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before baking. Bake in muffin rings.
24. Orange Marmalade Sandwiches
Spread orange marmalade on buttered bread. Put four slices on top of each
other. Put under a weight and when well pressed trim off the crusts and cut
down in thin slices so they will look like jelly cake.
25. Fish Salad
Take cold baked or boiled fish. Pick into small pieces. Cover with
mayonnaise dressing. Garnish with sliced cucumber and serve.
26. Creme de Fromage
Take 2 tablespoonfuls of grated Parmesan cheese and 2 scant ones of cream,
a little cayenne and salt. Mix into a smooth cream and spread on rounds of
thin puff paste; double it over, press the edges well together, dip them in egg
and chopped vermicelli; fry in boiling fat. Serve very hot.
27. Cauliflower au Gratin
Boil a cauliflower, drain well and put it on a round platter. Make the sauce.
Melt 1 oz. of butter, add 1 oz. of flour and a cupful of milk, and boil;
sprinkle in 2 ozs. of grated Parmesan cheese, cayenne and salt to taste.
Press the cauliflower together, pour the sauce over, sprinkle a little more
cheese on top and put into the oven to brown.
28. Franklin Eggs
Take out the yolks from four hard boiled eggs. Pass them and 8 olives and 4
red chillies through a wire sieve; add a little salt. Put this paste back into the
whites of the eggs which have been cut lengthwise. Serve on fried bread;
hot or cold.
29. Savory Tomatoes
Take three large tomatoes and cut them in halves, take out the insides and
mix thoroughly with two tablespoonfuls of bread crumbs, 1 tablespoonful of
grated cheese, a gill of cream, ½ a teaspoonful of sugar, salt and cayenne to
taste. Fill the tomatoes with this and on top of each piece put a thin slice of
bacon. Put into the oven to cook and when the bacon is done, serve each
one on a thin slice of toast.
30. Rhubarb Puffs
One cupful of finely-chopped rhubarb, 1 cupful of sugar, 2 tablespoonfuls
of butter, 1 teaspoonful of baking powder, ¼ of a cupful of milk, 2 eggs,
sufficient flour to make a thick batter; cream the butter and sugar, add the
well-beaten eggs, the milk, flour, rhubarb and baking powder. Half fill well-
greased cups and steam ½ an hour.
Sauce.—Cream together ½ a cup each of butter and powdered sugar, then
add by degrees one beaten egg, beating until perfectly smooth. The last
thing before serving stir in 3 tablespoonfuls of boiling water.—"Table Talk,"
Phila.
JULY
I'm sure you'll love this new fat-burning recipe:
1. Cherry Salad
Take large ripe cherries, stone them and lay them on young lettuce leaves.
Sprinkle over them finely chopped blanched nuts, almonds or English
walnuts. For the dressing use 2 tablespoonfuls each of lemon and orange
juice.
2. Italian Asparagus
Boil 1 bunch of asparagus, when cooked lay one layer of the tender part in a
baking dish, sprinkle over grated cheese, then another layer of asparagus, so
on until the dish is full. Pour over this 2 tablespoonfuls of melted butter, a
little onion juice. Cover with a layer of fine dried bread crumbs. Bake a
light brown.
3. Cherry Fritters
Remove the stems and stones from some ripe cherries. Roll each one in the
white of an egg, beaten with a tablespoonful of water; then in chopped
blanched almonds; dip them one by one in a thick fritter batter, arrange in a
frying basket and plunge into very hot fat. When brown, remove, drain on
blotting paper and serve on a folded napkin.—"Table Talk," Phila.
4. Tomato Ice Salad
Into a saucepan put 1 white onion sliced, and 1 qt. of sliced tomatoes, ¼ of a
green pepper, 1 sprig of parsley, 4 cloves and a teaspoonful of sugar, salt
and pepper to taste. Cook all together until the onion is tender. Then strain
through a fine sieve to remove all the seeds. Let it cool, then pour into a
mold and freeze. Serve on lettuce leaves, with mayonnaise dressing.
5. Calf's Brains on Toast
Boil the brains of a calf, and chop them up with 2 ozs. of ham, 2 gills of
cream, salt and cayenne. Serve on fried toast with fried bread crumbs on top
of each.
6. Ham and Asparagus
Take equal quantities of cooked asparagus, cut into bits, and cold cooked
ham cut into small cubes. For each cup of material make a sauce of 2
tablespoonfuls each of butter and flour, a cup of the liquid in which the
asparagus was cooked, a teaspoonful of lemon juice with salt and nutmeg to
taste.
