Read Ebook: The Community Cook Book by Anonymous

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Ebook has 1298 lines and 31976 words, and 26 pages

Mix well one teaspoonful salt, one-half teaspoonful soda, two and one-half cups flour. Mix thoroughly with one heaping tablespoonful lard. Pour in one cup thick, sour milk or buttermilk; stir up quickly, adding as much flour as may be necessary to make stiff enough to handle. Roll about one-half inch thick. Bake in hot oven.

SPOON BREAD.

Make a pint of cornmeal mush, five eggs, salt, tablespoonful of butter. Stir butter and salt into mush when warm; let cool, then add eggs, a cup of milk and two teaspoonfuls of baking powder. Bake. Serve with a spoon from baking dish.

WAFFLES.

Mix one pint flour, two level teaspoonfuls baking powder and one-half teaspoon salt. Add one and one-fourth cup milk, three well-beaten egg yolks, two tablespoonfuls melted butter and the whites of the three eggs, beaten stiff. Grease the hot waffle iron and put in the batter. Cook about one minute, then turn the iron and cook a little longer on the other side. Serve immediately with butter and maple syrup or marmalade.

SANDWICHES.

Philadelphia cream cheese, chives. Cut chives into small pieces with scissors. Mix into the cheese and spread on rye bread.

One-half pound boiled ham, two dill pickles, one teaspoonful mustard. Grind ham and pickles in a meat chopper, mix in mustard, and spread on white or rye bread.

Ten cents' worth peanuts, one cup mayonnaise. Grind peanuts in a meat chopper and mix with dressing. Spread on white bread, with a lettuce leaf in each sandwich.

One cake Eagle cheese, one ten-cent can pimentos. Mix half of this quantity at a time. Grind or chop the pimentos very fine, mix well with cheese, and spread on rye bread.

One can sardines, one-half cup mayonnaise. Mash sardines in a bowl, mix with dressing, add salt, pepper and a little lemon juice. Spread on rye or white bread.

WALNUT-RAISIN SANDWICHES.

Grind English walnuts and raisins and put in a few drops of hot water to make them thin enough to spread on reception flakes.

Pies and Pastry

PASTRY.

One cup sifted flour, one-half cup lard , one-fourth teaspoonful salt. Ice water to form stiff dough.

APPLE PIE.

Pare, core and cut five sour apples into eighths; place evenly in a pie plate lined with the usual pie pastry. Mix one-third cup sugar, one-fourth teaspoonful grated nutmeg, one-third teaspoonful salt, teaspoonful lemon juice and a few gratings of lemon rind and sprinkle over apples. Dot over with little lumps of butter, wet edges of under crust, cover with upper crust and press edges together. Bake forty-five minutes in a moderate oven.

JAM PIE.

One cup of raspberry or blackberry jam, yolk of two eggs, one cup rich milk or cream, one tablespoonful flour; mix thoroughly, cook over fire until thick. Use the whites of egg for meringue. Bake with bottom crust.

LEMON CUSTARD PIE.

One cup sugar, three eggs, one cup milk, one tablespoonful flour, three tablespoonfuls powdered sugar, juice and rind of one lemon. Beat yolks of eggs and sugar; add juice and rind of lemon. Mix flour with the milk, and pour through sieve into eggs and sugar. Line a deep pie plate with good rich paste; pour in the mixture and bake in a quick oven thirty minutes. Beat whites of eggs to a stiff froth and add three tablespoonfuls powdered sugar, beating all the while. Put on top of pie, and return to oven until a light brown.

LEMON PIE.

One cup water, one cup sugar, one lemon, two eggs, one tablespoonful butter, one heaping tablespoonful flour. Bake crust on the outside of pan, first pricking with a fork. Boil sugar and water; add to the beaten yolks of eggs the grated peel of lemon, butter and flour; pour over this the boiling mixture, then boil until it thickens like custard. Cool, turn into baked crust, spread on top whites of eggs beaten stiff, to which add a tablespoonful pulverized sugar. Place in oven until the meringue is brown.

MOCK CHERRY PIE.

