Chapter 6
Trim edge of cutlet and spread on board or platter. Fry onion in drippings until tender; add parsley and bread crumbs mixed with enough water to hold them together; spread on cutlet and roll; tie in three or four places. Dust with salt, pepper and flour. Place in pan; add 1/2 cup hot water; put into hot oven and roast 35 to 45 minutes, adding water if needed. Remove to hot platter. Serve with tomato sauce.
VEAL CUTLET
Cutlet may be cooked whole or cut into pieces for serving. Dust with salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon milk), then in bread crumbs. Brown on both sides in shallow fat in frying pan. Add boiling water to cover; season and cook slowly for 1 hour. Thicken gravy with 1 tablespoon flour mixed with a little cold water.
CREAMED SWEETBREADS
Lay sweetbreads in cold water with a little salt for 1 hour. Drain, put into saucepan, cover with boiling water and boil very slowly 25 minutes; drain and when cool separate and remove all membrane. Cut into small pieces and reheat in Cream Sauce page 35.
ROAST LOIN OF PORK
Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To gravy, add 1 tablespoon flour mixed with cold water, season and boil until thick.
BAKED HAM
Wash and scrub ham in warm water, soak over night. Drain and put on to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender. Cool in water in which it was boiled; remove skin carefully; cover with 1 cup brown sugar, 1 cup flour and 1/2 teaspoon pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes; baste often. When brown on both sides add 1 cup cider or 1/2 cup vinegar and thicken gravy with 2 tablespoons flour.
POULTRY
HOW TO CLEAN
Singe fowl over free flame. Cut off head just below bill. Untie feet, break bone and loosen sinews just below joint; pull out sinews and cut off feet. Cut out oil sac. Lay breast down, slit skin down backbone toward head; loosen windpipe and crop and pull out. Push back skin from neck and cut off neck close to body. Make slit below end of breastbone, put in fingers, loosen intestines from backbone, take firm grasp of gizzard and draw all out. Cut around vent so that intestines are unbroken. Remove heart and lungs. Remove kidneys. See that inside looks clean, let cold water run through, then wipe inside and out with wet cloth. Cut through thick fleshy part of gizzard and remove inside heavy skin without breaking, then cut away gristly part so that only thick, fleshy part is used.
ROAST POULTRY
After poultry is cleaned and washed inside and out with cold water, fill inside with dressing. Have at least a yard fine twine in trussing needle. Turn wings across back so that the pinions touch. Run needle through thick part of wing under bone, through body and wing on other side; return in same way, but passing needle in over bone, tie firmly, leaving several inches of twine. Press legs up against body, run needle through thigh, body and second thigh, return, going round bone in same way; tie firmly. Run needle through ends of legs, return, passing needle through rump; if opening is badly torn, one or two stitches may be needed; or if steel skewers are used put one through wings of fowl and other through opposite thigh. Then wind twine in figure eight from one handle of skewer to other. Rub all over with soft butter and sprinkle with salt and pepper. Place on rack in roasting pan and put into very hot oven. Make basting mixture with 1/2 cup each of butter and water; keep hot and baste every 10 or 15 minutes. Roast 3 hours for 8 pound turkey, 1 to 2 hours for chicken and ducks. Keep oven very hot. If bird is very large and heavy, cover breasts and legs with several thicknesses of paper to keep from burning.
POULTRY DRESSING
2 cups stale bread 1 tablespoon finely cut onion 1 tablespoon drippings 1 tablespoon finely cut parsley 1/2 tablespoon salt 1/8 teaspoon pepper 1/4 teaspoon paprika powdered sage if desired
Soak bread in cold water 5 minutes and press out all water. Put drippings and onion into pan and cook slowly, stirring constantly until onion is tender but not brown. Add bread, parsley and seasoning, and mix well together.
OYSTER DRESSING
20 oysters 2 tablespoons butter 4 cups bread crumbs 1 tablespoon chopped parsley 1/4 teaspoon pepper 1/2 tablespoon salt
Drain and rinse oysters with cold water. Put butter in saucepan with oysters and bring to boiling point; add bread crumbs, parsley and seasoning; mix carefully, so that oysters will not be broken.
