Part 13

Sift to mix and then rub in five tablespoons of shortening, and mix to a dough with two-thirds of a cup of ice-cold water. Roll out on a well-floured pastry board one-quarter inch thick. Now cover with the prepared peaches and then sift over

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

Roll as for jelly roll, tucking the ends in securely. Place in a well-greased and floured pan and bake in a moderate oven for forty-five minutes. Baste every ten minutes with

One-half cup of syrup, Five tablespoons of water, One-quarter teaspoon of nutmeg.

Stir to thoroughly mix before basting the roll. Remove the roll to a large platter when baked and serve cold, with crushed and sweetened peaches in place of a sauce.

To prepare the peaches for the roll select the fully ripe peaches and cut into thin slices; if they are clinging stones, cut into small pieces.

CHOCOLATE PIE

Place in a saucepan

One and one-half cups of water, One-half cup of cocoa, One-half cup of cornstarch, One cup of sugar.

Stir until the cornstarch is dissolved and then bring to a boil and cook for five minutes. Cool and then pour into pastry lined pie tin. Bake in a slow oven for thirty minutes.

BUTTERSCOTCH PIE

Line a pie tin with plain pastry and then place in a saucepan

Three tablespoons of butter, One cup of brown sugar.

Heat slowly and cook for three minutes. Then place one and one-half cups of cold milk in a bowl and add four level tablespoons of cornstarch to the milk. Stir to dissolve the starch and add to the cooked sugar and stir constantly to thoroughly blend. Bring to a boil and cook for three minutes. Cool and add

One well-beaten egg.

Then pour into the prepared pie plate. Care must be taken not to let the sugar caramel.

ARTICHOKES

The artichoke is a plant closely resembling the thistle, and it is extensively cultivated for its flowering head. The head is gathered just before the flower expands. The eatable portion is the fleshy part of the calyx, the bottom or basin of the blossom and the true base of the leaves of the flower.

The flesh of the artichokes correspond closely to that which the old world folks call the cheese of the thistle. On the Continent, in Europe, the artichoke is frequently served raw, as a salad, with either French or Parisian dressing. Under ordinary circumstances the fruit as prepared for market will keep several weeks. The canned artichoke, which was imported quite extensively before the war, consisted of the fronds and bottoms. It came in large quantities from both France and Italy.

The artichoke buds are used exclusively for garnishing.

THE JERUSALEM ARTICHOKE

This kind of artichoke is a tuber of the species of the sunflower; it resembles somewhat the Irish potato. It has a sweetish flavor and contains a large amount of natural water. This species of artichoke is more valuable than the common artichoke.

The two principal types of the Jerusalem artichokes are

First: Long with reddish skin, Second: Round, knobby and white in color.

On the Continent they are frequently eaten raw, with just a plain seasoning of salt, pepper and vinegar; in fact, much as we eat the American radish. They are frequently made into soup.

The word Jerusalem is a queer cross of dialect from the Italian word _girasole_, meaning sunflower.

TO COOK

Soak the fruit in a bowl of cold water for two hours; then shake about in the water freely to remove all traces of sand. Plunge into boiling water and cook until tender; then drain. Serve in choice of following methods:

ARTICHOKE HOLLANDAISE SAUCE

Prepare artichoke as given above. Cut into pieces; then cook until tender; drain and lift each portion on a thin slice of toasted bread. Cover with Hollandaise dressing.

ARTICHOKE VINAIGRETTE

Cut one cold boiled artichoke into quarters; then place in deep bowl and cover with following dressing. Place in a bowl

One teaspoon of sugar, One-half teaspoon of salt, One-half teaspoon of paprika, One-half teaspoon of mustard, Juice of one-half lemon or two tablespoons of vinegar, Five tablespoons of salad oil.

Beat to thoroughly mix. Now add one tablespoon of grated onion and stir until well blended. Place artichoke in nest of lettuce; pour over dressing. Serve garnished with finely chopped pimento.

ARTICHOKE FRIED IN BATTER

Cook artichoke until tender; drain and cut into eighths; dip in the batter; fry until golden brown in hot fat. Serve with cheese sauce.

Break in a bowl

One egg, Two tablespoons of water,

Beat to mix. Add

Seven level tablespoons of flour, One-half teaspoon of salt, One-quarter teaspoon of pepper, One teaspoon of vinegar, One teaspoon of grated onion.

Beat well to mix; now dip artichoke in flour; then shake to loosen excess flour. Now dip in batter; fry golden brown.

