STEVENSON MEMORIAL

COOK BOOK

INDEX

FOREWORD

During the year 1893 on the streets of Chicago were hundreds of women who had been thrown out of employment. The genuine helplessness and hopelessness of these women appealed strongly to the generous heart of a wonderful woman, Dr. Sarah Hackett Stevenson, one time president of the Chicago Woman's Club. She went before this club and stated that there was no place in this great city where a woman without funds could find shelter—a woman who would work if given an opportunity. She demanded in the name of humanity that this, her club, do something at once to relieve the situation.

Her plea had its effect, and money was subscribed for beginning work. Other clubs responded to the call for help and contributed both furnishings and funds. And what was called the Woman's Model Lodging House was opened to the public.

No questions were asked of those who came for shelter—the past was not the thing to be dealt with—only the present and future. A charge of 15 cents a night was made, and if they were without money work was given them and they were paid for it—they, in turn, paying for their lodging. It was the principle of the organization that the actual handling of this money helped to preserve self-respect and that they might not feel themselves objects of charity. This principle has held through the years and no woman or child is turned from the door as long as there is a place to rest.

Hon. William B. McKinley of Champaign, Ill., gave as a memorial to Dr. Stevenson the present home at 2412 Prairie avenue, which will accommodate sixty women and about fifty children. The organization has become one of the strongest in the city—a delegated body of eighty-two members who represent women's organizations of Cook County. For the last few years the work has grown and broadened, until almost every trouble and sorrow that can come to women and children is brought to this door.

The woman who is on the downward path of years, when it is so hard to find employment, her little money gone, often weakened both mentally and physically from lack of nourishment and worry—she might be any one's mother—if not able to work for her lodging, is supplied from the loan fund. Often she can return the small amount and she does not feel that she has received charity, but that the hand of a friend has grasped hers, and her faith in humanity is restored. The young girl who is alone and without money is safe from the cheap rooming houses of the city. The mother with her little family, who has been left, by desertion or death, without the father's protection comes to this home and remains until she can gather up the thread of existence once more. Often she is saved from placing her children in institutions or giving them for adoption. An average of 105 women and children are cared for in the Lodging House each day.

As time brought the need of better facilities for the care of the children, the generous friend of the Institution, Wm. B. McKinley, gave the building at 2408 Prairie avenue for Nursery purposes. Here the children are cared for during the day, while the mother is seeking employment, or otherwise adjusting her affairs.

A limited number of neighborhood children are also cared for. A trained nurse and kindergartner are employed. Twenty-four hour feedings for bottle babies are furnished so that the little ones diet may not be disturbed. In this department 60 children are given daily care. The mother has charge of her family at night. Every effort is made by this organization to keep the mother and her children together. We believe that separation should be only after every other method has failed.

A visit to the Stevenson Memorial will interest you and you are most welcome at all times.

APPETIZERS

Toast small squares or rounds of bread on one side; on the other side grate cheese and set in oven until cheese is melted; add paprika.

Cut bread in quarter-inch slices. Spread lightly with French mustard. Sprinkle with grated cheese and finely chopped olives. Brown slightly in oven.

Toast small pieces of bread; cover with a paste made of sardines and a little lemon juice, and top with the yolks of hard boiled egg put through the ricer.

Two cans small sardines; one teaspoonful catsup; one teaspoonful lemon juice; a dash of tabasco sauce. Place slice of bread on leaf of lettuce then lay two small sardines across with chopped eggs, and last add catsup, lemon juice and tabasco sauce.

Two cans of sardines boned; two tablespoonfuls chopped pickled beets; mix thoroughly and spread on slices of bread; sprinkle chopped eggs over same and serve.

Mash sardines with silver fork, after removing tails and loose skin. Cover with juice of one-half lemon. Spread on thin slices of bread, cut either round or oblong. Cover with grated cheese and toast until cheese melts. Serve hot.

On a small piece of toast put a paste of salmon, and on this a slice of ripe tomato with mayonnaise.

Chop one-half cup of lobster meat fine and mix thoroughly with the white of two hard boiled eggs which has been pressed through a ricer. Season with salt, pepper, one teaspoonful mustard and moisten with thick mayonnaise. Saute circular pieces of bread until brown, then spread with the mixture. Sprinkle over the top a thin layer of hard boiled yolks and lobster pressed through the ricer.

