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 4 of 8)
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cooked until tender and chopped. Toss together with a
Vght mayonaise dressing and serve. A little finely
shredded cabbage and a cup of English walnuts, may
be added if desired. — Mrs. s. b. Laune

Celery Srilad. -Make a dressing with two
eggs beaten until very light, four tablespoonfuls of vine-
gar. Add a piece of bttuer the size of a walnut. Cook
this mixture in a double boiler, stirring until the sauce
has thickened. Then add half a teaspoonful each of dry
mustard, salt and sugar, and a dash of cayenne pep-
per. Remove from the fire and stir until cold. Just



43

before using add to this sauce a quantity of whipped
cream equal to its own measure. Cut the white stalks
of celery in small pieces, dust lightly with salt, and
pour over the dressing. Garnish with the white tops
of the celery and serve immediately. — Mrs, a. m.

Appelget.

Potato Salad.— Boil one-half dozen Irish
potates. When done, peel while warm and cut into
rather thin slices. Slice quite thin one or two white
onions, according to size. Prepare a salad dressing (see
my recipe) . Arrange in salad dish a layer of the potato
then a thin layer of onions, put over this enough of the
dressidg to cover, (use dressing before it cools) , con-
tinue potato, onion and daessing until all is used. If
served on individual dishes garnish with parsley or
serve on lettuce leaves. If celery flavor is liked use a
few tender stocks chopped fine for one layer— or add
one teaspoonful celery seed to the dressing. — Mrs. Edgar

N. Blake.



44



Sour Cream Salad Drcssiivg.

Place a tablespoonfulof sugar, a teaspoonful
of salt, a teaspoonful of celery salt one-eighth of a
teaspoonful of cayenne pepper in a bowl and mix; then
add a tablespoonful of lemon juice and three table-
spoonsful of vinegar, and when thoroughly blended
stir in gradually, beating, rapidly a cup of sour cream
and set on ice until needed. — Mrs. w. i>. lownsend,

Qilette, Wvo.

Salad Dressing.— Four tablespoonfuls
sugar, two tablespoonfuls butter, seven tablespoonfuls
vinegar, small teapoonful salt, small teaspoonful
mustard, yolks of four eggs. Mix dry ingredients, stir
in butter and eggs and beat untilsmooth. Add vinegar
and stir constantly while cooking. Thin wiith milk or
cream. I often make the mayonaise thinner with more
vinegar or water and leave out the milk or craem when

I cannot get them. — Mrs. N. B. Ncveomb, TanS{ier, Okla.

Salad Dressing.— Dishes needed are one
bowl, a double boiler or two pans. In a pan put
four tablespoonfuls butter; heat. When hot stir
in one tablespoonful flour Do not let it brown.
Then set the pan in to another of hot water, now
add one cupful of milk. While this of coming to a
boil prepare the following: Beat together in a bowl,
three eggs, one teaspoonful salt, one teapoonful mustard,
a pinch of pepper and one-half cupful vinegar. Stir
this into the boiling milk and flour, cook until thick as
soft custard. This makes a little over one-half pint.
If a richer dressing is desired I add one-half pint whip-
ped cream just before serving. — Mrs. Edgar. N. Biake.

Salad Dressing.— Three eggs, one cup-
ful sour cream, one-half cupful vinegar, (diluted if
strong), two level tablespoonfuls sugar, one-half table-
poontul mustard, one-half teaspoonful salt, one table-



45

spoonful white pepper, butter the size of a walnut.
Beat eggs till very light, add cream and then other in-
gredients and beat again. Place on the stove in a
double boiler and cook until shghtly thickened stirring
constantly to keep smooth. Just before removing from
the stove add butter. If kept on ice or in a cool place,
this dressing will keep for a month. — Mrs. c. K. Luee.

Salad Drf^ssing.— (Without milk or cream)

One tablespoonful mustard, two tablespoonsful sugar,
three eggs or yolk of six, one cupful vinegar, teaspoon-
ful salt. Boil until thick, add tablespoonful of butter

when cool. — Mrs. N, K. Beardslee.

