Part 9
One-half cup of thick mayonnaise, One onion, chopped very fine, One green pepper, chopped very fine, Two teaspoons of salt, Two teaspoons of paprika, One-half teaspoon mustard.
Mix thoroughly and then spread the rye bread with English butter, and then spread the filling between the slices of bread and cut into finger-width strips.
CHEESE SANDWICHES
Place in a bowl
One-half cup of grated cheese, and then add One tablespoon of grated onion, Two tablespoons of finely minced green peppers, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of mustard, Six tablespoons of mayonnaise dressing.
Mix thoroughly and then spread between the bread as prepared for bread and butter sandwiches.
A FEW POINTERS ABOUT VEGETABLES
Do not oversalt vegetables. Never salt while cooking; too much salt not only toughens the delicate fibres but also neutralizes the valuable mineral content.
Add just sufficient boiling water to cover and then bring to a boil. Then cook slowly until tender. Do not cover the saucepan in which the vegetables are cooking. This condenses the steam which contains the volatile oils and thus darkens the vegetable.
PUREE OF PEAS
Rub one cup of cooked peas through a sieve and add
One cup of milk, One-half cup of water, One tablespoon of cornstarch, One teaspoon of grated onions, One teaspoon of finely chopped parsley.
Dissolve the starch in the water and add the balance of the ingredients to the pea puree. Bring to a boil and cook for five minutes. Season with salt and pepper and serve with croutons or toast, slices of bread cut in half-inch blocks.
PEA SOUFFLE
Place in a bowl
One cup of thick cream sauce,
and then rub
Four tablespoons of cooked peas through a sieve.
Now add
Five tablespoons of bread crumbs, One teaspoon of grated onion, One-half teaspoon of salt, One-quarter teaspoon of pepper, Yolks of two eggs.
Beat to mix, then fold in the stiffly beaten whites of the two eggs. Pour into a greased baking dish and bake in a moderate oven until firm in the centre. Serve at once. This dish replaces meat.
PEA PUDDING
Put four tablespoons of peas through a sieve and then place in a bowl and add
One cup of thick cream sauce, Four tablespoons of fine bread crumbs, One well beaten egg, One teaspoon of finely minced parsley, One teaspoon of grated onions, One-half teaspoon of paprika, One-half teaspoon of salt.
Mix to blend, then pour in well-greased custard cups. Bake until firm in the centre. Serve in cups, or turn out on a slice of toast and cover with cream of hollandaise sauce.
NOTE.--Set the pudding in a pan containing warm water while baking.
BAKED DRIED CORN
Soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water. Simmer slowly until tender and then drain and season with
One small onion, minced fine, Two tablespoons of dried parsley, One teaspoon of salt, One-half teaspoon of white pepper.
Place in a casserole dish and cover with one and a half cups of cream sauce. Sprinkle with fine bread crumbs and one tablespoon of finely grated cheese. Bake for twenty minutes in the oven. This dish replaces meat for luncheon.
SQUASH
SQUASH AU GRATIN
Wash, pare and cut the squash into pieces, discarding the seeds. Steam until tender and then drain well and stand on the back of the range to dry. Now rub the pulp through a sieve. Measure and add to each cup of pulp
One well-beaten egg, Two tablespoons of butter, One teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of milk, One tablespoon of finely minced parsley.
Pour into well-greased baking dish and cover with fine bread crumbs and two tablespoons of grated cheese. Bake in a slow oven for twenty minutes.
SQUASH CAKES
Wash and cut the squash into pieces and then cook until tender in boiling water, then drain and rub pulp through sieve. Now measure and place in a bowl
One cup of prepared squash, One well-beaten egg, One tablespoon of shortening, One-half cup of milk, One and one-half cups of flour, Two tablespoons of baking powder, One-half teaspoon of salt, One-half teaspoon of paprika, One tablespoon of minced parsley.
Beat to mix and then bake as if for griddle cakes on a hot griddle. Serve with maple syrup.
SQUASH SOUFFLE
One cup of prepared squash pulp, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One tablespoon of melted butter, Two teaspoons of salt, One teaspoon of paprika, One cup of very thick cream sauce, Yolks of two eggs.
