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THE INTERNATIONAL JEWISH COOK BOOK
By FLORENCE KREISLER GREENBAUM
Instructor in Cooking and Domestic Science
1600 RECIPES ACCORDING TO
THE JEWISH DIETARY LAWS
WITH _the_ RULES _for_ KASHERING
* * * * *
THE FAVORITE RECIPES OF
AMERICA, AUSTRIA, GERMANY,
RUSSIA, FRANCE, POLAND,
ROUMANIA, Etc., Etc.
_SECOND EDITION_
1919
*PUBLISHERS' NOTE*
It is with pleasure, and pardonable pride, that the Publishers announce
the appearance of _The International Jewish Cook Book_, which, "though
we do say it ourselves," is the best and most complete _kosher_ cook
book ever issued in this country. It is the direct successor to the
"Aunt Babette Cook Book," which has enjoyed undisputed popularity for
more than a generation and which is no longer published. _The
International Jewish Cook Book_ is, however, far superior to the older
book. It is much larger and the recipes are prepared strictly in
accordance with the Jewish dietary laws.
The author and compiler, Mrs. Florence K. Greenbaum, is a household
efficiency woman, an expert Jewish cook, and thoroughly understands the
scientific combining of foods. She is a graduate of Hunter College of
New York City, where she made a special study of diet and the chemistry
of foods. She was Instructor in Cooking and Domestic Science in the
Young Women's Hebrew Association of New York, and is now Instructor and
Lecturer for the Association of Jewish Home Makers and the Central
Jewish Institute, both under the auspices of the Bureau of Jewish
Education (Kehillah).
Mrs. Greenbaum knows the housewife's problems through years of personal
experience, and knows also how to economize. Many of these recipes have
been used in her household for three generations and are still used
daily in her home. There is no one better qualified to write a Jewish
Cook Book than she.
Suggestions and additional recipes, for inclusion in later editions of
the book, will be gratefully accepted by
THE PUBLISHERS. _New York, February, 1918_.
*PREFACE*
In compiling these recipes every effort has been made to bear in mind
the resources of the Jewish kitchen, as well as the need of being
economical and practical.
The aim throughout has been to lay special emphasis on those dishes
which are characteristically Jewish--those time-honored recipes which
have been handed down the generations by Jewish housewives (for the
Sabbath, Passover, etc). But the book contains a great many other
recipes besides these, for the Jewish cook is glad to learn from her
neighbors. Here will be found the favorite recipes of Germany, Hungary,
Austria, France, Russia, Poland, Roumania, etc.; also hundreds of
recipes used in the American household. In fact, the book contains
recipes of every kind of food appealing to the Jewish taste, which the
Jewish housewife has been able to adapt to the dietary laws, thus making
the Cook Book truly _International_.
The manner of presentation is clear and simple, and if directions are
followed carefully, will insure success to the inexperienced housewife.
For the book has been largely planned to assist her in preparing
wholesome, attractive meals; to serve the simplest as well as the most
elaborate repast--from appetizer to dessert--without transgressing the
dietary laws. At the same time the book offers many valuable suggestions
and hints to the most expert cook.
In this book are also directions for making meat substitutes and many
economies of the hour, which have been added to meet the needs of the
present day.
*REMARKS*
The Jewish housewife enjoys the enviable reputation of being a good
cook; in fact she is quite famous for her savory and varied dishes. Her
skill is due not so much to a different method of cooking as to her
ingenuity in combining food materials. The very cuts of meat she has
been always accustomed to use, are those which modern cooks are now
advising all to use. The use of vegetables with just enough meat to
flavor, as for instance in the Shabbos Shalet, is now being highly
recommended.
While it is not given to each and every woman to be a good cook, she can
easily acquire some knowledge of the principles of cooking, namely:
1. That heat from coal, charcoal, wood, gas or electricity is used as a
medium for toasting, broiling or roasting.
2. That heat from water is used as a medium for boiling, simmering,
stewing or steaming.
3. That heat from fat is used as a medium for deep fat frying.
4. That heat from heated surfaces is used in pan-broiling, saute,
baking, braising or pot-roasting.
The length of time required to cook different articles varies with the
size and weight of same--and here is where the judgment of the housewife
counts. She must understand how to keep the fire at the proper
temperature, and how to manage the range or stove.
In planning meals try to avoid monotony; do not have the same foods for
the same days each week. Try new and unknown dishes by way of variety.
Pay attention to garnishing, thereby making the dishes attractive to the
eye as well as to the palate.
The recipes in this book are planned for a family of five, but in some
instances desserts, puddings and vegetables may be used for two meals.
Cakes are good for several days.
Do not consider the use of eggs, milk and cream an extravagance where
required for certain desserts or sauces for vegetables, as their use
adds to the actual food value of the dish.
As a rule the typical Jewish dish contains a large proportion of fat
which when combined with cereal or vegetable fruits, nuts, sugar or
honey, forms a dish supplying all the nourishment required for a
well-balanced meal. Many of these dishes, when combined with meat,
require but a small proportion of same.
Wherever fat is called for, it is intended that melted fat or dripping
be used. In many of the dishes where fat is required for frying, any of
the good vegetable oils or butter substitutes may be used equally well.
These substitutes may also be used in place of butter or fat when same
is required as an ingredient for the dish itself. In such cases less fat
must be used, and more salt added. It is well to follow the directions
given on the containers of such substitutes.
It is understood that all meats be made _kosher_.
Before preparing any dish, gather all materials, and see that all the
ingredients are at hand.
*RULES FOR KASHERING*
In the religious and dietary laws of the Jewish people, the term
"kasher" is applied to the preparation of meat and poultry, and means
"to render fit" or "proper" for eating.
1. To render meat "fit" for food, the animal must be killed and cut up
according to the Jewish method of slaughter, and must be purchased from
a Jewish butcher.
2. The meat should be put into a pan, especially reserved for this
purpose, entirely covered with cold water, and left to soak for half an
hour. Before removing the meat from the water every particle of blood
must be washed off. It should then be put upon the salting board (a
smooth wooden board), placed in a slanting position, or upon a board
with numerous perforations, in order to allow the blood to freely flow
down. The meat should then be profusely sprinkled on all sides with
salt, and allowed to remain in salt for one hour. It is then removed,
held over a sink or pan, and well rinsed with cold water three times, so
that all the salt is washed off. Meat left for three days or more
unsoaked and unsalted, may be used only for broiling over coals; it may
not be cooked in any other way.
The ends of the hoofs and the claws of poultry must be cut off before
the feet are _kashered_.
Bones with no meat or fat adhering to them must be soaked separately,
and during the salting should not be placed near the meat.
3. The liver must be prepared apart from the meat. It must be cut open
in both directions, washed in cold water, and broiled over the fire, and
salted while it is broiling. It should be seared on all sides. Water
must then be poured over it, to wash the blood away. It may then be used
in any manner, as the heat has drawn out the blood. Small steaks and
chops may be _kashered_ in the same way.
4. The heart must be cut open, lengthwise, and the tip removed before
being soaked, so that the blood may flow out. The lungs likewise must be
cut open before being soaked. Milt must have veins removed.
5. The head and feet may be _kashered_ with the hair or skin adhering
to them. The head should, however, be cut open, the brain taken out, and
_kashered_ separately.
6. To _kasher_ suet or fat for clarifying, remove skin, and proceed as
with meat.
7. Joints from hind-quarters must not be used, until they have been
"porged," which means that all veins of blood, forbidden fat, and
prohibited sinew have been removed. In New York City no hind-quarter
meat is used by orthodox Jews.
8. All poultry must be drawn, and the inside removed before putting in
water.
Cut the head off and cut the skin along the neck; find the vein which
lies between the tendons, and trace it as far back as possible; at the
back of the neck it divides into two branches, and these must be
removed.
Cut off the tips of the wings and the claws of the feet. Proceed as with
meat, first cutting open the heart and the liver. Eggs found inside of
poultry, with or without shells, must be soaked and when salted be
placed in such a position that the blood from the meat does not flow
upon them. Such eggs may not be eaten with milk foods.
In conducting a kosher kitchen care must be taken not to mix meat and
milk, or meat and butter at the same meal.
The utensils used in the cooking and serving of meat dishes may not be
used for milk dishes. They should never be mixed.
Only soaps and scouring powders which contain no animal fat are
permitted to be used in washing utensils. Kosher soap, made according to
directions for making hard soap, may be used in washing meat dishes and
utensils.
To follow the spirit as well as the letter of the dietary laws,
scrupulous cleanliness should always be observed in the storing,
handling and serving of food.
It is very necessary to keep the hands clean, the flours and cereals
clean, the ice-box clean, and the pots and pans clean.
*CONTENTS*
PUBLISHERS' NOTE
PREFACE
REMARKS
RULES FOR KASHERING
APPETIZERS
SANDWICHES
SOUPS
GARNISHES AND DUMPLINGS FOR SOUPS
FISH
SAUCES FOR FISH AND VEGETABLES
SAUCES FOR MEATS
FRYING
ENTREES
MEATS
POULTRY
STUFFINGS FOR MEAT AND POULTRY
VEGETABLES
TIME TABLE FOR COOKING
SALADS AND SALAD DRESSINGS
FRESH FRUITS AND COMPOTE
MEHLSPEISE (FLOUR FOODS)
CEREALS
EGGS
CHEESE
BREAD
COFFEE CAKES (KUCHEN)
MUFFINS AND BISCUITS
PANCAKES, FRITTERS, ETC.
CAKES
ICINGS AND FILLINGS FOR CAKES
PIES AND PASTRY
COOKIES
DESSERTS
STEAMED PUDDINGS
PUDDING SAUCES
FROZEN DESSERTS
CANDIES AND SWEETS
BEVERAGES
CANNED FRUITS
JELLIES AND PRESERVES
BRANDIED FRUITS
CANNED VEGETABLES
VEGETABLES PRESERVED IN BRINE
PICKLES AND RELISHES
PASSOVER DISHES
INDEX
TABLE OF WEIGHTS AND MEASURES
MEASUREMENT OF FOOD MATERIALS
*APPETIZERS*
CANAPES
For serving at the beginning of dinner and giving a zest to the
appetite, canapes are extremely useful. They may be either hot or cold
and made of anything that can be utilized for a sandwich filling. The
foundation bread should be two days old and may be toasted or fried
crouton fashion. The nicest way is to butter it lightly, then set it in
a hot oven to brown delicately, or fry in hot fat.
The bread should be cut oblong, diamond shaped, in rounds, or with a
cutter that has a fluted edge. While the toast is quite hot, spread with
the prepared mixture and serve on a small plate with sprigs of
watercress or points of lemon as a garnish.
Another way is to cut the bread into delicate fingers, pile it log-cabin
fashion, and garnish the centre with a stuffed olive. For cheese canapes
sprinkle the toast thickly with grated cheese, well seasoned with salt
and pepper. Set in a hot oven until the cheese melts and serve
immediately.
SARDINE CANAPES
Toast lightly diamond-shaped slices of stale bread and spread with a
sardine mixture made as follows:--Skin and bone six sardines, put them
in a bowl and run to a paste with a silver spoon. Add two tablespoons of
lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two
teaspoons of chopped parsley and four tablespoons of creamed butter.
Garnish with a border of whites of hard-boiled eggs, finely chopped, and
on top scatter shredded olives.
WHITE CAVIAR
Take roe of any fish, remove skin, salt; set aside over night. Next day
beat roe apart, pour boiling water over it and stir; when roe is white,
pour off the water and let drain; then put in pan with two tablespoons
of oil and salt, pepper, a little vinegar, and mix well. Let stand a few
days before using.
This caviar may be substituted in all recipes for the Russian caviar or
domestic caviar may be procured in some shops.
CAVIAR CANAPES
Cut the bread about one-quarter of an inch thick and two inches square
(or round), and after it is toasted spread over each slice a teaspoon of
ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon
chopped parsley; spread the mixture over the caviar and serve with
quarters of lemon.
ANCHOVY CANAPES
Cut the bread as for caviar canapes and spread with anchovy paste. Chop
separately the yolks and whites of hard-boiled eggs and cover the
canapes, dividing them into quarters, with anchovies split in two
lengthwise, and using yolks and whites in alternate quarters.
ANCHOVY CANAPES WITH TOMATOES
For each person take a thin slice toast covered with anchovy paste. Upon
this place whole egg which has been boiled four minutes, so that it can
be pealed whole and the yolk is still soft. Around the toast put tomato
sauce.
CHOPPED ONION AND CHICKEN FAT
Chop one yellow onion very fine, add four tablespoons of chicken fat
(melted), salt to taste. Serve on slices of rye bread. If desired, a
hard-boiled egg chopped very fine may be mixed with the onions.
BRAIN (APPETIZER)
Cook brains, let cool and add salt; beat up with chopped onions, juice
of one and a half lemons and olive oil. Serve on lettuce leaves.
BLACK OLIVES
Pit black olives, cut them very thin, and prepare as brain appetizer;
beat well with fork.
CHICKEN LIVER PASTE, No. 1
Wash thoroughly several fowls' livers and then let them simmer until
tender in a little strong soup stock, adding some sliced mushroom,
minced onion, and a little pepper and salt. When thoroughly done mince
the whole finely, or pound it in a mortar. Now put it back in the
saucepan and mix well with the yolks of sufficient eggs to make the
whole fairly moist. Warm over the fire, stirring frequently until the
mixture is quite thick, taking care that it does not burn.
It should be served upon rounds of toast on a hot dish garnished with
parsley.
IMITATION PATE DE FOI GRAS
Take as many livers and gizzards of any kind of fowl as you may have on
hand; add to these three tablespoons of chicken or goose fat, a finely
chopped onion, one tablespoon of pungent sauce, and salt and white
pepper to taste. Boil the livers until quite done and drain; when cold,
rub to a smooth paste. Take some of the fat and chopped onion and simmer
together slowly for ten minutes. Strain through a thin muslin bag,
pressing the bag tightly, turn into a bowl and mix with the seasoning;
work all together for a long time, then grease a bowl or cups and press
this mixture into them; when soft cut up the gizzards into bits and lay
between the mixture. You may season this highly, or to suit taste.
CHICKEN LIVER PASTE, No. 2
Take one-quarter pound chicken livers that have been boiled soft; drain
and rub through grater, add one-quarter cup of fresh mushrooms that have
been fried for three minutes in two tablespoons of chicken fat, chop
these, mix smooth with the liver, moistening with the fat used in frying
the mushrooms, season with salt, pepper, paprika and a little onion and
lemon juice. Spread on rye bread slices. Garnish plate with a red radish
or sprigs of parsley.
CHOPPED HERRING
Soak herring a few hours, when washed and cleaned, bone and chop. To one
herring take one onion, one sour apple, a slice of white bread which has
been soaked in vinegar, chop all these; add one teaspoon oil, a little
cinnamon and pepper. Put on platter in shape of a herring with head at
top and tail at bottom of dish, and sprinkle the chopped white of a
hard-boiled egg over fish and then the chopped yolk.
CHEESE BALLS
Take mashed cream cheese--add butter, cream and a little paprika. You
can chop either green peppers, almonds or olives in this mixture, or the
juice of an onion. Roll into small balls and serve on lettuce leaves.
This is also very good for sandwiches.
EGG APPETIZER
Boil eggs hard. Cut slice off the end, so that the egg will stand firm.
Dip egg in French dressing, then with a pastry bag arrange sardellen
butter on the top of egg. Have ready small squares of toasted bread,
spread with a thin layer of sardellen butter, on which to stand the
eggs. Caviar, mixed with some finely chopped onion, pepper and lemon
juice, may be used instead of the sardellen butter, but mayonnaise must
be used over the caviar.
DEVILED EGGS WITH HOT SAUCE
Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same:
one dessertspoon of melted butter, Cayenne pepper, salt and chopped
parsley. Mash this mixture very fine and refill the whites of the eggs
and turn over on platter.
*Sauce.*--One tablespoon of butter, one tablespoon of flour, a pinch of
Cayenne pepper, salt and one pint of milk. Stir this mixture continually
until it thickens; beat the yolk of one egg and pour the hot gravy over
the same. Dress with chopped parsley and eat very hot. Sherry wine can
be added if desired.
STUFFED YELLOW TOMATOES
Take small yellow tomatoes, scrape out the centre and fill with caviar.
Serve on lettuce or watercress.
A DELICIOUS APPETIZER
Take as many slices of delicately browned toast as people to serve,
several large, firm tomatoes sliced, one green pepper, and store cheese.
Place a slice of tomato on each slice of toast and season with salt and
pepper and a dot of butter. Place several long, curly strips of pepper
around the tomato, and cover with a thin slice of the cheese. Place in
the oven until the cheese is melted. Serve piping hot.
CELERY RELISH
Boil about six pieces of celery root. When soft, peel and mash. Season
with salt, pepper, a little onion powder, a teaspoon of home-made
mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on
the top of the pyramid, and on top of that either a little well-seasoned
caviar or some sardellen butter shaped in a pastry bag. Serve on a slice
of beets and a lettuce leaf.
SARDELLEN
Take one-quarter pound salted sardellen and soak in water over night.
Bone the next morning, put in cloth and press until dry; chop very fine,
almost to a paste; take one-half pound sweet butter, stir to a cream and
add the sardellen. Serve on toasted cracker or bread. Sprinkle with the
grated yellow and grated white of egg.
STUFFED EGGS
Hard boil eggs, drop into cold water, remove shells, cut each in half
lengthwise. Turn out yolks into a bowl. Carefully place whites together
in pairs, mash yolks with back of a spoon. For every six yolks put into
bowl one tablespoon melted butter, one-half teaspoon mustard (the kind
prepared for table), one teaspoon salt, dash of cayenne pepper. Rub
these together thoroughly with yolks. Make little balls of this paste
the size of the yolks. Fit one ball into each pair whites.
NUT AND CHEESE RELISH
Mix one package cream cheese with one cup of chopped nut meats, one
teaspoon of chopped parsley, two tablespoons of whipped cream, salt and
red pepper. Roll into balls and serve cold, garnished with parsley and
chopped nuts.
GRAPE-FRUIT COCKTAIL
Cut the grape-fruit into halves, crosswise, and scoop out the pulp,
rejecting the white inner skin as well as the seeds. Clean the shells;
cut the edges with a sharp knife into scallops and throw them into cold
water. Set the pulp on the ice. At serving time put a teaspoon of
cracked ice in the bottom of each shell; fill with the pulp, mixed
thoroughly with powdered sugar and a little sherry, if desired; and
place a maraschino cherry or bit of bright-colored jelly in the centre
of each. Lay on paper doilies or surround with bits of asparagus fern.
AMBROSIA
Fill glass with alternate layers of sliced orange and cocoanut; cover
with powdered sugar and place a maraschino cherry on the top of each.
PEACH COCKTAIL
Fill the glasses with sliced peaches; cover with orange or lemon juice;
sweeten to taste; add a little shaved ice and serve.
Apricot and cherry cocktails may be made in the same way.
RASPBERRY COCKTAIL
Mash a pint of ripe, red currants; strain them through cheesecloth; pour
the juice over a pint of red raspberries and set on the ice to chill. At
serving time sweeten to taste and pour into the glasses, putting one
teaspoon of powdered sugar on the top of each.
PINEAPPLE AND BANANA COCKTAIL
Take equal parts of banana and fresh or canned pineapple; cut into small
cubes and cover with lemon or pineapple juice. Serve in glasses or
orange shells placed on autumn leaves or sprays of green fern.
STRAWBERRY COCKTAIL
Slice five or six large strawberries into each glass and squeeze over
them the juice of an orange. At serving time add one heaping teaspoon of
powdered sugar and one tablespoon of shaved ice.
MUSK MELONS
Cut melon in half, seed and put on ice one hour before serving. When
ready to serve, fill with crushed ice and sprinkle with, powdered sugar.
Allow one-half melon for each person. Very refreshing for summer
luncheons or dinners. For dinner serve before soup.
FILLED LEMONS
Select good-sized lemons; cut off tip to stand the lemon upright; cut
top for cover. Scoop out all the lemon pulp, and put in a bowl; put
shells in a bowl of cold water. For six lemons take one box of boneless
sardines, six anchovies, and two green peppers, cut very fine. Wet with
lemon-juice until moist; fill in shells after wiping dry; insert a
pimento on top; put on cover of lemon; serve on doily with horseradish
and watercress.
RED PEPPER CANAPES
Mix together two chopped hard-boiled eggs, one tablespoon of chopped red
peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two
tablespoons of grated American cheese with sufficient melted butter to
form a paste; spread over the rounds of fried bread and place in a very
hot oven for about three minutes. Serve on a folded napkin, garnished
with watercress.
SALTED PEANUTS
Shell and skin freshly roasted peanuts and proceed as in salting
almonds.
SALTED ALMONDS
Pour boiling water on the almonds; cool and remove the skins; dry
thoroughly and brown in a hot oven, using a half tablespoon of butter or
olive oil (preferably the oil) to each cup of nuts, which must be shaken
frequently. When brown, sprinkle well with salt and spread on paper to
dry and cool.
A still easier way to prepare the nuts is to cook them over the fire,
using a larger quantity of olive oil. As the oil can be saved and used
again, this method is not necessarily extravagant.
*SANDWICHES*
Bread should be twenty-four hours old and cut in thin, even slices. If
fancy forms are desired, shape before spreading with butter. Cream
butter and spread evenly.
ANCHOVY SANDWICHES
Pound the anchovies to a paste and mix with an equal quantity of olives
stoned and finely chopped.
CELERY SANDWICHES
Two cups of chopped celery, two tablespoons of chopped walnuts, two
tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing.
Spread between slices of thin buttered bread.
FISH SANDWICHES
Spread one piece of bread with any kind of cold fish that has been
shredded and mixed with tartar sauce. Then put a lettuce leaf on that
and then a slice of hard-boiled egg that has been dipped in tartar
sauce. Cover with a slice of buttered bread.
NUT AND RAISIN SANDWICHES
Take equal quantities of nuts and raisins; moisten with cream or grape
juice and spread on thin slices of bread.
BROWN BREAD SANDWICHES
Season one cup of cottage cheese with salt, cayenne, and add one pimento
cut in shreds. Cut white and brown bread in finger lengths about one
inch wide. Spread with cheese mixture and place a brown and white slice
together.
CHEESE AND NUT SANDWICHES
Cut thin rounds from rye bread. Spread with the following mixture: take
one cream cheese, rub to a cream, season to taste with salt and paprika,
add one stalk of chopped celery, and one-fourth cup of chopped nut
meats. Spread on buttered bread and place a slice of stuffed olive on
top, in the centre of each piece of bread.
LETTUCE SANDWICHES
Put fresh lettuce leaves, washed and dried, between thin layers of
bread. Spread with Mayonnaise or Boiled Dressing.
OLIVE SANDWICHES
Take either ripe or green olives; remove the seeds; mince and mix
thoroughly with Mayonnaise dressing. Spread between slices of
whole-wheat or graham bread.
SARDINE SANDWICHES
Remove the skin and bones from the sardines. Rub to a paste, adding an
equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne,
lemon juice or vinegar. Moisten with melted butter and spread between
slices of bread.
DATE AND FIG SANDWICHES
Wash equal quantities of dates and figs; stone the dates; add blanched
almonds in quantity about one-fourth of the entire bulk; then run the
whole mixture through a food chopper. Moisten with orange juice and
press tightly into baking-powder tins. When ready to use, dip the box in
hot water; turn out the mixture; slice and place between thin slices of
buttered bread.
FIG SANDWICHES
Remove the stems and chop the figs fine. Put in a double boiler with a
little water and cook until a paste is formed. Add a few drops of lemon
juice; set aside; when cool spread on thin slices of buttered bread.
EGG SANDWICHES
Hard boil the eggs, place them immediately into cold water. When cold;
remove the shells carefully, cut the eggs in half lengthwise and butter
slightly. Lay one or two sardellen or appetite silds on one half of the
egg and press the one half gently on the other half which has the
sardellen. The egg must appear whole. Now tie lengthwise and across with
the narrowest, various colored ribbons you can find.
CHESTNUT SANDWICHES
One slice each of white and brown bread, cut thin and buttered, and
spread with chestnuts that have been boiled tender, peeled and rubbed
through a sieve, then mashed with hard-boiled eggs to a paste and
moistened with Mayonnaise.
SALMON AND BROWN BREAD SANDWICHES
Flake one cup salmon and rub it to a paste. Add mustard, salt, and
cayenne. Spread on the bread, cover with a layer of thin slices of
cucumber, then another piece of bread, press lightly and arrange with
sprigs of parsley on the platter.
WHITE AND BROWN BREAD SANDWICHES
If a novel sandwich is wanted, butter alternate slices of brown and
white bread and pile them one above the other in a loaf. Cut the new
loaf across the slices, butter them and pile them so that when this
second loaf is cut, the slices will be in white and brown blocks. Press
the slices very closely together before cutting at all.
TOASTED CHEESE SANDWICHES
The filling for the toasted cheese sandwiches calls for a cup of soft,
mild cheese, finely cut, and stirred over the fire with a tablespoon of
butter until the cheese is melted. Enough milk to moisten, perhaps not
more than one-eighth of a cup, is then added, with salt, mustard, and
paprika to taste, and the whole is stirred until creamy and smooth.
Slices of bread are very thinly buttered, the cheese mixture spread on
generously, each slice covered with another slice, and set away until
the filling cools and hardens, when the sandwiches are toasted on both
sides and served hot.
POACHED EGG SANDWICHES
Slice as many pieces of bread, from a round loaf, as you have persons to
serve. Toast these slices and let cool. Across each slice place three
strips of pimentoes (use the canned pimentoes), on top of that place a
cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and
sprigs of watercress encircling the toast.
MUSTARD SARDINE PASTE FOR SANDWICHES
Take one box of mustard sardines; bone and mash; add to the mixture one
tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice
of one lemon, a pinch of cayenne pepper, as much white pepper as will
cover the end of a knife, two tablespoons of vinegar, and one tablespoon
of olive oil. Mix thoroughly until it becomes a paste. Then spread on
thinly cut bread for sandwiches.
CAVIAR AND SALMON SANDWICHES
Take a piece of rye bread, cut round (with a biscuit cutter), spread
with mustard; put some caviar in centre of the bread, strips of smoked
salmon around the caviar and strips of pickle around the salmon.
RIBBON SANDWICHES
Cut two, slices of white bread and two of brown. Butter three and spread
with a thick paste made of hard-boiled egg very finely chopped and
mixed with mayonnaise dressing. Build the slices up one above the other,
alternating brown and white, and placing the unbuttered slice on top.
Before serving, slice down as you would a layer cake.
EGG AND OLIVE SANDWICHES
Chop four eggs which have been boiled fifteen minutes, add two
tablespoons of chopped olives, season and moisten with olive oil and
vinegar. Spread between thin slices of buttered bread.
RUSSIAN SANDWICHES
Spread bread with thin slices of Neufchatel cheese, cover with finely
chopped olives moistened with mayonnaise dressing.
SURPRISE SANDWICHES
Take orange marmalade, pecan nuts and cream cheese in equal quantities
and after mixing thoroughly spread on thin slices of buttered bread.
CHICKEN SANDWICHES
Mince some cold roast or boiled chicken in a chopping bowl, then mix the
gravy with it, adding a few hard-boiled eggs, which have been minced to
a powder. Mix all into a soft paste. Then cut thin slices of bread,
spread the chicken between the slices (if desired you may add a little
mustard); press the pieces gently together.
CHICKEN SANDWICHES WITH MAYONNAISE
Grind up chicken in meat chopper. To each cup of chicken add one
tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into
soft paste, and put in finger-rolls.
DEVILED TONGUE SANDWICHES
Grind up tongue (root will do) in meat chopper; to a cup of ground
tongue add one teaspoon of mustard, one tablespoon of soup, and one
teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut
very thin.
MINCED GOOSE SANDWICHES
Take either boiled or roast goose (which has been highly seasoned) and
mince in a chopping bowl, add one or two pickles, according to quantity,
or a teaspoon of catsup. Spread thin slices of bread or nice fresh
rolls, with a thin coating of goose oil, slightly salted, then spread
the minced goose and cover with a layer of bread which has been
previously spread.
VEAL SANDWICHES
May be prepared as above, or slice the veal in thin slices and spread
with mustard.
BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES
Remove the crust from the bread (unless it is very soft), place the
slices of tongue (cut very thin) and lettuce leaves between the
slices.
*SOUPS*
Soups are wholesome and palatable and should form part of the meal
whenever possible. It is a good plan to have some sort of vegetable or
meat stock always at hand, as this renders the making of the soup both
easy and economical. With milk at hand, cream soups are easily made.
SOUP STOCK
In making soup, bring the cold water in the soup pot with the meat and
bones to a boil slowly, and let it simmer for hours, never boiling and
never ceasing to simmer. If clear soup is not desired soup may be
allowed to boil. Bones, both fresh and those partly cooked, meats of all
kinds, vegetables of various sorts, all may be added to the stock pot,
to give flavor and nutriment to the soup.
One quart of cold water is used to each pound of meat for soup; to four
quarts of water, one each of vegetables of medium size and a bouquet.
Make the soup in a closely covered kettle used for no other purpose.
Remove scum when it first appears; after soup has simmered for four or
five hours add vegetables and a bouquet.
Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs,
excepting sage, and tied, makes what is called a bouquet and may be
easily removed from the soup.
Root celery, parsley, onions, carrots, asparagus and potatoes are the
best vegetables to add to the soup stock. Never use celery leaves for
beef soup. You may use celery leaves in potato soup, but sparingly, with
chopped parsley leaves.
Vegetables, spices and salt should always be added the last hour of
cooking. Strain into an earthen bowl and let cool uncovered, by so doing
stock is less apt to ferment.
A cake of fat forms on the stock when cold, which excludes air and
should not be removed until stock is used. To remove fat run a knife
around edge of bowl and carefully remove the same. A small quantity will
remain, which should be removed by passing a cloth, wrung out of hot
water, around edge and over top of stock. This fat should be clarified
and used for drippings. If time cannot be allowed for stock to cool
before using, take off as much fat as possible with a spoon, and remove
the remainder by passing tissue or any absorbent paper over the surface.
Bouillon should always be thickened with _yolks_ of eggs, beat up with a
spoon of cold water. Ordinary beef soup or tomato soup may be thickened
with flour. To do this properly heat a scant spoon of soup drippings,
stir in briskly a spoon of flour, and add gradually a large quantity of
soup to prevent it becoming lumpy.
WHITE STOCK
Veal, turkey, chicken and fish are used.
BROWN STOCK
Follow directions given for bouillon, adding a slice of beef and
browning some of the meat in the marrow from the bone.
BEET SOUP--RUSSIAN STYLE (FLEISCHIG)
Cut one large beet and one-half pound of onion in thick pieces and put
in kettle with one pound of fat brisket of beef; cover with water and
let cook slowly two hours; add three-fourths of a cup of sugar and a
little citric acid to make it sweet and sour and let cook another hour;
season and serve hot.
BORSHT
Take some red beetroots, wash thoroughly and peel, and then boil in a
moderate quantity of water from two to three hours over a slow fire, by
which time a strong red liquor should have been obtained. Strain off the
liquor, adding lemon juice, sugar, and salt to taste, and when it has
cooled a little, stir in sufficient yolks of eggs to slightly thicken
it. May be used either cold or hot. In the latter case a little
home-made beef stock may be added to the beet soup.
If after straining off the soup the remaining beetroot is not too much
boiled away, it may be chopped fine with a little onion, vinegar and
dripping, flavored with pepper and salt, and used as a vegetable.
SCHALET OR TSCHOLNT (SHABBAS SOUP)
Wash one pint of white haricot beans and one pint of coarse barley and
put them into a covered pot or pan with some pieces of fat meat and some
pieces of marrow bone, or the backs of two fat geese which have been
skinned and well spiced with ginger and garlic. Season with pepper and
salt and add sufficient water to cover. Cover the pot up tightly. If one
has a coal range it can be placed in the oven on Friday afternoon and
let remain there until Saturday noon. The heat of the oven will be
sufficient to bake the Schalet if there was a nice clear fire when the
porridge was put in the oven. If this dish cannot be baked at home it
may be sent to a neighboring baker to be placed in the oven there to
remain until Saturday noon, when it is called for. This takes the place
of soup for the Sabbath dinner.
BOUILLON
Put on one three-pound chicken to boil in six quarts cold water. Take
one and one-half or two pounds of beef and the same quantity thick part
of veal, put in a baking-pan, set in the stove and brown quickly with
just enough water to keep from burning. When brown, cut the meat in
pieces, add this with all the juice it has drawn, to the chicken soup.
Set on the back of the stove, and cook slowly all day. Set in a cold
place, or on ice over night, and next morning after it is congealed,
skim off every particle of fat.
Melt and season to taste when ready to serve. Excellent for the sick.
When used for the table, cut up carrots and French peas already cooked
can be added while heating.
If cooked on gas stove, cook over the simmering flame the same number of
hours.
CONSOMME
Take three pounds of beef, cut in dice and cover with three quarts of
cold water. Simmer slowly for four hours. The last hour add one-half cup
each of carrots, celery, onion, and season with one-half teaspoon of
peppercorns and one tablespoon of salt. Strain, cool, remove fat and
clear (allowing one egg-shell broken fine and the slightly beaten white
of one egg to each quart of stock). Add to the stock, stir constantly
until it has reached the boiling point. Boil two minutes and serve.
CHICKEN SOUP, No. 1
Take one large chicken, cook with four quarts of water for two or three
hours. Skim carefully, when it begins to boil add parsley root, an
onion, some asparagus, cut into bits. Season with salt, strain and beat
up the yolk of an egg with one tablespoon of cold water, add to soup
just before serving. This soup should not be too thin. Rice, barley,
noodles or dumplings may be added. Make use of the chicken, either for
salad or stew.
CHICKEN SOUP, No. 2
Take the carcass of a cold, cooked chicken and break into small pieces.
Add one-half cup of chopped celery and one onion chopped fine. Cover
with cold water; simmer slowly for two hours. Strain, add salt and
pepper to taste.
CHICKEN BROTH
Cut the chicken into small pieces and place it in a deep earthen dish;
add one quart of water; cover it and set over a kettle of boiling water,
letting it steam until the meat of the chicken has become very tender.
Strain off the broth and let it stand over night. In the morning remove
the fat and return the liquid to the original earthen dish.
JULIENNE SOUP
Have soup stock ready. Boil in water until tender one cup green peas,
three carrots cut up in small pieces, and some cabbage chopped fine.
Brown two tablespoons of flour in a skillet in hot fat, then stir in the
vegetables. Fry some livers and gizzards of fowls, if handy, and add,
then stir in the strained soup stock.
RICE BROTH
May be made either of beef or mutton, adding all kinds of vegetables.
Boil one-half cup of rice separately in a farina kettle. Strain the beef
or mutton broth. Add the rice and boil one-half hour longer, with
potatoes, cut into dice shape; use about two potatoes; then add the
beaten yolk of an egg. Strained stock of chicken broth added to this
soup makes it very palatable and nutritious for the sick.
MOCK TURTLE SOUP
Take one calf's head, wash well; put on to boil with four and one-half
quarts of water; add two red peppers, onions, celery, carrots, cloves,
salt to taste, and a little cabbage; boil six hours; also, have ready
some meat stock; the next day put fat in a skillet with two large
tablespoons of flour; let it brown; then, take the calf's head and cut
all the meat from it in pieces; add the calf's tongue, cut in dice.
Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put
all in the stock; allow it to come just to a boil.
MUTTON BROTH
Cut three pounds of neck of lamb or lean shoulder into small pieces;
cover closely and boil with three quarts of water, slowly, for two
hours; add two tablespoons well-washed rice to the boiling soup. Cook
an hour longer, slowly; watch carefully and stir from time to time.
Strain and thicken it with a little flour; salt and pepper to taste.
Particularly nice for invalids.
MULLIGATAWNY SOUP
Add to three quarts of liquor, in which fowls have been boiled, the
following vegetables: three onions, two carrots, and one head of celery
cut in small dice. Keep the kettle over a high heat until soup reaches
the boiling point; then place where it will simmer for twenty-five
minutes. Add one tablespoon of curry powder, one tablespoon of flour
mixed together; add to the hot soup and cook five minutes. Pass through
a sieve. Serve with small pieces of chicken or veal cut in it.
FARINA SOUP
When the soup stock has been strained and every particle of fat removed,
return it to the kettle to boil. When it boils hard stir in carefully
quarter of a cup of farina, do this slowly to prevent the farina from
forming lumps. Stir into the soup bowl the yolk of one egg, add a
teaspoon of cold water. Pour the soup into the bowl gradually and stir
constantly until all has been poured into the bowl. Serve at once.
GREEN KERN SOUP
Soak one-half cup of green kern in a bowl of water over night. Put on
two pounds of soup meat, add a carrot, an onion, a stalk of celery, a
sprig of parsley, one or two tomatoes, a potato, in fact any vegetable
you may happen to have at hand. Cover up closely and let it boil slowly
over a low heat three or four hours. Put the green kern on to boil in
water slightly salted, as it boils down keep adding soup stock from the
kettle of soup on the stove, always straining through a hair sieve,
until all has been used. Serve as it is or strain through a colander and
put pieces of toasted bread into the soup.
Another way of using the green kern is to grind it to a powder.
NOODLE SOUP
For six persons, select a piece of meat off the neck, about two and
one-half pounds; add three quarts of water, an onion, one celery root,
two carrots, a large potato, some parsley, three tomatoes and the
giblets of poultry. Cook in a closely covered kettle, letting the soup
simmer for four or five hours. Remove every bit of scum that rises.
Strain; add salt and remove every particle of fat; put in noodles; boil
about five minutes and serve at once. If allowed to stand it will become
thick.
MUSHROOM AND BARLEY SOUP
Take one quart of hot bouillon, add a quarter pound barley which has
been boiled in water; and one ounce of dried mushrooms which have been
thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley
and dill. Boil all these and when the vegetables are nearly tender,
remove from soup, add the meat from the bouillon, cut up in small
pieces, let soup come to a boil and serve.
OXTAIL SOUP
Wash two large oxtails and cut into pieces. Cut one onion fine and fry
in one tablespoon of drippings. When brown, add oxtails to brown, then
put into soup kettle with four quarts cold water. Add one tablespoon of
salt, one tablespoon of mixed herbs, four cloves, four peppercorns.
Simmer for three or four hours. Skim off fat, strain. Vegetables cut
into fancy shapes and boiled twenty minutes may be added.
GREEN PEA SOUP
Make your soup stock as usual, adding a pint of washed pea-pods to the
soup. Heat a tablespoon of drippings, put in the peas, with a little
chopped parsley, cover closely and let simmer; keep adding soup stock
when dry. When the peas are tender put into the strained soup. Season
with one teaspoon of salt and two teaspoons of sugar, add drop dumplings
to this soup before serving.
PIGEON SOUP
Make a beef soup, and an hour before wanted add a pigeon. Boil slowly,
with all kinds of vegetables, provided your patient is allowed to have
them. Strain, add the beaten yolk of an egg, salt to taste.
TURKEY SOUP
Cut up any bones or meat of cold turkey, and cook like soup made of
left-over chicken and chicken bones.
OKRA GUMBO SOUP (SOUTHERN)
Take one quart of ripe tomatoes, stew with one quart of okra, cut into
small rings. Put this on to boil with about two quarts or water and a
piece of soup meat (no bone), chop up an onion, a carrot and a sprig of
parsley, add this to the soup. Fricassee one chicken with some rice,
dish up with the soup, putting a piece of chicken and one tablespoon of
rice into each soup plate before adding the soup. Let the soup simmer
four or five hours; season with salt and pepper. A little corn and Lima
beans may be added; they should be cooked with the soup for several
hours. Cut the soup meat into small cubes and leave in the soup to
serve.
TCHORBA--TURKISH SOUP
Take one pound of meat, cover with water and boil till meat is tender.
Boil rice in another pan until it is creamy, when ready to serve, add
one beaten egg and juice of half a lemon.
Broken rice is best for this dish.
BARLEY SOUP
Take one cup of barley, two onions cut fine, one-half cup of carrots
diced, one teaspoon of salt, pepper to taste; add two quarts of water
and simmer two or three hours. When water has evaporated add soup; if
you are making fresh soup, keep adding the "top soup," strained, to the
barley and let boil until tender, one-half cup of celery root boiled
with the barley improves the flavor.
DRIED PEA SOUP
Soak one cup of picked and cleaned dried split peas in cold water over
night, drain, put on with two quarts cold water, a smoked beef-cheek or
any other smoked meat; let boil slowly but steadily four hours or more;
add one-half cup of celery, diced, one small onion cut fine, one
teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and
peas are tender. Remove meat when tender. Skim fat off the top of the
soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon
of flour and gradually the rest of the soup. Season to taste and serve
with the smoked meat, adding croutons.
LENTIL SOUP (LINZEN), No. 1
Soak two cups of lentils over night in cold water. Drain and add to a
sliced onion which has been browned in two tablespoons of drippings;
when these have been fried for five minutes, add three stalks of celery
cut in small pieces or some celery seed, pepper and salt to taste, and
two quarts of warm water, boil all these slowly, stirring occasionally
until the lentils are quite soft. Pass all through a sieve, return to
saucepan heat again and serve.
LENTIL SOUP, No. 2
Made same as Dried Pea Soup. One cup of strained tomatoes may be added
or small slices of sausage.
SOUR SOUP (FOR PURIM)
Take one pound of soup meat and two soup bones, put on to boil in
boiling water. Cut two leeks in slices like noodles, some cooked
tomatoes which have been cooled and strained, some cauliflower, two
tablespoons of sugar, a pinch sour salt, pepper and salt and let cook
steadily. When the soup is done thicken it with two egg yolks that have
been beaten up with a little salt and some cold water. Do not cook after
adding yolks of eggs.
TOMATO SOUP
Take a large soup bone or two pounds of soup meat, the latter preferred,
one or two onions, a few potatoes, a few carrots, a turnip, soup greens
and a can of tomatoes or a quart of fresh ones, cook two hours, and in
season add two ears of sweet corn grated. Season with salt and pepper.
Thicken with a tablespoon of flour, dissolved in cold water. A nice
addition to this soup is a handful of noodles cut into round disks with
a thimble.
VEAL SOUP
Boil a piece of veal, off the neck, and one or two veal bones in two
quarts of water, add a sprig of parsley, one onion, cut up into small
pieces. Strain and thicken with the yolks of two eggs slightly beaten
with a tablespoon of cold water. Season with salt and pepper to taste.
VEGETABLE SOUP
Take a small soup bone, cover with cold water. Cut one-half a cup each
of celery, carrots, and onion. Brown in fat, cooking five to ten
minutes; add one tablespoon of chopped parsley and one-half cup of
potatoes. Add to soup bone and cook one hour. Season with salt and
pepper. Remove bone and serve.
HOW TO MAKE CREAM SOUPS
Cream soups are all made by blending two tablespoons of butter with two
tablespoons of flour and then adding slowly one cup of cold milk or half
cream and milk. One cup for a thin soup or puree, to one quart of
liquid. More according to the thickness of soup desired. Any cooked
vegetable or fish may be added to the cream sauce. Less milk is used
when the water in which the vegetables are cooked is added.
Purees are made from vegetables or fish, forced through a strainer and
retained in soup, milk and seasonings. Generally thicker than cream
soup.
Use a double boiler in making cream sauces and the cream sauce
foundation for soups.
To warm over a thick soup it is best to put it in a double boiler. It
must not be covered. If one does not have a double boiler set soup
boiler in a pan of hot water over fire.
Cream soups and purees are so nutritious that with bread and butter,
they furnish a satisfactory meal.
CREAM OF ALMOND SOUP
Blanch, and grind or pound one-half pound almonds, let simmer slowly in
one pint of milk for five minutes. Melt one tablespoon of butter, blend
with one of flour. Do not allow to bubble. Add one cup of milk and
thicken slightly. Then add the almond mixture and simmer again until
creamy. Remove from fire and add one cup of cream. Season with salt and
pepper to taste. Cream may be whipped or left plain.
CREAM OF CELERY SOUP
Break three stalks of celery in one-inch pieces and pound in a mortar.
Cook in double boiler with one slice of onion and three cups of milk for
twenty minutes. Remove onion, heat two tablespoons of butter, add two
tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of
salt; first two-thirds of a cup, and gradually the rest of the celery
broth, add one cup of cream; cook until smooth and serve at once.
CREAM OF ASPARAGUS SOUP
Proceed as with cream of celery soup, substituting one-half bundle of
fresh asparagus or an equal amount of canned for the stalk of celery.
Or, the tips of a bundle of asparagus may be cut off for table use and
the remainder used for soup. In either case the asparagus will be better
if mashed through a colander, thus removing the woody portions.
CREAM OF CAULIFLOWER SOUP
Take a solid head of cauliflower, scald it to take away the strong
taste; separate the flowers and proceed as with cream of celery soup.
CREAM OF CORN SOUP
Take a can of corn or six ears of corn. Run a sharp knife down through
the center of each row of kernels, and with the back of a knife press
out the pulp, leaving the husk on the cob. Break the cobs and put them
on to boil in sufficient cold water to cover them. Boil thirty minutes
and strain the liquor. Return the liquor to the fire, and when boiling
add the corn pulp and bay leaf. Cook fifteen minutes; add the cream
sauce and serve.
CREAM OF HERRING SOUP (RUSSIAN STYLE)
Place two cups of milk, two cups of water, one small onion, salt and
pepper to taste in a saucepan, and boil for ten minutes, add two
herrings which have been previously soaked and cut in small pieces; cook
until herring is tender.
MILK, OR CREAM SOUP
Heat a quart of milk or cream, add a tablespoon of sweet butter and
thicken with a spoon of flour or corn starch, wet with cold milk. Pour,
boiling, over pieces of toasted bread cut into dices; crackers may also
be used.
FISH CHOWDER
Skin and bone one and one-half pounds of codfish or haddock. Cut six
large tomatoes, six large potatoes, two large onions in small pieces,
add salt, pepper, three pints of water and cook one hour. Add one-half
pint of cream, one-fourth cup of butter, and paprika. Cook five minutes
and serve.
MOCK FISH CHOWDER
Omit fish and use same ingredients, sprinkle with chopped parsley and
serve.
GLOBE ARTICHOKE OR TURNIP SOUP
Heat two tablespoons of butter, add one and one-half pounds of sliced
turnips or artichokes and stir them in the butter, add one tablespoon of
flour, a little salt, three cups of hot milk, three cups of hot water,
stirring them in slowly. When the vegetables are done rub them through a
sieve, put them back in the saucepan, add a little sugar and more
seasoning, if required, and heat thoroughly. A little cream or butter
may be put into the tureen, and the soup stirred into it.
SPINACH SOUP
Wash, pick over and cook two quarts of spinach for twenty minutes;
drain, chop and rub through a sieve and return to the water in which it
was cooked, add one-half cup of chopped onions, cook until thoroughly
done, thicken with a white sauce made by melting two tablespoons of
butter to which is added two tablespoons of flour; stir until smooth,
add two cups of milk; season with one-half teaspoon of salt and pepper
and add the spinach mixture.
CREAM OF LETTUCE SOUP
Proceed as with spinach, substituting lettuce for spinach.
CREAM OF TOMATO SOUP
Cook one quart tomatoes (fresh or canned) with one pint water until
done, and strain through a sieve. Meanwhile melt two tablespoons of
butter, add two tablespoons of flour, add gradually one and one-half
cups of milk (or half cream and half milk), one teaspoon of salt, one
teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped
parsley and celery, and let this boil for fifteen minutes. Just before
ready to serve add one-fourth teaspoon of baking soda to the hot
strained tomatoes, pour gradually into the cream sauce stirring
constantly and serve at once.
CREAM OF LENTIL SOUP
Soak one cup of lentils over night. Drain and boil slowly for one hour
in water containing one-half teaspoon of baking soda, drain and boil
again very gently in fresh water; when the lentils are tender drain off
most of the liquid and return to the fire. Add two tablespoons of
butter, or butter substitute, two teaspoons of salt, and one-half
teaspoon of sugar. Bring three cups of milk to a boil in the
double-boiler. Just before serving mash the lentils through a strainer
directly into the milk. Serve in cups and pass croutons with the soup.
ONION SOUP
Slice two or three large onions; fry them in a tablespoon of butter
until they are soft and red, then add three tablespoons of flour and
stir until it is a little cooked. To this add slowly a pint of boiling
water, stirring all the time, so it will be smooth.
Boil and mash three good-sized potatoes. Add to them slowly a quart of
scalded milk, stirring well so it will be smooth. Add the potato and
milk mixture to the onion mixture. Season with salt and pepper. Let it
get very hot, and pass it through a strainer into the tureen. Sprinkle
over the top a little parsley chopped very fine, and a few croutons.
CREAM WINE SOUP
Put one cup of white wine and one-half cup of cold water on to boil, add
a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while
boiling scald a cup of sweet cream in double boiler. Have ready the
well-beaten yolks of two eggs, pour over this the hot cream, stirring
all the time, then pour in the boiling wine, being careful to stir well
or it will curdle. Very nice for invalids. Can be eaten hot or cold.
VEGETABLE SOUP (MILCHIG)
Brown one-half cup of chopped onion in one tablespoon of butter, add one
and a half quarts of boiling water, two cups of shredded cabbage
one-half cup of chopped carrot, one leek, one tablespoon of chopped
peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes,
then gently for one hour. Add one medium-sized potato diced and a
tomato, one and a half teaspoons of salt and one-quarter teaspoon of
pepper, a pinch of paprika and thyme. Cook one hour longer. Have the
cover partially off the kettle during the entire time. Ten minutes
before serving thicken with two tablespoons of flour mixed with
one-fourth cup of cold milk.
BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1
Heat a spoon of butter in a spider, add a spoon of flour, stir briskly,
but do not let it get black; pour boiling water over it, add salt and
caraway seeds.
BROWN FLOUR SOUP, No. 2
Heat two tablespoons of fresh butter in a spider, add four tablespoons
of flour to it and brown to light golden brown, then add one quart
water, stirring constantly. Season with salt and pepper and a little
nutmeg. Add one pint of milk, let boil up once or twice and serve at
once.
BEER SOUP
To one pint of beer add one cup of water, let come to a boil, season
with salt and cinnamon if desired. Beat two egg yolks well with a little
sugar and flour mixed, add one cup of milk, stir until smooth, stir all
together in the hot beer mixture, let come almost to the boiling point,
fold in the beaten whites of the two eggs and serve at once with
croutons. If desired for a meat meal equal parts of water and beer may
be used instead of milk.
SOUR MILK SOUP
Let the milk stand until it jellies, but does not separate. Put it into
a saucepan and let simmer one minute. Then thicken with two generous
tablespoons of flour; blend to a smooth paste with butter. Strain
through a fine sieve and serve in cups or soup plates and sprinkle the
top with maple sugar.
POTATO SOUP
Boil and mash three or four potatoes, one tablespoon of butter, one-half
tablespoon of flour, and one teaspoon of chopped onion, letting the
onion cook in the butter a few minutes before adding the flour. When
this is cooked add to it a pint of milk, making a thin, white sauce. Add
this to the mashed potato and pass the whole through a strainer. Return
it to the fire for a few minutes to heat and blend it. Season it with
salt and pepper. Sprinkle on the soup chopped parsley and a few
croutons.
*For Fleischig Soup.*--This soup may be made with fat instead of butter,
and the water in which the potatoes have been boiled may be used instead
of the milk; any left-over meat gravy will give the soup a rich flavor.
GREEN PEA PUREE
Cook one quart of green peas until very tender. Then mash through
colander. To this amount heat one quart of milk in double boiler. Add
butter, salt and pepper to taste, and last the mashed green peas.
LEEK SOUP
Put a small piece of butter in saucepan and then six or eight leeks cut
in small pieces. Keep turning for about five minutes so they will get
brown; add water for amount desired; season with salt and pepper and put
in piece of stale bread. Strain through the strainer. Put in croutons
and serve with grated cheese.
RED WINE SOUP
Put on to boil one cup of good red wine and one-half cup of water,
sweeten to taste, add three whole cloves and three small pieces of
cinnamon bark, let boil ten minutes, and pour while boiling over the
well-beaten yolk of one egg. Eat hot or cold. This quantity serves one
person.
SPLIT PEA SOUP (MILCHIG)
Soak peas in lukewarm water over night. Use one quart of peas to one
gallon of water. Boil about two hours with the following vegetables: a
few potatoes, a large celery root, a little parsley and a little onion,
a small carrot cut up in cubes and a small clove of garlic. When boiled
down to half the quantity, press all through colander. If soup is too
thin, take a tablespoon of flour blended with a little cold water in a
saucepan and add to the peas already strained. Serve with croutons.
TOMATO SOUP WITH RICE
Brown slightly one minced onion in one tablespoon of butter, add one can
of tomatoes or a quart of medium sized tomatoes cut in small pieces,
season with salt, pepper, one tablespoon of sugar and a pinch of
paprika. Simmer a half hour, strain and thicken with one tablespoon of
flour moistened with cold water, add the strained tomatoes and one cup
of boiled rice; let come to a boil and serve.
MILK AND CHEESE SOUP
Thicken three cups of milk with one-half tablespoon of flour and cook
thoroughly in a double boiler, stirring very often. When ready to serve
add one cup of grated cheese and season with salt and paprika.
BLACK BEAN SOUP
Soak one pint of beans over night, drain, add cold water and rinse
thoroughly. Fry two tablespoons of chopped onion in two tablespoons of
butter, put in with the beans, add two stalks of celery or a piece of
celery root and two quarts of water. Cook slowly until the beans are
soft, three or four hours, add more boiling water as it boils away; rub
through a strainer, add one-eighth teaspoon of pepper, one-fourth
teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of
butter in saucepan with two tablespoons of flour, then two-thirds cup
and then the rest of the soup gradually; cut a lemon (removing seeds)
and two hard-boiled eggs in slices and serve in the soup.
BARLEY AND VEGETABLE SOUP
Take a half cup of coarse barley and two quarts of water. Let boil for
one hour and skim. Then add two onions, a bunch of carrots, parsley, two
turnips, one green pepper and six tomatoes (all chopped fine). Add a few
green peas, lima beans, two ears of corn cut from cob; pepper and salt
to taste. Cook for one hour or more until done. Then add a small piece
of butter, quarter teaspoon of sage and thyme, if you like, and if soup
is too thick add more water.
BEER SOUP (PARVE)
Mix the beer with one-third water, boil with sugar and the grated crust
of stale rye bread, add stick cinnamon and a little lemon juice. Pour
over small pieces of zwieback (rusk). Some boil a handful of dried
currants. When done add both currants and juice.
BEET SOUP (RUSSIAN STYLE)
Cut two small beets in strips, cover with water and let cook until
tender, add citric acid (sour salt) and a little sugar to make sweet and
sour, a little salt, and three-quarter cup of sour cream. Serve cold.
Sweet cream may be used and while hot gradually poured over the
well-beaten yolks of two eggs, keeping the soup over the stove and
stirring all the time until thick and smooth. Remove from stove and
serve cold.
CHERRY SOUP
This soup is a summer soup and is to be eaten cold. Cook two tablespoons
of sago in one cup of boiling water until tender, add more as water
boils down. Put one quart of large red or black cherries, one cup of
claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and
one-half lemon sliced fine, up to boil and let boil fifteen minutes; add
the cooked sago, let boil up and pour very gradually over the
well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry,
currant, gooseberry, apple, plum or rhubarb soups are prepared the same
way, each cooked until tender and sweetened to taste. The juice of lemon
may be used instead of the wine.
FRUIT SOUP
Take two pounds of plums, cherries, or red currants and raspberries,
which carefully pick and wash, and boil to a pulp with a pint of water.
Let it slightly cool and then stir in the beaten yolk of an egg and a
little sugar. Strain the soup, which should be served cold.
COLD SOUR SOUP
Take a pound of sour grass (sorrel), remove leaves, wash well, cut and
squeeze well. Peel three potatoes, mince a bunch of young onions, salt
and set on to boil, when boiling add the sour grass and let boil well,
add two tablespoons of sugar, and a bit of sour salt, let simmer a bit,
afterward add two well-beaten eggs. Do not boil this soup after adding
the eggs. This soup is to be eaten cold. It can be kept for some time in
jars.
*GARNISHES AND DUMPLINGS FOR SOUPS*
NOODLES
Beat one large egg slightly with one-fourth teaspoon of salt, add enough
flour to make a stiff dough; work it well for fifteen or twenty minutes,
adding flour when necessary. When the dough is smooth place on slightly
floured board and roll out very thin and set aside on a clean towel for
an hour or more to dry. Fold in a tight roll and cut crosswise in fine
threads. Toss them up lightly with fingers to separate well, and spread
them on the board to dry. When thoroughly dry, put in a jar covered with
cheese cloth for future use. Drop by handfuls in boiling soup, ten
minutes before serving.
Noodles for vegetables or for puddings are made in the same way, but to
each egg, one-half egg-shell full of cold water may be added. The strips
are cut one-half inch wide.
PLAETCHEN
Take noodle dough, roll out thin in same manner as noodles, when dry cut
in three-inch strips, place the strips on top of one another, then cut
into one-half inch strips, crosswise, cut again to form one-half inch
squares. Dry same as noodles. Drop by handfuls in boiling soup.
KREPLECH OR BUTTERFLIES
Roll noodle dough into pieces two and one-half inches square. Place on
each one tablespoon of force-meat, then fold squares into three corned
pockets, pressing edges well together. Drop in boiling soup or salted
water and boil fifteen minutes.
FORCE-MEAT FOR KREPLECH
Chop one pound of beef, soup meat, cold veal, or take lamb chopped very
fine, season with one teaspoon of salt, one-eighth teaspoon of pepper,
ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.
This force-meat may also be made into balls one-half inch in diameter,
roll the balls in flour and cook them in the boiling soup, or fry them
in fat.
BAKING POWDER DUMPLINGS
Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of
baking powder, stir in scant one-half cup of milk or water and mix to a
smooth batter. Drop one teaspoonful at a time in the boiling soup; cover
kettle, let boil five minutes and serve at once.
CROUTONS
Cut stale bread into cubes, place in pan and brown in the oven; or
butter the bread, cut into cubes and then brown the same way. Fry small
cubes of stale bread in deep hot fat until brown or fry them in a little
butter or fat in a hot spider until brown.
PFAeRVEL OR GRATED EGG FOR SOUP
Into the yolk of one egg stir enough flour until it is too stiff to
work. Grate on coarse grater, and spread on board to dry. After soup is
strained, put in and boil ten minutes before serving.
SPATZEN
Beat one egg well, add one-half teaspoon of salt, three-fourths cup of
flour and one-third cup of water, stirring to a stiff, smooth batter.
Drop by teaspoons into boiling soup ten minutes before serving.
EGG CUSTARD
Beat slightly the yolks of two eggs, add two tablespoons of milk and a
few grains of salt. Pour into small buttered cup, place in pan of hot
water and bake until firm; cool, remove from cup and cut in fancy shapes
with French vegetable cutters.
GRATED IRISH POTATO
Peel, wash and grate one large Irish potato, or two medium-sized ones.
Put it in a sieve and let hot water run over it until it is perfectly
white. Have the white of one egg beaten to a very stiff froth, then stir
in the potatoes and twenty minutes before serving add it to the boiling
soup. Beat the yolk of one egg up in the soup tureen, and pour the hot
soup over it, stirring carefully at first.
FARINA DUMPLINGS
Put in a double boiler one kitchen spoon of fresh butter, stir in one
cup of milk. When it begins to boil stir in enough farina to thicken.
Take off the stove and when cold add the yolks of two eggs and the
stiffly-beaten whites, and a little salt and nutmeg and one-half cup of
grated almonds if desired. Let cool, then make into little balls, and
ten minutes before soup is to be served, drop in boiler and let boil up
once or twice.
BOILED FLOUR BALLS WITH ALMONDS
Two yolks of eggs beaten very light, add a pinch of salt, pepper and
finely-chopped parsley. Add six blanched almonds grated, enough sifted
flour to make stiff batter, then add the stiffly-beaten whites of eggs
and one-half teaspoon of baking powder. Drop by teaspoons in soup ten
minutes before serving.
EINLAUF (EGG DROP)
Beat one egg, add one-eighth teaspoon of salt, three tablespoons of
flour and one-fourth cup of water, stir until smooth. Pour slowly from a
considerable height from the end of a spoon into the boiling soup. Cook
two or three minutes and serve hot; add one teaspoon of chopped parsley
to the soup.
EGG DUMPLINGS FOR SOUPS
Rub the yolks of two hard-boiled eggs to a smooth paste, add a little
salt and grated nutmeg and one-half teaspoon of melted butter. Add the
chopped whites of two eggs and a raw egg yolk to be able to mold the
dough into little marbles, put in boiling soup one minute.
SCHWEM KLOESSE
Take three tablespoons of flour; stir with one egg and one-half cup of
milk; pour this in a pan in which some butter was melted; stir until it
loosens from the pan. When it is cold, add two more eggs and some salt,
and shortly before needed form in little dumplings and put in boiling
hot soup for five minutes.
DUMPLINGS FOR CREAM SOUPS
Scald some flour with milk or water, mix in a small piece of butter and
salt, and boil until thick. When cool beat in yolk of an egg, if too
stiff add the beaten white.
DROP DUMPLINGS
Break into a cup the whites of three eggs; fill the cup with milk; put
it with a tablespoon of fresh butter and one cup of sifted flour in a
spider and stir as it boils until it leaves the spider clean. Set aside
until cool and stir in the yolks of three eggs. Season with salt, pepper
and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten
minutes before ready to be served.
LIVER KLOESSE (DUMPLINGS)
Brown a small onion minced in one tablespoon of chicken fat, add a small
liver chopped fine, chopped parsley, two tablespoons of flour. Season
with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon
in the boiling soup, let cook ten minutes--serve.
FRITTER BEANS
Beat one egg until light, add three-fourths teaspoon of salt, one-half
cup of flour and two tablespoons of water. Put through colander into
deep hot fat and fry until brown. Drain and pour hot broth over them.
SPONGE DUMPLINGS
Separate three eggs, beat the yolks, and add one cup of soup stock,
one-fourth teaspoon of salt, then add the beaten whites. Pour into a
greased cup and place in pan of hot water and steam until firm; cool,
remove from cup and cut into small dumplings with a teaspoon; pour the
boiling soup over and just before serving add chopped parsley.
*FISH*
Fish that is not fresh is a very dangerous food and great care should be
taken in selecting only fish fit to eat. If the fish is hard in body and
the eyes are clear and bright, the gills a bright red and slimy, the
flesh so firm that when pressed the marks of the fingers do not remain,
the scales not dry or easy to loosen, then the fish is fresh.
In the refrigerator fish will taint butter and other foods if placed in
the same compartment, so that in most cases it is better to lay it on a
plate on a pan of ice, or wrap it in parchment or waxed paper and put it
in the ice box.
Pickerel weighing more than five pounds should not be bought. If belly
is thick it is likely that there is another fish inside. This smaller
fish or any found in any other fish may not be used as food.
Salt fish should be soaked in fresh water, skin side up, to draw out the
salt.
Each fish is at its best in its season, for instance:--
Bluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfish
are best from April to September.
Fluke and Flounders are good all year round, but the fluke is better
than the flounder in summer. Carp may be had all year, but care must be
taken that it has not been in polluted water.
Cod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are good
all year.
In the different states of the United States there are laws governing
the fishing for trout, so the season for that fish differs in the
various states.
Black Bass, Perch, Pickerel and Pike are in season from June 1st to
December 1st.
Shad, April to June.
Smelts, November 10th to April.
TO CLEAN FISH
The fish may be cleaned at the market, but needs to be looked over
carefully before cooking.
To remove the scales hold the fish by the tail and scrape firmly toward
the head with a small sharp knife, held with the blade slanting toward
the tail. Scrape slowly so that the scales will not fly, and rinse the
knife frequently in cold water. If the fish is to be served whole, leave
the head and tail on and trim the fins; otherwise remove them.
TO OPEN FISH
To open small fish cut under the gills and squeeze out the contents by
pressing upward from the middle with the thumb and finger. To open large
fish split them from the gills halfway down the body toward the tail;
remove the entrails and scrape and clean, opening far enough to remove
all the blood from the backbone, and wiping the inside thoroughly with a
cloth wrung out of cold, salted water.
TO SKIN FISH
To skin a fish remove the fins along the back and cut off a narrow strip
of the skin the entire length of the back. Then slip the knife under the
skin that lies over the bony part of the gills and work slowly toward
the tail. Do the same with the other side.
TO BONE FISH
To bone a fish clean it first and remove the head. Then, beginning at
the tail, run a sharp knife under the flesh close to the bone, scraping
the flesh away clean from the bone. Work up one side toward the head;
then repeat the same process on the other side of the bone. Lift the
bone carefully and pull out any small bones that may be left in the
flesh.
BOILED FISH
To cook fish properly is very important, as no food, perhaps, is so
insipid as fish if carelessly cooked. It must be well done and properly
salted. A good rule to cook fish by is the following: Allow ten minutes
to the first pound and five minutes for each additional pound; for
example: boil a fish weighing five pounds thirty minutes. By pulling out
a fin you may ascertain whether your fish is done; if it comes out
easily and the meat is an opaque white, your fish has boiled long
enough. Always set your fish on to boil in hot water, hot from the
teakettle, adding salt and a dash of vinegar to keep the meat firm; an
onion, a head of celery and parsley roots are always an acceptable
flavor to any kind of boiled fish, no matter what kind of sauce you
intend to serve with the fish. If you wish to serve the fish whole, tie
it in a napkin and lay it on an old plate at the bottom of the kettle;
if you have a regular "fish kettle" this is not necessary. In boiling
fish avoid using too much water.
To thicken sauces, where flour is used, take a level teaspoon of flour
to a cup of sauce, or the yolk of an egg to a cup of sauce.
BAKED FISH
Wash and dry the fish, rubbing inside and outside with salt; stuff with
a bread stuffing and sew. Sprinkle with salt and pepper and place in a
hot oven without water. As soon as it begins to brown add hot water and
butter and baste every ten minutes. Bake until done, allowing an hour or
more for a large fish, twenty or thirty minutes for a small one. Remove
to a hot platter; draw out the strings; garnish with slices of lemon
well covered with chopped parsley and serve with Hollandaise sauce.
BROILED FISH
For broiling, large fish should be split down the back and head and tail
removed; salmon and halibut should be cut into one-inch slices, and
smelts and other small fish left whole. Wipe the fish as dry as
possible; sprinkle with salt and pepper and if the fish is dry and white
brush the flesh side well with olive oil or butter. Put in a
well-greased broiler, placing the thickest parts of the fish toward the
middle or back of the broiler. Hold over a hot fire until the flesh side
is nicely browned; then cook the skin side just long enough to make the
skin crisp. Small fish require from ten to fifteen minutes, large fish
from fifteen to twenty-five. To remove from the broiler loosen one side
first, then the other, and lift carefully with a cake turner. Place on a
platter; spread with butter and stand in the oven for a few minutes.
Garnish with lemon and serve with Maitre d'Hotel butter.
JEWISH METHOD OF FRYING FISH
Scale the fish with the utmost thoroughness, remove the entrails, wash
very thoroughly, and salt both inside and out. Then cut the fish into
convenient slices, place them on a strainer and leave them there for an
hour.
Meanwhile, place some flour in one plate and some beaten eggs in
another, and heat a large frying-pan half full of oil or butter. Now
wipe your fish slices thoroughly with a clean cloth, dip them first in
flour and then in beaten eggs and finally fry until browned.
In frying fish very hot oil is required. If a crumb of bread will brown
in twenty seconds the oil is hot enough. Put fish in a frying basket,
then into the hot oil and cook five minutes. Drain on brown paper and
arrange on platter. Do not stick knife or fork into fish while it is
frying.
When the oil has cooled, strain it, pour it into a jar, cover it and it
will be ready for use another time. It can be used again for fish only.
ANOTHER METHOD OF FRYING FISH
Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk
of an egg, and a pinch of salt. Stir in one gill of tepid water and
allow the whole to stand for half an hour in a cool place. Next beat the
white of an egg stiff and stir into the batter. Dip each fish into the
mixture, then roll in bread crumbs and cook in boiling oil. Butter must
not be used. In frying fish do not allow the fish to remain in the
spider after it has been nicely browned, for this absorbs the fat and
destroys the delicate flavor. Be sure that the fish is done. This rule
applies to fish that is sauted.
SAUTED FISH
Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and
cook in spider with just enough hot butter to prevent it sticking to the
pan. Shake the pan occasionally. Brown well on under side, then turn and
brown on the other side.
LEMON FISH
Boil three tablespoons of vinegar, one sliced onion, six whole peppers,
salt, one piece of stick cinnamon, and a little water, then add sliced
fish. When fish has boiled twenty minutes remove and arrange on platter.
Strain the gravy and add the well-beaten yolks of two eggs, juice of two
lemons, sugar to taste and twelve grated almonds. Let all come to a
boil, then pour over the fish, sprinkle finely chopped parsley on top
and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and
porgies may be cooked with this sauce.
SWEET SOUR FISH
First cut up and salt the fish. Shad, trout or carp can be used. Put on
fish kettle with one and one-half cups of water and one cup of vinegar,
add one onion cut in round slices, one dozen raisins, one lemon cut in
round slices, two bay leaves, six cloves. When this mixture begins to
boil, lay in your fish and cook thoroughly. When done remove fish to
platter.
Put liquor back on stove, add three tablespoons of granulated sugar
(which has been melted and browned in a pie plate without water), then
add two tablespoons of flour which has been rubbed smooth with a little
water. Let boil well and pour over fish. If not sweet enough add more
sugar. Serve cold.
SWEET AND SOUR FISH
Place the fish in strong salt water for one hour before cooking. Take
three parts of water and one of vinegar, put in saucepan with some
sliced onions and some raisins, and let boil until tender. Add brown
sugar to taste, a piece of rye bread from which the crust has been
removed, and some molasses. Boil the sauce, then place the fish in and
let all cook twenty minutes. When done, arrange on platter with sliced
lemon and chopped parsley.
SWEET SOUR FISH WITH WINE
Put on to boil in fish kettle, one glass water, one-half glass vinegar,
two tablespoons of brown sugar, one-half dozen cloves, one-half teaspoon
of ground cinnamon, one onion cut in round slices. Boil thoroughly, then
strain and add to it one lemon cut in round slices, one goblet of red
wine, one dozen raisins, one tablespoon of pounded almonds; put on stove
again, and when it comes to a boil, add fish that has been cut up and
salted. Cook until done, remove fish to a platter, and to the liquor add
a small piece Leb-kuchen or ginger cake, and stir in the well-beaten
yolks of four eggs; stir carefully or it will curdle. If not sweet
enough add more sugar. Pour over fish. Shad or trout is the best fish to
use.
FISH STOCK
Put in a saucepan a tablespoon of butter or butter substitute, add a
tablespoon each of chopped onion, carrot and turnip. Fry them without
browning, then add fish-bones, head, and trimmings, a stalk of celery,
sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of
lemon. Cover with water and let them simmer for an hour or more. Season
with salt and pepper and strain.
PIKE WITH EGG SAUCE
Clean the fish thoroughly, and wash it in hot water, wipe dry and salt
inside and out. If you heat the salt it will penetrate through the meat
of the fish in less time. Take a kettle, lay in it a piece of butter
about the size of an egg; cut up an onion, some celery root, parsley
root and a few slices of lemon, lay the fish in, either whole or cut up
in slices; boil in enough water to just cover the fish, and add more
salt if required, add a dozen whole peppers, black or white; season with
ground white pepper. Let the fish boil quickly. In the meantime beat up
the yolks of two eggs, and pound a dozen almonds to a paste, add to the
beaten yolks, together with a tablespoon of cold water. When done remove
the fish to a large platter; but to ascertain whether the fish has
cooked long enough, take hold of the fins, if they come out readily your
fish has cooked enough. Strain the sauce through a sieve, taking out the
slices of lemon and with them garnish the top of the fish; add the
strained sauce to the beaten eggs, stirring constantly as you do so;
then return the sauce to the kettle, and stir until it boils, remove
quickly and pour it over the fish. When it is cold garnish with curly
parsley.
GEFILLTE FISCH
Prepare trout, pickerel or pike in the following manner: After the fish
has been scaled and thoroughly cleaned, remove all the meat that adheres
to the skin, being careful not to injure the skin; take out all the meat
from head to tail, cut open along the backbone, removing it also; but do
not disfigure the head and tail; chop the meat in a chopping bowl, then
heat about a quarter of a pound of butter in a spider, add two
tablespoons chopped parsley, and some soaked white bread; remove from
the fire and add an onion grated, salt, pepper, pounded almonds, the
yolks of two eggs, also a very little nutmeg grated. Mix all thoroughly
and fill the skin until it looks natural. Boil in salt water, containing
a piece of butter, celery root, parsley and an onion; when done remove
from the fire and lay on a platter. The fish should be cooked for one
and one-quarter hours, or until done. Thicken the sauce with yolks of
two eggs, adding a few slices of lemon.
This fish may be baked but must be rolled in flour and dotted with bits
of butter.
RUSSIAN FISH CAKES
Take three pounds of fish (weakfish or carp, pickerel or haddock or
whitefish, any fat fish with a fish poor in it). Remove skin and bones
from the fish and chop flesh very fine, add a good-sized onion, minced
or grated, make a depression in the centre of the chopped fish and add
three-quarters cup of water, one-half cup of soft bread crumbs, salt and
pepper to taste, one-fourth cup of sugar, two egg whites and two
tablespoons of melted butter. Chop until very smooth and form into cakes
containing a generous tablespoonful each. Put the bones and skins into a
saucepan with an onion sliced and a tablespoon of butter and add the
fish cakes. Cover with water and simmer for one and a quarter hours.
Then remove the cakes and strain off the gravy into the two egg yolks
which have been slightly beaten together with one teaspoon of sugar;
stir over the heat until thickened, but do not boil it. Pour over fish
cakes and serve either hot or cold. The butter and sugar may be omitted
if so desired.
GEFILLTE FISCH WITH EGG SAUCE
Cut a five-pound haddock into four-inch slices. Cut a big hole into each
slice, preserving the backbone and skin. Put this meat, cut from the
fish, into a wooden tray, add to it four large onions and a sprig of
parsley. Chop until very fine, then add two eggs, a dash of pepper and
cinnamon, a pinch of salt, and a tablespoon of sugar. To this add enough
cracker dust to stiffen it. Put this filling into the holes cut in the
fish.
Take a saucepan, put in one sliced onion, a sprig of parsley, a small
sliced carrot, a dash of pepper, and a pinch of salt. Put the fish into
the saucepan, cover with cold water, and let it boil slowly for one
hour. At the end of the hour take out the fish, and put on a platter.
Preserve the water or gravy in which the fish was boiled for the sauce.
Egg sauce for fish: Beat the yokes of two eggs thoroughly. Into the
beaten yolks slowly pour the gravy in which the fish was boiled,
stirring constantly. Stand this on the back of the stove to boil for
five minutes, stirring constantly so as to prevent burning.
FILLED FISH--TURKISH STYLE
No. 1. Bone some fat fish, boil in salt and water; when done take a
little of the fish soup, one egg, beat until light, add gradually the
juice of one-half lemon.
FRITADA
No. 2. Steam the fish and bone. Take four good-sized tomatoes, cut them
up, add chopped parsley, scallions or leeks cut in small pieces, a
little celery, salt and pepper to taste and four eggs well-beaten; mix
all these ingredients very well with the boned fish, form in omelet
shape. Place in oven in pan greased with olive oil and bake until well
browned.
HECHT (PICKEREL)
This fish is best prepared "scharf." Clean your fish thoroughly and salt
the day previous; wrap it in a clean towel and lay it on ice until
wanted. Line a kettle with celery and parsley roots; cut up an onion,
add a lump of fresh butter, and pack the fish in the kettle, head first,
either whole or cut up; sprinkle a little salt and white pepper over all
and add about a dozen peppercorns; put on enough water to just cover,
and add a whole lemon cut in slices. Do not let the fish boil quickly.
Add about a dozen pounded almonds. By this time the fish will be ready
to turn, then beat up the yolks of two eggs in a bowl, to be added to
the sauce after the fish is boiled. Try the fish with a fork and if the
meat loosens readily it is done. Take up each peace carefully, if it has
been cut up, and arrange on a large platter, head first and so on, make
the fish appear whole, and garnish with the slices of lemon and sprigs
of parsley; then mince up some parsley and garnish top of the fish,
around the lemon slices. Thicken the gravy by adding the beaten yolks,
add a tablespoon of cold water to the yolks before adding to the boiling
sauce; stir, remove from the fire at once and pour over the fish. If you
prefer the sauce strained, then strain before adding the yolks of the
eggs and almonds.
Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked
"scharf."
FRESH COD OR STRIPED BASS
Cut into pieces ready to serve, after which salt them for an hour. Into
the fish kettle put a quantity of water, large onion sliced, carrot also
sliced, turnip, celery root, and boil fifteen minutes. Add the fish and
two tablespoons of butter, tiny piece of cinnamon, pepper to taste. Boil
fifteen minutes longer, then add teaspoon of flour mixed with cold
water. Boil up well and add salt or pepper if needed. Remove fish and
arrange on platter. Beat yolks of two eggs with a tablespoon of cold
water; after straining out vegetables, add the hot gravy in which fish
was boiled. Return to fire and stir till thick enough. Garnish with
chopped parsley.
AHILADO SAUCE (TURKISH)
Mix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce
first, and add boiled sea-bass or flounders.
BOILED TROUT
Cut up a celery root, one onion, and a sprig of parsley, tie the fish in
a napkin and lay it on this bed of roots; pour in enough water to cover
and add a dash of vinegar--the vinegar keeps the fish firm--then boil
over a quick fire and add more salt to the water in which the fish has
been boiled. Lay your fish on a hot platter and prepare the following
sauce: set a cup of sweet cream in a kettle, heat it, add a tablespoon
of fresh butter, salt and pepper, and thicken with a tablespoon of flour
which has been wet with a little cold milk, stir this paste into the
cream and boil about one minute, stirring constantly; pour over the
fish. Boil two eggs, and while they are boiling, blanch about a dozen or
more almonds and stick them into the fish, points up; cover the eggs
with cold water, peel them, separate the whites from the yolks, chop
each separately; garnish the fish, first with a row of chopped yolks,
then whites, until all is used: lay chopped parsley all around the
platter.
Fresh cod and striped bass may be cooked in this way.
FISH PIQUANT
Cook any large fish in salt water--salmon is particularly nice prepared
in this style--add one cup of vinegar, onions, celery root and parsley.
When the fish is cooked enough, remove it from the fire, kettle and
all--letting the fish remain in its sauce until the following sauce is
prepared:--
Take the yolks of two eggs, one-half teaspoon of Colman's mustard (dry),
salt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half
glass water and some fish gravy. Boil in double boiler until thick. Take
some parsley, green onions, capers, shallots and one large vinegar
pickle and some astragon, chop all up very fine; chop up the hard-boiled
whites separately and then add the sauce; mix all this together
thoroughly, then taste to see if seasoned to suit.
SALMON CUTLETS
Take the remains of some boiled salmon or a small can of salmon, three
tablespoons of mashed potatoes, one of bread crumbs, one of chopped
parsley, a little flour, mace, an egg, pepper and salt.
Mix the ingredients well together, bind with the egg, let stand an hour,
then form into little flat cutlets, roll in bread crumbs and fry in hot
oil, drain on paper and send to table garnished with parsley.
PAPRIKA CARP
Slice and salt three pounds of carp. Steam four sliced onions with one
cup of water, to which has been added one teaspoon of paprika, add the
sliced carp and cook very slowly until the fish is done.
REDSNAPPER WITH TOMATO SAUCE
Scale thoroughly, salt and pepper inside and out, and lay upon ice,
wrapped in a clean cloth overnight. When ready to cook cut up the celery
or parsley root, or both, two large onions, a carrot or two, and let
this come to a boil in about one quart of water, then lay in the fish,
whole or in pieces; let the water almost cover the fish; add a lump of
fresh butter and three or four tomatoes (out of season you may use
canned tomatoes, say three or four large spoonfuls); let the fish boil
half an hour, turning it occasionally. Try it by taking hold of the
fins, if they come out readily, the fish is done. Take it up carefully;
lay on a large platter and strain the sauce; let it boil, thicken it
with the well-beaten yolks of two eggs, adding the sauce gradually to
the eggs and stirring constantly. Garnish the fish with chopped parsley,
letting a quantity mix with the sauce.
Redsnapper is also very good fried.
BONED SMELTS, SAUTED
Take a dozen raw smelts; split them from the back lengthwise, leaving
the head and tail intact; take out the large center bone without opening
the stomach and season with salt. Put four ounces of butter into a
saucepan, and when quite hot place the smelts in it, so that the side
which was cut open is underneath. When they have attained a nice color,
turn them over and finish cooking. When ready, arrange them on a very
hot dish, pour the butter in which they were cooked over them, squeeze a
little lemon on them, then add over all some finely chopped green
parsley. Serve.
FISH WITH HORSERADISH SAUCE
Clean three pounds of fresh salmon, bone, salt and let stand several
hours. Place in fish kettle with boiling salt water (one teaspoon of
salt to one quart of water), and let boil one-half hour or until well
cooked. Lift out carefully, place on hot platter and pour over
one-fourth cup of melted butter and sprinkle well with one tablespoon of
parsley. Serve in a separate bowl the following sauce; a large spoonful
with each portion of fish: Peel one-half pound of horseradish root,
grate and mix well with one pint of cream beaten stiff. The fish must
be hot and the sauce cold.
FISH WITH SAUERKRAUT
Fry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil
the fish in salt water, then bone and shred. Fry two minced onions in
butter or oil, put them into the kettle with the fish, add two egg
yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs;
steam for half hour and serve with the kraut.
FILLET OF SOLE A LA MOUQUIN
Thoroughly wash and pick over a pound of spinach, put it over the fire
with no more water than clings to the leaves and cook for ten minutes;
at the end of that time drain the spinach and chop it fine. Have ready
thin fillets of flounder, halibut, or whitefish. Cover them with
acidulated warm water--a slice of lemon in the water is all that is
wanted, and add a slice of onion, a sprig of parsley and a bit of bay
leaf. Simmer for ten minutes and drain. Put the minced spinach into the
bottom of the buttered baking-dish, arrange the fillets on it, cover
with a cream sauce to which a tablespoon of grated cheese has been
added, and brown in the oven.
FILLET DE SOLE A LA CREOLE
Fillet some large flounders, and have fishman send you all the bones;
put the bones on to boil; wash, dry, and season the fillets; roll them
(putting in some bits of butter), and fasten each one with a wooden
toothpick. Strain the water from the bones; thicken with a little brown
flour and onion; add to this one-half can of tomatoes, a little cayenne
pepper, salt, and chopped green peppers. Let this sauce simmer for a
couple of hours (this need not be strained); put the fillets in a
casserole, and pour some of this sauce over them, and put in the oven
for about fifteen minutes. Then pour over the rest of the tomato sauce,
sprinkle a little chopped parsley and serve. One can add a few mushrooms
to the sauce. The mushrooms must be fried in butter before being added
to the sauce.
BAKED BLACK BASS
After having carefully cleaned, salt well and lay it in the baking-pan
with a small cup of water, and strew flakes of butter on top, also salt,
pepper and a little chopped parsley. Bake about one hour, basting often
until brown. Serve on a heated platter; garnish with parsley and lemon
and make a sauce by adding a glass of sherry, a little catsup and
thicken with a teaspoon of flour, adding this to fish gravy. Serve
potatoes with fish, boiled in the usual way, making a sauce of two
tablespoons of butter. Add a bunch of parsley chopped very fine, salt
and pepper to taste, a small cup of sweet cream thickened with a
tablespoon of flour. Pour over potatoes.
BAKED FLOUNDERS
Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes
of butter on top, an onion cut up, some minced celery and a few bread
crumbs. A cup of hot water put into the pan will prevent burning. Baste
often; bake until brown.
BAKED BASS A LA WELLINGTON
Remove the scales and clean. Do not remove the head, tail, or fins. Put
into a double boiler one tablespoon of butter, two cups of stale bread
crumbs, one tablespoon of chopped onion, one teaspoon of chopped
parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat
all the above ingredients, season with paprika and salt, and stuff the
bass with the mixture. Sew up the fish, put into a hot oven, bake and
baste with sherry wine and butter.
A fish weighing four or five pounds is required for the above recipe.
BAKED FISH--TURKISH STYLE
Take perch and stuff with steamed onion to which has been added one
well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs,
chopped parsley or celery, salt and pepper to taste. Bake until the fish
is nicely browned.
SAUCE AGRISTOGA
Fry any fish in oil, and serve the following:--
Beat very well two whole eggs, add two tablespoons of flour diluted with
cold water, add gradually the juice of one lemon.
ZUEMIMO SAUCE
Heat one teaspoon of oil, add one tablespoon of flour, add slowly
one-half cup of vinegar diluted with water; season with salt and sugar.
If no other fish can be procured, salt herring may be used.
SHAD ROE
Parboil the roe in salted water ten minutes. Drain; season with salt,
pepper and melted butter; form into balls, roll in beaten egg and
cracker crumbs and fry in hot oil or any butter substitute.
The roe can be baked and served with tomato sauce.
BAKED SHAD
Clean and split a three-pound shad. Place in a buttered dripping pan.
Sprinkle with salt and pepper, brush with melted butter and bake in a
hot oven thirty minutes.
SCALLOPED FISH ROE
Boil three large roes in water with a little vinegar for ten minutes.
Plunge into cold water; wipe the roe dry. Mash the yolks of three
hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste,
tablespoon of chopped parsley, juice of half a lemon, salt and pepper to
taste. Add a cup of bread crumbs and then mix in lightly the roe that
has been broken into pieces. Put all in baking dish, cover with bread
crumbs and flakes of butter, and brown in oven.
BAKED MACKEREL
Split fish, clean, and remove head and tail. Put in buttered pan,
sprinkle with salt and pepper and dot over with butter (allowing one
tablespoon to a medium-sized fish), pour over two-thirds of a cup of
milk. Bake twenty-five minutes in a hot oven.
STUFFED HERRING
Make a dressing of two tablespoons of bread crumbs, one tablespoon of
chopped parsley, two tablespoons of butter, juice of one-half lemon, and
pepper and salt to taste. Add enough hot water to make soft. Fill the
herrings, roll up, tie in shape. Cover with greased paper and bake ten
to fifteen minutes.
FISH WITH GARLIC
Clean, salt fish one half hour, wash and dry with a clean cloth; cut
garlic very thin, rub over fish; place in oven to bake; bake until odor
of garlic has disappeared; then let fish cool.
BAKED CHOPPED HERRING
Soak herring one hour in water and then one and a half in sweet milk,
skin, bone and chop; cut up a medium-sized onion, fry in butter until
golden brown, add a cup of cream, two egg yolks and one-fourth cup of
white bread crumbs, then put in a little more cream. Butter pan,
sprinkle with crumbs or cracker dust, then put in herring, pepper
slightly. Bake in moderate oven three-quarters of an hour.
MARINIRTE (PICKLED) HERRING
Take new Holland herring, remove the heads and scales, wash well, open
them and take out the milch and lay the herring and milch in milk or
water over night. Next day lay the herring in a stone jar with alternate
layers of onions cut up, also lemon cut in slices, a few cloves, whole
peppers and a few bay leaves, some capers and whole mustard seed. Take
the milch and rub it through a hair sieve, the more of them you have the
better for the sauce; stir in a spoon of brown sugar and vinegar and
pour it over the herring.
SALT HERRING
Soak salt herring over night in cold water, that the salt may be drawn
out. Drain and serve with boiled potatoes, or bone and place in kettle
of cold water, let come to a boil and let simmer a few minutes until
tender, drain and pour melted butter over them and serve hot with boiled
or fried potatoes.
BROILED SALT MACKEREL
Freshen the fish by soaking it over night in cold water, with the skin
uppermost. Drain and wipe dry, remove the head and tail; place it upon a
butter broiler, and slowly broil to a light brown. Place upon a hot
dish, add pepper, bits of butter, a sprinkling of parsley and a little
lemon juice.
BOILED SALT MACKEREL
Soak mackerel over night in cold water, with the skin side up, that the
salt may be drawn out, change the water often, and less time is
required. Drain. Place mackerel in shallow kettle, pour water over to
cover and boil ten to fifteen minutes or until flesh separates from the
bone. Remove to platter and pour hot, melted butter over and serve with
hot potatoes.
They may also be boiled and served with a White Sauce.
MARINIRTE FISH
Take pickerel, pike or any fish that is not fat, cut into two-inch
slices, wash well, salt and set aside in a cool place for a few hours.
When ready to cook, wash slightly so as not to remove all salt from
fish. Take heads and set up to boil with a whole onion for twenty-five
minutes, then add the other pieces and two cups of vinegar, one cup of
water, four bay leaves and twelve allspice, a little pepper and ginger.
Cook for thirty-five minutes longer. Taste fish, add a little water or a
little more vinegar to taste. Then remove fish carefully so as not to
break the pieces and let cool. Strain the sauce, return fish to same,
adding a few bay leaves and allspice. Set in a cool place until sauce
forms a jelly around the fish. Can be kept covered and in a cool place
for some time.
SOUSED HERRING
Split and half three herrings, roll and tie them up. Place them in a pie
plate, pour over them a cup of vinegar, add whole peppers, salt, cloves
to taste and two bay leaves. Bake in a slow oven until soft (about
twenty minutes).
SALMON LOAF
Blend together one can of salmon, one cup of grated bread crumbs, two
beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half
teaspoon of paprika, one-half teaspoon of salt, one tablespoon of
chopped parsley and one tablespoon of onion juice. Place in a greased
baking dish. Sprinkle top with thin layer of bread crumbs. Bake in hot
oven for thirty minutes or until the crumbs that cover the dish are
browned. Serve with a white sauce.
CREAM SALMON
Remove salmon from the can, place it in a colander and wash under
running water or scald with boiling water. Break into small pieces, stir
into one cup of hot cream sauce; bring all to a boil and serve in patty
cups or on toasted bread or crackers.
PICKLE FOR SALMON
Take equal parts of vinegar, white wine and water. Boil these with a
little mace, a clove or two, a bit of ginger root, one or two whole
peppers and some grated horseradish. Take out the last named ingredient
when sufficiently boiled, and pour the pickle over the salmon,
previously boiled in strong salt and water.
KEDGEREE
Cut up in small pieces about a pound of any kind of cooked fish except
herring. Boil two eggs hard and chop up. Take one cup of rice and boil
in the following manner:--After washing it well and putting it on in
boiling water, with a little salt, let it boil for ten minutes, drain it
almost dry and let it steam with the lid closely shut for ten minutes
longer without stirring. Take a clean pot and put in the fish, eggs,
rice, a good dessertspoon of butter, and pepper and salt to taste. Stir
over the fire until quite hot. Press into a mould and turn it out at
once and serve.
SWISS CREAMED FISH
Mix smoothly in one cup of cold water a teaspoon of flour. Stir it into
one cup of boiling milk and when thick and smooth add the meat of any
cold fish, picked free from skin and bones. Season with salt, pepper and
a tablespoon of butter. If the cream is desired to be extra rich one
well-beaten egg may be added one minute before removing from the fire.
Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by
many.
COD FISH BALLS
Put the fish to soak over night in lukewarm water. Change again in the
morning and wash off all the salt. Cut into pieces and boil about
fifteen minutes, pour off this water and put on to boil again with
boiling water. Boil twenty minutes this time, drain off every bit of
water, put on a platter to cool and pick to pieces as fine as possible,
removing every bit of skin and bone. When this is done, add an equal
quantity of mashed potatoes, a tablespoon of butter, a very little salt
and pepper, beat up one egg and a little milk, if necessary, mix with a
fork. Flour your hands well and form into biscuit-shaped balls. Fry in
hot oil.
FINNAN HADDIE
Parboil ten minutes and then broil like fresh fish.
To bake, place the fish in a pan, add one cup of milk and one cup of
water; cover. Cook ten minutes in hot oven. Remove cover, drain, spread
with butter and season with pepper.
FINNAN HADDIE AND MACARONI
Break up and cook until tender about a package of macaroni. Pick up the
finnan haddie until you have about three-quarters as much as you have
macaroni. Mix in a greased baking-dish and pour over a drawn butter
sauce, made with cornstarch or with any good milk or cream dressing,
then cover with bread or cracker crumbs or leave plain to brown in oven.
Bake from twenty to thirty minutes.
SCALLOPED FISH, No. 1
Line a buttered baking-dish with cold flaked fish. Sprinkle with salt
and pepper; add a layer of cold cooked rice, dot with butter; repeat and
cover with cracker or bread crumbs. Bake fifteen to twenty minutes.
SCALLOPED FISH, No. 2
Butter a dish, place in a layer of cold cooked fish, sprinkle with bread
crumbs, parsley, salt, butter and pepper; repeat. Cover with white
sauce, using one tablespoon of flour to two tablespoons of butter and
one cup of milk. Sprinkle top with buttered bread crumbs and bake.
*SAUCES FOR FISH AND VEGETABLES*
These sauces are made by combining butter and flour and thinning with
water or other liquid. A sauce should never be thickened by adding a
mixture of flour and water, as in that case the flour is seldom well
cooked; or by adding flour alone, as this way is certain to cause lumps.
The flour should be allowed to cook before the liquid is added.
All sauces containing butter and milk should be cooked in a double
boiler.
If so desired, any neutral oil--that is, vegetable or nut oil--may be
substituted for the butter called for in the recipe.
Care in preparation of a sauce is of as much importance as is the
preparation of the dish the sauce garnishes.
DRAWN BUTTER SAUCE
Melt two tablespoons of butter and stir in two tablespoons of flour. Add
carefully one cup of boiling water, then season with one-half teaspoon
of salt and a dash of pepper and paprika.
Many sauces are made with drawn butter as a foundation. For caper sauce
add three tablespoons of capers.
For egg sauce add one egg, hard-boiled and chopped fine.
BEARNAISE SAUCE
There are several ways of making Bearnaise sauce. This is one very
simple rule: Bring to the boil two tablespoons each of vinegar and
water. Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the fire,
add salt and pepper to season, and four tablespoons of butter beaten to
a cream, and added slowly.
*Quick Bearnaise Sauce.*--Beat the yolks of four eggs with four
tablespoons of oil and four of water. Add a cup of boiling water and
cook slowly until thick and smooth. Take from the fire, and add minced
onion, capers, olives, pickles, and parsley and a little tarragon
vinegar.
CUCUMBER SAUCE
Pare two large cucumbers; remove seeds, if large; chop fine and squeeze
dry. Season with salt, vinegar, paprika and add one-half cup of cream.
SAUCE HOLLANDAISE
Mix one tablespoon of butter and one of flour in a saucepan and add
gradually half a pint of boiling water. Stir until it just reaches the
boiling point; take from the fire and add the yolks of two eggs. Into
another saucepan put a slice of onion, a bay leaf, and a clove of
garlic; add four tablespoons of vinegar, and stand this over the fire
until the vinegar is reduced one-half. Turn this into the sauce, stir
for a moment; strain through a fine sieve; add half a teaspoon of salt
and serve. This sauce may be varied by adding lemon juice instead of
vinegar, or by using the water in which the fish was boiled. It is one
of the daintiest of all sauces.
MUSTARD SAUCE
Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil
or butter melted, pepper and salt to taste. Add this to two hard-boiled
eggs chopped fine, with a small onion and about the same quantity of
parsley as eggs; and mix all well together.
MAITRE D'HOTEL BUTTER
Work into one-half cup of butter all the lemon juice it will take, and
add a teaspoon of minced parsley.
PICKLE SAUCE
Cream two tablespoons of butter, add one teaspoon of salt and one
tablespoon of chopped pickle. A speck of red pepper may be added.
SARDELLEN, OR HERRING SAUCE
Brown a spoon of flour in heated fat, add a quantity of hot fish stock
and a few sardellen chopped fine, which you have previously washed in
cold water, also a finely-chopped onion. Let this boil a few minutes,
add a little vinegar and sugar; strain this sauce through a wire sieve
and add a few capers and a wineglass of white wine and let it boil up
once again and thicken with the yolk of one egg.
SAUCE VINAIGRETTE
Rub the mixing bowl with a clove of garlic, add one-half teaspoon of
salt, dash of white pepper, and a teaspoon of cold water or a bit of
ice, then four tablespoons of oil. Mix until the salt is dissolved,
remove the ice and add ten drops of tabasco sauce, two tablespoons
tarragon vinegar, one tablespoon grated onion, one tablespoon chopped
parsley and one chopped gherkin.
ANCHOVY SAUCE
Mix six tablespoons of melted butter and one and one-half teaspoons
anchovy paste, place in double boiler and allow to boil for about six
minutes. Flavor with lemon juice.
SAUCE PIQUANTE
To one pint of drawn butter add one tablespoon each of vinegar and lemon
juice and two tablespoons each of chopped capers, pickles, and olives,
one-half teaspoon onion juice, a few grains cayenne pepper.
SAUCE TARTARE
Add to a half pint of well-made mayonnaise dressing two olives, one
gherkin and one small onion, chopped fine. Chop sufficient parsley to
make a tablespoonful, crush it in a bowl and add it first to the
mayonnaise. Stir in at least a tablespoon of drained capers and serve
with fried or broiled fish.
WHITE SAUCE (FOR VEGETABLES)
Place two tablespoons of butter in a saucepan; stir until melted: add
two tablespoons of flour mixed with one-fourth of a teaspoon of salt and
a few grains of pepper. Stir until smooth. Add one cup of milk gradually
and continue to stir until well mixed and thick. Chopped parsley may be
added. Used for creamed vegetables--potatoes, celery, onion, peas, etc.
CREAM MUSTARD SAUCE
Make white sauce as directed above. Mix one tablespoon of mustard with a
teaspoon of cold water and stir into the sauce about two minutes before
serving. The quantity of mustard may be increased or diminished, as one
may desire the flavor strong or mild.
CURRY SAUCE
Use one teaspoon of curry in the flour while making white sauce.
SPANISH SAUCE
Cook one onion and green pepper chopped fine in hot butter; add four
tablespoons of flour, stir until smooth. Add two cups of strained
tomatoes. Season with salt and pepper.
TOMATO SAUCE
Brown one tablespoon butter with one minced onion, then add one
tablespoon of flour. When brown stir in two cups of tomatoes which have
previously been cooked and strained, add also one teaspoon of sugar, a
pinch of salt, pepper, and red pepper, also one tablespoon of vinegar
and one tablespoon of tomato catsup.
*SAUCES FOR MEATS*
APPLE SAUCE
Pare and quarter tart apples. Put them in a saucepan with just enough
water to keep them from burning; bring to a boil quickly and cook until
the pieces are soft. Then press through a colander and add four
tablespoons of sugar (or less) to each pint of apples.
