Soup stock is the liquid in which bones, cooked or uncooked meat and vegetables have been boiled.
Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.
The stock should be strained, quickly cooled and all fat removed.
A great variety of soups may be made by adding to any soup stock, previously cooked macaroni, spaghetti, vermicelli noodles or vegetables.
Cream soups are made with a cream sauce foundation to which is added the strained pulp of vegetables or fish.
6 lbs. shin of beef
3 to 6 quarts cold water
1 bay leaf
6 cloves
1 tablespoon mixed herbs
2 sprigs parsley
1/2 cup carrot
1/2 cup turnip
1/2 cup celery
1/2 cup onion
Wipe beef and cut lean meat into inch cubes; brown one-third in hot frying pan; put remaining two-thirds with bone and fat into soup kettle; add water and allow to stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly six hours; add vegetables and seasoning one hour before it is finished. Strain and put away to cool. Remove all fat; reheat and serve.
2 cups beans
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour
Soak beans in water over night. Drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft; add onion and bacon which have been fried light brown; boil five minutes; add salt, pepper, parsley and thyme. Mash beans with back of spoon and add flour which has been mixed with a little cold water; boil five minutes and serve.
This is the foundation or sauce for many fish and vegetable cream soups.
1 quart milk
1 tablespoon butter
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 cup boiling water
Scald milk and add butter and seasoning; thicken with flour, which has been mixed with little cold water. Thin with boiling water and boil two minutes.
For pea soup boil and mash 1 pint green peas and add to sauce.
For cream of celery boil 1 pint cut celery until tender; rub through sieve, add to milk, and proceed as above.
For potato soup boil and mash 6 large potatoes, stir into milk, proceed as above, and strain. Just before serving stir in a tablespoon chopped parsley.
For corn soup add to sauce a can of corn or corn cut from 6 ears boiled fresh corn, 1 tablespoon sugar, and boil 15 minutes. Strain and serve.
For cream of fish soup add to milk about one pound of boiled fish, which has been put through sieve and proceed as above.
1/4 cup rice
1/2 cup cut onion
2 tablespoons bacon drippings
2 cups tomatoes
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon paprika
1 tablespoon cut parsley
Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onions in pan with drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add a little chopped green pepper if desired.
1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour. In the meantime, melt butter, stir in flour and cook over low flame, adding milk slowly; add seasoning. Strain tomatoes; add soda; stir into sauce and serve immediately.
2 cups finely chopped onion
2 tablespoons butter or bacon drippings
4 cups rice water or vegetable stock
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley
Cook onions and butter or drippings in covered saucepan, shaking pan often. When onions are tender add rice water or stock; boil 5 minutes; add seasoning and chopped parsley.
When a fish is fresh the flesh is firm and the gills are a bright pink.
To clean: Hold fish by the tail and with a sharp knife scrape off scales toward the head; wipe with damp cloth; slit underside; carefully remove entrails; wash with cold water, removing all clots of blood from backbone.
Always cook fish thoroughly.
Clean, wash, and split, removing backbone and fins along the edge. Very large fish should be cut into slices. Dry with cheesecloth; season with salt and pepper. Cook on well-greased broiler, from 10 to 20 minutes, turning once. Remove to hot platter; add melted butter and sprinkle with chopped parsley; garnish with slices of lemon and serve.
Prepare as for "Broiled fish." Brush pan with drippings; place fish, skin side down; dust with salt, pepper and flour; pour over 2 tablespoons melted butter and 1/2 cup milk. Bake in hot oven 20 to 25 minutes or until brown. Remove to hot platter, sprinkle with chopped parsley and serve.
Clean, removing head and tail, unless fish are small; wash with cold water and dry with cheesecloth; dust with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; brown quickly on both sides; reduce heat and fry 5 to 10 minutes longer. Serve with chopped parsley and lemon or sauce tartare.
Prepare as for "Broiled fish." Heat plank, brush with drippings and dust with salt and pepper. Place fish, skin side down, doubling thin part so that it will not burn. The oven must be hot before putting in plank; cook 20 minutes; reduce to moderate heat and leave in oven 10 to 20 minutes longer. Melt 1 tablespoon butter, add 1 teaspoon salt, 1/8 teaspoon pepper, and pour over fish. Garnish with potato roses, lemon and parsley and serve on the plank.
1 cup salt codfish
2 cups potatoes, cut into cubes or small pieces
1/8 teaspoon pepper
1/2 tablespoon butter
1 egg
Pick over, wash and shred fish into small pieces. Put potatoes into deep saucepan; cover with cold water; add fish and boil until potatoes are soft. Take off fire; drain well; beat up with wire whip or fork until light and all lumps are out of potatoes; add seasoning, butter and slightly beaten egg. Drop by spoonfuls into deep fat, hot enough to brown a piece of bread in 40 seconds and fry until golden brown. Drain on brown paper and serve immediately.
