NELLIE GERY

SAUCES 69

French Pickle — One colander of cucumbers peeled and cut in slices, 1 quart onions, sliced, and drained over night, 1 quart of vinegar, 1 pound of sugar, 1 tablespoon tumeric, 1 tablespoon allspice, 1 tablespoon celery seed, 1 tablespoon whole black pepper. Put into bag and boil with it ; when finished, take out bag. Add ^ cup ground mustard, mixed with 1/2 cup of flour and let come to a boil. Put all together and boil five minutes. Pack in jars and seal.

MRS. MAURER.

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RECIPES FROM MY FRIENDS 71

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RECIPES FROM MY FRIENDS 73

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RECIPES FROM MY FRIENDS 75

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POULTRY AND GAME 77

POULTRY and GAME

Baked Squab — Draw, singe and truss, place in body 1 sprig of celery, 1 bay leaf, one small sprig of parsley, one small slice of onion and dust w^ell, inside and out, with salt and pepper; pour over one tablespoon full of olive oil; place in pan %. cup of boiling water, put in quick oven and cook from yi to one hour, basting every 10 minutes.

Roast Turkey — Wash, singe and draw a young, plump turkey, rub it with salt and pepper inside and out, and stuff it with tender bread crumbs moistened only with melted butter or fat drawn from the fowl. The fat gives a better flavor and may be quickly melted. To a bowlful of crumbs add a tea- spoonful of thyme, or sweet marjoram, or both, a saltspoon of pepper, a teaspoonful salt, and a little onion juice. Mix the filling well and after it has been pressed under the loose skin and into the body, skewer the fowl. Draw the legs firmly against the body, fold the wings under the back and tie all firmly together with plenty of clean cotton cord. Now grease the turkey well with butter, olive oil, or the like, dredge with flour and place it on a trivet in a hot oven to sear quickly that the juices will not escape during the roast- ing proper. When the skin is well seared, lessen the heat and baste the turkey frequently from a pint of hot water turned into the pan as soon as the flour on the turkey has been nicely browned. An 8 pound turkey should be allowed three hours in a moderate oven, and it may be dredged with flour a second time, about an hour before it is to be served. In the meantime boil the gibblets in a little salted water, and when done, chop fine and return to the water in which they were boiled. After the turkey has been lifted to the platter, turn the giblets and water into the roasting pan and let the gravy boil. The flour that has been basted from the turkey will usually make the gravy thick enough, but if this is insuffi- cient, dredge browned flour into the pan until the gravy is creamy as it boils up. It will then be ready to serve. The roasting turkey will as a

78 CLUB HOUSE COOK BOOK

Roast Turkey with Celery Stuffing — Make the usual stuffing- of bread crumbs and seasoning and add to it 1 cup of finely minced celery and 1 pint of raw oysters. Add ^ cupful soft butter and enough of the oyster liquor to moisten. Baste the turkey every 10 minutes with melted butter and oyster liquor.

Roast Turkey with Chestnut Filling — Use the large chestnuts which are called French chestnuts, because the French cooks first used them in cooking. They cost about 25 cents a quart. Put a pint and a half of the chestnuts into boiling water and cook until tender, then remove the shells and outer skin and press through a sieve or mash fine. Add ^ cup of butter, a teaspoon of salt, a saltspoon of pepper, and yi cup of cream. Add 1 cup of cracker crumbs with the %. cup of butter. Do not add any other seasoning to destroy the flavor of the chestnuts. This authority says, rub the tur- key with salt and spread with 1-3 cup of butter and 34 cup of flour, which have been creamed together. This paste may be put on easily with a knife and is a great improvement over trying to make flour and butter stick on when applied sepa- rately. Baste the turkey once in 10 or 15 minutes, using first 1-3 cup of butter melted in ^ cup of water. Afterwards use the gravy of the pan. This careful dredging and basting will give a frothy crust.

Cracker Stuffing — The old-fashioned cook will make a cracker stuffing, and for an 8 pound turkey will allow two cups of rolled crackers to which ^ cup of melted butter is added. Moisten the cracker with not quite two cups of hot milk and season with one level teaspoonful of salt, a scant quarter of teaspoonful pepper, and 2 level teaspoonfuls of sage. Add a well beaten Q.gg.

Those who are particular to ask for some of the turkey " dressing " should remember that a dressing is something poured over an article of food, while a stuffing is encased in it. Hence it is correct to speak of the stuffing.