ONIONS

ONION AND POTATO MINCE

Pare and slice sufficient onions to measure one cupful. Parboil and then drain. Now place four tablespoons of fat in a frying pan and add the onions and one and a half cups of mashed potatoes. Turn constantly until well blended and then form into an omelet shape in a pan, and turn on a warm platter and serve with cream sauce.

ONIONS IN RAMEKINS

Peel and boil until tender one dozen medium-sized onions. Drain and then place in ramekins. Season and cover with cream sauce. Dust the top with a few breadcrumbs and then sprinkle with one teaspoon of grated cheese. Dust lightly with paprika and then bake for fifteen minutes in a moderate oven.

ONIONS FRIED IN BUTTER

Pare and cook one dozen medium-sized onions until tender, taking care that they do not break. Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with Hollandaise sauce. How to prepare the batter:

Place in a bowl

Six tablespoons of water, Eight tablespoons of flour, One-half teaspoon of salt.

Beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat.

FRENCH FRIED ONIONS

Peel large onions and then cut into one-half-inch slices. Fry until golden brown in hot fat and serve as a garnish with omelets, fish, cold meat, etc.

BAKED ONIONS

Large or Spanish onions are best for this dish. Peel the onions and then boil until tender, and then take care that the onion does not become soft. Lift and then cool, and carefully remove the centres. Now prepare the following as a filling for four large or eight medium-sized onions.

Four tablespoons of grated cheese, Six tablespoons of fine bread crumbs, One teaspoon of salt, One teaspoon of paprika, Two teaspoons of finely minced parsley, One egg.

Mix thoroughly to blend and then fill the cavity of the onions, forming into a point or top one inch over the onion. Dust the onion lightly with flour and then place in a baking dish. Now baste onions with melted shortening and bake for twenty-five minutes in a moderate oven. Chop the onions which have been removed from the centres very fine and add to one cup of cream sauce with

One and one-half teaspoons of salt, One-half teaspoon of white pepper, Three tablespoons of parsley, One well-beaten egg.

Beat to mix thoroughly and then heat to the boiling point. Serve over the baked onions. This dish will replace meat for luncheon.

SWISS ONION AND POTATO PANCAKES

Peel and put two Spanish onions through the food chopper, using a fine knife. Place in a bowl and then pare and grate four medium-sized potatoes into a bowl and add

Three-quarters cup of milk, One egg, One tablespoon of syrup, One and one-half teaspoons of salt, One-half teaspoon of pepper, Seven-eighths cup of flour, Two level teaspoons of baking powder, Two level teaspoons of shortening.

Beat to mix and then fry like pancakes. Serve with parsley butter.

ONION CUSTARD

Chop sufficient onions to measure one-half cup. Parboil and then drain. Now place in a bowl

One and one-half cups of milk, Two eggs, One teaspoon of salt, One teaspoon of paprika, Two tablespoons of finely chopped parsley.

Beat to mix and then grease the custard cups. Add one-half cup of fine breadcrumbs to the prepared onions. Mix well and then divide into six cups. Pour the prepared custard on the top. Place the cups in a baking pan, add one quart of water and then place in a moderate oven and bake until firm in the centre, usually about twenty-five minutes. The water in the baking pan prevents the custards from cooking too fast. Serve in the cups or let stand for five minutes before taking from the mould and putting on a slice of toast.

PARSLEY BUTTER

Two tablespoons of butter, Three tablespoons of finely minced parsley, One teaspoon of lemon juice.

Beat to a smooth paste and use. This dish will replace potatoes in the luncheon menu.

HAVANA BANANA PASTRY

Two cups of flour, One-half teaspoon of salt, Two teaspoons of baking powder, One tablespoon of sugar.

Place in a mixing bowl and sift to thoroughly mix. Now rub into the prepared flour eight tablespoons of shortening and then mix to a dough with one-half cup of ice-cold water. Roll the pastry on a slightly floured pastry board one-fourth inch thick; cut in oblongs three inches wide and six inches long. Peel the banana and lay on the pastry; sprinkle with

One teaspoon of brown sugar, Pinch of nutmeg, Pinch of cinnamon, One-half teaspoon of butter.

Brush the edges of the pastry with cold water and press firmly together, inclosing the banana. Lay on a well-greased and floured baking sheet, placing the side which was fastened together down. Brush with beaten egg and bake in a moderate oven for eighteen minutes. Serve just as you would other pastries.

FRIED BANANAS

Peel the bananas and then cut into two; roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown and serve with broiled steak or chops or chicken fricassee.

