Part 1

TRANSCRIBER’S NOTE

Italic text is denoted by _underscores_.

Bold text is denoted by =equals signs=.

Some minor changes to the text are noted at the end of the book.

There was not a Table of Contents in the original book. One is provided here for the modern reader.

_Foreword_ _How to Use This Book_ The Art of Cooking 7 Bread 8 Beverages 12 Cake 16 Candy 20 Cereals 26 Cheese 28 Soup 32 Vegetables 38 Biscuits, Muffins, Quick Breads 44 Cookies, Gingerbread, and Doughnuts 48 Sandwiches 55 Salads 59 Pies, Dumplings, Tarts 63 Puddings 69 Sauces 74 Sauces For Desserts 77 Mayonnaise Dressing 79 Icings 81 Veal 85 Methods of Cooking Meats 86 Beef 88 Stews 91 Chowders 92 Mutton and Lamb 94 Sweetbreads, Tongues, Etc. 97 Pork 99 Shellfish 103 Fish 108 Chilled Desserts 119 Poultry and Game 128 Preserves 137 Eggs 146 Kitchen Utensils 153 Table Etiquette 154 Kitchen Economy 155 Fasting and Abstaining 157 The Cook’s Dictionary 158 Index 160

_MOLLY GAVIN’S OWN COOKBOOK_

Compiled by MOLLY GAVIN, author of “FOOD FOR CHILDREN,” “FISH DAYS AND FAST DAYS,” and numerous other books and booklets, and cooking and home economics counsellor to hundreds of thousands of women through her weekly and monthly columns in leading Catholic newspapers and magazines throughout the United States and Canada.

THE GRIMES COMPANY _Publishers_ National Press Building Washington, D. C.

Copyright 1927 THE GRIMES COMPANY

_FOREWORD_

This is perhaps the first complete cookbook of its kind ever published. There are many others intended for the general public; but, as far as I have been able to determine, this is the first compiled primarily for Catholic women.

In assembling the cooking information that follows I had Catholic women in mind principally for the reason that they have to consider fast and abstinence regulations which our non-Catholic sisters naturally do not observe. Kitchen problems of Catholic women differ in many respects from the problems of women outside the Church. This fact has been so impressed upon me in recent years by hundreds of mothers, priests’ housekeepers and nuns who have been writing to me for cooking advice that I have decided to be of greater assistance to them, if possible. When I suggested a complete cookbook thousands of these women assured me it was exactly what they wanted. Other thousands had previously asked for detailed help in permanent form.

This cookbook is the answer to their requests. Herein I am giving to them a collection of accurate, practical, and inexpensive recipes. With the cooperation of the publishers these have been printed in convenient form in a volume that will open easily and lay flat so that the cook may follow the table of ingredients and instructions without experiencing the usual cookbook difficulty of exasperatingly fumbling to keep the page she wants in place while her hands are full of dough. Another feature is that more than 300 pages of recipes have been arranged in actually half that number—a convenience and saving which I believe will meet with the favor of my readers.

This book is complete in itself, but as in every other phase of life, something new is always developing, so it is with cooking. New short cuts are being constantly devised, new savings are being hit upon. To keep in touch with the latest in cooking, may I suggest in conclusion that my readers follow the cooking columns which I conduct in the leading Catholic newspapers and magazines? Through these columns I am able to provide a direct and personal advice service to women who desire personal help with their kitchen problems.

MOLLY GAVIN.

_How to Use This Book_

In compiling this book the author has made no attempt at an alphabetical arrangement. Instead she has grouped recipes, menus, hints and helpful matter into the divisions and departments in which one naturally would expect to find them listed. Thus, under the general heading “Meats” she offers a variety of recipes for the preparation of chicken, beef, pork, mutton and game; while under “Bread” she presents a wide choice of recipes for biscuits, rolls, etc.

Realizing, however, that the busy cook usually wants a recipe in a hurry, a simpler and more direct method of telling her exactly where to find what she wants is provided at the end of the book in the alphabetical index. All the reader has to do is to turn to the index for the number of the page on which the recipe she desires may be found.

