Kohl-rabi, cook altogether, and serve.
Use same quantities as for turnips.
KALE
Remove all the old or tough leaves; wash the kale thoroughly and drain. Put it into boiling water to which has been added salt in the proportion of one-half tablespoon to two quarts of water. Boil rapidly, uncovered, until the vegetable is tender; pour off the water; chop the kale very fine; return it to the kettle with one tablespoon of drippings and two of meat stock or water to every pint of the minced vegetable. Add more salt if necessary; cook for ten minutes and serve at once. The entire time for cooking varies from thirty to fifty minutes.
The leaves are sweeter and more tender after having been touched by the frost. The same is true of Savoy cabbage.
SWISS CHARD
This vegetable is a variety of beet in which the leaf stalk and midrib have been developed instead of the root. It is cultivated like spinach, and the green, tender leaves are prepared exactly like this vegetable. The midribs of the full-grown leaves may be cooked like celery.
STEWED TOMATOES
Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire. Boil gently for twenty or thirty minutes and season, allowing for each quart of tomatoes one generous teaspoon each of salt and sugar and one tablespoon of butter. If in addition to this seasoning a slice of onion has been cooked with the tomatoes from the beginning, the flavor will be greatly improved.
CANNED TOMATOES, STEWED
Salt, pepper; add a lump of butter the size of an egg and add one tablespoon of sugar. Thicken with one teaspoon of flour wet with one tablespoon of cold water, stir into the tomatoes and boil up once.
FRIED TOMATOES
Cut large, sound tomatoes in halves and flour the insides thickly. Season with a little salt and pepper. Allow the butter to get very hot before putting in the tomatoes. When brown on one side, turn, and when done serve with hot cream or thicken some milk and pour over the tomatoes hot.
FRIED GREEN TOMATOES
Cut into thin slices large green tomatoes, sprinkle with salt and dip into cornmeal, fry slowly in a little butter till well browned; keep the frying-pan covered while they are cooking, so they will be perfectly tender. These are very delicately flavored, and much easier to fry than ripe tomatoes. They make an excellent breakfast dish.
TOMATO PUREE
Scald the tomatoes, take off the skins carefully and stew with one teaspoon each of butter and sugar; salt and pepper to taste. This is enough seasoning for a quart of tomatoes. When the tomatoes are very soft strain through a coarse sieve and if necessary thicken with one teaspoon of flour.
SCALLOPED TOMATOES
Drain off part of the juice from one quart of tomatoes and season with pepper, salt, and onion juice. Cover the bottom of a baking dish with rolled crackers, dot over with dabs of butter, pepper, and salt, then another layer of tomatoes, then of crumbs, and so on until a layer of crumbs covers the top.
If fresh tomatoes are used bake one hour, if canned, 1/2 hour.
If the crumbs begin to brown too quickly cover the dish with a tin plate.
STUFFED TOMATOES
Select tomatoes of uniform size, cut a slice from the stem end and scoop out a portion of the pulp. Have in readiness a dressing made from grated bread crumbs, parsley, a slice of minced onion, a high seasoning of salt and paprika and sufficient melted butter to moisten. Fill this into the tomatoes and heap it up in the centers. Place a bit of butter on top of each and bake in a quick oven until the vegetables are tender and the tops are delicately browned.
TOMATOES WITH RICE
Take six large tomatoes, pour boiling water over them and skin them. Scrape all the inside out with a spoon, put in saucepan together with two onions, a tablespoon of butter, one pint of water; let this boil for a little while; strain, place back on stove, pour into this one-half pound of rice, let it cook tender; add salt, pepper, a tablespoon of butter and a little grated cheese. Fill the tomatoes with this mixture, dip them in egg and bread crumbs, then fry till nice and brown.
TOMATO CUSTARDS
Simmer for fifteen minutes in a covered saucepan four cups chopped tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of parsley. Strain and if there be not two cups of liquid, add water. Beat four eggs and add to liquid. Pour into greased baking cups, and stand them in a pan of water and bake until firm–about fifteen minutes. Turn out and serve with cream sauce containing green peas.
BAKED TOMATO AND EGG PLANT
Take a deep earthenware dish, pour into it a cup of cream; cut several slices of eggplant very thin, salt well, and line the dish with them; slice two large tomatoes, place a layer of these on the eggplant, next a layer of spaghetti (cooked); sprinkle with grated cheese, pieces of butter, salt, and pepper; cover this with layer of tomatoes; salt well and sprinkle with chopped green pepper, and a top layer of eggplant, which also salt and pepper well. Cook gently an hour and a half in slow, hot oven.
CREOLE TOMATOES
Take one small onion and half a green pepper, chop them fine and cook until tender in a tablespoon of butter. Cut six tomatoes in half, sprinkle with a little sugar, season on both sides with salt, pepper and a little flour, and put them into the pan with skin-side down to cook partially, then turn them once; they must cook over a slow fire. Then sprinkle one tablespoon of chopped parsley over them, pour in one cup of thick cream and when this has become thoroughly hot, and has been combined with the other ingredients, the tomatoes are ready to serve.
They have not been disturbed since the first turning and have retained their shape. Half a tomato is placed on a slice of toast, with sufficient gravy to moisten. At the season of the year, when tomatoes are hard and firm, they may be peeled before cooking. Later they will likely fall to pieces unless the skin is left on. This is one method of cooking tomatoes in which they lose the sharp acid taste, disagreeable to so many persons.
STRING BEANS WITH TOMATOES
Cut off both ends of the beans, string them carefully and break into pieces about an inch in length and boil in salt water. When tender drain off this brine and add fresh water (boiling from the kettle). Add a piece of butter, three or four large potatoes cut into squares, also four large tomatoes, cut up, and season with salt and pepper. Melt one tablespoon of butter in a spider, stir into it one tablespoon of flour, thin with milk, and add this to the beans.
STRING BEANS WITH LAMB
Take a small breast of lamb, two large onions, one-quarter peck of beans (string and cut in long thin pieces); skin six large tomatoes, and add two cups of water. Cook until the beans are tender, then add one tablespoon of flour to thicken.
STRING OR WAX-BEANS, SWEET AND SOUR
Put the beans into sufficient boiling water to just cover them; cook for one hour and a half to two hours, depending upon the tenderness of the beans. Meanwhile, prepare for each quart of beans five sour apples; peel, core and cut in pieces. When the beans are done, add the apples, the thin peel of one lemon, the juice of one and one-half lemons, a small teaspoon of salt, and two tablespoons of cider vinegar. Let the apples cook on top of the beans until they are thoroughly done, then mix well with a good quarter cup of granulated sugar. This dish will be better by being served the next day warmed up.
SWEET SOUR BEANS
If you use canned string beans, heat some fat in a spider and put in one tablespoon of flour; brown slightly; add one tablespoon of brown sugar, a pinch of salt, some cinnamon and vinegar to taste; then add the beans and let them simmer on the back of stove, but do not let them burn. The juice of pickled peaches or pears is delicious in preparing sweet and sour beans.
STRING OR GREEN SNAP BEANS
Cut off the tops and bottoms and “string” carefully; break the beans in pieces about an inch long and lay them in cold water, with a little salt, for ten or fifteen minutes. Heat one tablespoon of drippings in a stew-pan, in which you have cut up part of an onion and some parsley; cover this and stew about ten minutes. In the meantime, drain the beans, put into the stew-pan and stew until tender; add one tablespoon of flour and season with salt and pepper (meat gravy or soup stock will improve them). You may pare about half a dozen potatoes, cut into dice shape, and add to the beans. If you prefer, you may add cream or milk instead of soup stock and use butter.
POTATOES
Potatoes are valuable articles of food and care should be taken in cooking them. The most economical method is to cook them in their “jackets” as there is not nearly as much waste of potato or of the salts that are valuable as food.
POTATOES BOILED IN THEIR JACKETS
Potatoes should be well brushed and put on to boil in a saucepan of boiling water; they should continue boiling at the same degree of heat until they are done, when a fork will easily pierce them. This will take from twenty-five to thirty minutes. Drain, draw the saucepan to a low flame, place a clean cloth folded over the top of the saucepan and press the lid down over it. This dries the potatoes and makes them a good color. Hold the potatoes in a cloth and peel them, then reheat for one minute and serve.
New potatoes, if well brushed or scraped do not require peeling.
POTATOES FOR TWENTY PEOPLE
To serve twenty people one-half peck of potatoes is required.
BOILED POTATOES
Peel six or eight potatoes, and put them on in boiling water to which has been added one teaspoon of salt. Boil as above.
The saucepan used for cooking potatoes should be used for no other purpose.
