  ACCOMPANIMENTS OF FISH. MRS. DELL WEBSTER DE WOLFE. Copyright laws are changing all over the world, be sure to check the copyright laws for your country before posting these files!! Please take a look at the important information in this header. We encourage you to keep this file on your own disk, keeping an electronic path open for the next readers. Do not remove this. **Etexts Readable By Both Humans and By Computers, Since 1971** *These Etexts Prepared By Hundreds of Volunteers and Donations* Recipes Tried and True by the Ladies' Aid Society of the First Presbyterian Church of Marion, Ohio. October, 1997 [Etext #1084] Scanned and proofed by Ron Burkey (rburkey@heads-up.com) and Amy Thomte We are now trying to release all our books one month in advance of the official release dates, for time for better editing. We produce about two million dollars for each hour we work. 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[2] Honor the etext refund and replacement provisions of this "Small Print!" statement. *END*THE SMALL PRINT! FOR PUBLIC DOMAIN ETEXTS*Ver.04.29.93*END* Scanned and proofed by Ron Burkey (rburkey@heads-up.com) and Amy RECIPES TRIED AND TRUE.COMPILED BY THE LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH, MARION, OHIO."We may live without poetry, music, and art; MARION, OHIO: PRESS OF KELLEY MOUNT. 1894. Entered according to Act of Congress in the year 1894 by the To the Mothers, Wives, Sisters and Sweethearts of the Good Men of PREFACE.Although in putting forth this little book we do not claim that we are filling a "Long felt want," yet we do feel that its many tried and true recipes from our own housekeepers will be very welcome. We also believe that it will not only be welcomed by those who recognize the names and merits of the various contributors, but by all housekeepers, young and old. There can never be too many helps for those who, three times a day, must meet and answer the imperative question, "What shall we eat?" To the many who have helped so willingly in the compilation of this book, the Editorial Committee would extend a grateful acknowledgment. For the literary part of the work, we would beg your indulgence, since for each of us it is the first venture in the making of a book. MENUS."All the labor of man is for his mouth, And yet the appetite is not filled." —SOLOMON. SUNDAY BREAKFAST (WINTER). MRS. T. H. LINSLEY.Oat Meal. Boston Brown Bread. Boston Baked Beans. Coffee. PLAIN DINNER. EUGENE DE WOLFE.Tomato Soup. Boiled Fish. Lemon Sauce. Roast Lamb. Mint Sauce. PLAIN DINNER. EUGENE DE WOLFE.Bouillon. Boiled Spring Chicken. New Potatoes. New Peas. Lettuce, OLD-FASHIONED THANKSGIVING DINNER. GAIL HAMILTON.Roast Turkey, Oyster Dressing. Cranberry Sauce. Mashed Potatoes. FAMILY DINNERS FOR A WEEK IN SUMMER. OZELLA SEFFNER.Sunday. Green Corn Soup. Salmon and Green Peas. Roast Beef. Tomatoes. New Monday. Lamb Chops. Mint Sauce. Potatoes. Escaloped Onions. Cucumber Tuesday. Veal Soup. Fried Chicken. Green Peas. Rice Croquettes. Wednesday. Broiled Beef Steak. Potato Croquettes. String Beans. Tomato Salad. Thursday. Potato Soup. Roast Veal. Baked Potatoes. Beet Salad. Asparagus. Friday. Boiled Fish. Egg Sauce. Lamb Chops. Peas. Escaloped Potatoes. Saturday. Chicken Pot Pie, with Dumplings. Spinach. Cucumber Salad. Radishes. PLAIN FAMILY DINNERS FOR A WEEK IN WINTER. OZELLA SEFFNER.Sunday. Cracker-Ball Soup. Roast Beef and Yorkshire Pudding. Creamed Monday. Cold Roast Beef. Mashed Potatoes. Cabbage Slaw. Pickles. Plain Tuesday. Tomato Soup. Leg of Mutton. Caper Sauce. Baked Potatoes. Stewed Wednesday. Lemon Bouillon. Baked Fish, with Drawn Butter. Roast Chicken. Thursday. Roast Beef Soup. Stewed Tomatoes. Mashed Potatoes. Boiled Rice. Friday. Corn Soup. Chicken Pie. French Peas. Stewed Potatoes. Cream Slaw. Saturday. Boiled Corn Beef, with Vegetables. Pork and Beans. Pickles. Indian BREAKFASTS. Fall and Winter. OZELLA SEFFNER.1. Melon. Fried Mush. Fried Oysters. Potatoes. Rolls. Coffee or Cocoa. 2. Melon or Fruit. Graham Cakes. Maple Syrup. New Pickles. Broiled Steak. Corn Oysters. Coffee or Cocoa. 3. Melon or Fruit. Fried Oat Meal Mush. Syrup. Bacon, Dipped in Eggs. Fried Potatoes. Coffee. 4. Oranges. Warm Biscuit. Jelly. Broiled Oysters on Toast. Rice Balls. Coffee. 5. Oranges. Mackerel. Fried Potatoes. Ham Toast. Muffins. 6. Breakfast Bacon. Corn Griddle Cakes. Syrup. Boiled Eggs. Baked Potatoes. Spring and Summer. 1. Fruit. Muffins. Ham. Eggs. Radishes. Onions. Coffee. 2. Fruit. Light Biscuit. Breakfast Bacon. Scrambled Eggs. Fried Potatoes. Coffee. 