The enterprising housekeeper : suggestions for breakfast, luncheon and supper

              I .I
Ttn: ENTERPRISE I
l' PHJLADELP.HIA. ·u .. S.A.
'
1898
• •
SP'ECIAL COLLECTIONS 6: lliORE 800~ S
WALTElil CLINTON jACKSON LIBRAlilY
'fHs UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
HOM:: ECONOMICS PAMPI-liTS
WALTER CLINTON JACKSON
LIBRARY
University of North Carolina
at Greensboro
Special Collections
Gift of
Carolyn Shankle
Class of 1991
The Enterprise
Food
•Ttnnea~
Chopper
Showing Machine Apart
The Phosphor-Bronze Bearing
prolongs the life of the
machine very materially
All Dealers sell t hem Cat a logue free
THE ENTERPRISE MFG. CO. OF PA.
Third and Dauphin Sts.
Ph iladelphia, Pa. , U.S. A.
Over
of Pa.
THE ENfLERPRISE-·
FOOD\ CHO PER
~at. June 5, 1888, and other patents pending,
... .-...
No. 100, $1.50
W'ei~~:ha 4~ lbs. Packed 6 in _. case
Will . Chop More
and do 15j:tter. wt>rk tl:Iau any Foo~
Cho£per on the market
Cfi-OPS any article of food! Fiife
- or Coarse, as desired
[Overl
THE ENTERPRISING
HOUSEKEEPER
Suggestions for
BREAKFAST
LUNCHEON
AND SUPPER
By
HELEN LOUISE JOHNSON
SECOND EDrTION
Issued by
Tne Enterprise Manufacturing Co. -of P a.
Philaclelphia, Pa., U. S. c/J.
Copyright by
HELEN LOUISE jOHNSON
1896 a.ncf 1898
Preface
T'HE list of culinary literature is so large that it is almost
the fashion to apologize for tax,ng a. much-abused
public with the burden of a new book on this subject.
The ones most 'balued, hocwecver, do not appear among the
names of those counted by the bookseller, for no heirloom
could be more fondly cherished than is the old family, pen­written
cook book, made precious by years of ser'bice.
Local cook books ha'be a 'balue not represented by a royalty
paid, for recipes which hacve stood the tests of time and
experience are of special 'Worth.
The demand at the present time is not so much for
new diredions for old methods, as for suggestions and
recipes relating especially to the use of the "left-ocvers."
What to do 'With the food left from the precvious meal?
How may I use this that my table may be set economically
and ·well? How can I cvary the recipes that these left-o'bers
may appear in appetizing and tempting forms for se'beral
succeeding meals? These are questions that appeal to ecvery
housekeeper, for it is a problem, more or less intricate, in
ecvery house.
The aim of this little book is not only to aid the house­keeper
in the use of such labor-sacving utensils as are here
represented, but to gicve her a compilation of pradi~al,
tested recipes, written with special reference to the subject
abo'be. The recipes call for small quantities, and will in
most cases sercve a. family of four or ficve persons. Cfhis is
done mainly because it is generally satisfactory to double
gicven quantities, 'When to hafcve them may spoil the result.
F coarse you are a Progressicve Housewife
and "will certainly he interested in one or more
of the time, labor, and money-sacving de'bices
herein described. By their use many things
may he utifized in the kitchen that heretofore
you or your cook hacve been in the habit of
wasting.
We make a farge fine of Patented Special-ties
not described in these pages. Catalogue
containing full description maifed free.
All the goods of our manufacture are
strictly first-cfass and can he procured in any
Hard-ware or Hoasefurnishing store in the
universe. Should you he unahfe to procure
any desired articfe from your deafer, we wift
g[ad[y forward same direct on receipt of price.
The Enterprise Manufacturlng . Ca. of Pa.
Phifade[phia, Pa., U. S. d1.
The Enterprise
Yamily Outfit of
Sad Irons
ciJ. Handsome Wedding or Christmas Present
No. 330-Nickel-Plated, $3.50
No. 335-Polished, 3.25
0 UR object in supplying the outfit in a case, as illustrated, is to
make it a convenient a rticle for the tidy housekeeper. Each
case contains a set of Mrs. Potts' Cold Handle Sad Irons, a
Polishing Iron, and a Girl's Iron. The handles of all ou r Mrs. Potts'
Irons have a Forged Iron Stretcher which will not break.
The Enterprise Sad Irons
It has been clearly demonstrated that a set of Sad Irons is useful
only as long as the handles last, and if these are so cheaply made as
to be easily broken, keeping the laundry well supplied ceases to be an
inexpensive matter. "With all kitchen utensils and appointments
nothing is as cheap as the best.
We are the original manufacturers of the popular Mrs. Potts' Irons,
and from the first have never spared pains nor expense to add to their
utility and durability. These irons are so well and favorably known
that we will refer but briefly to a few main points of superiority. They
are ground by patented machinery, which makes every iron true and
the face of it slightly convex, thus making ironing easier than with
the old-style flat irons. The detachable handles are of walnut,
excepting the lower part, which is made of .forged, not cast, iron;
they do not become heated, require no holder or cloth, and fit naturally
to the hand without straining the arm or wrist.
·walnut wood, being close-grained, does not absorb the moisture
as do the coarser-grained woods, such as poplar, maple and beech ;
consequently, it does not warp and shrink when in use; other cheap
wood·s .do, causing the screws holding Stretcher to become loose, and
the Handle worthless. This alone should be an inducement for every
prospective purchaser to insist on getting " Enterprise" Irons with
Walnut Handle having Forged Iron Stretchert thus procuring the most
serviceable Irons and Handles ever offered to the trade.
When ordering from your hardware merchant, be sure to ask for
and g et "The Enterprise." No irons but those made by the Enter­prise
Manufacturing Co. of Pa. have Forged Iron Stretchers on the
handle.
Introduction ' ' TIME is money." The man who has the ability to
. . turn out as finished work as his neighbor in one-half
the time consumed by him, has an earning
capacity twice as great. The mechanical device which enables
a manufacturer to double his output within a stated period
increases his income by saving time. These truisms apply to
the home as well as to the shop, and the principles concerning
energy are as fixed in the device called man as they are in
any machine. That labor-saving machine which enables a
woman to accomplish in one hour the work generally done in
two, doubles her working capacity as well. Division cf labor
makes the producing of a hundred machines a d:1y a possibility.
Such conditions are attainable to a limited extent only, in the
ordinary household, and the result of saving time and strength
must be sought for in other ways. A man may argue that a
woman's time represents no money value ; or a woman that
she pays her cook the same whether she works all day or only
half; this is like looking at the moon when half of it is still in
shadow. Saving a woman's time may not mean a return in
actual dollars and cents, but saving her energy does. If your
cook can acccmplish her work in such time that she has a
portion of each day for rest or recreation, that work undoubt­edly
will be better done. The better equipped the shop the
better work it can turn out in a limited time, and the well -fitted
kitchen represents the engine-room of the home, whe.re
energy, health and often happiness are manufactured. Men
often refuse the money for kitchen equipment, paying many
times as much in doctors' bills without realizing why: and the
bills represent only a portion of the loss. The women who
lack mechanical ability to see the saving use of certain devices
are apt to decline to adopt them-the others only because,
for some reason, they must.
Certain labor-saving inventions claim only a saving of
time or work ; othe.~s can do more. This is especially true of
the meat and bod chopper, the right use of which often means
a saving of material otherwise useless. Housekeepers should
remember that food presented in an unsavory or indigestible
form represents a greater loss than if the materials were
actmlly thrown away.
Simple explanations of the workings of the machines
mentioned are given with the guarantee of the manubcturers
to do all in their power toward remedying seeming or actual
defects. A household machine differs in no way from those
made fJr other purposes ; they all wear with use. Parts of
all these machines cJ.n be replaced at a nominal cost, if lost
or worn. It is more cften the case than not, that when a meat
chopper will not work, its knife h::J.s been put in wrong side out,
and the machine, not the worker, receives the blame for the
worker's error. The coffee mills occasionly need a new screw,
but are not helplessly disabled when this occurs. Treat your
household implements with the same intelligence you ask cf
your child with his toys. Read ths directions carefully, and
follow them.
:Breakfast~ Lunche9n and Supper
It is easy to say "bestow thought u pon your da ily menus and
seek var iety." It is a lways easier to say th an to do, to preach tha n to
practice. A conscientious search through a large number of cook
books and magazines d evoted to culinary topics, reveals the fact that,
while numerous writers reiterate th e importa nce of thought and
variety, few have suggested how t o obtain e it her.
The building of a menu should not have for its only cons ideration
the mere suggesting of something to eat. T his is the end, the result ;
other factors a re important as a foundation. T he t astes of the mem­bers
of the family, their requ irements in respect to age and occupation,
and how these can best be satisfied from the hou sehold a llowance and
the market-these should be the study of the housek eeper-that poor
housekeep er, who sometimes so sadly needs someone to study her .
She who is the unwilling and unhappy t arget of three-fourths of what
is written on the subj ect of cooking.
Breakfast is, p erhaps, the most diffi cult meal for which to provide.
As a race, we are a hard-working people ; a nation of wage-earners,
yet high-strung and n ervously organized . American ha bits, as ~ e ll as
climate, make the American breakfast a necessity. We cannot work
on the d elicate fare of the Frenchma n, nor can we so easily assimilate
the heavy food of the Englishman.
The morning meal must be d a inty, to tempt the appetite; pala­table
and nutritious, for after the night's fast the system requires such
assistance, and before another meal the ha rdest pa rt of the day's work
is usually done. Yet the d ishes must be s imple, for less time can be
given to their preparation than for those of the succeeding meals.
Where the market is limited , the variety, which is often a physical
necessity as the spice of life, is hard t o obta in, unless resource be had
in the different modes of pre")aring the same materials. Fruits in
their season are mor e appetizing at breakfast than at any other t ime
of d ay. Oranges, shaddocks, melons, berries, tomatoes and cu cum­b
ers a re all refreshing when properly served. The many good cereals
are almost invaluable t o g rowing children, and oft en scarcely less so
to those of maturer years. These need to b e occasionally vari ed , the
10 THE ENTERPRISING HOUSEKEEPER
many forms of maize, oats, wheat and barley making this easily
possible.
The majority of the r ecipes g iven are designed for the use of the
left-overs, especially the meat dishes. JVj:eat choppers now make it
possible to serve many things for breakfast formerly reserved for
later meals, as well as to use much which the old-fashioned method of
chopping could not make palatable. Raw meat had to be chopped by
the butcher. The tough end of the porter-house, which makes such
good H amburg steaks, was usually wasted. The "sound of the
chopper" is heard no more in the land, but the housekeeper rejoices
in a machine which pays for itself, in what it saves, in but a few
weeks' time.
Luncheon, as the mid-clay meal in the ord inary household, is far
too often an indifferent affair. It is true that many things can be
uti! izecl for lunch which would be out of place at any oth er meal, or
be actually thrown away as useless; but this does not mean th at the
cold remains of last night's dinner can or should be served without
disguise or embellishment. Luncheon is, in many places, p eculiarly
the woman's meal, and for this very reason sufficient care and thought
should be expend ed upon it to tempt the d elicate appetite and give
the needed nourishment in an attractive form.
Reli shes are nowhere more acceptable than upon the luncheon
table, but that which d eserves the highest consideration for this meal
is the utilization of th e culin a ry odds and ends. Croquettes, souffles,
meats for sandwiches, and all meat entrees become s implified by means
of a meat chopper; and the majority of dishes coming und er the head
of entrees are but different forms of hash or preparing minced meat.
Supper, as the evening meal, has quietly accepted the neglected
corner into which it has been thrust. Yet there are many homes
where th e evening dinner is undesirable or unknown, and these
deserve attention.
Except in the heat of summer, a hot dish should always be served
for supper, as at the close of a day of work, with a night's fast before
one, a cold meal does not offer sufficient nourishment. Soups are
rarely served. Shell-fish served raw, or cooked in any form; small
fish , broiled or fried ; broiled steaks, chops or chicken, all these are
acceptable, especially when a hearty supper is required; but here, as
THE ENTERPRISING HOUSEKEEPER 11
with luncheon, made-over dishes are most often used. Potatoes, rice,
hominy and tomatoes in special forms, such as croquettes, scallops,
etc. , are served; other vegetables rarely, if ever.
Eggs, salads and sandwiches in any form; hot breads, griddle
cakes and waffles, all these belong to supper , even if "digestion doth
n?t wait on appetite" in case of some of the aforementioned. Gelatine
jellies; canned, preserved and fresh fruits, have a special place.
A classified li st of dishes for breakfast, luncheon and supper is
given, with a few suggestions for menus, in another portion of the book.
A Coffee Mill is a household necessity if one wishes good coffee.
Ground coffee quickly loses its strength, and th e amount required at
any one time should be ground just before using. There is another
reason for home g rinding, too often overlooked by the consumer. You
may purchase the best Java and Mocha, but the purchaser just before
you selected an inferior grade of Rio; his coffee was coarsely ground,
yours is to be fin er. The result appears in the next morning's cup of
coffee, when the flavor of the rank Rio, grains of which have gone
through the grinder with your b etter g rade, is stronger than that of
the other mixture.
In selecting a Coffee Mill it is better to take one that stands on a
shelf or table, as Nos. I or 2, than those scr.ewed upon the wall. The
former are more apt to be cleaned oft en, req uire less time to operate, and
save all the coffee and its strength. The Coffee 1\'Iill should not be used
for grinding spices, unless these flavorings are d esired in the coffee.
The fin eness of the grinding is regulated by the thumb-screw at
the. end of the shaft. Put the measured coffee in the hopper, see that
the receiving drawer or receptacle is clean, and turn the crank or
wheel to the right. If grinding for drip coffee, tighten the thumb­screw
so that the coffee is pulverized ; if for boiled coffee, loosen the
screw accordingly.
The grinders are strong and do their work evenly. ff, after con­tinued
use, th eir working power be impaired a new set can be put in
at small cost, all the grinders being interchangeable, as well as all the
other parts of any of the mills. .
Do not wash the mill, but keep it clean, wiping the hopper and
<irawer often; wheels and working parts when necessary.
12 THE ENTERPRISING HOUSEKEEPER
The Enterprise
Coffee Mills
All our Family Mills are "Pulver­izers
' ' and are especially adapted for
making '' French '' Coffee.
No. 0, $t.50
Capacity of Hopper,
4 oz. Coffee.
No. 00, $1.25
Capacity of Hopper,
4 oz. Coffee.
The Mills shown on this
• page will grind 6 oz. Coffee
per minute.
No. t, $2.25
Capacity of Hopper,
4 oz. Coffee.
THE ENTERPRISING HOUSEKEEPER 13
The Enterprise
Coffee Mills
No.2, $3.50
Capacity of Iron Hopper,
4 oz. Coffee.
Will grind 6 oz. Coffee
per minute.
Highly ornamented and
handsome in appearance.
Grinders warranted equal
to steel.
No.2~, $4.50
Capacity of Nickel-plated
Hopper, 7 oz. Coffee.
Will grind 6 oz. Coffee
per minute.
No.3, $5.00
Capacity of Iron Hopper,
}/, lb. Coffee.
Will grind }/, lb. Coffee
per minute.
