Part 6

Pick over, wash and shred fish into small pieces. Put potatoes into deep saucepan; cover with cold water; add fish and boil until potatoes are soft. Take off fire; drain well; beat up with wire whip or fork until light and all lumps are out of potatoes; add seasoning, butter and slightly beaten egg. Drop by spoonfuls into deep fat, hot enough to brown a piece of bread in 40 seconds and fry until golden brown. Drain on brown paper and serve immediately.

Fish Chowder

2 or 3 slices salt pork 6 medium-sized potatoes 1 small onion 3 lbs. fresh fish 2 quarts milk 2 teaspoons salt 1/8 teaspoon pepper

Cut pork in dice pieces; fry crisp, and turn into chowder kettle. Pare and cut potatoes into pieces. Peel and chop onion fine. Put potatoes into kettle with part of onion. Cut fish into convenient pieces; and lay over potatoes; sprinkle over with rest of onion; add seasoning and enough water to come to top of fish; cover closely and cook until potatoes are soft; add milk and let it scald up again. Pilot bread or crackers, split and soaked, may be added just before last boiling. If milk is not available a smaller quantity of water may be used.

Boiled Lobsters or Crabs

The lobster should be purchased alive and plunged into boiling Water in which a good proportion of salt has been mixed. Continue to boil according to size about 20 minutes. Crabs should be boiled in the same manner, but only a little more than half the time is necessary.

To open a boiled lobster, wipe off shell, break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach, on shell. Save green fat and coral; remove small claws; remove woolly gills and discard, break body through middle and pick out meat from joints. Cut with sharp scissors through length of under side of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord and discard. Break large claws and remove meat.

Creamed Oysters

To each 30 oysters use 1 cup thin Cream Sauce, page 35. Drain oysters, saving liquor for soup, put into shallow pan over quick fire and cook about one minute or until edges curl, stirring constantly, and add to sauce.

Or put on oysters with 1 tablespoon butter; add 1 tablespoon flour which has been mixed with a little cold water; add 1/2 cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Worcestershire sauce may be added if desired. Boil 1 minute and serve on thin squares of toasted bread; garnish with parsley.

Scalloped Oysters

25 oysters 2 cups bread crumbs 1/4 cup milk 2 tablespoons butter 1 teaspoon salt 1/4 teaspoon pepper

Grease dish and cover bottom with bread crumbs, then lay oysters in carefully; season and cover with bread crumbs; pour over milk and cover top with butter. Bake in hot oven 15 to 20 minutes.

Fried Oysters

Wash and drain oysters. Season with salt and pepper, dip in flour, egg and then bread or cracker crumbs. Fry in hot fat until golden brown. Drain well and garnish with lemon and parsley.

Clam Chowder

25 clams 6 potatoes 1 onion 1/8 lb. finely cut salt pork 2 teaspoons salt 1/8 teaspoon pepper 1 quart milk

Chop hard parts of clams. Slice potatoes and onion thin. Put pork into kettle and cook a short time; add potatoes, onion, seasoning and juice of clams. Cook 2-1/2 hours; then add clams. Boil 15 minutes and just before serving add hot milk.

Shell Fish a la Newburg

2 cups finely cut shrimp, scallops, lobster, or crab meat 2 tablespoons butter 1 tablespoon flour 1 cup milk 2 hard boiled eggs 1 teaspoon salt cayenne pepper to taste 1/4 teaspoon paprika 1/4 cup sherry

If canned fish is used cover with cold water 20 minutes and drain. Melt butter in saucepan; add flour and stir until smooth; add cold milk slowly; boil until thick. Rub egg yolks through strainer and add, stirring until smooth; add seasoning, and finely chopped egg whites; add fish; put all in top of double boiler over fire for 15 minutes; add sherry and serve immediately.

Meats

Roasting

Wipe meat with damp cloth. Trim and tie into shape if necessary. Put some pieces of fat in bottom of pan, and season meat with salt and pepper. Have oven very hot at first and when meat is half done reduce heat. Baste every 10 to 15 minutes. If there is danger of fat in pan being scorched add a little boiling water. Roast from 10 to 15 minutes for each pound of meat, as it is desired rare or well done.

