My best 250 recipes

itllmri^^ m \ II at inHW^wwhw ' <kl»w< " w w iM^^vJ l3 Cornell University Library TX 715.R816 My best 250 recipes, 3 1924 001 692 288 Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001692288 RECIPES By Mrs. Sarah Tyson Rorer Author of Mrs. Rorer's New Cook Book, Canning and Preserving, and many other popular works on cookery ARNOLD AND COMPANY PHILADELPHIA llt^S Copyright 1907 by Sarah Tyson Rorer All Rights Reserved CONTENTS My Best Twenty Soups My Best Twenty Recipes for Fish My Best Twenty Ways of Cooking Meat ..... My Best Twenty Sauces My Best Vegetable Recipes . My Best Salad Recipes . My Best Ten Fruit Preserves My Best Ten Fruit Desserts . My Best Ten Cold Luncheon Dishes My Best Fifteen Ices My Best Twenty Summer Recipes My Best Twenty Left-Overs . My Best Game and Poultry Recipes My Best Twenty Breads and Biscuits My Best Christmas Candies, Cakes and Puddings TWENTY SOUPS It must be understood that clear meat soups .do not contain nourishment, but when served warm they are stimulating and draw into the stomach the gastric secretions which prepare it for the heavy food which is to follow. Clear soups are the best dinner soups. Soups containing milk, thickening of butter and flour, rice, etc., are nutritious, and make excellent luncheon soups. HOW CLEAR SOUP SHOULD BE MADE Clear soup is made from a shin of beef, or from beef and veal; the latter makes a fine consomme. Bouillon, also a clear soup, is made from lean beef. Stock is made from lean meat and bone in the proportion of one pound of meat to three-quarters of a pound of bone. Long, slow cooking is necessary to draw out the extractives and to dissolve the gelatine. The fibre of beef, which holds a large proportion of nourishment, is not soluble in water; the albumin is the only nutrient extracted, but in boiling this is coagulated and strained out, and is lost to the soup. All bones left from roasts, steaks and the car- 6 My Best 250 Recipes casses of poultry should be used for stock and bits of meat. Crack the bones, put them in the bottom of a kettle, cut the meat into small bits, or chop it, and put it on top of the bones ; cover with cold water in the proportion of one quart of water to half a pound of meat and its proportion of bone. Bring quickly to the boiling point and skim. An ordinary shin of beef requires five quarts of water, while the leg, from the hindquarter being heavier, requires seven quarts. Push the kettle to the back of the stove where it will simmer at 180° Fahrenheit for five hours. Make stock twice a week in summer; once in winter. To save fuel, make the stock on ironing or baking days, or over the simmering burner of a gas-stove. To have good, clear soup the cooking must be evenly done from beginning to end. If it boils rapidly for five minutes it is clouded; if it drops below the simmering point, 180° Fahrenheit, it is greasy, has a bad flavor, and will not solidify when cold. One hour before the stock is finished add the flavorings — an onion with twelve whole cloves stuck in, two bay leaves, a small carrot chopped fine, a level teaspoonful of celery seed, a teaspoonful of whole peppercorns, and a tablespoonful of salt. At the end of the cooking strain and stand it aside to cool. When cold remove the fat from the surface and it will be My Best 250 Recipes 7 ready for use. Stock made in this way will keep a week in winter and three or four days in summer ; from it almost all clear soups are made. CONSOMME A LA COLBERT