If desired, cinnamon or grated nutmeg may be sprinkled over the top
after the apple sauce is in the serving dish, or a little stick cinnamon
or lemon peel may be cooked with the apples. Serve with goose.
BROWN SAUCE
Fry one tablespoon chopped onion in one tablespoon fat. Add one
tablespoon of flour, one cup of soup stock, one teaspoon lemon juice,
salt and pepper to taste. Strain before serving.
The following sauces can be made by using brown sauce as a foundation:
*Mushroom Sauce.*--Add one-half cup mushrooms.
*Olive Sauce.*--Add a dozen olives, chopped fine.
*Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly.
Thicken with flour.
CRANBERRY SAUCE
To one pint of cranberries take one and one-quarter cups of water.
Put the cranberries on with the water and cook until soft; strain
through a cloth; weigh and add three-fourths of a pound of sugar to
every pint of juice. Cook ten minutes; pour into molds and set aside to
cool. Serve with poultry, game or mutton.
STEWED CRANBERRIES
Boil together one and one-half cups of sugar and one cup of water for
seven minutes, then add three cups of cranberries, well washed and
picked, and cook until the berries burst. Serve the same as cranberry
sauce.
SAUCE BORDELAISE
Nice for broiled steaks. Take one medium-sized onion, chopped very fine
and browned in fat; add a cup of strong beef gravy and a cup of claret
or white wine; add pepper, salt and a trifle of finely-chopped parsley;
allow this to simmer and thicken with a little browned flour.
CARAWAY, OR KIMMEL SAUCE
Heat a tablespoon drippings in a spider; add a little flour; stir smooth
with a cup of soup stock, added at once, and half a teaspoon of caraway
seeds.
ONION SAUCE
Stew some finely-chopped onions in fat; you may add half a clove of
garlic, cut extremely fine; brown a very little flour in this, season
with salt and pepper and add enough soup stock to thin it.
LEMON SAUCE
Boil some soup stock with a few slices of lemon, a little sugar and
grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or
yolk of egg. Mostly used for stewed poultry.
MINT SAUCE
Chop some mint fine; boil half a cup of vinegar with one tablespoon of
sugar; throw in the mint and boil up once; pour in a sauceboat and cool
off a little before serving.
RAISIN SAUCE
Brown some fat in a spider, stir in a tablespoon of flour; stir until it
becomes a smooth paste; then add hot soup, stirring constantly; add a
handful of raisins, some pounded almonds, a few slices of lemon, also a
tablespoon of vinegar; brown sugar to taste: flavor with a few cloves
and cinnamon, and if you choose to do so, grate in part of a stick of
horseradish and the crust of a rye loaf. Very nice for fat beef.
HORSERADISH SAUCE, No. 1
Grate a good-sized stick of horseradish; take some soup stock and a
tablespoon of fat, salt and pepper to taste, a little grated stale
bread, a few pounded almonds. Let all boil up and then add the meat.
HORSERADISH SAUCE, No. 2
Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter
of an onion in it, and fry light brown, then brown one tablespoon
cracker meal or flour and add two tablespoons of grated horseradish;
let this brown a bit, then add some soup stock, one tablespoon of brown
sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of
vinegar. Let cook a few minutes then add one more tablespoon of
horseradish and if necessary a little more sugar or vinegar. Lay the
meat in this sauce and cover on back of stove until ready to serve. If
gas stove is used, place over the simmering flame.
KNOBLAUCH SAUCE (GARLIC)
Heat a tablespoon of drippings, either of meat or goose in a frying-pan;
cut up one or two cloves of garlic very fine and let it brown slightly
in the heated fat; add a tablespoon of flour, a cup of soup stock or
warm water, salt, pepper to taste.
MAITRE D'HOTEL SAUCE
Take a heaping tablespoon of drippings or goose-fat, heat it in a
spider, stir two teaspoons of flour into this, then add gradually and
carefully a small cup of hot soup or water, the former is preferable;
add some chopped parsley, also the juice of a lemon; salt and pepper;
stir up well. May be used either with roast or boiled meats.
*FRYING*
PREPARED BREAD CRUMBS FOR FRYING
All scraps of bread should be saved for crumbs, the crusts being
separated from the white part, then dried, rolled, and sifted, and put
away until needed in a covered glass jar.
The brown crumbs are good for the first coating, the white ones for the
outside, as they give better color. Cracker crumbs give a smooth
surface, but for most things bread crumbs are preferable.
For meats a little salt and pepper, and for sweet articles, a little
sugar, should be mixed with the crumbs. Crumbs left on the board should
be dried, sifted, and kept to be used again.
FRYING
Frying is cooking in very hot fat or oil, and the secret of success is
to have the fat hot enough to harden the outer surface of the article to
be fried immediately and deep enough to cover these articles of food. As
the fat or oil can be saved and used many times, the use of a large
quantity is not extravagant.
To fry easily one must have, in addition to the deep, straight-sided
frying-pan, a frying-basket, made from galvanized wire, with a side
handle. The bale handles are apt to become heated, and in looking for
something to lift them, the foods are over-fried. The frying-pan must be
at least six inches deep with a flat bottom; iron, granite ware or
copper may be used, the first two are preferable. There must be
sufficient fat to wholly cover the articles fried, but the pan must not
be too full, or there is danger of overflow when heavy articles are put
in. After each frying, drain the fat or oil, put it into a receptacle
kept for the purpose, and use it over and over again as long as it
lasts. As the quantity begins to lessen, add sufficient fresh fat or oil
to keep up the amount.
Always put the fat or oil in the frying-pan before you stand it over the
fire.
Wait until it is properly heated before putting in the articles to be
fried.
Fry a few articles at a time. Too many will cool the fat or oil below
the point of proper frying and they will absorb grease and be
unpalatable.
Put articles to be fried in the wire frying-basket and lower into the
boiling hot fat or oil. Test the fat by lowering a piece of stale bread
into it, if the bread browns in thirty seconds the fat is sufficiently
hot.
Fry croquettes a light brown; drain over the fat, lift the frying-basket
from the hot fat to a round plate, remove the articles from the basket
quickly to brown paper, drain a moment and serve.
When frying fish or any food that is to be used at a milk meal, use oil.
Olive oil is the best, but is very expensive for general use. Any other
good vegetable oil or nut oil will do as substitute.
When the food is intended for a meat meal; fat may be prepared according
to the following directions and used in the same manner as oil.
TO RENDER GOOSE, DUCK OR BEEF FAT
Cut the fat into small pieces. Put in a deep, iron kettle and cover with
cold water. Place on the stove uncovered; when the water has nearly all
evaporated, set the kettle back and let the fat try out slowly. When the
fat is still and scraps are shriveled and crisp at the bottom of the
kettle, strain the fat through a cloth into a stone crock, cover and set
it away in a cool place. The water may be omitted and the scraps slowly
tried out on back of stove or in moderate oven. When fat is tried out,
pour in crock.
Several slices of raw potato put with the fat will aid in the
clarifying.
All kinds of fats are good for drippings except mutton fat, turkey fat
and fat from smoked meats which has too strong a flavor to be used for
frying, but save it with other fat that may be unsuitable for frying,
and when six pounds are collected make it into hard soap.
TO MAKE WHITE HARD SOAP
Save every scrap of fat each day; try out all that has accumulated;
however small the quantity. This is done by placing the scraps in a
frying-pan on the back of the range. If the heat is low, and the grease
is not allowed to get hot enough to smoke or burn, there will be no odor
from it. Turn the melted grease into tin pails and keep them covered.
When six pounds of fat have been obtained, turn it into a dish-pan; add
a generous amount of hot water, and stand it on the range until the
grease is entirely melted. Stir it well together; then stand it aside to
cool. This is clarifying the grease. The clean grease will rise to the
top, and when it has cooled can be taken off in a cake, and such
impurities as have not settled in the water can be scraped off the
bottom of the cake of fat.
Put the clean grease into the dish-pan and melt it. Put a can of
Babbitt's lye in a tin pail; add to it a quart of cold water, and stir
it with a stick or wooden spoon until it is dissolved. It will get hot
when the water is added; let it stand until it cools. Remove the melted
grease from the fire, and pour in the lye slowly, stirring all the time.
Add two tablespoons of ammonia. Stir the mixture constantly for twenty
minutes or half an hour, or until the soap begins to set.
Let it stand until perfectly hard; then cut it into square cakes. This
makes a very good, white hard soap which will float on water.
*ENTREES*
CROQUETTES
Combine ingredients as directed in the recipe, roll the mixture lightly
between the hands into a ball. Have a plentiful supply of bread crumbs
spread evenly on a board; roll the ball lightly on the crumbs into the
shape of a cylinder, and flatten each end by dropping it lightly on the
board; put it in the egg (to each egg add one tablespoon of water, and
beat together), and with a spoon moisten the croquette completely with
the egg; lift it out on a knife-blade, and again roll lightly in the
crumbs. Have every part entirely covered, so there will be no opening
through which the grease may be absorbed. Where a light yellow color is
wanted, use fresh white crumbs grated from the loaf (or rubbed through a
puree sieve) for the outside, and do not use the yolk of the egg. Coarse
fresh crumbs are used for fish croquettes, which are usually made in the
form of chops, or half heart shape. A small hole is pricked in the
pointed end after frying, and a sprig of parsley inserted. Have all the
croquettes of perfectly uniform size and shape, and lay them aside on a
dish, not touching one another, for an hour or more before frying. This
will make the crust more firm.
The white of an egg alone may be used for egging them, but not the yolk
alone. Whip the egg with the water, just enough to break it, as
air-bubbles in the egg will break in frying, and let the grease
penetrate. Serve the croquettes on a platter, spread them on a napkin
and garnish with sprigs of parsley.
CHICKEN CROQUETTES, No. 1
Cook one-half tablespoon of flour in one tablespoon chicken-fat, add
one-half cup of soup stock gradually, and one-half teaspoon each of
onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one
and one-half cups of veal or chicken, chopped very fine, one pair of
brains which have been boiled, mix these well, remove from the fire and
add one well-beaten egg. Turn this mixture out on a flat dish and place
in ice-box to cool. Then roll into small cones, dip in beaten egg, roll
again in powdered bread or cracker crumbs and drop them into boiling
fat, fry until a delicate brown.
CHICKEN CROQUETTES, No. 2
Chop the chicken very fine, using the white meat alone, or the dark meat
alone, or both together. Season with salt, pepper, onion-juice, and
lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or
truffles are used with chicken, and a combination of two or more of them
much improves the quality of the croquettes.
CROQUETTES OF CALF'S BRAINS
Lay the brains in salt water an hour, or until they look perfectly
white, then take out one at a time, pat with your hands to loosen the
outer skin and pull it off. Beat or rub them to a smooth paste with a
wooden spoon, season with salt and pepper and a very little mace; add a
beaten egg and about one-half cup of bread crumbs. Heat fat in a spider
and fry large spoonfuls of this mixture in it.
MEAT CROQUETTES
Veal, mutton, lamb, beef and turkey croquettes may be prepared in the
same way as chicken croquettes.
MEAT AND BOILED HOMINY CROQUETTES
Equal proportions.
SWEETBREAD CROQUETTES
Cut the boiled sweetbreads into small dice with a silver knife. Mix with
mushrooms, using half the quantity of mushrooms that you have of
sweetbreads. Use two eggs in the sauce.
VEAL CROQUETTES
Veal is often mixed with chicken, or is used alone as a substitute for
chicken. Season in same manner and make the same combinations.
CAULIFLOWER CROQUETTES
Finely chop cold cooked cauliflower, mix in one small, finely chopped
onion, one small bunch of parsley finely chopped, one-half cup of bread
crumbs and one well-beaten egg. Carefully mix and mold into croquette
forms, dip in cracker dust and fry in deep, smoking fat until a light
brown.
EGGPLANT CROQUETTES (ROUMANIAN)
Peel the eggplant, place in hot water and boil until tender, drain, add
two eggs, salt, pepper, two tablespoons of matzoth or white flour or
bread crumbs, beat together; fry in butter or oil by tablespoonfuls.
CROQUETTES OF FISH
Take any kind of boiled fish, separate it from the bones carefully, chop
with a little parsley, salt and pepper to taste. Beat up one egg with
one teaspoon of milk and flour. Roll the fish into balls and turn them
in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve
with any sauce or a mayonnaise.
POTATO CROQUETTES
Work into two cups of mashed potatoes, a tablespoon of melted butter,
until smooth and soft; add one egg well-beaten and beat all together
with a wooden spoon. Season with salt and nutmeg. Roll each in beaten
egg then in bread crumbs, fry in hot oil or butter substitute. If
desired chicken-fat may be substituted for the butter and the croquettes
fried in deep fat or oil.
SWEET POTATO CROQUETTES
Press through a ricer sufficient hot baked sweet potatoes to measure one
pint. Place over the fire. Add one teaspoon of butter or drippings, the
beaten yolks of two eggs, pepper and salt to taste, and beat well with a
fork until the mixture leaves the sides of the pan. Cool slightly, form
into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in
crumbs and fry in hot oil or fat.
PEANUT AND RICE CROQUETTES
To one cup of freshly cooked rice allow one cup of peanut butter, four
tablespoons of minced celery, one teaspoon of grated onion, one
tablespoon of canned tomatoes, and salt and pepper to taste. Mix well;
add the white of one egg, reserving the yolk for coating the croquettes.
Shape into croquettes and let stand in a cold place for an hour, then
coat with the egg yolk mixed with one tablespoon of water and roll in
stale bread crumb dust until well covered. Fry in any hot oil or butter
substitute.
RICE CROQUETTES, No. 1
Separate the white and yolk of one egg and reserve about half the yolk
for coating the croquette. Beat the rest with the white. Mix with two
cups of boiled or steamed rice and one-half teaspoon of salt, form into
oblong croquettes or small balls. Mix the reserved part of the egg yolk
with a tablespoon of cold water. Dip croquettes in this and then roll in
fine bread crumbs. Repeat until well-coated, then fry brown in deep
oil.
RICE CROQUETTES, No. 2
Put on with cold water one cup of rice, and let boil until tender.
Drain, and mix with the rice, one tablespoon of butter, yolks of three
eggs, and pinch of salt. About one tablespoon of flour may be added to
hold the croquettes together. Beat the whites of the three eggs to a
stiff froth, reserving some of the beaten white for egging croquettes,
mix this in last, shape into croquettes and fry in hot oil or butter
substitute. Place on platter and serve with a lump of jelly on each
croquette.
CALF'S BRAINS (SOUR)
Lay the brains in ice-water and then skin. They will skin easily by
taking them up in your hands and patting them, this will help to loosen
all the skin and clotted blood that adheres to them. Lay in cold salted
water for an hour at least, then put on to boil in half vinegar and half
water (a crust of rye bread improves the flavor of the sauce). Add one
onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves
and a little salt, boil altogether about fifteen minutes. Serve on a
platter and decorate with parsley. Eat cold.
CALF'S BRAINS FRIED
Clean as described in calf's brains cooked sour; wipe dry, roll in
rolled cracker flour, season with salt and pepper and fry as you would
cutlets.
BRAINS (SWEET AND SOUR)
Clean as described above. Lay in ice-cold salted water for an hour. Cut
up an onion, a few slices of celery root, a few whole peppers, a little
salt and a crust of rye bread. Lay the brains upon this bed of herbs and
barely cover with vinegar and water. Boil about fifteen minutes, then
lift out the brains, with a perforated skimmer, and lay upon a platter
to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses,
one-half teaspoon of cinnamon, a few seedless raisins and a few pounded
almonds. Moisten this with vinegar and add the boiling sauce. Boil the
sauce ten minutes longer and pour scalding over the brains. Eat cold and
decorate with slices of lemon.
DEVILED BRAINS
Put one tablespoon of fat in skillet, and when hot add two tablespoons
of flour, rub until smooth, and brown lightly, then add one-half can of
tomatoes, season with salt, pepper, finely-chopped parsley, and a dash
of cayenne pepper, and the brains which have previously been cleaned,
scalded with boiling water, and cut in small pieces. Cook a few minutes,
and then fill the shells with the mixture. Over each shell sprinkle
bread crumbs, and a little chicken-fat. Put shells in pan and brown
nicely. Serve with green peas.
BRAINS WITH EGG SAUCE
Wash brains well, skin, boil fifteen minutes in salt water; slice in
stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in
the brains with a little marjoram; let it cook gently for one-half hour.
Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little
chopped parsley; when it is rubbed smooth, stir it into saucepan; stir
well to prevent curdling.
JELLIED CHICKEN
Boil a chicken in as little water as possible until the meat falls from
the bones, chop rather fine and season with pepper and salt. Put into a
mold a layer of the chopped meat and then a layer of hard-boiled eggs,
cut in slices. Fill the mold with alternate layers of meat and eggs
until nearly full. Boil down the liquor left in the kettle until half
the quantity. While warm, add one-quarter of a cup aspic, pour into the
mold over the meat. Set in a cool place overnight to jelly.
PRESSED CHICKEN
Boil one or more chickens just as you would for fricassee, using as
little water as possible. When tender remove all the meat from the bone
and take off all the skin. Chop as fine as possible in a chopping bowl
(it ought to be chopped as fine as powder). Add all the liquor the
chicken was boiled in, which ought to be very little and well seasoned.
Press it into the shape of a brick between two platters, and put a heavy
weight over it so as to press hard. Set away to cool in ice-chest and
garnish nicely with parsley and slices of lemon before sending to the
table. It should be placed whole upon the table, and sliced as served.
Serve pickles and olives with it. Veal may be pressed in the same way,
some use half veal and half chicken, which is equally nice.
HOME-MADE CHICKEN TAMALES
Boil till tender one large chicken. Have two quarts of stock left when
chicken is done. Remove chicken and cut into medium-sized pieces. Into
the stock pour gradually one cup of corn meal or farina, stirring until
it thickens. If not the proper consistency, add a little more meal.
Season with one tablespoon of chili sauce, three tablespoons of tomato
catsup, salt, one teaspoon of Spanish pepper sauce. Simmer gently thirty
minutes, then add chicken. Serve in ramekins.
CHICKEN FRICASSEE, WITH NOODLES
Prepare a rich "Chicken Fricassee" (recipe for which you will find among
poultry recipes), but have a little more gravy than usual. Boil some
noodles or macaroni in salted water, drain, let cold water run through
them, shake them well and boil up once with chicken. Serve together on a
large platter.
SWEETBREAD GLACE, SAUCE JARDINIERE WITH SPAGHETTI
Put on some poultry drippings to heat in a saucepan, cut up an onion,
shredded very fine and then put in the sweetbreads, which have been
picked over carefully and lain in salt water an hour before boiling.
Salt and pepper the sweetbreads before putting in the kettle, slice two
tomatoes on top and cover up tight and set on the back of stove to
simmer slowly. Turn once in a while and add a little soup stock. Boil
one-half cup of string beans, half a can of canned peas, one-half cup of
currants, cut up extremely fine, with a tablespoon of drippings, a
little salt and ground ginger. When the vegetables are tender, add to
the simmering sweetbreads. Thicken the sauce with a teaspoon of flour.
Have the sauce boiled down quite thick. Boil the spaghetti in salted
water until tender. Serve with the sweetbreads.
CHICKEN A LA SWEETBREAD
Take the breast of chicken that has been fricasseed, cut up into small
pieces, and add mushrooms. Make brown sauce. Serve in pate shells.
SWEETBREADS
Wash the sweetbreads very carefully and remove all bits of skin and
fatty matter. Cover with cold water, salt and boil for fifteen minutes.
Then remove from the boiling water and cover with cold water. Sprinkle
with salt and pepper, roll in beaten egg and bread crumbs, and fry a
nice brown in hot fat.
SWEETBREAD SAUTE WITH MUSHROOMS
Clean sweetbread, boil until tender, and cut in small pieces. Take one
tablespoon of fat, blend in one tablespoon of flour; add half the
liquor of a can of mushrooms and enough soup stock to make the necessary
amount of gravy; add a little catsup, mushroom catsup, and a few drops
of kitchen bouquet, a clove of garlic, and a small onion; salt and
pepper to taste. Cook this about an hour, and then remove garlic and
onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very
fine.
VEAL SWEETBREADS (FRIED)
Wash and lay your sweetbreads in slightly salted cold water for an hour;
Pull off carefully all the outer skin, wipe dry and sprinkle with salt
and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and
fry slowly on the back of the stove, turning frequently until they are a
nice brown.
CALF'S FEET, PRUNES AND CHESTNUTS
Two calf's feet, sawed into joints, seasoned with pepper and salt a day
before using. Place in an iron pot, one-half pound Italian chestnuts
that have been scalded and skinned, then the calf's feet, one-eighth
pound of raisins, one pound of fine prunes, one small onion, one small
head of celery root, two olives cut in small pieces, one-eighth teaspoon
of paprika, one cup of soup stock. Stew slowly for five hours, and add
one hour before serving, while boiling, a wine glass claret and a wine
glass sherry. Do not stir.
CALF'S FEET, SCHARF
Take calf's feet, saw into joints; put on to boil within cold water and
boil slowly until the gristle loosens from the bones. Season with salt,
pepper; and a clove or two of garlic. Serve hot or cold to taste.
CALF'S FOOT JELLY, No. 1
After carefully washing one calf's foot, split and put it on with one
quart water. Boil from four to five hours. Strain and let stand
overnight. Put on stove next day and when it begins to boil add the
stiff-beaten whites of two eggs; boil till clear, then strain through
cheesecloth. Add sherry and sugar to taste. Let it become firm before
serving.
SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2
Take one calf's head and four calf's feet, and clean carefully. Let them
lay in cold water for half an hour. Set on to boil with four quarts of
water. Add two or three small onions, a few cloves, salt, one teaspoon
of whole peppers, two or three bay leaves, juice of a large lemon
(extract the seeds), one cup of white wine and a little white wine
vinegar (just enough to give a tart taste). Let this boil slowly for
five or six hours (it must boil until it is reduced one-half). Then
strain, through a fine hair sieve and let it stand ten or twelve hours.
Remove the meat from the bones and when cold cut into fine pieces. Add
also the boiled brains (which must be taken up carefully to avoid
falling to pieces). Skim off every particle of fat from the jelly and
melt slowly. Add one teaspoon of sugar and the whipped whites of three
eggs, and boil very fast for about fifteen minutes, skimming well.
Taste, and if not tart enough, add a dash of vinegar. Strain through a
flannel bag, do not squeeze or shake it until the jelly ceases to run
freely. Remove the bowl and put another under, into which you may press
out what remains in the bag (this will not be as clear, but tastes quite
as good). Wet your mould, put in the jelly and set in a cool place. In
order to have a variety, wet another mould and put in the bits of meat,
cut up, and the brains and, lastly, the jelly; set this on ice. It must
be thick, so that you can cut it into slices to serve.
ASPIC (SULZ)
Set on to boil two calf's feet, chopped up, one pound of beef and one
calf's head with one quart water and one cup of white wine. Add one
celery root, three small onions, a bunch of parsley, one dozen whole
peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine
salt. Boil steadily for eight hours and then pour through a fine hair
sieve. When cold remove every particle of fat and set on to boil again,
skimming until clear. Then break two eggs, shells and all, into a deep
bowl, beat them up with one cup of vinegar, pour some of the soup stock
into this and set all back on the stove to boil up once, stirring all
the while. Then remove from the fire and pour through a jelly-bag as you
would jelly. Pour into jelly-glasses or one large mould. Set on ice.
GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)
Fry a large goose liver in goose-fat. Season with salt, pepper, a few
whole cloves and a very little onion. Cut it up in slices and mix with
the sulz and the whites of hard-boiled eggs.
GANSLEBER PUREE IN SULZ
After the liver is fried, rub it through a sieve or colander and mix
with sulz.
GOOSE LIVER
If very large cut in half, dry well on a clean cloth, after having lain
in salted water for an hour. Season with fine salt and pepper, fry in
very hot goose-fat and add a few cloves. While frying cut up a little
onion very fine and add. Then cover closely and smother in this way
until you wish to serve. Dredge the liver with flour before frying and
turn occasionally. Serve with a slice of lemon on each piece of liver.
GOOSE LIVER WITH GLACED CHESTNUTS
Prepare as above and garnish with chestnuts which have been prepared
thus: Scald until perfectly white, heat some goose-fat, add nuts, a
little sugar and glaze a light brown.
GOOSE LIVER WITH MUSHROOM SAUCE
Take a large white goose liver, lay in salt water for an hour (this rule
applies to all kinds of liver), wipe dry, salt, pepper and dredge with
flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves,
a few slices of celery, cut very fine, whole peppers, one bay leaf, and
some mushrooms. Cover closely and stew a few minutes. Add lemon juice to
sauce.
SPANISH LIVER
Boil in salt water one-half pound calf's liver. Drain and cut into small
cubes. Chop one onion, one tablespoon parsley, some mint; add two
cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive
oil, and one cup of soup stock. Add one cup of bread crumbs which have
been soaked in hot water and then drained. Mix all with the liver and
bring to a boil. Serve with Spanish rice.
STEWED MILT
Clean the milt thoroughly and boil with your soup meat. Set to boil with
cold water and let it boil about two hours. Then take it out and cut
into finger lengths and prepare the following sauce: Heat one tablespoon
of drippings in a spider. When hot cut up a clove of garlic very fine
and brown slightly in the fat. Add a tablespoon of flour, stirring
briskly, pepper and salt to taste and thin with soup stock, then the
pieces of milt and let it simmer slowly. If the sauce is too thick add
more water or soup stock. Some add a few caraway seeds instead of the
garlic, which is a matter of taste.
GEFILLTE MILZ (MILT)
Clean the milt by taking off the thin outer skin and every particle of
fat that adheres to it. Lay it on a clean board, make an incision with
a knife through the centre of the milt, taking care not to cut through
the lower skin, and scrape with the edge of a spoon, taking out all the
flesh you can without tearing the milt and put it into a bowl until
wanted. In the meantime dry the bread, which you have previously soaked
in water, in a spider in which you have heated some suet or goose oil,
and cut up part of an onion in it very fine. When the bread is
thoroughly dried, add it to the flesh scraped from the milt. Also two
eggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme
(leave out the latter if you object to the flavor), and add a speck of
ground ginger instead. Now work all thoroughly with your hands and fill
in the milt. The way to do this is to fill it lengthwise all through the
centre and sew it up; when done prick it with a fork in several places
to prevent its bursting while boiling. You can parboil it after it is
filled in the soup you are to have for dinner, then take it up carefully
and brown slightly in a spider of heated fat; or form the mixture into a
huge ball and bake it in the oven with flakes of fat put here and there,
basting often. Bake until a hard crust is formed over it.
CALF'S LIVER SMOTHERED IN ONIONS
Heat some goose fat in a stew-pan with a close-fitting lid. Cut up an
onion in it and when the onion is of a light yellow color, place in the
liver which you have previously sprinkled with fine salt and dredged
with flour. Add a bay leaf, five cloves and two peppercorns. Cover up
tight and stew the liver, turning it occasionally and when required
adding a little hot water.
CHICKEN LIVERS
Slice three or four livers from chicken or other fowl and dredge well
with flour. Fry one minced onion in one tablespoon of fat until light
brown. Put in the liver and shake the pan over the fire to sear all
sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and
one-half cup of strong soup stock. Allow it to boil up once. Add one
tablespoon claret or sherry and serve immediately on toast.
KISCHKES--RUSSIAN STYLE
Buy beef casings of butcher. Make a filling of fat, flour (using
one-third cup fat to one cup flour) and chopped onions. Season well with
salt and pepper, cut them in short lengths, fasten one end, stuff and
then fasten the open end. If they are not already cleaned the surface
exposed after filling the casing is scraped until cleaned after having
been plunged into boiling water. Slice two large onions in a
roasting-pan, and roast the kischkes slowly until well done and well
browned. Baste frequently with liquid in the pan.
KISCHKES
Prepare as above. If the large casings are used they need not be cut in
shorter lengths. Boil for three hours in plenty of water and when done,
put in frying-pan with one tablespoon of fat, cover and let brown
nicely. Serve hot.
HASHED CALF'S LUNG AND HEART
Lay the lung and heart in water for half an hour and then put on to boil
in a soup kettle with your soap meat intended for dinner. When soft,
remove from the soup and chop up quite fine. Heat one tablespoon of
goose fat in a spider; chop up an onion very fine and add to the heated
fat. When yellow, add the hashed lung and heart, salt, pepper, soup
stock and thicken with flour. You may prepare this sweet and sour by
adding a little vinegar and brown sugar, one-half teaspoon of cinnamon
and one tablespoon of molasses; boil slowly; keep covered until ready to
serve.
TRIPE A LA CREOLE
Boil tripe with onion, parsley, celery, and seasoning; cut in small
pieces, then boil up in the following sauce: Take one tablespoon of fat,
brown it with two tablespoons of flour; then add one can of boiled and
strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve
in ramekins.
TRIPE, FAMILY STYLE
Scald and scrape two pounds tripe and cut into inch squares. Take big
kitchen spoon of drippings and put in four large onions quartered and
three small cloves of garlic cut up very fine. Let steam, but not brown.
When onions begin to cook, put in tripe and steam half an hour. Then
cover tripe with water and let cook slowly three hours. Boil a few
potatoes and cut in dice shapes and add to it. Half an hour before
serving, add the following, after taking off as much fat from the tripe
as possible: Three tablespoons of flour thinned with little water; add
catsup, paprika, ginger, and one teaspoon of salt. It should all be
quite thick, like paste, when cooked.
BOILED TONGUE, (SWEET AND SOUR)
Lay the fresh tongue in cold water for a couple of hours and then put it
on to boil in enough water to barely cover it, adding salt. Boil until
tender. To ascertain when tender run a fork through the thickest part. A
good rule is to boil it, closely covered, from three to four hours
steadily. Pare off the thick skin which covers the tongue, cut into even
slices, sprinkle a little fine salt over each piece and then prepare the
following sauce: Put one tablespoon of drippings in a kettle or spider
(goose fat is very good). Cut up an onion in it, add a tablespoon of
flour and stir, adding gradually about a pint of the liquor in which the
tongue was boiled. Cut up a lemon in slices, remove the seeds, and add
two dozen raisins, a few pounded almonds, a stick of cinnamon and a few
cloves. Sweeten with four tablespoons of brown sugar in which you have
put one-half teaspoon of ground cinnamon, one tablespoon of molasses and
two tablespoons of vinegar. Let this boil, lay in the slices of tongue
and boil up for a few minutes.
FILLED TONGUE
Take a pickled tongue, cut it open; chop or grind some corned beef; add
one egg; brown a little onion, and add some soaked bread; fill tongue
with it, and sew it up and boil until done.
SMOKED TONGUE
Put on to boil in a large kettle, fill with cold water, enough to
completely cover the tongue; keep adding hot water as it boils down so
as to keep it covered with water until done. Keep covered with a lid
while boiling and put a heavy weight on the top of the lid so as not to
let the steam escape. (If you have an old flat iron use it as a weight.)
It should boil very slowly and steadily for four hours. When tongue is
cooked set it outdoors to cool in the liquor in which it was boiled. If
the tongue is very dry, soak overnight before boiling. In serving slice
very thin and garnish with parsley.
SMOTHERED TONGUE
Scald tongue, and then skin. Season well with salt and pepper and slice
an onion over it. Let it stand overnight. Put some drippings in a
covered iron pot, and then the tongue, with whatever juice the seasoning
drew. Cover closely and let it cook slowly until tender--about three
hours.
PICKLED BEEF TONGUE
Select a large, fresh beef tongue. Soak in cold water one-half hour.
Crush a piece of saltpetre, size of walnut, one teacup of salt, one
teaspoon of pepper, three small cloves of garlic cut fine; mix
seasoning. Drain water off tongue. With a pointed knife prick tongue;
rub in seasoning. Put tongue in crock; add the balance of salt, etc.;
cover with plate and weight. Allow to stand from four to five days.
Without washing off the seasoning, boil in fresh water until tender.
*MEATS*
The majority of the cuts of meat which are kosher are those which
require long, slow cooking. These cuts of meat are the most nutritious
ones and by long, slow cooking can be made as acceptable as the more
expensive cuts of meat; they are best boiled or braised.
In order to shut in the juices the meat should at first be subjected to
a high degree of heat for a short time. A crust or case will then be
formed on the outside, after which the heat should be lowered and the
cooking proceed slowly.
This rule holds good for baking, where the oven must be very hot for the
first few minutes only; for boiling, where the water must be boiling and
covered for a time, and then placed where it will simmer only; for
broiling, where the meat must be placed close to the red-hot coals or
under the broiler flame of the gas stove at first, then held farther
away.
Do not pierce the meat with a fork while cooking, as it makes an outlet
for the juices. If necessary, to turn it, use two spoons.
PAN ROAST BEEF
Take a piece of cross-rib or shoulder, about two and one-half to three
pounds, put in a small frying-pan with very little fat; have the pan
very hot, let the meat brown on all sides, turning it continually until
all sides are done, which will require thirty minutes altogether. Lift
the meat out of pan to a hot platter, brown some onions, serve these
with the meat.
AN EASY POT ROAST
Take four pounds of brisket, season with salt, pepper and ginger, add
three tablespoons of tomatoes and an onion cut up. Cover with water in
an iron pot and a close-fitting cover, put in oven and bake from three
to four hours.
POT ROAST. BRAISED BEEF
Heat some fat or goose fat in a deep iron pot, cut half an onion very
fine and when it is slightly browned put in the meat. Cover up closely
and let the meat brown on all sides. Salt to taste, add a scant half
teaspoon of paprika, half a cup of hot water and simmer an hour longer,
keeping covered closely all the time. Add one-half a sweet green pepper
(seeds removed), one small carrot cut in slices, two tablespoons of
tomatoes and two onions sliced.
Two and a half pounds of brisket shoulder or any other meat suitable for
pot roasting will require three hours slow cooking. Shoulder of lamb may
also be cooked in this style.
When the meat is tender, remove to a warm platter, strain the gravy,
rubbing the thick part through the sieve and after removing any fat
serve in a sauce boat.
If any meat is left over it can be sliced and warmed over in the gravy,
but the gravy must be warmed first and the meat cook for a short time
only as it is already done enough and too much cooking will render it
tasteless.
BRISKET OF BEEF (BRUSTDECKEL)
If the brisket has been used for soup, take it out of the soup when it
is tender and prepare it with a horseradish sauce, garlic sauce or onion
sauce. (See "Sauces for Meats".)
BRISKET OF BEEF WITH SAUERKRAUT
Take about three pounds of fat, young beef (you may make soup stock of
it first), then take out the bones, salt it well and lay it in the
bottom of a kettle, put a quart of sauerkraut on top of it and let it
boil slowly until tender. Add vinegar if necessary, thicken with a
grated raw potato and add a little brown sugar. Some like a few caraway
seeds added.
SAUERBRATEN
Take a piece of cross-rib or middle cut of chuck about three pounds, and
put it in a deep earthen jar and pour enough boiling vinegar over it to
cover; you may take one-third water. Add to the vinegar when boiling
four bay leaves, some whole peppercorns, cloves and whole mace. Pour
this over the meat and turn it daily. In summer three days is the
longest time allowed for the meat to remain in this pickle; but in
winter eight days is not too long. When ready to boil, heat one
tablespoon drippings in a stew-pan. Cut up one or two onions in it; stew
until tender and then put in the beef, salting it on both sides before
stewing. Stew closely covered and if not acid enough add some of the
brine in which it was pickled. Stew about three hours and thicken the
gravy with flour.
ROLLED BEEF--POT-ROASTED
Take one pound and one-half of tenderloin, sprinkle it with parsley and
onion; season with pepper and salt; roll and tie it. Place it in a pan
with soup stock (or water if you have no stock), carrot and bay leaf
and pot roast for one and one-half hours. Serve with tomato or brown
sauce.
MOCK DUCK
Take the tenderloin, lay it flat on a board after removing the fat. Make
a stuffing as for poultry. See "To Stuff Poultry". Spread this mixture
on the meat evenly; then roll and tie it with white twine; turn in the
ends to make it even and shapely.
Cut into dice an onion, turnip, and carrot, and place them in a
baking-pan; lay the rolled meat on the bed of vegetables; pour in enough
stock or water to cover the pan one inch deep; add a bouquet made of
parsley, one bay leaf and three cloves; cover with another pan, and let
cook slowly for four hours, basting frequently. It can be done in a pot
just as well, and should be covered as tight as possible; when cooked,
strain off the vegetables; thicken the gravy with one tablespoon of
flour browned in fat and serve it with the meat. Long, slow cooking is
required to make the meat tender. If cooked too fast it will not be
good.
MARROWBONES
Have the bones cut into pieces two or three inches long; scrape and wash
them very clean; spread a little thick dough on each end to keep the
marrow in; then tie each bone in a piece of cloth and boil them for one
hour. Remove the cloth and paste, and place each bone on a square of
toast; sprinkle with red pepper and serve very hot. Or the marrow-bone
can be boiled without being cut, the marrow then removed with a spoon
and placed on squares of hot toast. Serve for luncheon.
ROAST BEEF, No. 1
Take prime rib roast. Cut up a small onion, a celery root and part of a
carrot into rather small pieces and add to these two or three sprigs of
parsley and one bay leaf. Sprinkle these over the bottom of the
dripping-pan and place your roast on this bed. The oven should be very
hot when the roast is first put in, but when the roast is browned
sufficiently to retain its juices, moderate the heat and roast more
slowly until the meat is done. Do not season until the roast is browned,
and then add salt and pepper. Enough juice and fat will drop from the
roast to give the necessary broth for basting. Baste frequently and turn
occasionally, being very careful, however, not to stick a fork into the
roast.
ROAST BEEF, No. 2
Season meat with salt and paprika. Dredge with flour. Place on rack in
dripping-pan with two or three tablespoons fat, in hot oven, to brown
quickly. Reduce heat and baste every ten minutes with the fat that has
fried out. When meat is about half done, turn it over, dredge with
flour, finish browning. If necessary, add a small quantity of water.
Allow fifteen to twenty minutes for each pound of meat.
Three pounds is the smallest roast practicable.
ROAST BEEF (RUSSIAN STYLE)
Place a piece of cross-rib or shoulder weighing three pounds in
roasting-pan, slice some onions over it, season with salt and pepper,
add some water and let it cook well. Then peel a few potatoes and put
them under the meat. When the meat becomes brown, turn it and cook until
it browns on the other side.
WIENER BRATEN--VIENNA ROAST
Take a shoulder, have the bone taken out and then pound the meat well
with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or
goose oil in a deep pan or kettle which has a cover that fits air tight
and lay the meat in the hot fat and sprinkle the upper side with salt,
pepper and ginger. Put an onion in with the meat; stick about half a
dozen cloves in the onion and add one bay leaf. Now turn the meat over
and sprinkle the other side with salt, pepper and ginger. Cut up one or
two tomatoes and pour some soup stock over all, and a dash of white
wine. Cover closely and stew very slowly for three or four hours,
turning the meat now and then; in doing so do not pierce with the fork,
as this will allow the juice to escape. Do not add any water. Make
enough potato pancakes to serve one or two to each person with "Wiener
Braten."
TO BROIL STEAK BY GAS
Wipe steak with a damp cloth. Trim off the surplus fat. When the oven
has been heated for from five to seven minutes, lay steak on a rack,
greased, as near the flame as possible, the position of the rack
depending on the thickness of the steak. Let the steak sear on each
side, thereby retaining the juice. Then lower the rack somewhat, and
allow the steak to broil to the degree required. Just before taking from
the oven, salt and pepper and spread with melted chicken fat.
You can get just as good results in preparing chops and fish in the
broiling oven.
BROILED BEEFSTEAK
Heat the gridiron, put in the steak, turn the gridiron over the hot
coals at intervals of two minutes and then repeatedly at intervals of
one minute. Sprinkle with salt and pepper, and serve on a hot platter.
Chops are done in the same way, but the gridiron is turned twice at
intervals of two minutes and six times at intervals of one minute.
FRIED STEAK WITH ONIONS
Season the steak with salt and pepper, and dredge with flour. If tough,
chop on both sides with a sharp knife. Lay in a pan of hot fat, when
brown on one side, turn and brown on the other. While the steak is
frying, heat some fat in another fryer and drop in four of five white
onions that have been cut up. Fry crisp but not black. Remove the steak
to a hot platter, stir one tablespoon of flour in the fryer until
smooth, add one-half cup of boiling water. Lay the crisp onions over the
steak, then over all pour the brown gravy.
FRIED BEEFSTEAK
Take third cut of chuck or the tenderloin. Have the spider very hot, use
just enough fat to grease the spider. Lay in the steak, turning very
often to keep in the juice, season with salt and pepper. Serve on a hot
platter.
BRUNSWICK STEW
Cook one pound of brisket of beef and three pounds of young chicken with
one pint of soup stock or water, one pint of Lima beans, four ears of
cut corn (cut from cob), three potatoes diced, two tomatoes quartered;
one small onion, one teaspoon of paprika and one teaspoon of salt. Let
all these simmer until tender, and before serving remove the meat and
any visible chicken bones.
This stew may be made of breast of veal omitting the chicken and
brisket.
BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS
Get the small ribs and put on with plenty of water, an onion, pepper and
salt. After boiling about one and one-half hours add a large yellow
turnip cut in small pieces; one-half hour before serving add six
potatoes cut in small pieces. Water must be added as necessary. A little
sugar will improve flavor, and as it simmers the turnip will soften and
give the whole dish the appearance of a stew.
MEAT OLIVES
Have a flank steak cut in three inch squares. Spread each piece with the
following dressing: one cup of bread crumbs, two tablespoons of minced
parsley; one chopped onion, a dash of red pepper and one teaspoon of
salt. Moisten with one-fourth cup of melted fat. Roll up and tie in
shape. Cover with water and simmer until meat is tender. Take the olives
from the sauce and brown in the oven. Thicken the sauce with one-fourth
cup of flour moistened with water to form a thin paste.
SHORT RIB OF BEEF, SPANISH
Get the small ribs of beef and put on with water enough to cover,
seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it
cook about two hours, then add a can of tomatoes and season highly
either with red peppers or paprika. Cook at least three hours.
BRAISED OXTAILS
Two oxtails, jointed and washed; six onions sliced and browned in pot
with oxtails. When nicely browned add water enough to cover and stew
slowly one hour; then add two carrots, if small; one green pepper, sprig
of parsley, one-half cup of tomatoes and six small potatoes, and cook
until tender. Thicken with browned flour. Cook separately eight lengths
of macaroni; place cooked macaroni on dish and pour ragout over it and
serve hot.
To brown flour take one-half cup of flour, put in pan over moderate heat
and stir until nicely browned.
HUNGARIAN GOULASH
Have two pounds of beef cut into one inch squares. Dredge in flour and
fry until brown. Cover with water and simmer for two hours; the last
half-hour add one tablespoon of salt and one-eighth of a teaspoon of
pepper. Make a sauce by cooking one cup of tomatoes and one stalk of
celery cut in small pieces, a bay leaf and two whole cloves, for
twenty-five minutes; rub through a sieve, add to stock in which meat was
cooked. Thicken with four tablespoons of flour moistened with two
tablespoons of water. Serve meat with cooked diced potatoes, carrots,
and green and red peppers cut in strips.
RUSSIAN GOULASH
To one pound beef, free from fat and cut up as pan stew, add one chopped
green pepper, one large onion, two blades of garlic (cut fine), pepper
and salt, with just enough water to cover. Let this simmer until meat is
very tender. Add a little water as needed. Put in medium sized can of
tomatoes an hour or so before using and have ready two cups of cooked
spaghetti or macaroni and put this into the meat until thoroughly
heated. This must not be too wet; let water cook away just before adding
the tomatoes.
BEEF LOAF
To two pounds of chopped beef take three egg yolks, three tablespoons of
parsley, three tablespoons of melted chicken-fat, four heaping
tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet,
two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of
salt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix
and bake twenty-five minutes in a quick oven with one-fourth cup of
melted chicken-fat, and one-half cup of boiling water. Baste often.
HAMBURGER STEAK
Take one pound of raw beef, cut off fat and stringy pieces, chop
extremely fine, season with salt and pepper, grate in part of an onion
or fry with onions. Make into round cakes a little less than one-half
inch thick. Heat pan blue hot, grease lightly; add cakes, count sixty,
then turn them and cook on the other side until brown. When well browned
they are done if liked rare. Cook ten minutes if liked well done.
BITKI (RUSSIAN HAMBURGER STEAK)
Take two cups of clear beef chopped, and two cups of bread crumbs that
have been soaked in a little water, leaving them quite moist, mix
thoroughly with the beef, season with pepper and salt and shape into
individual cakes. Fry as directed for Hamburger Steak.
CHOPPED MEAT WITH RAISINS (ROUMANIAN)
Take a pound of chopped meat, add grated onion, an egg, matzoth flour,
white pepper, mix and form into small balls, put in pot with one-half
cup of water, fat, sugar, a quarter cup of large black raisins, a few
slices of lemon and let stew one-half hour, then thicken gravy with
tablespoon of flour browned in a tablespoon of fat and serve.
CARNATZLICH (ROUMANIAN)
One pound of tenderloin, chopped, add an egg, a little paprika, black
pepper, salt and four cloves of garlic (which have been scraped, and
let stand in a little salt for ten minutes, and then mashed so it looks
like dough). Form this meat mixture into short sausage-like rolls; boil
one-half hour and serve at once.
Serve this dish with Slaitta. (See Vegetables.)
BAKED HASH
Mix together one cup of chopped meat, one cup of cold mashed potatoes,
one-half an onion, minced, one well-beaten egg and one-half cup of soup
stock. Season rather highly with salt, if unsalted meat is used, paprika
and celery salt, turn into greased baking dish and bake for twenty
minutes in a well-heated oven. The same mixture may be fried, but will
not taste as good.
SOUP MEAT
The meat must be cooked until very tender then lift it out of the soup
and lay upon a platter and season while hot. Heat a tablespoon of fat or
drippings of roast beef in a spider, cut up a few slices of onion in it,
also half a clove of garlic, add a tablespoon of flour, stirring all the
time; then add soup stock or rich gravy, and the soup meat, which has
been seasoned with salt, pepper and ginger. You must sprinkle the spices
on both sides of the meat, and add one-half teaspoon of caraway seed to
the sauce, and if too thick add more soup stock and a little boiling
water. Cover closely and let it simmer about fifteen minutes.
LEFT-OVER MEAT
There are many ways to utilize left-over meat.
Indeed, not one particle of meat should ever be wasted.
Cold roasts of beef, lamb, mutton or any cold joint roasted or boiled
may be made into soups, stews, minces or used for sandwiches, or just
served cold with vegetables or salads.
SPAGHETTI AND MEAT
Break spaghetti in small pieces and boil until tender. Put left-over
meat through chopper and mix with the spaghetti, salt, pepper, and a
little onion juice. Grease a baking dish and put in the meat and
spaghetti, sprinkle on top with bread crumbs and bake in a moderate
oven.
MEAT PIE
Cut any left-over beef, lamb or veal in small pieces, removing all
excess of fat; parboil one green pepper (seeds removed) cut in strips,
two cups of potatoes and one-half cup of carrots cut in dice, and one
onion chopped fine. Add to the meat. Thicken with one-fourth cup of
flour moistened in cold water. Put in a baking dish. The crust is made
as follows: One cup of flour, one heaping teaspoon of drippings, pinch
of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and
cold water to mix, about one-third cup. Roll out to fit baking dish, cut
holes for steam to escape, after covering the contents of the dish. Bake
in a quick hot oven one-half hour.
PICKLED MEAT--HOME-MADE CORNED BEEF
Take four quarts of water, adding enough salt to float an egg, boil this
salted water, when cool take four or five pounds brisket of beef,
seasoned with whole and ground peppers, one large clove of garlic,
pierced in different parts of the beef, one tablespoon of sugar, one bay
leaf and one teaspoon of saltpetre. Put meat into deep stone pot, pour
the boiled water over it and store in a cool place for ten days or two
weeks.
BOILED CORNED BEEF
Put corned beef into cold water; using enough to cover it well; let it
come slowly to the boiling-point; then place where it will simmer only;
allow thirty minutes or more to each pound. It is improved by adding a
few soup vegetables the last hour of cooking.
If the piece can be used a second time, trim it to good shape; place it
again in the water in which it was boiled; let it get heated through;
then set aside to cool in the water, and under pressure, a plate or deep
dish holding a flat-iron being set on top of the meat. The water need
not rise above the meat sufficiently to wet the iron. When cooled under
pressure the meat is more firm and cuts better into slices.
Cabbage is usually served with hot corned beef, but should not be boiled
with it.
ENCHILADAS
Make a dough of cornmeal and wheat flour and water. Roll it out in thin,
round cakes; cook quickly in a pan that has not been greased, then roll
in a cloth to keep soft and warm. Grind one cup of sausage, add one-half
grated onion, one tablespoon of Worcestershire sauce, and fill the warm
cakes with this mixture. Roll them when filled, and pour over them a
sauce made of two tablespoons of drippings into which two tablespoons of
flour have been smoothed. Add one cup of soup stock, one cup of strained
tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper
sauce.
VIENNA SAUSAGE
Wash and put on in boiling water. Boil ten minutes, fill a deep dish
with hot water, put sausages in, cover, and serve in hot water. To be
eaten with grated horseradish or French mustard.
SMOKED BEEF
Soak overnight in cold water; next morning place it in cold water, and
simmer till quite tender, reckoning one-half hour to the pound.
