The
A $ American COOK BOOK
Being a Collection Chiefly of Recipes of the Favorite Dishes
of Famous Ameri cans .
Compiled by G ERTRU DE FRELOVE BREBNER
The proceeds from the sale of this book are to be devoted of - to the relief disabled , needy and unemployed ex service men and their dependent families . As far as practicable , all work of preparing and selling the book is being done through the employment of ex -servic e men . Copies may be purchased at any book store or direct from to n the publishers at the price of per copy, delivered a y S address in the United tates .
1922 JU DY PU BLI SHI NG COMPANY 1922 Copyright , By Judy Publishing Company
AUG 1
I A6 8 1 $ C. 1 5 8 DEDI CATI ON This volume is dedicated to the principles of democracy and progress ; to the ex servi ce men who fought for these principles in the World War ; to those of their number who gave their lives ; and to those also of their num ber ounde i a e an ne , w d, d s bl d d edy, now in our mi dst . The publication of this book has been made p ossible through the generous aid of M I R R . NG E BE W. J . KL N G
President of Sheridan Trust 85 Savings Bank Chicago The ALL-AMERI CAN C 0 0 K B 0 0 K TABLE OF CONTENTS
Chapter C I . Griddle akes B II . reads I I B i I . iscu ts F IV . Sea oods
V . Canapés
VI . Soups M VII . eats
VIII . Salads X I . Salad Dressings X . Vegetables
XI . a . Miscellaneous XI I . Puddings X III . Pies X I V . Cak es Co okies
XVI F e nd B . rozen Dess rts a everages Jams and Pickles XV III . Confectionery XI X. Spoon Breads Helpful Hints G R E E T I N G S
EMBASSY OF THE UNITED STATE S OF AMERICA 20 1922 Rome , January , .
Mrs B Dear . rebner
F rom over the sea I send to you and to the of readers your proposed book , my hearty greet i ngs . S incerely yours , A ASHB RICH RD W U RN CHILD . F O R E W O R D
- i The object of the All American Cook Book s to assist , through its sale the wounded the unemployed and needy , ,
- s e . ex service men , especially tho e with dep ndent families All profits ac cruing to the publishers from the sale of this book will be under the careful supervision ‘ of a committee of c of C prominent itizens hicago , and receipts and expenditures subject to audit . This money will be given from time to time f - to the needy and dependent families o ex service men , which are brought to the attention of the committee by the American
A C C . Legion ssociation of ook ounty , Illinois It is intended particularly to relieve suffering and distress in a class of cases somewhat overlooked , namely , the destitute
f - families o ex service men who are in hospitals , but who have G not yet received compensation from the overnment . A It is sincerely hoped that every merican Legion Post , wherever located , will sell this book to carry out in its par ticul ar e t locality the obj ct mentioned , and to his end a special price will be named to the Post upon application to the pub i r l sh e s. Profits secured by a Post from such sales are to be distributed to dependent families in its locality , according to of the best judgment the Post . O of dau h nly through the courtesy the wives , mothers , g of ters , sisters and friends the men whose names appear within t o so this book have I been able compile it , for great was the response that I am encouraged to compile an annual F edition . rom every country in the world I have received recipes from famo us Americans who wishe d to assist me in t e this under aking . The letters and xcerpts are placed in the
' book to show the Spirit of co - Operation and the p ersonal inter of est the donors . The message from G eneral Diaz is one intended by him to be sent to the wounded boys in the U . S . P .
Hospitals throughout the United States , to be placed in the All Amerioan Cook Book . The Al l-American Cook Book has taken one y ear to - fi compile . There were twenty v e hundred letters written in
t o . N s sa order receive these recipes eedles to y, it was only o f a labor love, inspired by the beautiful messag es and thoughts of the friends who have made this book possible . This book has been realized financially through the kind K of r . S of . W . ness M J lingenberg, president the heridan r n B of T ust a d Savings ank Chicago . I am deeply indebted for hO e to him, , through his doing so , we p to be able to relieve many cas es of suffering and destitution throughout the United A r a C Mr e M . . s. W G . Stat s . lso to J mes L rowder and illiam Z etsche I owe a great deal of thanks as interested friends and e advis rs . May the American people enjoy reading the All- American
Cook Book as much as I have enjoyed compiling it . E E FREL B EBN G RTRUD OVE R ER . 1922 7 . Chicago , June , CHAPTER I .
G R I D D L E C A K E S
E co—nomy makes happy homes and sound nations . Instill it deep G eorge Washington .
E A WARR N G . H RDING President of the United States
of Mrs H (Through courtesy . arding )
Waffles
2 of 2 Two eggs , tablespoons sugar, tablespoons of butter , 1 o f 1 of t o teaspoon salt , pt . milk , flour make a thin batter, and 2 heaping teaspoons of baking powder . Beat eggs (yolks ) , and s add sugar alt , melt butter, add milk and flour, add milk and flour last ; just before ready to bake add beaten whites of ff eggs and baking powder . Bake on hot wa le iron .
THE WHITE HOUSE
Washington a 19 1921 M y , .
M Mr B y dear s. rebner
Mrs. Harding is very glad to comply with Ma your request of y seventeenth , and is there “ fore enclosing her recipe for Wafli es, with her best wishes for the success of the good cause you
represent . AL E C. M T N, r r Sec eta y . 10 THE ALL - AMERICAN COOK BOOK
O E O McRAE S e of Ar as C. a kans G V RN R T . , t t
Waffles
1 o f F 1 . . our eggs , beaten light ; qt of buttermilk , qt flour, 2 of e 2 o o 4 handsful corn m al , level teasp ns of soda , table f B w fi le o . a spoons melted lard , and salt to taste ake on hot
iron .
A A EA E C PT . R LPH RL N of B O . . Former Chief the ureau of rdnance , U S avy , now A F G a Ba C U . S . anchor uantan mo y , uba , tlantic leet ,
F F . U . S . S . lorida, lagship
’
E W . (Through courtesy of Capt . arle s chef, . H Johnston )
Raised Waffles
One 1 1 and cups of milk, teaspoon of salt , tablespoon of 1 o f 2 butter, yeast cake , 4 cup luke warm water, cups of 2 s of . flour, yolks of 2 egg and whites eggs Scald milk , add and ak salt , yeast c e in lukewarm water , add flour, beat thor
oughly, let rise over night ; in the morning add yolks to mixture and beat well ; add whites beaten stiff and bake same as other fi l s wa es. 1 . If whole yeast cake is u ed , will be ready in hour
EA M A H F R R AD IR L J . A. OOG EWER
C . W ommandant U S . Navy Yard , Puget Sound, ashington
Waffles
f One . o of mi 1 3 1 . pt flour, sifted times , qt lk , egg, 1 table of e ‘ spoon melted butter, V2 t aspoon of salt ; add flour to make b B on a thin atter . ake hot iron and serve with syrup .
M K MOO EA . . RH D A C S G merican onsul to tuttgart , ermany
Flannel Cakes
’ E No te : reci t r M ditor s This p was prepared by M s . oor h ead and taken from a cook book she wrote for the benefit of a B the Red Cross while loc ted in ritish India . THE ALL - AMERICAN COOK BOOK 11
of Beat 2 eggs into a bowl and add a teaspoon salt , a table of ilk 1 of Sp o on of sugar and pts . m with teaspoon cream of tartar and t easpoon of soda diss olved in it ; add flour to B on or make a thin batter . ake greased griddle frying pan ; H of Spread with butter and send to table hot . alf this quan tity is enough for 3 o r 4 persons .
E E A E A MA BRIG . G N R L D . . U LT N K A . S . Camp Knox , y , U . rmy
Health Gri ddle Cakes
ne - of e O cup of whole wheat flour, cup rye m al, V2 cup of bran about 11 cups of milk 2 tablespoo ns of ground dax , 4 , 1 o f 2 s of a seed, teaspoon salt , 3 eggs and tea poons b king mi . S a s s powder ep rate the eggs , beat yolk , add lk , alt and all a B the ingredients except the b king powder . eat and let the k batter rest an hour, then beat in ba ing powder, add whites of o r eggs and bake on hot griddle . Serve with maple syrup honey
A E C McCHOR CH RL S . D C W C . C. hairman, Interstate Commerce ommission , ashington , D
Potato Pancakes
F 2 1 o ive large , raw potatoes , onions tablesp on of salt and , , 4 eggs beaten to a froth . Grate onions and potatoes on very a 5 coarse gr ter ; add eggs and beat for minutes . Do not add l or mi k flour .
W S E . H . HOL S A C merican onsul, Gothenburg, Sweden Dixie Rice Batter Cakes k 1 o f 1 o f Ta e cup washed rice , pt . water, plac e in a sauce pan and boil with lid on until quite dry ; put into pan and mix in 1 of l of cup fresh mi k, 6 ozs . flour with 1 t easpoon of baking powder mixed with it , the well beaten yolks of 5 eggs pinch , 1 of of e salt , and AL cup best molass s . Work the paste well ; m ut on for into cakes , p hot griddle and bake until done . Serve hot with butter and syrup . 12 THE ALL - AMERICAN COOK BOOK
HANFORD McNI DER National Commander of the American Legion
' (Elected national commander of the Ameri can Legion at o on 2 1921 the Kansas City c nvention November , . Under his guidance the millions of devoted Americans who ofi ered their lives for their country in the world war will continue , in the of days of peace , to serve their country as citizens highest ideals . )
THE AM ERICAN LE GION M d B National Headquarters , eri ian Life uilding
Indianapolis , Ind .
Office of the National Commander 23 1921 November , .
Mr B : My Dear s. rebner Thank yo u very much for your letter of No mber 2l st v e . I certainly agree with you about our unem ployed ex - service men and we want to do every thing we can to see that they get properly taken
r l f ca e o . I only wish I had some recip e for your cook
- book , but I am just a bald headed old bachelor and what I know about co oking I am sure would no t help very much . I assure you I am with
you in spirit in the good work you are doing .
Very truly yours , A FO MacNI DER H N RD ,
National Commander . (Editor ’ s Note—I selected buckwheat griddlecakes and “ r Mr MacNider - t ust that . and other bald headed old bach el r i o s l ke the dish . )
Buckwheat Griddle Cakes
of o r Two cups buckwheat flour, cup of corn meal, if 1 of 1 1 wished white flour, teaspoon salt , 4 cup of molasses , , /g cake 1 of w of yeast , 4 cup luke arm water and teaspoon soda . s Mix buckwheat , corn meal and salt ; add di solved yeast cake , molasses and water ; beat well . Let rise over night . In the nd i e a . morn ng b at , add soda , beat again fry THE ALL - AMERICAN COOK BOOK 13
ASH O H . L . W INGT N C s E American on ul to Liverpool, ngland
May I also enclose a small cheque which I most heartily t wish it were possible to make many imes larger, and further on of m for extend , behalf y wife and myself, every wish the best success of your fine enterprise .
Faithfully yours , WA O H . L . SHINGT N .
Waffles
One l 2 pt . of sour mi k , tablespoons of sugar, flour to make a medium thick batter, stir well and set over night ; in the m 1 of orning add 2 well beaten eggs , tablespoon melted lard 1 o f B and teaspoon of baking p wder and a pinch o salt . ake on hot affl w e iron .
EA A M A M KE E R R D IR L R . . NN DY
B . R S . W C. Naval etiring oard , U Navy , ashington , D .
Fruit Griddle Cakes
Make a thin batter of 2 cups of fruit (raspberries or straw berries ) 1 egg 1 teaspoon o f baking owder 1 or 2 cups of , , p , l 1 mi k , flour to make a medium thick batter, and cup of sugar . Fr y like pancakes . 14 THE AL L - AMERICAN COOK BOOK
STATE OF MAINE OFFICE OF THE GOVERNOR
Augusta 1 5 921 . October 2 ,
B My Dear Mrs. rebner
Your letter of October twentieth addressed ” Mrs w to Governor and . Parkhurst as received ffi k r on at this o ce . Governor Par hu st died Jan l st uary 3 , last , and was succeeded by the Hon A l B . s orab e Percival P . axter of Portland Gov cruor Baxter is unmarried I am referring your let ’ o Ba ter t Miss Susan llou , who is the G overnor s
Housekeeper, and will be glad to send you a recipe from the E xecutive Mansion that the State
of Maine may be repres ented .
Sincerely, E E LAI T D R . P A G TRUD H S , A S r ssistant ecreta y to the Governor .
’ — (Editor s Note F orty-fiv e governors are represented in
- OK B K n THE ALL AMERICAN CO OO . The followi g letter asks representation for the Pine Tree State . ) A E 11 CH PT R .
B R E A D S
’ If you can t g et cream you might as well learn to love
$ k — l your sasser of skim mil J . C. Linco n .
O O A E OMA MA A H N R BL TH S R . RSH LL
Former Vice - President of the U nited States
’ Yo — u can furnish a recipe for me , only remember don t m oo ake it t rich for a poor Hoosier . “ eu That you know I approve of you and your work , I
close my check with this to buy as many books as it will , when ’ issued , and give with your compliments to some poor soldiers ” E E r 1922. wives . xce pt from letter, February 3 , The ditor -cd select the following recipe , in accordance with the request
Hoosier Salt Rising Bread In a deep vessel make a Sponge by mixing 3 cups of or of warm water new milk , 1 teaspoon salt and soda and
enough flour (about 2 tablespoons) to make a batter, cover A closely and set in a pot of warm water in a warm place . fter 6 or of hours ( less ) , add 1 qt . flour and enough boiling water or scalded milk ( or half and half) to make a smooth elastic n F dough , worki g it about V2 hour . orm loaves , put into but t ered fi he u baking pans , lling t m half f ll, let rise until the pans n 30 to 40 are nearly full, and then bake in moderate ove from i of . m nutes , according to the size the loaves To keep , wrap ’ in or As cloth place in stone jars . milk bread doesn t keep in hot f be well weather, a teaspoon o butter or lard may sub i for mi st tuted the lk . This bread may be eaten as soon as
baked . 16 THE AL L - AMERICAN COOK BOOK
A E oui E A O E . S the S a e of iana U . S . S N T R J . R N D LL, t t L s Mrs B of O a Through courtesy of . orah New rle ns
French Loaves
Make a sponge of 1 cup of compressed yeast and 1 table 1 1 spoon of sugar dissolved in A3 cup of lukewarm water . To cup of scalded milk add 1 cup of hot water and when luke 2 e B 5 . warm add to yeast and cups of flour . eat minut s Let n a 1 3 rise u til very light (takes bout hour) , add tablespoons 5 of melted shortening and teaspoons of salt . Stir in cups of flour ; knead until dough is smooth and elastic , using more
flour if necessary . Cover to let rise and when light (double
its bulk ) mold into F rench Loaves . Divide the dough in half 24 5 nt . and each half i o twelve , making loaves Roll each f e . s inch s long , taper each end Lay on grea ed pan su ficient s no o di tance apart t t o touch each ther, cover to let rise an k B . hour in warm place . a e real brown
A r U . . SE O EO E O of e a S N T R G RG W. N RRIS, N b ska on A F Chairman , Committee griculture and orestry
Bran Bread
Two of 2 of ranu cups bread flour, cups bran , cup of g 1 or 3 of lated sugar, cup of raisins 4 cup chopped nut meats , of of 1 teaspoon salt , 2 cups buttermilk, and level teaspoon of soda . Dry ingredients in order given . Stir buttermilk and Add soda until foamy . to above ingredients and mix thor 0 . B oughly Let rise 3 minutes in warm place . ake in a very s low oven .
MA O E E A EO E O E S J R G N R L G RG . SQUIR
A . . ffi S . W C Chief Signal O cer, U . rmy , ashington , D
Gluten Bread
of e 2 2 Two cups boiling wat r, cups of scalded milk , tea o f 2 of 1 1 c ke spoons butter, teaspoons salt , egg , 4 yeast a , 1 of t . Mix 4 cup of warm water and 3 cups glu en water milk , W , salt and butter . hen lukewarm , add dissolved yeast cake ,
beatenfi . egg , well and gluten Let rise , when spongy beat well,
. K e add enough more gluten to shape n ad, let rise , shape in
nd o . loaves , let rise a bake 1 h ur
THE ALL - AMERICAN COOK BOOK
a warm place to raise again . Then bake it . In summer use f a warm water instead o milk . It is well to add little saleratus A i . (dissolved in water) just before , set to raise the last t me little piece of butter mak es bread more tender .
A EA A M . AP R R D IR L H . S KN P ’ Through courtesy of Miss Knapp (Admiral Knapp s sister)
Coffee Bread
Mix 2 of 2 thoroughly cups flour, cup of sugar, and 1 o o f i tablespoons of shortening . To tablesp on this m xture add 1 tablespoon of sugar and 1 teaspoon of cinnamon . To 3 the rest of the mixture add teaspoons of baking powder, f 1 egg and 1 cup o milk . Put in pan and spread over it the 2 n . 5 . smaller mixture , pressing it down Bake mi utes
S A H . H RP A C to E S merican onsul dinburgh , cotland
Potato Raisin Bread
One a ye st cake , cup of warm water, cups of sweet 2 r of milk, tablespoons of co n syrup , cups mashed potatoes , of 4 of cups wheat or barley flour, tablespoons shortening , 1 of f cup raisins and 1 teaspoon o salt . Dissolve yeast cake and 1 tablespoon of corn syrup in lukewarm water ; add 1 cup of o flour and milk , potatoes , shortening and c rn syrup well
. W set . creamed Cover and in a warm place to rise hen light ,
. K add raisins that have been well floured , and salt nead t l M ligh ly and let rise again until double its bu k . old into w loaves and when light , glaze with egg diluted ith water and bake 45 minutes .
MA O E E A C. A E J R G N R L J . B IL Y A F t o U . S . . M rmy, H ward , aryland
New England Brown Bread
One cup each graham flour, white flour, yellow cornmeal, 1 of 2 cup Porto Rico molasses (black ) , cups of sour milk, 1 1 scant teaspoon of salt , heaping tablespoon of either brown or e i- white sugar, 1 very scant t aspoon of b carbonate of soda THE ALL - AMERICAN COOK BOOK 19
1 r dissolved in 4 cup of sweet milk . Grease a mold o a tightly e closed tin pail, fill with the above mixture and st am con tinuously fer 3 hours .
E M K E A F COMMAND R . . M TC L
B W . of N . C Department the avy, General oard, ashington , D
Nut and Raisin Bread
1 of 1 One cup of molasses, teaspoon salt , heaping tea f i or 2 i 2 spoon o bak ng soda ( teaspoons bak ng powder) , cups or mi 4 of t sweet sour lk , cups sif ed graham flour (or
ns 1 of . cups u ifted) , cup raisins , cup of chopped walnuts
Stir soda in molasses ; add milk , salt , flour and raisins and
B . nuts rolled in flour . ake about an hour
G - E A A A Arm an BRI . GEN R L M LIN CR IG U . S . y, Ft . Riley, K .
ne of of l O and cups cornmeal , cups white f our, f 1 of a cups o graham flour, cup coarsely chopped w lnuts , pinch of of salt , V2 cup brown sugar (no lumps ) , cup of molasses , 1 of 2 l 2 t easpoon baking powder, cups of sour mi k and tea S e spoons of soda dissolved in sour milk . ift baking powd r e Mix r with the whit flour . all ing edients and bake in a mod r e ate oven 1 hour .
E J . C. GR W American Minister to Switzerland
Oatmeal Bread
Fo 1 of 1 of ur cups of water, tablespoon salt , cup molasses , 1 tablespoon of lard . Place on the fire and wh en it begins to f B boil add 2 cups o rolled oats . oil 3 minutes when cool ; , 1 a s 1 of u add ye st cake di solved in cup l kewarm water, and 2 of K qts . flour . nead thoroughly ; let rise over night ; shape t l et . in o loaves , rise and bake hour
A E CH PT R III .
B l S C U l T S
A ’ light supper, a good night s sleep and a fine morning have often made a hero of the same man who by indigestion , a restless night and a rainy morning would have proved a — h rfi eld coward C est e .
M B U s Arm MAJOR G ENERAL O AR UNDY, . . y
1 of Take cup of yeast , 3 cups flour, teaspoon of salt , Mix 1 egg and 1 tablespoon o f lard . lightly and knead for a r few minutes . Roll quit e thin and cut into biscuits . Let ise hot 15 20 for about 3 hours and bake in oven to minutes . : 1 Yeast 2 cups of potato water, cup of mashed potatoes 1 of e (very fine ) , when cold add cake compr ssed yeast dis o in 1 s lved a cup of water, and cup of sugar . This yeast will e keep indefinitely if k pt in a cool place .
A T A EA C P . R LPH RL At A F Ba C . F U S . S . nchor Guantanamo y , uba , lorida, lagship
Parker House Rolls
Two cups scalded milk 3 tabl espoons butter 2 table , , 2 e s 1 1 spoons sugar, t aspoons alt , yeast cake dissolved in 4 u 3 f A cup l ke warm water, cups lour . dd butter sugar and , salt to milk when luke warm water ; add yeast and flour beat , thoroughly ; cover and let rise until light cut down and add , enough flour to knead about cups and let rise again after 22 THE ALL - AMERICAN COOK BOOK
the second rising ; take and toss slightly on a floured board ; knead well and roll out to inch thickness ; shape with biscuit cutter ; take a case knife handle dipped in flour and make a crease through the middle of each piece ; brush over one- half of each piece with melted butter, fold and press the edges to gether ; place in a well- greased pan one inch apart
1 15 e and let rise until light ; bake in a hot oven 2 to minut s .
M WO CO T H . . L T
A Counsul B b merican at il ao , Spain
B 1 - 1 eat egg , add scant tablespoon of lard, teaspoon of 3 a 1 m 2 f salt, t blespoons of sugar, cup of ilk , cups o flour 2 f o . B and teaspoons baking powder ake in medium oven .
MMA E LEE . O P WA E LT C ND R . RR N A A S ide to the ssistant ecretary , U . S . Navy Spanish Buns
One whole egg yolks of 2 e gs 3 of , g , 4 cups butter, cup of 1 l 3 light brown sugar, cup of sweet mi k , teaspoons of 1 of s baking powder, tablespoon Spice , and enough flour to t B e a . ffin make quit hick lather ake in mu rings or patty pans . F 2 rost with whites of other eggs , brown sugar and cinnamon .
M C M . E . FRE AN
A Counsul S merican , ydney, Nova Scotia
Brown Bread
One e 3 o of s 2 cup of molass s , 4 tablespo n oda , cups of sour
or 2 of 1 of milk cream, cups flour, cup each graham flour B 1 and corn meal . ake in a slow oven hour . THE ALL - AMERICAN COOK BOOK 23
FO E of ichi an CONGRESSMAN J . W . RDN Y, State M g m W M C Chair an , ays and eans ommittee
Graham Loaf
1 One of $ cup of brown sugar 1 cup of cup buttermilk , A, ,
- 1 of so da 3 r . molasses , teaspoon , cups of sifted g aham flour
S . team 3 hours . Do not remove the cover while steaming
- A F LA HLI E E E . McG C BRIG G N R L . N
f A r e W B C. Chief of Sta f, rmy Wa Coll ge ashington arracks , D .
1 of ne . O qt of flour, heaping teaspoon baking powder,
1 s of 1 1 of level tea poon salt , tablespoon of lard and cup
i Mix h ot m lk . thoroughly with the hands . Bake over open
or ru . fire or in quick oven . Serve with plenty of honey sy p
G E E WA CAM BE JUD D RD K. P LL of Chief Justice , U . S . Court Claims
Biscui ts from Dixie Land
S 4 n 3 ift cups of flour i to a basin and 4 teaspoon of salt , 6 a of rub level t blespoons lard well in with the hands , then of 1 of n add cup milk and cup water, gradually maki g a tifi K f s dough . nead thoroughly until the dough is per ectly h B f out . smoot , Turn on a floured board eat continuously or 30 minutes with the rolling pin folding over the dough as it ,
out . is flattened Roll into a sheet about inch thick, cut out with a small biscuit cutter, prick thoroughly with a fork 3 s e of time n ar the center the biscuit , and bake in a moderate oven hour .
CHA ES M A A RL . H TH WAY A C merican onsul to Dublin , Ireland
Parmesan Cheese Biscuit
Si oz of 3 s. 1 of ft flour and pinch red pepper on a board , ”
2 . 2 oz s. M rub in ozs of Parmesan cheese and of butter . ake 24 THE ALL - AMERICAN COOK BOOK
the 2 s 1 a hollow in center , put into this yolks of egg , teaspoon of stalk and 1 teaspoon of lemon juice ; work this mixture to a f R ou smooth , thick paste (stif ) . oll out very thin , stamp t in s small disc , place on floured baking tin , prick with a fork and
. W e bake in a low oven a few minutes hip a littl cream , mix with grated Parmesan cheese and pinch of red pepper and put a small quantity in the center of each biscuit just b,efore i serv ng .
B - E E A C W E E RIG G N R L . . K NN DY A “ . S . San F U rmy, Presidio , rancisco
Cheese Biscuit
of 4 of Two cups flour, teaspoons baking powder, cup 1 Mix of grated cheese and teaspoon of salt . and sift the dry Add ingredients ; work in shortening with finger tips . grad uall y the liquid mixture with a knife to a soft dough . Turn out on a floured board and roll inch in thickness . Cut with 12 1 5 e . a small biscuit cutter, and bake in hot oven to minut s
K W. W A . ILLI MS Former Assistant Secretary of war
Southern Beaten Biscuit
One . 1 of 1 qt of flour , teaspoon salt , large kitchen spoon of M lard . ake into a stiff dough with sweet milk or mi lk and W . B r for B ater eat with a weight o maul hour . ake in hot
over, but not hot enough to bliste r .
. S . SE A O A U N T R L . H . B LL , State of Delaware C s hairman , on the Di trict of Columbia Committee
Po tat o Split Biscuit
Bake 2 large potatoes ; while hot mash into a stonehead S 1 jar with a sieve . tir teacup of lard and butter mixed with , 2 beaten eggs and pinch of salt ; to this add 1 teacup of milk in which has been dissolved cake of yeas t and 1 tablespoon of Mix ’ sugar ; stir in 1 qt . of flour . this at 8 o clock ; add 1
. of 4 pt sifted flour to the dough ; let rise second time . At
CHAPTER IV
F I S H — Better is a small fish than an empty dish Proverb .
E A E A S E S a e of oui sia a U s S O J . . . N T R . R N D LL, t t L n
Louisiana Baked Fish 4 B Take a fish weighing between 3 and lbs . oil fish in a
off 5, C little water, pour water and pour over it sauce la reole
- and bake , after which slice several hard boiled eggs over it .
Serve hot . Sauce : Take 2 tablespoons of bacon fat or lard in an 2 iron skillet . When boiling hot cut into it coarsely chopped W t o one onions . hen this fries delicate brown push it to side and put in 2 tablespoons of flour . Stir this until it is a golden 1 of 1 brown , then add a little water and can tomatoes , clove of garlic chopped very fine , a little salt , cayenne pepper and black pepper to taste .
M F EEMA C. . R N S American Consul to Sydney , Nova cotia
Savory Shrimps
Melt 1 tablespoon of butter and add 2 or 3 drops of onion juice ; add 1 cup of cream and 1 cup of boiled rice . Shred 1 of shr1m s a can p , which have been well w shed in cold water, W and add t o mixture . hen thoroughly heated add half of a f cup o tomato catsup . Season with salt and pepper if necessary C or and serve on crackers or toast . ( ook in chafing dish double boiler . ) 28 THE ALL - AMERICAN COOK BOOK
NEW Sta e of I ndiana E A O . S U . S . S N T R H . , t
on Chairman , Committee Territories and Insular Possessions
Crab Creole
of 1 1 2 Meat large crab , or cup flaked crab meat ,
e 1 2 medium siz d tomatoes , or cup solid canned tomatoes , 1 2 onions , green pepper, few grains soda , tablespoons butter,
e 3 1 few grains cayenn pepper , 4 teaspoon salt , A; cup heavy cream , buttered toast . Chop the tomato , onion , and pepper Add fine . the butter and simmer until vegetables are soft ,
30 . about minutes Season , add the soda and cream , turn in the crab meat , let stand a moment to become very hot , and h fin c a . serve on the toast . This may be made in the g - dish be If desired the mixture may put in a buttered baking dish , to buttered crumbs may be strewn over the p , and it may be browned in a quick oven .
B - A E E E . O A RIG G N R L D . N L N
U . S . A C rmy , amp Travis , Texas
Fish Rarebit
One teaspoon butter , few drops onion juice , 1 tablespoon 1 n i 1 cornstarch , teaspoon salt , 4 teaspoo papr ka cup milk , , ' 1 fl aked co oked fish cup finely chopped cheese , cup cold , , 1 1 M egg , tablespoon lemon juice crackers . elt butter add , , onion juice , and then the cornstarch mixed with the salt and paprika . Cook a few minutes and then pour on gradually the e fish W milk , ch ese , and , stirring constantly . hen the cheese is melted , add the Slightly beaten egg , and the lemon juice . Serve on crackers .
MR W C . . J . ARR of C S Director the onsular ervice , Department of State
Codfish Balls
S o dfi h oak or parboil boneless c s . Shred cup and add to 1 cup of mashed potatoes add 1 teaspoon of butter dash , , of red pepper ; beat white and yolk of 1 egg separately until THE ALL - AMERICAN COOK BOOK 29
very light add the white last . Drop from a spoon into deep , fat and fry a delicate brown . Drain and serve at once .
E S a e of an a GOVERNOR H . J . ALL N, t t K s s
Baked Salmon Loaf
n 4 r O e can salmon , eggs well beaten , cup bread c umbs , Mix salt , pepper and butter to taste . all well and bake in loaf of an hour .
CA S a e of W omn GOVERNOR R . D . RY , t t y i g
Mock Fried Oysters
To 2 cups of cold boiled rice add 1 tin of sardines from which the bones and Skin have been removed . This will make l fiat a coarse paste . Ro l this paste into , circular cakes and o esters fry a delicate brown . Serve as you would fried y with tomato catsup .
MAJ - E E A B A G N R L R . L . ULL RD A ’ C . . . ommanding G eneral , U S rmy , Governor s Island , N Y .
