The Metropolitan Life cook book

              THE
METRO PO LIT AN LIFE
COOK BOOK
Printed and Distributed by the
METROPOLITAN LIFE INSURANCE COMPANY
For the use of its Industrial Policy-holders
1922
"WHAT shall I give them for dinner to-night?"
is the everlasting question facing the house­wives
of the nation. This little book will help you
answer the question. The recipes have been carefully
prepared so as to provide nourishing, tasty dishes at
the lowest possible cost. There are so many of them
that you will not have to worry about your family
"getting tired" of what you cook for them. We hope
that you will find it useful and helpful.
METROPOLITAN LIFE INSURANCE COMPANY.
CONTENTS
PAG:II
Our Daily Meals_.' .·. . · .._ __.- / .-1.1•'""'.~'""""'...,.,.-.,.,---- :___ . __ __ ::___ .~
Measurements. . . ',:', 1, ' \ ,, , ' :1 ' ' -'--'L'..~~--~
Breakfast Dishes . _ 7
Toast
Cereal Flour and Meal Mixtures . .
General Dir~ctions for Making Muffins.
Bread and Bread Making
Beverages
Soups
Fish
Meat ..
Poultry
Fat
Meat Substitutes
Vegetables.
Salads
Desserts
Frozen Mixtures ..
Cakes
Cookies
Pastry
9
10
12
19
24
25
28
31
35
38
39
43
46
50
54
56
. 60
61
THE METROPOLITAN LIFE COOK BOOK 3
OUR DAILY MEALS
We all know that to live we must have food, but we do not all
realize that we must eat the right kinds of food to be at our best
and to work efficiently.
It is true that a great many families are not well nourished, not
because they do not spend enough money for food, but because
they do not get enough food value for the money spent. The
average housewife of to-day finds that it takes a great deal of
thought and care to make wise choice of food that will best suit
the needs of her family and yet keep within the amount of money
that she can afford to spend.
Many housewives have increased the cost of their food supply
through lack of thought in buying. The cost of food is no measure
of its food value. A high-priced article may have little food value,
while a low-priced article may have high food value.
In buying food, to insure that the different kinds of food are
provided so that the family may be well fed at the lowest cost,
one-fourth to one-third of the money should be spent for
bread or cereal foods. .A pint of milk should be allowed for each
member of the family, and the same amount that is spent for milk
should be spent for meat, fish or meat substitutes, and as much
again should be spent for fruit and vegetables.
THE DAY'S FOOD
A man of average size, who is moderately active, is likely to be
well fed on a diet which includes the following:
One pound or a little less of bread or cereal food, such as
wheat, corn, hominy, rye, oatmeal, barley, buckwheat, or rice
preparations.
Two ounces or 4 tablespoons of fat, such as butter, oleomar­garine,
corn oil, cottonseed oil, peanut oil, olive oil, meat drippings,
etc.
Two to 3 ounces or 4 to 6 tablespoons of sugar, syrup, corn
syrup, molasses, maple sugar or syrup, honey, etc.
About! pound of meat as purchased, poultry,fish, eggs, cheese,
dried peas, beans, lentils, cowpeas, peanuts, etc.
4 THE METROPOLITAN LIFE COOK BOOK
One pint of mill~. This may be in the form of a beverage, or
in milk dishes.
About i pound of potatoes or root vegetables.
About ! pound fresh vegetables or greens, or fresh fruit in
season. If fresh fruit is too expensive, dried fruits should be
substituted.
SELECTION AND PREPARATION OF FOOD
It is well to remember the following:
That it pays to figure carefully how much food is needed.
That it pays to buy clean food from clean stores.
That it pays to go to market, buy for cash, and carry home the
foods that are bought.
That foods which are plentiful cost little.
That anything out of season is always expensive.
That food in package form is more expensive than that in bulk.
That it is cheaper to buy in large quantities than in small.
That all foods should be prepared in such a way that all their
food value may be kept and none of it wasted.
That a variety of food from day to day, rather than a great
variety at one meal, will not only keep the cost of food down, but
also lessen labor, to say nothing of its good effect on the body.
CARE OF FOOD MATERIALS
After food has been carefully selected, it is importantthat it
should be carefully stored and prepared. It must be kept clean and
sweet.
Milk and cream should be kept in clean receptacles, closely
covered, in a cool place. If purchased in bottles, the bottles
should be carefully washed and wiped before putting them in the
refrigerator. The top of milk should be used for the breakfast
cereal, beverages and puddings.
Eggs should be washed before using. Egg shells may be used
for clearing coffee or soups. The white of egg clinging to the shell
does the work.
Fruits should be washed and wiped dry, and kept in a cool,
dry place.
Salad greens should be carefully washed and picked over. The
outside coarser parts may be used in making soups and sauces. The
inner, finer parts should be used for salads. After the salad greens
MEASUREMENTS 5
have been carefully washed, they should be put into a cheese-cloth
bag and kept in a refrigerator.
Meat and fish should be taken out of the paper wrappings
immediately, as the paper absorbs some of the juice of the meat.
Meat and fish should be wiped clean with a piece of cloth dipped
in salted water. The trimmings should not be removed at the
butcher shop, as they may be used in many ways. Extra fat on
the meat should be removed before cooking and used as a butter
substitute. (See page 38.) Fat of meat may be used with vege­tables
and in suet puddings, in cookies, soups and sauces. Bones
and left-over meat may be used in making soups, croquettes, meat
pies and hashes.
Fish or other food with a strong odor should be kept in a
covered dish that the odor may not affect other foods. A tin lard
pail is good for this. Head, tail and bones of fish may be used in
making fish soups and fish sauces.
Cheese should be kept in a cool, dry place, wrapped in a clean
cloth which has been dampened in vinegar.
Bread should be kept in a covered box or crock. Pieces of
stale bread are good for toasting and bread puddings. Odd pieces
of bread should be dried and crumbed, and are kept best when left
in a paper bag.
Flour should be kept in closely covered bins. When empty, the
bins should be washed, scalded and dried in the sun, if possible.
Cereals should be kept in covered jars.
Baking-powder should be left in the tin can, closely covered.
Bottles containing flavoring should be kept Closely covered and
should never be allowed to stand any length of time uncovered.
Flavorings should be added to mixtures after cooking, when
possible.
MEASUREMENTS
Much good food is spoiled in cooking. In order to have good
results in cooking, reliable recipes should be followed accurately.
Correct measurements are absolutely n~cessary to insure• suc­cessful
results.
A FEW GENERAL RULES
Sift flour, meal, powdered sugar, confectioners' sugar and soda
before measuring.
/
6 THE METROPOLITAN LIFE COOK BOOK
Mustard and baking-powder are apt to settie in the can, and
therefore should be stirred to lighten before measuring.
Salt lumps easily, and the lumps should be broken before
measuring.
Dry materials, such as flour, should be measured ·lightly with
a scoop or spoon, and not packed hard into the measure.
Every household should have measuring cups, measuring
tablespoons and teaspoons on hand.
All the recipes in this book call for level or fiat measurements.
To measure butter, lard, or any kind of fat, pack solidly into
the cup or spoon and make level with a knife. If the fat is very
hard, it may be softened by leaving it in a warm place for awhile,
or it may be cut into small pieces before measuring it.
To measure a spoonful of any dry material, dip the spoon into
it, fill it, lift it and level it with a knife.
For a half spoonful, divide lengthwise.
For a quarter of a spoonful, divide the half crosswise.
For an eighth of a spoonful, divide the quarter diagonally.
Less than one-eighth of a teaspoonful is considered a few grains.
A cupful of liquid is all the cup will hold.
A teaspoonful or tablespoonful is all the spoon will hold.
NoTE.-It will be found that a heaping teaspoonful of dry material, such as baking­powder.,
is the same as 4 or 5 level t easpoonfuls. I-Iousewives who a re not in the habit of us ing
level measurements are apt to t hink t ha t recipes calling for level measurements r equ ire more
material than those that they have been using.
EQUIVALENTS
3 teaspoons equal 1 tablespoon
4 tablespoons equal i cup
2 cups equal 1 pint
2 pints equal 1 quart
4 quarts equal 1 gallon
4 cups of flour equal 1 pound •
4 cups entire wheat flour equal 1 lb.
3 cups (scant) cornmeal equal 1 lb.
2~ cups oatmeal equal 1 pound
6 cups rolled oats equal 1 pound
4~ cups rye meal equal 1 pound
2 cups rice equal 1 pound
2 cups granulated sugar equal 1
pound
2} cups brown sugar equal 1 pound
2% cups powdered sugar equal 1 lb.
3 ~ c u ps confectioners' sugarequalllb.
2 cups milk equal 1 pound
2 cups butter equal 1 pound
2 cups finely chopped suet equal lib.
2 cups chopped meat equal 1 pound
3 cups raisins equal 1 pound
4! cups of coffee equal 1 pound
2 1-7 cups pearl tapioca equal 1 lb.
H cups instant tapioca equal 10 oz.
H cups minute tapioca equal 10 oz.
40 smal! prunes equal 1 pound
28 large prunes equal 1 pound
75 apricot pieces equal 1 pound
3 large bananas equal 1 pound
FRUIT
BREAKFAST DISHES
BREAKFAST DISHES
CEREAL MIXTURES
7
MILK
Europeans are in the habit of serving much simpler breakfasts than
Americans. The breakfast should be filling and satisfying to start the
day well. A few well-cooked dishes served at one time always make a
more wholesome meal than when a great variety is served.
It is a good plan to serve some kind of fruit for breakfast. This may 1-e
fresh fruit, when it is in season and plentiful and not too expensive, or 't
may be dried fruit, which has been stewed.
Mildly acid fresh fruit in good condition should be served raw.
Dried fruit may be cooked alone or with the breakfast cereal.
DIRECTIONS FOR COOKING DRIED FRUIT
Wash fruit carefully ..
Soak in cold water to cover overnight.
Drain fruit, heat the water in which it has been soaked to boiling poi.nt,
add the soaked Jruit, and let simmer slowly until fruit is plump and soft.
A little sugar or syrup may be added if more sweetening is desired.
CEREALS
Cereals furnish one o.f the most important foods we have. Nattue
provides some kind of a cereal in almost every country. From the oats and
rye of the Northern countries to the rice of the Southern countries. Malii
depends on it for his daily bread. Cereal foods include the kernels of corn.
oats, rye, rice, wheat, barley, etc., the breakfast foods, meals and flours
made from them, or bread, crackers, muffins, cakes or pastry, which are
rich in cereal products. Cereals are used in one form or another, such as
in mushes, gruels, macaroni, bread mixtures and all batters and doughs
in every home. As a rule, the more cereal food used the cheaper the diet.
Cereal mush, or other cereal dishes, with milk for breakfast, furnishes
a meal full of food value. It is a good plan to have several different kinds
of cereal preparations on hand, such as those made from wheat, oat, corn,
rye, barley and rice, that there may be a change from day to day. Corn and
oat preparations furnish particularly good winter foods, as they are rich in
fat and are therefore valuable heat producers. Cornmeal, oatmeal, rice
and hominy grits are cheaper than the "ready-to-eat" breakfast foods.
As all cereals are rich in starch, they should be thoroughly cooked.
The cracked cereals should be cooked twelve hours, while the steamed
and rolled preparations require only one-half hour or more, as they are
partly cooked at the factory.
Cereals when cooked should be stiff enough so that they can be chewed,
that the saliva of the mouth may be thoroughly mixed with the cooked starch.
8 THE METROPOLITAN LIFE COOK BOOK
GENERAL RULES FOR COOKING CEREALS
Fill the lower part of a double boiler i full of water. Place over the
fire. Measure the water needed for the cereal and pour it into the top
of the double boiler. Place over the fire, and when the water begins to boil,
add tlie salt and the cereal slowly and let boil over the fire 10 minutes.
Place over the lower part of the double boiler containing water, cover and
let steam until ready to serve. If more water is needed during cooking,
add boiling water.
(Instead of double boiler, two saucepans may be used, one a trifle larger
than the other, the larger one serving as the lower part of the double boiler.)
(By using the fireless cooker, the cereal can be boiled 10 minutes over
the fire in the evening, and then cooked overnight in the fireless cooker.)
CORNMEAL MUSH
1! cups cornmeal 2 teaspoons salt 6 cups water
Heat water to boiling point, add salt and the cornmeal slowly, stirring
while adding. Boil directly over the fire 10 minutes, then cook over boiling
water from 1 to 3 hours or overnight. Half milk and half water may be used.
OATMEAL MUSH
2! cups rolled oats 2! teaspoons salt 6 cups boiling water
Add the salt to the boiling water, stinin the rolled oats slowly and boillO
minutes directlv over the fire. Cook over boiling water one-half hour or more.
STEAMED RICE
1 cup rice 1 teaspoon salt 1 qt. boiling water or scalded milk
Put water and salt in top of double boiler, add gradually the well-washed
rice, stirring with a fork to prevent rice sticking to the boiler. Boil 5 minutes.
Place over under part of double boiler and_steam 45 minutes. Uncover that
steam may escape.
WHAT TO DO WITH LEFT-OVER CEREALS
Fill molds with cereal mush packed tightly and let stand until cold
and firm, slice and brown in fat. Serve with syrup. Cornmeal mush is
very good for this.
Cheese ·sauce, tomato sauce or creamed fish, meat or eggs may be
served on slices of fried mush.
Mix left-over mush with cheese, finely-chopped meat or fish, slightly
beaten egg, and seasonings; shape into _cakes and brown in fat and serve
with a sauce.
Mix cereal mush with salt and pepper, shape into cakes, brush over
with melted fat, place a small Hamburger steak on top, and bake in a moder­ately
hot oven until nicely browned. Oatmeal mush is particularly good.
Mix cereal mush with fruit, mold and chill. Serve with cream or a
fruit sauce as a dessert.
Arrange cereal mush in layers with sweetened fruit in well-greased
baking dish and bake until nicely browned on top. Serve with fruit sauce
or cream as a dessert.
TOAST ')
Add cereal mush to yeast breaa mixtures ' or quick bread mixtures,
several recipes of which will be found in this book.
Add cereal mush to meat loaf mixtures in place of bread crumbs, or both
may be added.
Add cereal mush to croquette mixtures.
Boiled rice may be served with meat, or it may be served with cheese
sauce as a supper dish, or it may be served with cream or a little sweetened
fruit as a dessert.
TOAST
Toast is considered easy of digestion and is always palatable.
How to Make Toast.-Cut stale bread into l-inch slices, put slices in a
wire toaster, lock toaster and hold over or under the heat, holding it some
distance from the fire that it may dry gradually, and then brown as desired.
Toast, if piled compactly and allowed to stand, soon becomes moist. It
should be served as soon after toasting as possible.
CREAM TOAST
Dip 8 slices of toast into the cream sauce. Pour remaining sauce on
the pieces of toast and serve hot.
CREAM OR WHITE SAUCE
Rule 1
1 pint scalded milk 2! tablespoons water 1 tablespoon butter
2 t tablespoons flour i teaspoon salt or fat
Mix the flour and the water until smooth; add a little more cold water
to make it thin enough to pour; add the flour mixture gradually to the scalded
milk, stirring constantly until thickened. Boil 5 minutes, if cooked directly
over the fire; 20 minutes if cooked in double_boiler. Add the salt and butter.
Rule 2
Melt the fat, when 2 tablespoons should be used; add the f19ur, mixed
with the salt, and stir until mixed. Add gradually the scalded milk, stirring
all the time until all is added. Cook until smooth and thickened.
NoTg.-chipped beef, previously soaked in hot water, left-over cooked meat cut into
small pieces, flaked fish, oysters, finely-chopped cheese, chopped hard-cooked eggs or cooked
vegetables may be added to the sauce, seasoned, hea~~~e-rv~ f-'~ the to<1~t. ~
FRENCH TOAST
'I egg slightly beaten Slices of bread 1 cup sweet milk
l teaspoon salt 2 tablespoons sugar or syrup Fat to grease the griddle
Add the salt, sugar and milk to the slightly beaten egg, dip the pieces
of bread into the egg mixture. Cook the soaked slices of bread on a well­greased
griddle; brown on one side, turn and brown on the other. Serve
with maple syrup or jelly. Served with stewed fruit, makes a good .. dessert.
lO THE METROPOLITAN LIFE COOK BOOK
CEREAL FLOUR AND MEAL MIXTURES
BATTERS AND DOUGHS
From cereals we have flour and meals which can be used in a ·number
of ways to make wholesome and palatable dishes. Flour is used in batter
and dough mixtures, and as mixtures of flours and batters alone when cooked
would be hard and difficult of digestion, different leavens, such as baking­powder,
soda and yeast, are used to make them light.
