Chapter II: Part 2

Pour boiling water on shelled almonds; let stand until brown skins are loose and easily removed; pour off water and rub off skins, dry nuts between towels; put enough olive oil in small saucepan to come up about ½ in in pan; when hot, put in enough nuts to conveniently handle, stir constantly with wooden spoon until delicately browned; remove nuts and spread on brown paper; sprinkle with little salt; remove to fresh paper if paper you have them on is too greasy; repeat process until all almonds are oiled and salted.

ORANGE STRAWS

Cut orange peel (or grapefruit) into strips with scissors; put into boiling water; boil 20 min; change water and boil 20 min more; change water and boil another 20 min, making 3 boilings; then drain; to 1 c of orange peel add 1 c sugar and water enough to cover; boil until it “hairs”; take out strips of orange with tongs and roll in granulated sugar; place upon platter to dry.

CREAMED WALNUTS

Make a fondant by mixing confectioners’ sugar with just enough milk or water to moisten enough to form into balls; place a half walnut on top of each ball or on each side. Cherries, raisins, dates or other fruits can be made this way. Coloring can be added to give a variety.

STUFFED DATES

Make a fondant same as for Creamed Walnuts and place a small piece inside of the dates when you have removed the stones; small pieces of nut meats can be added with fondant; then roll dates in granulated sugar.

ROYAL BARS

Chop equal parts of dates, figs, raisins, candied cherries and citron peel; work into a cooked fondant until it can be pressed into a cake an in thick; cut into bars and set aside on waxed paper to harden.

FONDANT

2 c granulated sugar, ⅛ tsp cream tartar, ½ c water.

Mix sugar and cream tartar; add water; stir until well mixed; put over slow fire and bring to boiling point; as crystals form on sides of pan wipe off with cloth dipped in cold water; cover and let boil rapidly for 2 min; remove cover, boil slowly until a few drops tried in cold water form a soft ball, firm enough to hold; remove from fire and let pan stand in dish of cold water until cool; beat with wooden spoon until creamy; when too stiff to beat turn onto a large platter and knead until soft; cover and let stand for at least 3 hr; mold into shapes for cream candies.

PEANUT BRITTLE

2 c sugar, 1 c unroasted peanuts.

Put peanuts in a buttered shallow pan; heat sugar slowly over moderate fire, stirring constantly until it is a golden brown; pour at once over peanuts in a thin sheet and mark in squares.

FONDANT

5 c sugar, ½ tsp cream tartar, 2½ c water.

Boil ingredients to the soft ball stage; to prevent crystallization, wipe crystals from side of pan as soon as they form; remove from fire, let stand until cool, then beat until creamy; turn out onto marble slab or large platter and knead until soft and velvety in texture; Let stand 24 hr in a covered jar; nuts, fruits or cocoanut can be added to this if desired.

DIVINITY

3 c sugar, 1 c corn syrup, whites 3 eggs, ½ c water, 1 c chopped
nuts, 1 tsp vanilla.

Boil sugar, syrup and water to the crack stage, 127° to 135°.

CHOCOLATE FUDGE

2 c sugar, ⅔ c milk, 2 tbp corn syrup, 3 sq unsweetened
chocolate, 2 tbp butter, tsp vanilla.

Put sugar, milk, syrup and chocolate, cut in small pieces, into saucepan and stir until sugar is dissolved; cook slowly until temp is 236° F., or until mixture forms a soft ball when tested in cold water; remove from fire and add butter; when lukewarm; add vanilla and beat until thick; pour into greased shallow pan; when cold cut in squares.

MARSHMALLOW FUDGE

Follow directions for Chocolate Fudge; cut marshmallows in half and when fudge is ready pour half of the quantity in a greased pan and lay marshmallows on it; then pour the remaining fudge over them; when cool cut in squares.

MOLASSES CANDY

1 c molasses, 3 c sugar, 1 c boiling water, 3 tbp vinegar, ½ tsp
cream tartar, ¼ tsp soda.

Put molasses, sugar, boiling water and vinegar in a saucepan; bring to boiling point then add cream tartar; boil until when tried in cold water mixture will become brittle; stir constantly during last part of cooking; when nearly done, add butter and soda; pour into buttered pan; when cool enough to handle, pull until porous and light colored. While pulling, if desired, a tsp of vanilla, lemon extract, a few drops of peppermint, or a few drops of wintergreen can be added.

LENOX FUDGE

1 c sugar, 1 c brown sugar, whites 2 eggs, ½ tsp vanilla, ½ c
white karo, ¼ c cream, milk or water, few grains of salt, 1 c
chopped nut meats.

Mix sugar, karo and cream together; cook slowly (stirring until sugar is dissolved) until it hardens in cold water; beat egg whites very stiff to which salt has been added and pour syrup over egg whites slowly, beating them continuously; then add vanilla and nut meats; continue beating until thick; pour into greased pan.

POTATO CANDY

1 small boiled or baked potato mashed fine, 1 c chopped walnuts; add enough powdered sugar to a stiff paste so it can be handled easily; then roll on board dusted with sugar and cut in squares.

PRUNES STUFFED

2 c large, soft prunes, 2 c dried apricots, 1 c XXXX sugar, ½ c
grated cocoanut.

Soak prunes for 1 hr and dry; with sharp knife remove stones; fill with apricot, which has been washed, dried and put through fc. Form into natural shape of fresh prunes; mix the sugar and cocoanut together and roll the prunes in it; spread on a platter to dry.

FRUIT AND NUT PASTE

2 c dates (after stoning), 1 c peanut butter, 1 tsp salt, candied
lemon or orange peel, a few currants.

Wash and dry dates and put them through fc; add the peanut butter and salt; mix well; take single tsp and form into balls shaped like small apples; roll them in a little sugar; press in each a currant to represent the blossom and a piece of peel to represent the stem.

PEANUT BUTTER FUDGE

2 c sugar, ½ c milk, 2 tbp peanut butter, small piece of butter; mix all together; cook just 2 min; take from fire; beat until creamy.

CANDIED CRANBERRIES

2 c large hard cranberries, 2 c sugar, ⅔ c water, pulverized
sugar.

