Part 7

Sift twice to blend and then rub in five tablespoons of shortening. Break an egg into a cup and then fill cup to the two-thirds mark with milk, beat to blend the egg and milk and then mix into the dough. Roll out one-half inch thick and then line an oblong baking sheet. Pare and cut the apples into quarters and then into thin slices. Place one cup of sugar and one-half cup of water in a saucepan and add the apples, a few at a time, and cook for a few minutes. Lift and lay on the prepared dough. Place in a moderate oven to bake for thirty-five minutes. After the cake is in the oven for eighteen minutes baste frequently with syrup in which the apples were cooked. Ten minutes before removing from the oven sprinkle thickly with brown sugar and cinnamon.

DUMPLINGS FOR STEW

Place in a mixing bowl

One and one-half cups of flour,

and then add

One teaspoon of salt, Two teaspoons of baking powder, One-half teaspoon of pepper, One teaspoon of grated onion.

Add two-thirds cup of water and mix to a dough. Drop by the spoonful into the stew and cover closely and boil for twelve minutes. If you open the lid of the saucepan while the dumplings are cooking they will be heavy.

CHERRY DUMPLINGS

Wash individual pudding cloths in warm water and then rub with shortening and dust slightly with flour. Now place in a bowl

One cup of sugar, One and one-half cups of flour, One-half teaspoon of salt, Three level teaspoons of baking powder, One-half cup of fine bread crumbs, One egg, One cup of milk, Two cups of stoned cherries.

Mix and then place one cooking spoon of the mixture into each prepared dumpling cloth. Tie loosely and then plunge into boiling water and cook for twenty minutes. Lift into the colander and let drain for three minutes and then serve with stewed cherries for sauce.

STEAMED ROLY POLY PUDDING

One and one-half cups of flour, One-half teaspoon of salt, Three teaspoons of baking powder, Four tablespoons of sugar.

Place in a mixing bowl and sift to mix. Now rub in four tablespoons of shortening and mix to a dough with a scant two-thirds cup of water. Roll out one-half inch thick and spread with well-cleaned huckleberries and then cover quickly with brown sugar. Roll like for jelly roll and then tie in a cloth and plunge into boiling water or place in a steamer and cook for one hour. Serve with fruit sauce.

If using canned huckleberries, drain them well, then thicken the juice and use for sauce. Any variety of fresh fruit may be used.

FRUIT CUP CUSTARDS

Place six nice berries in each custard cup and then place in a mixing bowl

Two cups of milk, Six tablespoons of sugar, One-half teaspoon of nutmeg, Three eggs.

Beat thoroughly to mix and then pour over the berries in the cups. Place in a baking pan containing warm water and bake in a slow oven until firm in the centre.

CREAM TAPIOCA PUDDING

Wash two-thirds cup of tapioca in four or five waters and then place in a saucepan and add one and one-half cups of water. Cook until the tapioca begins to soften, then add one and one-half cups of milk. Cook until soft and then add

One well-beaten egg, One-half cup of sugar, One-half teaspoon nutmeg.

Mix well and cook for a few minutes longer. Remove from the fire and serve ice cold with fruit whip.

MACARONI NEAPOLITAN

Cook one-half package of macaroni in boiling water for fifteen minutes and then turn into a colander and place under cold running water. Now mince

One onion and one tomato

fine and place four tablespoons of fat in a frying pan. When hot, add the onion and tomato, cook until soft and then add the macaroni. Toss gently until hot and then cover it closely to prevent drying out. If too dry, add a couple of tablespoons of boiling water. Season with pepper, salt and one-half cup catsup.

MACARONI CUTLETS

Cook one-quarter pound of macaroni in boiling water for twenty minutes and then drain. Cool and then chop fine. Place in a bowl and add

One-half cup of grated cheese, Two tablespoons of grated onion, One tablespoon of finely minced parsley, Two teaspoons of salt, One teaspoon of paprika, One-well-beaten egg.

Mix thoroughly and then mould into croquettes. Roll in flour and then dip in beaten egg. Roll in fine crumbs and fry in hot fat. Place in a hot oven for ten minutes to finish cooking.

