The Bee Brand Manual of Cookery
Reading edition
This book is the result of many years of conscientious effort to produce a work which would be worthy of the title—The Blue Book of the Culinary Art.
The old Colonial homes of Maryland and Virginia, long famous for their “Southern Cooking,” have yielded most of the recipes. Graduates of leading Schools of Domestic Science have thoroughly tested and in some instances revised the recipes, so that in the new edition we offer the Perfect Cook Book. The following pages are selected at random:
Fish Salad
Some cold cooked fish 1 lettuce 3 tablespoons olive oil 1 tablespoon vinegar 1 hard boiled egg ½ lemon 3 pickled gherkins 1 slice of cooked beet Bee Brand pepper and salt Few grains of Bee Brand ground red pepper
Free the fish from bones; separate the pieces into small flakes; mix with the lettuce, which must be well washed, wiped, and divided into shreds, season with salt, pepper and red pepper. Mix the oil and vinegar so that both are well incorporated; then pour over the fish and lettuce; mix carefully, and dish up in a pile on a china dish or salad bowl.
Garnish with slices of lemon, sliced gherkins, or other green pickles, slices of beet, slices of hard cooked eggs, and some chopped parsley.
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Chiffonale Salad
1 cup diced celery 1 cup pulp of grapefruit 5 sliced and peeled tomatoes 4 chicory leaves French dressing McCormick’s Mayonnaise dressing Chopped olives Chopped parsley Green peppers cut in thin strips
Break the chicory leaves into pieces for serving. Marinate all the different vegetables and grapefruit with French dressing. Arrange in separate mounds on a serving dish. Garnish each with the olives, parsley and green peppers. Pass mayonnaise dressing.
Nuremburg Salad
1 lettuce 1 stalk of celery 4 cooked beets 1 peeled cucumber Cold cooked chicken or game 4 fillets of anchovy 12 olives Salt Few grains of Bee Brand ground red pepper 1 chopped onion 1 gherkin 1 hard cooked egg
Pick the lettuce into little pieces, wash and dry it in a clean cloth.
Cut in strips the celery, cooked beets, cucumber, olives, fillets of anchovy, the cooked chicken or game; place all these on a dish or in a salad bowl, season with salt, red pepper, chopped onion and pour over them mayonnaise sauce, and mix all up together, then sprinkle over the gherkin finely chopped and hard cooked egg that has been rubbed through a sieve.
Endive, Banana and Pimento Salad
4 bananas (cut in rather thick slices) 1 canned pimento (cut in strips) 1 head endive or escarolle
Mix fruit and Pimento, pour over French dressing, and serve on the Escarolle or Endive.
American Beauty Salad
1 cup orange (skinned and cut in small pieces) 1 cup tart apples (peeled and cut in small pieces) 1 pineapple (fresh or canned, cut in small pieces) 1 cup heart celery (cut in small pieces)
Mix thoroughly and place in small moulds or after-dinner coffee cups. Pour over each mould lemon jelly (cooled but not stiffened), colored with a few drops of McCormick’s Bee Brand Red color. When well set and firm, turn out on lettuce leaves, and serve with McCormick’s Mayonnaise.
For an added garnish, half of an English walnut may be placed carefully in the bottom of each cup before it is filled with the mixture, or may be fastened to finish mould by means of a few drops of the liquid jelly and allowed to harden before sending to table.
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Cream of Potato Soup
1 cup mashed potatoes 1 pint hot milk 1 extra cup milk 2 tablespoons butter 2 tablespoons flour ½ teaspoon Bee Brand white pepper ¼ teaspoon Bee Brand celery salt ½ teaspoon Bee Brand onion extract
Make a white sauce of the flour, butter and extra cup of milk as in above recipes and add seasoning. Mix the mashed potatoes with the hot milk, combine with white sauce and serve at once.
Cream of Green Pepper Soup
1 quart clarified soup stock 2 onions 2 large or 4 small green peppers Yolk of one egg 1 teaspoon salt ½ teaspoon Bee Brand celery salt ½ teaspoon Bee Brand white pepper
Chop onion fine, cut green peppers in strips about ¼ inch long. Put stock and condiments together. Simmer slowly from 30 minutes to an hour. Just before serving beat the egg yolk and pour the hot soup over this. Serve in bouillon cups if desired.
Delicious Quick Soup
1 cup carrot cubes 1 cup potato cubes 1 large onion, sliced 1 cup celery, sliced ½ cup of fat from chicken or beef stock 1 quart water 4 tablespoons meat extract 1 bay leaf 1 teaspoon salt ¼ teaspoon Bee Brand white pepper ⅛ teaspoon Bee Brand paprika
Melt the fat, and in it cook the carrot, celery and onion. Stir constantly; cook about 15 minutes. Cook the potatoes in boiling water, drain, rinse in cold water and drain again. Add to other vegetables with the broth and seasoning. Cook at least one hour. Remove bay leaf and serve.
Mince Pie
1 cup cooked and chopped lean beef 1½ cups chopped apple 1 teaspoon salt 1 teaspoon Bee Brand cinnamon 1 teaspoon Bee Brand cloves 1 teaspoon Bee Brand allspice 1 teaspoon Bee Brand nutmeg 1 cup brown sugar ½ cup raisins ½ cup currants ½ cup citron Moisten with one cup sweet cider.
Bake in two crusts. Just before serving pour through the slits in the crust one tablespoon of fine brandy. Serve mince pie warm.
This is particularly good served with plain vanilla ice cream.
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Date Pudding
½ lb. dates 3 tablespoons butter ½ cup molasses ½ cup milk 1⅔ cups flour ½ teaspoon baking soda ¼ teaspoon each of Bee Brand Cloves, Allspice, and Nutmeg
Stone dates and cut into small pieces. Melt the butter, add molasses and milk. Mix the dry ingredients and sift to blend them thoroughly. Add these to the butter mixture and lastly add the dates.
Pour into a buttered mold, cover with buttered paper and steam for one and one-half hours.
Salmon Loaf
1 can salmon 1 cup stale bread crumbs 2 well beaten eggs ½ cup milk 1 tablespoon finely chopped parsley 2 tablespoons melted butter Seasoning and salt—Bee Brand black pepper and Bee Brand paprika
Pick one salmon, discard bones and pieces of skin. Shred meat with silver fork, mix all ingredients, and put into a well-glazed mould and bake in a pan of water for thirty minutes. Turn from mould and serve with Hollandaise sauce, or allow to get cold and slice, and serve on a dish garnished with rings of lemon and sprays of parsley.
Mackerel Souffle
¼ cup butter ⅓ cup flour, sifted and measured 1 pint milk 1 teaspoon salt ¼ teaspoon Bee Brand white pepper ⅛ teaspoon Bee Brand paprika 2 teaspoons parsley, chopped fine 3 egg yolks 3 egg whites 1½ cups canned mackerel
Melt butter, add flour and stir until well blended, in saucepan over fire, then pour on the milk, stirring constantly. Cook to a smooth, thick cream, add seasonings, then the fish, picked over and shredded with a silver fork; then egg yolks beaten until thick, then fold in whites beaten stiff and dry. Turn into a buttered baking dish, and bake until firm and delicately colored—it will require about 45 minutes.
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