BREAKFAST DISHES
BAKED OMELET
INGREDIENTS
5 eggs , 1/2 cup milk , ½ teaspoon corn starch ,pepper and salt
METHOD
Beat the whites and yolks of the eggs separately and very
stiff ,stir lightly together and add other ingredients .Bake in a buttered
pudding dish and serve immediately
BREAD OMELET
INGREDIENTS
Bread crumbs and parsley rubbed fine ,a little chopped onion
,3 eggs beaten lightly
METHOD
Add a cup of milk ,pepper ,salt and little nutmeg ,with a
teaspoon of butter .Bake in a moderate oven
BAKED EGGS
METHOD
Separate the whites from the yolks keeping each separately
.Salt the whites while beating to a stiff froth ,then spread on a platter
.Place the yolks at regular distance apart in cavities made in the beaten
whites ,and bake in a moderate oven till brown
CORN OMELET
METHOD
Take the well-filled ears of corn ,cut the kernels down the center ,being careful not to loosen them from the cob ;then takeout the pulp by pressing downward with a knife .To 3 tablespoons of corn pulp add the well-beaten yolks of 3 eggs and a little salt .Beat the whites of the eggs to a stiff froth ,mix with the corn , and put in a hot pan with a little butter .Cover , and place where it will not burn .When done ,fold over and serve on a hot dish
BANANAS (as a breakfast dish )
Slice bananas
lengthwise ,put them in a buttered pan and brown in oven ; or they can be
dipped in butter and fried or sliced and served cold with cream
BAKED PEPPERS
Cut off tops ;take the seeds out and fill with sausage meat
.Bake forty minutes
BAKED BEANS
Soak 1 quart of pea beans over -night in cold water .In
morning drain and place in earthen bean –pot with 1 teaspoon salt , ½ of pepper
,2 of sugar ,1 pound fat pork ,scored ,fill the pot with warm water and bake in
a moderate oven all day ,as water evaporates adding sufficient to keep them
moist .They cannot be baked too long
FISH –BALLS
INGREDIENTS
1cup of raw salt –fish , 1 pint of potatoes ,1 teaspoonful
butter ,1 egg well beaten , a little pepper .
METHOD
Wash and pick the fish in small pieces free from bones .Pare
the potatoes and cut in small pieces .Put both together in a stew –pan and
cover with boiled water , and boil until the potatoes are soft .Drain off the
water , mash and beat till very light .When a little cool , add the egg and fry
in very hot lard
POTATOES WITH CHEESE
The potatoes are boiled and cut in small pieces ,covered
with milk or cream .Put bread crumbs and cheese over the top .Add butter and
bake till brown
VERMECELLI (as a breakfast )
To 3 pints of bubbling , salted water ,add 1 pint of the
best vermicelli ;boil briskly ten minutes ,drain off all the water and serve
hot with butter and cream
SALADS
TOMATO SALAD
Scald and peel tomatoes and cut holes in the top of each
.Make a rich salad dressing ,into which stir some cold peas ,beans and beets
.finely chopped .Stuff the tomatoes with this ,and pour dressing over .Garnish
the dish with fine lettuce leaves
SALAD DRESSING
INGREDIENTS
½ Salt spoon pepper ,1 of salt , 1 teaspoonful mixed mustard
,1 tablespoonful powdered sugar , 3 tablespoonful of best olive oil , 3
tablespoonful cream , 2 tablespoonful vinegar , 1 hard –boiled egg
CLAYTON’S CELEBRATED SALAD DRESSING
Take 3 tablespoonful of mustard ,mixed quite stiff .Pour on
this slowly ¼ of a pint of best olive oil ,stirring rapidly till thick. Then
add 3 eggs ,and after mixing slightly pour in slowly the remaining ¾ of a pint
of oil ,stirring rapidly till the mixture forms a thick batter .Next take 1
teacup of best wine vinegar and juice of 1 lemon ,a small teaspoonful of salt 1
of white sugar .Stir until the ingredients are well mixed .When bottled and
tightly corked ,this will remain good for months
DRESSING FOR COLD SLAW
INGREDIENTS
Yolks of 1 or 2 eggs
,3 Tablespoons vinegar , 1
teaspoon salt ,1 of mustard , butter size of an egg
