THE AUXILIARY
COOK BOOK

PRICE, FIFTY CENTS

PUBLISHED BY
THE AUXILIARY SOCIETY OF THE HEBREW SHELTERING
GUARDIAN SOCIETY OF NEW YORK
ORPHAN ASYLUM
1909

As the tender bud requires the sunshine, air, and water for its development, so the child, to unfold all its powers and inborn faculties, requires the sunshine of kindness and sympathy, an atmosphere of love and a rich spiritual and physical nourishment. Who can administer all these elements so essential for the blossoming of the child’s soul more tenderly than a mother? And where an inscrutable destiny has taken her away, those who stand in her place must be inspired with her deep love and affection, her tender heart and her keen vision into the child’s being.

LUDWIG B. BERNSTEIN, PH.D.

INTRODUCTORY

This valuable Cook Book is the product of the zeal and energy of the ladies comprising the Auxiliary of the Hebrew Sheltering Guardian Society of New York Orphan Asylum, who have labored in a noble cause for the benefit of their Cottage Fund. In compiling this work the members have exercised the greatest care in contributing their best and tried recipes, and have attached their signatures thereto.

The Household Hints will form a valuable addition to every home.

The Committee extend their sincere thanks to those who have co-operated with them and so kindly contributed toward this work. They have rendered their best efforts to insure the success of this undertaking, and they trust that their patient endeavors have produced a volume which will prove, as they are confident it will, to be of great value in every household.

MRS. H. J. SOWER,
Chairman of Cook Book Committee.

“Blessed is He Who Considereth the Orphan.”

CONTENTS

THE AUXILIARY COOK BOOK

SOUPS

DIRECTIONS FOR SOUPS

Iron, agate, or porcelain kettles should be used for making soups. Meats for soups should be put to cook in cold water, boiled gently, and the required quantity of salt added at first, to extract the juices of the meat and cause the scum to rise. Allow one quart of water, one teaspoon salt for each pound of meat. Remove all scum carefully before vegetables are added. All grease should be removed before the vegetables are added. It is well to cook meat the day before the soup is wanted, that the grease may be cooled and removed easily. Grease may be easily removed from hot soup by adding a little cold water.

Miss Ray Mayer

GUMBO SOUP

Have bouillon quantity required for family. Take giblets, end of wings, and necks of poultry. Then add sliced gumbo, also one tomato, one or two Chili peppers. Stew all this for a few moments, then add little by little bouillon, and let boil one and one-half hour. Serve soup with a bowl of dry rice.

E. L. S.

MOCK BISQUE SOUP

One good lump of butter, one big tablespoon flour; let this brown. Add milk as much as is needed for soup. Now take one can of tomatoes; boil; pass through a colander; season with salt and pepper, and sweeten with a pinch of soda; before serving, mix with milk.

E. L. S.

OX-TAIL SOUP

Two pounds of beef and two ox tails, one large onion, celery, two carrots, one turnip and parsley; boil in one gallon of water for three hours, slowly but steadily; season, strain. You may then add noodles, rice, or any other thing you like, such as peas, dumplings, etc.

Mrs. Jake Brown

JULIENNE SOUP

Cut carrots and turnips into quarter-inch pieces the shape of dice, also celery into thin slices, asparagus tips, peas, and string beans cut into small uniform pieces. Cover all this with water and season well with salt and pepper; let cook until tender. In another saucepan have your soup stock to boiling-point, to which add the cooked vegetables; more seasoning if necessary. Serve hot.

Mrs. H. J. Sower

RICE SOUP

May be made with either beef or mutton stock, also by adding all kinds of vegetables. Boil one-half cup of rice in double boiler. Strain the soup; add the rice and let boil one-half hour longer.

Mrs. Greenberg

TOMATO SOUP

One can tomatoes, one teaspoon celery salt, one teaspoon salt, sprig of parsley, one pint hot water, one onion, one-fourth cup butter, one and one-half tablespoon flour, one teaspoon sugar, cup milk. Boil tomatoes with onion and water twenty minutes; heat butter and flour together; add milk while hot; strain tomatoes into hot milk and flour; then add all the other ingredients. Serve with croutons or rice.

Mrs. Shipley

OYSTER SOUP

Take as much milk as you want soup. Let come to a boil; stir in one-half cup of fine cracker meal, add one quart of fresh oysters, a lump of butter. Let come to a boil but once. Then remove from the fire; season with salt and pepper; serve with oyster crackers.

Mrs. Haines

CREAM TOMATO SOUP

One-half can tomatoes, a piece of butter the size of an egg, one-half teaspoon of saleratus or soda, two tablespoons of cracker meal, salt to taste. Boil tomatoes one-half hour; strain; then put on the fire, add the butter, cracker meal, and soda. Heat one cup of milk to each plate of soup, which pour into the tomatoes; after the soda sizzles add salt to taste.