Broiling

The rules for roasting meat apply to broiling, except that instead of cooking it in the oven it is to be quickly browned, first on one side and then on the other, over hot coals or directly under a gas flame, turning every minute until done. Meat an inch and one-half thick will broil in 8 to 15 minutes. Season after it is cooked.

Pan Broiling or Frying

Put meat to be broiled or fried in very hot frying pan, with very little or no fat. Turn every few minutes until cooked. Season and serve immediately. Steaks and chops may be pan-broiled without any fat in the pan. For thin gravy pour a little boiling water into pan after meat is taken out.

Boiling and Stewing

Fresh meat for boiling should be put into boiling water and boiled hard for about 5 minutes; reduce heat and boil gently about 20 minutes for each pound, salt and spices may be added for seasoning. A little vinegar put into the water with tough meat makes it tender. The broth of boiled meat should always be saved for soups, stews or gravies. Salt meats should be put in cold water, which as soon as it boils should be replaced by fresh cold water, repeating if necessary until meat has palatable flavor when done. Salted and smoked meats require about 30 minutes slow boiling, to each pound. Vegetables and herbs may be boiled with them to flavor. When cooked keep hot until required, if they are to be served hot; if they are to be served cold, cool in liquor in which they were boiled. Very salt meats, or those much dried in smoking, should be soaked over night in cold water.

Pot Roasting

Tough cuts of meat may be first browned in fat, then half covered with boiling water and cooked slowly either in oven or in iron kettle on top of stove. This method requires long, slow cooking.

Stew with Dumplings

2 pounds lean beef, mutton or veal 1 quart potatoes 2 cups cut carrots 2 cups cut onions 1 cup tomatoes 1 tablespoon salt 1/4 teaspoon pepper 1 tablespoon flour 2 tablespoons chopped parsley

Wipe meat, cut into small pieces, put in kettle, cover with boiling water and boil slowly 1-1/2 hours; add carrots and onions; boil 15 minutes, then add potatoes, salt, pepper and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Add dumplings and boil 10 minutes without lifting cover. Put meat and vegetables on platter with dumplings around edge. Add flour which has been mixed with a little cold water; boil 3 minutes; pour over stew and sprinkle with parsley.

DUMPLINGS

1 cup flour 2 teaspoons Royal Baking Powder 1/2 teaspoon salt 1 teaspoon shortening cold water

Sift flour, baking powder and salt; rub in shortening lightly with fingers; add enough water to make dough hold together. Drop by spoonfuls into stew.

Liver and Bacon

Have liver cut in thin slices; wash, drain, dry and roll in flour. Put bacon thinly sliced into very hot frying pan; turn until brown and transfer to hot platter. Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon. Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown. Add hot water gradually to make smooth gravy, season and boil 1 minute.

Roast Lamb

Wipe meat with damp cloth. Put one or two thin slices of onion on top; season with salt and pepper. Put into roasting pan in hot oven and roast for about one hour and a quarter. Reduce the heat after lamb has been roasting about 20 minutes. Serve on hot platter with brown gravy or mint sauce.

Roast Stuffed Shoulder of Lamb with Browned Potatoes

3-1/2 or 4 pounds shoulder of lamb

DRESSING

2 cups stale bread crumbs 1 tablespoon finely cut onion 1 tablespoon drippings 1 tablespoon chopped parsley 1 teaspoon salt 1/8 teaspoon pepper

Wipe lamb with damp cloth; fill pocket with dressing and sew up. Put into hot oven for 20 minutes. When well browned, season with salt and pepper, add 1 cup cold water and roast 45 minutes; add 1 quart white potatoes, which have been washed, pared and boiled, and roast until potatoes are brown. Remove to platter. Add water to pan to make 2 cups of gravy. Thicken gravy by adding 1 tablespoon flour mixed with a little cold water, season and cook until smooth.

Pot Roast of Beef with Browned Potatoes

Wipe beef with cloth, put into iron kettle or frying pan and brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon salt, 1/4 teaspoon pepper and 2 cups boiling water; and boil slowly 1-3/4 hours; add water as it boils away, 1 cup at a time. After adding potatoes, boil 30 minutes. Place meat and potatoes on hot platter. Add 1 tablespoon flour mixed with a little cold water to gravy and boil. Pour over meat and sprinkle with chopped parsley. Carrots cut in small pieces may be added with potatoes.

