BROWN POTATO CHOWDER
Put a pint of diced, raw potatoes in a stew-pan over the fire, cover
with 1 quart of water, to which a pinch of salt has been added. Cook
until tender, but not fine, then add water so that the water in the
stew-pan will still measure one quart should some have boiled away.
Place a small iron fry-part on the range, containing 1 tablespoonful
of sweet lard; when melted, it should measure about 2 tablespoonfuls.
Then add 4 tablespoonfuls of flour, a pinch of salt
constantly, or rather mash the flour constantly with a spoon, being
careful not to allow it to scorch, until a rich brown; add this to the
diced potatoes and the quart of water in which they were boiled, stir
until the consistency of thick cream, or like clam chowder. Should
there be a few, small lumps of the browned flour not dissolved in the
chowder, they will not detract from the taste of it; in fact, some are
very fond of them. Perhaps some folks would prefer this, more like a
soup; then add more hot water and thin it, but be careful to add more
seasoning, as otherwise it would taste flat and unpalatable. Very few
people know the _good flavor_ of _browned flour_. It has a flavor
peculiarly its own, and does not taste of lard at all. I would never
advocate _any_ seasoning except butter, but advise economical
housewives to try this, being very careful not to scorch the flour and
fat while browning.
A mixture of butter and lard may be used in which to brown the flour
should there be a prejudice against the use of lard alone.
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BROILED FOWL AND MUSHROOMS.
Truss a fine fowl as if for boiling, split it down the back, and broil gently; when nearly done, put it in a stewpan with a good gravy, add a pint of fresh button mushrooms, season to taste; a little mushroom powder and lemon juice improve the flavour. ... BROILED GREEN PEPPERS
Broil on all sides; place the broiled peppers in a dish of cold water so that the skin can be easily removed. When the peppers are all peeled put in a bowl or crock, add French dressing, and cover closely. These peppers will keep all winter. ... BROILED MACKEREL
When fish has been cleaned, cut off head and scrape dark skin from inside. Soak salt mackerel in cold water over night, skin side up, always. In the morning; drain, wipe dry and place on a greased broiler, turn until cooked on both sides. Take up carefull... BROILED MUSHROOMS
Wash the mushrooms; remove the stems and peel the caps. Place them in a broiler and broil for five minutes, with the cap side down during the first half of broiling. Serve on circular pieces of buttered toast, sprinkling with salt and pepper and putting a... BROILED OR FRIED EGGPLANT
For preparing eggplant, either to fry or boil, use small eggplant as they are of more delicate flavor than the large ones. Do not cook too rapidly. ... BROILED OYSTERS.
Place good-sized oysters on pie plates; sprinkle well with flour, small lumps of butter, pepper and salt. Cover with strained liquor and a little cold water. Set in a warm oven fifteen or twenty minutes. Nice to serve with turkey. ... Broiled Potatoes
Cut cold boiled potatoes into small dice; to each pint allow a tablespoonful of butter; put the butter in an ordinary sauté pan, melt it, add a tablespoonful of chopped onion, shake until the onion is golden brown; throw in the potatoes, shake or toss ov... BROILED SALT MACKEREL
Freshen the fish by soaking it over night in cold water, with the skin uppermost. Drain and wipe dry, remove the head and tail; place it upon a butter broiler, and slowly broil to a light brown. Place upon a hot dish, add pepper, bits of butter, a sprinkl... BROILED SPRING CHICKEN
Take young spring chickens of one to one and one-half pounds in weight, and split down the back, break the joints and remove the breast bone. Sprinkle with salt and pepper and rub well with chicken-fat. Place in broiler and broil twenty minutes over a cle... BROILED SQUABS
Squabs are a great delicacy, especially in the convalescent's menu, being peculiarly savory and nourishing. Clean the squabs; lay them in salt water for about ten minutes and then rub dry with a clean towel. Split them down the back and broil over a clear... BROILED STEAK
When buying beefsteak for broiling, order the steak cut 1 inch to 1-1/4 inches thick. Place the steak on a well-greased, hot broiler and broil over a clear, hot fire, turning frequently. It will take about ten minutes to broil a steak 1-inch thick. When s... BROILING
Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes. Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15 minutes. Lamb, or Mutton Chops (well done) 8 to 10 minutes Spring Chicken 20 minutes Squab ... BROILING
Wipe meat with damp cloth. Trim and tie into shape if necessary. Put some pieces of fat in bottom of pan and season with salt and pepper. Have oven very hot at first and when meat is half done reduce heat. Baste every 10 to 15 minutes. If there is danger ... BROWN "PFEFFERNUSSEN"
For these German cakes Frau Schmidt used the following: 3 pounds of flour, 2 pounds of sugar syrup, 1/8 teaspoonful of black pepper, 1/4 pound of lard, 1/4 teaspoon of cardamom powder, 1/4 pound of butter, 1/2 teaspoonful of cloves, 1/2 pound of brown sug... Brown Betty
Cover the bottom of a baking dish with bread crumbs, over which place a layer of thinly sliced tart apples. Sprinkle thickly with sugar and small pieces of butter, cinnamon and nutmeg, then cover with bread crumbs and repeat the layers until the dish is f... BROWN BETTY
Pare, quarter, core and slice four medium-sized apples. Melt one-quarter cup of butter and pour it with the juice of half a lemon over one cup of bread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one-half lemon and one-quarter cup of sugar t... BROWN BREAD
Mix and sift together one cup each of rye, graham flour, corn-meal and one teaspoon of salt. Dissolve one teaspoon of soda in one cup of molasses. Add alternately to flour with two cups of sour milk. Grease one-pound baking-powder cans, put in the dough a... BROWN BREAD ICE CREAM
4 large tart apples 1 quart of cream 1/2 pound of sugar 1 tablespoonful of lemon juice Put half the cream and all the sugar over the fire and stir until the sugar is dissolved. When the mixture is perfectly cold, freeze it and add the le... BROWN BREAD SANDWICHES
Season one cup of cottage cheese with salt, cayenne, and add one pimento cut in shreds. Cut white and brown bread in finger lengths about one inch wide. Spread with cheese mixture and place a brown and white slice together. ... BROWN BREAD. MRS. MARY DICKERSON.
