Cooking For Two - Forgotten Books

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AB LE Dm ma x T La w FOR Two . C O O KIN G F O R T W O H A N DB O O K A FO R Y O U NG H O U S E KEEP ERS BY H ILL N A E T N ZI E M C K E J A utfior f o S a la ds, S a ndwiclca , a nd Cfia fi ng D i d I LLU S TRA TED B O STON LITTLE, B ROWN , A ND COM PA NY C B7 w JA N ET fi e ’if, M A C KEN ZIE H ILL . A ll righ 5. J . PA l 1 0 : 9 9 I B I LL a t re se rve d C o. . B o a - t o n. U 8 A . . . Fo re wo rd The best t hings are nearest Then do no t h t e m k r a s a t st a rs b u d o l i e s ai n c o m o n w r t l o p f p g a s i t co mes certai n t ha t daily duti es a nd daily brea d a re the s weetest t hings oflife . ’ , , , . Conte nts CH PA G E A P TER XVIII . FLOUR MIxTURES CONTIN UED : PA STRY AN D FLO UR MIx TURES CO NTIN UED : CA KE OTH ER SW EET DI SH ES A SERMON ET MENUS IN D Ex POR EA C H M ONTH IN TH E Y EA R List O f Illu stra tio ns k fa st Ta b l La i d fo Two Dinn Ta bl La id fo Two U f ul Ut n il in H ou ke ping fo Two Imp vi d nd R l Doub l e B o ile s M a u i ng Ut n il f R m ving I C e a m f m Mold P t y B g w ith Tub S i v Fr m with A dj u t b l e Pl a t s O f Di ff B re a er e se e ro s se or s e ce a s r 8 m m r r e ro r es a e :1 3i 2: r e ea a o e 7 1 r s se s s e e r e a s a e Frying C ro que tte s Zin c C ove re Ta b e d M a king Te a w ith l on e re nt e by IIot Di she s Unha rme d Ca ste rs . ll Me sh - Te a B a Pot ma de w ith the Nozzle ne a r the Top a nd a p w ith the Nozzle ne a r the B ottom ? Hot Toa ste d W a fe rs w ith C re a m Che e se a nd S lice O f fe d O li v e S tuf Ch e e se Toa st w i th B a con Ch e e se R a me q ui ns Cre a me d M a ca ro ni a u Gra tin Ma c a roni C roq ue tte s e e se Ma ca roni B a ke d with M ilk a nd Ch Why is C offe e Te a ot a hi ng Egg P h d Egg wi th T m toe s nd Om l t P n F ill t O f B l k B a s with B r d S la d F h Co dfi h B oil d F h Fi sh n Ca e l H lib ut S t k f B l k B ss R ll d Fill t T ufli d F i h M u L mb Ch op M sh d Pot toe s Poa c s oa c e e o s e a e s ea s a c a re s s re s e o r a . ac s s, e ss ro e s O e e r , ea e B a con s a a a o a a sse e a Dre ssing . 0 C uc umb e r o o S S S L ist x I llustra tio ns Of FA CI NG F A G. p l kd La mb Cho s P a n e S r o n S te a k e n C a sse ro e , Ra t s e l e r S tyl e Two S e ts O f S we e t re a s La mb for Two, Turni a nd Ca rrot Bo e S c ra g End a nd B re a st o f La m cut for S ma ll Fa m for Two C h c e n B re a st, Coo e R oa st C c e n Ga rn s o f C ra n e rry B ra nc e s C c e n Pie fo r Two C c e n in Pota to Pa tty C a se s B e a ns on Toa st B a con Ro s B o ston B a e “ ” Ds Le ft Ove r R iz z ole tti H a m a nd M a c a ron T mba e s for Two il i , l d b il d ik hi k hi k hi k hkl p b kd ih , b kd h ll . - , i - - ily i l ih , C otta ge Pie Po t Pie , B a ke Dum ngs ea C c e n Mo e w t As c C o e S tra ne r, C ot a nd Co a n e r, Re a y to S tra n Liq u n i r so mm o C o c p H a r Coo e Eggs M o e in A s i c One S e rvic e o f C re a m o f C o m S ou Ute ns s ne e de d to ma e Pur e s for Cre a m Soup F a y Pa stry C routons fo r S o u B e a n S a n w c , C ub S ty e Ba e Co Co rn Fr tte rs w t C re a me C c e n Pota to Ma s e ma B e a ns B a e d wit S a t Po rk F rying S a ra toga Pota toe s Pota toe s Ba e Ge rma n A p e Cup fe wi t Ca bba ge a nd Nut S a la B e e ts S tuf H ow to B e a t C re a m Pota to S a a , Fre n c S ty e fo r Two Egg S a a V l h pp d hi k i l h d kd il lk ld hd Li d pli ld d i h l d é ld d k kd i kd é k h r a h - - s a ce r r e e r r a a s, a e e - ra s a - a a er l l a a r p ih pl d i p p d ih l d hi k l d h l ld A to ia S l d C e l e y nd A ppl Sa l a d S la d A pa gu B k d B na n S ult na S u doi n o f M i dwi nt Fruit M G a p f ui t G a pe f ui t Je lly s pi d ce d . id List I llustra tions Of Appl e , Pra l inée S li d Fi g in S he y W i ne J ll y me l W pp d in Pa pe r C Ch i C h o l t B on B n D i vini ty Fudg S pa ni sh N ouga t in Dot C hocola te Dippi ng Oy t e tte s N ut e t F ui t Fudg M ki ng Imp s wns in S ta r h to M l dFond a nt F ui t Co k d in th J pb y Je lly A ppl nd R C a nn d S t i ng B e a ns a ra o ce a oc e rr s ce ra s or e s er r e s o e . s, , c . . e o r a rs e e e rr a s a e o c s re a r e Pop Ove rs - ki ng Pow de r B iscuit F ui t a nd N ut R oll s S nd w i h O li v H ou e Roll s S h pi ng P k M ki ng Noi tte S a ndw i h B a d nd Co ff C k m d w i th One Ye a st Ca ke S h pi ng L dy Fi ng r Ro ll s R e a dy to M a k B e a d ne Y e a st On Loa f o f B e a d a nd of Ro ll s ma de w ith O Ba r - - es c a e a r er a s se a a ee a re es a e e a a e c r e r e Ca ke h d d w ith ut Kn di ng d a nd Pa k H u e Rol ls B a ke d d i k i d with Y llow R ibbon L dy F i ng R oll P pa i ng th S pong for Ka i Ro ll s P h Ta t A ppl T ts A pple Pie w i th M ri ngue T ts Pi n ppl C u ta d Pi S t wb y Ta t S t H ono é S tyle Loa f Of B i uit d Ep n y T P e tze ls Ro xb u y C k B i ui ts d Epe rn y Str wbe ry ma Gra a m B re a O ne Lo a f O f B re a B re a St c s t e r er r , . s er re s o e , a ea o e se r e e r s ea c a r e e ea s a r e r ra e e rr r s, ’ sc r a se rve s Whi te k e s, r . B e tw e e n e r a sc C a e , c ut in Di a mon P a n Ginge r Ca ke s Tiny C re a m Ca ke s l i ea . ’ d s r a , a r Pre L ist of I ll ustra tions F A CI N G h ping T P S t me d C u ta C h l otte R u l t Cu t Ch C u t d R nv S a ea a r d r s ea z l re t e s sse fo r Two d with Whi pp d C m é w ith A l m nd O ng M m l d B v i M i ngu s Ca nne d P Va nill nd S t w be y I e C a m in One B v i n C m G i ng P h I C m f Tw S tr wb y nd M hm ll w D e t Go ld n P f i t w i th F uit B n na P f i t oco a s a r e s a r ra e rs e e a r e a a a er ea c e - a a r a a r a a r ose a e e rr c re re a re a e rr a a r a a ce a a ra a s o er ea r re a e or - a rs o a r o e ss r PA GE C o o king fo r TW0 CHAPT ER I A TA LK ON F OOD the morning you work about the house putting it in order or you work in the garden with your flowers or you go to market Your husband attends to his work out O fdoors or in the o ffi ce and when mid day is reached neither of you feel willing to do any more work until you have eaten your mid day mea l Your energy and motive power are gone The movements you have made not only those you have made O fyour own accord in working about the house but also those made involuntarily by your heart in beating your lungs in breathing and your brain in thinking have wasted your stock O f ener gy and worn away ti ssues O f flesh blood and bones This waste must be renewed at once or you will remain faint and inactive ; or i f the renewal be deferred for da ys you will cease to live M ore than this i f you have not attained your full normal growth there must be a constant supply of material for this purpose The m a terial to renew ener gy and tissues and supply ne w IN , , , . - - , - - , . . , , , , , , . , , , , . , . Cooking for Two 2 growth comes from the food that is eaten N ot all the articles that we use as food contain elements for growth and repair O f tissues ; from this fact you can see that i f those whom you send from your tables each day have not been supplied with the proper a rti cles O f food you can not expect them to retain health or have the energy and courage to do their work in the world An Old saying expresses this in concise form which you can easily remember ; it is : ” The stomach is the seat O f cou rage . , , . , . E XPERIEN C E TH E F I R S T TEA C H ER REGA R DI N G F O OD We use for food substances that are found in the world around us How the earliest men and women learned what substances would best satisfy h unger a nd build strong bodies we have no means of know ing Experience is a dear teacher but doubtless o u tside O f natural instinct she was the fi rst teacher in the primitive world Poisonous berries though bright a nd attractive in color are avoided by birds and four footed animals by instinct The instincts O f early man as far as eve rything that pertained to the pres e rva tion O f li fe was conce rned must have been ve ry At the present time the discovery of a really a cute new article O f food is o f such rare occurrence that we are justified in saying there are none such to be discovered O f cou rse there may be foods new to us but some one else has already known a nd used them . , . , , , , . , . , , . . , . Cooking for Two W A TER 3 N A N D C O M B U STI O N W ater and air are vital necessities to us but the y are not accounted as food as they cannot stay hunger build tissues or supply heat or energy ; still food is O f no value to us without them and in composition with other compounds they enter into all food Carbon is another compound that occurs in food and in almost all matter in the world around us When a crust O f bread is toasted until it is chare throughout we know it as carbon SO also is the smoke left upon the lamp chimney when the wi ck O f a lamp is turned too high The charred remains O f all substan ces are carbon Air is composed o f two i nvisible gases oxy gen and nitrogen ; when carbon is ignited the oxygen fro m the air unites with it rapidly giving O fflight and heat and we have what is called combustion burning or a fire A I R, , C A RB O , , , , , . , . , . , . . , , , , , . X N P U U C A RB O DI O I DE A RO D CT OF C O M B STI ON B O TH O UTS I DE O F TH E B O DY A N D I N IT Pour a little l ime water into a glass jar shake the jar and note there is no change in the a ppearance O f the lime water Fo ur out the lime water rinse the jar dry it and set into it a lighted ca ndle cover the top O f the j ar with a pane O f glass and note wha t happens The candle bu rns for a few moments then when there is no more oxygen to unite with the ca rbon of the candle combustion ceases Remove the candle the pour in a little lime water and shake the jar - - , - . , , , , . , . - , , Cookin g fo r Two 4 lime water becomes cloudy N ow put a glass tube into a bottle containing lime water letting one open ing come below the water put the other end O f the tube into the mouth and exhale from the lungs letting the air pass into the tube ; now shake the j ar and note that the lime water becomes cloudy When lime water takes on a cloudy appearance we know that it contains carbon dioxide Carbon dioxide is a product O f combustion The carbon dioxide ex haled from the lungs was formed in the body Ox y gen taken in through the lungs unites with the carbon in the food thus producing carbon dioxide and inci dentally heat to warm the body The pro cess of combustion in this case is probably almost synony mous with the process O fdigestion Thus the process O f digestion or we might say O f living is largely dependent upon our breathing in a full supply O f air pregnant with oxygen - . - , , , - . - , . . . , , , . , , . , , , . N I TR O G E N , N DA N C E I N TH E B O DY A N D Y S OUR C E O F SU I TS A B U PPL N itrogen is the other element O f which air is com E osed very active tissue i plant and animal con n p tains nitrogen B rain muscle bone even the digest ive juices and other bodily secretions are all largely made up O f nitrogen I f nitrogen be withheld fro m the body the body dies though for a time the vital organs will draw upon the nitrogen stored in the various tissues O f the system and the body will carry on its work by feeding upon itsel f But it is impos . , . , , . , , . Cooking for Two 6 principles needed depends on still other conditions than the quantity in the body The most important of these principles are the pro te ids because they are the only ones that can suppl y the nitrogen so needful in tissue building and repai r ing ; proteid ma y also furnish heat and ener gy but proteid is represented chiefly in our most expensive foods ; and as fats and carbohydrates are less ex pensive and even better than proteid as a source O f heat and ener gy it were the part O fwisdom to reserve proteid food to build tissue and choose fats and ca r bohydra te s to supply the body with its heat a nd energy Indeed foods abounding in these two latte r principles a re O ften called proteid sparers and also fuel foods Thus i f the carbohydrates are to act a s fuel foods furnishing us with heat and energy we can see that we must supply them in the food in greater proportion than would be indicated by the quanti ty present in the body as shown above N ow we wish to l ook more closely at these prox i mate princip l es Let us begin with the most impor ta nt and the most expensive the proteids . , , , , ‘ , . , , , . , , . . , . PR OTEI D S There are five important substances and quite a number O f less important ones that we group under the term proteids These substances are thus grouped because each and every one O f them has a similar chemical composition and thus p e rforms the same function in the body They contain nitroge n an e le , . . , 7 Cookin g for Two ment found in no other food principle carbon hydro gen oxygen sulphur and are tissue builders These five proteids have marked physica l characteristics which we ca n note in our kitchens i f we do not have a laboratory in which to study their chemical compo sitiou Carefully try the following experiments and you will in the future have a fairly good understand ing O f what is meant by the term proteid , , , , , . , . , , . PH Y S I C A L PR O PE RTIES O F P R O TEI D S G radually stir two tablespoonfuls O f water into half a cup O fflour to form a dough ; knead the dough until it becomes smooth and elastic then work it ( in the hands or on a sieve ) under a faucet O f running water until the water running o il from the dough loses its milky appearance The gray substance left in your hands you will find tenacious and elastic ; you can stretch and fold it as you would molasses candy or rubber bands This elastic mass is glute n one of the five representative proteids Add one or two tablespoonfuls O f vinegar to half a cup O fmilk and let the whole become slightly warm ; drain O Kthe whey and wash the curd remaining ; thi s curd is elastic and tenacious ; it is casein a second representative proteid The white O f an egg which is largely a lbumin another proteid is also elastic a nd tenacious The pulp O f lean meat scraped from the white connective tissues represents the chief protei d in meat by name myosin The fifth O f the group is le gumin the proteid found in the pulse family ( peas , , , , . . , . , , . , , . , , , , . , Cooking for Two 8 beans lentils etc ) W hen you come to h a ve e xpe ri ence in cooking these five substances you will lea rn that all are toughened by a high degree of heat All O f them when dried may be reduced to a sim il a r fine p owdery state G EL A TI N O I D S When we first spoke O f proteids we re ferre d to a number that were O fless importance than the five true proteids which we have now referred to under the names gluten casein albumin m yosin and legumin ; these others are set in a cl ass by themselves for though they contain ni trogen they can not a l one supply the nitrogen needed by the body they lack something present in the true proteids though they may replace a part O f the proteid in the diet The best known of these substances is ge la tine ; others are ke ra tin o sse in O f which bone is largely composed present in the hair and in the horns and hoo fs O f ani mals and co lla ge n which fo rms the greater part O f All of these are not the connective tissue O f meat toughened by boiling but are changed into gelatine These are the gelatinoids , , . , . , , . , , , , , , , , , . , , , , . , . . X VES In me a t there are nitrogenous sub sta nce s th a t gi ve it flavor ; we notice these prominently in beef tea and clear soup ; these are called extractives ; they are not true foods inasmuch as they do not build ti ssue or supply heat but they influence dige stion E TRA C TI - , , . USE PU L U I TE N S I LS H O U S EKEE P IN G PO R M P RO I SE D A N D REA L DO U BL E BOI L E R S V I ITE N S I LS Eon M EAS U R I N G. Two . P a ge . — P a ge — P a ze 22 . 2 1. 20 . R EMO I N G V P I CE C A ST RY REAM B AG W PRO II M I T H TU B E S . O LD . — P a ge 64 3 Pa ge . 22 7 . Cooking for Two PRO TEI N The proteids gelatinoids and extractives together under the name protein classed , . C A RB O H Y D RA TES A carbohydrate is composed O f the elements car bon hydrogen and oxygen the last two in the propor tion in which they are found in water The principal carbohydrates may be arranged in three groups as below The letters C H 0 stand for the three ele m ents O fwhich this principle is composed ; the fi gures indicate the number O fatoms O fthe di fferent elements that enter in combination in each group , , , . . , Ca ne Su ga r . G roup G ra pe S uga c m H” 0 G roup C6 H“ 06 I p Gra e S uga r Frui t S uga r Ca ne S uga r M a t S uga r M lk S uga r i r l STA R C H You are already familiar with starch h a ving washed it awa y from the gluten in the dough you made O f flour and water Starch is found only in the vegetable kingdom It is produced by all green plants in varying proportions as microscopic a n d stored grains throughout the plant structure In the laboratory iodine is the test for starch ; pour a few drops O f iodine diluted with water into , . . , , , . , , , Cookin g for Two 10 ha l f a cup O f laundry starch cooked and cooled for use and the starch will assume a deep blue color Or you may grind a vegetable substance in a mortar with a little warm water add a drop O f iodine solution and note the e ffect What is true in these cases is true O f all starch mixtures and is thus tested But in your kitchen you will recognize starch by its thickening when cooked When you come to cook rice tapioca the breakfast cereals etc in liquid you will note the thickening O f the liquid and come to know that it shows the presence O f starch , . , , , . . . , , , . , , . XTR I N C ELLUL O S E G LY C O G E N ETC Starch ultimately becomes sugar In an inte rme diate s tate it is in the form of dextrin The composi tion O f dextrin and starch is the same as can be seen b y looking at the starch group but that dextrin is not In starch can be determined by the use O f iodine cookery starch becomes dextrin on being subjected to high heat as in the c rust O f bread This change is also brought about by the digestive ferments The framework of plants and vegetables or the cellular structure that enfolds the starch grains is cellulose From a nutritive point of view cellulose cannot be considered valuable ; much however de pends upon the tenderne ss to which it can be reduced b y cooking ; but it gives bulk a necessary item in food Gums are largely found in the juices O fplants Not all the carbohydrate principle taken as food DE , , . , . . , , . , . . , , . , , , . . , , Cookin g for Two 12 cane or beets and is a manufactured product When we consider how much ve getable matter must be taken to Obtain hal f a cup O f granulated sugar we under stand that this sugar contains certain elements in a ve ry concentrated form I f it is best to take food — compounds as they occur in nature diluted with other na tural elements ought we not to consider rather carefully the quanti ty O f commercial sugar used at our tables ? Of course when we eat milk a nd sweet fruits we are eating sugar in its natural condi tion The beet properly cooked a ffords sugar in a wholesome and natural form In chewing sugar cane though the fibres be not swallowed we get the sweet product in a comparatively dilute form But these foods are not available to all and the manu facture O f sugar at a price that puts it W ithin the reach O f every one must be considered as one of the blessings The proper use O f sugar will be taken O f the age up more fully in lessons where its use is indicated Fat comes from both the animal and the F a ts vegetable kingdom ; like the carbohydrate it is com posed O f carbon hydrogen and oxygen There is however in fat a much larger proportion O f carbon a nd less O f oxygen than in starch and sugar and on this account it burns very freely and gives intense heat For heating pu rposes in the body fat is more valuable than carbohydrate and thus its use as food in cold weather is indicated Olive Oil butter bacon cream and the fat O f meat are the principal sources from which this compound is Obtained . , . , , . - . , , . , , . . . , , , . , , . . , , . , Cookin g for Two Wa te r 13 M ine ra l M a tte r In discussing the v alue of a food we commonly consider Only the pro Water is a te ld carbohydrate and fat it contains necessi ty but as all food contain s this compound in enerous measure we need not pay particular atten g As regards mineral matter exce p t tion to it now in the case O f growing children enough will be pres e nt in our food u nless our diet be extremely restricted N utrie nt Ra tio When we speak O fthe food value O f a ny article O f food we refer to the quanti ty o f roteid carboh y drate and fat present in the article p a nd the ratio that exists between the proteid on one and the carbohy drate and fat on the othe r side One part O f fat ( on account of the heat it liberates ) is estimated as equal to two and one fourth pa rts of Thus corn meal having a composition o f starch per cent protein per cent carbohydrate and 9 per cent fat would have a nutrient ratio O fabout starch fat in equivalent I to 9 ( i e 9 per cent protein to per starch ) There are many things Cent starch or about I to 9 to influence a decision as to the nutrient ratio desirable in the food to be supplied daily by the young house keeper as bodily weight degree and kind O f activi ty climate health etc but in general the ratio to be sought for in the diet O f an adult is about I part pro tein to five and three tenths parts carbohydrate and fat ; while in the diet of a child the proportions are a nd . , . , , , , . , , . . , , , , , . - . , , . . . . . . , . . . , , , , . , , - as I , , CHAPTER II TH E GA S RA N G E, TA B LES OF M EA S URES , ETC . PRIM ITIV E man ate his food untouched by othe r heat than that O f the sun Using artificial heat as a means O f better fitting crude food substances to the purposes O f nutrition is a result O f human culture and the higher the culture O f a people the greater its progress in the science O f food preparation or cooking Di fferent processes in cooking call fo r widely di ffering degrees O fheat ; the food compounds must be retained not dissipated and lost during the changes that take place while cooking is going on Thus appliances that will quickly respond to regula tion and give the nice gradations of heat called for without undue expense and labor are demanded When gas is available the gas range will be found well adapted to the needs O f the young housekeeper The parts O f an ordina ry gas range are , . , , , , . , , . , , , . , . 1 . 2 . Two Two me di um 3 . 4 . 5 . i l top s ng e doubl bu n ) r er e bu n top r e rs . burne rs ( one mme re r si , . h h t both ove ns) bl g t s ble g a t a nd pa n Two ove n b urne rs ( t e se A a ng ov e n w th mova A bro ing ove n w t mova b ki il w i th i ih ea e . ra r e . e . one with Cooking for Two Ga 6 . . 7 8 A . A 9 A . 15 h bu n r a nd f the p il pil ot li ght fo r ligh ti ng th ov n b u n mov bl i n sh t und the t p b u ne s pi pe onne ting wi th the chimne y k s coc for s, one r e ea c or “ e ro e a c c . . r o light r e rs e er ee ot r . . The oven burne rs are in the lower or broiling oven In thi s oven cooking is by direct heat This oven is used for broiling fish chops and steak for toasting bread and quick browning O f food The baking oven is heated by indirect heat currents of hot air passing around the oven To ma na ge a ga s ra nge : I Le arn which pipe and gas cock supplies fuel to each burner 2 Le arn to turn the gas cocks to the left for a supply of gas and to the right to shut O ff the supply not turn on the gas until the match is D O 3 lighted Open t h do o s of both oven wide before r s e 4 ” lighting the oven burners or the pilot light O shut gas from the range when it is not O f f T 5 in use do not depend entirely upon the gas cock O f the main supply pipe but keep all gas cocks O f the top and oven tu rned hard to the right Keep all parts O f the range perfectly clean 6 Wash the floor O f the ovens and the movable sheet unde r the top bu rners with soap and water O ften Turn O f f the flow of gas the instant you are 7 done cooking Air is admi tted to the burne rs through open 8 ings in an enlarged portion ( air chamber ) O fthe pipe near the stop co cks (this air causes the ga s to b urn . . , , . , . . . . . . . . . , . , , . . . . . . . - - , Cookin g for Two 16 with a blue and exceedingly hot flame ) Sometim e s in lighting a bu rner the gas will burn back in thi s air chamber making a roaring noise When this happens tu rn the gas cock to the right to shut O ffthe gas After a few moments the gas will pass from the a ir chamber then turn on and relight To light a ga s ra nge : To light a top burne r tu rn the gas cock supplying the bu rner to the l e ft a nd a ppl y a lighted match To light a double burne r light one burner as above ; turn the gas cock admit ting gas to the other burner and the gas wi ll light from the first burner To light the ove n burne rs open both oven doors ; turn the cock of the pilot light to the left and light the pilot light at the Opening made for the purpose outside the oven ; the n turn the cock O f one O f the oven burners to the le ft a nd the gas will ignite from the pilot light ; tu rn the cock of the othe r oven burner to the left and the ga s wi l l ignite as be fore from the pilot light When the in both burners flows well throughout the who l e s a g l ength O f the burners tu rn out the pilot light To use ga s e co no mica lly I As soon a s the con tents O f a sauce pan boil turn the gas as low as possi ble without stopping the boiling 2 Use the simme r ing bu rner whenever cooking at a gentle S immer is l that is desired 3 When the oven has been made a l hot turn down both burners O f f a Turn the s 4 g the instant the cooking is completed 5 The oven burners use a large quanti ty O f ga s and when these a re to be lighted plan to cook se veral things at the , . . , , . . , , , , . . , , . , . . - . , . . , . , . . . . . , , Cooking for Two 17 sa me time 6 I f you are roasting meat have b ake d ra ther than boiled potatoes and a dessert cooked in Dishe s the oven rather than on top of the range 7 may be kept hot in the oven after the gas is tu rned f 8 I f the oven has not been used food may be Of kept hot in a steam kettle set over the simmering bu rner 9 A whole meal may also be cooked in a steam kettle over one burner I O A small portabl e oven that may be set over a single burner will prove an economical investment , . . , . . . , . . . . . . The ga s F or bro iling, to a sting, cove re d with butte re d crumbs, e tc , ra nge browning dis he s in use : . have the oven burners lighted and the doors closed five or six minutes be fore using the oven Set the oven pan and rack holding the article to be cooked close under the burners and watch it carefully A roast may be cooked in the broiling oven W hile baking is being done in the upper oven ; turn the roast ft c quently F or ba king light the oven bu rners and close the door ten or twelve minutes before putting in the food When the lower oven is not in use and food is being cooked in the baking oven it is well to leave the door of the lower oven open To re a d the ga s me te r : Dial O f a gas meter ( x ) at the beginning of a month ; (y ) a fter gas has been used a month Read ( x ) from le ft to right the a rrows S how the way the hands are going and add two ciphe rs and se d b e a have the reading when gas be n to u o u g y . . , . , . , . . , , Cooking for Two 18 Read (y ) in the same way and you have the reading at the end O f the month ft ) the di fference ft ) is the quanti ty O f gas used in the month As the two ciphers may be perplexing to some we can get at this in another way Always read the figures last passed by the hand ; on dial a ft are indicated on b 000 and on which equal ft c 00 6 7 . . . , . . , , , . Cooking for Two 20 u u fl q l t po und o A i q u l to V p ound up f milk or w a t I p ound 5 up O f b utt r ( lidly p k d ) i e qu l to up O f b utt I ( s lidly p k d ) is qu l t 5 p ound i I cup O f g a nul t d ug qu l to p und I up o f h pp d m t ( lidly pa ck d ) i e qu l to / pound p und e qu l t 5 ggs w i thout h ll qu l t pound 4 e ggs w i th sh ll s a p c u s of c r a re so e r c a o c s e a r s re s e a a e a ro a 4 o e o o o . . s I a 3 . . . PRI N C I PA L M ETH ODS O F t ppli a ti n O f h a t Cooki ng by di B ili ng re c . o a a e . s e e s a re e 2 so ea e . a c e e a a c o er . s e er c 1 o I a o c 6 e c o e C O O KI N G , . Roa sting . ki b Coo ng y me a ns B a ng k ki S te w 4 . ki he a t d e a ir, . di C oo i ng by B o ng ili of re ct a ppli ca i t on o f hot wa te r, . ing . di r ct cont ct w ith Coo ng by S te a m ng e a ste a m , i C ok ing b y indi r ct onta ct w ith b ili ng wa te r Doubl B oi l r H a t a ppli d b y me a ns O f h t fa t F y i ng . 5 . e e 6 . c e o o . o e e r . , . S a utéing . ppli d by me a ns Of a h te d me ta l P n B ili ng ul ts in A comb i n ti on f t w i ng nd b ki ng B i i ng A co mbi na ti n Of f y i ng a nd t w i ng r ults in F i ca ss ing He a t S . e a ro 9 s O s e L I ST O F a re s a , . ee s e r o r , . a ra . ea a es , . N S A B L E UT E N S I L S N A N D PA N T R Y I NDI S PE KI TC H E FOR The following list is given as indispensable but e ve n f rom this list i f necessary some things might , , , Cooking for Two 21 omi tted Le t us re member howe ve r that good work ca lls for good tools And when the ne rve fects of try ing to ge t along wi th utensil s ra cking e f ill adapted to the purpose for which they are u sed are considered who shall say that a pantry well stocked wi th useful utensils is not a p rim e re qui si te to the cheerful happy hom e be , . , . , . G LA S S A N D EA RTH EN 6 Ja rs pint size Frui t , i ppli sto r ng su i Ja sto i ng 6 Fru t rs, r for , qua rt size pplie s for , , r 2 2 6 , 2 qua rt int B w l H a l f p i nt B wl s Ki tche n S a u rs P I or ce ma ll s e ce a r e o I I e rs I - I s AL I Te a Ke ttle S a uce pa n for bo i Qu a rt ( round i i sh A u Gra t n D p Te a ot C a sse ro e o r Ea rthe n Di sh w t Cove r l ih Mo la s s Jug ( 2 q ua rt ) Ja r w ith Cov r for sto i ng bre d ( 2 g llon) for storing Ja r wi th Co v s e r e a er ga llon , low l d i Me a t ( 10 to 12 i nc h e s l ong) Roa sti ng Pa n for Fi sh ( 10 to 12 i nch e s long) Ome l e t Pa n ( a bout 7 ins in di a me te r) . ma ca roni ( 2 a nd a nd Co a n e r Roa st ng Pa n fo r U MI NUM W A RE l ing ri ce or W A RE I il r ( qu t) I Ke ttle wi th Cove r ( 4 qua rt) 2 K ttl e w ith C v ( 2 qua rt) pa n ( pi nt) 2 Sa u 2 S a uce pa ns ( ha l f p i nt) 1 H a nd B a si n Bo va l ) butte r ( I wide ) s Coffe e Pot ble I l) a o - Do u I s o A GA TE I I I pla te s to cove r foo d I I s e, e tc ova Pint B a ki ng Di sh o e fins, I su e Q ua rt or es Le mon S que e z r I B o w l for mi x ing bre a d 4 qua rt Pla te o r o v r fo the a me I B o w l for mi xi ng ca k mui c I W A RE B a ki ng Di sh ( round ' qua rt) Cooking for Two 22 IRO l S ca e s 1 Ca st Iron Fry lipp d ) e 1 1 to fit ra nge , h fit to 3 Common C a A N D STEE ing Pa n ( double C a st Iron M uffin Pa n B ow Ca st Iron S cotc f ry ing N se l , for k For s TI N A N D B i scuit Pa n B re a a rc - - o c Kni fe e Ca n Ope ne r 3 Ta e s oo ns ( a te ) T s o a e 3 p ons ( a te ) 1 Gr e C a e Tur ne r 1 M e a t Ra c to fit M e a t Pa n 1 F s S e e t to fit F s Pa n k pl d pl d k ih h 1 C kS w ih c re or 1 Egg B e a te r 1 Ic e P i h i ( H i ll ik or c h Cloth ppl Co S ma ll Tunne l B i uit C utt A I 2 i ize s) Wi re C Dre d ge r fo r Fl our ( ha l f p i nt) Dre d ge r for S uga r ( ha l f pint) Dre d ge r for S a lt ( qua rte r pi nt) ( di ffe re nt e rs s 1 S k mme r re r e sc r Gra vy S tra ine r B ro h op s e tc , Wi re il er fo r Fl our S i e ve ( H unte r s) 2 Ga Ra c e tc k for C oo ling B re a B ro er o re s ra s e a a s er a . ’ I d, 1 S te a k, . il f r Fi h 1 S ma ll W i St in r I Di h P n 1 Dra i ning B ske t 1 C nn i t f r Te a 1 Ca nni t for Cof fe e W i re Dove r) S c sso rs C a n Di s 1 ea a B re a c W I RE W A RE d P ns ( b i k l oa f ) 2 M suri ng C up s ( ha l f p i nt) Pot t R i e 2 1 re iddl ( ste e l ) Kni f e ( for mix i ng 1 La rge Do ugh ) 1 Pa l e tte Kni f e I C hop p ing Knif e I S ma bl p Kni ve s ( ste e l ) i d ll F n h d Kni f 1 I ra nge 3 C ommon Four T ne L o s er M ilk Pa ns ( 3 qua rt) Le mon Gra te r b r a Ca n ge W O O DEN W A RE I Roll i ng Pin B re a B oa r d d wood ) 1 M t B a d (h 1 Ch ppi ng B ow l ( m ll ) I Pe rfo a te d Wood e n S p oon 1 d ea o o r I B room I a B rus , s a , or s a a r s r I h m ll f p t y e tc B ru h f C l a ni ng V e ge t bl S ubbi ng P il I e es cr or a ( Corn) a s r , . Cooking for Two I B room I De c k ( B ristl e s) h I I I I I I ( sma ll ) B rooms floor) B ri tl B ru h ( fl r) B i tl B u h ( stove ) S rub B u h B ucke t for Suga r ( 10 lbs ) H i gh S t o l Ro ki ng Ch a i ( stove s e r s e a nd s r p l ih k o e s s s o a . a e c Ca ste rs o c dd d ws Po l w i th B ru h to w a sh win dow s ( ut ide ) Sm ll Z i n Cove r d T b l e on oo r s c h C ommon C a i r 1 S te e r a nd Se a t com La b ine d Po e w t H oo to ope n win 1 M op B rus 2 23 Re fr ge ra to r i r LI N EN C OTT O N A ND MI SC ELLA N EO U S 6 F i n L i ne n To w l ( di h ) l in n n t too mu h worn) 6 C oa Li ne n Towe l ( dish ) Na pkin of Old Li n n Ta ble 6 D i h C l th s cl oth s fo unde u a u h t di h s 6 H nd To w l s gra ti n a nd oth 6 H old s 1 H a vy Ca nva s B a g ( for pounding ice ) 3 S i nk Cl oth ( n w not old a nd li nty ) Fi ne Tw i ne C l th s ( ne w not old C oa se Tw ine 3 Fl nd linty ) H ook s 1 doze n S t i ght B a H ook 1 d oz n Cu v d B a 3 La mp C l th Ti u P p 6 Dusti ng Cl oth s ( n w not Old a n d li nty ) W a x d P pe P T l n e t n B o n r n h e s h hi w p e l i i r d s C a f o o C e a ( g 5y F in Line n S t a in rs ( t ble ca ke p ns e tc ) , e e s e s rse s s o c s e o r a r se er e er o s e e s oo r e , o r , a r ss ra o s r ss r e e ss , , r a e e e r a e s, r r e a e a O F I N DI S P E N S A B LE U TE N S I L S A N D FUR NI SH I N GS I N D I NI N G RO O M L I ST ining Ta ble ini ng Ch i rs id b d S e rvi ng Ta bl b th ) ( f L i v n r r a b ov e e n o s C 3 vy C ove fo ta bl I V I H c l oth ) y ds l ong ( il n I H e a vy Cov e r fo r ta bl e 2 yds D D S a e . , oa r or or e o o e r ea . long s e e, r ; ce , . l l h d l ong bl l h d l ng i pkin to m t h l ng t l th 1 D z n S m ll r N a p kin 1 Do z n F i ng d N a p kins C l oths 3 Pl tt c t s 2 b ya r s T e o a 3 1 Ta e c ot ya r s 1 Doz e n D nne r N a , , a a o e r e a es o c e e er r T a y Cloths 3 o s c o s Cooking for Two 24 G LA S S I Do ze n Tumbl e rs I Ca ra fi e 2 Pe p 2 I ‘ Wa te r or pe r S ha ke rs S a lt S ha ke rs B ottle for Oil Pitche r V i i SI L i di i k Doze n Me d um Kn ve s 1 Doz e n M e um For s 1 Do ze n De sse rt Fork s Do ze n De sse rt o r S ou 1 S poons 4 Ta b e spoons 1 l l B ott e for i ne ga r I B o w fo r Ca nne d Fru t, e tc Two for Ca rving R e sts Kn fe a nd Fork 1 p l . . VER Do z e n Te a spoons I B utte r Kn fe S uga r Tongs S uga r S c oo Tra y for S poons Sma C a rv ng Kn f e a nd Fork 1 i p ll i i PA TTERN S uga r B o w l C m Pi t he r M ilk Pi t h Two B e d Pl t Pla tt s Th Ve g ta bl Di h s Two Ti l e o S t nd for Coffe e C HI NA FR O M STO C K Pla te s Do z e n D nne r Pla te s 1 Do ze n B re a fa st P a te s, 1 Doze n Te a P a te s, 1 Doze n S a uc e rs, Co fl e e 1 Doze n S a uce rs, Te a , 1 Do ze n Sa uce D s e s, 1 Doz e n Coffe e Cu s, 1 Doz e n Te a Cups, 1 Do z e n So up i 1 , , k l l , ih p re a c er c r a e s, a er re e , e s e e r , a Te a Pot LI ES NEEDED I N C O O KI N G — A A RT OF S F R O M TH O S E B O U G H T F RO M D A Y TO DA Y UPP LI S T P Cocoa , /z l Coffe e , 1 lb Te a , I lb Gra nu a te d S uga r, 5 lbs Loa f S uga r, 2 lbs Pow de re d S uga r 2 lbs b I . . . l . . . , M ol a sse s 54 ga llon ll , ed Oa ts, Whe a t Ce re a Ro 1 l , pa ka ge c 1 pa cka ge Ta pioca , Ri ce , lb I Ma ca roni B utte r, 2 pa cka ge 1 . pa cka ge 1 , lb s . La rd o C ttol ne I 2 lb pa il B a d Fl ou 1 sa ck Pa stry Fl ou 1 sa ck Enti re W h t Flou 5 lbs Rye M a l 3 lbs r o re e - , . r, r, r, ea - e , . . Cooking fo r Two Co rn Me a l , 3 lbs S a l t, ma ll ba g B la c k Pe ppe r 54 lb box lb x M usta rd 51 b o 4 M a ce 54 lb box 1 s . , , . . , V nilla 1 2 bottle Eda m C h e s 1 m ll S ulta n R i sin 1 lb or C l e a n d Cu ra nt 1 lb lb bo B a ki ng Pow d C r m o f Ta rt 54 lb B a king S o da 1 p cka ge a oz , e a . s e, s, a r e ea - , , s, . x . a r, - a . e r, Vin g r 1 qu rt L mons V doz G l ti n 2 pa cka ge s Ch o l t 1 lb Cornsta h 1 pa cka ge a e . . 25 a , e 3 , e a . e, co a e, rc . , Pe a B e a ns, 2 Dri e d B e a ns, Lima P rune s, 2 Pota toe s, A ppl e s, I B a con or lbs . lbs 2 . lbs . p k pe ck ( i f S a lt Pork 1 ec se a sona , I lb b le ) . a N OTE : By a careful reading o f these first two hapte rs the answers to the following questions are easily worked out and it is recommended that al l beginners in cookery endeavor to answer these satis factorily to themselves as prelimina ry to their work c , . W hy is an abundant supp ly of air essential to 1 . li fe ? I f the protein is not supplied in the food as when one is sick and does not eat from what source is protein Obtained for li fe s p rocesses ? W h y do we call proteids the most important of 3 the prox imate principles ? G ive a list o f twelve articles of food that are 4 cl a ssed a s ri ch in the proteid principle h How muc time did it take to wash the starch 5 from the gluten in the ball o f dough ? 6 N ame three physi cal chara cteristics O f the pro te ids What is the meaning o f the word proteid ? ? s I n r wh e t acti v influenc digestion a t a o x e d e w y 7 2 . ’ . . . . . . . Cooking for Two 26 Does heat a ffect proteids and gelatinoids in the same way ? ? r W hich is the broader te m protein or proteid 9 10 N ame ten articles of food that are largel y carbohydrate N ame five articles of food that contain both I I proteid and carbohydrate Is there any di fference in the digestibility o f 12 the crumb and the crust of bread ? I3 G ive reasons for your opinion on the preceding question 14 Can a loaf of bread be baked to insure the highest digestibili ty of both the proteid and carbo hydrate principles which are present in it ? I f so how ? I f not whi ch principle will you sa crifice and 8 . , . . . . . . . . . , , W hy ? Read your gas meter before and after cookin g your dinner and estimate the cost of the gas used in getting the meal I f you use coal or wood note the quantity used in cooking for the da y and estimate the cost 16 Why open the oven doors o f a ga s range be fore lighting the pilot light and oven burners ? 17 Can you bake on the floor o f the oven o f your gas range ; or is it necessary to bake on a gra te ra ise d a n inch or more from the floor? 15 . . , . . . . M A K IN G WHY TEA W ITH TEA B A LL - P a ge 3 1 . . AC M AD E W I T H T H E N O L E N EAR— T H E P TE A POT W I T H T H E N O L E N E AR T H E BOTTO M P Is O P P EE ZZ OT ZZ ? a lb ge s A 38 . ND A CHA PTER III WA TER, MA KIN G Wa te r is bo ile d for the Ma c oo ttie u in the ng o f tse f ; Willia ms ki i l ki t h c OF TEA , C O FF EE, ETC en d se c o n . di sti nct purpo e : Fi st king of othe things for two o r the , f s s c oo r r , . . WA TER is a ve ry important item in cooke ry It is often made the vehicle o f conveying heat to the article to be cooked and the character of the cook is shown by her skill in regulating the degree of heat thus con . , ve ye d . I f you put a spoonful of salt or sugar into a glass of cold w a ter and stir the water the sugar or salt seems lost You can not see it but a taste of the water proves to you that it is there I f you use hot water instead o f cold the substance will disappear even more quickly W e say of these substances that they are soluble in water I f a pound o f steak in one piece or in se ve ral small pieces be covere d with cold wate r the water will soon be colore d by the juices o f the meat M ore of the juices will be drawn out into the water in a given time i f the meat be cut into small pieces than i f it be le ft in one large piece just as granulated sugar will dissolve more quickly than a cub e o f loa f sugar , , . . , . . , , , . , , , . Cooking for Two 2 8 W ater is nature s great solvent ; all substance s a re in some degree soluble in water W ater is hard or soft ; hard water contains salts Hard o f lime and is less solvent than soft water water is distin guished by the fact that in it soap will This solvent property of water is not lather freely made much use of in cookery and both in cookery a nd in nature it may be of great benefit to us or quite the reverse ; for on account of its solvent property wa ter may become contaminated with the germs of disease or with lead from the pipe in which it stands I f water he boiled in a teakettle day after day and the kettle be left unwashed lime and other salts tha t settle upon the botto m of the kettle will become dis sol ved in the water thus making it even more hard than when it is first drawn from its source Water in a stationa ry boiler O ften holds in solution rust and other deposits from lead copper and brass N one o f this water is fit for drinking or cooking ’ . . . , , , . , , , , . , . . N KI N G W A TE R I f the presence of disease germs be suspected in water boiling is the only remedy Le t the water boil vigorously half an hour then pour it from a height into a vessel ( fruit jars are convenient ) that ha s been was hed in boiled water then filled with the same Cover the a nd let stand in a hot place half an hour vessel closely and Store in a cool place Such water ta stes flat and dead beca use some of the ga ses In S A F E D RI , . , , , , . . , Cooking for Two 2 9 mbination have been driven o ff in boiling By pou r ing the water into the receptacle from a height gases are absorbed during the passage through the air whi ch give the water a more natural taste Joints are made in lead pipe more easily than in iron or steel pipe and so the former is generally used in plumbing a fter the pipe enters the walls of the house or above the ce llar To obviate any danger of lead poisoning be fore using the water let it run two or three minutes thus discarding the water that has been standing in the pipe N ever take water from the hot water pipe for drinking or cooking purposes co . , , . , , , . , , , . - . TEM PE RA TU R E O F W A TER NG W e have said that heat hardens proteid substances and that high heat changes starch to soluble com pounds ; thus it is evident at once that proteid sub stances and starch should not be subjected to water Then first of all the young a t the same temperature cook needs to acquaint herself with the nature of water at di fferent temperatures An ordinary ther mo me te r i f handled care fully will be of assistance in learning to se cu re accur a te temperatures In using the thermometer avoid subjecting it too suddenly to extremes of heat and cold F O R C O O KI , , , ' , . , . , , . . LI N G A N D S I MM E R I N G W A TER N ine women out of ten will say that a teakettle ” boils some time before it has reached that state B OI , . Cooking for Two 30 W ate r hol ds gases and when heated e ve n by sta nd these gases expand and a p ing in a warm room pear as tiny bubbles on the bottom of the vessel ; a s the heat is increased these bubble s rise and break a t or By the time most of ne ar the surface of the water the air has been driven o ff from the water the heat ca uses larger bubbles to co llect at the bottom of the pan ; these bubbles are o f an invisible gas known as The first break before they reach the surface steam because they are not strong enough to withstand the pressure above them At this point a thermometer set in the water would register a bout 185 F I f the water were in a teakettle a steady stre am of very fine mist would slowly pass from the spout o f the kettle Such water is said to simmer By and by as the water becomes hotter the bubbles become stronger and will not break until they reach the surface of the water ; the the rmometer ( at sea level ) now indicates 2 12 F and we say the water boils From a teakettle o f boiling water the s team comes in forcible jets through the Spout Above sea level the pressure being decreased wate r boils at several degrees lower than 2 12 F By increasing the heat water may be made to boil furiously but it will not grow hotter , . , , . . ° . , , . . , ° . . , . , ° . . , To H EA T W A TER Q U I C KLY When boiling water is needed at short notice set the water over the fire in a saucepan that presents con side ra ble surface to the fire and cover the dish to retain heat , , . Cooking for Two 31 P O S ITI O N O F TEA A cup o f tea outside of the cream a nd su ga r o fte n ta ken wi th it possesses no nutritive qualities It is a stimulant and has a mildly exhilarating e ffect The desirable elements in tea are the stimulating principle theine and the essential oil which gives fragrance A n undesirable element in tea is tannin a bitter a strin gent substance Tannin ln the stomach interferes with digestion by hardening the proteid substances in the food ; it also toughens and hardens the lining o f the stomach The p roblem is to make tea so as to secure the desirable qualities and avoid the tannin This is really a ve ry simple thing to do The essen tial oil and theine are readily and quickly dissolved from the tea leaves upon the application of boilin g water Simmering water makes a w e ak ins ipid in fu sion of tea After the water has stood on the leaves five minutes the presence of the astringent tannin is apparent and i f the water with the leaves be boiled ra ther than steeped tannin is extracted in quantity Tea m ade by pouring water over the spent tea lea ves that have been left standing in a teapot from a previous meal is a slow but sure poison CO M , , . . , , , . , . . . . , . . , , . , , , . P O T A N D TEA B A LL The pot in which tea is steeped dese rve s consider ation for tannin combines with the elements in some metals as tin producing most unwholesome com pounds China earthen ware and silver a ll a re sati s TH E TEA , , , . , , Cooking for Two 32 fa cto ry wares in a teapot It doubtless is nee dle ss to fee pot should be emptie d a dd that both the tea and co f ried with care a t once a fter use then cleansed and d Perhaps for a nd again scalded and dried before use two a silver tea ball is quite a s de si ra b le for te a ma king a s a teapot . - , , , . , . S TEEP I N G TH E TEA ps and tea ball be made hot in the wa rm ing oven or by immersing in hot water and then dry ing Put a generous teaspoonful of tea into the ball ; have fresh drawn water boiling on the range or ove r the alcohol lamp Pour the water into the cups and li ft the ball up and down first in one cup and then in the other until the color shows that the right strength of tea is secured Do not let the ball remain in the cups more than five minutes I f a stronger cup be desired use the tea leaves in the ball for one cup remove the spent leaves and take a fresh portio n o f leaves for the s e cond cup When tea is made in the teapot let the pot stand in a warm place four or five minutes a fter the boiling water has been poure d o ver the leaves then pour o f f the liquid at once As there has been no motion in a pot of tea that has not been boiled it is quite evident that the strongest tea will b e a t the bottom of the pot Le t the cu - , . - . , , . . , , . , , . , . NG When the paper like covering and the soft pulp a re fee tree two see ds re m oved from the fruit of the co f C O F F EE A N D C O FF E E M A KI - , Cookin g for Two 34 h a firm coating will be formed around the co ffe e that the water can not act upon it a nd the d e coction will be we a k suc . TW O C UPS O F B O I LED C OFF EE F ive level tablespoonfuls of ground co ffee The crushed shells of two eggs or a little white . of e gg . Fou r tablespoonfuls of cold water TWO cups and one half o f boiling wate r Three tablespoonfuls of cold water M ix together thoroughly the co ffee the cru sh e d shells and the four tablespoonfuls of cold water ; le t S tan d five or six minutes then pour on the boilin g wate r cove r closely and let boil three or four minute s R emove the pot to a coole r a fter b oiling begins art o f h range pour the three tablespoonfuls o f t e p water down the spout and let stand for about eight minutes th e n carefully pour o fftwo cup s of the liquid Keep the inside ofthe co ffee pot immaculate as co ffe e Alway s sca l d a bsorbs odors and fla vors most re adily the pot be fore using . - . . , , , , . , . , - , . . LTERED C O FFEE fe e ma y A lar ge va ri e ty of pots in which filtere d co f be made are to be seen in kitchen furnishing sto res Full dire ctions for making the co ffee come with the ts T he it m most ntial to note are that e ss e t o h e s e p wa te r ne e d be a t the bo iling po int a nd the li qui d be FI , , . , . , Cooking for Two 35 hot when it is served A pound of co ffe e w ill se rve two people once a da y nearly two weeks . , , . LA TE Average composition of cocoa and chocolate purchased Atwater CH O C O A ND C O C OA as . . Wa te r Pe r c e nt . Prote in Pe r ce nt Fa t Pe r . ce nt. 46 Ca b hydra te s r o Pe r Pe r ce nt d Va lue lb A sh Foo Pe r ce nt . . Ca l Ca l . . In tea and co ffee properties of the leaf and bean respectivel y soluble in water are all that are used in the beverage but in cocoa and chocolate both o f which are made from cocoa seeds or beans the beans themselves fine powdered form an integral part o f Then cocoa and chocolate become food the beverage as well as drink Theobromine the stimulating prin ciple in cocoa beans is much less pronounced in its e ffects than the corresponding principle in tea or co ffee The high pe rcmta ge of fat present in the bean ( see composition ) though some of this is t e moved in the process o f manu facture together with the other food principles rende rs the be verage too ri ch for use in conjunction with hearty food As a rule in making cocoa follow the directions pre se nted wi th the pa ckage keeping in mind that in , , , , , , , - , , . , . , . , , , . , , , , Cooking for Two 36 gene ra l boiling the mixture will improve it In the manufacture of Chocolate starch is added and thu s beve rages made from chocolate call for cooking , . , , . TW O C U P S O F C H O C O LA TE ounce of chocolate Two tablespoonfuls of suga r One half cup of boiling water One cup and one half of hot milk ( or part milk a nd part water ) M elt the chocolate in a small saucepan set over the teakettle ; add the sugar and hal f cup of water and co ok and stir directly over the fire until smooth and glossy ; continue cooking stirring occasionally about six minutes then stir into the milk scalded over hot wa ter ; beat with an egg beater about five minutes a nd the chocolate is ready to serve One . . - . - . - , , , , , , . B E EF TEA The stimulating principle that we have note d in tea co ffee and chocolate is duplicated in meats by a This it is that gives color and flavor S imilar principle to the juices of meat This principle in meats as also the albuminous juices and minor compounds are sol uble in wate r and when extracted make a valuable beverage in that it stimulate s the appetite Also being easily digested such a beverage is O ften desirabl e when one is tired or indisposed The pleasing aroma incidental to cooked meats can not be secured by , , . , . , , . , . Cooking for Two 37 means of cold water but the albuminous juices ( pro F te id) begin to harden or coagulate at about 13 4 The aroma is an essential aid to digestion and the hardening of the juices a hindrance ; thus the temper ature of the water should be re gulated to fit both requirements that is the preservation of juices and fl a vor , ° . , , . R E C I P E F O R B EEF TE A One pound of beefsteak from the round two cups of cold water salt to season Remove fat from the meat wipe the steak with a Have ready damp cloth then cut into small pieces ooled ; put in the meat and a fruit jar scalded and C two cups of cold water cover the jar and let it stand twen ty minutes in a cool place Fold a newspaper to make a thick smooth mat ; put this into a sauce pan set the j ar upon it and pour in cold water to sur round the jar to the height of the liquid inside Le t the water heat gradually to 13 0 F K eep it at thi s point for two hours then increase the temperature to about 13 4 F or until the color of the juice is dark ened a little and the albuminous juices are slightly coagulated Pour O ff the liquid season and serve A sprig or two of parsley or a stalk of cele ry cut in pieces may be put into the jar with the meat , , . , , . , , . , , . ° . , ° . , . . , , , . Q U ESTI O N S I Think of two ways by which you can distinguish be tween boiling and si mmering water . Cookin g for Two 38 2 Wh y . sa uce pa n is is wa te r cove re he a te d more c kl u i q y whe n the d? k I f i h o m a o u t e s w y 3 wa te r sho ul d the pa n be a . th ck syrup o f suga r a nd i e d cov re , o r uncove re d , a nd why ? o r n n o u n t e i n t h e n s t u t W a o co c io h i fl r ce d d e e t 4 y G ive re ason for o f a n ord ina ry co fle e a nd a te apot sa me o i rs r c u t e a W hi h pr ferabl the fi t la t o f e e s c s p 5 o f co fle e and why ? 