Mixtures of flour or meal and liquid are called batters or doughs according
to the quantity of liquid used.
The dry ingredients include flour, meal, sugar, salt, spices, and baking­powder,
soda, etc. Mixed flour mixtures furnish better body-building material
than those made from one grain alone.
Fats called .. shortening," added to make the mixture tender, include
butter, oleomargarine, nut margarine, drippings, lard, chicken fat or vegetable
oils. (See directions for rendering fat to be used for shortening, page 38.)
The liquids used in batters and doughs are water, milk, whey, molasses,
syrups, coffee, eggs, etc. Sour milk may be used in recipes calling for sweet
milk, when ! teaspoon soda should be added for each cup of sour milk and
for each ! teaspoon soda added, 2 teaspoons Jess baking-powder is required.
Batters are made "light" or "porous" by the introduction of a gas which
is expanded by the heat during cooking.
GENERAL DIRECTIONS FOR MAKING .AND COOKING
GRIDDLE CAKES
Sift flour before measuring.
Put flour by spoonfuls into the measure and do not press or shake down.
Measure, mix and sift dry ingredients.
Measure the liquid ingredients and add to the dry ingredients.
Mix thoroughly and add the melted fat.
Use a frying-pan or griddle.
Heat the pan hot without burning the cake.
Grease the griddle if necessary. (A soap-stone or aluminum griddle
must never be greased.)
Let the fat begin to smoke before cooking the cakes.
Pour the mi;11:ture from the tip of the spoon; cook on one side; when
• :"Uffel! fuJi of bl!.!;l!?!e~ and cooked on the edges, turn and cook on other side.
If large bubbles form at once on the to!l.cf th.~ ,Cakes, the gtictd-ls !5 toQ .h9J.
If the top of the cake stiffens before the under side is cooked, fhe grid iii~.
is not hot enough. ' ."-.,_,..,.,.,... _
Never turn a cake twice.
Remove scraps and wipe pan after each set of cakes is cooked.
Grease pan and r.epeat.
Serve griddle cakes as soon as cooked.
CEREAL FLOUR AND MEAL MIXTURES 11
WHOLE WHEAT GRIDDLE CAKES
! cup whole wheat ! teaspoon salt
1 cup flour 2 tablespoons sugar
1 tablespoon baking-powder 1 egg
1i cups milk
1 tablespoon melted fat
Measure, mix and sift the first 5 ingredients, add the milk, egg and
melted fat; mix thoroughly and cook according to directions.
BUCKWHEAT AND RYE GRIDDLE CAKES
1 cup buckwheat 1 ~ teaspoons salt 1 egg
1 cup rye 2 cups milk 1 tablespoon melted fat
4 teaspoons baking-powder 2 tablespoons corn syrup
Measure, mix and sift the first 4 ingredients; add the milk, egg and
melted fat and corn syrup; mix thoroughly and cook according to directions.
VEL VET GRIDDLE CAKES
2~ cups flour n tablespoons sugar 1 tablespoon melted fat
:} teaspoon salt 2 beaten egg yolks 2 beaten egg whites
4 teaspoons baking-powder 2 cups milk
Measure,omix and sift the first 4 ingredients; add the milk, egg yolks
and fat, and mix thoroughly. Fold in the stiffly beaten whites and cook
according to general directions.
CORNMEAL GRIDDLE CAKES
1 cup cornmeal or 1 or 2 beaten eggs 1! tablespoons baking-oatmeal
mush 2 teaspoons salt powder
2 cups milk 2 tablespoons sugar 3 tablespoons melted fat
Mix the first 5 ingredients; add the flour sifted with the baking-powder,
then the fat; mix thoroughly and cook according to directions. Boiled rice,
mashed white or sweet potatoes may be used in place of the cornmeal mush.
BREAD GRIDDLE CAKES
1! cups stale bread 2 tablespoons fat 2 eggs
crumbs H tablespoons baking- :} cup flour
1 ~ cups scalded milk powder ~ teaspoon salt
Add milk and fat to crumbs and soak until crumbs are soft. Add eggs,
well beatea, then flour, salt and ·baking-powder, mixed and sifted. Beat.
Cook according to general directions.
RAISED BUCKWHEAT GRIDDLE CAKES
2 cups scalded milk ! teaspoon salt t teaspoon soda dissolved
i yeast_sake, mixed with 2 cups buckwheat · with 2 tablespoons
fcup lukewarm wafer 1 tablespoon molasses lukewarm water
Scald milk. Cool. When lukewarm, add the yeast cake mixture and
buckwheat flour and salt. Beat mixture thoroughly. Cover and let rise over­night.
Ia the morning add re;naiaing ingredients. Beat; drop by spoonfuls
onto well-greased griddle; cook on one side, and when puffed full of bubbles
and cooked on edges, turn and cook on the other side. Serve with butter
and syrup.
12 THE METROPOLITAN LIFE COOK BOOK
WAFFLES
1 j cups flour 1 teaspoon salt 2 egg yolks
1 tablespoon baking- 2 tablespoons sugar 2 tablespoons melted fat
powder 1 cup milk 2 egg whites
Measure, mix and sift the first 4 ingredients; add the milk, egg
yolks and melted fat, and mix thoroughly. Fold in the stiffly beate egg
whites. Cook in a well-greased waffle iron.
To make rice waffles, add 1 cupful boiled rice to the above mixture.
To make rice and cornmeal waffles, use ! cup flour, ! cup cornmeal
and 1 cup boiled rice in place of the 1! cups flour.
GENERAL DIRECTIONS FOR MAKING MUFFINS
Measure, mix and sift the dry ingredients.
Add well-beaten egg, milk and fat, melted. Mix thoroughly.
Half fill well-greased muffin tins and bake in a hot oven 20 to 30 minutes.
By measuring dry ingredients first, then liquids and fats, only 1 cup need
be used for measuring. When milk and eggs are used, rinse ;gg from bowl
with milk.
TIME TABLE FOR BAKING BATTERS AND DOUGHS
Muffins, 12 to 25 minutes
Gingerbread, 25 to 45 minutes
B. P. biscuits, 12 to 15 minutes
Cookies, 6 to 15 minutes
Layer cake, 12 to 20 minutes
Raised biscuit, 12 to 30 minutes
Loaf cake, 40 to 60 minutes
White bread, 45 to 60 minutes
Rye bread, 60 minutes
Beaten bread, 45 to 60 minutes
PLAIN MUFFINS
1 i cups flour ! teaspoon salt 1 cup milk
2 tablespoons sugar 1 egg 2 to 4 tablespoons melted
4 teaspoons baking-powder fat
Measure, mix and sift the first 4 ingredients; add the well-beaten egg,
milk and melted fat, and mix thoroughly. Drop by spoonfuls into well­greased
muffin pans and bake 20 to 30 minutes. Substitute ! cup cornmeal,
rye flour, buckwheat flour or oatmeal for ~ cup of the flour in the recipe to
reduce the quantity of white flour. Half cup less of milk may be used and
I cup of berries added to the mixture.
RYE MUFFINS
J! cups rye flour 1 well-beaten egg
J teaspoon salt 1 cup milk
1 tablespoon baking-powder
Follow general directions.
2 tablespoons molasses
2 tablespoons melted fat
EGGLESS CORNMEAL MUFFINS
[ cup cornmeal 1 tablespoon baking-
J cup flour powder
l teaspoon salt 1 cup milk
Z tablespoons syrup
2 tablespoons melted fat
Follow general directions.
MUFFINS 13
GRAHAM MUFFINS
1 cup Graham meal 3! teaspoons baking- 1 well-beaten egg
1 cup flour powder 1 i cups milk
! teaspoon salt 2 tablespoons «;orn syrup 2 tablespoons melted fat
Mix and_ bake as other muffins. Nuts and raisins may be added.
BRAN MUFFINS
2 cups bran 2 teaspoons baking-powder 1 i cups sour milk
! teaspoon salt 1 t teaspoons soda 1 well-beaten egg
1 cup flour l cup molasses 3 tablespoons melted ?at
Mix and sift the flour, soda, salt and baking-powder. Add the bran
and the other ingredients in order given; beat thoroughly. Bake in well­buttered
muffin pans about 25 minutes. Raisins may be added.
OATMEAL MUFFINS
·} cup rolled oats ! teaspoon salt 1! cups flour
1 cup scalded milk 2 tablespoons melted fat 4 teaspoons baking-
3 tablespoons syrup 1 well-beaten egg powder
Add scalded milk to the rolled oats, let stand 10 minutes; add syrup,
salt and melted fat; mix thoroughly. Stir in the flour which has been sifted
with the baking-powder. Add the egg and drop in well-greased muffin tins
and bake.
1 cup cereal mush (left·
over), mixed with
1 cup milk and 2
tablespoons syrup
CEREAL MUFFINS
1; cups flour
1! tablespoons baking­powder
i teaspoon salt
2 tablespoons melted fat
Add the flour which has been sifted with the salt and baking-powd~:r
to the cereal and milk mixture; stir in the melted fat. Drop by spoonfuls
into well-greased muffin tins. Bake according to directions. One wen­beaten
egg added to the mixture makes it better.
POTATO CORNMEAL MUFFINS (EGGLESS)
1 cup of mashed potatoes 1 tablespoon syrup 1 cup sweet milk
1 cup of cornmeal 4 teaspoons baking- 2 tablespoons fat (melted)
1 teaspoon salt powder
Mix the dry ingredients; add to the potatoes, stir in milk and fat, and
bake for 20 minutes in hot oven. The amount of milk used will vary with
the quality of the meal. Stir in just enough to make mixture drop easily
from the spoon.
RICH MUFFINS
l cup fat ! cup milk s teaspoon satr
l cup sugal' 2 cups flour
1 egg 1 tablespoon baking-powder
Cream the shortening, add the sugar gradually, well-beaten egg, milk
and the flour mixed and sifted with the baking-powder and salt. Beat until
ingredients are thoroughly mixed. Bake in well-greased muffin tins about
25 minutes.
14 THE METROPOLITAN LIFE COOK BOOK
POP-OVERS
1 cup flour -1 cup milk ! teaspoon melted
l teaspoon salt 2 eggs shortening
Mix salt and flour, add ! the milk; beat until smooth. Add remaining
! of milk, well-beaten eggs and shortening. Beat 2 minutes with Dover egg­beater.
Rye flour or whole wheat flour may be used for all or part of the
white flour. Turn into hot greased iron gem pans, and bake about 35 minutes
in a hot oven. Halves of canned peaches may be dropped into mixture in
pan just before baking. The mixture will cover the peach. Serve with
peach sauce.
Creamed meat or vegetables may be served in pop-over cases, or prune
whip, blanc mange or chocolate cream filling may be served in the pop-over
cases.
i cup cornmeal
1 cup flour
i cup .sugar
CORN CAKE
! teaspoon salt
1 egg, well beaten
1} tablespoons baking-powder
1 cup milk
1 to 3 tablespoons melted
fat
Mix and sift dry ingredients; add egg, well beaten, milk and the melted
fat. Beat. Bake in a shallow, greased pan in a hot oven 20 minute11 or more.
One cup sour milk may be used in place of the sweet milk, using } teaspoon
soda and only 2 teaspoons baking-powder.
HOT-WATER GINGERBREAD
1 cup molasses 1 teaspoon soda
~ cup boiling water 1 teaspoon cinnamon
2 to 21 cups flour 1! teaspoons ginger
! teaspoon salt
l cup melted fat
Add water to molasses. Mix and sift dry ingredients. Combine
mixtures. Add fat and beat vigorously. Pour into a greased pan, or muffin
tins, and bake 25 minutes in a moderate oven. One well-beaten egg may
be added to the liquids. This may be steamed and served as a pudding
with hard sauce, whipped cream or fruit sauce.
BAKING-POWDER BISCUITS
2 cups mixed flour t teaspoon salt 1 to 2 tablespoons fat
4 teaspoons baking-powder About i cup milk
Mix and sift dry ingredients. Rub in fat with tips of fingers, or chop
in with a knife. Add milk gradually to make a soft dough. Use a knife
in mixing. Toss on a well-floured board. Pat and roll out to l-inch thick­ness.
Cut with a biscuit cutter dipped in flour. Place close together on a
greased pan. Bake in a hot oven 10 to 15 minutes.
One cup flour with 1 cup rye flour or whole wheat, or 11 cups flour
with ! cup cornmeal, or 1 cup flour with 1 cup mashed potatoes may be used
in place of the 2 cups of flour. One cup rye and 1 cup buckwheat flour and
two extra teaspoons of baking-powder may be used in place of the white
flour, and a little more milk will be required.
MUFFINS 15
DUMPLINGS
Follow directions for baking-powder biscuits, using only two teaspoons
fat. Place the dough by spoonfuls on the top of a boiling stew. Cover and
boil 12 minutes without removing the cover.
QUICK BISCUITS
Add to the ingredients for biscuits enough more milk to make a thick
batter (about 2 tablespoons); drop by spoonfuls onto a well-greased pan, ! inch
apart. The mixture should not be soft. enough to spread. Bake in a hot
oven.
TEA CAKES
Add to the dry ingredients for biscuits 4 tablespoons of sugar. Mix
and beat. Bake in greased muffin tins 25 to 30 minutes. One egg may be
added, using 2 tablespoons less milk.
CORNMEAL ROLLS
1 i cups flour 2 tablespoons fat
i cup cornmeal 1 egg
3 teaspoons baking-powder l cup milk
1 teaspoon salt
·1 tablespoon sugar
Mix and sift dry ingredients and cut in the fat. Beat the egg and add
the milk to it. Add liquids to the dry ingredients to make a soft dough. Toss
and roll out and shape rolls, and bake in hot oven from 12 to 15 minutes. These
may be made with rye flour and cornmeal, or rye flour alone. '
PINWHEEL BISCUITS
2 cups mixed flour ! teaspoon salt 2 tablespoons citron.
2 tablespoons sugar 2 tablespoons fat finely chopped
4 teaspoons baking- i cup milk ! teaspoon cinnamon
powder ! cup stoned raisins, finely chopped
Mix as baking-powder biscuits mixture. Roll to l-inch thickness; brush
with melted butter substitute and sprinkle with fruit, sugar and cinnamon.
Roll like jelly roll; cut off pieces l-inch thick. Place pieces on a greased tin
and bake in a hot oven about 15 minutes.
FRUIT LOAF
Prepare pinwheel biscuit roll. Press ends together firmly to bold in
the fruit. Place in a greased baking-pan, cover with Syrup Mixture:
t cup syrup 1 tablespoon fat 1 cup water
Bake and baste with syrup mixture. Serve as a dessert with cream.
SOUR MILK OR SODA BISCUITS
Z cups flour
i teaspoon soda
1 tablespoon baking-powder i cup thick sour cream
! teaspoon salt or milk enough to
make a soft dough
Mix and sift dry ingredients, add liquids gradu11lly to make a soft dough.
Pat, roll out and cut into biscuits. Bake in a well-greased pan in a moderately
hot oven.
SHORT CAKE
Number I
Z cups mixed flour 2 tablespoons sugar
4 teaspoons baking-powder i teaspoon salt
t cup r~u
About i cup milk
16 THE METROPOLITAN LIFE COOK BOOK
Mix as baking-powder biscuit _dough. Divide the dough into 2 equal
parts. Shape one to fit a shailow greased tin. Brush the top of the dough
with melted fat, shape and place the second portion of dough over the first.
Bake in a hot oven 20 minutes. Split. Put crushed and sweetened fruit
on one half. Place the other half over it. More fruit may be placed on top.
Fresh strawberries, peaches, · or ~stewed. fresh Lor dried fruit may be used.
Serve with whipped cream if liked.
Number 2
2 cups flour ~ teaspoon salt
4 teaspoons baldng• i cup sugar
powder t cup fat
1 egg
About ! cup milk
Mix same as Short Cake No. 1, adding the well-beaten egg to the milk.
APPLE JOHN
Put stewed apple or other fruit, sweetened and seasoned, into a greased
pudding dish. Cover the fruit with a short-cake dough mixture and bake in
a hot oven 20 to 30 minutes. Invert onto the serving dish, sprinkle with
sugar and cinnamon. Serve.