POULTRY AND GAME

Old-Time Chicken Pie — Take a good plump fowl, 4 or 5 pounds ; clean carefully, cut in pieces as for fricassee. Stew gently until tender. Lift out the pieces of chicken. Remove all the skin which you put in a chopping bowl and chop very fine until nearly a paste. Cut and arrange the chicken in small pieces suitable for serving, removing the large bones. Add the chopped skin to the liquor in which the chicken was cooked. Add 1 cup, half cream and milk. Season with salt, paprika and celery salt. Thicken with flour until a rich, creamy gravy is obtained. Line the sides of a pudding dish with a good baking powder biscuit dough. Lay the pieces of chicken in the dish ; lay a round of biscuit dough on the top with a hole in the centre. Pinch the edge and a little strip of the dough may be laid around the edge. Bake until a golden brown. Serve with the gravy left. Small pieces of salt pork may be boiled with the chickens, as well as an onion, which you remove. This is a delicious recipe in use in our family nearly a century. MRS. M. PRICE.

Deviled Chicken — One pint of cold chicken, 1^ pints of cream, 1 tablespoonful of butter, 1 tablespoonful chopped par- sley, 3 hard boiled eggs, 2 tablespoonfuls bread crumbs, salt and pepper. Sprinkle lightly with bread crumbs, and brown in a quick oven. DAISY BENNER.

Chicken Terrapin — Two eggs, 2 cups of cold chicken, 1 chicken liver, 1^ tablespoonfuls of butter, 1 tablespoonful of flour, y-2. cup of chicken stock, Yz cup of cream, Yz teaspoon of salt, one or two gratings of nutmeg, 2 tablespoonfuls of good sherry. Cook eggs hard, chop fine, dice chicken, mash liver. Make sauce of butter, flour, stock and cream. Blend all to- gether. Heat well and serve on toast. Good on chafing dish. N. H. G.

To Cook a Fowl (English Fashion) — Truss as for roast- ing and place in a large pan with some drippings or fat from the bird and 2 tablespoonfuls of water, put lid on and place in hot oven for 3 hours (no basting required). It will be nicely browned and ready to serve and tender and well flavored as chicken. Birds of 2 or 3 years are good cooked this way. CHORLEY WOOD, ENGLAND.

CLUB HOUSE COOK BOOK

Chicken a la King — Five pounds of chicken, boil until tender; 2 cans of mushrooms (buttons), 1 10-cent can of pimentos, 1 cup of stuffed olives, ^ pound of butter, 1 pint of cream, 1 quart of milk, % cup of flour, 1 cup of sherry wine. Melt butter and cream with flour, gradually add milk, boil until it thickens, add chicken cut in pieces as large as water crackers, then cream. Add sherry just before serving. Use double boiler. This will serve 20 people.

MRS. A. GERY.

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«6 RECIPES FROM MY FRIENDS

VEGETABLES 87

VEGETABLES

" The onion strong, the parsnip sweet, The trailing bean, the ruddy beet. Yea, all the garden brings to light Speak it a landscape of delight."

Vegetables are baked, roasted, fried or boiled, are used for making a great variety of dishes, and are prepared for the table in other ways, but the most common method of cooking them is in boiling water. The simpler the method of cooking and serving vegetables the better. A properly grown and well cooked vegetable is always palatable and readily digested.

All green vegetables, roots and tubers should be crisp and firm when put on to cook. If not crisp and firm, they should be soaked in very cold water until they regain their crispness and plumpness. To secure the best results, all vegetables, except dried legumes, must be put in boiling water and kept on boiling until the cooking is finished. Herbaceous vegetables should boil rapidly all the time. With tuber roots, cauliflower, the boiling should not be violent enough as to break the vegetable. Green beans and peas, when re- moved from the pod, must also be cooked gently, i. e. just sim- mer. When the pods and all are used, they should cook as rapidly as the others.

During the cooking of all vegetables the cover must be drawn to one side of the stew pan to allow the volatile bodies liberated by the heat to pass off in the steam. All vegetables should be thoroughly cooked, but the cooking should stop while the vegetable still is firm. The best seasoning for most vegetables is salt and good butter.

Vegetables that are blanched and then cooked with but- ter and other seasonings, and very little moisture, are more savory and nutritious than when all the cooking is done in a

CLUB HOUSE COOK BOOK

good deal of clear water. Blanching, which in cooking is entirely different from the bleaching or blanching of green vegetables in the garden, is a cooking process often used with vegetables, since it removes the strong or acid taste and improves the quality. It is also convenient, since blanching may be done at any time and the cooking completed in a very short time, when the dish is to be served.

