4. When partly set, beat until foamy, then lightly fold
in whipped cream.
Protein 4.1 grams. Fat 15.0 grams.
Carbohydrate 4.0 grams.
COFFEE CREAM.
Yi tb. gelatine.
\i gr. saccharin.
1 tb. cold water.
^ c. hot coffee.
3 tb. cream (whipped).✪ Coffee Cream
Make as Orange Cream.
Protein 4.1 grams. Fat 15.0 grams.
Carbohydrate 1.8 grams.
MAYONNAISE.
1 egg.
^ T. mustard.
y2 T. salt.
}/i T. paprika.
\i gr. saccharin, powdered.
1 c. mineral oil.
2 tb. vinegar.✪ Mayonnaise
1. Mix dry ingredients, add to beaten eggs.
2. Add oil very slowly, beating with Dover beater.
3. Add vinegar.
AGAR JELLY.
IH tb. agar.
c. cold water.
23^ c. boiling water.✪ Agar Jelly
1. Mix agar with cold water, add boiling water; simmer
until clear.
2. Flavor with saccharin solution and fruit juice or
flavoring extract to taste.
3. Pour into moistened moulds; chill.
'Note. — Agar jelly may be made with coffee or fruit juice.
As given in recipe. Agar Jelly has no food value ; if made
with fruit juice, the carbohydrate should be estimated.
The jelly mixture may be frozen as a water ice.
ADDENDA
325
DEVILLED EGGS
well.
1
f.g-
f.g.
VsT.
y2T.
1 T.
1 tb.
6 hard-cooked eggs.
H T. salt.
f.g. cayenne.
% T. mustard.
3 T. lemon juice.
1 tb. butter or salad oil.
}/s c. minced ham or tongue.✪ Devilled Eggs
1. Cut eggs in halves; remove yolks.
2. Mash yolk, add butter, seasonings and meat; mix
3. Refill whites; serve on lettuce with salad dressing.
SPAGHETTI WITH TOMATO SAUCE
2
24 sticks spaghetti.
Mc.
1^2 canned tomatoes.
Vsc.
1 c. water.
1" piece
2 stalks celery.
MT.
1 slice onion.
VsT.
1 or 2 T. sugar.
l^T.
3 tb. butter.
2 T.
4 tb. flour.
VsT.
1 T. salt.
f-g-
}i T. pepper.✪ Spaghetti with Tomato Sauce
1. Wash spaghetti; lower ends of sticks gradually into a
large amount of boiling, salted water.
2. Cook until tender; drain, rinse with cold water.
3. Cook tomatoes, water and seasonings 15 mins.
press through a sieve (there should be 2 c.)
4. Brown onion in the butter; lift out the onion.
5. Blend flour and seasonings with butter, add stock
gradually, stir and cook until thick.
6. Add spaghetti; reheat for serving.
Note. — Mixture may be turned into a buttered baking
dish; cover with buttered crumbs and brown in a hot oven.
326
CANADIAN COOK BOOK
MOULDED CHICKEN SALAD
1}4 c. cooked chicken, minced.
^2 c. almonds, blanched and chopped.
}/2 c. celery, finely chopped.
2 tb. green pepper, minced.
13^ T. salt.
}/8 T. white pepper.
ys T. paprika.
T. celery salt.
3^ c. mayonnaise or boiled dressing.
^2 tb. lemon juice.
}4 c- cream, whipped.
2 tb. gelatine.
}4 c. cold water.
]4 c. chicken stock✪ Moulded Chicken Salad.
1. Mix together first eight ingredients.
2. Soften gelatine in cold water; heat chicken stock to
boiling, pour it over softened gelatine, stir till dissolved;
strain, set aside to cool, stir occasionally.
3. When jelly begins to set, add lemon juice, mayonnaise
and chicken mixture.
4. Fold in whipped cream; turn into moistened mould
and chill.
5. Serve on lettuce with cream dressing.
GIBLET GRAVY
2 tb. dripping.
214 tb. flour.
M T. salt,
f.g. pepper.
1 c. giblet stock.
Cooked giblets.
1. Cook the giblets (see p. 61), drain, put through the
mincer; reserve stock.
2. Make brown gravy; add giblets and reheat.
PEPPER RELISH
12 sweet green peppers.
12 sweet red peppers.
4 hot red peppers.
4 to 6 medium sized onions.
3 pts. vinegar, diluted.
2 c. white sugar.