MEAT ROLLS
Make a short-cake dough, made with l oatmeal. Mix finely chopped
meat with a thick, highly seasoned saute, or cereal mush. Shape into
croquettes, cover with a thin layer of dough, bake in a hot oven. Serve with
a hot sauce.
QUICK COFFEE CAKE
i cup fat ! cup milk i cup cornmeal
1 cup sugar i teaspoon salt 1 tablespoon bakip.g-
2 eggs (beaten separately) 1l cups sifted flour powder
Cream the fat·, add sugar gradually, then the well-beaten eggs and milk
alternately with the flour, measured, mixed and sifted with the baking­powder
and cornmeal. Spread mixture in a well-greased, shallow tin.
Spread the top with melted fat, sprinkle with sugar and cinnamon. Bake in
a moderately hot oven 20 minutes. "'
APPLE CAKE
Put short-cake ·dough in a well-greased pan. Arrange apples cut in
eighths over the top. Brush over with corn syrup. Bake.
BAKING-POWDER BREADS
SOUR MILK GRAHAM BREAD
3 cups Graham flour
1 cup white flour
k cup brown sugar
1 teaspoon salt
1 teaspoon soda
1 tablespoon baking-powder
2 cups sour milk
Measure, mix and sift dry ingredfents. Add the sour milk and beat
mixture thoroughly until ingredients are thoroughly mixed. Drop mixture
into well-greased bread pans and bake in a moderately hot oven about 1 hour.
MUFFINS 17
GRAHAM BAKING-POWDER NUT BREAD
3 cups Graham flour 1 teaspoon salt 2i cups milk
1 cup white flour 1! tablespoons baking- 1 cup nut meats
l cup sugar powder
Mix and sift dry ingredients; add liquids imd nut meats. Mix thoroughly,
put into greased bread pan, let stand 25 minutes. Bake about 50 minutes
or until done. ·
BUCKWHEAT NUT BREAD
2 cups buckwheat flour 1 tablespoon baking- ! cup nut meats
2 cups white flour powder 1 f; cups milk and i cup
l teaspoon salt ! teaspoon soda molasses
Mix and sift dry ingredients, add the nuts and liquids. Beat thoroughly.
Pour mixture into well-greased bread pan, let stand 20 minutes, then bake
about 45 minutes. Raisins, dates or candied orange or lemon peel may
be added.
RICE BREAD
! cup cold boiled rice 1 tablespoon baking-powder 1 egg, well beaten
! cup cornmeal 1 teaspoon salt ! cup milk
! cup wheat flour 2 tablespoons syrup 1 tablespoon melted fat
Measure, mix and sift the dry ingredients. Add the rice, egg, milk
and fat. Beat thoroughly. Pour into shallow, greased pan, and bake in a
moderate oven.
PEANUT BREAD
1 cup rye flour l cup sugar 1 i cups milk
3 cups flour 2! tablespoons baking- 1 well-beaten. egg
1 teaspoon salt powder 1 cup chopped peanuts
Measure, mix and sift the dry ingredients. Add the milk and eggs
mixed and the peanuts. Beat mixture thoroughly and turn into 2 well­greased
bread pans. Bake 45 minutes in a moderately hot oven.
CURRANT BREAD
1! cups~ flour i teaspoon salt 1 egg, well beaten
! cup cornmeal 1 tablespoon sugar 1 cup currants, dredged
1 tablespoon baking-powder 1 cup milk with flour
Measure, mix and sift dry ingredients. Add the milk mixed with egg
and the currants. Beat mixture thoroughly. Turn mixture into a well­greased
.bread tin, cover and let stand 20 minutes. Bake in a moderately
hot oven 30 minutes.
STEAMED BREADS
GENERAL DmECTIONS FOR STEAMING BREADS
A mold, a tin -pail, such as a lard pail, or a can, such as a baking-powder
can, with a tightly-fitting cover may be used.
Grease the inside of the mold thoroughly. The greased molds should
be filled ~· full. The molds should be covered with well-greased paper and
the covers adjusted securely and tied down with a string. The molds should
be placed on a rest or several layers of soft paper in a large kettle, containing
enough boiling water to reach half way to the top of the mold.
18 THE METROPOLITAN LIFE COOK BOOK
Keep the water boiling all the time during the steaming. Add more
boiling water if necessary.
Cover the kettle during the steaming, and be careful not to jar it while
~ooking.
l cup rye meal
I cup cornmeal
1 cup Graham flour
BOSTON BROWN BREAD
1 teaspoon salt
i tablespoon soda
~ cup molasses
2 cups sour milk
Measure, mix and sift dry ingredients. Add the liquids and beat
dloroughly. Pour mixture into well-greased steamer mold. Cover closely
end steam about 4 hours. Raisins may be added to the mixture.
STEAMED OATMEAL BREAD
I i cups rolled oats 2)ablespoons baking-powder 1! cups milk
I i cups cornmeal ~ teaspoon soda 1 egg
I i teaspoons salt 3 tablespoons molasses 2 tablespoons melted fat
Measure, mix and sift the first 5 ingredients. Add the other ingredients
end mix thoroughly. Turn mixture into well-greased mold and steam 2 hours.
BREAD AND BREAD MAKING 19
BREAD AND BREAD MAKING
In most households bread is the chief cereal food served, and is often
called the "Staff of Life." It is most important that the bread should be
well made, light and crusty, that it may be wholesome, nutritious and palatable.
When well made it is a food of which we do not tire. Soggy bread forms·
tough lumps which the digestive organs cannot work upon as they should,
and when such bread is eaten daily it may do serious harm.
A good loaf of bread should be light, the cavities of uniform size and
evenly distributed throughout the loaf. The loaf should be small, rather
than large, that it may be thoroughly baked, the crust should be a golden
brown, and either soft or crisp, but not tough.
INGREDIENTS NEEDED FOR BREAD MAKING
The necessary ingredients for bread making are flour, liquid and yeast.
LIQUIDS USED
The liquids used may be water, rice water, potato water, whey milk or
milk and water. Starchy water, such as potato or rice water, makes a more
moist loaf. Milk changes the flavor of the loaf, makes it richer in food
value and a more tender crumb and crust. Usually one cup of liquid is
allowed for each loaf of bread the size of a brick loaf pan.
FLOUR
White flour is the most important in bread making, with rye flour second.
When wheat is ground into a fine flour, it has the power of stretching and
expanding, making it idear for bread making. It holds the air and carbon
dioxide, and hardens on baking, forming the framework of the loaf of bread.
Corn and oats lack this quality, and therefore they are combined with
white flour for baking purposes. Rye flour may be used alone or with white
flour in bread making.
Americans have formed the habit of eating almost exclusively bread
made with white flour alone, not realizing that other breads, such as rye,
rye meal, whole wheat, whole cornmeal and oatmeal, are very good to eat
and richer in food value. Bread made with white flour alone does not contain
the lime or other mineral salts necessary to build up bones and teeth for
growing children. The coarser cereals also relieve constipation.
The present emergency demands that we use less wheat, and it is a
good lesson for us to learn, as it is in the interest of health that we eat
bread made with mixed cereals.
The quantity of flour used, together with the handling of the ingredients,
has much to do with the quality of the bread. For a firm, fine-grained loaf
of bread, 3 to 4 times as much flour as liquid is used. For a coarse grain,
from 2! to 3 times as much flour as liquid is used.
20 THE METROPOLITAN LIFE COOK BOOK
From i to equal measures of other cereal flours may be added to the
wheat flour. Mashed potatoes, boiled rice or left-over cereal mush may be
used to good advantage in this way.
FLAVORS
Salt is used in bread making to give flavor, usually allowing ~teaspoon salt
to a cup of liquid, or for 1 loaf.
Sugar, syrup or molasses is added to give flavor and hasten the rising,
allowing 1 or 2 tablespoons to each cup of liquid. Fat, such as butter, lard,
oleomargarine, nut-margarine, suet, cottonseed oil, peanut oil, or corn oil,
is added to the loaf to make the loaf ticher and more tender, allowing 1 table­spoon
to each cup of liquid.
YEAST
Compressed, dry or liquid yeast is used to make bread light. In any
form there is a collection of yeast plants massed together in a way that they
will keep for some time. The strength of yeast depends upon the care with
which it is made and preserved. Liquid yeasts are apt to be full of bacteria
which will cause bread to sour. Every yeast cake contains millions of tiny
yeast plants.
Air, warmth, moisture and a nitrogenous soil are necessary for their
growth. All these conditions are provided when they are mixed with flour
and liquid.
Heat will kill the yeast plants, while cold checks their growth, therefore
In bread making the yeast mixture should never come in contact with anything
hot until baking time, or be exposed to cold unless it is desirable to stop the
rising for awhile. The amount of yeast used depends on the length of time
desired for the process.
One yeast cake to a quart of liquid, or for 4 loaves of bread, is used if
bread is started in the morning. One yeast cake to 2 quarts of liquid or 8
loaves of bread, is used if allowed to rise overnight.
Because of the high price of yeast, it may be a good plan to make liquid
yeast when yeast mixtures are prepared regularly at home.
RECIPE FOR LIQUID YEAST
F0ur medium-sized potatoes, pared and boiled in 1 quart water. .Mash
the potatoes and add 2 teaspoons salt, 3 tablespoons sugar and the water in
which the potatoes were boiled. Cool and add 1 dry yeast cake or 1 compressed
yeast cake which has been mixed with t cup lukewarm water. Pour into a
stone or glass jar, cover and let stand in a warm place 3 hours or more. Each
time mixture reaches top of jar, stir down; do this until it stops working.
Cover and put in a cool place. Use ! cup liquid yeast in place of 1 yeast
cake. Continue to use until there is but ! cup left, then prepare according
to above recipe, using ! cup in place of 1 yeast cake in starting the new batch.
GENERAL DIRECTIONS FOR BREAD MAKING
First: Scald the liquids, add the salt, sugar and fat; cool.
Second: Mix the yeast with i cup lukewarm liquid, using yeast according
BREAD AND BREAD :MAKING 21
to the time desired for the process. If dry yeast is used, mix it with a little
lukewarm liquid and flour several hours before adding it to the sponge.
Third: Add the yeast mixture to the lukewarm liquid mixture.
Fourth: Sift the flour, allowing 3 to 4 cups for each loaf. Add ! of the
flour to the liquid mixture and beat thoroughly. Add more flour to make
a dough, using a knife, until, when touched with the finger, the dough does
not stick to the finger. A bread mixer is a time and labor saver. Turn dough
onto a slightly floured board; knead by pushing the dough into the palms of
th.e hands and drawing it forward with the fingers. Use as little flour as
possible on board and hands while kneading. Continue until the dough is
smooth and elastic to the touch. It takes from 15 to 20 minutes to knead
with the hands and about 3 minutes in the bread mixer. Thorough kneading
makes fine-grained bread.
Fifth: Put dough in a bowl, brush over with milk, cover closely, put in
a warm (not hot) place and let rise to double its bulk. This· may be over­night
or in the daytime, depending on the quantity of yeast used.
Sixth: Knead again, shaping into loaves; divide dough into as many
portions as there are cups of liquid in the mixture. Place in pans, brush
over with skimmed milk or melted fat.
Seventh: Cover and let rise in a warm place to double their bulk.
Eighth: Bake loaves from 50 to 60 minutes in a moderately hot oven.
Ninth: Cool loaves on a rack or place them so the air can circulate freely
around the loaf.
1 cup scalded milk
1 cup boiling water
2 tablespoons fat
WHITE BREAD
1! teaspoons salt
1 tablespoon sugar or
syrup
Follow general directions.
1 yeast cake mixed with
l cup lukewarm water
6 cups flour
To make potato bread, add 2 cups mashed potatoes to the liquids. Use
only 1 cup liquid and less flour is needed.
ENTIRE WHEAT OR BRAN BREAD
1 cup boiling water 1 teaspoon salt
1 cup scalded milk 41 cups coarse entire
t cup molasses wheat flour
Foliow general directions.
RYE BREAD
21 cups flour
l yeast cake mixed with
i cup lukewarm water
May be made as directed for entire wheat bread, using rye flour in place
of the whole wheat flour.
2 cups hot liquid
1 cup oatmeal
2 tablespoons fat
i cup molasses
RYE AND OATMEAL BREAD
1 teaspoon salt 2 cups white flour
i yeast cake mixed with 3 cups rye flour or all rye
! cup lukewarm liquid and cornmeal.
Pour the hot liquid over the oatmeal, add
Follow general directions.
the fat, molasses and salt.
22 THE METROPOLITAN LIFE COOK BOOK
OATMEAL BREAD
2 cups thick oatmeal
mush
2 tablespoons corn syrup Yeast mixed with l cup
2 teaspoons salt lukewarm water
1 or 2 tablespoons fat 4! cups flour
Follow general directions.
RICE BREAD
2 cups boiled rice (! cup 2! teaspoons salt
rice) 2 tablespoons syrup
1 tablespoon fat Yeast
Follow general directions.
BUCKWHEAT BREAD
3 cups Graham flour
5i cups white flour
1 cup milk 2 tablespoons fat 3 cups buckwheat flour
1 cup lukewarm water 4 tablespoons corn syrup 4 cups white flour
2 teaspoons salt Yeast
Follow general directions.
ROLLS AND HOW TO MAKE THEM
PARKERHOUSE ROLLS
1 cup boiling water 1 teaspoon salt
1 cup scalded milk 3 tablespoons fat
3 tablespoons sugar or syrup Flour
1 yeast cake mixed with
t cup lukewarm water
Follow directions for making bread. Mashed potato may be used, and
less liquid and flour is required.
Shape the dough into biscuits, let rise again, then, with the handle of a
case knife dipped in flour, crease through the middle of each biscuit, or roll
with rolling pin to oblong shape. Brush 1 of each with melted fat, fold and
press together. Cover, let rise and bake in a hot oven 12 to 15 minutes.
CLOVER LEAF BISCUITS
Clover leaf biscuits may be made by shaping round biscuits; brush them
with melted fat. Drop 3 of them into each well-greased muffin pan. Let
rise and bake.
SWEET ROLLS
1 cup milk l cup sugar Flour to make a dough
1 cup mashed potato or Grated rind of 1 lemon i cup melted fat
mashed squash 1 yeast cake mixed with
1 teaspoon salt t cup lukewarm water
Follow directions for making bread. Shape into rolls and bake. Raisins
or dates may be added.
CINNAMON ROLLS
Roll the above dough mixture into a rectangular shape. Roll to l-inch
th1ckness, brush with melted fat and sprinkle with fruit, sugar and cinnamon.
Roll like jelly-roll; cut off pieces i-inch thick. Place pieces in a greased
tin and let rise to double their bulk and bake in a hot oven about 15 minutes;
BREAD AND BREAD MAKING 23
or put them close together in a bread pan. Let rise to double thei~ bulk;
when baked, cover with syrup and cinnamon.
SYRUP
1 cup syrup i teaspoon cinnamon ! cup boiling water
BREAD THAT REQUIRES NO KNEADING
In making bread that requires no kneading general rules for mtxtng
given for kneaded bread should be followed, and the mixture beaten thoroughly
instead of kneaded. It should be beaten the second time to distribute the
gas bubbles evenly, and to make a fine-grained loaf. Well-greased pans
should be half filled with the mixture.
The mixture should rise in the pan until double its bulk and no more,
and then be baked in a hot oven at least 45 minutes or until brown on all
sides, and until a hollow sound can be produced when the loaf is tapped with
the finger.
When baked, loaves should be placed so that air can circulate freely
around them until cooled. They should be put away unwrapped in a tin
box or stone jar.
2 cups boiling water or
1 cup scalded milk
and l cup boiling
water
2 tablespoons fat
BRAN BREAD
l yeast cake mixed with
2 tablespoons water
if mixed overnight,
or l yeast cake
mixed with l cup
lukewarm water, if
mixed in the morn­ing.
l cup sugar or ! cup
molasses or syrup
1 t cups white flour
.3~ cups bran
1 teaspoon salt
Follow directions for beaten bread.
2 cups warm (not hot)
left-over cere a I
mush, such as oat­meal,
cornmeal,
barley or steamed
rice
HEALTH BREAD
4 tablespoons syrup 1 cup dates, stoned and
1! teaspoons salt cut in pieces (may
2 tablespoons fat be omitted)
t yeast cake mixed with Flour to make a dough
l cup lukewarm water stiff enough to knead
Follow directions for beaten bread.
