On the shelves are cans of soups, mostly in
the smallest size, for one can will serve two
persons and when a larger quantity is desired
a delicious result is obtained by mixing tomato
and mock turtle. A soup which, while it does
not come under the emergency list, is so simple
that it may be recorded here is Clam Bisque.
Cook one quart of clams in shell, one pint of
cold water and one slice of onion, twenty min-
utes. Mix one tablespoon flour and one table-
spoon of butter to a cream ; add one pint of thin
cream✪ Clam Bisque and cook in double boiler while clams
are cooking. Strain the clam water on to this
80 COMFORT OF THE FAMILY
mixture, season with salt and pepper, and
serve very hot.
Then there is ox-tongue in glass, which
when served in dainty slices with a vegetable
salad, or baked bananas, or cold potatoes diced
and stewed in cream, is most satisfying.
Canned chicken diced, heated in cream sauce
which has been flavored with lemon juice and
celery salt, and an extra touch given by the
addition of a few teaspoons of chopped pimien-
tos, may be speedily prepared; supposing, of
course, that one is forehanded enough to have
a jar of cream sauce on hand. There is corned
beef which, when taken from the can, may be
quickly transformed into hash, and when
crisply browned and served with sweet-pickled
cucumbers is most delicious. Finnan haddie
is another glass-inclosed product and is delect-
able when creamed ; and as for canned salmon,
well, that, by the addition of crisp lettuce
leaves and boiled dressing, may be whisked
into a tempting salad at a moment*s notice.
Baked beans from a can, either heated and
served with tomato chutney or made into a
palatable soup, has many times cheered me on
EMERGENCY CUPBOARD 81
my hospitable way. To make the soup, cook
one cup of baked beans and one-half an onion
in one cup of cold water till soft. Strain. To
one cup of bean pulp add one-half pint of
liquid from stewed and strained tomato.
Thicken with one-half tablespoon of flour
which has been mixed with one tablespoon of
water. Let the mixture boil a few minutes
after adding flour. Serve with thin slices of
lemon and hard-boiled egg✪ Baked Bean Soup.
With cold meats may be served slices of
pineapple which, after being taken from the
can, have been carefully drained of all sirup
and then sauted to a delicate brown in butter.
There are cans of asparagus tips which may be
served hot on toast or chilled for a salad with
French dressing, or they may be added to a
savory omelette. There are new beets which
should be first scalded and then chilled when
taken from the can, then diced and mixed with
mayonnaise dressing and served on lettuce with
a garnish of hard-boiled eggs. The shelves
also ofi^er a variety of canned vegetables which
prove a tower of strength in an emergency.
From the contents of my preserve closet I
82 COMFORT OF THE FAMILY
can always present a delicious dessert, but I
do keep on hand one can of plum pudding in
case of need; when that is served piping hot
with a hard sauce made by creaming one-half
cup of butter and adding to it gradually one
and one-half cups of confectioner's sugar,
stirring constantly, flavoring with vaniUa or
sherry, and crowning the lightly piled mass
with grated nutmeg✪ Hard Sauce for Plum Pudding, it proves a great success.
Figs in glass, preserved mam>ns, Mara-
schino cherries and Guava jelly are some of
my other friends in need. The jelly, spriaikled
with chopped nuts and served between thin
crackers, makes a delicious adjunct to after-
noon tea ; and, as there are always dates in the
cupboard, these date cakes may also be made
for the five o'clock festivity.
Date Cakes — ^Whites of four eggs beaten
stiflT; one cup of powdered sugar; one cup of
dates cut in pieces ; one cup of pecan or walnut
meats; one-quarter teaspoon of cream of tar-
tar✪ Date Cakes. Bake in moderate oven.
Page 17 · 4 recipe records on this page
Presented as published in 1914. 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
On the shelves are cans of soups, mostly in the smallest size, for one can will serve two persons and when a larger quantity is desired a delicious result is obtained by mixing tomato and mock turtle. A soup which, while it does not come under the emergency list, is so simple that it may be recorded here is Clam Bisque. Cook one quart of clams in shell, one pint of cold water and one slice of onion, twenty minutes. Mix one tablespoon flour and one tablespoon of butter to a cream ; add one pint of thin cream and cook in double boiler while clams are cooking. Strain the clam water on to this
mixture, season with salt and pepper, and serve very hot.
Then there is ox-tongue in glass, which when served in dainty slices with a vegetable salad, or baked bananas, or cold potatoes diced and stewed in cream, is most satisfying. Canned chicken diced, heated in cream sauce which has been flavored with lemon juice and celery salt, and an extra touch given by the addition of a few teaspoons of chopped pimientos, may be speedily prepared; supposing, of course, that one is forehanded enough to have a jar of cream sauce on hand. There is corned beef which, when taken from the can, may be quickly transformed into hash, and when crisply browned and served with sweet-pickled cucumbers is most delicious. Finnan haddie is another glass-inclosed product and is delectable when creamed ; and as for canned salmon, well, that, by the addition of crisp lettuce leaves and boiled dressing, may be whisked into a tempting salad at a moment's notice.
Baked beans from a can, either heated and served with tomato chutney or made into a palatable soup, has many times cheered me on
EMERGENCY CUPBOARD 81
my hospitable way. To make the soup, cook one cup of baked beans and one-half an onion in one cup of cold water till soft. Strain. To one cup of bean pulp add one-half pint of liquid from stewed and strained tomato. Thicken with one-half tablespoon of flour which has been mixed with one tablespoon of water. Let the mixture boil a few minutes after adding flour. Serve with thin slices of lemon and hard-boiled egg.
With cold meats may be served slices of pineapple which, after being taken from the can, have been carefully drained of all sirup and then sauted to a delicate brown in butter. There are cans of asparagus tips which may be served hot on toast or chilled for a salad with French dressing, or they may be added to a savory omelette. There are new beets which should be first scalded and then chilled when taken from the can, then diced and mixed with mayonnaise dressing and served on lettuce with a garnish of hard-boiled eggs. The shelves also offer a variety of canned vegetables which prove a tower of strength in an emergency.
From the contents of my preserve closet I
can always present a delicious dessert, but I do keep on hand one can of plum pudding in case of need; when that is served piping hot with a hard sauce made by creaming one-half cup of butter and adding to it gradually one and one-half cups of confectioner's sugar, stirring constantly, flavoring with vaniUa or sherry, and crowning the lightly piled mass with grated nutmeg, it proves a great success.
Figs in glass, preserved marrons, Maraschino cherries and Guava jelly are some of my other friends in need. The jelly, sprinkled with chopped nuts and served between thin crackers, makes a delicious adjunct to afternoon tea ; and, as there are always dates in the cupboard, these date cakes may also be made for the five o'clock festivity.
Date Cakes — ^Whites of four eggs beaten stiflT; one cup of powdered sugar; one cup of dates cut in pieces ; one cup of pecan or walnut meats; one-quarter teaspoon of cream of tartar. Bake in moderate oven.
Records on this page
Clam BisqueBaked Bean SoupHard Sauce for Plum PuddingDate Cakes