Method
Cook like custard
BOILED SALAD DRESSING
INGREDIENTS
3 eggs ,3 teaspoons dry mustard ,1 teacup of oil or cream
,1/2 cup vinegar ,salt to taste
Method
Mix eggs and mustards to a cream ,then add oil drop by drop
, vinegar drop by drop ,salt to taste .Put on stove and stir all the time ,and
let it scarcely come to a boil .When cold , bottle and keep in cold place
By heating all the ingredients well together with an
egg-beater it is as creamy as when oil is added drop by drop
MEATS
BOILED HAM
Put a ham weighing 14 pounds in a huge kettle and half cover
with cold water and cook slowly .When the water boils ,add a quart of sour
white wine and cook about five hours ,or until tender .Put the ham in a baking
pan and trim off the skin .Cover an inch thick with currant jelly ,put a cup of
sherry in the pan and put into a pretty hot oven .Let the fire go down ,baste
very often at first ,that the wine may penetrate the jelly and bake a half hour
or more
CALF’S –HEAD STEW
INGREDIENTS
1 head ,2 bay leaves ,1 teaspoonful thyme ,6 quarts of water
, 2 large carrots,1 sweet marjoram , 3 onions , 1 handful salt ,1 teaspoonful
pepper .Simmer 4 hours ,skimming when necessary .Take out meat ,strain broth
and cut tongue in small pieces .2 large teaspoonful of butter in pan ,3 of
flour ,and cook until brown .Juice of 1 lemon ,3 hard-boiled eggs ,chopped ,1/2
lemon ,sliced ,wine and red pepper to taste .When very hot serve
CHOPS AND TOMATO SAUCE
Fry some pieces of pork in the spider ,then cut up and fry a
few onions .Into this pour some peeled and cut-up tomatoes ; stir till all
cooked to pieces and then stain .Thicken with a little flour .Broil chops
,place on a hot platter and pour the sauce over them .For 3 pounds chops ,1/4
pound pork , about 3 onions , and 6 or 8 tomatoes are required .A few cloves
and a little chili pepper are considered by some an addition
KIDNEY STEW
2 beef kidneys cut in small pieces .Pour cold water over ,
and as it boils pour off and repeat .The third time let it simmer slowly for
two hours .Add 2 onions , chopped fine , and cook one hour .A few minutes
before serving add sherry wine .Thicken with flour and serve on hot toast .This
may be varied by adding curry ;both are excellent
SHEEP'S TONGUE
Boil them in soup stock until tender , with a seasoning of
salt ,pepper and a bouquet of herbs .(1 or 2 cloves , 1 or 2 small onions , 1
bay leaf ,spring of parsley ,some whole black pepper tied in a little white bag
and removed after an hour ).When done add to the stock some browned flour and butter
tomato juice to taste , and a little lime juice .Garnish with triangles of
toast around the dish
WHITE BREAD
INGREDIENTS
1 tablespoon lard ,1 tablespoon butter , 1 and ½ teaspoon
salt , 1 tablespoon sugar , 1 cup scalded milk , 1 cup boiled water , 1 yeast
cake in ¼ cup lukewarm water , 6 cups soften flour
METHOD
Put lard ,butter , salt and sugar into large bowl .Pour over
them the scalded milk and boiling water .When this is lake-warm add the yeast cake dissolved in lake-warm
water .Sift in flour gradually ,beating with a spoon .Toss on a floured board
and knead until smooth .Allow it to rise over night in a moderately warm place
or until it doubles its original size .Cut down or knead and allow it to rise
until light , then form into loaves or biscuits .Allow these to rise until
light ,then bake .The amount of yeast used will depend on the length of time
the bread is allowed to rise
CAKE RECIPES
CORN CAKES
INGREDIENTS
2 cups Indian meal ,1
cup flour , ½ cup sugar , 1 teaspoon salt , 1 egg ,1 teaspoon soda , 2 cups
sour milk
METHOD
Sift the dry ingredients together except the soda .Add egg
slightly beaten .Dissolve the soda in sour milk , stir into the dry ingredients
quickly and pour into a greased pan .Bake for half an hour in a moderate oven .
