Estimated Nutrition (whole recipe, rough)
Counts 42 of 63 ingredients — the other 21 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 42 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Rye | 1 slice (32g) | 83 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Oyster | 6 medium (84g) | 81 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Red Grape Juice | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Radish | 1/2 cup (58g) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Goose | not in our table | 0 |
| Sauce | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Brandy | not in our table | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Rose | not in our table | 0 |
| Tea | not in our table | 0 |
| Dandelion | not in our table | 0 |
| Flower | not in our table | 0 |
| Nuts | not in our table | 0 |
| Wheat | not in our table | 0 |
| Liver | not in our table | 0 |
| Cocktail | not in our table | 0 |
| Gin | not in our table | 0 |
| Syrup | not in our table | 0 |
| Marshmallow | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Cake | not in our table | 0 |
| Wood | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three slices of anchovies lengthwise on toast
- four slices of stuffed olives
- three tablespoonfuls of the orange juice
- one pint pineapple juice from one can maraschino cordial one-half pint mix well
- one-half pint mix well
- 2 tablespoons of rendered goose fat
- two tablespoons of lemon juice
- one tablespoon of tomato catsup
- 5 drops of tobasco sauce
- two tablespoonfuls each of tomato catsup
- six tablespoonfuls of lemon juice
- one teaspoonful each of finely grated horseradish
- two teaspoonfuls of a piquant sauce
- one tablespoon each of capers
- one-fourth cup of mayonnaise
- one cup tomato catsup
- one-half teaspoon onion juice
- one teaspoon lemon juice
- three drops tabasco
- one tablespoonful of tomato catsup stir the following
- one-half tablespoonful each horseradish
- one tablespoonful of lemon juice
- quarter teaspoonful tabasco sauce
- six pieces bread twelve sardellen six slices tomato mayonnaise
- one pound of american cheese grated
- one tablespoon butter one-half tablespoon flour
- three-fourths cup milk
- one teaspoonful each of tarragon vinegar
- two drops of tabasco sauce
- one-half teaspoonful of a piquant table sauce
- one tablespoonful of light sour wine
- one-half cup sugar
- one-half cup sherry wine
- two tablespoons sloe-gin
- one cup granulated sugar
- one pint brandy
- one-half tablespoon sugar melt the chocolate
- three-fourths cup milk mix the cocoa
- one pound of freshly ground coffee
- one cup one heaping tablespoon coffee
- one tablespoon cold water
- one teaspoon white of egg
- two-thirds cup of boiling water
- one tablespoon cold water mix the coffee
- one cup one
- one tablespoon of brandy
- half cup of whipped cream
- one-half cup of sugar
- four cups of juice to one cup of sugar
- one cup of sugar to a gallon of juice
- nine quarts of grapes
- three quarts of water
- three pounds granulated sugar
- 9 cups water
- 40 drops kimmel oil
- four tablespoons sugar two cups water extract juice of lemon
- one teaspoon brandy one teaspoon sugar add mint if desired
- one-half cupfuls of sugar
- one-half cupful of water
- one cupful of water add the juice of three large oranges
- four tablespoonfuls in each glass
- 1 teaspoon sugar
- 3 pounds of granulated sugar
- one pint bottle of claret wine
- two gallons of water
- six slices of peeled pineapple into small dice
- half cup of mar- schino cherries
- two quarts of strawberries to a pulp
- six quarts raspberries six pounds sugar one pint white vinegar wash berries
- nine pints of red rasp- berries
- one quart of water
- four ounces tartaric acid
- nine pounds granulated sugar to juice
- three pints of water six
- four ounces of raisins
- one teaspoonful of rose water
- one-half teaspoon ceylon
- 1 teaspoon oolong tea
- one cup boiling water
- two quarts of berries add one quart of water
- six quarts of dandelion flowers in one gallon of water three days
- three pounds of granulated sugar
- one quart of the blossoms from the stems
- one gallon of cold water
- three pounds of sugar
- one tablespoonful of yeast
- one tablespoon butter one egg two small potatoes boiled in skins peel
- one-half cup molasses one tablespoon soda one teaspoon salt mix
- one-half cups bran flour eight
- one pint milk pinch salt dissolve molasses
- one teaspoon salt one teaspoon soda one cup raisins mix brown sugar
- one cup of molasses
- one pint milk
- one-half cup of water
- two cupfuls of sour milk
- two-thirds cupful of dark brown sugar
- three cupfuls of graham flour
- three cups flour
- one-half cup the greater omaha cook book 29 chopped raisins
- one-half cup chopped nuts
- half cups sweet milk
- one-half cups of milk
- one teaspoonful of melted shortening
- one cup of wheat flour
- one teaspoonful of salt
- one cup of flour
- half teaspoon of salt
- one-fourth cupfuls flour
- three-fourths cupful cornmeal
- one cupful sweet milk
- one-half teaspoonful of salt
- two teaspoonfuls of baking powder
- one-half teaspoon salt two heaping teaspoons baking powder two cups of milk
- two cups of milk
- three tablespoons sugar beat the eggs well
- two cups will be sufficient
- two teaspoons of granulated sugar
- one tablespoon of salt
- one-quarter cup of sugar
- one-half cup milk
- a small spoonful of mayonnaise
- a cup of mashed strawberries add a slice of pineapple
- a slice of pineapple
- a tablespoonful of orange juice
- a cup of sugar
- a sprig of mint
- a teaspoonful of fresh grated horseradish
- a teaspoonful of tabasco sauce
- a slice of tomato covered
- a slice of tomato on toasted bread
- a teaspoon of granulated sugar add a glass of milk
- a teaspoonful of sugar
- a tablespoonful of red grape juice
- a pinch of salt
- a gallon of juice
- a sprig of mint put in each glass adds to the daintiness of the serving
- a bunch of fresh mint
- a large piece of ice
- a small bunch of mint leaves in the top
- a teaspoonful of orange extract
- a cup of strawberries
- a quart of claret
- a slice of lemon may be served in each cup
- a teaspoon of salt
- a cupful of meal
- a tablespoon of melted butter
- a cupful of blood warm water
- a tablespoon of lard
- a pint of milk
- 13 preserves
- 0 desert 180 kiss tarte
- 0 whip
- 15 salmon sandwiches
- one cup?
