Edgar N. Blake.

Practical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. online

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Online LibraryEdgar N. BlakePractical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. → online text (page 1 of 8)
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Practical and Dainty Recipes




Dinner Giving

Woodward, Oklahoiifia.

A Useful and Valuable Book of liecipes,

all of which are tested and tried;

and many of them are the

contributor's ori§i=

naS recipes.

Edited by
Mrs. Edgar N. Blake,
Woodward, Okla.


sp -

Two Copies Kecdivea

DEC 21 .907

CoiiynfBi tiury

6lass/4 xxc. «<;.


'■ ■■' XM I'll 1. > ll W I H - H | - l > l«

Entered according to the act of Congress,
in the year 1907,
Woodward, Oklahoma,
in the office of the Librarian of Con-
gress, at Washington.

Press of the

Wm. a. Pyne Printing Co.,


To Our Friends.

We are very greatful indeed to those who have
advertised in this edition of this Cook Book, and we
would kindly ask that they be patronized by you. They
have assisted us materially ^"n getting out the book, and
upon their kindness and goodwill we place the highest

Now that the book is given to the pi.b'.ic, we solicit
for it a kind reception and and a fair trial.

The Ladies of the Aid Society
of the First Presbyterian Church of Woodward

Oklahoma, 1907.

To the Housewives

to whom we look in all ages

with great appreciation

as the dinner hour arrives and a

bounteous dinner is spread


To the Amateur

who is just beginning the struggle

in the culinary department,

this book is


■'We maV live wlthoul poetry, music and art,
W« may live w'tl)out conscienc- and live without lieart.
We mav live without fri»nds, we may live without books;
But civilized man cannot live without cooks."


In publishing- this book it is hoped that a Ion.;- felt wunt will
be met, Usually tlie recipes in a cooit book are so elaborate
that each kitchen not only has to be supplied with a grocery
store but a drug" store as well. The aim of this look is to meet
the wants of all. Tliese recipes have been tested by ^<ome of the
best, housekeepers of this and other cities, and eiich one is vouched
for by the contributor, whose name follows the recipe.

As far as pracLicMble, these recipes have been copied jnsi as
they were g-iven. Where it was chou^-ht Lh.^y wu-e not suffic'.-
eutly explicit, lil)erty has been taken in alterin ;• the phra^e<)lo<.-y.

To the experienced housekeepers, the direc'ions may beeui
tedionsly minute. In the maj<)rity of cook books, too much is
taken for granted, and much of the very information that a novice
most needs is omitted. If these recipes are correctly followeil
both in preparing- tmd in cookimr them, your labors will be re-
warded with success. These recipes have all been carefully cop-
ied and the proofs corrected to insure accurcy.

The piofits iiccruino- from this edit on will be placed in the
treasui-y of the Ladies Aid Society of the First Presbyterian
Churcli of this city.

Woodward, Okiahoma, 1907.


Directions and Expianaiions.

BolIing-"EvervllnnjT- should be gently boiled, rather than
boil fast, in order to be tender. The waier should never be al-
lowed to stop boiling- before the article is done. Tlie kettle should
be kept covered afler the scum has aU been removed. When
more water is needed, always use boiling- water; all articles of
food which should swell in tiie process of cooking, also tiiose
from which iL is desired to extract the juices should be be;;;uu in
cold water. All fresh vegetables should be put on to cook in boil-
iug water. A well known authority sa3^s, that salt should be
added to the water in which green or topground vej;eLables
are cooked and that white or underground vegetables are best
wheu salt is added after cooking.

Frying. — In no branch of cooking is excellence more ap-
preciated than in that of frying, which means cooking or immers-
ing in hot fat. When prep-iriug- to try, put the lard in a cold pan
and let it heat up gradtially to the proper temperature, which
should vary accoidiug to the natxtre of the food to be fried. For
instance, for croquets, oysster.s, fish balls, etc., the fat should be
quite hot to almost instantly crisp the sujfaee, thus keeping the
inside free from grease. The fat should be deep enough to cover
the artie.es to be cooked. — To some iiousewives this might seem
extraviigant, but if the fat is properly used and iieated to the
proper temperature very little is absorbed by the food and the
same fat can be used over and over again by straining it after it
has slightly cooled through a wire strainer into a clean vessel and
kept where it is cool.

