Part 16

=How to Whip Gelatine=: Begin to whip the jelly while it is still liquid—cold but not yet congealing—and whip till it is of the consistency of thick whipped cream. Use egg beater and keep the gelatine cold while whipping by setting the dish in cracked ice, ice water or very cold water. A tin or aluminum qt measure is an ideal utensil for the purpose. Its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water; add cream or whatever else goes into the dessert—not before—whipping the gelatine. The whipping process more than doubles the quantity of plain gelatine, so that when whipped, 1 pkg of gelatine serves 12 persons instead of 6.

RICE ITALIAN CREAM

½ c uncooked rice, 1 tbp gelatine dissolved in 4 tbp cold water, whites of 2 eggs, ½ c sugar, ⅛ tsp nutmeg or cinnamon, 4 c milk, 1 tsp salt, 1 tsp vanilla.

Wash the rice and cook it with sugar, salt and milk until soft and thick, stirring it frequently; stir the dissolved gelatine into the hot rice mixture; add the spices, and let the mixture cool; when nearly set, fold in the whites of eggs beaten stiff, the vanilla, and turn the mixture into wet molds; serve with whipped cream or with a custard sauce, dotted with tart jelly.

COCOA PUDDING

1 c milk, 2 tbp granulated gelatine, ½ c cold water, ¾ c sugar, 1½ tsp vanilla, 1 pt cream, whipped, 3 tbp cocoa.

Stir cocoa and sugar in cold milk; place over fire in db; scald; soak gelatine in the cold water until soft; add to scalded ingredients; stir until dissolved and remove from fire; pour into a cold bowl; set in a pan of cold water and stir occasionally; changing water as it becomes warm; when beginning to stiffen, add vanilla and the cream; mix thoroughly; pour into a mold previously wet in cold water, and set on ice until firm; unmold and serve plain or with vanilla flavored sauce.

PINEAPPLE DELICIOUS

Soak 1½ tsp gelatine in ¼ c cold water 5 min and dissolve over hot water; mix 2 c crushed pineapple and ½ c sugar with gelatine; set in a pan of crushed ice and stir until mixture thickens; then add ⅓ c chopped nut meats and 1 c marshmallows cut in pieces; fold in 1 c heavy cream, stiffly beaten; turn into individual molds that have been wet with cold water and chill thoroughly; remove from molds and serve immediately.

PEACH CREAM

1 qt peaches, 1 c water, ⅔ c sugar, 1 c whipped cream, 2 level tbp granulated gelatine, ¼ c cold water.

Cook peaches till tender with water and sugar; then pass them through a sieve; soak the gelatine for 10 min in ¼ c cold water; then dissolve over boiling water and add to the peaches; whip the cream stiffly and add to the fruit pulp when the latter is nearly cold; mix smoothly and turn into a wet china or granite mold; have the cream very cold when turned out. The mold may be decorated with sections of fresh peaches if desired. Canned peaches can be used for making this dessert.

COFFEE CREAM

1½ c milk, 3 eggs, ½ c sugar, 2 level tbp granulated gelatine, ⅔ c strong coffee, 1 c whipped cream.

Make a custard by cooking the eggs and milk in a db till they coat the back of a spoon, stirring while mixture is cooking; soak the gelatine for 10 min in the coffee, and add to the custard, which should be hot enough to dissolve the gelatine; put in the sugar and stand the mixture aside to cool while the cream is being whipped; add the cream when the first mixture is nearly cold, stir in thoroughly and turn into a wet mold; chill before serving.

JELLIED PRUNES

⅓ lb prunes, 2 c cold water, boiling water, ½ c cold water, 2½ tbp granulated gelatine, 1 c sugar, ¼ c lemon juice.

Pick over, wash and soak prunes for several hours in 2 c cold water, and cook in same water until soft; remove prunes; stone and cut in quarters. To prune water add enough boiling water to make 2 c; soak gelatine in ½ c cold water; dissolve in hot liquid; add sugar, lemon juice; then strain; add prunes; mold and chill; stir twice while cooling to prevent prunes from settling; serve with sugar and cream.

ORANGE JELLY

2 tbp granulated gelatine, ½ c cold water, 1½ c boiling water, 1 c sugar, 1½ c orange juice, 3 tbp lemon juice.

