be left in,
drawing them to one side until the flour is browned), pour in half
a pint of boiling water, milk, or cream, stir well, season with pep-
per and salt, and serve ina gravy tureen. Spread bits of butter
over the steak and send it to the table at once. This is more
economical, but not so wholesome as broiling.
BEEFSTEAK WITH OYSTERS,
Cook the liquor of half a pint of oysters 2 minutes, skim well,
add the oysters and boil 2 minutes, add 2 tablespoons cracker,
rolled fine and smoothed with an equal amount of butter. Broil a
nice steak carefully, lay it in a deep dish, adding salt, pepper, and
butter, and pour the oysters over it. Serve with nice, brown, but-
tered toast and a glass of cranberry jelly.
= ‘
MEATS: 1735
BEEFSTEAK WITH TOMATOES.
10 tomatoes, or 1 pound can, % pint beef stock,
1 rolled cracker, 1 onion.
Pare and stew the tomatoes with the onion in the beef stock 7 f
hour, and add the cracker, with salt and pepper. Broil a nice
steak carefully, add butter, salt, pepper, and lay in a hot, deep.
platter. Pour the boiling sauce over the steak, and serve hot,
with short eakes just from the oven. The onion and cracker may
be omitted from the sauce.
CORNED BEEF, BOILED.
Soak over night if very salt, but if beef is young and properly
corned this is not necessary; pour over it cold water enough to
cover it well, after washing off the salt. The rule for boiling
meats is 25 minutes to a pound, but corned beef should be placed
on a part of the stove or range where it will simmer, not boil, un-
interruptedly from 4 to 6 hours, according to the size of the piece.
If to be served cold, let the meat remain in the liquor until coid.
Tough beef should remain in the liquor until the next day, and
be brought to the boiling point just beforeserving. Simmer a brisket
or plate-piece until the bones are easily removed, fold over, form-
ing a square or oblong piece, place sufficient weight on top to press
the parts closely together, and set where it will become cold. This
gives a firm, solid piece to cut in slices, and is a delightful relish.
Boil the liquor down, remove the fat, season with pepper or sweet
herbs, and save it to pour over finely-minced scraps and pieces of
beef; press the meat firmly into a mould, add the liquor, and
place over it a close cover with a weight upon it. When turned
from the mould, garnish with sprigs of parsley or celery, and serve
with fancy pickles or French mustard.
FRESH BEEF, BOILED.
Wipe well, and if rib pieces, the bones may be removed and a
close roll made by tying with strong twine. Plunge into boiling
water, enough to cover it, skim when it boils, and cook very slowly
until tender. Do not salt until half an hour before it is cooked.
The rule for boiling beef is 25 minutes to the pound and 25 min-
utes extra, but one must be governed by the age and quality of
the beef. After the beef is removed, boil the water quickly to 1
174 _ MEATS.
quart of liquid. Set self-sealing glass jars on a thick wet cloth,
fill with the boiling liquor, put on the rubber, two if the can is old,
~ and screw the top down quickly. Set away in a cool, dark place,
- and use as stock for gravy or soup.
FILLET OF BEEF.
Remove all veins and tough portious, with most of the fat. Rub
well with salt, pepper and flour. On the bottom of the dripping
pan place the pieces of fat, and a slice or two of fat salt pork.
Have a hot oven and bake nearly 40 minutes. Take out and baste
thoroughly. Sift cracker crumbs over it, and lay on several bits
of butter. Keturn it to the oven, brown quickly. and remove.
Make the gravy as in directions for brown gravy, and to a portion
of it add fried mushrooms, and serve with the roast. Garnish
with nasturtium leaves and bloom. A stuffing may be made as for
turkey, and baked separately, often basted with the meat gravy.
BEEF HEABT, BOILED.
Prepare the samega@g for beef tongue. To flavor the heart, or
prepare it for pressed meat, boil a half pound salt pork with it,
and add spices and pepper to taste when it is chopped. To make
into mince pies boil with the pork and chop both, or salt and boil
alone.
BEEF HEART, STUFFED.
Take a beef, sheep or calf’s heart, wash thorcughly to remove
all blood, make the two cells into one by cutting through the par-
tition with a long, sharp knife, being careful not to cut through to
the outside; fill the cavity with a stuffing made as for roast turkey,
cover with greased paper or cloth to secure it in place, and bake
2 hours or longer, in a deep pan with plenty of water, basting and
turning often, as the upper part particularly is apt to get dry.
While the heart is roasting, put the valves or ‘‘ deaf ears,” which
must be cut off after washing, into a saucepan, with a pint of cold
water and a sliced onion. Let simmer slowly 1 hour; melt a
tablespoon butter, add a tablespoon flour, then the strained liquor
from valves, boil up and serve as gravy.
BEEF LOAF.
