FoodNet

Cooking in the elementary schools, January, 1922

1922

Page 10 · 8 recipe records on this page

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1% sq. chocolate 1 T. vanilla✪ Chocolate Ice Cream 1. Melt chocolate over hot water. 2. Add mixture of cream and milk. 3. Add sugar and stir thoroughly. 4. Add vanilla and freeze. FROZEN CUSTARD (New York) 2 eggs 2 c. milk 1 c. sugar 2 ssp. salt 4 T. flour✪ Frozen Custard (New York) 1. Make custard with above. 2. Add 1 c. milk, 1 c. whipping cream and 1 T. vanilla. 3. Freeze. NOTE^ — By adding 2 squares of chocolate a good chocolate ice cream may be made. Variety may be had by adding chopped candied fruit, nuts, macaroon crumbs, grape nuts, etc. MAPLE MOUSSE ^ c. maple syrup 1 pt. whipping cream 3 Qgg yolks✪ Maple Mousse 1. Make a custard from the syrup and egg. 2. Whip the cream and fold it into the cooled custard. 3. Pack and allow to freeze without stirring. This may be done by standing it out of doors on a cold day for several hours. STRAWBERRY ICE CREAM 1 pt. cream 1 pt. mashed strawberries 1 c. sugar Few grains of salt✪ Strawberry Ice Cream L Wash and pick over berries carefully. 2. Mash with a potato masher or rub through a coarse sieve. 3. Add sugar and cream and freeze. NOTE — A quart box of strawberries makes 1 pint of mashed strawberries. Page 28 SALAD DRESSINGS BOILED SALAD DRESSING NO. 1 2y2 T. flour a little paprika 1 T. sugar % t. mustard 1 t. salt ^ c. water 1 ^gg or 2 ^gg yolks 14 c. vinegar 1 T. butter 1. Mix dry ingredients. 2. Add vinegar and water. 3. Cook until it boils. 4. Slightly cool and add beaten ^^^ and butter. BOILED SALAD DRESSING NO. 2 4 T. flour a little paprika 4 T. sugar I/3 t. mustard 3 t. salt \ 1 c. water 2 eggs Yz c. vinegar Directions same as in No. 1. NOTE — 1. This makes a very thick dressing. May be thinned by adding milk, cream or whipped cream. The whipped cream gives a fluffier dressing. 2. Half vin- egar and half lemon juice may be used in any of the salad recipes, instead of all vinegar. This is a sweet salad dressing and particularly good for fruit salads. CREAM DRESSING 1 t. mustard✪ Boiled Salad Dressing No. 1 1 t. melted butter 1 t. salt yolk 1 ^gg 2 t. flour 1/3 c. hot vinegar 13^ t. powdered sugar y^ c. thick cream few grains cayenne 1. Mix dry ingredients, add butter, egg, and vinegar slowly. 2. Cook over boil- ing water, stirring constantly, until mixture thickens. 3. Cool and add to heavy cream, beaten until stiff. FRENCH DRESSING French dressing is simply a mixture of oil with an acid and a little seasoning. Either vinegar or lemon juice, or half and half may be used as the acid. To three tablespoons of oil use one of acid, two saltspoons of salt and a little paprika✪ French Dressing. The method of mixing makes no difference with the final result. The colder the mixture the thicker the French Dressing will be. Mix the ingredients together and chill. Beat thoroughly just before serving. A little sugar may be added, if desired. Page 29 CANNING GENERAL RULES 1. To test jars — Wash and partly fill with hot water, adjust rubbers and fasten tops down securely. Invert and allow to stand 5 minutes. If no water escapes, the jar is ready for use. If water escapes, examine top for imperfections. If possible, correct; if not, try thicker rubber or use two rubbers. 2. Sterilize jars and tops by placing on a cloth in a pan of cold water and bring- ing to' boiling point. 3. Sterilize rubbers by dipping in boiling water just before using. 4. Wooden spoors are useful in handling hot jars.