Better Meals for Less Money by Mary Green (first ebook reader .TXT) 📖
- Author: Mary Green
- Performer: -
Book online «Better Meals for Less Money by Mary Green (first ebook reader .TXT) 📖». Author Mary Green
The majority of these recipes are planned to serve four persons; those for chowders and other dishes which form the substantial part of the meal are sufficient for second helpings; those for cakes, muffins, and other breads are large enough to be served more than once.
CHAPTER II COMMON WAYS OF COOKING FOODBaking is cooking in confined heat in the oven. Examples: bread, cake, meat. This method when applied to meat is commonly called roasting. Before baking, see that the oven is clean and heated to the desired temperature.
Boiling is cooking by immersion in water at 212° F. Examples: potatoes, cabbage, macaroni.
Braising is a combination of stewing on the top of the range, and baking in the oven, with or without vegetables. Examples: tough meats, fowl, whole liver.
Broiling or Grilling is cooking over or under direct heat, as over glowing coals or under a gas flame. Examples: steak, chops.
Fricasseeing is commonly a combination of stewing and sautéing. Examples: fowl, forequarter of lamb or veal.
Frying is cooking by immersion in hot deep fat. Examples: doughnuts, croquettes.
Pan-baking or Pan-broiling is cooking in a lightly greased or ungreased hot frying pan or griddle. Examples: steak, English muffins, griddle cakes.
Pot Roasting is cooking in an iron kettle or earthen pot in a small amount of water, after meat has been quickly browned in a small amount of fat in the frying pan or kettle. Cook slowly until very tender, with or without vegetables.
Roasting is cooking before an open fire. This method is seldom used in small households, although the baking of meats is commonly called roasting.
Sautéing is cooking in a small amount of fat in a shallow pan on top of range. Examples: sliced fish, meat, potatoes, eggs.
Simmering is cooking in liquid at 185° F. The bubbles should always be below the surface. Examples: ham, corned beef, soups.
Steaming. Dry Steaming is cooking by heat of steam, as in double boiler or tin, over or surrounded by boiling water. Examples: rice, brown bread. Moist Steaming is cooking by direct contact with steam as in a steamer or colander, over boiling water, closely covered. Examples: fowl, puddings, dumplings.
Stewing is cooking slowly in a small amount of water (about 160° F.) until food is very tender. Examples: beef, lamb, vegetables.
CHAPTER III APPETIZERS AND RELISHES 1.—COCKTAIL SAUCEMix, and serve in four small glasses or lemon shells, with six small clams or oysters in each. Shrimps, prawns, or lobster may be used instead of clams or oysters.
2.—ASHEVILLE CANAPÉSPeel and cut small tomatoes in quarter-inch slices; cut thin rounds of bread the same size as tomatoes; toast bread, spread with Mustard Butter (see No. 459), or salad dressing, and cover with a slice of tomato; season lightly with salt and pepper, and cover with thin slices of cooked chicken livers. Garnish with parsley.
3.—CLUB CANAPÉSMix devilled ham with a little grated cheese; spread on thin rounds of brown bread, and mark into quarters with finely chopped pickle. Chop fine the white of a hard-cooked egg, and cover two opposite quarters; press the yolk through a sieve, and cover the remaining quarters.
4.—CRAB MEAT CANAPÉSChop crab meat, mix well with seasonings, and spread on thin rounds of untoasted brown bread. Garnish with small cube of lemon.
5.—MOCK CRAB CANAPÉSUse one cup of corn which has been drained from its juice; put through food chopper, using the finest cutter; add seasonings and cheese, and spread on small rounds of toast. Garnish with small pickles sliced lengthwise.
6.—GLOUCESTER CANAPÉSCook a small haddock roe in boiling salted water for fifteen minutes, remove skin, mash, add a tablespoon of butter, half a teaspoon of anchovy paste, one-fourth teaspoon of paprika, and enough cream to moisten; add salt if necessary. Mound on small rounds of toast, and garnish with sliced pickles and parsley.
7.—TUNA CANAPÉSChop fish, add seasonings, and spread on small rounds of lightly toasted bread. Garnish with sliced pimolas.