GIBLET GRAVY
Boil neck, gizzard and wing tips together until tender. Pour off excess of fat in pan in which poultry has been roasted; add enough stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard, liver and heart and add; add 1 teaspoon finely cut onion, 1 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little cold water and boil 3 minutes.
FRIED CHICKEN
Singe, wash and clean chicken; cut into pieces as follows; two second joints, two drumsticks, two wings, breast cut into two pieces, backbone cut into four pieces. Wipe with piece of cheesecloth; season with salt and pepper and dredge in flour. Put into hot frying pan with 2 tablespoons bacon drippings or butter and brown quickly. Add a little water, cover, reduce heat and cook slowly until tender. Remove chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan; add 1 cup cold milk; boil until thick. This gravy should be rich cream color.
FRICASSEE OF CHICKEN
Prepare and cut up as for fried chicken. Pat into saucepan with just enough boiling water to cover; add teaspoon salt, 1/8 teaspoon pepper and, if desired, 1 teaspoon onion juice. Boil slowly 2 hours or until tender; add water from time to time, as it boils away. When finished there should be 2 cups of stock. Thicken with 1 tablespoon flour mixed with little cold water and add 1 tablespoon finely chopped parsley. Serve in border of hot boiled rice.
CHICKEN PIE
Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four pieces, cut second joints and legs apart. Save neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook slowly 2 hours.
Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or until tender. Add 1/2 tablespoon salt, 1/4 teaspoon pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with little cold water. Boil 3 minutes. Pour all into dish and cover with pastry. Bake 20 minutes in a moderate oven.
PASTRY
Sift together 1 cup flour, 2 teaspoons Dr. Price's Baking Powder, 1 teaspoon salt; rub in very lightly 4 tablespoons shortening; add just enough cold water to make stiff dough. Roll out on floured board and cover top of pie.
ROAST GOOSE, BREAD AND APPLE DRESSING
Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared, quartered and cored; tie the skin. Put in pan breastbone up; dust with salt, pepper and flour. Place in hot oven; when seared, baste with 2 cups cold water; turn breast side down and roast two hours, basting three or four times with cold water. Ten minutes before serving turn breast side up. Remove fat and make gravy as directed for Roast Poultry.
DRESSING
1 tablespoon drippings or butter 2 tablespoons chopped onions 1 quart finely chopped apples 4 cups stale bread crumbs 2 tablespoons chopped parsley 1 teaspoon salt 1/2 teaspoon grated nutmeg 1/8 teaspoon pepper 1/8 teaspoon paprika 1 egg
Put drippings and onion into frying pan, cook a few minutes and add apples. Cover bread with cold water a few minutes, drain and press out all water. Put into pan, add seasoning and beaten egg; mix well until thoroughly cooked.
FISH, MEAT AND VEGETABLE SAUCES
THIN CREAM SAUCE
1 tablespoon butter 1 tablespoon flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper
Melt butter in saucepan, add flour and mix well; add cold milk slowly, stirring until smooth and creamy; add seasoning and boil about 3 minutes.
THICK CREAM SAUCE
2 tablespoons butter 2-1/2 tablespoons flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
EGG SAUCE (For Fish)
1 cup white sauce 2 chopped hard boiled eggs 1 tablespoon chopped parsley 1 teaspoon lemon juice or vinegar
Add eggs and parsley and lemon juice to white sauce after removing from fire.
CURRANT JELLY SAUCE
1/2 glass currant jelly 1 cup hot brown sauce
Melt jelly over slow fire. Add brown sauce; stir well and simmer one minute.
BROWN SAUCE OR GRAVY
1 tablespoon butter or fat in which meat was cooked 1 tablespoon flour 1 cup beef stock or boiling water salt pepper
Brown fat in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes.