24 '!'HE METROPOLITAN LIFE COOK BOOK
BEVERAGES
TEA COFFEE COCOA CHOCOLATE
Children and young people who have not stopped growing should not
drink any tea or coffee. Tea and coffee should never be taken on an empty
stomach, unless as a medicine.
TEA
To Make Tea.-Allow one teaspoon of tea to each cup of boiling water.
Scald the teapot with boiling water, put in the tea, pour on the boiling water,
and let it stand covered from 3 to 5 minutes.
COFFEE
To Make Filtered Coffee.-Allow 1 tablespoon of pulverized. coffee to
1 cup boiling water. Scald the coffee-pot. Put coffee in strainer' or muslin
bag in coffee-pot; put on the range. Add gradually the boiling water and
allow it to filter. Cover between additions of water. If desired stronger,
refilter. This is considered the most economical way of preparing coffee.
The coffee bag should be kept in cold water and not allowed to dry between
the times it is used.
2 cups scalded milk
2 cups boiling water
BREAKFAST COCOA
Few grains sugar 2 to 4 tablespoons sugar
2 tablespoons prepared cocoa
Mix dry ingredients in saucepan; stir in boiling water gradually and
boil 5 minutes. Add milk and cook 5 minutes longer, or until smooth and
free from lumps. Mill with a Dover egg-beater to prevent albuminous skin
from forming on top.
CHOCOLATE
1! squares Baker's 4 tablespoons sugar 1 cup boiling water
Chocolate Few grains salt 4 cups milk
Scald milk, melt chocolate in small saucepan placed over hot water;
add sugar, salt and gradually boiling water while stirring; when smooth,
place over the fire and boil 1 minute; add to scalded milk. Mill by beating
with Dover egg-beater, and serve. Whipped cream or a marshmallow may
be served on top of the chocolate.
SOUPS 25
SOUPS
Left-overs of meat, fish, vegetables and cereals can be used advan­tageously
in making soups. The heavy vegetable pulp soups, such as split
pea or bean soup, the cream of vegetable soups and the milk chowders are
rich in food value. The thin meat stocks are valuable chiefly as appetizers.
The plain vegetable soups contain the food value of the vegetables they
contain. If cereals are added, it increases the food value.
Meat stock is water in which meat and meat bones have been cooked.
When dark meat is used, it is called brown stock; when light meat is used.
it is called white stock. Vegetable stock is water in which vegetables have
been cooked.
3 pounds mutton from
the neck
2 quarts cold water
2 tablespoons salt
SCOTCH BROTH
rsliced carrot
2 sliced onions
4 stalks celery
3 tablespoons rice or 3
tablespoons barley
soaked overnight or
2 tablespoons flour
for thickening.
Remove the skin and fat from meat that has been wiped with a damp
cloth. Cut the meat into small pieces, put into the kettle with the carrot,
onion and water. Heat gradually to boiling point and cook until meat is
tender, strain and remove any fat. Reheat to boiling point, add the rice or
barley and cook until the rice or barley is soft. The meat should not be
thrown away, but used in stews, croquettes or meat cakes. If combined
with a little broth, the flavor is restored.
1 can tomatoes
1 pint rice water
1 tablespoon whole
peppers
Bit of bay leaf
TOMATO SOUP
! teaspoon cloves
1 tablespoon sugar
1 slice onion
1 teaspoon salt
1 teaspoon soda
2 tablespoons flour
2 tablespoons fat
-} cup boiled rice
Cook first 7 ingredients 20 minutes. Strain. Add salt and soda.
Mix the flour with an equal amount of water until smooth, add more water
until thin enough to pour. Stir soup while adding gradually the flour mixture.
called thickening; boil 5 minutes. Strain, add boiled rice, fat, and serve.
Rice may be omitted. The flour may be omitted.
! cup carrot
! cup turnip
i cup celery
1 i cups potato
VEGETABLE SOUP
i onion
! cup fat
i tablespoon parsley
1 teaspoon salt
i teaspoon peppel'
2 quarts water
Cut vegetables into cubes. Cook the vegetables, except the potatoes
nnd parsley, 10 minutes, in the suet. Add water and potatoes and cook 1
hour. Add parsley and seasonings. A soup bone may be added. Barley
26 THE METROPOLITAN LIFE COOK BOOI<;
or rice may be cooked with the vegetables and served in the soup. Tomatoes,
cabbage, peas, beans, spinach, or any other vegetable, may be added as
desired.
SPLIT PEA SOUP
1 cup dried split peas 4-inch cube salt fat pork ! teaspoon peppel.l •
3 quarts cold water 1 ham bone 1-} teaspoons salt
! onion 2 tablespoons flour
Pick over peas and soak overnight; drain; add cold water, pork, ham
bone and onion. Simmer 3 or 4 hours, or until peas are soft. Rub through
a sieve. Add the flour mixed with cold water to the soup. Boil 5 minutes,
stirring constantly. Add seasonings. Cubed potatoes or boiled parsnips
may be added to the soup; tomato juice and green peas may be added to
give variety.
3 cups cold baked beans
3 pints water
2 slices lemon
BAKED BEAN SOUP
1! cups stewed and
strained tomatoes
2 tablespoons fat
2 tablespoons flour
1 tablespoon Chili sauce
Salt
Pepper
Put first 4 ingredients in saucepan; bring to boiling point and simmer
30 minutes. Rub through a sieve, add seasonings, thicken with the flour,
add fat, and serve with crisp crackers.
Celery stalks, celery salt, or the dried leaves of celery may be added.
CREAM SOUPS
Cream soups are made with thickened milk, combined with meat
stock, fish stock or vegetable stock and pulp. They take their name from
the kind of stock used, such as cream of chicken, cream of fish or cream of
celery, potato, or whatever kind of vegetable or other food is used. With
bread and butter, cream soup furnishes a complete meal.
GENERAL DIRECTIONS FOR MAKING CREAM SOUPS
3 cups scalded milk 2 cups seasoned stock Seasonings to taste
2 slices onion or vegetable pulp and stock
1 cup flour mixed with i cup water
Scald the milk with the onion, remove the onion and thicken the milk
by adding the flour and water mixture and cooking it 20 minutes over hot
water to prevent burning. Boil 2 cups vegetables, cut in small pieces, in
water to cover; force the vegetables when done through a strainer or leave
pieces in soup. Add the vegetable pulp and water in which the vegetables
have been cooked to the thickened milk. Season and serve.
CREAM OF CARROT SOUP
2 cups finely-chopped"carrots
1 quart boiling water
1 teaspoon salt
1 teaspoon sugar
3 cups milk
1 slice onion
l cup flour mixed with
i cup water
Salt and pepper
.,
SOUPS 27
CREAM OF CELERY
3 cups celery
1 pint boiling water
1 slice onion
2 tablespoons r i c e l cup flour mixed with
cooked in 3 cups of l cup water
milk Seasonings
2 cups corn
1 pint water
3 cups milk
CREAM OF CORN
1 slice onion
2 tablespoons flour
1 teaspoon salt
CREAM OF TOMATO
1 tablespoon sugar
Few grains pepper
3 cups tomato juice and 3 cups milk scalded, 3 tablespoons water
pulp cooked with l with 2 slices onion Salt and pepper
teaspoon soda 1 minute 3 tablespoons flour
Follow directions given above. Potatoes, lima beans, string beans,
asparagus, or a combination of vegetables, such as peas, string beans, spinach,
onions, etc., may be used. If the vegetabes are finely cut, they may be left
in the soup.
NoTE.-Cream soups may be thickened with oatmeal or barley cooked with the milk
until thickened and then strained.
CORN CHOWDER
Fat salt pork, 1 inch by 4 potatoes cut in l -inch 1 quart milk
3 inches slices 8 crackers
1 sliced onion 1 can corn Salt and pepper
Cut pork into small pieces and try it out in a pan over a slow fire. Add
the sliced onion and cook 5 minutes without burning. Strain fat into a
saucepan. Add potatoes and boiling water to fat and cook until potatoes
are soft. Then add the milk and corn. Heat to boiling point. Season with salt
and pepper. Moisten crackers in cold milk. Serve crackers on top of chowder.
2 cups flaked cod, or
fresh cod or soaked
salt cod
8 potatoes, cut into
l-inch slices
FISH CHOWDER
1 pint boiling water
1 sliced onion
Salt pork fat, 1 inch by
3 inches
1 tablespoon salt
! teaspoon pepper
1 quart milk
8 crackers
Try out fat, add sliced onion and cook to a light brown, without burning.
Strain fat into saucepan, add potatoes and boiling water and cook 10 minutes.
Add the fish and simmer 10 minutes. Add the milk and seasonings. Heat to
boiling point and serve with crackers, split and previously dipped in cold milk.
28 THE METROPOLITAN LIFE COOK BOOK
FISH
If more fish and less meat were used in the daily meals, it would help
to reduce the cost of living. Fish contains the same food value as meat
at a much smaller cost, and furnishes a food that not only tastes good, but
is easily digested.
Whitefish, haddock, halibut, cod, flounder, smelts, perch, pickerel,
sunfish and crappies belong to the white-fleshed family. Salmon, shad,
Jake trout, butterfish and herring belong to the red-fleshed family.
As the white-fleshed fish is considered more easy of digestion than the
red-fleshed, it should be selected for invalids, convalescents or those suffering
from weak digestion.
Fish should be eaten while fresh and in season. Stale fish is poisonous,
so great care should be used in its selection. Fish contains albumen, and
as albumen (which is like the white of egg) clots at a low temperature, it
should be cooked at a temperature below boiling point of water.
Local fish should be used as mu<;h as possible. Find out ail the kinds
of fish that can be obtained in your locality.
HOW TO SELECT FRESH FISH
Select a fish that has bright eyes and gills, shiny scales, firm flesh, and
Is free from a disagreeable odor.
HOW TO CLEAN FISH
Remove the scales by drawing a knife over the fish, beginning at the
tail and working toward the head.
Wipe the fish inside and outside with a cloth wet in cold, salted water,
then wipe with a clean dry cloth kept for the purpose. Head and tail may
or may not be taken off, according to the manner of cooking.
METHODS OF COOKING FISH
Broiling, baking and steaming are the best methods for cooking fish.
Fish suitable for broiling are; Split mackerel, white fish, cod, shad,
trout, etc., sliced halibut and salmon, white smelts and small fish. To broil ­brush
with melted fat, sprinkle with flour, salt and pepper, and cook over a
flame or clear fire.
Fish suitable for baking whole are: Whitefish, cod, haddock, small salmon,
shad. Foiiow directions for baked fish.
Fish suitable for boiling are; Salmon, halibut, cod, haddock, trout,
etc. Cook in piece of cheese-cloth. Add 1 tablespoon vinegar and 1 table­spoon
salt to each quart of water.
Fish suitable for frying are the white-fleshed. Cook in deep fat or saute
in a little fat in a frying pan.
"
FISH
TIME TABLE FOR COOKING FISH
Baking-thick fish, per pound • • • • •
Baking-thin fish, per pound . • •
Boiling-thick fish, halibut, salmon, per pound
Boiling-thin fish, such as flounder, per pound
Frying -fillets or steaks • • •
Frying -smelts or trout • • • • • • • •
10 to 15 minutes
8 to 10 minutes
15 minutes
8 minutes
4 to 7 minutes
3 to 5 minutes
TEST FOR COOKING FISH
29
When-the -fish can be easily separated from the bone, the fish is sufficiently
cooked. -
FISH-BAKED, WITH STUFFING
Select a fish weighing from 2! to 4 pounds. Bake with or without
stuffing.
1 cup crumbs (bread or
crackers, or half
and half)
l cup melted fat
STUFFING
l teaspoon salt
i teaspoon celery salt
i teaspoon pepper
Few drops onion juice,
if liked
i cup water
Mix ingredients in order given. If a dry filling is desired, the water
may be omitted. Three tablespoons catsup, chopped parsley, capers, pickles,
or oysters may be added. Clean and wipe the fish. Rub the inside with salt.
Fill with stuffing and sew together. Cut diagonal gashes 1! inches apart
on both sides of the fish and place a strip of bacon or salt pork fat in each
gash. Brush with melted fat, sprinkle with salt and pepper. Dredge with
flour, tie in the shape of a letter "S" and bake on a baking sheet or strips
of cotton cloth (so that it may be easily removed from the pan in a dripping
pan). When the flour is browned, baste the fish once in 10 minutes. Cook
until the flesh is firm and separates easily from the bone.
SALMON STEAKS-8TUFFED
Buy slices of salmon !-inch in thickness. Arrange half the number of
slices in a baking pan, on thin slices or strips of salt pork fat. Cover with a
well-seasoned, brea.d-crumb stuffing. Cover with remaining slices of salmon.
Sprinkle with flour, salt and pepper. Surround with left-over boiled potatoes,
cut into fourths lengthwise. Arrange strips of salt pork fat on top and bake
in a moderately hot oven about 30 minutes or until done. Garnish with
lemon and parsley.
BROILED TROUT OR OTHER FISH
Clean trout; wipe dry. Cut into suitable pieces for serving. Dip
pieces in melted fat and broil over a clear fire for about 12 minutes. Other
fish may be broiled in the same way.
FISH CROQUETTES
To 1 cup cold, flaked fish, add ! cup or more of thick white sauce. Season
with salt and pepper (lemon juice and onion if liked). Cool, shape into cutlets,
roll in crumbs, egg and crumbs again. Fry in deep fat.
30 THE METROPOLITAN LIFE COOK BOOK
CODFISH BALLS
1 cup salt codfish ! tablespoon butter i teaspoon pepper
4 medium-sized potatoes 1 egg
Wash fish in cold water, and pick into small pieces. Wash, pare and
cut potatoes in l-inch slices. Cook potatoes and codfish in boiling water
to cover, until potatoes are soft. Drain off every drop of water, return to
kettle; mash. Add butter, egg (well-beaten) and pepper. Beat with a fork
two minutes. Drop by spoonfuls into smoking hot fat. Fat should be very
hot. Fry until brown. Remove from fat and drain on paper. Serve with
egg sauce.
SCALLOPED FLAKED COD OR OTHER FISH
1 pound can flaked cod 1! cups mashed potato i cup buttered crumbs
1 ~ cups white sauce
Arrange the fish and sauce in layers in a well-greased baking dish.
\:over with mashed potatoes and bread crumbs. Bake until heated through­ut
and crumbs are browned on top: Any kind of cooked fish may be flaked
:md prepared in this way. Layers of boiled onion or green peas may be used
in this recipe.
SCALLOPED SALTED CODFISH AND RICE
i cup rice
2 cups cola water
1 cup salt codfish, soaked
overnight and drained
11 cups scalded milk ! cup white sauce
1 tablespoon finely- ! cup buttered crumbs
chopped green pepper
Add rice to cold water in a saucepan. Heat to boiling point and boil
5 minutes. Drain. Cook the drained rice, soaked codfish and milk in a
double boiler until rice is soft. Finnan haddie or smoked fish can be
prepared" in this way, adding it to the rice when it is almost done.
1 cup flaked coo~ed salmon
1 cup stale bread
crumbs soaked in
SALMON LOAF
1 teaspoon salt J teaspoon lemon juice
! teaspoon onion juice 2 egg whites, stiffly
2 egg yolks, beaten beaten
1 cup scalded milk
Combine ingredients in order given, folding in the st'iffly beaten whites
last. Drop mixture into a well-greased and crumbed pan and bake in a
moderately hot oven or steam the mixture. The eggs may be omitted,
using i cup les~ milk. Serve with white sauce.
~)
MEAT 31
MEAT
In the average household ·there is perhaps; no other food that calls for
more thought in selection and preparation than meat. In no other country
has meat been used so generously as in America.
With the present high cost of meat, American housewives are buying
less meat than formerly, and are using what they buy more carefully than ever
before.
The tough cuts of meat, usually the cheaper cuts, are located where
there is motion, such as those obtained from the neck and limbs; while
the tender cuts are located where there is little motion, such as those along
the back bone. The meat part from all the cuts from the same animal con­tain
the same food value, but there is more waste, such as bone and gristle,
to some cuts, and this should be considered in buying.