6 C ritici se the fo llowing m e nu for a dinner for a fa mily of two young people : Broiled blue fish ; b a ke d r e n c t ta oes boiled onions bu tered lettuce F h o t ; ; p dre ssing; brea d a nd butter ; Boston cre a m ca ke s . . , . , , . , , , IV CHA PTER C OOKIN G OF TRU E PROTEIDS , TISS UE B UILDERS , M ILK A N D C H EESE W H EN we a re to cook a new a rticle we should ask ourselves these questions : How will heat a ffect this ? What is its composition ? In our first lesson we found in milk an elastic tenacious curd called casein which was hardened by a high degree of heat W e a lso found a greenish liquid ( whey ) which we rightly I f we let a saucepan o f suspect to be largely water m ilk remain over the fire for some time a scum will form on the top ; this is probably casein Pour o ff t he mi lk and we find coagulated particles on the bottom of the dish Albumin is coagulated by heat and we conclude that at least a small quanti ty o f album in is found in mi lk Le t a cup or more of rich milk stand over night and a thick ( comparatively ) k ellowish substance will rise to the top of the mil y u t a teaspoonful or more o f t is top milk into h p f f a t our cup of hot co ee and a f ew globules o f will y f float on the top of the co f fee The whey holds in solu tion a little mineral matter and mi lk suga r Thus we ha ve in milk proteid ( in the form of ca se in a nd , , , . , . , . , , . , , . , , " - , . . , Cooking for Two 40 albumin ) water fat carbohy drate (milk sugar ) and mineral matter the five food principles Thus cow s milk is O ften ca lled a perfect food ; it is for the young calf but the food principles are not found in the right proportion to make it a perfect food for human be ings The calf on milk alone builds up a large heavy framework of bone in a few months M any years must pass before a child reaches a similar stage o f physical development Thus to make cow s milk a perfect food for a child the bone making elements need to be reduced and other changes made or the ” mi lk a s we say should be modified An adult would not find it comfortable to take all his food in liquid form The fo od elemen ts in milk are com bine d with too large a proportion of water to make such a diet feasible ; but when a glass of milk forms a part of any meal the other proteid in the meal should be cut down accordingly We should also keep in mind the quantity of milk used in cooking ; as i f we provide a dish o f cream toast ( toast with thickened mi lk ) we are supplying more proteid than when we have dry toast with butter , , , , ’ , . , , , , , . . ’ , . - , , “ ' , , . . , . , . C O O KI N G M I LK We know that proteid is toughened by high heat and that in general any process that hardens or toughens a food substance hinders the process of di gestion ; thus when we consider the composition of milk we woul d na turally conclude th a t milk if , , , , , , C ooking for Two 42 bo il e r is easily secure d by sett ing a sm a ll sa uce pa n two or three nails disposed in a larger s a ucepa n on . M I LK C A RE O F M ilk is an article that o ffe rs conditions favorable to the growth of minute organisms which may be introduced into it from the air or the utensils in which it is stored Some of these organisms are harmful others are not Some cause the milk to sour The growth of all organisms is hastened by mild heat a s the death of most is assure d by boiling heat De a l e rs who supply milk to cities are from necessity care ful to chill the milk thoroughly as soon as it is taken from the cow ; it is also kept chilled until the time of delivery Half an hour in a hot kitchen or in the sun will undo all this careful trea tment and hasten the time of souring Do not wait until after break fast but at once as soon as the milk comes to your hand set it aside in the coole st place at your com mand M ilk cream and butter all readily absorb odo rs and flavors and i f kept in a re frigerator with other food should be closely covered When possible it is well to reserve a separate compartment of the re frigerator for the se products Receptacles in which these a re stored shoul d be made without se a ms lest stale milk etc may find lodgment in them Whe n a portion of the a nd kept absolutely cl ean milk is taken from a b ottle kept with other supplies replace the stopper or inse rt a fresh one before the mi lk is a ga in se t a side , , . . . , . , , , , , . , , . , , , . , , , . . , , , , . , , . , , . , Cooking for Two 43 S O U R M I LK After milk sou rs it becomes thick ; i f it be cut with a knife or spoon a greenish watery liquid ( wh e y ) is seen Sour milk is very use ful in cooking Som e cooks fancy they get the best results by using simply the whey This may be true in mak ing certain dishes But as the nutritious compounds of the milk a re largely found in the thick white part it would se em advisable in general to use tha t also , , . . . . , , , . , JUN KET A similar thickening o f mi lk takes place when it is acted upon by rennin ; this thi ckening may be hastened by warming the milk slightly When thu s prepared the sour taste is not present and by the addition of appropriate flavors and a little sugar mi lk may be presented in a varie ty of tasty a nd a t tractive dishes The se are junket or junket custards Rennin is a ferment secreted in the glands o f the stomach and for use in cooking is prepared from the stomach of the calf It may be obtained in liquid or tablet form ; the latter is the most conve nient for use . , , , . . , , , . . P LA I N JUN KET W ITH W H I PPED C REA M Crush one fourth a junket tablet and let it dissolve in a tablespoonful of cold wa ter Heat one cup of rich milk and two or three level tablespoon fuls of sugar to about 90 F As mi lk heats to this degree ve ry quickly the safest wa y is to se t a the rmome ter - . ° . , Cooking for Two 44 i nto it on putting it over the fire Remove from the fire ta ke out the thermometer a nd stir in half a tea sp oo nful o f va nilla or a tablespoonful or two of sherry wine and the dissolved tablet A few grains of salt less than one fourth a teaspoonful ma y im prove the dish for some Pour the preparation into two glass cups ; let stand in a warm place till it jellies then set aside in a cool place to become chilled A sho rt time before se rving put a tablespoonful of sugar and a few drops of flavoring into one third a cup of double cream and beat it solid to the bottom of the bowl With a bag and tube or a spoon put the cream on to the top of the junket . , , . - , , . , , . - . , , . L JUN KET Stir two level tablespoonfuls of sugar over the fire until the sugar is dissolved and becomes a rich cara mel color ; add three or four tablespoonfuls of water and let cook to a thi ck syrup ; add the syrup a table spoonful o f sugar and a few grains of salt to a cup of milk and heat to 90 F add one fourth a junket tablet dissolved as above and finish in the same way C A RA M E , ° - , , . LA TE JUN KET D issolve one fourth an ounce o f chocolate over hot wate r ; add three tablespoonfuls each O f sugar and boiling water and heat to the b oiling point ; add a cup of milk and half a teaspoonful o f vanilla test with the thermometer and i f the mixture is not at F 0 heat it that degree add one fourth o a t ; 9 CHO CO ‘ - , , , , , ° . , - H OT TO A S TEB WA PERS W I TH CR EA M C H EE S E A ND O LI E — P g 46 V C H EE S E . a e OA S T W I T H BACO T S LIC E . N . — P a ge 49 . OP S TU PPEII C R A MED E M M M ACARONI A U AT IN GR ACARONI C ROQ U E TT E S ACA R O N I B A K ED W I T H M ILK . AND . — P a ge P a ge C H EE S E 54 . 52 . . — P a ge 5x . Cooking for Two 45 j unke t tablet di ssolved as before and finish in the These are simple inexpensive de s same manner Co ffee crumbs serts that admit of many variations spices preserved o f sponge cake or brown bread inger cooked figs or dates etc etc are among the g a rticles suitable for this use Other recipes for use of junket will be given in the c hapter on ices Q UESTI O N S I W hy is milk called a perfect food ? Are cane sugar and milk sugar identical ? 2 ? ? Is butter a tissue builder Wh y 3 Is butter a strength giver Wh y ? ? 4 What is the O f f i ce of butter ? 5 6 With what foods would you eat butter ? W ith which rice or cornmeal would you a e t 7 the most butter ? 8 Would butter be needed with bacon and pota toes ? W hich is preferable for making a sauce second 9 grade of butter or fat from boiled poultry or beef ? 10 Which do you consider the more economical form of fat to buy cream or butter ? I I W hy should milk be eaten from a teaspoon rather than drunk hastily from a glass ? , , , . . , , , , . , , . , . . . . . . . . , . , . , . , . , . C H EE S E The nitrogenous portion of the milk as also some o f the fat separated from the wate r ( whey ) and , Cookin g for Two 46 treated in a manner to preserve it for a longer o r a Thus cheese is a com shorter time is called cheese pact concentrated food corresponding to eggs le a n meat and fish On account of its densi ty cheese is not always easy of digestion It should never be given to young children Some varieties of cheese notably such as are soft or contain a goodly po rtion of the fat of milk are more readily digested than othe rs Edam cheese probably from the method of ma nufa c ture rarely disagrees with any one M ost varietie s o f cheese and particularly the common facto ry cheese a re more wholesome if grated or cut in thin shavings mixed with cooked ingredients and then softened with gentle heat Vegetables macaroni or bread crumbs all foods of a starchy nature are the a rticles to lessen the usually introduced into cheese dishes density As cheese like all proteid substances is hardened by high heat care must be taken that the a rticles combined with it be thoroughly cooked before the combination is made . , , , . . , . . , , . , , , , , . , , , , , , . , . H O T T O A S TED W A F ER S , C R EA M C H EE S E, ETC . M ix such portion o f a cream or N eufchatel cheese is de sired with cream a few grains o f salt and a dash of paprika to make a soft mixture but one firm enough to hold its shape W hen ready to serve to a st some wafers or heat them in the oven put a spoonfu l of the cheese on each with a slice of a pimola above W ith a past ry bag and tube the chees e ma y be gi ve n a star shape a s , , . , . . Cookin g for Two 48 folding it in the n fold in the whites of the eggs beaten dry Bake in a buttered dish or in cups Se rve in the cups with toast or wafers a green salad or canned fruit C H EE S E TI M B A L E S p nful f b utt 1 ta b l M up f liquid ( c a m milk o p n f ul f fl u W hi t b th ) 1 ta bl f u u n f h p f l l p d d n t a t t ) ( M g M f 2 d I p f l p p ik w h l y lk n u a n t a o a o g g M , , . . , . e s oo o e s oo o a re o r r r e e se c o o e r s e , ro e o sa o s e o o e a s oo c er e o M elt the butter ; in it cook the flour and season ings then add the liquid and stir until the sauce boils Add the cheese and the eggs beaten slightly Turn into buttered timbale moulds or one mould of larger size Set the mould or moulds into a pan on several folds of paper surround with boiling water and let cook in the oven until firm in the center The water around the moulds should not boil during the cook ing Remove from the dish ; let stand two or three minutes then loosen the mixture at the edge of the moulds and invert them on a serving dish Se rve with a cup of sauce Use milk broth or tomato purée as the liquid for the sauce , . , . , , . , , . . , . , , . . P S A G H ETTI M ro n 2 p gh tti Of s a c up i li or ma ca ~ i ro o e a s oo s e s o e s oo c O f on on o o a toma toe s 1 s ce e LE M p und f und te a k u r u f tt bl p f l b n t 3 e f d h e u t g M p f t p n f u l a l t M C RE O ra e o c es s Break the spaghetti or macaroni into small pieces ; cook these in boiling salted water until tender ( See Cooking for Two 49 page then drain and rinse in cold water Pe e l the tomatoes and with a Spoon emp ty them of seeds Put the tomato pulp over the fire with the slice of onion chopped very fine or grated and let simmer covere d closely until the macaroni is tender Chop the meat fine ; put it over the fire in a hot frying pan and stir while it turns from red to a brown color then a t once add it to the tomato and onion ; add also the prepared macaroni the butter cheese and salt M ix the ingredients by li fting them with a spoon and fork or two forks letting them stand meanwhile over ) ( hot water Serve ve ry hot Cooked tomatoes pressed through a sieve to exclude seeds and dried or smoked beef ( from one fou rth to a scant half pound ) may be used in place of the fresh tomatoes a nd round steak . . , , , , . , , . , , . . , , - . W ITH N This dish may be made of any variety of bread but it is parti cularly good when made o f Boston brown bread W hile the bread is being toasted melt three level tablespoonfuls of b utter ; cook in it one level tablespoonful and a half of flour and one fourth a teaspoonful each o f salt and paprika ; when frothy stir in three fourths a cup of rich milk ; stir until boiling then set over hot water and stir in half or three fou rths a cup o f grate d cheese ; continue stir ring until the cheese is melted then pour over the toast A slice o f crisp b acon is a good addition to e a ch sl ice O f to a st For b acon rolls roll the b acon C H EES E TO A ST, B A CO , , . - , , - , - , . . , , Cookin g for Two 50 pass a wooden toothpick through it then fry in dee p , fa t . H O T C H EE S E S A N DW I C H ES 6 li s ce s of hi k t bre a d M inch an 1 e gg M cup c l mi lk Sa t B utte r G ra te of d ch e e se Remove the crust from the bread while trimming the slices piled together to a uni form size Cut the slices in halves Spread the bread with butter ; grate cheese over the butter using as much as can be pressed into the butter ; press two pie ces of the bread together to form a sandwich and continue until the six sand wiches are ready Beat the egg add the milk and salt and mix all together in this dip the sandwiches first on one side and then on the other M elt a little butter in a hot frying pan and in it set the sandwiches ; when the bread is browned on one side turn the sand wiches to brown the other side Serve at once , , . . , , , , . , , , . , . . C H EE S E R A M E bl poon f ul b utt n p f ul ( t e M n p ful ( o t M ik 3 ta es s of me lt d e M c up ea s r o of mb s fine , so ft b re a d c ru er a s oo Q UI N S o f sa ) sc a nt) sc a nt of pa lt p Mp 2 e oun o f gra w ll b e ggs, M c up s 1 a d of ea te d h c e e se te n milk M elt the butter add the seasonings crumbs and , , cheese and mix thoroughly Add the milk to the e ggs a nd stir i nto the fi rst mixture Turn the mi x ture . . Cookin g for Two 51 i nto buttered rame quins and let bake surrounded h ot water in a mo derate oven Serve very hot , , W ITH boiling wa t M tea spoonful f sa lt M pound f g te d che e se 1 pint . . C EREA L of of i mil ta bl p s o o CH E E S E M c up er 2 ra by es C re a m a r ce re a f l of l oo n u s of Wha t or b utt er ' Put the upper part of a double boiler holding the water and salt over the fire and when the water is again boiling stir while sprinkling in the cereal ; let cook vigorously five minutes then set into boiling water cover and let cook about forty minutes ; then add the bu tter and the greater part o f the cheese beating them in thoroughly Turn the mixture into a pan rinsed with cold water to make a thin sheet W hen cold turn from the pan and cut into squares Butter a serving dish that may be set into the oven Put squares in the dish leaving a little spa ce between them to cover the bottom o f the dish ; sprinkle these with cheese then set other s quares above and sprinkle with cheese Se t the dish into the oven to make all very hot , , , , , , , . , . , . . , , , . . WITH M I LK M A C A R O NI B A KED i M M to M cup of gra te d ch e e se M cup or le ss o f b utte r cup O f ma ca ron A N D C H EES E l a n d p ppe M ilk o thin c Sa t e r r re a m Cook the maca ron i b roken in pieces in b oiling sa lted w a ter until tender ; dra in rinse in col d water , , , , Cooking for Two 52 drain again Butter a baking dish ( suita ble for the t able ) put in a layer of macaroni sprinkle lightly with salt pepper and grated cheese ( Swi ss Parmesan or common factory ) and dot it with bits of butter then put in another layer of macaroni and add the other ingredients as before Pour in rich milk thin cream or skimmed mi lk mixed with a beaten egg until it nearly covers the maca roni B a ke until the cheese is melted or the egg is set a nd . , , , , , . , , . . C REA M ED M A C A RO N I W ITH G RA TI N ma ca roni M 1M ta bl e sp oon f ul s O f b utte r 1M ta bl e spo o n f ul s o f fl o ur s u f s n t e a p oo f l o a l t M c up o f C H EE S E A N D A U pe ppe r M m f u o ilk c M p u f r c o a t e d c h se e e g p M te a p f l s oon u Of Prepare the macaroni a s in the preceding recipe M elt the butter ; add the flour and seasonings a nd cook until frothy then add the milk and stir and cook until the boiling point is re a ched ; add the cheese and macaroni ; mix by li fting the macaroni with two forks Le t stand over hot water until very hot throughout or serv e it a n gra tin; turn the mixture into a buttered b a king dish spread over it one third a cup of cracke r crumbs mixed with one tablespoonful and a half of melte d butter and set the dish into a hot oven to brown the crumbs Tomato purée or sto ck m a de o f be e f or ve a l ma y replace the mi lk . , . , - , . . Cooking for Two W ITH RI C E M 3 i C H EES E A N D TO M A TO 1 sma c up o f r ce p cu s o f co ld wa t r ll i on on l v 3 1 pa lyb c o e 1 c up o f toma to 53 purée es rs e M cup o f wa te r or b roth M te a spoonful o f sa lt M gre e n pe ppe r pod M to ta 2 h ra nc M cup bl p of gra te f l e s oo n u s o f d he e se c butte r Put the rice over the fire with the cold water and heat quickly to the boiling point ; let boil five minutes drain rinse in cold water and drain again To the blanched rice add all the other ingredients save the cheese and butter and let cook till the rice is tender then with two silver forks mix in the cheese and butter Se rve as the main dish at luncheon or supper or as a vegetable dish to add to a meagre protei d dish , , . , , , . , . M A C A RO NI M c up o f co o kd e , ma ca ron i pa ge 167 f ooking) 1M t bl p n f ul f b utt 1M t bl p n f ul o f flou f n t p f u l lt a oo M ( Se e e or c a e s oo s a e s oo s s o o LI A N M Mc STY p f l M Mc of s o on u o r ro r c o c LE pa p ika f i h b th fl v ore d up w i th n i n t tc f t m t pu é up f g t d h e se up te a er r sa I TA o , o o a o ra e a ca rro , e . r e o c e M ake a sauce of the butter flour seasonin gs broth , , , , and tomato To the sauce add the cooked macaroni and the cheese ; li ft the macaroni with a fork and spoon to mix the ingredients thoroughly cover and set over hot water to become very hot . , . Cooking for Two 54 M AC A R O N I C R O Q U ETTES M of c up ma ca i ron c oo , kd M c up e li quid of ( milk , c re a k o r toma to puree ) with I ta b le spoon f ul m , sto c bl poonfuls of butte 3 ta b l poon f ul s o f fl u n t p ful o f s l t o o M 2 ta bl poonf uls of h e e 2 ta 1 e gg r es es ea s wa te r S if te d b re a d r o a es mbs cru s e c of M ake a sauce of the butter flour salt and liquid ; , , add the cheese and the macaroni Cut the macaroni in pieces half an inch long before adding it to the sauce M ix thoroughly and turn into a shallow dish to cool Remove the crust from half a loaf of bread press the bread through a colander and then through a fine sieve Beat the egg with the water Spread some o f the crumbs on a meat board Divide the chilled mixture into four or six equal portions Wet the hands slightly in cold water and roll each portion of the mixture into a ball ; put the ball in the bread crumbs and roll it under the fingers to lengthen it a little ; carefully take up and pat the ends first one and then the other on the board to make cylinder shape When all have been shaped begin with the one fi rst shaped and li ft it by running a spatula under it lengthwise dip over it the beaten egg turn from one spatula to another and a gain dip egg over it that the whole sur f ace may be covered with egg then roll a second time in the c rumbs Have ready a saucepan containing hot fat ; drop a bread crumb into it and i f it browns as you count forty take out the crumb and with a skimmer put into the fat two or three of . . , . . . . . , , , , , , , . , , , , , . , , C H A PTER V COOKIN G O F TR U E P ROTEIDS C ON TI N U ED : ik w L e o ma n , w he n whe n it is ba d the re a n is , is goo ng wo rse e gg hi no t . d th EGGS hi is not ng b e tte r ; — A dolphe M e ye r, M C A , e re . . . N IN E times out of ten deservedly or undeservedly the market man must bear the odium when the meat , , is tough ; for the young housekeeper is often not su fficiently posted in buying or cooking meats to lay the blame with certainty where it belongs In the S pring however meat is largely displaced by eggs which are then fresh laid and plentiful Fresh eggs are never disappointing be they properly cooked ; for treated aright they cannot be tough Think of the wealth of variety in flavor texture and appear ance that can be evolved in food by the use of eggs They can be so treated as to give to a dish smooth solidity or an airy ligh tness and sponginess such as a breath will mar They ha rmonize with savory no less than with sweet dishes and may alike enrich and give character to a soup a salad or a n ice Verily a certain famous che f was right when he said that without the aid of eggs the artistic cook wo uld have ” to abandon his p ro fe ssi on in desp a i r . , , , . , , , . , , . . , , . , , . , Coo kin g for Two 57 But the use of eggs is by no means restricted to enriching or embellishing other dishes : their com l t h osition warrants service as e dish of the meal bu k p a nd dilution being provided in less nutritious articles G iven fresh eggs it matters not in what form they be presented as piéce de résista nce or garnish and they wil l bear the hall mark of the cook Properly cooked eggs are never tough Cooked in the shell and at a proper temperature an egg though firm enough to slice evenly is a delicate morsel Eggs thus cooked with crisp le ttuce and well seasoned mayonnaise are though frequently served an ever recurring pleasure to the palate But how few of us know egg salad at its best ! Too often the white of the egg is a shiny elasti c substance elusive of the fork that would divide it Eggs and boiling water should not form a continue d partnership ; for the result is always deplorable On the breakfast table in early spring what can be more dainty or conducive to app c tite than a fresh egg carefully poached and set above a round of bread upon which each wire of the toaster is clearly marked on the brown of the otherwise evenly toasted surface We are thinking of perfect home made bread and an egg tender though firm with its golden heart dimly seen through a thin filmy veil like covering G ive a finishing tou ch to the dish with a sprig of fresh green parsley or cress from the near by brook just released from the winter s bond a ge and the picture is complete a symphony in colo r , . , , , . , . , , , . , - , , , , . - , . , , . , , , , . - , , , - . , ’ - , , , . , Cookin g for Two 58 Though poached eggs may be varied by the use o f salpicon mixtures purées of meat fish or vegetables or by sauces these would become monotonous in time Lest this happen let us learn how to make really good omelets M uch has been said in prose and verse in praise of omelets and many a romantic incident is centred around the making of them We refer however not to the light pu ffy omelets such as anybody can evolve but to those subtle tender French creations which monks and chefs of ye olden time were wont to concoct for the delectation of themselves or their for These knights of the blue ribbon tuna te patrons b e l for the te m c o r o u was not restricted to r d n ( women ) with dextrous hand a re reputed to have f lipped the tender omelet into perfect shape and then to have tossed it onto the oval dish heated to receive it The mode rn cook unable to acquire the knack of sliding and tilting the pan to cook the egg evenly and delicately picks up the cooked portion with a fork thus letting the uncooked part touch the surface of the hot pan It was probably in some such crude way as this that the Empress M aria Louise was ma nipu lating the omelet when N apoleon taking the omelet pan from her hand and in vain attempt to imitate the deftness of the great C a réme f lipped the omelet onto the floor Chagrined at his failure he is said to have retired leaving the empress to complete the cooking in her own way In making the genuine French omelet whole eggs , , , , , , . , . , , . , , , , , , , “ . , , . , , . , , , . , , . , Cooking for Two 59 may be used ; but a preponderance of yolks is prefer able Long beating is neither essential nor desirable yolks and whites are to be simply well broken up and mixed In cooking great heat is serviceable ; but the skill of the cook must be exercised to the end that the egg be subjected to it only for an instant Salpicon mixtures ( cooked articles in bits and mixed with a sauce ) may be folded between or spread around an omelet thus adding to its volume and character Omelet pans are made of various metals ; but all things considered a thin steel pan is the best Sheet iron is often used ; but as it soon warps from heat and does not then set level upon the stove a new one is often in requisition An agate pan kept specially for the purpose ranks next to steel N or does egg cookery end with poached eggs and omelets Custards and soufilés sponge cake and éclairs a s also the cup of co fie e or consommé and the thin crusted croquette are one a nd all good or bad according as to whether we have mastered the one — great point in egg cookery te mperature Let us then make a careful study o f this chapter remember ing that it is in just such little things as the cooking of eggs and the toasting of bread that our skill in cookery is shown . , . . , , . , . , , , , . , . - , . , , - , , , - . , . P O SITI O N O F E GG S The egg is another article of food that contains a oodly proportion of proteid which is principall y in g COM , Cooking for Two 60 the form of albumin The white of the egg contains a higher proportion of albumin than does the yolk while the yolk contains more fat than does the white The other compounds are water and mineral matter Three fourths of an egg is water The one food prin ciple lacking is carbohydrate ; thus foods rich in this principle bread potatoes rice etc are the ones to be combined with eggs to make a meal complete The shell of the egg is porous ; on keeping the water of the egg in composition evaporates air enters to occupy the vacant place and the egg soon ( com ra tive ly ) spoils a p . , . . - . , , , . . , , , . H O W T O TE LL TH E A G E O F A N E GG Placed in the water the egg i f fresh will remain resting at the bottom of the vessel ; i f not quite fresh it will rest with the big end raised higher than the small end and the higher the big end is raised the older is the egg The re ason why : As an old egg gets older the water contained in the white o f the egg e va po rates and this causes the emp ty space at the thick every become enlarged The larger , , , , , . , , . Cookin g for Two 61 empty spa ce becomes the more the 1 the water till in course of time it floa ts that , i e gg r se s in . H OW TO B REA K EGGS I N C OO KI N G To break an egg take it in the right hand and cra ck the shell by striking it near the centre of one — side upon the edge of a bowl ; put the thumbs together at the crack and gently break the shell apart Take care to strike the egg only just enough to crack the shell The shell of an egg held in the left hand may be broken by striking it sharply with a kni fe held in the right hand , , , , . , , . . H OW T O S E PA RA TE TH E Y O L K F R O M TH E W H I TE Hold the egg lengthwise in the hand over a bowl while breaking the shell apart ; turn the contents back and forth several times keeping the yolk in one of the half shells and letting the white slip over the edge into the bowl , , , , . H O W T O STI R L D I N G REDI E NTS I f we put one or more articles as flour flour and egg or flour milk and egg into a bowl and move a utensil like a spoon or fork steadily round and round in the mass each time in a widening circle we call the process Stirring W hen we ca rry the utensil swi ftly through a mass containing albumin or gluten in such a manner th a t , B EA T, A N D F O , , , , , , , , . ‘ G J Hutchins in . . F ood a nd C oo ke ry, London . C ookin g for Two 62 large portion is turned over at each stroke a quan tity of air in minute bubbles is entangled in the elas tic proteid thus making the mass very light We call this process Beating After an egg and particularly the white of an egg is beaten we may wish to incorporate it into other ingredients without loss of the air that has been beaten into it To do this turn the egg into the dish o f ingredients put in a spoon edgewise turn it and li ft up the ingredients and egg and turn them over ; t e peat this until the mass is evenly blended together We call this Folding The principal articles that we wish to fold into othe rs are the whites of eggs beaten dry and heavy cream beaten solid a , , , . , . , , , , . , , , . . , , . , B EA TI N G E GG S W hites of eggs alone may be beaten more firm than whites and yolks together or yolks alone Often i f a small portion of yolk be left in a bowl containing several whites it will be impossible to beat the mass to a firm consistency Whites of eggs cannot be beaten dry unless the bowl and beater be perfectly dry and clean For slightly beaten eggs Slightly B e a te n Eggs the yolks and whites are not separated Eggs are slightly beaten when a full spoonful can be taken up We ll B e a te n Yo lks Yolks are well beaten when they are light thi ck and lemon colore d White s B e a te n D ry Whites are beaten dry when . , , . . . . . , , . - , . . , Cookin g fo r Two 63 the mass does not slip from the dish turned upside down Ute nsils fo r B e a ting Eggs A fork whisk per fo ra te d spoon or Dover egg beater are the utensils commonly used in beating e ggs When whites of eggs are beaten dry the mass will be larger if it be beaten with one O f the first three utensils but it will take a longer time to do the work than with the Dove r egg beater C O O KI N G E GG S In our first lesson we noted that albumin was tough ened by a high degree O f heat If you set a saucepan of cold water over the fire put in a the rmometer and then break an egg into the water you can note how the consistency O f the egg changes as the water heats As a study in the cooking of eggs it might be worth while to cook several eggs on di fferent occasions transferring them from the water with a skimmer to a slice O f toast when the thermometer registers I 180 and 2 12 re spectively As far as solubility has a bearing on the subject a raw egg is more digestible than one that has been cooked ; but for other reasons people in general prefer to have the albumin in egg s slightly coa gulated by heat . . , , , . , , , . . , , , . , , , , , , ° ° . , , . S H ELL , S O FT, M E D I UM , ETC EGG S C O O KE D I N . Take a granite ware saucepan holding rather ( ) more than one quart In it heat one qua rt O f water to the boiling point remove the saucepan from the I , . , Cookin g for Two 64 fire and lower an egg into it cover closely and let it stand six minutes for soft cooked and eight mi nutes for medium cooked eggs W ith two eggs let stand eight minutes for soft cooked ten minutes for me dium cooked and half an hour if the eggs are to be used in salads for a garnish etc 2 Take two saucepans the same as above Heat ( ) the water in each to the boiling point remove from the fire and lower into one an e gg from a refrigera tor and into the other an egg from the wa rm room ; cook as before six minutes then compare the con sistency of the two eggs Why this di fference ? In a similar manner we could learn that in (3 ) order to have unifo rm results the conditions must not vary ; i e the kind of saucepan number of eggs in a saucepan the quantity of water as well as the temperature O f the eggs must be the same each time , , - , - , . - , , , - , , , , , . . , , , , . , , . , , , . . , , , , , . Po a c he d Eggs, a nd Eggs R e move d fro m the S he ll a nd C oo ke d with W hite a nd Yo lk D istinc t a nd Se pa ra te P O A C H ED EG G S O N T O A ST Rub over the bottom of the frying pan with a bit of butter and pour in about a pint O f boiling water ; a dd half a teaspoonful O f salt and a teaspoonful of vinegar Let this stand where the water will keep hot but not boil Break in two eggs being careful to strike the shell only enou gh to crack it without disturbing the yolk Le t stand until the eggs a re se t , . , , . . , Cooking for Two 65 on the bottom then loosen the egg from the pan by carefully pushing beneath it a spa tula or griddle cake tu rner to avoid too much cooking on the bottom then let stand until delicately cooked throughout Have ready two slices of bread toasted to a golden brown Wet the edge of each slice in salted boiling water set these upon the plates made warm dot wi th bits of butter and with a skimmer remove the eggs from the pan to the toast Add a bit of parsley or cress and i f de sired a dash O f black pepper to each and place at once upon the table , , - , , . , . , , , , , , . , . E GGS P O A CH ED IN C R EA M Set a small frying pan containing a scant cup of thin cream into a dlsh of boiling water When the cream shows tiny bubbles at the edge add one fourth a teaspoonful of salt and break in two fresh eggs When the white becomes set a little separate the eggs from the pan with a spatula and when they are set throughout ( this can be told by noting the condition of the eggs when the pan is gently shaken ) remove them to two rounds of toast ; pour the cream over the whole and set at once upon the table ‘ . - , . , , , , E GG S . P OA C H E D IN F A T O R F RI ED Wh e n we remember the low temperature at which the albumin in egg is coa gulated it is evident that the fat in which an egg is to be cooked need not be very ho t M ost housekeepers whether y oung or old f ry , . , , Cooking for Two 66 eggs in too hot fat Fat that sputters when an egg is broken into it is much too hot for the purpose Olive oil as it does not burn until heated to a very high temperature is the best possible medium for frying purposes Care must be exercised in its use for there is no change in its appearance even when hot enough to brown any article put into it Fat tried out at a low degree of heat from bacon ham or salt pork care fully poured from the sediment in the pan is a particularly good medium for fryin g eggs Break the eggs into the fat and cook in the same manner as when poaching in water I f the fat does not cover the eggs dip it over them with a tablespoon If the fat used in this cooking be at the proper temperature and has never been raised to too high a degree of heat the eggs will be discolored no more than when poached in water Serve fried eggs with bacon ham spinach etc , . . , , , , . . , , , , , . , . , . , , . , , . Eggs C o o ke d with S cra mble d . W hite O me le t a nd Yo lk M ix e d u n h P F re c ffy ) , ( LE D E G GS R E F O R M E D STY LE Turn four tablespoonfuls of milk or thin cream into an agate frying pan and a dd half a teaspoonful of salt Beat four eggs with a silver fork just enough to break the yolk thoroughly Then turn the egg into the hot milk Cook over a gentle fire stirring as the egg thickens and adding now and then a bit o f but ter until two tablespoonfuls have been used When S C RA M B , , . . , . , , , , . Cooking for Two 67 lightly set turn on to a hot serving dish and serve at once . W I TH VA RI A TI O N S Cooked ingredients as chicken ham smoked ton gue sardines or anchovies chopped or cut in bits peas asparagus tips green or red peppers parsley the o latter chopped fine small cubes of fried t w ( ) bread and small cubes O f hot bacon may be added to eggs before scrambling Peppers are usually cooked in butter until so ftened before being added to the eggs S C RA M B LE D E GG S , , , , , , , , , , , , . , . N E RA L VA RI ETI ES O F O M ELET Of omelets there are two general varieties — French and pu ffy these are distin guished by the manipulation O fthe eggs both in beating and in cook ing In the French omelet the eggs are beaten simply to mix well the whites and yolks no attempt being made to secure lightness ; in the pufly omelet all the air possible is beaten into the eggs and the cooking is conducted in a manner to retain the air i f possible to the oment of eating For a particularly tender omelet use a greater number of yolks than O f whites GE , , . , , , m . . N C H O M ELET In making a French omelet much depends on the condition O fthe pan The inner surface needs be so smooth that when the pan is shaken over the fire the F RE , . , , Co oking for Two 68 cooked mixture will slide upon it ( forming creases where it doubles upon itself ) thus letting the un cooked portion down upon the hot surface A stee l pan is pre ferable and should be kept for this purpose alone After using rinse out thoroughly with hot water and dry and polish with fine soft tissue paper Small omelets are handled more easily than large ones Beat two eggs and the yolks of two more with a kitchen spoon or silver fork until a full spoonful can be taken up Add one fourth a teaspoonful of salt three tablespoonfuls O f water and a dash O f pepper i f desired M ix thoroughly then strain into a bowl Have a tablespoonful O f butter melted in the omelet pan Bring this forward to a hot part of the range let stand a minute then turn in the egg mixture Shake the pan back and forth with one hand and with a spatula or thin kni fe in the other separate the cooked egg from the pan at the edge so that in shaking the uncooked egg may at this point run down on to the hot pan Raise the side o f the pan next the handle in shaking forward and lower it when the pan is brou ght back When nearly creamy throughout roll the omelet let stand a moment to color a little then turn on to a hot serving dish A bit O fbutter added at the last moment will aid in giving color to the omelet , . , , . , , . . , - . , , , . , . - . , , . , , , , , . , , , . , , , , , . . U F F Y O M ELET F O R TW O Beat t he yolks of four eggs until thick and lemon colored ; add a dash O fpepper one fourth a teaspoon P , - Cooking for Two 70 RA GE A S G E T H N N U L N E E T O F Y M F P O C O O KI G A On account of the air beaten into the eggs a pufly omelet presents a braver appearance than does the French omelet made of the same number of eggs ; also the knack of making it success fully is easily acquired But i f the oven be not heated for some other purpose it seems wasteful to heat the oven To obviate heating the oven manage in this way : Two stove lids are required When the omelet is set place the lid over the pan which should not be too shallow letting it rest on the edge of the pan then set the other lid over the fire with the omelet upon it D o not h a ve the upper lid too hot , , . . , , “ , . , , , . “ . Q U ESTI O N S How does this 1 The shell of an egg is porous occ a sion the spoiling o f eggs ? 2 Why are eggs pa cked with the small end down ward ? Why can the freshness of an egg be determined 3 by shaking it ? If tenderness be desired in a product as dough 4 ( nuts cookies should whites or yolks of eggs predominate in the mixture ? Why ? y Why is a larger number o f olks than o f whites 5 preferable in omelets and custards ? 6 How ma y eggs broken into cups be poached in the oven and avoid overheat ? a n Should you uncooked ingredients to a dd 7 omelet ? . . . . . , . . . , Cooking for Two 71 A DDITION A L REC IP ES FOR C OOKI N G EGGS W I TH EG GS C R EA M I N RA M E Q UI N S Butter ramequins holding one two or three eggs as desired For three eggs scald a scant half a cup of thin cream or rich milk Scald the milk in the rame quin or use a saucepan and turn the milk into the rame quin Break in three eggs sprinkle a few grains of salt over the whites and set the dish into a moder ate oven Ifthe dish is raised on little feet from the bottom of the oven it may go directly into the oven A ramequin like the one shown in the illustration holding three eggs should be surrounded with hot water during the cooking When the egg begins to set sprinkle the surfa ce with grated cheese and return to the oven to finish cooking , . . , . ! . , . , , , . , . LA TE S UM M ER B REA KF A ST DI SH Peel three tomatoes and cut out the hard piece around the stem end Set in a well oiled broiler and cook over a rather dull fire until hot throughout turn ing often to avoid burning Dispose on a serving dish Set above each two pieces o f tomato an egg carefully poached in salted water and dispose a slice of broiled bacon above and below the eggs I f pre ferred the tomatoes may be cooked in the oven A , - . , , . . , , . , . PO A C H ED E GGS W ITH A SPA RA GU S Have ready a small bunch o f hot boiled asparagus 1 See page and two or three slices o f toast ( 74 ) , . Cooking for Two 72 D ispose the aspara gus on the toast with the heads all the same way Over the aspara gus pour three fourths a cup of white Bechamel or drawn butter sauce and set an egg carefully poached in water above For variety substitute cooked celery ( stalks cut in inch lengths ) peas string beans chicken fish etc for the asparagus All of these should be stirred into the sauce and then set in place on the toast - . , ' . , , , , , , . , . . W I TH E GG S r v e S e ( w i th b re a d o r ro NA C H kf t B SPI ll s a P U R EE h Lunc a st or re a e on ) Chop fine and press through a sieve half a cup of cooked spinach Season to taste with salt pepper butter and a dash of lemon juice When thoroughly mixed and hot use to line buttered egg dishes or small casseroles Break into each ne st a fre sh egg sprinkle the whites of the eggs with a few grains of salt and set to cook in a moderate oven Serve when ” the egg is set , . , , . - , , . , . . CHAPTER VI COOKI N G OF TRU E PROTEIDS C ON TIN UED : F IS H FIS H is neither palatable nor wholesome unless it be well cooked ; it is cooked enough when the flesh will separate easily from the bones When this condi tion is reached the coagulation of the nitrogenous juices has been carried far enough and the fibers — under proper conditions of moisture are reduced to a gelatinous consistency The fibers of all varie ties o ffish being short the flesh is always tender The varieties that are deficient in fat halibut cod had dock bass pickerel etc ( we do not refer to shell fish ) are easily digested The main thing that claims our attention in the cooking of fish is the coagulation of the nitrogenous juices with as little loss O f these juices as possible W hen fish has been cooked in water the water should be used or the process is extremely waste ful . , . . , , , , , , , , . . . , . N OF F I SH F O R C OO KI N G Slices of fish re quire but little attention ; wipe them with a damp cloth or let cold water from the faucet run over them then wipe dry Whole fish e ven when P RE P A R A TI O , . , Cooking for Two 74 cleaned at the marke t will need more scrupulous ca re ; wash thoroughly inside and out then i f any blood re mains on the inside along the backbone wa sh again and wipe dry To sk in remove the head a nd cut down both si des of the fins on the back the e nt ire length o f the fish Pull O ffthis strip loosen the skin below the head and pull it o ff first on one side and then on the other Then with a sharp kni fe scr a pe the flesh from the bones and nothing unedi ble will remain on the flesh B R O I LE D F I S H Any fish that presents when dressed a thin flat appearance as mackerel bass or blue fish or a fish that may be cut in slices a s halibut salmon or sword fish may be broiled While a ll the fish mentioned may be broiled pre fere nce would be given to an oily fish as it is not easy to ba ste a fish while broiling a nd a dry fish can ill a flo rd to lo se any o f its juices M a ck e re l salmon and blue fish are especially good for broiling A whole mackerel but slices of salmon and blue fish should be purchased Sometimes it is possible to buy half a blue fish cut lengthwise of the fish Half a four pound fish may not be too much for two as the portion left over makes a most palatable salad , , , , . , , , . , . . , , , , , , , , , . , , . , , . , . , . - , ' . L E D B LU EF I S H Hea t the broiler and rub over the wires on the inside with a piece of fa t s a lt pork Set the fish in lace and the broiler over the coals or under the gas p B ROI . , Cooking for Two 75 flame with the flesh side towards the heat and rather close to it After a few seconds less than a minute draw the broiler farther from the fire to finish the cooking Over the coals turn the broiler occasionally to cook the skin side O f the fish As the sk in burns easily the cooking must be done largely on the flesh side Whenever the flesh side is to be turned to the coals brush it over with a little melted butter Cook from fifteen to twenty minutes When the fish is cooked remove the broiler to a zinc covered table or board ( a labor saving article the value o f which in a kitchen can scarcely be estimated ) or to a large agate or tin dish then press the back of a four pronged fork down upon the fish in such a manner that two prongs of the fork will be on either side of a wire of the broiler now gently draw the fork down the wire the full width of the fish thus separating the flesh from the wire o f the broiler ; repeat this with e a ch wire on one side then turn the broiler and repeat on the other side when the fish may be slipped — skin side down from the broiler to a platter made hot to receive it Spread the fish with maitre d hOte l butter and serve at once , , . , , , . , . , , . , . . - , - , , , ' , , . ’ . LED H A L IB UT O R O TH ER S LI C ED F I SH Heat and oil the broiler as above ; brush over both S ides o f the halibut with butter or salt pork fat then set in place in the broiler ; cook ten seconds and turn ; repeat this for three or four minutes then baste with fa t and draw farther from the fire and let cook about B RO I , , Cooking for Two 76 fiftee n minutes turning each three or four minutes Use a four tined fork to separate the fish from the broiler ( see preceding recipe ) and slide to a hot plat ter Spread with maitre d hOte l butter ( page 196 ) a nd serve at once . , - ’ . . LLETS O F F I S H Have thin pieces of fish freed from fat and bone ; season with salt and pepper i f approved and i f the flavor be agreeable rub each fillet with the cut side o f an onion Have ready sifted bread crumbs from the center of a loa f of bread and an egg beaten and diluted wi th two tablespoonfuls of water ; dip the pieces of fish m the egg then in the crumbs to cover them completely then shake o ff superfluous crumbs Dip a frying basket into a kettle of hot fat set it on a tin plate and in it dispose two or four pi e ces of fish ; lower the basket into the hot fat o f which there should be enough to cover the fish and let cook from three to six minutes If the fish be no t ro lled three or four minutes of cooking will be enough Rolled fillets will t a ke from four to six minutes F R IED FI , , . , , , . , , , , , . . . TE S TI N G F A T F O R F RY I N G When the bowl ( a Scotch bowl costing about 3 5c is the best shaped and most durable utensil that can be had for frying ) of fat has been over the fire for a little time after it has melted drop in a crumb o f b read ; i f the bread browns on one side while you . , Cooking for Two 78 and wipe it carefully Dredge a board with Indian meal or white flour and shake on a li ttle salt then lay the slice of fish in the mixture ; pat it a little that it may take up the flour or meal and salt then turn it over that the other side may be covered in the same manner Have ready a frying pan of such width that it will take the full length of the slice of fish ; in this cook a slice of fat salt pork until the fat is well tried out ; put in the fish and let cook over a steady fire until well browned on one side then turn the fish and brown the other side The fire must not be too hot or the fish will be burned I f it is not hot enough the nitrogenous juices will run from the fish and the slice will not hold together Properly cooked the fat will not be absorbed and the fish may be easily turned and li fted from the frying pan in perfe ct shape . , , , , . , , . , . , . , . ’ S A UTED B R O O K TR O UT Clean the fish by slitting them open in front a fter the heads have been removed After all have b e en cleaned dip the fingers in salt and take hold o f the top of the back bone with the left hand then with a kni fe in the right hand separate the ba ckbone and small bones att a ched to it from the flesh by scraping or pushing the fle sh from the bones W a sh in salted water dry on a cloth then roll in Indian meal to which a little salt has been adde d; lay side by side in a frying pan containin g hot salt pork fat to cover the bottom o f the dish ; let brown on one side and then turn to brown the other side Properly cooked , . , , , . \ , , , , , . Cooking for Two 79 these will absorb no appreciable fat Smelts may be cooked in the same way though these are quite as O ften egged and crumbed and cooked in deep fat The bones are not always removed a s the y ca n be easily taken out after cooking . , - - . , . LI C E O F S A L M O N B O I LED Butter a piece of cloth large enough to take a slice o f salmon ; tie the cloth securely at the corners and lower it into a saucepan containing enough lukewarm water to cover the fish ; add a teaspoonful of salt c over the saucepan and heat qui ckly to the boiling point then let cook six or eight minutes Li ft up the cloth with a fork under the kno t ; let drain well then remove to a tin plate untie the knot and turn the fish o n to a hot folded napkin set on a hot plate Cook o ther fish in the same manner the time o f cooking depending upon the thickness of the fish A thick piece o f salmon weighing two or three pounds should be cooked nearly half an hour Se rve with boiled potatoes a nd egg or caper sauce S , , , . , , , . , , , . . . NA L REC I PES F O R C O O KI N G F I SH From June to Janua ry black bass and pickerel ab ound in most o f our inland ponds a nd small lakes You or the other member O f your family ma y enjo y fishing for them and as they well dese rve care fu l cooking we will notice them first A DDITI O . , . Cookin g for Two 80 L Remove the head and tail from the fish ; with a sharp pointed kni fe cut down the entire length of the front and empty the contents ; cut o ff the fins and with the back of the kni fe and the fingers work out the backbone and the small bones attached to it ; cut the flesh down through the center of the back then with the back o f the kn i fe push the flesh from the skin thus making two long fillets Leave these whole or cut them in two or three pieces each according to the size of the fish L ay them in an agate or earthen dish pour over them one or two tablespoonfuls of oil and a tablespoonful o f vinegar ; sprinkle them with slices o f onion and parsley branches cover and set aside in a cool place for an hour or two or until the next morning Drain the slices roll them in flour season with salt and pepper and set into a fry ing pan containing two or three tablespoonfuls o f hot fat Fat tried out o f salt pork is parti cularly good for this purpose Cook over a brisk fire until browned on one side then tu rn and brown the other side The fillets may also be egged and crumbed and fried about five minutes in deep fat They may also be baked in the oven by the recipes given for cookin g black bass S e rve with sliced tomatoes or cucumbe rs or with tomato sauce F RI E D PI C KE RE , , , , , . , , . , , , , . , , . . , - . - , , . , , , , . PI C KEREL Cook a cup and a half of stewed or fresh tomato half a green pepper pod and ha l f an onion each TO M A TO S A U C E F O R F RI ED , , , H ROL LED T F ALI BUT I LL ETS S TEA x or R U FF LE D F ISH ” . — P a ge B LAC K B A S M O U S SE . S 7 5 . — Pa ge — P a ge 91 . 