ROAST VEAL
The shoulder and breast of veal are best for roasting. Always buy veal
that is fat and white. Prepare for the oven in the following manner:
Wash and then dry; rub it well with salt, a very little ground ginger,
and dredge it well with flour. Lay in roasting-pan and put slices of
onion on top with a few tablespoons of goose-fat or drippings. Cover
tightly and roast, allowing twenty minutes to the pound and baste
frequently. Veal must be well done. When cold it slices up as nicely as
turkey.
BREAST OF VEAL--ROASTED
Roast as directed above. Have the butcher cut a pocket to receive the
stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a
little caraway seed on top of the roast. A tablespoon of lemon juice
adds to the flavor. Baste often.
STEWED VEAL
Prepare as above, but do not have the meat cut in small pieces. If
desired one-half teaspoon of caraway seed may be used instead of the
parsley. Mashed potatoes and green peas or stewed tomatoes are usually
served with veal.
Any of the flour or potato dumplings are excellent served with stewed or
fricasseed veal.
FRICASSEED VEAL WITH CAULIFLOWER
Use the breast or shoulder for this purpose, the former being
preferable, and cut it up into pieces, not too small. Sprinkle each
piece slightly with fine salt and ginger. Heat a tablespoon of goose-oil
or poultry drippings in a stew-pan, and lay the veal in it. Cut up an
onion and one or two tomatoes (a tablespoon of canned tomatoes will do),
and add to this a little water, and stew two hours, closely covered.
When done mix a teaspoon of flour and a little water and add to the
veal. Chop up a few sprigs of parsley, add it and boil up once and
serve. Place the cauliflower around the platter in which you serve the
veal. Boil the cauliflower in salt and water, closely covered.
STUFFED SHOULDER OF VEAL
Have the blade removed, and fill the space with a stuffing made of bread
crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also
chopped mushrooms if desired. Sew up the opening, press and tie it into
good shape and roast. The stuffing may be made of minced meat, cut from
the veal, and highly seasoned.
VEAL LOAF
Take two pounds of chopped veal, four tablespoons of bread crumbs, two
beaten eggs, season with salt, pepper, ginger, nutmeg and a little
water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients
thoroughly, form into a loaf, spread or lay piece of chicken-fat on top.
Bake in oblong tin until done, basting frequently.
SHOULDER OR NECK OF VEAL--HUNGARIAN STYLE
Brown four onions light brown in a tablespoon of fat, add one teaspoon
mixed paprika, and the meat cut in pieces; leave the pan uncovered for a
few moments, cover; add one sweet green pepper, cut up, and let cook;
add a little water whenever the gravy boils down; when the meat is
tender serve with dumplings.
CALF'S HEARTS
Remove veins and arteries from the hearts. Stuff with a highly seasoned
bread dressing and sew. Dredge in flour, brown in hot fat, cover with
hot water, and place on the back of the stove or in a hot oven. Cook
slowly for two or three hours. Thicken the liquor with flour and serve
with the hearts.
IRISH STEW
Cut one and one-half pounds of lamb into small pieces. Dredge each piece
of meat in flour. Brown in the frying-pan. Put in kettle, cover with
water and cook slowly one hour or until tender. Add one quart of
potatoes cut in small dice, one-half a cup of carrots and three onions,
after cooking thirty minutes. Season with salt, pepper, and thicken with
two tablespoons of flour moistened in enough cold water to form a smooth
paste. Serve with dumplings. (See Dumplings, in "Garnishes and Dumplings
for Soups".)
LAMB AND MACARONI
Dilute one can of concentrated tomato sauce with one quart of water;
mince two medium-sized onions very fine and fry slowly in olive oil or
drippings until they are a golden brown, and add to tomatoes. Fry one
and one-half pounds of lean neck of lamb in a little drippings until the
meat is nicely browned all over and add to the tomatoes, season with one
clove of garlic, two bay leaves, two teaspoons of sugar, pepper and
salt, and let it simmer for about one and one-half hours, or until the
meat is tender and the sauce has become the consistency of thick cream.
Have ready some boiled macaroni, put in with the meat and stir well.
Serve hot.
Short ribs of beef may be cooked in the same manner.
LAMB STEW--TOCANE
Brown slices of leek or young onions in one tablespoon of drippings, add
neck or breast of lamb, cut in small pieces; season with white pepper,
salt and parsley; cook until tender, just before serving season with
dill.
CURRIED MUTTON
Have three pounds of mutton cut in one inch squares. Wipe, put in kettle
and cover with cold water. Cook for five minutes, drain and again cover
with boiling water. Add one cup of chopped onion, one teaspoon of
peppercorns, and one-half of a red pepper, cut in small strips. Place on
back of stove and allow it to simmer until tender. Strain liquor and
thicken with flour. Add two tablespoons of drippings, one tablespoon of
minced parsley, one teaspoon of curry powder, and one-half teaspoon of
salt. Serve with molded rice.
GEWETSH (SERVIAN)
Brown one large onion in a tablespoon of fat, add one teaspoon of
paprika and two pounds of neck or shoulder of lamb, cook one hour; have
ready one pound of rice that has been boiled for twenty minutes. Take a
twelve inch pudding dish, grease, place a layer of sliced tomatoes on
bottom of pan, then half the rice, half the meat, two sliced green
peppers, sprinkle a little salt and pour part of gravy over this; place
another layer of tomatoes, rice, meat, with two sliced peppers and
tomatoes on top, salt, and pour remainder of gravy, put lumps of fat
here and there; bake in hot oven three-quarters of an hour. Use plenty
of gravy and fat for this dish or else it will be too dry. Six large
tomatoes are required.
ROAST MUTTON WITH POTATOES
Take a shoulder of mutton--must be young and tender--wash the meat well
and dry with a clean towel. Rub well with salt, ginger and a speck of
pepper, and dredge well with flour. Lay it in a covered roasting-pan.
Put a few pieces of whole mace and a few slices of onion on top; pour a
cup of water into the pan. Cover it up tight and set in a hot oven to
roast, basting frequently. Allow twenty minutes to the pound for
roasting mutton; it should be well done. Add more water if necessary
(always add hot water so as not to stop the process of boiling), skim
the gravy well and serve with currant or cranberry jelly. Pare potatoes
of uniform size and wash and salt them about three-quarters of an hour
before dinner. Lay the potatoes in pan around the roast and sprinkle
them with salt and return to the oven to roast. Let them brown nicely.
BREAST OF MUTTON STEWED WITH CARROTS
Salt the mutton on both sides, adding a little ground ginger; put on to
boil in cold water, cover up tightly and stew slowly. In the meantime
pare and cut up the carrots, add these and cover up again. Pare and cut
up about half a dozen potatoes into dice shape and add them
three-quarters of an hour before dinner. Cover up again, and when done,
make a sauce as follows: Skim off about two tablespoons of fat from the
mutton stew, put this in a spider and heat. Brown a tablespoon of flour
in the fat, add a heaping tablespoon of brown sugar, some cinnamon and
pour the gravy of the stew into the spider, letting it boil up once, and
then pour all over the carrots and Stew until ready to serve.
White turnips may be used instead of carrots.
MUTTON OR LAMB CHOPS
Trim off some of the fat and heat in the spider. Season the chops with
salt and pepper, or salt and ginger. Have the spider very hot with very
little fat in it. To be nice and tender they must be sauted quickly to a
nice brown. Or the chops may be broiled over the hot coals or in gas
broiler, eight or ten minutes is all the time required; serve at once.
SHOULDER OF MUTTON STUFFED
Have the butcher carefully remove the blade from the shoulder and fill
the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up
the opening, roast in the oven with a very little water in the pan, and
baste frequently. Serve with the gravy from the pan after the grease has
been carefully removed.
*POULTRY*
TO DRESS AND CLEAN POULTRY
Singe by holding the fowl over a flame from gas, alcohol or burning
paper. Pick off pin feathers. Cut off the nails, then cut off the head,
turn back the skin and cut the neck off quite close; take out windpipe
and crop, cutting off close to the body. Cut through the skin around the
leg one inch below the leg joint; take out the tendons and break the leg
at the joint; in old birds each tendon must be removed separately by
using a skewer.
Make an incision just below the breast bone large enough to insert your
hand, take out the fat and loosen the entrails with your forefinger.
When everything is removed, cut off the wings close to the body, also
the neck, feet and head. Separate the gall from the liver. In doing this
be very careful not to break the gall, which has a very thin skin.
Scrape all the fat off carefully that adheres to the entrails and lay it
in a separate dish of water overnight. Cut open the gizzard, clean and
pull off the skin, or inner lining.
Make Kosher as directed in "Rules for Kashering".
If you make use of the head, which you may in soup, cut off the top of
the bill, split open the head, lengthwise, take out the brains, eyes and
tongue.
Clean the gizzard and feet by laying them in scalding water for a few
moments, this will loosen the skin, which can then be easily removed.
Remove the oil bag from the upper side of tail.
After making Kosher and cleaning poultry, season all fowls for several
hours before cooking. Salt, pepper, and ginger are the proper seasoning.
Some like a tiny bit of garlic rubbed inside and outside, especially for
goose or duck.
Dress and clean goose, duck, squab, and turkey as directed for chicken.
TO TRUSS A CHICKEN
Press the thighs and wings close against the body; fasten securely with
skewers and tie with string. Draw the skin of the neck to the back and
fasten it.
ROAST CHICKEN
Stuff and truss a chicken, season with pepper and salt and dredge with
flour. Put in a roasting-pan with two or three tablespoons of
chicken-fat if the chicken is not especially fat. When heated add hot
water and baste frequently. The oven should be hot and the time
necessary for a large chicken will be about an hour and a half. When
done, remove the chicken, pour off the grease and make a brown sauce in
the pan.
CHICKEN CASSEROLE
Bake chicken in covered casserole until nearly tender, then add three
potatoes cut in dice; boil small pieces of carrots, green peas, and
small white onions--each to be boiled separately. Just before serving,
thicken gravy with a teaspoon of flour mixed with a half cup of soup
stock or water. Season to taste and place vegetables around the dish.
BOILED CHICKEN, BAKED
Make chicken soup with an old hen. Remove chicken from soup just as soon
as tender. Place in roasting-pan with three tablespoons of chicken-fat,
one onion sliced, one clove of garlic, one-half teaspoon each of salt
and paprika. Sprinkle with soft bread crumbs. Baste frequently and when
sufficiently browned, cut in pieces for serving. Place on platter with
the strained gravy pour over the chicken and serve.
BROILED SPRING CHICKEN
Take young spring chickens of one to one and one-half pounds in weight,
and split down the back, break the joints and remove the breast bone.
Sprinkle with salt and pepper and rub well with chicken-fat. Place in
broiler and broil twenty minutes over a clear fire, or under the flame
in broiling oven of gas stove, being careful to turn broiler that all
parts may be equally browned. The flesh side must be exposed to the fire
the greater part of the time as the skin side will brown quickly. Remove
to hot platter.
Or chicken may be placed in dripping pan, skin side down, seasoned with
salt and pepper and spread with chicken-fat, and bake fifteen minutes in
a hot oven and then broiled to finish.
Serve with giblet sauce.
FRIED SPRING CHICKEN
Cut it up as for fricassee and see that every piece is wiped dry. Have
ready heated in a spider some goose-fat or other poultry drippings.
Season each piece of chicken with salt and ground ginger, or pepper.
Roll each piece of chicken in sifted cracker or bread crumbs (which you
have previously seasoned with salt). Fry in the spider, turning often,
and browning evenly. You may cut up some parsley and add while frying.
If the chicken is quite large, it is better to steam it before frying.
GIBLETS
Heart, liver and gizzard constitute the giblets, and to these the neck
is usually added. Wash them; put them in cold water and cook until
tender. This will take several hours. Serve with the chicken; or mash
the liver, mince the heart and gizzard and add them to the brown sauce.
Save the stock in which they are cooked for making the sauce.
CHICKEN FRICASSEE
Take a chicken, cut off the wings, legs and neck. Separate the breast
from the chicken, leaving it whole. Cut the back into two pieces.
Prepare a mixture of salt, ginger and a little pepper in a saucer and
dust each piece of chicken with this mixture. When you are ready to cook
the chicken, take all the particles of fat you have removed from it and
lay in the bottom of the kettle, also a small onion, cut up, some
parsley root and celery. Lay the chicken upon this, breast first, then
the leg and so on. Cover up tight and let it stew slowly on the back of
the stove (or over a low gas flame), adding hot water when necessary.
Just before serving chop up some parsley, fine, and rub a teaspoon of
flour in a little cold water, and add. Let it boil up once. Shake the
kettle back and forth to prevent becoming lumpy. The parsley root and
celery may be omitted if so desired.
Duck can be prepared in this manner.
CHICKEN WITH RICE
Joint a chicken; season with salt and ground ginger and boil with water
enough to cover. Allow one-half pound of rice to one chicken. Boil this
after chicken is tender. Serve together on a large platter.
CHICKEN (TURKISH STYLE)
Brown a chicken, cover with water and season, cook until tender. When
chicken is tender; slash the skin of chestnuts, put them in oven and
roast, then skin them, put in chicken and let come to a boil and serve
with the chicken.
AMASTICH
Cook one pound of rice in a quart of stock for half an hour, stirring
frequently. Then add a chicken stuffed and trussed as for roasting;
cover closely and cook thoroughly. After removing the chicken, pass the
liquor through a strainer, add the juice of a lemon and the beaten yolk
of an egg, and pour over the bird.
CHICKEN WITH SPAGHETTI EN CASSEROLE
Prepare and truss a young chicken, as if for roasting. Put it in a
casserole; and pour over it two tablespoons of olive oil, a cup of white
wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried
mushrooms soaked in one cup of water and chopped fine, and one-half can
of mushrooms. Cover tightly and simmer in the oven for about an hour,
turning the chicken occasionally; add a dozen olives and a tablespoon of
chicken-fat, smoothed with one tablespoon of flour, and bring to a boil.
Remove the chicken and add about a pint of boiled spaghetti to the
sauce. Place the chicken on a platter, surround with the spaghetti, and
serve.
STUFFED CHICKEN (TURKISH STYLE)
Steam chicken and when it is almost tender stuff it with the following:
Take one-fourth pound of almonds, chopped; season with parsley, pepper
and salt to taste, add one tablespoon of bread crumbs and bind this with
one well-beaten egg. Put chicken in roasting-pan and roast until done.
SMOTHERED CHICKEN
Two tender chickens cut in half, split down the back; place the pieces
in a colander to drain well, after having been well salted; season with
pepper; grease well the bottom of a baking-pan; add one stalk finely
chopped celery, onion; lay the chicken on breast, side up; sprinkle
lightly with flour, fat; two cups of hot water. Have the oven very hot
when putting chickens in. As soon as browned evenly, cover with a pan,
fitting closely. Reduce the heat of the oven; allow to cook slowly an
hour or so longer, until tender. Place on a hot platter; set in oven
until sauce is made, as follows: put the pan on top of stove in which
chickens were smothered; add level tablespoon of flour, thinned in cold
water; add minced parsley; let this all cook two or three minutes, then
add large cup of strong stock, to the chickens. Broil one can mushrooms,
and pour these over chicken when ready to serve.
CHICKEN CURRY
Cut chickens in pieces for serving; dredge in flour and saute in hot
fat. Cut one onion in thin pieces, add one tablespoon of curry powder,
three-fourths of a tablespoon of salt and one tablespoon of wine
vinegar. Add to chicken, cover with boiling water; simmer until chicken
is tender. Thicken sauce and serve with steamed rice.
CHICKEN PAPRIKA WITH RICE
Cut a three and one-half pound fat chicken in pieces to serve, salt it
and let stand several hours. Heat one-fourth cup of fat in an iron
kettle, add one medium-sized onion, minced; fry golden brown and set
aside. Fry the chicken in the fat and when nicely browned, add paprika
to taste and boiling water to cover, and let simmer one hour.
Soak one cup of rice in cold water, drain, add the fried onion and one
teaspoon of salt and gradually three cups of chicken broth, more if
necessary. When nearly done add the chicken and finish cooking in a slow
oven, one-half hour.
CHILI CON CARNE
Cut two broilers in pieces for serving. Season with salt, pepper, and
dredge in flour; brown in hot fat. Parboil six large red peppers until
soft, rub through a wire sieve. Chop two small onions fine, three cloves
of garlic and one-fourth cup of capers. Combine, add to chicken, cover
with water and cook until chicken is tender. Thicken the sauce with fat
and flour melted together.
PILAF (RUSSIAN STYLE)
Follow recipe below but substitute cooked lamb for the chicken, and add
chicken livers fried and cut in small pieces.
PILAF (TURKISH STYLE)
Soak one cup of rice in cold water for one hour. Pour off the water, and
put the rice with two cups of soup stock and one-quarter of a white
onion on to boil. Stew until the rice absorbs all the stock. Stew
one-half can of tomatoes thoroughly and season with olive oil or
chicken-fat, salt and pepper. Mix it with the rice.
Saute in chicken-fat to a light color, a jointed chicken slightly
parboiled, or slices of cold cooked chicken or turkey. Make a depression
in the rice and tomato, put in the chicken and two tablespoons of olive
oil or chicken-fat, and stew all together for twenty minutes. Serve on
a platter in a smooth mound, the red rice surrounding the fowl.
SPANISH PIE
Take one pint of cold chicken, duck or any poultry. Cut it into flakes
and place it in a pudding dish which has been lined with a thin crust.
On the layer of meat place a layer of sweet red peppers (seeds removed),
cut in slices; next, a layer of thinly sliced sausage, and so on until
the dish is full. Over this pour a glass of claret into which have been
rubbed two tablespoons of flour. Cover with a thin crust of pastry, and
bake.
CHICKEN A LA ITALIENNE
Cut the remains of cold chicken (or turkey) into pieces about an inch
long and marinate them in a bowl containing one tablespoon of olive oil;
one teaspoon of tarragon vinegar or lemon juice, a few drops of onion
juice, salt and pepper. At the end of half an hour sprinkle with finely
chopped parsley, dip them in fritter batter, and fry in boiling fat.
Drain on a brown paper, and serve with or without tomato or brown sauce.
In some parts of Italy this dish is made of several kinds of cold meats,
poultry, brains, etc. (the greater the variety the better), served on
the same platter, and in Spain all kinds of cold vegetables are fried in
batter and served together.
ROAST GOOSE
All goose meat tastes better if it is well rubbed with salt, ginger and
a little garlic a day previous to using.
Stuff goose with bread dressing, or chestnut dressing, a dressing of
apples is also very good. (See "Stuffings for Meat and Poultry".) Sew up
the goose, then line a sheet-iron roasting-pan with a few slices of
onion and celery and place the goose upon these, cover closely, roast
three hours or more, according to weight. If the goose browns too
quickly, cover with greased paper or lower the heat of the oven. Baste
every fifteen minutes.
GESCHUNDENE GANS
Take a very fat goose for this purpose. After cleaning and singeing, cut
off neck, wings and feet. Lay the goose on a table, back up, take a
sharp knife, make a cut from the neck down to the tai. Begin again at
the top near the neck, take off the skin, holding it in your left hand,
your knife in your right hand, after all the skin is removed, place it
in cold water; separate the breast from back and cut off joints. Have
ready in a plate a mixture of salt, ginger and a little garlic or onion,
cut up fine. Rub the joints and small pieces with this, and make a small
incision in each leg and four in the breast. Put in each incision a
small piece of garlic or onion, and rub also with a prepared mixture of
salt and ginger. Put away in stone jar overnight or until you wish to
use.
GAENSEKLEIN
Rub wings, neck, gizzard, heart and back of goose with salt, ginger,
pepper and garlic and set on the fire in a stew-pan with cold water.
Cover tightly and stew slowly but steadily for four hours. When done
skim off all the fat. Now put a spider over the fire, put into it about
two or three tablespoons of the fat that you have just skimmed off and
then add the fat to the meat again. Cut up fine a very small piece of
garlic and add a heaping teaspoon of flour (brown). Add the hot gravy
and pour all over the goose. Cover up tightly and set on back of stove
till you wish to serve. You may cook the whole goose in this way after
it is cut up.
STUFFED GOOSE NECK (RUSSIAN STYLE)
Remove skin from neck of goose, duck or chicken in one piece. Wash and
clean well and stuff with same mixture as for Kischtke. Sew at both ends
and roast in hot oven until well browned.
STUFFED GOOSE NECK
Remove the fat skin from the neck of a fat goose, being careful not to
put any holes in it. Clean carefully and sew up the smaller end and
stuff through larger end with the following:
Grind fine some pieces of raw goose meat (taken from the breast or
legs), grind also some soft or "linda fat" a thin piece of garlic, a
small piece of onion, when fine add one egg and a little soaked bread,
season with salt, pepper, and ginger. When neck is stuffed, sew up
larger end, lay it in a pudding-pan, pour a little cold water over it,
set in stove and baste from time to time. Let brown until crisp. Eat
hot.
GOOSE CRACKLINGS (GRIEBEN)
Cut the thick fat of a fat goose in pieces as big as the palm of your
hand, roll together and run a toothpick through each one to fasten. Put
a large preserve kettle on top of hot stove, lay in the cracklings,
sprinkle a tiny bit of salt over them and pour in a cup or two of cold
water; cover closely and let cook not too fast, until water is cooked
out. Then add the soft or "linda" fat, keep top off and let all brown
nicely. About one to two hours is required to cook them. If you do not
wish the scraps of "Greben" brittle, take them out of the fat before
they are browned. Place strainer over your fat crock, to catch the clear
fat and let greben drain. If greben are too greasy place in baking-pan
in oven a few minutes to try out a little more. Serve at lunch with rye
bread.
ROAST GOOSE BREASTS
The best way to roast a goose breast is to remove the skin from the neck
and sew it over the breast and fasten it with a few stitches under the
breast, making an incision with a pointed knife in the breast and joints
of the goose, so as to be able to insert a little garlic (or onion) in
each incision, also a little salt and ginger. Keep closely covered all
the time, so as not to get too brown. They cut up nicely cold for
sandwiches.
GOOSE MEAT, PRESERVED IN FAT
If too fat to roast, render the fat of goose, remove and cut the skin
into small pieces. The scraps, when brown, shriveled and crisp, are then
"Greben," and are served hot or cold. When fat is nearly done or clear,
add the breast and legs of goose, previously salted, and boil in the fat
until tender and browned. Place meat in crock and pour the clear, hot
fat over it to cover. Cool. Cover crock with plate and stone and keep in
a cool, dry place. Will keep for months. When ready to serve, take out
meat, heat, and drain off fat.
SMOKED GOOSE BREAST
Dried or smoked goose breast must be prepared in the following manner:
Take the breast of a fat goose; leave the skin on; rub well with salt,
pepper and saltpetre; pack in a stone jar and let it remain pickled thus
four or five days. Dry well, cover with gauze and send away to be
smoked.
SMOKED GOOSE
Remove skin. Place legs, neck and skin of neck of geschundene goose (fat
goose) to one side. Scrape the meat carefully from the bones, neck,
back, etc., of the goose, remove all tendons and tissues and chop very
fine. Fill this in the skin of the neck and sew up with coarse thread on
both ends. Rub the filled neck, the legs and the breast with plenty of
garlic (sprinkle with three-eighths pound of salt and one tablespoon of
sugar and one teaspoon of saltpetre), and enough water to form a brine.
Place the neck, legs and breast in a stone jar, cover with a cloth and
put weights on top. Put aside for seven days, turn once in a while. Take
out of the brine, cover with gauze and send to the butcher to smoke.
When done, serve cold, sliced thin.
STEWED GOOSE, PIQUANTE
Cut up, after being skinned, and stew, seasoning with salt, pepper, a
few cloves and a very little lemon peel. When done heat a little goose
fat in a frying-pan, brown half a tablespoon of flour, add a little
vinegar and the juice of half a lemon.
MINCED GOOSE (HUNGARIAN STYLE)
Take the entire breast of a goose, chop up fine in a chopping bowl;
grate in part of an onion, and season with salt, pepper and a tiny piece
of garlic. Add some grated stale bread and work in a few eggs. Press
this chopped meat back on to the breast bone and roast, basting very
often with goose fat.
DUCK
Singe off all the small feathers; cut off neck and wings, which may be
used for soup; wash thoroughly and rub well with salt, ginger and a
little pepper, inside and out. Now prepare this dressing: Take the
liver, gizzard and heart and chop to a powder in chopping bowl. Grate in
a little nutmeg, add a piece of celery root and half an onion. Put all
this into your chopping bowl. Soak some stale bread, squeeze out all the
water and fry in a spider of hot fat. Toss this soaked bread into the
bowl; add one egg, salt, pepper and a speck of ginger and mix all
thoroughly. Fill the duck with this and sew it up. Lay in the
roasting-pan with slices of onions, celery and specks of fat. Put some
on top of fowl; roast two hours, covered up tight and baste often. Stick
a fork into the skin from time to time so that the fat will try out.
ROAST DUCK
Draw the duck; stuff, truss and roast the same as chicken. Serve with
giblet sauce and currant jelly. If small, the duck should be cooked in
an hour.
DUCK A LA MODE IN JELLY
One duckling of about five pounds, one calf's foot, eight to ten small
onions, as many young carrots, one bunch of parsley. Cook the foot
slowly in one quart of water, one teaspoon of salt and a small bay leaf.
Put aside when the liquor has been reduced to one-half. In the meanwhile
fry the duck and when well browned wipe off the grease, put in another
pan, add the calf's foot with its broth, one glass of dry white wine, a
tablespoon of brandy, the carrots, parsley and the onions--the latter
slightly browned in drippings--pepper and salt to taste and cook slowly
under a covered lid for one hour. Cool off for about an hour, take off
the grease, bone and skin the duckling and cut the meat into small
pieces; arrange nicely with the vegetables in individual earthenware
dishes, cover with the stock and put on the ice to harden.
SQUABS, OR NEST PIGEONS
Pick, singe, draw, clean and season them well inside and out, with salt
mixed with a little ginger and pepper, and then stuff them with
well-seasoned bread dressing. Pack them closely in a deep stew-pan and
cover with flakes of goose fat, minced parsley and a little chopped
onion. Cover with a lid that fits close and stew gently, adding water
when necessary. Do not let them get too brown. They should be a light
yellow.
BROILED SQUABS
Squabs are a great delicacy, especially in the convalescent's menu,
being peculiarly savory and nourishing. Clean the squabs; lay them in
salt water for about ten minutes and then rub dry with a clean towel.
Split them down the back and broil over a clear coal fire. Season with
salt and pepper; lay them on a heated platter, grease them liberally
with goose fat and cover with a deep platter. Toast a piece of bread for
each pigeon, removing the crust. Dip the toast in boiling water for an
instant. In serving lay a squab upon a piece of toasted bread.
PIGEON PIE
Prepare as many pigeons as you wish to bake in your pie. Salt and
pepper, then melt some fat in a stew-pan, and cut up an onion in it.
When hot, place in the pigeons and stew until tender. In the meantime
line a deep pie plate with a rich paste. Cut up the pigeons, lay them
in, with hard-boiled eggs chopped up and minced parsley. Season with
salt and pepper. Put flakes of chicken fat rolled in flour here and
there, pour over the gravy the pigeons were stewed in, cover with a
crust. Bake slowly until done.
SQUAB EN CASSEROLE
Take fowl and brown in a skillet the desired color, then add to this
enough water (or soup stock preferred), put it in casserole and add
vegetables; add first those that require longest cooking. Use mushrooms,
carrots, small potatoes and peas. If you like flavor of sherry wine, add
small wine glass; if not, it is just as good. Season well and cook in
hot oven not too long, as you want fowl and vegetables to be whole. You
may add soup stock if it is too dry after being in oven.
ROAST TURKEY
Singe and clean the turkey the same as chicken. Fill with plain bread
stuffing or chestnut stuffing. Tie down the legs and rub entire surface
with salt and let stand overnight. Next morning place in large drippings
or roasting-pan on rack and spread breast, legs and wings with one-third
cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom
of pan with flour. Place in a hot oven and when the flour on the turkey
begins to brown, reduce the heat and add two cups of boiling water or
the stock in which the giblets are cooking, and baste with one-fourth
cup of fat and three-fourths cup of boiling water. When this is all
used, baste with the fat in the pan. Baste every fifteen minutes until
tender; do not prick with a fork, press with the fingers; if the breast
meat and leg are soft to the touch the turkey is done. If the oven is
too hot, cover the pan; turn the turkey often, that it may brown nicely.
Remove strings and skewers and serve on hot platter. Serve with giblet
sauce and cranberry sauce. If the turkey is very large it will require
three hours or more, a small one will require only an hour and a half.
STUFFED TURKEY NECK (TURKISH STYLE)
Take neck of turkey, stuff with following: One-quarter pound of almonds
or walnuts chopped fine and seasoned with chopped parsley, pepper and
salt, put two hard-boiled eggs in the centre of this dressing; stuff
neck, sew up the ends and when roasted slice across so as to have a
portion of the hard-boiled egg on each slice; place on platter and
surround with sprigs of parsley.
*STUFFINGS FOR MEAT AND POULTRY*
TO STUFF POULTRY
Use enough stuffing to fill the bird but do not pack it tightly or the
stuffing will be soggy. Close the small openings with a skewer; sew the
larger one with linen thread and a long needle. Remove skewers and
strings before serving.
CRUMB DRESSING
Take one tablespoon of chicken fat, mix in two cups of bread crumbs,
pinch of salt and pepper, a few drops of onion juice, one tablespoon of
chopped parsley, and lastly one well-beaten egg. Mix all on stove in
skillet, remove from fire and stuff fowl.
BREAD DRESSING FOR FOWL
In a fryer on the stove heat two tablespoons of drippings or fat, drop
in one-half onion cut fine, brown lightly and add one-quarter loaf of
stale baker's bread (which has previously been soaked in cold water and
then thoroughly squeezed out). Cook until it leaves the sides of the
fryer, stirring occasionally. If too dry add a little soup stock. Remove
from the fire, put in a bowl, season with salt, pepper, ginger, and
finely chopped parsley, add a small lump of fat, break in one whole egg,
mix well and fill the fowl with it.
MEAT DRESSING FOR POULTRY
If you cannot buy sausage meat at your butcher's have him chop some for
you, adding a little fat. Also mix in some veal with the beef while
chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of
celery root and a piece of garlic about the size of a bean, add a small
onion, a minced tomato, a quarter of a loaf of stale bread; also grated,
and mix up the whole with one egg. If you prefer, you may soak the
bread, press out every drop of water and dry in a heated spider with
fat.
POTATO STUFFING
Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing.
Mix well and stuff in goose, stuffed veal or lamb breast, or in beef
casings, cleaned and dressed.
CHESTNUT STUFFING
Shell and blanch two cups of chestnuts. Cook in boiling salted water
until tender. Drain and force through a colander or a potato ricer. Add
one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper,
three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and
enough soup stock to moisten.
RAISIN STUFFING
Take three cups of stale bread crumbs; add one-half a cup of melted
chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon
of salt and one-fourth teaspoon of white pepper. Mix thoroughly.
*VEGETABLES*
All vegetables should be thoroughly cleansed just before being put on to
cook.
Green vegetables; such as cabbage, cauliflower and Brussels sprouts,
should be soaked heads down in salted cold water, to which a few spoons
of vinegar may be added.
To secure the best results all vegetables except beans, that is the
dried beans, should be put in boiling water and the water must be made
to boil again as soon as possible after the vegetables have been added
and must be kept boiling until the cooking is finished.
In cooking vegetables, conserve their juices.
The average housewife pours down the sink drainpipe the juices from all
the vegetables which she cooks; she little realizes that she thus drains
away the health of her family. Cook vegetables with just sufficient
water to prevent them from burning, and serve their juices with them;
else save the vegetable "waters" and, by the addition of milk and butter
convert them into soups for the family use. Such soups, derived from one
or several vegetables, alone or mixed together, make palatable and
healthful additions to the family bill-of-fare.
ASPARAGUS
Cut off the woody part, scrape the lower part of the stalks. Wash well
and tie in bunches. Put into a deep stew-pan, with the cut end resting
on the bottom of the stew-pan. Pour in boiling water to come up to the
tender heads, but not to cover them. Add one teaspoon of salt for each
quart of water. Place where the water will boil. Cook until tender,
having the cover partially off the stew-pan. This will be from fifteen
to thirty minutes, depending upon the freshness and tenderness of the
vegetable. Have some slices of well-toasted bread on a platter. Butter
them slightly. Arrange the cooked asparagus on the toast, season with
butter and a little salt and serve at once. Save the water in which the
asparagus was boiled to use in making vegetable soup.
CANNED ASPARAGUS
Open one end of the can, as indicated on wrapper, so tips will be at
opening. Pour off the liquid and allow cold water to run over gently and
to rinse. Drain and pour boiling water over them in the can and set in a
hot oven to heat thoroughly. When ready to serve, drain and arrange
carefully on hot platter and serve same as fresh asparagus, hot on toast
or cold with salad dressing, or with "Sauce Hollandaise", poured over.
ARTICHOKES (FRENCH OR GLOBE)
French artichokes have a large scaly head, like the cone of a pine tree.
The flower buds are used before they open.
The edible portion consists of the thickened portion at the base of the
scales and the receptacle to which the leaf-like scales are attached.
When the artichoke is very young and tender the edible parts may be
eaten raw as a salad. When it becomes hard, as it does very quickly, it
must be cooked. When boiled it may be eaten as a salad or with a sauce.
The scales are pulled with the fingers from the cooked head, the base of
each leaf dipped in a sauce and then eaten.
The bottoms (receptacles), which many consider the most delicate part of
the artichoke, may be cut up and served as a salad, or they may be
stewed and served with a sauce. To prepare the artichoke remove all the
hard outer leaves. Cut off the stem close to the leaves. Cut off the top
of the bud. Drop the artichokes into boiling water and cook until
tender, which will take from thirty to fifty minutes, then take up and
remove the choke. Serve a dish of French salad dressing with the
artichokes, which may be eaten either hot or cold. Melted butter also
makes a delicious sauce for the artichokes if they are eaten hot.
JERUSALEM ARTICHOKE
This vegetable is in season in the fall and spring, and may be cooked
like kohl-rabi and served in a white cream or sauce. The artichoke may
also be cooked in milk.
When this is done, cut the washed and peeled artichoke into cubes, put
in a stew-pan, and cover with milk (a generous pint to a quart of
cubes). Add one small onion and cook twenty minutes. Beat together one
tablespoon of butter and one level tablespoon of flour, and stir this
into the boiling milk. Then season with one teaspoon of salt and
one-fourth teaspoon of pepper, and continue the cooking one-half hour
longer. The cooking should be done in a double boiler. The artichoke
also makes a very good soup.
FRENCH ARTICHOKES WITH TOMATO SAUCE
Pick off from the solid green globes the outer tough petals. Scoop out
with a sharp-pointed knife the fuzzy centres, leaving the soft base,
which is the luscious morsel. Cut each artichoke in halves, wash, drain
and fry brown on each side in olive oil Make tomato sauce and cook
thirty minutes in that mixture. Then serve.
BEET GREENS
Beets are usually thickly sowed, and as the young plants begin to grow
they must be thinned out. These plants make delicious greens, and even
the tops of the ordinary market beets are good if properly prepared.
Examine the leaves carefully to be sure that there are no insects on
them; wash thoroughly in several waters, and put over the fire in a
large kettle of boiling water. Add one teaspoon of salt for every two
quarts of greens; boil rapidly about thirty minutes or until tender;
drain off the water; chop well and season with butter and salt.
BOILED BEETS
Carefully wash any earth off the beets, but every care is needed to
avoid breaking the skin, roots or crown; if this is done much of their
color will be lost, and they will be a dull pink. Lay them in plenty of
boiling water, with a little vinegar; boil them steadily, keeping them
well covered with water for about one and one-half to two hours for
small beets and two to three and one-half hours for large ones. If they
are to be served hot, cut off the roots and crown and rub off the skin
directly, but if to be served cold, leave them until they have become
cold and then cut into thin slices and sprinkle with salt and pepper and
pour some vinegar over them. If to be eaten hot, cut them into thin
slices, arrange them on a hot vegetable dish and pour over white sauce
or melted butter, or hand these separately.
BAKED BEETS
Boil large beetroot about two hours, being careful not to pierce it.
When cold mash very smooth, add a little drippings, pepper, salt and
stock. Place in a greased pan and bake one hour.
SOUR BUTTERED BEETS
Wash as many beets as required and cook in bailing water until tender.
Drain and turn into cold water for peeling. Remove the skins, slice and
sprinkle with as much salt as desired. Melt one-half cup of butter in a
large frying-pan and add two tablespoons of strained lemon juice. Stir
the butter and lemon juice until blended, keeping the fire low. Now turn
the beets into this sauce, cover the pan and shake and toss until the
sauce has been well distributed. Serve hot at once.
CELERIAC
This vegetable is also known as "knot celery" and "turnip-rooted
celery." The roots, which are about the size of a white turnip, and not
the stalks are eaten. They are more often used as a vegetable than as a
salad.
Pare the celeriac, cut in thin, narrow slices, and put into cold water.
Drain from this water and drop into boiling water and boil thirty
minutes. Drain and rinse with cold water. The celeriac is now ready to
be prepared and served the same as celery.
PUREE OF CELERIAC
Boil as directed above and press through a sieve. To one quart take two
tablespoons of butter blended with two tablespoons flour and cooked
until smooth and frothy, add the strained celeriac and cook five
minutes, stirring frequently. Add one teaspoon of salt and a half cup of
cream, cook five minutes longer and serve hot on toast or fried bread.
CAULIFLOWER
Trim off the outside leaves and cut the stalk even with the flower. Let
it stand upside down in cold salted water for twenty minutes. Put it
into a generous quantity of rapidly boiling salted water and cook it
uncovered about twenty minutes or until tender, but not so soft as to
fall to pieces. Remove any scum from the water before lifting out the
cauliflower. If not perfectly white, rub a little white sauce over it.
Serve with it a white, a Bechamel, or a Hollandaise sauce; or it may be
served as a garnish to chicken, sweetbreads, etc., the little bunches
being broken off and mixed with the sauce.
SPANISH CAULIFLOWER
Finely chop one medium-size onion and a small bunch of parsley. Melt one
tablespoon butter in a pan and fry the onion until it is brown. Season
with celery salt. Blend in one tablespoon flour, add one cup boiling
water and let simmer for half an hour. Carefully clean the cauliflower
and boil for one-half hour. Drain the onion sauce, add three tablespoons
tomato catsup, drain the cauliflower, turn into a baking-pan, pour over
the sauce, place in a moderate oven for five minutes and serve hot.
CAULIFLOWER WITH BROWN CRUMBS
Drain and place the hot cauliflower in serving dish, and pour over it
two tablespoons fine bread crumbs browned in one tablespoon of hot
butter or fat. Serve hot. Asparagus may be served in this style.
CAULIFLOWER OR ASPARAGUS (HUNGARIAN)
Cook in salt water until tender. Spread with bread crumbs and butter.
Pour some sour cream over the vegetable and bake until the crumbs are a
golden brown.
SCALLOPED CAULIFLOWER
Boil and drain off the water, grease a baking-dish, line with a layer of
cauliflower, add a layer of toasted bread crumbs, another of cauliflower
and so on alternately, letting the top layer be of bread crumbs. Over
all pour one cup of boiling milk, dot the top with butter and bake in a
moderate oven for twenty minutes.
CAULIFLOWER (ROUMANIAN)
Brown a minced onion, add cauliflower cut in pieces with a small
quantity of water; stew, add salt, white pepper, a little sour salt and
red tomatoes; when half done add one-fourth cup of rice. Cook until rice
is done. The onion may be browned either in butter, fat or olive oil, as
desired.
CREAMED CELERY
Remove the leaves from the stalks of celery; scrape off all rusted or
dark spots; cut into small pieces and drop in cold water. Having boiling
water ready; put the celery into it, adding one-half teaspoon of salt
for every quart of water. Boil until tender, leaving the cover partly
off; drain and rinse in cold water. Make a cream sauce; drop the celery
into it; heat thoroughly and serve.
LETTUCE
If lettuce has grown until rather too old for salad, it may be cooked,
and makes a fairly palatable dish.
BOILED LETTUCE
Wash four or five heads of lettuce, carefully removing thick, bitter
stalks and retaining all sound leaves. Cook in plenty of boiling salted
water for ten or fifteen minutes, then blanch in cold water for a minute
or two. Drain, chop lightly, and heat in stew-pan with some butter, and
salt and pepper to taste. If preferred, the chopped lettuce may be
heated with a pint of white sauce seasoned with salt, pepper, and grated
nutmeg. After simmering for a few minutes in the sauce, draw to a cooler
part of the range and stir in the well-beaten yolks of two eggs.
GREEN LIMA BEANS
Cover the shelled beans with boiling water; bring to a boil quickly;
then let them simmer slowly till tender. Drain and add salt, pepper and
butter or hot cream or cream sauce.
CARROTS
Scrape the carrots lightly; cut them into large dice or slices and drop
them into salted boiling water, allowing one teaspoon of salt to one
quart of water. Boil until tender; drain and serve with butter and
pepper or with cream sauce.
LEMON CARROTS
Old carrots may be used for this dish, and are really better than the
new ones. Pare and cut into dice, and simmer in salted water until
tender, but not pulpy. Drain, return to the fire, and for one pint of
carrots add one teaspoon of minced parsley, a grating of loaf sugar,
one-half teaspoon of paprika, one tablespoon of butter and the juice of
half a lemon. Heat through, shaking the dish now and then, so that each
piece of the vegetable will be well coated with the mixture or dressing.
SIMMERED CARROTS
Wash, scrape and slice one quart carrots roundwise. Put them in a
saucepan with one tablespoon of butter or drippings, three tablespoons
of sugar and one teaspoon salt. Cover closely and let simmer on a slow
fire until tender.
FLEMISH CARROTS
Scrape, slice and cook one quart of carrots in one quart of boiling
water to which has been added one teaspoon of salt, until tender; drain.
Heat two tablespoons fat, add one small onion, brown lightly, add the
carrots, season with one teaspoon of sugar, one-quarter teaspoon of
salt, one-eighth teaspoon of white pepper and shake well over the fire
for ten minutes, add one and one-half cups of soup stock, cover and
simmer for one-half hour, then add one teaspoon chopped parsley and
serve hot.
CARROTS WITH BRISKET OF BEEF
Salt and pepper two pounds of fat brisket of beef and let stand several
hours. Wash and scrape two bunches of carrots and cut in small cubes.
Place in kettle with meat, cover with boiling; water and cook several
hours or until the meat and carrots are tender, and the water is half
boiled away. Heat two tablespoons of fat in a spider, let brown
slightly, add two tablespoons of flour and gradually one cup of carrot
and meat liquid. Place in kettle with meat and carrots and boil until
carrots become browned.
COMPOTE OF CARROTS (RUSSIAN STYLE)
Make a syrup of one cup of sugar and one cup of water by boiling ten
minutes. To this syrup add two cups of carrots diced, which have
previously been browned in two tablespoons hot fat or butter. Cook all
together until carrots are tender. Brown in oven and serve.
CORN ON THE COB
Free the corn from husks and silk; have a kettle of water boiling hard;
drop the corn into it and cook ten minutes (or longer if the corn is not
young). If a very large number of ears are put into the water they will
so reduce the temperature that a longer time will be needed. In no case,
however, should the corn be left too long in the water, as overcooking
spoils the delicate flavor.
CORN OFF THE COB
Corn is frequently cut from the cob after it is cooked and served in
milk or butter; but by this method much of the flavor and juke of the
corn itself is wasted; It is better to cut the corn from the cob before
cooking. With a sharp knife cut off the grains, not cutting closely
enough to remove any of the woody portion of the skins. Then with a
knife press out all the pulp and milk remaining in the cob; add this to
the corn; season well with salt, pepper and butter; add a little more
milk if the corn is dry; cook, preferably in the oven, for about ten
minutes, stirring occasionally. If the oven is not hot, cook over the
fire.
SUCCOTASH
Mix equal parts of corn, cut from the ear, and any kind of beans; boil
them separately; then stir them lightly together, and season with
butter, salt, and pepper and add a little cream if convenient.
CANNED CORN
To one can of corn take one tablespoon of butter, one-half cup milk;
sprinkle one tablespoon of flour over these; stir and cook about five
minutes, until thoroughly hot. Season to taste and serve hot.
DANDELIONS
Wash one peck of dandelions; remove roots. Cook one hour in two quarts
of boiling salted water. Drain, chop fine; season with salt, pepper and
butter. Serve with vinegar.
STUFFED CUCUMBERS
Cut four cucumbers in half lengthwise; remove the seeds with a spoon,
lay the cucumbers in vinegar overnight; then wipe dry and fill with a
mixture made from one cup pecans or Brazil nuts chopped, six tablespoons
of mashed potatoes, one well-beaten egg, one teaspoon of salt, two
tablespoons of chopped parsley, one saltspoon of white pepper, dash of
nutmeg and two tablespoons of melted butter. Bake in a buttered dish
until tender. Serve hot with one cup of white sauce, dash of powdered
cloves, one well-beaten egg, salt and pepper to taste.
FRIED CUCUMBERS
Daintily prepared fried cucumbers are immeasurably superior to fried egg
plant and are especially nice with boiled chicken.
Peel and slice the cucumbers lengthwise in about the same thickness
observed with egg plant. Lay these slices in salt and water for about an
hour, then dip in beaten egg and cracker dust, and French fry in boiling
fat, taking care to carefully drain in a colander before serving.
COLD SLAW
Take a firm, white head of cabbage; cut it in halves; take out the heart
and cut as fine as possible on slaw-cutter. Cut up one onion at the same
time and a sour apple. Now sprinkle with salt and white pepper and a
liberal quantity of white sugar. Mix this lightly with two forks. Heat
one tablespoon of goose oil or butter, and mix it thoroughly in with the
cabbage. Heat some white wine vinegar in a spider; let it come to a
boil and pour over the slaw, boiling. Keep covered for a short time.
Serve cold.
BOILED SAUERKRAUT
Take brisket of beef weighing about two or three pounds. Set it on to
boil in two quarts of water, a little salt and the usual soup greens.
When the meat is tender take it out, salt it well and put on to boil
again in a porcelain-lined kettle, having previously removed all the
bones. Add about a cup of the soup stock and as much sauerkraut as you
desire. Boil about one hour; tie one tablespoon of caraway seed in a bag
and boil in with the kraut. Thicken with two raw potatoes, grated, and
add one tablespoon of brown sugar just before serving. If not sour
enough add a dash of vinegar. This gives you meat, vegetables and soup.
Mashed potatoes, kartoffelkloesse or any kind of flour dumpling is a
nice accompaniment. Sauerkraut is just as good warmed over as fresh,
which may be done two or three times in succession without injury to its
flavor.
TO BOIL CABBAGE
Cut a small head of cabbage into four parts, cutting down through the
stock. Soak for half an hour in a pan of cold water to which has been
added one tablespoon of salt; this is to draw out any insects that may
be hidden in the leaves. Take from the water and cut into slices. Have a
large stew-pan half full of boiling water; put in the cabbage, pushing
it under the water with a spoon. Add one tablespoon of salt and cook
from twenty-five to forty-five minutes, depending upon the age of the
cabbage. Turn into a colander and drain for about two minutes. Put in a
chopping bowl and mince. Season with butter, pepper, and more salt if it
requires it. Allow one tablespoon of butter to a generous pint of the
cooked vegetable. Cabbage cooked in this manner will be of delicate
flavor and may be generally eaten without distress. Have the kitchen
windows open at the top while the cabbage is boiling, and there will be
little if any odor of cabbage in the house.
FRIED CABBAGE
Cut one medium head of cabbage fine, soak ten minutes in salt water.
Drain, heat three tablespoons of fat (from top of soup stock preferred),
add cabbage, one sour apple peeled and cut up, caraway seed to taste,
salt, paprika and one-half onion minced. Cover very closely and cook
slowly for one hour.
CREAMED NEW CABBAGE
To one pint of boiled and minced new cabbage add one-half pint of hot
milk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon
each of salt and pepper, one teaspoon finely minced parsley and a
generous dash of sweet paprika. The butter and flour should be creamed
together before stirring in. Let simmer for about ten minutes, stirring
occasionally to keep from burning. Serve hot on toasted bread.
HOT SLAW
Cut the cabbage into thin shreds as for cold slaw. (Use a plane if
convenient). Boil it until tender in salted fast-boiling water. Drain it
thoroughly, and pour over it a hot sauce made of one tablespoon of
butter, one-half teaspoon of salt, dash of pepper and of cayenne, and
one-half to one cup of vinegar, according to its strength. Cover the
saucepan and let it stand on the side of the range for five minutes, so
that the cabbage and sauce will become well incorporated.
CARROTS BOILED WITH CABBAGE
Pare the carrots and cut them into finger lengths, in thin strips. Put a
breast of lamb or mutton on to boil, having previously salted it well.
When boiling, add the carrots and cover closely. Prepare the cabbage as
usual and lay in with the mutton and carrots; boil two hours at least;
when all has boiled tender, skim off some of the fat and put it into a
spider. Add to this one tablespoon of flour, one tablespoon of brown
sugar and one-half teaspoon of cinnamon. Keep adding gravy from the
mutton until well mixed, and pour all over the mutton and vegetables.
Serve together on a platter.
STEWED CABBAGE
Clean and drain cabbage, cut in small pieces and boil until tender.