One of the cheapest meats for breakfast or tea, as well as one of
the nicest, is a beef loaf. Buy 4 or 5 pounds of the cheapest
4
\
MEATS. 175
pieces of beef, such as neck or rib pieces—those that are usually
sold for a stew, but pieces without much bone,—if a larger loaf is
desired a beef’s heart may be added. Wash and cover with boil-
ing water, and add a pound of salt pork, not too fat. Care must
be taken that every scrap put into the kettle is perfectly clean and
untainted, and scraps of steak or roast beef may be added. Let
it come to a boil and skim, even the third time, if necessary. Put
where it will just simmer all day. Remove, chop, and pick ont all
hard pieces and bones. Add 6 crackers and, a little at a time, the
liquor in which it was boiled until it is a thick mass. It may not
take all the liquor. Add salt and pepper to taste. Butter a deep
bread tin and pack the meat in solidly. Place in the oven and let
stay 10 minutes, or until heated through. Set in a co!d place.
When partly cool if not solid enough put ona pressure. To serve,
loosen from the edges of the pan, hold in boiling water for a min-
ute or two, turn out, and slice with a sharp knife from the end.
If for breakfast, and potatoes are to be ed, make a brown
gravy with the liquor that may have been ff
This recipe may be varied to suit the meat in quantity and kind.
If the meat is quite fat, or contains a good deal of gelatine, it may
take more crackers. If very lean, as it would be if made wholly
of heart and the pork, less crackers should be used. Other meats,
as veal, pork, lamb, etc., may be used in this way and are very
nice. If liver is added to it, first scald it and turn the water off.
Cut it into small pieces and put into the kettle 30 minutes before
removing from the fire.
BEEF A LA MODE.
In a piece of the rump, cut deep openings with a sharp knife;
put in pieces of pork, cut into dice, previously rolled in pepper,
salt, cloves and nutmeg. Into an iron stewpan lay pieces of pork,
sliced onions, slices of lemon, one or two carrots, and a bay leaf;
lay the meat on and put over it a piece of bread crust as large as
the hand, one-half glass currant jelly, lemon juice, and afterwards
an equal quantity of water or broth, till the meat is half covered;
cover the dish close and cook till tender. Then take it out, rub
the gravy thoroughly through a sieve, skim off the fat, add sour
cream, return to the stewpan and cook ten minutes, Instead of
*
176 MEATS.
cream, capers or sliced cucumber pickles may be added to the
gravy, or a handful of grated gingerbread or rye bread. The meat
may also be laid for some days before cocking in spiced vinegar.
RAGOUT OF BEEF.
6 pounds round, 6 cloves,
¥% pound salt pork, 1 stick cinnamon,
6 ripe tomatoes, Whole black peppers,
2 or 3 onions, ¥% cup vinegar.
Cut the tomatoes and onions into a kettle or pan having a
closely fitting cover, and add the spices; gash the meat, stuff with
the fat salt pork, cut into square bits, place it on the other ingre-
dients, and pour over them the juice of a lemon and a cup of
water; cover tightly, and bake in a moderate oven; cook slowly 4
or 5 hours, and, when half done, salt to taste. When cooked,
take out the meat, strain the gravy and thicken with flour.
BEEF ROAST.
Take a rib piece or loin roast of 7 to 8 pounds. Beat it thor-
_ oughly all over, lay it in the roasting dish and baste it with meited
butter. Put into the well-heated oven, and baste frequently
with its own fat, which will make it brown and tender. If, when
it is cooking fast, the gravy is growing too brown, turn a glass of
boiling water into the bottom of the pan, and repeat this as often
as the gravy cooks away. ‘The roast needs nearly two hours time
for cooking, and must be brown outside but inside red and juicy.
Season with salt and pepper. Serve with brown gravy and garnish
with sliced lemons.
BEEF ROAST WITH PUDDING.
Roast beef as directed; make a Yorkshire pudding, to eat with
the roast, as follows:
Yorkshire Pudding.
1 pint milk, 3 cups flour,
Pinch of salt, 3 eggs. j
Beat to a smooth batter, and pour into the dripping pan under
the meat, or into a hot pan with some of the drippings from the
beef which is roasting, and bake 30 minutes. Cut in squares and
serve on the platter with the roast.
ee
MEATS, 177
RIB ROAST.
Remove the ribs and backbone. Roll up smoothly and as
Closely as possible, the butcher will do this if asked, wind tightly
with twine, and roast as sirloin, except that it will take a little
longer to the pound. The potatoes may be browned in tne pan
with the beef. Serve with brown gravy in which a little parsley
has boiled. Garnish with parsley and sliced blood-beet pickles.
THE RUMP ROAST.
Many prefer this roast to the other pieces as it is cheaper, all
good and comes in better shape. It is excellent cold. Rub well
with pepper and flour. When the flour in the pan is browned pour
in a pint of water, and baste often. Ifa soft stewing sound comes
from the oven it is doing well, but if the fat sizzles and snaps
the water is out and the fat burning. If the whole rump is used
carve it lengthwise. Many prefer the gravy when an onion or two
has been roasted with the beef. Salt at the last basting.