Dip edges of toast in egg, then in finely minced parsley or chervil; spread with anchovy butter and garnish with cold boiled eggs, olives and capers; or

On the same foundation use tartar sauce, boned anchovies curled around edge and garnish with a stuffed olive or gherkin fan; a gherkin fan is made by cutting it in thin slices, not quite through, and putting the ends together; or

Cover toast with tomato slices, curl anchovy in center and season with lemon, onion juice and paprika; or

Garnish with powdered egg yolk and diced whites; or

Spread toast with anchovy butter, cover with mayonnaise mixed with chili sauce.

Cook fresh mushrooms in butter, place on rounds of toast, spread with chervil or parsley butter; pipe a mound of beaten egg white, seasoned with salt and pepper, on each mushroom and place in hot oven until maringue is brown.

Remove stones from large prunes and olives; stuff olives with capers and bits of anchovy; put them in the prunes, wrap each prune with bacon and tie with a thread. Place in hot oven until bacon is crisp, remove thread and place on disks of toast spread with Parmesan butter.

Spread toast with mustard cream, garnish with tiny strips of tongue, put a lozenge of white meat of chicken in center, on this put a slice of truffle, both marinated in French dressing.

Slice of tomatoes on lettuce; combination of crabmeat, celery and pearl onions. Serve with oil mayonnaise.

Spread toast with horseradish butter, lay on strips of tunnyfish and garnish with slices of gherkin.

Lightly toast circles of bread, cut out with biscuit cutter, one-half inch thick. Cover each circle with a slice of tomato. Sprinkle with salt and pepper. Cover tomato with layer of caviar, garnishing edge with finely cut white of hard boiled egg. Instead of caviar, the tiny white onions (bottled) or yolk of egg finely chopped may be substituted. Serve on plate with fancy paper doily.

Slice of toast, cut shape of tomato; spread with anchovy paste; topped with tomato slice, and yellow American cheese, browned and melted in oven. Toast only one side of bread.

Cut rounds of fresh bread and toast lightly in oven. Cover with Sardinola paste, then sprinkle grated cheese over top, then brown slightly and serve while hot.

Spread toast with mustard butter, cover with minced chicken and garnish with olives, pickles, capers and pearl onions; or

Border edge of toast with minced tongue or ham, fill center with chicken mixed with mayonnaise and garnish with minced truffles.

Cover anchovies with lemon juice and paprika; in an hour or two place them on tomato slices sprinkled with pulverized egg yolk and garnish with the egg white cut in strips.

Parboil six artichokes, or celery hearts cut in cups, in salted acidulated water, cool and marinate in French dressing; fill cups with diced or shredded mixed vegetables and top with mayonnaise; or

Coat the cups with aspic and fill with caviar.

Canned artichokes which are already cooked may be used.

Cut peeled cucumbers into inch lengths, scoop out centers, leaving a little at the bottom, fill with lobster or shrimp cream and garnish edge with anchovies, mixed olives, capers or pimentoes; or

Fill with caviar mixed with lemon juice and garnish with pearl onions and minced cress.

Cut hard boiled eggs in halves, remove yolks and fill with shredded shrimps mixed with mayonnaise; garnish with powdered yolks and serve on lettuce leaves.

Hard boil as many eggs as you have services; peel and cut the whites to represent baskets, carefully scoop out the yolks and fill the baskets with caviar. Toast rounds of bread, cover with the yolks which have been put through ricer, stand a basket in the center of each and serve with a thin slice of lemon.

Spread brown bread toast with creamed butter mixed with pate de foie gras; cover with cooked sweetbreads mixed with cucumber, pepper, gras and mayonnaise. Garnish with sweet red peppers.

Spread rounds of toast with liver sausage; garnish with yolks of hard boiled egg put through ricer; in the center place a spoonful of minced stuffed olives.

Spread rounds of toast with mayonnaise; cover with a slice of tomato; mince sardines with yolk of a hard boiled egg and finely chopped stuffed olives; cover the tomato with this mixture and place a spoonful of mayonnaise on top.

