Part 8
Cut all the fat and skin from the beef, and cut into shreds; place in a glass dish with the water and salt, cover and place in a cold place and allow to stand for two hours. Strain and press out all the juice possible. Serve a teaspoonful or two at a time. This will not keep, so only a very small amount should be made at a time.
BEEF EXTRACT (RAW)
½ pound of top round, Salt.
This extract is given when nourishment must be pushed and can only be given in small quantities. It is invaluable in cases of rickets and scurvy in children.
There are small meat presses on the market, which are made for the purpose of extracting the blood and may be purchased at any large department store where there is a housekeeping department.
Put the meat in a pan and sear it quickly; then cut into small pieces and place in the meat press; by turning the screw-top extract the blood or juice, and pour into a glass. After all the blood is extracted, salt slightly and feed with a spoon.
BEEF TEA WITH EGG
¼ pint of beef tea, 1 egg yolk, Salt.
Beat the egg yolk until a light yellow and stir into a half cupful of hot beef tea. Add a trifle of salt if necessary.
BEEF TEA FOR CONVALESCENTS
1 pound of top round, 1 pint of water, 1 piece of carrot, 1 piece of turnip, 1 spray of parsley, 1 tiny pinch of thyme, Small slice of onion, Salt.
Remove all fat from the meat, cut the vegetables into tiny pieces, shred the meat and put all in a glass jar with the herbs and salt. Fasten the top and place in a deep pan nearly full of hot water and cook slowly for three hours. Strain and remove any fat which may have been left.
MUTTON TEA
½ pound of lean mutton, ½ pint of water, ¼ teaspoonful of salt.
Select the juicy part of the neck, remove as much fat as possible, cut into tiny pieces, put into a saucepan with cold water and salt. Simmer gently until the meat turns white and the tea or broth a rich red-brown. Strain, remove all fat by passing a paper over the top. If it is not possible to remove the fat in this way, cool the broth and remove the fat, then reheat. To reheat place the dish holding the broth in a pan of hot water. Do not allow broths or teas to boil.
CHICKEN BROTH
½ chicken (small fowl is as desirable as a chicken), 1 quart of water, 1 tablespoonful of rice, ½ teaspoonful of chopped parsley, ½ teaspoonful of salt.
Cut the chicken into small pieces, and break the bones. Put the meat and bones into a saucepan with the cold water, salt and rice. (The rice may be omitted if preferred.) Simmer for three hours, strain, sprinkle with parsley and serve.
This broth may be made leaving the rice out until cooked, then strain, return to the saucepan, reheat to the boiling point, add the rice and cook for twenty-five minutes. It depends entirely on whether the patient may have the rice whole or cooked soft enough to pass through a fine sieve.
MUTTON BROTH (WITH BARLEY)
1 pound of mutton (neck or breast), 1 quart of water, 1 tablespoonful of barley (pearl), Salt, Chopped parsley.
Remove all fats possible and cut the mutton into small pieces. Put into the saucepan with the _cold_ water and salt, bring to the boiling point, skim, add the barley and simmer for three hours. Strain and sprinkle with the chopped parsley. If this broth is intended for a convalescent, it need not be strained; remove the meat and bones only, leaving the well cooked barley.
OYSTER BROTH
6 selected oysters, ½ cupful of milk or broth, 1 tablespoonful of cream.
Put the oysters, their liquor, and the milk or broth (preferably the milk) in a saucepan, and bring to the boiling point. Simmer for _one minute_, and strain. The oysters may be chopped finely and returned to the broth or not, as liked. It would seem wise in most instances to remove the beards and gristle first and chop only the soft parts.
CLAM BROTH
Scrub the clams in cold water and place over a hot fire in a large kettle and heat until the shells open. Place two thicknesses of cheese cloth over a deep dish and strain. Season the broth and serve.
CLAM JUICE (COMMERCIAL)
There is a clam juice on the market,—a “clam concentrate”—which makes a satisfactory broth if it is not possible to obtain fresh clams.