Drain and rinse in cold water; chop fine, heat one tablespoon of
drippings in spider, one-fourth of an onion cut fine and one tablespoon
of flour; brown all together, add one-half pint of soup stock, add
cabbage and cook ten minutes longer. Salt and pepper to taste.
FILLED CABBAGE
Take a large, solid head of cabbage; take off the large top leaves, and
scoop out the centre of the cabbage so as to leave the outside leaves
intact for refilling. Chop your cabbage fine as for slaw; take a quarter
of a loaf of stale bread, soak it in water and squeeze very dry. Heat
two tablespoons of drippings in a spider, add a large-sized onion
chopped fine, do not let the onion get too brown; then add the bread,
one pound of chopped beef well minced and the chopped cabbage and let it
get well heated; take off stove and add two eggs, pepper, salt, nutmeg,
a little parsley and a little sage, season very highly. Use a little
more cabbage than bread the filling. Put this all back in the cabbage,
and cover this with the large leaves, put into small bread-pan and bake
for two hours, put just enough water in to keep the pan from burning;
don't baste. It doesn't harm if the leaves scorch.
KAL DOLMAR
Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix
chopped meat, rice, and salt and pepper. Separate the cabbage leaves;
put about three tablespoons of the meat and rice in the leaves, roll up
and tie together with string. Then fry in fat until brown. Boil for half
an hour in a little water. Make brown gravy and pour over.
SAVOY CABBAGE WITH RICE
Boil cabbage whole for five minutes; drain, separate the leaves after it
has cooled. Mix one cup of boiled rice with three dozen raisins, pinch
of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put
two tablespoons of this mixture in three or four leaves, roll them and
tie together with string. Place in pan and let cook for an hour until
done. This dish is just as good warmed up a second time.
There must be sufficient fat and gravy to prevent the cabbage rolls from
sticking to the bottom of the pan which must be kept closely covered.
BELGIAN RED CABBAGE
Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon
cloves, one onion sliced thin, one bay leaf, two cups of water, three
tablespoons of drippings in saucepan, then add five or six greening
apples, peeled and cut in quarters. Lastly, put in one medium-sized red
cabbage, cut in halves and then sliced very thin. Cook three hours and
then add two tablespoons each of sugar and vinegar; cook one minute
more.
RED CABBAGE
Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water
over it and let it stand over another pan for ten minutes; salt, mix
well, and cut up a sour apple in the cabbage. Heat one tablespoon goose
or soup drippings, brown in this an onion cut fine, add the cabbage and
stew slowly, keep covered. Add a little hot water after it has boiled
about five minutes. When tender add a few cloves, vinegar, brown sugar
and cinnamon to taste, and serve. White cabbage may be cooked in this
way.
RED CABBAGE WITH CHESTNUTS AND PRUNES
Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch
as above. Take one tablespoon of butter, put in kettle and let brown,
add cabbage, let simmer about ten minutes, stir and let simmer ten
minutes more. Add about one cup of water, one-fourth cup of vinegar, and
one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of
raisins and blanched chestnuts and cook until tender, adding to cabbage
just before serving. Take one tablespoon of flour smooth with cold
water, add to cabbage, let cook a few minutes and serve.
VEGETABLE HASH
Hash may be made with one or many vegetables and with or without the
addition of meat and fish. Potato is the most useful vegetable for hash,
because it combines well with meat or other vegetables. The vegetables
must be chopped fine, well seasoned with salt and pepper, and parsley,
onion, chives or green pepper if desired, and moistened with stock, milk
or water, using a quarter of a cup to a pint of hash. Melt one-half
tablespoon of butter or savory drippings in a pan; put in the hash,
spreading it evenly and dropping small pieces of butter or drippings
over the top. Cover the pan; let the hash cook over a moderate fire for
half an hour; fold over like an omelet and serve. If properly cooked
there will be a rich brown crust formed on the outside of the hash.
BAKED EGGPLANT
Parboil eggplant until tender, but not soft, in boiling salted water.
Cut in half crosswise with a sharp knife. Scrape out the inside and do
not break the skin.
Heat one tablespoon of butter, add a minced onion, brown, then scraped
eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix
well together, refill shells, place in dripping pan in oven--baste with
butter or sprinkle cracker crumbs on top with bits of butter--baste
often and brown nicely.
BROILED OR FRIED EGGPLANT
For preparing eggplant, either to fry or boil, use small eggplant as
they are of more delicate flavor than the large ones. Do not cook too
rapidly.
BROILED EGGPLANT
Slice the eggplant and drain it as for frying; spread the slices on a
dish; season with salt and pepper; baste with olive oil; sprinkle with
dried bread crumbs and broil.
EGGPLANT FRIED IN OIL (TURKISH STYLE)
Arrange in oiled pan in layers: one layer of sliced eggplant, one layer
of chopped meat seasoned with egg, chopped parsley, salt and pepper; as
many layers as desired, add a little olive oil, cover with water. Bake
one-half hour.
EGGPLANT (ROUMANIAN)
Brown onion, peel eggplant raw, cut in quarters, put in when onions are
brown with a little water and stew; add salt, white pepper, sour salt,
red tomatoes; when half done add one-fourth cup of rice, cook until rice
is tender.
FRIED EGGPLANT
Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices
on a plate. Cover with a weight to draw out juice; let stand one hour.
Dredge with flour and fry slowly in a little butter until crisp and
brown, or dip in egg and cracker and fry in deep fat.
GREEN PEAS
Shell the peas and cover them with water; bring to a boil; then push
aside until the water will just bubble gently. Keep the lid partly off.
When the peas are tender add salt and butter; cook ten minutes longer
and serve. If the peas are not the sweet variety, add one teaspoon of
sugar.
SUGAR PEAS
Sugar peas may be cooked in the pods like string beans. Gather the pods
while the seeds are still very small; string like beans and cut into
pieces. Cover with boiling water and boil gently for twenty-five or
thirty minutes or until tender. Pour off most of the water, saving it
for soup; season the rest with salt and butter and serve.
CARROTS AND PEAS
Wash, scrape and cut one pint of carrots in small cubes, cook until
tender, drain and reserve one-half cup of carrot water. Mix carrots
well with one pint cooked green peas. Sprinkle with two tablespoons of
flour, salt, pepper and sugar to taste, add two tablespoons of fat or
butter, one-half cup of milk or soup stock and carrot water, boil a
little longer and serve.
GREEN PEAS AND EGG BARLEY (PFAeRVEL)
Make the pfaervel. Heat one-quarter cup of butter or other fat, add the
pfaervel and when golden brown, add one quart of boiling water, one-half
cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of
green peas strained. Set in moderate oven and bake one-half hour or
until every kernel stands out separately. Serve hot.
GREEN PEAS AND RICE
Shell one-half peck of green peas and wash them well; if canned peas are
used pour off liquid and rinse with cold water. Heat one-fourth cup of
butter or other fat in a spider, add one cup of rice and let simmer,
stirring constantly until rice is a golden brown; add one quart of
boiling water, then the drained peas and one-half teaspoon of salt, and
one-half cup of granulated sugar. Place in pudding dish, set in the oven
and bake until rice is tender. (Serve hot.)
GREEN PEPPERS
Sweet green peppers, within the last ten years have gained a place in
cookery in this country. Their flavor is depended on for soups. They are
used in stews. They are used for salad, and they are used much as a
separate vegetable in dozens of different ways.
STUFFED PEPPERS
Select six tender, sweet peppers. Soak in water bread crumbs sufficient
to make one pint when the water is pressed out; mix with one-fourth
teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of
butter.
Cut off the stem end of each pepper; carefully remove the interior and
fill the peppers with the prepared dressing. Place in a shallow
baking-pan and pour around them white sauce thinned with two cups of
water. Bake about one hour, basting frequently with the sauce.
PEPPERS STUFFED WITH MEAT
Cut a slice from the blossom end of each pepper, remove seeds and
parboil ten minutes. Chop one onion fine and cook in fat until straw
color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup
of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons
of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red
pepper. Fill with stuffing, cover with crumbs and bake ten minutes.
STUFFED PEPPERS (ARDAY-INFLUS)
Take sweet green peppers, cut off blossom end; prepare the following: To
one pound of chopped meat take one egg, grate in one onion, a little
salt, citric acid (size of bean dissolved in a little water), mix all
together. Place this mixture in the peppers, but do not fill too full.
Set the entire top of peppers in place. Melt one tablespoon of fat in a
saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of
water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little
citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of
flour, browned with 1/2 tablespoon of fat.
GREEN PEPPERS STUFFED WITH VEGETABLES
Brown large white onions, add 1/2 cup of uncooked rice, a little salt,
piece of citric acid (size of a bean dissolved in a little water), fill
peppers, stew with tomatoes like Arday-influs. Or fill peppers with red
cabbage which has been steamed with onions and fat, and add moistened
rice.
PEPPERS STUFFED WITH NUTS
Another good way to stuff peppers is to parboil them and then stuff them
with a forcemeat made of chopped nuts and bread crumbs moistened with
salt and pepper. Bake, basting occasionally with melted butter for
twenty minutes.
STEWED PEPPERS
Cut the peppers in half and remove the seeds, stems and pith. Then cut
them in neat, small pieces and throw into boiling salted water. Boil for
half an hour. Drain them and then add salt to taste, one tablespoon of
butter and four tablespoons of cream--to four peppers. Heat thoroughly
and serve.
BROILED GREEN PEPPERS
Broil on all sides; place the broiled peppers in a dish of cold water so
that the skin can be easily removed. When the peppers are all peeled put
in a bowl or crock, add French dressing, and cover closely. These
peppers will keep all winter.
RADISHES
There are many varieties of radishes, round and long, black, white, and
red. The small red radish may be obtained all year. They are served
uncooked, merely for a relish. The large varieties are peeled, sliced
and salted for the table.
To serve the small ones for table, remove tip end of root, remove the
leaves and have only a small piece of stem on radish. They may be made
to look like a tulip by cutting into six equal parts from the root end,
down three-quarters of the length of the radish.
BROILED MUSHROOMS
Wash the mushrooms; remove the stems and peel the caps. Place them in a
broiler and broil for five minutes, with the cap side down during the
first half of broiling. Serve on circular pieces of buttered toast,
sprinkling with salt and pepper and putting a small piece of butter on
each cap.
CREAMED MUSHROOMS
First wash them thoroughly in cold water, peel them and remove the
stems, then cut them in halves or quarters, according to their size.
Melt one tablespoon of butter in a saucepan over the fire then add the
mushrooms and let them simmer slowly in the butter for five minutes;
season them well with salt and black pepper, freshly ground. After
seasoning, add a gill of cream and while it is heating sift one
tablespoon of flour in a bowl, add one-half pint of milk. Stir these
briskly till flour is all dissolved, then pour it gradually in the
saucepan with the mushrooms and cream, stirring the whole constantly to
keep it from lumping. Let it just bubble a moment, then add another
tablespoon of butter and pour the creamed mushrooms over hot buttered
toast on a hot platter and serve.
Cooked like this mushrooms have more nutritive value than beef.
SCALLOPED MUSHROOMS
Saute mushrooms and prepare two cups of white sauce for one pound of
mushrooms, add one teaspoon of onion juice. Into a well-greased baking
dish place one-quarter of the mushroom, then one-quarter of the sauce,
and one-quarter of the bread crumbs, continue in this way until all the
sauce is used, pour one cup of cream over this and sprinkle the
remaining crumbs over the top. Bake fifteen minutes in a moderate oven,
or until the crumbs are browned.
SAUTED MUSHROOMS
Wash, peel caps and stems of one pound of mushrooms, drain dry between
towels. Place in spider with two tablespoons of butter and one-quarter
teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on
hot slices of toast.
BOILED OKRA
Wash and cut off the ends of young pods, cover with boiling salted water
and cook about twenty minutes, until tender. Drain, add cream (a scant
cup to a quart of okra), a tablespoon of butter, and salt and pepper to
taste. Another way of stewing is to cook it with tomatoes. To a pint of
okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and
sliced, and one medium-sized onion. Stew slowly for an hour, adding one
tablespoon of butter, a scant teaspoon of salt and pepper to season. No
water will be required, the tomato juice sufficing. In the West Indies
lemon juice and cayenne are also added to stewed okra.
BOILED ONIONS
Peel the onions and cut off the roots; drop each into cold water as soon
as it is peeled. When all are ready, drain and put in a saucepan well
covered with boiling water, adding a teaspoon of salt for every quart of
water. Boil rapidly for ten minutes with the cover partly off; drain and
return to the fire with fresh water. Simmer until tender; add pepper and
butter and serve, or omit the butter and pepper and pour a cream sauce
over the onions.
SPANISH ONION RAREBIT
Boil two large onions until very soft, drain, chop, and return to the
saucepan with a small piece of butter. Add milk, salt, pepper, a dash of
tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated
cheese. Stir until of the consistency of custard.
SCALLOPED ONIONS
Cut boiled onions into quarters; put them in a baking dish and mix well
with cream sauce; cover with bread crumbs and bits of butter and place
in the oven until the crumbs are browned.
STEWED SQUASH
Peel squash, cut in quarters, put on to boil in cold water, and cook
until tender. Drain, mash fine and smooth, add one-half cup of milk or
cream, one tablespoon of butter, pinch of salt and pepper and put back
on stove to keep hot. Beat well with a spoon to make light and smooth.
PARSNIPS
First scrape parsnips, then boil in weak salt water until tender; drain,
and put in white sauce. Oyster plant may be prepared same way.
SPINACH
Spinach with large leaves is best. It is richest in mineral matter and
is less liable to conceal insects that are difficult to dislodge. Buy
the crisp, green spinach that has no withered leaves or stalks. That is
the freshest and healthiest.
Cut off the roots and pick it over carefully, cutting off all the
withered leaves and stems, put the leaves in cold salt water to soak for
half an hour. That refreshens them, and makes any minute insects crawl
out and come to the surface. Shake the leaves about and turn them over
several times, drop them in a large pan of water; rinse well; lift them
out separately and drop back into a second pan of water. Continue
washing in fresh water until there is not a grain of sand to be found in
the bottom of the pan.
In cooking be careful not to put too much water in the pot. That is the
trouble with most spinach. It is drowned in water; a cup is plenty for
one quart of spinach. Let the water come to a boil. Then lift the
spinach out of the pan with the cold water dripping from it and put it
into the pot, into the boiling water. Put the lid on the pot. Turn the
fire a little low and let it cook slowly for fifteen minutes, stirring
every now and then to keep it from sticking to the bottom of the pot.
Just before taking up the spinach put some salt in it; then drain off
the water and put a big tablespoon of butter and one-quarter teaspoon of
pepper in it. Take it out of the pot and place it in a long, flat dish.
Slice some hard-boiled eggs and place the slices all around the spinach
for a kind of border.
SPINACH WITH CREAM SAUCE
Cook as directed, drain through colander, and grind through machine,
make a rich cream sauce. Stir spinach in this sauce, add pepper, salt,
nutmeg to taste, and garnish with slices of hard-boiled egg.
SPINACH--FLEISCHIG
Boil a quart of spinach about fifteen minutes, drain thoroughly through
a colander and chop extremely fine. Heat one tablespoon of drippings in
a saucepan, rub one tablespoon of flour in it, add salt, pepper and
ginger to taste. Add one cup of soup stock to the whole or some beef
gravy. Put the spinach in the sauce, let boil for five minutes. Garnish
with hard-boiled eggs or use only the hard-boiled whites for decoration,
rub the yolks to a powder and mix through the spinach.
SAVOY CABBAGE
Cut off the faded outside leaves and hard part of the stalk, and wash
the vegetable well. Cook in boiling salted water. Drain, chop very fine
and proceed as with spinach in the foregoing recipe.
BRUSSELS SPROUTS
Remove any wilted leaves from the outside of the sprouts, and let them
stand in cold salted water from fifteen to twenty minutes. Put the
sprouts into salted, rapidly boiling water and cook, uncovered, fifteen
or twenty minutes or until tender, but not until they lose their shape.
Drain them thoroughly in a colander; then place them in a saucepan with
butter, pepper and salt, and toss them until seasoned; or mix them
lightly with just enough white sauce to coat them.
OYSTER PLANT--SALSIFY
Wash, scrape and put at once in cold water with a little vinegar to keep
from discoloring. Cut one-half inch slices and cook in boiling, salted
water until soft. Drain and serve in white sauce. Or boil in salted,
boiling water until tender and cut in four pieces lengthwise, dredge
with flour and sprinkle with a little salt and fry in hot butter or fat
until nicely browned.
SCALLOPED SALSIFY
Boil and slice the salsify as in preceding recipe. Butter a baking dish;
fill it by adding alternate layers of salsify and small bits of cheese.
Season with salt, pepper and butter. Pour over it a sufficient quantity
of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs
may be added if desired.
PLUMS, SWEET POTATOES AND MEAT
Wash one pound of prunes or plums and put on to boil with one pound of
brisket of beef or any fat meat; when the meat is tender add five
medium-sized sweet potatoes which have been pared and cut in small
pieces. Place the meat on top, add one-half cup of sugar and a piece of
sour salt (citric acid). Cover and bake until nicely browned. If gravy
should cook away add some warm water.
TSIMESS
Take equal portions of parboiled spinach and sorrel, season to taste
with ground nutmeg, pepper and salt, and add sufficient drippings to
make all moist enough. Place in a covered dish in a slow oven.
This is prepared on Friday and left in the oven to keep hot until needed
for Shabbas dinner. All green vegetables may be prepared in the same
way.
TURNIPS
Do not spoil turnips by overcooking. The flat white summer turnip when
sliced will cook in thirty minutes. The winter turnip requires from
forty-five to sixty minutes.
BOILED TURNIPS
Have the turnips peeled and sliced. Drop the slices into a stew-pan with
boiling water enough to cover generously. Cook until tender, then drain
well. They are now ready to mash or chop. If they are to be served
mashed, put them back in the stew-pan; mash with a wooden vegetable
masher, as metal is apt to impart an unpleasant taste. Season with salt,
butter, and a little pepper. Serve at once.
HASHED TURNIPS
Chop the drained turnips into rather large pieces. Return to the
stew-pan, and for one and one-half pints of turnips add one teaspoon of
salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four
tablespoons of water. Cook over a very hot fire until the turnips have
absorbed all the seasonings. Serve at once. Or the salt, pepper, butter,
and one tablespoon of flour may be added to the hashed turnips; then the
stew-pan may be placed over the hot fire and shaken frequently to toss
up the turnips. When the turnips have been cooking five minutes in this
manner add one-half pint of meat stock or of milk and cook ten minutes.
When meat or soup stock is used substitute drippings for the butter in
the above recipe.
KOHL-RABI WITH BREAST OF LAMB
Strip off the young leaves and boil in salt water. Then peel the heads
thickly, cut into round, thin slices, and lay in cold water for an hour.
Put on to boil a breast of mutton or lamb, which has been previously
well salted, and spice with a little ground ginger. When the mutton has
boiled one-half hour add the sliced kohl-rabi, and boil covered. In the
meantime, drain all the water from the leaves, which you have boiled
separately, and chop them, but not too fine, and add them to the mutton.
When done thicken with flour, season with pepper and more salt if
needed. You may omit the leaves if you are not fond of them.
KOHL-RABI
Kohl-rabi is fine flavored and delicate, if cooked when very young and
tender. It should be used when it has a diameter of not more than two or
three inches.
Wash, peel and cut the Kohl-rabi root in dice and cook in salt water
until tender. Cook the greens or tops in another pan of boiling water
until tender, drain and chop very fine in a wooden bowl. Heat butter or
fat, add flour, then the chopped greens, and one cup of liquor the
Kohl-rabi root was cooked in or one cup of soup stock. Add the
Kohl-rabi, cook altogether, and serve.
Use same quantities as for turnips.
KALE
Remove all the old or tough leaves; wash the kale thoroughly and drain.
Put it into boiling water to which has been added salt in the proportion
of one-half tablespoon to two quarts of water. Boil rapidly, uncovered,
until the vegetable is tender; pour off the water; chop the kale very
fine; return it to the kettle with one tablespoon of drippings and two
of meat stock or water to every pint of the minced vegetable. Add more
salt if necessary; cook for ten minutes and serve at once. The entire
time for cooking varies from thirty to fifty minutes.
The leaves are sweeter and more tender after having been touched by the
frost. The same is true of Savoy cabbage.
SWISS CHARD
This vegetable is a variety of beet in which the leaf stalk and midrib
have been developed instead of the root. It is cultivated like spinach,
and the green, tender leaves are prepared exactly like this vegetable.
The midribs of the full-grown leaves may be cooked like celery.
STEWED TOMATOES
Pour boiling water over the tomatoes; remove the skins; cut into small
pieces and place in a saucepan over the fire. Boil gently for twenty or
thirty minutes and season, allowing for each quart of tomatoes one
generous teaspoon each of salt and sugar and one tablespoon of butter.
If in addition to this seasoning a slice of onion has been cooked with
the tomatoes from the beginning, the flavor will be greatly improved.
CANNED TOMATOES, STEWED
Salt, pepper; add a lump of butter the size of an egg and add one
tablespoon of sugar. Thicken with one teaspoon of flour wet with one
tablespoon of cold water, stir into the tomatoes and boil up once.
FRIED TOMATOES
Cut large, sound tomatoes in halves and flour the insides thickly.
Season with a little salt and pepper. Allow the butter to get very hot
before putting in the tomatoes. When brown on one side, turn, and when
done serve with hot cream or thicken some milk and pour over the
tomatoes hot.
FRIED GREEN TOMATOES
Cut into thin slices large green tomatoes, sprinkle with salt and dip
into cornmeal, fry slowly in a little butter till well browned; keep the
frying-pan covered while they are cooking, so they will be perfectly
tender. These are very delicately flavored, and much easier to fry than
ripe tomatoes. They make an excellent breakfast dish.
TOMATO PUREE
Scald the tomatoes, take off the skins carefully and stew with one
teaspoon each of butter and sugar; salt and pepper to taste. This is
enough seasoning for a quart of tomatoes. When the tomatoes are very
soft strain through a coarse sieve and if necessary thicken with one
teaspoon of flour.
SCALLOPED TOMATOES
Drain off part of the juice from one quart of tomatoes and season with
pepper, salt, and onion juice. Cover the bottom of a baking dish with
rolled crackers, dot over with dabs of butter, pepper, and salt, then
another layer of tomatoes, then of crumbs, and so on until a layer of
crumbs covers the top.
If fresh tomatoes are used bake one hour, if canned, 1/2 hour.
If the crumbs begin to brown too quickly cover the dish with a tin
plate.
STUFFED TOMATOES
Select tomatoes of uniform size, cut a slice from the stem end and scoop
out a portion of the pulp. Have in readiness a dressing made from grated
bread crumbs, parsley, a slice of minced onion, a high seasoning of salt
and paprika and sufficient melted butter to moisten. Fill this into the
tomatoes and heap it up in the centers. Place a bit of butter on top of
each and bake in a quick oven until the vegetables are tender and the
tops are delicately browned.
TOMATOES WITH RICE
Take six large tomatoes, pour boiling water over them and skin them.
Scrape all the inside out with a spoon, put in saucepan together with
two onions, a tablespoon of butter, one pint of water; let this boil for
a little while; strain, place back on stove, pour into this one-half
pound of rice, let it cook tender; add salt, pepper, a tablespoon of
butter and a little grated cheese. Fill the tomatoes with this mixture,
dip them in egg and bread crumbs, then fry till nice and brown.
TOMATO CUSTARDS
Simmer for fifteen minutes in a covered saucepan four cups chopped
tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of
parsley. Strain and if there be not two cups of liquid, add water. Beat
four eggs and add to liquid. Pour into greased baking cups, and stand
them in a pan of water and bake until firm--about fifteen minutes. Turn
out and serve with cream sauce containing green peas.
BAKED TOMATO AND EGG PLANT
Take a deep earthenware dish, pour into it a cup of cream; cut several
slices of eggplant very thin, salt well, and line the dish with them;
slice two large tomatoes, place a layer of these on the eggplant, next a
layer of spaghetti (cooked); sprinkle with grated cheese, pieces of
butter, salt, and pepper; cover this with layer of tomatoes; salt well
and sprinkle with chopped green pepper, and a top layer of eggplant,
which also salt and pepper well. Cook gently an hour and a half in slow,
hot oven.
CREOLE TOMATOES
Take one small onion and half a green pepper, chop them fine and cook
until tender in a tablespoon of butter. Cut six tomatoes in half,
sprinkle with a little sugar, season on both sides with salt, pepper and
a little flour, and put them into the pan with skin-side down to cook
partially, then turn them once; they must cook over a slow fire. Then
sprinkle one tablespoon of chopped parsley over them, pour in one cup of
thick cream and when this has become thoroughly hot, and has been
combined with the other ingredients, the tomatoes are ready to serve.
They have not been disturbed since the first turning and have retained
their shape. Half a tomato is placed on a slice of toast, with
sufficient gravy to moisten. At the season of the year, when tomatoes
are hard and firm, they may be peeled before cooking. Later they will
likely fall to pieces unless the skin is left on. This is one method of
cooking tomatoes in which they lose the sharp acid taste, disagreeable
to so many persons.
STRING BEANS WITH TOMATOES
Cut off both ends of the beans, string them carefully and break into
pieces about an inch in length and boil in salt water. When tender drain
off this brine and add fresh water (boiling from the kettle). Add a
piece of butter, three or four large potatoes cut into squares, also
four large tomatoes, cut up, and season with salt and pepper. Melt one
tablespoon of butter in a spider, stir into it one tablespoon of flour,
thin with milk, and add this to the beans.
STRING BEANS WITH LAMB
Take a small breast of lamb, two large onions, one-quarter peck of beans
(string and cut in long thin pieces); skin six large tomatoes, and add
two cups of water. Cook until the beans are tender, then add one
tablespoon of flour to thicken.
STRING OR WAX-BEANS, SWEET AND SOUR
Put the beans into sufficient boiling water to just cover them; cook for
one hour and a half to two hours, depending upon the tenderness of the
beans. Meanwhile, prepare for each quart of beans five sour apples;
peel, core and cut in pieces. When the beans are done, add the apples,
the thin peel of one lemon, the juice of one and one-half lemons, a
small teaspoon of salt, and two tablespoons of cider vinegar. Let the
apples cook on top of the beans until they are thoroughly done, then mix
well with a good quarter cup of granulated sugar. This dish will be
better by being served the next day warmed up.
SWEET SOUR BEANS
If you use canned string beans, heat some fat in a spider and put in one
tablespoon of flour; brown slightly; add one tablespoon of brown sugar,
a pinch of salt, some cinnamon and vinegar to taste; then add the beans
and let them simmer on the back of stove, but do not let them burn. The
juice of pickled peaches or pears is delicious in preparing sweet and
sour beans.
STRING OR GREEN SNAP BEANS
Cut off the tops and bottoms and "string" carefully; break the beans in
pieces about an inch long and lay them in cold water, with a little
salt, for ten or fifteen minutes. Heat one tablespoon of drippings in a
stew-pan, in which you have cut up part of an onion and some parsley;
cover this and stew about ten minutes. In the meantime, drain the beans,
put into the stew-pan and stew until tender; add one tablespoon of flour
and season with salt and pepper (meat gravy or soup stock will improve
them). You may pare about half a dozen potatoes, cut into dice shape,
and add to the beans. If you prefer, you may add cream or milk instead
of soup stock and use butter.
POTATOES
Potatoes are valuable articles of food and care should be taken in
cooking them. The most economical method is to cook them in their
"jackets" as there is not nearly as much waste of potato or of the salts
that are valuable as food.
POTATOES BOILED IN THEIR JACKETS
Potatoes should be well brushed and put on to boil in a saucepan of
boiling water; they should continue boiling at the same degree of heat
until they are done, when a fork will easily pierce them. This will take
from twenty-five to thirty minutes. Drain, draw the saucepan to a low
flame, place a clean cloth folded over the top of the saucepan and press
the lid down over it. This dries the potatoes and makes them a good
color. Hold the potatoes in a cloth and peel them, then reheat for one
minute and serve.
New potatoes, if well brushed or scraped do not require peeling.
POTATOES FOR TWENTY PEOPLE
To serve twenty people one-half peck of potatoes is required.
BOILED POTATOES
Peel six or eight potatoes, and put them on in boiling water to which
has been added one teaspoon of salt. Boil as above.
The saucepan used for cooking potatoes should be used for no other
purpose.
BAKED POTATOES, No. 1
Select fine, smooth potatoes and boil them about twenty minutes. Drain
off the water, remove the skins and pack in a buttered dish. Lay a small
piece of butter on each potato, sprinkle with salt and pepper, and
sprinkle fine bread crumbs over all, with a few tablespoons of cream.
Bake until a nice light brown. Serve in the same dish. Garnish with
parsley.
BAKED POTATOES, No. 2
Wash large potatoes and bake in a quick oven until soft, which will take
about three-quarters of an hour. This is the most wholesome way of
cooking potatoes.
POTATO BALLS WITH PARSLEY
Pare very thin, medium potatoes as near a size as possible. Have ready a
pot of boiling water, salted, drop in the potatoes and keep them at a
quick boil until tender. Serve with a batter made by beating to a cream
two tablespoons of butter, one-half tablespoon of lemon juice and one
tablespoon of finely minced parsley; add salt and a dash of cayenne
pepper; spread over the hot potatoes, and it will melt into a delicious
dressing. This is especially nice to serve with fish.
NEW POTATOES
Brush and scrape off all the skin of six potatoes and boil for half an
hour in salted boiling water, drain, salt and dry for a few minutes, and
then pour melted butter over them and sprinkle with chopped parsley.
MASHED POTATOES
Old potatoes may be used. Pare as many potatoes as required. Boil in
salt water, drain thoroughly when done and mash them in the pot with a
potato masher, working in a large tablespoon of butter and enough milk
to make them resemble dough, do not allow any lumps to form in your
dish. Garnish with parsley.
SCALLOPED POTATOES, No. 1
Grease a pan with butter. Choose the potatoes that are so big or
misshapen you wouldn't want to use them for boiling or baking. Cut them
in thin slices. Spread them in the pan in a layer an inch thick.
Sprinkle with pepper and salt to taste. Dot with butter here and there,
perhaps a half teaspoon for each layer. Four or six bits of butter
should be sprinkled over each layer. Repeat the layers of the raw
potatoes until the pan is full. Cover them with milk. Place in the oven
and cook for one hour.
SCALLOPED POTATOES, No. 2
Cut two cups of cold potatoes into cubes; mix well with two cups of
cream sauce, adding more seasoning if necessary; pour into a baking
dish; cover with one cup of bread crumbs and dot with small pieces of
butter and bake for about half an hour.
ROAST POTATOES
Take either sweet or Irish potatoes, or both; pare, wash, and salt them,
and lay them around the meat, and let them roast for about
three-quarters of an hour. Turn them about once, so they will be nicely
browned.
CREAMED POTATOES
Make a cream sauce, a little thinner than usual by adding a little extra
milk. Cut two cups of boiled potatoes into small cubes and mix them
thoroughly with the same. Cook in a double boiler until the potatoes are
thoroughly hot, add a little chopped parsley if desired, and serve.
POTATOES AU GRATIN
Slice two cups of cold boiled potatoes and add them to two cups of hot
cream sauce. Bring all to a boil; remove and add three tablespoons of
grated cheese, salt and pepper to taste. Pour all into a baking dish,
sprinkle buttered bread crumbs over the top and set in the oven to
brown.
GERMAN FRIED POTATOES
Cut up some raw potatoes quite thin, salt and pepper and drop in boiling
fat. Cover up at first to soften them. Turn frequently to prevent
burning and then remove the cover to brown slightly.
SARATOGA CHIPS
Proceed as above; but do not cover and do not take as many potatoes at
one time.
HASHED BROWN POTATOES, LYONNAISE
Finely hash up six cold boiled potatoes and keep on a plate. Heat one
tablespoon of butter in a frying-pan, add a finely chopped onion, and
lightly brown for three minutes, then add the potatoes. Season with
one-half teaspoon of salt and two saltspoons of white pepper, evenly
sprinkled over, then nicely brown them for ten minutes, occasionally
tossing them meanwhile. Give them a nice omelet form, brown for eight
minutes more, turn on a hot dish, sprinkle a little freshly chopped
parsley over and serve. These potatoes may be prepared with fat in place
of butter.
CURRIED POTATOES
Melt two tablespoons of fat in a frying-pan; add one onion chopped fine
and cook until straw color. Add two cups of boiled potatoes, cut in
dice, one-half cup of stock, and one tablespoon of curry powder. Cook
until the stock has been absorbed; then add one-half teaspoon of salt, a
dash of red pepper, and one teaspoon of lemon juice.
POTATO CAKES
Take cold mashed potatoes or cold baked or boiled potatoes that have
been mashed and seasoned; roll into balls, dusting the hands well with
flour first. Flatten into cakes and saute in butter, or place on a
buttered tin with a small piece of butter on the top of each and bake in
a hot oven until golden brown.
POTATOES AND CORN
Butter well a deep baking dish, holding a quart or more. In the bottom
place a layer of potatoes, sliced thin, then a layer of corn, using
one-half the contents of a can. On this sprinkle a little grated onion
and season with salt, pepper and bits of butter. Add another layer of
potatoes, then the rest of the corn, seasoning as before, and cover the
whole with a layer of cracker crumbs. Dot well with butter, pour on milk
until it comes to the top, and bake three-quarters of an hour. Use
cooked potatoes, having them cold before slicing.
FRENCH FRIED POTATOES
Pare the potatoes and throw them into cold water until needed. Dry them
with a towel; cut into small pieces lengthwise of the potato; drop them
into hot fat and remove when lightly browned. It is better to fry only a
few at a time, letting those done stand in a colander in the oven to
keep hot. When all are done, sprinkle with salt and serve at once.
For variety; and for use in garnishing, cut the potatoes into balls,
using the vegetable cutter which comes for this purpose.
POTATOES WITH CARAWAY SEEDS
Boil medium-sized potatoes in their jackets until tender, peel while
hot. Put two tablespoons of butter or fat in spider, when hot add
potatoes, brown well all over. Drain, sprinkle with salt and one
teaspoon of caraway seeds and serve hot.
POTATOES AND PEARS
Heat two tablespoons of fat, add chopped onion and two tablespoons of
flour; when flour is brown, add 1-1/2 cups of water, stir and cook until
smooth, add salt, brown sugar and a little cinnamon to taste. Quarter
four medium-sized cooking pears, but do not peel, cook them in the brown
sauce, then add six medium, raw potatoes, pared, and cook until tender.
IMITATION NEW POTATOES
Buy a potato cutter at a first-class hardware store, and with it cut the
potatoes to the size of a hickory nut, and then fry or steam them. When
cooked they look just like new potatoes. They are especially nice to
garnish meats. You may also parboil and brown in fat, or boil and add
parsley as you would with new potatoes. The remainder of the raw
potatoes may be boiled and mashed or fried into ribbons.
POTATO RIBBON
Pare and lay in cold water (ice-water is best) for half an hour. Select
the largest potatoes, then cut round and round in one continuous
curl-like strip (there is also an instrument for this purpose, which
costs but a trifle); handle with care and fry a few at a time for fear
of entanglement, in deep fat.
STEWED POTATOES WITH ONIONS
Take small potatoes, pare and wash them very clean, use one onion to
about ten potatoes, add goose-oil (in fact any kind of drippings from
roast meat will answer) and put them in a pot or spider. When hot cut up
an onion very fine and add to the boiling fat. Then add the potatoes.
Salt and pepper to taste. Pour some water over all, cover up tight and
let them simmer for about 3/4 of an hour.
STEWED POTATOES, SOUR
Put a tablespoon of drippings in a kettle, and when it is hot cut up an
onion fine and fry in the hot fat, cover closely. Put in potatoes, which
have been previously pared, washed, quartered and well salted. Cover
them tight and stew slowly until soft, stirring them occasionally. Then
heat in a spider a little drippings. Brown in this a spoon of flour and
add some soup-stock, vinegar and chopped parsley. Pour this over the
potatoes, boil up once and serve.
STEWED POTATOES
Pare and quarter, and put on to boil. When almost done drain off the
water, add one cup of milk, one tablespoon of butter, a little chopped
parsley and cook a while longer. Thicken with a little flour (wet with
cold water or milk), stir, and take from the fire.
STUFFED POTATOES
Take as many potatoes as are needed; when done, cut off one end and take
out inside; mash this and mix with it one tablespoon of butter, a sprig
of parsley, pepper, salt, and enough milk to make quite soft. Put back
in tine potato skins and brown in oven and serve very hot.
If so desired the open end of each may be dipped in beaten egg before
being put in oven.
BOHEMIAN POTATO PUFF
Pare, wash and boil potatoes until soft enough to mash well. Drain off
nearly all the water, leaving just a little; add one teaspoon of salt
and return to the stove. It is better to boil the potatoes in salt water
and add more salt if necessary after mashing. Sift one-half cup of flour
into the potatoes after returning to the fire and keep covered closely
for about five minutes. Then remove from the stove and mash them as hard
as you can, so as not to have any lumps. They must be of the consistency
of dough and smooth as velvet. Now put about two tablespoons of
drippings or goose-fat in a spider, chop up some onions very fine and
heat them until they become a light-brown, take a tablespoon and dip it
in the hot fat and then cut a spoonful of the potato dough with the same
spoon and put it in the spider, and so on until you have used all. Be
careful to dip your spoon in the hot fat every time you cut a puff. Let
them brown slightly.
POTATOES (HUNGARIAN STYLE)
Wash, pare and cut potatoes in one-third inch pieces, there should be
three cups; parboil three minutes, and drain. Add one-third cup of
butter, and cook on back of range until potatoes are soft and slightly
browned. Melt two tablespoons of butter, add a few drops of onion juice,
two tablespoons of flour, and pour on gradually one cup of hot milk,
season with salt and paprika, then add one well-beaten egg yolk. Pour
sauce over potatoes and sprinkle with finely chopped parsley.
POTATO PUFF
Take two cups of cold mashed potatoes and stir into them one tablespoon
of melted butter, beating to a white cream before adding anything else.
Then put with this two eggs beaten extremely light, one cup of cream,
and salt to taste. Beat all well and pour into a deep dish, and bake in
a quick oven until it is nice and brown. If properly mixed, it will come
out of the oven light, puffy, and delectable.
POTATO SURPRISE
Take large potatoes, parboil without peeling, cut a small piece of one
end of the potato and scoop out the inside. Mince two ounces cooked
mutton, season with pepper and salt, mix with the potato pulp and a
little gravy. Return end of potato to its place and bake for about
twenty minutes with a little fat on top of each potato.
BOILED SWEET POTATOES
Put on in boiling water, without any salt, and boil until a fork will
easily pierce the largest. Drain off the water and dry.
FRIED SWEET POTATOES
Boil, peel and cut lengthwise into slices a quarter of an inch thick.
Fry in sweet drippings or butter (cold boiled potatoes may also be fried
in this way).
FRENCH FRIED SWEET POTATOES
Wash and cut small uncooked sweet potatoes into quarters; dry them and
lower them into boiling hot fat. Brown thoroughly; remove with a
skimmer; drain and dry on paper; sprinkle with salt and serve.
ROAST SWEET POTATOES
These are commonly called "baked" sweet potatoes. Select those of
uniform size; wash, and roast in the oven until done, which you can
easily tell by pressing the potatoes. If done they will leave an
impression when touched. It usually requires three-quarters of an hour.
Serve in their "jackets."
ROAST SWEET POTATOES WITH MEAT
Pare, cut lengthwise, salt and put them around roast meats or poultry of
any kind. Roast about three-quarters of an hour, or until brown.
SWEET POTATOES AND APPLES
Wash and pare long sweet potatoes. Cook in boiling salted water until
almost soft; drain and cut slices crosswise, two inches high. Core, pare
and cut apples in one-half inch rounds. Into a spider, place the
potatoes upright, with a slice of apple on top of each. Pour over
one-half cup of maple syrup, one-fourth cup of water and two tablespoons
of butter. Baste frequently until apples are soft. Then pour one
teaspoon of rum over each section, place a candied cherry in the center
of each apple and bake ten minutes. Remove to platter and if desired,
pour more rum over and around. Light the liquor and bring to the table
burning.
CANDIED SWEET POTATOES
Boil sweet potatoes, peel and cut into long slices; place in an earthen
dish; place lumps of butter or chicken-fat if desired on each side, and
sprinkle with sugar. A little water or juice of half a lemon may be
added. Bake until the sugar and fat have candied and the potatoes are
brown.
DRIED BEANS
Look the beans over carefully to remove all dirt and pebbles, then wash
clean. Soak them overnight in plenty of cold water. In the morning pour
off the water and put them in a stew-pan with cold water enough to cover
them generously. Let them come to the boiling point in this water, then
drain. If the beans are old and hard, for each quart put a piece of soda
about the size of a large bean in the water in which they are soaked
overnight, also in the first water in which they are boiled.
The scalded and drained beans should be put back in the stew-pan and
covered generously with boiling water. Add one tablespoon of salt for
one quart of beans. They should now cook slowly, with the cover
partially off the stew-pan until they have reached the required degree
of tenderness. For stewed and baked beans the cooking must stop when the
skins begin to crack. For beans served with a sauce they should cook
until perfectly tender, but they must not be broken or mushy. For purees
and soups they should be cooked until very soft.
SWEET SOUR BEANS AND LINZEN
Soak overnight and drain the beans, boil in salted water until tender;
drain and prepare by adding salt and pepper to taste, thicken with one
tablespoon of drippings in which has been browned one tablespoon of
flour and some soup stock. If the beans are to be made sweet sour add
two tablespoons of vinegar and two tablespoons of brown sugar; boil for
a few minutes and serve.
BAKED BEANS WITH BRISKET OF BEEF
Wash, pick over and soak overnight in cold water, two cups of navy
beans. In the morning, drain and cover with fresh water, heat slowly and
let cook just below the boiling point until the skins burst. When done,
drain beans and put in a pot with one and one-half pounds of brisket of
beef. Mix one-half tablespoon of mustard; one teaspoon of salt, one
tablespoon of molasses, two tablespoons of sugar, one-half cup of
boiling water and pour over beans, and add enough more boiling water to
cover them. Cover pot and bake slowly six or eight hours.
HARICOT BEANS AND BEEF
Wash two cups of haricot beans and leave them covered with two pints of
water overnight. Next day brown one coarsely chopped onion in a little
fat and put it with the beans and their water into a casserole or
stew-jar.
Cook closely covered and rather slowly in the oven or by the side of the
fire one hour, then put in a pound of beef in fairly large pieces.
An hour later add one carrot cut into dice, half as many dice of turnip,
and salt and pepper to taste. Continue the slow cooking until these
vegetables are tender, and a few minutes before serving thicken the stew
with pea meal or flour previously baked to a fawn color. Flavor with
vinegar.
Owing to its concentrated nutriment this stew should be served sparingly
with an abundance of potatoes and green vegetables.
BEANS AND BARLEY
Soak one-half cup of navy beans in cold water overnight. Drain and cook
in one quart boiling water with one teaspoon of salt until tender but
not broken, add one-half cup of barley and let cook slowly until barley
is tender, about one-half hour. Add fat soup stock as the water
evaporates. Season to taste and bake in medium oven about one-half hour
or until dry but not browned.
DRIED LIMA BEANS, BAKED
Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh
water, bring quickly to the boiling point, then let simmer until
tender. Add salt and paprika. Heat two tablespoons of poultry or beef
fat in a spider, add two tablespoons of flour, when brown add one cup of
bean liquid, and the beans. Let simmer and bake in casserole one-half
hour. Reserve the bean broth and add more if necessary.
FARSOLE
Soak the large, very hard Lima beans overnight. To a pound of beans take
two large onions. When the beans are soft add the onions browned in fat,
salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all
simmer until the rice is done.
FARSOLE DULCE
Soak dried Lima beans in cold water overnight. Drain, put on with very
little water, add one tablespoon of fat, peel of lemon or orange. When
beans are half done, add a tablespoon of sugar which has been browned in
a pan, stew slowly until the beans are tender.
SLAITTA (ROUMANIAN)
Soak one pound medium-sized white beans overnight. Put on to boil in
cold water, when soft, mash, adding a little warm water while mashing.
Add salt and mashed garlic to beans and one or two teaspoons of sugar.
To a pound of beans take a pound of onions. Brown the onions in oil and
add water so they do not become too brown or greasy. When beans are
tender serve on platter with browned onions poured over them. May be
served either hot or cold. This dish is served with Carnatzlich. (See
Meats.)
BAKED LENTILS (LINZEN)
Pick and wash one-half pound of lentils and soak them in cold water
overnight. In the morning put them over the fire in a large saucepan
with about a quart of water. As soon as the water begins to boil, the
lentils will rise to the top. Remove them with a skimmer, put them in a
baking dish with one small onion and three or four ounces of smoked fat
meat in the centre, and pour over them a pint of boiling water, in which
one-half teaspoon of salt and one-quarter teaspoon of pepper have been
mixed. Bake in a moderate oven four or five hours. The lentils must be
kept moist and it may be necessary to add a little water from time to
time.
MEAT SUBSTITUTES
The following recipes contain as much nourishment as any meat dish and
can readily be substituted for meat at a meal.
LENTIL SAUSAGES
For each person soak one tablespoon of lentils overnight. Then drain and
leave them spread on a dish for a day.
When ready to use, chop them finely and cook gently in a covered jar in
an outer vessel of water for about one hour, adding from time to time
just as much water as they will absorb.
When fully cooked, stir in about twice their bulk in bread crumbs
(preferably whole wheat), a slight flavoring of very finely chopped
onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and
drippings to make the whole fairly moist.
When cool, shape into sausages (or cutlets or round cakes for luncheon),
coat them with egg and bread crumbs or seasoned flour, and brown them in
a little fat in a frying-pan or in a fairly hot oven.
Gravy or diluted meat extract should be served with them. They are no
less good when fried overnight and reheated in the gravy.
MOCK CHILE CON CARNE
Pick over and wash two cups of kidney beans, soak in one quart of water.
Next morning bring to a boil in fresh water, drain, cover beans with
boiling water and cook until tender. Half an hour before beans are to be
served, put one tablespoon of butter in a saucepan, chop and add four
green, peppers, one small red pepper, one onion, one pint of tomatoes,
one teaspoon of salt, cook fifteen minutes, add to beans with three
tablespoons of uncooked rice, simmer until thick.
SPANISH BEANS
Soak two cups of beans overnight. Drain and boil until the skin cracks,
and let one cup of water remain on the beans. Chop fine one onion and
two cloves of garlic and fry a light brown in one tablespoon of olive
oil; then add one-half can of tomatoes, one teaspoon chili powder
dissolved in a little cold water, salt to taste and half a dozen olives
chopped. A piece of smoked beef or tongue improves the flavor.
PEA PUREE
Pick over and wash two cups of dried peas. Soak them over night or for
several hours in cold water. Put them on to boil in three pints of
fresh, cold water and let them simmer until dissolved. Keep well scraped
from the sides of the kettle.
When soft, nib through a strainer, add a little boiling water or soup
stock, add one and one-half teaspoons of salt, one-half teaspoon of
sugar and a speck of white pepper, and beat the mixture well.
Put hard brisket fat chopped in small pieces, about one-eighth of a
pound will be sufficient, into a spider and cook until a light yellow,
add a large onion, cut in dice and continue cooking with the fat until
brown. Serve the puree like mashed potatoes. Pour the onion and fat over
it before serving. Serve hot.
KIDNEY BEANS WITH BROWN SAUCE
Pick over and wash one pint (two cups) of kidney beans let soak
overnight in cold water. Drain and cook in fresh salted water till
tender. Drain; shake in saucepan with one teaspoon butter three minutes.
Add one cup of brown sauce and simmer five minutes.
NAHIT (RUSSIAN PEAS)
Place one pound Russian peas in granite kettle, add one tablespoon of
salt and hot water to more than cover and let soak twelve hours or more.
Drain, return to the kettle, cover with boiling water, let cook fifteen
minutes, add one-quarter teaspoon of soda and one pound of brisket of
beef or back or neck of fat chicken and let cook slowly until peas are
tender. Melt two tablespoons of fat, add two tablespoons of flour and
two tablespoons of brown sugar, let brown, add one cup of the liquid
from the peas, cook until thick and smooth. Pour over the peas, cook
thoroughly, then place in casserole and bake in a moderate oven one-half
hour.
BOILED CHESTNUTS
Boil the chestnuts a few minutes; drain and remove the shells and skins.
Boil again until tender, adding sufficient salt to make them palatable.
Drain again; shake over the fire until dry; cover with cream sauce and
serve at once. If allowed to stand the chestnuts become heavy and
unappetizing.
CHESTNUT PUREE
Put one pound of chestnuts, which have been shelled and skinned, on to
boil in two cups of milk and cook until tender, then mash smooth. If
necessary add more milk while boiling. Strain and season with salt and
pepper and one teaspoon of fresh butter. Serve hot.
ROASTED CHESTNUTS
With a sharp knife cut across on the flat side of each chestnut; put
them in a wire pan and shake constantly over a hot fire until the shells
split. Serve at once.
CHESTNUTS WITH CELERY (TURKISH)
Clean and cut table celery and some celery root. Take roasted chestnuts,
season with two tablespoons of olive oil; put on to boil with the celery
and one tablespoon of lemon juice; boil all until celery is tender,
season with salt and pepper and serve hot.
CHESTNUTS AND PRUNES
Peel one pint of chestnuts and skin, then boil until tender. Boil one
pint of prunes till tender. Mix chestnuts and prunes together, leaving
whatever of sauce there is oil the prunes. Season with sugar, cinnamon,
and lemon juice, and cook all together.