BANANA CUSTARD PIE

Pare and then rub through a fine sieve sufficient bananas to measure one cup. Place in a mixing bowl and add

One-half cup of sugar, Juice of one lemon, One-quarter teaspoon of grated rind of lemon.

Stir to mix and then add slowly, beating to mix

One cup of milk, Yolk of one egg, One whole egg, One-quarter teaspoon of nutmeg.

Beat to mix and then pour in a pie plate lined with plain pastry. Bake in a slow oven for twenty-five minutes and then cool. Use the white of egg and one-half glass of jelly for fruit whip.

BANANA ICE CREAM

One and one-half cups of banana pulp, One cup of sugar, Juice of one lemon.

Place in a mixing bowl and then cover and set aside. Now place

Two and one-half cups of milk, Four tablespoons of cornstarch,

in a saucepan and stir to dissolve the starch. Bring to a boil and cook for five minutes. Add the yolks of two eggs. Beat to thoroughly mix and add the banana mixture. Beat hard to blend. Now beat into the mixture the stiffly beaten whites of the two eggs. Freeze in the usual manner, using three parts ice to one part salt. This amount will make three pints of ice-cream.

BANANA STUFFING FOR CHICKEN

Pare and rub through a sieve four bananas. Place in a bowl and add

One-half grated onion, One green pepper, chopped fine, Three tablespoons of finely chopped parsley, Four slices of bacon chopped fine, One and one-quarter cups of bread crumbs, Pinch of thyme, One egg, One teaspoon of salt.

Mix thoroughly and then fill into the chicken and roast in the usual manner.

BANANA FRITTERS

Place in a mixing bowl

One cup of banana pulp, One-quarter cup of sugar, Yolks of two eggs, One tablespoon of shortening.

Beat to mix and then add

One and one-half cups of flour, One and one-half teaspoons of baking powder.

Beat to mix and then cut and fold into the mixture whites of two eggs, beaten stiff. Fry in deep fat until golden brown and then serve with banana sauce.

BAKED BANANAS

Wash the bananas and remove just one strip from the top. Place in a baking pan and add one-half cup of water and bake in a moderate oven for one-half hour.

BANANA MUFFINS

Rub a sufficient number of bananas through a sieve to measure one cup. Place in a mixing bowl and add

One cup of brown sugar, Four tablespoons of shortening, Two cups of flour, Five teaspoons of baking powder, One cup of milk, One-half teaspoon of nutmeg.

Beat to mix and then bake in well-greased and floured muffin pans in a moderate oven for twenty-five minutes. Ice the tops with water-icing.

RICE BANANAS AND POACHED EGGS

Cook one-fourth cup of rice in one and one-fourth cups of water until the rice is soft and the water absorbed. Place in a baking dish and cover one inch deep with sliced bananas. Place in the oven and bake for ten minutes. Now lay on one poached egg for each service. Garnish with a strip of bacon and serve with parsley sauce.

BANANA PANCAKES

Place in a mixing bowl

One cup of crushed bananas, One cup of milk, One and one-half cups of flour, Two tablespoons of syrup, Two tablespoons of shortening, One egg, Two teaspoons of baking powder.

Beat to mix and then bake in the usual manner on a well-greased smoking hot frying pan.

BANANA SAUCE

One-half cup of crushed banana, One-half cup of sugar, One teaspoon of vanilla, Juice of one orange.

Beat to mix and then serve with the fritters.

FISH

Fish are divided into two classes--those having backbones, which are called vertebrates; and those which have no backbones, and are called shellfish.

The vertebrates are classified as fresh and salt-water fish, and they contain both white and dark meat. Fish is similar to meat in composition and structure and is classed among the protein or body-building foods; it may replace meat or its equivalent on the menu.

The muscle consists of a bundle of fibers, bound together by a connective tissue; it is so tender that it requires much less time to cook than meat. Fish, as a rule, contains less fat than meat, and while there is considerable refuse, it will be found to be about equal to the bone in meat.

The methods of cooking fish are: Broiling, boiling, baking, deep fat frying and sautéing.

TO BOIL FISH

Cleanse and prepare the fish. Tie in a piece of cheese-cloth and then plunge into a kettle of boiling court bouillon. Cook, allowing twenty minutes to the pound. Lift, drain well and then turn on a hot platter, laying a napkin under the fish to absorb the moisture. Serve with either cream, Hollandaise, egg or tomato sauce and garnish with slices of hard-boiled egg, beet and carrots cut in dice or capers, diced beets, slices of lemon.

