RECIPES.
Reading edition
In bringing about any change in the habits of people, it becomes necessary to pursue lines of least resistance. So firmly fixed in the minds of the public is the idea that foods need preparation, need fixing or something done to them before they can be eaten, that in order to induce them to take any step in the direction of correct feeding it becomes necessary to in some way prepare even elementary, or foods in their natural condition. In reality foods in their natural condition require but little preparation.
The object, however, of the following recipes has a threefold purpose; first, to make the change from the old to the new, or from the unnatural to the natural way of living, as little radical as possible. Second, to group foods into such combinations as will chemically harmonize when mixed in the stomach; and third, to make them attractive to the vision. There is nothing that invites us with a richer welcome—nothing that excites the desire to eat—nothing that arouses every organ of digestion more than nature’s richly colored, luscious and odorous edibles.
The recipes given here prove that there is a far wider scope for variety and display than most people would suppose. They are the results of long, careful and tedious experimenting. They are offered as a help to those who desire to take up the new or natural method of living. The old proverb which says “There is nothing new under the sun” was very sorely tried in the preparation of this work (unless we are willing to go back to a time when man loped on his all-fours through the forests of the Orient). In all the great New York libraries there was not a book to be found that was of any material aid to us in this work. It has all been drawn from original labors. Many things that seemed theoretically certain were by practical experimenting proven to be untrue. After several thousand experiments, we learned that in matters of diet the laws of environment and heredity must be considered. It is not necessary to eat cold foods in order to eat uncooked foods.
The recipes given here we regard as little more than suggestions. We sincerely hope that those who deem it worth their while to give any thought to the kind of material out of which they build their bodies and brain, will take up this great work and carry it on to higher and higher degrees of development.
Difference in temperature is the only scale by which to measure motion, or all expressions of energy. Food, therefore, should never be eaten very cold nor very hot, but as near the temperature of the body as possible, cold food must be brought to the temperature of the body at the expense of energy. Icy drinks are responsible for much stomach trouble. They do violence to every law governing health. Many things in the uncooked bill-of-fare may be heated up to 140° or 150° Fahr., if it makes them conform more to the demands of taste without injury or without bringing the articles so heated into the ranks of cooked foods.
SOUPS.
Were we to follow strictly the highest dietetic law, soups would not be mentioned in this work, except to say that they are harmful and undoubtedly responsible for much mischief in the civilized stomach; but in all reform work, we have found it best to pursue lines of least opposition—to stay within sight of those we are endeavoring to lead.
We do not interdict soups because they are not good food, but because they are swallowed without mastication. The objection to soup can be largely overcome by retaining it in the mouth long enough for it to become thoroughly or partially insalivated. This can be accomplished either by sipping it very slowly, or mixing with it very dry, hard foods—something that requires mastication.
It is a very foolish custom to make soup in a pot or kettle, when we remember that the only work that saliva and teeth were created to perform was that of making soup. Every particle of food taken into the mouth should be made into soup before it is swallowed. If this was done, indigestion, that great American disease, would disappear from the catalogue of human ills.
We give here a few recipes for soups only because the soup habit is so firmly fixed in the mind of the housewife and the epicure that they can hardly conceive of a decent dinner without them. All soups may be warmed sufficiently to serve hot without cooking.
SWEET POTATO SOUP.
Sweet Potato,
Milk,
Cream,
Butter.
Grind a sweet potato on a vegetable mill, add just enough milk to cover. Allow this to stand seven or eight hours. Slightly heat (not enough to cook), stir in a small piece of butter and enough milk and cream mixed to bring to the consistency desired. Serve in hot plates.
FRESH GREEN PEA SOUP.
Green Peas,
Onion or Celery,
Milk.
Hull quantity desired. Grind very fine in vegetable mill, grind with this just a trace of celery or onion for flavor, add enough rich milk to bring to the consistency of soup and warm to about 145° to 150° Fahrenheit. Salt to taste and serve.
VEGETABLE SOUP (NO. 1).
1 Tomato,
1 small Apple,
1 Carrot,
1 oz. Nuts,
1 Small Pepper,
¹⁄₂ cup Wheat Flakes,
1 Stalk Celery,
Milk.
Put all through fine vegetable grinder, add sufficient milk to make quantity desired, allow to stand an hour or two, heat, stirring in ¹⁄₂ cup of thick cream, and serve.
VEGETABLE SOUP (NO. 2).
1 White Turnip,
A little Cabbage,
1 Carrot,
Few pieces Celery,
1 very small Onion,
Salt,
Milk.
Chop fine or grind all vegetables. Hardly cover with warm water, and let stand three or four hours until soft. Add 1¹⁄₂ pints of rich warm milk, thicken with a little flaked wheat, add butter and serve. This will serve five or six people. To this can be added stiffly beaten whites of two eggs just before serving. It will be an improvement.
PEA OR BEAN SOUP.
There is a pea and bean flour in the market from which soup is easily made by adding to it warm milk or cream. It should be made and allowed to stand an hour or two before serving.
CREAM OF TOMATO SOUP.
Oat Flakes,
Milk or Cream,
Fresh Tomatoes,
Salt.
Take one pound of oat flakes, cover well with warm milk and let stand three or four hours, or until very soft. Then mash through a coarse strainer, which will produce a very thick cream, which forms the body of the soup. Add to this sufficient milk or cream (cream preferred) to make quantity desired, and the juice of half a dozen ripe tomatoes. Any cream soup can be made in the same way, using different articles.
Much care should be exercised in adding the milk, so as not to destroy the thick, creamy consistency of the soup.
CREAM OF CEREAL SOUP.
Take any uncooked flaked or mascerated cereal, soak over night in just enough milk to cover. Add to this enough milk or cream to bring to the consistency desired, to which can be added as a flavoring any ground vegetable or fruit juice.
CREAM OF CELERY.
Oat Flakes,
Cream,
Celery,
Celery Salt,
Flaked Wheat.
Make same as tomato, only add tender celery chopped fine, instead of tomato, and a dash of celery salt.
CREAM OF CORN.
Green Corn,
Salt,
Oat Flakes,
Cream.
To be made the same as cream of tomato, only use green corn in place of tomato. Cut tips of the grain with a sharp knife, and scrape cob well with a dull one. Mix as above recipe.
Note:—To all soups can be added the stiffly beaten white of eggs just before serving, which gives it a delicious creamy taste.
VEGETABLES.
Vegetables occupy a very important place in the elementary food menu. They contain elements that cannot be secured elsewhere.
When thoroughly masticated, in addition to their nutritive value, they serve the body as an alimentary lubricant. No meal can be made complete without some green plant.
CELERY.
Wash, trim and scrape the stalks, selecting those that are white and tender. Should be left in ice cold water until they are wanted, which makes them very crisp.
COLD SLAW.
There is nothing more delicious or necessary than shredded cabbage, usually called cold slaw. It possesses valuable food properties, occupying the same place in human diet that hay does in the diet of a horse or cow.
LETTUCE
Lettuce is undoubtedly the best of salads. Use the tender leaves only, and put in cold water for at least twenty minutes before serving, to make them crisp. Drain in colander and toss in a napkin until thoroughly dry.
CARROTS AND TURNIPS.
Are very nice cut into cubes and served on a lettuce leaf with or without a salad dressing.
FRESH TOMATOES.
Peal with a very sharp knife. Slice and cover with Hygia dressing or powdered sugar and lemon juice. They can also be made very delicious by covering with thick cream.
SWEET GREEN CORN.
Shave the tips from the grains with a very sharp knife. Split the grains row by row and scrape the remaining pulp from the cob with a dull knife. Add butter, a little salt or cream and heat to a temperature of 145° Fahrenheit. This thoroughly masticated will be found a most delicious and nourishing dish.
FRESH GREEN PEAS.
Take the quantity desired, hull and grind in a vegetable mill, add butter, a dash of salt, and warm to a temperature of about 145° Fahrenheit, and serve.
CUCUMBERS.
Take number desired. Peel and slice thin. Soak in ice water for two or three hours before serving.
OLIVES.
Olives are a very important article in the elementary menu. The ripe olive, though not so popular nor so extensively used, is in reality much superior to the green, because it was allowed to ripen upon the tree.
RADISHES.—CARROTS.—ONIONS.—SWEET POTATOES.—TURNIPS.—BEETS.—GREEN PEPPERS.
These articles can be ground in a vegetable mill altogether, or they can be eaten separately. If ground together by the addition of nuts they compose a very nourishing and necessary article of diet.
