Part 2
With lamb, veal, or chicken, cut into small pieces all vegetables in season, take potatoes, cut same as meat, put into pot and cover with water, let boil three or four hours, then add can of tomatoes and same of green peas, then let simmer one hour more. Thicken with a little brown flour.
_Mrs. Fragner_
BEEF TONGUE WITH OLIVES
Wash clean a tongue and let stand in boiling water for ten minutes. Then put in a casserole without peeling, add different vegetables and small pieces of salt pork. This may be left out if not desired. Salt and cover with water, and one glass of white wine. Let cook gently for two hours; now peel tongue, strain the sauce and thicken with flour; return tongue to the gravy and ten minutes before serving add one pint of pitted olives.
_Mrs. H. A. S._
BOILED TONGUE
Wash a tongue well, rub with salt, then put on to boil; after boiling ten minutes remove from fire, and take off the skin, put on again in clear water and let boil slowly until tender. Season tongue with whole allspice, pepper, also onions, a little vinegar to taste. When boiled soft add thin slices of lemon and thicken with ginger snaps.
_Mrs. Max Kohn_
When breading chops, cutlets or frying fish use A. Goodman & Son’s Matzoth Meal.
HOUSEKEEPER’S TIME-TABLE
MEATS
ROASTING OR BAKING
Time. Beef, ribs or sirloin, rare per pound 10 minutes “ “ “ “ well done “ 12 “ “ “ “ “ boned and rolled “ 12 “ Round of beef “ 15 “ Mutton, leg, rare “ 10 “ Mutton, leg, well done “ 15 “ “ loin, rare “ 10 “ “ shoulder, stuffed “ 15 “ “ saddle, rare “ 10 “ Lamb, well done “ 15 “ Veal, “ “ 20 “ Pork, “ “ 30 “ Turkey “ 15 “ Fowls “ 20 “ Chicken “ 15 “ Goose “ 18 “ Venison “ 15 “ Filet, hot oven “ 30 “ Ducks, tame entire time 45 to 60 “ Ducks, wild, very hot oven “ 15 to 30 “ Partridge “ 30 to 40 “ Grouse “ 30 “ Pigeons “ 30 “ Braised meats “ 3 to 4 hours Liver, whole “ 2 “
BOILING
Mutton per pound 15 minutes Potted beef “ 30 to 35 “ Corned beef “ 30 “ Ham “ 18 to 20 “ Turkey “ 15 “ Chicken “ 15 “ Fowl “ 20 to 30 “ Tripe “ 3 to 5 hours
BROILING
Steak, 1 inch thick 8 to 10 minutes Steak, 1½ inch thick 10 to 15 “ Mutton chops, French 8 “ Mutton chops, English 10 “ Spring chicken 20 “ Quail 8 to 10 “ Grouse 15 “ Squabs 10 to 15 “ Shad, bluefish, trout 15 to 25 “ Small fish 5 to 10 “
FISH
BOIL
Halibut and salmon per pound 15 minutes Bluefish and bass “ 10 “ Cod and haddock “ 8 “
BAKE
Halibut, salmon, bass, bluefish, shad, etc., for one hour.
Trout, pickerel, whitefish, etc., for one-half hour.
_Mrs. H. J. Sower_
VEGETABLES
MASHED POTATOES
Peel potatoes of uniform size, cover with boiling water, and cook until tender, salting the water in which they are cooked when the potatoes are about half done. Drain off the water, then with a fork or wire potato-masher beat to a fluff in the same saucepan in which they have been cooked. When entirely free from lumps add for every pint of potatoes about one-third of a cup of hot milk, a tablespoonful of butter, and salt and pepper to season. Whip until as light as a feather. Heap in a hot dish, but do not smooth the top; leave it piled lightly. If necessary to keep hot for some time, set the pan containing the potato in a saucepan of hot water, but leave uncovered or cover lightly with a single fold of cheesecloth. Mashed potatoes left over may be utilized in a variety of ways. To make potato pompon take the potato up by spoonfuls and make into balls. Roll in beaten egg, then in bread or cracker crumbs and fry like doughnuts in hot fat. A little minced onion, parsley, or nutmeg may be mixed with the potato if desired; or make a potato omelet by adding to a cupful of mashed potatoes one cup of sweet milk, three eggs well beaten, a tablespoonful of flour, and a little salt. Mix until smooth, turn into a heated frying-pan, with a tablespoonful melted butter, and fry both sides, turning when brown. Mashed potatoes left over may also be added to shredded codfish for codfish balls, may be mixed with well-beaten egg yolks made into flat cakes and fried in butter, or baked in a buttered tin in the oven, or mixed with a little grated cheese, put into ramequins or a buttered pudding-dish with a layer of cheese on top and baked until brown.