=To Remove Juice from Oranges=: Cut fruit in halves crosswise, remove with spoon pulp and juice from sections, and strain through double cheesecloth, or use a glass lemon squeezer.

PINEAPPLE JELLY

2 c boiling water, ½ c sugar, 1 c pineapple juice, 3 tbp lemon juice, 2 tbp granulated gelatine, 2 tbp cold water, 1⅓ c pineapple cubes.

Pour water over sugar and when sugar has dissolved, add gelatine soaked in cold water 5 min; then add juice drained from canned pineapple and lemon juice and strain; when mixture begins to thicken, add canned pineapple; cut in ½″ cubes; turn into a mold, first dipped in cold water, and chill thoroughly.

COFFEE JELLY

2 tbp granulated gelatine, ½ c cold water, 1 c boiling water, ⅓ c sugar, 2 c boiled coffee.

COFFEE SPONGE

2 tbp granulated gelatine, ¼ c cold water, 2 c strong boiled coffee, ⅔ c sugar, whites 3 eggs, few grains salt.

Soak gelatine in cold water and add to hot coffee; then add sugar; strain into pan; set in larger pan of ice water; cool slightly, then beat, using a wire whisk until quite stiff; add whites of eggs, beaten until stiff, and continue the beating until mixture will hold its shape; turn into a mold first dipped in cold water; chill thoroughly; remove from mold and serve with sugar and thin cream.

SPANISH CREAM

1 tbp granulated gelatine, 3 c milk, whites 3 eggs, yolks 3 eggs, ½ c sugar (scant), ¼ tsp salt, 1 tsp vanilla or 3 tbp wine.

Scald milk with gelatine; add sugar; pour slowly on yolks of eggs slightly beaten; return to db and cook until thickened, stirring constantly; remove from range; add salt, flavoring and whites of eggs beaten stiff; turn into individual molds, first dipped in cold water, and chilled; serve with cream. More gelatine will be required if large molds are used.

MAPLE NUT PUDDING

1½ c brown sugar, 2 c boiling water, ⅓ c cornstarch, ¼ c cold water, whites 3 eggs, ½ c English walnut meats, few grains salt.

To brown sugar add boiling water and cornstarch diluted with cold water; cook over flame until mixture thickens, stirring constantly; then cook in db 15 min, stirring occasionally; remove from range and add whites of eggs, beaten until stiff, nut meats, broken in small pieces, and salt; mold and chill; serve with a custard sauce made of yolks of eggs.

RAISIN PUDDING

2 c boiling water, 1 c walnuts, 1 tsp vanilla, ⅔ c sugar, 2 tbp flour, 1 pt ice cream, 2 c raisins.

Cook raisins in boiling water until tender; mix sugar and flour and add to raisins, stirring constantly until thick; remove from fire and add nuts and flavoring; cool; serve in parfait glasses topped with ice cream.

PRINCESS PUDDING

1 tbp gelatine, 2 tbp cold water, 3 egg yolks, well beaten, ½ c sugar, juice and rind 1 large lemon, 3 egg whites, stiffly beaten.

Soak the gelatine in the cold water; dissolve over boiling water; beat the egg yolks until thick and lemon colored; add sugar gradually while beating constantly; add the dissolved gelatine, lemon juice and rind; stir until it begins to thicken, then pour in the stiffly beaten egg whites; pour in a mold which has been rinsed in cold water and chill; when stiff unmold and serve with sweetened and flavored whipped cream.

DELICIOUS PUDDING

Fill a deep dish or platter with lemon or wine jelly; build with ladyfingers, log cabin shape; fill center of log cabin with whipped cream; garnish with some pretty, bright jelly; cut in cubes.

RUSSIAN CREAM

4 eggs, 1 c sugar, 1 qt milk, ½ box gelatine dissolved in ½ pt water.

Beat the yolk of the eggs and sugar together and cook with the milk like custard; take this from the stove and add the well-beaten whites of the eggs, stirring rapidly for a few min; then add the gelatine and a tsp of some flavoring extract; pour into a pretty shaped dish to harden; when ready to serve, turn out on small platter; make this the day before you use it; half the quantity is enough for 2 or 3 persons.