2 or 3 slices salt pork
6 medium-sized potatoes
1 small onion
3 lbs. fresh fish
2 quarts milk
2 teaspoons salt
1/8 teaspoon pepper
Cut pork in dice pieces; fry crisp, and turn into chowder kettle. Pare and cut potatoes into pieces. Peel and chop onion fine. Put potatoes into kettle with part of onion. Cut fish into convenient pieces; and lay over potatoes; sprinkle over with rest of onion; add seasoning and enough water to come to top of fish; cover closely and cook until potatoes are soft; add milk and let it scald up again. Pilot bread or crackers, split and soaked, may be added just before last boiling. If milk is not available a smaller quantity of water may be used.
The lobster should be purchased alive and plunged into boiling Water in which a good proportion of salt has been mixed. Continue to boil according to size about 20 minutes. Crabs should be boiled in the same manner, but only a little more than half the time is necessary.
To open a boiled lobster, wipe off shell, break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach, on shell. Save green fat and coral; remove small claws; remove woolly gills and discard, break body through middle and pick out meat from joints. Cut with sharp scissors through length of under side of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord and discard. Break large claws and remove meat.
To each 30 oysters use 1 cup thin Cream Sauce, page 35. Drain oysters, saving liquor for soup, put into shallow pan over quick fire and cook about one minute or until edges curl, stirring constantly, and add to sauce.
Or put on oysters with 1 tablespoon butter; add 1 tablespoon flour which has been mixed with a little cold water; add 1/2 cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Worcestershire sauce may be added if desired. Boil 1 minute and serve on thin squares of toasted bread; garnish with parsley.
25 oysters
2 cups bread crumbs
1/4 cup milk
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
Grease dish and cover bottom with bread crumbs, then lay oysters in carefully; season and cover with bread crumbs; pour over milk and cover top with butter. Bake in hot oven 15 to 20 minutes.
Wash and drain oysters. Season with salt and pepper, dip in flour, egg and then bread or cracker crumbs. Fry in hot fat until golden brown. Drain well and garnish with lemon and parsley.
25 clams
6 potatoes
1 onion
1/8 lb. finely cut salt pork
2 teaspoons salt
1/8 teaspoon pepper
1 quart milk
Chop hard parts of clams. Slice potatoes and onion thin. Put pork into kettle and cook a short time; add potatoes, onion, seasoning and juice of clams. Cook 2-1/2 hours; then add clams. Boil 15 minutes and just before serving add hot milk.
2 cups finely cut shrimp, scallops, lobster, or crab meat
2 tablespoons butter
1 tablespoon flour
1 cup milk
2 hard boiled eggs
1 teaspoon salt
cayenne pepper to taste
1/4 teaspoon paprika
1/4 cup sherry
If canned fish is used cover with cold water 20 minutes and drain. Melt butter in saucepan; add flour and stir until smooth; add cold milk slowly; boil until thick. Rub egg yolks through strainer and add, stirring until smooth; add seasoning, and finely chopped egg whites; add fish; put all in top of double boiler over fire for 15 minutes; add sherry and serve immediately.
Wipe meat with damp cloth. Trim and tie into shape if necessary. Put some pieces of fat in bottom of pan, and season meat with salt and pepper. Have oven very hot at first and when meat is half done reduce heat. Baste every 10 to 15 minutes. If there is danger of fat in pan being scorched add a little boiling water. Roast from 10 to 15 minutes for each pound of meat, as it is desired rare or well done.
The rules for roasting meat apply to broiling, except that instead of cooking it in the oven it is to be quickly browned, first on one side and then on the other, over hot coals or directly under a gas flame, turning every minute until done. Meat an inch and one-half thick will broil in 8 to 15 minutes. Season after it is cooked.
Put meat to be broiled or fried in very hot frying pan, with very little or no fat. Turn every few minutes until cooked. Season and serve immediately. Steaks and chops may be pan-broiled without any fat in the pan. For thin gravy pour a little boiling water into pan after meat is taken out.
Fresh meat for boiling should be put into boiling water and boiled hard for about 5 minutes; reduce heat and boil gently about 20 minutes for each pound, salt and spices may be added for seasoning. A little vinegar put into the water with tough meat makes it tender. The broth of boiled meat should always be saved for soups, stews or gravies. Salt meats should be put in cold water, which as soon as it boils should be replaced by fresh cold water, repeating if necessary until meat has palatable flavor when done. Salted and smoked meats require about 30 minutes slow boiling, to each pound. Vegetables and herbs may be boiled with them to flavor. When cooked keep hot until required, if they are to be served hot; if they are to be served cold, cool in liquor in which they were boiled. Very salt meats, or those much dried in smoking, should be soaked over night in cold water.
Tough cuts of meat may be first browned in fat, then half covered with boiling water and cooked slowly either in oven or in iron kettle on top of stove. This method requires long, slow cooking.