NUTS AND CARROTS.
Put two medium carrots and a half cup of pecan meats through a fine vegetable grinder; moisten with rich milk, set on a stove a few minutes (not long enough to cook), stirring in half cup of cream, a little butter and salt. Serve.
CORN FOR WINTER USE.
Cut the corn from the cob, before it gets too hard; to each gallon of cut corn add two scant cups of salt. Pack tightly in a large jar, cover with a white cloth, put a heavy weight on to keep the corn under the brine which soon forms. It is very necessary to wash the cloth every morning for about two weeks. If the corn is too salty, wash thoroughly. Before sending it to the table add a little warm cream and let stand for an hour or two before serving.
SUN-COOKED CORN.
Cut sweet corn from the cob with a sharp knife while in a tender or milky state, and dry thoroughly in the sunshine. Put in small cloth bags for future use. To prepare for table, place quantity to be used in a deep vessel, almost cover with warm water. Put in a cool place and let stand over night. Then add a small quantity of rich, warm milk, about two hours before serving; warm and serve with thick cream.
KRAUT.
Shred or chop fine selected white cabbage. Pack a layer in bottom of deep stone or wooden vessel. Add a light layer of salt. Alternate layers of cabbage and salt until the vessel is filled, using about one scant cup of salt to an ordinary cabbage. Pack down very hard, placing on the top a heavy weight, so as to keep the cabbage beneath the brine. Cover with heavy linen cloth, which should be washed thoroughly every day for about two weeks. Soak in cold water a few minutes before serving.
FLESH FOODS.
Flesh foods and sea foods have become the second most important article of diet among all civilized people. This is due very largely to preparation—to cooking. The adoption of uncooked food will bring both the body and the appetite to a state of normality which will naturally and gradually abolish all flesh as food, but in order to pay the proper respect to the laws of heredity and environment and aid the beginner in taking the kinks of custom out of his daily habits, we give below a few flesh food recipes.
BEEFSTEAK A LA TARTAR.
Steak,
Salt,
Onions,
Green Peppers,
Pepper,
Parsley,
Eggs.
Take a porterhouse or sirloin steak of the size desired. Grind very fine. Mix with minced onion, pepper and salt. Mound up on a small platter, make a depression in the top in which put the unbroken yolk of an egg. Garnish with green pepper and parsley, and serve.
CHIPPED BEEF IN CREAM.
Shave dried beef very fine. Pour over it warm water and let stand for a few minutes. Pour this off and pour on thick cream with a little parsley chopped fine. Garnish with parsley and serve.
CLAMS AND OYSTERS.
These articles do not possess any very great food properties and when taken uncooked they are more nourishing and less harmful. They should never be eaten with catsup, vinegar, horseradish or sauces.
DRIED AND SMOKED FISH.
Herring, anchovies, smoked salmon or any dried fish can be made quite palatable by seasoning thoroughly and soaking 5 to 10 minutes in very warm water.
EGGS.
Eggs constitute a very important article of food. They contain about 14 per cent. protein, 10 per cent. fat, 1 per cent. mineral salts, 73 per cent. water, and give to the body about 725 calories of heat to the pound. Their heat producing power and nutritive elements are well balanced, showing that they are a substantial food. An egg should never be cooked. In its natural state it is easily dissolved and readily taken up by all the organs of digestion, but the cooked egg must be brought back to liquid form before it can be digested, which puts extra and unnecessary labor upon these over-worked organs.
FRUIT EGG-NOG.
Beat one raw egg quite stiff. Add one-half glass grape juice, beat well. Then add one-half glass of cream. Beat thoroughly and use at once. This is a full meal for an invalid.
FAMILY EGG-NOG.
Two eggs stiffly beaten stirred into one quart of rich milk. A little grated nutmeg, or a spoonful of fruit juice and whipped cream added to the egg-nog will improve the taste very materially.
EGGS PLAIN.
Eggs can be taken by breaking them one at a time into a glass and swallowing them whole. Four or five eggs used in this manner constitute a good and healthful meal, and are especially recommended for those desiring to gain in flesh.
BEATEN EGGS.
Two eggs lightly beaten, to which may be added a little lemon juice and cream, make an excellent beverage—one that combines with all other foods.
WHIPPED EGGS.
Break into a small soup bowl two or three eggs. Whip to a froth. Add to this any fruit juice desired. This should be eaten with other foods which require mastication.
EGG CREAM.
Whip the whites of two eggs until quite stiff, adding to this one glass of rich milk for a beverage.
Cream can be used instead of milk, whipped lightly with the eggs, which makes a most delicious cream to use over fruits.
Note:—The whites of eggs mixed with cream or rich milk make one of the most nourishing and easily assimilated foods known. It is especially recommended for those suffering from rheumatism or stiffness and sluggishness when arising in the morning. It is also recommended to those desiring to gain in weight. From one to two dozen eggs can be taken daily, together with two to three quarts of milk.
ORANGE EGG.
Separate the white and yolk, whipping each to a stiff froth, add slowly to the yolk the juice of one sweet orange whipping continuously, then add the beaten white, whipping it all to a creamy froth.
The proportion is one medium size orange to each egg.
Serve as egg-nog.
CEREALS.
The popular belief is that cereals cannot be eaten without cooking. This opinion is the result of following precedent,—of accepting “that which is as true.” Cereals are best just before they have ripened and hardened, when they are soft and full of water. This condition can be partially brought about again by soaking them in pure water or milk. The common theory that the stomach is unable to digest uncooked cereal starch is altogether wrong, as can be easily demonstrated by any one who will thoroughly masticate the uncooked cereal. Making the cook stove do what the stomach ought to do is depriving this member of its rights and its exercise,—depriving it of what nature intended it to do, and the penalty is weakness, just as it would be with any other unused part of the anatomy.
OAT GROATS.
Take quantity sufficient for two or three days, soak seven or eight hours in lukewarm water, or until sufficiently softened, drain thoroughly, and serve with thick cream. Salt a little if desired. A dash of grated nuts may be added, which will make a most palatable dish and add much to their value and vitalizing properties.
WHOLE WHEAT.
Put quantity desired for use in a deep vessel, and cover with warm water. Keep in a warm place. Allow to stand twenty-four hours and longer if desired very soft. Drain thoroughly. It will be found sufficiently softened to be easily masticated and eaten with nuts. This makes probably the most nutritious dish of all the cereal family. A very little salt may be added.
FLAKED OATS OR FLAKED WHEAT.
Put an amount sufficient for several days’ supply into a deep vessel. Add enough warm water to hardly cover. After standing a few hours stir well, so as to thoroughly moisten the top portion. This in a short time will be found ready for use. A very little salt can be used. This can be served with cream, strained honey, ground nuts, or any two of these or a combination of all.
FLAKED WHEAT DRY.
Flaked wheat is a most delicious dish served dry and eaten with either cream, olive oil or honey.
CHRISTIAN’S COMBINATION CEREAL.
This is a combination of several Cereals, especially prepared and so proportioned as to level or balance all the nutritive elements contained in grains.
It can be used and prepared the same as flaked oats or wheat.
UNFIRED BREAD.
Bread forms a very important part of the uncooked menu, but its production is not practical in the home where this book is intended to be of greatest use, as it requires special machinery for flaking and grinding the different grains and nuts of which it is made. It also requires a special electric light oven for drying during the winter when the rays of the sun cannot be utilized.
Note:—It has recently been shown by experiments made in Washington that both the light and heat from the incandescent electric lamp contain nearly all the properties of sunlight and will delegate to vegetation an abundance of chlorophyl (green) the same as natural sunshine.
To meet conditions that exist we make an exception here and give two recipes for bread that requires cooking, but is unfermented.
UNLEAVENED GEMS.
Put three cups of whole wheat flour in a bowl or pan, two cups full of ice cold water, a little salt, and a tablespoonful of melted butter or cream. Beat and stir. Take up on a spoon and work all the air possible into the batter by vigorous beating two or three minutes in the open air. It will probably need some additional water after the lumps are out. Then beat again until it bubbles. Have gem pans and oven very hot and pans well oiled. Put batter into pans and bake quickly.
UNLEAVENED HYGEIA GEMS.
Whip one egg to a creamy froth to which add three cups of ice cold milk, a pinch of salt, and three heaping cups of Christian’s Combination Cereal Meal, or enough to make into a batter. Stir into this a small piece of melted butter and place in very hot gem or muffin pans oiled with butter and bake in a very hot oven. This will make about one dozen gems.