3. Fruit. Corn Meal Muffins. Veal Cutlets. French Toast. Radishes. New Onions. Coffee. 4. Strawberries. Lamb Chops. Cream Potatoes. Graham Muffins. Coffee. 5. Raspberries. Oat Meal and Cream. Sweet Breads. Sliced Tomatoes. Hamburg Steak. Fried Potatoes. Coffee. 6. Berries. Breakfast Bacon, Dipped in Butter and Fried. Sliced Tomatoes. Baked Potatoes. Muffins. Coffee. A FEW PLAIN DINNERS. GAIL HAMILTON.1. Tomato Soup. Cranberry Sauce. Roast Pork, with Dressing. Potatoes. Peas. DESSERT—Fruit and Cake. Coffee. 2. Vegetable Soup. Beef Steak and Gravy. Macaroni, with Cheese. DESSERT—Cake and Lemon Pudding. Coffee. 3. Clam Soup. Boiled Chicken. Potatoes. Lettuce, Mayonnaise Dressing. DESSERT—Strawberry Shortcake, with Strawberry Sauce. Coffee. SOUP."A hasty plate of soup" PREFACE.The best soups are made with a blending of many flavors. Don't be afraid of experimenting with them. Where you make one mistake you will be surprised to find the number of successful varieties you can produce. If you like a spicy flavor, try two or three cloves, or allspice, or bay leaves. All soups are improved by a dash of onion, unless it is the white soups, or purees from chicken, veal, fish, etc. In these celery may be used. In nothing so well as soups can a housekeeper be economical of the odds and ends of food left from meals. One of the best cooks was in the habit of saving everything, and announced one day, when her soup was especially praised, that it contained the crumbs of gingerbread from her cake box! Creamed onions left from a dinner, or a little stewed corn or tomatoes, potatoes fried or mashed, a few baked beans—even a small dish of apple sauce—have often added to the flavor of soup. Of course, all good meat gravies, or bones from roast or fried meats, can be added to the contents of your stock kettle. A little butter is always needed in tomato soup. Stock is regularly prepared by taking fresh meat (cracking the bones and cutting the meat into small pieces) and covering it with cold water. Put it over the fire and simmer or boil gently until the meat is very tender. Some cooks say, allow an hour for each pound of meat. Be sure to skim carefully. When done take out meat and strain your liquid. It will frequently jelly, and will keep in a cold place for several days, and is useful for gravies, as well as soups. A FINE SOUP. MRS. W. H. ECKHART.Take good soup stock and strain it. When it boils add cracker balls, made thus: To one pint of cracker crumbs add a pinch of salt and pepper, one teaspoonful parsley, cut fine, one teaspoonful baking powder, mixed with the crumbs, one small dessert spoon of butter, one egg; stir all together; make into balls size of a marble; place on platter to dry for about two hours; when ready to serve your soup put them into the stock; boil five minutes. ROAST BEEF SOUP. MRS. W. C. BUTCHERTo a good loin roast add six tablespoons of vinegar and small piece of butter; salt and pepper; stick six cloves in the roast; sprinkle two tablespoons of cinnamon and sift one cup of flour over it. Put in oven in deep pan or kettle with a quart of boiling water; roast until it is about half done and then strain over it three-fourths of a can of tomatoes; finish roasting it and when done add celery-salt to suit the taste, and one cup of sweet cream and some catsup, if preferred. BEAN SOUP. MRS. H. F. SNYDER.To one quart of beans add one teaspoon of soda, cover with water, let boil until the hulls will slip off, skim the beans out, throw them into cold water, rub with the hands, then remove the hulls; drain, and rub until all hulls are removed; take two quarts of water to one quart of beans, boil until the beans will mash smooth; boil a small piece of meat with the beans. If you have no meat, rub butter and flour together, add to the soup, pour over toasted bread or crackers, and season with salt and pepper. Add a little parsley, if desired. BOUILLON. MRS. W. C. DENMAN.Take three pounds of lean beef (cut into small pieces) and one soup bone; cover with three quarts of cold water, and heat slowly. Add one tablespoon of salt, six pepper corns, six cloves, one tablespoon mixed herbs, one or two onions, and boil slowly five hours. Strain, and when cold, remove the fat. Heat again before serving, and season with pepper, salt, and Worcester sauce, according to taste. LEMON BOUILLON. LOUISE KRAUSE.A DELICATE SOUP.