2 pounds lean beef, mutton or veal
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons chopped parsley
Wipe meat, cut into small pieces, put in kettle, cover with boiling water and boil slowly 1-1/2 hours; add carrots and onions; boil 15 minutes, then add potatoes, salt, pepper and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Add dumplings and boil 10 minutes without lifting cover. Put meat and vegetables on platter with dumplings around edge. Add flour which has been mixed with a little cold water; boil 3 minutes; pour over stew and sprinkle with parsley.
DUMPLINGS
1 cup flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
1 teaspoon shortening
cold water
Sift flour, baking powder and salt; rub in shortening lightly with fingers; add enough water to make dough hold together. Drop by spoonfuls into stew.
Have liver cut in thin slices; wash, drain, dry and roll in flour. Put bacon thinly sliced into very hot frying pan; turn until brown and transfer to hot platter. Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon. Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown. Add hot water gradually to make smooth gravy, season and boil 1 minute.
Wipe meat with damp cloth. Put one or two thin slices of onion on top; season with salt and pepper. Put into roasting pan in hot oven and roast for about one hour and a quarter. Reduce the heat after lamb has been roasting about 20 minutes. Serve on hot platter with brown gravy or mint sauce.
3-1/2 or 4 pounds shoulder of lamb
DRESSING
2 cups stale bread crumbs
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
Wipe lamb with damp cloth; fill pocket with dressing and sew up. Put into hot oven for 20 minutes. When well browned, season with salt and pepper, add 1 cup cold water and roast 45 minutes; add 1 quart white potatoes, which have been washed, pared and boiled, and roast until potatoes are brown. Remove to platter. Add water to pan to make 2 cups of gravy. Thicken gravy by adding 1 tablespoon flour mixed with a little cold water, season and cook until smooth.
Wipe beef with cloth, put into iron kettle or frying pan and brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon salt, 1/4 teaspoon pepper and 2 cups boiling water; and boil slowly 1-3/4 hours; add water as it boils away, 1 cup at a time. After adding potatoes, boil 30 minutes. Place meat and potatoes on hot platter. Add 1 tablespoon flour mixed with a little cold water to gravy and boil. Pour over meat and sprinkle with chopped parsley. Carrots cut in small pieces may be added with potatoes.
1 thin veal cutlet
1 teaspoon drippings
1 teaspoon chopped onion
1 teaspoon chopped parsley
1/2 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
Trim edge of cutlet and spread on board or platter. Fry onion in drippings until tender; add bread crumbs and parsley mixed with enough water to hold them together; spread on cutlet and roll; tie in three or four places. Dust with salt, pepper and flour. Place in pan; add 1/2 cup hot water. Roast in hot oven 35 to 45 minutes, adding water if needed. Remove to hot platter; pour tomato sauce around meat and garnish with parsley.
Cutlet may be cooked whole or cut into pieces for serving. Dust with salt, pepper and flour; dip in 1 egg beaten with 1 tablespoon milk, then in bread crumbs. Brown on both sides in shallow fat in hot frying pan. Add boiling water to cover; season and cook slowly for 1 hour. Thicken gravy with 1 tablespoon flour mixed with a little cold water.
Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes, or until well browned, then add 1 teaspoon salt, 1/8 teaspoon pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To gravy, add 1 tablespoon flour mixed with cold water, season and boil until thick.
Wipe, pare and quarter sour apples; remove seeds and core; put into saucepan and add cold water to almost cover. Cook slowly until soft. Add about 1/2 cup sugar for each quart of apples. Cook a few minutes longer; remove from fire; add little lemon peel and serve either hot or cold.
Wash and scrub ham in warm water; soak over night. Whether a whole or half ham, put on to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender, allowing about 30 minutes to the pound. Cool in water in which it was boiled; remove skin carefully; put in pan; cover with 1 cup brown sugar and 1 teaspoon pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes; baste often. When brown add 1 cup cider or 1/2 cup vinegar and thicken with 2 tablespoons flour.
Lay sweetbreads in cold water with a little salt for 1 hour. Drain, put into saucepan, cover with boiling water and boil very slowly 25 minutes; drain and when cool separate and remove all membrane. Cut into small pieces and reheat in Cream Sauce, page 35.
Singe fowl over free flame. Cut off head just below bill. Untie feet, break bone and loosen sinews just below joint; pull out sinews and cut off feet. Cut out oil sac. Lay breast down, make small slit from backbone toward head; loosen windpipe and crop and pull out. Push back skin from neck and cut off neck close to body. Make slit below end of breastbone, put in fingers, loosen intestines from backbone, take firm grasp of gizzard and draw all out. Cut around vent so that intestines are unbroken. Remove heart, lungs and kidneys, wash inside and out with cold water, then wipe dry with cloth. Cut through thick fleshy part of gizzard and remove inside heavy skin without breaking, then cut away gristly part so that only thick fleshy part is used.
