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Washblrn-Grosby Co 1IJ5w H Published by WASHBLRN-GROSBY CO. r GOLD MEDL COOR 5OOR ^ Ifyou desire to send a GOLD MED- AL GODRBGDK similar to this, to 6ome friend, kindty refer to page Zf where you will find four extra coupons for this purpose, t t t t. a/7<?o?x>?x>a7)tcations fo WA5HBURN-CRO5BYCO. MINNEAPOLIS i T T T 1 MINNESOTA CONTENTS This Book has beenCbrefully Revised, Rearranged and Amplified Obtainable. f by the Best Talent Page Page 3 Schmier-Kaese ^1 Tables of Measures Ramequins 4^ Soups 41 6 Rarebits - Soups with Meat Stock ............................................. > 4 * 7 , Purees..................................................................... Canapes 8 Salad 42 Soups without Meat Stock ......................................... Dressings " 8 Salads 42 43 Bisques .................................................................. ...44-48 , Chowders................................................................ Vegetables Bread 49-50 . 9 Soup Garnishings and Forcemeats ......... .................... 10 Rolls 51 Meats. ...................................................... 52 Beef 11 Biscuit 52 Mutton and Lamb 13 Shortcakes Veal 14 Dumplings 16 Muffins 53 Sweetbreads : . 17 Griddle Cakes 56 Pork... 19 Waffles 56 Poultry. 5<> Game. 23 Doughnuts 58 25 Pastry Fish .. 27 Puff Paste 58 Shell Fish 58 Meat and Fish Sauces Plain Pastry ' ' 59 33 ' 34 Pies 58 Eggs Cake 60 Entrees .* 63 38 Frostings Forcemeats ". Cake Fillings 64 Quenelles Cookies > 62 Croquettes .-*. Cream Puffs and Eclairs 63 Crustades.'. 58 Meringue Shells 63 Patty Shells 64 Timbales 40 Puddings Sauces 65 Rissoles 40 Pudding 4" Creams, Custards, Etc 65 Aspics Etc 66 Fritters 35 Jellies, 4 * Ice Creams, Etc. 67 Savories - " 41 Pickles, Catsup, Etc 68 Souffle TABLES All measures are level; leveling done with back of a case knife. Standard tablespoon, teaspoon and half pint measuring cup are used. Flour, powdered sugar and soda should be sifted before measuring. To measure butter, lard, etc., pack into a cup or spoon and make level with case knife. For a half spoonful divide through center lengthwise. For a quarter spoonful divide the half crosswise. For an eighth spoonful divide quarter diagonally. Table of Measure Time for Vegetables A speck saltspoon. Greens Dandelions 1% hours. 4 saltspoons teaspoon. Spinach 25 to 30 minutes. 3 teaspoons tablespoon. String Beans 1 to 2 hours. 16 tablespoons cup. Green Peas 20 to 30 minutes. 2 gills cup. Beets 1 to 3 hours. 1 wine glass gill. 1 to 3 hours. 2 tablespoons butter ounce. Turnips 2 tablespoons granulated sugar ounce. Squash 1 hour. 4 cups sifted pastry flour pound. Potatoes, boiled 20 to 30 minutes. 3 cups sifted Gold Medal flour pound. Potatoes, baked 1 hour. 3 tablespoons sifted Gold Medal flour ounce. Corn 20 minutes. 2 cups granulated sugar pound. Carrots % to 1 hour. 2 butter cups pound. Asparagus 15 to 25 minutes. 2 cups chopped meat, packed 1 pound. Cabbage . 1 to 3 hours. 2 cups rice 1 pound. 1 cup corn meal 6 ounces. 1 cup stemmed raisins 6 ounces. 1 cup cleaned currants 6 ounces. Time for Broiling 1 cup stale bread crumbs..... 2 ounces. 10 size eggs, average 1 pound. Steak, 1 inch thick 4 to 6 minutes. % oz. bottle extract ...12 teaspoons. Steak, 1% inch thick 8 to 15 minutes. Fish, small and thin >. 5 to 8 minutes. Fish, thick 15 to 25 minutes. Table of Proportions Chickens ...20 to 30 minutes. I quart of flour requires 1% cup of butter, or butter and lard mixed for pastry, 1 quart of flour requires 4 tablespoons of butter for biscuit, 1 quart of flour requires 6 tablespoons of butter for shortcake, Time for Meats 1 quart of flour requires 1 cup of butter for cup cakes, quart of flour requires 1 level teaspoon of salt, Beef, underdone, per pound 9 to 10 minutes. quart of flour requires 4 teaspoons of baking powder, Beef, fillet of.. 20 to 40 minutes. quart of flour requires 1 pint of liquid for batters, Mutton, leg, per pound 10 to 12 minutes. measure of liquid to 3 measures flour for bread, Mutton, stuffed shoulder, per pound 18 minutes. of soda to 1 of sour milk, teaspoon pint Veal, loin of, plain, per pound 15 to 18 minutes. teaspoon of soda to 1 of molasses, cup Veal, stuffed, per pound 20 minutes. teaspoon of salt to 1 pound of meat. Pork, spare rib, per pound 15 to 20 minutes. Pork, loin or shoulder, per pound. 20 to 30 minutes. + Time lor Baking Liver, baked or braised ... 