14 THE. ENTERPRISING HOUSEKEEPER
COFFEE
There seem to be as many variations in the making of coffee as
there are grades of the raw material, and all supplied by the same
person. Java and Mocha are usually considered the best varieties, and
the proportion of two-thirds Java to one-third Mocha seems agreeable
to most people. It must be remembered, however, that each variety
of coffee has different grades, and the best assurance of good quality
is the name of a reputabl~ dealer on a certa in grade or mixture of
coffee of which he has made a specialty. The best quality of coffee
can be spoiled in the making, and while that seems to be a very simple
operation, to have it always right is one of the difficulties of house­keeping.
It is, ordinarily, better to purchase roasted coffee, for much
of the flavor depends upon the evenness and degree of this process,
and few homes have the facilities for doing it properly. Keep it in air­tight
cans and grind as needed for use, for ground coffee loses its
strength, even when kept most carefully . The Enterprise Coffee Mills
have gauges with which to regulate the fineness or coarseness of the
grinding, and this depends upon the method of making employed. For
an infusion, the coffee s hould be pulverized; for a decoction, ground
more coarsely. Too good care cannot be taken of the coffee-pot, which
should be of granite-ware or porcelain, and kept scrupulously clean.
The proportions remain the same, one heaping tablespoonful of
~offee to one cup of boiling water, whether drip or boiled coffee is to
be made; but something does depend upon the number of people.
One-half cupful of ground coffee and one quart of water will make
~offee for five people, but for one. person one tablespoonful of coffee
and one cupful of water will not s uffice, for the old idea of allowing
so much for the pot has reason in its being.
Drlp Coffee
Scald the coffee-pot and see that it is thoroughly heated. Grind
the coffee to a fine powder. Have the water boili?tg, but use it at its
first boil, before the gases have disseminated. Put the coffee in the
percolator, and pour the water on the upper sieve. When there is
much coffee to be made it takes some time for the percolation, and in
order to have the coffee hot it is wise to stand the pot in hot water
<luring the process. Drip coffee must be served at once.
THE ENTERPRISING HOUSEKEEPER 15
Boiled Coffee
Scald out the coffee-pot , and see that it is thoroughly heated
Grind the coffee, put it in the coffee-pot , add the wa te r boiling, cover
th e spout and let the water come to the boiling p oint. Stir in an egg­shell
, crushed , and mi xed with one ta blespoonful of cold wa ter. Let the
coffee boil one minute. Let it s tand where it will k eep hot, but not
boil, for ten minutes, and serve.
To Make with Cole! Water
Mix the required amount of ground coffee with its prop ortion of
wa ter a nq let stand u ntil ten minutes before breakfast is ready to
s e rve. Let it come fully to the boi ling point without the addit ion of
hot wat er or egg and serve at once.
EGGS
For Boiling
Put the eggs in a saucepan of boiling wat er, and let them stand
where they will k eep hot, but the water will not boil, for ten minutes.
This g ives an evenly cooked, but soft-boil ed egg, and the p rocess simply
has to be lengthened or shortened to produce a harder or soft er degree.
Poached Eggs
Fill a s hallow p a n nearl y full of salted, boiling water. As soon as
the water simme rs, not boils, s lip in the eggs, one by one, from a cup or
saucer into which they have p revious ly been broken. Dip the water
over them with a s poon, that the yolk may be cooked . vVhen the white
is firm and a film has formed over the yolk, ta ke out each egg with a
skimmer. Dra in well; trim the edges, place on even rounds of toast ,
sprinkle with salt, p epper and melted butte r, and serve at once.
Omelets
Break four eggs into a bowl ; beat unt il broken onl y. Add to four
eggs three ta blespooBfuls of cream or fou r teaspoonful s of warm water
and one teaspoonful of butte r. Put the pan over the fi re, and when it
is hot put in one teaspoonful of butte r, tipping t he pan that the butter
may melt and run over it q uickly. As soon as the butte r is melted
16 THE ENTERPRISING HOUSEKEEPER
turn the tggs into the pan, shaking it gently to keep the eggs from
cooking too rapidly on the bottom. As the lower part cooks, lift with a
spatula, allowing the uncooked upper portion to run on to the hot pan.
When the omelet is of a soft, creamy consistency, season with salt and
pepper, tip the pan, slip the knife under the omelet and carefully roll
it to the center. Let it cook a moment longer to brown. Should it
not brown quickly, add a little butter, Jetting it run under the omelet.
Turn out on a hot dish and serve at once.
Pa.rs[ey Omelet.-Add one teaspoonful of finely-chopped parsley
just before the omelet is turned or at the same time the seasoning is
added.
Scra.mhled Eggs
4 eggs I tablespoonful of butter
2 tablespoonfuls of cream Salt and pepper to taste.
Break the eggs into a bowl, add the cream and beat only enough
to blend the yolks and whites. Melt the butter in the frying pan, and
when hot turn in the eggs. Do not stir until they begin to form, and
then gently, lifting them up and over that the flakes may be large and
the eggs tender and well cooked. As soon as the eggs are sufficiently
set, remove from the fire and stir until dry. Season and serve.
Scrambled eggs may be varied in the same way as omelets,
adding chopped ham, parsley, mushrooms, minced chicken, veal or
sweetbreads.
Stuffed Eggs
Fot 6 hard-boiled eggs take
I cupful of finely-chopped cooked meat
I tablespoonful of butter, melted
~ cupfu l of cream
Seasoning to taste.
Cut the eggs in halves. Carefully take out the yolks, put them
through a press and mix to a smooth paste with the melted butter.
Add the meat and the seasoning; mix with the cream gradually, as it
may not all be needed. When the mixture is of the proper consistency
to stuff the eggs, season, fill each half carefully and make it even on
top. Rub a little raw white of egg over the pieces and press them
together. Roll in egg and bread crumbs and fry in smoking hot fat.
Serve with a cream sau~e.
THE ENTERPRISING HOUSEKEEPER 17
Enterprise Meat Chopper
When purchasing a Chopper, have the merchant from whom you buy
explain the method of taking apart and putting it together. Many
good articles are often condemned because of t he igi10rance of the user.
The illustration represents the Chopper taken apart, ea.ch piece being
named. The feed screw is first inserted in t he cylinder with the knife
in position, as shown. Next adjust the plate in the opening of the
cylinder, with the flat side turned inwardly, care being taken that the
notch in the plate fits into its corresponding place. Then screw on the
ring, turning to the right, attac h the crank, fastening same by means.
of the thumb-screw, and your Chopper is ready for use.
Every Machine is fitted and tested before leaving the factory, and
the parts can easily be put together. If t hey do not seem to fit, do­not
try to force them, but look for your mistake. A new Chopper
should be cleansed before using, which can be done by passing through
it partially stale bread. After being used for cutting meat, take the
machine• apart and wash each piece carefully with hot water, and after
drying over a stove, or range, put together and away in a dry place.
To suit the different uses to which the Chopper may be put,
plates are made with holes of various sizes, the one with -f-r; in. holes.
18 THE ENTERPRISING HOUSEKEEPER
>being standard and accompanies each machine. Plates with holes,
·either ~ in., ·h in., or % in., can be purchased separately.
Among the numerous uses are tho5e for making sausage, mince­meat,
hash, scrapple, Hamburg steak, hog's head cheese, croquettes,
·chicken and lobster salads, also for chopping suet, tripe, codfish, clams,
vanilla beans, nuts, peppers, cocoanuts, horseradish, meat for beef tea,
·scrap meat for poultry, corn for fritt ers, stale bread and crackers for
·crumbs, carrots, turnips, parsnips and vegetables of a ny kind .
It is preferable that the meat to be chopped should be first cut
into strips. The small quantity of uncut meat remaining in the
machine can be chopped by running through a second time some of
i:he already cut meat. .Our Choppers do not gri t
1
1d or tear the meat,
but cut it as with a pair of scissors. It is impossible for any strings,
·sinews or gristle to pass through w•ithout being chopped clean and
·even. All parts are interchangeable, and can be replaced at small
cost. The cutting parts being steel, they are vastly superior to the
·cast-iron ones of other makes of Choppers.
Observe the following instructions:
Fint.-Be sure the knife is in the Chopper with flat side against
othe plate.
Second.-Do not attempt t o sharpen the knife or plate. vVhen
-dull, send them by mail to the factory for resha rpening.
Thi1·d.-Always use the same knife and plate together, or in
.pairs.
F01u·th.-Screw the ring up moderately tight, so as to be percep­-
tible when turning the crank.
Fifth .-Do not turn the crank backwa rds.
Sixth.-See that the threads of the ring and on end of the cylin­
·der a re kept free from meat, etc.
Seventh.-A plate with % in. holes is the most suitable for .cutting
hash.
Eightlz.-In cutting tallow or vanilla beans, first run through a
·coarse, th en a fine plate.
THE ENTERPRISING HOUSEKEEPER 19
The Enterprise
New Meat and Food Chopper
~TINNED~
N o. 2--Chops r lb. per minute, $1.50
N o. 4-Chops r )4' lbs. per minute, 2.00
No. 6-Chops 2 lbs. per minute, 2.75
The progressive housewife will at once appreciate its worth for
.use in the kitchen every day in the year.
These were d esigned with a view of making a Chopper so s imple
as not to require d irections how to use, and th erefore especially
adapted for family use. It is practically in two pieces, hence no
small parts to lose. Can be taken apart in a second and eas ily
cleaned. Leaves no meat in the machine, consequently no waste.
Keep Chopper clean, and dry thoroughly aft er using. If Chopper is
cleaned by passing through stale bread or crackers, washing is unnec­essary
; simply wipe out, put together and away.
20 THE ENTERPRISING HOUSEKEEPER
SOUPS
In no way can the smallest odds and ends of various things be
used more satisfactorily than in the making of soups, even without
stock. Stock adds to the nutritive value in some cases, but at certain
seasons of the year delicate cream soups are more acceptable if not
more wholesome. Clear soup, consomme, bouillon, etc., are less
nourishing than stimulating, and for this reason are more commonly
used at the beginning of a long or hearty meal. The heavier soups
may form the main dish of luncheon or dinner. In the south of Ger·
many they are served most acceptably, even for supper.
When the soup is to form the main nourishment it must not be
lacking in this requisite. Peas, beans, lentils; the various cereals as
rice, barley, sago, fa rina, macaroni; single vegetables or mixtures of
many, all may be added to stock, milk or water to make soup. A cup
of beans or peas with a slice of onion, a pint of milk and a little care
will make a delicious soup. One-fourth of a cup of chicken broth,
with milk and rice will make another. Meat should be put through
the chopper if it is to be served in the soup; vegetables, chopped or
cooked in water or stock and put through a sieve.
Puree of Clams
25 clams I cupful of cold water
1 tablespoonful of butter
I pint of cream
2 tablespoonfuls of flour
~ cupful of bread crumbs
Pepper to taste.
Drain the clams with the water, saving all the liquor. Put the
liquor in a saucepan over the fi re; when it comes to a boil, skim.
Chop the clams fine, add them to the liquor, let boil again and skim.
Rub the butter and flour together until smooth and add to the broth
with the bread crumbs; stir and cook until it thickens. Press through
a sieve, return to the kettle and when heated add the cream previously
scalded in a farina boiler. Season and serve at once. Do not let the
soup stand on the stove after adding the cream, as it is apt to curdle,
and be careful in seasoning as the clams are salty.
CJ3isque of Oysters
I pint of oysters I pint of milk
I tablespoonful of butter I tablespoonful of flour
Yolk of one egg Salt and pepper to t aste.
THE ENTERPRISING HOUS~PER 21
Drain the oyst ers free fron1 their liquor, adding sufficient cold
water to make one cup of liquid. Chop half the oy5ters fine. Bring
the oyster liquor to a boil, skim, add the chopped oysters and sjmmer
t en minutes.
Scald the milk; rub the butter and flour together until smooth, add
to the milk a nd sti r until it thickens. Add the whole oysters to the
oyster liquor, and as soon as their edges curl remove all from the fire.
Add the beaten yolk of the egg to the milk, take at once from the fire
and mix with the oysters and their liq uor. Season and serve at once.
Turkey Soup
I tablespoonful of butter I cupful of cream
I slice of onion 3 tablespoonfuls of rice
3 stalks of celery Salt and pepper to taste.
Chop the onion, and brown in butter. Add the turkey carcass
and any dressing left over, cover with one quart of cold water and
simmer for two hours. Strain, return the broth to the kettle. Chop
whatever meat can be taken from the turkey bones very fine, and add
to the broth with the rice and celery also chopped fin e. Cook for
one-half of an hour, or until the rice and celery are tender. Add the
cream, season and serve.
Lima CJ3ean Soup
I cup of lima beans
2 cups of milk
I cup of water
I bay leaf
2 tablespoonfuls of butter
I tablespoonful ·of flour
I small onion
Salt and pepper to taste.
Slice the onion and brown in the butter ; add the flour ; stir until
smooth and brown. Add the water, bay leaf and beans, and cook
twenty minutes, or until the beans are soft. Press through a s ieve.
Scald the milk, add the be11ns and cook until thickened. Season and
serve.
A few drops of celery extract, onion juice, a little catsup, Worces­t
ershire sauce, or curry powder ; any proper flavoring used with judg­ment
g ives variety and adds to the various s0ups. The coarser leaves
and stalks of the celery may not be s ufficient t o give the right flavor
to the soup, but a drop. or two of celery extract wi-n add just what is
needed. Tomatoes can be used with great freedom, as they combine
with so many other things. Remember that a tablespoonful of meat,
vegetable or cereal need never be wasted where soup is served every day.
22 THE ENTERPRISING HOUSEKEEPER
FISH
The "left-overs'' of boiled, baked or fried fish have many possi­bilities.
Here, as with the majority of made-over dishes, the sauce
plays the leading part and must be adapted to the kind of fish to be •
used. Ordinarily an acid sauce of some kind is most acceptable, as
the juices of fish are alkaline and the palate era ves the added
acidity. This is especially true of such oily fish as salmon and blue
fish. The white-fleshed fishes , whitefish, halibut, cod, haddock, and
so forth, as well as most of the shell fish may be acceptably served
with cream so.uces.
Fish. Turbot in Shells
2 cupfuls of cooked fish
Yolks of two hard-boiled eggs
I cupful of cream or milk
I tablespoonful of chopped parsley
4 tal:-lespoonfuls of bread crumbs
I tablespoonful of butter
2 tabl espoonfuls of flour
Salt and paprica to taste.
Scald the cream. Rub the butter and flour together until smooth,
add to the scalded cream, stir until it thickens. Add the bread crumbs
and cook, on the back part of the stove, or over hot water, for five
minutes, stirring occasionally. Take from the fire, add the fish,
parsley and seasoning. Mix gently, that the fish may not become
stringy. Fill greased, scalloped shells or individual souffle dishes.
Brush over the top with the beaten yolk of an egg and brown in a
quick oven. This may be baked or browned in a single large turbot
dish if desired.
Fish Cutlets
2 cupfuls of cooked fish meat, chopped fine
I cupful of milk or cream Yolks of two eggs
2 tablespoonfuls of butter 2 tablespoonfuls of flour
I tablespoonful of chopped parsley Dash of paprica·
Salt and pepper to taste.
Scald the milk. Rub the butter and flour together until smooth,
add to the scalded milk and stir until it thickens. Add the yolks of
the eggs beaten light, take from the fire and mix gently with the fish.
Season with the salt, pepper and parsley. Onion and celery extract
may be used if liked. Cool, ·form into cutlets, cover with egg and bread
crumbs and fry in smoking-hot fat.
