Part 3
With a silver fork rub a cream cheese and a tablespoonful of butter to a paste, add salt and cayenne; if not soft enough, a little sweet cream. Make into small flat balls; on each press the two halves of an English walnut; lay on the white heart leaves of lettuce and put on ice. On the instant of serving pour over French dressing and serve with thin buttered bread which has been put in the oven and crisped.
_Edna Asch_
HERRING SALAD
Two herring; skin and soak until salt is out; take meat off the bones; cut into small pieces, with one cold boiled potato, one pickle, one-half onion, one small apple, and a little chopped almonds. Mix well one tablespoonful vinegar, a little water, sugar, pepper; pour into salad and mix well. Dressing of salad: beat the milcher with a little pepper, vinegar, and very little sugar; chop two hard-boiled eggs, the white and yellow separate, and a little parsley.
_Mrs. S. F. Breslauer_
OYSTER SALAD
Cook the oysters in their own liquor, allowing them to boil up but once; then let get very cold, cut into small pieces (do not chop). Cut up bits of celery and about one-half cup of capers; add same to the cut-up oysters; mix all with mayonnaise. Serve on lettuce leaves with mayonnaise spread on top; garnish with olives.
_Mrs. H. J. Sower_
OYSTERS IN GRAPE-FRUIT BASKETS
Cut grape-fruit so as to form a basket with handle on one side. Scoop out the pulp and clip edge into points with scissors. Place eight small oysters in each basket and cover them with a sauce made of equal portions of lemon juice, grated horseradish, tomato catsup, and speck mustard. Place on shaved ice on plate and serve.
_Mrs. M. Mathias_
CABBAGE SALAD
One head white cabbage chopped very fine, three hard-boiled eggs; add two tablespoons salad oil, two teaspoons white sugar, one teaspoon salt and one of pepper, one tablespoon made mustard, one teacup vinegar.
_Miss Ray Mayer_
COLD SLAW
Cut out core of head of cabbage and chop it quite fine. For dressing break two eggs into small saucepan. Put into them one heaping teaspoon salt, one heaping teaspoon sugar, one small teaspoon mustard, two dashes of pepper. Stir this together and beat the egg a little. Add gradually (stirring all the time) a little less than one-half cupful of vinegar. Stir all together. Put in double boiler and let come gradually to a boil. Stir constantly; cook until quite thick. Take from stove. Add dash of cayenne, pepper and one scant tablespoon olive oil, one teaspoon butter, and one and one-half tablespoon rich milk or cream. Stir all together. Pour over two full teacups of chopped cabbage and mix. Celery makes a nice addition when sliced thin and mixed with cabbage. Let stand few hours before serving.
TOMATO SALAD
Strain one pint of tomato juice. Add one teaspoon salt, saltspoon pepper, one teaspoon onion juice. To this add one-fourth box gelatine. Put aside for half an hour to dissolve. Stir all together, put on stove, let come to a boil, take off, and pour into small cups. Set it in a cold place to harden. Arrange two or three small lettuce leaves on a plate, turn the tomato jelly in the centre of the leaves, and use French or any other dressing.
WALDORF SALAD
Sour crisp apples cut in thin slices, finely chopped celery, blend lightly with a fine oil mayonnaise; garnish with feathery tops of celery and scatter with halves of English walnuts.
SAUCES
EGG SAUCE
Boil two eggs from eight to ten minutes; lay in cold water. Now chop egg very fine. Beat two heaping tablespoons of butter into one tablespoon of flour and one teaspoon salt. When butter and flour are well mixed pour over them a cup of boiling water. Cook two or three minutes until flour thickens, stir in the chopped eggs, and serve.
_Mrs. Stern_
MAÎTRE D’HÔTEL SAUCE
Beat three tablespoons of butter till it creams; add the juice of a small lemon, salt, a dash of cayenne, three tablespoons of minced parsley. This sauce is nice with either broiled chicken or fish.