1 teaspoonful of concentrated clam juice, ⅓ cupful of boiling water, Seasoning to suit.
Put the concentrated juice in a cup and pour the boiling water over it, stirring until well mixed. Season to taste.
One may use milk if one wishes instead of water, or may use half water and half milk.
COMMERCIAL BEEF TEA OR BROTH
There are several manufacturers who put out concentrated beef extracts, some in cubes, and some in a sort of paste form. If one uses the cubes, one cube is used to each three-quarters of a cupful of boiling water. Season with salt, or with salt and celery salt.
If one wishes, a drop or two of onion juice may be added to this beef tea, as well as salt and celery salt.
X—MISCELLANEOUS DRINKS
I shall give under this heading several drinks which do not seem to fit in any other place.
GENERAL HARRISON’S EGG NOGG
1 egg, ½ teaspoonful of sugar, ¼ cupful of crushed ice, ⅔ cupful of sweet cider.
Place all the ingredients in a cocktail shaker and shake well for two minutes. Strain into a tall, straight-sided glass and sprinkle with grated nutmeg.
SARATOGA COOLER
1 teaspoonful of powdered sugar, ½ lemon, ½ pint of ginger ale, Ice.
Put the sugar and lemon juice in a tall glass, stir until the sugar is dissolved; add two or three pieces of ice, and pour over this a bottle of ginger ale. Stir and remove the ice. Serve.
SODA NECTAR
1 lemon, 1 cupful of water, 1 teaspoonful of powdered sugar, ⅓ teaspoonful of bicarbonate of soda, Ice.
Put a cupful of water in an iced tea glass, strain the juice of a lemon into it; add the sugar and stir well until the sugar is dissolved. Put in two tablespoonfuls of cracked ice, and stir until very cold, then stir in the soda. As soon as it begins to effervesce, serve it.
NECTAR FOR DOG DAYS
(Recipe by a famous mixer of drinks)
1 lemon, 1 bottle of club soda, Ice.
Strain the juice of the lemon into a tall glass, add two tablespoonfuls of cracked ice and pour the soda over it. Serve at once.
SNOW BALL
½ teaspoonful of powdered sugar, 1 egg white, ⅓ cupful of white grape juice, Shaved ice, Ginger ale.
Select a tall, straight-sided glass—an iced tea glass will do—and fill it half full with crushed ice. Turn the ice, sugar, egg white, and grape juice into a cocktail shaker; shake well, strain into the selected glass and fill with ginger ale.
HORSE’S NECK
1 bottle of ginger ale, 1 lemon.
Peel a lemon in one continuous strip; place in a tall, straight-sided glass with one end over the edge of the glass, and add several pieces of ice. Pour over this the ginger ale. If one desires it, a few drops of bitters may be added.
HAPPY THOUGHT
1 cupful of iced tea, 1 teaspoonful of lemon juice, 3 drops of bitters, Ginger ale.
Put into a tall glass several pieces of ice and a cupful of cold tea; add the lemon juice and the bitters; pour in enough ginger ale to fill the glass.
MARY’S FAVORITE
1 cupful of crushed ice, ⅓ cupful of lemon juice, ⅓ cupful of orange juice, 2 teaspoonfuls of sugar, 1 slice of orange, 1 cherry, 1 spray of mint.
Mix the orange and lemon juice with the sugar and stir until the sugar is dissolved. Put a cupful of crushed ice into a tall glass and pour the fruit juice over. Add one cherry, a slice of orange and a spray of mint. Serve with a straw.
ORANGE STREAM
½ cupful of shaved ice, 1 egg, 2 tablespoonfuls of vanilla syrup, 2 tablespoonfuls of orange syrup, 3 drops of bitters, ½ teaspoonful of orange extract, Ice cream.
Put the shaved ice into a tall, straight-sided glass, pour over it the syrups, extract and the bitters; add a generous spoonful of ice cream, and fill the glass with carbonated water, using a syphon. Serve with a straw and a spoon.