Baked Halibut With Nut Sauce
B 3 . A oil till tender lbs of halibut ; cut fine and bone . dd 1 of 2 pt . cream and cups of bread crumbs from inside of bread ; B season with salt , pepper and paprika . ake in a bread pan lined with waxed paper ; put pan in pan of hot water and bake 1 3 t . Cu to 4 of an hour and serve in slices with nut sauce . S : One- auce quarter to lb . of well chopped , blanched 3 almonds , large tablespoons butter ; put in frying pan and A . dd of brown nuts chopped in it to this 1 pt . sweet cream and season .
CAP A E T . R LPH ARLE
Deviled Lobster
lobsters , teaspoon salt , cups white sauce , few . Two 1 grains cayenne , teaspoon onion juice , of a green pepper, 30 THE ALL - AMERICAN COOK BOOK
i Cut 2 . Spr g parsley, teaspoons lemon juice meat of lobsters in cubes ; chOp onion and pepper ; parsley fine ; mix and sauté 1 1 in butter ; make white sauce, tablespoon butter , tablespoon flour rubbed smooth ; add 1 cup boiling milk and stir smooth ; k i ru mix in all ingredients ; fill shells ; sprin le w th bread c mbs , dot with butter and bake .
K M . B . IRK A C F merican onsul to Rouen , rance
Crabs in Red Peppers
E 1 4 ight red peppers , pt . crab meat , tablespoons butter, 4 1 i tablespoons flour , tablespoon onion , salt , pepper, papr ka ,
1 . . mustard, cayenne , nutmeg , cup cream Parboil red peppers M ake a white sauce with butter, flour, cream and seasonings . Add crab meat , fill peppers with crab mixture , cover with e butt red and seasoned soft bread crumbs , and bake until crumbs are brown .
B G - E E A C McCAU LEY S Marine Cor RI G N R L . L . , U . . ps
’ Mr McC ule elli on s. a y s J ed Salm
Line a brick mold with stock jelly made rather salty and f r fl B ornamented with whites o eggs and t uf es . oil a piece of ll salmon nearly the size of mold , and when cold and je y is n set . o , put salmon in mold and fill up with more jelly Place e on e ice and serv turned out flat dish , garnished with chopp d f or Cut up jelly border . fish in vertical slices with very sharp knife dipped in hot water . : Cut in Sauce lemons halves , scoop out and fill cups of h lemons with s arp tartar sauce , which should be made green e of with spinach juice . Have sam number lemon cups as there one are guests in order that each may have .
WAS O H . L . HINGT N to E American Consul Liverpool , ngland
Baked Fillet of Fish li Two s ces of halibut cut from middle of fish , salt , pepper, ffi 2 . W lemon juice , melted butter, cups oyster stu ng ash and THE ALL - AMERICAN COOK BOOK 31
on on wipe fish . Place e slice a buttered fish sheet , brush with
melted butter, sprinkle with salt and pepper, cover with oyster ‘ n e t o stufii g . Plac second slice on p of oysters , season , and B 40 n brush with butter . ake minutes , basti g frequently with
melted butter, turning pan often in order that the fish may be
uniformly browned . Remove to hot platter ; garnish with or potato balls , parsley, and lemon ; Hollandaise , tomato , B échamel sauce .
B - E E A OWZE RIG G N R L R . L . H A F t B U . S . . rmy, liss , Texas
Scallop ed Oysters
W on ash oysters , drain and dry towl ; place a thin layer of a st le , but not dry, bread crumbs in shallow baking dish ; of put in layer oysters ; season with salt and pepper, a dash of powdered mace and dot thick with bits of butter ; repeat ; of have top layer with bread crumbs with dots butter . Do not D O moisten in any way . not use more than 1 cup of crumbs 1 f . o B ho to qt oysters . ake in t oven about 10 minutes or until S the oysters just begin to shed juice . erve very hot . You would never know it f or the same dish as the pasty wet , , as S tasteless dish usually known calloped Oysters .
34 THE ALL - AMERICAN COOK BOOK
M A P SE REAR AD IR L H . . HU
B . S . General oard , U Navy
Cheese Canapés
1 u - F C t bread in 4 inch slices , spread lightly with rench mustard , sprinkle lightly with grated cheese and finely chopped olives ; or brown in oven before Sprinkling with olives .
A OW E a A M . C . S . REAR D IR L T . J I , U N vy
Lobster Canapé
1 - Cut bread in 11 inch slices ; shape with doughnut cutter . 2 1 Cream tablespoons of butter , add cup finely cut lobster 1 of W meat teaspoon mustard , few drops of orcestershire ,
r 6 . S sauce , few g ains , and Olives finely chopped auté bread in butter and spread with above mixture .
CA T W WU RTZBAU G H P . . D .
Caviare and Tomat o Canapé
Place on a plate 1 medium sized leaf o f lettuce (white on ut head ) ; this lay 1 large slice of tomato . C a hole in center of tomato and set in of the white of a hard-boiled egg filled with caviare mixed with mayonnaise ; arrange around this and the tomato a ring of the yellow of egg mixed with mayonnaise . E vi CHAPT R . S O U P S
’ ld . A husband s wrath spoils the best broth . O Proverb
NEWTON BAKER
F ormer Secretary of War
Jellied Boui llon (F or Hot Weather) M 1 U se 1 boullion cube or a teaspoon of aggie bouillon , to 2 of cup of boiling water . Jelly by using tablespoons gelatine F B as . to the quart . lavor desired reak into pieces and serve in cups .
ALBERT FALL Secretary of the Interior
Soup Made With Mexican Frizole Beans
1 of Put qt . well cooked beans through a colander ; add f . o 1 qts sweet milk , heaping teaspoon of butter (if beans have been cooked in clear water without seasoning , which is the best way) , a little grated onion , if desired, and pepper and salt . Let come to a boil . When served Sprinkle a little grated
- n 2 f a d o . hard boiled egg over each plate , slices lemon It s Should be the consistency of cream soup not too thick . U e , 2 or 3 for eggs the measurements given . 36 THE ALL - AMERICAN COOK BOOK
BRIG -GENERAL DOUGLAS MacARTHU R M A S . G W U . Commanding eneral est Point , ilitary cademy
Mulligatawny SOup i 1 2 S x of cup of onion , tablespoons cups chicken stock , 4 4 o f 1 chopped cooked ham cloves 1 tablespoon carrot , tea , , Of 1 spoon curry powder teaspoon chopped parsley, salt , pep , n 2 per and cayen e to taste , cooked chicken , cups of tomatoes , 1 l cup boiled rice , and sliced cup chopped green apple , 4 M and 5 lemon . elt a little butter cook vegetables in it for Add n minutes . remaining i gredients , except lemon , and cook
hour . Serve garnished with the sliced lemon .
O E O M C MEC EM of M x co G V RN R . . H , New e i
New Mexican Vegetable Soup
F or 6 2 2 2 1 m people take onions carrots turnips , s all , , c 1 parsnip , head of elery , 4 head of cabbage , handful of 1 of 1 string beans and green peas , clove of garlic and chop of them very fine and put to cooking in 1 qt . hot water ; then 1 f W o e . add pod red chil , whole hen all have been cooked tender they should be run through a coarse Sieve back into d - of A d 1 . the water in which they were boiled . pt rich soup 1 stock , cup of canned or ripe tomatoes run through a colander, , and 2 raw potatoes grated on a coarse grater . Salt to taste , adding a teaspoon of orégano , and let the soup cook slowly for several hours , adding hot water occasionally as required to keep it the desired consistency . Serve steaming hot .
THE ODORE JAECKEL A C B F merican onsul , ordeaux , rance Pumpkin Soup
ne 2 O . . 1 lb of pumpkin , glasses of water pt of sweet , of 1 of milk, butter, Size egg , teaspoon of salt 2 tablespoons , 1 of u sugar, and tablespoon tapioca . C t the pumpkin into small pieces , after peeling off rind and put in a sauce pan , 2 C with glasses of water and 1 teaspoon of salt . ook slowly over a slow fire for 1 h our ; mash fine and press through a n 1 f colander ; return the pumpkin to the fire addi g pt . o milk , , 10 . C butter, sugar and tapioca ook for minutes , or until it THE ALL - AMERICAN $COOK BOOK 37
e thickens . Serve with small pieces of toast which hav been fried in butter .
S O U . 8 . a REAR ADMI RAL M . L . BRI T L, N vy C U . S . High ommissioner in Turkey
Okra G umbo
f in 1 . o One chicken , cut up and fried , qt okra chopped f cob 1 of 1 . o small pieces , doz ears corn , cut from , pod
o fin . red peppers , ut e, and chopped onion Put all in soup pot and and stir until nearly done ; add 2 qts . of boiling water f B n 2 . o cook 4 hours . efore removi g from stove stir in qts
S . ripe stewed and mashed tomatoes . erve with boiled rice
A J . J . BRITT IN American Consul- General
Velvet Soup
ix 1 6 S medium sized onions , large tablespoon of butter, cofi 6 ee cups of boiling water, teaspoons of minute tapioca , f 2 of o . S cup cream , and yolks eggs lice the onions and fry in butter until all but black , add water, pepper and salt , nd 20 S a cook minutes . train through a hair sieve ; bring to 1 A 0 . dd a boil , and add tapioca , cooking minutes more yolks D O . beaten in cream and serve . not boil after cream is added
U . A O OMAS ER I . S SEN T R TH ST L NG, State of South Dakota
Cream of Tomato Soup
of One pt . tomatoes after passing through sieve ; add pinch of soda, boil well , then add pepper and butter and 1 table of B . 1 . of spoon g rated cheese efore serving , add qt sweet 1 f o . e milk and 4 teaspoon salt If a thicker soup is d sired , add 1 of teaspoon cornstarch dissolved in cold milk .
MAJ - E E A W ‘ E M . . E r G N R L C N VILL , U . S . a ine Corps
Peanut Soup m 1 1 . of of Put qt ilk in a double boiler ; add A; pt . peanut 1 butter, small grated onion , and 1 cup of finely cut celery ; THE ALL AMERICAN COOK BOOK
2 M 1 cover and cook slowly 0 minutes . oisten teaspoon of n cornstarch in a little cold milk and add to hot soup , stirri g i it until it is smooth and thick ; strain , and serve hot , add ng 1 teaspoon of paprika last .
CA T W. M C OSE P . . R i Commandant , U . S . Naval Distr ct , Cavite , Philippine Islands
Oni on Soup
S b 1 2 tew into a double oiler for hour large minced onions , 1 f 6 . s . o . ozs of butter , alt and pepper , and qt soup stock Into cups of milk stir 4 well beaten eggs and 3 tablespoons of
m . C Par esan cheese ook until creamy , but do not boil ; add t o it quickly onion and stock and serve at once .
PAMER C. O. S A C M S merican onsul to edan , umatra
Oatmeal Soup f o 1 . Two tablespoons of butter, cup oatmeal , qt of
1 . water , bay leaf, and salt and pepper ; meat extract if desired
B e r . rown the oatmeal in the melted butt r , stir ing it constantly A dd . S . cold water gradually , and the bay leaf eason to taste B 1 oil hour .
. B S C . HUR T
A C - C merican onsul General , Habana , uba
Bouille-Baiss e h W lbs . of fis . 2 Take 6 such as hitefish , sole , carp , etc 5 , , 0 6 4 2 e 2 to 3 mussels , onions cut in parts , strained tomato s , 2 of lemon of bay leaves slices , a drop of the juice orange peel , l , 4 ff cloves tied in a little bag, salt , pepper, sa ron and finely Cu 1 . . t chopped parsley , and pt of bouillon the fish in small pieces and put all ingredients together in a sauce pan , stirring 1 of until hot ; then add pt . olive Oil and water to cover the C whole . over the sauce pan tightly and put it over a quick 4 e 3 of fire to boil for 0 minutes . Plac about slices bread on of each plate remove the bag cloves , and pour the contents of the sauc, e pan over the pieces of bread serving as a soup , , THE ALL - AMERICAN COOK BOOK 39
or a first course . To be really Southern F rench a little garlic may be
added . Small pieces of lobster as well as a few shrimps make
a savory addition .
E A O OMAS E I S ate of ou h a o a U . S . S N T R TH ST RL NG, t S t D k t
Corn Soup
n of 1 . O e qt . can corn boiled in pt of water ; strain , and 1 of 1 . add qt of milk , teaspoon of sugar , teaspoon salt ,
2 tablespoons of butter and 1 tablespoon of flour well blended . e n 1 Just b fore servi g add well beaten egg and a little parsley .
CK W. W. BRUNSWI A t o F merican Consul La Rochelle , rance
Vegetable Bouillon 3 4 1 1 Take carrots , leeks , potato , medium sized turnip , 1 of 2 onion , a small bunch cherville , and cubes of sugar ; place 2 t a e these in a kettle containing q s. of boiling w t r ; add salt 2 v e e and cook Slowly for hours , then strain , removing all g 1 o of 1 of tables , then add tablespo n butter and tablespoon A 10 . con tapioca llow it to boil minutes longer, stirring it stantl 10 S y the last minutes . erve hot .
A MI TH C. R . N S A C B merican onsul, Ghent , elgium
Calves Liver with Mushrooms
ne of 1 f O . . o and V2 lbs calves liver , A; lb mushrooms , large 1 of piece of fresh butter , salt , pepper , and teaspoon Liebig il or Borr . e Put the meat in a d ep pan with the butter, salt and pepper and let it cook until it is tender, removing it when cooked to the oven to keep in a warm place until used . Next , clean and cut the mushrooms in small pieces and drop them to ou W in the meat juice , which y add the juice of a lemon . hen the mushrooms are cooked , take them out and thicken the or orril sauce with a little flour, adding the Liebig B last of all . Slice the meat and put it on a hot dish and pour the mush S room gravy over it . erve with mashed potato croquettes . 40 THE ALL - AMERICAN COOK BOOK
A McKI NLEY S ate of llinoi E O W. B. U . S . S N T R , t I s
Mushroom Soup
- of One half lb . mushrooms , cup of butter, V2 cup of
2 of 1 . . flour, qts . stock , pepper and Salt to taste, pt of cream
Cream the butter, add the flour and stock . Put the mush rooms through the grinder and add to the soup . Just before serving add 1 pt . of whipped cream .
fi o This is the best stu y u ever put in your mouth . i ’ (F rom Senator McK nley s letter . )
FRANK BOHR C American Consul to Cienfuegos , uba
Celery S oup 4 n 1 . O e cup of chopped celery (enough for persons) , pt e B of hot . water , add more as n eded , until cooked tender oil w n do n to about cups of water or less , the add the milk to the desired richness ; salt , butter and pepper to taste . This is a very nourishing soup .
A E v11 CH PT R . M E A T S
ld The healthiest feast costs the least . O Proverb .
A S WILL R . H Y
Mr (Note : This recipe was sent while . Hays was Post
- master G eneral of the U nited States . )
Baked Ham
1 of Take good sized cut ham , stick cloves over the top nk B and spri le generously with brown sugar . ake Slowly in un l oven ti done .
I A J . . BRITT IN
A - W Man C merican Consul General , innipeg , , anada
Scallops of Veal
Cut veal steak into individual portions and pound until
F r 1n . tender . y butter until brown Remove from the pan and in add more flour and butter, stirring enough boiling water Add to cover the meat . a bay leaf, salt and pepper and replace the scallops in the sauce . Cook for hour slowly , keeping one it closely covered . Remove the scallops and place each f Add to th e e on piece o buttered toast . sauce an gg yolk e which has been beat n into a cup of cream . Pour over the meat immediately . THE ALL - AMERICAN COOK BOOK 43
O S W . S . H LLI A C - G e merican onsul neral , Lisbon , Portugal
' Stufi ed Suckling Pig
Rub the skin of the suckling pig with a thick cloth , dipped in boiling water . Then take the tripe away , rub the pig with t but er, fat , pepper, salt , garlic , cover with lemon and let remain like that 4 or 5 hours before putting it in the oven .
- Cut the pluck in pieces (small) and add potatoes , hard boiled eggs , parsley, onions , pepper , and a little water, and . put it on W a it i OR the fire . hen it is ready , t ke the fire and add stoned
tufi . olives to it . S pig with this mixture and place in oven
O E O C MEC EM S a e of ew Mexico G V RN R M . . H , t t N
Pozole Taken from New Mexican Cooking
S N ew M elect a good piece of exico pork , and cut up into F r 4 of . 2 small pieces for cooking y onions and cloves garlic , chopped fine , in a tablespoon of lard or dripping and add the 2 f or e pork , about lbs . av rage meal , and let it blend with Add 1 onions and garlic . teacupful of hominy or hulled corn of for each lb . meat and chile pulp (see sauces ) in the propor of 1b of tions V2 . 1 teacupful to each meat , laurel leaf and 1 L tablespoon of pulverized orégano , salt to taste . et this
. S cook slowly until meat is tender hould be served piping hot . not Tomatoes may be added , if desired , but are essential .
E M M . . CGUIRE 0 S N ’ B ’ S A E enior at l Representative uck Privates ociety . . F . ,
ne lb of O and s. pork and veal cut up 3 large onions , , 2 5 F S ” stalks celery , tablespoons uji auce , 2 tablespoons 1 molasses , 2 tablespoons catsup small raw mushroom 2 table , , B A . . 1 Spoons flour oil meat until tender llow pt . of juice 2 , tablespoons bacon fat . Have the pan hot and fry meat with “ ” 2 F S 5 s tablespoons uji auce (fry minute . Add celery ) , onion and mushrooms and other 3 tablespoons of Fuji Sauce ” 60k Ad 1 0 d . 5 minutes ) . pt of meat juice molasses catsup ( , , 15 . S and thickening and cook minutes erve with rice . 44 THE ALL - AMERICAN COOK BOOK
E A O MO I S SHE AR S a e of exas U . S . S N T R RR PP D , t t T
Chile Con G ame
1 f a 2 1 of . o One pt . chile beans , lb round ste k , onions ,
of 1 . can tomatoes , teaspoon of salt , and V2 teaspoon of paprika r 1 w e Cut the steak in st ips inch long, inch id , let brown out fi in frying pan . Skin the meat , add to the fat the nely Add chopped onions and cook until soft . tomatoes and heat Add i to the boiling point . beans , without liqu ds , the salt , and S 3 . paprika and pour over the meat . immer gently hours
EA A M A A C. N R R D IR L B . BRY
' Re B U . S . Naval tiring oard
Mexican Tongue
One 1 of 1 fresh beef tongue , cup vinegar, cup brown 1 . 1 im sugar, doz whole cloves , V2 cup raisins , sliced lemon . S 4 the mer tongue for hours day before using . Peel and return to the liquor and let it stand in it over night to get cold . Drain and place in casserole wi th the sauce made of the vinegar , n B a . 3 sugar, cloves, raisins d lemon ake slowly hours .
MAJ - E E A G A B G N R L J . . H R ORD C of S ff A S . Deputy hief ta , U . rmy
Baked Ham
One e of tabl spoon each flour, brown sugar and mustard . of on Rub and mix into a thick slice ham each side . Cover 1 with milk and bake in oven hour .
CHARLES HATHAWAY A C merican onsul , Dublin, Ireland
Meat a la Rivi ere
One . a 2 2 oz lb of ste k , medium sized onions s. butter , , V2 or 1 lb . can of tomatoes lb . fresh ones , a little stock and flour k . s thic ening Put butter in aucepan , melt and add onions peeled and sliced, salt and pepper to taste . Stir in thickening A and breakfast cup of stock . dd meat (removing all bone
. C and 6 and gristle) over close simmer slowly hours . Add THE ALL - AMERICAN COOK BOOK 45
n S C 20 . tomatos and little hot water . ook mi utes erve with rice or macaroni and tomato sauce .
S E McMI LLI . . N C American Consul to Port Lima , osta Rica
Spanish Steak
F ry flank steak in Crisco or butter until brown ; take out and put into baking pan and season with salt and pepper .
. S o S s . lice onion and . fry brown in frying pan pread nions over 1 of B steak and over it pour can tomatoes (juice and all) . ake
1 . in a slow oven about hour, basting often
OF E DR . L . N R
N o 0 D U . S . . 3 . C P . H rexel Hospital hicago , ,
Pot Roast lb of 1 s. 1 . Two and sirloin beef , tablespoon drippings , pt boiling water 1 tablespoon flour 1 chopped onion salt and , , ,
. W . pepper to taste ash , season meat , and sprinkle with flour i Heat the fat and fry onion in it until light brown . Place on meat in pot , brown all sides , pour on boiling water and l Add simmer S owly until tender . a little boiling water from A time to time to keep from burning . little stewed tomato i s placed on meat hour before serving adds to t flavor .
Thicken gravy with flour .
BR G - E E A M AL I G N R L U . G . c EXANDER
. Arm U S . . C s W y , amp Lewi , ashington
M rs S Through courtesy Of . J . tuhr
Tamale Loaf
’ One can strained tomatoes 3 cloves of garlic Grandma s , , S ” l bs . panish Pepper, of fresh pork chopped fine 2 large , , A d 1 . d Of 1 o f onions , salt to taste cup milk , cup yellow co rn 3 1 meal , eggs , can corn , pt . stoned ripe olives 3 tablespoons , v 1 o C oli e oil , tablespo n butter . ook mixture 15 minutes and e 1 then put in pan and bak hour . 46 THE ALL - AMERICAN COOK BOOK
B I e f Ohi o E A O . . W S a o U . S . S N T R F LLI , St t
Roundsteak Breasteau
Make a cream sauce of 1 tablespoon each of flour and 1 or l butter until smooth add pt . of white stock , mi k ; cook , f 3 r . 1 o to smooth g avy To the sauce add pt . ground steak , At cups of bread crumbs , salt and pepper to taste . last 3 B in ffi moment add eggs beaten to a froth . ake buttered mu n C ffi B 20 tins set in cold water . over with para n paper . ake M 2 1 . minutes . Serve with more sauce . akes cakes
MA EA WOO of CO ESS E O. E a h NGR N . L TH R D , S t te Uta
Beef a la King 1 One . . lb of round steak , green and teaspoon of salt Cut the steak in small or large pieces and put in fryin g pan with enough fat to brown ; when browned add enough water 3 f Ad to let simmer about 4 o an hour . d thickening of 1 table of 1 f B n Spoon flour and Cup o milk . oil a few mi utes and serve hot with mashed potatoes .
M E J . B . ILN R A C N F s Ont . C merican onsul to iagara all , , anada
Philadelphia Scrapple
Take 5 lbs . of fresh pork cover with water add 1 heaping , , of tablespoon salt , and boil until the meat separates from the bone . Remove the meat from the kettle straining off the , r liquor and eturn to the kettle . Then add to liquor enough TO 1 to make qts . this add chopped onion and a little sage if desired , then stir in enou gh corn meal to make a mush that will Slice when cold . When the meat has been stirred t oo in have meat chopped , not fine, put into kettle and boil all together for an hour or so more being very careful not to W , scorch . hen thoroughly done turn out in square pan and , , when cold cut in Slices and fry a delicate brown .
EAR A MI A COW E R D R L T . J . I S N M Ai ecretary and Treasurer , avy utual d Association Pork Chops a la Mo de Cut 1 chops about inch thick, parboil and roll in cracker
e s . crumbs and gg , doing it twice Season with salt and pepper , THE ALL - AMERICAN COOK BOOK 47
l lay in baking pan , p ace a small piece of butter on each chop ,
1 . put on cover and b ake until brown . Scald pt of sweet l 1 of mi k, stir into a cream made up of tablespoon each butter 2 and flour, adding tablespoons of chopped parsley and a
r e . little g ated nutmeg . Pour over chops just b fore serving
E A CAME O S a e of Ari ona O . U . S . S N T R R . H R N, t t z
Tenderloin Steak
Cut steak 2 inches thick from the middle of a fille of , t
F or 6 2 . beef, and flatten with a cleaver . steaks , mix lbs of mashed potatoes 1 tablespoon finely grated horseradish and ,
gill of cream in a saucepan over an extra hot fire ; when hot , 2 work in egg yolks , season with pepper, salt and grated nut M of meg , and remove from the fire . ake this mass as many balls as you have steaks and flatten the balls to the same thickness as the steaks , dip them in egg and crumbs and fry to a golden color in butt er . Drain and keep hot . Peel and 1 s l core large sour apple , cut into lices , dip in flour and mi k , A of on fry in butter . rrange slices prepared potato hot dish , a put the steaks , fried r re on top of each brush over with , , 1 meat glaze , and top each with fried apple , fried mushroom head on top . Pour some hot tomato sauce around the base .
Serve hot .
EA A M A P H E R R D IR L H . . US
B . . General oard, U S Navy
Roast Suckling Pig A 3 6 pig from to weeks Old is best for roasting . Leave out the the pig whole and wash inside and , chop liver and mix with equal quantities of bread crumbs and mashed pota A 2 . dd toes chopped onions , a little parsley , salt and pepper to 2 1 taste ; mix into a paste with beaten eggs , lump of butter 1 f h . S t e and cup Of milk tu f pig with this dressing . Sew it 2 M up and bake about to hours , basting frequently . ake f W a gravy with the stu fing and the drippings . hen the pig on or is done , put a platter, put a lemon apple in its mouth ; serve with the sauce and lay on platter sprigs Of parsley and any attractive garnish . This is a delicious dish if properly prepared . 48 THE ALL - AMERICAN COOK BOOK
BE E MO COL . T . NTL Y TT
A Attache F merican Military , Paris , rance
How to Cook a Ham
Soak the ham in cold water 24 hours then was h thoroughly .
Put it in a boiler with skin side up and cover it with cold water .
n so Put it o slow fire , that the water will come to a boil very
gradually . Once the water has come to a boil, it should be
for 2 allowed to simmer slowly about hours , after which it
f or 3 should boil more quickly 2 or hours , according to size of e the ham . In any case , when ver a fork can be stuck in
or readily to the bone , in any place , when the hough comes
loose , remove the boiler from the fire , and let the ham cool i ts own . W off in water hen cool , remove , and take skin care
: 1 of fully . Prepare the following basting cup sherry sub stitut e of C and cup brown sugar . over the ham with stale
bread crumbs , stick in cloves all over ham . Put in moderate
oven and baste with the mixture until a brown crust is formed .
S or erve hot cold .
Note : The method above is used in Virginia and Mary
for land , and while primarily intended Virginia ham, it may successfully be used with any other variety .
50 THE ALL - AMERICAN COOK BOOK
L M E O . S C C. . H ITH R,
- A S . o S U . Chief C ordinator , General upply , rmy
Ham Piquant
4 mus ne . O lb thinly Sliced cooked ham , teaspoons dry tard, cold milk as needed, cupful grated Parmesan cheese , 1 Mix s . dash cayenne , 4 tea poonful black pepper the mustard to a thick paste with the milk and the seasoning . Spread on this the ham , sprinkle each slice with cheese , tie with a of in string in the form a brick , and bake a moderate oven till the ham -fat is melted basting now and then with the fat , W a . s it runs out into the pan hen cold , remove the string and cut in slices downward through the layers .
E BA H . F OS T R IN of M Director, Bureau ines , Interior Department
Spanish Ragout
I nto a frying pan put 2 tablespoons of olive 0 11 ; when 2 be hot drop in chopped onions , and boil until brown , but careful not to burn ; when brown add 1 can of tomatoes ; boil 2 w hot drop in chopped onions , and until bro n , and until
- slightly, then add scraps of cold boiled or toasted left over
or . S . chicken , beef, lamb eason and thicken Serve hot with
r1ce.
OL F MO OW S Ar C . . J . RR , U . . my
American Ravioli 2 Two cups chopped cooked meat , 1 onion , eggs , cup of of flour, quart can tomatoes , salt , pepper, and red pepper of 2 of to taste , few drops onion juice tablespoons butter , , of Run cup drippings or lard . meat through chopper, season 1 with salt , pepper , red pepper, moistened with egg well beaten . B of eat the remaining egg , add pinch salt and as much flour on as the egg will take up , then toss a board and roll very Cut 4 - thin . in inch squares , place an equal amount of meat and a small piece of butter on each square and press the corners together with a little water . Place the drippings or lard in a saucepan ; add the sliced onion and fry until a golden brown ; then add the tomatoes , and season to taste . When the sauce is boiling drop in the ravioli quickly, cover lightly THE ALL - AMERICAN COOK BOOK 51
min 10 uteS . S and cook . Serve hot prinkle grated cheese over
the top if desired .
A J MES J . DAVIS Secretary of Labor Meat Dish
of Grind together lb . of round steak , lb . pork and 1 s 1 onion . Season to taste . Place in a teamer . Take box of 10 on of O macaroni, cook minutes , place top the meat . ver
1 of . S this pour can tomatoes team hours .
A WA SO S e of r . S E O T. E . i U . S N T R T N, tat Ge o g a
’ S enator Watson s Meat Pie
n of Mix 2 O e . pound best round steak , ground fine with it i W good dashes tobasco sauce , f; teaspoon orcestershire sauce , o B salt and pepper t taste . eat an egg thoroughly ; dip the meat ' cakes in this roll in cracker crumbs dip in egg again and , , , roll again in cracker crumbs (to insure no grease getting in F r n cake) . y brow in deep fat , drain and serve .
A A C PT . R LPH EARLE
Ba C . F F U . S S . Guantanamo y , uba ; lorida ( lagship ) Lamb Chops a la Marseilles
Pan broil 6 French chops on each side ; cover the cooked side in the mushroom sauce (see sauces ) ; place in buttered k 8 baking pan and ba e in oven minutes . Remove to serving s dish ; place frills on each chop . Garni h with parsley .
WA T H . L . SHING ON A C E merican onsul to Liverpool, ngland
Calves Brains a la Béchamel
t Cu 2 cups of cooked calves brains into small pieces . M 2 Marinette with F rench dressing . elt tablespoons butter , 4 add tablespoons chopped pepper, cup chopped mushrooms , 52 THE ALL - AMERICAN COOK BOOK
e 2 of 1 few drops onion juic , tablespoons flour , and cup of C 5 chicken stock . ook minutes ; add brains ; season with salt , cayenne tobasco and Worcestershire sauce . ,
- E E A D E A MA BRIG G N R L . . ULT N C K K amp nox , entucky
Near Possum
This is a Dixie recipe that tastes just as good when made ’ ’ F or north of Mason s and D ixon s line . this toothsome dish take a pound slice Of pork steak and roll it about the follow ing dressing : Boil and peel 2 medium sized sweet potatoes and press through a colander . Season them with 2 tablespoons o f 2 1 brown sugar , tablespoons of cane syrup , egg , salt , red of pepper and a pinch ginger . Tie the dressing securely in the steak , rub with salt and pepper and put in dripping pan B with 1 pt . of hot water . ake hours and serve garnished with halved , baked apples .
