A new book of cookery

Front matter

Class Book.

Qjipght)^^.

COBGRIOHT DEPOSm

Preface

WITH the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added, first in the form of an appendix and addenda, later incorporated in logical order throughout the volume. But the results of the labors and experiments of the last seven years have, I believe, justified the publication of an entirely new work. It will be understood that this new work is in no sense a substitute for my earlier one, but rather a sequel. It is, let me repeat, a comprehensive survey of the progress of the last few years and contains recipes economical and simple as well as expensive and elaborate, covering the whole range of cookery.

My earnest hope is that the book will fulfil a real and vital need. I cannot send it forth without an expression of sincere appreciation for the kindly aid of enthusiastic pupils and devoted teachers.

F. M. F.

Boston, September, 1912.

Table Of Contents

Chapter Page

I How TO Measuke and Combine

Ingredients 1

Chapter I How To Measure And Combine Ingredients

THERE is nothing which has done so much to place cookery on an improved basis as the almost universal introduction of accurate methods in measuring. A generation or two ago each household had its favorite cups and spoons of varying sizes which helped as guides in measuring. It was in these days that one often heard the statement, " Cooks are born, not made." Good judgment coupled with experience taught some to measure by sight, which was a step towards good results, but the vast majority needed definite guides. Thus arose the necessity of uniform measuring cups and spoons which are an essential in every kitchen.

Measuring cups (holding one-half pint), divided into quarters or thirds, are made of tin, graniteware, or glass and may be bought of any dealer in kitchen furnishings or at large department stores. Measuring spoons come in two sizes, the smaller of which is called a teaspoon, the larger a tablespoon. Mixing spoons, which are somewhat larger than tablespoons, should not be confounded with them. A case knife, which is used for levelling as well as dividing ingredients, is also necessary to make measuring as accurate as is possible.

All ingredients are measured level.

A cupful is measured level.

A tablespoonful is measured level.

A teaspoonful is measured level.

TO MEASURE DRY INGREDIENTS

I. By cwpfuls.

Put in the ingredient to be measured by spoonfuls or from a scoop, round slightly and level with a case knife for a cupful. For fractions of cupfuls fill in like manner to correct division line indicated in cup. Never shake the cup while filling.

II. By teaspoonfuls or tablespoonfub.

Dip spoon in ingredient, fill, lift, and level with a case knife having the sharp edge of knife towards tip of spoon. Divide "v^dth a case knife lengthwise of spoon for a half spoonful. Divide halves crosswise for quarters, and quarters crosswise for eighths. Less than one-eighth teaspoonful is called a few grains.

TO MEASURE BUTTER, LARD, AND OTHER SOLID FATS

I. By cupfuls.

Pack solidly into cup and level with a case knife for a cupful. For fractions of cupfuls pack in like manner to correct division line indicated in cup.

u

Five O'Clock Tea Tray.

Accompaniments to the Five O'Clock Cup op Tea.

HOW TO MEASURE INGREDIENTS 3

II, By teaspoonfuls or tablespoonfuls.

Pack solidly into spoon and level with a case knife. Divide with a case knife lengthwise of spoon for a half spoonful. Divide halves crosswise for quarters, and quarters crosswise for eighths.

TO MEASURE LIQUIDS

I. By cupfuls.

Pour liquid to be measured into cup and fill to very top for cupfuls. A cupful of liquid is all that the cup will hold and cannot be easily moved from one place to another without overflowdng. For fractions of cupfuls fill in like manner to correct division hne indicated in cup.

II. By teaspoonfuls or tablespoonfuls.

Dip spoon in liquid, fill and lift, taking up all the spoon will hold. When dry ingredients, liquids, and fats are all called for in the same recipe, measure in the order given, thereby using but one cup.

HOW TO COMBINE INGREDIENTS

Next to measuring comes care in combining, — a fact not always recognized by the inexperienced. Three ways are considered, — stirring, beating, and cutting and folding.

To stir, mix by using circular motion, widening the circles until all is blended. Stirring is the motion ordinarily employed in all cookery, alone or in combination with beating.

4 A NEW BOOK OF COOEERY

To heat, turn ingredient or ingredients over and over, continually bringing the under part to the surface, thus allowing the utensil used for beating to be constantly brought in contact with bottom of the dish and throughout the mixture.

To cut and fold, introduce one ingredient into another ingredient or mixture by two motions: with a spoon, a repeated vertical downward motion, known as cutting, and a turning over and over of mixture, allowing bowl of spoon each time to come in contact with bottom of dish, is called folding. These repeated motions are alternated until thorough blending is accomplished.