_Mrs. M. Harris_
SCALLOPED TOMATOES
Season one can tomatoes with one teaspoonful onions, chopped; two dashes pepper, one teaspoonful salt. Begin by covering bottom of baking dish with bread crumbs, spread with bits of butter and a layer of tomatoes. Follow with a second layer of bread crumbs and tomatoes. Cover the top with buttered crumbs and bake in oven until a light brown.
_Mrs. Niprut_
HASHED BROWN POTATOES
Chop cold boiled potatoes and season them to taste with salt, pepper, and a little onion juice. Put a couple of tablespoonfuls of drippings in the frying-pan, turn in the potatoes, press them into a solid cake, and cook them very slowly until they are covered on the under side with a brown crust. Turn them out onto a plate with the brown side upward.
_Mrs. Israel_
SUCCOTASH
Cut from the cob enough green corn to fill a pint measure; then take two-thirds of a pint of Lima beans; let them stew in enough water to cover them. When tender season with butter, pepper, and salt; if too thin, thicken with flour.
_Mrs. Solomon_
SPINACH
Pick over your spinach carefully and wash in several waters. Let boil for fifteen minutes. Drain, then chop very fine; season with salt. Put on a pan, add a little fat or butter, rub a teaspoonful flour in same, add the spinach, also a little soup stock. Just before serving add the beaten egg; garnish with hard-boiled eggs.
_Mrs. Hirsch_
GREEN PEAS
If canned peas are used, heat, add a teaspoonful of sugar, some chopped parsley and a teaspoonful flour to thicken, a piece of fresh butter.
_Mrs. Frank_
OYSTER PLANT
Scrape the roots and lay in cold water at once; cut in thin slices; put into a stew-pan with enough salt water to cover them. Stew until tender. Pour off the water, add milk and let boil for ten minutes, add butter, salt, and pepper, and thicken with flour.
_Mrs. Ball_
ROAST SWEET POTATOES
Pare, cut lengthwise, salt, and put them around roast meat or poultry of any kind. Roast three-quarters of an hour or until brown.
_Mrs. Freedman_
STEWED TOMATOES
Let tomatoes cook slowly for ten minutes. Season with salt, pepper, a lump of butter, and a teaspoonful of brown sugar. Do not allow them to cook but a few minutes longer; if the sauce is too thin, thicken with a little corn starch.
_Mrs. Goodman_
STEWED BEETS
Boil first, then scrape and slice them. Put beets into a stewing-pan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, a little vinegar, salt, and pepper. Let stew one-quarter of an hour.
_Mrs. M. Cohen_
BAKED BEETS
Beets retain their sugar if baked instead of boiled. Turn with a knife frequently, as fork allows juice to run out. Remove skin, slice, and serve with butter, salt, and pepper on slices.
_Mrs. M. Cohen_
RICE AND OKRA
Wash one quart of okra pods and slice. Then strain three-fourths of a cup of canned tomatoes, pressing the pulp through a sieve. Put this all into a pot with two cupfuls of meat stock, a large onion sliced, a red pepper cut fine (remove the seeds), salt and white pepper. Let simmer for three-quarters of an hour. In the meantime boil one cup of rice; drain and dry the rice in the oven with the door open; add last one tablespoon of powdered gumbo to the okra, turn around the rice, which is heaped in a mound in the centre of a dish.
_Mrs. Holtzman_
MACARONI
To cook GOODMAN’S macaroni properly have plenty of salted water boiling, then boil the macaroni rapidly (uncovered) until tender, which generally takes twenty to twenty-five minutes. Always put the macaroni in boiling water and never add cold water while boiling.
BOILED MACARONI
Break the package of GOODMAN’S macaroni in convenient lengths into a deep vessel, nearly filled with boiled salted water. Boil till tender, stirring occasionally from the bottom. When cooked, drain off the water through a colander, then add one-half cup milk; place on the fire till it boils, then stir in a little flour, add a piece of butter and serve.
MACARONI WITH MILK
Boil GOODMAN’S macaroni in salted water for ten minutes, then drain and blanch in cold water. Boil some milk and water in equal proportion, then put in the macaroni, which should be just covered. If in boiling, the liquid should diminish, add some warm milk. When done put in saucepan with a little butter on top and put in the oven to brown.