POLENTA A LA NAPLES

Place in a saucepan

Two and one-half cups of boiling water, One and one-half teaspoons of salt.

Now pour in very slowly

Three-quarters cup of yellow cornmeal.

Stir to prevent lumping and cook until very thick. Add

Three-quarters cup of cheese, cut into fine pieces, One onion, chopped fine, One green pepper, chopped fine, One leek, chopped fine, One teaspoon of paprika.

Mix thoroughly and then pour into a large bowl to cool. Form into sausages and then roll in flour and brown in hot oil. Serve with tomato sauce. Wheat cereal may be used to replace the cornmeal.

NOODLES

FRIED NOODLES

Cook noodles in boiling water and then drain. Now mince fine

Three onions, Two red peppers, Two leeks.

Place four tablespoons of cooking oil in a frying pan and when hot add the vegetables. Cook slowly until soft and then add the noodles. Toss constantly until a light brown and then pile in the centre of a large platter. Lay a goulash around for a border. Pour the gravy over all and then garnish with two tablespoons of grated cheese and serve.

BOILED HOMINY--CHEESE SAUCE

Soak large hominy over night and then in the morning wash and cook in plenty of boiling water until tender. Drain well and place in a baking dish and cover with cheese sauce, made as follows:

Place one and one-half cups of milk in a saucepan and add two tablespoons of grated onion and four level tablespoons of cornstarch. Dissolve the starch in the milk and bring to a boil. Cook slowly for five minutes and then add

Two tablespoons of chopped parsley, Two teaspoons of salt, Two ounces of cheese, One teaspoon of Worcestershire sauce, One teaspoon of paprika.

Mix thoroughly and then heat until the cheese melts. Serve as vegetable.

MACARONI AND CHEESE

Cook one package of macaroni in a large kettle of boiling water for twenty minutes and then drain and pour over the macaroni a pan of cold water. Drain again. Now return to the kettle and add

One-half can of tomatoes, Two teaspoons of salt, One and one-half teaspoons of paprika, One-fourth pound of cheese, cut in small pieces, Eight tablespoons of flour dissolved in One-half cup of water, Four onions, chopped fine.

Bring to a boil and cook slowly for ten minutes.

TO MAKE NOODLES

Break into a mixing bowl one egg and then add

Three tablespoons of water, One-half teaspoon of salt, Pinch of pepper.

Beat to mix and then add sufficient flour to make a stiff dough. Knead for five minutes and then cover and let stand for ten minutes. Now roll out on a floured pastry board until thin as paper. Roll as for jelly and then cut into thin strips with a sharp knife. Spread out to dry for one-half hour.

GNOCCHI DI LEMOLINA

Place one cup of water and one cup of milk in a saucepan and bring to a boil. Add slowly seven tablespoons wheat cereal. Cook for ten minutes and stir constantly. Now add

One well-beaten egg. One-half teaspoon of salt.

Beat well to mix and then pour into loaf-shaped pan to mould. When firm turn out on the moulding board and cut into blocks. Place in a well-greased baking dish; sprinkle with grated cheese and dot tiny bits of butter. Bake in a hot oven until the cheese forms a light brown crust. Serve with tomato sauce.

MACARONI SOUFFLÉ

Cook one-fourth pound of macaroni and then cool and chop fine. Place in a bowl and add

One onion, chopped fine, One red pepper, chopped fine, Four bunches parsley, chopped fine, Yolks of two eggs, Two cups of cream sauce, One and one-half teaspoon of salt, One teaspoon of paprika.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Pour into a greased baking dish and bake in a moderate oven for twenty minutes. Serve at once.

RICE

Rice is extensively cultivated in the Orient and supplies the principal food to nearly one-half the population of the entire world. There is every reason why rice should be a daily article of diet in planning the menu. It is more nutritious than the potato and it digests more readily. When properly cooked and served it is an ideal starchy food.

Unpolished rice contains all the nutritions of the grains, which is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent. carbohydrates. The polished variety contains an average of 88 per cent. nutrition. Polished rice has been robbed of its vital life-giving elements.

