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175 Choice Recipes Mainly Furnished by Members of the Chicago

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175 Choice Recipes Mainly Furnished by Members of the Chicago ^'^ 175 Choice Recipes MAINLY FURNISHED BY MEMBERS OF THE J CHICAGO WOMEN'S CLUB PUBLISHED FOR THE BENEFIT OF the: club KIINDKRQARTKN ^ JAN 3 1887^^ CHICAGO S/^V?-^^^^ CHARLES H. KERR & COMPAN'" 175 Dearborn Street 1SS7 y^-k^ Copyrighted by CHARLES H. KERR & COMPANY CONTENTS. PAGE Brown Bread 5 Breakfast Dishes y Soups 13 Fish 20 Entrees and Meat Rechauffe 25 Meat and Fish Sauces 30 Croquettes 33 Oysters 34 Vegetables 36 Salads and Salad Dressings 38 Pies 43 Puddings 45 Custards, Creams and Ices 50 Pudding Sauces 61 Cake 63 Preserves 71 Pickles 73 Beverages 76 NOTE. It was not the aim of the compilers of this book to furnish a complete guide to housekeeping, but to collect such rich, rare and racy, as well as time-honored, recipes as have never been given to the public. To these we have added some from well-known books because of their great excellence. Fully aware that by adding the recipe to be found on the last page of the book we have laid ourselves open to the charge of inconsistency, we have done so because we believe that the prophet should not be without honor in her own country. Our thanks are due to the friends who so cordially responded to our request for the " choicest recipe." Kindergarten Committee. 175 CHOICE RECIPES. BROWN BREAD. Steamed Brown Bread. 2 full cups of Indian meal. 3 level cups of rye meal. I cup of molasses. I teaspoonful of soda, dissolved in a very little boiling water. I quart of milk. Salt. Steam four hours. Mrs. J. P. Odell. Graham Bread. I quart of sour milk. Soda enough to make it foam. I tablespoonful of melted butter. Salt to taste. Stir in graham flour enough to make a thick paste. This bread is good as an occasional and quickly-baked loaf. Flokenck R. Hartlett. 6 175 CHOICE RECIPES. Steamed Brown Bread. I cup of flour. ^ cup of molasses. I cup of graham flour. Pinch of salt. 1 cup of corn meal. i teaspoonful of soda. 2 cups of sour milk. Stir milk and molasses together; dissolve soda in a tablespoonful of warm water; pour in mould well but- tered and steam 3 hours ; remove cover and put in oven to dry yi hour. Mrs. E. H. Ball. Swedish Bread. 1 cup of butter. 3 quarts of flour. 2 tablespoonfuls of sugar. ^ cup of yeast. Let it rise over night, and add a little more flour in the morning; let it stand another hour before baking; brush the white of an ^^'g over the top, and sift over it a little sugar and cinnamon. To be mixed very thoroughly, and all the materials put in at once. Swedish Crust. Prepare like the above, only add still more flour in the morning; make it stiff enough to roll into very thin sheets, and omit the white of ^gg, sugar and cinnamon. Mrs. Lucy F. Furness. 175 CHOICE RECIPES. BREAKFAST DISHES. Cream Johnnycake. I pint of sour cream. 2 cups of cornmeal. 6 eggs. y2 cup of sugar. I teaspoonful of soda. A little salt. I cup of white flour. Cornmeal Buns. 2 cups of white flour. 2 beaten eggs. y^ cup of cornmeal. i cup of sweet milk. i^ cup of butter. 3 teaspoonfuls of baking y^ cup of sugar. powder. Bake in hot oven twenty minutes. Mrs. Frank Johnson. Oatmeal Mush. 1 measure of oatmeal. 2 measures of milk. 2 measures of water. Much or little salt, as your measure is large or small; in other words, salt to taste. Put in a farina kettle, the water in the lower part being boiling hot; boil two hours, or until the mush is all thick alike; then for the first time stir just enough to prevent part of it being thinner than the rest when it is turned out. If set to cool in a square dish or bright tin pan, it is delicious fried after it has cooled and thickened. F. M. Stkkli. 175 CHOICE RECIPES. Pop-Overs. 4 cups of flour. I tablespoonful of butter. 4 cups of milk. i teaspoonful of salt. Mrs. a. M. Rowk. Corn Bread. I pint of sweet milk. i egg. I pint of cornmeal. Butter size of an egg. I pint of wheat flour. 2 teaspoonfuls of baking I cup of granulated sugar. powder. Mrs. a. M. Rowe, German Potato Pancakes. I quart of peeled and grated raw potatoes. 3 well-beaten eggs. I cup of milk. 3 heaping tablespoonfuls of flour. I teaspoonful of salt. Use half meat drippings and half butter for greasing the griddle. Helen W. Affeld. « German Brod-Forte. 