Salad Dressing.— n e large spoonful but-
ter, three large spoonfuls sugar, one-half tea-spoonful
mustard, one- half teaspoonful pepper, and same of salt.
Cream all together, add yolks of six eggs and one cup of
milk. Put on the stove in a pan of boiling water. Pour
in slowly one cup of vinegar, stirring all the time it is
cooking, and as soon as it begins to thicken, remove
from the fire. — Mrs. L. n. Patton.

Simple Salad Dressing.— Boil one egg hard,
let cool, take yolk, dissolve in one-half cupful of vinegar,
two tablespoonsful of sugar, one teaspoonful salt, one-
half teaspoonful of prepared mustard, and butter the
size of an egg. Let boil, pour over salad and cool— Mrs.

Wm. A. Pyne.



46



Entrees.

Creamed Chicken.— Cook one large chicken
and let cool. Then cut in small pieces into a baking-
dish. Put one quart of cream on stove and let come to
almost boiling. Mix three tablespoonfuls flour into five
of milk, stir this into the cream when almost boiling,
season with pepper and salt. Take one can mushroons,
drain off the liquor, pour scalding water over them, let
stand a minute or two, then take them out and mix
well with the chicken. Then pour over the hot cream,
mix it well and have it quite thin. Sprinkle the top
with rolled crackers, put in a moderate oven and bake

thirty mintues. — Mrs. Charles O. Warren.

Hot Tama fes,— Three pounds of meat (mixed
beef and pork) . Make a good thick mush out of the
water the meat was boiled in, making plenty for it takes
a good deal. Boil your shucks until they are nice and
white, cutting the ends off so they won't be too long,
grease the shucks with butter, then roll, put the mush
first then the meat in the mush, roll in the shucks and
steam about two hours. Salt the meat to taste and
season with lots of red pepper. Some like onion, if so
boil an onion with the meat. The meat must a 1 1
be well ground. This will make four dozen. —

Man Eiizaboth Tayior, Fore&i City, Ark.

Creamed Dried Beef . -o n e tablespoonful
butter, one tablespoonful flour, one cupful milk, one
cupful dried beef chopped fine. Rub flour in melted
butter, add milk, and when thick add chopped beef. —

Mrs. S S. Waiter house.

IVleat Loaf. — Two pounds beef, one pound
pork, and ten crackers, run all through a meat chopper.
Three eg^s well beaten, two teaspoonfuls salt, one tea-
spoonful black or white pepper, and_ two dashes of
cayenne, one-half cupful tomato juice, mix all thoroughly



47

and make into a loaf just the length of the baking pan.
Fill each side half full of hot water, baste often, adding
more hot water if it cooks dry. Dredge a little flour all
over the top of loaf. Bake two hours. Remove the
loaf carefully from the pan to a hot platter and garnish
with parsley. Put in the pan enough hot water to
make the desired amount of gravy and thicken with
flour rubbed smooth in a little milk, salt and pepper to
taste. Slice the roll and serve with a sprig of parsley

and a bit of the gravey. — Mrs. Edgar N. Blake.

Ve^I Loaf.— Three pounds of minced veal;
three eggs well beaten; one level tablespoonful of pep-
per; one of salt; four rolled crackers; butter the size of
an egg. Mix these together and make into a loaf
Roast and baste like other meats. — Mrs. l. Charvoz.

French Liver.— Wash calf's liver and put in a
stew pan with the following; one large onion chopped
fine; two bay leaves; one blade of mace; one half tea-
spoonful black pepper; six whole cloves; one teaspoon-
f ul salt ; one teaspoonf ul sugar ; one pint hot water. Cook
gently for three hours. When done, cut in thin slices
and put on a meat dish. Pour over the ligour from the
stew pan. Stand aside over night. Next day pound
the liver to a paste; add one half cup melted butter and
the liquor strained, pack in a small crock and set in a
cool place, till firm Cut in thin slices and serve as a
luncheon dish. — m. f>. Fench.

Chickon Tcimalos — Boil together one chick-
en and one pound of lean pork; when very tender chop
fine and add lots jf chili pepper; a little camenes seed,
and salt to taste. Make a mush of corn meal and the
broth from the meat. Scald your shucks, dry and
spread them with the mush, roll up and steam two
hours.