MOCHA MACAROON PUDDING

1 pt milk, 1 c strong coffee, 6 tbp minute tapioca, ¼ tsp salt, 1 tbp dry cocoa, 6 tbp sugar, 1 egg, 1 tbp butter, 1 tsp vanilla, 5 macaroons.

Scald milk and coffee in db; add minute tapioca and salt and cook for 15 min, stirring frequently; mix cocoa with sugar and add; pour small amount of mixture slowly over slightly beaten egg yolk, stirring vigorously; return to db and cook until mixture begins to thicken like custard; remove from heat, stir in butter, vanilla and crumbled macaroons; fold in stiffly beaten egg whites; chill; serve in sherbet glasses, garnished with sweetened whipped cream flavored with vanilla.

CRUSTADES OF FRUIT

Cut stale sponge cake into squares of a size suitable for individual service; remove a square piece from the center of each, forming a case; fill the hollow centers with julienne strips of preserved fruit, pears, peaches and pineapple, mixed with cooked sultana raisins and a thick syrup, flavored with marachino cordial; ornament each with a tiny star of sweetened whipped cream pressed through a pastry tube.

GINGER TAPIOCA

1 pt milk, 3 thin strips outside yellow skin of orange, ¼ c minute tapioca; ⅓ c sugar, ¼ c orange juice, 1½ tbp ginger syrup, 2 tbp preserved ginger, chopped fine, 1 egg, ½ c heavy cream, 1 tbp sugar.

Scald milk with orange peel in db; add tapioca and cook 15 min, stirring frequently; remove orange peel; add sugar, orange juice, ginger syrup and preserved ginger; pour small amount of mixture over slightly beaten egg yolk, stirring vigorously; return to db and cook until thickened; cool; fold in stiffly beaten egg white; chill; whip cream with 1 tbp of sugar; fold into pudding; serve in sherbet glasses; garnished with sweetened whipped cream and candied ginger.

FRUIT BAVARIAN FLUFF

1 c milk, 3 tbp sugar, 2 tsp granulated gelatine, 1 c whipped cream, 2 egg yolks, ½ tsp vanilla, 2 tbp cold water, 4 slices pineapple, 1 c cooked peaches, 1 c cooked figs, ½ c cooked prunes.

Dry all fruit on a towel before adding to mixture; scald milk in db; pour over the egg yolks, which have been mixed with sugar; return to db and cook until custard coats the spoon; remove and add gelatine, which has been softened in cold water; then add cut fruit, vanilla and whipped cream; mix lightly and set aside to harden.

PLAIN BAVARIAN CREAM

2½ tbp gelatine, ½ c cold milk, 3 egg yolks, ½ c sugar, few grains salt, 1½ c scalded milk, 1 tsp vanilla, ½ pt cream, whipped.

Soak gelatine in the cold milk 5 min; beat egg yolks, sugar and salt together until light; add scalded milk and stir until well mixed; cook in db or over hot water, stirring constantly, until mixture coats the spoon; add gelatine and stir until dissolved; set in pan of cold water and stir until mixture begins to thicken; add vanilla and fold in whipped cream; turn into a mold which has been dipped in cold water; chill until firm.

SPANISH CREAM

Follow the recipe for Bavarian Cream, folding in the stiffly beaten whites of 3 eggs instead of whipped cream.

VANILLA ICE CREAM (3)

1 pt milk, 1 pt cream, 1 c sugar, 2 eggs, 1 tsp flour, ¼ tsp salt, 2 tsp vanilla.

Scald the milk; mix sugar, flour and salt, stir into it; cook 20 min, stirring constantly; pour boiling hot on the beaten eggs; strain; add the cream and flavoring and freeze as usual.

RAISIN MOONLIGHT

1 tbp granulated gelatine, 2 egg yolks, ¼ tsp salt, 12 marshmallows, 1 c whipping cream, 2 tbp cold water, 1 c milk, ¼ c sugar, ½ tsp vanilla, 2 slices pineapple, 1 c raisins, plumped.

Soften gelatine in cold water; scald milk in db; pour over egg yolks, which have been mixed with sugar and salt; return to boiler and cook until custard coats spoon; remove from fire; add vanilla and soften gelatine and stir until dissolved; add marshmallows while custard is hot to melt them partially; when cold, add fruit and set aside to chill; serve in sherbet glasses.