GEORGE ORR A t o C merican Consul Panama ity , Panama
Peas and Ham
1 1 add Melt cup butter, blend cup flour, seasoning , and 1 finely chopped green pepper (over slow fire ) ; add gradu ally 1 can peas with liquor, lb . diced boiled ham cut thick , W con little parsley and 1 pt . sweet milk . hen of a creamy A i e . sist ncy , pour over toast delicious luncheon dish f prop erly prepared . h — l A bird in the pan is worth two in the bus O d Proverb .
O E O W A KE S e of o n G V RN R J . . P R R, tat L uisia a
Chicken a la King
3 One of - can mushrooms , 4 can of pimentos cut in small 3 - 1 pieces , hard boiled eggs cut in quarters , large Sweet (green ) e of M pepper chopped , chopped m at a cooked chicken . ake a c in r i cream sauce , adding a raw egg ; add chi ken and other g ed
S . ents . eason to taste THE ALL - AMERICAN COOK BOOK 53
McCONNI CO A. J . M American Consul to G uadalajara , exico
Turkey or Chi cken With Mole Poblano Sauce 1 Boil a fowl in water properly seasoned with salt , onion f S 1 . o and 1 head of garlic . eed lb assorted dried red and
lf . black chile peppers , and ha fry in lard To this add small quantity of ground cloves , cinnamon , a small piece of grated chocolate almonds toasted in lard some wild majoram , and , , sessame toasted , and continue to fry until ingredients form the consistency of gravy . Place the fowl sprinkled with flour in an oven and while baking pour the boiled broth over the , fowl and when cooked add the sauce .
REAR ADMIRAL H . T . MAYO
Chicken Souffle
1 k 1 To pt . of cold chic en (chopped fine ) add teaspoon of of e 1 of salt , V2 salt spoon p pper , tablespoon chopped par f 1 o . sley ; cream tablespoon each butter and flour , add pt of milk and stir until boiling ; add this to chicken and add of 4 carefully the well beaten whites eggs . Turn into a 15 baking dish and bake in moderate oven minutes .
O E O M C MEC EM S a e of Mex co G V RN R . . H , t t New i
New Mexican Turkey
S N ew M elect fine bronze exican turkey, dressing carefully run o t A without breaking skin lest juice will u . fter dressing 2 keep in cool place days . Take the giblets and a small piece of 1 the turkey fat and boil tender in about qt . Of water . Chop of giblets and fat fine , soak 2 loaves very stale bread in the water in which giblets were cooked , mixing thoroughly with ChO 2 New M the hands . p heads best exican celery 2 onions , , 3 of cloves garlic together and add to mixture , mixing thor 1 oughly with hands ; then add pt . ripe Olives stoned and if , , mixture seems to o dry add hot water to soften it to consistency ifi not f st o . S of batter, but that dough alt and pepper to taste 1 ore ano and season with tablespoon pulverized g . Do not put ff . S any sage in it tu turkey very full with this dressing . Tie 2 legs together and rub bird in salt, then put strips of bacon 54 THE ALL - AMERICAN COOK BOOK
for around body . Use covered basting pan roasting . Roast not less than 4 hours .
MONTGOMERY S CHUYLE R A M e A merican inister to Salvador, C ntral merica
Indian Curry S 1 1 1 hrimps or chicken , large onion , carrot , tablespoon of 1 2 of butter, tablespoon of curry powder , tablespoons 1 of 2 of ChO flour, cup milk and cups stock . p the onion and carrot into small pieces and fry in butter until brown ; add s curry powder, then milk , stirring until mooth , add stock (if shrimps the water in which they have been boiled in ; if A i its . chicken , stock ) fter cooking slowly until m xture is of out of smooth and consistency rich cream , strain pieces onion and carrot , then add shrimps or chicken cut in small pieces . Pour over dry, flaky, cooked rice . The rice and curry
6 . are served in separate dishes . This amount will serve people
F F MO T . . DU N
’ A C F - ou- -M i G merican onsul to rankfort the a n , ermany
Chicken Mousse
One 3 of 1 cup of minced chicken , yolks eggs , 4 teaspoon 1 of 1 celery salt , tablespoons gelatine , cup milk , cup M of heavy cream , paprika . ake a custard mixture the milk, l e egg yo ks , and s asonings . In the meantime soak the gelatine 10 minutes in cold water to cover, and then stir it into the custard mixture ; add the chicken , and stir over cold water until the mixture begins to set , then fold in the cream , which e ff - should be beat n sti , turn into a ring mold , chill , and when on F firm turn out a bed of lettuce leaves . ill the center in the shredded celery and a few broken walnut meats .
- E E A C B A FO BRIG G N R L . S . R D RD, U . S . Marine Corps
ur e i i Roast T k y, Virg n a Style
1 Stufiing : Crumb 1 loaf bread ; take 4 cup beef suet shredded fine , little sausage meat or scraped and pounded veal , Mix . 3 ff nutmeg , salt and pepper with eggs and stu . Bake 11 e ho 4 hours in hot oven ; bast frequently with t lard . Sauce : Serve with sauce made of crumbs of 1 loaf of THE ALL - AMERICAN COOK BOOK 55
in 1 bread , cold water with a little salt , onion and a few pepper 1 2 B . corns . oil until bread is soft ; beat and add 4 lb butter, spoonf uls rich cream and serve piping hot with the turkey .
O E E EO O O . TH D RE R S V LT , JR Assistant Secretary of the Navy
Maryland Chi cken
ut 5 of 11 5 C up small spring chickens 4 lbs . each into pieces ; season with salt and pepper , then roll pieces in a little flour lightly . Immerse in beaten egg and then roll in 8 or bread crumbs and fry in lard minutes on each Side , until n a golden brow . Pour a cream sauce in the center of dish ; dress chicken in crown shap e over the sauce ; roll 6 slices of 6 bacon and arrange nicely , also corn fritters around chicken . S hot f z 1 o 1 o . erve with cream sauce made of tablespoon flour, 1 hot of butter, cup milk, seasoning and cup of cream .
- Ar E A M W E E . S . BRIG GEN R L W . I G L, U my
Wild Duck
tufi C S a wild duck with sage dressing . ook slowly with 1 of 1 2 i e of cup rich stock , tablespoon of butter, sl c s lemon , 1 8 un f bay leaf , j iper berries and a pinch o salt in a closely I f few covered dish . desired duck may be fried a minutes before placing in dish . Serve with its own gravy with giblets and minced onion mixed within it .
B M . . KIRK American Consul to Rouen F rance
“ Braised Duck
f r o . of Prepare as roasting Line bottom small, high roast ing pan with slices of bacon and strew with thyme lemon peel , and parsley . Put in the duck also 1 carrot cut in slices 1 , , onion stuck with 4 cloves ; salt and pepper to taste enough , 1 Of stock and glass white wine substitute . Let simmer for 1 o about hour, baste frequently . Just bef re the duck is cooked 2 3 enough , fry or sliced turnips in butter to a light brown , 8 or 10 minutes ; drain and add to the gravy after the duck 56 THE ALL - AMERICAN COOK BOOK
v has been removed from the pan . Cook the gra y , adding stock , until the turnips are tender ; strain , pour over the hot duck , and use turnips as garnish .
LT . J . McCLOY
S . . C Commander U . S ormorant
Boneless Chicken
ut of Hang a chicken by its head . C down center back ; on scrape meat from the bone both Sides , disjoint thighbones m and pull through meat ; do sa e with wings . Cook 1 slightly F beaten egg in skillet and place inside of chicken . ill chicken e h with dressing in all parts wh re bone as been removed .
EA A M A A O R R D IR L C. GR YS N
M U . S . a edical Director, Naval Dispens ry
Chi cken Loaf
Boil 1 fowl in water until meat falls from bones . Take t o o to up chicken , chopped not fine ; add salt and pepper the ’ e s box broth in which chicken has b en boiled . U e Cox s B gelatine or boil 1 knuckle of veal with chicken . oil down to pts season and taste add meat to broth ; line mold or bread pa, n with Sliced boile,d carrots and beets and sliced lemon cut in fancy Shapes . When cold and congealed turn out on
of . patter and sice . Veal may be used instead chicken
- W McCABE LT CO O E E . . . L N L . R A M Attache Cz echo - S merican ilitary , Prague , lovakia
Pigeon
2 z Cut o s . of streaky bacon into dice , and fry with a little e butter in a pan ; when almost done , add 1 minc d very small Add ’ onion and fry likewise . the pigeon s liver, cleaned and sliced beforehand ; season with salt and pepper and powdered savory cook 5 minutes over quick fire . Put all in a mortar, , pound till fine rub through a fine wire Sieve . With this force , r meat (meat chopped fine and seasoned) , fill the pigeon , t uss W and roast it , frequently basting with melted butter . hen
58 THE ALL - AME RICAN COOK BOOK
f 1 . o pepper and flour, put in a pan with pt water, place in A 15 for the oven . llow minutes to the pound roasting or boil l one B v 10 ing a young turkey ; more for an o d . aste e ery or
15 minutes .
- E RA A A ES BRIG G NE L . . FRI A W . S . Chief of Chemical arfare Service , U rmy
Economy Fried Chi cken
old Take a fowl known to the poultry people as rooster, old as the but is seldom as he looks , for reason that people will not feed roosters for years . The price is just about half as that of hens . Disjoint for ordinary frying chicken , except A to cut the breast in 2 pieces . fter washing and while still F r wet , salt and pepper and roll in flour . y in small amount f o bacon drippings until each piece is light brown , but take N ow care not to scorch . put in tightly covered casserole with of 3 l small amount water and bake slowly hours , when it wil be found very tender and of a flavor almost equalling a spring frier .
M E S DAVID J . D . Y R A C to M merican onsul ontevideo , U ruguay
Chi cken Brunswi ck Stew
s Disjoint a large chicken as for frying . In a large , hallow pot place a layer of salt pork diced ; over the pork scatter a small onion chopped fine ; over the onion a layer of diced potatoes ; these should be covered with a layer of green corn o e or cut from the cob . Then comes a layer f butt r beans (
. W Lima) , and last a layer of sliced tomatoes ipe the chicken on dry, dip in flour, and arrange in pot top of the tomatoes . e Then begin with the diced pork again and repeat ach layer . 2 t of s. Pour q boiling water over all and cover pot closely . M for 3 erely simmer hours , then remove cover and season well with pepper, salt , a dessert spoon of sugar and a little W C o orcestershire sauce or tomato catsup . over the p t again and simmer for at least an hour longer . Just before serving rub 3 tablespoons butter into 2 of flour and add to the stew ; few ho cook gently a minutes and serv e t . CHAPTER VIII .
S A L A D S
If any would not work , neither should he eat .
Old Proverb .
A TALK ON SALADS
By Lady Polly
’ Mr i s. N : . s (Editor s ote L P . none other than Lewis
Clarke Lucas of Washington D . C. author Of the fine little , , “ All A book bout Salads . The reprint here is with her kind permission . )
M fish There are salads galore . eat , fowl and salads ; egg , C cheese and vegetable salads ; nut and fruit salads . ombined with lettuce , cress , endive , celery ; with a dressing of salt , o il pepper , and acids , many varied dishes may be made which are pleasing to the eye and delicious to the taste . The salad dressings mostly used are the French and the is mayonnaise . The first made by placing salt and pepper in ‘ a bowl and adding oil gradually until the salt is dissolved , so Oil t then vinegar, stirring that the may be horoughly incorporated .
The mayonnaise is made by adding Oil Slowly, drop by o drop , to the yolks of eggs until y u have a mixture about the of or consistency of custard and with no Sign Oil vinegar . It oil is essential that the best Italian be used . Condensed cream may be used in dressings requiring i r cream , although the fresh s to be prefer ed . The dressing 60 THE ALL - AMERICAN COOK BOOK must not be mixed with the salad until immediately before serving and both the salad bowl and the ingredients must be ,
as as cold possible . The rule with few exceptions is , that all fi meat and sh salads should be served with mayonnaise , and F all vegetables with rench dressing . M The any salads are improved by marinating . marinade should be mixed with the ingredients and set on the ice for F or awhile before serving . instance , in making chicken salad , the chicken should be diced , mixed with the marinade and
. C or chilled elery, any vegetable that should be crisp , must not be added until the salad is ready to be served , as the All fi . sh marinade would wither it and meat salads, without s exception , Should be marinated , and all vegetable that are not to be Served crisp . Tomatoes are so much improved by this W process that there is no comparison . hen tomatoes are to be served whole they should stand in the marinade at least one hour . F Lettuce or endive , with rench dressing , is an everyday, simple salad ; th ose composed of meats mixed with green v ege and tables , such as lettuce with mayonnaise , are supper lunch eon salads and should never follow a heavy dinner . When served with roast , green salads are greatly improved by com o r pounding mint tarragon vinegar with the French dressing . F or those who are unable to use o il there are many dress i M ings wh ch may be prepared without it . y advice , however, to for oil such persons would be that they cultivate a taste the . In many homes salad is always a part of the luncheon i and dinner menu . Very little time s required in their prepa All F ration and they are inexpensive . classes of rench serve salads daily and they are presumed to be most economical in i matters perta ning to the table . On a hot summer day , instead of eating a heavy dinner, of or let the meal consist a light soup , a vegetable fish salad , see and iced cocoa , and how much better you feel . Go into a hot da A café on a y , Observe the merican who rushes in mopping his brow with his already saturated handkerchief, makes loud complaints of the heat , orders a heavy dinner, and bolts it f while fanning himsel vigorously . Our grandmothers gave much thought to the medicinal ” properties of the greens served at heir tables . Parsley , mustard , cowslip , horse radish , dock , dandelion and beet tops Wh clear the blood and regulate the system . y not make use so of the remedies that nature supplies lavishly, and lessen our druggist bills ? THE ALL - AMERICAN COOK BOOK 61
- Lettuce is a well known nerve food , and should be seen of on ou r tables more frequently . There is such a variety i of ways in which to serve it that one s not likely to tire it . Always be especially careful in preparing greens for salads
that they are thoroughly washed , and have no gritty substance
clinging to the leaves . I have Often known very attractive looking salads to be spoiled completely by carelessness in this
particular . Cucumbers are ve ry delicious and may be served raw in o vari us ways . They are considered unhealthy by many , but
unless they are Old and withered they are very digestible . There is a prevalent superstition that cucumbers must be
sliced and laid in salt water for hours before serving . They K on are simply ruined by this process . eep them cool , the ice if possible , and peel and slice them just before serving ,
when they will be crisp and delightful . One our v e e String beans supply iron . of most valuable g ma F tables , spinach , y be boiled and served cold with rench re m d ss . It contains iron . Cabbage cauliflower and Spinach g , are all good for impoverished blood , and may be served as salads . Celery finds a place in many salads . It is a nerve food and overcome s rheumatic and neuralgic tendencies . is The tomato not only a delicious vegetable , but a valu able one . Health authorities tell us that tomatoes stimulate the healthy action of the liver . Carrots form blood improve the complexion and boiled , , in salted water and cut into dice blend very well with other vegetables in a salad . Carrots and beets may be grated and of sprinkled over many salads to advantage , adding a touch color . A sparagus benefits the kidneys , and may also be served in various salads . F on ruit salads are very good hot days . They are palata ble and are very easily made from any fruits in season . N uts may be added to any salad . They are nourishing , m as tissue building , and by any are preferred to meat a food . Pretty effects are gained by hollowing out one vegetable a f and using another s stu fing . “ Left overs ” come in very nicely for a hastily gotten up salad . A spoonful Of cold peas a chopped carrot a few string , , beans and a bit of cauliflower may be mixed a F rench dressing , as s e n m poured over it , and prove a very delightful , well a co o ical , addition to the menu . 62 THE ALL - AMERICAN COOK BOOK
A E W S O CH RL S S . IL N Ameri can Ambassador to Bulgaria Hot Fruit Salad
of 4 Melt 2 tablespoons butter, add tablespoons of sugar , 1 1 cup of lemon juice ; add 2 cups mixed 4 cup of water, and 4 W s fruit apples bananas figs and cherries . hen hot erve with , , , ff cream sweetened and beaten until sti .
E A O W E ES S a e of New a shire S . . K U . S . N T R H Y , t t H mp Cream of Cucumber Salad f One . o cucumber cut in small pieces , pt cream whipped , 2 teaspoons of gelatine dissolved in a little hot milk and water e pimento cut in small pieces , t aspoon Of tarragon vinegar, i M x 12 . salt and pepper to taste . and let stand in mold hours
O E O K B a e f A a a G V RN R T . F . IL Y, St t o l b ma Fruit Salad
One can of sliced pineapple 1 stalk of celery juice of 1 , , of 1 grape fruit , cup pecan nuts , can Of white cherries s of 1 Cut ( eeded ) , juice lemon . pineapple in squares with scissors ; dissolve a little gelatine with juice of lemon and ina le grape fruit and add nuts , celery , p pp , and grapes . Pour this mixture into a mold -and when congealed serve on lettuce leaves with mayonnaise dressing .
MAJ - E ERA O E G N L H . L . R G RS
- G A Quartermaster eneral , U . S . rmy Frozen Salad (A Warm Weather Salad) One n of 1 pou d white grapes (seeded ) , can of pine apple 1 N (cut in cubes ) , cake of eufchatel cheese or Philadelphia 1 1 of cream cheese , cup of mayonnaise dressing , pt . whipped
. S S on cream tir all together and freeze . erve lettuce leaves t with biscui s .
E O E B G RG E . CHAM ERLIN A C G S merican onsul to lasgow, cotland
Apricot Salad
One 15 1 can apricots , chopped marshmallows , A? cup of 4 4 s 1 chopped pecans , egg yolks , tablespoon vinegar, table 1 spoon sugar, teaspoon salt 1 teaspoon dry mustard 1 tea , , THE ALL - AMERICAN COOK BOOK 63
1 of spoon butter, few grains of red peper, cup whipped cream , on crisp lettuce leaves . Drain the apricots and lay them the l lettuce leaves . Put the egg yo ks into a double boiler, add the vinegar sugar salt mustard , red pepper and butter, and stir , , , A to over the fire until they have cooked 5 minutes . llow cool and then add the whipped cream and beat all thoroughly
N . together . ext add marshmallows and nuts Place a spoonful of the dressing on each plate of salad .
M A C A K REAR AD IR L G . R . L R , U . S . Navy
Cucumber Jelly Salad
ne fin O large cucumber, ely chopped onion (medium n sized) , fi ely chopped green pepper , put through meat grinder 2 and seasoned highly with tablespoons of vinegar , red pepper, ’ S 1 o . f black pepper, salt and paprika oak pkg . Knox s gela in 1 of tine cold water, then pour on cup boiling water and S on stir in cucumber mixture . erve lettuce leaves with mayon naise dressing .
O E O A MABE C. S a e f G V RN R . Y, t t o Utah
Tomato Salad
One of 1 quart tomatoes , teaspoon each of sugar, salt , 5 1 B ll pepper and paprika , cloves , sliced small onion . oil a 15 e for minut s , then strain and add to juice 1 package of K ’ nox s gelatine . Pour into molds and allow to stand 24 n . S o hours erve lettuce leaf with Thousand Island dressing .
NEWTON BAKER F ormer Secretary of War Jellied Grap e Fruit or Orange Salad
of or 1 To 1 pt . of the juice a grape orange use 1 4 table f spoons o gelatine . Pour into small molds with cherry in the bottom . Serve with mayonnaise .
G - E E A McRAE BRI G N R L J . H . , U . S . Army Nut Gelatine Salad
Soak 1 env eI Op e of Knox -s gelatine in 2 tablespoons cold on 1 of Add water, then pour cup boiling water . to the gela 1 5 - tine cup chopped walnut meats , chopped hard boiled eggs , 1 3 can pimentos , sweet pickles , cup small pickled onions 1 n (chopped fine ) , a little chutney (if liked) , 4 cup of vi egar, 64 THE ALL - AME RICAN COOK BOOK
s salt , paprika and pepper to taste . Let tand until cold then of ff - set on stir in 1 cup sti , well seasoned mayonnaise and on ice to harden , and when cold , serve lettuce leaves with
mayonnaise .
CA ad o R C. S M S . L . LU (L y P lly) Sweetbread Salad
Let 1 pair of sweetbreads s tand in cold water for hour . out Take them , cover with boiling water and boil for half an
out 1 . hour . Take the sweetbreads and in their place put lb 1 of 2 1 blanched almonds , slice red onion , bay leaves and slice 20 -s W of lemon . Boil for minute . hen cold chop the sweet fine on bed o f breads and almonds , mix , put a cress or lettuce
and pour over mayonnaise .
A O E A S E S of i a a E . . U . S . S N T R J R N D LL , tate Lou si n Ut opian Salad
Take doz . oranges , cut in small pieces and free from 1 all seeds and stringy parts , pineapple shredded , lb . of
minced walnut meats and 1 bottle of cherries . Serve with a of 4 4 of 2 dressing made beaten eggs , tablespoons sugar and
tablespoons of water . Remove from the stove and stir in butter W 1 the size of an egg . hen cold and ready to serve add pt .
of whipped cream .
B « U ARTO H . . Q N A F merican Consul to Viborg , inland Dixie Salad
Prepare a head of lettuce in the shape of a basket and fill with kernels of corn mixed with light Russian dressing . Gar of nish with strips red and green peppers .
HORACE REMILLARD A C S merican onsul to Huelva , pain
Duchess Salad
u b C t up celery and apples into fine slices , add roken English walnut meats and soak in F rench dressing just before B the meal . efore serving add a mayonnaise decorated with f grated t ru fles .
66 THE ALL - AMERICAN COOK BOOK
- ing and the hard cooked eggs , cut in strips lengthwise , and the “ pickles , which should be sliced in thin rounds . The sweet ” sour dressing, which is much enjoyed with this salad , calls 3 1 for a cup of vinegar, 4 cup sugar, cup butter, table fl our 1 4 spoon , teaspoon mustard , teaspoon salt , and egg yolks . These should be cooked like a custard , cooled and a cup of whipped sweet or slightly sour cream should be added just before serving .
COL C M E . H . . S ITH R
- A C o S . S . hief C ordinator , General upply, U rmy
Cascade Salad
of h w Prepare a head lettuce in the s ape of a basket , fill ith o f alligator pears scooped out in the form little balls . Garnish on t Of e ru fl the op with a nice slice goose liver pat and with t f es . F Pour Over it rench dressing with paprika .
ALBERT HALSTEAD
A C - G M C merican onsul eneral to ontreal, anada
ai Che and A e a R sin, stnut ppl S lad
ne of 2 of O cup selected raisins, cups cold boiled chestnuts , 2 of e of F of M cups appl , cup rench dressing , V2 cup alaga C of grapes , shredded lettuce . over the raisins with half the F 1 Mix rench dressing . Let stand for hour . the chestnuts , F peeled , and the apples with the rest of the rench dressing . Mix on G well , and place lettuce . arnish with grapes cut in halves and the seeds removed . Dust with paprika .
O ESSMA MON E Sta e of W o i C . W n NGR N F . D LL, t y m g
Red Cherry Salad l ne or . O can red cherries _ pt stewed fresh cherries and , 1 1 1 juice , 741 tablespoons granulated gelatine , cup orange juice, 1 1 cup sugar, shelled pecans , lettuce , tablespoon lemon juice , S f whipped cream mayonnaise . train the juice rom the cherries one (there should be cup ) , add the sugar, and let come t o e a boil . In the meantim soak the gelatine in the orange and ui lemon j ce and pit the cherries, replacing the stones wi th B K THE ALL AMERICAN COOK . OO 67
- Ad ff pecan meats . d gelatine to sirup , put the stu ed cherries di u into in vid al molds , pour syrup over while hot , and when stiff serve on lettuce with mayonnaise dressing diluted with whipped cream .
E A O E S a e of New er e U . S . S N T R W. E . EDG , t t J s y
Oeuf s Gourmet
Six - A 5 hard boiled eggs , cup grated merican cheese , tablespoons tomato catsup few grains pepper few grains mace , , , il tufi ed 1 few grains paprika olive o lettuce and s olives , 4 , , i S s len thw ce. teaspoon salt . plit the eggs in halve g Remove the yolks , mash them , and combine with the cheese , seasonings , i R o l . and catsup , adding olive to moisten as necessary oll into oval balls , lay them in the whites of the eggs , and garnish each ff with half a stu ed olive . Serve in nests of lettuce with cheese
- straws . The cheese mixture alone or with the egg yolks makes e or delicious sandwich s , the whole may be served with mayon naise as a salad .
L E E M A CO . P T R URR Y ’
U . . A S N . rmy , Governor s Island , Y .
Rice or Novelty Salad
of r Four cups rice , cup of chopped car ots or beets , 2 of or cups watercress shredded lettuce , 6 olives , cup of 1 e 2 French dressing, cupful of mayonnais , tablespoonfuls of onions . Pile rice in the center of the dish lined with lettuce ; of place vegetables around , then a circle rice , with watercress F or lettuce around edge . Pour on rench dressing with grated
r . S w onion ; ga nish erve ith mayonnaise .
. E E A F KE BRIG G N R L . J . RNAN A S . U . rmy
Shamrock Salad
Fill sweet green peppers with a well-blended mixture of half a cupful of minced nut-S a ten - cent cream cheese and a , , ut tablespoon of butter . O with a sharp knife thin crosswise 68 THE ALL - AMERICAN COOK BOOK
- Slices , resulting in a green clover shaped rim with a cheese on center . Lay these a lettuce bed, and dress with mayonnaise to which pounded parsley has been added to give a green color .
EA A M A P SE R R D IR L H . . HU , U . S . Navy
Individual Sardine and Tomato Salad 1 e 2 Three sardines , medium siz d tomato , olives , tea 2 Spoons chopped onion , teaspoons chopped celery or cabbage , 1 or 1 teaspoon chopped green pepper pimento , 4 teaspoon 2 e 1 sugar, teaspoons thick mayonnaise , Shredd d lettuce , Sprig
a . E parsley, dditional mayonnaise Peel the tomato , cut O the i top , scoop out the inside , and mix w th one of the olives , chopped , the onion , celery, pepper, sugar, and mayonnaise .
Return to tomato , and set it in a nest of shredded lettuce . on to Place a Spoonful of mayonnaise the p , and Sprinkle with m i . S the parsley, inced urmount w th the other olive , and lean three sardines against the tomato to give a tent -like appearance .
F M E . . RYD R A C - merican onsul General to Vancouver, Canada Stuffed Peppers for a Salad Course or Garnish r Take the tiny sweet peppers red o green , and with a , n o small sharp k ife scrape ut all the seeds and soft fiber , leav ' h t e . ing only shells Now chop as many butternuts , black wal or E s nuts nglish walnuts a are desired , salt lightly and fill the one so pepper cases , which should have been all slit on side as not to destroy the pretty stem end of the pepper . The salt , the pepper and the nut make a delicious combination , sure to please . These pepper garnishes should be prepared several hours before using .
- A E E O BRIG GENER L J . H . P NDL T N G M r 2nd B S . F C U . C ommanding eneral, arine o ps , ase orce ,
San C . Diego , alif F orced Cucumbers Cut ofi one end of a large perfectly ripe cucumber and take out the seeds with a vegetable scoop ; fill the cavity with a croquette mixture of chicken or veal ; replace the end and fasten with three toothpicks . Put in a steamer and cook .
Cook till tender ; the water must not touch the cucumber . l This may be served hot as an entrée with a Hol andaise sauce , or n as o . cold Sliced , a salad, with mayonnaise dressing, a lettuce leaf . P TER x CHA I .
S A L A D D R E S S I N G
—B F . F ools make feasts and wise men eat them . enj . ranklin
E A E . OW E TO C. U . S . S N R T NS ND , State of Michigan Chairman Committee on Post Offices , and Post Roads Mayonnaise for Blue Monday Salad i e ca er add to he e a Cut up some l v ly p s, t s sauce made of the mi lk of human kindness and
thickened with p eace oil and spiced to taste. when using thi s mayonnaise always serve some r au h r wi h he d I f o peals of f esh l g te t t sala . y u find it immssible t o obtain the fresh p eals use m drie f r e er encie so e you have sun d o m g s .
H E E A M . S a e or Mi o GOV RNOR . YD , t t ss uri
Thousand Island Dres sing
E - 1 1 ight ground hard boiled eggs , box sliced pimentos , F erndell 1 i cup chile sauce , bottle sliced small pickled on ons , of 1 1 Of oil i juice lemon , cup olive , papr ka, salt , and cayenne B l of 2 oil pepper to taste . eat yo ks eggs , add olive , drop by drop , until thickened ; add lemon juice ; continue beating and of Add add rest olive oil . above ingredients .
COL . MO OW Ar F . J . RR , U . S . my
Roquefort Chees e Dressing One tablespoon of Roquefort cheese creamed with a fork ; 70 THE ALL - AMERICAN COOK BOOK
1 3 add paprika , salt , mustard , pepper, teaspoon sugar, table oil 6 n f spoons olive to tablespoo s o vinegar .
O E SSMA B O O S a e of ah C NGR N D . . C LT N, t t Ut
S alad Dres sing for Lettuce or Tomatoes
One of n 4 cup whippi g cream , tablespoons sugar, lemon , Mix e a little butter coloring. sugar and cream and l mon juices and coloring .
- EW E E E M. S BRIG G N RAL . L I A U . S . rmy , Camp Travis , Texas
Three-Minut e Mayonnaise
One 1 1 teaspoon mustard, teaspoon salt , dash of pepper , 1 1 of tablespoon lemon juice , whole egg, yolk egg , cups in olive oil . Put the mustard , salt and pepper and lemon juice the a bowl , then add egg and egg yolk , being careful not to 1 of il break the yolk . Pour in 4 the o and beat with Dover egg stifi oil beater until , then add the rest of the , cup at a time .
COL A O S Ar . J . B. LLIS N, U . . my
Fruit Salad Dressing
One 2 2 tablespoon butter, tablespoons sugar, tablespoons 2 B vinegar and well beaten eggs . eat all thoroughly together and put in double boiler until it thickens , stirring constantly W o f ifi i hen cool add pint very st whipped cream . Th s is the f or r most delicious salad dressing f uit that can be made .
