What to cook, How to cook

MUa

^HAT TO GOOR AND HOW TO COOil IT Mirs,

"vy.

A. JoKnsoiik fmamtmumot

mmmm

t/m

EVENTH EDITION

ALBERT

MANN

LIBRARY R. Cornell University

Gift of

Thomas Bass

B M

The tine

Cornell University Library

original of

tliis

book

is in

Cornell University Library.

There are no known copyright

restrictions in

the United States on the use of the

text.

http://www.archive.org/details/cu31924089510329

WHAT TO COOK, -AND-

HOW TO COOK A Book

IT.

Containing Directions foe Cooking in its

Various Forms, with Nearly a Thousand Receipts, from the Simplest and

Most

Practical to the Higher Order «

AND More Ornamental Dishes.

compiled by

Mrs. W. a.

JOHNSON,

Paris, Ky.

1899: Pentecostal Hebald PBESSk Louisville, Kt.

COPYRIGHTED B8 «JES. W. A. JOHNSOU, OCT. 10, 1899.

.

"TaTole of

Oontents. FAQB

DiKECTIONS AND ExPIiA-

NATIONS— Boiling Steaming:

5

Stewing Baking Roasting

5

Broiling Frinasseeing

5

Sauting Frying

5

5

5

5

5

5

ToTestFat To Olariiy Fat

6

6

Preparing Abt i c l, e s FOR Cooking

—

Crumbing

7

Larding

7

Daubing Boning

7 7

Trussing

8

Measuring AND Mixing Table of Weights— Helpful, Hints and Things Worth Knowing— Miscellaneous — Soups—

9 10

11

u

Soup Stock Brown Soup Stock White Soup Stock

16

Compound Stock

17

Mixed Stock

18

Consomme

18

Bouillon

18

Black Bean Soup Pea Soup, No. 1

18

Pea Soup, No.

2

16 17

19 :

19

Macaroni Soup Julienne Soup Tomato Puree Vegetable Soup Chicken Gumbo Okra Soup Chicken Soup Lenten Soup Hacedoine Soup Wine Soup Wine of Sago Soup

19 19

20 30 20 21 21 21

21

22 22

Tomato Bisque

23

Oyster Bisque Cream of Oyster Soup

23

Cream Cream

23

of of

Asparagus Soup ... Celery Soup

22

23

Garnishes For SoupsForce Meat Croutons

Bread Sticks Noodles Caramel for Coloring Soups

Fish

—

25 25 25

25 26

To Select Fish Cream Sauce

27

Stuffing for Fish

27

Bread Stuffing

28

To

28

Boil Fish

27

Court Bouillon To Bake Fish Broiled Fish Fish Au Gratin Fish a la Creme Molded Fish with Potato Bor-

28

der Farisienne Potatoes Fish Timbales Fried Fish

3G

.

29 29 29

30

31

31

32

..

TABLE OF CONTENTS. To Fry Smelts

33

Saddle of Mutton Roast Leg of Mutton Crown Boast Broiled Mutton Chops Breaded Chops

33

Lamb

or other Small

Fish To Saute Fish Salt Mackerel FishBalls Cod Fish Balls

32 33

32

Shell Fish— Oysters on the Half Shell Oyster Cocktail Panned Oysters Deviled Oysters Scalloped Oysters, No. 1 Scalloped Oysters, No. 2 Broiled Oysters Oysters a la France Fried Oysters Saute Oysters Fricasseed Oysters

34 34 34 v

35 35

4S 43 47

47

47

•

Veal Veal Cutlets Breakfast Bacon To Boil a Ham

47 47 47

4g

Ham Ham and Eggs

48

Boast Pork

49^

Broiled

48

3a 35 36 35 30

Poultry and Game— To Pick a Fowl To Draw a Fowl To Bone a Fowl

37

ToTrussaFowl

Clams

37

Boiled Clams Broiled Clams

37

Crabs

37

Stuffing for Fowls, No. 1 Stuffing for Fowls, No. 2 Oyster Stuffing Celery Stuffing

Deviled Crabs (Cold) Deviled Crabs (Hot) Lobster Broiled Lobster Lobster a la Newburg

38

37

50DO.