SIRLOIN OF BEEF ROASTED.
Procure 8 pounds of the second cut of sirloin. No washing is
necessary if the butcher is neat in handling it. Trim off all un-
sightly pieces and bits of gristle and wipe carefully with a wet
cloth. Tie and skewer it into the shape to serve on the table.
The flank piece may be cut off and left in the pan or saved for
soup or stock. Use a large dripping pan. Lay the meat skin side
down on a rack, or three or four sticks laid crosswise in the pan.
Rub it well with flour. Have a quick fire to sear the cut sides of
the meat, and when the flour on the bottom of the pan is brown
the heat is great enough and may be gradually reduced. Many
add a pint of hot water at this point to avoid so much basting.
Baste often by dipping the fat and gravy from the pan over the
meat. If the beef is liked very rare, an hour of steady baking
aiter it is seared will be sufficient, but if well done, keep in a slow
steady heat a half hour longer. There is much danger of burning
the fat in the pan if the water is not added; it will need constant
' watching, and great care must be given the fire. When nearly
done turn and brown the under side and place skin side up on the
_ platter. Carve by cutting thin slices parallel with the ribs, and
____ by running the knife down the backbone to separate the slices. I
a. an Ae
178 MEATS.
some prefer the tenderloin, remove it from under the bone and slice
in the same manner. Serve with mashed or browned potatoes,
brown sauce or gravy. The meat may be made more attractive by
a garnish of celery leaves and bunches of barberries. .
ROUND OF BEEF SPICED.
/
20 pounds round, 1 ounce cloves,
1 quart salt, 3 ounces saltpetre,
1 nutmeg, 1g ounce allspice,
Rub the salts and spices together until fine. Rub the beef well
with this powder after removing the bone. Put a part of the
powder into a tub just large enough to hold the meat. Lay the
beef on it and pour over it the rest of the powder. Rub it well
every day for ten days. Wash the beef and bind it up compactly
with a tape and fill in all spaces with pieces of suet. Lay ina pan
of convenient size and drop bits of suet over it. Sprinkle with 3
ounces brown sugar, 1 tablespoon pepper, 1 ounce powdered mace,
and add 1 pint of water, with the juice of a lemon. Cover closely
and simmer 7 or 8 hours, adding water as it boils dry.
BEEF SMOTHERED.
Use 4 pounds of rump, or other thick roasting piece. Sear
quickly on a hot frying pan or inavery hotoven. Put into astew-
kettle with 14 cups of boiling water. Cover closely and put where
it will just boil. Watch that the water does not boil away, or the
meat will burn. Cook until tender, or about 3 hours. Add salt
15 minutes before taking up. Remove the meat carefully to a
hotplatter. Add more water to the gravy, if necessary, and thicken
with 1 tablespoon flour smoothed in bu >r._ Serve the gravy in
a boat.
MEATS. | 179
MISCELLANEOUS RECIPES.
It has been said that wasting is carried on so far and so exten.
sively in American kitchens that it will soon be one of the com-
mon sciences, also, that the food thrown away by Americans would
feed comfortably the French people. Granted the last statement to
be exaggerated, the fact remains that the national habit is one of
great prodigality in the use and waste of cooked and uncooked
food. The following recipes suggest one means of improvement.
DRIED BEEF.
Slice it very thin, put in a frying pan with water to cover, let it
just boil, pour off the water, and add a pint of milk, a lump of
butter, and a thickening of a little flour and milk; stir well, and
jast before serving, add an egg, stirring it in quickly; or, chip
very fine, freshen, add a lump of butter, 6 or 8 eggs, stir well, and
serve at once. Cold, boiled or baked beef may be sliced and
cooked in the same way. When ends or thin pieces of dried beef
become dry and hard, put in cold water and boil slowly 6 or 8
hours, and slice when cold; or, soak over night in cold water, and
boil 3 or 4 hours. Many think all dried beef is improved by this
method.
BEEFSTEAK STUFFED.
This is nice for dinner, and can be prepared from a rather poor
flank or round steak; pound it well, season with salt and pepper,
spread with a nice dressing, roll up and tie closely with twine, put
in a kettle with 1 quart boiling water, boil slowly 1 hour, take out
and place in a dripping pan; add the water in which it was boiled,
baste frequently until a nice brown, and make a gravy of the drip-
pings; or, put it at once into the dripping pan, skewer 2 slices of
salt pork on the top, add a very little water, baste frequently, and,
if it bakes too rapidly, cover with a dripping pan.
CROQUETTES.