Put sugar on to boil slowly with ⅔ c water for 5 min; wash and dry the berries; pierce with a darning needle, then spread berries in a single layer on an agate plate; pour syrup over the berries and place in a very moderate oven until almost transparent; if dusted with pulverized sugar they may be used for decorating.

ORANGE DROPS

Grate rind of 1 orange and squeeze juice; add pinch of cream of tartar; stir this with enough confectioners’ sugar to mold easily into small balls.

PEANUT BUTTER CREAM

To 2 stiffly beaten egg whites stir in powdered sugar until thick enough to roll on sugared bread board; spread with peanut butter; roll up like jelly roll; cut in small pieces; 1 tsp vanilla or lemon extract can be added to whites of eggs if desired.

MAPLE COVERED PUFFED RICE

3 to 4 c puffed rice (or puffed wheat), 1½ c maple syrup, ½ c
sugar.

Mix maple syrup and sugar; boil slowly until little of mixture form hard ball in cold water; remove from fire; pour over puffed rice; mix thoroughly; press into well greased pan: mark into squares; if puffed rice is not very crisp heat for few min in oven before adding syrup.

PUFFED RICE BALLS

1 c corn syrup or molasses, 1 c sugar, 2 tbp vinegar, puffed rice
(or puffed wheat).

Boil syrup or molasses, sugar and vinegar until a little snaps when dropped in cold water; pour this over ⅔ a package of puffed rice; mix well; form into balls with the hands, rubbing the hands with a little butter; drop on waxed paper to harden and cool.

BUTTERSCOTCH

2 c brown sugar, 2 tsp vinegar, 1 c butter, 1 c water, ½ tbp
vanilla.

Put ingredients in saucepan; let boil, without stirring, until mixture becomes brittle when tried in cold water; pour into buttered pan, cool slightly; mark in squares. This mixture can be poured in buttered muffin pans to give round candy.

CHOCOLATE CARAMELS

2½ tbp butter, 2 c brown sugar, 2 tbp molasses, ½ c milk, 4 sq
unsweetened chocolate, 1 tsp vanilla.

Put butter in saucepan and melt; add sugar, molasses and milk; bring to boiling point and add chocolate (chopped fine); stir constantly until melted; then boil until mixture when tried in cold water will form a firm ball; add vanilla; turn into buttered pan; cool slightly; cut in squares; wrap in paraffin paper as soon as cool.

COATED NUTS OR FRUITS

Melt either sweetened or unsweetened chocolate over hot water, being careful that not a drop of water gets into chocolate; then beat until cool; dip nuts or fruit into it and lift out with a fork on a marble slab or wax paper.

FRUIT AND NUT CANDY

1 lb figs, 1 lb dried prunes or raisins, 1 lb nut meats,
confectioners’ sugar.

Wash, pick over, and stem fruits; put them with nut meats through fc; mix thoroughly; roll mixture out to thickness of ½ in on board dredged with confectioners’ sugar; cut into small pieces. If candy is to be kept for some time, pieces should be wrapped in paraffin paper.

STUFFED FRUITS

Are healthful and popular. Prunes, dates, figs and dried apricots are delicious when stuffed with forcemeat of their own pulp, ground and mixed with ground nuts; flavor or stuffing may vary, as prunes stuffed with apricots and walnuts or almonds; dates stuffed with prunes and nut meats, cocoanut or cottage cheese. A combination of ½ c nut meats to 12 dried apricots (that have been washed, steamed 5 min and drained well). Put nuts and apricots through chopper; knead well together; wash prunes; steam about 15 min; stuff with apricot mixture.

CHOCOLATE POPCORN

2 c white sugar, ½ c corn syrup, 2 oz chocolate, 1 c water.

Put ingredients into kettle; cook until syrup hardens when put in cold water; pour over 4 qt crisp, freshly popped corn; stir well to insure uniform coating of kernels.

SUGARED POPCORN

Make syrup by boiling together 2 c sugar and 1 c water until syrup strings from a spoon or hardens when dropped in cold water; pour over 6 qt freshly popped corn and stir well.

POPCORN BALLS

1 pt syrup, 1 pt sugar, 2 tbp butter, 1 tsp vinegar.

Cook until syrup hardens when dropped into cold water; remove to back of stove and add ½ tsp soda dissolved in 1 tbp hot water and then pour hot syrup over 4 qt freshly popped corn, stirring till each kernel is well coated, when it can be molded into balls or into any desired form.

Substitute sweet cream for milk if you would add to the richness of fudge.

Dates stuffed with marshmallow are delicious.

The open fire is ideal for toasting marshmallows.

NOUGAT

⅜ c honey, ½ c brown sugar, 1 lb almonds, 2 egg whites.

Boil honey and sugar together until drops of mixture hold their shape when poured into cold water; add whites of eggs, well beaten; cook very slowly, stirring constantly, until mixture becomes brittle when dropped into water; add almonds; cool under a weight; the candy can be broken into pieces or cut and wrapped in waxed paper.

HONEY FUDGE

2 c sugar, ⅓ c honey, ⅓ c water, 2 egg whites, 1 tsp vanilla
extract.

Boil together sugar, honey and water until syrup spins thread when dropped from spoon; pour syrup over well-beaten whites of eggs, beating continuously and until mixture crystalizes, adding flavoring after mixture has cooled a little; drop in small pieces on buttered or paraffin paper. The vanilla may be omitted.

HONEY CARAMELS

2 c granulated sugar, ½ c cream or milk, ¼ c honey, ¼ c butter.

Mix ingredients; heat and stir until sugar is dissolved; then cook without stirring until a firm ball can be formed from a little of mixture dropped into cold water; beat mixture until it crystalizes; pour into buttered pans; cut into squares. The addition of pecan nuts improves these caramels.

HONEY POPCORN BALLS

Honey can be heated up to 245° F. without being greatly changed in color or flavor. If it is heated carefully most of the water is expelled. Honey then becomes hard on cooling and can be used for making popcorn balls. To make them, dip popped corn into hot honey, shape into balls and cool. Honey popcorn balls absorb moisture on standing in the air. They must, therefore, be either kept very closely covered or reheated and dried before being used.