THE ENTERPRISING HOUSEKEEPER 23
Halihut a la Delmonico
2 cupfuls of cooked fish 3 tablespoonfuls of butter
% cupful of mashed potato I tablespoonful of cornstarch
2 cupfuls of cream or milk Yolks of two eggs
I tablespoonful -of Parmesan cheese Salt and pepper to taste.
Beat the potato until light and creamy, with the yolk 'of one egg.
Melt two tablespoonfuls of butter, add the cornsta rch, stir until smooth.
Add the cream, stir until the sauce thicke)lS, take from the fire, add
the remaining egg yolk, fish and seasoning. Fill a greased baking
dish with a lternate layers of potato and fish. Cover the top with
bread crumbs mixed with the cheese and the remaining tablespoonful
of butter, melted. Cook for twenty minutes in a quick oven.
Codfish Balls
I cupful of salt fish 2 cupfuls of potatoes
2 tablespoonfuls of cream I tablespoonful of melted butter
I egg Pepper to tast e.
vVash and pick over the fis h, shredd ing it into small pieces. Peel
the potatoes and cut in quarters. Put the fi sh and potatoes together
in a saucepan, cover with boiling wat er , and cook twent y-five minutes,
or until the potatoes are t ender. vVatch them that they may not cook
until soggy. Drain thoroughly, mash and beat with a fork until light.
Add the butter, mix, and cool slightly. Add the egg, beaten without
separating, and the cream, unless the mixture be too soft, adding
gradually, as the entire quantity g iven may not be required. Make
into balls, cover with egg and bread crumbs, and fry in smoking hot
fat. If handled and fried carefully, these may be cooked if desired
without the egg and bread crumb covering.
Fish Hash
Use the same proportions as given for codfish balls. The fish and
potatoes may be cooked together the d ay before, drained, and left
standing until ready to prepare for breakfast. Then heat and add the
egg, butter and cream. Beat until very light and brown slightly in a
frying-pan. Fold like an omelet, and serve on a heated dish.
Salmon may be served as cutl ets, or re-heated in a Sauce Piquante
or Drawn Butter Sauce; or may be served cold with Sauce T artare.
Cod may be re-heated .. in a Cream, Bechamel, Egg, Supreme or
Drawn Butter Sauce. A few•drops of lemon. juice a~ded to the above
sauces or squeezed on the fish improves its flavor. ..
24 THE ENTERPRISING HOUSEKEEPER
fMEATS
The most common mistake made in preparing left-over meats is
in cooking them again, instead of merely re-warming. In the majority
of recipes the re-heating is done in a sauce and upon this. depends the
flavor and success of the dish. When this is the case the ·sauce should
be first made and the meat cooked in it only long enough to be thor­oughly
heated and seasoned. Where cream sauces are used it is better
and safer to put them in a farina boiler and then add the meat.
The seasoning of re-cooked meats requires special skill, for the law
of combination is by no means fixed. Veal and chicken are the
easiest meats to re-cook, beef comes next, while lamb and mutton more
often tax the resources. They need more palatable seasoning, and a
little acid, like a chopped pickle or olive, or a tablespoonful of capers
adds to their flavor. Game is usually cnt in delicate slices, or minced
and re-warmed in a brown sauce to which currant or other acid jellies,
spices or condiments have been added.
While the meats have been classified in the following recipes, they
are, in the majority of cases, interchangeable. Croquettes can be
made of beef, veal, chicken or turkey ; ragouts and curries . of all the
meats including game; souffles of veal, chicl>:en or turkey; boudins,
the same. Veal, chicken or turkey are usually re-heated in white
sauces ; beef, mutton, lamb and game in brown.
Where only a small portion of meat is left, the rice or potato
border enables it to be served and adds to its appearance. Upon
the appearance of " left-overs" depends their success, and special
attention should be paid to their serving and garnishing.
A meat chopper saves appearances as well as food, for unsightly
and unpalatable pieces of gristle, long ends and unchopped pieces are
impossible if it is used instead of the old-fashioned hand chopper.
When meat is served on toast with or without eggs, it should be
chopped very fine and the toast cut in even and attractive shapes and
sizes. A good hash is delicious, but it needs strict attention to details ;
meat and potatoes chopped together and warmed through do not con­stitute
hash nor deserve the name. A chopper, like the Enterprise,
should be selected which does not grind or tear the meat, but cuts it
in even sized pieces with the nicety of scissors.
THE ENTERPRISING HOUSEKEEPER 25
CJ3EEF
Hamburg Steaks
I pound of steak from the round
I teaspoonful of salt I tablespoonful of chopped parsley
X! tablespoonful of p epper 2 or 3 drops of onion extract
A very little th yme or sweet marjoram may be add ed if desired.
Chop the meat fine, mix we11 with the seasonings. Form into
sma11 steaks with the hand. Melt a tablespoonful of butter in the fry­ing-
pan. When heated, put in the s teaks; let them• cook slowly until
done half way through ; turn over and cook the other side. Serve
with a brown or mushroom sauce.
Cannelon of Beef
I pound of lean beef from the round
I egg I tablespoonful of butter
I teaspoonful of salt 7.( teaspoonful of pepper
2 drops of celery extract 1 teaspoonful of mixed spices.
Chop the beef fine. Melt the butter, add to the meat, with the
egg beaten light without separating, and the fla vorings. Mix well, and
make into a roll. Grease a piece of brown paper and roll a round the
cannelon . Put on a shallow tin or bak_ing-pan and bake thirty minutes
in a moderate oven, basting occas ionally with melted butter. Unroll
the paper and serve the cannelon with a sauce.
Beef Spanish
2 cups fin ely-chopped, cooked meat
2 tablespoonfuls of butter 2 tablespoonfuls of flour
I small on ion I cupful of stock
I cup(ul of tomatoes Salt and p epper to taste.
Melt and brown the butter, add th e onion, sli ced, and cook until
d elicately browned. Add the flour and brown, stirring all the while,
th en add the meat. Add the stock and tomatoes and cook until
thoroughly h eated. Season and serve on a hot d ish garnished with
timbales of rice.
Beef Minced on Toast
To one and one-half cupful s of minced beef, take one cupful of
brown or tomato sauce.
Make the sauce and season to taste with onion juice, catsup,
26 THE ENTERPRISING HOUSEKEEPER
curry powder, Worcestershire sauce or mushroom catsup. Add the
meat ; stir carefully until well mixed and thoroughly heated, and serve
at once.
If eggs are to be served with the hash, cut the toast with a large
round patty cutter. Put a thi ck layer of the minced meat on each
piece and place a poached egg carefully on each. The eggs s hould be
t rimmed to fit the toast and must be poached while the hash is heating,
so th at all may be sent to the t able piping hot. No ma tter how good
t he hash, it loses i~s flavor if served cold, and a cold poached egg is
never acceptable.
Ced[s
2 cupful s of chopped, cooked beef I tablespoonful of bread crumbs
Yolks of two eggs I tablespoonful of chopped pars ley
2 tabl espoonfuls of butter Salt and pepper to tast e.
Melt the butter, add the bread crumbs, and when well mixed , the
meat, seasoned. Add the beaten yolks of the eggs and st ir in a
saucepan over the fire until the mixture is heated through. Cool, form
into small round balls, cover with egg and bread crumbs and fry in
smokipg hot fat.
New York Hash
To every cupful of cooked , chopped meat take
2 cupfuls of chopped potatoes 2 tablespoonfuls of butter
% cupful of boiling water or stock Seasonings to taste.
For this, beef is most g enerally taken, a lthough corr,ed beef,
chicken, turkey, veal or even mutton may be used . The cold meat
should be chopped rather fine, and the potatoes not chopped until
cold. Season the meat and potatoes , put the water and butter over
the fire, and when the water boils again add the meat and potatoes.
Nothing is better to c0ok hash in than an old-fashioned iron sau cepan
or spider. The diffi culty of making good hash lies in the cooking, for
it must be stirred, yet not too much, or it will be pasty; the water
s hould boil away, yet the hash must not be dry, nor yet watery. Let
it cook, stirring occasionally, until the.-e is a coating on the bottom of
the pan from which the hash can be freed without sticking. Serve at
once.
Corned 'Beef Ha.$h
may be made in the same way, or using equal p roportions of chopped
meat and potatoes. Many prefer a slight flavoring of onion, when it
THE ENTERPRISING HOUSEKEEPER 27
is advisable to use a few drops of onion juice or extract rather than
the chopped onion itse;f.
CJ3aked Hash
2 cupfuls of meat 2 cupfuls of potatoes
r tablespoonful of butter 2 cupfuls of stock
Seasoning to taste.
Melt the butter in the frying pan; add the stock and, when
heated , the meat and potato well mixed. Season to taste and stir
occasionally until well heated. Turn into a g reased baking dish and
bake thirty minutes in a moJera tely quick oven.
Meat Cakes
2 cupfuls of chopped cooked meat 2 tabl espoonfuls of butter
3 tablespoonfuls of cracker crumbs' r small onion
2 eggs Salt and pepper to taste.
Chop the onion very fin e. Beat the eggs light without separating.
Melt the butter, add to the cracker crumbs, mix with the eggs, meat
and seasoning. Make into flat cakes and saute in butter or dripping.
Meat Sausages
2 c upfui~ of meat )4 cupful of pork
2 level t easpoonfuls of pepper A pinch of thyme or sweet marjoram
3 drops of lemon juice Yolks of two eggs.
Use cooked meat and chop very fine. The pork should be
measured after chopping and should be less rather than mo:e than the
amount given. Mix the dry seasonings with the meat and pork, and
add the yolks of the eggs bea ten light. When thoroughly mixed,
form iuto small, flat sausage cakes and saute in ,a frying-pan.
Corned CJ3eef Croquettes
I tablespoonful of chopped pa rsley 2 tablespoonfuls of butter
2 cupfuls of mashed potato )4 cupful of cream
2 cupfuls of fine ly-chopped, cold corned beef I egg
Salt and pepper to taste.
Melt the butter in a saucepan, add the potato and the cream, and
stir until it is well mixed and heated. Add the meat, and the salt and
peppe r. Take from the stove, add the chopped parsley, and the egg
beaten light without separating. Mix well, but gently, and put away
to cool. Form into croquettes, cover with egg and bread crumbs, and
fry in deep, smoking hot fat. These croqu ettes should be served with
sauce.
28 THE ENTERPRISING HOUSEKEEPER
MUITON AND LAMB
Lamb Croquettes
2 cupfuls of finely-chopped cooked lamb 2 tablespoonfuls of flour
I cupful of boiled rice I cupful of cream
I tablespoonful of chopped parsley I tablespoonful of butter
I tablespoonful of lemon juice Salt and pepper to taste.
Scald the milk. Rub the butter and flour together until smooth,
add to the scalded milk and stir until it thickens. Mix the meat, rice,
parsley and seasoning well together. Mix with the thickened milk and
cool. When cool form into cone-shaped croquettes, cover with egg and
bread crumbs, and fry in smoking hot fat.
Curr.v of Lamb
2 cupfuls of chopped cooked lamb
2 tablespoonfuls of flour
% teaspoonful of chopped mint
2 tablespoonfuls cf butter
2 cupfuls of stock
I tablespoonful of orange juice
I teaspoonful of curry powder
Salt and pepper to taste.
Brown the butter, add the curry powder, meat and mint, and cook
ten minutes, or until the meat is well heated and seasoned. Add the
flour, stir until brown. Add the stock and stir until the sauce has
thickened. Season and serve in a rice border. In place of a rice
border, one cup ful of boiled r ice and one of meat may be used, follow­ing
the directions gi lien above.
% cup of rice
Pilaff of Lamh
2 cu~;>fu l s of cold, chopped lamb
2 tablespoonfuls of butter
Boil the rice in plenty of boiling, salted water :or twenty minutes,
or until tender. Drain and mix with the finely-chopped meat which
shonld be seasoned with salt, pepper and a few drops of celery extract.
Add the butter, melted, and when the meat is heated turn the rice and
meat into a greased tin mold. Place in the oven for ten minutes, or
until the pilaff will keep its form when turned out of the mold. Serve
with tomato sauce.
Mutton Scaltop
2 cupfuls of finely-chopped cooked meat % cupful of bread crumbs
I cupful of tomato sauce I tablespoonful of butter
Melt the butter, add the bread crumbs and stir until they a re
THE ENTERPRISING HOUSEKEEPER 29
thoroughly greased. Season the meat with salt, pepper, a drop or two
of onion juice or other suitable seasoning. Fill a greased baking dish
with alternate layers of the meat, sauce and bread crumbs, covering
the top with the crumbs. Bake twel'lty minutes in a quick oven and
serve.
Curry of Mutton
2 cupfuls of chopped cooked mutton
I very small onion I teaspoonful of curry powder
2 tablespoonfuls of flour 2 tablespoonfuls of butter
2 cupfuls of stock I teaspoonful of lemon juice
Salt and pepper to taste.
Chop the onion fine and brown in the butter with the ourry pow­der.
Add the flour, stir until smooth and brown. Add the stock and
the meat, and when the sauce has sufficiently thickened, season and
serve. One cupful of meat and one of vegetables may be used, lima
beans or peas giving the best flavor.
Mutton Ragout
2 cupfuls of cold chopped meat
1 tablespoonful of butter
I teaspoonful of Worcestershire sauce
I tablespoonful of flour
I cupful of stock I tablespoonful of catsup
Salt and pepper to taste.
Melt and brown the butter, add the flour, stir until smooth and
brown. Add the stock; cook until it thickens. Add the mutton,
turn into a farina boiler and cook for twenty minutes. When ready to
serve, add the Worcestershire sauce and catsup; season further, if
necessary, and serve.
VEAL
Souffle
2 cupfuls of chopped cooked veal 3 eggs
2. tablespoonfuls of butter 2 tablespoonfuls of flour
I cupful of milk I cupful of cream
I tablespoonful of chopped parsley Seasonings to taste.
Melt the butter without browning, add the flour, stir until smooth.
Add the cream and milk; stir until it thickens. Add the veal to the
sauce and, when it is thoroughly heated, add the beaten yolks of the
eggs. Take from the fire and cool. When ready to use, beat the
whites of the eggs to a stiff, dry froth; mix them gently with the meat
30 THE ENTERPRISING HOUSEKEEPER
and sauce. Turn intq a greased baking dish and bake for twenty
minutes in a hot oven.
Boudins
2 cupfuls of finely-chopped cooked veal
I tablespoonful of butter I teaspoonful of salt
I tablespoonful of chopped parsley Whites of three eggs
~ cupful of cream ~ teaspoonful of pepper
Beat the whites of the eggs to a stiff, dry froth. Melt the butter,
add to the meat, with the parsley, salt and pepper. Add the cream
by degrees, mashing the meat as fine as possible, and, when well
mixed, add carefully the beaten whites of the eggs. Fill greased
individual souffie tins two-thirds full, place them in a baking pan half
filled with boiling water , and bake twenty minutes in a hot oven.
Blanquette of Veal
I tablespoonful of butter I tablespoonful of flour
I cupful of stock I cupful of cream
Yolks of two eggs I2 button mushrooms
I tablespoonful of chopped parsley Salt and pepper to taste
2 cupfuls of finely-chopped cooked veal
Melt the butter without browning, add the flour a>~d stir until
smooth. Add the liquid, and when the sauce begins to thicken add
the meat and the mushrooms cut in pieces. Stir until the sauce
thickens, and when ready to serve, add the yolk~ of the eggs beaten
light, and the parsley. Stir the eggs gently into the sauce, cooking
for one minute Ot{ly. Long standing, or too long cooking, cooks the
eggs too much so they separate from the sauce. The blanquette may
be garnished with whole mushrooms which have been heated in their
own liquor.
