Around-the-world cook book

All the receipts embodied in this book have been tested and are therefore reliable. They have been gleaned from many sources in many lands. Some of them have been recorded under the difficulty of translating those foreign idioms which correspond to our ** fist of flour,'* '* some butter '* or "as much sugar as you think it needs ' ' ; many have been given by friends, to whom I here return my thanks ; some are heirlooms, handed down by thrifty New England housewives, while others come from the old homes of the South ; others still have been cut from newspapers, here and there in the odd corners of the world to which my travels have taken me. To those who are constantly changing their abode and cannot therefore enjoy the conveniences of a settled home, like the families of army and navy officers, the suggestions and simple remedies of Part II may mean all the difference between comfort and discomfort. It is the aim of this book to introduce into American households some of the toothsome dishes of other lands; and to suggest to the American housewife that she make use of the best cookery of New England, the South and the West, — for the distinctive dishes of these regions should be known and enjoyed throughout the land. Mary Louise Barroll. Washington, September, 1913. PART I RECEIPTS AROUND-THE-WORLD COOK BOOK BREADS TIMES FOR COOKING BREAD AND CAKE The following table gives approximately the time for cooking bread and cake. The time will in some cases vary, owing to the quantity to be cooked, the state of the fire, and for other unforeseen reasons. BAKED Bread, brick loaf 40 to 60 minutes Biscuit 10 to 20 minutes . Graham gems 30 minutes Pie crust 30 to 40 minutes Rolls 10 to 15 minutes FRIED Fritters • 3 to 5 minutes Muffins 3 to 5 minutes Doughnuts 3 to 5 minutes BAKED Plain cake 20 to 40 minutes Sponge cake 45 to 60 minutes Cookies. 10 to 15 minutes Custards 15 to 20 minutes Gingerbread 20 to 30 minutes Rice pudding 1 hour Bread pudding 1 hour Tapioca pudding 1 hour All steamed puddings require from 2 to 3 hours. NUT BEEAD, NO. 1 Graham flour, 2 cups, White flour, li/^ cups, Sweet milk, 2 cups. Brown sugar, i^ cup, Molasses, % cup. Salt, 1 teaspoon, Soda, 1 large teaspoon, Walnuts, chopped fine, 1 cup. Beat very light, form in a loaf, and bake for 1 hour. NUT BEEAD, NO. 2 Sugar, 1 cup, Sweet milk, 2 cups. Nut-meats, chopped fine, 1% cups, Flour, 5 cups. Baking-powder, 5 teaspoons, Eggs, beaten light, 2. Sift the flour, baking-powder, salt and sugar together 3 oi- 4 times, and then add the chopped nuts. Mix in well, then add the milk to the beaten eggs and stir this into the dry ingredients. Make into 2 loaves, let them stand 20 to 30 minutes before baking. Bake 1 hour in a slow oven. When baked, butter the top. PULLED BREAD TO SERVE WITH SALADS Take a loaf of fresh bread, rather underdone, and still warm, and pull the inside out of it, in irregular pieces, about the size of an egg. Put it in the oven, and toast to a delicate brown. So crisp, and full of flavor is this ** pulled bread," that it makes a delicious accompaniment for any salad. GRAHAM LOAF Graham flour, 1 pint, , White flour, 1 pint, Sour milk, 1 pint, Molasses, y^ cup, Soda, 1 teaspoon. Bake for 1 hour. PARKER HOUSE ROLLS