Mrs. Max Kohn

NOODLE SOUP

Have your soup boiling, put in desired quantity of GOODMAN’S noodles, and boil for ten minutes uncovered.

EGG BALLS FOR SOUP

Boil five eggs till hard, that is, about twenty minutes, and then put them in cold water. Peel, cut the whites in rings, mash the yolks with two raw yolks, add one-half a teaspoon of salt, a few drops of onion juice, a dash of cayenne. Form into small balls like marbles, and drop into boiling soup two minutes before the soup is taken off the fire; add also the rings made from the whites of the eggs.

Mrs. A. Herz

SUET BALLS FOR SOUP

Have half a cup of suet finely chopped and freed from skin. To this add one-half teaspoon of salt, pepper as you wish, and half a cup of flour. Mix and add ice water, a few drops at a time, while you stir. When you have a stiff paste, not wet and soggy, but merely sticking together, form in little balls like small marbles, drop in boiling soup, and cook from five to seven minutes before serving.

Mrs. A. M. Solomon

MEAT BALLS FOR SOUP

One pound fine-chopped meat; add two eggs, salt, pepper to taste, one onion chopped fine, parsley, bread crumbs to keep together; fry; strain soup, and put in balls before serving.

Miss Ray Mayer

BREAD FINGERS FOR SOUP

Cut off the crusts of stale slices of bread, cut the bread in fingers about four inches long and three-quarters of an inch wide; lay in a dripping-pan and toast a golden brown in a moderate oven.

R. I. F.

FISH

THINGS WORTH KNOWING ABOUT FISH

Fish that has white flesh requires about ten minutes to the pound in boiling and fifteen minutes in baking.

The old idea that fish is a “brain” food was long since proved to be without foundation, but it has not yet been proved that an overdiet of fish does not lead to skin troubles.

Never buy a fish that has dull eyes, white gills, or soft, spongy flesh. When a fish is fresh, the eyes are bright, the gills red and the flesh firm and odorless. Lobsters and crabs, if alive, should be lively, or, if boiled, the lobster’s tail should be tight against the body, not hanging limp.

The proper cooking of fish is not a simple matter; if it is underdone it is uneatable, while overdone fish is tough and tasteless. The cooking of a fish depends upon the size, kind, the nature of the water from which it was taken, its character and the character of the water in which it is cooked.

H. J. S.

SOAKING SALT FISH

By bad soaking the fish is sometimes spoiled, made flabby and tasteless, and voted a failure, when, if properly cooked and treated, it would be appetizing. Use cold water or milk, and keep while soaking in a cool place.

Mrs. H. A. S.

BROILED MACKEREL

Follow the directions for soaking given in the foregoing recipe. Wipe the fish dry; brush it lightly with olive oil; lay it on the broiler with skin side up first, then broil quickly. Lay on a hot platter, squeeze one-half lemon over it and send it to the table at once. A few sprigs of watercress or crisp red radishes go well with broiled mackerel.

Mrs. E. F. Jones

CODFISH BALL

One cup of soft boiled potatoes mashed while hot and fresh into half a cup of shredded codfish. Fish and potatoes should be well mashed together, seasoned with one tablespoon of butter and a beaten egg, dropped into a pan of boiling-hot lard or fat, and fried until a delicate brown. When lifted from fat, they should drain a moment on brown paper and go to the table hot.

Mrs. A. Cooper

CODFISH SPANISH STYLE

One tablespoonful oil, onions, parsley, a little flour, tomatoes and Chili. Fry this all together; add enough water to make as much gravy as you wish; season to taste; add codfish and let boil until tender.

E. L. S.

SCHARF FISH

One kitchen spoonful of lucca or olive oil. Let same get very hot; add a chopped onion; let brown; then add two tablespoonfuls of flour; also brown this. Now slowly stir in three cups of cold water so as not to lump. When this is stirred smoothly add chopped parsley, one toe of garlic, salt, pepper, and a large tomato cut in quarters. Now add your sliced fish and let boil until tender. Serve cold.

Mrs. H. A. S.

FISH AU GRATIN

Trout, blue, or any whole fish may be used. Have onion, garlic and parsley chopped finely together. Line bottom of dish with cracker crumbs, parsley, etc.; put your fish in dish and repeat the parsley, crumbs, etc. Then pour over this one cup of white wine or sherry, one cup of bouillon, pepper, salt, one tablespoon of Worcestershire sauce; put small pieces of butter on top. Bake in hot oven from thirty to forty minutes. Before serving garnish with round slices of lemon and finely chopped parsley.

Mrs. H. A. S.