The above recipe may be used for making veal patties or the
filling of bouche cases. In that case they would be more delicious if
part sweetbreads were used with the chopped veal.
Veal Loaf
3 pounds of veal ~ pound of ham
3 eggs 3 tablespoonfuls of cream
}( cupful of butter I teaspoonful of onion juice
I teaspoonful of black p epper ~ teaspoonful of allspice
2 teaspoonfuls of salt 2 teaspoonfuls of summer savory » cupful of fine bread or cracker crumbs.
THE ENTERPRISING HOUSEKEEPER 31
Chop the veal a nd ham very fine. Beat the eggs, without separ ­ating,
until light , and melt the butter. Mix t he veal, ham, crumbs
and seasonings well together; add the eggs, and when well mixed, the
cream and melted butter. Mix thoroughly. Press into a mold pre­viously
wet with cold water , a nd turn out carefull y onto a flat baking
pan. Bake for two hours in a moderate oven, bast ing occasionly with
melted butter.
CHICKEN AND TURKEY
Croquettes
2 cupfuls of finely-chopped cooked meat
1 cupful of milk 2 tablespoonfuls of chopped parsley
1 tablespoonful of butter 2 tablespoonfuls of flour
Seasonings to taste.
Scald the milk. Rub the butter and flour together until smooth,
add to the scalded milk and stir u nt il it t hickens. Mix the. parsley
and other seasonings with t he meat, add to t he t hickened milk and
mix thoroughly. Cool, form into cone-shaped croquettes, cover with
egg and bread crumbs, and fry in smoking hot fat.
Cold beef, veal, mutton, chicken and t urkey are all used for
croquettes, the seasonings varying with the meats. Beef and mutton
should be more highly seasoned, using onion extracts, herbs, curry,
paprica, etc., to taste. Veal, chicken and turkey may have celery
extract, lemon juice, chopped mushrooms, truffles and sweetbreads
mixed with them.
CJJecvifecf Chicken
2 cupfuls of finely-chopped cooked chicken
2 tablespoonfuls of butter 2 tablespoonfuls of bread crumbs
U cupful of cream 2 hard-boiled eggs
3 drops of onion extract 2 tablespoonful s of chopped parsley
Salt and pepper to tast e.
Melt the butter, add the bread crumbs, chicken and cream ; stir
until the mixture is heated. Add the egg, the yolks and whites pressed
through a sieve, the parsley and seasoning. Mix well ; take from the
fire, put in shells or individual souffle dishes, cover with greased bread
crumbs and brown in a quick oven. Curry powder, paprica, and
other seasonings may be added at will.
32 THE ENTERPRISDIG HOUSEKEEPER
Chicken a la Terrapin
I pint of finely-chopped cooked chicken
3 tablespoonfuls of butter I tablespoonful of flour
3 hard-boiled eggs I cupful of cream
I tablespoonful of chopped parsley Salt and pepper to taste
Melt the butter, add the flou r, stir until blended; add the chicken
and the cream. Stand over hot water or in the farina boiler, and
when the mixture is thoroughly heated add the yolks of the eggs put
through a press and rubbed smooth with a little of the cream. Add
the whites chopped fine, and let the mixture come to boiling point.
Season and serve.
Creamed Chicken
2 cupfuls of chopped cooked chicken
2 tablespoonfuls of butter 2 tablespoonfuls of flour
r cupful of milk I cupful of cream
Yolk of one egg I tablespoonful of chopped parsley
Salt and pepper to taste.
Melt the butter, add the flour and stir until smooth. Add the
milk and cream; stir until it begins to thicken, turn into a farina boiler
and add the chicken. When thoroughly heated, add the yolk of the
egg and parsley. Mix, season to taste, and serve on toast or in a
potato border.
Timbales of Chicken
% cupful of cream 'Whites of four eggs
I tablespoonful of finely-chopped truffles
2 cupfuls of the cooked white meat of the chicken
Salt and pepper to taste
Chop the meat very fine, and pound it to a smooth paste, adding
the cream gradually. When well mixed, season and add the truffles.
Then add, one at a time, the unbeaten -whites of two of the eggs, mix­ing
the first with the paste u ntil it has disappeared, before adding the
second. Beat the remaining whites to a stiff, dry froth and stir them
carefully into the mixture. Fill greased t imbale molds half full of the
chicken paste, place them in a pan of hot water (the water should
come up as far on the outside of the tins as the paste fills the inside).
Bake in a moderately hot oven for twenty or thirty minutes, the time
depending upon tht: size of the molds. If a single large mold is used
the timbale will have to bake as long as thirty-five or forty minutes.
Serve hot with a cream mushroom sauce.
"
THE ENTERPRISING HOUSEKEEPER 33
GAME
Salmi of Game
1 tablespoonful of butter I tablespoonful of flour
I cupful of stock I teaspoonful of catsup
X: teaspoonful of lemon juice 6 button mushrooms
2 or 3 drops ::>f onion extract
I cupful of cooked duck, cut in even, delicate pieces.
Melt and brown the butter, add the flour and stir until browned.
Add the stock, stir until it begins to thicken, then add the meat and
mushrooms. Stir gently until thoroughly heated and when ready to
serve add the catsup, onion extract and lemon juice. Season to taste
with salt and pepper and serve.
Hasfzecl Wilcl Duck
I tablespoonful of butter I tablespoonful of flour
I cupful of stock I tablespoonful of chopped parsley
I tablespoonful of mushroom catsup X: cupful of port wine
I cupful of finely-chopped cooked duck
Pepper and salt.
Melt and brown the butter, add the flour, stir until browned. Add
the stock and duck. Cook until thoroughly heated, then put in a
farina boiler. Five minutes before the hash is to be served add the pars­ley,
catsup and wine. Let stand only until heated and serve on toast
or with croutons.
Grouse Kromesquies
I tablespoonful of butter I egg
I cupful finely-chopped copked grouse
I cupful finely-chopped ham or tongue.
Melt the butter, add the grouse and ham, and season to taste.
Mix with the egg, and moisten with stock only if necessary. Make
into small flat cakes and saute in hot fat.
Curriecl Rabbit
I cupful of finely-chopped cooked rabbit meat .
% teaspoonful of onion juice · I teaspoonful of curry powder.
Make a brown sauce, add the rabbit meat and season with the
curry powder and onion juice.
with rice.
When thoroughly heated serve
34 THE ENTERPRISING HOUSEKEEPER
Molded Ham and Eggs
Chop one cupful of cold boiled ham fine. Mix with it one-half
cupful of cream sauce and the white of one egg beaten frothy only, not
l ight and dry. Mix well ; line greased individual timbale molds with
the mixture, break a raw egg carefully in the centre of each one and
bake for ten minutes in a moderately quick oven. If baked in tin
molds it will be necessary to turn out before serving, bu t t his is so
difficult to do without breaking tbe eggs it is wiser to use shirred
egg or the china souffle dishes, in which they may be served. If turned
out, serve with sauce.
Ham Canapes
I cupful of chopped boiled ham
2 tablespoonfuls of Parmesan cheese
'!4 cupful of cream
Paprica to taste.
Cut bread into slices one-fourth of an inch thick, and with a French
cutter into circles. Fry to a delicate brown in smoking hot, deep fat.
Pound the ham to a paste, adding the cream as needed. Season
with the paprica, or cayenne pepper if preferred. Spread the mixture
on the fried bread, sprinkle the cheese over the top, and brown in a
hot oven.
Ham Relish
I cupful of cold boiled ham, chopped fine
~ cupful of cream 3 hard-boiled eggs
Salt and pepper to taste
Scald the cream. Rub the yolks of two eggs smooth with a little
of the cream; add to the cream in the farina boiler with the ham.
Press the whites of the two eggs through a sieve, add to the mixture,
and when thoroughly heated put on a hot dish. Slice the remaining
egg over the ham and serve.
Ham Toast
I cupful of cold boiled ham, chopped fine
Yolk of one egg · ~ cupful of cream
Salt and pepper to taste
Scald the cream, add the beaten yolk, stir until it thickens. Add
the ham, and when heated, season and serve on toast.
THE ENTERPRISING HOUSEKEEPER 35
Ham Patties
I cupful of finely-chopped cooked ham
7.1' cupful of fine bread crumbs I tablespoonful of butter
)II' cupful of milk I teaspoonful of salt
7.1' teaspoonful of pepper.
Mix the meat with the bread crumbs and seasonings; add the
butter, melted. Moisten with the milk, and half fill greased patty pans
with the mixture. Break one egg carefully on the top of each, sprinkle
with a little salt and pepper, and cover with fine bread or cracker
crumbs. Bake eight minutes in a quick oven. Serve at once.
Sausages
2 pounds of lean fresh pork
I pound fat fresh pork
3 teaspoonfuls of salt
3 teaspoonfuls of sifted sage
2 t easpoonfuls of white pepper
7.1' t easpoonful of allspice
Chop the meat, fat and lean together, very fin e, and mix thoronghly
with the seasonings. Make cotton bags the d esired shape and length;
dip them in a strong brine and dry. Attach the sausage stuffer to the
meat chopper, and with it press the meat into the bags as closely as
possible; tie the bags tightly and bang in a cool place. When using
sausage from these th e end should be turned back and after the desired
amount has been cut off, tie closely again. Cut the sausage in slices
and saute until brown.
Scrapple
Separate one small hog's head into halves. Take out the eyes
and brains; scrape and thoroughly clean the head. Put it into a large
kettle, cover with four or five quarts of cold water, and simmer gently
for two or three hours, or until the meat falls from the bones. Skim
the grease carefully from the surface, remove the meat, chop fine, and
return it to the liquor. Season it with one teaspoonful of powdered
sage, salt and pepper. Sift in granul ated, yellow corn meal, stirring
constantly until it is the consistency of soft mush. Cook slowly for
one hour, wat ching carefull y, as it scorches easily. When cooked,
pour into a greased, oblong tin, and put in a cold place. Cut in thin
slices, and fry crisp and brown.
36 THE ENTERPRISING HOUSEKEEPER
8VIEA cr cAND FISH SAUCES
The superiority of French sauces is due to the strong, finely­flavored,
white stock used in their preparation. Many things take the
place of this in the ordinary English sauces, but none fill it. The
basis of most sauces is a roux made of butter and flour cooked
together; for white sauces without browning, for brown sauces brown­ing
both butter and flour before adding the liquid to be used. If
certain simple directions be always adhered to, a delicious sauce may
be served with little trouble, but nothing will show lack of pains and
following the rule quicker than a meat sauce. The proportions always
remain the same, no matter what kind or amount of sauce is to be
made-a tablespoonful of butter and a tablespoonful of flour to every
cup of liquid. For a white sauce the butter is melted without brown­ing,
the flour added and cooked until blended without browning. For
a brown sauce the butter is melted and browned, the flour added and
thoroughly browned before the liquid is added. Never sprinkle in
the flour ; put it all in at once ; stir with the flat of a spoon until
blended and without lumps, and add the liquid at once-not by de~rees.
White Sauce
I tablespoonful of butter I tablespoonful of flour
I cupful of milk or white stock Salt and pepper to taste.
Melt the butter without browrting; add the flour, stir until it is
blended and smooth. Add the liquid, stir until it thickens, season
and serve.
This is the basis for a large quantity of sauces which are used
with fish, boiled fowl, roast turkey and chicken, veal and chicken
croquettes, sweetbreads, many vegetables and eggs in various forms.
Cf3echa.me[ Sa.uce.-Use one-half of a cupful of stock and one-half
of a cupful of cream. When ready to serve add yolk of one egg.
Sa.uce Supr;me.-Use one cupful of chicken stock, and when
ready to serve, add the yolks of two eggs. ·
Egg Sa.uce.-To the white or cream sauce add two hard-boiled
eggs cut in slices, and one tablespoonful of chopped parsley.
~ushroont Sauce
I tablespoonful of butter I tablespoonful of flour
~ cupful of cream ~ cupful of mushroom liquor
~ can of mushrooms Salt and pepper to taste.
THE ENTERPRISING HOUSEKEEPER 37
Cut the mushrooms in halves with a silver knife. Proceed as
directed for the white sauce, adding the mushrooms just as the sauce
begins to thicken. They should cook only long enough to be hPated
through and the sauce be served at once.
CJ3rown Sauce
I tablespoonful of butter
I cupful of stock or water
I tablespoonful of flour
Salt and pepper to taste.
Melt the butter and brown; add the flour, stir until smooth and
thoroughly browned. Add the stock, stir until it thickens, season and
serve.
It takes much longer to make a brown than a white sauce, as
browning flour hardens the starch grains so they do not readily expand
and thicken the sauce.
From this sauce are made many, adding different flavorings, suci1
as catsup, curry powder, Worcestershire sauce, etc. Brown sauce
and its variations are served with dark-colored meats, game, ham,
cutlets, etc.
8V!ushroom Sa.uce.-To the quantity of brown sauce given above
add one-half can of mushrooms cut in halves with a silver knife. Cook
only long enough to heat through, as directed for the white mushroom
sauce.
Curra.nf :Je[[y Sa.uce.-To the quantity of brown sauce given
above, add one-half cupful of melted currant jelly.
Curry Sa.uce.-To the quantity of brown sauce given above, add
one teaspoonful of curry powder.
Sa.uce Piqua.nt:.-To the quantity of brown sauce given above,
add two teaspoonfuls of vinegar, one tablespoon each of finely-chopped
onion, pickle and capers.
Tomato Sauce
2 cupfuls of tomatoes
I sprig of parsley
I Jeaf of celery
I tablespoonful of butter
2 slices of onion
I bay leaf
2 cloves
I tabiespoonful of flour
Put the tomatoes in a saucepan over the fire with the parsley,
bay leaf, celery, onion and cloves. Simmer for twenty minutes.
Press through a sieve. Melt the butter without . browning, add ·the
38 THE ENTERPRISING HOUSEKEEPER
flour and stir until smooth. Add the strained tomato juice and cook,
st irring gently until it thickens. Season to taste with salt and pepper.
Drawn Butter Sauce
2 tablespoonfuls of butter I t ablespoonful of flour
I ~ cupfuls of boiling water Salt and pepper to taste.
Melt the butter without browning, add the flour and stir until
smooth . Add the boiling water gradually, stirring all the whi le, and
cook until it thickens. For a simple drawn butter sauce, when served ,
a tabl espoonful of butter cut in small p ieces i"s added.
Caper Sauce.-Add two tablespoonfuls of capers to the above and
cook until heated.
Shrimp Sauce.-Add to the above drawn butter sauce, the yolk
of one egg and one-half of a cup of shrimps, cleaned and cut in pieces.
Sauce Hollandai::e
4 tablespoonfuls of butter Yolks of two eggs
Juice of one-ha lf lemon ~ teaspoonful of salt
}.\ teaspoonful of white pepper I t ablespoonful of chopped parsley.
Cream the butter; add the yolks of the eggs, one at a time, and
beat until well mixed. Add the lemon juke, salt and pepper; mix
well. \ "Jhen ready to serve put the sauce over hot water, and cook,
stirring all the time until it thickens. Serve at once.