- three sections thus formed
- one side
- 1 peel
- 3 prepare a fresh pineapple
- six table- spoonfuls of sugar
- six oranges
- two maraschino cherries on top
- 2 grapefruits sherry
- one pint pineapple juice from one can maraschino cordial one-half pint mix wel
- 1 three large white onions goose liver three hard boiled eggs chop onions
- three hard boiled eggs chop onions
- 19 goose liver paste
- 2 take poultry liver
- half level teaspoon of salt
- 3 cocktails
- six oysters
- ten large oysters in pieces
- two tablespoons worcestershire sauce
- one-quarter tea- spoon horseradish
- half shell
- 1 sardellen appetizer six pieces bread twelve sardellen six slices tomato
- twelve sardellen six slices tomato mayonnaise
- three hard boiled eggs cut bread round
- one-half egg
- half shell at a formal dinner
- half lemon skins are filled
- 21 radish
- one cnp tart late cherries in quart bottle
- one-fourth ounce chocolate one cup hot milk one-half tablespoon sugar melt t
- one scant teaspoon cocoa
- 2 one-half tablespoon cocoa one-fourth cup water one teaspoon sugar three-fo
- one teaspoon sugar three-fourths cup milk mix the cocoa
- 3 one cup milk two teaspoons cocoa one cup boiling water two scant teaspoons
- one cup boiling water two scant teaspoons sugar scald the milk
- one egg well
- one way to make
- 23 making
- three tablespoons cereal coffee one cup boiling water one tablespoon cold wate
- 1 heaping tablespoon finely ground coffee
- one heaping teaspoon pulverized coffee one heaping teaspoon pulverized coffee ex
- one heaping teaspoon pulverized coffee extra
- 1 beat the yolk of an egg
- six beat yolks of 3 eggs well
- 3 eggs well
- 2 lemons
- two jiggers gin one-half lemon
- one-half jigger grenadine syrup white of an egg one orange
- one orange
- one quart red wine one cup sugar two cups water few sticks cinnamon let boil
- two cups water few sticks cinnamon let boil a few minutes
- 2 remove ripe grapes from stem
- one cup of sugar
- 3 put the grapes
- one lemon
- five lemons
- three bottles of chilled ginger ale
- one-half lemon cracked ice one
- two cups orange juice two quarts water one cup lemon juice large piece of ice
- one cup lemon juice large piece of ice one small cup sugar * * * * * marsh
- one small cup sugar * * * * * marshmallow orangeade to one cupful of water
- three large oranges
- two marshmallows cut in quarters
- one whole egg
- one-half lemon
- two dozen good oranges
- three dozen good lemons
- two boxes of cocktail pineapple
- one bottle of bran died cherries
- three oranges
- three parts
- two bananas if the flavor is liked
- two lemons
- 1 six quarts raspberries six pounds sugar one pint white vinegar wash berr
- one pint white vinegar wash berries
- eight green stalks of rhubarb
- 27 tea one-half teaspoon ceylon
- one gallon of water three days
- one-half cake compressed yeast
- six cups flour two teaspoons salt one cake compressed yeast one teaspoon sugar
- one cake compressed yeast one teaspoon sugar three cups milk t one tablespoon
- three cups milk t one tablespoon butter one egg two small potatoes boiled in s
- two small potatoes boiled in skins peel
- two cups corn meal 3 cups sour milk one cup rye meal one-half cup molasses o
- 3 cups sour milk one cup rye meal one-half cup molasses one tablespoon soda
- one teaspoon salt mix
- ten tablespoons molasses two
- one-half cups wheat flour one teaspoon soda one pint milk pinch salt dissolve
- 2 six cups of bran one pint milk one cup molasses one-half cup water one-h
- one pint milk one cup molasses one-half cup water one-half cup brown sugar o
- one-half cup water one-half cup brown sugar one teaspoon salt one teaspoon s
- one cup raisins mix brown sugar
- two level teaspoonfuls of soda
- three level teaspoons baking powder
- one level teaspoon salt
- one mixing spoon sugar
- 29 chopped raisins
- 1 beat three eggs very thoroughly
- one teaspoonful of sugar
- two generous cups of cornmeal
- one
- one pan of bread -- enough
- four people -- use a cupful of meal
- one egg beaten lightly
- 3 one
- one egg
- 4 two eggs three heaping tablespoons of flour one-half teaspoon salt two hea
- two cakes of compressed yeast in a cupful of blood warm water
- two quarts
- 1 use a wood paddle
- four medium sized loaves
- salt
- pepper
- lemon juice
- paprika
- nutmeg
- ginger
- vinegar
- cinnamon
Directions
Easy Way to Make Ice Cream 109
Ices and Sherbets 109
Angel Ice - 109
Apricot Ice Cream 109
Apricot Sherbet 109
Bisque 109
Cherry Ice Cream 109
Cherry Parfait 109
Chocolate Ice Cream 110
Chocolate Syrup for Ice Cream. 110
Frozen Pudding, Nos. 1, 2 110
Frozen Chocolate with Whipped Cream 110
Frozen Chocolate Pudding 110
Grape Juice Sherbet Ill
Grape Juice Bombe Glace Ill
Grape Fruit Punch Ill
Golden Mousse Ill
Ice Cream Ill
Ice Cream without Freezer Ill
Hickory Nut Ice Cream 112
Icebergs 112
Lemon Ice 112
Lemon Sherbet, Nos. 1, 2 112
Lemon Cream Sherbet 112
Loving Cup 113
Maple Nut Parfait 113
Maple Parfait 113
Maple Mousse, Nos. 1, 2 113
Hot Maple Nougat 113
Muskmelon Frappe 114
Nut Frappe 114
Orange Frappe 114
Plum Pudding Glace, Frozen 114
Pineapple Cream Ice 114
Orange Sherbet 114
Cream or Peach Sherbet 115
Nut Ice Cream 115
Peach Ice Cream 115
Patriotic Sherbet 115
Plum Pudding Ice Cream 115
Raspberry Ice 116
Raspberry Ice Cream 116
Raspberry Mousse 116
Roman Punch 116
THE GREATER OMAHA COOK BOOK
Strawberry Nests 116
Strawberry Snow 116
Frozen Strawberry Nectar 117
Walnut Pudding 117
ICINGS AND TELLINGS
Allegretti Frosting 118
Apple Icing 118
Butter Icing 118
Cake Filling 118
Caramel Icing 118
Cocoanut Icing, Nos. 1,2 118
Chocolate Coffee Icing 119
Chocolate Icing, Nos. 1, 2, 3 119
Chocolate or White Icing 119
Chocolate Filling 119
Fig Filling 119
Fruit Frosting 120
Fudge Icing 120
Lemon Filling, Nos. 1, 2 120
Nut Icing 120
Orange Frosting 120
Plain Icing 120
Raisin Filling 120
Strawberry Icing 120
Tutti Fruitti Frosting 120
Uncooked Chocolate Icing 121
Unboiled Chocolate Icing 121
White Frosting 121
INVALID DISHES
Albumenized Milk 122
Albumenized Water 122
Albumenized Orange Juice 122
Blackberry Cordial, Nos. 1, 2 122
Barley Pudding 122
Beef Tea 122
Barley Water, Nos. 1, 2 123
Baked Milk 123
Beef Juice 123
Calves Foot Jelly 123
Chicken Broth 123
Cranberry Gruel 123
Cream Toast 124
Egg Gruel 124
Egg Toast 124
Fruit Whip 124
Flaxseed Tea, Nos. 1, 2 124
Hot Egg Nog 124
Irish Moss Blanc Mange 124
Important Points for Making Gruels. 125
General Proportions for Gruels 125
Barley Gruel 125
Flour Gruel 125
Mutton Broth 125
Meat Juice 125
Oyster Broth 125
O-angre Float 126
Oatmeal Soup 126
Rennet or Junket 126
Sago Jelly 126
