Central Library of Rochester and Monroe County · Historic Monographs Collection WHATFOOD HE5E-M0RSELS ROCHESTER PUBLIC LIBRARY STA^FF ASSOCIATION N R 95I r641.5 R676w Central Library of Rochester and Monroe County · Historic Monographs Collection • • '••>'• Rochester Public Library Reference Book Not For Circulation Central Library of Rochester and Monroe County · Historic Monographs Collection ROCHESTER PUBLIC LIBRARY STAFF ASSOCIATION — Committee on Cookbook Ruth Groat Florence Kenyon Gladys Love Ruth Rand Helen Summermatter Marjorie Taylor, Editor and Sam Pipitone, Art Work Recipes were contributed by members of the staff, each mem- ber being asked to submit favorite recipes. The committee assumed that "favorite recipe" implied personal trial by the staff member, so no attempt was made by the committee to try personally the recipes here printed. We hope our confi- dence will prove justified! 1-3 Central Library of Rochester and Monroe County · Historic Monographs Collection PREFACE Because this is a library staff cookbook, we have tried to arrange it in much the same way that a modern library is organized. Therefore instead of the more usual divisions of a cookbook, you will find the recipes arranged under such head- ings as MAIN dishes, BRANCHES (foods that go with the main dish to make a more unified whole), EXTENSION DE- PARTMENT (soups and desserts, to extend the meal beyond the central portion), CHILDREN'S DEPARTMENT (candies, cookies and ice cream) and so on. A modern library has also an Administration Department and an Acquisitions and Preparations Department. For this "cookbook library," the editorial committee stands as AD- MINISTRATION, and YOU must be the ACQUISITION and PREPARATION DEPARTMENT - to acquire the necessary ingredients and prepare the meal. We wish for you the same satisfaction in getting the right meal to the right person as librarians always feel when they can get the right book to the right reader. It is a satisfaction that goes deep, and we hope you will find it. HAPPY COOKING! Central Library of Rochester and Monroe County · Historic Monographs Collection TABLE OF CONTENTS Page Committee on cookbook i Preface ii "MAIN DISHES" MEAT 1 CHICKEN, FISH, LOBSTER 11 SALADS, VEGETABLES, WAFFLE-PANCAKE GROUP. 15 "BRANCHES" VEGETABLES 21 SALADS 25 BREADS 29 "EXTENSION DEPARTMENT" APPETIZERS AND SOUPS 35 DESSERTS 37 PIES, PASTRIES, CAKES 47 "CHILDREN'S DEPARTMENT" CANDY 65 COOKIES 67 ICES 75 "SPIRIT OF SERVICE" i.e. SERVICE OF SPIRITS DRINKS 77 "V.F." SANDWICHES 79 PRESERVES 81 ODDS AND ENDS 85 "READY REFERENCE FILE" BASIC RECIPES 87 "FOREIGN LANGUAGE DEPARTMENT" 91 iii Central Library of Rochester and Monroe County · Historic Monographs Collection Central Library of Rochester and Monroe County · Historic Monographs Collection MAIN DISHES" Recipes to provide for the main dish at a meal - - Dinners Luncheons Suppers Breakfasts "Always have an eye to the main, Whatsoever thou art chanced at the buy" - John Lyly Central Library of Rochester and Monroe County · Historic Monographs Collection Central Library of Rochester and Monroe County · Historic Monographs Collection MEAT Central Library of Rochester and Monroe County · Historic Monographs Collection MEAT New meat begets new appetite" - John Ray MEAT LOAF 2 lbs. ground beef 1 tsp. salt 2 cups crushed corn flakes Pinch of celery salt and of curry 1 egg, beaten 1 cup boiling water 1 cup tomato soup 4 strips bacon To the ground beef, add the corn flakes, and the egg, tomato soup and the seasoning. Mix thoroughly and pack firmly into a bread pan to shape. Turn out of bread pan into a small roasting pan. Pour the boiling water over the meat loaf and place bacon strips on the top. Bake in a moderate oven 30 to 35 minutes. Christine Sullivan MEAT LOAF 1-1/2 lb. ground meat (beef, pork and 1/2 cup milk veal mixed) 1-1/2 tsp. salt 8-10 tbsp. bread crumbs (can be from 1/2 tsp. pepper a package) 1/2 tsp. each of thyme and savory 2 eggs, lightly beaten with a fork Mix all well together, put in a loaf tin and bake in a 350° oven for about an hour, or until the loaf begins to come away from the sides of the pan and looks browned and done. A. M. Taylor MEAT LOAF 1-1/2 lbs. ground round steak 1/2 tsp. black pepper *1 cup dry bread crumbs 1 tsp. celery salt 1 cup tomatoes (cooked or canned) 1 tbsp. margarine or butter 1 small onion cut in small pieces 4 slices bacon 1 tsp. salt 2-3 tbsp. flour 1 tsp. poultry seasoning 1 cup water Mix all ingredients together. Shape into a loaf in the center of a pan large enough for juices to run into pan. Place the slices of bacon over