APPETIZERS
"If nature did not give you
That which is yours by right
Just nibble at these dainties
To give you appetite."
Anchovy Relish
Cut pieces of bread round. Wash and make the anchovies boneless; chop them fine. Take a piece of sweet butter (tablespoon) for one dozen anchovies; stir to a cream. Put it on the bread. Grate the white of eggs on top, or the yellow, or use both. Garnish with parsley.
Artichoke Relish
On small squares of toast, spread pate de foie gras, place artichoke hearts on top, filled with chopped olives and mayonnaise.
Artichoke and Shrimps
Take an artichoke which has been boiled, scoop out and fill with shrimp salad; serve a small caviar sandwich on the same plate.
Algerian Hors d'Oeuvre
Select four fine lemons, wipe carefully, cut in halves and scoop out the pulp. Remove the tough inner skin and seeds, and to the pulp add one box of boneless sardines, and fill shells.
Canape Lorenzo
Chop a medium sized shallot, fry without coloring in two ounces of butter; add one tablespoon of flour, and in one minute one pint of cream. When hot, add one pint of crab meat, salt, and cayenne pepper to taste, and bring to a boil. Cut bread one-quarter of an inch thick into round pieces and toast
on one side only. Cover the toasted side with the crab and spread with a thick layer of butter prepared as follows:
Mix well together one-quarter pound butter and one-half pound of grated cheese. Powder with paprika. Put your canapes on a buttered dish, and color in the oven.
Caviar Canape a la St. Dunstan
Spread caviar on squares of hot buttered toast. Season with a little lemon juice. Put on a slice of tomato, on top of which is a bit of thick mayonnaise.
Cheese Canape
Toast circular pieces of bread, sprinkle with a layer of grated cheese, season with paprika, cayenne, mustard and salt. Place on tin sheets, and bake until cheese is melted.
Chicken or Goose Livers
Boil livers until very tender, take from water and mash while hot. Add piece of butter, salt, pepper, paprika, Worcestershire sauce, and juice of a lemon. Spread on toast. Put a slice of hard boiled egg in center, with a bit of caviar on the egg.
Combination Appetizer
Cover a medium sized plate with lettuce (cut in ribbons). At suitable intervals arrange the following: One artichoke heart covered with caviar; one rather thick slice of a large sized tomato, on which has been placed a layer of asparagus tips, with mayonnaise; one beet (boil and if liked, dipped in French dressing) scooped out sufficiently to hold one-half an egg which has been filled with chicken liver postate. Garnish with a few assorted stuffed olives and a slice of lemon sprinkled with paprika. Serve well chilled.
Dressing for Crab, Lobster, or Shrimp Cocktail
One tablespoon mayonnaise, one teaspoon Chili sauce, one teaspoon chopped green pepper, one teaspoon chopped pimentos, salt, paprika and a little vinegar.
Crab Cocktail
For two large crabs use the following ingredients: One full cup mayonnaise, juice of one lemon, one tablespoon Worcestershire sauce, one-half bottle or a little more Chili sauce, one large bell pepper and two pimentos chopped fine, salt, paprika, pepper. This serves seven people.
Eggs a la Russe
Have eggs boiled hard (twenty minutes). On a lettuce leaf, place a slice of tomato, then half of a hard boiled egg. Have caviar mixed with grated onion, pepper and lemon juice. Spread on the egg, and then spread with mayonnaise. Sprinkle finely chopped parsley on top.
Egg Appetizer
Boil eggs hard. Cut a slice off the end so that the egg will stand firm. Dip egg in French dressing, then with a pastry bag arrange sardellen butter on the top of egg. Have ready small squares of toasted bread, spread with a thin layer of sardellen butter, on which to stand the eggs. Caviar, mixed with some finely chopped onion (pepper and lemon juice may be used instead of sardellen butter), but mayonnaise must be used over the caviar.
Eggs in Jelly
Make a jelly that is firm, but will quiver, of any good gelatine, flavored with soup stock that has been well strained. It is better to make it the day before in order to have a firm jelly. Arrange slices of cold smoked tongue cut mediumly thick in the bottom of a mold. On each slice of tongue place a poached egg and allow the egg to cool. Be sure that your eggs are poached in the rings, are well done, and perfect in shape. Melt your gelatine and stock and allow them to cool, not to stiffen, and pour over the eggs, filling the space. Serve individually on top of lettuce leaf and decorate plates according to fancy. If liked, serve with mayonnaise.
Grape Fruit Salad
Remove from the skin the cells and juice; add a little sugar, and if desired, chopped pineapple and a few Maraschino cherries. Serve very cold in thin glasses, surrounded with crushed ice, or in fruit shells.
Marrow Bones
Six marrow bones, one teaspoon salt, parsley. Have your butcher cut the marrow bones three inches thick and scrape the sides perfectly clean. Place in a hot oven for six minutes. Salt and send to table at once. Dress in a parsley bed and serve with toast points.
Hot Oysters Hors d'Oeuvre
Stamp out rounds of bread two inches in diameter and one-fourth an inch thick. Spread these with butter and brown them in the oven, or in a frying pan in a little hot butter. Spread with anchovy paste, and on the paste set a small piece of bacon, hot and broiled to a crisp. Over the bacon set a hot broiled oyster. Spread with maitre d'hotel butter. Sprinkle the oysters with a very little finely chopped parsley and serve at once.
Filled Lemons
Cut lemons basket shape, scoop out and fill with asparagus tips and pour mayonnaise over them. Serve individually, and around the lemons put a sardine, an olive, and some caviar, and serve on greens.
Oyster Relish
Choose fine ripe tomatoes, skin and take out centers. Fill with a dozen blue point oysters, some finely chopped celery, a dash of tobasco sauce, a little lemon juice, and a pinch of salt. Place each tomato on a bed of lettuce leaves, and cover with mayonnaise.
Canned Pears, Stuffed
Fill the open spaces in canned pears (halved) with preserved ginger, cut fine. Place pear on crisp lettuce leaves. Surround with whipped cream, garnish with thin slices of preserved ginger. Canton ginger is the best.
Plaza Appetizer
To each person--one hard boiled egg. Remove yolk without breaking white, and refill with caviar and a bit of minced onion. Put top of egg on again. On each plate place one crisp lettuce leaf, on that a small square of toast, on which is a heart of artichoke. Place the filled egg on this, and last, a sardellen which has been separated and cleaned.
Shrimp, Anchovy, Caviar Canape
Have ready round pieces of toast. Spread them carefully with caviar. Chop the yolks and whites separately of two hard boiled eggs. Put a row of chopped white around edge of toast and then the chopped yolks. On the top of each canape place three whole anchovies and one shrimp. Garnish with a bit of parsley and lemon. Serve on lettuce leaf.
