Professional Documents
Culture Documents
-AND-
Dishes.
compiled by
1899:
JOHNSOU,
A.
W.
"JES.
1899.
10,
OCT.
"TaTole of Oontents.
FAQB
FOR "
Force Meat 25
Daubing 7
Croutons 25
Boning 7
8 Bread Sticks 25
Trussing
Noodles 25
Measuring AND
Mixing 9
Caramel for Coloring Soups 26
Weights"
.
Table of 10
Fish "
Bouillon 18 .
3G
Oysters a la France 36
To Pick a Fowl 50-
Fried Oysters 35
To Draw a Fowl DO.
Saute Oysters 30
To Bone a Fowl 51
Fricasseed Oysters 37
ToTrussaFowl 51
Clams 37
Stuffing for Fowls, No. 1 B2:
Boiled Clams 37
Stuffing for Fowls, No. 2 52
Broiled Clams 37
Oyster Stuffing 53
Crabs 37
Celery Stuffing 53-
Deviled Crabs (Cold) 38
Chickens 52
Deviled Crabs (Hot) 33
To Boil a Chicken 53
Lobster 38
To Boil a Chicken for Salad 53
Broiled Lobster 39
To Bake a Chicken 53
Lobster a la Newburg 39
To Saute Chicken 54
Meats " To Fry Chicken 54
PAGK
Onions 76
Horseradish Sauce, No. 2 63
Stuffed Spanish Onions 76
Cranberry Sauce 64
Stuffed Peppers 76
Sauce lor Mutton 64
Fried Egg Plant 77
Vegetables "
I'ACB
PAGE
90
Wafftes, No. 2 103
Syrup for Cooking Compotes
Corn Dodgers 103
Apple, Pear, Peach and cot
Apri-
Hoc Cakes 103
Compote 90
Corn Mufans 1U3
Breads "
PAGE PAQE
Sandwiches "
Apple Pudding 128
PAGE PAGE
PAGE TAOE
Canning"
Beverages"
200
To Can Tomatoes 213
To Make Boiled Coffee
ToCanCorn 214
Coffee Made with Cold W^ter 200
201
To Can Apples 314
To Make Tea
201 ToCanPeaches 215
Russian Tea
To Can Pears 315
Iced Tea 201
Chocolate. 302
To Can Quinces 215
To Make a Cup of .
PAGE PAGE
Jam 218
Eggs with Anchovy Paste.. 231
Citron Prese-ve 3 219
Creamed Salmon 231
Marmalades 219
Brains 232
Peach Marmalade 219
Creamed Chicken or Turkey. 2i2
Quince Marmalades 219
Cheese Fonda 232
Brandied Peaches, No. 1 . . . .
220
A Nice Way to Serve Cold
Brandied Peaches, No. 2 220
Meats 232
Grape Jelly 2'0
Blackberry or Raspberry
ToCurlC"lery 234
Jelly 221
Mayonaise, Nos. 1,2 234 235
Apple Jelly 221
Cooked Salad Dressing- 235
Crab Apple Jelly 221
Salad Cmam, Nos. 1, 2, 3 ...
.235 236
Quince Jelly 221
French Dressing 236
PICKLES" Lettuce Salad 236
PAGE
Grape-Fruit Salid 24 3
Luncheon Menu, No. 1 251
Apple Salad 244
"
" No. 2 251
PAGE TABB
"
wafers 169 Belle Fritters 12a
"
compote 90 '* wine 204
"
pie 121 "
or raspberry 221
**
dnmpUngs 128 Black fruit cake, Nos. 1, 2.. 160161
"
pudding 128 Blanc munge 142-
" 98
"
float 142 rice
"
jelly 321 " rice and milk 78-
B "
Turkey 58
Baking 5 "
Potatoes 66
"
cake 162 Brains 232
40 Breaded Chops 47
Beef
"
of Tested loaf 42 B'cad sticks 94
"
Beef Hash Nos. 1,2. 44 " " 97
"
cured 45 "
boxes 112
tongue
" " fresh 45 "
pudding 129-
zvi ALPHABETICAL INDEX
PAGH
filling 174
**
for coloring soups. 23
.
' '
maple 209
"
mouLse 189
Carrots 74
Cauliflower 73
"
sponge roll 136
CjLke angels food 166
"
" black fruit 160 161 strawberry short.. 135
"
sunshine 166
banana 162
'"
sponge for rolls 165
citron 162
Cakes crumb 101
chocolate . . . .
163
*'
corn batter 101
coffee 164
"
hoe 103
Dolly Varden. 162
"
little fancy 162
fruit 259
"
168 Neapolitan 164
ginger
'
nut drop 169
hickory nut. . .
161
'"
161 one, two, three 170
jam
"
155 156 quick 169
layer
"
tea 168
marble 157
Calf brains 113
orange 163
Candied orange peel 117
pecan 162
Candy chocolate 208
plain white loaf. 156
"
157 cream 219
pound
"
PAGE
PACtE
Candy plain w hite 20^ Corn bread egjj 103
Cereals "
"
bread nL'ish P4
Cheete Ramekin 81
"'
dodgers 103
*' "
Straws 81 Wed 73
"
Champagne punch 194 fritters 73
"
Ciierry preserves 207 green 71
"
Chicken baked 53 meal mush ir4
'" "
boiled 53 muffins .
