cooking food guide

TOMATO BOUILLON

One quart tomatoes, one tablespoonful onion minced, one tablespoonful parsley minced, one tablespoonful lean ham minced, one tablespoonful butter, one pint water, six whole peppercorns, four whole cloves, one bay leaf, salt-spoon paprika, one egg, one tablespoonful sugar. When the whole mixture has thoroughly boiled, add sugar and salt to taste; brown the onion and parsley in the butter, add to the other ingredients; boil all ten minutes, then strain and cool; when perfectly cold stir in the white of one egg, then beat thoroughly with Dover beater, place on stove and stir constantly (to prevent egg from cooking) until the mixture comes to a boil. Stand a few minutes on the back of the stove, strain very carefully through a sieve covered with a cheese-cloth wrung out in hot water. Serve hot. This will serve five persons.

BOUILLON

Twenty-cent beef soup bone, ten-cent knuckle of veal, twenty cents’ worth chicken gizzards, seven quarts cold water. After reaching boiling point add one small handful salt; three or four whole peppers, onecarrot, one onion, one celery root, one turnip, one parsley root, one bay leaf, two or three whole allspice, one-half can tomatoes. Let boil slowly one day. Strain and skim.

RICE

Rice has been cultivated from time immemorial. While not so valuable a food as some of the other cereals, it forms the larger part of the diet of people in the tropics and in semi-tropical countries, and is used extensively in other places. It is eaten by more human beings than any other cereal; is not equal to wheat as a brain food, but worthy of the high place it holds in the estimation of mankind.

BAKED CHEESE

Three eggs, one cup bread crumbs, one pint milk (or little over),
one-half cup grated cheese, lump of butter size of walnut, pepper and
salt to taste. Soak the bread crumbs in the milk fifteen or twenty
minutes. Then stir with that the beaten eggs, butter, etc. Put into a
buttered baking dish and bake about thirty minutes.

TOLEDO CUP CAKE.

One-fourth cup butter, one-half cup sugar, one-fourth cup milk, one egg,
one small cup flour, one teaspoonful baking powder, one-half

teaspoonful
vanilla. Rub the butter and sugar to a cream, beat the egg light without
separating and put it in next, then the milk, a little at a time. Add
the baking powder and flour, and then the vanilla. Bake in little tins.

CURRANT AND RASPBERRY PRESERVES

Pick over six pounds of currants, wash and drain, put into a preserving
kettle a few at a time and mash, cook an hour and strain through double
thickness of cheese-cloth. Then return to kettle, add six pounds of
sugar, bring to boiling point and cook slowly twenty minutes. Bring
syrup to boil again, add one quart of raspberries, skim out raspberries,
put in jar, and repeat until raspberries are used. Fill jars with syrup,
and screw on tops.

CUCUMBER PICKLE

Place the cucumber in a stone jar. Make a strong brine, strong enough to bear up an egg; pour it over them boiling hot, let them stand over night, in the morning pour off the brine and wipe the cucumbers dry, put them in a preserving kettle and pour over them enough cider-vinegar to cover them; put in also the following spices for four hundred pickles: Two ounces whole cloves, two tablespoonfuls white mustard seed,several strips horseradish, four or five sticks cinnamon, coffee-cupful brown sugar, two ounces allspice, four small red peppers cut in small pieces and the seed taken out, three onions sliced. Let all come to a boil, boil for five minutes, and put boiling hot over cucumbers.

Icing

Whites of five eggs, one and one-fourth pound powdered sugar,
teaspoonful vanilla, a tiny bit of citric acid. Put all the sugar except
two ounces in a bright tin pan with just enough water to moisten well.
Place on stove to boil. While this is boiling beat eggs to a stiff
froth, then add the two ounces of sugar, a little at a time. Now try the
boiling syrup in cold water, as for taffy, and when brittle pour in a
fine stream into the eggs previously prepared, beating hard all the
time. Beat awhile and while cooling add vanilla and citric acid. When
nearly cold spread on cake.

APPLE PIE

Pare, core and cut five sour apples into eighths; place evenly in a pie
plate lined with the usual pie pastry. Mix one-third cup sugar,
one-fourth teaspoonful grated nutmeg, one-third teaspoonful salt,
teaspoonful lemon juice and a few gratings of lemon rind and sprinkle
over apples. Dot over with little lumps of butter, wet edges of under
crust, cover with upper crust and press edges together. Bake forty-five
minutes in a moderate oven.

WAFFLES.

Mix one pint flour, two level teaspoonfuls baking powder and one-half
teaspoon salt. Add one and one-fourth cup milk, three well-beaten egg
yolks, two tablespoonfuls melted butter and the whites of the three
eggs, beaten stiff. Grease the hot waffle iron and put in the batter.
Cook about one minute, then turn the iron and cook a little longer on
the other side. Serve immediately with butter and maple syrup or
marmalade.