Part 7

Make a cream sauce with the butter, flour and milk. Put salmon into bowl and add the sauce, lemon juice and seasoning; mix with fork until salmon is well broken. Set aside and when cold mold into desired shapes; roll in bread crumbs, then in egg beaten with 1 tablespoon cold milk, then in bread crumbs. Fry in deep hot fat.

Rice Croquettes

1 cup rice 2 eggs 3 tablespoons milk 1 teaspoon salt 1 tablespoon sugar 1 tablespoon butter 1 teaspoon chopped parsley

Wash rice several times and boil with 2 quarts boiling water 30 minutes. Drain well and put into top of double boiler. Add 1 egg beaten with 2 tablespoons milk, salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into cones, balls or oval cakes. Dip into egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.

Nut and Potato Croquettes

2 cups hot riced potatoes 1/4 cup cream or milk 1/2 teaspoon salt 1/8 teaspoon pepper few grains cayenne yolk of 1 egg 1/3 cup chopped pecan nut meats 1/2 teaspoon Royal Baking Powder

Mix all ingredients with fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in egg which has been mixed with a little cold water. Roll in bread crumbs again and fry in deep hot fat until brown. Drain on unglazed paper and serve.

Chicken Croquettes

2 tablespoons butter 2 tablespoons flour 1 cup milk 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon paprika 1/8 teaspoon pepper 1 tablespoon chopped parsley 2 cups chopped chicken 2 eggs

Melt butter in saucepan; add flour and cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones or oval cakes and put into cold place until firm. Roll in bread crumbs, then in eggs beaten with 2 tablespoons cold milk, then in bread crumbs. Fry in deep hot fat, and drain on brown paper.

Luncheon Dishes

Chicken Patties

2 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1/2 teaspoon salt few grains cayenne pepper 1 cup cold diced chicken

Melt butter in saucepan; stir in flour; add chicken stock; season and bring to a boil; add chicken and cook slowly 5 minutes. Fill patty shells and serve at once.

ROYAL PATTY SHELLS

2 cups flour 2 teaspoons Royal Baking Powder 1/2 teaspoon salt 4 tablespoons shortening ice water

Sift flour, baking powder and salt together; add shortening and rub in very lightly with tips of fingers; add very slowly enough water to make stiff dough. Roll out thin; cut into circles and form on the outside of patty or muffin tins. Bake in hot oven, open side down, until light brown; remove carefully from tins find return shells to oven and bake 5 minutes, open side up.

Boston Baked Beans

1 quart beans 1/2 pound salt pork 1 tablespoon salt 1/4 teaspoon pepper 1/2 teaspoon dry mustard 2 tablespoons molasses

Wash and soak beans over night. Put half into bean pot; wash salt pork and place in center; add remainder of beans, salt, pepper, mustard, molasses and 4 cups cold water; cover. Put into slow oven and bake 8 hours. Add more water if needed.

Baked Macaroni with Cheese

1 cup macaroni 1 tablespoon butter 1 tablespoon flour 1 cup milk 1/2 cup grated cheese 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika

Boil macaroni in salted water until soft; drain and rinse with cold water. Put into buttered baking dish and cover with sauce. Cover top with grated cheese and bake 20 minutes in hot oven.

SAUCE

Melt butter in saucepan; add flour, mix well and add cold milk slowly, stirring until smooth; add cheese, salt, pepper and paprika. Boil 2 minutes.

Cheese in Scallop Shells or Ramekins

1 cup milk 2 cups bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Worcestershire sauce 2 cups grated American cheese

Pour milk over bread crumbs, add seasoning, half the cheese and mix well; fill greased scallop shells or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes.

Cheese Straws

1 cup grated American cheese 1 cup flour 1 teaspoon Royal Baking Powder 1/16 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 2 tablespoons milk

Mix together cheese, flour, baking powder, cayenne pepper and paprika; add beaten egg; mix well; add milk enough to make a stiff dough. Roll out 1/4 inch thick, on floured board; cut into strips 5 inches long and 1/4 inch wide. Bake in hot oven 15 minutes.

Kidney Beans with Bacon

Wash and soak 1 pint kidney beans in cold water over night; drain, cover with boiling water, add 1/4 pound bacon, boil until beans are tender, and drain. Season beans with salt and pepper to taste. Brown thin slices of bacon in frying pan, and serve over beans.