Add 2 beaten eggs, also the ham and asparagus. Turn into small buttered
cups, cover the tops with buttered cracker crumbs and bake in the oven until
a golden brown.—Janet M. Hill, in "Boston Cooking School Magazine."
7. Strawberry Jelly
Soak ½ box of gelatin in ½ a cupful of cold water until soft. Add ½ a cupful
of boiling water. Crush 1 qt. of strawberries and strain out the juice. Add to
it 1 cupful of sugar and the juice of 1 lemon. Add this syrup to the hot
gelatin. Strain through a flannel bag and mold in a porcelain dish. Serve
with whipped cream.—From "Good Housekeeping."
8. Spring Salad
Arrange lettuce leaves on a round platter, pile neatly in the center a dozen
red radishes sliced thin with the red peel left on. Around these a row of
sliced hard boiled eggs, then a row of sliced cold boiled beets; pour a
French dressing over all.
9. Normandy Shrimps
Shell 1 pt. of shrimps. Into a stewpan put one oz. of butter and when melted
add 1 tablespoonful of ground rice, and ½ a pt. of milk. Stir until smooth,
then add the shrimps. When boiling hot pour over toast and serve.
10. Sardine Sandwiches
Take half a box of sardines, remove the bones and skin, mash to a paste,
spread on buttered bread. Squeeze a little lemon juice on each. Put two
together and serve with dressed lettuce.
11. Shredded Wheat Biscuit and Apples
Wash, pare and cook in three cups of water, 6 apples, until tender. Dip the
tops of 6 shredded wheat biscuits in 1 pt. of milk, strain them and shape into
6 cups. When the apples are tender remove to a colander to drain, then put
one in each of the shredded wheat cups.
Add to the water in which the apples were cooked 1 cup of sugar and ¼ box
of pink gelatin which has previously been soaked in ¼ cup of cold water,
and the grated rind and juice of a lemon; let cook until reduced one third.
Turn this mixture over the apples until the cups are filled. When cold turn
out and serve with cream.
12. Guava and Cheese Sandwiches
Butter twelve slices of bread; spread six of them with guava jelly and the
other six with cream cheese. Put a guava and a cream cheese together. Press
them and trim the edges.
13. Veal Loaf
Chop fine, 3½ lbs. of veal and 1 lb. of fat pork. Mix well with 4 soda
crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt, 1 oz. of
pepper, 1 nutmeg and a small piece of butter. Make it into a loaf, and bake
without water. Quick heat at first. A little grated lemon peel is an
improvement.
14. Fig Sandwiches
Cook twelve figs in as little water as possible. When tender drain dry. Chop
the figs fine, spread on slices of buttered bread. Put two together. Press them
and trim.
15. Fried Green Tomatoes
Slice green tomatoes in thin slices, roll in flour. Heat and butter the griddle,
fry the slices on it and when cooked sprinkle with powdered sugar. Serve
with fish.
16. Okra and Corn Fricassee
In a skillet melt and heat ½ of a cupful of lard or bacon fat. When smoking
turn in 1 pt. of sliced okra and stir occasionally until it begins to color. Add
three cupfuls of sliced raw corn and when it is lightly browned pour off
nearly all the fat. Dredge in 1 tablespoonful of flour, stir until it is absorbed,
then add 2/3 of a cupful of milk and stir occasionally for 15 minutes, seasoning to taste.—From "Table Talk," Phila.
17. Boiled Cucumber Salad
For those who cannot eat raw cucumbers a very nice salad is made by
peeling and then boiling until tender, the cucumbers. When icy cold slice
thin, lay the slices on lettuce leaves and pour a mayonnaise dressing over.
Garnish with a few round, red radishes.
18. Frozen Pudding
A quart of milk, 1 tablespoonful gelatin dissolved in a little of the milk, 4
eggs, a pinch of salt, a cup of sugar, a wine-glass of wine, a lb. of English
walnuts and a lb. of figs; make a custard of the milk and eggs and the
gelatin, strain into a bowl and freeze. Vanilla may be used instead of wine.
19. Lobster Salad
Pick the meat from a boiled lobster, break up into small pieces, mix with a
French dressing, pile neatly on lettuce leaves, and cover over with
mayonnaise dressing.