Tomato Aspic With Shrimps
Can of tomatoes, two teaspoons sugar, one-half bay leaf, salt, pepper, paprika, parsley. Boil for a few minutes, strain, and add to one-half box Knox's gelatine dissolved in one-half cup boiling water. When slightly thick, mix with half pound of shrimps, and fill individual, or one large mold. Serve on lettuce leaves with mayonnaise.
Watermelon and Canteloupe Balls
Select ripe, sweet melons; cut the meat of same with a potato cutter (used for cutting small round balls) and chill. When ready to be served, arrange in high stemmed glasses, and pour over champagne, or other sweet wine. Can be used for luncheons or dinners.
Schacht Cocktail
(Hotel Portland)
One oyster, one clam (hard shell), two crab claws on lettuce, caviar on lettuce, one piece of lobster, two anchovies, a teaspoon of minced onion, one-half lemon. Serve on ice.
Westphalia Ham and Chicken Salad
Make a cornucopia of Westphalia ham (tie with a colored ribbon to match table decoration). Fill with chicken salad.
Salted Pecans
Immerse the nuts in water for a few moments, then drain and dry thoroughly. Put them into a baking pan, and add one-half ounce of butter to one pound of nuts. Sprinkle liberally with salt. Put in a moderate oven, shifting the nuts every few moments, until crisp, then spread on soft paper to cool.
Salted Almonds
Blanch and dry the nuts thoroughly. Put them into a baking pan, allowing one-half ounce of butter to a pound of nuts. Sprinkle with salt, and put into a hot oven, gradually lessening the heat, and turning them frequently with a spoon until a golden brown. Remove from the stove, and spread on soft paper to cool.
BREAKFAST DISHES
"I like breakfast time better than any other moment of the day, no doubt has settled on one's mind then, and it presents a clearer mirror to the rays of things."
CEREALS
Table for Cooking
Use one teaspoon salt to one quart water. In using prepared cereals,
cook them at least twice as long as the time given on the package.
Rolled wheat, rolled oats, rolled barley:
Two to three cups water to one cup meal. Cook one hour.
Cornmeal and coarse oatmeal:
Four cups water to one cup meal. Cook two to three hours.
Fine hominy:
Four cups water to one cup meal. Cook one hour.
Cream of wheat, farina, germea, wheatine:
Five cups water to one cup meal. Cook one-half hour.
Method of Cooking
1. Measure water and put in upper part of double boiler. Put on stove to boil.
2. Add salt, and when boiling, sprinkle in the required amount of meal, stirring all the time to prevent lumps.
3. When thickened, put into the double boiler and cook the required length of time. Do not let the water in the lower part of boiler boil away.
4. Serve with milk or cream.
Baked Eggs
Butter a muffin pan. Break an egg into each compartment, being careful not to break the yolk. Put on each egg a bit of butter, a little salt and pepper, and bake in the oven from four to six minutes. Nice to serve with a creamed shrimp gravy.
Eggs Buckingham
Make slices of milk toast, and arrange on large platter that can go into the oven. Scramble eggs, leaving slightly underdone. Pour over toast, and cover top with grated cheese or catsup. Return to oven, and if cheese is used, let remain in oven until cheese is melted. If catsup is used, just leave in oven long enough to harden eggs a bit.
An illustration of a cereal box.
Golden Rod Cereals are Guaranteed to be pure, clean and wholesome.
Give the children a chance to enjoy
GOLDEN ROD
Oats
Wheat Nuts
Pancake Flour
for Breakfast
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Creamed Eggs
Melt one teaspoon butter; add one-half cup sweet cream, salt and paprika. When hot, slip in four eggs, one at a time. When they are set, sprinkle with grated cheese, lay each egg on a piece of toast, pour over the cream, and serve at once.
Eggs in a Nest
Separate the white of an egg from the yolk. Beat white stiff and dry; put it in a cup or small bowl, and make in the top of it a hollow the size of the yolk. Then put the yolk in carefully, and cook in a covered saucepan containing boiling water, until the white is firm (about two minutes). Serve in a cup.
Eggs Vermicelli
Two and one-half tablespoons butter, two and one-half tablespoons flour, one and one-half cups milk, one-fourth teaspoon salt, one sprinkle pepper, four to six slices toasted bread, three hard boiled eggs. Make a white sauce of the first five ingredients. Chop whites of eggs, and add to white sauce. Pour over toasted bread. Press the yolks through a strainer, and sprinkle over the top.
French Toast
One egg, one teaspoon salt, one cup milk, four to six slices stale bread. Beat the egg lightly with a fork, in a shallow pudding dish. Add salt, cinnamon and milk. Soak the bread in this until soft. Turn the slices by putting those underneath on the top, and dip the custard over them, being careful not to break them. Have a griddle hot and well buttered. Brown them on one side, and then put a piece of butter on the top of each slice, turn, and brown on the other side. To be eaten hot with butter, or with sugar and cinnamon, if desired.
German Toast
Dip slices of stale bread in sweet milk, and then in beaten egg. Fry in hot butter. When fried, sprinkle sugar and cinnamon on top.
French Pan Cakes
One cup sifted flour, one saltspoon salt in flour, four eggs, one cup milk. Separate the eggs, beat yolks, and put in flour. Then gradually add milk, and mix to a smooth paste. Beat whites of eggs to a very stiff froth, add to batter, and put small spoonfuls on griddle pan. Spread cakes with butter, shake sugar and cinnamon over them and serve hot.
French Pancakes II
To the beaten yolks of four eggs add one-half teaspoon salt, two teaspoons sugar, one tablespoon melted butter, one cup sweet milk. Pour this mixture on two-thirds cup flour into which one-fourth teaspoon Crescent baking powder was first sifted. Beat to a smooth batter. Add remainder of the mixture and last the beaten whites of the eggs. Fry in butter, using about three tablespoons at one time. Spread all over the pan. Fry a nice brown on both sides. Spread with butter, then jelly, roll and sprinkle with powdered sugar. If preferred, just use sugar on the inside or roll and send to table, serving syrup with them.
German Pancakes
(Mrs. Nettie Koch's)
Use a large skillet, about three inches deep. Make a thin batter of about one cup of milk and a tablespoon of flour, and break into this three whole eggs, beating well. Take a slice of butter about one-half an inch in thickness, melt and when hot pour into it the above batter; when brown, use a large cover to fit over the skillet, and turn the omelet on this cover. Add more butter and return the omelet to brown on the other side, keeping the cover on until the omelet is done. Serve on a hot platter and sprinkle with powdered sugar.
German Pancakes
One cup flour, one cup milk. Make into a smooth batter; break in six eggs, one at a time, and a pinch of salt. Heat a medium-sized frying pan, grease well, put in about three cooking spoons of the batter. Fry brown on one side; turn and put in a hot oven. Cook until well puffed up and brown. Serve with sugar, syrup, jelly or honey.