Rounds of bread toasted on one side; spread untoasted side with a mixture of butter and Parmesan cheese. To a small quantity of cream sauce, add one cup crab flakes and heat. Put mounds of crab flakes on the buttered toast and put under blaze long enough to brown slightly.

Toast rounds of bread on one side; spread the untoasted side with mayonnaise, and on this lay a slice of summer sausage as thin as it can be cut; top with minced olive and pimento in mayonnaise.

To one cup minced stuffed olives add one-half cup minced nut meats and one-half cup oil mayonnaise; mix well and spread on toasted bread cut in any shape you want. Garnish with a little mound of mayonnaise sprinkled with paprika.

Shred some pineapple; add grape fruit pulp and seeded white grapes; cover with hot sugar and water syrup and let stand until cold; flavor with sherry and serve in cocktail glasses that have been chilled by filling with ice an hour before time to serve.

Scoop out rounds of watermelon and cantaloupe, thoroughly chilled; put in glasses, sprinkle with pulverized sugar and pour over each two tablespoonfuls ice cold ginger ale. Garnish with cherry.

Select large ripe berries, and if very sandy, wash them. Remove hulls and cut them in halves lengthwise; fill glasses with berries and pour over them a dressing made by mixing one cup of water and two tablespoonfuls sugar, let boil three minutes; cool and add one-half cup claret; let this dressing be ice cold when poured over the berries. Serve.

Select the big California cherries; take out the stones and insert in their places walnut, almond or hazel nut meats. Half fill the glasses with a cold syrup made of fruit juice and a little sugar.

Remove the skin from the orange sections, place in a chilled cocktail glass and pour over a syrup made of sweetened orange juice and a little sherry. Decorate with sugar coated mint sprays.

Select uniform sized tomatoes; cut in halves lengthwise. In each glass place a small, crisp leaf of head lettuce; put one-half of a tomato on each and half fill the glass with cocktail sauce.

Boil green shrimp until tender, about twenty-five minutes. Peel and break in halves, if large; dice celery and olives with the shrimp, mix well and cover with a cocktail sauce.

Drain sardines from oil in box; remove skin, tail and bones; break into small pieces; mince celery and mix with it; put in cocktail glass and cover with sauce made of one-half cup catsup, juice of one lemon; tablespoonful horseradish and a little salt.

Two tablespoonfuls crabmeat to each person. To one cup tomato catsup add juice of one lemon, two tablespoonfuls grated horseradish thinned with vinegar; a few drops of tabasco sauce and just before serving, a tablespoonful cracked ice.

To one cup of Japanese crab flakes mince one stalk of celery, one teaspoonful capers and mix well. Fill green pepper cases with the mixture and cover with two tablespoonfuls cocktail sauce.

Three tablespoonfuls of tomato, or mushroom catsup; three tablespoonfuls lemon juice; one tablespoonful horseradish; a few drops tabasco; salt and paprika. Stir well and allow about two tablespoonfuls of the sauce for each cocktail.

Mix well four tablespoonfuls tomato catsup; one of vinegar; two of lemon juice; one of grated horseradish; one of Worcestershire sauce; one teaspoonful salt and a few drops of tabasco. Have very cold when poured over cocktails.

One tablespoonful freshly grated horseradish; one tablespoonful vinegar; half a teaspoonful tabasco sauce; two tablespoonfuls lemon juice; one tablespoonful chili sauce; half a teaspoonful Worcestershire sauce. Mix and let stand on ice until ready to serve.

Two tablespoonfuls each tomato catsup and sherry wine; one tablespoonful lemon juice; a few drops tabasco sauce; half a teaspoonful minced chives and a little salt. Have thoroughly chilled before pouring over cocktail.

Rub a bowl with a clove of garlic; two tablespoonfuls tomato catsup; one tablespoonful grated horseradish; one tablespoonful mushroom catsup; one teaspoonful lemon juice; one teaspoonful finely chopped chives; a few drops of tabasco sauce, salt and pepper.

SOUPS

Cook one bunch of asparagus twenty minutes, drain and reserve tops; add two cups of stock and one slice of onion minced; boil thirty minutes. Rub through sieve and thicken with two tablespoonfuls butter and two tablespoonfuls of flour rubbed together. Add salt, pepper, two cups milk and the tips.

