Part 22

One egg, One cup of milk, One teaspoon of salt, Four tablespoons of syrup, Three tablespoons of shortening, One and three-quarters cups of flour, Four teaspoons of baking powder.

Beat hard to mix and then pour into well-greased and floured muffin pans, and bake in a hot oven for twenty minutes.

SPANISH BUN

One and one-half cups of sugar, Three-quarters cup of shortening, Yolks of five eggs.

Cream until light lemon color and then add

Three teaspoons of baking powder, Five cups of flour, One cup of milk, One package of small seedless raisins or currants, One-half teaspoon of salt.

Beat just enough to mix and then cut and fold in the stiffly beaten whites of five eggs. Pour into square pan which has been lined with paper and then greased and floured. Bake in a moderate oven for one hour. Ice with water-icing and mark off into slices with a knife while the icing is soft.

VEGETABLES A LA JARDINIERE

Pare and cut in dice

Two carrots, One cup of celery, One cup of sliced onions.

Place in a saucepan, cover with boiling water and cook until tender; then drain, and then mince fine three slices of bacon. Brown bacon and then lift and add the vegetables to the fat left from browning the bacon. Add

One cup of canned peas, One and one-half teaspoons of salt, One teaspoon of paprika, One tablespoon of vinegar.

Cook slowly for fifteen minutes.

BRAISED OX TAILS

The large ox tail joints or the usual ox tail may be used for this. Soak two and one-half pounds of tails in warm water for fifteen minutes and then wash well, and drain and wipe dry. Roll in flour and then brown quickly in hot fat. Now lift to a deep saucepan and add

Three cups of boiling water, Two cups of sliced onions, Two carrots, cut in dice.

Cook slowly for one and one-quarter hours and then season with

Two teaspoons of salt, One teaspoon of pepper, Four tablespoons of finely chopped parsley.

Now to serve cook three-quarters pound of macaroni in boiling water for twenty minutes and then drain and season, and place on a hot platter. Lay on top of the macaroni the cooked ox tails and pour over all the gravy containing the onions and carrots. Garnish with finely chopped parsley and serve.

POTATO PANCAKES

Place in a mixing bowl three slices of bacon, minced fine, and cooked until nicely browned

Three tablespoons of bacon fat, One egg, Three-quarters cup of milk, One and one-half cups of flour, Three-quarters cup of potatoes rubbed through a fine sieve, Four teaspoons of baking powder.

Beat hard to thoroughly mix and then bake on a griddle or fry in hot fat.

BANANAS A LA JAMIQUE

Peel three bananas and then cut in half. Place in a bowl and sprinkle with the juice of one lemon. Let stand for one hour to marinate, and then dip in a batter and fry until golden brown. Lay on a thin slice of sponge cake and spread the cake with pineapple jelly or jam. Pile high with fruit whip and garnish with finely chopped crystallized ginger.

BOSTON BAKED BEANS

Soak one pint of beans in plenty of cold water overnight and in the morning carefully wash and place in a saucepan and cover again with water. Bring to a boil and cook for ten minutes, and then drain and place in a casserole or baking dish, and add

One-half pound of salt pork, cut into two-inch blocks, One cup of stewed tomatoes rubbed through a sieve, Four tablespoons of molasses, One teaspoon of salt, One onion, chopped fine, One-half teaspoon of pepper, One-quarter teaspoon of mustard.

Mix well and then add sufficient water to cover. Bake in a moderate oven for three hours.

WHOLE WHEAT MUFFINS

Place in a mixing bowl

Two cups of buttermilk, One teaspoon of baking soda, One teaspoon of salt, Three tablespoons of sugar, Four tablespoons of shortening, One egg, Three cups of whole-wheat flour, Two teaspoons of baking powder.

Beat hard to mix and then pour into well-greased muffin pans and bake for twenty minutes in a hot oven.

YESTERDAY'S BRAN BREAD

Place in a mixing bowl

Three cups of buttermilk, One and one-half teaspoons of salt, Two teaspoons of baking soda, Three-quarters cup of syrup, One-half cup of shortening.

Beat to thoroughly mix and then add

Four cups of whole-wheat flour, Three cups of bran, One and one-half cups of white flour, Two teaspoons of baking powder.