SliDperv Flm Tea 126
Toast Water 126
Raw Sandwiches 126
XATZOS OR PASSOYER DISHES
Grated Apple Matzos Cake 127
Matzos Cake 127
Matzos Charlotte 127
Matzos Crimsels 127
Fried Matzos 127
Matzos Kloesse 128
Matzos Pancakes 128
Potato Flour Cake 128
Matzos Pudding 128
Rules for Roasting Meats 129
Broiling, Boiling, Frying, etc 129-130
Beef Brownies 130
Boiled Beef Miroton 131
Frizzled Beef 131
Minced Beef In Tomato Sauce 131
A Rechufee of Beef 131
Ragout of Beef 131
Beef Saute A La Lyonnaise 132
Spiced Beef 132
Boiled Dinner 132
Legless Birds 132
Brisket With Barley 132
Brown Hash 132
Sauer Braten No. 1 133
Beef a la Mode or Sauer Braten No. 2 133
Boudines 133
Chili Con Carne 133
German Chop Suey 133
Hungarian Goulasch No. 1 133
Hungarian Goulasch No. 2 134
Bacon Hint 134
Deviled Ham Loaf 134
Little Turkeys 134
Broiled Ham 134
German Lamb Stew with Dumplings. 134
Baked Cured Ham 135
Boned Lamb Chops with Mushrooms. 135
Crown of Lamb 135
Leg of Lamb with Rice 135
Fried Liver with Egg Sauce 135
Liver Rechauffe 135
Baked Liver 135
Liver and Bacon 136
Cold Loaf for Lunch 136
Filled Milt 136
Meat Balls In Cabbage 136
Jell-0 With Foul and Other Meats 136
German Meat Dish 136
Monday Meat 137
Spaghetti and Meet 137
Swiss Roast 137
Pot Roast of Beef 137
Pot Roast 137
Beefsteak Toast 137
Baked Steak 137
Deviled Steak 138
Spanish Steak 138
Mushrooms with Beefsteak 138
Baked Beefsteak with Tomato Sauce. 138
Flank Steak with Cheese 138
Creole Steak 138
Steak with Oysters 139
Pimento Steak 139
Spanish Stew 139
Southern Stew 139
Creamed Sweetbreads 139
Sweetbreads and Mushrooms 139
Roast Sweetbreads and Peas 140
Pickled Tongue 140
THE GREATER OMAHA COOK BOOK
Tongue with Tomato Sauce 140
Pot Roast Tongue 140
Braised Tongue 140
Veal Loaf . 140
Veal Stew 140
Veal Goulasch 141
Italian Veal 141
Baked Veal 141
Veal Chicken 141
Economical Dish 141
Jellied Veal No. 1 141
Jellied Veal No. 2 142
Veal Birds 142
PICKLING (Spiced), RELISHES AND CANNING
Beef Relish 143
Catsup 143
Catsup — Uncooked 143
Celery Relish 143
Chili Sauce 143
Chow Chow 143
Chutney 144
Corn Chowder 144
Corn Relish 144
Delicious Cucumber Relish 144
Large Cucumber Pickles 144
Cantaloupe Sweet Pickle 145
Spiced Cranberries 145
Spiced Grapes 145
Dill Pickles, Nos. 1, 2 145
Egg and Beet Relish 145
Mustard Chow Chow . 146
Mixed Pickles 146
Spiced Gooseberries 146
Pepper Hash 146
Mustard Pickles 146
Piccalilli 147
Pickled Cauliflower 147
Pickled Pears 147
Peach Pickle 147
Tobasco Pickles 147
Sweet-Pickled Peaches 148
Brandied Peaches 148
Green Tomato Relish, Nos. 1, 2 148
Green Tomato Chili Sauce 148
Uncooked Tomato Relish 148
Uncooked Relish 148
Uncooked Ripe Tomato Relish 149
Spiced Rhubarb 149
Canned Asparagus 149
Canned Pineapple 149
Canned Tomatoes 149
New Way to Can Tomatoes 150
Canned Tomato Soup 150
To Can Corn 150
Pie Crust 151
Pie Crust 151
Pie Hint 151
Puff Paste 151
Hot Apple Pie 151
Dried Apple Custard Pie 151
Butter Scotch Pie 151
Chocolate Pie 152
Coconut Pie 152
Cheese Pie 152
Excellent Custard for Pies or
Puddings 152
Six Varieties of Cream Pie 152
Custard Pie 153
Cranberry Pie 153
Pilling for Lemon Pie No. 1 153
Lemon Pie No. 2 153
Lemon Sea Foam Pie * 153
Mince Dumpling 153
Mince Pie 154
Nut Pie 154
Orange Pie 154
Orange Cream Pie 154
Cream Peach Pie 154
Peach Pan Dowdy or Peach Spider
Pie 154
Pineapple Cream Pie 155
Prune Pie, Nos. 1, 2 155
Pumpkin or Squash Pie 155
Pumpkin Pie 155
Raisin Pie 155
Rhubarb Pie 156
Strawberry Pie, Nos. 1, 2. . . '. 156
Cream of Strawberry Pie 156
Sweet Potato Pie 156
Vinegar Pie 156
Washington Pie 157
Way to Select Poultry 158
How to Prepare Chicken for Cooking. 158
When Stuffing a Fowl 158
Cooking Hints 158
Chicken a la King 158
Chicken a la Terrapin 158
Chicken Catalani 159
Chicken en Casserole, Nos. 1, 2, 159
Creamed Chicken 159
Chicken With Cream Gravy 159
Chicken Comets 160
Chili Con Carne 160
Chicken Croquetts 160
Chicken Dinner 160
Fried Chicken, No. 1 160
Fried Chicken No. 2 161
Huntington Chicken 161
Chicken Jelly 161-
Jellied Chicken Pies 161
Lenox Veal or Chicken 161
Chicken Loaf 162
Hot Chicken Mousse 162
Paprika Chicken 162
Chicken Pie 162
Chicken and Oyster Pie 162
Chicken Pie With Rice 163
Pressed Chicken, Nos. 1, 2 163
Pickled Chicken Wings and Necks. . . 163
Chicken Pudding 163
Smothered Chicken 163
Chicken Souffle With Mushroom
Sauce 164
Broiled Squabs 164
Sauabs Stuffed With Corn 164
Birds Roasted in Their Feathers.... 164
Broiled Birds 164
How to Skin a Goose and Put Breasts
in Fat 164
THE GREATER OMAHA COOK BOOK
PRESERVES AND JELLIES
A Rule for Making Jelly 165
Apple and Rhubarb Jelly 165
Bar-Le-Duc Jelly, Nos. 1, 2 165
Crab Apple Jelly 166
Grape Conserve 166
Cherry Preserves 166
Grape Jelly 166
Grapefruit Marmalade 166
Quick Orange Marmalade 167
Orange Marmalade 167
Peach Preserves 167
Peach Conserve 167
Gingered Pears 167
Plum Compote 168
Quince Honey 168
Rhubarb Jelly 168
Strawberry and Rhubarb Jelly and
Butter 168
Strawberry Preserves, Nos. 1, 2 168
Yellow Tomato Preserves 168
Tomato Preserves 168
Tutti Fruiti 169
Preserved Watermelon Rind 169
Preserve Melons for Winter 169
PUDDINGS AND DESERTS
Rules for Custards 170
Pudding Hints 170
Apple Charlotte, Nos. 1, 2 170
Angel Charlotte Russe 170
Apple Cup Custard 171
Apple Dumplings 171
Apple Fluff 171
Frosted Apples, Nos. 1, 2 171
Apples, Mapled • 172
Apples in Maple Syrup 172
Apple Porcupine 172
Apple Pudding 172
Apple Strudel 172
Apple Roll 172
Apple Snow 173
Apple Souffle 173
Scalloped Apples 173
Stuffed Apples 173
Apricot Whip 173
Bread Pudding, Nos. 1, 2 173
Bread Pudding, No. 3 174
Blanc Mange Pudding 174
Suet Bread Pudding 174
Blueberry Pudding 174
Individual Charlotte Russe 174
Charlotte Russe No. 1 174
Charlotte Russe No. 2 175
Chocolate Charlotte Russe 175
Cherry Charlotte 175
Cabinet Pudding 175
Caramel Tapioca 175
Chocolate Gelatine 175
Dutch Apple Cake 176
Chocolate Pudding. Nos. 1, 2, 3 176
Chocolate Bread Pudding 176
Chocolate Pudding — Steamed 177
Cocoanut Pudding 177
Coffee Whip 177
Cottaere Pudding 177
Cud Custard — Individual 177
Cranberry Fluff 177
Date Pudding 177
Steamed Date Pudding 177
Date Souffle 178
Fig Pudding 178
Fruit Cream 178
Fruit Custard 178
Fruit Pudding 178
Fruit Farina 178
Food for the Gods 179
Gelatine Whip 179
Glazed Fruit 179
Graham Pudding, Nos. 1, 2 179
Ginger Pudding 179
Hamburg Cream 179
Ice Box Cake 180
Ice Box Pudding — Chocolate 180
Jell-0 With Fruit 180
The Popular Jell-0 Desert 180
Kiss Tarte With Blueberries 180
Lemon Sponge or Snow Pudding . . . 181 Lemon Jello-0 Whip With Prunes ... 181
Lemon Pudding 181
Macaroon Fluff 181
Macaroon Fruit Gelatine 181
Macaroon Mousse 182
