Part 10
Mix the dry ingredients, add the beaten egg and milk; heat them over a cooker-pail of warm water until 160 degrees Fahrenheit, stirring it constantly. Put it into a cooker for twenty minutes. Add the vinegar when it is cold, unless it is to be used for cole-slaw, in which case the hot vinegar is added at once and the dressing poured over the cut cabbage.
Soft-Cooked Eggs, No. 1
Into a cooker-pail put as many eggs as are to be cooked. Pour over them one pint of boiling water for one egg and one cup extra for each additional egg. Without heating it further, put the pail into the cooker for ten minutes. Remove them promptly at the end of that time and place them in a folded napkin to keep warm.
Soft-Cooked Eggs, No. 2
Put the eggs and cold water to more than cover them into a cooker-pail. Heat them over the fire until 165 degrees Fahrenheit, then put them into a cooker for ten minutes. Remove them immediately and serve them in a folded napkin.
Hard-Cooked Eggs
Put the eggs and enough cold water to more than cover them into a cooker-pail. Heat them till simmering, then put them into a cooker for twenty or thirty minutes, depending upon their size.
Chocolate
2 squares chocolate ¹⁄₄ cup sugar 1 cup hot water 3 cups hot milk ¹⁄₄ teaspoon vanilla
Melt the chocolate in a pan to fit over a cooker-pail of boiling water; add the salt and sugar and, when mixed, the water. Remove the pan from the pail and let the chocolate cook directly on the stove until it has thickened, add the milk, gradually, and when scalding hot, but not boiling, put the pan back into the cooker-pail of boiling water. Set all in a cooker and leave it until it is to be served. Just before serving beat it well with an egg-beater and add the vanilla. It will keep hot without injury for a number of hours and makes a good drink for a late evening supper. It can be prepared before going out and on returning from concert, theatre, or other entertainment, will be found ready to serve. A tablespoonful or two of cream improves it.
Serves four or five persons.
Cocoa
1¹⁄₂ tablespoons cocoa 2 tablespoons sugar 2 cups boiling water 2 cups hot milk Few grains salt
Mix the cocoa, sugar and salt. Mix it to a paste with boiling water, add to the remaining water, and let it boil one minute. Add the scalding milk and beat it well with an egg-beater and serve it; or put it into a cooker to keep warm until it is to be used. It will keep for several hours and should be beaten upon removal. Reception cocoa is generally made with double the quantity of cocoa and is served with a spoonful of whipped cream laid on top.
Serves four or five persons. For reception serves eight persons.
Cocoa Shells
1¹⁄₂ cups shells 3 cups water 3 cups milk Sugar to taste
Bring the shells and water to a boil, put them into a cooker for eight hours or more. Add the hot milk, strain the liquid off, pressing the shells with a spoon to squeeze it out. Add the sugar and heat all until boiling. By adding one-third of a cup of cocoa nibs a more satisfactory drink is obtained. This recipe makes one quart.
Serves four or five persons.
Coffee
¹⁄₂ cup coffee ¹⁄₂ egg Cold water 1 qt. boiling water
Mix the coffee, egg and washed shell with enough water to moisten it, in a cooker-pail or pan. Add the boiling water and let it just come to a boil. Put the pail or pan into a large pail of boiling water and set it in a cooker for one hour or more. If a larger quantity of coffee is made and it will nearly fill the cooker-pail, the outside pail of water may be omitted.
Cereal Coffee
³⁄₄ cup cereal coffee 1¹⁄₂ qts. water
Put the coffee into a cheese-cloth bag and drop it into cold water. Bring it to a boil and put it into a cooker for five hours or more. It is best cooked over night and is a different thing from ordinary cereal coffee prepared by boiling. All brands of cereal coffee may be treated in this way. Serve, if possible, with cream.
Croustades
Cut stale bread into slices one and one-half or two inches thick. Cut off the crusts, making rectangular blocks of the bread, or cutting it with a large biscuit cutter, into rounds. With a fork, carefully scoop out the centres, leaving cases with walls about one-fourth of an inch thick. Brush them lightly with melted butter and brown them in a moderate oven. Creamed oysters, lobster, fish or meat and some vegetables are served in croustades.