MACKEREL WITH HACHEE SAUCE

Cut fresh mackerel in pieces about three inches square; flatten with a wet knife; place in buttered pan, season with salt, pepper, and a little lemon juice. Cover with buttered paper, bake ten minutes. Sauce: Mix a teaspoon each of hashed mushrooms, small onions and parsley in a cup of vinegar with cayenne pepper; heat until vinegar is almost absorbed, then add four tablespoonfuls of soup stock and the chopped mushrooms. Boil gently; add a tablespoonful capers, two chopped gherkins; simmer until thick as rich cream, and lastly add a wine-glass of sherry.

Mrs. Oppenheimer

FILET OF SOLE À LA MOUQUIN

Thoroughly wash and pick over a pound of spinach, put it over the fire with no more water than clings to the leaves and cook for ten minutes. At the end of that time drain the spinach and chop it fine. Have ready thin filets of flounders, halibut, or whitefish. Cover them with acidulated warm water—a slice of lemon in the water is all that is wanted—and add a slice of onion, a sprig of parsley and a bit of bay leaf. Simmer for ten minutes and drain. Put the minced spinach into the bottom of a buttered baking dish, arrange the filets on it, cover with a cream sauce to which a tablespoonful of grated cheese has been added, and brown in the oven.

Mrs. Sam Moss

FILETS OF HADDOCK

A medium-sized fish is bought and cut in filets. Then it is washed, dried, cut into strips, and covered for an hour with salt, pepper, minced parsley, olive oil, and a teaspoonful of anchovy sauce. At the end of that time the fish is rolled in flour, then is brushed with beaten egg, dipped in bread crumbs and rolled into little rolls tied with a thread. The rolls are then fried in deep fat. The fish is served with slices of lemon sprinkled with parsley.

Mrs. H. Moss

OYSTER CANAPÉS

One cup cream, four tablespoonfuls bread crumbs, one tablespoon butter, one pint of oysters, paprika, a little nutmeg and salt. Boil the cream, add the bread crumbs, then the butter. Chop the oysters fine; add oysters, then season, add a little chopped parsley. Serve hot on buttered toast with olives and a little gherkin.

Mrs. Joe Newman

LOBSTER À LA AMERICAINE

Boil live lobster (that has been thoroughly washed) in the following for forty minutes: two quarts water, parsley, onions, thyme, one bay leaf, pepper, salt. Remove lobster, separate it, leaving meat in shell. Chop one onion, one bay leaf, thyme, red pepper, garlic, parsley; melt one tablespoon butter and cook the above chopped herbs until yellow; thicken with flour, add enough water to make plenty of sauce, pepper, and salt. Place lobster in this; cook twenty minutes. Serve on large platter, very hot.

Mrs. L. S. Firetag

LOBSTER À LA NEWBURG

Three lobsters, one-half cup sherry, one cup of cream, one tablespoonful butter, yolks of three eggs. Boil live lobsters twenty minutes in salt water; when cool pick out the meat, put it in the wine and butter, and let cook three minutes, always stirring; then add cream, and let scald; add salt, pepper and yolks of the eggs.

Mrs. D. Tim

DEVILED CRABS (FOR TWELVE)

Pick twelve crabs or one can crab meat, one-half teaspoon salt, one-half pint cream, one and one-half tablespoon butter, one tablespoon flour, chopped parsley, a little cayenne. Put cream into double boiler; when it is scalded add butter and flour after it has been rubbed together till smooth; add parsley, then crab meat; fill shells, put bread crumbs on top, with small piece of butter. Bake until light brown.

Mrs. Shipley

BROWN FRICASSEE OF OYSTERS

Melt one-fourth cup of butter; in this cook two slices of onion, a sprig or two of parsley, three slices of carrot and one-fourth of a green pepper pod cut in strips until browned. In the meantime scald one quart of oysters and drain carefully; cook one-third cup flour in the butter with the vegetables until well browned; add one cup of oyster liquor and one-half cup of cream. Stir constantly until the sauce thickens, then strain over the drained oysters; let heat over boiling water. Serve hot in ramequins.

Mrs. H. J. S.

OYSTER OR LOBSTER COCKTAIL

Cut the boiled lobster into cubes with a silver knife and for each glass allow a tablespoonful of Chili sauce, a tablespoonful of tomato catsup, a teaspoonful of lemon juice, two teaspoonfuls of horseradish, and a few drops of Worcestershire sauce. Serve the lobster around the glasses containing the sauce or in the sauce as preferred. Use low cocktail glasses in cracked ice.

Mrs. Baum

DRY OYSTER STEW

Take six to twelve oysters, cook them in one-half pint of their own liquor, season with salt and white pepper and butter; cook for five minutes, stirring all the time. Serve in bowls or soup plates.