Macaroon Pudding 182
Caramel Mousse 182
Marshmallow Chocolate Pudding .... 182
Marshmallow Cream, Nos. 1, 2 182
Marshmallow Pudding 182
Meringue — Schaumtorte . . . 182
Nesselrode Pudding 183
Nut Creams 183
Noodle Charlotte 183
Orange Cream Pudding, Nos. 1, 2 . . . . 183
Stuffed Oranges 183
Orange Souffle 184
"One" Pudding 184
Baked Peaches 184
Peach Betty 184
Peach Grateau 184
Peach Kisses 184
Peach Meringue 184
Peach Pudding 185
Peach Tapioca 185
Pears — A New Way 185
Pineapple Brown Betty 185
Pineapple Caramel Tapioca 185
Pineapple Charlotte Russe 185
Pineapple Pudding, Nos. 1, 2 186
Pompadour Charlotte 186
Pineapple Sponge 186
Prune Float 186
Prune Whip Pudding 187
Prune Pudding Nos. 1, 2 187
Prunes and Rice 187
Stuffed Prune Pudding 187
Plum Pudding 187
English Plum Pudding, Nos. 1, 2 188
Chocolate Plum Pudding 188
Queen of Puddings 188
Rhubarb Roll 189
Rice Pudding 189
Rice-Peach Dumplings 189
Rum Pudding 189
Raspberry Whip 189
Steamed Raisin Puffs 189
Strawberry Charlotte 190
THE GREATER OMAHA COOK BOOK
Strawberry Sponge 190
Strawberry Baked Dumplings 190
Riced Strawberries 190
Walnut Cream Dessert 190
Velvet Cream 190
Violet Mousse . . . 191
Wine Pudding 191
Salad Pointers . . 192
Salad Wafers 192
Apple Salad 192
Stuffed Apple Salad 192
Almond and Celery Salad 192
Asparagus Jelly 193
Beef Salad 193
Kidney Bean Salad 193
Cabbage Salad 193
Cauliflower Salad 193
Cheese Salad, Nos. 1, 2 193
Celery Gelatin . . 193
Cherry Salad 194
Chestnut Salad 194
Chicken Mousse 194
Chicken Salad, Nos. 1, 2 194
Chiffonade Salad 194
Collonade Salad 195
Cold Slaw 195
Cucumber and Tomato Salad 195
Crab Meat Salad . . 195
Cucumber and Shrimp Salad 195
Egg Salad 195
Egg and Creese Salad 195
Egg and Tomato Salad 195
Egg and Tomato Salad a la Brighton . 196
Egg and Beet Salad 196
Fruit Salad, Nos. 1, 2, 3 196
Fish Salad 196
Green Pepper Salad 197
German Salad 197
Grape Fruit Salad 197
Halibut Salad 197
Herring Salad 197
La Suisse Salad No. 1 197
La Suisse Salad No. 2 198
Lettuice Salad, Nos. 1,2 198
Marshmallow Salad 198
Nut Salad 198
Nut and Fruit Salad 198
Orange and Mint Salad 198
One, Two Salad 198
Oyster Salad 199
Peach Salad 199
Pea Salad 199
Perfection Salad 199
Pepper and Grape Fruit Salad 199
Pineapple Salad, Nos. 1, 2 200
Prune Salad 200
Potato Salad, Nos. 1, 2, 3 200
Sardine and Egg Salad 200
Scotch Salad 200
Spinach Salad, Nos. 1, 2 201
Sweet Bread and Mushroom Salad . . 201
Spanish Pepper Salad 201
Strawberry Salad 201
Summer Salad 201
Tomato and Banana Salad 201
Tomato and Cheese Salad 201
Tomato Jelly Salad, Nos. 1, 2, 3 202
Tomato Salad 202
Tomato Surprise 202
Yellow Tomatoes 203
Tuti Fruiti Salad 203
Jellied Vegetables 203
Veal Salad 203
Water Cress Salad, Nos. 1, 2 203
SALAD DRESSINGS
Boiled Salad Dressing 204
Cabbage Dressing 204
Cabbage or Potato Dressing 204
Cream Salad Dressing 204
English Salad Dressing 204
French Dressing, No. 1 204
French Dressing No. 2 205
French Mayonnaise 205
Fruit Salad Dressing 205
Golden Dressing 205
Mayonnaise, Nos. 1, 2 205
Mayonnaise, Nos. 3, 4, 5, 6, 7 206
Lemon Mayonnaise 206
Oil Mayonnaise Dressing 207
Piquante Mayonnaise 207
Roquefort Cheese Dressing, Nos. 1, 2. 207
Russian Salad Dressing 207
Salad Dressing 207
Sauce Tartare 207
Sour Cream Dressing 207
Thousand Island Dressing, Nos. 1, 2. . 208
Vinegarette a la Asparagus 208
Vinegarette Sauce 208
SANDWICHES
Bacon Sandwiches 209
Carrot Sandwiches 209
Caivare Sandwiches 209
Cheese and Anchovy Sandwiches 209
Cheese and Radish Sandwiches 209
Cheese and Pepper Sandwiches 209
Chicken Sandwiches, Nos. 1, 2 209
Cucumber Sandwiches 209
Dainty Ribbon Sandwiches 210
Deviled Ham Sandwiches 210
Dream Sandwiches 210
Dutch Sandwiches 210
Egg Sandwiches 210
Filling for Sandwiches 210
French Sandwiches 210
Ham Sandwiches 210
Ham and Dill Sandwiches 211
Meat Sandwiches 211
Mushroom Sandwiches 211
Nasturtium Sandwiches 211
Onion Sandwiches 211
Olive Sandwiches, Nos. 1, 2 211
Olive and Nut Sandwiches 211
Peanut Sandwiches, Nos. 1, 2 211
Pepper Sandwiches 212
Pimento Sandwiches 212
Raisin Brown Bread Sandwiches .... 212
Roe Sandwiches 212
Roquefort Cheese and Egg Sand- wiches 212
Roquefort Cheese Sandwiches 212
Russian Sandwiches 212
Salmon and Cucumber Pickle Sand- wiches 212
THE GREATER OMAHA COOK BOOK
Salmon Sandwiches, Nos. 1, 2 212
Sandwich Paste 213
Sandwich Fillings 213
Sardine Sandwiches 213
Sweet Sandwiches 213
Toasted Cheese Sandwiches 213
Tri-Colored Sandwiches 213
Toasted Cream Cheese Sandwiches.. 213
"Walnut Sandwiches 213
SAUCES— Fish, Meat and Vegetable
Sauces of Many Kinds 214
Apple Sauce 214
Brown Sauce 214
Butter Sauce 214
Chutney Sauce, Nos. 1, 2 215
White Sauce or Cream Sauce 215
Egg Sauce No. 1 215
Cucumber Sauce 215
Cranberry Sauce . * 215
Drawn Butter Sauce 215
Egg Sauce No. 2 215
Fish Sauce 216
Giblet Gravy 216
Sauce Hollandaise, Nos. 1, 2 216
Horseradish Sauce, Nos. 1, 2 216
Maitre d'Hotel Sauce 216
Jellied Mayonnaise For Fish . 217
Jelly Sauce for Game 217
Mint Sauce, Nos. 1, 2 217
Newberg Sauce 217
Oyster Sauce 217
Spanish Tomato Sauce 217
Tomato Sauce for Boiled Beef 218
Tartar Sauce 218
Tomato Sauce, Nos. 1, 2 218
PUDDIXG SAUCES
Brandy Sauce, Nos. 1, 2 219
Caramel Brandy Sauce 219
Caramel Sauce 219
Custard Sauce 219
Hard Sauce, Nos. 1, 2 219
Whipped Cream Sauce 219
Lemon Cream for Pudding 219
Lemon Sauce, Nos. 1, 2 220
Pineapple Sauce 220
Sherry Sauce 220
Strawberry Butter 220
Strawberry Sauce Cold 220
Wine Sauce, Nos. 1, 2 220
Cream of Asparagus Soup 221
Asparagus Bouillon 221
Bean and Tomato Soup 221
Cream of Beef Soup 221
Puree of Cauliflower 221
Cream of Celery Soup 221
Cream of Cheese Soup 221
Cream Chicken Soup 222
Chicken Cream Soup 222
Chicken Bouillon 222
Cold Soup Thickened with Gelatine. . 222 Same Rule Applies to all Cream
Vegetable Soups 223
Fruit Bouillon 223
Soup a la Garden 223
Gumbo 223
Mushroom Soup 223
Cream of Mushroom Soup 223
Oyster Stew, Nos. 1, 2 224
Bohemian Pea Soup 224
Potato Soup 224
Potato Whisk Soup 224
Cream of Rice Soup 224
Rice Tomato Soup 224
Soup 225
Cream of Tomato Soup, Nos. 1, 2 .... 225
Tomato Soup 225
Yellow Tomato Boullion 225
Vegetable Soup No. 1 '225
Vegetable Soup No. 2 226
White Mountain Soup 226
VEGETABLES
Cooking Vegetables 227
Asparagus 227
Asparagus on Toast 227
Asparagus With Sauce Hollandaise.. 227
Asparagus With Orange Sauce 228
Artichokes 228
Beans and Potatoes 228
Lima Beans 228
Spiced Beans 228
String Beans 228
Sweet and Sour Beans 228
Baked Beets 229
New Cabbage 229
Virginia Cabbage 229
Cabbage au Gratin 229
Ladies Cabbage 229
Hot Slaw 230
Sweet and Sour Red Cabbage , 230
Carrots and Peas 230
Cauliflower au Gratin 230
Mock Cauliflower 230