BAKED POTATOES, No. 1
Select fine, smooth potatoes and boil them about twenty minutes. Drain off the water, remove the skins and pack in a buttered dish. Lay a small piece of butter on each potato, sprinkle with salt and pepper, and sprinkle fine bread crumbs over all, with a few tablespoons of cream. Bake until a nice light brown. Serve in the same dish. Garnish with parsley.
BAKED POTATOES, No. 2
Wash large potatoes and bake in a quick oven until soft, which will take about three-quarters of an hour. This is the most wholesome way of cooking potatoes.
POTATO BALLS WITH PARSLEY
Pare very thin, medium potatoes as near a size as possible. Have ready a pot of boiling water, salted, drop in the potatoes and keep them at a quick boil until tender. Serve with a batter made by beating to a cream two tablespoons of butter, one-half tablespoon of lemon juice and one tablespoon of finely minced parsley; add salt and a dash of cayenne pepper; spread over the hot potatoes, and it will melt into a delicious dressing. This is especially nice to serve with fish.
NEW POTATOES
Brush and scrape off all the skin of six potatoes and boil for half an hour in salted boiling water, drain, salt and dry for a few minutes, and then pour melted butter over them and sprinkle with chopped parsley.
MASHED POTATOES
Old potatoes may be used. Pare as many potatoes as required. Boil in salt water, drain thoroughly when done and mash them in the pot with a potato masher, working in a large tablespoon of butter and enough milk to make them resemble dough, do not allow any lumps to form in your dish. Garnish with parsley.
SCALLOPED POTATOES, No. 1
Grease a pan with butter. Choose the potatoes that are so big or misshapen you wouldn’t want to use them for boiling or baking. Cut them in thin slices. Spread them in the pan in a layer an inch thick. Sprinkle with pepper and salt to taste. Dot with butter here and there, perhaps a half teaspoon for each layer. Four or six bits of butter should be sprinkled over each layer. Repeat the layers of the raw potatoes until the pan is full. Cover them with milk. Place in the oven and cook for one hour.
SCALLOPED POTATOES, No. 2
Cut two cups of cold potatoes into cubes; mix well with two cups of cream sauce, adding more seasoning if necessary; pour into a baking dish; cover with one cup of bread crumbs and dot with small pieces of butter and bake for about half an hour.
ROAST POTATOES
Take either sweet or Irish potatoes, or both; pare, wash, and salt them, and lay them around the meat, and let them roast for about three-quarters of an hour. Turn them about once, so they will be nicely browned.
CREAMED POTATOES
Make a cream sauce, a little thinner than usual by adding a little extra milk. Cut two cups of boiled potatoes into small cubes and mix them thoroughly with the same. Cook in a double boiler until the potatoes are thoroughly hot, add a little chopped parsley if desired, and serve.
POTATOES AU GRATIN
Slice two cups of cold boiled potatoes and add them to two cups of hot cream sauce. Bring all to a boil; remove and add three tablespoons of grated cheese, salt and pepper to taste. Pour all into a baking dish, sprinkle buttered bread crumbs over the top and set in the oven to brown.
GERMAN FRIED POTATOES
Cut up some raw potatoes quite thin, salt and pepper and drop in boiling fat. Cover up at first to soften them. Turn frequently to prevent burning and then remove the cover to brown slightly.
SARATOGA CHIPS
Proceed as above; but do not cover and do not take as many potatoes at one time.
HASHED BROWN POTATOES, LYONNAISE
Finely hash up six cold boiled potatoes and keep on a plate. Heat one tablespoon of butter in a frying-pan, add a finely chopped onion, and lightly brown for three minutes, then add the potatoes. Season with one-half teaspoon of salt and two saltspoons of white pepper, evenly sprinkled over, then nicely brown them for ten minutes, occasionally tossing them meanwhile. Give them a nice omelet form, brown for eight minutes more, turn on a hot dish, sprinkle a little freshly chopped parsley over and serve. These potatoes may be prepared with fat in place of butter.
CURRIED POTATOES
Melt two tablespoons of fat in a frying-pan; add one onion chopped fine and cook until straw color. Add two cups of boiled potatoes, cut in dice, one-half cup of stock, and one tablespoon of curry powder. Cook until the stock has been absorbed; then add one-half teaspoon of salt, a dash of red pepper, and one teaspoon of lemon juice.
POTATO CAKES
Take cold mashed potatoes or cold baked or boiled potatoes that have been mashed and seasoned; roll into balls, dusting the hands well with flour first. Flatten into cakes and saute in butter, or place on a buttered tin with a small piece of butter on the top of each and bake in a hot oven until golden brown.
POTATOES AND CORN
Butter well a deep baking dish, holding a quart or more. In the bottom place a layer of potatoes, sliced thin, then a layer of corn, using one-half the contents of a can. On this sprinkle a little grated onion and season with salt, pepper and bits of butter. Add another layer of potatoes, then the rest of the corn, seasoning as before, and cover the whole with a layer of cracker crumbs. Dot well with butter, pour on milk until it comes to the top, and bake three-quarters of an hour. Use cooked potatoes, having them cold before slicing.
FRENCH FRIED POTATOES
Pare the potatoes and throw them into cold water until needed. Dry them with a towel; cut into small pieces lengthwise of the potato; drop them into hot fat and remove when lightly browned. It is better to fry only a few at a time, letting those done stand in a colander in the oven to keep hot. When all are done, sprinkle with salt and serve at once.
For variety; and for use in garnishing, cut the potatoes into balls, using the vegetable cutter which comes for this purpose.
POTATOES WITH CARAWAY SEEDS
Boil medium-sized potatoes in their jackets until tender, peel while hot. Put two tablespoons of butter or fat in spider, when hot add potatoes, brown well all over. Drain, sprinkle with salt and one teaspoon of caraway seeds and serve hot.
POTATOES AND PEARS
Heat two tablespoons of fat, add chopped onion and two tablespoons of flour; when flour is brown, add 1-1/2 cups of water, stir and cook until smooth, add salt, brown sugar and a little cinnamon to taste. Quarter four medium-sized cooking pears, but do not peel, cook them in the brown sauce, then add six medium, raw potatoes, pared, and cook until tender.
IMITATION NEW POTATOES
Buy a potato cutter at a first-class hardware store, and with it cut the potatoes to the size of a hickory nut, and then fry or steam them. When cooked they look just like new potatoes. They are especially nice to garnish meats. You may also parboil and brown in fat, or boil and add parsley as you would with new potatoes. The remainder of the raw potatoes may be boiled and mashed or fried into ribbons.
POTATO RIBBON
Pare and lay in cold water (ice-water is best) for half an hour. Select the largest potatoes, then cut round and round in one continuous curl-like strip (there is also an instrument for this purpose, which costs but a trifle); handle with care and fry a few at a time for fear of entanglement, in deep fat.
STEWED POTATOES WITH ONIONS
Take small potatoes, pare and wash them very clean, use one onion to about ten potatoes, add goose-oil (in fact any kind of drippings from roast meat will answer) and put them in a pot or spider. When hot cut up an onion very fine and add to the boiling fat. Then add the potatoes. Salt and pepper to taste. Pour some water over all, cover up tight and let them simmer for about 3/4 of an hour.
STEWED POTATOES, SOUR
Put a tablespoon of drippings in a kettle, and when it is hot cut up an onion fine and fry in the hot fat, cover closely. Put in potatoes, which have been previously pared, washed, quartered and well salted. Cover them tight and stew slowly until soft, stirring them occasionally. Then heat in a spider a little drippings. Brown in this a spoon of flour and add some soup-stock, vinegar and chopped parsley. Pour this over the potatoes, boil up once and serve.
STEWED POTATOES
Pare and quarter, and put on to boil. When almost done drain off the water, add one cup of milk, one tablespoon of butter, a little chopped parsley and cook a while longer. Thicken with a little flour (wet with cold water or milk), stir, and take from the fire.
STUFFED POTATOES
Take as many potatoes as are needed; when done, cut off one end and take out inside; mash this and mix with it one tablespoon of butter, a sprig of parsley, pepper, salt, and enough milk to make quite soft. Put back in tine potato skins and brown in oven and serve very hot.
If so desired the open end of each may be dipped in beaten egg before being put in oven.
BOHEMIAN POTATO PUFF
Pare, wash and boil potatoes until soft enough to mash well. Drain off nearly all the water, leaving just a little; add one teaspoon of salt and return to the stove. It is better to boil the potatoes in salt water and add more salt if necessary after mashing. Sift one-half cup of flour into the potatoes after returning to the fire and keep covered closely for about five minutes. Then remove from the stove and mash them as hard as you can, so as not to have any lumps. They must be of the consistency of dough and smooth as velvet. Now put about two tablespoons of drippings or goose-fat in a spider, chop up some onions very fine and heat them until they become a light-brown, take a tablespoon and dip it in the hot fat and then cut a spoonful of the potato dough with the same spoon and put it in the spider, and so on until you have used all. Be careful to dip your spoon in the hot fat every time you cut a puff. Let them brown slightly.
