The Golden Age Cook Book

CURRY SAUCE.

Curry sauce is made by adding curry powder to taste to a white sauce. It may likewise be added to a brown sauce.

CHEESE SAUCE.

A white or cream sauce with grated Parmesan cheese added to taste.

Melt a large tablespoonful of butter in a saucepan over the fire, when it bubbles put into it a small onion and half a green pepper, if convenient, chopped very fine. Simmer gently for a few minutes, then stir in a heaping teaspoonful of flour, and add four nice, fresh tomatoes peeled and cut small—canned tomatoes may be used—a gill of vegetable stock, a clove and part of a bay leaf, and pepper and salt to taste. Let it cook gently for half an hour and press through a fine sieve.

SAUCE TARTARE

may be made by beating a small tablespoonful of butter to a cream, adding salt, pepper, dry mustard and sugar to taste and the raw yolk of an egg. Add a tablespoonful of olives, small cucumbers and capers chopped very fine and a few drops of onion juice. Serve with mock fish cutlets and croquettes.

SAUCE PIQUANTE.

Melt a heaping tablespoonful of butter in a spider and when it bubbles stir into it a heaping tablespoonful of flour, cook until it turns a dark brown, taking care not to let it burn, add to it enough well-seasoned vegetable stock to make the sauce the proper consistency, then pour it into a granite-ware saucepan and add one small cucumber pickle, two olives and a few capers, all chopped very fine; season with salt and pepper to taste.

Sandwiches.

CHEESE SANDWICHES.

Half a pound of grated cheese, one tablespoonful of butter, the yolks of two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise dressing. Mix the ingredients thoroughly; butter before cutting from the loaf some slices of brown or white home-made bread; spread with the mixture and fold together.

CELERY SANDWICHES.

Use dainty little baking powder biscuits freshly baked but cold, or white home-made bread for these sandwiches. Only the very tender part of celery should be used and chopped fine and put in iced water until needed. Add a few chopped walnuts to the celery and enough mayonnaise dressing to hold them together; butter the bread before cutting from the loaf, spread one slice with the mixture and press another over it. If biscuits are used, split and butter them. They should be small and very thin for this purpose and browned delicately.

NUT AND CREAM CHEESE SANDWICHES.

Boston brown bread buttered on the loaf and cut in very thin slices; spread with a filling of cream cheese and chopped walnut meats; press a buttered slice over it. They may be cut in fingers, rounds or half-moons. The proportion is three-quarters of a cup of nuts to a ten-cent package of Philadelphia cream cheese. This quantity will make a large number of sandwiches.

NUT SANDWICHES.

Graham, rye, and Boston brown bread make very nice sandwiches. Butter the loaf and cut in very thin slices, sprinkle with chopped nuts and fold together.

WHOLE WHEAT BREAD AND PEANUT SANDWICHES.

Chop the nuts very fine, butter the bread before cutting from the loaf, sprinkle the nuts thickly over the butter, press two slices together. Boston brown bread with raisins is also nice for these sandwiches.

OLIVE SANDWICHES.

Prepare the bread and butter as for other sandwiches. It may be cut in squares, rounds or triangles to suit the fancy. Stone and chop as many Queen olives as needed and mix with them enough mayonnaise dressing to hold together, spread half the number of bread slices with the mixture and cover with the other half.

Brown, rye, whole wheat or white bread may be used. Home-made is preferable, but it must be twelve hours old. Sandwiches may be sweet or savory, may be cut round, square, or in triangles.

Sundries.

CRACKERS AND CHEESE TOASTED.

Butter some zepherettes and sprinkle thickly with grated Parmesan cheese, bake in a quick oven, or toast on a gridiron; serve hot.

CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.

Spread zepherettes with cream cheese and dot with Guava jelly.

WELSH RAREBIT.

Half a pound of American cheese, two butter balls, two eggs, half a teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne pepper, half a cup of milk and an even saltspoonful of soda. Cut the cheese fine, melt the butter in a chafing dish or spider, stir the mustard, salt and pepper with it, then add the cheese and milk; when the cheese is dissolved add the eggs slightly beaten and stir until it thickens. Serve on toast.

CHEESE SOUFFLÉ.

Melt one tablespoonful of butter in a spider, add to it a slightly heaping tablespoonful of flour and one cup of hot milk, half a teaspoonful of salt, a dash of cayenne pepper and one cup of grated Parmesan cheese; then add the yolks of three eggs beaten light, remove from the fire and let it cool; then add the whites of eggs beaten stiff, turn into a pudding dish, bake twenty-five minutes and serve immediately.

CHEESE STRAWS.