A table of the abbreviations used throughout the book follows:

c = cup tsp = teaspoon tbp = tablespoon hr = hour pt = pint qt = quart min = minute oz = ounces db = double boiler bp = baking powder temp = temperature fc = food chopper ° = degrees F = Fahrenheit sq = squares lbs = pounds ″ = inches

To insure good results from the use of this book these rules are essential:

1. Be sure you understand the recipe you are using.

2. Be careful and accurate in your measurements.

3. Thoroughly blend or mix your ingredients.

4. Give careful attention to proper temperatures in mixing and cooking.

5. Follow recipes exactly.

6. Always use level measurements. For accuracy the standard half-pint measuring cup is recommended.

7. Equip your kitchen with proper utensils. They pay for themselves many times over in the long run.

_Molly Gavin’s Own Cook Book_

THE ART OF COOKING

Cooking is an art, a science—and an accomplishment of which any woman who is proficient at it might well be proud. For centuries people have been jesting to the effect that “the way to a man’s heart is through his stomach,” and that “armies move on their stomachs,” all of which is true. Truer than the jesters imagine! Cooking can not and should not be taken too lightly. We have to eat to live, and it is a well-established fact that the length of our span of life depends to a great extent upon the food we eat.

The Catholic mother who is a good cook is one of God’s greatest blessings to the human race. She knows that to serve God well her family has to enjoy good health. She knows likewise that good health is largely a consequence of appetizing and nourishing meals. She knows that healthy youngsters are happy youngsters. Good food she gives them, and good food she tells and shows them how to prepare as they grow old enough to be of help to her and to themselves. Wise indeed is the mother who lets her daughters putter around the kitchen preparing candy and other dainties, for girls who learn to love to cook learn early in life an art that can be taught with greatest success only in the home. Girls who can cook need never fear for their future; it is assured once they learn that wielding an effective mixing spoon is infinitely more profitable than fingering a lipstick.

The good nun who can plan and cook appetizing meals economically is a valued member of any community. Convents, hospitals, orphanages, schools and other institutions depend upon such women even more than upon a superior, in many instances, for their success.

The thoughtful and helpful priest’s housekeeper is the woman who can cook delectable meals in a number of delightful ways. Monotony in any line is a curse; monotony in cooking and serving the same old dishes in the same old way week after week and year after year is an affliction that should be visited on no rectory. The thoughtful cook will serve the priests in the rectory in which she is employed a variety of foods that will keep them toned up in body and in mind, that they might better be able to serve the God to Whom they have dedicated their lives.

In the pages that follow, I trust, mothers, nuns and priests’ housekeepers will find the help I intended when starting this undertaking. Here and there throughout the book I have inserted little thoughts, little reflections that have helped me over the rough spots of home-making and I hope they will also be of some value to my reader friends. None of us is in high spirits all of the time. All of us have our “blue days,” times when everything we undertake seems to go wrong. These hints and reflections are intended for just such times. May they and the recipes be all my friends are looking for, and all that I intended, when writing, that they should be.

BREAD

YEAST BREAD

Bread when spread with butter is rendered a perfect food. Wheat flour is best for making bread; it contains just enough gluten to make a light loaf. Buy a good grade of flour. Never use pastry flour except when specified in a recipe. If uncertain as to whether you have bread or pastry flour, take some in your hand and squeeze it together; good bread flour will not hold together when you loosen your hand; pastry flour will hold together. Always sift flour before measuring.

When milk or potato water is used, it makes the bread more nutritious and it does not go stale so rapidly; milk and water combined together can be used, or just water. Milk should always be scalded and then allowed to become lukewarm. Evaporated milk or powdered milk may be used when fresh milk is difficult to obtain.

Butter or lard makes the bread more tender; sugar gives flavor and helps hasten the fermentation of the yeast; salt brings out the flavor of the bread.