Sauce Tartare
I cupful of mayonnaise dressiJ1g I tablespoonful of capers
I tablespoonful of chopped pickles I tabl"espoonfuLof chopped parsley
~ teaspoonful of onion juice.
Mix the pickles, capers, parsley and onion juice carefully with the
mayonnaise dressing just before using. Olives may be used in the
place of the pickles' if the sauce is not desired so ta rt.
Bearnaise Sauce
Yolks of three eggs 1 teaspoonful of vinegar
3 tablespoonfuls of white stock 3 tablespoonfuls of olive oil
2 or 3 drops of onion juice Salt and pepper to taste
Beat the yolks of the eggs until very light. Add the stock and
the oil gradually, stirring all the whil e. Put over the fire in a farina
boiler and stir const antly until the eggs have thickened. T ake from
the fire, add the s.easoning, mix well, and put away to cool. This
sauce is served cold .
THE ENTERPRISING HOUSEKEEPER 39
MEASURING
There may be-in fact, evidence proves that there are-good cooks
who seemingly never measure a nything, but by " .about so much of
this," and " a p .nch of th at," bring about results so d el icious that the
would-be follower at once det ermines to throw rules to the winds and
try the same way. Good cooks always measure-one by the cup and
spoon, because she must; anoth er by the judgment and exp eri ence
long years of doing the same th ing over and over again have g iveR
her; and the chances are that, unless you have the rare g ift of cooking
straight from the gods, you had better cling to exact measures and
weights if you wish the best result every time, in3~ ead of once in a while.
Dry ingredien-ts such as flour, sugar, spices and soda should be
sifted before measuring, unless the recipe states to the contrary. Many
carefully-written and many-times-tried recipes fail from the lack of
this little precaution, for a tablespoonful of uns ifted flour \vill measure
over twice as much after that process. The tabl e-, d essert- and t ea­spoons
used for measuring should be of the regulation sizes made in
silver; the cup, the regulation kitchen cup, holding two g ills or one­half
of a pint. In measuring dry materials, a spoonful means that
whatever is measured should round as much above the spoon as the
spoon rounds underneath. ·when a level or heaping spoonful is
d esired, it is so stated in the recipe. A spoonful of liquid is the spoon
full to the brim; one-half of a spoonful should be measured lengthwise
of the spoon, not across.
A cupful is an even cup, leveled off-not shaken down-and
accurate portions of the cupful may be found by using the mec.suring
cups divided into thirds and fourth s. These now come in glass, which
makes accuracy easy.
4 saltspoonfuls .
4 teaspoonfuls .
2 teaspoonfuls .
2 dessertspoonfuls
Table
8 tablespoonfuls of liquid .
6 tablespoonfuls of dry mat erial
2 g ills ....... .
2 cupfuls or four gi ll s .
4 cupfuls of liquid
4 cupfuls of flour . . ,
. equal I teaspoonful
I tablespoonful
I dessertspoonful
I tablespoonful
I g ill
g ill
cupful
I pint
quart
quart
40 THE ENTERPRISING HOUSEKEEPER
2 cupfuls of solid butter . equal I pound
2 cupfuls of granulated sugar . I pound
2% cupfuls of powdered sugar . I pound
2 cupfuls of milk or water I pound
I tablespoonful of butter . equals I ounce
2 tablespoonfuls of flour . equal 1 ounce
2 tablespoonfuls of coffee r ounce
Butter the size of an egg means 2 tablespoonfuls or 2 ounces
A tablespoonful of melted butter is measured a.fter melting
A tablespoonful of butter, melted, is measured bif01'e .melting.
TIME-TABLES FOR COOKING
The ordinary recipe should, and generally does, state the time
required for cooking its ingredients, but an approximate table is occa­sionally
of use as giving a general idea of the time required for certain
things. In any case, it is approximate only, for things should be
cooked until done, and many things modify the time stated. The
atmosphere, altitude, kind of overt or mode of heating employed, and
the age of certain t hings, such as vegetables, all have to be considered,
so that )1ard and fast rules cannot be laid down. Cooking is like the
German language-there are plenty of rules which must be learned
and adhered to, but the exceptions and modifications are bewilder­ingly
many, and experience and use are the best teachers.
MEATS
Roasting or Baking
Beef, ribs or sirloin, rare . . . . . . per pound .
well clone
boned and rolled
Round of beef
Mutton, leg, rare
· leg, well done .
loin, rare . . .
shoulder, stuffed
saddle, rare .
Lamb, well done
Veal,
Pork,
Turkey
TlMB
IO minutes
I2
I2
• IS
. IO
I5
IO
I5
IO
IS
20
30
I5
THE ENTERPRISING HOUSEKEEPER 41
Fowls .
Chicken
Goose .
Venison
Fillet, hot 0"-:!n .
Ducks, tame . .
Ducks, wild, very hot oven .
Partridge.
Grouse ....
Pigeons
Braised Meats .
Liver, whole .
Mutton . ..
Potted Beef .
Corned Beef
Ham . .
Turkey .
Chicken
Fowl.
Tripe
Steak, I inch thick . .
Steak, 1% inches thick
Mutton Chops, French
Mutton Chops, English
Spring Chicken
Quail
Grouse ..•.
Squabs .. ..
Shad, Bluefish, Trout .
Small Fish ....••
Halibut and Salmon .
Bluefish and Bass
Cod and H addock . .
. per pound.
. entire time .
"
Boiling
. per pound.
Broiling
FISH
Boil
per pound.
B?.ke
• 20 minutes
I5
. I8
• J s
. 30
4S to 6o
IS to 30
30 to 40
. 30
. 30
"
3 to 4 hours
•• 2
• •• IS minutes
30 to 3S
• .. 30
I8 to 20
. .. IS
. . . IS
20 to 30
• • 3 to s hours .
. 8 to Io minutes
10 to 15
. 8
••• IO
.. 20
. 8 to 10
. . . IS
IO to 15
15 to 2S
. 5 to Io
"
"
IS mi1·utes
10
• 8
Halibut, salmon, bass, bluefish, shad, etc., for one hour.
Trout, picke rel, white fish , etc ., for one-half hour.
42 THE ENTERPRISING HOUSEKEEPER
VEGETABLES
Young peas, canned tomatoes, g reen corn, asparagus, spinach,
Brussels sprouts-IS to 20 minutes.
Rice, potatoes, maca.roni, summer squash, celery, . cauliflower,
young cabbage, peas-20 to 30 minutes.
Young turnips, young beets, young carrots, young parsnips,
tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauliflower
-30 to 4S minutes.
String beans, shell beans, oyster pla nt, winter squash-45 to 6o
minutes.
vVint ~r vegetables-One to two hours. Old beets, forever.
MISCELLANEOUS
Bread, baked
Bread, la<Tge loaves
Biscuits and small cakes
Ginger Bread . . . .
Brown Bread, steamed
Sponge Cake
Plain Cake
Fruit Cake
Cookies.
Thin Cakes, usually
. 45 minu~es
. 6o
. lS to 20 minutes
. 20 to 30
. 3 hours
. 4S to 6o minutes
. 30 to 40
. 2 to 3 hours
. 10 to IS minutes
. 20 minutes
Baked Puddings
Such as bread, rice, tapioca, sago and cocoanut, one hour each.
Boiled Puddings
Such as Indian pudding, plum pudding and huckleberry pudding,
two to three hours each.
Batte,. Puddings
Such as cottage, etc., about forty-five minut es.
In roasting or baking meats, the time should be computed after
the first twenty minutes ; or aft er counting so many minutes to each
pound add twenty or thirty minutes according t o size of the roast to
allow time for the meat to become heated. Meat should be basted
every ten minutes unless covered in the braising pan.
In baking fish do not put water in the pan. Lard or lay the fish
on pieces of salt pork or fat bacon, and lay strips of the same on t op.
Baste with the drippings.
THE ENTERPRISING HOUSEKEEPER 43
POTATOES
Hashed Browned Potatoes
Cut three good sized potatoes into very small dice ; season with
salt and pepper. Put two tablespoonfuls of butter into a frying pan;
when melted and hot add th e chopped potatoes. Stir until the pota­toes
are well mixed with the butter and have begun to be heated.
Then push the potatoes over to one 3ide of the pan and k eep over a
moderate fire, without stirring. for fifteen or twenty minutes. The
potatoes should form together and brown in the shape of an omelet.
When ready to serve. loosen them from the pan by carefully slipping
a knife under th em ' put a small platter over the pan and turn it upside
down so that the potatoes will come out in a roll upon it. Cl1opped
parsley may be added just before turning, if desired.
Creamed Potatoes
fhe best result is obtained by us ing freshly-boiled potatoes, stew­ing
or creaming them while wa·rm . This, however, is rarely done, as
for breakfast potatoes boiled the day before are usually to be warmed
over. Chop the potatGes in small dice, and to every pint of potatoes
make a pint of cream sauce as follows : Melt one tablespoonful of
butter, add one tabl espoonful of flour. Mix until smooth. Add two
cupfuls of good milk, or. better, one cupful of milk and one of cream. Stir
until the butter and flour a re well mixed with the liquid, th en add the
potatoes. Put on the back pa rt of the stove, and cook slowly, stirring
only occasionally, and then with care, until the potatoes have nearly
absorbed the milk. If stirred often or vigorously the potatoes will
become mashed and pasty. yet care must be taken that the milk does
not scorch. Season, just before serv:ing with salt, pepper and a table­~
poonful of chopped parsley. If the salt be added to the potatoes
before cooking in the milk it often curdles it.
Baked Potatoes
Select smooth potatoes of uniform size; wash well. Bake until
done in a hot oven, the length of time depending upon the size and
age of the potato. New potatoes should be done in from twenty to
thirty minutes, and fur old potatoes the oven should be sufficiently h0t
to bake in from thirty to forty-five minutes. When t esting, press
44 THE ENTERPRISING HOUSEKEEPER
them, but do not pierce with a fork. Potatoes should not only bake
quickly, but should be served as soon as th ey are done, as standing
makes them watery.
Potato Cakes
2 cupfuls of mashed potato 2 tabl espoonfuls of cream or milk
Yolk of one egg Salt and pepper to taste
Beat the yolk of the egg light and add to the mashed potato with
the salt and pepper. Add the cream if necessary only, for if the mashed
potato be suffic iently moist th e cream will make it impossible to
handle. When well mixed form into small, flat, round cakes, and saute
in hot fat or dripping.
Potato Puffs
1 cupful of mashed potato I egg
1 teaspoonful of butter ~ cupful of cream or milk
Salt and pepper to taste
Beat the egg light without separating and melt the butter. Add
to the mashed potato with the cream or milk. Season and beat until
quite light. Fill greased popover pans half full of the mixture and
brown in a quick oven. T a ke out carefully with a limber knife or
spatula and serve at once on a heated dish.
Potato Border
1 ~ cupfuls of mashed potato Yolk of one egg
The mashed potato may be cold or warm, but in either case it
should have been mashed with butter and milk as usual. Mix the
potato with the egg yolk, beat en light, and season with salt and
pepper. Press it into a well greased border mold and bake twenty
minutes in a moderately hot oven. Let it stand in the mold for five
or ten minutes before attempting to turn out.
Rice Border
1 cupful of rice 3 cupfuls vf stock or water
~ t easpoonful of salt
Add the salt to the stock or water and bring to boiling point.
Add the rice carefully so as not to stop the boiling, and let it boil hard
for twenty-five minutes. Stand the saucepan on the back of the stove
for twenty minutes and, if the rice has not then absorbed all the liquid,
drain. Press into a well-greased border mold and bake in a moderate
oven for ten minutes, or long enough to permit the rice to form. Turn
out and serve as a garnish.
THE ENTERPRISING HOUSEKEEPER 45
SALADS
There is, p erhaps, no di sh which adds more to the luncheon or tea,
than a nicely prepared salad. In many households a salad is cons id­ered
an expensive dish-something too good for family use, to be
reserved for" company." This is a mi sta k e, for her e, as elsew h ere,
the " left-overs" may be made to take th eir place and form appetizing
dishes. Cauliflower, celery, peas, beans, sp inach, cabbage, p otatoes,
beets, asparagus, tomatoes, the various greens, such as lettuce, corn
salad, chicory, d andelions, cresses, a ll these and more may be used
;. separately or in combination for salads .
While nearly all meats, vegetables and fruits may be served as
sabds, the dressings are limited in kinds. Not only does the meat,
vegetable or fruit to be used determine the mode of dressing, but the
part the salad is to play in the meal has a lso something to do with it.
If the salad be the main dish at luncheon or tea, it must be substantial
and satisfying; but if it be but an accessory it should be simple and
refreshing, an appetizer only.
Meat salads, occasionally fish and less oft en some few vegetables
are dressed with a mayonnaise ; green vegetables are served with a
French dressing. Fish, egg and meat salads a re greatly improved by
ma rinating, and for fish this first dressing should be acid. Green
salads are wilted by rema ining-any length of time in the dressing, but
many vegetables need to be marinated for flavor.
Mayonnaise Dressing
Before beginning the dressing, chill the plate, eggs and oil, even
the fork. Put the yolks of two eggs, carefully freed from the whites,
in a soup-plate; add one-half of a teaspoonful of salt and stir with a
s ilver fork until the yolks are well broken and mixed; add the oil , drop
by drop, at first, being careful to always stir in the same direction.
Add a drop of vinegar when needed, that is, when the oil and eggs
show globules of oi l, or, to use the common expression , the emulsion
looks oily. As the mixture becomes thick, the oil may be added faster,
always stirring, not beating, and add ing onl y s uffi cient acid to keep the
dressing from separctting. Two eggs will easily take a p int of oil.
Season with salt and red pepper, and lemon juice, if desired or neces­sary.
When finis hed, the dressing should be thick and smooth and a
46 THE ENTERPRISING HOUSEKEEPER
perfect mayonnaise should not be strongly acid, as that destroys the
flavor of the oil.
French Dressing
Use two-thirds oil to one-third vinegar. For every tablespoonful
of vinegar and three of oil take one-half of a. teaspoonful of salt and
one-fourth of. a teaspoonful of black or white pepper. Mix the salt
and pepper with the oil and add the vinegar slowly, stirring all the
while, until it becomes white and a little thickened. The dressing
must be used or served at once or it will separate.
To MARINATE is to cover with French dressing and allow to stand
two or three hours. When ready to serve, the dressing not absorbed
should be drained from the meat or vegetable marinated and the salad
mixed with the dressing to be used.
Boiled Dressing
2 eggs I cupful of vinegar
I teaspoonful of salt Ji teaspoonful of pepper
Ji cupful of butter % teaspoonful of sugar
Beat the eggs light without separating; add the vinegar, salt,
pepper, sugar and butter melted. Mix well and put over hot water.
Stir constantly until the dressing is thickened; cool and serve. If too
thick, thin with cream or olive oil, as desired.
Russian Salads
A Russian salad is but a mixture of cold, chopped meats, and may
be varied at will to suit the taste, or the exigencies of the situation.
Beef, ham, tongue, chicken, lamb, mutton and veal' may all be mixed
after being finely chopped, but it rarely happens in the home that all
these meats are on hand. A mixture of chicken, ham and tongue, with
111ushrooms and anchovies, may be served on lettuce with a French
qressing or sauce Tartare. Roast beef with anchovies make a very
good salad, and veal, turkey or chicken with tongue another. Small
pieces of cold game may be used a n'd are d elicious with a sauce
T artare.