Baked Veal with Tomato Sauce

1 thin veal cutlet 1 teaspoon drippings 1 teaspoon chopped onion 1 teaspoon chopped parsley 1/2 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper

Trim edge of cutlet and spread on board or platter. Fry onion in drippings until tender; add bread crumbs and parsley mixed with enough water to hold them together; spread on cutlet and roll; tie in three or four places. Dust with salt, pepper and flour. Place in pan; add 1/2 cup hot water. Roast in hot oven 35 to 45 minutes, adding water if needed. Remove to hot platter; pour tomato sauce around meat and garnish with parsley.

Veal Cutlet

Cutlet may be cooked whole or cut into pieces for serving. Dust with salt, pepper and flour; dip in 1 egg beaten with 1 tablespoon milk, then in bread crumbs. Brown on both sides in shallow fat in hot frying pan. Add boiling water to cover; season and cook slowly for 1 hour. Thicken gravy with 1 tablespoon flour mixed with a little cold water.

Roast Loin of Pork

Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes, or until well browned, then add 1 teaspoon salt, 1/8 teaspoon pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To gravy, add 1 tablespoon flour mixed with cold water, season and boil until thick.

Apple Sauce

Wipe, pare and quarter sour apples; remove seeds and core; put into saucepan and add cold water to almost cover. Cook slowly until soft. Add about 1/2 cup sugar for each quart of apples. Cook a few minutes longer; remove from fire; add little lemon peel and serve either hot or cold.

Baked Ham

Wash and scrub ham in warm water; soak over night. Whether a whole or half ham, put on to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender, allowing about 30 minutes to the pound. Cool in water in which it was boiled; remove skin carefully; put in pan; cover with 1 cup brown sugar and 1 teaspoon pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes; baste often. When brown add 1 cup cider or 1/2 cup vinegar and thicken with 2 tablespoons flour.

Creamed Sweetbreads

Lay sweetbreads in cold water with a little salt for 1 hour. Drain, put into saucepan, cover with boiling water and boil very slowly 25 minutes; drain and when cool separate and remove all membrane. Cut into small pieces and reheat in Cream Sauce, page 35.

Poultry

How to Clean

Singe fowl over free flame. Cut off head just below bill. Untie feet, break bone and loosen sinews just below joint; pull out sinews and cut off feet. Cut out oil sac. Lay breast down, make small slit from backbone toward head; loosen windpipe and crop and pull out. Push back skin from neck and cut off neck close to body. Make slit below end of breastbone, put in fingers, loosen intestines from backbone, take firm grasp of gizzard and draw all out. Cut around vent so that intestines are unbroken. Remove heart, lungs and kidneys, wash inside and out with cold water, then wipe dry with cloth. Cut through thick fleshy part of gizzard and remove inside heavy skin without breaking, then cut away gristly part so that only thick fleshy part is used.

Roast Poultry

After poultry is cleaned and washed inside and out with cold water, fill inside with dressing. Have at least a yard fine twine in trussing needle. Turn wings across back so that pinions touch. Run needle through thick part of wing under bone, through body and wing on other side; return in same way, but passing needle in over bone, tie firmly, leaving several inches of twine. Press legs up against body, run needle through thigh, body and second thigh, return, going round bone in same way; tie firmly. Run needle through ends of legs, return, passing needle through rump; if opening is badly torn, one or two stitches may be needed; if steel skewers are used put one through wings of fowl and other through opposite thigh. Then wind twine in figure eight from one handle of skewer to other. Rub all over with soft butter and season. Place on rack in roasting pan and put into very hot oven. Make basting mixture with 1/2 cup each of butter and water; keep hot and baste every 10 or 15 minutes. Roast 3 hours for 8 pound turkey, 1 to 1-1/2 hours for chicken and ducks 3 to 4 pounds. If bird is very large and heavy, cover breasts and legs with several thicknesses of paper to keep from burning.

Poultry Dressing

2 cups stale bread 1 tablespoon finely cut onion 1 tablespoon drippings 1 tablespoon finely cut parsley 1/2 tablespoon salt 1/8 teaspoon pepper 1/4 teaspoon paprika powdered sage if desired

Soak bread in cold water 5 minutes and press out all water. Put drippings and onion into pan and cook slowly, stirring constantly, until onion is tender but not brown. Add bread, parsley and seasoning and mix well together.