Compressed yeast is generally used; liquid yeast is made at home; dry yeast is sometimes used. The liquids should always be lukewarm; when too hot they kill the yeast. Good bread is obtained by proper handling of ingredients and dough. If allowed to get too light before it is put into the oven it will be sour. Ingredients should be thoroughly mixed with the hands or with a mixer. Two risings are enough. The first kneading distributes the yeast thoroughly; second kneading breaks the bubbles and distributes the gas evenly throughout the dough. Do not knead dough too stiff, but only until it has a silky smoothness (about 20 mins). A bread pan of Russian Iron is the best (4″ deep, 4½″ wide and 10″ long). If new, it should be baked blue in the oven before using. Bread should be baked in a hot oven. It should rise the first 15 mins. in the oven; brown the next 20 mins; heat reduced and finish baking the next 15 mins; it is done when it leaves the sides of the pan. When placing more than one loaf in a pan brush between them with melted butter or lard. To make a darker crust, brush top of loaf with milk or butter. Melted butter brushed over top of bread just before taking it from the oven will give a tender crust. Remove bread from pans when baked and place it so the air will circulate under it. Let it cool well before putting it in the breadbox. Keep breadbox sweet and clean by washing and airing it before you put in a new baking. Do not wrap cloth around bread as it may give an unwholesome taste.

WHITE BREAD

1 c scalded milk, 1 c boiling water, 2½ tsp salt, 1 tbp lard, 1 tbp butter, 2 tbp sugar; 1 yeast cake dissolved in ¼ c lukewarm water; 6 c sifted flour.

Place sugar, butter, lard and salt in bread pan; pour on boiling milk and water (2 c water can be used instead of milk and water if desired); mix together; let stand until lukewarm. Dissolve 1 yeast cake in ¼ c lukewarm water; add to other liquid when lukewarm; sift in 5 c flour; mix well; place on floured board; knead until smooth and elastic; return to bread pan; cover with clean cloth; set in warm place to rise (70 F) for 2 hr or until light; then knead well and again place in pan, covering as before, and set for another rising of 1 hr; then form gently into loaves or rolls; place in greased baking pans, brush with melted butter, cover with wax paper or clean cloth and let stand for 1 hr, or until even with top of pan, and then bake. When let rise over night ¼ yeast cake can be used. This amount makes 1 loaf and 1 pan of biscuits.

BREAD WITH SPONGE

SPONGE: 1 pt water, ½ compressed yeast cake, 1 qt sifted flour.

Set sponge late in evening by dissolving yeast cake in lukewarm water, or milk; add the flour; mix until sponge is smooth; cover well and set in a warm place (65 F) over night. In the morning add to sponge following ingredients:

1 pt. lukewarm water, 2 tsp salt, 2 tbp sugar, 2 tbp melted lard, 2 qts flour.

Mix sponge until ingredients are dissolved and batter smooth; add flour and knead until smooth; let dough rise about 1 hr or until light; knead and make into loaves; cover with clean cloth and let rise; then place in moderate oven; bake until bread leaves sides of pan or about 45 min.

WHOLE WHEAT BREAD

Follow directions for White Bread but instead of 6 c white flour use 5 c whole wheat flour and ⅓ c molasses instead of sugar and no butter or lard.

RYE BREAD

Follow directions for White Bread but instead of 6 c white flour allow 3 c white flour and 2½ c rye flour and ⅓ c molasses instead of sugar.

GRAHAM BREAD

Follow directions for White Bread but instead of 6 c of white flour use 3 c white flour and 3 c graham flour; ⅓ c molasses instead of sugar and no butter or lard.

ROLLED OATS BREAD

Follow directions for White Bread but instead of 6 c white flour use 5 c white flour and 1 c rolled oats; ½ c molasses instead of sugar, and no lard.

CARAWAY BREAD

Follow directions for White Bread but instead of 6 c white flour use 1 c white flour and 5 c rye flour; after first rising add ½ tbp caraway seeds and knead in well.

CURRANT OR RAISIN BREAD

Follow directions for White Bread; after first rising add ½ c washed, cleaned and dried currants or raisins.

