The small ovens for use on top of the stove are very con-
venient for baking two or three potatoes or apples or a small
dish of rice pudding, custard and similar desserts.
HOW TO MODIFY RECIPES
Recipes in the Delineator Cook Book are standardized for
six persons. All but a few can be cut down to one-half or
one-third and made exactly as though the entire quantity were
being used. It is usually better to cut the recipe in half rather
than in thirds, however, since it is hard to handle the smaller
amounts and there is proportionately a greater waste of .food
adhering to the dishes, pans and spoons.
In Cooking Over Direct Fire or in the oven, the loss of
moisture will be comparatively larger than in the larger quan-
tity recipe, so a little more liquid may be used. This is true
particularly in recipes that use cream sauces and in meat
casseroles.
Recipes Including Eggs are more easily made if they can
be divided to the one or two egg quantity. If less than one
egg has to be used, there are two ways of doing it : Either use
a very small egg or beat the egg slightly and divide it, keeping
the unused portion for some other dish. It might be well to
say, however, that a little more egg than the recipe calls for
will not generally do any harm. So if you are not considering
economy you will be safe in using a whole egg' even though the
rest of the ingredients are cut down.
With Yeast Dough it is advisable to use a larger quantity
of yeast, proportionately, than would be used in the full recipe.
For instance, if the recipe calls for one yeast cake, and you are
cutting it down to one-third or one-half, it will be wise to use
the whole yeast cake, or tlie greater part of it, in order to hasten
the process. Those recipes which demand no kneading are
easier than the kneaded ones to handle in small quantities.
For Soups, allow from one-half cup to one cup for each
person, the amount depending upon the kind of soup you are
making and whether you are serving it in cups or plates.
For Desserts, allow from one-half cup to three-quarters cup
for each serving.
Of Creamed Dishes, vegetables, etc., about two-thirds cup
is served, but an allowance for a second portion should be made.
198 NEW DELINEATOR RECIPES
TO USE ONE RECIPE IN DIFFERENT WAYS
Often a full recipe can be made and used in different ways
for several occasions.
The Recipe for Creamed Chicken, for instance, will provide
enough for an au gratin oven dish.
A Rich Baking Powder Biscuit Dough will make shortcakes
for one meal, toasted biscuits for another, and, if baked in a
sheet and covered with cinnamon and sugar, coffee-cake for
a third.
Pie Dough will make pies, tart shells for meat or dessert,
cheese strips for soup or salad, and tiny jam turnovers for
afternoon tea.
Cake Batter may be baked as loaves, layers, sheets or cup
cakes, as cottage pudding, to be served hot with a sauce, or as
a ring in which to serve fruit, jelly or a creamed dessert. A
fruit cake mixture may be baked as fruit cake or steamed in
small molds and served hot with sauce.
HOW TO USE LEFT-OVERS
Page 85
Presented as published in 1929. 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
The small ovens for use on top of the stove are very convenient for baking two or three potatoes or apples or a small dish of rice pudding, custard and similar desserts.
HOW TO MODIFY RECIPES
Recipes in the Delineator Cook Book are standardized for six persons. All but a few can be cut down to one-half or one-third and made exactly as though the entire quantity were being used. It is usually better to cut the recipe in half rather than in thirds, however, since it is hard to handle the smaller amounts and there is proportionately a greater waste of .food adhering to the dishes, pans and spoons.
In Cooking Over Direct Fire or in the oven, the loss of moisture will be comparatively larger than in the larger quantity recipe, so a little more liquid may be used. This is true particularly in recipes that use cream sauces and in meat casseroles.
Recipes Including Eggs are more easily made if they can be divided to the one or two egg quantity. If less than one egg has to be used, there are two ways of doing it : Either use a very small egg or beat the egg slightly and divide it, keeping the unused portion for some other dish. It might be well to say, however, that a little more egg than the recipe calls for will not generally do any harm. So if you are not considering economy you will be safe in using a whole egg' even though the rest of the ingredients are cut down.
With Yeast Dough it is advisable to use a larger quantity of yeast, proportionately, than would be used in the full recipe. For instance, if the recipe calls for one yeast cake, and you are cutting it down to one-third or one-half, it will be wise to use the whole yeast cake, or tlie greater part of it, in order to hasten the process. Those recipes which demand no kneading are easier than the kneaded ones to handle in small quantities.
For Soups, allow from one-half cup to one cup for each person, the amount depending upon the kind of soup you are making and whether you are serving it in cups or plates.
For Desserts, allow from one-half cup to three-quarters cup for each serving.
Of Creamed Dishes, vegetables, etc., about two-thirds cup is served, but an allowance for a second portion should be made.
TO USE ONE RECIPE IN DIFFERENT WAYS
Often a full recipe can be made and used in different ways for several occasions.
The Recipe for Creamed Chicken, for instance, will provide enough for an au gratin oven dish.
A Rich Baking Powder Biscuit Dough will make shortcakes for one meal, toasted biscuits for another, and, if baked in a sheet and covered with cinnamon and sugar, coffee-cake for a third.
Pie Dough will make pies, tart shells for meat or dessert, cheese strips for soup or salad, and tiny jam turnovers for afternoon tea.
Cake Batter may be baked as loaves, layers, sheets or cup cakes, as cottage pudding, to be served hot with a sauce, or as a ring in which to serve fruit, jelly or a creamed dessert. A fruit cake mixture may be baked as fruit cake or steamed in small molds and served hot with sauce.
HOW TO USE LEFT-OVERS