TEA BISCUITS
INGREDIENTS
2 cups bread flour , 4 teaspoons baking powder , ½ teaspoon
salt , 1 to 2 tablespoons shortening , ¾ cup milk
METHOD
Sift the dry ingredients together , mix in fat with the tips
of fingers , then add the milk a little at a time or cut it with a knife .The
dough should be as soft as can be easily handled .Roll lightly until one inch
thick , cut in rounds and bake in a hot oven for 15 to 20 minutes
OMELET
INGREDIENTS
1 egg ,1 tablespoon hot water , 1 salt spoon salt , few
grains pepper
METHOD
Separate the white from the yoke of the egg and beat it
until stiff .Beat the yolk until thick and add the hot water and salt .Fold the
beaten white of the egg in and put into a buttered pan .Cook slowly until
puffed and brown
SCRAMBLED EGGS
INGREDIENTS
1egg , 1 tablespoon milk or water , ½ salt spoon salt ,
few grains of pepper
METHOD
Beat the eggs slightly and add liquid and seasonings .Pour
into a warm buttered pan and cook slowly over water .As the egg coagulates on
the bottom and sides of the pan lift it with a spoon .Continue until thickened
and creamy but not dry .Serve immediately
SWEET MILK GRIDDLE CAKES
INGREDIENTS
3 cups flour , 2 tablespoons sugar , ½ teaspoon salt , 4
tablespoons baking powder , 1 egg , 2 cups milk , 2 tablespoons melted fat
Method
Mix and sift dry ingredients .Add beaten egg ,milk and fat
to make a thin batter . Drop on a hot oiled griddle and brown on both sides
SAVINGS
Save all the waxed paper that crackers and bread come
wrapped in .It is very handy to roll out pie-crust or biscuits on , also
doughnuts and cookies , and saves washing the pastry board
CASSEROLE OF RICE AND MEAT
INGREDIENTS
2 cups steamed rice , 2 cups chopped seasoned meat , 1 cup
gravy or tomato sauce , ½ cup buttered crumbs
Method
Place in a baking dish a layer of rice , over this sprinkle a layer of chopped meat and repeat until the dish is nearly filled then pour gravy or tomato sauce over the meat .Cover with the buttered crumbs and bake until brown
MOCK MEAT CAKES
INGREDIENTS
½ cup dried peas or beans , 5 medium potatoes , ½ cup grated
cheese , ½ cup fine bread crumbs , 1 egg (beaten) , 1 tablespoon melted bacon
fat salt and pepper
METHOD
Soak peas or beans overnight , then boil until very tender
.Boil and mash potatoes .Add mashed beans , grated cheese , bread-crumbs ,
beaten eggs , bacon fat and seasonings . When cool shape into cakes , dip into
cornmeal and fry
PLAIN CAKE
INGREDIENTS
2 eggs , 1 cup sugar , 3 teaspoons butter , ½ cup milk , ½ teaspoon salt , 1 and ½ cups flour , 1 and ½ teaspoons baking powder , ½
teaspoon vanilla
METHOD
Beat eggs light , add sugar , butter , milk , salt and all
but 2 tablespoons of the flour .Beat well , add vanilla , then add the
remainder of the flour with the baking powder , sifted together . Bake in loaf
or layer cake pans
SPONGE CAKE
INGREDIENTS
2 eggs , ½ cup sugar , 1 teaspoon cold water , ½ tablespoon
lemon juice , 1 salt spoon salt , ½ cup flour
METHOD
Beat yolks until thick and add sugar gradually .Add water
and lemon juice .Sift flour and salt into yolk mixture and beat thoroughly
.Fold in the stiffly beaten whites of eggs and bake in a moderate oven
CHRISPETTES
INGREDIENTS
2eggs , ½ cup white sugar , ½ cup brown sugar , ½ cup
chopped walnuts or cocoanut , ½ cup flour , ½ cup teaspoon vanilla , ½ teaspoon
salt
METHOD
Beat eggs very light , add sugar and remaining ingredients
.Beat well and drop by tablespoonful on a buttered pan 2 inches apart .Bake in
a moderately hot oven .Always use a tin pan
WAR CAKE
INGREDIENTS
1 cup brown sugar , 1 cup water , 2 cups raisins , 1/3 cup
fat ,1/4 teaspoon grated nutmeg , 1 teaspoon grounds cloves , few grains salt
METHOD
Boil the above ingredients together for three minutes .Let
cool . When cold add 1 teaspoon soda dissolved in 2 tablespoon hot water . Add
2 cups flour in which 1 teaspoon baking powder has been sifted .Bake in a
moderate oven
CHOCOLATE CAKE
INGREDIENTS
5 tablespoons butter , 1 cup sugar , 2 eggs ,1/2 cup milk ,
1 and ½ cup milk , 1 and ½ cups flour , 2 squares chocolate , ½ teaspoon
vanilla , ½ teaspoon salt , 2 and ½ teaspoons baking powder
METHOD
Cream butter and sugar .Add yolks of eggs beaten until thick
, then milk , and all but 2 tablespoons of the flour .Beat thoroughly , add