A good way to test the temperature i - to throw in a small
piece of bread; if it browns quick'y upon coming to the top, the
fat is hot enough.

Doughnuts, french fried potatoes, fritters, etc. require a
sliohtly lower temperature as the food must be eookea through
while bi-owuing. To test for doughnuts, etc., throw in a small
piece of the dough or a piece of the potato; if it ri.ses to the top
and browns in about three or four minutes it is hot enough. Do
not put too much food in at one time or the fat will cool and your
frying- will be retanied and injured in qualitj-.

Broiling. — The gridiron should be very hot and well greased.
Cover the gridiron with a baking pan, which will keep the heat
iu. Birds and fowls should be turned often to be cooked evenly
without beinir buined, . ,

If 3'ou have no gridiron an ordinary pan or larye skillet is
good for brolllunr meats. Heat the pan very hot and rub witli
suet just enoui'h to Iseep tlie meat from sticking-; turn uften un-
til I he me:it is seared brown on the outside and done to the dei^^ree
desired. Season when done and you will find a '"pan broil" very
nice. Seive at once. Stt-ak should be turntd often to keep the
juice in. Never put a foik iu tlie lean pari of sieak while cook-
ing-, as it allows the juice lo escape. A sieak lor broiling' must be
good or it is not a success. I use Porierhouse, cut thick,

Lai*din§.— Cut firm bacon into very narrow strips with a
sharp ktiife. Place one end in a lartling- needle, draw it. tliroug-h
the siiin and a small bit of the meat, leavinsj- the stiip of pork in
the meat. Ti>e two ends left exposed >.hoald be of equal leuoth.
The larding' may be arrani^^ed in any iancifiil way to suit the
cook. If yon have no lardin^;- needle, the strios of poi k eau be
lied on, antl then removed before the meat is sent to the table.

Lemon Zest. — Rub luups of ioac suirar on the yellow lind of
lemons, whicii will ai^sorb all of the -lobules of oil; theu melt the
sugar in the article to be flavored

Orange zest is made in the same manner.


To Baste. — To pour water or butter over meals, poulli-y, etc,
while baking or broiling-.

To Blanch Almonds. — Pour boiling water over them and re-
move the skins.

Milk. — Sweet milk.

Dredge. — To sprinkle with flour.

Giill.— To broil.

Saute. — To semi-fry in a vtry little lard or butter.

Parboil." Ti. boil unlil about half done.

Roux. — Is a mixture of butter and flour cooked: that is, the
butter is melted in a sauce pan, then the flour is stiri-ed in and
the pan taken immediately irova the fire. The term is also ap-
plied to butter rolled or worked in flour.

Scalding miUc or cream means to bring it to the steaming
point, preferably over hot water. Never let the milk boil.


Tahie of Comparative Meai.ure!u<.iils.

Four Cups Flour— one pound or one quart.
Four Cups Liquid— one quart.
Two Cup:ri Solid Butter— one pound.
Hall'-Cup Buttei — one-fourth pound.
Two Cups Granulated Sugar— one pound.
Two Cups Pulverized Su.(?ar— one pound.
Two and one-half Cups Powdered Sugar— one pound.
Three Cups Meal— one pound.

Four Tablespoonfuls of Liquid— one wineglass, one-half ffill or one- fourth cup
Two Gills— one cup or one-half pint.
Two Cups — one pint.
One Pint of Milk or Water— one pound.
One Pint Chopped Meat, packed solidly — one pound.
One Round Tablespoonful of Butter— one ounce.
Batter the Size of an Egg— two ounces or one-fourth cup.
One Heaping Tablespoonful of Butter— two ounces or one-fourth cup.
Nine Large Eggs or Ten Medium Eggs— one pound.
Two Round Tablespoonfuls of Flour— one ounce.
One Tablespoonful of Sugar (heaping)— one ounce.
Two Round Tablespoonfuls Powdered Sugar— one ounce.
Two Round Tablespoonfuls of Coffee— one ounce.
One Tablespoonful of Liquid— one-half ounce.
Four Sallspoonsful Liquid— one teaspoonful.
Four Teaspoonsful Liquid— one tablespoonful.
Three Teaspoonsfuls Dry Material— one tablespoonful.
Sixteen Tablespoonfuls Liquid— one cup, or one-half pint.
Twelve Tablespoonfuls Dry Material— one cup.
A pinch of salt or spice is about a saltspoonful.

