Part 10

You may use any fruit desired; wash to thoroughly cleanse, and to each pint of crushed fruit allow three pints of water. The fruit must be packed solidly. Place in a kettle and cook until the fruit is soft and then rub through a fine sieve. Now measure and add

One-half cup of sugar, Three tablespoons of cornstarch, dissolved in Four tablespoons of cold water to each pint

of the fruit puree. Bring to boil and cook five minutes. Remove from the fire and add yolk of one egg. Beat very hard and then fold in stiffly beaten white of egg; season slightly with nutmeg, chill and serve.

Strawberries, blackberries, raspberries, huckleberries, cherries, grapes, currants, apples, peaches, pears, oranges, lemon and quinces may be used for these soups. They are delicious when served ice cold on a hot day.

MEATS

Use oven for baking and boiling and then cook your meats in the old-fashioned English way by direct contact with the flame. This means that you must first place one quart of water and one tablespoon of salt in the broiler pan of the gas range; then place in the roast, steak or chops, upon the broiler; turn every few minutes. The roast must be placed farther from the flame to prevent burning. A good rule for this is to keep roasting meat four inches from the flame, steaks and chops two and one-half inches and fish three inches.

The placing of water in the broiler pan prevents fat from catching fire. This liquid may be allowed to cool and then the fat may be removed and clarified and used for other purposes. Baste roast with one pint of boiling water while cooking.

ROASTING AND BAKING MEATS

Roasting or grilling is done before open fire, the meat being turned frequently, so that all sides may be cooked alike. The meat is basted with its own fat. This method of cooking meat is used daily in Europe, but not much used in this country.

When a piece of meat is large it is roasted. Meat cooked in an oven by radiated heat is frequently called in this country "roasting." It is well known and needs little description. When baking meat always use a wire rack to lift the meat from the bottom of the pan. This will insure even cooking.

Use the broiling oven in the gas range for roasting, placing rack sufficiently low. Have the oven hot enough to brown the meat quickly, then reduce the heat so that it will cook evenly; turn the roast three times during this process.

Allow one-half an hour after placing meat in the oven before counting time. This is necessary so that the meat may reach the required temperature to start cooking.

To bake (oven roast) use same process, using regular oven.

Start counting time after meat is one-half hour in oven and allow twelve minutes to the pound for very rare, fifteen minutes for rare, eighteen minutes for medium and twenty for well done.

Baste the meat with the liquid in the pan every fifteen minutes. Do not add seasoning to the meat while cooking. It is a well-known fact that salt will cause the juices and flavoring of the meat to dissolve and therefore become lost. Season steaks and chops just before serving. Season roasts five minutes before removing from the oven. Always make the gravy after removing the meat from the pan.

NOTE.--Never dish meat on a cold platter. The contact of a cold dish with the hot meat will injure its delicate aroma.

In many portions of France and England chops and steaks are served upon platters set over a bowl of hot water or a special fuel that can be burned in a container that holds the platter. When serving a large steak always have a cover of metal or another hot dish turned over the meat to prevent it chilling.

CORRECT METHOD OF BOILING MEAT

Place the meat in a saucepan of boiling water and then keep the water boiling rapidly for five minutes after the meat is added. Then place the saucepan in a position where it will cook just below the boiling point for the required length of time. Constant and rapid boiling will cause the albumen in the meat to harden; therefore, no amount of cooking afterward will soften the fibre. It will only cause the meat to fall apart without being tender.

It is important to keep the saucepan closely covered. This will prevent the delicate aroma from evaporating.

Braising: Meat is placed in a hot saucepan and turned quickly and frequently. It is cooked in its own juices in a closely covered saucepan.

Steaming: Cooking meat by placing in steam bath or steamer.

Grilling: Cooking meat over a hot fire on a grill made for the purpose.

Broiling: A very hot fire is necessary for this mode of cooking meat. Only the choicest, tenderest, and most delicate cuts are suitable for cooking by this method. The strong heat instantly coagulates the albumen by searing it, thus retaining all its juices and flavor. That this method may be successful it is very necessary that the meat be turned every few minutes. This also insures it being cooked evenly.