Philadelphia Scrapple. -Use bits of cold
fowl or any kind of cold meat, or two or three kinds to-
gether; run this through a meat chopper, put it in a
frying pan with water to cover, season well with pep-
per and salt and butter. When it boils thicken it with
corn meal, stirred in carefully like mush, and about as



48
thick. Cook about thirty minutes. Pour into a dish to

mold. SHce and fry. — Mrs. N. K. Beardslee.

Oyster Sliort Cake.— Cook the oysters
in a thick cream sauce as for patties.
Make a rich biscuit dough, roll out in sheets
and after it is in the pan, mark out in diamond
shapes with a sharp knife. When baked, break the
pieces apart, split and butter and fill with the creamed

oysters. — Mrs E. N. Blake.

O^'ster Croquets.— One pint oysters chopped
fine; one pint of cooked veal or beef, chopped fine; two
heaping tablespoonsful butter; six teaspoonsful bread
crumbs; yolk of four eggs or two whole eggs; soak the
crumbs in the oyster liquor, then mix all ingredients
and shape. Dip in eggs and crumbs and fry.— Mrs,

John IJaynor.

Cannelon of Beef.— One pound of uncooked
beef chopped fine: yolk of one egg; one tablespoonful
chopped parsley, one tablespoonful of butter; two table-
spoonsful bread crumbs; one teaspoonf ul of lemon juice;
one each of salt and pepper; two onions chopped fine.
Mix ingredients together and form in a roll about six
inches long. Place in a baking pan and bake in a quick
oven, about thirty mintues. Baste often with one-fourth
cup butter melted in one cup boiling water.— Belle

Frenoli-

Bouclons.— Two cups chopped meat, a small
piece of onion chopped, butter size of an egg; salt, pep-
per and nutmeg to taste; two eggs; four tablespoonsful
cream; one-half cupful bread or cracker crumbs. Put
mixture in boudon cups or gem cups, set in a dripping
pan of boiling water. Put in the oven and cook twenty
or thirty minutes. Serve with thin gravy.— Mrs. John

Q. i > nor.

Toiv^^ue with Tomato Sauce.— Boil the
tongue until tender. When cold skin and slice. Dip
each slice in beaten egg , then into bread crombs and
and fry in hot butter until a lirrht brown; arrange
slices on hot platter and pour around the following sauce:

Sauce— One pint toniato juice, one slice of onion



49

or one teaspoonful onion juice, one bay leaf, cooked to-
gether for fifteen minutes; strain and thicken with two
tablespoonsf ul flour and two teaspoonful butter rub-
bed together. Salt and pepper to taste. This sauce is
also good with sliced cold boiled tongue. — Mrs. Edgar
M. Blake.

Salmon Croquettes.— Take one can of sal-
mon, remove all bone, mash smooth, salt and pepper,
two eggs; grate the bread crumbs till you have half as
much as salmon. Mix thoroughly. Make in either
round or long balls, dip in egg, then in crumbs and fry

in hot lard. — Mrs. Lulhe.r 11. Patton.

Chicken troquoite.— To one cold boiled
chicken, chopped fine, take a pint of sweet milk and
when boiling hot add two larg e tablespoonsf ul of flour,
moistened with a little cold milk. Add butter the size
of an egg and plenty of salt and pepper. Mix the dres-
sing and chicken, roll out in cakes, dip in egg, roll
in cracker crumbs and drop in a kettle of hot lard. Let
chicken and dressing get cold before making into cakes.

-Mrs. M. O. Murphy.

Salmon Croquettes.— To one-half can of red
salmon, add one teacupf ul of mashed Irish potatoes,
seasoned, mixing thoroughly. Beat three eggs sep-
arately and add to salmon, seasoning all, highly with
butter, pepper and salt and a pinch of cayenne.
Form into balls or oblongs, dip into egg and then in
cracker meal and fry in a kettle of boiling lard.—

Mrs. n. H. Stallln!^.