Beat hard to mix and then pour into two well-greased and floured loaf-shaped pans and spread evenly. Let stand for ten minutes and then bake in a moderate oven for forty minutes. One-half package of seeded raisins or three-quarters cup of finely chopped nuts may be added to one loaf for variety. Use when one day old.

BUTTERMILK CUSTARD

Place in a mixing bowl

Yolk of one egg, Two eggs, One and one-quarter cups of buttermilk, One teaspoon of vanilla extract, One-half cup of sugar, Three tablespoons of flour.

Beat to a smooth batter and then pour in custard cups and set the cups in a pan of warm water, and bake in a slow oven until firm in the centre. Remove, cool and then make a whip with

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

Beat to a stiff meringue and then pile high on each custard. Serve ice cold, dusted with cinnamon.

YANKEE PANCAKES

Place in a mixing bowl

One and one-half cups of buttermilk, Two tablespoons of syrup, One tablespoon of shortening, One teaspoon of baking soda, One teaspoon of salt.

Beat to mix and then add

One cup of whole-wheat flour, One-half cup of cornmeal, One teaspoon of baking powder.

Beat to mix and then bake on a hot gridle.

BUTTERMILK BREAD

Scald two cups of buttermilk and then let cool. Put through a sieve to break up the large curds and then turn into a mixing bowl and add

Four tablespoons of sugar, One tablespoon of salt, Four tablespoons of shortening, One yeast cake dissolved in one-half cup of water.

Beat hard to mix and then add eight cups of flour, and work to a smooth dough; grease the bowl and place the dough in it. Turn the dough over to thoroughly coat with the shortening. Cover and let rise overnight and then early in the morning punch down well and turn over for one hour. Place on a moulding board and divide into loaves. Form into the loaf and then place in well-greased pans and let rise for one hour. Bake in a moderate oven for forty minutes.

It is important that the temperature of the scalded and cooled buttermilk should be about 70 degrees Fahrenheit. When setting the bread overnight, be sure that it is in a place where the average temperature will be 65 degrees Fahrenheit in summer and 70 degrees Fahrenheit in winter, and which is free from drafts.

BUTTERMILK DOUGHNUTS

Place in a mixing bowl

One cup of buttermilk, Two tablespoons of shortening, One egg, One cup of sugar, One teaspoon of baking soda, One teaspoon of nutmeg, One-half teaspoon of ginger.

Beat to mix. Now add

Five cups of sifted flour, Two teaspoons of baking powder,

and work to a smooth dough. Roll out one-half inch thick on well-floured pastry board and cut and fry until golden brown in hot fat.

BUTTERMILK CHEESE PIE

Place one quart of buttermilk in a pan and heat gently to about 110 degrees Fahrenheit. Let cool and then turn into a piece of cheese-cloth and let drain for two hours. Now measure one and one-half cups of whey and place in a saucepan and add six tablespoons of cornstarch. Stir to dissolve and then bring to a boil and cook for five minutes. Now add

One cup of sugar, Yolks of two eggs, Grated rind of one-half lemon, One teaspoon of nutmeg, One-half teaspoon of vanilla.

And the prepared cheese that has been draining in the cheesecloth. Beat very hard with the egg-beater to thoroughly blend. Pour into pans which have been lined with plain pastry and bake for forty-five minutes in a moderate oven.

Dust the top of the pie before placing in the oven with either nutmeg or cinnamon, and one-half cup of seeded raisins or finely chopped nuts may be added for variety, if desired.

Use left-over whites of egg

One for fruit whip; One for dipping croquettes, oysters and the like to be fried in deep fat.

SAUCES

CIDER SAUCE (CHAMPAGNE SAUCE)

Melt three tablespoons of ham fat in the frying pan and add four tablespoons of flour, and cook until nice and brown, then add two cups of cider. Stir until well blended and then bring to a boil. Cook slowly for five minutes and then season with salt and white pepper and a little nutmeg.

MOCK HOLLANDAISE

To one cupful of cream sauce add

Yolk of one egg, Two tablespoons of lemon juice, One teaspoon of salt, One teaspoon of paprika, One teaspoon of grated onion.

BATARDI SAUCE

One cup of thick cream sauce,

Yolk of one egg, One teaspoon of paprika, One teaspoon of salt, One teaspoon of grated onion, Juice of one-half lemon, One-half cup of stewed tomatoes, One tablespoon of finely minced parsley.

Heat slowly, beating thoroughly to blend. Rub through fine sieve and then serve cold.