Beat to blend and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased individual custard cups and set in a pan of warm water. Bake slowly in a moderate oven until firm in the centre, usually about twenty minutes. Let stand about three minutes after removing from the oven and then turn on a slice of toast and cover with cheese sauce and serve.
SQUASH ITALIENNE
One and one-half cups of prepared squash pulp, One and one-half teaspoons of salt, One teaspoon of paprika, Two tablespoons of finely minced parsley, Two tablespoons of finely minced onions.
Mix thoroughly and then dice two ounces of salt pork. Brown the salt pork nicely and then drain off about one-half of the fat in the pan. Turn the squash mixture on the salt pork and heat and serve.
SQUASH PIE
Wash and then cut the squash into pieces and then boil until tender and drain; rub the pulp through sieve. Measure, and to each cup add
One cup of sugar, Two tablespoons of melted butter, Two well-beaten eggs, One cup of milk, One-half teaspoon of nutmeg.
Beat well to mix and then pour in a pie tin which has been lined with plain pastry. Sprinkle one-half cup of currants over the top and bake for one-half hour in a slow oven.
BAKED SQUASH
Cut a slice from the top of the squash and remove the seeds and the string fibre. Now add
One tablespoon of melted butter, One-half teaspoon of salt, One-half teaspoon of paprika.
Cover closely with a lid and then bake in a slow oven until the pulp is tender, usually about thirty minutes. Remove the lip and scoop out the pulp with a spoon, piling it into a hot vegetable dish, and garnish with finely chopped parsley and then serve.
SQUASH BISCUIT
Place in a bowl
Three and one-half cups of sifted flour, One teaspoon of salt, Five teaspoons of baking powder.
Sift to mix and then rub in five tablespoons of shortening and mix to a dough with one cup of prepared squash pulp. Work to a dough and blend evenly, then roll out on a slightly floured board three-quarters of an inch thick. Cut and brush the tops with milk and bake in a hot oven for fifteen minutes.
Squash may be used to replace potatoes when making bread. Add one cup of squash pulp to ginger-bread, or when making small cakes it will be found to be delicious when used this way.
OMELET IN TOMATO CASES
Select firm tomatoes and then cut a slice from the tops and with a spoon carefully remove the centres. Place the tomato in well-greased custard cups and then break in a bowl four eggs; then add
Four tablespoons of water, One teaspoon of salt, One-half teaspoon of pepper.
Beat to mix and then fill into the prepared tomato. Sprinkle one teaspoon of fine bread crumbs on top of each tomato and add
One teaspoon of butter, Dash of paprika.
Set the custard cups in a baking pan and place in a hot oven and bake for twenty minutes. Turn on a slice of toast and cover with cream sauce.
BAKED TOMATOES, CHELSEA
Select firm tomatoes and cut a slice from the tops and scoop out the centres with a spoon. Now grease custard cups and place the tomatoes in the cups. Now shred very fine one ounce of dried beef. Divide into the four tomatoes. Break in a mixing bowl
Two eggs.
Then add
Three-quarters cup of milk, One-half teaspoon of salt, One-half teaspoon of paprika, One teaspoon of grated onion, Two teaspoons of finely minced parsley.
Beat to mix and then chop fine the pulp from the tomatoes. Place one teaspoon of this pulp in each tomato.
TOMATOES, COUNTRY STYLE
Select smooth, firm tomatoes cut in half and then place in a deep dish. Cover with cracked ice and serve with the following dressing:
COUNTRY DRESSING
Place in a bowl
Three tablespoons of salad oil, One tablespoon of vinegar, One teaspoon of sugar, One teaspoon of salt, One-half teaspoon of white pepper, One-quarter teaspoon of mustard.
Beat until creamy and then serve ice cold.
TOMATO FRITTERS
Select firm tomatoes and then cut in one-half inch slices. Dip in the prepared batter and then fry until golden brown. Serve with cream sauce.
How to prepare the batter: Place one egg in a bowl and add
One cup of water, One teaspoon of salt, One-half teaspoon of pepper.
Beat to mix and then add
Two tablespoons of grated onions, One and one-half cups of flour, Two teaspoons of baking powder.
Beat to a smooth batter and then dip the tomatoes into it. Fry quickly until golden brown.