Tomatoes and Eggs

Grease muffin tins; put one thick slice of unpeeled tomato into each tin; season with salt and pepper; break one egg on top of each slice; again season with salt and pepper and put a small piece of butter on top of each egg. Bake in oven until egg is set but not hard. Serve on rounds of toast and garnish with parsley.

Corn Pudding

1 quart fresh corn cut from cob 1 teaspoon salt 1/4 teaspoon pepper 3 eggs slightly beaten 2 cups milk 3 tablespoons melted butter

Put all ingredients into greased baking dish and bake in moderate oven until firm.

Scotch Potatoes

1 quart potatoes 1 quart onions 1 teaspoon salt

Wash, pare and cut potatoes and onions in half-inch rounds. Put into saucepan with boiling water to cover, adding salt. Boil 25 or 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce. Bake in hot oven about 25 minutes.

French Toast

1/2 cup flour 1 teaspoon Royal Baking Powder 1/4 teaspoon salt 1/2 cup milk 1 egg sliced bread

Sift together flour, baking powder and salt; add milk and beaten egg; beat well. Into this dip bread, fry in hot fat, drain, and serve hot with powdered sugar.

Cheese Souffle

2 tablespoons butter 3 tablespoons flour 1/2 cup milk 1/2 teaspoon salt few grains cayenne 1 cup grated American cheese yolks of 3 eggs 2 teaspoons Royal Baking Powder whites of 3 eggs

Melt butter, add flour, and when well-mixed add milk slowly. Add salt, cayenne, and cheese. Remove from fire, add yolks of eggs beaten until light. Cool mixture and mix in baking powder and beaten egg whites. Bake in greased dish 25 minutes in slow oven. Serve at once.

Vegetables

Summer vegetables should be cooked on same day they are gathered. Look them over and wash well, cutting out all decayed parts. Always cook vegetables in freshly boiled water and keep water boiling until done. When cooking green vegetables add salt last few minutes of cooking.

Potatoes--Boil 25 to 40 minutes.

Turnips--Boil from 40 to 60 minutes.

Beets--Boil from 1 to 2 hours before peeling.

Parsnips--Boil from 30 to 50 minutes.

Spinach--Boil 20 to 30 minutes.

Onions--Boil in 2 or 3 waters, 45 to 60 minutes.

String Beans--Boil 1 to 1-1/2 hours.

Shell Beans--Boil 30 to 60 minutes.

Green Corn--Steam 10 to 15 minutes, or boil 5 to 6 minutes.

Green Peas--Boil in as little water as possible 30 to 45 minutes.

Asparagus--Boil 20 to 30 minutes.

Winter Squash--Boil 20 to 40 minutes in small quantity of water.

Cabbage--Boil 45 minutes to 2 hours.

Asparagus

Wash, scrape, cut off about one inch hard ends, and tie together. Put into saucepan, cover with boiling water, and boil until tender, keeping tips out of water for the first ten minutes; add salt. Remove from water; lay on pieces of toast and serve with melted butter, cream or Hollandaise Sauce.

Pickled Beets

Wash and boil six medium sized beets until tender. Remove skins; slice or cut into quarters; cover with 1/2 cup vinegar, 1 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon sugar.

Creamed Carrots

Wash and scrape carrots; cut into thin slices. Cover with boiling water and boil until tender. Drain and mix with cream sauce or melted butter. Sprinkle with chopped parsley.

Boiled New Cabbage

Cut cabbage into quarters, removing hard part of core, and place in cold water 30 minutes. Drain, cover with boiling water and boil, without a cover, 30 minutes or until tender. Drain, put into dish and pour over Cream or Bechamel Sauce.

Cold Slaw

Wash cabbage; cut into quarters, and then slice very thin; allow to stand in cold water 30 minutes; drain well and cover with boiled or French dressing.

Spinach

Pick over carefully and wash thoroughly in severed waters until every bit of sand is removed. Put into large kettle and add very little boiling water, about 1/2 cup. Young spinach does not need any water. Boil until tender or about 25 minutes. Drain thoroughly, chop fine and drain again. Season with salt and pepper and garnish with slices of hard boiled-eggs.

Cauliflower

Remove leaves and wash cauliflower; place in uncovered saucepan, stem end down; cover with boiling water; boil 35 minutes or until tender and serve with Cream Sauce.

French Fried Potatoes

Pare and cut potatoes into long even pieces. Put into cold water for about an hour. Drain and dry well. Fry in deep fat until brown and cooked through; drain on unglazed paper. Salt just before serving. Sweet potatoes may be prepared in same way.