_Mrs. Grunthal_
ITALIAN SPAGHETTI
One tablespoonful of butter, one of flour, one teaspoonful of salt, and one-quarter teaspoonful of pepper. When melted and mixed add three-quarters cup of strained tomatoes and stir until smooth; add one tablespoonful of meat juice and stir until dissolved. Put layer of GOODMAN’S boiled macaroni (one-half pound in all), the sauce and grated cheese in a heated dish and stand in open oven for five minutes.
_Mrs. B. Smidth_
NOODLES
Have boiling water ready; put in the desired quantity of GOODMAN’S noodles; allow to boil uncovered for ten minutes; drain through colander. Shake well to allow all water to escape; then place in baking dish, over top sprinkle matzoth meal and lumps of butter put in oven, and slightly brown. Serve.
_Mrs. F. Levy_
Rice should be boiled 30 minutes Barley “ “ “ 2 hours Asparagus “ “ “ ½ “ Peas (in summer) “ “ “ ½ “ Beans to stew “ “ “ 3 “ Cabbage “ “ “ ½ “ Potatoes “ “ “ ½ “ Spinach “ “ “ 10 minutes
_Miss Ray Mayer_
ENTRÉES
MUSHROOM FRICASSEE
Sauté three pounds of fresh mushrooms, a few at a time, in butter until half done. Then cook a tablespoonful of flour in a tablespoonful of butter, then add a cup of cream; when this comes to a boil, add the mushrooms. Cook slowly for fifteen minutes; flavor with a tablespoon or two of sherry or Madeira wine.
_Mrs. Solomon_
EGGS AU GRATIN
Butter individual ramequins and put a layer of sliced hard-boiled eggs into the bottom of each. Dot the top with dabs of butter and sprinkle with grated cheese. Add another layer of eggs, butter, and cheese, and so on, until the dish is filled. Sprinkle the top with buttered crumbs and bake until they are brown--about ten minutes.
_Mrs. H. J. Sower_
CELERY AND OYSTERS ON TOAST
Three stalks celery, one quart oysters (drain off some liquor). Cut celery in small pieces, boil till tender in salt water. Let oysters come to a boil; season to taste. Make a rich cream sauce, quite thick. Mix all together, oysters, celery, and cream sauce (season). Fry slices of bread in hot butter and serve on same.
_E. L._
CALVES’ BRAINS À LA VINAIGRETTE
Wash the brains carefully in lukewarm water, rejecting all the small membranes, then soak for an hour in cold water to which a tablespoonful of vinegar and a good pinch of salt have been added. Then drop into boiling water or veal broth, seasoned with a little onion and a blade of mace. Simmer about eighteen minutes, drain, and serve with sauce vinaigrette. This consists of the yolks of two hard-boiled eggs chopped and pressed through a sieve, a tablespoonful chopped parsley, and a tablespoonful chopped pickles, a teaspoonful shallot pressed through a sieve, two tablespoonfuls Tarragon vinegar, four tablespoonfuls olive oil, a teaspoonful salt, a teaspoonful dry mustard stirred in a tablespoonful cold water, and a dash of pepper. Mix thoroughly in a bowl and serve in a sauce-boat with the brains.
_Mrs. Frank_
MINCED CHICKEN ON TOAST
Have ready slices of hot toast spread with butter and covered with a well-seasoned mixture of minced chicken and mushrooms moistened with a little white sauce. Cut the slices in rounds with a biscuit-cutter, and on each place a poached egg that has also been cut round. Over the whole turn a cream sauce thickened mainly with the yolks of eggs. For the sauce cook together a level tablespoonful of flour and a tablespoonful of butter, and add a cupful of hot milk. When the sauce is limpid stir in the yolks of two eggs. Season with salt and pepper.
_Mrs. Leon E. Weill_
CHICKEN TIMBALES
Take the white meat of a chicken and chop very fine; use a little cream to dampen. Heat one pint of milk, add to this a small piece of butter, thicken with flour, add the chicken, take from the fire, add cream, a little bread crumbs, pepper, salt. Line the forms with truffles or mushrooms, and fill with the mixture. Bake one-half hour. Serve with either cream or tomato sauce.
_Mrs. H. A. S._
STUFFED PEPPERS
One roasted chicken, one and one-half cup of cracker crumbs, one cup of Edam cheese grated, one onion, six tomatoes, slice of butter, one can mushrooms, one pint olives; chop all fine; season. Remove seeds from twelve large peppers, then stuff. Bake slowly for one hour; serve hot with potato chips.