Mrs. Marx

BROILED OYSTERS

Dry a quart of oysters in a cloth; dip each oyster in melted butter well peppered, then in beaten egg or in cracker crumbs; broil on a wire broiler; from three to five minutes. Dip over each a little melted butter. Serve hot with slices of lemon.

Mrs. Blum

ROAST CLAMS IN SHELL

Roast in a pan over a hot fire or in a hot oven. When they crack open, empty the juice into a saucepan, add the clams, with butter, pepper, and a little salt.

Mrs. Hirsch

SOFT-SHELL CRABS

Take out the sand-bags and pull out the spongy substance from the sides. Wash and wipe dry; roll in cracker meal which has been seasoned, then dip in a beaten egg. Then have a deep frying-pan ready filled with seething hot butter, and fry brown. Serve very hot and garnish.

Mrs. Greenberg

POULTRY AND GAME

ROAST SNIPE

After drawing and cleaning the birds fill each one with a piece of well-buttered bread; season with salt and pepper. Fasten a piece of bacon around each bird, catching it together. Place the birds in a shallow pan, and almost cover with port wine. To this add a tablespoon of butter. Baste every ten minutes. Bake one-half hour in a steady oven.

Mrs. Erlanger

BROILED QUAIL

Dress and rinse the quail in cold water; wipe dry. Open them down the back. Lay on a wire frame in shallow pan, with breast turned down. Cook slowly in gas stove under the flame. Dissolve three tablespoons butter in one-half cup water in a pie plate. When the quail are cooking turn them in this butter every five minutes in order to baste and make juicy. When cooked through turn the birds over and brown the breasts. When finished pour melted butter over them, and season with salt and pepper. Serve hot on buttered toast.

Mrs. Bauman

CHICKEN WITH RICE

Procure a young fowl, prepare it as for fricasseeing and put it into a pot, with a sliced onion, a red pepper cut into pieces and salt and hot water enough to keep it from burning. Simmer the fowl slowly for about an hour. Then turn in two cupfuls of canned tomatoes and cook very slowly for another hour. At the end of that time add a cupful of rice and cook slowly for three-quarters of an hour longer, until the chicken is very tender and the rice done. Season with parsley minced very fine and serve with the meat in the centre of a platter and the rice as a border. Care must be taken to keep the rice from burning. Properly seasoned, the dish is a very appetizing one.

Mrs. Silverman

CHICKEN CURRY

Chop two large onions, fry in butter till brown; add a young chicken which has been cut in small pieces, one tablespoon curry, three fresh tomatoes or one cup canned tomatoes, salt and pepper to taste. Cover and let simmer for one hour. Then add one cup milk; let boil up once. Bank the rim of a platter with boiled rice and pour the curry in the centre.

Mrs. Buxbaum

ROAST TURKEY

Select a fat turkey, draw, singe, and wash it. Save the giblets; wash and clean them and put them on in water to boil. Dress the turkey, season with salt and pepper, and before placing in the oven pour over it hot melted butter to close the skin. Pour in a little water and roast about two and a half hours, basting frequently.

Chop the giblets when tender. Brown a little butter and flour, add salt, pepper, the chopped giblets and the water in which they have been cooked. To this add the gravy in the roasting-pan and serve the whole as a gravy.

ROAST GOOSE

A goose should be prepared the same as turkey, only no butter should be used as there is always a great deal of fat, most of which must be removed from the pan before the water is added.

ROAST DUCK

Ducks require the same treatment as geese.

POULTRY DRESSING

Bread crumbs broken fine and seasoned with salt and pepper, onion juice, and chopped parsley. For ducks and geese add a little sage. Butter should be added to give smoothness. Add two well-beaten eggs and mix thoroughly.

CHICKEN CASSEROLE

Cut up the chicken in portions, using liver, gizzard, and heart also. Have a stone casserole with a cover (or a good-sized covered saucepan). Place in the bottom of the casserole a good-sized piece of butter, with this add an onion or two cut in small pieces, one carrot, half a turnip, a bit of parsley, a bit of celery top, which give a delicious flavor. First put in butter, a few bits of the onion, and the pieces of chicken; cook flat on the bottom of casserole for five minutes to become a golden brown. After all the pieces are thus browned in turn, add all the rest of the cut-up onion, carrot, turnip, etc., and let cook for twenty-five minutes over a very slow fire. The slow fire makes it tender, cook it in its own juices; pepper and salt each piece of chicken before placing in casserole. Before serving add a glass of white wine or sherry. Serve in the casserole.