Shreded Wheat Oyster, Meat or Vege-
table Patties.— Cut oblong cavity in top of biscuit,
remove top carefully and all inside shreds, forming a
shell. Sprinkle with salt and pepper, put small pieces
of butter in bottom, and fill the shell with drained,
picked and washed oysters, season with additional salt
and pepper. Replace top of biscuit over oysters, then
bits of butter on top. Place in a covered pan, and
bake in a moderate oven. Pour oyster liquor or cream
sauce over it. Shell fish, vegetables, or meats may
also be used.



50

Chicken in liamekins— Cut cold chicken in
small dice; add an equal quantity of cold boiled rice or
chicken dressing, season with minced parsley, a dash of
cayenne ai.d chicken gravy or butter. Place in rame-
knis and cover with bread crumbs browned in butter.
Heat in oven in pan of water. — Mrs. m. c. lioss,
Wichita, Kas.

Poached Onrons.—Wash, peal and slice; put
them on and boil ten minutes; pour off this water and
add more boiling water; boil until tender; drain off ail
the water; season with pepper, salt, butter and plenty
ot cream or milk. If onions are small I leave them

whole. — Mrs. Edftar ^'. Blake.

Rice Frilfers — One cupful of rice, two cups-
ful m^lk boiled till soft and milk absorbed then add
yolks of three eggs, one tablespoonsful sugar, two table-
spoonsful butter. When cold add the whites of the
eggs whipped to stiff froth. Drop in spoonsful in hot
lard fry, to a deep buff color. Serve with maple sugar

or maple syrup. — Mrs. E. M. Brown, jersey vllle, hi.

Chicken CutSets.— Boil chicken until tender;
pick from bones and run through fine blade of meat
chopper. Season with celery, chopped fine, a dash of
cayenne, and salt to taste. Make a little cream gravy
of butter, flour, milk and some of the chicken broth;
mix this with the other ingredients; then form in cutlet
shape, on chicken leg bones, dip in beaten eggs, then
in bread crumbs and fry to a golden brown, in deep hot

fat. — M rs. R. a I p h W o r k m a o

Tomato Aspic Jelfy.— One can tomatoes; one
box Knox's gelatine; one tablespoonful Worcestershire
sauce; a few drops, according to taste, of Tobasco sauce,
one-half teaspoonful onion juice. Put the tomatoes
through a collander, also strain through a jelly bag,
then set them on stove and bring quickly to boiling
point, add the gelatine, that has been put to soak in a
little cold water; and stir in the seasonings. Pour into
a mold and set in cool place to stiffen. Use as a garnish
for salads or entrees. — Mrs. a. Turnbuij



51



Sandwiches.

The bread used for sandwiches should be a day old,
the better the bread the better the sandwich; avoid
bread that is full of large holes, as in that case too
much butter will be used and the sandwich become
greasy. The bread may be white, brown, whole wheat,
or rye, but the filling must accord with its binding.
The bread should be sliced thin, evenly cut and lightly
buttered; the edges should be free from butter
and filling For picnics the crust should be left on,
since many persons count it the best part of the loaf;
but for luncheons the crusts should be trimmed. The
sandwich is very attractive when the bread ]s
cut in fanciful shapes and tied with ribbons, carrying
the color scheme of the decorations.

Any cold meat may be run through the meat
chopper (fine blade) and made appetizing by appropri-
ate seasonings. Almost any sort of a sandwich filling
is improved by adding a light season of mayonnaise, or
salad dressing. The heavier meat and vegetable sand-
wiches may be served in place of meat or salad at in-
formal luncheons. The following recipes for sand-
wiches are the result of several years collecting. Every

one is excellent. — Mrs. Ed^arN. Blake.

Cold Lamb 5afulwiches.— Thin slices of the
meat, nicely salted, between thin sHces of bread— are
appetizing for a picnic luncheon, and a welcome change
from ham sandwiches. A bit of current jelly will make
them more popular.

Chicken and Nut Sandwiches.— chop fine
the white meat of a cooked chicken and pound to a
paste, and season with salt, paprika, oil and lemon
juice and spread upon thin slices of bread; spread
other slices of bread with butter and press into these
english walnuts, pecan nuts or almonds blanched and
sliced very thin; press corresponding pieces together.

Fish Sandwiches. -For fish sandwich any
cold fish may be freed from bones, mashed to a paste



52

and seasoned with salt, pepper, mayonnaise and chopped
pickle. Whole wheat bread is best for the fish filling.