Farina Balls
¹⁄₂ cup farina 2 cups milk ¹⁄₂ teaspoon salt Dash of cayenne 5 drops of lemon juice Yolk of one egg
Cook the milk and farina in a cooker for two hours or more, over boiling water, until all the liquid has been absorbed, then add the other ingredients while still over the water, and when well mixed remove it and spread it on a dish to cool. When cold, roll it into balls one inch in diameter, roll them in sifted crumbs, then in egg to which one tablespoon of water has been added and slightly beaten, and again in crumbs, and fry them in hot, deep fat until a golden brown. Drain them on soft brown paper laid on a plate in the open door of an oven. Any cold cereals may be used in this way.
XXI
RECIPES FOR THE SICK
Flaxseed Lemonade
2 tablespoons whole flaxseed 1 qt. boiling water ¹⁄₄ cup lemon juice ¹⁄₂ cup sugar A little grated lemon rind
Pick over and wash the flaxseed in a strainer, put it into a cooker-pail and add the boiling water. When it boils put it into a cooker for from two to two and one-half hours. Strain it and add the sugar and lemon.
Farina Gruel
1 tablespoon farina 2 cups boiling water 1 tablespoon cold water 1 cup milk 1 egg ³⁄₄ teaspoons salt
Mix the farina and cold water, add them to the boiling, salted water and when boiling set it in the cooker, over boiling water, for one and one-half hours. Then scald the milk in a double boiler and add it and the beaten egg to the cooked farina. The egg may be omitted, in which case only one cup of water should be used.
Imperial Granum
1 tablespoon Imperial Granum 1 tablespoon cold water ¹⁄₂ cup boiling water ¹⁄₄ teaspoon salt ¹⁄₂ cup milk
Mix the Imperial Granum with the cold water, add it to the boiling water. Add the salt and milk and cook it in a small cooker-pail or pan over the fire until it boils, stirring occasionally. Then put it into a pail of water and set it in a cooker for one hour or more. If preferred, more milk may be added.
Cracker Gruel
1 tablespoon plain cracker crumbs 1 cup milk ¹⁄₄ teaspoon salt
Scald the milk in a small double cooker-pail, with boiling water in the under pail. Add the cracker, and put it into a cooker for one hour or more. Add the salt just before serving. It is often convenient to keep such gruels hot for use in the night, being improved rather than harmed by the long cooking. Care must then be taken that they are hot, not merely warm. Milk is considered scalding hot when a thick skin forms on the top and bubbles appear next the pan, or when it registers 180 degrees Fahrenheit.
Oatmeal Gruel
¹⁄₂ cup rolled oats 3 cups boiling water 1 teaspoon salt Milk to taste
Put the oatmeal, salt and water into a cooker-pan, boil it five minutes and set it in a cooker for eight or ten hours over a cooker-pail of boiling water. Rub it through a strainer, dilute it with hot milk and pour it again through a strainer.
Barley Flour Gruel
1 cup water 3 tablespoons barley flour 3 tablespoons cold water ¹⁄₂ cup milk ¹⁄₄ teaspoon salt
Mix the barley and cold water to a paste, add the boiling water and salt, bring it to a boil and cook it over boiling water for one hour or more in a cooker. Strain it, dilute it with the milk and heat it over hot water.
Indian Gruel
2 tablespoons meal 1 tablespoon flour ¹⁄₂ teaspoon salt 2 tablespoons cold water 3 cups boiling water Milk or cream
Mix the flour and meal, add the cold water and add this mixture to the boiling, salted water. Boil it and let it cook over boiling water in a cooker for ten hours; strain it, add the milk or cream, heat it over hot water and serve it. Or less water may be used for the long cooking and more milk or cream be added before serving.
Arrowroot Gruel
1 cup boiling water 2 teaspoons Bermuda arrowroot 1 tablespoon cold water ¹⁄₄ teaspoon salt
Mix the arrowroot and cold water, add them to the boiling, salted water, let the mixture boil and cook it over boiling water in a cooker for one hour or more.
