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 10 to 15 minutes
BOILING
Beef Slowly, 40 to 60 minutes per pound Mutton Slowly, 20 minutes per pound Corned Beef Slowly, 30 minutes per pound Chicken Slowly, 20 minutes per pound Fowl Slowly, 30 minutes per pound Tripe three to five hours
VEGETABLES
Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels sprouts--15 to 20 minutes.
Rice, potatoes, macaroni, summer squash, celery, cauliflower, young cabbage, peas--20 to 30 minutes.
Young turnips, young beets, young carrots, young parsnips, tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45 minutes.
String beans, sh.e.l.l beans, oyster plant, winter squash--45 to 60 minutes.
Winter vegetables--one to two hours.
*SALADS AND SALAD DRESSINGS*
Salads are divided into two groups, dinner salads and the more substantial ones served at supper and luncheon in the place of meats.
They are exceedingly wholesome.
Nearly all the meats, vegetables, and fruits may be served as salads.
The essential thing is to have the salad fresh and cold; and if green, to have the leaves crisp and dry.
Lettuce, Romaine, endive and chicory or escarole make the best dinner salads, although one may use mixed cooked vegetables or well-prepared uncooked cabbage.
Left-over green vegetables, string beans, peas, carrots, turnips, cauliflower, cooked spinach, leeks and beets may all take their place in the dinner salad. Use them mixed, alone, or as a garnish for lettuce.
Lettuce and all green, raw salad vegetables should be washed and soaked in cold water as soon as they come from the market. After they have stood fifteen to twenty minutes in cold or ice water, free them from moisture by swinging them in a wire basket, or dry, without bruising, each leaf carefully with a napkin. Put them in a cheese-cloth bag and on the ice, ready for service. In this way they will remain dry and cold, and will keep nicely for a week.
The dressing is added only at the moment of serving, as the salad wilts if allowed to stand after the dressing is added.
Meat of any kind used for salads should be cut into dice, but not smaller than one-half inch, or it will seem like hash. It should be marinated before being mixed with the other parts of the salad. Meat mixtures are usually piled in cone-shape on a dish, the mayonnaise then spread over it, and garnished with lettuce, capers, hard-boiled eggs, gherkins, etc.
*To Marinate.*--Take one part of oil and three of vinegar, with pepper and salt for taste; stir them into the meat, and let it stand a couple of hours; drain off any of the marinade which has not been absorbed before combining the meat with the other parts of the salad. Use only enough marinade to season the meat or fish.
If too much vinegar is added to mayonnaise it robs it of its consistency and flavor. All salads must be mixed at the last minute, at serving time. Mayonnaise dressing may be made hours before and the meat, lettuce and celery prepared, but each must be kept in a separate dish until mixing time.
*SALAD DRESSINGS*
MAYONNAISE DRESSING
Beat the yolk of one egg in a cold dish with a silver or wooden fork. If the weather is very warm, place the bowl in a larger vessel filled with chopped ice. When the egg is beaten add one-half teaspoon of salt, dash of red pepper, one-half teaspoon of English mustard and olive oil, drop by drop, being careful to beat well without reversing the motion for fear of curdling. When the dressing thickens, begin adding the vinegar or lemon juice, drop by drop. Then add more olive oil, then more acid, continuing until one cup of olive oil and two teaspoons of vinegar or lemon juice are all used. Be sure to have all the ingredients and dishes as cold as possible.
If the mixture should curdle, begin immediately with a fresh egg in a fresh dish and when it is well beaten add carefully the curdled mixture, drop by drop.
To serve twenty people one pint of mayonnaise is required.
MAYONNAISE WITH WHIPPED CREAM
When you are in want of a large quant.i.ty of dressing, mayonnaise or French, add one pint of whipped cream to your prepared dressing, stirring thoroughly, just before ready to serve.
COLORED MAYONNAISE
To color mayonnaise, chop parsley leaves very fine; pound them in a small quant.i.ty of lemon juice; strain and add the juice to the dressing.
WHITE MAYONNAISE
To make white mayonnaise, follow the ordinary directions, using lemon juice instead of vinegar, omitting the mustard and adding, when finished, a half cup of whipped cream or half an egg white beaten very stiff.
RUSSIAN DRESSING
Make one-half pint of mayonnaise dressing and add to it the following: Two hard-boiled eggs chopped fine, two to four tablespoons of tomato catsup, one tablespoon of finely chopped parsley, one teaspoon of finely chopped or grated white onion or shallot, after these ingredients are mixed, fold them into one cup of mayonnaise and serve. Enough for ten people.
BOILED DRESSING WITH OLIVE OIL (PARVE)
Beat three whole eggs until very light, add two tablespoons of olive oil, stirring constantly, add a good pinch of salt, pepper, mustard and cayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar in it, stir while hot into the eggs and put it back on the stove in a double boiler or over hot water in another saucepan and stir until thick. Serve cold.
MUSTARD DRESSING
Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two teaspoons of French mustard, salt, pepper, and little sugar. Add a little oil, and then a little vinegar. Garnish top with the white, cut in pieces.
SOUR CREAM DRESSING
Mix one cup of sour cream and three eggs, well beaten. Dissolve two tablespoons of sugar and one tablespoon of mustard in one-half cup of vinegar; salt, pepper and paprika to taste, and then stir this slowly into the cream and eggs. Put in double boiler, cook until thick, then add b.u.t.ter the size of an egg and cook about five minutes longer. Take from fire and bottle; this dressing will keep for months.
BOILED DRESSING
Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of sugar, one tablespoon of flour and a few grains of cayenne. Beat three eggs until lemon-colored and add the dry ingredients with one-half cup of vinegar and two tablespoons of melted b.u.t.ter. Cook over boiling water until thick; strain, add one-half cup of cream or milk. Beat until smooth, and cool.