Chapter 11

For serving, use individual ramekin casseroles, baking shells, and thus make for efficient and quick handling of the food, in which the food itself is presented in a most attractive way. A good blend of seasoning is most important, so I am going to give you a French housewife's secret. Mince four medium-sized onions very fine, then place in a bowl and add

Six tablespoons of salt, Two teaspoons of paprika, One-half teaspoon of thyme, One-half teaspoon of sweet marjoram, One-quarter teaspoon of sage, Pinch of cloves, Pinch of allspice.

Rub together until thoroughly mixed and then put in a warm dry place for twenty-four hours. Put through a fine sieve. Place in a bottle and use one teaspoon of this mixture in place of salt.

The average housewife seldom thinks of using such herbs as sweet basil, sorrel, tarragon, leek and chervil, yet they give a delicious flavoring not only to soups, stews, ragouts and goulashes, but to made dishes. They can be grown in the kitchen garden. A good sauce is important, and not only increases the portion, but also gives it an attractive appearance.

Leftover meats and vegetables may be turned into palatable food with just a little time and energy. The basis of all croquettes should be a good thick moulding sauce that will give a product that is creamy and delicious to taste.

Owing to the fact that croquettes and cutlets are usually fried in hot fat, it is not necessary to add either shortening or butter to the cream sauce.

The true secret to good croquettes or cutlets is to have the mixture rich and creamy. Mould into croquettes and then dip in flour and then in the egg mixture and finally roll in fine crumbs. Now fry until golden brown in hot fat.

How to make the foundation:

Place in a saucepan:

One cup of milk, Seven level tablespoons of flour,

Stir to dissolve the flour and then bring to a boil. Cook slowly for five minutes and then add the flavoring and seasoning. Set aside to cool and then mould. Form into croquettes, roll in flour, dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat.

NUT AND PEPPER CROQUETTES

Two green peppers, Two medium-sized onions,

Mince very fine and then parboil and drain. Turn on a cloth and pat dry. Place in a bowl and add

One cup of cream sauce, made as given in the method, One-half cup of finely chopped nuts, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of grated cheese.

Mix thoroughly and then pour on a large platter and allow to cool, then finish as directed for cheese croquettes.

LIMA BEAN CROQUETTES

Wash and soak overnight three-quarters cup of baby lima beans. In the morning parboil until tender and then drain until very dry. Now put

One green pepper, Two medium-sized onions, Four pieces of bacon,

through a food chopper. Place in a pan and cook until the onions and peppers are soft. Drain free from fat and then put the beans through the food chopper and add:

The prepared peppers and onions and bacon, One teaspoon of paprika, Two tablespoons of finely minced parsley, One teaspoon of Worcestershire sauce

Mix thoroughly and then mould into croquettes and dip in flour, then in beaten egg, and roll in fine bread crumbs. Fry until golden brown in hot fat.

Leftover meat may be minced fine and seasoned as follows:

Put a sufficient amount of cold cooked meat or fish through the food chopper to measure three-quarters cup and

One large onion, Four branches of parsley,

Place the mixture in a bowl and add

One teaspoon of salt, One teaspoon of paprika, One cup of cream sauce,

made as directed in the method, then the finely chopped meat and one teaspoon of Worcestershire sauce. Mix thoroughly and then set aside to mould. Form into croquettes and roll in flour, dip in beaten egg and then roll in fine bread crumbs. Fry in hot fat.

Cold beef, lamb, chicken, veal, ham or crab meat or fish may be used for this delectable method of serving an entrée. Nuts, eggs, cheese, both cottage or pot, and store cheese, may be used. Dried peas, lima beans, navy and soy beans as well as cow peas and lentils will afford a splendid variety to the thrifty housewife who must provide cheap protein dishes.

The difference between a croquette and a cutlet is just in the shape. Croquettes are shaped either in the cylindrical or conical forms and cutlets in flat, either round, triangle or chop shape.

To prepare the egg for dipping add four tablespoons of evaporated milk and beat hard to thoroughly blend. Place croquette or cutlet on wire spoon and use tablespoon to pour the beaten egg over the croquette.

To prepare the crumbs dry all pieces of stale bread thoroughly. No bit is too small, a crust or even the crumbs left from cutting the bread. Put the well-dried bread through the food chopper and then sift through the colander; either put the coarse crumbs through the food chopper the second time or keep them for au gratin dishes.

Always serve either cream or tomato sauce with croquettes and cutlets and garnish them with parsley or cress.