_Mrs. Jenny Lichtenstein_
HOT HORSERADISH SAUCE
In an earthen dish put four tablespoons of fresh grated horseradish, four tablespoons of finely powdered cracker crumbs, add half a cup of cream, a teaspoon each of sugar and salt, two dashes of pepper, two teaspoons of vinegar, and one teaspoon of made mustard. Set over a kettle of boiling water when you have stirred all together. Heat and serve hot with plain boiled beef.
_Mrs. Jonas_
MAYONNAISE DRESSING
Six eggs, one cup vinegar, juice of two lemons, two tablespoons of mustard meal, one-half tablespoon of flour, two teaspoons sugar, one-half teaspoon salt, one-fourth teaspoonful cayenne pepper, one cup cream. Boil in double boiler, put in a mason jar. It will keep for months.
_Miss Ray Mayer_
JELLY SAUCE FOR MEATS
In an earthen saucepan melt over a slow fire a tumbler of some jelly, either currant or grape. When it is melted and warm, stir in a tablespoon of butter. Let all come to a boil, pour into a hot dish, in which it is to be served, add a tablespoon of claret or red wine and serve at once. This sauce goes well with mutton or lamb.
_Mrs. Katz_
SAUCE TARTARE
After you have made a mayonnaise add a tablespoonful of chopped cucumber pickles, a few capers, a few chopped olives. Stir or beat; if too thick thin with a little vinegar, or lemon juice.
_Mrs. I. Harris_
BOILED MAYONNAISE
Two eggs, ten tablespoons vinegar, one tablespoon water, two pinches of salt, one-half scant teaspoon mustard, one and one-half teaspoons sugar, one tablespoon oil; mix yolks with oil and other ingredients; let boil; beat whites of eggs and mix.
_Mrs. Shipley_
TOMATO SAUCE
Take one pint of canned tomatoes, add an onion well minced, one-half a teaspoon of salt, a little pepper. Put together in a saucepan over the fire. After cooking gently for twenty minutes add two tablespoons of butter into which you have worked a heaping tablespoon of flour until it has become smooth. Let it cook gently for a few minutes; rub through a sieve or fine colander, and serve hot; nice for meats or fish.
_Mrs. H. Kline_
RUM SAUCE
Boil one cup milk with one cup sugar; add one teaspoonful cornstarch wet with cold milk. Just before removing from fire add one teaspoonful rum. Serve hot.
_Mrs. Wolff_
FRENCH PUDDING SAUCE
Four ounces of butter, one-fourth ounce brown sugar, yolk of one egg, one gill of wine, nutmeg. Beat butter to a cream, stir in sugar, add yolk and wine. Place on stove, stirring until it simmers. Grate nutmeg over sauce before sending to table.
_Mrs. Goldberg_
FOAMING SAUCE
Beat one-half cup of butter to a cream; add one cup of granulated sugar and stir until it is white and foaming; just before serving pour over it one cup of boiling water or milk; stir one minute; flavor to taste.
_Mrs. Wolff_
VANILLA SAUCE
The whites of two eggs and yolk of one, one-half a cup of powdered sugar, one teaspoonful of vanilla, three tablespoonfuls of milk. Beat the whites of eggs to a stiff froth, next beat in the sugar and then the yolk of the egg and the flavor. Serve immediately for light puddings.
_Mrs. A. Brown_
CREAM SAUCE
One-half a cup of butter beaten until very light, one cup of powdered sugar, one-half a cup of cream. Set the dish in hot water and stir until it is all creamy. It will only take a minute or two; flavor to taste.
_Miss Eva Sternberg_
EGG SAUCE
The whites of two eggs beaten to a stiff froth, one and one-half cupfuls of sugar, four tablespoonfuls of sweet milk; flavor with vanilla.
_Mrs. Sternberg_
CREAM SAUCE (COLD)
Stir to a cream one cup of sugar and one-half cup butter, add one cup cream (cold); flavor to taste. Stir well and set in a cool place.
_Mrs. M. Cohen_
LEMON SAUCE
One cup sugar, one-half cup butter, one egg (beaten light), one lemon (juice and grated rind), one-half cup boiling water. Cook in double boiler until it thickens.