103
'"
*'
broiled 55 pudding 72
"
"
cutlets 108 stewed 72
"
fried- 54 starch pudding 130
'
fricasseed 54 Cold slaw 93
"
g:umb3 20 Cottage cheese 80
''
molded 54 Court bouillon 28
"
p:e 56 Crabapple Jelly 221
'*
t aute 54 Crabs 37
"
soup 21 Cranberries 81
"
slewed 56 Cream almond 1 03
"
Chocolate caramels 209 caramel 181
"
"
cake 163 chocolate 132
"
"
cream 182 coffee 183
'*
custard 141 Cream French 130
Cream fruit
Chocolate filling 174 183
*"
mousse 188 ginger ice 1S3
*
pa-fait 187 hickory nut 133
"
pudding 141 macaroon 182
"
sauce .' 133 marangue.s 125
PAGE PAGE
D fruit 127
'*
orange 128
Damson preserves 218
Frozen pudding 186
Date pudding 133
"
fruit in oranges... 198
Daubing 7
Fru't bavarian 143 144
Deviled oysters 35
"
cake
"
159
"
crabs cold 38
"
creams 183
" '
hot 38
1 62
"
filling 173
Dolly Varden cake
"
jelly 153
Drawn butter sauce 61
'*
mousses 189
Dressed eggs 84
"
punch 194
Drip coffee 2C1
"
sauce 138 193
Dry toast 99
E
G
Eggs a la Reine 84
Game 60
Egg corn bread 103
Garnishing Ices 180
"
croquettes 107
"
kisses No:.. 1,2 2C5 German coffee bread 94
"
sandwiches 116 **
sandwiches 117
''
sauce 61 GoldenflUing 175
"
with anchovy paste 231 Gooseberries 88
ALPHABETICAL INDEX
Hamburg steak 44
Ham 48
Lamb. 47
Hash beet 44
'
croquettes lOS
Hasli brown potatoes. C8
Layer cake 151 155
Hash turkey 58
Lemon jelly 151 17S
Hickory nut cake 161
"
pie 125
*' **
cream, ,.
183
"
sherbet 190
Hoe cakes... 103
Lenten soup 21
Horseradish sauce C3
Lettuce sandwiches 116
Li tie fancy cakes 162
lA"b8ter 38
Ice cream French 180 "
broiled 39
' "
ginger 183 "
alaNewburg 39
'" "
plain 180
Luncheon chicken 57
"
cups 192 193
173 "
* '
rough and ready .. .
cream 182
'*
prauline 176 Maple caramel 209
'"
white 171 Maple parfalt 187
"
blackberry 221 Marshmallow icing 172
"
champagne 151 Mashed potatoes 66
"'
crabapple 221 Meringues for pies 121
"
"
crystal 151 sauce
ALPHABBTIOAL INDEX
Pagk
o Pears to stew 87
Pears baked 89
Okra 75
Peppermints 211
'"
soup 21
Peppers stuffed 76
OUtc sandwiches 117
Pickled beets 75
Omelet plain 85
Pie custard 123
"
creamy 85
Onions '. 76
Pie blackberry 123
'"
Orangeaae 202 gooseberry 123
'*
"
compote 90 cherry Ii4
'*
" fritters 128 molatsses 124
"
"
sauce 139 196 cream 124
"
Oysters a la France 36 chocolate. 124
"
bisque 22 126
*' mincemeat 124
"' broi ed 35
" 125
" cocktail 34 cocoanut
" lemon 125
" deviled 35
" frlcabseed 36 *'
pieplant 88
" " 121
sauce 62 app e
" saute 36 "
turnover 122
" 122
""
panned 34 sweet potato
'"
Irish "' 122
"
fried 36
"
scalloped 35 '"
pumpkin 123
"
"
stuffing 52 transparent 125
ALPHABETICAL INDEX
PAGB PAGB
' '
Saratoga 68 Salsify 75
"
as a garnish 68 Sandwiches candied orange
"
en surprise 69 peel with ginger-.. 117
"
"
rolls 94 clieese 116
*'
Pickle 224 chicken 115
mangoes
' '"
Punch I93
"
cauliflower 62
"
chocolate 139 196
"
Roman 193
" claret 138 195
"
rum 194 *' cold meats "i
"
champagne 194
"
cranberry 64
"' 138
"
marschino 194 cream 61
"
Pistaschio 194
" custard 137
"
fruit I94 ' '
drawn butter 61
"
egg.,, 67
o "
foamy 137
Sauce fruit 138 195
Quince to can 215
"
for frozen pudding. 196
"
preeerves 218
" horseradish 63
"
marmalade 219
"
lemon or orange 139 195
j-lly S21 "
"
meringues 139
R "
"
mint 63
mushroom orsweet
FAGS PAGK
"
"
piqnante 62 salmon 242
"
"
plain pudding 137 schrlmps
"
** tarta^e 63 sweetbread and cumber
cu-
"
tomato 63
"
"
transparent 128 vegetable 239-
'"
whipped cream ...
196 Sherbet apricot 191
'
"
scalloped o;5te:s... 35 canton 191
"' "
and grape.. ..
237 s jup brown 16
"
" "
and tcmat0P3. 237 black bean 18
"
" "
and bird nep*.. 244 ch'"cken 21
"
" chicken 243 compound Bt-ck... 17
"
" CooKed dressing ..
235 cream of aspara^s 23
" " "
" cucumber for fls'' . .
239 celery 23
" " '
"
eggnos. 1,2,3.. ,..
241 oyster "
23
"
"
fish 242 Julienne 19.
"
" Frezicn dressing ...
236 lenten 21
"
" fruit 243 macaroni 19'
*'
"
grapefruit 343244 macedoine 21
*'
"
ham 242 mixed stock 18
*'
lettuce 236 okra' 21
'*
"
lobster 243 pea 19
"
"
Mayonaise Nos. 1,2.334 235 stock 16
"
"
moiaed 2442 5 vegetable 20
'
nutandceery 236 237 "
wine
"
"
orange 244 wineofsago
"
"
oyster 243 white 17
"
pototo Nos. 1, 2 ....
239 240 Snowballs 164
"
tomato 238 Spice cake 157
"' "
andcucumber.238S.39 Spiced vinegar 223
"
jelly 238 Sponge 16"
ALPHABETICAL INDEX
PAGE FAG-B
"
Charlotte 147 Transparent sauce 1 35
'*
Spanish onions 76 Turnips 74
of celery 52
V
Suet pudding 133 VEAL"
.A.
American beauty ice 28S Egg a-la-martin 266
Almond cliarlotte russe.... 270
IP
Almond wafers 282
Fan potatoes 265
Asparagus salad 271
Force meat 258
beef 253
Fried chicken soutihern style. 257
French omelet 267
'baskets to
IsT
Cucumber serve
Stuffed 269
peppers
To caramelize 279
Planked llsii No 2 263 sugar
273
Pimiento timbales 26.'^ Turnip cups
Waffles 275
Rolls made with two yeast
steam.
pieces.
Baking is cooking food inside the oven.
into it a
thin slice of potato, If it sinks to the tom
bot-
and used a
number of times.
Strain through a
cloth or
fine sieve. When the fat
Put it on
the fire and let it melt. All of the water
each egg.
meats.
