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| ISBN-13: | 9780486145266 |
|---|---|
| Publisher: | Dover Publications |
| Publication date: | 11/07/2012 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 224 |
| File size: | 5 MB |
Read an Excerpt
The Settlement Cook Book 1903
By Simon Kander
Dover Publications, Inc.
Copyright © 2005 Dover Publications, Inc.All rights reserved.
ISBN: 978-0-486-14526-6
CHAPTER 1
RULES FOR HOUSEHOLD.
FOOD.
Food is anything that nourishes the body. Food is classified thus:
Average adult requires' daily : oz. proteid, 10 oz. starch, 3 oz. fat, 1 oz. salt, 5 pints water.
Relative Value of Foods—It has often been claimed that an egg was equal to a pound of beef in nutrition. Such is not the case, though eggs stand high on the list. The following comparison will no doubt be interesting:
esting:
Muscle Heat and
Water etc. Making. Fat Making
Beef 50.0 15.0 30.0
Turkey 44.7 22.9 16.1
Eggs in shell 79.0 15.0 27.0
Oysters (solid) 78.2 12.8 1.6
Milk 86.0 5.0 8.0
Butter ... ... all
Cheese 10.0 65.0 19.0
Potatoes 75.2 1.4 22.5
Oatmeal 13.6 17.0 66.4
Wheat Break 14.0 14.6 69.4
MEASURING.
A half-pint cup is the standard. They can be had with fourths and thirds indicated.
A cupful is a cup filled LEVEL with the top.
A spoonful is a spoon filled LEVEL with the top. Run the back of a case knife along the bowl of spoon, to level off the top.
Half a spoonful is obtained by dividing through the middle lengthwise.
A speck of anything is what will lie within a space inch square.
3 teaspoons equal 1 tablespoon.
4 tablespoons equal cup.
2 cups granulated sugar equal 1 pound.
2 cups butter equal 1 pound.
4 cups sifted flour equal 1 pound.
2 cups solid meat equal 1 pound.
2 tablespoons butter, sugar, salt, equal 1 ounce.
1 tablespoon liquid equals ounce.
SETTING THE TABLE.
If possible, have a table with square ends. Use clean linen, no matter how coarse and cheap. Have the cloth long and wide enough to hang well around the table. Under the linen cloth have another cloth of some other soft and heavy material. Place the center of the table-cloth in the center of the table, smooth it into place, and have the folds straight with the edge of the table.
RULES FOR PLACING THE DISHES.
The table should look as neat and attractive as pos- sible. Place everything straight upon the table. Turn no dishes upside down. A waiter passes food to the left side of each person, except beverages, which should be placed at the right. In placing a dish in front of a person, the waiter should stand at the right. Food and dishes are removed from the right. To clear the table, remove all dishes from each place, then the meat and vegetables. Remove crumbs from the cloth before bringing in dessert.
RULES FOR WAITING ON THE TABLE.
Always heat the dishes in which warm food is served. Never fill the glasses and cups more than three-quarters full. When passing a plate, hold it so that the thumb will not rest on the upper surface. When refilling the glasses, take hold of them near the bottom and draw them to the edge of the table, then remove them from the table. In passing dishes from which a person is to help himself to a portion, pass it always from the left side, so that it may be taken with the right hand. Place the dish on a tray and hold it low and near to the person who is being served. In passing individual dishes from which the person does not help himself—such as coffee, etc.—set it down slowly and easily from the right hand side. When the dishes are being served by a person at the table, stand at the left hand of that person, hold your tray low and near the table, and take on the tray one plate at a time and place it before the person for whom it is intended, setting it down from the right side. Serve first the most honored guest. When one course is finished, take the tray in the left hand, and stand on the left side of the person you are waiting upon, and remove with your right hand the spoons, knives and forks. Then remove the plate and small dishes, never piling them on top of each other, but removing them one at a time. Fill the glasses before every course. Before the dessert is served, remove the crumbs from the cloth, either with a brush or crumb knife. Do not let the table become disordered during the meal. The hostess should serve the soup, salad, dessert and coffee, and, at a family dinner, the vegetables and entrées. The host serves the fish and meat.
TO CLEAR THE TABLE AFTER A MEAL.