CLOY LT . J . Mc
S . S . C Commander U . ormorant
Potat o Salad Dressing
Y of 1 Mix olk egg , pinch of salt , mustard and pepper . oil 1 salad until it thickens , adding tablespoon vinegar . Gar
- d . nish with hard boile eggs , parsley , celery and grated onion THE ALL - AMERICAN COOK BOOK 71
PRESIDING JUDG E MARION DE VRIES of A W U . S . Court ppeals , ashington
This recipe was one mother used . It is probably a familiar one to Southerners of years i one of ago . It s the prized ones of her collee
M . tion . arion De Vries
Dressing for Cold Slaw (Cabbage Salad) 1 One of cup of butter 2 tablespoons of mixed cup cream, 4 , o f l o 4 mustard 2 tablespoons of sugar 1 teaspoon salt , yo ks f , ,
- f hard boiled eggs dash of pepper cup o vinegar . Have , , fine cream and butter almost to boiling , mash yolks of eggs ,
add sugar, salt , pepper and mustard , blend thoroughly , then
pour over this heated cream and butter . Have cabbage finely W chopped ; over this pour cup hot vinegar . hen it cools of stir cream dressing in thoroughly . Garnish top with white
eggs . This is much better if made the day before .
E E C H . DI D RI H n C A C to S O t . merican onsul arnia , , anada Mayonnaise Dressing ne 1 O tablespoon of flour, tablespoon sugar, teaspoon 1 Mix salt , teaspoons to tablespoon dry mustard . these n o r 2 dry ingredients together . O e eggs well beaten and add One to the dry ingredients . cup of vinegar (if too strong add f half cup each o vinegar and water) . Let this come to a boil m and put the above ixed ingredients into this vinegar, boil of until thickened, remove from fire and add fairly large piece for 5 . W o butter, and beat well minutes hen y u wish to use for or or this add milk thinning cream sour cream . Season , “ ” F or with Lea and Perrins sauce . Thousand Island dress 2 1 ing add tablespoons mayonnaise , tablespoon drained chile
‘ sauce , chopped sweet pickles , olives and green peppers .
OL EW S Ar C . I . N . L I , U . S . my Russian Salad Dressing : Mrs Note This recipe prepared for . Lewis by the chef W at the aldorf , New York City . Two 2 n c tablespoons of mayonnaise , tablespoons co fe tion ’ s 2 2 er sugar , tablespoons tarragon vinegar, tablespoons of 6 horseradish , tablespoons of whipped cream and 6 tablespoons
. S of chile sauce eason with salt , paprika , onion juice and pepper . 72 THE ALL - AMERICAN COOK BOOK
FAMOUS SAYINGS OF FAMOUS AMERICANS
n Shallow men believe in luck believe in circumsta ces . , — Strong men believe in cause and effect Ralph Waldo Emerson .
Show me a man who makes no mistak es and I will show ’ — y ou a man who doesn t do thing s Theodore Roosevelt .
— n f r Teach economy that is o e o the first and highest vi tues . —A braham Lincoln .
of Christ furnished us the highest example giving , but even the humblest of us may take inspiration from His life and make our own lives fruitful and full of satisfaction by e —W B rendering helpful servic . J . ryan .
W ou hen y get into a tight place , and everything goes ’ ou on against y , till it seems as if you couldn t hold a minute ’ longer, never give up then , for that s just the place and time i ’ll — B t de n . S that the tur Harriet towe .
I want it to be said of me by those who know me best that I have always plucked a thistle and planted a flower in its place w —A wherever a flower would gro braham Lincoln .
Is life so dear or peace so sweet as to be purchased at i c ? F A G od $ the pr ce of hains and slavery orbid it , lmighty
I know not what course others may take ; but as for me , give h — me liberty , or give me deat Patrick Henry .
W m for firm ith alice towards none , with charity all , with ness in the right , as God gives us to see the right , let us strive on t o in — finish the work we are . Lincoln .
‘ Let reverence for our land be breathed by every American l — mother to the lisping babe that prattles on her ap Lincoln . W God reigns , and the government at ashington still lives . — A J s . a ame G rfield .
74 THE ALL - AMERICAN COOK BOOK
A WE DE L W. . D L
- American Consul General to Calcutta , India
' Stufi ed Cauliflower 1 U se a medium sized cauliflower, a teaspoon of capers , of r 2 oz . bread c umbs , medium Sized fresh mushrooms , grated B e 1 . che se , gill of white sauce , pepper and salt oil the cauli
flower in salted water still nearly cooked ; then drain carefully .
- Place in a baking dish , in which it may be served . Remove of thick stalk , and fill hole made with a mixture the bread crumbs , chopped capers , and mushrooms, cheese , salt and pepper well blended . Press into as compact a shape as pos H sible . ave white sauce ready, pour over , and then scatter 1 2 on . 5 0 grated che ese top Place in oven for or minutes .
H . SHARP A C E r S merican onsul to dinbu gh , cotland Sweet Potato Fri tters To 2 cups of cooked sweet potatoes rubbed through a colander allow 3 eggs beaten light 2 tablespoons of cream , , 1 of of B melted butter and 2 flour . eat the eggs into the potatoes , then add butter, cream and flour . Drop by the spoon ful into boiling fat and fry to a golden brown . Drain on e paper and serve with l mon sauce .
B S EWA J . . T RT Am C C M erican onsul to hihuahua , exico
Friz oles
Soak desired amount of beans over night and in the morn in g start to cooking . Chop 1 onion very fine with bacon and let simmer with beans , which should be soft and mealy . A bit a s of g rlic adds flavor to thi and is liked by many .
EA A M A E SO R R D IR L B N N, U . S . Navy
Baked Tomatoes
Fill a baking dish with ripe tomatoes cut in small pieces s ( kin removed ) , canned ones will do , but keep all the juice ; 2 of 1 into it put about slices bread , add level tablespoon of THE ALL - AMERICAN COOK BOOK 75
a and ash salt 1 tablespoon good shortening , cup of sug r d , 2 n care o f pepper . Cook a long time (about hours slowly , bei g in wh ch not s . S 1n s ful to scorch , as it will poil them) erve di h i it was baked .
JOHN PHILIP SOUSA Sands Point W Port ashington , Long Island 1 1921 3 . October ,
M e Mr B y d ar s . rebner Owing to my slow convalescence from a serious horseback accident I am only able now to send you my favorite recip e. It is as ,follows
Pelotas a la Portugaise
f P o of O ut t v . One quart can tomatoes . in kettle on p sto e S for Add 2 immer or let boil slowly hours . pepper , salt , s 4 4 s onions cut in fine lices allspice and cloves . The clove , A and allspice to be added after it starts to boil . fter hours
’ be f : 2 lbs . e add 1 2 add To chopped onion chopped fine , cups salt and M bread crumbs , a little parsley pepper . ake into , _ of meat balls about the Size a plum . Put into sauce and boil 3 hours slowly . This makes fully hours slow boiling for
. U se o r the sauce a package a pound of spaghetti , not maca roni . Have a large pot of boiling water with about 1 table f o . S spoon salt lide the spaghetti into the water . Do not B 20 . M break it oil exactly minutes . ust be tender not tough , , nor doughy . To sauce add 3 bay leaves 1 hour before taking o if S the stove . erve spaghetti on large platter pouring tomato , S o sauce over it . erve pelotas n smaller platter allowing a , of small quantity sauce to remain on them . Serve grated Par U se o mesan cheese on side . the piece f cheese to grate not , 6 bottled cheese . This serves from to 8 persons . Wishing you every success in your enterprise ,
Very sincerely yours , S John Philip ousa .
E A . L . H RRIS A C - S merican onsul General to ingapore S . S . ,
Sugared Sweet Potat oes
Cut 1 - cold boiled sweet potatoes into 4 inch sli ces until 76 THE ALL - AMERICAN COOK BOOK
2 of i you have 1 pt . Put tablespoons butter in a fry ng pan r i hot o bak ng dish , and when lay the potatoes in , sprinkle the to 2 2 e p with tablespoons of sugar, pour lightly over tabl spoons of v inegar and cook until hot and brown . Sweet potatoes are i always richer with twice cook ng .
MA A E O THO S . DIS N
Cold Slaw (Sour Cream) O of One Ch p head cabbage for cold slaw . bottle of sour cream (sweet with more vinegar will answer ) , cup of 1 vinegar, teaspoon of salt , salt spoon of black pepper, about 4 f if B tablespoons o sugar (more wished sweeter) . eat all Mix w together until like whipped cream . well ith slaw and put where cold .
W B COL. E OU I . C. L RN
S . C W . C. Director U . Tank orps , ashington , D
Green Corn Pudding One 12 of r 5 5 quart of milk, ears co n (grated) , eggs , 1 tablespoons melted butter, tablespoon sugar . Grate corn ' cob beat it from and with eggs ; add butter , salt , milk and a sugar . Put in a covered b king dish (buttered) and bake for 1 i slowly hour . Just before serv ng remove cover and
n . i brow This recipe can be halved , us ng 3 eggs .
WM H. . HUNT Am t E erican Consul to S . tienne , F rance
I know that there is a great deal of misery and suffering among the dependent families of our wounded and unemployed ex -service boys and you deserve the highest credit for this unique, idea of coming to their rescue as a cook book is something that every househ, old that respects ”
t not . W i self should be without . H . H .
Sweet Potato P-one 2 Peel and grate moderate sized raw sweet potatoes . . Pour Add 4 over them water . large spoonfuls of cups of cold nd 1 e b own s a . S i e to t r ugar of butter ason with g ng r aste, THE A LL - AMERICAN COOK BOOK 77
rub the ingredients well together and b ake in a shallow but tered plate in a moderate oven about 3 hours .
- ASS E BRIG GE NERAL WM . L IT R
- - ff A of S S . Assistant Chief ta , U . rmy
I have tried this recipe in various parts of ”
W . the world and foun d it a good one . . L
Baked Egg Plant
“ s a Pare a large eggplant and cut in small piece , so k 1 of in cold water hour, cook in a small quantity boiling water f or 20 minutes or until soft , mash , and season to taste with n c butter salt and pepper . Turn into a buttered baki g cro k , , r ak cover with bread c umbs , moistened with butter and b e until brown .
Small eggplants frequently have a bitter flavor .
T W BO S S G . A. . GG
t B -s Note : Sg . ogg is the oldest living member of the F ’ 80 . American Legion , being years old He was present in ord s
assissinat ed. Theater, Washington , when President Lincoln was
f S s o . . He is also a member the G A R . and served in the pani h
A r merican Wa .
Stuff ed Tomatoes
of Select firm , solid tomatoes similar size , cut a round Mix place in the t op of each and scrape ou t the soft part . s u with tale bread cr mbs , a little parsley , and , if you like , a S w suspicion of onion and chop very fine . eason ith salt , e s pepp r and butter, fill the tomatoe with the mixture , scatter of n bits butter over them and bake in a moderate oven , basti g occasionally with butter . Variation in seasoning may be made by using buttered bread crumbs with fine chopped ham sea soned n of with cayenne pepper a d a dusting Parmesan cheese , or minced meat , buttered bread crumbs , fine herbs to season , A ffi k m h and a beaten egg . nother stu ng li ed by many is ade wit rice . 78 THE ALL - AMERICAN COOK BOOK
DEPARTMENT OF STATE Washington 22 F u 11 19 . ebr ary ,
Mr : Dear s. Brebner Both my wife and I are only to o glad to aid
- our ex service men in any way we can . Neither f o us however is very much of a cook , and I am afraid, our recip, es would not go very much further it than the following : First take a potato , bake , So eat it . I expect you will have to assign some delectable recipe to us and let us get by somewhat of a in the fashion a camoufl ged ship . u of With best wishes for the s ccess your book , hO e of which will earn , I p , a great deal money for
- the unemployed ex service boys , I am,
Yours very sincerely, F E M EE R D . D RING , A f The ssistant Secretary o St ate .
I MR . DEER NG ‘ Nut Stufi ed Potatoes Six 3 2 large potatoes , 4 cup ground nuts , tablespoons thick 2 W cream , tablespoons butter, salt and white pepper . ash
- and bake potatoes . When done cut across evenly inch from the end . Remove the insides , being careful not to break the n M ski s . ash the potato , add nuts , cream , butter, and season B ing to taste . eat with a fork until light , refill potato shells and set in oven until hot .
B - E E A E E RIG G N R L J . H . P NDL TON B F M C S . S . C ommanding General, econd ase orce , U arine orps , San C Diego , alif .
Hollandaise Sauce bles o on of Scant td butter, heaping tablespoon of flour p , of stir till smooth , adding slowly a cup water ; when smooth and thick pour over the well beaten yolk of an egg season , , with salt and tobasco sauce , and cook in a double boiler till B the egg is cooked . eat well with an egg beater before serv f or ing ; if used as a sauce fish , add a few drops of lemon if of u juice ; with a vegetable , a few drops onion j ice is b ett er. 9 THE ALL - AMERICAN COOK BOOK 7
' - E M RP AMERICAN CONSUL GENERAL GEORG H . U HY Dean of the American Consular Service M Note : This recipe is dedicated toGeorge H . urphy by r M of A C G 1 M s . argherita Dye wife the merican onsul at udad ,
e M . Juar z, exico
E a Mur h S e Baked ggpl nt , p y tyl
F our eggplants 3 large onions 6 large tomatoes , cup , , W of oil salt and pepper and 2 cloves of garlic . ash and cut , , l-en thwa s slits ab out 2 inches long , g y of the vegetable , about an
f of . inch apart . Into these slits stuf slices onion and tomato
Season and put in a baking pan , keeping eggplants close to gether ; place remaining tomatoes and onions on t op of egg
oil . C plants , pour over and cook in moderate oven over pan of after first half hour of cooking . If the flavor garlic is liked , split 2 cloves and put in pan while cooking . Remove garlic before serving .
- M E O E . C. BRIG GENERAL . K. C L , U . S .
C. M B S . U . S . arine arracks , Paris Island ,
Mexican Beans With Cheese 1 f of M 1 . o One quart exican beans , can tomatoes , lb fat or 3 3 2 bacon dried ham , large onions , bell peppers , cloves of garlic minced fine , red chile peppers , salt , red pepper and t black pepper (usually made very ho ) . Put all ingredients into iron pot together and fill up with water , bringing to a boil , and then set on back of stove to simmer slowly and steadily until the beans are tender and most of the liquor absorbed ; 1 or of just before serving add cups grated cheese . This preparation may be warmed over nicely . In case Mexican beans cannot be gotten , the dish may be made with any dried bean , which should be soaked over night . Red beans are preferable .
W. A B K . IC ERS A C merican onsul to Puerto Plata , Dominican Republic Cocoanut Sweet Potat oes B 4 w oil medium sized s eet potatoes until tender , cream with of of 1 them cup cream , lump of butter size egg, tablespoon 80 THE ALL - AMERICAN COOK BOOK
1 S f . . of . o sugar, A; pt grated cocoanut erve very hot This is a rare and delicious dish .
LT A E KU RRY . P UL . G Camp reenleaf, Georgia
Corn and Nut L oaf
ru Mix 2 cups of grated corn with a cup of bread c mbs , f 1 2 1 cup o chopped English walnut meats , cup of milk , well o but beaten eggs , and salt and pepper to taste . Pour int a er t ed mold and steam until done .
E A O OMAS E G S f h a o a U . S . S N T R TH ST RLIN , tate o Sout D k t
Tomat o Sauce for Meat or Fish
Cook 1 level tablespoon minced onion in 1 tablespoon 1 of i butter until a light brown , add tablespoon each m nced 1 of celery and parsley , add rounded tablespoon flour, well w 1 of 1 blended ith 4 cup water, add 4 teaspoon salt and grad ll ua . S y cups hot strained tomato tir and cook until smooth .
P. K E R . S INN R A C - E merican onsul General, London, ngland
Béchemel Sauce
Melt a piece of butter the size of a walnut into which of 1 l stir a soup spoon flour, then slowly add 4 pt . of mi k and 10 soak minutes , stirring constantly .
A E a CAP E U 8 . T . R . RL , . N vy
Curry Sauce
One of tablespoon butter browned in a frying pan , 2 2 tablespoons flour, tablespoons curry powder, pts . of 1 of 1 good beef stock , cup tomato juice , few grains cayenne , W 1 tablespoon orcestershire sauce, tablespoon of tomato catsup cooked to a smooth sauce is good for any curry . If a table spoon of raspberry shrub or walnut catsup is used it is greatly improved .
82 THE ALL - AMERICAN COOK BOOK
M HOWA AF W . RD T T Ex - President of the United States of America
Truffle Sauce
Rub together 1 tablespoon of butter and 2 tablespoons of 2 on flour . Put cups Of brown stock the stove , season , and
. C when it is boiling , put in the flour and butter hop up the truffles very fine and put them in the sauce .
AM a 8 . A A M A W S . RE R D IR L C. S . ILLI , U N vy
HorseRadish Sauce
M 4 of elt tablespoons flour and butter together , blending 2 thoroughly , then gradually add cups of milk ; bring to boil ing point and add teaspoon salt , dash of pepper and cup E S . grated horse radish . tir constantly xcellent with roast beef .
MA BE AM J . NJ IN CROUCH
Sauce Tartare To 1 cup of mayonnaise dressing add 1 tablespoon each of e E finely chopped parsley , olives , pickles and chiv s . xcellent for fried oysters .
A R E C . . EA s av PT R L , U . . N y Mushroom Sauce Brown 1 tablespoon of butter and add 2 tablespoons of u flo r, stir well and brown ; add water o r beef stock 1 cup of , mushrooms and season with salt and pepper to taste .
O E NO H . . A E G V R R J LL N, State of Kansas Salmon Sauce OR of 1 Liquor salmon , tablespoon flour 2 tablespoons , 1 e tomato catsup , gg and a tablespoon of butter . Cream all 1 together . Let cup of milk come to a boil and then partly A . dd cool to the above sauce . Let boil again and pour over salmon loaf when ready to serve . E XI CHAPT R . M I S C E L L A N E O U S A good dinner is better than a fine coat —An Ancient A dage .
M CO E W . . LLI R A S A American mbassador to Chile , outh merica
Spanish Rice 2 of 2 Melt tablespoons butter in a saucepan , add cups of 4 of 5 of cooked rice , tablespoons grated cheese , tablespoons 1 of tomato pulp , pinch of mustard , teaspoon chutney , salt to taste and a few grains of cayenne pepper ; mix and beat thor P n oughly . ut in a baking dish , sprinkle with brow ed bread crumbs and serve very hot .
EA A MI A A EA E S R R D R L . GL V F C . S . ommandant , irst Naval District , U Navy Yard ,
B . oston , Mass Curry C 1 hop onion fine and fry dark brown in butter , then drain from butter and place in a sauce pan . In same butter, more added if necessary fry lb . rich lean beef lamb veal , , , , or chicken chicken livers , then drain from butter and add to 1 “ onion . In the same butter fry heaping tablespoon of Gross B ’ ” and lackwell s curry powder , till a dark brown (almost Add black ) , but do not scorch . all together and cover with fresh milk and let stew until the gravy is very thick (from 3 m of . O to 4 an hour) ysters , cla s lobsters fish or crabs , , , - also hard boiled eggs , may be used instead of the meat but , should not be fried .
A A W . . INSLOW A C - C S merican onsul General, ape Town , outh Africa Salted Almonds Blanch almonds by pouring boiling hot water over them ; 84 THE ALL - AMERICAN COOK BOOK
then remove the brown skins ; over each cup of nuts pour 1 tablespoon of butter or almond oil and 1 even teaspoon of salt .
Spread in tin pan and brown in moderate oven ; stir often , watching closely .
OL M EWA T S Ar C . . B. ST R , U . . my
Asparagus Pudding 1 2 One . tin of asparagus tips , pt of milk , 3 eggs , table of of s of spoons flour, teaspoon salt , and a da h pepper, and 1 Cut tablespoon of sugar . long asparagus in two , using only of tender tips ; wash it, and add beaten yolks eggs , flour, F of sugar, salt and pepper . old in whites eggs last . Do not stir .
OMMA E LEE WA E LT . C ND R P. RR N A A S . ide to the ssistant Secretary , U . Navy
Mushrooms Under Glass
Place some mushrooms on fresh toast and season with of . on salt and pepper . Put a piece butter on each Pour
1 . each dish a tablespoon of milk or cream, add clove Place m or glass bell (which co e for this purpose) , metal basin , over B 20 c the whole . ake minutes and serve with the over on , Add k removing only at last minute . milk while ba ing, if it dries up much . These should be arranged in dishes like small m soup plates . They are served in the sa e dish in which they are baked .
A OMA . S . E O S E e o U S N T R TH S T RLING, Stat of S uth Dakota C on hairman , Committee Civil Service
Soufiled Eggs
B Of 1 ff eat white egg until sti , season with salt , and put of into a cup , in a pan warm water, beat gradually until a b is As oiling point reached . egg rises make a depressmn in it and drop in yolk and cook only a very little longer .
A M A R EA . A K R R D IR L H. J C SON G B U . . eneral oard, S Navy
Creamed Peanuts and Rice
One 1 1 cup uncooked rice, cup shelled peanuts , teaspoon THE ALL - AMERICAN COOK BOOK 85
1 of teaspoon of paprika tablespoons of flour , salt , 4 , f mi B of o . tablespoons fat , and cups lk oil the rice ; make Mix a white sauce of flour, fat and milk . boiled rice , chopped peanuts (first put through me at grinder) and seasoning to 20 ’ gether and b ake in a buttered baking dish minutes . ,
A D . LIN RD M ’ A t . American Consul to S ichael s, zore Island
Sopa Fort e (A Native Azorean Dish) 1 M of 2 . . ake a soup lbs of beef ; add lb ham , cabbage , r tu nips , carrots , peas and season well with salt ; also add W , a green pepper . hen cooked , remove the vegetables and of ham . Line a deep roasting pan with slices bread , cover i w th a layer of the well chopped vegetables , then add a layer of k ham finely chopped, and over that sprin le a layer of C s grated cheese . ontinue the e alternate layers till the dish is k of full, ta ing care that the last layer is bread, and cover — r with grated cheese . Then ladle most of the soup o stock e 10 To over th se layers and place in a hot oven for minutes . serve , ladle into soup plates and pour over some of the remain ing broth with each helping .
WM OBE . H . R RTSON American Consul - G eneral to Buenos Aires Argentina ,
Hot Sandwiches
Cut 12 slices of bread inch thick ; butter and spread ham between ; dip in mi lk and fry in hot olive Oil until crisp
. S and brown erve immediately .
WI N . NSHIP A C B merican onsul to ombay, India
Curry Powder
E leven ounces of coriander roasted on an iron plate , h fine usked , pounded , and sifted ; 2 teaspoons of mustard 1 of eera m 1 seed , teaspoon j or cum in seed , teaspoon of pep 15 2 of k u per, dry chillies , teaspoons usk s, each of these to be slightly roasted and pounded separately ; 4 inches of turmeric 4 4 to be roasted and pounded ; pound also cloves , inches of n 4 l ci namon and the seeds of cardamoms . A l to be mixed together and kept dry in well corked bottles . This powder THE ALL - AMERICAN COOK BOOK
can be used for any curry ; a pound of meat will require 2 teaspoons .
SE A O A A O E a M U . S . N T R . . J N S, St te of New exico Chili Con Huevos
Mix 2 tablespoons of ground red chili and 1 teaspoon of
flour in a little water until smooth , fry for a few seconds in a tablespoon of hot lard ; add to this plenty of salt and n B enough boili g water to make a thick gravy . eat yolks and of 4 e whites ggs separately , mix lightly together with tea spoon of salt ; drop this mixture by tablespoonsful into hot lard and fry like doughnuts . Lay these airy cakes in a deep of dish , pour the chili sauce over them at the moment serving . W l Like any omelet , they must be eaten hile ight .
STILLMAN W. EELLS A F M merican Consul, unchal, aderia Spaghetti I take pleasure in furnishing the recipe of of a way serving spaghetti, which has always been
a favorite of mine . Sauce : Stew tomatoes with a goo d d eal of sugar until you have produced a brownish red
syrupy mass . This should be seasoned with salt
and pepper . F r y crisp several slices of bacon , cut into of small strips about an inch long . of Braise in butter several slices boiled, smoked tongue and cut into strips of the same
Just before serving add the bacon and tongue
to tomato sauce . Boil the spaghetti until it is thoroughly f or cooked . Put it in a colander and dip it a
moment in iced water . Put on a platter, pour the
sauce over it and serve immediately . E S . W. .
W S O S . . H LLI
- G American Consul eneral to Lisbon, Portugal Cabbage Pudding
Line a mold with boiled cabbage . Put a layer of minced THE ALL - AMERICAN COOK BOOK 87 meat boiled eggs cut in rounds stoned olives and boiled finely , , cut carrots ; then put a layer of cabbage and so on until dish B is filled last layer being cabbage . ake in moderate over about , 0 2 minutes .
Note : This is a Portuguese dish .
A H C’ AM P UL . R N F American Consul to ancy , rance
Cuban Cheese
(Note : This is a very rare and unusual recipe . ) ne of 1 of 2 O pound best dried figs , teacup water , teacups
W . C of sugar . ash the figs in warm water ook sugar and
is . water together until a syrup formed Then add figs , and cook slowly until tender ; then take up figs , and boil syrup
fi s . Cut until thick . Pour over g , and set aside until cold
2- Philadelphia cream cheese into inch cubes , and pour over 2 of 1 each cube tablespoons syrup and 2 figs . Serve cube with of cofi ee a small cup black after dinner .
W DYE J . . A C C merican onsul , iudad Juarez , Mexico
Chile Omelet
Six 3 6 2 large chiles , eggs , slices of cheese , large onions and 4 tomatoes . Split and remove seeds from chiles ; place of of . inside each chile a piece cheese ; beat eggs , add salt , and dip chiles in beaten egg and fry in deep fat . Have a stew prepared of the onions and tomatoes and pour over the chiles . S erve hot .
EA A M A E R R D IR L R . . COONTZ C of O hief Naval perations , U . S . Navy
Spanish Rice
One of 3 cup rice , cups boiling water 6 large sliced onions , , of 1 of can tomatoes and teaspoon salt . Cook the rice in hot t drippings un il golden brown , stirring frequently ; remove seeds from sliced red pepper and cook with onions 15 minutes in boiling water ; add rice and cook 10 minutes then add ,
tomatoes , which have been warmed stirring thoroughly . Cover ,
. tightly and cook until water is absorbed Do not stir again . 88 THE ALL - AMERICAN COOK BOOK
O M L . R . BL H M A . . A . S American Consul to guascalientes , G , exico
Prunes Stuff ed with Dri ed Apricots
Two 2 cupfuls of large , soft prunes , cupfuls of dried apri 1 XXXX u of cots , cupful Of sugar, c pful fresh grated f or one cocoanut . Soak the prunes hour , and dry ; with a sharp knife remove the stones ; fill with apricot , which has been F washed , dried and put through a food chopper . orm into the Mix natural shape of fresh prun es . the sugar and cocoanut
S o . together and roll the prunes in it . pread on a platter t dry
W SW CK W. . BRUN I A R F merican Consul to La ochelle , rance
Omelet Soufiié
B un . eat well yolk of egg . Then beat white til like snow “ Mix To white then add 2 teaspoons of sucre vanille . the white and yolk together, very gradually, by taking spoonful e of white and mixing to yolk , then another and anoth r until x f .o all is mi ed . Place in lower part oven a few minutes , then in upper oven until a little brown . To serve as a dessert , if u the desired , a little candied fr it may be cooked in omelet and sugar sprinkled over the top .
A T M C P . W. . CROSE N N C U . S . ommandant , avy Yards , aval District , C avite , Philippine Islands
Fish Timbales
C fine 1 fish hop cup of white , cooked ; boil cups of of r milk and pt . bread c umbs together, and when cool, add the fish gradually , and press through a sieve ; add 4 table of 1 spoons cream , teaspoon salt and dash of pepper ; fold of 5 in the whites eggs (well beaten) . Pour mixture into of timbale cups , stand in a pan boiling water in hot oven 15 E . fish use minutes ven better than the is to asparagus tips .
BE E J . S . N DICT A t ’ C S . merican onsul to John s , Newfoundland
Candi ed G rap efruit Peel
Take skins of grapefruit aft er pulp has been removed ,
90 THE ALL - AMERICAN COOK BOOK
1 peel . Have a frying pan quite hot in which is melted table f 3 e spoon each o butter and lard for each appl s . Lay apples in layers (but do not break) ; sprinkle with cup of sugar W t o o . on and cook . Do not have pan hot hen light brown one side turn until both are alike .
E E A CKMA . J w. BRIG G N R L . RU N
NOTE : This recipe is placed in this book in memory of
n - in- r . M s. Gen Ruckman , who died last Ju e , by his daughter law , A on J . . Ruckman . It is with pleasure I place this page a recipe in honor and memory of one as interested in the welfare - w of our wounded and unemployed ex service boys as as G en. son 100 A Ruckman , a true of Illinois and a per cent merican . E ditor .
A e i ppl s , W ley Style Six 2 apples , cup of flour , cup of sugar, tablespoons melted butter, and cup of water . Pare the apples and cut into quarters ; dip them first in melted butter, then in the mix of ture flour and sugar . Put in a baking dish , pour the water a 40 t or over them , and b ke in moderate oven minu es , until S slightly brown on top . erve hot with cream .
A O E E A F M SO S A M M J R G N R L . J . ORRI N, U . . R Y
Cheese Soufflé 5 of 1 Two tablespoons Of butter, tablespoons flour, 4 tea spoon of salt 3 eggs 1 of , , 4 cup grated cheese , and cup of l M scalded mi k . elt the butter ; add flour and mix well , then of gradually add scalded milk , stir salt , bit cayenne pepper, f and cheese . Remove from the fire and add yolks o eggs
(beaten ) until lemon colored . Cool the mixture and fold it ifil into the st y beaten whites . Pour into buttered baking dish 20 and bake in slow oven minutes .