This bread can be made extremely delicious by omitting the butter and adding one-half cup of grated protoid nuts to the ingredients above named.
Note:—Cooked bread has become such an universal article of diet and modern milling and bolting processes have so perverted and changed the nutritive value of the Natural grain that we therefore have prepared this special meal, making an exception in this case, and give the above recipe for making a perfectly pure, delicious and wholesome article of unfermented bread.
Note:—The raising and lightness of all unleavened bread depends entirely upon the difference in temperature between the batter and the oven. If the batter is made ice cold and aerated well in mixing, and placed immediately in a very hot oven, the expansion of the air contained in the batter caused by heating will raise the bread, making it as light as if made with baking powder.
SANDWICHES.
The sandwich has become a part of the traveler’s bill-of-fare. The few recipes given here are only suggestive of the combinations that can be made in elementary foods.
APPLE AND NUT SANDWICHES.
Cut apples into very thin slices and lay between unfired wafers. Slice Brazil nuts and place a layer of nuts over the apples.
LETTUCE AND CHEESE SANDWICH.
Spread unfired bread thickly with fresh Philadelphia cheese and lay on this a crisp lettuce leaf that has been dipped in salad dressing. Keep in ice box until ready to serve.
CHEESE AND DATE SANDWICH.
Spread the unfired cracker with Philadelphia cream cheese, then a layer of date butter, and cover the other piece of bread with cream cheese also, and press both firmly together.
Fig butter and unfired crackers also make nice sandwiches.
CREAM CHEESE SANDWICH.
Spread the cheese between unfired wafers, making the cheese as thick as the wafer.
RIPE OLIVE SANDWICH.
Remove the pits from the olives, chop fine with nuts and place between the unfired wafers.
CHIPPED BEEF SANDWICHES.
Spread sweet butter or cream cheese on unfired wafers, placing a layer of chipped beef between the wafers.
This makes a very delicious sandwich.
ANCHOVY SANDWICH.
Soak the anchovies for an hour or two. Then remove bones and chop fine with tender pieces of celery. Cover unfired wafers with sweet butter, spread this between, and serve on a dish garnished with parsley.
RAW BEEF SANDWICH.
After scraping the raw beef, season it with salt and pepper and spread between unfired wafers.
NUTS.
Nuts average from 50 to 70 per cent. fat and from 15 to 33 per cent. proteids. They are, therefore, measured by their chemical food values, the natural substitute for meats, to say nothing of their superiority in purity and cleanliness. They may constitute a part of every elementary meal.
The preparation of nuts requires no recipes. They compose, however, a part of many dishes, recipes for which are given, and into which they are put in some form owing to their delicious flavor when mixed with other foods and their high nutritive value.
FOR BLANCHING ALMONDS.
Soak almonds over night, or seven or eight hours, in cold fresh water. The covering will be easily removed and they will have become very crisp and edible. The old method of blanching almonds has always been to emerse them in boiling water, which cooks and toughens the nut, making it very difficult both of mastication and digestion.
SALAD DRESSINGS.
The objection to nearly all salad dressings is that they contain either vinegar, or chemical acids. These condiments set up immediate fermentation when mixed with cereal starch, which is contained in bread and other cereal foods eaten at the same time, and hyperpepsia (sour stomach) is the natural result.
HYGIA SALAD DRESSING.
2 Eggs,
1 cup Whipped Cream,
¹⁄₂ Lemon,
Sugar,
2 tablespoonfuls Olive Oil,
Salt.
To the yolks of the eggs, beaten very stiff, add the oil and juice of the lemon very slowly, beating hard all the while, until it has all been added and is quite thick. Then add the beaten white of eggs, salt and sugar to taste, and last, one cup of whipped cream; whip all together until very stiff and set on ice until ready to serve.
WHIPPED CREAM FOR SALAD DRESSING.
Place in a soup bowl one cup of very thick cream. Whip with Dover egg beater until very stiff. Add to this two teaspoonfuls of powdered sugar. Beat thoroughly again. This makes a very delicious dressing for all sweet fruit salads. If very heavy cream cannot be procured, add to it the stiffly beaten white of an egg.
SALADS.
In living upon uncooked foods, vegetable salads become absolutely necessary. The elementary bill of fare cannot be balanced without a certain per cent. of chlorophyl, which is only obtainable in green plants. All green vegetables are also rich in organic mineral salts, which is one of the most necessary articles in vegetable nutrition. In addition to these material values, they are highly ornamental, and no dinner is complete without them.
BANANA SALAD.
Oranges,
Pecans,
White Grapes,
Bananas.
A strip of the peel of a nice large banana may be turned back, and most of the pulp carefully scooped out. To fill the space left by the removal of the pulp prepare a mixture of thinly sliced banana, shredded orange or grape fruit, seeded white grapes and a few Pecan meats in small pieces. In their season, cherries may be added. Mix all this well in a salad bowl, with whipped cream, and fill banana peel. Serve on lettuce leaf.
CHERRY SALAD.
Cherries,
Apples,
Lettuce,
Whipped Cream.
Stone nice, ripe sweet cherries, cut equal quantity of sweet apple with it, then serve on crisp lettuce leaves with whipped cream.
FRUIT SALAD.
Lettuce,
Dates,
A few Malaga Grapes,
2 Bananas,
1 Orange,
Pecan Meats,
Whipped Cream.
Cut the bananas, oranges, dates and grapes all into small pieces. Serve on lettuce leaf with a few pecans, or some kind of nuts, and a spoonful of whipped cream. This makes a very beautiful dish as well as delicious.
GRAPE FRUIT SALAD.
Lettuce,
Grape Fruit,
Salad Dressing.
Remove the seeds or center of grape fruit with a sharp knife. Cut the edible portion into small bits and serve on lettuce leaf with salad dressing. Makes a very dainty salad.
ORANGE AND APPLE SALAD.
1 Apple,
2 Oranges,
Lettuce,
Ground Nuts,
Salad Dressing.
Cut in small pieces the orange and apple. Serve on a lettuce leaf with a dash of ground nuts and oil or salad dressing.
APPLE SALAD.
6 Apples,
1 head of Lettuce,
Celery,
Dressing.
Take six good-sized tart apples, pare them carefully, and scoop out a good portion of the inside. Fill this cavity with finely chopped, tender celery and ground nuts. Serve on lettuce leaf with salad dressing or whipped cream.
PINEAPPLE SALAD.
Pineapple,
Strawberries,
Lettuce.
Cut pineapple in small pieces. Wash tender leaves of lettuce and spread pineapple on them, with very ripe strawberries over the pineapple. Serve with salad dressing.
CHEESE EGGS.
Cream Cheese,
Lettuce,
Milk or Cream,
Olives,
Blanched Almonds,
Radishes.
Moisten slightly cream cheese with milk or cream. Mould cheese around blanched almond the size of robin’s egg. Arrange in nest of lettuce leaves and garnish with ripe olives and tuliped radishes.
APPLES—CRESS SALAD.
Cress,
Pecan Nuts,
Apple,
Hygia Dressing.
Wash thoroughly water cress, placing it in salad bowl. Cover with thinly sliced tart apple, placing pecan meats over this, and cover with Hygia dressing.
CRESS AND CABBAGE SALAD.
Cabbage,
Radishes,
Water Cress,
Hygia Dressing.
Line salad bowl with finely sliced cabbage. Cover this with water cress, and so on, until bowl is filled. Decorate with tuliped radishes, and cover with dressing.
ASPARAGUS SALAD.
Cress,
Tomatoes,
Asparagus Tips,
Hygia Dressing.
Cover platter with water cress, cover cress with thinly sliced tomatoes and asparagus tips, cover this lightly with Hygia dressing and serve.
NASTURTIUM SALAD.
Shred a head of lettuce, mingle with it a quantity of nasturtium leaves. Wash both thoroughly, place in a salad bowl and dot with nasturtium flowers. Serve with dressing.
CUCUMBER SALAD.
Cucumbers,
Onions,
Lettuce,
Oil or Dressing.
Slice cucumbers and onions, serve on lettuce leaf with oil or dressing.
VEGETABLE SALAD.
1 small Carrot,
A little Cabbage,
A small piece of Green Pepper,
A few Radishes,
1 White Turnip,
1 small Onion,
A little Celery,
Lettuce,
Salad Dressing.
Grind or chop fine all vegetables. Serve on lettuce leaf with salad dressing.
SPINACH SALAD.
Spinach,
Mint,
Onions,
Dressing.