the top, anchored with toothpicks. Bake 1-1/2 hours in a moderate oven, until nicely browned. Remove from pan and make gravy by adding 1 cup water mixed with the flour. Cook and stir until smooth and thickened. Serves 6-8. This is a moist meat loaf, and delicious. Ruth B. Groat Central Library of Rochester and Monroe County · Historic Monographs Collection 2 MEAT HAMBURGER SPECIAL 1-1/2 lbs. ground beef 2 tbsp. cream mustard 1-1/2 tsp. salt 1 egg 2 tbsp. minced onion 1/4 tsp. pepper Knead ingredients thoroughly. Form into cakes and either fry or broil. Clara Neal BROILED HAMBURGERS 1 lb. ground round steak 1/2 tsp. prepared mustard, generous 1/4 cup sherry wine measure 1 egg, unbeaten 1 small onion, finely diced 1/4 cup crumbled cornflakes, or rice Salt and pepper to taste crispies Mix all ingredients thoroughly, form into patties and broil until well browned on both sides. These hamburgers are very moist and tasty. This amount makes 4 medium sized patties, so would serve 4 moderately, or 2 generously. A. M. Taylor MOR 1 lb. hamburg, or ground round steak Chili powder, about 2 tbsp. (to your 1 can tomato paste taste) 1 can tomato sauce (puree) 2/3 pkg. noodles (medium size) 1 small can kernel corn 1/3 lb. cheese (cheddar is good) Crumble hamburg in frying pan and allow to brown slowly. Add chili powder, tomato paste and tomato sauce and 3/4 cup water. Simmer. Add corn and cook until sauce is very thick. Cook noodles in boiling salted water. Drain. Put layer of noodles in a greased casserole, then a layer of the meat sauce. Alternate the layers, end- ing with top layer of the meat sauce. Shred cheese over the top, and put in a moderate oven until cheese is melted. Serve with a green salad. Dorothy H. Stimpson MINCE 1 lb. ground round steak Green pepper, optional 1 lb. onions (4-6 medium size) Flour or cornstarch Salt and pepper to season Place steak in heavy saucepan over medium heat and keep stirring until meat is thoroughly browned. Remove from heat, pour off excess fat, add a little cold water. Place the whole, peeled onions dotted around in the pan, (cut up green pepper, if desired), and add salt and pepper. Put cover on pan, bring to boil, and let simmer over very low heat for about 1 hour, being careful that the water does not all boil away. Before serving, remove onions and thicken Central Library of Rochester and Monroe County · Historic Monographs Collection MEAT 3 mince by stirring in about 2 dessert spoons of flour or cornstarch mixed with sufficient cold water to form a smooth creamy liquid. Cook over medium heat, stirring constantly, for about 2 or 3 minutes until mixture thickens. Then serve with the onions, which are still whole and well cooked through. Serves 4. Marian Simpson Scottish interne, 1948-49 POLONI 1-1/2 lbs. ground round steak Salt and pepper 1 large onion, finely chopped 2 eggs 1/2 tsp. each of sage, savory Breadcrumbs, about 1-1/2 cups and thyme Mix ingredients together till thoroughly blended and shape into a roll. Wrap in cloth and tie ends. Boil in large pot, with sufficient water to cover, for 1-1/2 hours. This makes a firm meat loaf which is equally good served hot or cold. Being firm, it would slice well, when cold, for sandwiches. Marion Simpson Scottish interne, 1948-49 We wondered about the name of this - poloni - and then found the following information in Mencken's American Language. "Bologna, in American use ... has been reduced to balony. The English commonly make it polony." Look up Gilbert and Sullivan's song by Little Buttercup and you will meet the word again: "I've chickens and conies, and pretty polonies And excellent peppermint drops." ROMAN HOLIDAY 1/4 cup shortening (Crisco, bacon 1 tsp. salt drippings, or oil) 1/8 tsp. pepper 1 onion, chopped 1-1/2 cups canned tomatoes 2 cups cooked elbow macaroni 3/4 cup grated cheese 1 lb. ground round steak Fry onion in shortening. Add meat and seasonings. Cook 5 minutes. In the bottom of a greased casserole put a layer of macaroni, then a layer of the meat and drippings, then a layer of macaroni. Pour in the tomatoes. Sprinkle the cheese over the top. Cover and bake at 350° for 35 min. Remove cover and bake 10 min. longer. Serves 4-6, depending upon how hungry you are. Ruth B. Groat DEVILED STEAK 2-3 lbs. round steak 3 green peppers, cut up Crisco 1 can Campbell's tomato soup 9 onions, diced 1 tbsp. vinegar Central Library of Rochester and Monroe County · Historic Monographs Collection 4 MEAT Pound the steak well on both sides, sprinkle with salt and pepper, cut in small portions and brown quickly in hot crisco in a skillet or Dutch oven.