83 . Cooking for Two 81 li ced fine also a bit o f lean ham i f at hand ten or fi fteen minutes then strain and use the purée with two level tablespoonfuls each of butter and flour in Season with salt and pepper a s m aking a sauce needed s , , , , , , . . LL ETS O F B LA C K B A SS W ITH B REA D STUFF I NG Remove the head of the fish ; with a sharp pointed kn i fe cut through the entire length of the fish under neath and thus emp ty the contents ; cut the fish down the entire length of the back on both sides of the fins and take out this strip ; loosen the skin all around the edge on one side of the fish rub the fingers of the — right hand in salt if they are damp the salt will stick to them then pull the skin from the side of the fish made ready I f at any place it does not separate from the flesh push it with the kni fe Re move the skin from the other side in the same way Then commencing at the top push and scrape the flesh from the bones keeping the flesh on each side as whole as possible Wash and break up the bones and put them in a saucepan over the fire with cold water to cover ; add two slices of onion four of carrot and a sprig of parsley and let simmer an hour or longer Wash the two fillets of fish and dry them on a cloth Put some bits of butter ( about a table spoonful ) in an ea rthen baking dish ; on these lay a slice o f the bass put on this a layer of bread dressing and above this the other fillet o f fish ; dot it with bits o f butter or strips Of salt pork and set into a FI , - , , , , . , . . , , . , , . . , , , , Cooking for Two 82 hot oven Bake about twenty five minutes reducing the heat after five or six minutes Baste with some of the fish broth in which a little butter has been melted every six minutes Just before the fish is baked spread half a cup of cracker crumbs mixed with three level tablespoonfuls of melted butter over the top o f the fish and return to the ove n to brown the crumbs For the sauce melt two tablespoonfuls O fbutter ; in it cook two level tablespoonfuls of flour and one fourth a teaspoonful each o f salt and pa k r a f i then add three fourths a cup O fish stock and p one fourth a cup of cream Stir until boiling then beat in a tablespoonful of butter Serve cucumbers French pickle or Philadelphia Relish at the same time Two slices of halibut may be cooked in the same way - , . . , , . , , . - , , - , - , . , . . . B RE A D S TUF F I NG F OR B LA C K B A SS O R OTH ER F ISH Pass enough bread freed from crust through a colander to fill a cup ; mix with this two crushed sage leaves a bit o f thyme or sweet marjoram one fourth a teaspoonfu l each of salt and pepper a nd one third a cup of melted butter , , , , , , , , - . V E W I TH F I S H Le t the cucumbers sta nd an hour or more in very cold or ice water Remove the skin with a handy slicer to give a channeled e fle ct a nd cut in thin even slices For one medium sized cucumber rub over the C U C UM B E R S T O SER . , . , - , Cooking for Two 84 a dish s quee z e over them the juice of half a lemon put slices of onion between and set them aside in a cool place until ready to cook Then roll the fillets separately and loosely into turban shapes put bits o f salt pork over them and set to cook in a hot oven After four or five minutes baste with salt pork fat and reduce the heat Let cook about twenty minutes basting five times Leave two tablespoonfuls o f the fat in the pan a fter the fish has been taken out ; add to this two tablespoonfuls o f flour and one fourth a teaspoonful each of salt and pepper and cook unti l frothy then add a cup of broth made from the bones bits of onion parsley and a few slices of carrot and cook until boiling Add two tablespoonfuls of capers or fine chopped cucumber pickles Se rve in a fish boat or bowl , , , , . , , . , , . . - , , , , , , , . - . . LK A slice of halibut or fillets of bass or pickerel are particularly good baked and basted during the baking with cream or milk Use an earthen baking dish A pa rticularly good dish ( sa rra gue mine s ware ) brown outside and white inside is shown in the illustration ” of Rolled Fillets o f Black Bass Rub over the bottom o f the dish with butter ; lay in the fish put in a few thin slices o f onion and pour in thin cream milk will do to nearly cover the fish L et cook ( ) about fifteen minutes Baste once or twice with the cream Salt when nearly cooked Do not have the oven too hot F I S H B A KED I N C R EA M O R M I . . , , , . , . . . . . Cooking for Two 85 C REA M E D FI S H I N S H E LL S, P O TA T O B O R D E R n r r rs D n e r u e o u e a t h pp c i r o n o L u n c e o S ) ( , Cook a pound of fresh haddock in a cup of water to which a slice of onion and a tablespoonful of lemon juice have been added Remove from the liquid when the flesh separates easily from the bones or in about Discard the skin and bones and sepa te n minutes rate the fish into flakes Use the liquid in which the fish was cooked with one fourth the measure o f cream in making a cup o f white sauce Allow a cup o f sauce for each generous cup of the fish M ix part of the sauce with the fish and dispose it in buttere d scallop shells Spread a little more sauce over the top then pipe mashed potatoes around the edge of the shells Brush the potato with the yolk of an e gg beaten and mixed with a tablespoonful of milk and se t the shells in the oven to brown the edges of the potato Serve at once with a slice of hard cooked egg or a hot poached egg in the center of each Brushing the potato with the beaten yolk of egg is used mainly with an eye to the appearance of the dish ; thus treated the potato will brown more quickly f f yolk of egg is quickly a ected by heat but o f ( ) course it may be omitted This dish need not ne ce s sa rily be made from fish cooked for the pu rpose It is a particularly good way in which to use left over fish F RE S H C O DF I S H B R O I L ED In ordering the co dfish a sk the dealer to remove the backbone Heat the broiler very hot oil it thor , , . , , . . - , , . . , . , , . , - . . , . . “ . , . , Cooking for Two 86 oughly lay the fish upon it and let cook from fifteen to twen ty minutes the greater part of the time upon the flesh side but tu rning several times and basting it with butter When thoroughly cooked carefully loosen from the broiler and slide on to a hot platter ; sprinkle with salt and spread over it the following butter , , , . . R ED PEPP E R B UTTER Beat one fourth a cup o f bu tter to a cream ; gradu ally beat into it the pulp from cooked red peppers scraped from the skin and seeds to give the color and flavor desired Finish with a tablespoon ful of lemon juice added a few drops at a time For the dish shown in the illustration chilli peppers the length of the finger were used These come put up in small bottles imported from England They are of good flavor and may be used in prepari ng a ncho vy sand wiches or canapés tom a to s a uce rechau ffes of meat or fish or in Philadelphia relish or other recipes W here green peppers are called for - , , . , . , , , . , . , , , , . LM O N S TEA K B A KE D Select a slice from near the middle of the salmon Have it cut about three fourths an inch thick Such a slice will weigh from half to three quarters of a pound Butter an agate pan lay the steak upon it a nd pour around about half a cup o f boiling water ; to which a teaspoonful of lemon juice or vinegar and a scant half teaspoonful of salt have been added Butter a p iece o f w a xed paper and la y over the fish SA , . - . - . , , , . . Cooking fo r Two 88 tablespoonfuls of butter cook in it two level table spoonfuls of flour one fourth a teaspoonful each o f salt and pepper and gradually add one cup of milk Reheat the fish in the sauce To serve a u gratin put the fish and sauce into a buttered a u gratin dish in alternate layers having the last layer of sauce Cover with cracker c rumbs ( one third a cup to three table spoonfuls o f butter ) mixed with melted butter and set into a hot oven to brown the crumbs , - , , , . , , . , , . - , . , LE Any fish from which pieces about three inches square may be taken can be used for this dish S almon cod haddock and halibut are all available in most markets Remove all skin and bone from the fish ; put these over the fire in cold water to cover and let simmer M eanwhile peel four small onions cover with cold water and let boil ten minutes then drain a nd add to the saucepan of fish trimmings to cook for an hour or until nearly tender Peel four pota toes and cut them in quarters lengthwise Cover with boiling water and let boil three minutes then drain rinse in cold water and drain again Put the pieces of fish of which there should be a pound or more into the casserole add the onions and the pota toes a teaspoonful o f salt and a dash o f black pepper and strain the fish broth over the whole A carrot cut in quarters or slices according to size cooked half an hour and drained may also be added Co ver a nd let cook ha l f an hour F RES H F ISH EN C A S S ER O . , , . , . , , . . , , , . , , , , , . , , , . . Cookin g for Two 89 LL S W ith a silver fork pick remnants o f cooked fish into bits and sprinkle with salt and pepper Pass through a vegetable ricer a few hot boiled potatoes ; to those add a little fish sauce i f at hand or cream or butter also salt and pepper and beat as for mashed potato To the fish add just enough of the hot potato to hold the fish together Shape the mixture into balls ; roll these in fine crumbs then cover them with an egg beaten and diluted with its bulk o f milk or water and again roll them in crumbs Fry in deep fat ; serve with Philadelphia relish or tom a to catsup F RE S H F IS H BA . , , , , , . . , , , . . S A LT C O D F I S H , C R E A M E D I cup o f M c up 2 ta fish, of milk flkd bl po nful es o a s I e of M bl p ta e s oon fuls of flour 1 e gg b utt er Let the flaked or picked fish stand in cold water several hours or over night Let heat gradually in the water W hen the fish begins to shrink drain and turn into a sauce made o f the butter flour and milk An egg beaten slightly and another table spoonful o f butter ( one or both ) may be added at the last Do not let the mixture boil after the egg is added Stir constantly until the egg thickens the sauce a little . . , , . . . . SA LT M A C KERE L C O O KED I N M I LK Le t a mackerel lie flesh side down overnight in cold water In the morning drain and dispose in an , . , Cooking for Two 90 agate pan where it will lie flat ; cover to the depth of one fourth an inch with fresh sweet milk and let simmer very gently on the ba ck of the range or in the oven about twenty minutes Serve with plai n boiled or baked potatoes O ften half a large mackerel will prove better than the whole of a small one Left over bits o f the fish are good in a potato salad or with yolks of eggs a s a sandwich filling - , , , . . . . S H A D O R O TH ER F I S H R O E B A KE D I N T O M A T O S A UC E Cut fine a small onion and a green or red peppe r and cook in two tablespoonfuls of butter until so ft e ned and ye llowed then skim from the butter and Above sprinkle over the bottom o f an a u gratin dish the vegetables set two fresh shad roe Have ready a cup O f hot tomato sauce ; pour this over the roe Le t bake about half a nd set the dish into the oven Baste four or five times with the sauce as a n hour roe is proverbially dry Serve in the baking dish W hite or b rown sauce may replace the tomato , . . . , . . . . FI S H M O U SSE ble spoonful s of butt 3 ta bl po n ful o f fl u f n u sa lt t e a p f l o o M p l p pp n f f o e t a oo u M I M up f fi h b oth 3 ta er es s e c M r er s s s o white r w ha libut of I e gg, white of I e b un e a te n gg, b ea te n dry u d bl m M M t p n f ul f a l t f Th y lk gg 2 t bl p nf ul f b utt I t a spo nf ul o f l mon j ui c up o f o e e a s oo o cup o f ra The o s o The s o e o a e s oo e o c re a s o 2 s e s o e er ce Cookin g for Two 92 F RE S H A fish l t po k I t I M up li d pota to I pi nt f h t milk S l t nd p ppe we ighing a bout 2 po un ds or a bo ut po un d a 2 li d of s ce oz of . o fis h M an C H OW D ER FI S H fa t sa c s S o onion a a r es ce o e r This dish is at its best when made of a whole fish as the broth is richer when it contains the gelatinous matter from the bones Fresh water bass and pickerel or cod and haddock from the salt water are all suit able Skin and bones should be removed to leave the fish in a solid piece or pieces ; cut the fish into pieces about two inches long and set aside Cover the head and bones with cold water heat slowly to the boiling point then let simmer an hour or more Cut the pork into quarter inch cubes and try out the fat ; add the onion sliced a nd let cook u ntil delicately browned ; strain the water from the bones over the contents o f the frying pan and let simmer a few moments then strain this over the pieces of fish Put the potatoes over the fire in cold water to cove r ; let heat quickly to the boili ng point and boil three min utes ; drain rinse in cold water and add to the fish ; cover and let cook about ten minutes or until the potatoes are tender Add the hot milk and season ings , . , . , . , . , - , , , . , . . , CHAPTER VII OKIN G CO O F TRU E P ROTEIDS C ON TIN U ED : M EA T WE know that some cooked meat is tender and some so tough that it seems impossible to divide it with the teeth We also know that some pieces of meat naturally tough may become tender i f cooked in certain ways rather than in others as a piece of round steak may be tough when broiled and tender i f braised or stewed To know how to select tender cuts of meat or to choose the method of cooking adapted to give the best results with the cuts at hand one must know the situation structure and use of the various parts of the creatures used for food How ever a t this time we shall consider the subject only in the most general way Outside o f game we use for food under the terms bee f veal mutton lamb pork and poult ry the flesh of beeves calves sheep lambs swine and fowl The general structure o f all these is the same vi z a frame work of bone encasing and protecting the vital organs padded on the outside with fat and muscle or lean meat This lean meat (muscle ) rather than bone or fat is the portion that interests us principally . , , , , . , , , . , . , , , , , , , , , , . , , , , . , , . Cookin g for Two 94 Perhaps we can best understand the construction of lean meat i f we obse rve first a whole joint of meat as a shank of beef In structure the muscle seems to be composed of layers and bundles o f small fibers ; these under the microscope are shown to be tubes filled with matter in solution The walls of these tubes are elastic a l bumino id and the contents water holding in solution proteids salts and extractives ; these last give the characteristic flavor to the difie re nt varieties of meat The fibers or tubes are covered and bound together by a very fine network of white connective tissue ; the quanti ty of tissue varies with the length of the muscle fibers long fibers needing more tissue to hold them in place than short fibers In the breast of chicken where the fibers are short there is but little connective tissue Connective tissue is largely made up of colla gen which containing nitrogen and thus classed as a proteid difie rs from true pro te id in that it is softened by high heat in the presence of moisture and becomes gelatine In cooking meat w e wish ( I ) to coagulate the proteids in solution in the tubes and ( 2 ) to loosen the fibers that they may fall apart easily by chan ging the connective tissue which holds them together into gelatine We know that use strengthens muscle and makes it firmer ; and we are wont to associate strength and firmness with the connective tissue ; thus age and work thicken and harden connective tissue and render , , , , . , , . , , , . , , . , . , , ' , , , . , , , , . , Cooking for Two 96 lowering the temperature the juices within may be cooked just enough to jelly them and change the color from bright red to a dull brownish hue , , . LED S I RL O I N STEA K Choose a small steak with tenderloin on one side Wipe it a nd have it cut one inch and a quarter thick carefully with a cloth wrung out of cold water and fthe flank end and any excess o f fat Heat the cut o f broiler Rub the wires of the broiler with a bit of the fat then put in the steak having the rim of fat towards the open front o f the broiler that when the meat is held over the coals the melting fat may run down upon it to baste it Place the meat over and near the coals ; let cook ten seconds then turn to cook the other side ten seconds ; repeat for three minutes then move the steak farther from the coals and cook from eight to ten minutes Remove to a hot pla tter and spread over the meat M aitre d H Ote l Butter ( See page B RO I , . , . . , , , , . , , , . ’ , . LE D L A M B C H O P S Prepare and coo k as above except sho rten the whole time of cooking to from six to twelve minutes a ccording to the thickness o f the chops B ROI , , . LED B EEF C A KES Put a small piece of steak cut from the top of the round upon a board ; with a dull kni fe scrape the B RO I , , Cookin g fo r Two 97 meat pulp from the connective tissue on one side then turn and scrape the pulp from the other side leaving the white fibrous mass on the board Season the pulp with salt mix thoroughly then shape into small flat cakes Broil these in a hot well oiled broiler K eep the edge of the cakes as thick as the center ; or it will dry out too much in cooking These require but a few minutes broiling They may also be pan broiled , , . , , , - , . . . ’ - . . L ED B E EF C A KES Have a cast iron frying pan very very hot ; rub it over with a bit o f fat but leave no fat in the pan ; put in the cakes turn as soon as the outside is sca re d a little keep the pan very hot and keep turning the meat until the outside is browned somewhat Set on a hot platter and season as steak PA N - B RO I - , , , , , , . . LED M UTTO N C H O P S Prepare the frying pan as above and cook the chops in the same manner as the beef cakes Cook from six to eight minutes according to thickness The outside should be brown the center juicy and slightly red I f the chops are from a young creature cook a little longer and do not leave the center red PA N - B RO I , . , . , , . . H A M B U R G S TEA K A LA TA R TA RE Scrape the pulp from the nerves and fibers o f a pound of choice round or rump steak and chop the pulp with one fourth a pound o f beef marrow ve ry - Cookin g for Two 98 fine Chop fine half a green pepper pod and a sli ce of onion ; cook these in a tablespoonful o f hot butter until yellowed and so ftened ; do not brown them Add these to the meat and marrow with half a tea spoonful o fsalt mix thoroughly then shape into four balls ; press the balls into flat cakes with a depression in the ce nter Rub over the bottom of a hot iron frying pan with a bit o f suet then put in the meat and break the yolk of an egg into the depression in each ; baste the yolks with a little melted butter and set the frying pan into the oven ; let the meat and eggs cook about five minutes then remove them to a hot se rving dish pour over a cup and a half o f hot brown or tomato sauce and serve at once This will serve three or four people - . . , , , . , , , - , , , . . P LA I N HA M B UR G S TEA K \ Pre pa re the meat as in the preceding recipe or pass the beef through a meat chopper ; add the salt and i f approved a little onion juice and mix thor oughly Press the meat (this may be done nicely on a meat board ) closely together into a flat oval shape Be care ful to a bout three fourths of an inch thick have the edges just as thick as the center Heat the broiler and rub the inside o f the wires with a bit o f fat Loosen the meat from the board with a spatula then se t it in place in the broiler Cook about eight minutes In the gas oven turn once Over bright coals turn each ten seconds for hal f the time then , , , , . , - . . , . . . . , Two S E TS BOI L E D LA M B FO R S CRA G EN D or S W EE T B RE A D S Two , T . — P a ge U R N I P A N D A RROT C . 104. — P a ge AN D B R EAST O F LAM B C U T F OR M A LL A MI L Y S F . — 113 . P a ge 112 . Cookin g fo r Two 99 tu rn each two minutes Spread with maitre d hOte l butter page 196 or pour a cup of tomato or b rown sauce over the meat on the platter ’ . , , . LED C H I C KEN Cut the fowl down the back and through the breast One of these pieces ( half a chicken ) will be enough for a family of two Disjoint the wings and legs Prepare the broiler as for beefsteak ; put in the chicken and broil on the flesh side three or fou r minutes ( the skin on the other S ide will hold back the juice ) then turn and broil on the skin side about one minute ; repeat until the chicken is well marked wi th the wires of the broiler Put the chicken into a baking pan on a rack and pour in half a cup o f broth or hot water ; baste the chicken thoroughly with melted butter and let cook in the oven abou t twenty minutes basting every five minutes Serve with mashed potato asparagus hot or cold and tomato salad B RO I . . . , , . , , , , . , , , . L ED B A C O N Bacon may be broiled over a rather dull fire but with a loss of fat which is of value To avoid this waste the cooking may be done in the oven L ay the bacon cut in very thin slices on the wires of a double broiler close the broiler and set it into a moderate oven over a dripping pan Let cook until the bacon is delicately browned and crisp then serve at once B ROI , , . , . , , , . , . Cooking for Two 100 Thi s is one of the simplest and best ways of cooki ng b acon That the bacon cook evenly it must be slice d L ay the strip skin side down on a me a t e venl y board then with a strong sharp thin bladed kni fe one a fter another cut in slices as thin as possible down to the rind ; then run the kni fe between the slices and the rind thus detaching them all together Store the strip in a cool dry place that it may not mould and also that it may be sliced more re adily . , , , . , , - , , , . , , , , W H EN , A . F RI EN D C O M ES TO D I NN ER I f you use a gas range ( in which things ma y be b rowned uni formly and very easily ) try Planked Chops some day when a friend is to come home with your husband to dinner This will not be when you first essay housekeeping but after you have learned how to broil chops and make a dish o f mashed pota without fret O r worry The dealer will toes French the chops for you but by the time you decide to make this dish scraping the flesh from the rib bones o f four chops will not seem a great under The feature O fthe pounded bacon and bread taking crumbs may be omitted DO not set the plank when eve rything is in place upon it too near the gas burner in the lower oven o f your range DO not hurry the browning of the pota toes and turn the plank as needed to color them uni formly I f the chops be underdone at first they will Serve lettuce or cele ry salad come out just right . , , . , , . . , , . , , , . . , Co oking fo r Two 102 note the dishes sirloin and tenderloin steaks en cas serole ; but the c ooking is not done in the covered casserole ; the steaks are pan broiled and then served in low open casseroles in which they are easily carved For a sirloin steak large enough to serve three per sons make ready three o r four small onions and a dozen each of raw carrot and potato balls C oold these in a little hot fat in a frying pan until they a re well browned on all sides then cook in a pint or more of beef broth until they are tender ; keep the ve ge tables hot M elt three tablespoonfuls o f butter a nd stir and cook until it becomes well browned but not in the least burned ; add four tablespoonfuls of flour a nd half a teaspoonful of salt and cook until it is also thoroughly browned then set aside to become cold W hen cold add a cup and a half o f the broth in which the vegetables were cooked and stir until the mixture boils then add the vegetables ( also half a dozen or more of button mushrooms i f convenient ) and le t stand in a dish o f hot water until the steak is ready Also heat a low beefsteak casserole Rub over the bottom o f a very hot iron frying pan with a bit o f suet lay in the steak to cook one minute then turn a nd cook the other side one minute and continue cook ing and turning for six minutes then transfer the steak to the hot casserole season with salt and pou r over it the sauce with vegetables set the dish Into the oven to remain about three minutes then serve a s a bo ve , , - , . , , , . , , ' , . , . , , . , . , , , , , . Cooking for Two 103 LI N G C O O KED M EA TS We have said that only tender meat meaning by — was suitable for broil this na tura lly tender meat ing but there are one or two varieties of meat that a re first made tender by long slow cooking and then broiled to improve the flavor The foremost of these Tripe is an inexpensive a re tripe and sweetbreads article o f food that may be served in many a ppe tiz ing ways Perhaps the best of these as it is certainly the simplest is by broiling Sweetbreads in some and a great sections are considered a choice tid bit delicacy and bring a high price 75 cents and per pair In other localities they are given or thrown a way and in count ry places where there is only a moderate demand for them they sell for twenty to forty cents a pair Both of these articles are well Tripe a dapted to the needs of the family of two ma y be purchased fresh or pickled In buying fresh tripe get only enough for one meal about a pound M ore of the pickled article may be pur chased as it will keep in the refrigerator a week or longer Pre suma bly the tripe is tender when purchased I f this be not the case it must be simmered until tender in boiling water Sweetbreads spoil very quickly and must be cooked as soon a s purchased Let stand in cold water an hour or more changing the water o ften ; remove veins skins etc cover with boiling water and let simmer nearly an hour Drain and cover with cold water W hen cold wipe dry a nd set aside until re a dy to use B RO I , , , . . , . , . , , , . , , . , . . . . , , . . , , . . , , , , . , . . . Cooking fo r Two 104 LED S WEETB REA DS Cut the sweetbreads in halves lengthwise brush them with softened butter and broil over a rather dull fire about five minutes less rather than more turning them every thirty seconds Baste with butter once or twice Set on a hot dish spread them with M aitre d H Ote l butter and se rve at once Peas asparagus tips creamed potatoes or cele ry accompany the dish M acaroni in tomato sauce with cheese is also good with this dish B ROI , , , , . , . ’ , . , . . LED H O N EY C O M B TR I PE Brush over both sides of the tripe with melted butter or bacon fat then pat on a board on whi ch si fted bread crumbs have been spread first on one side then on the other ; set into a hot well oiled broiler and cook over a bed o f coals or under a gas flame from four to eight minutes Under the gas flame turn but once Over the coals turn eve ry thirty sec onds Spread w ith M aitre d H Ote l butter I f the tripe be fresh a teaspoonful of lemon juice should be gradually beaten into the butter B RO I , , - . . ’ . . , . R O A ST M EA TS In broiling a comparatively large extent o f sur face Sometimes we wish to cook is presented to the fire A piece is tender meat that is in a compact form often but a little less thick than broad To cook such m e at directly ove r the fire or in front of a fire ( roast , . . . Co oking for Two 106 Roasts are preeminently for large families still the re are cuts of meat that are well adapted to the family of two , . N DERL O I N The tenderloin for a small family is cut from under the rump It sells for thirty five to forty cents a pound It contains no bone and little waste It weighs two and a half to four pounds ; about three pounds is the average weight Two or four slices may be removed for broiling and the rest be cooked as a roast With the fingers and a sharp thin kni fe remove all skin and tendinous portions and wipe the meat with a damp cloth W he n the ove n is re a dy ( about F rub a little salt over the surface and spread 00 4 ) it with salt pork or bacon fat or fasten strips of salt pork or bacon over it Set it on the rack in a small pan and into the hot oven ; let cook five or six min utes then turn to sear over the other side ; in about ten minutes baste with the fat in the pan dredge with flour reduce the heat and let cook from fifteen to twenty minutes longer according to the thickness of the meat Baste three or more times When cut the meat should be dark on the outside to the depth of one fourth an inch and the center shaded from pink to red but showing no signs of rawness ; i e the juices should be coa gulated throughout Pour O ff the fat to leave two tablespoon fuls in the pan add two tablespoonfuls of flour and stir and cook until R O A S T B E EF TE - . . . . , . , , , . ° . , . , , , , , , . - . , , . . . , , , C ooking for Two 107 frothy ; then add one cup of tomato purée bee f broth or cold water or a mixture of these and stir a nd cook until boiling For a higher flavored sauce a slice of onion and two of carrot may be cooked in the fat a few moments before the flour is added This roast does not have the jui ci ness and full rich flavor of a rib roast and calls for a richly flavored sauce Bananas baked in the skin then removed from the skin and covered with a sultana sauce a re a choice accompaniment to this dish , , , . , . , , , . , . H A M B U R G R O A ST Chop fine one pound of steak cut from the top of the round and two or three ounces of beef marrow taken from the hind leg bone ; a small slice of green o r red pepper pod and half a slice of onion may be chopped with the meat or a teaspoonful of onion juice may be added after the meat is chopped Add a scant half a teaspoonful of salt the beaten yolk of an egg and one fourth a cup of soft si fted bread c rumbs that have been soaked in cold water and wrung dry in a bit o f cheese cloth With the hand mix all the ingredients together very thoroughly Care must be taken to mix the marrow and bread evenly through the meat Press the whole into a compact roll of equal thickness throughout Put a slice o f pork or bacon on the meat rack ( to hold up the meat ) set the roast on this put a second slice o ver the mea t a nd set to cook in a ve ry hot oven , , , . , - , , . . . , , . , . Cooking for Two 108 After six minutes reduce the heat baste with the fat in the pan and let cook about fifteen minutes longer The roast should be brown on the outside and pi nk Serve with brown or tomato sau ce a t the center , . , . . L O I N R O A ST The best of the small roasts of bee f are two ri bs cut from the extreme end of the hind quarter This roast will weigh five or six pounds and will last a family of two nearly a week The two ribs coming next to this cut ( on the fore quarter however ) will weigh seven to ten pounds As the hind quarter is hung up by the loop made by the tendon in the hind leg the juices in this quarter naturally flow toward the tip making it juicy and the roast being tender is very desirable Sear all over in a hot oven then set the meat on the rack skin side down and when half cooked turn to brown the skin Cook from an hour and a quarter to an hour and a half following the directions given for Roast Bee f Tenderloin Add extra fat i f needed for basting Select a pan but little larger than the roast Use no water in cooking TI P O F TH E . . , . , , , , , , . , , , . , . . . . W I LD U C K R O A STED Truss the duck in the same manner as is given for Roast Chi cken Spread the outside with butter or bacon fat and dredge with salt and flour Put a dozen cranberries within and roast in a hot oven from twenty to thirty minutes basting three times D , . , . , , Cookin g for Two 110 between 185 and 2 00 F By lengthe n ing the time of cooking just as good results may be o btained and at a much lower degree of heat as in the fire le ss cooker In all cases the cooking is com when the fibers are tender and held together l t e e d p loosely yet compactly in a slightly gelatinous mass Without a thermometer the proper temperature is bubble occasionally on one a ssured i f the liquid side of the kettle A furious bubbling of the liquid hardens albuminous juices in solution ; and in the cooking of meats cut in small pieces as joints of a fowl or pieces of round steak cooked en casserole or for beefsteak pie the albuminous juices are hardened throughout temperature ° ° . , , . , . , , . , , , , , . C U TS LESS OF N TE D ER M EA T S F A M I Y O F TW O U ITA B LE FOR L Beef is not as palatable when warmed over as is lamb veal or fowl ; thus pot roast boiled and braised bee f even in pieces of three or four pounds are not Other dishes of recommended for the family of two beef to take the place of these will be given For stews en casserole dishes hashed beef and onions and beefsteak pies meat from the round is the best ; for beef tea bouillon cannelon of beef or mince meat select meat from the sti cking piece For corned beef buy three pounds from the plate or the brisket Care fully selected the lean and fat meat wi ll be we ll pro ortioned ither of these pieces but more especiall y E p the brisket will slice we ll when cold Creamed - , - , - , , . . , , , , , , , , . . , . , . Cooking for Two 111 corned beef is a dish that can be served with pleasure at least as often as once a week throughout the year and well made corned beef and potato hash never goes a begging Corned beef cut in tiny cubes and served with vegetables potato cubes peas and the like and French or mayonnaise dressing to which onion juice has been added is easily prepared and de serves to be a favorite dish Thus with all these ways of presenting close fine grained brisket four pounds may not be too much for an occasional purchase A fowl a year old may be cooked in moist heat until the fibers are tender and the connective tissues are gelatinized and then browned in the oven with mu ch basting and dredging to approximate the glossy ca ra me le d appearance and flavor of a roast chicken A fowl a year old may be cooked to give quite a diversity of dishes The breast cut out neatly may be co oked in a casserole for one meal ; the rest may be stewed ; of this the legs and wings may be fried and on a third day the rest o f the Chicken picked from the bones with any of the breast left over may be served in a pie Three pounds from the forequarter of yearling lamb provide a convenient piece for boiled lamb ; the scrag or neck end of the forequarter is good for a stew but the part containing the shoulder is prefer able for boiling This will serve for dinner and leave enough to be fine chopped when cold and use d for a second meal , - - - , . , , , , , , . , - , . , , . . , , , , , , . , , , . - . , , Cooking for Two 112 For veal stew two or three pounds from any part o f the forequarter may be selected ; for other dishes o f veal the part of the hind leg that corresponds to the round of beef will be the choice For boiled ham buy about three pounds from about the center of the ham ; when cold cut in thin slivers across the grain o f the meat Very little of such a piece of ham will be le ft for chopping Takin g into account the very small quantity of wa ste in this piece and the l a rge quantity of waste when either the shank or the round end of a ham is selected the higher price paid for the pie ce from the ce nter will not prove an extravagance , , . , . . , , . LE D C O R N E D B EEF Select three or four pounds from the plate or bris ket ; wash carefully in cold water cover with cold water and heat slowly to the boiling point then let simmer until the meat is tender It will take ab out six hours With a fire le ss cooker proceed as above but a fter simmering an hour and a half set into the co oker to remain about ten hours Serve with it boiled turnips or cauliflower B OI , , . , . , , . . N EC K A N D S H O U L D E R O F L A M B The ne ck and shoulder of lamb before re ferred to see illustration page is an economical piece of ( meat and capable of many variations in cookin g The whole piece shown in the illustration weighed , , , . Cooking for Two 114 about a cup and a half of canned tomatoes and turn into a casserole Add the salt and chopped pepper put in the veal balls rinse out the frying pan with a spoonful of the tomato juice and pour into the ca s serole Cover and let cook in a moderate oven a n hour or more Serve from the ca sserole or from a platter with a sprig of parsley in the top o f each ball Beef ( from the round ) may be prepared in the same way Also a pound of veal steak or beef steak from the round cut in pieces two inches square may be browned and cooked with the tomatoes in the cas serole In this case two hours cooking will be needed The tomato may be strained i f desired before it is set to cook C A L F S LI V ER H A S H E D Cut from half to a whole pound of calf s liver into slices and pour over it boiling water to cover ; let stand five or six minutes then drain wipe on a cloth and chop fine M elt a tablespoonful of butter in a saucepan put in the hashed liver cover and let sim mer very gently ab out one hour stirring occasionally Then add a dash of paprika half a teaspoonful of salt and two or three tablespoonfuls of hot water or broth and serve when mixed thoroughly Serve on rounds of buttered toast or with baked potatoes , . , . , . . , . , , ’ . . , , . ’ , ’ , , . , , , . , . . F OW L ( O N E Y EA R) EN C A S S ER O LE With a sharp kni fe cut the breast entire from a fowl a year old and leave the rest of the flesh intact B REA S T O F , , . Cookin g for Two 115 Have three or four tablespoonfuls o f salt pork or bacon fat butter or vegetable oil in a f ry ing pan ; when hot cook the breast over a brisk fire on the skin side until slightly browned then set into an earthen dish ; add about a dozen slices of carrot and an equ a l number o f celery and pour in boiling water to half cover the chicken ; put on the cover of the dish and let boil five or six minutes then set to cook in a mod e ra te oven for about two hours Allow plenty of time for cooking as the chicken may be kept hot in the dish a fter it is cooked enough Renew the water as needed and add salt and pepper when about half cooked Serve from the dish or dispose the chi cken on a platter with the vegetables around it , , , , . , . . , . H OW TO C O O K A N D S ERV E R E S T O F TH E F OW L Separate the fowl at the joints wash in cold water drain cover with boiling water and let boil six or seven minutes then let simmer until tender It will take about two hours then add a teaspoon ful of salt and cook longer i f not perfectly tender , , , , . , . F OW L S A UTED Roll the legs and wings in flour seasoned with salt and pepper then set them to cook in a frying pan containing three or four tablespoonfuls of hot salt pork fat When browned on one side turn the pieces and brown the other side Serve garnished with cel e ry tips and parsle y Serve also at the same time , , . . . u Cooking for Two 116 macaroni in tomato sauce Turkish pilaf plain boiled rice curried rice spinach a la créme creamed pota toes etc Use some of the broth for a sauce A partridge separated into joints may be cooked in the same way , , , , , , . . . C H I C KE N P I E F O R TW O Pi ck the rest of the meat from the bones ; a dd a ny bits le ft from the breast and chicken broth to cover the whole ; add also salt and pepper to season Hea t to the boiling point then turn into a small earthen baking dish In the meanwhile si ft together into a bowl a cup and a half of pastry flour three level teaspoonfuls of baking powder and a scant half tea spoonful o f salt With the tips of the fingers work into the flour about one third a cup of shortening then with a knife mix the mass to a dough with sweet cream or rich milk in quantity as is needed Turn the dough on to a floured board turn it around with the kni fe to flour it a little then knead lightly and pat and roll into a sheet a little larger than the dish Cut out a round to fit the dish and make two cross wise slits in the center Butter the edge o f the dish and set the crust in place With a small round cutter stamp out several rounds from the rest o f the dough Use the same cutter and stamp the rounds into cres cent a nd oval shaped pieces ; brush the under side o f these with cold water and set them upon the crust in symmetrical fashion Brush over the whole top with me lted butter and bake about half an hour I f any . , . , . - , . , , , , . , . . . - . . Cooking for Two 117 chicken bro th still remains use it in making a sauce for the pie To make a beefsteak pie use small pieces o f steak simmered until tender in the same way For a partridge pie use the joints o f the partridge cooked tender in the same way , , . , . , , , . RO A ST C H I CKEN We will suppose the chicken weighing about three pounds and a half has been pi cked and drawn I f long hairs remain upon it take the le gs in one hand and the ne ck in the other and thus turn the body in the flame from a tablespoonful of alcohol ignited on a tin plate or cover to burn off the hairs Cut o ff the feet at the knee joint Turn back the skin on the neck and cut off the neck itself on a line with the top of the wings Do not cut o ff the skin Wash the chicken inside and out and fill with bread stufling Sew up the opening through which the stu ffing was put into the body o f the chi cken Turn the third joints of the wings back over the neck skin turned down upon the back Run a threaded trussing needle through the flesh o f the wing into the body and let it come out through the skin of the neck turned down on the back and on a line with the place where it went in ; put the needle back through the body and second wing an inch from where it came out to leave a stitch in the back ; now leave a stitch an inch long on the wing and run the needle through the body to come out an inch from the place where it entered the fi rst wing , . , , , , , . , . . . . . , . , , , , , . Cooking fo r Two 118 T ie the thread in a bow knot Press the legs clo se to the body drawing them up as high as possibl e Run the threaded needle through the legs and body and return to the first side an inch from the plac e where the needle comes out Tie in a bow kno t Spread a slice of salt pork over the breast o f the chicken set on a ra ck in a pan of suitable size a nd set to cook in a hot oven ; a fter fifteen minutes re duce the heat and let cook about two hours Bas te every ten minutes with the dripping in the pan or with hot fat taken from the top of the soup kettle Dredge with flour a fter each basting An eight pound turkey requires at least three hours of cooking ; often another hour is desirable A fowl is cooked when the j oints may be easily separated . , . . . , , . , . . , . . U FF I N G Remove the crust from bread that has been baked at least twenty four hours G rate the bread or press it through a colander To two cups of crumbs add two fresh sage leaves a sprig o f summer savory and a thin pepper pod two inches long all chopped fine also a teaspoonful o f onion juice and half a teaspoon ful of salt with half a cup of melted butter M ix all together ve ry thoroughly and use to fill the chi cken B REA D - ST . , . , , - , , , . , . GI B L ET S A UC E F O R R O A S T C H I C KEN Pour the fat from the baking pan to leave two ta blespoon fuls in the pan ; add two tablespoonfuls , Cooking for Two 12 0 two sprigs o f pa rsley and a cup o f water ; let coo k half an hour then pass through a sieve into a casse role ; add half a teaspoonful of salt and two table spoonfuls o f butter and the bee f balls prepared a s follows Chop very fine half a pound o f steak freed from fat and stringy portions Steak from the top of the round should be selected To the chopped meat add one egg beaten light one fourth a cup of grated crumbs o f bread a grating o f onion ( about a teaspoonful ) half a teaspoonful of salt and the same quanti ty of paprika ; mix all together thoroughly then divide the mixture into half a do z en portions ; roll each into a compact ball Have ready in a frying p an two tablespoonfuls o f hot fat ( that from salt pork bacon or the top of the soup kettle preferred ) in this roll the beef balls until they are slightly browned on the outside then drain on soft paper and put into the sauce in the casserole cover the dish and let cook in the oven or on the back of the range about forty five minute s In the meantime cook half a cup o f spaghetti in whole or half lengths as preferred in boiling salted water until tender ( it will take about half an hour ) drain and rinse in col dwater When about ready to serve the dish take out the meat balls turn in the spaghetti and one fourth a cup or more of Parmesan cheese and lift the spaghetti with a spoon a nd fork until it is thoroughly mixed with the sauce and cheese ; return the beef bal ls cover and let stand in the oven to become ve ry hot then serve in the ca s se role Com mon Am e rican cheese ma y be use d , , . . . , , , , . , , , - . , , , . , , - , , . . Co okin g for Two 12 1 VEA L P O T PI E B A KED DUM P LI N GS Have about a pound and a half o f veal from the breast or about a pound cut from the thick portion o f the leg ( cutlet Or slice ) cut the meat into small pieces cover with boiling water and let simmer until tender A slice of bacon or fat salt pork cut in tiny strips may be cooked with the veal and will improve the flavor Turn the meat with broth to nearly cover into a baking dish Season with half a teaspoonful of salt and a little pepper Si ft together one cup and a fourth of past ry flour a scant half a teaspoonful of salt and two teaspoonfuls and a half of baking pow der ; into these work three tablespoonfuls of shorten ing then stir in milk or water to make a dough that is not quite as sti ff as for bis cuits Cut throu gh and through the dough with a kni fe then put it by the spoonful upon the meat letting it rest upon the meat and cover the su rfa ce Bake about twenty five min ute s , , . , , . . . , , . , , - . . CHAPT ER VII I LEFT - OV ERs O F M EA T, F IS H , ETC . families o f two it is often advisable even dur ing the summer to prepare enough of ce rtain article s o f food for two or more meals at one and the same time ; but in general the best results are obtained both a s regards palatability and digestibility i f just enough of each article be prepared for the meal and no more Why bake three potatoes when only two are eaten ? Why buy a nd cook six chops when four are just enough and hot chops are more palatable and whole some than cold ones ? Plan to have every thing so perfect that every morsel will be eaten and nothing thrown away I f vegetables be le ft over and are to be used in salads wait until the heat has left them then cover securely and plan for an early re appearance ou the table Se rve cold meat cut in thin slivers ; and i f made dishes are attempted disc a rd re ligiously all skin and gristle Apply heat indirectly by means o f hot sauces and the like lest strong heat imp a ir the digestibility of the finished product IN , , , , , , , . , , . , , , . , , , . , . Cookin g for Two 12 4 Remove all unedible portions from the meat before To the meat add broth and seasonings chopping Season the hot peas with a n d let become ve ry hot salt and black pepper ; add one or two tablespoon fuls of butter and i f canned peas are used the sugar Have all ve ry hot Dispose the meat in a mound in the center of a hot platter ; surround with the hot rice and in turn surround this wi th the peas Se rve a t once . . , , . . . . W I TH C R EA M ED H A M PO A C H ED E G GS Put three fourths a cup of milk in a double boiler with half a stalk o f cele ry and a slice of onion ; let cook fi fteen minutes then pick out the celery and onion and stir in a level tablespoonful and a half each of butter and flour creamed together ; stir until the mixture thickens then cover and let cook ten minutes ; stir in three fou rths a cup o f fine chopped ham ( cold boiled ) and let stand to become very hot D ip the edges o f rou nds o f toast in oiling salted water Set them on a hot se rving dish pread lightly with butter and then with the ham mixture Finish with a care fully poached egg above the ham - , , , , , - - , . . , t . . HA M M cup of ma ca A ND i M A C A R O N I TI M B A L ES ron pidly b oiling wa te r S lt M cup boil d h m hoppe d Ra a e a , c we ll be a te n M te a spoon f ul o f sa lt M te a spo on ful o f p a p rika 1 e gg, “ 3 c up o f milk or toma to pu é r e Cooking for Two 12 5 Cook the ma caroni with salt in bo iling wa te r ti ll Cut p a rt o f tender rinse in cold water and drain the macaroni into slice s one fou rth a n inch thick ; take these one by one on the point of a skewer dip in melted butter and use to line well buttered moulds A s the melted butter cools it will hold them in place To the ham add one fourth a cup of the tiny rings o f macaroni the egg salt paprika a nd liquid mix thoroughly and use to fill the moulds There will be a bout a cup and a half of materia l M easure the moulds then you will know how many to l ine L et c ook in hot water on folds of paper either in the o ven or covered closely on the top of the ra nge o r in a double boiler Serve with a CUp o f tomato or white sauce to which the rest of the m a ca roni ha s been added , . - , , , - . , . - ' , , , , . . , . , . , . C REA M E D C H I C KEN p M cu s o f coo 1 in b ke d c hi cke n c ut cu e s bl po nf uls f b utt t bl p o nful s o f fl ou 2 ta 2 a o es o p f l of sa lt M e s o u f t a n p o f l p pp o r e e M te a s o on u 1 c up o f er mi lk or hi n t c re a m r es o M ake a sauce o f the butter flour seasonings and , milk , Add the chicken Se rve on toast or on corn fritte rs Peas may be added with the chi cken . . . . W I TH LED A PPLES M elt about half a tumbler of cu rrant jelly in a saucepan set over boiling water ; lay in it some thin slices o r cold boiled ha m and cover closel y to be com e REC H A UEEE O F H A M , B RO I Cooking fo r Two 12 6 hot In the meantime core three or more apple s cut them into slices or rings half an inch thick and remove the skin also any of the seed cavi ties that may remain Have ready a hot broiler ; rub it over with a bit o f fat ham or with a piece o f butte r in a cloth Set the apples in the broiler and let cook over the coals about three minutes on each side or until the apple is so ft ened throughout With a sp atula remove the apples to the edge of the dish on which the ham has been disposed Put a tiny bit of butter on each ring o f apple and serve at once , . , . . , , . . . C H I C KEN B EC H A M E L I N P O TA TO p of M hi k n in n f ul 2 t bl p p nful 2 t bl p n f u l t M p n f l t u o M cu s 1 c C e a e s oo a e s oo e a s oo ea s o ld o ke d ub f butte r f fl ur f lt f p p ik a co M M cup c up o f c c o , es c o 1 sa o a p ma o s o yolk c o f c re a ro e m of cu s 3 s o PA TT Y C A S ES h i k n b th we ll - se a sone he d p ota to d s of e gg r M ake a sauce of the butter flour seasonings and , , l iquid add the chicken and heat over hot water The potato should be just moist enough to flow through a tube easily On a buttered baking sheet spread rounds of potato half an inch thick and nearly three i nches across Put the rest o f the potato in a pastry bag and with star tube pipe potato on to the rounds B rush ove r the case s a s i f building a burr baske t thus fo rmed with the egg and set into the oven to make hot and brown the edges Remove with a spatula or broad kni fe to plates fill the open space in the ce nters with the chicken preparation a nd se rve , . . . , ' . , , . , . C 1 Co oking for Two 12 8 p e d e a ch sli ce with butter dispose the beans on the The b a con ma y slice s and a roll o f b a con on each be omitted s r a , , . . R EC H A UEEE O F LA M B C REO LE STY LE M elt three tablespoonfuls of butter ; in it cook one tablespoonful each o f onion and green pepper chopped fine ; cook until so ftened and yellowed but not browned ; add three level tablespoonfuls of flou r a nd cook until frothy then add a cup of broth and half a cup of tomato purée and stir until boiling ; add half a teaspoonful of salt a dash of paprika half a teaspoonful of grated horseradish a te aspoonful o f lemon juice and two cups o f cooked meat cut in small pieces and neatly trimmed Se rve in a border o f plain boiled rice , , , , , , , , , , . , . RI ZZ O LETTI M 1M i c up o f r ce p c u s o f stoc k , milk ma to puree M te a li 1 s ce M p f l s oon u i or of r ea s o o o f sa lt a 1 or 2 or r e o o butte r a s c o f on on c up o f to u fl o M f p n f u l l t s o t M 1M up o f milk stoc k m t pu é M cup f h pp d chi k c up c o e c en e ggs Blanch the rice in cold water add the stock ( th a t made from bones and giblets o f fowl is good for thi s purpose ) and the salt a nd let cook until the grains Cook the slice of onion in the a re tender but whole butte r a dd the flour and salt and let cook until frothy Remove the onion then add the liquid and let boil , . , , . Cooking for Two 12 9 and stir one third a cup of the chicken into one third Into the rest of the sauce stir about a cup of sauce The dish is at its best when each a cup of the rice kernel of rice is surrounded with sauce Turn bpth mixtures on to plates to cool When cold form the rice into balls make a depression in each ball and put in a little of the chicken mixture cover with the rice mixture Ro ll the balls in so ft si fted bread c rumbs then cover with beaten egg and then roll in crumbs Fry in deep fat - - . . . . , , . , , . , . Q UESTI O N S O N C O O KI N G M EA T A ND F I S H I What compound is found in comparatively large quanti ty in meat to which no pa rticular reference ha s been made ? 2 What causes the pufly appearance seen in a properly broiled steak when it is taken from the fire ? Why have steak cut not less than an inch and 3 one fourth in thickness ? I f not able to answer this cook a thick and a thin piece of steak a nd compare the results W hich contains the reater quanti y of nutri t 4 g tiou s properties 2 pounds of uncooked me a t or 2 pounds of meat weighed a fter being properly cooked ? h W hat causes meat to shrink w en boiling water 5 is poured over it or when it is plunged into boiling water ? 6 In broiling steak etc why for the first three minute s is the meat turned eve ry te n secon ds ? . , . , . - , , . . , , . , , . , . , Co okin g fo r Tw o 130 Ho w d o es pa n broilin g di ffer fro m sa u te ln g - d a n fr yin g fi h Which is the more easil di ested meat or s 7 y g . , , h ? W d y a n What i s gained 8 . by fryi n g fish H OT H A M B re a d cut d ih for sa n w c es B utte r C hoppe dh m d u y p wd M usta r , e t e a r pp p o S A N DW I C H E S I cup of swe e t 2 e ggs l milk Sa t a c rr i n dee p fa t ? Hot e r a nd butte r discre tion Season the ham ; s pread the bread with the b utter and the seasoned ham ; press two pieces to gether sand wich fashion B e a t the eggs add the mil k and salt Soa k the san dwich e s in the e gg mix ture let coo k in the hot butter (blaz er or fryi ng pa n) u ntil browned on one side tu rn to brown the o ther side Ser ve at once Other va rieties o f meat fish or cheese ma y be s u bstitu ted fo r the ha m , . . , , . , . . , Cooking for Two 13 2 chocolate wine fruit juices etc Such dishes do not possess high nutritive value of them selves but nutri ment ma y be added when advisable by the use o f e ggs or cre a m , , , . , , , . SOU S TO C K F R O M B O N ES O F A RO A S T F OW L EA L O R RO A S T O F P V Break up the bones carefully discarding any dress ing that may be attached to them I f a few bits o f raw lamb ( ends of chops ) or veal be at hand these will give flavor to the soup Also i f uncooked giblets heart liver and gizzard or the neck of the fowl be available the soup will be much improved Cover the materials to be used with cold water and let heat slowly to the boiling point then let simmer an hour or longer i f uncooked material were added Add now half an onion cut in bits half a small carrot cut in bits a stalk o f celery or half a tablespoonful of cele ry seed a sprig of parsley six peppercorns and a scant teaspoonful of salt and let cook nearly an hour then strain o ffthe broth Set this aside in a cool pla ce and when cold remove the fat This fat may be used in making the thickening i f a thickened soup be de sired SOUP I Have ready two or three tablespoonfuls of cooked rice and one fourth a cup o f bits of cooked chicken ; reheat the soup a dd the rice and chicken with sal t and pepp e r as neede d , , . , . , , , , . , , , , . , , , , , , , , , . . , . - ' , . Cooking for Two 133 P 2 Reheat the soup stock in a double boiler ; beat the — yolk of an egg two are better add half a cup o f thin cream and stir into the soup Se ason as needed a nd stir until the egg is set then se rve at once SOU . . , P 3 To the stock add half to a full cup of tomato purée serve in this way or finish as soup 1 or 2 SOU , . P 4 M elt two tablespoonfuls of butter or fat taken from the top o f the stock ; cook in it two tablespoon fuls o f flour ; add half a cup of cooked spinach pressed through a sieve and half a cup o f the stock stir until boiling then stir into the rest of the sto ck Season to taste The yolk of an egg and cream may be added at the last moment This is a most delicious soup S O UP 5 Cooked celery onions peas or asparagus may be pressed throu gh a sieve and from half to a full cup be used in place of the spinach in soup 4 S OU , , , . , . . . , , , , . C H I C KEN S TOC K O R B R O TH F OW F R OM U N C O O KED L Have the fowl separated into pieces at the joints ; wipe the pie ces with a small piece of cheese cloth wrung out of cold wate r ; put into a saucepan and , Cooking for Two 13 4 pour on cold water to cover well the pieces of fow l ; heat slowly to the boiling point then let simmer unti l the meat is tender Pour offthe liquid and set it aside to become cold then remove all of the fat Season with salt and reheat or use in any o f the soups given There should be a pint of broth for each a bove pound of chicken taken I f less broth be secured water may be added Use the p ieces of fowl in any of the dishes given for stewed fowl I f the broth jellies when cold scrape o ff the fat then wipe the surface with tissue paper or a piece of cheese cloth wrung out of hot wate r A stalk of celery and half a n onion may be cooked with the fowl for flavor , . , . , . , . . . , , . . SO UP F RO M REM N A NTS OF R O A S TS OR B EEF LA M B Prepare the stock in the same manner as when the bones and remnants of roast fowl are used Tomato purée is a good addition to this stock Cooked maca roni cut in rings makes a good ga rnish for the soup . . , , . N B REA ST I N J ELLY Use b roth from either cooked or uncooked fowl I f the broth makes a firm jelly when cold gelatine is unnecessary I f the broth does not make a very firm jelly add gelatine about a level tablespoonful to a pint of broth S often the gelatine in one fourth a cup of cold water and dissolve in the broth freed of f at I f cooked bones have been used fre e ly a nd made hot C H I C KE . , . , , - . , . , HA M AND M A CA RONI C TI M EA L ES O TTA GE PIE . , F OR P a ge Two — P a ge . 12 7 . 