BAKED FISH

Cleanse and prepare the fish, leaving the head and tail on the body, but remove the eyes and fins. Now prepare a filling as follows:

One cup of bread crumbs, Three tablespoons of shortening, One teaspoon of salt, One teaspoon of paprika, One small onion grated, One egg.

Mix and then fill into the fish. Fasten the opening with a string or with toothpicks. Place in a baking dish and rub with plenty of shortening. Dust with flour and place in a hot oven to bake. Baste every fifteen minutes with boiling water. Allow eighteen minutes to the pound and twenty minutes for the fish to heat thoroughly and start baking.

COURT BOUILLON

Place five pints of water in a fish kettle and add

One small onion, sliced, One clove, Three branches of parsley, One small red pepper, One-half bay leaf, One teaspoon of paprika, One teaspoon of celery salt, Two teaspoons of salt, One-half cup of vinegar, One fagot of soup herbs.

Bring to a boil and cook the fish. Strain and set aside to cook fish in again.

FISH SAUCE

Strain the liquid left in the pan after removing the fish and add sufficient boiling water to make one cup. Place in a saucepan and add

Two level tablespoons of cornstarch, dissolved in three level tablespoons of water, One tablespoon of butter, One tablespoon of Worcestershire sauce, One teaspoon of salt, One teaspoon of paprika, Juice of one-half lemon.

Bring to a boil, cook for five minutes and serve with fish.

TO BROIL FISH

Cleanse the fish, leaving the small fish whole, split the large fish and then brush with melted shortening and broil, allowing ten minutes for small fish and ten minutes to the pound for larger ones.

Large fish will require thirty to forty-five minutes. Lift to a hot platter and spread with

Two tablespoons of butter, Two tablespoons of parsley, One tablespoon of Worcestershire sauce, One tablespoon of lemon juice.

Mix well and then garnish with slices of lemon and parsley.

CREOLE FRIED FISH

The creole fried fish is a crisp golden brown. It is prepared as follows: Clean the fish and then wash and drain and roll it in flour. Place in a pan containing hot fat and fry until golden brown. Place in the oven, if the fish is large, until all is cooked and to finish cooking.

FRIED FISH

Small fish, like smelts, brook trout, perch, butter fish, etc., may be well cleaned, dried and then dipped in beaten egg and rolled in fine crumbs. Large fish should be cut into suitable pieces; sliced fish may also be prepared in this manner.

SAUTEING

Fish should be well cleaned and then fried in sufficient fat to prevent sticking.

COCOANUT PUDDING

Place in a mixing bowl

One cup of bread crumbs, One cup of sifted flour, One-half teaspoon of salt, One tablespoon of baking powder, Three-quarters cup of cocoanut, One egg, One cup of milk.

Beat to thoroughly mix and pour into well-greased custard cups or pudding pan and bake in a moderate oven for thirty-five minutes. Serve with lemon sauce.

SNOW PUDDING

Place in a saucepan

One cup of milk, Four level tablespoons of cornstarch.

Stir to dissolve and then bring to a boil and cook slowly for five minutes. Now add

Six tablespoons of sugar, Stiffly beaten white of one egg, One teaspoon of vanilla.

Beat thoroughly to blend. Pour in four custard cups and set in a cool place to mould. Serve with custard sauce.

FRUIT PUDDING

Place in a bowl

One cup of molasses,

And add

One cup of sour milk, One egg, One teaspoon of baking soda, Five tablespoons of shortening, One teaspoon of cinnamon, One-half teaspoon of allspice, Four tablespoons of cocoa, One and one-half cups of coarse bread crumbs, One and one-half cups of wheat flour, One-half cup of seeded raisins, Two teaspoons of baking powder.

Mix in the order given, beating hard. Pour in well-greased and floured mould. Boil and steam for two hours and then serve with vanilla or cream sauce.

RICE PUDDING

Wash one-half cup of rice in plenty of cold water. Place in a saucepan and add three cups of boiling water. Cook slowly until water is absorbed and then grease a baking dish well. Pour rice in a bowl and add

Two cups of milk, One yolk of egg, One-half cup of sugar, One-half teaspoon of nutmeg, One-half teaspoon of salt.

Mix well and pour in a baking dish and bake in a slow oven for thirty-five minutes. Cook and then place the left-over white of egg and one-half glass of jelly in a bowl and beat until it will hold its shape. Use as a whip for the pudding.