POTATO BREAD

1 c potatoes cooked and mashed, ⅓ c liquid, 1¼ tsp salt, 1 tbp sugar, 2½ c flour; ½ cake compressed yeast.

Follow directions for White Bread.

COFFEE CAKE

½ c milk, 3 tbp lard, 2 tbp sugar, 1 tsp salt, 1 yeast cake, 2 tbp lukewarm water, 2 to 2½ c flour, 1 egg, ⅓ c brown sugar.

Heat milk and add lard, sugar and salt; when lukewarm add yeast cake dissolved in lukewarm water; add ¾ c flour and beat thoroughly; cover and set in warm place to rise for 1 hr; add beaten egg, brown sugar and enough flour to make a firm dough; knead on slightly floured board until smooth and elastic; cover and set in warm place to rise until double in bulk; knead again; pat dough into greased pan to ½ inch thickness; cover and set in warm place to rise until light; brush top with melted lard or butter; sprinkle with 1 tsp cinnamon and 2 tbp brown sugar; bake in hot oven over 18 min. Currants, raisins or nuts can be added just before last kneading if desired.

BISCUITS

Follow recipe for White Bread. Biscuits can be shaped in many ways. It is better to make them small than large as they are then more attractive. Bake 20 or 25 min in hot oven.

HOME-MADE YEAST

Boil 2 oz best hops in 4 qt water ½ hr; strain and let cool until lukewarm; place in earthen bowl and add ½ c salt and ½ c brown sugar; beat up 1 qt of flour with some of the liquor; mix all together and let stand for 3 days; add 6 medium-sized potatoes (boiled and mashed through a colander); let stand a day, then strain and bottle and it is ready for use. Before using shake bottle up well. Will keep in cool place 2 months. ⅔ c of this yeast will make 4 loaves of bread.

DRY YEAST

Is made by mixing cornmeal that has been sifted and dried into the Home-Made Yeast; kneading well until it can be rolled out on floured board; then cut into cakes; dry thoroughly in the shade; keep in a real dry place.

BREAKFAST ROLLS

Use 1½ lbs of bread dough, when ready to shape into loaves; make a long, even roll and cut into twelfths; shape with thumb and fingers into round balls; set in an 11×6-inch pan if liked without crust, or 2 inches apart on a sheet if wanted crusty; brush with butter; cover closely and let rise slowly for 40 min; then raise temperature slightly for another half hour; should more than double their bulk. Bake in quick oven 25 min.

TEA BISCUIT WITH POTATO

¾ c hot riced potato, ¼ c butter, 1 tsp sugar, 1 tsp salt, 1 c scalded milk, ½ yeast cake in ½ c water, 1 egg white slightly beaten, 4 c flour.

If set at 10 a. m., will be ready to shape and bake for tea. Beat together potato, butter, sugar and salt; when milk is lukewarm add yeast cake; when yeast is dissolved combine with potato mixture; add part of flour slowly, beating constantly, then white of egg; more flour until stiff enough to knead; knead until smooth; return to mixing bowl and let rise; cut sponge down; let rise second time; shape into small biscuits; let rise to double the bulk; bake in quick oven.

SALAD ROLLS

1 c milk, ½ yeast cake dissolved in ¼ c lukewarm water, 1 tbp sugar, ½ tsp salt, ½ c melted butter, 3 c sifted flour, 1 egg white beaten.

Scald milk; when lukewarm add dissolved yeast and ½ flour; stir and beat mixture until very smooth, cover and let stand at temperature of 84° F or until light; add beaten egg white, sugar, salt and melted butter; work in slowly balance of flour; turn dough onto moulding board; knead until smooth and elastic to touch; cover and let rise to double the bulk; pull off bits of dough, fold and knead them into balls; as they are shaped, set them on board lightly dredged with flour, cover closely and let rise; with handle of a wooden spoon, bring down, nearly through the center of each ball as though to divide it; brush with melted butter one of the cleft sides and press the roll together; place on buttered pan; brush outside of each roll with butter; let rise; bake for 20 min in hot oven; when nearly baked glaze with white of egg.