melted chocolate and vanilla .Add remaining flour , salt and baking powder
sifted together .Fold in stiffly beaten whites of eggs .Bake in moderate oven
SMALL CAKES AND COFFEE URN
CHOCOLATE FROSTING
INGREDIENTS
1 and half ½ squares
chocolate , 1 cup sugar , 1 cup boiling water
METHOD
Cut chocolate into small pieces , add sugar and water and
stir until blended .Boil until a soft
ball forms when dropped into ice-water .Cool .Beat until creamy and spread on
cake
WHITE FROSTING
INGREDIENTS
1egg white , 1 cup confectioner , ½ teaspoon flavor
Method
Beat the white of egg until stiff .Stir in the sugar and
flavoring and beat until creamy
SLICE OF PIE
LEMON PIE WITH MERINGUE
INGREDIENTS
¾ Cup of sugar , 3 tablespoons corn starch , 1 cup boiling
water , 3 tablespoons lemon juice and grated rind , 1 tablespoon butter , 2 egg
yolks
METHOD
Mix sugar and corn starch thoroughly, pour boiling water
over them, stirring constantly .Cook until thick and until starch is well done
.Add lemon juice and butter . Cool slightly and add eggs yolks .Pour into plate
lined with pastry and bake until paste is cooked .Or pour into crust already
baked
MERINGUE
INGREDIENTS
2 eggs whites beaten stiff , 2 to 4 tablespoons of powdered
sugar , a few drops of vanilla .Add sugar gradually to stiffly beaten whites of
eggs .Add flavoring .Spread over top of pie and cook until golden brown in a
slow oven
PIE CRUST
INGREDIENTS
1 and ½ cups flour , 3 tablespoons lard , ½ teaspoon salt ,
cold water , 3 tablespoons butter
METHOD
Wash butter and squeeze until water and salt has been
removed .Chill the lard the chop it into the flour , with two knives . Add salt
and moisten it to a dough with cold water .(Ice water is not essential but is
desired in summer )Toss on a flavored board and roll out . Fold to make three
layers and put the butter between the layers .Turn half way round , and roll
out .Cut off the sides of it and roll into shape for the plate .Roll the center
of the upper crust , cutting slits in it to let out steam .Fold the upper crust
under the edge of the lower crust .Bake in a moderately hot oven 40-50 minutes
.Pastry may be used immediately or chilled
before using .It must not come in contact with the ice
APPLE PIE
INGREDIENTS
4 or 5 sour apples , 1/3 cup sugar , ¼ tablespoon grated
nutmeg, 1/8 teaspoon salt , 1 tablespoon
lemon juice , few gratings lemon rind , 1 tablespoon butter
METHOD
Line pie-plate with pastry .Pare , core , and cut apples
into eighths .Put row of slices around the plate .1/2 inch from the edge
working towards the center until the plate is covered .Then pile on the
remainder .Mix sugar , nutmeg , salt ,lemon juice and grated rind and sprinkle
over the apple .Do all with butter .Wet the edges of the upper crust and press
together .Bake for 40-45 minutes in a moderate oven
SOUP RECIPES
1)MILK TOMATO SOUP
Boil one can of tomatoes very soft in one quart of water
,strain and add one pint of milk ,one teaspoon of soda ,small piece of butter
,a shake of mace and salt to taste .Let it scald ,not boil and add two rolled
crackers
2)BISQUE SOUP
Two large onions sliced
,one can tomatoes .Boil together half an hour or longer ,then put through
colander and add one quart beef stock ,salt and pepper .Let this boil together
a few moments .Whip one cup cream with the yolks of our eggs and one
tablespoon of corn starch or flour ,add
this to the stock ,boil up and serve at once
3)MOCK BISQUE SOUP
One quart tomatoes ,three pints milk ,one large
tablespoonful flour ,butter size of an egg, pepper and salt to taste ,a scant
teaspoonful of soda .Put the tomato on to stew and the milk in a double kettle
to boil ,reserving half a cup to mix with the cold milk and cook ten minutes
To the tomato add the soda ,stir well ,and rub through a
strainer that is fine enough to keep back the seeds .Add butter ,salt and
pepper to the milk and then the tomato .Serve immediately
4)BEAN SOUP
One coffee cup of brown beans soaked over -night ,boil in a
gallon of water with a piece of salt pork three inches square (a little beef is
good also )several hours ,until beans are soft ,strain and add a small bit of
butter ,the juice of one lemon and a small cup of sherry wine
5)BLACK BEAN SOUP