CEREALS

Cereals and breakfast foods are the cheapest and simplest foods we have. They contain starch, protein and mineral matter. Uncooked cereals are least expensive; although ready-to-serve cereals are more convenient. There is no danger of overcooking cereals as long cooking brings out the flavor. A double boiler or fireless cooker is best adapted for cooking them. When cooking finely ground cereals, use boiling hot water and stir constantly so they will not form lumps. Never throw away left-over cereals; they can be served in a variety of ways—as puddings, muffins, reheated, thickening for soups, gravy or stews, dressing for poultry, fish or meats, griddle cakes, or combined with meat, cheese or vegetables in escalloped dishes or baked croquettes. Cereals should be purchased in small quantities and kept in glass jars, tightly covered. A tsp of salt should be allowed to each cup of cereal. Let boil briskly 5 min in upper part of db then put over under part of db and cook 30 min or longer if possible. It is better to stir cereals with fork than with a spoon.

ROLLED OATS

1 c rolled oats to 1¾ c boiling water and 1 tsp salt; boil 5 min,
steam in db 30 min.

Bran should be added to cereals and served at least twice a week. It can be added to any kind of hot cereal just before steaming in db. Buy plain bran and not prepared breakfast bran, as it is much cheaper and better for mixing with hot cereals. This is one of the very best ways to keep the bowels regular. ½ c bran to 1 c cereal is a good amount to use; although one can use her own judgment.

OATMEAL

1 c oatmeal (coarse) to 4 c boiling water, 1 tsp salt; boil 5 min; steam in db 3 hr.

HOMINY

1 c hominy (fine) to 4 c boiling water, 1 tsp salt; boil 5 min; steam in db 1 hr.

INDIAN MEAL

1 c Indian meal to 3½ c boiling water, 1 tsp salt; boil 5 min; steam in db 3 hr.

FINELY GROUND FOODS

1 c meal to 3½ c boiling water, 1 tsp salt; boil 5 min; steam in db 30 min.

CORNMEAL MUSH

4 c water or 3½ c milk, 1 c cornmeal, 1 tsp salt; bring liquid to boiling point; sift in meal, stirring to prevent lumping; cook 45 min in db or in oven.

CORN DODGER

2 c cornmeal, tsp salt, 2 tsp fat, 1¾ c water.

Pour boiling water over meal, salt and fat; beat well; make into small cakes; bake in greased pan in hot oven.

FRIED HOMINY

Follow directions for Boiled Hominy; pour into greased baking powder box or mold; when cold, cut in thin slices; dip in slightly beaten egg mixed with 1 tbp cold water, then in flour; fry until delicate brown.

BOILED MACARONI

Cook macaroni in boiling, salted water until tender; drain; pour small amount of boiling water over macaroni to prevent sticking; keep hot over hot water. Spaghetti and noodles are cooked same way.

SAMP

½ c samp, 2½ c boiling water, 1 tsp salt.

Cover samp with cold water; let stand 5 hr; drain, put in db; add boiling, salted water; boil 5 min; steam in db 5 hr.

FRUIT OR NUTS IN CEREALS

Raisins, dates, nuts, or other fruit can be mixed in cereal after it has boiled briskly for 5 min and before you place it in the db to steam. Use your own judgment as to quantity. Adds variety to breakfast dish and is very healthy.

OATMEAL MUSH WITH APPLES

Pare and core apples; cook until soft in syrup made of 1 c sugar to 1½ c water; fill cavities with oatmeal mush; serve with sugar and cream. Other fruit, berries or nuts can be cooked with the apples in this way.

BOILED RICE

1 c rice, 4 or 5 qt boiling water, 1 tsp salt.

Wash rice through several waters and drain it. Have boiling water ready in deep saucepan; add salt; slowly drop in rice; boil rapidly for 20 min or until a grain when pressed between thumb and finger is entirely soft. To prevent it from sticking to pan, lift from time to time with a fork, but do not stir, for stirring is likely to break the grains. When sufficiently cooked, turn into a colander or sieve, and after water has drained off cover with a cloth and set over a pan of hot water on back of stove or in oven; or turn rice into a shallow pan, cover with a lid, and place it in a warm oven for a short time. Treated in this way the grains swell and are kept separate.

If a large kettle is not at hand, rice may also be cooked successfully in a smaller open saucepan or kettle, allowing 8 times as much water as rice, or 2 qt to 1 c rice. The same method is used as with the large proportion of water, but the rice requires more careful watching. If starchy liquid surrounding grains is washed off by pouring hot water through colander in which cooked rice is draining, each grain will be left separate and distinct. This is not usually necessary when large proportion of water is used.

If boiled too long, rice becomes sticky and grains tend to break apart. Many persons make the mistake of overcooking rice and also of not salting it enough, and because of this it has been unpopular in many households.

RAISIN PORRIDGE

Use recipe for Scotch porridge; stir in 1 c seedless raisins. Or pour left-over porridge into small molds and next day reheat and serve with stewed raisins; finely cut figs or dates may be used instead of raisins.

ROLLED SCOTCH PORRIDGE

1 c oats, 2 c water, 2 c milk, 2 tsp salt.

Mix oats, water and milk; cover and let stand over night; in the morning heat to boiling point, stirring constantly and boil directly over fire for 15 min or cook in db ½ hr.

CHEESE

Cheese is good for sandwiches with pie or fruit tarts, with salads or as the final course of a good dinner with crackers. It can be served as the main hot dish for luncheon or dinner in place of meat.

It is highly nutritious food and contains all essential elements of milk from which it is made. It is rich in proteins and is toughened and rendered indigestible if exposed to a high temperature. It should always be cooked at a low temperature, either in a db or a moderate oven. Whenever it is to be combined with a liquid or a white sauce, the mixture may be beaten with a dover egg beater after the cheese is added, so as to hasten the process of melting and insure a smooth sauce. Cheese contains ⅓ more protein than meat and twice as much as eggs. Combined with a bulky food, such as spinach or with starchy ones, such as macaroni, rice, bread crumbs or potatoes, it makes many dishes which are as easily digested as they are appetizing. To keep cheese moist and to prevent it from drying out, simply wring out a cloth in vinegar and wrap around the cheese.

All the little dried pieces of cheese should be grated and placed in a covered glass jar. They are excellent for made-over dishes, and particularly good to use with starch foods, such as potatoes, macaroni, rice, etc. Grate cheese, putting through the fc.