FRUIT SAUCE
Two-thirds cup of sugar, one pint raspberries or strawberries, one tablespoonful melted butter, one cup hot water. Boil all together, slowly removing the scum as fast as it rises. Strain through a sieve. To be eaten with dumplings or apple pudding.
_Mrs. M. Cohen_
CHEESE-SALAD DRESSING
Work two tablespoonfuls of soft grated cheese until it is smooth. Season with salt, paprika, and moisten thoroughly with vinegar and oil. This is delicious on egg or lettuce salad.
_Mrs. Goldberg_
PUDDINGS
CARROT PUDDING
One cup grated carrots, one cup grated potatoes, one-half cup butter, one and one-half cup flour, two cups raisins or part currants, one teaspoon cinnamon, one of cloves, one-half teaspoon nutmeg, one and one-half teacup sugar, one teaspoon soda dissolved in the potatoes. Mix above together, and put in a greased covered can to steam in hot water for three hours. Serve with wine sauce.
_F. Baron_
PLUM PUDDING
Three-fourths of a pound of chopped suet, one pound flour, one pound dark brown sugar, one pound of raisins, one pound currants, one-half pound citron cut fine, six eggs, tablespoon of allspice (ground), one whole nutmeg (ground), one wine-glass of brandy or whiskey. Steam six hours. This is large enough to serve for ten. Serve with hard or soft sauce.
_Mrs. M. N. Heckscher_
DATE PUDDING
One cup of brown sugar, one cup of suet minced finely, one cup of fine bread crumbs, three eggs, one teaspoon salt, three-fourths pound of dates chopped fine, one-half tumbler brandy or whiskey, two teaspoonfuls cinnamon. Steam in a buttered mould for two hours.
_Mrs. H. J. Sower_
MACAROON PUDDING
Two glasses of milk, one-fourth box of Cox gelatine. Boil together, stirring yolks of two eggs beaten together with one-half cup of sugar. Mix with the above. Boil ten minutes, stirring constantly. Take from fire and add one teaspoon vanilla and the whites of two eggs beaten stiff. Put in mould and drop in ten cents’ worth of macaroons (broken). Serve with whipped cream.
_Mrs. J. Levy_
DELICIOUS PUDDING
Take stale sponge-cake; slice. Put a layer of the cake in a pudding-dish and put a teaspoonful of jelly or preserves on each piece of cake, then another layer of cake. Repeat until dish is full, then pour fresh berries of any kind over same. Make the following custard and pour overall. Bake in a hot oven until light brown. Custard: Three eggs, one-half cup of sugar, beat well; add one teaspoon vanilla, two cups or more of milk.
_Mrs. K. L. Simon_
MARROW PUDDING
Extract one-fourth pound marrow from marrow bones. Take this, add one pound flour, a little water, one pinch salt, form a batter, which divide into four very thin layers. Each layer to be separated by fine-chopped apples, raisins, citron, cinnamon, chopped walnut, or almonds, sugar, preserves, and juice of a lemon, according to taste. Then bake in a moderate oven. If desirable, a chocolate icing may be used on the top layer.
_Mrs. M. Harris_
STEAMED PUDDING
One cup molasses, one cup suet, one cup brown sugar, one cup raisins, one cup milk, one egg, one teaspoonful each of cinnamon, cloves, and allspice, three cups of flour, two teaspoonfuls of baking powder, a little salt. Steam three hours. Sauce: ten tablespoons milk, one-half cup sugar, yolks of two eggs; put this in double boiler, and let boil until it thickens. Beat whites of eggs and stir in custard just before using; add two tablespoons brandy or any flavor you prefer.
_Miss Ray Mayer_
CABINET PUDDING
Ten cents candied cherries, one cup chopped almonds, one tumbler claret wine, one dozen macaroons, seven eggs, two tablespoons gelatine, sugar to taste. Put claret on to boil; stir in yolks of eggs and sugar. Soak gelatine in cold water about ten minutes and add all ingredients to wine; add lastly beaten whites. Line dish with macaroons and cherries and pour mixture over them.