51

51 B2:

52 53 53-

Chickens To Boil a Chicken To Boil a Chicken for Salad To Bake a Chicken To Saute Chicken To Fry Chicken Fricassee Chicken To Broil a Chicken, No. 1 To Broil a Chicken, X^o. 2 Stewed Chicken Chicken Pie Luncheon Chicken To Bake a Boned Chicken. Molded Chicken

52

58

45

Baked Turkey Boiled Turkey Turkey Hash Boned Turkey To Boast or Bake Geese or Ducks

45

Game

33 38 39

39

Meats— Beef

40

Eoast Beef Braised Beef Beef a la Mode Fillet of Beef Beef or Veal Loaf Broiled Beef Steak Broiled Steak with Oysters.. Hamburg Steak, No. 1 Hamburg Steak, No. 2 Beef Hash, No. 1 Beef Hash, No. 2 Beef Tongue Cured Beef Tongue— Fresh Frizzled Beef

40

—

4a

41 41

42 42 43 43

44 44 44 44

45

.

.

.

.

53

53 53 54 54

54

55 55 56 56-

57 57 57 58

58 58

59 6CV

TABLE OF CONTENTS. PAGK

Sauces for Meats— JDrawu Butter Sauce Egg Sauce Cream, or White Sauce Mushroom or Sweetbread Sauce Cauliflower Sauce Oyster Sauce Brown Sauce Sauce Piquaate Tartare Sauce Mint Sauce ^Tomato Sauce Sauce for Cold Meats Horseradish Sauce, No. 1 Horseradish Sauce, No. 2 Cranberry Sauce Sauce lor Mutton

—

61 61 61

Tomatoes Broiled Tomatoes Stewed Tomatoes Baked Tomatoes String Beans Butter or Lima Beans Green Peas Green Corn Stewed Corn Fried Corn

72 72

Boiled Cabbage with Bacon Boiled Cabbage Cold Slaw

73

Cauliflower

73

63

Asparagus

74

62

Carrots

74

63

Turnips

74

Beets Pickled Beets

75

63 63

74

Okra Squash

75

63 63

Parsnips

75

63

Salsify

75

63

Onions

76

Stuffed Spanish Onions Stuffed Peppers

76

Egg Plant Stuffed Egg Plant Cucumbers Mushrooms

77

63

64

64

75

Fried 65 63

—

73 73

61

Vegetables — Boiled Potatoes Mashed Potatoes Scalloped Potatoes Creamed Potatoes Potato Puffs Potatoes in their Jaclccts Broiled Potatoes Trench Potatoes Hashed Brown Potatoes Fried Potatoes Saratoga Potatoes Potatoes as a Garnish Potatoes en Sxirprise Sweet Potatoes Baked Sweet Potatoes

Corn Pudding Corn Fritters

77 77 ."

66

Farinaceous Food—

66

Boiled Rice Boiled Rice in Milk

'66

67

G7 67 08

C3 C8 C8 69 69 69

70 70 70 70

78

79

Macaroni Bake Macaroni with Cheese Macaroni with Tomatoes Boiled Macaroni with Cheese Cottage Cheese Boil

Cheese Ramekins Welsh Rarebit, No. 1 Welsh Rarebit, No. 2 Welsh Rarebit, No. 3 Cheese Straws, No. 1 Cheese Straws, No. 2

71

Eggs—

71

72

78 78

To To

71

72

77

Rice Border Rice with Choose

Cereals —

71

76

To Boil an Egg To Saute Eggs To Poach Eggs

79

79 79 79 80 80 80 80 81 81 81

82

83 83

83

.

.

TABLE OP CONTENTS. I'ACB

Scrambled Eggs

Ways of Serving Hard

85 8j

Graham

83

Salt Risen Bread

Boiled

Eggs

84

Dressed Eggs Eggs a la Reine Baked Eggs with Cheese Plain Omelet Creamy Omelet Shirred Eggs, No. 1 Shirred Eggs, No. 2

84

84 85

S-J

How TO Cook Drled and Fresh Fruits— To Cook Fresh Fruit To Stew Apples To Stew Pears To Stew Peaches To Stew Cranberries To Stew Pie Plant To Stew Gooseberries To Stew Dried Fruit To Stew Dried Apples

87 87

87 .