CA E AKE PT . R . . B NHUS B f Y A C o U . S . N ssistant hief, ureau ards and Docks , avy Cheese Dreams
: A Ingredients merican cheese , bread , bacon grease . Slice the cheese in thin pieces ; place between slices of bread in sand wich form . Place a moderate amount of bacon grease in frying pan and lay the sandwiches in the pan . Cook until the bread Ad is toasted a light brown . d additional bac on grease as nec e S ssary to keep the sandwiches moistened . erve while hot . THE ALL - AMERICAN COOK BOOK 91
Easily and quickly prepared and very satisfactory for serving M large as well as small parties . ay be cooked at camping parties .
ROBERT ‘ SKINNER
A - E merican Consul General, London , ngland
G niochi for Two Persons
of Put two ounces of butter in pint of milk , a pinch of salt ; let it come to a boil and add two ounces flour quickly , stirring briskly and constantly until it forms a mass and does not stick to the bottom of the saucepan ; then add some grated e out Gruy re cheese , dip small spoonsful , one after another, into a pan of boiling water and let these poach three minutes ; afterwards place them in a colander and drain Off the water and place in a porcelain lined baking dish ; pour over béchemel sauce and grate a cupful of G ruyere cheese and Sprinkle over
to . the p , and pour over this a little melted butter Then bake in a moderately hot oven ; it should take about 25 minutes to cook them . Béchemel Sauce
Melt a piece of butter the size of a walnut into which stir 1 a soupsp oonful of flour ; then slowly add 4 of a pint of milk 10 and cook minutes , stirring all the time .
OL C . C E B I . . W L OURN
. S . C W Director , U Tank orps ashington D . C. , ,
A Cheese Dish
Grate 1 cup of cheese ; mix with 1 well beaten egg ; add salt and paprika . Spread on Slices of toast laying a slice of uncooked bacon over each piece and put un,der toaster in the n oven u til bacon is crisp and brown . Serve at once . This is a delicious luncheon dish .
EA H LT . RL SU T ARD
Baked Cheese Custard
2 oz f 2 z f s. o o s o Put into sauce pan butter . flour tea , , of spoon mustard , a little grated nutmeg and a little cayenne pepper ; place over fire and when all is blended together add 1 of of gill sweet milk, then add lb . grated cheese (Par 92 THE ALL - AMERICAN COOK BOOK
mesan) . Do not let boil but stir until a smooth , thick cream ; 6 next add the beaten yolks of eggs , stirring constantly, and beating for 5 minutes ; then add the well beaten whites , put in well buttered baking dish and bake in quick oven 20 minutes .
MAJ - E E A EO E G N R L G . B LL , JR . A S . C C . ommanding General , VI orps , U rmy
A Cheese Dish
One of 1 . . can tomatoes , small onions and lb of cheese F ry onion in butter until golden brown ; add grated cheese and melt well , adding tomato juice very slowly, salt , pepper, n S o . and paprika to taste . erve toast
REAR ADMIRAL PHILLIP ANDREWS N N . C U . S . ommandant , avy Yards , orfolk, Va
Asparag us Timbales
n - f of O e half teacup o hot milk poured over 1 pt . bread 3 1 crumbs ; when soaked beat smooth ; add eggs , at a time , beating after each egg ; add 3 tablespoons melted butter, salt
e 1 . and cayenne to tast , and a little onion juice ; add pt of asparagus cut in pieces and beat mixture . Put in buttered d Of hot on timbale mol s in pan water, with buttered paper 20 top to keep from burning . Cook in oven minutes . Serve with a rich cream sauce .
A . . SE O E S . S CE U S N T R . P P N R, Stat e of Missouri C C on Afi ir hairman , ommittee Indian a s
Welsh Rarebit
n O e lb . American cheese 1 cup milk 1 egg cup butter , , , , 1 tablespoon prepared o r teaspoon dry mustard 1 pinch , r cayenne pepper, salt to taste . Grate o cut rather fine the cheese and place this with the butter in a double boiler or B chafing dish . eat the egg and mix well into it the mustard W , pepper and salt . hen cheese and butter are thoroughly melted , pour in slowly the mixture of egg mustard pepper and , , N salt, stirring well all the while . ext pour the milk in little li W by ttle , allowing it to mix gradually . hen it becomes a r ' ich looking , smooth paste , remove from fire immediately and on or serve toasted bread crackers . or m (If the rarebit becomes too heavy thick , more ilk may THE ALL - AMERICAN COOK BOOK 93
be added over the fire , remembering to stir it briskly . )
A O v M U . S . a REAR ADMIRAL H . T . Y , N y
English Monkey
1 of 1 One cup of E astern cheese (grated) , cup cream , of 1 cup bread crumbs , egg , white and yolk beaten separately , 1 teaspoon salt , 4 teaspoon paprika , and a dash of cayenne M pepper . elt butter and cheese , add bread crumbs soaked in S cream , add salt , pepper, and beaten eggs (together) last . erve on toasted crackers . “ I am enclosing on the attached sheet a recipe of a very M is popular dish in exico . It a dish that seems to be relished M ” —A M cC. by all foreigners who come to exico . . J .
MAJ -G ENE A EO E A M R L G RG B RNETT, U . S . . C.
Commanding General, Department of the Pacific
Stewed Cheese ix S . ounces of cheese (a little less than lb ) grated , 2 2 of eggs , level tablespoons butter and 1 cup of milk . Beat B all together and bake to the consistency of mustard . ake a light brown . 94 THE AL L - AMERICAN COOK BOOK
OU R COUNTRY $” A Prayer Patriotic
(By Stanislav Martin Kolar) 0 r M . l 8th E 33 d st ed . l Class , Dept , ngineers ,
ur O Country, Thou art hallowed ,
With reverence we speak thy name . Thine is not a kingdom but a of Land Freedom , Sacred to the living and the Legion of Hosts in Heaven ;
In Thee we abide in peace and content , Patriotic in our endeavors we inspire
Patriotism in others . not Thou leadest into aggression but , our Guarding Starry Banner, e n Glorify, p ace o earth and good wi ll
To man . XI I CHAPTER . P U D D I N G S Your dressing dancing gadding where ’ s the good in ? , , , Sweet lady tell me can you make a pudding ?” , ,
E DWIN DENBY Secretary of the Navy
Mary Mort on Banana
- One m . half dozen bananas , p of walnut meats Grind the meats and roll bananas in them , adding a little nutmeg ;
dot B . S with butter . ake in oven until a golden brown erve with cream .
E A BA e of e a are S S O . a U . . N T R L . H LL, St t D l w C m C on C hair an , ommittee District Of olumbia
Peach Pudding F ill a baking dish with peaches (whole ) , pour over same 2 C set cups of water . over dish and in hot oven until peaches Off are done . Drain juice and let stand until cool , then add f 4 1 . o 1 f pt sweet milk , well beaten eggs small cup o flour , with a teaspoon of baking powder mixed with it , stirred in a e m 1 so gradually and carefully as not to m k it at all lu py, 1 of tablespoon melted butter , little salt and cup sugar ; e 3 o r 4 b at them all together for minutes , then pour over Set peaches . dish in moderate oven until a rich brown . C anned peaches may be used .
WM AW . D SON A C M merican onsul to unich , Germany Plum Pudding Jelly One- half box of gelatine soaked hour in 1 cup of cold 96 THE ALL - AMERICAN COOK BOOK
f 1 z 1 of 1 . o water o . of chocolate cup sugar, pt milk , , , is 1 s . D cup of sugar, cup eeded raisins , cup of currants solve the sugar in the milk and put it into the double boiler M of t o to scald . elt the chocolate , add a few teaspoons milk l m make it smooth , and add it to the scalded mi k . Re ove from un e the fire and add the soaked gelatine , stir til dissolved , th n W firm u strain into a mold . hen it begins to set , or is eno gh to hold its place , stir in the fruit , which should be cooked for F or a few minutes to soften . lavor with vanilla lemon , and
or e . if desired , a little citron , lemon orange peel may be add d
Serve with whipped cream .
OL A U POI LLO LT . C . RTH R N A M A B merican ilitary ttaché , ucharest , Roumania Date Puddi ng ne of 1 of 3 O scant cup sugar, cup dates, chopped , 4 cup 2 1 tea of chopped walnuts , eggs , beaten together, heaping of 1 2 s spoon flour, teaspoon baking powder and tablespoon Mix 4 min of milk . in order given and bake in a slow oven 0 hot utes . Serve with cream .
O E O W A S e of G V RN R D . . D VI , Stat Idaho
Idaho Prune Puddi ng ’ ’ (Editor s Note : Governor Davis choice is very appropri is ffi u of ate , inasmuch as the plum the o cial fr it the State of Idaho . ) S 22 tone and chop about cooked and sweetened prunes. Add 10 B of chopped meats of walnuts . eat the whites 5 eggs stifi 2 of F and add tablespoons powdered sugar . old these into prunes and bake in pudding dish over a shallow pan of warm water and bake in moderate oven about hour. Do n not remove puddi g dish from pan of water until cool .
SE A O E ST U . S . N T R R . P . RN , State of Kentucky C Chairman , ommittee on Revision of the Laws
G lorified Rice
of n Three tablespoons rice , tablespoons of gelati e , 1 of . f flavored with vanilla pt milk 1 qt . o whipped cream , W , , 1 scant cup of sugar . ash the rice and put it in double boiler with the milk and a tiny pinch of salt ; boil hours ; let cool , sweeten and flavor . Dissolve the gelatine in a small
t of . n por ion cold water, adding a tiny bit of boili g water .
98 THE ALL - AMERICAN COOK BOOK
F i ff . sti , and add slowly to creamed butter and sugar lavor w th vanilla .
- A BANDHOLTZ E E . BRIG G N R L H . H A W r . . S a Dept , U . rmy
Date Pudding
Two 1 1 eggs , cup sugar , heaping tablespoon flour, tea 1 1 spoon baking powder, cup chopped dates , cup chopped B English walnuts or butternuts . eat eggs well ; add other ingredients in order named ; bake hour in moderate oven .
Serve with sweetened whipped cream .
COL BE ET . J . B. NN T A ff S . U . S rmy, General ta
G iila Ma aca or Sin a o e d in l , g p r Pu d g
One fresh cocoanut grated and squeezed through a cheese cloth (the milk squeezed from cocoanut is used for the sauce ) . of 2 Two cups brown or maple sugar, cups of sage or tapioca , washed and strained . Put the liquor in natural milk found in the cocoanut , into the sugar and the squeezed cocoanut meat .
Put on fire , stirring constantly until boiling point is reached . S train through sieve , pour on tapioca and boil all together 15 s S about minute , stirring as it thickens . erve hot with the cold sauce .
OMMA DE LEE WA E LT . C N R P . RR N A A S U ide to the ssistant ecretary , . S . Navy
Chocolate Pudding
One pint of cake crumbs 5 tablespoons grated chocolate , , 1 1 . 3 M pt of milk cup of sugar, eggs beaten separately . elt the chocolate, and add milk and su, gar heat to the boiling point and pour the mixture over the we, ll beaten yolks then W , add the cake crumbs and bake hour . hen done cover , with meringue made of the whites of the eggs beaten stitf 1 S et ) . n . with A, cup Of sugar in the oven to brow
E A O S . S OS . F AN E U . N T R J I . R C
Diplomatic Pudding
f 1 z 2 . o o of Place in a bowl ozs bread crumbs , V2 s. s ugar, THE ALL - AMERICAN COOK BOOK 99
1 of 1 oz . $ . . V2 finely hashed A, oz butter, oz of picked currants , 3 1 of M sweet almonds egg yolks , tablespoon flavoring ( ara , Mix f or schino juice ) . all well to gether 2 minutes with a fill 6 n wooden spoon , then lightly buttered , individual puddi g in molds with the preparation . Lay molds tin pan , pour in se boiling water up to their height ; t in the oven , and after 30 mi nutes remove ; pour a hot sauce over the pudding and
serve .
A MacMU RRAY J . V . . F r Aff Chief of Division of a E astern airs , Department of State
Dat e Whip
One 1 cup of stoned dates , cup of boiling water, table of 3 e Spoon lemon juice , gg whites , cup of sugar , tea f C spoon o salt . ook the dates in boiling water until tender ; B ff press through a sieve . eat whites until sti ; add sugar , C lemon juice and salt . arefully fold in date pulp . Pile lightly on a buttered baking dish and bake 30 minutes in moderat e S oven . erve with cream .
W E H . . DI DERICH A C S Ont . merican onsul to arnia , , Canada
Caramel Puddi ng
Put 3 heaping tablespoons of sugar into 1 cup of water u n of and boil ntil brow , and line the inside a bowl with this . e 3 f Three eggs , well beat n , cups o milk 1 level tablespoon of , of sugar, and few drops vanilla . Strain before putting into
. S 1 F the bowl team for hour in water . or serving turn out , th Of e bowl on a glass dish .
W S . . HOLLI S Amerl can Consul - G eneral Lisbon Portugal , ,
Celestial Foo d F n 1 oz . of our ou ces of sugar, ground almonds 1 oz . of , read ru c mbs , flavoring desired wine substitute and 10 h ( ) , eggs . Put the sugar into water and let boil for 15 minutes then add the ground almonds and bread crumbs and lastly; , 10 the yolks of the eggs . Let the mixture boil 5 minutes . 100 THE ALL - AMERICAN COOK BOOK
U S . SE A O EE MOO . N T R R D S T, State of U tah C C m on li hairman , o mittee Pub c Lands and Surveys
Peach Pudding
One of off can peaches . Pour juice and add 1 cup of s of 1 1 ugar , cups flour, cup of milk , teaspoon melted 1 Mix butter and teaspoon baking powder . in order given . 1 . S . S Pour over peaches team hour erve with cream .
SENATOR SMOOT ’ S PRAYER
W A 1 17 — 5 9 . Sen ashington , pril , Just as the
ate voted to pass the war resolution last night , Senator Smoot of Utah delivered the first prayer
ever delivered by a Senator on the Senate floor . Rising in his place he said “ God bless and approve the action to be F S . h taken by the enate this day O , ather, pre serve our government and hasten the day when liberty will be enjoyed by all the people of the
earth .
COL AM . H ILTON A W B U . S . rmy, ashington arracks
Peach Pudding
of of Two cans peaches, 6 large apples , lb . blanched and f o . chopped almonds , lb . stale macaroons Pare and core n M k r of 1 of apples , cutti g them in eighths . a e a sy up cup 1 few granulated sugar and qt . of water ; drop the apples , a at a time , and cook until tender, but not enough to allow apples to become too soft ; remove to a platter to cool as you -Add to take from syrup . the juice from the can of peaches the syrup and let stand on the back of the stove to keep warm. i Dry and roll the macaroons until they are l ke bread crumbs . Put in the bottom of a deep baking dish a layer of apples and cover with chopped almonds and macaroon crumbs , then a of e ru un layer peach s , covering each layer with the c mbs til the dish is filled . Pour the warm syrup over all and cover S ‘ with layer of crumbs and nuts . erve very hot with meat r e cou s .
102 THE ALL - AME RICAN COOK BOOK
1 of ed and add gradually, while beating constantly, cup powder of sugar ; then add teaspoon of vanilla , a few grains salt , 1 ff in and 4 cup of heavy cream , beaten until sti . Remember filling mold f or steaming never to allow mixtu re to fill mold more than full , for room must be left to allow for the F or ufi s rising . snow p never let the mold be more than full .
SEA C EARL B . R Y F ormer (and first ) State Adjutant of the American Legion of Illinois
War Pudding
of 1 of 1 of Two cups graham flour, cup molasses , cup i 1 1 of sour m lk , cup of raisins , teaspoon each nutmeg and 2 Mix nn 1 e . ci amon , teaspoon soda , t aspoons of melted butter : ne of of and bake slowly . Sauce O teaspoon flour to a cup Add and sugar, butter in generous quantity . boiling water 3 or 4 of tablespoons ground nuts .
: d —E (Note This is the first recipe I receive ditor. )
EA A M A F E S a R R D IR L I LD , U . . N vy
Orange Marmalade Puddi ng
- of 1 1 cu Three fourths scant cup butter, cup of sugar, p 3 1 of 1 of of flour, eggs , teaspoon soda, teaspoon hot water, 1 of 1 of teaspoon lemon juice , and tablespoon marmalade . m Dissolve the lemon juice in the soda and hot water . Stea 2 3 E . at to hours with pudding sauce .
MAJ - E E A H TE E T . G Ar G N R L UN R LIG T , U . S . my
Plum Pudding
1 of To qt . boiled milk add (while milk is hot rolled , ) Ad o f d . n crackers enough to thicken it . lb seeded raisi s , 1 3 . ; lb finely cut citron . . , A lb currants , 4 lb finely chopped , Add blanched almonds . these ingredients after milk is cold . C 1 B ream , cup sugar, cup of finely chopped suet . eat whit es o f eggs and yolks separately, adding beaten yolks to creamed Ad . d butter, sugar and suet this to the boiled milk and S i n . c crackers , and add raisins , citron , and uts eason w th in Add namon , nutmeg , cloves and mace . beaten whites of eggs B . 1 last ake slowly for hour . THE ALL - AMERICAN COOK BOOK 103
WOO U 8 . a REAR ADMI RAL s. s. D, . N vy
Such a worthy object as you are working for deserves the support of all and I gladly contribute my mite to add ” — S . . to the general fund . W
Jellied Apples 2 Pare , core and quarter tart apples ; cut the quarters into these or 3 pieces depending upon the size of the apple . Put , — into an earthen dish a new bean pot or casserole is suitable h of ar wit layers sugar between , using about cups of sug d 1 f of r 1 . A o for about qt . of apples d 4 a cup water, cove W and cook in a very slow oven for 3 or more hours . hen tender and very red and juicy add to the hot juice drain ed of from the apples a scant quarter a package of gelatine , soft if . C ened in cold water, also a little lemon juice desired are fully lift a few pieces of apples at a time and lay in the earthen
1 . bowl , adding teaspoon of the liquid , until all is used Let stand until cold and set , then turn out from the mold and ornament with a piping of thick cream beaten solid or sur d r roun with thin cream beaten with a whip chu n and drained . Syrup from a jar of preserved ginger may be added to the cream before whipping . The apples are also particularly good served hot , without gelatine , with cream and preserved ginger .
G -G E E A O A FELAND Ar BRI N R L L G N , U . S . my
Mock Plum Pudding
One of 1 pound finely chopped cooked carrots ) . , A, lb chopped ' 4 of 6 1 suet , tablespoons sugar, tablespoons of flour, teaspoon of each salt , cinnamon , and nutmeg , V2 teaspoon ground cloves , m 1 . or r B of and lb currants ixed f uit . oil 4 an hour in
. S or a pudding mold erve hot cold with hard sauce .
B A E J . R . R DL Y A C Bluefields merican onsul to , Nicaragua
Baked Bananas and Cocoanut Cream
6 or Take bananas more , place in a baking dish and dot B with butter and brown sugar thickly . ake until nearly
. S candied erve with the cocoanut cream sauce . Sauce : Take 3 large cocoanuts , remove the meat from the shell and grate it into a cheesecloth . Squeeze cream from cocoanut into a on u small jug and set ice ntil ready to serve . 104 THE ALL - AMERI CAN COOK BOOK
LENROOT S a e of Wi consin ATO . . U . S . SE N R I L , t t s
Graham Pudding
1 of 1 of Two cups of graham flour, cup molasses, cup 1 1 sweet milk, cup of chopped raisins, cup chopped walnuts , n 2 of 1 teaspoon of cloves and 1 of cin amon , teaspoons soda m of t of dissolved in the olasses , pinch salt , and desser spoon
S 3 . vanilla . team hours Sauce : Beat 1 cup of sugar and cup of butter to a l cream ; add the well beaten yo ks of 3 eggs , then the beaten of K v whites 3 eggs . eep it cool ; add vanilla just before ser ing
and beat again .
M O Ar OL O W . S C . F . J . RR , U . my
Peach Marvels
v These peaches , to be served with the turkey, are mar els of of luscious goodness . Place the halves perfect canned in a peaches a b king dish , and pour over them the syrup from F ll the can . i each cavity with pecans , place a marshmallow
on - of each piece fruit , and run in the stove to season and o n br wn a ti y bit .
ARTHU R COOKE A C W S . merican onsul to wansea , ales , B. I
Baked Bananas
Peel and slice 6 bananas lengthwise ; line a baking dish with them ; dot with butter and cover with brown sugar ; n fil B i . A conti ue until d sh is led ake until candied . few drops of S lemon juice improves the taste . erve with whipped cream .
EA A M A S S WOO R R D IR L . . D, U . S . Navy
’ Poor Man s Rice Pudding
One r of 3 f 4 qua t milk , tablespoons o rice, tablespoons of a di sugar _ few drops of vanilla (when pud ng is nearly done) , W , and raisins , if desired . ash the rice well, then add the sugar
and raisins and stir into the cold milk . Put in a moderate oven and let cook slowly un til the rice is thoroughly Cooked
(at least hours , and probably more , depending upon the of ul heat the oven ) . The pudding sho d be stirred every 15 minutes to prevent skin forming over the top and keeping the
106 THE ALL - AMERICAN COOK BOOK
A ES 8 W SO CH RL . IL N American Ambassador to Bulgaria
Fruit Cup
Ar range a box of hulled strawberries in a glass dish ; boil of 5 1 cup of sugar and cup water minutes , then pour in , 3 a fine stream onto the yolks of eggs , which should be beaten until thick . Cook over hot water, stirring constantly until 2 the thickened . Cool add the juice Of lemons and pour over , Mix fruit . strawberries alternately with pitted cherries and
'
. C shredded pineapple . Chill thoroughly before serving hopped nuts and marshmallows may top the dish .
E O f Co ora o GOV RNOR O. H . SH UP, State o l d
Pineapple Delight
n of 1 i O e cup chopped pineapple , tablespoon of gelat ne, 2 of 1 of tablespoons rice , cup of sugar , cup whipping cream , 2 of or cups boiling water pineapple juice , pinch of salt , a few B preserved cherries . oil rice until soft , then drain it . Dis solve the gelatine in the boiling water , add sugar and rice , cool
t . C slightly, hen add the salt , pineapple and whipped cream ool and serve in dainty glasses with a cherry on top of each portion .
EA A M RA H G O MA R R D I L U H R D N, U . 8 . Navy
Prune Honey Pudding
Wash cups of prunes ; then let them stand just cov 2 m ered with warm water for 0 inutes . Drain remove the pi s , t To . . 1 f and chop the pulp this add pt of sweet milk, cup o bread crumbs , the grated rind of a lemon , 3 tablespoons of
‘ honey and 3 tablespoons of melted shortening . Then sift 1 of 2 of 1 cup flour, teaspoons baking powder and teaspoon of salt together and add last . Place the mixture in a greased ' ofi covered mold (1 lb . c ee can is excellent ) and set weighted , , , in a kettle of boiling water that will come to the top of the
. C or mold ook in this way in a steamer for hours . Serve 1 1 of with a sauce made of beaten egg, cup honey and 2 tea of A spoons lemon juice , boiled together. dd hot water if a thinn er sauce is desired . E X CHAPT R III .
P I E S
’ You never can tell what s in a pie until it is Opened . - l O d Saying .
AMERICAN CONSULAR SE RVICE F lorence , Italy 1 22 Ma 9 . y 4 , Madam rs There is no M . Dorsey , except my mother , Mr nn E 92— s. A lizabeth Dorsey , who is almost 1 0 A 0 years merican . ’ cookm I don t know much about g, but I hap pen to have with me a recipe for Lemon Meringue Pie such as I have eaten in my Maryland home ’ 100 ever Since I can remember . It s per cent A merican , alright , and mighty good . “ If this will be of use fo r your 100% Amer ” ican Recipes y ou are quite welcome to it (as well as to the Pumpkin Pie one which happens t o be on the same sheet , and that I therefore enclose ) , especially if it can help a deserving ex - service man or his family . Very respectfully yours , W O E . C O SE R D RI K D R Y, Am erican Consul .
Lemon Pie
2 1 Juice of lemons , rind of grated , cups sugar, 2 of m l of 6 2 a of 2 of i k, yo ks eggs , t blespoons flour butter . Beat l , su n h gar and yolks of eggs together u til very lig t , then stir 108 THE ALL - AMERICAN COOK BOOK
i 2 . es in the butter melted, next the flour and m lk This mak in nice thick pies . Put in single crust in pie pans and bake a B of moderate oven until filling is thick . eat the whites the ff W e eggs with about 2 tablespons of sugar until very sti . h n the pics are sufficiently baked spread the whites as meringue l set in on top , sift granu ated sugar over to make crisp and oven just long enough to brown the meringue .
Pumpkin Pie in fine Two teacups stewed pumpk , dry and mash , a heavy 1 1 z i of 2 b o s. s 4 . (say 5 ) butter, juice and grated r nd lemon , 1 of 2 s wine glass brady substitute , sugar to taste (say teacup ) , 5 B l in redi eggs . eat yo ks and whites separately, add yolks to g ents , and stir in well beaten whites separately just before ut in baking . P in single crust pie tins and grate nutmeg on f t o o . p each pie This makes 2 pies .
O E O C H OX a f h e G V RN R . . C St te o Massac us tts
Mix one of 1 of cup sugar with tablespoon cornstarch , add 2 1 1 of eggs , 2 lemons, grated rind of lemon, cup boiling 1 of n water and tablespoon butter . Cook above ingredients u til 1 thick and bake in crust .
F . W . G ODING A l - E merican Consu General, Guayaquil, cuador
of However, I am enclosing copy a recipe which she M brought from ontevideo , her home that was a great favorite W , with her and with me . hen properly made it is one of the most wholesome and agreeable pies ever placed upon my table v — and will be appreciated by e eryone who prepares it . F . ’ W of . w G . (speaking his ife s recipe) .
Spinach Pie Clean the spinach well and seperate the leaves from the stems , boiling them in plenty of water to which a little salt has been added ; then drain through a strainer, and cut into
fine pieces , squeezing until the juice is well out , then add of cup bread crumbs which have been soaked in milk . Beat slightly 3 eggs and mix with a small cup of grated cheese , 2 of tablespoons butter , and seasoned with salt and pepp er to in . 2 3 n taste Place the mixture pie tin or i ches deep , greased
110 THE ALL - AMERICAN COOK BOOK
B iff of lemon extract last . eat the whites of eggs st and add to the mixture . Let cook hour and Spread between the ff S layers of pu paste . prinkle with sugar and cut into small cakes .
- I E E A McRAE . Ar BR G G N R L J . H . , U S . my
Raspberry Custard Pie
Line a deep pie plate with a rich pie dough , scattering a little flour and a handful of sugar in it . Put in berries , but f or A not as many as a covered pie , one layer only . gain of O scatter a little flour and sugar, and a pinch salt . ver 5 or 6 of B all pour tablespoons sour cream . ake as other pies . Loganberries are delicious made in this pie .
A - E E A W E E M J. . C. S M G N R L N VILL , U . . . C.
Sweet Potat o Pie
One 2 and cups of mashed sweet potatoes , add cups of 1 3 1 milk, cup of sugar, eggs , tablespoon of butter and 1 B grated nutmeg . ake in a crust like pumpkin pie .
O E O W McMASTER S G V RN R . H . tate of S outh Dakota
of 4 of 1 Yolks eggs , juice and grated rind lemon , cup 2 sugar , teaspoons flour . Cook all this in double boiler until B 1 thick, let stand until cool . eat whites add , 4 cup sugar, then tabe about 3 tablespoons of the beaten whites and beat into A . custard bout half of the remainder fold in gently . F ill crust with above mixture , then put remaining whites on top and brown slightly in the oven .
M B I . . K RK A C F merican onsul to Rouen , rance
Raisin Pie
One cup of seeded raisins 1 cup of sugar 1 cup of sour , , cream olks of 2 of , y eggs , cup walnut meats 1 tablespoon , . of of C vanilla and pinch salt . hop raisins and nuts stir to , gether with sugar, seasoning and sour cream . Put in unbaked ru 20 c st and bake about minutes . Cover with meringu e or whipped cream . THE ALL - AMERICAN COOK BOOK 111
- E A E ERA M . MAJ G N L W. IR L ND
- A S . M . Surgeon General, edical Department , U rmy
Chocolate Cream Pie
’ 1 Two squares Lowney s Premium Chocolate or A? cup of ’ 1 2 2 Lowney s Cocoa , 4 cup cornstarch , cups milk , egg whites , 1 3 e 1 . cup sugar , gg yolks , 4 teaspoon salt , tablespoon vanilla ’ ’ Melt 2 squares Lowney s chocolate o r cup Lowney s cocoa , C add sugar cornstarch egg yolks , salt and milk . ook in , , double boiler till thick , stirring constantly ; flavor with vanilla .
Pour into a baked pie crust shell, cover with a meringue made by beating egg whites till stiff and adding 2 tablespoons sugar ; brown in oven .
O E O T EF a e of exa PA M . F S G V RN R N , t t T s The enclosed directions for making Pecan Pie I hope will prove of service in the compilation of your book . The w pecan , as you perhaps kno , grows more abundantly in Texas for than in any other state , and this reason I thought a pie with pe cans as the principal ingredient would be particularly ” —Mrs . N . fitting as a recipe from Texas . P . M .
Pecan Pie
One of 1 cup milk , tablespoon cornstarch , cup of pecan 1 meats , cup of sugar and 1 lemon . Place the milk and sugar i Add i n a double boiler and bring to the boiling point . a p nch B of salt . eat the yolks of the eggs , and blend the cornstarch n in these , adding a little cold milk, and stir gradually i to the boiling milk . Remove from the fire and stir in lemon and
. F pecans Pour into a previously baked crust . lavor with
. Set vanilla in the oven to brown slightly . Top with whipped cream .
C. M . FREEMAN A C S merican onsul to ydney , Nova Scotia
Mince Meat
One of 4 pound citron , lbs . of apples (quartered but not 2 l bs. of 2 . r S pared) , raisins , lbs cur ants or ultana raisins,
. 2 . 1 of lb lemon peel, lbs kidney suet cup molasses 2 lbs. , ,
. 2 brown sugar, lbs strawberry jam , teaspoons each cin n amon , cloves , allspice and nutmeg . Small bottle of almond 1 M i flavoring , medium sized bottle araschino cherr es . Put all 112 THE ALL - AMERICAN COOK BOOK
f R 1 . o c fruit and suet through mincer . ecipe calls for qt ider,
f of . 1 fi . but try pt . at rst Hand ul salt
I S Na A W E . . REAR ADMIRAL H . . L Y, U vy The recipe for which you asked is enclosed Mr W herewith . s. iley fears that this will not be very popular as in these days of economy it would appear to the casual observer as a rather eXp en sive way of making a very ordinary article of — A H W. of food . . . RiCh Lemon Pie
ix 3 i S eggs , 3 lemons , cups granulated sugar, cup r ch milk or cream and 1 large tablespoon of butter . Cream the B of v r butter and sugar together . eat the yolks the eggs e y of light and stir into the butter and sugar . Grate the rind the Add 3 lemons and squeeze the juice into the mixture . the 2 whites (stiffly beaten ) and milk . Pour this mixture into The i i baked crusts and bake in a very slow oven . ngred ents should not be mixed together till it is to be poured into crusts 2 i . cs and immediately put in the oven This makes p .
