Part 3

Use a quarter of a lb of dried beef shredded very fine. Into a pan put 1 tablespoon of butter, let it melt, then add 1¹⁄₂ tablespoons of flour. Rub it to a smooth paste, pour in 1 cup of milk or cream, add a dash of paprika, then the beef, allow it to boil up then serve on rounds of toast.

Veal Cutlets.

Cut slices of veal in pieces for serving, sprinkle with salt and pepper. Dip in flour, egg and lastly bread or cracker crumbs and fry slowly in hot fat until a light brown. Remove from the pan, add 1 tablespoon of flour and water enough to make the quantity of gravy desired. Arrange cutlets on a hot platter and pour gravy around the cutlets. A tomato sauce may be used if preferred.

Corn Fritters.

Make a batter of 1 cup of flour, ¹⁄₂ teaspoon of baking powder, a little salt, 1 beaten egg and 1 cup milk, add 1 cup of corn and fry in hot lard.

Corn Beef Hash.

Take equal parts of corn beef or any kind of meat and cold potatoes. Mix well and put in a spider with a tablespoon of melted butter and enough water to make it moist. Season to taste and cook very slowly. This makes a good dish for breakfast as well as luncheon.

Meat Pie.

Take 2 cups of flour, a pinch of salt, 2 teaspoonsful of baking powder, 2 tablespoons of shortening, 1 egg, well beaten, 1 cup of milk, stir until a smooth batter and lay over chicken or any kind of meat, well seasoned with pepper, salt and butter and a cup or more of hot water to make the meat moist.

Meat Balls.

1 pint cold roast beef or any other meat, ¹⁄₂ pint of stale bread crumbs, ¹⁄₂ teaspoon of grated rind of lemon, 1 teaspoon of salt, 2 eggs slightly beaten, ¹⁄₂ cup of flour, drop meat balls into this batter and then into smoking fat.

Omelet.

Beat the white and yolks of three to five eggs separately. Then add a tablespoon of milk for each yolk, add pinch of salt and pepper. Have the frying pan quite hot and let a small piece of butter melt in it then throw the yolks, milk, pepper and salt which have been mixed into the whites and put all into the frying pan, when set turn over into a fold. This is delicious and should be eaten hot as it may fall.

Scrambled Eggs.

Take three to five eggs and put them in a frying pan with a piece of butter when the butter has melted put in your eggs with a little pepper and salt, when they begin to set take a cooking fork, a tin one is better and stir them, do not let them get too dry. Serve them quite soft.

EGGS COOKED IN DIFFERENT WAYS

Try the freshness of eggs by putting them into a pan of cold water. Those that sink the soonest are the freshest. Never attempt to boil any egg without watching a clock or egg timer. Let the water boil before the eggs are put in. In three minutes an egg will boil soft, in four the white part is completely cooked, in 10 it is hard enough for a salad.

Poached Egg.

Drop nice fresh egg in boiling water with a pinch of salt, when the white has nicely set remove carefully on slice of toast bread and serve hot.

Deviled Eggs.

Boil eggs hard, shell and cut in halve slipping the yolk into a dish, cut with a spoon until fine.

Dressing for Deviled Eggs.

1 tablespoon of melted butter, 1 of vinegar, 1 teaspoon of sugar and 1 scant teaspoon of mustard, add salt and pepper and pour over the yolk. Mix all together and replace in the whites of the eggs. Cut a slice from the end so they will stand and place on a dish. Garnish with lettuce.

Egg Timbales.

6 eggs, ¹⁄₂ cup of milk, 1 teaspoon salt, 2 dashes of pepper, 1 teaspoon of chopped parsley, ¹⁄₄ teaspoon of onion juice. Beat eggs add seasoning and stir all in the milk, butter mould and fill and let stand in pan of hot water in oven till set.

Curried Eggs.

Boil eggs hard, remove from the shell and serve hot with cream sauce as follows:--1 tablespoon of butter, 1 tablespoon of flour, pinch of salt. Heat 1 cup of milk or cream, stir in butter and flour and salt till it is smooth and thick, add a curried sauce to taste and pour over the eggs.

Egg Nests.