POTATOES (HUNGARIAN STYLE)
Wash, pare and cut potatoes in one-third inch pieces, there should be three cups; parboil three minutes, and drain. Add one-third cup of butter, and cook on back of range until potatoes are soft and slightly browned. Melt two tablespoons of butter, add a few drops of onion juice, two tablespoons of flour, and pour on gradually one cup of hot milk, season with salt and paprika, then add one well-beaten egg yolk. Pour sauce over potatoes and sprinkle with finely chopped parsley.
POTATO PUFF
Take two cups of cold mashed potatoes and stir into them one tablespoon of melted butter, beating to a white cream before adding anything else. Then put with this two eggs beaten extremely light, one cup of cream, and salt to taste. Beat all well and pour into a deep dish, and bake in a quick oven until it is nice and brown. If properly mixed, it will come out of the oven light, puffy, and delectable.
POTATO SURPRISE
Take large potatoes, parboil without peeling, cut a small piece of one end of the potato and scoop out the inside. Mince two ounces cooked mutton, season with pepper and salt, mix with the potato pulp and a little gravy. Return end of potato to its place and bake for about twenty minutes with a little fat on top of each potato.
BOILED SWEET POTATOES
Put on in boiling water, without any salt, and boil until a fork will easily pierce the largest. Drain off the water and dry.
FRIED SWEET POTATOES
Boil, peel and cut lengthwise into slices a quarter of an inch thick. Fry in sweet drippings or butter (cold boiled potatoes may also be fried in this way).
FRENCH FRIED SWEET POTATOES
Wash and cut small uncooked sweet potatoes into quarters; dry them and lower them into boiling hot fat. Brown thoroughly; remove with a skimmer; drain and dry on paper; sprinkle with salt and serve.
ROAST SWEET POTATOES
These are commonly called “baked” sweet potatoes. Select those of uniform size; wash, and roast in the oven until done, which you can easily tell by pressing the potatoes. If done they will leave an impression when touched. It usually requires three-quarters of an hour. Serve in their “jackets.”
ROAST SWEET POTATOES WITH MEAT
Pare, cut lengthwise, salt and put them around roast meats or poultry of any kind. Roast about three-quarters of an hour, or until brown.
SWEET POTATOES AND APPLES
Wash and pare long sweet potatoes. Cook in boiling salted water until almost soft; drain and cut slices crosswise, two inches high. Core, pare and cut apples in one-half inch rounds. Into a spider, place the potatoes upright, with a slice of apple on top of each. Pour over one-half cup of maple syrup, one-fourth cup of water and two tablespoons of butter. Baste frequently until apples are soft. Then pour one teaspoon of rum over each section, place a candied cherry in the center of each apple and bake ten minutes. Remove to platter and if desired, pour more rum over and around. Light the liquor and bring to the table burning.
CANDIED SWEET POTATOES
Boil sweet potatoes, peel and cut into long slices; place in an earthen dish; place lumps of butter or chicken-fat if desired on each side, and sprinkle with sugar. A little water or juice of half a lemon may be added. Bake until the sugar and fat have candied and the potatoes are brown.
DRIED BEANS
Look the beans over carefully to remove all dirt and pebbles, then wash clean. Soak them overnight in plenty of cold water. In the morning pour off the water and put them in a stew-pan with cold water enough to cover them generously. Let them come to the boiling point in this water, then drain. If the beans are old and hard, for each quart put a piece of soda about the size of a large bean in the water in which they are soaked overnight, also in the first water in which they are boiled.
The scalded and drained beans should be put back in the stew-pan and covered generously with boiling water. Add one tablespoon of salt for one quart of beans. They should now cook slowly, with the cover partially off the stew-pan until they have reached the required degree of tenderness. For stewed and baked beans the cooking must stop when the skins begin to crack. For beans served with a sauce they should cook until perfectly tender, but they must not be broken or mushy. For purees and soups they should be cooked until very soft.
SWEET SOUR BEANS AND LINZEN
Soak overnight and drain the beans, boil in salted water until tender; drain and prepare by adding salt and pepper to taste, thicken with one tablespoon of drippings in which has been browned one tablespoon of flour and some soup stock. If the beans are to be made sweet sour add two tablespoons of vinegar and two tablespoons of brown sugar; boil for a few minutes and serve.
BAKED BEANS WITH BRISKET OF BEEF
Wash, pick over and soak overnight in cold water, two cups of navy beans. In the morning, drain and cover with fresh water, heat slowly and let cook just below the boiling point until the skins burst. When done, drain beans and put in a pot with one and one-half pounds of brisket of beef. Mix one-half tablespoon of mustard; one teaspoon of salt, one tablespoon of molasses, two tablespoons of sugar, one-half cup of boiling water and pour over beans, and add enough more boiling water to cover them. Cover pot and bake slowly six or eight hours.
HARICOT BEANS AND BEEF
Wash two cups of haricot beans and leave them covered with two pints of water overnight. Next day brown one coarsely chopped onion in a little fat and put it with the beans and their water into a casserole or stew-jar.
Cook closely covered and rather slowly in the oven or by the side of the fire one hour, then put in a pound of beef in fairly large pieces.
An hour later add one carrot cut into dice, half as many dice of turnip, and salt and pepper to taste. Continue the slow cooking until these vegetables are tender, and a few minutes before serving thicken the stew with pea meal or flour previously baked to a fawn color. Flavor with vinegar.
Owing to its concentrated nutriment this stew should be served sparingly with an abundance of potatoes and green vegetables.
BEANS AND BARLEY
Soak one-half cup of navy beans in cold water overnight. Drain and cook in one quart boiling water with one teaspoon of salt until tender but not broken, add one-half cup of barley and let cook slowly until barley is tender, about one-half hour. Add fat soup stock as the water evaporates. Season to taste and bake in medium oven about one-half hour or until dry but not browned.
DRIED LIMA BEANS, BAKED
Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh water, bring quickly to the boiling point, then let simmer until tender. Add salt and paprika. Heat two tablespoons of poultry or beef fat in a spider, add two tablespoons of flour, when brown add one cup of bean liquid, and the beans. Let simmer and bake in casserole one-half hour. Reserve the bean broth and add more if necessary.
FARSOLE
Soak the large, very hard Lima beans overnight. To a pound of beans take two large onions. When the beans are soft add the onions browned in fat, salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all simmer until the rice is done.
FARSOLE DULCE
Soak dried Lima beans in cold water overnight. Drain, put on with very little water, add one tablespoon of fat, peel of lemon or orange. When beans are half done, add a tablespoon of sugar which has been browned in a pan, stew slowly until the beans are tender.
SLAITTA (ROUMANIAN)
Soak one pound medium-sized white beans overnight. Put on to boil in cold water, when soft, mash, adding a little warm water while mashing. Add salt and mashed garlic to beans and one or two teaspoons of sugar. To a pound of beans take a pound of onions. Brown the onions in oil and add water so they do not become too brown or greasy. When beans are tender serve on platter with browned onions poured over them. May be served either hot or cold. This dish is served with Carnatzlich. (See Meats.)
BAKED LENTILS (LINZEN)
Pick and wash one-half pound of lentils and soak them in cold water overnight. In the morning put them over the fire in a large saucepan with about a quart of water. As soon as the water begins to boil, the lentils will rise to the top. Remove them with a skimmer, put them in a baking dish with one small onion and three or four ounces of smoked fat meat in the centre, and pour over them a pint of boiling water, in which one-half teaspoon of salt and one-quarter teaspoon of pepper have been mixed. Bake in a moderate oven four or five hours. The lentils must be kept moist and it may be necessary to add a little water from time to time.
MEAT SUBSTITUTES
The following recipes contain as much nourishment as any meat dish and can readily be substituted for meat at a meal.
LENTIL SAUSAGES
For each person soak one tablespoon of lentils overnight. Then drain and leave them spread on a dish for a day.
When ready to use, chop them finely and cook gently in a covered jar in an outer vessel of water for about one hour, adding from time to time just as much water as they will absorb.
When fully cooked, stir in about twice their bulk in bread crumbs (preferably whole wheat), a slight flavoring of very finely chopped onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and drippings to make the whole fairly moist.
When cool, shape into sausages (or cutlets or round cakes for luncheon), coat them with egg and bread crumbs or seasoned flour, and brown them in a little fat in a frying-pan or in a fairly hot oven.
Gravy or diluted meat extract should be served with them. They are no less good when fried overnight and reheated in the gravy.
MOCK CHILE CON CARNE
Pick over and wash two cups of kidney beans, soak in one quart of water. Next morning bring to a boil in fresh water, drain, cover beans with boiling water and cook until tender. Half an hour before beans are to be served, put one tablespoon of butter in a saucepan, chop and add four green, peppers, one small red pepper, one onion, one pint of tomatoes, one teaspoon of salt, cook fifteen minutes, add to beans with three tablespoons of uncooked rice, simmer until thick.
