Tag: Cooking

For Luncheon and Supper Guests

sely packed layers, putting raisins in first, then cherries, then pickles; repeat until jar is full. Strain hot syrup into jar, and seal.
[Illustration: MIXED SWEET PICKLES]
CRAB MEAT AND TOMATO JELLY SALAD
In a salad bowl lined with Lettuce leaves, arrange separate piles of 1/2 pound crab meat 3 hard-cooked eggs, chopped (use silver knife so white will not discolor) 2 roots celery or 1/2 pound endive cut in small pieces, and Tomato jelly cut in cubes. Between piles place Green pepper free from seeds and cut in strips. Make a nest of heart leaves of lettuce in center and fill with Mayonnaise dressing.
The salad ingredients may be mixed lightly together, when salad is being served, or only those ingredients that are desired may be served to each person.
TOMATO JELLY
Heat to boiling point in agate saucepan 1 cup tomato juice and pulp 2 tablespoons mild vinegar 1 tablespoon gelatin 1/2 tablespoon sugar Bit of bay leaf 1 slice onion 1 tablespoon lemon juice, and

Let’s Use Soybeans

or 1 c cake flour and 1/2 c soybean flakes 1 t cinnamon 1/4 c shortening 1/2 c sugar 1/2 t vanilla 1 egg 1/8 t salt 1 t baking powder
Cream the shortening and sugar. Add the vanilla. Sift the dry ingredients and combine with the soybean grits or flakes. Add the dry ingredients alternately with the beaten egg to the creamed mixture. Drop by teaspoonfuls on a greased cooky sheet. Bake in a moderate oven (375° F.) for about 10 minutes. Yield: 2 dozen cookies.
Apple Crisp
(Using soybean grits or flakes)
3/4 c sugar 1/4 t cinnamon 4 c apples 2/3 c brown sugar 1/2 c flour 6 T soybean grits or flakes 1/4 c butter
Combine sliced apples, sugar, and cinnamon, and place in a shallow pan. Mix brown sugar and flour and work butter into mixture until a crumbly mixture is formed. Sprinkle this mixture over the apples. Bake in a hot oven (400° F.) for 20 to 25 minutes. Yield: 6 to 8 servings.
[Handwritten note:
(over)]
[Handwritten note:
Soy Bea

The Skilful Cook

ly not more than the necessary daily allowance of nitrogen , but almost twice the necessary daily allowance of carbon . Now animal food is generally richer in albuminoid, or nitrogenous constituents, than vegetable food; so, by mixing lean meat with our bread, we may get a food in which the constituents correspond better to our requirements; for 2 lb. of bread may be substituted by 12 oz. of meat, and yet all the necessary carbon as well as nitrogen be thereby supplied. As such a substitution is often too expensive, owing to the high price of meat–cheese, which is twice as rich in nitrogenous matters (that is flesh-formers) as butchers’ meat, may be, and constantly is, employed as a complete diet, and for persons in health, doing hard bodily work, it affords suitable nourishment. Even some vegetable products, rich in nitrogen, as haricot beans, may be used in the same way as meat or cheese, and for the same purpose.'[1]
[1] Church On Food .
It is a pity that th

The Lady’s Own Cookery Book, and New Dinner-Table Directory;

ce for ib. Consommé ib. Cream sauce for white dishes 190 Cullis, to thicken sauces ib. —-, brown ib. —-, à la reine ib. —-, turkey 191 —- of veal, or other meat ib. Dandy sauce, for all sorts of poultry and game ib. Devonshire sauce 192 Ducks, sauce for ib. Dutch sauce ib. —- sauce for fish ib. —- sauce for meat or fish ib. —- sauce for trout 193 Egg sauce ib. Exquisite, the ib. Fish sauce ib. —- sauce, excellent white 196 —-, white sauce for, with capers and anchovies ib. —-, stock ib. Forcemeat balls for sauces ib. Fowls, white sauce for 197 —- of all kinds, or roasted mutton, sauce for ib. General sauce 198 Genoese sauce, for stewed fish ib. German sauce 198 Gravy, beef ib. —- beef, to keep 199 —-, brown ib. Green sauce, for green geese or ducklings ib. Ham sauce 200 Hare or venison sauce ib. Harvey’s sauce ib. Hashes or fish, sauce for ib. —-, white, or chickens, sauce for ib. Horseradish sauce ib. Italian sauce 201 Ketchup ib. Lemon sauce ib. Liver sauce for boil

La volpe di Sparta

u stesso…. E quel Filippeschi non è un grande uomo, epperò non c’entra affatto con la storia degli altri.
–Chi lo sa?… Lo vedremo più tardi!–ribatte Celso fidente.–Finchè vendeva prodotti coloniali, Arrigo Beyle non era ancora un grande scrittore; e il Daumier non era un maestro del disegno e della caricatura quando faceva da scrivano presso un avvocatello; diventarono poi, cambiando strada, arrischiando tutto per tutto….
–Allora tu credi che io abbia comperato le mie maglie, le mie calze, i miei corpetti, le mie sottane da un romanziere che sarà famoso tra poco, da un poeta che sarà celebre domani?
–Perchè no? Anche i buoni borghesi di Marsiglia comperavano zucchero e caffè da colui che un giorno doveva scrivere La Chartreuse de Parme e Rouge et Noir .
–Quanto mi piacerebbe!–disse Vittorina, ridendo e osservando il rosso delle uova diffondersi pel piatto al colpo della sua forchetta.–Se ne fossi

