Lowney's cook book

Never allow any food which looks unsightly to be served. Toasted bread, burned on one side, may take away the appetite, but toasted a golden brown on both sides, with crusts cut off and then cut in strips and served in between the folds of a fresh doily, will appeal to the most fastidious. Parsley is always used to garnish meats. Meats should be skewered into shapely pieces before being cooked, and served on dishes to display them well. Steaks and chops should be trimmed before cooking, then broiled evenly on all sides — never burned. Ribs chops should be garnished with chops frills. Slices of lemon, hard-cooked eggs cut in strips, chopped pickles, and parsley are used for garnishing fish. Cold sweet dishes are garnished mostly with jellies cut in cubes, and candied fruits, red cherries and angelica being the most popular. Nuts and raisins are also used. Ice creams are garnished with meringues and spun sugar. Cakes are garnished with nuts and plain and fancy frostings put through a pastry bag and tube. Whatever garnishing is used, avoid overdoing the matter ; the simplest is always the most attractive. WEIGHTS AND MEASURES 4 gills make 1 pint 1 measuring cup = 2 gills 2 pints make 1 quart 4 measuring cups = 1 quart 4 quarts make 1 gallon 2 measuring cups = 1 pint All measures in this book are level. To measure a spoonful of dry material fill spoon and level off with a knife. One half spoonful is measured by cutting one spoonful through lengthwise. Table of Measures 3 teaspoons = 1 tablespoon 4 tablespoons = ^ cup 2 tablespoons butter = 1 ounce 1 cup solid butter = ^ pound 2 cups flour = J pound 9 large eggs = 1 pound WEIGHTS AND MEASURES Table of Proportions 1 cup liquid to 3 cups flour for bread 1 cup liquid to 2 cups flour for muffins 1 cup liquid to 1 cup flour for batters 1 teaspoon soda to 1 pint sour milk 1 teaspoon soda to 1 cup molasses \ teaspoon salt to 4 cups custard 2 teaspoons salt to 4 cups water I teaspoon salt to 1 cup white sauce ^ teaspoon pepper to 1 cup white sauce. PART II RECIPES PART II — ♦ — CHAPTER I FIRST-COURSE DISHES Canapes Canapes are made from white, graham, and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. The slices may be covered with any of the following mixtures. Served hot or cold. Anchovy Canapes Cut bread in slices one quarter inch thick, cut in circles, dip in melted butter, sprinkle with salt and cayenne, spread with anchovy paste, and sprinkle with a few drops of lemon juice. Caviare Canapes Cut bread in quarter-inch slices, cut slices four inches long and two inches wide. Fry in deep fat, or toast. Spread toast with caviare paste, sprinkle with a few drops of lemon juice and paprika. Garnish with finely chopped green or red pepper. Cheese Canapes Cut bread in quarter-inch slices, spread lightly with French mustard, sprinkle with grated cheese and finely chopped olives. Or brown in oven before sprinkling with olives. Crab Canapes