Everywomans Cook Book

EVERYWOMAN’S COOK BOOK LEAGUE FOR WOMAN ’S SERVICE SAN FRANCISCO EV ERYW OMAN ’ S C O O K BO OK R EC IPES AND FOOD C OMBINATIONS FOR THE HOU SEHOLD COMP ILED A ND AR R ANGED BY HELEN M ! WELLS ‘ ’ Dietitia n Natio nal Leag ue fo r Wom a n s Service ‘ Formerly M yriam ! P rofesxor Inflitutional M anag ement ‘ ‘ rex el In ‘ mte P bil del bia D fii , a p P U BLISHED BY NATIONAL LEAGU E FOR W OMAN ’ S SERVIC E SAN FRA NCISCO 4 CA LIFOR NIA t' Y 0 \ \ 93 a 3 Copyrig ht 1 9 22 ’ National Leag ue fo r Woman 3 Service ! CIA6 9 1 8 8 1 P RINTED U N D ER THE DIR ECTIO N O F P E R SONAL SE RV IC E B UR EAU FL O R EN CE E . B ATE A LMA E . MAYN AR D SAN FRAN CISC O 1M » ! PR EFAC E N ORDE R to further carry out our policy of Service for Women the N ational League is publishing this little book to help all those women who are interested in good meals their preparation and service . Recipes alone do not constitute so a meal , we are i ncluding combinations of various foods i n various ways . The recipes we are publishing in this book are largely those which have been very popular in the Restaurant of the N ational ’ L . eague for Woman s Service The others are choice , family n t recipes which have o been published i n any form before . For more information along cu linary lines we recommend ! The Boston Cooking School Cook Book by Fannie Merritt Farmer fo r o And general use ; Fo d Cookery For The Sick , by M iss ! or for Farmer , l nvalid Cookery , by Sarah H ill , dishes for i nvalids . The menus here listed are very simple and designed for the t An small home which has but one servan or perhaps none . y of the menus might be prepared and served by the hostess herself t t wi hout making a disagreeable ask of meal preparation . TABLE OF CONTENTS Helps for Housekeepers Accompaniments Hors d ’ oeuvres Soups Breads Salads and Salad Dressings Lu ncheon Dishes Pickles and Preserves Vegetables [ ) esserts Cakes Simple Luncheon Menus Simple Dinner Menus Holiday Menus [ 5 ] HELPS FOR H OU SEKEEPER S t i es e All m easu rem en ts in hese rec p ar level. l th ci es are su icien t uan tit o r a am il o ix Al e re p ff q y f f y fs people. In o SALT t all co king , if is added to the food he fl avor will be improved . Foods t C HOCO T SA wi h LA E particularly need LT. A tt CI N NAM O N to C HOCO LATE li le added dishes greatly improves them , if the CI N N O N flavor of AM is popular at all with the family . EM O N ! U ICE LEM O N L added to all fruit dishes greatly improves them , the bri nging out the other fruit flavor . P I N EA P PLE LE M O N ! U I CE to B AN ANA A P PLE PEAC H or added , or salad keeps these fruits from turning brown . Fresh PI N EA P P LE and fresh P E AC HES added to a GE LATI N dessert will prevent that dessert from congealing . I f the fruit is cooked just a few minutes f r it may then be used o a jellied fruit sal ad or a B avarian cream . In making both YEAST and BA K I N G P OW DER breads and biscuits keep the dough just as soft as possible . j ust the opposite of this is true of pie pastry . The latter must be kept as dry as possible . In planning a menu do not have the same food appear twice ;that is ! do not or serve celery with the soup and then creamed celery as a vegetable , so tomato soup and then later tomato in the salad , or , as is often served , chicken soup when the meat course is chicken . Menus should n ot have too many strongly flavored foods or too many mildly flavored dishes , but have an even balance . With a mild meat , as chicken or veal , serve a strong vegetable or pickle or preserve , and with lamb or . high game serve some mild , neutral food M EAT Build all menus around the , instead of planning the vegetables , t . en rees , etc , and then adding the meat . Cook all GR EEN VE GETA B LES i n boi ling water