SPINACH
Let us first begin with the washing of the spinach. Take your cleanser and scour out the sink and then scald it with boiling water. Now place a clean cloth over the drain and turn the spinach into the sink. Use plenty of lukewarm water to wash with. This is necessary to free these crinky little leaves from the sand and grit. Now rinse in plenty of cold water to crisp it. Shake the spinach dry and place in a deep saucepan and cover and then steam gently until tender. Do not add any water. In this manner the spinach is virtually cooked in its own juices. Now turn into a chopping bowl and chop fine and then rub through a coarse sieve and it is ready for use. You must prepare and cook the spinach early in the day, so that you will have time to properly prepare it, and then, when it is wanted, simply reheat it.
SPINACH A LA MODE
Prepare and cook the spinach as given above and then turn into a sieve and let drain, with a weight, for three hours. Now chop fine and then place one tablespoon of bacon or sausage fat in the frying pan and add
One small onion, minced very fine, The prepared spinach.
Heat slowly until very hot and then season with salt and pepper. Lift to a hot platter and garnish with a slice of hard-boiled egg.
SPINACH PUDDING
Cook the spinach as directed in the above methods and then add
One cup of creamed sauce, One tablespoon of grated onion, One cup of fine bread crumbs, One and one-half teaspoons of salt, One teaspoon of paprika.
Mix thoroughly and then pour into well-greased baking dish and bake in a hot oven for twenty minutes.
SUNSHINE SAUCE FOR VEGETABLES
Make a cream sauce, using
One and one-half cups of milk, Seven tablespoons of flour.
Place in a saucepan and stir until dissolved, using a fork or wire whip. Bring to a boil. Cook slowly for five minutes and then add
One and one-half teaspoons of salt, One teaspoon of white pepper, Two tablespoons of grated onion, Two well-beaten eggs.
Mix thoroughly and then serve with baked peppers.
SOUFFLE OF SPINACH
Cook the spinach as directed in the method and then place one cup of spinach in a bowl and add
Yolks of two eggs, One cup of very thick cream sauce, One tablespoon of grated onion, Two teaspoons of salt, One teaspoon of paprika.
Mix thoroughly, and then carefully fold in the stiffly beaten whites of two eggs and then pour into well-greased baking dish. Bake in a moderate oven for twenty-five minutes and serve with cheese sauce in place of meat for luncheon.
SPINACH NESTS
Cook spinach as for spinach à la mode and then chop fine and mould into nests. Place on a slice of bread and then break an egg into each nest and cover with two tablespoons of well-seasoned cream sauce and one teaspoon of grated cheese. Place on a baking sheet in a moderate oven for twelve minutes and serve with cream sauce for luncheon in place of meat.
SPINACH WITH HOLLANDAISE SAUCE
Cook the spinach as given in the method and then when ready to serve, reheat and make the Hollandaise sauce as follows:
Five tablespoons of salad oil, Three tablespoons of vinegar, One tablespoon of water, One teaspoon of grated onion, One-half teaspoon of paprika.
Place in a small saucepan and bring to the boiling point, and then add the yolk of egg. Stir until thick and then add sufficient salt to taste. Pour over the spinach when ready to serve.
SPINACH BALLS
Prepare spinach as for spinach à la mode and then place in a bowl and add
One hard-boiled egg, chopped fine, One tablespoon of grated onion, One and one-half teaspoons of salt, One-half teaspoon of pepper, One tablespoon of salad oil.
Mix thoroughly and then form into balls and dip in beaten egg, and then roll in fine bread crumbs and fry until golden brown in hot fat. Serve with lamb chops.
PUREE OF SPINACH ALSACE
Rub one-half cup of spinach through a sieve and then place in a bowl and add
One cup of thick brown gravy, One teaspoon of grated onion, One teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of grated cheese, One well-beaten egg, Five tablespoons of fine bread crumbs.
Mix and then pour into custard cups. Bake in a moderate oven eighteen minutes. This will replace meat for luncheon. Cream sauce may be used instead of gravy.
SPINACH SALAD
Prepare the spinach as for spinach à la mode and then chop fine and place in a bowl, and add
One small onion, chopped fine, One teaspoon of salt, One-half teaspoon of paprika.
Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp lettuce leaves and serve with French dressing.
