[Ill.u.s.tration]
MARY"S COLLECTION OF RECIPES
SMALL ECONOMIES, "LEFT-OVERS" OR "IVERICH BLEIBST" AS AUNT SARAH CALLED THEM.
"The young housewife," said Aunt Sarah to Mary, in a little talk on small economies in the household, "should never throw away pieces of hard cheese. Grate them and keep in a cool, dry place until wanted, then spread lightly over the top of a dish of macaroni, before baking; or sprinkle over small pieces of dough remaining after baking pies, roll thin, cut in narrow strips like straws, and bake light brown in a hot oven, as "Cheese Straws.""
Wash and dry celery tips in oven, and when not wished for soup they may be used later for seasoning. The undesirable outer leaves of a head of lettuce, if fresh and green, may be used if cut fine with scissors, and a German salad dressing added. The heart of lettuce should, after washing carefully, be placed in a piece of damp cheese cloth and put on ice until wanted, then served at table "au natural,"
with olive oil and vinegar or mayonnaise dressing to suit individual taste. Should you have a large quant.i.ty of celery, trim and carefully wash the roots, cut them fine and add to soup as flavoring. Almost all vegetables may be, when well cooked, finely mashed, strained, and when added to stock, form a nourishing soup by the addition of previously-cooked rice or barley. Add small pieces of meat, well-washed bones cut from steaks or roasts, to the stock pot. Small pieces of ham or bacon (left-overs), also bacon or ham _gravy_ not thickened with flour may be used occasionally, when making German salad dressing for dandelion, endive, lettuce or water cress, instead of frying fresh pieces of bacon.
[Ill.u.s.tration: AN OLD FASHIONED BUCKS COUNTY BAKE OVEN]
It is a great convenience, also economical, to keep a good salad dressing on hand, and when the white of an egg is used, the yolk remaining may he added at once to the salad dressing (previously prepared). Mix thoroughly, cook a minute and stand away in a cool place. Young housekeepers will be surprised at the many vegetables, frequently left-overs, from which appetizing salads may be made by the addition of a couple tablespoonfuls of mayonnaise, besides nut meats, lettuce, watercress, celery and fruit, all of which may be used to advantage. A good potato salad is one of the cheapest and most easily prepared salads. A German dressing for dandelions, lettuce or potatoes may be prepared in a few minutes by adding a couple of tablespoonfuls of salad dressing (which the forehanded housewife will always keep on hand) to a little hot ham or bacon gravy. Stirring it while hot over the salad and serving at once.
A cup of mashed potatoes, left over from dinner, covered and set aside in a cool place, may be used the next day, with either milk or potato water, to set a sponge for "Dutch Cake," or cinnamon buns with equally good results as if they had been freshly boiled (if the potatoes be heated luke-warm and mashed through a sieve); besides the various other ways in which cold boiled potatoes may be used.
Fruit juices or a couple tablespoonfuls of tart jelly or preserved fruit may be added to mincemeat with advantage. Housewives should make an effort to give their family good, plain, nourishing, wholesome food. The health of the family depends so largely on the quality of food consumed. When not having time, strength or inclination to bake cake, pies or puddings, have instead good, sweet, home-made bread and fruit; if nothing else, serve stewed fruit or apple sauce. Omit meat occasionally from the bill of fare and serve instead a dish of macaroni and cheese and fruit instead of other dessert. Serve a large, rich, creamy rice pudding for the children"s lunch. When eggs are cheap and plentiful make simple custards, old-fashioned cornmeal puddings, tapioca, bread puddings and gelatine with fruits. These are all good, wholesome, and not expensive, and in Summer may be prepared in the cool of the early morning with small outlay of time, labor or money. Plan your housework well the day before and have everything in readiness. The pudding may be placed in the oven and baked white preparing breakfast, economizing coal and the time required for other household duties.
Every wife and mother who does her own housework and cooking these days (and their number is legion) knows the satisfaction one experiences, especially in hot weather, in having dinner and luncheon planned and partly prepared early in the morning before leaving the kitchen to perform other household tasks.
Another small economy of Aunt Sarah"s was the utilizing of cold mashed potatoes in an appetizing manner. The mashed potatoes remaining from a former meal were put through a small fruit press or ricer to make them light and flaky. To one heaped cup of mashed potatoes (measured before pressing them through fruit press) she added 3/4 cup of soft, stale bread crumbs, 1/4 cup of flour sifted with 1/4 teaspoonful of baking powder. Mix in lightly with a fork yolk of one egg, then the stiffly beaten white, seasoned with salt and a little minced onion or parsley, or both. With well-floured hands she molded the mixture into b.a.l.l.s the size of a sh.e.l.led walnut, dropped into rapidly boiling water and cooked them uncovered from 15 to 20 minutes, then skimmed them from the water and browned in a pan with a little b.u.t.ter and served on platter with meat, a pot roast or beef preferred. From the above quant.i.ty of potatoes was made five potato b.a.l.l.s.
