Whole Fish that will serve six or more persons are not a
wise purchase for the small family. Either buy small fish, such
as smelts, perch and butterfish, or a steak or fillet from one of
the large fish — halibut, cod, haddock, salmon and the like.
Shell Fish are particularly well suited to the needs of the
small family. It is possible to buy just the right amount of
clams, oysters, shrimps, hard and soft-shelled crabs, and some-
times a lobster just large enough for two is procurable. Shad
roe and frogs' legs are luxuries that are more often possible for
the small family than for the large family.
VEGETABLES
The Large Vegetables will give left-overs that can be used
in many w^ays. A small cabbage makes one nice salad, and, a
few days later, one cooked dish. Winter squash can be used
up in pies and custards. An egg-plant will give one-half for
stuffing and baking and several slices for frying, with some,
perhaps left to cook in Orkntal style. Left-over cooked cauli-
flower may be served cold as a salad, or scalloped.
The Smaller Vegetables, fresh peas, beans, carrots, beets,
potatoes, etc., can be bought and cooked in exactly the quantity
required, though, as all of these are good for use in salads, it
is generally wise to cook a little more than you need for one
meal.
Spaghetti, Macaroni and Noodles are often served as a
vegetable. These, of course, are easily managed if there are
cooking utensils of the right size.
SOUPS
Any Creamed Vegetable Soup can be made in a pint quantity.
A Quart of Meat Stock can be made from the bones and
trimmings of meat purchased for other cooking, and whatever is
not needed for soup can be made into gravies and sauces for
following days. A thickened meat stock containing small pieces
of meat and plenty of diced vegetables makes a substantial dish.
NEW DELINEATOR RECIPES 201
BREADS
One Loaf of Yeast Bread can be made at a time, and
quickly, if the proportion of yeast is increased.
Any Baking Powder Mixture can be mixed in the desired
quantity, and almost any kind of loaf can be made with it —
white, whole wheat, graham, oatmeal, bran, nut, raisin, etc.
Baked in a small pan, these loaves will be used up before they
are dry.
Biscuits and MufHns are the ideal home made bread for the
small family.
Pancakes and Waffles are always possible, and may be served
as breakfast or luncheon breads, as accompaniments to meat
or chicken, or as a dessert, with fruit, honey, maple sirup or
a sauce. With a table griddle or iron they can be cooked in
the dining-room and served piping hot.
CAKES
A Layer or Loaf Cake which can be consumed in one or two
meals can be baked in small pans. Half of an average recipe
will make two of these small layers as well as several cup
cakes or a sheet which can be cut into squares and frosted or
not as desired.
If Rolled Cookies Are Too Much Trouble, use any recipe
for drop cookies. These can be flattened out with a knife and
made as thin as you wish.
DESSERTS
Puddings — With individual custard cups or ramekins or with
one large enough to serve two, practically any baked pudding
is possible, and with these same molds, custards or any of the
cold puddings are easily molded. The recipes need no change
other than cutting them to the desired quantity. It is easy to
make one cup of custard or gelatin as it is to make a quart.
Page 87
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
Whole Fish that will serve six or more persons are not a wise purchase for the small family. Either buy small fish, such as smelts, perch and butterfish, or a steak or fillet from one of the large fish — halibut, cod, haddock, salmon and the like.
Shell Fish are particularly well suited to the needs of the small family. It is possible to buy just the right amount of clams, oysters, shrimps, hard and soft-shelled crabs, and sometimes a lobster just large enough for two is procurable. Shad roe and frogs' legs are luxuries that are more often possible for the small family than for the large family.
VEGETABLES
The Large Vegetables will give left-overs that can be used in many ways. A small cabbage makes one nice salad, and, a few days later, one cooked dish. Winter squash can be used up in pies and custards. An egg-plant will give one-half for stuffing and baking and several slices for frying, with some, perhaps left to cook in Orkntal style. Left-over cooked cauliflower may be served cold as a salad, or scalloped.
The Smaller Vegetables, fresh peas, beans, carrots, beets, potatoes, etc., can be bought and cooked in exactly the quantity required, though, as all of these are good for use in salads, it is generally wise to cook a little more than you need for one meal.
Spaghetti, Macaroni and Noodles are often served as a vegetable. These, of course, are easily managed if there are cooking utensils of the right size.
SOUPS
Any Creamed Vegetable Soup can be made in a pint quantity.
A Quart of Meat Stock can be made from the bones and trimmings of meat purchased for other cooking, and whatever is not needed for soup can be made into gravies and sauces for following days. A thickened meat stock containing small pieces of meat and plenty of diced vegetables makes a substantial dish.
BREADS
One Loaf of Yeast Bread can be made at a time, and quickly, if the proportion of yeast is increased.
Any Baking Powder Mixture can be mixed in the desired quantity, and almost any kind of loaf can be made with it — white, whole wheat, graham, oatmeal, bran, nut, raisin, etc. Baked in a small pan, these loaves will be used up before they are dry.
Biscuits and MufHns are the ideal home made bread for the small family.
Pancakes and Waffles are always possible, and may be served as breakfast or luncheon breads, as accompaniments to meat or chicken, or as a dessert, with fruit, honey, maple sirup or a sauce. With a table griddle or iron they can be cooked in the dining-room and served piping hot.
CAKES
A Layer or Loaf Cake which can be consumed in one or two meals can be baked in small pans. Half of an average recipe will make two of these small layers as well as several cup cakes or a sheet which can be cut into squares and frosted or not as desired.
If Rolled Cookies Are Too Much Trouble, use any recipe for drop cookies. These can be flattened out with a knife and made as thin as you wish.
DESSERTS
Puddings — With individual custard cups or ramekins or with one large enough to serve two, practically any baked pudding is possible, and with these same molds, custards or any of the cold puddings are easily molded. The recipes need no change other than cutting them to the desired quantity. It is easy to make one cup of custard or gelatin as it is to make a quart.