7
8 PREPARING ARTICLES FOR COOKING,
dip it up,
but put the ingredients into the cup by
spoonfuls until it is level full.
motion.
dients are
measured inst^^ad of weighed, as
it is
cold water.
crumbed dishes.
edge it is scalded.
cold water and slip off the skins, dry between towels.
on
the back of the stove until they are
cooked. You
bought from a
kitchen furnishing store.
MISCELLANEOUS.
soften them.
cleaning nickel.
cloth.
14
MISCELLANEOUS. 15
To remove
ink stains, use Sapolio. To remove
To remove
iron rust, rub the spot with lemon
juice, cover
with salt, let stand in the sun
several
hours.
To remove
fruit stains, stretch the piece over
a
vessel and boiling water, in a
small stream
pour
from a
distance of two or
three feet, over
the stained
surface.
Rub lard on a
fresh bruise; a
little soda and
Wrap with a
cloth to exclude the air.
SOUPS.
fowls and chop bones. Meat, bone and fat are all
every
the whites of one egg slightly beaten. Heat together
and boil up once. Set on the back of the stove ten
to the" top and form a thick cake. This you take off
Compound Stock.
Bouillon.
cups.
Consomme.
over the eggs and lemon into the tureen and serve.
Pea Soup.
Drain the liquor from a can of and add to
peas
the three of cold water and cook
peas cups twenty-
minutes. Press through a sieve, melt two tablespoons
of butter and stir into it two tablespoons of flour.
Pour into this two cups of stock, add the strained
Macaroni Soup.
Julienne Soup.
water. Heat the stock, pour off the water from the
Tomato Puree.
one cup of hot water and add the whole to the strained
Vegetable Soup.
Cook two cups of chopped tomatoes, one cup of
okra cut into small pieces for twenty minutes. Add
corn cut from the cob, and one slice of onion, and cook
all together until the vegetables are tender. Heat
flour and pour into the soup, stirring all the time, and
let it cook until it thickens.
Chicken Gumbo.
Okra Soup.
Add one cup of okra sliced and one-half cup each
of cooked string beans, corn, peas and tomatoes, to
Chicken Soup.
To four cups of white stock add one-half cup of
Lenten Soup.
Macedoine Soup.
Wine Soup.
Beat the yolks of six eggs and the whites of
Tomato Bisque.
Cook one can of tomatoes and one slice of onion gether
to-
Oyster Bisque.
Melt two tablespoons of butter. Add two full table-
spoons
of flour and three cups of fresh milk ; cook until
it thickens. Drain a pint of oysters. Scald, by putting
SOUPS. 23
oyster bisque.
Cream of Oyster.
The same as oyster bisque, except you use the
milk.
Cream of Asparagus.
Cook one can of Asparagus in one pint of water
Cream of Celery.
milk, it over
the vegetable pulp, return
cream or pour
Force Meat.
use,,
Croutons.
Breadsticks.
Noodles.
thin, are
used as garnishes.
very
in one
of hot water" Let it cook slowly a
pour cup
few minutes.
FISH.
Cream Sauce.
oysters.
Stuffing for Fish.
27
28 FISH.
Bread Stuffing.
To Boil Fish.
Court Bouillon.
Baked Fish.
Broiled Fish.
Fish cm Gratin.
Pour the cream sauce over it, spread the top with
buttered crumbs and bake.
Fish a la Creme.
into it, set the tin mold in a pan of hot water and
Parisienne Potatoes.
Fish Timhalls.
Fried Fish,
as a Garnish.
brown.
To Saute Fish.
Salt Mackerel.
Fish Balls.
brown
paper.
OYSTERS.
Oyster Cocktail.
Tobasco sauce.
Panned Oysters.
Deviled Oysters.
These are the same as panned oysters. The only
difference is, that just before serving, you should
Scalloped Oysters.
Wash and drain one pint of oysters. Reserve
the liquors. Pour one half cup of liquor and one
thirty minutes.
Broiled Oysters.
Oysters a la France.
Fried Oysters.
Saute Oysters.
Fricasseed Oysters.
Melt in a double boiler, or over hot water, one
Clams.
Boiled Clams.
save their juices. When they open lift out the shell
Serve hot.
Broiled Clams.
Crabs.
put into hot water they shoot their claws which spoil
38 SHELy,KD FISH.
Deviled Crab.
brown.
Lobster.
lies under the head, and also the gills. Break open
the body and take the small pieces of meat that lie
remove
the intestine that runs the length of the tail
piece.
Broiled Lobster.
manner as
for fish or oysters.
Lobster a
la Newberg.
Pick all the meat from the lobster and cut into
this over
the lobster, cook for two utes,
min-
cream, pour
gently stirring.
MEATS.
BEEF.
Roast Beef.
pepper
and salt in one corner of the and
pan some
pieces of parsley,
Braised Beef.
Cover the bottom of a braising pan with chopped
vegetables, mixed with a little stock or water. Place
Beef a-la-mode.
Fillet of Beef.
Broiled Beefsteak.
Select a steak from one to one and a half inches
thick. If sirloin is used, cut the flank end off and
Hamburg Steak.
Beef Hash.
together.
Beef Tongue {Cured).
Soak it over night in cold water. Put it to cook
the next morning in cold water with a slice of lemon,
Saddle of Mutton.
Crown Roast.
aerve.
Lamb.
Veal
Veal Cutlets.
Breakfast Bacon.
To Boil a Ham.
ihe water. Remove the skin and rub the top with
bread crumbs and brown sugar, or dress with dots of
to brown.
Broiled Ham.
griddle.
Ham and Eggs.
When a boiled or baked ham is about used up,
cut all the meat from the bono and grind it or shred.
over the top and garnish the outside with the ped
chop-
whites.
MEATS 4g
Roast Pork,
sauce.
Baked Ham.
of ham.
To Pick a Fowl.
the legs and going toward the head. Then rub hard
a
little alcohol in a saucer and light it and hold the
To Draw a Fowl.
from the craw. Cut off the neck and remove the craw
50
POULTKY AND GAME 5]
To Bone a Fowl.
To Truss a Fowl.
the other side and wrap around the end. Then under
Stuffing, No. 2.
Oyster Stuffing.
Mix equal parts of bread crumbs and oysters
seasoned with butter, pepper and salt.