—Take soup meat, put on to cook in cold water; boil until very tender; season with salt. Into each soup plate slice very fine one hard boiled egg and two or three very thin slices of lemon. Strain the meat broth over this and serve hot, with crackers. CORN SOUP. MRS. G. H. WRIGHT.Cover a soup bone with water, and boil one hour. Add some cabbage and onion (cut fine). Boil two hours longer. Add twelve ears of grated sweet corn. Season to taste. NOODLE SOUP. MRS. W. H. ECKHART.Beat three eggs. Add a pinch of salt, and flour sufficient for a stiff dough; roll into very thin sheets; dredge with flour to avoid sticking; turn often until dry enough to cut; cut very fine, and add to the stock five minutes before serving. Season to taste. OYSTER STEW. MRS. J. ED. THOMAS.Wash one quart oysters and place on the fire. When they boil, add one quart of boiling milk, and season with salt, pepper, and plenty of butter. Serve with crackers or toast. POTATO SOUP. MRS. T. H. LINSLEY.Slice four ordinary-sized potatoes into one quart of boiling water. When done add one quart milk; into this slice one onion. Thicken just before serving with one egg rubbed into as much flour as it will moisten. Pepper and salt to taste. POTATO SOUP. MRS. U. F. SEFFNER.After stewing veal, use the stock. Slice four or five potatoes very thin; lay them in cold water until thirty minutes before serving; add them to the stock, with sufficient salt and pepper. Beat one tablespoon of butter and one tablespoon of flour to cream; add to this one pint milk; stir in the soup just before serving. This can be made without meat by adding more butter and milk. TOMATO SOUP. MRS. R. H. JOHNSON.Take half a can, or six large fresh tomatoes; stew until you can pass through a course sieve. Rub one tablespoonful of butter to a cream with one tablespoonful flour or corn starch. Have ready a pint scalded milk, into which stir one-half saltspoon soda. Put the strained tomato into the soup pot; add the butter and flour, after having heated them to almost frying point; let come to a good boil; add just before serving; season with a little pepper, a lump of loaf sugar, a dust of mace and a teaspoon of salt. TOMATO SOUP. MRS. HARRY TRUE.One quart canned tomatoes, one quart of water, a few stalks of celery; boil until soft. Return to stove, and add three-fourths of a teaspoon of soda and allow to effervesce; then add the liquid from one quart of oysters, one quart boiling milk and one cup of cream. Salt, butter, and pepper to taste. Boil a few moments and serve. TOMATO SOUP. MRS. T. H. B. BEALEPut on soup bone early to boil. Have two quarts of liquor on the bone. When done, remove the bone from kettle; put one can of tomatoes through sieve; add to the liquor; then immediately add one-half teaspoon soda, a small lump butter, one tablespoon white sugar, one heaping tablespoon of flour mixed with a half cup of cream or milk; salt and pepper to taste. After the flour is in let boil up three times, and serve. VEGETABLE SOUP. MRS. J. S. REED.One-fourth head cabbage, three large onions, one turnip, three large potatoes, two tablespoons cooked beans; boil all together till tender. Pour off all water; then add one gallon of stock. Add tomatoes, if you like. VEAL SOUP. MRS. SAMUEL BARTRAM.Put a veal soup bone over the fire in one gallon of cold water; skim carefully as it comes to a boil; after it has boiled one hour season it with salt and pepper and half teaspoonful (scant) celery seed. In another half hour put in one-half cup rice, one medium-sized potato (cut in dice or thin slices), two good-sized onions (sliced fine); let boil one-half hour longer, and when ready to serve add one egg (well-beaten), one-half cup milk, one tablespoon flour; let come to a boil, and serve. VEGETABLE SOUP. MRS. G. A. LIVINGSTON.Three onions, three carrots, three turnips, one small cabbage, one pint tomatoes. Chop all the vegetables, except the tomatoes, very fine. Have ready in a porcelain kettle three quarts boiling water; put in all except tomatoes and cabbage; simmer for one-half hour; then add the chopped cabbage and tomatoes (the tomatoes previously stewed); also a bunch of sweet herbs. Let soup boil for twenty minutes; strain through a sieve, rubbing all the vegetables through. Take two tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper and salt to taste, and add a teaspoon of white sugar; one-half cup sweet cream, if you have it; stir in butter and flour; let it boil up, and it is ready for the table. Serve with fried bread chips or poached eggs, one in each dish. FISH AND OYSTERS."Now good digestion, wait on appetite, |
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