SPANISH BEANS
Soak two cups of beans overnight. Drain and boil until the skin cracks, and let one cup of water remain on the beans. Chop fine one onion and two cloves of garlic and fry a light brown in one tablespoon of olive oil; then add one-half can of tomatoes, one teaspoon chili powder dissolved in a little cold water, salt to taste and half a dozen olives chopped. A piece of smoked beef or tongue improves the flavor.
PEA PUREE
Pick over and wash two cups of dried peas. Soak them over night or for several hours in cold water. Put them on to boil in three pints of fresh, cold water and let them simmer until dissolved. Keep well scraped from the sides of the kettle.
When soft, nib through a strainer, add a little boiling water or soup stock, add one and one-half teaspoons of salt, one-half teaspoon of sugar and a speck of white pepper, and beat the mixture well.
Put hard brisket fat chopped in small pieces, about one-eighth of a pound will be sufficient, into a spider and cook until a light yellow, add a large onion, cut in dice and continue cooking with the fat until brown. Serve the puree like mashed potatoes. Pour the onion and fat over it before serving. Serve hot.
KIDNEY BEANS WITH BROWN SAUCE
Pick over and wash one pint (two cups) of kidney beans let soak overnight in cold water. Drain and cook in fresh salted water till tender. Drain; shake in saucepan with one teaspoon butter three minutes. Add one cup of brown sauce and simmer five minutes.
NAHIT (RUSSIAN PEAS)
Place one pound Russian peas in granite kettle, add one tablespoon of salt and hot water to more than cover and let soak twelve hours or more. Drain, return to the kettle, cover with boiling water, let cook fifteen minutes, add one-quarter teaspoon of soda and one pound of brisket of beef or back or neck of fat chicken and let cook slowly until peas are tender. Melt two tablespoons of fat, add two tablespoons of flour and two tablespoons of brown sugar, let brown, add one cup of the liquid from the peas, cook until thick and smooth. Pour over the peas, cook thoroughly, then place in casserole and bake in a moderate oven one-half hour.
BOILED CHESTNUTS
Boil the chestnuts a few minutes; drain and remove the shells and skins. Boil again until tender, adding sufficient salt to make them palatable. Drain again; shake over the fire until dry; cover with cream sauce and serve at once. If allowed to stand the chestnuts become heavy and unappetizing.
CHESTNUT PUREE
Put one pound of chestnuts, which have been shelled and skinned, on to boil in two cups of milk and cook until tender, then mash smooth. If necessary add more milk while boiling. Strain and season with salt and pepper and one teaspoon of fresh butter. Serve hot.
ROASTED CHESTNUTS
With a sharp knife cut across on the flat side of each chestnut; put them in a wire pan and shake constantly over a hot fire until the shells split. Serve at once.
CHESTNUTS WITH CELERY (TURKISH)
Clean and cut table celery and some celery root. Take roasted chestnuts, season with two tablespoons of olive oil; put on to boil with the celery and one tablespoon of lemon juice; boil all until celery is tender, season with salt and pepper and serve hot.
CHESTNUTS AND PRUNES
Peel one pint of chestnuts and skin, then boil until tender. Boil one pint of prunes till tender. Mix chestnuts and prunes together, leaving whatever of sauce there is oil the prunes. Season with sugar, cinnamon, and lemon juice, and cook all together.
CHESTNUTS AND RAISINS
Remove the outer shells from one quart of chestnuts. Then pour boiling water over them and remove the skins; put in cold water for half an hour, then drain and put on in a boiler with cold water and boil until tender. Do not add any salt as it toughens them.
In another boiler put one cup of raisins which have been stemmed and cleaned, cover with cold water, add two bay leaves and some stick cinnamon; boil until tender, then pour them into the boiler containing the chestnuts. Add a pinch of salt and one teaspoon of butter and continue until chestnuts are done, then add two tablespoons of white wine, two tablespoons of sugar, one-half teaspoon of vinegar and thicken with one tablespoon of flour dissolved in water. More sugar or vinegar may be added to suit taste. Boil a few minutes, then serve.
BOSTON ROAST
Mash one pound of cooked kidney beans and put them through a food chopper, add one-half pound of grated cheese, salt and red pepper to taste and sufficient bread crumbs to make the mixture stiff enough to form into a ball. Bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce.
NUT LOAF
Mix two cups of soft bread crumbs and one cup of chopped walnut meats with six tablespoons of butter or any butter substitute, one-half cup of hot water, one and one-half teaspoons of salt, one-quarter teaspoon of pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and bind with one egg; shape into a loaf. Place in a greased baking-dish and bake in a moderate oven one hour. As the liquor boils out of the loaf it may be used for basting. A brown sauce may be made in the dish in which the loaf is cooked.
NUT ROAST
Soak one-half cup of lentils overnight; in the morning drain, cover with fresh water and bring to a boil. Drain again, put in fresh water and cook until tender. Drain once more, throw away the water, and press the lentils through a colander. To them add one-half cup shelled roasted peanuts, either ground or chopped, one-half cup of toasted bread crumby one-half teaspoon of salt and one-half saltspoon of pepper, and milk sufficient to make the mixture the consistency of mush. Put into a greased baking-dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve.
VEGETABLE MEAT PIE
Soak one-half cup of Lima beans overnight; in the morning let them boil rapidly for one-half hour. Drain, slip the beans from their skins and split them in halves. Blanch one-quarter cup of almonds and chop them with one-quarter cup of peanuts. Boil four potatoes, and when done cut two of them into small cubes. Mash the remaining; two and use them for a dough, adding four tablespoons of hot milk, a little salt and one-quarter cup of flour. Put a layer of beans in the bottom of the baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the potato blocks and one-half tablespoon each of chopped parsley and chopped onion, one-half teaspoon of salt and one-half saltspoon of pepper and so on until the material is all used. Roll out the potato dough the size of the baking-dish; put it over the dish, brush with milk and bake half an hour in a moderately quick oven.
*TIME TABLE FOR COOKING*
The ordinary recipe generally states the time required for cooking its ingredients, but an approximate table is occasionally of use as giving a general idea of the time required for certain things. In any case, it is approximate only, for things should be cooked until done, and various conditions modify the time stated. The atmosphere, altitude, kind of oven or mode of heating employed, and the age of certain things, such as vegetables, all have to be considered, so that hard and fast rules cannot be laid down.
ROASTING
Allow 15 minutes to warm the meat through, and after that, figure the time.
Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.
Lamb 18 minutes per pound
Mutton 20 minutes per pound
Veal 30 minutes per pound
Chicken, 4lb about 2 hours, or 20 minutes per pound Turkey, 10lb about 3-1/2 hours, or 20 minutes per pound Goose, 8lb about 2 hours, or 15 minutes per pound Duck 40 to 60 minutes per pound
BROILING
Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.
Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15 minutes.
Lamb, or Mutton Chops (well done) 8 to 10 minutes Spring Chicken 20 minutes
Squab 10 to 15 minutes
BOILING
Beef Slowly, 40 to 60 minutes per pound Mutton Slowly, 20 minutes per pound Corned Beef Slowly, 30 minutes per pound Chicken Slowly, 20 minutes per pound Fowl Slowly, 30 minutes per pound Tripe three to five hours
VEGETABLES
Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels sprouts–15 to 20 minutes.
Rice, potatoes, macaroni, summer squash, celery, cauliflower, young cabbage, peas–20 to 30 minutes.
Young turnips, young beets, young carrots, young parsnips, tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauliflower–30 to 45 minutes.
String beans, shell beans, oyster plant, winter squash–45 to 60 minutes.
Winter vegetables–one to two hours.
*SALADS AND SALAD DRESSINGS*
Salads are divided into two groups, dinner salads and the more substantial ones served at supper and luncheon in the place of meats. They are exceedingly wholesome.
Nearly all the meats, vegetables, and fruits may be served as salads. The essential thing is to have the salad fresh and cold; and if green, to have the leaves crisp and dry.
Lettuce, Romaine, endive and chicory or escarole make the best dinner salads, although one may use mixed cooked vegetables or well-prepared uncooked cabbage.
Left-over green vegetables, string beans, peas, carrots, turnips, cauliflower, cooked spinach, leeks and beets may all take their place in the dinner salad. Use them mixed, alone, or as a garnish for lettuce.
Lettuce and all green, raw salad vegetables should be washed and soaked in cold water as soon as they come from the market. After they have stood fifteen to twenty minutes in cold or ice water, free them from moisture by swinging them in a wire basket, or dry, without bruising, each leaf carefully with a napkin. Put them in a cheese-cloth bag and on the ice, ready for service. In this way they will remain dry and cold, and will keep nicely for a week.