SPINACH A LA BOURGEOIS
To one-half cup of leftover spinach add
One tablespoon grated onion, One cup of cream sauce, One hard-boiled egg, chopped fine, One teaspoon of salt, One-half teaspoon of pepper.
Mix and then place in a baking dish and sprinkle with grated cheese. Bake in a hot oven for eighteen minutes. Serve in place of meat for luncheon.
SPINACH--SCOTCH STYLE
Place in a bowl
One cup of prepared spinach, Three-quarters cup of thick brown gravy, One and one-half teaspoons of salt, One-half teaspoon of white pepper.
Beat to thoroughly mix and then pour into well-greased baking dish and sprinkle two tablespoons of grated cheese and fine bread crumbs and then bake in a hot oven for twenty minutes.
HOW TO PREPARE A STOCK POT
Select a pot that has a close-fitting lid and keep it for this purpose. The usual proportion is a one-gallon pot for a family of six. You will require one pound of bones to every quart of water, and
One large onion, One medium sized carrot, One medium sized turnip, One faggot of soup herbs, Also one and one-half pounds lean meat
to every four quarts of water or less. Have the butcher crack the bones well and then rinse them under cold water and place in the pot, together with meat and the seasoning. Add the required amount of cold water and bring to a boil. Cook very slowly for three and one-half hours. Strain the liquid and discard the bones and vegetables. Set the liquid aside to cool and remove the cake of fat when it hardens. Now place the liquid in a saucepan and boil for twenty minutes. It may now be used for stock, soups, broths, gravies and sauces.
Cover the bones in the kettle with cold water again and add any leftover gravies, bits of meat, trimmings and bones that you may have on hand. Cook slowly on the back of the range for four hours, and then strain, and to two quarts of this stock add
One can of tomatoes, One cupful of diced carrots, One-half cup of diced onions, One-half cup of barley, One cupful of diced potatoes, One-half cup of diced turnips, One-quarter teaspoon of powdered thyme, Two tablespoons of finely chopped parsley, One tablespoon of dried celery leaves.
Cook slowly for one hour for a good vegetable soup. To give the soup body, add
Three-fourths cup of flour.
Dissolved in
One cup of cold water.
Cook ten minutes and then serve.
BEAN SOUP
Soak one pint of marrow-fat or soup beans over night. In the morning wash and place in soup kettle with two quarts of water, bring to a boil, turn in colander, and let drain and rinse under cold water. Return to soup kettle and add
Four quarts of water, One faggot soup herbs, One teaspoon thyme, One cup finely chopped onions, One carrot cut in tiny dice.
Cook slowly for four hours, now mince one-half pound of salt pork fine, place in frying pan and cook slowly until nice brown; add to the bean stock, mashing beans well. Serve.
Dried peas, lima beans, soy beans and lentil soup may be prepared in the same manner.
BOUILLON
Two and one-half pounds shin beef with bone, One stock celery, One carrot, sliced thin, Two onions, One clove, One bay leaf, One pound veal bones.
Remove bone and cut meat in small pieces, brown quickly in hot pan, place in soup kettle, and add vegetables cut in tiny dice and three quarts of cold water; bring slowly to a boil and cook slowly for three and one-half hours; strain through napkin, season and clarify white of egg and crushed egg shell.
To clarify: Set soup aside until cold, remove fat, return to stock pot, and add white of egg, crushed egg shell and one-half cup of cold water beaten together, then bring slowly to a boil, cook for five minutes and then add one-half cup of water--lift from stove, set aside to settle and strain through piece cheesecloth.
MOCK TURTLE SOUP
One calf's head.
Clean and thoroughly wash head, removing tongue and brains.
Place the head in stock pot, then add
Five quarts cold water, Two carrots, cut in dices, Three-quarter cup sliced onions, One fagot soup herbs, One-half teaspoon sweet marjoram, One-half teaspoon thyme, One-half cup celery leaves.
Bring to a boil and cook slowly until meat leaves the bones, lift head; cut part head in tiny dice, using about two cups of the meat; do not add to the mock turtle yet.
Now place in frying pan
One-half cup of shortening, Three-quarters cup of flour.
Brown flour a deep mahogany brown--add part of the stock to blend into thick sauce--bring to a boil and cook slowly for five minutes; then strain into the stock or mock turtle soup. Now add
One tablespoon salt, One teaspoon white pepper.