_Mrs. H. A. S._
ENTRÉE SURPRISE
Make a puff paste; roll out thin; fill with brains, oysters, shrimps, or sweetbreads; fry in hot fat until a light brown; season meats first before filling dough. Serve hot with slices of lemon.
_Mrs. H. A. S._
SCALLOPED TOMATOES
Pare and slice some large tomatoes. Put in a pudding-dish, a layer of bread crumbs, season with bits of butter, pepper, salt, and a little sugar. Put on this a layer of tomatoes. Repeat the process until the dish is nearly full with tomatoes on top. Strew with bread crumbs, cover, and bake one and one-half hour. Remove cover and brown before serving.
_Miss Ray Mayer_
TO CHOOSE AND PREPARE SWEETBREADS
In picking out sweetbreads choose the larger, plumper, and fleshier. Be careful that they are perfectly fresh; of all meats they stand keeping least well. Rinse and put them in lukewarm water to lie fifteen minutes, then cover with slightly salted cold water. The sudden change of temperature blanches them. Cut the sweetbreads apart, cut out the pipe, and take off the skin. They are now ready for creaming or other cooking.
_Mrs. J. I. Asch_
CREAMED SWEETBREADS
Carefully choose a pair of fresh sweetbreads, trim off their fat, and follow the above directions for parboiling. Cut them in small pieces, and simmer twenty minutes in only enough water to make a steam. Then add a cup of rich milk, rub smooth a tablespoon of flour and a tablespoon of butter; moisten with some of the milk from the saucepan, add a pinch of salt; stir all together over a moderate fire until the flour thickens. Serve with French peas.
_Mrs. Sig. Sondheim_
SWEETBREADS WITH OYSTERS
Wash free from skin and pipes; blanch them according to directions in foregoing recipe. Take three dozen oysters, three pair of sweetbreads. Put the sweetbreads in a saucepan, add the liquor from the oysters, add also two tablespoons of butter, and set to simmer till the sweetbreads are done. When done pour in half a cup of cream into which a tablespoon of flour has been stirred. Bring to a boil, drop in the oysters, and heat through or until the edges curl.
_Mrs. H. J. Sower_
SWEETBREADS WITH TOMATOES
Stew a quart of tomatoes. When they are cooked put through a sieve; you will then have a thick sauce. Have your sweetbreads prepared according to foregoing directions. Lay them in the tomato sauce, add salt, pepper, and nutmeg to taste, and set over fire. As the sauce heats add half a cup of butter into which you have stirred a tablespoon of flour. Let the sweetbreads cook in a gentle simmer in the tomatoes about forty minutes. Serve on buttered toast or without, as you prefer.
_Mrs. M. Lichtenstein_
FRICASSEED SWEETBREADS
Cut sweetbreads into slices and let them simmer in rich gravy for three-quarters of an hour. Add one well-beaten egg, two tablespoonfuls of cream, and one teaspoonful of chopped parsley. Stir all together for a few minutes and serve immediately.
_Mrs. M. Cohen_
WELSH RABBIT
Put one pound of fresh American cheese cut in small pieces in the chafing-dish over flame or hot-water pan. As it melts press and stir with the back of a spoon. When nearly soft add two tablespoons of butter, red pepper, salt, and mustard to taste; then add half a cup of cream; stir until smooth. Add two well-beaten eggs, stir hard for a moment. Put cover on the dish. Let mixture rest with flame turned on for two or three seconds, then put out the flame; leave a few seconds longer without stirring. Serve on buttered toast. Beer or ale may be used instead of cream or eggs.
_Mrs. H. J. Sower_
FONDUE
Mix together seven ounces of cheese cut fine, two ounces of rolled cracker or bread crumbs, two ounces of softened butter. Pour over this one pint of sweet milk which has come to a boil, and stir. Next add yolks of three eggs beaten and a little salt. Keep warm till dissolved, then add beaten whites of eggs stirred in lightly with a fork. Grease a pudding-dish, pour the mixture into this. Bake twenty minutes in an upper oven. Serve at once.
_Mrs. J. Bauman_
RAMEQUINS
Beat three eggs into an ounce of melted butter, that is, butter should be soft, not brown. Then add two ounces of grated American cheese. Bake in small individuals and serve hot in ramequins.