Pasteurized Milk
There is a certain degree of heat which, if maintained for a sufficient period of time, will destroy disease germs and certain other harmful germs which tend to spoil milk, while at the same time it is not high enough to cause the delicate flavour of raw milk to disappear. Bringing milk to this exact condition is called “pasteurizing” it. Into feeding bottles put the amount of milk that is to be used at one time. Plug them with sterilized (baked) cotton. Stand them on a rack in a cooker-pail, surrounded, to the depth of the milk, with warm water. Gradually raise the temperature till the milk in the bottles registers 150 degrees Fahrenheit. Cover the pail, and set it in a cooker for from twenty minutes to half an hour or more. Remove the bottles, cool quickly and keep the milk in a cold place, but not freezing, till needed. Do not remove the milk from the bottles if it is used for feeding infants. If used for adults do not remove it until it is to be used. Pasteurized milk will keep for a long time without souring, but is dangerous unless continuously kept very cold. Milk to be kept hot in a cooker for use in the night, should be put in while scalding hot, not merely pasteurized, since “any device for keeping milk [merely] warm should never be used.”[3]
[3] “Bacteria in Milk,” by L. A. Rogers. Yearbook of the Department of Agriculture, 1907, p. 194.
Rice and Milk
¹⁄₄ cup rice 1¹⁄₄ cups milk ¹⁄₄ teaspoon salt
Bring the ingredients to a boil in a cooker-pan, set it over boiling water and put it into a cooker for one hour or more.
Peptonized Beef Broth
¹⁄₄ lb. lean beef 1 cup water ¹⁄₄ tube Fairchild’s peptogenic powder
Remove all fat from the meat, chop it fine and heat it with the water until it boils, stirring it constantly. Drain off the liquid and grind the meat to a paste with a mortar and pestle. Put it, with the liquid and Fairchild’s powder, or its equivalent, into a sterilized glass can, close it and shake all together vigorously till it is well mixed. Stand the jar with the cover laid on it, but not fastened securely, on a low rack in a cooker-pail of warm water. Place it over moderate heat until the water is 115 degrees Fahrenheit. Cover it and put it into a cooker for three hours. Warm the cooker-nest, previously, with a pail of boiling water set into it for half an hour. Take out the broth, put it into a saucepan and quickly bring it to a boil. If it is for a very sick patient it should be strained. Keep it cold unless it is used immediately. Add one-fourth teaspoonful of salt before serving it.
Peptonized Milk
¹⁄₂ pt. fresh milk ¹⁄₄ cup water ¹⁄₂ tube Fairchild’s peptogenic powder
Put the powder with the water, which has been boiled and cooled, into a sterilized pint glass can, and shake them until the powder is dissolved. Add the milk and shake it slightly again. Put the can into a cooker-pail of warm water and heat it over a moderate fire until the water is 115 degrees Fahrenheit. Set it into a previously warmed cooker for from ten to thirty minutes. If it remains too long it will develop an unpleasant flavour. When done, remove it to a saucepan and bring it quickly to a boil. Keep it in a cold place if it is not used immediately.
Apple Water
1 large sour apple 2 teaspoons sugar 1 cup boiling water
Wash the apple thoroughly; cut it into pieces, removing the core but not the skin. Bring it to a boil in the water; cook it over boiling water in a cooker for two hours or more. Strain it through a wire strainer and add the sugar. Serve it cold.
Barley Water
3 tablespoons barley 2 cups cold water Salt Lemon juice Sugar
Pick over the barley and soak it over night or for several hours. Bring it to a boil and put it into a cooker for eight hours. Strain it, add salt, sugar and lemon juice to taste. Serve it hot.
XXII
RECIPES FOR COOKING IN LARGE QUANTITIES
Fireless cookers are specially adapted to use on a large scale, as it is in cases where cooking is done on a business basis that economy in fuel, range space, and labour form such an important factor, and because there some intelligent person will generally oversee the work of the ignorant and careless. In their present form they are not, perhaps, adapted to very large institutions, where many hundreds of persons are fed, since there is a limit to the size of utensils which can be lifted in and out of the insulating box. But for small institutions, hotels, boarding-houses, restaurants, and lunch rooms the fireless cooker will, inevitably, become indispensable as soon as it is understood.