CHEESE BALLS

Work cream or cottage cheese until smooth; shape in small balls; add a few drops of cream or French dressing if too dry to hold together; place halves of walnuts or pecans opposite each other on each ball; serve with salad and toasted crackers.

FROMAGE GOURMET

Slice favorite cheese and cut each slice into quarters; brown buttered saltines and serve them hot with squares of cheese and hot tea or coffee.

CHEESE AND SPINACH

1 can (1 lb 8 oz) or 1½ lbs of raw spinach, 1 c milk, 1 tsp salt,
½ tsp pepper, 1 c buttered bread crumbs, ½ lb mild cheese.

Heat milk in db to scalding point; add diced cheese and seasoning; beat with egg beater until mixture is smooth; have spinach cooked and drained; stir cheese mixture through spinach; pour into buttered baking dish; sprinkle with buttered crumbs; bake in moderate oven 15 min. Strips of bacon may be laid across top before baking. Add springs of parsley if desired.

CELERY CASSEROLE

1 c mild cheese, 1 c milk, 2 tbp butter, 2 tbp flour, ½ tsp salt,
¼ tsp pepper, combined as white sauce, 2 tbp grated onion (if
desired), 1 c cooked spaghetti, 2 c cooked diced celery, ½ c
buttered grated bread crumbs.

To hot white sauce add finely diced cheese; stir or beat with egg beater until mixture is smooth; mix together spaghetti, celery and onions; add cheese mixture; place in oiled casserole; cover with buttered bread crumbs; bake 30 min in moderate oven.

CHEESE TARTLETS

2 tbp butter, ½ c bread crumbs, 2 eggs, ½ c grated cheese, 1 tsp
bp, ⅓ c milk, pie paste.

Beat butter to a cream, add bread crumbs alternately with well-beaten eggs, stir in the cheese; add the milk and bp; line small tins with paste and put 1 tbp of the cheese mixture in each; bake in moderate oven 15 min; serve hot or cold.

CHEESE CAKES

1½ c cottage cheese, ½ c sugar, 3 eggs, 2 tbp cream, grated rind
1 lemon, pie paste.

Mix together cheese, sugar, cream and lemon rind; add eggs, yolks and whites well beaten together; line small tins with paste and nearly fill them with cheese cake mixture; bake in moderate oven 15 min.

CHEESE CROQUETTES

3 tbp butter, ⅓ c flour, 1 c milk, ½ tsp salt, ⅛ tsp pepper,
yolks 2 eggs, 2 tbp cream or milk, 2 c soft mild cheese, cut in
small cubes.

Melt butter; add flour; stir until well blended; pour on gradually milk, stirring constantly; bring to boiling point; add egg yolks slightly beaten and diluted with cream or milk and cheese; season with salt and pepper; spread on a plate and cool; shape; dip in crumbs, then egg and crumbs; fry in deep fat; drain on brown paper.

SAVORY RABBIT

6 slices bread, butter, minced ham, ¼ lb grated cheese, 2 tbp
thin cream, seasoning to taste.

Cut bread into round or square slices and saute in butter till slightly crisp; the quantity of butter will depend on freshness of bread, as the fresher it is the more butter it will absorb; spread each piece with ham and keep hot; melt cheese in the upper part of db, and add cream and seasoning; spread over ham and serve immediately.

WELSH RABBIT

1½ lb cheese, 1 tbp butter, ½ c milk, 1 tbp Worcestershire sauce,
1 tsp dry mustard, ⅓ tsp pepper or a little less of cayenne, 1
egg.

Cut cheese into small pieces and put it in upper part of db; let cheese melt and become creamy; add butter, milk and seasoning; cook till smooth and; just before serving, stir in egg slightly beaten; this prevents rabbit being stringy; have ready slices of bread or toast (preferably the former), dip them into cheese and pour more over them on serving plate.

BLUSHING BUNNY

1½ lb cheese, 1 tbp butter, 1 c cooked strained tomato or canned
tomato soup, ⅓ tsp mustard, ⅓ tsp pepper, 1 tsp lemon juice.

Melt cheese as for Welsh rabbit; add butter and tomato, stirring constantly; season and add lemon juice just before serving.

PEPPER CROQUETTES

Wipe small sweet peppers; place in pan; put in hot oven and turn occasionally until skins blister; take from oven, remove skins, make a lengthwise slit in each and take out seeds; fill with cheese filling; dip in crumbs, thin egg and crumbs, fry in deep fat; drain on brown paper.

CHEESE FILLING

Melt 1½ tbp butter; add 2 tbp flour; stir until well blended; add ⅓ c milk and bring to boiling point; add ¼ c grated mild cheese and 1 egg, slightly beaten; as soon as cheese melts remove from fire and fold in ½ cup small cubes of soft mild cheese; season with ½ tsp salt and few grains, each, of pepper and cayenne.

TOMATO CHEESE TOAST

1 tbp chopped onions, ½ green pepper, 1 c canned tomato, ½ tsp
salt, ¼ tsp pepper, 1 tbp flour, 3 tbp butter, 4 slices bread, 4
slices mild cheese.

Brown onion and pepper in 2 tbp of fat; add tomato and stew until green pepper is tender; add seasoning and drop in flour and 1 tbp butter which have been creamed together; boil until it thickens. Cut 4 slices of mild cheese about ¼ in thick; toast one side of slice of bread, place slice of cheese on other side and toast until bread and cheese are a golden brown; pour sauce over toast and serve very hot.

CHEESE TOAST

1 c milk, 1 tbp butter, 1 tbp flour, ¼ tsp salt, few grains
pepper, ¾ c grated cheese, yolks 2 eggs, whites 2 eggs, 6 slices
toast.

Make a white sauce of first 5 ingredients; add cheese, and as soon as cheese melts, yolks of eggs slightly beaten; when mixture thickens, fold in stiffly beaten whites of eggs; pour over hot toast.

TOMATOES AND CHEESE

6 large firm tomatoes, 1 c bread crumbs, ¼ lb mild cheese, ½ tsp
salt, ¼ tsp pepper, ½ tsp Worcestershire sauce.

Scoop out tomatoes; season bread crumbs; cut cheese in thin flakes; alternate layer of cheese and layer of bread crumbs until tomato is filled to top; put strip of bacon across each tomato; put in shallow pan with just enough water to keep tomato from sticking; bake about 25 min in moderate oven, or until tomato shells are tender.