Potato Cakes

Pare and boil 1 quart potatoes; mash and season with salt, pepper and paprika; add 1 tablespoon melted butter; mix lightly. Take a spoonful into floured hands and roll. Dip in egg beaten with 1 tablespoon cold milk, then in flour. Fry in deep or shallow hot fat.

Brussels Sprouts

Wash and cover with cold water for an hour. Drain; put over fire in saucepan of boiling water; boil 20 to 25 minutes without a cover. Drain and cover with cream sauce; or serve with salt, pepper and melted butter.

Boiled Corn

Husk corn, removing all silk. Put corn into fresh boiling water to cover; and boil rapidly for 5 minutes. Remove from water and place on platter on which a napkin has been spread, covering corn with ends of napkin. Serve immediately.

Lima Beans

Shell beans just before using. Rinse in cold water. Put into saucepan; cover with boiling water and boil until tender. Drain and add seasoning and melted butter.

Kohl-Rabi

Peel turnip-shaped globe; cut into small pieces; boil until tender, 30 to 35 minutes. Add one teaspoon salt to each quart water. Serve plain with melted butter and pepper, or with cream sauce.

The leaves may be stemmed and cooked as greens, boiling 40 minutes.

Candied Sweet Potatoes

Boil in salted water 1 quart sweet potatoes until tender; drain and scrape off skins; cut into slices and lay in shallow greased baking dish; brush with melted drippings or butter; sprinkle with 1/2 cup brown sugar; add 2 tablespoons butter. Bake in hot oven until well browned.

Baked Tomatoes

6 tomatoes 2 cups soft bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter

Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; sprinkle with bread crumbs, and place small piece of butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned to taste, cooked in the pan and served as a sauce.

Browned Parsnips

1 quart parsnips 1 teaspoon salt 2 tablespoons butter or bacon drippings 1/8 teaspoon pepper

Wash, pare and cut parsnips into 1/2 inch slices. Cover with boiling water and boil until tender, 25 to 30 minutes; drain. Brown on greased griddle or frying pan. Season with salt and pepper.

Oyster Plant

Wash and cover with boiling water. Cook 40 to 60 minutes or until soft. Peel, cut in pieces and serve with Cream Sauce.

Stuffed Potatoes

Bake 4 large potatoes. Cut in half lengthwise and, without breaking-skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon chopped parsley, 1 tablespoon melted butter and mix with fork. Return to shells, put a few drops milk on top; rough with fork; sprinkle with paprika. Place in oven until brown.

Salads and Salad Dressings

All salad greens, such as lettuce, chicory, endive, romaine, or watercress, should be fresh, crisp, dry and cold. Wash leaves carefully and put on ice in lettuce dryer or in cloth.

Dressings wilt the leaves; they should be added just before serving.

Salads may be made in infinite variety. Lettuce plain or combined with vegetables, cold meat, fish, or fruits may be used with French or Mayonnaise Dressing.

French Dressing

Put 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper or few grains cayenne pepper into bowl; add 3 tablespoons oil, beating constantly. Serve very cold.

Mayonnaise I

1 egg yolk 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/16 teaspoon cayenne pepper 1 cup salad oil 2 tablespoons vinegar or lemon juice

Utensils and ingredients should be very cold. Put egg yolk into shallow bowl; add seasoning, mix well; add oil slowly, almost drop by drop, beating until thick. Thin with vinegar; continue adding oil and vinegar until all is used.

Mayonnaise II

1 egg juice of 1 lemon or 4 tablespoons vinegar 1/2 teaspoon salt 2 cups olive oil

Put egg with vinegar or lemon juice and seasoning into bowl, beating with rotary egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for three or four weeks.

Boiled Salad Dressing

1/2 tablespoon salt 1-1/2 tablespoons sugar 1 teaspoon mustard 1/2 tablespoon flour few grains cayenne 1/2 cup vinegar 2 eggs 3/4 cup milk 1 tablespoon butter or other shortening

Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter. Cook over hot water until thick and smooth. Take from fire and add beaten egg whites. Cool and serve.

Russian Dressing

Take 1 cup mayonnaise; add 2 teaspoons chili sauce, 1 can pimentos chopped fine, and if desired a dash of grated cheese.