Brush the crumbs from the floor. Arrange the chairs in their places. Collect and remove the knives, forks and spoons. Empty the cups and remove them. Scrape off the dishes— never set any food away on the dishes used for serving—pile them up neatly and remove to the place where they are to be washed. Brush the crumbs from the cloth and fold it carefully in the old crease, as it lays on the table. If the napkins are used again, place them neatly folded in their individual rings.
WASHING DISHES.
Have a pan half filled with hot water. If dishes are very dirty or greasy, add a little washing soda ot ammonia.
Wash glasses first. Slip them in sideways, one at a time, and wipe instantly.
Wash the silver and wipe at once, and it will keep bright.
Then wash the china, beginning with the cups, saucers, pitchers, and least greasy dishes, and changing the water as soon as cool or greasy.
Rinse the dishes in a pan of scalding water, take out and drain quickly.
Wipe immediately.
Then wash the kitchen dishes, pots, kettles, pans, etc.
A Dover egg-beater should not be left to soak in water, or it will be hard to run. Keep the handles clean, wipe the wire with a damp cloth immediately after using.
Kitchen knives and forks should never be placed in dish water. Scour them with brick dust, wash with dish cloth, and wipe them dry.
Tinware, granite ironware should be washed in hot soda water, and if browned, rub with sapolio, salt or baking soda. Use wire dish cloth if food sticks to dishes.
Keep strainer in sink and pour all dish water, etc., in it, and remove contents of strainer in garbage pail.
Wash towels with plenty of soap, and rinse thoroughly every time they are used.
Hang towels up evenly to dry. Wash dish cloths.
Scrub desk boards with brush and sapolio, working with the grain of the wood, rinse and dry.
When scrubbing, wet brush and apply sapolio or soap with upward strokes.
Wash dish pans, wipe and dry.
Wash your hands with white (castile or ivory) soap, if you wish to keep smooth hands, and wipe them dry.
Wash teakettle.
Polish faucets.
Scrub sink with clean hot suds.
TO BUILD A FIRE.
It is necessary to have:
1st, Fuel.—Something to burn.
2nd, Heat.—To make fuel hot enough to burn.
3rd, Air.—To keep the fire burning.
TO DUST A ROOM.
Begin at one corner and take each article in turn as you come to it. Dust it from the highest things to the lowest, taking up the dust in the cloth. Shake the duster occasionally in a suitable place, and when through, wash and hang it up to dry.
In sweeping a room, sweep from you, holding the broom close to the floor.
CHAPTER 2BEVERAGES.
* * *
GENERAL RULES.
A beverage is any drink. Water is a beverage, and is an essential to life. All beverages contain a large percentage of water, and aid to quench thirst, to introduce water into the system and regulate the temperature ; to assist in carrying off waste; to nourish; to stimulate the nervous system and various organs. Freshly boiled water should be used for making hot beverages; freshly drawn water for making cold beverages.
MILK.
COMPOSITION OF MILK.
Proteids, 3.4%. Mineral matter, 7%. Lactose, 4.9%. Fat, 4%. Water, 87%.
GENERAL RULES.
Vessels used for milk must be thoroughly cleansed ; they should be first washed in clear, cold water. Fill them with water in which a teaspoon of borax or bicarbonate of soda has been dissolved, and let stand one hour. Then scald, wipe thoroughly, and stand in the sun or near the stove to dry.
Cover milk with muslin and keep in a cold place. Milk may be sterilized or pasteurized to destroy disease germs.
In summer, milk should be sterilized twice a day, for babies or young children.
STERILIZED MILK.
Sterilize milk bottles or jars by boiling them twenty minutes in water. Remove them, fill two-thirds full of milk, and cork with baked or absorbent cotton, or with rubber corks which have been sterilized. Place the bottle on a wire stand in a kettle of hot water, heat the water gradually, until a scum forms over the top of the milk. Keep it at that temperature forty minutes; then remove the bottles and cool them quickly by placing them in cold or iced water. Keep the bottles in a cool place.
FILTERED COFFEE.
1 cup coffee, finely ground,
6 cups freshly boiling
water.
Place coffee in strainer, strainer in coffee pot and pot over slow fire. Add gradually the boiling water and allow it to filter or drip. Cover between additions of water. If desired stronger, refilter. Serve at once, with cut sugar, cream or scalded milk. Put sugar and cream in cup, then add the hot coffee.
BOILED COFFEE.
1 heaping teaspoon ground
coffee to
1 cup of freshly boiling
water,
1 cup ground coffee to
1 qt, freshly boiling water.