After poultry is cleaned and washed inside and out with cold water, fill inside with dressing. Have at least a yard fine twine in trussing needle. Turn wings across back so that pinions touch. Run needle through thick part of wing under bone, through body and wing on other side; return in same way, but passing needle in over bone, tie firmly, leaving several inches of twine. Press legs up against body, run needle through thigh, body and second thigh, return, going round bone in same way; tie firmly. Run needle through ends of legs, return, passing needle through rump; if opening is badly torn, one or two stitches may be needed; if steel skewers are used put one through wings of fowl and other through opposite thigh. Then wind twine in figure eight from one handle of skewer to other. Rub all over with soft butter and season. Place on rack in roasting pan and put into very hot oven. Make basting mixture with 1/2 cup each of butter and water; keep hot and baste every 10 or 15 minutes. Roast 3 hours for 8 pound turkey, 1 to 1-1/2 hours for chicken and ducks 3 to 4 pounds. If bird is very large and heavy, cover breasts and legs with several thicknesses of paper to keep from burning.
2 cups stale bread
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon finely cut parsley
1/2 tablespoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
powdered sage if desired
Soak bread in cold water 5 minutes and press out all water. Put drippings and onion into pan and cook slowly, stirring constantly, until onion is tender but not brown. Add bread, parsley and seasoning and mix well together.
20 oysters
2 tablespoons butter
4 cups bread crumbs
1/2 tablespoon salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
Drain and rinse oysters with cold water. Put butter in saucepan with oysters and bring to boiling point; add bread crumbs, seasoning and parsley; mix carefully, so that oysters will not be broken.
Boil neck, gizzard and wing tips together until tender. Pour off excess of fat in pan in which poultry has been roasted; add enough stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard, liver and heart and add; then add 1 teaspoon finely cut onion, 1 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little cold water. Boil 3 minutes.
Prepare and cut up as for fried chicken. Put into saucepan with just enough boiling water to cover; add a teaspoon salt, a little pepper and, if desired, a teaspoon of onion juice. Boil slowly 2 hours or until tender; add a little water from time to time, as it boils away. Thicken with a tablespoon flour mixed with a little cold water and add a tablespoon of finely chopped parsley. Serve with border of hot boiled rice or dumplings.
Singe, wash and clean chicken; cut into pieces as follows: two second joints, two drumsticks, two wings, breast cut into two pieces, backbone cut into four pieces. Wipe with damp cloth; sprinkle with salt and pepper; dredge in flour. Put into frying pan with 2 tablespoons bacon drippings or half drippings and half butter and brown quickly. Add a little water, cover, reduce heat and fry slowly on both sides. Remove chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan; add 1 cup cold milk or water; boil until thick.
Singe, draw and clean a 4-lb. chicken as usual. Disjoint, cut the breast into four pieces, cut the thigh and leg apart. Save the neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook 2 hours.
Add 2 quarts washed, pared and diced white potatoes. Cook 20 minutes, or until the potatoes are tender. Add 1 tablespoon salt, 1/4 teaspoon pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with a little cold water. Boil 3 minutes. Pour all into dish, cover with rich pastry. Bake 20 minutes in moderate oven.
PASTRY
Sift together 1 cup flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in very lightly 4 tablespoons shortening; add just enough cold water to make a stiff dough. Roll out on floured board and put over top of pie.
Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared and quartered; tie the skin. Put in pan breastbone up; dust with salt, pepper and flour. Place in hot oven; when browned baste with 2 cups cold water; turn breast side down and roast 2 hours, basting three or four times with cold water. Ten minutes before serving turn breast side up. Remove fat and make gravy as directed for Roast Poultry.
1 tablespoon drippings
2 tablespoons chopped onions
1 quart finely chopped apples
4 cups stale bread crumbs
1 egg
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley
Put drippings and onion into frying pan, cook a few minutes and add apples. Cover bread with cold water a few minutes, remove and press out all water. Put into pan; add seasoning and beaten egg and parsley. Mix well until thoroughly cooked.
1 tablespoon butter
1 tablespoon flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Melt butter in saucepan, add flour and mix well; add cold milk slowly, stirring until smooth and creamy; add salt and pepper and boil about 3 minutes.
2 tablespoons butter
2-1/2 tablespoons flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
3 slices bacon cut into small pieces
1 slice onion—chopped
2 tablespoons flour
1-1/2 cups strained tomatoes
1 tablespoon chopped green peppers
1/2 teaspoon salt
few gratings of nutmeg
cayenne
Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated, and stir until thick and smooth. Add seasoning and peppers.
1 tablespoon butter
1 tablespoon flour
1/2 cup thin cream
1/2 cup white stock—chicken or veal
salt and pepper
Melt butter in saucepan; stir in flour; reduce heat; add seasoning and liquid, stirring until smooth.