Pan Broiling: This is another method of cooking the fine cuts of meat when it is not possible to broil them. Broiled meat is more healthful and also less wasteful than any other form of cooked meat.

TO PAN BROIL

Heat an iron frying pan red hot, then place in it the meat. Turn it constantly.

TIME FOR ROASTING MEAT IN GAS BROILER

Beef, eighteen minutes to the pound.

Lamb and mutton, twenty-one minutes to the pound.

Veal, twenty-five minutes to the pound.

Chicken or duck, eighteen minutes to the pound without filling and twenty-five minutes to the pound with filling.

Fish, fifteen minutes to the pound.

Au gratin dishes, meat pie and various vegetables may be cooked at the same time.

PORK

Pork should be sweet-smelling--the fat clear white and flesh good pinkish color. Loin for chops, crown roast.

BOILED PORK

Plunge pork in boiling water and cook, allowing twenty-five minutes to the pound.

TO ROAST LOIN

Wipe with damp cloth, pat in plenty of flour, place in a roasting pan, place in hot oven for thirty minutes. Now reduce heat to moderate and roast, allowing thirty minutes to the pound; baste with boiling water after meat is in oven one-half hour.

Fresh ham and shoulder may be roasted in same manner.

SPANISH KIDNEY STEW

Cut three pork kidneys in one-inch pieces, rejecting the tubes and fat, and then soak in warm water and one tablespoon of lemon juice for one hour. Drain, and then parboil and drain and blanch under cold water. Now return to saucepan and add just sufficient boiling water to cover. Cook until tender, and then add

One-half cupful of chopped onions, Two red or green peppers, chopped fine, One cupful of tomatoes, One-half cup of cornstarch dissolved in One-half cup of cold water.

Bring to boiling point and then add

One cupful of cooked beans, One and one-half teaspoons of salt, One-half teaspoon of paprika, One-quarter teaspoon of thyme.

Heat to the boiling point and then serve.

BRAISED SWEETBREADS

Prepare sweetbreads as directed on Page 164 and then remove the tubes and fat and cut into slices. Place two tablespoons of butter in a saucepan and add the sweetbreads and one tablespoon of grated onions, one cup of mushrooms, toss gently until nicely browned and then lift on squares of toast and cover with supreme sauce.

SAUSAGE CAKES

One-quarter pound of pork sausage, One-half pound of hamburg steak, Four onions, minced fine, Three-quarters cup of prepared bread, Two teaspoonfuls of salt, One teaspoon of paprika, Three tablespoons of finely minced parsley.

Mix to thoroughly blend and then form into round sausages. Roll in flour and brown quickly, and then add

One-half cup of boiling water, One cup of canned tomatoes.

Bring to the boiling point and cook for five minutes. Serve, lift the sausages on fried mush.

To prepare the bread: Soak stale bread in cold water until soft and then press very dry. Measure and then rub through a fine sieve to remove the lumps. All the above may be cooked in the fireless cooker or in casserole dishes.

MUTTON

Mutton is the dressed carcass of the full-grown sheep and is usually prime in animals from three to five years old. If any older than this it lacks flavor and is tough.

The cuts of mutton and of lamb are the same, namely: The meat is divided into fore and hind quarters and then cut into the neck, shoulder, rack, breast, loin and leg.

The shoulder and leg are used for roasting and may be boned and then filled and rolled. For choice rack, cut to the tenth rib as for the chops. Three ribs and the neck for stewing, meat pies, goulashes, etc. The loin for chops.

The French and English have methods of cutting and cooking mutton and lamb that made these cuts delicious.

CHOPS

French chops: Cut two ribs thick from the rack. English chops: Cut two inches thick from the loin, including the kidney.

TO COOK

Trim the chops free from excess fat and then baste with the juice of one lemon. Place in a broiler and cook for ten minutes, turning them frequently.

ENGLISH DRESSING FOR LAMB OR MUTTON CHOPS

One tablespoon of Worcestershire sauce, Two tablespoons of salad oil, One teaspoon of mustard, One-half teaspoon of salt, One-half teaspoon of paprika, Juice of one-half lemon.

Blend well together and then spread lightly on both sides of the cooked chops. Serve on a hot platter without gravy, with spiced grape or currant jelly.

