Part 12
Two and one-half cups of milk, Two eggs, Three-quarters cup of sugar.
Peel and rub two bananas through a sieve and then beat to mix. Add the rice and then turn into a baking dish and dust with one-half teaspoon of cinnamon. Break into bits one teaspoon of butter and then bake in a slow oven for thirty minutes.
RASPBERRY CUP CUSTARD
Wash and drain one box of raspberries. Place in a saucepan and add
One pint of water, One cup of sugar.
Bring to a boil and cook until the berries are soft. Rub through a fine sieve. Cool. Now place three eggs in a mixing bowl and add the raspberries and beat the mixture to thoroughly blend. Pour into custard cups and set the cups in a pan containing water. Bake in a slow oven until firm in the centre.
CHOCOLATE CORN STARCH PUDDING
Two cups of milk, One-half cup of cocoa, One-fourth cup of cornstarch.
Dissolve the starch in the milk and then bring to a boil and cook slowly for five minutes. Now add
One-half cup of sugar, One-half teaspoon of vanilla, One-half teaspoon of cinnamon.
Beat well and then pour into custard cups that have been rinsed in cold water to mould.
OLIVES
OLIVE CANAPE
Use stoned olives for this. Open a bottle of olives, then drain and put through the food chopper, adding
One small onion, One green pepper, Three slices of nicely browned bacon, Four tablespoons of mayonnaise dressing, One teaspoon of salt, One teaspoon of paprika.
Mix well and then spread on strips of toast. Garnish with finely chopped white of egg.
OLIVE SALAD
Place in a bowl
One cup of olive meats, Four slices of nicely browned bacon, cut into tiny bits, One onion, grated, Two green peppers, chopped fine, Three-quarters cup of mayonnaise dressing.
Mix thoroughly and then lift into a nest of crisp lettuce leaves and garnish with slices of hard-boiled egg. This salad is delicious.
OLIVE CHEESE BALLS
Place in bowl
One cup of cottage or pot cheese, One red pepper, minced very fine, One tablespoon of grated onion, One-half cup of finely chopped olives, One teaspoon of salt, One-half teaspoon of paprika.
Form into balls and then place in a nest of lettuce. Serve with French dressing.
MACARONI, OLIVES AND CHEESE
This dish is famous among the mountain folk in Italy and it is served on gala days. Cook four ounces of macaroni for fifteen minutes in boiling water and then drain and blanch under cold water. Cool, chop fine, and now add
One-half cup of pimento olives, chopped fine, One-half cup of grated cheese, Two cups of cream sauce, One large onion, minced fine, Two large red peppers, minced fine, Two teaspoons of salt, One teaspoon of paprika,
and a tiny piece of garlic. Mix and then pour into baking dish. Dot the top with bits of butter. Place in a hot oven for twenty-five minutes.
OLIVE FILLING FOR MEAT AND POULTRY
Two and one-half cups of prepared bread crumbs, One-half cup of finely chopped onions, One-quarter cup of finely chopped parsley, One-half cup of finely chopped olives, One and one-half teaspoons of salt, One-half teaspoon of paprika, One-quarter teaspoon of sweet marjoram, One egg, Four tablespoons shortening.
Mix thoroughly and then use for filling meat and poultry. This filling is delicious.
To prepare the bread, soak stale bread in cold water until soft and then place in a cloth and press dry. Rub through a sieve and then measure. Use one-half cup of finely chopped stuffed olives to one cup of mayonnaise dressing.
OLIVE SANDWICH FILLING
Put through the food chopper:
One bottle of stuffed olives, Two red peppers, One onion, Four branches of parsley,
Place in a bowl and add
One-half cup of mayonnaise dressing, One teaspoon of salt, One-half teaspoon of paprika.
Mix well and then spread between the thinly sliced bread.
OLIVE SANDWICHES
Remove the stones from one large bottle of queen olives and add
One onion, Two red peppers,
Put through the food chopper and then add
Three-quarters cup of mayonnaise, One teaspoon of salt, One and one-half teaspoons of paprika.
Mix and then spread on the prepared bread.
OLIVE SAUCE
Mince fine, using the food chopper, a sufficient amount of olives, after removing the stones, to measure one-half cup. Place in a saucepan and add
One and one-half cups of cream sauce, Two tablespoons of salt, One-half teaspoon of paprika, One-quarter teaspoon of mustard.