BLACKBERRY PUDDING

Place in a mixing bowl:

One cup of flour, One and one-half cups of fine bread crumbs, One-half teaspoon of salt, One tablespoon of baking powder, One egg, One and one-half cups of water, Two cups of well-cleaned blackberries, One-quarter teaspoon of nutmeg.

Beat to mix and then pour into a pudding dish and bake forty-five minutes in a slow oven. Serve with sweet spiced blackberry sauce.

MARMALADE PUDDING

Place in a mixing bowl:

One and one-half cups of fine bread crumbs, Three-quarters cup of flour, One tablespoon of baking powder, One-half cup of finely chopped suet, Three-quarters cup of brown sugar, One teaspoon of nutmeg, Two eggs, One cup of milk.

Beat to mix and then grease and flour a mould. Put four tablespoons of marmalade in the bottom and then put in two-inch layer of batter. Spread with the jam and then repeat with the batter. Repeat this process until the mould is three-quarters filled. Have the batter on top. Cover and boil for one hour. Then unmould and serve hot or cold with thin cream.

PEACH CRUMB PUDDING

Grease a baking dish thoroughly and then dust it well with the fine bread crumbs. Now place in a mixing bowl:

Yolk of one egg, One cup of brown sugar,

Cream and then add

Two tablespoons of shortening, Two cups of bread crumbs, Two cups of stewed peaches, One-half cup of flour, One tablespoon of baking powder, One-half teaspoon of nutmeg.

Mix thoroughly and then pour into the prepared baking dish and bake in a slow oven for thirty-five minutes. Let cool and then turn from mould.

COLONIAL CREAM

Wash one-half cup of tapioca through several waters and then place in a saucepan and add one cup of boiling water. Cook until the tapioca is soft and clear. Remove from the fire and partially cool. Pour upon stiffly beaten white of one egg.

Now add

One-half cup of sugar, One-half cup of cocoanut, One-half cup of finely chopped nuts.

Beat to thoroughly mix and then pour into sherbet cups. Chill and top with one tablespoon of whipped cream or fruit whip.

RASPBERRY FRUIT BETTY

Cook one box of raspberries with

One-half cup of water, One-half cup of sugar,

Rub through the sieve to remove the seeds and then measure. Now place one and one-half cups of raspberry puree in a mixing bowl and add

One and one-half cups of fine bread crumbs, One-half cup of flour, Two teaspoons of baking powder, One-half teaspoon of salt, One-half cup of brown sugar, One-half teaspoon of cinnamon, Two tablespoons of melted shortening, Yolk of one egg.

Beat to mix and then pour into well-greased pudding dish and bake in a moderate oven for thirty minutes. Serve with fruit sauce made from

White of one egg, One-half glass of jelly.

Beat until this mixture holds its shape. Pour over the fruit whip and a little of the leftover raspberry puree.

RASPBERRY CRUMB PUDDING

Scald two cups of milk and then pour into a bowl and add:

Two tablespoons of shortening, Three-quarters cup of sugar, One cup of bread crumbs, One-half teaspoon of salt.

Beat to mix and then cool and add

One cup of flour, One egg, One tablespoon of baking powder, One and one-half cups of prepared raspberries.

Beat to mix and then pour into a pudding dish and bake for forty minutes in a slow oven. Serve either hot or cold with raspberry fruit sauce.

CHERRY CUSTARD

Stone one-half pound of cherries and then place in a saucepan and add

One cup of sugar, One-half cup of water.

Cook slowly until the fruit is tender and then measure and place

Two cups of the prepared cherries, One cup of milk, Three eggs,

in a bowl and beat to thoroughly mix. Pour into custard cups and then set in a pan of warm water and bake in a moderate oven until firm in the center.

BUTTERMILK BAG PUDDING

Use a pudding cloth to cook this pudding. Wash the cloth in warm water and then rub with shortening and dust with flour. Now place in the mixing bowl

One cup of buttermilk, Two level teaspoons of baking soda, One-half cup of sirup, One cup of brown sugar, Three-quarters cup of finely chopped suet, Three cups of flour, One teaspoon of ginger, Two teaspoons of cinnamon, One-half teaspoon of nutmeg, One cup of seeded raisins, or well-cleansed fresh fruit.

Mix thoroughly, and then tie in the prepared cloth and allow room in it for the pudding to swell. Plunge into boiling water and boil for one and one-quarter hours. Serve with sweetened cream sauce or fruit custard sauce.

VANILLA PUDDING

Three-quarters cup of sugar, One egg,

Cream well and then add

Four tablespoons of shortening, One cup of flour, One cup of bread crumbs, One teaspoon of salt, One tablespoon of baking powder, One cup of milk.