CHESTNUTS AND RAISINS
Remove the outer shells from one quart of chestnuts. Then pour boiling
water over them and remove the skins; put in cold water for half an
hour, then drain and put on in a boiler with cold water and boil until
tender. Do not add any salt as it toughens them.
In another boiler put one cup of raisins which have been stemmed and
cleaned, cover with cold water, add two bay leaves and some stick
cinnamon; boil until tender, then pour them into the boiler containing
the chestnuts. Add a pinch of salt and one teaspoon of butter and
continue until chestnuts are done, then add two tablespoons of white
wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken
with one tablespoon of flour dissolved in water. More sugar or vinegar
may be added to suit taste. Boil a few minutes, then serve.
BOSTON ROAST
Mash one pound of cooked kidney beans and put them through a food
chopper, add one-half pound of grated cheese, salt and red pepper to
taste and sufficient bread crumbs to make the mixture stiff enough to
form into a ball. Bake in a moderate oven, basting occasionally with
butter and water. Serve with tomato sauce.
NUT LOAF
Mix two cups of soft bread crumbs and one cup of chopped walnut meats
with six tablespoons of butter or any butter substitute, one-half cup of
hot water, one and one-half teaspoons of salt, one-quarter teaspoon of
pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and
bind with one egg; shape into a loaf. Place in a greased baking-dish and
bake in a moderate oven one hour. As the liquor boils out of the loaf it
may be used for basting. A brown sauce may be made in the dish in which
the loaf is cooked.
NUT ROAST
Soak one-half cup of lentils overnight; in the morning drain, cover with
fresh water and bring to a boil. Drain again, put in fresh water and
cook until tender. Drain once more, throw away the water, and press the
lentils through a colander. To them add one-half cup shelled roasted
peanuts, either ground or chopped, one-half cup of toasted bread crumby
one-half teaspoon of salt and one-half saltspoon of pepper, and milk
sufficient to make the mixture the consistency of mush. Put into a
greased baking-dish; bake in a moderate oven for an hour; turn out on a
heated platter; garnish with parsley or watercress and serve.
VEGETABLE MEAT PIE
Soak one-half cup of Lima beans overnight; in the morning let them boil
rapidly for one-half hour. Drain, slip the beans from their skins and
split them in halves. Blanch one-quarter cup of almonds and chop them
with one-quarter cup of peanuts. Boil four potatoes, and when done cut
two of them into small cubes. Mash the remaining; two and use them for a
dough, adding four tablespoons of hot milk, a little salt and
one-quarter cup of flour. Put a layer of beans in the bottom of the
baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the
potato blocks and one-half tablespoon each of chopped parsley and
chopped onion, one-half teaspoon of salt and one-half saltspoon of
pepper and so on until the material is all used. Roll out the potato
dough the size of the baking-dish; put it over the dish, brush with milk
and bake half an hour in a moderately quick oven.
*TIME TABLE FOR COOKING*
The ordinary recipe generally states the time required for cooking its
ingredients, but an approximate table is occasionally of use as giving a
general idea of the time required for certain things. In any case, it is
approximate only, for things should be cooked until done, and various
conditions modify the time stated. The atmosphere, altitude, kind of
oven or mode of heating employed, and the age of certain things, such as
vegetables, all have to be considered, so that hard and fast rules
cannot be laid down.
ROASTING
Allow 15 minutes to warm the meat through, and after that, figure the
time.
Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.
Lamb 18 minutes per pound
Mutton 20 minutes per pound
Veal 30 minutes per pound
Chicken, 4lb about 2 hours, or 20 minutes per pound
Turkey, 10lb about 3-1/2 hours, or 20 minutes per pound
Goose, 8lb about 2 hours, or 15 minutes per pound
Duck 40 to 60 minutes per pound
BROILING
Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.
Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15
minutes.
Lamb, or Mutton Chops (well done) 8 to 10 minutes
Spring Chicken 20 minutes
Squab 10 to 15 minutes
BOILING
Beef Slowly, 40 to 60 minutes per pound
Mutton Slowly, 20 minutes per pound
Corned Beef Slowly, 30 minutes per pound
Chicken Slowly, 20 minutes per pound
Fowl Slowly, 30 minutes per pound
Tripe three to five hours
VEGETABLES
Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels
sprouts--15 to 20 minutes.
Rice, potatoes, macaroni, summer squash, celery, cauliflower, young
cabbage, peas--20 to 30 minutes.
Young turnips, young beets, young carrots, young parsnips, tomatoes,
baked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45
minutes.
String beans, shell beans, oyster plant, winter squash--45 to 60
minutes.
Winter vegetables--one to two hours.
*SALADS AND SALAD DRESSINGS*
Salads are divided into two groups, dinner salads and the more
substantial ones served at supper and luncheon in the place of meats.
They are exceedingly wholesome.
Nearly all the meats, vegetables, and fruits may be served as salads.
The essential thing is to have the salad fresh and cold; and if green,
to have the leaves crisp and dry.
Lettuce, Romaine, endive and chicory or escarole make the best dinner
salads, although one may use mixed cooked vegetables or well-prepared
uncooked cabbage.
Left-over green vegetables, string beans, peas, carrots, turnips,
cauliflower, cooked spinach, leeks and beets may all take their place in
the dinner salad. Use them mixed, alone, or as a garnish for lettuce.
Lettuce and all green, raw salad vegetables should be washed and soaked
in cold water as soon as they come from the market. After they have
stood fifteen to twenty minutes in cold or ice water, free them from
moisture by swinging them in a wire basket, or dry, without bruising,
each leaf carefully with a napkin. Put them in a cheese-cloth bag and on
the ice, ready for service. In this way they will remain dry and cold,
and will keep nicely for a week.
The dressing is added only at the moment of serving, as the salad wilts
if allowed to stand after the dressing is added.
Meat of any kind used for salads should be cut into dice, but not
smaller than one-half inch, or it will seem like hash. It should be
marinated before being mixed with the other parts of the salad. Meat
mixtures are usually piled in cone-shape on a dish, the mayonnaise then
spread over it, and garnished with lettuce, capers, hard-boiled eggs,
gherkins, etc.
*To Marinate.*--Take one part of oil and three of vinegar, with pepper
and salt for taste; stir them into the meat, and let it stand a couple
of hours; drain off any of the marinade which has not been absorbed
before combining the meat with the other parts of the salad. Use only
enough marinade to season the meat or fish.
If too much vinegar is added to mayonnaise it robs it of its consistency
and flavor. All salads must be mixed at the last minute, at serving
time. Mayonnaise dressing may be made hours before and the meat, lettuce
and celery prepared, but each must be kept in a separate dish until
mixing time.
*SALAD DRESSINGS*
MAYONNAISE DRESSING
Beat the yolk of one egg in a cold dish with a silver or wooden fork. If
the weather is very warm, place the bowl in a larger vessel filled with
chopped ice. When the egg is beaten add one-half teaspoon of salt, dash
of red pepper, one-half teaspoon of English mustard and olive oil, drop
by drop, being careful to beat well without reversing the motion for
fear of curdling. When the dressing thickens, begin adding the vinegar
or lemon juice, drop by drop. Then add more olive oil, then more acid,
continuing until one cup of olive oil and two teaspoons of vinegar or
lemon juice are all used. Be sure to have all the ingredients and dishes
as cold as possible.
If the mixture should curdle, begin immediately with a fresh egg in a
fresh dish and when it is well beaten add carefully the curdled mixture,
drop by drop.
To serve twenty people one pint of mayonnaise is required.
MAYONNAISE WITH WHIPPED CREAM
When you are in want of a large quantity of dressing, mayonnaise or
French, add one pint of whipped cream to your prepared dressing,
stirring thoroughly, just before ready to serve.
COLORED MAYONNAISE
To color mayonnaise, chop parsley leaves very fine; pound them in a
small quantity of lemon juice; strain and add the juice to the dressing.
WHITE MAYONNAISE
To make white mayonnaise, follow the ordinary directions, using lemon
juice instead of vinegar, omitting the mustard and adding, when
finished, a half cup of whipped cream or half an egg white beaten very
stiff.
RUSSIAN DRESSING
Make one-half pint of mayonnaise dressing and add to it the following:
Two hard-boiled eggs chopped fine, two to four tablespoons of tomato
catsup, one tablespoon of finely chopped parsley, one teaspoon of finely
chopped or grated white onion or shallot, after these ingredients are
mixed, fold them into one cup of mayonnaise and serve. Enough for ten
people.
BOILED DRESSING WITH OLIVE OIL (PARVE)
Beat three whole eggs until very light, add two tablespoons of olive
oil, stirring constantly, add a good pinch of salt, pepper, mustard and
cayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar
in it, stir while hot into the eggs and put it back on the stove in a
double boiler or over hot water in another saucepan and stir until
thick. Serve cold.
MUSTARD DRESSING
Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two
teaspoons of French mustard, salt, pepper, and little sugar. Add a
little oil, and then a little vinegar. Garnish top with the white, cut
in pieces.
SOUR CREAM DRESSING
Mix one cup of sour cream and three eggs, well beaten. Dissolve two
tablespoons of sugar and one tablespoon of mustard in one-half cup of
vinegar; salt, pepper and paprika to taste, and then stir this slowly
into the cream and eggs. Put in double boiler, cook until thick, then
add butter the size of an egg and cook about five minutes longer. Take
from fire and bottle; this dressing will keep for months.
BOILED DRESSING
Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of
sugar, one tablespoon of flour and a few grains of cayenne. Beat three
eggs until lemon-colored and add the dry ingredients with one-half cup
of vinegar and two tablespoons of melted butter. Cook over boiling water
until thick; strain, add one-half cup of cream or milk. Beat until
smooth, and cool.
FRENCH DRESSING
Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one
teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and
four tablespoons of olive oil. Stir until well blended and use at once.
DRESSING FOR LETTUCE
Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of
salad oil or melted butter, being careful to add only a few drops at a
time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard,
very little pepper, two tablespoons of white sugar. Stir very hard, then
pour in gradually one-half teacup of vinegar.
*SALADS*
GREEN SALADS
Imported or domestic endive, chicory, escarole and Romaine or lettuce
must be washed, made crisp in cold water, and dried in a bag on the ice.
Serve them with French dressing.
Imported endive may, however, be served with mayonnaise, if desired.
LETTUCE
The French style of making lettuce salad is as follows: After dressing
the salad, mix it in one tablespoon of oil, then take only two
tablespoons of white wine vinegar, mixed with a very little pepper and
salt, and just turn the lettuce over and over in this mixture.
CHIFFONADE SALAD
Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a
bit of tomato are mixed and covered with French dressing. The dressing
is usually flavored both with onion and garlic.
ASPARAGUS SALAD
Boil the asparagus in salted water, being very careful not to break the
caps; drain, and pour over it when cold a mayonnaise dressing, with some
chopped parsley. Serve each person with three or four stems on a plate,
with a little mayonnaise dressing. Do not use a fork; take the stems in
the fingers and dip in the dressing.
BEET SALAD
Boil beets when tender, skin quickly white hot and slice them into a
bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway
seeds, one medium-sized onion in slices and pour over all one-half cup
of vinegar which has been boiled; with a fork mix the hot vinegar
through the other ingredients.
BEET AND CAULIFLOWER SALAD
Take some thin slices of cooked beets, some cold cooked potatoes, some
cold cooked cauliflower, and a little chopped parsley. Pour over the
following dressing and add salt and pepper to taste:
Put one level teaspoon of mustard, one teaspoon anchovy sauce, one
tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the
mustard with the anchovy, then add the milk, and lastly the vinegar.
Tomatoes are equally good served in the same way.
STRING BEAN SALAD
String and remove the ends from one quart of beans. Cut into short
lengths. Cover with boiling water, add one level tablespoon of wilt and
cook until tender, but not soft. Drain and save one cup of the liquor.
Cream one tablespoon of flour with two tablespoons of butter. Pour the
liquid over the flour and butter, stirring constantly to avoid
"lumping." Cook this sauce for five minutes, remove from stove and stir
in two tablespoons of strained lemon juice. Pour this over the beans and
serve.
BOHEMIAN SALAD
Cover the bottom of the salad bowl with crisp Romaine or lettuce;
arrange over the top alternate slices of hard-boiled eggs and boiled
beets. Sprinkle with finely chopped onion, cover with French dressing,
toss and serve.
BOILED CELERY ROOT SALAD
Pare and wash the celery roots (they should be the size of large
potatoes), put on to boil in a little salted water, and when tender
remove from the water and set away until cool. Cut in slices about an
eighth of an inch thick; sprinkle each slice with fine salt, sugar and
white pepper; pour enough white wine vinegar over the salad to cover. A
few large raisins boiled will add to the appearance of this salad. Serve
cold in a salad bowl, lined with fresh lettuce leaves.
CELERY ROOT BASKETS
Buy large celery roots, parboil them and cut in shape of baskets and
scallop the edge; boil beets until soft and cut them in small balls
(like potato-balls). Set celery root baskets in French dressing for
several hours to flavor and the beet-balls in boiling sugar and vinegar.
Fill the baskets with pickled beet-balls; roll lettuce and cut it into
shreds and put it around the celery root basket. The green lettuce,
white basket and red balls form a pretty color scheme, and are delicious
as a salad.
CHESTNUT SALAD
Equal parts of boiled chestnuts and shredded celery are combined.
Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve
on lettuce leaves.
COLD SLAW OR CABBAGE SALAD
Select a small, compact cabbage; strip off the outside leaves and cut
the head in quarters. With a sharp knife slice very thin; soak in cold
water until crisp; drain and dry between clean towels. Mix with hot
dressing and serve when cold.
DRESSING FOR COLD SLAW
Beat the yolks of two eggs until light, add one tablespoon of sugar, one
teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one
cup of vinegar over, stir well and pour over the slaw.
This dressing may be cooked over boiling water if so desired. Care must
be taken in adding the vinegar gradually, and add sliced onions to the
salad.
CUCUMBER SALAD
Pare thickly, from end to end, and lay in ice-water one hour; wipe them,
slice thin, and slice an onion equally thin. Strew salt over them, shake
up a few times, cover and let remain in this brine for another hour.
Then squeeze or press out every drop of water which has been extracted
from the cucumbers. Put into a salad bowl, sprinkle with white pepper
and scatter bits of parsley over them; add enough vinegar to cover. You
may slice up an equal quantity of white or red radishes and mix with
this salad.
CAULIFLOWER SALAD
Wash the cauliflower carefully, tie in a cloth and cook in boiling salt
water until thoroughly tender. When done, remove the cloth, pour two
tablespoons of lemon juice over the cauliflower and set it on the ice to
cool. When ready to serve, separate the flowerets, lay them on lettuce
leaves, cover with French dressing and sprinkle one tablespoon of
chopped parsley over the top.
SALAD OF EGGPLANT (TURKISH STYLE)
Use small eggplants. Place on end of toasting fork under broiler gas
flame until the peel is black; remove the skin. The eggplant will then
be tender; chop with wooden spoon, add lemon juice, parsley chopped
fine, and olive oil.
EGGPLANT SALAD (ROUMANIAN)
Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon,
add a red onion cut fine, or garlic cut very fine salt and a little
vinegar.
TOMATO SALAD (FRENCH DRESSING)
Take six firm red tomatoes, wash and wipe them neatly, slice them in
thin slices with a very sharp knife. Line a salad bowl with lettuce
leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve
with French dressing.
MAYONNAISE OF TOMATOES (WHOLE)
Select tomatoes that are of uniform size, round, smooth and spotless,
scald and take off outer skin, set away on ice until ready to serve.
Serve on individual dishes, putting each on a lettuce leaf and pour a
tablespoon of mayonnaise dressing over each tomato.
STUFFED TOMATOES
Select round, very firm and even sized tomatoes, cut off the top
(reserve to use as a cover), scrape out the inside, being very careful
to not break the tomato. Fill each tomato with some finely prepared
"cold slaw," cover with the top of the tomato, lay them on lettuce
leaves and pour a mayonnaise dressing over each. You may lay them en
masse on a decorated platter, heaping them in the shape of a mound, or
serve individually.
STUFFED TOMATOES, CHEESE SALAD
Wash and skin six small tomatoes. Cut a piece from the stem end of each
and when cold remove a portion of the pulp from the centre. Then
sprinkle with salt and invert on the ice to chill. Mash to a paste one
small cream cheese add two tablespoons of chopped pimento, one
tablespoon of French mustard. Blend well, moisten with a French dressing
and fill into the tomato shells. Arrange on a bed of crisp lettuce
leaves and pour over each tomato a tablespoon of thick boiled dressing.
LIMA BEAN SALAD
Take two cups of cold, cooked Lima beans, two stalks of chopped celery,
one dozen chopped olives, one teaspoon of onion juice, one teaspoon of
salt, and a dash of red pepper. Mix thoroughly and serve on lettuce
leaves with French dressing and garnish with green and red peppers cut
in squares.
PEPPER AND CHEESE SALAD
Fill green peppers with a mixture of cream cheese and chopped olives.
Set on the ice and then slice the peppers and serve a slice (shaped like
a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches
go well with this.
GREEN PEPPERS FOR SALAD
Put whole, green sweet pepper in boiling water and cook until tender.
Place on platter and drain. Make a dressing of vinegar, salt, sugar and
oil. Serve.
PEPPER SALAD
Cut the peppers lengthwise in half, and fill with a mixture of flaked,
cold cooked fish and minced celery, mixed with mayonnaise.
POTATO SALAD, No. 1
Boil ten potatoes (small, round ones preferred) in their skins. When
done, peel them while, still hot and slice in thin, round slices. Spread
over the potatoes one onion, sliced fine, and sprinkle generously with
salt and pepper, add one tablespoon of mustard seed, one-half tablespoon
of celery seed, and one-half tablespoon of sugar.
Beat one egg until light, pour two tablespoons of goose or chicken fat,
melted, over the eggs, stir well, add one-half cup of vinegar, pour over
the seasoned potatoes: then add one-quarter cup of hot water and if
necessary, add a little more vinegar, salt or pepper. One or two chopped
hard-boiled eggs added improves the salad. Line a salad bowl with
lettuce leaves, pour in the salad and decorate the top with grated
hard-boiled eggs.
Melted butter may be used if for a milk meal or heated olive oil for a
parve salad in place of the melted fat.
POTATO SALAD, No. 2
Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel
them, just wash and scrub the potatoes thoroughly in cold water. Put
them in a kettle with enough cold water, slightly salted, just to cover
them; stand them over a brisk fire with the kettle covered until the
water begins to boil; then turn down the heat, lift the cover of the
kettle slightly and let the potatoes cook slowly till done. Drain off
the water and stand the potatoes where they will get cold. But do not
put them in a refrigerator. When quite cold, peel the potatoes and slice
them very thin in a salad bowl. To every two layers of potato slices
sprinkle over a very light layer of white onions sliced very thin. Texas
onions are particularly fine for this purpose.
When the salad bowl is well filled pour over the salad a French dressing
made of equal parts of oil and vinegar; let the vinegar be part
tarragon; use a palatable amount of salt and pepper. When ready to
serve, cover the surface of the salad with a stiff mayonnaise in which a
suggestion of cream has been mixed. Ornament with quarters of
hard-boiled eggs, boiled beets cut in fancy slices and a fringe of
parsley around the edge of the bowl.
POTATO SALAD, No. 3
Put into a bowl two tablespoons of olive oil, one tablespoon of sugar,
one teaspoon of salt, some pepper and one tablespoon of vinegar and mix
all together. Cut into this in slices six hot potatoes. Then cut into
small pieces two small onions, a little garlic, some parsley, six
stuffed olives, three hearts of celery (or the end of it), six radishes,
three slices of red beets and two hard-boiled eggs. Add this to the
gravy in the bowl, mix well, and season to taste. Put all into a glass
dish and pour over this a prepared mayonnaise dressing. Decorate with
parsley, olives (whole), some lettuce and put in the centre some celery
leaves.
SQUASH SALAD (TURKISH STYLE)
Grate off the skin of long squash (the kind that looks like cucumbers),
cut the squash in slices, one-quarter of an inch thick, and fry in olive
oil; prepare a sauce with a little vinegar, one-half teaspoon of
prepared mustard, two tablespoons of olive oil, beat these ingredients
very well; add two shallots or leeks, cut in small pieces, pour sauce
over the squash and serve.
WALDORF SALAD
Mix an equal quantity of sliced celery and apples, and a quarter of a
pound of pecans or English walnuts, chopped fine. Put over a tablespoon
of lemon juice and sufficient mayonnaise dressing to thoroughly cover.
To be absolutely correct, this salad should be served without lettuce;
it can, however, be dished on lettuce leaves.
WATER-LILY SALAD
Boil twenty minutes, one egg for each lily; remove shell and while still
warm cut with silver knife in strips from small end nearly to base; very
carefully lay back the petals on a heart of bleached lettuce; remove
yolks and rub them with spoon of butter, vinegar, a little mustard, salt
and paprika; form cone-shaped balls, and put on petals, sprinkling bits
of parsley over balls. Two or three stuffed olives carry out the effect
of buds; serve on cut-glass dishes to give water effect.
MARSHMALLOW SALAD
Cut up one-quarter pound of marshmallows into small squares, also
contents of one-half can of pineapple. Let the marshmallows be mixed
with the pineapples quite a while before salad is put together; add to
this one-quarter pound of shelled pecans. Make a drip mayonnaise of one
yolk of egg into which one-half cup of oil is stirred drop by drop; cut
this with lemon juice, but do not use any sugar; to two tablespoons of
mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green
lettuce-leaves.
COTTAGE CHEESE SALAD
Mix thoroughly one pound of cheese, one and one-half tablespoons of
cream, one tablespoon of chopped parsley and salt to taste. First fill a
rectangular tin mold with cold water to chill and wet the surface; line
the bottom with waxed paper, then pack in three layers, putting two or
three parallel strips of pimento between layers. Cover with waxed paper
and set in a cool place until ready to serve; then run a knife around
the sides and invert the mold. Cut in slices and serve on lettuce leaves
with French dressing and wafers. Minced olives may be used instead of
the parsley, and chopped nuts also may be added.
CREAM CHEESE SALAD
Moisten a cream cheese with cream and beat to a froth. Arrange in a
mound shape on a dish and turn preserved gooseberries over it. Serve
with biscuits.
CREAM CHEESE SALAD WITH PINEAPPLES
Serve one slice of Hawaiian pineapple on lettuce leaves. On the
pineapple slice place a spoon of cream cheese and some chopped walnuts
and top off with a dash of mayonnaise dressing.
FRUIT SALAD
Slice one pineapple, three oranges, and three bananas. Pour over it a
French mayonnaise, put on lettuce leaves and serve at once. For those
who do not care for the mayonnaise, make a syrup of one cup of sugar and
one-half cup of water, boil until thick, add juice of lemon, let
slightly cool, then pour over fruit. Let stand on ice one to two hours.
Another nice dressing is one cup of claret, one-half cup of sugar, and
piece of lemon. Always use lemon juice in preference to vinegar in fruit
salads. All fruits that go well together may be mixed. This is served
just before desert.
FRUIT AND NUT SALAD
Slice two bananas, two oranges and mix them with one-half cup of English
walnuts and the juice of one-half lemon with French dressing. Serve on
lettuce leaves.
GRAPE-FRUIT SALAD
Cut the grape-fruit in halves and remove the pulp, being careful to get
none of the tough white skin. Mix with bananas and oranges and stir in
white mayonnaise dressing. Remove all skin from the inside, of the
grape-fruit and fill with the mixture, heaping it high and ornamenting
with maraschino cherries. Lay each half in a bed of lettuce leaves and
serve.
BANANA DAINTY
Cut the bananas in half crosswise and arrange them on a plate, radiating
from the center. Sprinkle with grated nuts or nutmeg and heap white
mayonnaise in the center. Garnish with maraschino cherries.
HUNGARIAN FRUIT SALAD
Mix together equal parts of banana, orange, pineapple, grapefruit and
one-half cup of chopped nuts. Marinate with French dressing. Fill apple
or orange skins with mixture. Arrange on a bed of watercress or lettuce
leaves. Sprinkle with paprika.
NUT SALAD
Make a plain grape-fruit salad. When you have it ready to serve, cover
the top thickly with finely chopped almonds or pecans mixed. Pour over
French dressing.
RUSSIAN FRUIT SALAD
Peel and pit some peaches, cut in slices and add as much sliced
pineapple, some apricots, strawberries and raspberries, put these in a
dish. Prepare a syrup of juice of two lemons, two oranges, one cup of
water and one pound sugar, a half teaspoon of powdered cinnamon, grated
rind of lemon, add one cup red wine and a half glass of Madeira, arrak
or rum. Boil this syrup for five minutes, then pour over the fruit,
tossing the fruit from time to time until cool. Place on ice and serve
cold.
FISH SALAD
Take one pound cold boiled fish left over from the day previous, or boil
fresh fish and let cool, then skin, bone and flake. If fresh fish is
used, mix two tablespoons of vinegar, a pinch of salt and pepper with
the fish. Make a mayonnaise dressing (French mayonnaise preferred), and
mix half with the fish, leaving other half to spread over top of salad,
after it is put in bowl. Serve either with or without lettuce leaves.
FISH SALAD FOR TWENTY PEOPLE
Boil four pounds of halibut, cool and shred fish. Marinate the fish as
directed. When ready to serve add six hard-boiled eggs chopped, and one
pint bottle of pickles or chow-chow. The pickle may be omitted and
celery cut fine be added. When these are well mixed serve on lettuce
leaves with mayonnaise dressing, of which one pint will be required.
MAYONNAISE OF FLOUNDER
Put some fillets of flounder into boiling water with a little salt and
lemon juice, and cook until tender, then drain thoroughly.
When cold, put them in the center of some chopped lettuce, cover with
mayonnaise sauce and garnish with slices of tomatoes and hard-boiled
eggs.
HERRING SALAD, No. 1
Soak four herrings in cold water overnight, and then rinse several times
in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel
two apples, and cut in dice. Mix with herring, then add one-half cup of
coarsely chopped almonds and one onion chopped fine. Remove the milsner
or soft egg from the inside of herring, and mash perfectly smooth. Add
one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix
well, and then pour over herring, stirring with a fork to prevent
mashing. Set in ice-box until ready to serve. Put sliced lemons on top.
Herring can be left whole, dressing made and poured over whole herrings.
HERRING SALAD, No. 2
Soak three nice herrings in cold water three hours. Then remove the head
and tail and bones. With a scissors cut in pieces as small as dice, add
one-half cup of English walnuts cut fine, one tablespoon of boiled beets
cut fine, two tablespoons of capers, one large apple cut in small pieces
and one dill pickle cut up. Then take the soft egg (milchner) and mix
with two cups of white vinegar until soft, add one teaspoon of sugar,
three cloves and allspice and pour the sauce over the ingredients. The
sauce should not be too thick. Mix all well together, and serve a
spoonful on a lettuce leaf for each person.
This salad will keep for weeks.
HUNGARIAN VEGETABLE SALAD
Mix together one cup each of cold cooked peas, beans, carrots, and
potatoes. Cover with French dressing and let stand for twenty minutes.
Add one cup of smoked salmon or haddock, cut in small pieces, the
chopped whites of four hard-boiled eggs and two stalks of celery. Mix
thoroughly, garnish top with yolk of egg pressed through a wire sieve;
and with cucumbers and beets, cut in fancy shapes.
SALMON SALAD
Either cold boiled salmon or the canned variety may be used. In the
latter event wash the fish, in cold water, drain and expose to the
outside air for at least one hour, as this removes any suggestion of the
can. Flake the fish into small particles and to each cupful of the fish
add the same quantity of shredded lettuce, one coarsely chopped
hard-boiled egg, three slices of minced cucumber and six chopped olives.
Mix the ingredients well, moisten with either a mayonnaise or boiled
dressing and serve in individual portions in nest of heart lettuce
leaves. Mask each portion with a tablespoon of dressing and garnish with
capers and grated egg yolk.
MAYONNAISE ESPECIALLY FOR SALMON
Rub the yolks of two hard-boiled eggs to a powder, then add eight
tablespoons of cream very gradually to them, also white pepper, a pinch
of salt and a mere suspicion of cayenne pepper. Lastly add two
tablespoons of white vinegar. It is very important that this last
ingredient be put in drop by drop, otherwise the mixture will curdle.
MACKEREL SALAD
Procure a nice fat mackerel, boil, and when cold, proceed same as for
"Salmon Salad," only do not cut the pieces quite as small.
MONTEREY SALAD
Select fine lemons, wipe carefully, scoop out the pulp, remove the tough
inner skin and seeds, and to the rest add one box of boneless sardines,
finely chopped, one teaspoon of French mustard, two hard-boiled eggs
chopped, some tabasco sauce, and mayonnaise. Fill each cup with the
mixture. Cut a small slice from the bottom of the lemon, so that it will
stand firmly. Garnish with chopped egg and chopped parsley, and serve on
lettuce leaves.
RUSSIAN SALAD
Cut up all kinds of pickled cucumbers, small and large, sweet and sour,
also (senf) mustard pickles, into very small lengths, also pickled beans
and capers. Add six herring, which you have soaked in water for
twenty-four hours; skin and take out every bone, cut up as you did the
pickles. Add half a pound of smoked salmon, also cut into lengths, six
large apples chopped very fine, and one onion grated; mix all thoroughly
and pour a rich mayonnaise dressing over all. Next day line a salad bowl
with lettuce leaves, fill in the salad and garnish with hard-boiled
eggs, nuts, and capers.
NIAGARA SALAD
Pick or grind one thick slice of cold, cooked salmon. Make a dressing of
mayonnaise, to which add one tablespoon of French mustard, one green
onion chopped fine, one tablespoon of small Mexican peppers, one
tablespoon of pimentos. Mix this dressing into the picked salmon.
CHICKEN SALAD
Place the chicken in boiling water, add one onion, a bay leaf and six
cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce
the heat to below the boiling point, and let it cook until tender. Let
chicken cool in the broth.
By cooking it in this manner the dark meat will be almost as white as
the meat of the breast. When the chicken is cold, cut into half inch
cubes, removing all the fat and skin. To each pint allow one tablespoon
of lemon juice, sprinkle the latter over the prepared chicken and place
on ice. When ready to serve, mix the chicken with two-thirds as much
white celery, cut into corresponding pieces: meanwhile prepare the
following mayonnaise: Rub the yolks of two hard-boiled eggs as fine as
possible, add one teaspoon of salt, then add, a drop at a time, one
teaspoon of the finest olive oil. Stir constantly, add one teaspoon of
prepared mustard and while pepper, and two teaspoons of white sugar;
whip the white of one egg to a froth and add to the dressing; add about
one-half cup of vinegar last, a spoonful at a time. Put the salad into
the dressing carefully, using two silver forks; line the salad bowl with
lettuce leaves, and garnish the top with the whites of hard-boiled eggs
chopped up, or cut into half-moons. Garnish this salad with the chopped
yolks and whites of hard-boiled eggs, being careful to have the whites
and yolks separate. A few olives and capers will add to the decoration.
CHICKEN SALAD FOR TWENTY PEOPLE
Boil two large chickens in enough water to cover them, add salt while
boiling; when very tender remove from the fire and allow the chickens to
cool in the liquor in which they were boiled, when cold skim off every
particle of fat, and reserve it to use instead of oil. If possible boil
the chickens the day previous to using. Now cut the chickens up into
small bits (do not chop), cut white, crisp celery in half inch pieces,
and sprinkle with fine salt, allowing half as much celery as you have
chicken, mixing the chicken and celery, using two silver forks to do
this. Rub the yolks of six hard-boiled eggs as fine as possible, add
one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat
that has been skimmed off the broth, adding one at a time, stirring
constantly, one tablespoon of best prepared mustard, two teaspoons each
mustard seed and celery seed, and two tablespoons of white sugar; add
gradually, stirring constantly, one cup of white wine vinegar. Pour this
dressing over the chicken and celery and toss lightly with the silver
forks. Line a large salad bowl with lettuce leaves, pour in the salad
and garnish the top with the chopped whites of six hard-boiled eggs;
pour a pint of mayonnaise over the salad just before serving. A neat way
is to serve the salad in individual salad dishes, lining each dish with
a lettuce leaf, garnish the salad with an olive stuck up in the center
of each portion.
The bones of the chicken may be used for soup, letting them simmer in
water to cover for three hours.
BRAIN SALAD
Scald brains with boiling hot water to cleanse thoroughly. Boil until
tender, in fresh cold salt water, being careful to remove from water
while it is yet firm. Slice lengthwise and lay in dish. Pour over
one-half cup of vinegar, which has been sweetened with a pinch of sugar
to remove sharp taste, pinch of salt and pepper. Garnish with parsley
and serve cold. Can also be served with mayonnaise.
SWEETBREAD SALAD
Take cucumbers and cut lengthwise to serve the salad in; scrape out the
inside and salt well, then squeeze and use this to mix with the filling.
Take a pair of sweetbreads, or calf's brains, wash well, and boil; when
done, throw in cold water at once and skim them; chop fine, add bunch of
celery (if you can get it), one can of French peas, scraped part of
cucumber; mix all together and season. Make a mayonnaise, mix with it,
and fill the cucumber shells; keep all cold, and serve on lettuce leaf.
VEAL SALAD
Cut cold veal in half-inch slices, season with two tablespoons of
vinegar, pinch of salt and pepper. Make a dressing using the yolks of
three hard-boiled eggs, mashed smooth, add gradually two tablespoons of
melted cold chicken or turkey grease, stir until smooth and thick, then
add one teaspoon of prepared mustard, large pinch of salt and pepper,
one teaspoon of sugar, one teaspoon each of mustard and celery seed, and
five tablespoons of white vinegar. Mix the dressing well with the veal,
and serve with or without lettuce leaves.
NEAPOLITAN SALAD
Take some white meat of a turkey, cut up fine, cut up a few pickles the
same way, a few beets, one or two carrots, a few potatoes (the carrots
and potatoes must be parboiled), also a few stalks of asparagus; chop up
a bunch of crisp, white celery; a whole celery root (parboiled),
sprinkle all with fine salt and pour a mayonnaise dressing over it. Line
the salad bowl with lettuce leaves or white cabbage leaves. Add a few
hard-boiled eggs and capers; garnish with sprigs of fresh parsley.
POLISH SALAD, OR SALAD PIQUANT
Lay half a dozen or more large salt pickles in water for about six
hours, then drain off all the water. Chop up two sour apples, one large
onion or two small ones, chop the pickles and mix all thoroughly in a
bowl and sprinkle over them a scant half teaspoon of pepper (white) and
a tablespoon of sugar (either white or brown), adding a pinch of salt if
necessary. Pour enough white wine vinegar over all to just cover. Do not
make more at a time than you can use up in a week, as it will not keep
longer.
*FRESH FRUITS AND COMPOTE*
Always select the best fruit, as it is the cheapest, and requires less
sugar; and where every piece of fruit or every berry is perfect, there
is no waste. Raspberries are apt to harbor worms and therefore the
freshly picked berries are safest.
BLUEBERRIES
Wash and pick over carefully, drain off all the water, sprinkle powdered
sugar over them and serve with cream or milk.
RASPBERRIES
Pick over carefully, set on ice, and serve in a dish unsugared.
Strawberries may be served as above.
RASPBERRIES AND CURRANTS
These berries, mixed, make a very palatable dish. Set on ice until ready
to serve. Then pile in a mound, strewing plenty of pulverized sugar
among them. As you do this, garnish the base with white or black
currants (blackberries look pretty also) in bunches. Eat with cream or
wine.
STRAWBERRIES
Pick nice ripe berries, pile them in a fruit dish. Strew plenty of
pulverized sugar over them and garnish with round slices or quarters of
oranges, also well sugared.
BANANAS
May be sliced according to fancy, either round or lengthwise. Set on ice
until required. Then add sugar, wine or orange juice. In serving, dish
out with a tablespoon of whipped cream.
CHILLED BANANAS
Cut ice-cold bananas down lengthwise, and lay these halves on a plate
with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat
with a fork or spoon after sprinkling with lemon juice and dipping in
sugar.
GRAPE FRUIT
Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar,
or loosen pulp; cut out pithy white centre; wipe knife after each
cutting, so that the bitter taste may be avoided. Pour in white wine or
sherry and sprinkle with powdered sugar, and let stand several hours in
ice-chest to ripen. Serve cold in the shell. Decorate with maraschino
cherry.
ORANGES
Cut an orange in half crosswise. Place on an attractive dish, scoop out
the juice and pulp with a spoon and sweeten if necessary.
PINEAPPLE
Peel the pineapple, dig out all the eyes, then cut from the core
downward, or chop in a chopping-bowl, and set on ice until ready to
serve. Then sugar the fruit well, and form into a mound in a dish.
Garnish the base well with leaves or small fruit of any kind. You may
squeeze the juice of one orange over all.
PEACHES
Peel fine, ripe freestone peaches. Cover plentifully with pulverized
sugar, and serve with whipped cream. The cream should be ice cold.
Peaches should not be sliced until just before dining, or they will be
very apt to change color.
WATERMELONS
Use only those melons that are perfectly ripe. Do not select those that
are very large in circumference; a rough melon with a bumpy surface is
the best. Either cut in half or plug and fill with the following: Put on
to boil some pale sherry or claret and boil down to quite a thick syrup
with sugar. Pour this into either a plugged melon or over the half-cut
melon, and lay on ice for a couple of hours before serving. If you use
claret you may spice it while boiling with whole spices.
SNOWFLAKES
Grate a large cocoanut into a fruit dish, and mix it thoroughly and
lightly with pulverised sugar. Serve with whipped or plain sweet cream.
TUTTI-FRUTTI
Slice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle
with pulverized sugar, and serve either with wine or cream. You may use
both.
RIPE TOMATOES
Select nice, large, well-shaped tomatoes, pare, slice and put on ice.
When ready to serve sprinkle each layer thickly with pulverized sugar.
PINEAPPLE SOUFFLE
Take a nice ripe pineapple, grate it and sweeten to taste. Beat the
whites of two eggs stiff and mix with the pineapple. Before serving,
whip half a pint of cream and put on the pineapple.
FROSTED APPLES
Pare and core six large apples. Cover with one pint of water and three
tablespoons of sugar; simmer until tender. Remove from the syrup and
drain. Wash the parings and let simmer with a little water for one-half
hour. Beat the white of one egg to a stiff froth and add one tablespoon
of sugar. Coat the top of the apples lightly with the meringue and place
in a cool oven to dry. Strain the juice from the parings, add two
tablespoons of sugar, return to the fire and let boil for five minutes;
add a few drops of lemon juice and a little nutmeg, cool and pour around
the apples.
APPLE FLOAT
Peel six big apples and slice them. Put them in a saucepan with just
enough water to cover them and cook until tender. Then put them through
a colander and add the grated rind and juice of half a lemon, sweeten to
taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites
of four eggs and put the dish on ice. Serve with whipped or plain cream.
APPLE DELIGHT
Put a layer of apple sauce in a buttered pudding dish, dot with butter,
add a layer of chopped peaches and apricots, sprinkle with blanched
almonds ground rather coarsely, repeat until the pan is full; pour the
peach juice over the mixture and bake for one hour.
APPLE COMPOTE
Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare,
quarter, core and lay them in cold water as soon as pared. Then take the
parings and seeds, put in a dish with a cup of water and a cup of white
wine, and boil for about fifteen minutes. Strain through a fine sieve,
then put on to boil again, and add half a cup of white sugar and the
peel of half a lemon. Put in the apples and let them stew for fifteen
minutes longer. When the apples are tender, take up each piece carefully
with a silver spoon and lay on a platter to cool. Let the syrup boil
down to about half the quantity you had after removing the apples, and
add to it the juice of half a lemon. Lay your apples in a fruit dish,
pyramid shape, pour the syrup over them, serve.
BAKED APPLES
Take large, juicy apples, wash and core them well, fill each place that
you have cored with brown sugar, cinnamon and raisins, and put a clove
in each apple. Lay them in a deep dish, pour a teacup of water in the
dish, and put a little sugar on top of each apple. When well done the
apples will be broken. Then remove them carefully to the dish they are
to be served in and pour the syrup over them. To be eaten cold. If you
wish them extra nice, glaze them with the beaten white of an egg, half a
cup of pulverized sugar and serve with whipped cream.
STEAMED SWEET APPLES
For this dish use sweet apples, and steam in a closely covered iron pot
for three-quarters of an hour.
Quarter and core five apples without paring. Put into the pot and melt
beef drippings; when hot, lay a layer of apples in, skin down, sprinkle
with brown sugar, and when nearly done, turn and brown; place on a
platter and sprinkle with sugar.
FRIED APPLES
Quarter and core five apples without paring. Put into a frying-pan one
cup of sugar, one tablespoon of butter and three tablespoons of water.
Let this melt and lay in the apples with the skin up. Cover and fry
slowly until brown.
APPLE SAUCE VICTORIA
Pare, quarter and core the apples. Set on to boil in cold water, and
boil them over a very brisk fire; when they are soft mash with a potato
masher and pass the mashed apples through a sieve. Sweeten to taste and
flavor with a teaspoon of vanilla. This way of seasoning apples is
highly recommended, especially if they are tasteless.
PEACH COMPOTE
Pare the fruit, leave it whole and put on to boil with sweetened water.
Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil
the peaches until tender, then take up with a perforated skimmer and lay
them in your fruit dish. Boil the syrup until thick, then pour over the
peaches. Eat cold with sweet cream. Common cheap peaches make a very
nice dessert, cooked in the above manner, clings especially, which
cannot be used to cut up.
COMPOTE OF RASPBERRIES
Make a syrup of half a pound of sugar and half a cup of water, put into
it one quart of berries which have been carefully picked and washed.
Boil up once. Serve cold.
COMPOTE OF PINEAPPLE
Cut off the rind of a pineapple, core and trim out all the eyes. Cut
into desired slices. Set on to boil with half a pound of sugar, and the
juice of one or two tart oranges. When the pineapple is tender and
clear, put into a compote dish and boil the syrup until clear. Pour over
all and cool. The addition of a wineglass of brandy improves this
compote very much.
COMPOTE OF PEARS
It is not necessary to take a fine quality of pears for this purpose.
Pare the fruit, leaving on the stems, and stew in sugar and a very
little water. Flavor with stick cinnamon and a few cloves (take out the
head of each clove) and when soft place each pear carefully on a platter
until cold. Then arrange them nicely in a glass bowl or flat glass dish,
the stems all on the outer rim. Pour over them the sauce, which should
be boiled thick like syrup. Eat cold.
HUCKLEBERRY COMPOTE
Pick over a quart of huckleberries or blueberries, wash them and set to
boil. Do not add any water to them. Sweeten with half a cup of sugar,
and spice with half a teaspoon of cinnamon. Just before removing from
the fire, add a teaspoon of cornstarch which has been wet with a little
cold water. Do this thoroughly in a cup and stir with a teaspoon so as
not to have any lumps in it. Pour into a glass bowl. Eat cold.
RHUBARB SAUCE
Strip the skin off the stalks with care, cut them into small pieces, put
into a saucepan with very little water, and stew slowly until soft.
Sweeten while hot, but do not boil the sugar with the fruit. Eat cold.
Very wholesome.
BAKED RHUBARB
Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with
flour and put in baking dish with one cup of sugar sprinkled over. Bake
in moderate oven three-quarters of an hour. Very nice served hot as a
vegetable, or cold as a sauce.
FIG SAUCE
Stew figs slowly for two hours, until soft; sweeten with loaf sugar,
about two tablespoons to a pound of fruit; add a glass of port or other
wine and a little lemon juice. Serve when cold.
DRIED FRUITS
To cook dried fruits thoroughly they should after careful washing be
soaked overnight. Next morning put them over the fire in the water in
which they have been soaked; bring to a boil; then simmer slowly until
the fruit is thoroughly cooked but not broken. Sweeten to taste. Very
much less sugar will be needed than for fresh fruit.
STEWED PRUNES
Cleanse thoroughly, soak in water ten or twelve hours, adding a little
granulated sugar when putting to soak, for although the fruit is sweet
enough, yet experience has shown that the added sugar changes by
chemical process into fruit sugar and brings out better the flavor of
the fruit. After soaking, the fruit will assume its full size, and is
ready to be simmered on the back of the stove. Do not boil prunes, that
is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do
not stir, and never let boil. When tender they are ready for table.
Serve cold, and a little cream will make them more delicious. A little
claret or sauterne poured over the prunes just as cooking is finished
adds a flavor relished by many. Added just before simmering, a little
sliced lemon or orange gives a rich color and flavor to the syrup.
BAKED PRUNES
Cook prunes in an earthenware bean pot in the oven. Wash and soak the
prunes and put them in the pot with a very little water; let them cook
slowly for a long time. They will be found delicious, thick and rich,
without any of the objectionable sweetness. Lemon, juice and peel, may
be added if desired.
PRUNES WITHOUT SUGAR
Wash prunes thoroughly, pour boiling water over same and let them stand
for ten minutes. Then drain and pour boiling water over them again; put
in sealed jar; see that prunes are all covered with water. Ready for use
after forty-eight hours. Will keep for a week at a time and the longer
they stand the thicker the syrup gets.
STEAMED PRUNES
Steam until the fruit is swollen to its original size and is tender.
Sprinkle with powdered sugar and squeeze lemon juice over them.
PRUNE SOUFFLE
Remove the pits from a large cup of stewed prunes and chop fine. Add the
whites of three eggs and a half cup of sugar beaten to a stiff froth.
Mix well, turn into a buttered dish and bake thirty minutes in a
moderate oven. Serve with whipped cream. If it is desired to cook this
in individual cups, butter the cups, fill only two-thirds full, to allow
for puffing up of the eggs, and set the cup a in a pan of water to bake.
Some like a dash of cinnamon in this.
SWEET ENTREE OF RIPE PEACHES
Take large, solid peaches, pour boiling water over them so that the skin
may be removed smoothly. Have ready thick syrup made of sugar and water.
When boiling hot add peaches and boil about five minutes; remove and
place in ice chest. When ready to serve have a sweet cracker on dish,
place peach on same and pour over this a raspberry jelly slightly
thinned and cover all with salted almonds or walnuts. Other fruits may
be treated in like manner.
*MEHLSPEISE (FLOUR FOODS)*
NOODLES
Beat three whole eggs very light and sift in sufficient flour to make a
stiff paste. Work until smooth, break off a piece and roll out on board
very thin. Break oft another piece and roll and continue until all is
used. Let rolled-out dough dry, then cut all except one piece in long
strips one inch wide. Fold the one piece in layers and cut very fine
noodles. Boil large noodles in pot of salted boiling water, drain in
colander when tender and stir in two tablespoons of butter. Heat a
tablespoon of butter in the frying-pan and brown fine noodles in this
butter. Sprinkle these over the broad noodles, pour a cup of milk over
the whole and brown in stove. Serve in same dish in which it was baked.
BROAD NOODLES
Make noodles as above and when drained sprinkle with fine noodles which
have been browned in two tablespoons of sweet dripping; serve as a
vegetable. If so desired, a cup of soup stock may be added and noodles
browned in stove. Serve hot.
NOODLES WITH BUTTER
Plunge one pound of noodles into two quarts of boiling water and cook
for fifteen minutes. Drain well, replace in the same pan, season with
one-half teaspoon of salt, two teaspoons of white pepper, adding one
ounce good butter. Gently mix without breaking the noodles until the
butter is thoroughly dissolved, and serve.
NOODLES WITH CHEESE
If you make the noodles at home, use two eggs for the dough; if you buy
macaroni use one-quarter of a pound, cut up and boil in salt water; boil
about fifteen minutes; drain off the water and let cold water run
through them; grate a cup of cheese; melt a piece of fresh butter, about
the size of an egg, in a saucepan, stir in a heaping tablespoon of
flour, add gradually to this a pint of rich milk, stirring constantly;
take from the fire as it thickens. Butter a pudding dish, lay in a layer
of noodles, then cheese, then sauce, then begin with noodles again
until all is used up. Sprinkle cheese on top, a few cracker crumbs and
flakes of butter here and there. Bake until brown.
NOODLES AND APPLES
Peel and cut six apples. Take broad noodles made out of three eggs, boil
them fifteen minutes, drain, then mix with two tablespoons of fresh
butter. Add some cinnamon and sugar to noodles. Put a layer of noodles,
then apples and so on until pan is filled, being careful to have noodles
on top. Put bits of fresh butter on top. Bake until apples are tender.
If so desired, a milchig pie crust may be made and used as an under
crust and when apples are tender and crust done, turn out on a large
platter with crust side on top.
SCALLOPED NOODLES AND PRUNES
Make broad noodles with three eggs. Boil until tender, drain, pouring
cold water through colander. Stew prunes, sprinkle with sugar and
cinnamon. In a well-greased baking-dish place one-quarter of the
noodles, bits of butter or other fat, add one-half of the prunes, then
another layer of the noodles, butter or fat, the remaining prunes, the
rest of the noodles. Pour over the prune juice and spread crumbs over
top and bake in a moderate oven until crumbs are brown.
NOODLES AND MUSHROOMS
Make broad noodles, boil and serve with melted butter spread over the
noodles and this sauce:
Brown a tablespoon of butter in the skillet, add one-half tablespoon of
flour, then liquor of mushrooms, pinch of salt and pepper. When smooth,
add mushrooms. Let boil and serve in a separate dish. When serving, a
spoon of mushrooms is to be put over each portion of noodles.