Croguettes are made of meat or fowl previously cooked. They
are dropped in boiling lard like fritters, and the easiest method is
to lay them in a wire basket and plunge them for 5 or 10 minutes
into the hot fat. They must be light, crisp and brown, but not
greasy. It is better to make the day before using, and when
wanted lay them in a hot ovenon a thick, soft paper. Fiat cakes,
180 MEATS.
called balls, browned nicely on both sides, are a species of cro- |
quettes, and may be cooked in boiling lard, instead of frying in a
pan. After the croquette mixture is prepared, then comes the
moulding into round and long rolls, say 1 by 24 inches. Have —
convenient to the moulding board, a saucer of flour, one of beaten
egg, and a bowl of sifted bread crumbs. Let the hands be well
floared. Take 1 tablespoon of the prepared meat, roll it between
the palms of the hands into the required shape; if too thin they
will break in frying. Dip them first into the egg, then the bread
crumbs, being careful that they are well covered. Lay on a plat-
ter, separated from each other, and place them in a cold place for
1 hour at least. Then put them into a frying basket, and plunge
into the boiling lard. When a golden brown, take out and lay on
a clean paper in the mouth of the oven to dry. Garnish chicken
croquettes with fried parsley, or stick a sprig of parsley or celery
into one end. Lobster croquettes may be garnished with lettuce,
or cress, or slices of lemon.
CHICKEN CROQUETTES—1.
1 cooked chicken, Cream,
2 eggs, Celery,
Salt and pepper, Parsley.
Pound, or chop the meat very fine, add a little minced celery
and parsley, and chopped oysters if liked; season with salt and
pepper, moisten with cream or gravy, mix with the beaten eggs,
and make into long balls. Egg and crumb, and boil in lard.
CHICKEN CROQUETTES—2Z.
1 chicken, 44 pound butter,
1g cup cream, 1 tablespeon flour,
1g cup broth, 2 eggs, yolks,
Salt and pepper.
Stew a three-pound chicken in a very little water flavored with
parsley, celery, and onion, if the taste is liked. When done, cool,
and chop very fine. Rub the butter and flour together, cook in a
custard kettle, add the cream and broth. Boil till well thickened,
take off the fire, add vepper and salt, and the chicken. Mix well,
and stir in slowly the well-beaten eggs. Cook uncovered a few
minutes, stizring constantly. Take out to cool and shape into
rolls, Beat the yolk of 1 egg with 1 tablespoon of cream, dip the
= int “
ee
MEATS. 181.
rolls in this and then in sifted bread crumbs, and after standing 1
hour, boil in Jard. These are improved by adding a little nutmeg
and lemon juice just before taking from the fire.
Veal may be substituted for chicken in this and the previous
recipe, and many consider turkey better than chicken.
MEAT CAKES,
Scraps of meat, as steak, roast, etc., may be chopped fine, patted
into cakes an inch thick, and broiled over a quick fire; or laid in
a very hot spider, and turned when brown. Serve with butter,
salt, and pepper. ‘These need to be well done. Spices, sage,
savory, or any flavor may be added in the mixing. If herbs are
used they should be dried and sifted.
MEAT CROQUETTES.
Use beef, chicken, lamb, mutton, veal or fish. To 1 pound meat
use one-fourth pound bread crumbs, except in the case of fish,
when potato is used. Moisten with gravy, cream, or a butter
sauce, and mix with a beaten egg. Season with celery salt, pep-
per and salt, but omit the celery and add catsup to the beef and
fish mixture. [finish according to directions,
SALMI OF DUOK.
Cut cold duck into nice pieces. Put the bones and giblets into
a saucepan and cover with hot water; when it boils add 1 onion
sliced, cloves, a bunch of herbs, pepper and salt. Cover and cook
slowly 1 hour. Then strain, and cool sufficiently to take off any
fat that has risen to the top. Return to the fire, add, when hot,
_ the pieces cf duck and simmer 1 hour more. Water may be added
if needed. Brown 1 tablespoon each of flour and butter together,
stir into the meat, and let boil up. Arrange the duck on a platter
and garnish with croutons, bread cut in narrow oblong, or diamond
shapes, fried in boiling fat, or border with boiled rice. Stewed
green peas may be added just before it is thickened.
HASH.
Cold meat of any kind will do, but corned beef is best ; remove
all surplus fat and bits of gristle, season with salt and pepper,
chop fine, and to one-third meat add two-thirds chopped cold boiled
potato; 1 onion chopped very fine may be added. Place in the
dripping pan, dredge with a little flour, and pour in at the side of
——— a me
182 MEATS,
the pan a little water; put in the oven, and do not stir; when the i
flour is light brown, and has formed a sort of crust, take out, add
a lump of butter, and stir it through several times. Or, by cook-
ing longer, it may be made of cold raw potatoes, which peel, slice,
and let lie in salt and water half an hour before chopping. For
fresh meat and potatoes, always use the proportions given above, and
before chopping, season with pepper and salt, a chopped onion if
liked; place in a hot skillet, moisten with water or gravy, add a
little butter or nice beef drippings, stir often until warmed through,
cover, and let stand on a moderately hot stove 15 minutes. When
ready to dish, run the knife under and fold as an omelet, and
serve with tomato catsup. In making veal hash use milk instead
of water with the gravy. In making hash, meats may be com-
bined if there is not enough of a kind.