Mrs. H. A. Siegel

PRESSED CHICKEN

Cook a fowl in just water enough to keep it from burning until the meat loosens from the bones. After it has cooled pick it to pieces and mix the light and dark meat. Boil till hard two eggs; slice thin and add to the picked up chicken. Boil down the water in which the chicken was cooked till it fills a small teacup; add a little pepper, butter and salt. Mix all with the picked up chicken; put in a mould or bowl; put on a weight to press, and set in a cool place. When time to serve tip the chicken on a platter and garnish with hard-boiled eggs and watercress.

Mrs. Elizabeth Sower

MEATS

CROWN ROAST OF MUTTON

In the centre of your crown roast lay chopped mutton or lamb well seasoned and mixed with bread crumbs, one-third crumbs, two-thirds meat; salt the roast and bake, basting often and allowing an hour and a quarter to one and one-half hour. Serve with green peas and mashed potatoes.

Mrs. Haines

BEEFSTEAK EN CASSEROLE

Use two pounds of round steak cut one and one-half inches thick. Heat a frying-pan, rub over the surface with fat from the meat. Fry steak on both sides. Put the meat into the casserole; put in also twelve or more each of carrots and turnips cut into shapes of marbles or balls; also add one dozen small onions, nicely peeled, a tablespoonful of kitchen bouquet, a generous pint of soup stock; cover and let cook gently for one and one-half hours. After cooking one hour salt and add a little more stock if needed. The vegetables may be browned in fat or butter before putting in the casserole.

Mrs. H. A. S.

FRICASSEE TRIPE

To one pint of boiling milk or cream add one pound of boiled tripe which has been cut into pieces one inch square, season with chopped onion, one teaspoonful minced parsley, one-half teaspoon salt, pepper, a little cayenne, three pieces of mace. Let simmer for fifteen minutes; thicken with two tablespoonfuls of flour stirred into one tablespoon of butter. Serve on thin toast.

Mrs. M. Steinberg

BAKED CALF’S LIVER

Dust with flour two pounds of liver; leave liver whole. Lay in a deep pan, season with pepper, salt, and chopped onion. Lay across the top several slices of bacon, add two cups of tomatoes juice, with which baste the liver while it is baking. Bake in a moderate oven until liver is tender enough to pierce with a fork. Before serving squeeze the juice of a lemon over the whole.

Mrs. H. Lang

KIDNEY STEW

Wash very thoroughly two beef kidneys, remove the skin and fat. Cut in thin slices and put in a quart of cold water. Parboil, throw out the water, put in fresh water, and boil gently for two hours. Then season with salt and pepper and thicken with flour to form a smooth gravy. Serve on a platter surrounded by a wall of mashed potatoes or on pieces of toast.

Mrs. Jonas

POT ROAST

Rib, sirloin, or rump can be used. Have bone removed and meat rolled. Put meat into a round-bottom pot. Brown the beef on one side, then on the other. Then add one pint of boiling water, and a piece of suet; salt when half done. Cover tight, cook tender. When done pour out the liquor, and thicken with browned flour, a tablespoon or more stirred into the gravy to which you may have to add more water. When thickened, strain and add a little pepper.

Mrs. Roose

BROILED CHOP FOR INVALID

French a rib chop by scraping the long part of the bone until all the fat is removed. Lay on clean buttered paper the shape of the chop and cut double, fold the paper over so as to form a case; place on a pan and broil for six minutes. Serve at once.

Mrs. Sontheim

BURGEAU (FRENCH)

With lamb, veal, or chicken, cut into small pieces all vegetables in season, take potatoes, cut same as meat, put into pot and cover with water, let boil three or four hours, then add can of tomatoes and same of green peas, then let simmer one hour more. Thicken with a little brown flour.

Mrs. Fragner

BEEF TONGUE WITH OLIVES

Wash clean a tongue and let stand in boiling water for ten minutes. Then put in a casserole without peeling, add different vegetables and small pieces of salt pork. This may be left out if not desired. Salt and cover with water, and one glass of white wine. Let cook gently for two hours; now peel tongue, strain the sauce and thicken with flour; return tongue to the gravy and ten minutes before serving add one pint of pitted olives.

Mrs. H. A. S.

BOILED TONGUE

Wash a tongue well, rub with salt, then put on to boil; after boiling ten minutes remove from fire, and take off the skin, put on again in clear water and let boil slowly until tender. Season tongue with whole allspice, pepper, also onions, a little vinegar to taste. When boiled soft add thin slices of lemon and thicken with ginger snaps.

Mrs. Max Kohn

When breading chops, cutlets or frying fish use A. Goodman & Son’s Matzoth Meal.