Mix thoroughly and then pour in well-greased mould and boil for one and one-quarter hours or bake for forty-five minutes in a moderate oven. Serve with cream sauce.

BANANA RICE PUDDING

Wash one-quarter cup of rice well and then cook until soft and the water is absorbed in the rice, in one and one-quarter cups of water. Now place in a mixing bowl

Two and one-half cups of milk, Two eggs, Three-quarters cup of sugar.

Peel and rub two bananas through a sieve and then beat to mix. Add the rice and then turn into a baking dish and dust with one-half teaspoon of cinnamon. Break into bits one teaspoon of butter and then bake in a slow oven for thirty minutes.

RASPBERRY CUP CUSTARD

Wash and drain one box of raspberries. Place in a saucepan and add

One pint of water, One cup of sugar.

Bring to a boil and cook until the berries are soft. Rub through a fine sieve. Cool. Now place three eggs in a mixing bowl and add the raspberries and beat the mixture to thoroughly blend. Pour into custard cups and set the cups in a pan containing water. Bake in a slow oven until firm in the centre.

CHOCOLATE CORN STARCH PUDDING

Two cups of milk, One-half cup of cocoa, One-fourth cup of cornstarch.

Dissolve the starch in the milk and then bring to a boil and cook slowly for five minutes. Now add

One-half cup of sugar, One-half teaspoon of vanilla, One-half teaspoon of cinnamon.

Beat well and then pour into custard cups that have been rinsed in cold water to mould.

OLIVES

OLIVE CANAPE

Use stoned olives for this. Open a bottle of olives, then drain and put through the food chopper, adding

One small onion, One green pepper, Three slices of nicely browned bacon, Four tablespoons of mayonnaise dressing, One teaspoon of salt, One teaspoon of paprika.

Mix well and then spread on strips of toast. Garnish with finely chopped white of egg.

OLIVE SALAD

Place in a bowl

One cup of olive meats, Four slices of nicely browned bacon, cut into tiny bits, One onion, grated, Two green peppers, chopped fine, Three-quarters cup of mayonnaise dressing.

Mix thoroughly and then lift into a nest of crisp lettuce leaves and garnish with slices of hard-boiled egg. This salad is delicious.

OLIVE CHEESE BALLS

Place in bowl

One cup of cottage or pot cheese, One red pepper, minced very fine, One tablespoon of grated onion, One-half cup of finely chopped olives, One teaspoon of salt, One-half teaspoon of paprika.

Form into balls and then place in a nest of lettuce. Serve with French dressing.

MACARONI, OLIVES AND CHEESE

This dish is famous among the mountain folk in Italy and it is served on gala days. Cook four ounces of macaroni for fifteen minutes in boiling water and then drain and blanch under cold water. Cool, chop fine, and now add

One-half cup of pimento olives, chopped fine, One-half cup of grated cheese, Two cups of cream sauce, One large onion, minced fine, Two large red peppers, minced fine, Two teaspoons of salt, One teaspoon of paprika,

and a tiny piece of garlic. Mix and then pour into baking dish. Dot the top with bits of butter. Place in a hot oven for twenty-five minutes.

OLIVE FILLING FOR MEAT AND POULTRY

Two and one-half cups of prepared bread crumbs, One-half cup of finely chopped onions, One-quarter cup of finely chopped parsley, One-half cup of finely chopped olives, One and one-half teaspoons of salt, One-half teaspoon of paprika, One-quarter teaspoon of sweet marjoram, One egg, Four tablespoons shortening.

Mix thoroughly and then use for filling meat and poultry. This filling is delicious.

To prepare the bread, soak stale bread in cold water until soft and then place in a cloth and press dry. Rub through a sieve and then measure. Use one-half cup of finely chopped stuffed olives to one cup of mayonnaise dressing.

OLIVE SANDWICH FILLING

Put through the food chopper:

One bottle of stuffed olives, Two red peppers, One onion, Four branches of parsley,

Place in a bowl and add

One-half cup of mayonnaise dressing, One teaspoon of salt, One-half teaspoon of paprika.

Mix well and then spread between the thinly sliced bread.

OLIVE SANDWICHES

Remove the stones from one large bottle of queen olives and add

One onion, Two red peppers,

Put through the food chopper and then add

Three-quarters cup of mayonnaise, One teaspoon of salt, One and one-half teaspoons of paprika.

Mix and then spread on the prepared bread.