Graham Gridle Cakes
One quart graham flour, salt, one teaspoon Crescent baking powder, three eggs, and milk enough to make a thin batter. Have griddle very hot and well buttered.
German Omelet
Yolks of two eggs beaten light and mixed with one teaspoon sugar, one-half teaspoon cinnamon, one tablespoon cracker meal, one saltspoon salt, added to whites beaten stiffly. Mix all ingredients well, and fry in well-buttered pan.
Rice Waffles
To one quart milk add: one-half teaspoon salt, one-half cup sugar, two teaspoons Crescent baking powder, three eggs beaten very lightly, one-half cup melted butter, one cup cold boiled rice. Add sufficient milk to make a thin batter. Bake on waffle iron.
Chicken Livers
(Mrs. Nettie Koch's)
Wash the livers, drying them thoroughly. Season with salt, pepper and ginger, and roll them in flour. Take half quantity each of butter and goose fat, let it get very hot, then brown quite a lot of thinly sliced onions in the same. Add the chicken livers, turning constantly until done, which will require about six minutes.
Scrambled Eggs
Put one tablespoon butter into a hot frying pan to cover entire pan. Break and stir (not beat) six eggs. Add salt and pepper. Put in hot pan, and stir briskly, taking care not to overcook. Turn on to hot platter.
Shirred Eggs
Butter an egg shirrer or a small vegetable dish. Cover bottom and sides with bread crumbs. Slip in an egg, and cover with seasoned bread crumbs and a little catsup. Bake in a slow oven until crumbs are brown.
Wood and Coal
OVERTON FUEL CO.
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Main 65 A1665
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13th & Overton Sts. Mississippi Ave. & Jessup St.
1650 Williams Ave.
For Better Cooking
USE
Damascus Butter
ALWAYS PURE
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Damascus Creamery
PORTLAND, OREGON
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Shredded Wheat Biscuit
(For Breakfast)
Warm the biscuit in the oven to restore crispness, and don't burn. Pour hot milk over it, dipping the milk over it until the shreds are swollen. Then pour a little cream over the top of the biscuit, or serve with cold milk or cream, according to the individual taste.
Matzos Meal Pancakes
Use two eggs for one person. Separate the whites from the yolks of two eggs. Add pinch of salt to the whites and beat stiff. Beat the yolks, adding when light one teaspoon matzos meal or cracker crumbs. Stir the whites lightly through the yolks. Pour into a well-buttered frying pan. Dot bits of butter on top, and when nice and brown, turn. Put butter, sugar and cinnamon on top, and serve immediately.
Matzos Pancakes
Soak about three matzos. Press out all the water, rub to a cream. Add pinch of salt, three tablespoons sugar, one-fourth teaspoon cinnamon, little grated lemon rind, two beaten eggs, a few chopped almonds, enough matzos meal to thicken the batter. Do not get it too stiff. Fry like hot cakes, a spoonful at a time, in good butter. Serve with sugar or syrup.
Omelet au Fines Herbes
Two green onions, three sprigs parsley, a little celery, four eggs, salt, pepper, two tablespoons milk, butter. Chop onion, parsley and celery very fine. Beat eggs in a bowl, add salt and pepper, milk and the chopped greens. Put butter in frying pan, and when hot turn in eggs and let set. When one side is light brown, double half over, and serve hot.
Omelet
Four eggs. Add to well beaten yolks one small cup milk, one teaspoon flour rubbed smooth in some of the milk; lastly, well beaten whites. Have skillet hot, put in a tablespoon of butter, and pour in the mixture. Cook until it begins to thicken. Then put in oven, and bake to a delicate brown. Fold over, and turn out on a heated platter.
Puffy Omelet
One egg, one teaspoon water, one teaspoon butter, one teaspoon sugar, little salt. Beat yolk, then add salt, sugar and water. Beat white of egg stiff, then fold into yolk mixture. Turn into hot buttered omelet pan, cook over moderate heat until slightly brown on the bottom, and set in moderate oven until baked through. It is cooked when firm to touch. Fold, turn out on hot buttered platter; serve at once.
Plain Omelet(for one person)
Two eggs, three tablespoons milk, a little salt. Beat yolks and whites of eggs separately. Add milk to yolks, and fold in the whites of eggs. Put a piece of butter in a spider and heat. Then pour the mixture in, and let cook for six minutes.
Maryland Panned Oysters
One heaping tablespoon butter, one dozen large oysters, one wine glass sherry, two slices toast. Put the butter in a saucepan over the fire; when brown throw the oysters in and stir till the edges curl. Dust with pepper and add wine glass of sherry or Madeira. Turn the oysters out on the toast, and serve hot.
Poached Eggs on Toast
Have a shallow pan two-thirds full of boiling water, salted, allowing one teaspoon salt to one pint of water. Put a slightly buttered muffin ring in the water. Break egg carefully into cup, and slip into muffin ring (in the water). Water should cover egg. When there is a film on the top, and the white is firm, carefully take up ring and egg with a buttered griddle cake turner, and place egg on piece of toast.
Southern Rice
Into four quarts of boiling water put one cup of rice and one teaspoon of salt. Let boil twenty minutes. Remove from stove, put in a large strainer, and wash thoroughly with plenty of cold water. Stand over a pot of steaming water, and let steam for fifteen minutes. Serve with cream.
Tomato Omelet
Skin two or three tomatoes, cut in slices, and fry in butter. Beat up three eggs to make omelet, and season with salt and pepper. Warm some butter in a pan, put in eggs, stirring well to keep from adhering to pan, and then mix in the tomatoes. Turn out omelet on plate, doubling it in two. Another way is to roll up the tomato in omelet and serve with tomato sauce.
Waffles I
Two cups flour, two teaspoons Crescent baking powder, two teaspoons sugar. Work into all of this a large tablespoon of butter, a pinch of salt, with two beaten eggs and one and one-fourth cups milk.
Waffles II
Two eggs beaten separately, three-fourths cup melted butter, four cups flour, two teaspoons Crescent baking powder, sufficient milk to make a thin batter. Use three tablespoons batter to a medium-sized waffle iron. The iron must be hot and well greased. This makes a dozen large crisp waffles.
Just Try
Olympic Flour
Olympic Pancake Flour
Olympic Wheat Hearts
Olympic Cake and Pastry Flour
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BREAD
"The very staff of life
The comfort of the husband, the pride of the wife."
Bread was one of the earliest foods of man, being used long before history was written. The first mention we find in the Bible in Genesis, in the words of Abraham to the angels: "I will fetch a morsel of bread."
In Switzerland, in the prehistoric times, stones for grinding meal and baking bread, and even the bread itself, in the form of round cakes, have been found. The Egyptians knew the art of bread-making, and baked loaves and cakes in great variety of form and flavor. One ancient Greek writer names sixty-two kinds of bread in use. In Rome there were many bakeries.