PHENIX CLUB SAUCE

1 tsp flour, 1 tbp butter, 1 c milk, ¼ tsp salt, ⅛ tsp pepper, ½
tsp Worcestershire (if desired), ⅓ lb mild cheese.

Heat milk in db; cream butter and flour into a soft ball; drop into hot liquid and stir until mixture thickens; add seasonings and cheese; stir or beat with an egg beater until cheese is dissolved. This sauce is delicious for au gratin dishes like macaroni, rice and potatoes; serve also on toast, poached eggs, croquettes, vegetables, etc.; for a very thin sauce use ½ tbp flour.

CHEESE FONDUE

1 c scalded milk, 1 c soft stale bread crumbs, ¼ lb mild cheese,
cut in small pieces, 1 tbp butter, ½ tsp salt, yolks 3 eggs,
whites 3 eggs.

Mix first 5 ingredients; add yolks of eggs beaten thoroughly; fold in stiffly beaten whites of eggs; pour in buttered baking dish and bake 20 min in moderate oven.

CHEESE SOUFFLE

1 c finely diced mild cheese, 1 c milk, ½ tsp salt, 3 tbp butter,
3 tbp flour, ⅙ tsp pepper or paprika.

Cream butter and flour in saucepan; add milk slowly and stir until mixture boils; cook 5 min; add yolks of eggs slightly beaten, salt, pepper and diced cheese; partly cool; whip whites of eggs stiff, fold into souffle and bake immediately in large greased baking dish or in ramekins; if cooked in one dish, bake 45 min in moderate oven; if in ramekins 20 min. Souffles of all kinds must be used as soon as cooked.

WALNUT DECEITS

Work a large cream cheese until smooth and add ¼ c olives, stoned and chopped, ½ tsp salt, and few grains paprika; shape in balls; roll in sifted cracker crumbs, flatten and place halves of salted English walnuts opposite each other on each piece. The olives may be omitted and unsalted nuts may be used; serve with a fruit salad or crisp crackers.

COTTAGE CHEESE

Heat 1 qt sour milk from which you have taken the sour cream; add qt warm water and turn into a strainer lined with cheesecloth; gather cheesecloth up around curd to form a bag, and let curd hang until free from whey. Rub fine, moisten with sour cream and melted butter; shape and sprinkle with salt and pepper. This is good served with jelly or preserves and crisp crackers and excellent for the children. In 1 lb cottage cheese there is about ⅕ of a lb of protein, nearly all of which is digestible.

COTTAGE CHEESE CAKE

1½ c cottage cheese, 1 tbp butter, ½ tsp salt, ¼ tsp vanilla, ⅔ c
milk, 1 tbp cornstarch, ⅔ c sugar, 2 eggs.

Blend cheese, butter, salt and vanilla until smooth; mix milk and cornstarch; bring to boiling point; stirring to prevent lumping or sticking; add sugar to cooked milk and cornstarch, and heat; pour hot milk mixture over slightly beaten eggs, stirring thoroughly, and heat to custard consistency; add cottage cheese mixture to custard, and pour into deep baking dish which has previously been lined with shortcake dough; bake until crust is done and slightly browned.

CHEESE CAKE CRUST

2⅔ c flour, 6 tbp fat (lard), 4 tsp bp, 1 tsp salt, ⅔ c milk, 2
tbp sugar.

Sift flour, bp, salt and sugar together; work lard into flour; add milk, forming dough as for biscuits; roll out crust about ¼ in thick; line inside of baking dish.

STUFFED DATES

Season cottage cheese with salt and thick cream, and with chopped nuts if desired. Remove stones from dates or soaked prunes, and open figs for stuffing. Fill cavities with seasoned cottage cheese and whole nut meats or candied fruits. This makes an excellent confection or dessert.

CHEESE SOUFFLE

1 c soft, stale bread crumbs, 1 tbp butter, ½ tsp salt; scald 1 c milk (skimmed milk will do), put hot milk and butter over bread crumbs; beat 2 eggs separately, very light, put in yolks, then whites; add ¼ lb American cheese cut up very fine or grated and bake same as an omelette.

STUFFED FIGS

Mash cream cheese, moisten with heavy cream; season highly with salt and cayenne; make into small balls; wash and dry figs; make an incision in each and stuff with cheese balls; arrange in piles on fancy plate; serve as an accompaniment to a light dinner salad or with crisp crackers.

PARMESAN CHEESE STICKS

Toss 1 c bread dough on floured board; pat and roll in rectangular shape as thin as possible; spread with 1 tbp butter; dredge with flour; fold from ends so as to make 3 layers; repeat 3 times; cut in finger-shaped pieces; arrange on sheet, cover, let stand 15 min, and when baked, brush over with white of egg and roll in grated Parmesan cheese, seasoned with salt and cayenne; return to oven again and bake 4 min.

CHEESE PIQUANT

Cut bread in dainty slices; toast and butter slightly; wrap in napkin to keep hot and serve with generous slices of American or Swiss cheese.

ROAST CHEESE

3 oz of good cheese, yolks 2 eggs, 4 oz grated bread crumbs, 3 oz butter, 1 tsp mustard, salt and pepper; grate cheese; add yolks, bread crumbs and butter; beat well; add mustard, salt and pepper; make some toast; cut in neat round slices; spread on paste thickly; cover with dish; place in oven till hot; then uncover and let cheese color a light brown; serve immediately on hot plates.

CHEESE POTATO BALLS

Take some hot mashed, cooked potatoes, flavor with grated cheese, salt and pepper; add sufficient milk to make mixture moist and smooth; form into balls; fry in deep fat; serve with grated cheese; garnish with fried parsley.

CHEESE BALLS

3 c grated cheese, salt and pepper to taste and whites 3 eggs beaten stiff; mix together; form into small balls; roll in fine cracker crumbs and fry in boiling lard; serve very hot with salad course.

When little bits of red pepper are left-over, mash them into a piece of American cheese, creamed with a little butter.

Baked celery, with grated cheese on top, is delicious.

Grated cheese is delicious over plain lettuce salad.

A pinch of salt added when preparing any cheese dish will make it more digestible.

