The Lutheran cook-book

Front matter

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Introduction

1|The wide-spread popularity of former editions of this book, and a growing demand for practical recipes which stick to one's ribs, is our apology for this one.

•The recipes in this book are gathered from many sources; some of them are old, some are new, all, we believe, are good.

llThis, the fourth edition, is revised, enlarged, and in part rewritten.

1|In submitting it to the progressive housewife our aim is to provide her with a cook-book in the careful, intelligent use of which she will be able to set her table appetizingly and, at the same time, economically.

Price 35 cents, postpaid

Address

Mrs. Elizabeth M. Weeter, Newark, Ohio.

Index

Page

Meats and Eggs 5

Soups 13

Poultry and Game 19

Fish and Oysters 23

Vegetables 27

Salads, etc ; 32

Bread , Fritters , etc 37

Pies, Puddings, Ice Creams, Desserts 43

Cakes, Icings, Fillings 53

Pickles 66

Be verages 71

Fruits, Jellies, and Preserves 77

Candies 83

Miscellaneous 89

What Householders should Remember 94

Domestic Emergencies 98

Let me do your Cooking

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Meat and E££s

Beefsteak Roll. — Cut a slice from the round weighing two pounds and about one inch thick. Cut one slice of fat salt pork into small pieces or cubes. Lay the meat on a board, sprinkle the pork over and roll up tight; tie a stout thread round in several places and steam three hours. From the liquid in the dish in which the meat was placed make a gravy, using brown flour for thickening". Serve with baked potatoes.

Veal Cutlets, German Style. — Two pounds of veal cutlets, one egg, beaten light, two teaspoonfuls of melted butter, pinch of pepper, salt to taste. Cut the veal cutlets into neat pieces, about the size of a silver dollar, pepper and salt lightly, dip each piece into the beaten egg and melted butter, and fry ten minutes in a little butter or good dripping. They should be a nice brown on each side. Put in a platter and pour tomato sauce over them.

A Pot Roast. — Use for this a portion of the brisket, which is one of the cheapest cuts of meat. To prepare, place in a pot without water, and stir about over the fire till well browned, after which add boiling water nearly sufficient to cover the meat. Boil slowly till done, allowing twenty minutes to a pound, adding when half done the salt. Half an hour before done, pare a few potatoes, and place them under the meat. When ready to take from the fire, thicken with flour, adding curry at the same time if desired. If properly cooked, the meat will be tender and the gravy rich and free from grease and lumps. — The Lutheran ( )bserver.

Baked Ham. — Ham intended for boiling should be thoroughly washed, rubbing with a coarse cloth. Put into a large vessel, so that it may be covered with cold water. If large, boil about fifteen minutes for each pound of ham.

When done, remove from the fire and let cool. Remove the skin and spread over the top a mixture made as follows : ( >ne tablespoonful of mustard, one-half tablespoonful black pepper, and two teaspponfuls of brown sugar. Lay the ham in a pan and pour mixture over it. Bake, basting frequently.

Meat Cakes. — Take raw beef, and with chopper cut finely, as for sausage meat. Season with pepper and salt, and if desired, a little raw onion, but this must be cut very finely. Shape into balls like sausage meat, and fry in hot fat, as one would doughnuts. Care must be taken that the meat is well cooked. — Mrs. O. H. Melchor, Springtown, Pa.

Veal Croquetts. — Chop fine cold cooked veal ; add one-third as much mashed potatoes, and one-half onion, chopped fine ; salt and pepper to taste. Mix with egg, then make into small cakes; dip in beaten egg, and roll in cracker dust, and fry in boiling lard. — Mrs. Geo. Geiss, Allentown, Pa.

Hash. — Cut fine any cold beef that may be left from a meal, 2 onions, 4 large potatoes. Amount of onions and potatoes must be increased or diminished according to amount of meat used. After making a gravy of I tablespoonful of lard and two tablespoonfuls of flour, add two tablespoonfuls of vinegar; then stir in the meat, onions. potatoes and a little parslev cut fine ; boil about fifteen minutes.— Mrs. L. B. Hafer, Philadelphia, Pa.

Hamburg Steak. — One-half pound lean, raw beef chopped fine, season with onion, salt and pepper. Shape into small flat balls, using but little pressure. Put into frying pan a small piece of butter, and when hot put in steak. Turn frequently. A little chopped salt pork is an improvement. *

Veal Loaf. — Two pounds ground veal or beef, one-half cup cracker crumbs, two eggs, one-half cup rich cream, butter size of an egg and parsley, salt and pepper to suit taste. Mix all together and roll in cracker crumbs. Put in pan with little water. Cover and bake till the juice comes out on top. This can be served warm or cold. — Miss Emma Senseman, New Kingston, Pa.

