Diamond Jubilee Recipes
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L .;.::_ ARCHIVES G. S, Cr tnk%-c.1%-ftalZVIii'a3YZVYZ. DIAMOND JUBILEE ECI riTt 6--14)Tr. 644)". t•-?..)e ft • The SISTERS of SAINT JOSEPH SAINT PAUL, MINNESOTA Copyright, 1925 The Sisters of Saint Joseph St. Paul, Minn. /ARCHIVES C 3, `i( rl ► 5- L co p, 5- Dedication TO THE DEAR DEVOTED SISTERS, WHO, THROUGH THE YEARS HAVE LABORED TO MAKE COOK- ING ONE OF THE FINE ARTS, TO OUR FAITHFUL ALUMNAE FAR AND NEAR, TO OUR BENEFAC- TORS, PATRONS AND FRIENDS EVERYWHERE, TO EACH AND ALL THE SISTERS EXTEND SINCERE GRATITUDE AND EVERY GOOD WISH. S HE DIAMOND JUBI- LEE COOK BOOK makes no claims to or- iginality. It is a com- pilation of tried and tested recipes contributed by friends of the Sis- ters of St. Joseph and by members of the various alumnae of the Sisters' Schools. In a special manner the Sisters are indebted to Marian Cole Fisher for valu- able suggestions and for the gen- erous expenditure of her time proof-reading the book. Grati- tude is also due to Mrs. Susan Crain, to the Misses Muriel and Helen Nolan, to the business firms whose advertisements helped to make the book a financial success, to all who so generously re- sponded to the call for recipes. CONTENTS Page BEVERAGES - - - - - - - - 1 BREADS AND HOT BREADS - - - 5 CAKE - - - - - - - - - 17 CONFECTIONS - - - - - - 48 COOKIES - - - - - - - - - 38 DISHES FOR INVALIDS - - - - - - 53 DOUGHNUTS - - - - - - - - 61 FRIDAY DISHES - - - ._ - - 71 ICINGS AND FILLINGS - - - - - - 80 ICE CREAMS AND ICES - - - - - - 82 MEATS, POULTRY, GAME - - - - - - 85 PIES AND PASTRY - - - - - - - 99 PICKLES AND RELISHES - - - - - - 136 PRESERVES, JELLY, JAM - - - - - - 106 PUDDINGS - - - - - - - - 109 SALADS - - - - - - - 116 SANDWICHES - - - - - - - 132 SALAD DRESSING - - - - - - - 128 SOUPS, SAUCES - - - - - - - 140 VEGETABLES - - - - - - - - 145 CHOCOLATE MALTED MILK Malted milk powder-1 tablespoon Water-3/4 cup, boiling Cocoa-1 teaspoon Sugar—to taste Mix the malted milk powder, cocoa, and water, stirring well. Boil three minutes, adding sugar if desired. MARY WILMART CHOKE CHERRY CRUSH Berries and pits—crushed Water—enough to make a thick paste Let above stand for three days ; stirring it once every day. Press through a thick cloth. Pulp not to be pressed. Take two cups of juice to one cup of sugar, mix and put it in a jar. Keep it covered and let it stand for two weeks. Strain through cotton, and bottle. If scum rises during the two weeks skim it off. Do not cork tightly unless you have the standard cork. CLARET PUNCH Simmer one pound of raisins in one quart of water for one-half an hour. Strain and add one pound of sugar, two short pieces of stick cinnamon, and the thinly shaved rind of half a lemon. Boil six minutes. When cooked, add the juice of three lemons, juice of six oranges and one pint of claret. Strain and dilute with water to suit the taste. CURRANT PUNCH Boil two pounds of sugar in one quart of water, for five minutes ; skim and add the juice of two lemons and two oranges ; strain and mix in a pint tumbler of currant jelly. Let it stand until cold. When ready to serve, add one quart of apollinaris water and the ice. Page One DIAMOND JUBILEE RECIPES EGG-NOG Beat the yolk of one egg, add one teaspoon of granulated sugar and beat until very light. Whip the white of the egg until it will stand alone and stir in lightly. Add a tablespoon of brandy or sherry, turn into a tall glass and fill with rich milk. Shake hard, return quickly to glass and grate a little nutmeg on the foaming surface. EGG LEMONADE Beat one egg to a froth and squeeze into it the juice of two lemons ; slice the rest of the lemons with two cups of sugar and mash well. Then add the egg and juice and three pints of water. EGG SHAKE Three tablespoons orange juice placed in each glass; half an egg on this, and then add to each glass half an even teaspoon of nutmeg, grated. Fill with soda water and a little shaved ice. Shake well with a shaker. FIG NECTAR Black Mission figs-6 pounds Yeast-1 cake Sugar, cane-7 pounds Water-3 gallons Run figs through meat chopper. Mix yeast in lukewarm water ; add sugar and figs. Stir once each day for twelve days. Strain and filter through felt filter. MRS. PESCHERET GRAPE JUICE Place the grapes in a kettle with a little water, let them boil until they burst, then strain through a jelly bag. To every quart of sugar, boil a few moments; skim, bottle hot and seal. GRAPE JUICE PUNCH Juice of' three lemons, one pint of unfermented grape juice, one quart of water, and one cup of sugar. GINGER ALE PUNCH One dozen lemons, one gallon water, when sugared to taste add two