Take two ounces of flour and three ounces of Parmesan cheese grated (it is better to buy the cheese by the pound and have it grated at home), and two ounces of butter. Rub the butter into the flour, add the cheese and a little salt and cayenne pepper, and make into a paste with the yolk of an egg; roll the paste out in a sheet about an eighth of an inch thick and five inches wide and cut in narrow strips; bake in a hot oven about ten minutes.

PÂTE À CHOU FOR SOUPS.

Put a gill of milk and an ounce of butter into a saucepan over the fire; when it comes to the boiling point add two ounces of sifted flour; stir with a wooden spoon until thick and smooth, then add two eggs, one at a time, beating briskly; remove from the fire and spread out thin, cut in pieces, the size of a small bean, put them in a sieve, dredge with flour, shake it well and fry in boiling fat until a nice brown. Add to the soup after it is in the tureen.

A FILLING FOR PATTIES.

Break two eggs in a bowl, add a little salt and white pepper, a few drops of onion juice and four tablespoonfuls of cream, beat slightly; turn into a buttered tin cup, stand in a saucepan with a little boiling water in it on the stove, cover and cook until stiff—about three or four minutes—remove from the fire, turn out of the cup. When ready to use cut in half-inch slices and then into stars or any fancy shape preferred, or into dice. Make a cream sauce thicker than for other uses, that it may not run through the pastry; put them in the sauce, bring to the boiling point and fill the patties just as they are to be served.

GRUEL OF KERNEL FLOUR OR MIDDLINGS.

Put a pint of boiling water in a saucepan over the fire; mix two heaping teaspoonfuls of the flour with a little cold water and stir into the boiling water. Let it boil twenty minutes, add a little cream to it and salt. Very nutritious.

KOUMYSS.

Dissolve a third of a cake of compressed yeast in a little tepid water; take a quart of milk, fresh from the cow, or warmed to blood heat, and add to it a tablespoonful of sugar and the dissolved yeast. Put the mixture immediately in beer bottles with patent stoppers, filling to the neck, and let them stand for twelve hours where bread would be set to rise—that is, in a temperature of 68 or 70 degrees—then stand the bottles upside down on ice until wanted.

HOME-MADE BAKING POWDER.

Procure from a reliable druggist one-half pound of the best bicarbonate of soda, one pound of cream of tartar and one-half pound of Kingsford's cornstarch. Mix thoroughly and sift three times, put up in small tins. The best baking powder.

VANILLA EXTRACT.

One ounce of Mexican vanilla bean, two ounces of loaf sugar, eight ounces of French rose water, twenty-four ounces of alcohol 95 per cent. Cut up the bean and pound with the sugar in a mortar, sift and pound again until all is a fine powder. Mix the alcohol and rose water; put the vanilla in a paper filter, pour over it a little of the liquid at a time until all is used; filter again if not all is dissolved. Paper filters may be obtained at any of the large drug stores. The extract may be darkened by using a little caramel.

VANILLA SUGAR.

Half a pound of loaf sugar, half an ounce of Mexican vanilla beans. Cut the beans very fine, pound in a mortar with the sugar; sift and pound again until all is fine. Bottle and cork tight and keep in a dark place.

SPINACH FOR COLORING.

Pound some spinach in a mortar, adding a little water; squeeze through a cheese cloth, put in a saucepan over the fire, bring to a boil; when it curdles remove from the stove. Strain through a very fine sieve; what remains on the under part of the sieve is the coloring. It is used for coloring pistache ice cream, jellies, etc.

TOMATO PASTE FOR SANDWICHES.

Skin and cut small three large tomatoes, cook until tender and press through a sieve fine enough to retain the seeds; return to the fire, add two ounces of butter, two ounces of grated bread crumbs and two ounces of grated Parmesan cheese. When it boils stir a beaten egg quickly into it, remove at once from the fire. It must not boil after the egg is added, as it will curdle. Turn the mixture into a bowl and when cold, if it is not for immediate use, cover with melted butter.

CHEESE PASTE FOR SANDWICHES.

Boil two eggs hard, separate the yolks from the whites, mash the yolks smooth and chop the whites very fine; mix and put through a vegetable press, then add butter the size of a small egg and three heaping tablespoonfuls of grated American cheese. Beat together until it is a fine, smooth paste. If not salt enough add a little, and also dry mustard, if liked.

Miscellaneous Recipes.

TOOTH POWDER.

Precipitated chalk, seven ounces; Florentine orris, four ounces; bicarbonate of soda, three ounces; powdered white Castile soap, two ounces; thirty drops each of oil of wintergreen and sassafras. Sift all together and keep in a glass jar or tin box. A very valuable recipe for hardening the teeth.

JAPANESE CREAM.