Mix the coffee with a clean eggshell and a little cold water, and place in a well aired coffee pot. Add the freshly boiling water, and boil five minutes. Let stand on back of stove ten minutes, Add one-half cup cold water.
NOTE—CoSee should be freshly ground and kept in air-tight cans. A favorite coffee is 2-3 Java and 1-3 Mocha.
CHOCOLATE.
1 qt. milk, or
1 qt. milk and water
mixed,
cup sugar,
2 oz. chocolate.
NOTE—One ounce chocolate equals one small square.
Melt the chocolate over hot water, or in the oven, add the sugar, and then the hot liquid slowly. Boil five minutes directly over the heat; beat well and serve. If the sweet chocolate is used, omit the sugar.
COCOA.
1 cup milk,
1 cup cold water,
2 teaspoons cocoa,
2 scant teaspoons sugar.
Scald the milk. In a sauce pan put the cocoa, sugar and cold water. Boil one minute, then add it to the scalded milk. Taste, and add more sugar, if needed.
TEA.
1 teaspoon tea,
1 cup freshly boiling
water.
Pour the water on the tea in an earthen teapot. Let stand five minutes, strain and serve.
FLAXSEED TEA.
1 tablespoon flaxseed,
1 tablespoon sugar,
Juice of 1 lemon,
1 cup cold water.
Wash the flaxseed thoroughly, put it with the cold water into a sauce pan. Let it simmer one or two hours. Add lemon juice and sugar to taste. Serve hot.
COLD DRINKS.
* * *
ICED TEA.
Strain freshly made tea into glasses one-third full of cracked ice. Sweeten to taste. A slice of lemon may be added, seeds removed.
LEMONADE.
1 lemon.
4 tablespoons sugar,
2 cups water.
Extract the juice of one lemon with a lemon squeezer. Add the sugar and water and stir till dissolved. Add chipped ice if desired.
NOTE—The water may be poured over the sugar boiling hot, in which case, cover and allow to stand until cool, and then add the lemon juice.
ORANGEADE.
Follow same rule as for lemonade, adding a little lemon juice.
LEMONADE FOR 150 PEOPLE.
5 doz. lemons, squeeezd,
1 doz. oranges, sliced,
1 can or a fresh pineapple,
6 pounds sugar,
6 gallons water,
Ice.
The rule is one pound of sugar to every dozen of fruit. If pineapple is fresh, add one more pound of sugar. Mix sugar with fruit and juice, and let stand. When ready to serve add water and ice, to keep cool.
NOTE—The sugar and some water may be boiled to a syrup, allowed to cool, and the fruit and juices added afterward.
LEMON WHEY.
1 cup hot milk,
2 teaspoons sugar,
1 small lemon.
Heat the milk in a double boiler, add the juice of the lemon. Cook until the curd separates, then strain through a cheese cloth. Add the sugar. Serve hot or cold.
RHUBARB WATER.
Wash the rhubarb, cut in one-half inch lengths. Put into a bowl, add the peel, sugar and boiling water. Cover and set away to cool. Strain and serve cold. Pink stalks will give the water a pretty color.
GRAPE CORDIAL.
¼ cup grape juice,
1 teaspoon lemon juice,
¾ cup cold water,
Sugar to taste.
Mix sugar with strained grape juice, add lemon juice and water. A slice of orange or pineapple may also be added.
ALBUMENIZED MILK.
½ cup milk.
White of 1 egg.
Put white of egg in a tumbler, add milk, cover tightly, and shake thoroughly until well mixed.
EGG NOG.
Beat the yolk of one egg, add one tablespoon sugar, and beat until light. Add one-half cup of milk. Beat the white of the egg well and fold it in lightly. Add one-half teaspoon vanilla or a little grated nutmeg.
MANHATTAN COCKTAIL.
1/3 whiskey (Sheridan rye),
1/3 Vermuth bitters,
1/3 water.
And add a dash of angostura, apricotine and orange bitters, and a slice of lemon peel.
Sweeten to taste.
WASHINGTON PUNCH FOR 12 PEOPLE.
One-half pineapple, sliced fine and sprinkle liberally with granulated sugar. Add one-half bottle Rhine or Moselle wine, and set aside for twenty-four hours to ripen; then strain and add two bottles Rhine wine, one bottle claret, and the remainder of the pineapple, sliced fine. Just before serving, add one quart champagne. Either use a large piece of ice to cool, or have the wines ice cold before mixing.