One pint of beans soaked over -night ,two quarts water and
boil five or six hours ,adding water as it boils away ,when soft ,strain out
the skins ,season with salt and pepper to taste .When ready for the table add a
large spoonful of sherry wine ,two boiled eggs ,sliced and one lemon ,sliced
very thin .Do not cook it any further after these ingredients are added
6)SPLIT PEA SOUP
One gallon water ,one quart peas ,soaked overnight ,one
quarter pound salt pork cut in bits ,one pound lean beef cut the same .Boil
slowly two hours ,or until the water is reduced one-half .Pour in a colander
and press the peas through ,return to the kettle and add a small amount of celery
chopped fine .Fry three or four slices of bread quite brown in butter –cut in
squares when served
7)GREEN PEA SOUP
Boil the pods first ,then remove and boil peas in same water
until soft enough to mash easily .Add a quart of milk ,and thickening made of
teaspoonful of butter and one of flour .Boil a few minutes and serve
8)CELERY SOUP (for six persons )
Boil a small cup of rice till tender ,in three pints of milk (or 2 pints of milk
and 1 pint of cream );rub through a
sieve and add 1 quart of veal stock
,salt ,cayenne and 3 heads of celery grated fine
9)CREAM OF CELERY SOUP
Four teacups of chopped celery ,1 quart of milk ,boil celery
soft (saving water it is boiled in ),rub celery through fined sieve ,mix celery
in milk .Take 1 heaping teaspoonful of flour ,1 even tablespoonful of butter ,1
scant teaspoonful of salt .If desired
,can boil celery in the morning ,then about half an hour before dinner take
milk ,flour ,butter, salt and celery and boil together ,stirring constantly so
it will cook evenly .When the consistency of cream ,it is ready for use
10) OX-TAIL SOUP
1 ox-tail ,2 pounds lean leaf ,4 carrots ,3 onions and thyme
.Cut tail into pieces and fry brown in butter .Slice onions and 2 carrots ,and
when you remove the tail from the pan put these in and brown also ,then tie
them in a thin cloth with the thyme and put in the soup pot .Lay the tail in
and then the meat cut into small pieces .Grate over them the remaining 2
carrots ,and add 4 quarts of water ,with salt and pepper .Boil four to six
hours .Strain five minutes before serving and thicken with 2 tablespoonful of
browned flour .Boil ten minutes longer .
11)MUSHROOM SOUP
1 pint of white stock ,2 tablespoonful butter ,one quarter
teaspoon of pepper ,and 1 teaspoon of
salt ,1 tablespoonful corn starch ,1 pint of milk ,heated milk .Mix butter and
corn starch to cream ,and add hot milk and then stock .Boil 1 pound of
mushrooms until soft ,and then strain .Have them ready and add to the soup
,letting it stand to thicken .It is improved by little whipped cream added
before serving
12)POTATO SOUP
Boil and mash fine 4 large mealy potatoes ,add 1 egg ,a
piece of butter size of an egg ,a teaspoonful of salt ,1 teaspoonful celery
salt .Boil 1 pint of water and 1 pint of milk together and pour on tomatoes
boiling hot .Stir it well ,strain and serve
13) BEEF SOUP
Boil trimmings of roast beef and beef –steak bones for three
hours .Cool and skim off fat ,add half a salt spoon of pepper ,2 teaspoonful of salt ,3 potatoes
,pared and cut up ,half a carrot ,half an onion ,3 gumbo pods ,half a bay leaf
and a little chopped parsley .Add a few drops of caramel and serve hot ,strain
,if preferred thin
14)BOUILLON SOUP
4 pounds of round beef cut into pieces .Trim off all fatty
skin.4 quarts water ,1 teaspoonful celery seed ,4 large onions ,6 large carrots
,bunch of parsley ,6 blades of mace ,16 whole cloves ,salt and pepper to taste
Pour on the water ,and let it simmer six hours ,skimming
carefully ,for if any grease is allowed
to go back into the soup it is impossible to make it clear .Scrape the
carrots ,stick 4 whole cloves into each onion ,and put them in the soup ,then
add the celery seed ,parsley ,mace ,pepper and salt .Let this boil till
vegetables are tender ,then strain through a cloth ,pouring the soup through
first ,then putting the meat in it to drain ,never squeezing or pressing it
If you wish to color it you can put in a desserts spoon
of burnt sugar .It can nicely be
flavored by adding some walnut catsup together
with mushroom and a very little Worcestershire
Comments
Post a Comment