Celery Stuffing.
One cup of chopped celery, one-half cup of
To Boil a Chicken.
To Bake Chicken.
sauces or gravies.
To Saute Chicken.
To Fry Chicken.
Fricassee Chicken.
liquor. Add salt and pepper and pour the same over
To Broil a Chicken.
Broiled Chicken.
,
Stewed Chicken.
with water. Cover the stew pan closely and cook for
Chicken Pie.
color.
POULTRY AND GAME. 57
Luncheon Chicken.
or brown sauce.
Molded Chicken.
sauce.
Baked Turkey.
After the turkey has been cleaned, put the pared
pre-
Boiled Turkey.
Use the receipt for boiled chickens to serve with
oyster sauce
Turkey Hash.
hash.
Boned Turkey.
After the turkey has been boned, you can fill it
any
seven or eight pound turkey, you
will need three and
one-half or four pounds of filling. Arrange the ing
fill-
Game.
-"e^Ml^N^
SAUCES FOR MEATS.
pan.
Add one full tablespoon of flour. Stir until
Egg Sauce.
61
62 SAUCES FOR MEATS.
Cauliflower Sauce.
cream sauce.
Oyster Sauce.
Brown Sauce.
Sauce Piquarde.
Tartare Sauce.
Tomato Sauce.
Horseradish Sauce.
Cranberry Sauce.
or
cold.
Mix three-fourths of a
of butter and
cup one cup
one
of butter, yolks of five one-half
cup eggs,
cup
of jelly, one teaspoon of
cayenne pepper "
let
boil a moment.
VEGETABLES.
Boiled Potatoes.
Mashed Potatoes.
Scalloped Potatoes.
crumbs.
Creamed Potatoes.
Potato Puffs.
To two cups of well-mashed seasoned potatoes add
the yolks of two eggs and beat well. Beat the white
VEGETABLES. 67
a piece from the top and scoop out the potato. Season
with butter, cream and salt. Fill the hull full,rising
a little over the top of hull, put a small piece of but-
ter
few minutes.
Broiled Potatoes.
and when cold you can use in any way in which you
cold boiled potatoes. A nice way is to make
prepare
into
68 VEGETABLES.
Fried Potatoes.
You can parboil the potato balls and then dip in hot
Potatoes as a Garnish.
Saratoga Potatoes.
Potatoes en Surprise.
Season one pint of hot mashed potatoes with
Sweet Potatoes.
Tomatoes.
salad dressing.
Broiled Tomatoes.
Stewed Tomatoes.
Baked Tomatoes.
String Beans.
necessary.
Green Peas.
Green Corn.
Stewed Corn.
Cut the corn from the ear and scrape the pulp.
Put in a stew pan. To three cups of corn allow one
Fried Corn.
Corn Pudding.
Cut or grate corn from the ear. To two cupfuls of
grated corn add two cups of milk and two eggs
beaten, one tablespoon of butter, one teaspoon of
Corn Fritters.
Boiled Cabbage.
Take off the outside leaves, cut in pieces from the
Cold Slaw.
Cauliflower.
it white.
Asparagus.
Wash and scrape the asparagus tips. Tie bunches
of about twelve stalks each. Let stand in cold water
bread boxes.
Carrots.
Turnips.
Beets.
age. Drain them, and the peeling will slip off by-
rubbing slightly. Cut in slices. Season with salt
and pepper. Pour melted butter over them.
Pickled Beets.
Okra.
Squash.
Onions.
Cut off the tops and roots. Take off the outside
Peel and scoop out from the top some of the ter.
cen-
stuffedPeppers.
Cut the tops from green or red peppers. Remove
Cucumbers.
Mushrooms.
Boiled Rice.
ready to serve.
Rice Border.
To Boil Macaroni.
over it.
Cottage Cheese.
Cheese Ramekins.
Welsh Rarehit.
Make as
above receipt, using ale or
beer instead
of white sauce.
Cheese Straws.
a
little nutmeg; add two tablespoons of cream,
a
moderate delicate brown. Pile on a plate,
oven a
prevent burning.
Farina.
To one cup
of farina use six cups
of liquid.
Cook one-half hour.
Hominy.
Fine Hominy.
Four cups
of liquid to each cup
of cracked wheat
83
EGGS.
To Boil an Egg.
toil.
To Saute Eggs.
To Poach an Egg.
Scrambled Eggs.
Eggs a la Heine.
top, cook until the whites are set. Turn each one on
twenty minutes.
Plain Omelet.
omelet.
Creamy Omelet.
Shirred Eggs.
equal distance apart and not too near the edge, '
cooked.
HOW TO COOK DRIED AND FRESH FRUITS.
To Stew Apples.
To Stew Fears.
87
gj HOW TO COOK DRIED AND FRESH FRUITS.
To Stew Peaches.
To Stew Cranberries.
To Stew Pie-Plant.
To Stew Gooseberries.
pie-plant.
To Stew Dried Fruits.
Baked Pears.
and bake
Orange Compote.
Take off the thin skin, add a little lemon juice to the
90
BREADS.
Proportions.
of flour.
cup
a little more
acid.
92 BREADS.
receipts.
Yeast Bread.
heat and cold alike will kill it. The yeast should be
used.
White Bread.
Water Bread.
Rolls.
or five hours use the same receipt except use one yeast
cake instead of one-fourth. Do not use one cake in
to the sugar.
German Coffee Bread.
Bread Sticks. J
French Busks.
stiff batter; let rise; put in shallow pan; rise and bake.
Graham Bread.
Beaten Biscuit.
salt. Make into a stiff dough with ice water and milk,
.
bake quickly.
Graham Biscuit.
come to a boil. Set it off and let it cool and then add
Coffee Bread.
One-half cup of sugar, one-half teaspoon of salt,
"one-half clip of butter. Beat together, add two eggs
and continue beating. Add one and one-half cups of
moderate oven.
Dry Toast.
oven and when brown on one side turn and brown the
Butter Toast.
Cream Toast.
Puffs or Pop-overs.
mufiin rings.
Rice Muffins.
Qrdham Gems.
rice.
Pancakes.
Crumb Cakes.
it will absorb.
Buckwheat Cakes.
Fritters.
lard by spoonfuls.
Waffles, No. 1.
Waffles, No. 2.
Hoe Cakes.