1 cup white sauce
2 chopped hard-boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar
Add eggs, parsley and lemon juice to white sauce after removing from fire.
1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef stock or boiling water
salt and pepper
Brown butter in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes.
1/2 glass currant jelly
1 cup hot brown sauce
Melt jelly over slow fire. Add sauce; stir well and simmer one minute.
1/2 cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
1/2 cup boiling water
Cream butter; add gradually, stirring well, egg yolks, lemon juice, salt and cayenne; add boiling water slowly. Stir over boiling water till thick as boiled custard. Serve immediately.
Make 1 cup mayonnaise, page 41. Chop very fine 1 tablespoon each of capers, olives, pickles and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise.
2 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon chopped parsley
Cream butter; add gradually lemon juice, seasoning and parsley. Keep cold until served.
1/4 cup chopped mint leaves
1/2 cup vinegar
1/4 cup water
1/4 cup brown or granulated sugar
Cook all ingredients in saucepan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.
2 tablespoons butter
2 tablespoons grated fresh horse-radish
1 tablespoon very thick cream
1/2 teaspoon lemon juice
Cream butter; add horse-radish, cream and lemon juice. Keep very cold.
1 quart cranberries
2 cups sugar
1 cup water
Put all together into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve.
For Cranberry Jelly strain and put into mold and chill.
Drop into boiling water and boil 3 to 3-1/2 minutes for soft boiled, 12 to 20 minutes for hard boiled; or place eggs in boiling water, cover, and cook over moderate heat without boiling from 8 to 10 minutes for soft, 20 to 40 minutes for hard cooked.
Break eggs and drop carefully one at a time into boiling water in shallow greased frying pan. Cook slowly until eggs are set. Remove each with skimmer and serve on toast garnished with parsley.
Put half cup of cream sauce into shallow baking dish. Open eggs carefully and place on sauce. Cook over boiling water from 10 to 15 minutes or until eggs are set or as firm as desired. Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika and serve.
Break eggs into bowl, season with salt and pepper and pour into hot frying pan in which butter has been melted. Cook over slow fire and as eggs thicken stir until cooked. If desired eggs may be beaten with milk, cream or water and cooked in same way.
4 hard-cooked eggs
2 cups cold boiled ham chopped fine
1 cup cream sauce
2 cups bread crumbs
2 tablespoons milk
Cut eggs into slices; cover bottom of greased baking dish with one-third of bread crumbs; then add in layers eggs, ham, cream sauce, crumbs, being sure to save bread crumbs to cover top. Add milk and bake in moderate oven 20 minutes.
Beat 3 eggs with 3 tablespoons milk; add 1/2 teaspoon salt and 1/8 teaspoon pepper, and mix. Melt 1 teaspoon fat in hot frying pan; pour in eggs; lift edges of omelet, allowing thin portions to run underneath, shaking pan until egg is set; when brown underneath, fold over and serve on hot platter.
4 eggs
1/2 teaspoon salt
1/3 teaspoon pepper
2 teaspoons Royal Baking Powder
1 tablespoon corn starch
1/2 cup milk or half milk and half water
Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs. Beat whites until light though not dry and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven, fold over in half and serve immediately on hot platter. If desired serve with tomato sauce, page 35 added before omelet is folded.
A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or shellfish with plain omelet before cooking, or folding them in after cooking.
1 cup cooked salmon
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
Make a cream sauce with the butter, flour and milk. Put salmon into bowl and add the sauce, lemon juice and seasoning; mix with fork until salmon is well broken. Set aside and when cold mold into desired shapes; roll in bread crumbs, then in egg beaten with 1 tablespoon cold milk, then in bread crumbs. Fry in deep hot fat.
1 cup rice
2 eggs
3 tablespoons milk
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 teaspoon chopped parsley
Wash rice several times and boil with 2 quarts boiling water 30 minutes. Drain well and put into top of double boiler. Add 1 egg beaten with 2 tablespoons milk, salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into cones, balls or oval cakes. Dip into egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.
2 cups hot riced potatoes
1/4 cup cream or milk
1/2 teaspoon salt
1/8 teaspoon pepper
few grains cayenne
yolk of 1 egg
1/3 cup chopped pecan nut meats
1/2 teaspoon Royal Baking Powder
Mix all ingredients with fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in egg which has been mixed with a little cold water. Roll in bread crumbs again and fry in deep hot fat until brown. Drain on unglazed paper and serve.
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon chopped parsley
2 cups chopped chicken
2 eggs
Melt butter in saucepan; add flour and cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones or oval cakes and put into cold place until firm. Roll in bread crumbs, then in eggs beaten with 2 tablespoons cold milk, then in bread crumbs. Fry in deep hot fat, and drain on brown paper.