In our own day, bread is found in a variety of forms, many nations having a characteristic way of mixing it and baking--such as black bread of Germany, oat cakes of Scotland, rye cakes of Northern Sweden, baked only twice a year, and the Passover cakes or unleavened bread of the Jews.
Bread forms the staple food of a large part of the human race, and is often the only subsistence of the poor.
It should be palatable, nutritious and digestible. To fulfill these conditions, the flour must be rich in nutriment, the bread light and porous, and the baking develop the flavor, and render the food materials assimilable.
Wheat produces a nutritious flour, in which the starch is in a digestible form. It has a further advantage
over other grains; the kernel can be easily separated from the chaff; it is grown in almost every part of the world.
The earliest form of bread was made simply by mixing flour and meal with water, and baking it into tough hard cake.
The earliest method of producing light bread was by yeast. It is still the most satisfactory.
The ancient leaven bread was made by mixing flour and water together and letting it stand until fermented, and in some places, salt-rising bread is still made that way.
Yeast is a tiny one-celled plant, about 1-2000 of an inch in diameter, belonging to the class of budding fungi. In a certain temperature there appears in each one of these yeast cells two, three or four rounded bodies called spores. These expand and burst, and the spores are set free as new cells, to produce a new generation of yeast. Yeast requires food, like other living things. Moisture, oxygen, some nitrogenous matter, salts or mineral matter, and carbohydrates, especially sugary substances, are needed for the growth. Temperature is also important, 70° to 85° F. being most favorable.
Three kinds of yeast are used for bread-making; liquid (home-made or brewers), dry, and compressed yeast.
Liquid yeast is prepared from potatoes, sometimes with the addition of hops, sugar, and enough yeast to start fermentation. Dried yeast finds its sale among those too far removed from markets to procure fresh yeast.
Compressed yeast, a most popular form, is a by-product in the manufacture of whiskey. It is prepared by skimming the masses of yeast from the surface of the fermenting liquid, sifting it and washing it repeatedly with fresh water; starch is then added, and it is formed into cakes of different sizes and wrapped in tinfoil. A fresh cake is essential for good results.
Baking Powder Biscuits
One tablespoon butter, one tablespoon kaola; mix with two cups flour, two teaspoons Crescent baking powder, salt; add enough milk to make a light dough. Roll thin and bake in quick oven.
Biscuits
One quart flour sifted twice with three teaspoons Crescent baking powder. Shortening size of large egg, half butter, half lard. If you only use butter, take twice the size of an egg. One rounding teaspoon salt. Sweet milk enough to make a soft dough. Roll thin and bake in hot oven seven to ten minutes.
Breakfast Rolls
Put one pound of flour in a bowl; mix one ounce Fleischmann's yeast, one ounce butter, and a little salt with one-half pint warm milk and water. Make a hole in the center of the flour, and pour in yeast. Cover with a cloth and leave in warm place for three hours. Then knead to a light dough with one-half pint of warm milk and leave in a warm place for one-half hour. Then turn the dough on a board and make into any fancy shapes. Let it rise for awhile. Brush over rolls with a little milk or warm butter, and bake fifteen to twenty minutes.
Brown Bread
One cup corn meal, three cups sweet milk, one cup molasses, one teaspoon salt, one teaspoon soda dissolved in hot water, one cup bran and graham enough to make a stiff batter. Bake in a very slow oven.
Bran Muffins
Two cups bran (Educator), one cup whole wheat flour (measure after sifting), one-half teaspoon soda mixed with the flour, pinch of salt, two tablespoons New Orleans molasses, one egg beaten lightly, one tablespoon melted butter, milk enough to make a stiff batter. Mix bran, flour, butter, molasses, salt and one egg, then add milk and last the soda dissolved in a small quantity of boiling water. Bake in hot buttered gem pans about twenty minutes.
Boston Brown Bread
One cup corn meal, one cup graham flour, one cup sour milk, one-half cup sweet milk, one-fourth cup molasses, two large tablespoons brown sugar, one egg, butter size of an egg, one tablespoon baking soda dissolved in a little hot water, little salt. Steam two and one-half hours. Have water boiling when you put it on to steam.
Corn Muffins
One cup of cornmeal, one-half cup flour, into which sift two teaspoons Crescent baking powder. Wet this with two cups of sweet milk, add one teaspoon butter, one teaspoon salt and one teaspoon sugar. Beat the yolks of two eggs lightly and add, and lastly the stiff beaten whites. Bake in muffin rings. Eat cold.
Cornmeal Gems
One cup flour, one-half cup cornmeal, one-third cup sugar, four teaspoons Crescent baking powder, one-half teaspoon salt, one egg, one cup milk, one tablespoon melted butter. Sift the dry ingredients together, add the milk, then the egg well beaten, and lastly the melted butter. A quick oven is required.
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Made from Oregon's Finest Wheat by Oregon's Finest Mill
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Makes Better, Lighter Bread
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Corn Bread, New Orleans
Two cups sifted cornmeal, one-half cup flour, two cups sweet milk, two well beaten eggs, one-half cup molasses, one teaspoon salt, two tablespoons melted butter, two level teaspoons Crescent baking powder. Mix the meal and flour smoothly with the milk, then add butter, molasses and salt, then eggs and baking powder. Beat thoroughly all together. Bake nearly an hour in well buttered tins.
Corn Bread (Southern)
Two cups flour, two cups cornmeal, one teaspoon salt, one teaspoon sugar, four teaspoons Crescent baking powder, three tablespoons melted butter; two eggs, whites beaten separately; three cups milk. Sift flour, meal, sugar, salt and baking powder together, then add butter, yolks of eggs and milk. Beat all well together, lastly, folding in the beaten whites.
Corn Bread-1
One quart sour milk, one heaping pint corn meal, one teaspoon soda, one teaspoon salt, one egg, lump of butter.
Corn Bread-2
One cup white flour, one cup yellow cornmeal, one cup milk, one-fourth cup sugar, two tablespoons melted butter, one yolk of egg, two teaspoons Crescent baking powder. Bake in a shallow pan.
Date Loaf
One cup flour, one teaspoon Crescent baking powder, one-half teaspoon salt, one cup sugar, four eggs, one teaspoon vanilla, one pound dates, one pound walnuts. Prepare dates and walnut meats; do not chop, use them whole; put them in a bowl, sift over them flour, baking powder, salt and sugar together, add well beaten egg yolks. Fold in whites and flavoring. Bake one hour in a moderate oven. When cold, slice in thin slices with a sharp knife. Serve as you would coffee cake.
Egg Biscuit
Sift together a quart of flour and three heaping teaspoons of Crescent baking powder. Rub into this thoroughly a piece of butter the size of an egg; add two well beaten eggs, a tablespoon of sugar, a teaspoon of salt. Mix all together quickly into a soft dough with one cup of milk, or more if needed. Roll out nearly half of an inch thick. Cut into biscuits and bake immediately in a quick oven for fifteen to twenty minutes.