SOUP

Soup is a very important part in the diet. Meat soups can be made from left-overs, scraps, trimmings, bones, carcasses of fowls or chickens, roasts and steaks, or from cheap cuts of fresh meat. The tougher parts of meat are richer in extractives and soluble albuminoids. Use all parts of meat, bone, lean and fat, and in the proportion of ⅔ lean meat to ⅓ bone and fat.

Always make meat soups with cold water to which salt has been added and gradually heat to boiling point, then simmer; but never boil.

Wipe meat with a cloth wrung out of cold water; separate meat, bone and fat; cut meat into small pieces, so pieces are each drawn out, place in porcelain or granite kettle, allowing 1 pt of cold water to every lb of meat, bone and fat, and 1 tsp salt to every qt of water; let stand ½ hr, then heat gradually to boiling point and simmer at low temp for 6 or 7 hr; seasoning, except salt is generally added the last hour of cooking.

If a scum rises during cooking, it can be removed; although some people prefer to leave it on, as it contains coagulated albuminoid juices.

Strain soup and cool quickly to avoid fermentation. A cake of fat forms on stock when cold which excludes air and should not be removed until stock is used. To remove fat, run a knife around edge of bowl and lift out fat. If any remains, remove by passing a cloth wrung out of hot water around edge and over surface. Save fat for drippings. If you cannot take time to cool stock remove fat with a big spoon.

The water in which vegetables have been cooked is rich in mineral salts and flavoring. This is vegetable stock and should be used whenever possible. Water in which macaroni, rice, barley, etc., are cooked is rich in starch and sugar products and should be retained for soup.

All marrow should be removed from bones before cooking as it can be used to better advantage in other ways.

Cold water draws juices out of the meat into the liquid. Boiling water hardens the outside of meat and prevents juices from coming out.

Bones, meat and vegetables are sometimes cooked a second time with more water to make what is known as “second stock,” not so strong as the first, but better than water for thick soups, sauces and gravies.

Soups are divided into two classes: Soups with stock and soups without stock.

Soups with stock are made from meat and are classified as follows:

=Bouillon= is made from lean beef, delicately seasoned and very clear. Clam bouillon is one exception and is made from clams.

=Brown Soup Stock= is made from beef, including bone and fat, and highly seasoned.

=White Soup Stock= is made from chicken or veal and delicately seasoned.

=Consomme= is made from more than one kind of meat, and highly seasoned and clear.

=Lamb Stock= or =Mutton Broth= is made from lamb or mutton.

Soups without stock are classified as follows:

=Cream Soup=, which is made from vegetables or fish, with milk and seasonings, always thickened.

=Puree= is made from vegetables or fish cooked to a pulp and forced through a sieve and milk or cream added with seasonings. Thicker than cream soup. Stock is some times added.

=Bisque= is made from shellfish, milk and seasonings.

=To Clear Soup=: Allow white and shell of 1 egg for each quart of stock. Break egg, beat slightly, break shell in small pieces; add to cold stock. Set over fire, stirring constantly until boiling point is reached. Boil 2 min, simmer 20 min; skim, strain through double thickness of white cheesecloth placed over a fine sieve; heat and serve. If you wish to season soup more highly add seasoning to stock before clearing.

=Thickening Soups=: Soups are thickened with flour, cornstarch or rice flour. Mix flour with very little cold water or milk until it is a smooth paste; add more liquid until it can be poured easily into hot soup; cook soup 15 min after thickening is added.

When butter and flour are used, melt butter and when bubbling, stir in flour quickly and cook together; add about 1 c of hot soup; then add this mixture to soup and cook 15 min.

Soup may be thickened with bread instead of flour. Bread should be dried and browned slightly and added to a small amount of stock, simmered until soft and crushed fine; then dilute with more soup; ½ c dried bread for a quart of finished soup will be as thick as most people like it.

=Glaze= is simply clear stock boiled down to ¼ of its original amount. Put 2 qt rich, strong stock into saucepan; boil it uncovered until reduced to 1 pt. It should have a gluey consistency and will keep a month if put in a closely covered jar in a cool place. It is useful in browning meats or for enriching a weak stock or gravy or adding flavor and consistency to sauces.

BLACK BEAN SOUP

1 pt dried beans, 4 pt cold water, 1 large onion, 3 stalks of
celery (do not remove leaves), ¼ tsp dry mustard, ⅛ tsp white
pepper, cayenne, 3 tbp butter, 2 tbp flour, 1 pt hot milk, 2 eggs
(boiled hard), 1 lemon.

Wash beans; soak over night in water to cover well; drain; add 4 pt water, celery and onion (sliced); simmer until beans are soft; rub through sieve; reheat; add seasoning, milk, butter and flour rubbed together; slice lemon and eggs very thin; stir into soup at serving time.

SCOTCH SOUP

3 lb mutton from forequarter, 2 qt cold water, ½ tbp salt, ¼ tsp
pepper, 2 slices turnip, ½ onion, ¼ c flour, carrot, turnip, ¼
each, cut in small cubes, 2 tbp barley.

Wipe meat, remove skin and fat; cut meat in small pieces; add water, heat gradually to boiling point, skim; cook slowly 2 hr; after cooking 1 hr, add salt, pepper, turnip and onion; strain, cool, remove fat, reheat and thicken with flour diluted with enough cold water to pour easily; cook carrot and turnip diced in boiling salted water until soft; drain; add to soup; soak barley over night in cold water; drain; cook in boiling salted water until soft; add to soup; if barley should be cooked in the soup, it would absorb the greater part of the stock; barley may be omitted; in that case sprinkle with finely chopped parsley and serve with croutons.

BAKED BEAN SOUP

2 c baked beans, 2 tbp onion, 2 c tomatoes, 2 c water, 4 tbp
butter, 2 tbp flour, salt, pepper and celery salt, 2 tbp chopped
pickle.

Cook beans in water 10 min; press through sieve; cook onion in butter 5 min; add flour and seasonings; when well blended, add tomato, cook 5 min; strain; add bean mixture, reheat; serve with chopped pickles. If beans are very sweet, it may be necessary to add 1 tbp lemon juice or vinegar.

CELERY SOUP

2 c celery, 1 qt cold water, 2 slices onion, 4 tbp butter, 2 tbp
flour, 2 c scalded milk, 1½ tsp salt, 1 blade mace, cayenne,
celery salt.