12 4 . Cookin g for Two 135 in making the broth the jelly will not be ve ry Clear It may be clarified a little by the use of the white o f Crush the shell nicely washed before the a n egg egg is broken and beat the white slightly mix these through the broth and heat the whole ( broth gel a tine stirring con a nd egg ) slowly to the boiling point Le t boil five minutes then keep sta ntly meanwhile hot ten minutes (without boiling ) while the mixture Skim care fully then strain through a table settles napkin laid over a colander or strainer Add Put a little of the chilled seasoning as is needed broth into a mould set in a pan o f ice and water ; when nearly firm put in some thin slices of cooked add more of the chilled and partly set Chicken broth and continue with chi cken and broth until the mould or moulds are filled Serve when firm wi th lettuce cress or celery and salad dressing , . , . , , , , , . , . , . . , - , - , , . , , . PP U LDED I N P Have ready a cup of clear soup ( consommé chicken broth or tomato and chicken bouillon ) and a cup o f fine chopped cooked chicken M ake the broth hot a nd in it dissolve h a lf a level tablespoonful of gelatine that has been softened in three or four tablespoonfuls o f cold water Add a little of the gelatine mixture to the chicken Set the moulds in ice and water and put in the chicken and broth in alte rnate la y ers Le t each layer harden before another is poured in Se rve turne d from the moulds with l ettuce a nd Fr e nch ED A N D M O C OO KED C H I C KEN , C H O A S IC , - , . . , . . . , , Cookin g for Two 13 6 dressing To unmold imme rse a mould in warm water to the height of the mixture within With a sharp pointed kn ife loosen the mixture from the edge o f the mould then tip the mould first at one point then at another to let air in between the mould and the mixture then invert over the center of the serving dish when the mould should be li fted from the je lly Repeat the process as needed , . . - , , , , , , . . J ELLY In making the co ffee for breakfast make one or two extra cups ; strain all the co ffee from the grounds when pouring the co ffee at table Let it settle then pour o ffand use the top of the co ffee For two small cups ( half a pint ) of jelly put half a level table spoonful o f granulated gelatine into four or five tablespoonfuls of cold water to stand about fifteen minutes ; add a scant quarter of a cup of sugar and the cup of hot co ffee ; stir over the fire until the gela tine and sugar are dissolved then strain into the cup s Serve with cream or a boiled custard For fruit jellies se e Chapter XIII C O FF EE . , . , , . . . E M ER G E M of c up h lf i h a nc - b cu e s N CY of ca rrot M li c up s i M l cup o f k stoc in h d s butte r re or from c p w t t bl poo n f ul s fa t - cu s of (2 c e s o f ce e ry cut 1 on on, I c up o 4 P f ha l f i n h p S OU l Sa t a e r or o ta es s Of tra ct with wa te r) p e ppe r b cu e s b th a a nd to ro me a t ex Cooking fo r Two 13 8 LA MB A N D TO M A TO S O UP u n i 1 p i nt o f l a mb b th ( li quid in ma t h li ke t t M whi h la mb wa b ile d ) pi ut in d p ppe M up f tom t p u é ( oke d M g n t in d ) h d t m to f k d r i u o M a n oni on ut in thin h r d p M M t a p n f ul f s lt - - ro c a rro s c c o o a r e o e s s ra a , o c , c - e ce s co e re s s c o r re re e e s c o c ce e s oo e r, s o c e o a Cook the pieces of onion carrot and pepper in boiling water till tender ; drain and add to the broth with the tomato rice and salt Let simmer five min lites C H I C KE N A N D T OM A T O! B O U I LL O N ( Fo r a ompa ny di nn r Th nk gi v i ng t ) n f n i pi w n t a t a n o M f 1 q u t hi k n b t h a t M Li quid d i n d f m I a n of 3 t bl p n f ul s o f b utte r or toma t s d ippi ng f2 1 W hi t up b g gg l y b a nch l ggs I p C u h d h ll f v Y ll ow i nd of I l m n S l t nd p pp r , , . . c e 1 o c a s a , a r e s oo o e c c ra r so . er o rro e c , e ro ro c oe - es o a a rs e r s r r e e o a e a s e s e e o se e ra e e Cut the onion and carrot in thin slices and cook in soup bag ( ba gs the butter until softened ; add the o f sweet herbs and spices pre pared especially for soup ) parsley lemon rind and water and let simmer half an hour Add the broth liquid drained from the tom a toes the whites of egg slightly beaten crushed shells salt and pepper M ix all together thoroughly then set over the fire and stir constantly until the boil ing point is reached Let boil five minute s then draw to a cool part of the range a nd let stand ten minutes Strain through a napkin laid over a colander Re , - , . , , , , , . . , . . Cooking for Two 13 9 heat before servin g The liquid in which a fowl ha s been cooked is preferable but broth made from the remnants and bones of a roast fowl may be used . , , . STA N D A R D B EEF B R O TH 2 b f of lbs . bo n e ( ee h f n o e o urt ) pint f ld w t r nful f t bl p 2 ea h t nd l y A sl i ce o f gr n o r re d p p p 2 s o co a e s oo a a ro Ha e s, c o , ca r ce e r e ee 8 lf so u ba y l f p pp e b a g or p i e ce 4 l ve s of ea e rcorns M sma ll A pb a - ra nc i o n on h of p w i th ly c o a rs e er Two pounds o f beef from the hind shank is a good selection There should not be more than half a pound of bone W ipe the meat and cut it into small pie ces I f there is marrow in the bone remove it and let it melt in a hot fry ing pan : into this or other fat put about one fourth of the meat and let cook turning occasionally until well browned Put this m e at with the rest of the meat and the bone into a sauce pan Add part o f the water Pour the rest o f the water into the frying pan and let stand on the range until the browned juices are dissolved from the pan then turn over the meat Cover and let slowly heat to the boiling point ; then let simmer three or four hours ; add the vege tables and seasonings and le t simmer another hour Then strain and finish as other bro th When finished measure and i f needed add water to make one quart of broth This may be cleared with the whites of eggs as the Chicken and Tomato Boui llon was cleared . . . , - , , . . . , , . . . . . Cooking for Two 140 U C E S S OUPS ETC Cover the bones skin and trimmings of fish with cold water Add a tablespoonful each of carrot onion and cele ry a branch of parsley and a piece o f pepper pod for each pint of water Let simmer an hour or more then strain o ffand use as meat broth FI S H B RO TH F O R S A , . , , . , , , , . . , Q U ESTI O N S 1 W hat is the Object of browning part of the meat used in making standard broth ? 2 Why are vegetables as onion carrot etc some times browned ih fat be fore adding them to soup stock ? Think of advantages and disadvantages of doing this i made r W hat dishes would you s e ve w th S oup 4 3 without egg or cream to provide a perfe ct meal ? . . , , , . , . , . , Co okin g fo r Two 142 which continues the digestive process begun in cook ing It is well to lighten the labor of the stomach by dividing minutely in the mouth meat and other proteid substances yet this is not obligatory But when we come to the mastication of starchy food we are dealing with quite another matter Starchy food must be chewed and chewed until it is impregnated through and through with ptyalin the starch digest ing ferment o f the mouth or the chances are that the starch will be cast out of the system as waste material In some forms of cooking more starch is changed into sweet substances than in others Thus in a baked potato the conversion of starch has been carried further than it has in a boiled potato and in the brown crust of a loaf of bread than in the crumb at the center In general the higher the degree of heat to which it is possible to subject the starch the greater is the conversion though heat at a lower tempera ture long continued brings about ve ry nearly the same result Le t us see now how the cooking of starch may be carried out in the matter of sauces . , . . - , , . . , . , , , , , . . N G S A UC E S Often richness or moisture one or both would improve an article o f food and sometimes we wish to add to the bulk of certain articles to make them ” go farther In either case we may have recourse — to sauces S auces are combinations of fat usually — butter or dripping milk broth vegetable purées R EGA R DI , , , s , , , . . , , , Cooking fo r Two 143 or water and flavorings with eggs or some form of starch to give body or consistence to the mixture The thing that interests us just now is the ways in which the starch in our dish may be cooked with the other ingredients to produce the desired result Thi s may be done in three di fferent way s , , . . , . P R OP O RTI ON S O F TH E I N G R EDI ENTS I N S A UC ES Sometimes we may wish a very rich and buttery sauce ; and for some uses a very thick sauce as in making croquettes ; for general use however no matter how the sauce is put together the proportions o f the various ingredients are the same i e : For one cup of sauce take , , , , , , , . . , bl p onf ul of f t p nful f flou 2 t bl t s n u f s p f l o o a lt M 2 ta a es o s e s oo s o ea 1 . M a te a 1 c up r f l of pe ppe r o f li q uid p s o on u o M elt the fat in a small saucepan set directly , over the fire ; add the flour salt and pepper and stir until frothy throughout then add the cold liquid and stir constantly and vigorously until the mixture is smooth thick and boiling The liquid may be added hot i f the hot mixture of butter and flour be cooled before such addition 2 Heat milk or cream over hot water ( in double boiler ) other liquids dire ctly over the fire B e at the butter to a cream ; gradually beat into it the flour and seasonings ; dilute this with a little of the hot l i quid and stir until the ingre dients a re e ve nly , , , , . , . . , , . Cookin g for Two 14 4 blended ; then turn into the rest of the hot liquid a nd continue to sti r ( over the fire ) until the sauce boils a nd is smooth or ( in double boiler ) until the sauce thi ckens and is smooth then cover and let cook ten minutes or longer stirring occasionally h e t Use a little of the cold liquid in stirring 3 flour and seasonings into a smooth batter Scald the re st of the liquid i f it be cream or milk over hot water or heat other liquids to the boiling point di re ctly over the fire Stir the batter into the hot liquid dilute first with a little of the hot liquid then when smooth stir into the rest of the hot liquid I f the double boiler be used stir and cook until smooth then cover and let cook ten or fifteen minutes stirring occasionally ; i f cooked directly over the fire stir and cook until boiling Just before serving add the butter in little bits beating in ea ch bit thoroughly before the next is added , , , . . . , , , . , . , , , , . , . TH EO RY O F TH E TH REE W A Y S O F M A KI N G S A UC E S By the first method the sauce is very quickly made ; thus when time is an object this way should be employed The temperature of hot fat is consider ably higher than tha t o f scalding milk or boiling water or broth ; thus when the flour ( starch ) is cooked in hot fat it is cooked more quickly and thoroughl y than when it is cooked in liquid But fat that ha s been heated to a high temperature is not ve ry easily digested and thus the first method o f , , . , , . , Cooking for Two 14 6 M elt half the butter in a small saucepan ; dd the add the a flour and seasonings and cook until frothy ; water and stir constantly until the mixture thi cke ns and boils ; let boil three or four minutes then grad ua lly beat in the rest of the butter a li ttle a t a tim e , . , C A P E R SA UC E a m ) ( Fo r o e b il d l b Prepare a drawn butter sauce using lamb b roth or water as the liquid When ready to serve add one or two tablespoonfuls of capers drained from the liquid in the bottle A teaspoonful of lemon juice may be added i f desired , . . . EG G S A UC E b oil d fish ) To a cup of drawn butter sauce add a hard cooked egg cut in thin slices or chopped fine F ( or e - , . M O C K H O LL A N D A I S E SA UC E b il d nd b k d fi h uliflow t ) f b utt r o n ful M up f w hi t t k n f ul f ffl u Y lk gg n f ul f lt M up f b utt n f ul f p pp r Jui o f M l mon ( Fo r bl p t bl p Mt p Mta p I ta I a es o o e s oo o e a s oo e o s oo o o a e a e s e o , e r, ca o c r s o o sa ce e e s e er o c . s oc e 2 e c a e Use the butter flour seasonings and stock in ma king a sauce in the usual man ner The stock should be flavored with onion etc Cream the four table spoonfuls o f butter and beat the yolks into it then gradually beat the mixture into the sauce Finish with the juice of half a lemon , , . , . , . . Cooking for Two 14 7 B R OW N SA U CE There is another general variety o f sauce that di f fe rs from the white sauce principally in color The liquid in this sauce may be vegetable purée fish or meat broth but it is usually beef broth made dark by browning the ingredients o f which it is made in hot fat For this sauce cook the fat until browned but not burned ; add for a high fla vo re d sauce one or two slices of onion two slices of carrot a bit o f parsley and half a stalk o f cele ry all chopped rathe r coarse ; let these brown in the fat stirring con sta ntly that they may not burn ; now add three leve l tablespoonfuls of flour and the usua l quantity of salt and pepper and continue stirring and cooking unti l the flour assumes a reddi sh brown tint ; then add the cold liquid and stir and cook until smooth and boi l ing then strain You will note that the proportion s re main the same as for the white sauce save that more flour is used By the long cooking in the hot fat the conversion of the starch in the flour is carried farther than in the white sauce and the thickening property o f the starch is lessened thus more flour is required For a brown tomato sauce proceed as in making the brown sauce but use tomato purée as the liquid . , , , , . - , , , , , , , , . , , . . , . , TH I C K S A U C E F O R F O U N DA TI O N OF C R O Q UETTES bl po onf uls o f fa t up f flou t n u f p f l l e a o o sa t o M 4 ta es o c s r M I te a c up f l o f pe ppe r o f li quid p s o on u Cooking fo r Two 148 Prep a re in one o f the three ways given previously page I 4 3 , TH I N S A U C E F O R F O UN DA TI O N O F C RE A M S O UP S bl p 1 t bl p f l o f butte r a e s o o n f ul o f fl o ur s t e a n u f s a o o p f l lt o M I ta M te a sp oon f ul e s o on u I c up of il m k, w hi te broth C REA M p pp thi n of e er c re a m or S OUPS It is but a step from cream sauce to cream soup U se milk or thin cream in making the cup of sauce then add from half to a whole cup of any kind of purée at hand By purée is meant any food substance cooked (usually in water though in some cases as with tomatoes water is unnecessary ) and pressed through a sieve Sometimes more and sometimes less o f the article may be pressed through the sieve ; dilute the portion in the sieve with some of the liquid that has a lre a dy drippe d through so as to push through as much o f the article as is possible The larger part of tomatoes onions spinach peas and beans will pass the sieve ; less of celery green corn and asparagus may be pressed through on account of the tough cellular structure o f the latter vegetables Cooked fish and meat free from skin and bone then pounded smooth a nd passed through the sieve may be used in these soups The fish and meat should be diluted with fish or meat broth or the resulting soup will be too thick Salt and pepper a nd occ a sio na lly a little more hot milk or broth are needed A gravy strainer . , . , , , . ‘ . , , , , , . , , . , . , , , . , Cooking for Two 150 UP Press half a cup of peas and the liquid in whi ch they were cooked through the sieve M e lt a table spoonful of butter ; add a tablespoonful of flour and one fourth a teaspoonful each of salt and black pep per and cook until frothy in the butter ; add one cup of milk and cook stirring constantly until smooth a nd boiling ; add the pea purée and stir until smoothly blended and again boiling I f too thick add a little hot milk or broth with additional salt and pepper and serve at once I f canned peas be used add to them half a teaspoonful of sugar Canned or fresh peas may be substituted for the corn in the Cream o f Corn Soup These soup s provide a nutritious luncheon C REA M P EA OF SO . - , , , , . , . . " - . . C REA M - OF - UP (TO mul w i th va i ti C O RN S O ( Fo r ra a S ER o ns VE F OU R) ) Press enough canned or fresh corn choppe d fine through a sieve to yield one third a cup of purée Beat one egg and the yolk of another ; add one fourth a teaspoonful each of salt and black pepper three M ix thor tablespoonfuls of cream and the purée o ughly and turn into four buttered timbale moulds Set these in a pan on several folds of paper surround with water at the boiling point and let cook in a slow S erve hot one in each plate o f soup o ven until firm S lice half an onion fine ; add a sprig o f parsley ( fresh or dried ) and let cook in two tablespoonfuls of butte r , , - . - , , , . . , , . , . Cooking 151 for Two til the onion is softened and y ellowe d ; then add one cup o f the chopped corn and a pint of bro th or hot water (broth from chicken giblets and bones is good ) and let simmer ten or fi fteen minutes Pour the liquid through a sieve and pound the corn with a pestle then press as much of the corn as is possible through a sieve diluting it meanwhile with the hot li quid ; then reheat the purée M elt two tablespoon fuls o f butter ; in it cook two tablespoonfuls of flour half a teaspoonful of salt and a little pepper then add o ne cup of milk ; stir until thickened and boiling then a dd the purée and one fourth a cup of cream un . , , , , . , , , - . DEL I CA TE C EL ERY S O UP 1 3 3 3 l li a rge s ce i o f o n on lk o f l y f milk up t bl p n f ul f b utte r sta c a s ce e r s o e s oo s o bl poonfuls of flour po nful f lt M te a p nful f p ppe r 3 ta I te a es s o o s oo I sa e o cup o f c re a m Break the stalks of celery in pieces and pound th e se in a wooden bowl ; add to the onion and milk and Let cook twenty se t to cook in a double boiler minutes In the meantime melt the butter and in it cook the flour and seasonings ; add the cream and stir until the sauce thickens and boils then strain into it the cele ry and milk . . , . C RE A M pu é mm f thin w hit uce 1 c up o f toma to 2 o r e e sa OF TO M A TO S O A dditi ona l UP i se a son ng, i f ne e de d Cookin g for Two 152 C R EA M OF hi k u e n p M f hi k n b th up 2 on d w ith v e g t bl s cup o f C s c s o c ro e C REA M i b n p u ée M u thi n w hi t TM up ld d w ith M up of milk c up o f str ng s c e sa sca c e e sca c e C REA M y 1 c up o f o ste rs M c up o f c o l Sa t a (h lf a li s er ce N sa uce ta 2 b le m S O UP i o f o n on, a nd l y h lf a a o f ce e r p pp e SO e r a s ne e UP ni o n of o a nd de d 3 li s ce s o f c a rrot a pint) ld wa t a nd P OF a lk S I NA CH ce sa ce sta r e s o c li OF n pi h p u é a M f thi n w hi t u I M up ilk ld d w i h f t m u o M p c m wi th f l B EA s ce C R EA M cup o f s NG r ea c re a o f e gg p S T RI OF t s oo n u s o f c re a e e a e yo lk I se a UP hin 1 c up o f r e e c C C H I C KE N S O l Sa t a nd p ppe e r a s ne e UP f thin w hi t dd e O Y STER S O M c up s o M cup O f hot 1 ~ e c re a sa uce m Pour the cold water over the oysters ; take each oyster in the fingers rinse in the water and remove bits of shell that may be attached to it Chop the oysters fine and pre ss as much as possible through a sieve Scald whatever does not pass the sieve with the water ( strained through a cloth to remove sand ) and add to the purée ; stir the whole into the hot sauce and add the cream with salt and pepper a s needed , . . . C REA M y 1 c up o f o ste rs M cup O f co ld wa te r OF O Y STE R S O U M cup s 1 P NO , of . 2 hin whit t e sa uce ON E S ER ICE O F C R E AM O F C OR N V UT E N S I L S N EE D E D To S oo n — P a ge M A KE P U R EE S FOR C REA M S O U P . 150 . — Pa e g 142 . Co okin g for Two 153 Pour the water over the oysters and remove bits of shell Strain the water through two folds of cheese cloth Heat it to the boiling point add the oysters and again heat to the boiling point ; stir into the hot sauce A slice o f onion and stalk of cele ry scalde d in the sauce make a variati on of flavo r . , . , . , . OY STER S TEW M 1 cup o f co pint ld w a t r y e o f o ste rs M cup s o f hot milk o r w a te r M te a spoonf ul of sa lt 1 p f l M bl k p pp n u t bl p f l s oo 3 f k u M p a c a c or er e s of e o white of te a s o on u c ra c butt r umbs e e r cr Pour the cold water over the oysters rinse each and remove bits of shell ; add the hot liquid and bring quickly to the boiling point ; add the butter season in gs and crumbs and serve at on ce , , . C HAPTER XI C A RB O HYDRA TES hings Show lov n”ly h u e k e p ng t bl s M rs R o e r Fe w t s e a e o . e s . i r O R K W ( the FOODS di ff b tw n qu kly tha n the d e re nce more ) CO N TIN U ED e ee co mf o rta bl e i re ss ng o f ve ic d a n ge . TH E C O O KI N G O F VEG ETA B LE S ( I N C L U DI N G C E REA L S , M A C A R O N I , ET C ) . cooking vegetables the questions most o ften er to a sked re f I The temperature of the water in whi ch the ve g etables are set to cook The temperature of the water during cookin g 2 Shall the water simmer simply boil or boi l i e rapidly ? The quanti y o f water much or little t ( 3 ) The time to add salt also the quanti ty 4 Is soda ever added to the water and i f so f o r 5 what purpose ? Save for the first item no rule can be made th a t will apply to all vegetables IN . . . . . , , , , . . . , . , . , , , . TEM PERA TURE O F W A TE R I N W H I C H B LE S A R E S ET TO C O O K V EG ETA . All vegetables a re set to cook in water that is boil ing a t the time the y are put into it . Coo kin g for Two 156 quickly grown radishes contain but a slight trace of They are mostly water a nd mineral salts starch both of which would be lost largely during cooking unless the cooking be done at a gentle simmer and the water be retained as food These vegetables then might be exempt from cooking save for vari e ty W hen cooked no more water should be used than can be served with them and the cooking should be a t a gentle simme r - , . , , , , . , , . , , . VEGETA B LES P ROTEI N C O N TA I N I N G S UG A R, S O M E S TA R C H A ND G reen peas and asparagus contain so much starch that cooking is a necessity but to retain the sugar and other compounds the cooking should be at a gentle simmer in a small measure of water and the water should fo rm a part of the finished dish The same is true o f spinach ; the water that cl ings to the leaves fi cient for the cooking in washing being su f , , , , , . . V EGETA B LES W ITH STA RCH A S CELLU L O SE Parsnips salsi fy carrots and turnips contain but little starch other than that found in their cellular structure ; this fiber like animal fiber is hardened b y high heat and cooking shou l d not be carried on at a tempera ture higher than the boiling point of water The cooking should b e p rolonge d until the fiber is tender but no lon ger All vegetables sh ould be re moved from the fire as s oo n a s the y are cooked , , , , , . , . . Cookin g for Two 157 VEGETA B LES W I TH M U CH STA RC H Potatoes break fast cereals ri ce samp maca roni noodles and other pastes used as vege tab l es a re ri ch in starch A good potato properl y coo ked is mealy A potato no matter how good it ma y be cooked in simmering water is water soaked and soggy I f pota toes be cooked in furiously boiling wate r the ou tside becomes softened and washed away while there is ” a bone in the center To cook in perfection keep the water just at the boiling point until the potatoes a re cooked The same is true pra ctically in respect to the co oking o f other star chy vegetable products but in cooking rice and macaroni ra pidly boilin g water is nece ssary in order that the grains or pieces be kept moving and separate from each other A light flaky dish o f rice cannot be se cured in a double b oiler where the water is o f necessity bel ow the boil ing point , , , , , , , . , , , . , - . , , , . , , . , , , . , , . W H EN LA RG E Q UA NTI TY OF W A TER Some varieties of onions are strong flavored ; when such and also members of the cabbage family are to be cooked the use o f a large quantity o f water will insure a mo re delicate flavor TO US E A , , , . USE OF S A LT A N D S O DA H a rd w a ter has a tendency to harden ce llulose or woody fiber and thus keeps sweet juices or other va luable compounds within the articl e co oke d ; so ft , Cookin g for Two 158 acts in the opposite wa y Sa l t added to wa ter ma ke s it hard ra i se s the boiling point a little and So d a so f inte nsifies the co lor o f green vegetable s tens water and ca uses green vegetable s to a ssum e a faded loo k As the appearance o f food has much to do with our taste or distaste thereo f ce rtainly fo r the use of salt in the cooking o f a esthetic reasons b e reen v getables would a gain Again as gr n e e e g vegetables contain little woody tissue but o ften sugar that we wish to retain in the article the cooking o f these in salted water would seem advisable In ge n e ra l salt should be added to the water in which all vegetables except those containing much cellulose are to be cooked Potatoes and onions never taste just right unless the wate r in which they are cooked A teaspoonful o f salt to ea ch ge nero us be salted uart of water will be found about right So ft water q is called for when the cellular stru cture o f dried pe as beans and lentils is to be made tender I f such water he not available a teaspoonful o f bicarbonate o f soda a dded to each two quarts of water in which the ve ge ta ble is to b e cooked will so ften the water water . , , . . , , , , . , , . , , , . . . , . , , , . V E G E TA B L E S C O N T A I N I N G M U C H S T A R C H P OTA TO ES P REPA RA TI O N OF P O TA TO ES F O R B O I L I N G N ew potatoes : Scrape o ff the skin scrub with a Old pota vegetable brush then wash thorough l y toe s : Pare the potatoes remove the e yes a nd i f th e y , , . , , Cooking for Two P O TA T O E S Boil the potatoes as above and pass through a vegetable press into a hot saucepan For about a pint or four or five potatoes add two level table spoonfuls o f butter a little hot milk ( one fou rth a cup ) and half a teaspoonful of salt Beat with a perforated wooden spoon until very light and flu ffy then turn into a hot vegetable dish and serve at once M A S H ED . , , - , . , . M A S H ED P O TA TO C A KES Roll mashed potato left from a meal in the hands into balls and flatten into cakes Set to cook in a frying pan containing hot bacon fat or dripping ; let brown on one side then turn and brown the other side The cakes may be patted down in a little flour before cooking For baked cakes set the cakes on a buttered dish put a small piece of butter on the top of each and let cook in the oven until hot and lightl y browned , , . , . , . , . P O TA T O E S S crub the potatoes either white or sweet with a brush Bake in a hot oven The oven should be at a temperature that will render potatoes o f medium minutes The skins size soft in about forty five should not be blacken ed I f the potatoes are to be e aten at once take them from the oven to the dining I f there is to be a delay of five minutes make ro om two ga shes in the top o f each potato one at right B A KE D , , . . - . . , . , , Cooking for Two 16 1 angles to the other Gently squeeze the potato to let out the steam partially wrap in a napkin and take to the table P O TA TO ES A NN A Butter the inside of two or three English muflin rings and set them on a baking sheet also buttered Fill the rings compactly with pared raw potatoes sliced very thin and dipped in melted butter bacon fat or dripping Also season the potatoes with salt and pepper as they are set in place Put half a tea spoonful o fbutter on the top o f each ring of potatoes Let cook on the floor of a hot oven about ten minutes then with a spatula turn ring and potatoes together and let cook ten minutes longer W ith the oven at a proper tempera ture the p otatoes will be browned on both sides and well cooked throughout in twenty minutes Remove the potatoes and rings (with a spatula or broad kni fe ) to the serving dish then dis card the rings . , . . , , , , , . . . , , . . , . H A S H ED 3 or ld b il d p t p n f ul f lt 4 t bl p n f ul 4 co M te a s oo 3 a or , o o a e o e s oo P O TA T O toe s 3 sa s of IN b utt or Q UI N nf ul 4 t bl p RA M E a e s oo s of wa te r b iling o er Chop the potatoes sprinkling them with salt mean while Butter a ramequin ; into it put the potato disposing it e venly to the depth of an inch or more Dot here and there with bits of butter then pour in the water distributing it evenly over the potato Le t , , . . , . C oo kin g for Two 162 ook in the oven until hot throughout and potato here and there is lightly browned c bit a o f . S A UTED P OTA T OE S Cut the potatoes into halves lengthwi se H a ve a The fat from bacon li ttle hot fat in a frying pan just cooked is preferable L ay the potatoes in the fat and let cook until nicely browned then turn and brown the other side . , . . , . P O TA TO E S kdp pp d p c u s o f ch o 2 e , co o e A U G RA TI c O k M 2 ta bl poonful p M I to w hi te sa uce ta bl e spoonf ul s o f gra te d cu s o f 4 e e se cup o f c ra c ta to 1 h N mb s e r c ru s of es me l te d but te r Stir the potato and cheese into the sauce and turn the whole into a buttered a u gratin dish ; stir the crumbs into the butter and spread over the top Se t into a hot oven to brown the crumbs . . PO TA TO ES W A R M ED O VER I N M I LK M elt three tablespoonfuls of butter in an a ga te frying pan Put in a cup and a half o f sliced cold boiled potatoes Sprinkle with about hal f a teaspoon ful o f salt and turn care fully over and over to mix them with the butter When the butter is absorbed tu rn in nearly three fou rths a cup o f milk cover and let cook not too ra pidly until the mi lk is pa rtly a bsorbed - , . , . , , , . - , . , , Co okin g fo r Two 16 4 Se le ct smooth pota toe s o fsa me siz e a n d lo ng ra the r tha n round, a nd pa re a nd cut the m into th in, e ve n The sli ce s must be o f unifo rm thickne ss sl ice s Cove r the thro u ghout, or the y will no t co ok e ve nly re d pota toe s wi th cold wate r to whic h a pi e ce r a e p p Le t sta nd a n hou r or longe r, o f ice ha s be en added Dry on a so ft cloth, a fe w to be co me co ld a nd cri sp a t a time , a nd coo k a t on ce in ho t fa t, keeping the Ta ke , fo r frying, slice s se pa ra te d with a skimmer fa t tha t ha s not be en pre vi ously use d fo r frying Coo k to a pa le stra w colo r , dra in on the skimme r, Ke ep hot a t the m outh o f the the n on tissue p ap e r Sprinkle with sa lt be fo re ove n un ti l a ll a re cooke d . . ' . . . . . . LS Ce re a ls are in a dry form a nd much w a ter needs to be added during cooking ; they a lso contain conside r A high de gre e o fheat is needed a ble tough cellulose to soften the cellulose or they may be cooked at a lower temperature i f the time of cooking be length ” So me breakfast foods as those to which e ned rolled is applied are partly steam the term and half an hour s cooking will generally cooked Wheat germ meal and o ther simila r sufi cc for these r parations need an hour s cooking oa t meal and e ; p co rn meal call for six to eight hours and i f cooked in a double boiler longer cooking is advisable Rice bo ile d in water as potatoes will cook in about the B RE A KF A ST C EREA . , , , , . , ’ . ’ . , , Cooking for Two 16 5 ame time as potatoes from twenty to thirty minutes It will take about forty five minutes to cook rice in — a double boiler Sa lt a teaspoonful to a pint should be added to the water in which cereals a re to be cooked Pro po rtio n o fwa te r ne e de d: Cereals con t a in ing a goodly proportion o f gluten call for less water than those in which gluten is replaced by starch In general four times the weight of the cereal in water is needed Thus one cup of cereal weighing hal f a pound would call for two pounds or a quart o f water When cooking Vitos and other cereals rich in gluten cut down the wate r to three or three a nd o ne half cups s . , - . . . , , . , , , , . , - . M ETH O D O F C OO KI N G C EREA L S — Turn the requisite quantity of boiling water as into the upper part o f a double boiler a dd a pint a teaspoonful of salt ( to the pint ) and wait until the water reboils ; then stir vigorously while slowly turn ing half a cup o f cereal into the water Do not add the cereal fast enough to stop the boiling of the water Stir and let boil five minutes then set it into the lowe r part of the double boiler in which boiling water ha s been poured to one third the height cover the cereal and let cook over the boiling water the requisite time Add boiling water to the outer kettle as neede d to su rround the inner kettle without its boiling over DO not stir the cereal a fter the fi rst five minutes W hen cooked the cereal should be rather stifl I f it be so ft and mushy it is not readily masticated , . . , - , . , . , . . , . Cookin g for Two 166 RI C E, S O UTH E R N STY LE half a cup of rice over a quick fire in a quart o f cold water and stir while heating the water to the boiling point ; let boil rapidly three minutes then turn the whole into a sieve and pour cold water through the rice left on the sieve and return it to the The rice is now blanched or cleaned kettle Add to the rice a quart o f boiling water and a tea spoonful o f salt and let cook rapidly until the grains are tender Drain the rice from the liquid and dry in a hot oven shaking the dish occasionally to separate the grains A little salt sprinkled over the top o f the rice will absorb any water remaining on the rice and help to make it flaky Use the rice water for a soup A dd it to lamb or chicken broth Put , , , . . . , , . . . . UB L E B O I LE R Following the general rule a pint of water would be called for when half a cup of rice is to be cooked in a double boiler I f the rice be from a fresh or l ate — gathered crop thus not ve ry dry this may be a generous measure I f the cooking is to be done in stock or tomato purée the above propo rtions will be a bout right Rice cooked with tomato and cheese is given under cheese dishes To cook in the double boiler blanch the rice a s in the first re cipe ; add the milk stock or purée preferably hot in the up per pa rt o f the boiler half a teaspoonful o f salt and let cook until the liquid is absorbed Do not stir du ring the cooking RI C E C O O KED I N D O . . , . . , , , , ' , . . Cooking for Two 16 8 gently unti l they are just cooked through a nd are not in the least so ft Drain off the water and set them into the oven Take them out one by one to peel returning them to the oven as soon as peeled Bake sweet pot a toes in the same manner as white , . , , , . . . LED SW EET P OTA TO ES Cut boiled or baked sweet potatoes in halve s lengthwise spread the flat sides with butter and set to cook in a well O iled broiler ( bars rubbed with a buttered paper ) over hot coals or under a gas burner D o not set too near the heat and tu rn during the cooking to avoid burning When hot throughout set onto a hot dish Spread with butter sprinkle with sa lt o r sa lt a nd suga r B RO I , , - . , , . , . . Q UA S H Squash is b etter when baked or steam e d than whe n boiled W hen boiled set to cook without removing the skin but carefully remove the seeds and strings connected with them One fourth a s quash ofte n much less is all that should be cooked at one time Let boil until tender then drain o ff the water and set the squash on a tin plate Skin side up in the oven to f Scrape the pulp from the shell and press it dry o f through a ricer into a saucepan ; add half a teaspoon ful ( for a pint ) o f salt and two or three tablespoon fuls of butter also a little black pepper i f approved Stir the s quash over the fire until well mixed then turn into a hot dish S . , , . . , , , , , , , . . , , . Cookin g for Two 169 Q UA S H Prepare as for boiling As the squash is cooked over and not in the water a longer time for cooking is re quired Season and finish as Boiled Squash S TEA M ED S . , . . Q UA S H I f the shell is not too hard the s quash may be cut in pieces about the size of a potato Remove seeds and stringy portions then set to bake on the grate o f an oven suitable in temperature for baking potatoes The squash will bake in about forty minutes Re move to a hot dish Serve and eat as baked potatoes B a ked squash is pa rticularly good with bee fsteak B A KED S , . , . . . . . V E G E TA B L E S C O N TA I N I N G L ITT L E S TA R C H L LL A N D A I SE STY LE l y ( ne a ly M t po nful of a lt 1 cup of oo k d n ok d ) a pi nt o f un t s p f ul f pe ppe r o M f b utte I te a p oonful o f l e mon j ui ce 2 ta bl e p on f ul f gg 2 yolk C E ER Y , H O ce e r e c co s o s o s o e r e ea s o ea o r s o s s U se trimmed stalks of well bleached celery ; - cut these into pieces half or three fourths an inch long Let S immer in water to cover until tender Renew wa te r as is needed during the cooking ; when the cel e ry is ten der there should not be more than a cup o f water with it Cream the butter ; add the salt pepper a nd one yolk ; b e at in this yolk then add the other - . . , . , , Cooking for Two 170 and when evenly mixed stir into the cooked celery ; let stand over hot water or on the back of the range while the mixture is being added ; add the lemon juice Serv e at once in a hot dish or on Slices o f toast The lemon may be omitted , . . . L C REA M E D kd l y f b utt nf ul f fl u n f ul f n f ul lt f p pp n f ul 1 c up o f co o bl p 2 t bl p Mt p Mt p 2 e I ce e r ta e s oo s o a e s oo s o e a s oo e a s oo C E E RY o o c up wa te r er o 2 r , l e ss . the ce s o sa oa s er e B utte r e r e milk ft li t ili ng lt d wa t s Bo sa of Cook the celery as above but reduce the water till but little remains M easure the water and use thi s with milk or cream to fill a cup as the liquid in making a sauce Stir the cooked celery into the sauce Dip the toast in boiling salted water set on plates spread with butter and pour the celery and sauce over the toast For a more hearty supper or luncheon dish set poached eggs above the celery , . . . , , , . . SP I N A C H Carefully cut o ff the roots discard discolored leaves but retain the inner heart leaves that are not fully op e ned W ash in many waters ; wash fro mone pan to another as long as sand is seen in the bottom of the pans I f the spinach is wilted let it freshen a fter it is trimmed by standing in cold water be fore beginning to wash it Finally rinse from a pan o f clean water into a saucepan Sprinkle a teaspoonful , - , . . , , , , . . N S BA KE D W I T H S A LT P OR K LI MA B EA F R Y IN G S ARA TOG A P OTA TO E S . . — P a ge — P a ge 164. 182 . Co oking for Two of 171 sa lt over the top and set to cook Press the spinach down in the saucepan as it becomes heated and tu rn it over that all the leaves may become heated and cook without adding other water than clings to the leaves from the washing When done turn into a colander press out the juice and dispose in a mound ” on a serving dish Serve as greens One fourth a peck is enough to buy at one time . , , , . , - . . . P NA CH Prepare cook and drain the sp inach as above then chop very fine ( in a wooden bowl ) add a tablespoon ful of butter one fou rth a teaspoonful each of salt and pepper and return to the saucepan ; stir over the fire until the spinach is hot throughout ; turn into a vegetable dish and dispose on it a hard cooked e gg shelled and cut in halves lengthwise C H O P ED S P I , , , - , , - , . L E F T O VE R S P I N A C H Press the chopped spinach very compactly into two small cups and set aside in a cool place Turn from the cups onto lettuce leaves Serve with French dress ing or with oi l and vinegar . . . G REEN S HELL B EA N S ( Li ma C ra nbe rry Kidne y , , , e tc . ) Put the shelled beans over the fire in boiling salted water to cover ; let boil five minutes then simmer until tender It will take an hour or an hour a nd a , , . Cookin g for Two 172 half When tender the water should be nearly e vap orated Add salt ( half a teaspoonful to a p int ) black pepper and two tablespoonfuls of butter or one fourth a cup o f cream . . , . STRI N G B EA N S Snip off the ends at the same time pulling o ff the Strings i f present break into two or three pieces or put several beans together on a meat board and with a sharp kni fe cut all at once into about three pieces W ash in cold water drain and set to cook in boiling salted water It will take about two hours String beans Should be cooked when freshly gathered other wise make ready for cooking a nd let stand an hour or more in cold water W hen cooked season with salt and pepper and add butter or cream They are good in cream sauce and cold make a good salad when dressed with oil vinegar and a little onion juice , , . , , . . , . . , , , , . N G B EA N S W I TH B A C O N Cut one or two slices o f tender bacon in tiny cubes and cook in a frying pan to a de lica te brown Add a pint of hot cooked and drained string beans and i f liked a grating o f onion or a few drops o f onion juice Shake the frying pan to mix thoroughly A dd hal f a teaspoonful o f salt and one fou rth a teaspoonful o f pepper and turn into a hot dish Peas and L ima beans ( fresh or dried ) may be prepared in the same way S TRI ' . , - - . , . - . . C ooking fo r Two 174 P A S A RA G US S crape the scales and skin from the l owe r e nd o f the asparagus stalks then shorten ( cut o ff) e a ch stalk at the point where it begins to be tough Tie the stalks in a bundle and set to cook in a sma ll quan ti ty of boiling salted water In the upper part of a double boiler the stalks may stand upright the ten de r tips which require the least cooking being o ut o f the water will cook in the steam Thirty to forty minutes cooking is needed I f the stalks lie flat in water they will cook in twenty or twenty five minutes Have ready two slices of toasted bread ; dip the edges o f the toast in the aspara gus water and Se t them on the serving dish ; dispose the aspara gus on the toast a nd set into the oven Beat two tablespoonfuls o f butter to a cream ; beat in two tablespoonfuls of flour dilute with a l ittle of the aspara gus liquid then stir into the rest of the liquid ; let boil five or S ix minutes ; a dd another tablespoonful of butter salt i f ne e ded a nd pour over the asparagus and toast , . , . , , , , . ’ . - , . . , , , , . P US A S A RA G PEA S AS Prepa re the asparagus stalks as before then cut them into half inch pieces Cook in boiling salted water to cover Do not add water unless necessa ry to keep the vegetable from bu rning W hen cooked add for a pint one fourth a teaspoonful o f pepper sa lt i f needed and two or three tablespoonfu l s o f b u tter , , . . , . , - , . Cookin g fo r Two 175 STEW ED TO M A TO ES Pare two ripe tomatoes cut in Slices and set over the fire in a small saucepan ; cover and let cook while o ne fourth a cup of cracker or so ft bread crumbs are made ready ; add these to the tomatoes with half a teaspoonful of salt and a dash of pepper L et cook until the tomatoes a re soft ; add two tablespoonfuls o fbutter and mix thoroughly One fourth a green or red pepper pod cut in thin slivers may be put wi th the tomatoes when the y are set to cook , , - . - . , , . S TEW ED TO M A TO ES W I TH C O RN, M EX I CA N S TY LE 1 cup o f re s b le spoonful o f b utte r M sw e e t pe ppe r M te a spoonf ul o f sa lt 1 h boil d f 3 toma toe s e co rn, cut f rom the cob 1 ta b l e spo on f ul of butte r ta Peel the tomatoes and cut in quarters discarding the seeds M elt the butter in a frying pan ; add the pepper chopped fine and let cook without browning Add the tomato and salt and let cook until ve ry hot throughout add the corn the last tablespoonful o f butter and more salt i f needed , . , , , . , . B RO I 2 or Sa lt ip toma toe pe ppe r 3 firm, a nd r e L ED s T OM A TO ES B utte r i d b S f te re a d mb s c ru Cut out the hard center around the stem end o f the tomatoe s then cut each in two slices Dip the cut , . Cookin g for Two 176 ide of the tomatoes in melted butter dredge li ghtly with salt and pepper then press into soft si fted b read crumbs ( taken from center of stale loaf ) broil over coals or under a gas burner until soft thr oughout In broiling under a gas burner have the skin side o f the tomato down Dispose on a hot dish ; put a bit of butter on the top of each slice and serve at once s , , , . , . . B EETS and tender beets are very palatable they contain a large proportion o f sugar which should be carefully retained during cooking Scrub and was h with great care to avoid breaking the skin I f the Skin be broken the juices of the beet will pass into the water and nothing but fiber be le ft for serving Old beets or beets that h ave been Slow in growing can rarely be cooked tender Young beets should cook in three or four hours When tender drain and cove r with cold water ; push the S kin from the beets with the hands then cut in S lices Sprinkle with salt and pepper and add bits o f butter here and there The beets may be chopped rather coarse instead o f Sli ce d Young , , . , . , . . . , . , . . L Cover the left over beets sliced for dinner with cold vinegar cover and set aside In cool weather pi ckled beets may be kept two or three days F i gures may be cut from slices of pickled beet and used to decorate ca b bage potato fish and other sala ds P I C K ED B EETS - . , . , , . Co okin g fo r Two 178 with the back of the kni fe scrape out the pulp or i f the corn be ve ry tender cut off and rese rve the tops o f the kernels then press out the pulp a nd use both together , , , , . G REE N C O R N bl p onful f b utte f ni n h p p d fin 1 li li p pp p d h pp d fin I p nf ul f flou 2 t bl M up f t m t p u ée M te a poonful f lt 2 ta es o s ce o s ce e a s o o o er o o , o , o a s C REO e o o c I e e LE S TY LE p ulp 1 cup o f co rn r s o e s oo c c , p p ly 1 o r 2 yo lk d si e r f l of te a s oo n u fine - c hoppe d a rs e s of e ggs, whe n de re r sa o M elt the butter and in it cook the choppe d onion and pepper until softened and yellowed ; add the flour stir until blended then add the tomato purée a nd salt ; stir until smooth and boiling then add the c orn and parsley ; stir until boiling throughout then serve at once For a more substantial dish add at the last the beaten yolks of one or two eggs Do not boil a fter the egg is added I f more convenient the flour may be omi tted and two tomatoes peele d a nd cut in sma ll pieces may replace the purée , , , , . , . . , , . G RE EN C O RN C U S TA RD I 6 88 1 cup o f corn ca nne M cup d) o f c ra c pulp ( fre sh or M cup o f suga r M te a spoon f ul o f sa lt 2 ke r p cu s o f milk mbs c ru Beat the egg and add the other ingredients in the o rder enumerated Bake nearly an hou r in a ve ry . Coo kin g for Two w oven s upper slo 179 Serve hot with butter at luncheon or . . G R EE N C O R N C USTA R D , N o M bl po n f ul f o rn m a l f u o ld milk o M p ld d milk 1 f up p n ful g n pe pp 1 t bl ( hopp d fin ) ta 1 s o o es c c e c c sca o e c er re e e s oo a e e M te a spoon f ul 2 . lt I t bl poo nful f b utt f n p ulp ( g n us 1 up u nn d o f h) m t n 1 gg w ll b o f sa es a c or o c ea s e re e ca , ea e , e r O e e ro r re s e Stir the corn meal with the cold milk and cook in stir until the mixture the hot milk ( over hot water ) thi ckens then remove from the fire add the other in gredients and mix thoroughly and turn into a dish su itable to send to the table Set on several folds of paper in a baking dish su rround with boiling water and let cook until the ce nter is firm Serve hot as a vegetable with mea t or with bread and butter at luncheon or supper , , . , , , . . COR 1 e gg, be a te n l ight n p ul p ( f r h 1 c up o f co r ca nne p d) N f l M M cup o f milk te a s oon u es F RI TTE RS or M c up o f p a stry fl our M te a spoon f ul o f ba ki ng pow de r o f sa S a lt lt or c rea p ork fa t m or o live Oil To the beaten egg add the corn pulp and milk or cream Si ft toge ther the flour salt and baking pow der and mix thoroughly Fry as griddle cakes in a little salt pork fat or olive oil Or have hot fat in a Scotch bowl dip a tablespoonful in the hot fat drain ca refully then take up a spoonful of the mix . , . . , , , , Cooking fo r Two 180 ure and with a second spoon push it into the hot f at ; fry to an amber color t . C O R N C H O W DE R li 1 s ce o f fa t sa M 1 r c r a e cu s o f bl p l p l B l ck pe pp r ll onion 1M up s o f o n pulp 1 cup o f sli c d po t to s 1 sma c p il hot m k s n o o fu s of butte r e t a 3 a f e s o n u f t o o sa t M lt po k a e l e Cut the pork in tiny bits and cook the fa t from it in a frying pan ; add the onion pee l ed and cut in v ery thin slices and let cook until yellowed In the meanwhile pour boiling water over the potatoes heat quickly to the boiling point and l et boil three or four minutes then drain rinse in cold water and drain again Pour a cup of boiling water over the oni on and pork and let simmer three or four minute s then strain this water over the potatoes squeezing out al l the juice ; then discard the onion and pork After the potatoes have been boiling five minutes add the corn and let the whole b oil till the potatoes are tender then add the hot mi lk salt pepper a nd b utte r S e rve with cracke rs , , . , , , . , , . , , , . . S U C C O TA S H 1 cup o f ste we d be a ns ( pre fe r bly Lima ) 1M c up s o f o n p ulp M te a poonful o f a lt a c s r bl poo nf ul s o f b utte r M te a poon ful o f p pp 3 ta es s M to M cup e o f c re a er m s Succotash may be made from fresh or dried beans In both cases the beans should first be cooked until tender then add the corn pulp and cook about five . , Cooking fo r Two 182 p ierce the beans Change the water during the par boiling adding the soda with the last water Rinse thoroughly Put half the beans in the bean pot Pour scalding water over the pork scrape the rind thoroughly wash in the water then score the rind in half inch strips ( for cutting in slices when cooked ) Put the pork on the beans in the pot and pour in the rest of the beans M ix the molasses salt and mus tard with hot water to pour and turn over the beans Then add boiling water to cover Bake about eight hours in a moderate oven Keep the beans covered with water and the cover on the pot until the last hour Then remove the cover and bring the pork to the top to brown the rind Le ss than a pint of be a ns ca n not be baked ve ry successfully . , . . . , , , . , , . . . . . , , . . LI M A B EA N S B A KED W I TH SA LT P O RK Parboil one quart of lima beans with half a pound of salt pork Take out the pork and score it in slices for serving Then turn the beans into a baking dish Set the pork in the center and bake until the beans are tender D o not have the beans too moist when ready for the oven Cover the dish for a time with an agate plate then remove the plate to crisp the beans and pork Use with the pork beans that are rather old and require at least two hours cooking Dried beans soaked over night in cold water may be used after an hour of parboiling Parboil young tender be ans ab out twenty minutes Add butter pep , . - . . , . . , . ’ . , . . , Coo king fo r Two 183 per and salt and bake nearly an hour Do not use pork with y oung beans unless it be fi rst cooked by itself two or more hours , . , , . LD B A KED B EA N SA N DWI CH C LUB STY LE Butter two slices of Boston brown bread ; on one of these dispose a heart leaf of lettuce holding a tea spoonful of salad dressing ; above the dressing set a generous tablespoonful of cold baked beans then another lettuce leaf and dressing ; then finish with a second slice of bread a tablespoonful of beans a flo we re t of cauliflower and a teaspoonful of the dressing over the cauliflower CO - , - , , , , , . V E G E TA B L E S W IT H S TA R C H I N F O R M O F C EL LULOS E l di re ction b ginni ng of the cha pte B O I LED PA R S N I P S B UTTE RE D Pa rsnips a re much sweeter in the spring than in the fall To prepare wash and scrape until clean Set to cook in boiling wate r and continue the boiling until nearly tender then add salt and finish cooking Cut in halves lengthwise the parsnips will cook in about half an hour ; left whole it will take nearly an hour Drain carefully sprinkle with salt and add plenty o f butter B O I LED PA R S N I P S S A UTED Scrub the parsnips with a brush without scraping or cutting them in halves L et boil until tender then Fo r ge ne ra s se e r e . , . . , . , , . , . , , . , Cooking fo r Two 184 drain cover with cold water and with the hands slip Cut into slices three fourths an inch o fi the skin thick and set to cook in a frying pan containing about three spoonfuls o f fat tried out from salt pork Le t cook until browned on one side then turn to brown the other side , - . . , , . P AR S N I P ( Le f t I i p pu é p nful f l t p nful f p pp cup o f p te a s oo te a s oo a rsn o F RI TTE R S v e r pa rsni ps ) bea t n light S a l t p k o b a n fa t I r e sa o e o e gg, e or r co er Press the cooked parsnips through a gravy straine r set into part of a double boiler ( into which it fits ) Use a wooden pestle ; to the purée add the salt pep per and egg ( o ften the white may be omitted the yolk being su fficient to hold the pulp together ) and mix thoroughly ; shape into small flat cakes Have ready a frying pan containing a little hot fat ; cook the cakes until brown on one side then turn to brown the other side , . , , . , . U RNI P S B O I L ED T Pare the turnips and cut them in slices from half to a whole inch thick Set to cook in boiling water with out salt When nearly te nder add salt and cook until tender Serve with butter or drain care fully then mash with a pestle add salt and butter and stir over the fire until ve ry hot . . . , , . , , CHA PTER XII I N TRODU C IN G TH E G REA T F U EL FOODS : ( F A TS C R EA M , B UTTER , O LIV E OI L A N D SA LA DS ) FA TS fo rm the th ird great class o f food stu ffs ; these a re represented in our bodies in the form of fatty tissue Fatty tissue is made up of a mass of albu minous cells containing oil and held together by a The oil in S light framework of connective tissue nuts olives and seeds is in the same way held in cell s connected together by a framework of connective tissue Fat and oil are practically the same thin g fat being oil in a solid state and oil being fat in a liquid state . , . , , , , . . TH E U S E S O F FA TS I N TH E B O D Y As fat contains about eighty per cent of carbo n largely available as a source of heat fats would s e e m to be indicated for use in cold rather than in w a rm weather and in a cold climat e rather than in the reverse Still this compound is a nece ssity for p e o pl e even in hot climates ; for growth and proper nutri tion are dependent upon the ingestion of a due pro portion of all the food principles Fats lubricate the . , , . . , Cookin g for Two 187 human machine and aid in building up fatty tissue which serves as a cushion for the nerves and provides a reserve store o f material to furnish heat and energy in time of need During convalescence from severe acute disorders and while sufie ring from chronic wasting diseases fats in larger measure are a ne ce s sity In both cases an easily digested form of fat is called for , , . , , . . F O R M S O F F A TS US ED A S F O O D Fatty tissue in the form of bacon the exterior of roasts steaks and chops or of boiled ham corned beef or mutton 2 The fat that is cooked from bacon and meats drippings the kidney fat of beef suet and pork ( ) ) ( removed by heat from the fatty tissues and clarified O Oil expressed from egetables and seeds as live v 3 and cotton seed oil Combinations of suet and egetable oil as cot v 4 tole ne and co to sue t Butter and cream 5 I , . , , , . . , . , . - . , . . . . DI GE STI O N O F F A TS Starch is digested largely in the mouth proteid in the stomach but fats are changed but little until they reach the small intestine Here the pancreatic juice bile and intestinal juice divide the fat into smaller a nd still smaller droplets ; these minute droplets are then taken up by the cellular lining o f the intestine , , , , . , Cookin g for Two 188 rried to the bloo d Anyt hing tha t a ids in the divisi o n of the o il is helpful to its dige stion a nd a ssim ila tio n Thus with fa t a nd o il we ma stim te foo d tha t is deficient in these co mpo unds ; a s le a n me a t bread potato and other vegetable s which te nd to sepa rate the masses of fa tty ti ssue ( b a con a nd the like ) Or we spread butter upon ste ak o r bre a d o r toss hot vegetables in butter to coat them wi th it o r turn lettu ce and other green vegetables over a nd o ve r in oil that each leaf ma y glisten wi th it a nd ca . , . , , , , , . , , , , WHY . P A S TRY A N D D O U G H NU TS A RE N OT EA S I LY D I G E S TE D From what has been said above it would seem tha t pastry in which starch is surrounded by fat and doughnuts which are largely starch cooked in fat would fo rm ideal ways of presenting fat to the But fats are not a fie cte d by ei ther saliva or system gastric juice and i f starch be permeated through a n d through with fat how is the saliva to get at the starch to digest it ? I f the doughnuts be so made and fried that the fat does not penetrate the dough the p rincipal objection to this form of food is removed but pastry cannot be called a hygienic form of food It should be reserved for occasional use and not pre sented in daily bills of fare , , , , , , . , , , , , . . DI GESTI B I LI TY O F F A TS A N D O I L S health all forms of fat in moderation a re usual ly well dige sted but they produce satie ty earlier In , , , OTA T O S A LAD P EGG S , F R E NCH S T Y L E A A D F OR L Two . . — P a gc — P a ge 2 04. Coo king for Two 189 in a meal than do other food compounds G ood butter cream and cod liver oil are the forms of fat most easily digested All fats heated to a certain temperature ( i e to the smoking