Simmer few minutes, strain through cheesecloth into bowl, set aside to cool, remove fat from top; now return stock to kettle and clarify as for bouillon; to serve reheat, add the chopped calf's head meat as prepared, juice of one-half lemon, two slices lemon cut in tiny pieces, two hard-boiled eggs chopped fine.
OXTAIL SOUP
Have butcher cut tail in pieces; soak ox-tail in warm water for one-half hour. Wash and wipe dry, now roll each joint in flour, place one-half cup of shortening in soup kettle, add the ox-tails and brown well, then add one-half cup flour, browning a deep mahogany brown; now add
Three quarts cold water, One bunch soup herbs, Four onions chopped fine, One carrot cut in dice, One teaspoon of thyme.
Cook slowly for three hours, season with pepper and salt and juice of one-half lemon.
MULLIGATAWNY SOUP
Place in a saucepan
Three pints of chicken stock, One cup diced apples, Four onions chopped fine, One carrot cut in dice, One clove, One-half teaspoon of thyme.
Simmer slowly for one-half hour.
Now place in frying pan
Four tablespoons bacon fat, One-half cup of flour, One-half teaspoon curry powder.
Blend together, and then add one pint of cold water, and as soon as it is thoroughly blended turn into the soup; stir to prevent lumping and bring quickly to a boil; cook ten minutes; strain through cheesecloth; add juice one-half lemon and one-half cup of finely chopped chicken meat. Serve.
FRENCH PEA SOUP
Soak one cup of dried peas over night and then in the morning drain and place in a saucepan, adding
Two quarts of water.
Simmer gently until tender and then pass through a sieve and add
Two large onions, grated, Two tablespoons of parsley, minced fine, Six whole cloves, One small bay leaf, One-half cup of strained canned tomatoes.
Simmer slowly for thirty minutes and then serve with toasted strips of bread.
FAGGOT OF SOUP HERBS
Divide one leek into three parts and cut from the stem up. To this piece of leek add
Four branches of thyme, Two branches of parsley, One piece of carrot, cut in a strip three inches long, Two branches of celery, One small pepper pod.
Tie with a string and dry in a warm place. When dry put in a glass jar to be used as needed.
Many varieties of soups may be made from the plain stock with just a few minutes' work.
Clear tomato soup: To one quart of stock add one cupful of canned tomatoes, rubbed through a fine sieve. Noodles, macaroni or any cooked vegetable may be added.
For clear soup: Add one teaspoon of kitchen bouquet and any desired vegetables to each quart of stock. When making cream soups, if you will add one cupful of prepared stock to each cup of milk, your soup will have a delicious flavor.
Stock may be made, filled into sterilized jars and then the rubber and lid adjusted; the soup may then be processed for three hours in a hot-water bath. Remove from the bath, fasten the lids securely, and then test for leaks and store in a dry cool place. Where there is a fire kept in the kitchen, it will not add to the costs to can soups, stocks, etc., for future use.
PEPPER POT
Place in a saucepan
Two calves' feet, cut in pieces, One pound cooked honeycomb tripe, cut in small blocks, One cup of finely chopped onions, One bunch of soup herbs, One teaspoon of sweet marjoram, Two whole cloves, Two whole allspice, Four quarts of water.
Bring to a boil and cook slowly for three hours. Remove the calves' feet, remove meat from the fat, chop meat fine and return to soup, then add three cups of finely diced potatoes and tiny dumplings made as follows:
Place in a mixing bowl
One cup of flour, One-half teaspoon of salt, One-half teaspoon of pepper, One-half teaspoon of thyme, One tablespoon of finely minced parsley, One teaspoon of baking powder, Four tablespoons of water.
Mix to a dough and then work well to blend. Make into small balls the size of a large pea. Drop into the pepper pot and cook for fifteen minutes. Season with salt and pepper and then serve.
FRUIT SOUP
The French, Swiss and Danish housewives serve during the summer a delicious fruit soup. In Normandy, during apple-blossom time, the petals of the fruit are picked as they fall and are used for fruit soup, blossom jelly and perfume and distilled water.
HOW TO MAKE THIS SOUP