Four ounces of ammonia, four ounces of white Castile soap cut fine, two ounces of alcohol, two ounces of Price's glycerine and two ounces of ether. Put the soap in one quart of water over the fire; when dissolved add four quarts of water; when cold add the other ingredients, bottle and cork tight. It will keep indefinitely. It should be made of soft water or rain water. To wash woolens, flannels, etc., take a teacup of the liquid to a pail of lukewarm water, and rinse in another pail of water with half a cup of the cream. Iron while damp on the wrong side. For removing grass stains, paint, etc, use half water and half cream.

ORANGE FLOWER LOTION FOR THE COMPLEXION.

Dissolve a slightly heaping tablespoonful of Epsom salts in a pint of imported orange flower water (Chiris de Grasse), and add to it one tablespoonful of witch hazel. Apply with a soft linen cloth. Very refreshing in warm weather and an excellent remedy for oiliness of the skin.

BAY RUM.

Three-quarters of an ounce of oil of bay, one ounce of loaf sugar, one pint of alcohol, 95 per cent., two quarts of new New England rum and three pints of rectified spirits, 60 per cent. Roll the sugar until fine and beat into the oil of bay, add the alcohol, then the New England rum and spirits. Let it stand for several days in a demijohn, shaking occasionally; then filter through blotting paper. The filters may be purchased at a druggist's. Care should be taken to buy the oil at a reliable place.

FINE LAVENDER WATER.

Two ounces finest oil of lavender, one ounce essence of musk, one-half ounce essence of ambergris, one-half ounce oil of bergamot and one-half gallon of rectified spirits. Mix the ingredients, keep in a demijohn for several days, shaking occasionally. Then filter and bottle.

GOOD HARD SOAP.

Five pounds of grease, one quart and one cup of cold water, one can of potash, one heaping tablespoonful of borax, two tablespoonfuls of ammonia. Dissolve the potash in the water, then add the borax and ammonia and stir in the lukewarm grease slowly and continue to stir until it becomes as thick as thick honey; then pour into a pan to harden. When firm cut into cakes. Grease that is no longer fit to fry in is used for this soap. Strain it carefully that no particles of food are left in it. It makes no difference how brown the grease is, the soap will become white and float in water. It should be kept a month before using.

POLISH FOR HARD OR STAINED WOOD FLOORS.

Eight ounces of yellow beeswax, two quarts of spirits of turpentine, one quart of Venetian turpentine. Cut the wax in small pieces and pour the spirits over it—it will soon dissolve; then bottle. Apply with a flannel or soft cloth. It keeps the floors in excellent order.

CONTENTS.

BREADS, ROLLS, Etc.

PAGE
Biscuits, Beaten, No. 1	13
Biscuits, Beaten, No. 2	13
Biscuits, Baking Powder	13
Biscuits, Cream	13
Rolls, French	14
Rolls, Windsor	14
Rolls, Elizabetti's	15
Rolls, Rye Flour	15
Rolls, Gluten	15
Rolls, Parker House	15
Boston Brown Bread	16
Boston Brown Bread with Raisins	16
Boston Brown Bread Stewed	16
Graham Bread	17
Rye Bread	17
Quick White Bread	17
Date Bread	17
Coffee Bread, No. 1	18
Coffee Bread, No. 2	18
Norwegian Rolls and Zwieback	18
Rice Muffins	19
Laplands	19
English Muffins	19
Graham Popovers	20
Graham Gems	20
Gems of Kernel (Middlings) and White Flour	20
Gems of Rye Meal	20
Corn Batter Bread	21
Corn Bread	21
Corn Griddle Cakes	21
White Bread Griddle Cakes	22
Boston Brown Bread Griddle Cakes	22
Waffles	22
Rolls, Epicurean	22
Bread from Rummer Flour	23
Biscuits of Kernel or Graham Flour	23

EGGS.

PAGE
Eggs, to soft boil	24
Eggs, to hard boil	24
Eggs à la Crême	24
Eggs au Gratin	24
Eggs, Nun's Toast	25
Eggs à la Maître d'Hôtel	25
Eggs, Timbales of	25
Eggs Stuffed with Mushrooms	26
Eggs with Cream	26
Eggs, Curried	26
Eggs, Stuffed	27
Eggs, Stuffed and Fried	27
Eggs, Fricasseed	27
Eggs, Chops	28
Omelet, Plain	28
Omelet with Cheese	28
Omelet with Mushrooms	28
Omelet with Tomatoes	29
Eggs, Poached with Tomato Catsup	29
Eggs Poached in Cream	29
Eggs Poached in Tomatoes	29
Eggs in a Brown Sauce	30

SOUPS.