Corn Muffins.
serve on a plate.
salt.
Corn Meal Mush.
Croquettes.
Chicken Croquettes.
Boil one good-sized chicken until tender; when
cold take all the meat from the bones and grind it
with one can of mushrooms, soak one-half pound of
Sweetbread Croquettes.
Sweetbreads are so delicate and light that you
must mix some chicken and mushrooms with the
Fish Croquettes.
Pour one cup of croquette sauce while hot over one-
Egg Croquettes.
less trouble.
Almond Croquettes.
Chicken Cutlets.
Sweetbread Cutlet".
Boiodans.
the meat, put into small molds and set them in a pan
of hot water, cover over and cook twenty or thirty
minutes in the oven; serve with a mushroom ;
sauce
sauce.
Creamed Chicken.
pan of hot water, cover over, set inside the oven and
"cook until firm "
about thirty minutes, the time pending
de-
timbals.
water, cover and cook until firm; turn out and servo
used.
Timbal Shells.
Bread Books.
Sweetbreads.
To Squto Sweetbreads.
To Fry Sweetbreads.
Creamed Sweetbreads.
Calf Brains.
Aspic.
made properly.
Turn out on a
flat dish, cut in
squares, diamonds,
well over the top, put a dry cloth on top of this and
Chicken Sandwiches.
Nut Sandwiches.
Lettuce Sandwiches.
Egg Sandwiches.
Cheese Sandwiches.
Ham Sandwiches.
Puff Paste
Two cups
of flour, one cup
of butter and one
118
PASTRY. 11("
Patty Shells.
Vol-ato- Vents.
Bissoles.
half cups of flour with the tips of the fingers; add one-
Apple Pie.
Turh-Overs.
forty minutes.
Pumpkin Pie.
crust.
Custard Pie.
Blackberry Pie.
pdur cold water over the fruit and heat to the boiling
-point, draw off the water ahd proceed as the above
receipt.
124 PASTRY.
Cherry Pie.
''
Molasses Pie.
Chocolate Pie.
an egg, fill with mince meat and cover the top with
CocoairpitFie.
Make as for custard pie, using two full spoons
table-
of corn starch and add three-fourths cup of
grated cocoanut.
Lemon Pie.
Transparent Pie. \
Tarts.
form a lattice.
Roll the tart paste quite thin and fit it loosely into
deep pie pans, cut an inch longer than the pan, fold
this under to fit the pan and flute over the finger to
the paste and bake. Lay the fruit you want to use
the fruit with the crust do not bake the crust first.
Chocolate .Pie.
Fritter Batter.
yolks of eggs, add the water, pour this into the flour,
add the lemon juice or wine with the oil or butter
just before using; beat the whites of the eggs and fold
batter.
Fruit Fritters
this way, or you can chop the fruit, using only one
Belle Fritters.
Kemove from the fire and add two eggs, beat one at a
137
128 HOT DESSERTS.
Orange Fritters.
Apple Dumplings.
Peel and core medium size apples, roll and cut rich
Apple Pudding.
Tapioca Pudding.
Soak one cup of tapioca in cold water for one
Bread Pudding.
the yolks of four eggs well beaten; stir into this one
Rice Pudding.
or rich cream.
Cabinet Pudding.
Caramel Pudding.
Use receipt for corn starch, substitute the same
Pine-apple Pudding.
Use the above receipt and add one cup of grated
or chopped pine-apple from which the syrup has been
Chocolate Pudding.
Use corn starch pudding formula, add one-fourth
of a cake of chocolate cut in pieces to the cold milk
and heat together, pour while hot over the eggs and
vanilla sauce.
Cottage Pudding.
Cream one-half cup of butter and add one cup of
with sauce.
Jam Pudding.
Cream one-half cup of butter, add one cup of
Chocolate Souffle.
water, wrung dry and dredged well with flour just be-
fore
Suet Pudding.
Sift four cups of flour with a full teaspoon of
Date Pudding.
To one cup of milk add one cup of molasses and
Whifefield.
Plum Pudding, No. 2.
Short Cake.
Bake sponge
cake in sheets, turn out of in a
pan
Orange Pudding.
Bake sponge
cake in two sheets, cut each sheet in
Blackberry Cobler.
while crust and berries are hot. Dot over with small
vanilla.
Plum Pudding Sauce, No. 2.
Foamy Sauce.
Custard Sauce.
Cream Sauce.
nutmeg.
Transparent Sauce.
extract.
Fruit Sauce.
necessary.
Caramel Sauce.
Claret Sauce.
claret.
Fruit Sauce.
Meringue Sauce.
Quaking Custard.
cups
of milk; beat the yolks of four eggs
and three-
fourths
cup
of sugar together until light. Pour this
into the hot milk, slowly stirring all the while; cook
Custard in Cups.
Caramel Custard.
sugar.
Chocolate Custard.
Apple Float.
Blanc Mange.
added.
Bavarians.
in great variety.
Plain Bavarian.
Chocolate Bavarian.
the fruit you use. Put over hot water and stir until
on
the flat side and place (with marmalade side
inside bavarian, or
it can be molded in a border mold
cream.
Charlotte Russe.
Caramel Charlotte.
Angel Charlotte.
Tipsy Charlotte.
Orange Charlotte.
Strawberry Charlotte.
Peach Charlotte.
garnish.
Banana Charlotte.
cup of sugar, strain into a pan set in ice water, add the
Cabinet Pudding.
Charlotte Polonaise.
sugar,
the white of an egg slightly beaten, the juice
of two lemons, a piece of stick cinnamon; let it boil
of sugar,
the juice of four lemons, a stick of mon,
cinna-
flannel bag.
Orange Jelly.
water, let stand one hour, add one and one-half cups
150
JELLIES. jgj
Lemon Jelly.
Use receipt for jelly,substituting
orange one cup
of lemon juice for orange and adding one-half cup
more of sugar.
Grape-juice Jelly.
water, let stand an hour, add one and one-half cups of'
Crystal Jelly.
Fruit Jelly.
Use lemon or orange jelliesand just before it stiff-
ens
Pine-apple Jelly.
