The Myrtle Reed Cook Book

Produced by Sharon Joiner, Sam W. and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Intern...

1. The author began with the intention of adapting the entire Rubaiyat to kitchen purposes, but thought better of it just in time to head off the Lyric Muse, who was coming at f...

Pearled wheat, pearled barley, and coarse hominy require five cupfuls of water to each cup of cereal, and need from four to six hours' cooking. Coarse oatmeal and fine hominy mu...

Soak two pounds of fish over night. In the morning scrub it well, cover with slices of onion, pour boiling water over, and let it soak till the water is cool. Skim out, wipe, an...

Two cupfuls of green corn, grated, half a cupful of milk, one cupful of sifted flour, two eggs, a teaspoonful of salt and one tablespoonful each of butter and lard. Beat the yol...

Prepare Omelet I. As soon as the eggs are in the frying-pan, add a cupful of cooked and drained peas, arranging carefully in the outermost half so that the other portion will fo...

Two eggs, two cupfuls of milk, two cupfuls of flour, a pinch of salt, and a teaspoonful of melted butter. Beat the eggs separately, then add the milk and butter to the yolks, th...

Batter for pancakes should be thoroughly beaten. A soapstone griddle is best, but an iron one will do, and many a savory pancake has come from a humble frying-pan. A pancake tur...

Sift together one cupful of flour, three tablespoonfuls of corn starch, and a pinch of salt. Mix one egg, well beaten, one scant teaspoonful of soda, and two cupfuls of sour mil...

Make a bed of lettuce leaves on each individual dish. Slice hard-boiled eggs lengthwise, and remove the yolks whole. Put a yolk in the centre of each plate and arrange the white...

Inasmuch as coffee usually appears both at breakfast and dinner, it is well to bar it out absolutely from the luncheon table. Too much coffee drinking is injurious, as the maker...

Cut the tops from two bunches of asparagus, and set aside. Boil the stalks in salted water until tender, and rub through a sieve. Add the pulp to three pints of boiling beef sto...

Cut up three pounds of the shin of beef, and break the bones. Cover with three quarts of cold water, add half a pound of lean ham, a turnip, an onion, a carrot, a quarter of a c...

Season the fish with salt and pepper and pour over it a cupful of vinegar. Let stand for an hour, pour off the vinegar, and steam for twenty minutes. Serve with any preferred sa...

Cut rare roast beef into thin slices and wrap each one around a thin slice of bacon. Fasten with toothpicks, and reheat in beef-gravy or stock. If stock is used, thicken it with...

Prepare a good pie-crust, not too rich. Roll out half an inch thick, cut into strips, and roll a small sausage in each strip. Put the rolls into a baking-pan, and bake for half...

Have two chickens cleaned and cut up. Boil until the meat drops from the bones, then drain, and chop it fine. Reduce the liquid by rapid boiling to a cupful. Add to it a heaping...

Chop cold boiled cabbage and drain thoroughly. Mix with two tablespoonfuls of melted butter, four tablespoonfuls of cream, and pepper and salt to season. Heat in a buttered fryi...

Chop fine an onion and a green pepper and fry soft in butter. Add two tomatoes peeled and cut up, three tablespoonfuls of Spanish Sauce or stock, and pepper and chopped garlic t...

Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar, and salt and pepper to season. Serve hot.

Slice the tops from large red apples and scoop out the pulp. Mix with finely cut celery, broken English walnuts, and Mayonnaise made without mustard. Fill the apple shells, put...

Rub through a sieve enough canned peaches to make a cupful. Add the juice of a lemon, a cupful of sugar and half a package of gelatine which has been soaked and dissolved in as...

Line a deep pie-tin with rich pastry and fill with peeled and split peaches. Sprinkle with two tablespoonfuls of cracker crumbs, and one cupful of sugar, fill with cream and bak...

Drain any kind of preserved fruit and rub through a sieve enough to make a cupful. Add more sugar if required and fold in the stiffly beaten whites of eight eggs. Turn into a bu...

CEREALS, soaked over night, 7; with fruit, 22, 32, 33, 43-4; uncooked, 39; moulded, 40; cold, 43 Boiled barley, 41 Corn, 89, 128-132 Farina, 40, 45 Flummery, 46 Grits, 46 Hominy...

Soups and Soup-making; or, The Technique of the Tureen--25 Soup-Stocks--15 Garnishes for Soups--200 Beef Soups--110 Mutton Soups--100 Veal Soups--150 Chicken Soups--100 Fish Sou...