Rice is graded for size and condition and then prepared for the trade. It is known as fancy head rice, choice, prime, good, medium, common and screenings. Patna rice, the small slender, well-rounded grain, is in great demand in the East, with the Japan, Siam, Java, Rangoon, and Passein varieties closely following. In this country the Carolina, Japan and Honduras are popularly in demand.

The Carolina rice is a large sweet-flavored grain of good color and appearance. Japanese rice is a thick-bodied, soft-grained variety. Honduras variety is the slender, well-shaped grain.

The preparation of rice for the markets involves, first, the threshing, and second, the milling, which removes the husks, and, third, the polishing to produce the pearly white gloss which so many folks think is very desirable.

Polished rice has been robbed of nearly all its fat and mineral content, and thus its food value is lowered and it is deprived of its flavor.

The rice dishes, as prepared in the Oriental countries, are made from fancy unpolished head rice and they form some of the main dishes.

The Oriental first washes his rice in several waters, rubbing it vigorously between the hands. This thoroughly cleanses it. Now, to follow this method, have a saucepan containing boiling water and then add the rice slowly, so that the water continually boils. Cook until tender and then remove the lid from the saucepan and cover the rice with a cloth to absorb the moisture. Set in a warm place for five minutes. This will give the saucepan containing a mass of delicious, fluffy rice, each grain distinct and separate.

Now, if you carefully measure both your rice and then the water, it will not be necessary for you to drain off the excess water and thus lose the valuable mineral and fat content.

HOW TO COOK RICE AMERICAN STYLE

Place in a double boiler two and one-half cups of boiling water and then add one teaspoon of salt. Now add slowly one-half cup of well-washed, unpolished rice. Cover and cook until the rice is tender and the water absorbed. Remove the lid and then cover the rice closely with a clean napkin and cook for five minutes. This will fluff each grain of rice.

It is now ready to serve, either as a vegetable to replace the potato or prepared into many delectable dishes that our Oriental neighbors relish so keenly.

JAPANESE RICE

Wash and chop fine two medium-sized leeks and then cook tender in one-half cup of water. Drain. Now add

Two cups of cooked rice, One teaspoon of salt, One teaspoon of soy.

Mix thoroughly and then dish on a hot baking dish. Cover with slices of hard-boiled eggs. Sprinkle with finely chopped parsley and garnish with slices of smoked salmon. Place in the oven for a few minutes to heat. Soy may be purchased at fancy grocers.

INDIAN RICE

Add three cups of cooked rice to

One quart of chicken stock, One onion, grated fine, One and one-half teaspoons of salt, One-half teaspoon of paprika, One-half teaspoon of curry powder.

Cook fifteen minutes, and serve very hot, garnish with finely chopped parsley.

CREOLE RICE

Chop one large onion and one green pepper fine, and then place in a saucepan and add

One cup of canned tomatoes rubbed through a sieve, One-half cup of cold boiled ham chopped fine.

Cook slowly for ten minutes and then add

Three cups of cooked rice, Two teaspoons of salt, One teaspoon of paprika.

Mix thoroughly and then heat until very hot and serve. Cold roast pork may be used to replace the ham.

ITALIAN RICE

Place three tablespoons of vegetable cooking oil in a frying pan and add four tablespoons of well-washed rice. Toss until the rice is well brown and then add

One and one-half cups of boiling water, Three onions, chopped fine, One green pepper, chopped fine, One cup of strained canned tomatoes.

Cook until the rice is soft and then add

Two teaspoons of salt, One and one-half teaspoons of paprika, One-half cup of grated cheese.

Stir until well blended and then serve, garnished with finely chopped parsley.

BELGIAN RICE BALLS

Place two cups of cooked rice in a bowl and add

One-half cup of currants, One-half cup of sugar, One well beaten egg, One teaspoon of vanilla.

Mix and then form into small balls, about the size of an orange. Dip into beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat. Serve with crushed and sweetened fruit.

SWEDISH RICE PUDDING

Place in a baking dish

One quart of milk, Six tablespoons of well-washed rice, Two-thirds cup of sugar, One teaspoon of vanilla extract, One-half teaspoon of salt, Two tablespoons of butter, broken into tiny balls.

Bake in a slow oven for one hour and stir two or three times.