TURKEY HASH.
Pick the meat off turkey bones, shred it in small bits, add dress-
ing and fine pieces of light biscuit, mix all together and put into a
dripping pan; thoroughly moisten with the gravy, place in a hot
oven 20 minutes, and serve. Or, warm the remnants of the tur-
key over after the style of scalloped oysters. The common error
in heating over meats of all kinds is putting them into a cold skil-
let, and cooking a long time. This second cooking is more prop-
erly only heating, and should be quickly done. All such dishes
should be served hot with some sort of tart jelly. Save a can of
currant juice, from which to make jelly in the winter, and it will
be as fresh and delicious as when made in the summer,
TOAD-IN-THE-HOLE.
i cup milk, 1 egg,
1 cup flour, Pepper and salt,
1 pound lamb chops or beefsteak.
Beat the ege thoronghly, add the milk, and stir in the flour; the
mixture should be like that for batter cakes. Butter well a pud-
ding dish; lay in the chops, sprinkle with pepper and salt; pour
over the batter, and bake 1 hour. Or, cut the steak in small
pieces, season, stir into the batter and bake.
MACARONI AND MEAT.
Chop lean, cold, roast beef or mutton very fine; nearly fill a
\
:
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|
MEATS. | 183
pudding dish with cold boiled macaroni; in the center put the
chopped meat, carefully flavored with salt, pepper, thyme, and, if
liked, a little liquor from canned tomatoes, Pour stock or gravy
over all; cover with bread crumbs, add 2 tablespoons melted but-
ter, and bake half an hour.
PATTIES.
Use recipe for Pyramid Patés, or make a puff paste, and after it
has waited 1 hour in the ice box, or a very cold place, roll out
quickly and cut rounds one-quarter inch thick with a biscuit cut-
ter. Use three for a p4té, cutting a small round from the centre
of two. Lay the rings on the whole one and bake in a quick oven.
Just before taking from the stove, glaze with the white of an egg.
A little round may be baked to serve as a cover to each pate.
These may be filled with the remnants of meat, poultry, fish or oys.
ters, prepared in a tempting manner. Chicken and veal prepared
as for croquettes make a nice filling. When the p4tés are filled
and covered, heat through in a hot oven. Slices of stale bread, an
inch thick, may be cut into rounds; and a small circle cut outfrom
the centre to half its depth. Fry as croquettes, and fill with
minced chicken, turkey or meat, seasoned with its gravy.
BEEFSTEAK PIE.
Cut steak and a small slice of ham into dice; put them into a
frying pan with a little butter and 2 chopped onions; let them
simmer 15 minutes; add 1 pint sliced potatoes, 1 pint stock, with
salt, pepper, and a little flour. Cook 20 minutes, and pour into a
baking dish lined with a nice pastry. Cover, and bake till done.
Or, cut beefsteak into half-inch pieces, season, lay in a dish lined
with paste, add butter, water or stock, and a littie flour; cover, and
bake in a moderate oven.
LANCASHIRE PIE.
Take cold beef or veal, chop, and season as for hash; have
ready hot mashed potatoes, seasoned; put in a shallow baking dish
first a layer of meat, then a layer of potatoes, and so on, till the
dish is full; smooth over the top of the potatoes, and make little
holes in which place bits of butter; bake a nice brown.
' MEAT PIE.
Put a layer of cold roast beef or other meat, chopped very fine,
184 MEATS.
in the bottom of a dish, season with pepper and salt, add a layer . '
of powdered crackers, with bits of butter, a little milk, and fill the
dish with alternate layers; moisten with gravy or brotb, or warm
water; spread over all a thick layer of crackers which have been |
seasoned with salt and mixed with milk and a beaten egg; stick
bits of butter thickly over it, cover with a tin pan, and bake from
half to three-quarters of an hour; remove the cover 10 minutes be-
fore serving, and brown. Or, cover some bones with a pint of
cold water, and let them simmer for an hour; strain and add a
chopped onion, 3 tablespoons Chili sauce, a level tablespoon salt,
and the chopped meat; let simmer a few minutes, thicken with a
tablespoon flour mixed in water, let boil once, take off and cool ;
put a layer of this in a pudding dish, then a layer of sliced hard-
boiled eggs and a few slices of cold, boiled potatoes; repeat the
process. Cover with pastry or a baking powder crust, make an
opening in the center, and bake 40 minutes.
MUTTON PIE.
Spread the bottom of a baking dish with bread crumbs, and fill
with alternate layers of cold roast mutton, cut in thin slices, and
tomatoes, peeled and sliced; season each layer with pepper, salt
and bits of butter. The last layer should be of tomatoes spread
with bread crumbs. Bake three-quarters of an hour, and serve
immediately.