Cauliflower With Tomato Sauce 230
Cauliflower, White Sauce 230
SuDreme of Celery 230
Creamed Celery 231
Chestnuts and Prunes, Nos. 1, 2 231
Green Corn 231
Scalloped Corn 231
Corn Fritters 231
Fried Corn . 232
Green Corn Balls 232
Corn Fritters 232
Corn Pudding 232
Baked Egg Plant 232
Egg Plant 232
Stuffed Egg Plant 232
Kohlrabi 232
Macaroni With Cheese and Tomato . . 232
Macaroni With Cheese On Toast 233
Mushrooms and Bacon 233
Oysters on Mushrooms 233
Mushrooms on Toast 233
Apropos of Mushrooms 233
Stewed Mushrooms 234
Mushrooms and Tomatoes 234
Mushroom Patties 234
Parsnips 234
Baked Peppers 234
Green Peppers Stuffed Witb Cauli- flower 234
Green Peppers, Tomato Rice 234
Potato Croquettes 235
THE GREATER OMAHA COOK BOOK
Potato au Gratin 235
Baked Potatoes 235
Baked Potatoes With Eggs 235
Potato Drops 235
Potatoes With Cheese Sauce 235
Potato Dumplings 235
Cheese Potatoes 236
Sweet Potato Croquettes 236
French Fried Potatoes 236
Candied Sweet Potatoes, Nos. 1, 2... 236
Dutch Potatoes 236
Southern Sweet Potatoes 236
Glazed Sweet Potatoes 236
Stuffed Sweet Potatoes 237
Sweet Potato Pineapple 237
Potatoes Roasted With Meat 237
Croquettes . 237
Georgiannas 237
Brown Sweet Potatoes 237
Lyonnaise Potatoes 237
Potato Pudding 237
Sweet Potato Puff 237
Potato Shalet 238
Scalloped Potatoes 238
Saratoga Fried Potatoes 238
Saratoga Chips 238
Rice With Green Peppers 238
Souffle of Rice 238
How to Boil Rice 238
Rice Casserole 239
SDanish Rice 239
Rice and Cheese 239
Rice Tomatoes 239
Rissoto Creole 239
Spaghetti 240
Sparaghetti and Tomatoes 240
Spaghetti— Italian 240
Spinach 240
Italian Spinach Pie 240
Brussels Sprouts 240
Baked Squash 241
Fried Squash 241
Succotash 241
To Peel Tomatoes 241
Baked Tomatoes 241
Baked Tomatoes With Peppers 241
Tomato Croquettes 241
Scalloped Tomatoes 241
Tomato Rice 242
Stewed Tomatoes and Corn 242
Tomato and Corn 242
Peppers Stuffed With Corn 242
Fried Tomatoes 242
Fried Tomatoes on Toast 242
Stewed Tomatoes 242
Stewed Tomatoes With Cheese 242
Stuffed Tomatoes, No. 1 242
Stuffed Tomatoes No. 2 243
Turnips 243
WEIGHTS AND MEASURES
Weights 244
What is "One Cup?" 244
Helpful Suggestions 245 to 249
Appetizers
ANCHOVY APPETIZER
Bread (toasted) Butter Anchovies Mayonnaise Hard boiled eggs Parsley Butter oblong pieces of toast and then spread with a thin layer of mayon- naise. Place three slices of anchovies lengthwise on toast. The three sections thus formed, fill with finely minced hard boiled eggs. Garnish with parsley.
* # # # *
CANAPE OF CAVIAR
Toast squares of bread very lightly, butter, and spread in the middle with caviar.
A slice of a stuffed olive is laid at each corner of the bread and the caviar is decorated with a lily blossom made of a hard boiled egg, the white of which is cut in lengthwise strips and arranged around a center of the yolk mixed with mayonnaise.
* * # # *
EGG APPETIZER
Halve hard boiled eggs lengthwise, spread with caviar, squeeze lemon juice over same ; serve on lettuce with couple ripe olives on plate.
* # # * #
CAVIAR CANAPE
Take bread about half an inch thick, cut with doughnut cutter, brown in deep hot fat. Cut hard boiled eggs in half, crosswise ; remove the yolks, fill with caviar and place in center of bread. Garnish with lemon and finely cut onion. Serve on lettuce leaf.
3£ %i # # #
FISH CANAPE
A simple fish canape is arranged with sardines and eggs. As many eggs are boiled as there are to be canapes. When quite hard and cold the eggs are shelled and the whites and yolkes chopped separately. On a thin slice of bread, slightly toasted, strips of sardines are placed diagonally from the center to the corners, and the spaces between are filled with the chopped egg, alternating the yellow and the white. French dressing is sprinkled over the combination and a little pile of mayonnaise is heaped in the middle. Serve canapes cold.
* # # * *
CAVIAR CANAPE
Another variation of the caviar canape, so much in demand, combines caviar and tomatoes. Rounds of fresh bread are toasted lightly on one side. The toasted side is buttered and spread with caviar and over this is laid a thin slice of tomato decorated in the middle with a small spoonful of mayonnaise and four slices of stuffed olives. With this may be served celery stalks with the hollows filled with' Roquefort cheese moistened to a paste with French dressing.
* * * # #
TOMATO BASKETS
Take medium sized tomatoes; cut into shape of basket, remove pulp, fill with caviar, flavored with lemon. Put tomatoes on toast or lettuce leaf.
THE GREATER OMAHA COOK BOOK
STUFFED CELERY
Reduce Waukesha or cream chease to a paste by adding a little cream, and season highly with Worcestershire sauce, salt, onion juice and red pepper. Take celery stalks cut in finger lengths, fill hollows of same with cheese, springle with paprika and decorate with blanched almonds. Can be served with salad, or as an appetizer.
* # # * # OX EYES
Butter hot toasted bread, cut into rounds, place a layer of cottage cheese on top, adding cream to it so it will be moist. Press a small cooked beet in center of each.
^ ^ # # # . '
CANTALOUP COCKTAIL
Halve cantaloup and remouve seeds. Cut out in small balls with potato scoop, sprinkle with sugar and sherry, and serve ice cold in glasses. Water- melon scooped out the same Avay and added, makes a delicious combination.
^ ^ •¥?
FRUIT COCKTAIL No. 1
Peel and dice pineapple, oranges, pears, grapes or any fruits in season; sprinkle with sugar and lemon juice and let stand until very cold. Just before serving add sherry wine to taste, and decorate with candied or Maraschino cherries. Serve in cocktail glasses.
#..#'# * *
FRUIT COCKTAIL No. 2
This is a delightful appetizer to be served at luncheon. To a cup of mashed strawberries add a slice of pineapple, a tablespoonful of orange juice, half a cup of sugar, a sprig of mint, and plenty of cracked ice. Serve in sherbet glasses.
3fe ^ ^ ^?
FRUIT COCKTAIL No. 3
Prepare a fresh pineapple and cut into small pieces, cover with six table- spoonfuls of sugar, let stand while you extract the juice of six oranges. When ready to serve put a little cracked ice in cocktail glasses, then some of the pineapple and its juice, three tablespoonfuls of the orange juice, allow to stand several minutes, then put two Maraschino cherries on top, and over all pour a little of the orange juice.
$f ^ ^ ^
FRUIT JUICE COCKTAIL
Grapefruit juice from 2 grapefruits Sherry, one pint Pineapple juice from one can Maraschino cordial one-half pint
Mix well, serve very cold in cocktail glasses. An olive or a Maraschino cherry can be dropped in each glass. This will serve fifteen or twenty.