Five o'Clock Tea Biscuits
Mix one-fourth of a pound of flour and one teaspoon Crescent baking powder, one cup of sugar, the rind and juice of two lemons with one-half pound of butter, which has been worked into a smooth paste, add to this the whites of two eggs and a little milk. Roll this and cut into biscuits, and brush them over with the yolks of the eggs. Sprinkle with a little sifted, pulverized sugar and bake in buttered tins.
English Muffins
One pound flour, one ounce Fleischmann's yeast, one teaspoon salt, one teaspoon sugar, one pint warm milk. Put flour, salt and sugar in bowl. Soak yeast in a little warm water, add it to flour and stir in milk. Beat well, sprinkle some flour on top, cover with cloth, and allow it to rise. When quite light, place some muffin rings on a greased griddle, and half fill with the dough. When it has risen to the top of rings bake with a slow fire. Do not let them brown. When they are baked on the bottom, turn them with cake turner and bake on the other side. When baked pull each in half and toast. Butter well. Put them together again and serve very hot.
German Coffee Bread
One cup scalded milk, one-fourth cup sugar, one-third cup butter, one-half teaspoon salt, one egg, one-third Fleischmann's yeast cake dissolved in a little warm milk, one-half cup seeded and chopped raisins. Add butter, salt and sugar to milk. When lukewarm, add dissolved yeast cake, well beaten egg, raisins and enough flour to make stiff batter. Let rise over night. In the morning spread in buttered dripping pan one-half inch thick. Cover, and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: three tablespoons melted butter, one-third cup sugar, one teaspoon cinnamon.
Gluten Bread
Two cups lukewarm water, one-half cake fresh Fleischmann's compressed yeast, three and one-half cups gum gluten (ground), one-half teaspoon salt. Soften yeast in small quantity of water. Mix all the ingredients together to a stiff dough, and knead very thoroughly, using a little more gluten if necessary to keep it from sticking to the board. Avoid having the water too warm, or the bread will be very sticky. Shape into a loaf, place in a buttered pan and let rise about two and one-half hours, or until double in bulk. Then bake about forty-five minutes.
Ginger Bread I
One cup molasses, one-half cup brown sugar, one-half cup milk, three-fourths teaspoon each of mace, cloves, cinnamon and ginger, one-half teaspoon soda, two eggs, one and one-half cups flour, one-half cup butter. Bake in shallow pan.
Ginger Bread II
One cup granulated sugar, one cup molasses, one egg, pinch of salt, one-half teaspoon each of cloves, cinnamon, allspice, nutmeg. Mix all this first. One cup boiling water, one-half cup butter, melt in water; three and one-half cups flour, one teaspoon soda, one tablespoon ginger.
Ginger Bread III
One-half cup sugar, one cup molasses, one-half cup butter, melted; one-half teaspoon cinnamon, one-fourth teaspoon cloves, one tablespoon ginger, two teaspoons soda dissolved in one cup boiling water, three cups sifted flour, two well-beaten eggs. Mix in order in which written, taking care to beat in flour thoroughly so it does not lump. Bake in big dripping pan. Have oven hot when putting in bread, and then turn down gas at once and bake in slow oven about twenty minutes.
Ginger Bread IV
One-half cup of butter beaten to a cream, two whole eggs, three tablespoons brown sugar, three-fourths cup syrup, one cup milk, two teaspoons ginger. Mix two full teaspoons of Crescent baking powder with two cups of flour, adding flour gradually. Butter a baking pan and bake in a moderate oven.
Hot Rolls
Two cups fresh milk, two cups boiling water, level tablespoon salt, heaping tablespoon sugar, small tablespoon butter (heat until almost boiling) then add one cake Fleischmann's compressed yeast dissolved in warm water. Cool and mix in flour enough to thicken.
Little Breads
Two pounds flour, sifted; two cooked potatoes, grated; two large spoons butter, good handful sugar, little salt, one Fleischmann's yeast cake dissolved in lukewarm milk and enough lukewarm milk to make dough that will clean away from the pan. After kneading, cover with cloth and put in a warm place over night. When ready to form, braid into individual twists and let rise again for short while. Then paint with a whole egg, well beaten, and sprinkle poppy seeds on top.
Muffins I
One-fourth cup butter, one-fourth cup sugar, three-fourths cup milk, one egg, two cups flour, four level teaspoons Crescent baking powder, a little salt. Bake twenty minutes.
Muffins II
One egg, one tablespoon sugar, one tablespoon melted butter. one cup milk, one and one-half cups flour with one teaspoon Crescent baking powder.
Club House Rolls
Two cups scalded milk, three teaspoons butter, two teaspoons sugar, one teaspoon salt, one cake Fleischmann's yeast, six to six and one-half cups hard wheat flour. Add butter and salt to milk. When lukewarm add yeast cake (which has been dissolved in one-fourth cup lukewarm water), and three cups of flour. Beat five minutes. Let rise, then add remainder of flour, turn on lightly floured board and knead thoroughly. Let rise until increased in bulk. Knead, roll to one-half inch thickness, shape with biscuit cutter, denting middle with case knife handle, brush with melted butter, fold and press edges together. Place in greased pans one inch apart, let rise; brush over with milk, and bake twenty to thirty minutes in a hot oven.
Popovers I
Three whole eggs beaten well with egg beater. One scant cup flour, mixed with one cup milk, a little salt. Bake twenty minutes in hot oven.
Popovers II
Two cups of milk, two cups of flour, one teaspoon salt, three eggs, one teaspoon melted butter. Beat eggs very light, then add them to the milk and salt. Add this very slowly to the flour; if lumpy strain through a sieve. Bake in a quick oven. Serve hot.
Prune Bread
Three cups of stewed dried prunes which have been pitted and well mashed, two-thirds cup of molasses, two-thirds cup of brown sugar, one cup sour milk, two cups white flour, three cups graham flour and one teaspoon soda. Mix and bake immediately. This will make three small loaves.
Nut Bread I
Two eggs well beaten, one cup brown sugar, two cups milk, four cups sifted flour mixed with one cup chopped nuts, four teaspoons Crescent baking powder. Let mixture stand in greased pans twenty minutes. Bake one-half hour in moderate oven in two loaves.
Nut Bread II
Four cups sifted flour, four teaspoons Crescent baking powder, one-half cup sugar, one teaspoon salt, one egg well beaten, one cup milk, one cup walnuts chopped. Mix as for biscuits. Put in baking pan. Let rise twenty minutes in warm place. Bake forty minutes in moderate oven.
Rusks
One pint fresh milk, one cup sugar, two-thirds cup butter, two eggs, a heaping quart of flour. Cream the butter and sugar, beat the eggs well, and add to the tepid milk. Mix. Add the sifted flour, beating well. Dissolve one Fleischmann's yeast cake in a little tepid water and stir into the sponge. Let stand until morning. Then add enough flour to knead on board and let it rise again. When light make into round biscuits and drop into the center of a muffin pan, letting stand until light. Bake a delicate brown. Before putting in the oven, brush with melted butter.