HARVEST PUNCH
Every one who works in the fields at harvest time knows the necessity for a cooling drink, whether it be farmer or farmerette. When sending the jug to the field try this.
1 gallon of spring water, ½ cupful of sugar, ½ cupful of cider vinegar, 1 teaspoonful of ground ginger.
Mix the sugar, ginger and vinegar until the sugar is dissolved and the ginger blended; pour into the spring water and send to the field at once.
OATMEAL WATER
This is also an excellent thing for the harvesters.
1 quart of oatmeal gruel (see English oatmeal gruel), 1 gallon of spring water.
Mix the oatmeal gruel with a gallon of fresh spring water and pour it into a jug and send to the field at once.
SARSAPARILLA WITH CREAM
1 bottle sarsaparilla, ⅛ pint of cream, Ice.
Put a tablespoonful of cracked ice in a tall, straight-sided glass, add two tablespoonfuls of cream, and fill the glass with sarsaparilla. This will be sufficient for two glasses the size of iced tea glasses if one uses the sarsaparilla which is put up in bottles the size of imported ginger ale bottles. There is an excellent brand of domestic make on the market.
EGG PHOSPHATE
4 tablespoonfuls of orange syrup, 1 egg, Acid phosphate, Ice, Soda.
Use an iced tea glass; put a tablespoonful of cracked ice in first, add the syrup, egg and a half teaspoonful of acid phosphate. Fill the glass with club soda and shake well. One may make this in a cocktail shaker or by using a shaker-top with the glass. Sprinkle a little grated nutmeg on top before serving.
Acid phosphate may be purchased at any drug store.
LEMON EGG PHOSPHATE
3 tablespoonfuls of lemon syrup, 1 egg, Acid phosphate, Soda, Ice.
Use a shaker or shaker-top on the tall glass, as one wishes. Put a tablespoonful of cracked ice, the egg, syrup and a half teaspoonful of acid phosphate in the glass; shake well, fill with soda, strain into a straight, tall serving glass and sprinkle with grated nutmeg.
GRAPE EGG PHOSPHATE
1 tablespoonful of plain syrup, 1 cupful of grape juice, 1 egg, Acid phosphate, Ice.
Put three tablespoonfuls of cracked ice, the plain syrup, grape juice, egg and a half teaspoonful of acid phosphate in a shaker and shake thoroughly. Strain into a tall serving glass and serve.
LOGANBERRY EGG PHOSPHATE
3 tablespoonfuls of plain syrup, 4 tablespoonfuls of loganberry juice, 1 egg, Acid phosphate, Soda, Ice.
Put the plain syrup, egg, two tablespoonfuls of cracked ice, a half teaspoonful of acid phosphate, loganberry juice and enough club soda to nearly fill the glass into a shaker. Shake thoroughly, strain into a serving glass and serve.
XI—SUNDAES
Because of the popularity of sundaes, and the preference shown by many for them instead of sweet or fruit drinks, I shall give a goodly number of suggestions for making these delightful concoctions.
I shall give recipes for sauces to be used on them, as well as suggestions for preserving and drying cherries.
While the recipes given for syrups, both plain and flavored, are given primarily for the making of punches, bowls, cups and the like, there is no reason why these should not be used on sundaes, in fact there is every reason why they should.
It is also possible and most advisable to use the syrup from canned or preserved fruits on sundaes, as there is almost always more syrup in a jar of fruit than is needed, and it may be used to advantage in this way.
One may make marshmallow cream or purchase it ready for use. One candy manufacturer in New York puts out an excellent article at a very reasonable price.
While one almost invariably sees pecan nuts used for topping sundaes, it is not at all essential that they should be; walnuts, either domestic or English, may be used with equal success. If obtainable, try butternuts broken in pieces.
One may use either the short-stemmed, wide-topped sherbet glasses or the wide long stemmed champagne glasses for service. These are equally attractive.
Select small plates, place a doylie on each and place the glass on that. Lay a small spoon on the plate.