GOOSE LIVER PASTE No. 1
Three large white onions Goose Liver
Three hard boiled eggs
Chop onions and then add eggs chopped quite fine, to this add goose liver which has been previously boiled, allow to cool, and mash until smooth.
When all is of the correct consistency put together with about 2 tablespoons of rendered goose fat, season with salt and paprika, and mix all well and arrange in a dish garnished with slices of hard boiled eggs.
Put in a cool place until ready to serve. Can be served with rye bread.
THE GREATER OMAHA COOK BOOK
GOOSE LIVER PASTE No. 2
Take poultry liver and brown in goose fat or butter until done. Season to taste, and add chopped or grated onion. Add chopped hard boiled eggs and melted goose fat to the well chopped livers. Serve on toast garnished.
^ ^ ^
LOBSTER COCKTAIL
Cut meat of boiled lobster into good sized pieces and serve in a sauce made of a tablespoonful each of Worcestershire sauce, tomato catsup and lemon juice, flavored lightly with cayenne pepper, a drop or two of tobasco, salt and a teaspoonful of fresh grated horseradish. Mix the lobster in this sauce and let stand on the ice until well chilled. Serve in glasses like oyster cocktail.
* # # %
OYSTER COCKTAIL
"Wash, pick over and drain oysters. Pour over them a feAV tablespoons of lemon juice or vinegar — just enough so they will absorb it, and give an acid flavor — let stand in a cold place for several hours, turning occasionally. Mix a dressing in the proportion of two tablespoons of lemon juice or vinegar to three of tomato catsup, one of Worcestershire, a half level teaspoon of salt and a sprinkle of white pepper, also a little red pepper, a few drops of tabasco sauce ; a bit of horseradish may be added if desired. This dressing should be well mixed and about a tablespoon added to each serving of oysters just before serving. Serve in cocktail glasses which may be surrounded with ice.
# # * # #
OYSTER COCKTAIL
Have the oysters cold, and just before sending to the table, cover with a dressing made in the following way :
One tablespoon of tomato catsup, the same quantity of lemon juice, 5 drops of tobasco sauce, Yo teaspoon of Worcestershire sauce, salt to taste.
This quantity will make dressing for 3 cocktails. If you do not like it so spicy, add less of the sauces.
OYSTER COCKTAIL
For sixty oysters mix together two tablespoonfuls each of tomato catsup and vinegar, six tablespoonfuls of lemon juice, one teaspoonful each of finely grated horseradish and salt, half a teaspoonful of tabasco sauce, and two teaspoonfuls of a piquant sauce ; serve in little cups made of lemons or oranges. Allow five or six oysters for each person.
OYSTER CANAPE
Cut ten large oysters in pieces, rejecting the hard muscle. Add to them one tablespoon each of capers and cucumber pickles, chopped; tAvo tablespoons horseradish, and season to taste. Spread this over cold toasted bread, cover with a dressing made of one-fourth cup of mayonnaise and two tablespoons Worcestershire sauce.
OYSTER COCKTAIL
Served with Grapefruit
Cut grape fruit in half, loosen sides, remove core and fill center with oysters and cover them with cocktail sauce.
THE GREATER OMAHA COOK BOOK
OYSTER COCKTAIL SAUCE
One cup tomato catsup, one-half teaspoon onion juice, one-quarter tea- spoon horseradish, one teaspoon lemon juice, and three drops tabasco. Mix well and keep on ice several hours before using. Oysters are daintiest served on the half shell with the. sauce, served in cups or in cocktail glasses.
OYSTER COCKTAIL SAUCE
Into one tablespoonful of tomato catsup stir the following : One-half tablespoonful each horseradish, Worcestershire sauce, mustard, vinegar; one tablespoonful of lemon juice, quarter teaspoonful tabasco sauce or red pepper, and salt. Serve cold.
* * * # *
GRILLED SARDINES
Drain the sardines free from oil and remove the skins. Heat a tablespoon- ful of butter in the chafing dish, lay in the sardines, heat thoroughly and serve on toast or crackers.
SARDELLEN APPETIZER
Six pieces bread Twelve sardellen
Six slices tomato Mayonnaise.
Three hard boiled eggs Cut bread round and toast. Place on it a slice of tomato covered with sardellens which have been washed and boned. Place on this one-half egg and cover with Mayonnaise.
***** ...
SARDINE CANAPES
Prepare circles or oblong pieces of toast. Pound the contents of a box of sardines to a paste. Spread this over bread, and arrange on top chopped hard boiled eggs and pickle or chopped olives and pimentoes.
-X* ^ */?
SARDINE COCKTAIL
One of the new ways with sardines suggests a pleasant substitute for the usual oysters on the half shell at a formal dinner. The sauce is prepared as for an oyster or clam cocktail and half lemon skins are filled with it. The oyster plates are filled as usual with shaved ice. In the center of each ice bed place the lemon skin containing the sauce, and all around the outer edge lay the sardines, to form a ring. The little fish must be carefully skinned. They are dipped in the sauce before eating.
* # # # *
SARDINE PASTE FOR SANDWICHES OR APPETIZERS
Make a paste of one pound of American cheese grated, one tablespoon butter one-half tablespoon flour, three-fourths cup milk, a little mustard and salt. Mix this with a 25c can of oil sardines, which have been boned, mashed and mixed with a little lemon juice. Serve on a slice of tomato on toasted bread.
* * * . * *
SHRIMP COCKTAIL
Prepare a cocktail mixture by allowing for each glass one teaspoonful each of tarragon vinegar and tomato catsup ; two drops of tabasco sauce, one-half teaspoonful of a piquant table sauce, on teaspoonful of grated horse-
THE GREATER OMAHA COOK BOOK 21
radish and one tablespoonful of light sour wine, or diluted lemon juice. If canned shrimps are used rinse them in ice water and pat dry in a napkin. Serve very cold.
WATERMELON COCKTAIL
Cut the inside of a watermelon into inch cubes, and remove the seeds. Pour over them sherry dressing made from one-half cup sugar, one-half cup sherry wine, two tablespoons sloe-gin and a few grains salt. Let stand until sugar has dissolved. Chill thoroughly and serve in glasses with sprig of mint.
Beverages, Coffee, Etc.
CHERRY BOUNCE
Put one cnp tart late cherries in quart bottle, add one cup granulated sugar, and pour over one pint brandy. Cork and let stand for a while before using. A few pieces of stick cinnamon may be added. Will keep indefinitely.
One-fourth ounce chocolate One cup hot milk
One-half tablespoon sugar
Melt the chocolate, add the sugar and the milk gradually. Bring to the boiling point and beat well then serve.
# * * # # COCOA HINT
When serving cocoa or chocolate drop a marshmallow into each cup before pouring in the beverage. They ivill come to the top soft and creamy and are a fine substitute for whipped cream.
COCOA No. 1
To each cup milk take one scant teaspoon cocoa ; when milk is warm use a little of it to dissolve the cocoa. Pour this into the hot milk, let come to a good boil, sweeten to taste and serve.
# * # * %
COCOA No. 2
One-half tablespoon cocoa One-fourth cup water
One teaspoon sugar Three-fourths cup milk
Mix the cocoa and sugar, add the cold water, and boil directly over the fire for five minutes. Then stir into the hot milk and cook five minutes over hot water.
# * # * * COCOA No. 3
One cup milk Two teaspoons cocoa
One cup boiling water Two scant teaspoons sugar
Scald the milk. Put the cocoa, sugar and boiling water in a sauce pan.. Boil one minute, then add it to the scalded milk. All milk can be used instead of water.
TO SETTLE COFFEE
An economical and satisfactory way to settle coffee is as follows : Beat one egg well with an egg beater, pour over one pound of freshly ground coffee and mix thoroughly, and no trace of dampness then remains. The coffee may then be put away as usual, and when used will be found clear as amber.
COFFEE — One way to make it.
The greatest secret of successful coffee is the thorough washing of the pot every time it is used as there is a bitter oil or residuum which fills every available seam in the pot, and, one day old, spoils the best efforts at coffee
THE GREATER OMAHA COOK BOOK
making. The best guides make their coffee in a clean tin pail, commencing it in cold water and shoving it forward to a boil about the time the rest of the meal is ready to serve, taking care not to let the aroma boil away. When ready to serve dash cup of cold water in it to settle the grounds. The pro- portions of coffee to use is a tablespoonful for each person and then an extra tablespoonful.