point ) which varies with the kind of fat become decomposed and some of the products evolved when the fat is in gested occasion irritation of the mucous membrane throughout the digestive tract and conse quentl y in digestion Hence the greatest care must be taken that fats be not overcooked This is one reason why fried foods ma y be harm ful and why butter whi ch is quickly a fle cte d by heat is more wholesome when uncooked than when cooked Used with steak ve ge tables etc the heat of the article upon which it is spread is all that Should be applied to it . , . . . , , , , , , , . , , , . , , , , . , . , , , . EF F ECT O F H EA T O N FA TS M elt butter or drippings over the fire and they will foam and bubble as i f boiling ; continue the heating a nd the bubbling ceases the fat becoming still If we tested the fat with a thermometer we should find that when it was still the temperature was consider ably above the boiling point o f water 2 12 F ) and that when it was bubbling the temperature was about that of boiling water When fat bubbles as i f boil ing it is because there is boiling water in it ; when the boiling ceases water is no longer present Fat or oil will burn be fore the boiling point is reached W hen a ll the water present in fat or oil has evapo rated and , , , , . , ° . , , , . , , . . Cooking for Two 190 the fat is still it grows hot very fast rising to 3 0 0 or 4 0 0 F Olive oil may be heated even to 600 F I f we put a piece of dough into fat that is bubbling we find that it absorbs fat and does not take on any color ; but i f we put the dough into fat that is still it becomes brown in a few moments and i f prop erly mixed does not absorb fat In reality the higher the temperature to which we can raise the fat without its burning the more quickly will the exterior of the article to be cooked be browned and hardened so as to exclude the fat Olive oil can be heated to a tem e r 0 F before it burns and thu s r a t u of about 0 e 6 p it is the ideal fat for frying purposes On account of the cost it is not generally used for this purpose Lard is the fat that is next best for frying then comes drippings from meat then suet whi le butter is the least desirable medium for frying ° , , ° ° . . , , , , , , , . , . ° , . . . , , , . H OW TO TEST TH E TE M P ERA TU RE OF F A T F O R NG We have noticed that we do not speak of bo iling fat nor do we wish to speak o f smoking hot fat ; for when fat smokes it is burning and is too hot for use ; nor can such fat be restored to proper condition for future use Food cooked in it especially i f it has been overheated a long time or several times will not take on appropriate color and whatever fat is absorbed by the article will not be wholesome When the fat becomes still have ready some inch cubes o f stale bread and drop one o f these into the fat If F RY I , , , , , . , , , . , . Cookin g fo r Two 192 flavored It S hould be needless to add that the cover ing must be complete at eve ry point and that the fat must be deep enough to cove r the articles to be cooked in it The dough for fritters doughn uts and the like must contain enough egg to keep out fat heated to the proper tempera ture for frying Croquettes oys ters and the like are often placed in a basket so that thre e o r four may be lowered into the fat and re moved from it at the same time The articles must not touch each other or steam will be produced which will moisten the crisp crust Drain carefully in the basket over the kettle of fat then remove to soft paper for the final draining , . , . , , , . , , ‘ . , , , . , , . N G O UT A N D C LA R IF Y I N G F A T S Cut the fat in small pieces cover with cold water and let stand over night ; pour o fl this water add fresh water or milk a cup to each two pounds of — fat and let cook ve ry slowly until the p ieces are light brown in color and the fat is clear and still (no sound of bubbling or cooking ) Strain through a cloth and press the fat from the pieces for a second quali ty of fat T RY I , , , . . FA T F ROM C O O KE D M E A T, TH E S O KETT E, ETC UP L When the liquid is cold remove the fat to a sauce pan add part or a whole cup of cold water a nd let cook slowly until the wa ter has evaporated and the . , , , Cooking for Two 193 sound of cooking has ceased then strain through a cloth M uch of the flavor and odor of the fat passes Slices of O H in the water during its evaporation raw potato may be used instead of water to clarify fat It is probably the evaporation of the water in the potato that is responsible for the clarification , . . . . H O W TO TR EA T F A T A FTER F RY I N G After the fry ing is finished remove the fat to a cool place and let it settle Crumbs or flour left in fat and reheated with it will burn long before the fat is hot enough for frying and spoil the fat When the fat is cool pour it carefully from the sediment in the bottom through one or two folds of cheese cloth laid over a colander or sieve add cold water or Slices of potato and clari fy a s above Wipe out the kettle with soft paper wash and dry and when the fat is again cool return it to the kettle A round bottomed Scotch bowl ( iron ) is the best utensil for frying , , . , , . , , , . , , - , . . F A TS A N D O I LS U S E D I N TH E P R E S ERV A TI O N OF F O OD Fats and oils may be used to advantage in the preservation of many kinds of food ; these by ex cluding air prevent the d rying or decomposition o f the food that is covered with them After a bottle of olives or pimentos has been opened and a part o f the contents used the remai nder may be kept as long — a s the oil remains in good condition often Six months or longer by simply putting into the bottle . , Co oking for Two 19 4 or can a few spoonfuls of oil that may float a thin — layer of oil o n the top of the liquid So a layer — of oil over fish as sardines preserves them for a long time Potted meats and p eit e de foie gras are kept by means of lard or butter which is melted and poure d over the articles when they are put up Of course all articles preserved in this way Should be store d in a cool place . ' - . - - , . , . C R EA M Both cream and cream transformed into butter are considered particularly digestible forms of fat The volume of a certain quanti ty of cream is increased by beating This process probably renders the cream a little more digestible as it also makes it more a t tractive Cream taken from the top of the milk can or after the milk has stood about twelve hours is called thin or S ingle cream Such cream cannot be beaten very firm ; it contains too much milk and is not thick enough Crea m taken from milk that has been standing twen ty four hours is called double heavy or thick cream This may be beaten to stand ” alone or until it is solid to the bottom o f the bowl Thin cream is beaten with a whip churn ; this con tains a dasher which is moved up and down in the The froth is removed as it rises to the cylinder surface Thick cream may be beaten most quickly with a Dover egg beater To keep the cream from ” spattering cover the bowl with a circular Sheet . , . , , . , , , . . - , . , . , . . . , Co oking for Two 196 poses For this reason and also on account o f ex pense some other form of fat is usually selected for cooking articles in the fry ing pan When butter is to be used for frying let it heat until all froth has subsided the casein salt etc has been deposited on the bottom of the dish and the water has e vaporated The liquid fat may then be poured from the sediment and will keep almost indefinitely By beating butter with a perforated wooden spoon or a silver fork air is incorporated which lightens it In cake making this is an important item For quick est and best results when butter and sugar are to be creamed together m a ke the butter smooth and light before any of the sugar is added then gradually beat the sugar into the butter Butter is beaten to a cream when it is of a smooth cre a m like consisten cy and the edges look whitish Creamed butter is pre ferable for spreading ove r steak and chops . , , . , , , , . , , . . , , . . , , , . - , , , . . M A I TR E D H OTE L B UTT ER ’‘ ( For B ro ’ il d e M e a ts F a nd i h) s , Beat two tablespoonfuls of butter to a cream ; beat in one fourth a teaspoonful of salt a dash of pepper and half a teaspoonful of fine chopped parsley ; then add a teaspoonful of lemon juice a few drops at a time For re d pe ppe r butte r add in the place of the parsley o ne or two chilli peppers chopped fine A few drops of onion juice may be added - , - , . , . , . Cooking for Two 19 7 US E O F O L IV E O I L Our largest use for olive oil is in the form o f salad dressings Occasionally butter or cream is taken for this purpose Cream is well adapted for use in salad dressings but as butter is too solid to coat cold ve ge tables it is usually made into a dressing by cooking ; this detra cts from its digestibility and thus it is pre f The c rable not to consider it in this connection dressings that a family of two will oftenest elect are called French a nd mayonnaise dressings French dressing is pre ferable with fruit and green vegetables and also to season fish and meats that are a fter wards to be served with mayonnaise dressing A mayonnaise dressing is rich and thus is used princi pally a t luncheons or banquets while the lighter French dressing is selected for the more hearty mea l of dinner Cream beaten solid is added to a mayonnaise dressing or with seasonings and a little lemon jui ce is used by itself as a salad dressing . . , , , . . , , , . , , . , , , , , . FR E 3 ta I ble sp to 3 ta j ui ce f l NCH o on u s o f o il bl p f l e s oo n u s o f or v ine ga r l e NG p n ful p nful D R E S SI mon lt f pe p pe r te a s oo o f sa te a s oo o The ingredients for the dressing may be mixed and poured at once over the salad materials which are then turned over and over until the dressing has been taken up by them or the condiments mixed , , , , Cooking for Two 19 8 with the oi l may be first used then a fter each lea f or separate piece has been thoroughly coated with the oil the acid may be poured on and the salad turned over and ove r until the acid is evenly m ixed through out , , , , . M A Y O NNA I S E D RES S I N G f l te a spoo nf ul te a Yo lk p p p ika f lt of s oon u o a I c up o f o r sa o f I e gg li v e o il bl p on f ul t bl p o nful I ta I a of es o es l mon j ui ce v i ne ga r of o e M ix the salt and pepper add the yolk of egg and , , beat until thickened a little ; add the lemon juice and Use a Dover egg beater and V inegar gradually beat in the oil a teaspoonful at a time After a time the oil ma y be added by the tablespoonfu l Beat thoroughly a fter each addition of oil as also during the time the oil is being taken up by the mixture Cover the dressing with an earthen or glass di sh and let stand in a cool place until ready to use Half this quanti ty of dressing may be made b y di viding the yolk of egg The main point to be noted in making this dressing is tha t a ll of the a cid is to be a dde d to the yo lk of e gg be fore be ginning with the o il B y thi s method all danger of curdling is avoided C O O KED SA LA D D RE SS I N G 2 ta bl p n ful f vi ne ga r or The yolk s of 2 ggs l m n Ni V te p n f ul f a lt Th w hi t f I gg b a t n dry t p n f ul f sug 2 t n p f l d bl p ful f b utte t n u f u m o t a y, u s n u f f o p f l o p p i k a d ubl o t e a a m 6 5 p 54 , . , . . , . , . . , . . e , a s oo o e a s oo o ea s o o e s oo s e a r s a r r o e a c s o ce e o e s oo o e , s o o e cre e e r Cooking for Two 2 00 should be washed in water and inspected separately Lettuce especially that grown in a hot house will not bear rough treatment ; h andle the leaves deli ca te ly rinse them in a pan of water shake in a let tuce basket or a piece of cheese cloth then wipe dry with a soft cloth Oil will not adhere to a wet sur face Lettuce may be made ready to serve some hou rs in advance i f it be Se t aside in a cool place in a receptacle tightly closed A tin pail of suitable S i z e answers the purpose well . , , , , , . . , , . . LETTUC E I he d M a le ttu p n f ul of o us o f sa er e a s oo ce te a s o o LA D M t p n f ul o f pe pp n f ul m 4 t bl p 2 t bl p nf ul f vi n g SA lt ( ge ne r me a sure ) a e s oo s or a e s oo s o o re e o f o il a r When ready to serve put the carefully washed and dried leaves in a salad bowl ; shake over them the salt and pepper and pour on the oil ; with a fork and spoon turn the leaves over and over until they glisten with oil I f the lettuce takes up all the oil add and still another i f it seems a nother tablespoonful needed Pour on the vinegar and again turn the lettuce over and over A few drops of onion juice ma y be added with the vinegar or before putting the lettuce i nto the bowl rub over the inner surface o f the bowl with the cut side o f half an onion or clove o f garlic Pepper grass ma y be dressed with the lettuce or mustard leaves chopped fine may be sprinkled over the lettuce after it has been dressed , , . , , . . , , , . , , , . Cooking for Two 2 01 LA D Let the cabbage stand some time in cold or ice water Slice very fine season with salt and paprika or omit the paprika and use a green or red pepper sliced fine or small preserved peppers chopped fine Remove the seeds from the peppers before chopping M ix mayonnaise or a boiled dressing with the ca b bage when it is ready to serve C A B B A GE SA , , . , , / . , , . . . TO M A TO S A LA D Peel the tomatoes cover closely and set aside in a cool place to become chilled Be fore serving cut large tomatoes in halves crosswise A ny dressing may be used , , , , . , . . PEPP ER A N D O N I O N S A LA D Plunge a green or red pepper into boiling water remove at once and rub o fl the thin outer skin ; set the pepper aside in a cool place to become chilled and crisp Cut out a piece around the stem and take out the seeds a nd veins Then cut the pepper round a nd round in the thinnest rings possible ; cut half a small mild and tender young onion in exceedingl y thin slices and separate these into rings Sprinkle the whole with a little salt and pepper perhaps one fourth a teaspoonful o f each then pour on two table spoonfuls of oil ; mix a nd crush the vegetables in the oil a dding a no the r tablespoo n ful i f needed L astl y add ab out half a tablespoonful o f vinegar and mix , , , . . , . , , , . Cooking for Two 2 02 again Serve on heart leaves of tender lettuce Serve with roast be e f lamb etc . . , , AS M he a d I d z n of sta o e r a p a le ttu lks o f . PA RA GU S 3 ce coo kd a r c oo se a r o s - er e e or a o s c e ee ta or 2 ga e c oo bl f l li v f l v i ne e spoo n u s o f o e oil I gus 4 ta or as e h d k d whit o f e gg k d y lk f n (U h d th di h ) 4 li c s o f pi kl e d b t I - S A LA D M M M bl p e s o on u s o f r p f l f lt po n f ul o f p pp lov f ga li te a s oon u te a s c a sa o e o e r o er c Put the washed dried and crisped lettuce onto a se rving dish and dispose above the asparagus with heads all the same way Cut the shelled egg in slices and use these as they are as a band over the aspa r agus or remove the yolk for another dish and set in its place figures cut from slices o f pickled beet Rub a bowl with the garlic ; in it mix the dressing a nd pour it ove r the salad and serve at once , , , . , , . . UTA B A GA TUR NI P S A LA D I up o f k d tu nip ut h d f l ttu int h l f i n h ub ip f F n h dr M th ing w i th a t po n f ul M t bl po n f ul o f fin h pp d p l y o p ni on j ui R c c oo a o a c o es e e c - ea c r e es c o e a rs e e rs r ca o re c ce e e o ea s , o re c o e ss of ce M ix the French dressing in a bowl ; add the onion juice and mix again ; pour over the turnip and mix with fork and spoon Set aside to become chilled Se rve on the lettuce sprinkling the top with the parsley or capers . . , . Cooking for Two 2 04 PO TA TO 1M cup s of cold boi l d p ta toe s cut in ha l f i n h ub s M te a spo n f ul o f lt s n u f p f l p p i k t a o o t M M e , - SA LA D c c oo e a r 2 c li h pp d o i h pp d bl po nful c h opp d fin ta bl poon f ul s ch opp d fin ta es e 2 s o of ca of e s oo a r fine c o p M e rs, e e din o f sa r c up bit M c up , e c , or s, pa rsle y s e s re - fine e es e e , e s oo e 2 I s ce o f on on, c o 2 r, fine e c bl p nf uls o f oil n f ul o f vi n ga r to 3 t bl p wh n d i d ha d cook d ggs hoppe d 4 to 6 ta a pe ppe e s or fine or I s ce o f re d o r gre e n es c e sa o li bl poonful s o f musta rd pi kl pi ca li lli h ppe d ta 2 o e s, pi ke d c in or o f a nc bit hovi e s, p i cke d in s e Sprinkle the salt over the potato and mix tho r oughly ; then add the chopped ingredients and mix again ; add the oil and turn the potato over and o ver until the oil is taken up ; then add the vinega r Cover and set aside a nd turn the ingredients again in a cool place until ready to serve This salad should stand some time after mixing be fore it is served When adding eggs sardines or anchovies add them with the chopped ingredients . . . , . EGG S A 3 h M he a d o f l 2 k a rd- coo e or LA D M d e ggs ip the re c e ttuc e or e fo r e ithe r Fre nch ma yonna i se d i re ss ng Cook the eggs in the shell See page 64 Cool the eggs in cold water shell and cut them in even Dispose the slices on the lettuce care fully slices washed dried and crisped and pour over the dress ing Serve at once . . , , . , . , . Cookin g for Two C H I C KE N k d hi k n ut in in h ub u i n u f n d l y c t o t M p i h li n c M n a d k d p c u e a s f c o o p M I c up o f coo e e r ce e r e c , M c s o ce s LA D mbe r of c up c uc u a re c e , ing or A e c - re nc or hd re ss a nd ip bout M th n i d e ing e re c a in e c e cut , h l f in h ub s ip f F M th es c c e c c SA 2 05 e for ma yon r ss se M ix the chicken with the French dressing cover , and set aside in a cool place for some time When ready to se rve drain the dressing from the chicken — i f any be present add the celery or the peas and cucumber (when celery is out o f season ) and mix with the mayonnaise dressing Serve either with or without lettuce . . . JELLY S A LA D M A C ED O I N E S TY LE f u ld w t e M up f nn d t ma to p M n f ni n f n i y bi i I thi n sli u t t o e n t g g M p b n a f w M ta lk f l y I fi n ce l v li v h pp d li d o c l y f I t a sp on f ul p s I ma ll pi e c o f b y l a f li e of e d g n p pp h d c k d y lk o f gg I I i ft d quiv l nt f th o r M hilli pe pp n f n o r a m p f l l ld hi k v l l b e t s u t oo M c h opp d fin M t bl p n f ul f g a nul a t d n l t i e g T O M A TO c ca o ce s o ea s o r or or a re e er e er o r o e o a r - s e co sa o e s oo e, c e e s r re s ea e e c ea s o a r a co o c o es e c c o e ce e r o e er s , ca o oo , c or e er e o e c r s e e e , a e e a , o , e e a Simmer the tomato onion celery bay lea f pepp e r a nd salt ten or fifteen minutes ; add the gelatine softened in the cold water and strain Let the mix ture cool stirring occasionally until it begins to thicken then stir in the stri ng beans ( or peas ) olive capers and yolk of egg or the meat and tu rn into , , , , , , , , . , , , Cooking for Two 2 06 mall cups or moulds It is often convenient to make this salad one day ( as Saturday ) and se rve it the next da y To unmold see page 13 6 s . . . P O TA TO SA ( To 3 p kd p bl p nf ul cu s o f coo S ca nt ta o ta e e s oo i n f ul t bl p hopp d p l y to of LA D F RE , v four b M gra te d e s oo a c s of fine a rs e e LE f l ( ge ne rous) s oo n u lt p M te a s o n on 2 p te a sa STY five ) or se r e cu e s NC H f l oo n u of d ubl t ble p on f ul vin g r I cup 2 a of o s o e e s of p p ika a c re a r m of ta rra go n a To the prepared potato add the onion parsley salt and pepper ; turn the ingredients over and ove r until well blended ; let stand in a cool place until ready to serve Beat the cream and vinegar unti l firm throughout then mix through the potato , , . , S TUF F ED B EETS . W ITH C A B B A G E - A N D - N UT AD L Have ready young beets boiled tender and skinned heart l eaves o f a head of lettuce washed and tho r oughly dried cabbage chopped fine with pecan nut meats and either boiled French or mayon naise dress ing Cut out the centers o f the beets and trim them as needed to make cases one fourth an inch in thi ck ness Reserve the trimmings to be chopped fine to garnish a salad for the next day M ix the prepared cabbage and nuts with the dressing and use to fill the SA , , , , , , , , . , - . , . Cooking for Two 2 07 beet cups D ress the lettuce with French dressing and on it set the cups Serve at once Celery cut fine may replace the cabbage The boiled dressing given on page 19 8 is particularly good with this salad , . . , . , . . LL S A LA D Peel the tomatoes and cut each into two slices or i f smaller tomatoes be at hand scoop out the cente rs to make cases For one third a Philadelphia cream cheese take two or three olives and half a chilli pe p per ; chop these very fine and mix through the cheese Roll the cheese into small balls hal f an inch in diam eter and dispose two or three balls on a Slice of to mato resting on two heart leaves o f lettuce Pour two or three tablespoonfuls o f French dressing ove r the articles on e ach plate and serve at on ce TO M A T O A ND C H EES E B A , , , , - . . , . . P RU N E A N D PE C A N N UT S A LA D f p u n d o prun 2 t bl p n f ul f l o M f n n n p f l p u d f p n u t m t u s t M M f h d l ttu mo ) M 4 ta bl spoo nf ul of oil es o o ea o a e ca e ea s o e a s oo o e mon sa lt j uice ( or re ce e e s oo s Soak the prunes over ni ght in cold water ; let cook on the back o f the range until tender ( and no longer ) when the water S hould be pretty thoroughly evaporated When cold cut from the stones in nea t le ngthwise pieces Cut the nuts in slices len gthwise M ix the Oil lemon juice and salt and pour over the , . . , , . Cookin g for Two 2 08 prune s and nuts M ix and tu rn onto the l e ttuce Se rve with roa st m e a ts or with bre ad and butte r . . . O RA N GE A N D 2 o ra nge s M po und of we ight) M he a d d a DA TE S A LA D bl poon ful f oil I t bl p on ful f l m n j uice l u f sa t t p n f l oo o M 3 ta ( sca nt te s s es e o es o a o o ea s l o f e ttuce Pour boiling water over the dates to cover them and stir with a silver fork while the water is reheated to the boili ng point Skim the dates from the wate r o an agate pan and set into the oven a few moments t to dry them Watch care fully as they burn easily When cool enough to handle take out the stones and cut the flesh into narrow st rips Wash and dry the lettuce which should be very crisp Dispose the lettuce in a salad bowl ; mix the salt oil and lemon juice and pour over the dates Let these stand while the oranges are peeled and cut in thin slices len gth wise o f the ora nge the n mix the orange through the dates adding a fou rth a tablespoonful of oil i f the dates have absorbed the dressing poured over them D ispose the fruit on the lettuce leaves and se rve a t o nce Slice d figs may replace the dates Se rve with b re a d or with roast meats . , . . , , . . , , . , , , , . . . . PP LE A N D C ELERY S A LA D ut in t lk I cup o f p pl ( i nn ( p l d a nd c ut f u th i n h li ) i ha l f i n h ub ) f n u F m n a e t bl p n f l l o n h or y i d a m e n c M j ui a s de si d M to I f ull up o f te nde r c l y A e a h - e s oo er ee e c c o es o e r r c a re ce c e er s s a o c s one ce s se r ssing Cooking for Two 2 10 F LE U R DE LI S S A LA D, M U R RA Y S RESTA U R A NT, N EW Y O RK ’ - Cut either oranges or gra pefruit in halves cross wise W ith a sharp pointed kni fe cut around the pulp in each section of the fruit Also cut the membrane separating the sections and the core from the skin and remove all the membrane and core in one piece Sprinkle over the pulp thus left in the fruit skin a few sliced walnut or pecan meats and a little Fre nch dressing Set the halves o f the fruit thus prepared on individual plates and in the center o f each set half a dozen heart leaves of French e ndive in an upright position to imitate the fleur de lis , - . . . , , , , . - - , A S TO R I A S A h d f ndi v M g p f ui t I o ea ra M 2 a n h lv p a e e of es na rro RE , a rro e or ca nne d ea s r a w ce e fre sh ip o f g str re e n p pp e s r oo es a ea r A . VI S ED w t ip f d pe pp r A n p nf ul f liv oil 2 t bl f th f ui t Th j ui M t poonf ul f l t P p ik if d i ed LA D r ora nge - o s o e o a re o e o e r sa es r er Remove the pulp from the grape fruit and orange without taking the membrane Cut the pear in lengthwise slices Cut the endive in halves length wise discard outer coarse leaves wash with great care and wipe each leaf Dispose the halves of e n dive on individual plates ( these will resemble a spread fan ) set the slices o f pear one almost overlapping another lengthwise a t the root end of the endive ; b ack o f these in the same wa y the sections o f orange , . , , . , , , , , , Cooking for Two 2 11 pulp with the sections of grape fru it just a b ove the tips o f the leaves To the juice add the olive oil and salt ; beat together vigorously pour ove r the s a la d a nd se rv e at on ce , . , . CHAPTER XIII FOODS S U PP LYI N G M IN ERA L SA LTS A N D ORGA N I C A C IDS, M ORE PA RTI C U LA RLY F R U IT TH E foods that supply us with mineral salts and organic acids are found largely in the vegetable king dom Some of these are in the form of roots leaves blossoms and stems of plants ; others are the seed vessels o f the plants and still others are the fleshy coverings of the seeds intended by nature as a pro te c tion for the latter until maturi ty or for the early sus te na nce o f the young plant which sprouts from the W e speak of these foods as fruits and ve ge se ed tables Properly however all the seed vessels are fruits while the others are vegetables but we a re not accustomed to think of a squash or a tomato as a fruit and so the distinction we make between fruits and vegetables seems to b e largely a matter o f custom , . , , , . . , , , , , . P O S ITI O N A N D F O O D VA L UE O F F RUITS M ost f resh fruits contain a large propo rtion of water from eighty to ninety per cent being not an unusual proportion There is a lso con sider a ble ce llu lose in fruit ; this with other starch present in unripe CO M . , . , Cooking for Two 2 14 be come dark at least in spots and the pulp is dry and mealy Bananas left in a paper bag will ripen more qui ckly than when left uncovered in the light Cooking is a ripening process and bananas pears and apples not su fficiently ripe to e a t ra w a re p a l a table a nd wholeso me cooke d ha s , , . . , , , , , . LA V O R F RU ITS A N D F OO D F RU ITS Hutchison and others divide fruits from a nutri tive point of V iew into two groups food fruits and flavor fruits Under food fruits are classed such as contain more than twenty per cent of solids The best example o f this group is the banana This in its fresh state contains a little proteid and considerable carbohydrate Figs dates and raisins all belong to thi s group We ight for weight dried figs are said to be more nourishing than bread Flavor fruits have little claim to be called foods ; they are largely composed O f water and are sweet and agreeable in flavor G rapes constitute a class between these two a r s roups the jui e o f the grape contains f om ten c g to thirty pe r cent o f sugar F , , . . . , . , , . . , . . , . . N U TS N uts a re fruits that possess high nutritive value Their general composition is about as follows to to 2 0 o o t s 60 4 . 15 5 . per cent . Cooking for Two Carbohydrates Cellulose M ineral M atter 9 3 2 15 to to 12 per cent 5 I The high percentage of fat in nuts and their dense cellular structure tend to make them di ffi cult o f di gestion To render nuts desirable as an article o f food artificial grinding supplemented by cooking is necessary Walnuts chestnuts and a lmonds are the varieties of nuts in most common use Chestnuts deserve to be better known and more widely used in this country ; they contain a high percentage of car bohydra te much proteid and fat while almonds have a high percentage o f nitrogenous matter and but li ttle o f the carbohydrate principle ; thus chestnuts would be used in the place of bread or potatoes and almonds in the place of fish or meat . , , , , . . , , , . EF F EC T O F C O O KI NG ON FR U I TS Cooking as we have previously noted softens the cellulose in fruit and converts such starch as is pres ent into sugar thus making the fruit more digestible At the same time heat drives out the mineral salts and the acids in the watery juices a nd i f these juices be not retained cooked fruit is not as valuable as un cooke d Fruits preserved by drying need to be soaked several hours or over night in cold water to soften a nd fill out the dried tissue s , , , . , , , . , . Cooking for Two 2 16 P REPA RA TI O N O F F R ES H F R UIT F O R S ER VI N G Fruit exposed for sale in a market is apt to collect dust and should be thoroughly washed before it is eaten Hull strawberries raspberries and bla ckbe r ries then rinse quickly in cold water and drain at once Rinse grapes in cold water to which a small quanti ty of salt has been added then rinse again in pure fresh water All fruit except that freshly gath ered and thus wa rm from the heat o f the sun should be chilled be fore serving When possible leaves o f the trees on which the fruit was grown should be put beneath the fruit on the plate Pass sugar or sugar and cream with berries ; do not add either to them before serving It should be needless to say that the tough skins of apples plums pears grapes etc are not wholesome , . , , . , , . , , . , . . , , , , . , . S ER VI N G O F GR A P EF R UIT A N D O RA N G ES A grapefruit is cut in ha lves crosswise and serves With a sha rp pointed French kni fe two persons remove the seeds then cut around the pulp in each section that it may be removed with a spoon Set halves of grapefruit on small plates covered with paper doilies or leaves Oranges may be served in the same way Or simply cut in halves the pulp may be removed with a spoon without the preliminary use of a kni fe Or the sections of fru it pu lp either grapefruit or orange with a ll the juice ma y be dis , , . , , . , . . , , . , , , , Cooking for Two 2 18 L N GE S Slit the peel lengthwise on one side of the ora nge then remove with the fingers ; carefully remove eve ry vestige of the white pith on the outside then place the orange on a board and with a sharp kni fe cut in ' thin slices lengthwise of the fruit re moving seeds i f any are present Sprinkle lightly with sugar or serve without sugar S I C E D O RA , , , , , , , . . DA TES Take about half a pound of dates Cover the date s with boiling water ; stir and se parate them in the w a te rwith a S ilver fork ; Skim them from the water to an agate pan and set them into the oven for three or four minutes to dry o ff Cut each date in halves removing the stones They are now ready to se rve with a cereal and cream or without a cereal . , , . . . MA C EDO I N E O F M I DW I N TER F R U IT For each se rvice take da te s 5 M ma ll ba na na or M 6 or M gra pe fruit s Prepare the dates and remove the pulp o f the grape fruit as indicated above Peel and scrape the ba nanas then cut in even slices Retain all the juice o f the grapefruit D ispose the prepared fruit in glass or china saucers dividing the juice among the m Dispose a few slices of banana and halves o f dates on the top of the fruit in a symmetrica l manner ; sprinkle . , . . , . C ookin g fo r Two 2 19 with powdered sugar and serve when thoroughly chille d either as an appetizer before lun cheon or a s a dessert dish at di nner or luncheon . Q U I C K A P P L E SA U C E Pare qua rter and core three or four tart apples Put over a quick fire with about one fourth a cup of sugar and half a cup of boiling water ; cover and let cook until tender Serve hot or cold . , - . . PP LE SA U C E Pare qua rter and core three or four tart apples ; a dd half a cup o f boiling water cover and let cook till tender With a pestle press the apples through a S ieve ; add about one fourth a cup O fsugar ( a grating of nutmeg i f desired ) and let cook three or four minutes S TEW ED P R U N E S W ash one third or one half a pound o f prunes rubbing them between the hands rinse in cold water and drain ; then cover with cold water and let stand several hours or over night Set to cook in the water in which they were standing adding more i f needed Let simmer until they are tender and the water is reduced Just before removing from the fire a dd from one fourth to one half a cup of sugar and let S immer six or eight minutes The sugar may be omitted and often be unmissed The juice from half a lemon a little candied orange or lemon rind or a STRA I N E D A , , . - . - - , , . . , ‘ . - - . . , , Coo king for Two 2 20 tablespoonful or two of S herry may be a dded occa sio na lly to give variety to the flavor The blanched pits from the stones also give a pleasing flavor , . , . VA P O RA TED PEA C H ES Prepare and cook the peaches in the same manner as the prunes ; one fourth a pound is enough to cook at one time These are particularly good served with cream E - , . . DR I ED F I G S Use figs that come in small baskets or such as have a thin silky skin W ash the figs pour boiling water over them and let cook until the skins are tender For half a do z en figs add a scant quarter a cup o f sugar and let boil five minutes Flavor with lemon or orange juice or sherry for a ch a nge Se rve with or without cream , , . , . , . , , . . JELLY Cook one quart of cranberries and one cup o f water in a covered dish five or six minutes Then with a pestle press them through a fine sieve Stir in two cups of sugar ; and without reheating turn the mix ture into a mould Do not return to the fire a fter the sugar is added or the mixture will not jelly The strong acid of the cranberry in connection with high he a t splits the sugar and interferes with the jelly ing process C RA N B ERRY . . , , . . . Cookin g for Two 222 ke e p the m in shape a nd to coo k thro u ghout the a pple Re move to a servin g di sh Stir co nsta ntly w hile coo k ing the eight spoo nfuls of sugar a nd the almo nds over a hot fire until the su gar be co m e s ca ra me li z e d . . . Turn the nuts a nd Ca ra mel upon the apple s t a kin g ca re that none fa lls o n the dish Ha ve the syrup in which the apples were coo ked bo iled till quite thi ck pour thi s a round the a pple s Se rve a t once or whe n col d wi th or without cre a m , . , . . LEM O N JE LLY I up f bo ili ng w o f g a nul t d bl poonf ul l i n t e g f a t e r u co ld w c p M I ta es r a e o c M M cup cup o f suga r e a o l of e mon te r a j uice the gelatine stand in the cold water fifte en minute s or longer (until all the water is absorbe d ) a dd the boiling water and sugar and stir unti l the elatine and sugar are dissolved let cool a littl add e ; g the lemon juice and turn into cups Set aside to be Serve with cream or boiled cus come cold and firm Preserved peach es or pea rs cooked prunes or ta rd figs or nut meats also sections o f o ra nge from which the membrane has been removed or slices of b a nana ma y be moulded in the jelly A tablespoonful o f i e l atine needed to each scant pint o f liquid s g Le t , . . , . , , , , , . . O RA N GE I ta b l e spoonf ul l i e t ne a g of d M I ld w t r M f c u o M p b oil i ng wa te r c up o f co l gra nu a te JELLY a e I c up o f suga r j ui e f l mon j ui ce ta bl spoonf ul c up o f o ra nge e o c e Cooking for Two 223 Prepare in the same manner as lemon jelly fruit jelly ma y be made by the same recipe . Grape . JELLY Blood oranges are very juicy and make a pretty colored jelly Remove the sections from peeled oranges in such a manner as to leave no trace of mem brane on the pie ces Set these lengthwise into indi vidual moulds ( some moulds are well adapted to this purpose ) and gradually fill the moulds with the fruit mixture Se rve when set and cold turned from the moulds The fi lling of the moulds may be expedited i f the moulds are set in a pan of water and crushed ice Then put in a tablespoonful of the mixture ; when this hardens the sections o f orange will be held in place and the moulds can be hal f filled and then completely filled O RA N GE S EC TI O N S I N . , , . , , . , . . . PR U N E JELLY 2 I ta bl e spoonful o f gra nul te d ra nge ta bl spoonful s o f j u i r l t i n e a g I f ta bl p onf ul o f l e mon j ui u o l d w t M p M p und o f p une cook d M up f suga 2 or f t nd r t bl sp oon f ul 3 h ry w i n i f d e i d ind of I o a ng G at d lmn Hot w te r to ma ke I M up s I ta bl e poo n f ul o f Ca ndi e d p e e l o f ma te ri a l e a ce e c o a c o r r e s, o c e o r e or or ve ry S er a s c ut ce r a r e o es o er e e o s e e o s re c , fine Remove the stone s and cut the cooke d p rune s in piece s The meats from the stone s ( cracked ) or one fourth a cup o f sliced a hn onds or wa lnuts may be . Cooking for Two 224 added Soften the gelatine in the cold wa ter a nd dissolve in the hot prune jui ce ; add the other ingre die nts and me asure the whole There should not be more than one cup and a hal f I f not that quanti ty hot water may be added One tablespoonful of gela tine is supposed to be needed for each pint of liquid but in summer time or i f the mixture is heavy with f ruit or prunes the quantity o f li quid must be cut down , . . . . , , . PRUN ES STU FFED W ITH C HEESE Le t choice prunes soak over night in cold wate r ; steam until tender ; slit down at one side and remove the stone from each G rate Edam or other cheese ; add a little fine chopped red pepper or a dash o f paprika and enough mayonnaise dressing to mix the cheese to a soft and smooth consisten cy Fill the open space s in the centers o f the p runes with the cheese mixture Serve with lettuce salad over which French dressing has been poured a nd toasted crackers Phil adelphia or N eufchatel cheese may be used ; a lso Fren ch dressing in the place o f the ma yonnaise . - , , . . , , . , . S TRA W B ER RY SA N DW I C H ES B ake sponge cake o f a ny v ariety in a Sheet ; cut the cake into pieces o f a si z e suitable for individual servi ce and split each piece Have re ady some hulle d a nd w a shed berries mixed with su ga r Put the pre pared berries between and above the piece s of cake . - , . . G RAP E F R U I T JE LL Y A S PPL E . P RA L I N EE L I C E D F I G S I N S HER R Y . P a ge — P a ge 2 2 6 . 2 2 1. W INE JE LL Y . — P a ge 2 2 7 . C ooking for Two 22 5 Serve with a pitcher of cream The cake may be hot or cold but it is best when freshly made . , . BA 1 b M I M c up a na na o f suga r c up ta NA NA W H I P bl p f l e s o on u 2 of l e j ui mon pi of sta c hio d ubl o c re a e m nuts ce Peel the banana scrape ofl the coarse threads and press the pulp through a sieve ; add the sugar and lemon juice and cook over the fire stirring constantly until the mixture boils ; remove from the fire and let become chilled Beat the cream till firm to the bottom of the bowl Fold the chilled banana and cream to gether and turn into two glasses Pour boiling water over the nuts let stand about two minutes pour o fl the water add cold water and push o ffthe skins from the nuts Chop the blanched nuts fine and sprinkle over the mixture in the glasses , , . . . , , , . . B A KED B A 2 b M NA N A S a na na s c up i ( or l e ss) c up O f M c up L S U TA lt n o f Su a a ra i NA S A UC E p f l f ont h I te a po n f ul f b utt M t p n ful f v nill I t bl p n f ul o f l m n j ui I s ns I , te a s oon u o s o o e a s oo boiling wa te r a r s a rc er o e s oo h o f suga r c a a e o or ce y o r s e rr Pull down a section O f a banana skin then loosen the pulp from the rest of the Skin ; remove all coarse threads and replace the fruit in its original position in the skin S et the bananas in an agate dish in a mode ra te ove n to b a ke unti l the skin is bl a ckened , , . , , Cooking for Two 226 and the pulp is soft It will take about ten minutes Take the pulp from the skins without inju ry to the shape and dispose in saucers in half circles Pour Serve hot as an entrée with meat or o ver the sauce as a dessert dish Cook the raisins in the water until tender Stir in the cornstarch and sugar mixed to gether let simmer six or eight minutes add the butter and flavoring and the sauce is ready to se rve The water will evaporate during the cooking of the raisins Add more as needed but do not have more than h a lf a cup in the dish when the cornstarch is a dde d . . . . . . , , . . . PEFRUIT JE LLY up f g a p f ruit p ulp IM I ta bl e spoo n f ul o f g a nul a t d n u t l i d j i e t h t e a n g g 2 n f t bl p f u l s o h y u o ld w f c o a t r 3 M p m n n t b ili w hi di u f c o t e o g M p ti n M t M up f uga I ta bl spo n f ul f l m n j ui ce 6 o 8 a ndi d h is G RA r c c e o r o e , er s e rr e s oo a ra sc o a se re o r s o o or r a a e o ce or e r o a e o s c e c c e e rr e Soften the gelatine in the cold water a nd dissolve in the hot water ; add the sugar and stir occasionally until cold then add the fruit and juice also wine i f used Set five small moulds in a pan of ice and water to become chilled Cut the cherries in slices to form rings W ith a steel skewer dip the cherry ri ngs in the grape f ruit mi x ture a nd set them on the chilled sides and bottoms o f the moulds to which they will adhere Then fil l the mou l ds l ittle by little with the gra pe fruit mixture , , . . . , , , . . , 228 Cooking for Two ts ; i f m a ngoes be used add both outside and fi lling C a refull y discard the orange seeds Stir the mixture in a pan of ice water until it thickens enough to hold up the bits of fruit then turn into small molds or one o f l a rge r si z e This recipe wi ll se rve six p e op le en . . , . . CHAPTER XIV S UGA R : A GREA T SO U RC E OF H EA T A N D EN ERGY LI N G OF S U GA R : CA N DY M A KI N G T H ERE are certain grasses stems and roots that y ield sweet juices which are valuable to us not only for the mineral salts and organic acids contained in them but also on account of the large proportion of the carbohydrate principle that is present in a com i a l ra t e assimilable form T ese uices are sepa v h y p j rated from the water fibrous and other matters with which the y are combined and are known commer cia lly as sugar See also chapter I Suga r being readily changed to a liquid passes quickly into the circulation and its stimulating e fle cts are quickly felt ; but it lacks staying qualities and thus articl es in which much sugar is used should be eaten after the substantial dishes rather than before them Sugar changed by cooking to carame l gives to many dishes a flavor that is unequaled It may be made into a syrup and thus stored for use as needed Car amel syrup ma y be used on fried mush or griddle cakes as a sauce for custards and puddings or to flavor ca ke icing or ice cream Sugar and water or B OI , , , . , , . . , , . . . , , , . , Cooking for Two 2 30 sugar and cream or milk are cooked together as a foundation for candies and icings In general do not allow the mixture to boil until the sugar is melted then set to cook over a quick fire and let boil rapidly until the cooking is completed When ch ocolate is to be used add it just before the syrup is taken from the fire as chocolate calls for no cookin g ' , . , . , , . UP Put one cup of sugar into a small saucepan se t o ver a quick fire and stir co nsta ntly while the sugar melts and changes to a light brown liquid L ift the pan occasionally from the fire that the sugar may not become burned at any one place The caramel is cooked enough when it has become a bright golden brown color ; it will darken a little more before it is changed to syrup and so Should not be kept over the fire too long or when finished the color will be too dark and the flavor impaired Add one cup o f hot water and return the saucepan to the fire ; let the syrup boil about five minutes then it is ready to use o r it may be stored in a j ar for future use When the water is poured upon the caramel considerable commotion will take place and care must be taken to keep the hand out of the steam C A RA M E L S Y R , . , . , , . , , . , . U GA R When the sugar ( for the caramel syrup ) wa s cooke d to the caramel degree i f water had not be e n DEGREE S I N B O I LI N G S , Co oking for Two 2 32 clings but does not sti ck to the teeth the soft crack degree ( about 2 90 F ) is rea ched At abou t 1 0 F the hard crack degree is reached At thi s 3 point in the cooking the candy pressed be tween the teeth leaves them clean and free As in sugar boiling the process is restricted e n tirely to driving o fl the water in composition or that which has been added to the sugar so a bright clear day rather than one in which the atmosphere is saturated with moisture is desirable In many frost ings and candies a smooth texture is sought ; in others a fine grained texture is admissible When smoothness is demanded the syrup must not be stirred during the cooking and great pains must be taken to avoid any j arring of the syrup When the mixture may be a grain y texture is admissible stirred The addition of acid in some form breaks the grain o f the sugar and reduces its liabili ty to granulate Thus in candies or icings we may use cream of tartar acetic acid ( made from V inegar ) lemon juice glucose or molasses any one o f whi ch will a ffect the resultant product in greater or less degree We will look first at candies in which a slight grain is not objectionable , , ° . . ° . . , , . , , , , , , . - . , , . , . . , , , , . . F R UI T F U D G E 2 p cu s o f ltd gra nu a e suga r M c up of gluco se or corn syrup I M c up s o f c re a m h fruit cut fine te a sp oo nf ul o f va nill a M I cup o f F re nc , Stir the sugar glucose and cream until the sugar is di sso lved then cook to the soft ball degre e or , , , Coo king for Two 2 33 F In cold weather let the thermometer stand in a warm place a few moments before setting it into the saucepan Stir the mixture occasionally but very gently In stirring lift the thermometer to stir under neath it When the syrup is cooked enough remove the saucepan to a cake cooler or wire co fle e stand that a current o f air may pass below it Let stand until it is quite cool then add the fruit and the vanilla and beat the mixture until it thickens and grains a little then turn into a bread pan neatly lined with waxed paper When set ( in about fifteen minutes ) turn from the pan peel o fl the p aper and cut in cubes In making chocolate fudge add one or two squares or ounces of chocolate just as the pan is taken from Fudge in which glucose is used has to be the fire beaten a little longer before it thickens and grains than fudge in whi ch it is not used ; i f properly han dled the fudge will however be so fter and finer rained g 2 6 3 ° . , . . , . - , . , , , . . , , . , , . VA RI ETI ES O F F UD GE An almost endless variety of Fudge may be made F i gs cut in pieces or nuts broken in pieces may be a dded Brown sugar or maple sugar may replace a ll or a part o f the white sugar Part of the fudge ma y be turned into a saucepan with an ounce of melted chocolate and when both dishes o f candy are cold and beaten they may be put into a pan to make marbled fudge Or chocolate may be added to all of the mixtu re then part of the mixture ma y O TH E R . , , , , . . , , . , Cooking for Two 2 34 be cooled in ice water and the other half be allow e d to cool more slowly After the half first ready ha s been poured into the pan it ma y be covered with marshmallows split in halves and then the other half beaten in the usual manner be poured over it Or when the candy is taken from the fire half a pound or more of marshmallows ma y be graduall y beaten into it ; these cool the candy so that it ma y be at once turned into the pans . , , , , , , , . , , . VI N ITY F UD G E O R S PA N I S H N O UGA T f I gg Th w hi t f b wn ug r I M cup f n u n I f n t l y p p f l v ill u u u o c M p g u f I n u t m t fi n w h pp d e f u o t p M p DI s o s ro r co r co se o a c e e a s r o e e a s oo c er o a ea o s, c a o e This candy on account of the glucose used may be stirred gently during cooking without its becoming grainy ; the stirring should not be continuous Cook the sugar glucose and water to the soft ball degree h F then pour in a fine stream onto t 2 8 e about ) 3 ( white of egg beaten dry beating constantly mean while ; return one half o f the syrup to the fire and cook to the cra ck degree nearly 2 90 F then pour onto the egg mixture beating constantly meanwhile ; add the vanilla and nuts and turn into a bread pan lined with waxed paper When nearly cold remove from the tin and cut in cubes The cubes are o ften wrapped in waxed paper This candy cut in narrow oblong strips and dipped in melted chocolate is known as nougatines Almonds are the nuts usually selected for nougatines This candy is often cooked . , ° , , , - ° , . , , . . . , , . . Cookin g for Two 2 36 W A LN U T GO O D p M M c up o f gl ucose M c up o f b utte r M te a spoonf ul o f cre a m o f ta r 2 c u s o f suga r 2 C A RA M E L S p f whol milk ( nu ski mm d ) n f ul f va nill te a p cup o f Engli sh w lnut me a ts M cu s e o e I I s oo a o a ta r the fi rst four ingre dients and one cup o f the milk over the fire to cook ; stir constantly and after the mixture has boiled a few moments gradually stir in the rest of the milk ; add only a little a t a time Stir a s thus added the milk is less liable to cur dle o ften and cook to the hard ball degree or about 2 4 8 F ; add the nuts and vanilla and tu rn into two pans Cut in cubes when ne a rly cold W rap the cubes in waxed paper Put , , , . ° . . . . C H O I C E C A RA M E LS I I pound po und o f suga r of gl u ( c o se p cu s 2 (M M po und ) ) c up I pint of butt o f cre a (I er ) c up m Put the sugar glucose bu tter and half of the cream over the fire and stir until the mass boils — throughout Then stir in gradually so as not to — stop the boiling a second cup of cream Put in the sugar thermometer and let the mixture boil stir ring every three o r four minutes until the the rmom eter registers 2 50 F Then stir in a teaspoonful o f vanilla and turn the candy into two brick shap e d bread pans ni cely buttered or o nto an oiled marble between steel bars to make a Sheet three fourths an inch thick When nearly cold cut in cube s Ro ll , , . . , , , ° . - , - , , - , . , . Cooking for Two 2 37 the se at once in waxed paper or let stand twenty four hours to dry o ff Without a thermometer boil the mass to a pretty firm hard ball N o better caramels ca n be made The tim e of boiling varies but often an hour is required In summer the caramels will hold their shape bett e r i f boile d from two to four degrees higher - . . , . . . PECA N P RA LI N ES p 3 c u s of I cup o f crea l d gra nu a te m suga r I ca ra 3 kd c up o f suga r co o p me l cu s o f p d e to the e gre e e ca n nut me a ts Stir the sugar and cream over the fire until the sugar is melted then let boil to the soft ball degree or to 2 3 5 F Have ready the cup of sugar cooked to the caramel degree and pour the first mixture o nto the caramel ; let boil up once then remove from the fire and beat until it begins to thicken Add the nuts and drop by spoonfuls onto marble or w a xe d a r e p p , ° , . , , . . O RA N GE F LA VO RED le v l ta b le p onf uls o f gra nu la t d g l tine M c up o f o nge j uice up s o f g a nul t d suga r 2 M cup of co ld wa te r 3 s o e e e a ra c r a e TUR KI S H PA S TE poonf uls o f l mon j uice 2 ta bl f u r b l p f u l oa o n C t a 4 u f n e r di d h ie s e c M p chop p e d fin es es c e o o a c s o r ca , e Let the gelatine stand in the orange juice unti l it has absorbed the liquid Stir the sugar and water ove r a slack fire unti l the sugar is dissolved th e n add . , Cooking for Two 2 38 so ftened gelatine and heat to the boiling point ; le t boil twenty minutes after boiling begins ; remove from the fire and let cool a little then add the lemon juice wine and fruit and turn into an unbuttere d bread pan Le t stand in a cool place overnight To unmold S i ft XXXX or confectioner s sugar ov e r the top of the paste ; with a S ha rp pointed kni fe loosen the candy at the edge where it adheres to the pan then gently and slowly pull the paste in a com pact sheet from the pan and dispose on a board dredged with confectioner s sugar Cut the paste into strips and then in cubes wi th a sha rp kni fe Thi s may be done easily i f sugar be kept between the kni fe and the paste Roll each piece in the sugar This candy is at its best after a few days G rate d rind of orange may be used in place o f the wine the , , , - . . ’ , , - , , , , , ’ . . , . . . . PA STE RA S PB ERRY F LA V O RED u f n u 2 u ug r l v l bl p f l p e t oo o f n o 3 g f u p b y j i l t d g la tin u o a M p f 2 n f m o n u pb y j u i bl s p o f u l s o l j i c u t a o o e M p TURKI S H e a a es e e , ra s ra s s c s r s c e rr a e rr e ce ce e Prepare in the same manner as the orange paste - ce fla vore d . TU RKI S H PA STE , ld w t r f n bl p f l u t 3 g a nul g l ti n up f g nul t d suga r 2 M up f ld w t M cup o f c o a e s oo e a s o c c o r s o e ra co e a a er a bl p onf ul o f le mon j ui ce f c é me d 4 t bl p nful m nth di l n co l o p a te to tint ve ry G de li a te ly 2 e a MI N T F LA V O RED te d ta s es o a e s oo e e s c or r- re e c s o a r - e Co oking for Two 2 40 mass towards the center ; continue this until it begins to thicken and grow white then work it up into a ball scraping the marble clean When all is col le cte d and worked into a compact mass lay over it a damp cloth tucking it in closely ; let stand in this way for an hour or more to ripen N ow cut into pieces and pack these closely in an earthen bowl ; cover the top of the bowl with a damp cloth a nd then with heavy paper ; the clo th must no t to uc h the fa n da nt This may be used at once or may be kept in cold weather several weeks i f the cloth be wrung o ut of cold water and returned about once a week It may be used as a frosting for small cakes for centers of bonbons or for coating centers , , . , , . . , , , . , . NB O N S Roll small pieces o f fondant into balls I f the fondant is too soft to handle add a little XXXX or confectioner s sugar Let the balls stand until dry Put a cup or more of the fondant in o n the outside a double boiler over warm but not boiling water add a few drops of co ffee extract and a tablespoonful or more of caramel syrup also a little water (perhap s a teaspoonful ) i f needed and stir until melted ; drop in a center then with a dipping fork ( made of wire ) push it under the coating ; when covered li ft out draw the fork across the edge o f the dish to remove superfluo us coating then turn the fork and drop the candy onto waxed paper or oil cloth In li fting the fork from the bonbon a design may be made C O F F EE B O . , ’ . . , , , , , , , . . Cooking for Two 2 41 O TH ER B O N B O N S Candied f ruit particularly cherries cut in bits nuts broken in pieces or chopped pieces of fig dates or ginger may be mixed with fondant for centers These centers ma y be dipped in plain white fondant flavored to harmonize with the center or the fon dant may be tinted green pink etc with color paste or brown with chocolate Black co ffee much reduce d by boiling may be used instead o f co ffee extract , , , , , , . , , , , . , , , , . . , PI STA C H I O B O NB O N S Blanch a few pistachio nuts ; split a few and leave these half meats to set on the top o f the bonbons Chop the rest of the nuts ; mix with fondant and roll into oblong shapes Coat these with fondant tinted light green and flavored with almond and vanilla I f a teaspoonful o f vanilla be used for flavoring add only one fourth a teaspoonful o f almond Set the half nut in place the instant the center is coated as the coating stifle ns very quickly To make the coating a little heavier or hold its shape a little better beat in a few drops o f glycerine Put the rounding side o f the nut down . , . . , - . , . , . . FO 2 M c up s M cup o f suga r of c orn NDA NT W ITH l ( g ucose y p) a ny pure G LU C O SE I c up o f wa te r s ru Put the sugar glucose and water over the fire and stir until boiling ; wipe down the sides o f the sauce , , Cooking for Two 2 42 pan cover and cook as in the first recipe for fondant Co ok to 2 3 8 F This fondant on account of the h a n the one previously lucose is less liable to grain t g given Begin to cream be fore the syrup becomes cold W hen the fondant begins to sti ffen scrape it into a bowl and cover with a damp cloth Use at once or after a time This fondant on account of the glucose as also fondant to which almond paste or chocolate is added or fondant made with part maple sugar will not cream as quickly as the ordinary fondant It is sticky and can not be easily shaped by hand into centers It is used almost exclusively for centers that are molded in starch . , ° , . , . . , . , . , , , . . . TO M O L D C E N TER S I N S TA R C H Buy a cheap grade of cornstarch and keep it for Si ft the starch into a biscuit pan filling this purpose it to the top Smooth the starch with a flat stick The long enough to rest on two sides of the pan impressions may be made one at a time with a thim ble a cork glass stopper to a bottle or similar a rti cles but the easiest way is with small plaster moulds glued to a thin strip o f wood The stick should be o f such length that the ends may rest on the sides of the pan L i ft up the molds and make a second row of impressions ; also make other rows i f it can be done without injuring the sh a pe of the impressions already made M elt the fo nd a nt over hot water stirring it meanwhile ; tint with color paste i f desired littl e on the point o f a wooden skewer will t int (a , . . . , , , , , . . , , . , ‘ D I PP IN G N U TS O Y S TER ETTES , , fi re IN . 