Twentieth century home cook book

CURRY POWDER. Pulverize and mix well together the following : — Two ounces of turmeric, one ounce of ginger, one ounce of black pepper, two ounces of coriander seed, half an ounce of cummin seed, a quarter of an ounce of cayenne pepper and one quarter ounce of cinnamon. Keep in a widemouthed bottle closely corked. HERBS FOR WINTER. In preparing herbs for winter use they should be gathered when fresh. Mint, thyme, summer savory, etc., should be washed and well picked, then put in a cool oven and dried very slowly. Put the leaves and tops in a wide-mouthed bottle ; when needed rub and sift. Keep from the air, as exposure will cause them to lose strength. Soup. 67 TO MIX MUSTARD. To half a cup of ground mustard add one tablespoonful of sugar, five of vinegar, pepper and salt to suit the taste ; little water or olive oil may be added. MIGNONETTE PEPPER. A preparation from either black or white peppercorns, when ground coarse, resembles mignonette seed, and should be sifted in order to remove the dust. FRENCH MUSTARD. Work together (until smooth) three tablespoonfuls of mustard and one of sugar, then add one egg which has been beaten, one teacupful of good vinegar, putting in a small quantity at a time to prevent its being lumpy. Beat all together until very smooth ; place on the stove and cook only a few moments, stirring all the time; as soon as it becomes cool add one tablespoonful of olive oil, which must be worked in very smooth. GLAZE. Take some strong meat soup or jelly (when fresh) , boil it down until thick and quite brown, but not burnt. Put the glaze into a jar for use. When needed set it in boiling water ; when the glaze softens sufficiently, brush over your meat with a glazing brush ; this gives it the necessary brown. Ham or tongue is very nice varnished over with this. Glaze adds much to the appearance of many dishes and should be kept on hand. PUREE SOUP. This soup Is a puree of carrots and easy to prepare. Prepare six fine carrots, a large onion, cut them in fine slices, put a lump of butter the size of an egg in a small pan, then add the minced vegetable. Shake this over the fire until the vegetables are colored well but not brown. Add three pints of water and season. AVhen the vegetables are cooked press them through a sieve, then return them to the same pan and add hot water or stock to give the desired consistency. Cut a number of small squares of bread at least half an inch thick, melt a tablespoonful of butter in a frj'ing pan, put the pieces of bread in the butter when hot, and shake over the fire until brown. Pour the soup over the squares of bread and serve. If a very rich soup is desired use rich stock. ECONOMICAL SOUP. Take bits of beef or mutton left over, also bones of same broken. Put in a kettle with a few nice Irish potatoes ; to this add four pints of cold water, two small onions cut up fine, one dessertspoonful of rice. Boil the ingredients one and a half hours ; strain and add one and a half pints of milk when boiling, into which a lump of butter size of an egg and a tablespoonful of flour has been stirred. Season with salt, pepper and bits of celery finely chopped ; also small squares of bread or cracker fried brown in butter. RICE SOUP. To half a teacup of rice put one quart of water and boil slowly one hour. To this add half an onion, two stalks of celery and two or three cloves; boil another hour, adding three gills of cream, a dessertspoonful of butter rolled in a little flour, with pepper and salt. When it comes to a boil it is ready for the table. — Mrs. Robert Wayne. CREAM OF RICE SOUP. Boil the uncooked breast of a fowl and a cup of rice in chicken broth until it is soft enough to rub through a sieve. Thin the paste thus formed with boiling milk. Season with salt, pepper and nutmeg to the consistency of cream. Excellent. — Mrs. E. A B.