1 to 1% hours. Corned Beef, per pound 25 to 30 minutes. Loaf Bread 45 to 60 minutes Boiled to Rolls and Biscuit 10 to 20 minutes' (simmered) Beef, per pound 20 30 minutes. Graham Gems.... 30 minutes' Ham, per pound, after water begins to boil 15 to 20 minutes. Gingerbread 20 to 30 minutes, Bacon, per pound 15 minutes. Sponge Cake 45 to 60 minutes. Chickens, baked, three to four pounds 1 to 2 hours. Plain Cake 30 to 40 minutes. Turkey, ten pounds 3 hours. Fruit Cake 2 to 3 hours. Goose, eight pounds 3 hours. Cookies 10 to 15 minutes. Duck, tame 40 to 60 minutes. Bread Pudding 1 hour, Duck, wild 30 to 40 minutes. Rice and Tapioca 1 hour, Grouse, Pigeons, and other large birds 30 minutes. Indian Pudding 2 to 3 hours, Small birds 10 to 15 minutes. Steamed Pudding 1 to 3 hours. Steamed Brown Bread 3 hours, Venison, per pound 15 minutes. Custards 15 to 20 minutes, Fish, long and thin, six to eight pounds 1 hour. Pies \ 30 to 45 minutes, Fish, thick, six to eight pounds l^to 2 hours PJ- TI Pudding . 2 to 3 hours. Fish, small ...25 to 30 mi- op-overs, Hot and good for reakfast .TheBread,Rolls nd Pastry -will be a sue- ess for launch and Dinner. /Ve are well prepared. THE GUESTS ARE WELCOME. SHBURN -CROSBY- CO.- MINNEAPOLIS should be an important factor in the dietary of every During cooking a scum will rise on top of soup, which SOUPhousehold, the clear soups are used as stimulants to flagging contains coagulated albuminoid juices. These give to soups the appetites and as food of easy assimilation for both old and chief nutritive value. Many, however, prefer clear soup and young. The cream soups and purees are most nutritious and have them removed. hearty. Strain soup and cool quickly to avoid fermentation. A cake Soups are grouped into two main classes: soups made with of fat forms on stock when cold which excludes the air and should meat stock without meat stock. and soups made not be removed until stock is used. To remove fat, run a knife with stock are classified as follows : Soups made meat around edge of bowl and lift out the fat. If any remains, BOUILLON : Made from lean beef, clarified and seasoned. remove by passing a cloth wrung out of hot water around the Exception, Clam Bouillon. edge and over the surface. Save the fat for drippings. TO CLEAR SOUP : Allow the white and shell of 1 for CONSOMME : Made from more than one kind of meat, egg each of stock. Break beat break shell in highly seasoned with herbs and vegetables, usually cleared. quart egg, slightly; small and add to the cold stock. Set over the fire, BROWN SOUP STOCK : Made from lean beef browned and pieces, until is reached. Boil two highly seasoned. stirring constantly boiling point minutes, simmer twenty minutes, skim, strain through double Soups made without stock are as follows : thickness of white cheesecloth over a fine sieve. This is CREAM SOUP : Made of vegetables or fish, with milk and placed now to serve as clear to the a small amount of cream and seasonings. Always thickened. ready soup, simply heating boiling / point. If you wish to season soup more highly add seasoning to PUREE: Made by adding the pulp of cooked vegetables to stock before clearing. milk or cream. The milk is thickened with flour or corn starch THICKENING SOUPS: Soups are thickened with flour, in order to bind the solid and liquid parts together. Puree is cornstarch, or rice flour. Mix the flour with a very little cold generally thicker than cream soup. Stock is sometimes added. water or milk until it is a smooth paste. Then add more liquid BISQUE : Made from shell fish, milk and seasonings. until it can be poured easily into the hot soup. Cook the soup fifteen or twenty minutes after thickening is added. REMARKS Where butter and flour are used melt the butter and when flour Meat soups can be made from left-overs, scraps, trimmings, melted and bubbling stir in the quickly; cook together. of the let it bones, etc., from roasts and steaks, or from cheap cuts of fresh Then add gradually about a cup hot soup, cook, meats. For the latter select fore or hind shins, cuts from neck or thicken, and then stir it into the soup. Cook for 15 minutes. shoulder, or lower part of the round. Always select the tougher Soup may be thickened with bread instead of flour. The small parts, as they are richer in extractives and soluble albuminoids. bread should be dried and browned slightly and added to a of until soft crushed to a Use all parts of meat, bone, lean and fat, and in the proportion of amount stock, simmered and panada. two-thirds lean meat to one-third bone and fat. The meat fur- Then dilute with more soup. One-half cup of dried bread for a nishes the soluble albuminoids or muscle-making food and quart of finished soup will be quite as thick as most people like. for extractives rich in mineral salts and flavor. The bones yield up The German rye bread is excellent this purpose. gelatine and mineral matter.
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