DRY YEAST. MRS. W. H. ECKHART.
A large handful of hops put into one quart of water; cover, and let
boil five minutes; strain over one pint of flour; beat until your arm
aches, and the batter is smooth. When cool, add a cake of good yeast.
When perfectly light, mix stiff with white corn meal, and a little
flour; roll out on the kneading board; cut in cakes, and dry. Turn
them often.
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DRIED APPLE FRUIT CAKE. MRS. W. H. ECKHART.
Take three cups of dried apples, and soak over night; then chop them fine, and cook slowly for three hours in three cups of baking molasses, stirring often; let cool over night. Then take two cups of sugar, one cup of butter, three eggs, four cups of flo... DRIED BEANS
Look the beans over carefully to remove all dirt and pebbles, then wash clean. Soak them overnight in plenty of cold water. In the morning pour off the water and put them in a stew-pan with cold water enough to cover them generously. Let them come to the ... DRIED FRUITS
To cook dried fruits thoroughly they should after careful washing be soaked overnight. Next morning put them over the fire in the water in which they have been soaked; bring to a boil; then simmer slowly until the fruit is thoroughly cooked but not broken... DRIED LIMA BEANS, BAKED
Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh water, bring quickly to the boiling point, then let simmer until tender. Add salt and paprika. Heat two tablespoons of poultry or beef fat in a spider, add two tablespoons of flour, ... DRIED PEA SOUP
Soak one cup of picked and cleaned dried split peas in cold water over night, drain, put on with two quarts cold water, a smoked beef-cheek or any other smoked meat; let boil slowly but steadily four hours or more; add one-half cup of celery, diced, one s... DRIED PUMPKIN. MRS. J. EDD THOMAS.
Stew pumpkin as for pie; spread upon plates, and dry in the oven carefully. When you wish to make pie, soak over night; then proceed as you would with fresh pumpkin. Pumpkin prepared in this way will keep well until spring, and pies are as good as when ... DRIED SWEET CORN
In season when ears of sweet corn are at their best for cooking purposes, boil double the quantity necessary for one meal, cut off kernels and carefully scrape remaining pulp from cob. Spread on agate pans, place in a hot oven a short time (watch closely)... Drip overnight.
Next morning measure the juice. For every pint allow a pint of granulated sugar, which is put in a flat pan. Juice is put in kettle and allowed to come to boiling point. Sugar is placed in oven and heated. When juice boils add sugar and stir until dissolv... DROP BISCUIT
Add to ingredients for baking-powder biscuit enough more milk or water to make a thick drop batter, about two tablespoons; mix as directed for biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or into greased gem pans, small size. The mor... DROP CAKES.
Mix one pound of flour with the same quantity of butter, sugar, and currants; make these into a paste with a couple of eggs, add a little orange flower-water and a little white wine; if the paste is likely to be too thin when two eggs are used, omit the w... DROP DUMPLINGS
Break into a cup the whites of three eggs; fill the cup with milk; put it with a tablespoon of fresh butter and one cup of sifted flour in a spider and stir as it boils until it leaves the spider clean. Set aside until cool and stir in the yolks of three ... DROP DUMPLINGS FOR STEWED CHICKEN. MRS. W. H. ECKHART.
Stew chicken and make a rich gravy with milk or cream. Pour off a part into a separate vessel and thin with water; let it boil, then drop in dumplings made with this proportion: One quart flour, a little salt, one egg, two teaspoonfuls baking powder, an... DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.
One full pint of sifted flour, two even teaspoonfuls of yeast powder, and a little salt. Wet this with enough milk or water to drop from spoon in a ball; remove your meat or chicken; drop in the balls of dough; cook five minutes in the liquor; place arou... DRY TOMATO SOUP.
Brown a couple of onions in a little oil, about two table-spoonsful or more, according to the number of tomatos; when hot, add about six tomatos cut and peeled, season with cayenne pepper and salt, and let the whole simmer for a short time, then cut thin ... DRY YEAST. MRS. W. H. ECKHART.
A large handful of hops put into one quart of water; cover, and let boil five minutes; strain over one pint of flour; beat until your arm aches, and the batter is smooth. When cool, add a cake of good yeast. When perfectly light, mix stiff with white cor... DUCHESS MOUSSE
1/2 cupful of rice 1 tablespoonful of gelatin 2/3 cupful of sugar 1/4 pound of dates 1/2 pint of milk 1 pint of cream 1 teaspoonful of vanilla Wash the rice, throw it into boiling water, boil rapidly twenty minutes; drain, add t... Duchess Soup
Grate or chop sufficient common cheese to make a half pint; add to it one pint of stale bread crumbs, a half teaspoonful of salt, a dash of red pepper and the whites of two eggs slightly beaten. Form these into small balls the size of an English walnut; d... DUCK
Singe off all the small feathers; cut off neck and wings, which may be used for soup; wash thoroughly and rub well with salt, ginger and a little pepper, inside and out. Now prepare this dressing: Take the liver, gizzard and heart and chop to a powder in ... DUCK À LA MODE IN JELLY
One duckling of about five pounds, one calf's foot, eight to ten small onions, as many young carrots, one bunch of parsley. Cook the foot slowly in one quart of water, one teaspoon of salt and a small bay leaf. Put aside when the liquor has been reduced t... Duck aux Champignons.
Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pe... Duck Bordelaise
Chop cold cooked chicken or turkey very fine; to each pint allow a half can of mushrooms chopped fine. Put one tablespoonful of butter and two of flour into a saucepan, mix, and add a half pint of chicken stock. When smooth and thick take from the fire, a... DUMPLINGS
2 lbs. lean beef 1 quart potatoes 2 cups cut carrots 2 cups cut onions 1 cup tomatoes 1 tablespoon salt 1/4 teaspoon pepper 1 tablespoon flour 2 tablespoons chopped parsley Wipe meat, cut into small pieces, put in kettle, cover with boiling water and boil... DUMPLINGS FOR CREAM SOUPS
Scald some flour with milk or water, mix in a small piece of butter and salt, and boil until thick. When cool beat in yolk of an egg, if too stiff add the beaten white. ... DUMPLINGS FOR STEW
Mix two teaspoons of baking powder with two cups of flour, one egg, one cup of cold water and a little salt. Stir all lightly together and drop the batter from the spoon into the stew while the water continues to boil. Cover closely and do not uncover for... DUMPLINGS MADE FROM "BREAD SPONGE"
Aunt Sarah's raised dumplings from bread sponge were greatly relished at the farm. When bread sponge, which had been set to rise early in the morning, and all flour necessary for loaves of bread had been added and loaves were being shaped to place in brea... DUMPLINGS TO SERVE WITH SAUER KRAUT
For these dumplings, 1 egg was broken into a bowl and well beaten. Then a pinch of salt was added and 1/2 cup of sweet milk. Enough flour was added to make a soft dough, and one tablespoonful of baking powder was sifted with a very little flour into the b... DUMPLINGS.
2 cups of flour. 4 teaspoons (level) of baking powder. 2/3 cup of milk or a little more if needed. 1/2 teaspoonful of salt. 2 teaspoonfuls of butter. Mix and sift the dry ingredients. Work in butter with the tips of the fingers. Add milk gradually, roll o... Dutch Apple Pudding.
Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces. Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkins chopped fine and chopped parsley. Mix with 1/4 cup of vinegar. Line the salad bowl with the crisp lettuce leaves. Add the...