Beef Juice. — Take fresh, juicy beef, remove all fat and skin and cut in half inch blocks. Place pan on stove, when hot put in a little of the meat at a time, turning pan from side to side until it turns white (do not fry), remove from pan and put into beef press and squeeze all the juice from it. Serve with cracked ice and salt to taste.

Ham Toast. — Toast as many slices of bread as there are people to serve. For each slice allow the yolk of one egg beaten, a spoonful of milk and a rounding tablespoonful of minced cold boiled ham. Let the ham heat through and the eggs curdle, but not harden and spread on the toast at once. If the mixture boils it will be spoiled.

Beef Loaf. — Two pounds of beef steak ground fine, one cup cracker crumbs, one-half cup melted butter, two eggs, one cup sweet milk (hot) salt and pepper to taste. Water may be used instead of milk. Mix well together and form into a loaf. Bake about two hours, basting with water while baking. — Mrs. Charles Hetrick, New Kingston, Pa.

Veal Loaf. — Select a knuckle of veal, or any bony piece that has a large proportion of gelatine. Cut in small pieces, and remove any fragments of bone. Cover with cold water, boil quickly, skim and add one onion, one teaspoon of salt, and one saltspoon of pepper. Let it simmer until the meat slips from the bone, the gristly portions are dissolved, and the liquor reduced to one cup. Remove the meat, pick out all the bones, strain the liquor and season highly with salt, lemon juice and pepper, and slightly with sage or thyme. Chop or pick the meat apart ; add two or three tablespoons of powdered cracker and the meat liquor; mix well and put into a bread pan. Put it in a cool place and when hard, serve in thin slices. The gelatine in the meat liquor will harden and hold the meat together without pressure. Serve in slices daintily garnished. — This is Mrs. Lincoln's Recipe.

Stuffed Beefsteak. — Take a round <A beef steak, salt and pepper. Make a dressing of bread crumbs and parsley; butter same as for chicken, and lay in the steak; tie up and put in pan to roast. Lay a slice of fat salt pork on top, and baste often.

Savory Meat. — Three and one-half pounds raw lean beef from the round, chopped fine, six soda chackers rolled, three eggs not beaten (just mixed), one tablespoon salt, one tablespoon pepper, one nutmeg, four tablespoons cream, one spoon water, small piece butter, one teaspoon parsley. Bake in oven one and one-half hours, basting with butter and water.

Deviled Ham Sandwich. — Chop cold boiled ham very fine. For each teacupful take the yolks of two hard boiled eggs, one-half teaspoonfnl of mustard, and half cup of nulled butter, some salt and pepper to taste. A little chopped pickle gives it a good taste. Spread between slices of bread.

Veal Steak. — If it is necessary to wash the veal, wipe dry. Dip in beaten egg, then into cracker crumbs, and fry in half butter and lard to a nice brown. Season with pepper and salt in the pan.

Veal Loaf. — Three pounds veal, one-quarter pound pork, two eggs, five crackers crumbed, one-half cup milk. Bake one and one-half to two hours. — Mrs. James H. Moore, Newark, Ohio.

Sandwich Filling. — Boil pork tenderloin until tender, well seasoned with salt and pepper, grind, mix with chopped nuts and mayonnaise. Spread between thin slices of bread with or without a lettuce leaf. — Mrs. F. D. Altman, Atchison, Kansas.

Panned Beef. — Use nice, tender steak ; have pan hot and put meat in. Let be a moment and turn ; keep turning from side to side until done; the quicker it can be browned the better. Pepper and salt to taste, and spread plenty of butter on both sides. Serve at once.

Roasted Beef. — To roast beef properly, it should be boned, rolled together and secured by skewers. Prepared in this way, a roast of four or six pounds will answer a small family for several meals, as it can be nicely re-roasted the see- »n d day. Place it in a roaster, dredged with salt, pepper and flour; add boiling water, and roast for two hours. Longer time is required if the meat is desired well done.

To Cook Sweetbreads. — Having sealded in salted water, remove stringy parts. Then stand them in cold water ten minutes. Drain on towel. Dip into egg and bread crumbs, and fry in butter.

Baked Eggs. — Break eight eggs into a well buttered dish, put in pepper and salt, bits of butter, and three tablespoons cream. Set in the water 5 minutes, or set in oven and bake twenty minutes.

Dutch Dish. — To one pound of veal or fish remnants, add a fourth of a pound of bread that has been moistened with beef tea, one finely ehoped onion, one-fourth each of salt and ground cloves, three tablespoonfuls of melted butter, one-half a lemon peel grated, and the well beaten yolks of three eggs. When these are mixed, put the stiffly beaten whites of the eggs into the mixture, pour into a buttered baking dish and bake three-quarters of an hour.

Scrambled Eggs. — Beat together eight eggs, add pepper and salt to taste, 1 pint of milk, then pour in a hot pan that has one tablespoonful of hot lard in it. Fry until it can be taken from pan on a cake turner. — Mrs. M. E. Ridg- K\ . Hampstead, Md.