OLIVE SAUCE

Mince fine, using the food chopper, a sufficient amount of olives, after removing the stones, to measure one-half cup. Place in a saucepan and add

One and one-half cups of cream sauce, Two tablespoons of salt, One-half teaspoon of paprika, One-quarter teaspoon of mustard.

Blend well and then bring to the boiling point and serve. This sauce may be made, for variety's sake, with one and one-half cups of tomato sauce to replace the cream sauce; then add two tablespoons of grated cheese. Heat and serve.

SPANISH MEAT LOAF

Place in a bowl

One and one-half cups of prepared bread, One cup of finely minced cold-cooked mutton, One cup of pimento olives, chopped fine, One-half cup of finely minced onions, One egg, Two teaspoons of salt, One teaspoon of paprika, One-quarter teaspoon of thyme, One-half cup thick cream sauce.

Mix thoroughly and then pack into the prepared loaf-shaped pan. Place in a larger pan containing hot water and then bake in a moderate oven for forty minutes. Serve with olive sauce. To prepare bread, soak stale bread in cold water; press dry; rub through fine sieve.

OLIVE AND CLAM COCKTAIL

Use olive meats for this. Olive meats are pieces of olives cut from large olives and packed in jars. There are no stones nor waste. Place in a small bowl

Three tablespoons of chili sauce, One tablespoon of horseradish, One tablespoon of lemon juice, One-quarter cup of olive meats, One teaspoon of salt, One teaspoon of paprika, One tablespoon of grated onion.

Mix thoroughly and then divide into four cocktail glasses. Add three cherrystone or little-neck clams to each glass.

SAUCES

A formula is necessary if the housewife is to have her sauces uniform, so that

One level tablespoon of flour and one cup of milk make a thin sauce, as for soups.

Two level tablespoons of flour and one cup of milk make a thin sauce.

Three level tablespoons of flour and one cup of milk make a medium sauce.

Four tablespoons of flour and one cup of milk make a thick sauce.

Five level tablespoons of flour and one cup of milk make a sauce for cutlets, croquettes, etc.

Use a saucepan that is scoured bright, add the flour to the cold milk and then stir to dissolve, using fork or wire whip to facilitate the process. Never use a spoon for this purpose, as it is impossible to thoroughly dissolve the lumps. Place on the fire and bring to a boil, stirring constantly. Cook for five minutes after the boiling point is reached and then remove from the fire and add seasoning. It is then ready to use. If you desire a butter flavor, add one tablespoonful of butter with the seasoning and stir until melted.

Part milk and water, stock, chicken broth, oyster or clam juice may be used in place of all milk with very good results. When making soups or sauces for meat and vegetable dishes the liquid from the canned vegetables, or the water in which the fresh vegetables were cooked, may be combined with an equal portion of milk.

Many splendid varieties of sauce can be made from the plain cream sauce. For parsley sauce add four tablespoonfuls of finely chopped parsley to one cup of cream sauce.

ONION SAUCE

One-half cupful of cooked onions, rubbed through a coarse sieve, and then add to one cupful of cream sauce.

PIMENTO CREAM SAUCE

Three canned pimentos, rubbed through a fine sieve and then add to one cupful of cream sauce.

SUPREME SAUCE

One cupful of thick cream sauce, One-half cupful of mushrooms, pared and cut in pieces and parboiled, Yolk of one egg.

Seasoning well to taste.

CELERY SAUCE

One cup of thick cream sauce, One cup of finely diced celery, parboiled until tender, One teaspoon of salt, One-half teaspoon of paprika.

Blend well.

ADMIRAL SAUCE

One cup of thick cream sauce, Grated rind of one-quarter lemon, Two tablespoons of capers, Two tablespoons of finely chopped parsley, Juice of one-half lemon, Two tablespoons of butter.

Stir until well blended and then heat until just below the boiling point. Season.

BEARNAISE SAUCE

One-half cup of thick cream sauce, Yolks of two eggs, One teaspoon of grated onion, Three tablespoons of butter.

Blend well, and now add

One teaspoon of salt, One-half teaspoon of white pepper, One-half teaspoon of paprika, Juice of one lemon.

Stir constantly until scalding hot. This sauce will not curdle if left standing for a few minutes.

CREAM HORSERADISH SAUCE

One cup of medium cream sauce, Two tablespoons of grated horseradish, Two tablespoons of lemon juice, Three tablespoons of finely minced parsley, One-half teaspoon of mustard, One-half teaspoon of white pepper, One teaspoon of salt.

Beat thoroughly to mix.