Unless otherwise specified, when a .spoonful is given as a measure, a level
spoonful is intended,

Tfme Table for Bakin^ior tJoa.stinij M«at.s and i'l^h.

Beef ribs, well done, per pound. 12 to 15 minutes.

Beef rolled, rib or riunp, per pound, 12 to If. minutes.

Beef Sirloin, rare, per pound, 8 to 10 minutes.

Beef Sirloin, well done, per pound, 12 to 15 minutes.

Lamb, well done, per pound, 15 minutes.

Mutton leg, well done, per pound, 15 minutes.

Pork, well done, per pound, 30 minutes.

Veal, well done, per pound. 15 to 20 minuten.

Chicken, four pounds. 1 1-2 hours.

Turkey, eight pounds, 2 hours: ten pounds, 3 hours.

Duck. tame, per pound, 40 to 60 minutes.

Duck, wild, per pound, 30 to 40 minutes.

Partridge, pe." pound, 30 to 40 minutes.

Goose, eight pounds. 2 hours.

Pigeons, per pound. 30 minutes.

Small birds, per pound, 15 to 20 minutes.

Fish, small, 20 to 30 minutes.

Fish, thick, four to six pounds, 1 hour.

Si-all<)ped dishes, 15 to 20 minute.s.

Time "f"ab!*< i't>r i>i>flln^ iMcai*.

Mutton, per pound, 15 minutes.
Ham, per pound, 20 to 25 minutes.
Chicken, per pound. 15 minutes.
Turkey, i)er pound. IB minutes.
Sweetbreads, per pound. 2o lo 30 rninules.
Veal. 2 lo 5 hours.

"A good besrinning is half a success."


A dinner soup should be lig'iit, clear but not necessarily nu-
tritious. When a soup must form the em ire dinner or lunch it
must be of a nutritious charac'er. Clear soups are stimulaling-
but not nutritious. Prom a hyg-ienic standpoint, the fashijn of a
dinner soup is a good one, for it is wise to serve a hot liquidat llie
begin ninsr of a h^avy meal; it draws to the stomach the gastric se-
cretions and prepares it for the solid food that follows.

S*ock is the foundation of all m^at. soups and is a pain table
addition to cream soups. To make stock allow one pound of
fresh meat and one-fourth pound of bones to three pintwof water.
Cu'.. the meat rather fine and crack the bones in small pieces (ymir
butcher will do this for you); place bones in bottom of I.ettie, meat
OL top, add the cold water, brioLr slowly to the boiling- point and
skim; put kettle on back of stove where it will simm'jr oenti v four
houi'S. One hour before it is done, add one onion with six whole
cloves stuck in it, one-!ialf cup chopped celery tops, one sliced car-
I'ot, one sliced turnip, two bay le iv.»s, a teaspoonful of whole
peppers. Wlien done strain. The boiling should reduce this to
one quart. If the above seasoningf is not convenieni, the stock
can be made without season, an<l atid salt, pepper, onion jnice,
etc. to taste, when ready to use. Stock is valuable for gravies,
sauces ahd stews. It is always best to make stock the day before
it is used, then the fst will rise to the top and harden ;ind cati be
eisily removed. Tocleiir stock see re„ipe for amber s >up and
clear bouillon. Stock will keep for a week in winter but .should
not stand in a tin or iron vessel. If you wish to mitke siock
enoujih to last Several (lavs, add a large portion of me;it to the
water. Set awav in a stone jar, when cold it will b^" liUe jelly.
Jnst before dinner each day it !•, onlv neces.sary to cut off some of
the jelly, and add boiling witer; proportion according to amount
desired. — Mrs. E. N. Biake.