Have a large stew pan half full of rapidly boiling water. Add a tablespoonful of salt for every two quarts of water. Have the vegetables cleaned and well drained. Drop them into the boiling water and bring back the water to the boiling point as soon as possible. Boil rapidly with the cover entirely or nearly off the stew pan from 5 to 20 minutes, then drain off all the water. If the cooking of the vegetable is not to be finished at once, pour cold water over the vegetable to cool it quickly, then drain and set aside until needed. If the cooking is to be continued at once, do not pour on the cold water. To complete the cooking the vegetable should be put in a small stew pan with butter and other seasonings, and cooked gently until done. A few spoonfuls of liquid will be required for every quart of very juicy vegetables, and a half pint of liquid for drier vegetables. The stew pan is to be covered except a small opening being left for ventilation.

Seasonings and Sauces for Vegetables — Much of the ex- cellence of well cooked vegetables depends upon the proper use of seasonings and sauces. The seasoning selected should undoubtedly be suitable for the dish, but so much depends upon custom that only general suggestions can be made. The Italians, and some other races, are much fonder of garlic than Americans ; the Germans, of summer savory or bohnen- kraut, in string beans, and who, but the English, of mint with green peas? As commonly understood, three herbs enter into the seasoning known to cooks as " fine herbs." They are parsley, chevril, and chives. These three herbs combine well with almost any vegetable, fish or meat. They are minced fine and added to the sauce, soup, etc. When added to sauces the herbs must be added just before serving. — U. S. Depart- ment of Agriculture, Farmers' Bulletin No. 256.

VEGETABLES 89

The general rules for time for cooking vegetables are as follows, when they are not blanched :

15 to 20 minutes for Brussels sprouts, green corn, asparagus, spinach and young peas.

20 to 30 minutes for young cabbage, peas, cauliflower, rice, potatoes, summer squash, macaroni and celery.

30 to 45 minutes for sweet potatoes, baked potatoes, onions, young parsnips, turnips, beets and young carrots.

45 to 60 minutes shell beans, string beans, oyster plant and winter squash.

1 to 2 hours for winter vegetables.

There is always a plea for some new vegetable. Rather should there be a plea for more ways of cooking the old vege- tables. The desire of most housewives for a new vegetable is much like the desire to learn a new language, when one does not know half the words in one's own language. You would probably be surprised if you counted up the methods in which vegetables are served in your own home. You probably could not count more than thirty or forty, while in reality the different ways run into the hundreds. So here fellows a list to help you out, which was taken long ago from a newspaper. Green salads, that are served as a separate course, are not given. Neither are white potatoes, as they are always used with the other vegetables. And neither are macaroni, vermicelli, spaghetti and rice which are often sub- stituted for vegetables. Here is the list which is long enough that you need not duplicate the ways of serving each vegetable at your table for several months :

1. Boiled and mashed.

2. Boiled, diced and creamed.

3. Boiled, diced or sliced and warmed in meat stock.

90 CLUB HOUSE COOK BOOK

1. Boiled, sliced with butter,

2. Boiled, warmed in stock.

3. Boiled, served with cream sauce.

4. Boiled and mashed.

5. Boiled, diced and served with green peas.

1. Boiled and fried in slices or halves.

2. Boiled and creamed.

3. Boiled, sliced and served with butter.

4. Boiled and mashed.

5. Boiled, sliced and dipped in fritter batter and fried.

6. Scalloped ; boil, dice and put in dish with white meat drippings and brown.

7. Baked ; quarter, steam an hour, put in dish with meat drippings and brown.

Salsify or Oyster Plant

1. Boiled and creamed.

2. Boiled, sliced, served with butter, parsley and lemon juice.

3. Croquettes.

Jerusalem Artichokes 1. Boiled and creamed.

Kohl Rabbi

1. Boiled, sliced, served with butter.

2. Boiled, diced and creamed.

1. Boiled, ser^-ed with butter.

2. Ser^-ed with cream sauce.

3. Baked, like dried white beans.

Shell Beans ]. Boiled, ser^-ed with butter, salt and pepper.

VEGETABLE:

1. Boiled, sliced or chopped and ser\-ed with melted butter.

2. Boiled, pickled.

4. Diced, mixed with horse-radish.

5. Sugared ; boil, slice, mix 1^^ cupfuls sugar, Yi tea- spoon salt, 3 tablespoonfuls butter, heat and ser^-e.

6. Boil, ser^-e with sour sauce. Mix 2 tablespoonfuls each, butter and flour, add ^4 cupful of hot water, J4 cupful vinegar, same of cream, teaspoonful sugar and salt and pepper. Cook until smooth.