EGG MILK PUNCH.
One egg, three teaspoons fine sugar, fill half full ice, one wineglass brandy, two tablespoons St. Croix rum, fill with milk, shake well and strain into large glass, grating nutmeg on top.
CHAMPAGNE PUNCH FOR 12 PEOPLE.
3 qts. champagne,
¼ pt. maraschino,
½ pt. imported brandy,
¼ lb. loaf sugar,
2 lemons, sliced fine,
2 oranges, sliced fine,
Or any fruit in season. If not sweet enough, add more sugar. Just before using, add a large piece ot ice.
CLARET CUP No. I.
3 lemons (juice),
6 tablespoons sugar,
1 sherry glass curacoa,
1 slice cucumber rind, and
a bunch of fresh mint,
3 pts. claret,
1 pt. apollinaris,
1 finely sliced orange.
strawberries, pineapple.
CLARET CUP No. 2.
1 pt. claret,
1 cup sugar,
1 pt. sparkling Moselle,
Juice of 1 orange.
1 slice cucumber rind,
1 pt. apollinaris.
POUSSE CAFE.
crême de café,
crême de menthe,
apricotine or vanilla.
Pour the café first and slowly add apricotine or vanilla and then the mint.
ORANGE JULEP.
Peel very thin one-half fine orange rind, put it into a glass with a little finely chopped ice, two teaspoonfuls of powdered sugar. Stir two minutes to extract the oil. Fill the glass with chopped ice, two sprigs of fresh mint, one small teaspoon of crême de menthe, four tablespoonfuls good whiskey—Sheridan rye is the best.
MINT JULEP.
Large Thin Julep Glass—Dissolve one teaspoon fine sugar in water, one dash Maraschino, one glass whis- key or brandy, as preferred, four or five sprigs mint held to side of glass, leaves up. Fill up with fine ice and do not bruise the mint. Trim with fruits. If preferred mint can be bruised, but above is the regular Southern julep.
FRUIT SYRUPS.
Fruit syrups may be bottled and kept on hand when needed. They are made by boiling sugar and water to a syrup, then adding the fresh fruit juice; cooled and diluted with cold water, when served.
BOTTLE WAX.
Equal parts of beeswax and resin. Melt them together, and dip the corked bottles into the hot mixture until the corks are covered.
LEMON SYRUP.
1 cup sugar,
cup lemon juice,
1 pint water.
Boil sugar and water to a syrup twelve minutes without stirring after sugar is dissolved; add fruit juice; cool, and dilute with water to taste when serving. Lemon syrup may be bottled.
UNFERMENTED GRAPE JUICE.
10 pounds of Concord grapes,
3 pounds sugar,
1 cup water.
Heat grapes and water in kettle until stones and pulp separate. Strain through jelly bag; add sugar, heat to the boiling point and bottle. This will make one gallon of juice. Seal the bottles. When served, dilute one-half with water.
Or steam to the boiling point the raw pressed and strained grape juice in bottles and seal.
GRAPE JUICE CORDIAL.
Use Concord grapes. Wash the grapes and pick from stems. Cover with water and put them up to boil, stirring from time to time until the seeds are free. Pour into a cheese cloth bag, and press out the juice. To each quart of juice, add one pound of sugar; heat again, and when at the boiling point, pour into hot bottles, cork, and seal. More or less sugar may be used.
BLACKBERRY CORDIAL.
One case blackberries, add a little water and heat thoroughly, then strain through cheese cloth. To every quart of juice add one pound sugar, and whole cloves and cinnamon (in a small bag). Boil until it thickens, remove from fire and cool, and add whiskey or brandy, one cup to a quart of syrup. Bottle and seal.
(Continues...)