bottles of ginger ale, two of carbonated water and one pint of grape juice. Page Two DIAMOND JUBILEE REGIPE8 ICED COFFEE Make a strong coffee in the morning, strain and set away to chill. When ready to serve, fill glasses one-fourth full of crushed ice, fill up with coffee and place vanilla ice cream or whipped cream on top. LEMON PUNCH Juice of twelve lemons and six oranges, two pounds of sugar, five pints of water. Have a few thin slices of the oranges floating on top. A cup of strawberries and one of shredded pineapple may be added. This will serve twenty-five people. MINT LEMONADE Prepare lemonade in the usual manner. Crush to a powder seven or eight fresh mints and stir into the lemonade. Wash and crush fine the de- sired amount of ice and put in glasses. Pour the lemonade over the ice. Serve with plain cookies. MILKLESS EGG-NOG Beat one egg in a tumbler and to it add one teaspoon sugar and the juice of a lemon or orange. Fill the tumbler with water. MINT JULEP One-half tumbler of crushed ice, one tablespoon sugar, one large bunch of freshly picked mint. Crush the mint with the ice and sugar, add spirits to taste, then fill the glass with the rest of the mint and ice. PINEAPPLE LEMONADE Make a syrup from one pint of water and one coffee cup of sugar and boil ten minutes. Then add one good sized pineapple grated, and the juice of three lemons. Cool, strain and mix in one quart of ice water. Sprigs of fresh mint improve the flavor. PINEAPPLE ORANGEADE To the juice of four seedless oranges, add the juicy parts of a medium sized pineapple, shredded fine, pour over the fruit a quart of boiling water, sweeten to taste. Set the liquid away, closely covered, to cool. Strain when cold, and serve with ice. A lovely pink color may be given to the drink by using blood oranges. Page Three DIAMOND JUBILEE RECIPES RURAL ALE To one pint of boiling water, add a half cupful of black molasses, and two teaspoons of powdered ginger ; stir thoroughly and chill. Serve with crushed ice. TEA NECTAR Two lemons, one cup of cold tea without milk or sugar, three cups of water, four tablespoons of grated or preserved pineapple ; sweeten to taste and serve with cracked ice. Page Four BREAD C9-9 hot 6reacis AMERICAN RYE BREAD Set a thin sponge with white flour and any preferred yeast. When full of bubbles add the rye flour. Allow to rise once and knead down. Let rise again about half and make into loaves. Caraway seed or raisins may be added when forming into loaves. Bake about a quarter of an hour longer than white bread. GERMAN APPLE KUCHEN Compressed yeast-1 cake Salt-1/4 teaspoon Sugar-1/2 cup Milk-1 cup, scalded and cooled Butter-1/4 cup Flour-11/4 cups Eggs-4 Dissolve yeast and 1 tablespoon sugar in luke-warm milk. Add flour to make sponge. Beat until smooth. Cover and let rise in a warm place free from draft. Add butter and sugar creamed, eggs well beaten, salt, and enough flour to make a moderately soft dough. Turn into a greased bowl, cover and set in warm place until double in bulk. Roll a quantity of dough one-half inch thick and line pie tin. Let rise 10 minutes. Core, peel, slice apples. Press them, overlapping, on dough. Sprinkle with sugar and cinnamon. Beat egg and a little cream together. Partly cover apples. Bake. LOUISE BUEHLER QUICK BRAN BREAD Water-1 cup Salt-3 teaspoons Milk-1 cup Yeast-1 cake, compressed Fat-3 tablespoons Water-3/4 cup, lukewarm Sugar-2 tablespoons Bran-2 cups Scald milk and water, add salt, fat and sugar. When lukewarm, add yeast cake which has been dissolved in one-fourth cup lukewarm water. Add bran and enough wheat flour to make a stiff dough (about four cups). Knead ten minutes. Place mixing bowl in a pan of hot water, put cloth over bowl and cover pan. When dough has doubled its bulk, cut down and shape into loaves. Put in pans and let stand in a warm place until the loaves have doubled their bulk. Bake one hour in a hot oven. Suffi- cient for two large loaves. After putting loaves in pan, brush over with fat and cover with light cloth. Three and a half hours is about the time consumed in making this bread. All wheat flour may be used in the above recipe in place of the bran if desired. Page Five DIAMOND JUBILEE RECIPES SWEET BRAN LUNCHEON ROLLS Milk-2 cups Bran—I Y3 cups Butter-4 tablespoons Yeast-1 cake, compressed Sugar-2 tablespoons Water-1/4 cup, lukewarm Sugar, brown—butter and cinnamon —enough for paste Scald milk, add sugar, salt, butter and when lukewarm, add the yeast cake which has been dissolved in one-fourth cup of lukewarm water ; add bran and enough wheat flour to permit you to knead the dough very light- ly, for five minutes (about three one-half cups).