2. Boiled, skimmed and served with butter.

3. Boiled, ser\-ed with cream sauce.

1. Spring onions, rav.-.

2. Sliced Bermuda onions.

3. Sliced Spanish onions.

4. Fried with beefsteak.

5. Boiled, ser\-ed wi-th butter.

6. Boiled, served with cream sauce.

7. Boiled, covered with cream sauce and baked.

8. Au gratin ; boil, sprinkle with cheese and brown.

9. Stuffed ; parboil large ones, remove centers, stuff with forcemeat, then bake.

10. Scalloped ; parboil Spanish onions, chop, put in alter- nate layers with bread crumbs and white sauce in dish and bake.

String Beans

1. Boiled, served with butter.

2. Simmered tender in stock after being parboiled.

3. Served v.ith cream sauce in milk.

Dried White Beans

1. Baked.

2. Boiled.

CLUB HOUSE COOK BOOK

Sweet Potatoes

Baked and stuffed.

Boiled, sliced and fried in deep fat.

Parboil, French fried in deep fat.

Boiled, sliced, browned in baking dish with butter.

Croquettes.

Browned with roast of meat.

Creamed; boil, dice, serve in cream sauce.

1. Boiled, served with butter.

2. Served in cream sauce.

3. Served in milk.

Lima Beans, Fresh or Dried

1. Boiled in hot milk.

2. Boiled, served with butter.

3. Boiled, served with cream sauce.

1. Boiled.

2. Boiled and minced with garnish of sausage or other force meat.

3. Boiled and creamed.

4. Coldslaw.

5. Hotslaw.

6. Parboiled, stuffed with bread crumbs and baked.

7. Leaves stuffed with forcemeat and boiled in stock.

8. Scalloped ; boil, chop, mix with crumbs and white sauce and brown.

9. Chopped raw and served with boiled dressing.

1. Leaves boiled, chopped and served with butter.

2. Leaves boiled, chopped and served with cream sauce.

3. Stalks, creamed.

VEGETABLES 9S

1. Raw, sliced.

2. Scalloped.

3. Stewed.

4. Stuffed with crumbs, force meat or corn, and baked.

5. Stewed with rice.

6. Sliced and fried.

7. Sliced, dipped in batter and fried.

8. Au gratin; scalloped or baked with cheese on top.

9. Stewed with corn cut from cob.

10. Tomato toast ; diced, fried and served on toast.

11. Steamed ; put whole with butter in steamer.

12. Deviled ; mix two crumbed egg yolks, pepper, salt and vinegar. Dip thick slices of tomato in this and broil.

Cauliflower

1. Boiled, served with butter.

2. Boiled, served with cream sauce.

3. Au gratin; boiled and baked with cheese sprinkled over.

4. Scalloped ; boiled, cream sauce and crumbs, and brown in oven.

Brussels Sprouts

1. Boiled.

2. Boiled with cream dressing.

3. Boiled, fried brown in hot oil or butter.

4. Boiled, then dipped in egg and crumbs, and fried in deep fat.

5. Scalloped ; boil and mix with cream sauce and crumbs, and brown in oven.

1. Sliced, raw.

2. Parboiled, stuffed and baked.

3. Scalloped; parboiled, dice, mix with crumbs and white sauce, bake.

4. Fritters ; cut in inch thick slices, dip in batter and fry.

5. Creamed; soak an hour in salt water, cook until transparent in drawn butter, in upper part of double boiler.

6. Sauted; pare, boil 3 minutes, quarter, roll in flour, brown 20 minutes in butter.

94 CLUB HOUSE COOK BOOK

Green Cora

1. On the cob.

2. Cut off, with butter, pepper and salt.

3. Cut off, with milk.

4. Fritters.

5. Pudding.

6. Souffle.

7. Succotash.

• 1. Baked in alternate layers with rice and tomatoes, baked, covered, until okra is tender.

2. Stewed alone or with meat in a stew.

3. With vinegar; boil ^ hour, season with salt, vinegar and pepper.

1. Fried.

2. Scalloped; boil, dice, mix with white sauce and crumbs and bake.

3. Stuffed with forcemeat, after parboiling, and browned.

4. Broiled ; slice, dip in oil and bread crumbs and boil.

2. Raw, crevices stuffed with cream cheese.

3. Boiled, with cream sauce.

4. Fritters; dip 3 inch pieces in fritter batter and fry.

1. Boiled, served with butter, pepper and salt.

2. Served whole with cream sauce.

3. Cut in pieces, and serve in cream sauce on toast.

4. Served with Hollandaise sauce.

Swiss Chard

1. Boiled, chopped in butter.

2. Boiled and creamed.

3. Stalks boiled and creamed.

VEGETABLES "«

Beet Greens

1. Boiled, chopped, with butter and vinegai- if desired.

2. Boiled, mixed with cream sauce.

Squash (Winter Variety)

1. Boiled, mashed and seasoned.

2. Baked, mashed and seasoned.

Squash (Summer Variety)

1. Boil and mash.

2. Fried; slice, dip in egg and crumbs and fry btown.

Kidney Beans 1. Boiled, served with butter, pepper and salt.