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/2 teaspoon salt
few grains cayenne pepper
1 cup cold diced chicken
Melt butter in saucepan; stir in flour; add chicken stock; season and bring to a boil; add chicken and cook slowly 5 minutes. Fill patty shells and serve at once.
2 cups flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
4 tablespoons shortening
ice water
Sift flour, baking powder and salt together; add shortening and rub in very lightly with tips of fingers; add very slowly enough water to make stiff dough. Roll out thin; cut into circles and form on the outside of patty or muffin tins. Bake in hot oven, open side down, until light brown; remove carefully from tins find return shells to oven and bake 5 minutes, open side up.
1 quart beans
1/2 pound salt pork
1 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 tablespoons molasses
Wash and soak beans over night. Put half into bean pot; wash salt pork and place in center; add remainder of beans, salt, pepper, mustard, molasses and 4 cups cold water; cover. Put into slow oven and bake 8 hours. Add more water if needed.
1 cup macaroni
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 cup grated cheese
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Boil macaroni in salted water until soft; drain and rinse with cold water. Put into buttered baking dish and cover with sauce. Cover top with grated cheese and bake 20 minutes in hot oven.
SAUCE
Melt butter in saucepan; add flour, mix well and add cold milk slowly, stirring until smooth; add cheese, salt, pepper and paprika. Boil 2 minutes.
1 cup milk
2 cups bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups grated American cheese
Pour milk over bread crumbs, add seasoning, half the cheese and mix well; fill greased scallop shells or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes.
1 cup grated American cheese
1 cup flour
1 teaspoon Royal Baking Powder
1/16 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
2 tablespoons milk
Mix together cheese, flour, baking powder, cayenne pepper and paprika; add beaten egg; mix well; add milk enough to make a stiff dough. Roll out 1/4 inch thick, on floured board; cut into strips 5 inches long and 1/4 inch wide. Bake in hot oven 15 minutes.
Wash and soak 1 pint kidney beans in cold water over night; drain, cover with boiling water, add 1/4 pound bacon, boil until beans are tender, and drain. Season beans with salt and pepper to taste. Brown thin slices of bacon in frying pan, and serve over beans.
Grease muffin tins; put one thick slice of unpeeled tomato into each tin; season with salt and pepper; break one egg on top of each slice; again season with salt and pepper and put a small piece of butter on top of each egg. Bake in oven until egg is set but not hard. Serve on rounds of toast and garnish with parsley.
1 quart fresh corn cut from cob
1 teaspoon salt
1/4 teaspoon pepper
3 eggs slightly beaten
2 cups milk
3 tablespoons melted butter
Put all ingredients into greased baking dish and bake in moderate oven until firm.
1 quart potatoes
1 quart onions
1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into saucepan with boiling water to cover, adding salt. Boil 25 or 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce. Bake in hot oven about 25 minutes.
1/2 cup flour
1 teaspoon Royal Baking Powder
1/4 teaspoon salt
1/2 cup milk
1 egg
sliced bread
Sift together flour, baking powder and salt; add milk and beaten egg; beat well. Into this dip bread, fry in hot fat, drain, and serve hot with powdered sugar.
2 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
few grains cayenne
1 cup grated American cheese
yolks of 3 eggs
2 teaspoons Royal Baking Powder
whites of 3 eggs
Melt butter, add flour, and when well-mixed add milk slowly. Add salt, cayenne, and cheese. Remove from fire, add yolks of eggs beaten until light. Cool mixture and mix in baking powder and beaten egg whites. Bake in greased dish 25 minutes in slow oven. Serve at once.
Summer vegetables should be cooked on same day they are gathered. Look them over and wash well, cutting out all decayed parts. Always cook vegetables in freshly boiled water and keep water boiling until done. When cooking green vegetables add salt last few minutes of cooking.
Potatoes—Boil 25 to 40 minutes.
Turnips—Boil from 40 to 60 minutes.
Beets—Boil from 1 to 2 hours before peeling.
Parsnips—Boil from 30 to 50 minutes.
Spinach—Boil 20 to 30 minutes.
Onions—Boil in 2 or 3 waters, 45 to 60 minutes.
String Beans—Boil 1 to 1-1/2 hours.
Shell Beans—Boil 30 to 60 minutes.
Green Corn—Steam 10 to 15 minutes, or boil 5 to 6 minutes.
Green Peas—Boil in as little water as possible 30 to 45 minutes.
Asparagus—Boil 20 to 30 minutes.
Winter Squash—Boil 20 to 40 minutes in small quantity of water.
Cabbage—Boil 45 minutes to 2 hours.
Wash, scrape, cut off about one inch hard ends, and tie together. Put into saucepan, cover with boiling water, and boil until tender, keeping tips out of water for the first ten minutes; add salt. Remove from water; lay on pieces of toast and serve with melted butter, cream or Hollandaise Sauce.
Wash and boil six medium sized beets until tender. Remove skins; slice or cut into quarters; cover with 1/2 cup vinegar, 1 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon sugar.