VEAL AND HAM PIE,
Prepare a seasoning of 3 parts salt, 1 part pepper, and a dust
of nutmeg. Take meat in the proportion of two-thirds veal to
one-third ham, cut into thin slices, rub with the above seasoning,
roll up and place them in a dish, adding water and chopped hard-
boiled eggs. If the ham is very salt, use less salt and more pep-
per in the seasoning. Parsley improves veal. Forcemeat, catsup,
mushroom, tomato, or a little Worcestershire sauce may also be
added. Use good pastry for the pie.
—_ a g N
MEATS. ~ 3 185
SIRLOIN OF BEEF,
In carving beef, mutton, lamb,
; =s-= —— pork and veal, thin, smooth slices
(Gp (2 7: 7 a i. i are desirable. Cut across the
ally Ge : : j grain, taking care to pass the
ea ARS i ». knife through to the benes of the
7 Pa meat. There are two modes of
carv rving a ee of Hoot: either by cutting long, thin slices from 3
to 4, and serving it with a bit of the fat underneath the ribs, or by
cutting thicker slices, from 1 to 2, through the tenderloin.
Carve a rib roast from the thick to the thin end. Before slicing
run the knife behind and under the meat, to free it from the bones.
E =
p=]
HAM.
A ham may be carved in three
ways: First, by cutting long,
delicate slices, through the thick
fat from 1 to 2, down to the bone;
second, by running the point
of the knife in the circle in the
| middle, and cutting thin circular
slices, thus Heoping | the ham moist; and last, and most economic-
ally, by beginning at the knuckle, ve 5, and slicing upward
A leg of pork may be carved like ham.
LEG OF MUTTON,
In carving a leg of mutton the
best slices are obtained from the
center, by cutting from 1 to 2;
and very good cuts are found on
=z the broad end from 5 to6. Some
= —— ~” epicures prefer slices nearer the
knuckle, , but they » are dry. The cramp-bone is a delicacy, and is
obtained by cutting down to the bone at 4, and running the knife
under it in a semi-circular direction to 3. The fat so esteemed by
_ many lies on the ridge 5. By turning over the meat excellent
slices are found and may be cut lengthwise.
186 MEATS.
SHOULDER OF MUTTON. |
A shoulder of mutton should
= BE nt, F eI
4 fe, = 6 be cut down to the bone, in the |
AF ar. INS direction of the line 1, and thin |
y ZA fa 4 SS S ?
ail
Y Fare nine pm nein Same
92 OG A :
Be ee ee SS
slices of lean meat taken from
each side. The best fat is found
at 2, and should be cut in that
i aie ; direction. Several tempting slic-
es may be cut on either side of the line 3, and on the under side
TONGUE,
A tongue should be carved as
‘‘thin as a wafer ;” its delicacy.
depends in a great degree upon
that. The center slices are con-
sidered the best, and should be
Ss GE cut across at the line 1; serve
the slices taken from each side, with a portion of the fat which is
at “ts foot.
FILLET OF VEAL.
Carve thin smooth slices from the top and serve with portions of
thefatand dressing. In carving abreast of veal, first separate the
breast and brisket. Carve a loin roast like sirloin of beef, and a
rib roast like beef, but in thicker slices, and serve with the fat and
kidney.
HAUNCH OF VENISON.
A haunch of venison snould
be cut across te the bone on the
line 1-3-2, turn the dish 4 little,
put the point of the knife at 3,
and cut down as deep as possi-
ble in the direction of 3-4, and continue to cut slices on the right
and left of the line. The fattest parts are found between 4 and 2.
A loin of veal or a loin of mutton should be jointed by the butcher
before it is cooked, and the carver easily cuts through the ribs. A
portion of the kidney and the fat should be served on each plate.
——s
ea ne
eee Sn ee
ATSUPS, sauces and vinegars come under this caption and
are served with various dishes, or incorporated into others, to
give an appetizing or piquant flavor.
COLD CATSUP.
4g peck tomatoes, 1 cup salt,
4 heads celery, 46 cup white mustard seed,
3 white onions, 2 red peppers,
1 cup nasturtiums, 1 tablespoon black pepper,
1 cup horse-radish, 1 tablespoon ground cinnamon,
1 cup sugar, 1 teaspoon ground cloves,
1 quart vinegar.
Chop ripe tomatoes and the onions and sprinkle with salt, letting
them stand 2 hours. Chop finely the celery, red peppers and nas-
turtium seeds, and grate the horse-radish. Mix these with the salt,
spices, sugar, and vinegar. Drain the tomatoes and onions, mix
thoroughly with the other ingredients, and seal in jars.
CUCUMBER CATSUP.
3 onions, 1 tablespoon salt,
3 red peppers, 1 quart vinegar,
12 large ripe cucumbers, j
Pare, seed and grate the cucumbers. Let the pulp drain all
night from a thin bag. Throw away the juice and add the salt and
vinegar to the pulp, with finely chopped onions and peppers. Mix
well and seal in bottles. Serve with fish.