Excerpted from The Settlement Cook Book 1903 by Simon Kander. Copyright © 2005 Dover Publications, Inc.. Excerpted by permission of Dover Publications, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Chapter I: Rules for the HouseholdFood Classified
Proportion of food Required
Relative Value of Foods
Measuring
Setting the Table
Placing the Dishes
Waiting on Table
To Clear the Table
Washing Dishes
To Build a Fire
To Dust a Room
Chapter II: Beverages
General Rules
Milk
Composition of Milk
Sterilized Milk
Filtered Coffee
Boiled Coffee
Chocolate
Cocoa
Tea
Flaxseed Tea
Cold Drinks
Iced Tea
Lemonade
Orangeade
Lemonade for 150 People
Lemon Whey
Rhubarb Water
Grape Cordial
Albumenized Milk
Egg Nog
Manhattan Cocktail
Punch for 12 people
Egg Milk Punch
Champagne Punch
Claret Cup
Pousse Café
Orange Julep
Mint Julep
Fruit Syrups
Bottle Wax
Lemon Syrup
Unfermented Grape Juice
Grape Juice Cordial
Blackberry Cordial
Grape Wine
Dandelion Wine
Chapter III: Bread
Composition
General Rules
Bread
Small Loaf of Bread
Bread Twist
Bread Sticks
Rolls
Rye Bread
Soft Graham Bread
Entire Wheat Bread
Potato Split Biscuits
Steaming Brown Bread
Boston Brown Bread
Brown Bread
Gingerbread
Currant Bread
Soft Corn Bread
Toast
Crisped Crusts
Water Toast
Milk Toast
Croutons
Crisped Crackers
Chapter IV: Kuchen
Yeast Cake Dough
Coffee Kuchen
Schnecken
Kuchen Tarts
Good Kuchen
Berliner Pfann Kuchen
Filled Walnut Kippel
Bundt Kuchen
Savarin
Apple Kuchen
Poppy Seed Filling
Cheese Filling
Blueberry Filling
Chapter V: Mixtures with Baking Powder
General Rules
Baking Powder Biscuits
Rolled Biscuits
Short Cake
Wheat Muffins
Cornmeal Muffins
Popovers
Lemon Puffs
Corn Cakes
Griddle Cakes
Rice Griddle Cakes
Cornmeal and Rice Griddle Cakes
Waffles
Sugar Syrup
Chapter VI: Fried Cakes
General Rules for Cooking in Deep Fat
To Render Beef, Goose or Duck Fat
To Render Butter
Doughnuts
Fried Potato Biscuits
Crullers, or Snowballs
Hesterliste
German Pancakes
Potato Pancakes
Matzos Pancakes
Corn Fritters
Fritters
Pineapple Fritters
Fritters Souffle
Chapter VII: Cereals
Digestion of Foods
Composition of Cereals
General Rules
Rolled Oats or Wheat
Cornmeal Mush
Fried Mushes
Baked Corn Cakes
Fried Corn Cakes
Cracker Gruel
Steamed Rice
Chapter VIII: Eggs and Omelets
Composition of Eggs
General Rules
Soft Cooked Eggs
Hard Cooked Eggs
Egg Vermicelli
White Sauce
Curried Eggs
Steamed Eggs
Poached Eggs
Creamy Omelet
Foamy Omelet
Omelet with White Sauce
Omelet with Flour
Bread Omelet
Orange Omelet
Chapter IX: Soups
Beef Juice
Beef Tea
Soup Stock
Vegetable Soup
Beef Soup
Mulligatawny Soup
Potato Soup
Tomato Soup
Split Pea Soup
Cream of Potato Soup
Cream of Asparagus
Cream of Tomato Soup
Cream of Barley or Rice
Crabfish Cream Soup
Oyster Stew
Cream of Oyster Soup
Farina Balls
Matzos Balls
Noodles
Chapter X: Fish
Composition of Fish
General Rules
To Bone a Fish
Fried Fish
Sauted Fish
Broiled Fish
Planked Fish
Baked Fish
Boiled Fish
Sour Fish
Filled Fish
Baked Fish with Sardelles
Pickled Herring
Sauces for Fish and Meat
Lemon Sauce for Fish
Sharfe Fish Sauce
Fish Sauce with Mayonnaise
Mayonnaise Dressing
Sauce Maitre D'Hotel
Sauce Hollandaise
Tartare Sauce
Sauce Bernaise Delmonico
Tomato Sauce
White Sauce
Horseradish Sauce for Soup Meat
Fricassee Sauce
Chicken Madeira Sauce
Sauce Allemande
Mint Sauce
Chapter XI: Meat
General Rules
Pot Roast
Roast Beef
Pan Broiled Chops
Scraped Beef
Hamburg Steak
Beef Loaf
Broiled Steak
Steak for Oven
Steak in Casserole
Fillet of Beef
Boiled Tenderloin
Braised Beef
Stewed Mutton
Veal
Veal Cutlets
Gulash
Mock Brids
Mock Roast Duck
Warmed Over Meats
Roast Beef with Gravy
Potato and Meat Pie
Hash
Casserole of Rice and Meat
Rissoles
Croquettes
Scalloped Meat
Chicken a la Waldorf
Poultry
Roast Chicken
Stuffing for Poultry
Chestnut Stuffing
Gravy for Roast Chicken
Birds in Casserole
Stuffing for Squabs
Pickled Meat
Smoked Goose
To Preserve Goose Meat
Hasen Pfeffer
Chapter XII: Vegetables
Composition of Potatoes
Boiled Potatoes
Mashed Potatoes
Baked Potatoes
Potato Balls
Boston Brown Potatoes
Franconia Potatoes
Saratoga Potatoes
French Fried Potatoes
Warmed Over Potatoes
Duchesse Potatoes
Lyonnaise Potatoes
Scalloped Potatoes
Surprise Balls
Potato Cakes
Potato Puffs
Vegetables
Onions, Carrots, Cabbage, etc.