Pour one cup of cold water over one-half box of
Jellied Peaches.
mixed in, or
the mold can
be lined with them, cut in
large bunch or
scattered through, or
colored pink and
pink used.
grapes
CAKE.
water) and cream until very light; add the sugar and
edges, invert the pan and the cake will slip out; trim
Gup Cake.
the upper grate. Cook very slowly for the first hour,
after that increase the heat. Leave the cake in the
Pound Cake.
Marble Cake.
spice one part and add the yolks of two eggs, put in
cup
of sour cream. Bake two hours.
brown one
of molasses, four of flour,
sugar, cup cups
cup
of sour cream or milk, one teaspoon of soda, one
mace or nutmeg.
FRUIT CAKE.
broken in pieces.
cream and soda and last the fruit that has been
cleaned, cut and dredged with flour. Bake four hours.
Jam Cake-
Pecan Cake.
Banana Cake.
Citron Cake.
in mold pan.
Use your own taste and make the cakes to suit the
Orange Cake.
Neapolitan Cake.
Snow Balls.
pans, when cool scoop out the center, fill with ped
whip-
cream and candied cherries; cut in pieces angel-
ique, (candied vegetable stems) serve on little plates.
CAKES. 165
Sunshine Cake.
Angel Food.
Ginger Cake.
Ginger Wafers.
Crullers.
Doughnuts.
Tea Cakes.
Ginger Cakes.
thin.
Almond Wafers.
Cream one half cup of butter and add one cup of
confectioner's sugar and cream together, add slowly
one-half cup of sweet milk, one teaspoon of vanilla,
one cup of chopped almonds, two eggs and one of
cup
flour; put half in the batter and sprinkle the other half
over the top after they are spread on pans for baking.
Invert square pans, spread the batter on, then cook a
,
Quick Cake, {To Be Eaten With Hot Fruit).
Ginger Bread.
Crullers.
iron into this and when hot dip it into the batter and,
fry the mixture that clings to the iron. Shake from
White Icing.
half cups
of and t,vo- thirds of a of cold
sugar cup
Cocoanut Icing.
Use white icing, sprinkle freshly grated cocoanut
Marshmallow Icing.
Use white icing, and just before spreading it on
spread.
Fruit Filling.
Use white icing and sprinkle candied chopped
fruits over, ornament the sides and top by sticking
bits of fruit thickly into the icing while it is soft.
FILLINGS FOR CAKES. 173
Uncooked Icing.
Beat the whites of two eggs until light,add enough
pulverized sugar to make it of a proper consistency
to spread. Flavor to suit the taste.
Lemon Jelly.
Into three tablespoons of fresh butter and a ful
cup-
of sugar, melted together, stir the beaten yolks
of three eggs into which has been mixed the grated
peel of a large lemon; stir over the fire until it be-
gins
Chocolate Filling,No. 1.
Chocolate Filling,No. 2.
Caramel Filling,No. 1.
cake.
FILLINGS FOR CAKES. 175
Fondant Icing.
Dissolve one cup of sugar in three-fourths cup of
stiff and a little grainy, wet the hand with cold water
Custard Filling.
Beat the yolks of four eggs, add one-half cup of
milk, pour over the eggs, sugar and flour. Cook over
Golden Filling.
Beat the yolks of three eggs light. Cook one and
one-half cups of sugar with two-thirds cup of water
Prauline Icing.
and one-half of a
of cream.
Stir all gether
to-
syrup, cup
kernels. Cool a
little and spread between the cakes.
ices.
frozen.
stirring.
Mousses are whipped cream and gelatine frozen
Sherbets are
fruit juices sweetened with syrup
and frozen.
after freezing.
In freezing creams, use an ice bag and mallet, or
the ice pounded or shaved fine; fit the can into the
the can; press it down close, fill the bucket within two
top and adjust the crank, fill around with ice and salt
sides so that no salt can get in; remove the top and
paddle, if there is to be any whipped cream, fruit, or
nuts to be added, do it at this time, beating them in
well; cut from the sides, press down, put on the top
and cork the opening well. Fill around with ice and
the sides to keep the warm air out. Put away until
Molding Ices.
at a reasonable price.
To Unmold Creams.
Dip the mold in cold water, wipe off dry, invert oil
and the colors are pink and white, or pink and green,
sauce.
sugar and let cook one minute, remove from the fire,
cool and freeze.
Macaroon Cream.
is stiff.
FROZEN DESSERTS. 183
Almond Cream.
Coffee Cream.
Make a custard of one and one-half cups of
Fruit Creams.
Neapolitan Cream.
move the dasher, pack in ice and salt and let " and
until ready for use, or it can be packed in a mold and
Pistachio Cream.
Frozen Pudding.
Use chocolate cream receipt (No. 1 or 2) when half
,
Nesselrode Pudding.
Make a syrup of one and one-fourth cups of sugar
and one-half cup of water; beat the yolks of six eggs
until light,pour the syrup over them beating all the
Parfaits.
This class of creams is made with sugar syrup. It
Sugar Syrup.
Two cups of sugar, one-half cup of water. Stir
until dissolved. Cook until it is perfectly clear.
FROZEN DESSERTS. Ig7
Biscuit Glace,
Chocolate Parfait.
Use vanilla parfait. Pour the custard over one-
Pine-apple Mousse.
Chocolate Mousse.
Caramel Mousse.
Fruit Mousses.
Lemon Sherbet.
a cup
of lemon juice and freeze. Or can use the
you
addition.
Orange Sherbet.
cup
of lemon juice, grated peel of one and.
orange
190
SHERBETS AND PUNCHES. Jl,!
Pine-apple Sherbet.
Canton Sherbet.
Apricot Sherbet.
Strawberry Sherbet.
Raspberry Sherbet.
Peach Sherbet.
Cafe Frappe.
One cup of strong coffee, three cups of water, one
ices.
Punch.
Roman Punch.
Champagne Punch.
Pistaschio Punch.
Claret Sauce.
"cup
of claret wine.
Fruit Sauce.
Two cups
of fruit juice, one-half cup of sugar.
"Cook together until it begins to thicken, add, when
195
196 SAUCES FOR CREAMS.
very sweet.
Orange Sauce.
use as sauce.
Cook the egg and sugar over hot water until it gins
be-
have the down taken off with a soft brush before ing,
serv-
put on ice and when ready to serve peel and fill the
discolor quickly.
Strawberries.
of pulverized sugar.
Oranges.