HOUSEKEEPER’S TIME-TABLE

MEATS

FISH

Mrs. H. J. Sower

VEGETABLES

MASHED POTATOES

Peel potatoes of uniform size, cover with boiling water, and cook until tender, salting the water in which they are cooked when the potatoes are about half done. Drain off the water, then with a fork or wire potato-masher beat to a fluff in the same saucepan in which they have been cooked. When entirely free from lumps add for every pint of potatoes about one-third of a cup of hot milk, a tablespoonful of butter, and salt and pepper to season. Whip until as light as a feather. Heap in a hot dish, but do not smooth the top; leave it piled lightly. If necessary to keep hot for some time, set the pan containing the potato in a saucepan of hot water, but leave uncovered or cover lightly with a single fold of cheesecloth. Mashed potatoes left over may be utilized in a variety of ways. To make potato pompon take the potato up by spoonfuls and make into balls. Roll in beaten egg, then in bread or cracker crumbs and fry like doughnuts in hot fat. A little minced onion, parsley, or nutmeg may be mixed with the potato if desired; or make a potato omelet by adding to a cupful of mashed potatoes one cup of sweet milk, three eggs well beaten, a tablespoonful of flour, and a little salt. Mix until smooth, turn into a heated frying-pan, with a tablespoonful melted butter, and fry both sides, turning when brown. Mashed potatoes left over may also be added to shredded codfish for codfish balls, may be mixed with well-beaten egg yolks made into flat cakes and fried in butter, or baked in a buttered tin in the oven, or mixed with a little grated cheese, put into ramequins or a buttered pudding-dish with a layer of cheese on top and baked until brown.

Mrs. M. Harris

SCALLOPED TOMATOES

Season one can tomatoes with one teaspoonful onions, chopped; two dashes pepper, one teaspoonful salt. Begin by covering bottom of baking dish with bread crumbs, spread with bits of butter and a layer of tomatoes. Follow with a second layer of bread crumbs and tomatoes. Cover the top with buttered crumbs and bake in oven until a light brown.

Mrs. Niprut

HASHED BROWN POTATOES

Chop cold boiled potatoes and season them to taste with salt, pepper, and a little onion juice. Put a couple of tablespoonfuls of drippings in the frying-pan, turn in the potatoes, press them into a solid cake, and cook them very slowly until they are covered on the under side with a brown crust. Turn them out onto a plate with the brown side upward.

Mrs. Israel

SUCCOTASH

Cut from the cob enough green corn to fill a pint measure; then take two-thirds of a pint of Lima beans; let them stew in enough water to cover them. When tender season with butter, pepper, and salt; if too thin, thicken with flour.

Mrs. Solomon

SPINACH

Pick over your spinach carefully and wash in several waters. Let boil for fifteen minutes. Drain, then chop very fine; season with salt. Put on a pan, add a little fat or butter, rub a teaspoonful flour in same, add the spinach, also a little soup stock. Just before serving add the beaten egg; garnish with hard-boiled eggs.

Mrs. Hirsch

GREEN PEAS

If canned peas are used, heat, add a teaspoonful of sugar, some chopped parsley and a teaspoonful flour to thicken, a piece of fresh butter.

Mrs. Frank

OYSTER PLANT

Scrape the roots and lay in cold water at once; cut in thin slices; put into a stew-pan with enough salt water to cover them. Stew until tender. Pour off the water, add milk and let boil for ten minutes, add butter, salt, and pepper, and thicken with flour.

Mrs. Ball

ROAST SWEET POTATOES

Pare, cut lengthwise, salt, and put them around roast meat or poultry of any kind. Roast three-quarters of an hour or until brown.

Mrs. Freedman

STEWED TOMATOES

Let tomatoes cook slowly for ten minutes. Season with salt, pepper, a lump of butter, and a teaspoonful of brown sugar. Do not allow them to cook but a few minutes longer; if the sauce is too thin, thicken with a little corn starch.

Mrs. Goodman

STEWED BEETS

Boil first, then scrape and slice them. Put beets into a stewing-pan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, a little vinegar, salt, and pepper. Let stew one-quarter of an hour.

Mrs. M. Cohen

BAKED BEETS

Beets retain their sugar if baked instead of boiled. Turn with a knife frequently, as fork allows juice to run out. Remove skin, slice, and serve with butter, salt, and pepper on slices.

Mrs. M. Cohen

RICE AND OKRA

Wash one quart of okra pods and slice. Then strain three-fourths of a cup of canned tomatoes, pressing the pulp through a sieve. Put this all into a pot with two cupfuls of meat stock, a large onion sliced, a red pepper cut fine (remove the seeds), salt and white pepper. Let simmer for three-quarters of an hour. In the meantime boil one cup of rice; drain and dry the rice in the oven with the door open; add last one tablespoon of powdered gumbo to the okra, turn around the rice, which is heaped in a mound in the centre of a dish.

Mrs. Holtzman

MACARONI

To cook GOODMAN’S macaroni properly have plenty of salted water boiling, then boil the macaroni rapidly (uncovered) until tender, which generally takes twenty to twenty-five minutes. Always put the macaroni in boiling water and never add cold water while boiling.