Chicken Salad

1 quart cold boiled chicken, cut into small cubes 1 pint finely cut celery 1 teaspoon salt 1/8 teaspoon pepper 2 hard boiled eggs 2 cups mayonnaise dressing 6 olives

Mix chicken which should be very tender, with celery, seasoning and one egg cut into small pieces; marinate with little French dressing, and let stand in cold place one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices. Dust with paprika.

Fruit Salad

1/2 pound Malaga grapes 2 pears 1 grapefruit 1 orange 1 head lettuce

Wash, peel; remove seeds from all fruit; cut grapes into halves, pears in lengthwise pieces, grapefruit and orange into sections; allow to stand on ice. Serve on lettuce leaves with French dressing. Alligator pears, cassaba melon or other fruit may be substituted for above.

Vegetable Salad

1 cup finely cut red cabbage 1 cup cold boiled red beets 1 cup cold boiled carrots 1 cup cold boiled potatoes 1 cup finely cut celery 1/2 cup pimentoes 1 head lettuce 1 cup French dressing

Soak cabbage in cold water 1 hour; drain and add beets, carrots, potatoes and celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of pimento and serve with French dressing, to which may be added one teaspoon onion juice.

Marquise Salad

3 firm tomatoes 1/2 cup chopped onion 1/2 cup chopped parsley 2 tablespoons salad oil

Peel tomatoes and cut in half. Mix onion and parsley, add oil; let stand two hours before using. When ready to serve line salad bowl with lettuce, place tomatoes in it and on each half put 1 tablespoon onion and parsley mixture. Pour on French dressing. Everything should be ice cold.

Potato Salad

1 quart cold boiled potatoes 1 onion finely sliced 1/2 teaspoon salt chopped parsley 1/2 cup French dressing

Cut potatoes into slices or cubes; add onion; mix with salt, parsley and French dressing. Serve on lettuce leaves with boiled dressing.

Lobster Salad

Cut cold boiled lobster into small pieces. Marinate with French dressing; put on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives, hard-boiled eggs and capers.

Fish Salad

2 cups shredded lettuce 1 can tuna fish or 1-1/2 lbs. any cold boiled fish 1/2 cup French dressing 1 teaspoon onion juice 1/2 cup mayonnaise 1 cup finely cut celery 1 teaspoon chopped parsley

Line dish with lettuce; place fish in center; pour over French dressing to which onion juice has been added and cover with celery; put Mayonnaise on top. Sprinkle with chopped parsley.

Beverages

How to Make Coffee

The best method of making coffee, as determined by the Better Coffee-Making Committee of the National Association of Coffee Roasters, is as follows:

"Fill a kettle with fresh cold water and put it on to boil. Place over an open china teapot, kept just for coffee, a clean, wet, old linen napkin, or a new square of unbleached muslin, letting it sag toward the center. Put into the depression 4 heaping tablespoons (for 4 cups of coffee) of finely pulverized coffee. This fine pulverization is very important. Ordinary ground coffee will not do at all, and gives weak infusions.

"When the water in the kettle is boiling fiercely, pour it through the coffee slowly until 4 cups have gone through, or a trifle more for 4 cups of coffee.

"Cover and take at once to table.

"Wash the cloth immediately and keep it in a jar of cold water, never permitting it to get dry, and freshening the water every day. Keeping the cloth sweet is essential. Every effort should be made to this end. The least souring ruins the coffee.

"Follow these directions strictly, paying especial attention to having the coffee very fine, like flour, and the water boiling, and you will have excellent coffee even though you buy cheap blends."

Boiled Coffee

For 4 cups. Beat half an egg white with 3 tablespoons cold water; add 3/4 cup ground coffee and stir until moistened; put into scalded coffee pot; add 1 quart boiling water and boil 5 minutes. Add 1/4 cup cold water and allow to stand 3 minutes to settle and serve.

Cocoa

The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar; 1 tablespoon cold water and 3/4 cup milk to each cup. Mix cocoa with sugar and cold water; cook over slow fire until thick; add milk, and boil 1 minute.

Cocoa Syrup

2 cups water 2 cups sugar 1 cup cocoa 1/2 teaspoon salt

Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix cocoa with cold water to make a paste and add to boiling syrup; boil slowly for 10 minutes; add salt. When cold put into bottle or glass jar in refrigerator. Take 2 tablespoons of syrup for each glass or cup of milk. Serve with whipped cream.

Served either hot or iced, this is a nourishing and delicious beverage.