2 ‘ I M A K IN G I M P R TS S ' RU I T ON S F U DG 44 E I N S T ARCH “ DO T C H O CO LA T E — P a ge s 2 . — P a ge To M 2 32 . OL D FO NDAN T . — P a ge 2 42 . 43 , Cooking for Two 3 large quantity ) and flavor according to the color Use rose extract for pink candies and vanilla and a l mond for light green C o fle e extract will give both tint and flavor Keep the fondant hot and thin and with a teaspoon drop it into the starch impressions filling each level with the top o f the starch When cold pick out the candies and brush o ff the starch They are now ready for coatin g with cho col ate a , . . . , . . . LA TE D I PP ED B O NB O N S Slightly sweetened chocolate suitable for dipping candy may be bought in cakes like those sold for cook ing purposes and at the same price As depth o f chocolate is needed and all chocolate left over may be used again and again at least half a pound should be taken no matter how little dipping is to be done Break the chocolate in ve ry small pieces put into a small agate cup and set into wa rm ( not hot ) water I f a tiny double boiler be available so much the bet ter Stir the chocolate occasionally while it is melt ing being careful that no drop o f water gets into the chocolate W hen the chocolate is cooled to about m 0 F or a little below lukewar it is ready for 7 use Drop in a center with a dipping fork push it below the chocolate li ft and when drained a little drop onto a piece o f oilcloth or waxed paper I f the candy is to be smooth on top draw the fork acros s the edge o f the chocolate dish ( to remove superfluous chocolate ) then Slide the candy onto the oilcloth I f there is to be a design on top let the top of the C H O CO - . , , . , . , . , . ° . , , , . , , . , . , , Cooking for Two 2 44 candy be downward in the chocolate ; turn the candy upside down from the fork and draw the fork ove r the top Re mo ve to a coo l pla ce to se t the choc ol a t e , . . CH OCO LA TE DI PPED N UTS TE R ETTE S , , G I N GER R O OT, OYS ETC . Almonds unblanched are dipped with a design on top Peanuts with skin discarded are dipped and dropped in clusters Drop two or three nuts dippe d one by one side by side then drop others above ; the chocolate runs together and forms a neat looking and dainty confection Strips o f preserved ginger roo t are particularly good dipped in chocolate Fine chopped peanuts or almonds or figs dates or ginge r root may be added to the chocolate ; in this oyster to produce a ve ry a gre e a b le e tte s may be dipped confe ction f or Sunda y N i ght te a etc , . , , , , . , , . , . , , , , . LM O N D N O UG A TI N ES or Prepare the recipe for Divinity Fudge Spanish N ougat when cold cut in oblong pieces about three eighths of an inch wide and an inch and a half long and dip in cho colate making a design on the upper side A - , , . CA N DI E S C O O KED TO A H I GH DEGREE In cooking candies to a high degree the stirring must be constant during the last part of the cooking . Cooking for Two 2 46 Put the sugar glucose and water over the fire an d stir till the sugar melts ; wash down the sides of the pan cover and let steam five minutes then uncover and cook without stirring to 2 80 F Or test in the same way as peanut brittle Add the other ingre di ents and cook until very brittle when tried in cold water Stir occasionally at first then constantly Have the corn in a hot dish ; stir while pouring the M ix thoroughly then roll into balls candy over it D o not press the corn together too compactly Re move all hard kernels of corn before adding the candy M O LA SS ES TA F F Y 2 up po nf ul o f b utt o f suga 2 t bl p oon ful f v nill I t bl M up f gl u os , , , ° . . . , . . , . . . c r s o c c e M c up of wa te r I c up o f a es a es o er s o a a ex tra ct mola sse s Cook sugar glucose and water as in Pop Corn Balls but to 2 4 5 F ( hard ball when tested in cold water ) ; add the molasses and butter and cook to Pour on oiled Slab or platter ; while cool ing 2 60 F turn the edges towards the center and when cool enough pull in the hands or over a hook until very light colored and cold Flavo r while pulling adding the extract a little at a time Finally pull out into strips and cut in short lengths , ° , . ° . , - , . . . GLA C E GRA P E S ( M A LA G A O R T O KA Y ) M A R S H M A LL O W S , E TC . 2 I p g n ul t d uga ta b l spoo nf ul f gl uc se cu s o f e a ra o e s o r I c up o f wa te r , C H ER R I E S , Cooking for Two 2 47 Di ssolve the sugar in the water and glucose stir until the sugar is melted and proceed exactly as in making fondant Cook to about 2 9 5 F or until the syrup begins to Show a slight tenden cy to an amber color then remove at once from the fire to a saucepan of boiling water Only sound grapes can be used for i f juice oozes from the fruit the e ffect of the candy is spoiled I f marshmallows are of large si ze cut them in halves English walnuts or almonds may also be used Drop the article to be candied e n t l into the syrup then with dipping fork li ft out g y and set on the bottom o f an inverted tin pan Can died articles do not stick to tin After a time even with great care the syrup will become cloudy Dis continue the dipping and i f necessary prepare anothe r dish of syrup The cloudy syrup may be used in — cooking apples etc but it is not suitable for can died articles , ° . . , . , . , . , . , , . , . . , . , . . B OI M cup o f fine C UP o f 2 or 3 w a te r d p ro ltd gra nu a i e L ED F R O STI White suga r i NG of I i do poon f ul va nill xt a ct Gra t ng id of M te a s s o f a ce t c a c l e gg e mon rn a r e r With the sugar and water a syrup is to be made that does not grain ; thus the syrup is to be cooked in the same manner as fondant ; i e stir the sugar and water until the sugar is melted and becomes hot wash down the sides of the saucepan cover and let boil three or four minutes to dissolve any gra ins o f sugar that remain ; add two or thre e drops o f aceti c . . , , , , Cooking fo r Two 2 48 cid and let boil undisturbed to about 2 3 8 F or until when the syrup is turned from the spoon a fine thread two inches in length clings from the spoon Turn the syrup in a fine stream onto the white o f egg beaten dry beating constantly meanwhile Con tinue the beating occasionally until the frosting is I f the frosting be cooked too much add a little cold lemon juice ; if when cold it runs from the cake the syrup was not cooked long enough To rem e dy put the frosting over the fire in a dish of water at just about the boiling point and beat constantly until the frosting thickens ° a . , . , , . , , , . , , . . B OI I M p cu s suga r M of L ED L l fine NG f ho l t 2 oun m lt d f 2 gg b t n dry W hi t I te a spo on f ul o f va nill xt t C H O C O A TE F R O STI gra nu a te d ce s o es o we e t c up of s milk c co a e s, e ea e , e e a e ra c Cook the sugar and milk to 2 3 8 F ( soft ball ) in the same manner as the sugar and water were cooked in the boiled frosting ; add the melted chocolate and without stirring pour together onto the whites of eggs Flavor when cold This frosting if it be a little undercooked will harden upon the outside in time I f it runs from the cake and is returned when cooler it will not h a ve its original gloss ° . , , . , . , . , . N UT C A R A M E M C Up kd coo M e gra nu to c a ra a te me l d suga r o ra a a e 2 NG ble poon f ul s y up F R O S TI ta s of ca ra s r b ili ng w t o f g nul t d suga r c up o f 1 c up l of L er M cup o f w a te r White o f I e gg be a te n dry c M up o f pe ca n nut me a ts , me l Cooking fo r Two 2 50 Cook the sugar cream and butter forty minute s counting the time after boiling actually begins Re move from the fire and beat in the marshmallows Continue beating until the frosting is of a consistency to spread , , . . . CO M M cup cup o I N F ECTI O N E R S f g nul t d ug f b ili ng w a te f h la t ra o o unce LA TE F R O STI N G Con f ti n s ug t ma k p te nf ul f v nill I te a sp C H OC O ’ a s e o c o co er s a r o a e a s r o o ec a r ’ oo e o a a Cook the granulated sugar and water about five minutes ; add the chocolate and let stand till melted then stir in the sugar and extract Use while hot ” I f any be left over set aside covered When ready to use add a little hot water and confectioner s sugar i f necessary and it is ready to use , . . , , . ’ , , . N F EC TI O N ER S C A RA M EL F R O STI N G n n n bl p f u l l y p i f t d f i t t u e m 4 up) f I t p onf ul f v nill 5 un ( b ut n CO ’ e s oo a o ce s s ca ra a o o e s s r e c o co ea s o ec o o a ’ ers suga r a Heat the syrup then stir in the sugar and vanill a I f too stifl to spread add a little boiling water ; i f to o thin a little more sugar is needed . , , , . N G W I T H G E L A TI N E l v l te po nf ul o f g l tin suga r M up f on fe cti n t bl p f nf ul ld w t i ft d t bl p n f ul b iling M t poonful f va nill of F R O S TI I I 2 e e a s e s oo a a e s oo wa te r o e a o s co a o e er c o s o c ’ ers , e ea s tra ct o a ex Cooking for Two 2 51 Soften the gelatine in the cold water and dissolve in the boiling water ; stir in the sugar and flavoring and beat until of the proper consisten cy This frost ing may be used with pastry bag and tube I f it does not flow freely set the bag in a warm ( not hot ) place for a few minutes . . , . M A R S H M A LL O W I C I N G I cup o f M l d gra nu a te c up o f a te r The w hi te s w of 2 u n f p d h ll w m m o s a o M M t po nf ul o f va nilla suga r o ea s a r s o tra ct e ggs Boil the sugar and water ( as in making fondant ) to 2 4 0 F Pour in a fine stream upon the egg whites beaten dry beating constantly meanwhile Beat occasionally until cool ; add the marshmallows cut in four pieces each and the vanilla This makes a light flufly icing that will not run from a cake ° . , , , , . , . . CHA PTER XV PRESERVA TION OF F RUIT A N D VEG ETA B LES B Y CA N N IN G , ETC . cities and large towns fresh fruit may be ob ta ine d throughout the year and the necessi ty for putting up a large quantity o f fruits no longer exists But i f one is distant from marke ts and espe c ia lly i f one has more of any variety o f fruit or vegetable than can be made use of while fre sh the surplus should be made available for future use M icro organisms exist eve rywhere and under fa as when moisture vot able conditions for growth warmth and proper food are present they multipl y These organisms grow rapidly in food stuffs contain ing nitrogen a s meat fish eggs milk and beans but they do not find so suitable matter for growth in fruits Lemons containing much acid and little nitrogen cranberrie s and rhubarb contain so much acid tha t they are rare ly attacked by micro organisms In preserving vegetables and fruit the m icro organism s on the a rticle or the utensils with which the article s must come in contact during the process o f prese rva tion mu st be des tro yed then the p roduct must be IN . , , , . - , , , , , , , . , , , . - . - , Cookin g fo r Two 2 54 P REPA RA TI O N OF F RU I T F O R CA NN I N G Articles preserved by sterilization or the de struc The t ion of all germ life are said to be canned additi on of sugar as in the canning of fruit has The nothing to do with the success of the process fruit will keep just as well i f no sugar be used I f the fruit is to be served with bread and butter sugar may be added to make it palatable I f fruit j uice be put up for use in frozen desserts omit the sugar Fruit for canning may be cooked In an open kettle and transferred to the can or it may be cooked in the j a r in which It is to be stored Prepare the syrup add the fruit peeled and stoned as necessa ry then cook the required time and seal as directed Rhu barb cranberries and green gooseberries on account of the large quanti ty of acid in their composition ma y be successfully canned without sterilization by cook ing It were safer perhaps to sterilize the j ars and covers though i f bacteria were present the y migh t not a tta ck these fo ods , , . , , . . , , . . , , , . , , . , , , . , , , , , . C RA N B ERRI E S C A NN ED F O R S UM M ER USE Heat fruit j ars gradually then rin se ja rs and cov ers in boiling water Put as many cranberries as pos sible into each j ar then pour in cold water to fill the jars to overflow ; adjust the rubbers a nd cove rs a nd set the j ars aside in a cool place Gre e n gooseb errie s may be ca nned in the sam e wa y , . , . . Cooking for Two C A NN ED R H 2 55 UB A RB Sterili z e jars and covers Cut the peeled stalks o f rhubarb of a length to come nearl y to the top o f the j ar and fill to overflow with fresh drawn cold water ; adjust rubbers and covers and Store in a coo l dark plac e . ‘ - , , . G RA PE JUI C E W ash the grapes and pick them from the stems Set them in a preserving kettle over the fire crush with a pestle and let them Slowly heat to the boiling point Let cook until the skins are tender ( about fi fteen minutes ) then strain through two folds of cheese cloth pressing out all the juice possible Heat the juice to the boiling point and turn into sterili z ed jars filling them to overflow ; put on rubbers and sterilized covers ; or store in sterile bottles with sterile corks and sealing wax For ices it is prefer able to put up fruit juices without sugar For other use sugar ma y be a dded Use hal f a cup o f sugar to a quart o f jui ce . , ' . , , . , . . . . B ERRY A N D C UR RA NT JU I C ES The juice o f berries and currants ma y b e canned in Such juice may be the sa m e manner a s gra pe juice made into je lly at a ny time Raspb erry and straw berry juice are particularly goo d for S herbets punches a nd the like and for these use s they should b e put up without suga r When using sugar take . . , , . Coo king for Two 2 56 a cup for each quart of juice except cu rrant juice On account of the acidity of currants take a pint o f su gar for each qua rt o f juice , . . CA NN ED S TRA W B ERRI ES O R RA S P B E RRI E S Hull and weigh the berries For each pound of choice berries allow ten ounces of sugar and one fourth a cup of water or an equal quantity of juice pressed from inferior berries Cook the sugar and liquid to a thick syrup and let cool a little Put the berries washed and drained into fruit j ars and pour the syrup over the berries in the j ars filling them to overflow ; adjust the rubbers and covers Sur round with water at about the temperature of the j ars and let boil ten minutes a fter boiling begins Tighten the covers Store in a dark dry and cool place C A NN E D P EA C H E S O R P EA RS . . . , , , . . , . . Cut the fruit in halves ( this can be done more easily before the skin is removed ) and remove stones or core and Skin Put into jars For each quart j ar allow two cups of sugar and a cup o f water ; make a syrup of the sugar and water Skim care fully and use to fill the sterilized j ars to overflow Add half a dozen kernels taken from the peach stones before adding the syrup Adjust the rubbers and covers loosely and let cook about ten minutes after boiling begins Tighten the covers and let cool in the boiler o r remove one at a time to a pan of hot water and , . . , . , . . . Co oking for Two 2 58 ntil so ft Avoid stirring the fruit duri ng cooking as it is thought to make the jelly cloudy The fla vor ing matter and pectin will become dissolved in the water N o water should be added to juicy fruits as grapes currants and berries The water added to firm fruits must be evaporated by cooking be fore the addition of sugar By this cooking the fresh flavo r o f the fruit is diminished somewhat The juice may be extracted from juicy fruits by heating them ve ry slowly either on the back of the range or in a double boiler Juice may be extra cted from currants without heat by S imply squeezing the fruit in a bag with the hands then letting drip from the bag A flannel bag is thought to give the clearest jelly but a bag made o f new cotton of close texture a n swe rs admirabl y The quanti ty o f sugar needed varies somewhat with the season more being required in a cold wet season than in a season o f much sunshine Usually a cup of sugar to each cup of juice is the right pro portion though many successful jelly makers use but three fourths a cup o f sugar to a cup of juice ; the latter proportion is taken especially when the juice of firm fruits is used and the water is evap orated by cooking be fore the addition of the sugar For jellies ma de with firm fruit cook the juice have the suga r rap idly fifteen or twen ty minutes ; made hot in the oven add it and let the mixture Try a li ttle on a cold b oi l a b out two minutes u . . , . . , . . - , . , , . , . , . , - . , , . Co oking for Two 2 59 aucer ; a s soon as it jellies on the saucer it is ready to pour into the glasses When the juice is put over the fire set the jelly glasses on a towel in a pan pour lukewarm water in and around the glasses and let To it gradually heat nearly to the boiling point make the sugar hot in the oven spread it on tin or agate plates ; do not have the oven too hot and stir the sugar occasionally Let juice from juicy fruits boil about five minutes before adding the sugar s . , , . , . . CO VERI N G J E LLI ES - Bacteria and yeasts the micro organisms with which we have to deal in canning do not thrive in thus jellies and pound for a hea vy sugar syrup pound preserves need not be sealed he rmetically but other organisms molds grow freely on moist suga ry substances exposed to the air To protect jelly from molds cover with a towel as soon as cold and as soon as possible cover more securely The simplest and most satisfacto ry cover is white paper Cut out pieces of paper the size o f the glass at the top of the jelly and a second set of papers about an inch in diameter larger than the first Brush over one side of the smaller papers with alcohol or brandy and press upon the jelly Brush the edge o f the second pieces with beaten white o f egg or mucilage and p ress down over the top o f the glass and upon the S ides o f the glass to which it will close ly adhe re Store in a cool dry place - , , “ , , , , . . . . . , . , . Co oking for Two 2 60 C URRA N T, A PP L E A N D C RA B A PP LE JELLIES Follow the directions given unde r jelly making and jellies . LA C KB ERR Y A N D A P P LE JELLY f f t p u n d b l c kb i e s I c u o w e o o p 3 2 M p ound s o f suga r I M po und o f a ppl e s B - - s a rr a er s Core the apples and cut in small pieces withou t M ash the berries with a wooden re moving the skins pestle ; add the water and apple and let simmer te n minutes mashing the fruit occasionall y Strain through two folds of fine cheesecloth ; let the juice boil then add the sugar and cook gently half a n hour stirring occasionally Store in jelly glasse s The apple gives a firmer jelly than the be rries alon e will give , , . , . , . . , . P LE A N D RA S P B ERRY JE LLY f r p c k o ppl u s n d d o c u e a S M p V g I p i nt o f pb y j uice o e a ch cup o f j ui ce j ui ce o f 4 l mon AP a a - - es ra s e r to r e rr e ee a s Cut the apples in quarters removin g impe rfe c tions ; pour on boiling water until it can be seen through the pieces cover and let cook until so ft throughout Let drain in a bag W hen cold enough to handle press out the l ast o f the juice with the hands Do not add this to the juice secured by draining but cook by itself To the drained juice add the raspberry juice ( fresh or canned ) and let boil fifteen minutes Have the sugar made hot in , , . . . , . . P OP OV ER S . Pa ge BA K I N G P OW DER B I S C U I T F R U IT AND N UT R OLL S . . 2 77 . — P a ge — Pa e g 2 2 80 . 80 . Cookin g fo r Two 2 61 the oven ; add the sugar and let boil till the mixture jellies slightly on a cold dish Je lly containi ng apple grows firm on keeping . . PP LE A N D M I N T J E LLY f G ni ng n l p G f g d n mi nt M up f ug le m n j ui A 2 pounds o b un h J ui o f I 2 es o c ce - - re e re e s a r e c o co o r - o s a ste a r to e a c h cup of ce After the apples are cooked and drained there should be about a pint of juice by draining and a pint by pressing the bag Keep these portions sep arate Wash dry and chop fine the m int leaves stripped from the stalks Add these to the apples when they are partly cooked Add the lemon juice and color paste a short time before the jelly is to be poured into the glasses This gives a ve ry delicate flavor of m int ; much of the flavor seems to be dissipate d during cooking C réme de menthe cordial made a t home or purchased will give a more pronoun ce d flavor to the jelly , . . , . . . . , , . LA DE Take six grapefruit and four lemons ; cut each fruit in quarters and slice the quarters through pulp and rind as thin as possible discarding all seeds W eigh the prepared fruit and to each pound add three pints of cold water Set as ide for twenty four hours Let boil gently until the rind is perfectly G RA P EF RUIT M A RM A , . , - . . Cooking for Two 2 62 tender then set aside until the next day Weigh the material and to each pound add one pound of sugar Let cook until it thi ckens slightly on a cold dish The mixture will thicken still more on cooling a nd care must be taken not to cook it too much Stir occasionally while cooking to avoid burning Store as jelly With a small hard wood board upon which to rest the fruit and a thin sharp kni fe the slicin g is quickly done Use all the water designated , . . . . , , . - . , , , , . . O RA N GE M A RM A LA D E Substi tute one dozen oranges for the grapefruit a nd fol low the recip e for grapefruit m a rma la de . PPLE M A RM A LA DE Pa re quarter and core the apples and put over the fire with just enough water to keep the fruit from burning ; cover closely and let cook until so ft ; press through a colander M easure the pulp and allow three fourths a cup O fsugar to each cup of pulp Stir and cook until when tested on a cold saucer the mix ture does not separate Often a lemon or a n orange is used to each one or two pounds of apple Slice as for orange ma rmalade discarding the seeds ; let cook in water to cover until the peel is tender then add to the apple pulp A , . - . . . , , . PEA C H M A RM A LA DE Prepare in the same m a nner as apple ma rmalade . Cookin g for Two 2 64 Dissolve the sugar in the water and add the to matoes lemons and ginger root cut in thin slices also the syrup from the ginger jar Let simmer until the tomatoes are shriveled Seal in glass j ars Keep thre e or four weeks before using , , . . . . LA C KB E RRY JA M Put the berries in a preserving kettle cover closely a nd let become hot then with a wooden pestle press through a sieve fine enough to keep back the s e eds M easure the pulp and for each two cups take one cup of sugar Heat slowly to the boiling point stir ring O ften Let cook nearl y hal f an hour stirring almost constantly Store as canned fruit or cook an hour or more and store as jelly This makes a pa r ticula rly good sauce for cornstarch puddings and the l ike B , , . . , . , . , . . U N S H I N E STRA W B ERRIES Put into the preserving kettle in laye rs as man y pounds of sugar as o f hulled washed and drained stra wberries When the juice is drawn out a little set over the fire to cook twen ty minutes a fter boiling Turn the berries into agate pans or commen ces e arthen plates cover with panes of glass and set in the sun Let stand two days stirring two or three times each day Store without reheating in jars or glasses The time o f cooking may be cut down to te n minutes i f the f ruit be left in the sun a da y or two longer S , , , , . . , , . . . , . C ookin g for Two N G ER ED PEA R S pa e d nd li e d M p und 2 65 GI 4 p o un p ds of r - a - s e a rs 3 ma ll s l e o c c up o f I mons of i g nge r root wa te r O f suga r 3 PO UHdS Cut the ginger root as small as possible ; add water to cove r well and let simmer to make a strong de coction Strain O ff the water of which there should be one cup add to it the lemons cut in thin slices discard the seeds and let cook until the peel is ( ) tender ; add the sugar and when dissolved the sliced pears a nd cook slowly until the pears are tender , . , , , . NTS A N D G O O S EB ERRI ES Take selected gooseberries or currants o f large size one by one and with tiny embroide ry scissors carefully cut the Skin on one side making a slit o f perhaps one fourth an inch Through this with a sharp needle remove the seeds one at a time to preserve the sha pe of the fruit Take the weight of the fruit in strained honey and when hot add the prepared fru it Let simmer three or four minutes Care fully skim out the fruit Reduce the syrup at a gentle simmer to the desired consi stency Pour over the fruit Then store as jelly B A R L E D UC - - C U R RA , , , - , . , , , . , , , . . , . . , . . NN I N G VE GETA B L ES To can vegetables successfully one needs have a c cess to a garden and take the veget a bles before the sugar in composition has changed to starch Only CA , , . Cooking fo r Two 2 66 tiny peas lima beans string beans and corn in the ” milk can be put up wi thout fear of fa ilure The time of cooking will vary a little from year to yea r according to the season and condition of the ground but these things modi fy the time of cooking less than does the manner in whi ch the canning is done In certain canners the cooking is done under a hea vy pressure O f steam In some of the steam cookers while the steam pressure makes an appreciable di f ference in the time needed for canning longer cook ing is demanded than in the best canners In othe rs the pressure o f the steam corresponds to that ob ta ine d in an ordinary kettle closely covered or in wash boiler The time given in the following a recipes is for canning when an ordina ry kettle or a wash boiler is fitted up for the purpose with a rack upon which the j ars may stand This rack or trivet is to insure the circulation of water below the jars A tin sheet filled with holes resting on baking powder box covers or a rack made by fastening narrow strips o f wood upon two lengthwise strips of wood answers all purposes Of course the sheet or ra ck needs be of a size to let down easily into the kettle or boiler C A NN E D C O R N Pack the co rn ( see above ) cut from the cobs into j ars pressing it down tight and filling the j ars nearly L ay a folded cloth on the rack On thi s to the top Pour into the kettle lukewa rm wate r se t the jars to one third the height of the jars Put on the j a r , , , . , . , . , , . , , . , . . - . , . , , , . . . - . Coo kin g fo r Two 2 68 When thoroughly heated fill the j ars with boiling water cover and let cook one hour Add hal f a teaspoonful of salt to each pint j ar also i f needed boiling water to fill to overflow Adjust the rubbe rs a nd covers and l et cook twenty minu te s Fa ste n down the covers , . , , , . . . C A NN ED T O M A T O ES Peel small ripe tomatoes and cut out the hard pa rt round the stem end Put whole into the sterilized j ar as many as the j ar will hold without crushing In the meantime cook enough pared and sliced toma toes as are needed to make about a pint ; pour this while hot around the tomatoes in the jar and shake the jar to fill all the open spaces Put on the cove r and let cook set on a folded cloth on a rack in a saucepan or steam cooker half an hour Have ready hot tomato ; fill the j ar to overflow and cover a s usua l . , , . - - , , . . . P The asparagus should be fresh cut Use only the tender portion of the stalks W ash and d ra in this and put it in the cans with the heads up ; cook without water one hour ; put a teaspoon ful of sal t into a qua rt of boiling water and use to fill the j a rs to overflow Adjust the rubbe rs and covers and let cook nearly an hour longer C A NN ED A S A RA GUS - . . . . Co okin g fo r Two A N EW WAY O F C A NN I N G F R TA B L E S U IT 2 69 A N D V EG E A new way has been discovered by which fruits By this method the ca n be canned W ithout boiling fruits retain their natural shape color and flavor It a nd remain plump and attractive in appearance is called the inte rmittent Pasteurizing method Clean fruit or vegetables are placed in clean cans a nd water that has been boiled to sterilize it is poured over it completely filling the cans The covers are then put on light but not screwed down after which the cans are set in a boiler of water up to the cove r The water in the boiler is then heated until the temperature in the center of the cans records I 65 F The cans are held at this temperature for fifteen minutes They are then removed and the tops screwed down firm After standing from twen ty four to forty eight hours the cans are again heated to the same temperature for the same length o f time A day or two later they are heated fo r the third time after which the contents of the cans are sterile and will keep perfectly The principles involved in this method of canning a re as follows : The fermentation and molds on canned goods are caused by the growth in the fruit a nd juice of microscopic plants These plants a re propagated by spores which co rrespond to the seed o f higher plants These spores are produced by the million They are blown about by the wind and a re . , , , . . , , . , , . ° . , . . - - , . , , . . . . , . C o ok in g for Two 2 70 eve rywhere present being especially abundant on the fruit itself W ith mo isture and a summer temperatu re thes e spores grow very rapidly resulting in fermented and putre factive produ cts By heating them to a tem r r I ra of 6 F ever y spo e that has started to e t u e 5 p grow will be killed The spores that have not started to grow will not be killed by the first heating but by waiting twen ty four to forty eight hours almost all will germinate The second heating kills all these and i f any spores are still le ft they germinate Fruits and a nd a re killed by the third heating vegetables thus sterilized in the ca ns keep practi ca lly in their natural condition and represent the pe rfe c tion of canned goods C orn and pe a s cannot be prese rved success fully b y this method but all of the fruits and such vegetables a s tomatoes green beans wax beans cauliflowe r aspara gus etc when thus treate d keep perfectl y retaining their natural color flavor and texture , . , , . ° . , - - . , , , . , . , , , , . , , , , , , . , PI C KLES M icro organisms do not thrive in strong a cids thus with proper care f ruit and vegetables ma y b e kept in V inegar for some tim e - , . S M A LL G H ERKI N S qua rt o f sma ll cucumb e rs c M up o f ta b le sa l t Cold wa te r I Vin e ga r sca 2 or I ta 3 c lding hot hilli p pp e e rs bl e spoonful o f mixe d spice s CHAPTER XVI X F LOU R M I TURES : Q U IC K B REA DS TH E cooking of grains as mush or porridge is o f , , comparatively recent date but the grinding of grains into meal or flou r and mixing the product with water and baking it is a custom as old as written histo ry The most delicate and feathery cake that is made to da y is a direct and lineal descendant from the cake of stone ground meal and water baked on stones made hot in the blazing campfire of primitive man In flour mixtures the essentials are flour salt wet ting and leaven or something to make the mixtu re light and porous The leaven may be either carbon dioxide evolved in various ways air beaten or folded into the mixture ( sponge cake ) or the expansion of a cold liquid when heated Usually all three agents are present and at work in a flour mixture In quick breads ( time is a necessity when carbon dioxide is evolved by the growth of a microscopi c plant yeast introduced into the dough ) the ca r bon dioxide is usually generated by the use of bica r bonate of soda ( an alkali ) and an acid as cream o f tarta r sour milk molasses etc Keep in mind that the proportion o f flour to li qui d , . - , . , , . , , , . . , , , , , . , Cooking fo r Two 2 73 determines the consistency of the mixtu re and that the quanti ty of liquid used determines the size of the finished product Di fferent names are given to mix tures according to the proportion existing between the flour and the water As when one measure o f liquid is used to one or two measures of flour the mixture is called a ba tte r; and when one measure of liquid is used to three or four measures of flour the resulting mixture is a do ugh , . , . , , , . UGH When a batter is made of equal measures or parts of flour and liquid it may be poured from the dish in a continuous stream and it is known as a thin or pour batter When a batter is made of one measure of li quid to two measures of flour it breaks while being turned from a dish and is known as a thick or drop batter B A TTER A N D D O , , . , . U GH When one measure o f liquid is used to three meas ures o f flour a so f t dough is formed to four meas ures o f flour a stif dough results A so ft dough f sticks to the sides o f the bowl ; a sti ff dough while being mixed gathers to itself a ll the material on the sides of the bowl and the bowl is clean when the dough is mixed In practice there are gradations between the se mixtures The mixture for fine baking powder biscuit is neither a soft nor a stifl dough b ut SO FT O R STI FF D O , , . , , . . , Cookin g fo r Two 2 74 inte rmediate between the two All doughs are mix tures of a consistency to be kneaded with the hands PRO PORTIO N S O F SA LT A N D FLO UR One fou rth a teaspoonful of salt is needed to each cup o f flour e xcept when shortening that has been p reviously salted is used when a little less is required PROPORTION S OF B A KIN G POWDER A N D F LO U R Two level teaspoonfuls of baking powder to each cup of flour is needed except in mixtures where eggs or much beating introduces ai r into the mixture heated air ex ands continued heat hardens the cell ( p walls and the finished product is lightened to a certain degree ) In the beati ng O f butter and sugar to a cream air is beaten into the mixture but the greatest quanti ty of air is incorporated when the whites and yolks of eggs are separated and air is beaten in to their full capacity of retention PRO PO RTION s O F SODA A N D C REA M O F TA RTA R Half a level teaspoonful of soda and a level teaspoon ful and one fourth o f cream of tartar fu rnish in the e ffect produced a very close equivalent to two leve l teaspoonfuls of baking powder LIQ UID U S ED W IT H B A KIN G POWDER SODA A N D C REA M O F TA RTA R M IXTU RES When bicarbonate o f soda ( an alkali ) and cream of tartar ( an acid ) a re used in making baking powder ( and the same should be true when we measure these ingredients ourselves ) they are so carefully weighed that one exactly neutral izes the other leaving in the dough in which they are used no excess o f either acid or alkali ; thus no fre e . . - . , , . . , , , . , , . . - , , . , . , , Cookin g for Two 2 76 liquid especially i f it be a hot or an acid liquid bubbles of gas begin to appear at once and are los t before the mixture can be stirred into the dough ; accordingly then to secure a mixture of even light ness throughout it is necessary that the dry leavening agents be si fted with the flour two or three times and salt and sometimes sugar is si fted with these N ow stir the liquid into the dry ingredients and bake a s soon as possible H OW To AD D S H ORTEN IN G When a small quan tity of shortening as one two or three tablespoonfuls is to be added to a mixture it may be melted and beaten in at the last When a larger quanti ty is to be used it may be beaten until creamy and the suga r beaten into it as in cake making ; or it may be cut into the flour with a kni fe or the fingers as in making biscuits or partly cut in and partly folded in as in making past ry H OW TO A DD EGG S I f a hollow cake like pop o vers is to be produced add the egg beaten withou t se parating the white from the yolk to the milk a nd beat the two together into the dry mixture When a spongy texture is desired beat the whites and yo lks separately then add the yo lk s with the mi lk and at the last beat in the whites H OW TO B A KE Q U IC K B REA DS Q uick breads a re in individual portions steamed baked in the oven a lso in loaves or sheets and on a griddle on the top of the stove Breads co nt a ini ng su ga r and b utter one or b oth burn more easily than do those without such 2 , , , , , , , . , . . , , , , . , , , , , , . , . , , , , . , , , , . . , , , , . , , Cookin g for Two 2 77 ingredients Eggs are cooked at a low temperature and thus mixtures containing many eggs should be cooked more slowly than those with no eggs , . . POP OVER S I e gg, be a te n li ght I c up o f I M milk 6 te a i ft d p c up o f s e p te a s p f l o on u o f sa f l s oo n u s o f y flour lt b utte r a str Do not separate the white from the yo lk of the egg beat light add the milk and continue to use the beater while the flour and salt are gradually beaten into the liquid Butter six cups of an iron gem pan ; half fill the other six with boiling water put a teaspoonful of butter into each of the buttered cups and pour the mixture into them Bake on the floor of a moderate oven about thirty five minutes M uflin or pop over pans with only six compartments are not O ften found but the pan with a dozen cups can be used successfull y by half filling the unused cups with water , . , . - . , . L ( Sa mple RY E M EA M M c up W p wd me a l cup o f rye Of M UF F I N S Re cipe ) h ea fl t o o ur er I e gg l p nf ul f uga r M t M up f milk 2 ta b l sp oon f ul s o f m lte d but M t p n f ul f l t 2 l v l t p nf ul f ba king t r 2 ta b e s oo ea s e e s O oo o s o sa e a s oo c o e e s o e Si ft together three times all the dry ingredients Beat the egg add the milk a nd stir into the dry ingredients Lastly beat in the butter Bake in six , . , , . , . Cookin g fo r TW O 2 78 we ll buttered muflin cups in a moderate oven abou t twen ty five minutes Half fill the other six cups with boiling water The egg may be omitted or the white may be used to clari fy the co ffee for two or three mornings and the yolk be used in the mu ffins He a t the pan before filling - - . , . . . CO RN M EA L , A RL I N GT O N M E A L F L O U R M UFF I N S O R G RA H A M , Prepare as Rye M eal M u llins substituting one o f the above ingredients for the rye meal With corn meal either white or yellow a third of a cup of suga r is o ften approved , . , , . SA L LY p fl our f p n f l l t o u o t M 3 t bl p nf ul of g 2 cu s o f ea s a p o f ta rta r a stry I sa o e s oo LUNN s l ra nu a te d suga r M te a spoon f ul o f so da I M l e v e l te a sp oon f ul s o f c re a m e gg ' wi th yolk h or white of a not e r M c up O f 3 ta bl p milk f l e s oo n u s O f me l te d but te r Si ft together the dry ingredients Add the milk to the beaten eggs and stir into the dry ingredients sti r in the butter ; turn into a buttered shallow pan and let bake about twenty minutes Cut in square s and serve hot or cold This mixture may be baked in a muflin p an . , . . . BR EAD AND C OFF EE C A K E M ADE W I T H S ONE Y HAP IN G LA DY F I N GE R ROLLS . EA ST CA K E — P a ge 2 — P a ge 302 . 94 . . Cookin g for TW O 2 79 D EL I CA TE C O RN M EA L M UFF I N S M u c M p c up o f co rn me a l p bo iling wa te r 2 ta bl e sp o o n f ul s o f b utte r u c M p Of pa stry flour M te a spoonf ul o f sa lt f l te a s o on u s o f 2 of ba king pow de r bl p f l e s oo n u s o f suga r ta 2 be a te n light M cup of milk I e gg, Pour the boiling water over the corn meal add the butter and mix thoroughly ; cover and let stand a n hour or longer ; add the flour salt sugar and baking powder sifted together ; add the egg and milk and mix all together thoroughly The mixture is quite thin Bake in a hot well buttered mu ffin pan about twenty five minutes The recipe wi ll make one do ze n small mu ffins , , , . - , . - . . S O FT C O R N B REA D ( M i ss S cott) p int of w e t milk M c up o f w hite corn me a l M te a spoonful O f sa lt I s e I ta I e I b le spoonf ul gg, b te n ea of light butte r l v l t bl spoonf ul p wd r e e a e of ba king e o Scald the milk in a double boiler stir in the meal a nd let cook three hours then beat in the other ingre die nts N ote that it is a tablespoonful and not a tea spoonful o f baking powder Turn into a buttered baking dish suitable for the table Bake about forty minutes Se rve hot from the dish This is o ften called Spoon corn bread , , . . . . . . Cookin g fo r Two 2 80 N G P OW D ER B I SC U IT 2 2 up s o f i ft d p t 4 t bl po nf ul s sh t n t y flo u ing 4 l v l t a spo nf ul o f ba king p ow d r M to M up f milk r w t r M te a spoonf ul o f sa lt B A KI c e s e e e o a s r r o es a o or e s o c e o a e Pass together through a sieve three times the flour salt and baking powder W ith a kn ife or the tip s of the fingers work in the shortening ; add the liquid a little at a time mixing it with a kni fe meanwhile to a s oft dough but one that can be handled Turn the dough on to a floured board turn it with the kni fe until lightly floured then knead with the hands slightly to get it into a smooth mass ; pat with the rolling pin and roll into a sheet about three fourths an inch thick ; cut into rounds ; set these close togethe r in a buttered pan and bake from fifteen to twenty minutes White flour or half W hite and half entire wheat or G raham flour or rye meal may be used The recipe makes from twelve to sixteen biscui ts according to si ze , , , . , , . , , , - . , , . , . F RU I T A ND ifte d p a stry flour M te a sp oonful o f sa lt 4 l e v e l te a sp o on f ul s O f ba king p ow de r f n c u o s h o r t n i e p M g A b out M c up of mi lk I e m i f d e si re d 2 cups o f s , N UT R O I ta LLS bl p butte r M c up l o f c e a ne l S u ta na M f l of e s oo n u ra d so fte ne d c urra nts o r i in s s c up o f filbe rts, c ut pi n fuls t bl p de si e d in 3 or 4 e ce s 2 a e s oo r o f suga r, if Cookin g for Two 2 82 Spread each piece with the blackber ry mixture roll up like a jelly roll and se t into a baking pan Brus h the top of each roll with white of egg then dredge with sugar Bake about twenty five minutes Serve hot with the rest of the blackberry kept hot in boilin g wa ter a s a sauce , . , - . . , , . STRA W B ERRY S H O RT C A KE p M 1 M cu p s of c up o f h pot a y fl ou r to fl our o r corn sta rc s oo s o a er o a or a s r f b k ing 4 l e ve l te a p n f ul p wd n f p f l l t s o u a t e o M o n n h i t e M g M ilk ne e d d B utte t p d th a ke I ba k t f t wb i I c up of g nul a te d uga r c up o f s a str s e e o s re a o s ra c e e rr e s ra s s Hull and wash the berries cut them in halves a nd mix with the sugar ; let stand in a warm but not hot place while the cake is baking Prepare the ingre di ents as baking powder biscuit mixture leaving it a little softer Turn dough into a buttered pie plate spread it evenly drawing it away from the center somewhat Let bake about twenty minutes With a sharp pointed kni fe cut the crust all around midway between the top and bottom then gently pull it apart Set one piece on a plate spread with butter pour on h art o f the prepared berries set the other ha l f of t e p crust above the berries spread it with butter and the n with the rest of the berries Serve either wi th or without cream , . , , . , . . , . , , , , , . . Coo kin g fo r Two 2 83 H O T A PP LE TRI A N G LES 2 p cu s o f M flo u M c up r c up o f suga r I n l v l p n f u l f b ki t g 3 p wd p n f l l f t u a t M b u f u t t p M ppl in ma ll p i s 2 ta t e a s oo e e e a s oo er o r s o s es a I a re e, a s I or I milk ppl p d nd cut in ighth 2 t bl p n f ul uga r te p nful f inn m n n f ul t bl p f l ne d cu a e a er o c s o we e t of s e s oo a a s oo o e s oo a s s c o a o r c ea ra nts e ce I e gg Si ft together the flour sugar baking powder and salt ; with the tips of the fingers work in the butter and add the pieces of apple Beat the egg ; add the milk and use to mix the dry ingredients to a dough A little more milk may be needed Spread the dough with a spoon in a round pan Press the eighths of apple into the dough at equal distances apart dredge the top with the sugar and cinnamon and sprinkle over the currants Bake in a hot oven Serve cut in triangles with butter for luncheon or supper , , . . , . , . , , . . , . LUEB ERRY TEA C A KE O R M UFFI N S 2 up s of i ft d p stry fl u M up of milk 2 ta bl sp oon f ul s o f m lt d but 4 l v l t sp onful s of ba king p w de r t r I up f uga I cup ie dre dge d f bl u b w ith a littl fl ur M t sp on f ul f a lt I gg b e t n li ght B s c e ea e e a o o e c e e o c r e e o s ea o , a r o o e rr e e s s o e Si ft together the dry ingredients and mix with the e gg and milk ; beat in the butter and the berries Bake in a sheet or in a mu ffin pan This recipe may be easily halved Use either the white or the yolk of the egg . . . . Cookin g for Two 2 84 C EREA L G RI DD LE C A KES M - - flk - Egg O S e e , a s a dy to e a t o f re a cup e s, e l e w e t m ilk M M c up o f si fte d flo ur I l e v e l te a s o o n f ul o f ba k in g p powde r Wh i te o f I e gg c up o f s , Gra nose - tc ce re a . M cup o f thick sour cre a m M te a spoonful o f soda Yo lk o f I e gg be a te n M te a spoonful o f sa lt S , li o f sa ce i ddle lt p k or , to o il the r g M ash and sift the soda before measuring and sti r it into the cream ; pour the cream over the cereal a nd add the yolk salt sweet milk and the flour si fted with the baking powder M ix all together tho r oughly then beat in the white of egg beaten light Drop from the spoon in small cakes upon a hot well oiled griddle When the cakes are well filled with bubbles they should be brown underneath and ready to turn to brown the other side A hea vy iron frying pan answers nicely for a griddle , , . , , . . , , . . N me a l COR M c up M cup o f co rn of fl M EA L G R I D D L E C A KES o ur p f l ing p w d M t p onful of sa lt 2 1 2 lvl e e te a o s o on u s o f ba k ta I e I I er bl p nful f uga r gg b a te n li gh t f w t m ilk up f me lte d t bl poon f ul I e s oo a s e , c o o s ee es o te r ea s o At night scald the milk pour it over the co rn me a l mix cov e r closely and let stand till morning A dd the other ingredients and bake as abo ve , , , . . Cookin g for Two 2 86 dry ingredients to a batter ; mix in the butter a nd bake as usual This recipe will make about eight cakes A cup of sweet milk and a level teaspoonful of baking powder may be substituted for the sou r milk a nd soda . . . CHAPTER XV II X F LO U R M I TU R ES C O N TIN U ED : B REA D A N D OTH ER X YEA ST M I TU RES N G R EDI EN TS F O R B REA D M A KI N G TH E ingredients required for making yeast bread are : flour yeast salt and liquid Sugar is sometimes TH E I , , . N S O F TH E I N GRE DI EN TS The quanti ty of liquid used determines the size of the finished loa f One cup of liquid with one fourth a cup of liquid yeast ( or compressed or dry yeast diluted with one fourth a cup o f liquid ) will make one loa f o f bread o f a size to bake in what is known as a brick loaf pan or it will make about one and three fourths pounds of bread dough The quan ti ty of flour used together with the manipulation of the ingredients has much to do with the texture of the bread For a firm fine grained loaf from three to four and more measures of flour to one of liquid are needed For bread of more open texture from two and one half to three measures of flour to one of liquid will su ffi ce Take half a teaspoonful of salt for each loaf of bread A tablespoonful of butte r P R O P O RTI O - . - “ - - . , , - . , . - . . Cooking for Two 2 88 or other shortening to each cup of li quid will make the bread more tender The qu a nti ty of yeast to be use d will depend upon the time gi ven to the process a nd the temperature at which the dough is kept For bread mixed at night to be baked in the morning one third a cake of compressed yeast will be required for each pint o f liquid A larger proportion accord ingly of yeast as one fourth a cake is necessary whe n but one loa f is made . . , , - , . , - , . Floating eve rywhere around us in the air are mi cro scopic organisms that more nearly resemble plant than animal li fe To certain of these organisms the name yeast is applied These organisms in a suitable e n viro nme nt feed on sweet and nitrogenous bodies or substances and grow and multiply very rapidly Chemical change ( fermentation ) is the result o f thi s growth The conditions essential to the growth o f these minute plant organisms are warmth moisture a ir and something sweet and nitrogenous to feed upon All these co nditions may be secured when the plants are mixed in moistened flour and left in a temperature between 75 to 9 5 F As the p l ants feed upon the sweet substances in the flour a rearrangement o f the molecules o f flour takes place the sugar in com position is b roken up and alcohol and carbon dioxi de The carbon dioxide lightens the dough a re formed In any varie ty of yeast used we have a collection . , . , , , . . , , . ° ° . , . . Cookin g for Two 2 90 about ready for the oven may be kept in that condi tion some hours or over night and be ready for bakin g a t any moment In practice when set into the re frigerator brea d should not be quite as light as rolls or bread in ind i vidual portions for some time must elapse before the cold penetrates entirely through the loaf and durin g this time the loa f will be growing lighter or more orous p , . , , , , . TH E KI N D O F F L O UR F O R B R EA D M A KI N G A bread flour is one that takes up a large quantity o f liquid ; a pastry flour one that takes up but little liquid Then less in quantity of bread flour than o f pastry flour would be needed with one cup of liquid the measure for a loaf of bread With a little e xpe ri cuce one may easily lea rn to distinguish these flou rs Bread flour is granular and goes through the sie ve easily Pastry flour is more solid is oily and keeps its shape when pressed in the hand As to varie ty rye graham whole wheat ( brown in color ) and corn flour as also rye and oat meal may be used in bread but for the best results white fl our should be combined with these The proportion of white flour may be varied from time to time but it should never be less than one fourth of the full amount taken , . , . . . , , . , , , , , . , - . UTE N S I L S F O R B R EA D M A KI N G A knife is the proper utensil for mixing dough A n earthen bowl is easily cleaned and for evident re a sons . , Cookin g for Two 2 91 is to be desired when mixing is to be done with a knife A close fitting tin cover with three or four tiny holes in the top through which gases may escape with a brick loaf tin for baking complete the list of necess a ry utensils For cutting biscuit and Parker House rolls a round cutter with sharp edge is desir able but the cover of a baking powder box in which a few holes have been made with a nail and a hammer will answer the purpose M any rolls are shaped with the hands That measuring cups and spoons a re needful ought to be a foregone conclusion understood by the time one essays her first loaf o f bread - . , , , - , . , , , . . , . M I X I N G TH E D O U G H In making bread with compressed yeast it is cus toma ry to add all the flour to the liquid that is the mixing of the bread is completed at once In making biscuit or rolls in which shortening sugar etc a re used a sponge is first made and when fermenta tion is assured the shortening sugar and rest of the flour are added and the mixture is again set to rise Thus bread dough rises twice once after mixing and again after it is set in the baking pan while biscuit dough rises three and sometimes four times The repetition o f the fermenting process a ffects the flavor of the finished product and thus gives an opportunity to diversi fy the flavor o f yeast mixtures This fact should receive due attention for bread is a very im portant staple in our food supply In the recipes two varieties of sponge will be , , . , , , , . , , , , . , , . , . , . Cooking for Two 2 92 noted A s salt sugar and fat retard the growth o f the yeast plants none of these are added until the sponge is light Sometimes we take all the li quid that is to be used in making the bread or rolls and into this stir and beat the softened yeast and enough flour to make a batter Cover the batter and let it stand until pu ffy and well filled with bubbles A s there is o nl y a small quanti ty of flour for the plants to feed upon the sponge is soon ready for use After the rest of the flour has been added the mixture will soon double in bulk which is the sign that a dough is ready to be cut down and made ready for the oven Another way of making a sponge is to soften the ye ast in the quanti ty o f water required ( one fourth a cup for one loaf of bread ) and into this stir flour to make a sti ff dough ; knead this then set it into the warm liquid o f which the bread is to be made ; when the little ball of dough floats on the liquid a ” light and pu ffy sponge add the rest of the ingre di ents and mix the whole to a dough , . , . , . . . , , , . - , , , , . KN EA D I N G TH E D O UG H Le a rn to knead dough without pushing the finge rs into it or scattering over the table and floor Keep the crust that forms on the surface o f the dough while it is in motion intact Keep the dough moving bring it forward by turning it at the back with the tips o f the fingers press down upon it with the hand just above the wrist push it back then repeat ; bring fo rward press down and push back occasiona lly tum . , , , . , , , , , , Cooking for Two 2 94 pulled from the dough ; knead these into round ball s and set them into the buttered pans as before The fi rst way is employed when Parker House rolls are to be made the second when salad lady fingers a nd o ther fan cy shaped rolls are to be shaped . , , , , - . B A KI NG B REA D A N D R O LLS Bread to be baked in individual portions requi re s The general a hotter oven than full sized loaves directions are the same for both bread and biscuit Divide the time of baking into quarters ; in the firs t quarter the dough should spring or grow light a little and should color in spots and cease to rise By the end of the second quarter the bread should be of a delicate brown ; during the next quarter the baking is practically finished ; the heat should be lowere d during the last quarter Loaves o f bread o f the size indicated sho uld bake in about one hour bis cuits a nd rolls in about half an hour - . . , , , . . , . G LAZ I N G B REA D A N D R O LLS crisp crust is desired brush over the sur fa ce bread or ro lls near the close of baking with white o f egg slightly beaten I f a soft crust is de sired use a cooked paste made o f two teaspoon ful s o f co rnstarch diluted with cold water and cooked ten minutes with a cup of boiling water The applica tions of egg or starch may be repeated several time s fee ca ke and the like use the For buns Ge rman co f If a o f the , , , , . , . . , Cookin g for Two 2 95 paste and dredge with sugar or sugar and cinnamon after each application of paste , , . S T O R I N G B REA D Cool the bread when taken from the oven on a wire rack When perfectly cold after several hours set aside in a stone jar with a cover I f cut slices are kept in the jar with the loa f do not toss them from the bread tray into the j ar lay them in carefully to avoid crumbs Wash scald and air the jar once a week in cold weather two or three times a week in summer . . , , , , . , . L O AF ONE ( M i xe d I cup o f li quid ( milk o f e a ch ) p rt p n f ul I t bl I t bl e spo n f ul n t p oo f u l M or a a e s oo a o ea s or wa te r a B REA D i h M ke f omp e d ye a W ith M up of li quid A b ut 4 cups f w hi te b fl our t n g t) ca o re ss c st c h i o f s orte n ng o f suga r o f sa WH I TE OF lt o o rea d I f milk be used scald it then let cool to a luke warm temperature Let boil and cool the water Add the butter salt and sugar to the hot liquid M ix the piece of yeast cake with the quanti ty o f liquid designated Add this to the other liquid ingredients when all are at the proper tempera ture Then stir in about four cups of white flour When all the ingre die nts are thoroughly mixed together and the sides o f the bowl are f ree from dough turn the ma ss onto , , . . , . , . . . , C ooking for Two 2 96 board lightly dredged with flour ; knead until the dough is elastic and tiny white blisters are seen on the surface then return to the bowl cover closely to avoid the formation of a crust and let stand out o f a draft until morning The tempera ture for the first two or three hours should be about 70 F A fter this time fermentation ( growth and re pro duc tion of the yeast plants ) being well established the or 50 F with te mperature may be lowered to 4 0 out disturbance to the process In the morning the ” dough should have doubled in bulk I f so t e t a e cut through and turn it over with a kni fe e d l p y to let out the gas The dough may be covered again and left until it is again doubled in bulk or it ma y be shaped into a loaf at once a , , , , . ° . , , ° ° . . , . , . , . L OA F O F W H ITE B REA D ( M ix d in the morning) ONE e li quid milk o w te pa t f h I t bl p o nf ul o f h t ning M te p nf ul f lt I ta bl e sp oo n f ul o f suga cup I a a es of r, r r or s o a s oo o o I ca e of mixe d ea c or e sa k li quid A bout 4 co mp re sse d w i th M p of cu s ye a st cup of flo ur r E NTI RE W H EA T B REA D Fol low one o f the preceding recipes using whi te a nd entire wheat flour two cups of each or one cup o f white and three of entire wheat , , , . BR EA D S T IC K S T rE D LA M e II Y EL L 0 w R I BBO N . — P a ge F rN c ER Ro m s — P a ge 3 05 . 