BOILED MACARONI

Break the package of GOODMAN’S macaroni in convenient lengths into a deep vessel, nearly filled with boiled salted water. Boil till tender, stirring occasionally from the bottom. When cooked, drain off the water through a colander, then add one-half cup milk; place on the fire till it boils, then stir in a little flour, add a piece of butter and serve.

MACARONI WITH MILK

Boil GOODMAN’S macaroni in salted water for ten minutes, then drain and blanch in cold water. Boil some milk and water in equal proportion, then put in the macaroni, which should be just covered. If in boiling, the liquid should diminish, add some warm milk. When done put in saucepan with a little butter on top and put in the oven to brown.

Mrs. Grunthal

ITALIAN SPAGHETTI

One tablespoonful of butter, one of flour, one teaspoonful of salt, and one-quarter teaspoonful of pepper. When melted and mixed add three-quarters cup of strained tomatoes and stir until smooth; add one tablespoonful of meat juice and stir until dissolved. Put layer of GOODMAN’S boiled macaroni (one-half pound in all), the sauce and grated cheese in a heated dish and stand in open oven for five minutes.

Mrs. B. Smidth

NOODLES

Have boiling water ready; put in the desired quantity of GOODMAN’S noodles; allow to boil uncovered for ten minutes; drain through colander. Shake well to allow all water to escape; then place in baking dish, over top sprinkle matzoth meal and lumps of butter put in oven, and slightly brown. Serve.

Mrs. F. Levy

Miss Ray Mayer

ENTRÉES

MUSHROOM FRICASSEE

Sauté three pounds of fresh mushrooms, a few at a time, in butter until half done. Then cook a tablespoonful of flour in a tablespoonful of butter, then add a cup of cream; when this comes to a boil, add the mushrooms. Cook slowly for fifteen minutes; flavor with a tablespoon or two of sherry or Madeira wine.

Mrs. Solomon

EGGS AU GRATIN

Butter individual ramequins and put a layer of sliced hard-boiled eggs into the bottom of each. Dot the top with dabs of butter and sprinkle with grated cheese. Add another layer of eggs, butter, and cheese, and so on, until the dish is filled. Sprinkle the top with buttered crumbs and bake until they are brown—about ten minutes.

Mrs. H. J. Sower

CELERY AND OYSTERS ON TOAST

Three stalks celery, one quart oysters (drain off some liquor). Cut celery in small pieces, boil till tender in salt water. Let oysters come to a boil; season to taste. Make a rich cream sauce, quite thick. Mix all together, oysters, celery, and cream sauce (season). Fry slices of bread in hot butter and serve on same.

E. L.

CALVES’ BRAINS À LA VINAIGRETTE

Wash the brains carefully in lukewarm water, rejecting all the small membranes, then soak for an hour in cold water to which a tablespoonful of vinegar and a good pinch of salt have been added. Then drop into boiling water or veal broth, seasoned with a little onion and a blade of mace. Simmer about eighteen minutes, drain, and serve with sauce vinaigrette. This consists of the yolks of two hard-boiled eggs chopped and pressed through a sieve, a tablespoonful chopped parsley, and a tablespoonful chopped pickles, a teaspoonful shallot pressed through a sieve, two tablespoonfuls Tarragon vinegar, four tablespoonfuls olive oil, a teaspoonful salt, a teaspoonful dry mustard stirred in a tablespoonful cold water, and a dash of pepper. Mix thoroughly in a bowl and serve in a sauce-boat with the brains.

Mrs. Frank

MINCED CHICKEN ON TOAST

Have ready slices of hot toast spread with butter and covered with a well-seasoned mixture of minced chicken and mushrooms moistened with a little white sauce. Cut the slices in rounds with a biscuit-cutter, and on each place a poached egg that has also been cut round. Over the whole turn a cream sauce thickened mainly with the yolks of eggs. For the sauce cook together a level tablespoonful of flour and a tablespoonful of butter, and add a cupful of hot milk. When the sauce is limpid stir in the yolks of two eggs. Season with salt and pepper.

Mrs. Leon E. Weill

CHICKEN TIMBALES

Take the white meat of a chicken and chop very fine; use a little cream to dampen. Heat one pint of milk, add to this a small piece of butter, thicken with flour, add the chicken, take from the fire, add cream, a little bread crumbs, pepper, salt. Line the forms with truffles or mushrooms, and fill with the mixture. Bake one-half hour. Serve with either cream or tomato sauce.

Mrs. H. A. S.