The United States Army has used the fireless cooker and, owing partly to its demand, some of the manufacturers of commercial cookers make them in sizes appropriate for use on a large scale. For those who wish to try them without an initial outlay of much money the home-made cooker will be found in every way satisfactory. As an encouragement to those who wish to use them for such purposes, it may be said that there is less chance of failure in cooking large quantities of food than with small.
In the main, the directions for making and using cookers are the same no matter what the size, but a few points may be suggested as more necessary for large than small cookers.
In many kitchens there will be no space near the range for a cooker or a number of cookers, and it will be a matter of necessity to have one which can easily be moved. Instead of ordinary castors, use, for these, such small iron wheels as are put on hand trucks. They will be found to run more easily and to injure a floor much less. Select a box which will fit under a table, when loaded, and then it will not seem to make the kitchen any fuller than before. Fit it with two strong handles, preferably on the front of the box, so that it may be guided when pulled out from under the table.
The portable insulating pail may be found useful for transporting hot food from a central kitchen to outlying dining-rooms, as is so often done in large institutions, aluminum utensils and the lightest packing material that is practicable being advisable for these.
The temperature maintained by a large mass of food in a well-made box, will result in more rapid cooking than with small quantities, and this must be taken into account with foods, such as potatoes, which are easily overcooked.
There is always a difficulty in stating the number of persons that may be served by any recipe, since the amount served to each varies to such an extent with circumstances. The number indicated in this book is a mean between the small _table d’hôte_ and the large _à la carte_ portions, and is based upon the amount served at an ordinary family table. Three-quarters of a cupful is allowed for each portion of soup.
Rolled Oats
7¹⁄₂ qts. water 4 tablespoons salt 3 qts. rolled oats
Boil the water, add the salt and sprinkle in the oats gradually. When boiling put it into a cooker for two hours or more. It is improved by twelve hours’ cooking.
Serves forty or fifty persons.
Cornmeal Mush
8 qts. water 2¹⁄₂ tablespoons salt 7 cups cornmeal
Mix the meal with one quart of the water, bring the remainder to a boil, add the salt and stir in the meal paste. Let it boil four minutes and put it into the cooker for five hours or more.
Serves thirty-five or forty persons.
Hominy Grits
7¹⁄₂ qts. water 3 tablespoons salt 1¹⁄₂ qts. hominy grits
Add the hominy to the boiling, salted water; let it boil for ten minutes and put it into the cooker for eight hours or more.
Serves forty or fifty persons.
Samp
1 qt. samp 2 qts. cold water 3 tablespoons salt 6 qts. boiling water
Soak the samp in the cold water for eight hours or more. Add it to the boiling water and salt, let it boil uncovered for one hour and put it into a cooker for six hours or more. A little butter added before serving improves it, if it is used as a vegetable.
Serves forty or fifty persons.
Cracked Wheat
5 cups wheat 2¹⁄₂ qts. cold water 2¹⁄₂ tablespoons salt 5 qts. boiling water
Soak the cracked wheat in the cold water for nine hours or more. Add it to the boiling water and salt, let it boil for ten minutes and put it into a cooker for at least nine hours; reheat it to the boiling point and cook it again for nine hours or more.
Serves forty or fifty persons.
Steel-cut Oatmeal
5 cups oats 2¹⁄₂ qts. cold water 2¹⁄₂ tablespoons salt 5 qts. boiling water
Cook it in the same manner as cracked wheat.
Serves forty or fifty persons.
Pettijohn’s Breakfast Food
7¹⁄₂ qts. water 4 tablespoons salt 3 qts. Pettijohn’s Breakfast food
Cook it as directed on page 56.
Serves forty or fifty persons.
Cream of Wheat
8¹⁄₂ qts. water 3 tablespoons salt 5 cups cream of wheat
Cook it as directed on page 56.
Serves forty or fifty persons.
Wheatlet
Cook it in the same way as cream of wheat.
Farina
Cook it in the same way as cream of wheat.
Rice
3 to 5 qts. water ¹⁄₄ cup salt 1¹⁄₂ qts. rice
Wash the rice, add it to the boiling salted water; let it boil and put it into a cooker for one hour.
Serves forty or fifty persons.