HOLLANDAISE SAUCE
1/2 cup butter 2 beaten egg yolks 1 tablespoon lemon juice salt cayenne 1/2 cup boiling water
Cream butter; add gradually stirring well egg yolks, lemon juice and seasoning. Add boiling water slowly. Stir over boiling water until thick. Serve immediately.
SAUCE TARTARE
Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each capers, olives, pickles and parsley. Press in cloth until dry. Add to mayonnaise just before serving.
MAITRE D'HOTEL BUTTER
2 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon white pepper 1 tablespoon lemon juice 1 tablespoon chopped parsley
Cream butter; add gradually seasoning, lemon juice, parsley and keep cold until served.
MINT SAUCE
1/4 cup chopped mint leaves 1/2 cup vinegar 1/4 cup water 1/4 cup sugar
Cook all ingredients in sauce pan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.
HORSE-RADISH SAUCE
2 tablespoons butter 2 tablespoons grated horse-radish 1 tablespoon thick cream 1/2 teaspoon lemon juice
Cream butter, add horse-radish, cream and lemon juice. Keep very cold until served.
CRANBERRY SAUCE
1 quart cranberries 2 cups sugar 1 cup water
Wash and pick over cranberries. Put all ingredients into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve. For cranberry jelly strain after cooking.
TOMATO SAUCE
3 slices bacon cut into small pieces 1 slice onion chopped 2 tablespoons flour 1-1/2 cups strained tomatoes 1/2 teaspoon salt few gratings of nutmeg cayenne 1 tablespoon chopped green peppers
Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated and strained, and stir until thick. Add seasoning and peppers.
EGGS
BOILED EGGS
Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20 minutes for hard boiled or place eggs in boiling water, cover, and cook over moderate heat without boiling from 6 to 8 minutes for soft, 45 minutes for hard cooked.
POACHED EGGS
Break eggs and drop carefully one at a time into boiling water in shallow frying pan. Cook slowly until eggs are set. Remove each with skimmer and serve on toast garnished with parsley.
POACHED EGGS IN CREAM
Put half cup of cream sauce into shallow baking dish. Open eggs carefully and place on sauce; cook over boiling water from 10 to 15 minutes or until eggs are set or are as firm as desired. Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika and serve.
SCRAMBLED EGGS
Break eggs into bowl, season with salt and pepper and pour into hot, frying pan in which butter has been melted. Cook over slow fire and as eggs thicken stir until cooked. If desired eggs may be beaten with 1 tablespoon milk to each egg and cooked in same way.
SCRAMBLED EGGS WITH DRIED BEEF
1/4 pound dried beef 3 eggs 3 tablespoons milk or water 1 tablespoon butter
Cover beef which has been picked into small pieces with cold water, heat but do not boil. Drain. Melt batter in frying pan; add beef and eggs, which have been beaten with the milk or water. As soon as eggs begin to set, stir until cooked.
PLAIN OMELET
Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8 teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; pour in eggs; cook slowly until egg is set; lift edges of omelet allowing thin portions to run underneath; when brown underneath, fold over and serve on hot platter. Sprinkle with 1 teaspoon chopped parsley.
PUFFY OMELET
4 eggs 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoons Dr. Price's Baking Powder 1 tablespoon corn starch 1/2 cup milk or half milk and half water
Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs. Beat whites until light and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven, fold over in half and serve immediately on hot platter, or if desired serve with tomato sauce page 36 added before omelet is folded.
FANCY OMELETS
A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or shellfish with plain omelet before cooking, or folding them in after cooking.
CROQUETTES
CHICKEN CROQUETTES
2 cups chopped chicken 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 eggs bread crumbs
Melt butter in saucepan; add flour and add 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 dip in eggs beaten with 2 tablespoons milk, then in bread crumbs. Lay on plate which has been sprinkled with bread crumbs. Fry in deep hot fat until brown. Drain and serve.
RICE CROQUETTES
1 cup rice 2 eggs 3 tablespoons milk 1 teaspoon salt 1 tablespoon sugar 1 tablespoon butter 1 teaspoon chopped parsley bread crumbs
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; add salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into cones, balls or oval cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.