3 06 . Cooking for Two mp re s e M cup o f l uke wa rm I ca ke N O I S ETTE s d y t o f co of c up I sca milk I 2 e wa te r B R EA D ld a nd- c oo e h es o s of i no se tte filbe rt or me a ts M c up i i o f s o rte n ng e s oo of c up I Ent bl p nf ul ta bl p o n f ul ta ld d - ea s 2 97 of h t fl d ugh w re fo r mo la sse s w hi te flo ur ea o ur ne e a s dd e o Prepare as ordinary bread adding the nut meats whole to the liquid , , . PA RKER S ponge of ld milk c oo e to pe ra ture I ca M H O U S E R O LL S dfl u W h n p ng i light dd M t p n f ul f l t I t bl p nf ul f ug M up f m lt d h t ni ng 1M t fb d flo u 2 up 2 c up I k , luk w e ld d a nd e m a r te m o f co cup of mp re sse d sca ye a st ld d a nd c l d e oo e - - b s o e o re a o o c a o e s oo c r s e e a s oo a e milk sc a , p cu s o f sa s e e a r s o or e r re a s o Soften the yeast in the fourth cup of milk ; add to the cup of milk stir in the flour with a spoon then beat the mixture until ve ry smooth Cover it with a plate and let stand in a temperature of about 70 F until light and pufly then add the salt sugar short cui ng and flour and mix to a smooth dough Turn on to a floured board and knead until elastic and the surface shows tiny blisters ; cover closely and let stand until doubled in bulk Turn on to a lightly flo ure d board crust or upper side dow n roll into a half inch thick sheet with the rolling pin cut into rounds brush over one half o f each round with melted butter and fold the other half over the buttered half Set close , , . ° . , , , . - . - , , , , - . Cookin g for Two 2 98 together in a buttered pan When again doubled in bulk bake about half an hour ; glaze during the last of the baking One fourth a cake o f compressed yeast may be used at night for a loa f o f bread and in the morning the rest of the cake for these rolls . - . , . RY E B REA D ( One I cup of lde d sca milk M te a sp oo nf ul 2 2 ld a nd- co o e lt o f sa bl p nf ul ta bl spo nf ul ta - e s oo s o f suga r e s of o butt er l a f) o w h o l e c a k e o f c om pre sse d ye a st a r m t e r l k w w c u f u e a o p M 2 c up s o f si f te d rye fl o ur A bout 2 c up s o f w h e a t fl o ur M to I Knead ten mi nutes ; use white flour in kneading Bake about three fourths of an hour . - . LA Z ED C URRA NT B UN S n u f p f l o l I a ke o f omp r d ye t sa t o t M l d I gg M up of ca ld d nd milk M up f l n d u a nts I up f sca lde d a nd oo l e d ffl u up A b o ut mil k 2 l ve l t po nful co nsta rch IM up o f b r a d fl o ur M up f b iling wa te u f n l d u u u t G p g M g f n m s r u l d h i i n n i f d i d m a o t r t n n C e o p M g G c e sse c c e s - a s a - co o e e c o c - - 2 c s c o c s ra a r s e c o a c o rr r r s o r o e o e e s o ea s c e c ea o e c o ea s s a r e e Soften the yeast in the quarter cup o f liquid add to the rest o f the liquid and beat in the first quanti ty of flour Beat until the sponge is ve ry smooth then cover and set to rise When light add the sugar salt shortening egg currants and flour and mix to a so ft dough Knead until elastic cover and set to , , . , . , , . , , Cooking fo r Two 3 00 DA RK C O L O R ED G RA H A M B REA D Use the recipe given above increasing the quanti ty of molasses to ha lf a cup Cut down the quantity of scalded milk to o ne cup , . . NTI RE W H EA T B I SC UIT n f u f p f l o l m t s t k p d y s s t a o a e e M M f u m t l d h i t n i ght) e r t n o ng ( t mi p M f o I ke f mp e d y t c m o l a u p M ( t mi in th mo n ing) M up si ft d nti r wh a t fl ur M cup l uk w m w t M up o f s ld d milk M up f w hi t b d flour E o ca o ca o o c a x co c ca I s c e e e e e o er a s e sse s r e a r o ea s r sse x e e a s oo re s e c o c e re a e Soften the yeast in the water add the liquid ingre die nts then stir in the flour ; cut through the dough again and agai n to mix very thoroughly The dough is too soft to knead Cover and set aside to become light as usual M elt a little shortening dip the fingers into it pull o ff bits of the dough ( about two ounces or one fourth a cup ) and shape them one by one into rounds I f the fingers a re kept well but te re d the dough will not stick to them in the least Dispose the rounds close together in buttered baking pans Let become ve ry light bake about fifty min utes Glaze with starch or starch and sugar , , , . , . , , . , - , - , . , . , . . . Z W I EB A C K I ca M ke c up mp re sse d ye a st o f l uke wa rm w a te r l o f co ld d milk ( cool d ) I gg nd y lk o f n th u f l b r o m t t t e c o e e d u ( p M I c up o f sca e a e e o a o er r e ss ) M te a spoonf ul of sa lt f c u o a r r s le ss) u o ( p g M F I l o ur ft do ugh o f e gg f o r gl a z i ng for w hite a so Cooking for Two 3 01 Soften the yeast cake in the water add flour and mix to a dough o f a consistency to knead ; knead the little ball of dough u ntil elastic then make two cuts across the top one fourth an inch deep one at right angles to the other Have the milk cooled to a luke warm temperature ; drop in the little ball of dough and let stand until the ball floats on the top of the ” milk a light porous mass or sponge then add the other ingredients and mix to a soft dough Knead until smooth and elastic cover and set aside to double in bulk then shape in the hands into oval rolls Set these close together in a bread pan When nearly doubled in bulk bake in an oven hotter than for bread When nearly baked brush the top with beaten white o f egg and re turn to the oven to dry o ff When baked and cold cut in half inch slices and dry in a moderately heated oven ; when well dried out increa se the heat and let the slices color a little , , - , , . , , . , , . . , . . , . Q UA S H B I S C UIT u f o s u b w d ye a st c n M ca k o f comp p M ga r f n u u m f l k w w p o f l u t t o o a lt a p M M f m t u l d b u tt M cup f ld d milk M p A bo ut 3 up o f b re a d flo ur M up o f cooke d qu h S e c ro re sse o r e o sca c a ea s er e c s s o a s e c er e s Soften the yeast in the water add the other ingre die nts and mix to a so ft dough Knead nearly ten minutes using no more flour than is necessa ry Cover and let stand over night In the morning the mixture should have doubled in bulk Turn upside down on a floured board then pat and roll into a sheet nearly , . . , . . ' , Cookin g for Two 3 02 an inch thi ck Dip a cutter in flour and cut into rounds Set these close together in a baking pa n first brushi ng the surfaces that will come in contact with melted butter Whe n very light ( double in bulk ) bake about half an hour G la z e with starch and sugar just be fore removing from the oven . , . ’ . . . L OA F O F B REA D A N D A S H EET O F C O FF EE CA KE M A DE W I TH O N E Y EA S T C A KE ONE L OA F ONE M ca k e c u M p o f co mpre sse d ye a st l uk w m wa t f ld d milk up ta bl sp oo nf ul o f b utte r I c o I e of e sc a a r O F B REA D h h i u f n s t p f l l t e a oo o a M I ta bl e spo on ful o f uga r A b out 4 up s o f fl ou ot e r s orte n ng s er s e or r c M ix the bread at night in the usual manner . Le t the bowl of dough stand in a temperature of about 6 8 F about two hours ; i f after that time the tem r a r 0 0 F e t u falls to or even no harm will be e 4 5 p done In the morning the dough should be about twice its original si z e Cut it in halves knead these into rounds and set them side by side in a b ri ck loa f bread pan W hen the pan is rather more tha n three fourths full bake one hour ° . ° ° . , . , . . - , . S H EET O F C O F F EE C A KE M ca ke o f comp re sse d ye a st M c up o f l uke wa rm wa te r I c up o f sca M c up o f ld d e butt milk h h e r o r ot e r s ort e ning M M te a spoonful I e gg A I I l o f sa t re e p cu s o f flour h pa t doz n bl n he d a lmonds t bl po n f ul o f uga r te a spoon f ul o f cinna mon Co rnsta 3 cup o f suga r bo ut th rc e a es s e a o c s s Cookin g for Two 3 04 oughly for some minutes When light with buttered fingers shape into about fifteen balls ; set the se close together in a buttered pan ; when light and flu ffy bake about twenty five minutes Glaze wi th cornstarch paste be fore removing from the ove n , . , - . . KA I S ER S EM M ELN Fo r I k e A bout o f co M cup o f fl o ur p bo ile d w t I t a spoonful f lt B e tw e n 6 nd 7 c up Whi t of I gg or l e 2 mp re sse d ye a st cup o f l uk e w a rm wa te r ca M p s onge cu s o f er a sa o e e s of a e e flour ss Soften the yeast in the lukewarm water mix thor o ughly then stir in the flour ; knead the little ball of dough until it is smooth a nd elastic M ake a deep cut across the dough in both directions ( see illustra tion page 2 97 Have the boiled water cooled to a lukewarm temperature and into this put the ball o f dough It will sink to the bottom of the dish but will gradually rise as it becomes light In about fi fteen minutes it will float upon the water a light pufly ” sponge Into this water and sponge stir the salt a nd between six and seven cups of flour Knead or pound the dough about twenty minutes Let rise in a temperatu re of about 70 F until the mass is doubled in bulk D ivide into pieces weighing about three ounces each ( there should be about fourteen pieces ) Shape these into balls W hen all are shaped with a sharp kni fe cut down into each to make five divisions Set the balls into buttered tins some distance apart brush over the tops generously , , . , . . , , . . . ° . , . . . , , , . , Cooking for Two with melted butter , and set to bake 305 in a hot Bake twenty or twenty five minutes W hen o ven nearly baked brush over with the beaten white of an Bake e gg and return to the oven to finish baking the biscu it as soon as they are cut and b rushed with butter Only by this means can the shape and fine texture of this form of b read be secured This recipe is said by those who have eaten the bread in Vienna to give a near approach to this justly famous Vienna bread The Hungarian wheat used in Vienna makes a di fference in flavor which cannot be exactly dupli ca te d in this count ry t o nce a - . . , . , . . , , . , . LA DY For S ponge I cup of ca M k e c up N G ER Yo sca milk I FI ld e d - n d coo le a d of mp re sse d s ca milk ld d e - ye a st or ld bout I M up o f b a d flou W he n sp ng is light dd c o s e re , e ggs 3 ta o f sa bl poon f ul es lt s of me lte d b utt r p onful o f suga r I t bl dfl u A b ut 2 up o f b W hite of I e g for gl z ing a o A s of 2 e a n d co o e - lk LLS M te a spoonf ul 2 o f co RO r es o c s o re a r a a Prepare the sponge in the usual manner beating it for some minutes When light and pu ffy add the other ingredients and knead fifteen or twen ty minutes Cover and set aside to double in bulk Divide the risen dough into pieces o f two ounces each ( about half a cup of dough weighs two ounces ) Knea d these into balls and dispose on a board dredged lightly with flour ; cover closely with a board or pan a nd l eave them to become light Roll the b alls on the , . . . . , . C o okin g for Two 3 06 board under the fingers to make long rolls pointe d Using more pressure on the dough a t a t the ends the ends than in the middle will give the desire d Set the rolls on a buttered sheet some dista nce shape apart When light with a pair of scissors make three transverse cuts in the top o f each roll Bake abou t twenty minutes When nearly baked brush over with white of egg and return to the oven to dry the e gg , . , . , . . , . . , B R EA D STI C KS of c up I sca milk lde d - ld n a d coo e A b to o ut es s w ho l e ca ke o f com pre sse d ye a st l u k w r m w t e r u f a a c o e p M M f n oo bl p f l u o suga r M n u f t e a p o f l sa l t o M I t bl poon ful of m lt d ta I M p cu s o f 1 b re a d fl our a o es e e but te r I w h ite l our fo F be a t n light ft dough o f e gg, r so e M ake a sponge with the first four ingredients Knead a nd when light add the rest of the materials Cover a nd let rise until the bulk is until e lastic doubl e d Pull o fl small pieces of dough and knead into balls ; cover on a floured board ; when light roll under the hands on the board into pencil shapes of a length to fit a bread stick pan Bake when light Brush over with sl ightly beaten white o f egg and return to the oven to set the gla z e . . . , , . . . T O A ST Cut stale bread in slices of uni form thi ckne ss ( scant half inch ) set on a toaster some distance from the source o f heat turn occasionally to dry out the mois , , Cooking for Two 3 08 NO I S ETTE SA N DW I CHES Prep a re noisette bread for sandwiche s ; spre ad with butter and with orange ma rma la de a nd p re ss together in pairs . C H EES E A N D H ERRI N G S A N DW I C H ES I 2 Cre a m te a p c h H e rring Fille ts B rown or wh i te b re a 2 e e se f l s oo n u s of Bee f Ex d tra ct Work the cheese and bee fe x tract to a smooth paste Any herring ma y be used but those put up in oil a re preferable Such herring are usually choi ce and ten der Cut the fillets into tiny p ieces S pread the bread with the cheese mixture sprinkle on the b its o f h e rring and press together in pairs . , . . . . , . CHAPTER XVIII X F LO U R M I TU RES C O N TI N U ED : PA STRY A N D P IES M EN as a rule are fond of pastry especially when , , , it takes the form of a pie Thus a young housekeeper at least after a time will be desirous of knowing how to make a pie Past ry is made of flour fat salt and just enough water to hold the ingredients to gether in rolling out F at makes pastry tender water toughens it ; thus fat rather than water should pre dominate in the mixture Past ry flour which takes up but a small quantity of water should always be used in this branch o f cooke ry For pu ffpaste the weight in butter equals that o f the flour called for but for ordinary paste fat equa l in weight to half the weight of the flour will make good pastry L ard gives a softer crust than does b utter cottole ne or suet ; but butter is thought to pro duce the best tasting pastry Butter particularly in winter is not very pliable and in the end time is saved i f the butter be washed in cold water before it is added to the flour Pastry is lightened by the ex a i o of the air enclosed during the making A n s n p little baking powder one fourth a teaspoonful to a cup o f flour insures the lightness that an inexperience d cook sometimes fails to se cure . , . , , . , . , . - , . , , . , , , , , . . , - , . Cooking for Two 3 10 WHY PA STRY N H E A L TH F U L N 0 one of the ingredients in pastry is unwholesome a nd fat is absolutely necessary to perfect nutrition ; but fat with o ther food principles in an artificial com b ination has often proved unhygienic To be prop erly digested starch must be mixed with the digestive fluids o f the mouth but these fluids have no e ffe ct upon fat and unless the mastication be very much prolonged the starch su rrounded by fat will pass on unchanged to the stomach Then i f pastry be made let it be tender friable a nd well cooked ; and let it be mastica ted thoroughly I S TH O UGH T U , - . , , , , , , . , . PA STRY I M cup s o f si fte d p a stry fl (5 M o unc e s p ) f l te a s o on u ous o f sa lt F O R O N E PI E M our poonf ul o f ba ki ng p i f d si d te a s de r, ( M ge ne r me a sure ) w o e (2 cup re to 3 o unce s i h s orte n ng, a nd c o ) of ld wa t er Si ft together the flour salt and baking powder ; with a kni fe or the tips of the finge rs work the sho rt c uing into the flour mixture then adding cold water a few drops at a time with a kni fe stir the mixture to a paste Add no more water than is needed to form the ingredients into a sti ff paste This paste is now re a dy for use , , , , . . . F I M p LA KY PA STRY F O R O N E PI E i fte d p a st y flou M t p on ful f sa lt cu s o f s (5 ounce s r ) r ea s o ous o me a sure ) ( ge ne r Cooking for Two 3 12 round to fit the plate ; lift the paste to the plate agate pre ferred and trim so as to leave one fourt h ) ( an inch o f paste beyond the plate Pare five or six tart apples and slice them into the plate Use enough apples to ro und the slice s up well M ix one fourth a teaspoonful of salt with two thirds a cup of sugar and sprinkle over the apple ; put on one teaspoonful or more of butter in little bits here and there add a grating of nutmeg then roll out the rest of the crust in the same manner as the first and cut six or eight half inch slits in the center to form a design ; leave the paste on the board while the edge of the pastry on the plate is brushed over with cold water then put about three tablespoonfuls of cold water ove r the apple L i ft the past ry from the board and set it over the apple letting it lie loosely as it will shrink in baking Press the edge o f the upper piece of paste upon the edge of the lower and trim i f needed to make them even Then brush the two edges together with cold water and bake about half an hour The oven should not be too hot or the pastry will brown before it is cooked After the pie has been in the oven six or seven minutes the paste should have con tracted and risen somewhat - . . - . - , , , , - , . , , . . . . , . N GLI SH A PP LE PI E Butter a shallow agate dish Sele ct one that is deeper than a pie plate Slice apples into the dish to fill it Sprinkle on about a cup of sugar half a tea spoonful o f salt and a grating of nutmeg or lemon E . . . , Cookin g for Two 3 13 rind Put on two teaspoonfuls of butter in bits here and there add two or three tablespoonfuls cold w a ter then roll out half of the quantity of paste indicated in the above recipes Cut slits in the paste and spread it over the apple pressing it against the dish on the edge Bake about forty minutes Serve with or with out cream , . , , . , . . . LE P I E W I TH M ERI N G UE ” Bake the crust as for Cranberry Tart page 3 19 S et the cooked pastry in a suitable plate and fill two thirds full with si fted apple sauce reduced by cook ing till quite thick Cover with merin gue and let bake eight or ten minutes in a very moderate oven APP , . , . . M e ringue Whi te s of 2 bl e p e b ggs, f l s oon u s o f 4 ta ea te n dry l r g a nu a te suga r d M te a p f l s o on u of va nilla Beat two tablespoonfuls of the sugar into the whites beaten dry then fold in the rest of the suga r and the vanilla After the meringue is spread si ft granulated sugar over it The oven must be moder ate The meringue should not color until after eight minutes , , , . . . . LUEB ERRY PI E L ine the plate as for an apple pie ; mix one pint of berries two tablespoonfuls of flour half a tea spoonful of salt and three fourths a cup of sugar and turn into the plate put on two teaspoonfuls o f butter B , , - , ~ Cookin g for Two 3 14 in little bits then cover with the second crust and finish as the apple pie with two c rusts All pic s are less liable to run out in the oven i f the paste be put on loosely Allow plenty of paste that the plate may be covered when the paste shrinks , . , , . . RH U B A RB p 2 cu s I e gg I li d h ub b of s r ce PI E bl p nful s f flou M t p nf ul f lt poonf ul f b utt 2 t 2 ar ta e s oo o e a s oo p M c u s o f suga r o ea s s o r sa er Beat the egg ; beat in the sugar flour and salt and turn into the plate lined with past ry ; add the butter in bits here and there cover and finish as an ordinary apple pie Rhubarb canned in cold water may be used instead of fresh rhubarb , , , . . RH UB A RB P I E ( Re d L on Inn, Sto c r ge ) i kb id n u f p f l l t o s a t M 2 t p onful f b utte r A g ti ng o f nutme g li d hub b cup o f s ce r ea s a r e gg c up ea s o o f suga r mmon co o o c ra c ke s o ra rs, ro ll d e fine Beat the egg add the sugar salt rolled crackers and rhubarb Turn into the plate lined with cru st Put in the bits of butter Cut the pastry rolled for the upper crust into bands three fourths an inch wide and brush over the edge of the under crust with cold water ; lay the bands across the filling parallel one to another then lay bands across the filling at right a ngl e s to these lattice fashion Cut all at the edge , , , . . . - , , , , . P IN E A PPL E C S T RA W B E RR Y US TARD TA R T s, TA R Ts PIE ST . . H P a ge 3 19 . . P a ge 3 17 . O N O E S TYLE R . — P a ge 3 2 0 . C ooking for Two 3 15 of the under paste and press them upon it a bout half an hou r . B a ke . RH UB A RB PI E, No 3 . Pe e l the rhubarb and cut it in sli ce s ; co ve r wi th boiling water set over the fire and bring quickl y to the boiling point As soon as the rhubarb changes color and before it loses its shape drain and press o ut all o f the li quid Over the rhubarb sprinkl e a cup o f sugar si fted with three tablespoonfuls of flou r a nd one fourth a teaspoonful o f salt Add a table spoon ful o f lemon juice or a grating of orange rind ; mix and turn into a plate lined with p astry ; finis h with bands o f past ry Bake about hal f a n hour , . , . , - . . . M OC K M I N C E PIE 2 mmon co M k cra c e rs, ro lle d fine M cup o f suga r c c ja r h pp o e se e de d d u b tt e M n u f s p o f l a l t t a M I e gg we ll be a te n M cup o f mo la sse s M cup o f liquid from swe e t pi kle ii o f ra s ns, cup c up o f e or r o o s , M cup o f l e mon j uice M ix all the ingredients together and turn into a plate lined wi th pastry ; cover with paste a nd bake a s an apple pie Spices as cinnamon cloves nutm e g A te a spoonful a nd mac e may be a dded i f desired o f mixe d spice will sufi ce . , . . , Cookin g for Two LE M O N bl poonfuls of cornst h bl p nful s o f co ld w te r 3 ta a t 4 a rc es a e s oo I c up o f suga r ta 2 PI E M te a spoonf ul of s b utte r lt bo ili ng w t J ui o f I l e m n G a te d i nd i f d si e d I c up o f a ce ble poonfuls of sa er o r r r e , Stir the cornstarch and salt with the cold water ; pour on the boiling water and stir and cook until the mixture boils ; add the sugar butter and lemon juice also grated rind if it is to be used Let the mixtu re stand while a plate is lined and the upper crust is rolled out and made ready Turn the mixture into the lined plate brush the edge of the paste with cold water set the upper paste in place finish and bake as an apple pie Lemon rind when eaten often produces fla tule ncy ; in such case omit it , , , , . . , , , . , . M I N C E M EA T F O R O N E PI E hopp d b f ( oa st M t k) f h opp d ppl I cup f u h pp d u t o M p o f t n u bl p f l b utt a 3 ' c up c ee e r or s ea o c c e o es c o o a e M cup o f suga r M cup o f mo l a sse s Gra te l d i nd e r mon a nd a r o a ac s o r o ra e c a s ea j uice of I c o o c e a ra r or M ix all together swe e t pi kle j M te a po nful s lt p o f u l m n t e a e M G ti ng f nutm g f n u o p o f l o l vs t e o M n u f nn m o n p f l i oo t s M f n u i i lta na s u s s S ( M p pre fe re d ) s er s o y p from o f s ru c e s e M cup into a plate lined with pa s try and cover as an apple pie Bake nearly an hou r Le ss spice may be used or two or three table spoon fuls o f le ft ove r jelly ma y be a dde d , turn . . , “ . Cookin g for Two 3 18 oven nearly an hour An electric oven is by f ar the best oven in which to bake a custard or squash pie For the filling beat four eggs ; add half a teaspoonfu l of salt and three fourths a cup of sugar and be a t again then gradually beat in three cups of milk When the pie feels firm to the touch at the center remove from the oven and grate over it a little nut me g Chill before serving . . - , . , . . SQ b utte r M M cup of suga r M te a spoon ful o f sa lt M te a spoonf ul o f ground c up o f UA SH PIE I e gg a nd I y ol k of c up q h h o f a not e r oooke d - n a ds i fte d s ua s ma ce I ih c up o f r c mi lk Cream the butter and beat in half the sugar ; bea t the egg and beat in the other half of the sugar then beat the two mixtures together ; add the other ingre die nts and mix again Bake in a plate lined as for a custard pie , . . S Q UA S H PI E, DE LA W A RE STY LE I c up q of c oo h k i ft d e d- a nd- s f l M M te a spoonf ul M p s oon u o f sa i lt o f c nna I e gg, w e ll be a te n M r f e a s coco b kf c u o a t a p M c up o f c re a s ua s te a e mon w i th m milk cup o f suga r M ix the ingredients and bake until firm in the center in a plate lined with pastry as for a custard pie . Cookin g for Two 3 19 P Spread the round of paste over an inverted pie plate ( agate or tin is preferable ) prick the paste with a fork here and there over the sides as well as the top Bake to a dark straw color Remove the paste from the plate wash the plate and set the pastry in side Turn a cooked filling into the pastry shell and set figures cut from pastry and baked above the fill O EN C RA N B ERRY P I E O R C RA N B ERRY TA RT , , , . . , ‘ . , , mg . C O O KED C RA N B E RRY F I LL I N G M ix together thoroughly two level tablespoonfuls , , of cornstarch half a teaspoonful of salt scant meas ure and one cup of sugar ; pour on one cup of boiling water and stir until boiling then add one fourth a cup of molasses a teaspoonful of butter and two cups o f cranberries chopped fine M ix together thoroughly and let simmer ten or fifteen minutes Apple peach or pineapple marmalade make good fillings for an open pie Heat the marmalade and turn at once into the shell , , , - , , , , . . , . . P I N EA PP LE F I LLI N G To a pint can of grated pineapple add hal f a cup o f sugar and the juice of half a lemon ; let simmer until thick then use as above C A NN ED , . PEA C H TA RTS Cover inverted individual tins with pastry ( it will take but a small piece for two tins a little le ft over , Cookin g for Two 32 0 will answer ) Set the tins on a pie tin to keep the edge of the paste from the oven Prick the p aste all over with a fork and let bake It wi ll take about Remove the pastry from the tins and e ight minutes Put a canned peach in se t it onto individual plates each piece of pastry Pipe whipped cream above and sprinkle the cream with fine chopped pistachio nuts Or fill the hollow spaces in the center and around the peach with jelly or marmalade and put a blanched almond in the center of the peach Serve with the syrup from the peaches as a sauce Halves of apple cooked in syrup ( sugar and water half a cup of each cooked six minutes ) may replace the peaches . . . . . . - . . , . , , , . S TRA W B ERRY TA R TS , S T . H O N O RE S TY LE Bake the past ry over inverted tins as for peach tarts Remove from the tin and half fill with St Honoré cream then finish filling with strawberries cut in halves and mixed with sugar “ . . , . ST . M cup M c up 3 ta of e mi lk o f suga r bl sp H O N O RE C REA M f l oo n u s o f M te a spoonf ul o f sa lt I flour e gg Scald the milk over hot water ; si ft the sugar salt and flour together and stir into the hot mi lk ; let cook ten minutes then add the egg beaten ve ry light To add the egg dilute it with a little of the hot mix ture then stir into the rest of the mixture , , , . ' , . CHAPTER XIX ‘ X F LO UR M I TU RES C ON TIN UED : CA KE TO do anything well it must be done often W ith nothing in the line of cooking is this more true than with cake making and especially that part of the process that has to do with the baking But cake is a luxury and not a very hygienic one as it is often another example o f concealed fat Thus being an article for occasional rather than daily consumption the opportuni ty fo r pra ctice is infre quent and it were well for the young housekeeper to confine her e fforts to a few varieties - . , . , . , ' , , . S O M E O F TH E F A I T I E A D A E S C K L U O G O O Q G ood cake is light velvety in texture and fine rather than coarse grained It does not have a sugary brittle edge It is of uni form height and is baked to a uniform color the shade depending on the va riety of cake on the bottom top and S ides , , . , , . , . H O W C A KES A RE LI GH TEN ED Cakes are made light in the same manner as other batters and doughs i e ( I ) by the expansion of air b e a te n into some o f the ingredients as eggs butte r , . . , , . Cooking for Two 32 3 butter and suga r or into the finished m ixture ; ( 2 ) by carbon dioxide set free during the growth of yeast plants or from a carbonate by an acid ; ( 3 ) by the when heated ; e xpansion o f the air o r ga s or both b y the hardening b y heat o f the cell walls (4 ) ) ( during cooking , , , , - . N GREDIENTS U SED I N C A KE M A KI N G Pastry flour on account o f its whiteness and smoothness and the quality o f its gluten content is better adapted to cake making than are the so called bread flou rs Powdered sugar gives a dry cake and now that fine granulated sugar can be bought any where it is rarely used It is not necessary that the butter be made into handsomely stamped cakes a s for the table but in other respe cts the choicer the butter the better the cake Eggs a day old are in the best state for beating Four eggs should fill the measuring cup and weigh half a pound but often five will be required to secure this weight and fill the cup O ften eggs are the only liquid used in cake W ater can always be substi tuted for swee t milk that is called for in a recipe but there will be a di fference in the cake ; often the cake is more tender and delicate but it does not look quite as spon gy or white The grated yellow rind o f an orange or lemon that contains the rich chara cteristic oil of the fruit gives a most dele ctable flavor to a cake but the juice of these fruits contains little flavor and this a s al so the v olatile flavor of extract o f v a ni ll a a re I - , , - - , . , . , . . , . . , , . , , , , , Cooking for Two 32 4 lost during the cooking Lemon juice being an acid if used in a ca ke made with baking powder or cre a m of tartar and soda will materially change the pro portions of the leavening ingredients and spoil the W hen used soda to correct the acidi ty must c ake also be used Carame l gives a pleasing flavor to cake and one that is retained during cooking In frosted cakes flavor may be added to the frostin g just be fore it is spread upon the cake without dange r of loss and this will suflice to flavor the whole cake , . , , , . . . , . N S O F I N G REDI ENTS Usually a cake batter is of su ch consistency that it needs to be spread in the pan Sometimes the hea t of the oven will cause it to sink to a level be fore cook ing begins but as a rule the batter should be sprea d with a spoon and drawn away from the center of the pan towards the edges Exact proportions of ingre die nts that will answer for all cakes can not be given In general twice as much flour by measure as o f liquid is a safe rule Eggs are considered a liquid but half a cup of milk could not replace half a cup o f eggs Butter equal to one third the volume o f flour is not often exceeded From half to two thirds the volume of flour is the usual proportion of sugar P RO P O RTI O . , . . , , , , . - . - . . M A NN E R O F M I X I N G A B UTTE R C A KE Before beginning to combine the ingredients have everything ready that the mixing may be done quickly The oven of a coal or wood range must , . Cooking for Two 32 6 to the mixture alternately with the flou r L astly add the Whites beaten sti ff Fruit o r e tc nuts may now be added or they may be added to the creamed butter and sugar before the yolks o f the eggs This is the usual method of mixing a cake in whi ch butter is used but there are many v ariations from the rule a nd a dd it , , , . , . , . , . M ETH O D O F M I X I N G A S P O N G E C A KE Beat the yolks till a nd light co lored ; gradu ally beat in the sugar ; add flavoring ( grated rin d o f an orange or lemon ) and lemon juice i f used then beat the whites till dry ; fold half of the whites into the yo lks and sugar ; fold in half of the flour the other half of the whites and the other half of the flour In a sponge cake proper the lightness depends entirely upon the air beaten into the eggs and great care must be exercised to handle the mixture in such a manner that none o f the air cells be broken down Stirring must be avoided The cake is m ixed e n tire ly by beating and folding and when ready fo r the pan will be a delicate flu ffy mass The long beating of the eggs necessary to insure a light cake renders a sponge cake dry ; this may be remedied to some extent by using a greater number of yolks than of whites Cheaper sponge cakes may be made by cutting down the number of eggs and using milk or water as a part of the liquid ; with such ca kes a leavening agent must be employed thick ‘ - , , , . , . . , , . . . Cooking for Two 32 7 N G C A KE In baking cake the size of the cake has much to do with the required temperature of the oven ; the larger the cake the longer is the time necessary to heat the mixture and expand the mass The cake must not c rust over ( by heat ) until it has risen to the proper height A cake in layers will bake in from fifteen to twen ty minutes ; in a sheet in about thirty minutes ; in a loaf from forty minutes to two hours according to its thickness The ov e n sho uld be a t a te mpe ra ture to ra ise the ca ke to its full he ight in o ne fo urth the o r ba kin time re quire d f During this time the cake g should not brown During the second quarter of the time in the oven the cake should brown in spots During the third quarter the browning should be completed The heat should be gradually reduced during the last half O f the time in the oven W hen baked butter cakes will separate from the sides o f the pan This will be seen in the last quarter and during this time the cake will also settle a little in the pan Let stand a few seconds after removal from the oven then care fully turn from the pan to a wire cake cooler Often a cake may be li fted from the pan by the paper hanging from the ends of the tin Sponge cakes baked in unbuttered tins may be inverted and cooled upside down in a draft of air When a cake is thus suspended the air cells are elongated until dry and firm ; and i f the cake was light when taken from the oven lightness is assured there a fter The oven door may be opened a t will B A KI , . . , , , , , . - . , . , . , , . . , , . . , . . , , , , , , . . Cooking for Two 32 8 during the baking i f it be closed at once a nd , l n t e g y . A NGEL W H I TE OR White s of 4 e ggs M te a spo on f ul o f S P O N GE C A KE M M te a spoon f ul o f va nilla M cup o f si f te d pa stry flo ur c up o f suga r c re a m ta rta r of Add the cream of tartar to the whites of eggs be a t dry and fold in the other ingredients Bake in tu be pan or sheet about 2 5 minutes , , . . S P O N G E C A KE 2 I who le e ggs yolk o f e gg M c up o f fl our G t d i nd f M l mon I ta bl p on ful f l m n j ui M cup ra l gra nu a te d suga r of e r o e es o o o e ce Prepare according to the directions given above for mixing sponge cake Bake from twen ty to thi rty minutes Baked in the regular sponge cake pan with feet for cooling this cake will not be very thick It may be baked in a new bread pan and then inverted to cool by setting something under the ends of the pan In se rving do not cut sponge cake but b reak it apart with two silver forks . - . , . , . . B I S C UITS D EP ERN A Y ’ The The white s Of 3 e ggs yolks o f 4 e ggs r r o s e e es a o c a - o a l t d ug r M G a te d i nd f M l mon c up o f gra n u a bl poonful c h op pe d lm nds f t u u i f t d p y fl M p poonf ul o f m lt d but 2 t bl I ta o f fine es te r s o a s r e s e e r Cooking for Two 33 0 W H I TE LA Y ER I e c up o f suga r M 2 3 l v l t sp p wd W hi t f3 butte r cup o f Va cup o f p e M ix in the usual manner ” . b king a e r es o i fte d flour f l o on u s o f ea o milk cu s o f s C A KE b e ggs, ea te n dry M anner o f M ix See ing a B utter Cake Bake in two layers about twe nty minutes Put together with boiled chocolate frosting Decorate with halves of English walnuts if desired Or bake in a sheet about thirty five minutes and when cold cover with Caramel N ut Frosting . . . . - , . W H ITE M c up o f butte r 1M c up s o f gra nul a te d f u w a te r c o M p fl u M p l e v l p f l t u n o 4 cu s o f 2 o pow d M t p n ful lt The w hi t f 4 gg f w l nut m t b k I up in pi er suga r o c of s sa e a s oo es o r ea s o e N UT C A KE b ki ng a e s M NT S UGA R C A KE White s b utte r lks f 3 e gg 2 c up o f i f te d fl u p nf uls 2 l v l t p ow d r I f c ld w t up f 3 t sp nful i s e o s r e a s oo e of ba king e o c ea oo o a s o er c a ra e ggs ke M M c up c up o f suga r s o of 2 Frost ng for B urnt S uga r C a I cup o f suga r Yo Frost . . B UR c up o f en e ce s M ix in the usual manner ; bake in a sheet as desired ro s ea a me l y p s ru wa te r 2 ta bl e sp oon ful s o f syrup The w hi te o f I e gg I te a sp oo n ful o f va n ill a of m ra me l e xt ra ct M ake both cake and frosti ng in the usual m a nn e r . Co oking for Two N UT A N D RA I S I M b utte r c up o f N C A KE le v l 2 p ow de r c up o f suga r 3 e ggs, un e a te n M cup of I c up o f n ut me a ts G ra te r M 2 c up o f ra p i in i ft of s cu s d e ba king milk d i nd f I l e mon M t po nful o f c inn mon M t a po n f ul of ma s s f l p te a s oon u s of e I b 33 1 flour o ea s o a s o ce e Add the eggs one at a time to the creamed butter and sugar and beat in thoroughly Put the nuts and raisins through a foo d chopper then rub these through the flour sifted with the baking powder and spices Bake in a tube pan or in a sheet Cover with caramel nut frosting , , . , . . . M O I ST C H O C O LA TE C A KE M M cup b utt c up o f Yo lks o f suga r of 2 M M c up M e ggs c up o f suga r of hot ma of c o unc e c s h hdp s e lt w m ilk u t M p I cup O f i f t d fl u I o co a e, ota to me lte d e o pow de r c h pp d o Whi te s r p f l of s oon u s ba king M te a spoonf ul c inna mon M te a spoonful ma ce o r nutme g e s n a t o o o p f l l v u c e M M c up o f wa lnut me a ts ee s te a 1 er e of 2 , fine e ggs, b ea te n dry Cream the butter and beat in first half cup of sugar ; beat the yolks of eggs beat in the second half cup of sugar and beat the two mixtures together ; add the potato and chocolate and finish in the usual manner B ake in a sheet or in layers Finish with any frost ing desired , . . . Cooking for Two 33 2 RO Yo lks of 2 XB URY M te a spoonful e ggs i M f r c u o u b f d tt e so t e n e p M f o s s m l a s e c u o p M s r m o f u ilk c u o p M I M c up s o f sifte d fl o ur G ra t ng cup o f suga r te a p l ve s of c o me g o f nut p f l I te a s oon u , I C A KES o f so da W hite s of 2 e ggs M c up o f se e de d ra i si ns M cup of wa lnut me a ts b ro ke n f l o f c inna mon in s o on u , pi e ce s Prepare in the usual manner and bake in small tin s ; frost with boiled icing The recipe makes 18 ca ke s The recipe ma y be easily divided but as the cake s improve on keep ing in an earthen jar it ma y no t be too large . . , , , . LITT LE M u c M p butte r c up o f Yo lk M M cup 4 of s of b king a er e e ggs milk c up o f LD C A KES I l e v e l t a sp oonful p ow d I f t a p on f ul e o f suga r s of GO s o tra ct i f t d fl ou or gra te o ra nge d i d r n ex of I ora nge r e o Bake in small fancy tins and cover with boiled frost ing . P LA I N M c up o f p mol a sse s f l of soda r u o f u tt e c b p M r n a e o f t b ili w u o c g M p I te a s oo n u GI N GER C A KE S flou M te a p oon f ul o f sa lt M ta bl e poon ful f ginge r M te a p oon ful f inn m n 2 p cu s of r s s s o o c a o Stir the soda into the molasses ; melt the butter in the boiling water ; turn all into a bo wl and stir in lour sifted with the salt and spices ; add more the f flour i f needed but keep the dough as soft as can be , , PLA I N G T S IN G ER CA K E I N Y C R A M C A KE S E HA I N G P S . . Pa ge 332 . P a ge 339 . TEA PRETz EL s . — P a ge 3 33 . Cooking for Two 33 3 handled Roll a little of the dough a t a time to a sheet about three eighths o f an in ch thick and cut into ro unds Press two pecan nut meats into the top Bake in o f each a nd dredge with granulated sugar a moderate oven The recipe wi ll make abo ut twenty cakes TEA P RETZE LS Beat one third a cup of butter to a cream ; gradu ally beat in one fourth a cup of sugar then one egg beaten without separating the white and yolk and one cup and a half of past ry flour Cover the dough and let it remain in a cool pl a ce for one hour Break o ff small pieces of the dough knead to a smo oth mass then roll under the hands to the shape of a b read stick about as thick as a round lead pencil ; bring the ends towards the middle o f the dough pressing them onto it abo ut an inch apart forming two rings then set on a baking tin one ring overlapping the other Brush with a beaten egg diluted with a little milk blanched and sliced almonds onto the a nd press Bake in a moderate oven dough . - ‘ . . , . . - - , , , . . , , , , , , . , , , - - . . W A F ER M M c up cup o f I e gg ra b utte r JUM B LES G t d y ll w i nd ra ( gra nul a te d ) li ght ( not se pa o f suga r b e a te n te d) e e r o le mon of I or p f l f v nilla xt f u u p fl o M I te a s o on u I c o a ra ct e r s o Cream the butter ; gradually beat in the sugar the Drop with a teaspoon onto e gg flavoring and flour a buttered baking sheet or pre ferabl y tu rn the mix , , . , , Cooking for TW O 3 34 ture into a pastry bag with star tube ( half inch ) a t ta che d and dispose on the baking sheets in rings or figures the shape of the letter S ; dredge with gra nu lated sugar and bake in a quick oven These contai n ing no liquid but egg are rather rich and are for o ccasional not daily use , . , . PEA N UT white s The p M f l 3 e ggs of te a s oon u ta rta I of M A C A RO O N S . c re a m of p te a s o on u I pi nt r cup o f a l gra nu a te d f l I p p wd of of e a nuts o flour ( hoppe d to c ) er s uga r Beat the whites of the eggs until foam y ; add the c ream of tartar and beat until dry then gradually beat in half of the sugar and continue beating until the whole is very light ; then cut and fold in the other half of the sugar the flour and the crushed nuts D rop by teaspoonfuls onto a tin lined with a buttered aper making smooth rounds Si ft granulated suga r p on the top of each and bake on the floor of a quick oven from five to seven minutes M eats from Eng lish walnuts or other nuts may take the place of the peanuts A cherry or bit of firm fruit jelly pressed into the center of the top of each round is an im provement A L M O N D C RI S P S f f n u o n t t b I p o f l v ill x u u t t t e p M f n I up f p wd t p n f u l l d d ug r e a m o M , , . , , . . . . c r o o c 2 e ggs 2 ta 2 cu s o f bl p o e re ea s s s oo a o a e a ra c ex tra ct f l e s o on u s o f p a o flour mi lk B la n h d c e ha l ve s a lmonds , c ut in Cooking for Two 336 H O N EY D R O P C O O KI ES M M cup cup o f of butte r l te d r n ua a g ea e ra e o e s r o e s oo s e e p b e a te n e ggs, i fte d fl u p nf ul f da fl u i f ne de d 3 cu s of s I te a M ore e s o of 2 dry suga r h ny B t n yo lk o f 2 gg G t d i nd f I l mon f l mon j ui 3 ta bl p nf ul I c up o f white s The s oo o o o r r so e ce M ix in the usual manner Drop the dough by te aspoonfuls onto a buttered baking pan shape into smooth rounds Bake in a moderate oven Fo r change add half a cup or more o f coco a nut . , . . . C H O C O LA TE C R EA M P I E 2 l e ve l ta bl poon f ul M c up es s of b utt er O f suga r 2 pow p f l te a s o on u of fo r C re a m Pie ta bl po nful es o s boiling of wa te r double c re a m M M te a spoonf ul o f va nilla Cup o f de r M illing M a n o unce o f c hoc ola te M cup o f suga r 1 e gg M cup o f mi lk M cup o f si fte d fl our I M te a sp o o nful s b a k ing F va nilla ex tra ct Cream the butter ; add half the sugar graduall y Beat the egg and beat in the other half of the sugar then combine the two m ixtures ; add the milk and the flour si fted with the baking powder and salt Bake in two small tins M elt the chocolate ; add the sugar and water and cook until smooth ; let cool add to the cream with the vanilla and beat until firm Put between and on top of the layers . , . . , . . Cookin g fo r Two N GLI S H E M cup s o f flour M c up o f suga r s e poonful o f sa lt t a M 2 le v l t p pow d r f l e a s oon u s o f e C A KES TEA b utte r o f d i d c u ra nts M cup M c up I b king a I e gg 2 ta Gra e 337 of r e r bl p onful s of mi lk nul t d ug r e s o a s e a S i ft together the flour sugar salt and baking pow der ; with the tips of the fingers work in the butter ; beat the egg reserving a tablespoonful of the egg to glaze the cake s add the milk to the egg and use to mix the dry ingredients to a dough With the hands roll the dough into balls the size of an English wal nut Set the balls in a buttered pan some distance apart b rush ove r with the egg dredge with sugar and bake in a quick oven The recipe makes about fifteen cakes They are good and quickly made , , , , . , . , , . . . M A R S H M A LL O W M A R G UER I TES Take any varie ty o f thin unswe etened cracker Spread lightly with butter and set in a baking pan ; on the center of each cracker dispose a marshmallow — with a bit of butter above the butter may be omitted put the pan into a hot oven until the marshmallow is softened and browned a little then serve at once , , , , , , . O RA N GE C O O KI ES M c up o f I c up o f ltd gra nu a e d ind f n b light e t gg Gra te I e butte r o r , a e I M suga r o ra nge c up o f ora nge p 2 cu s o r 4 lvl e e te mo re p a s oo n pow de r j ui ce of fl f ul s o ur of ba ki ng Coo king for Two 3 38 M ix in the usual manner but without separating , the white and yo lk of the egg Roll into a sheet cut into cakes set into baking pan dredge with gra nu lated sugar and bake in a moderate oven B ake one c ake then a dd more flour i f needed , . , , . , . D R O P C OO KI ES M cup o f W I TH f p f l i f t d d M f i ft d fl ur 2 M up p nfuls f b ki ng 3 M le v l t p owd b utt te a er I c up o f suga r I e gg, b ea te n S O U R C REA M s oon u s o c light e M cup o f sour cre a m o s s so e a o e o e a s oo a er M ix in the usual manner stirring the soda into the cream M ix the whole together very thoroughly ; , . the mixture will be quite sti ff Drop from a spoon onto buttered tins shaping each portion into a smooth round Dredge with granulated sugar Bake in a mode rate oven . , . . . O A TM EA I e gg, b ea te n L light M n u e s o bl p f l o t a M c up o f suga r M A CA R O O N S p M Mt p 1M up te a ea s of me l te d but c f l o on f ul s oon u s o f ro lt o f v nill a ll d o ts o f sa a e a te r Beat the sugar into the egg ; add the other ingre Drop from die nts and beat all together thoroughly a teaspoon onto a buttered baking sheet and shape in symmetrical rounds Bake in a moderate oven The recipe makes about eighteen small cakes . . . . Cookin g for Two 3 40 C RU LL ER S be a te n light M c up of g a nula t d ug r I ta bl spoon f ul o f me l te d b ut I yolk of e gg, r e s a w hi te o f e gg be a te n dry s f e a p o n f u l e a c h o m a e e t o M I , a nd sa e A te r bout I lt , , flo u cup o f r Beat the suga r into the beaten yolk ; beat in the butter fold in the white and then beat in the flour si fted with the salt and mace Add more flour i f needed The dough must be sti ff enough to roll into a sheet about one third an inch thick Cut into rec make fou r ta ngula r pieces ( two by three inches ) parallel slits in each equally distant from each othe r and the edges of the dough on all sides Carefully li ft up the second and fourth strips to meet in the center and cook in hot fat to a golden brown D ra i n a nd sp ri kl e with powdered sugar n , . . - . , . , . , . Y EA S T D OU G H l k w rm w te M d ye a t M ca k o f omp A li ttl b a d flo u I t poonful f lt I cup of c ld d a nd coo le d mil k cup o f u e e e ea s a a r re sse c re s r o s a sa e - N U TS M c up 2 of me lte d butte r e ggs M cup o f suga r M te a spoonful o f ma ce - A b me g o ut 4 p cu s o f b re a or nut d fl ou r At about eight o clock in the eveni ng soften the yeast in the lukewa rm water mix thoroughly then stir in flour to make a dough that can be kneaded ; knead until elastic and cut the little ball of dough across the top in both directions then put it into a bowl of tepid water to stand until it floats on the ’ , , , , Cookin g fo r Two 34 1 water light and pu ffy With a skimmer remove the sponge to the mixing bowl add the other ingredients and mix to a so ft dough Knead about fifteen minutes Cover and set aside until morni ng The temperature should not go much below 60 F In the morning turn the light pu ffy dough upside down and roll into a sheet half an inch thick Cut into strips half an inch ( generous ) wide ; twist these and bring the ends together Set to rise covered on a floured cloth or tin When light fry in deep fat drain on so ft paper and roll in powdered sugar The fat must not be too hot or the cakes will brown before they are cooked through Turn frequently while cooking Cakes made with yeast require longer cook ing than those made with soda etc , . , . . . ° . . , . , . , . . . , . LO A F undi ng t p king p w d DA TE A N D N UT M pound of i d te s a te r ston ng M p o un d of w e ighe d a f I li h w lnut Eng s of s of ba e r c up o f suga r a M te a spo on f ul M te a spoonful i ft d fl ou r e f l e a s o on u o me a ts M c up ro 2 lt o f v nilla o f sa a e ggs Si ft the flour baking powder sugar and salt over the dates and nut meats M ix all together thor oughly Beat the yolks and stir into the mixture beat the whites dry and then beat into the mixture Turn into a brick loaf bread pan with the vanilla lined with buttered paper Bake one hour in a ve ry , , . , . . . mo de ra te o ve n . CHAPTER XX OTH ER SW EET DI S H ES L G E A TI NE W H IPP ED , E GG A N D W H I PPED C RE A M M I X TU R E S the following recipes u nless otherwise specified when cream is referred to a cream that will beat firm is intended What is sold as double cream at about fifteen cents a half pint should become solid a fter beating a few moments Thin cream such as ” is taken from milk in a separator may be beaten solid by the use of V isco ge n One fourth a teaspoon ful of V isco ge n is added to each three fourths a cup o f cream V isco ge n is easily prepared and stored in small receptacles from which the air is excluded it will keep in good condition until used Small glass stoppered bottles are the be st receptacles for keeping V isco ge n ; fill the bottles full ( air darke ns the liqu id ) then put the stopper in above a narrow strip of waxed paper Without the paper it is often di fficult to remove the stopper The proper texture of many sweet dishes depends entirely on the manne r in which whipped cream or IN , , , . . , , - . ‘ - , . , , . , . . Coo king fo r Two 3 44 mixtures as in Bavarian creams parfa its e tc it must be cooled to about the same consistency as the mixture to which it is added ; otherwise the gelatine mixture would settle to the bottom in a firm mass Do not cook gelatin e ; i f it is to be added to a boiled custard mixture cook the custard then add the softened gelatine and remove from the fire M olds in which gelatin e mixture s with whipped ” cream or white of egg are to be set should be lined with narrow strips of tough waxed paper By this means the unmolding of the dish in perfe ct shape is assured , , , . , . “ , , . , , , . . CA R A M EL JE L LY I ta bl e sp onful g l ti n f ld w up o e a c V3 o ltd of gra n u V3 e 2 e co a kd me l e b iling w te r f thi n a m c up o f p cu s o o a cre c up o f suga r te r c up o f suga r c o o a a to te a ca r p f l s oon u o f sa lt Soak the gelatine in the cold water Cook the caramel and boiling water to a thick syrup ; add the softened gelatine the sugar salt and cream and stir until the su gar is dissolved then strain into molds . , , , . M O LDED RI C E 4 1 i I c up o f te a p milk f l s o on u d i nd o f I up f thi n t bl p n f ul nful s t bl p G ra te c up o f r ce 1 c o f sa cup o f suga r lt o a 4 r a e s oo e s oo ora nge c re a m l ti ne o f c old wa te r of ge a Cookin g for Two 3 45 Put a pint or more of cold water over the rice le t boil five minutes then drain rinse in cold wat e r and drain again ; add the milk and grated rind and let cook in a double boiler until the gra ins are ten der ; add the su gar salt and cream and let become hot the n add the gelatine softened in the cold water a nd stir over ice water until the mixture begins to thicken Turn into a mold Se rve with boiled custard sugar and cream currant jelly or strawberry prese rves , , , , , , , , . . , , . R I C E DA I 54 o f c oo cup c i di i up o f pi es ec M ix the cream r ce , e e ve ry c up o f suga r /2 st nct gra n 54 kd i I of NTY p ine a ppl e cup o f c re a . , . o f stra h lv a 5 4 ea c wbe rri e s , cut in es of cup in stifi , - c up be a te n suga r and pineapp le fold in the Se rv e in gla sses c ri e S TRA W B ERRY M A R S H M A I m, or 2 ma rsh ma ll ow s h re e t , or h c ut four pi e ce s , LL O W ta y DE SS ERT , c up o f bl sp f l te a spoon f ul e d ubl o c re a e m oon u s o f suga r i lla o f va n ex tra ct am until firm throughout ; beat in the then fold in the marshmallows su gar and vanilla Turn into glass a nd nearl y all the strawberri e s cups Use the remaining berries to garnish the top o f the cre a m B eat the cre , . . . Cooking for Two 3 46 N DI V I DUA L C H A RL O TTE RU S S E cup o f doubl e cre a m s o f uga u c p 54 up f thi n c e a m f va ni l la I te a po on f ul l v l ta bl spoonf ul o f gra n t ct ula t d g l tine 6 or 8 la dyfinge r ta b l spoonful s o f co ld w a te I r I c r o e e o ra e e 4 s e a s e r L ine sherbet cups with la dyfinge rs trimmed to come half an inch above the top of the glass So ften the gelatine in the cold water and dissolve by setting the dish in hot water ; add the suga r the thin cream and the vanilla and stir until the su gar is dissolved ; set into a dish of ice water and stir until the mixture begins to thicken then fold in the double cream beaten firm Put a spoonful at the base of each lady finger in the cups to hold it fi rmly in place then fill the cups to the height of the la dyfinge rs . , , - , , . , , , . L OTTE RU SS E W ITH O UT GELA TI N E cup o f doub l c re a m tra ct or 2 ta b l e sp oo nf ul s o f she rry up o f suga r ( sca nt me a s C HA R e 54 c ure I te a ) p f l s oo n u illa o f va n La dyfinge rs Ca n ex die d che rri e s Beat the cream until firm then beat in the sugar and fla voring L ine the cups with la dyfinge rs and fill with the cream mixture Decorate with the cher ries RA SPB ERRY C H A R LOTTE RU S S E La dyfing rs 54 cup of ra spb rry j ui ce a nd I t p nf ul of gra nula t d p ulp f u n o s l i t c u ga r g p r o u c ea m c u f d e b l o of cold w a te 3 ta bl spoons 4 9 p , . . . e e e a s oo e a e e e r Cookin g for Two 3 48 Soften the gelatine in the cold water and dissolve in the hot water ; add the marmalade and lemon juice Stir occasionally until the mixture begins to thicken then turn into mold Serve with crea m Strawberry and raspberry jam may be used in the same way . , . . . O RA p k a c a M A R M A L A D E B A VA R I A N N GE of ge ge la tin ( sca nt e me a sure ) c up o f co ld w a I c up o f o ra nge I ta bl p I c up o f te r f l e s oo n u d ubl o e C REA M ma rma l a de o f l e mon j ui ce c re a m Soften the gelatine in the cold water and dissolve over hot wate r ; add the marmalade and fold in the cream beaten firm Turn into a mold lined with paper Strawberry prese rves ma y be used in the same way , . . . GI N GER B A i S te m g nge r or figure s c a of p in li ce s s i n g g h pp d nd p und d in m rt w ith ginge y up nful o f g n ul t d t bl p g l ti n c up I roo t, c ut VA R I A N a o e o a r v d r s r ra a e ld wa te i h milk c up o f c o 54 r I c up o f r c Yo lk s of 2 e ggs c up o f suga r a e o e s oo e a e r, re se r e C REA M I c up o f firm d ubl o e c re a m , b e a te n e The ste m ginger root ( preserved in earthen jars ) is the best Use the slices or fi gures to dec orate the bottom of the mold Soak the gelatine in the cold water Be a t the yolks add the suga r sca lded over hot water ; a dd a n d cook in the milk the soaked gelatine and the pounded ginger and sti r . . , . , Cookin g for Two 3 49 in the ve r ice water until it be gins to set then fold cream o - , . C A RA M E b o x M M BA V A R IA N ge a c up o f e a C REA M n b ili g w te M f u m n h pp d l d o M p f d uble c a m 1M up l tin f cold w t of c up o L er c c c up o f suga r o c a o s o e r o a s re o Soak the gelatine in the cold water Cook the sugar to caramel ; add the boiling water and let add the softened gelatine and s immer to a sy rup ; the nuts ; set into ice water and stir until beginning to set ; fold in the cream beaten firm When the mixture will hold its shape turn into a mold For a more elaborate dish line the mold with lady fingers When unmolded decorate with a cup o f cream beaten sti ff and slices of candied cherries Set the cream in place with pastry bag and star tube . . , , . ' , . , , . . C U S TA R D S A N D C U S TA R D M I XTURES In custard mixtures ( egg milk or other l iqui d sugar as in all egg cookery the temperature at which the cooking is done largely determines the character of the finished dish When the mixture is not to be stirred during cooking set to cook on many folds o f paper surround with water at the boiling point and let cook in the oven or covered on top of the ran ge Do not a l low the water to boi l , , , , . , , , , . , , Cookin g fo r Two 3 50 du ring the cooking as the custard will be spoiled The mixture is cooked when firm in the center O ne e gg to a cup of milk makes a fairly rich custa rd but the custard should be eaten from the dish in whi ch it is cooked By the use of two eggs or p re f olks ( on account of tender e ra bly one egg and two y ness that the fat in the yolks gives ) a custard firm e nough to be tu rned from the dish in pe rfect sha pe is assured Starchy ingredients as cornstarch ri ce tapioca bread or cake crumbs may be used in the place o f the se cond egg Hal f an ounce of ri ce o r tapioca ( uncooked ) or one whole oun ce o f cake o r bread crumbs are needed to each cup o f milk A s high temperature or time is essential to the prop e r cooking o f starchy ingredients rice tapioca corn starch and the like should be cooked before the e gg W hen the hot custard mixture or puddin g is added is to be turned from the mold the matter is simpli fie d i f the dish be buttered thoroughl y and the n dredged liberally with sugar A mold lined with caramel insures per fect unmolding o f the custard o r pudding and at the same time provides a sauce for the dish A tin mold o f good quali ty is the best in using a caramel lining Cook the re qui red qu a n ti ty of sugar to caramel over a quick fire A t once turn the ca ramel into the mol d a nd with a tow e l held in both hands take up the old ( which will be ve ry hot ) and tu rn it round slowly that the caramel may coat the entire inner sur fa ce of the mold The mold may be use d a t on ce or at some future time . , . , , . , , , , . , , . , . , , , . , , . . . . m , . . C USTA R D R E N V Ex sé E W O RAN G E M ARMA L AD E ITH A L M O ND S . — P a ge B A V A R I O S E — P a ge C ANN E D P E AR M E RIN G U E S . . 