Brown Stock
10 lbs. meat and bone 10 qts. water 1¹⁄₂ teaspoons peppercorns 1 teaspoon cloves 3 bay leaves 1 tablespoon chopped thyme 1 tablespoon sweet marjoram 3 tablespoons chopped parsley 2 cups carrot 2 cups turnip 2 cups celery 1 cup onion ¹⁄₄ cup salt
Make it as directed on page 60.
Serves forty-five or fifty persons.
White Stock
10 lbs. knuckle of veal 10 qts. water ¹⁄₄ cup salt 2 teaspoons peppercorns ¹⁄₂ cup onion 2 cups celery, or 1 tablespoon celery seed
Make it as directed on page 62.
Serves forty-five or fifty persons.
Mutton Broth
15 lbs. neck of mutton 10 qts. cold water ¹⁄₄ cup salt 1 teaspoon pepper 1 cup rice, or 1 cup barley
Make it as directed on page 63.
Serves forty-five or fifty persons.
Mock Turtle Soup
5 lambs’ livers 5 calves’ hearts 5 knuckles of veal 10 qts. water 2 cups onions 2 cups turnip 2 cups celery 1 teaspoon cloves 1¹⁄₂ tablespoons peppercorns ¹⁄₄ cup salt 5 bay leaves 1¹⁄₂ doz. yolks of hard-cooked eggs 2¹⁄₂ lemons Madeira wine
Make it as directed on page 66.
Serves forty-five or fifty persons.
Creole Soup
6 qts. brown stock 3 qts. tomatoes 1 cup chopped green sweet pepper ³⁄₄ cup chopped onion 1¹⁄₂ cups butter 2 cups flour 1¹⁄₂ tablespoons salt ¹⁄₄ teaspoon cayenne ³⁄₄ cup grated horseradish 2 tablespoons vinegar 1¹⁄₂ cups macaroni rings
Make it as directed on page 69.
Serves forty or forty-five persons.
Cream of Celery Soup
3 qts. white stock 4¹⁄₂ qts. celery, cut small 1¹⁄₂ qts. water 1¹⁄₂ cups sliced onion ³⁄₄ cup butter 1 cup flour 3 qts. hot milk 1¹⁄₂ qts. hot cream 2 tablespoons salt ³⁄₄ teaspoon pepper
Make it as directed on page 68.
Serves forty-five or fifty persons.
Asparagus Soup
5 qts. white stock, or 5 qts. water in which asparagus has cooked 7 cans asparagus, or 7 pts. of cooked asparagus 1³⁄₄ cups butter 1³⁄₄ cups flour 3¹⁄₄ qts. hot milk 1 tablespoon salt ³⁄₄ teaspoon white pepper 1 large onion
Make it as directed on page 68.
Serves forty-five or fifty persons.
Macaroni Soup
10 qts. brown stock 2¹⁄₂ cups macaroni rings
Make it as directed on page 70.
Serves forty-five or fifty persons.
Vegetable Soup with Stock
10 qts. brown stock 2¹⁄₂ cups turnip 2¹⁄₂ cups carrot 2¹⁄₂ cups celery 2¹⁄₂ cups cabbage 1¹⁄₄ cups onion 1 tablespoon salt ²⁄₃ cup rice or barley
Make it as directed on page 67.
Serves forty-five or fifty persons.
Ox Tail Soup
6 ox tails 9 qts. brown stock 2 teaspoons salt ¹⁄₄ teaspoon cayenne ¹⁄₂ cup butter 1¹⁄₂ cups Madeira wine 2 tablespoons Worcestershire sauce 2 tablespoons lemon juice Flour
Make it as directed on page 70.
Serves forty or forty-five persons.
Julienne Soup
10 qts. brown stock 2¹⁄₂ cups carrot 2¹⁄₂ cups turnip 1¹⁄₄ cups peas 1¹⁄₄ cups string beans 1 teaspoon salt
Make it as directed on page 70.
Serves forty-five or fifty persons.
Tomato Soup with Stock
5 qts. brown stock 5 cans or 5 qts. tomatoes 1 cup chopped onion 1¹⁄₄ cups butter 1²⁄₃ cups flour 2¹⁄₂ tablespoons salt
Make it as directed on page 69.
Serves forty-five to fifty persons.