By stirring, ingredients are mixed; hy heating, a large amount of air is inclosed; hy cutting and Jolding, air already introduced is prevented from escaping.

CHAPTER II Hawaiian Five o'clock Tea

A LLOW to each cup of five o'clock tea three cubes •^ *■ prepared pineapple cubes and sugar to taste. For pineapple cubes, put one-half cup syrup drained from canned pineapple in small saucepan, add two tablespoons sugar and one-half cup canned sliced pineapple, cut in half-inch cubes. Bring to the boiling point, and let simmer until syrup has been almost absorbed by fruit.

Lemon Cut Sugar

Rub entire surface of blocks of domino sugar over the rind of a lemon which has been washed and wiped until dry. Store in a glass jar, and use to sweeten and flavor five o'clock tea.

Orange Cut Sugar

Rub entire surface of blocks of domino sugar over the rind of an orange which has been washed and wiped until dry. Store in a glass jar,, and use to sweeten and flavor five o'clock tea.

Syracuse Five o'clock Tea

Sweeten five o'clock tea with white or red rock candy.

Jamaica Five o'clock Tea

Allow to each cup of five o'clock tea from one-half to one teaspoon rum.

Luncheon Coffee

Strain coffee remaining from breakfast, sweeten to taste and chill. Dilute with cream and pour into a glass pitcher. Serve in tall glasses, allowing two tablespoons vanilla ice cream to each glass.

Chocolate Syrup

4 squares Baker's chocolate }/s teaspoon salt

1% cups sugar lj4 cups boiling water

Melt chocolate in saucepan placed in a larger saucepan of boiling water, add sugar and salt and stir until well mixed; then pour on gradually, while stirring constantly, boiling water. Stir until smooth, bring to the boiling point and let boil five minutes. Cool, turn into a jar and keep in ice box or cold place.

Chocolate Egg and Milk Shake

2 tablespoons finely crushed ice 1 egg

23^ tablespoons chocolate syrup ^ cup milk

Put ingredients in glass and shake thoroughly (using one of the shakers that may be bought at any kitchen-furnishing store), and strain into another glass for serving, A few gratings nutmeg or a few grains cinnamon may be sprinkled on top. The ice may be omitted if the ingredients have been thoroughly chilled in the ice box.

Chocolate Ice Cream Soda

3 tablespoons chocolate syrup 2 tablespoons vanilla Soda water ice cream

Put syrup in tall glass, add vanilla ice cream, and fill glass with soda water drawn from siphon. Stir thoroughly and serve.

Siphons of soda may be bought of any druggist or first-class city grocer.

Hot Marshmallow Chocolate

4 cups milk Few grains salt 23^ ounces vanilla chocolate Sugar

Marshmallows

Put milk and chocolate in double boiler, and when scalding point is reached add salt and sugar to taste. Beat two minutes, using a Dover egg beater. Put two marshmallows in each chocolate cup and fill cups two-thirds full of hot chocolate. Use the inexpensive kind of marshmallows, as they melt more quickly.

Cocoa Egg Nog

White 1 egg 1 teaspoon breakfast cocoa

1 teaspoon sugar Few grains salt

% cup cold milk

Beat egg white until stiff and add gradually, while beating constantly, sugar, cocoa, and salt. Add to one-half the mixture, while beating constantly, cold milk. Turn into a glass and pile remaining egg mixture on top.

Iced Fruit Juice

Arrange fresh mint leaves, lengthwise, at equal distances in frappe glasses, allowing four to each glass. Put in finely crushed ice to three-fourths depth of glasses, and pour over to fill glass fresh fruit juice, sweetened to taste, using grape juice, fresh raspberry juice, fresh strawberry juice or fresh pineapple juice. Arrange glasses on small plates covered with doilies, and accompany each with a teaspoon.

Serve as a first course at a ladies' luncheon. Mint leaves may be omitted.

Card Punch

Mix one pint bottle grape juice and two pint bottles ginger ale. Have glasses half full of finely crushed ice and fill with mixture.

Luncheon Punch

1 quart Apollinaris 1 quart White Grape Juice

Pack bottled ingredients in salt and ice and let stand until thoroughly chilled. Just before serving mix and pour into a chilled pitcher.

Luncheon Coffee. — Page 6

Swedish Nut Wafers. Marguekite Squares.

Peanut Wafers.

Marshmallow Chocolate. — Page 7.

Iced Fruit Juice. — Page 8.

Moette Punch

1 cup pineapple syrup 1 pint ApoUinaris

1}4 cups white grape juice Sugar

Mix fruit juices, add ApoUinaris and sweeten to taste. Pour into punch bowl and add one quart raspberry ice moulded in five round moulds.