THE MANY USES OF STALE BREAD
Never waste stale bread, as it may be used to advantage in many ways.
The young housewife will be surprised at the many good, wholesome and appetizing dishes which may be made from stale bread, with the addition of eggs and milk.
Take a half dozen slices of stale bread of equal size and place in a hot oven a few minutes to become crisped on the outside so they may be quickly toasted over a hot fire, a delicate brown. b.u.t.ter them and for breakfast serve with a poached egg on each slice.
A plate of hot, crisp, nicely-browned and b.u.t.tered toast is always a welcome addition to the breakfast table.
Serve creamed asparagus tips on slices of toast for luncheon.
The economical housewife carefully inspects the contents of her bread box and refrigerator every morning before planning her meals for the day, and is particular to use sc.r.a.ps of bread and left-over meat and vegetables as quickly as possible. Especially is this necessary in hot weather. Never use any food unless perfectly sweet and fresh. If otherwise, it is unfit for use.
Loaves of bread which have become stale can be freshened if wrapped in a damp cloth for a few minutes, then remove and place in a hot oven until heated through.
For a change, toast slices of stale bread quite crisp and serve a plate of hot, plain toast at table, to be eaten broken in small pieces in individual bowls of cold milk. Still another way is to put the stiffly-beaten white of an egg on the centre of a hot, b.u.t.tered slice of toast, carefully drop the yolk in the centre of the beaten white and place in hot oven a few minutes to cook. Serve with a bit of b.u.t.ter on top, season with pepper and salt. Serve at once.
Another way to use stale bread is to toast slices of bread, spread with b.u.t.ter, pour over 1 cup of hot milk, in which has been beaten 1 egg and a pinch of salt. Serve in a deep dish. Or a cup of hot milk may be poured over crisply-toasted slices of b.u.t.tered bread, without the addition of an egg.
"BROD GRUMMELLA"
In a bowl containing 1 cup of soft bread crumbs pour 1 cup of sweet milk, then add the slightly-beaten yolks of three eggs, a little pepper and salt, then the stiffly-beaten whites of the three eggs.
Place in a fry-pan a tablespoonful of b.u.t.ter and 1 of lard or drippings; when quite hot pour the omelette carefully in the pan. When it begins to "set" loosen around the edges and from the bottom with a knife. When cooked turn one side over on the other half, loosen entirely from the pan, then slide carefully on a hot platter and serve at once. Garnish with parsley.
CROUTONS AND CRUMBS
Still another way is to make croutons. Cut stale bread into small pieces, size of dice, brown in hot oven and serve with soup instead of serving crackers. Small pieces of bread that cannot be used otherwise should be spread over a large pan, placed in a moderate oven and dried until crisp. They may then be easily rolled fine with a rolling-pin or run through the food chopper and then sifted, put in a jar, stood in a dry place until wanted, but not in an air-tight jar. Tie a piece of cheese-cloth over the top of jar. These crumbs may be used for crumbing eggplant, oysters, veal cutlets or croquettes. All should be dipped in beaten white of eggs and then in the crumbs, seasoned with salt and pepper, then floated in a pan of hot fat composed of 2/3 lard and 1/3 suet. All except veal cutlets. They should be crumbed, not floated in deep fat, but fried slowly in a couple tablespoonfuls of b.u.t.ter and lard.
Also fry fish in a pan of hot fat. Shad is particularly fine, prepared in this manner (when not baked). Cut in small pieces, which when breaded are floated in hot fat. If the fat is the right temperature when the fish is put in, it absorbs less fat than when fried in a small quant.i.ty of lard and b.u.t.ter.
"ZWEIBACH"
Cut wheat bread in slices not too thin. Place in a warm, not hot, oven, and allow it to remain until thoroughly dry and crisp. Place in a toaster or a wire broiler over a hot fire and toast a golden brown and allow it to remain in the oven until toasted. Keep in cool place until used. Zweibach is considered more wholesome than fresh bread.
"GERMAN" EGG BREAD
Cut stale bread into slices about 3/4 inch thick. Cut slices in half, and soak for a few minutes, turning frequently, in the following mixtures: 1 pint of sweet milk, 3 eggs, 1 teaspoonful flour mixed smooth with a little of the cold milk and a pinch of salt. Fry half dozen slices of thinly-sliced bacon in a pan. Put bacon, when fried, in oven to keep hot. Dip the slices of soaked bread in fine, dried bread crumbs and fry quickly in the bacon fat (to which has been added one tablespoon of b.u.t.ter) to a golden brown. Serve at once on the same platter with the bacon, or instead of using bacon fat, fry the crumbed bread in sweet drippings, or a tablespoonful each of lard and b.u.t.ter. This is an appetizing and wholesome breakfast or luncheon dish, served with a tart jelly, either currant or grape.
CREAMED TOAST
Partly fill a large tureen with slices of crisply-browned and b.u.t.tered toast. (Slices of bread which have become dry and hard may be used for this dish.) When ready to serve, not before, pour over the toasted slices 1 quart of hot milk to which 1 teaspoonful of flour or cornstarch has been added, after being mixed smoothly with a little cold milk or water and cooked a few minutes until thick as cream. Add also a pinch of salt.
