175 Choice Recipes

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^'^

175

Choice Recipes MAINLY FURNISHED

BY MEMBERS OF THE J

CHICAGO WOMEN'S CLUB

PUBLISHED FOR THE BENEFIT OF

the: club KIINDKRQARTKN

^ JAN 3 1887^^ CHICAGO S/^V?-^^^^ CHARLES H. KERR & COMPAN'" 175

Dearborn Street 1SS7

y^-k^

Copyrighted by

CHARLES

H.

KERR & COMPANY

CONTENTS. PAGE

Brown Bread Breakfast Dishes

5

y

Soups

13

Fish

20

Entrees and Meat Rechauffe

25

Meat and

30

Fish Sauces

Croquettes

33

Oysters

34

Vegetables

36

Salads and Salad Dressings

38

Pies

43

Puddings

45

Custards, Creams and Ices

50

Pudding Sauces

61

Cake

63

Preserves

71

Pickles

73

Beverages

76

NOTE. It

was not the aim of the compilers of

book

this

to

furnish a complete guide to housekeeping, but to collect

such

rich, rare

and racy, as well as time-honored, recipes

To

these

we

have added some from well-known books because

of

as have never been given to the public.

their great excellence.

Fully aware that by adding the recipe to be found on the last page of the book

we have

the charge of inconsistency,

laid ourselves

we have done

open to

so because

we

believe that the prophet should not be without

in

her

own

honor

country.

Our thanks

are due to the friends

responded to our request

for the

"

who

so cordially

choicest recipe."

Kindergarten Committee.

175 CHOICE RECIPES.

BROWN

BREAD.

Steamed Brown Bread. 2 full

cups of Indian meal. cups of rye meal.

3 level I I

cup of molasses. teaspoonful of soda, dissolved in a very

little

boiling

water. I

quart of milk.

Salt.

Steam four hours. Mrs.

J. P.

Odell.

Graham Bread. I

quart of sour milk. to make it foam. tablespoonful of melted butter.

Soda enough I

Salt to taste. Stir in

graham flour enough to make a thick paste. is good as an occasional and quickly-baked

This bread loaf.

Flokenck

R. Hartlett.

6

175

CHOICE RECIPES.

Steamed Brown Bread. I I 1

2

^

cup of flour. cup of graham flour. cup of corn meal.

cup of molasses.

Pinch of i

salt.

teaspoonful of soda.

cups of sour milk. milk and molasses together; dissolve soda

in a tablespoonful of warm water; pour in mould well buttered and steam 3 hours remove cover and put in oven to dry yi hour. Mrs. E. H. Ball.

Stir

;

Swedish Bread. 1

cup of

3 quarts of flour.

butter.

^

cup of yeast. Let it rise over night, and add a little more flour in the morning; let it stand another hour before baking; brush the white of an ^^'g over the top, and sift over it a little sugar and cinnamon. To be mixed very thoroughly, and all the materials put in at once. 2 tablespoonfuls of sugar.

Swedish Crust. Prepare like the above, only add the morning; sheets,

make

it

stiff

enough

still

more

flour in

to roll into very thin

and omit the white of ^gg, sugar and cinnamon. Mrs. Lucy F. Furness.

175

CHOICE RECIPES.

BREAKFAST

DISHES.

Cream Johnnycake. pint of sour cream.

I

6 eggs.

cups of cornmeal. cup of sugar.

y2

teaspoonful of soda. of white flour.

I

2

A

little salt.

cup

I

Cornmeal Buns. beaten eggs. cup of sweet milk.

cups of white y^ cup of cornmeal.

2

i^

3 teaspoonfuls of

flour.

2

cup cup

y^

Bake

of butter.

baking

powder.

of sugar.

in hot

i

oven twenty minutes. Mrs. Frank Johnson.

Oatmeal Mush. measure of oatmeal. measures of milk. measures of water.

