1. Three hard-boiled eggs and a slice of onion
run through a meat grinder. Season with salt
and enough mayonnaise to spread.
2. One pound of cream cheese, 1 can of Span-
ish sweet peppers, 1 tablespoon of vinegar, 1
tablespoon of melted butter, i/^ teaspoon of salt,
dash of red pepper, % teaspoon of Worcester-
shire sauce and a few drops of tabasco sauce.
Grind cheese and peppers through a grinder.
3. Six sweet peppers, 1 bottle of stuffed olives
(25-cent size). Chop fine, squeeze dry, mix with
mayonnaise dressing.
4. Three Bermuda onions chopped fine, a pint
of highly seasoned mayonnaise. Press juice from
the onions through a cloth. This quantity will
make about 80 sandwiches.
5. Chopped cucumbers, cream cheese and a
little onion juice mixed with mayonnaise.
6. Snappy and Philadelphia cream cheese
made to a paste with French dressing. Chopped
olives or pimentos may be added.
7. Chopped lettuce and bits of very crisp
bacon mingled with mayonnaise.
207
8. Any cold meat or fowl run through the
grinder until very fine. Season highly with
black pepper, paprica and salt, a little onion
juice and mix to a paste with rich cream.
9. Any cold fish, crab, lobster or salmon mixed
with cream or snappy cheese and a highly sea-
soned mayonnaise.
10. Bar-le-duc, orange or grapefruit marma-
lade, or spiced fruits, mixed with Philadelphia
cream cheese.
11. Sardines, mixed to a paste with crushed
yolk of hard-boiled eggs and French dressing,
rather strong with lemon juice.
12. Stuffed olives, lettuce, tomato aspic and a
cucumber. Chop fine and mix with mayonnaise.
Cranberry Sauce
Pick and wash 1 quart of cranberries, add %
pint of boiling water. Cook until the berries
are soft. Strain through a fine sieve or vegetable
press. Return to the kettle and add 15 ounces of
granulated sugar, and cook 3 minutes after com-
ing to a boil. Pour into a mould previously
moistened with cold water.
Welsh Rarebit
(Mrs. Edwin M. Muloclc.)
V2 pound of American cheese.
% cup of cream.
2 eggs.
1 tablespoon of butter.
Salt and pepper.
Cut cheese in small pieces and put in chafing
208
dish, stir until it boils. As soon as it begins to
melt add butter. When smooth add the eggs
lightly beaten, then cream. Stir constantly and
cook until very smooth. Season with salt, pep-
per, a dash of cayenne and a drop or two of ta-
basco sauce. Pour on buttered toast or crackers.
Cheese Souffle
(Mrs. A. P. L. Dull.)
1 cup of grated cheese (American).
% cup of milk.
3 eggs.
% teaspoon of salt.
2 tablespoons of butter.
1 heaped tablespoon of flour.
A dash of cayenne.
Grate the cheese. Beat yolks and set aside the
whites until needed. Melt the butter in a sauce
pan, then stir in the flour until smooth, but do
not let it brown. Stirring constantly, add the
milk slowly and season with salt and cayenne.
Remove from fire and add the beaten yolks of
eggs and the grated cheese. Replace on fire and
stir until the cheese is melted and smooth. Do
not cook too long or the butter will separate.
Pour on a buttered dish and set away to cool.
When ready to use stir in lightly the whites of
eggs beaten very stiff. Put in a pudding dish
and bake in a hot oven 20 minutes or more.
Serve immediately. Never more a suffle until it
has been cooking 15 minutes nor open the oven
door for 10 minutes.
209
FOR WRITTEN RECIPES
XII
FOR FAMILY EMERGENCIES ✪ Cranberry Sauce
Page 72 · 3 recipe records on this page
Presented as published in 1913. 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
1. Three hard-boiled eggs and a slice of onion run through a meat grinder. Season with salt and enough mayonnaise to spread.
2. One pound of cream cheese, 1 can of Spanish sweet peppers, 1 tablespoon of vinegar, 1 tablespoon of melted butter, i/^ teaspoon of salt, dash of red pepper, % teaspoon of Worcestershire sauce and a few drops of tabasco sauce. Grind cheese and peppers through a grinder.
3. Six sweet peppers, 1 bottle of stuffed olives (25-cent size). Chop fine, squeeze dry, mix with mayonnaise dressing.
4. Three Bermuda onions chopped fine, a pint of highly seasoned mayonnaise. Press juice from the onions through a cloth. This quantity will make about 80 sandwiches.
5. Chopped cucumbers, cream cheese and a little onion juice mixed with mayonnaise.
6. Snappy and Philadelphia cream cheese made to a paste with French dressing. Chopped olives or pimentos may be added.
7. Chopped lettuce and bits of very crisp bacon mingled with mayonnaise.
8. Any cold meat or fowl run through the grinder until very fine. Season highly with black pepper, paprica and salt, a little onion juice and mix to a paste with rich cream.
9. Any cold fish, crab, lobster or salmon mixed with cream or snappy cheese and a highly seasoned mayonnaise.
10. Bar-le-duc, orange or grapefruit marmalade, or spiced fruits, mixed with Philadelphia cream cheese.
11. Sardines, mixed to a paste with crushed yolk of hard-boiled eggs and French dressing, rather strong with lemon juice.
12. Stuffed olives, lettuce, tomato aspic and a cucumber. Chop fine and mix with mayonnaise.
Cranberry Sauce
Pick and wash 1 quart of cranberries, add % pint of boiling water. Cook until the berries are soft. Strain through a fine sieve or vegetable press. Return to the kettle and add 15 ounces of granulated sugar, and cook 3 minutes after coming to a boil. Pour into a mould previously moistened with cold water.
Welsh Rarebit
(Mrs. Edwin M. Muloclc.)
V2 pound of American cheese. % cup of cream. 2 eggs.
1 tablespoon of butter. Salt and pepper.
Cut cheese in small pieces and put in chafing
dish, stir until it boils. As soon as it begins to melt add butter. When smooth add the eggs lightly beaten, then cream. Stir constantly and cook until very smooth. Season with salt, pepper, a dash of cayenne and a drop or two of tabasco sauce. Pour on buttered toast or crackers.
Cheese Souffle
(Mrs. A. P. L. Dull.)
1 cup of grated cheese (American). % cup of milk.
3 eggs.
% teaspoon of salt.
2 tablespoons of butter.
1 heaped tablespoon of flour.
A dash of cayenne.
Grate the cheese. Beat yolks and set aside the whites until needed. Melt the butter in a sauce pan, then stir in the flour until smooth, but do not let it brown. Stirring constantly, add the milk slowly and season with salt and cayenne. Remove from fire and add the beaten yolks of eggs and the grated cheese. Replace on fire and stir until the cheese is melted and smooth. Do not cook too long or the butter will separate. Pour on a buttered dish and set away to cool. When ready to use stir in lightly the whites of eggs beaten very stiff. Put in a pudding dish and bake in a hot oven 20 minutes or more. Serve immediately. Never more a suffle until it has been cooking 15 minutes nor open the oven door for 10 minutes.
FOR FAMILY EMERGENCIES
Records on this page
Cranberry SauceWelsh RarebitCheese Souffle