BOILED COFFEE — For One Cup
One heaping tablespoon coffee, one tablespoon cold water, one teaspoon white of egg, small pieces of egg shell, two-thirds cup of boiling water. Mix thoroughly coffee with cold water, white of egg and shell. Add the boiling water Boil five minutes. Turn light low, add teaspoon of cold water and allow to settle. Pour out small quantity to see if clear return to pot and serve hot.
* # # # #
CEREAL COFFEE OR POSTUM
Three tablespoons cereal coffee One cup boiling water
One tablespoon cold water
Mix the coffee with cold water, add the boiling water; boil 20 minutes settle five minutes and serve hot.
PERCOLATED COFFEE
To each cup cold water allow 1 heaping tablespoon finely ground coffee. After water begins to boil allow it to percolate for 15 or 20 minutes.
DRIP COFFEE— For One Cup
One and one-half cups boiling water One heaping teaspoon pulverized coffee One heaping teaspoon pulverized coffee extra for pot. Place coffee in a bag suspended in coffee pot and pour over it the boiling water, cover, let drip ; keep pot hot over low fire, while coffee is dripping. Pour out the coffee, after it has dripped, into another pan and put over the powdered grounds again and let drip. Do not let coffee boil while in pot when dripping. This can be repeated two or three times, if stronger coffee is desired, or more coffee per cup can be used.
EGG NOG No. 1
Beat the yolk of an egg with a teaspoon of granulated sugar add a glass of milk, one tablespoon of brandy, put the beaten white on top and add a little nutmeg if desired.
EGG NOG No. 2
For egg nog use only the stiff beaten white for a change; it is nourishing and delicious. Flavor with sherry, brandy, vanilla, or nutmeg.
EGG NOG DE LUXE
Beat the yolk of an egg until light and creamy, add a teaspoonful of sugar and beat again, adding slowly a tablespoonful of red grape juice or pineapple or lemon juice. Add a half cup of whipped cream and fold in the white of the egg stiffly beaten, with a pinch of salt. Serve with wafers. Red grape juice beaten in gives a pretty pink color. The purple gives a muddy color.
24 THE GREATER OMAHA COOK BOOK
EGG LEMONADE— Enough for Six
Beat yolks of 3 eggs well, add one-half cup of sugar, cream thoroughly, add juice of 2 lemons. Put this in pitcher and add enough water to fill the pitcher.
* # # # *
Two jiggers gin One-half lemon (juice)
One-half jigger grenadine syrup White of an egg
One orange (juice) Cracked ice
Shake well, in shaker, strain and serve in cocktail glasses.
^? 4f ^ ^
GLUEH WINE
One quart red wine One cup sugar
Two cups water Few sticks cinnamon
Let boil a few minutes and serve hot.
GRAPE JUICE No. 1
To make it just like that you buy in the drug store, pick the grapes from the stems, wash them, and put in a granite kettle (tin discolors it) . Heat until juice flows, then strain through a heavy cloth. Add as much water as there is juice, and to every quart of this a cup of sugar. Bring to boil and bottle.
GRAPE JUICE No. 2
Remove ripe grapes from stem and boil with a little water until the skins of the grapes burst. Put in a sack and let drain over night. Take four cups of juice to one cup of sugar, let boil for 5 minutes, put in bottles and seal while hot. Leave neck of bottles clear.
GRAPE JUICE No. 3
Put the grapes on (with the stems) with enough water to cover and let them boil until tender, then put this into a bag to drip. Next put the strained juice on to boil, with one cup of sugar to a gallon of juice, add more sugar if desired. Let boil about twenty minutes and seal while hot. Do not get the bottles full.
* * # * *
UNFERMENTED GRAPE JUICE— Unsweetened
Stem nine quarts of grapes, put them in a porcelain lined kettle, add three quarts of water, and bring slowly to a boil. Boil up hard once, then remove from fire and strain. Return the juice to the fire, boil up once more and pour it scalding hot into bottles set in a pan of scalding hot water. Fill the bottles, cork and seal by dipping in melted wax or paraffin.
^ ^ ^ ^ ^
UNFERMENTED GRAPE JUICE— Sweetened
Have perfectly ripe grapes, and heat to the boiling point in a porcelain lined kettle. Take from the fire, and strain. Return to the fire, adding half as much sugar as juice. Let boil up once, and pour into bottles prepared as above. Seal at once. This makes a strong, sweet juice.
# # * # * KIMMEL
Three pounds granulated sugar, 9 cups water. Let boil till sugar is melted.
THE GREATER OMAHA COOK BOOK
Then let cool. Add a wine bottle of alcohol and 40 drops Kimmel oil. Let stand in crook for two weeks. Then bottle.
One lemon . Four tablespoons sugar
Two cups water
Extract juice of lemon with lemon squeezer, add sugar, chopped ice and water. The rind of lemon may be grated and added to liquid, as it improves the taste. A sprig of mint put in each glass adds to the daintiness of the serving.
* # # # #
LEMON BRANDY
One lemon (juice) One teaspoon brandy
One teaspoon sugar
Add mint if desired and fill wine glass with shaved ice.
Extract the juice from five lemons, using a lemon squeezer. Add the leaves from three-fourths of a bunch of fresh mint, one and one-half cupfuls of sugar, and one-half cupful of water. Cover and let stand thirty minutes. Just before serving pour into a pitcher over a large piece of ice and add three bottles of chilled ginger ale. Put a small bunch of mint leaves in the top for a garnish.
* * * * * ' MINT FREEZE
Juice one-half lemon Cracked ice
One and one-half oz. raspberry syrup Shake well Mint leaves
Add carbonated water. Top off with slice of orange and cherry.
PASTEURIZED MILK
Fill sterile bottles or jars nearly full of milk, cork them with baked cotton, place on rings in a deep pan and fill with cold water so that the water may be as high outside the jars as the milk is inside. Place the pan over the fire and heat until small bubbles appear around the top of the milk (about 155 degrees Fahr.). Remove to the back of the fire and allow the bottles to stand 15 minutes, then reduce the temperature as quickly as possible and when milk is cold remove the bottles from water and keep in a cold place.
* * * * *
GLENWOOD ORANGEADE
Two cups orange juice Two quarts water
One cup lemon juice Large piece of ice
One small cup sugar
* * * * *
MARSHMALLOW ORANGEADE
To one cupful of water add the juice of three large oranges and the grated peel of half a one, tAvo tablespoonfuls of confectioner's sugar and a teaspoonful of orange extract. To serve put four tablespoonfuls in each glass, fill with ice water and add two marshmallows cut in quarters.
26 THE GREATER OMAHA COOK BOOK
One whole egg, put in glass, add 1 teaspoon sugar, juice of one-half lemon and one-half orange ; shake well. Shave ice, fill glass with same.
* * * * *
EXCELLENT PUNCH
Two dozen good oranges, three dozen good lemons, two boxes of cocktail pineapple, one bottle of bran died cherries, 3 pounds of granulated sugar, one pint bottle of claret wine, two gallons of water. Squeeze lemons and oranges and strain so there are no seeds or sediment in juice. Put in the pineapple and brandied cherries just as they come. Make a syrup of the sugar and pour over the juice after the water is in. Stir thoroughly and put on ice in stone jar for one-half day, not putting any ice in the punch until just before serving.
* # * * * FRUIT PUNCH
Peel three oranges and cut each lobe into three parts; cut six slices of peeled pineapple into small dice; cap a cup of strawberries; slice one or two bananas if the flavor is liked. Mix the fruit, adding to it a half cup of Mar- schino cherries. Make a strong and over-sweetened lemonade, pour this upon a lump of ice in a punch bowl, add the fruit and a quart of claret. "When very cold serve.
* * * * *
STRAWBERRY PUNCH
Mash two quarts of strawberries to a pulp. Pour over them three quarts of water and the juice of two lemons, sweeten to taste. Stand in a cool place for four hours. Stir until the sugar is dissolved. Strain again and set in a cool place until wanted. Serve in tumblers of crushed ice.