Take a quart of young, tender spinach leaves with young onions and a sprig of mint. Cut up fine and serve with salad dressing.
NUT SALAD.
Nuts,
Lettuce,
Cucumbers,
Dressing.
Wash nice, crisp lettuce leaves. Place over them ground nuts (pecan meats preferred) and finely cut fresh cucumbers, and serve with salad dressing or olive oil.
CRESS AND CELERY SALAD.
Take equal parts of water cress and tender celery stalks cut fine. Mix in a salad bowl and serve with Hygia dressing.
CELERY AND BRAZIL NUT SALAD.
Brazil Nuts,
Celery Hearts,
Hygia Dressing.
Cut in very thin slices ¹⁄₂ pound large Brazil nuts. Prepare in the same manner four or five very crisp celery hearts. Mix and salt to taste. Dress this with a few white leaves of celery. Serve with or without dressing.
MEXICAN SALAD.
Tomatoes,
Olives,
Peppers,
Dressing.
Peel and slice four good-sized tomatoes. Seed and chop fine one small green pepper. Arrange these on lettuce leaves in a salad bowl. Stone and slice a dozen olives and mix them with the salad and serve with oil or dressing.
STUFFED TOMATOES.
Tomatoes,
Green Peppers,
Parsley,
Lettuce,
Onions,
Cabbage,
Cucumbers,
Flaked Wheat.
Remove the center from tomatoes, chop fine with a few sprigs of parsley, one small onion, one cucumber, a little green pepper, cabbage or celery, and add enough flaked wheat to thicken or make stiff; and stuff the tomato shells. Serve on a lettuce leaf with salad dressing.
ASSORTED SALAD.
Lettuce,
Green Onions,
Cucumbers,
Parsley,
Radishes,
Chipped Beef.
Wash clean two large heads of white lettuce, taking care to not break the leaves; peel and slice thinly two cucumbers of medium size. Put this in a bowl with teaspoonful of salt and a few lumps of ice for an hour before using. Peel and slice a few large-sized radishes. Decorate this with very small radishes. Leave in ice water until ready to use. Slice one small green onion, a little parsley chopped fine, and a few strips of chipped beef cut very fine. Arrange these nicely upon a lettuce leaf and serve with dressing.
ENDIVE WITH WINTER SALAD.
Water Cress,
Celery,
1 Beet,
Endive,
Hygia Dressing.
A wholesome dish of salad may be made in winter by the aid of this plant. Only a little cress, celery and a small beet chopped fine makes a delicious salad served on the crisp blanched leaves of the endive. Serve with Hygia dressing.
ARTICHOKE SALAD.
Lettuce,
Artichokes,
Hygia Dressing.
Wash thoroughly and quarter some very young artichokes. Serve on a lettuce leaf with Hygia dressing or olive oil.
STUFFED PEPPERS.
Cabbage,
Green Peppers,
Celery,
Tomatoes,
Onions,
Lettuce,
Salad Dressing.
Take a little celery, cabbage, onions, a few green pepper seeds, a little fresh tomato, chopped fine, salt to taste. Stuff the peppers with this and serve on red cabbage leaves or lettuce, with salad dressing.
TOMATO AND CUCUMBER SALAD.
Tomatoes,
Onions,
Cucumbers,
Dressing.
Slice tomatoes, cucumbers, and onions, serve on lettuce leaf with dressing.
TOMATO SALAD.
Tomatoes,
Lettuce,
Oil or Dressing.
Take small tomatoes, skin and serve whole on lettuce leaf, or a few slices of cucumbers laid around the tomato are very ornamental.
CELERY AND RADISH SALAD.
Celery,
Radishes,
Dressing.
Cut crisp, well blanched celery into half-inch lengths, and heap it in a salad bowl. Border it with small tuliped radishes and white celery leaves. Serve with dressing.
DANDELION SALAD.
1 pint of Dandelion,
1 pint of Water Cress,
3 Green Onions,
Salt,
Oil or Dressing.
Dandelion makes a very wholesome and refreshing spring tonic. After it is carefully washed, place dandelion, water cresses and the onions sliced in a salad bowl, salt and serve with oil or dressing.
STUFFED CUCUMBERS.
Cucumbers,
Lettuce,
Cream Cheese,
Tomato,
Dressing.
Cut an eighth or quarter from the cucumber, scoop out the inside, and cut this and tomato in small bits and mix the two with salad dressing. Return to the shell and put each cucumber on a plate, by itself, on lettuce leaf. Small round balls of cream cheese make a nice decoration and add a nice flavor to this.
TOMATO AND WATER CRESS SALAD.
Tomatoes,
Water Cress,
Salad Dressing.
Take equal parts of peeled, sliced tomatoes, and water cress (after it has been thoroughly washed), put each in a separate bowl with the salad dressing. Let it stand five minutes, then mix well together and serve.
CELERY SALAD.
Celery,
Sweet Apples,
Pecan Meats,
Oil or Dressing.
Cut the tender white stalks of celery in small bits. Add the apple chopped fine, and a few pecan meats on top. Serve on lettuce leaf with oil or dressing.
ANCHOVY SALAD.
Anchovies,
Lettuce,
Onions,
Cabbage,
Tomatoes,
Parsley,
Hygia Salad Dressing.
Soak for 20 or 30 minutes, wash and clean three or four anchovies, remove bones, fins, heads and tails. Cover bottom of platter with tender lettuce leaves.
Cut in small bits two fresh tomatoes, three or four young onions, a little cabbage and parsley. Mound this on platter, pouring over it some Hygia dressing. Cover mound with anchovies. Then garnish with quartered lemon and serve. Herring can be used instead of anchovies. See recipe for “Hygia Salad Dressing.”
This is intended to be served at the beginning of the meal as the first course.
SMOKED HERRING SALAD.
Lettuce,
Tomatoes,
Herring,
Dressing.
Put the crisp leaves of a head of lettuce in a salad bowl. Soak two smoked herrings until tender. Remove skin and bones, chop fine and mix with the lettuce. Pour over this a salad dressing and garnish with quartered tomatoes.
FRUIT AND FRUIT DISHES.
Fruits are the bouquet of all edible things. They are to the table what color is to the landscape. Aside from their nutritive value, they satisfy the vision, they appeal to all who love the beautiful, they seem to invite us to bite them.
One of the most beautiful things in the world is a pyramid of ripe and luscious fruits.
SNOWFRUIT.
Apples,
Sugar,
Cocoanut,
Whipped Cream.
Slice apples, peaches or pears, and scatter between the layers fresh-grated cocoanut and sugar. Berries of any kind may be used instead of larger fruit. Frost the top lightly with cocoanut and sugar. Eat with or without whipped cream.
CRUSHED STRAWBERRIES.
Where strawberries are small or inferior in appearance they may be crushed, sweetened and mixed with the beaten whites of two or three eggs. Berries and eggs should first be thoroughly chilled on ice, then served as soon as mixed.
STRAWBERRIES AND ORANGES.
Cover a quart of ripe strawberries with powdered sugar. Pour over them half a teacupful of orange juice and serve at once. This is very delicious.
STRAWBERRIES AND WHIPPED CREAM.
Select nice, ripe, sweet berries, wash thoroughly, then cap and put first a layer of berries, then powdered sugar, until the dish is filled, and cover with whipped cream; beaten together with the whites of two eggs and a spoonful of powdered sugar.
PEARS AND CREAM.
Take ripe, mellow pears. Peel and slice them, and sprinkle lightly with powdered sugar. Just before serving add a spoonful of whipped cream to each dish.
PEACH AND APPLE MUXIT.
Mellow Apples,
Ripe Peaches,
Ground Nuts.
Slice very thinly mellow apples. Put in a salad bowl. Crush half as many very ripe peaches which mix with whipped cream. Cover apples with this and serve. A few ground nuts can be added with marked improvement in nutritive value.
FRUIT MEDLEY.
Cut a hole in the stem end of an orange large enough to admit a spoon, and after the inside is taken out fill the orange with small bits of pineapple, bananas, oranges, apples, raisins, but before serving, grape or fruit juice of any kind poured over it will improve it. Sugar may be added if desired.
FRUIT DESSERT.
Oranges,
Cocoanut,
Whipped Cream.
Cut sweet oranges in small pieces, grate the cocoanut; put a layer of each until the dish is well filled, and cover with whipped cream.
AMBROSIA.
Oranges,
Malaga Grapes,
Bananas,
Cocoanut,
Dates,
Pineapple,
Nuts.