- A McALEXANDER U 8 Ar BRIG GENER L U . G . , . . my
of Mrs W . S Courtesy . J . tuhr Twelve Bridge Pies
One 1 i n cup white sugar, cup butter, cup seedless ra si s fine 4 l chopped , cup walnut meats , cut ; tablespoons mi k , 2 . C eggs ream the butter and sugar, add the yolks of eggs B ff well beaten , then the milk . eat the whites to a sti froth , M then fold in and add the nuts and raisins . ake pastry and cover gem pans with it ; flour the raisins with 2 tablespoons of To flour . p with whipped cream just before serv ing .
G O E O M SE i i V RN R L . . RU S LL , State of M ssiss ppi
Cream Pie
C F : One 3 e 2 of ream illing pint of milk , ggs , tablespoons n 2 of of 1 cor starch , tablespoons flour , cup sugar and tea
. S spoon vanilla cald the milk , separate the eggs and to the yolks add the sugar and beat well ; add to the scalded milk slowly , stirring all the while . Place in a double boiler and cook 10 in Add m utes . the cornstarch and flour , which has been dis s in olved a little cold water . Stir constantly to prevent scorch
114 THE ALL - AMERICAN COOK BOOK
add cups pastry flour and work to smooth cream . Then return to fire and stir rapidly until paste leaves sides of sauce 3 1 pan . Let cool few minutes , then beat in eggs , at a time , and continue to heat 10 minutes longer . Then stand on ice F 2 1 hour . orm cake inches or less in diameter in rows 2 n . i ches apart in tin The tins Should be warmed , lightly or r brushed with lard oil, ubbed dry with clean paper, floured , out and all superfluous flour shaken again , before putting in ff m i . B the pu s The for ing s done with pastry bag . rush the to k p with beaten egg , and ba e in very moderate heat about 35 W . 1 minutes hen cooled , slit open at Side and fill inside with or sweet cream filling whipped cream .
F MO . T . F . DU NT A C F t merican onsul to rankfor , Germany
Date and Rhubarb Pie
Cut the rhubarb into small pieces and let it stand in boiling r water for 10 o 15 minutes while making the pie crust . Line a pie tin with the pie paste and fill with rhubarb , placing over the top of the rhubarb 1 cup of sugar and 1 cup of chopped B . W dates ake without an upper crust . hen ready to serve cover with whipped cream and ornament with stoned dates stufi ed with blanched almond meats .
G - E E A E K H S a BRI G N R L J . . U N, U . . N vy
Mince Meat
fine 1 . Three pounds of beef or beef tongue minced , lb
finely chopped beef suet , 4 lbs . finely chopped peeled apples ,
1 . . 2 . lbs seeded raisins , lb finely chopped citron , lb grated 2 1 1 lemon peel , grated nutmegs , tablespoon ground cloves , 2 1 of tablespoon allspice , tablespoons ground mace , tablespoon 2 of salt , 2 tablespoons ground cinnamon , juice of lemons , juice 2 2 1 of M 1 . oranges , quart brandy substitute . akes qts CHAPTER XI V C A K E S
Optimism—A cheerful frame of mind that enables a tea kettle to sing though in hot water up to its nose .
MO ALES F . E . R American Minister to the Honduras
Banana Cake
n of 2 2 O e cup sugar, cup of butter , eggs , cups of 1 of 3 of of flour, cup milk, teaspoons baking powder, pinch F Mix 1 . salt . in order given , saving egg white rosting Beat the egg white until stiff ; add 1 cup of sugar and 1 cup of mashed bananas beaten until thick ; about 20 minutes is for for necessary . Substitute strawberries bananas strawberry cake .
E O F A S a e of Wa hi n o GOV RN R L . . H RT, t t s gt n
White Cake
Mix 3 2 together cups of sugar, cups pastry flour, Mix teaspoons baking powder, cups sweet milk . alter na el 1 t y with other ingredients , flour and milk, add teaspoon 4 ifi B W st . vanilla . hites of eggs beaten folded in last ake in l 3 . buttered cake tins Put together with sour cream fil ing , : One of 4 made as follows pint sour cream, yolks eggs , 1 of teaspoon cornstarch , teaspoon vanilla, cup nut meats , cut up slightly . Pour sour cream into double boiler, stir in Add yolks of eggs . cornstarch and cook until mixture thick ens . Take from fire , add chopped nuts and spread between of layers cake . 116 THE ALL - AMERICAN COOK BOOK
- E AW E BRIG GENERAL C. . S Y R Personal Physician to President Harding
Sunshi ne Cake 7 Whites of 10 eggs cups powdered sugar, yolks of , 1 of 1 eggs 1 teaspoon of grated lemon rind, cup flour, tea , B spoon of cream of tartar . eat whites until frothy ; add cream of tartar and continue beating until stiff and dry ; add grated
' foldin in lemon rind ; add sugar, g lightly, then yolks beaten B until thick and lemon color, then flour . ake in angel food 15 for pan for 40 minutes in slow oven , allowing first minutes
S . rising . Cool cakes with pan reversed . ame as angel food
ME SAN SO C S a e of hode s an GOVERNOR E RY J . U I, t t R I l d
’ Mr n So ci Fru Ca e s. Sa u s it k
1 of One pound of currants , 1 lb . of Seeded raisins , 4 lb . 1 of citron cut in small pieces , cup broken nut meats; juice 1 1 of 2 2 of 1 lemon and orange , cup molasses , eggs , cups
of 1 and ‘ cinnamon flour, teaspoon each nutmeg , teaspoon 1 1 cloves teaspoon salt , cup light brown sugar, scant cup , ff 1 of butter, cup of co ee with teaspoon soda dissolved in it . n n 2 Put cake in deep pa a d bake hours over slow flame .
E E . J . H NNING A ssistant Secretary, Department of Labor
Chicago Cake
n of of 1 O e cup sugar creamed with cup butter, well 1 l 1 beaten egg , pinch Of salt , cup sour or buttermi k , 4 tea of 1 of spoon each cinnamon and nutmeg , small square choco 1 late (bitter) , melted over boiling water, teaspoon of lemon 2 of 2 of o extract , cups sifted flour, teaspoons baking p wder, B F . : confec teaspoon soda . eat well rosting Two cups ’ tioner s 1 of sugar, teaspoon butter mixed into sugar, square
melted chocolate , enough cream to make it creamy (not too
. S on much) pread cake .
M F EEMA C. . R N A C S S merican onsul to ydney , Nova cotia
Sultana Cake
On - l e bs. 1 and one quarter white sugar lbs . flour 4 , % ,
118 THE ALL - AM ERICAN COOK BOOK
n baki g powder, teaspoon soda, 2 teaspoon cinnamon , tea of C spoon nutmeg , pinch ginger . ream cup butter, cup 2 1 brown sugar , well beaten eggs , the chocolate preparation , l B in cup sour mi k . eat thoroughly and stir flour and 1 cup B k each floured nuts and dates . a e in a sheet and cover with icing made of powdered sugar and cream .
W E a of GOVERNOR . D . D NNY, St te Delaware
” Minnie Ha Ha Cake
Two 1 3 2 cups sugar, cup butter, cup milk, cups flour,
6 . teaspoons baking powder, whites of eggs Cover with boiled sugar icing , add nuts and raisins .
MAJ -G E E A W M I N R L . . WR GHT A “ ” S . n F . Sa U rmy, Presidio , rancisco
’ L Africane
One 1 good cup sugar, 3 eggs beaten separa ely 1 ) s t , A, cup of 1 r of flour, sifted twice , small teaspoon c eam tartar, V2 4 of teaspoon soda dissolved in tablespoons milk , flavor with m 3 - l vanilla . This akes a layer cake with cream fi ling between
. M layers Cover all with a chocolate sauce . ake filling with 2 2 2 cups milk , large cup sugar, small eggs , scant tablespoons F cornstarch . lavor with vanilla .
O E O HA ESS r n G V RN R J . RTN , State of Ve mo t
Sunshine Sponge Cake F our eggs , beat the yokes and whites separately , add to 1 1 of the whites cup of sugar, to the yolks tablespoon vinegar, B drop by drop , stirring continually . eat yolks and whites tifi i 4 until very s , lightly mix the two . S ft flour times and f B 1 o . lightly fold in cup flour ake in medium oven .
MA - E E A A E J G N R L C. J . B IL Y A F t M S . . U . rmy, Howard, aryland
Sour Cream Cake 1 Two eggs in a cup , which fill with sour cream , cup sugar, B 1 1 cup flour . eat all together for a minute ; teaspoon vanilla , 1 scant teaspoon bi-carbonate of soda dissolved in a very little
or . hot water . Bake in small tins layer cake tins THE ALL - AMERICAN COOK BOOK 119
A A W S O . . IN L W
- A American Consul General , Cape Town , South frica
Date Cake
ne 1 of O cup sugar, small A; cup butter, cup sweet milk , 4 ff eggs beaten to a sti froth , cups of flour, before sifting ; B 1 1 . teaspoon baking powder, teaspoon lemon extract ake M slowly . ay be baked in square tins or in layer cake pans ,
and used for cocoanut layer cake .
HENG STLER H . C.
B W C. Chief of Consular ureau ashington , D .
One 4 1 m 3 cup butter , 2 cups sugar, eggs , cup ilk , cups C flour, teaspoons baking powder . ream butter and sugar B together until creamy . eat eggs separately, add yolks to e creamed butter and sugar, then add milk , beat well . Th n of add whites eggs , then flour . In the last half cup of flour B 2 stir in the baking powder . ake layers . Then to the third of 1 E layer add cup chopped raisins and lb . chopped nglish 1 1 walnuts , tablespoon of cinnamon , teaspoon allspice , grated nutmeg to taste . Put this layer in center when puting together and put orange filling between layers and ice cake all over with any desired icing .
A S E . G . NYD R A C - C merican onsul General, hristiania , Norway
’ of f Mr o s . . I have a number recipes my mother s ( C P . S nyder) , but as she was specially noted throughout our section of W ou Mr est Virginia for her cake , I am sending y , for s. Sn der a nd 2 of y myself , her old cake recipes , which I hope of ou may be some service to y . “ If we can assist you in this worthy undertaking in any do not k —A other way, please hesitate to let us now . . G . S .
Date Cake 2 2 Twelve eggs , cups sugar, cups cracker dust , cake chocolate teaspoon allspice 1 teaspoon clo v es , , 1 1 1 1 teaspoon cinnamon , teaspoon vanilla lb . dates 9 . , , 74, lb ra B isins , almonds and brandy substitute . eat yolks and sugar until light, add cracker dust , chocolate and spices , lastly beaten in m m i . wh tes Bake old in oderate oven . 120 THE ALL - AMERICAN COOK BOOK
E ATO WES E O ES S a e of Wa hin ton U . S . S N R L Y J N , t t s g
Sponge Cake
F 1 1 of f our eggs , scant cup of sugar , scant cup si ted C k of . flour, 3 tablespoons water (no baking powder) ream yol s in of eggs and sugar until very light , put water , then add ff of e . flour, fold in whites eggs beaten v ry sti Do not beat B 5 mixture . ake in a very slow oven 0 minutes .
KEM E G . H . P R A S B l merican Consul to ofia , u garia
Spice Cake
1 10 2 3 ) Yolks of eggs , cup butter , cups sugar, A, cups 1 of 3 flour, teaspoons baking powder, cup milk , large tea 1 4 r spoons cinnamon , teaspoon each allspice and cloves , o 5 4 B fi s 5 . dried g , or dates eat the eggs , add the sugar, then n butter, then spices , milk , sifted flour and baki g powder . B o o All atter must not be t thick . the flour need not be used . B n ake in a quick oven in a biscuit tin , first spri kling the
chopped figs and dates over the batter . Place greased paper W in bottom of pan . Test with straws . hen done cut in
squares .
REAR ADMI RAL THOMAS SNOWDEN
U . S . B Navy, General oard
Nut Cake
One- fourth pound butter creamed with lb . powdered A 1 . dd 6 1 sugar whites of unbeaten eggs ( at a time ) , A; cup B of milk , cups of flour . eat well and add 1 cut English fine walnuts and cup almonds chopped , add 1 teaspoon F . B baking powder lavor with almond extract . ake about 1 hour in a loaf pan .
FOSTER BAI N B of Director, ureau Mines .
Prune Cake
One- of half cup butter , cups sugar cup sour milk , , 2 1 scant teaspoon soda , cups flour, teaspoon each nutmeg 1 and cinnamon , cup chopped prunes 1 cup chopped fi s 2 , g , Mix eggs . and bake like other cakes .
122 THE ALL - AMERICAN COOK BOOK
ff 3 . C salt , tablespoons strong co ee ream butter and sugar, add fi too m co ee . cocoa , salt and , stir until smooth If dry , add ore
fi e . co e. If too moist , more sugar
M EEMA C. . FR N A S merican Consul to Sydney, Nova cotia
Scot ch Cakes
One- 1 half cup of brown sugar (removing all lumps) , cup C of 2 . butter, cups of flour ream butter and sugar, work in B the flour and Spread into pan . ake in medium oven 20
minutes .
O E O E E A a f o G V RN R N . . K ND LL, St te o I wa
Pound Cake
n 1 f 9 O e . o 1 . pound of butter, lb sugar, lb flour, eggs , B leaving out 2 yolks , grated peel of 1 lemon . eat whites to stiff froth and the butter to a cream ; add sugar to the yolks un of and beat til very light . then the flour and whites eggs B alternately . ake in moderate oven .
BEA L P. R . RDS EY M of M M ayor uskegon , ichigan
’ Devil s F ood
of 2 1 4 Yolks eggs , cup of sugar, tablespoons melted 2 1 butter, squares melted chocolate , cup sweet milk in which 1 1 teaspoon of soda has been dissolved , cups flour, teaspoon B 2 2 baking powder . ake in layers about 0 minutes . Icing
. C a Two tablespoons butter, cups powdered sugar re m 2 thoroughly and add tablespoons sweet cream , tablespoons 1 cocoa, teaspoon vanilla .
A B M D VID . ACGOWAN A C merican onsul to Vladivostok , Siberia
Nut Cakes Six 1 2 fi egg yolks , cup powdered sugar, cups nely ground e or 1 nut m ats , almonds walnuts , level teaspoon baking powder , 6 1 teaspoon salt , egg whites , teaspoon vanilla . Beat egg k n yolks and sugar thoroughly , add nuts , salt and ba i g powder . W ffl hen well mixed add sti y beaten whites and vanilla . Bake THE ALL - AMERICAN COOK BOOK 123
W in 2 layers . hen cold , put between the layers cream which n ff . o has been beaten sti , sweetened and flavored Put cream top making fancy designs with pastry bag . ,
L . BI S O CO . H . J H P fi A S . ta . General S , U rmy
Angel Food Cake 1 1 Whites of 1 eggs , cups granulated sugar, cup
of 1 . sifted flour 1 teaspoon cream tartar, teaspoon vanilla , Put cream of tartar into the flour and sift 5 times ; sift sugar 3 or 4 times ; beat eggs to very stiff froth ; add sugar and mix pinch of salt then add flour gradually and last vanilla , , carefully . Turn into an ungreased tube tin . It is best to flour the tin well and bake in moderate oven 1 hour . Take pan from oven and turn up side down until cake is cool .
O B A E S a e of Wi consin GOVERN R J . J . L IN , t t s
Whi te Cake
W of 3 1 . hites eggs , scant cup butter, cup sugar, cup 1 2 1 milk , teaspoon vanilla , teaspoons baking powder, % cups
Mix . sifted flour . baking powder and flour several times C of ream sugar and butter ; add vanilla , add part milk and little flour ; heat ; add remainder of milk and flour ; beat again fi i B 2 . and fold in the whites of eggs beaten st . ake in layers F : W of 1 illing hite egg , cups granulated sugar , cup B water . oil sugar and water until it bubbles all over the pan ; 2 on e B pour tablespoons syrup beaten egg and b at a little . oil o remainder t a hard ball when dropped in cold water . Pour for over egg and beat till ready cake .
O E O D E w. . a f ware G V RN R D NNY, St te o Dela
Ribbon Cake
One 1 of 2 3 cup of butter, cup milk , cups sugar, cups 2 e B . flour, ggs , 2 teaspoons baking powder . ake in 3 layers One 4 layer adding lb . raisins , lb . citron and currants , A tablespoons of dark molasses , little flour and Spice . fter C baking spread lemon butter between layers . over cake with boiled sugar icing , made as follows : Two cups granul ated 2 sugar, cup water, cooked to a syrup added to whites well beaten . B : One- . 3 Lemon utter half lb granulated sugar, yolks of 124 THE ALL - AMERICAN COOK BOOK
2 Add 1 eggs , lemons , lb . butter . grated rind of lemon
and cook in double boiler .
H E e f M E A O . ME S a o ontana U . S . S N T R . L Y R, t t
Buttermilk Cake 2 1 Two cups brown sugar , cups buttermilk , cup of butter, E li n 3 1 . cups of flour, eggs , lb each raisins and ng sh wal uts , 2 1 level teaspoons soda dissolved in a little hot water, teaspoon M each vanilla , cloves and cinnamon , teaspoon allspice . eas
r . B 1 ure flou before sifting ake in square tin hour . Ice with
chocolate icing .
MAJ - E E F A McI NTYRE G N RAL R NK , U . 8 . Army
’ Devi l s Food Cake 1 One- 1 half cup butter, 4 cups brown sugar, 3 thoroughly 1 l 2 beaten eggs , cup mi k , cups sifted flour, cake (large ) ’ B 1 v aiilla 1 aker s chocolate , tablespoon , teaspo on soda . Cream t e together butter and sugar, s ir in ggs , then milk , then flour . Add B 2 melted chocolate, vanilla , and soda . ake in layers and ice with icing made as follows : Boil together 2 cups brown sugar and cup water until the syrup forms a ball between e the fingers wh n dropped into water . Pour into beaten whites 2 of eggs and beat until of consistency to spread on cake .
O E O F AZ E G . . V RN R L J R I R, Stat e of North Dakota
Syrup Cake
One- of n 1 half cup sugar, cup shorteni g , cup dark Karo 1 2 syrup , cup boiling water, teaspoons soda dissolved in the
1 ' , 2 of water cloves , nutmeg and cinnamon to taste , /2 cups l 3 flour, lastly, well beaten yo ks of eggs . F illing : One and one 1 half cups sugar cup water ) . , , A, cup chopped raisins Boil A sugar and water till it threads . dd beaten whites of 2 e gs g , then add raisins .
A . G . SNYDER American Consul—General Christiania Norway , ,
Creole Cake 1 Two cups granulated sugar, cup butter 1 cup milk , , of 6 yolks eggs I n sugar and butter 3 cups of flour 2 teaspoons , ,
126 THE ALL - AMERICAN COOK BOOK
m 3 3 a . eggs , tablespoon baking powder and tablespoons of j Add W . Cream egg yolks and sugar . hip whites flour and baking powder to yolks , add hot water , fold in whites (beaten ) . e Bake in hot oven 15 minutes . Turn out on damp cloth , spr ad ing on the jam and then rolling up .
E ATO E E O BECK of ou h a o a U . S . S N R P T R N R , S t D k t
Date Cake
One- of 1 1 half package dates , cup boiling water, level tea
1 of 1 2 of . spoon soda , cup sugar, cup butter , egg , cups flour Cut dates in small pieces and pour boiling water over them
(add soda to water) . Cream butter and sugar, add egg , well B beaten , add flour, then the dates and water . eat thoroughly Ad and bake in a loaf in moderate oven . d cup of walnuts if desired .
B RAI RDEN . S .
merI can C C W A onsul , uracao , est Indies
Coff ee Loaf Cake
One of of third cup butter, cup sugar, cup of molas cofi ee 2 1 1 of ses , cup strong , eggs , cup seeded raisins , cup 2 B of . walnuts , cups of flour, teaspoon soda eat the butter ff and sugar, add the molasses , then the beaten yolks and co ee ; sift flour and soda and add ; then whites of eggs , fruit and B 1 nuts . ake for about hour .
WM EE . R . GR N Congressman of Iowa
Strawberry Shortcake
1 of S . ift together pt flour, teaspoons baking powder, 1 of 2 4 teaspoon salt and tablespoons of sugar ; work into this , of n as for biscuit , 4 tablespoons butter ; stir i to all 1 cup of sweet milk . Pour into buttered pans and bake in hot oven .
MA O H M A W J R HUG . C LD ELL M S W ayor of eattle , ashington
Choco late Roll
l of 5 1 Yo ks unbeaten eggs , adding A, cup powdered sugar, 2 1 of tablespoons cocoa , tablespoon cornstarch . Beat whites THE ALL - AMERICAN COOK BOOK 127
stiff and stir in with other ingredients ; beat all this for 10
5 . minutes . Bake for minutes in well greased and floured pans F While warm spread filling o n and roll like jelly roll . illing ' 2 1 5 eggs cu of powdered sugar, tablespoons cocoa , table , p spoon cornstarch pint of whipped cream . Use same day as , made .
- A C ALE S Arm BRIG GENER L H . . H , U . . y
Lemon Jelly Cake
One cup of sugar 3 cups of flour 5 eggs of a cup of , , , of milk, teaspoon of Soda , teaspoon cream tartar and
flavor to taste with vanilla , lemon , or orange . This cake ti B requires a great deal of hea ng to make it light . ake in round tins and spread with lemon jelly . : G 2 1 Lemon Jelly rate lemons , rind and pulp , mixing ff of Of of 2 co ee cup white sugar, lump butter, size egg ; well B beaten eggs (together) . oil until smooth and place between layers .
M WO CO H . . L TT A C B S merican onsul to ilbao , pain
Qui ck Cake
One- I 1 2 third cup soft butter, A; cups brown sugar, eggs , 1 3 a cup milk , % cups flour, teaspoons b king powder , teaspoon cinnamon , teaspoon grated nutmeg , lb . dates , cut or 1 and stoned , cup raisins . Put ingredients in bowl and beat B 3 . 35 40 all together minutes ake to minutes .
B E E A E F S t . S RIG . G N R L . HIND , ill, Oklahoma
Angel Food
W of 12 1 hites eggs , large tumbler of flour, measured after 5 of sifting times , tumblers granulated sugar, measured after sifting once ; put sugar and flour together and sift twice one 1 more ; level teaspoon of cream of tartar, teaspoon vanilla ; tifi en beat the eggs (whites ) , when beginning to s add cream of
ff F . tartar, then beat to sti froth . old in flour and add vanilla B k 50 W a e about minutes in an unbuttered pan . hen cake has of e risen and beginning to brown , put a dripping pan cold wat r on the grate in the oven so it will not become too brown while n bei g cooked through . 128 THE ALL - AMERICAN COOK BOOK
S a e of oui ian E A O E . A S E a U . S . S N T R J . R N D LL, t t L s
Lemon Loaf Cake 1 2 4 Cream together _ cup of butter, cups sugar, drop in
eggs , one at a time , stirring until well blended each time , but Add 1 of 3 do not beat the eggs . cup milk , cups of flour, with
4 teaspoons baking powder . These should be added alternately of in the usual way . The grated rind a lemon furnishes the
flavoring . Bake in moderate oven of an hour . The tem r p eratu e should be even to produce the close , fine grain given by the unbeaten eggs and the scant allowance of baking
powder .
mm e h orm L Y Co and of e . S . C oran JOHN McC O , r t U S . t
rs M cClo (Through courtesy of M . y , National President , A ” “ Women of the rmy and Navy, and also Legion of Valor, A ” S . U . ) I ce Cream Layer Cake
one u se U se white cake recipe . In layer white of egg , in 2 another add yolk , strawberry filling in third . Ice with
chocolate and 1 with white icing .
E OW SE of Michi an E A O C . U . S . S N T R . T N ND , g Postoffices R Chairman , Committee on and Post oads Gold Cake
One- of of of half cup butter, cups sugar, cups flour, 2 6 1 cup of milk , teaspoons baking powder, yolks of eggs , e t aspoon vanilla .
A A E A . a C PT . R LPH E RL , U . S N vy Strawberry Short cake f 4 Two cups of flour, cup o sugar, teaspoons baking 1 1 of powder, teaspoon salt , few grains nutmeg , egg, A; cup Mix butter, cups of milk . and sift dry ingredients twice ; work in shortening ; add egg well beaten with milk ; mix and place on floured board . Roll out inch in thickness . Place in pan and b ak e in hot oven ; when done Split and spread with crushed berries which have been well sugared ; spread over with whipped cream and cover with top layer ; spread top with whipped cream and decorate with whole berries .
130 THE ALL - AMERICAN COOK BOOK
Ar A . 8 OL A. . C . A. ST RBIRD, U my
Easy Fruit Cake
3 of in Cream together 4 cup sugar, cup shorten g ; add 1 tea cup molasses , teaspoon soda , cup sweet milk, i 1 w spoon c nnamon , V2 teaspoon cloves , teaspoon baking po der, f B e t 2 o fl . a teaspoon salt, 1 cup raisins , cups our ak bou
to 1 hour in slow oven .
Ar L A A A . 8 . CO . . . ST RBIRD, U my
10 s mix 1 . One lb . butter, lb granulated sugar, egg ; well by creaming sugar and butter then adding well beaten eggs. 1 1 . c Take 1 lb . shredded citron , lb . seeded raisins , lb urrants 1 of x e ut dredged with cup flour . Then into the first mi tur p of cofi e m teacup black e (cold) , teacup of black olasses , 1 1 all 2 tablespoons cinnamon , tablespoon cloves , teaspoon i o . Spice ; mix this into batter, stirring thoroughly unt l smo th Then add lemon and orange chopped fine to which has Add 2 been added 2 tablespoons sugar. cups sifted flour and ifi ' batter will be quite st . Grease pans and line with greased or wax paper . Press down the batter with wet hands until f of Ba o e for within an inch o the top pan . ke in moderate v n in 1 . hour . Let cool pan before removing
PAU L JOSSELYN Ass S A istant ecretary, merican Legation, Peking, China
Huckleberry Cake
One of 3 of fl 4 s t quart huckleberries , cups our, egg , 2 ea s oons of 1 cu of ilk 1 p baking powder, cup of butter, p m , ‘ s of e 2 cant teaspoon each cinnamon and grated nutm g, cups of sugar. Beat the butter and sugar together until light of mil n me and add the beaten yolks the eggs, the k, ut g, A c . fl innamon and the whipped whites lso add the our, into si mix which the baking powder has previously been fted, and l c h we l . Dis ard all berries t at are not perfectly ripe and fresh, and dredge the rest well with some flour ; add them to the not in xi dough , but be careful to mash them mi ng. Pour into in th buttered tins layers about an inch thick , dust e top with s or ugar and bake . F the best results make this cake twenty ou it four hours before y want to use . THE AL L - AMERICAN COOK BOOK 131
CK E U . 8 . av REAR ADMI RAL H . O. STI N Y, N y
Angel Cake
ifi 1 of flour Whites of 9 eggs beaten to very st froth , cup , ’ c am 1 cup XXXX sugar (finest confectioner s ) , teaspoon re the of tartar, teaspoon (no more) almond extract . Beat n con eggs about 3 mi utes , then add the cream of tartar and n ff flav or tinne b eating u til very sti , then put in the sugar and
in . an ing and lastly fold the flour, very gently Line a cake p with buttered paper and bake in rather quick oven about 35 m or or is a t inutes . U se great care not to jar shake oven it p to fall .
A E MA M . COMM ND R O. O N M i S . W i a . S Med c l Director, U Naval edical chool, ash ngton
’ Devil s Food
One cu of s of p ugar, cup of butter, cup boiling water o 2 of of p ured over squares chocolate , cup sour cream or i 1 of or 1 1 e m lk, teaspoon soda mixed in cream milk, egg, larg f cu o 1 of . in or p flour, teaspoon vanilla Bake a square biscuit
an. C v s n p o er with white or mocha fro ti g .
G O E O E of e aware V RN R W. D . D NNY, D l
Federal Cake
Six 1 eggs , whites and yolks beaten separately, lb . sugar, 1 . 1 1 lb flour, cup sour cream , teaspoon soda put in cream , ix . M lb butter . first butter and sugar then add cream flour , ,
2 . 1 of and eggs , lbs seeded raisins , nutmeg , essence lemon , 2 ab s t le poons brandy substitute . Bake in pan hours in mod
erate v . C o en over with boiled sugar icing .
G O E O SCO V RN R TT C. BONE Territory of Alaska
’ Alli es Cake
One- f s of ur hal cup butter, two cup sugar, whites fo eggs, one cup milk , three cups flour, three teaspoons b aking powder . B Add eat butter to cream . baking powder to flour, sift three
. not e . times Do beat ggs Four layer cake . “ M y—wedding cakes were made from this unfailing e . Mr S s. B 0 . un r cipe cott one , J eau, Al aska . 132 THE ALL - AMERICAN COOK BOOK
PA C AM UL H . R A merican Consul to Nancy , France
NOTE : This is the only cake ever been known to be made without baking .