TEA BISCUIT

1 c scalded milk, 1 tbp sugar, 2 tbp shortening, ½ tsp salt, 1 yeast cake dissolved in ½ c water, 4 c flour.

Put sugar, salt and shortening in mixing bowl; add scalded milk; when lukewarm add dissolved yeast cake; add 3 c flour slowly, beating to light batter; let rise to double bulk; add 1 c flour; rise again; shape on moulding board, brush with melted butter; cover and rise till light. Bake in quick oven 22 min.

FINGER ROLLS

Make “Bread with a Sponge,” putting in generous measure of butter; proceed as usual; make 1½ lb of dough into 2 rolls; cut each into twelfths and make 2 rows in a biscuit tin, rise and bake as before.

BREAD STICKS

Ordinary bread dough can be used, but that for Salad Rolls is more easily shaped and gives crisper sticks.

When dough is light, cut pieces from side and roll under hands to length of your pan and thickness of a lead pencil; let them rise until light; then bake in hot oven. When nearly done, glaze with white of egg.

VIENNA ROLL MIXTURE

2 c scalded milk; 1 yeast cake dissolved in ½ c lukewarm water; 6 c sifted flour; ¼ c melted shortening; 1 tsp salt; 2 tbp sugar; 1 egg.

When milk is lukewarm add dissolved yeast cake and 3 c of flour; beat mixture; cover, set aside in a temp. of 84°; when light and puffy add egg well beaten, melted shortening, salt and sugar; work in slowly 3 c flour; turn onto moulding board, using remainder of flour as needed; knead for 15 min; cover and set aside until double bulk.

FRENCH TWISTS

When the Vienna Roll mixture is light, turn dough on moulding board; roll out into rectangular sheet less than ¼ in thick; cut into strips 7 in wide; cut strips into squares, and the squares diagonally into halves. This will form pieces the shape of a triangle. Roll from opposite point of triangle so point comes below, and bring ends of roll together, shaping like horseshoe; place on buttered baking sheet some distance apart, let stand until light; bake in hot oven 15 min; glaze with white of egg.

PARKER HOUSE ROLLS

2 c scalded milk; 1 tsp salt; 1 tbp sugar; 4 tbp butter; 1 yeast cake dissolved in 2 tbp lukewarm water; 6 c flour.

Put salt, sugar and butter in mixing bowl; pour over scalded milk; when cool add dissolved yeast cake and 4 c of flour; beat thoroughly; when full of bubbles add slowly 2 c flour; turn on moulding board; dredge lightly with flour, knead until smooth and elastic to touch; return to bowl and let rise to twice its bulk; cut down, let rise again; turn on moulding board; roll or pull out into a sheet ½″ thick; cut with pastry cutter; brush with melted butter, fold so upper edge overlaps under one, press edges together; let rise for about 1 hr; bake 18 min in hot oven.

HOT CROSS BUNS

1 c scalded milk; ¼ c sugar; 2 tbp butter; ½ tsp salt; ½ yeast cake dissolved in ¼ c lukewarm water; ¾ tsp cinnamon; 3 c flour; 1 egg; ¼ c raisins stoned and quartered, or ¼ c currants.

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour and egg well beaten; when thoroughly mixed, add raisins, cover and let rise over night. In morning, shape in forms of large biscuits, place in pan 1 in apart; let rise; brush over with beaten egg and bake 20 min; cool, and with frosting make a cross on top of each bun, or just before placing in oven make a mark of a cross with the handle of a wooden spoon and brush one side of cleft with melted butter or lard.

BEVERAGES

Tea is rich in protein, but taken as a drink acts as a stimulant. The nutriment is gained from sugar and milk served with it. The stimulating property of tea is due to theine, together with an essential oil; it contains an astringent tannin.

It acts on the nervous system when taken to excess and produces sleeplessness.

Children should not be allowed to drink tea. It is a valuable stimulant for the aged.

Freshly boiled water should be used for making tea. Tea should always be steeped, never boiled. Long steeping destroys the delicate flavor by developing a larger amount of tannic acid.