6 ounces of almonds, dried and pounded fine. 12 eggs. ^ pound of sugar. 4 ounces of citron. 3^ ounce of cinnamon. '4 ; 175 CHOICE RECIPES. 9 6 ounces of grated rye bread, dried in oven. I strip of sweet chocolate, grated. A little grated lemon-peel, if liked. Beat the I2 yelks to a cream with the sugar and mix chocolate and bread. Mix with the yelks and sugar all the ingredients exceft the bread, chocolate and whites of eggs. After they are well mixed, add the bread and chocolate gradually; lastly stir in the whites of lo eggs which have been beaten to a froth. The other 2 whites may be reserved for frosting. Bake i hour in a moderate oven. Helen W. Affeld. Breakfast Gems. 2 eggs. I cup of flour. I cup of sweet milk. A pinch of salt. Stir all together with as little motion as possible; beat- ing spoils it. Drop a spoonful at a time in smoking hot iron gem pans, which have been buttered ; bake 20 minutes in a hot oven. When taken from the oven they should be very hard, but in a few minutes will be soft and delicious. Julia C. Mann. Kate Coyle's Corn Bread. i^ cup of boiled rice. 2 large spoonfuls of sugar. 2 cups of white cornmeal. 2 eggs. I cup of milk. I teaspoonful of baking I large spoonful of lard. powder. Mix the cornmeal, rice and lard together and pour enough boiling water on them to saturate thoroughly add the milk, then the eggs (which must be well beaten), 10 175 CHOICE RECIPES. lastly the baking powder. Bake in a buttered pudding dish and serve in the dish with napkin round it. Flour may be used in place of rice. k. e. t. Codfish Balls. The codfish to be freshened by being placed in cold water and brought to a boil, which repeat a second time, and to a cup of fish add twice the quantity of freshly- boiled hot potatoes, one raw egg, a piece of butter the size of an egg. Season with pepper. Chop all together in a chopping-bowl until very light ; make up immediately into oblong shape, drop into hot lard and fry brown. Mrs. Gilbert Pryor. Bannocks. Mix thoroughly one cup flour and two cups white corn- meal, with a little salt. Pour on boiling water enough to wet thoroughly. Dip the hand in dry flour and pat the dough into a thin sheet on a buttered pan. Bake in a hot oven till quite brown and serve hot. A delicious toast can be made by splitting this ban- nock and pouring over it a dip made as for cream or milk toast. Mrs. Caroline M. Brown. Cream Puffs. 1 pint of milk. 3 tablespoonfuls of cream, 2 eggs. Flour enough to make of the consistency of pancake batter. Bake in new cups which have never been 175 CHOICE RECIPES. 11 washed (which never need to be buttered), or use old cups and butter them. Twenty minutes in a hot oven or 30 minutes in a slow one. Do not open the oven door while baking if possible. They will turn out of the cups a rich maho<;any brown, and will make alJelicious breakfast or supper dish, or an excellent dessert served with wine sauce. Kate E. Tuley. Huckleberry Breakfast Cake. 2 eggs, well beaten. Yi cup of sugar. 1 teaspoonful of butter. 2 teaspoonfuls of baking powder. I pint of flour. I pint of berries, freshly washed, to help moisten the flour. 1 tablespoonful of water. Bake in one pie-pan. L. G. Bedell. Kinsley's Corned Beef Hash. J^ pound of cooked corned beef, chopped fine. Double quantity in bulk of cold boiled potatoes, chopped fine. 3 drops tobasco pepper. ^ cup of water. 2 ounces of butter. Salt and black pepper to taste. Melt the butter in the water, add the other ingredi- ents, cook until thoroughly heated through, then put into a baking pan and place in the oven till brown on top. Serve with white sauce if preferred. 12 175 CHOICE RECIPES. Parker House Rolls. 2 quarts of flour, scant. >4 cup of sugar. I tablespoonful lard. i pint of milk. Yi small cake compressed yeast. Mix well the lard and flour and let it stand in pan from morning till night. Dissolve the yeast in ^ pint of warm milk, add an- other Yz pint of cool milk and the sugar. Push the flour one side and pour the mixture into center of pan. Cover lightly with the flour and let it rise all night. In the morning knead well and let it rise quite high, but not long enough to sour. Knead again, roll as thin as possible, cut out with large biscuit cutter, spread with melted butter, turn over the sides, let it rise ^ hour and bake. Helen Leeds Mitchell. A Good Cake for Breakfast or Tea.
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