Vegetable Soup without Stock
2 cups carrots 2 cups turnips 3 cups celery 3 cups onion 2 qts. potatoes 3 qts. tomatoes 1 cup butter ¹⁄₄ cup chopped parsley ¹⁄₄ cup salt 1¹⁄₂ teaspoons pepper 6 qts. water
Make it as directed on page 71.
Serves forty-five or fifty persons.
Bean Soup
5 pts. beans 10 qts. water or stock 1 cup chopped onion 2¹⁄₂ lbs. lean, raw beef, if stock is not used 1 cup chopped celery ²⁄₃ cup Chili sauce ²⁄₃ cup butter ²⁄₃ cup flour ¹⁄₄ cup salt 1¹⁄₄ teaspoons pepper
Make it as directed on page 72.
Serves fifty or fifty-five persons.
Black Bean Soup
2¹⁄₂ qts. black beans 10 qts. water 1 cup chopped onion 1 cup chopped celery, or 1¹⁄₄ teaspoons celery salt ¹⁄₄ cup salt ³⁄₄ teaspoon pepper 1¹⁄₄ teaspoons mustard ¹⁄₄ teaspoon cayenne 1 cup butter ¹⁄₂ cup flour 10 hard-cooked eggs 5 lemons
Make it as directed on page 72.
Serves fifty or fifty-five persons.
Tomato Soup
7 cans or quarts of tomatoes 3¹⁄₂ qts. water 1 tablespoon peppercorns 4 large bay leaves 2 teaspoons cloves 2 large onions ¹⁄₃ cup salt 1 teaspoon soda ¹⁄₃ cup sugar ⁷⁄₈ cup butter 1¹⁄₃ cups flour
Make it as directed on page 73.
Serves forty-five or fifty persons.
Potato Soup
24 medium-sized potatoes 4 qts. milk 4 qts. water ³⁄₄ cup chopped onion 2 cups butter 1 cup flour ¹⁄₄ cup salt 2 teaspoons celery salt 1 teaspoon pepper ¹⁄₄ teaspoon cayenne ¹⁄₄ cup chopped parsley
Make it at directed on page 75.
Serves forty-five or fifty persons.
Purée of Lima Beans
5 cups dried lima beans 7¹⁄₂ qts. water ¹⁄₂ cup chopped onion ³⁄₄ cup chopped turnip 5 cups cream or milk 1¹⁄₄ cups butter ²⁄₃ cup flour ¹⁄₄ cup salt 1¹⁄₄ teaspoons pepper
Make it as directed on page 73.
Serves forty-five or fifty persons.
Baked Bean Soup
3 qts. cold, baked beans 6 qts. water ¹⁄₂ cup chopped onion 1 cup chopped celery 1¹⁄₂ qts. tomatoes ¹⁄₂ cup butter ¹⁄₂ cup flour ¹⁄₄ cup Chili sauce 4 teaspoons salt ¹⁄₂ teaspoon pepper
Make it as directed on page 74.
Serves forty-five or fifty persons.
Green Pea Soup
8 cans marrowfat peas, or 4 qts. shelled peas 5 tablespoons sugar 4 qts. water 4 qts. milk ¹⁄₂ cup chopped onion 1 cup butter 1 cup flour 3 tablespoons salt 1¹⁄₃ teaspoons pepper
Make it as directed on page 74.
Serves forty-five or fifty persons.
Split-Pea Soup
2 qts. split peas 8 lbs. soup bones, beef 8 qts. water ¹⁄₄ cup salt 1 teaspoon pepper
Make it as directed on page 77.
Serves fifty persons.
Fish Chowder
12 lbs. cod or other firm, white fish 3 qts. potatoes, in ³⁄₄-inch dice ³⁄₄ cup sliced onion ¹⁄₂ cup butter 3 qts. scalded milk ¹⁄₄ lb. fat salt pork 3 tablespoons salt ¹⁄₂ teaspoon white pepper 2 cups oyster crackers
Make it as directed on page 75.
Serves forty-five or fifty persons.
Connecticut Chowder
Make this as directed for fish chowder, substituting two quarts of stewed fresh or canned tomatoes for the milk, which may be added to the chowder before putting it into the cooker.
Serves forty-five or fifty persons.
Creamed Salt Codfish