White(Colored Salads) - (The Suffrage Cook Book)
Celery, potato, chicken--white meat only--white fish, blanched
asparagus--any or two of these may be used for white salad. Dress with
French dressing or with a white mayonnaise, to which the beaten white of
egg has been added and which has been thinned with vinegar.
A SIMPLE WHITE SOUP.Break a knuckle of veal, place it in a stewpan, also a piece of
_chorissa_, a carrot, two onions, three or four turnips, and a blade
of mace, pour over two or three quarts of water or weak broth,
season with salt, a sprig of parsley, and whole white pepper; when
sufficiently boiled, skim and strain it, and thicken with pounded
FISH STEWED WHITE.Put an onion, finely chopped, into a stew-pan, with a little oil, till
the onion becomes brown, then add half a pint of water, and place
the fish in the stew-pan, seasoning with pepper, salt, mace, ground
allspice, nutmeg, and ginger; let it stew gently till the fish is
done, then prepare the beaten yolks of four eggs, with the juice of
two lemons, and a tea spoonful of flour, a table spoonful of cold
water, and a little saffron, mix well in a cup, and pour it into
the stew-pan, stirring it carefully one way until it thickens. Balls
should be thrown in about twenty minutes before serving; they are made
in the following way: take a little of the fish, the liver, and roe,
if there is any, beat it up finely with chopped parsley, and spread
warmed butter, crumbs of bread, and seasoning according to taste;
form this into a paste with eggs, and make it into balls of a moderate
size; this is a very nice dish when cold; garnish with sliced lemon
AN EXCELLENT RECEIPT FOR STEWED FISH IN THE DUTCH FASHION.
Take three or four parsley roots, cut them into pieces, slice several
onions and boil in a pint of water till tender, season with lemon
juice, vinegar, saffron, pepper, salt, and mace, then add the fish,
and let it stew till nearly finished, when remove it, and thicken the
gravy with a little flour and butter, and the yolk of one egg, then
return the fish to the stew-pan, with balls made as directed in the
preceding receipt, and boil up.
A WHITE FRICANDEAU OF VEAL.Take four or five pounds of breast of veal, or fillet from the
shoulder; stuff it with a finely flavoured veal stuffing and put it
into a stewpan with water sufficient to cover it, a calf's-foot cut
in pieces is sometimes added, season with one onion, a blade of mace,
white pepper and salt, and a sprig of parsley, stew the whole gently
until the meat is quite tender, then skim and strain the gravy and
stir in the beaten yolks of four eggs, and the juice of two lemons
previously mixed smoothly with a portion of the gravy, button
mushrooms, or pieces of celery stewed with the veal are sometimes
added by way of varying the flavor, egg and forcemeat balls garnish
the dish. When required to look elegant it should be piqué.
CUTLETS IN WHITE FRICASSEE.Cut them in proper shapes, put them in a veal gravy made with the
trimmings enough to cover them; season delicately, and let them simmer
till quite tender, but not long enough to lose their shape; fresh
button mushrooms and a piece of lemon peel are essential to this dish;
when the meat is done remove it, take all fat from the gravy, and
thicken it with the yolks of two beaten eggs; small balls of forcemeat
in which mushrooms must be minced should be poached in the gravy when
about to be served; the meat must be returned to the saucepan to be
made hot, and when placed in the dish, garnish with thin slices of
SWEETBREADS STEWED WHITE.After soaking and blanching, stew them in veal gravy, and season with
celery, pepper, salt, nutmeg, a little mace, and a piece of lemon
peel, they should be served with a fine white sauce, the gravy in
which they are stewed will form the basis for it, with the addition
of yolks of eggs and mushroom essence; French cooks would adopt the
_velouté_ or _bechamél_ sauce; Jerusalem artichokes cut the size of
button mushrooms, are a suitable accompaniment as a garnish.