8.—CELERY RELISHCut large white stalks of celery in two-inch lengths, fill with cream cheese which has been seasoned with salt, pepper, and Worcestershire sauce. Garnish with a small piece of celery top.
9.—CHEESE AND APPLE RINGSPare and core apples, and cut in one-third-inch slices; mix cheese with seasonings and cream, beat to a paste, and spread or force through a rose tube on apple rings. Dust with paprika.
10.—SPANISH CHEESECook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese is melted. Serve immediately on toasted crackers or rounds of toast, as an appetizer or savory.
11.—CANTALOUPE COCKTAILCut melon in small cubes, or in balls (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold.
12.—FRUIT COCKTAILCut apples and bananas in small cubes; remove pith and seeds from oranges, cut pulp in small pieces, and add with juice to apples and bananas; add lemon juice and sugar, place in a shallow dish, and put directly on ice for ten minutes to chill; serve in glasses, and garnish with a Preserved Cranberry (see No. 670), or a spoonful of Mock Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little grated pineapple may be added to advantage.
13.—WINTER CHILI SAUCEMix, and simmer about half an hour or until thick.
14.—PICCALILLIPut vegetables through the food chopper, using coarse cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes.
15.—TABLE SAUCEWipe tomatoes, cut in halves, and put in a clean, smooth preserving kettle; add onion and peppers sliced, and seasonings; simmer two hours, and press through a sieve; return to kettle, simmer one hour, and seal in jars or bottles; when cool, dip tops in paraffin. This may be used in place of ready-made sauce.
16.—TOMATO KETCHUPWipe tomatoes, cut in halves, and put in a smooth, clean preserving kettle; add onions sliced, cook slowly for one hour, and press through a sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and mustard in double cheesecloth, add to tomatoes, and cook rapidly until mixture begins to thicken; boil vinegar and sugar together while tomatoes are cooking; add them to strained tomato; cook until ketchup is thick, or until water will not separate from it when tried on a plate. Remove spice bag, seal in sterilized jars or bottles, and when cool dip tops in melted paraffin.
17.—SMALL CUCUMBER PICKLES (Gherkins)Wash thoroughly, count, and for every hundred cucumbers allow one cup of salt. Cover with boiling water. Let stand twenty-four hours; then drain. Fill quart preserve jars with cucumbers, then add two tablespoons of mixed whole spices, a piece of alum the size of a pea, and boiling vinegar to fill the jar. Seal, and let stand a week before using. The boiling water should be measured, as an equal amount of vinegar will be needed.
18.—PEPPER HASHRemove seeds from peppers and chop fine with the onion and cabbage. Put in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar, sugar, salt, and mustard seed, add vegetables, and bring to the boiling point. When cool, put in a stone crock or small jars.
19.—PICKLED NASTURTIUM SEEDSInto one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root. Pour into a jar and cover closely. Add the seeds as they ripen. Use in salads, sauces, or for garnishing as a substitute for capers.
CHAPTER IV BEVERAGES 20.—COFFEE, EGG, AND MILKBeat the eggs until light; add the other ingredients, and strain into glasses. Serve very cold. (This recipe fills four tumblers.)
21.—GRAPE JUICE (Unfermented)Pick over and wash grapes, barely cover with water, and cook until soft and white; drain through cheesecloth, and to each quart of juice add one cup each of water and sugar; bring to boiling point, skim, bottle, and cork tightly. When cold, dip corks into melted paraffin.
22.—GRAPE EGGNOGBeat egg until very light, add grape juice and sugar, and beat again, add milk, beat well, pour into a glass, and dust with nutmeg.
23.—GINGER PUNCHBoil sugar and water with the lemon rind for ten minutes; when cool, add ginger and fruit juice, and strain over cracked ice.
24.—GINGER ALE PUNCHPour boiling water over mint leaves, sugar, and grated rind of one lemon, and let stand until cool; strain into a punch bowl containing ice, add ginger ale, grape juice, and strained lemon juice; garnish with sprigs of mint.
25.—MINT JULEP (Ginger Ale)Boil sugar and water ten minutes, and cool; add strained lemon juice, mint leaves bruised, and ginger ale; half fill glasses with crushed ice, add julep, and garnish with a sprig of mint.
26.—MINT LEMONADEBoil
Comments (0)