Mother's Remedies by Thomas Jefferson Ritter (positive books to read txt) 📕

is best not to prepare new dishes for guests. If one will observe some care and have everything in readiness, a chafing dish supper can be a very enjoyable source of entertainment for informal affairs.

To use the following recipes with success level measurements of all ingredients must be made—level teaspoon, level cup, etc.

SOME FAVORITE CHAFING DISH CONCOCTIONS.

Cream Sauce.—

2 tablespoons flour. 1/2 teaspoon salt. 2 tablespoons butter. 1/4 teaspoon pepper. 1 cup milk.

Melt the butter and stir in the flour and seasonings until smooth; add the scalded milk slowly, stirring constantly. Cook until of the right consistency. This makes a medium thick sauce, the thickness of which can be varied by increasing or diminishing the amount of flour. This is the foundation for a great number of chafing dish recipes, such as creamed dishes. A richer sauce may be made by substituting cream for milk and omitting most of the butter.

Creamed Chicken.—

1 cup cold flaked chicken. 1/2 teaspoon celery salt. 1 cup thin cream sauce. 1/4 teaspoon curry powder.

Prepare one cup of thin cream sauce and season with the celery salt and curry powder. Add the chicken and when heated through pour over slices of toast or into timbal cases. Garnish with parsley. Any desired seasonings can be used in place of the celery and curry.

[DOMESTIC SCIENCE 829]

Chicken a la Goldenrod.—

1 cup cold flaked chicken. 2 cups thin cream sauce. 6 hard cooked eggs. 1/2 cup mushrooms. Seasonings.

Cut the eggs in slices, putting two yolks through a potato ricer. Make a thin cream sauce, season as desired with celery seed or curry. Add the chicken and mushrooms, drained from their liquor. When hot, and just before serving, add the eggs. Pour the mixture over rounds of toast and over the top of each portion sprinkle some of the yolk which was forced through the potato ricer as a garnish. A bit of parsley improves the appearance.

Creamed Beef.—

1 cup shredded dried beef. 1 cup medium cream sauce. 4 hard cooked eggs, Seasonings as desired.

Prepare the cream sauce, add the beef and hard cooked eggs, cut into slices. When heated through pour over toast diamonds. Garnish with parsley and serve hot.

Cheese Fondue.—
    2 cups grated cheese. 2 tablespoons butter.
    1 cup soft bread crumbs. 1/2 teaspoon salt.
    1 cup cream or milk. 1 teaspoon dry mustard.
    3 eggs. 1/2 teaspoon paprika.
    6 slices buttered toast.

Melt the butter and add the seasonings. When hot add the cheese and the bread crumbs which have been soaked in the milk. When very hot add the egg yolks which have been well beaten. Mix thoroughly, then fold in the whites of eggs beaten stiff. Let cook several minutes over the hot water, then pour over the buttered toast.

Curried Toast.—

1 cup cream sauce. 1 teaspoon curry powder. 4 hard cooked eggs. 6 slices buttered toast.

Make a cream sauce using the curry as seasoning. Chop the eggs fine, add to the cream sauce and when hot pour over the toast. Garnish with parsley.

Eggs and Cream.—

6 eggs. 1 cup cream. 1/4 teaspoon salt. 1/8 teaspoon cayenne. 2 teaspoons Worcestershire Sauce. 1 tablespoon butter. 6 slices toast.

Put the cream and seasonings in a dish. When almost boiling drop in the eggs and put in the butter cut in bits. When the eggs are poached serve on the toast which has been dipped in melted butter. Garnish with parsley.

Creamed Oysters.—

1 qt. oysters. 4 tablespoons butter. 1 cup cream. 1/4 teaspoon salt. 1 teaspoon parsley, minced. 6 slices toast.

Remove the hard muscles from the oysters, scald and drain. Melt the butter, add the cream and seasonings. Cayenne, celery salt, Worcestershire sauce and onion juice are good seasonings. When this is hot add the oysters, cook two minutes and serve on the toast. The bread should be toasted on one side only. Sprinkle with the minced parsley.

[830 MOTHERS' REMEDIES]

Welsh Rarebit.—

1 tablespoon butter. 1/4 teaspoon mustard. 1 cup soft mild cheese. 1/4 teaspoon salt. 1 egg. Few grains cayenne. 1/2 cup ale or beer.

Cut the cheese into small pieces and beat the eggs slightly. Put the butter in the chafing dish, and when it is melted add the cheese and seasonings, stirring constantly. Add the ale slowly and when smooth the slightly beaten egg. Much of the success of a rarebit depends upon the cheese. It should be smooth and creamy, and never stringy. Cook over hot water. The rarebit may be served on toast or wafers.