Macedoine Salacls
These are mixtures of vegetables and, as with the Russian salad,
the mixture d epends upon what you have on hand. Carrots, turnips,
string beans and peas; asparagus tips with string beans; cauliflower
and cresses; potatoes and beets; every little thipg counts if used with
THE ENTERPRISING HOUSEKEEPER 47
care. A vegetable salad needs to be dressed carefully that it may look
well, and the vegetables should not be broken into too small pieces.
Tomatoes may be stuffed with finely chopped meat mixed with a
mayonnaise, or chicken and celery chopped and dressed together.
Pickled lambs' tongues may be chopped and mixed with one-half
of a cup of spinach or greens, and d ressed with French dre95ing
·• Pieces of cold fish, even smoked and salt, may be utilized.
II
Eggs may be stuffed with seasoned, chopped meat, and when served
as a salad make a hearty and appetizing summer luncheon dish.
Water cress and cabbage shredded together and dressed with a
French dressing make an especially palatable salad. A mixture of
one-third dandelion with two-thirds lettuce make another, an·d the
celebrated Waldorf salad is but apple and celery chopped together
and served with a French dressing delicately flavored with onion.
Chicken Salad
Chop cold, cooked chicken meat into even sized pieces, not too
small. Select the tender stalks. of celery, as the outer tough pieces
will spoil the salad. Wash, scrape and chop into small pieces. For
every two cupfuls of chicken meat take one cupful of celery. Marinate
the chicken and keep in a cool place until ready to serve. Mix with
the celery. For every quart of salad take one cupful of thick mayon­naise
dressing, mix gently with the salad, leaving sufficient to use as a
garnish with lettuce leaves or celery tops.
Lobster Salad
Cut the boiled lobster meat into as even pieces as possible. Mari­nate
and put in a cool place until wanted. vVhen ready to serve,
mix with shredded lettuce leaves and mayonnaise dressing in the pro­port
ion of one-half cupful of dressing to every p int of salad. Serve
on curly lettuce leaves, garnished with the dressing and the powdered
coral of the lobster if desired . Fish salads of any description should
be served at once after mixing.
Cold Slaw
Select a firm cabbage and shred very fine. Mix with a boiled
dressing while the latter is hot and put away to coor. Serve when
cold. Or the cabbage may be shredded and mixed with French
dressing.
48 THE ENTERPRISING HOUSEKEEPER
SANDWICHES
Sandwiches may be made of white, whole wheat, Graham or brown
bread with any kind of meat, fish, salad, eggs, some vegetables, jams or
chopped nuts, and spread with butter or mayonnaise dressing. The meat
used in sandwiches should be chopped fine, not cut in slices, first for
convenience in eating and serving, and secondly, because in this form
only is it possible to properly season the sandwich. Fish should be
flaked very fine with a fork, and mixed to a paste with the seasonings.
The bread should not be too fresh to cut well, nor will actually
stale bread make good sandwiches. It is best when about a day old,
should be of fine grain, and be trimmed to good shape before the sand­wiches
are cut.
The crusts should not be left on, but removed, dried and put
through the chopper for crumbs. The butter must be absolutely fresh
and good, for in softening, t'hat the bread may be properly spread,
any foreign flavor or odor will be brought out. For meat, fish, salad,
and egg sandwiches the bread should be cut in squares, oblongs or
triangles; for jam and nut sandwiches it is usually cut round.
Meat Sandwiches
It is usually better to spread the bread with butter before cutting
off each slice. This is not necessary when mayonnaise dressing is
used. Chop the meat fine, season to taste with salt, pepper, chop­ped
parsley, mustard if desired, onion or celery extract, or any of the
various seasonings. Moisten, if necessary, with stock or cream, or mix
,_,ith a small quantity of mayonnaise dressing. Spread the sandwiches,
put together and serve.
The white meat of chicken or turkey, or veal, after being chopped,
may be pounded to a paste and mixed with equal quantities of the
yolks of hard-boiled eggs, mixed smooth with cream or melted butter.
Season to taste.
Egg Sandwiches
Chop the whites of the hard-boiled eggs very fine. Mix the
yolks smooth with well-seasoned mayonnaise ui o~ing, add the whites,
and spread on the bread.
THE ENTERPRISING HOUSEKEEPER 49
Decuiled Ham Sandwiches
I cupful of cold boiled ham Yolks of two hard-boiled eggs
I teaspoonful of lemon juice 7{ teaspoonful of mustard
3 teaspoonfuls of melted butter.
Choo the ham fine. Rub the yolks of the eggs smooth with the
butter, mix with the ham, mustard and lemon juice, and season to
taste. Sp1 ::ad on thin slices of bread. Fold together or roll.
Fish Sandwicnes
Fresh fish should be flaked fine, seasoned with salt and pepper,
chopped pickle, lemon juice, celery or onion extract, and mixed with
mayonnaise dressing, or moistened with a sauce.
Anchovies, sardines or salt fish are better pounded to a paste and
moistened with lemon juice.
Vegetable Sandwiches
These are very refreshing with cold meats. Tomatoes, cucumbers,
lettuce and water cresses are most commonly used .
Tomatoes or cucumbers should be chopped and mixed with a
mayonnaise. Spread the bread with butter, cut delicate slices, and
spread with the vegetable. Put together and serve.
Lettuce and water cress should be shredded. Spread the bread
with mayonnaise, and mix the lettuce or water cress with a French
dressing.
Vegetable sandwiches should be served as soon as possible after
tnaking.
Cheese Sandwiches
Grate the cheese fine. Rub it to a paste with melted butter,
season with salt and pepper, and spread on the sandwiches.
Sweet and Nut Sandwicnes
These may be made with marmalades, jam or jellies, anything
which will spread without running. Boston brown bread is generally
used br ~out sandwiches. Chop the nuts very fin e or pound them to a
paste, and spread on thin slices of bread. Lemon juice or extract
fh·mrings may be used if desired.
60 THE ENTERPRISING HOUSEKEEPER
The Enterprise
Cherry Stoner
We recommend our Cherry
Stoner particularly to those desir­ing
rapid work. It can be adjusted
by thumb screw~ to adapt it to the
different sizes of cherry stones.
No. 12, $l.OO
No.1, Japanned, 60 cts.
No.2, ~Tinnc:d"'{DU 75 cts.
The New
Cherry Stoner
.II@'"' TINNED~
Our new Stoner is intended
for stoning Cherries with the least
possible cutting or disfiguring.
Every housewife will appreciate
this for preserving purposes.
Directions sc:nt with each machine
THE ENTERPRISING HOUSEKEEPER 51
CJJESSERTS
The most nourishing and easily digested desserts are those made
of eggs, milk or cream, cereals and fruits. Pie is a national dish, and
a Thanksgiving dinner a mockery without the creamy pumpkin or rich
mince pie; but those d esserts which have a place at the family or
formal luncheon a re the d elicate puddings, delicious creams and frozen
dainties of which there seem to be endless variations.
Here again the " left-overs" need to be taken into account. Stale
bread and cake, a little jelly, a half cup of preserved or fresh fruit,
one orange, a few chopped nuts, these and more are invaluable to the
thoughtful cook.
In the recipes given it has been impossible to avoid stating certain
quantities, which are invariable only in the relations of liquids to
solid matter. . Keeping the amounts of cream, gelatine, etc., the same ,
a cup of crushed strawberries will often make as good a Bavarian
Cream as the amount the usual recipe calls for. A mixture of berries
may often be used when there is not enough of one kind, especially in
making jellies.
Nuts and fruits for use in neams should be put through the
chopper. When only the juice is desired, as for use in a jelly, the fruit
should be put through the press. Usually, for the Bavarian or
frozen creams, however, the pulp is also used, and this, unless properly
crushed, forms in Jumps, icy and unpleasant. Put the fruit through
the food chopper, and it will blend as it should.
J ellies should be clear and brilliant, and made with the sufficient
gelatine to keep their form only. In summer a given amount of liquid
requires more gelatine than in winter, and some fruit juices take more
than others.
Eng llsft Plum Pwfdlng
I pound of flour I pound of raisins
I pound of currants I pound of suet, chopped very fine
~ pound of sugar I teaspoonful of baking powder
}:\ pound of candied lemon peel, chopped fine
I nutmeg; little cinnamon
Sift the flour, baking powder and salt separately, then together.
When well mixed, add sufficient cold water or milk to make a batter
52 THE ENTERPRISING HOUSEKEEPER
just thick enough to spoon into the mold. Leave room for it to
raise. Cover closely and boil from four to six hours.
Fig Pudding
I cupful of suet 2 cupfuls of bread crumbs
I pound of figs I cupful of sugar
3 eggs 2 cupfuls of milk
Wash, pick over the figs and chop. Chop the suet. Beat the
eggs light without separating. Mix all the ingredients thoroughly,
tUn'l into a well-greased mold, cover and boil three hours. Serve hot.
Cherry Pudding
I tablespoonful of butter ~ cupful of sugar
2 cupfuls of sour milk I quart of cherries
I egg ~ teaspoonful of soda
2 cupfuls of flour, or enough to make batter as thick as for cake
Stone the cherries. Beat the egg light without separating, add
the sugar gradually and, when light, the butter, melted. Dissolve the
soda in a littie warm water, add to the sour milk, and add this to the
batter alternately with the flour. Beat until light and smooth, add the
cher;ries, and bake for three-quarte rs of an hour.
Fruit Tapioca
2 tablespoonfuls of tapioca
2 cupfuls of milk
~ , cup of sugar
Pinch of salt
7'3 cup of cold water
Yolks of two eggs
I cupful of peaches
2 or 3 drops of vanilla
Soak the tapioca in the cold water for one hour. Put the peaches
through the press or chopper. Scald the milk, add the tapioca and
cook until clear. Add. the yolks of the eggs beaten light with the
sugar; cook for five minutes, take from the fire, add the fruit, salt and
vanilla. Mix well and cool. Other fruits or a mixture of several may
be used at pleasure.
Molded Farina
I cupful of milk 3 tablespoonfuls of farina
I cupful of strawberries ~ cupful of sugar
Scald the milk, add the farina and cook until it thickens. Add a
pinch of salt. Put the strawberries through the press, or chopper,
mix well with the sugar and add to the hot farina. If preserved f~uit
be used it will require no sugar. Let the farina stand until it begins
1'HE ENTERPRISING HOUSEKEEPER
to cool before turning into individual molds previously wet with cold
water. Serve with cream.
Plum Pudding jelly
}f box of gelati ne I ounce of chocolate or cocoa
I cupful of sugar 2 cupful s of milk
I cupful of raisins 7.( cupful of curra nts
7.( cup of s liced citron.
Cover the gelat ine with one-half of a cup of cold water and let
stand for half an hour. Put the raisins through the seeder. Carefully
clean the currants and s lice the citron. Cover the fruit with one
tablespoonful of orange juice or sweet wine. Scald the milk, add the
sugar and stir until dissolved . Melt th e chocolate over hot water and
add to the scalded milk . Dissolve the gelatine over hot water, strain
into the milk and remove from the fire. Let the pudding stand until
it begins to form before ac!:.!ing the fruit. Stir it gently until well
mixed and the jelly has fonned sufficient:y so the fruit will not settle to
the bottom. Turn into a mold previously wet with cold water, and put
away to harden . Serve with whipped cream.
Fruit Bacvarian Cream
Put the fruit, whether canned or fresh, through the fruit press, as
t his separates the juice and seeds without straining. In using canned
or preserved fruits, be careful as to the proportion of sugar, for if the
fruit be rich enough no additional sweetness will be required.
2 cupfuls of fruit juice }f box of gela tine
}f cupfu l of cold water I p int of cream
I tablespoonful of sherry, or
I teaspoonful of lemon juice mixed with one tablespoonftil or" orange juice
Sweeten to taste.
Cover the gelatine with cold water and let it soa-k for a half-hour;
dissolve over hot water. Add the gela tine, sugar and flavoring to the
fruit jui ~e , and stir until it begins to thicken. Add the cream, whip­ped
to <. stiff froth, and mix thoroughly, but without beating . Turn
into a mold previously wet with cold water, and put away to harden
before serving.
If the fru it juice be added to th e cream before it has begun to
thicken it is almost impossible to keep it from settling. Strawberries,
raspbe~ries, pineapple, peaches, apricots, and oranges are the fruits
generally used.
54 THE ENTERPRISING HOUSEKEEPER
Lemon jelly
% box of gelatine J.' cup of cold water
2 cupfuls of boiling water I cupful of sugar
J.' cupful of lemon juice I tablespoonful of sherry
)I{ cupful of orange juice.
Cover the gelatine with cold water and Jet it stand for half an hour.
Pour over it the boiling water, add the sugar and stir until the gelatine
and sugar are dissolved. Add the lemon and orange juice and the
wine; strain through a cloth or filter paper, if necessary. Turn into
a mold previously wet with cold water and put away to harden.
In making gelatine jellies a blending of flavors is usually more
acceptable than to use a single one. A wine jelly should have orange
and lemon juice in its composition, the flavor of the wine predomi­nating.
In orange jelly, the orange flavor should be strongest, and so on.
Strawberry, raspberry, sherry, pineapple and quince jelly all can
be made from the above recipe, modifying the amount of ingredi ents
accordingly. Cherries and pineapple will take more gelatine and no
lemon juice, or the jelly will be too acid. Strawberries need a tea­spoonful
of lemon juice only, raspberries and quinces require two.
Russian jelly
% box of gelatine
I cupful of boiling water
U cup of lemon juice
2 ta blespoonfuls of wine
J.' cup of cold water
I% cupfuls of sugar
J.' cup of orange juice
% cupful of canned or preserved
fruit or berries.
Put the berries, if fresh, through the press, and cover with one­half
cup of the sugar. Cover the gelatine with the cold water and let
it stand one-half hour. Add the boiling water, and when the gelatine
is dissolved, add the sugar, fruit juices and wine . . As soon as the
jelly begins to harden, whip with a wire beater until the whole mass
is frothy like snow pudding. Put away in mould previously wet with
cold water, to harden.
Frozen Pudding
I cupful of milk
Yolk of one egg
I% cu11fuls of sugar
I cupful of preserved fruit
I teaspoonful of vanilla
I pint of cream
I tablespoonful of cornstarch
I cupful of raisins
U cup of chopped nuts
Pinch of salt
THE ENTERPRISING HOUSEKEEPER 55
Scald the milk, add the sugar and stir until dissolved. Mix the
cornstarch with a little cold milk and add with the beaten yolk of the
egg to the scalded milk. Cook fully three-quarters of an hour, stir­ring
occasiona!.ly. Take from the fire, add the tiniest pinch of salt,
the vanilla, fruit and nuts. When cold, add the cream, whipped, and
freeze.
This recipe may be varied at will by the use of different fruits and
nuts, addition of citron, and the use of various flavors . Gelatine, one­half
of a box, may be used in place of the cornstarch, and the pudding
left to mold instead of being frozen.
Frozen Macedonia
I cupful of canned or prestrved pears
I cupful of canned or preserved plums
I cupful of canned or preserved cherries
I cupful of canned or preserved pineapple.
Drain the juice from the cherries; put the other fruits through the
press or chopper, and add the cherry juice. Sweeten to taste. If all
preserved fruits are used no more sugar will be needed, but add one­fourth
of a cup of cold water with two teaspoonfuls of lemon juice.