ROAST MUTTON

Trim to remove the excess fat and then dust with flour. Place on the rack in the baking pan. Place in a hot oven to brown for thirty minutes. Baste every ten minutes with boiling water. Cook the meat for eighteen minutes to the pound, not counting the first half hour in which the meat starts to cook. Drain off the fat before making the gravy.

Mutton and lamb chops may be used for frying purposes. It can be blended with equal amounts of ham, bacon, pork or beef fat. Save every bit of fat and use it for making soap. This fat makes a fine soft soap for scouring and cleaning.

CURRY OF MUTTON

Have the butcher cut the neck of mutton into cutlets and then wipe with a damp cloth and place in a saucepan, together with

Two medium sized onions, One carrot, cut in dice.

Gently brown the meat before adding any water. When meat is browned add

Two cups of boiling water.

Cook until tender and then season and thicken the gravy slightly with cornstarch. Now add

One-half teaspoon of curry powder.

To serve, place a border of cooked noodles around the edge of a large platter and then lift the mutton curry in the centre and garnish with finely chopped parsley.

GOULASH

This is a characteristic dish of the Balkan states. It is made by cutting one-half pound of lean beef (shin) into one-inch thick blocks and three-quarters of a pound of veal cut into small pieces. Roll the meat in flour and then place in a stewing pan. Cover with boiling water and cover closely. Cook the meat until it is tender. Remove the lid and boil the liquid quickly to reduce. Now add:

One-half cup of thick sour cream, One tablespoon of paprika, Three tablespoons of grated onion, Two tablespoons of finely minced parsley, Two teaspoons of salt.

Bring to a boil and then simmer for ten minutes. Serve with fried noodles.

SWEETBREAD PATTIES

To make the patty shells place in a bowl two cups of flour and then add

One teaspoon of salt, Five teaspoons of baking powder.

Rub between the hands to mix and run into the prepared flour

One-half cup of shortening.

Mix to a dough with a scant two-thirds cup of ice-cold water. Turn on a floured moulding board and either roll or pat out one and one-quarter inch thick. Cut as for biscuits, using a water glass to cut with. The biscuit cutter will not permit cutting with this thickness of dough. Now use small cutter and cut out the centre, leaving about one-half inch thickness at the bottom and a wall one-half inch thick around the patty shell. Place on a baking sheet and bake in a hot oven for eighteen minutes. Then fill with braised sweetbreads.

BRAISED OXTAILS WITH BAKED DRIED PEAS

Soak one and one-half cups of dried peas over night and then in the morning parboil. Place in a baking dish, together with

One-half cup of chopped onions, Two green peppers, chopped fine, Two prepared oxtails, One cupful of tomatoes, Two teaspoons of salt, One-half teaspoon of pepper,

and sufficient water to cover. Bake in a moderate oven for three hours.

To prepare the ox-tails have the butcher cut the tails in two-inch pieces and then soak for two hours in lukewarm water. Wash well and parboil for fifteen minutes.

CHILI OF BEEF

Cut one pound of flank steak in one-inch blocks and then roll in flour and brown quickly in hot fat. Now add

Six onions, chopped fine, Three red pimentoes, chopped fine, One cup of tomatoes, One cup of water.

Cook slowly until meat is tender and then season with

Two teaspoons of salt, One teaspoon of paprika,

and add one cup of cooked beans. Heat to boiling point and then serve.

MEAT LOAF

Two cups of raw meat, minced fine, One cup of onions, chopped fine, Two cups of cold cooked oatmeal, One teaspoon of thyme, One teaspoon of sweet marjoram, One tablespoon of salt, One teaspoon of pepper, One-half cup of stock to moisten.

Mix thoroughly and then pack into a well-greased and floured loaf-shaped pan. Place this pan in a larger one containing water and bake in a slow oven for one hour. This dish will keep for one week in the icebox. It makes splendid sandwiches.

Select cut from neck then using meat for the loaf

Then cover the bones with cold water and then add

Two onions, One carrot, One fagot of soup herbs.

Cook slowly for one hour. Use this liquid for a stock for making gravy.