To reduce the meat bill, make a little meat go a long way oy preparing
meat combination dishes, such as stews, meat loaves, meat pies, stuffed
roasts, beef a Ia mode, etc. Make good meat gravies. "Spread the meat
flavor." Only a little meat is needed to give flavor to a whole dish.
SELECTION OF MEAT
Meat should be uniform in color, the flesh firm and elastic to the touch.
The flesh of beef should be of a bright red color and intermingled with
fat "that is yellowish.
Mutton should be dull red in color, and the fat white.
Lamb and veal should be lighter in color and flesh less firm than beef.
Meat should be removed from the paper as soon as it is received from mar-ket
and should be kept in a cool place. Always wipe meat with a damp cloth.
Beef ranks first in nutritive value, with mutton a close second.
HOW TO PREPARE MEAT STEWS
Stewing is cooking slowly, a long time, in a small quantity of water.
Cut the meat into rather small pieces; divide it into two portions; add one
portion to cold water and heat slowly to boiling point. Meanwhile brown
the other portion in a little fat in a pan. Then add it to the water and meat.
The whole should be cooked slowly for three hours or until the meat is
tender. Add vegetables the last hour of cooking.
Beef, mutton, Jamb or veal may be used, selecting the tough pieces,
such as the neck, shoulder, lower part of round, aitch bone, etc. Pieces or
cold cooked meat may be added to the stew.
The pieces of meat are usually dredged with flour before they are
browned. This gives color to the stew, a rich flavor, and thickens the gravy.
Onions, carrots, turnips, parsnips and potatoes are the vegetables
commonly used in stews. Tomatoes, string beans and green peas are some­times
used. The vegetables should be cut into !-inch cubes, t-inch slices
or strips, and added the last hour of cooking. The potatoes, however, should
be parboiled 5 minutes, then added to the stew, allowing 20 minutes for
32 THE METROPOLITAN LIFE COOK BOOK
cooking. The usual seasonings are salt and pepper. Sweet herbs, parsley,
a bit of bay leaf, a few cloves, celery salt, or catsup may be added for variety.
Dumplings or B~led Rice are often served with stew When cooking
dumplings, they should be placed so that they will rest on the meat and
vegetables. Meat stew may be served on slices of Fried Mush. ~! )
MEAT PIE
Fill baking dish t full with stew; cover with mashed potato, boiled rice,
biscuit dough or cereal mush and bake until nicely browned on top.
NEW ENGLAND BOILED DINNER
4 pounds corned beef
6 small beets
I small cabbage
6 small carrots or 3 6 medium-sized pota-large
ones toes
2 small French turnips 6 medium-sized onions
cut in thirds 6 small parsnips
Wash the meat quickly in cold water. If it is very salt, soak it about
30 minutes in cold water. Simmer meat in a kettle, containing enough
boiling water to cover, from three to five hours, or until the meat is tender.
Wash and scrape the vegetables, leave the beets, carrots, turnips and parsnips
whole, or quartered if preferred. Cut the cabbage into quarters. When
meat is tender, remove from kettle, and, two hours before dinnertime, add
the carrots, afterward the turnips and the cabbage. Thirty minutes before
dinnertime, add the parsnips and potatoes and onions. The beets should
be cooked separately. Reheat the meat with the vegetables. Serve meat
and vegetables arranged attractively on a large platter.
HOW TO BROIL MEAT
Broiling is cooking by direct exposure to heat, over hot coals or over a
flame (gas flame).
Cooking with little or no fat in a hot frying pan is called "pan-broiling."
To make broiled meat juicy, turn often while cooking.
TO BROIL STEAKS OR CHOPS
Wipe meat with a damp cloth and trim off superfluous fat. Rub the wire
broiler with a little of the fat, place the meat in broiler and broil over a clear
fire, turning every 10 seconds for the first minute. After the first minute,
turn occasionally until well cooked on both sides, or cook in a little fat in a
frying pan, turning over. Season to taste. Pork chops must be very well
done.
PAN-BROILED HAMBURGER STEAK
Chop finely one pound Jean raw beef; season highly with salt, pepper
and a few drops of onion juice. Add l cup milk gradually; knead dough
until spongy and shape into cakes. Heat a frying pan, rub with the fat of
meat and pan-broil the steaks. Turn cakes often during the cooking.
One cup left-over oatmeal mush may be added to the mixture and is very
good. 'Try shaping oatmeal mush into cakes, brush with melted fat; sha,pe
Hamburger steak mixture into cakes, place on top of oatmeal cakes. Bake in
the oven until cooked and nicely browned.
MEAT 33
GENERAL DIRECTIONS FOR BRAISING
The rump, 'top, round, blade, chuck, ribs, cross ribs cuts and flank stuffed
are all gqod braised. Beef, mutton or veal.
To braise meat, wipe meat, sprinkle with salt and pepper, dredge with
flour, and, if a lean piece of meat is used, lard previous to seasoning. Brown
the meat on all sides in a little fat in a Scotch kettle or roasting pan. Then
cover bottom of pan with hot water or meat stock. Then cover closely and
cook slowly in the oven, on top of the range or in a fireless cooker two hours.
Add vegetables, such as onion, carrot, turnips, cut into strips, balls or slices,
and continue cooking until meat and vegetables are tender.
BEEF A LA MODE
Insert 12 large strips of salt pork fat or piece of suet into a 4-pound
piece of round beef. Season with salt and pepper, dredge with flour.
Put a piece of suet in a hot pan, brown the meat on all sides in this. Put
in kettle with vegetables and water, according to recipe for beef stew. Cover
closely and cook slowly 4 or 5 hours in oven or top of range.
POT-ROAST
When beef is similarly prepared (without the strips of fat and vegetables)
and cooked in a smaller amount of water, it is called pot-roast.
Two cups brown sugar, 1 cup vinegar and 1 cup soaked prunes adrted
the last~ hour_ of cooking provides a nice change.
MEAT EN CASSEROLE
Cut 2 pounds of meat into suitable pieces for serving. Sprinkle with
salt and pepper, dredge with flour. Brown meat in a little fat in a frying pan.
Put browned pieces of meat in casserole dish; add 1 carrot cut into cubes,
l cupful stewed and strained tomatoes. Cover closely and cook 15 minutes.
Add ! cupful peeled onions and 1 cupful potato balls, and continue cooking
until meat and vegetables are tender. The casserole should be closely
_covered that the steam may be retained. Serve with boiled rice.
MEAT ROLL
Flank steak, or l pound 2 or 3 small pieces of 1 cup carrot, cubed
of thinly cut round suet 2 cups stock or water
steak 2 onions Bread stuffing
Beef, mutton or veal may be used. Wipe meat, trim edges, pound on
both sides, spread with stuffing, roll and tie. Sprinkle the roll with salt and
pepper, dredge with flour, and brown on all sides in hot drippings and lay it
on the onion and carrot in a pan with the suet on top. Pour the water or
stock into the pan. Cover tightly and cook slowly in the oven or on top of the
stove. For round steak, cook slowly, covered, for ! hour or more in a
moderate oven, then uncover and cook an additional ! hour. For flank steak,
cook slowly, covered, for 3 hours or more in a moderate oven, then uncover
last ! hour. Serve with brown gravy made by thickening the liquid in the
pan. Individual rolls may be made.
34 THE METROPOLI1'AN LIFE COOK BOOK
ROASTING
GENERAL DIRECTIONS
Wipe the meat with a damp cloth. Dredge the surface with flour, salt
and pepper. Put pieces of fat on the meat and in the pan (melted fat may be
used and rubbed over the surface). Place meat on a rack in the pan. Put
into a hot oven. The heat of the oven should be intense at first to sear the
surface (about 10 minutes), and then the heat should be reduced and water
added to cover bottom of pan. The meat should either be covered closely
or basted often with equal parts of fat drippings and water. After the last
basting,. sprinkle with salt and pepper. Place meat on a hot platter and
garnish.
GRAVY
Pour fat from pan; allow 2 tablespoons of fat to 3 tablespoons of flour
for each cupful of gravy. Put the fat into the pan, add the flour and stir
over a hot fire until well browned. Add the boiling water or stock gradually,
boil 3 minutes, season to taste with salt and pepper, and strain.
TIME TABLE FOR ROASTING (Per pound)
Beef, round • • • • •
Beef ribs (well done) • •
Beef ribs (rare) • • • •
Mutton, leg (well done), •
Mutton, leg (rare)
Mutton, loin (rare) • •
Mutton, shoulder (stuffed),
10 to 12 min.
12 to 15 min.
8 to 10 min.
15 min.
8 min.
8 min.
15 min.
Lamb (well done)
Veal (well done) •
Pork (well done) •
Chicken • • • •
Goose • • • •
Turkey, 8-pound •
MEAT LOAF
20 min.
25 min.
30 min.
15 min.
18 to 20 min.
About 2 hrs.
2 cups ground meat 1 cup bread crumbs 1 beaten egg (may be
1 teaspoon onion juice soaked in ! cup omitted)
1! teaspoons salt milk, or 1! cups 1 teaspoon finely-
Few grains pepper oatmeal mush chopped parsley
Mix the first 4 ingredients, add the soaked bread crumbs or mush
gradually, kneading the mixture until spongy, then add the beaten egg,
and more seasonings if needed and the chopped parsley. Shape into a loaf
and place on a pan covered with suet. Put suet on top of loaf. Sprinkle
with salt and pepper and flour. Bake 40 minutes, basting occasionally with
melted suet mixed with boiling water.
CALF'S LIVER AND BACON
Cut 1 pound of liver into l-inch slices. Cover with boiling water, let
stand five minutes to draw out the blood. Drain, remove veins and skin.
Wipe the liver, sprinkle with salt and pepper. Cook in hot bacon fat until
brown on both sides, turning occasionally. Make a gravy, using 2 tablespoons
of the bacon fat and 4 tablespoons of flour. Brown the two in a pan, add 2
cups of boiling water gradually and stir until smooth, season with salt and
pepper. Put the browned slices of liver into the gravy and cook slowly
15 minutes. Put liver and gravy on a hot dish, arrange the crisp bacon
around the edge and serve. Liver may be larded and baked in one large piece.
' '
,,
POULTRY 35
PORK CHOPS WITH DRESSING
6 pork chops 2 tablespoons pork fat, i teaspoon salt
t onion, finely chopped chopped l cup hot water
1! cups bread crumbs i teaspoon pepper 1 beaten egg
Mix bread crumbs, pork fat, seasonings, water and egg. Spread on pork
chops. Put chops in a pan close together; add a little water to cover bottom
of pan and bake in a moderately hot oven 1 hour, basting occasionally.
PORK SAUSAGE
5 pounds lean, raw, 1 ~ tablespoon salt 1 tablespoon summer
fresh pork, or half 1 tablespoon pepper savory
pork and half beef 2 tablespoons sage ! tablespoon thyme
Force the meat through the food chopper. Mix the meat and spices in a
large mixing bowl thoroughly with a potato masher, wooden spoon or with
the hands. Fill sterilized bags, made of cotton cloth 3 inches wide by 8 or
10 inches long, to within 2 inches of the top. Cook 30 minutes in boiling
salted water. Cool and store in a cold place.
CHOP SUEY
1 quart pork or chicken, t ·onion, chopped
cubed 2 cups celery, cut in
i cup chopped salt pork l-inch lengths
fat ! tablespoon salt
1 pint water or white stock 2 tablespoons molasses
3 tablespoons flour
3 tablespoons water
1 tablespoon China soy
! cup fresh mushrooms
· Cook the meat in the fat until a golden brown. Add the water, onion,
celery, salt and molasses. Simmer 1 hour. Mix the flour and water and
add to the mixture until thickened. Then add the molasses, China soy and
mushrooms. Cook 10 minutes longer and serve.
BAKED RABBIT
1 rabbit 4 tablespoons flour
Strips of salt pork fat 1 cup milk
Salt and pepper
Skin rabbit. Remove head and lower part oF legs. Remove insides,
etc. Wash thoroughly and soak 1 hour in acidulated water. Wipe dry.
Lard with salt pork strips, dredge with flour. Sprinkle with salt and pepper.
Arrange on strips of salt pork fat and bake in oven about 2 hours, basting
generously with milk occasionally. Currant jelly may be added to the gravy.
POULTRY
ROAST CHICKEN
Select a chicken with firm flesh, yellow skin and legs.
Dress, clean, stuff and tie wings and legs close to body of chicken.
Place on its back on a rack in a dripping pan (or on thin slices of salt
pork fat or chicken fat in a pan a trifle larger than the chicken). Rub the
entire surface with salt and spread legs and breast with 3 tablespoons melted
chicken fat or other fat and 3 tablespoons flour. Place in a hot oven and
36 THE METROPOLITAN LIFE COOK BOOK
when flour is well browned, reduce the heat and baste every 10 minutes, if
not roasted in a self-basting pan.
For basting, take 4 tablespoons of the fat in the pan and mix with 1 cup
boiling water.
A 4-pound chicken requires about 1! hours.
For the stuffing, use melted chicken fat or other fat.
1 cup cracker or bread
crumbs
i cup melted fat
STUFFING (1)
Sage, if liked
t teaspoon salt
Few grains pepper
l cup milk, scalded
1 teaspoon chopped
parsley
STUFFING (2)-CHESTNUT ·
2 cups French chestnuts 1 cup cracker crumbs Few grains pepper
-~ cup melted fat ~ teaspoon salt · ~ cup cream
Blanch and shell chestnuts. Cook in boiling salted water until soft.
Drain and mash. Add half the fat, salt, pepper and cream. Melt remaining
fat, mix with cracker crumbs, then combine mixtures.
STUFFING (3)
2 cups freshly-grated l teaspoon pepper
bread crumbs Sage, if liked
1 teaspoon salt s cup melted fat
Combine ingredients in order given.
TO MAKE GRAVY
1 well-beaten egg
! cup scalded milk
Skim off fat in roasting pan. To each 2 tablespoons fat, add 3 tablespoons
flour. Brown the two and add the drippings and enough hot water and cream
(half and half) to make it of the right thickness.
TO ROAST TURKEY
Follow directions for roasting chicken.
CffiCKEN FRICASSEE
3 pounds chicken ! bay leaf i cup chopped salt pork
1 onion 1 teaspoon salt fat or other fat
2 cloves ! cup flour
SiSige, draw and disjoint a 3-pound chicken. Wash and rinse carefully.
Put into a saucepan with 1 quart of water, 1 sliced onion with 2 cloves pressed
into it, bay leaf and salt. Simmer slowly until tender. Remove chicken
and brown the pieces, dredge generously with the flour, salt and pepper in
the salt pork fat or other fat in a frying pan. When the pieces of chicken are
nicely browned on both sides, add the water or stock in which the chicken
has been cooked. If the gravy is not thick enough, add flour thickening to
it. Season to taste. Arrange the browned chicken on a platter. Pour the
gravy over it. Surround with a border of boiled rice.
CHICKEN STEW
Dress, clean and cut up a fowl, and put it into a stew pan. Cover with
boiling water and cook gently until tender. After the first hour of cooking,
POULTRY · 37
add 2 teaspoons salt, i teaspoon pepper, bit of bay leaf, sprig of parsley, and
a slice of onion, if liked. Cook until tender. Remove chicken. Thicken
stock with i cup flour mixed with cold water. Place stewed chicken and
thicken stock in the serving dish.
CHICKEN Pm
Put stewed chicken in a baking dish. Cover with short-cake or baking­powder
biscuit dough, and bake until done.
BAKED CHICKEN
Dip raw chicken, cut into suitable pieces for serving, into melted fat
and then into flour mixed with salt and pepper. Brown the pieces of chicken
in a little fat in a pan. Add enough water to cover the bottom of pan. Cover
and bake about 1! hours. Baste occasionally.
CHICKEN CROQUETTES
2 cups chopped chicken, Few grains cayenne Few drops onion juice
cooked 1 cup thick sauce Yolk 1 egg
i teaspoon salt t teaspoon pepper
Mix ingredients in order given. Cool, shape into balls, cylinders or
any desired shape. Dip in egg, crumbs and egg again. Fry in deep fat.
ROAST GOOSE WITH STUFFING
Select a goose of suitable size for the number to be served. One pound
to a person is usually allowed. Dress and clean goose by scrubbing it inside
and outside with soda water. Rinse in boiling water and dry; stuff and sew
up or skewer. Rub with flour, salt and pepper, mixed. Place breast down
in a roasting pan. Baste with the drippings; .after the first hour, add 1 cupful
water. Turn breast one side down in a roasting pan. For an 8-pound
goose, allow 4 hours in a slow oven. Skim off most of the fat in the pan and
make gravy by adding 1 cup white sauc-e, stirring until well mixed and then
adding hot water gradually to make of right consistency.