TOMATO SAUCE

One cup of canned tomatoes rubbed through a sieve, One and one-half cups of cold water, Four onions, minced fine, One carrot, cut fine, One fagot of soup herbs.

Cook slowly for twenty minutes and then add

Three tablespoons of cornstarch, One tablespoon of sugar, Two teaspoons of salt, One teaspoon of pepper, One-quarter teaspoon of mustard dissolved in one-half cup of cold water.

Bring to a boil and then cook for ten minutes. Rub through a fine sieve and use.

BROWN SAUCE

To make a brown sauce, place four tablespoons of fat in a frying pan and add three tablespoons of flour. Stir until brown. Brown until a very dark color and then add one cup of stock or water. Stir until the mixture is perfectly smooth and at the boiling point for three minutes. Season as desired.

AMERICAN SAUCE

To make a sauce American take

One-half cup of thick cream sauce, One-half cup of stewed tomatoes, One tablespoon of grated onion, One teaspoon of salt, One teaspoon of paprika, One tablespoon of grated cheese.

Blend and put through the fine sieve. Serve hot.

CREAM SAUCE

Place one cup of milk in saucepan and add three level tablespoons of flour. Stir with a fork or egg-beater until well mixed and then bring to a boil. Cool for three minutes and then stir constantly. Remove from the fire and use.

BOHEMIAN SAUCE

One cup of thick cream sauce, Juice of one-half lemon, One teaspoon of paprika, One teaspoon of salt, One tablespoon of fresh grated horseradish.

Beat to mix and then serve either hot or cold.

CANADIAN SAUCE

Place in a saucepan

Two grated onions, One green pepper, Two tomatoes, chopped very fine.

Cook slowly until soft, and then cool and add

Six tablespoons of salad oil, Three tablespoons of vinegar, One-quarter teaspoon of mustard, One-half teaspoon of pepper, One teaspoon of salt, One-quarter teaspoon of sugar.

Mix thoroughly and serve cold over the fish.

HORSERADISH SAUCE

Add two tablespoons of grated horseradish and one tablespoon of Worcestershire sauce to either cream sauce or brown sauce.

MEXICAN CHILI SAUCE

Split open and then remove the seeds from one dozen chilis (green peppers). Now scrape the three or four veins to remove seeds that run through the pepper lengthwise. Now drop them into boiling water for fifteen minutes. Remove the skin and chop fine. Place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions. Cook slowly until tender, taking care not to brown. Now add two tablespoons of flour. Blend well and then add the chilis and

Two cups of tomato pulp rubbed through a fine sieve, One cup of boiling water.

Simmer slowly until thick, smooth sauce. Season with salt to taste. Rub hand with salad oil, before preparing the peppers, to prevent burns.

BEVERAGES

To prepare chocolate as a beverage it is necessary to boil or cook it thoroughly. The mere fact of pouring boiling water or milk upon the cocoa will not cook it sufficiently.

HOW TO PREPARE CHOCOLATE

The Mexican epicure long ago discovered that to make chocolate successfully, it is necessary to beat it continually and he thus perfected a chocolate whip which is a wooden beater with a number of wooden rings fastened to it; when this is used to stir the chocolate it churns the mixture to a froth.

The French use a number of switches, bound into a whip. The American housewife uses a flat wire whip for this purpose.

Cocoa.--Place in a saucepan three-fourths cup of water and two level teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and then cook for five minutes. Beat continually, then add one-fourth cup of scalded milk for each cup of cocoa. Bring to a boil again and then serve.

Chocolate.--Use three ounces of chocolate to one quart of water. Cut the chocolate fine and then add water and stir constantly. Bring to a boil and cook for ten minutes. Add one cup of scalded cream and then bring again to boiling point and serve. One tablespoon of whipped cream may be added to each cup just before serving.

HOW TO BREW A CUP OF TEA

From an old tea merchant in London I received my instructions for making a perfect cup of tea. First rinse out the teapot with cold water and then fill it with boiling water, and let stand while you bring the water intended for the tea to a boil. Just before the water boils, turn out the water in the teapot and wipe dry. Then add the tea leaves and pour on the freshly boiled water. Cover the pot with a tea cosy or wrap in a towel and let stand exactly seven minutes. The tea is now ready to drink. This will give you a delicious drink of ambrosia that will delight the heart of true lovers of a good cup of tea.