TO MAKE WHITE HARD SOAPSave every scrap of fat each day; try out all that has accumulated;
however small the quantity. This is done by placing the scraps in a
frying-pan on the back of the range. If the heat is low, and the grease
is not allowed to get hot enough to smoke or burn, there will be no odor
from it. Turn the melted grease into tin pails and keep them covered.
When six pounds of fat have been obtained, turn it into a dish-pan; add
a generous amount of hot water, and stand it on the range until the
grease is entirely melted. Stir it well together; then stand it aside to
cool. This is clarifying the grease. The clean grease will rise to the
top, and when it has cooled can be taken off in a cake, and such
impurities as have not settled in the water can be scraped off the
bottom of the cake of fat.
Put the clean grease into the dish-pan and melt it. Put a can of
Babbitt's lye in a tin pail; add to it a quart of cold water, and stir
it with a stick or wooden spoon until it is dissolved. It will get hot
when the water is added; let it stand until it cools. Remove the melted
grease from the fire, and pour in the lye slowly, stirring all the time.
Add two tablespoons of ammonia. Stir the mixture constantly for twenty
minutes or half an hour, or until the soap begins to set.
Let it stand until perfectly hard; then cut it into square cakes. This
makes a very good, white hard soap which will float on water.
"FRAU SCHMIDTS" GOOD WHITE BREAD (SPONGE METHOD)To one quart of potato water, drained from potatoes which were boiled
for mid-day dinner, she added about 1/2 cup of finely-mashed hot
potatoes and stood aside. About four o'clock in the afternoon she
placed one pint of lukewarm potato water and mashed potatoes in a bowl
with 1/4 cup of granulated sugar and 1/2 a dissolved Fleischman's
yeast cake, beat all well together, covered with a cloth and stood in
a warm place until light and foamy. About nine o'clock in the evening
she added the reserved pint of (lukewarm) potato water and 1/2
tablespoonful of salt to the yeast sponge, with enough warmed,
well-dried flour to stiffen, and kneaded it until dough was
fine-grained. She also cut through the dough frequently with a sharp
knife. When the dough was elastic and would not adhere to
molding-board or hands, she placed it in a bowl, brushed melted lard
or butter over top to prevent a crust forming, covered warmly with a
cloth and allowed it to stand until morning. Frau Schmidt always rose
particularly early on bake day, for fear the sponge might fall or
become sour, if allowed to stand too long. She molded the dough into
four small loaves, placed it in pans to rise until it doubled its
original bulk. When light she baked it one hour. Bread made according
to these directions was fine-grained, sweet and wholesome. She always
cut several gashes across top of loaf with a sharp knife when loaves
were set to rise, to allow gas to escape.
AUNT SARAH'S WHITE BREAD (SPONGE METHOD)Prepare the following "Yeast Sponge" at noon, the day preceding that
on which you bake bread: Place in a bowl (after the mid-day meal) 1
quart of potato water (containing no salt), in which potatoes were
boiled; also two medium-sized, finely-mashed potatoes, 1 tablespoonful
of sugar and, when luke warm, add 1 cup of good home-made or baker's
yeast. Mix all well together; then divide this mixture and pour each
half into each of two 1-quart glass fruit jars. Place covers tightly
on jars and shake each jar well, to mix yeast and potato-water
thoroughly. Stand yeast in a warm place near the kitchen range over
night. Jars should be _covered only_ with a napkin. The sponge should
become light and foamy. In the morning use this freshly-prepared yeast
to set sponge for bread.