Boiled Green Corn
Flemish Carrots
Asparagus
Asparagus Hollandaise
Artichoke Sautes
Stewed Tomatoes
Stuffed Tomatoes
Mushroom Sautes
Broiled Mushrooms
Baked Onions
Chestnut Vegetables
Baked Beans
Cauliflower
String Beans
Spinach
Sauces for Vegetables
What Sauces Contain
White Sauce
Yellow Cream Sauce
Brown Vegetable Sauce
Sweet Sour Sauce
Chapter XIII: Salads and Salad Dressings
General Rules
French Salad Dressing
Sour Cream Dressing for Lettuce
Vinaigrette Dressing
Boiled Dressing
Boiled Mayonnaise Dressing
Mayonnaise
Salad Dressing
Delmonico
Sauce for any Pudding
Lemon Sauce
Kirsch Sauce
Wine Sauce for Pudding
Hard Sauce
Chapter XVI: Ice Cream and Frozen Puddings
General Rules
Vanilla Bean for Ice Cream
Ice Cream for One
Vanilla Ice Cream
Chocolate Ice Cream
Caramel Ice Cream
Coffee Ice Cream
Chestnut Ice Cream
Peach Ice Cream
Strawberry Ice Cream
Maple Ice Cream
Chocolate Sauce for Vanilla Ice Cream
Sherbet
Fruit Ice
Lemon Ice
Lemon Milk Sherbet
Orange Frappe
Creme de Menthe Ice
Champagne Sherbet
Frozen Puddings
To Mould Frozen Mixtures
Simple Frozen Pudding
Strawberry Parfait
Café Parfait
Frozen Nesselrode
Pink and Yellow Frozen Pudding
Frozen Coffee Pudding
Lalla Rookh Cream
Frozen Strawberry Pudding
Frozen Chocolate Pudding
Frozen Macaroon Pudding
Frozen Kiss Pudding
Frozen Diplomat
Frozen Egg Nog
Chapter XVII: Pastry--Pies
General Rules
Pie Crust
Murberteig
Apple Pie
Lemon Pie
Orange Pie
Custard Pie
Pumpkin Pie
Prune Pie
Mince Meat
Almond Tarts
Apple Strudel
Apple Charlotte
Chapter XVIII: Cakes
General Rules
Rules for Cakes with Butter
Cheap Cake
Plain Cake
Layer Cake
White Cake
Gold Cake
Old English Fruit Cake
White Fruit Cake
Fruit or Wedding Cake
Blitz Kuchen
Devil's Cake
Coffee Cake
Sand Torte
Molasses Cake
Ada's Carmel Cake
Ada's Carmel Frosting
Sponge Cakes
Rules for Sponge Cakes
Cheap Sponge Cake
Sunshine Cake
Sponge Cake
Angel Food
Potato Flour Cake
Chocolate Cake
Delicate Zwieback
Seven Layer Cake
Orange Cake
Chapter XIX: Tortes
Rules for Baking Tortes
Mocha Torte
Walnut Torte
Walnut-Date Torte
Date Torte
Kiss Torte
Almond Torte
Daisy Torte
Potato Chocolate Torte
Himmel Torte
Rye Bread Torte
Chocolate Torte
Filled Torte
Farina Torte
Hickory Nut Torte
Hazelnut Torte
Zwieback Torte
Nut Torte
Moss Torte
Lady Finger Torte
Poppyseed Torte
Mushkazunge
Martzepan Torte
Cheese Torte
Chestnut Torte
Chapter XX: Cake Frostings and Fillings
Plain Frosting
Orange Frosting
Lemon Icing
Colored Frosting
Boiled Frosting
Maple Sugar Frosting
Chocolate Frosting
Nut Frosting
Whipped Cream Filling
Custard Filling
Almond-Custard Filling
Chocolate Filling
Caramel Filling
Nut or Fruit Filling
Walnut Filling
Chapter XXI: Cookies, Kisses
Plain Cookies
White Cookies