If milk is not plentiful, prepare one pint of milk and dip each slice of toasted bread quickly in a bowl of hot water; place in a deep dish and quickly pour over the hot milk, to which a tablespoonful of b.u.t.ter has been added, and serve at once.
BREAD AND ROLLS
Bread, called the "Staff of Life," on account of its nutritive value, should head the list of foods for human consumption. Bread making should stand first in the "Science of Cooking," as there is no one food upon which the comfort, health and well-being of the average family so largely depends as upon good bread. There is absolutely no reason why the housewife of the present day should not have good, sweet, wholesome, home-made bread, if good yeast, good flour and common-sense are used. The milk or water used to mix with flour for making bread sponge should be lukewarm. If too hot, the loaves will be full of holes and coa.r.s.e grained. If too cold the bread, chilled, will not rise as it should have done had the liquid used been the right temperature. Good bread may be made by using milk, potato water or whey (drained from thick sour milk), and good bread may be made by simply using lukewarm water. I prefer a mixture of milk and water to set sponge. Milk makes a fine-grained, white bread, but it soon dries out and becomes stale. Bread rises more slowly when milk is used. When mashed potatoes are used, the bread keeps moist a longer time. Should you wish extra fine, white, delicate bread, add one cup of sweet cream to the liquid when setting sponge. When milk is used the dough is slower in rising, but makes a creamy-looking and fine-flavored bread.
When one Fleischman yeast cake is used in any recipe the ordinary half-ounce cake of compressed yeast is intended, twenty-eight cakes in a pound. These are usually kept in a large refrigerator in a temperature of 44 degrees and should not be kept longer in the home than three days in Summer or six days in Winter, and should always be kept in a cool place until used, if the cook would have success when using.
Use the best hard, Spring wheat flour obtainable for baking bread, or any sponge raised with yeast, as this flour contains a greater quant.i.ty of gluten and makes bread of high nutritive value.
Winter wheat maybe used for cake-making and for baking pastry with excellent results, although costing less than Spring wheat.
Always sift flour before using, when setting sponge for bread. When mixing sponge use one quart liquid to about three pounds of flour.
"Aunt Sarah" always cut several gashes with a sharp knife on top of loaves when ready to be placed in oven. She also made several cuts across the top of loaves with a hot knife when set to rise to allow gas to escape. If an impression made on a loaf of bread with the finger remains, the bread is light. If the dent disappears, then the loaf is not light enough to be placed in the oven; give it more time to rise. An experienced cook, noted for the excellence and size of her loaves of bread, said she always inverted a pail over the pan containing loaves of bread when set to rise, and allowed the bread to remain covered after being placed in the oven. Loaves will rise to a greater height if this is done. Remove the covering to allow loaves to brown a short time before taking them from the oven. "Aunt Sarah"
frequently placed four loaves in her large roasting pan, covered the pan, when set to rise, and allowed the cover to remain until loaves were nearly baked. She brushed the top and sides of loaves with melted b.u.t.ter when set to rise to allow of their being broken apart easily. A more crusty loaf is secured by placing each loaf singly in medium-sized bread tins.
Aunt Sarah considered Fleischman"s compressed yeast the best commercial yeast in use, both quick and reliable, but thought better bread was never made than that made by her mother, as she had been taught to make it in years past, by the old-fashioned and slower "sponge method." She was invariably successful in making sweet, wholesome bread in that manner. She used home-made potato yeast or "cornmeal yeast cakes," under different names, always with good results.
Good bread may be made either by the old-fashioned "sponge" method or "straight." Sponge method consists of a batter mixed from liquid yeast (usually home-made potato yeast is used) and a small part of the flour required for making the bread. This batter was usually set to rise at night and mixed up in the centre of a quant.i.ty of flour, in an old-fashioned wooden dough tray. The following morning enough flour was kneaded in to form a dough, and when well-raised and light, this dough was formed into loaves and placed in pans for the final rising.
The more easily and more quickly made "straight" dough, when using Fleischman"s compressed yeast, is mixed in the morning and all the ingredients necessary are added at one time. It is then set to rise and, when the dough has doubled in bulk, it is kneaded down and when risen to once and half its size, shaped into loaves, placed in pans to rise and, when risen to top of pans, bake.
Better bread may be made from flour not freshly milled. Flour should be kept in a dry place; it improves with moderate age. Stand flour in a warm place to dry out several hours before using if you would have good bread.
When baking bread the heat of the oven should not be _too great_ at _first_, or the outside of the bread will harden too quickly and inside the loaves will not be thoroughly baked before the crust is thick and dark. The temperature of the oven and time required for baking depend upon the size of the loaves, yet the bread should be placed in rather a quick oven, one in which the loaves should brown in about fifteen minutes, when the heat may be reduced, finishing the baking more slowly.