20. Strawberry Puffs
Mix well 1 pt. of flour, 2 level teaspoonfuls of baking powder and a little
salt. Make into a soft dough with milk, about 1 cupful. Put a spoonful of the
dough into well-greased cups, then a spoonful of straw berries, then another
of dough. Steam for 20 minutes. Turn out onto a platter and serve with
strawberry sauce.
Sauce.—Cream 2 tablespoonfuls of butter, add gradually 1 cupful of
powdered sugar and a little lemon juice. Beat in as many crushed berries as
the mixture will hold and serve cold or melt over hot water and serve hot.—
From "Good Housekeeping."
21. Mushroom Toasts
Fry rounds of bread crisp, and cover with the following: Mince 12 large
mushrooms fine, add pepper and salt, ½ a gill of cream and stew until
tender. When cooked heap the mushrooms high on the rounds of toast;
sprinkle Parmesan cheese over each, brown and serve very hot.
22. Dutch Sauce and Cold Meat
Beat up the white of an egg, with salt and pepper, a spoonful of chopped
parsley, a small onion and a teaspoonful of olive oil. Beat well and add a
spoonful of tarragon vinegar. Serve with cold meat.
23. Cream of Chicken Sandwiches
Take ½ a cupful of finely-chopped chicken and pound it fine. Dissolve a
teaspoonful of gelatin in 2 tablespoonfuls of cold water. Whip ½ a pt. of
cream to a stiff froth. Add the liquid gelatin to the chicken; season with salt
and a teaspoonful of grated horse radish (if liked). Stir until it begins to
thicken, add the whipped cream a little at a time, and stand away until very
cold. Cut bread into fancy slices and spread with the mixture.
24. Cauliflower with Cheese
Boil a cauliflower whole, pour a white sauce over it. Cover this with grated
cheese, and place in the oven and brown.
25. Cucumber and Lobster Salad
Cut a slice off the cucumbers lengthwise, scoop them out, fill with boiled
lobster meat. Arrange the lobster claws across the top. Ornament with
mayonnaise dressing.
26. Horseshoe Cakes
Beat together very light ¾ of a lb. of sugar and the same of butter, add 4
eggs and mix in 1¼ lbs. of flour. Mix ¼ of a lb. of sugar and flour together,
and lay in on the bread board. Take a small spoonful of the mixture and roll
it with a broad-blade knife in the flour and sugar. When rolled to the right
length lay on tin sheet in the form of a horseshoe and bake.
27. Lettuce Sandwiches
Wash and dry the young and tender leaves of a head of lettuce. Butter slices
of graham bread, spread with a thick layer of mayonnaise dressing, lay
lettuce leaves between two slices.
28. Sally Lunn
Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of butter, melted, 2
well-beaten eggs, and ½ a yeast cake dissolved in 3 tablespoonfuls of cold
water. Pour gradually on the flour and beat into a smooth batter; then add 1
teaspoonful of salt and 2 tablespoonfuls of sugar. Butter baking pans and
pour half full. Let it rise for 2 hours in a warm place. Bake ½ an hour.
29. Lobster Fritanella
Take half a loaf of stale bread, crumb, and soak in cold water. When soaked,
squeeze dry in a cloth. Chop a very little onion fine, add two tablespoonfuls
of butter; stir together over the fire until a good brown; add the bread; stir
well; put into this the chopped meat of a large lobster; salt, cayenne and
nutmeg. When very hot, add the yolks of two eggs; stir hard, and then turn
out to cool. When quite cold, form into rolls with a little flour; egg and
bread-crumb them and fry.
30. Frenchman's Pie
Boil 1½ lbs. of calf's liver; when cold put it through the chopping machine
twice, put it in a mortar with cayenne pepper, salt, nutmeg, mace and black
pepper to taste. Line a china mold with very thin slices of fat bacon, then
put a layer of cooked veal or chicken, cut in very thin slices, next a layer of
the pounded liver, and so on until the mold is full. Pour in a pint of good
gravy or stock in which 1½ ozs. of gelatin has been melted. Bake in a
moderate oven for two hours. When quite cold, turn out on a platter.
31. Scalloped Corn
Cut corn from the cob, spread a layer in a baking dish, season, put on a
layer of sliced tomatoes, season, and so on with alternate layers until the
dish is nearly full; then fill the dish with rich milk in which dissolve a little
soda and bake an hour.
AUGUST
Make you body a Fat-Burning Machine
with The Fat-Burning Kitchen and start eating a Healthy Diet that promotes Fat-Loss (Permanently).