Blend well and then bring to the boiling point and serve. This sauce may be made, for variety's sake, with one and one-half cups of tomato sauce to replace the cream sauce; then add two tablespoons of grated cheese. Heat and serve.
SPANISH MEAT LOAF
Place in a bowl
One and one-half cups of prepared bread, One cup of finely minced cold-cooked mutton, One cup of pimento olives, chopped fine, One-half cup of finely minced onions, One egg, Two teaspoons of salt, One teaspoon of paprika, One-quarter teaspoon of thyme, One-half cup thick cream sauce.
Mix thoroughly and then pack into the prepared loaf-shaped pan. Place in a larger pan containing hot water and then bake in a moderate oven for forty minutes. Serve with olive sauce. To prepare bread, soak stale bread in cold water; press dry; rub through fine sieve.
OLIVE AND CLAM COCKTAIL
Use olive meats for this. Olive meats are pieces of olives cut from large olives and packed in jars. There are no stones nor waste. Place in a small bowl
Three tablespoons of chili sauce, One tablespoon of horseradish, One tablespoon of lemon juice, One-quarter cup of olive meats, One teaspoon of salt, One teaspoon of paprika, One tablespoon of grated onion.
Mix thoroughly and then divide into four cocktail glasses. Add three cherrystone or little-neck clams to each glass.
SAUCES
A formula is necessary if the housewife is to have her sauces uniform, so that
One level tablespoon of flour and one cup of milk make a thin sauce, as for soups.
Two level tablespoons of flour and one cup of milk make a thin sauce.
Three level tablespoons of flour and one cup of milk make a medium sauce.
Four tablespoons of flour and one cup of milk make a thick sauce.
Five level tablespoons of flour and one cup of milk make a sauce for cutlets, croquettes, etc.
Use a saucepan that is scoured bright, add the flour to the cold milk and then stir to dissolve, using fork or wire whip to facilitate the process. Never use a spoon for this purpose, as it is impossible to thoroughly dissolve the lumps. Place on the fire and bring to a boil, stirring constantly. Cook for five minutes after the boiling point is reached and then remove from the fire and add seasoning. It is then ready to use. If you desire a butter flavor, add one tablespoonful of butter with the seasoning and stir until melted.
## Part milk and water, stock, chicken broth, oyster or clam juice may be
used in place of all milk with very good results. When making soups or sauces for meat and vegetable dishes the liquid from the canned vegetables, or the water in which the fresh vegetables were cooked, may be combined with an equal portion of milk.
Many splendid varieties of sauce can be made from the plain cream sauce. For parsley sauce add four tablespoonfuls of finely chopped parsley to one cup of cream sauce.
ONION SAUCE
One-half cupful of cooked onions, rubbed through a coarse sieve, and then add to one cupful of cream sauce.
PIMENTO CREAM SAUCE
Three canned pimentos, rubbed through a fine sieve and then add to one cupful of cream sauce.
SUPREME SAUCE
One cupful of thick cream sauce, One-half cupful of mushrooms, pared and cut in pieces and parboiled, Yolk of one egg.
Seasoning well to taste.
CELERY SAUCE
One cup of thick cream sauce, One cup of finely diced celery, parboiled until tender, One teaspoon of salt, One-half teaspoon of paprika.
Blend well.
ADMIRAL SAUCE
One cup of thick cream sauce, Grated rind of one-quarter lemon, Two tablespoons of capers, Two tablespoons of finely chopped parsley, Juice of one-half lemon, Two tablespoons of butter.
Stir until well blended and then heat until just below the boiling point. Season.
BEARNAISE SAUCE
One-half cup of thick cream sauce, Yolks of two eggs, One teaspoon of grated onion, Three tablespoons of butter.
Blend well, and now add
One teaspoon of salt, One-half teaspoon of white pepper, One-half teaspoon of paprika, Juice of one lemon.
Stir constantly until scalding hot. This sauce will not curdle if left standing for a few minutes.
CREAM HORSERADISH SAUCE
One cup of medium cream sauce, Two tablespoons of grated horseradish, Two tablespoons of lemon juice, Three tablespoons of finely minced parsley, One-half teaspoon of mustard, One-half teaspoon of white pepper, One teaspoon of salt.
Beat thoroughly to mix.