Three cups of sweet milk, three cups of graham flour, one and one-half cups of corn meal, one cup of molasses, one teaspoon of salt, one teaspoon of soda. Steam for three hours in four one pound baking powder cans, with the covers on. ... BROWN BUTTER SAUCE
6 tablespoonfuls of butter 1 teaspoonful of mushroom catsup 1 tablespoonful of vinegar 4 tablespoonfuls of stock Melt the butter, brown it and then skim; pour it carefully into a clean saucepan, add the vinegar, catsup and stock, boil a mi... BROWN CUCUMBER SAUCE.
Peel and cut in thick slices, one or more fresh cucumbers, fry them until brown in a little butter, or clarified fat, then add to them a little strong beef gravy, pepper, salt, and a spoonful of vinegar; some cooks add a chopped onion browned with the cuc... BROWN FLOUR SOUP, No. 2
Heat two tablespoons of fresh butter in a spider, add four tablespoons of flour to it and brown to light golden brown, then add one quart water, stirring constantly. Season with salt and pepper and a little nutmeg. Add one pint of milk, let boil up once o... BROWN GRAVY
Brown gravy can be made from any kind of stock. If the stock is good, put it into a saucepan and thicken every pint with 1 oz of flour. If the stock is not very good, boil some vegetables in it with any trimmings of meat and poultry available, and thicken... BROWN MACARONI SOUP
1 1/2 oz. Macaroni--1 1/2d. 1 oz. Butter--1d. Vegetables--1d. Cornflour 2 quarts Bone Stock--1/2d. Total Cost--4d. Time--One Hour and a Quarter. Slice up the onions or leeks, one carrot, and make a fagot of herbs; fry them in the butter with... BROWN MINCE
1 lb. Cold Roast Beef--4d. 1/2 lb. Bread Crumbs--1d. Pepper and Salt 1 Egg 1/2 pint Gravy Nutmeg--1d. Total Cost--6d. Time--One Hour Mince up the beef finely and mix it with the bread crumbs; season with pepper, salt, nutmeg, or parsley. B... BROWN POTATO CHOWDER
Put a pint of diced, raw potatoes in a stew-pan over the fire, cover with 1 quart of water, to which a pinch of salt has been added. Cook until tender, but not fine, then add water so that the water in the stew-pan will still measure one quart should some... BROWN SAUCE
Fry one tablespoon chopped onion in one tablespoon fat. Add one tablespoon of flour, one cup of soup stock, one teaspoon lemon juice, salt and pepper to taste. Strain before serving. The following sauces can be made by using brown sauce as a foundation: O... BROWN SAUCE
1 pint Stock 1 oz. Butter 1/2 oz. Flour--1 1/2d. 1/2 Stalk of Celery 1 Carrot 1 Onion 1/2 Turnip 1 doz. Peppercorns--1d. Total Cost--21/2 d. Time--One Hour. Put the butter into a saucepan, and when it is quite hot, slice up the vegetab... Brown Sauce
by adding with the last tablespoonful of butter, the yolks of two eggs, the juice of half a lemon, a teaspoonful of onion juice and a tablespoonful of chopped parsley. ... BROWN SAUCE OR GRAVY
1/2 glass currant jelly 1 cup hot brown sauce Melt jelly over slow fire. Add brown sauce; stir well and simmer one minute. ... BROWN SOUP STOCK
1 quart strawberries 1 cup sugar 1/4 box or 1 tablespoon granulated gelatine 2 tablespoons cold water 3 tablespoons boiling water 1 quart cream Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatin... Brown stew
Put twice through the meat chopper one pound of tough meat, season with a teaspoonful of salt, a dash of pepper, and, if you like, a little celery seed or chopped celery top; take this chopped meat into your hands, and form it into a roll about four inche... BROWN STOCK
Follow directions given for bouillon, adding a slice of beef and browning some of the meat in the marrow from the bone. BEET SOUP--RUSSIAN STYLE (FLEISCHIG) Cut one large beet and one-half pound of onion in thick pieces and put in kettle with one pound of... BROWN SUGAR BUNS
2-1/4 cups flour 1 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 2 tablespoons shortening 1 egg 1/2 cup water 1/2 cup sugar 2 teaspoons cinnamon 4 tablespoons seeded raisins Sift 2 tablespoons of measured sugar with flour, salt and baking powder; ru... BROWN SUGAR ICING AND FILLING
Crush ten strawberries with a little sugar and a few drops lemon juice and let stand until juicy; then mix in gradually three cups of confectioners' sugar or sufficient to spread easily. Put between layers and on top of cake. ... Brown Tomato Sauce
This is made by rubbing butter and flour together in the above proportions, then adding a half pint of stock; stir until boiling, add a teaspoonful of browning or kitchen bouquet and the usual seasoning of salt and pepper. To change the character of this ... BROWNED BREAD CRUMBS.