Slice bananas and cut in small pieces the other fruits, removing the seeds from grapes. Put a layer of each until the dish is filled. Then cover the top well with grated cocoanut, and a few nut meats.
BANANAS AND CREAM.
There is nothing more nutritious and delicious than a very ripe banana sliced with dates and nuts and served with thick cream.
FIG BUTTER.
Select nice fresh figs and grind them. This makes a delicious butter. Served with unfired wafers and cream cheese is very delicious.
DATE AND NUT BUTTER.
Dates and nuts ground together make a very delicious butter or paste.
SNOW PUDDING.
Jelly Powder,
6 Eggs,
Cream.
Prepare one package of jelly powder. Then take the whites of six eggs stiffly beaten, and thoroughly beat into the jelly when partly cool. Set on ice until ready to serve. Serve with thick cream.
GRAPE TRIFLE.
Grapes,
Vanilla,
Sugar,
Cream.
Put through a sieve two pounds ripe grapes; add sugar to taste. Put into a glass dish and cover with whipped cream flavored with vanilla. Serve very cold.
ALMOND CUSTARD.
¹⁄₂ box Jelly Powder,
4 tablespoons Sugar,
1 pint Rich Milk,
1 tablespoon Bitter Almond,
2 Eggs,
1 cup Whipped Cream.
Prepare jelly powder. Then dissolve in one pint of warm, rich milk. Add two well-beaten eggs, one tablespoon of sugar and one tablespoon extract of bitter almond; to this add one cup of whipped cream, and beat lightly. Pour into a deep glass dish, and when set place a few blanched almonds or pecans over the top and serve.
FRUIT AND NUT MEDLEY.
Bananas,
Oranges,
Pineapples,
Dates,
Pecans.
Slice bananas, cut oranges and pineapple in small pieces. Take the stones out of dates and put a layer of each until the dish is filled, and a few nut meats on top. This makes a very pretty and delicious dish.
LEMON TRIFLE.
Lemons,
Grape Juice,
Sugar,
Cream,
Nutmeg.
Two lemons, juice of both and grated rind of one, a scant cup of sugar, 1 cup grape juice, 1 pint of cream, whipped stiff and sweetened, a little nutmeg. Strain the lemon before adding the grape juice and nutmeg. Whip gradually into the whipped cream. Serve in glasses. Soon after it is made it should be eaten.
A SIMPLE DESSERT.
Eggs,
Peaches,
Sugar,
Dates,
Cream.
Beat the whites of six eggs into a very stiff froth, then add gradually 6 tablespoonfuls powdered sugar, beating at least 15 minutes. Then beat in one heaping tablespoonful of fresh peaches (mashed) and as many seedless raisins or dates cut fine. Serve with thick cream.
FRUIT AND NUT CUSTARD.
1 pint Milk,
2 oz. Sugar,
2 oz. Grape Juice,
Protoid nuts and Raisins,
Dessertspoonful Liquid Rennet.
Add grape juice, rennet and sugar to the milk, lukewarm. Put nuts and raisins in custard cups. Pour the milk and combination over it. Allow to cool. Serve with whipped cream.
APPLE FROST.
1 Cup of Cream,
1 Lemon,
5 Eggs,
4 Apples (grated),
Jelly Powder.
Beat cream stiff, sweeten to taste. The whites of eggs beaten lightly, to which add the juice of lemon, whip slowly into this the cream. Have prepared three tablespoonfuls of jelly powder and when nearly cooled mix all together, beating thoroughly.
APPLE SNOW.
Peel and grate six nice apples, not too tart, and add the well-whipped whites of three eggs; sweeten to taste. Beat well until it is thoroughly mixed. Flavor with vanilla and serve with sweet cream. Tahlman sweet apples preferred.
APPLES WITH OLIVE OIL.
Peel a ripe apple, cut in eighths or sixteenths, place in a sauce dish and pour over it a few spoonfuls of olive oil. This, eaten with nuts, makes a delicious breakfast.
APPLES.
The acid of apples is among the most healthful of substances taken into the human stomach. It rouses the action of the liver when torpid, and thus enables it to eliminate and throw off the germs of bilious disorders and those of other diseases arising from slow blood poison. They must also be classed as among the most important and valuable of the vegetable growths, especially for that class who work with the brain.
ORANGES ICED.
These make a very ornamental dish, and can be used for decorations. About eight fine sweet oranges should be peeled and quartered, and a soft icing made of two pounds of powdered sugar and the white of ten eggs. Each section should be thoroughly dipped until covered with icing, and then strung on a thread and suspended in the oven or sunshine to dry. Care should be taken not to have enough heat to brown them, and if not thoroughly covered they should be redipped. This is a very delicious and novel dish.
RASPBERRIES ICED.
Beat the white of one egg and stir in with it two tablespoonfuls of cold water. Immerse in this the raspberries one by one; drain and roll them in finely powdered and sifted sugar. Lay them on paper to dry, and arrange them with other fruits in a dessert dish. Time to dry, six or eight hours.
CURRANTS (No. 1.)
Mash a large cupful of ripe currants, squeeze through a cloth strainer, sweeten the expressed juice, and pour over a dish of whole currants. Serve very cold.
CURRANTS (No. 2.)
Select large bunches of ripe currants, dip in frothed white of egg, roll in powdered sugar and serve on the stem. This makes a beautiful table decoration.
PINEAPPLE.
(To Cut for Serving.)
Pare a pineapple so that the fruit shall be wasted as little as possible, and in order to do this notch it, in and out, and carefully remove all the specks and eyes. Pick the fruit from the core with a silver fork in pieces as large as a bean or shred it on a slaw cutter. Place in a dish and set on ice until wanted.
PINEAPPLE.
(Served Whole.)
Where the pineapple is very fine and ripe it may be brought to the table whole. It is a pretty dish, and can be served by digging out the eyes with a cheese scoop or pointed spoon. The sections will be found to run clear to the center and will split as easily as those of an orange. Pineapple thus served should be eaten by holding it in the hand.
ORANGE BASKETS.
Cut as many oranges as will be required, leaving the peel whole for the baskets, and a strip half an inch wide for the handles. Remove the pulp and juice and use the juice in making orange jelly. When ready to serve put a spoonful of whipped cream over the jelly in each basket. Serve in a box lined with orange or laurel leaves.
GRAPE FRUIT.
This fruit possesses great medicinal property, and is gaining in popularity every year.
To prepare for the table, they should be cut in half, removing the hard pith and the seeds in the center. Fill the cavity and sprinkle the surface with powdered sugar, pouring over each half a tablespoonful of grape juice. This should be allowed to stand an hour before using.
The abundant acid and slightly bitter flavor of this fruit serves to quench thirst, and it is regarded by many as a sovereign remedy for biliousness. It is undoubtedly one of the best liver tonics in the fruit kingdom; better results will be obtained by not diluting it with sugar.
THE GUAVA.
This tropical or semi-tropical shrub yields an important dessert fruit. It is, however, known to the inhabitants of the cooler zones only through guava jelly—a rich, conserve imported from the West Indies. The guava is cultivated in Florida, but the manufacture of guava is chiefly confined to the West Indies.
TO KEEP LEMONS.
Lemons may be kept for a time by running a string through the nibs and hanging in a dry place.
MELONS.
Of all the fruits that grow in the balmy clime of the South there is none so much appreciated as the watermelon. While the watermelon contains over 90 per cent. water, it also contains 10 per cent. of carbohydrates, and other valuable food properties.
We have given no recipes for the preparation of this, for the very obvious reason that it needs none.
Those who have consumed the watermelon only in diningrooms and fashionable cafés know but little about the enjoyment there is in disposing of this article in the good old Southern way. They should see two Southern cornfield “niggers” on a hot summer’s day, making for the shade of a mulberry tree, laden with two large “millions” each, and watch them go after the luscious contents of this fruit without knife, fork, or spoon. This scene might whet up the imagination of the æsthetic cityite until he perhaps could gain some information as to how to eat and form some vague estimate of the pleasure of consuming a melon as the Asiatics did a thousand or two years ago.
The watermelon, cantaloupe and muskmelon compose a triad of the best fruits known.
Their virtue consists largely in the fact that they contain large quantities of pure non-acid distilled water and much fruit sugar, which stimulates the activity of all the digestive organs.
EVAPORATED FRUITS.