3 tb. salt. ✪ Cream Dressing
Page 99 · 10 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
4. When partly set, beat until foamy, then lightly fold in whipped cream.
Protein 4.1 grams. Fat 15.0 grams.
Carbohydrate 4.0 grams.
COFFEE CREAM.
Yi tb. gelatine.
\i gr. saccharin.
1 tb. cold water.
^ c. hot coffee.
3 tb. cream (whipped).
Make as Orange Cream.
Protein 4.1 grams. Fat 15.0 grams.
Carbohydrate 1.8 grams.
MAYONNAISE.
1 egg.
^ T. mustard.
y2 T. salt.
}/i T. paprika.
\i gr. saccharin, powdered.
1 c. mineral oil.
2 tb. vinegar.
1. Mix dry ingredients, add to beaten eggs.
2. Add oil very slowly, beating with Dover beater.
3. Add vinegar.
AGAR JELLY.
IH tb. agar.
c. cold water. 23^ c. boiling water.
1. Mix agar with cold water, add boiling water; simmer until clear.
2. Flavor with saccharin solution and fruit juice or flavoring extract to taste.
3. Pour into moistened moulds; chill.
'Note. — Agar jelly may be made with coffee or fruit juice. As given in recipe. Agar Jelly has no food value ; if made with fruit juice, the carbohydrate should be estimated. The jelly mixture may be frozen as a water ice.
DEVILLED EGGS
well.
f.gf.g. VsT.
y2T.
1 T.
1 tb.
6 hard-cooked eggs.
H T. salt.
f.g. cayenne.
% T. mustard.
3 T. lemon juice.
1 tb. butter or salad oil.
}/s c. minced ham or tongue.
1. Cut eggs in halves; remove yolks.
2. Mash yolk, add butter, seasonings and meat; mix
3. Refill whites; serve on lettuce with salad dressing.
SPAGHETTI WITH TOMATO SAUCE
24 sticks spaghetti.
1½ canned tomatoes.
1 c. water.
1" piece celery.
2 stalks celery.
1 T. salt.
1 slice onion.
⅛ T. pepper.
1 or 2 T. sugar.
1¼ T. mustard.
3 tb. butter.
2 T. paprika.
4 tb. flour.
⅛ T. cayenne.
1 T. salt.
f.g. sugar.
½ T. pepper.
1. Wash spaghetti; lower ends of sticks gradually into a large amount of boiling, salted water.
2. Cook until tender; drain, rinse with cold water.
3. Cook tomatoes, water and seasonings 15 mins. press through a sieve (there should be 2 c.)
4. Brown onion in the butter; lift out the onion.
5. Blend flour and seasonings with butter, add stock gradually, stir and cook until thick.
6. Add spaghetti; reheat for serving.
Note. — Mixture may be turned into a buttered baking dish; cover with buttered crumbs and brown in a hot oven.
MOULDED CHICKEN SALAD
1}4 c. cooked chicken, minced.
^2 c. almonds, blanched and chopped.
}/2 c. celery, finely chopped.
2 tb. green pepper, minced.
13^ T. salt.
}/8 T. white pepper.
ys T. paprika.
T. celery salt. 3^ c. mayonnaise or boiled dressing. ^2 tb. lemon juice. }4 c- cream, whipped. 2 tb. gelatine. }4 c. cold water. ]4 c. chicken stock.
1. Mix together first eight ingredients.
2. Soften gelatine in cold water; heat chicken stock to boiling, pour it over softened gelatine, stir till dissolved; strain, set aside to cool, stir occasionally.
3. When jelly begins to set, add lemon juice, mayonnaise and chicken mixture.
4. Fold in whipped cream; turn into moistened mould and chill.
5. Serve on lettuce with cream dressing.
GIBLET GRAVY
2 tb. dripping. 214 tb. flour. M T. salt, f.g. pepper. 1 c. giblet stock. Cooked giblets.
1. Cook the giblets (see p. 61), drain, put through the mincer; reserve stock.
2. Make brown gravy; add giblets and reheat.
PEPPER RELISH
12 sweet green peppers. 12 sweet red peppers. 4 hot red peppers. 4 to 6 medium sized onions. 3 pts. vinegar, diluted.
2 c. white sugar.
3 tb. salt.
Records on this page
Coffee CreamMayonnaiseAgar JellyDevilled EggsSpaghetti with Tomato SauceSpaghetti with Tomato SauceMoulded Chicken SaladCream DressingGiblet GravyPepper Relish