83 83 88

.^

PAGE

Steamed Graham Bread Boston Brown Bread Beaten Biscuit Bread Sticks Wafers Soda Biscuit, No. 1 Soda Biscuit, No. 2

84

83 88

or

96 97 97 97

97 97 98

Biscuit

Baking Powder Biscuit Coffee Bread Dry Toast

98

98 99 7

99 99

Butter Toast

99

Cream Toast Wheat Muffins, No. 1 Wheat Muffins, No. 2

99 100 100

Puffs or Popovers Rice Muffins

100 100

Graham Gems Wheat Batter Cakes

101 101

Rice Batter Cakes

101

101

Peaches Baked Pears Baked Peaches and Apricots

80

83

Pan Cakes Crumb Cakes Buckwheat Cakes

Orange Compote

Compotes—

90

Fritters

102 102

Syrup for Cooking Compotes Apple, Pear, Peach and Apri-

90

Wafaes, No. 1 Wafftes, No. 2 Corn Dodgers

cot

Compote

89

90

Breads — Proportions

91

Yeast Bread White Bread Water Bread

92

Rolls

93

German Coffee Bread Bread Sticks Crescents and Twists

94

Potato Rolls

94

French Rusks Sally Lunn, No. 1 Sally Lunn, No. 2

95

Whole Wheat Flour Bread Graham Bread

92 93

94 64

95 96 ;

96 96

101

102

103

103

Hoc Cakes Corn Mufans Egg Corn Broad Mush Corn Bread

103

Corn Batter Calics Corn Meal Mush

104

1U3

103 104 104

Entrees — Croquettes Sauce for Croquettes Chicken Croquettes Sweetbread Croquettes Salmon Croquettes Fish Croquettes Egg Croquettes Cheese Croquettes, No. 1 Cheese Croquettes, No. 2

105 105

106 106

106 107 107 . . . ;

107

107

U

.

TABLE OF CONTENTS. PAGE

Lamb, Oyster, Lobster, Potato and Rice Croquettes Almond Croquettes

108

Cliicken Cutlets

Sweetbread

109

Ciitlets

Boudans Creme de Vo Laille, No. 1 Creme de Vo Laille, No. 2 Creamed Chicken

123

Irish Potato Pie

123

1(8

Pumpkin Pie

123

108

Custard Pie Blackberry Pie

123

lOD

110 1

10

110

Macaroni or Spaghetti Timbales

PAQE

Sweet Potato Pie

Veal,

Ill

Timbale Shells Bread Boxes Sweetbreads To Saute Sweetbreads To Fry Sweetbreads ....••••. Creamed Sweetbreads Calf Brains

Ill

lU 112 112

123

Grooseberry and Pie Plant Pie Cherry Pie Molasses Pic Cream Pie Chocolate Pie Mince Meat Pie Cocoanut Pie Lemon Pie Transparent Pie Tarts

123

124 124

124 124 124

125 125

125

125

113

Hot Desserts—

113

Fritter Batter

127

113

Fruit Fritters

127

Aspic

113

Belle Fritters

127,

Ways of Serving

1

Orange Fritters Apple Dumplings Apple Pudding Apples with Tapioca Tapioca Pudding Bread Pudding Rice Pudding Cabinet Pudding Corn Starch Pudding Caramel Pudding Pine-apple Pudding Cocoanut Pudding Chocolate Pudding Cottage Pudding Jam Pudding Charlotte Russe Pudding

\2S

A spic Filling for Patty Shells

114

Sandwiches — Chicken Sandwiches Nut Sandwiches Lettuce Sandwiches Egg Sandwiches Cheese Sandwiches Olive and Cheese Sandwiches Candied Orange Peel and Ginger Sandwiches Ham Sandwiches

115 110 IIG IIG IIG 11?

117 117

Pastry— PufE Paste Patty Shells Vol-au- Vents Rissoles Plain Paste, No. 1 Plain Paste, No. 2 Pastry for Tarts Meringues for Pies

118

Apple Pie, No. 1 Apple Pie, No. 2 Turn-Overs

121

110 119

120 13J 120

120 121

121

123

128

128 129

129 129

130 130

130 131 131 ...