Sardine Sandwiches.— Drain French sar-
dines from their oil; remove skin, tail and bones, chop
or mash them; add sufficient melted, perfectly fresh
butter to spread nicely and season with plenty of lemon
juice. Half their quantity of chopped olive meat may
be added to the sardines if desired; spread between thin
slices of buttered bread or crackers.

Salmon and Lettuce Sandwiches-
Cook one pound of salmon in a sauce-pan with a slice of
onion, a root of celery, one-half teaspoonful pepper
corns, salt, one tablespoonful lemon juice and water
sufficient to cover. Cook very gently fifteen minutes;
drain, remove skin and bones and pound fish to a paste;
add one-half cupful thick cream, season highly with
salt and paprika and two tablespoonsful lemon juice, a
slight grating of the rind. Spread on thin slices of
buttered bread cutout in strips three inches Ion": by one
and one-fourth inches wide, press edges together and
serve on plate with doily, piled log cabin fashion.

Hani Sandwiches.— Make a mayonnaise
dressing, stir in minced ham until the desired consist-
ency to spread between thin slices of buttered bread.
Or use slices of cold boiled ham, spread with mayonnaise.

Club Sandwiches.— Have ready, for each
plate to be served two triangular pieces of bread, toast-
ed to perfection, spread with salad dressing; cover one
of these with crisp lettuce, lay a thin slice of cold chick-
en or turkey (white meat) upon the lettuce; over
this arrange a thin slice of broiled breakfast bacon,
then lettuce and cover with the othel* piece of toast.
Trim neatly, arrange on a plate, and garnish with heart
leaves of lettuce dipped in salad dressing and crisp ice
cold slices of cucumber.

liussian Sandwiches.— Rub to a paste one
and one-half rolls Neufchatel cheese, to this add one-
half cupful chopped pecans and the finely chopped meat



53

of twelve olives, season with salt and cayenne to taste,
moisten mixture with mayonnaise dressing to the con-
sistency to spread between salted wafers. Press theai
firmly tcgether.

Hot Cheese Sandwiches.— slice bread in
thin slices, cut in circles with small biscuit cutter, grate a
thin layer of cheese over each lightly buttered circle,
season with a dash of cayenne; place in oven to toast.
Press slices together and serve immediately.

( hecse. S a n d W i C h e S.— Make a richly
seasoned smear case, spread between buttered wafers
or thin slices of bread. Serve at once if bread is used.

Cut slices of rye or brown bread without removing
the crusts. Rub a half pint of cottage cheese to a
smooth paste with a little melted butter, half a tea-
spoonful of salt and two tablespoonsful of thick cr* am,
and put the mixture between the buttered slices, This
may be varied and improved by using a lettuce leaf
with each cream cheese filling. Gingerbread is also
nice with a filling of cream cheese and nuts.

E^^^and Watercress Sandwfclu s.— Cut
some thin slices of bread and butter, and cover them
evenly with fresh watercress, sprinklirg with a little
salt and some chopped pickles or a very little grated
onion. Now spread them thickly with hard-boiled yolks
of eggs which have been rubbed through a sieve, place
another piece of bread on the top and press together.

Scrambled eggs left from breakfast or slices of
cold boiled eggs may be used for filling. They are im-
proved by a light sprinkling of mayonnaise mixed with
chopped pickle or olives.

Gingerbread is sure to find favor with every member
of an outing party. Try buttering two slices and plac-
ing between them a mixture of chopped raisins and pre-
served gin'^er syrup. Orange marmalade is also deli-
cious for the purpose.

^'ast^!r!mm Sandwiches.— The flowers or
leaves are gathered fresh from the garden drop them



54

into ice water to crisp. Cut the bread in thin slices
and butter it. Place a tirn layer of the yellow petals
and one leaf between the slices. No seasoning is re-
quired aside from a light sprinkling of salt, as the nas-
turtinm has a delightfully distinctive flavor of its own,
but it is best to add a little mayonnaise.