Chicken Okra Gumbo.— Dress a chicken as for
frying and into a soup kettle put a large kitchen spoon-
ful of lard and when very hot put in the chicken and
fry for about ten minutes. Have a quart of chopped
okra (chopped round as you would a banana), and a


large onion sliced, add to the chicken and allow it to
cool until it is a mass, and the okra ceases to be stringy
then pour on it three quarts of boiling water, seasoned
with salt and pepper, and cook about forty-five minutes
or until it is a thick soup. In frying the okra you must
stir it frequently, as it must cook thoroughly and not
brown or burn. This should be served at once with
boiled rice, about a tablespoonful of rice in each soup-
plate of gumbo.

To Boil K-ice.— Two cups boiling water salted,
one cup washed rice. Cook on a slow fire, in a well-
covered porcelain lined pot for an hour or more or until
each grain is separate and not sticky. When you think
the rice is done "it is well to remove the Hd and allow
the steam to escape for awhile. This prevents the rice

from becoming gummy. — Mrs. Ii-a Eddleman.

R,oman Soup. — One dozen potatoes, peeled, sliced
and cooked to a mush. Rub through a fine sieve, one
quart cream, one small onion, two bay leaves. Season
with salt and pepper to taste; one teaspoonful each of
butter and ceylon pepper. Serve hot. — Mrs. Paul Mel-

Bean Soup AI ItaUen.- Boil navy beans until
thoroughly done. Fry a slice of smoked breakfast ba-
con, take out the bacon and add one very small onion
and one cupful cooked tomatoes. Put the beans and
their liquor through a sieve, then add all together and

serve. -Mrs. Paul Mellinifjer.

Cream Tomato Soup.— Put one cupful canned
tomatoes into a sauce pan with one-half of a small onion
chopped fine; cook for one-half an hour after the boil
begins. Strain and rub through a colander and return
to the fire. Season with pepper, salt to taste and one
teaspoonful white sugar. Stir in by. degrees two table-
spoonfuls butter, rubbed into two tablespoonfuls flour.
Have ready in another pan one pint of boiling milk, in
which has been dissolved a piece of soda size of a pea.
Let the soup simmer for three minutes after the butter
and flour go in. stirring well. Pour in tureen, add boil-
ing milk, mix well and send to table. If milk and toma-
toas are boiled together, they curdle in spite of soda. —

Mrs Pauf Me.f!in;;t-.r,


Clear Celery Soup.— Cut into small pieces the
white of one-half dozen heads of celery; cook until
tender, drain through a sieve, then add to this two
pints of chicken or beef broth, season, thicken slightly,
and serve with small squares of toasted bread.— Mrs.

W. S. stump.

Beef Soup.— Take medium sized soup bone, place
in kettle and cover completely with cold water, and
simmer until meat is perfectly done. Season with
plenty of pepper and salt when first put on the stove.
An hour before serving this soup add one onion, one
turnip, two large Irish potatoes, one carrot, all chopped
fine; one-half cupful tomatoes and more salt and pepper
if required. I like the meat to drop from the bone and
remain in the soup. — Mrs. j. w.Swarthout.

Amber Soup.— Take a chicken or the remains of
two or more roasted ones and break in pieces, and add
a soup bone with three quarts of water. Cook slowly
for four hours. Then add one onion with six whole
cloves stuck in it fried in a little hot fat; half a small
carrot, parsley and three stalks of celery; cook for an-
other hour, by which time the stock will have been re-
dnced by boiling to two quarts. Strain into a large
bowl and the following day remove the fat, which will
have accumulated on the top. Take out the jellied
stock, avoiding the settling, which will do for some
sauce or gravy; let it heat and skim and mix in the
beaten white of an egg; skim off carefully and strain
through a fine strainer. It may then be heated when
wanted and a tablespoonful of carmel added for rich
coloring. The carmel is made by burning two table-
spoonsful of sugar and adding one-half tea cup boiling

water. —Mrs. W. G R.eynolds.