The use of a cosy for the teapot is to hold the heat in the pot and thus prevent quick cooling. Use one level teaspoon of tea to each one-half pint of water. Measure the water before boiling. The water must be poured on the tea immediately upon reaching the boiling point. After boiling for two minutes or longer the water quickly loses its natural gases.

COFFEE

Many varieties abound in the market. Among the best is the Arabian, with Liberian and Maragogipo closely following. After the coffee is harvested the quality and the value depend on the care in curing and packing. Brazil supplies the United States with about 80 per cent, of all the coffee used. Mexico and Central America together furnish about 17 per cent., thus leaving about 3 per cent. from foreign countries.

Various brands of coffee known by the housewife are:

Mocha, Java, Rio, Santa Bourbon, Santa, Maracaibo, Bogota, Peaberry.

The first named are the most expensive, the last named the cheapest. The word "blend" when used with coffee means a mixing of two or more varieties, producing a coffee of various strengths and of a smooth, mellow flavor.

After the coffee is roasted it should be kept in air-tight cans. Grinding is the next important step, and this must be just right to get the full strength. Coffee coarsely ground is not desirable, as it requires a long time to infuse and is therefore wasteful. A medium fine grind will be found practical for those who use the old-style coffee pot. To filter, using the percolator, the coffee should be quite fine. The water falls continually over the coffee and produces a uniform cup.

How to make good coffee, using the old-fashioned coffeepot: Place one level tablespoon of medium finely ground coffee in the pot for every cup desired; add the water and bring quickly to the boiling point. Stir with a spoon and then add a small pinch of salt and four tablespoons of cold water to settle the grounds. Let it stand in a warm place for five minutes; then serve.

Percolator method: Place three-quarters of a level tablespoon of finely ground coffee in a percolator for each cup desired. Add the water and then place the pot on the fire. Let the coffee filter just four minutes after the first pumping of the water in the glass top shows a coffee color. This will produce an even, uniform cup of stimulating beverage.

COFFEE AU LAIT

French breakfast coffee: Make the coffee by the method desired, making only one-half the usual quantity. Now heat to the boiling point sufficient milk to fill each cup one-half full. When ready to serve, pour the hot milk in the cup and then fill it with coffee.

COFFEE NOIR

This coffee is usually drunk from the demi-tasse. Therefore, it should be of superior strength, usually one and one-quarter tablespoons are allowed of very finely ground coffee for every two cups. It is percolated until the liquid is very strong and is rich black in color; this takes, usually, from eight to ten minutes after the coffee first shows its color in the glass top of the percolator.

EPICUREAN CREOLE COFFEE

Many of the old Spanish and French grandees, who were the forefathers of the Franco-Spanish new world city, New Orleans, brought with them the beautiful china coffee pot of yesteryear. The making of the after-dinner coffee was an art indeed.

The pot was filled with hot water and then set in a pail of boiling water to keep warm while the coffee was milled. Generally it was roasted fresh every day. It was ground into a fine flour, then tied in a piece of thin, fine muslin. The water was drained from the heated pot and the coffee was placed in it. Then fresh boiling water was poured in. The spout and top were closely covered with a napkin and the pot returned to the pail, containing sufficient boiling water to keep the pot hot. It was placed before the fire to brew; this usually took from ten to fifteen minutes. The coffee was ready and its delicious aroma and flavor amply repaid one for the time and trouble taken to make it.

COFFEE A LA CREME

Coffee made in the usual manner and then served with plain and whipped cream.

TURKISH COFFEE

The coffee for this style is ground into a fine flour, and is then covered with cold water, brought to the boiling point, sweetened and served without straining or filtering. Russian coffee is heavy and black and is frequently served with a slice of lemon.

SUMMER DRINKS

A cool drink, with plenty of ice tinkling in the glass, refreshes and invigorates one at the close of a warm day. The housewife may prepare with little trouble many delicious fruit flavors from fresh fruits that can be quickly turned into thirst-quenching beverages, by adding ice and a little carbonated water.

Plain carbonated water may be purchased in either pint or quart bottles; and if a good cork is used to stop the opening of the bottles, after removing the caps, it may be used at intervals, providing it is kept on ice.

PARISIAN TEA

Place two teaspoonfuls of tea in a pitcher and pour over it one cup of boiling water. Cover closely and let stand for one-half hour. Drain and then place in the ice box until needed.