German Punch

1 cup grape juice J^ cup grape fruit juice

1 cup cider 2 bottles Lithia water

Sugar

Mix first four ingredients and sweeten to taste. Pour into a punch bowl over a large cake of ice.

Oriental Punch

1 cup sugar Juice 2 lemons

1 cup water Juice 3 oranges

6 cloves 1 drop oil of peppermint

1 inch stick cinnamon Green coloring

}/2 tablespoon chopped Mint leaves Canton ginger

Make a syrup by boiling sugar and water six minutes. Add cloves, cinnamon, and ginger; cover and let stand until cold. Add fruit juices, strain, color green, and add peppermint. Let stand one hour and pour into punch bowl over a cake of ice. Garnish with fresh mint leaves.

Fruit Punch with Whipped Cream

1 pint bottle grape juice Zest 1 orange

3 tablespoons lemon juice 4 sprigs fresh mint

}4 cup orange juice Few grains salt

1 cup fresh pineapple pulp Few gratings nutmeg

with juice Crushed ice

% cup domino sugar 1 pint bottle soda water

Zest 1 lemon Whipped cream

Mix fruits and add sugar, which has been rubbed over lemon and orange to remove zest; then add mint, salt, and nutmeg. Cover, and let stand in ice-box one hour to ripen. Pour over crushed ice, add soda water, and serve in tall glasses with whipped cream on top. Garnish with mint leaves.

Pineapple Julep

1 quart canned pineapple J^ cup raspberry syrup

Juice 2 lemons ^4 cup brandy

Juice 2 oranges 2 tablespoons gin

1 cup sugar 1 pint Moselle wine

^2 cup water 1 pint ApoUinaris water

Cut pineapple in small pieces and add lemon juice, orange juice, sugar, and water. Bring to the boiling point and let boil seven minutes. Add remaining ingredients, cool, and strain into a punch bowl over a large cake of ice.

Siberian Punch

2 cups sugar i^ cup brandy 1 cup orange juice Few grains salt 1 cup lemon juice Pink coloring

1 cup pineapple juice Block of ice

^ cup rum 1 quart Apollinaris

Pour fruit juices over sugar, cover and let stand until sugar has dissolved. Add rum, brandy, and salt, and color pink. Pour over ice in punch bowl, and just before serving add Apollinaris. Garnish with four thin slices of lemon (from which seeds have been removed), five thin slices of banana cut crosswise, and eight strawberries cut in halves lengthwise.

Alumni Punch

3 pounds sugar 1 quart bottle Sauterne

Grated rind 3 lemons 1 cup creme de menthe

1 quart water Green coloring

Juice 1 Yi doz. lemons Ice

1 pint pineapple juice 2 quarts Apollinaris water

1 cup Malaga grapes

Make a, syrup by boiling sugar, grated rind, and water fifteen minutes. Strain, cool, and add lemon juice, pineapple juice, Sauterne, and creme de menthe. Color green and pour over a large piece of ice in punch bowl. Add more sugar if necessary, and just before serving, Apollinaris water, and grapes, skinned, seeded, and cut in halves.

Ginger Ale Cup

2y% tablespoons Maraschino 1 quart bottle ginger ale

2)/2 tablespoons Benedictine Chopped ice

1 tablespoon lime juice 1 slice lemon 2^ teaspoons powdered sugar 2 slices oranges

2 thin slices cucumber rind Few sprigs fresh mint

Mix first six ingredients and pour into pitcher one-third full of chopped ice. Garnish with thin slice of lemon from which seeds have been removed, cut in halves; orange slices from which seeds have been removed, and a few large sprigs fresh mint leaves, sprinkled with powdered sugar.

Claret Cup

2}4 tablespoons Benedictine Chopped ice

23^ tablespoons Maraschino 6 strawberries

23^ tablespoons Yellow 2 slices orange

Chartreuse 2 strips cucumber rind

1 tablespoon lemon juice 3 sprigs fresh mint

23^ teaspoons powdered sugar 1 quart bottle claret

Mix first five ingredients, shake thoroughly, and strain into a pitcher containing chopped ice. Add strawberries, cut in halves, slices of orange (from which seeds have been removed), cucumber rind, and claret. Garnish with sprigs of mint, the leaves of which have been sprinkled with powdered sugar.

Sauteme Cup

Make same as Claret Cup, using Sauterne in place of claret.

Champagne Cup

Make same as Claret Cup, using "Great Western" Champagne in place of claret.

Champagne Punch

1 qua»t "Great Western" 3 pints orange sherbet

Champagne

Put sherbet in punch bowl and pour over Champagne. When sherbet is nearly melted serve in sauterne glasses.

A luncheon beverage.