PRUNE AND A?PLE STUFF)NG
3 cups bread crumbs 1 cup apples, pared, cut ! cup soaked, stewed
i cup melted fat in eighths, and stewed and stoned prunes
1 teaspoon salt. in a little sugar syrup i cup nut meats, broken
Few grains pepper into pieces, if liked
MASHED POTATO STUFFING
2 cups mashed potatoes, i cup chopped, par-highly
seasoned with boiled onions
salt and pepper 2 tablespoons melted fat.
Mix ingredients in order given.
TO GARNISH GOOSE
i teaspoon sage
2 egg yolks
If potato or bread stuffing is used, arrange red steamed apples around
the goose. To steam the apples, place with the skins on in a perforated dish over
boiling water. Steam until cooked. Remove and chill. Carefully remove skins,
being careful to leave the red pulp nearest the skin on the apple. Scrape skins so
as to remove all pulp and return to apples. They should be a beautiful red.
38 THE METROPOLITAN LIFE COOK BOOK
FAT
Save every scrap of fat that comes with the meat and render it.
TO RENDER FAT TO USE FOR COOKING
Fat connected with tissue must be "tried out." The fat should be finely
chopped and heated over water and strained. Done in this way there is no
danger of burning and a white fat is obtained. If the fat has a strong odor,
soaking it in salted water before rendering and adding a pinch of soda during
rendering will remove it.
CLARIFYING FAT
To lessen characteristic flavors that are disliked by many, add to the
rendered fat at least an equal amount of water and boil the mixture for an
hour. Allow the fat to harden in a cake on top, pour off the water and heat
the fat gently to drive off the water. This increases its keeping qualities.
If the flavor is very strong, heating the fat with whole or skimmed milk (1 cup
to 2 pounds of fat) will prove a more effectual method than the addition of
water. Strain through the cloth to remove all bits of foreign matter.
CRACKLINGS
The bits of tissue left after rendering the fat may be used for shortening
such flour mixtures as corncake and gingerbread-! cup being equal to about
2 tablespoons of butter. If chopped sweet apple is added to corncake and
a few raisins to gingerbread, the "chewy" bits of tissue are not noticed.
SOFTENING HARD FATS
To make hard fats softer for .such uses as cake making, they may be
mixed with softer fats-such as, 2 parts mutton or beef fat with 1 part lard
or 3 parts mutton or beef fat with 1 part cottonseed oil. Melt the fats
together and stir while melting. Stir occasionally.
SAVORY FAT
Strongly flavored fats, such as bacon, ham, or mutton, should be used.
Heat the fat over a slow fire for about an hour with the desired seasoning­the
amount and kind depending upon individual taste. Some of the seasonings
that may be used are onion, sour apple, whole thyme, marjoram, savory and
bayleaf. Savory fat may be used for warming up potato, seasoning vegetables,
browning fish, seasoning left-over meats, and in many other ways.
USES OF CLARIFIED FATS
In substituting other fats for butter as shortening, a slightly smaller
amount may be used and salt must be added. If the somewhat pronounced
flavors of such fats as mutton or beef are objectionable, a little more flavoring
-especially chocolate and spices-may be added.
Chicken or bacon fat is good for spreading sandwiches and in ~aking
pastry. A perfectly satisfactory fat for deep fat frying may cons!st of a mixture
of any clarified fats, such as beef, mutton, lard and bacon, provided there is
no't an overabundance of the harder fats.
MEAT SUBSTITUTES 39
MEAT SUBSTITUTES
.,
EGGS
Eggs are cheaper than meat. A fresh egg has a thick, rough shell.
' ' Nine medium-sized eggs, as a rule, weigh a pound. Eggs and egg dishes
should be cooked at a low temperature.
GENERAL DIRECTIONS FOR COOKING EGGS
Have ready a saucepan containing boiling water. A general rule is
to allow 1 pint of water to 2 eggs, and an extra cupful for each additional
egg. Place the eggs in the water with a spoon and cover the saucepan.
For hard-cooked eggs, let them stand on the back of the range or over a low
flame from 40 to 45 minutes. For soft-cooked eggs, place the eggs in a
saucepan containing boiling water. Let them stand on back of range or
over a low flame from 8 to 10 minutes.
POACHED EGGS
Prepare a slice of buttered toast for each egg, and keep it hot. Have
ready a shallow greased pan containing boiling, salted water to cover the
eggs. Break each egg separately into a saucer and slip it gently into the
water, being careful that water does not reach the boiling point. (If eggs
are slipped into muffin rings in the water, the shape will be better.) Cook
until the white is firm and a film forms over the top of the yolk. Remove
the eggs from the water with a skimmer or griddle-cake turner. Drain,
trim of! rough edges and place each egg on a slice of toast.
POACHED EGGS AND CREAMED FISH
Poached eggs may be served on creamed fish or vegetables on toast.
BAKED EGGS
Toast circular pieces of bread from which a little of the centers have
been removed. Place pieces on a buttered dish. Break an egg and drop
contents in the center of each. Sprinkle with salt and pepper, dot with
butter, pour on a little milk or cream and bake in a moderate oven until eggs
are cooked.
BAKED EGGS W1TH CHEESE
Follow directions for baked eggs, sprinkling slices of toast with cheese
before eggs are dropped onto them, or slip eggs into buttered egg shirrers.
Cover with white sauce, sprinkle with grated cheese and buttered crumbs.
Bake until eggs are set.
BAKED EGGS IN HAM CASES
To t measure of crumbs add t measure scalded milk and 1 me.asi.tre of
finely-chopped, cooked ham. Line greased custard cups with mixtUf!'!·
40 THE METROPOLITAN LIFE COOK BOOK
Break eggs into the centers and bake until set. Serve with white sauce.
Mashed potato may be used instead of the bread and milk mixture. Cheese
may be used instead of ham.
NoTE: Baked eggs may be covered with buttered bread crumbs. Eggs may be baked in
tomato shells
CODDLED EGGS
Allow l cup milk for each slightly beaten egg. Cook mixture in a double
boiler until thickened. Season with salt and pepper and serve on buttered
toast.
SCRAMBLED EGGS
2 tablespoons fat ! cup milk Few grains pepper
5 eggs 1! teaspoons salt
Beat eggs slightly; add salt, pepper and milk. Melt the fat in a frying
pan, pour in the egg mlxture and cook slowly, continually scraping from bottom
of pan. When creamy, turn into a hot dish and serve at once. Serve with
ham or bacon, etc.
SCALLOPED EGGS AND HAM
4 hard-cooked eggs 1! cups buttered hard 1 pint white sauce
! cup or 1 cup cold crumbs
chopped ham or meat
Chop the eggs, and follow the rule, alternating the eggs aad meat, or
add chopped eggs and meat to the sauce.
4 egg yolks
1 cup bread crumbs
1 cup milk
BREAD OMELET
! teaspoon salt
l teaspoon pepper
4 egg whites, beaten
2 tablespoons fat
Soak bread crumbs in milk, add beaten egg yolks and seasonings. Fold
in stiffly beaten whites. Melt fat in omelet pan. Turn mixture into pan
and cook slowly over a fire until delicately hrowned underneath and firm
around the edges. Place on top grate in oven and bake until firm on top.
Fold and serve with white sauce.
OYSTER OMELET
Fold in oysters, cut in halves, to omelet mixture, or add oysters to cream
sauce. Follow directions given in plain omelet recipe.
MEAT AND VEGETABLE OMELET
Cook omelet. Add cooked vegetables or meat to the white sauce, or
fold them into the omelet mixture.
CHEESE DISHES
One pound of cheese contains as much food value as 2 pounds or meat.
Cheese may be added to white sauce and served with boiled rice or boiled vege­tables
or plain on toast. Cheese may be combined with left-over cereal mush, ·
and baked as a souffle or shaped into cakes and baked in the oven or browned
in a little fat in a pan. ·
MEAT SUBSTITUTES 41
BAKED MACARONI OR RICE AND CHEESE
Sprinkle hot boiled macaroni or rice with grated cheese or cheese cut
into small pieces. Arrange bread crumbs, macaroni and cheese; or rice and
cheese, and white sauce, in layers in a well-greased baking dish. Cover
with bread crumbs and bake in oven until nicely browned.
Tomato sauce may be used in place of the white sauce.
Cornmeal mush may be arranged in layers with cheese and baked.
Boiled corn may be mixed with chopped green pepper and white sauce and
arranged in layers with cheese and baked.
1 cup scalded milk
1 cup sta-le bread crumbs
CHEESE FONDU
1 tablespoon fat
! teaspoon salt
3 eggs
! cup cheese, cut into small pieces
1 tablespoon catsup
Mix the first 6 ingredients; add the well-beaten yolks of eggs, fold in
the stiffly-beaten whites and bake in a well-greased baking dish for 20
minutes in a moderate oven.
CHEESE AND CORN SOUFFLE
Follow recipe for Cheese Fondu, adding 1 cup boiled corn, an additional
cup milk, ! cup cheese and 2 tablespoons chopped green pepper to the first
6 ingredients.
COTTAGE CHEESE AND NUT LOAF
1 cup cottage cheese
1 cup coarsely-ground
nut meats
1 tablespoon lemon juice
2 tablespoons catsup 1 cup stale bread crumbs
and hot tomato 1 tablespoon vegetable
juice to moisten oil
2 tablespoons finely 1 teaspoon salt
chopped onion 1 teaspoon pepper
Mix the ingredients thoroughly, add more seasonings if necessary,
put mixture into a well-greased baking dish and bake in a moderately hot
oven until nicely browned.
BEANS, PEAS AND LENTILS
There are any number of different kinds of beans on the market, such
as the marrow, pea, kidney, black turtle, lima and yellow-eyed beans;. the
Manchurian beans, of which there are brown and red ones; the Chilian,
of which there are brown, red and gray ones. The soy bean is richer in fat
and flesh-building material than any of the other beans. Beans as a whole
., contain about the same food value, and the housewife who wishes to get the
most food value for the money will do well in selecting the kind that sells
at the lowest cost, provided they are in good condition.
Recipes given for one kind of beans may be used for _any one of the
others with just as good results.
1 pint ·dried lima beans
or kidney beans
soaked overnight
2 cups beef, chopped
1 teaspoon salt
CHILI CON CARNE
i cup suet, forced through
food chopper
1 red pepper, cut in strips
! onion, sliced
l teaspoon pepper
! teaspoon mustard
1 tabl-espoon vinegar
Tomatoes to cover
42 THE METROPOLITAN LlFE COOK BOOK
Arrange ingredients in layers in a bean pot. Cover with water and bake
slowly 3 or 4 hours.
RED BEANS
Red beans may be cooked as lima beans. They may be served in ·white
sauce, tomato or meat-stock sauce.
RED BEANS, SPANISH STYLE
1 cup cooked red beans 2 tablespoons suet or oil 1 teaspoon salt
~ cup cooked carrot 1 sliced onion Few grains pepper
1 cup cooked beef, cubed 1 tablespoon sugar 2 cups boiling water
1 chili, finely chopped ·
Brown the onion and meat in the suet or oil; add all the ingredients,
and cook slowly until water is nearly evaporated. Serve with boiled rice
or boiled chestnuts.
STEWED RED BEANS WITH BACON
Wash and soak red beans in cold water from 12 to 48 hours. To 1 cup
of beans use ~ pound of bacon. Put bacon into a saucepan-add 1 carrot
and 1 onion cubed and the soaked beans; cover with cold water, bring to
boiling point and simmer one hour, or until beans are tender (!teaspoon soda
may be added just as they are put over the fire). Drain and remove skin
from beans. Taste and season. Serve hot.
BAKED BEANS
1 quart beans 1 teaspoon mustard l teaspoon salt
~pound salt fat pork or vegetable oil i cup molasses
Pick over and wash beans; cover with cold water and soak overnight.
In the morning, drain, cover with fresh water and cook slowly below boiling
point until soft, then drain. Put ~-inch slices of salt pork fat in the bottom
of an earthern bean pot or covered crock. Put beans in pot and bury the
remaining pork (which should be gashed in several places) in the beans.
Mix the salt, mustard and molasses in a cup; fill the cup with boiling water
and pour the mixture over the beans. Add enough more boiling water to
cover beans. Cover bean pot, put in oven, and bake in a moderate oven 8
hours. If baked a long time, they become dark and have a rich Havor. One
cup oil may be used instead of the pork.
VEGETABLES 43
VEGETABLES
Vegetables should be used generously in our daily meals. They are
chiefly valuable for the pure water and mineral matter they contain, which
act as a tonic in our bodies. They contain cellulose or wood fiber, which
stimulates the digestive organs to carry on their work. The cellulose stimu­lates
the intestines so that their contents are kept constantly moving. Some
vegetables contain starch, sugar and other substances.
Peas, beans and lentils will take the place of meat. Spinach is rich
in iron, etc. It is well to eat many different kinds of vegetables in order to
supply the body with the different kinds of mineral matter and acids they con­tain.
BUYING VEGETABLES
In buying vegetables, choose those that are in season and plentiful.
Potatoes.-Never buy sprouted potatoes. To test potatoes, cut one
in halves, and if they are juicy enough to stick together the potato is good.
Cabbage.-Select those that are hard and heavy, with crisp, white leaves.
Winter Squash.-Select those that are medium-sized with no soft spots.
Summer Squash.-Select those that are light yellow in color, with the
shell so tender that it can be broken with the finger nail.
Summer Carrots.-See that the leaves are green and fresh.
Corn.-See that the silk is brown and that the ear is well filled with good
kernels that are full of sweet milky juice.
Peas.-Pods should be green and brittle; the peas green and not too large.
String Beans.-Break a pod. It should be brittle.
Lima Beans.-Select those with green, juicy pods.
Spinach.-Choose that with leaves fresh and dirty.
GENERAL RULES FOR COOKING VEGETABLES
Wash thoroughly. Pare, peel or scrape, if skins must be removed.
Skins should be left on to keep in all the food value possible. Soak in cold
water until ready to cook. Cook in freshly boiling salted water until tender.
Drain off the water, shake over the fire, serve hot with seasoning, using 2
tablespoons fat, ! teaspoon salt, and a few grains pepper to 1 cup cooked
vegetables, or serve with white sauce. (See page 8.)
NoTit-Allow 1 teaspoon salt to 1 quart of water. u~e enough boiling water to cover
vegetables. Salt may be added when vegetables are put in, except in the case of delicate green
vegetables, as peas, spinach, etc., when it should not be added until the vegetables are nearly
done. To preserve the color of green vegetable.'i, cool..: uncovered. Cabbage, onions and
turnips should be cooked uncovered jo a large quantity cf water. By changing the water­once
or twice during the cooking, much of the strong odor and flavor may be lost. If dried
bread be tied in a cheesecloth and placed on top of vegetable during cooking, it absorbs some
of the odor. Water in which vegetables have been cooked is called vegetable stock =d should
never be thrown away but used in soups and sauces.
Winter vegetables should be kept in a cool, dark, dry place. Fresh
vegetables may be washed and kept on ice in a clean piece of cloth.
44 THE METROPOLITAN LIFE COOK BOOK
TIME TABLE FOR COOKING VEGETABLES IN WATER
Asparagus ....... . 20 to 40 minutes
Beets (young) .... .45 minutes
Beets (old) ....... 3 to 4 hours
Carrots ........... 25 to 30 minutes
Cabbage .......... 15 minutes
Cauliflower ....... 20 to 30 minutes
Celery ........... 20 to 30 minutes
Green peas ....... 30 to 45 minutes
Green corn ....... 12 to 20 minutes
Lima beans .•..... 1 hour or more
Onions ..• •..•• .. .46 to 60 minutes
~arsnips .......•. 30 to 45 minutes
Potatoes ....•.••.. 25 to 30 minutes
Rice .....•....•.. 20 to 45 minutes
Spinach .......... 30 to 45 minutes
; String beans ...... I to 3 hours
Turnips .•••..... .45 minutes
Tomatoes .•••••.. 1 to 3 hours
HOW TO PREPARE DIFFERENT KINDS OF VEGETABLES
Carrots.-Boil in skins, peel, slice, cube or cut lengthwise. Serve with
seasonings, in white sauce or in thickened meat stock; or mash to a pulp,
mix with egg and cream and bake in greased cups.