U ncooked Frui t Cake
1 On of . e and 5 lbs . seeded raisins , lb of dried currants ,
f . of . o lb . of dates , lb . figs , lb candied cherries , lb 1 f f r st lliz . o o c a ed . y pineapple , 4 lb of citron , lb shelled 2 of i 1 pecans , cups of oatmeal , cups wheat biscu t , of 1 of cup grape juice, cup thick blackberry juice , cup 4 oil of strained honey, tablespoons of olive , spices to flavor well . Combine the fruit juices and drop into them a few pieces of l cinnamon bark , a few whole cloves , al spice , and about an eighth of a teaspoon of nutmeg . Place the mixture over a slow fire and allow it to simmer until it is well flavored with the spices . Do not let it boil rapidly at all, and , when flavored , rem ove it from the fire and strain through cheesecloth . Run the oatmeal and wheat biscuit through a meat chop per before measuring . Reheat the fruit juice to the boiling a d point , and pour it over the cereals ; then cover it closely n set it away overnight .
for u Prepare the fruit and the nuts as the usual fr it cake . The currants will need washing through half a dozen waters out and must dry overnight . If one prefers they may be left and the same amount of some other fruit used instead ; but the flavor of the currant will repay one for the extra trouble of l c eansing . The nuts are best broken into small pieces ; the fi s raisins , dates , g , pineapple and citron cut into bits and the W , cherries left whole . hen ready to mix measure the honey oil and olive , and stir them into the cereals and fruit juice . C ombine the nuts and fruits and work them into this , using the hands . The mixing must be done in a large pan so as to blend everything thoroughly . i Line a pan with wh te paper brushed over with olive oil . in Pack the mixture this , a little at a time, pressing it down until it is perfectly solid . Decorate the top with nuts and cherries , and cover it with a paper brushed in oil . Put the cake in a covered bread tin and set it in a cool f or or place several weeks longer . Several days before cutting it wrap it in a cloth wet with grape juice .
134 THE ALL - AMERICAN COOK BOOK
O E O C McRAE of Ar an a G V RN R T . . , k s s
Whi te Cup Cakes
One of 2 1 3 cup butter, cups sugar , cup of sweet milk, cups F of 6 . flour, whites eggs , 2 teaspoons baking powder lavor with vanilla and bake in 3 layers .
HENG STLER H . C. f B of S Chief o Consular ureau, Department tate
Crullers
of A 2 w k Two cups soft sugar, cups s eet s immed milk , 3 6 12 eggs beaten repeatedly , teaspoons of baking powder , E tablespoons melted lard , pinch of salt . nough flour to roll ou t . Cook in deep fat .
CONGRESSMAN DAN SUTHERLAND Delegate from Alaska
’ Mother s Doughnuts
One 1 of 1 1 cup sugar, teaspoonful melted butter, egg , cup of 1 1 1 sour milk, teaspoon soda, level teaspoonful ginger, tea f fl our spoon ul nutmeg, to roll soft .
FRANK BOHR A C C merican onsul to ienfuegos , Cuba
French Cream Cake
One 3 2 cup of sugar, eggs , cups of flour, teaspoons 2 B baking powder, tablespoons water . ake in large layer pans , C : 2 of Split and add for filling . ustard small teaspoons corn W starch dissolved in part of a small pint of milk . hen nearly 2 1 1 boiling stir in eggs , cup of sugar, small A; cup of butter . ou Cook and stir until y can drop it with a spoon ; add vanilla .
EA A M RA O ST CK E S a R R D I L H . . I N Y, U . . N vy
Lady Baltimore Cake
of 2 3 4 1 Two cups butter, cups sugar , cups flour, eggs , 2 of 1 level teaspoon soda, level teaspoons of cream tartar, cup m or 1 . C of milk water, teaspoon vanilla extract rea butter and Add of or sugar together . beaten yolks eggs , cup of water milk, flour sifted twice (reserving cup to sift in the last THE ALL - AMERICAN COOK BOOK 135
ff thing with cream of tartar and soda) . F old in the sti ly of e 1 i beaten whites ggs , teaspoon vanilla , then the rema nder
of . . of the flour , cream tartar and soda Do not beat after this
4 20 30 . Use hollow pans and bake in layers, to minutes F li : 3 of 3 of ff il ng cups sugar, whites eggs beaten to sti froth , 8 1 e tablespoons of water, scant teaspoon vanilla , cup seed d 1 1 1 of raisins , cup dried figs , cup chopped walnuts , 4 cup B un 6 min citron . oil the sugar til it forms soft ball (about utes ) ; pour slowly over the whites of eggs (which have been beaten to a stiff froth ) ; continue beating until icing is thick o enough to spread . Take out enough icing for sides and t p of cake , and to the remainder add the fruit and flavoring which i t o s to be used as filling . Decorate p of cake with walnuts f (halves) , raisins and slender slices o green citron .
S E ATO AME E WA SO f U . . S N R J S . T N, o Indiana
Doughnuts
One of 2 1 cup sweet milk , eggs (beaten together) , small of 2 n of cup sugar, heapi g teaspoons baking powder 1 table , of n to so spoon butter, pi ch of salt , flour thicken as to roll out F r soft , little nutmeg or desired flavoring . y in deep hot fat . 136 THE ALL - AMERICAN COOK BOOK
G R E E T I N G S
EMBASSY OF THE UNITED STATES OF AM ERICA h 1922 Ma 5t . Paris , y , Mr : My dear s . Brebner I am very pleased to send you my cordial greetings and best wishes f or the success of your admirable work in behalf of our wounded and - s unemployed ex ervice boys .
Very sincerely yours ,
M . yron T . Herrick
GREETI NGS FROM SIAM AMERICAN LEGATION B S angkok , iam F 2 1922 ebruary 7 , . Dear Madam I have received your letter of the fifth ultimo and gladly assure you of my warm support of any project intended materially to assist unemployed
- and wounded ex service men . The present whole hearted endeavor should not fail to commend A itself to the merican people . Wtih sincere regards , believe me , l Yours very tru y, A E B E W . E D RD RODI , A M merican inister .
Greetings from the Commander- in- Chief of the Italian Armies SENATO DEL REGNO 11 8 2 1922 Roma , , , .
To the American soldiers wounded in the great world war and that still suff er for the sacri fice ff o ered by them , I send my best greeting , of which recollects strength feeling, of pride and of faith . May the conscience of having accomplished
bravely their duty , the sympathy which surrounds them and the best wish of a comrade be of com t for to them . E to E ERA E A AZ / G N L . DI .
138 THE ALL - AMERICAN COOK BOOK
O PREU S of Minne ota G OVERNOR J . . , s
Fruit Cooki es
n or 3 One cup butter, cups brow white sugar, eggs , 1 cup molasses 3 teaspoons sweet milk , 1 teaspoon soda , tea , Mix spoon cinnamon teaspoon cloves 1 cup raisins . quite , , soft roll thin and bake as other cookies . , ,
W S a T E . . . CAP . N . IR IN, U N vy
Commandant U . S . Navy Yards , Portsmouth, N . H . ,
Browni es
One cu 2 of p sugar, cup melted butter, unbeaten yolks of 2 d r eggs , cup flour, beaten whites of eggs ad ed alte nately, 25 1 . C in 1 cup walnuts , teaspoon vanilla ook medium oven minutes .
A I S O A. W N . L W A - S Af merican Consul General, Cape Town , outh rica
Cookies
of 1 2 Two cups sugar, cup sour milk , cup butter, eggs , ff B i . a teaspoon soda nutmeg and flour . Do not mix too st ke , in quick oven .
M E E A . S I BRIG . G N R L W. R TH A F am e U . S . rmy, ort S Houston , T xas
Cookies
1 3 mce of 1 Two cups sugar, cup butter, eggs , j lemon, flour enough to roll (about 3 cups ) ; add 2 teaspoons baking powder to flour . Cream butter and sugar ; add the eggs (well Ad . d i . beaten) , add lemon ju ce Sift baking powder with flour i as to . the rest Place on ice over night . Then roll as th n possible , cut with cookie cutter and bake .
C M ATHAWA . . H Y n American Consul to Dubli , Ireland
Cocoanut Rocks f f o 6 . o Ten oz . flour, lb . butter, oz shredded cocoanut ,
4 . a d 8 . B oz sugar, eggs eat the sugar and butter together, d ing cocoanut and flour by degrees , then the eggs , still beating the THE ALL - AMERICAN COOK BOOK 139
in mixture drop in small spoonfuls on buttered baking t . Bake , W a 8 to . in quick oven . T kes about minutes bake ill make 0 about 3 cakes .
E AKE of Connecticut GOVERNOR . J . L ,
Nut Cakes 1 4 Two eggs , cup sugar, pinch of salt , tablespoons flour, 1 1 E . 4 teaspoon baking powder, meats from lb . nglish walnuts Save out 15 or 20 walnuts for tops of little cakes and chOp the On on rest and add to batter . e teaspoon of batter greased r tin fo each cake .
OS E S . P . o i a rexe Chic o . DR . R , U . . H H sp t l D l, ag , Ill m f A r M Bu st d. o . . e Through courtesy sst . Chief Dietitian , M F .
Rich Cookies
One- 1 t half cup butter , cup sugar, well bea en egg,
. C cup flour, teaspoon vanilla , raisins , nuts , citron ream fl butter, add sugar gradually , eggs , our and vanilla . Drop of on two from top spoon in small portions buttered sheets, inches apart . Spread thinly with a knife first dipped in cold water . Put four raisins , citron or almonds on each cookie .
Bake .
S SE A O E F A . o U . N T R . . L DD, f North Dakota
Corn Flake Macaroons
W 4 1 3 of n hites of eggs , cup granulated sugar, cups cor 1 flakes , cup shredded cocoanut , cup walnut meats . Beat the whites of eggs very light and dry ; add sugar and beat again ; then add other ingredients ; drop by teaspoon on well greased pans . Bake in moderate oven .
CA T E W P H . . IR IN, U . S . Navy C . S . ommandant U Navy Yard , Portsmouth , N . H .
Oatmeal Cookies
One-half cup butter 1 cup sugar -1 , , egg, teaspoon salt , V2 2 B teaspoon vanilla , cups Quaker Oats . eat butter into a cream , then add sugar and cream together . Add salt then ,
. S egg , beaten slightly tir in oatmeal until thoroughly mixed . Drop from small teaspoon 2 inches apart on baking sh eet 140 THE ALL - AMERICAN COOK BOOK
B i greased slightly with lard . ake in moderate oven , watch ng l constantly . Remove when we l browned and let cool a few m minutes before removing fro baking sheet .
A f Maine ENA O . M . E o U . s. S T R B F RN LD, Chairman Committee on Public Buildings and Grounds
Walnut G oodies
n 2 First part : O e cup sugar, cup butter, eggs , 1 1 cups flour, teaspoon baking powder, teaspoon salt , tea : One l 1 spoon vanilla . Second part cup chopped wa nuts , cup
of 1 e 1 . C brown sugar, white gg, teaspoon vanilla ream shorten ing and sugar ; add eggs beaten ; sift and mix flour, baking to B powder and salt ; add first . utter tin and spread mixture ff over it , then beat white of egg sti with brown sugar and B S . . vanilla . pread over all ake hour in moderate oven
Cut in squares while warm .
E O E AKE GOV RN R . J . L , of Connecticut
Oatmeal Cookies
One 1 3 cup of sugar creamed with tablespoon butter, well 2 2 1 beaten eggs , cups rolled oats , teaspoons baking powder, 1 of . B teaspoon vanilla , pinch salt utter pan and drop A? tea f of 3 W . m spoon ul mixture inches apart ill ake about 60.
O E O o H S O of G V RN R . . H UP, Colorado
Oatmeal Cookies
One 2 C cup of sugar, cup melted butter, eggs , up s Mix oatmeal . ingredients in order given and drop with tea
oh . B n spoon buttered pans ake a light brow .
A O H A S . E B U . S N T R L . . LL, of Delaware
Albany Cakes
n f O e . . o 1 lb of sugar, lb butter and lard mixed , egg , t 11 of pint sour cream wi h V2 teaspoon soda, 4 lbs . flour . Let stand in icebox over night . In the morning roll in long pieces un and twist aro d to form a small cookie . Sprinkle top with granulated sugar .
142 THE ALL - AMERICAN COOK BOOK
U NITED STATES SENATE Committee on the Library M 20 1922 arch , .
My dear Madam of M l 0th ul I received your letter arch . I wo d ’ n be very glad to help you , but I don t k ow how to cook anything in the world except hard-boiled i e eggs , and I imag n everybody knows that . I can ff also make a cup of co ee , but when I do , I make it so strong that the dregs have to be drained out One of . it with cheesecloth good cup of it , though , e iri ’ threatens a man with d l um tremens . I don t i of m th nk any y recipes would help your book . “ My recipe for cooking hard-boiled eggs is to put ” o them in boiling water and then forget it . If y u - forget them long enough , they are hard boiled .
Very truly yours , JOHN SHARP WI LLIAMS AP E XVI CH T R . F R O Z E N D E S S E R T S A N D B E V E R A G E S
W h e s t —An A here t ere is no peac , there i no feas ncient i Say ng .
CHARLES EVANS HU GHES Secretary of State
Frozen Strawberries
M 1 of of ash qt . strawberries , add cup sugar and the
of 1 1 1 . of j uice lemon ; stand aside for hour, then add pt water ; turn into a freezer and freeze in the same way as ordinary ice cream . Turn the dasher slowly . Frozen straw berries may be served in punch glasses plain with a little whipped cream over them .
D EP E ornia G OVERNOR WM. . ST H NS , of Calif
Orange I ce Cream
n i i O e . of 1 . of pt Californ a orange ju ce , pt whipped cream , f 1 . B ui pt o plain cream and sugar to taste . eat orange j ce u grad ally into cream ; freeze and pack 2 hours .
’ (Editor s Note : The orange has been named oflicially as ’ the Golden State s favorite fruit . )
EA A M A S O SO R R D IR L S . . R BIN N U ni M a R i ted States ilitary Governor, Dominic n epubl c
I ce Cream from the Tropics
Grate the meat from 3 medium sized cocoanuts and wrap in cheesecloth ; squeeze until all the mi lk is extracted ; add to 144 THE ALL - AMERICAN COOK BOOK
t 2 of the milk 4 tablespoons of granula ed sugar, cans pre
e or . served jam, p aches , strawberries , apricots raspberries 12 F reeze . This will serve people . Note : In places where ice cream is not obtainable it makes r m a good substitute fo ice crea .
HAM E G . E . C B RLIN A S merican Consul to Glasgow, cotland
Apricot Sherbert
n 1 4 . O e . a qt of preserved apricots , l rge lemon , oz sugar
of . B n and 1 pt . water oil the water and sugar u til they form 20 a thick syrup (from 15 to minutes ) , press the apricots through a sieve into the mixture , using only the juice in which they are preserved ; add the lemon juice and when cold freeze as usual .
O E A N H . F ST R B I r B f M Di ector, ureau o ines
Blackberry I ce Cream f l One . o qt mi k thickened to consistency of cream , with flour and water (as one thickens gravy ) cook 15 minutes in double boiler to remove taste of raw flour ; sweeten to taste and add 1 1 A? teaspoons of vanilla and about 2 cups of blackberry jam or ( to taste ) , and freeze .
MAJ -G E E A K C. S A Ar N R L D . H N S, U . S . my
Fruit Acid
F of n i 2 . o our quarts of fru t and qts boiling water . Put o the stove and let come t a boil . Put in a flannel bag and let A . dd 1 of of o drip cup sugar to each fruit and juice ; add 6 z s. of tartaric acid to the whole, and serve very cold .
O E O A 0 B OW G V RN R . . R N, State of New Hampshire
U ncooked Grap e Jui ce
One of quart grapes (preferably wild) , picked from the stems , cups of sugar . Fill jars with boiling water and seal . 6 S . Af Leave for months terilize the jars thoroughly . ter wash in ing the grapes rinse them sterilized water in the jar . Set i jar in warm water while adding the boil ng water .
146 THE ALL - AMERICAN COOK BOOK
- E E A A E CE E WA MAJ G N R L CL R N R . D RDS
Ginger Ale
1 l 1 of of . Put qt . chipped ice in a gal on jug , and add lb A 1 . dd sugar and tablespoon strong ginger, and shake well 1 fill r pt . of best cider vinegar and the jug with wate .
ALBERT OTTI NGER A - f A . . o W n . . sst ttorney General, Dept Justice, ashingto , D C
Ginger Cream
Soak box of pulverized gelatine in 1 cup of water ( cold) Add 1 of of for several hours . cup hot water, 1 cup sugar, out fin S i and some preserved ginger e. tir all together unt l 2 of tifi it begins to thicken , then add cups whipped cream (s ) . e t o S t away harden in mold .
MA O O OLBERT J R . N . S A M A E merican ilitary ttaché to London , ngland
Mint Sherbet
Bru in n of 1 ise a mortar a bu ch mint and add pt . of for 20 boiling water ; steep minutes and strain carefully . Boil of for 10 the mint water with cups sugar minutes , then c 3 1 remove from fire and add jui e of oranges , cup of pine apple juice , and the milk from a cocoanut . Turn into the ffl freezer, and when half frozen add sti y beaten whites of 2 eggs . TER X I CHAP V I .
J A M S A N D P I C K L E S
It has been observed that Change is the sauce that sharp ” en —An An s appetite . cient Saying .
E FREDRICK M . RYD R - B C V . O American Consul General to ancouver, , anada
A e in er ppl G g . 2 of . Four pounds sour apples , 4 lemons , lbs Of sugar f nd oz . a 1 . o ginger root Pare , core and chop apples ; wash , hO remove seeds and c p lemons ; add sugar and ginger root , and cook very slowly 6 hours . Pour into glasses and seal .
MEC EM a e of New M x co G OVERNOR M . C. H , St t e i
Preserved Qui nce
This is difi erent from the kind that our mothers used ui to make , but is very palatable . The q nce flourishes in New M exico to an unusual degree , and the quality Of the fruit is n the finest of any on the market . In prepari g this preserve M always ask for New exico quinces . 12 Take large , ripe quinces and peel and quarter them , leaving the seeds and core , and boil in clear water slowly until
tender. Wh or ile hot , press them through a colander, remove f i throu h ru t . the seeds and cores and run the _. g a meat grinder
TO 1 cup Of quince take 1 . cup Of sugar and mix in a a b ur or gr niteware kettle , and cook slowly a out an ho , until Of t you are able to see the bottom the ke tle through the liquid , and if none of the mixture sticks to the pan it has cooked enough . Take it from the stove and beat it as you woul d beat 148 THE ALL - AMERICAN COOK BOOK
unt e an egg , continually, il it becomes cold, wh n it should be A ll for 1 . s put in sma molds , just large enough serving person soon as it has hardened it is ready to use . It is difficult to give exact directions for making this one find preserve, but if acquires the art of it they will it well ff worth the e ort .
E A O M ES O EX E a e of Wa hin ton U . S . S N T R IL P IND T R, St t s g M M Chairman , Committee on ines and ining
Orange Marmalade
1 1 ui One . S grapefruit , orange and lemon lice the fr t 1 Of of in peel and all ; to cup fruit add 3 cups cold water, lett g it stand over night ; next day boil until the rind is tender, 1 ru 1 letting it again stand over night . To cup of f it add cup of sugar . Let juice come to a boil and add sugar, letting it boil until it jellies .
FRANK W. MAHIN A C A merican onsul to msterdam , Netherlands
Raspberry Jam
n 1 of 1 r O e and 4 lbs . sugar to lb . Of f uit . Put the sugar in preserving kettle and allow to melt slowly On the back of not the stove , being careful it does burn ; it will take several W hours for the sugar to melt . hen very hot add the rasp 3 berries and boil very fast minutes , when it will be clear o C or and ready t put in glasses . urrants strawberries may be treated in the same way Note : This method of making jam gives all the flavor Of
' and be utiful fresh fruit a color .
E A E S S O . E C U . . N T R D W. FL T H R, State of Florida
Orange Marmalade One 1 1 ru i orange, lemon , and grapef it (thick sk nned is in B of r best ) . Remove skins quarters . oil an hou ; change 3 water and boil 4 of an hour ; repeat and drain ; $41 Of peel strip in fine pieces and 34 of peel grind coarsely in meat chop per . Slice the fruit , remove seeds, core ; mix with the peel and B 1 3 . Ad co ver with times its weight in water oil hour. d equal 1 or weight in sugar and boil hour, until the syrup is the color h of amber and as thick as oney . Put into glasses ; c over with r fi ne c melted pa a when old .
150 THE ALL - AMERICAN COOK BOOK
KEE A L . L . N - W American Consul General to arsaw, Poland
Pineapple Conserve
, f 1 One lb . o dried apricots which have been soaked hour E 4 and . 1 large diced pineapple , oranges lb Of nglish i walnut meats . Gently simmer and add to each cup of fru t
1 cup Of sugar . When consistency Of marmalade it is ready to seal .
- R Ar MO SO U . 8 . MAJ G ENERAL JOHN F . R I N, my
G rape Conserve f f 1 . o r lbs. o Five pounds Of g apes , sugar, lb raisins and lb . nuts . Pulp grapes and cook until seeds may be removed easily ; then strain and add skins and other ingredi 0 mi 3 . ents . Cook about nutes
- E A E AN U Arm E J . K . S . BRIG G N R L . L RN , y
Blackberry Pickle
lb 1 . of 5 s . Boil 7 lbs . blackberries with of sugar and pt out of best cider vinegar until berries are done . Skim the ber i as r ries , boil the juice unt l thick syrup , pour over the be ries , not W cover and keep in cool ( cold ) place . ill keep several months without being sealed .
M E f O E O . . S a e O ew or G V RN R N L ILL R, t t N Y k
Pumpkin Conserve
7 . 5 . Pare and cut in small pieces (cubes ) lbs pumpkin , lbs 1 s . r ugar, mix and stand over night In mo ning slice orange
B . and 3 lemons . ring all to a boil and simmer until done
E O E A f min GOV RNOR R B RT D . C RY, State o Wyo g
Chutney 8 Of F our cups Of sliced sour apples , cups chopped green 4 of 1 1 tomatoes , cups chopped raisins , shallot , chopped, 4 cup 6 1 2 . Of salt , onions chopped , cups of brown sugar, qt of best 1 of 1 of vinegar , inch ginger root , and teaspoon cayenne
Mix . C pepper . all ingredients and cook all day ool, then boil F iz hard for 5 minutes , stirring constantly . ill steril ed jars ; seal while hot . THE ALL - AMERICAN COOK BOOK 151
E MAN A M T CONGR SS . T . S I H Chairman Committee on Alcoholic Liquor Trafiic ,
Sweet Pickles Take ordinary sour cucumber pickles and slice them very of l thin . Place between the layers the s iced pickles sugar, for 24 mixed with pickling spices . Let them stand hours before using and serve in quantity desired .
E A I Of Ohio U . S . S N TOR F . B . WILL S , State
Corn Salad
13 of Twelve large ears of corn , large onions , large stalk c 4 4 s 1 of 1 elery, green peppers , red pepper , 4 cup salt , small
3 ts. 2 . of . cabbage , p of best cider vinegar , and lbs brown sugar Cut n B corn from the cob and grind with other i gredients . oil all together for 20 minutes ; take from fire and add 3 teaspoons of S mustard dissolved in cold water . eal while hot . 152 THE ALL - AMERICAN COOK BOOK
rtruble S ff B Mrs . G e ta ord rebner,
Chicago , Illinois .
“ ‘ I congratulate you on your very laudable double - bar
’ fine reled ambition . It is certainly a and noble idea to aim for such beneficial and material assistance for the Disabled
Veterans , and it is almost equally praiseworthy to teach the people of this country how to cook . I am only sorry that I
’ out can t write you a recipe , but you are quite at liberty to M tag any dish south Of the ason and Dixon Line with my mark . ‘ Old K ’ I make this condition , as I was bred in entucky, and ” — G . my tastes sorter run to Southern dishes . eneral Radford
154 THE AL L - AMERICAN COOK BOOK
W . bars and circles . hen done , dry in a cool oven The paste r must remain white and soft . The f uits may be colored with
candy coloring .
PAUL JOSSELYN A C S A C ssistant hinese ecretary, merican Legation , Peking, hina
Soft Nougat
W e a of 3 hip lb . powd red sug r and whites eggs in gran ite o t . ware saucepan . Over hot fire thick batter Then add l b . 1 blanched and chopped almonds, tablespoon vanilla sugar 2 z o s. W and if desired , candied orange peel chopped . hen well out on mixed , spread evenly wax paper, in a shallow pan , 1 on t o about inch thick, lay wax paper p , put another pan on top as a weight and dry 5 minutes in moderate oven . Then out up quickly or shape into a horn of plenty or basket before , ,
it hardens .
A I CKE W. . B RS A C l merican onsul to Pureto Plata , Dominican Repub ic
Cocoanut Candy
One 1 of 3 of cocoanut coarsely chopped , lb . sugar, 4 pt . 1 B water, inch Of ginger with a little lemon rind . oil all un ingredients together, being careful not to burn , til it threads,
then drop with a teaspoon onto buttered plates , and allow o t cool .
ALBERT HALSTEAD A C - M a merican onsul General to ontreal, C nada
Chocolate Loaf Candy Four cups granulated sugar 1 heaping tablespoon butter , ,
S 1 oz . cups weet cream , of chocolate (dissolved in a little 1 e warm water) , tablespoon glucos (can be omitted) . Place and un over fire stir til it begins to boil . Do not stir after it .
boils . Cook until it forms a soft ball when dropped in cold
. on D O not water Pour buttered platter to cool . scrape kettle . When cool work into heap with wooden spoon or paddle add , 1 tablespoon vanilla , stir until the whole mass grains . Cover set with damp cloth and let hour, then with the hands work it until soft and smooth , add cups nut meats, Shape i into loaf and sl ce . THE ALL - AMERICAN COOK BOOK 155
GEORGE ORR C American Consul to Panama ity, Panama
Pralines
of Put 1 cup of powde red sugar , cup maple syrup , and 1 B 4 cup Of cream in blazer . ring to the boiling point , and let E n boil until a soft ball may be formed in cold water . xti guish Add 1 of or flame and heat mixture until creamy . cup pecan , walnut meats .
NEW E ATO . U . S . S N R H S . Chairman Committee on Territories and Insular Possessions ,
Cocoanut S teeples
Grate a small cocoanut and mix it with of a cup Of gran 1 e ff ulated sugar . Then stir in the white of gg, beaten sti ; o B roll in small balls and form a peak on the t p . ake in a quick oven till the top of the peak turns brown .
HUNTER SHARP A E S merican Consul to dinburgh , cotland
Turkish Candy
f . a or of 1 . o Two pounds sugar, lb glucose , lb lmonds ( n of 2 nuts of any ki d ) chopped , cup water, whites eggs B beaten , teaspoon vanilla . oil sugar, glucose and water to in gether until brittle when dropped cold water , remove from S fire and add slowly the whites of eggs , nuts and vanilla . tir until very thick and white . Pour into mold and when cold cut in slices .
E E O E DWARD . BR DI M B S American inister to angkok , iam
Allegrette
Two C mi ups granulated sugar , cup lk , about cake B ’ C aker s bitter chocolate . ook sugar and milk together slowly until it forms a soft ball in cold water . Then beat until hard enough to roll in balls about the size of a hickory nut . Place on these a buttered platter and let cool . Steam chocolate over m teakettle until soft . U se s all fork for dipping fondant in on chocolate . place each e on Oiled paper . Drop _ Then of walnut on top each candy before chocolate dries . 156 THE ALL - AMERICAN COOK BOOK
MAJ -G ENERAL LEONARD WOOD
- Governor General , Philippine Islands
Glazed Fruit
n The best glazing for fruits is fondant , but a good glazi g is 2 made as follows : Boil to hard ball without stirring , or on mm of sugar in 1 of water . Put each fruit nut new dl hat pin or knitting nee e , dip carefully into hot syrup and F or place on buttered or waxed paper . a heavy coating dip B a second time when cold . Pecans , walnuts , razil nuts , cher ries raisins grapes may be glazed in this way , also seedless oran, ges pee, led and carefully separated into sections without , breaking into the pulp .
- Ar BT C A S . S . BRIG GENERAL RO . . D VI , U my
Crystallized Bananas
1 Remove skins from large ripe bananas , cut into slives 4 on inch thick , sprinkle with fine sugar , lay out boards and i dry in the sun each day, turning over several t mes as fruit , dries and dust with sugar . In a few days it becomes a , delicious and delicately flavored fruit .
E MA MO E ta e of W o i n CONGR SS N F . W. ND LL, S t y m g
Sugarless Sweets
' One cup of stoned dates ; add 1 cup of raisins and 1 cup f o nuts (ground) . Run all through food chopper and roll in
C s . balls . oat with chocolate or roll in cocoanut if de ired
E A O CA AWA a e f Ar S . S o an a U . S N T R T . H . R Y, t t k s s
Caramel Almonds f . O Toss or mix lb blanched , skinned and well dried 1 almonds in dessert spoon Of butter, until well covered , pour o into candy tin and bake to a delicate br wn in moderate oven , stirring frequently . Then stir into cup Of sugar boiled to the caramel stage , until well coated , pour on buttered slab and break apart when cold .
158 THE ALL - AMERICAN COOK BOOK — Fondue Cheese and eggs cooked together .
— fl r and Fondant Cooked and beaten sugar, ready to avo mold
for centers of bonbons .
— n F Francaise I rench style . — f Frappé Hal frozen .
- Fricassee Originally meat fried and served with a sauce . — Gherkins Small cucumbers .
— of r or me Giblets The neck, liver, gizzard, and heart poult y ga . — Glacé Glossed over .
’ d ceu e —S Hors vr s ide dishes .
—I n Italienne Italian style .
ardiniere—M J ixed vegetables . K —F m oumiss er ented milk .
M i —A s acedo ne mixture Of several fruits or vegetable . M — arrons Chestnuts . M — ayonnaise Salad sauce .
M —M of r eringue ixture of sugar and white egg beaten togethe . — Mignon Small .
M e—M ouss oss , froth , something light and spongy . M — ulligatawny Curry soup . — Noir Black . — Papillote Paper .
- Parfait Perfect . — Pate Paste . — Pilaf Turkish dish Of rice and tomatoes . — Potage Soup .
Printaniere 1a —W i (a ) ith young spr ng vegetables . e — Pur e Ingredients rubbed through a sieve .
—A or h Ragout highly seasoned fish meat dis . THE ALL - AMERICAN COOK BOOK 159
— i i Rissoles Someth ng cr sp . — Biz Rice . — i Rioux Butter and flour mix ed and used for thicken ng .
— or Scones Scotch name f baking powder biscuit . — n Sorbet Frozen pu ch . fl‘l —A ff ff ou é i . S pu , someth ng light and flu y — Syllabub Old English name for whipped and flavored cream .