Grape Fruit.
for oranges for serving grape fruit, and are nice for
breakfast or luncheon. Separate the pulp from the
Pine-apple.
Cut off the top of a large, fresh pine-apple. Cut
the bottom so that it will stand upright and firm on
FRUIT. 1991
Bananas.
macedoine of fruit.
Melons.
the pieces that were cut out and pile on top of the
Macedoine of Fruit.
not grind the coffee too fine nor too coarse; if too fine
000
BEVERAGES. 201
Drip Coffee.
Grind the coffee very fine ; when a pot with strainer
Cafe au Lait.
To Make Tea.
water.
Russian Tea.
tea.
Iced Tea.
sugar.
To Make Chocolate.
Cocoa.
Fruit Drinks.
Orangeade.
Fruit Punch.
Chrape Juice.
the fire and let cook five minutes: strain again, pour
in bottles and seal.
Blackberry Cordial.
cup
of
sugar.
Season with race ginger, mace, cloves,
allspice and cinnamon; cook all together until well
quarts of juice.
Egg Nog.
half cup
of cream whipped.
Blackberry Wine.
Grape Wine.
ready to bottle.
CONFECTIONS.
Cream Meringues.
before cooking. )
Macaroons.
Stuffed Dates.
granulated sugar.
Stuffed Figs.
Toasted Almonds.
A Nice Confection.
candy on;
when cool enough pull. Nuts can be
Cream Caramels.
cream caramels.
Candy Pudding.
Chocolate Caramels.
Maple Caramels.
Peanut Candy.
Put two pounds of granulated sugar in a lain
porce-
into pieces.
Taffy Candy.
Three pints of brown sugar, one pint of milk or
Cream Candy.
Five pounds of sugar, one pint of water and a
pieces.
Fondant.
Pepper Mints.
the size of a
lead pencil an
inch long; chop the bits
without sugar.
All canned fruits should be put up
To Can Tomatoes.
To Can Corn.
To Can Asparagus.
To Can Apples.
To Can Peaches.
make a as
above receipt, drop in the peaches,
syrup
and if firm or a
little tough, cook a
few minutes in
cook a
few minutes; put in bottles and seal.
To Can Pears.
To Can Quinces.
select the best fruits, not over-ripe, for jellies and serves
pre-
sugar
cooked together in equal proportions. After
they are
cooked and put in the glasses seal by ting
cut-
way.
Raspberry Preserves.
Cherry Preserves.
Damson Preserves.
Peach Preserves.
and the sugar and pour over the peaches. Cook til
un-
tender.
Pear Preserves.
Quince Preserves.
Citron Preserves.
Marmalades.
Peach Marmalade.
Quince Marmalade.
top securely.
Grape Jelly.
twenty-fi^ ,
jainutes, or until it drops, thick from a
Currant Jelly.
Use all white, all red or a mixture. Pick from the
Apple Jelly.
Cut the apples from the core, and barely cover
Quince Jelly.
Use only the parings or cut the fruit from the
Yellow Pickle.
Spiced Vinegar.
One gallon of vinegar, one tea cup chopped horse-
get it.
vinegar.
Rough and Ready Pickle.
Pepper Mangoes.
up while hot.
Spanish Pickle.
seed, two ounces celery seed, six cups o" sugar. Pour
this over the pickles while hot. Stir well from the
bottom every day for two weeks.
Bourbon Pickle.
Chopped Pickle.
steam in. When you drain the pickle for the last
Onion Pickle.
Chow Chow.
the jar) .
Boil in vinegar a quanity of grated radish,
horse-
Let them stand about six hours, press the water from
After taking all the green off the rind and cutting
into pieces, lay in weak brine over night; then tako
out of this brine and scald in weak alum water. It
is now ready for the syrup. For the syrup tako three
all be put in the kettle and let cook for a short time.
low add a
Tittle more water. When nearly ready to
-"e""^^""^""
CATSUPS.
Tomato Catsup.
bottle.
one cup
of ground and mixed spice; cook down until
Cucumber Catsup.
pepper
and horseradish to taste; bottle. It la a cold
Creamed Salmon.
Brains.
poured over.
Cheese Fonda.
is also an addition.
Season it with a
little red salt and
square. pepper,
which have had a piece cut from the stem end, seeds
been removed into pieces, mix with the meat, fill the
To Curl Celery.
strips from both ends toward the center, but do not cut
Mayonaise, No. 1.
Mayonaise, No. 2.
Salad .
Cream, No. 2.
French Dressing.
Mix with three tablespoons of oil, one-half spoon
tea-
Lettuce Salad.
dressing or mayonaise.
Celery Salad.
Tomato Salad.
each tomato.
Tomato Jelly.
on lettuce leaves.
Vegetable Salad.
Asparagus Salad.
Cabbage Salad.
Beet Salad.
chopped fine.
the dish.
Beef Salad.
Chicken Salad.
Ham Salad.
with mayonaise.
Salmon Salad.
Lobster Salad.
center.
Oyster Salad.
Fruit Salad.
Orape-Fruit Salad.
with game
Apple Salad.
this salad.
Orange Salad.
Molded Salads.
on
which it is served garnished with curled celery.
a leaf of lettuce.
COOKERY FOR THE SICK.
Mts, pour a little cold water over it, cover and cook
is a heavy one.
Bread sticks (toasted or baked) ,
next.
247
248 MENUS.
punch.
course.
jellies, etc.
Coffee.
arrange
the dishes and a book full of good receipts,
and coffee.
Luncheons are
almost as elaborate as dinners.
MENUS.
249
DINNER MENU
No. I.
Bouillon
Creme de Vo Laille
MENU
NO. 2.
Oyster Cocktail
Brain Patties
Punch'
MENU
NO. 3.
Oyster Bisque
Roman Punch
Cheese Ramekins
Coffee
MENU
NO. 4,
- Consomme
Stuffed Mushrooms
Coffee
MENUS. 251
LUNCHEON MENU
NO. !.
Clear Soup
Oyster Patties
Coffee
MENU
No. 2.
Coffee
_oa MENUS.
MENU
NO. 3.
Grape Fruit
Devil's Food
Coffee
MENU
NO. 4.
Pea Soup
Croustades of Asparag'us
Canton Sherbet
Coffee
AI^PENDIX.
Bread Soup.
253
354 Appendix.
Onion Soup.