One cup cranberries cut in half, one-half cup chopped raisins, one cup sugar, one tablespoonful flour, a pinch of salt, one teaspoonful vanilla and one-half cup boiling water. Bake with upper and under crust.

PUMPKIN PIE.

Peel and cut up in squares, cook with half pint of water, one cup sugar, one-fourth teaspoonful red pepper, boil slowly till soft and perfectly dry, then sift; two beaten eggs, one-half cup sugar, three and one-half large spoonfuls pumpkin, one-half cup milk, small pinch of salt, one-fourth teaspoonful cinnamon, a little more of ginger. Makes one pie. Bake slowly one hour.

SHORTCAKE.

Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt; sift three times; one-half cup butter mixed with flour till like meal. Beat one egg light, add to it a cup of cold water. Mix with flour. Put in two pie pans, or in muffin pans for individual shortcakes, and sprinkle tops with granulated sugar. When baked, split, butter and put sweetened berries between, and garnish tops with sweetened whipped cream and whole berries.

WAFERS.

Cream one-third cup butter, add one cup powdered sugar. Mix well. Add one-half cup milk alternately with two scant cups flour, or enough to make a stiff batter. Spread very thin on a slightly greased tin. Bake in very slow oven until light brown. Remove from oven and place on top of stove. Cut and roll in desired shape. These wafers can be flavored with ginger, sprinkled with chopped nuts or filled with whipped cream and berries.

CEREALS, BREAKFAST FOODS

"Look up! the wide extended plain Is billowy with its ripened grain, And on the summer winds are rolled Its waves of emerald and gold."

CORN MEAL MUSH.

Allow one pint of meal and one teaspoonful of salt to a quart of water. Sprinkle meal gradually into boiling salted water, stirring all the time. Boil rapidly for a few minutes, then let simmer for a long time. Very palatable served with milk; some people like it with butter and pepper. For fried mush let it get cold, then cut in slices, dip in flour and fry in suet until brown.

HOMINY.

This is very good when well cooked, and may be simply boiled until done in salted water, and served with pepper and butter. It is good fried like mush.

MACARONI WITH CHEESE.

After boiling macaroni in salted water until soft, sprinkle with grated cheese; repeat, pour over a sauce made of butter, flour, salt and scalded milk; cover with bread crumbs and bake until brown.

RICE.

Rice has been cultivated from time immemorial. While not so valuable a food as some of the other cereals, it forms the larger part of the diet of people in the tropics and in semi-tropical countries, and is used extensively in other places. It is eaten by more human beings than any other cereal; is not equal to wheat as a brain food, but worthy of the high place it holds in the estimation of mankind.

It may be simply boiled and served as a vegetable, with pepper and butter, or served with sugar and cream. It is good cooked in milk. Is baked like macaroni with cheese, and cooked in various ways in combination with meat or vegetables.

BOILED RICE.

One of the quickest ways of preparing rice is to fill a large kettle with water, allow it to come to a boil; when bubbling vigorously throw in two cups of rice and boil hard twenty-five minutes. Empty into a colander and dash under cold water, which will separate the grains. Season with pepper and salt, heap lightly on a dish and put a lump of butter on top.

ROLLED OATS.

None of the breakfast foods which are so much used are so wholesome as a simple dish of rolled oats or the old-fashioned oatmeal. Served with or without cream and sugar, these are to be highly recommended to persons who are compelled to live indoors a great deal, and are generally relished by those who lead an outdoor life. Although rolled oats is supposed to be a dish quickly prepared, it is better, like oatmeal, for being cooked a long time, and baked for two hours, after being boiled a few minutes, it is very palatable and nutritious.

SOUPS

"La soupe fait le soldat."

BEAN SOUP.

One pint navy beans, soak over night, cook till they are very tender, add some celery and little tomato, salt and pepper to taste, cook all well together. In another saucepan let boil one tablespoonful of butter, add a chopped onion, fry till it is clear. Mix a tablespoonful of flour with a cup of the soup and a little butter, cook a moment or two, add to soup and let all boil ten minutes, add a pinch of red pepper and strain.

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