GEROESTETE FERVELCHEN PFAeRVEL (EGG BARLEY)
Make just as you would a noodle dough, only stiffer, by adding and
working in as much flour as possible and then grate on a coarse grater.
Spread on a large platter to dry; boil one cup of egg barley in salt
water or milk, which must boil before you put in the egg barley until
thick. Serve with melted butter poured over them. (A simpler and much
quicker way is to sift a cup or more of flour on a board; break in two
eggs, and work the dough by rubbing it through your hands until it is as
fine as barley grains.)
PFAeRVEL--FLEISCHIG
Make as much egg barley as required. Heat two tablespoons of fat, add
one-quarter cup of onions, fry until golden brown, add the dried egg
barley and brown nicely. Place in a pudding-dish, add three cups of hot
soup stock or water to more than cover. Bake in a moderate oven about
one hour or until the water has nearly all evaporated and the egg barley
stands out like beads and is soft. The onion may be omitted. Serve hot
in place of a vegetable.
KAESE KRAEPFLI (CHEESE KREPLICH)
Make a dough of one egg with a tablespoon of water; add a pinch of salt;
work this just as you would noodle dough, quite stiff. Sift the flour in
a bowl, break in the egg, add the salt and water, mix slowly by stirring
with the handle of a knife, stirring in the same direction all the time.
When this dough is so stiff that you cannot work it with the knife,
flour your noodle board and work it with the hollow of your hands,
always toward you, until the dough is perfectly smooth; roll out as thin
as paper and cut into squares three inches in diameter. Fill with pot
cheese or schmierkaese which has been prepared in the following manner:
Stir up a piece of butter the size of an egg, adding one egg, sugar,
cinnamon, grated peel of a lemon and pinch of salt, pounded almonds,
which improve it; fill the kraepfli with a teaspoon, wet the edges with
beaten egg, fold into triangles, pressing the edges firmly together;
boil in boiling milk; when done they will swim to the top. Eat with
melted butter or cream.
BOILED MACARONI
Break the macaroni into small pieces; boil for half an hour; drain and
blanch in cold water. Reheat in tomato or cream sauce and serve. Grated
cheese may be sprinkled over the dish if desired.
SPAGHETTI
Spaghetti is a small and more delicate form of macaroni. It is boiled
until tender in salted water and is combined with cheese and with sauces
the same as macaroni, and is usually left long. It makes a good garnish.
BAKED MACARONI WITH CHEESE
Cook one cup of broken macaroni in two quarts of boiling salted water
for twenty or thirty minutes, drain and pour cold water through the
colander. Put the macaroni in a pudding-dish in layers, covering each
layer with cream sauce and grated cheese, one cup will be sufficient,
and on the top layers sprinkle one cup of buttered bread crumbs. Bake in
oven until the crumbs are brown.
SAVORY MACARONI
After baking; some flour to a pale fawn color pass it through a sieve or
strainer to remove its gritty particles. Break half a pound of macaroni
into short pieces, boil them in salted water until fairly tender, then
drain.
In a little butter in a saucepan brown a level tablespoon of very finely
chopped onion, then add three or four sliced tomatoes, a half teaspoon
of powdered mixed herbs, a little nutmeg, salt and pepper. When the
tomatoes are reduced to a pulp add one pint of milk and allow it to come
to the boiling point before mixing with it two tablespoons of the
browned flour moistened with water.
Stir and boil till smooth, press the whole through a strainer and return
to the saucepan. When boiling, add the macaroni and a few minutes later
stir in two tablespoons of grated or finely chopped cheese.
It may be served at once, but is vastly improved by keeping the pan for
half an hour by the side of the fire in an outer vessel of water. Or the
macaroni may be turned into a casserole and finished off in the oven.
For a meat meal the onions may be browned in sweet drippings or olive
oil and soup stock substituted for the milk.
DUMPLINGS FOR STEW
Mix two teaspoons of baking powder with two cups of flour, one egg, one
cup of cold water and a little salt.
Stir all lightly together and drop the batter from the spoon into the
stew while the water continues to boil. Cover closely and do not uncover
for twenty minutes, boiling constantly, but not too hard. Serve
immediately in the stew.
SPAETZLEN OR SPATZEN
Sift two cups of flour into a bowl, make a depression in the centre and
break into it two eggs, add a saltspoon of salt and enough water or milk
to form a smooth, stiff dough. Set on some water to boil, salt the water
and when the water boils drop the spaetzle into it, one at a time. Do
this with the spoon with which you cut the dough, or roll it on a board
into a round roll and cut them with a knife. When the spaetzle are
done, they will rise to the surface, take them out with a perforated
skimmer and lay them on a platter. Now heat two tablespoons of butter
and add bread crumbs, let them brown for a minute and pour all over the
spaetzle. If you prefer you may put the spaetzle right into the spider
in which you have heated the butter. Another way to prepare them is
after having taken them out of the water, heat some butter in a spider
and put in the spaetzle, and then scramble a few eggs over all, stirring
eggs and spaetzle together. Serve hot.
SOUR SPATZEN
Brown three tablespoons of flour with one tablespoon of sweet drippings,
add a small onion finely chopped, then cover the spider and let the
onion steam for a little while; do this over a low heat so there will be
no danger of the union getting too brown; add vinegar and soup stock and
two tablespoons of sugar. Let this boil until the sauce is of the right
consistency. Serve with spaetzlen made according to the foregoing
recipe, using water in place of the milk to form the dough. Pour the
sauce over the spaetzlen before serving. By adding more sugar the sauce
may be made sweet sour.
LEBERKNADEL (CALF LIVER DUMPLINGS)
Chop and pass through a colander one-half pound of calf's liver; rub to
a cream four ounces of marrow, add the liver and stir hard. Then add a
little thyme, one clove of garlic grated, pepper, salt and a little
grated lemon peel, the yolks of two eggs and one whole egg. Then add
enough grated bread crumbs or rolled crackers to this mixture to permit
its being formed into little marbles. Drop in boiling salt water and let
cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.
MILK OR POTATO NOODLES
Boil seven or eight potatoes, peel and let them stand several hours to
dry; then grate them and add two eggs, salt and enough flour to make a
dough thick enough to roll. Roll into long, round noodles as thick as
two pencils and cut to length of baking-pan. Butter pan and lay noodles
next to each other; cover with milk and lumps of butter and bake fifteen
minutes, till yellow; serve immediately with bread crumbs browned in
butter.
KARTOFFEL KLOESSE (POTATO DUMPLINGS)
Boil about eight potatoes in their jackets and when peeled lay them on a
platter overnight. When ready to use them next day, grate, add two
eggs, salt, a little nutmeg if desired, one wine-glass of farina, a
tablespoon of chicken fat, one scant cup of flour gradually, and if not
dry enough add more flour, but be sure not to make the mixture too stiff
as this makes the balls heavy. Place balls in salted boiling water, cook
until light and thoroughly done, serve just, as they are or fried in
chicken fat until brown.
The dumplings may be made of the same mixture and in the centre of each
dumpling place stripes of bread one inch long and one-fourth inch thick
which have been fried in chicken fat and onions. Flour your hands well
and make into dumplings. Put into boiling-salted water, boil about
twenty-five minutes. Serve at once with chopped onions browned, or
browned bread crumbs and chicken fat.
WIENER KARTOFFEL KLOESSE
Boil eight potatoes. When they are very soft drain off every drop of
water, lay them on a clean baking-board and mash them while hot with a
rolling-pin, adding about one cup of flour. When thoroughly mashed,
break in two eggs, salt to taste, and flavor with grated nutmeg. Now
flour the board thickly and foil out this potato dough about as thick as
your little finger and spread with the following: Heat some fresh goose
fat in a spider, cut up part of an onion very fine, add it to the hot
fat together with one-half cup of grated bread crumbs. When brown,
spread over the dough and roll just as you would a jelly-roll. Cut into
desired lengths (about three or four inches), put them in boiling water,
slightly salted, and boil uncovered for about fifteen minutes. Pour some
hot goose grease over the dumplings.
BAIRISCHE DAMPFNUDELN, No. 1
Soak one cake of compressed yeast in a cup of lukewarm milk with a
teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a
bowl, in which you may also stir a small cup of milk and one egg. Pour
in the yeast and work all thoroughly, adding more flour, but guarding
against getting the dough too stiff. Cover up the bowl of dough and let
it raise until it is as high again, which will take at least four hours.
Flour a baking-board and mold small biscuits out of your dough, let them
raise at least half an hour. Then butter a large, round, deep pan and
set in your dumplings, brushing each with melted butter as you do so.
When all are in, pour in enough milk to reach just half way up to the
dumplings. Bake until a light brown. Eat hot, with vanilla sauce.
BAIRISCHE DAMPFNUDELN, No. 2
Make the dough just as you would in the above recipe, adding a
tablespoon of butter, and after they have risen steam instead of baking
them. If you have no steamer improvise one in this way: Put on a kettle
of boiling water, set a colander on top of the kettle and lay in your
dumplings, but do not crowd them; cover with a close-fitting lid and put
a weight on top of it to keep in the steam, when done they will be as
large again as when first put in. Take up one at first to try whether it
is done by tearing open with two forks. If you have more than enough for
your family, bake a pan of biscuits out of the remaining dough. Serve
dumplings hot with prune sauce.
APPLE SLUMP
Pare, core and quarter apples, add a little water and sugar to taste,
stew until tender and cover with the following mixture: Sift one pint of
flour and one teaspoon of baking powder, add a pinch of salt and two
cups of milk, mix and turn out onto a lightly floured board. Roll to
one-half inch thickness and place over the stewed apples, cover and cook
for ten minutes without lifting the lid. Serve hot with cream and sugar
or soft custard.
BOILED APPLE DUMPLINGS
Beat well, without separating, two eggs, add a pinch of salt, two cups
of milk and one cup of flour. To a second cup of flour, add two
teaspoons of baking powder; add this to the batter and as much more
flour as is necessary to make a soft dough. Roll out quickly one-half
inch thick. Cut into squares, lay two or three quarters of pared apples
on each, sprinkle with sugar and pinch the dough around the apples. Have
a number of pudding cloths ready, wrung out of cold water, and sprinkle
well with flour. Put a dumpling in each, leave a little room for
swelling and tie tightly. Drop into a kettle of rapidly boiling water
and keep the water at a steady boil for an hour. Serve hot with hard
sauce.
Have a saucer in the bottom of kettle to prevent burning.
FARINA DUMPLINGS
Beat yolks of four eggs with three tablespoons of goose, turkey or
chicken fat, but if these are not convenient, clear beef drippings will
do. Put in enough farina to make a good Batter. Beat whites of eggs to
a stiff froth with pinch of salt, and stir in batter. Put on in large
boiler sufficient water to boil dumplings and add one tablespoon of
salt. When boiling drop in by tablespoons. Boil one hour. This quantity
makes twenty dumplings.
HUCKLEBERRY DUMPLINGS
Take a loaf of stale bread; cut off the crust and soak in cold water,
then squeeze dry. Beat three eggs light, yolks and whites together add
one quart berries and mix all together with a little brown sugar and a
pinch of salt. Boil steadily one hour, serve with hard sauce.
PLUM KNOEDEL (HUNGARIAN)
Boil several potatoes, mash, mix with one egg yolk, a little salt and
enough flour to make a dough soft enough to hold the impress of the
finger. Roll out and cut into four-cornered pieces; in each square place
a German plum which has had the pits removed and a mixture of sugar and
cinnamon; put in place of the pit. Roll each square into a round
dumpling; put these into a pan with boiling; salted water and let them
cook covered for six or eight minutes. When done, serve with some bread
crumbs browned in butter or schmalz and spread over the knoedel.
PEAR DUMPLING (BIRNE KLOESSE)
Take half a loaf of white bread or as much stale white bread, soak the
white part and grate the crust, add one cup of suet chopped very fine,
one cup of flour, one egg, salt and spices to taste, and one-half
teaspoon of baking-powder. Make this into a dumpling, put it on a tiny
plate in a large kettle. Lay prunes and pears around, about a pound of
each, one cup of brown sugar, two pieces of stick cinnamon, dash of
claret and cold water to almost cover; then cover kettle tightly and
boil four hours. Serve hot.
Prunes and dried apples may be used as well.
PEACH DUMPLINGS
Make a dough of a quart of flour and a pint of milk, or water, a
tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar;
add a piece of compressed yeast, which has previously been dissolved in
water. Let the dough raise for three hours. In the meantime make a
compote of peaches by stewing them with sugar and spices, such as
cinnamon and cloves. Stew enough to answer for both sauce and filling.
When raised, flour the baking-board and roll out the dough half an inch
thick. Cut cakes out of it with a tumbler, brush the edges with white of
egg, put a teaspoon of peach compote in the centre of a cake and cover
it with another layer of cake and press the edges firmly together. Steam
over boiling water and serve with peach sauce. A delicious dessert may
also be made by letting the dough rise another half hour after being
rolled out, and before cutting.
Compote of huckleberries may be used with these dumplings instead of
peaches, if so desired.
CHERRY ROLEY-POLEY
Make a rich baking-powder biscuit dough, and roll it out until it is
about two-thirds of an inch thick. Pit and stew enough cherries to make
a thick layer of fruit and add sugar to taste. Spread them over the
dough thickly and roll it up, taking care to keep the cherries from
falling out. Wrap a cloth around it, and sew it up loosely with coarse
thread, which is easily pulled out. Allow plenty of room for the dough
to rise. Lay the roley-poley on a plate, set it in a steamer and steam
for an hour and a half. Serve in slices, with cream or sauce.
SHABBAS KUGEL
Soak five wheat rolls in water, then press the bread quite dry, add one
cup of drippings or one-half pound of suet chopped very fine, a pinch of
salt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon
rind, one-half cup of sugar, one tablespoon of water. Stir all together
thoroughly, grease the kugel pot well with warm melted fat, pour in the
mixture and send it Friday afternoon to the bakery where it will remain
till Saturday noon; it will then be baked brown. If one has a coal range
that will retain the heat for the length of time required, it will be
baked nicely. The kugel must be warm, however, when served.
KUGEL (SCHARFE)
If one desires an unsweetened kugel omit the sugar and cinnamon in the
recipe above and season with salt and pepper. When required for any
other meal but Shabbas, a kugel can be baked brown in two hours.
KUGEL
Soak five ounces of white bread--it may be stale bread--in cold water;
then squeeze out every bit of water, put it in a bowl, add three-fourths
cup of soft goose fat in small pieces, five whole eggs; one cup of
flour, one-half cup of sugar, one-fourth cup of cracker meal, three
apples and two pears cut in small pieces, two dozen raisins with the
seeds removed, salt to taste, a tiny pinch of pepper, one-quarter
teaspoon each of cinnamon and allspice. Mix all well together, and pour
into an iron pan that has the bottom well covered with goose-fat; stick
a few pieces of cut apple or pear in the top of the pudding. Pour a cup
of cold water over all; place in the oven to bake. Bake slowly for five
or six hours. If the water cooks out before it is ready to brown, add
more. Bake brown, top and bottom.
NOODLE KUGEL
Cook three cups of broad noodles in salted boiling water ten minutes.
Drain and add three-fourths cup of chicken or goose fat and four eggs,
well beaten. Place in a well-greased iron pot and bake until the top of
the kugel is well browned. Serve hot with raspberry jelly or stewed
fruit of any kind.
PEAR KUGEL
Cream one cup of rendered fat with one cup of sugar, add one-half loaf
of bread, previously soaked and pressed dry, a little salt, one-fourth
cup of flour. Grease pudding-dish and put in alternate layers of the
mixture and pears that have been boiled with water, sugar and claret.
Bake slowly three hours.
KRAUT KUGEL
Chop up cabbage and let stew in fat slowly until quite brown. Do this
the day previous to using. Next day mix in with the stewed cabbage
one-fourth of a loaf of bread soaked in water and squeezed dry, one-half
cup of flour, one-half cup of brown sugar, one-eighth pound of raisins,
some finely chopped citron, one-fourth pound of almonds (mixed with a
few bitter almonds), one-half teaspoon of salt, some cinnamon and
allspice, about a teaspoon, juice and peel of one lemon and four eggs.
Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake
slowly.
APPLE KUGEL
Soak half a loaf of bread in water and squeeze dry, shave a cup of suet
very fine and cut up some tart apples in thin slices. Add sugar,
raisins, cinnamon, about one-quarter cup of pounded almonds and the
yolks of three eggs. Mix all thoroughly. Add whites beaten to a stiff
froth last. Bake one hour.
RICE KUGEL
Boil one cup of rice in water until done, then let it cool. In the
meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup
of powdered sugar, a little cinnamon, the grated peel of one lemon, the
yolks of three eggs, adding one at a time; one-half cup of raisins
seeded, one-half pound of stewed prunes pitted, then add the cold rice.
One-half cup of pounded almonds mixed with a few bitter ones improves
this pudding. Serve with a pudding sauce, either wine or brandy. This
pudding may be eaten hot or cold and may be either baked or boiled. If
baked, one hour is required; if boiled, two hours; the water must be
kept boiling steadily. Left-over rice may be used, butter instead of the
fat, and the rice may be boiled in milk.
APPLE SCHALET, No. 1
Take one pound of fresh beef heart fat, shave it as fine as possible
with a knife. Sift one quart of flour into a deep bowl, add two tumblers
of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt,
then add the shaved heart fat and work well into the sifted flour. Put
it on a pie-board and work as you would bread dough, with the palm of
your hand, until it looks smooth enough to roll. Do not work over five
minutes. Now take half of this dough, flour your pie-board slightly and
roll out as you would pie dough, about once as thick. Grease a deep
pudding-dish (an iron one is best), one that is smaller at the bottom
than the top, grease it well, line the pudding-dish, bottom and sides,
clear to the top, fill this one-third full with chopped tart apples,
raisins, part of a grated lemon peel, citron cut quite fine, pounded
almonds and melted drippings here and there. Sprinkle thickly with
sugar, half brown and half white, and a little ground cinnamon. Moisten
each layer with one-half wine-glass of wine. Now put another layer of
dough, rolling out half of the remaining dough and reserving the other
half for the top covering, fill again with apples, raisins, etc., until
full, then put on top layer. Press the dough firmly together all round
the edge, using a beaten egg to make sure of its sticking. Roll the side
dough over the top with a knife and pour a cup of water over the pudding
before setting it in the oven. Time for baking, two hours. If the top
browns too quickly, cover.
This advantage of this pudding is, it may be baked the day previous to
using, in fact, it is better the oftener it is warmed over--always
adding a cup of water before setting it in the oven. Before serving the
pudding turn it out carefully on a large platter, pour a wine-glass of
brandy which has been slightly sweetened over the pudding and light it,
carry to the table in flames. A novice had better try this pudding
plain, omitting the wine, brandy, almonds and citron, moistening with
water instead of wine before baking. Almost as nice and very good for
ordinary use. Some apples require more water than others, the cook
having to use her own judgment regarding the amount required.
APPLE SCHALET, No. 2
Line an iron pudding-dish with schalet dough, greasing it well before
you do so. Chop up some apples quite fine, put on the crust, also some
raisins (seeded), sugar and cinnamon, then put another layer of pie and
another layer of chopped apples, and so on until filled, say about three
layers, the last being crust. Bake slowly and long until a nice dark
brown.
SCHALET DOUGH (MERBER DECK)
Cream four tablespoons of drippings, add a pinch of salt, two
tablespoons of granulated sugar, beat in well one egg, add one cup of
sifted flour and enough cold water to moisten dough so that it can be
rolled out--about three tablespoons will be sufficient; it depends on
the dryness of the flour how much is required.
NOODLE SCHALET
Make the quantity of noodles desired, then boil. When done, drain
through colander, pouring cold water over the noodles.
When all the water has drained off, beat up three eggs in a large bowl,
mix the noodles with the beaten eggs. Grease an iron pudding dish with
plenty of goose grease or drippings, put in a layer of noodles, then
sprinkle one-fourth cup of sugar, some pounded almonds, the grated peel
of one lemon and a few raisins; sprinkle some melted fat over this, then
add another layer of noodles, some more sugar and proceed as with the
other layer until all the noodles are used. Bake two hours. Broad or
fine noodles are equally good for this schalet. If desired, one tart
apple chopped very fine may be added with the almonds.
CARROT SCHALET
Boil one pound of carrots, let them get perfectly cold before grating
them. In the meanwhile cream a heaping tablespoon of drippings or
chicken fat and four tablespoons of sugar, add gradually the yolks of
four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a
little grated nutmeg, three tablespoons of flour, one teaspoon of
baking-powder, pinch of salt, and the beaten whites last. Heat a few
tablespoons of fat in a pudding dish, pour in the mixture and bake in a
moderate oven one hour, then sprinkle sugar and cinnamon and return to
oven for a few moments to brown. Serve hot.
SEVEN LAYER SCHALET
Take two cups of flour, one egg, three tablespoons of fat, one cup of
water, a little sugar, pinch of salt, and knead lightly. Put dough aside
in a cold place while you prepare a mixture of one cup of sugar, one and
one-half teaspoons of cinnamon and three tablespoons of bread crumbs.
Cut dough in seven pieces and roll out each piece separately. Place one
layer on a greased baking-tin and spread the layer with melted fat and
sprinkle with sugar and cinnamon; place upon this the second layer,
sprinkle on this two ounces of sweet and bitter almonds which have been
grated and mixed with sugar; over this place the third layer and spread
with oil, sprinkle with cinnamon and sugar and one-half pound of
cleaned, seedless raisins. Place the fourth layer on and spread with
jelly and one-half pound of citron cut up very small. Cover over with
another layer, spread fat and sprinkle with cinnamon and sugar and
grated lemon peel and juice of lemon. Place the sixth layer and spread
and sprinkle with sugar and cinnamon. Put on the last layer and spread
with fat and sprinkle with sugar and cinnamon. Cut in four-cornered
pieces and bake thoroughly and until a nice brown.
This schalet may be made and left whole; a frosting put on top and when
well baked will keep for a month or more.
BOILED POTATO PUDDING
Stir the yolks of four eggs with one-half cup of sugar, add one-half cup
of blanched and pounded almonds; grate in the peel, also the juice of
one lemon, one-half pound of grated potatoes that have been boiled the
day before. Lastly add the stiffly beaten whites, some salt and more
potatoes, if necessary. Grease your pudding-pan well, pour in the
mixture and bake. Set in a pan of water in oven; water in pan must not
reach higher than one-half way up the pudding-form. Bake one-half hour.
Turn out on platter and serve with a wine, chocolate, or lemon sauce.
One can bake in an iron pudding-form without the water.
POTATO SCHALET
Peel and grate five or six large potatoes and one onion. Soak some bread
and two or three crackers. Press out the water and add to the potatoes
and onion, salt to taste. Add two tablespoons of boiling fat and one
beaten egg. Have plenty of hot fat in pan, put in the pudding, pour over
it one cup of cold water. Bake in hot oven one hour.
Two slices of white bread, one inch thick, will be sufficient bread for
this schalet.
SWEET POTATO PUDDING
Take one quart of grated, raw sweet potatoes, one tablespoon leach of
meat fat and chicken fat, one half pound of brown sugar, one-half pint
of molasses, one and one-half pints of cold water, one saltspoon of salt
and a little black pepper, grated orange peel, ginger, nutmeg and
cinnamon to taste. Pour into greased baking-pan and bake until it
jellies. Bake in moderate oven. May be eaten as a dessert, warm or cold.
APPLE STRUDEL, No. 1
Sift two cups of flour, add pinch of salt and one teaspoon of powdered
sugar. Stir in slowly one cup of lukewarm water, and work until dough
does not stick to the hands. Flour board, and roll, as thin as possible.
Do not tear. Place a tablecloth on table, put the rolled out dough on
it, and pull gently with the hands, to get the dough as thin as tissue
paper.
Have ready six apples chopped fine, and mixed with cinnamon, sugar,
one-half cup of seedless raisins, one-half cup of currants. Spread this
over the dough with plenty of chicken-fat or oil all over the apples.
Take the tablecloth in both hands, and roll the strudel, over and over,
holding the cloth high, and the strudel will almost roll itself. Grease
a baking-pan, hold to the edge of the cloth, and roll the strudel in.
Bake brown, basting often with fat or oil.
APPLE STRUDEL, No. 2
Into a large mixing bowl place one and one-half cups of flour and
one-quarter teaspoon of salt. Beat one egg lightly and add it to
one-third cup of warm water and combine the two mixtures. Mix the dough
quickly with a knife; then knead it, place on board, stretching it up
and down to make it elastic, until it leaves the board clean. Now toss
it on a well-floured board, cover with a hot bowl and keep in a warm
place. While preparing the filling lay the dough in the centre of a
well-floured tablecloth on the table; roll out a little, brush well with
some melted butter, and with hands under dough, palms down, pull and
stretch the dough gently, until it is as large as the table and thin as
paper, and do not tear the dough. Spread one quart of sour apples,
peeled and cut fine, one-quarter pound of almonds blanched and chopped,
one-half cup of raisins and currants, one cup of sugar and one teaspoon
of cinnamon, evenly over three-quarters of the dough, and drop over them
a few tablespoons of melted butter. Trim edges. Roll the dough over
apples on one side, then hold cloth high with both hands and the strudel
will roll itself over and over into one big roll, trim edges again. Then
twist the roll to fit the greased pan. Bake in a hot oven until brown
and crisp and brush with melted butter. If juicy small fruits or berries
are used, sprinkle bread crumbs over the stretched dough to absorb the
juices. Serve slightly warm.
RAHM STRUDEL
Prepare the dough as for Apple Strudel as directed in the foregoing
recipe, drip one quart of thick sour milk on it lightly, with a large
spoon, put one cup of grated bread crumbs over the milk, add two cups of
granulated sugar, one cup of chopped almonds, one cup of raisins, and
one teaspoon of cinnamon, roll and place in well-buttered pan, put small
pieces of butter over the top, basting frequently. Serve warm with
vanilla sauce. One-half this quantity may be used for a small strudel.
CHERRY STRUDEL
Make a dough of two cups of flour, a pinch of salt and a little lukewarm
water; do not make it too stiff, but smooth. Slap the dough back and
forth. Do this repeatedly for about fifteen minutes. Now put the dough
in a warm, covered bowl and set it in a warm, place for half an hour. In
the meantime stem and pit two quarts of sour cherries. Grate into them
some stale bread (about a plateful); also the peel of half a lemon, and
mix. Add one cup of sugar, some ground cinnamon and about four ounces of
pounded sweet almonds, mix all thoroughly. Roll out the dough as thin as
possible, lay aside the rolling-pin and pull, or rather stretch the
dough as thin as tissue paper. In doing this you will have to walk all
around the table, for when well stretched it will cover more than the
size of an ordinary table. Pull off all of the thick edge, for it must
be very thin to be good (save the pieces for another strudel). Pour a
little melted goose-oil or butter over this, and sprinkle the bread,
sugar, almonds, cherries, etc., over it; roll the strudel together into
a long roll. Have ready a long baking-pan well greased with either
butter or goose-fat; fold the strudel into the shape of a pretzel.
Butter or grease top also and bake a light brown; baste often while
baking. Eat warm.
MANDEL (ALMOND) STRUDEL
Prepare the dough as for Apple Strudel No. 2. Blanch one-half pound of
almonds and grind, when dried beat the yolks of four eggs light with
one-quarter pound of granulated sugar, add the grated peel of one lemon
and mix in the almonds. Spread over the dough with plenty of oil, butter
or fat and roll. Bake; baste very often.
CABBAGE STRUDEL
Heat one-half cup of goose-fat, add one medium-sized cabbage and let it
simmer until done, stirring constantly to keep from burning. While
cooling prepare strudel dough, fill with cabbage and one cup of raisins
and currants mixed, two cups of granulated sugar, one-half cup of
chopped almonds and one teaspoon cinnamon, roll and put little pieces of
grease on top; bake in hot oven and baste frequently. The pans in which
the strudel is baked must be greased generously. Serve this strudel hot.
This strudel may be made for a milk meal by substituting butter for fat.
QUARK STRUDEL (DUTCH CHEESE)
Make a strudel or roley-poley dough and let it rest until you have
prepared the cheese. Take half a pound of cheese, rub it through a
coarse sieve or colander, add salt, the yolks of two eggs and one whole
egg, sweeten to taste. Add the grated peel of one lemon, two ounces of
sweet almonds, and about four bitter ones, blanched and pounded, four
ounces of sultana raisins and a little citron chopped fine. Now roll out
as thin as possible, spread in the cheese, roll and bake, basting with
sweet cream.
STRUDEL AUS KALBSLUNGE
Wash the lung and heart thoroughly in salt water, and put on to boil in
cold water, adding salt, one onion, a few bay leaves and cook until very
tender. Make the dough precisely the same as any other strudel. Take the
boiled lung and heart, chop them as fine as possible and stew in a
saucepan with some fat, adding chopped parsley, a little salt, pepper
and mace, or nutmeg, the grated peel of half a lemon and a little wine.
Add the beaten yolks of two eggs to thicken, and remove from the fire to
cool. Roll out the dough as thin as possible, fill in the mixture and
lay the strudel in a well-greased pan; put flakes of fat on top and
baste often. Eat hot.
RICE STRUDEL
Prepare the dough same as for Apple Strudel. Leave it in a warm place
covered, until you have prepared the rice. Wash a quarter of a pound of
rice in hot water--about three times--then boil it in milk until very
soft and thick. Let it cool, and then add two ounces of butter, the
yolks of four eggs, four ounces of sugar and one teaspoon of vanilla,
some salt and the beaten whites of two eggs, mix thoroughly. When your
dough has been rolled out and pulled as thin as possible, spread the
rice over it and roll. Add pounded almonds and raisins if desired. Put
in a greased pan and bake until brown, basting with sweet cream or
butter.
*CEREALS*
The cereals are the most valuable of the vegetable foods, including as
they do the grains from which is made nearly all the bread of the world.
For family use, cereals should be bought in small quantities and kept in
glass jars, tightly covered.
Variety is to be found in using the different cereals and preparing them
in new ways. Many cereals are improved by adding a little milk during
the latter part of the cooking. Boiling water and salt should always be
added to cereals, one teaspoon salt to one cup of cereal. Long cooking
improves the flavor and makes the cereal more digestible.
Cereals should be cooked the first five minutes over the fire and then
over hot-water in a double boiler; if one cannot be procured, cook
cereal in a saucepan set in a larger one holding the hot water.
LAWS ABOUT CEREALS
To discover if cereals such as barley, wheat, oats, farina or cornmeal
are kosher, place them on a hot plate, if no worms or other insects
appear they are fit to be eaten, if not, they must be thrown away.
If flour is mildewed it must be destroyed.
OATMEAL PORRIDGE
As oatmeal is ground in different grades of coarseness, the time for
cooking varies and it is best to follow the directions given on the
packages. The meal should be cooked until soft, but should not be mushy.
The ordinary rule is to put a cup of meal into two cups of salted
boiling water (a teaspoon of salt), and let it cook in a double boiler
the required time. Keep covered until done; then remove the cover and
let the moisture escape.
COLD OATMEAL
Oatmeal is very good cold, and in summer is better served in that way.
It can be turned into fancy molds or into small cups to cool, and will
then hold the form and make an ornamental dish.
OATMEAL WITH CHEESE
Cook one cup of oatmeal overnight and just before serving add one
tablespoon of butter and one cup grated cheese. Stir until the cheese is
melted and serve at once.
BAKED APPLE WITH OATMEAL
Pare and core the apples and fill the core space with left-over oatmeal
mush. Put the apples in a baking dish; sprinkle with sugar; pour a
little water into the bottom of the pan and bake in a moderate oven
until the apples are tender. Serve warm with cream for breakfast or
luncheon.
WHEAT CEREALS
Wheat cereals, like oatmeal, are best cooked by following the directions
on the package. Most of them are greatly improved by the addition of a
little milk or by a few chopped dates or whole sultana raisins.
CORNMEAL MUSH
Mix together one cup of cornmeal and one teaspoon of salt, and add one
cup of cold water gradually, stirring until smooth. Pour this mixture
into two cups of boiling; water in a double boiler and cook from three
to five hours. Serve hot with cream and sugar.
SAUTED CORNMEAL MUSH
Put left-over mush into a dish and smooth it over the top. When cold cut
into slices one-half inch thick. Dip each slice into flour. Melt
one-half teaspoon of drippings in a frying-pan and be careful to let it
get smoking hot. Brown the floured slices on each side. Drain if
necessary and serve on a hot plate with syrup.
FARINA
To one-half cup of farina take one teaspoon of salt; pour gradually into
three cups of boiling water and cook the mixture in a double boiler for
about one hour.
HOMINY
Get the unbroken hominy and after careful washing soak it twenty-four
hours in the water. Cook one cup of hominy slowly in the same water in a
covered vessel for eight hours or until all the water has been absorbed
by the hominy; add two tablespoons of butter, one teaspoon of salt and
two tablespoons of cream and serve as a vegetable or as a cereal with
sugar and cream.
MARMELITTA
Take two cups of coarse cornmeal and four cups of cold water put on to
boil; add one-half teaspoon of salt. Stir the cornmeal continually and
when done place on platter, spread with butter, sharf cheese or any
cheese such as pot or cream cheese. To be eaten warm.
POLENTA
Place one cup of yellow cornmeal and three cups of cold water in a
double boiler, add one teaspoon of salt, one-half teaspoon of pepper and
cook for forty minutes. While still hot add one and one-half cups of
grated cheese to the mixture and heat until it melts. Turn the mixture
into a greased bowl and allow it to set. The meal may be sliced an inch
thick or cut with a biscuit cutter and then fried in hot vegetable oil.
Serve with white or tomato sauce as desired.
BARLEY, TAPIOCA, SAGO, ETC
Add one teaspoon of salt to one quart of boiling water and pour
gradually on one-half cup of barley or other hard grain and boil until
tender, from one to two or more hours, according to the grain, and have
each kernel stand out distinct when done. Add more boiling water as it
evaporates. Use as a vegetable or in soups. Pearl barley, tapioca and
sago cook quicker than other large grains.
BOILED RICE
Put one-half cup of rice in a strainer; place the strainer over a bowl
nearly full of cold water; rub the rice; lift the strainer from the bowl
and change the water. Repeat this until the water in the bowl is clear.
Have two quarts of water boiling briskly, add the rice and one
tablespoon of salt gradually so as not to stop the boiling; boil twenty
minutes or until soft, do not stir; drain through a colander and place
the colander over boiling water for ten minutes to steam. Every grain
will be distinct. Serve as a vegetable or as a cereal with cream and
sugar.
RICE IN MILK
Clean the rice as for boiling in water; and cook one-half cup of rice
with one and one-half cups of hot milk and one-half teaspoon of salt,
adding a few seeded or sultana raisins if desired. Serve hot like boiled
rice or press into small cups, cool and serve with cream and sugar.
RICE WITH GRATED CHOCOLATE
Cook one-half cup of rice, place in hot serving dish, sprinkle
generously with grated sweet chocolate; set in oven one minute and
serve.
STEAMED RICE
Wash two cups of rice carefully put in double boiler; add eight cups of
cold water and a pinch of salt and steam for two hours; do not stir.
Serve with any kind of stewed fruit or preserve.
APPLES WITH RICE
Boil one cup of rice in water or milk; rub the kettle all over with a
piece of butter before putting in the rice, season with salt and add a
lump of butter. When cooked, add about six apples, pared, quartered and
cored, sugar and cinnamon. This makes a nice side dish, or dessert,
served with cream.
BOILED RICE WITH PINEAPPLE
Boil as much rice as desired and when done slice up the pineapple and
add, with as much sugar as is required to sweeten to taste.
BAKED RICE
Arrange two cups of boiled rice in a baking dish in layers, covering
each with grated cheese, a little milk, butter, salt and red pepper.
Spread one cup of grated bread crumbs over all and bake in a moderate
oven until the crumbs are browned.
SWEET RICE
Clean and wash one cup of rice. Put on to boil with cold water, add a
pinch of salt. When done drain off the water, if any; add two cups of
milk, stir in and let boil for five minutes. Dish up, then sprinkle
sugar and cinnamon generously over the top. The yolk of an egg can be
added just before serving if desired.
EGGS BAKED IN RICE
Line a buttered dish with steamed rice. Break the eggs in the centre,
dot with butter, sprinkle with salt, pepper and bake in a moderate oven.
RICE AND NUT LOAF
Boil one-half cup of rice (brown preferred); drain and dry it. Mix with
an equal quantity of bread crumbs. Add level teaspoon of salt and
one-half saltspoon of black pepper. Stir in one cup of chopped
nuts--pecans or peanuts. Add one tablespoon of chopped parsley and one
egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan
into baking-pan and bake slowly three-quarters of an hour. Serve with
cream sauce or puree of peas.
PILAF
Put two cups of water on to boil, add juice of two tomatoes and a pinch
of salt. When boiling, add one cup of rice and let cook until the water
has evaporated. Then add melted butter, mix well, and keep in warm
place, covered, until ready to serve.
SPANISH RICE
Put one cup of washed rice in frying-pan with four or five tablespoons
of poultry fat; add three onions chopped and two cloves of garlic minced
fine. Fry ten minutes; add one red pepper or one canned pimento chopped,
or one teaspoon of paprika, and three ripe tomatoes or two cups of
strained tomatoes and one teaspoon of salt. Cook slowly about one hour,
and as the water evaporates, add more boiling water to keep from
burning.
LEFT-OVER CEREALS
Oatmeal, hominy, cracked wheat, and other cereals which are left over
can be added next day to the fresh stock, for they are improved by long
boiling and do not injure the new supply, or such as is left can be
molded in large or in small forms, and served cold with cream, or milk
and sugar. In warm weather cereals are nicer cold than hot. Cold hominy
and mush, cut into squares and fried, so that a crisp crust is formed on
both sides,--also hominy or farina, rolled into balls and fried,--are
good used in place of a vegetable or as a breakfast dish.
Any of the cereals make good pancakes, or a small amount added to the
ordinary pancake batter improves it.
*EGGS*
Eggs and the foods into which they enter are favorite articles of diet
in most households. They are an agreeable substitute for meat and even
when high in price make a cheaper dish than meat.
A fresh egg should feel heavy, sink in water, and when held to a bright
light show a clear round yolk.
TO PRESERVE EGGS
In the early spring or fall when eggs are plentiful and at their best,
pack them away for future use. Use strictly fresh eggs with perfect
shells (no cracks). Buy water glass at drugstore. Use ten parts water to
one of water glass. Boil water, when cool add water glass and beat well.
Use an earthen jar or crock, pack in rows and pour over the liquid
mixture to cover well. Place old plate over eggs in crock to keep them
under water. Put cover on jar and keep in cool place. More eggs may be
added at any time if well covered with the liquid mixture.
For fifteen dozen eggs use one quart water glass.
TO KEEP EGG YOLKS
The yolks may be kept several days and be as if just separated from the
whites if they are placed in a cup previously rinsed with cold water and
a pinch of salt added to them. The cup must be closely covered with a
wet cloth, and this must be changed and well rinsed in cold water every
day.
When whites are left over make a small angel cake or any of the cookies
which require the whites of egg only.
When yolks are left over use for making mayonnaise.
POACHED OR DROPPED EGGS
Fill a pan with boiling, salted water. Break each egg into a wet saucer
and slip it into the water; set the pan back where water will not boil.
Dip the water over the eggs with a spoon. When the white is firm and a
film has formed over the yolk, they are cooked. Take them up with a
skimmer, drain and serve hot, on toast. Season with salt.
BOILED EGGS
Soft-boiled eggs may be prepared in two ways. The eggs may be dropped
carefully into boiling water and boiled three minutes, or they may be
placed in a covered vessel of boiling water and allowed to stand in a
warm place (but not on the stove) for ten minutes. Eggs prepared in this
way are sometimes called "Coddled Eggs." They are much more delicate and
digestible than the usual "Boiled Eggs."
Hard-boiled eggs should be cooked in boiling water for fifteen or twenty
minutes and then dropped in cold water to prevent the yolk from turning
dark.
SCRAMBLED EGGS
Break into a bowl as many eggs as required, add salt and pepper. Have
some very hot butter in the frying-pan on the stove; pour in the eggs,
stir constantly until set, not stiff, and serve on a hot platter at
once.
FRIED EGGS
Melt in a frying-pan a piece of butter, or fat for a meat meal. When
hot, drop in the eggs, one at a time, being careful not to break the
yolk. When the white of the egg is set they are done, though some
persons like them turned over and cooked on the other side. Remove from
the pan with a cake turner.
BAKED EGGS
Butter individual baking dishes and break an egg in each, being careful
to keep the yolk whole. Put on each egg a bit of butter, a little pepper
and salt. Bake in moderate oven from four to six minutes.
BAKED EGGS WITH CHEESE
Butter a baking dish of a size necessary for number of eggs desired,
break eggs into dish, add salt, paprika, pepper to taste, one tablespoon
of cream, and two tablespoons of grated cheese.
Place dish in a pan of hot water in moderate oven for five minutes until
eggs are set.
TOMATO WITH EGG
Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust
with salt, pepper, and finely chopped parsley. Place in moderate oven
until egg is set. Serve with cream sauce.
BAKED EGG WITH TOMATOES
Remove the skin from six fresh tomatoes or take one-half can of
tomatoes, chop them and put them on stove and cook for twenty minutes;
season with one tablespoon of chopped parsley, half an onion chopped,
salt and pepper; thicken at the end of that time with one teaspoon of
melted butter mixed with one tablespoon of flour. Put aside to cool.
Then mix in the yolks of four eggs well beaten, and lastly cut and fold
in the four whites. Butter a pudding dish and set this mixture in the
oven in a pan of lukewarm water and bake in a moderate oven until a
golden brown.
PLAIN OMELET
To make an omelet for breakfast or luncheon for two persons, take three
eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the
yolks of the eggs, the milk and salt to a light foam with an egg whip.
Slowly add the yolk mixture to the whites of the eggs, which should be
beaten to a stiff froth in a big bowl. After the yolks and milk are well
whipped through the whites, beat the whole together for a few minutes
with the egg-beater.
In an omelet pan or a large frying-pan put a tablespoon of good butter.
When the butter is bubbling hot, pour in the omelet mixture. Stir it
lightly for the first minute with a broad-bladed knife, then stop
stirring it; and, as the mixture begins to stiffen around the edge, fold
the omelet toward the centre with the knife. As soon as it is properly
folded, turn it over on a hot platter. Decorate with sprigs of parsley
and serve.
SWEET OMELET
Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour
with a little of the milk, then add the rest of the milk and the yolks
of the eggs. Beat the whites of the eggs to a stiff froth and pour into
the flour, milk and yolks. Put a piece of butter into a spider and let
it get hot, but not so hot that the butter will burn. Then pour the
mixture in and put in a moderate oven to bake in the spider. It takes
about ten minutes to bake. Then slip a knife under it and loosen it and
slip off on a large plate. Sift powdered sugar on top and serve with a
slice of lemon.
SWEET OMELET FOR ONE
One egg, beat white separately, two tablespoons of cold sweet milk, a
pinch of salt. Brown on both sides or roll, spread with compote or
sprinkle powdered sugar thickly over it. Serve at once.
SPANISH OMELET
In a chopping bowl place two nice large ripe tomatoes, first peeling
them; one large or two medium-sized white Texas onions, two sprigs of
parsley, and one large green-bell pepper, first removing most of its
seeds.
Chop these ingredients well together quite fine, turn them into a
saucepan and let them cook over rather a brisk heat until quite soft.
Put no water in this mixture. Add a tablespoon of olive oil or of butter
before it begins to cook and season well with salt and red pepper.
Make the omelet the same as the plain one, but use water instead of milk
in mixing it, and only use two tablespoons of water for the six eggs
required.
After the eggs are sufficiently beaten, mixed, and in the pan over the
fire, and when the edges begin to stiffen, cover the surface of the
omelet to within an inch of the edge with the cooked vegetables. Fold
the omelet quickly and turn it on a hot platter. Pour around it all the
vegetables left in the pan and serve.
RUM OMELET
Take six eggs, beat whites and yolks well, add a pinch of salt and a
teaspoon of brandy. Fry in a spider quickly and spread with a compote of
huckleberries or any other fruit. Roll up the omelet, pour a very small
wineglass of rum over it, light it and serve at once.
SWEET ALMOND OMELET
Prepare one-half cup of sweet almonds, blanched, chopped fine and
pounded smooth. Beat four eggs slightly, add four tablespoons of cream
and turn it into a hot omelet pan on which you have melted one
tablespoon, of butter. Cook carefully, drawing the cooked portion into
the centre and tilting the pan to allow the liquid part to run over the
bare pan. When nearly all set, sprinkle the almonds over the surface and
turn the edges over until well rolled. Then slip it out on a hot dish
and dredge with powdered sugar, and scatter several salted almonds over
the top. Serve immediately.
CORN OMELET
Take one-half cup of canned corn and chop it very fine (or the same
amount cut from the cob). Add to that the yolk of one egg, well beaten
with pepper and salt to taste, and two tablespoons of cream. Beat the
white of the egg very stiff and stir in just before cooking. Have the
pan very hot and profusely buttered. Pour the mixture on, and when
nicely browned, turn one half over the other, as in cooking other
omelets.
HERB OMELET
Take six eggs and beat well in a bowl. Add two tablespoons of cold water
and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of
chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon
of fine butter, shaved in little pieces. Mix well with a wooden spoon.
Dissolve in the spider the butter and add at once the beaten eggs, etc.,
inclining the spider to the handle for an instant and then shaking the
omelet into the centre and turn up the right edge, then the left and fry
briskly five minutes and serve.
POACHED EGGS WITH FRIED TOMATOES
Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have
prepared slices of bread cut round, and fried in butter. Put on a hot
platter with a slice of tomato on each. Poach as many eggs as are
required, in boiling salt water. Lift out very carefully, placing one
egg on each tomato. Add to the gravy in which tomatoes were fried, two
tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of
mushroom catsup, juice of half a lemon, and a teaspoon of flour to
thicken. Cook up once and pour over eggs. Serve very hot.
EGGS POACHED IN TOMATO SAUCE
Make a sauce of one tablespoon of butter, one tablespoon of flour, one
and one-half cups of canned tomatoes rubbed through a strainer, a pinch
of soda, salt, pepper and sugar to taste. When sufficiently cooked drop
in the required number of eggs, cook until the white is firm, basting
the eggs often with the sauce. When done, lift the eggs carefully to
squares of toast and pour the sauce around them.
EGGS PIQUANT
Set to boil the following mixture: Pour into the kettle water to the
depth of about one inch, adding a little salt and half a cup of vinegar.
When this boils, break in as many fresh eggs, one at a time, as you
desire to have. Do this carefully so as not to break the yolks. As soon
as the whites of the eggs are boiled, take up carefully with a
perforated skimmer and lay in cold water. Then remove to a large platter
and pour over the following sauce: Strain the sauce the eggs were boiled
in and set away until you have rubbed or grated two hard-boiled eggs,
yolks only. Add a tablespoon of butter rubbed very hard and add also
some sugar and part of the strained sauce. Boil up once and pour over
the eggs. Garnish with parsley.
OMELET SOUFFLE
Yolks of six eggs and six tablespoons of powdered sugar, added
gradually, and both beaten together until thick and smooth; juice of one
lemon and a little grated rind; whites beaten as stiff as possible,
stirred together. Put into a warm well-buttered dish; bake in quick oven
ten minutes.
WHITE SAUCE OMELET
Make a white sauce of one tablespoon of butter blended with two
tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one
teaspoon of sugar, adding one-half cup each of milk and cream. Beat the
yolks of five eggs and stir them into the sauce, then add the stiffly
beaten whites of the eggs, folding them in carefully. Melt two
tablespoons of butter in the omelet pan, when it is hot put in the
mixture and let it stand in a moderate heat for two minutes, place in a
hot oven and cook until set. Remove from the oven, turn on a hot platter
and serve.
EGGS WITH CREAM DRESSING
Blend two tablespoons of butter with three tablespoons of flour. Place
on range and stir until the butter is melted. Add one and one-half cups
of milk, stirring all the time until the mixture is thick; season with
one teaspoon of salt and a few grains of pepper. Separate the whites of
six hard-boiled eggs from the yolks. Chop the whites fine and add to the
dressing. Arrange slices of toast on a hot platter, pour the dressing
over them; force the yolks through a ricer onto the toast and dressing;
serve hot.
SCALLOPED EGGS
Use above recipe and mix one cup of bread crumbs with one tablespoon of
butter, sprinkle this over dish and bake fifteen minutes in a hot oven.
EGGS A LA MEXICANA
Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds,
and chop fine. Fry in butter half an onion and one clove of garlic. Add
one cup of uncooked rice, cover with one cup of water and cook till
tender. Add a lump of butter, salt, and, when done, cover with six eggs;
then scramble all together. Serve on a hot dish.
EGGS SPANISH
Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook
for thirty minutes fresh or canned tomatoes with minced green onions,
garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to
taste. Strain. Melt a slice of butter, add a little flour, and then add
sauce gradually. Cook ten minutes; place eggs carefully in sauce and
serve.
FRESH MUSHROOMS WITH EGGS
Peel nine good-sized mushrooms without using the stems and chop very
fine; fry two tablespoons of butter and two finely chopped onions
without browning. Add the mushrooms and steam them by covering the pan
after seasoning with salt, pepper and paprika. Before serving, beat six
whole eggs and scramble with the mushrooms. Serve on hot buttered toast.
EGG RAREBIT
Make a cream sauce. Grate one-half pound American and Swiss cheese
mixed, or American alone; add to the sauce. Chop three hard-boiled eggs,
add to the sauce, season with salt and pepper, and serve on buttered
toast.
