cooking recipe info

VEAL BOUILLON

Two knuckles of veal, four quarts of cold water, one onion, one stock celery, one bay leaf, twelve cloves, one teaspoonful salt, one blade mace, one pinch pepper. Put veal in soup kettle with cold water and salt. Simmer gently four hours. Cut up the vegetables and add with spices and simmer one hour longer. Strain, cool, remove fat, reheat and serve with teaspoonful whipped cream on each cup.

CREAM OF CORN SOUP

Put one pint of milk in a double boiler, add one pint of grated corn, two teaspoonfuls of salt; rub together one tablespoonful of flour and one of butter. Add them to the soup when boiling. Just before serving add one-half pint of whipped cream.

ROLLED OATS

None of the breakfast foods which are so much used are so wholesome as a simple dish of rolled oats or the old-fashioned oatmeal. Served with or without cream and sugar, these are to be highly recommended to persons who are compelled to live indoors a great deal, and are generally relished by those who lead an outdoor life. Although rolled oats is supposed to be a dish quickly prepared, it is better, like oatmeal, for being cooked a long time, and baked for two hours, after being boiled a few minutes, it is very palatable and nutritious.

CHEESE STRAWS

One-half pound of cheese grated, two tablespoonfuls flour and the yolk
of two eggs. Season with salt and pepper. Mix thoroughly and roll in a
thin sheet. Cut into tiny rings and strips. Bake, being careful not to
burn, as they bake quickly. When ready to serve place three sticks in
two rings.

WHITE ICING.

Four cups sugar, one-half teaspoonful cream of tartar, one-half
teaspoonful baking powder, one cup hot water, whites of four eggs, juice
of one-half lemon. Mix sugar, cream of tartar and baking powder. Add
water and let boil. Do not stir. Beat whites of eggs, standing in a pan
of hot water. Add boiling syrup, a spoonful at a time, slowly, until
half has been added. Put in lemon juice and beat hard, letting the rest
of the syrup boil until it looks thick. Then pour it into mixture,
beating hard. Set in pan over hot water until it will stand alone when
dropped from spoon. If not thick enough, beat and steam again; if too
thick, add boiling water and steam more.

VELVET SPONGE CAKE.

Two cups sugar, six eggs, leaving out the whites of three, one cup
boiling water, two and one-half cups flour, two teaspoonfuls baking
powder in the flour; beat the yolks a little, add the sugar and beat
fifteen minutes; add the three beaten whites and the cup of boiling
water just before the flour; flavor with a teaspoonful lemon extract and
bake in three layers, putting between them icing made by adding to the
three whites of eggs beaten to a stiff froth six dessert-spoonfuls
pulverized sugar to each egg, and lemon to flavor.

CHOCOLATE FUDGE

Two cups sugar, one-fourth cake Baker’s bitter chocolate, one cup milk, butter size of an egg, vanilla to flavor. Scrape chocolate, add sugar, milk and butter. Boil until a ball can be formed with fingers in a little cold water. Beat in vanilla, beat until quite stiff. Put in buttered platter. A cup of chopped nuts may be added, if desired.

GERMAN PICKLED PLUMS OR PEACHES

One pint vinegar, seven pounds plums or peaches, three pounds sugar, one ounce cinnamon (whole), one ounce cloves (whole), a layer of plums, layer of spice, layer of sugar. Have your vinegar scalded and pour over the plums, going through this process for three successive days. Put all in a kettle and let them come to a boil, and they are ready for use.

MARSHMALLOW ICING

Two cups granulated sugar, one cup milk; cook these together until it
strings. Melt one-fourth pound (or twenty) marshmallows by steaming

them after putting three tablespoonfuls boiling water over them. Add to cream filling and beat until stiff enough to spread.

PUMPKIN PIE.

Peel and cut up in squares, cook with half pint of water, one cup sugar,
one-fourth teaspoonful red pepper, boil slowly till soft and perfectly
dry, then sift; two beaten eggs, one-half cup sugar, three and one-half
large spoonfuls pumpkin, one-half cup milk, small pinch of salt,
one-fourth teaspoonful cinnamon, a little more of ginger. Makes one

pie. Bake slowly one hour.