The process of evaporation is merely the taking from fruits enough water to keep them from decay. Therefore, in preparing them for the table, all that is necessary is to restore to them the water. This can be done by soaking them in pure spring water, preferably water that has been distilled. This will give the nearest approach to ripe fresh fruit that can be secured out of season. Cooking totally destroys and takes from fruit its life and freshness.
PRUNES.
Take a quantity sufficient for two or three days, wash thoroughly, put in a deep vessel or pitcher, adding just enough lukewarm water to cover. Let them stand over night. They will be found thoroughly softened. The peeling can be easily removed. Then serve with thick cream. This will be found to be a delicious and healthful breakfast dish. The juice or syrup should not be poured off; the unused portion can be left in the vessel from 48 to 60 hours without injuring, if kept in a cool place. The large fancy variety, running from twenty to thirty per pound, are much better for preparing in this manner.
PEACHES AND APRICOTS.
Take quantity desired. Place in deep vessel. Lay upon them a light weight, and add a small quantity of water, not quite enough to cover. Let stand six or eight hours. Then remove fruit to another vessel. Take a few pieces of same, remove the peeling and reduce to a pulp. Add this to water in which fruit was soaked. Pour this over the soaked fruit and serve.
Recipe No. 2.—Prepare same as recipe No. 1, only mix a few seeded raisins with the fruit. This will furnish a delicious sweetening without the use of cane sugar, which is not recommended to use with acid fruits.
The method employed in the foregoing recipes can be applied to all evaporated fruits.
EVAPORATED APPLES WITH RAISINS.
Take the quantity of dried or evaporated apples desired, and about half as many seeded raisins as apples. Wash apples thoroughly, mix raisins with apples in a deep vessel, and hardly cover with warm water. Let stand over night, when they will be ready to serve.
NUT-FIG MARMALADE.
Cover a small platter with ground figs, one-quarter inch thick. Cover this with a layer of blanched, sliced Brazil nuts, about one-eighth inch thick, then a layer of seeded dates. Over this place a layer of pecan meats, then another layer of ground figs, and cover this with sliced Brazil nuts. Press firmly together and slice with sharp knife. This is very delicious served plain with whipped cream.
STUFFED PRUNES.
Soak prunes until soft. Remove pits and stuff with nut-meats.
STUFFED DATES.
Select whole, firm dates, wash and remove stone and fill cavities with any kind of nuts desired or with cream cheese. Pack firmly and allow to dry before using.
PRUNE DESSERT.
Soak the prunes seven to eight hours, remove pits and chop fine; cover bottom of pudding dish with prunes, over this a layer of ground nuts, alternate layers until dish is nearly filled. Cover with the beaten whites of the eggs, a little lemon juice and powdered sugar beaten very stiff; dot with pecan nuts and serve.
CHEESE AND JUNKET.
JUNKET.
Into a quart of milk stir two tablespoonfuls of powdered sugar, a teaspoonful of liquid rennet. In a warm room the milk will soon become “set” like a custard, when it must be put on the ice until needed. Serve with sugar and cream from the same bowl in which it was formed. Any kind of fresh fruit may be added to the junket before it has entirely congealed and a portion of fruit given with each service.
CLABBER.
Is nothing more than milk which has soured and turned or thickened until it is of the consistency of baked custard. It should then be set on ice, or in a cool place and not sent to the table until ready to use. Some individuals prefer this as a relish just as it is, but most people use sugar, cream and grated nutmeg. The milk may be put in a glass bowl before it turns. As a diet, however, better results will be obtained by using it without sweetening or flavoring.
CREAM CHEESE.
Take thick cream and tie it in a wet cloth. Stir a teaspoonful of salt into every pint of cream. Hang it in a cool airy place for three or four days to drain. Then turn it into a clean cloth, which must be put into a mold and under a weight for about twenty-four hours longer, when it will be fit for use.
CREAM CHEESE AND NUTS.
Cover a layer of cream cheese with dates sliced thin, and on that, a layer of pecan nuts or sliced Brazil nuts, taking care that the nuts form the top layer. Serve very cold.
CAKE, PUDDINGS AND PIES.
FIG AND NUT CAKE.
Figs,
Nuts,
Dates,
Cocoanut.
Make a layer each of ground figs, grated protoid nuts, dates cut in halves with stones removed, and grated cocoanut. Continue building these layers until the cake is of the thickness desired, finishing with the cocoanut; decorate with crystallized cherries and nut meats.
SWEET POTATO PUDDING.
Sweet Potatoes,
Eggs,
Cream,
Nutmeg,
Sugar,
Gelatine,
Milk.
Grate potatoes on a large grater and then drain on a sieve. To six heaping teaspoonfuls of potato add two of cream, two of sugar, yolk and beaten white of one egg, nutmeg or vanilla extract. Prepare heaping teaspoonful of jelly powder. Add to mixture and set in cold place. Turn out of mold and serve with cream.
CHERRY PIE.
Flaked Wheat,
Cherries,
Milk,
Whipped Cream.
Take enough flaked wheat to make the crust. Add a little salt. Put in just enough milk to moisten thoroughly. Let stand two or three hours. Butter the tin to prevent sticking, spread the wheat over the pan, the same as pie dough. Then set in a warm place—probably on the shelf over the stove—until thoroughly dry. Take out cherry pits, add sugar, spread the cherries over the crust, then (for meringue) a layer of whipped cream. If made properly it makes a delicious pie. In the winter evaporated cherries may be used if they are soaked over night in just enough water to cover.
PEACH PIE.
Flaked Wheat,
Eggs,
Peaches,
Whipped Cream.
Make crust same as cherry pie. Either fresh or evaporated peaches can be used. Put the fruit through a colander, add sugar to taste, mix well, spread on crust, then spread a meringue made of the whites of two eggs and a little sugar beaten very stiff. Pies made of sweet fruit should have meringue made of whipped cream.
PRUNE PIE.
Flaked Wheat,
Sugar,
Prunes,
2 Eggs.
Make crust same as cherry pie. Soak prunes until very soft. Drain off all water. Take out pits, mash through a colander, add a little sugar. Spread on the shell, cover with meringue, made of the whites of two eggs and a little sugar beaten quite stiff or with whipped cream.
JELLIES.
Owing to the fact that there are so many gelatine and jelly preparations on the market that are inferior, adulterated and harmful as food, it becomes necessary, for the guidance of our readers, to indicate some particular kind that investigation has proven to be pure and wholesome. We therefore, on account of its purity and simplicity in preparation, recommend and refer in the following recipes to a jelly powder known as “Bro-man-gel-on.” In the recipes it will be known as jelly powder.
STRAWBERRY SPONGE.
Bro-man-gel-on,
Eggs,
Berries.
Dissolve one box Bro-man-gel-on Jelly Powder (lemon flavor) in one pint of hot water. Set aside to cool. When it begins to harden, whip the whites of three eggs stiff, and beat into jelly, a little at a time, until you have a smooth sponge. Then stir in half a pint of fresh, firm berries; turn all into a mold and set on the ice for a couple of hours. Serve with thick cream.
STRAWBERRIES IN JELLY.
Jelly Powder (1 box),
Berries (¹⁄₂ pint),
Whipped Cream.
Dissolve one package of jelly powder (lemon flavor) in one pint of hot water. Set aside to cool. When it begins to form, arrange the berries in regular order in the bottom of a mold. Wet with water. Pour the jelly in upon them and set all on ice until jelly is cold and hard. Turn out on platter and decorate with whipped cream.
STRAWBERRY JELLY.
Berries,
Sugar,
Jelly Powder,
Whipped Cream.
Wash and cap one pint of ripe, sweet berries, add one-half cup sugar, and let stand an hour. Dissolve one package of jelly powder in one pint of hot water, and when it begins to thicken add the sweetened strawberries. Pour this in cake pan with tube and set on ice until firm. Then turn out on platter and serve with whipped cream. It makes a pretty dish to fill the cavity with cream.
STRAWBERRY ICE CREAM.
Jelly Powder,
Berries,
Sugar,
Cream.
Prepare one package of strawberry jelly powder. Add to this one-half cup of sugar. When it begins to thicken, place in a freezer, and when partly frozen add one pint of thick cream and freeze like any other ice cream. The individual dishes may be decorated with fresh ripe berries, or slices of very ripe bananas.
STRAWBERRY FOAM.
Berries,
Jelly Powder,
Sugar,
Lemon,
Whipped Cream.
Sprinkle one-third pint of capped strawberries with sugar and set them aside in this for an hour, when the juice will be found to run freely. Press the berries through a sieve and extract all the juice. Have ready one box of jelly powder dissolved in hot water, and when cool, stir in the strawberry juice and the juice of one lemon; when it begins to thicken beat into a half pint of whipped cream. Set on the ice until thoroughly chilled.