Tea

Water for tea should be freshly heated and just boiling. Teas are of different strength, but a safe rule is 1 teaspoon dry tea to 1 cup water. Scald teapot; put in dry tea and cover for 1 minute. Add boiling water and cover closely. Allow it to stand 3 to 6 minutes and strain off into a second hot pot.

Chocolate

Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon sugar and 2 tablespoons hot water. Boil all together till smooth; add gradually 2 cups scalded milk; cook in double boiler 5 minutes. If desired add 1/4 teaspoon vanilla. Serve with whipped cream.

Candies

Cream Candy

2 cups sugar 2 tablespoons vinegar 1 teaspoon lemon extract 1 teaspoon cream of tartar

Add a little water to moisten sugar; boil with vinegar and cream of tartar without stirring, until brittle when tried in cold water. Add flavoring; turn out quickly on buttered plates. When cool enough to handle, pull until white, and cut into pieces.

Butter Scotch

2 cups sugar 2 tablespoons water 2 tablespoons butter

Boil without stirring until brittle when tested in cold water. Pour out on buttered plates to cool.

Butter Taffy

3 cups brown sugar 1/2 cup molasses 1/4 cup water 1/4 cup vinegar 4 tablespoons butter 1 teaspoon vanilla extract

Boil sugar, molasses, water and vinegar. When crisp in cold water add butter and cook 3 minutes. Add vanilla and cool on buttered pans and break into pieces.

Chocolate Caramels

2 cups molasses 1 cup brown sugar 1 cup cream or milk 1/4 pound unsweetened chocolate 4 tablespoons butter

Put all ingredients into kettle. Boil until it hardens in cold water; add 1 teaspoon vanilla and turn into greased tins. When nearly cold, cut into small squares.

Creamed Nuts

2 cups confectioner's sugar white of 1 egg 1 teaspoon vanilla extract 2 teaspoons cold water walnuts or other nuts

Mix sugar, unbeaten egg white, vanilla and water into a stiff paste. Shape into little balls, press between halved walnut or other nut meats.

Stoned dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.

Peanut Brittle

2 cups chopped roasted nuts 3 cups granulated sugar

Put sugar in frying pan. Stir over slow fire. It will lump, then gradually melt. When pale coffee color, and clear, add nuts and pour quickly on greased tin. When cold break into pieces.

Candied Popcorn

1-1/2 cups sugar or maple syrup 1 tablespoon butter 3 tablespoons water 3 quarts popped corn

Boil sugar or syrup with butter and water until it spins a long thread; pour this on corn and if desired shape into balls.

Pulled Molasses Candy

1 cup molasses 2 cups brown sugar 1 cup water 3 tablespoons vinegar 3 tablespoons butter

Put molasses, sugar, water and vinegar into saucepan and stir; boil until very brittle when dropped into cold water; add butter and pour on buttered platter. When cool enough to handle, butter hands and pull until light brown. Pull into oblong strips and cut with scissors.

Fudge

3 cups sugar 1 cup milk or cream 4 or 5 tablespoon's cocoa or 2 ounces unsweetened chocolate 1 tablespoon butter 1 teaspoon vanilla extract

Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy. Pour on buttered plates and cut into squares.

Penuche

2 cups light brown sugar 1/3 cup milk or cream 1 tablespoon butter 3/4 cup chopped nuts 1 teaspoon vanilla extract

Put sugar, milk and butter into saucepan. Boil with as little stirring as possible until it makes a soft ball when tested in cold water. Take from fire; add nuts and vanilla; beat until thick and pour into greased tins.

Cocoa Cream Candy

4 tablespoons confectioner's sugar 2 tablespoons boiling water 4 tablespoons cocoa 1/2 teaspoon vanilla extract

Mix sugar and water until smooth; add cocoa and vanilla; mix until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture and roll into ball. Dust a plate with sugar, and lay balls on to dry about 2 hours; then roll in finely chopped nuts.

Stuffed Prunes or Dates

Wash, dry and stone fruit; cut almost in half and fill with a half marshmallow or blanched almond, or chopped nuts and raisins and roll in sugar.

Cocoanut Cream Candy

1 tablespoon butter 3/4 cup milk 2 cups sugar 1/2 cup grated fresh cocoanut 1/2 teaspoon vanilla extract

Melt butter in saucepan; add milk and sugar; stir until sugar is dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and add cocoanut and vanilla, beating until creamy. Pour into buttered tins and cool.