POULTRY AND GAME

In selecting a chicken pick one with soft feet, smooth skin and soft cartilage at end of breastbone and with pin feathers. Fowl has rough, square feet, coarse skin, a rigid breastbone and long hairs. A young chicken is covered with pin feathers. Spring chicken is best for broiling; young, fat chickens for roasting. The comb of a good, healthy chicken or hen is a bright red.

=Dressing and Cleaning Chickens=: Pick off pin feathers, singe over gas stove or burning paper; cut the skin of neck near the head, push skin back and cut off head at base of neck; Cut skin around leg ½″ below the leg joint; break bone with a sharp rap and pull off foot. Cut just below breastbone to the tail and carefully draw out entrails; save the giblet, kidneys and heart; cut skin on under part of throat and remove crop and windpipe. Wash chicken well with cold water both inside and outside and drain and wipe well.

=Trussing Chicken=: Draw the wings and legs close against the body and fasten with string or skewers; draw the skin of neck to the back and fasten with string or a small wooden skewer.

=Stuffing Chicken=: Pack stuffing in until the bird looks plump; when cracker stuffing is used, allow for swelling. Sew openings with half a dozen stitches, leaving a long end to pull out when ready to serve.

=Cutting up Chicken=: Follow directions for cleaning and dressing. Cut skin and flesh at base of leg, between leg and side of body; disjoint leg. Separate upper part of leg, second joint, from the lower part of leg, drum sticks, as the leg is separated from the body; cut skin and flesh between wing and body; bend wing back and cut flesh and disjoint wing. Follow same directions for other side of chicken. Then begin 2″ below breastbone and cut along the ribs to collarbone; disjoint; divide the back along the middle line with a cleaver or heavy knife; then from the tip of the breastbone slice off the wishbone piece and divide the remaining breast.

The same directions hold good for the preparation of turkey and duck.

ROAST CHICKEN

Singe, dress, wash and wipe with a damp cloth a young chicken; stuff with poultry stuffing; tie wings and legs close to body; spread with melted fat, and sprinkle with salt and pepper; put in quick oven 15 min; add 1 c water; reduce heat and cook until done, allowing 15 min to a pound; baste often; adding hot water if necessary; serve with Giblet Gravy. A tough fowl can be cooked in the fireless cooker until tender; then stuff and brown in the oven.

=Giblet Gravy=: Pour off liquid from pan in which chicken is roasted; let this settle; remove 4 tbp of chicken fat and place back in pan; heat and add 4 tbp flour; when they have cooked and browned together, add a little at a time of 2 c broth in which giblets cooked; season with salt and pepper; chop giblets very fine and add to gravy.

ROAST CAPON

Follow directions for Roast Chicken. Stuff with Oyster Stuffing.

FRIED CHICKEN

Select young frying chickens weighing 2½ to 3 lb each; clean, singe and disjoint; sprinkle with salt and pepper and roll in flour; melt enough fat in a large iron frying pan to have it about 1″ deep; when hot place pieces of chicken in it; cover and fry slowly until a delicate brown, turning pieces occasionally; serve hot.

BROILED CHICKEN

Follow directions for cleaning chicken; cut along breastbone and bend 2 halves of chicken back; then cut backbone with heavy knife; sprinkle with salt and pepper and spread with butter; lay on broiler; cooking inside next to fire as long as possible without scorching; then turn and cook outside a golden brown; serve with butter.

BOILED CHICKEN

Follow directions for cleaning chicken. Place in a kettle of boiling water so as to half cover chicken; simmer gently for 3 hr; skim any scum which rises to the top; add ¼ c rice and 1 c milk to make it white; add salt ½ hr before it is done; reduce liquid to about 1 pt and add chopped parsley, celery and thyme and chopped hard-boiled eggs; this can be served with the chicken.

STEAMED CHICKEN

Follow directions for cleaning chicken. Rub salt, pepper and butter over chicken; place in steamer and cook 4 hr.

CHICKEN A LA QUEEN

3 tbp minute tapioca, ¼ tsp salt, ¹⁄₁₆ tsp paprika, 1 tbp chopped parsley, 1 pt hot chicken stock, ½ c cream, 1 c cooked chicken, diced, thin strips of pimento.