1 cup of chopped meat, ¹⁄₂ cup of bread crumbs or rice, ¹⁄₄ teaspoon of salt, butter, little pepper and moisten with water. Put in muffin pans leaving hole in center into which break an egg. Bake and serve hot.

SANDWICHES

The best sandwiches are made from bread one day old. Always cream the butter before buttering the bread. Spread the loaf with butter before cutting the slice from the loaf. Cut each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and cover with another slice. Press the slices to-gether, cut off all crust and cut in any shape desired.

Lettuce Sandwich.

Butter thin slices of bread, arrange on bread crisp lettuce leaves spread with mayonnaise dressing.

Nut Sandwich.

Mix one cup each of chopped peanuts and walnuts with two tablespoons of mayonnaise dressing. Spread between buttered slices of brown bread.

Chicken Sandwich.

Put through the meat chopper one cup of cold chicken add to it one cup of celery cut very fine and four tablespoons of mayonnaise dressing. Butter thin slices of white bread and spread.

Club Sandwich.

Toast a slice of bread evenly and lightly and butter it. On one half put first a thin slice of bacon which has been broiled till dry and tender, next a slice of the white meat of either turkey or chicken over one half of this place a slice of a ripe tomato and over the other half a tender leaf of lettuce. Cover these with a generous layer of mayonnaise dressing and complete this with the remaining piece of toast.

Egg Sandwich.

Chop the whites of hard boiled eggs, mix the yolks smooth with mayonnaise dressing, add the whites and spread on thin slices of buttered bread.

Ham Sandwich.

Butter thin slices of white bread and put thin slices of ham spread lightly with prepared mustard lay between two slices of bread.

Cream Cheese Sandwich.

After cutting the crust from the bread, cut in very thin slices and butter lightly. Put two slices together with the filling, cream cheese or cottage cheese, in which has been chopped olives. Brown bread is excellent.

SALAD DRESSING

French Dressing.

4 tablespoons of salad oil, 2 tablespoons lemon juice, or vinegar, ¹⁄₂ teaspoon of salt, ¹⁄₂ teaspoon of pepper. Place a small piece of ice in a bowl, add the oil and lemon juice or vinegar, beat with a fork until the dressing is thick. Remove ice and place the dressing in a cold place until ready to serve.

Boiled Salad Dressing.

1¹⁄₂ teaspoons of mustard, 1¹⁄₂ teaspoons of salt, 2 teaspoons of paprika, 1¹⁄₂ teaspoons of melted butter, 2 egg yolks, ¹⁄₄ cup of vinegar. Mix ingredients in order given in the top of a double boiler, cook over hot water until thick like soft custard, pour immediately into cold bowl and ¹⁄₂ cup of cream which has been beaten stiff.

Mayonnaise Dressing.

1 teaspoon each mustard, salt and sugar, few grains cayenne pepper. Yolks 2 eggs, 2 tablespoons each vinegar, lemon juice, 1¹⁄₂ cups of salad oil. Mix dry ingredients and eggs yolks and when well mixed add oil gradually drop by drop at first, stir constantly as the mixture thickens, thin with vinegar or lemon juice, alternately until all is used beating constantly. All the ingredients should be kept cold while making this dressing.

Thousand Island Dressing.

1 cup of mayonnaise dressing, 1 cup of whipped cream, 1¹⁄₂ cups of Chile Sauce or catsup, 2 tablespoons minced pimentos, 2 tablespoons minced green pepper, 1 tablespoon chopped cucumbers, 1 tablespoon chopped nuts. 1 tablespoon Worchester Sauce. Mix in the order given and use at once.

SALADS

Every salad, no matter how plain and simple it may be should be made to look inviting and tempting. The method of draining or drying is a very easy performance so long as the salad leaves whatever they may be are almost free from moisture. This is effected best by putting the leaves which should be broken, not cut with knife into a wire basket and drying them well until the outer moisture of the leaves is well absorbed. The salad then is ready for mixing.

Any cold boiled vegetables left over from dinner is useful as giving variety to salad and helps to make a good accompaniment to cold meats served to luncheons.

Waldorf Salad.

2 cups of celery chopped fine, grated rind of 1 orange, 1 cup of apples cut in dice, 1 cup of chopped English walnuts, mix all together and place on nest made of lettuce leaves and dressing on top.