The cultivation of rice in Louisiana is more than a hundred years old. Louisiana now produces a crop of this cereal larger than the entire crop of the states of Georgia and Carolina. The tourist who visits Louisiana during the time of the rice market enjoys a scene that is rarely duplicated elsewhere in the civilized world; for here are gathered the buyers from all parts of the country.

The Creole of Louisiana, like the Oriental, has the true secret for making this food a palatable article of diet. The old mammy in New Orleans always tells her children that, of course, le riz must be thoroughly washed and she always insists that the grains be cleansed in four waters--two warm and two cold--and then it is cooked in the same manner as the Orientals use.

Never stir the rice while it is cooking; this will make it mushy. Instead, always shake the sauce-pan. Never flood the rice with water while it is cooking. Always keep the fact in mind that just five times the actual measurements of the rice in water will be required to cook it.

In this way there will be no excess water to drain off. So if you are using one-quarter cup of rice you would use one and one-quarter cups of water. Now you cannot pile up the water; you must be accurate in measuring the rice.

Boiled rice is a delicious accompaniment to chicken, lamb, turkey, shrimp, crabs and lobster--with okra and for oyster, chicken and crab grumbo; as a vegetable to replace potatoes and as a border for stews, goulashes, etc.

PIMENTO SANDWICHES

Use one tall or two small cans of pimentos.

One cup of cottage cheese, One onion.

Put the pimento, cheese and onion through the food-chopper and then add four tablespoons of salad dressing and use for sandwich filling.

BAKED APPLES

Pare and core apples and then place in muffin pans and add

Two tablespoons of syrup, One tablespoon of water, One-quarter teaspoon of nutmeg.

Bake in a moderate oven until the apples are tender and then cool. To serve: Lift the apples into a small platter and cover with a fruit meringue and then sprinkle with cocoanut.

SPICED APPLES

Place six medium-sized apples in a casserole and then add

One piece of stick cinnamon, broken into pieces, Four cloves, Two allspice, Two blades of mace, One-half teaspoon of nutmeg, Three-quarters cup of brown sugar, One-half cup of cider.

Bake until tender and then serve cold.

CALAS

The old negro women of the old French quarters in New Orleans used to make a delicious rice cake, which they carried in bowls on their heads. The bowls were covered with an immaculately clean cloth and the cakes were called bella cala--tout chaud of New Orleans.

HOW TO MAKE THIS DELICIOUS RICE CAKE

(Use Level Measurements)

Wash one-half cup of rice and cook until tender in two and one-half cups of boiling water. Now cool and mash the rice well. Now dissolve one-half yeast cake in one-half cup of water 80 degrees Fahrenheit and pour into a bowl, and add

One-half teaspoon of salt, Four tablespoons of sugar, One-half cup of sifted flour, The mashed rice.

Beat well to mix and then cover and let rise over night. In the morning add

Two well-beaten eggs, Five tablespoons of sugar, Four tablespoons of flour, One teaspoon of nutmeg.

Beat well and then let rise for three-quarters of an hour in a warm room. Now place in the pan one and one-half cups of vegetable oil. Heat until hot enough to brown a crust of bread while you count forty. Drop the rice mixture in by the spoonful and fry until golden brown. Lift to a soft paper to drain. Dish on a hot platter; cover with warm napkin. Dust with pulverized sugar and nutmeg.

APPLE AND RICE CUSTARD

Wash six tablespoons or two ounces of rice in several waters and then place in a saucepan and add two cupsful of boiling water. Cook until the water is absorbed and the rice soft. Now wash, then cut into small pieces four small apples and then cover the apples with cold water and cook until soft. Rub through a fine sieve and add

One-half cup of sugar, One teaspoon of vanilla, One well-beaten egg, The cooked rice.

Beat to mix and then pour into the custard cups and bake for fifteen minutes in a moderate oven.

SARDINE SANDWICHES

Open a box of sardines and then drain free from oil. Remove the skin and bone and then mash very fine. Add

Two hard-boiled eggs, One green pepper, One-quarter onion.

Chop all fine and mix to a paste with six tablespoons of salad dressing, one-half teaspoon of salt and one teaspoon of paprika.

Spread between the prepared bread and then cut into two pieces. Wrap in wax-paper until needed.