PEACH JELLY.
Peaches,
Jelly Powder,
Cream.
Place in glass dish halves of very ripe peaches. Dissolve one package of Bro-man-gel-on in hot water; set aside, and when it begins to thicken pour over the peaches. Put in a cool place. Serve with plain or whipped cream.
ORANGE CUPS.
Oranges,
Bro-man-gel-on,
Nuts,
Whipped Cream.
Dissolve one package of jelly powder in one-half pint hot water. When thoroughly dissolved add one-half pint of orange juice, and when beginning to thicken add one-half pint of English walnuts or pecans. Pour in small after-dinner coffee cups and set away to harden. Have ready cups made of oranges by quartering the peel and scooping out the centre. When ready to serve, take jelly from molds, turn into orange cups, and serve with whipped cream.
APPLE SNOW.
Jelly Powder,
Eggs,
Apples,
Sugar.
One grated sweet apple, white of one egg beaten stiff, and sugar to taste. Beat all until quite firm and fill glasses.
JELLY FOR SNOW.
Dissolve one package of jelly powder. When cool pour in wine glasses filling them three-quarters full. When hard, fill glasses with snow.
GRAPE JELLY.
Bro-man-gel-on,
Grapes,
Whipped Cream.
Dissolve one package of jelly powder. When cool add one-half pint of sweetened whipped cream and one-quarter pound of Malaga grapes (seeded). Beat slowly until this begins to stiffen. Place in a mold until hard. Serve with thick cream.
ICE CREAM WITH JELLY.
Ice Cream,
Fruit,
Jelly Powder,
Ice and Salt.
Take one quart of plain ice cream. Then fill a round vessel or mold, holding about one quart, with cream, leaving a hole in the centre. Have prepared one package of jelly powder, flavor with any fruit desired, and fill the centre of ice cream. Place cover on mold, pack in ice and salt. When ready to serve dip the mold in warm water, when the contents can be easily removed.
DATE JELLY.
Jelly Powder,
Stuffed Dates,
Whipped Cream.
Prepare one package of raspberry and one package of orange jelly powder in separate vessels. Pour half the raspberry into mold. When this hardens cover top with stuffed dates. Pour over this half of the orange mixture. After it has begun to harden cover the top with stuffed dates. Alternate the layers until all the jelly has been used. Place on ice and serve with whipped cream.
RUSSIAN JELLIES.
Jelly Powder,
Fruits,
Cream.
These are made of two varieties of jellies by using a double mold. The outside jelly is usually transparent. Make the outside jelly shell by placing the smaller mold in the large one, and filling up the space with a clear jelly. Then take out the small mold and fill the centre space with a colored jelly or a mixture of fruits and cream. There are so many ways of molding and coloring these jellies that they can be made a beautiful decoration.
FRUIT JELLY.
Jelly Powder,
Bananas,
Thick Cream.
Dissolve one package of jelly powder in hot water. When thoroughly dissolved, add a few bananas or any kind of sweet fruits. Set on ice to mold. Then serve with thick cream.
ORANGE AND BANANA JELLY.
Jelly Powder,
Bananas,
Oranges,
Sugar,
Cream.
Slice three bananas lengthwise. Slice three oranges. Dissolve one package of jelly powder in hot water, then add the juice of one lemon and sweeten to taste. Place a layer of bananas, then a layer of oranges, a little sugar, until the dish is filled. When the gelatine has slightly cooled, pour it over the fruit. Set on ice until firm, and serve with cream.
BANANA CREAM.
Jelly Powder,
Cream,
Bananas,
Sugar,
Nuts.
Peel four very ripe bananas, rub through a colander. Add to this one cup sweet cream beaten to a stiff froth and four teaspoonfuls of sugar. Have ready one package of jelly powder dissolved, and when a little cool, add it to fruit, cream and sugar. Pour in mold to harden and serve with whipped cream. A few nut meats placed on the top will very much beautify this dish.
PRUNE JELLY.
Prunes,
Almonds,
Bro-man-gel-on,
Whipped Cream.
Soak eight large prunes over night in warm water. Remove stones and place a salted almond in each prune. Cover the bottom of the mold with the prunes, and pour over that the prepared jelly powder. Instead of using one pint of hot water to dissolve the powder, warm one pint of the water the prunes were soaked in for that purpose. Serve with whipped cream.
GRAPE JELLY.
Jelly Powder,
Lemon,
Grape Juice,
Sugar,
Whipped Cream.
Dissolve one package of lemon jelly powder in one cup of warm water. When cool add one cup of grape juice and the juice of one lemon, sweeten to taste. Pour in mold and set on ice. When firm, serve with whipped cream. Any fruit juice desired can be used.
WATERMELON JELLY.
Melon,
Raisins,
Jelly Powder,
Almonds.
Take a cold melon from the ice. Scoop out the centre. Make enough lemon jelly to fill the cavity. Seeded raisins can be placed in jelly for seeds. Another pretty way is to remove part of the centre after the lemon jelly has hardened and have enough strawberry jelly to fill in the centre, making it look like the red meat of the melon, and place salted almonds or pignolias for the seeds, serving in the melon rind.
SNOW JELLY.
Bro-man-gel-on,
Cocoanut,
Sugar,
Cream.
Dissolve one package of strawberry jelly powder in a pint of hot water. Fill molds and allow to cool. When hard turn on platter, cover with grated cocoanut, sifting powdered sugar over the top. Serve with thick cream.
GRAPE FRAPPE.
Jelly Powder,
Three Eggs,
Grape Juice,
Whipped Cream.
Dissolve one package of lemon jelly powder in one-half pint hot water, and when dissolved add one-half pint of grape juice, and mix well. Allow to cool. Beat the whites of three eggs to a stiff froth, and when the jelly begins to thicken, add gradually to the beaten whites, beating continually. When it is hard enough to keep its shape put in a mold and set on ice again. Serve with whipped cream.
MOUSSÉS, SAUCES AND WHIPS.
GOOSEBERRY SAUCE.
Select large, ripe gooseberries, cut off blooms and stems, sprinkle with sugar and serve with cream.
DATE SAUCE.
Apples,
Dates,
Whipped Cream.
Grate four firm tart apples. Take an equal quantity of dates, remove the stones and mash thoroughly. Then add grated apples with a silver fork, mix thoroughly, and serve with whipped cream.
BLACKBERRY SAUCE.
Select nice, ripe berries; wash thoroughly, mash with a potato masher, sweeten to taste, and serve with a spoonful of whipped cream.
HUCKLEBERRY SAUCE.
Select and wash nice, ripe huckleberries and serve with cream.
STRAWBERRY SAUCE (No. 1.)
Butter,
Sugar,
Strawberries.
Beat two ounces of butter to a cream, adding gradually four ounces or a half cup of powdered sugar. Then add twelve strawberries one at a time, mashing and beating until the whole is perfectly light. If it has a separated and curdled appearance add a little more sugar and let stand in a cold place until wanted.
STRAWBERRY SAUCE (No. 2.)
To one pint of sweet berries mashed up to a pulp, take the stiffly beaten whites of two eggs, mix thoroughly, sweeten to taste, and serve.
CRANBERRY SAUCE.
Clean well and grind very ripe cranberries, adding sugar to taste.
AS DESSERT.
Add to the above sauce, the well-beaten whites of eggs. Mix a part in, and the remainder over the top and serve.
FRUIT WHIP.
Whites of Eggs,
Cream.
Mash and sweeten to taste, either strawberries, raspberries, nectarines or peaches. Wash the fruit, and to every quart add the whites of four eggs well beaten. Set on ice and serve with or without cream.
PRUNE WHIP.
Prunes,
Eggs,
Cream.
Soak one pound of prunes until very soft, take out of water, remove pits, mash through colander, then beat the white of one egg very stiff and whip into the prune pulp. Serve with thick cream or whipped cream. This is enough for six or eight dishes.
ORANGE WHIP.
Eggs,
Jelly Powder,
Oranges.
Beat the whites of two or three eggs to a froth. Dissolve one-half box of gelatine or jelly powder, one-half pound of sugar, and the juice of six or eight oranges together and allow the mixture to jelly slightly. Then add the eggs, which should be stiff enough to stand alone. Mix all thoroughly together, put into molds, and set on ice.
STRAWBERRY MOUSSÉ.