The dressing is added only at the moment of serving, as the salad wilts if allowed to stand after the dressing is added.
Meat of any kind used for salads should be cut into dice, but not smaller than one-half inch, or it will seem like hash. It should be marinated before being mixed with the other parts of the salad. Meat mixtures are usually piled in cone-shape on a dish, the mayonnaise then spread over it, and garnished with lettuce, capers, hard-boiled eggs, gherkins, etc.
*To Marinate.*–Take one part of oil and three of vinegar, with pepper and salt for taste; stir them into the meat, and let it stand a couple of hours; drain off any of the marinade which has not been absorbed before combining the meat with the other parts of the salad. Use only enough marinade to season the meat or fish.
If too much vinegar is added to mayonnaise it robs it of its consistency and flavor. All salads must be mixed at the last minute, at serving time. Mayonnaise dressing may be made hours before and the meat, lettuce and celery prepared, but each must be kept in a separate dish until mixing time.
*SALAD DRESSINGS*
MAYONNAISE DRESSING
Beat the yolk of one egg in a cold dish with a silver or wooden fork. If the weather is very warm, place the bowl in a larger vessel filled with chopped ice. When the egg is beaten add one-half teaspoon of salt, dash of red pepper, one-half teaspoon of English mustard and olive oil, drop by drop, being careful to beat well without reversing the motion for fear of curdling. When the dressing thickens, begin adding the vinegar or lemon juice, drop by drop. Then add more olive oil, then more acid, continuing until one cup of olive oil and two teaspoons of vinegar or lemon juice are all used. Be sure to have all the ingredients and dishes as cold as possible.
If the mixture should curdle, begin immediately with a fresh egg in a fresh dish and when it is well beaten add carefully the curdled mixture, drop by drop.
To serve twenty people one pint of mayonnaise is required.
MAYONNAISE WITH WHIPPED CREAM
When you are in want of a large quantity of dressing, mayonnaise or French, add one pint of whipped cream to your prepared dressing, stirring thoroughly, just before ready to serve.
COLORED MAYONNAISE
To color mayonnaise, chop parsley leaves very fine; pound them in a small quantity of lemon juice; strain and add the juice to the dressing.
WHITE MAYONNAISE
To make white mayonnaise, follow the ordinary directions, using lemon juice instead of vinegar, omitting the mustard and adding, when finished, a half cup of whipped cream or half an egg white beaten very stiff.
RUSSIAN DRESSING
Make one-half pint of mayonnaise dressing and add to it the following: Two hard-boiled eggs chopped fine, two to four tablespoons of tomato catsup, one tablespoon of finely chopped parsley, one teaspoon of finely chopped or grated white onion or shallot, after these ingredients are mixed, fold them into one cup of mayonnaise and serve. Enough for ten people.
BOILED DRESSING WITH OLIVE OIL (PARVE)
Beat three whole eggs until very light, add two tablespoons of olive oil, stirring constantly, add a good pinch of salt, pepper, mustard and cayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar in it, stir while hot into the eggs and put it back on the stove in a double boiler or over hot water in another saucepan and stir until thick. Serve cold.
MUSTARD DRESSING
Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two teaspoons of French mustard, salt, pepper, and little sugar. Add a little oil, and then a little vinegar. Garnish top with the white, cut in pieces.
SOUR CREAM DRESSING
Mix one cup of sour cream and three eggs, well beaten. Dissolve two tablespoons of sugar and one tablespoon of mustard in one-half cup of vinegar; salt, pepper and paprika to taste, and then stir this slowly into the cream and eggs. Put in double boiler, cook until thick, then add butter the size of an egg and cook about five minutes longer. Take from fire and bottle; this dressing will keep for months.
BOILED DRESSING
Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of sugar, one tablespoon of flour and a few grains of cayenne. Beat three eggs until lemon-colored and add the dry ingredients with one-half cup of vinegar and two tablespoons of melted butter. Cook over boiling water until thick; strain, add one-half cup of cream or milk. Beat until smooth, and cool.
FRENCH DRESSING
Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and four tablespoons of olive oil. Stir until well blended and use at once.
DRESSING FOR LETTUCE
Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of salad oil or melted butter, being careful to add only a few drops at a time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard, very little pepper, two tablespoons of white sugar. Stir very hard, then pour in gradually one-half teacup of vinegar.
*SALADS*
GREEN SALADS
Imported or domestic endive, chicory, escarole and Romaine or lettuce must be washed, made crisp in cold water, and dried in a bag on the ice. Serve them with French dressing.
Imported endive may, however, be served with mayonnaise, if desired.
LETTUCE
The French style of making lettuce salad is as follows: After dressing the salad, mix it in one tablespoon of oil, then take only two tablespoons of white wine vinegar, mixed with a very little pepper and salt, and just turn the lettuce over and over in this mixture.
CHIFFONADE SALAD
Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a bit of tomato are mixed and covered with French dressing. The dressing is usually flavored both with onion and garlic.
ASPARAGUS SALAD
Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing, with some chopped parsley. Serve each person with three or four stems on a plate, with a little mayonnaise dressing. Do not use a fork; take the stems in the fingers and dip in the dressing.
BEET SALAD
Boil beets when tender, skin quickly white hot and slice them into a bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway seeds, one medium-sized onion in slices and pour over all one-half cup of vinegar which has been boiled; with a fork mix the hot vinegar through the other ingredients.
BEET AND CAULIFLOWER SALAD
Take some thin slices of cooked beets, some cold cooked potatoes, some cold cooked cauliflower, and a little chopped parsley. Pour over the following dressing and add salt and pepper to taste:
Put one level teaspoon of mustard, one teaspoon anchovy sauce, one tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the mustard with the anchovy, then add the milk, and lastly the vinegar.
Tomatoes are equally good served in the same way.
STRING BEAN SALAD
String and remove the ends from one quart of beans. Cut into short lengths. Cover with boiling water, add one level tablespoon of wilt and cook until tender, but not soft. Drain and save one cup of the liquor. Cream one tablespoon of flour with two tablespoons of butter. Pour the liquid over the flour and butter, stirring constantly to avoid “lumping.” Cook this sauce for five minutes, remove from stove and stir in two tablespoons of strained lemon juice. Pour this over the beans and serve.
BOHEMIAN SALAD
Cover the bottom of the salad bowl with crisp Romaine or lettuce; arrange over the top alternate slices of hard-boiled eggs and boiled beets. Sprinkle with finely chopped onion, cover with French dressing, toss and serve.
BOILED CELERY ROOT SALAD
Pare and wash the celery roots (they should be the size of large potatoes), put on to boil in a little salted water, and when tender remove from the water and set away until cool. Cut in slices about an eighth of an inch thick; sprinkle each slice with fine salt, sugar and white pepper; pour enough white wine vinegar over the salad to cover. A few large raisins boiled will add to the appearance of this salad. Serve cold in a salad bowl, lined with fresh lettuce leaves.
CELERY ROOT BASKETS
Buy large celery roots, parboil them and cut in shape of baskets and scallop the edge; boil beets until soft and cut them in small balls (like potato-balls). Set celery root baskets in French dressing for several hours to flavor and the beet-balls in boiling sugar and vinegar. Fill the baskets with pickled beet-balls; roll lettuce and cut it into shreds and put it around the celery root basket. The green lettuce, white basket and red balls form a pretty color scheme, and are delicious as a salad.
CHESTNUT SALAD
Equal parts of boiled chestnuts and shredded celery are combined. Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve on lettuce leaves.
COLD SLAW OR CABBAGE SALAD
Select a small, compact cabbage; strip off the outside leaves and cut the head in quarters. With a sharp knife slice very thin; soak in cold water until crisp; drain and dry between clean towels. Mix with hot dressing and serve when cold.
DRESSING FOR COLD SLAW
Beat the yolks of two eggs until light, add one tablespoon of sugar, one teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one cup of vinegar over, stir well and pour over the slaw.
This dressing may be cooked over boiling water if so desired. Care must be taken in adding the vinegar gradually, and add sliced onions to the salad.
CUCUMBER SALAD
Pare thickly, from end to end, and lay in ice-water one hour; wipe them, slice thin, and slice an onion equally thin. Strew salt over them, shake up a few times, cover and let remain in this brine for another hour. Then squeeze or press out every drop of water which has been extracted from the cucumbers. Put into a salad bowl, sprinkle with white pepper and scatter bits of parsley over them; add enough vinegar to cover. You may slice up an equal quantity of white or red radishes and mix with this salad.
CAULIFLOWER SALAD
Wash the cauliflower carefully, tie in a cloth and cook in boiling salt water until thoroughly tender. When done, remove the cloth, pour two tablespoons of lemon juice over the cauliflower and set it on the ice to cool. When ready to serve, separate the flowerets, lay them on lettuce leaves, cover with French dressing and sprinkle one tablespoon of chopped parsley over the top.