MAINTENON SAUCE (FOR AU GRATIN DISHES)

One cup of medium cream sauce, Two tablespoons of grated cheese, Two tablespoons of finely minced parsley, One tablespoon of grated onion, One and one-half teaspoons of salt, One teaspoonful of paprika, One-quarter teaspoon of mustard, One teaspoon of lemon juice.

Blend well.

CHEESE SAUCE

One cup of medium cream sauce. Four tablespoons of grated cheese, One teaspoon of salt, One-half teaspoon of paprika, One-quarter teaspoon of mustard.

Blend well until the cheese is melted.

MUSTARD SAUCE

One-half cup of medium cream sauce, Two tablespoons of white wine vinegar, Yolk of one egg, One teaspoon of mustard, One teaspoon of salt, One-half teaspoon of paprika.

Beat thoroughly to mix and then heat to the boiling point.

In no other part of cookery does the skill of the cook show to advantage as in the way in which the various sauces are prepared and served. To make a perfect sauce is an art in cooking. Many plain foods, as well as the use of leftovers, may, by the addition of a good sauce, be turned into palatable and attractive dishes.

Three or four cupfuls of cream sauce may be made at one time and then poured into a bowl and covered with a damp napkin, and placed in the icebox until needed. The sauce will keep in a cool place for three or four days and will relieve the necessity of making a sauce every day.

To use, measure three-quarters of a cupful of sauce and add one-quarter cupful of hot water. Place in a double boiler to heat, stirring frequently to blend. It is then ready to use. Always use a double boiler in the preparation of sauces made from this cream sauce. This will prevent scorching.

CUCUMBER SAUCE

One cup of thick cream sauce, One small cucumber, pared and grated, One and one-half teaspoons of salt, One teaspoon of paprika.

Heat to the boiling point and then cook for five minutes.

OYSTER SAUCE

One cup of thick cream sauce, Eight medium-sized oysters, chopped fine, One teaspoon of finely minced parsley, One teaspoon of salt, One teaspoonful of white pepper.

Blend well and then heat to the boiling point, and cook for five minutes.

MUSHROOM SAUCE

Place one and one-half cups of milk in a saucepan and add four tablespoons of flour. Stir until dissolved and then bring to a boil. Cook for five minutes and then add

One cup of diced and parboiled mushrooms, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of finely chopped parsley.

Beat to mix and then cook for two minutes and use.

PARSLEY SAUCE

One and one-half cups of cream sauce, One-half cup of finely chopped parsley, Three tablespoons of butter, Two teaspoons of salt, One teaspoon of white pepper.

Beat to mix.

CREOLE SAUCE

One cup of stewed tomatoes, Three onions, One green pepper, chopped fine.

Place in a saucepan and cook slowly until the onion and pepper are soft. Rub through a fine sieve and then add

Two tablespoons of cornstarch dissolved in One-half cup of water, One teaspoon of salt, One teaspoon of paprika, One-fourth teaspoon of mustard.

Bring to a boil and cook slowly for ten minutes and then serve.

TARTARE SAUCE

One-half cup of mayonnaise dressing, One onion grated, Five tablespoons of finely chopped parsley, One sour pickle, chopped fine, One teaspoon of salt, One-half teaspoon of mustard, One-half teaspoon of paprika.

Mix thoroughly and then serve very cold.

HERB SAUCE

Make one and one-half cups of cream sauce and then add

One cup of finely chopped parsley, One tablespoon of grated onion, One-half green pepper, minced fine, One and one-half teaspoons of salt, One-half teaspoon of pepper.

Simmer slowly for ten minutes.

MINT SAUCE

Shred a bunch of mint fine, and then place in a saucepan and add

Three-quarters cup of water, One-quarter cup of sugar.

Bring to a boil and cook slowly for ten minutes. Add one-half cupful of white wine vinegar and remove from the fire. Let stand for one-half hour and then strain. Leftover portions may be bottled and the bottles stored in a cool place for future use.

ENGLISH MUSTARD SAUCE

Place in a soup plate

One teaspoon of mustard, One teaspoon of sugar, One-half teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of salad oil.

Work to a smooth paste, and then slowly beat in three tablespoons of cream and one teaspoon of lemon juice. Beat until thick and then serve.

HOLLANDAISE SAUCE

Four tablespoons of salad oil, Two tablespoons of vinegar, One tablespoon of water, One teaspoon of salt, One-half teaspoon of paprika.

Heat in a double boiler to the scalding point and then drop in the yolk of an egg. Stir until thick. Use at once. If it should curdle, add one tablespoonful of boiling water and stir constantly until thick.

RAVIGOTTE SAUCE

Chop very fine sufficient parsley. To measure

One-half cup, One large green pepper, One onion, One leek.