Strawberries,
Whipped Cream,
Jelly Powder,
Sugar.
Mash together one quart of nice ripe berries and one pint of granulated sugar. Let this stand two hours. Meanwhile soak half package of jelly powder in one-and-a-half cupfuls of hot water. Rub the crushed berries through a coarse sieve. Add to this the jelly when partly cool. Stand the basin containing this mixture in a pan of ice water and stir until the contents begin to thicken. Then add three quarts of whipped cream. Stir all until well blended. Pour this mixture into the freezer, put on a cover, using plenty of ice and salt around the freezer. It will require four hours to harden.
RASPBERRY MOUSSÉ.
Cream,
Raspberry Juice,
Sugar.
One quart of rich cream, one gill of raspberry juice, one-half cup of powdered sugar. Sweeten the cream, mix the juice with it, and whip all until very light and frothy. Freeze as you would ordinary ice cream.
MAPLE MOUSSÉ.
Double Cream,
Maple Syrup.
After mixing one pint of double cream with one cupful of maple syrup, beat with a rotary egg-beater until the mixture is thick to the bottom of the bowl. Then turn into a chilled mold, filling it to overflow. Cover with a sheet of paraffin paper; pressing the cover of the mold into place over the paper. Chill for three or four hours by packing closely in equal measure of crushed ice and salt.
CREAMS.
FRUIT CREAM.
Bro-man-gel-on,
Fruit,
Milk,
Whipped Cream.
Dissolve a package of jelly powder in warm milk. Then add (when nearly cold) pieces of sweet fruit. Set on ice to mold, and serve with whipped cream.
BAVARIAN CREAM.
1 Package Gelatine,
1 Cupful of Sugar,
1 Quart Ripe Berries,
1 Pint of Whipped Cream.
Soak half a package of gelatine in a cupful of cold water two hours. Mash together the berries and sugar, and let them stand an hour. Then press through a fine sieve, ejecting the seeds. Pour half a cupful of hot water on the soaked gelatine, and when it is dissolved, add to it the strained berries. Stand the pan containing the mixture in a basin of ice water, and beat until it begins to thicken. Then stir in one pint of cream that has been whipped light and dry. Stir gently from the bottom into a mold and set away to harden. When serving, heap fresh berries or fruit in the centre of the mold, and serve whipped cream in a separate dish.
APPLE AND EGG CREAM.
Grate one large mellow tart apple, add the well-beaten white of one egg. Serve with cream.
BANANA CREAM (No. 1.)
Take five or six very ripe bananas, reduce to a fine pulp, add the juice of one lemon and a half cup of powdered sugar, beat thoroughly and serve.
BANANA CREAM (No. 2.)
Rub through a coarse sieve; add as much cream as fruit and a pinch of salt. To one pint of this mixture add two ounces of powdered sugar. Beat this with a whip until it is light and frothy. Serve in glasses and sprinkle blanched or powdered almonds over the top. In the centre of each place a candied cherry. Serve cold.
BANANA CREAM (No. 3.)
Mash to a pulp four good, ripe bananas, and add to the stiffly beaten whites of two eggs. Mix thoroughly, sweeten to taste. This should be used as soon as possible as the bananas turn dark very soon.
APPLE, ALMOND CREAM.
8 or 9 Sweet Apples,
¹⁄₂ Teacup Seeded Raisins,
¹⁄₂ pound Sweet Almonds,
1 Egg,
A little Nutmeg,
¹⁄₂ cup Thick Cream.
Peel and grate the apples, blanch and grind the almonds, add a little nutmeg, one-half teacup chopped seeded raisins, and the white of one egg beaten stiff with one-half cup of thick cream. Mix all ingredients thoroughly and serve.
NUT CREAM.
Pecans,
Sugar,
Almonds,
Jelly Powder,
Cream,
Whipped Cream.
Take three ounces of pecans, one ounce of blanched sweet almonds, chop or pulverize. Then add one pint of cream and three or four tablespoonfuls of sugar and over this pour one-half package of jelly powder, which has been thoroughly dissolved in warm water. Put it upon the ice. When about to thicken, stir it until very smooth, then stir in lightly one pint of whipped cream, and put it into a mold.
PEACH CREAM.
¹⁄₂ dozen Peaches (very ripe),
1 cup Sweet Cream,
1 Box Bro-man-gel-on,
1 pint Whipped Cream.
Mash peaches through a colander, sweeten to taste. Have prepared a package of jelly powder and when cool add to this peaches and one teacup of sweet cream, stirring well. Set on ice, add one pint of whipped cream and stir as this is thickening. Then place in a mold.
STRAWBERRY CREAM.
2 quarts Berries,
1 pint Whipped Cream,
1 box Jelly Powder,
Sugar.
Select nice, very ripe strawberries, wash and mash through a colander, sweeten to taste, prepare jelly powder with one-half pint hot water. When cold add the strawberry juice and strain pan. Set on ice and stir until it thickens. Then add whipped cream and mix thoroughly. Pour in a mold, and set in a cool place to harden. Serve with whipped cream.
ICE CREAM, ICES AND DRINKS.
ICE CREAM.
If one gallon is to be made use two quarts pure cream, one quart unskimmed milk, one quart crushed fruit, sweeten to taste.
First pack freezer with ice and salt. Then pour into a gallon receptacle, the cream, milk and sugar, and stir until sugar is dissolved. Pour this into the freezer, adding the crushed fruit last so as to avoid curdling.
To make good, pure ice cream only use rich milk and pure cream in about equal parts. Any fruit desired may be used.
RASPBERRY ICE.
4 cupfuls of Water,
2 cupfuls of Sugar,
2 cupfuls of Raspberry Juice,
2 Lemons.
Mix the juice of the raspberries and lemons with the sugar and let them stand for an hour. Strain through a wire sieve, add the water and freeze, same as ice cream.
PEACH ICE.
Peaches,
Sugar,
Whites of Eggs.
Into one quart of very ripe peaches (mashed) stir in a cupful of water, one pound of sugar, and the unbeaten whites of five eggs. Turn all into the freezer and grind until firm. Any ripe fruits desired can be used in the place of peaches.
SORBETS.
Sorbets are simply sherbets half frozen, and they are generally served in glasses after the second course of a dinner. They are frozen without beating and with very little stirring, and the result is a rough, icy substance. Any kind of fruit juice may be used for these, or several kinds mixed.
STRAWBERRY ICE.
3 pints Crushed Ripe Berries,
1 pint Picked Berries,
1 pound of Powdered Sugar,
3 pints of Water, (whole).
Wash thoroughly and crush the berries with a silver fork and cover with one pound of powdered sugar. Let stand aside in a cool place for half an hour. Then add to the fruit three pints of water. Pass through a fine hair sieve or cloth, and just before freezing add a pint of picked berries.
STRAWBERRY SHERBET.
Sugar,
Lemon Juice,
Berry Juice,
Whites of Eggs.
To one pint of granulated sugar add one and one-half pints of warm water. To this add one and one-half pints strawberry juice or berries after they have been run through a coarse sieve add the juice of one large lemon. (Freeze like ice cream.) Just before it becomes stiff, add the whites of two eggs lightly beaten.
ICED CANTALOUPE.
Divide a cantaloupe in half. Remove seeds. Place upon the ice until very cold. Chip off the ends so they will set level on plate. Fill with ice cream or ices of any kind. To make an ornamental dish, one or two cherries can be slightly pressed into the cream.
We regard it as unnecessary to give recipes for the following drinks, as the method of making them is so universally known:
Lemonade,
Buttermilk,
Grape-juice,
Milk Shake,
Cider,
Egg-nog, etc.
Very delightful and refreshing drinks can be made by crushing thoroughly any ripe fruit or berries, and straining the juice from the pulp, and adding water and sugar.
NECTAR.
3 Oranges,
Crushed Ice,
3 Lemons,
Sugar,
1 pint Water,
A bit of Mint.
Extract the juice of oranges and lemons, mix with water and crushed ice, sugar and mint, stir well and serve.
ORANGEADE.
Roll as many oranges as you desire to use, squeeze the juice, allowing eight to one pint of water. Use the juice of two lemons to eight oranges. Sweeten to taste.
MEDLEY NECTAR.
Crush one pound of berries. Add to them one quart of water, one lemon sliced and the juice of one orange. Let these ingredients stand in an earthen bowl for three or four hours. Then strain, squeezing all juice out of the fruit. Dissolve one pound of powdered sugar in it, strain again, and put on ice until ready to serve.