_Miss Ray Mayer_
COTTAGE PUDDING
One cup sugar, one cup of milk, one egg, a lump of butter the size of an egg, one pint flour, salt, one heaping teaspoon of Royal baking powder. Bake in hot oven. Sauce: one cup sugar, one egg, one teaspoonful flour, a small piece of butter; mix, add boiling water, and let come to a boil; flavor with vanilla.
_Mrs. S. Newburger_
STEAMED SUET PUDDING
One-fourth of a loaf of stale bread soaked in water and squeezed dry, one-fourth of a loaf crumbed, one-fourth pound suet chopped fine, one cup seedless raisins, one cup of currants, one-half wine-glass whiskey, two eggs, one-half pound brown sugar, one-fourth cup molasses, one teaspoon cinnamon, one of allspice, enough flour to make it like a ginger-cake dough; add teaspoon Royal baking powder, add fruits last, dredged with flour. Boil three hours. Can serve with hard sauce or brandy sauce.
_Hattie Bondy_
PLUM PUDDING
One pound bread crumbs grated, one pound carrots grated, one pound flour, one pound suet chopped fine, one pound raisins, one pound currants, one pound brown sugar, one-half pound citron, one cup molasses, one teaspoonful of all kinds of spices; mix with brandy and water; salt to taste. Boil eight hours.
_Eva Bernstein_
APPLE TAPIOCA
DURKEE’S FLAKE TAPIOCA.
Soak one cup tapioca in one quart water over night. Cut up greening apples into quarters and halves, fill dish; one cup sugar, flavor with nutmeg or vanilla, one pinch of salt, mix in tapioca with this, and put little bits of butter on top. Bake; serve with sugar and cream.
_Miss Ray Mayer_
FROZEN PUDDING
Beat the yolks of three eggs with three-fourths cup of powdered sugar to a cream; add the three whites stiffly beaten, one-half pint of sweet cream whipped, two tablespoonfuls of rum, one-fourth pound of grated macaroons; mix all together, put in a mould, and freeze.
_Mrs. J. Muhlfelder_
MOCHA ICE-CREAM PUDDING
Yolks of two eggs, three-fourths cup of powdered sugar, one pint cream whipped, five cents’ worth each of preserved cherries and pineapple cut-up, one tablespoon of mocha essence; grate four macaroons, and after the mixture is in form sprinkle same over top. Beat the eggs, sugar, and mocha essence up light, stir in whipped cream and fruit; freeze four hours. This is enough for a two-quart melon.
_Miss Ray Mayer_
ROTHE GRÜTZE
Raspberries, currants; boil together, then strain through cheesecloth; put back to boil with sugar to sweeten; thicken with cornstarch and let stand to harden.
_Mrs. Fragner_
DESSERTS
SHERRY DESSERT
Four eggs, powdered sugar to taste, three-fourths tumbler of sherry wine, one-half pint of cream whipped, one-half pound macaroons. Beat eggs, yolks and whites separately. To beaten yolks add sugar and sherry. Cook this in a double boiler until thick, stirring constantly; when thick let cool. Add whites of eggs beaten stiff, mix with yolks, sugar and sherry, break macaroons and mix with above; flavor with vanilla, sweeten to taste. Serve with whipped cream, flavored, on top. This may be served in punch glasses with a cherry added to each glass. Very rich dessert.
_E. L._
BLOW BALLS
One pint of milk; when boiling stir in one cup of flour to thicken, take from the fire; when cool add one tablespoon sugar, a little salt, and five eggs to thin to a batter. Drop with teaspoon into hot fat or butter; fry until a light brown. Serve with vanilla sauce or cream.
_Mrs. H. A. S._
STRAWBERRY CHARLOTTE
Take eight lady-fingers, one quart strawberries, one-half pint cream, two cups of sugar; mash one cupful of the berries, split the lady-fingers, moisten with the juice of the crushed berries, and use to line a serving-dish; place in the bottom of dish a layer of berries, season with fine sugar. Whip cream to a froth, add a layer of it, then another of the fruit and sugar, and so on, until all the fruit and cream is used. Place on ice and serve very cold.