354 3 48 . — P a ge 3 55 . . Coo king for Two A 3 51 soft or boiled custard shoul d alway s be cooked in a double boiler W hole eggs may be used for this form O f custard but as the yolks give the be st results the whites are usually reserved for some other dish I f the whites are used beat them dry and fold into the mixture after the yolks and sugar have been cooked in the milk Have the milk scalded Beat the yolks then add the sugar and beat again ; add a little of the hot milk mix all to gether thoroughly then pour into the rest of the hot milk Stir constantly until the mixture coats the spoon ; add the whites i f they are to be used and a t once strain into a cold dish to arrest the cooking , , . , , . , . . , , , . , , . , LED C USTA RD N O I f n p f l v a ill n u a e t a 1M up s o f sca ld d milk hot M t f ggs t 2 yo lk r n a e f o n o hi n y ll o w i d f T u o s u r a g M g M p m on o s p f l f l o n u o t s a l t M B OI c e s o . e , s oo or ra c e r e c r o ea x o e Scald the rind in the milk ; add vanilla when the custard is cold Serve as a pudding sauce or with blanc mange ca ramel jelly lemon prune or fig jelly fig whip delicate soufllé etc , . , , , , , . , LED CUSTA RD I N C UPS u f o c u I c up s o f ld d milk hot g M p f s n u a t p f l o l t 2 te spoon f ul I o n of M a n p f l f v ill n o a u t st rch M t t ld i l k u f m o M p Thi n i nd f o ng o l Yolk o f 2 e ggs B OI l sca z or a o s s , s c r ~ a r e a s oo ex e a s oo a c e c ra c r or o ra e r e mon Coo king for Two 3 52 M ix the cornstarch with the cold milk and stir a nd ook in the hot milk until smooth and slightly thick ened Cover and let cook ten or fifteen minutes Beat the yolks ; add the sugar and salt and beat again then stir into the hot mixture and continue ” stirring until the egg looks set the nremove fro m the fire ; add the vanilla when cold Cook the fruit rind in the milk c . . , , , . . DE L M O N I C O P udding 4 to 6 h lv a cots or tle A P R I C O TS ea c h es fruit sy rup d pi w i th lit r a a h M f m u ld ilk o M p lding hot milk 1M up of f b utt n f ul te a sp c up o f c o rn sta rc co c c s sca o oo PEA C H E S OR yo lks o f e ggs s o e t a o nful o f sa lt p M f C U s u r o a g M p 2 e s o f c a nne p W I TH PU DDI N G M e ringue white s o f e ggs 4 ta ble spo o nf uls o f suga r n t e a s o o u f p f l o v n ill a a M 2 er ex tra ct Put the fruit and syrup in a pudding dish ; make boiled custard of the other ingredients a thick cooking the starch ten or fifteen minutes in the hot milk before adding the yolks of egg with the sugar Turn the custard over the fruit Beat the whites o f eggs dry ; gradually beat in half the sugar then fold in the other hal f and the extract Spread the me ringue over the custard and let stand in a moderate oven about ten minutes Serve hot or cold , . . , . . . PU DDI N G Omit the peaches and merin gue from the preced ing recipe Serve hot from the double boiler with CO R N STA R C H . , , Cookin g fo r Two 3 54 whipped cream Other molds ma y be used and the whipped cream be omitted . . l W I TH L M O N DS ta bl e poo n ful (l v l ) C US TA RD RE N V ERS EE M c u M p cup o f suga r 2 2 of 3 bl n h d lmonds a c s s suga r a e w hol e e ggs yolk s o f e ggs A p M I M c ups te a f l o f sa s oo n u of e milk e of lt Cook the half cup of sugar to caramel ; add the nuts cut in slices cook a moment longer and use Beat the eggs ; add the to line a charlotte mold sugar and salt and beat again ; add the milk mix thoroughly and turn into the lined mold Bake in the usual manner See remarks on custard mixture s a t beginning of chapter , , , . , . . . PRU NE W H I P W I TH B OI , IO prune s 2 M c up o f suga r M I ta bl sp e f l oo n u of le mon j ui ce LE D white s Bo C of e U S TA RD ggs f l te a spo o n u o f sa lt il d e d C usta r No . I W ash the prunes cover with cold water and le t Cook until tender then press stand ove rnight through a sieve Set to cook in a double boiler with the salt sugar and lemon ju ice ; beat the whites o f eggs dry When the prune mixture is hot fold the eggs into it ; continue to cook and fold until the egg Serve hot or cold with custard N o I whi ch is set should alwa y s be served cold , , . . , . . . . , Cooking for Two P RU N E F I G, s fi 4 g Sca nt or p une s or 10 da te Th w hi te s f 3 Io O R DA TE M r o WHI P c up o f suga r f l o f sa te a spoon u il d d C usta r No C re a m a nd suga r Bo s e M 3 55 e ggs e . lt I , or Cook whichever fruit is used and cut it into tiny bits Beat the whites of eggs dry ; gradually beat in half of the sugar then cut and fold in the res t Bake in a buttered and O f the sugar and the fruit sugared dish as any custard Serve hot with the boile d custard ( cold ) or with cream and sugar . , - . . . C A NN E D P EA R M E R I N GUE S From a thin sheet or slices o f sponge cake cut out shapes rounded at one end and pointed at the other like the shape of hal f a pear but larger Upon these dispose halves o f cooked pears from which the core has been taken Fill the core spaces with fine chopped preserved ginger and pipe me ringue mixture above to cover the tops of the pieces of pear Dredge both cake and pear with gra nu lated sugar and set into the oven to cook the me rin gne The dish should stand in the oven eight or ten minutes be fore browning Serve with the sy rup from the pears or with boiled custard , , , . , , . - , , . . . , . PEA R S Beat the whites o f two eggs dry ; gradually beat in two level tablespoo n fuls of sugar then cut and fold in two tablespoonfuls o f sugar M ER I N GU E F O R , . Cooking for Two 3 56 P UD DI N G I gg nd I yolk f milk u M p f n u t s p oo f l o ma M C US TA RD RI C E M cup o f rice I c up o f M cup M a e milk c o f suga r o ea ii ce or nut me g cup o f ra s ns o r curra nts Blanch e the rice then cook till tender in the cup o f milk ; add the fruit the egg beaten and mixed with the sugar the spice and half cup of milk mix thor oughly and turn into buttered and sugared molds Bake as all custards Serve turned from the molds with wine orange or currant jelly sauce , , , - , , - - . , . , , . W I NE S A UC E Cook a cup each of su gar and water to a thick syrup ; add one third a cup o f sher ry or claret and i f at hand a teaspoonful of lemon juice A teaspoon ful of cornstarch mixed with the sugar improves the sauce for some tastes , , - . . O RA N GE S A UC E Cook a cup each of sugar and water with the thin yellow rind of an orange to a thick syrup ; strain add one third a cup of orange juice and one table spoonful o f lemon juice , , , - . C U RRA NT JELLY SA U CE Cook a cup o f curra nt jelly with a cup of water until smooth ; add a tablespoonful o f lemon juice . Cooking fo r Two 3 58 thick ; add the chocolate the sugar and the yolks of eggs beaten light ; lastly fold in the whites of the eggs beaten dry Bake as a custard Serve hot the instant it is done with whipped cream sweetened and flavored with vanilla or with frothy or S abayon sauce FR OTH Y S A U C E M cup o f b utte r M up f bo iling wa te r o f wine or I M ta ble p oon f ul M cup o f suga r Whi te o f e gg be a te n dry A te a spo on f ul o f va nilla , , , , . . , , . c o s s , Cream the butter beat in the sugar and fold in the white of egg ; add the boiling water and fla vor ing M ix a nd serve at on ce , . . A F EW S I M P LE H OT S C A LL O PED RH UB A RB PU DDI N GS W I TH M ERI N GUE Peel the rhubarb and cut into inch lengths In a buttered dish put a la yer of thin sl ices of sponge cake and over this a layer of the rhubarb ; sprinkle with sugar a grating of yellow orange rind and a fe w grains of salt ; continue the layers until the dish is For half a pound of rhubarb use about three filled fourths a cup of sugar Cover the dish and let bake about half an hour Beat the whites of two eggs dry ; gradually beat in two tablespoo n fuls of sugar then fold in two tablespoonfuls o f sugar and spread . , , . . . , Cooking for Two 3 59 over the pudding Le t b ake about twe lve minutes in a very moderate oven . . LUEB ERRY B ETTY Remove the c rust from slices o f stale bread Put the bread spread with butter into a pudding dish in l a yers alternating with blueberries Sprinkle the blueberries with sugar a little salt and i f desired a grating of nu tmeg Have generous layers o f blue berries Squeeze over the whole the juice of half a lemon or add two tablespoonfuls of water Cover the dish and let bake until the berries are tender Then remove the cover to brown the top Serve with cream and sugar B . - , , . , , , , , . . . , . , , . . PU DDI N G S TEA M E D G RA H A M I cup of gra h a m i o r o f e nt re whe a t fl o ur c f o u o w hi fl t e ur p M M te a spoonful o f sa lt I te a spoon f ul o f so d a of I te a spoo n f ul c i nna mon ma ce a nd clove s mix e d , I e gg M cup M cup ta 4 mol a sse s o f milk of ble poonf ul s butte r M cup o f me lte d s frui t , Sift together the dry ingredients Beat the egg add the milk molasses and butter and stir into the dry ingredients ; add the fruit Use for f ruit raisins currants citron candied peel chopped figs dates or prunes one or a combination o f two or more Steam two and one half hours Serv e with h a rd . , , . , , , , , . . sa uce . , Cooking for Two 3 60 O RA N GE P UD DI N G STEA M E D ld d m ilk e M M up f g t d b d I ta ble p oon f ul o f b utt Gra te cup o f sca ra o c re a e 2 . I le M of fl le b re a d cup o f mb s c ru our fine - c of es o s o e o e ce o o s . NE b ki ng a NG P U D DI M cup o f suga r b light M up f p un p u ée t n u f p f l a lt M M up f milk e gg, c te n ea o r sue t c r e e a s oo h pp d ha l t . I v e l te a spoon ful p o w de r of e the crumbs and butter and let the eggs ; add the sugar and juice and almonds and mix all hour Serve with hard sauce S TEA M ED P R U M M c up o a . c up o f sta e s oo a c up o f suga r Pour the milk over stand an hour Beat beat again ; add fruit together Steam one j uic bl p n ful f l m n j ui t bl p o n f ul f c h pp e d lmond ta I e ggs M a nd r a n o ra nge cru er s 2 mbs d i nd o s o M ix together the crumbs flour baking pow der suet and sugar To the beaten egg add the purée salt and milk Stir the liquid into the dry in i r d Steam two hours in a buttered tight e e n t s g closed mold An empty baking powder box makes a good mold Leave ple nty of room for the pud ding to swell Serve with hard or liquid sauce , , a n d . , . , . . . . . S TEA M ED C H O C O LA TE P UDD I N G S A UC E Pudding f l u r o t a s t i f d p y p poonfuls of b king IM t p ow de I ca of s e r a ea s r p p M s a t e M te a s I , f l o on f ul oon u S o f cinna o f sa e gg M U LTA NA c up o f suga r lt mor Coo kin g fo r Two 3 62 NN ED P I NEA PP LE TO A ST From slices of stale sponge cake cut out a s many rounds as there are slices of pineapple to be used Have the rounds of cake o f the same size as the rounds of pineapple or a little larger Butter the dredge with sugar and set them into slices of cake the oven to brown and glaze Cook the syrup from the pineapple with about half a cup of sugar and tablespoonful o f lemon juice ; add the slices of a pineapple let boil once then keep hot until ready to serve Set a round of pineapple above each round of cake pour over the sauce and serve at once CA . . , . , , . . , , N DES S ERTS For free z ing desserts at home the freezing mix Often ture is prepared with ice ( or snow ) and salt ice may be had by setting a pan of water out of doo rs overnight With snow a little water must be used to start the melting process In a family of two when a frozen dish is prepared especially in cold weather it is well to make this the sweet dish for both luncheon and dinner ; othe rwis e this form of desse rt should be put in the class o f dishes reserved for occa sional rather than for fre quent use The ice to be used in a freezer must be made nearly as fine as the salt which is to be used with it ; FR OZE , . . . , , , . Cooking for Two 3 63 but for packing a frozen mixture l a rger pieces tha t , will not dissolve quickly are preferable For the sa me re a son very little salt should be mixed with the ice used in packing a frozen dessert that is simply to be kept in this condition In many free z ers ices may be fro z en quickly and fy in texture but a t the same time be light and flu f in general the texture of the a rticle is b etter if it be not frozen too quickly One measure of salt to thre e o f ice is a fai r proportion for mixtures to be frozen in the ordinary free z er The process will take from five minutes to half an hour the time depending upon the kind of in gredients used and the make of freezer Parfaits being left to free z e without any attention require to be packed for th ree or four hours Use e qu a l measures of ice and salt Parfaits are at their best when frozen just enough to hold the shape Too much sugar or wine hinders the fre e z ing process After the ice has been cracked and the cream beaten the work of preparing a parfa it is ve ry slight The unmolding of p arfaits or any varie ty of ice once wa s conside red a troublesome matter I f a little air can b e let in under the ice no trouble will be experienced ; this may be easily accomplished i f two narrow strips o f paper be used to line the mold Le t the end extend out over the edges o f the mold B y li fting on these papers air can be let in and the ice easily removed Any kind of ice — the packed in a mold made with doub l e covers mold being first lined with paper can be un . . , . . , , . , . . . . , . . , , . . . Cooking for Two 3 64 molded with ease and without recou rse to the wate r faucet ei ther hot or cold Wi th a piece of hard wo od of just the size to slip through the mold the ice may be pressed through upon the servi ng dish wi thou t an instant s dela y . , , ’ . N G A M O LD I f ordina ry ice cream or sherbet is to be p a cked in a mold do not freeze as solid as for serving lest it prove troubleso me to press the mixture closel y into the mold and air spaces be left here and there which will spoil the shape Fill the mold to ove r flow spread paper over the top and over this press down the cover tie securely especially i f the mold be made with two cove rs and at once bury in the freezing mixture The mold for parfaits ca re fully lined to avoid salt water must be chilled before use The flavoring mixture and the whipped cream whi ch should be o f about the same consistency should be thoroughly chilled but not combined until the last moment before packing The recipes given make just enough mixture to fill a quart mold They may be easily divided and half the mixture frozen in emp ty baking powder or cocoa cans Parfaits may be frozen also in the can of a freezer and be un molded in a round like a pie Or the frozen mixture may be transferred by the spoonful to long stemmed glasses In glasses for special occasion finish with whipped cream and a cherry In hot weather the ice in which a parfa it is packed will have to be t e P A C KI , , , , . , , , , , . , . , , , , . . . , , . - . , , . Cooking fo r Two 3 66 not j ar the mixture while it is jellying When cold freeze as in the first reci pe This m a ke s a n e x ce p tiona lly nice ice cream . . . C H OC O M elt one or LA TE I C E C REA M ounces of chocolate over ho t water ; add three or four tablespoonfuls of suga r and the same quanti ty of boiling water ; stir and cook until smooth then add to the cre a m or mi lk to be used two , . C A RA M E L I C E C REA M Allow four extra tablespoonfuls of sugar to each pint of milk or cream given in the previous recipes Cook the half cup of sugar given in the recipes to caramel add half a cup o f water and let boil to a thick syrup Add this with the extra sugar to the mi lk or cre a m a nd finish as usual , . , , , . . F RO Z E 2 p cu s of Yo M lk s of cup N C U STA RD M te a spoonf ul o f sa lt M cup o f c re a m M ta ble spoon ful s o f va nil l a milk 4 e ggs of suga r, ge ne rous me a sure e xt a ct r Use all the ingredients save the last two in ma king a boiled custard ; when cold add the cream a nd vanilla and freeze a s usu a l , , “ . Cooking fo r Two S TRA W B ERRY I pint M of milk cup o f s uga r le ve l t bl h ta 2 a s C REA M I CE p M te a I a s e f l f l I o f stra e rr e s ( gra nula te d ) s o f suga r c rc lt wb i o f sa s oo n u b kt I M up e spoon u s o f co rn 3 67 i n p t o f c re a m Si ft together several times the sugar cornstarch and salt then cook in the milk scalded over hot water ; stir constantly until the mixture thi ckens and is smooth then cover and let cook fifteen minutes Pick over wash and drain the berries ; mix them with the sugar and let stand an hour or more then press through a fine sieve Strain the cornstarch mixture into the freezer and when cold add the When half cream and begin to freeze the mixture frozen add the strawberries and sugar and finish freezing , , , , , . , , , . , . . P EA C H I C E C R EA M M c up of pe a ch pulp M cup o f gra nula te d J uice suga r I of M cup s M l e mon of hin t c re a m Pare and stone choice ripe peaches and press the pulp through a ricer ; add the sugar and lemon juice and turn into the can of a freezer packed in ice and salt ; add the cream and freeze as usual , , . P E A C H C UP Pe a 2 h c Ice Cre a m pe a ch e s, pa re d a s a b o ve li d a nd s ce M a n o ra nge li d a nd s S uga r to , p ld ee e , se e de d ce swe e te n M ix the prep a red fruit with the sugar ; put into chilled cups and dispose peach ice cream above . Cookin g fo r Two 3 68 PEA C H 2 p J ui ce wa te r cu s o f I cup o f suga r M cup o f p e a c S H ERB ET o f I ora nge o r e of h p ulp J uice pe a ch pulp of Ml e qui va le nt mon Boil the sugar and water twenty minutes ; let cool add the fruit juice and freeze This may be used ” with slices of fruit for Peach Cup Pineapple and peaches make a particularly good combination ” for fruit cup , . . . GRA P EF R UI T S H ERB ET 2 p I c up o f suga r J ui ce j uic Jui c of I le m n h pp e d C ndi e d c he ri s wa te r cu s o f of I gra I c up o f e o e pe fruit or r a e , c o fine Boil the sugar and water twen ty minutes ; let cool add the fruit juice and freeze Serve in cups with chopped cherries sprinkled on top , . . . B 2 p cu s o f LO O D wa te r M f l p s oo n u l i N GE I I cup o f suga r te a O RA of la te d gra nu n t a e e g S H ERB ET ta ble spoonful Jui ce of 3 o f co or 4 ld wa t blood er “ o ra nge s J ui ce of M le mon Boil the sugar and water twen ty minutes ; add the ge latine soaked in the cold water and when cold add the fruit juice and freeze as usual , , ’ . C O FF EE P A RF A I T M ta ble spoonf ul of ge la tin e f co o ld wa te r c u M p I c up o f strong co f fe e 2 yolks o f e ggs cup o f suga r I M c up s of double cre a m S TRA W B E RRY A ND GO L D E N M A R SH M PA RRA I T . BA N A NA A LLo W I TH PA R RA I T w D F . E SS ERT RU I T . . — Pa ge P a ge 369 . Pa ge 3 45 . Cooking fo r Two 3 69 Soak the gelatine in the cold water Heat the Beat the y olks add the co fie e with half the sugar rest o f the sugar and beat again ; cook the yolks in the co ffee as boiled custard and when slightly thick ened add the gelatine and strain into a cold dish ; stir until the mixture thi ckens a little fold in the cream be a ten solid and finish as usual . . , , , , . NA N A pulp ( bout BA I M cup s of ba na na 3 ba na na s) M c up J ui c e I M a P A RF A I T M p M le mon cu s o f d ubl o di 3 e cre a f ruit cut p ine a pple ed , ( a p ri cots c he rri e s e tc ) fine o f suga r of o f ca n cup ta m , , bl p , . f l of e s oon u s m Ja ma ica ru Cook the pulp sugar and lemon juice until scalded throughout Beat the cream till firm So a k the fruit several hours or overnight in the rum ; a heavy sugar syrup may be used in place of the rum I f the alcohol or syrup be not used the fruit will freeze too hard to be eaten Fold the mixture toge th e r a nd finish in the usual manner , . . . , . . PR M pound o f p rune s M cup o f suga r M cup o f p rune j uice U NE PA RF A IT f M le mon J ui Whi t f I gg I M cup f d ubl ce o e o s o e o e c re a m Soak the prunes overnight ; cook till tender ; t e move and discard stones and cut the flesh in bits Cook the sugar with the lemon a nd prune juice to ‘ . Cooking fo r Two 3 70 pour in a fine stream upon the soft ball ( 2 3 8 W hite of egg beaten dry and beat until cold ; add the rn in to ieces o f prune and fold in the cream Tu p a qu a rt mold and finish in the usu a l manner ° , , . . NN E D A P RI C O T P A RF A IT Press enough canned apricots through a sieve to fill a cup Simmer the pulp with half a cup o f sugar until it is quite thi ck then set aside to become cold Beat one cup and a half of double cream until firm ; fold into the purée and finish in the usual manner This parfait not being very sweet will freeze in two hours or a little less Serve with a sauce made by cooking the rest o f the syrup in the can with half a cup of sugar Or serve the parfait in cups with the sauce poured over and the top spri nkled wi th fine chopped pistachio nuts CA . . , . , , . , . - GO . LD E N PA RFA IT W ITH , M f u o a t c er w M p s a t e oo n u l p f M c up o f suga r F RE cre a m Of - ta rta r F RUI T yolks o f e ggs be a te n li ght I M cup s d o uble cre a m M cup F re nc h f ruit Ja ma ica rum 5 Of NC H , Let the fruit soak in rum to cover overnight or for several hours Cook the sugar water and cream of tarta r to 2 3 8 F ( soft ball ) ; pour in a fine stream upon the beaten yolks beating constantly meanwhile ; return to the fire over hot water and be a t until the mixture thickens Beat occasionally unti l c ol d Have the c ream beaten solid Sprinkle , . ° . , , . . . C o ok ing fo r T wo 3 72 C HOC OLA TE SA U C E F OR IC E C R EA M I cup of suga r M cup ofwa ounce of chocola a te te r Coo k the su gar to caram e l a dd the wate r le t boil to a s y ru p add the chocola te and let boil two or thre e minutes Strain through a cloth and use cold a s the ma ple sy ru p , , , . . RA S P B E RRY P A R F A IT M cup ofra spbe rry j uice M ta ble spoonful ofgra nula te d ge la tine I 4 ta bl sp e ld w t r f oon uls of co a M cup of suga r I M cup of double crea m e So fte n the gela tin e in the c old wate r dis solve by set tin g the dis h i n hot wa ter ; add the su gar and ras p berry j uice stir (in ice and wa ter ) until t hic k ened th e n fold i n the cre a m b e aten s ti ff F inis h acc ord ing to dire ctions giv e n on pa ge 3 64 , , , . . SER M O N ET A poe try o f li fe a lwa ys ha s a p ra cti ca l si de to it ”a nd most p ra ct ca l a ffa i s ri ghtly wo rke d ”o ut a re f ull o f poe try — E P The , i r . P owe ll in The C oun try H ome “ The so a rra nge t e r ome n o f the ome s o u utie s a s to a o t me fo r o ut oo r e e rc i se a nd some ” ” B a c k to N a ture ea t u re cre a t o n . . \ , d w ll w i i . h l hf l h . h ld d x hi h ouse h ld form o of . . old adage runs something like thi s : A work man is known by his tools N O one expects a car e n r t e with dull planes or broken saws and who does p not own a glue pot or a spirit level to turn out a finished job A woman may use a hair or hat pin for a larding needle a nd slice bacon or bone a chicken or a fish with a kni fe that will not take much less keep an edge ; but she who makes no e ffort to supply herself with fitting implements of her trade certainly has no great love for her calling and is not destined to shine therein The cook who visits the public library to examine dictionaries of cooking in order to discover what a certain chef uses in Hollandaise sauce to give it an odd and piquant flavor will never beg for work Her calling means more to her than the buying power of the money she receives on Satur day night Ye t granting that this be true the O ld ada ge needs a n amendment or an addition for the modern work AN . , - - , . - , , , - . , , . . , , , Cooking for Two 3 74 ma n is known by the disposition he makes of his tool s . A kitchen pantry has its uses but it is tu rned from its legitimate purpose when it is made into a storehouse for the utensils needed at the range and sink G o into your kitchen to get breakfast or dinner and coun t the steps you might save we re the various saucepans frying p a ns forks dredgers etc needed in the a ctual cooking of the meal where the hand can be quickl y l a id upon them N ote the distance be tween the stove In two houses lately visited two rooms a nd sink la y between them Is the re frigerator convenientl y placed in reference to the pantry or the place where food is prepared for cooking ? M ode rn houses sup l d o s e are planned aright but do not go on the sup y p position that whatever is is right Do not waste your monotonous walking back and strength in useless forth in the kitchen Have things arranged to save steps and put in the extra time in the open air Truly we might spend vastly more tim e out o f doo rs and at the same time supply our tables with a r ater varie y o f food i f receptacles holding si fted t e g flour o f variou s kinds well dried out and ready for instant use were in close proximi ty to mixing bowls egg bea ters baking tins measuring cups sugar but te r eg gs baking powder a nd other commodities M ake the doing of work as eas y as possible by ha ving every utensil or food produ ct as near as pos Then do si ble to the place where it is to be handled thin gs often and you will have no consciousness of the motions you go thro ugh to secure the result W he n , , . , , - , , , , . , , . . . , , , . , . , . , , - , - , - , - , - , , , , , . . , . Cooking for Two 3 76 old way of serv ing with cream and sugar try them with oil and acid Those who are conservative lose half the joy of li fe and the first place where one s conservatism crops out is in respect to food Know what you are going to do before you enter the kitchen then go straight to the mark without dallying Fuel and precious time are often wasted while o ne is t rying to make up her mind what she will do Then worn out in trying to find something easy to make calling for nothing tangible in the way of in r i n t and little cooking the matter is given up e e s d g and the grocer is telephoned to bring something in the inevitable paper bag We fail to see any satis faction in this kind of housekeeping Housekeeping is a business to be conducted in summer and in winter To be always equal to it take a holiday o ften DO not stagnate Initiate new projects in your business Rejoice in it Avoid ove rwork and overheat but keep up your interest We love those th ings upon whi ch we expend our e fforts , . ’ , . , , . . , , , , . . . , . . . , . . . N UTR ITI O N A N D O VE R N UTRITI O N The two mistakes into which the new housekeeper is most often led are under feeding and over feeding There are so many things she wishes to have in her new home that the allowance for food is often drawn upon to supply things more highly prized ; and the items for food are restricted to whatever is cheap regardless of its composition Starch is the principal compoun d in cheap foods But there are individuals U N D ER - - . , . . Cooking fo r Two 3 77 digesti ve organs are not tolerant of starch and they are just as intolerant of fat if it be presented a s a steady diet In the main the dietary of such individuals needs include plainly cooked fresh meat a nd fish with green vegetables while fancy breads cereals and sweets in the form of pastry puddings a nd ca kes are to be avoided except on rare occasions On the other hand many new housekeepers think meat fish and possibly eggs the only articles having and consequently a ny considerable nutritive value the only articles to be considered in eating to live The idea that bulk is needed to insure the best digest ive action is undreamed of by them or i f considered at all they think it is secured by these same nutritious articles rather than by bread with green and starchy vegetables The normal stomach can digest a little o f any kind o f fo od and health will be better i f monotony in selection be avoided But these and other matte rs o f like import are easily worked out provided the desire be present to choose food in a c corda nce with the laws o f dietetics Do not fo llow the lead o f those misguided bu tter flies who think that physical exercise that savors of p ra ctical utility detracts from health no less th a n f rom dignity To those who can do things is given an added digni ty The women of this century must be able to exe cute as well a s to know Then too a ny proper phy sical exercise will tend to set the blood in circulation delive r the nutritious elements o fthe food ingested where they are needed and drive W hose , , , . , , , , , , , . , , , , , , , , , , , . , , , . , , , . , , . . . , . , , , Cooking for Two 3 78 waste matters out through the pores of the skin Often dish washing in a well ventilated kitchen will prove a most e fficacious remedy for the dull drows y sensations just a fter breakfast Let active exercise start the perspiration and cold extremities will be come warm the brai n clear and the day will not be lost . - , . , , . , JANUARY MENUS FOR A FAMILY OF TWO, A WEEK IN Forme r lyS (an “ wooning A nge lina la te r re tire d to the V e from a w m , in compa ny , to m toye d a tufl te nde rl he me ]! vi wm ” ith BREAKFAS T a chicke n li k e a nd we 1; " . SUPPER Sca llope d Pota tom M ONDA Y BREAKFAS T B B il d i Ov a con ro e DINNER Hot Da te s en n BREAKFAS T Cere a l, Milk Sa rdines in Sa uce on Toast Cra nbe rry Sa uce Cofle e BREAKFAS T LUNCHEON DINNER Codfish Ste a me d , B a e on Broile d in Oven Ec Gra ha m Muffins a uce Ste a me dP ta toe e 0 o m a Cofle e BREAKFAS T DINNER Bre a d a udzB uttu Sa ud wachm ' - BREAKFAS T DINNER Cre a me d Fre sh Codfish e u Toa st B k dP t t u S ll p d T m t u P un Whip i Cup a e ca o e r e o a o a o o n LUNCHEON DINNER Toma to Ste we d Pota toes s WEEK MENUS FOR A FAMILY OF TWO, A A me n] III FEB RUARY time be ta ke n a t le isure body a nd mind be ing, for the up to it, a nd to a gre e a b le socia l mte rco urse —H ora cc should . vn be ing, gi e . DINNER V m 2a ? 2 5 l 8 “ 01 ° 1 81 Ha lfofPrune P10 Cofie e ea Pe a nut B utte r Sa ndwiche s Te a M ONDA Y BREAKFAS T B f B il d P t t u Corne d ee o a o o e B d dM , o e nip Ha lfofPrune Pie TUES DA Y Ora n Co ld Corne d f. Slice d Thm Musta rd White Ha she d Pota t Doughnuts Coflee , DINNER of Froze n Sa l mon' Slice B dd E S B d dP t t o e gg a uce , o a o e oe s Ca nne d Pe a s Picklm A le Ta ioca Pudding Cofie e pp p . SUPPER Crea me d Corne d B B e e fe u Gra tin utte r re a d a nd B W EDNES DAY DINNER Corne d e e f a nd Pota to fl a sh with Poa che d s Ste we d Toma toe re a d Pudding Te a B - - , B B mg p iv dr - roile B é gg o p La mb Cho Thin B e re a cég f d‘ iscuit Ora nge Ha l es Ca nne d Corn Griddle Ca ku (ne ck) s en Ca sserole 1 1 3 1 Cl e ese i '‘ ea F RIDA Y DINNER SUPPER B Slices of Fish a ke d with re a d Dre ssing Phila de l his Re lish B Ma sh Pota toes Ste we d Onions Nuts Molde d in Le mon Cofie e J lly e S ATURDA Y DINNER B fT d l i B B k dP t t Slice of e n e r o n, ee a e o a roil ed oe s Ca nne d Corn (ha lf ca n) Ste we d fle: Custa rd Sa uce Prune Souf Te a w u er 2 35 d BREAKFAS T v B THURS DA Y DINNER BREAKFAST Slice d a na n Dr ie d Be e SUPPER S IMPLE MENUS FOR FA M ILY OF TWO A DULTS , FEB RUARY (Ma n If a me a l is ta no more is wo ma n, whe n th e a nd a t work ppe tite is a re quire s , e a te n tha n na ture without de ra nging the cfige stive po we rs ke n a . h ome , the dinne r ) t the most he a lthy point o f ke e nn e ss, busine ss ma be re sume d ple a sa ntly Titom c1 k ?0 o uts ide n oon . S UNDA Y DINNER a nd SUPPER B re a d a nd Apple Sa uce . B utte r Cre a m Che ese BREAKFAS T B Pota toe s B l d a nd roie , utte re d Ste we d Prunes Dro Ca ke s Tea p Coflee V -Pota to -a nd l Loa f Ha sh White Mounta in Rolls ea TUES DA Y DINNER Sma llSlice Ha hbut Sa utéd B , in a con Fa t la in B o le cl ota tos 3oile ‘ Dre ssing Ca tba ge Wa fers Slice d Ora nges P . i P . SUPPER Q ca me d Ma ca roni with Che mo Drie d e e f ' B . . W EDNES DA Y BREAKFAS T DINNER B B il d i Milk (L ft Ov ) dW B n e e fTe nderloin Pota toes n Ca nne ro e er e ea ax B Rice Cooke d with a con a nd Toma toes s THURS DA Y SUPPER DINNER Ha lfShoulder ofLa mb Ste a me d Eggs B k di a Sma ll Turni p Bit n Cu s. e s of Toa st Da te Mullins Cofie e BREAKFAS T Sa rdines in Cre a m Sa uce p B il d , on Toa st a ke d Pota toe s B o e s, B Cold Wa x e a ns Fre nch Dre ssing Ge la tine Bla ne Ma n B Frie d Pota t ' B e cker s uckwhe a t Ca ku Ora nge Ma rma la de Codes B re a d a nd B tt u er ' SUPPER , i B ile d Pot toes Ca n11 l cct l re nc Dre mmg Le mon Je ll O Wa fe rs Ce re a l Coflee S?g a a ‘ B re a d a nd B tt u er . ' S ATURDAY DINNER Cold Shoulde r ofLa mb a con, B FRIDA Y DINNER Ca nne d Sa lmon Hot Egg Sa uce - Cotiee a nd B Sa utéd a na na s Hot Oa tmea l utte re d Ste we d Fuzsz Custa rd Sa uce Dro Gili“ Ca lm la s , p B SUPPER Hot Currie d Sa lmon Be e ts M uch Dre ssing utte r re a d a nd Cofle e Je lly Whi e d Cre a m Te a or Hot Wa ta B , ' B pp ' MENUS FOR A FAMILY OF TWO, A “ The kitche n is a country in which the re La R a a lwa a re isin s . WEEK m IN ys discove rie s to en ” ma de be . S UNDA Y BREAKFAS T DINNER Toma to Sou V p f Slice d Ma she d Pota to e a l Loa Ce re a l with Da te s. Cre a m Rye -me a l Mufi ns B k dC a a ra e , me l Cmtsr d Sma ll Cup of00560 M ONDA Y BREAKFAS T LUNCHEON Lettuce -a nd L m - B ki p wd B ea n DINNER - V Toa ste d Mufi ns - o - l Loa f ea B mcuit e d Custa rds Oa tmea l Ma ca roons Ce re a l Coiie e n a p Cre a m Oi Pota to Sou ' er ’ BREAKFAS T DINNER Ste we d Chicke n Ce re a l Cre a m Sa lt Codfish Cre a me d oile d Pota toes , Turkish Pila f B W EDNES DA Y Molde d Ce re a l , LUNCHEON B kd a e DINNER , Scra mble d Eg gs Pota toe s Cooke d ui Milk Le mon Fa nchone ttm Cofle e Chicke n Flourcd a nd fi le d a ke d Swe e t Pota toe s - B ' Ce re a l Cofle e BREAKFAS T DINNER (be a me d Chicke n on Toa st Riee a nd Corn me a l Griddle Ca ka Cofie e - - - Hot Ginge rbre a d . Che ese Co coa Cole Sla w Junke t, Whi pe d Cre a m Oa tme a l Ma ca roons p Te a . F RIDA Y BREAKFAS T LUNCHEON Ora nge s s Cooke d in Shell Elm Ma she d Pota to Ca kes Ma ca roni with Chee se B Cole Sla w utte r re a d a nd B DINNER le ttuce Sa la d Ca nne d k nit Cre a m Cheese . Cofie e BREAKFAST S ATURDA Y Ce re a l Cre a m a c n Frie d Eggs o ( De lica te ly Cooke d) Fre nch Frie d Pota to Corn me a l Mullins B . , - LUNCHEON l Fish Chowder (Re hea te d) B Pickle s re a d a nd utte r Ora nge g B ma la de ar ea DINNER ro wn Sa uce e a l with e a ns utte re d Lima ( Drie d or Ca nn Lettuce a nd Egg Que e n OfPuddings Cofle e B V B - B - ’ MENUS FOR A FAMILY OF TWO, A WEEK IN APRIL H ow swe e t the butte r o ur o wn ha nds ha ve churne d. (Ma " R e a de rlo : . S UNDA Y DINNER Ma she d Pota toes B Ra dishm w ro ne d Onions Le ttuce Fre nch Dre ssing Ste a me d Custa rd , M ONDA Y BREAKFAS T LUNCHEON FOR ONE B re a d a nd B tt DINNER u e Cre a m Chm T“ m Pudding s gF ag n e a “ cc p Ha lfCu . s ofCofl e e TUES DA Y BREAKFAS T LUNCHEON FOR ONE W i ehifi ufim ‘ t (Re he a te d) Te a DINNER m B ki g p wil: B ms C t d H lfC p fC fi ' n a 1 80 o - us a r u so a ~ o ee W EDNES DA Y BREAKFAS T LUNCHEON FOR ONE DINNER se essea s H d h - Le ttuce Prune a nd Pe ca n Nut Sa la d re a d a nd B UM , (RB DES M ) - - B u e OT SETG lS B re a d Cl llllllfi Spouse Ca ke THURS DA Y BREAKFAST LUNCHEON FOR ONE DINNER Round Ste a k e n Ca sserole Ma ca roni with Toma to Sa uce Le ttuce Fre nch Dre a sin Slice d a na na Le mon J y B , , FRIDA Y BREAKFAST R m nt fB f C l B ki g p wd Bi it na e so ee en as sero e a n - Hone o er scu in Comb fie s LUNCHEON FOR ONE a king owde r iscuit, Toa ste d Ora nge Ma rma la de M aile d Drie d ee f B - B p Te a B DINNER Fre sh Fish Mousse e s) (Without trum Ma she d Pota toes p S ina ch Gre e ns a nilla Sa uce ch Toa st, V S A TURDA Y B REAKFAS T An (h a ngs Cut in Ha lve s Drie d e e fin Crea m Sa uce oile d Pota toe s B B Cofie e LUNCHEON AWAY FROM HOME DINNER Cold e a l Loa f Slice d Thin White Ha she d Pota toes Spina ch a nd Egz Sa la d Corn Sta rch Bla ne Ma nge . Cre a m a nd Suga r Ha lfCups ofCofie e V , - - MENUS FOR A FAMILY OF TWO, A W EEK IN APRIL To cook we ll re quire s e x pe rie nce , a nd tha t me s only co much a fte r pra ctice ” . S UNDA Y BREAKFAST DINNER SUPPER Te ndu loin from 2 36 lbs ' . Le ttuce , Prune -a nd— Nut Sa la d Gra ha m re a d a nd utte r B Toa ste d B M ONDA Y BREAKFAS T LUNCHEON FOR ONE Nuts. Cre a m Re forme d Eg Sc a m St Ma she d Pota to Ca ku , Cre a m Toa st Cofie c DINNER g B il d O i B tt B d P ddi Th , Ste we d Prune s u e re d n ons, o e u re a a nks ns, ” 8“ 355 TUES DA Y BREAKFAS T LUNCHEON FOR ONE DINNER - B Hot a con Sa ndwich Bre a d Pudding (le ft over) Cocoa - B B B B p B W th lB L m J lly C m H lfCup f C fl a na na e on LUNCHEON FOR ONE l , e a W EDNES DAY BREAKFAST p Cre a m OfOnion Sou Croutons Fille ts OfHa hbudl a ke d in roth Sma ll a ke d Pota toe s oile d Pa rsni s two utte re d , so re a o ee DINNER Top of Sirloin Ste a k Broib d Ma she d Pota toe s 8 insch , Ste we d Pe a che s Ba Ma ca roni a ke d a na na s, Sulta na Ra isin Sa uce B Cofl ec B THURS DA Y LUNCHEON FOR ONE BREAKFAS T DINNER Frica s Hot Che ese Crouton V se Of e a l Ste a k fgm M ile d P ca ac an EQ Fre nch Ca ra mel Junke t Ha lfCu s ofCofl ee , p FRIDA Y LUNCHEON FOR ONE BREAKFAS T An Ora n Sfl l fi Cut in He lm B a lls l l V e a l- a nd- Pota to ' B re a d a nd DINNER Fish Chowde r Ca bba ge Sa la d e d or a ke d Custa rds Ha sh B tt B u er S ATURDA Y Slice BREAKFAS T fF h Fi h B il d B k“ tF id o re s roo or Ba con . L s ou onna ise DINNER ro e re Pota tom dishes “ W el me co Ma ne s FOR A FAM ILY OF TWO, A mple foods , si as dire c t from fie lds, possible a lwa ys be as IN m ha rds a nd . our a un. DINNER Hot Ha mburg Roa st, rown Sa uce a ke d Pota tom B B Butt SUPPER B Thin . LUNCHEON FOR ONE Le mona de Toa ste d Co rn Fla ke s, Crea m Scra mble d Em a king owde r i scuit p Gra pefrmt Ma rma la de B Pota to a nd Sa rdine Sa la d Ne w Rye -me a l re a d a nd utte r - B - B u re B d B a nd- Pota to e ef B Slice d a na na To e lve t S ong e V p , Ha sh of Milk Te a lmon Sa la d re a d a nd utter Cofie c Slice ofPine a le le ttuce B a nd-S a - B Cre a m Eggs Poa che d in Timba le Molds on Toa st, Cre a m Sa uce De vile d Ha m Sa ndwich ce , Cofie e ce Ha she d Pota toes Rice Griddle Ca ke s, Syru p e ef , Ma itre Broile d ’ d HO te l utte r B Ne w Pota toe s White Sa uce Thicke ne d with Che ese on Toa st Le ttuce b e nch Drsming Doughnuts Cofie e DINNER V Pota toe s Cooke d with e a l Gre e n Pea s Le ttuce Stra wbe rries Custa rd Pie Ha lfCu s OfCo fie c . . S A TURDA Y LUNCHEON FOR ONE Gra e Nuts Cre a m roile d Hone ycomb Tri Lyonnese Pota toes Ra dishe s p e V Cold e a l, Slice d Thin Le ttuce Ih e nch Dressing Hot Toa st Ca ra me l Junke t Tss , . p . DINNER Ha lfa lue fi sh, roile d Ma she d Pota toe s Pe a s Cucumbe r Fre nch Dreming B B . , , BREAKFAS T B Le ttuce , Fre nch Dre mmg Custa rd Pie Te a F RIDA Y LUNCHEON FOR ONE BREAKFAST C ld V l Sli d Thin . B THURS DA Y B il d Ri p DINNER pp LUNCHEON FOR ONE White , Sa uce BREAKFAST , B Two Slicm from Fille t of Hone y Ce re a l Code s ea DINNER I‘kesh Sa lmon oile d Egg LUNCHEON FOR ONE Gre e n Pe a Ome le , a con roile Twin Mounta in Mullins o p , W EDNES DA Y BREAKFAST o e B wbe me s Cre a m Ha lfCu s ofCo de s e , B B , Pota toe s Ha she d In Milk Rye -me a l re a d Toa ste d Ste we d Rhuba rb Ce re a l Code s B DINNER Cold Ha mburg Roa st Old Pota toes oile d a nd Ma she d As a gus utte r Sa uce a TUES DA Y LUNCHEON FOR ONE BREAKFAS T S lt C dfi b S p m s Gra cious . , Te a o u er M ONDA Y BREAKFAS T a B tt re a d a nd Che ese - woods. should S UNDA Y BREAKFAS T B m m 1 WEEK p Ha lfCu fee s ofCof DINNER e a l Sou s White Sa uce with Pe a s Sca llo d Toma toe s (Ca nne d) In vidua l Stra wbmry Shortca ke V g m ' “ ' ' NUS FOR A FAMILY OF TWO, A “ W hole so me a a nd a la ta p bility in busine ss, WEEK IN JULY v first a te in goo d mora ls , a nd is c onduci e a n d he n th y to ne in lite ra ture R icka rds ble food is the skill in tra de , to . . S UNDA Y BREAKFAST Wild Stra wbe rrim B B B Drie d e e f owder iscuit roile d Ba king p Cofie e SUPPER DINNER se mpp e u c Coffe e J Whi y, n m ; in "i e d Cre a m MONDA Y BREAKFAST G p N t C m ra u s, e LUNCHEON FOR ONE re a Cre a me d Swe e tbrea ds on Toa st Gra ha m Mu ps Colin Drie d DINNER B roile d B e e f Sa ndwich B e e fTe nde rloin Ne w Pota toe s m Cofiee TUES DA Y BREAKFAST PICNIC DINNER Cold oile d Sa rdine s re a d a nd utte r Sa ndwiche s B B B . SUPPER Cre m od As 1 3 m on TM Te a WEDNES DA Y DINNER LUNCHEON FOR ONE Sa lmon Ste a k le ttuce Sa rdine a nd EggSa la d re a d a nd utte r - B , B - B B il d Ri ce o e Sa lmon in Curry Sa uce a e . - - p BREAKFAS T B kd Pota to a lls or Whole Pota to. Ne w Pe a s Cucumbers or le ttuce a nd Pe ppe rgra m Sa la d Ra s be rry or Le mon She rbet , THURS DA Y LUNCHEON FOR ONE Slice d Toma toe s Fre nch Dremmg Hot utte re d Toa st Te a B DINNER roile d La mb Cho s with Toma to B p FRIDA Y BREAKFAST Poa che d Eggs on Toa st, Cre a m Sa uce Pop O e rs Re he a te d v , . Ba rnes BREAKFAS T LUNCHEON FOR ONE Hot B k d P t t B tt a e o a o, p Cold La mb Cho Ye a st Rolls Cup of Co coa u er S A TURDA Y DINNER B il d B o e SUPPER re a st ofLa mb , C a S a uce ’ Souflle of p a nts Sund ay White Turni s oile d Pota toe s Toma toes Fre nch Dressing Prune Souf fle oile d Custa rd p , B B Thin Slice s of Cold Im b B re a d a nd B tt u er n uns FOR A FAMILY OF TWO, A WEEK IN AUGUS T t the virtue a nd the Wha t a nd how To live on li with e a ul che e rf S UNDA Y SUPPER DINNER Muskme lon Cut in Ha lva Eggs Poa che d in “ “ B k dP t t a 7 2 35 o a oe s e Le ttuce a nd E g rtte r re a d a nd l r g - B Pe a ch Ice Cre a m 0 M ONDA Y BREAKFAS T Glute n Gri Cre a m a che ra l roile d Sa lt oile d Pota toes Slice d Toma toe s B B LUNCHEON FOR ONE Drie d B eef , Frizzle d Ste we d Toma toe s re a d a nd utte r B B TUES DA Y BREAKFAS T DINNER d Cups ofCofie e ' LUNCHEON FOR ONE DINNER ofSa l mon, Slice E Ba k B kd a e Sa uce Pota toes g B Hot a con Sa ndwich Cup ofCe re a l Cofiee Ste we d Pe a rs WEDNES DA Y LUNCHEON FOR ONE DINNER (b id Muskme lon Cut in Ha lve s Drie d e e fin Cre a m Sa uce B White Ha she d Pota toe s Pa rka House Rolls Code s BREAKFAS T B Pe a rs Cold e a l Loa f De lmonico Pota toes (h e a l Griddle Ca ke s Ie ttuce — mon Sa la d a nd Sa l - B B re a d a nd utte r Code s Slice d Pe e cha oa B . , B - THURS DAY LUNCHEON FOR ONE V Poa che d Egg on Toa st Bla ne Ma nge e ft over) , Suga r le a m , g FRIDA Y LUNCHEON FOR ONE Cold Corne d Be e f a ke d Pota to Slice d Toma to re a d a nd utter Te a B B re a d a nd B utter BREAKFAS T roile d Ca lfs B ' Liver with a con White Ha she d Pota toes Hot a ke d A le Sa uce Code s B f Slice d Thin oile d Pota toe s , Hot rown Sa uce Ma yonna ise ofLe ttuce a nd e a rtle tt BREAKFAST B V al L pp B DINNER Cre a m ofToma to Sou roile d Sword F ish oile d e e ts B - p - B B B S A TURDA Y LUNCHEON FOR ONE Currie d Sword Fish Ye a st Rolls p A ple B — utte r a nd- Ce le ry Te a DINNER m B Cre a of (k lery Soup ' ra ise d Ca lfs Live r Turnips Ca rrots Pota toe s Le ttuce Sa la d - , Sa la d , INEXPENS IVE MENUS FOR TWO, A The foo d ro ble m p Vil IDdA ply is not limite d by a ny ba rrie r b ut ch e a p living controls the e iste nce su x 0 l WEEK IN OCTOB ER Ultima te ly the we ll a s of i nora nce o the na non g as . S UNDA Y M V ea l Ste a m k M M 0m OI] SUPPER DINNER , B re a de d m ppl Po O A Sa uce Crea m Cheese e M ONDA Y BREAKFAS T LUNCHEON FOR ONE Glute n Gritsl Cre a m Shirre d In Cre a m ye me a l Mufi ns Codes - TU ES DA Y BREAKFAS T LUNCHEON FOR ONE Egg O See , (he a m Cold Nut Loa f u ere d “ l roile d - B DINNER - B M t t La dyfinge r Rolls Cocoa , £ 821“ 1 8 Poor Pudding Code s W EDNES DA Y p Hone ycomb Tri e B de d a nd Frie d White Ha she d Pota toes re a LUNCHEON FOR ONE H“ Tm 00” mm DINNER B k d Sw t P t t C m d C l y A G ti Appl T pi P ddi g a re a e ee e e er e a o a oes oca u u ra r n Te a THURS DA Y BREAKFAS T on Hea lth Food , Eggs Cooke d in the She ll LUNCHEON FOR ONE H“ fi fl cfg z DINNER Ha lfa Hot Roa st Chicke n “nth Te a F RIDA Y BREAKFAST fi c m“ Sm k d ggfmg gg u 9 a ' l Na w 1 0 , LUNCHEON FOR ONE p S ider Corn Ca ke Re hea te d ppl A e . Sa uce Che e se DINNER Fresh Fish Chowde r Cole Sla w ’ Mothe r s A le Pie , Code s pp S A TURDA Y LUNM p Gra e Nuts Cre a m Toma to Em Si n e d s w a , g s oon 0 s Fre nch Frie d Pota toe s Dry Tou t (b a l . m Ysa st Apple or N FOR ONE ufi nL Toa ste d e Mu ma la de ra ng g Cocoa DINNER m m m g gw T ‘ “ n W HENUS FOR A FAM ILY OF TW O, A WEEK IN NOVEMB ER The firs t re quisite for stre ngth fic ie nt po we r a nd supply o f e ndura nce lbume ns of a . a IS sa H a zg ‘ tisfa ctory suf a nd . S UNDA Y BREAKFAS T SUPPER DINNER ' Hot Gra nose Fla km B pp Hot a ke d A les Cre a m Sma ll a ke d Pota toes B , Broile d Ba c oston lg rown Toa ste d Coflee , n g B re a d , p Gra De Nuts, Cre a m Ha she d Chicke n on Toa st ( a king owde r B i3 cuits) A le Ma rma la de re a d a nd utte r B B pp B - p . p BREAKFAST - Frica sse s of Chicke n (Hi ! Chicke n) Swe e t Pickle s a king owder Bi3 cuits Sq ua sh Ce lery Cotta ge Pudding Ha rd Sa uce with Fruit Purfi Ha lfCu s ofCodes p M ON DA Y LUNCHEON FO R ONE le ttu ce -a B oston B B nd Egg Sa la d Oa tmea l Cre a m Frie d Hone ycomb Lyonna ise Pota toe s Rye mea l Mufi ns Cofle e m , - ' - rown Bwtt u B Smoke d Ha libut Cre a me d , Toa ste d Muf fins (English) Coflee ‘ BREAKFAST Hominy Cre a m B , roile d B a con l‘h ie d Pota toes Hot A le Sa uce Toa st pp . BREAKFAS T G p p Sa lt Codfish B a lls Home Ma de Pickles Frie d Hominy, Ca ra me l Syru Cere a l Cofle e p B ki g p wd a n - o er Doughnuts . Emcuit Code s ' oe s Ste we d Toma toe s Rice Puddm with Ra isins Te a ea TUES DA Y DINNER LUNCHEON FOR ONE Fre sh English Mufiins, Toa ste d A le Ma rma la de Co coa Sa lte d Pe ca n Nuts Da tes pp . . LUNCHEON FOR ONE Crea me d Ha libut (re he a te d) on Toa st A le a nd Da te Sa la d re a d nd utte r are a pp B - Ha lfChicke n , Che ws Me lte d on pp B re a d A le Sa uce Little Nut Ca ke s Cofies . B , DINNER re a de d La mb Cho s, Frie d Toma to Sa uce B p B fi . Ce lery a na na s, Sulta na Sa uce Ha lfCu s ofCoffee p DINNER Roa st Loin ofLa mb (bone d) (Cho s for We dne sda y re mo ed) Fra nconia Pota toes Squa sh a na na Fritte rs e lly Sa uce re a d Pudding Me ringu0 Ha lfCu s ofCofle e p B v B , , p J . , ' DINNER LUNCHEON FOR ONE B , pp . FRIDAY Egg Poa ched in roth on Toa st Ce ] Little Nut ( e s e a p THURS DA Y LUNCHEON FOR ONE B kd Sa uce Cra n Sca llo e d ota toe s Le ttuce Sa la d a ke d Squa sh Prune Je lly Whi e d (he a m Ha lfCups ofCofle e B - ‘ BREAKFAS T o a o e Figs es a e ra B il d P t t re a d a nd W EDNES DA Y BREAKFAST , er Ne Codes BREAKFAS T DINNER Ha she d Round Ste a k ’ Mothe r s Style Sa uce Ma she d Pota toes I'he nch Turni s Ecla irs Ha lfCu s ofCofiee ' . p p S ATURDA Y LUNCHEON FOR ONE Ce lery a nd Nut Sa la d a king powde r iscuit Re he a te d B - - - B DINNER Cold Roa st Loin ofLa mb le s roile d A Ma she d Pota toe s Spmsch B pp . Ca ra mel Junke t M Cups s se I ENUS FOR A FAMILY OF TWO, A WEEK IN DECEMB ER Pe rma ne nt improve me nts in the sta nda rd o f life de pe nd ra the r upon v ise spe nd ” ing tha n ope n la rge e a rnings. S UNDA Y BREAKFAS T Chicke n mfih323 g se l G r a m ” 8 0 r White Hot B a m Ha s e d Pota toe s uttere d Toa st Cofle s . BREAKFAS T C ld B il d H m Mu t o s a rd a o e Re he a te d Swe e t Pota Corn Me d Cofle e uflins SUPPER DINNER 3m B re a st on Ca sserole Fruit Je ll f “ P°t B d dc g g g g g o e a m “ the ” , M ONDA Y LUNCHEON FOR ONE p Hot a ltimore Sa m Ma le Syru Cre a m p Pie ce u ere d Toa ste d Ma rshma llows Che stnut Pa rfa it Oa tme a l Fruit Cookim B B tt Ce le ry p , ofCra nbe rry Pie Te a TUES DA Y LUNCHEON FOR ONE DINNER B Slice ofHa libut Dra wn B utte r Sa uce oile d Pota toe s Le ttuce Fre nch Dressing Cra nberry Pie Sma ll Cups ofCofie e , B . DINNER Cre a me d Ha libut e u gra tin ppl Hot A Toa ste d Cra cke rs e B k dP t t Sa uce a o a e o Ye a st Ro lls W EDNES DA Y LUNCHEON FOR ONE DINNER p S ina ch BREAKFAS T p Ha lf(hi THURS DA Y LUNCHEON FOR ONE DINNER Ca e a l Cre a m Ha m Timba le s Cre a m Sa uce ' o fiffifgg figS l d l , Sp , BREAKFAS T fee s ofCof c B tt B re a a a p LUNCHEON FO R ONE Whea t n Ha lfCu F RIDA Y Entire a d with u er s ofCoflee DINNER Ihie d Oyste rs Cole Sla w a king Powde r iscuit Re he a te d B ‘ ' , B Che e se S ATURDA Y DINNER LUNCHEON FOR ONE Ce re a l, Cre a m Broile d Hone ycomb Tri Sma ll Pota toes B a ke R e me a l Muffins App 0 Ginge r Cofle s , - . Rye me a l Mullins Toa ste d Ora nge Ma rma la de (h e a m Che e se - , ' B e lle d Pota toe s , Inde x Air, 3 A mon l d C risp s 334 2 44 N o uga ti n C u ta d Re nve rsée A l mond s wi th 3 54 2 63 Appl B utt p G m n 2 09 C up Dumpling B a k e d 3 61 J ll y 2 60 w ith B l kbe rrie s 2 60 M i nt 2 61 i s 2 60 R pb Ma rma l d 2 6 1 Pi 3 11 En gli h 3 12 with M i ngue 3 13 S uce Q ui k 2 19 St a in d 2 19 T rt 3 2 1 T i ngl H ot 2 83 A ppl s B k d w ith D te s 2 2 ! 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