KROSPHADA
Place two sliced onions with two ounces each of sugar and spices, pepper
and salt to taste, in a pint of pure malt vinegar and boil gently until
the onions are nearly done. Let it cool a little and then stir in six
beaten eggs and sufficient crumbled ginger-bread to make the whole quite
thick. Place again over the fire for a few minutes, stirring frequently
and mashing the mixture into a uniform paste, but be very careful that
it does not boil.
CURRIED EGGS
Melt four tablespoons of butter in a frying-pan, add one onion chopped
fine and cook until straw colored. Then add one tablespoon of curry
powder. Make a smooth paste of one-fourth of a cup of water and two
tablespoons of flour; add one tablespoon of lemon juice and one-half
teaspoon of salt. Add to the first mixture; boil five minutes. Arrange
six hard-boiled eggs in a border of rice and pour the dressing over all.
FRICASSEED EGGS
Take six hard-boiled eggs, remove shells. Roll them in flour, then in
egg to which has been added one-half teaspoon of oil, one-half teaspoon
of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a
little nutmeg and salt. When quite covered, roll in vermicelli that has
been broken into fine bits and fry in deep beef drippings. Serve with
the following sauce: One tablespoon of fat; one tablespoon of flour,
browned together; add one-half cup of white wine and a cup of bouillon.
Season with salt and cayenne and boil five minutes. Add one teaspoon
each of chopped chives and parsley, some chopped olives and mushrooms;
bring to a boil again and pour over the eggs.
EGGS EN MARINADE
Mix equal quantities of water and good meat gravy, two tablespoons each,
with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a
stew-pan and stir in gradually two well-beaten, yolks of eggs. When it
thickens and before it boils, have ready a half dozen nicely poached
eggs and pour the sauce over them. Garnish with parsley.
SCALLOPED EGGS (FLEISCHIG)
Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a
little parsley, one tablespoon of melted fat, and soup stock enough to
make a soft paste. Half fill patty-pans with the mixture. Break an egg
carefully on the top of each, sprinkle with a little salt, pepper and
cracker dust. Put in the oven and bake about ten minutes. Serve hot.
SCRAMBLED EGGS WITH BRAINS
Scald brains with hot water, clean and skin, and boil a few minutes in
fresh water. Melt a little fat in skillet, put in brains, finely
chopped, and stir well until dry and done. Add one teaspoon of chopped
parsley, pinch of salt, and three eggs well-beaten. Stir with a fork
until eggs are evenly cooked, put on hot platter, and serve immediately.
SCRAMBLED EGGS WITH SAUSAGE
Take one pound of cold, boiled sausage, skin and slice in half-inch
pieces. Place in a frying-pan with two tablespoons of hot fat; brown on
both sides a few minutes and just before serving add three eggs, beaten
slightly; mix; and cook until the eggs are set and serve immediately.
Chopped tongue root may be used instead of sausage.
SMOKED BRISKET OF BEEF AND EGGS
Take slices of smoked breast of beef, brown in frying-pan; place on hot
platter. Slip as many eggs as are needed in frying-pan and cook gently
by dripping the hot fat over them until done. Place carefully on the
beef slices and serve at once.
*CHEESE*
Cheese should not be tightly covered. When it becomes dry and hard,
grate and keep covered until ready to use. It may be added to starchy
foods.
Care should be exercised in planning meals in which cheese is employed
as a substitute for meat. As cheese dishes are inclined to be somewhat
"heavy," they should be offset by crisp, watery vegetables, water cress,
celery, lettuce, fruit salads and light desserts, preferably fresh or
cooked fruit. Another point, too, is to be considered. Whether raw or
cooked, cheese seems to call for the harder kinds of bread--crusty rolls
or biscuits, zwieback, toast, pulled bread or hard crackers.
A soft, crumbly cheese is best for cooking.
Cheese is sufficiently cooked when melted, if cooked longer it becomes
tough and leathery.
Baking-soda in cheese dishes which are cooked makes the casein more
digestible.
COTTAGE CHEESE (POT CHEESE)
Heat sour milk slowly until the whey rises to the top; pour it off, put
the curd in a bag and let it dry for six hours without squeezing it.
Pour it into a bowl and break it fine with a wooden spoon. Season with
salt. Mold into balls and keep in a cool place. It is best when fresh.
KOCH KAESE (BOILED CHEESE)
Press one quart of fine cottage cheese through a coarse sieve or
colander and set it away in a cool place for a week, stirring it once or
twice during that time; when it has become quite strong, stir it smooth
with a wooden or silver spoon; add a saltspoon of salt and one-fourth as
much of caraway seed, yolks of two eggs and an even tablespoon of flour
which has been previously dissolved in about one-half cup of cold milk;
stir the flour and milk until it is a smooth paste, adding a lump of
butter, about the size of an egg; add all to the cheese. Put the cheese
on to boil until quite thick; stirring occasionally; boil altogether
about one-half hour, stirring constantly the last ten minutes; the
cheese must look smooth as velvet. Pour it into a dish which has been
previously rinsed in cold water. Set it away in a cool place; to keep it
any length of time, cover it with a clean cloth which has been dipped in
and wrung out of beer. This cheese is excellent for rye bread
sandwiches.
A DELICIOUS CREAM CHEESE
Sweet milk is allowed to stand until it is like a jelly, but does not
separate. Then it is poured into a cheese-cloth bag and hung up to drain
until all the water is out of it and only the rich creamy substance
remains. Sometimes it takes from twelve to twenty-four hours. At the end
of this time the cheese is turned from the bag into a bowl; then to
every pint of the cheesy substance a tablespoon of butter is added and
enough salt to season it palatably. Then it is whipped up with a fork
until it is a smooth paste and enough put on a plate to make a little
brick, like a Philadelphia cheese. With two knives, one in each hand,
lightly press the cheese together in the shape of a brick, smooth it
over the top and put it away to cool. One quart of rich sour milk will
make a good sized cheese.
CHEESE BALLS, No. 1
Take one cake of cream cheese, one-quarter of a pound of chopped figs,
one-quarter of a pound of chopped walnuts, roll into balls and serve on
lettuce leaves.
CHEESE BALLS, No. 2
Mix one cake Neufchatel cheese, a piece of butter the size of the
cheese, one tablespoon of cream, one-quarter teaspoon of salt and six
dashes of Tabasco Sauce and form one large ball or several small ones
and roll in chopped pecan nuts.
CHEESE SOUFFLE
Dissolve one and one-half tablespoons of butter, add one tablespoon of
flour, stir until it loosens from the pan; add one and one-half cups of
rich milk, pepper and salt. Take from the fire, add gradually four egg
yolks and three-quarters of a cup of grated cheese, then the stiffly
beaten whites of eggs. Bake in a hot oven in china ramekins about
fifteen minutes and serve immediately.
CHEESE TIMBALS FOR TWELVE PEOPLE
Take one pint of milk, four tablespoons of flour, and use enough of the
milk to dissolve the flour, the balance put in double boiler; when it
boils, add the dissolved flour, then add one-quarter pound imported
Swiss cheese grated. Let these two boil for fifteen minutes; when cool,
add the yolks of four eggs; drop one in at a time and beat, then strain
through a fine sieve about ten minutes before you put in the pans; beat
the whites of two eggs and put in the above and mix; grease timbal
forms, fill three-quarters full only; bake in pan of boiling water
twenty minutes. Let them stand about two minutes, turn out on little
plates, and serve with tomato sauce, a sprig of parsley put on top of
each one.
WELSH RAREBIT
Melt one tablespoon of butter, add two cups finely cut American cheese,
when it melts add one-half cup of milk or stale beer, keep stirring
until it is smooth. Add one-half teaspoon of English mustard, two beaten
eggs. Cook one minute longer and salt to taste. Serve on toast.
GOLDEN BUCK
One pound of cheese, one-eighth pound of butter, one-half glass of ale,
one teaspoon of mustard, one egg (well beaten), and salt and paprika.
Put butter in pan, and when melted add cheese cut up or grated; stir,
and as cheese melts, add ale. When it begins to bubble, add egg well
beaten. Stir continually to keep from getting stringy. In two or three
minutes it will be ready to serve. Pour over hot buttered toast. This
quantity is sufficient for four persons.
CHEESE BREAD
Take six thick slices of stale bread, well buttered; cut them in two;
dip into milk; then place in a baking dish, with alternating layers of
thinly sliced cheese, having cheese for top. Add half a cup of milk,
into which a half teaspoon of dry mustard has been put. Bake in quick
oven fifteen minutes. Serve at once.
GREEN CORN, TOMATOES AND CHEESE
Into one tablespoon of melted butter stir two cups of grated cheese
until it, too, is melted. Add three-quarters of a cup of canned or
grated fresh corn, one ripe green pepper, stir them, add one egg yolk
mixed with one-half cup of tomato puree, one teaspoon of salt, one-half
teaspoon of paprika. Toast five slices of bread and pour this mixture
over it. Serve hot.
RICE AND CHEESE
Melt two ounces of butter in a stew-pan; fry in the buttery finely
minced onion. When this is of a nice golden color stir into it a
quarter of a pound of well-boiled rice. Work it well with a fork and
then pour all into a buttered pie dish. Dredge over with a good coating
of grated cheese, sprinkle the surface with melted butter and bake until
nicely browned.
MACARONI AND CHEESE
Break three ounces of macaroni--noodles or spaghetti answer equally
well--into small pieces, boil in rapidly boiling salted water; when
tender drain off the water and add half a pint of milk; cook slowly till
the macaroni has absorbed most of the milk. To half a pint of thick
white sauce add two ounces of grated cheese and mix with the macaroni;
last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it
with browned bread crumbs and pour in the macaroni mixture; steam gently
for about half an hour, turn out and fill the centre with stewed
tomatoes and mushrooms.
CHEESE OMELET
Cook in double boiler one cup of milk, add one tablespoon of butter, one
tablespoon of flour blended together and cook till thick; one cup of
cheese cut up added, and stir till dissolved. Remove from fire and stir
in yolks of four eggs beaten, one-half teaspoon of salt (pepper). Fold
in whites of four eggs beaten stiff and a pinch of baking powder. Bake
in a buttered dish one-half hour.
CHEESE AND SWEET GREEN PEPPERS
Cheese and peppers make a very nice combination. Melt two ounces of
cheese, add a tablespoon of chopped peppers and the same amount of
butter, a little paprika, salt, and if liked, mustard. When the
ingredients have been well blended pour the mixture on hot buttered
toast and serve.
CHEESE FONDUE
Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a
speck of bicarbonate of soda in a drop of hot water and add to the milk,
one egg, yolk and white beaten separately, one-half cup of dry cheese
grated, one tablespoon of butter, salt and pepper to taste, beat well,
pour into a well buttered baking dish, strew dry crumbs moistened with
butter over the top, and bake in a hot oven until light brown. Serve at
once in the dish in which it is baked.
TOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE)
Place two tablespoons of butter in a pan (after having the water boil to
heat the pan). Let butter melt, add one small onion chopped fine and
cook until soft, a pint of tomatoes strained and let come to a boil; add
one-half pound mild cheese cut fine; and stir until smooth. Break in
three eggs and stir hard until eggs are done. Serve on buttered toast.
CRACKERS AND CHEESE
Split in two some Bent's water biscuits; moisten them with hot water and
pour over each piece a little melted butter and French mustard; then
spread with a thick layer of grated cheese; sprinkle with paprika or
cayenne. Place them in a hot oven until the cheese is soft and creamy.
RAMEKINS OF EGG AND CHEESE
Beat three new-laid eggs and blend thoroughly with two ounces of grated
cheese and one ounce of partly melted butter. Place the mixture in
little pans or saucers and bake in the oven.
*BREAD*
Home-made bread is very much more palatable and more nutritious than
baker's bread and it is worth while to spend time and effort in its
preparation.
To make good bread, it is necessary to have good flour, fresh yeast and
the liquid used in moistening must be neither too hot nor too cold or
the bread will not rise properly.
FLOUR
The housekeeper should know about the different kinds of flour. We get
the bread flour from the spring wheat; the pastry flour from the winter
wheat.
Bread flour contains more gluten than pastry flour and is used for bread
on that account. Pastry flour having less gluten and slightly more
starch is more suitable for pastry and cake mixtures and is used
wherever softness and lightness are desired.
Graham flour is the whole kernel of wheat ground.
Entire wheat flour is the flour resulting from the grinding of all but
the outer layer of the wheat.
Rye flour is next best to wheat flour for bread making, but is generally
combined with wheal flour, since by itself it makes a sticky bread.
Cornmeal is also combined with wheat flour.
Variety bread is composed of bread flour, rye flour and cornmeal
combined in one loaf.
If flour is musty; it is not kosher and must be destroyed. Keep flour
either in tins or barrels in a dry atmosphere.
YEAST
In cities where fresh compressed yeast can be obtained, it is not worth
while to prepare one's own.
Compressed yeast is always in proper condition to use until it becomes
soft, often the yeast cakes are slightly discolored, but this does not
affect the yeast, being caused by the oxidation of the starch in the
cake.
Keep yeast in cool place.
HOME MADE YEAST
Grate six large raw potatoes, have ready a gallon of water in which you
have boiled one and one-half cups of hops. Strain through a fine hair
sieve, boiling hot, over the potatoes, stirring well, or the mixture
will thicken like starch. Add a scant cup of sugar and one-half cup of
salt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand
until a thick foam rises on the top. Bottle in a few days. If kept in a
cool place, this yeast will last a long time. Use one cup of yeast for
one large baking. In making yeast, from time to time, use a cup of the
same with which to start the new yeast.
One cup of liquid yeast is equal to one cake of compressed yeast.
When yeast is not obtainable to start the fermentation in making yeast,
mix a thin batter of flour and water, and let it stand in a warm place
until it is full of bubbles. This ferment has only half the strength of
yeast so double the amount must be used.
TO MAKE BREAD
Try the yeast always by setting to raise in a cup of lukewarm water or
milk, if you use compressed yeast add salt and sugar.
If it rises in the course of ten or fifteen minutes, the yeast is fit to
use. In making bread always use sifted flour. Set a sponge with lukewarm
milk or water, keeping it covered in a warm place until very light, then
mold this sponge by adding flour, until very light into one large ball,
then knead well and steadily for twenty minutes. Set to rise again in a
warm place free from drafts, and when it has risen to double its former
bulk, take a knife, cut through the dough in several places, then place
this dough on a baking board which has been sprinkled with flour. Work
with the palm of the hand, always kneading towards the centre of the
ball (the dough must rebound like a rubber ball). When this leaves the
board and the hands perfectly clean the dough may be formed into loaves
or rolls.
Place in pan, greased slightly with a good oil, let rise until the
imprint of the finger does not remain, and bake.
The oven for baking bread should be hot enough to brown a teaspoon of
flour in five minutes.
If baked in a coal range, the fire must be just the proper heat so as
not to have to add fuel or shake the stove.
If baked in a gas range, light oven to full heat five minutes before
putting the bread in the oven, and bake in a moderately hot oven
forty-five minutes, unless the loaves are very large when one hour will
be the proper time.
When taken from the oven, the bread may be wrapped in a clean towel
wrung out of warm water (this prevents the crust from becoming hard);
place bread in slanting position or allow it to cool on a wire rack.
WHITE BREAD
Set the dough at night and bake early in the morning; take one-half cake
of compressed yeast, set in a cup of lukewarm milk or water adding a
teaspoon of salt and a tablespoon of sugar. Let this rise, if it does
not, the yeast is not fresh or good. Measure eight cups of sifted flour
into a deep bread bowl, add one teaspoon of salt; make a depression in
the centre, pour in the risen yeast and one cup of lukewarm milk or
water. In winter be sure that the bowl, flour, milk, in fact everything
has been thoroughly warmed before mixing. Mix the dough slowly with a
wooden spoon and then knead as directed.
This amount will make two loaves, either twisted or in small bread pans.
Bake forty-five minutes in a moderate oven.
If the bread is set in the morning use a cake of compressed yeast and
bake the loaves in the afternoon.
INDIVIDUAL LOAVES
Make dough according to the above recipe. Work small pieces of dough
into strands a finger long, and take three strands for each loaf. Make
small as possible, brush with beaten egg; or sweetened water and
sprinkle with poppy seed (mohn). Allow them to rise before setting them
in the oven. These are called "Vienna loaves" and are used at weddings,
parties and for the Succoth festival in the Succah.
If one-half cake of yeast has been used, the half cake of yeast which is
left over, can be kept in good condition several days by rewrapping it
in the tinfoil and keeping it in a cool, dry place.
BUTTERBARCHES
Dissolve one cake of compressed yeast in one-half cup of lukewarm milk,
add a teaspoon of salt, and a tablespoon of sugar and let it rise. Then
make a soft dough of eight cups of sifted flour and as much milk as is
required to work it, about two cups; add the yeast, one-half cup of
sugar, four tablespoons of butter dissolved in the warm milk, the grated
peel of a lemon, two or three dozen raisins seeded, and two eggs well
beaten. Work this dough perfectly smooth with the palm of your hand,
adding more flour if necessary. It is hardly possible to tell the exact
amount of flour to use; experience will teach you when you have added
enough. Different brands of flour vary, some being drier than others.
Work the dough as directed, set it aside covered until it is double the
bulk of the original piece of dough. Then work again and divide the
dough into two parts, and divide each of the pieces of dough into three
parts. Work the six pieces of dough thoroughly and then roll each piece
into a long strand; three of which are to be longer than the other
three. Braid the three long strands into one braid (should be thicker in
the centre than at the end), and braid the shorter strands into one
braid and lay it on, top of the long braid, pressing the ends together.
Butter a long baking-pan, lift the barches into the pan and set in a
warm place to rise again for about one-half hour. Then brush the top
with beaten egg and sprinkle poppy seed all over the top. Bake in a
moderate oven one hour.
BARCHES
These are to be used for a meat meal and are made in the same manner as
butter barches, omitting the milk and butter; use water and a little
shortening of dripping or rendered fat or a vegetable oil; grate a dozen
almonds (blanched) and add with two well-beaten eggs, one-half cup of
sugar, salt, raisins and the grated peel of one lemon. Work just as you
would butter barches. Bake one hour in moderate oven. Wrap in a damp,
clean towel as soon as baked to prevent the crust from becoming too
hard.
POTATO BREAD
Add one medium-sized mashed boiled potato to any of the foregoing
recipes. This will give a more moist bread, which retains its freshness
longer.
GRAHAM BREAD
Dissolve one cake of compressed yeast and four tablespoons of light
brown sugar or molasses in one cup of lukewarm water and one cup of milk
which has been scalded and cooled to lukewarm. Add two tablespoons of
melted butter, then four cups of Graham flour and one cup of white flour
(sifted), adding flour gradually, and one teaspoon of salt. Knead
thoroughly, being sure to keep dough soft. Cover and set aside in a warm
place to rise for about two hours. When double in bulk, turn out on
kneading board, mold into loaves, and place in well-greased pans, cover
and set to rise again--about one hour or until light. Bake one hour, in
a slower oven than for white bread. If wanted for overnight use one-half
cake of yeast and an extra half teaspoon of salt.
GLUTEN BREAD
Dissolve one cake of compressed yeast and one tablespoon of sugar in one
cup of milk, scalded and cooled, and one cup of lukewarm water; add one
level tablespoon of butter then three cups of gluten flour gradually,
and one teaspoon of salt. Knead thoroughly until smooth and elastic;
place in well-greased bowl; cover and set aside in a warm place, free
from draught, to rise until light, which should be in about two hours.
Mold into loaves; place in greased pans, filling them half full. Cover,
let rise again, and when double in bulk, which should be in about one
hour, bake in moderate oven forty-five minutes.
This will make two one-pound loaves. For diet use omit shortening and
sugar.
RAISIN BREAD
Make dough as directed for Butterbarches, using one-quarter cup of
raisins and omitting the lemon and egg. Form in loaves, fill
well-greased pans half full; cover and let rise until light; about one
hour. Glaze with egg diluted with water, and bake forty-five minutes.
ROLLED OATS BREAD
Pour two cups of boiling water over two cups of rolled oats, cover and
let stand until lukewarm. Dissolve one cake of compressed yeast and
one-fourth cup of brown sugar in one-half cup of lukewarm water, add two
tablespoons of shortening, the oatmeal and the water in which it has
been swelling. Beat well, add about three cups of flour to make a dough,
also add one teaspoon of salt. Let rise until it doubles in bulk. Mold
into two loaves in pan and bake forty-five minutes.
POTATO-RYE BREAD
Cook one quart of potatoes diced, in boiling water until tender. Strain,
reserving potato water. Measure and add enough more water to make three
cups. Let come to a boil, add one-quarter cup of salt, and very
gradually one and one-quarter cups of cornmeal. Cook two minutes,
stirring constantly until thick. Remove from fire, add two tablespoons
of any kind of fat, the potatoes riced or mashed and when cooled two
cups of flour; then one tablespoon of sugar and one cake of yeast
dissolved in one cup of lukewarm water. Mix and knead to a stiff dough
adding wheat flour to keep it from sticking. Cover, set aside in a warm
place overnight, or until double its bulk. Shape into four loaves, let
rise again; bake in a moderate oven one hour or more, until well done.
Glaze with egg diluted with water before putting in the oven. These
loaves will keep moist one week.
RYE BREAD (AMERICAN) No. 1
Dissolve one cake compressed yeast in two cups of lukewarm water and one
cup of milk which has been scalded and cooled; or if so desired the milk
may be omitted and all water used; add two and one-half cups of rye
flour or enough to make a sponge. Beat well; cover and set aside in a
warm place, free from draught, to rise about two hours. When light add
one and one-half cups of sifted white flour, one tablespoon of melted
butter or oil, two and one-half cups of rye flour to make a soft dough
and last one tablespoon of salt. Turn on a board and knead or pound it
five minutes. Place in greased bowl; cover and let rise until double in
bulk--about two hours. Turn on board and shape into loaves; place in
floured shallow pans; cover and let rise again until light--about one
hour. Brush with white of egg and water, to glaze. With sharp knife cut
lightly three strokes diagonally across top, and place in oven. Bake in
slower oven than for white bread. Caraway seeds may be used if desired.
By adding one-half cup of sour dough, left from previous baking, an acid
flavor is obtained, which is considered by many a great improvement.
This should be added to the sponge.
RYE BREAD, No. 2
Sift three cups of rye flour, three cups of wheat flour and two
teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast
or any other yeast in two cups of lukewarm water. When the yeast is
dissolved pour it into the flour and make into a dough. Lay it on a
kneading board, and knead until smooth and elastic, put it back into the
bowl, cover with a towel, and set aside overnight to rise. Next morning,
lay the dough on a biscuit or kneading board again and knead well. Make
into a loaf, put into a pan, and when well risen, moisten the top with a
little cold water and bake in a moderate oven.
ZWIEBEL PLATZ
Take a piece of rye bread dough. After it has risen sufficiently roll
out quite thin, butter a long cake pan and put in the rolled dough.
Brush with melted butter; chop some onions very fine, strew thickly on
top of cake, sprinkle with salt, put flakes of butter here and there.
Another way is to chop up parsley and use in place of onions. Then
called "Petersilien Platz."
VARIETY BREAD
Dissolve one cake of compressed yeast in two cups of lukewarm water or
milk, add two teaspoons of salt, three cups of bread or wheat flour, one
cup of cornmeal, one cup of rye flour and one-half cup of dark molasses,
and mix very thoroughly. Let rise, shape into loaves, let rise again and
bake in a moderate oven for forty-five minutes.
ROLLS
Take bread dough, when ready to shape into loaves and make a long even
roll. Cut into small even pieces, and shape with thumb and fingers into
round balls. Set close together in a shallow pan, let rise until double
the bulk, and bake in a hot oven from ten to twenty minutes. If crusty
rolls are desired, set apart in a shallow pan, bake well, and cool in
draft.
TEA ROLLS
Scald one cup of milk and when lukewarm dissolve one cake of compressed
yeast and add one and one-half cups of flour. Beat thoroughly, cover and
allow to stand until light. Add one-quarter cup of sugar, one and
one-half teaspoons of salt, two eggs, one-third cup of butter and enough
flour to knead. Allow to rise again until light. Shape into round or
small oblong finger rolls, and place in buttered pans close together,
when light bake in hot oven.
CRESCENT ROLLS
Take bread or kitchen dough, and when well risen, toss on floured baking
board, roll into a square sheet, one-quarter inch thick. Spread with
melted butter, and cut into six-inch squares, then cut each square into
two equal parts through opposite corners, thus forming two triangles.
Roll over and over from the longest side to the opposite corner and then
shape the rolls into half moons or crescents. Place in floured or
greased pans, rather far apart; brush with beaten yolk to which a little
cold water has been added and sprinkle tops of crescents or horns with
poppy seed. Set in warm place to and, when double its bulk, bake in hot
oven until brown and crusty.
BUNS
Make same as tea rolls. When well risen mold into small round buns;
place in well-greased pans, one inch apart. Coyer set aside to rise
until light--about one hour. Brush with egg diluted with water; bake
twenty minutes, just before removing from the oven, brush with sugar
moistened with a little water.
RAISIN OR CURRANT BUNS
Boil two large potatoes and strain the water into a pitcher, dissolve
two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of
sugar; large lump of butter, and teaspoon of salt. The heat of potatoes
will melt the sugar and butter. Mash with large masher to a cream; pour
in rest of potato water, add pint of flour and mix together. Then cover
and set in a warm place all night. In the morning add more flour, mix
quickly and put currants or raisins in as you turn the dough. This will
keep them from settling in the bottom of the bread. Put in hot pans and
bake in a hot oven. This makes a delicious holiday bread. Eat with
butter, hot or cold.
BREAD STICKS
Take pieces of raised bread dough, roll three-eighths inch thick and
four or five inches long. Place in floured pan, far apart, brush tops
with beaten yolk and poppy seed. Let rise, bake in a hot oven until
brown.
FRENCH ROLLS
Prepare the yeast as for bread and work just the same; add one-quarter
cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk
beaten very light, flavor with mace or a few gratings of lemon peel;
work until it leaves the hand perfectly clean, then form into rolls, let
raise, brush with beaten egg, place rolls in pan close together and
bake.
BUTTERED TOAST
Slice even slices of baker's bread, not too thin, put in biscuit pan on
the top rack of a very hot oven, brown nicely on one side, then turn and
brown on the other, spread with butter, and a little powdered sugar, if
desired, and serve at once. Or put the slices on a long fork, hold
before a red coal fire, without flame, toast on both sides and proceed
as above.
MILK OR CREAM TOAST
Toast as many slices of stale light bread as desired a light brown. Heat
milk or cream, allowing one-half cup for each slice, add small lump of
butter. When just at the boiling point, pour over bread which has been
placed in dish, sprinkle with sugar and cinnamon, cover, and serve
immediately. Nice for invalids.
CINNAMON TOAST FOR TEA
Bread cut thin and browned, but not dried.
Butter the toast while very hot, thinly and evenly, and sprinkle over
each piece some powdered cinnamon and sugar.
ARME RITTER
Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup
of milk; dip six slices of stale bread in the mixture. Have a griddle
hot and well buttered; brown the bread on each side. Serve hot with
cinnamon and sugar or a sauce.
*COFFEE CAKES (KUCHEN)*
RENDERED BUTTER
Procure as much country or Western butter as desired, you may get
several pounds of it when it is cheap during the summer; or any butter
unfit for table use may be made sweet and good for cooking purposes and
will last for months, if prepared in the following manner: Place the
butter in a deep, iron kettle, filling only half full to prevent boiling
over. Set it on the fire where it will simmer slowly for several hours.
Watch carefully that it does not boil over. Do not stir it, but from
time to time skim it. When perfectly clear, and all the salt and
sediment has settled at the bottom, the butter is done. Set aside a few
minutes, then strain into stone jars through a fine sieve, and when cold
tie up tightly with paper and cloth. Keep in a cool, dry place.
COFFEE CAKE (KUCHEN) DOUGH
Soak one-half ounce of yeast in one-half cup of lukewarm milk; when
dissolved put in a bowl, or round agate pan, and stir in one cup of
sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix
thoroughly, and put in a warm place (not hot) to rise, from one to two
hours.
When well risen, cream well together one cup of sugar and three-fourths
cup of butter, then add three eggs, five cups of sifted flour, one cup
of milk and one teaspoon of salt, mix together until light, then stir in
the risen yeast, and with a spoon work well for ten minutes, and set
aside to rise again, five or six hours or all night. Dough should not be
very stiff. When well risen it can be used for cinnamon cake, pies or
pocket books. This recipe makes one large cinnamon cake, three pies, and
about one dozen pocket books. If set at night use half the quantity of
yeast.
KAFFEE KUCHEN (CINNAMON)
Butter long and broad cake-pans thoroughly, roll out enough dough to
cover them, and let it rise about half an hour before baking, then brush
it well with melted butter. Sprinkle sugar and cinnamon on top and some
chopped almonds. Take a small lump of butter, a very little flour, some
sugar and cinnamon and rub it between the hands until it is like lumps
of almonds, then strew on top of cakes.
CINNAMON ROLLS OR SCHNECKEN
Take half the kitchen dough. Roll one-half inch thick and spread well
with melted butter. Sprinkle generously with scraped maple, brown or
granulated sugar and cinnamon, then roll. Cut the roll into equal parts
about one inch thick, place close together endwise in a spider,
generously buttered, spread with one-fourth inch layer of brown, or
maple sugar. Let rise until light, and bake ten to twenty minutes in a
hot oven, a golden brown. Invert the spider, remove rolls and serve
caramel side up.
ABGERUEHRTER KUGELHOPF
Soak one-half ounce of yeast or one cake compressed yeast in a very
little lukewarm milk; add a pinch of salt and one tablespoon of sugar,
stir it up smooth and set back of the stove to rise. In the meantime rub
a scant cup of butter and a scant cup of powdered sugar to a cream, add
gradually the yolks of four eggs, one at a time and add also the grated
peel of a lemon. Sift two cups of flour into a bowl, make a depression
in the centre, pour in, the yeast, one cup of lukewarm milk, and make a
light batter of this. Add the creamed butter and eggs and stir until it
forms blisters and leaves the bowl clean. Take one-half cup of cleaned
and seeded dark raisins and cut up some citron very fine. Dredge flour
over them before adding, and if necessary, add more flour to the dough,
which should be of the consistency of cup cake batter. Last add the
stiffly-beaten whites of the eggs. Place in a well-greased long or round
pan with tube in centre; let rise until double in bulk, and bake in
moderate oven until browned and thoroughly done.
PLAIN BUNT OR NAPF KUCHEN
Take one cake compressed yeast, add a pinch of salt, one tablespoon of
sugar, and about two tablespoons of lukewarm water. Stir the yeast until
it is a smooth paste and set it in a warm place to rise. Sift two and
one-half cups of flour (use the same size cup for measuring everything
you are going to use in your cake), make a depression in the centre,
stir in the yeast and a scant cup of lukewarm milk, make batter, and let
it rise until you have prepared the following: Rub one-half cup of
butter and three-fourths cup of powdered sugar to a cream, just as for
cup cake, then add gradually one egg at a time, using three altogether,
and stirring all the time in one direction. Work in the risen batter two
or three spoons at a time between each egg. Grate in the peel of a lemon
or an orange. Butter the bunt-form well (do this always before you begin
to work). Blanched almonds may be set in the grooves of the cake-form
after buttering it. Put in the dough, set it in a warm place and let it
rise for an hour and a half or two hours. Bake in a moderate oven one
full hour, covered at first.
CHOCOLATE COFFEE CAKE
Pour a bunt kitchen dough into long, well-buttered tins, and when baked
remove from the oven and cover thickly with boiled chocolate icing.
POCKET BOOKS
Take as much of the coffee cake dough as you desire, lay it on a
well-floured biscuit board and mix just enough more flour with it to
enable you to roll it out without sticking to the board. Roll out about
one-fourth inch thick and cut the dough in squares about as long as your
finger.
Beat the yolk of one egg and two tablespoons of milk together; wet each
square well with the mixture, lay one raisin in the centre (after the
seed has been removed from it), sprinkle thickly with sugar and cinnamon
mixed together, then put a small dab of butter on top. Catch the four
corners of each square together, so that the inside is protected. Lay
the pocket books, not too closely together, in a greased pan and set
aside to rise. When well risen bake in a moderately hot oven until well
baked and browned nicely.
BOLA
Make a good, rich bread dough. Let it rise overnight; next morning; mix
with dough two eggs; one-half pound of butter well kneaded; stand by
fire until well risen. When risen, roll out into thin sheets and
sprinkle with chopped almonds, citron, cinnamon and plenty of brown
sugar and lumps of butter all through; roll up like jelly-roll, cut in
pieces a finger long, grease pan, stand pieces in centre, others around
and let rise before baking. Watch it well while baking.
FRENCH COFFEE CAKE (SAVARIN)
Soak one cake of compressed yeast in a little lukewarm water or milk.
Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch
of salt and one tablespoon of sugar, stir it up well with a spoon and
set back of the stove to rise. Rub one-half cup of butter to a cream,
add one-third cup of powdered sugar and stir constantly in one
direction. Add the yolks of four eggs, one at a time, and the grated
peel of a lemon. Sift two cups of flour into a bowl, make a depression
in the centre of the flour, pour in the yeast and one cup of lukewarm
milk. Stir and make a light batter of this. Add the creamed butter and
eggs, stir until it forms blisters and leaves the bowl clean; one-half
cup of dark raisins, one-half cup of pounded almonds and a little
citron, cut up very fine, and last the stiff-beaten whites of the eggs.
Fill your cake forms which have been well-greased, set in a warm place
to rise until double in bulk, about forty-five minutes, and bake in a
moderate oven forty-five minutes. Fill the centre with whipped cream and
serve with rum sauce.
BABA A LA PARISIENNE
Prepare the yeast as above; cream a scant cup of butter with four
tablespoons of sugar, the grated peel of a lemon, add five eggs, one at
a time, stirring each egg a few minutes before you add the next. Have
ready two cups of sifted flour and add two spoonfuls between each egg
until all is used. Make a soft dough of the yeast, a scant cup of
lukewarm milk, add two spoonfuls between each egg until all is used up,
a pinch of salt, and one cup of flour. Let it rise for fifteen minutes.
Now mix all well, rub the form with butter, and blanch one-half cup of
almonds, cut into long strips and strew all over the form. Fill in the
mixture or cake batter, let it rise two hours and bake very slowly.
MOHN (POPPY SEED) ROLEY POLEY
Roll out a piece of dough large enough to cover your whole baking-board,
roll thin. Let it rise until you have prepared the filling; grind one
cup of black poppy seed in a coffee-mill as tight as possible and clean
it well, throw away the first bit you grind so as not to have the coffee
taste; put it on to boil with one cup of milk, add two tablespoons of
butter, one-half cup of seeded raisins, one-half cup of walnuts or
almonds chopped up fine, two tablespoons of molasses or syrup, and a
little citron cut up fine. When thick, set it away to cool, and if not
sweet enough add more sugar and flavor with vanilla. When this mixture
has cooled, spread on the dough which has risen by this time. Take up
one corner and roll it up, into a long roll, like a jelly-roll, put in a
greased pan and let it rise an hour, then spread butter on top and bake
very slowly. Let it get quite brown, so as to bake through thoroughly.
When cold cut up in slices, as many as you are going to use at one time
only.
MOHN WACHTEL
Take coffee cake dough. Let the dough rise again; for an hour, spread
with a poppy seed mixture, after cutting into squares, fold into
triangles and pinch the edges together. Lay in well-buttered pans, about
two inches apart, and let them rise again, spread with poppy seed
filling. Take one-half pound of poppy seed (mohn) which have previously
been soaked in milk and then ground, add one-quarter of a pound of sugar
and the yolks of three eggs. Stir this all together in one direction
until quite thick and then stir in the beaten whites to which you must
add two ounces of sifted flour and one-quarter of a pound of melted
butter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley
Poley may be used in the Mohn Wachtel if so desired.
MOHNTORTS
Line a deep pie-plate with a thin sheet of kuchen dough, let it rise
about half an hour, then fill with a poppy seed filling same as used
with Mohn Wachtel. Fill the pie-plates and bake.
SMALL MOHN CAKES
Roll coffee cake dough out quite thin, spread with melted butter (a
brush is best for this purpose). Let it rise a little while, then
sprinkle well with one cup of sugar, add one-half pound of ground poppy
seed moistened with one-half cup of water, cut into strips about an inch
wide and four-inches long; roll and put in a well-buttered pan to rise,
leaving enough space between each and brush, with butter. Bake in
moderate oven at first, then increase the heat; bake slowly.
BERLINER PFANNKUCHEN (PURIM KRAPFEN)
Take one and one-half cups of flour, a pinch of salt sifted into a deep
bowl, one cup of lukewarm milk and three-fourths cake of compressed
yeast which has been, dissolved in a little warm water and sugar. Stir
into a dough, cover with a towel and set away in a warm place to rise.
When well risen, take one-half cup of butter, one cup of sugar, a little
salt and rub to a cream. Add two eggs well beaten, stir all well and
add the risen dough, one teaspoon of salt and work in gradually five
cups of sifted flour and the grated peel of a lemon. Stir the dough till
it blisters and leaves the dish perfectly clean at the sides. Let the
dough rise slowly for about two hours (all yeast dough is better if it
rises slowly). Take a large baking-board, flour well and roll out the
dough on it as thin as a double thickness of pasteboard. When it is all
rolled out, cut with a round cutter the size of a tumbler. When all the
dough has been cut out, beat up an egg. Spread the beaten egg; on the
edge of each cake (spread only a few at a time for they would get too
dry if all were done at once). Then put one-half teaspoon of marmalade,
jam or jelly on the cake. Put another cake on top of one already spread,
having cut it with a cutter a little bit smaller than the one used in
the first place. This makes them stick better and prevents the preserves
coming out while cooking. Set all away on a floured board or pan about
two inches apart. Spread the top of each cake with melted butter and let
them rise from one to two hours. When ready to fry, heat at least two
pounds of rendered butter or any good vegetable oil in a deep iron
kettle. Try the butter with a small piece of dough. If it rises
immediately, put in the doughnuts. In putting them in, place the side
that is up on the board down in the hot butter. Do not crowd them in the
kettle as they require room to rise and spread. Cover them with a lid.
In a few seconds uncover. If they are light brown, turn them over on the
other side but do not cover them again. When done they will have a white
stripe around the centre. Take them up with a perforated skimmer, lay on
a large platter, sprinkle with pulverized sugar. If the butter gets too
hot take from the fire a minute. These are best eaten fresh.
The doughnuts may be baked in moderately hot oven and when half done
glazed with sugar and white of egg.
TOPFA DALKELN. CHEESE CAKES (HUNGARIAN)
Take one-half ounce of yeast, mix with a little scalded milk which has
cooled to lukewarm, one-half cup of flour and put aside in a warm place
to rise. Allow two cups of scalded milk to become lukewarm. Add one
pound of flour (four cups sifted flour) to the risen sponge, then the
two cups of milk, mix these very well, cover with a cloth and put aside
in a warm place to rise. Take one pound of sweet pot cheese, a pinch of
salt, three egg yolks, rind of one lemon, one-half cup of light colored
raisins and sugar to taste; mix very well and add the beaten whites and
mix thoroughly. When the dough is very well risen, place on a pastry
board, roll out and spread with melted butter, fold these edges over to
the middle, then the top and bottom over, roll again and spread with
butter, fold all sides in once more, roll, spread with butter, repeat
the folding, roll out to one-half inch thickness, cut in three-inch
squares, place a tablespoon of the cheese mixture in the centre of each
square, fold over opposite corners, spread egg white over the top of
each pocket, let rise fifteen minutes or one-half hour and bake in a hot
oven; when they are well risen, lower heat and bake to a golden brown.
This will make about thirty cakes. The dough in the above may be used
with the following filling:
Boil and stone one-half pound of prunes, mash to a pulp, sweeten, add
the grated peel of a lemon, some cinnamon, etc., and put one teaspoon of
this into each square. Take up the corners, fasten them firmly, also
pinch all along the edges and lay in a buttered pan, let them rise half
an hour before baking. Spread them with melted butter, and bake a nice
brown.
PUFFS (PURIM)
Make the dough same as for Berliner Pfannkuchen, and when well risen
roll out on a floured board one-half inch thick, cut in triangles, lay
on floured dishes or board to rise. When well risen, drop into a deep
kettle of boiling butter and with a spoon baste with the butter until
brown; remove with a perforated skimmer and sprinkle with powdered
sugar.
KINDLECH
Into a large bowl sift one pound of fine flour. Make a depression in the
centre and pour into it one yeast cake dissolved in a little milk. Let
this remain until the milk and yeast have risen a little. Stir in the
surrounding flour together with three well-beaten eggs, a quarter of a
pound of butter, six ounces of sugar, a pinch of salt and two cups of
lukewarm milk. Knead the whole into a smooth dough.
Roll this out very lightly on a well-floured board, brush over with a
feather dipped in melted butter and strew thickly with chopped almonds,
sultanas and currants. Next fold over about three fingers' width of the
dough. Brush the upper surface of this fold with melted butter and strew
with mixed fruit and almonds. Fold over again and repeat the operation
until the whole of the dough is folded up in layer somewhat resembling
a flattened, roley poley pudding. Brush the top well with another
feather dipped in beaten egg and cut the whole into thick slices or
fingers. Let them stand for half an hour and then bake for an hour in a
rather slow oven.
A CHEAP COFFEE CAKE
This German coffee cake is made by kneading into a pint of bread dough
one well-beaten egg, one-half cup of sugar, and a generous tablespoon of
butter. The mixture is rolled flat, placed in a shallow pan, let rise
again until very light, sprinkled with finely chopped nuts, dusted over
with sugar and cinnamon and baked in a quick oven.
BOHEMIAN KOLATCHEN
Make kuchen dough. Add a little cinnamon and mace and one teaspoon of
anise seed, well pounded, or flavor to taste. Let rise till very light,
then take out on mixing board and roll out to about one-half inch in
thickness. Cut in rounds three inches in diameter and lay on a
well-buttered pan, pressing down the centre of each so as to raise a
ridge around the edge. When well risen, brush the top over with
stiffly-beaten white of an egg and sprinkle with granulated sugar.
ZWIEBACK
Scald one-half cup of milk and when lukewarm add to one cake of
compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted
butter, one-half teaspoon of salt and three eggs unbeaten, one-half
teaspoon of powdered anise and enough flour to handle. Let rise until
light. Make into oblong rolls the length of middle finger and place
together in a buttered pan in parallel rows, two inches apart. Let rise
again and bake twenty minutes. When cold, cut in one-half inch slices
and brown evenly in the oven.
SOUR CREAM KOLATCHEN
Cream one-half cup of butter, add five yolks, two tablespoons of sugar,
grated rind of a lemon, one cup of thick sour cream and one ounce or two
cakes of yeast dissolved with a little sugar in two tablespoons of
lukewarm milk. Stir all together and add three cups of flour; mix and
drop from end of teaspoon on well-greased pans. Let rise until light in
a warm place. Place a raisin or cherry on the top of each cake, spread
with beaten white of egg, sprinkle with sugar and bake ten minutes in a
hot oven.
RUSSIAN TEA CAKES
Mix one cup of sugar, one cup of eggs (about five), and one cup of sour
cream with enough flour to roll. Toss on board, roll out one-fourth inch
thick, spread with a thin layer of butter, fold the dough over, roll and
spread again; repeat three or four times, using altogether three-fourths
pound of brick butter. Then place dough in a bowl, cover, and let stand
on ice to harden. Then roll as thin as possible, strew with one cup of
chopped almonds, sugar and cinnamon, and cut into seven-inch strips.
Roll each strip separately into a roll, cut into squares and strew top
with chopped almonds, sugar and cinnamon. Bake in a hot oven.
WIENER KIPFEL
Dissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of
salt and one tablespoon of sugar, set away in a warm place to rise. Sift
one pound of flour into a deep bowl and make a dough of one cup of
lukewarm milk and the yeast. Set it away until you have prepared the
following: Rub a quarter of a pound of butter and four ounces of sugar
to a cream, adding yolks of three eggs and one whole egg. Add this to
the dough and work well. Let it rise about one hour, then roll out on a
well-floured board, just as you would for cookies and let it rise again
for at least one-half hour. Spread with beaten whites of eggs, raisins,
almonds and citron. Cut dough into triangles. Pinch the edges together.
Lay them in well-buttered pans about two inches apart and let then rise
again. Then spread again with stiff-beaten whites of eggs and lay a few
pounded almonds on each one. Bake a light yellow.
SPICE ROLL
Roll out coffee cake dough quite thin and let it rise half an hour,
brush with melted butter and make a filling of the following: Grate some
lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one
cup of seeded raisins and one cup of cleaned currants. Strew these all
over the dough together with some brown sugar and a little syrup. Spice
with cinnamon and roll. Spread with butter and let it rise for an hour.
Bake brown.
WIENER STUDENTEN KIPFEL
Make dough same as for Wiener Kipfel. Roll it out quite thin on a
well-floured board and let it rise. Cut also into triangles (before you
cut them, spread with melted butter). Mix one cup of chopped fresh
walnuts with one cup of brown sugar, juice of a lemon, or grind the
nuts; add cream to make a paste, sugar to taste and flavor with vanilla,
and fill the triangles with the mixture. Take up the three corners and
pinch together tightly. Set in well-buttered pans and let them rise
again and spread or brush each one with melted butter. Bake a light
brown.
YEAST KRANTZ
Take coffee cake dough, add one-fourth cup of washed currants. Let rise
in warm place, then toss on floured board. Divide into three or four
equal parts, roll each part into a long strand and work the strands
together to form one large braid. Place braid in form of a circle in
greased baking-pan or twist the braid to resemble the figure eight,
pretzel shape. Let rise again in a warm place and bake in a moderate
oven one-half hour or until thoroughly done. Brush with beaten eggs and
sugar, sprinkle with a few chopped almonds. Return to oven to brown
slightly.
STOLLEN
Sift two pounds of flour into a bowl and set a sponge in it with one
cake of compressed yeast, one teaspoon of salt, one pint of lukewarm
milk and one tablespoon of sugar. When this has risen, add one-half
pound of creamed butter, a quarter of a pound of seeded raisins and
one-quarter of a pound of sugar, yolks of four eggs, four ounces of
powdered almonds, and the grated peel of a lemon. Work all well, beating
with the hands, not kneading. Let this dough rise at least three hours,
roll, press down the centre and fold over double, then form into one or
two long loaves, narrow at the end. Brush the top with melted butter,
let rise again and bake three-quarters of an hour in a moderate oven.
APPLE CAKE (KUCHEN)
After the pan is greased with butter, roll out a piece of dough quite
thin, lay it in the pan, press a rim out of the dough all around the pan
and let it rise for about ten minutes. Pare five large apples, core and
quarter them, dipping each piece in melted butter before laying on the
cake, sprinkle bountifully with sugar (brown being preferable to white
for this purpose) and cinnamon. See that you have tart apples. Leave the
cake in the pans and cut out the pieces just as you would want to serve
them. If they stick to the pan, set the pan on top of the hot stove for
a minute and the cake will then come out.
CHEESE CAKE OR PIE
Take one and one-half cups of cheese, rub smooth with a silver or wooden
spoon through a colander or sieve, then rub a piece of sweet butter the
size of an egg to a cream, add gradually one-half cup of sugar and the
yolks of three eggs, a pinch of salt, grate in the peel of a lemon,
one-half cup of cleaned currants and a little citron cut up very fine.
Line two pie-plates with some kuchen dough or pie dough (See "Coffee
Cakes (Kuchen)"), roll it out quite thin, butter the pie-plates quite
heavily, and let the dough in them rise at least a quarter of an hour
before putting in the cheese mixture, for it must be baked immediately
after the cheese is put in, and just before you put the cheese into the
plates whip up the whites of the eggs to a very stiff froth and stir
through the cheese mixture.
CHERRY CAKE
Line a cake-pan, which has been well-buttered, with a thin layer of
kuchen dough. Stone two pounds of cherries and lay them on a sieve with
a dish underneath to catch the juice. Sprinkle sugar over them and bake.
In the meantime beat up four eggs with a cup of sugar, beat until light
and add the cherry juice. Draw the kuchen to the oven door, pour this
mixture over it and bake.
PEACH KUCHEN
Grease your cake-pans thoroughly with good clarified butter, then line
them with a rich coffee cake dough which has been rolled very thin and
set in a warm place to rise. Then pare and quarter enough peaches to
cover the dough. Lay the peaches in rows and sweeten and set in oven to
bake. Make a meringue quickly as possible and pour over the cakes and
bake a light brown.
FRESH PRUNE CAKE (KUCHEN)
Line a greased biscuit-pan with some of the coffee cake dough. Roll the
dough thin and let it come up on the sides of the pan, then set aside to
rise. When risen, cut the prunes in halves (they must be the fresh ones,
not dried), lay in rows thickly and close together all over the bottom
of the pan, do not leave any space between the prunes. Sprinkle very
thickly with sugar, lightly with cinnamon, and lay bits of fresh butter
all over the top. Bake until done in a moderately hot oven.
PRUNE CAKE (KUCHEN)
Line one or two plates with a thin roll of kuchen dough and let it rise
again in the pans which have been heavily greased. Have some prunes
boiled very soft, take out the kernels, mash them until like mush,
sweeten to taste, add cinnamon and grated peel of a lemon or lemon
juice, put in the lined pie-plates and bake imm |