1. Mock Crabs
Cook a teaspoonful of finely chopped onion in 2½ tablespoonfuls of butter
in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls of flour, and
when blended with the butter, stir in ¾ of a cup of milk. When the mixture
boils, add 1 cup of korulet, 1¼ teaspoonfuls of Worcestershire sauce, 1/3 of
a teaspoonful of mustard, ¼ of a teaspoonful of paprika, and a few grains of
cayenne. When again boiling, set over hot water and stir in 1 beaten egg.
Serve on thin crackers.—Janet M. Hill, in "Boston Cooking School
Magazine."
2. Rice Waffles
Warm 1½ cups of boiled rice in a pt. of milk; stir in a pint of cold milk, add
an egg, a little salt, and flour enough to make a thin batter. Bake in waffle
irons well buttered.
3. Chicola
Cut or grate 3 ears of corn, add a large piece of butter, and the yolk of one
egg, well beaten. Cut the outside of a green pepper into small pieces. Stir all
well together, bake ½ an hour, or until brown.
4. Buttered Shrimps
Shell some shrimps and put them in a saucepan with a little butter, a
seasoning of salt and pepper and stir over the fire until hot. Fry some thin
pieces of bread in butter or lard. Drain, place them on a hot platter, pile the
buttered shrimps on top and serve.
5. Lobster Sandwiches
Pick fine the meat of a boiled lobster, mix well with mayonnaise dressing.
Butter slices of white bread. Lay a small lettuce leaf on each and the lobster
on that; put a slice of plain bread and butter on top; press together; trim off
the crust.
6. Potato Border with Meat Filling
Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt and
pepper and well-beaten eggs. Butter a border mold and pack the potato in it.
Let this stand for fifteen minutes, then turn out on a dish and brush over
with a well-beaten egg. Brown in the oven and fill with any kind of meat cut
into blocks and seasoned well; cook in either a white or brown sauce.
7. Cold Slaw
Cut the center of a cabbage very fine. Put 2 tablespoonfuls of vinegar on to
boil, beat 2 eggs light, add to them ½ a cup of sour cream or milk, a
tablespoonful of butter. Pour the boiling vinegar on to these. Stir over the
fire until boiling hot, add salt and pepper and pour over the cabbage. Serve
cold.
8. Cucumber Salad
Peal and slice 3 cucumbers; leave them in ice water until wanted, then cover
with French dressing.
9. Corn Pudding
One pint of uncooked green corn either grated or cut from the cob, 2
tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls of
melted butter, 1 teaspoonful of salt and ¼ of a teaspoonful of pepper. Bake
in a moderate oven until firm in the center.
10. Savory Trifles
Mince fine 2 ozs. of cold game or chicken with 12 pickled mushrooms and
a gill of cream; season with salt and pepper. Serve on slices of fried bread.
11. Corn Chowder
Pare and slice 4 potatoes and 2 onions. Cut ½ a pound of bacon into small
pieces. Fry the bacon and onion until a light brown. Into a saucepan put the
potatoes, 1 qt. of grated corn, the bacon and seasoning.
Put these in, in layers, potatoes, bacon, corn, and continue in that way until
all is used. Now add ½ a pint of boiling water and let simmer for ½ an hour.
Add 1 pint of hot milk. Thicken with 1 tablespoonful of butter and 2 of flour
rubbed smooth. Add 6 broken water crackers. The last thing add the beaten
yolk of an egg and serve at once.
12. Cauliflower Salad
Save part of a boiled cauliflower and cover with mayonnaise, arrange on
lettuce leaves and serve.
13. Corn Omelet
Grate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful of sugar,
salt and pepper to taste, and the yolks of 4 well-beaten eggs. Beat the whites
and stir in the last thing, put bits of butter on top and bake a rich brown.
14. Pea-pod Soup
Wash the peas before shelling, and save the pods. Cover the pods with as
little water as will cover them, let boil until tender, strain all and press
through a colander. Add to this (water and pods) a pint of milk and a thickening of 2 tablespoonfuls of flour and 2 of butter, a teaspoonful of
sugar, salt and pepper to taste. Stir and cook until thickened. Serve with
croutons.