_Mrs. S. F. Breslauer_
FRUIT TAPIOCA
Soak over night in cold water two tablespoons of small tapioca; next morning drain and cook in a double boiler with four cups of boiling water. Let boil until tapioca is transparent. Then add one-half teaspoonful of salt, one pound of dates stoned, one cup of raisins seeded, one-half pound figs, and one cup of sugar. Cook one hour and fifteen minutes; lastly add one teaspoon vanilla; pour in a mould. Let cool; serve with whipped cream.
_Miss Violet Sondheim_
RICE CREAM
Boil ten ounces of rice for ten minutes, pour off the water, add one quart and a half of fresh milk; cook slowly until rice is tender. Reduce the rice to a pulp by beating or pass through a press. Dissolve an ounce of gelatine in a little water, add to the rice; stir all together. Place on fire, sweeten carefully. When mixed set to cool. Then stir the beaten whites of two eggs, flavor with vanilla, sherry or brandy; pour in a mould and chill for eating.
_Mrs. M. Mathias_
BAKED BANANAS
Remove one side of peel from each banana and lay lengthwise in an earthen dish, the exposed side up. Stick fruit with a fork; squeeze over each banana a little lemon juice, and on each place one teaspoon of sugar, a lump of butter, and a little grated nutmeg. Add a little water in the bottom of pan to keep from burning, add one teaspoon sherry to each banana. Bake half an hour in a moderate oven.
_Mrs. J. Ottenberg_
RASPBERRY SAGO
Wash one-half pint of sago, cover with one and one-half pint cold water; soak one hour. Cook in double boiler until sago is clear and transparent. Have carefully picked red raspberries half filling a glass dish. When the sago is cool pour over the raspberries. Set away to cool. Serve with sugar and cream. Other fruits, such as strawberries, peaches, etc., may be used in place of raspberries.
_Mrs. F. L. Levy_
ITALIAN CREAM
Soak one-half box of gelatine in cold milk for one-half hour. Let one quart milk come to a boil in double boiler. Beat yolks of eight eggs and one and one-half cup of sugar together. When milk boils pour same on eggs, sugar, and gelatine; return to boiler and let boil until it begins to thicken; then pour this on the beaten whites.
_Miss Ray Mayer_
A DELICIOUS COMPOTE
Make a rich syrup of sugar and water and add one spoonful of port wine, and a few thin slices of lemon with the rind on; drop in pears that have been peeled and quartered. When soft remove fruit, then add in same syrup plums, when soft remove them, then add peaches, and when soft turn all over fruit that had previously been cooked. Cool and serve together.
_Mrs. A. Kiersky_
JUNKET
Take two quarts of new milk and warm it until it is about blood heat. Pour into a glass or china bowl. Stir into it two tablespoonfuls of prepared rennet, two tablespoonfuls powdered loaf sugar, one small wine-glass pale brandy. Let it stand until cold and eat with sugar and rich cream. Half the quantity can be made.
_Mrs. M. Cohen_
BROMANGELON
FRUIT SALAD
Dissolve one package of orange bromangelon in one pint boiling water. Let cool to a thin syrup. Cut oranges shapes of tiny baskets. Scrape out pulp of orange and use in salad, also one-half cup nuts and figs, candied cherries, bananas, and pineapple if desired, all cut fine. Stir all into the bromangelon, which has been partly congealed; place in baskets. Serve with whipped cream.
_Mrs. H. J. Sower_
PINEAPPLE FRAPPÉ
Dissolve one package lemon bromangelon in one pint boiling water. Let cool to a consistency of a syrup, then whip with an egg-beater to a consistency of whipped cream, add one teacup shredded pineapple and one teacup candied cherries cut fine. Stir all together and congeal on ice in mould; serve with macaroons.
_Mrs. K. F. Soloman_
MINT JELLY
Dissolve one package of lemon bromangelon and juice of one or two lemons to taste in one pint boiling water. Cool to consistency of syrup. Add the strong tea of one cup of fresh mint, pour in individual moulds, and set on ice to congeal. Serve with roast lamb.