Pickled Eggs. — Take five eggs to one jar. Boil hard, peel and put in a jar. Scald vinegar, a few slices of redbeet, celery seed, and mustard. Place over eggs and seal.

Omelette. — Six eggs, one cun of milk, a tablespoonful of Hour, a pinch of salt. Beat whites and yelks separately. Have a buttered pan very hot. Bake in quick oven five minutes.

Boiled Eggs Served in Cream. — Boil one-half dozen eggs about fifteen or twenty minutes. Shell and cut off a little white so the egg will stand up alone. Boil one pint of cream and thicken with one tablespoon flour. Season with salt, pepper and a little butter. Pour the cream over the eggs, garnish with parsley and grated yolk of a hard-boiled egg.

Deviled Eggs. — Boil hard one dozen eggs, put in old water and peel; cut in halves (lengthwise); take put the yelks and mash fine, put in a lump of butter size of hickorynut, salt and pepper to taste; a little mustard and enough vinegar to mix all together well. Fill the whites and serve cold.— Mrs. J. H. Diehl, St. Clairsville, Pa.

Fricassee Eggs. — Toast half dozen pieces of bread, lay on plate and garnish with parsley. Melt one tablespoonful of butter, add one tablespoonful of flour, stir until smooth, one and one-half pints milk, add the whites of six hard boiled eggs, chopped fine. Pour this over toast. Grate yelks and sprinkle over top. Serve hot. — Mrs. John D.

Lippy.

Souffled Eggs. — Three eggs beaten separately, juice of half a lemon, three tablespoonfuls of pounded sugar, one tablespoonful of Mother's cornstarch, two tablespoonfuls of Hour; milk enough to make a batter; one-half teaspoonful of Royal Baking Powder. Bake 15 minutes in quick oven, and serve hot. — Mrs. S. F. Greenhoe, Stone Church, Pa.

To Soft Boil Eggs. — Bring water to boiling point then put in eggs and keep boiling for exactly three minutes.

To boil a Ham. — A blade of mace, a few cloves, a sprig of thyme, and two bay leaves. Well soak ham in large quantity of water for twenty-four hours, then trim and scrape very clean; put into large stewpan, with more than sufficient water to cover it; put in mace, cloves, thyme and bay leaves. Boil four or five hours, according to weight : when done, let it become cold in liquor in which it was boiled. Then remove rind carefully, without injuring the fat ; press cloth over it to absorb as much of the greese as possible. It is always improved by setting in the oven for nearly an hour, till much of the fat dries out, and it also makes it more tender. Shake some bread raspings over the fat. Serve cold garnished with parsley.

Fried Salt Pork. — Cut fat salt pork in thin slices and soak in milk for a few hours. Pour boiling water over, drain and fry until crisp. When partly fried they may be dipped into batter, then finished in the same pan, turning several times.

Pork and Beans. — Soak one quart white beans over night in cold water. Drain, add fresh water, and simmer gently till tender. Put in baking pan and place in center, rind up, gashed, one-half pound fat salt pork parboiled. Mix one teaspoon salt, one-half teaspoon dry mustard, and one tablespoon molasses; add to the beans, with enough boiling water to cover. Bake eight hours in a moderate oven, adding more water as necessary.

Liver and Bacon. — Cut liver in one-half in. slices, soak in cold water 20 minutes, drain, dry and roll in flour. Have pan very hot. Put in bacon thinly sliced, turn until brown, transfer to hot platter. Fry liver quickly in the hot fat, turning often. When done pour off all but one or two tablespoons fat, dredge in flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil one minute. Serve separately.

Few people know that lamb's liver is as tender and well flavored as calf's liver; it is much less expensive.

Stew, Irish. — Time, about two hours. Two and one-half pounds chops, eight potatoes, four turnips, four small onions, nearly a quart of water. Take some chops from l<»in of mutton, place them in a stewpan in alternate layers of sliced potatoes and chops ; add turnips and onions cut into pieces, pour in nearly quart cold water; cover stewpan closely, let stew gently till vegetables are ready to mash and greater part of gravy is absorbed; then place in a dish ; serve it up hot.

Mutton Haricot. — Cut two pounds breast mutton in pieces, roll in flour, and brown in drippings. Transfer to a stewpan, and two sliced onions, cover with boiling water, and simmer until very tender. Add one pint parboiled potatoes or one pint boiled macaroni and one pint shelled peas; season, simmer till vegetables are done.

Brown Kidney Stew. — From a beef kidney cut off the outside meat in bits, rejecting tubes and purplish cores. Cover with cold water; heat slowly till steaming, drain, ;\(\i\ cold water, and heat a second and again a third time. To the drained kidneys add one cup brown sauce, season very highly with AYorcestershire and catsup, and stand over hot water for ten minutes.