Gear Bouillon and Whipped Cream.— Three
pounds of veal; one chicken; two quarts of cold water
and cook slowly for six hours; season well with salt and
pepper. Garnish with whipped cream, drop one table-
spoonful on top of each cup just before serving. To
clear stock, let cool and remove the fat; beat the white
of one egg till frothy, add with broken shell to the stock,
heat slowly and stir constantly while bringing to the
boiling point, then boil ten minutes without stirring;


set aside for ten minutes, strain through two thick-
nesses of cheesecloth dipped in cold water. — Mrs. c. c.

Sweet Corn Soup. — One can corn; one quart milk;
large cup of cold water; season to taste with salt, pep-
per and butter. Put the cold water and the corn on
stove and iet come to a boil. Then simmer for a few
minutes, press through a sieve; add milk and butter. If
desired add a httie flour to thicken. — .virs. Charles E.

Chilli. — Two and one-half pounds round of beef,
ground and put in a red hot pan, with one tablesyoon-
fal each of butter and ilour; pat in a stew pan with one
pint of tomatoes and scant quart of cooked beans; a
small onion chipped line; two tablespoons of chilli pep-
per; a teaspoonful camenis seed; salt to taste. Cover
with water and cook slowly for tv/o hours.-— Mrs.

A. Turnbull.

BouiUoo. — Boil v/ell a five-cent soup bone. Salt
while boiling, let stand over night, then skim Oif all the
grease; add one quart of tomatoes, one large -jiiion
chopped, boil two hours longer and strain. When
wanted, heat and put in tobasco sauce to taste. Serve
in cups. Add a slice of lemon to each cup when ready

to serve. — Mrs. L M. NVttbb, Cuinmbu-., O.

Tomato Soiij>. — One pint of tomatoes, one quart
of milk, heat the tomatoes and milk in separate ves-
sels, seasoning the tomatoes highly. Just before serv-
ing add one teaspoonful of soda io the tomatoes; then
pour the tomatoes ir.to the milk, stiri'ing rapidly and
serve immediataly. A cracker rolli-d to dust is some-
times stirred in — Mrs. L. L. iCirby.Jerseyvilie, Hi.

Flake hominy is ex?3eilent for thickening soups.
Put in the amount desired about fifteen minutes before
the soup is done. I like it best in chicken or vegetable
soups. Rice is also good, but shordd be put in cold
broth and simmered one-half hour. — Mrs. s. is. .«iialce.

Tomato Soup.— Peel and cut fine six good sized
tomatoes and boil in one quart of water, after boiling a


few minutes put in half teaspoon of soda; one pint of
milk; add butter, salt and pepper to taste. — Mrs. liiien


Cream of Corn Houp.-Score each row of
grains on six ears of corn, then with the back of knife
press out carefully, throw cobs into a kettle and cover
with a quart of water, bring- to a boil and strain; add to
the scraped corn. Rub together two tablespoonfuls of
butter and one tablespoonful of flour, stir into the soup
and bring to the boiling point; add one pint of milk,
teaspoon of salt, and pepper to taste. Serve hot. —

Mrs. C. B. Coziirt.

E^§ Balls for Soup.— Rub the yolks of three
hard boiled eggs to a smooth paste, using half teaspoon-
fui of butter, salt and pepper to taste, add to this one
raw egg, and just enough flour to hold paste together.
Make into small balls with floured hands. Set in a cool
place and just before serving put into the boiling soup
and boil two minutes. — Mrs. E. N. Blake.

Croutons— Cut slices of bread into dice and
toast them in the oven until a golden brown and crisp
to the center.

If you desire a dainty addition to your beef bouil-
on, add four or five grains of hot pop corn to each cup.

Some like a stuffed olive dropped in just before


Bread, Biscuits and tiolls.

liop Yeast.— Boil six large potatoes until ten-
der; steep a handful of hops in one pint boiling water,
for ten minutes, strain through a fine seive; take the
water from the potatoes and hops and while hot pour
over one half pint white flour, let cool; mash the pota-
toes and beat until light; dissolve two home made yeast
cakes in one half pint luke warm water. Add the pota-
toes to the scalded flour, then thfe yeast, one half tea
cupful granulated sugar, one teaspoonful salt, one half
pint warm water, and corn meal sufficient to make a
stiff sponge; set to rise in a warm place for four hours,
then add enough meal to make a stiff dough; make
into small cakes and dry in the shade. The cakes
should be turned the second or third day to keep them
from souring. Never let this yeast get too warm, for
yeast is a plant and too much heat will kill it, and pre-
vent its growth, or more commonly speaking, prevent its
rising. I have used this yeast for years and it has
always proved satisfactory. — Mrs. z E. Coombes.