The addition of the water and lemon juice are needed to balance the
extreme sweetness of the preserved fruits, so sugar, water and lemon
juice must be added to taste in accordance with the fruits used.
Freeze the juice or pulp, and when nearly frozen beat in the
cherries. Pack and let stand at least an hour, longer would be better,
before serving.
Fruit Punch.
l-{ box of gelatine l-{ cup of cold water
2 cupfuls of sugar I cup of water
r <;upful of strawberry juice Juice of one orange
I cupful of j!lice of preserved peaches, cherries or pineapple
Juice of one lemon.
Cover the gelatine with the co:d water and let stand one-half
hour. Dissolve over hot water. Cook the sugar and water to a syrup,
which is until it spins a thin thread; take from the fire and add the
fruit ju·:ces and the gelatine. Turn at once into the freezer, but do
not begin to turn the freezer until the punch begins to freeze.
Let st~111d to rip en before serving. The fruits may be varied at
convenience.
56 THE ENTERPRISING HOUSEKEEPER
Currant lee
2 cupfuls of sugar I cupful of water
3 cupfuls of currant juice Whites of two eggs
2 tablespoonful s of powder ed sugar.
Boil the sugar and water together until it spins a thread. T a1<e
from the fire, add the currant juice and strain. Turn into a freezer,
and when chilled, begin to freeze. Whe n nearly frozen, add the whites
of the eggs beaten to a stiff fr oth, with the sugar. Freeze until quite
firm, pack and let stand to ripen before serving.
Pineapple Sherbet
2 cupfuls of water 2 cupfuls of sugar
I tabl espoon(ul of gela tine
1 pint of fresh, grated pineapple put through the press.
Cover the gF!atine with one tablespoonful of cold water and let it
stand for one-half hour; dissolve over hot water. Boil th e sugar and
water together for t en minutes, add the fruit juice and gela tin e, and
strain. Cool and freeze.
The porportion of water to fruit juice is smaller in sherbets than
in water ices, and the addition of the gelatine gives a light and smooth
consistency not d esired in an ice. Any fruit juice may be used in
making a sherbet with the above proportions ; strawberry, raspberry,
pineapple and orange juices being those most generally preferred.
Fruit lee Cream
Put the berries through the press and use in the proportion of one
cupful of juice to every quart of cream or custard. Sweeten to taste.
Either canned or fresh fruit may be used, such as p eaches, strawber­ries,
raspberries, pineapples, apricots, etc.
All fruit creams or any froz en mixture in which a variety of flavors
are used must stand to rip en and blend before serving. From two to
four hours is the usual time required.
Macaroon, almond, walnut, cocoanut or brown bread ice creams
are made with the proportions of two cups of any of the above to one
quart of cream.
The macaroons and brown bread should be stale and pulverized
by putting through the meat chopper. The nuts may be chopped in
the same manner.
THE ENTERPRISING HOUSEKEEPER 57
Raisin
Removes
every seed
without
waste.
A child
can
operate it.
The Enterpri~e
and Grape · Seeder
..-TINNED'"'li:O.
Seeding
raisins
a pleasure
since the
introduction
of this
marvellous
little device •
No. 36-Size for families, $ .85
Will seed a pound in five minutes
No. 38-Size for bakers, hotels, etc., $2.50
Will seed a pound in one minute
After fastening the Seeder to the table, set the rubber roller moder­ately
tight against the toothed cylinder by means of the thumb screw
(marked A). · Be careful to see that the roller turns freely on its shaft.
Wet the raisins and feed into the hopper, turning the crank at the
same time. Remember the hopper must not be filled, but the raisins
sprinkled in only so fast as the roller will grasp them, which means
only two or three at a time.
If too much pulp comes with the seeds the rubber roller is not
tight enough against the cylinder.
The surface of the roller should be kept clean and free from sugar,
in order that the seeds may be extracted without wasting the pulp of
the raisin.
58 _THE ENTERPRISING HO,USEKEEPER
When the crank sticks or "turns hard" while in use, wash the
machine by loosening the thumb screw and holding the Seeder under
a stream of hot water. It is an accumulation of sugar from the raisins
which causes this sticking, and the hot water dissolves and washes it
away.
After using, clean in the same manner; loosen the thumb screw
and hold the machine under a stream of hot water and turn the crank
backward and forward. Wipe and dry thorottglzly before putting
away. Too mu-::h emphasis cannot be laid upon this point with all
household utensils and machinery. After using and cleaning, utensils
must be thoroughly dried.
If, after not having used the Seeder for a few days, the crank turns
hard or will not turn at all, wash as above, as the trouble is caused by
the sugar from the raisins sticking to the working parts.
PASTRY
Raisin Pie
I lemon I egg
I cupful of sugar I tablespoonful of flour
Y. cupful of raisins.
Select large, soft raisins, and seed. Cover with one cupful of cold
water and soak two hours. Beat the egg until light with the sugar, add
the juice and grated rind of the lemon and mix with the flour. Add the
raisir.s and water in which they have been soaking, and cook until the
_mixture thickens. Bake in two crusts.
Cocoanut Pie
4 tablespoonfuls of sugar 2 tablespoonfuls of corn starch
2 cupfuls of milk 2 eggs
}( cupful of cream Y. of a cocoanut
Y. teaspoonful of vanilla.
Grate the cocoanut. Scald the milk ; beat the yolks of the eggs
1.ight with the sugar, add the corn ~tarch and mix with the scalded
milk. Cook and stir until it thickens, take from the fire, add the
cream and the cocoanut and put away until cool. Beat the whites of
the eggs to a stiff, dry froth, add to the custard with the vanilla. Bake
the bottom crust, brush it over with the white of egg, put in the
custard and brown in a quick oven. Let the pie cool before serving.
•
THE ENTERPRISING HOUSEKEEPER 59
Cherry Pie
I quart of cherries I~ cupfuls of sugar
I tablespoonful of flour.
Stone the cherries saving all the juice. .(\dd the sugar and . the
flour and stir until well mixed. Fill the pie plate, lined with pastry,
cover with the upper crust and bake. When canned cherries are
used,_take only half the iuice to the same amount of cherries, sugar
and flour.
Pineapple Pie
I cupful of powdered "sugar 2 eggs
~ cupful of butter I small pineapple
Grate the pineapple. Beat the butter and sugar together until
creamy, add the beaten yolks of the eggs and the pineapple. When
well mixed, add the whites of the eggs beaten to a stiff, dry froth,_
mix lightly and turn into the pie plate. Bake with an under crust only ..
M.ince Meat
2 pounds of lean beef I pound oj suet
I quart of apples, measured after chopping
3 cupfuls of raisins I cupful of currants
~ pound of citron 7.( cupful of candied fruit
7.( cupful of candied orange peel 7.( cupful of candied lemon peef
~ cupful of molasses I cupful of sugar _
Grated rind and juice of I lemon Grated rind and jui t~ of {"Orange
2 teaspoonfuls of salt I teaspoonful of 'Cinnamon .,, .. '
.~. t easpoonful of cloves ~ teaspoonful of allspice : • .. ,• .. ..
~ cupful of brandy ~ cupful of sherry
I cupful of cider .
. Chop the beef and suet very .fine, and mix.. Add the chopped
apples. Seed the raisins, chop the candied fruit, candied -lemon · and
orange -peel, and slice the citron. Add to the meat and suet with the
currants, spices and salt. Mix and add the sugar, molasses, ·fe'mon .
and orange juice; when well mixed add the brandy, sherry and cider.
It should stand several days before using to ripen or blend, and should
keep all winter. Two cupfuls of hard cider may be used in place of
the brandy and sherry, and the quantities of beef, suet and · appl_es.
may be doub,led to the amount of fruit given if desired. . If this is.
done, be careful to add sufficient.moistening, and remember that . the­liquor
is added to keep the minGe-meat, not especially for flavoring.
as the quantity is so small that this is disseminated in cooking. - - .,
60 THE ENTERPRISING HOUSEKEEPER
The Enterprise
Fruit~ Wine and jelly Press
tt)'>TINNED"'U
No. 34, $3.00
The illustration represents the Combination Fruit Press in opera­tion.
Its principle is very simple; it is easily operated and saves
rehandling, as it extracts the juice and ejects the skins and seeds
~n one operatic:>n.
It may be used for many purposes, such as making wines, jellies
and fruit butters from grapes, strawberries, raspberries, blackberries,
gooseberries, currants, quinces, pineapples, etc.
The dryness of pulp or refuse may be regulated by means of the
thumb screw at the outlet.
Whe~ ready to use, loosen the brass adjusting screw at the
end (left) of the cylinder, so that the opening is fr ee. Begin to press
the fruit by turning the crank, and as the pulp reaches this opening,
slowly tum or adjust the screw until the pulp is of the dryness
desired.
When using grapes or currants it is not necessary to stem them,
and for the grapes it is advisable not to do so.
After using the press, wash with clear hot water and a brush,
wipe and dry thoroughly,.
THE ENTERPRISING HOUSEKEEPER 61
FRUIT BEVERAGES
Lemonade
Squeeze the juice from the lemons, cut them in small pieces and
cover with sugar. Let stand at least an hour, then press out the juice
the sugar has extracted. The volatile, aromatic oil of lemons and
oranges is in their skins, and twice as much lemonade of a better
quality can be made in this wa:Y than by the use of juice alone.
Boil one-half of a cup of ~ugar with one-fourth of a cup of water
until it spins a light thread. Take from the fire, add one cup of lemon
juice and the juice and sugar from the skins. Add water and sugar to
taste and serve ice cold.
Pineapp{e Lemonade
I cup of sugar I cup of water
I cupful of canned pineapple Juice of two lemons
Boil the sugar and water until it spins a light thread. Put the
pineapple through the fruit press and add to the syrup with the
juice of the lemons. When ready to serve, add water and sugar, if
needed, to taste. Serve ice cold.
Fruit Punch
2 cupfuls of sugar I cupful of water
~ cup of orange juice ~ cup of lemon juice
I cupful of strawberry juice I cupful of pineapple juice
~ cup of Maraschino cherries.
Boil the sugar and water to a syrup, and add the fruit juices.
Let stand twenty minutes, strain and chill. Add the whole cherries.
Sweeten or weaken, if necessary, to taste, and serve ice cold. It will
rarely need reducing with water unless the juices of preserved fruits
have been used.
Cherry Syrup
2 cupfuls of granulated sugar 2 cupfuls of cold water
2 cupfuls of cherry jui ce.
Stone the cherries. Dissolve the sugar in the water, add the
cherries and their juice, and cook for ten minutes. Take from the fire
and put through the press. Retu;n to the fire and boil until a thick
syrup is formed. Seal when hot. Serve with shaved ice, thinning
with cold water to taste.
Raspberry, strawberry, pineapple and blackberry syrup may be
62 THE ENTERPRISING HOUSEKEEPER
made in the same manner. When berries a re used, it is better to put
first through the press and strain before cooking.
CJ3lackherry Cordial
To one quart of blackberry juice, extracted by the fruit press,
take
2 teaspoonfuls of ground cloves 4 teaspoonfuls of ground cinnamon
I teaspoonful of mace I teaspoonful of allspice
I quart of syrup, made. as directed.
Add the fruit juices and spices to the syrup and boil until a syrup
is formed . Take from the fire and cool. vVhen cool add one pint of
brandy to every quart of fruit juice used ; strain through a muslin
bag, bottle and cork.
Raspherry Snruh
For every cupful of fruit juice take one-half cupful of cider vine­gar
and two cu pfuls of sugar. Put the fruit jui ce, sugar and v inegar
over the fire, stir until the sugar dissolves and boil to a thick syrup.
Skim, if necessary, strain and bottle.
All fruit juices are used in the same manner. When served, allow
one-fourth cupful of syrup to three-fourths cupful of ice water. Should
the syrup be too thin, do not adhere to this proportion of water.
Taste is the best guide.
Elderhlossom Wine
1 quart of elderberry blossoms
9 pounds of sugar
I yeast cake
The blossoms should be picked
3 gallons of water
3 pounds of raisins
X cup of lemon juice.
carefully from the stems and
the quart measure packed full. Put the sugar and water together
over the fire, stir until the sugar is dissolved, then Jet it come to a boil
without stirring. Boil five minutes, skim , and add the blossoms. As
soon as the blossoms are well stirred in, take from t he fire and cool.
vVhen lukewarm add the yeast dissolved in lukewarm water and the ,.
lemon juice. · Put in an earthen jar and let stand six days, stirring
thoroughly three times daily. The biossoms must be stirred from the
bottom of the jar each time. On the seventh day strain through a
cloth and add the raisins, seeded. Put in glass preserve jars and
cover tightly.r Do not bottle until January.
THE ENTERPRISING HOUSEKEEPER 63
The Enterprise Ice Shredder
For Shaving Ice Coarse or Fine
No. 33, Il@"'Tinned~
No. 34, Nickel-Plated,
50 cents
$f.25
Our Ice Shredder is operated by simply drawing the blade over a
piece of ice, the pressure applied producing fine or coarse pieces, as
desired. No necessity for taking the ice out of the refrigerator, as the
cup can be filled from the side, end or top of a cake of ice without
disturbing anything or wetting the hands. Its use will be appreciated
for Fruits, Drinks, Oysters and Clams on half-shell, Olives, Celery,
Radishes, Iced Tea, Sliced Tomatoes, etc., and many purposes in the
sick-room.
64 THE ENTERPRISING HOUSEKEEPER
JELLIES AND RELISHES
There is no " royal road " to nice things. To have tlieru the
housekeeper must take time and trouble, and yet much of both she
can save herself by the use of proper utensils. Good preserves, jellies
and pickles may be purchased, but they cost less and are usually
better when made in the house. This is especially true when the best
use is made of materials and utensils. With cherry and raisin stoner,
meat chopper and fruit press, spice m!ll and canner the labor of the
canning season is greatly lightened.
The richest juices of any fruit lie immediately under the skin and
around the core. Here, also, is the gelatinous principle, without which
the fruit cannot jeily. The housekeeper peels her fruit, because the
jelly is apt to be less cloudy if she does so, but by so doing she loses
the best of her fruit, and if a fruit press be used the jelly should be
perfectly clear.
Apple jetty
Select firm, well-flavored, slightly-tart apples. Cut in quarters
and remove any blemishes. To every dozen good-sized apples take a
pint of cold water and a slice of lemon. Put together in the preserve
kettle and boil twenty minutes. Count the time from when it begins
to cook. Take from the fire, put through the press and measure the
juice. To every pint of juice take one pound of sugar. Cook for
twenty minutes, test, and if it jellies, put in the glasses. Different
kinds of apples take varying times of cooking.
Currant jetty
To make good jelly, currants must be picked when they are just
ripe and just right. Wash the currants in clear cold water, removing
leaves, twigs, etc., but do not stem. To ten pounds of currants take
one pint of water, and put over the fire in a preserve kettle. Stir until
they are heated through, breaking the skins and partially mashing
them. Take from the fire, put through the press without stemming,
and strain the expressed juice through a jelly bag. For every pint of
juice take a pound of the best granulated sugar; add to the cold juice
and put over the fire . Stir only until the sugar dissolves, for if stirred
after it begins to boil it toughens the jelly. Boil twenty minutes,
skimming carefully when necessary. Stand the tumblers on cloths
THE ENTERPRISING HOUSEKEEPER 65
wet in cold water, fill to the brim with the hot jelly, and let them
stand from thirty-six to forty-eight hours before covering.