PAGE
Cream of Jerusalem Artichokes	31
Cream of Asparagus	31
Cream of Lima Beans	32
Cream of Cauliflower	32
Cream of Celery	33
Cream of Chestnuts	33
Cream of Cucumbers	33
Cream of Summer Squash	34
Cream of Lettuce	34
Cream of Mushrooms	35
Cream of Green Peas	35
Cream of Rice	36
Cream of Spinach	36
Carrot	37
Celeriac	37
Mock Clam	37
Corn and Tomato	38
Crécy	38
Curry	38
Mock Fish	39
Norwegian Sweet	40
Onion	40
Green Pea, No. 1	41
Green Pea, No. 2	41
Potato	41
Purée of Vegetables	42
Purée of Turnips	42
Vegetable	42
Tomato	43
Barley	43
Black Bean, with Mock Meat Balls	44

ENTRÉES.

PAGE
Egg Border, with Rice and Curry Sauce	45
Rice Border, with Vegetables or hard-boiled Eggs in Cream Sauce	45
Mock Chicken, a Timbale of, with Sauce	45
Spaghettina, a Mould of	46
Spinach, a Border Mould of, with Filling	47
Mock Codfish Balls	48
Mock Fish Balls, in Curry or Cream Sauce	48
Mock Fish, (a Norwegian Dish)	49
Mock Meat	49
Spaghettina Chops	50
Tomato Chops	50
Fried Bread, a Savory	51
Mock Fish Chops	51
Spaghettina, Fricassee of	52
Mushrooms, en Coquille	52
Egg Plant, a Ragout of	52
Patties of Puff Paste	53
Rice, a Savory of (Mexican Dish)	54
Asparagus, a Ragout of, with Mock Meat Balls	54
Rice, Curried, Croquettes of	55
Mock Fish Croquettes	55
Walnut Croquettes	55
Mushrooms, a Ragout of	56
Mock Chicken Croquettes	56

VEGETABLES.

PAGE
Potatoes, to Boil	57
Potatoes Baked	57
Potatoes, Mashed	58
Potatoes, New, with Cream Sauce	58
Potatoes, Broiled	58
Potatoes à la Crême au Gratin	58
Potatoes, Stuffed	58
Potatoes, Fricasseed	59
Potatoes à la Duchesse	59
Potatoes, Saratoga Chips	59
Potatoes, French Fried	60
Potatoes à la Maître d'Hôtel	60
Potatoes Lyonnaise	60
Potatoes à la Parisienne	60
Potatoes Creamed and Browned	60
Potatoes, Puff	61
Potatoes, White, Croquettes	61
Potatoes, Papa	61
Potatoes, Sweet, Fried Raw	62
Potatoes, Sweet, Fried Cooked	62
Potatoes, Sweet, Mashed and Browned	62
Potatoes, Sweet, Croquettes	62
Brussels Sprouts	63
Okra and Tomatoes	63
Beets	63
Peas, Purée of	63
Beans, Lima, Purée of	64
Cucumbers, Purée of	64
Cucumbers, Stuffed	64
Cucumbers Stuffed with Mushrooms	65
Egg Plant, Escalloped	65
Egg Plant, Stuffed	66
Corn, Green, Cakes of	67
Corn Pudding	67
Corn, Green, Mock Oysters of	67
Corn Boiled on the Cob	67
Corn, Curry of	68
Celeriac and Salsify, Croquettes of	68
Indian Curry of Vegetables	68
Kohlrabi	69
Beans, Marrowfat, Baked	69
Beans, Bayo, No. 1	70
Beans, Bayo, No. 2	70
Emparadas	70
Frijoles Fritos	71
Mushrooms, Broiled	71
Mushrooms on Toast	71
Mushrooms Stewed in Cream Sauce	72
Tomatoes Stuffed with Mushrooms, No. 1	72
Tomatoes Stuffed with Mushrooms, No. 2	72
Escalloped Tomatoes	73
Tomatoes with Egg	73
French Carrots in Brown Sauce	73
French Carrots and Peas	73
Spinach Pudding	74
Spinach Balls	74
Tomatoes and Mushrooms	75
Rice, to Boil Plain	75
Cauliflower with Drawn Butter	75
Escalloped Cauliflower	76
Escalloped Spaghettina	76
Chestnuts, Purée of	76
Beans, Dried White, Purée of	77
Squash Pudding	77
Squash Fritters	77
Summer Squash	77
Rice Croquettes	78
Celeriac, Fricassee of	78
Turnip, Yellow, Ragout of	78
Tomatoes Stuffed with Cheese	79
Artichokes, Jerusalem	79
Asparagus	79
Pointes d'Asperges	79
Cabbage, Purple, with Chestnuts	80
Parsnips, Croquettes, with Walnuts	80
Parsnips Fried	81
Parsnip Fritters	81
Beans, String, to cook	81
Onions, Spanish, Stuffed	81
Celeriac Stuffed with Spanish Sauce	82
Cabbage, Spring, Stewed	83
Cabbage, Spring, in Cream Sauce	83
Turnips, Spring, in Cream Sauce	83
White Bread Balls	84
Noodles	84
Noodles à la Ferrari	84
Gnocchi à la Romaine	85