Beets.-Boil in skins, peel, cut in slices, cube or cut as desired, serve
plain with seasonings or in white sauce or pickle in diluted vinegar, to which
a few cloves, a slice of onion and a little sugar have been added. Cubed boiled
beets may be added to corn beef hash mixture.
Parsnips.-Boil in skins, peel, cut as desired, serve bot in seasoned
butter or white sauce, or brown in fat, or mash to a pulp, add an egg, teaspoon
salt, tablespoon sugar and a few grains pepper to each cup; shape into cro­queHes,
dip in crumbs, egg and crumbs again, and fry in deep fat; or bake
mixture in greased molds; or arrange slices or cubes of boiled parsnips,
white sauce, and crumbs in layers in a well-greased baking dish and serve
as scalloped par-snips.
Turnips.-Boil in skins, peel, serve plain with seasonings or in white
sauce. Mix with carrots or prepare as parsnip croquettes.
Rutabago.-Wash and pare, slice, boil and mash, season with fat, salt
and pepper and sugar, or scoop out pared and boiled rutabagas; fill with a
mixture of chopped meat, chopped green pepper, onion, parsley, salt, bread
crumbs and moisten with white sauce. Brush outside of rutabagas with
melted fat, place in a greased pan and bake.
Sweet Potatoes.-Boil in skins, peel boiled sweet potatoes, slice and
brown in fat; or put in baking pan, cover with syrup, to which a little salt and fat
have been added and bake in the oven until nicely browned. Serve as
Glaced Sweet Potatoes. Mash boiled sweet potatoes, · serve as Mashed
Sweet Potatoes, or add 1 egg, 2 tablespoons sugar, to each 2 cups and shape
into croquettes, dip in crumbs, egg and crumbs again, and fry in deep fat.
Serve as Sweet Potato Croquettes. Bake in skins, and serve as Baked Sweet
Potatoes.
Potatoes.-Boil with or without skins, peel and serve plain or mashed;
or prepare as sweet potato croquettes, omitting the sugar. Cut boiled potatoes
in slices or cubes and reheat in white sauce and serve as Creamed Potatoes,
using It cups sauce to 2 cups potatoes; or, cut boiled or raw potatoes in slices
and arrange in layers with a little onion and white sauce, and bake until
potatoes are doPle; or browned on top and serve as Scalloped Potatoes.
Hash cold boiled potatoes, and to 4 cups add ! teaspoon salt, few grains
VEGETABLES 45
pepper, few drops onion juice, 4 tablespoons milk and mix. Melt 4 table­spoons
dripping in frying pan; when melted and browned, pack in potatoes,
cook slowly until nicely browned. Fold and serve as Hashed Browned
Potatoes. Bake raw potatoes, serve as Baked, or scoop out, mash and cream,
and serve as Baked Stuffed Potatoes.
Onions.-Skin and boil. Serve plain with seasonings or in white sauce,
or bake whole or stuffed. Cut raw onions in slices, dip in fl.aur and fry in a
little fat or in deep fat.
Celery.-Serve raw, boil or fry. Serve boiled celery in white sauce
or scallop with rice and white sauce.
Asparagus.-Boil. Use tougher parts of stalks for soups. Tender,
served plain or in white sauce. Serve boiled asparagus on scrambled eggs
on toast or on fried mush.
Spinach.-Boil. Serve plain, seasoned, or mixed with white sauce.
Cabba.ge.-Serve raw or boil. Serve plain, seasoned or in white sauce
alone or with grated cheese, or scalloped with cheese and white sauce. Boil
with pork, or boil cabbage with 2 tablespoons fat, 4 tablespoons vinegar,
1 onion sliced, 1 teaspoon salt, l teaspoon pepper, and 2 tablespoons sugar,
1 hour. Stuff cabbage leaves with boiled rice or chopped meat mixture, roll
and tie and boil. Serve on toast as Cabbage Rolls.
Tomatoes.-Dip in hot water, peel, slice, serve raw; or cook cut into
sections with 1 teaspoon salt, 2 tablespoons sugar, few grains pepper and l
cup bread crumbs to 6 tomatoes; l onion, cut in pieces, added, gives a
pleasing flavor; serve as Stewed Tomatoes. Corn and green pepper may
be added to make Mexican Style Tomatoes. Arrange >!iced or canned
tomatoes, seasoned in layers with bread crumbs or boil~d rice or boiled
macaroni or spaghetti, in a well-greased baking pan, 1u1d bake until nicely
browned on top; serve as Scalloped Tomatoes. Stuff raw tomatoes from
which slices have been cut off from the tops and pulp removed; fill with
boiled rice, bread crumbs, seasoned, and mixed with finely-chopped meat,
and bake; serve as Baked Stuffed Tomatoes.
Egg Plant.-Pare and cut, soak overnight in cold salted water, drain.
Soak in cold water ! hour, drain again, dry, sprinkle with salt and pepper,
dip in crumbs, eggs and crumbs again. Fry in deep fat and serve as Fried
Egg Plant.
Squash.-Wash summer squash, cut in pieces, remove seeds. Steam
20 minutes. Turn into a cheese-cloth bag, squeeze out water. Mash, season
and serve. Cut winter squash in pieces, remove seeds and stringy part,
steam or bake. Mash, season and refill shells and serve as Baked Squash.
Com.-Remove husk and silky threads, leave a couple of layers of husk
on, and plunge cobs into boiling water; boillO minutes; serve as Boiled Corn.
Remove corn from cob, heat with 2 tablespoons butter, 1 tablespoon sugar,
teaspoon salt, a few grains of pepper, ! cup white sauce to 1 ~ cups corn and
serve as Stewed Corn. Arrange corn, white sauce mixed with finely-chopped
green pepper and bread crumbs in layers in a well-greased baking dish and
bake; serve as Scalloped Corn. Mix 1 cup corn with 1 well-beaten egg,
l cup flour, salt and pepper to taste, and shake to imitate oysters. Brown
on both sides on a well-greased griddle and serve as Corn Oysters.
46 tHE METROPOLITAN LIFE COOK BOOK
SALADS
Simple salads consist of fresh vegetables which require no cooking,
such as the salad greens, which include leaf lettuce, head lettuce, romaine,
lettuce, endive, chickory, escarole, sorrel and watercress, and vegetables such
as onions, cabbage, celery, cucumber and tomatoes. Any of these may be
served with an oil dressing or a boiled dressing.
HOW TO PREPARE RAW VEGETABLES FOR SALADS
Separate leaves or stalks into their natural divisions. Examine them
carefully, removing inferior portions, insects, etc., that may be found on the
vegetables. Wash thoroughly in several waters. Running water is prefer­able.
Salted water aids in removing insects. Drain off the water and dry
with cheese-cloth. Greens may be kept in a paper bag in the refrigerator
until serving time. Coarser portions may be used for soups or sauces,
while the tender portions may be served raw. Great care should be exercised
in the selection and preparation of food which is not subjected to heat before
serving, such as salad greens. Salad plants, carelessly cultivated or handled,
may carry dangerous bacteria, and therefore should be carefully cleaned.
SALAD DRESSINGS
FRENCH DRESSING
! teaspoon salt i teaspoon paprika 4 tablespoons oil
l teaspoon pepper 1 to 2 tablespoons vinegar
Mix ingredien.: \n order given, stirring vigorously; 2 tablespoons Chill
sauce may be added.
FRENCH THOUSAND ISLAND DRESSING
1 tablespoon orange juice 2 tablespoons finely- 2 tablespoons finely-
! tablespoon lemon juice chopped green pepper chopped pimentoes
1 teaspoon onion juice
Add the above ingredients to French dressing.
FRENCH CHIFFONADE DRESSING
2 tablespoons Chili l cup finely-chopped l cup finely-chopped
sauce onions beets
Add the above ingredients to French dressing.
RUSSIAN SALAD DRESSING
1 hard-cooked egg, finely chopped 1 tablespoon finely- 1 tablespoon cooked
2 tablespoons finery c h 0 p p e d chopped onion chopped carrot
cooked beets
Add the above ingredients to French dressing.
THOUSAND ISLAND SALAD DRESSING
~ cup olive oil l teaspoon mustard 1 teaspoon paprika
Juice t lemon 8 olives, sliced 1 teaspoon Worces-
J uice 1 orange 8 cooked chestnuts, sliced tershire sauce
1 teaspoon grated onion l teaspoon salt • cup mayonnaise
3 teaspns. parsley, chopped finf"
SALADS 47
Put the ingredients for the dressing into a fruit jar, adjust 1 or 2 rubbers
and the cover. Shake until the mixture is smooth and thickened a little.
This is sufficient for 12 portions. Pour over lettuce, washed and dried, or
serve the lettuce and dressing separately.
i teaspoon salt
l teaspoon sugar
i teaspoon paprika
MAYONNAISE DRESSING
Yolk 1 egg 1 tablespoon lemon juice
1 tablespoon vinegar ~ to 1 cup oil
Mix dry ingredients, add egg yolk. When well mixed, add ~teaspoon vine­gar.
Add oil gradually, at first drop by drop, stirring constantly. When very
thick, add a few drops of vinegar or lemon juice and continue to beat, adding oil
and vinegar alternately, until the mixture is smoothly blended. The dressing
should be thick enough to hold its shape. A Dover egg beater is considered
time and labor-saving when used in beating the ingredients.
COOKED SALAD DRESSING
1 teaspoon salt Few grains cayenne Yolks, 2 eggs or 1 egg
1 teaspoon mustard 2 tablespoons butter or oil 1 cup scalded milk
2 teaspoons sugar 2! tablespoons flour ! cup hot vinegar
Mix the salt, mustard, 2 tablespoons oil, sugar and cayenne. Add the
yolks and mix thoroughly. Stir flour with 1 tablespoon cold water until
smooth. Add a little of the scalded milk, stir, pour it into the scalded milk.
Cook in a double boiler, continue stirring until thickened. Pour it into the
yolk mixture, return to double boiler, add the hot vinegar, stirring con­stantly
until the mixture thickens. Cool before using. If cooked too long,
It will curdle.
COLD SLAW DRESSING
1 teaspoon mustard 1 teaspoon sugar
1 teaspoon salt Few grains pepper
1 tablespoon flour 1 tablespoon melted butter or oil
Yolk 1 egg
t cup hot vinegar
! cup whipped cream
Mix the first 8 ingredients in order given. Cook in double boiler until
thickened. Strain and cool. Fold in the whipped cream.
FRUIT SALAD DRESSING
3 egg yolks ! cup vinegar 1 cup whipped cream
i cup sugar i teaspoon salt
Mix the egg yolks, sugar, salt and vinegar. Cook in a douqle boiler
until thickened, stirring all the time. Remove from fire; when cool, add the
whipped cream. •
Prepared mustard may be added to this dressing, using less or no sugar;
it is then suitable for meat or vegetable combinations.
SALADS
COLD SLAW
Finely shred cabbage, soak 1 hour in cold water and drain. Mix shredded
cabbage with cold slaw dressing. Serve on lettuce leaves. Finely-chopped
green pepper, onion and pimento may be added.
48 THE METROPOLITAN LIFE COOK BOOK
MACEDOINE SALAD
2 tablespoons finely­chopped
parsley
Shredded lettuce
French dressing
1 cup cooked carrot strips
1 cup cooked potato cubes
1 cup cooked string beans
Arrange shredded lettuce on salad plates. Mix vegetables with French
dressing. Put a spoonful on each plate. Serve.
TOMATO SALAD
8 medium-sized tomatoes 1 cup cooked chicken 1 cup mayonnaise dress-
1 cup celery or cucumber cut in cubes ing
cut in cubes
Scald and peel tomatoes; slice off their tops. Scrape out the seeds and
a little of the pulp, and fill cavities with the celery, cucumbers and chicken,
mixed with mayonnaise dressing.
]ELLffiD VEGETABLE SALAD
2 tablespoons granu- Juice 11emon ! cup celery, finely cut
lated gelatin 2 cups boiling water 1 green pepper, finely
! cup cold water ~ cup sugar chopped
! cup vinegar 1 cup shredded cabbage 1 teaspoon salt
! cup pimento
Soak the gelatin in cold water; add the boiling water and place dish
ov.er hot water. Let stand until gelatin is dissolved. Remove and add the
vinegar, lemon juice, sugar and salt. Cool, and when it begins to jell, add
the chopped vegetables. Pour into molds, chill. Serve on lettuce leaves
with salad dressing. Any desired mixture of vegetables may be used.
FRUIT SALAD
2 oranges ~ pound malaga grapes 12 walnut::.
3 bananas 4 slices pineapple, cubed
Mix fruit and serve salad dressing on top, or add fruit salad dressing to
moisten. Mix with whipped cream or fruit salad dressing or salad dressing
only. May be served in orange cups.
WALDORF SALAD
1 cup cubed apple 1 cup nut meats Salad dressing to moisten
1 cup celery
Cut slice from tops of green or red apples; scoop out the inside pulp,
leaving just enough to hold the skin in place. Fill the shells with the salad
mixture and serve on lettuce leaves. A little salad dressing may be put on
top of each.
JELLffiD FRUIT SALADS
Fill molds with a mixture of
Equal measures of marshmallow cut in pieces and pineapple cut in cubes, or
Equal measures of pineapple, oranges and bananas, cut in small pieces, or
Green grapes skinned and seeded, or
Orange sections, grapefruit sections, or
Strawberries, pineapple, cubed, and marshmallows, cut in small pieces,
and blanched almonds, or
SALADS 49
Any other fruit alone or in desirable combinations.
Cover with lemon jelly mixture and let stand in a cold place until jellied.
Serve on lettuce leaves with a salad dressing. May be served as a dessert.
LEMON JELLY
2 tablespoons granu­lated
gelatin
2 to 2! cups boiling water
1 cup sugar
t cup lemon juice
Rind of 1 lemon
l cup cold water
Soak gelatin 20 minutes in cold ·water, then dissolve in
Add sugar, lemon juice and rind, strain into a mold and chill.
boiling water.
MACARONI SALAD
! cup boiled macaroni, ~ cup boiled ham, cut ~ cup sweet pickles, cut
cut into !;-inch pieces into l-inch cubes into small pieces
Mix and moisten with boiled salad dressing, using only 1: cup vinegar
and ~ teas!)oon mustard in the dressing. Serve on lettuce leaves in tomato
cups, or plain, garnished with parsley, etc.
MEAT SALAD (CHICKEN OR VEAL)
Remove bones and gristle, fat and skin, from cold, cooked meat. Cut
meat into l-inch cubes and mix it with an equal amount of celery which has
been scraped, chilled and cut in small pieces. Moisten with French dressing.
Add mayonnaise dressing or boiled dressing to taste. Arrange on lettuce
leaves; garnish with curled celery.
Flaked fish, such as salmon, tuna, etc., may be Illixed and used in the same
way.
HERRING SALAD
1 cup cold cooked carrots, 1 cup cold cooked potatoes, 1 cup cold cooked peas
cubed cubed 1 cup finely-cut herring,
previously soaked
Marinate with French dressing. Arrange mixture in a mound; make 4
sections. Cover 2 sections with finely-chopped whites of hard-cooked eggs,
and the other 2 with the hard-cooked yolks forced through a potato ricer or
strainer. Garnish with parsley.
SANDWICHES WHICH MAY BE SERVED WITH SALAD
Chopped, hard-cooked eggs moistened with salad dressing.
Chopped meat moistened with salad dressing.
Chopped meat and chopped pickles moistened with salad dressing.
Chopped nuts and dates moistened with salad dressing.
Chopped figs moistened with salad dressing.
Chopped olives and celery moistened with salad dressing.
Chopped ripe olives and walnuts moistened with salad dressing.
Chopped cheese and pimento moistened with salad dressing.
Peanut butter.
Sliced ham and mustard.
Sliced beef and dill pickle.
Sliced chicken and tomato moistened with salad dressing.
Cubed cucumbers and radishes moistened with salad dressing.
SO THE METROPOLITAN LIFE COOK BOOK
DESSERTS
Milk and egg desserts are rich in food value. Milk and eggs supply
practically all the needs of the body.