STUFFED PEPPERS

One roasted chicken, one and one-half cup of cracker crumbs, one cup of Edam cheese grated, one onion, six tomatoes, slice of butter, one can mushrooms, one pint olives; chop all fine; season. Remove seeds from twelve large peppers, then stuff. Bake slowly for one hour; serve hot with potato chips.

Mrs. H. A. S.

ENTRÉE SURPRISE

Make a puff paste; roll out thin; fill with brains, oysters, shrimps, or sweetbreads; fry in hot fat until a light brown; season meats first before filling dough. Serve hot with slices of lemon.

Mrs. H. A. S.

SCALLOPED TOMATOES

Pare and slice some large tomatoes. Put in a pudding-dish, a layer of bread crumbs, season with bits of butter, pepper, salt, and a little sugar. Put on this a layer of tomatoes. Repeat the process until the dish is nearly full with tomatoes on top. Strew with bread crumbs, cover, and bake one and one-half hour. Remove cover and brown before serving.

Miss Ray Mayer

TO CHOOSE AND PREPARE SWEETBREADS

In picking out sweetbreads choose the larger, plumper, and fleshier. Be careful that they are perfectly fresh; of all meats they stand keeping least well. Rinse and put them in lukewarm water to lie fifteen minutes, then cover with slightly salted cold water. The sudden change of temperature blanches them. Cut the sweetbreads apart, cut out the pipe, and take off the skin. They are now ready for creaming or other cooking.

Mrs. J. I. Asch

CREAMED SWEETBREADS

Carefully choose a pair of fresh sweetbreads, trim off their fat, and follow the above directions for parboiling. Cut them in small pieces, and simmer twenty minutes in only enough water to make a steam. Then add a cup of rich milk, rub smooth a tablespoon of flour and a tablespoon of butter; moisten with some of the milk from the saucepan, add a pinch of salt; stir all together over a moderate fire until the flour thickens. Serve with French peas.

Mrs. Sig. Sondheim

SWEETBREADS WITH OYSTERS

Wash free from skin and pipes; blanch them according to directions in foregoing recipe. Take three dozen oysters, three pair of sweetbreads. Put the sweetbreads in a saucepan, add the liquor from the oysters, add also two tablespoons of butter, and set to simmer till the sweetbreads are done. When done pour in half a cup of cream into which a tablespoon of flour has been stirred. Bring to a boil, drop in the oysters, and heat through or until the edges curl.

Mrs. H. J. Sower

SWEETBREADS WITH TOMATOES

Stew a quart of tomatoes. When they are cooked put through a sieve; you will then have a thick sauce. Have your sweetbreads prepared according to foregoing directions. Lay them in the tomato sauce, add salt, pepper, and nutmeg to taste, and set over fire. As the sauce heats add half a cup of butter into which you have stirred a tablespoon of flour. Let the sweetbreads cook in a gentle simmer in the tomatoes about forty minutes. Serve on buttered toast or without, as you prefer.

Mrs. M. Lichtenstein

FRICASSEED SWEETBREADS

Cut sweetbreads into slices and let them simmer in rich gravy for three-quarters of an hour. Add one well-beaten egg, two tablespoonfuls of cream, and one teaspoonful of chopped parsley. Stir all together for a few minutes and serve immediately.

Mrs. M. Cohen

WELSH RABBIT

Put one pound of fresh American cheese cut in small pieces in the chafing-dish over flame or hot-water pan. As it melts press and stir with the back of a spoon. When nearly soft add two tablespoons of butter, red pepper, salt, and mustard to taste; then add half a cup of cream; stir until smooth. Add two well-beaten eggs, stir hard for a moment. Put cover on the dish. Let mixture rest with flame turned on for two or three seconds, then put out the flame; leave a few seconds longer without stirring. Serve on buttered toast. Beer or ale may be used instead of cream or eggs.

Mrs. H. J. Sower

FONDUE

Mix together seven ounces of cheese cut fine, two ounces of rolled cracker or bread crumbs, two ounces of softened butter. Pour over this one pint of sweet milk which has come to a boil, and stir. Next add yolks of three eggs beaten and a little salt. Keep warm till dissolved, then add beaten whites of eggs stirred in lightly with a fork. Grease a pudding-dish, pour the mixture into this. Bake twenty minutes in an upper oven. Serve at once.

Mrs. J. Bauman

RAMEQUINS

Beat three eggs into an ounce of melted butter, that is, butter should be soft, not brown. Then add two ounces of grated American cheese. Bake in small individuals and serve hot in ramequins.

Mrs. R. De Lue

SPANISH OMELET

Add a little finely chopped onion, squares of tomatoes, and Chili peppers cut in small pieces. Use as many eggs as wanted. Season to taste.

Mrs. H. H. Dittenhoefer

JELLY OMELET

Omelets spread with jelly, currant, grape, or crab apple are all tasty and wholesome.