MAINTENON SAUCE (FOR AU GRATIN DISHES)
One cup of medium cream sauce, Two tablespoons of grated cheese, Two tablespoons of finely minced parsley, One tablespoon of grated onion, One and one-half teaspoons of salt, One teaspoonful of paprika, One-quarter teaspoon of mustard, One teaspoon of lemon juice.
Blend well.
CHEESE SAUCE
One cup of medium cream sauce. Four tablespoons of grated cheese, One teaspoon of salt, One-half teaspoon of paprika, One-quarter teaspoon of mustard.
Blend well until the cheese is melted.
MUSTARD SAUCE
One-half cup of medium cream sauce, Two tablespoons of white wine vinegar, Yolk of one egg, One teaspoon of mustard, One teaspoon of salt, One-half teaspoon of paprika.
Beat thoroughly to mix and then heat to the boiling point.
In no other part of cookery does the skill of the cook show to advantage as in the way in which the various sauces are prepared and served. To make a perfect sauce is an art in cooking. Many plain foods, as well as the use of leftovers, may, by the addition of a good sauce, be turned into palatable and attractive dishes.
Three or four cupfuls of cream sauce may be made at one time and then poured into a bowl and covered with a damp napkin, and placed in the icebox until needed. The sauce will keep in a cool place for three or four days and will relieve the necessity of making a sauce every day.
To use, measure three-quarters of a cupful of sauce and add one-quarter cupful of hot water. Place in a double boiler to heat, stirring frequently to blend. It is then ready to use. Always use a double boiler in the preparation of sauces made from this cream sauce. This will prevent scorching.
CUCUMBER SAUCE
One cup of thick cream sauce, One small cucumber, pared and grated, One and one-half teaspoons of salt, One teaspoon of paprika.
Heat to the boiling point and then cook for five minutes.
OYSTER SAUCE
One cup of thick cream sauce, Eight medium-sized oysters, chopped fine, One teaspoon of finely minced parsley, One teaspoon of salt, One teaspoonful of white pepper.
Blend well and then heat to the boiling point, and cook for five minutes.
MUSHROOM SAUCE
Place one and one-half cups of milk in a saucepan and add four tablespoons of flour. Stir until dissolved and then bring to a boil. Cook for five minutes and then add
One cup of diced and parboiled mushrooms, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of finely chopped parsley.
Beat to mix and then cook for two minutes and use.
PARSLEY SAUCE
One and one-half cups of cream sauce, One-half cup of finely chopped parsley, Three tablespoons of butter, Two teaspoons of salt, One teaspoon of white pepper.
Beat to mix.
CREOLE SAUCE
One cup of stewed tomatoes, Three onions, One green pepper, chopped fine.
Place in a saucepan and cook slowly until the onion and pepper are soft. Rub through a fine sieve and then add
Two tablespoons of cornstarch dissolved in One-half cup of water, One teaspoon of salt, One teaspoon of paprika, One-fourth teaspoon of mustard.
Bring to a boil and cook slowly for ten minutes and then serve.
TARTARE SAUCE
One-half cup of mayonnaise dressing, One onion grated, Five tablespoons of finely chopped parsley, One sour pickle, chopped fine, One teaspoon of salt, One-half teaspoon of mustard, One-half teaspoon of paprika.
Mix thoroughly and then serve very cold.
HERB SAUCE
Make one and one-half cups of cream sauce and then add
One cup of finely chopped parsley, One tablespoon of grated onion, One-half green pepper, minced fine, One and one-half teaspoons of salt, One-half teaspoon of pepper.
Simmer slowly for ten minutes.
MINT SAUCE
Shred a bunch of mint fine, and then place in a saucepan and add
Three-quarters cup of water, One-quarter cup of sugar.
Bring to a boil and cook slowly for ten minutes. Add one-half cupful of white wine vinegar and remove from the fire. Let stand for one-half hour and then strain. Leftover portions may be bottled and the bottles stored in a cool place for future use.
ENGLISH MUSTARD SAUCE
Place in a soup plate
One teaspoon of mustard, One teaspoon of sugar, One-half teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of salad oil.
Work to a smooth paste, and then slowly beat in three tablespoons of cream and one teaspoon of lemon juice. Beat until thick and then serve.
HOLLANDAISE SAUCE
Four tablespoons of salad oil, Two tablespoons of vinegar, One tablespoon of water, One teaspoon of salt, One-half teaspoon of paprika.