To serve--place four tablespoons of the tea infusion in a tall glass and add

Juice of one-half lemon, One-half cup of crushed ice, Three mint leaves,

and fill with carbonated water.

Use pulverized sugar to sweeten if desired.

CURRANT SLING

Place one box of currants in a saucepan and add three cups of water. Bring to a boil, mashing with potato masher. Cook for fifteen minutes and then strain. Add two cups of sugar and bring to a boil. Cook for five minutes and then cool. Place one-half of the currant syrup in a tall glass and add

One-half cup of crushed ice, One tablespoon of lemon juice, Six mint leaves,

and fill with carbonated water.

PINEAPPLEADE

Pare and grate one pineapple. Place in a saucepan and add

Two cups of sugar, Two cups of water.

Bring to a boil and then simmer slowly for fifteen minutes. Cool and then add

One pint of crushed ice, One cup of carbonated water, Juice of two lemons.

EGG LEMONADE

Place the yolk of an egg in a small bowl and add

Three tablespoons of pulverized sugar, Two tablespoons of lemon juice, One-half cup of ice-cold water.

Beat to mix and then pour into tall thin glasses and add stiffly beaten white of egg, folding in carefully. Add four tablespoons of crushed ice and fill the glass with carbonated water. Orange juice may be used in place of the lemon juice.

MINT CUP

Place three sprigs of mint in a cup and add two tablespoons of sugar and crush. Now add

One drop of essence of peppermint, One drop of essence of cloves, One-half cup of crushed ice,

and fill with carbonated water.

GINGER ALE CUP

Place in a saucepan

Juice of one lemon, Grated rind of one-quarter lemon, One cup of sugar.

Simmer slowly until the sugar melts into the syrup. To use: Place three tablespoons of this prepared syrup in a tall thin glass and add

One-half cup of shaved ice, One sprig of mint, One-half cup of ginger ale,

and fill with carbonated water.

CREAM COFFEE SHAKE

After breakfast drain the left-over coffee into a pitcher and set aside. To serve: Place in a tall glass

Two tablespoons of sugar, Two tablespoons of cream, One-half cup of cold coffee, Four tablespoons of crushed ice.

Stir to mix and then fill with carbonated water and place one tablespoon of marshmallow whip on top.

RASPBERRY PUNCH

Place one box of raspberries in a saucepan and add

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

Bring to a boil and cook slowly until the fruit is soft. Rub through a fine sieve and add one-half cup of maraschino cherries, cut into tiny bits, and the liquid from the bottle of cherries.

To use: Place one-half cup of the prepared raspberry syrup in a tall thin glass and add

One tablespoon of lemon juice, One-half cup of crushed ice.

Fill with carbonated water.

PEACH CUP

Place one quart of peeled and sliced peaches in a saucepan and add

One pound of sugar, One cup of water.

Cook until the fruit is soft and then rub through a fine sieve and add juice of one lemon.

To use: Place one-half cup of the peach mixture in a glass and add

Two tablespoons of cream, One-half cup of crushed ice,

and fill with carbonated water.

A box of straws to use in serving these iced drinks makes them doubly attractive.

HOW TO PREPARE ICE CREAM

Prepare the mixture for freezing early in the morning, while working in the kitchen, and then when it is cool place in the ice box to be thoroughly chilled until needed. Scald and cool the can and then place in the refrigerator. When ready to prepare the cream for freezing, place the ice in a bag and with a wooden mallet pound it fine. Now pour the prepared mixture into the cold can and place the dasher in position. Place the can in the freezer and adjust the turning crank, and give a few turns of the handle to see that everything is working easily. Now use a pint bowl for measuring and pour in three measures of ice, then one of salt. Repeat this until the ice and salt are above the mixture inside the can. It is necessary to be accurate if you wish to obtain good results.

Haphazard measuring only means failure. Turn the freezer until it begins to become difficult to turn, then remove the dasher, using a wooden spoon to scrape and pack. You must work quickly, as it is important not to keep the can open any longer than necessary. Place n cork in the opening in the lid of the can and cover the top of can with a piece of wax paper, then put on the lid.

Now drain off all the water. Repack, using four parts of ice to one part salt. Cover closely and set aside for one and one-half hours to ripen.

If all preparations are made earlier in the day, it will take about one-half hour to put together the mixture and make the cream.