* * * # *
RASPBERRY VINEGAR No. 1
Six quarts raspberries Six pounds sugar
One pint white vinegar
Wash berries, put in stone jar and mash. Then add vinegar and let stand for 24 hours. Put in cheese cloth bag and squeeze. Add sugar and boil for 30 minutes. Let cool and put in bottles and seal.
RASPBERRY VINEGAR No. 2
In an aluminum or unchipped granite kettle heat nine pints of red rasp- berries, then add one quart of water, four ounces tartaric acid and let stand 24 hours. After that put in bag and let drip 24 hours into stone crock and squeeze bag lightly three or four times. Then add nine pounds granulated sugar to juice; with wooden spoon stir a little each day for nine days. Bottle in airtight bottles.
RHUBARB SHERBERT
Boil in three pints of water six or eight green stalks of rhubarb, four ounces of raisins and figs. When the water has boiled one-half hour strain and mix it with one teaspoonful of rose water and juices of one orange and one lemon. Sweeten to taste. Drink cold.
THE GREATER OMAHA COOK BOOK 27
One-half teaspoon Ceylon or 1 teaspoon Oolong tea, One cup boiling water ; heat a cup or small teapot, place the tea in it and pour freshly boiled water over it ; Steep 5 minutes and strain. It may be served hot or cooled and iced. A slice of lemon may be served in each cup.
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CRANBERRY WINE
A delicious and healthful wine which will keep indefinitely can be made from cranberries. Mash the ripe berries to a pulp in a mortar or stone jar and to every two quarts of berries add one quart of water. Allow them to stand one week, stirring occasionally, then strain through a fine cloth and bottle. Being sour, sugar must be added to make the drink palatable.
DANDELION WINE
Soak six quarts of dandelion flowers in one gallon of water three days and nights, then strain through a cloth and add to liquid three pounds of granulated sugar, juice of two lemons and three oranges, one-half cake compressed yeast. Let this stand four days and nights, then strain again. Put in stone jar. Keep straining until no scum remains, then bottle.
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ELDERBERRY WINE
Pick one quart of the blossoms from the stems, one gallon of cold water, three pounds of sugar, juice of one lemon, one tablespoonful of yeast. Put water and sugar on stove, let it simmer, strain, and let it stand till lukewarm, then pour over blossoms. When cold put in lemon juice and yeast, let it stand five days in a warm place, then strain and bottle. It is as pretty looking a wine as champagne.
Breadstuffs
BRAIDED BREAD OR BARCHES
Six cups flour Two teaspoons salt
One cake compressed yeast One teaspoon sugar
Three cups milk t One tablespoon butter
One egg Two small potatoes boiled in skins
Peel and grate potatoes ; dissolve yeast in a little luke warm milk ; put in mixing bowl, add sugar, butter, beaten eggs, salt and potatoes peeled. Work all together adding warm milk gradually. Then add flour working to a smooth bread dough. Set in warm place over night. Take dough when ready to shape into loaves and cut into narrow strands. Roll each strand evenly, sprinkle with flour and braid. Put in bread pan and let rise until light. Brush top with beaten egg. Bake in hot oven until bread begins to brown, lower fire to one-half and bake one hour.
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BOSTON BROWN BREAD
Two cups corn meal 3 cups sour milk
One cup rye meal One-half cup molasses
One tablespoon soda One teaspoon salt
Mix and sift dry ingredients ; add milk, in which soda has been dissolved and molasses, and place in covered, greased mold and steam 4 hours. Bake 20 minutes.
BRAN BREAD No. 1.
Two and one-half cups bran flour Eight or ten tablespoons molasses Two and one-half cups wheat flour One teaspoon soda One pint milk Pinch salt
Dissolve molasses and soda in milk, then add flour and a pinch of salt. Bake in slow oven about 1 hour. You may add raisins if desired.
BRAN BREAD No. 2
Six cups of bran One pint milk
One cup molasses One-half cup water
One-half cup brown sugar One teaspoon salt
One teaspoon soda One cup raisins
Mix brown sugar and bran, then add one cup of molasses, one pint milk and one teaspoon of soda which have been mixed together ; lastly add one-half cup of water and a teaspoon of salt. Bake one hour in slow oven.
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BROWN BREAD
Two cupfuls of sour milk, two-thirds cupful of dark brown sugar, two level teaspoonfuls of soda, pinch salt, three cupfuls of graham flour. Bake 1 hour. Easilv made.
COLONIAL BREAD
Three cups flour, three level teaspoons baking powder, one level teaspoon salt, one mixing spoon sugar; sift these together, then add one-half cup
THE GREATER OMAHA COOK BOOK
chopped raisins, one-half cup chopped nuts (English walnuts), one and one- half cups sweet milk. Stir well, place in an ungreased bread pan, and bake slowly 1 hour.
CORN BREAD No. 1
Beat three eggs very thoroughly and stir into them two and one-half cups of milk, one teaspoonful of melted shortening and one teaspoonful of sugar. Mix in another bowl one cup of wheat flour, two generous cups of cornmeal, a round teaspoonful of baking powder and one teaspoonful of salt. Sift these together and then beat them gradually into the liquid mixture. Whip very hard for a minute and pour into a well-greased mold. One with a funnel in the center is best. Bake in ■ a steady OA^en until a straw comes out clean from the thickest part of the loaf.
CORN BREAD No. 2
A rule that never fails. For one pan of bread — enough for four people — use a cupful of meal and one cup of flour, sifted with a heaping teaspoon of baking powder. Add a half teaspoon of salt and a heaping teaspoonful of sugar, then a tablespoon of melted butter or lard, one egg beaten lightly, and enough milk to make a soft batter. Pour into a shallow pan that has been well buttered, and bake in a quick oven. If there is any left over, split it, butter it, and let it get hot in the oven for luncheon. It will be just as good as when fresh.
•#•••• # '# * CORN BREAD No. 3
One and one-fourth cupfuls flour, three-fourths cupful cornmeal, one- fourth cupful sugar, generous lump butter, one egg, one cupful sweet milk, one-half teaspoonful of salt, two teaspoonfuls of baking powder. Cream butter and sugar, add egg, milk and flour ; beat well, then pour in the baking pan.
CORN BREAD No. 4
Two eggs Three heaping tablespoons of flour
One-half teaspoon salt Two heaping teaspoons baking powder
Two cups of milk. Yellow cornmeal to form a batter
Three tablespoons sugar
Beat the eggs well, add the salt, milk and sugar and beat in the flour and baking powder with enough corn meal to form a soft batter. Bake in shallow, well-greased pans, in a moderate oven, about 30 minutes. The exact quantity of corn meal can not be given — usually about two cups will be sufficient.
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KNEADLESS BREAD
Break two cakes of compressed yeast in a cupful of blood warm water, with two teaspoons of granulated sugar. Let it stand about fifteen minutes. Now sift a bowl of flour, about two quarts, make hollow in center, into which place one tablespoon of salt, one-quarter cup of sugar, and a tablespoon of lard. Melt the lard if you like. Now two cups of milk and one of water, heat milk and water until blood warm, and if you use less milk just add more warm water ; place this in the bowl with the yeast added and mix gradually with the flour (1 use a wood paddle for this) until it can be handled. Place back in the bowl, cover with the bread board and let it stand 15 minutes. This is necessary, as this does the work of kneading. Now butter raising bowl, place
THE GREATER OMAHA COOK BOOK
dough in and turn over to butter top; let raise until doubled, or 40 minutes. Make into loaves; let raise again, and bake. This recipe makes four medium sized loaves.
FRIED BREAD
Sweeten a pint of milk, flavor with nutmeg or cinnamon to taste. Have slices of bread half an inch thick, cut off crust, and turn the bread in it. Put some butter in a spider; when hot, fry the bread to a nice brown on both sides. Arrange slices on a hot platter and serve with a sauce or powdered sugar.
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FRENCH TOAST
Beat an egg well with one-half cup milk, add a little salt. Dip slices of stale bread into mixture and fry in hot butter until a light brown on each side. When done sprinkle with powdered sugar or with sugar and cinnamon mixed.
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