Vegetable Marrow

1. Stewed in stock.

2. Mashed.

3. Creamed.

4. Diced and buttered on toast.

5. Fried ; parboil, quarter, dip in egg and crumbs and fry.

1. Boiled, minced, mixed with butter and served with or without vinegar.

2. Boiled with bacon and minced.

3. Boiled, minced and heated with stock.

1. Boiled, chopped, served with egg garnish.

2. Boiled, minced, mixed with white sauce.

3. Boiled and made into a souffle.

4. Boiled and made into croquettes.

Cranberries 1. Stewed. 2. Jelly. 3. Frozen.

CLUB HOUSE COOK BOOK

Sweet Green Peppers

1. Stuffed with chopped meat, crumbs, rice, corn and baked.

2. Cut in rings and fried.

3. Cut in two, dipped in oil and crumbs, and broiled.

4. Boiled, chopped and mixed with cream sauce.

French Artichokes

1. Boiled, with Hollandaise sauce.

2. Fritters; boil, quarter, dip in fritter batter and fry.

3. Stuffed; parboil, stuff chicken forcemeat and white sauce mixed between leaves and bake.

VEGETABLES

"What's there? Things for the cook, sir; but I know not what."

— Romeo and Juliet.

Carrots — Scrape the carrots, cut in dice, boil until soft, drain and season with salt, pepper and sugar to taste, sprinkle flour over the top, add cream and let simmer. Before serving pour drawn butter over. MRS. GEORGE D. HORST.

Green Peas Boiled (French) — Shell the peas, put in boil- ing water, add a little salt, a sprig of green mint, and boil with saucepan uncovered from 10 to 25 minutes. Drain well, and put in a hot dish, season with pepper and a small piece of butter.

Peas Creamed No. 2 — One pint of cooked green peas, salt, green mint, 3 or 4 tablespoonfuls of cream, pepper, sugar, finely chopped parsley and butter. Take the green peas, heat them in boiling water containing salt, and a sprig of green mint. Drain carefully, put the peas in a saucepan with cream, season with salt and pepper and a good pinch of sugar, add a dessertspoonful of chopped parsley and stir carefully until peas and cream are mixed ; add a little butter. Do not allow cream to boil.

VEGETABLES 97

Corn Pudding No. 1 — Scrape the substance out of fresh uncooked corn, add melted butter, pepper, salt and sugar to taste, add yolks and whites of 3 eggs beaten separately, 1 cup of milk mixed with the yolks. Put into a baking dish and bake >^ or ^ of an hour. MRS. GEORGE D. HORST.

Corn Pudding No. 2 — Twelve ears corn grated, 3 eggs beaten separately, 1 cup milk, 1 tablespoonful melted butter, 1 tablespoonful flour, pepper and salt. Bake in the oven Yz hour. " NORRISTOWN."

Corn Pudding No. 3 — One dozen large ears of corn, 1 pint of milk, 4 eggs, 1 teaspoonful salt, J4 teaspoonfuls black pep- per. Score the corn down the centre of each row of grains, then with the back of the knife, press out all the pulp, leaving the hull on the cob ; beat the whites and yolks separately, add yolks to the corn, mix thoroughly, add salt, pepper and milk, and stir in the whites carefully. Put in a pudding dish. Bake slowly one hour. A tablespoonful of sugar is nice in corn pudding. " NORRISTOWN."

Canned Corn Pudding — Mince corn, beat 3 eggs sepa- rately, add 1 tablespoonful of sugar, 2 tablespoonfuls melted butter, even teaspoonful salt, a cup of milk. Fold in whites of eggs. Bake in a greased pudding dish half hour, then un- cover to brown slightly.

MRS. McCOY, York.

Creamed Cucumbers — Cut cucumbers lengthwise into several parts, boil 20 minutes or until tender. Serve like asparagus on buttered toast with cream dressing. Tender spring onions may be served the same way when boiled.

MRS. HARRY MAURER.

Sweet Potato and Marshmallow — Sweet potatoes, sugar, butter, salt and marshmallows. Boil potatoes in unsalted water, until tender; remove the skins and mash as Irish pota- toes, stir into them sugar, butter and salt to taste. Place in a buttered baking dish, cover the top with marshmallows. Put in the oven until the mashmallows brown and swell.