In most instances, a rounded spoonful of ice cream is placed in the glass first, then the syrup or sauce is poured over that, and nuts, or chopped fruits, or both are then added.
One may use any flavor ice cream one desires, and because of this I have given a number of recipes for ice creams, not only for making sundaes because they, too, quench the thirst.
There is one important thing to remember when making sundaes; they must _never_ look mussy! Even though a number of different things are used in the making, it is not at all necessary to use such haste that they will not look appetizing.
After the cream is in the glass, pour the syrup or sauce over carefully, being sure not to drip it; add the next thing just as carefully as the first, and if nuts are to top the dish, add only enough to stay where they are meant to stay—_on the top_. If the nuts fall to the service plate the whole service is spoiled in appearance.
An attractive service makes for the success of the hostess.
* * * * *
Use vanilla ice cream as the foundation;
Plain syrup, diced bananas, nuts.
Plain syrup, marshmallow cream, chopped bananas, nuts.
Caramel sauce, diced bananas, nuts.
Caramel sauce, sliced bananas, marshmallow cream, nuts.
Caramel sauce, sliced bananas, whipped cream, nuts.
Caramel sauce, diced bananas, whipped cream, chopped cherries.
For a Banana Split use,
1 peeled banana cut in half lengthwise; lay side by side on plate, put one spoonful of vanilla ice cream on one end, strawberry ice cream on the other; cover with any fresh fruit in season, crushed and mixed with plain syrup. Sprinkle with chopped nuts, or if one wishes such a variety, add whipped cream before the nuts.
* * * * *
Use vanilla ice cream as the foundation;
Cherry syrup, chopped nuts.
Cherry syrup, whole cherries.
Cherry syrup, marshmallow cream, chopped cherries.
Cherry syrup, marshmallow cream, broken nuts, one Maraschino cherry.
Cherry syrup, marshmallow cream, chopped cherries.
* * * * *
Use with vanilla ice cream;
Hot chocolate sauce.
Hot chocolate sauce, nuts.
Chocolate sauce.
Chocolate sauce, nuts.
Chocolate sauce, marshmallow cream, nuts.
Chocolate sauce, marshmallow cream, nuts, malted milk sprinkled over all.
Chocolate sauce, whipped cream, nuts.
Chocolate sauce, whipped cream, nuts, cherries.
Chocolate sauce, marshmallow, chopped figs.
Chocolate sauce, marshmallow, chopped dates.
Chocolate caramel sauce, nuts.
Chocolate caramel sauce, marshmallow cream, shredded cocoanut.
Chocolate fudge sauce.
Chocolate fudge sauce, nuts.
Chocolate fudge sauce, marshmallow cream, nuts.
Chocolate fudge sauce, marshmallow cream, nuts, cherry.
* * * * *
Use with chocolate ice cream;
Chocolate sauce, marshmallow cream, nuts.
Marshmallow cream, nuts, chopped cherries.
Marshmallow cream, chopped raisins, chopped nuts.
Chocolate sauce, chopped raisins.
* * * * *
Use with vanilla ice cream;
Coffee sauce.
Coffee sauce, whipped cream, nuts.
Coffee syrup, marshmallow cream, chopped cherries.
Coffee syrup, marshmallow sauce, nuts.
* * * * *
With coffee ice cream;
Caramel sauce, nuts.
Caramel sauce, whipped cream, nuts.
Caramel sauce, whipped cream, cherries.
Plain syrup, marshmallow cream, cherry.
Plain syrup, marshmallow cream, nuts.
* * * * *
With vanilla ice cream;
Maple fudge sauce.
Maple fudge sauce, nuts.
Maple fudge sauce, nuts, cherries.
Maple fudge sauce, marshmallow cream, nuts.
Hot maple sauce.
Hot maple sauce, nuts.
Berkshire maple sauce (hot) nuts.
* * * * *
With vanilla ice cream;
Honey sauce, whipped cream.
Honey sauce, whipped cream, nuts.
Honey sauce, chopped cherries.