SALMON CROQUETTES
1 cup boned salmon 1 tablespoon butter 1 tablespoon flour 1/2 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon lemon juice
Make a cream sauce with the butter, flour, milk, salt and pepper. Put salmon into bowl and add the sauce and lemon juice; mix well with fork until salmon is well broken. Set aside and when cold mold into desired shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon cold milk, then in bread crumbs. Fry in deep hot fat.
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 Dr. Price's 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.
LUNCHEON AND OTHER DISHES
CHICKEN PATTIES
2 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1/2 teaspoon salt few grains cayenne 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.
PATTY SHELLS
2 cups flour 2 teaspoons Dr. Price's 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 cold 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 and 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 mix with sauce. Put into buttered dish; cover 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 and seasoning. Boil until cheese is melted.
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 of grated cheese and mix well. Put into greased scallop shells or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes.
KIDNEY BEANS WITH BACON
Wash and soak 2 cups 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 1 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 and cooked through but not hard. Serve on small rounds of toast and garnish with parsley.
CORN PUDDING
1 quart fresh corn cut from cob 1 teaspoon salt 1/8 teaspoon pepper 3 eggs slightly beaten 2 cups milk 3 tablespoons melted butter
Put all ingredients into greased baking dish and bake slowly in moderate oven until firm.
ONIONS AND 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 about 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce page 35. Bake in hot oven about 25 minutes. Serve in baking dish.
FRENCH TOAST
1/2 cup flour 1 teaspoon Dr. Price's 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 STRAWS
1 cup grated American cheese 1 cup flour 1 teaspoon Dr. Price's Baking Powder 1/16 teaspoon cayenne pepper 1/4 teaspoon paprika 1/2 teaspoon salt 1 egg 2 tablespoons milk
Mix together cheese and flour sifted with baking powder and seasoning; 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.
CHEESE SOUFFLÉ
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 Dr. Price's 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 beaten yolks of eggs. Cool mixture and mix in baking powder and beaten egg whites. Bake in greased dish 25 minutes in slow oven. Serve at once.
VEGETABLES
Most vegetables are better cooked the day they are gathered. Pick over, wash and prepare them for cooking. Always cook vegetables in freshly boiled water and keep water boiling until done. Add salt last few minutes when cooking green vegetables.
TIME TABLE
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 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
Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small quantity of boiling water; when done, press water out, mash smooth, season with butter, pepper and salt.
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 10 minutes, add salt. Remove from water; drain well; lay on pieces of toast and serve with melted butter, cream or hollandaise sauce page 36.
PICKLED BEETS
Wash and boil beets until tender. Remove skins; slice or cut into quarters; cover with 1/2 up vinegar, 1 teaspoon salt, 1/2 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 serve with cream sauce or melted butter. Sprinkle with chopped parsley.
BOILED 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 serve with melted butter and pepper or cream sauce.
COLD SLAW
Wash cabbage; cut into quarters and 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 several waters until all sand is removed. Put into 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
Place a head of cauliflower, from which the leaves have been removed, 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 raw white or sweet potatoes into long even pieces. Put into cold water for about an hour. Drain and dry well. Fry until brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread in 60 seconds, drain on paper and salt just before serving.
POTATOES AU GRATIN
Mix 1/3 cup grated American cheese with creamed potatoes. Put into baking dish, cover with buttered bread crumbs and grated cheese, and bake in oven until brown.
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 teaspoon melted butter and mix with fork. Return to shells, put a few drops of milk on top; rough with fork; sprinkle with paprika and place in oven until brown.
BRUSSELS SPROUTS
Wash, and allow to stand in cold water for an hour. Drain, cover with boiling water and boil 20 to 25 minutes without a cover. Drain and serve with salt, pepper and melted butter or cream sauce.
GREEN CORN
Husk corn, removing all silk. Put into fresh boiling water to cover and boil rapidly for 5 minutes. Remove from water and serve on platter covered with napkin.
LIMA BEANS