SWEETBREADS POLASKA

Select medium-sized sweetbreads, place the sweetbreads in cold water to soak, adding one teaspoon of lemon juice; soak for two hours and then wash and pat dry. Remove the tubes and fatty particles and then place in a saucepan. Cover with boiling water and cook for twenty minutes. Blanch under cold running water and let cool. Pat dry and then place in icebox until needed.

Prepare one pint of cream sauce as follows: Place one pint of milk in a saucepan and add six tablespoons of flour. Stir with a wire spoon or fork to dissolve the flour, then place on the stove and bring to a boil. Now add

One level tablespoon of salt. One level teaspoon of paprika, Two tablespoons of lemon juice, One teaspoon of grated rind of lemon, One-half teaspoon of mustard, One well-beaten egg.

Beat to thoroughly mix; then add

One cup of cooked peas, One tablespoon of grated onion, The prepared sweetbreads, cut into three-quarter inch pieces.

Mix thoroughly and then fill into the patty shells. Sprinkle the top with fine bread crumbs; place and bake in a moderate oven for twenty-five minutes. Now while the patties are heating, peel and wash one-quarter pound of mushrooms, using the stem and button. Parboil and then drain. Pan for four minutes in a little butter and then serve as a garnish with the patties.

CREOLE BEEF

Have the butcher cut two pounds of shin beef, leaving the bone in. Wipe it with a damp cloth and then pat into the meat one-half cupful of flour. Melt five tablespoons of shortening in a deep saucepan, and when hot put in the meat. Brown quickly and then turn on the other side. When both sides are browned add

Two cups of boiling water, One cup of chopped onions, Two carrots cut in dice, One cup of canned tomatoes.

Bring quickly to a boil and cover closely and cook very slowly until tender, usually about two hours. Season and then it is ready to serve; or the pot may be placed in a slow oven for three hours.

SHELL FISH

Shellfish includes crabs, both hard and soft shell, lobsters, shrimp, terrapin, green turtle, snapper, etc.

All shellfish must be actively alive before cooking. This is the essential point and will prevent ptomaine poisoning. Never cook shellfish if they are dead. Remember, they are deadly.

Place a boiler of water on the stove and bring to a boil. Add one tablespoon of red pepper and one cup of vinegar. To cook lobster, shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes for the medium size, fifteen minutes for the small and thirty minutes for the large ones.

When cooked, remove from the water and place under cold water. Let cool. Place on the ice until needed.

To clean crabs break off the claws and then save the two large ones. Then remove the apron pieces of the shell, like a plate under the eyes. Break the shell apart and remove the spongy fingers, sandbag and eggs, if any. Wash well. You now have white oval-shaped pieces of crab meat, that must be picked from its cells. Split with a silver knife and use an oyster fork to pick out the meat. This can be used for au gratin, à la King, ravigotte, deviled crabs, salads, croquettes and crab cakes.

CRAB MEAT

The crab must be actively alive before cooking. To cook place a large boiler of water on the fire and bring to a boil; add to it

One-half cup of vinegar, One teaspoon of cayenne pepper.

Then add the crabs and cover closely and boil for twenty minutes. Count time when water boils after adding crabs.

FRIED CRAB MEAT

Pick the meat from the cooked crabs and mince fine two ounces of bacon. Place the bacon and one and one-half cups of crab meat and two tablespoons of grated onion in a hot skillet and cook until nicely browned. Serve on toast and pour melted butter over the prepared crab meat.

CRAB MEAT SERVED IN CREAM

Place in a saucepan

One and one-half cups of milk, Six level tablespoons of flour.

Stir to blend. Bring to a boil and cook for three minutes. Now add

One and one-half cups of crab meat, One green pepper minced fine, One onion, grated, One teaspoon of salt, One teaspoon of paprika, Grated rind of one-quarter lemon, Juice of one lemon, Two tablespoons of butter.

Toss gently, cooking until well heated. Serve in individual ramekins or small custard cups, dusting with paprika.

FRIED CRABS

Clean the cooked crabs and then cut a thin slice from the shell that contains the meat. Dip the meaty part in a salad oil and fry until golden brown in hot skillet.

RAVIGOTTE SAUCE

One cup mayonnaise, One-half cup finely chopped young green onions, One-quarter cup finely chopped parsley, One-quarter cup finely chopped green peppers, One-quarter teaspoon mustard, One teaspoon paprika, One teaspoon salt.