C anapés are made from white , graham , and brown bread , sliced very thin and cut in various shapes . They may be e or dipp d in melted butter, toasted fried . The slices may be of r covered with any the following mixtures . Served hot o cold . 160 THE ALL - AMERICAN COOK BOOK
VEGETABLES AS MEDICINE
Watercress is an excellent blood purifier .
Lettuce has a soothing effect On the nerves and is excel ufi erer lent for s s from insomnia .
o for be T matoes are good a torpid liver, but Should avoided by gouty people . S pinach has great aperient qualities, and is far better than di n f me ci e for su ferers from constipation . It is also excellent for kidney troubles . Beet root is fattening and food for people who want to on O put flesh . S are potatoes .
e Parsnips poss ss the same virtues as sarsparilla .
A c B sufi er rs pples , arrots and razil nuts are excellent for e from constipation . W Raw carrots cure indigestion . hen cooked they will cure asthma . C elery contains sulphur and helps to purify the blood .
162 THE ALL - AMERICAN COOK BOOK
A E LB RT B. FALL Secretary of the Interior
Soft Ginger Bread
Two s 1 of as 1 e 1 egg , cup mol ses , level t aspoon of soda , s 1 n e Of n table poon of butter and heapi g tabl spoon gi ger . D 1 Of issolve the soda in cup boiling water, add to the above 3 ingredients , which have been thoroughly mixed , then add B cups of cake flour . ake in a quick oven . Serve with hard sauce .
OL P TE M ’ C . E A S Ar o e nor I R URR Y , U . . my, G v r s sland, N . Y .
French Ginger Bread
lb f Of S s . O 1 oz of ift flour, lb . rice flour, . baking 6 e Of or powder together tim s . Put 1 pt . each honey ( molasses ) is and butter in warm jar and keep warm, until butter melted . M e of and 1 2 . Of inc the rind lemons , mix with A; pt almond n 2 . e paste , ozs of ground gi ger, M2 t aspoon ground nutmeg and S pinch of ground clove . tir the liquid into the flour also ,
2 i . B spices , and beat hard 0 m nutes ake 111 2 or 3 buttered pans C in moderate oven . over with light icing and out when cool .
EA -A M A E S R R D IR L B N ON, U . S . Navy
Sp oon Bread
One of r m b hot cup co nmeal scalded with al ost oiling water, s 2 2 of t tirring constantly add cups Of milk , eggs lump Shor en , in g and a little yeast or baking powder . Batter must be thin to B be good . ake in a deep dish . Serve hot .
E O B OBE TSO S a e of O lahoma GOV RN R J . . A. R R N, t t k
Southern Sp oon Bread
1 s Heat pt . of fresh milk , nearly to boiling ; gradually tir o in V2 cup f cornmeal and cook until the consistency Of mush , n 1 e s of add teaspoon Of baki g powder, t a poon salt , and f 4 i the yolks o eggs beaten l ght ; fold in the egg whites , beaten n k until stiff . Pour into a greased baki g dish and ba e hour .
Serve at once with butter from the dish in which it was baked . THE ALL - AMERICAN COOK BOOK 163
- M AT C . S . Ar MAJOR GENERAL M . . P RI K, U my Air War Chief of the Service , Department
Virgi nia Sp oon Bread
One cup Of white cornmeal (water ground if possible ) , 2 of s 1 cups of sweet milk , eggs , teaspoon alt , tablespoon M e 2 of . each of butt r and lard , teaspoons baking powder elt e a butter and lard tog ther, put milk and l rd and butter with eggs ; put baking powder and salt in cornmeal ; mix liquids and 4 0 . meal . Bake in moderate oven in deep dish , minutes
A E ta e of Kan a G OVERNOR HENRY J . LL N , S t s s
Spoon Corn Bread
of in . Heat 1 pt . milk to the boiling point and stir pt Se s . of cornmeal and teaspoon of alt , but do not work p arate the whites and yolks of 4 eggs and stir yolks into batter . B A e s as . dd the whit s last , tirring little as possible ake in moderate oven .
- A E S E E . . BRIG G N R L J . L . HIN S , U Army F m t . Sa Houston , Texas
Virginia Sp oon Bread
of i Heat pt . sweet milk to bo ling point , stir in cup of 5 cornmeal , cook minutes ; then beat tablespoon Of butter 1 t 1 and V2 remaining milk ( 4 pt . ) in o the mush , add beaten egg , beat vigorously once more . Gradually beat in remaining l mi k . Put mixture into buttered dis h and bake 25 minutes in hot over . Serve at once .
CA . A EA E U S A a i PT R LPH RL , . . tl nt c Fleet At A Ba - F F a C . s nchor, Guantanamo y , uba , U S . S . lorida , l g hip
Ri ch Corn Bread
One of 1 4 cup cornmeal, cup of flour, teaspoons of baking 1 of of powder, 4 cup of sugar, teaspoon salt , cups milk , of 2 Mix cup butter and eggs . dry ingredients , add eggs well beaten with milk and batter melted ; bake in shallow pans - e hot 15 20 well gr ased in oven to minutes . 164 THE ALL - AMERICAN COOK BOOK
E e Of a a GOVERNOR THOMAS . KILBY, Stat Alab m
Corn Bread
f r B o 1 1 . o eat lightly the yolk egg , pt of buttermilk 1 to clabber, tablespoon melted lard , add corn meal the con sistency Of batter bread ; last thing add teaspoon Of soda
and white of egg , well beaten . Pour into hot pan (an iron D O skillet is best ) . not permit batter to stand a minute after
mixing .
B - E E A E E RIG G N R L H . J RV Y A U . S . rmy
Virgi nia Batt er Bread
One cu of n 1 1 p cor meal, tablespoon of lard and teaspoon of salt ; mix with 2 cups of boiling water ; add 2 eggs and f B o . beat well , adding 1 cup milk last ake in pudding dish
and serve in same , using spoon .
A M A EA E D IR L A. GL V S F r Ya U . S . Navy , Commandant i st Naval District , Navy rd , B M oston , ass .
Virgi nia Corn Bread
One of e 1 . 3 quart white corn m al , qt Of milk , eggs , pinch s : B n o 1 . o f salt . oil pt of milk and pour the meal ; beat eggs
separately , add the other pint of milk and eggs to the scalded M meal . elt butter in the baking dish and pour in the batter ho t i B 20 (have dish when batter s poured in ) . ake minutes .
B G - E ERA O RI G N L C. G . L NG i . S M C U . ar ne orps
Bannock
One cup of Baltimore pearl meal scalded with 2 cups of 1 milk ; when cool add piece of butter size Of an egg, table of 2 spoon sugar, pinch of salt, yolks Of eggs ; when well mixed of 2 e Ba 20 add the whites eggs , b aten to a froth . ke minutes
in a deep pie plate . Serve at once .
“ 166 THE ALL - AMERICAN COOK BOOK
f 2 l 1 of spoons o cloves , teaspoons of al spice , teaspoon soda , of of of cup currants , cup raisins , cup chopped nut
1 of 2 . meats , tablespoon molasses and eggs Put the soda in the dry flour, put all ingredients in the mixing bowl , and
B ffi i . beat hard 3 minutes . ake in loaf, layers , or mu n r ngs vi This recipe makes a good cake , lea ng out nuts , raisins and currants .
GEORGE ORR ' a American Consul to Panama City , Panam
Yankee Peach Cake
of Stir 2 teaspoons baking powder , teaspoon of salt 1 Ad 2 W . d 1 with cups of flour . ork in 4 cup of butter beaten f B egg to 1 cup o milk and stir into flour . utter pie tin and o of 6 pour in mixture , pressing into t m dough , peaches , peeled , Mix 1 of stoned, and cut in quarters . tablespoon cinnamon 3 of n B and tablespoons sugar, and spri kle over the top . ake and serve with butter .
O E P P AX E e G V RNOR . . B T R, Stat of Maine f r B Through courtesy o M s. Susan allou
Kaff ee Klatch
F s 1 of 1 1 our egg , cup sugar, cup of flour, teaspoon of 1 if- B of ee . l baking powder, tablespoon co essence eat yo ks of ff eggs with sugar , add flour and baking powder co ee , W B in 2 essence , and last , beaten hites of the eggs . ake round
W . of h tins . hip pt cream and place between t e layers n W . : of stifi (unsweetened ) Ici g hite egg (beaten ) , with ’ cofi e cup of confectioner s sugar flavored with e essence .
COMMA E M K ME A ND R . . TC LF f r o S . n Depa tment the U . Navy, Ge eral Board
Coff ee Cake
One 1 of 1 of 1 cup of sugar, cup flour, tablespoon lard , Mix out 1 tablespoon of butter . and take a scant A; to What e 1 1 of l 1 is l ft add slightly beaten egg , cup mi k , cup of flour, f of 2 teaspoons o baking powder and pinch salt . To what is THE ALL - AMERICAN COOK BOOK 167
of i reserved add 1 teaspoon c nnamon and spread over the top .
Bake 25 minutes in moderate oven .
M M . OO E W. N Y fii O ce W i . C S . Chief Clerk and uperintendent Post , ash ngton , D
Blackberry G ems
Line small gem pans with rich biscuit dough ; fill the nk center with blackberries , spri le with sugar and bake in a ’ n out s quick oven . Tur with care ; dust with confectioner sugar and serve with cream .
K W AM S W. . ILLI F ormer Assistant Secretary of War
P0p Overs
F 1 of 1 of our eggs , pt . milk , pt . flour, level teaspoon f B o of Ma . salt , butter the size an egg . kes thin batter ake in ffin A 20 mu rings full, in very hot oven . bout minutes required .
E MA w O EY S a e of Michi n G ONG R SS N J . . F RDN , t t ga C W M C hairman , ays and eans ommittee
Graham G ems
One of 3 1 egg, cup brown sugar, cups of buttermilk , of 3 of teaspoon of salt , 3 teaspoons soda (scant ) , cups graham 2 of flour, sifted before measuring , and tablespoons melted
B . butter . ake in gem pans
G - E E A W A E BRI G N R L . S . GR V S A C U . S . . . rmy, amp Dix , N J
Pop Overs
Two ff eggs , pinch of salt , large co ee cup of milk , same ui u of cup not q te f ll flour ; beat eggs well together, add the s i alt , then the milk , beat all together w th egg beater (never B . k not use a Spoon ) a e in cold gem pans in quick oven, but hot o i enough to brown before p p overs have a chance to r se . 168 THE ALL - AMERICAN COOK BOOK
O FRANK O. L WDEN “ ’ F n wn i War G n r ormer Governor, k o as Ill nois over o
Graham Muffins
One l 1 of 2 2 ons egg, teaspoon salt , cups of milk, tablespo of 11 11 am melted butter, 4 cups white flour, 4 cups of grah f n 2 o . n e flour, and teaspoons baki g powder To the beate gg, add the salt and milk ; stir in the flour and the butter ; add B hot u i u the b aking powder . ake in a oven nt l brown (abo t 20 minutes ) .
COLONEL FRANK WHITE Treasurer of the United States
’ ' Note : Colonel White s favorite Sunday morning break of ff fast consists bacon , fried apples and co ee .
Date Muffins
of i 1 of Two tablespoons butter creamed w th 4 cup sugar, 2 e 1 of 2 2 ns well beat n eggs , cup milk, cups of flour , teaspoo of B 1 f baking powder . eat thoroughly to gether ; add cup o 2 M fin out B 0 . . s 1 ely, dates ake in quick oven minutes ake m fiins dozen u .
COL. F . W. PHI S TERER
A M Ph r n $ S . c e so a U . rmy, Ft . , Georgi
of 1 of s e t Two eggs , 2 tablespoons melted butter, cup w e mi k 2 of 2 of 2 o l , tablespoons sugar, cups flour and teaspo ns of baking powder.
170 THE AL L - AM ERICAN COOK BOOK
USES OF LEMONS
The lemon is not sufficiently appreciated from a hygienic standpoint ; for instance :
Lemon juice removes stains from the hands . A dash of lemon juice in plain water is an excellent tooth
not . wash ; it only removes the tartar, but sweetens the breath Lemon juice applications will allay irritation caused by the of c bites inse ts . The juice of a lemon taken in hot water on awakening is c an excellent liver corre tive, and for stout people is better than “ ” - any anti fat medicine ever invented . bit of Glycerine and lemon juice, half and half, on a absorbent cotton is the best thing in the world wherewith to
- moisten the lips of a fever parched patient .
Lemon juice and salt will remove rust stains . F or a manicure aid lemon juice is all that is necessary for loosening the cuticle and for brightening and cleansing the nails . Save your lemon rinds and dry them for kindling ; a hand n fire ful will revive a dyi g . H E L P F U L H I N T S
COMMON WAYS OF COOKING FOOD
E s Baking is cooking in confined heat in the oven . xample is B . read, cake , meat This method when applied to meat B a the commonly called roasting . efore b king , see that e r oven is clean and heated to the desired t mperatu e .
n in Ex Boiling is cooki g by immersion water at F . am
ples : Potatoes , cabbage , macaroni .
i of n on of Brais ng is a combination stewi g the top the range , E and baking in the oven , with or without vegetables . xam : ples Tough meats , fowl, whole liver .
' B or as roiling or Grilling is cooking over under direct heat , E over glowing coals or under a gas flame . xamples
Steaks , chops . Fricasseeing is commonly a combination of stewing and sauté in E : F . of or g xamples owl, forequarter lamb veal .
F rs rying is cooking by imme ion in hot , deep fat . Examples
Doughnuts , croquettes .
Pan -baking or Pan - broiling is cooking in a lightly greased or ho or E ungreased t frying pan griddle . xamples : Steak , E ffi nglish mu ns , griddle cakes .
Pot Roasting is cooking in an iron kettle or earthen pot in a a small amount of water, fter meat has been quickly browned in a small amount of fat in the frying pan or C kettle . ook slowly until very tender with or without
vegetables . 172 THE ALL - AMERICAN COOK BOOK
re d is s m Roasting is cooking before an Open fi . This metho eldo of m a s used in small households , although the baking e t is
commonly called roasting .
Sautemg is cooking in a small amount of fat in a shallow pan f E fish es on o . : S top range xamples liced , meat , potato ,
eggs .
° s 185 s s u Simmering i cooking in liquid at F . The bubble ho ld E : Ham c rned always be below the surface . xamples , o s beef, oups .
i n or a Steam ng . Dry Steami g is cooking by heat steam, s in or b r double boiler or tin, over surrounded y boiling wate . E : xamples Rice, brown bread .
M S w m in oist teaming is cooking by direct contact ith stea , as l n s a steamer or colander, over boi i g water, clo ely covered . E : i i s xamples Fowl, pudd ngs, dumpl ng .
Stewing is cooking slowly in a small amount of water (about ° 160 . E : F ) until food is very tender . xamples Beef,
lamb , vegetables .
174 THE ALL - AMERICAN COOK BOOK
WHEN COOKING OYSTERS
Never salt soups or stews until just before removing from the fire . In frying oysters a little b ak ing powder added to the r t cracker c umbs will greatly improve hem . Escalloped oysters retain their flavor better if covered i while cook ng .
Half the liquor, heated , or hot milk , may be poured over escalloped oysters when half baked . I con t is always better to handle oysters with a fork, as h tact with t e hands may make them tough .
DIGES TIBLE CABBAGE
Cabbage is made digestible by first slicing and then putting b e of in oiling wat r with a pinch soda and some salt , and boil 15 ing just minutes .
PRU NE DESSERT
S n B oak pru es over night . oil slowly until very tender . S wn . W o weeten to taste hen they have cooled in their liquor, one pierce side with a pointed knife , remove the stone and S fill with chopped nuts and raisins mixed . erve with whipped , cream .
TENDER PINEAPPLES
The toughness of pineapples is almost entirely eliminated by slicing the fruit up and down from stem to blossom end , , instead of through the core as is usually done . Thrust a fork into the blossom end to hold the apple steady and slice until ' you come to the hard, pithy core, which can then be discarded . This trick was taught me by an Old pineapple grower and makes all the diff erence in the world in the tenderness of this fruit , which is usually hard and chippy when sli ced with instead of against the grain . THE ALL - AMERICAN COOK BOOK 175
POU LTRY — For is the is market , dry picking best way that , pulling r out the feathers immediately after killing , while the poult y is still warm , but for home consumption , the scalding method A is quicker and easier . fter killing dip in scalding hot water and move about for a few minutes , then pick as quickly as possible . Ducks should be scalded a little longer and then r 5 10 Wrapped in canvas o any close cloth, to steam about to m . inutes , after which the feathers can be easily pulled The hairs should be singed Off by holding and turning the poultry f in the flames of a lighted twist o paper, or some burning W on alcohol . ash thoroughly and dry, and then lay several folds of paper, and clean at once . The quicker poultry is 24 s cleaned , the better, but it is best not to cook it until hour after killing . A -ein out fter sing g, and before drawing , pull all pin Ofi feathers , then clut the head , and next cut through the skin un l fi aro d each eg, about inches below the rst leg, being the careful not to cut tendons . Place the leg with the cut over edge of a table , press downward to snap the bone , then take the foot in the right hand , holding the bird firmly in the left M off . hand , and pull the foot , and with it the tendons ake a cut the lengthwise through the skin just below breast bone , large enough to admit the hand, and remove the entrails entire , b fi y rst carefully loosening them all around , and then bringing one the hand forward , grasping the entrails firmly , and with
out . pull drawing them The lungs and kidneys , on either side i of the backbone , should next be removed , and then the w nd of the pipe and crop , close to the skin breast , by inserting two
fingers under the neck skin . Draw down the skin and cut the n OE c on eck lose to the body , leaving enough skin to close up is fill e i the Opening after the crop partly ed with a littl dress ng . '
The giblets (gizzard , heart and liver) should next be carefully separated from the entrails , being careful not to break the gall c bag atta hed to the liver, the bile from which would impart an extremely bitter flavor to any parts it came in contact with . in Then wash the bird thoroughly and outside , rub with salt, and let hang in a cool place over night . 176 THE ALL - AMERICAN COOK BOOK
CANNING PI E PLANT
s Pick when it is long and good , cut up and put in gla s r s f uit cans , press down , cover with cold water, eal and put
l . away . It wil keep fresh until the new crop comes In sections where the fruit is scarce , it can be easily raised , and is easily kept as described .
PICNIC SANDWICHES
Bake the bread in quart cans and press the chopped meat r W o chicken in cans of the same size . hen both are cold put very thin slices of meat between two buttered slices of the ou i bread . If your bread and meat are good , y w ll be proud
Of your sandwiches .
WHEN BAKING
If a handful of salt is put on bottom of oven under pans - or i when baking ginger bread any cake easily burned, it w ll prevent burning . n ff Putti g a pinch of salt in the co ee improves the flavor .
TO BOIL VEGETABLES
in W in . hen cook g lima beans , rice , etc , it is very provok g to have them foam and sputter from the kettle onto one ’ s of clean stove . Drop into the kettle a small lump butter and b ” there will be no oiling over .
OLIVE OI L IN BAKED BEANS
5 i Use full tablespoons of olive O l to 1 qt . of dry beans . They are delicious and more easily digested than when pork is used .
178 THE ALL - AMERICAN COOK BOOK
To i in kept in warm , dry atmosphere . keep Ir sh potatoes the nk - cellar, spri le air slacked lime among them ; it seems to keep A them dry and healthy . ( s they are sorted, sprinkle a little in every layer . )
VI NEG AR IN DOU GHNUTS
F o r doughnuts made with sour milk or cream , add a gen erous half-teaspoonful of vinegar to the batter before adding of the full amount flour .
BOILED LEMONADE
In making lemonade , boil the desired quantity Of sugar and lemon juice together, cool and add as much cold water as needed a great improvement on the old way
SUBSTITU TES FOR ALCOHOL IN MINCE PI E
of Instead cider and other alcoholic liquors , use fruit juices
i . for m nce pies The juice left from canning strawberries , sour
c . herries , plums , etc , if sweetened , boiled down and canned , l n makes a rich, de icious moistening for mince meat . If raisi s in mi i and suet plenty are added to the xture , it w ll be rich o i enough t please the most fastid ous appetite .
A COOKI NG HINT
Turn the colander upside down over the fish or meat sauteing in an iron spider ; the small holes allow the steam i to escape and still prevent the grease from spatter ng .
BAKING DAY
in After tak g bread from the oven, do not wrap tightly in cloth as many do ; but rub the top of loaves with a little lard THE ALL - AMERICAN COOK BOOK 179
or on on butter, tip edge your kneading board so that all possible crust is exposed to the air and if possible place out or mi doors in the wind to cool quickly a few nutes, then remove to convenient place and let stand until thoroughly or i cold before putting away in box can, and you w ll have
i . del cious , tender crust
PREVENTS SOGGY PI E-CRU ST
Pie - crust will not be soggy if brushed over with the white f o an egg before the fruit is put in .
CARE OF WOODEN BOWLS
To prevent wooden bowls from splitting, take them when new, before they have been touched with water, applying boil to i ing hot linseed Oil over the outside and p edge , all that w ll penetrate .
FRIED SQUASH
ut fine- C a grained , dry, sweet squash into thin slices , pare and fry in plenty of butter and season well . This dish will be found an excellent substitute for sweet potatoes .
TO SAVE PLANTS
To prevent bugs from eating your cucumber vines , plant one stalk Of garlic in each cucumber hill ; nothing will then bother the plant .
TESTING FLOUR
of There are several methods testing flour, which should be known to every purchaser . If flour is white with a yellow i if ui ish straw tinge, it is good, wh le it has a bl sh cast, or has 180 THE ALL - AMERICAN COOK BOOK
black specks in it, it is inferior . Wet and knead a little of it between the fingers ; if it works soft and sticky, it is poor ; if elastic and firm, it is good . wn If a little flour is thro against a dry, smooth surface and it
l of . fal s like powder, it is not the best quality If flour squeezed in the hand retains the Shape given it when released , it is of good quality.
U SES OF BUTTERMILK
Should you be so unfortunate as to be poisoned by poison afi ected 10 or 15 ivy, bathe the parts in buttermilk every S minutes until the poison is counteracted . hould the case be
- a severe one , poultice the blisters with bread and buttermilk poultice . It will give relief very soon and will cure the most severe cases . B e utt rmilk will remove mildew from cloth , white or col S on ored . oak the garment over night , then lay it the grass set in the sunlight . If the stain is , soak the cloth for two r un o three days and lay it in the s . B for for uttermilk is excellent freshening salt pork frying . o r Slice the pork and soak over night , set on stove and let it come to a boil, dip in flour and fry .
182 THE ALL - AMERICAN COOK BOOK
Cereals Corn Meal Hominy Macaroni Oatmeal Rice 20-30 minutes
Spaghetti Granul ated or Rolled Wheat E ggs Soft-cooked Hard- cooked
B ass, per pound B fi n lue sh , per pou d od C , per pound
Halibut , per pound
Lobster, whole
Salmon , per pound Small fish Meats Corned Beef 3-4 hours Fresh Beef
Fowl, per pound u Ham , per po nd M utton (leg ) , per pound Corned Tongue F resh Tongu e Vegetables Artichokes 30-45 minutes Asparagus 20-30 minutes 34 hours Lima and other Shell Beans 1-114 hours String Beans 1-2 hours B eets , Old 24 hours B eets , young 45 minutes Brussels Sprouts 20 minutes Cabbage 20-30 minutes Cauliflower 25 minutes Green Co rn THE ALL - AMERICAN COOK BOOK 183
Onions Oyster Plant (whole 45 minutes Parsnips 45-60 minutes Fr 20-60 Peas, esh minutes s 3 Pea , Dried hours s 20-30 i Potatoe , White m nutes S 20-25 mi Potatoes , weet nutes Spinach 25-30 minutes Tomatoes (stewed) 20-30 minutes ni 11 -2 Tur ps , Yellow 75 hours 1 s Turnips, White hour
Bacon and Ham sliced thin 4 C i 20 hicken , Spr ng C M 6 -10 hops , Lamb or utton 2-15 s c od S S fi . . 1 Fish , li es , C , Halibut , almon, word sh F 8 -10 ish, whole small , Smelt , Trout F B ish , whole split , luefish , Scrod, Shad , Whitefish 18 -22 Oysters S 1- i 10-12 teak, inch th ck (medium) Squab Tripe and Liver
C or hops Cutlets , Breaded Croquettes and Fishballs C M ffi Doughnuts , Drop akes, Fritters, u ns i fil F sh , rolled lets and slices s Wh ' Fish , whole mall, smelt, Trout , itebait o S aws s P tatoes , tr , Chip ch i Potatoes , Fren Fr ed THE ALL - AMERICAN COOK BOOK
TEMPERATURE TABLE
Fahrenheit Freezing point 32° ° W or M 98 Lukewarm ater ilk , not over Albumen begins to coagulate 134 ° M 145 ° ilk , Pasteurized , keep for hour at Simmering point 185 ° B i W 212° oil ng point , ater (sea level) B M 214 ° oiling point , ilk (sea level) M 196 ° ilk , scalded in double boiler B A 300° aking , pples B B 400° aking , ananas B B 425 ° aking , iscuit (yeast ) B 400° Baking , Loaf read ° B Muflins 3 0 aking , 8 B 450° aking , Popovers ° : 400 Baking, Cake Cookies ° Bak C : 375 ing , ake Gingerbread ° : F 300 Baking , Cake ruit and Pound ° k : 3 0 Baking , Ca e Layer 8 ° B n : 37 aki g , Cake Plain (Shallow pan) 5 ° n : 350 Baki g , Cake Sponge (shallow pan) B M B M i 4 ° : 15 . 50 aking , eats eef and utton , for m nutes Then reduce to 350° ° M : f r 4 Baking , eats Chicken and Turkey, o hour . 00 Then reduce to 300° ° B M : 400 aking , eats Goose and Lamb , for hour Then reduce to 300° 1 ° M : ) 350 Baking , eats Pork and Veal, for A, hour ° Then reduc e to 260 ° B : or 4 0 aking , Pastry Tart Patty Shells 5 B 4 0° aking , Potatoes 5 ° F : B O 380 rying readed Chops , ysters ° F : F l rying Croquettes , ishba ls 390 ° ° F : F - rying Doughnuts , ritters 360 370 ° F : F rying Potatoes , rench Fried 380 ° Frying : Potato Chips or Straws 400 Fruit Jelly 222° S W S ° ugar and ater irup , large thread 217 W ° Sugar and ater Sirup , feather 232 W ° Sugar and ater Sirup , soft ball 240 W S ° Sugar and ater irup , hard ball 250 W S ° Sugar and ater irup , for glaced fruits and nuts 310
A M E A M A S . S R R D IR L WM . I S
War C t . . President Of Naval ollege , Newpor , R I
Irish Stew
Dear Madame “ A l st Referring to your letter of ugust , which reached me or but a day so ago , I am sorry to say that I am not able to comply with your request to furnish you my favoriate recipe, because I pay so little attention to the question of food that
I eat what comes to me and ask no questions . If there is any one dish that I would specially desire ” above all others , it would be an Irish stew . LEGATION OF THE U NITED STATES OF AMERICA S i Berne , w tzerland 1922 M 7 . arch ,
Dear Mrs. Brebner 27 h In reply to your letter of January t , I beg n to say that while Mrs. Grew a d I have no recipe a vailable for your cook book , we shall be glad to be numbered among the “ 100% Americans ” and to be credited with some recipe which you may f n ur ish . R f espect ully yours ,
J . C. G rew . A i i mer can Min ster .
Consommé E 2 . f l . o 1 ight lbs Of beef, lbs knuckle veal, sma l fowl, 1 1 of 1 1 4 cup of carrot , 4 cup turnip , tablespoon of salt , Sprig of m 1 of 1 1 i majora , sprig thyme , bay leaf, Spr g of parsley , 6 of . . S and qts cold water immer beef, fowl and veal in water 4 hours ; add vegetables , salt , and herbs tied in a bag ; cook
1 . S slowly hour train , cool , remove fat , and serve .
: C n for Note onsommé is the fou dation all clear soups , e n ach soup taking its name from the gar ishing used . AMERICAN CONSU LATE M Dairen , anchuria 2 M 192 . arch 3 ,
Mr B : My dear s. rebner
I have to acknowledge the receipt of your let f 12 e ter o January , and hast n to send a recipe ’ i n ir oE s o e . of rs. ass s M K j , which of my favorites
Chicken Pilau
This is an I ndian dish , often mentioned in ’ Thackeray s novels (Thackeray was born in Cal i A i outta) , which is very popular w th all mer cans
and Europeans who visit India . I trust that the book you contemplate will . M ou have great success . y wife and I thank y for this opportunity to have even a small share
therein .
Very sincerely yours , M x Kir E asso . a D . j
Chicken Pilau
One 1 medium sized chicken , 4 cup concentrated pan gravy , 5 1 i u i e cups rice , cloves , stick c nnamon , b tter s z of an egg , cup seedless raisins (boiled for 5 minutes and with water OE 1 drained ) , cup almonds (blanched and browned) , onion 2 cut in strips and fried in butter until crisp and brown , hard B boiled eggs . ake the chicken until tender, preserving the B gravy . oil ric e in salted water together with the cloves and f o a . W i the stick cinn mon hen half cooked, remove Spices , dra n OE e s W i water, and compl te cooking by teaming . hen fin shed Mix the rice must be dry with each kernel separate . butter t M with the rice , ogether with the pan gravy and raisins . ake i k a mound of the rice in the center of a platter . Spr n le with almonds and the fried onion and garnish with the hard-boiled Cut eggs cut in halves . the chicken for serving and arrange of the pieces around the mound rice .
the ic This is a most delicious dish , and r e prepared in this way has a very rich , exotic flavor .
WILLIAM HOWARD TAFT S C of Chief Justice , upreme ourt , former President the United States
Rolled Chops
Cut egg plant into rounds , roll them in egg and bread
r . c umbs , and fry Take loin chops , cut thick , and roll them - h B to ot . into rounds , putting a pick into them roil them and on r f put them the egg plant and pour t u fle sau ce over them .
(See sauces . ) 1923 I S COMING
’ This years book of 1922 is closed and sealed at last r No would I alter what is past . M o y w rk , my pleasures , thoughts and acts , Are all on record as plain facts . But here before me pure and white, Ar e of 1923 e pages for r cipes to write . M ore recipes from these same donors will I borrow, “ And All- Am B of start the erican Cook ook tomorrow.
S . B .
The End