Chop celery; cook in water until tender; cook onion and mace in milk 20 min; strain; melt butter; add flour and seasonings; combine celery and milk mixtures; thicken with butter and flour cooked together, cook 5 min; serve. Pieces of celery not suitable for table may be utilized for this soup. Leaves and root of celery make a very good soup.

CONSOMME

3 lb beef, lower part or round, 1 lb of marrow bone, 3 lb knuckle
of veal, 3 qt water, carrot, turnip, celery, onion, ¼ c each, cut
in dice, 1 tbp salt, 6 peppercorns, 3 cloves, 2 sprigs thyme, 2
sprigs parsley, ½ bay leaf.

Cut beef in 1 in cubes; brown ½ of this in fat from marrow bone; put remaining ½ in kettle with cold water and salt; add veal cut in pieces, browned meat and bones; let stand 1 hr; heat slowly to boiling point; let simmer 6 hr; removing scum as it forms on surface; scald vegetables; add with seasonings the last hour of cooking; strain, cool quickly, remove fat and clear.

MOCK TURTLE SOUP

1 calf’s head, 1 tsp vinegar, 2 tbp onion, 2 tbp turnip, bit of
bay leaf, 6 peppercorns, 2 tbp butter, 3 tbp flour, ½ lemon,
thinly sliced, 2 qt cold water, 2 tbp carrot, 2 tbp celery, 2
sprigs parsley, 2 tbp chopped ham, 1 c meat from calf’s head, 1
tbp salt, 2 c brown stock, 1 tbp mushrooms.

Cover calf’s head with cold water; add vinegar, vegetables, seasonings; simmer 2 hr; remove 1 c meat; simmer 2 hr longer; strain; cool; remove fat; brown butter; add flour and brown; add brown stock, strained liquor, chopped ham, calf’s head meat, lemon and mushrooms; reheat and serve.

BEEF PUREE

1 pt beef broth, 1 tbp sago, 1 egg yolk, 2 oz raw beef.

Soak sago ½ hr in enough water to cover; stir into hot broth and cook until soft; add egg yolk mixed with little broth and beef, free from fat; reduce to a pulp; cook 3 min.

WINTER JULIENNE

1 qt brown stock, 1 pt mixed vegetables (celery, turnip, carrot,
onion, cabbage), ½ tsp salt, ½ tbp peppercorns.

Cut celery and turnip into dice; cut carrot into match pieces; slice onion; cabbage should be coarsely chopped; cook vegetables in boiling salted water until tender; drain; add to soup a few minutes before serving; richer soup may be had by retaining vegetable stock.

SUMMER JULIENNE

To 1 qt consomme add ½ c each, cooked peas, string beans, asparagus tips and onion cut in rings, salt and pepper if needed; heat to boiling point and serve.

CREAM OF CELERY SOUP

2 c water, 2 heads celery, 2 tbp butter, 2 tbp flour, 4 c milk,
1 slice onion, 1 bay leaf, ½ tsp salt, ½ tsp celery salt, ½ tsp
black pepper.

Remove outside stalks of celery, saving tender portion for eating raw; wash and chop green stalks; put in saucepan with water; cook slowly for 30 min; press through colander; blend butter and flour in db; add milk, onion and bay leaf; stir constantly till creamy; add celery salt, salt, celery, water and pepper; cover; let water in under boiler boil 10 min; strain into tureen; serve at once with croutons or crisp crackers.

CREAM OF TOMATO SOUP

2 c strained tomatoes, 4 c milk, 1 bay leaf, 1 blade mace, 1 tsp
sugar, 1 tsp chopped onion, ¼ tsp baking soda, 2 tsp butter, 2
tbp flour, ½ tsp pepper.

Put tomatoes in saucepan; add mace, bay leaf, onion, salt and pepper; after it begins to cook, let simmer gently 15 min; when tomato begins to simmer it is time to prepare rest of soup; melt butter in db, sifting in flour gradually and rubbing to a smooth paste with a spoon; add milk; stir constantly; after mixture is perfectly smooth and of thickness of rich cream, remove from fire; strain into heated tureen; add sugar and soda to tomatoes; strain into other material in tureen, stirring as you strain; serve at once.

TOMATO SOUP

1 can tomatoes, 1 pt boiling water, 1 small onion, 1 slice bacon
or tbp butter, 2 tbp flour, 1 c hot milk, 3 cloves, pepper and
salt.

Cook tomatoes in boiling water until soft, adding cloves, onion and bacon or butter; when well cooked, add flour wet with little cold water; cook until thick; strain; add hot milk and seasoning; serve with croutons.

ONION SOUP

Wipe, peel and thinly slice 5 small onions; put in frying pan; cook in enough butter to prevent burning (stirring constantly) until soft; to 6 c stock add onions and salt to taste; cut stale bread in ⅓ in slices and remove crusts; toast on both sides; place in tureen, sprinkle with 3 tbp grated Parmesan cheese; pour soup over bread just before sending to table, or send toasted bread crumbs, soup and grated cheese in separate dishes.

CLEAR SOUP

1 qt stock; ¼ lb very lean beef, whites and shell of 2 eggs, a
few slices of vegetables similar to those used in the stock,
seasoning and garnish.

Mince meat finely; add whites of egg, slightly beaten, shells, and mix with ½ pt of the stock; when well blended, add with vegetables to remainder of stock; when hot leave it over the fire without touching till it boils; cook very gently 5 min longer; add ½ c cold water; after it has stood 10 min strain through fine cloth that has been wrung out of hot water and spread over a bowl or attached to a soup stand; if the first liquor which runs through the cloth is not quite clear pass it through again.

Remove any grease that may be on top of soup by passing small pieces of blotting or tissue paper over it, so as to absorb the globules of fat; then season with salt, celery salt, cayenne and lemon juice if the flavor is desired; color if necessary with caramel (the soup should be the color of sherry) and serve plain or with a garnish.

GARNISHES FOR CLEAR SOUPS

=For Julienne Soup=: To each qt of clear soup add ⅓ c each carrots, turnips, cut into strips 1 in long and about thickness of a match, boil in water till tender.