Rye Bread I
One and one-half cups rye flour, two and one-half cups white flour, one cup home-made yeast, one cup water (lukewarm), a little caraway seed. Measure flour before sifting, mix rye flour with two cups of the white flour, and later add the remaining one-half cup of white flour. Make into stiff sponge, let rise over night. In the morning mold into a loaf and let rise again until light. Bake in moderate oven three-fourths of an hour. This quantity will make one large loaf.
Rye Bread II
Four cups warm water, four level teaspoons salt, one heaping teaspoon sugar, one heaping teaspoon caraway seed, tablespoon butter, one-half Fleischmann's yeast cake dissolved in warm water. Mix altogether, then add sufficient white flour to form a thin batter, then add rye flour enough to make a stiff dough and knead thoroughly, the longer the better. Brush the dough with butter, and allow to rise over night, or until it has doubled its bulk. Then knead again, and put in a greased pan, and paint with butter to prevent a dry crust forming. When light, or at least half again its size, bake about an hour. This makes one large loaf.
Rye Bread III
One sifter and a scant one-half of white flour, one-half sifter of rye flour, three-quarters cake of Fleischmann's compressed yeast, two large potatoes (cooked and when cold grated), two and one-half level tablespoons salt, caraway seed. Mix flour well to avoid being streaky; dissolve yeast in lukewarm water, then mix to a nice consistency. Knead well and put mixture in pans to rise over night. (This makes one large and one small loaf, or biscuits if preferred.) In the morning knead, shape, and put in baking pans, let rise again, bake in moderate oven one hour.
Parker House Rolls I
One quart flour, one pint or two cups milk, lukewarm; dissolve one-half Fleischmann's yeast cake in milk, one-half teaspoon salt, two tablespoons butter. Let rise over night, roll out, not more than a quarter of an inch thick, cut with large round cutter. Spread butter over top and fold one-half over the other by doubling it. Let rise and bake in quick oven.
Parker House Rolls II
Boil one pint of milk with butter size of an egg. When cool, add one teaspoon salt, one-half cup Fleischmann's yeast and flour enough to make a thick batter. Stir well. When light, knead fifteen minutes. Roll out, cut with a large cutter, spread with butter, fold over, put in pans. Let stand until light, then bake in a quick oven.
Parker House Rolls III
Two cups scalded milk, three tablespoons butter, two tablespoons sugar, one teaspoon salt, one Fleischmann's yeast cake dissolved in one-quarter cup lukewarm water, flour. Add butter, sugar and salt to milk; when lukewarm, add dissolved yeast and three cups flour. Beat thoroughly, cover, and let rise until light. Cut down, and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat and roll out to one-third inch thickness. Shape with biscuit cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece. Brush over one-half of each piece with melted butter, fold, and press edges together. Place in greased pan, one inch apart. Cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape.
Rice Muffins
Mash two cups of boiled rice through a sieve. Beat the yolks of three eggs very light, and add; then three cups of milk and one tablespoon of butter, then sift in one cup of flour to which one-half a teaspoon of Crescent baking powder and one teaspoon of salt have been added. Last of all, fold in the whites of the eggs beaten to a stiff froth. Bake in muffin rings or gem pans in a quick oven for about fifteen minutes. By using this batter in well greased waffle irons you have rice waffles.
Graham Gems
Two eggs, one cup graham flour, one-half teaspoon soda, two teaspoons Crescent baking powder, three tablespoons sour milk, one tablespoon sugar. Bake twenty minutes.
Rice Gems
One heaping cup flour, two-thirds cup cold boiled rice, one and one-half cups sour milk, one tablespoon butter, one egg, pinch of salt, one teaspoon soda. Beat well and bake in buttered gem pans in hot oven about twenty minutes.
White Bread I
One tablespoon butter, one tablespoon salt, one tablespoon sugar, one boiled potato with the skin on; when cold, peel and grate fine; one cake Fleischmann's compressed yeast, dissolved in lukewarm water. Put all in the bread mixer, with one pint of warm water, one pint of warm milk, three quarts of flour. Mix until it forms a smooth ball, then let it rise about eight or ten hours, then mix it again and form into loaves and let it rise, then bake for one hour.
White Bread II
Two sifters of white flour, three-quarters Fleischmann's compressed yeast cake, two large potatoes cooked and when cold grated, two level tablespoons salt, a pinch of sugar, one-half cup lukewarm milk and the rest lukewarm water to make a fine batter. Mix and knead well. (This makes a dozen biscuits and one loaf.) Let rise over night, knead in shape in the morning, and put in pans, letting it rise again, and bake in moderately hot oven one hour.
White Bread III
Two cups warm milk or water, one tablespoon butter, two teaspoons salt, one Fleischmann's yeast cake, two teaspoons sugar, and about one and one-half sifters flour. Heat milk or water, add butter, salt and sugar. When lukewarm add yeast, which has been dissolved in one-half cup lukewarm water; add flour gradually. When stiff enough to handle, turn the dough on floured board. Cover and let rise until double its bulk; divide into loaves, place in pan and let rise again until double its bulk. Bake one hour in hot oven.
Scotch Scones
One pound flour, two ounces butter, one teaspoon Crescent baking soda, two teaspoons cream of tartar, pinch of salt. Mix the dry ingredients well. Make into dough with one-half pint milk. Roll out about one inch thick and bake in oven or griddle about twenty minutes.
Salt-Rising or Milk Yeast Bread
Put into a pail holding two quarts and one-half, one pint of new milk and one pint of boiling water; mix with this one tablespoon of sugar, one of salt, and three pints of flour; beat well together and cover tightly. Set pail into another pail of water, enough to come nearly to the top of it. To have the water the right temperature, let half be boiling and half cold; keep the same temperature until risen. Beat the batter as often as once every half hour until the last hour, when it must not be disturbed. It will rise in about five hours. When risen enough, the pail will be full. Put two quarts of flour into a pan; make a hollow in the center; dissolve a teaspoon of soda in a little hot water, put yeast and soda into the flour. Knead well and make into loaves. Set in a warm place to rise, which will take about forty-five minutes. Bake in a quick oven. It will take nearly a pint of flour to knead the bread on the board.
Soda Biscuit
One quart flour, one scant teaspoon soda, two teaspoons cream of tartar, one teaspoon salt, one tablespoon shortening. Mix with one-half pint of sweet milk. Bake in quick oven.