Cook in db 15 min, stirring frequently; tapioca, salt, paprika and parsley in hot stock and cream; add chicken and cook 5 min longer; serve on strips of thin toast; garnish with strips of pimento.

CHICKEN ASPIC

4 tbp gelatine, ½ c cold water, 1 pt celery, cut small, 1½ pt seasoned meat stock, 1 pt chicken, cut small.

Soak gelatine in cold water; heat stock to boiling point; add soaked gelatine; remove from fire and stir until all dissolved; strain; rinse mold in cold water; pour in enough gelatine mixture to fill mold ¼″ its depth; chill, and when set, arrange design, using hard-cooked eggs, pimento or green pepper; cover this with a little of gelatine mixture and chill again until design is set; mix celery and chicken and fill mold with this; pour remaining meat stock gelatine mixture over the whole; chill. This may be molded in individual molds or a large mold and served as a meat course, entree or salad.

N. E. FRIED CHICKEN

Clean carefully; draw and disjoint fowl; season well and roll each piece in flour; brown in hot fat in an iron frying pan; use part lard and part butter for fat and have very hot so pieces will brown quickly; when nicely browned, cover and heat very hot; then add 1 c boiling water; cover closely and place in moderate oven; simmer 1 hr. When ready to serve, remove chicken and make gravy from liquid; add a cup of rich milk, for variety, in place of boiling water.

AMERICAN CHOP SUEY

2 c cold chicken, 1 c cooked celery, 1½ c cooked rice, 1 tsp salt; ⅛ tsp pepper, 1 tbp fat, 2 tbp flour, 1½ c chicken stock.

Cut chicken and celery in thin strips before measuring; mix with rice, salt and pepper; melt fat; add flour and mix well; add stock slowly and bring to boiling point, stirring constantly; add chicken mixture and heat thoroughly. 1 c cooked mushrooms may be added.

AMERICAN PORK CHOP SUEY

Follow directions for American Chop Suey, using cooked pork instead of chicken.

CHICKEN EN CASSEROLE

1 small fowl or chicken, 1 c bread crumbs, ½ c cooked ham, 6 chestnuts, blanched, 2 egg yolks, ½ to 1 c milk, ½ c rice, uncooked, 1 pt water, nutmeg, thyme, marjoram, parsley, onion juice, 2 carrots, 2 onions, salt, flour.

Prepare the fowl for stuffing; detach legs and wings; bone the former and stuff them and the body of the fowl with stuffing made as follows: Chop the liver, ham and chestnuts: mix together with bread crumbs, milk and egg yolks; season to taste with nutmeg, parsley, thyme, marjoram, salt and a few drops of onion juice; roll fowl legs and wings in flour and brown in pan; place in casserole; add carrots, diced, onions sliced, rice and water; cover tightly; simmer chicken 1 hr in oven; fowl 2 hr.

CHICKEN A LA MARENGO

1 3-lb chicken, 6 mushrooms sliced, ½ c stewed tomatoes, 1 small onion minced, a few truffles, ½ c brown sauce, 1 tsp salt.

Clean and dress and cut the chicken in small joints; dry it carefully and fry to a good brown in olive oil or butter; place in a braiser with seasonings and vegetables; cover closely and simmer ½ hr; adding more water as it boils away; serve on a chaffing dish; garnish with croutons of puff paste and poached eggs.

CHICKEN PIE

Dress, clean and singe a fowl; put in a saucepan with boiling water to cover; add a sliced carrot, 1 stalk celery, 1 sprig parsley and 1 slice onion; bring to the boiling point; cover and simmer until fowl is tender, allowing about 30 min to the pound; when half done season with salt and pepper; remove skin of the fowl and cut meat from the bones, keeping it in large pieces; put in a baking dish; boil chicken stock down to 3 c; strain and skim off most of the fat; mix 4 tbp flour to a smooth paste with cold water and add to the stock; bring to the boiling point, stirring constantly, and add to the chicken, with ½ lb mushrooms sliced and sauteed in 2 tbp fat; cover with plain pastry; bake in a quick oven 15 min or until crust is brown.