_Mrs. L. S. Rosenberg_
CELERY SALAD
Dissolve one package lemon bromangelon in one pint of boiling water; when cool place on ice. Chop fine one cup of celery and one cup of walnuts together. When bromangelon is of syrup thickness, pour into a square pan the depth of one-half inch; on this place a layer of celery and nuts. Fill the pan, alternating, having the bromangelon on top. Set on ice to congeal. Serve with mayonnaise dressing.
_Mrs. M. Levy_
WINE BROMANGELON
One package lemon bromangelon, one package orange bromangelon, one pint boiling water, one pint Rhine wine, one pony glass cognac, one-half pony glass fine Jamaica rum, a little cinnamon bark. Boil the bark; with the water in which the bark has been boiled dissolve the bromangelon. When perfectly dissolved add the wine, brandy, rum. Set away to cool.
_Mrs. H. Frauenthal_
CHOCOLATE BROMANGELON WITH RICE
Cook one teacup rice in steam cooker, sweeten, and season well; add small piece of butter. Pour in mould or dish and let cool. Dissolve one package chocolate bromangelon in one pint boiling water according to directions on package; pour over rice when same begins to thicken. When congealed serve with whipped or plain cream. The rice receives a very delicious flavor from the chocolate.
_Mrs. J. Silvester_
CHOCOLATE BROMANGELON PIE
One package of bromangelon (chocolate) dissolved in one pint of boiling water. Cool, add one-half pint cream; whip with egg-beater; pour into a baked pie crust and cover with whipped cream.
_Mrs. E. F. Cohen_
CHERRY HILL FRUTTI
Dissolve one package of cherry bromangelon in one pint of boiling water. When cooled to a thick syrup whip to a consistency of whipped cream and add one cup of nut meats, figs and cherries cut fine. Stir all together. Set on ice to congeal. Serve with cream and lady-fingers.
_Mrs. D. Baum_
PIES AND PUFF PASTE
PUFF PASTE
One cup flour; mix in water with knife until about the consistency of a soft pie dough; roll out; take suet and spread on with a knife; fold dough, but first sprinkle with flour. Roll again, and spread with butter quite thick; sprinkle flour, fold again and roll; then a fourth time roll, and spread with butter; then roll and put in dish.
_Miss Ray Mayer_
PUFF PASTE
One-half pound butter, one-half pound flour. Blend half the butter with flour and mix thoroughly. Add one-half cup ice water. Dredge board with flour and roll out mixture. When rolled add remainder of butter in little pieces; fold and roll lightly and thin. Fold again and place on ice four hours.
_R. L. S._
PIE CRUST
One cup fat or butter, four cups flour; work fat well into the flour until fine as sand; sprinkle over a teaspoonful salt, and bind together with ice water. Water should be poured in slowly and carefully, and in quantity only enough to work flour into a stiff paste. Handle lightly, and when mixed roll out to a one-fourth inch thickness.
_Miss Ray Mayer_
PREPARING FRUITS FOR PIE
Apples should be peeled, sliced thin, and sugared to taste before being put in pie crust. Peaches should also be peeled and sugared. Raspberries, strawberries, blackberries, cherries, and currants should be dusted with flour as well as sweetened before being put in the crust. Gooseberries and cranberries should be stewed and sweetened before being put in the crust. To all fruits one to two tablespoonfuls of water should be added. In the fruit pie use fruit generously; that is, have plenty of the fruit filling, which wholesomely serves as an antidote to the rich pastry.
_Mrs. O. Newman_
ORANGE PIE
Grate two good-sized oranges (yellow pulp, all except the leathery centre skin); add to this a cup of sugar, the yolks of three eggs, and three tablespoons of thick cream. Bake with only one crust. Make a meringue of the whites of the eggs beaten stiff with a little sugar; spread over the pie and set in a moderate oven for a few minutes.
_Mrs. Israel_
PUMPKIN PIE
One heaping cup pumpkin strained, one cup milk, one egg, a pinch of salt, three-fourths teaspoon ginger, three tablespoons molasses, three-fourths cup brown sugar. Mix ingredients and pour on partially baked crust, then bake.
_Miss Ray Mayer_
LEMON MERINGUE PIE