15. Salade a la Russe
A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery, a
boiled beet, four olives, four anchovies, yolks of two eggs, a tablespoonful
of vinegar, a teaspoonful of tarragon vinegar, one teaspoonful of salt, ½ of
pepper. Put the eggs into a bowl, and drip salad oil slowly over them and
beat to a cream; add the vinegars, pepper and salt. Cut the vegetables into
small dice and pour the dressing over.
16. Shrewsbury Cakes
Sift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour; add a
little rose water, and 3 eggs beaten light and mix well with the flour; then
pour into it as much melted butter as will make it a good thickness to roll
out. mold it well, roll thin and cut it into shapes. Bake on tin sheets.
17. Potato Salad
Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes; add
half a pint of finely chopped small onions, a tablespoonful of finely
chopped parsley, a teaspoonful each of salt and pepper.
Mix a teacupful of chicken broth, four tablespoonfuls each of oil and
vinegar, and toss up lightly with the potatoes, so as to break them as little as
possible. Serve on lettuce leaves and garnish with slices of beets cut in
shapes or hard boiled eggs sliced.
18. Fricadelles
Chop fine some cold cooked beef and a slice of onion; season with salt and
pepper, a little lemon juice and parsley, add ¼ as much boiled rice or bread
crumbs as there is meat; add 1 beaten egg and sufficient water to make a
paste. Form into balls and fry in deep fat.
19. Eggs Stuffed with Sardines
Skin and bone a small box of sardines, chop fine 6 hard boiled yolks of
eggs, a little chopped parsley, salt, pepper and a tablespoonful of butter, rub
all to a paste and fill in the cavities of the white of eggs. Garnish with
watercress. Serve cold.
20. Ham Sandwich
Toast saltine biscuit, butter and spread with potted ham. Put two together,
serve hot.
21. Laplander Cakes
One pt. of milk, 1 pt. of flour, 2 eggs well beaten, a tablespoonful of butter,
a pinch of salt, a tablespoonful of sugar. Have the pans very hot before
filling.
22. Ham Canapes
Cut six slices of bread and toast to a golden brown. Put them on a platter.
Cover each piece with a slice of lean cooked ham, spread a little mustard
over it, then chopped parsley and fine bread crumbs, and a little Parmesan
cheese. Place in a hot oven for ten minutes and serve.
23. Veal Rissoles
Mince a few slices of cold veal fine and the same quantity of ham or bacon;
add one tablespoonful of minced parsley and one of herbs, a very little
nutmeg, cayenne and salt. Mix into a paste with a well-beaten egg. Form
into balls, egg and bread crumb them and fry in hot fat.
24. Savory Toast
Take the yolk of an egg and beat it well, pour into it stirring all the time a
dessert spoonful of Worcestershire sauce, a teaspoonful of anchovy sauce, a
piece of butter the size of a walnut, a large tablespoonful of finely minced
meat (fowl is better) a dash of red pepper, salt and black pepper to taste and
a dash of nutmeg. Mix all well together until it becomes a paste. Spread it
on slices of toast, place it in the oven a few minutes and serve hot.
25. Scalloped Tongue
Take the ends and poorer parts of a boiled tongue, chop quite fine, add a
little parsley, a little seasoning of salt and cayenne. Butter a baking dish. Put
in a layer of bread crumbs, a layer of the tongue; fill the dish in this way.
When nearly full pour over the whole ½ a cup of stock. Then finish with a
layer of bread crumbs and bits of butter. Brown in the oven.
26. Egg Sandwiches
Butter slices of graham bread. Put 4 hard boiled eggs through a sieve, add
salt and a tablespoonful of cream or milk, rub to a paste, spread on the
bread, put two slices together, trim neatly and serve with lettuce salad.
27. Corn-meal Puffs
Scald 4 tablespoonfuls of corn-meal in a little water. While hot, stir in two
tablespoonfuls of butter. When cool, add 2 eggs, well beaten, 2 cups of
milk, 8 tablespoonfuls of wheat flour and a little salt. Bake in cups in a
quick oven.
28. Potted Chicken
Take the good meat from a cold roast or boiled chicken and to every lb.
allow ¼ of a lb. of butter, 1 teaspoonful of pounded mace, and ½ a small
grated nutmeg; salt and pepper to taste. Cut the meat in small pieces, pound
it well with the butter, sprinkle in the spices gradually and keep pounding
until reduced to a paste.
Put it into small jars and cover with clarified butter and seal tight.
29. Chocolate Cream
Beat well the yolks of four eggs, put them into a dish with 3 ozs. of grated
chocolate, ¼ of a lb. of sugar