Yoast Bread.— At noon put one-half yeast cake
to soak in one pint warm water; when soft add, while
warm, one pint of water in which peeled potatoes have
been boiled; also add about three medium sized potatoes
thoroughly mashed; Stir in enough flour to make a stiff
batter; cover and set in a warm place; at night add
another quart of water, stir in more flour to make a
stiff batter. Early in the morning add four tablespoon-
fuls granulated sugar, two tablespoonfuls salt, and flour to
mold stiff"; let it rise to double its bulk; mold, let
rise again, to double its bulk, then make out
in five or six medium sized loaves, let rise until double
in bulk, then bake in a moderate oven, hot enough to
brown nicf^lv in one hour, — Mrs. a ii Bi-ik.«,GrU«tfo, Wyo.

Wliite Bread. -One pint of water drained from
boiled peeled potates, with tv/o tablespoonfuls finely
mashed patatoes added. Set it aside and scald a pint of


milk, adding when scalded, one tablespoonful sugar and
one teaspoonful salt. Now in a quart bowl put a tea-
cupful of lukewarm water and one cake of Yeast Foam.
Let it dissolve slowly then add a pinch of salt and
enough flour to thicken moderatlely. Place it where it
will keep warm, and at night put the potato water, milk
and risen yeast together in the bread bowl, stirring in
enough flour to make a stiff batter; beat well and set
it where it will keep warm. In the morning stir in onehalf
teaspoonful soda dissolved in warm water; add flour to
mold stiff, let it rise again and make into loaves. When
risen, bake about one hour.

"Salt iiisin^'* Bread. -Scald onehalf pint
sweet milk, and pour on one teacupf ul corn meal ; add
two pints warm water; one tablespoonful white sugar,
and a very little salt; stir in sufficient flour to make a
stiff sponge, beat briskly for a few minutes, and set in
a kettle of warm water; keep the water at an even
temperature. In four and one half hours, if it has not
come up, stir in a small quantity of baking soda (about
the size of a grain of coffee) and beat briskly for Ave
minutes. Keep in a very warm place and it will raise
in about one hour. Then take sufficient flour to make a
dough, one-half teaspoonful salt, and one heaping table-
spoonful lard; mix and work briskly for fifteen minutes;
mold and put in well greased pans; brush top lightly with
lard, and let raise for one hour in a warm place, then
bake in a moderate oven one hour This quantity makes
four loaves. I use small agate iron pans for baking. All
light bread is better baked in small pans, for the starch
in the flour is more perfectly converted into sugar, hence
the bread is sweeter and more wholesome. — Mrs. Z. e.


(X>rn Pone 5aft l2Lsia§.-Three pints water,
one heaping tablepoonful salt; stir in corn meal as in
making mush; when cooked remove from the fire and
add three pints cold water, two tablespoanf uls sugar and
thicken with meal; set in a warm place; let raise four or
five hours, then put in a deep pan and bake three hours.

— Airs Mary S. Maxwell.


Salt R,isiiig Bread.— One-half pint of morning's
milk, boiling hot;scald enough meal to make a thin batter,
add a pinch of salt and set in a warm place over night.
In the morning take one pint boiling milk and enough
cold milk to cool it; make a sponge with flour and put in
the meal sponge set the night before; add one-fourth tea-
spoonful soda, add all to the morning sponge; when
light add one-half teacupful sugar, butter or lard the
size of an egg, and mix in the flour when you mold into

loaves. — Mrs, Lrtna llswin.s, Toxlinn, Texa^i.

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Online LibraryEdgar N. BlakePractical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. → online text (page 1 of 8)