Cocoanut Cookies
Jumbles
Butter Cookies
Good Cookies
Fruit Cookies
Chocolate Cookies
Peanut Cookies
Spiced Cookies
Molasses Cookies
Anise Cookies
Cardamom Cookies
Clove Cookies
Rocks
Lebkuchen
Springerlie
Pfeffernusse
Chocolate Drop Cakes
Cream Puffs
Kisses
Kisses with Whipped Cream
Nut and Fruit Kisses
Cocoanut Kisses
Hickorynut Kisses
Macaroons
Almond Kisses
Chocolate Kisses
Cocoa Kisses
Date Macaroons
Cinnamon Stars
Almond Bows
Peanut Macaroons
Chapter XXII: Confections
General Rules
Peanut Candy
Molasses Candy
Vinegar Taffy
Daisy Cream Candy
Cream Taffy
French Cream Candy
Colored Stock Dough
Walnut Creams
Chocolate Cream Drops
Maple Fondant
Fondant Candies
Cocoanut Balls
Chocolate Fudges
Peppermint Wafers
Butter Scotch
Chocolate Caramels
New Orleans Pralines
Orange Sticks
Spanish Paste
Glaced Nuts or Fruits
Compote of French Chestnuts
Marrons Glaces
Chocolate Sausage
Popcorn Balls
To Sugar Popped Corn
Salted Almonds or Peanuts
Chapter XXIII: Luncheon and Picnic Dainties
Oyster Cocktail
Sweetbread Cocktail
Patties
Goose Liver Patties
Cucumber Jelly
Sandwiches
Anchovy Butter
Peanut Butter
Crawfish Butter
Pate de Foie Gras
Sardellen Butter
Sweetbread Sandwiches
Boston Brown Bread Sandwiches
Stuffed Olive Sandwiches
Lettuce Sandwiches
Sardine Sandwiches
Cheese
General Rules
Toasted Crackers and Cheese
Cottage Cheese
Cheese Sandwich Filling
Cheese Balls
Chapter XXIV: Cooking, Preserving, Canning Fruit
Baked Apples
Apple Sauce
Rhubarb Sauce
Stewed Prunes
To Prepare an Orange
Jelly
Preparing the Juices
Filling the Glasses
Cranberry Jelly
Crabapple Jelly
Raspberry and Currant Jelly
Preserves
Tomato Preserves
Grape Marmalade
Strawberry Preserves
Quince Preserves
Orange Marmalade
Canning Fruit
General Rules
Canned Pineapple
To Boil Fruit for Canning
To Steam Fruit for Canning
Table for Canning Fruit
Chapter XXV: Pickling
Pickled Cherries
Brandy Peaches
Pickled Peaches
Sweet Pickled Beans
Ripe Cucumber Pickles
Sweet Sour Pickles
Green Tomato Pickles
Chili Sauce
Cold Catsup
Tomato Catsup
Mixed Pickles
Estregan Pickles
Dill Pickles
Summer Dill Pickles
Small Dill Pickles
"The Settlement" Cooking Classes
1st Lesson
Measuring
Setting the Table
Washing Dishes
To Build a Fire
Coffee
Scalloped Apples
2nd Lesson
Toast
Soft Cooked Eggs
Hard Cooked Eggs
Egg Vermicelli
White Sauce
3rd Lesson
Poached Eggs
Steamed Eggs
Creamy Omelet
Foamy Omelet
Orange Omelet
4th Lesson
Mashed Potatoes
Onions, Carrots, Cabbage
Tomatoes, Asparagus
Vegetables with Sauce
5th Lesson
Croutons
Potato Soup
Tomato Soup
Cream of Potato Soup
Cream of Tomato Soup
6th Lesson
Sugar Syrup
Rolled Oats
Rolled Wheat
Cornmeal Mush
Fried Mush
7th Lesson
Rice Pudding
Cornstarch Mould
Rice Snow Balls
Stewed Prunes