T^m-^iifo Sandwiches — Cut whole wheat
bread into circular slices, using a cake cutter for the
purpose. Butter, lay on it a round of tomato of the
same size, sprinkle with salt and pepper and a little
grated cheese and press the rounds together.

Cucumbcs' Sandwiches. —The cucumber is
peeled and sliced and put in ice water to crisp. They
are then drained and laid on a thin slice': of buttered
whole wheat or white bread, a very little thick mayon-
naise is put on and the whole covered in the usual way
with another slice of bread and pressed down well. .

Onion S'indwsches. -Place a crisp slice of
onion between buttered salted crackers. Salt and pep-
per to taste. This will be enjoyed at a picnic.

Nut ^^ar^dwichcs.— Are always timely, and a
jar of peanut butter kept on tap will prove useful many
times. The easiest way to prepare the nuts is to run
them through the meat chopper. Then they may be
moistened with cream, melted butter or mayonnaise.
A few chopped dates or figs can be added to the nuts if
desired.

Fruit I'oast S^mdwiches.— Use bread not
more than a day old, toast it evenly to a golden brown,
butter while hot; place between the slices, preserved
cherries, orange marmalade, or fresh fruit crushed with
sugar to taste. Serve while toast is hot. This is very
appetizing for invalids.



55.



Vegetables.

Kscalled Cabbngo.-Shave cabbage fine on
a slaw cutter and put a layer in the bottom of a baking
dish. Dust with pepper and salt to suit taste. Si)i inkle
a rather thick layer of cracker ciumbs and small lumps
of butter, and then another layer of cabbage and so on
until pan is nearly full. Fill with sweet milk and bake

slowly until done. — Mrs. Ida Dohrer.

Tomatoes Muffed \U h Me. J —Cut off
tops of six medium sized tomatoes. Scoop cut the pulps.
Fill with bits of cold meat, beef or ham, two crackers,
one small onion, salt and pepper to taste. I!i,n it all
through the meat chopper, add lun p of butter size of a
walnut, moisten with two tablespoonsful water.
Sprinkle with cracker crum.bs and bake till tomatoes
are done. — Mr*. N. s. Hudson.

Bird's ^cs\ Potatoes.— Select good, sound
Irish potatoes as nearly the samiC size as possible Put
them in the oven and bake thoroughly, being cai eiul
that they are baked evenly all around. When done take
from oven and remove all of the inside. Put same in
your mixing bowl, and to it add, salt, pepper and butter
or (a little ci earn.) When his has Ltcr; Ecasdcd to
taste, fill each potato Fkin £gain v. ith Ihedicssed ptli.to
and serve vuy hot. The potato c£,n Lc cut fun the
end or a small piece taken from the side. — si s. i>. u.

Wyult

Po-ato CroqU(^!tes. -Season cold m.ashed
potatoes with pepper, salt and nutmeg, a little grated
onion. Beat to a cream with a tablespoonful of melted
butter to every cupful of potatoes Bind with two cr
three well beaten eggs. Roll into oval balls, dip in
beaten eggs, then in bread crumbs. Fi y in hot laid
and serve at once. — Mrs. n. k. Li.:.jtv!.si.-... ,

Creamed Caul flower -Break apart one
large head of cauliflower, let stard one hour in strong
salt water until tender. Place in a vegetable dish and



56.

cover with the following sauce. Dissolve one table-
spoonful flour in one-half pint of milk, (add a little milk
at a time and stir to a smooth paste. ) Add butter the
size of an egg, a pinch, each, of salt and pepper, and

cook until thick. — .V!r>. vV. D. Tuvnsen.l, Oillelte, Wyo.

Sw<iet Potato Croquettes.— To two cups-

f ul hot riced or mashed sweet potatoes add three table-
spoonsful batter, one-half teaspoonful salt, few grains
pepper and one beaten e^g. Shape, roll in flour, egg
and crumbs, fry in deep fat and drain. If the potatoes
are very dry it will be necessary to moisten with small
amount of milk. This makes an excellent garnish for

pork roast. — Mrs. Ofio 5faHings.

Prie<I l^?^^pIant.-For fried eggplant cut the
vegetable in slices about half and inch thick and pare.
Sprinkle the slices with salt and pile them one upon the


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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 4 of 8)