Beat to mix.

CRAB MEAT BALLS

Mince fine

Two ounces of bacon, Two green peppers, One-half cup of canned tomatoes, pressed very dry, Two tomatoes, Three onions.

Brown the bacon quickly and then add the finely chopped peppers, tomatoes and onions. Cook gently until soft and dry, then add

One and one-half cups of crab meat, One teaspoon of salt, One teaspoon of paprika, One tablespoon of Worcestershire sauce.

Mix well and then form into balls the size of a fishcake and roll in flour, dip in beaten egg and fry until golden brown in hot fat. Serve with tartare sauce.

CRAB RAVIGOTTE

Serve crab meat in nests of crisp lettuce with ravigotte sauce.

CRAB MEAT A LA KING

Place in saucepan or chafing dish

One and one-half cups of thick cream sauce.

Add

Three-quarters cup of mushrooms, peeled and cut into tiny pieces and parboiled, Two pimentos chopped fine, One well-beaten egg, One teaspoon salt, One teaspoon paprika, Juice of one-half lemon, Two cups or one-half pound of crab meat.

peeled and cut into tiny pieces and parboiled.

Toss with fork to mix; heat to boiling point and serve with toast.

TRIPE AND OYSTERS

Cut one-half pound of cooked tripe into small dice and place in a saucepan and cover with boiling water. Cook for ten minutes and then drain and add

One and one-half cups of thin cream sauce, One small onion, grated, Two tablespoons of finely minced parsley, Twenty-five stewing oysters.

Bring to a boil and cook for eight minutes, then season with

Two teaspoons of salt, One teaspoon of paprika.

GRILLED OYSTER ON HALF SHELL

Allow four large oysters for each service. Have the oysters opened on the deep shell and remove the oysters, wash free from bits of shell and then roll in grated cheese. Replace on shell and then spread each oyster with one-half teaspoon of minced bacon. Sprinkle with fine bread crumbs and then bake eight minutes in a hot oven or broiler.

OYSTERS ON THE HALF SHELL

Have the oysters opened on the deep shell and remove the oyster. Look over carefully for bits of shell, and then prepare a mixture of

One tablespoon of horse radish, grated, Three tablespoons of catsup, One-half teaspoon of salt, One teaspoon of paprika.

Mix and dip oyster into the sauce, then roll in finely grated cheese. Serve ice cold.

OYSTER COCKTAIL

Sauce for the cocktail can be made from

One-half cup of finely chopped onions.

Place in a saucepan and cook until the onions are soft and then rub through a fine sieve and add

One tablespoon of horseradish, One tablespoon of Worcestershire sauce, One teaspoon of salt, One teaspoon of paprika.

Beat to thoroughly mix and add five small oysters for each service.

OYSTER PIE

Make a pastry of

One cup of flour, One-half teaspoon of salt, One teaspoon of baking powder.

Sift and then rub in four tablespoons of shortening, and then mix to a dough with five tablespoons of water. Roll out one-half of the pastry one-quarter inch thick and then line a deep pie tin with the pastry. Then place in layers of the oysters and season with

Salt, Pepper, One-quarter teaspoon of grated onion, One teaspoon of finely minced parsley.

Now another layer of oysters and then the seasoning. Now pour over all one cup of very thick cream sauce. Roll out the balance of the pastry and cut in one-inch-wide strips. Place lattice fashion over the tops of the pie and wash with water and bake in a hot oven for forty-five minutes.

CRAB MEAT AU GRATIN

Place in a bowl

Two cups thick cream sauce, One and one-quarter cups crab meat, One onion grated, Three tablespoons finely minced parsley, One and one-half teaspoons salt, One-half teaspoon white pepper, One-half teaspoon paprika.

Mix with fork, turn into au gratin dish, sprinkle the top with fine bread crumbs, dot with bits of butter and then sprinkle two tablespoons grated cheese and bake in a moderate oven thirty-five minutes.

To prepare cream sauce for à la King and au gratin dishes, use four level tablespoons flour to each cup milk.

Dissolve flour in cold milk, bring to boil, cook two minutes; it is then ready for use.

SOFT SHELL CRABS