Wash and scrape carrots; cut into thin slices. Cover with boiling water and boil until tender. Drain and mix with cream sauce or melted butter. Sprinkle with chopped parsley.
Cut cabbage into quarters, removing hard part of core, and place in cold water 30 minutes. Drain, cover with boiling water and boil, without a cover, 30 minutes or until tender. Drain, put into dish and pour over Cream or Bechamel Sauce.
Wash cabbage; cut into quarters, and then slice very thin; allow to stand in cold water 30 minutes; drain well and cover with boiled or French dressing.
Pick over carefully and wash thoroughly in severed waters until every bit of sand is removed. Put into large kettle and add very little boiling water, about 1/2 cup. Young spinach does not need any water. Boil until tender or about 25 minutes. Drain thoroughly, chop fine and drain again. Season with salt and pepper and garnish with slices of hard boiled-eggs.
Remove leaves and wash cauliflower; place in uncovered saucepan, stem end down; cover with boiling water; boil 35 minutes or until tender and serve with Cream Sauce.
Pare and cut potatoes into long even pieces. Put into cold water for about an hour. Drain and dry well. Fry in deep fat until brown and cooked through; drain on unglazed paper. Salt just before serving. Sweet potatoes may be prepared in same way.
Pare and boil 1 quart potatoes; mash and season with salt, pepper and paprika; add 1 tablespoon melted butter; mix lightly. Take a spoonful into floured hands and roll. Dip in egg beaten with 1 tablespoon cold milk, then in flour. Fry in deep or shallow hot fat.
Wash and cover with cold water for an hour. Drain; put over fire in saucepan of boiling water; boil 20 to 25 minutes without a cover. Drain and cover with cream sauce; or serve with salt, pepper and melted butter.
Husk corn, removing all silk. Put corn into fresh boiling water to cover; and boil rapidly for 5 minutes. Remove from water and place on platter on which a napkin has been spread, covering corn with ends of napkin. Serve immediately.
Shell beans just before using. Rinse in cold water. Put into saucepan; cover with boiling water and boil until tender. Drain and add seasoning and melted butter.
Peel turnip-shaped globe; cut into small pieces; boil until tender, 30 to 35 minutes. Add one teaspoon salt to each quart water. Serve plain with melted butter and pepper, or with cream sauce.
The leaves may be stemmed and cooked as greens, boiling 40 minutes.
Boil in salted water 1 quart sweet potatoes until tender; drain and scrape off skins; cut into slices and lay in shallow greased baking dish; brush with melted drippings or butter; sprinkle with 1/2 cup brown sugar; add 2 tablespoons butter. Bake in hot oven until well browned.
6 tomatoes
2 cups soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; sprinkle with bread crumbs, and place small piece of butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned to taste, cooked in the pan and served as a sauce.
1 quart parsnips
1 teaspoon salt
2 tablespoons butter or bacon drippings
1/8 teaspoon pepper
Wash, pare and cut parsnips into 1/2 inch slices. Cover with boiling water and boil until tender, 25 to 30 minutes; drain. Brown on greased griddle or frying pan. Season with salt and pepper.
Wash and cover with boiling water. Cook 40 to 60 minutes or until soft. Peel, cut in pieces and serve with Cream Sauce.
Bake 4 large potatoes. Cut in half lengthwise and, without breaking-skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon chopped parsley, 1 tablespoon melted butter and mix with fork. Return to shells, put a few drops milk on top; rough with fork; sprinkle with paprika. Place in oven until brown.
All salad greens, such as lettuce, chicory, endive, romaine, or watercress, should be fresh, crisp, dry and cold. Wash leaves carefully and put on ice in lettuce dryer or in cloth.
Dressings wilt the leaves; they should be added just before serving.
Salads may be made in infinite variety. Lettuce plain or combined with vegetables, cold meat, fish, or fruits may be used with French or Mayonnaise Dressing.
Put 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper or few grains cayenne pepper into bowl; add 3 tablespoons oil, beating constantly. Serve very cold.
1 egg yolk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/16 teaspoon cayenne pepper
1 cup salad oil
2 tablespoons vinegar or lemon juice
Utensils and ingredients should be very cold. Put egg yolk into shallow bowl; add seasoning, mix well; add oil slowly, almost drop by drop, beating until thick. Thin with vinegar; continue adding oil and vinegar until all is used.
1 egg
juice of 1 lemon or 4 tablespoons vinegar
1/2 teaspoon salt
2 cups olive oil
Put egg with vinegar or lemon juice and seasoning into bowl, beating with rotary egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for three or four weeks.
1/2 tablespoon salt
1-1/2 tablespoons sugar
1 teaspoon mustard
1/2 tablespoon flour
few grains cayenne
1/2 cup vinegar
2 eggs
3/4 cup milk
1 tablespoon butter or other shortening
Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter. Cook over hot water until thick and smooth. Take from fire and add beaten egg whites. Cool and serve.