_Mrs. R. De Lue_
SPANISH OMELET
Add a little finely chopped onion, squares of tomatoes, and Chili peppers cut in small pieces. Use as many eggs as wanted. Season to taste.
_Mrs. H. H. Dittenhoefer_
JELLY OMELET
Omelets spread with jelly, currant, grape, or crab apple are all tasty and wholesome.
_Mrs. F. Hurtig_
STUFFED EGGS
Boil six eggs hard; when cold cut in halves. Remove yolks. Cut a small piece from the bottom so they will stand; put the yolks in a bowl, mash into a paste, and season with salt, a pinch of cayenne, a little mustard, a little sugar, vinegar, cream, and olive oil. Be careful not to add too much vinegar. Fill the whites and pile on top. Serve on crisp lettuce leaves with mayonnaise.
_Miss H. Asch_
EGGS À LA FRANÇAISE
Make a cream sauce with a small piece of butter, a little flour, and milk. Season well. Break an egg in a custard cup, pour the sauce over the egg and sprinkle the top with grated Swiss cheese. Bake au bain Marie in an even oven until a light brown.
_Mrs. D. Strauss_
EGGS WITH TOMATO SAUCE
Melt three tablespoonfuls of butter. Cook in this two slices of onion, a little parsley, and a small piece of green pepper. When browned slightly add two tablespoons of flour. Cook until frothy. Add a cup of tomatoes (cooked). Stir until it boils, then strain. Put one or two tablespoonfuls of sauce in each ramequin. Break an egg over the sauce. Cook in a hot oven for five minutes, or until the egg is set. Put a little of the sauce kept hot over the eggs and serve at once.
_Mrs. H. A. S._
CHICKEN AND MUSHROOMS
Melt two tablespoons butter. When hot add two tablespoons of chopped onion and one-half can of mushrooms finely chopped. Let cook five minutes, add one cup of milk into which one and one-half tablespoon of flour has been stirred. Cook all together. When thick and smooth add one cup of chicken meat, cut into small pieces or dice. Heat through, season with salt and pepper. Serve on buttered toast or in ramequins.
_Mrs. Strauss_
SALADS
SUGGESTIONS FOR SALADS
To keep the salad-oil cruet clear and sweet add a tablespoonful of salt to a quart of oil. The oil will not taste of the salt, as the latter will not dissolve but will sink to and settle at the bottom of the cruet.
In mixing salads the oil should be added first and thoroughly spread before adding the other ingredients and mixing.
Salads which are very moist and cooling--particularly cucumber--should have an extra pinch of pepper added to counteract the chilling effect on the eater’s stomach.
Cold string-bean salad should have a double dose of vinegar, as beans possess in great degree the nutritious and healthful food salts which develop to perfection in acid.
Whenever it is possible pure lemon juice should be substituted for vinegar as being far more wholesome than the latter.
Endive--the pale, cool, succulent, curly chiccory--salad should be scalded and then chilled to make it more digestible for elderly folk, children, or weak-digestioned invalids.
LOBSTER SALAD
Remove the meat of a lobster, reserving the creamy fat adhering to the body shell and coral. Shred the lobster with a silver fork. Cut the tender white part of celery into pieces the same size, allowing one-third as much as the amount of meat. Arrange the crisp leaves of lettuce in an oval platter with the larger green on the outer edge decorated with the claws. Mix the meat and celery with enough mayonnaise to moisten and heap in the centre the coral, pounded and passed through a sieve and mixed with remaining mayonnaise. Pile this red dressing on top and put on ice.
_Mrs. H. J. Sower_
VEGETABLE SALAD
Take cold vegetables which have been boiled, such as cauliflower, asparagus, beans, peas, and potatoes; cut into small pieces, season well with salt, paprika, and a little mayonnaise; serve on lettuce leaves with mayonnaise; garnish with hard-boiled eggs; cut into quarters and olives.
_Mrs. M. Wolff_
SARDINE SALAD
Boil one-half a dozen eggs for half hour. Take from fire and let stand in cold water until cold. Remove shells and cut in half; remove yolks, put into a bowl, and rub to a cream; add one-fourth teaspoonful dry mustard, dash of cayenne, salt, and a little lemon juice and twelve sardines scraped fine, after removing skin and bone. Mix smooth and fill empty shells or halves of eggs. Cover sides and bottom of salad dish with crisp lettuce leaves and lay the half eggs on top with mayonnaise in the centre.
_Violet Sondheim_
WALNUT SALAD