Honey sauce, chopped raisins.
* * * * *
Use with vanilla ice cream;
Orange sauce, nuts.
Orange sauce, small sections of orange pulp, nuts.
Orange sauce, marshmallow cream, nuts.
Orange sauce, marshmallow cream, chopped cherries.
Orange sauce, marshmallow cream, shredded pineapple, nuts.
* * * * *
Use with vanilla ice cream;
Prune sauce.
Prune sauce, marshmallow cream.
Prune sauce, marshmallow cream, nuts.
* * * * *
Use with peach ice cream;
Peaches sliced thin, whipped cream, cherries.
Marshmallow cream, peaches crushed and mixed with plain syrup.
Crushed peaches, whipped cream, chopped nuts.
Caramel sauce, crushed peaches.
Caramel sauce, marshmallow cream, crushed peaches.
Plain syrup, crushed peaches, whipped cream.
* * * * *
Use with vanilla ice cream;
Place one half peach in the bottom of the glass, one spoonful of ice cream, place the second half over this and pour raspberry syrup over all.
Crushed peaches mixed with plain syrup.
Crushed peaches, marshmallow cream, nuts.
Half fresh peach over cream, cover with peach syrup, whipped cream, nuts.
* * * * *
Use with vanilla ice cream;
Shredded pineapple, plain syrup, whipped cream.
Shredded pineapple, pineapple syrup, nuts.
Caramel sauce, chopped pineapple.
* * * * *
Use with vanilla ice cream;
Caramel sauce, crushed raspberries, nuts.
Caramel sauce, crushed raspberries, whipped cream, whole preserved raspberries.
Caramel sauce, raspberries, whipped cream.
Caramel sauce, preserved peaches, sliced, crushed raspberries.
* * * * *
Use with strawberry ice cream;
Crushed strawberries.
Crushed strawberries, whipped cream.
Crushed strawberries, marshmallow cream, whole strawberries.
* * * * *
Use with vanilla ice cream;
Crushed strawberries.
Crushed strawberries, plain syrup.
Crushed strawberries, whipped cream, nuts.
Preserved strawberries.
Preserved strawberries, whipped cream.
Preserved strawberries, marshmallow cream, selected strawberries.
Preserved strawberries, whipped cream, a cherry.
* * * * *
With vanilla ice cream;
Crushed raspberries, plain syrup.
Crushed raspberries, whipped cream.
Crushed raspberries, whipped cream, chopped cherries.
Preserved raspberries, chopped nuts.
Preserved raspberries, marshmallow cream.
Preserved raspberries, marshmallow cream, chopped cherries.
* * * * *
Use with pistachio ice cream;
Caramel sauce, chopped cherries, nuts.
Marshmallow cream, chopped cherries, pistachio nuts finely chopped.
Chocolate sauce, nuts.
Chocolate sauce, marshmallow cream, pistachio nuts.
* * * * *
With vanilla ice cream;
Rose sauce, marshmallow cream, candied rose leaves.
Rose sauce, whipped cream, candied rose leaves, nuts.
* * * * *
With vanilla ice cream;
Caramel sauce, whipped cream, candied violets.
Plain syrup, whipped cream, candied violets.
* * * * *
With vanilla ice cream;
Tutti frutti sauce.
Tutti frutti sauce, whipped cream, nuts.
Fruit sauce.
Fruit sauce, whipped cream.
Fruit sauce, whipped cream, nuts.
* * * * *
Chocolate ice cream;
Tutti frutti sauce.
Rose sauce.
Rose sauce, whipped cream.
* * * * *
With vanilla ice cream;
Raspberry sauce.
Raspberry sauce, marshmallow cream.
Raspberry sauce, marshmallow cream, nuts, chopped cherries.
XII—SAUCES FOR SUNDAES
Because it would seem folly to give suggestions for sundaes without recipes for making the sauces to be served on them, I am giving several.
While these sauces are given here to use on sundaes, there is no good reason why they may not be used for puddings and desserts.