131 131 131 131

132

Chocolate Soufao/ Steamed or Boiled Pudding Suet Pudding

133

Date Pudding Plum Pudding, No. 1 Plum Pudding, No. 2 Short Cake Strawberry. Short Cake Sponge Cake Roll

133

132 133

134 134

135 135

136

..

TABLE OF CONTENTS. VJidK

Orange Pudding

136

Jellies

—

paqb

Plum Pudding Sauce, No. 1 Plum Pudding Sauce, No. 2.

137

Wine Jelly, No. 1 Wine Jelly, No. 2 Orange Jelly

137

Lemon

Foamy Sauce

137

Grape Juice

Custard Sauce Cream Sauce Transparent Sauce Fruit Sauce Caramel Sauce Claret Sauce Fruit Sauce Orange or Lemon Sauce Chocolate Sauce, No. 1 Chocolate Sauce, No. 2 Meringue Sauce

137

Champagne

138

138

Crystal Jelly Fruit Jelly Pine-apple Jelly

138

Jellied

138

Jelly with

Pudding Sauces— .

138

138 139 1

39

1

39

139

Cold Desserts— Quaking Custard Custard in Cups Caramel Custard

140

140 141

Jelly

and Fruit

152

Instructions for Mixing and

Baking Layer Cake, Layer Cake, Cup Cake Plain White Plain White

154

No. 1 No. 2

156

Cake

156

Fruit Bavarian, No. 1 Fruit Bavarian, No. 2

143

Charlotte Russe— Charlotte Russe, No. 1 Charlotte Russe, No. 2 Caramel Charlotte Angel Charlotte Tipsy Charlotte Orange Charlotte Strawberry Charlotte Peach Charlotte Banana Charlotte

Cabinet Pudding Charlotte Polonaise

156 156

142

Fruit

155

Loaf Cake

Bavarian Plain Bavarian Chocolate Bavarian

144

152

Cake—

Spice Cake, No. 1 Spice Cake, No. 2

42

152 152

Whipped Cream

141

143

151

Peaches

Pound Cake Marble Cake

1

151

151

Jelly

141

142

151

150

150

Jelly

Chocolate Custard Cream and Chocolate Pudding Apple Float Blanc Mange

142

150

157 157 157

158

Cake—

Fruit Cake, No. 1 Fruit Cake, No. 2 Rich Fruit Cake Black Fruit Cake, No. 1 Black Fruit, Cake, No. 2

159

259 160 160 161

Jam Cake

161

145

Hickory Nut Cake

161

146

Pecan Cake Banana Cake Citron Cake Dolly Varden Cake Little Fancy Cake Orange Cake Chocolate Cake

162

146

146 146 146 147 147

148 148 148

Food) Coltee Cake No. 3 Coffee Cake, No. S

162 162

162 162 163

(Devirs 163 164

161

..

TABLE OF CONTENTS. PAGE

xi

PAGE

Neapolitan Cake

164

Snow

French Ice Cream, No. 2

161

Cream with Gelatine

181

165

Caramel Cream, No. 1 Caramel Cream, No. 2 Chocolate Cream, No. 1 Chocolate Cream, No. 3 Chocolate Cream, No. 3 Macaroon Ci-cam

181

Bails

Sponge Cake

for KoUs, Etc Ca-.e

.

Sunshine Angel Food Angle Food Cake Ginger Cake Ginger Wafers

166

§^^§.•••.

-•V-iLr.-.'ai-.T'.-'j!"'

-7-iy— *•

"

..I

.1

.r'l"'

'''•"." ':'-'•'"'"' .^7-" ••

.•I'r.'ii.'i.i .

"

.-

_?."

i>|!-rN>..

_

.

,.

•

f.

"b!iiii35iiB&flaftjaaafeJ^^

'-- j— t?

r=*tj,.«i. --f'5J.75!j*-»:-'-'::3?

.J.'.

™^^^^^

"TK'm^jy^- --ft 5* ix''ki^h3'17i

""

-

,

- ', ...

.--if,

,,..;."i;.;ji arjr^ .i'

.

'KMMp5in«-M!nrjviii';_

-':

^

mfrfffi^^^jj