Oyster Dressing

20 oysters 2 tablespoons butter 4 cups bread crumbs 1/2 tablespoon salt 1/4 teaspoon pepper 1 tablespoon chopped parsley

Drain and rinse oysters with cold water. Put butter in saucepan with oysters and bring to boiling point; add bread crumbs, seasoning and parsley; mix carefully, so that oysters will not be broken.

Giblet Gravy

Boil neck, gizzard and wing tips together until tender. Pour off excess of fat in pan in which poultry has been roasted; add enough stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard, liver and heart and add; then add 1 teaspoon finely cut onion, 1 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little cold water. Boil 3 minutes.

Fricassee of Chicken

Prepare and cut up as for fried chicken. Put into saucepan with just enough boiling water to cover; add a teaspoon salt, a little pepper and, if desired, a teaspoon of onion juice. Boil slowly 2 hours or until tender; add a little water from time to time, as it boils away. Thicken with a tablespoon flour mixed with a little cold water and add a tablespoon of finely chopped parsley. Serve with border of hot boiled rice or dumplings.

Fried Chicken

Singe, wash and clean chicken; cut into pieces as follows: two second joints, two drumsticks, two wings, breast cut into two pieces, backbone cut into four pieces. Wipe with damp cloth; sprinkle with salt and pepper; dredge in flour. Put into frying pan with 2 tablespoons bacon drippings or half drippings and half butter and brown quickly. Add a little water, cover, reduce heat and fry slowly on both sides. Remove chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan; add 1 cup cold milk or water; boil until thick.

Chicken Pie

Singe, draw and clean a 4-lb. chicken as usual. Disjoint, cut the breast into four pieces, cut the thigh and leg apart. Save the neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook 2 hours.

Add 2 quarts washed, pared and diced white potatoes. Cook 20 minutes, or until the potatoes are tender. Add 1 tablespoon salt, 1/4 teaspoon pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with a little cold water. Boil 3 minutes. Pour all into dish, cover with rich pastry. Bake 20 minutes in moderate oven.

PASTRY

Sift together 1 cup flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in very lightly 4 tablespoons shortening; add just enough cold water to make a stiff dough. Roll out on floured board and put over top of pie.

Roast Goose, Bread and Apple Dressing

Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared and quartered; tie the skin. Put in pan breastbone up; dust with salt, pepper and flour. Place in hot oven; when browned baste with 2 cups cold water; turn breast side down and roast 2 hours, basting three or four times with cold water. Ten minutes before serving turn breast side up. Remove fat and make gravy as directed for Roast Poultry.

APPLE DRESSING

1 tablespoon drippings 2 tablespoons chopped onions 1 quart finely chopped apples 4 cups stale bread crumbs 1 egg 1 teaspoon salt 1/2 teaspoon grated nutmeg 1/8 teaspoon pepper 1/8 teaspoon paprika 2 tablespoons chopped parsley

Put drippings and onion into frying pan, cook a few minutes and add apples. Cover bread with cold water a few minutes, remove and press out all water. Put into pan; add seasoning and beaten egg and parsley. Mix well until thoroughly cooked.

Fish, Meat and Vegetable Sauces

Thin Cream Sauce

1 tablespoon butter 1 tablespoon flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper

Melt butter in saucepan, add flour and mix well; add cold milk slowly, stirring until smooth and creamy; add salt and pepper and boil about 3 minutes.

Thick Cream Sauce

2 tablespoons butter 2-1/2 tablespoons flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper

Make as directed for Thin Cream Sauce.

Tomato Sauce

3 slices bacon cut into small pieces 1 slice onion--chopped 2 tablespoons flour 1-1/2 cups strained tomatoes 1 tablespoon chopped green peppers 1/2 teaspoon salt few gratings of nutmeg cayenne

Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated, and stir until thick and smooth. Add seasoning and peppers.

Bechamel Sauce

1 tablespoon butter 1 tablespoon flour 1/2 cup thin cream 1/2 cup white stock--chicken or veal salt and pepper

Melt butter in saucepan; stir in flour; reduce heat; add seasoning and liquid, stirring until smooth.