HEAVY FUDGE SAUCE
2 cupfuls of sugar, 2 squares of chocolate, 1 cupful of milk, 1¼ tablespoonfuls of butter, ½ teaspoonful of vanilla.
Melt the chocolate, putting it into a double boiler; add the milk and cook directly over the fire until it is well blended; add the sugar and cook slowly until smooth. Keep hot in the double boiler or in a chafing dish until ready to serve.
This should be the consistency to pour readily.
MARSHMALLOW SAUCE
¾ cupful of sugar, ¼ cupful of milk, ½ pound of marshmallows, 2 tablespoonfuls of water.
Boil the sugar and milk in a double boiler for about six or seven minutes, until it spins a thread. Allow this to become luke warm, then beat until thick and white. Put the double boiler back on the fire and stir until thin enough to pour. Melt the marshmallows and water, pour the syrup over them, beating constantly. Keep warm until ready to serve.
MARSHMALLOW SAUCE NO. 2
½ pound of marshmallows, 1 cupful of sugar, ⅓ cupful of boiling water, 1 egg white, ¾ cupful of Maraschino cherries.
Into the upper part of the double boiler turn half a pound of marshmallows and melt them slowly until they will pour readily. Dissolve one cupful of sugar in one-third of a cupful of boiling water and cook without stirring (after it begins to bubble hard) for eight minutes. Pour gently on to the stiffly whipped white of one egg and beat steadily until thick and creamy. Add the marshmallow syrup and a small cupful of drained and chopped Maraschino cherries.
MARSHMALLOW SAUCE WITH SYRUP
½ pound of marshmallows, 1 cupful of corn syrup, ¼ cupful of hot water, 1 egg white, Chopped cherries.
Melt the marshmallows in a double boiler. Boil the syrup and water together until bubbling hot, then pour slowly on the stiffly beaten white of the egg. Beat until creamy and thick, then add the marshmallows. Chop a tablespoonful of candied Maraschino cherries and add to the sauce.
MAPLE FUDGE SAUCE
1 pound of maple sugar, 1½ pints of rich milk, 1 tablespoonful of butter, A pinch of soda.
Cook the maple sugar (which should have been grated), milk and soda until it boils; continue to boil for five minutes, stir in the butter and keep hot over boiling water. A double boiler or a chafing dish would be the best means of doing so.
HOT MAPLE SAUCE
1 cupful of thick maple syrup, ⅓ cupful of cream, Chopped nuts.
Butter the inside of a granite saucepan and add a cupful of thick maple syrup and one-third of a cupful of cream. Then boil until the syrup forms a soft ball when tested in cold water. Pour while hot, over each portion of cream and sprinkle thickly with chopped nut meats.
BERKSHIRE HOT MAPLE SAUCE
1 cupful of maple syrup, 1 tablespoonful of butter, ¾ cupful of top milk.
Put the butter in a saucepan and when melted stir in the maple syrup. Then when hot add the top milk slowly; boil until it begins to thicken slightly, then cool partially and serve.
PRUNE SAUCE
1 cupful of well cooked prunes, 4 or 5 candied green-gage plums, 6 candied cherries, 1 orange, 1 tablespoonful of lemon juice, ⅓ cupful of sugar, ½ cupful of chopped nut meats.
Cut the prunes in small pieces; peel the orange, separate into sections and remove the membrane; then cut into pieces; chop the plums and cherries and mix the fruit. Add lemon juice and sugar, stir and allow to stand for a half hour. Place a generous spoonful on each serving of cream; top with a spoonful of nuts.
HONEY SAUCE
2 tablespoonfuls of butter, 1 tablespoonful of cornstarch, ½ cupful of honey, ½ cupful of hot water.
Melt the butter and blend with the cornstarch. Add honey and hot water. Cook until it thickens and serve hot.
COFFEE SAUCE WITH SYRUP
1 cupful of strong coffee, 1 cupful of corn syrup, 2 egg yolks, 1 cupful of cream, sweetened.