and do not salt them until they R E are half done . DR I ED F U ITS and VEG TA B LES are put on to cook in the cold water in which they were soaked . ln M EATS for to cooking all , except soups , have i ntense heat at first i n order R seal the exterior and thus keep i n the j uices . educe the heat l ater as Fo r SO U PS intense heat toughens the albumin . , put the meat and bones n o in cold water and let them come very slowly to the boil . AC C OMPANIMENTS so up s t Wafers , bread s icks , croutons , celery , olives , pickles, cheese sticks , radishes, or very hot hard rolls . MEATS O ST E E — r Y R A B F Horseradish o horseradish sauce , orkshire pudding , catsup , Worcestershire or mustard . OAST O — or R P R K Apple sauce , cranberry sauce cranberry jelly , apple rings, or lemon ice . Sweet potatoes . — O ST LA r . R A M B M int sauce or mint jel ly, mint ice , cur ant jelly Peas — BO I LED M UTTO N Caper sauce . — D r r . A E o . B K HAM M ustard , pear and ginge conserve , currant jelly Spinach - O ST V E A L . R A Tomato sauce , dressing with celery , cranberry ice TE A K S— S M ushroom sauce ! browned) or creamed mushrooms , broiled or . bananas , horseradish horseradish sauce French fried potatoes — MEAT LOA F Tomato sauce . FOWLS — R O ST U C K A t . i A D pple sauce , curran jelly, bread sauce Creamed on ons . R H — an OAST C IC K E N Curr t jelly . B russels sprouts . BRO I E D H IC K E NS — o r e o . L C Currant grape j lly . M ushro ms R OAST U R K E Y— ffi T Chestnut stu ng , cranberry sauce , cranberry jelly cranberry ice . Onions . R O ST G S E— A A OO . pple sauce , cranberry sauce or currant jelly F I SH A slice o lem on alwa s shou ld accom an sh ! f y p y fi . ) — S O N E . A LM g g sauce Peas . M C K R — em on A E EL L butter . LIBU — HA T Hollandaise . FI LET OF O LE— S Tartar sauce . HAD— e S Parsl y , egg sauce , mushroom sauce . Corn bread . OYSTER S AND LA M S— C Horseradish , lemon . Celery . C A LL P S— S O Tartar sauce . SALADS R U IT— F Salt wafers , small sandwiches . Salted nuts . EAT— M Celery, cheese wafers . Olives . GE T B — Cheese E A LE . V straws , wafers Fl S Hé— Slice of lemon . Celery, ol ives , saltines . [ 7 ] H O R S D ’ O E U V R E S SARDINE CANAPES 1 can boneless and skinless teaspoon English mustard sardines 6 rings of stufled olives 6 rounds of bread toasted on H a r d c o o k e d egg white o ne side chopped very fine 4drops Worcestersh i re H ard cooked egg yol k pressed ! uice V2 lemon through a sieve Cayenne R to . ub sardines , Worcestershire , lemon j uice , cayenne and mustard a paste Place a thi n l ayer of this paste on the u ntoasted side of the bread . On the outer edge of the bread place a ring of the chopped egg white and just inside In that place a round of the grated yolk . the center pl ace a round of stuffed r for olive . This makes a ve y tasty first course a dinner where a fish course is not being served . CHEESE STRAWS R - t o n oll the paste for pie paste to one four h inch in thickness , spread it R011 o ne grated strong cheese . Fold this together , pressing edges firmly . to . R . fourth inch again . Sprinkle with cheese as before epeat this a third time - - e Cut i n strips one fourth i nch thick , one fourth inch wide and fiv inches P lace . long . cayenne on the top just before baking B ake eight mi nutes i n a h ot oven . M ake rings of some of the strips and pl ace two straws through o ne to ring make an attractive accompaniment for salads, soups , or cocktails . LOBSTER , CRAB , SHRIMP OR OYSTER COCKTAIL 2 cups of the sea food Dash of tobasco 1 CU O the O er P f hearts f cel y 3 tablespoons real h ot horse chopped finely radish » o r V. cup chili sauce catsup ! uice of 2 lemons V2 teaspoon salt to M ix the celery and the sea food .

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