MY IDEAL APPLE SAUCE

Wash one-quarter peck of apples and then cut in pieces and place in a saucepan and add three cups of water.

Cook until soft and then rub through a fine sieve. Sweeten with

One cup of sugar, One-half teaspoon of nutmeg, One teaspoon of vanilla.

If red apples are used, this makes a most delicious pink-looking sauce. No need to peal or core apples.

APPLE CROQUETTES

Wash and cut into small pieces six medium-sized apples and then place in a saucepan and add one cup of water; cook slowly until the apples are soft, and then rub through a fine sieve and add

One-half cup of brown sugar, One teaspoon of nutmeg, One teaspoon of grated rind of lemon, Two and one-half cups of bread crumbs, One-half cupful of finely chopped raisins.

Mix thoroughly and then mould into croquettes and roll in flour, then fry until golden brown in hot fat. Serve with a custard sauce.

SALMON SANDWICHES

Open and drain a can of salmon and then remove the skin and bones. Place the salmon in a bowl and add

One onion, grated, One-quarter cup of finely chopped parsley, One-half cup of salad dressing, Juice of one-half lemon.

Mix and then prepare the bread. Place a leaf of lettuce on the bread and then spread the prepared filling, season and place the top slice of bread in position and cut into triangles.

ORANGES

The first orange crop of the season usually reaches the market about the end of October. The early Floridas are first, and they are closely followed by the Arizona navels, and just before Christmas comes the bulk of California and Florida oranges.

ORANGE SYRUP

Grate very lightly the rind from one dozen oranges and then place three pounds of sugar and the grated rind and the juice of oranges in a clean aluminum saucepan. Place where it will heat very slowly and then the sugar will melt. Stir frequently and do not let it boil. Cover closely and then strain into sterilized bottles. Place the bottles in a hot-water bath and process for forty minutes. Place the corks in the bottles and when cool dip in melted sealing wax. This recipe may be divided. To be used for making drinks, sauces, etc.

ORANGE JUICE

Place in a bowl

Juice of twenty-five oranges, Grated rind of ten oranges, One pound sugar

and then allow to stand for three hours. Strain and fill into sterilized bottles and process for forty minutes in a hot-water bath. Cork, and then finish like orange syrup.

NOTE.--Soak the cork in boiling water for one hour to soften. This will permit you to use a slightly larger cork and insure a good closing.

To use orange syrup: Place four tablespoons in a glass and then fill with carbonated water.

To use orange juice for making orangeade, dilute with equal parts of water and juice and chill, then serve.

SCOTCH ORANGE MARMALADE

Cut twelve oranges in half and then with a sharp knife cut into thin paper-like slices and remove all the seeds. Place in a preserving kettle and add five pints of cold water. Set aside for twelve hours and then bring to a boil and cook until the fruit is tender. Add the juice of four lemons and five cups of apple sauce and then bring to a boil and measure. Add three-quarters cup of sugar for every cup of mixture. Return to the kettle and bring to a boil. Cook until it forms a very thick jam, or until 223 degrees Fahrenheit is reached on the candy thermometer.

ORANGE PRESERVE IN SYRUP

Pare and separate nine oranges into sections, taking care to break as little as possible. Now place

Two pints of water, Four pounds of sugar

in a preserving kettle and bring to a boil. Cook for fifteen minutes and then add the oranges and cook until the oranges are tender. Lift the oranges into a jar and bring the syrup to a boil. Pour over the fruit and then seal and store in a cool, dry place. Any syrup left over may be used on cereal or hot cakes.

ORANGE SALAD

Remove the peel from four oranges and then separate the carpels and cut with a sharp scissors into pieces. Place in a bowl and add

One cup of cocoanut.

Toss the bowl gently to coat the fruit with the cocoanut and then fill into a nest of salad, and serve with orange dressing.

ORANGE SOUFFLÉ

Juice of three oranges, One-half cup of water, One-half cup of sugar, Five level tablespoons of cornstarch.

Dissolve the starch and sugar in the water and then add the juice and bring to a boil. Cook for five minutes and then cool. Now add the

Yolks of two eggs, One orange cut in tiny pieces.