Put one quart of milk to heat. While it is heating, put the cooked beans through colander. Blend one tablespoonful butter with one of flour; pour over this the hot milk. Season with salt and pepper, stir until smooth, and then add the beans. Pea or asparagus soup can be made in the same way.

Cut up one small head of cabbage and boil until quite tender. Put it through a colander, add one quart of milk, salt and pepper and thicken with two tablespoonfuls each of butter and flour rubbed together.

Cut four heads celery into small pieces and boil it in three pints of water with one-fourth pound of lean ham minced; simmer gently for an hour. Strain through a sieve and return to the pan adding one quart of milk, salt and pepper; thicken with two tablespoonfuls of butter and two tablespoonfuls of flour rubbed to a paste. Serve with whipped cream on top.

Put one can of corn on to simmer with one pint of water and one small onion sliced; cook thirty minutes. Strain, return to the pan, adding one quart of milk, salt and pepper and thicken with two tablespoonfuls of flour and butter. Serve hot with a spoonful of whipped cream on top.

If dried beans are used, soak them over night; in the morning drain and add three pints of cold water; cook until soft and run through a sieve. Slice two onions and a carrot and cook in two tablespoonfuls of butter; remove vegetables, add two tablespoonfuls flour, salt and pepper, stirring until very smooth; add to this one cup of milk or cream and put into the strained soup; reheat and add two tablespoonfuls more of butter in small pieces.

One-half pound of mushrooms, cleaned and chopped fine, add to four cups of chicken broth, cook twenty minutes; thicken with two tablespoonfuls butter and two of flour blended with one cup of boiling water. When the boiling point is reached add one cup of cream and the well beaten yolks of two eggs.

One-half pound mushrooms, washed and peeled and chopped very fine; cover with one pint of water and boil one-half hour slowly; one quart milk scald in double boiler; season with one tablespoonful butter, salt and pepper; add mushrooms and let come to a boil. Just before serving, add finely chopped parsley. Thicken milk with one tablespoonful flour mixed with cold water and put through a strainer.

One cup rice; one large onion; one quart milk; one tablespoonful butter. Boil rice in salted water until tender, press through sieve, and add milk slowly, stirring constantly until all is well mixed, lastly add butter and season to taste.

Wash and cook enough spinach to make a pint; chop it fine and put in a pan with two tablespoonfuls of butter, one teaspoonful salt and a few gratings of nutmeg; cook and stir it about ten minutes; add three pints of soup stock, let it boil up and put it through a strainer. Set it on the fire again and when at the boiling point remove and add one tablespoonful of butter and one teaspoonful of sugar. Thicken with flour mixed with milk or water.

Cook one quart of tomatoes with one slice onion, two teaspoonfuls sugar and one-fourth teaspoonful soda about fifteen minutes; rub through a sieve and set to one side. Scald one quart of milk and thicken with flour diluted with cold water; be careful that the mixture is free from lumps; cook from fifteen to twenty minutes; when ready to serve combine the mixtures, add bits of butter, salt and pepper and a spoonful of whipped cream on top.

One can of corn; one cupful of diced potatoes; one and one-half inch cube of fat salt pork; one tablespoonful onion juice; four cupfuls of scalded milk; two tablespoonfuls of butter; a teaspoonful of salt and a teaspoonful of pepper. Cut pork into small bits and fry until nicely browned; add onion juice and milk and potatoes, which have been boiled in salted water until tender; corn, salt and pepper. Let all just come to the boiling point. Put a few rolled crackers in each plate and pour in chowder. Tomatoes may be added if liked.

Chop fine 25 clams. Put over the fire the liquor that was drained from them and a cup of water; add the chopped clams and boil half an hour; season to taste with salt, pepper and butter; boil up again and add one quart of milk, boiling hot, and two crackers which have been rolled fine. Serve.

Two tablespoonfuls flour; one and one-half pints beef stock; two tablespoonfuls cream; one egg; butter size of an egg. Put butter and flour in a saucepan, stir until smooth; add stock little by little; just before taking from the fire add the cream and egg well beaten together. Salt and pepper to taste.