Quince ]e[[y
Wipe the fruit and remove the stems. Cut out any unsound parts
and cut the fruit in pieces. It is net necessary to core or peel when
the fruit press is used, as this expels the coarse portion at the same
time it extracts the juice. Both the seeds and skin contain a large
amount of gelatinous matter which a ids in making the jelly. Strain
the juice, measure, and to every pint take a pound of the best granu­lated
sugar Boil the juice twenty minutes, skimming when necessary.
Add the sugar, stir until it is dissolved, and boil until the juice jellies.
Crab Apple jelly
Follow the recipe for Quince Jelly.
Preser<ued Cfterrles
The best flavored cherry for preserving is the Morello. To every
pound of cherries allow one pound of granulated sugar. Stone the
cherries, cover with the sugar, and let stand in a cool place over night.
In the morning put in the preserving kettle over the fire, and cook
slowly without stirring until the fruit is soft and the syrup clear.
Skim carefully and put in jars.
Preser<ued Pineapple
Pare the pineapples and put them through the chopper Take
three-fourths of a pound of sugar to every pound of fruit. Mix well
and let stand in a cool place over night. In the morning cook slowly
until the fruit is tender and the syrup clear. Skim carefully and put
in the jars.
Peach Butter
To every pound of peaches, weighed after peeling and stoning,
allow one-half pound of sugar Pare and stone the peaches, which
should be very ripe and mellow; cut in pieces and put through the
press. Put over the fire in a porcelain kettle; let the pulp heat slowly
and ~:ook, stirring occasionally until it is of the consistency of manna­lade.
Add the sugar, stir until it is dissolved, and cook rapidly for
fifteen minutes. Place the kettle on the back part of the stove, where
66 THE ENTERPRISING HOUSEKEEPER
the butter will not become cooled until it is quite solid. Pack in jars
or tumblers while hot.
A pple Butter
Pare and core the apples, cut in pieces and put through the press.
To every pint of apple pulp t a ke one quart of new, sweet cider. Cider
not more than two days old will make the best apple butter, used with
·t art apples. Boil the cider down one-half; then measure, us ing in the
proportion g iven above. Add th e apple pulp and cook very s lowly
-stirring often. When it begins to thi cken, sweeten to taste with
brown sugar Stir until the sugar is entirely d) ssolved; cook until the
b utter is the d esired consistency-that of soft jam ; pack in jars or
tumblers while hot, and keep in a cool place.
If preferred spiced , allow the following quantities: To every five
-quarts of apple pulp, one t easpoonful each of ground cloves, allspice
.and cinnamon.
Grape Catsup
5 pounds of ripe grapes 2 cupfuls of vinegar
2 ~ pounds of brown sugar 2 teaspoonfu ls of salt
I t ablespoonful of pepper 2 blades of mace
I tablespoonful each of whole cloves, cinnamon and allspice.
Put the grapes through the press, add the s ugar, vinegar salt and
-spices. Boil until thick as ord inary catsup, remove the whole spices,
.and bottle while hot.
Mushroom Catsup
To each pint of mushroom liquor, ta ke
~ ounce of pepper corns 7.( ounce of allspice
7.( ounce of green g inger root 7.( ounce of cloves
I blad e of mace.
The fresh mushrooms should be used . Look them over carefully
.and put in an earthern jar with alternate layers of salt. Let stand for
twenty-four hours in a comparatively warm place. Put the mush­r
ooms through the fruit press. Cut the ginger root in small pieces.
Measure the mushroom liquor and add the pepper corns. Simmer
f orty minutes ; add the spices and boil for fifteen minutes. T ake
from the fire and cool. When cool, strain through a cloth, bottle and
,seaL
THE ENTERPRISING HOUSEKEEPER 67
Indian Chutney
2 quarts of tart apples 2 quarts green tomatoes
I pound of raisins I small onion
3 cupfuls of brown sugar 3 cupfuls of vinegar
2 cupfuls of lemon juice ~ cupful of salt
I teaspoonful of Cayenne pepper 1 ounce of ginger
Pare and core the apples and put through the food chopper.
Chop the tomatoes and onion in the same manner Sto!le the raisins.
Mix the apples, tomatoes, raisins and onion with the other ingredients,
and put away in an earthern jar over night. In the mcrning set the
jar in a kettle of cold water. Let the water slowly heat. Boil six
hours, stirring now and then. Put in preserve jars and seal.
Chopped Pickles
~ peck of green tomatoes ~ peck of small onions
I cupful of salt 3 quarts of vinegar
2 pounds of sugar ~ pound of white mustard
:2 tablespoonfuls each of allspice, cloves, cinnamon, ginger and celery
seed
~ teaspoonful of red pepper.
Slice and chop the onions and tomatoes, cover with the salt and
let them stand over night. In the morning drain thoroughly, put in a
sauce-pan, cover with one quart of the vinegar and boil fifteen minutes
Drain and put the sugar, mustard, pepper and spices in the remaining
two quarts of vinegar over the fire. As soon as the vinegar boils, add
the chopped tomatoes and onions, and boil ten minutes. Take from
the fire and put in glass jars while hot. The quantities given above
will make six quarts.
Chili Sauce
8 quarts of ripe tomatoes I~ quarts of vinegar
I pound of brown sugar I quart of small onions
I cupful of salt X' cupful of horse radish
I ounce of cloves I ounce of celery seed
I ounce of cinnamon I ounce of allsp ice
I teaspoonful of ground mustard I teaspoonful of black pepper
I red pepper
The tomatoes should be measured after being peeled and chopped.
Put them in a saucepan over the fire and simmer one hour Chop the
onions, grate the horse radish and grind the spices. Mix all the
ingredients given with the tomatoes, simmer for one hour and seal
while hot in large-necked bottles.
68 THE ENTERPRISING HOUSEKEEPER
Enterprise Spice Mills
No. 00, $t.25
Weight
Height
6Jbs.
9 inches
No. O, $t.50
Weight
Height
6 lbs.
II~ inches
No. oo is a Side Mill, and is intended to be screwed to the wall,
dresser or any other convenient place in the kitchen.
No. o can be clamped to a table or bench.
The saving housekeeper will use a Spice Mill for many reasons.
Whole spices are not often found adulterated; when ground spices are
purchased, one takes her chances. Ground spices lose their strength,
just as coffee does. Nos. o and oo are the proper sizes to select for
the home, and the fine or coarse grinding may be regulated as in the
Coffee Mill-by means of the thumb-screw.
THE ENTERPRISING HOUSEKEEPER
Suggestions for Bre.a.kfast and Luncheon
Omelets
Fried Eggs
Baked Eggs
Boiled Eggs
Shirred Eggs
Stuffed Eggs
Creamed Eggs
Poached Eggs
Deviled Eggs
Scrambled Eggs
Beauregard Eggs
Eggs a Ia Bechamel
Bouillon
Turkey Soup
Oyster Broth
Puree of Clams
Puree of Vegetables
Black Bean Soup
Mock Bisque Soup
Cream Soups
Egg Salad
Fish Salad
Potato Salad
Celery Salad
Fruit Salad
Chicken Salad
Lobster Salad
T omato Salad
Watercress Salad
Vegetable Salad
Turbot
Fish Hash
Fish Cutlets
Curried Fish
Codfish Balls
Finnan !-laddie
Broiled Mackerel
Broiled Sardines
Clam Fritters
Fried Oysters
Broiled Oysters
Creamed Oysters
Deviled Crabs
Broiled Lobster
Farcied Lobster
Lobster a Ia Newberg
Fried Mush
Fried Hominy
Baked Beans
Corn Oysters
Baked Potatoes
Creamed Potatoes
Fried Tomatoes
Stuffed Tomatoes
Broiled Tomatoes
Rice Croquettes
Hominy Croquettes
Macaroni Croquettes
Ckeese Ramakins
Cheese Fondu
Broiled Mushrooms
69
70 THE ENTERPRISING HOUSEKEEPER
Beef Hash
Beef Croquettes
Baked Hash
Hash on Toast
Corned Beef Hash
Boudins
Hamburg Steaks
Cannelon of Beef
Broiled Steak
Broiled Chops
Corned Beef Croquettes Broiled Chicken
Chicken il Ia Terrapin
Veal Souffle
Ham Puffs
Ham Toast
Broiled Ham
Lemon Pie
Cream Pie
Cherry Pie
Mince Pie
Fig Pudding
Chocolate Pudding
Cottage Pudding
Snow Pudding
Orange Pudding
Baked Apples
Stewed Pears
Baked Bananas
Veal Loaf
Liver and Bacon
Baked Custards
Caramel Custards
Italian Creams
Bavarian Creams
Russian Jelly
Coffee Jelly
Sherbets
Ices
Ice Creams
Cream Cake Pie
Washington Pie
Fruits
Sandwiches
Fruit Beverages
Relishes
THE ENTERPRISING HOUSEKEEPER 71
BREAKFAST MENUS
Fruit Quaker Oats
Baked Hash
Corn Bread Coffee
Ham Omelet
Muffins
Creamed Potatoes
Coffee
Fruit
Cracked Wheat
Minced Hash on Toast
Popovers
Hashed Brown Potatoes
Coffee
Fruit
Frizzled Beef Baked Potatoes
Rice Muffins Coffee
Ham Patties
Rolls
Fruit
Potato Cakes
Coffee
Fruit
Hominy
Broiled Tomatoes
Whole Wheat Muffins Coffee
Grape Fruit
vVheatena
Broiled Chops French Fried Potatoes
Rolls Coffee
Hominy
Melons
Poached Eggs
Waffles Coffee
Hamburg Steaks Stewed Potatoes
Griddle Cakes Coffee
Fruit
Cracked Wheat
Meat Sausages Potatoes Hashed
in Cream
Popovers Coffee
Fruit
Codfish Balls Bearnaise Sauce
Graham Gems Coffee
72 THE ENTERPRISING HOUSEKEEPER
LUNCHEON lriENUS
Scalloped Fish Cold Slaw
Brown Bre~d and Butter
Pineapple Pie
Turkey Soup
Veal Loaf Lettuce Salad
Bava ri an Cream
Chicken Croquettes, Bechamel Sauce
Macedoine Salad
Bread and Butter
Cherry Pie
Stuffed Eggs, Cream Sauce
Tomato Salad
Fruit J elly
Corn Fritters
Sandwiches
Citron Preserves Cake
Bouillon
Deviled Clams Lettuce Sandwiches
Chicken a Ia T errapin
Peach Sherbet
Curry of Veal
Sealloped T omatoes"
Fruit Wafers
Tea
Pur~e of Clams
Ham T oast
Rice Pudding
THE ENTERPRISING HOUSEKEEPER
SUPPER MENUS
Stuffed Eggs Cream Potatoes
Finger Rolls
Strawberries Sponge Drop Cakes
Shrimp Salad Saratoga Potatoes
Brown Bread and Butter Sandwiches Coffee
Lemon Jelly vVafers
Chicken a Ia Terrapin Julienne Potatoes
Tea Biscuit Raspberry Shrub
Coffee Bavarian Cream
Cake
Steamed Clams, Butter Sauce
Veal Loaf Spiced Currants
Cake Iced Tea
Orange Sherbet
Strawberry Shortcake
Cookies Iced Cocoa
Corn Fritters
Potato Salad Rolls
Coffee
Panned Oysters
Boston Baked Beans Brown Bread
Citron Preserves Cake
Broiled Tomatoes Potato Croquettes
Peach Shortcake
Chocolate
Baked Hash, Chili Sauce
Waffles
Coffee
Lobster Cutlets, Cream Sauce
Potato Puff Stuffed Olives
Rhode Island J olumy Cal<e
Chocolate
Boudins, Mushroom Sauce
Brown Bread and Butter Coffee
Preserves Cake
73
74 THE ENTERPRISING HOUSEKEEPER
The Enterprise
Meat juice Extractor
.Q-TlNNED "'iil3
No. 2!, $2.50
D~~·ections sent with each machine
There is no one ti1ing which, in cases of protracted illness or in
imperfect nutrition, has to be served more often than beef jui ce. Beef
juice is not beef tea, for the latter is weakened by the admixture of
water, while the former is the pure and simple juice of the beef­nourishment
in one of its most concentrated forms. In many homes,
when sickness comes, much material and time are wasted by the
primitive methods of extracting the beef juice needed. In such cases
the possession of a Meat Juice Extractor is an economy, even could it
be used for the meat alone. It can be used, however, in extracting
fruit juices in small quantities, sufficient for invalid and convalescent
dishes.
THE ENTERPRISING HOUSEKEEPER 75
CJJeef Juice
Take a thick (r J-f inches) cut of steak from the round and free it
from all fat and membrane. Broil it over hot coals from six to eight
minutes-long enough to heat it through and start the juices. Cut it
in strips and pass it through the meat juice extractor Season the
extracted juice with salt and serve at once. If required re-warmed at
any time, heat in the farina boiler, allowing the water in the outer
kettle to simmer only, as the beef juice is spoiled for the invalid if the
albumen be coagulated.
The dryness of the pulp is regulated by the thumb-screw (seen at
the left end or outlet of the cylinder in the cut). The yield of juice
should be about six ounces from one pound of round steak.
\¥hen the juice has been extracted, take the machine apart, wash
with a brush in clear, hot water, wipe and th01·oughly dry over the
range. Too much care cannot be exercised in the preparation of
infants' and invalids' food , and this must begin and end with the care
of the utensils employed in their preparation.
Clam CSroth
To one pint of clatnS add one-half of a cup of cold water, am:! put
in the farina boiler. Have the water in the outside kettle cold, and
let it slowly heat. Cook for thirty minutes after the water in the
outside kettle is boiling. Strain the liquid from the clams, put them
through the meat juice extractor, and add extracted liquor to strained
liquid. Heat when ready to serve, unless desired cold, and dilute
with water if necessary The clams are often so salt that water is
needed.
Oyster Tea.
Chop the oysters. Add to each cup of oysters one-fourth of a cup
of water. Put in the farina boiler and slowly heat. \Vhen thoroughly
heated put through the meat juice extractor. Heat and season tea
when wanted for use. This will rarely need diluting.
Fruit Soda.
I pint of currants I J-f cupfuls of sugar.
Cover the currants with the sugar and let stand several hours,
then heat. \Vhen the sugar is dissolved and the currants thoroughly
76 THE ENTERPRISING HOUSEKEEPER
heated, put through the fruit press, or if there is but a small quantity,
through the meat juice extractor. Heat the juice-not to boiling
point, but just below-and cook without allowing the heat to increase
or decrease for one hour. Bottle while hot. When ready to use take
one-half of a glass of syrup to one-half of a glass of soda, and serve at
once. Other fruits may be used as desired, proportioning the sugar
to the sweetness or acidity of the fruit.
Grape juice
I quart of grapes ~ cup of water
Put the grapes in the farina boiler with the water, which should
be cold. Heat slowly and cook at a low temperature until the grapes
are soft. Put the grapes through the fruit press. Add to two cupfuls
of juice one-fourth of a cup of sugar and heat to just below boiling
point. Do not let it boil, but keep it at a temperature of at least 200°
Fahr. for one hour Bottle and seal. When ready to use take one
cup of syrup to a cup of cold water. Drinks should be chilled but
not iced for an invalid.
Apple Wafer
Put one good-sized, tart apple through the fruit press or meat
juice extractor Add one cup of boiling water and let it stand where
it will keep at a little less than