Pear Salad.

Use canned pears, place ¹⁄₂ pear in nest of lettuce with mayonnaise dressing over the top and ¹⁄₂ cup of chopped English Walnuts sprinkled over the top of each salad.

Shad Roe Salad.

Soak the roe in cold water 5 minutes then lay it carefully into a pan with 1 qt of boiling water, 2 teaspoons of salt, 1 teaspoon minced onion, ¹⁄₂ of bay leaf, 1 teaspoon of mixed whole spice and 2 tablespoon of lemon juice. Pour off the water, add cold water carefully so as not to break the roe. Add a piece of ice and when the roe is chilled and firm, dry it in a napkin. Divide it into long strips and then cut in slices. Serve on lettuce leaves pour French dressing over the whole.

Fruit Salad.

Blanch the meats of 2 dozen English Walnuts and break in pieces, skin and seed 2 dozen white grapes, cut 1 pineapple in slices and slice cubes slice 3 bananas separate the sections of 2 large oranges and remove all skin. Arrange each in piles, pour over a dressing made of ¹⁄₂ cup of Madeira wine, 1 cup of sugar, 2 tablespoons of lemon juice and ¹⁄₂ cup of orange juice. Garnish with Maraschino cherries.

Sweetbread Salad.

Soak 1 pair of sweetbreads in cold water for 20 minutes, then cook in boiling salted water 12 minutes. Cool and cut in slices, mix with 1 cup of celery cut in small pieces, cover with french dressing and chill for at least ¹⁄₂ hr. Serve in nests made of the crisp inner leaves of a head of lettuce and garnish with 1 cup of mayonnaise dressing.

Potato Salad.

Cut 6 cold boiled potatoes into even dice, mix with these chopped whites of 3 hard boiled eggs. Mix the yolk with a scant teaspoon of dry mustard and stir into it a large cup of thick sour cream, add a little paprika, pour the dressing over the potatoes and mix gently.

Salmon Salad.

Place on a bed of lettuce leaves in a flat salad bowl the contents of a can of salmon freed from oil and bones and flaked. Pour over the fish a little boiled salad dressing or mayonnaise and garnish with slices of hard boiled eggs and lemon.

Asparagus Salad.

Take a can of asparagus or fresh cooked asparagus, drain asparagus and chill and place on nest of crisp lettuce leaves with mayonnaise dressing.

PIES

CAUTION

Paste for pies should be quite thin and rolled a little larger than the tin to allow for shrinkage. Allow more paste for the upper than the under crust and be sure to perforate the former. Always brush the under crust with cold water and press the upper one down on it. When baking juicy fruit pies make an incision in the crust and place a small funnel shaped piece of paper into the incision. This will keep the juice from escaping at the sides of the pie. Never grease pie tins. Properly made pastry will grease its own tins. For baking pastry requires from 30 to 45 minutes.

Crust for Pies.

Use ³⁄₄ of a cup of shortening to each cup of flour. You may use all lard or part butter if preferred. Take the shortening with level teaspoon of salt and mix in the flour then stir in as little water as possible and form with a spoon into a very stiff paste. Put it on a mixing board and roll out lightly for your pies. Always make a few slits in the upper crust to allow the steam to escape. Never put the filling in until you are ready to bake it.

Apple Pie.

Take ripe tart apples, pare, core and cut them into very thin slices, fill the under crust, then strew over the apples as much sugar as you think they require, a little nutmeg or cinnamon to taste and bits of butter. Cover with the upper paste, make a few small incisions in the middle of the upper crust and bake in a mild oven.

Lemon Pie No. 1.

4 eggs, 1¹⁄₂ cups of sugar, 2 heaping tablespoons of cornstarch, the grated rinds and juice of a lemon, 2 lemons, 1¹⁄₂ cups of boiling water. Beat the yolks and whites of the eggs separately. To the beaten yolk add the sugar, cornstarch, lemon juice, rind and last the boiling water. Cook in a double boiler and when it begins to thicken add to it ¹⁄₂ of the beaten whites, stir this in thoroughly and let it cook until it is as thick as desired. Use the remaining whites of the eggs for the meringue on top of the pie. After your custard has cooled, fill your pie tins and pile the meringue on top and bake in a very slow oven to a light brown.