CURRANT CATSUP.
3 quarts currant juice, 1 tablespoon cinnamon,
3 pounds sugar, 1 teaspoon cloves,
1 pint vinegar, 1 teaspoon pepper,
1 teaspoon nutmeg.
Boil 20 minutes, then put in bottles and cork tight.
GOOSEBERRY CATSUP.
8 pounds gooseberries, 4 ounces cinnamon,
4 pounds brown sugar, 2 ounces cloves,
1 pint vinegar.
. ‘ste gooseberries should be almost rine. Wash and put them
187
188 RELISHES.
into a porcelain kettle; mash, scald and rub them through a coarse —
sieve; add the sugar and boil 3 hours, then the spices tied in a
bag, and cook a little longer, Add or omit vinegar and bottle im-
mediately.
GRAPE CATSUP.
5 pounds grapes, 1 tablespoon cinnamon,
2% pounds sugar, 1 tablespoon cloves,
1 tablespoon allspice, lg tablespoon salt,
i tablespoon pepper, 1 pint vinegar.
Stew the grapes over a slow fire until soft. Then strain through
a sieve. Add the sugar, vinegar and spices. Boil until thickened
and bottle. ,
MUSHROOM CATSUP.
1 ounce whole allspice, 4g ounce ginger root,
24 whole cloves, 1 blade mace.
Wipe freshly-gathered mushrooms and put in layers in an earth.
en dish, sprinkling each layer with salt. Cover with a damp foldeo
cloth, and let stand 36 hours in a warm place.- Strain through uw
coarse sieve. To 1 quart juice add 1 ounce peppercorns ; put in
a kettle and boil half an hour; add the spices, let simmer gently
15 minutes, take from the fire and cool. When cold, strain and
seal in glass bottles.
SUPERIOR CATSUP.
4g bushel tomatoes, 1 tablespoon cayenne pepper,
3 tablespoons salt, 1 tablespoon allspice,
2 tablespoons sugar, 1 tablespoon cloves.
Slice the tomatoes, boil 15 minutes or till tender, strain through ©
a hair sieve, add the other ingredients and cook down slowly in a
porcelain-lined kettle to half the quantity. Three white onions may
be added, and if very sour catsup is liked one cup of vinegar, just
before bottling; otherwise it is no improvement.
GREEN TOMATO CATSUP.
4 quarts tomatoes, 2 tablespoons mustard,
2 quarts cabbage, 2 tablespoons pepper,
1 pint onions, 2 tablespoons ginger,
6 pods red peppers, i tablespoon cloves,
1 pound brown sugar, 1 tablespoon cinnamon,
1 tablespoon horse-radish, 1 tablespoon mace. 4
Chop finely the tomatoes, are se onions and peppers; sprinkle |
RELISHES. | 189
with salt and let stand over night. Drain, add the spices and sugar
and boil slowly 4 hours; it should be thick and smooth. Keep in
bottles.
TOMATO CATSUP.
1 bushel tomatoes, 2 ounces allspice,
12 white onions, 1 ounce cloves,
2 pounds brown sugar, 2 ounces mustard,
2 quarts vinegar, 2 grated nutmegs,
1 pint salt.
Select firm ripe tomatoes, wipe them with a damp cloth, and
slice into a porcelain-lined kettle. Pour over them 3 pints water,
and throw in the sliced onions and 2 handfuls peach leaves. Boil
till the tomatoes are soft, which will takefrom 1 to2 hours. Strain
through a coarse sieve, return the liquid to the kettle and add the
spices ground and mixed, the salt, sugar and vinegar. Mix weil
together before setting over the fire. Boil slowly 2 hours, stirring
almost constantly to prevent burning. Cayenne pepper may be
added to taste. fill bottles and seal. Keep in a cool dry place.
WALNUT CATSUP.
Gather walnuts while sufficiently tender to run a needle through
them. Pound in stone mortar. Put them into a porcelain-lined ket-
tle, cover with water and cook slowly 2 or 3 hours. Strain, and add
to the liquor 1 teaspoon each ground mace and cloves; boil down
to one-third the quantity. Hill the bottles with equal bares of the
mixture and strong vinegar and seal immediately. A little garlic
Bey be added with the Bpices. te
WORCESTERSHIRE CATSUP. “i
4 gill walnut catsup, lg ounce cayenne pepper,
4% gill made mustard, 10 whole cloves,
4 heads bruised garlic, 1 blade mace,
6 mashed anchovies, 1 quart vinegar.
Mix all tt @ ingredients but the catsup and mustard, cover and
let stand 18 hours. Sift and add the catsup and mustard. Keep
2 weeks in a stone jug; then bottle and seal.
M PREPARED HORSE-RADISH.
1 coffeecup grated horse-radish, 2 tablespoons white sugar,
> 4g teaspoon salt, 1 pint cold vinegar.