Cream Welsh Rarebit.—

1 tablespoon butter. 1 cup soft mild cheese. 1/4 teaspoon salt. 1/4 teaspoon mustard. Few grains cayenne. 1/2 cup milk. 1 egg. 1/8 teaspoon soda.

Follow directions for welsh rarebit (above) adding the soda with the cheese and the milk in place of the ale. Curry powder and celery salt make good additions as seasoning.

Curry of Tomato.—

4 tomatoes. 1 tablespoon butter. 1 tablespoon flour. 2 teaspoons curry. 1/2 teaspoon onion juice. 1/2 teaspoon salt.

Select large, firm, fresh tomatoes. Peel and cut in slices. Melt the butter in the blazer. Add the tomatoes and cook for several minutes. Add the cream, flour and curry and seasonings. When hot serve on toast. Care must be taken or the acid in the tomato will curdle the cream.

Salted Almonds.—

1 cup almond meats. 1/2 cup olive oil.

Cover the almonds with boiling water. Remove the skins, then soak for several hours in strong salted water. Drain and dry. Put in enough olive oil to cover the bottom of the blazer. Put in the nuts and cook until brown. Drain on paper. A shorter method is to remove skins and dry the nuts, then cook in olive oil until brown, and while draining to sprinkle them with salt. Peanuts, pecans and walnuts can be prepared in the same way. Butter may be substituted for olive oil, if desired.

[CANNING, PICKLING AND PRESERVING 830]

ONE HUNDRED CHOICE RECIPES
on
CANNING, PICKLING, PRESERVING, JELLIES, JAMS
MARMALADES, RELISHES, CATSUPS, SPICES.

FOREIGN WORDS IN THE MENU.

In this list are many of the foreign words used on menu cards in hotels, with their translation:

Cafe—Coffee.

Demitasse—After-dinner cup of coffee.

Frappe—Semi or half-frozen.

Fricasse—Stew.

Fromage—Cheese.

Glace—Frozen.

Cafe au lait—Coffee with hot milk.

Neufchatel—A soft Swiss cheese.

Timbale—Pie crust baked in a mould.

Croutons—Bread toasted in squares, used for soup and in garnishing.

Bouillon—A clear broth, usually of beef.

Au Gratin—Dishes baked, prepared with cheese.

Menu—Bill of fare.

Puree—Ingredients rubbed through a sieve; usually the term given a thick strained soup.

Tutti Frutti—Various kinds of fruits (chopped fine).

Consomme—Clear soup.

Jus—Gravy or juice of meats.

[832 MOTHERS' REMEDIES] CANNING.

1. Apples and Quinces.—Pare and cut the apples and quinces, the same amount of each. Cook the quinces in enough water to cover them until tender. Remove these from the water and cook the apples in the same liquid. When these are done put in a jar or kettle a layer of quinces, then of apples until all are used. Pour over them a syrup made of a half pound of sugar to pound of quinces, dissolved in a little water and let it stand over night. The next day heat them thoroughly and seal in cans.

2. Apple Sauce.—Take as many apples as desired, pare them and cut in quarters. Put in a stew pan filled about two-thirds with water and cook until tender. Remove from the fire and beat up thoroughly, adding a teaspoonful of butter to a quart of apple sauce, half cup sugar and grate in a quarter of nutmeg. Serve with or without cream.

3. Apples to Can.—Cook the same as for apple sauce, leaving out all seasoning and sugar. Put in glass jars and seal. When these are opened in the winter, just add such seasoning as may be desired.

4. Apple Butter.—Five pounds of brown sugar, three gallons of cooked apples, one quart of cider vinegar. Boil this down to about two gallons and season with cinnamon.

5. Canned Pears.—Prepare a syrup of one pint of water and one cup sugar to one quart of fruit. Before doing this, have your pears all pared and ready for the syrup when done. As you pare each piece of fruit drop it into a dish of cold water. This will prevent the fruit from turning dark. When the syrup has come to a fast boil, put in the pears carefully and boil until they look clear and can be easily pierced with a fork, which will probably be about twenty minute. Then done place in glass jars.

6. Canned Pineapple.—Pare the pineapple and cut in slices about one-half inch thick. Be sure that all the eyes are cut out, as the fruit will spoil quickly if these remain in. Make a syrup of one pound of sugar to quart of water. When this syrup becomes thick enough, add the fruit and let boil about fifteen minutes. When done place in glass jars and seal while hot.

7. Canned Peaches.—Pare the peaches and cut in halves and lay in a dish of cold water until ready to put in the syrup. Make a syrup of one quart of hot water to a pound of sugar. Let this cook to a syrup, then add the fruit. Cook about eight minutes. Put in glass jars and seal while hot.

8. Brandy Peaches.—Drop the fruit into hot water. Let it remain there until the skin can be taken off easily. Make a very thin