CHOCOLATE RICE PUDDING

Wash one-half cup of rice in plenty of warm water and then place two and one-half cups of boiling water in a saucepan and add the rice. Cook until the rice is soft and the water absorbed. Now place three ounces of chocolate, cut into fine pieces, in one quart of milk. Bring to a boil and then add

Three-quarters cup of sugar, One-half teaspoon of cinnamon extract, Two teaspoons of vanilla, Two tablespoons of butter, The prepared rice.

Mix well and then pour into a baking dish and bake for forty minutes in a moderate oven. Stir frequently.

PLUM PUDDING, ROMANY STYLE

One cup of cooked oatmeal, One cup of seedless raisins, One cup of dried peaches, put through food chopper, One cup of peanuts put through food chopper, One-quarter cup of citron put through food chopper, Two teaspoons of cinnamon, One teaspoon of allspice, One teaspoon of nutmeg, One cup of syrup, One egg, One glass of jam or apple jelly.

Mix and then pack into moulds, one-pound coffee can or tie it in a pudding cloth. Boil for two hours.

BROWN BETTY

Pare the apples and then slice thin. Now grease a pudding mould or a baking dish. Place a layer one inch deep of apples, then layer of bread crumbs. Repeat until the dish is full and then sprinkle each layer with brown sugar and cinnamon, as it is placed. Now pour over the dish sufficient thick, well-sweetened apple sauce to fill the baking dish two-thirds full. Bake in a moderate oven for forty minutes.

LEMON PUDDING

Heat three-quarters cup of milk to the scalding point and then add

One tablespoon of butter, Five tablespoons of sugar.

Pour over one-half cup of fine bread crumbs and then cool, and add

Yolk of one egg, Juice of one-half lemon, Grated rind of one-quarter lemon, One-quarter cup of water.

Mix thoroughly before adding to the scalded bread crumbs. Pour into a small baking dish and bake in a moderate oven for twenty minutes.

Make a fruit whip of

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

Beat until mixture will hold its shape. Pile on pudding and brown in the oven for five minutes. Set aside to cool.

CRUMB COOKIES

One cup of molasses, One-half cup of brown sugar, Six tablespoons of shortening, Two teaspoons of cinnamon, One-half teaspoon of ginger, One-half teaspoon of allspice, One egg, Five tablespoons of sour milk.

Beat to mix and then add

Two and one-half cups of coarse bread crumbs and sufficient flour to make a very stiff mixture.

Drop by the spoonful on well-greased baking sheet, three inches apart. Bake in a moderate oven for ten minutes.

CARAMEL PUDDING

Make a caramel of

One cup of sugar, Four tablespoons of water, One tablespoon of butter.

Pour into a pudding dish and turn until the mixture thoroughly coats the dish. Now place in a mixing bowl

Three cups of apple sauce, One cup of brown sugar, Two cups of bread crumbs, One-half cup of nutmeg.

Beat to mix and then pour into a baking dish, and bake in a slow oven for forty minutes, then turn out at once on a platter and serve with caramel sauce.

RAISIN PUDDING

Soak one-half cup of raisins in boiling water for one hour. Drain and then add two ounces of candied citron, and sufficient stale bread to make one cup of crumbs. Put all through the food chopper. Place in a bowl and add

One cup of brown sugar, One cup of flour, One tablespoon of baking powder, Juice of one lemon, Grated rind of one-half lemon, Yolks of two eggs, One cup of milk, Three tablespoons of shortening.

Beat to thoroughly mix and then cut and fold in the stiffly beaten whites of two eggs. Pour into well-greased and floured one-quart mould. Place the mould deep in a pan containing sufficient boiling water to cover the mold two-thirds of its depth. Place in the oven and bake for fifty minutes in a moderate oven. Unmould and serve with Saboyon sauce.

PUMPKIN PUDDING

Place in a bowl

Eleven and one-half cups of steamed pumpkin drained dry, One cup of milk, Yolk of one egg, One-half cup of sugar, One teaspoon melted butter, One teaspoon of cinnamon, One-half teaspoon of nutmeg, Two teaspoons of vanilla.

Beat thoroughly to mix and then pour into well-greased custard cups. Set cups in baking pan and pour in sufficient boiling water to half fill the pan. Bake in a moderate oven for forty-five minutes and then serve cold. Garnish with fruit whip or jelly.

SOUP

Soup, unless it is a thick cream or puree, contains little food value. Rather, it is stimulating to the stomach and causes a free flow of the digestive juices. Thus the food taken in after the soup has stimulated the stomach is quickly absorbed and thus gives the body immediate nourishment without distressing the digestion.