1

2 2

Much or little salt, as your measure is large or Put in a farina small; in other words, salt to taste. kettle, the water in the lower part being boiling hot; boil two hours, or until the mush is all thick alike; then for the first time stir just enough to prevent part being thinner than the rest when it is turned out. a square dish or bright tin pan, it is delicious fried after it has cooled and thickened. of

it

If

set to cool in

F.

M. Stkkli.

CHOICE RECIPES.

175

Pop- Overs. 4 cups of flour. 4 cups of milk.

tablespoonful of butter. teaspoonful of salt.

I

i

Mrs. a. M. Rowk.

Corn Bread. sweet milk.

I

pint of

I

pint of cornmeal.

I

pint of

I

cup

wheat

flour.

i egg. Butter size of an egg.

2 teaspoonfuls of

baking

powder.

of granulated sugar.

Mrs. a. M. Rowe,

German Potato Pancakes. quart of peeled and grated 3 well-beaten eggs. I

I

3

cup of milk. heaping tablespoonfuls of

raw

potatoes.

flour.

teaspoonful of salt. Use half meat drippings and half butter for greasing the griddle. Helen W. Affeld. I

«

German Brod-Forte.

6 ounces of almonds, dried and pounded 12 eggs.

^

pound

of sugar.

4 ounces of citron. 3^ ounce of cinnamon. '4

fine.

;

175

CHOICE RECIPES.

9

6 ounces of grated rye bread, dried in oven. I strip of sweet chocolate, grated. A little grated lemon-peel, if liked. Beat the I2 yelks to a cream with the sugar and mix Mix with the yelks and sugar chocolate and bread. all the ingredients exceft the bread, chocolate and whites of eggs. After they are well mixed, add the bread and chocolate gradually; lastly stir in the whites of lo eggs which have been beaten to a froth. The other 2 whites may be reserved for frosting. Bake i hour in a moderate oven. Helen W. Affeld.

Breakfast Gems. 2 eggs. I

I

cup of sweet milk.

cup of flour.

A pinch

Stir all together with as little

of

salt.

motion as possible; beat-

Drop a spoonful at a time in smoking hot pans, which have been buttered bake 20 minutes in a hot oven. When taken from the oven they should be very hard, but in a few minutes will be soft and ing spoils

iron

it.

gem

;

delicious.

Julia C. Mann.

Kate Coyle's Corn Bread. i^

cup of boiled

rice.

2 cups of white cornmeal. I

cup of milk.

2 large

spoonfuls of sugar.

2 eggs. I

teaspoonful of baking

powder. large spoonful of lard. Mix the cornmeal, rice and lard together and pour enough boiling water on them to saturate thoroughly add the milk, then the eggs (which must be well beaten), I

10

175

CHOICE RECIPES.

Bake in a buttered pudding lastly the baking powder. Flour dish and serve in the dish with napkin round it. k. e. t. may be used in place of rice. Codfish Balls.

The

codfish to be freshened by being placed in cold water and brought to a boil, which repeat a second time, and to a cup of fish add twice the quantity of freshlyboiled hot potatoes, one raw egg, a piece of butter the size of an egg. Season with pepper. Chop all together in a

into

chopping-bowl until very light make up immediately oblong shape, drop into hot lard and fry brown. ;

Mrs. Gilbert Pryor.

Bannocks.

Mix thoroughly one cup flour and two cups white cornPour on boiling water enough to meal, with a little salt. wet thoroughly. Dip the hand in dry flour and pat the dough into a thin sheet on a buttered pan. Bake in a hot oven till quite brown and serve hot.

A

delicious toast can be

nock and pouring over milk

it

made by splitting this banmade as for cream or

a dip

toast.

Mrs. Caroline M. Brown.

Cream 1

Puffs.

pint of milk.

3 tablespoonfuls of 2 eggs.

cream,

Flour enough to make of the consistency of pancake Bake in new cups which have never been

batter.

175

CHOICE RECIPES.

11

washed (which never need to be buttered), or use old cups and butter them. Twenty minutes in a hot oven or 30 minutes in a slow one. Do not open the oven door while baking if possible. They will turn out of the cups a rich maho