Egg Sauce (For Fish)

1 cup white sauce 2 chopped hard-boiled eggs 1 tablespoon chopped parsley 1 teaspoon lemon juice or vinegar

Add eggs, parsley and lemon juice to white sauce after removing from fire.

Brown Sauce or Gravy

1 tablespoon butter or fat in which meat was cooked 1 tablespoon flour 1 cup beef stock or boiling water salt and pepper

Brown butter in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes.

Currant Jelly Sauce

1/2 glass currant jelly 1 cup hot brown sauce

Melt jelly over slow fire. Add sauce; stir well and simmer one minute.

Hollandaise Sauce

1/2 cup butter 2 beaten egg yolks 1 tablespoon lemon juice salt cayenne 1/2 cup boiling water

Cream butter; add gradually, stirring well, egg yolks, lemon juice, salt and cayenne; add boiling water slowly. Stir over boiling water till thick as boiled custard. Serve immediately.

Sauce Tartare

Make 1 cup mayonnaise, page 41. Chop very fine 1 tablespoon each of capers, olives, pickles and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise.

Maitre D'Hotel Butter

2 tablespoons butter 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon white pepper 1 tablespoon chopped parsley

Cream butter; add gradually lemon juice, seasoning and parsley. Keep cold until served.

Mint Sauce

1/4 cup chopped mint leaves 1/2 cup vinegar 1/4 cup water 1/4 cup brown or granulated sugar

Cook all ingredients in saucepan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.

Horse-Radish Sauce

2 tablespoons butter 2 tablespoons grated fresh horse-radish 1 tablespoon very thick cream 1/2 teaspoon lemon juice

Cream butter; add horse-radish, cream and lemon juice. Keep very cold.

Cranberry Sauce

1 quart cranberries 2 cups sugar 1 cup water

Put all together into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve.

For Cranberry Jelly strain and put into mold and chill.

Eggs

Boiled Eggs

Drop into boiling water and boil 3 to 3-1/2 minutes for soft boiled, 12 to 20 minutes for hard boiled; or place eggs in boiling water, cover, and cook over moderate heat without boiling from 8 to 10 minutes for soft, 20 to 40 minutes for hard cooked.

Poached Eggs

Break eggs and drop carefully one at a time into boiling water in shallow greased frying pan. Cook slowly until eggs are set. Remove each with skimmer and serve on toast garnished with parsley.

Poached Eggs in Cream

Put half cup of cream sauce into shallow baking dish. Open eggs carefully and place on sauce. Cook over boiling water from 10 to 15 minutes or until eggs are set or as firm as desired. Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika and serve.

Scrambled Eggs

Break eggs into bowl, season with salt and pepper and pour into hot frying pan in which butter has been melted. Cook over slow fire and as eggs thicken stir until cooked. If desired eggs may be beaten with milk, cream or water and cooked in same way.

Scalloped Eggs with Ham

4 hard-cooked eggs 2 cups cold boiled ham chopped fine 1 cup cream sauce 2 cups bread crumbs 2 tablespoons milk

Cut eggs into slices; cover bottom of greased baking dish with one-third of bread crumbs; then add in layers eggs, ham, cream sauce, crumbs, being sure to save bread crumbs to cover top. Add milk and bake in moderate oven 20 minutes.

Plain Omelet

Beat 3 eggs with 3 tablespoons milk; add 1/2 teaspoon salt and 1/8 teaspoon pepper, and mix. Melt 1 teaspoon fat in hot frying pan; pour in eggs; lift edges of omelet, allowing thin portions to run underneath, shaking pan until egg is set; when brown underneath, fold over and serve on hot platter.

Puffy Omelet

4 eggs 1/2 teaspoon salt 1/3 teaspoon pepper 2 teaspoons Royal Baking Powder 1 tablespoon corn starch 1/2 cup milk or half milk and half water

Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs. Beat whites until light though not dry and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven, fold over in half and serve immediately on hot platter. If desired serve with tomato sauce, page 35 added before omelet is folded.

Fancy Omelets

A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or shellfish with plain omelet before cooking, or folding them in after cooking.

Croquettes

Salmon Croquettes

1 cup cooked salmon 1 tablespoon butter 1 tablespoon flour 1/2 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon lemon juice