Miss Parloa’s New Cook Book

e,
there is no waste, and of course one will not buy as many pounds of
these pieces to provide for a given number of persons as if one were
purchasing a sirloin or porter-house steak, because with the latter-
named the weight of bone and of the flank, if this be left on, must
always be taken into consideration.
After the aitchbone and steaks have been taken from the round there
remain nice pieces for stewing and braising; and still lower the meat
and bones are good for soups and jellies. The price decreases as you
go down to the shank, until for the shank itself you pay only from
three to four cents per pound.
Sirloin.
It will be remembered that plate No. 4 represents a loin of beef,
showing the end which joined the ribs, also the kidney suet. No. 12
represents the same loin, showing the end which joined the rump. There
are about thirty pounds in a sirloin that has been cut from a large
beeve. This makes about three roasting pieces for a moderately large
family. The piece next the rump has the large

Made-Over Dishes

, a quarter of a teaspoonful of pepper, and a grating of nutmeg. Put a half pint of milk over the fire. Rub together one tablespoonful of butter and two tablespoonfuls of flour, add them to the hot milk, stir until you have a smooth thick paste; take from the fire; mix with it the meat, and turn out to cool. When cold, form into croquettes. Beat one egg, add to it a tablespoonful of warm water, and beat again. Dip the croquettes first into this, then roll them in bread crumbs, and fry them in smoking hot fat. They may be served plain or with tomato sauce.
Beef Steak Pudding
Cut cold cooked steak into cubes of a half inch. To each pint of these allow a half pint of milk, six tablespoonfuls of flour, two eggs, and two tablespoonfuls of chopped suet. Put the flour into a bowl; beat the eggs, add to them the milk, then add gradually to the flour; make perfectly smooth. Cover the bottom of a baking dish with a layer of the batter, put in the bits of steak, sprinkle over the chopped suet, then a dusti

The Queen-like Closet or Rich Cabinet

Milk new from a red Cow, one pound of blew Currants beaten, one pound of Raisins in the Sun stoned and beaten, four Ounces of Dates stoned and beaten, two handfuls of Peniroyal, two handfuls of Pimpernel, or any other cooling Herb, one handful of Mother-thyme, one handful of Rosemary one handful of Burrage, one quart of Red Rose water, two ounces of Harts-horn, two ounces of China root sliced, two ounces of Ivory shaving, four ounces of the flower of French Barley; put all these into your Still and paste it up very well, and still it with a soft fire, put into the Glass where it droppeth one pound of white Sugar Candy beaten very small, twelve peniworth of Leaf-Gold, seven grains of Musk, eleven grains of Amber-greece, seven grains of Bezoar stone; when it is all distilled, mix all the waters together, and every morning fasting, and every evening when you go to bed, take four or five Spoonfuls of it warm, for about a Month together, this hath cured many when the Doctors have given them over.

The New Dr. Price Cookbook

ugh easy to handle on floured board. Turn out dough; knead quickly a few times to impart smoothness; divide into small pieces: form each by hand into short, rather thick tapering rolls; place on greased pans and allow to stand in warm place 15 to 20 minutes; brush with milk. Bake in very hot oven. When almost baked brush again with melted butter. Bake 10 minutes longer and serve hot. If a glazed finish is desired, before taking from oven brush over with yolk of egg which has been mixed, with a little cold water.
These rolls make excellent sandwiches, using for fillings either lettuce and mayonnaise, sliced or chopped ham, chopped seasoned cucumbers, egg and mayonnaise with a very little chopped onion and parsley, or other filling desired.
RYE ROLLS
4 cups rye flour
1 teaspoon salt
6 teaspoons Dr. Price’s Baking Powder
1-1/2 cups milk
1 tablespoon shortening
Sift together dry ingredients; add milk and melted shortening. Knead on floured board; shape

The Suffrage Cook Book

st thing you know! An’ nen she’ll say “Clear out o’ my way! They’s time fer work, an’ time fer play! Take yer dough, an’ run, child, run! Er I cain’t git no cookin’ done!”
My best regards JAMES WHITCOMB RILEY.
Indigestion is the end of love.
SOUPS
Asparagus Soup
4 bunches asparagus 1 small onion 1 pint milk 1/2 pint cream 1 1/2 tablespoon sugar 1 large tablespoon butter 1 1/2 tablespoon flour pepper to season
Wash and clean asparagus, put in saucepan with just enough water to cover, boil until little points are soft.
Cut these off and lay aside. Fry onion in the butter and put in saucepan with the asparagus. Cook until very soft mashing occasionally so as to extract all juice from the asparagus.
When thoroughly cooked put through sieve. Now add salt, sugar and flour blended.
Stir constantly and add milk and cream, and serve at once. (Do not place again on stove as it might curdle. Croutons may be served with this).
Spinach Soup