Sally Lunns
Mix one-half ounce of Fleischmann's yeast with four tablespoons warm cream and one tablespoon flour. Put in a warm place and let it rise. Take six ounces flour and mix into it a good pinch of salt, one ounce granulated sugar, two yolks of eggs, three ounces warm butter and one-fourth pint cream. Mix this well together, then add the yeast and work again for about ten minutes. Put into buttered tins and stand them on a baking tin in a warm place until the dough rises twice its original size. Brush over with warm milk and bake in a quick oven fifteen minutes. The tins should be about two and one-half inches deep. These cakes can be cut and toasted or split open when hot and butter poured in.
Home Made Yeast
Three-quarters cup sugar, one-half cup salt, one-half cup flour, one pound peeled potatoes, a few hops. Cook the potatoes in one quart water; when tender, mash the potatoes in the water in which they were cooked. Add the salt, sugar and flour and hops to the mashed potatoes, then add one quart cold water. To start the yeast, dissolve one Fleischmann's yeast cake in a little warm water for one-half hour, and add to the yeast. Strain the entire mixture. Place in a warm place for twenty-four hours before using.
White Rolls
Scald one quart sweet milk with three-quarters cup butter. When lukewarm add two tablespoons white sugar, one large teaspoon salt, one Fleischmann's yeast cake dissolved in one small cup warm water and three pints flour. Mix well and let rise for five hours in a warm room. Add necessary flour to stiffen. Knead for ten minutes cut with a small round cutter, moisten and lap under the edges of each. Place in buttered baking pans far apart, and let rise two and one-half hours. Bake in hot oven, browning well.
Scotch Shortbread
One pound flour, one-half pound butter, six ounces sugar. Work all together on a board. When thoroughly mixed, press with the hand into cakes one-half inch thick; cut into shapes and bake in a slow oven.
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SOUPS
"For soup is but the first of those delights, which go to make the coming bill of fare."
Good rich soup is a hygienic food of large value, especially nutritious in cold weather for the old and young, for all whose vitality is severely tried by cold. It furnishes nutrition in a form easily taken and quickly assimilated and this gives it exceptional importance for the use of the aged and delicate. We all know how peculiarly comforting and invigorating a nice bowl of hot soup or broth is after unusual fatigue or exposure to cold or stormy weather. It is a real restorative, not stimulating merely, but at once inviting a response from the physical powers and providing the actual constituents to work with.
On the side of economy the soup kettle is undoubtedly the very best and most profitable destination for much material that is often wasted. The ham bone, the tough end of beefsteak, the few spoonfuls of vegetables--corn, tomatoes, whatever it may be--the bared carcass of the turkey, all will yield up their final atoms of juiciness and flavor in the soup kettle only. In winter, the soup stock may be kept in perfect condition for several days.
Soup Meat. Any lean piece of beef, not more than half bone, will make good soup, always remembering that the better the quality of the meat the less will be required. From three to four pounds to a gallon of water is about the average allowance. But in every household where much fresh meat is used, the bones and trimmings, remnants of roasts and steaks and the like, are so useful for this purpose that little need be bought expressly for soup. Poultry, veal
and lamb or mutton are all available, and a very excellent family soup can be produced from materials that seem of little or no value.
The Process of Cooking. Long and slow simmering, without interruption, is the one secret of reducing tough fibers to tenderness and extracting whatever soluble properties are contained. Put the kettle over a moderate fire, with cold water, breaking the bones and seeing that all are completely covered. Let it come slowly to a boil; then set where a very gentle simmering will be kept up continuously for a good part of the day. Of course the time required varies greatly with the meat used. A good soup may be made from juicy meat, cut fine, in a very short time, but with the ordinary material from three to six hours of steady, slow cooking is not too much.
Vegetables. One carrot, one parsnip, one turnip, one onion with two cloves stuck in it, a bay leaf and a bunch of fine herbs. Cut in slices about a quarter of an inch thick; this quantity is enough for two quarts of soup. Used simply for giving flavor and richness, they are, of course, not served with the soup; but sometimes the carrot and parsnip are stamped out in fancy shapes (rings, stars, etc.), and make their appearance on the table.
Other vegetables are used to give distinctive character, as, in summer, asparagus soup, pea soup, etc., and in winter the popular German cabbage soup, celery soup and purees. For all these the vegetables are put through a sieve or vegetable sifter just before taking up, making the soup as thick as cream.
After cooking the meat, any fat upon the soup must be most scrupulously removed, and the easiest way is to set it aside and take it off when cold. The vegetables should be added an hour or more before taking up. If it is desired to keep soup for a second day, soup greens should be omitted in hot weather, as they have a tendency to sour stock.
Asparagus Soup
Boil one quart of asparagus cut in inch lengths in one quart of water until very tender; rub through a colander and put back into water in which it has been boiled; heat one pint milk; stir into it one tablespoon butter rubbed with one tablespoon flour; cook several minutes. Season and pour over asparagus. Let it commence to boil, then pour into tureen over toasted bread cut in dice shapes. Serve at once.
Cream of Asparagus Soup
From a bunch of asparagus break off the tough ends, using the tops and tender parts for stewing. Put the tough portions into two quarts of water and simmer gently until the water is well flavored with the asparagus. Make a cream sauce of two tablespoons flour, two cups rich milk, one level teaspoon salt, two tablespoons butter. Put butter in saucepan and melt; add flour, and cook together, being careful not to allow it to brown; add the milk cold, stirring constantly until it thickens; add water flavored with the asparagus; season with salt and pepper and serve. If preferred, you can put the cooked tops cut into small pieces into the soup before serving.
Barley Soup
For six plates of soup, use two tablespoons of pearl barley. Wash before using. Cook in soup stock for two and one-half hours very slowly; also put a small piece of bread therein, and cook same with barley. The bread may thereafter be removed or left in the soup as a matter of choice. Before serving, stir the yolk of an egg in the soup tureen, then pour soup in while boiling and stir a little.
Bean Soup
Parboil beans; then cook with onions, potatoes and bacon. Cut bacon into squares, fry and pour into soup.
Beer Soup
Take one quart beer, boil ten minutes with a piece of whole cinnamon, a piece of lemon peel and two tablespoons sugar; skim frequently. Then heat one tablespoon flour in one tablespoon butter until flour gets yellow; then pour slowly therein the boiling beer. Let it cook two or three minutes. Put yolks of three eggs in soup tureen, beat well and then pour in the soup slowly and stir with the eggs. Add small squares of toasted white bread. Some prefer stirring therein one-half cup sweet cream.
Browned Flour Soup
Take three-quarters tablespoon butter; heat and stir therein three tablespoons of flour until light brown and dry; keep same dry. Then take one tablespoon butter and stir slowly therein one and one-half tablespoon flour until light yellow, and pour into same almost one quart boiling water, in which has been placed a little salt. Stir while so doing. Thereafter put the other heated flour and butter into the soup; a little at a time and stir; and let it boil five minutes. Put yolk of one egg in tureen, beat well; pour the soup therein; stir while doing so, then add small squares of toasted white bread.