When preparing to set bread, place in a large bowl 1 pint of potato
water, 1 tablespoonful of sugar, 1 pint of the yeast sponge, 1/2
teaspoonful of salt, and use about 3 pounds of sifted flour,
well-dried and warmed. Knead from 15 to 20 minutes, until a stiff
dough is formed. The dough should be fine-grained and elastic and not
stick to bake board. Place dough in the bowl to rise; this should lake
about four hours. When well-risen and light knead down and set to rise
again, about 1-1/2 hours. When light, mold into three large, shapely
loaves; place in pans and allow to stand one hour. When loaves have
doubled in bulk, are very light and show signs of cracking, invert a
pan over top of loaves (if that was not done when loaves were put in
pans), and place in a rather hot oven to bake. Brush melted butter
over loaves of bread when set to rise, it will cause bread to have a
crisp crust when baked. The old-fashioned way of testing the heat of
an oven was to hold the hand in the oven, if possible, while one
The pint of yeast remaining in jar may be kept in a cool place one
week, and may be used during this time in making fresh "yeast foam."
This should always be prepared the day before baking bread. Always
prepare double the quantity of "yeast foam." Use half to set bread,
and reserve half for next baking. Bread baked from this recipe has
frequently taken first prize at County Fairs and Farmers' Picnics.
When baking bread, the oven should be quite hot when bread is first
placed therein, when the bread should rise about an inch; then the
heat of the oven should he lessened and in a half hour a brown crust
should begin forming; and during the latter part of the hour (the time
required for baking an ordinary-sized loaf) the heat of the oven
should be less, causing the bread to bake slowly. Should the heat of
the oven not be great enough, when the loaves are placed within for
baking, then poor bread would be the result. This method of making
bread will insure most satisfactory results, although more troublesome
than ordinary methods.
AUNT SARAH'S WHITE BREAD AND ROLLS1 quart potato water.
1 mashed potato.
1 tablespoonful butter or lard.
1 tablespoonful sugar.
1 Fleischman yeast cake, or 1 cup good yeast.
1/2 tablespoonful salt.
Flour to stiffen (about three quarts).
At 9 o'clock in the evening put in a large bowl the mashed potato, the
quart of luke-warm potato water (water in which potatoes were boiled
for dinner), butter or sweet lard, sugar, salt, and mix with flour
into a batter, to which add the Fleischman's or any good yeast cake,
dissolved in a little luke-warm water. Beat well and stir in flour
until quite stiff, turn out on a well-floured bake-board and knead
well about 25 minutes, until the dough is smooth, fine-grained and
elastic, and does not stick lo the bake-board or hands. Chop a knife
through the dough several times; knead and chop again. This makes the
bread finer and closer-grained, or, so Aunt Sarah thought. Knead in
all the flour necessary when first mixing the bread. When sufficiently
kneaded, form into a large, round ball of dough, rub all over with
soft lard, or butter, to prevent forming a crust on top and keep from
sticking to bowl, and set to rise, closely-covered with a cloth and
blanket, in a warm place until morning. In the morning the bread
should be very light, doubled in quantity. Take out enough dough for
an ordinary loaf, separate this into three parts, roll each piece with
the hand on the bake-board into long, narrow pieces. Pinch the three
pieces together at one end and braid, or plait, into a narrow loaf.
Brush over top with melted butter; set to rise in a warm place in a
bread pan, closely-covered, until it doubles in size--or, if
preferred, mold into ordinary-shaped loaves, and let rise until
doubled in size, when bake in a moderately-hot oven with steady heat.
Frequently, when the "Twist" loaves of bread were quite light and
ready to be placed in the oven, Aunt Sarah brushed the tops with yolk
of egg, or a little milk, then strewed "Poppy Seeds" thickly over. The
poppy seeds give an agreeable flavor to the crust of the bread.
A WHITE CAKESift together, three times, the following:
1 cup of flour.
1 cup of sugar (granulated).
3 even teaspoonfuls of baking powder.
Scald one cup of milk and pour hot over the above mixture. Beat well.
Fold into the mixture, carefully, the stiffly beaten whites of 2 eggs.
Flavor with a few drops of almond extract. Bake in a _moderate oven_,
exactly as you would bake an angel cake.
This is a delicious, light, flaky cake, if directions are closely
followed, but a little difficult to get just right.
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