Take 1 cup mayonnaise; add 2 teaspoons chili sauce, 1 can pimentos chopped fine, and if desired a dash of grated cheese.
1 quart cold boiled chicken, cut into small cubes
1 pint finely cut celery
1 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs
2 cups mayonnaise dressing
6 olives
Mix chicken which should be very tender, with celery, seasoning and one egg cut into small pieces; marinate with little French dressing, and let stand in cold place one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices. Dust with paprika.
1/2 pound Malaga grapes
2 pears
1 grapefruit
1 orange
1 head lettuce
Wash, peel; remove seeds from all fruit; cut grapes into halves, pears in lengthwise pieces, grapefruit and orange into sections; allow to stand on ice. Serve on lettuce leaves with French dressing. Alligator pears, cassaba melon or other fruit may be substituted for above.
1 cup finely cut red cabbage
1 cup cold boiled red beets
1 cup cold boiled carrots
1 cup cold boiled potatoes
1 cup finely cut celery
1/2 cup pimentoes
1 head lettuce
1 cup French dressing
Soak cabbage in cold water 1 hour; drain and add beets, carrots, potatoes and celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of pimento and serve with French dressing, to which may be added one teaspoon onion juice.
3 firm tomatoes
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons salad oil
Peel tomatoes and cut in half. Mix onion and parsley, add oil; let stand two hours before using. When ready to serve line salad bowl with lettuce, place tomatoes in it and on each half put 1 tablespoon onion and parsley mixture. Pour on French dressing. Everything should be ice cold.
1 quart cold boiled potatoes
1 onion finely sliced
1/2 teaspoon salt
chopped parsley
1/2 cup French dressing
Cut potatoes into slices or cubes; add onion; mix with salt, parsley and French dressing. Serve on lettuce leaves with boiled dressing.
Cut cold boiled lobster into small pieces. Marinate with French dressing; put on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives, hard-boiled eggs and capers.
2 cups shredded lettuce
1 can tuna fish or 1-1/2 lbs. any cold boiled fish
1/2 cup French dressing
1 teaspoon onion juice
1/2 cup mayonnaise
1 cup finely cut celery
1 teaspoon chopped parsley
Line dish with lettuce; place fish in center; pour over French dressing to which onion juice has been added and cover with celery; put Mayonnaise on top. Sprinkle with chopped parsley.
The best method of making coffee, as determined by the Better Coffee-Making Committee of the National Association of Coffee Roasters, is as follows:
"Fill a kettle with fresh cold water and put it on to boil. Place over an open china teapot, kept just for coffee, a clean, wet, old linen napkin, or a new square of unbleached muslin, letting it sag toward the center. Put into the depression 4 heaping tablespoons (for 4 cups of coffee) of finely pulverized coffee. This fine pulverization is very important. Ordinary ground coffee will not do at all, and gives weak infusions.
"When the water in the kettle is boiling fiercely, pour it through the coffee slowly until 4 cups have gone through, or a trifle more for 4 cups of coffee.
"Cover and take at once to table.
"Wash the cloth immediately and keep it in a jar of cold water, never permitting it to get dry, and freshening the water every day. Keeping the cloth sweet is essential. Every effort should be made to this end. The least souring ruins the coffee.
"Follow these directions strictly, paying especial attention to having the coffee very fine, like flour, and the water boiling, and you will have excellent coffee even though you buy cheap blends."
For 4 cups. Beat half an egg white with 3 tablespoons cold water; add 3/4 cup ground coffee and stir until moistened; put into scalded coffee pot; add 1 quart boiling water and boil 5 minutes. Add 1/4 cup cold water and allow to stand 3 minutes to settle and serve.
The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar; 1 tablespoon cold water and 3/4 cup milk to each cup. Mix cocoa with sugar and cold water; cook over slow fire until thick; add milk, and boil 1 minute.
2 cups water
2 cups sugar
1 cup cocoa
1/2 teaspoon salt
Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix cocoa with cold water to make a paste and add to boiling syrup; boil slowly for 10 minutes; add salt. When cold put into bottle or glass jar in refrigerator. Take 2 tablespoons of syrup for each glass or cup of milk. Serve with whipped cream.
Served either hot or iced, this is a nourishing and delicious beverage.
Water for tea should be freshly heated and just boiling. Teas are of different strength, but a safe rule is 1 teaspoon dry tea to 1 cup water. Scald teapot; put in dry tea and cover for 1 minute. Add boiling water and cover closely. Allow it to stand 3 to 6 minutes and strain off into a second hot pot.
Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon sugar and 2 tablespoons hot water. Boil all together till smooth; add gradually 2 cups scalded milk; cook in double boiler 5 minutes. If desired add 1/4 teaspoon vanilla. Serve with whipped cream.