Heat in a double boiler to the scalding point and then drop in the yolk of an egg. Stir until thick. Use at once. If it should curdle, add one tablespoonful of boiling water and stir constantly until thick.
RAVIGOTTE SAUCE
Chop very fine sufficient parsley. To measure
One-half cup, One large green pepper, One onion, One leek.
Place in a bowl and add
One cup of mayonnaise, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of mustard, Two teaspoons of lemon juice.
Blend well to thoroughly mix.
BROILED CHICKEN, BACON GARNISH
Select a plump broiler and then singe. Then split down the back and draw. Wash well. Remove the breast bone. Place in a frying pan, the split side down, and add one cup of water. Cover closely and then steam for ten minutes. Now rub well with shortening. Dust very lightly with flour. Broil for twenty minutes, turning every four minutes; lift to a hot platter, brush with melted butter and garnish with bacon.
EMINCE OF GIBLETS
Cook the giblets and neck, then cool. Mince fine and add two hard-boiled eggs and one and one-half cups of cream sauce, and
Two tablespoons finely minced parsley, One and one-half teaspoons of salt, One teaspoon of paprika.
Heat to boiling point and then simmer slowly for ten minutes.
CHICKEN POT ROAST, CEDAR HOLLOW STYLE
Select a fat stewing chicken and then singe and draw. Wash and wipe with a clean cloth. Place in a fireless cooker or cook until tender. Now rub with shortening and dust with flour and brown in hot fat in a deep saucepan. Turn the chicken frequently so that it can be browned on all sides. When the chicken is nicely browned, add
Four tablespoons of flour, Three cups of chicken stock, One-half cup of grated carrot, Two green peppers chopped fine, One-half cup of finely minced onions.
Simmer slowly for one-half hour. Season and serve.
CHICKEN AND RICE CURRY
Wash one-half cupful of rice in plenty of warm water and then drain. Rinse again and then place in a saucepan and add two and one-half cups of boiling water. Cook gently until the grains are soft and the water absorbed. Now place
One teaspoon of bacon or chicken fat, Three tablespoons of flour
in an iron frying pan and brown carefully until a dark brown, then add
One and one-half cups of chicken stock, Two large onions, chopped very fine, Two tablespoons of catsup, One tablespoon of Worcestershire sauce, Three-quarters teaspoon of curry powder, One teaspoon of salt.
Cook gently to the boiling point and then add one cupful of shredded chicken meat and the prepared rice. Heat slowly until very hot and then turn on a hot platter and garnish with finely shredded parsley, then serve.
HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS
Singe and draw the chicken and then cut as for fricasseeing. Now place the back of the carcass, giblets and the thighs and legs in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and place under cold running water. Then drop into a saucepan containing boiling water and cook for ten minutes. Blanch in the colander under cold running water. Repeat this three times and then add the balance of the chicken and cook slowly until tender. Cool in the liquid. Pick the meat from the neck and back of the carcass and mince the giblets fine. Put the skin through the food chopper. Use this for chicken loaf.
CHICKEN LOAF
Use two cups of mince prepared from the skin, giblets and meat from the carcass.
One and one-half cups of cold cooked oatmeal, One onion, grated, One-half teaspoon of powdered thyme, One-half teaspoon mustard, Three teaspoons of salt, One and one-half teaspoons of paprika, Two green peppers chopped fine, Four tablespoons of chicken fat, One egg, One-half cup of chicken stock.
Mix thoroughly and then pour into a well-greased and floured loaf-shaped pan. Set this pan in a larger one containing hot water. Bake in a moderate oven for one and one-quarter hours. Serve hot with a cream, tomato or brown sauce, or serve cold with a garnish of asparagus and with Hollandaise, mayonnaise or cream horseradish sauce.
ROAST CHICKEN
Prepare the chicken. Fill with
Two stalks of celery, Two onions, One cupful of bread crumbs, One fagot of potherbs, Two tablespoons of butter, or shortening, One egg.
Put the celery, onions and potherbs through the food chopper. Mix bread crumbs, butter and beaten egg. Fill into the chicken and then sew the opening. Shape and roast in a moderate oven for twenty minutes to the pound. Baste every ten minutes the first half hour, then every twenty minutes until the chicken is cooked.