Peel and cut a good-sizedonion into small pieces.Put
a fuR tablespoon into a sauce-pan and when melted put
in the onion and cook slowly until tender. Then put
on a brisk fire where it will brown, being careful not to
burn. Then add one cup of boiling water and two cupj
of boiling milk or make the water and milk equal, sea-
son
Potato Soup.
Peel and grate three medium sized potatoes,put them'
in one quart of boilingbouiHon, cook slowly for three-
fourths of an hour, season and serve.
Potato Soup.
Cook three medium sized potatoes in boiling salted
Appendix. 255
move the onion and pour the milk over the potato, stir-
ring
all the while. Melt three tablespoonsof butter, add
two tablespoonsof flour,one and one-half teaspoons of
salt, one-fourth teaspoon,of celery salt,one-fourth spoon
tea-
of w-hite pepper, a pinch of cayenne and one spoon
tea-
Vegetable Soup.
cream, pour the soup over the eggs and cream, season,
cook a minute and serve.
Casserole of Lamb.
xoom sauce.
Brown Somce.
Then add one cup of brown stock and cook until it thick-
ens.
pieces. Then place a cover over the pan and place in the
with little water in the to keep from drying,
oven a pan
and bake for ono'-half hour. Sprinkle with salt and
Casserole of ChicTcen.
add more butter to the sauce, pan and cook the chick-
en
the sauce pan and stir until melted. Add one and one-
Season with salt and pepper and pour over the chicken.
Add one bit of big leaf, some potato balls and rooms.
mush-
Force Meat.
Galaiine of Chichen.
Spread the chicken on the board and fill with force meat.
with enough
l^'Ot water to cover well. Add some chopped
celery,a little onion or carrot. Tie a bunch of sweet
Appendix. 359
Galatine of Chicken.
Oyster Sauce.
Cheese Balls.
balls.
Oyster Sauce.
Fish Timlale.
with salt and pepper and brush over with melted butter.
Cook in a pretty hot oven for twenty-fiveor thirty min-
utes.
Fish Croquetts.
Veal Loaf.
sauce.
Appendix. 205
Take the scrap of veal and pork left from the loaf,
put in a skillet with a little cinnamon and allspice.Add
one-half cup of water and cook until brown. Then add
one-half more of water and cook a few minutes. Strain
Potato Nests.
Fan Potatoes.
Glazed Onions.
cheese over it then drop the eggs in whole and cook until
French Omelet.
Combes).
Cheese Canapes.
butter, mix the two together and season with salt and
Cheese Fingers.
salad or coffee.
Stuffed Prunes.
and cool. Split down one side and remove the seed. Fill
the cavity with chopped nuts, put in a baking dish,
sprinkle pver with sugar, put in one-half cup of water
and bake .for fifteen or twenty minutes.
Pimento Timhales.
Stuffed Tomatoes.
Chop fine and add equal parts of green corn and okra,
uncooked. Mix with a few buttered crumbs, season with
Stuffed Peppers.
Neuchatel Wafers.
Asparagus Salad.
Russian Salad.
a sprig of holly.
salad.
Waldorf Salad.
Harvard Salad.
fill with the mixture and garnish one with parsley and
the other with chopped parings from small tender red
Tomato Salad.
pepper that has had the seeds and ribs removed, add one
Turnip Cups.
Cut off the tops, to be made flat,of not too large
374 Appendix.
cups in cold water until ready for use. Just before ing
us-
the whites cut into rings and the yolks into slices.
There are many pretty ways af cutting the egg to make
it effective.
glass flat butter plate with rose leaves and cracked ice
"E(uick
oven.
Waffles.
Break two eggs in a round bottom bowl and beat
"until well blended. Pour over them two cups of milk,
butter-
well the first waffles you cook, but do not grease amy
more. One greasing is sufficient.
ready for use sift a little flour on the board and roll to
the desired 'thickness and shape to suit the pan. Fill
leaves and fancy pieces after you have filled the short-
oalce and put on the top and the whipped cream. nament
Or-
Lemon Pie.
enough to shape.
Cocoanut Pie.
Beat the yolks of four eggs and one cup of sugar to-
thickens, remoye from the fire and beat until very ligiit.
Add a tablespoon of brandy or rum. Fold in one cup
of cream whipped very stiff.
Caramel Sauce.
Chocolate Sauce.
Brandy Sauce.
Brown Betty.
Pineapple Pudding.
One whole pineapple or one can be chopped fine. Pour
one cup of sugar on the pineapple (if fresh pineapple is
chopped almonds.
To Caramelize a Mold.
Chocolate Pudding.
cdd; half the sugar. Then the yolks of eggs well beaten,
r.nd the rest of the sugar. Alternate the milk and flour.
Chocolate Sauce.
Sponge Ginger-hread.
eggs. Cream the butter. Add the sugar and then the
Appendix. 281
Soft Ginger-tread.
twenty-five minutes.
Sponge Cake.
the whites and then add the yolks and fold in the flour
Lady Fingers.
Nut Cake.
Almond Wafers.
sugar and one egg well beaten. Sift with two cups of
Scotch Wafers.
Chocolate Cake.
chocolate.
Pecan Cahe.
Jam Cahe.
Frosting.
Beat until thick, spread over the tops and sides of cake
Glace Marshmellows.
jar the vessel after the sugar is dissolved and the grains
that form on the sides should be wiped away with a
to twentyijfiye
minutes according to the desired density
of syrup.
Fruit Punch.
and add one cup of mixed fruit and nuts that have been
soaked for twelve hours in brandy to cover. Glace
Christmas Punch.
Maccaroon Cream.
mold one inch thick, fill the center with plain vanilla
cream, seal and pack in ice and salt two hours. Serve
and sugar mixed together over the top of each pot and
stick a flower in each one to represent a growing plant.
rounds.
a pint of sugar.
Seal at once with the tops that have been well soaked in
Pineapple in Shells.
cut them half in two. Cut out the pulp in small pieces
leaving a thin shell only. Sprinkle the fruit over with
this and garnish with the leaves cut from the pineapple
tops.
Separate the pulp from the skin and break or pull in-
to,
glass with the stem broken off. Set this in the larger
glass filled -with the ice. Put a teaspoon of wine over
plate with lace mat, decorate with red cherries and tiny
Rhubarb Wine.