Lemon Pie No. 2.

The juice and grated rind of 1 lemon, 1 cup of sugar, the yolks of 2 eggs, 3 tablespoons of sifted flour, milk to fill the plate. This makes a large pie and should be made with an undercrust but not any top crust, bake nearly done then take from the oven and pour over it a frosting made of the beaten whites of 2 eggs and 2 tablespoons of powdered sugar, set back in the oven and brown lightly.

Buttermilk Pie.

2 tablespoons of butter, 1 cup of sugar, yolk of 2 eggs, 2 scant tablespoons of buttermilk, and the whites of 2 eggs, well beaten. Flavor with lemon and bake with one crust. This will make 2 pies and is delicious.

Cream Pie.

Make a rich paste, roll out and cover your plates.

CREAM:--Put a pint of milk to boil, break 2 eggs into a dish and add 1 cup of sugar, ¹⁄₂ cup of flour, after beating well, stir into the milk as it commences to boil, stir until it thickens use any flavor you prefer, fill the pie tins and bake.

Cocanut Pie.

1 pint of milk, add 2 eggs well beaten, 1 scant teaspoon of salt, 2 large tablespoons of cornstarch. The cornstarch should be mixed smooth with milk and eggs beaten up in it, sweeten, season to taste with nutmeg. Pour into the pie pans lined with paste, bake in a moderate oven.

Cherry Pie.

Line the dish and with ripe cherries regulating the quantity of sugar used by their sweetness, sift over this a small tablespoon of flour, a little butter and a sprinkle of cinnamon or nutmeg, then cover and bake.

Rhubarb Pie.

Skin the stalk, cut in small pieces, line the plate and well with raw fruit, strew lavishly with sugar and sprinkle over this a little flour and flavor with cinnamon and pieces of butter strewed over the top. Cover and bake about ³⁄₄ of an hour.

Peach Pie.

Make a nice short crust and cover the pie dishes, have ready pared and quartered ripe peaches or canned peaches, put a layer of them in a dish, sprinkle thickly with sugar, bits of butter and sprinkle with cinnamon and 1 tablespoon of flour, roll out another crust, double it over and cut a row of slits through the center, wet the edge of the lower crust, press lightly on the edges, trim it around, close to the dish with a knife dipped in flour and bake in a quick oven ¹⁄₂ to ³⁄₄ of an hour. All fruit pies should be eaten the day they are baked.

Mince Pie.

Boil 4 lbs of lean meat, chop very fine, add twice the quantity of apples, also chopped and ¹⁄₂ lb of raw suet chopped very fine, then add 3 lbs of seeded raisins, 2 lbs of currants, 2 lbs of citron chopped, grated rind and juice of 4 lemons, sweeten to taste with brown sugar and add 3 qts of cider and 1 pint Madeira Wine, 1 tablespoon of cinnamon, cloves, mace. This mixture can be put in glass jars to use when needed, between 2 rich pie crusts for pie.

Pumpkin Pie.

2 teacups of pumpkins, 2 eggs, 3 cups of milk, ¹⁄₂ teaspoon of salt, 1 tablespoon cornstarch, 1 tablespoon cinnamon, ginger, 1 cup of sugar.

Berry Pie.

Make a rich crust and line the pie dishes, put in the fruit with ¹⁄₂ cup of sugar, bits of butter and 1 tablespoon of flour, sprinkle over the top. An egg beaten up and added to it will keep it from running out.

Chocolate Pie.

2 cups of milk, 2 eggs, ²⁄₃ cups of sugar, 2 tablespoons of corn starch, 2 tablespoons of chocolate, butter, size of a hickory nut. Heat milk, chocolate and sugar together, then add cornstarch dissolved in a little cold milk and the beaten yolks of the eggs. Let all cook until thickened. Flavor with vanilla and bake with only the under crust. When baked cover with 2 beaten whites of eggs mixed with a little sugar. Put in oven again and brown slowly.

Sweet Potato Pie.

Take 1 cup of sweet potatoes and rub through a colander, then add ¹⁄₂ cup of butter, beat it to a cream, then add ¹⁄₂ cup of sugar, 1 pint of milk, 2 eggs well beaten, 1 tablespoon of cinnamon, ¹⁄₂ of ginger. Bake with one crust, to be eaten cold.