ENCHILDAS
Place
One cup of flour, One-quarter cup of cornflour, One teaspoon of salt, One tablespoon of shortening,
in a mixing bowl. Sift to mix and then add sufficient water to make a dough. Break the dough into pieces the size of a large walnut, and then roll out very thin. You may bake the tortillas on the iron griddle on the top of the stove or fry them in a pan, using a little shortening. Keep on a clean towel until all are fried. Now place two ounces of grated cheese in a bowl and add two onions that have been cooked until tender in two tablespoons of shortening and
One-half cup of finely chopped cold meat, preferably chicken, Two tablespoons of chili sauce.
Mix to blend and then spread the tortillas with this mixture. Roll or fold and then pour over them more hot chili sauce.
CHICKEN GUMBO OKRA
Clean and cut the chicken for stewing. Brown quickly in hot fat. Lift to a deep saucepan and add
Two quarts of water, Four onions, One bay leaf, Two cloves.
Cook until the chicken is tender. Now thicken the liquid slightly with cornstarch. Season with
Red pepper and salt, Two tablespoons of fine chopped parsley, One-half teaspoon of thyme, One tablespoon of gumbo or file, Two cups of cooked okra.
Send to the table at once and serve with plenty of boiled rice.
NOTE.--Gumbo, or file, is a powder made and sold in Louisiana. It is composed of young sassafras leaves. File can be purchased in fancy grocery stores.
CHICKEN MOUSSE
Put sufficient boiled cold chicken through a food chopper to measure two cups, using the fine knife. Place in a bowl and add
Two teaspoons of grated onion, One-half teaspoon of paprika, One teaspoon salt.
Mix well and then soak one and one-half level tablespoons of gelatine in four tablespoons of cold water for twenty minutes, then add one-half cup of boiling chicken stock. Simmer slowly for five minutes and then strain into the prepared chicken meat. Stir until it is cool, and then fold in one cup of whipped cream. Pour into small custard cups that have been rinsed with cold water. Set in a cold place for six hours to mould. Unmould in a nest of crisp lettuce leaves.
POULTRY
To roast young chickens and guineas: singe, draw and prepare the fowl; now rub the entire bird well with plenty of shortening. Dust very lightly with flour, place in pan in hot oven for fifteen minutes; now turn the fowl breast down in the pan and reduce the heat of the oven to moderate. Baste every ten minutes with following mixture:
One pint boiling water, Two tablespoons butter.
When fowl is tender turn on back to allow breast to brown, basting every five minutes. Placing the breast of the chicken down in the pan throws the bony structure of the carcass to the intense heat of the oven. The constant basting causes the moisture to permeate the dry white meat, making it juicy and tender.
If you desire, lay a few strips of bacon over the breast when browning it, just before you remove it from oven. It will improve the flavor.
CHICKEN SALAD SANDWICHES
Cut the meat from a three-and-one-half-pound cold boiled fowl and then put through the food chopper, using the coarsest knife. Place in a bowl, adding one medium-sized head of lettuce, shredded fine. Place
One small onion, grated, One green pepper, minced fine, One and one-half cups of mayonnaise or salad dressing, Two and one-half teaspoons of salt, One teaspoon of paprika.
Mix and then fill into quart fruit jars. This amount will make from forty to fifty sandwiches.
BAKED SQUAB
Split the squab down the back with a sharp knife and then clean thoroughly. Wash well and wipe dry. Place in cool place until needed.
Mince the giblets fine and then parboil. Now soak stale bread until soft. Squeeze dry and measure three-quarters of a cupful. Place in frying pan and add
One-quarter cup of finely minced celery leaves, Minced giblets, One onion, minced fine, One teaspoon of salt, One teaspoon of poultry seasoning, Four tablespoons of shortening.
Cook gently until onions are soft and then cool. Fill into squab and then sew up with darning needle and stout string. Rub with shortening and dust with cornflour. Place in a hot oven and bake, basting with boiling water.
When the back is well browned reduce the heat and turn the bird on its back and let brown slowly, allowing fifty-five minutes for cooking the squab. Filling may be placed in chicken or guinea if desired.
TENNESSEE TURKEY HASH
Cut sufficient turkey in one-half inch blocks to measure two cupfuls. Now add
One cup of diced celery, One onion, minced fine, One tablespoon of butter, One tablespoon of cornstarch.
Mix thoroughly, then add
One-half cup of boiling water.
Cook slowly until the meat is very tender, then serve garnished with finely chopped parsley and hot cornmeal waffles.
FILLET OF CHICKEN, POINDEXTER