SALAD OF EGGPLANT (TURKISH STYLE)
Use small eggplants. Place on end of toasting fork under broiler gas flame until the peel is black; remove the skin. The eggplant will then be tender; chop with wooden spoon, add lemon juice, parsley chopped fine, and olive oil.
EGGPLANT SALAD (ROUMANIAN)
Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon, add a red onion cut fine, or garlic cut very fine salt and a little vinegar.
TOMATO SALAD (FRENCH DRESSING)
Take six firm red tomatoes, wash and wipe them neatly, slice them in thin slices with a very sharp knife. Line a salad bowl with lettuce leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve with French dressing.
MAYONNAISE OF TOMATOES (WHOLE)
Select tomatoes that are of uniform size, round, smooth and spotless, scald and take off outer skin, set away on ice until ready to serve. Serve on individual dishes, putting each on a lettuce leaf and pour a tablespoon of mayonnaise dressing over each tomato.
STUFFED TOMATOES
Select round, very firm and even sized tomatoes, cut off the top (reserve to use as a cover), scrape out the inside, being very careful to not break the tomato. Fill each tomato with some finely prepared “cold slaw,” cover with the top of the tomato, lay them on lettuce leaves and pour a mayonnaise dressing over each. You may lay them en masse on a decorated platter, heaping them in the shape of a mound, or serve individually.
STUFFED TOMATOES, CHEESE SALAD
Wash and skin six small tomatoes. Cut a piece from the stem end of each and when cold remove a portion of the pulp from the centre. Then sprinkle with salt and invert on the ice to chill. Mash to a paste one small cream cheese add two tablespoons of chopped pimento, one tablespoon of French mustard. Blend well, moisten with a French dressing and fill into the tomato shells. Arrange on a bed of crisp lettuce leaves and pour over each tomato a tablespoon of thick boiled dressing.
LIMA BEAN SALAD
Take two cups of cold, cooked Lima beans, two stalks of chopped celery, one dozen chopped olives, one teaspoon of onion juice, one teaspoon of salt, and a dash of red pepper. Mix thoroughly and serve on lettuce leaves with French dressing and garnish with green and red peppers cut in squares.
PEPPER AND CHEESE SALAD
Fill green peppers with a mixture of cream cheese and chopped olives. Set on the ice and then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches go well with this.
GREEN PEPPERS FOR SALAD
Put whole, green sweet pepper in boiling water and cook until tender. Place on platter and drain. Make a dressing of vinegar, salt, sugar and oil. Serve.
PEPPER SALAD
Cut the peppers lengthwise in half, and fill with a mixture of flaked, cold cooked fish and minced celery, mixed with mayonnaise.
POTATO SALAD, No. 1
Boil ten potatoes (small, round ones preferred) in their skins. When done, peel them while, still hot and slice in thin, round slices. Spread over the potatoes one onion, sliced fine, and sprinkle generously with salt and pepper, add one tablespoon of mustard seed, one-half tablespoon of celery seed, and one-half tablespoon of sugar.
Beat one egg until light, pour two tablespoons of goose or chicken fat, melted, over the eggs, stir well, add one-half cup of vinegar, pour over the seasoned potatoes: then add one-quarter cup of hot water and if necessary, add a little more vinegar, salt or pepper. One or two chopped hard-boiled eggs added improves the salad. Line a salad bowl with lettuce leaves, pour in the salad and decorate the top with grated hard-boiled eggs.
Melted butter may be used if for a milk meal or heated olive oil for a parve salad in place of the melted fat.
POTATO SALAD, No. 2
Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel them, just wash and scrub the potatoes thoroughly in cold water. Put them in a kettle with enough cold water, slightly salted, just to cover them; stand them over a brisk fire with the kettle covered until the water begins to boil; then turn down the heat, lift the cover of the kettle slightly and let the potatoes cook slowly till done. Drain off the water and stand the potatoes where they will get cold. But do not put them in a refrigerator. When quite cold, peel the potatoes and slice them very thin in a salad bowl. To every two layers of potato slices sprinkle over a very light layer of white onions sliced very thin. Texas onions are particularly fine for this purpose.
When the salad bowl is well filled pour over the salad a French dressing made of equal parts of oil and vinegar; let the vinegar be part tarragon; use a palatable amount of salt and pepper. When ready to serve, cover the surface of the salad with a stiff mayonnaise in which a suggestion of cream has been mixed. Ornament with quarters of hard-boiled eggs, boiled beets cut in fancy slices and a fringe of parsley around the edge of the bowl.
POTATO SALAD, No. 3
Put into a bowl two tablespoons of olive oil, one tablespoon of sugar, one teaspoon of salt, some pepper and one tablespoon of vinegar and mix all together. Cut into this in slices six hot potatoes. Then cut into small pieces two small onions, a little garlic, some parsley, six stuffed olives, three hearts of celery (or the end of it), six radishes, three slices of red beets and two hard-boiled eggs. Add this to the gravy in the bowl, mix well, and season to taste. Put all into a glass dish and pour over this a prepared mayonnaise dressing. Decorate with parsley, olives (whole), some lettuce and put in the centre some celery leaves.
SQUASH SALAD (TURKISH STYLE)
Grate off the skin of long squash (the kind that looks like cucumbers), cut the squash in slices, one-quarter of an inch thick, and fry in olive oil; prepare a sauce with a little vinegar, one-half teaspoon of prepared mustard, two tablespoons of olive oil, beat these ingredients very well; add two shallots or leeks, cut in small pieces, pour sauce over the squash and serve.
WALDORF SALAD
Mix an equal quantity of sliced celery and apples, and a quarter of a pound of pecans or English walnuts, chopped fine. Put over a tablespoon of lemon juice and sufficient mayonnaise dressing to thoroughly cover. To be absolutely correct, this salad should be served without lettuce; it can, however, be dished on lettuce leaves.
WATER-LILY SALAD
Boil twenty minutes, one egg for each lily; remove shell and while still warm cut with silver knife in strips from small end nearly to base; very carefully lay back the petals on a heart of bleached lettuce; remove yolks and rub them with spoon of butter, vinegar, a little mustard, salt and paprika; form cone-shaped balls, and put on petals, sprinkling bits of parsley over balls. Two or three stuffed olives carry out the effect of buds; serve on cut-glass dishes to give water effect.
MARSHMALLOW SALAD
Cut up one-quarter pound of marshmallows into small squares, also contents of one-half can of pineapple. Let the marshmallows be mixed with the pineapples quite a while before salad is put together; add to this one-quarter pound of shelled pecans. Make a drip mayonnaise of one yolk of egg into which one-half cup of oil is stirred drop by drop; cut this with lemon juice, but do not use any sugar; to two tablespoons of mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green lettuce-leaves.
COTTAGE CHEESE SALAD
Mix thoroughly one pound of cheese, one and one-half tablespoons of cream, one tablespoon of chopped parsley and salt to taste. First fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper, then pack in three layers, putting two or three parallel strips of pimento between layers. Cover with waxed paper and set in a cool place until ready to serve; then run a knife around the sides and invert the mold. Cut in slices and serve on lettuce leaves with French dressing and wafers. Minced olives may be used instead of the parsley, and chopped nuts also may be added.
CREAM CHEESE SALAD
Moisten a cream cheese with cream and beat to a froth. Arrange in a mound shape on a dish and turn preserved gooseberries over it. Serve with biscuits.
CREAM CHEESE SALAD WITH PINEAPPLES
Serve one slice of Hawaiian pineapple on lettuce leaves. On the pineapple slice place a spoon of cream cheese and some chopped walnuts and top off with a dash of mayonnaise dressing.
FRUIT SALAD
Slice one pineapple, three oranges, and three bananas. Pour over it a French mayonnaise, put on lettuce leaves and serve at once. For those who do not care for the mayonnaise, make a syrup of one cup of sugar and one-half cup of water, boil until thick, add juice of lemon, let slightly cool, then pour over fruit. Let stand on ice one to two hours. Another nice dressing is one cup of claret, one-half cup of sugar, and piece of lemon. Always use lemon juice in preference to vinegar in fruit salads. All fruits that go well together may be mixed. This is served just before desert.
FRUIT AND NUT SALAD
Slice two bananas, two oranges and mix them with one-half cup of English walnuts and the juice of one-half lemon with French dressing. Serve on lettuce leaves.
GRAPE-FRUIT SALAD
Cut the grape-fruit in halves and remove the pulp, being careful to get none of the tough white skin. Mix with bananas and oranges and stir in white mayonnaise dressing. Remove all skin from the inside, of the grape-fruit and fill with the mixture, heaping it high and ornamenting with maraschino cherries. Lay each half in a bed of lettuce leaves and serve.