YELLOW CUSTARD
4 cups scalded milk 6 eggs (if baked in a ! cup sugar
4 eggs (if baked in indi- large mold) i teaspoon salt
vidual cups) Few grains nutmeg or cinnamon
Beat eggs slightly, stir in the sugar and salt. Add the scalded milk
slowly to the egg mixture; strain into buttered custard cups and sprinkle
a little nutmeg on top of each. Set cups in a pan containing hot water, and
bake in a moderate oven until custard is firm. One-hall square melted
chocolate may be added to the milk, to make chocolate custard.
• Custard mixtures may be poured over pieces of buttered toast or un-toasted
bread; these may be cut into slices, strips or cubes. Cocoanut.
raisins, candied orange peel, chopped figs or dates may be put between the
layers, or the bottom of the buttered baking dish may be covered with drained
fruit, the bread arranged and the whole covered with a custard mixture.
Sponge cake crumbs or crumbles macaroons may be used with an
unsweetened custard mixture.
TAPIOCA CREAM PUDDING
1 ; tabl_espoons minute 2 cups scalded milk
taptoca, or t cup 2 eggs
pearl tapioca. ! cup sugar
i tablespoon salt
1 tablespoon v.anilla
Pick over tapioca and soak I hour in cold water to cover. Drain. add
to milk and cook in a double boiler until tapioca is transparent. Mix the yolks
with the sugar and salt. Combine by pouring hot mixture slowly into egg
mixture. Return to double boiler and cook until it thickens while stirring
constantly. Fold in whites of eggs beaten until stiff, remove from range,
chill and serve.
~ cup sago
2 cups scalded milk
2 eggs
SAGO PUDDING
! cup sugar
i teaspoon salt
1 teaspoon vanilla or
grated rind of a lemon
Pick over sago and wash. Drain, add to milk and cook in a double
boiler until sago is transparent. Mix the yolks with sugar and salt. Com­bine
mixture by pouring hot mixture slowly into egg mixture and cook in a
double boiler until thickened. Fold in the stiffly-beaten whites; remove
from range. Flavor and mold. Serve cold with grape sauce. Eggs may be
omitted and J cups sago used in place of the ! cup.
2 cups steamed rice
2 or 3 eggs
RICE PUDDING
l cup milk
i up sugu
l cup dares, stoned and
cut into small piecea
DESSERTS 51
Add well-beaten yolks of eggs, sugar, milk and dates, cut in small pieces,
to the steamed rice. Fold in the stiffiy-beaten white and bake 30 minutes
in a well-buttered and crumbed baking dish. Serve with cream or fruit
sauce. Raisins may be used in place of dates. The eggs and milk may be
omitted and the sugar and fruit added to the steamed rice and served.
1 cut apple pulp
APPLE SNOW
Whites 3 eggs Powdered sugar
Pare, quarter and core 4 sour apples. Steam until soft and rub through
sieve. There should be i cup apple pulp. Beat the whites of eggs until
stiff; add gradually apples sweetened to taste. Pile lightly on a dish and serve
with custard sauce. One tablespoon lemon juice may be added.
CUSTARD SAUCE
1. cups scalded milk } cup sugar or syrup ~ teaspoon vanilla
Yolks 3 eggs } teaspoon salt
Beat the yolks slightly, add sugar and salt. Stir constantly while adding
gradually the hot milk to the yolk mixture. Return to the double boiler.
Cook in the double boiler, stirring constantly until mixture thickens, and a
coating is formed on the spoon. Chill and flavor. If cooked too long,
custard will curdle. Should this happen, beating the mixture with a Dover
egg beater will restore the smooth consistency. When eggs are scarce, use
use 2 yolks and { tablespoon cornstarch.
PRUNE WH...TP
Follow directions for apple snow, substituting ~ cup prune pulp. Pulp
of fresh fruit or steamed, dried apricots or peaches may be used in place of
the apple pulp.
FRUIT BLANC MANGE
l cup sugar, unless fruit Dash of salt
juice is sweet t cup water
enough 2 tablespoons-lemon juice
3 cups fruit juice
~ scant cup cornstarch
Heat the fruit juice in the top part of a double boiler, placed directly
over tee fire, until boiling point is reached. Ad:i the cornstarch mixed with
the cold water, sugar and salt, stirring all the time until thickened. Put
into lower part of double boiler, filled ~ full of boiling water and cook 20
minutes. Add lemon juice und pour in to molds. Serve with whipped cream.
Sago or tapioca may be used in place of the cornstarch.
BLANC MANGE
4 cups scalded milk ~ cup sugar or syrup ~ cup milk
a cup cornstarch , teaspoon salt 1 teaspoon vanilla
Mix the dry ingredients, stir in the ! cup of milk and add the mixture
to the scalded milk in a double boiler, stirring all the time until thickened.
Cook 30 minutes. Add flavoring and mold. Stiffly-beaten whites of eggs
may be folded into the mixture.
52 THE METROPOLITAN LIFE COOK BOOK
CHOCOLATE BLANC MANGE
Prepare according to recipe for blanc mange. Add 1 square of melted
chocolate, to which i cup of boiling water has been added. Mix thoroughly.
Mold and chill. Serve with plain or whipped cream.
PRUNE PUDDING
~ pound prunes 1 tablespoon lemon juice 1~ cups boiling water
2 cups cold water Rind i lemon ! cup cornstarch
1 cup sugar or syrup l-in. piece stick cinnamon
Pick over and wash prunes, then soak l hour or more in cold water to
cover. Boil until soft in the water in which they have been soaked. Remove
the stones, add sugar, lemon juice and rind, cinnamon and boiling water.
lf syrup is used, add two more tablespoons of cornstarch. Simmer fifteen
minutes. Remove cinnamon, mold and chill. Serve with plain or whipped
cream. Chopped almonds may be added to the mixture just before being
poured into the mold.
FRUIT TAPIOCA PUDDING
~ cup tapioca 2 cups fruit sauce 1 tablespoon lemon juice
Cold water to cover i teaspoon salt Few grains nutmeg and
2l cups boiling water ?I cup sugar cinnamon
Wash and soak the tapioca and sago hour or more in enough cold
water or fruit juice to cover; add the boiling water, cooked fruit, fruit juices,
salt, sugar and lemon rind. Cook in a double boiler until tapioca is trans­parent.
Mold, chill and serve with cream and sugar. Minute tapioca may
be used, and this requires no soaking.
SCALLOPED APPLES OR FRUIT
3 apples cut in eighths i teaspoon nutmeg 2 cups soft bread crumbs
} cup sugar i cup water 2 tablespoons butter
t teaspoon cinnamon ! lemon juice and rind
Cook the fruit with the sugar, cinnamon, nutmeg and water, until soft;
add lemon juice and rind. Arrange in layers in a buttered baking dish.
using i of the buttered crumbs on the bottom of the baking dish, then ! the
apple sauce, then buttered crumbs, apple sauce and the remainder of the crumbs
on top. Bake in a moderate oven, until nicely browned on top. Other fruit
sauces may be used in the same way-such as peach, apricot, rhubarb, etc.
HUNTER'S PUDDING
~ cup chopped suet ~ teaspoon soda
! cup milk 1 teaspoon salt
! cup molasses ! teaspoon clove
2 cups flour ! teaspoon mace
Mix in the order given. Steam 2! hours.
l teaspoon allspice
i teaspoon cinnamon
1 cup raisins in 2 tea­spoons
flour
Serve with yellow sauce.
STEAMED WHOLE WHEAT PUDDING
1 ~ cups whole wheat flour ! cup molasses
! teaspoon soda i cup milk or water
t teaspoon salt 1 egg, beaten
2 tablespoons butter,
melted
1 cup chopped raisins
DESSERTS 53
Mix and sift dry ingredients. Add molasses and milk. Add beaten egg
and melted butter, then the raisins. Beat mixture thoroughly. Chopped figs
or dates may be used. Steam 2! hours in a large mold, or 30 minutes in
individual molds.
PLUM PUDDING WITHOUT EGGS
1 quart cooked mashed carrot i pou·nd currants}
! pound finely-chopped suet i pound raisins Dredge with flour
! cup sugar ! pound citron
2 cups flour or bread crumbs]
1! teaspoons salt
1 teaspoon cinnamon Sift together
! teaspoon cloves
! grated nutmeg
Mix ingredients in order given. Steam 3~ hours in a buttered mold.
May be steamed in individual molds. Carrots should be forced through a fine
strainer.
HARD SAUCE
~ cup butter 1 cup powdered sugar ~ teaspoon lemon extract
I teaspoon vanilla extract
Cream the butter, add sugar gradually and flavoring. To hard sauce
may be added a little fruit juice or jam, such as raspberry or strawberry.
LEMON SAUCE
! cup sugar 1! cups boiling water H teaspoons lemon juice
1 tablespoon cornstarch 1 teaspoon butter
Mix sugar and cornstarch. Add boiling water gradually, stirring un til
thickened. Boil 5 minutes. Add butter and lemon juice. Serve.
2 tablespoons granu­lated
gelatin
i cup cold water
LEMON JELLY
2 to 2} cups boiling water ! cup lemon juice
1 cup sugar Rind 1 lemon
Soak gelatin 20 minutes in cold water, then dissolve in boiling water.
Add sugar, the lemon juice and rind; strain into a mold and chill. Bearing
the lemon jelly while it is jelly-like with E. Dover egg beater will make it
white and fluffy. Orange, raspberry or other fruit jelly may be made in
the same way, using i cup oJ the fruit juice with lemon juice to taste.
SPANISH CREAM
2 tablespoons granu- 3 egg yolks
lated gelatin ! cup sugar or syrup
3 egg whites
1 teaspoon vanilla
3 cups milk i teaspoon salt
Reserve t cup milk to soak gelatin. Scald the remaining 2~ cups of milk.
Separate the eggs, beat the yolks, add the sugar and salt; stir in the scalded
milk slowly and cook in double boiler until custard thickens, stirring all the
time. · Remove from fire, add the soaked gelatin and stir until dissolved,
then strain. Beat the whites until stiff, fold into mixture. Flavor and turn
Into cold wet mold. Chill.
54 THE METROPOLITAN LIFE COOK BOOK
FROZEN MIXTURES
Ice and salt form a freezing mixture several degrees below the freezing
point of water. Salt melts the ice, withdrawing heat from the contents of the
can, and the melting ice dissolves the salt. The smaller the pieces of ice, the
more quickly the change to liquid, and the more salt used, the more quickly the
mixture is frozen. If too much salt is used, however, the frozen mixture will
be coarsely grained. Three parts ice to 1 part salt is the best proportion
for a smooth, fine-grained cream.
DIRECTIONS FOR FREEZING
Scald can, cover and dasher, then chill.
Place the can of the freezer in the pail; put in the dasher, and pour in mixture
to be frozen. Cover and adjust top. Turn crank to make sure can fits in socket.
Fill the space between the can and pail with alternate layers of ice and
salt, allowing 3 measures of ice to 1 of salt. The ice and salt should come a
little higher in the pail than mixture to be frozen.
The can should not be more than } full, as the mixture expands in freezing.
Turn the crank slowly at first, then turn crank more rapidly, adding more
salt and ice if needed. Do not draw off the water, unless it stands so high
that there is danger of it getting into the can.
After freey:ing, draw off water, remove dasher, and with spoon push solidly.
Put cork in opening of cover. Repack, using 4 parts of ice to 1 of salt.
Place on top newspapers, an old blanket, or a piece of carpet.
HOW TO MAKE ICE-CREAM OR ICES WITHOUT A FREEZER
Cover bottom of pail with crushed ice. Put in baking-powder can,
tumbler, or lard pail containing mixture to be frozen, and surround with ice
and salt. Turn can or tumbler with hand occasionally, and as soon as it
begins to freeze, scrape frozen mixture from sides of can with a knife or
spatula, and beat mixture with spoon, continuing until mixture is frozen.
Ice-cream is frozen cream. Frozen pudding is frozen cream or custard
to which fruits and nuts are added. It is usually served with a sauce.
Mousse is prepared with whipped cream, which gives it a mossy con­sistency.
It is molded and packed in ice and salt.
Water ices are fruit mixtures diluted with water and frozen.
VANILLA ICE-CREAM (1)
1 quart thin cream i cup sugar 1~ tablespoons vanilla
Mix ingredients and freeze.
VANILLA ICE-CREAM (2)
1} cups scalded milk
I tablespoon flour
! teaspoon salt 1 quart thin cream
1 egg 2 tablespoons vanilla
~ cup sugar
Mix flour, sugar and salt; add egg, slightly beaten, and
Cook in double boiler 20 minutes, stirring constantly at first.
milk gradually.
Should custard
FROZEN MIXTURES 55
have curdled appearance, it will disappear in freezing. When cool, add
flavoring and cream. Strain and freeze. Fresh fruit may be cut up and served
with the ice-cream. Serve crushed fruit sauce, chocolate sauce or maple sauce,
with or without chopped nuts, on top of each serve of ice-cream when desirable.
MILK SHERBET
2 cups sugar or syrup 1 quart milk i cup lemon juice
Mix the sugar and strained lemon juice. Pour the milk into the freezer
can, add the lemon mixture. Stir thoroughly, cover, freeze.
LEMON ICE-CREAM
z cups milk 1! cups sugar or syrup Rind 1 lemon
Z cups cream Juice 31emons
Mix ingredients and freeze according to directions.
PINEAPPLE ICE-CREAM
Add 1 can grated pineapple to Lemon Ice-cream recipe, using only 1
cup sug~r. Freeze mixture.
ORANGE ICE-CREAM
Add ! cup orange juice and grated rind of 2 oranges to Lemon Ice-cream
recipe. Freeze mixture.
PEACH ICE-CREAM
H cups peach pulp Juice 11emon 1 quart cream
1 j cups sugar or syrup
Mix and freeze.
BANANA ICE-CREAM
One and ! cups banana pulp may be used in place of the peach pulp.
ICES
Water ice is fruit juice sweetened, diluted with water and frozen.
Sherbet is a water ice mixture to which is added dissolved gelatin or
beaten whites of eggs.
Frappe is a water ice mixture frozen to a mush, using equal parts of ice
and salt in freezing.
56 THE ME1ROPOLI1'AN LIFE COOK BOOK
CAKES
Cakes should be regarded as confection and eaten as such.
1 cup molasses
1 cup corn syrup
1 t cups boiling water
2 cups raisins
2 tablespoons fat
WAR CAKE
1 teaspoon salt
1 teaspoon cinnamon
! teaspoon cloves
! teaspoon nutmeg
3 c·u ps flour
1 teaspoon soda
2 teaspoons baking­powder
Boil first !l ingredients. Cool, add the flour sifted with the soda and
baking-powder. Drop into well-greased loaf tins. Bake 45 minutes in a
moderately hot oven. Make 2 loaves.
PLAIN CAKE
fr cup fat ~ cup milk l teaspoon salt
1 cup sugar 2 cups flour 3 egg whites
3 egg yolks 3 teaspoons baking-powder 1 teaspoon vanilla
Cream the fat, add sugar gradually and continue to cream until the
mixture is creamy. Add the well-beaten yolks, the milk alternately with
the flour mixed and sifted with the baking-powder and salt. Beat mixture
thoroughly. Fold in the stiffly beaten whites and vanilla. Bake in a loaf
or layers.
CHOCOLATE CAKE
Make same as Plain Cake, adding one square melted chocolate cooked
with 2 tablespoons boiling water, to the fat and sugar mixture.
MARBLE CAKE
Make same as Plain Cake, adding ! square melted chocolate cooked
with 1 tablespoon boiling water, to ! of the batter. Arrange spoonfuls of
dark and white mixtures in a well-greased pan,
FIG CAKE
Make same as Plain Cake. Add l teaspoon cinnamon, l teaspoon
cloves, fr cup finely-chopped figs to fr of the batter. Bake this in 1 layer
and the remaining ~ in 2 layers. When done, put fig layer between the other
two, a layer of frosting between each.
LIGHT FRUIT CAKE
Make same as Plain Cake, adding l cup finely-cut citron, l cup currants,
!. cup raisins and l cup finely-chopped nuts.
NUT CAKE
Make same as Plain Cak~. ~St:Hu:; l \:;tip nut meats and 2 tablespoons.le~
shortening;~
! cup fat
1 cup sugar
2 eggs
CHOCOLATE CAKE
! cup milk
1 t cups flouc
2! teaspoons baking-powder
2 squares chocolate
! teaspoon vanilla
CAKES 57
Cream the fat; add suga