Apple Dumplings.

Make a light biscuit dough and roll quite thin, cut in pieces about four inches square and roll in each ¹⁄₂ of an apple cut in pieces. Put in a deep tin, 1 cup of sugar, ¹⁄₂ cup of butter, 1 large cup of boiling water, lay the dumplings in and bake one-half hour.

Strawberry Short Cake Crust No. 1.

1 qt of flour, ¹⁄₂ cup of butter, 3 teaspoons of baking powder wet with cold water with 1 level teaspoon of salt.

Strawberry Short Cake No. 2.

1 cup of sugar, 1 cup of milk, 1 egg, 1 tablespoon of melted butter, 2¹⁄₂ cups of flour, 2 teaspoons of baking powder, 1 level teaspoon of salt, mix a cake, bake in layers and put berries between and over the top and serve with whipped cream.

The berries that you put between the layers are better mashed and seasoned with sugar to taste.

German Peach Pie.

Beat 1 egg, add 1 cup of milk, a little salt, 2¹⁄₂ cups of flour, 2 tablespoons melted butter and 1 heaping teaspoon of baking powder. Spread in a shallow tin and cover with slice peaches and sugar. Serve with maple syrup or any good sauce. Apples are good in place of peaches.

Prune Short Cake.

Sift together twice, 2 cups of flour, 4 teaspoons of baking powder, 1¹⁄₂ teaspoons of salt, 2 large tablespoons of sugar. Blend with this mixture ¹⁄₂ cup of butter and ³⁄₄ cup of milk mixed with beaten yolks of 2 eggs. Bake in layers. Use best prunes, soak several hours, then let them cook very slowly without boiling until tender but not broken, adding the sugar when half done. To 1 pint of prunes allow 1 tablespoon sugar and 1 teaspoon lemon juice, when the prunes are done, remove them carefully and cook the juice until like syrup. On the lower layer of shortcake place prunes with syrup poured over, on the top use prunes well drained. Then heap lightly with whipped cream slightly sweetened.

Green Tomato Pie.

Have ready 4 qts of chopped green tomatoes, 3 lbs of brown sugar, ¹⁄₂ a nutmeg, 1 tablespoon of allspice, 1 teaspoon of cloves, 2 lemons, 1 lb of currants, 1 lb of raisins. The tomatoes and lemons should be chopped fine, boil them together with the sugar, salt and spices until reduced to half of the original quantity. No water is needed. Then add the currants and raisins and continue to cook for 2 or 3 hours, fill 2 rich crusts with the filling having any left may be put in glass jar to use when needed.

Chocolate Pie.

1 cup of sweet milk, 1 cup sugar, 2 tablespoons grated chocolate and stir until smooth, yolks from eggs, 1 teaspoon of cornstarch wet with a little milk and stirred into milk while boiling. Cook until it dimples, put into crusts and bake. Frost with whites of 4 eggs and 4 tablespoons sugar, flavor with vanilla.

Harlequin Pie.

1 cup of cranberries, 1 cup of raisins, 1 cup of apples, run all through meat chopper. Mix thoroughly, add 1 cup of sugar, little salt and 2 or 3 tablespoons of water. Bake in rich crust.

CAKES

Hints for making cakes. The flour should always be very dry and well sifted. White sugar is purer and sweeter for cakes and pastries than the brown sugar. If the butter is very hard soften but do not melt it when soda is used dissolve it before adding to the ground mixture. Fruit should be thoroughly dry if added to the other ingredients damp, cakes will be liable to be heavy. Dust your fruit with a little of the flour to be used for the cake and stir into the other ingredients just before putting in the rest of the flour. The ingredients should be well beaten before mixing in the flour except in a few plain cakes that are beaten all together. All cakes bake nicer if the pan used is lined with buttered paper.

Good Sponge Cake.

Beat the whites of 3 eggs, dry and the yolks until thick into the yolks gradually beat 1 cup of sugar then 1 tablespoon of lemon juice and 2 tablespoons of cold water, fold in part of the whites then add 1 cup of sifted flour and the rest of the whites. Bake in a tube pan from 30 to 40 minutes.

Jam Cake.