Grate into fine crumbs, about five or six ounces of stale bread, and brown them in a gentle oven or before the fire; this is a more delicate way of browning them than by frying. ... BROWNED PARSNIPS
6 tomatoes 2 cups soft bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; place small piece of butter on each. Bake ... BROWNED SWEET POTATOES. MRS. ECKHART.
Pare, and cut in halves. Have in a skillet some hot fryings, in which place potatoes; pour in about one-half pint of water; season with salt and pepper. Cook until tender. Remove the cover, and let brown; take out in dish; throw a spoonful of sugar int... Browning
Roasted beef gravy, which really should be a sauce, is improved by adding a little tomato to the stock before adding it to the fat and flour. In roasting meats, we do not use butter for the sauce; there is always sufficient fat in the bottom of the pan. P... BRUNSWICK STEW
Cook one pound of brisket of beef and three pounds of young chicken with one pint of soup stock or water, one pint of Lima beans, four ears of cut corn (cut from cob), three potatoes diced, two tomatoes quartered; one small onion, one teaspoon of paprika ... BRUSSELS ARTICHOKES
Beat up three eggs, to which add one tablespoonful of grated cheese, pepper, and salt, and mix thoroughly. Butter an omelette pan, and pour in the mixture, keep moving it gently with a fork while you sprinkle in with the other hand some cooked green peas.... BRUSSELS CARROTS
is merely endive, washed and torn apart with red peppers added here and there as well as the ordinary salad dressing. _Belgian asparagus_ is done by adding to the cooked vegetable a bechamel sauce, poured over the dish, and then slices of hard boiled eggs... BRUSSELS SPROUTS
Remove any wilted leaves from the outside of the sprouts, and let them stand in cold salted water from fifteen to twenty minutes. Put the sprouts into salted, rapidly boiling water and cook, uncovered, fifteen or twenty minutes or until tender, but not un... BRUSSELS SPROUTS
Bake 4 large potatoes. Cut in half lengthwise and, without breaking skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix with fork. Return to shells, put a few drops of... BRUSSELS SPROUTS
Simmer a cauliflower till it is tender. Pour out the liquor, and add to it a bit of butter, the size of a nut, rolled in flour, a pinch of nutmeg, a tablespoonful of Gruyère cheese and a little milk. Bind the sauce with a little feculina flour. At the mo... BUCKS COUNTY APPLE BUTTER
A genuine old-fashioned recipe for apple butter, as "Aunt Sarah" made it at the farm. A large kettle holding about five gallons was filled with sweet cider. This cider was boiled down to half the quantity. The apple butter was cooked over a wood fire, out... BUCKS COUNTY CINNAMON "KUCHEN"
Explicit directions for the making of these excellent raised cakes was given Mary by an old, experienced Pennsylvania German cook. They were prepared from the following recipe: Early in the morning 1 pint of milk was scalded. When lukewarm, add 3-1/2 cups... BUCKWHEAT CAKES
Dissolve one cake of compressed yeast and two level teaspoons of brown sugar in two cups of lukewarm water and one cup of milk, scalded and cooled; add two cups of buckwheat and one cup of sifted white flour gradually and one and one-half teaspoons of sal... BUCKWHEAT CAKES
1-3/4 cups flour 1/2 teaspoon salt 3 teaspoons Dr. Price's Baking Powder 2 eggs 1-1/2 cups milk 1 tablespoon shortening Mix and sift dry ingredients; add beaten eggs, milk and melted shortening; mix well. Bake on hot slightly greased griddle and serve imm... BUNS
Make same as tea rolls. When well risen mold into small round buns; place in well-greased pans, one inch apart. Coyer set aside to rise until light--about one hour. Brush with egg diluted with water; bake twenty minutes, just before removing from the oven...