Take six nice slices of red fish, roll them in flour, season with salt and fry in hot lard, but not entirely done, simply brown on both sides, and set aside. For the sauce, fry in hot lard a large onion chopped fine and a spoonful of flour. When brown, stir in a wineglass of claret, large spoonfuls of garlic and parsley chopped fine, three bay leaves, a spray of thyme, a piece of strong red pepper and salt to taste. Lastly, add your fried fish and cook slowly for an hour. Serve with toast bread.

Four cups tomato; four stalks celery; one small onion; four cups water; sugar, salt and pepper to taste; boil until celery is well done. Strain and serve in cups with whipped cream.

Two tablespoonfuls of sugar; one carrot; one onion; one pint tomatoes; three stalks celery (or salt spoon of celery seed); two whole cloves; one salt spoon pepper; one bay leaf; blade of mace; one teaspoonful salt; two quarts cold water; white of one egg; small piece of butter. Burn sugar in kettle, add onion and brown; add carrot and celery, and then cold water and other ingredients except butter and egg. Mix thoroughly, boil, strain through two thicknesses of cheese-cloth, add butter and serve.

Put one quart of tomatoes in pan and simmer twenty minutes; add one-third package of gelatine and stir until dissolved. Strain through a fine sieve, season with salt, pepper and put in ice box to harden. Cut in cubes in bouillon cups and serve with thin slices of lemon.

Clean a nice young chicken, cut in pieces and fry in hot lard. Add a large sliced onion, a spoonful of flour, two dozen boiled shrimps, two dozen oysters and a few pieces of ham. Fry all together and when brown add a quart and a half of water, and let boil for an hour. Season with chopped parsley, salt and strong pepper. Just before removing and while boiling, stir in quickly a teaspoonful of the powdered file. Take away and pour in tureen. Serve hot with rice cooked dry.

Cut an old fat chicken into small pieces, chop small four onions, place the onions in five ounces of lard and let cook until well browned. Then put in four spoonfuls of flour and let cook five minutes. Put in half gallon good rich stock, add a can of tomatoes, can of okra, season with salt, pepper and cayenne. Tie a small quantity of thyme, sweet bay leaves and parsley in a bit of cloth. Then add twenty-four large shrimps, half dozen hard shell crabs and twenty-four oysters. Let the whole cook for two hours on slow fire. Serve with rice boiled dry for each person.

After boiling a soup bone thoroughly, add a can of tomatoes; strain and put it on the stove again; brown flour enough to thicken it to the consistence of cream; add a lemon or two (sliced very thin and boiled a few minutes in water); one teaspoonful each of ground cloves; cinnamon and allspice. Just before you wish to serve add the hard boiled yolk of an egg for each person; chop the whites and put in the tureen.

Wash well a pint of split peas and cover with cold water, adding one-third teaspoonful of soda; let them remain in this over night to swell. In the morning put them in a kettle with a close fitting top; pour over them three quarts of cold water, adding half a pound of lean ham or bacon cut into slices or pieces; also a teaspoonful salt, a little pepper and a stalk of celery cut fine. When the soup begins to boil, skim the froth from the surface. Cook slowly from three to four hours, stirring occasionally until the peas are all dissolved. Strain through a colander and leave out meat. It should be quite thick. If not rich enough, add a small piece of butter. Serve with small squares of toasted bread cut up and added.

Peel and slice five medium sized potatoes, cook in boiling salted water; when soft put through a strainer. Scald one quart of milk with one small onion sliced, remove onion and add milk slowly to potatoes. Melt three tablespoonfuls butter, add two tablespoonfuls of flour, one teaspoonful salt, one-quarter spoonful celery salt and dash of white pepper and stir until thoroughly mixed, add to the boiling soup; cook one minute, strain and serve; sprinkle with chopped parsley.

Two pounds of lean beef; one-half gallon cold water; six whole cloves; one-half box gelatin soaked in one-half cupful of water for fifteen minutes; six black pepper corns; one tablespoonful salt; two tablespoonfuls sherry; the juice of one lemon. Cut the beef into the water, add peppercorns, cloves and salt and let simmer slowly four hours. Add the gelatin and strain; to this add lemon juice and pour into a mold. When cold it will slice nicely.