BANANA DAINTY
Cut the bananas in half crosswise and arrange them on a plate, radiating from the center. Sprinkle with grated nuts or nutmeg and heap white mayonnaise in the center. Garnish with maraschino cherries.
HUNGARIAN FRUIT SALAD
Mix together equal parts of banana, orange, pineapple, grapefruit and one-half cup of chopped nuts. Marinate with French dressing. Fill apple or orange skins with mixture. Arrange on a bed of watercress or lettuce leaves. Sprinkle with paprika.
NUT SALAD
Make a plain grape-fruit salad. When you have it ready to serve, cover the top thickly with finely chopped almonds or pecans mixed. Pour over French dressing.
RUSSIAN FRUIT SALAD
Peel and pit some peaches, cut in slices and add as much sliced pineapple, some apricots, strawberries and raspberries, put these in a dish. Prepare a syrup of juice of two lemons, two oranges, one cup of water and one pound sugar, a half teaspoon of powdered cinnamon, grated rind of lemon, add one cup red wine and a half glass of Madeira, arrak or rum. Boil this syrup for five minutes, then pour over the fruit, tossing the fruit from time to time until cool. Place on ice and serve cold.
FISH SALAD
Take one pound cold boiled fish left over from the day previous, or boil fresh fish and let cool, then skin, bone and flake. If fresh fish is used, mix two tablespoons of vinegar, a pinch of salt and pepper with the fish. Make a mayonnaise dressing (French mayonnaise preferred), and mix half with the fish, leaving other half to spread over top of salad, after it is put in bowl. Serve either with or without lettuce leaves.
FISH SALAD FOR TWENTY PEOPLE
Boil four pounds of halibut, cool and shred fish. Marinate the fish as directed. When ready to serve add six hard-boiled eggs chopped, and one pint bottle of pickles or chow-chow. The pickle may be omitted and celery cut fine be added. When these are well mixed serve on lettuce leaves with mayonnaise dressing, of which one pint will be required.
MAYONNAISE OF FLOUNDER
Put some fillets of flounder into boiling water with a little salt and lemon juice, and cook until tender, then drain thoroughly.
When cold, put them in the center of some chopped lettuce, cover with mayonnaise sauce and garnish with slices of tomatoes and hard-boiled eggs.
HERRING SALAD, No. 1
Soak four herrings in cold water overnight, and then rinse several times in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel two apples, and cut in dice. Mix with herring, then add one-half cup of coarsely chopped almonds and one onion chopped fine. Remove the milsner or soft egg from the inside of herring, and mash perfectly smooth. Add one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix well, and then pour over herring, stirring with a fork to prevent mashing. Set in ice-box until ready to serve. Put sliced lemons on top. Herring can be left whole, dressing made and poured over whole herrings.
HERRING SALAD, No. 2
Soak three nice herrings in cold water three hours. Then remove the head and tail and bones. With a scissors cut in pieces as small as dice, add one-half cup of English walnuts cut fine, one tablespoon of boiled beets cut fine, two tablespoons of capers, one large apple cut in small pieces and one dill pickle cut up. Then take the soft egg (milchner) and mix with two cups of white vinegar until soft, add one teaspoon of sugar, three cloves and allspice and pour the sauce over the ingredients. The sauce should not be too thick. Mix all well together, and serve a spoonful on a lettuce leaf for each person.
This salad will keep for weeks.
HUNGARIAN VEGETABLE SALAD
Mix together one cup each of cold cooked peas, beans, carrots, and potatoes. Cover with French dressing and let stand for twenty minutes. Add one cup of smoked salmon or haddock, cut in small pieces, the chopped whites of four hard-boiled eggs and two stalks of celery. Mix thoroughly, garnish top with yolk of egg pressed through a wire sieve; and with cucumbers and beets, cut in fancy shapes.
SALMON SALAD
Either cold boiled salmon or the canned variety may be used. In the latter event wash the fish, in cold water, drain and expose to the outside air for at least one hour, as this removes any suggestion of the can. Flake the fish into small particles and to each cupful of the fish add the same quantity of shredded lettuce, one coarsely chopped hard-boiled egg, three slices of minced cucumber and six chopped olives. Mix the ingredients well, moisten with either a mayonnaise or boiled dressing and serve in individual portions in nest of heart lettuce leaves. Mask each portion with a tablespoon of dressing and garnish with capers and grated egg yolk.
MAYONNAISE ESPECIALLY FOR SALMON
Rub the yolks of two hard-boiled eggs to a powder, then add eight tablespoons of cream very gradually to them, also white pepper, a pinch of salt and a mere suspicion of cayenne pepper. Lastly add two tablespoons of white vinegar. It is very important that this last ingredient be put in drop by drop, otherwise the mixture will curdle.
MACKEREL SALAD
Procure a nice fat mackerel, boil, and when cold, proceed same as for “Salmon Salad,” only do not cut the pieces quite as small.
MONTEREY SALAD
Select fine lemons, wipe carefully, scoop out the pulp, remove the tough inner skin and seeds, and to the rest add one box of boneless sardines, finely chopped, one teaspoon of French mustard, two hard-boiled eggs chopped, some tabasco sauce, and mayonnaise. Fill each cup with the mixture. Cut a small slice from the bottom of the lemon, so that it will stand firmly. Garnish with chopped egg and chopped parsley, and serve on lettuce leaves.
RUSSIAN SALAD
Cut up all kinds of pickled cucumbers, small and large, sweet and sour, also (senf) mustard pickles, into very small lengths, also pickled beans and capers. Add six herring, which you have soaked in water for twenty-four hours; skin and take out every bone, cut up as you did the pickles. Add half a pound of smoked salmon, also cut into lengths, six large apples chopped very fine, and one onion grated; mix all thoroughly and pour a rich mayonnaise dressing over all. Next day line a salad bowl with lettuce leaves, fill in the salad and garnish with hard-boiled eggs, nuts, and capers.
NIAGARA SALAD
Pick or grind one thick slice of cold, cooked salmon. Make a dressing of mayonnaise, to which add one tablespoon of French mustard, one green onion chopped fine, one tablespoon of small Mexican peppers, one tablespoon of pimentos. Mix this dressing into the picked salmon.
CHICKEN SALAD
Place the chicken in boiling water, add one onion, a bay leaf and six cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce the heat to below the boiling point, and let it cook until tender. Let chicken cool in the broth.
By cooking it in this manner the dark meat will be almost as white as the meat of the breast. When the chicken is cold, cut into half inch cubes, removing all the fat and skin. To each pint allow one tablespoon of lemon juice, sprinkle the latter over the prepared chicken and place on ice. When ready to serve, mix the chicken with two-thirds as much white celery, cut into corresponding pieces: meanwhile prepare the following mayonnaise: Rub the yolks of two hard-boiled eggs as fine as possible, add one teaspoon of salt, then add, a drop at a time, one teaspoon of the finest olive oil. Stir constantly, add one teaspoon of prepared mustard and while pepper, and two teaspoons of white sugar; whip the white of one egg to a froth and add to the dressing; add about one-half cup of vinegar last, a spoonful at a time. Put the salad into the dressing carefully, using two silver forks; line the salad bowl with lettuce leaves, and garnish the top with the whites of hard-boiled eggs chopped up, or cut into half-moons. Garnish this salad with the chopped yolks and whites of hard-boiled eggs, being careful to have the whites and yolks separate. A few olives and capers will add to the decoration.
CHICKEN SALAD FOR TWENTY PEOPLE
Boil two large chickens in enough water to cover them, add salt while boiling; when very tender remove from the fire and allow the chickens to cool in the liquor in which they were boiled, when cold skim off every particle of fat, and reserve it to use instead of oil. If possible boil the chickens the day previous to using. Now cut the chickens up into small bits (do not chop), cut white, crisp celery in half inch pieces, and sprinkle with fine salt, allowing half as much celery as you have chicken, mixing the chicken and celery, using two silver forks to do this. Rub the yolks of six hard-boiled eggs as fine as possible, add one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat that has been skimmed off the broth, adding one at a time, stirring constantly, one tablespoon of best prepared mustard, two teaspoons each mustard seed and celery seed, and two tablespoons of white sugar; add gradually, stirring constantly, one cup of white wine vinegar. Pour this dressing over the chicken and celery and toss lightly with the silver forks. Line a large salad bowl with lettuce leaves, pour in the salad and garnish the top with the chopped whites of six hard-boiled eggs; pour a pint of mayonnaise over the salad just before serving. A neat way is to serve the salad in individual salad dishes, lining each dish with a lettuce leaf, garnish the salad with an olive stuck up in the center of each portion.
The bones of the chicken may be used for soup, letting them simmer in water to cover for three hours.