=For Brunoise Soup=: To each qt of clear soup add ⅔ mixed vegetables cut into ¼ in cubes, or cut into fancy shapes with a vegetable cutter, boiled in water till tender.

=For Macaroni Soup=: To each qt of clear soup add ½ c macaroni cooked in boiling salted water till tender and cut into rings.

=Consomme Royal=: Make a custard, allowing 2 tbp milk to each egg used; beat together; season to taste; strain into cup and either place cup in saucepan of water over fire, or place in oven and cook till set; cut into dice with knife or into fancy shapes; drop into soup just before serving.

=Soup Croutons=: Cut stale bread, without crust, into ½ in cubes and fry golden brown in hot fat, or cut slices of buttered bread into cubes and crisp in a hot oven. Either drop into soup as it is served or place in a side dish.

PLAIN BROWN SOUP STOCK

6 lb shin of beef, 4 qt cold water, carrot, onion, turnip,
celery, ½ c each, cut in cubes, ½ bay leaf, 6 peppercorns, 4
cloves, 2 sprigs parsley, 1 tbp salt.

Wipe beef with wet cloth; cut in small pieces; brown ⅓ of this in marrow from the marrow bone; put this with remaining ⅔ of meat, with bone and fat, into kettle; heat very slowly to boiling point; reduce temp, cover, and let simmer for 6 hr; add vegetables and seasonings last hour of cooking; strain and cool quickly.

OX TAIL SOUP

2 tbp drippings or other fat, 2 ox tails, 1 large onion, 1
carrot, 2 sprigs parsley, 1 bay leaf, 2 stalks celery, 2 qt cold
water or stock, 2 level tbp pearl barley, 1 level tbp flour, 2
tbp cold water, salt and pepper or cayenne.

Melt fat and fry in it carrot and onion cut into dice, also ox tails, which have been cut in pieces; when brown add water, celery, parsley and bay leaf tied together; when boiling put in barley and simmer 4 hr; remove large bones, celery, parsley and bay leaf, and thicken soup with flour rubbed smooth with 2 tbp cold water; season rather highly; serve.

MUTTON BROTH

2 lb neck of mutton, 2 qt cold water, 1 tsp salt, 1 small turnip,
1 small carrot, 1 small onion, 2 tbp barley, 1 tsp chopped
parsley, extra salt and pepper to taste.

Wipe meat; cut into small pieces; place in saucepan with cold water; let come slowly to boiling point; add salt, which causes any scum there may be to rise; simmer for 1 hr, skimming occasionally, add vegetables cut into dice, barley; cook till vegetables are quite tender; season to taste; add chopped parsley just before serving.

JUGGED SOUP

6 potatoes, 1 onion, 6 tomatoes or 2 c canned tomatoes, 1 turnip,
1 can peas, 1 grated carrot, ¼ c rice, 3 qt water, 1 tbp salt, 1
tbp sugar, ½ tsp pepper, 1 pinch allspice.

Slice vegetables and place with seasonings in alternate layers in bottom of stone crock with a cover; boil any carcasses of cold fowl, bones of waste meat or steak, with trimmings, in 3 qt water until reduced to 2 qt; strain, cool and remove fat; pour broth over vegetables, put on cover; seal with paste to keep in steam; set jar in pan of hot water; place in oven; cook 5 hr.

DELICIOUS QUICK SOUP

1 c carrot cubes, 1 c potato cubes, 1 large onion, sliced, 1
c celery, sliced, ½ c of fat from chicken or beef stock, 1 qt
water, 4 tbp meat extract, 1 bay leaf, 1 tsp salt, ¼ tsp pepper,
⅛ tsp paprika.

Melt fat and in it cook carrot, celery and onion; stir constantly; cook 15 min; cook potatoes in boiling water; drain; rinse in cold water; drain again; add to other vegetables with broth and season; cook 1 hr; remove bay leaf and serve.

TOMATO SOUP WITH STOCK

6 tomatoes or 1 qt canned tomatoes, 1 onion, 2 cloves, 6
peppercorns, bit of celery root or ½ tsp celery seed, 1 tbp
flour, 1 tbp butter for every qt of soup.

Take bones and trimmings from roast beef and any other scraps of meat or bone; put in kettle; cover with cold water, twice as much water as meat; add seasonings; cook 4 hr; skim off fat; add tomatoes; cook 30 min; skim out bones and meat; strain liquor through a puree strainer, rubbing all tomato pulp through; heat and thicken with flour, cooked in the butter.

TURKEY SOUP

1 turkey carcass, water to cover, 1 small onion, 1 stick of
celery, ½ tsp extract of beef, 2 tbp rice, seasoning to taste.

Break carcass in pieces; remove all stuffing; add water to just cover; simmer 2 hr with celery and onion; remove bones, strain; add extract of beef and rice which should have been previously cooked in boiling salted water; let soup reach boiling point, season and serve with croutons.

SPRINGTIME SOUP

Large head lettuce, ½ pt peas, bunch parsley, 1 sliced onion, 1
tbp butter, salt and pepper, 3 egg yolks, 2 qt stock.

Shred lettuce and parsley; brown onion in butter, and put in saucepan with peas; cover with water; add salt and pepper; cook till tender; bring stock to a boil; beat up eggs with half a cup of vegetable liquor; add with hot stock to other part just before taking from fire.

FRUIT SOUP

1 qt ripe fruit run through fc (strawberries, raspberries or
grapes), 1½ c sugar, ½ c water, juice and grated yellow rind, 1
lemon, 2 tbp gelatine, ¼ c cold water.

Soften gelatine in ¼ c water; add sugar to fruit pulp; let stand 1 hr; squeeze through cheese cloth; add ½ c water; heat to boiling point; add gelatine; remove from fire; when cool add lemon; set aside to chill; break up and serve in bouillon cups.

BOUILLON

For receptions or other large parties, it is simply beef tea on a large scale and should be prepared like a plain soup stock, allowing 1 lb meat and bone to each pt of water. Season with pepper, salt, celery and onion if liked. It is best made day before it is served; set on ice over night, remove every atom of grease; strain and clear according to directions given; serve hot or iced.

CARROT SOUP

Carrots, 2 slices onion, sprig parsley, ¼ c rice, 4 tbp butter,
1½ tsp salt, few grains cayenne, 2 c water, 2 c scalded milk, 2
tbp flour.