1¹⁄₂ cups sugar, ¹⁄₂ cup of butter, 2 eggs, 1 cup of jam, 3 tablespoons sour milk, ¹⁄₂ teaspoon of soda, 1¹⁄₂ cups of flour.

Filling.

1 cup of sugar, ¹⁄₂ cup water, ¹⁄₂ cup chopped raisins white of 1 egg, boil all but egg until waxy add beaten white.

Hickory Nut Cake.

1 cup sugar, butter size of an egg, whites of 2 eggs, ²⁄₃ cup of sweet milk, 2 cups of flour, 2 teaspoons baking powder.

Filling.

1 cup of chopped nuts, ²⁄₃ cups of sour cream, pinch of soda, 1 cup of sugar boil until it begins to thicken, let cool before putting in the cake.

Roll Jelly Cake.

3 eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 2 tablespoons sweet milk, salt, sift baking powder with flour last add beaten whites and flavor. Bake in dripping pan, turn out on a towel, spread with jelly and roll while warm.

Soft Molasses Cake.

¹⁄₂ cup sugar, ¹⁄₂ cup of molasses, ¹⁄₂ cup lard, ¹⁄₂ cup sour milk, 2 eggs beaten with sugar, 1 teaspoon of ginger, 1 teaspoon of soda, 2¹⁄₂ cups of flour.

Ginger Bread.

4 tablespoons shortening, 1 cup of good N. O. molasses, 1 teaspoon ginger, teaspoon soda, 4 tablespoons of boiling water, just a little salt, put 2 tablespoons of hot water on 1 teaspoon alum and 2 on soda, mix the same as for cookies, divide in four parts, roll out the size of your tin and mark the top with a knife.

Devils Food No. 1.

Grate ¹⁄₂ cube of Bakers Chocolate, yolk of 1 egg, 1 cup of sugar, ¹⁄₂ cup of sweet milk, mix together put on the stove and heat, cool before adding other ingredients. 1 cup of sugar, ¹⁄₂ cup of butter, 2 eggs (stir to a cream), ¹⁄₂ cup of sweet milk, 2 cups of flour, 2 teaspoons of baking powder, 2 teaspoons of vanilla. Stir in the chocolate, bake in layers and put together with icing or make a loaf cake.

Devils Food No. 2.

Grate ¹⁄₂ cake of chocolate, yolk of 1 egg, 1 cup of sugar, ¹⁄₂ cup of sweet milk, mix together put on the stove and heat all together. Cool before adding the other ingredients. 1 cup sugar, ¹⁄₂ cup butter, 2 eggs (stir to a cream) ¹⁄₂ cup of sweet milk, 2 cups of flour, 2 teaspoons baking powder, 2 teaspoons of vanilla. Stir in the chocolate bake in a loaf cake or layers and put together with icing.

Spice Cake.

1 cup of sugar, ¹⁄₂ cup of molasses, ¹⁄₂ cup of butter, ¹⁄₂ cup sour milk, ¹⁄₂ cup cold coffee, 2 eggs, 1 teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 tablespoon grated chocolate, 2 cups of flour, bake in two layers making filling of 1 cup chopped raisins and boiled frosting.

Oatmeal Cookies.

1 cup of butter, 1¹⁄₂ cups of sugar, 2 eggs, 4 tablespoons sweet milk, 2 cups of oatmeal (uncooked), 2 cups of flour, ¹⁄₂ teaspoon baking powder, 1 cup of raisins (seeded) cut and flavored with 1 teaspoon of cinnamon, a little nutmeg. Cream the butter and sugar together add the eggs well beaten then the milk and oatmeal. Sift the baking powder in the flour and add the raisins nutmeg last. The batter should be very thick and is dropped on well greased tins in small circles and baked for 15 or 20 minutes.

Plain Cookies.

¹⁄₂ cup of butter, 1 cup of sugar, 2 eggs, 1 tablespoon of milk or cream, 2¹⁄₂ cups of flour, 1¹⁄₂ teaspoon lemon extract, ¹⁄₂ teaspoon of grated nutmeg. Cream the butter and sugar together, add the eggs, milk and flavoring sifted flour and baking powder in last. Small bits of citron look well on top of these cookies.

Canada War Cakes.