CHICKEN TIMBALES

2 tbp butter, ¼ c stale bread crumbs, ⅔ c milk, 1 c chopped cooked chicken, ½ tbp chopped parsley, 2 eggs, salt, pepper.

Melt butter; add bread crumbs and milk and cook 5 min, stirring constantly; add chicken, parsley and eggs slightly beaten; season with salt and pepper; turn into buttered individual molds, having molds ⅔ full set in pan of hot water; cover with buttered paper and bake 20 min.

CHICKEN FRICASSEE

1 year old chicken, 1 tbp butter, 1 tsp lemon juice, ½ tsp celery salt, 2 tbp flour, 1 c cream, 1 egg, ¼ tsp pepper.

Dress, wash and cut up the chicken as directed; wipe each piece; sprinkle with salt and pepper; roll in flour; brown in butter; cover with boiling water and simmer 40 min; remove the meat; reduce the stock to 1 pt to be used for sauce.

For the sauce melt butter; add flour and seasonings; cook together; add the broth and lemon juice, a little at a time, and cook until smooth; add the scalded cream; pour this slowly over the egg well beaten, stir well; arrange the pieces of chicken on a hot platter in something like the order in which they grow; garnish with toast points and pour the hot sauce over all.

PEANUT STUFFING

3 c soft bread crumbs, ¾ c chopped peanuts, ½ tsp onion juice, 1 tsp salt, ⅛ tsp pepper, 1 tbp chopped parsley, 2 tbp fat, ½ c stock or water.

Mix bread crumbs and peanuts; add onion juice, salt, pepper and parsley; moisten with fat melted in hot stock or water; mix thoroughly.

CHESTNUT STUFFING

3 c soft bread crumbs, 1 tsp salt, ¼ tsp pepper, 3 tbp fat, ¼ c hot milk, 2 c boiled French chestnuts.

Mix bread crumbs, salt and pepper; moisten with fat melted in the hot milk; chop the chestnuts rather fine and add to the bread crumb mixture; mix thoroughly.

OYSTER STUFFING

3 c soft bread crumbs, 1 tsp salt, ⅛ tsp pepper, few drops onion juice, 1 tbp chopped parsley, 25 oysters (1 pt), 2 tbp fat, ¼ c oyster juice.

Mix crumbs, salt, pepper, onion juice and parsley; clean oysters; removing particles of shell, and add to the crumbs; moisten with fat melted in hot oyster juice; mix thoroughly.

CELERY AND OLIVE STUFFING

3 c soft bread crumbs, 1 c chopped celery, ½ c chopped olives, 1 tsp salt, ¼ tsp pepper, ⅛ tsp paprika, few drops of onion juice, 3 tbp fat, ½ c hot water.

Mix bread crumbs, celery, olives and seasonings; moisten with fat melted in hot water; mix thoroughly. Very good for roast duck.

POTATO STUFFING

2 c hot mashed potatoes, 1¼ c bread crumbs, 1 chopped onion, 1 egg, 3 tbp fat, 1½ tsp salt, 1 tsp sage.

CHOP SUEY

Remove the breast meat from an uncooked chicken and cut in strips 1″ long; melt 1 tbp butter; add meat, and cook 2 min; then add ¾ c celery, cut in thin slices crosswise, 1 onion, peeled and sliced, and 6 mushroom caps cut in slices; cook 5 min and add 1 c chicken stock, ½ tsp sugar, 2 tsp sauce, ½ green pepper (from which seeds have been removed); cut in thin strips, and 1 tsp cornstarch, diluted with 2 tbp cold water; bring to the boiling point and let simmer 3 min.

CHICKEN POT PIE

4 lb roasting chicken, 6 medium-sized potatoes, 1 tsp salt, dumplings, 2 tbp fat, 2 tbp flour, ⅛ tsp pepper.

Clean, singe, wash and disjoint chicken; put in a saucepan; add enough hot water to cover and bring to the boiling point; cover and cook slowly until chicken is about tender; add potatoes, salt and pepper and cook until potatoes are soft, about 20 min; place dumplings on top of the chicken and potatoes; cover tightly and cook 10 min longer until dumplings are light; remove chicken, potato and dumplings to a hot platter; melt fat; mix with the flour to a smooth paste; add to the stock and bring to the boiling point; serve with the chicken.

CHICKEN A LA KING