Chicken Soup
Take an old chicken, put on stove with cold water and let it cook for three hours. Soup greens put in at the same time give the soup a nice flavor. Before serving stir the yolk of an egg into the tureen, and pour therein the boiling stock, then stir a little; or it can be served clear, without egg.
Clam Chowder
Fifty clams, four cups milk, four teaspoons butter, one onion, four potatoes, salt and pepper to taste, two slices of bacon cut into small pieces. Chop the clams, cut the onions and potatoes into thin slices; add butter and seasoning, also bacon, and boil together one-half hour. Just before serving, add a few crackers broken into small bits.
Clam Soup
Fifty clams, one pint cold water, two tablespoons butter, crackers, four tablespoons flour, one quart milk, salt and pepper. Drain and chop clams; put juice to boil; as it boils remove all scum; add one pint water, then chopped clams; salt and pepper to taste. Let it boil up once. Stir in two tablespoons butter and four tablespoons of flour creamed together. Stir until butter and flour are dissolved. When soup begins to thicken remove from fire and add one quart boiled milk. Break up crackers in tureen and pour hot soup over.
Clam Nectar
Take one dozen razor clams, chop fine, add a little salt and a piece of green pepper, also one quart of water. Let boil thirty-five minutes, then strain. Serve in bouillon cups. Some people like a little whipped cream placed on top.
Corn Soup
Grate six ears uncooked corn; mix with a teaspoon of tapioca; add a little water and boil for one-half hour. Then add one quart milk and a little piece of butter. Put in soup tureen one hard-boiled egg, chopped fine.
Cream Soup
Cut about three slices of stale white bread, each into three or four parts. Place in soup tureen with a little salt. Add enough boiling water to make three plates of soup, and cover the tureen. Then heat thoroughly one-half pint sweet cream in a skillet. Stir constantly, but do not let it boil. Pour cream into the bread and water. Same should be served as soon as ready, as it is best when first made.
Farina Soup
Take about four plates of soup stock and when boiling put slowly therein two tablespoons of farina, stirring all the time so that it will not get lumpy. Let it boil for ten minutes. Then beat one egg, place it in the soup tureen, and pour the soup therein, stirring in the meantime.
German Soup
Make large, sweet milk pancakes of one egg and fry them very thin. When cold, roll them up and cut in fine long streamers like noodles. Put same in soup stock and let boil one minute. Before serving, put in a little parsley, chopped fine.
Green Kern Soup
This is prepared the same as barley soup, using green kern in lieu of barley. If they are to be left in the soup they should be ground fine before using. Some people prefer this soup strained for the purpose of removing the green kern. Roasting green kern for a few minutes before grinding improves same. Do not wash it.
Lentil Soup
This is prepared the same way as pea soup, or by using soup stock; it is much finer. Soaking lentils over night causes them to cook tender sooner. Strain if you like.
Creme of Lobster Soup
Pick the meat from a two-pound lobster; chop fine and pound in a mortar, adding from time to time a little milk or cream; when perfectly smooth add salt and a little cayenne; take out enough to make a dozen small balls; bind together with egg; fry the balls in butter. Mix the rest of the lobster with two quarts milk; rub through a sieve; put in a saucepan and simmer for ten minutes; add two ounces fresh butter and stir until smooth. Place the balls in a tureen, pour over the soup and serve.
Cream of Lima Beans
Soak one cup of beans over night; drain and cook in boiling water until soft; salt; drain and add three-quarters cup cream and a little butter. Reheat before serving.
Cream of Mushroom Soup
Peel, rinse and cut fine one pound fresh mushrooms; put them to boil with one quart of either chicken or veal stock; cook until tender; press through a sieve and return to kettle; add four tablespoons sago; cook twenty minutes longer; season with salt and paprika; add one quart scalded milk; simmer for five minutes longer. Take out about one cup of the broth; stir slowly into the well-stirred yolks of four eggs. Pour slowly into the soup and serve at once.
Puree of Green Pea
One pint of pulp of green peas. Thin it out with a little more than a pint of stock. Make a ball out of one tablespoon of butter and one of flour; put it in the stock and let it come to a boil; take one cup of cream and heat it in a double boiler. Ten minutes before serving put the hot cream into the soup and set it aside, so it does not boil. Put the yolks of two eggs into the soup tureen to thicken the soup.
Okra Gumbo Soup
Take nice ripe tomatoes or one-half can tomatoes, two quarts good rich beef stock; season with salt, pepper, paprika and a little garlic if liked; cut up a pint of okra into small rings; chop up an onion, a carrot, some parsley and celery; add two tablespoons rice, one tablespoon barley, a few lima beans and some corn. Let all boil slowly for several hours. Add a little Worcestershire sauce. If too thick, you may add a little more soup stock. You may serve a small piece of chicken and the soup meat cut into small squares with each plate of soup. This soup should be quite thick when done.
Onion Soup
Four large onions cut in rings and fried in butter until brown; then add to the hot soup stock already prepared, allowing it to boil for twenty minutes; remove to a casserole; add squares of toasted bread, sprinkled with parmesan cheese, and browned in oven for a few minutes. Serve in the casserole.
Oyster Soup
Drain one pint oysters; put liquid into saucepan, and add enough water to make a quart; simmer slowly for three minutes; remove scum; add to the broth one tablespoon butter, one tablespoon flour stirred to paste. Cook three minutes, or until smooth stirring meanwhile. Add one-half cup cream. Season soup to taste with salt and pepper. When it boils add oysters. As soon as it comes to a boil again and the edges of oysters curl and separate, remove from fire and serve.
Pea Soup Without Stock
Prepare same as potato soup, but use dried peas (wash them), and then let them cook for three hours. Instead of fried bread, slice therein pieces of small sausage, and let the sausage boil for a few minutes. Soaking peas overnight causes them to cook tender sooner. Strain if you like.
Potato Soup Without Stock
Take a quart of water seasoned with salt and cook two fair-sized potatoes therein until done. The potatoes should then be mashed and put back into the water wherein they were cooked. Take a tablespoon of butter, put in a frying-pan, and cut fine therein a piece of onion, frying until brown. Then put a tablespoon of flour therein and brown. Next add the potatoes previously prepared to the fat, onions and flour. Stir in slowly, so that it will not get lumpy. Before serving put therein small squares of white bread, fried so that it becomes like toast.
Tomato Soup
Two cups milk, two level tablespoons flour, one can tomatoes; mix flour and milk; cook tomatoes with one-half onion; add a few whole cloves and one bay leaf. Cook slowly for fifteen minutes, then strain into the milk and flour mixture. Add also salt, paprika and a pinch of soda.
Mock Turtle Soup
Take head of one calf, six whole cloves, one-quarter teaspoon whole peppers, five whole allspice, two sprigs thyme, one-quarter cup sliced onion, one-quarter cup carrots, two cups brown stock, one-quarter cup butter,