BRAIN SALAD
Scald brains with boiling hot water to cleanse thoroughly. Boil until tender, in fresh cold salt water, being careful to remove from water while it is yet firm. Slice lengthwise and lay in dish. Pour over one-half cup of vinegar, which has been sweetened with a pinch of sugar to remove sharp taste, pinch of salt and pepper. Garnish with parsley and serve cold. Can also be served with mayonnaise.
SWEETBREAD SALAD
Take cucumbers and cut lengthwise to serve the salad in; scrape out the inside and salt well, then squeeze and use this to mix with the filling. Take a pair of sweetbreads, or calf’s brains, wash well, and boil; when done, throw in cold water at once and skim them; chop fine, add bunch of celery (if you can get it), one can of French peas, scraped part of cucumber; mix all together and season. Make a mayonnaise, mix with it, and fill the cucumber shells; keep all cold, and serve on lettuce leaf.
VEAL SALAD
Cut cold veal in half-inch slices, season with two tablespoons of vinegar, pinch of salt and pepper. Make a dressing using the yolks of three hard-boiled eggs, mashed smooth, add gradually two tablespoons of melted cold chicken or turkey grease, stir until smooth and thick, then add one teaspoon of prepared mustard, large pinch of salt and pepper, one teaspoon of sugar, one teaspoon each of mustard and celery seed, and five tablespoons of white vinegar. Mix the dressing well with the veal, and serve with or without lettuce leaves.
NEAPOLITAN SALAD
Take some white meat of a turkey, cut up fine, cut up a few pickles the same way, a few beets, one or two carrots, a few potatoes (the carrots and potatoes must be parboiled), also a few stalks of asparagus; chop up a bunch of crisp, white celery; a whole celery root (parboiled), sprinkle all with fine salt and pour a mayonnaise dressing over it. Line the salad bowl with lettuce leaves or white cabbage leaves. Add a few hard-boiled eggs and capers; garnish with sprigs of fresh parsley.
POLISH SALAD, OR SALAD PIQUANT
Lay half a dozen or more large salt pickles in water for about six hours, then drain off all the water. Chop up two sour apples, one large onion or two small ones, chop the pickles and mix all thoroughly in a bowl and sprinkle over them a scant half teaspoon of pepper (white) and a tablespoon of sugar (either white or brown), adding a pinch of salt if necessary. Pour enough white wine vinegar over all to just cover. Do not make more at a time than you can use up in a week, as it will not keep longer.
*FRESH FRUITS AND COMPOTE*
Always select the best fruit, as it is the cheapest, and requires less sugar; and where every piece of fruit or every berry is perfect, there is no waste. Raspberries are apt to harbor worms and therefore the freshly picked berries are safest.
BLUEBERRIES
Wash and pick over carefully, drain off all the water, sprinkle powdered sugar over them and serve with cream or milk.
RASPBERRIES
Pick over carefully, set on ice, and serve in a dish unsugared. Strawberries may be served as above.
RASPBERRIES AND CURRANTS
These berries, mixed, make a very palatable dish. Set on ice until ready to serve. Then pile in a mound, strewing plenty of pulverized sugar among them. As you do this, garnish the base with white or black currants (blackberries look pretty also) in bunches. Eat with cream or wine.
STRAWBERRIES
Pick nice ripe berries, pile them in a fruit dish. Strew plenty of pulverized sugar over them and garnish with round slices or quarters of oranges, also well sugared.
BANANAS
May be sliced according to fancy, either round or lengthwise. Set on ice until required. Then add sugar, wine or orange juice. In serving, dish out with a tablespoon of whipped cream.
CHILLED BANANAS
Cut ice-cold bananas down lengthwise, and lay these halves on a plate with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat with a fork or spoon after sprinkling with lemon juice and dipping in sugar.
GRAPE FRUIT
Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar, or loosen pulp; cut out pithy white centre; wipe knife after each cutting, so that the bitter taste may be avoided. Pour in white wine or sherry and sprinkle with powdered sugar, and let stand several hours in ice-chest to ripen. Serve cold in the shell. Decorate with maraschino cherry.
ORANGES
Cut an orange in half crosswise. Place on an attractive dish, scoop out the juice and pulp with a spoon and sweeten if necessary.
PINEAPPLE
Peel the pineapple, dig out all the eyes, then cut from the core downward, or chop in a chopping-bowl, and set on ice until ready to serve. Then sugar the fruit well, and form into a mound in a dish. Garnish the base well with leaves or small fruit of any kind. You may squeeze the juice of one orange over all.
PEACHES
Peel fine, ripe freestone peaches. Cover plentifully with pulverized sugar, and serve with whipped cream. The cream should be ice cold. Peaches should not be sliced until just before dining, or they will be very apt to change color.
WATERMELONS
Use only those melons that are perfectly ripe. Do not select those that are very large in circumference; a rough melon with a bumpy surface is the best. Either cut in half or plug and fill with the following: Put on to boil some pale sherry or claret and boil down to quite a thick syrup with sugar. Pour this into either a plugged melon or over the half-cut melon, and lay on ice for a couple of hours before serving. If you use claret you may spice it while boiling with whole spices.
SNOWFLAKES
Grate a large cocoanut into a fruit dish, and mix it thoroughly and lightly with pulverised sugar. Serve with whipped or plain sweet cream.
TUTTI-FRUTTI
Slice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle with pulverized sugar, and serve either with wine or cream. You may use both.
RIPE TOMATOES
Select nice, large, well-shaped tomatoes, pare, slice and put on ice. When ready to serve sprinkle each layer thickly with pulverized sugar.
PINEAPPLE SOUFFLE
Take a nice ripe pineapple, grate it and sweeten to taste. Beat the whites of two eggs stiff and mix with the pineapple. Before serving, whip half a pint of cream and put on the pineapple.
FROSTED APPLES
Pare and core six large apples. Cover with one pint of water and three tablespoons of sugar; simmer until tender. Remove from the syrup and drain. Wash the parings and let simmer with a little water for one-half hour. Beat the white of one egg to a stiff froth and add one tablespoon of sugar. Coat the top of the apples lightly with the meringue and place in a cool oven to dry. Strain the juice from the parings, add two tablespoons of sugar, return to the fire and let boil for five minutes; add a few drops of lemon juice and a little nutmeg, cool and pour around the apples.
APPLE FLOAT
Peel six big apples and slice them. Put them in a saucepan with just enough water to cover them and cook until tender. Then put them through a colander and add the grated rind and juice of half a lemon, sweeten to taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites of four eggs and put the dish on ice. Serve with whipped or plain cream.
APPLE DELIGHT
Put a layer of apple sauce in a buttered pudding dish, dot with butter, add a layer of chopped peaches and apricots, sprinkle with blanched almonds ground rather coarsely, repeat until the pan is full; pour the peach juice over the mixture and bake for one hour.
APPLE COMPOTE
Take six apples (“Greenings,” “Baldwins” or “Bellflowers”), pare, quarter, core and lay them in cold water as soon as pared. Then take the parings and seeds, put in a dish with a cup of water and a cup of white wine, and boil for about fifteen minutes. Strain through a fine sieve, then put on to boil again, and add half a cup of white sugar and the peel of half a lemon. Put in the apples and let them stew for fifteen minutes longer. When the apples are tender, take up each piece carefully with a silver spoon and lay on a platter to cool. Let the syrup boil down to about half the quantity you had after removing the apples, and add to it the juice of half a lemon. Lay your apples in a fruit dish, pyramid shape, pour the syrup over them, serve.
BAKED APPLES
Take large, juicy apples, wash and core them well, fill each place that you have cored with brown sugar, cinnamon and raisins, and put a clove in each apple. Lay them in a deep dish, pour a teacup of water in the dish, and put a little sugar on top of each apple. When well done the apples will be broken. Then remove them carefully to the dish they are to be served in and pour the syrup over them. To be eaten cold. If you wish them extra nice, glaze them with the beaten white of an egg, half a cup of pulverized sugar and serve with whipped cream.
STEAMED SWEET APPLES
For this dish use sweet apples, and steam in a closely covered iron pot for three-quarters of an hour.
Quarter and core five apples without paring. Put into the pot and melt beef drippings; when hot, lay a layer of apples in, skin down, sprinkle with brown sugar, and when nearly done, turn and brown; place on a platter and sprinkle with sugar.
FRIED APPLES
Quarter and core five apples without paring. Put into a frying-pan one cup of sugar, one tablespoon of butter and three tablespoons of water. Let this melt and lay in the apples with the skin up. Cover and fry slowly until brown.
APPLE SAUCE VICTORIA
Pare, quarter and core the apples. Set on to boil in cold water, and boil them over a very brisk fire; when they are soft mash with a potato masher and pass the mashed apples through a sieve. Sweeten to taste and flavor with a teaspoon of vanilla. This way of seasoning apples is