Mix ere Ty and keep well corked in a large-mouthed bottle.
fae”
oe -
| .
diments, vit
T HE materials for salad must be fresh and of the best quality,
and their combination harmonious. Lettuce, celery and cress
must be washed carefully, dried lightly and handled delicately.
Lettuce and cress should be shredded with the fingers, celery and
cabbage cut with a knife, vegetable salads stirred as little as possi-
ble, and all salads served the day they are prepared. All gristle,
fat, and skin must be removed from fowl or meat, and the flesh cut
in pieces with a knife.
All the ingredients of a salad, as well as the bowl, fork and spoon,
used in the preparation should be very cold, and the dressing be
mixed in a cool place. Salad dressing cannot be made in a hurry,
and requires both carefulness and patience on the part of the one
who prepares it.
Be careful that the olive oil is the best; powder the yolks of
hard-boiled eggs in a mortar, or rub them smooth with the back of
a spoon; beat the yolks of raw eggs thoroughly, and save the
whites for cake or icing for they add nothing to the salad. Add |
the dry things to the eggs first, and if it is of the character of a
Ny ORB BIE shea, oo tig together. Add the oil, crop by drop,
ping in a little vin
curdling, Mix u ntils sr
Long pr actice will ni
an ega. A asin les
favorite when prepared. |
for vinegar, Oadby bitens vei ees Fre set butter and
sweet creamy may bey, used in place of oil. ed dressing is
made in as miler ma nner to boiled custard, beating the eggs, con
te. tog gether, and cooking in boiling water. The
butter may be added before “théldredsing is taken from the stove,
but it is better MBE to add the cream until afterward. All except
hot dvessing should be made at least three hours before Pores. Bh
Di OMe
SALADS. 19%
The following salad rhyme of Sidney Smith loses none of its
charm through repetition:
SALAD DRESSING.
To make this condiment your poet begs
The pounded yellow of two hard-boiled eggs;
Two boiled potatoes, passed through kitchen sieve,
Smoothness and softness to the salad give;
Let onion atoms lurk within the bowl,
And, half suspected, animate the whole;
Of mordant mustard, add a single spoon,
Distrust the condiment that bites so soon;
But, deem it not, thou man of herbs, a fault
To add a double quantity of salt;
Four times the spoon with oil from Lucca crown;
And twice with vinegar procured from tuwn;
And lastly, o’er the favorite compound toss
A magic soupcon of anchovy sauce.
O green aud glorious! O herbaceous treat!
"T would tempt the dying anchorite to eat;
Back to the world he’d turn his fleeting soul,
And plunge his fingers in the salad bowl,
Serenely full, the epicure would say,
‘Fate cannot harm me—I have dimed to-day.”
2 tables ons ¢ a 1 ' on salt,
+ tabl poons bi tras, “« iad pepper,
3 eggs. ll
cream or aie nd vines
smooth and thi So is prevent burning. "igh 0 cabbage
or potato salad. “|. I *
SALAD DRESSING—2.
2 eggs, yolks, 28 teaspoon white sug tT;
\% teaspoon pepper, ne “1 teaspoon Salt)
2 teaspoons made mustard, 1 tablespoon Siter,
cup vinegar, 4g cup milk.
sat thoroughly the yolks of the eggs in a bowl; mix with the
at a
192 SALADS.
ua
other ingredients; set in a kettle of hot water and stir constantly
till it thickens. When cool, it is ready for use. This is sufficient
for 3 pints of sliced cabbage, and should be thoroughly mixed with
the cabbage before serving.
BOTTLED SALAD DRESSING.
8 eggs, 1 tablespoon black pepper,
1 cup sugar, 1 tablespoon salt,
i cup cream, 1 tablespoon mustard,
1 cup butter, 14 pints vinegar,
A pinch cayenne.
Beat the yolks of eggs, add the other ingredients except the
butter and mix thoroughly; heat the vinegar, add the butter, boil
and pour over the mixture, stir well while cooking, and when cold
bottle and set in acool place. It will keep for weeks in the hot-
test weather and is excellent for cabbage or lettuce.
GOOD SALAD DRESSING.
3 eggs, yolks, 1 tablespoon mustard,
1 cup vinegar, ¥% tablespoon sugar,
4g cup warm water, 1 teaspoon salt,
1g cup cream, or butter, Cayenne pepper.
Mix the sugar, salt, pepper, mustard and water; when smooth
add the cream or melted butter. Let it come to a boil; take from
the fire, and whip into the previously beaten eggs, Cook in boiling
water, and when thickened, add the vinegar gradually. . Use when
cold. Or, beat the eggs and condiments together; add the vine-
gar and water and cook in a custard kettle until thick. Take from
the fire and beat in the cream. In place of warm water use milk,
and the sharpness of the vinegar will be modified. Good for use
with any salad. es
FRENCH DRESSING.|
¥ cup Olive oil, ad "
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